BBQ CHICKEN

This is an old recipe from a former grocery store in Southern Indiana. The picture is a stock file photo.

4 chicken breasts skinned
1 cup catsup
1/2 cup water
1/4 cup lemon juice
1/4 cup vinegar
2 tbsp Worcestershire sauce
4 tbsp onion powder

Combine catsup, water, lemon juice, vinegar, Worcestershire sauce, and onion powder in a small saucepan. Bring to a boil over medium heat. Grill chicken, bone side down about 20 minutes. Begin brushing chicken with sauce. Turn chicken and continue brushing. Grill 20 minutes more. Keep brushing chicken and cook until chicken juices run clear and chicken is done.

RICH BROWNIES

 Another of my late mother's recipe clippings.

SCALLOPED CABBAGE HOOSIER-STYLE

This is another old recipe from Southern Indiana.

1 large head of cabbage, quartered
1 tsp salt
1 can cream of mushroom soup
6 slices American cheese
1/2 tsp salt (I omit)
dash of pepper
Breadcrumbs

In a large saucepan cover the cabbage with water. Add the teaspoon of salt, bring mixture to a boil and cook approximately 20 minutes. Drain cabbage and dispose of water. In a greased casserole dish, layer half the cabbage. Spread half the soup over the cabbage and cover with 3 slices of cheese. Repeat the layers. Sprinkle with 1/2 tsp salt, if using, and the pepper. Sprinkle the top with fine breadcrumbs. Place in a 350 degrees oven and bake for 30 minutes.

File photo used for reference only.

NOTE: When I make this, I sprinkle the second layer of cabbage with some Herb de Provance, use Italian-flavored breadcrumbs, and about 5 minutes before the casserole is done, I sprinkle some shredded Cheddar cheese over the top. I like my foods spicy and cheesy.

MIXED VEGETABLE SALAD

Another old recipe from my Southern Indiana roots.

1 can green beans
1 can kidney beans
1 can peas
1 can lima beans
1/2 cup diced onion
2 cups diced celery
1 cup diced green bell pepper
3 tbsp pimento

Drain the green beans, kidney beans, peas, and lima beans; mix lightly together. Add the onion, celery, bell pepper, and pimento; toss to blend and set aside.

1 cup sugar
2 tbsp cornstarch
1/2 tsp salt
dash of freshly ground pepper
1 cup vinegar
1/2 cup water
2 tbsp mustard

In a medium saucepan combine the sugar, cornstarch, salt, and pepper. Stir in the vinegar, water, and mustard. Cook over medium heat until the mixture boils, stirring frequently. Pour dressing over the vegetable mixture until well coated. Store any leftover dressing in the refrigerator in a covered container. It will keep indefinitely.

file photo for reference only

Old Fashion Midwest Cinnamon Raisin Bars

This is an old recipe from the Indiana and Illinois section of the Midwest.

1/4 cup butter
1 cup packed down brown sugar
1 large egg
1/2 cup hot coffee
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1/2 cup dark raisins
1/4 cup chopped pecans or walnuts

Preheat the oven to 350 degrees.

Combine the butter and brown sugar in a mixing bowl until crumbly. This should take a couple of minutes. Add the egg and mix well. Gradually beat the hot coffee into the mixture. Combine the flour, baking powder, cinnamon, baking soda, and salt. Add the flour mixture to the coffee mixture and mix well. Stir in the raisins and the pecans or walnuts.

Pour the batter into a 9 x 13-inch baking pan that has been lightly greased. Bake at 350 degrees for about 20 minutes or until the edges begin to pull away from the pan and a wooden toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack for 5 minutes.

ICING:

1 cup powdered sugar
1/2 tsp vanilla
approximately 4 tsps water

While the bars cool, combine the powdered sugar, vanilla, and enough water to make mixture of spreading consistency. Spread over the warm bars. Cut into 18 bars.

KARO'S PECAN PIE

This is my favorite Pecan Pie recipe.

GRANNY'S PORK CAKE

This recipe is well over 100 years old. It is from Southern Indiana where I grew up.

1 lb pork with fat (ground with no seasonings)
1 cup raisins
1 cup dates
1/2 cup cut-up candied pineapple, rolled in flour
1/2 cup cut-up candied cherries, rolled in flour
2 cup cut-up nuts of any kind
1 cup dark syrup
2 cups sugar
2 cups hot strong coffee
1 tsp cinnamon
1 tsp nutmeg
1 level tbsp baking soda
1 tbsp vanilla
Pinch of salt
Enough flour to make a stiff batter ( about 3 1/2 to 4 cups)

Pour the hot coffee over the pork and stir well. Add the sugar, syrup, raisins, dates, candied pineapple, candied cherries, and the nuts. Sift the flour, baking soda, cinnamon, nutmeg and salt together and gradually add to the pork mixture. Stir in the vanilla.

Pour into a greased and floured tube pan and bake at 325 to 350 degrees for 2 1/2 to 3 hours. Wrap well in foil or cloth to keep moist.

GRANNY'S 7 UP CAKE

This is an old recipe from a lady who worked at the Westinghouse plant in Bloomington, Indiana years ago. She gave this recipe to my late mother-in-law who was her co-worker.

1 regular box lemon cake mix
1 4-serving size box of instant lemon pudding mix
1 bottle (10-oz) 7 UP soda
3/4 cup cooking oil
4 eggs, separated

Preheat the oven to 350 degrees. Grease and flour 3 8-inch round cake pans; set aside.

Combine the cake mix, instant lemon pudding mix, 7 UP, cooking oil, and egg yolks in a medium mixing bowl. Beat the mixture for two minutes.

In a separate bowl, beat the egg whites until stiff and gently fold into the cake mixture.

Pour into the prepared cake pans and bake for 30 to 35 minutes until a wooden toothpick inserted in the center comes out clean. Cool in the pan for a couple of minutes. Remove from the pan and cool completely on wire racks.

FILLING:

1 cup evaporated milk
1 cup granulated sugar
3 egg yolks
1 stick butter
1 tsp vanilla
1 small can crushed pineapple, drained
1 can coconut

In a medium saucepan combine the butter, evaporated milk, granulated sugar, and egg yolks. Cook over medium heat, stirring frequently, for 10 to 12 minutes until thickened. Remove from the heat and add the vanilla, crushed pineapple, and coconut.

Place one cooled cake layer on serving plate and top with the one-third of the filling. Top filling with the second cake layer; top with another one-third of the filling. Add the last cake layer to the top and top it with the last third of the filling.

File Photo

INTERESTING INFORMATION FROM EARLY 1900s

I know most of my regular readers enjoy old bits of information as much as I do.  Today I came across the following information from the early 1900s (1900-1909): Thought you might be interested to know that in 1900 sugar was 4 cents a pound!  

Eggs were selling for 14 cents per dozen and butter was 25 cents a pound.

The Minnesota Valley Canning Company in Le Sueur began packing peas and corn in cans.  (Have you ever wondered how Le Sueur peas got their name?)

Auguste Escoffier of London's Carlton Hotel stated that coffee should only be served at the end of the meal.  In his wisdom he also added that fruit is the only appropriate food to serve after pastries.

Honeydew melons were introduced in the United States.

The United States' first pizzeria opened.  It was in New York City.

James Beard was born in 1904.

Very important timesavers for cooks debuted including the electric toaster and drip coffeemakers!

The first recipe for the now popular Devil's Food Cake appeared in print.

The United States Government enacted the first law to protect America's food supply.  It was known as The Pure Food and Drug Act.

An early, possibly first, toaster.

EASY OLD TIME SMOKED SALMON

This old recipe is from Michigan, our neighbor to the north when I was growing up in Indiana.

1 (2-lb) salmon fillet
2 tbsp brown sugar
2 tsp salt
1/2 tsp fresh ground black pepper
1 1/2 tbsp Liquid Smoke

Spray an 11" x 7" x 2" baking dish with nonstick cooking spray. Place the salmon fillet in the pan, skin side down. Season the salmon with the salt and pepper. Sprinkle the salmon with the brown sugar. Drizzle the liquid smoke over all. Cover with plastic wrap and refrigerate for 4 to 8 hours.

Drain salmon and discard the liquid. Bake at 350 degrees for 35 to 45 minutes or until the salmon flakes easily with a fork. Cool to room temperature. Cover and refrigerate overnight or at least 8 hours.

Per ounce: 110 calories, 2 g carbs, 11 g protein

This is a salmon filet stock photo.

ZUCCHINI LASAGNA

An old recipe from my days as a youngster in Southern Indiana. I have made an adjustment or two to bring it more up to date.

1 lb. lean ground beef
1 1/4 cup tomato sauce
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon garlic powder
dash of fresh ground black pepper
approximately 6 cups fresh zucchini, sliced lengthwise
1 cup large curd cottage cheese
1 cup shredded low-fat mozzarella cheese

In a medium-sized skillet brown the ground beef over medium heat, stirring to break up. Drain well. Return meat to skillet and stir in the tomato sauce, Italian seasoning, salt, garlic powder, and pepper. Arrange half the zucchini slices in the bottom of an 8-inch square baking pan or dish. Spoon on half the ground beef mixture followed by half the cottage cheese. Sprinkle half of the shredded mozzarella cheese over the cottage cheese. Repeat the layers using the remaining ingredients in the same order. Bake in a 325-degree oven for 40 minutes.

file photo

OLD TIMEY OATMEAL COOKIES

This recipe is so old, I don't know where it came from.

3/4 cup lard (or shortening)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
1 tsp vanilla
1 cup sifted all-purpose flour
1 tsp salt
1/2 tsp baking soda
3 cups uncooked oats

Beat the lard (or shortening), brown sugar, granulated sugar, egg, water, and vanilla together until creamy. Sift together the flour, salt, and baking soda. Add the flour mixture to the sugar mixture; blend well. Stir in the oats and drop by teaspoonful onto greased cookie sheets. Bake in a preheated moderate oven (350 degrees) for 12 to 15 minutes. 

Variation: Add 3/4 cup raisins for oatmeal  raisin cookies.

File Photo

PINEAPPLE ORANGE FRUIT SALAD

8 oz cream cheese, softened

1 can (14-oz) sweetened condensed milk
1 small carton frozen whipped topping, thawed
2 cans drained pineapple chunks
2 small cans Mandarin oranges, drained
1/2 cup chopped pecans or walnuts

With an electric mixer beat the cream cheese and sweetened condensed milk together until blended. Fold in the whipped topping. Gently fold in the pineapple chunks, oranges, and nuts. Chill before serving.

 clipart library

CHEESY SOFT PRETZELS

1 1/2 cups all-purpose flour

1/2 cup shredded cheddar cheese

2 tsp baking powder

1 tsp sugar

3/4 tsp salt

2 tbsp cold butter

2/3 cup milk

1 egg, beaten

Coarse salt

In a bowl, combine flour, cheese, baking powder, sugar and salt. Cut in butter until crumbly. Stir in milk just until moistened. Knead on a floured surface for 1 minute. Divide the dough in half. Roll each portion of dough into a 12" x 8" rectangle; cut each into 9, 8" long strips. Fold the strips in half, pinching the edges, and twist into pretzel shapes. 

Place on greased baking sheets. Brush pretzels with the egg and sprinkle with the course salt.

Bake at 400 degrees for 12-15 minutes or until golden brown. Best served immediately.

Yield: 18 pretzels

Recipe and photo from a 1999 TOH magazine.

NORMA'S OLD FASHION CREAM PIE

Norma and my mom were best friends in the high school days. Later Norma's husband was my daughter's school bus driver.

1 cup white sugar

1 cup brown sugar

1 egg, beaten

4 level T. flour

1 1/2 cup milk

Pinch of salt

1 tsp. melted butter

1/4 tsp. nutmeg or cinnamon

Mix together and put in unbaked pie shell. Bake at 350 degrees until firm.

file photo for reference only

FOR A SUMMER DRAUGHT

(From the White House Cookbook, 1894)

The juice of one lemon, a tumblerful of cold water, pounded sugar to taste, half a small teaspoonful of carbonate of soda. Squeeze the juice from the lemon; strain and add it to the water, with sufficient pounded sugar to sweeten the whole nicely. When well mixed, put in the soda, stir well and drink while the mixture is in an effervescing state.

JEAN'S BUTTER CRUNCH TOFFEE

This recipe was often made by one of the ladies in the community where I was raised in Southern Indiana. It is from her first cookbook.

1 cup butter
1 cup sugar
1 tbsp water
1 tbsp corn syrup
1/2 cup chopped pecans
4 squares baking chocolate (melted)
1 1/2 cup very finely chopped nuts

Lightly butter a 9 x 13-inch pan and set it aside.

Melt the butter in a saucepan over low heat. Remove from the heat and add the sugar; stir until well blended. Return to low heat and stir constantly until the mixture reaches a full rolling boil. Add the water and corn syrup mixing well. Cook over low heat, stirring constantly to a soft crack stage. Remove from the heat and immediately stir in the half cup of chopped pecans. Pour into the prepared pan and spread out evenly. Allow to cool in the pan. Remove cooled toffee from the pan to waxed paper and spread the top with the melted chocolate. Sprinkle with the finely chopped nuts. Allow to stand until the chocolate is set. Break into pieces.

I have used this recipe book so many times, the front page has fallen off!