MUSTARD-GLAZED HAM LOAF

 This is a recipe from a small old cookbook from my late mother's recipe collection.

BREAKFAST CASSEROLE

This is another recipe that my mother clipped from an old newspaper years ago.  I found it, after her death, among her boxes of clippings.

six or seven slices of white bread (I would recommend whole-wheat)
12 eggs, beaten
3/4 cup shredded cheddar cheese
1 lb sausage, browned, crumbled, drained
1 tsp fennel seed
3 1/2 to 4 cups milk
2 tbsp chopped onion
salt and pepper to taste

Grease a 9 x 13-inch baking dish or pan.  Line the bottom of the dish with the bread.  Mix together the remaining ingredients and pour over the bread.  Bake for 45 minutes at 375 degrees or until bubbly and browned.  Done with a knife inserted in the center comes out clean.  Serves 12.

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Note: May also add some cooked, crumbled bacon, if desired. 

NEW MEXICO TORTILLAS

I lived in New Mexico back in the 1960s. In July of this year, I visited a grandson there. I love the foods from there and the Tex-Mex where I live in Texas now. Both use a lot of tortillas. Here is a recipe from one of my old cookbooks.

Grandma's Old Fashion Tea Cakes

I saw this online and thought some of you would like it, too.

 

LALLARELLE

 An old casserole recipe.

SCOTTISH MEAT PIE

This recipe is cut from a very old Hunt's Tomato Sauce can.

3 cups diced, lean leftover, cooked meat (beef, lamb, etc)
1/4 cup Wesson, pure vegetable oil
1 clove garlic, mashed
1 teasp. salt
1/4 teasp. pepper
dash nutmeg
2 Tablesp. cornstarch
1 cup bouillon
1 8-oz can Hunt's Tomato Sauce
1 cup cooked peas
Pastry dough (2-crust recipe)

Brown meat in oil. Add seasonings. Dissolve cornstarch in bouillon. Add to meat. Pour in Hunt's Tomato Sauce; simmer 5 minutes. Add peas. Line a 1 1/2-quart casserole with pastry, saving part of dough for topping. Pour in the meat filling. Top with remaining crust. Bake at 450 degrees for 10 minutes. Reduce heat and bake at 350 degrees for 40 minutes. Serves 6.

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MY LATE MOTHER'S APPLE PIE FILLING RECIPE

Came across this recipe in some recipes of my late mother's. I love it when I come across recipes, etc in her handwriting. I don't like apple pie, so I have probably never tasted it.

 

Apple Fritters

CHEESE HOOIES

Yes, the name is spelled correctly. This is, you guessed it, another old Southern Indiana recipe from my childhood days. These are great snacking tidbits for any occasion. 

1/4 lb butter that is softened to room temperature 

2 cups sifted flour dash cayenne pepper 

1/4 lb sharp cheese 

2 tsp salt 

powdered sugar 

Grate the cheese into the butter and cream together. Add the salt and flour, blending in well. Knead until smooth on a floured board. Chill overnight, by dividing in half and making rolls about as big around as half dollars (remember those?). When ready to bake, slice about 3/4-inch thick. Bake in a 375-degree oven, 12-15 minutes or until browned a little. Let cool 3-4 minutes then roll or shake in powdered sugar. (As we are more diet conscience today, I would recommend cutting back on the salt and using a lower fat cheese. But that is entirely up to you!)

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AUNT MARY'S BEEF SALAMI

This is a recipe my late aunt gave me 50 to 60 years ago. I have made it many times over the years, and it is always a big hit. It is great for parties, snacks, gift-giving, lunch boxes, etc.

5 lbs lean ground beef
2 1/2 tsp garlic salt
5 tsp Morton's quck tender cure
2 1/2 tsp mustard seed
2 1/2 tsp hickory smoke salt
4 tsp coarse black pepper
1 tsp whole peppercorns

Combine all ingredients together in a large bowl, mixing well. Place mixture in the refrigerator in a sealed container. Mix for the next three evenings right before bedtime. On 5th evening, mix again and then divide into 4 equal parts. Roll each part into log. Place logs on broiler pan in oven and bake overnight (8 hours) at 150 degrees. Remove from oven, cool, wrap in foil and refrigerate. Best if allowed to be refrigerated for 24 hours. Slice and serve.

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