FOOLED YOU HAM SALAD SANDWICHES

This recipe is from an old Hoosier cookbook. I, personally, prefer this over ham salad.

1 lb bologna
1/2 cup sweet pickle relish
1 cup mayonnaise-style salad dressing
1/2 dozen boiled eggs, finely chopped
1/2 cup finely chopped onion

Grind or finely chop the bologna. In a large bowl, combine the bologna, pickle relish, and onions. Add the salad dressing and eggs. Stir to combine well. This makes a great sandwich served on bread or split rolls with lettuce leaves.

File photo used for reference only.

AMISH GREEN BEAN SALAD

1 onion, sliced in rings

1 bell pepper, sliced in rings

1 can wax beans

1 cup cooked green beans

1 cup kidney beans

1 cup sugar

3/4 cup vinegar

1/2 cup oil

1 tsp salt

1/2 tsp pepper

Mix all ingredients together and refrigerate at least 12 hours before serving.

file photo used for reference only, not this exact recipe.

HOMEMADE SWEETENED CONDENSED MILK

When using this in a recipe, remember when a can is called for in a recipe that is equal to 12-ounces.

1 cup boiling water

1/2 cup butter

2 cups sugar

2 cups powdered milk

Boil water with butter. Add the sugar and powdered milk.

This is a hand-written recipe someone gave my late mother many years ago. Based on the paper, I believe it was given to hear in the early 1960s.

file photo for reference

HASH BROWN SKILLET BREAKFAST

6 slices bacon

1 pkg frozen hash browns

6 eggs, beaten

1/2 cup milk

1/2 tsp salt

1/4 tsp garlic powder, optional

1/2 tsp black pepper

l cup grated cheddar (or your choice) cheese

Cook bacon in a large skillet until crisp. Drain on paper towels and then crumble; set aside.

Cook potatoes in the bacon drippings until crisp and lightly browned.

In a medium bowl, using a whisk, beat eggs, milk, and spices together and pour over the potatoes.

Sprinkle the cheese and crumbled bacon over the top of the egg mixture. Cover and cook over low heat 10 minutes. or until eggs are set.

To serve, cut into wedges and serve warm.

Yield: 6 servings.

This is a file photo used for reference only. It is not this exact recipe.

PAT'S COCONUT BREAD

An old Texas recipe.

2 1/4 cups all-purpose flour
1 cup sugar
1 tbsp + 1 tsp baking powder
1 tsp salt
1 1/4 cups shredded coconut, toasted and cooled
1 1/2 cups milk
1 egg, lightly beaten
2 tbsp peanut oil
1 tsp coconut extract

Preheat oven to 350 degrees. Lightly grease a 9-inch loaf baking pan.

Sift the flour, sugar, baking powder, and salt into a medium mixing bowl. Add the toasted coconut and blend well. Combine the milk, egg, oil, and coconut extract in another bowl; mix together well. Add the milk mixture to the flour mixture, all at once, and stir briefly just until blended. Do not overmix.

Pour the batter into the prepared pan. Bake at 350 degrees for about 1 hour or until a wooden toothpick inserted in the center comes out clean. Invert onto a wire rack and cool to room temperature before slicing.

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BAKED RICE AND CHEESE

3 cups cooked brown rice

2 cups low-fat shredded cheddar cheese
2 tbsp finely chopped green bell pepper
2 eggs, beaten
1 1/4 cups milk
1 tsp salt
freshly ground black pepper to taste
1/2 cup breadcrumbs
1 tbsp melted butter

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick canola cooking spray. Alternate layers of rice, cheese, and green pepper until all are used.

Combine the eggs, milk, salt and pepper in a bowl and mix well. Pour the egg mixture over the layers.

In a small bowl combine the breadcrumbs with the butter and sprinkle the crumbs over the casserole.

Bake at 350 degrees for approximately 45 minutes until lightly browned.

Serves 6.

Note: This is a file photo used for reference only. This is not this exact recipe

LIMA HAMBURGER PIE

This recipe is from an old Midwestern church cookbook.

2 tbsp fat
1/2 small, minced onion
1 can condensed tomato soup
pepper to taste
salt to taste
1 1/2 lb ground beef
2 1/2 cups lima beans

Melt the fat in a skillet. Add the ground beef and onion; fry until the onion is tender and the beef is no longer pink. In a baking dish, combine the lima beans, tomato soup, salt and pepper. Top the beans mixture with the ground beef and onion mixture. Top with a piece of pie dough. Bake in a 400-degree oven for 20 to 30 minutes until heated through and the pastry crust is golden brown.

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WILMA'S FAVORITE BUTTERMILK BISCUITS

This is another old Southern Indiana recipe.

2 cups all-purpose flour
3/4 tsp salt
1 tbsp baking powder
1/4 cup lard (or shortening)
1 cup buttermilk
1/4 tsp baking soda

Sift the flour, salt, and baking powder together into a large bowl. Work the lard into the flour mixture using your fingers. Mix the baking soda into the buttermilk and add to the flour mixture, blend lightly. Knead and roll out to 1/2-inch thick on a lightly floured surface. Using a biscuit cutter or the lip of a glass cut the dough. Bake on a greased baking pan (or even better, a cast iron skillet).

NOTE: Do not over knead the dough. The less you knead, the better the biscuits.

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BECKY'S 7-UP SALAD

1 pkg (4 serving size) lime gelatin

2 cups boiling water

8 oz cream cheese

2 cups 7-UP

1 cup crushed pineapple, drained

1/2 cup chopped pecans

1 cup miniature marshmallows

Dissolve the gelatin in the boiling water until all gelatin is dissolved. Add the cream cheese and stir until melted. Add the 7-UP, stir and refrigerate. When the mixture is partially set, fold in the pineapple, pecans, and marshmallows. Return to the refrigerator until completely set. This makes a pretty molded salad.

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HOMEMADE SODA CRACKERS

This is an old Texas recipe.

2 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
2 tbsp butter
2/3 cup buttermilk or sour cream

Preheat oven to 375 degrees.

Combine the flour, salt, and baking soda. Cut the butter into the flour mixture; stir in the buttermilk. Form the dough into a ball and knead a few times. Divide dough into several pieces and roll each out, one at a time, very thin on a floured surface. Lay sheets of dough on ungreased baking sheets and cut into squares with a very sharp knife or use a pizza cutter. Sprinkle with some additional salt. Prick squares with a fork. Bake at 375 degrees for 10 to 12 minutes or until lightly browned.

AMISH CARAMEL APPLES

1 cup brown sugar

1 cup corn syrup

1 cup heavy cream

Dash of salt

6 apples

Make caramel dip by cooking the brown sugar, corn syrup, cream and salt together to the soft ball stage. Turn heat to low while dipping the apples in the mixture. Insert ice cream sticks into the tops of the apples and set out on waxed paper to dry.

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GREEN TOMATO MINCEMEAT

 This is an old Amish recipe that uses up the green tomatoes in canning.

1-peck green tomatoes

2 boxes raisins 

5 lbs brown sugar

2 tbsp cloves

2 tbsp cinnamon

2 tbsp allspice

1 cup vinegar

6 large tart apples, peeled and chopped

Grind tomatoes and drain the juice measuring to see how much there was. Add as much water to the tomatoes as there was discarded juice. Add the raisins, spices, and vinegar. Cook the mixture 45 minutes then add the apples. When the apples are tender, pack the mincemeat into clear canning jars. Seal jars by cooking in a hot water bath.

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BETTY'S PEANUT BRITTLE

A common old recipe among Hoosiers.

2 cups sugar
1 cup white syrup
1 pkg raw peanuts
2 tbsp butter
3/4 tsp soda
1 cup water
1/8 tsp salt

In a saucepan mix together the sugar, syrup, and water. Cook over medium heat until the mixture reaches 236 degrees or soft ball stage. Add the peanuts and salt. Cook until the mixture reaches 295 degrees or starts to harden slightly. Remove from the heat; add the butter and soda. Stir well and pour into lightly buttered shallow pans. (Tin foil pie pans work great for this.) When cooked, break into pieces.

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CRUNCH CAULIFLOWER-BROCCOLI SALAD

This is another old Indiana recipe.

1 large head cauliflower
1 large bunch broccoli
1 medium red onion
1 medium bell pepper
1 jar pimento

Dressing:
1 cup Miracle Whip salad dressing
1/2 cup oil
1/2 cup sugar
1/2 tsp dry mustard
1/3 cup vinegar

In a large salad bowl, break cauliflower and broccoli into small pieces. Slice the onion into thin slices, break into rings and add to the salad bowl. Dice the bell pepper and add to bowl. Add the drained and chopped pimento.

In a small bowl whisk together the salad dressing, oil, sugar, dry mustard, and vinegar until well blended. Pour the dressing over the vegetables in the salad bowl. Toss to mix well. Cover, refrigerate and let stand overnight for the vegetables to marinate. Serve chilled.

CRUNCH CAULIFLOWER-BROCCOLI SALAD

This is another old Indiana recipe.

1 large head cauliflower
1 large bunch broccoli
1 medium red onion
1 medium bell pepper
1 jar pimento

Dressing:
1 cup Miracle Whip salad dressing
1/2 cup oil
1/2 cup sugar
1/2 tsp dry mustard
1/3 cup vinegar

In a large salad bowl, break cauliflower and broccoli into small pieces. Slice the onion into thin slices, break into rings and add to the salad bowl. Dice the bell pepper and add to bowl. Add the drained and chopped pimento.

In a small bowl whisk together the salad dressing, oil, sugar, dry mustard, and vinegar until well blended. Pour the dressing over the vegetables in the salad bowl. Toss to mix well. Cover, refrigerate and let stand overnight for the vegetables to marinate. Serve chilled.

 

file photo for reference only

EASY CHOCOLATE KISSES-CHERRY PIE

This is an old recipe from Hershey's.

1 baked (9-inch) pie shell
1 pkg (10-oz) Hershey's Mini Milk Chocolate Kisses
1 1/2 cups miniature marshmallows
1/3 cup milk
1/2 pint cold whipping cream
1 can (21-oz)cherry pie filling, chilled
Whipped Cream

Place 1 cup of the mini kisses, the marshmallows and milk in a medium micro-wave safe bowl. Microwave the mixture on high for 1 to 2 minutes or until chocolate is softened and the mixture is melted and smooth when stirred. Cool mixture completely.

In a small mixing bowl, beat the whipping cream until stiff. Fold whipped cream into the cooled chocolate mixture. Spoon the mixture into the prepared crust. Cover and refrigerate four hours or until firm.

Just before serving, garnish the pie with the pie filling, whipped cream, and the extra mini kisses.

AUNT ALLIE'S PEA SOUP

This is another old Southern Indiana recipe.

1 lb dry green split peas
2 qts water
1 meaty ham bone
1 cup chopped onion
1/4 tsp garlic salt
1/4 tsp dried marjoram, crushed
dash of pepper
1 cup finely chopped celery
1 cup diced carrot
1 tsp salt

Put the peas in a large saucepan and add the water. Let set to soak overnight. Next morning, add the ham bone, onion, garlic salt, marjoram, and pepper. Bring to a boil, cover, and simmer for 2 hours stirring occasionally. Remove the bone and cut the meat from the bone. Cut meat into small pieces and return to the pot. Add the carrots, celery, and salt. Cook slowly for 45 minutes, stirring once in awhile.

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STELLA'S BAKED APPLE PUDDING

1/3 cup softened butter

1 egg
1 tsp baking soda
1/4 tsp cinnamon
2 cups grated apples
1 cup sugar
1 cup flour
1/4 tsp salt
1 tsp vanilla
1/2 cup chopped walnuts

Preheat oven to 350 degrees.

In a large bowl combine the butter, egg, and sugar beating until fluffy. Blend in the baking soda, cinnamon, flour, salt, and vanilla. Stir in the apples and walnuts. Pour mixture into an ungreased 8-inch square baking pan. Bake at 350 degrees for 35 minutes. Serve topped with whipped cream or ice cream, if desired.

 

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FROZEN FRUIT SALAD CUBES

This is an old recipe from the 1950s where it was a favorite at Bridge Club parties in Southern Indiana.

1 1-lb. can fruit cocktail
1 3-oz pkg cream cheese
2 tbsp fruit cocktail syrup
1/3 cup all-purpose cream, whipped
1/4 cup sugar
1/8 tsp. salt
6 marshmallows, quartered
1 tablespoon lemon juice

Soften cream cheese and drain fruit cocktail.  Mix cheese, fruit juice and sugar until smooth.  Add marshmallows; fold into fruit cocktail; fold whipped cream into fruit mixture.  Pour into ice cube trays and freeze until firm.  (No stirring needed.) Makes 1 quart.

If you prefer round slices, pack into the fruit cocktail can, cover end with foil and put in freezer until firm.  To serve, open the other end also and with the lid push contents out to slice.

file photo used for reference only - not this exact recipe