BROWN SUGAR POUND CAKE FROM ALABAMA

This old recipe is from a church in Montgomery, Alabama during the 1950s.

3 sticks butter
1 box brown sugar (1 lb)
1 cup granulated sugar
5 eggs
3 cups all-purpose flour
1 tsp baking powder
1 cup milk
1 tsp vanilla
1 cup chopped nuts

Cream butter with the brown sugar and the granulated sugar. Add the eggs, one at a time mixing after each addition. Sift the flour and baking powder and add alternately to the sugar mixture with the milk. Add the vanilla and stir in the chopped nuts. Bake at 325 degrees for one hour and 15 minutes.

Note: The recipe doesn't specify the pan for baking. My opinion is a lightly greased tube pan works best.

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OLD HOOSIER SPONGE CANDY

1 cup sugar

1 cup dark corn syrup
1 tbsp white vinegar
1 tbsp soda (that's baking soda)

Combine sugar, syrup, and vinegar in a saucepan. Cook, stirring constantly. Cover pan for one minute until crystals wash down from sides. Cook until candy thermometer reads 300 degrees. Remove from heat and stir in the soda. Put in a 9 x 9 x 2-inch greased pan. Cool. Break into pieces and store with foil between pieces.

file photo from bing images

BAKED MACARONI AND CHEESE

1/2 lb macaroni

1 tbsp butter
1 egg, beaten
1 tsp salt
1 tsp dry mustard
1 tbsp hot water
3 cups grated sharp cheese
1 cup milk
1/2 cup seasoned croutons, crushed

Preheat oven to 350 degrees.
Butter a 2-quart casserole dish; set aside.

Add macaroni to boiling water according to the package directions. Boil until just tender; drain well.

Stir the butter and egg until into the hot macaroni. Mix the mustard and salt with the hot water; add to the macaroni.

Save out 1/2 cup of cheese to sprinkle on top of casserole. Stir the remaining cheese into the macaroni mixture; pour into the prepared casserole dish. Add the milk  and sprinkle with the reserved cheese and crushed croutons.

Bake casserole at 350 degrees 45 minutes or until bubbly, set, and the top is crusty.

Yield: 8 servings

clipart photo for reference only 

LINDA'S CRANBERRY BREAD

Another old Hoosier recipe.

2 cups sifted all-purpose flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup butter
1 egg, beaten
1 tsp grated orange peel
3/4 cup orange juice
1 1/2 cup light raisins
1 1/2 cup cranberries, chopped

Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan and set aside.

Into a large mixing bowl sift the flour, sugar, baking powder, salt, and baking soda. Cut in the butter until the mixture is crumbly. Add the egg, orange peel and orange juice to the flour mixture, stirring just until the mixture is moist. Gently fold in the raisins and cranberries.

Spoon the batter into the prepared loaf pan and bake at 350 degrees for 1 hour and 10 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and let sit for a minute or two then remove from pan and cool on a wire rack.

file photo for reference only

CHIFFON PANCAKES

This is another old recipe from my days growing up in Indiana.

1 1/2 cups milk
1 egg
1 1/2 cups flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/4 cup cooking oil

Heat the milk to lukewarm. Beat the egg with a rotary mixer until soft peaks form. Stir in the warm milk. Sift the dry ingredients together; fold into the egg mixture adding in three additions. Fold oil slightly into the mixture. Drop from the tip of the spoon onto hot, lightly greased griddle. When pancakes puff to a half-inch thickness and bubbles begin to break the surface, turn and cook on the other side. Serve with butter and warm syrup.

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YUMMY REFRIGERATED ECLAIR DESSERT

This is a yummy dessert we often enjoyed back in my young days in Southern Indiana.

1 regular box of graham crackers
1 small carton of frozen whipped topping, thawed
2 small pkgs vanilla instant pudding mix
3 1/2 cups milk

Make the vanilla pudding according to the package directions using 3 1/2 cups of milk for the two packages. Refrigerate until set. Add the whipped topping, blending in well and refrigerate again. Butter a 9 x 13-inch pan and cover the bottom with graham crackers (do not crush the graham crackers). Pour half of the pudding mixture over the crackers. Add another layer of graham crackers over the pudding. Spread the remaining pudding over the graham crackers. Cover this pudding layer with another layer of graham crackers. Refrigerate to set while you make the following chocolate icing.

Chocolate Icing:
2 squares baking German chocolate
2 tsp corn syrup
1 tsp vanilla extract
3 tbsp milk
3 tbsp butter or margarine
1 1/2 cups powdered sugar

Melt the chocolate in the top of a double boiler over hot water. (In today's kitchens the microwave is great for melting chocolate.) When chocolate is melted, stir in the corn syrup, vanilla extract, milk, and butter until well mixed and butter is melted. Add the powdered sugar and mix until smooth. Pour and spread evenly over the graham cracker top of the dessert. Refrigerate 24 hours before cutting to serve.

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VERGIE'S MOM'S FRIED CHICKEN

This is another old "church" recipe from the old "Dinner on the Grounds" days.

1 fryer (about 2 1/2 to 3 lbs), cut up
2 eggs, beaten
1/3 cup all-purpose flour
1/3 cup fine bread crumbs
1 tsp salt
1/4 tsp pepper
1/4 tsp dried sage
buttery shortening for frying

Combine the flour, bread crumbs, salt and pepper in a paper or plastic bag. Dip the chicken pieces into the beaten eggs and then place in the bag of flour mixture. Shake to coat well (only do a couple of pieces at a time). Heat the shortening in a big, heavy skillet (cast iron is best) until a drop of water sizzles in the hot oil. Place the chicken pieces in the hot oil and sprinkle with the sage. Brown on both sides (about 15 to 20 minutes). Reduce the heat and cover tightly. Cook until tender; about 30 minutes. Remove lid the last 10 minutes to allow chicken to crisp up.

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SPECIAL OCCASIONS PRIME RIB ROAST

1 (approx. 5-lb) prime rib roast

1 tbsp coarsely-ground black pepper
1 cup Italian salad dressing
1 1/2 cups mayonnaise, divided
1/4 cup prepared horseradish
1/4 cup honey-mustard dressing
1/2 tsp dried thyme

Place the roast in a large glass baking dish and sprinkle with pepper.  Pour Italian dressing over meat, cover and marinate in the refrigerator for at least an hour.

Preheat oven to 325 degrees.

Remove meat from the marinade and discard marinade.  Place the meat, fat side up, in a roasting pan.  Bake at least 2 hours or until a meat thermometer reads 130 degrees.  That will indicate the meat is medium-rare.  Adjust baking times for other doneness according.  Remove from the oven, cover with the lid to the roaster or a loose foil tent and let stand for 20 minutes before carving.

While meat is resting, combine the 1 cup of mayonnaise and horseradish in a small serving bowl.  Combine the remaining mayonnaise, honey-mustard dressing, and thyme in another small serving bowl.

To serve, carve the roast and serve with the two sauce choices.
Yield: 12 to 14 servings

Kraft Foods Photo

LOUISIANA CHICKEN GUMBO

1 small 3-lb fowl

4 tablespoons fat, butter or bacon fat

1 (1-lb) thick slice ham, diced

1 medium onion, sliced

1 1/2 teaspoon salt

1 quart hot water

2 cups sliced okra

1 sprig thyme

2 dozen oysters

1/16 teaspoon cayenne

1 tablespoon file' or 3 tablespoons sassafras leaves

Clean chicken and cut into pieces. Sauté chicken in fat in heavy frying pan until browned, turning frequently. Add ham and onion, and saute about 10 minutes. Add salt and water; bring to a boil, and simmer about 1 1/2 hours, or until chicken is tender. Add okra and thyme, and simmer 1/2 hour longer. or until okra is tender. Remove chicken from the bone and return to stock. Add oysters and cayenne, and cook until edges of oysters curl. Add additional seasoning if needed. Just before serving stir in file' or sassafras leaves. Serve at once in hot tureen with boiled rice, or serve in hot soup bowls. Makes 6 to 8 servings.

file photo for reference only

This is an old Gone With the Wind era recipe.

MARINATED CHUCK ROAST

 This is from an old Dr Pepper grocery store flyer. The flyer only has the old glass bottles so that says something about the age.

SOUTHERN CORN STICKS

1 cup yellow corn meal

1 cup flour

1 tablespoon baking powder

2 teaspoons sugar

1 1/2 teaspoon salt

1 cup milk

1/4 cup melted butter or margarine

1 egg, lightly beaten

2 cups drained corn

Combine cornmeal, flour, baking powder, sugar and salt in bowl; mix well. Add milk, butter and egg; stir until just mixed. Fold in the corn. Spoon into greased corn stick pans. Bake at 425 degrees for 20 minutes or until brown. Cool in pans for 5 minutes before serving.

Yield: 18 servings

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HOOSIER OVEN BARBECUED RIBS

Another old recipe from my childhood in Southern Indiana.

4 lbs spareribs
1 cup water
1 cup catsup
1/2 tsp salt*
1/3 cup vinegar
1/3 cup brown sugar
1 medium onion, sliced
3 tbsp Worcestershire sauce
1 tsp mustard
1 tsp paprika

Place ribs in a large pot and cover with salted water. Bring to a boil, reduce heat to simmer and cook until almost tender. Drain the ribs and place them in a shallow baking pan.

In a saucepan combine the water, catsup, salt, vinegar, brown sugar, Worcestershire sauce, mustard, and paprika. Bring the mixture to a boil over medium-high heat. Cook for about 5 minutes. Add the sliced onion. Spoon the mixture over the ribs and bake uncovered for about 45 minutes at 30 degrees. Baste often while baking.

clipart panda

HONEY RAISINS BARS

Another old Southern Indiana Recipe from the days of my youth--too many years ago!

3/4 cup honey
3/4 cup sugar
3/4 cup butter
1 egg
2 cups sifted all-purpose flour
1 tsp salt
1 tsp cinnamon
1/2 tsp soda
2 cups uncooked oats
1 cup seedless raisins

Preheat oven to 375 degrees. Grease cookie sheets.

Cream the honey, sugar, butter and egg together. Sift the flour, salt, cinnamon, and flour together; stir into the creamed mixture. Add the oats and raisins, stir in. Drop by rounded teaspoonfuls onto the greased cookie sheets. Bake on the upper shelf of the oven for 12 to 14 minutes at 375 degrees. Cookies should be lightly browned. Cool on wire racks.

Makes 4 dozen cookies.

File photo for reference only.

DEPRESSION PIE

This is an old recipe from my husband's late Aunt Elsa.

1 1/2 cups apples, peeled and sliced
4 cups green tomatoes, sliced
1 1/2 cup raisins
1 1/2 cup pecans
2 heaping tsp all-purpose flour
1/2 cup brown sugar
3/4 cup white sugar
1/2 cup water
2 tbsp lemon juice or vinegar
dash salt
cinnamon to taste
nutmeg to taste
double crust pie pastry

Preheat oven to 425 degrees.

Mix the apples, green tomatoes, raisins, and pecans together in a large saucepan. Add the flour, sugars, water, lemon juice or vinegar, salt, cinnamon, and nutmeg. Cook over low to medium heat bringing to a boil. Line a 9-inch pie plate with a sheet of pastry. Pour the cooked mixture into the pastry lined pan. Top with another sheet of pastry, sealing edges together. Poke holes to ventilate. Bake at 425 degrees for 35 minutes or until lightly browned.

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CREAM APPLES

This is an old German recipe.

1/2 cup granulated sugar
1/2 cup water
6 large apples, pared and cored
2/3 cup heavy cream
1 egg
1/3 cup granulated sugar
1/4 cup finely ground almonds

In a large, covered skillet, combine the 1/2 cup of granulated sugar with the water. Arrange the apples in the liquid and simmer uncovered for about 10 minutes or until apples are just tender. Remove the apples from the liquid and refrigerate them. Just before serving: Heat the heavy cream to lukewarm. Beat the egg until thick then gradually beat in the 1/3 cup of sugar and the lukewarm cream. Add the ground almonds. Pour over the apples.

Yields six servings.

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BRAZILIAN BIFE de OURO (GOLDEN STEAK)

This recipe is from 1940s-1950s Brazil.

1 1/2 lb thin round steaks (4 serving pieces)
1/4 tsp salt
1/8 tsp pepper
2 tbsp butter
1 tsp Worcestershire Sauce
1 tsp lemon juice

Pound the steaks with the side of a sturdy dish or have the meatman pound them for you. Sprinkle with salt and pepper. In a large, heavy skillet heat the butter and Worcestershire Sauce together until hot. Add the steaks and brown quickly on each side (approximately 1 to 2 minutes per side) or until done to suit your taste.

Variation: BIFE MILAMESA (Breaded Steak)

Using the recipe above, omit the Worcestershire sauce and lemon juice. Coat the seasoned meat with 1/4 cup fine dry breadcrumbs. Brown in hot butter as above.

file photo for reference

EASY CHERRY SQUARES

This recipe is from 1960s Iowa.

1 1/2 cups granulated sugar
1 cup butter
4 eggs
2 cups all-purpose flour
1 tbsp lemon juice
1 can cherry pie filling (or your choice)

Preheat oven to 350 degrees. Generously grease a 16 x 20-inch jelly roll pan and set aside.

In a large mixer bowl, gradually add the sugar to the butter creaming at medium speed until light and fluffy. Add the eggs, one at a time, beating well at low speed after each addition. Add the flour and lemon juice and mix until well combined. Pour the mixture evenly onto the prepared jelly roll pan. Mark off 15 servings by making three across and five down. Place a heaping tablespoon of the pie filling in the center of each of the 15 sections. Bake at 350 degrees for 25 to 30 minutes until lightly browned. Remove from the oven and sprinkle powdered sugar over all.

HOOSIER CREAMY DILL POTATO SALAD

4 cups diced cooked potatoes

1/4 cup chopped green onions
4 hard-boiled eggs, diced
3/4 cup sour cream
1/2 cup mayonnaise
2 tbsp white vinegar
1 tsp salt
1 tsp prepared mustard
1 tsp chopped fresh dill weed

In a large mixing bowl gently combine the potatoes, green onions, and eggs. In a small bowl blend the sour cream, mayonnaise, vinegar, mustard, salt, and dill. Pour the sour cream mixture over the potato mixture and toss to blend. Cover and refrigerate at least 4 hours.

clipart library

TOP PERSIMMON PUDDING

2 to 2 1/2 cups persimmon pulp

1 cup granulated sugar

1 cup brown sugar

3 eggs

1/2 cup melted butter

2 cups flour

1 tsp baking soda

1 tsp baking powder

1/3 tsp nutmeg

1 tsp cinnamon 

3 cups sweet milk

Mix sugar, egg yolks and butter into the persimmon pulp. Sift the dry ingredients together and add alternately with the milk to the persimmon mixture. Add egg whites that have been beaten stiff just before putting in the oven. Bake at 350 degree oven for 1 hour.

This recipe won the persimmon pudding contest at the 1955 Persimmon Festival in Mitchell, Indiana.

Guidepost photo

STOVETOP MUSHROOM MEATBALLS

This is an old recipe I got from my late mother-in-law. She got it from a co-worker at a factory in Bloomington, Indiana approximately fifty or sixty years ago.

Mix 1 can of cream of mushroom soup with 1/2 soup can of water until well blended.

Combine the following ingredients:
1/4 cup of the soup mixture
1 lb ground beef
1/4 cup bread or cracker crumbs
2 tbsp minced onion
1 tbsp minced parsley
1 beaten egg

Mix the above ingredients well and shape into meatballs about 1 1/2-inch diameter each. Brown in a skillet in 2 tablespoons of shortening. Pour off the excess drippings. Add the remaining soup mixture to the skillet, cover, and cook over a low heat for about 20-25 minutes. Baste occasionally during cooking.

File photo for reference only.

OATMEAL BREAD

This recipe is from my hometown newspaper in Indiana. This page was dated Wednesday, April 8,1987. It was in the good food/good health section.

1 pkg active dry yeast
1/4 cup lukewarm water (95-105 degrees)
3/4 cup skim milk
2 tbsp dark molasses
3/4 cup uncooked quick oats or regular oats
3/4 tsp salt
2 tbsp butter or margarine, softened
About 2 1/3 cups whole-wheat flour

In a small bowl, soften yeast in water for 5 to 10 minutes. Stir to dissolve. Meanwhile, scald milk by placing in a small saucepan and heating to just below boiling when tiny bubbles form around the edge of the pan.

In a large bowl, mix together molasses, oats, salt and margarine. Pour hot milk on top and stir to melt margarine. Cool to lukewarm.

Add yeast and enough flour to make a stiff batter; beat well. Add enough extra flour to make a soft dough, and turn out onto lightly floured board. Knead dough, working in extra flour only as needed to keep dough from sticking to board. Knead until smooth, light and elastic, with little air bubbles under the surface (about 5 to 8 minutes).

Place in warm greased bowl, turning dough over once to bring greased side up. Cover with plastic wrap or damp cloth. Place in warm place (80-85 degrees) away from drafts.

When the dough is doubled in volume (1 1/2-2 hours), punch down, form into ball and let rise again until almost doubled in volume (30-45 minutes). Shape into loaf and place in lightly oiled 9" x 5" loaf pan. Grease top lightly. Let rise again until almost doubled in volume (50-60 minutes) or until dough does not spring back when touched.

Bake at 375 degrees until loaf is lightly browned. Tip loaf out of pan and thump bottom with fingers to test for doneness (a hollow sound). If not done, return to oven for a few more minutes. Cool on wire rack before wrapping up.

Yield: 1 loaf of 18 slices
Per slice 2 g fat and 87 calories

This is another recipe from the American Institute for Cancer Research in Washington, DC.

BROCCOLI AND ONION CASSEROLE

3 tablespoons flour

1 1/2 cups skim milk
1/2 cup evaporated skim milk
1 large bunch broccoli, cut into bite-size pieces
16 small white onions
1 1/2 cups part-skim mozzarella cheese, grated
Freshly ground black pepper

Stir flour into 1/2 cup of the skim milk, blend until smooth. Add remaining milk and evaporated milk. Arrange layers of broccoli, onion, and cheese in a lightly oiled casserole, ending with layer of cheese on top. Season with salt and pepper to taste. Pour milk sauce over all. Bake at 350 degrees for 1 hour.

Yield: 4 servings, about 1 1/4 cup each; about 265 calories

This recipe is from "An Ounce of Prevention" cookbook series produced by the American Institute for Cancer Research.

There are 4 volumes. This recipe is from volume 4. I am not sure which number volume is pictured.

SKY HIGH BISCUITS

Here is another recipe from my 1984 treasure trove (cleaning out the garage!).

2 cups all-purpose flour

1 cup whole wheat flour

4 1/2 tsp baking powder

2 tbsp sugar

1/2 tsp salt

3/4 tsp cream of tartar

3/4 cup butter or margarine

1 egg, beaten

1 cup milk

In a bowl combine the flours, baking powder, sugar, salt and cream of tartar. 

Cut in butter until mixture resembles coarse cornmeal.

Add egg and milk, stirring quickly and briefly. Knead lightly on floured board.

Roll or pat gently to 1-inch thickness. Cut into 1- to 2-inch biscuits. Place in a greased 10-inch iron skillet or on a 9-inch square pan. For crusty biscuits, separate on a cookie sheet.

Bake at 450 degrees for 12 to 15 minutes.

Yield: Approximately 20 biscuits.

I believe this recipe card was from Great American Recipes.

THREE SPAM RECIPES FROM HAWAII

I got these recipes years ago, Wednesday, March 21, 1984 to be exact, from the Indianapolis Star newspaper. The article was about the popularity of SPAM as a food in Hawaii. It was a Chronicle Publishing Co. article.

SPAM AND PINEAPPLE PUPUS
1/2 cup brown sugar
2 tablespoons mustard
1 can (12 ounces) SPAM, cut in 1-inch cubes
1 can (15 ounces) pineapple chunks, drained

Combine brown sugar and mustard. Mix in cubes of SPAM and toss to coat evenly. String alternately with pineapple cubes on 6-inch bamboo skewers. Arrange the kebabs on a broiler pan so that they are not touching one another. Spoon any extra sauce over them. Broil 4-inches from heat source for 5 minutes on each side, turning once.  Stick the kekabs in a fresh pineapple and use as a center-piece for the buffet table at your next cocktail party. "Pupus" in Hawaiian means hors d'oeuvers.

WIKI WIKI CORNED BEEF STEW
(Makes 4 To 6 Servings)
2 stalks celery, chopped
1 medium potato, cut in 1-inch chunks
1 medium carrot,, cut in 1/2-inch chunks
1/4 cup minced onion
1 bay leaf
2 cups boiling water
2 cans (8 ounces each) tomato sauce
1 can (12 ounces) corned beef, cut in 1 1/2-inch chunks
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper

Add the celery, potato, carrot, onion and bay leaf to boiling water. Cover, reduce heat and simmer for 10 minutes, or until vegetables are tender. Add the tomato sauce, corned beef, sugar, salt and pepper, cover and continue cooking for 4 minutes.

PS I'm not sure how that in an article about SPAM. I think it's because the corned beef is also a canned meat.

SPAM AND CABBAGE
1 can (12 ounces) SPAM, cut into 1-by 2- by 1/4-inch pieces
2 tablespoon salad oil
1 2-pound head cabbage, quartered, sliced crosswise in 1-inch wide pieces
1 tablespoon soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper

Brown SPAM in hot oil over high heat for 2 minutes. Add cabbage and cook about 5 minutes uncovered, stirring occasionally as the cabbage cooks down. Mix in the soy sauce, salt and pepper, and simmer for an additional minute or so.

Photo from the article

PINEAPPLE CHEESE BALL

2 pkgs (8-oz each) cream cheese, softened

1 cup crushed pineapple, drained
2 cups chopped pecans, divided
1/4 cup finely chopped green bell pepper
2 tbsp finely chopped onion
dash of salt, optional

Stir crushed pineapple into the cream cheese. Gradually add in 1 cup of the pecans, bell pepper, onion, and salt, if using. When mixture is well blended, form into a ball. Roll the ball in the remaining cup of pecans. Chill until serving time. Serve with an assortment of crackers and celery sticks.

 This is a file photo from TOH used for reference only.

SOUR CREAM RAISIN PIE II

1/2 lb raisins

1/2 c. brown sugar

3/4 c. sour cream

3 eggs

3/4 c. pecans

2 T flour

1/4 tsp salt

1 c. sugar 

1 tsp vanilla

2 T butter

Cook raisins in water until tender, drain and let cool. 

Mix both sugars, flour and salt together.

Beat eggs until fluffy and mix into the sugars. Add the sour cream and vanilla. Mix well. Add pecans. Add melted butter, mix well. Put raisins into an unbaked pie shell. Pour filling over the raisins.

Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees until done.

file photo used for reference only

not this exact recipe

HOT TAMALE CASSEROLE

2 lb ground beef, browned and drained

1 can tomatoes, do not drain

1 can creamed corn

1 tbsp pepper

salt to taste

1 large onion, chopped

1 to 2 tbsp canned hot pepper rings, chopped with a little juice 

1 can pimento

1 tbsp chili powder

2 cups self-rising cornmeal

3 eggs

1 cup milk

Heat oven to 350 degrees.

Spray or grease a 13 x 9 x 2-inch glass baking dish.

In a large skillet, combine the beef, tomatoes, corn, pepper, salt and onion, simmer 15 minutes. Add the pimentos, chili powder, pepper rings and juice. Pour mixture into the prepared baking pan.

In a bowl, combine the cornmeal, eggs and milk, blending together well. Spoon cornmeal mixture over the top of the casserole and bake at 350 degrees for 1 hour.

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