BARBECUE GREEN BEANS

This is another old recipe from my Southern Indiana childhood.

4 slices bacon, finely cut (chopped)
1/4 cup chopped onion
1/2 cup catsup
1/4 cup brown sugar
1 tbsp Worcestershire sauce
2 cans French style green beans, drained

Brown bacon and onions in skillet. Add the catsup, brown sugar and Worcestershire sauce. Simmer two minutes. Place beans in a casserole dish. Pour the bacon mixture over the top but do not stir! Bake at 350 degrees for 20 minutes.

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HOMEMADE CONEY SAUCE

This is the recipe an old local family-owned restaurant in my childhood hometown used for their coney sauce. When I visited a couple of years ago, the restuarant had closed. I was saddened to see it go. I am in my 60s and remember hearing the story of how I grabbed my mother's vanilla coke when I was a baby and dumped it in her lap at said restaurant. hamburger meat (desired amount) lots of finely chopped celery and onion Brown the above together and add several dashes of soy sauce, 2 pinches of sugar, and 1 can of tomato soup, undiluted. Simmer mixture for at least 30 minutes Stir often to keep from burning. This mixture freezes well.

This file photo reminded me of that sauce.

 

BEULAH'S BAKED CORN

I love how these old recipes read. "Butter the size of a walnut;" some modern cooks may have no idea what that would be.

1 can corn
2 eggs, beaten
1/2 cup milk
butter size of a walnut
1 tablespoon sugar
1/2 tablespoon flour
1 scant teaspoon salt
pepper to taste

Cream butter with sugar, salt, flour, and pepper. Add beaten eggs and milk. Add corn. Bake in a buttered baking dish at 350 degrees about 1/2 hour or until set.

Note: This recipe was from my mom's cousin's wife.

File photo for reference
  

ORANGE CAKE WITH LARD AND FLUFFY ORANGE FROSTING

This recipe is from an article in an old farmer's magazine when I was a kid. It was in an article about making wonderful cakes with lard.

2 eggs, separated
1/2 cup sugar
1/3 cup lard
2 1/4 cups sifted cake flour
1 cup sugar
2 1/2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
3/4 cup milk
1/3 cup orange juice (fresh or reconstituted frozen)
1/4 tsp almond extract

Beat egg whites until frothy; gradually beat in the 1/2 cup sugar. Continue beating until stiff and glossy.

In another bowl, stir lard to soften. Add the sifted dry ingredients and the milk. Beat 1 minute at medium speed on electric mixer or 150 vigorous strokes by hand. Scrape sides and bottom of bowl. Add the juice, egg yolks, and the almond extract; beat 1 more minute, scraping bowl constantly. Fold in the egg white mixture.

Divide the batter evenly between two greased and floured 9-inch cake pans or one 9 x 13-inch cake pan. Bake in a moderate (350) oven for 25 to 30 minutes for the round cakes or 30 to 35 minutes for the 9 x 13-inch pan. Remove from oven and cool in pans for 10 minutes. Remove from pans and cool completely. Frost with the Fluffy Orange Frosting recipe below.

2 egg whites
1 1/2 cups sugar
1/4 cup frozen orange juice concentrate, thawed
1/4 cup water
dash of salt

In the top of a double boiler, combine the egg whites, sugar, orange juice concentrate, water, and salt. Beat 1 minute with an electric mixer or rotary beater. Place pan over the bottom pan with its boiling water and beat constantly 7 to 8 minutes or until stiff peaks form. Remove from the heat and beat until of spreading consistency. Frost the orange cake above or use on another favorite cake.

file photo for reference only - not this exact recipe

GUM DROP COOKIES

This is an old recipe that was served at club meetings in Southern Indiana where I was born and raised. Back in the day when ladies attended "club" meetings for everything from sewing to playing bridge, they took refreshments. These were popular cookies at those meetings.

2 cups brown sugar
3 eggs
3 cups flour
1 cup broken nut meats
1 tsp. vanilla
1 cup butter or shortening
1 tsp. soda
1 tsp. cream of tartar
1 cup gum drops, diced

Cream together the sugar and butter or shortening, add beaten eggs. Sift flour, soda, cream of tartar together and add to creamed mixture. Add the diced gum drop candies and vanilla and nut meats. Drop batter from teaspoon onto lightly greased baking sheet and bake about 10 minutes in a 375-degree oven.

Note: The spiced gum drops are really good in these cookies. Do not use the licorice ones.

PINEAPPLE DELICIOUS

This is another recipe from my Indiana childhood. We always called it Pineapple Delicious!

20 graham crackers
1 stick oleo
1 cup whipped cream
1 tsp cinnamon
1 cup confectioners' sugar
1 egg
8-oz can crushed pineapple, drained well

Roll crackers to fine crumbs. Put half of them in an ungreased pie pan. Cream butter, add sugar and cinnamon slowly. Add unbeaten egg. Beat mixture well. Whip cream and combine with well-drained pineapple. Add to butter and sugar mixture. Pour into the pie pan. Top with the remaining cracker crumbs. Cool in refrigerator for at least six hours before serving. May be made the day before your occasion.

file photo for reference - not this exact recipe

SWEET-SOUR PICKLES

This recipe is so old I don't remember anything except is was always around. I never made these pickles myself. My family was small and did not use as many pickles as my mother and grandmother did. 

cucumbers, small or sliced 

2 cups vinegar 

1 cup water 

1 cup sugar 

few mixed pickling spices tied in a bag  

Put cucumbers in a large bowl or a crock, sprinkle with the salt. Cover with boiling water and let set overnight. Next day, drain the water off. Boil the vinegar, water, sugar, and pickling spices. Drop the cucumbers into the hot mixture and bring back to a boil. Fill jars and seal.

file photo

69 PRIZE WINNING PERSIMMON PUDDING

2 cups persimmon pulp
2 cups sugar
1 1/2 cups buttermilk
1 tsp soda
1 tsp baking powder
1 tsp cinnamon
pinch of salt
2 eggs
1 1/2 cups flour
1/2 stick butter
1/4 cup cream
1 tbsp honey

Mix the persimmon pulp and sugar well. Add eggs and soda to the buttermilk. Sift the baking powder, cinnamon, salt, and flour together. Add alternately with the buttermilk mixture. Melt the butter in a 9 x 13-inch baking pan. Swirl to coat pan and pour into the pudding mixture along with the cream. Mix in the honey last. Pour into the buttered pan and bake at 350 degrees for one hour. 

file photo

PERFECT PATIO SALAD

Have had this recipe for years but have no idea why it is called a patio salad. Possibly because it was served outside once patios became popular. This is an old recipe my late mother had for years and I've had for years since. 

2 cups (8-oz) elbow macaroni, uncooked 

3/4 cup clear French dressing 

1/2 cup dairy sour cream 

2 cups fresh broccoli florets 

1 small onion, chopped  

freshly ground black pepper 

1 cup cherry tomatoes 

lettuce leaves to line serving bowl

cherry tomatoes for garnish

lemon wedges for garnish, optional

Prepare macaroni according to the directions on the package. Blend the French dressing with sour cream in a large bowl. Add the drained macaroni, broccoli, onion, and pepper to taste; mix and chill. Line a salad bowl with the lettuce leaves and heap the macaroni salad in the center. Garnish with tomatoes and lemon wedges, if desired.

file clipart for reference

OLD FASHION CORN PUDDING

1 can (15 1/4-oz) whole kernel corn, drained

1 can (15 1/4-oz) cream-style corn
1 cup milk
2 beaten eggs
1/4 cup butter, melted
1/4 tsp pepper
1/2 cup cornmeal

Preheat oven to 350 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray.

In a large mixing bowl combine the corns, milk, eggs, butter and pepper together until blended. Add the cornmeal and stir until moistened.

Pour the corn mixture into the prepared casserole dish. Bake at 350 degrees for 50 to 55 minutes or until lightly browned and set in the center.

Serves 8

file photo for reference