ICE BOX PIE

Do you remember having an ice box? I can remember it vividly. It sat in the corner of our old farmhouse kitchen. I loved going into town with Dad to get the big blocks of ice for the bottom drawer. It was fascinating to watch those big tongs life the ice and put it in the trunk of our car.

3 crumb pie crusts

2 eggs
1 cup sugar
1 1/2 cups pineapple
1/4 tsp salt
1 1/2 small pkg strawberry gelatin
1 regular size can evaporated milk, chilled and whipped

In a heavy saucepan mix together the eggs, pineapple, sugar, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat. Add the gelatin, stirring to dissolve. Allow the mixture to cool then fold in the whipped milk. Pour the mixture evenly into the 3 crumb crusts. Chill until firm before cutting to serve.

File photo for reference only.

LUBY'S CARROT-RAISIN SALAD

We no longer have Luby's Cafeteria's in Texas but fortunately, we do have some of their most popular recipes. This was one of their most iconic salads. I never ate it as I don't like raisins, but I had a co-worker who ate it almost every day.

2 lbs carrots, peeled and trimmed

1 cup raisins

1 can crushed pineapple, drained

1 cup mayonnaise

1/2 cup powdered sugar

Shred carrots using large holes of grater. In a large bowl, combine carrots, raisins, and pineapple.

In a small bowl, mix mayonnaise and powdered sugar until well blended. Pour over the carrot mixture and toss lightly to coat evenly. Cover and refrigerate at least 2 hours before serving.

Yield: 8 servings

This is a file photo.

PLAIN OLD CORNBREAD

1 c sifted all purpose flour

1/4 c sugar

4 tsp. baking powder

3/4 tsp. salt

1 c corn meal

2 eggs

1 c milk

1/4 c shortening

Sift flour with sugar, baking powder and salt. Stir in corn meal. Add eggs, milk and shortening. Beat until smooth. Pour into hot greased pan. Bake at 425 degrees for 20-25 minutes.

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AMISH CHOCOLATE CHIP SHEET CAKE

This recipe is from the late Elizabeth Coblentz who was an excellent Amish cook from my home state of Indiana.

1 3/4 cups sifted flour
2 tbsps cocoa
1 tsp baking soda
1 tsp salt
1 cup shortening
1 cup boiling water
1 tsp vanilla
1 cup sugar
2 eggs, beaten
6-oz chocolate chips
1/2 cup chopped hickory nuts (or pecans)

Preheat oven to 350 degrees. Grease a 9 x 13 x 2-inch baking pan; set aside.

Sift together flour, cocoa, salt and baking soda. In a large bowl, cream together the shortening and sugar. Add the eggs and vanilla to the sugar mixture and beat thoroughly. Add the flour mixture and the water alternately mixing batter and beating smooth after each addition. Spoon into the prepared pan and spread batter evenly. Sprinkle the chocolate chips and the nuts over the top of the batter. Bake at 350 degrees for 45 minutes or until a wooden toothpick inserted in the center comes out clean. There is no need to frost this cake; it is delicious as it is. You can, however, use your favorite frosting if desired. It is also good with a dollop of whipped cream on top.

L. S. AYRES POPULAR BUTTERMILK CAKE WITH LEMON SAUCE

L.S. Ayres was a very popular department store in Indianapolis, Indiana that opened in 1905 until 2006. It had an elegant tearoom that became an important part of society in Indianapolis. One of the favorites was their buttermilk cake with lemon sauce. 

1 cup shortening

3 cups sugar

1 tablespoon grated lemon rind

1 teaspoon salt

1 teaspoon vanilla extract

2 teaspoons lemon juice

6 eggs, separated

2 1/2 cups plus 2 tablespoons all-purpose flour, sifted

1/4 cup plus 2 tablespoons cornstarch

1 cup buttermilk

1/2 teaspoon baking soda

1 cup butter or margarine

1 cup sugar

1/4 cup water

1 egg, beaten

1 tablespoon grated lemon rind

3 tablespoons lemon juice

Cream shortening; gradually add 3 cups sugar, beating at medium speed of an electric mixer. Add 1 tablespoon lemon rind, salt, vanilla, and 2 teaspoons lemon juice; beat at medium speed until well blended. add egg yolks; beat well. Set aside.

Combine flour and cornstarch; set aside. Combine buttermilk and baking soda; add to creamed mixture alternately with flour mixture.

Beat egg whites at high speed of an electric mixer until stiff peaks form. Gently fold into the batter.

Pour batter into a greased and floured 10-inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes. Cool in pan 10 minutes; remove from pan and let cool on a wire rack.

Combine butter and remaining ingredients in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Pour over the warm cake.

Yield: 1 10-inch cake

Indiana Museum Photo

EASY COUNTRY SWISS STEAK

Another recipe from my Southern Indiana childhood.

4 tbsp all-purpose flour
1 tsp salt
1/2 tsp pepper
2 lbs round steak
2 tbsp shortening
1 tall can tomato sauce
1 cup water
1 onion, sliced

Combine the flour, salt, and pepper in a shallow bowl or pie plate. Cut steak into serving pieces and dredge each piece in the flour mixture. Heat the oil in a heavy skillet; add the meat and brown in the hot shortening. Combine the tomato sauce and water; pour over the meat. Top with the sliced onion. Reduce heat and simmer for a couple of hours until tender. Remove the meat and thicken the gravy if necessary. Serve the meat topped with the gravy.

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QUAKER COLESLAW

2 eggs, beaten

1/4 cup cider vinegar

1/4 cup water

1/2 cup sugar

2 tablespoons butter or margarine

1/8 teaspoon salt1/8 teaspoon pepper

1 (8-ounce) carton commercial sour cream

1 medium cabbage, shredded

In top of a double boiler, combine eggs, vinegar, water, sugar, butter, salt and pepper. Bring the water in bottom of double boiler to a boil. Reduce heat to low and cook until mixture thickens. Stir in the sour cream and cook just until heated. Pour hot dressing over shredded cabbage and toss to coat. Let stand to cool. Cover with a cloth and refrigerate overnight.

Yield: 6 servings

This is an old recipe from Indianapolis, Indiana

Note: File photo for reference only

SINFUL SOUR CREAM COFFEE CAKE

1 cup butter, softened

2 cups sugar

2 eggs

1 (8-oz) carton sour cream

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup chopped pecans

1/3 cup sugar

2 tsp ground cinnamon

Preheat oven to 325 degrees.

Grease and flour a 10-inch springform pan, set aside.

Cream butter, gradually adding the 2 cups sugar. Beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the sour cream and vanilla.

Combine the flour, baking powder and salt. Fold flour mixture into the creamed mixture.

Pour half the batter into the prepared pan (batter will be thin).

Combine the pecans, 1/3 cup sugar, and cinnamon in a small bowl. Sprinkle 3/4 of pecan mixture over the batter in the pan. Top with the remaining batter then sprinkle the remaining pecan mixture over the top.

Bake cake at 325 degrees for 1hour and 10 minutes. Cake is done when a wooden pick inserted near the center comes out clean.

Remove from oven to a wire rack. Cool on rack 10 minutes before removing the pan sides and allowing cake to cool completely.

This is an old recipe from Americus, Georgia.

clipart for reference only - not this recipe

CHINESE CHICKEN SALAD

5 cups shredded chicken

2 cups cooked ham strips

1 cucumber, peeled, seeded, julienned

1/3 cup chopped unsalted peanuts

2 green onions, sliced thin

1 small head iceberg lettuce, shredded

See dressing recipe below.

Combine chicken, ham, cucumber, peanuts, and green onions in a large bowl. Pour dressing over chicken mixture and toss gently to coat. To serve, arrange shredded lettuce on 8 individual lettuce lined plates. Divide the chicken mixture evenly onto the lettuce-lined plates.

Dressing:

1/4 cup peanut butter

3 tbsp cider vinegar

3 tbsp soy sauce

1 tbsp dry mustard

1 tsp sesame seeds, toasted

3 garlic cloves, minced

1/2 tsp salt

1/4 tsp pepper

1/4 tsp crushed red pepper

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BREAD AND BUTTER PICKLES WITH BELL PEPPERS

As a child in Southern Indiana, we had big gardens and grew lots of cucumbers, peppers, and other vegetables. We canned them and ate them all through the winter. This is one of our canning recipes.

4 qts sliced cucumbers
6 medium onions, diced
3 garlic cloves
1 green bell pepper, diced
1 red bell pepper, diced
3 cups white vinegar
5 cups sugar
1 1/2 tsp turmeric
2 tsp mustard seed
1 1/2 tsp celery seed

Put the cucumbers, onions, garlic, and bell peppers in a large pan or bowl and cover with ice. Let stand for three hours. Drain all the water from the vegetables and pack the vegetables into hot, sterilized quart or pint jars, leaving room for the liquid.

In a large saucepan, combine the vinegar, sugar, turmeric, mustard seed, and celery seed. Bring the mixture to a boil. Pour the mixture over the vegetables leaving some air space at the top of each jar. Seal with hot sterile lids.

Before storing check to be sure jars have sealed. Top should have a slight indention and as the jars cool that should have made popping sounds. Any jars that haven't sealed should be refrigerated and used first.

File photo used for reference.

ONION-MUSHROOM CHUCK ROAST

This is a recipe from my childhood in Southern Indiana during the 1950s.

3 lb chuck roast
salt and pepper to taste
1 pkg dry onion soup mix
1/2 lb fresh mushrooms, sliced

Sprinkle the chuck roast with salt and pepper to suit your taste. Rub the dry onion soup mix onto the top of the roast and top with the sliced mushrooms. Wrap the roast in foil, seal, and put into a 350-degree oven. Bake for 2 hours.

Photo from TOH.

PLAIN AND SIMPLE OLD FASHION VEGGIE DIP

I've had this recipe so long I can't remember where it came from!

1 cup mayonnaise
1 cup sour cream
1 tbsp dried parsley flakes
1 tsp dried minced onion
1 tsp garlic salt
1 tsp dillweed

In a small bowl blend the mayonnaise with the sour cream. Add the parsley flakes, minced onion, garlic salt, and dillweed. Stir to blend well. Chill for about an hour or more before serving. Serve with assorted fresh vegetables. Also good with party crackers or chips.

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BAKED OLIVE CHEESE BALLS

This is another old recipe from my childhood.

1 cup cheddar cheese
2 tbsp butter
1/2 cup all-purpose flour
dash of black pepper
25 medium pitted olives, well drained

Preheat oven to 400 degrees.

Drain the olives then lay out on paper towels to further dry.

In a mixing bowl cream together the cheddar cheese and the butter. When creamy, add the flour and black pepper; stir to blend well. Wrap a teaspoon of the cheese dough around each of the olives. Place on a baking sheet and bake in the hot oven for 15 minutes.

Note: File Photo

GOLDEN HONEY SAUCE

This is another recipe from my childhood. It is good over ice cream, apple (or other fruit) dumplings, etc.

3/4 cup honey
2 tbsp cornstarch
dash of salt
3/4 cup water
1 tbsp butter
1/2 tsp vanilla
1/2 tsp ground cinnamon, optional

In a small saucepan combine the honey, cornstarch, and salt. Stir in the water and cook, stirring constantly, until thickened and bubbly. Cook for 1 minute. Remove from the heat and add the butter, vanilla, and ground cinnamon, if using.

Yield: 1 1/2 cups.

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HOOSIER-STYLE MARDI GRAS PARTY CAKE

This recipe is from an old childhood friend.

2/3 cup butterscotch chips
1/4 cup water
2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 1/4 cups sugar
1/2 cup butter
3 eggs, unbeaten
1 cup buttermilk

Preheat oven to 375 degrees. Grease well and flour two round cake pans.

In a small saucepan melt the butterscotch chips in the water. Cool.

Sift the flour with the salt, baking soda, and baking powder; set aside.

Add the sugar gradually to the butter in large mixing bowl, creaming well. Add the eggs and beat well. Blend in the melted butterscotch chips. Add the dry ingredients alternately with the buttermilk, mixing well. Pour into the prepared pans, dividing evenly between the two pans. Lightly tap on countertop to remove any air pockets. Place in the oven and bake at 375 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for a few minutes then remove to racks to cool.

BUTTERSCOTCH FILLING:
1/2 cup sugar
1 tbsp cornstarch
1/2 cup evaporated milk
1/3 cup water
1/3 cup butterscotch chips
1 beaten egg yolk (reserve white for frosting)
2 tbsp butter
1 cup coconut
1 cup chopped pecans

Combine the sugar and cornstarch in a saucepan. Stir in the evaporated milk, water, butterscotch chips, and egg yolk until blended. Cook over medium heat until thick, stirring continually. Remove from the heat and add the butter, coconut and pecans.
Place one of the cake layers on the cake plate. Spread the filling to 1/2" of the edge of the layer. Set the second cake layer over the filling. Frost the top and sides of the cake with the following:

SEAFOAM FROSTING:
2 cups brown sugar
1 cup water
2 egg whites
1 tsp vanilla

Boil the brown sugar and water until it makes a soft ball when you place a drop in cold water. Beat the egg whites until stiff; stir in the vanilla. Slowly pour the brown sugar mixture into the stiffly beaten egg whites, beating until stiff enough to spread. Frost the top and sides of the cake.

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GREAT DEPRESSION CAKE

 

BUFFET CARROT CASSEROLE

12 carrots, cleaned and sliced diagonally

1/4 cup all-purpose flour
1/4 cup butter
1/4 tsp tsp dry mustard
1/8 tsp celery salt
1/8 tsp black pepper
1/2 lb sliced American cheese
3 cups breadcrumbs
1 medium onion, chopped
1 tsp salt
2 cups milk

In a large saucepan or large deep skillet, melt the butter, add the onion and cook until transparent. Stir in the flour, salt, and mustard. Slowly stir in the milk while stirring constantly. Cook until smooth. Add the celery salt and pepper. Stir in the sliced carrots. Grease a baking dish and make alternate layers of the carrots and the cheese. Sprinkle the breadcrumbs over the top of the casserole. Bake in a 350-degree oven until the crumbs are browned, about 25 minutes.

                      Note: File Photo

GRANNY'S YANKEE POT ROAST

This is a recipe I found in my late grandmother's kitchen many years ago.

4 to 5 lb beef chuck roast
1 tbsp shortening
2 cups sliced onions
2 cups sliced carrots
1 cup sliced celery
2 tsp salt
1/2 tsp thyme
1/4 tsp pepper
1 1/2 cups tomato juice
4 medium potatoes, quartered
1 tbsp flour

Brown meat well on both sides in the hot shortening in frypan over moderate heat. Add onion, carrot, celery, salt, thyme, pepper and 1 cup tomato juice. Cover, cook slowly until meat is fork tender, probably two to two and a half hours. Add the potatoes 30 minutes before the end of cooking time. Arrange the meat and potatoes on a serving platter; keep hot. Blend together the remaining tomato juice and the flour; add to the vegetable mixture still in the pan. Cook, stirring constantly, until thickened. Serve with or over the meat.

Yield: 6 to 8 servings.

This is a file photo that reminds me of Granny's stove when I was young. I love the biscuits she baked in her old cast iron stove.

REFRIGERATOR MIXED VEGETABLE SALAD

This is another of the old recipes from my Southern Indiana childhood (many years ago!!)

1 can green beans, drained
1 can kidney beans, drained
1 can sweet peas, drained
1 can green lima beans, drained
1/2 cup diced onion
2 cups diced celery
1 cup diced green bell pepper
3 tbsp chopped pimento
1 cup sugar
2 tbsp cornstarch
1/2 tsp salt
dash of pepper
1 cup white or cider vinegar
1/2 cup water
2 tbsp mustard

In a mixing bowl combine the green beans, kidney beans, peas, lima beans, onion, celery, bell pepper and pimento; set aside.

In a saucepan, combine the sugar, cornstarch, salt, pepper, vinegar, water, and mustard. Bring the mixture to a boil over medium heat. Pour over the vegetables in the mixing bowl. Toss to coat all the vegetables well. Cover and refrigerate. Let sit at least an hour or two before serving.

Note: This recipe keeps well in the refrigerator. It is a good recipe to keep on hand for times when you need something quick.

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OKLAHOMA BANANA-COCONUT-NUT CAKE

This is an old recipe from a church in Cushing, Oklahoma.

2 1/2 cups sugar
1 tsp soda
3/4 tsp salt
1 1/2 cups mashed ripe bananas
1/2 cup buttermilk
3 cups flour
1 tsp vanilla
1 1/2 cup vegetable oil
3 eggs
1 cup chopped nuts
1 cup flaked coconut

Mix the sugar, soda, salt, mashed bananas, buttermilk, flour, vanilla, vegetable oil, and eggs together well. Add the nuts and the coconut. Bake for 1 hour and 10 minutes at 350 degrees in a greased and floured tube pan.

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PECAN COTTAGE CHEESE SALAD

This recipe is from a lady who was a friend of my mother's many years ago.

1 cup chopped celery
1 cup chopped green bell pepper
1/2 tsp salt
1 cup chopped pecans
2 cups crushed pineapple, drained--reserve 1/4 cup juice
1/4 cup hot pineapple juice
2 cups cottage cheese
1 tbsp unflavored gelatin
1/4 cup water
1/4 cup mayonnaise
1/2 cup powdered sugar
1/2 cup whipped cream

Combine the celery, bell pepper, salt, and pecans together; set aside. Soften the unflavored gelatin in the 1/4 cup of water for 5 minutes; add the hot pineapple juice and stir until gelatin is dissolved. Stir in the pineapple and allow to cool. Mix the cottage cheese, mayonnaise and powdered sugar together in a large bowl; fold in the whipped cream. Add the celery mixture, mixing in well. Stir in the gelatin mixture and chill until firm.

REUBEN CHIP CASSEROLE

This is another recipe found in one of the old recipe books from my late mother's estate.

6 cups potato chips, crushed
2/3 cup hot water
2 eggs, beaten
2 tbsp Russian salad dressing
1 tsp caraway seeds
8 oz sliced corned beef
1 can sauerkraut, drained
1/2 lb grated Swiss cheese

In a mixing bowl combine the potato chips with the hot water, eggs, Russian dressing and caraway seeds. Spread 1/3 of this mixture in a greased 9 x 13-inch baking pan. Top mixture with half the sauerkraut then half the corned beef followed by half the Swiss cheese. Repeat the layers, ending with the last third of the potato chip mixture. Bake uncovered at 350 degrees for 25 to 30 minutes.

File Photo

THELMA'S GREEN BEAN CASSEROLE

This is another old recipe from my roots in Southern Indiana. This was from one of my late mother-in-law's co-workers around sixty years ago.

2 cans French-style green beans, drained
3 tbsp melted butter
2 tbsp all-purpose flour
1 tsp salt
1/4 tsp pepper
1 tsp sugar
1/2 tsp grated onion
1 cup sour cream
1/2 lb grated cheddar cheese
1/2 cup corn flake crumbs
1 tbsp melted butter

In a medium saucepan, over low heat cook the flour with the 3 tablespoons of butter, stirring constantly until smooth and butter is thickened. Remove pan from the heat and stir in the salt, pepper, sugar, onion, and sour cream. Fold in the green beans. Pour the mixture into a greased long, flat, glass baking pan. Cover casserole with the cheese.

Combine the corn flake crumbs and the 1 tablespoon of melted butter and put over the top of the cheese.

Bake at 350 degrees for 30 minutes.

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NO EGG BANANA SPLIT CAKE

This is an old recipe from my hometown of Bedford, Indiana.

2 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup chocolate syrup
2 cups powdered sugar
1/2 cup butter (not melted)
3 bananas
1 pint strawberries
1 cup crushed pineapple, drained & reserved
1 carton (9-oz) frozen whipped topping, thawed
1/2 cup chopped pecans
Marashino cherries for garnish

In a small mixing bowl, mix together the graham cracker crumbs and the melted butter until well mixed. Spread the mixture onto the bottom of a 9 x 2 x 13-inch pan or casserole dish. Drizzle the chocolate syrup over the crust. Combine the powdered sugar and the (not melted) butter together and beat until fluffy. Pour this sugar mixture over the chocolate syrup. Slice the bananas into the reserved pineapple juice, drain and add along with the strawberries over the sugar mixture. Top evenly with the pineapple. Spread the whipped topping overall. Sprinkle the chopped pecans over the whipped topping and add cherries, as desired, for garnish.

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FRESH STRAWBERRY FROSTING

This is an old recipe from Huntsville, Alabama.

2 tbsp solid shortening

1 tbsp butter
1/4 tsp salt
4 cups confectioners' sugar
1/3 cup crushed strawberries
1 tsp lemon juice

Blend the shortening, butter, and salt together in a medium mixing bowl. Beat in one cup of the confectioners' sugar. Stir the lemon juice into the crushed strawberries. Add the strawberries and lemon mixture alternately with the remaining confectioners' sugar to the original mixture, stirring to blend well.

Yield: Enough to frost your favorite two-layer cake.

File photo from Annie's Baking Addiction, I believe.

PARKVIEW BRAN ROLLS

1 cup boiling water

1 cup shortening
1 cup 100% All Bran cereal
3/4 cup sugar
1 1/2 tsp salt
2 cakes of yeast OR 3 dry yeast
1 cup lukewarm water
2 beaten eggs
6 cups all-purpose flour

In a large bowl, pour the boiling water over the shortening, cereal, sugar, and salt; cool.

Mix the yeast into the 1 cup of lukewarm water; add to the cooled mixture. Add the eggs, mix in. Add the flour, 3 cups at a time; mix well. Cover dish and let rise. Store the dough in the refrigerator overnight. Remove from the refrigerator and allow to re-rise for two to three hours. Pinch off dough into greased muffin cups. Bake at 400 degrees for about 10 minutes or until golden brown.

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