HOOSIER POOR MAN'S STEAK

1 lb ground beef 

1 cup milk 

1/4 tsp pepper 

1 cup fine saltine cracker crumbs 

1 tsp salt 

1 small onion, finely chopped 

1 can (10 3/4-oz) cream of mushroom soup 

flour 

butter

In a big bowl the morning your plan to use this recipe for supper/dinner, mix the ground beef, milk, pepper, cracker crumbs, salt and onion. Shape into a narrow loaf, cover or wrap and refrigerator for about 8 hours. Remove from refrigerator and slice into 1-inch-thick pieces. Roll pieces in flour and fry in butter until golden. Put the slices in layers in a baking pan and spread the mushroom soup over the top. Bake for 1 hour at 325 degrees.

Guidepost file photo used only for reference

BUTTER GRILLED CHICKEN BREASTS

1/2 cup butter
1/4 cup finely chopped green onions
1 tsp salt
1/8 tsp pepper
1/4 cup lemon juice
4 chicken breasts (about 3 lb), halved

Melt butter in saucepan. Add green onions, salt, and pepper; cook gently for about 3 minutes. Remove onions from heat and add the lemon juice. Place chicken in a bowl and cover with the sauce. Let stand, stirring occasionally while charcoal is heating up. When the coals are white-hot, brush the grill with fat and arrange 6-inches from the coals. Place chicken breast halves on grill, skin side up, and brush with the remaining sauce. Grill about 30 to 50 minutes, turning every 10 minutes until chicken is thoroughly done; after each turn, brush with remaining sauce. Makes 6 servings.

 

file photo for reference

GROUND BEEF, CORN, NOODLE CASSEROLE

Gotta love these old fashion recipe instructions! Personally, I like the noodles par boiled before putting them in the casserole. 

1 package (small) uncooked noodles 

1 grated onion, browned 

1 pound hamburger, browned 

1 can tomato soup 

1 can cream style corn 

Cheddar cheese, to taste, grated 

1 can ripe olives, sliced 

Place ingredients in a baking dish. Bake at 325 degrees until heated through.

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CORN-SQUASH CASSEROLE

2 cups yellow summer squash 

1/2 cup water 

1 egg 

2/3 cup milk 

1 can corn, cream style 

1/2 cup cracker crumbs 

1/2 tsp seasoned salt 

salt & pepper to taste 

2 tbsp sugar 

 2 tbsp butter 

 Wash and slice squash and cook in 1/2 cup water over medium heat until barely tender. Beat egg and add milk. Spread about 1/3 can of corn in bottom of greased casserole. Add a layer of 1/3 of the squash. Sprinkle on part of the crumbs, seasonings, sugar, and a few dots of butter. Add a few spoons of the egg-milk mixture. Repeat layers until are used. Pour remaining liquid overall. Bake at 375 degrees for about 30 minutes or until puffed and nicely brown. Makes 6 to 8 servings

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APPLE PIE FILLING RECIPE FROM MY LATE MOTHER

I love it when I come across recipes in my late mom's handwriting. This was in a little spiral recipe book she sometimes carried with her when she would come to spend the winter with us in Texas.

 

SALMON LOAF

1 large can pink salmon 

3 egg whites 

2 tbs. lemon juice 

3 egg yolks 

1/2 cup cracker crumbs 

1/2 cup hot milk 

1/2 tsp. salt 

1/4 tsp. pepper 

1/4 tsp. paprika 

 Mix together the salmon, salt, pepper, lemon juice, beaten egg yolks, cracker crumbs, and hot milk. Fold in the stiffly beaten egg whites. Pour into greased loaf pan. Sprinkle with paprika. Bake at 350 degrees for 1 1/2 hours.

File photo

 

BING CHERRY SALAD

Another old clipping from my late mother's shoebox clippings.

 

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