MS AGATHA'S CREAM PUFFS

This is an old Hoosier recipe.

Puffs:
1/4 cup shortening
1/2 cup boiling water
1/2 cup all-purpose flour
2 eggs

Filling:
1 cup milk
4 tbsp flour
6 tbsp sugar
1 egg
few grains salt
1/4 tsp vanilla or other flavoring of your choice

To make the puffs: Combine the shortening and boiling water and continue to boil until the shortening melts. Add the flour and beat until mixture is smooth and thick and leaves the side of the pan. Add the eggs, one at a time, and beat well after each addition. The mixture should be a thick, heavy dough. Arrange on an oiled cookie sheet or shallow baking pan small rounds of dough, at least 3-inches apart.

Bake in a moderate oven (350 degrees) for 40 minutes or until the cream puffs are puffed up and brown all over. Cut just enough to fill with the cream filling.

To make the filling: In a saucepan combine the milk and sugar. Add the flour and whisk until smooth. Add the salt, then stir in the egg. Cook the mixture over low heat until thickened. Remove from heat, add the vanilla or other flavoring; stir to blend. Use to fill the puffs.

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PEAS FOR GUESTS

This recipe is from an old church cookbook.

1 large pkg frozen peas
1 jar mushrooms stems and pieces
1 jar baby onions
3 tbsp butter

Prepare the peas as directed on the package and drain. Sauté onions and mushrooms in butter. Add the drained peas to the onions and mushrooms. Stir gently to blend.

 

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HOOSIER PERSIMMON BREAD

3 cups flour

2 tsp baking powder
2 cups persimmon pulp
2 eggs
1 tsp cinnamon
2 cups sugar
1 tsp salt
2 tsp soda
1/2 cup chopped nuts
1/2 cup raisins
1 tsp nutmeg
1 1/2 cup vegetable oil

Preheat oven to 350 degrees. Grease and flour two loaf pans; set aside.

Sift the flour, baking powder, cinnamon, nutmeg, salt, and soda into a bowl. Stir in the sugar. Stir the persimmon pulp and eggs into the mixture. Add the oil and mix well. Stir in the nuts and raisins. Pour into the prepared loaf pans. Bake at 350 degrees for about 55 minutes. The bread is done when a wooden toothpick inserted in the center comes out clean.

 

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GRAPEFRUIT SALAD WITH CELERY SEED DRESSING

This is another old Hoosier recipe.

1/2 cup vegetable oil
1/3 cup sugar
1 tsp dry mustard
1/2 tsp paprika
3 tbsp honey
3 tbsp cider vinegar
1 tbsp lemon juice
1/2 tsp celery seeds
1 cup thinly sliced celery
1 cup chopped celery leaves
1 grapefruit, peeled, sectioned, seeded
2 bananas, sliced (optional)
1/4 cup chopped pecans or walnuts

In a blender contain combine the vegetable oil, sugar, mustard, paprika, honey, vinegar, and lemon juice. Process about half a minute. Stir in the celery seeds. In a bowl combine the celery, celery leaves, grapefruit, bananas, and 1/2 cup of the dressing from the blender. Stir all together very gently. Spoon the mixture into a large salad bowl; sprinkle with the nuts. Serve with the remaining dressing.

Yield: 4 to 6 servings

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MRS. EADS' SOUTHERN COLE SLAW

1 med head of cabbage

1 med green bell pepper
1 cup chopped celery
1/2 cup vegetable oil
1/2 cup vinegar
1 cup sugar
salt and pepper to taste

Chop the cabbage and bell pepper in a large bowl. Add the chopped celery, salt and pepper. Dissolve the sugar in the oil and vinegar; add to the vegetables. Toss mixture together well. Refrigerate overnight or all day before serving.

 

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NO COOK STRAWBERRY JAM

2 cups fully ripe, completely crushed fresh strawberries

1 box Sure-Jell
3/4 cup water
4 cups sugar

Mix the sugar into the crushed strawberries; let stand 10 minutes. Stir to dissolve the sugar. Mix the Sure-Jell and water together in a saucepan. Bring to a boil and boil for 1 minute. Stir the Sure-Jell into the strawberry mixture. Stir for 3 minutes. Ladle the mixture into freezer containers, cover with lids and let set at room temperature for 24 hours. Store in freezer. This is good as a jam and also as a topping for ice cream.

 

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INDIANA PEACH CRUNCH

This is another old Hoosier recipe.

1 large can sliced peaches, drained, reserving 1/4 cup of the syrup
1/4 cup butter, softened
1/4 cup brown sugar
1/2 cup flour
dash of salt

Arrange the peach slices in a shallow baking dish; add the 1/4 cup syrup. Combine the butter, brown sugar, flour, and salt together in a small dish until crumbly. Sprinkle the mixture over the peaches. Bake for 25 to 30 minutes at 400 degrees.

Note: This is very good served warm with vanilla ice cream or whipped cream.

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ABBOTT HIGH'S MEXICAN PECAN CANDY

This recipe was used in home economics classes in Texas during the 1950s. Willie Nelson came from Abbott, TX.

1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
3 tbsp light corn syrup
1/2 cup evaporated milk
5 large marshmallows
2 tbsp unsalted butter
2 tsp vanilla
1 cup pecan pieces

Place the granulated and brown sugars, corn syrup, and evaporated milk in a heavy bottomed 3-quart saucepan. Stir to blend. If available, clamp a candy thermometer onto the side of the pan. Do not let it touch the bottom of the pan. Cook the mixture over medium heat until the syrup reaches 238 degrees on the thermometer, the soft ball stage. If a candy thermometer is not available, have ready a small cup filled with ice water. They syrup is ready when a few drops of the syrup dropped into the water forms a ball which flattens out when picked up the the fingers. Replace the water for each test. Remove the syrup from the heat. Stir in the marshmallows. Add the remaining ingredients, beating until almost cool. Drop by tablespoons onto waxed paper to cool and set.

  

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SPINACH CASSEROLE

This recipe was found in an old Midwestern cookbook.

3 boxes frozen chopped spinach
1 cup sour cream
1 pkg onion soup mix
4 tbsp butter
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese

Cook and drain the spinach. Mix sour cream and onion soup mix. Toss with the spinach until well coated. Empty into a lightly greased casserole dish. Melt the butter and add the bread- crumbs and cheese. Add to top of casserole. Bake at 325 for 30-40 minutes or microwave on high 8 to 10 minutes on high.

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ROASTED TURKEY WITH EASY APPLE-PECAN STUFFING

1 turkey (approximately 12 to 16 lbs)

3 boxes (6-oz each) stuffing mix (for chicken or turkey) 
1 1/2 sticks butter
4 1/2 cups very hot water
2 large apples, cored and chopped
1 cup chopped pecans

Preheat the oven to 325 degrees.

Clean turkey by removing any innards stuffed inside the cavity; wash and pat dry with paper towels.

In a large bowl, combine the vegetable/seasoning packets from the 3 boxes of stuffing mix with the butter; add the water and stir just enough to about halfway melt the butter.  Add the stuffing crumbs, apples, and pecans; stir just until moistened.

Lightly (do not hard pack) stuff the neck and body cavities of the turkey with the stuffing.  Twist the wing tips under the back of the turkey and place turkey in roasting pan, breast side up.

Roast in 325 degree oven for 4 to 4 1/2 hours (depending on size of turkey) or until a meat thermometer reads 180 degrees in the thigh, (not touching the bone) and turkey is tender.  During the last hour of baking, brush with pan juices or melted butter 2 or 3 times.  If turkey starts to get too brown, make a loose foil tent to place over turkey.

Remove turkey from oven and let rest for 15 minutes or so before carving.  This will help the turkey to retain its juices.

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STRAWBERRY CHEESECAKE DESSERT BARS

1 box strawberry cake mix with pudding

1 cup chopped toasted pecans
1 1/2 sticks butter, melted
2 pkgs (8-oz each) cream cheese, softened
1 cup sugar
1/3 cup strawberry jam

Preheat oven to 350 degrees.

Combine the cake mix and pecans in a medium mixing bowl.  Drizzle the butter over the mixture and stir until combined well.  Press the mixture over the bottom of a lightly greased 9 x 13 x 2-inch baking pan.

In a medium to large mixer bowl, beat the cream cheese and sugar until smooth; spread over the crust.

Process jam in a food processor or blender until smooth.  Pipe the jam across the filling lengthwise approximately 1-inch apart.  Using a butter knife, cut through jam gently, moving knife slightly side to side cutting through the filling mixture going crosswise on the filling. This will make almost a squares look.

Bake bars at 350 degrees for 18 to 23 minutes until edges start to brown and the center is set.  Allow to cool in the pan on a wire rack.  Cover and chill for at least 2 hours until firm.

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CLASSIC CHOCOLATE SHAKE

This classic recipe is from an old newspaper clipping about an old "Shake Shop". This was supposedly their very popular chocolate shake in the 50s and 60s.

1 cup cold whole milk
3 scoops vanilla ice cream
2 tbsp chocolate syrup
whipped cream
2 maraschino cherries

Combine all ingredients in a blender and mix until blended. The longer you blend, the thinner the shake will be. Pour into two glasses, top with whipped cream and a maraschino cherry. Serve immediately.

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