FLUFFY RAISED DOUGHNUTS

1 cup milk 1 pkg dry yeast 1/2 cup lukewarm water 1 tsp sugar 1/4 cup shortening 1/4 cup sugar 1 egg, well beaten 1 tsp salt 3 1/2 cups flour Scald one cup milk and cool to lukewarm. Dissolve yeast in bowl in lukewarm water and 1 tsp sugar. When foamy, add to cooled milk. Stir in shortening, 1/4 cup sugar, egg, and salt. Beat in flour. On floured board, knead until smooth. Place in a greased bowl, let rise to doubled. Punch down and let rise until doubled again. Roll dough 1/2" thick and cut with a doughnut cutter. Cover and let rise until light and fluffy. Fry in deep hot fat. Glaze with a water and sugar mixture.

file photo for reference

SQUASH PIE 2

2 rounded cups cooked and strained winter squash
1 cup sugar
1 egg, lightly beaten
1 tbsp flour
1 tsp salt
1 tsp ground cinnamon
1 tsp ginger
1 pint sweet milk
2 regular pie shells OR 1 large deep dish pie shell

Preheat oven to 450 degrees.
Combine squash and sugar; add egg and mix. Mix together flour, salt, cinnamon, and ginger. Mix into the squash mixture. Gradually add milk. Mix well and pour into unbaked pie shell/shells. Bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees and bake 50 more minutes.

Note: You can substitute pumpkin for the squash to make a pumpkin pie.

SWISS VENISON ROUND STEAK

2 venison round steaks, approx 1 1/2 lbs
1/4 cup flour
2 tsp salt
1/8 tsp pepper
1/4 cup butter
1 cup water
1 med onion, chopped
1 cup diced celery
1/2 cup sour cream

Wipe steaks clean with a damp cloth. Combine flour, salt and pepper. Pound flour mixture into the steaks using the edge of a sturdy saucer. Brown both sides of the steaks and any remaining flour mixture in the butter. Add 1/4 cup of the water. Cover and simmer slowly, adding remaining water as needed. When the meat is almost tender (after 1 to 2 hours), add onion and celery; cook until thoroughly tender. Stir in the sour cream and cook for 2 minutes longer. Serve at once. From 1 1/2 to 2 1/2 hours of total cooking time will be required, the time depending on the age of the animal. Serves 5.

BUTTERMILK BISCUITS

5 cups flour
3/4 cup shortening or lard
1 tsp baking powder
1 tsp soda
1 tsp salt
3 tbsp sugar
1 pkg yeast
1/3 cup warm water
2 cups buttermilk

Preheat oven to 400 degrees.
Sift dry ingredients together into large bowl. Cut shortening into flour mixture. Add buttermilk and yeast that's been dissolved in the warm water. Mix with a spoon until all the flour is moistened. Cover and set in refrigerator till ready to use. Take out as much dough as needed. Roll out on a floured board to 1/2" to 3/4" thick. Cut using a biscuit cutter or small glass. Bake 12 minutes until browned. Keep unused dough in refrigerator for use the next day.

NEVER FAIL POPCORN BALLS

1 cup white syrup
1 cup sugar
1 tsp baking powder
1 tsp butter
1 tsp vanilla
1 cup unpopped popcorn, popped

Pour popcorn into a large glass mixing bowl or other bowl that won't be ruined by the hot syrup. Bring syrup to a boil, add sugar to syrup and return to boil. Remove from heat and add baking powder and butter; stir until smooth. Add vanilla. Pour over popcorn, let stand a couple of minutes then shape into balls using your hands that have been lightly buttered.

Yield: approximately 18 popcorn balls

CAKE DONUTS

1 cup sugar
2 eggs, beaten
1/2 cup sour milk
1 tsp soda
1/2 cup sweet milk
1 tsp baking powder
2 tbsp melted lard or shortening
1 tsp vanilla
pinch of salt
flour

Mix sugar and eggs together. Add sour milk and soda mixed in milk. Add sweet milk and melted lard. And vanilla and flour with salt and baking powder mixed into the flour. Use enough flour to make a dough stiff enough to roll and cut donuts with a donut cutter. Makes 30.

Note: Sour milk is buttermilk; sweet milk is regular milk

APPLESAUCE CAKE

This is another good old family recipe from Southern Indiana.

1 1/2 cup sugar
1/4 cup shortening or oleo
1 egg
1 1/2 cups unsweetened applesauce
1 tsp cinnamon
1/2 tsp cloves
2 cups flour
1/4 tsp salt
2 tsp soda
1 tsp vanilla
1 cup raisins (I omit because I hate raisins!)
1/2 cup nuts, optional (I use 1 cup since I don't use raisins.)

In a large mixing bowl, mix all ingredients together except raisins and nuts. Blend with electric mixer until well blended. Pour into a greased 9 x 13-inch baking pan and bake in a 375 degree oven approximately 45 minutes or until done.

Note: File Photo

SQUASH PIE

2 cups cooked squash
3 eggs lightly beaten
1/2 cup sugar
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 cup Milnot
1 stick margarine
9-inch uncooked pie shell

To cook squash: Peel squash, cut in half lengthwise, spoon out seeds. Cut up into a saucepan and add 1/2 cup water. Bring to a boil. Reduce heat to low and cover with a lid. Cook until tender.

Preheat oven to 425 degrees.

To make pie: Into a large mixing bowl, put squash, margarine, eggs, sugars, spices and milk. Whip together with an electric mixer until well blended. Pour into an unbaked 9-inch pie shell. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake 45 minutes longer.

CHOCOLATE CHIP BREAD

A favorite of the children.

1 pkg choc. chips, broken
1/2 cup chopped nuts
2/3 cup shortening
1 cup sugar
2 cups sifted flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup milk
3 eggs
1 tsp vanilla

Preheat oven to 350 degrees.

Beat shortening with sugar until creamy. Add eggs and beat into sugar mixture. Mix together flour, baking powder, salt; combine milk and vanilla. Combine flour mixture with milk mixture and add to the sugar mixture. Fold in chocolate chips and nuts. Bake one hour in two greased bread pans.

PERCOLATOR PUNCH

Use a 20 to 30 cup percolator to make this punch that serves 16.

1 qt apple cider
1 pt orange juice
1 tsp whole allspice
3 cinnamon sticks
1 pt cranberry juice
1/2 cup sugar
1 tsp whole cloves

Combine cider and juice in percolator. Place sugar, spices, cinnamon sticks in percolator basket. Let perk until finished.

ARGO CORNSTARCH LIGHT BATTER FOR FRYING MEAT AND VEGETABLES

This old newspaper advertisement says to "Let the natural flavor of your fried vegetables come through with the light touch of Argo and Kingsford's. And try these easy and delicious recipes. You'll agree that for light and crispy fried vegetables or chicken, it really is the batter that matters."

LIGHT BATTER

3/4 cup Argo or Kingford's Corn Starch
1/4 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup water
1 egg, slightly beaten

In bowl, stir together first 5 ingredients. Add water and egg; stir until smooth. Pour 1 qt (about) corn oil into large skillet to depth of 1/2", filling no more than 1/3 full. Heat over medium heat to 375 degrees. Dip 4 cups cutup vegetables, such as zucchini, carrots, onion, and mushrooms, or 1 lb boneless, skinless chicken breasts, cut into 1" cubes, a few at a time, into batter. (Stir batter occasionally.) Carefully add vegetables or chicken to hot oil, a few pieces at a time. Fry 2 to 3 minutes, turning once, until golden brown and crisp. Drain on paper towels. Serves 4 to 6.
HERB BATTER: Follow basic recipe. Add 1 tsp dried basil leaves and 1 clove garlic, minced.
BEER BATTER: Follow basic recipe. Omit water. Add 1/3 cup cold beer.