COCOA CHIFFON CAKE

Love this old recipe page from Betty Crocker. Sorry the Hobnail Icicng recipe is cut off the bottom.

Click to enlarge for easier reading.

ICE CREAM MUFFINS

This recipe is from the 17th Annual Pillsbury Bake-Off back in the 1960s.

1 1/2 cups Pillsbury's Best Self-Rising Flour*
2 cups very soft vanilla ice cream

Oven 425 degrees                                                      About 8
Measure flour and ice cream into mixing bowl. Mix only until all dry particles are moistened. Fill well-greased muffin cups three-fourths full. Bake at 425 degrees for 20 to 25 minutes until golden brown.
*For use with Pillsbury's Best Flour (Regular or Instant Blending), add 1 tablespoon baking powder and 1 teaspoon salt.
Tip: If a richer muffin is desired, add 1 egg and 2 tablespoons cooking oil.
Variations: Stir 1/2 cup semi-sweet chocolate pieces or 1/2 cup chopped Diamond Walnuts into batter. Or, sprinkle muffins with sugar or cinnamon and sugar before baking.

BEEFSTEAK NO. 1

This recipe is from the 1894 White House Cookbook.

The first consideration in broiling is to have a clear, glowing bed of coals. The steak should be about three-quarters of an inch in thickness, and should be pounded only in extreme cases, i.e., when it is cut too thick and is "stringy." Lay it on a buttered gridiron, turning it often, as it begins to drip, attempting nothing else while cooking it. Have everything else ready for the table; the potatoes and vegetables dished and in the warming closet. Do not season it until it is done, which will be in about ten to twelve minutes. Remove it to a warm platter, pepper and salt it on both sides and spread a liberal lump of butter over it. Serve at once while hot. No definite rule can be given as to the time of cookng steak--individual tastes differ so widely in regard to it, some only liking it when well done, others so rare that the blood runs out of it. The best pieces for broiling are the porter house and sirloin.

Note: File Photo

CRUNCHY GREEN JELLO SALAD

1 pkg. lime Jello
1 pkg. lemon Jello
1 c. hot water
1 c. mayonnaise
1 c. chopped celery
1 c. chopped pecans
1 c. Milnot
1 c. crushed pineapple, drained
1 c. cottage cheese

Dissolve both packages of Jello in the hot water. Add mayoand beat well. Put in refrigerator and let set. Mix together pecans, celery, Milnot, pineapple and cottae cheese. Add to the Jello mixture. Put in a 9x13 inch dish. Refrigerate until serving time.

OATMEAL NUT MUFFINS

1 c. sifted flour
3/4 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 c. cooking oil
1/2 c. nuts, chopped
1/3 cup raisins
1 c. quick oats
1 egg, beaten

Sift flour, sugar, baking powder, and salt into mixing bowl. Add oats, raisins, and nuts; mix well. Combine milk, egg and oil; pour into dry ingredients. Stir just until all particles are moistened. Spoon into greased muffin pans and bake at 425 degrees 15-18 minutes or until lightly browned. Yield: 12 muffins

Note: File Photo

FRIED SWEET POTATOES

6 large sweet potatoes
1/2 cup butter
2 cups brown sugar

Peel sweet potatoes and place in a saucepan. Add water to cover the potatoes and bring to a boil. Boil 4 minutes. Drain well. Once potatoes cool enough to work with, cut into slices.

Melt the butter in a large skillet over medium heat. Stir in the brown sugar until dissolved; add more butter if needed. Add the sweet potato slices and fry into golden brown and fork tender. Turn occasionally during the frying process.

These potatoes are best served while hot.

Note: File Photo

OLD TAVERN CORN FRITTERS

This old recipe from Ohio is said to be over 200 years old.

1 cup flour
1 1/2 teaspoons baking powder
2 eggs
1/3 cup milk
1 can whole kernel corn, drained
1 tablespoon butter, melted
fat for deep frying
powdered sugar
warm maple syrup

Put the flour and baking powder in a bowl, mix together and set aside. In another bowl, beat the eggs with the milk. Stir corn and butter into the eggs and milk. Stir in the flour and baking powder mix just until blended. Heat the oil to about 375 degrees and drop the corn batter into the hot oil by the heaping teaspoonful. Fry 2 or 3 minutes or until fritters are golden in color. Drain well then dust with powdered sugar and serve with the warm syrup.

Note: File Photo

Note: I believe this recipe has been updated over the years. They probably didn't use a can of corn back then. They probably used fresh corn or home canned corn.

FRESH STEWED SQUASH

This is an old East Texas recipe.

8 to 10 young yellow crook-neck squash
5 or 6 green onions, chopped
1/2 cup butter
salt and black pepper

Wash the squash and cut the stems and bottoms off. Slice them into thin slices (about 1/4 inch thick).

In a skillet, brown the green onions in the butter, then add the squash plus pepper and salt to taste. Cook the squash over medium heat until it's a little brown and mushy (about 30 minutes). Stir occasionally.

Texas is a big state and the cultures, recipes, etc vary throughout the state. The deep red counties make up what is traditionally known as East Texas.