APPLE SLUMP

6 tart apples, peeled, cored, and sliced
1/2 cup brown sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cup flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, beaten
1/2 cup milk
1/2 cup unsalted butter, melted and cooled

Preheat oven to 350 degrees F. 
 
Toss together apples, brown sugar and spices. Place in a buttered baking dish and bake at for 20 minutes. 
 
Sift together dry ingredients. In separate bowl; mix wet ingredients. Add to dry ingredients, stirring till just combined. 
 
Spread topping over apples and bake for 25 minutes. Top with whipped cream if desired.

Note: File Photo from Bing

TWO OLD SALAD RECIPES

Patti Crane, an Indiana friend of mine, sent these to me this morning. Evidently her mother and mine saved recipes from the same local newspaper column. Thanks, Patti, for sharing these.

A GOOD WASH FOR THE HAIR

This is from MRS. BEETON'S  Book of Household MANAGEMENT circa 1861.

1 pennyworth of borax
1/2 pint olive-oil
1 pint boiling water

Pour the boiling water over the borax and oil; let it cool; then put the mixture into a bottle. Shake it before using and apply it with a flannel. Camphor and borax, dissolved in boiling water and left to cool, make a very good wash for the hair; as does also rosemary-water mixed with a little borax. After using any of these washes, when the hair becomes thoroughly dry, a little pomatum or oil should be rubbed in, to make it smooth and glossy.

Note: When I was growing up my family owned an old country store where we sold everything from kerosene, gas, and sliced meats. I sold a lot of borax in those days but I never dreamed to use for washing my hair!

ICEBERG-APPLE SALAD

1 medium head iceberg lettuce, torn into bite-size pieces
Dressing:
2 large red apples, diced
1 cup mayo
1/4 cup sugar
2 tbsp cider vinegar
2 tbsp evaporated milk

Combine the mayo, sugar, vinegar, and milk; mix well. Add the apples, stir to mix. Cover and refrigerate for an hour.

To serve, toss the apple dressing mixture over the lettuce.

Yield: Approximately 8 servings

MY GRANDMOTHER'S MEAT LOAF RECIPE

This was a favorite recipe of my grandmother who passed away in the 1970s.

1 1/2 lb ground beef
3/4 c uncooked oats
1 beaten egg
1 1/2 tsp salt
1/4 tsp pepper
1 c tomato juice
1/4 c chopped onion

Preheat oven to 350 degrees.

Combine all ingredients in a large bowl and mix together well, use hands to mix well. Mold mixture into a loaf in an ungreased baking pan. Spread top with ketchup, if desired. Bake about 1 hour. Let stand at least 5 minutes before slicing.

Note: File Photo

OLD FASHION COLESLAW

1/2 cup mayonnaise
2 tablespoons milk
2 tablespoons sugar
1 tablespoon yellow mustard
2 teaspoons white vinegar
3/4 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups shredded or chopped cabbage*

1 medium chopped carrot
1 green bell pepper, diced


In a large bowl, combine mayonnaise, milk, sugar, mustard, vinegar, celery seed, salt, and pepper; mix well. Add cabbage, carrot, and bell pepper; toss until coated.

Serve immediately, or cover and chill until ready to serve.

*Using a little red cabbage will add color to your slaw.

Note: File Photo

MARINE WIVES TANGY PORK BARBECUE

This recipe is from a 1950s Marine Officers' Wives cookbook.

2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 bottle (28-oz) ketchup
2 cups boiling water
1/4 cup vinegar
1/4 cup Worcestershire sauce
1 medium onion, chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon salt, optional
1 teaspoon ground mustard
1/8 teaspoon cayenne pepper
1 boneless pork loin roast (3 1/2 to 4 pounds)
12 sandwich buns, split

In a Dutch oven over medium heat, melt butter. Stir in flour until smooth. Add the next 10 ingredients; bring to a boil. Add roast. Reduce heat; cover and simmer 3 hours or until the meat is very tender. Remove meat; shred with two forks or a pastry blender. Skim fat from cooking juices; return meat to juices and heat through. Serve with a slotted spoon on buns.

FRUIT 'N PUDDING CRISP

This is an old Pillsbury ad recipe.

Click on the picture to enlarge for easier reading.

TURKEY CARCASS SOUP

I remember the big Thanksgiving meals at my grandparents home and how my aunt would always take the turkey carcass so she could make soup. Her family loved turkey carcass soup and this recipe reminds me of an aunt long gone from this world.

1 turkey carcass
4 quarts water
6 small potatoes, diced
4 large carrots, diced
2 stalks celery, diced
1 large onion, diced
1 1/2 cups shredded cabbage
1 (28 ounce) can whole peeled tomatoes, chopped
1/2 cup uncooked barley
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried basil
1 bay leaf
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon paprika
1/4 teaspoon poultry seasoning
1 pinch dried thyme


Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and remove and chop any remaining turkey meat. Chop the meat.

Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring the to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.

Note: File Photo

1940s CANAPES

I love that my mom seemed to thrive on clipping all sorts of recipes. She never made most of them but they were there should she want to. My sister was not interested in them so I brought them home with me after mother's death. I love sharing them and hope you enjoy seeing and perhaps making them. This one is from the 1940s when I was a baby.

JEAN'S SWEET POTATO BALLS

Another recipe from the cookbook of a wonderful lady and cook in the town where I went to school. Jean, her husband and her two children were pillars of the community. She and her husband are gone now but her children carry on the wonderful family tradition in the community.

AMISH COUNTRY CASSEROLE

1 tablespoon olive oil
1 medium-sized onion, chopped
1 pound ground beef
1 (16-ounce) package wide egg noodles
1 (10-3/4-ounce) can condensed tomato soup
1 (10-3/4-ounce) can condensed cream of mushroom soup
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika

Preheat oven to 375 degrees F. Coat a 3-quart casserole dish with cooking spray.

In a large skillet, heat oil over medium heat and saute onion 2 to 3 minutes. Add ground beef and cook 4 to 6 minutes, or until browned.  
In a large soup pot, cook noodles according to package directions; drain well and return noodles to pot. Add ground beef mixture and remaining ingredients, except paprika; mix well. Place in prepared casserole dish and sprinkle with paprika.   
 
Cover and bake 25 to 30 minutes, or until heated through.