PORK BARBECUE IN THE OVEN

This recipe came from a friend of my mother's back in my childhood.

5 lb pork loin
1/3 cup chopped onion
1/3 cup chopped celery
1/2 clove garlic, minced
2 tbsp brown sugar
2 tbsp prepared mustard
1 can tomato soup
2 tbsp Worcestershire sauce
4 drops Tabasco sauce

Place pork in a shallow roasting pan and roast in a 325 degree oven for 1 1/2 hours. Combine the onion, celery, garlic, brown sugar, mustard, tomato soup, Worcestershire sauce and Tabasco sauce. Stir this mixture to combine well and pour over the pork. Cover the pan with aluminum foil and continue baking for another 1 1/2 hours, basting frequently. To serve, slice the pork and serve the sauce over the slices.

file photo

 

AMAZIN' RAISIN BREAD

2 cups scalded milk

2 pkgs yeast
1/2 cup butter
2 tsp cardamon
6 1/2 cup all-purpose flour
1 1/2 tsp salt
1/2 cup sugar
2 eggs
1 cup raisins

Preheat oven to 350 degrees.

Mix the scalded milk that has been cooled with two cups of the flour. Blend until smooth. Soften 2 packets of yeast in 1/2 cup lukewarm water; add to the milk mixture. Cover the bowl well and let stand in a warm place for 1 hour or until bubbly. Cream 1/2 cup butter and the sugar until light and fluffy; add the eggs, one at a time, beating well after each addition. Add the salt and the cardamon. Mix this creamed mixture into the first mixture, blending well. Stir in 2 cups flour; add the raisins and mix in. Turn the batter out onto a well-floured board and knead in about 2 1/2 more cups of the flour. Knead until smooth and elastic. Place in a greased bowl. Cover and let rise until double in size, about 2 hours. Shape into loaves and place in loaf pans that have been sprayed with nonstick cooking spray. Let rise in the pans about 1/2 hour until doubled in bulk. Bake at 350 degrees for about 30 minutes to one hour (depending on the size of your loaf pans). You can drizzle with powdered sugar frosting, if desired.

file photo

GREEN TOMATO RELISH

This recipe is from an old PTA recipe book.

1 peck (8-qts) green tomatoes
6 green bell peppers
6 red bell peppers
7 large carrots, chopped (cooked separately)
10 onions
3 stalks celery
2 tbsp mixed pickling spice, tied in a cloth bag
5 cups vinegar
5 cups sugar

Cut or grind coarsely all vegetables, except the carrots, and put in salt water brine overnight. (To make the brine use 1/4 cup salt to 1 quart water.) The next day, drain or squeeze out the brine, add carrots which have been chopped or coarsely grind while raw and then cooked. Cook vinegar, sugar and spices together; bring to a boil. Add the vegetables and cook 10 minutes. Put into clean hot canning jars and seal while hot.

Note: File Photo for reference only.

Not this exact recipe.

SPOON BREAD

This is an old Tennessee hills recipe.

2 cups white corn meal
2 1/2 cups boiling water
1 1/2 tbsp melted butter
1 1/2 tsp salt
2 egg yolks, beaten
1 tsp baking soda
1 1/2 cups buttermilk
2 egg whites, beaten

Preheat oven to 375 degrees.

Add corn meal slowly to boiling water. Let stand for 3 minutes. Add butter to the corn meal mixture. Stir in salt, egg yolks, baking soda, and buttermilk. Fold in the egg whites and turn into a greased baking dish. Bake at 375 degrees for 40 minutes.

 Photo from TOH used for reference only.

TANGY LEMON BARS

This recipe is from an old church cookbook.

Crust:
2 cups all-purpose flour
3/4 cup butter
3/4 cup sugar

Glaze:
1 cup powdered sugar
1 tbsp softened butter
1 1/2 tbsp lemon juice
1/2 tsp vanilla

Filling:
4 eggs
2 cups sugar
2 tsp grated lemon peel
1/8 tsp salt
1/4 cup lemon juice
1/4 cup flour
1 tsp baking powder

Preheat oven to 350 degrees.

In a 3-quart mixing bowl, combine all three crust ingredients. Mix at medium speed of an electric mixer, scraping sides of the bowl often until crumbs are fine. Pat the mixture into the bottom of an ungreased 9 x 13-inch baking pan. Bake at 350 degrees for 18 to 22 minutes or until light brown around the edges. In the same 3-quart bowl, combine the eggs, sugar, lemon peel, salt and lemon juice. Blend on medium speed 1 or 2 minutes. Add the flour and baking powder; blend well. Pour the filling onto the hot crumb crust. Return to the oven and bake another 23 to 25 minutes or until the top is golden brown. Glaze when the bars are completely cooled.

To make the glaze, combine all the ingredients in a 1 1/2-quart mixing bowl. Blend on medium speed of electric mixer about 2 minutes or until smooth. Spread over cooled filling.

Note: These bars freeze well.
 

file photo

BAKED SWISS CHICKEN

This is a recipe from a 1950s schoolmate's mother.

1 frying chicken, cut-up
8 oz pkg Swiss cheese
1 can Cream of Chicken Soup
Salt, to taste
Pepper, to taste
Flour for coating chicken

Preheat oven to 350 degrees.

Season chicken pieces with salt and pepper. Roll the chicken in flour and lightly brown in a large heavy skillet with melted shortening. Remove chicken from skillet and place in an ungreased baking dish. Add the soup to the chicken drippings in the skillet. Stir until smooth and pour around the chicken pieces. Put Swiss cheese slices over the chicken pieces. Bake 45 to 50 minutes at 350 degrees.

MAGIC FRUIT CAKE

1 pkg (9-oz) mincemeat

1/2 cup water
1 cup walnut meats or pecans, coarsely chopped
1 cup (8-oz) mixed candied fruit, coarsely chopped
1 reg. size can evaporated milk
1 egg, beaten
3/4 cup flour
1/2 tsp baking soda

Preheat oven 350 degrees.

Break mincemeat into small pieces and put in a two quart saucepan. Add water. Place over medium heat and stir until lumps are thoroughly broken. Boil briskly one minute, stirring constantly. Remove from heat and cool. Add nuts, candied fruit, canned milk and egg; blend well. Stir in flour and baking soda until just blended. Pour mixture into 9x4x3-inch loaf pan, which has been greasedk, wax paper lined, and greased again. Bake at 350 degrees for one hour and thirty minutes or until center springs back when lightly touched with finger and top in golden brown.

photo for reference only - not this exact recipe

CHOCOLATE CHIP AND OAT SNACKIN' CAKE

Another old recipe clipping from my late mother's recipe collection. 

 

CORN PATCH SPAM BAKE

Cook 2 1/2 cups (4-oz) egg noodles in boiling salted water for 10 minutes. Drain, pour into a deep 9" casserole dish.

Mix in: 1 can drained whole kernel corn, 1 cream of vegetable soup, 3/4 cup milk, 1 tsp salt, 1" squares of Spam, and top with grated or shaved sharp cheese. Sprinkle with paprika.

Place triangles of Spam around edge. Bake 30 minutes at 350 degrees.

free clipart

WINTER APRICOT COMPOTE

2 cans (30 oz each) apricot halves

1 cup apricot nectar
1 1/2 tbsp cornstarch
3 tbsp cold water
1 tbsp curry powder
1/2 cup firmly packed light brown sugar
1 cup dried pitted prunes
1 can (30 oz) pear halves, drained
1/2 cup toasted shredded coconut, optional

Pour 2 cups syrup from apricots into a large skillet. (Use remaining syrup in drinks and desserts.) Add nectar to syrup; boil rapidly until volume is reduced to 1 1/2 cups. Blend cornstarch and water in a large saucepan; stir in curry powder and sugar. Gradually stir in syrup mixture. Simmer mixture, stirring constantly, for 30 seconds. Add prunes and drained apricot and pear halves; simmer uncovered for about 5 minutes or just until heated through. Spoon into attractive chafing dish and serve with coconut, if desired.

This is another recipe from a 1975 The Workbasket magazine.