RAISIN LOADED OATMEAL COOKIES

I suppose oats were cheap in my younger days because it seems there were always oatmeal cookies.  Now they are probably my grandson's favorite cookie.

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup firmly packed brown sugar
3/4 cup butter, softened
2 eggs
1 tsp vanilla
1 1/2 cups rolled oats
1 1/4 cup raisins

Preheat the oven to 350 degrees.
Lightly grease 3 cookie sheets; set aside.

In a medium bowl, combine the flour, baking powder, and salt; set aside.

In a large mixing bowl, using an electric mixer on high speed, beat the brown sugar and butter together until light and fluffy.  Beat in the eggs and vanilla until mixture is smooth.  Using a large wooden spoon, gradually stir in the flour mixture until thoroughly combined.  Stir in the oats and the raisins.
Drop the dough by rounded spoonfuls 1 1/2-inchs apart onto the cookie sheets.  Use a fork to flatten the dough slightly.  Bake at 350 degrees for 10 to 12 minutes or until golden brown.  Cool on sheets for a couple of minutes then remove to racks to cool until ready to eat.

file photo

COWBOY COFFEE

Just for fun  -  thought you might enjoy this fun recipe for Cowboy Coffee and this old picture of the Cartwrights singing Christmas carols.  I'm sure Hop Sing had prepared them a wonderful Christmas feast!

OLD FASHION SWEDISH RYE BREAD

2 pkgs active dry yeast
2 cups warm (105-115 degrees) water, divided
1/2 cup sugar
3 tbsp molasses
2 cups rye flour
4 cups all-purpose flour
1/2 cup shortening, melted
2 tsp salt

Dissolve the yeast in 1 cup of the warm water; let stand 5 minutes.  Combine the remaining 1 cup of water, sugar, and molasses in a large bowl then add the yeast mixture, mixing well.  Add the rye flour, mixing well.  Gradually add the all-purpose flour.  Add shortening and salt, mixing well.

Turn the dough out onto a lightly floured surface nd knead until smooth and elastic.  Place the dough in a well-greased bowl, turning to grease the top.  Cover and let rise in a warm place (85 degrees), free from drafts, until doubled in bulk.  This should take about an hour.

Punch the dough down and divide in half; shape each half into a loaf.  Place in two well-greased loaf pans.  Cover loosely and allow to rise in a warm, draft-free area for 45 minutes or until doubled in bulk.  Bake at 375 degrees for 40 minutes or until the loaves sound hollow when lightly tapped.  Remove from pans to cool on wire racks.

file photo

STRAWBERRY RHUBARB PUFF

I love rhubarb and I love strawberries.  We grew both in our gardens when I was a kid.  Loved all the ways my mother and grandmother would fix them.  This is a recipe using both these Spring garden goodies that you can make year-round.

1 pkg (16-oz) frozen rhubarb, thawed
1 pkg (10-oz) frozen strawberries, thawed
1/2 cup sugar + 2 tbsp sugar
2 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1/3 cup cooking oil
2/3 cup sweet milk
butter
2 tbsp sugar
1 tsp cinnamon

Preheat oven to 450 degrees.

Mix the rhubarb, strawberries, and 1/2 cup sugar in a 9-inch square baking pan or dish; place in the oven.

Place the flour, remaining sugar, baking powder, and salt into a bowl. Pour the oil and milk together in a liquid measuring cup but do not stir.  Pour all at once into the flour mixture.  Stir until the mixture leaves the sides of the bowl and forms a ball.  Drop by 9 spoonfuls onto the hot fruit.  Make an indentation in each biscuit and dot with the butter.  Mix the last 2 tablespoons of the sugar with the cinnamon and sprinkle on the dough.  Bake 20 to 25 minutes at 450 degrees.

Best served warm.

Yield: 9 servings.

Note:  You can make with fresh rhubarb and fresh strawberries by substituting 3 cups fresh sliced rhubarb and 1 pint fresh strawberries, cut up, for the frozen.  Increase the 1/2 cup of sugar to 1 1/2 cups and add 1/2 cup water to the fruit mixture.

Photo credit - The Henry Ford

TRELLIS PIE CRUST

I found a 1958 Good Housekeeping Party Pie Book in my late mother's recipe drawer.  I thought this was interesting and you might enjoy seeing it.  I don't have a scanner and I am not the world's best photographer but I think you will be able to see these pictures.  I remember my grandmothers making lattice pies but I don't remember them making trellis pies.  Do any of you make your pies this fancy?

CHICKEN-MACARONI DISH

When I was a kid we didn't get our chickens at the grocery store.  We got them from the chicken coop, grandpa chopped their heads off and mom or grandma plucked the feathers and singed them.  I hated that.  To this day I won't eat chicken.  I know it comes from growing up around them.  My family all love chicken and one granddaughter won't eat beef but she could live on chicken.  Yuck!  But for all you out there who, like Lindsay, love chicken here is one of our old recipes for you.

4 cups chicken broth
8-oz uncooked elbow macaroni
2 slices bacon, cut up
1/4 cup finely chopped green bell pepper
1/3 cup finely chopped onion
2 cups cut up cooked chicken (or turkey)
2 cups shredded American cheese
1/4 cup chopped pimento
1/4 cup toasted slivered almonds
1 pkg (10-oz) frozen peas, thawed

In a 2-quart saucepan bring the chicken broth to a boil.  Add the macaroni to the boiling broth.  Cook 10 minutes or until tender; do not drain.

In a large skillet, fry bacon until crisp; add the bell pepper and onion.  Cook, stirring, until the onion is tender.  Drain off fat.  Stir in the macaroni/broth, chicken, cheese, pimento, almonds and peas.  Cook on low until heated through.

Serves 6 to 8

GOOD OLD MACARONI AND CHEESE

My sister and I loved macaroni and cheese.  My kids followed suit and now the grandchildren, too.  When I make it I always think of my grandfather who died when I was in high school.  He loved it, too.  For some reason, he always called it 'gettie'!

2 cups elbow macaroni
2 tbsp butter
2 tbsp all-purpose flour
1 tsp dry mustard
1 tsp salt
2 1/2 cups milk
2 cups shredded sharp Cheddar cheese

Cook the macaroni according to the package directions; drain.
Spray a 1 1/2-quart baking dish with nonstick cooking spray and set aside.

Preheat oven to 375 degrees.

Melt the butter in a medium saucepan and stir in the flour, mustard, and salt.  Gradually stir in the milk.  Cook and stir until the mixture thickens slightly; remove from the heat.  Add 1 1/2 cups of the cheese and stir until melted.  Stir in the cooked macaroni. Pour mixture into the prepared baking dish and top with the remaining half cup of cheese.

Bake at 375 degrees for 20 to 25 minutes or until heated through and bubbly.

clipart

FAMILY REUNION POTATO SALAD

Family reunions are always fun and almost always feature lots of good food.  If you are in charge of bringing the potato salad try my old recipe that serves a couple dozen people.

8 lbs potatoes
3/4 cup finely chopped onion
1 tbsp salt
1/2 to 3/4 tsp freshly ground black pepper
1 cup Italian salad dressing
2 cups mayonnaise
2 cups chopped celery
12 hard-boiled eggs, chopped

Peal potatoes and cut-into bite-sized cubes.  Put into a large pan and cover with water; sprinkle about 1 teaspoon salt to 2 cups water into the pan.  Bring the potatoes to a boil and cook just until tender; drain immediately.

In a large bowl toss the potatoes with the onion, salt, pepper, and Italian salad dressing.  Cover and refrigerate for at least 8 hours.

About 2 hours before serving time, remove from refrigerator and add the mayonnaise, celery, and eggs; toss to coat well.  Return to refrigerator until serving time. 

Sprinkle with a dash of paprika or celery seed for garnish, if desired.

QUICK SAUSAGE SUPPER

Indiana is pork country so we used sausage for meals anytime of the day!

1 lb pork sausage
1/2 cup chopped onions
2 tbsp flour
1 can whole tomatoes
small can mushrooms
1/4 tsp oregano
1/4 tsp garlic powder
1/4 tsp pepper
1 cup shredded Mozzarella cheese
1 can biscuits

Heat oven to 350 degrees.  In an overproof skillet brown sausage and onion, then drain.  Sprinkle with flour.  Add tomatoes, mushrooms, oregano, garlic powder, and pepper.  Simmer while preparing the topping.

Separate the biscuits and cut each into 4 pieces.  Arrange the biscuits over the hot meat mixture.  Sprinkle with the cheese.  Bake for 12 to 16 minutes until the biscuits are browned.

file photo for reference only

PINEAPPLE UPSIDE DOWN CAKES WITH PECANS

Once boxed cake mixes became popular, American housewives loved using them.  This became our easy pineapple upside down cake.  I like making this recipe in the two round pans, having one for my family and one to share with others.  Keeps us from overeating, although at this stage of my life it usually means an extra that one of the kids can take home with them! This cake can be made in a 9 x 13 oblong pan just as easily.

1 stick butter (1/2 cup)
1 packed cup of brown sugar
2 cans (8.5-oz) pineapple slices, drained, halved
maraschino cherries as needed
pecan halves as needed
1 box (2-layer size) yellow cake mix

Heat the oven to 350 degrees.
Divide the butter in half and melt each half over low heat in a 9-inch round cake pan.  Or put pans in the oven and allow butter to melt in the pans; this just takes a little longer.  Sprinkle half the brown sugar over the butter in each pan.  Arrange 1 can of the pineapple slices per pan over the brown sugar.  Arrange cherries and pecan halves around the pineapple slices to make a pretty pattern.  Set aside.

 Prepare the cake mix as directed.  Pour half the batter over the fruit in each pan.  Bake at 350 degrees for 35 to 45 minutes until a wooden toothpick inserted in centers comes out clean.  Immediately invert cakes onto serving plates.  Leave the pan over the cake for a few minutes until it gently lifts off.

Variation:  Since peach is my favorite fruit, I like to substitute well drained peach slices for the pineapple.                                    

                                        

MASHED POTATO CAKE DOUGHNUTS

2 large or 3 small potatoes
1 cup sugar
1 egg, well beaten
8 tbsp milk
1 1/2 tbsp shortening, melted
2 1/2 cups all-purpose flour
4 tsp baking powder
1 tsp vanilla extract

Peel potatoes, cut into quarters, place in a saucepan and cover with water.  Boil until the potatoes are tender; mash very fine.  Add the sugar, egg, milk, and shortening.  Sift the flour and baking powder together and add to the potato mixture.  Add the vanilla.  Add more flour if needed until dough is stiff enough to roll out.  Roll out and cut with a doughnut cutter.  This should make about 24 large doughnuts.  Fry in hot oil in a deep fryer or a deep cast iron skillet.  Turn once during cooking.  Cook until lightly browned and floats toward the top.  Sprinkle with powdered sugar if desired.

HOOSIER CABBAGE CASSSEROLE

4 cups chopped cabbage
1 cup saltine cracker fine crumbs + more for topping
4 tbsp butter, melted + additional for dotting top
1 cup milk
1/2 cup grated cheese
2 tbsp flour
salt
pepper

Preheat oven to 400 degrees.

Wilt cabbage in some boiling water; drain.  Melt butter and add flour, milk, salt and pepper to suit your taste.  In a baking dish layer the cabbage, cheese, and crumbs twice.  Pour the white sauce over the top.  Sprinkle additional crumbs over the top and dot with additional butter.  Bake at 400 degrees for 25 minutes.

LINZER BARS

The classic Linzertorte is a great Viennese pastry.  But I have never been one with a lot of patience or effectiveness in making anything fancy.  Over the years I have learned these linzer bars are much easier and just as tasty!

1 cup unsweetened applesauce
3/4 cup raspberry preserves
1 cup whole natural almonds
3/4 cup + 2 tbsp sugar, divided
1/2 cup butter, softened
1 egg
1/2 tsp grated lemon peel
1 1/2 cups all-purpose flour
1/4 tsp salt
1/2 tsp cinnamon
1 egg white, lightly beaten

Preheat the oven to 375 degrees.
Line a 13 x 9-inch baking pan with foil; grease the foil and set aside.

In a small saucepan over low heat, cook the applesauce until most of the liquid evaporates.  This will take approximately 25 minutes.  Stir in the preserves and set aside.

In a blender (or food processor) grind the almonds with the 2 tablespoons of sugar until they are very fine; set aside.

In a mixer bowl cram the butter until it is light and fluffy.  Gradually beat in the 3/4 cup of sugar.  Beat in the egg and lemon peel. 

In a medium bowl combine the flour, salt, and cinnamon.  Stir the flour mixture into the butter mixture.  Stir in the almond sugar mixture; set aside 1/4 of the dough.  Pat the remaining dough evenly into the prepared baking pan.  Bake at 375 degrees for 20 minutes.  Spread the fruit filling over the baked dough.

Add the egg white to the reserved dough.  Spoon this mixture into a pastry bag fitted with a #1 plain tube or put into a ziplock type plastic bag and cut a small opening in one corner.  Pipe the dough over the filling in a lattice pattern.

Bake bars for 30 minutes.  Cool in pan and cut into 2-inch x 1-inch bars.

clipart

Speaking of Vintage!

Today my husband turned 65.  Figured that's vintage enough to get him a spot on my blog!  Happy Birthday, Steve. 

 Papaw with our three oldest grandchildren.

                                                    

ICE CUBE TRAY PUNCH

As you can see from the name, this is an old recipe.  Most people of today don't even own an ice cube tray.  And remember this was made in the old-fashioned metal ice cube trays, not the plastic ones of today that hold only half as much as the old ones.  Keep that in mind when making this recipe!

2 cups sugar
5 cups water
4 bananas
3 cups orange juice
46 ounces pineapple juice
6 ounces frozen lemonade concentrate
chopped maraschino cherries for color
ginger ale

In a medium saucepan bring the sugar and water to a boil to dissolve sugar. 

Mash the bananas and add the orange juice, pineapple juice, and lemonade concentrate (do not dilute).  Add the boiled syrup to the banana/juice mixture and stir to blend well.  Pour the mixture into ice cube trays.  Drop a few of the chopped cherries into each cube and freeze.

To serve, fill tall glasses with frozen ice cubes and pour ginger ale over the cubes.  Add a straw to the glass.

Note: This can also be made in a punch bowl.

Serves 12

LONG, LONG, AGO

If you follow my blogs you know I grew up in Southern Indiana farm country.  This blurry old picture is of my mother (long before I was born) standing in front of the old 3-story farmhouse I lived in the first 9 years of my life. 

QUICK AND EASY HOMEMADE CHOCOLATE MOUSSE

Do you remember when electric blenders became common in our kitchens?  We wanted to use them for everything!  This mousse worked well in the blender.

2 cups (12-ounce package) semisweet chocolate chips
1 1/2 teaspoons vanilla
pinch of salt
1 1/2 cups whipping cream heated to the boiling point
6 eggs, divided
whipped cream for topping, optional

Combine the chocolate, vanilla, and salt in a blender container and mix 30 seconds.  Add the boiling cream and continue to mix another 30 seconds or until the chocolate is completely melted.  Add the egg yolks and mix about 5 to 7 seconds.  Transfer the mixture to a bowl and allow to cool.

Beat the egg whites until stiff peaks form.  Gently fold the egg whites into the cooled chocolate mixture.  Place in a serving bowl and cover.  Refrigerate.

To serve top with the whipped cream, if desired.

NYT Photo

OLD FASHION FRIED GREEN TOMATOES

How could we possibly have a blog of old time recipes without some good old fashion fried green tomatoes?  I know we loved them in Indiana. As the Fall would come in, we would hurry out to harvest all the tomatoes before the frosts and/or freeze would get to them.  Some were wrapped in newspaper to ripen but many were fried while still green.  Having lived in 5 states, I have come to realize that Fried Green Tomatoes are popular in many places.  And I have news for you Southerners.  Fried Green Tomatoes are not unique to you!  Here is my favorite recipe:

2 cups all-purpose flour
1 1/2 cups water
1 tbsp seasoned salt
6 medium green tomatoes, sliced into 1/4-inch slices
2 1/2 cups fine saltine cracker crumbs
Vegetable oil for frying

In a shallow bowl whisk together the flour, water, and salt; whisk until smooth.

Place the cracker crumbs in a separate shallow bowl.

Dip the tomato slices first into the flour mixture then into the cracker crumbs coating evenly.

In a large skillet, I prefer cast iron, heat about 1/8 to 1/4-inch of oil over medium-high heat until hot.  Drop the sliced tomatoes carefully into the hot oil and cook approximately 2 minutes.  Turn and cook the second side another 2 minutes or until they are golden brown.

Yield: 8 servings  

CHEESEBURGER PIE

1 unbaked pie crust
8 slices American processed cheese
1 lb hamburger meat
1/2 cup tomato sauce or thick tomato juice
1/2 small green bell pepper, chopped
1/3 cup chopped onion
1 tsp beef bouillon
3 beaten eggs
2 tbsp all-purpose flour

Preheat oven to 425 degrees.  Bake the pastry shell 6 minutes; remove from the oven and lower the oven temp to 350 degrees.

Cut 6 slices of the cheese into smaller pieces.

In a large skillet brown the meat and pour off the fat.  Add the tomato sauce, bell pepper, onion, and bouillon to the skillet.  Cook, stirring, until the bouillon is completely dissolved.  Remove from the heat and stir in the eggs, flour, and cheese pieces.  Stir to combine well and pour into the crust.  Bake for 20 to 25 minutes until hot.  Arrange the remaining cheese on the top of the pie and return to the oven for 3 minutes or until the cheese melts.

Serve with potato chips and I add a dill pickle most of the time.

HICKORY NUT BREAD

Those of you who follow this blog know I was born and raised in Indiana where native hickory trees were prevelent.  Hickory nuts were our favorite nut of choice for baking and making candy.  It was a Fall tradition to go pick up hickory nuts and spend long cold evenings around the heater cracking the nuts and picking the meats out.  We didn't mind or consider it work.  It was just something my sister and I knew we were expected to do.  Dad would use his smaller hammer to crack the nuts on a rock.  My mother, sister, and I would pick out the nutmeats.  And then we would get some special treats such as a hickory nut pie (like a pecan pie), fudge with hickory nuts and sometimes wonderful Hickory-Nut Bread.  If you don't have hickory nuts in your area, use pecans.  That is what I do now that I live in Texas which is pecan country.

1 egg
1 cup brown sugar
1 cup milk
1 tbsp. margarine, melted (you know I now use butter)
1 3/4 cups flour
1 tsp baking powder
1/2 tsp vanilla
1 cup hickory nut pieces

Beat the egg and mix with the brown sugar, margarine, and milk.  Add the flour and baking powder.  Stir in vanilla and mix well.  Add the nuts and stir.  Let the mixture stand for 10 minutes.  Bake in loaf pan for 1 hour at 350 degrees.

Hickory Nuts

MY FIRST RED VELVET CAKE

I have accumulated several recipes for red velvet cake over the years but this was my first one.  It is still a good one.  It calls for Wesson oil.  Today with all my health/nutrition research I only use olive, coconut, or canola oils.  But the oil you choose to use is up to you.  Again, due to health issues, I now use 1 cup all-purpose flour and 1 1/2 cups whole-wheat flour.  And because I was diagnosed with type 2 diabetes a few years ago, I now use Splenda Baking Blend instead of granulated sugar.

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teasp. soda
1 teasp. cocoa
2 eggs
1 1/2 cups Wesson oil
1 teasp. vanilla
1 bottle red food coloring (1-ounce)
1 cup buttermilk

Mix the first 4 ingredients with the Wesson oil.  Add remainder of ingredients and mix well.  Bake in oven at 350 degrees for 15 to 20 minutes when baked in three layers.  Vary baking time if using 2 layers or a 9 x 13 pan. Bake until a wooden toothpick inserted in the center comes out clean.  Double the icing recipe if an extremely rich cake is desired!

For the icing I now use butter.  My nutritional research has led me to believe our bodies handle natural foods better than man made ones.  Also, because of my diabetes, I now make my own powdered sugar.  I have the recipe on my blog at http://diabeticenjoyingfood.blogspot.com  It tastes just as good as regular powdered sugar, if I have any diabetics reading this!

ICING
8 oz. cream cheese
1 stick oleo
1 box powdered sugar
1 cup chopped nuts (I use pecans)
1 teasp. vanilla

Soften cream cheese and oleo.  Mix all ingredients together and spread on the cooled cake.

OLD FASHION TUNA NOODLE CASSEROLE

6-oz (3 1/2 cups) medium noodles
1 can (6 to 9-oz) flaked tuna, drained
1/2 cup mayonnaise
1 cup sliced celery
1/3 cup chopped onion
1/4 cup chopped pimiento
1 tsp salt
1 can cream of celery soup
1/2 cup milk
1 cup shredded sharp process cheese*
1/2 cup slivered blanced almonds, toasted

Cook the noodles in boiling water until tender, drain. 

In a large heat-proof bowl combine the noodles, drained tuna, mayonnaise, celery, onion, pimiento, and salt.

In a saucepan blend the celery soup and milk together; heat through.  Add the cheese, cook and stir until the cheese melts.  Add the soup/cheese mixture to the noodle mixture. 

Turn oven on to 425 degrees.

Lightly grease a 1 1/2-quart casserole dish and pour the casserole mixture into the dish.  Sprinkle the almonds over the top.  Bake at 425 degrees for 20 minutes.

*May use 1/2 a can of Cheddar cheese soup, if desired.

Feeds 6.

OLD FASHION PRESERVE-TOPPED CHEESECAKE

1 cup graham cracker crumbs
3 tbsp granulated sugar
3 tbsp milted butter
3/4 cup granulated sugar
3 blocks (8-oz each) cream cheese, softened to room temperature
3 large eggs
1 tsp vanilla extract
1 cup strawberry (or other berry) preserves

Preheat oven to 325 degrees.

Mix the cracker crumbs, 3 tablespoons granulated sugar and the butter in a bowl.  Press the mixture over the bottom of a springform pan about 9-inches in diameter.  Bake at 325 degrees for 10 minutes.  Allow to cool completely.

Using an electric mixer beat the 3/4 cup of granulated sugar and the cream cheese on medium speed until mixture is smooth.  Beat in the eggs, one at a time.  Blend in the vanilla extract and pour the mixture over the cooled crust.  Bake at 325 degrees for 10 minutes then reduce the oven to 250 degrees and bake for another 20 to 25 minutes until set.  Loosen from sides by running a thin knife around the side.  Set cake on a rack to cool.  When cooled, remove the pan side and cover the cake.  Place in the refrigerator to chill.  Before serving spread the preserves over the top.

OLD FASHION POPCORN CRUNCH

One of my favorite things has always been popcorn.  When I was a child we did not have a TV for entertainment.  We had long cold winter evenings and we enjoyed them as a family.  After my sister and I did our homework we would settle with our parents at the kitchen table, closest place to the heating stove, and play board games or work jigsaw puzzles.  Someone would invariably make some popcorn and often we would 'spiff it up', to use my dad's term.  This is a take on our 'spiffed up' popcorn!

6 cups popped popcorn
1/3 cup nuts (we used what we had which was black walnuts, today I recommend almonds)
2/3 cup pecans (we used hickory nuts which were regional but tasted a lot like pecans)
2 tbsp melted butter (we used oleo since it was a new thing then)
salt, optional
2/3 cup granulated sugar
1/2 cup butter (see note above)
1/4 cup light corn syrup
1/2 tsp vanilla extract

Mix the popcorn and the nuts in a large bowl that the melted butter won't hurt.  Add the salt, if using, and the melted butter.  Toss to coat nuts and popcorn.  Spread the mixture out in a large pan with some sides.

Combine the 1/2 cup of butter, sugar, and corn syrup in a small saucepan; simmer over medium-low heat, stirrng constantly, until the mixture is a light caramel color.  Remove from the heat and stir in the vanilla.

Pour the syrup mixture over the popcorn/nut mixture and stir to coat well.  Let stand until cool then break into serving pieces.  May be stored in an airtight container.

Yield: About 7 cups.

file photo

LIVER AND ONIONS

Liver and onions was one of my dad's favorite meals.  My mom, sister, and I hated it!  But mom dutifully made it from time to time.  Wouldn't you know it?  Yes, I married a man who liked it, too!  My husband ate his in restaurants.  I got this recipe from his favorite 'liver and onions restaurant'.

2 1/4 lbs beef liver, sliced thin (about 1/4-inch)
2 tbsp butter or margarine
1 large onion, cut into thin slices
1/2 tsp salt
1 cup milk
2 extra-large eggs
3 cups fine, dry bread crumbs
2 tbsp vegetable oil

Soak the liver in cold salted water for 15 to 20 minutes.

In a 10-inch skillet, melt the butter or margarine over medium heat.  Add the onion and cook, stirring occasionally, until tender and lightly browned.  Sprinkle with the salt and keep warm.

In a shallow bowl whisk together the milk and eggs until well blended together.  Place the bread crumbs in another shallow bowl.

Rinse the liver under cool running water then pat dry with paper towels.  Dip slices into the milk mixture then into the crumb mixture, coating lightly and evenly.

In a large skillet heat the oil over medium heat.  Add the liver to the pan and cook until cooked through, approximately 3 minutes per side.

To serve, top the liver slices with the onion.

Yield: 6 servings

EASY HOMEMADE WAFFLES

I remember when my dad gave my mom a waffle iron.  Electricy only came through our county the year I was born, so there weren't many electrical appliances.  Dad loved buying new gadgets for mom so she was usually the first in the community to get the "new-fangled gadgets."  One of my favorites was the big old waffle iron.  She could take the plates out, turn them over and make grilled cheese sandwiches, etc.  See, folks, paninis aren't all that new!

2 eggs, separated
1 cup milk
1 cup all-purpose flour
1 tsp sugar
1/4 tsp salt
2 tsp baking powder
1/4 cup melted shortening (canola oil, please!)

Preheat the waffle iron according to the manufacturer's instructions.

Beat the egg whites until soft peaks form.

In a mixing bowl, blend the egg yolks, milk, flour, sugar, salt, and baking powder.  Add the shortening but do not overmix.  Fold in the egg whites and mix well with a fork or lightly with a whisk.

Very lightly grease the waffle iron and pour in about a half cup of batter.  Close lid and cook according to your iron's instructions.  Repeat until you have used all the batter.

Serve with butter, your favorite syrup, fresh fruit, etc to suit your diet and taste.  We always had them with butter and the Log Cabin Syrup that came in a little log cabin shaped tin.  Yummy!

BUTTER FRIED POTATOES

We grew lots of potatoes when I was a kid and I think I loved them anyway they could be cooked.  But my all-time favorite is fried potatoes.  These butter and herb fried potatoes are especially good when fried in a cast-iron skillet!

3 tbsp butter
3 cups sliced potatoes, make slices about 1/8-inch thick
1/2 tsp dried oregano
2 tbsp finely chopped bell pepper
1 tbsp parsley flakes
2 tbsp minced onion
salt and black pepper to taste

Melt the butter in a heavy skillet (see note above).  Add the potatoes, cover and cook for approximately 10 minutes.  Carefully turn the potatoes and cook, uncovered, for another 10 minutes.  Turn to brown all sides.

In the last 5 to 10 minutes of cooking, sprinkle potatoes with the oregano, bell pepper, parsley, onion, salt, and pepper.  Stir gently to blend into the potatoes.

Yield: about 4 servings

Note: Have never thought to take a picture of my fried potatoes so this is a file photo.

BBQ RIBS START WITH A BOTTLED SAUCE

2 lbs spareribs, cut into strips
salt and pepper

Sauce:
1/2 cup your favorite bottled barbecue sauce
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 garlic clove, crushed
1/4 tsp thyme
1/4 tsp basil
1/4 tsp oregano

Sprinkle the ribs with salt and pepper.  Lace onto grill spit accordian-style.  Attach spit to grill and cook, rotating, for approximately 2 hours or until the meat is well done.  Brush with the sauce during the last half hour of cooking.

To make sauce: Combine all the sauce ingredients in a small mixing bowl. 

for reference only, not a brand recommendation

BUTTERMILK ANGEL BISCUITS

2 pkg active dry yeast
1/4 cup warm water
2 cups warm buttermilk
5 cups all-purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1 tbsp salt
1 cup shortening
melted butter

Dissolve the yeast in the warm water.  Let stand for 5 minutes.  Stir in the buttermilk and set aside.

Lightly grease a baking sheet; set aside.

In a large bowl combine the flour, sugar, baking powder, baking soda, and salt.  Using a pastry blender, cut the shortening into the flour mixture until it resembles a coarse meal.  Stir in the buttermilk/yeast mixture and mix well.  Turn out onto a floured surface and knead lightly 3 to 4 times.  Roll to a thickness of 1/2-inch.  Cut using a 2 1/2-inch biscuit cutter.  Place cut biscuits on the prepared baking sheet.  Cover and let rise in a warm place for 1 1/2 hours.  Bake at 450 degrees for 8 to 10 minutes.  Lightly brush the tops of the biscuits with the melted butter.

Yield: Approximately 30 biscuits.

OLD FASHION BROWN SUGAR CANDY

Whenever I think about brown sugar candy I think about one of my favorite uncles.  He has been gone for years and I seldom saw him the last 20 or 30 years of his life.  He loved brown sugar fudge so anytime I make brown sugar candy I am reminded of him.  Sometimes I wonder what is better, the candy or the memories.

3/4 cup butter
3 cups packed light brown sugar
1 can (5-oz) evaporated milk
1 tsp vanilla extract
1 lb powdered sugar
1/2 cup chopped black walnuts*

Butter a 9-inch square pan or dish; set aside.

In a heavy saucepan bring the butter, brown sugar, and milk to a boil.  Cook over medium-low heat for 5 minutes, stirring often.  Remove from the heat and add the vanilla extract, powdered sugar, and walnuts.  Beat the mixture just until it begins to thicken.  Pour candy into the prepared pan or dish.  Let stand until cool; this candy sets-up quickly.  Cut into 36 squares and place on plate, in a candy dish or may be kept in an airtight container.

*If you do not have black walnuts or just don't like them, substitute English walnuts.

SPICED TOMATO JUICE

Growing up in Southern Indiana farm country, we always had lots of tomatoes.  In the summer, we would go out to the garden and pick tomatoes fresh for our meals.  When we had more tomatoes than we could eat, which was every year during the best part of the growing season, my mom and my grandmother would can them and also can homemade tomato juice.  Oh, man, that stuff was sooo good!  We weren't allowed to "drink it all up," as we used it all winter in soups and sauces.  But I loved getting a quart of tomato juice out and spicing it up for a delicious juice.  Ah, the memories!

3 quarts tomato juice
3 tablespoons sugar (Splenda for me now as an old gal diabetic!)
1/2 tsp salt (This old gal now goes with only 1/4 tsp!)
1/2 tsp celery salt
1/2 tsp garlic salt (This old gal now uses garlic powder!)
1/2 tsp onion salt (This old gal now uses onion powder!)

In a large sauce pan, combine the tomato juice with the sugar, stirring to mix well.  Stir in the salts.  Bring the mixture to a boil and reduce the heat to low.  Simmer juice until it reaches the consistency you desire.

Approximately 12 servings. 

PS This juice is also good to use in chili, vegetable soup, spaghetti sauce, etc.

LUSCIOUS STRAWBERRY PIE

This is my favorite strawberry pie recipe.  I have been making these pies since I was a teenager.  They are also favorites with all my children and grandchildren.  Every where I have ever taken these pies, they have received rave reviews.

2 9-inch baked pie shells
1 1/2 cups sugar
5 tbsp cornstarch
2 small (4-serving size) pkg strawberry jello
2 1/2 cups boiling water
2 pints fresh strawberries, washed, stemmed, halved if very large
whipped cream for garnish

In a heavy-duty saucepan cook the sugar, cornstarch, water, and jello over medium-high heat until bubbly and thick.  When filling is cooked enough it will turn from a thick look to a clear look.  Allow to cool partially.  While filling cools, arrange the berries evenly in the two baked pie shells.  Slowly pour the filling over the strawberries.  Allow to cool completely or refrigerate for about an hour.

Serve with whipped cream.

RAISED DOUGHNUTS

1 cup scalded milk
2/3 cup sugar
3 tbsp shortening
1 tsp salt
1 pkg dry yeast
2 tbsp lukewarm water
approx 5 cups all-purpose flour
2 eggs, well beaten
1 tsp nutmeg
powdered sugar

In a mixing bowl mix the sugar, milk, shortening, and salt and cool to lukewarm.

Dissolve the yeast in the lukewarm water and stir into the milk mixture. Add two cups of the flour and mix well. Set in a warm place to rise until light.

Add the eggs, nutmeg, and enough of the remaining flour to make a soft dough. Cover and let rise until doubled in bulk. Knead until elastic. Lightly flour a board for rolling out and roll out dough to 1/2-inch thick. Cut with a doughnut cutter. Cover and let set until doubled in bulk.

Heat fat in a deep fryer or deep pan and cook until puffy and brown. Turn and brown on the other side. Remove from the fat and drain on paper towels. Sprinkle with the powdered sugar while still warm.

Yield: about 2 1/2 dozen doughnuts.

Note: File Photo

CORN FLAKES HAM LOAF

1 lb smoked ham, ground
1 lb lean fresh pork, ground
2 eggs, lightly beaten
2 1/2 cups corn flake cereal, do not crush
1/2 cup milk
1 1/4 tsp mustard
1 tbsp sugar

Topping:
1/3 cup brown sugar
3 tbsp ketchup
3 tbsp cider vinegar
2 tbsp horseradish
1 tbsp mustard

Combine the ham, pork, eggs, cereal, milk, mustard, and sugar together and pack into a loaf pan.  Bake at 350 degrees for 1 hour and 15 minutes.  Make the topping and after the first 30 minutes of baking, baste every 15 minutes with the topping.

To make the topping, combine all the ingredients in a bowl stirring until the brown sugar is dissolved and the mixture is well blended.  Use to baste the ham loaf according to the instructions above.

TANGY VEGETABLE SALAD

Since I am a gal who loves her vegetables, this has been one of my favorite salads for many years.  I think one of the reasons I love vegetables so much is because I was raised in the country where we grew most of our vegetables.  I loved helping plant the seeds, watching the plants grow, and waiting with great anticipation to enjoying the vegetables when they were ready.  I also loved helping my mother and grandmother can the vegetables then enjoying them on cold snowy days in the wintertime.  I believe my love of vegetables was planted early and I know it runs deep.  Now that I am a diabetic, I have changed the sugar in this recipe to Splenda granulated.  It is still just as good.  However, I am printing my original version for you.

1 can baby peas
1 can Shoe Peg corn
1 can French-cut green beans
1/2 cup chopped celery
1 chopped onion
1 bell pepper, chopped
1/4 cup oil
1/4 cup vinegar
1/4 cup sugar

Drain all the canned vegetables then mix all the ingredients together in a bowl with a lid.  Place lid on bowl and refrigerate several hours or overnight.

This makes a great 'make ahead' dish for busy cooks.