Saturday, September 28, 2019

RUBY'S CUSTARD PIE

This recipe is from an old family friend from my childhood. She worked at a little restaurant in my hometown and we would go there after church on Sunday. Her homemade pies were one of the things that drew people to this little restaurant week after week. Ruby has been gone for years and so has the restaurant but her pies live on in memory.


Beat with a rotary beater 4 eggs.
Then beat in 1/3 cup sugar with 1 tablespoon flour mixed in with sugar.
1 teaspoon salt
1/4 teaspoon nutmeg
2 2/3 cups scalding milk
1 tsp vanilla if desired
Bake 450 for 15 minutes then 350 to finish 25 to 30 minutes.
Test with a silver knife to see if custard is done through.

Note: For you newer cooks who may not know, scalding milk means milk that has just been brought almost to a boil. And of course this goes in an unbaked pie shell.


Friday, September 27, 2019

BEER BEEF STROGANOFF

This is an old recipe from 1950s Southern Indiana.

1 ½ lb. beef in cubes
1/8 tsp. pepper
1/8 tsp. salt
½ cup beer
1 ½ cups water
2 beef bouillon cubes
2 small cans mushrooms fried in butter
2 tbs. flour mixed with ½ cup water
1 cup or less sour cream

Brown meat in small amount of fat, add seasoning and cover with beer, water, and add bouillon cubes. Simmer until tender. Thicken with flour and water mixture and add mushrooms. Stir in the sour cream and heat again. Serve over hot cooked rice or Chinese noodles.
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Thursday, September 26, 2019

PECAN PIE BREAD PUDDING

Families used to eat a lot of bread pudding as bread couldn't be allowed to be wasted. Family cooks learned to make bread into some tasty desserts!

1 (16 oz) loaf day old French bread
2 and ½ cup milk
1 cup half & half (see notes) You can substitute whole milk or heavy cream
4 eggs, lightly beaten
1 cup granulated sugar
1 Tablespoon vanilla
⅛ teaspoon salt
½ cup butter, softened
1 and ½ cup packed brown sugar
1 cup pecan, chopped
Preheat oven to 350 degrees.
Cube bread the place in a large bowl.
In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 5 to 10 minutes.
In another small bowl using a fork, combine softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.
Pour half of the bread mixture into a 8x8-inch pan.
Top with half the pecan mixture.
Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.
Top with remaining pecan mixture.
Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350 degrees 45 to 55 minutes. Center will be slightly wiggly, but will set when cool.
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PINK SURPRISE

This is a recipe my family has had since the 1960s. At the time it was given to us, the lady we got it from said it was an old recipe she had used for years and couldn't remember its origin. This recipe was known as a "light dessert".

3 large eggs
1/2 cup cold water
1 cup sugar
pinch salt
1 1/2 tsp baking powder
1 tsp vanilla
1 1/2 cups flour
1 pint whipping cream
large glass of raspberry jam

Beat egg yolks and cold water until very, very light. Add the sugar gradually---continue beating. Combine salt, baking powder, vanilla and flour---add gradually. Bake 325 degree oven in two round layer tins (greased).

Whip cream and combine with raspberry jam. Spread between layers, over top and sides. Set in refrigerator 4 to 5 hours before serving.

Wednesday, September 25, 2019

BEEFY BUTTERMILK BALLS

This is an old recipe my late mother clipped from a local newspaper column when I was a kid growning up in Southern Indiana in the 40s & 50s.

1 lb ground beef (let me add lean to that)
Worcestershire sauce
1/2 medium onion, chopped
1 cup buttermilk
dash ginger
salt and pepper

Combine ingredients, using about 1 tbs. Worcestershire sauce. Beat until light and fluffy. Drop by heaping teaspoonfuls into deep fat about 300 degrees and fry 2 to 3 minutes, or until done, and drain. Serve them hot as suggested above.

Note: "As suggested above" was with your favorite spaghetti and tomato sauce. Serve with hard-crusted bread, buttered green beans and a tossed salad for a complete meal.

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Tuesday, September 24, 2019

24-HOUR BEAN SALAD

This is another old recipe from the 1950s in Southern Indiana.


1 can green beans drained
1 can waxed beans drained
1 jar pimentoes
3 stalks of celery chopped
1 can kidney beans drained
1 can peas, drained
1 mango* chopped
3 small onions cut thin to make rings

Dressing:
1 1/2 cups white vinegar
1 tsp salt
1/4 cup Wesson oil or less
2 TBSP. water
1 cup sugar

Mix together and chill 24 hours before serving.

*In 1950s Southern Indiana a mango was a green bell pepper.

Monday, September 23, 2019

VEGETABLE RICE SALAD

This is an old recipe from one of my late mother-in-law's coworkers back in the early 60s in Bloomington, Indiana.

1 cup uncooked rice, cooked according to the package directions.
2 cups coarsely shredded carrots
1/2 cup thinly sliced celery
1 green pepper, cut in strips
3 green onions, thinly sliced
1 cup (or can) cooked peas, drained
2 pimentos, diced
about 1/2 cup bottled French dressing (or choice of other dressings)
salt and pepper to taste

Allow the rice to cool to room temperature. In a large mixing bowl, combine the rice, carrots, celery, green pepper, green onions, cooked peas, and the diced pimentos. Stir in the dressing, salt and pepper to suit your taste. Chill before serving.

Makes 6 to 8 servings.

Note: Cut up cooked ham, beef, or pork can be added to the salad, if desired. Or surround salad with cold cut slices folded in half and rolled.

Sunday, September 22, 2019

MOM RUTHERFORD'S BREAKFAST QUICHE

This recipe is one served by Johnny Rutherford's mother many years ago. Johnny Rutherford was a famous Race Car Driver and a three time winner of the Indianapolis 500 back in the 70s and 80s. His mother shared this recipe with many race fans. The Rutherfords are from Ft. Worth, Texas.

6 slices of bread, buttered on both sides
1 lb hot or regular sausage
2 cups grated sharp cheddar cheese
6 eggs, beaten
1 small can evaporated milk
jalapeno peppers, optional

Place the buttered bread slices in the bottom of a 9 x 13-inch baking dish. Brown sausage, drain thoroughly on paper towels. Crumble sausage over bread. Sprinkle cheese evenly over the sausage. Beat eggs slightly; blend with milk and pour over cheese. Halve, seed and dice peppers (if using) and sprinkle over the top. Bake in a 350 degree oven 40 minutes covered. Uncover and bake 10 minutes longer.

This quiche freezes well. Cut into squares before freezing and reheat in the microwave or conventional oven.
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Saturday, September 21, 2019

ZUCCHINI LASAGNA

A old recipe from my days as a youngster in Southern Indiana. I have made an adjustment or two to bring it more up to date.


1 lb. lean ground beef
1 1/4 cup tomato sauce
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon garlic powder
dash of fresh ground black pepper
approximately 6 cups fresh zucchini, sliced lengthwise
1 cup large curd cottage cheese
1 cup shredded low-fat mozzarella cheese

In a medium-sized skillet brown the ground beef over medium heat, stirring to break up. Drain well. Return meat to skillet and stir in the tomato sauce, Italian seasoning, salt, garlic powder, and pepper. Arrange half the zucchini slices in the bottom of an 8-inch square baking pan or dish. Spoon on half the ground beef mixture followed by half the cottage cheese. Sprinkle half of the shredded mozzarella cheese over the cottage cheese. Repeat the layers using the remaining ingredients in the same order. Bake in a 325 degree oven for 40 minutes.
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Friday, September 20, 2019

COCOANUT CREME DATE PIE

Before everyone corrects me, I know that is not how we spell coconut. However, I have promised to always put these recipes on as they are written. Coconut is spelled cocoanut everywhere it is mentioned in this old recipe from the 1950s.

It was suggested this is a good pie "As winter fades into history and spring comes breezing in." So I thought this would be the perfect time to post it. Enjoy! (I first posted this in January 2011. It was so popular I am reposting.

3 tbls. sugar
1/4 cup cornstarch
1/4 tsp. salt
2 cups milk
2 egg yolks, slightly beaten
1 1/3 cups tender-thin flaked cocoanut
1 1/2 tsp. vanilla
1 tbls. butter
2 egg whites
1/4 cup sugar
1 cup dates, thinly sliced and sprinkled with: 2 tbls. lemon juice
1 baked 9-inch pie shell

Combine the 3 tbls. sugar, cornstarch, and salt in the top of double boiler. Add milk and egg yolks, stirring until smooth. Then add 1 cup of the cocoanut. Cook over boiling water 5 minutes, or until thickened, stirring constantly. Cover and cook 10 minutes longer. Remove from the heat and stir in vanilla and butter. Beat egg whites until foamy; add 1/4 cup sugar gradually, and beat until stiff. Fold in hot mixture. Cool 5 minutes. Fold in dates. Pour filling into pie shell and sprinkle with remaining cocoanut. Chill until set.

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Thursday, September 19, 2019

OLD FASHION CARROT PIE

This is a very old pie recipe from my childhood in Southern Indiana. To the best of my memory (which is at times questionable!), it is a Hoosier version basically of the South's Sweet Potato Pie.


1 cup grated carrots
1 cup sugar
1 tablespoon flour
1 cup milk
2 eggs
1 tablespoon butter
1 teaspoon cinnamon
1 unbaked pie crust

Mix all ingredients together well and put into unbaked crust. Bake in 325 degree oven for 25 minutes or until it tests done like any other filled pie.

(Don't you just love the instructions for testing doneness?)

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Wednesday, September 18, 2019

JUDY'S BROWNIES

This was my late cousin, Judy's, recipe for brownies. They are very good.

3/4 cup cocoa
1/2 tsp baking soda
2/3 cup oil*, divided
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/3 cups flour
1 tsp vanilla
1/4 tsp salt
chopped nuts**, optional

Stir cocoa and baking soda together in a mixing bowl. Blend in 1/3 cup of the oil. Add the boiling water and stir until thickened. Stir in sugar, eggs, and the remaining third cup of oil. Stir until smooth. Add the flour, vanilla and salt. Pour into a lightly greased 13 x 9 x2-inch baking pan or 2 8-inch square pans. Bake at 350 degrees for 35-40 minutes for oblong pan or 30-32 minutes for square pans. Cool. Frost with your favorite chocolate frosting, if desired.

*To update this recipe, use canola oil for its' health benefits.
**In Southern Indiana we often used hickory nuts. Pecans are a good substitution. Or use your favorite nuts.
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Tuesday, September 17, 2019

PEAR HONEY

I found this recipe in one of my late mother's boxes of recipe clippings. This one is from my Great-Aunt Truly. I'm sure this recipe is as old as I am, maybe older, and I am a senior citizen!

1 cup fresh pears
1 cup apples
1 cup crushed pineapple
pineapple juice
1/2 cup oranges slices, cut up
1 cup sugar

Peel, and core, both pears and apples and then measure, put through food chopper and measure amount needed for 1 cup of each. Dice the orange slices in small pieces. Mix all ingredients together, using juice from the pineapple, and boil for 20 minutes. Seal in hot jelly jars.

(I love the instructions. That is why I don't change these old recipe instructions. They are too funny the way they are.)

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Monday, September 16, 2019

DOILY STIFF

My mother and grandmother crocheted a lot and used this recipe to stiffen their doilies after washing them.

3/4 cup cornstarch
2 tbs. turpentine
2 tbs borax
1 quart cold water

Mix water, cornstarch, and borax good. Be sure dissolved. Add turpentine. Dip and squeeze and roll in towel. Let stand for two hours or more.


(Good grief. I never had a clue! No wonder they were always telling us kids to stay away from their handiwork that was so pretty on tables!)

Sunday, September 15, 2019

SAUSAGE SKILLET MEAL

This is a recipe from Southern Indiana when I was a child in the 40s-50s. It was suggested as "a good recipe when the homemaker has a last minute schedule change and appreciates a good one-dish meal for her family."

2 tbs. shortening
5 potatoes, medium size
1 lb fresh sausage
2 large onions, sliced
3 tbs. chopped green pepper*
1 can tomato soup
1 1/2 tsp salt
1/4 tsp pepper

Melt shortening in skillet. Slice potatoes, brown in fat and push to one side, then brown sausage patties on both sides. Place potatoes, onions, peppers, and seasoning over sausage. Pour tomato soup over all.

Cover and when steam comes from under lid, turn fire low and cook about 45 minutes or until meat and vegetables are well done.

*A green bell pepper

Saturday, September 14, 2019

TEXAS ARMADILLO EGGS

This is a recipe my late cousin gave to me many years ago.

2 to 3 cans of crab meat
2 cans jalapeno peppers (approximately 17) peppers
1/3 cup finely chopped onion
1/3 cup chopped mushrooms
1 tbsp garlic (comes in a jar)
salt to taste
pepper to taste
3 eggs
1/4 cup milk
crushed saltine crackers to make cracker meal
Vegetable oil for frying

Saute onion, mushrooms, garlic, salt and pepper in butter or margarine. Add the drained crab meat and mix together well.

Slice jalapenos lengthwise and remove seeds (important to remove seeds as they are hot). Wear gloves to remove seeds. Slice down one side only.

Generously stuff the peppers with the crab meat mixture.

Combine the eggs and milk, whisk to combine. Dip the stuffed peppers in the mixture. Roll in the cracker meal. Dip in the egg mixture a second time and roll in cracker meal again.

Drop into preheated oil and deep fry 2 to 3 minutes or until golden brown. Remove and drain on paper towels.
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CHA GIO (Vietnamese Egg Rolls)

This is a recipe from my friend who married one of our American soldiers in Viet Nam. My daughter married their son and we became good friends. This is one of her favorite family recipes (And they are very good!)

1 lb lean ground beef
1 lb lean ground pork
1/2 lb carrots, shredded
1 onion, minced
2 eggs, beaten
salt to taste
pepper to taste
1 pkg rice papers (found in the ethnic food section of most grocery stores)
warm water

Soak minced onion in a bowl of water and a little salt for 10-15 minutes.

Mix eggs, meats, and carrots. Drain onion and squeeze out excess water. Add onion to the meat mixture. Add salt and pepper; mix well.

Fill a large bowl 1/2 to 3/4 full of warm water. Dip rice papers, one at a time, in the warm water until wet. Place meat filling into the rice paper; roll up and seal.

Drop rolls into hot cooking oil and fry over medium heat until golden brown. Serve with rice, lettuce, and fish sauce.
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Thursday, September 12, 2019

OLD-TIME CHOCOLATE PIE

I got this recipe some time ago from another recipe sight I belong to. A Mrs. Jones said this is her grandmother-in-law's depression era chocolate pie recipe. So good!



ONION PATCH PUDDING

This is a Southern Indiana recipe from the 1950s.

2 cups chopped onion
1/4 cup butter
1 well-beaten egg
1 tbs. dried parsley
1/2 tsp. salt
1/8 tsp. pepper
2 cups sifted flour
3 tsp. baking powder
1 tsp. salt
1/4 cup butter
3/4 cup milk
1 1/2 cups sour cream (commercial)
2 unbeaten eggs
1/2 tsp. salt
1/8 tsp. pepper

Saute chopped onion in 1/4 cup butter in a 9x9x2-inch pan. Stir in well-beaten egg, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper. Spread over bottom of pan. Sift together, flour, baking powder and 1 teaspoon salt into mixing bowl. Cut in 1/4 cup butter until particles are fine. Add milk all at once, stirring until dough clings together. Knead on lightly floured surface 10 to 12 times. Pat out to a 9-inch square; place over onion mixture. Combine the sour cream, 2 unbeaten eggs, 1/2 teaspoon salt and 1/8 teaspoon pepper; beat well. Pour over dough. Bake at 375 degrees for 35-40 minutes until deep golden brown. Serve hot.
Note: It is suggested that you serve Onion Patch Pudding with roast meat and gravy.

Wednesday, September 11, 2019

PARMESAN FRIED EGGPLANT

Another old Southern Indiana recipe from my childhood too many years ago to discuss!!


1 medium sized eggplant
1 1/2 tsp salt
2/3 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1 egg
2 tbsp milk
1/3 cup all-purpose flour
Hot vegetable oil for frying

Peel the eggplant and slice into 1/2-inch thick slices. Sprinkle half of the salt over the eggplant. Allow to stand for 30 minutes then pat dry with paper towels or clean tea towel.

Combine the breadcrumbs, Parmesan cheese and remaining half of the salt together thoroughly in a dish or pie plate for dredging. Set aside.

Combine the egg and the milk together, beat well and set aside.


Dredge the eggplant slices in the flour, dip in the egg mixture and coat with the bread crumb mixture.

Fry slices in hot oil until brown. Drain on paper towels before serving.

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Tuesday, September 10, 2019

ORANGE SLICE BARS

This old recipe is from Kansas where it was popular in the '40s and '50s.

2 cups sifted all-purpose flour
1/2 tsp salt
1 lb orange slice candy, chopped
1 lb brown sugar
4 eggs, slightly beaten
1 tbsp water
1 cup chopped nuts, optional
1 tsp cinnamon
powdered sugar
1/2 cup orange juice

Preheat oven to 350 degrees.

Combine the flour and salt in a large bowl. Toss the orange candy in the mixture to coat it well. Add the brown sugar, eggs, water, cinnamon, and nuts, if using*. Mix well and spread in a lightly greased 13 x 9 x 2-inch baking pan. Bake at 350 degrees for 30 to 40 minutes. Remove from oven. Stir enough powdered sugar into the orange juice to make an drizzle consistency. Drizzle over the still hot bars.

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Note from Linda: With the amount of sugar in this recipe, I recommend adding the nuts. Nuts help to counteract sugar.

Monday, September 9, 2019

ZUCCHINI FRITTERS

For those of you who are regulars to the blog, there is no need to say it. But for any newcomers, this is another old recipe from my childhood in Southern Indiana.


Grate some zucchini with the peelings on
2 eggs, beaten
1 tsp chopped onion
1 cup bread crumbs
salt to taste
pepper to taste

In a large bowl mix all the ingredients together well. Drop by tablespoonfuls into hot cooking oil. Brown fritters on both sides. Drop by teaspoonfuls into hot grease as above and use as appetizers, if desired.
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Sunday, September 8, 2019

FAMILY FAVORITE MEAT LOAF

Another old Hoosier recipe from Southern Indiana.

2 lb ground chuck
2 cups saltines, crushed fine
1 cup milk
2 level tsp salt
pepper to suit your taste
1 egg
chopped onion to suit your taste
1/3 cup tomato catsup mixed with 1/3 cup water

Put all the ingredients into a large bowl and mix well using your hands. (If the consistency seems too dry add a little more catsup. If it seems too wet, add a few more cracker crumbs.)

Form the mixture into two equal loaves and put into roasting pan. (Club Aluminum Roaster works great.) Bake at 400 degrees covered for about 45 minutes. Uncover and bake for another 45 minutes at 375 degrees. Cover again and bake for a few minutes longer until done to your liking.
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Note: Spread a little catsup over the top of each loaf before baking, if desired. You can also lay a strip of bacon over the top of each loaf before baking, if desired.

Note: Family Favorite Meat Loaf is just the title of this recipe.  This is not my family's favorite meatloaf although it is good.

Saturday, September 7, 2019

TURKEY CHILI

This is an Old West recipe.

1/4 cup cooking oil
3 lb ground turkey, raw
1 qt water
5 to 6 tbsp chili powder (depending on your fire power taste)
3 tsp salt
10 minced garlic cloves
1 1/2 tsp cumin
1 tsp marjoram
1 tsp ground red pepper
1/2 tsp fresh ground black pepper
1 tbsp sugar
1 tbsp unsweetened cocoa powder
3 tbsp paprika
4 tbsp all-purpose flour
7 tbsp corn meal (not cornbread mix)
3/4 cup cold water

In a Dutch oven heat the cooking oil. Add the meat and cook over medium to high heat until seared and grey but not brown. Add the quart of water, bring to a boil, lower heat to simmer and cook for an hour.

Add the chili powder, salt, garlic, cumin, marjoram, red pepper, black pepper, sugar, cocoa powder, and paprika. Simmer for another 30 minutes.

In a small bowl mix the flour and cornmeal with the cold water. Stir the flour mixture into the meat mixture and continue stirring for about 5 minutes. This makes a thick chili. Add water to reach desired consistency if desired.

Friday, September 6, 2019

TEXAS PUMPKIN CUSTARD

This is an old recipe from Texas, my home for the past 37 years.

1 cup pumpkin, canned or cooked fresh
2 lightly beaten eggs
1/2 cup packed light brown sugar
1/3 tsp salt
dash of ground ginger
1/2 tsp ground cinnamon
1 cup evaporated milk
1/8 tsp fresh grated orange rind
In a mixing bowl mix the pumpkin, eggs, brown sugar, salt, ginger, and cinnamon together well. Stir in the evaporated milk and the orange rind. Pour the mixture into custard cups. Set the cups in a shallow baking pan of hot water that is high enough to come almost but not quite to the top of the muffin cups. Bake at 325 degrees for 40 minutes or until the custard is done.

Serve topped with whipped cream sprinkled with cinnamon, if desired.

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