BRISKET MARINADE

1/2 bottle liquid smoke

1/2 bottle soy sauce

3 or 4 shakes Worcestershire sauce

1 tsp garlic salt

1 tsp onion salt

1 tsp celery salt

Combine by beating with a fork.

Cover brisket with this marinade and refrigerate overnight.

Cook brisket the next day in a 200-degree oven for 5 hours.

file photo for reference only

TRAILSIDE OATMEAL TREATS

1 3/4 cup flour

1 tsp baking soda

1/2 tsp salt

1/2 cup butter or margarine

1/2 cup peanut butter

1 cup sugar

1 cup packed brown sugar

2 eggs

1/4 cup milk

1 tsp vanilla

2 1/2 cups uncooked oats

1/2 cup semi-sweet chocolate pieces

1/2 cup raisins

Stir together flour, soda, and salt; set aside.

In a large bowl, beat butter, peanut butter and sugars until creamy. Beat in eggs, milk and vanilla.

Stir in the flour mixture then the oat, chocolate pieces and raisins. Drop by teaspoonful 3-inches apart on an ungreased baking sheet.

Bake in a preheated 350-degree oven for about 15 minutes or until lightly browned.

file photo

 

(REALLY DIFFERENT) CARROT CAKE

I got this from another group I belong to. A Mr. Meyer got his mother's recipe box and found this inside. He said it is different from any carrot cake you've ever had. I have not made it as I don't think it would fit into my diabetic diet but may make it for my family.

PERSIMMON COOKIES

This recipe is on the back of an old political card my late mother probably picked up during a local county councilman election back in Lawrence County, Indiana.  From the picture on the other side of this card I am guessing it is from the 1960s or 70s.

Click on picture for easier reading.

STUFFED TOMATOES (WITH TURKEY SALAD)

This is a recipe I found in my late mother's estate. This recipe is from a now defunct woman's magazine she received in the mail monthly when I was a child. She and my grandmother used a lot of the crochet patterns in these magazines.

6 medium-large tomatoes
2 cups cubed cooked turkey
1 cup sliced celery
1/4 cup chopped green pepper
2 tablespoons chopped onion
1 teaspoon salt
1/2 cup mayonnaise
1 tablespoon lemon juice
salt and pepper
1/2 cup grated American cheese

Remove stem end from tomatoes. Take out centers and seeds, leaving 1/2-inch wall. Drain while combining turkey, celery, green pepper, onion, salt, mayonnaise, and lemon juice. Sprinkle inside of tomatoes with salt and pepper. Stuff and top with grated cheese. Bake at 375 degrees for 15 minutes.

      A sample group of these magazines.

SURPRISE MUFFINS

This is a recipe from the late 60s. It is one of the recipes my granddaughter has used when baking for the Ft Worth homeless. They always love them. She mostly uses grape jelly but any jelly, jam or preserves works fine.

1 egg
1/2 cup milk
1/4 cup salad oil
1 1/2 cups all-purpose flour*
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
12 tsp favorite jelly

Preheat oven to 400 degrees.
Grease bottom of 12 muffin cups; set aside.

In a medium mixing bowl beat the egg; stir in the milk and oil. Mix in the rest of ingredients just until the flour is moistened. Batter should be lumpy.

Fill muffin tins only half full. Drop a teaspoonful of your favorite jelly in the center of the batter per muffin. Add batter to fill cups 2/3 full.

Bake at 400 degrees 20 to 25 minutes or until golden brown. Remove from pan immediately after removing from oven.

*May use self-rising flour but omit salt and baking powder.

Note: Strawberry Preserves in the muffins pictured.

POTATO KUGEL

This is another recipe I have had for so long, I'm not sure of it's origin.

1 cup finely chopped yellow onion
2 tablespoons butter
4 cups diced cooked peeled potatoes
2 cups shredded Swiss Cheese
1/4 cup flour
1 teaspoon salt
1/4 to 1/2 tsp pepper
3 eggs
3/4 cup half-and-half cream

Preheat oven to 350 degrees. butter a 9-inch square baking dish; set aside.

In a large skillet, saute the onion in the butter until onion is tender. Remove from the heat; add the potatoes. Toss the Swiss cheese with the flour, salt and pepper; add mixture to the skillet and blend in well.

In a small bowl, combine the eggs and the cream. Stir into the potato mixture. Spoon the mixture into the prepared baking dish. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until golden brown. Cool 5 minutes before cutting into squares.

Yield: 9 servings.

Note: This casserole may be assembled the day before, covered and refrigerates overnight. Should be removed from the refrigerator about a half hour before baking. Increase baking time by about 10 minutes.

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FRUITY POUND CAKE

2 cups granulated sugar

2 eggs
1 1/2 cups salad oil
3 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp salt
1 tsp soda
3 cups peeled diced apples
1 cup chopped pecans or walnuts
3/4 cup chopped red candied cherries
3/4 cup shredded coconut
2 tsp vanilla

In a mixing bowl, cream the sugar and eggs together. Slowly add the oil and beat well. Sift the flour with cinnamon, salt, and baking soda; stir into the creamed mixture a small amount at a time. Add the apples, nuts, cherries, coconut, and vanilla and mix well. Pour into a greased 9-inch tube pan.

Bake at 325 degrees for 1 hour.

photo from KAF, used for reference only

RUTH'S CHRIS SWEET POTATO CASSEROLE

CRUST

1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/2 cup butter (melted)

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

SWEET POTATO MIXTURE

3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/4 cup butter, melted (1/2 cup)

Preheat oven to 350 degrees.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least 30 minutes before serving.
ENJOY.

This recipe comes from a very popular American restaurant who shared it with the public.

"FANCY PANTS" GREEN BEANS

 

8 to 10 slices bacon

2 pkgs (16-oz each) frozen green beans
2 tsp diced dried onion
1 lb fresh mushrooms, sliced
1/2 to 3/4 tsp fresh ground black pepper
1 jar (1 lb)Pasteurized Process Cheese Spread

Cook bacon until crisp. Drain bacon, reserving 1/4 cup drippings. Crumble drained bacon and reserve 2 tablespoons.

Cook beans according to the package directions and drain well.

Cook the onion and mushrooms in the reserved bacon drippings in the skillet. Stir and cook over medium heat for about 10 minutes until mushrooms appear cooked. Add the bacon, hot green beans, and black pepper; mix together lightly. Spoon mixture into a 2-quart baking dish that has been sprayed with nonstick cooking spray.

Microwave the cheese spread according to the label and pour over the green bean mixture. Sprinkle the reserved bacon over the top.

Yield: 8 to 10 servings

ORANGE SPICED CARROTS

2 1/2 cups sliced carrots

1 tbsp Brown Sugar
1 1/2 tsp cornstarch
1/2 cup orange juice
1/8 heaping tsp ground ginger
1/8 tsp ground nutmeg
pinch ground cinnamon
Finely chopped fresh parsley for garnish, optional

Place carrots in a saucepan and add enough water to make 1-inch; bring to a boil. Reduce heat and simmer 7 to 9 minutes until carrots are crisp tender. Drain carrots and set aside; keep warm.

In the same pan you cooked the carrots in, combine the sugar, cornstarch, orange juice, ginger, nutmeg, and cinnamon; stir until smooth. Bring to a boil and boil while stirring for 1 minute.

Return carrots to the pan and cook, stirring, over low heat until heated through.

Sprinkle with parsley before serving, if desired.

Yield: 4 to 5 servings.

Note: I got this recipe and photo from TOH magazine several years ago.

BAKED AND FILLED SWEET POTATOES

This is an old recipe from our neighbor to the north when I grew up in Indiana. My uncle and aunt lived in LaPorte, Indiana when I was a child. They had friends who lived across the border in Michigan. If you get tired of sweet potato casserole, try this recipe instead.

6 large sweet potatoes
1/4 cup orange juice
6 tablespoons cold butter, divided
1/4 cup flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup chopped pecans

Scrub potatoes and pierce with a fork. Bake in a 375-degree oven until tender, approximately 40 to 60 minutes. Allow to cool to the touch.

Cut the potatoes in half lengthwise; carefully scoop out the pulp, leaving a quarter-inch shell. Place the removed pulp in a large bowl; add the orange juice. Melt half the butter and add to the pulp; beat until smooth. Stuff the potato shells with this mixture.

Place stuffed potatoes in a large ungreased baking pan.

In a small bowl combine the flour, brown sugar, cinnamon, and ginger. Cut the last half of the butter into this mixture until crumbly. Stir in the pecans and sprinkle the mixture evenly over the potatoes.

Bake at 350 degrees for 20 to 25 minutes or until heated through.

Yield: 12 servings.

file photo used for reference only

CHEDDAR CHEESE BREAD LOAVES

Seems like I have had this recipe forever, so I have no idea where I got it. The picture is a Betty Crocker file photo.

2 1/2 cups milk
1/4 cup sugar
2 teaspoons salt
1 pkg active dry yeast
1/2 cup lukewarm water
6 3/4 cups sifted all-purpose flour
3 cups shredded sharp Cheddar cheese
melted butter for brushing

Scald milk; add sugar and salt stirring until dissolved. Cool milk to lukewarm. Dissolve the yeast in the lukewarm water; add to the milk mixture. Add 2 cups of the flour and mix well. Add the remaining flour and the cheese, mixing thoroughly. Knead on a floured board approximately 10 minutes until satin smooth and elastic. Place the dough in a greased bowl, brush well with melted butter and cover with a clean dish towel. Let rise in a warm place until double in size.

Punch dough down, fold in the sides, turn over and cover with towel. Let rise again until almost double in bulk. Knead dough then divide in half. Shape each half into a loaf and place loaves in two well-greased 8-inch loaf pans, cover with towel. Let rise until double in size.

Bake in a preheated 375-degree oven for 50 minutes or until firm and lightly browned.
Cool before slicing.

Note: This bread makes good toast!

BEVERLY LEWIS' PUMPKIN COOKIES

Author Beverly Lewis shared this cookie recipe from her Amish Heritage Cookbook. She said she could remember her mother having these cookies ready when she and her sister would get home from school.

DALLAS' ZUCCHINI RAISIN MUFFINS

These muffins were a very popular item years ago at a now defunt Dallas, Texas cafeteria. They shared this recipe before closing down.

2 large eggs
1 cup sugar
1/2 cup vegetable oil
1 tsp vanilla
2 cups unpeeled shredded zucchini
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup raisins
1/2 cup chopped pecans, optional

Preheat the oven to 350 degrees.

Combine the eggs, sugar, oil, and vanilla together, mixing well. Add th zucchini; set aside.

In a separate bowl combine the flour, baking soda, baking powder, salt and cinnamon. Toss 1/4 cup of the mixture with the raisins and pecans.

Make a well in the center of the flour mixture. Add the zucchini mixture to the well of the flour mixture. Stir just enough to moisten. Stir in the raisins and pecans.

Spoon mixture into 24 greased muffin cups, filling each about 3/4 full. Bake at 350 degrees for 20 minutes.

the file photo

OLD FASHIONED HERMITS

 

PEA CASSEROLE

1 pkg (10-oz) frozen peas

2 tbsp butter
1/4 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 can cream of mushroom soup
1 can (8-oz)water chestnuts, drained and sliced
1 small jar pimentos, chopped
1/3 cup crushed cheese crackers

Cook and drain peas. Melt butter in a 10-inch skillet; saute the onion, celery, and bell pepper until crisp tender. Combine the peas, sauteed vegetables, mushroom soup, water chestnuts, and pimentos and pour into a buttered 8-inch square baking dish. Sprinkle the crushed cracker crumbs over the top of the mixture. Bake at 350 degrees for 25 to 30 minutes until bubbly and heated through.

clipart

BUTTERMILK CORN BREAD WITH PEPPERS

1 1/2 cups white or yellow cornmeal

1 tbsp all-purpose flour
1 tbsp sugar, optional
2 1/4 tsps baking powder
1/2 tsp salt
1/2 tsp baking soda
2 eggs, lightly beaten
1 can cream-style corn
1 cup buttermilk
2/3 cup canola oil
2 cups shredded cheddar cheese
1 medium red bell pepper, finely chopped
1 jalapeno pepper, seeded and chopped
4 large green onions, chopped

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

In a mixing bowl, combine the cornmeal, flour, sugar (if using), baking powder, salt, and baking soda; set aside. Combine the eggs, corn, buttermilk, and canola oil; stir into the cornmeal mixture just until blended. Fold in the cheese, peppers and onions. Pour into the prepared baking pan and bake at 350 degrees for 30 to 35 minutes until done.

file photo from thespruce used for reference only

MAWMAW'S HUSH PUPPIES

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

1-quart yellow corn meal
1 cup white flour
3/4 cup fine chopped onion
1/2 bunch parsley that is chopped very fine
1 1/2 cups milk
1/2 cup heavy whipping cream, whipped until foamy
5 whole eggs, beaten
1 tbp. granulated garlic
1 tbp. baking powder
1 tbp. sugar
1 tbp. salt
hot fat (oil) for frying

Mix all the ingredients (except for the fat) in a large glass or steel mixing bowl. Place bowl of mixture in the refrigerator for at least one hour while the seasonings blend.

Heat the fat in a large Dutch oven (1/2 to 3/4 full). Heat oil to around 350 degrees. Using two tablespoons (one for dipping up the batter, one to push batter out into hot oil) put hush puppy batter into the oil being careful not to get splattered with hot oil. Fry the puppies until they are light brown, turning to brown all sides, for about 3 to 5 minutes. Serve warm after draining on toweling.

Yield: approximately 4 dozen hush puppies.

file photo

SARAH'S TACO DIP

1 1/2 lbs. hamburger meat

1 package taco seasons
1 carton sour cream - 8 oz
1 small yellow onion, chopped
1 medium green pepper, chopped
3 medium tomatoes, chopped
1/2 lb cheddar cheese, grated

In a skillet, brown the hamburger meat. Stir meat while cooking to crumble. When meat is browned, drain off fat. Spread meat on the bottom of a 9 x 13-inch pan. Let meat cool 5 minutes. Layer on top of meat mixture: sour cream, onion, green pepper, tomatoes, and top with cheese. Serve with tortilla chips or corn chips.

clipart library

CORNBREAD PIE

This recipe is so old I don't even remember where I got it.

Combine in a skillet:
1 lb hamburger
1 large onion, chopped
Brown well and add:
1 can tomato soup (10 1/2-oz)
1 tsp. salt
3/4 tsp black pepper
1 Tbs. chili powder
1 can (12-oz) whole kernel corn
1/4 cup chopped green pepper

Mix well and let simmer 15 minutes. Turn into greased casserole or baking dish. Top with cornbread. Bake in moderate oven, 350 degrees for 20 minutes.

CORNBREAD TOPPING:
Stir together:
3/4 cup cornmeal
1 Tbs. sugar
1 Tbs. flour
1 1/2 tsp. baking powder

ADD:
1 egg, well beaten
1/2 cup milk
1 Tbs. bacon drippings

Pour onto the beef mixture. Do not worry if this topping sinks during baking. It will rise again and look crispy.

Note: File Photo

HOT REUBEN POTATO SALAD

This is another old Hoosier recipe.

6 large potatoes
6 slices bacon
1 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
2 lb. sauerkraut
1 bottle (8-oz) creamy Russian dressing
4 sandwich-size slices Swiss cheese, cut into lengthwise strips

Boil potatoes in salted water until tender. Peel and slice in 1/4-inch thick slices. Fry bacon and drain on paper towel. Cook onions in remaining bacon dripping in skillet until tender.

Combine the potatoes, salt, pepper, onions, sauerkraut, and salad dressing in well greased 6-cup shallow baking dish. Crumb bacon over potatoes. Top with the cheese strips. Bake at 350 degrees for 8 minutes.

file photo

APRICOT GELATIN SALAD

This is an old recipe from my childhood. Use your imagination and cooking skills with the instructions!! I love these old recipes. Sometimes just reading them is as good as reading a novel.

2 large pkgs apricot Jell-O
2 cups boiling water
1 1/2 cups cold water
1 (No. 2) can crushed pineapple
2 cups small marshmallows
2 large bananas, sliced

Prepare the Jell-O; let cool before adding other. When finished, add the following topping.

Topping:
1 cup pineapple juice
1 egg, beaten
2 tbsp butter
1/2 cup sugar

Cook until thick. Add 1 package cream cheese. Put over salad. Let cool and add Dream Whip.

LIME CHEESE SALAD

Who remembers salads like these at family gatherings? 

click on photo to enlarge for easier reading

HOMEMADE CELERY SEED DRESSING

This recipe was often made by an elderly lady in the community where I grew up in the 1950s.

1 1/4 cups sugar
2 tsp dry mustard
2 tsp salt
1 medium onion, grated
2/3 cup vinegar
1 pint vegetable oil
1 1/2 tsp celery seed

In a medium mixing bowl combine the sugar, mustard, salt, onion, and half of the vinegar and beat. Gradually add the oil, celery seed, and the rest of the vinegar. Store in a sealed quart jar.

recipessquared.com photo for reference

PORK CHOPS WITH POTATOES

This is a recipe from a lady in the church where I grew up with her children.

2 cups potatoes, sliced thin
1 tsp salt
4 pork chops
1 small onion, sliced
4 tbsp flour
1 cup milk
pepper

Arrange potatoes and onion in layers in a greased baking dish. season with salt and pepper. Trim fat off pork chops and roll chops in some flour, then brown in a pan on each side and remove from pan.

Set aside all, except 1 tablespoon of the fat from the pork chop pan. Brown the flour with the fat in the pan. Add the milk. Blend until smooth and cook to a thin white sauce. Pour sauce over the potatoes. Top with the chops. Cover dish and bake at 350 degrees for 50 to 60 minutes.

file photo for reference

CORN PONE PIE

1 lb hamburger meat

1 onion, medium size
1 cup tomatoes
1 cup red beans
1 or 2 mangos*
1 tsp chili powder
1 cup corn meal
1/2 cup flour

Chop the onion and brown in a skillet with the crumbled hamburger meat. When meat is browned, drain off excess fat. Add the tomatoes, beans, mangoes; stir together to blend. Leave mixture in skillet if skillet is ovenproof. Otherwise transfer to a casserole dish or baking pan.

Mix the corn meal and flour with enough milk to make a corn bread consistency mixture; pour over top of the other ingredients and bake at 375 degrees until the cornbread topping is done.

*Mango is a green bell pepper in the Midwest. I never knew there was a fruit called mango until I was an adult living in the West! Don't use the real mango in this recipe. This recipe refers to green bell pepper. Thanks to a reader for pointing out that I omitted the explanation for the *. I'm getting old and forgetful!!!!

free clipart

RUBY'S CUSTARD PIE

This recipe is from an old family friend from my childhood. She worked at a little restaurant in my hometown and we would go there after church on Sunday. Her homemade pies were one of the things that drew people to this little restaurant week after week. Ruby has been gone for years and so has the restaurant but her pies live on in memory.

Beat with a rotary beater 4 eggs.
Then beat in 1/3 cup sugar with 1 tablespoon flour mixed in with sugar.
1 teaspoon salt
1/4 teaspoon nutmeg
2 2/3 cups scalding milk
1 tsp vanilla if desired
Bake 450 for 15 minutes then 350 to finish 25 to 30 minutes.
Test with a silver knife to see if custard is done through.

Note: For you newer cooks who may not know, scalding milk means milk that has just been brought almost to a boil. And of course this goes in an unbaked pie shell.

file photo