LAYERED POTATO SLICES

 I have had this recipe since we got out of the US Air Force in 1970.

6 medium potatoes (enough for around 4 cups), peeled and sliced thin
4 tbsp butter, divided
salt
pepper

Melt half the butter in a large heavy (cast iron works great) skillet. Divide potatoes into thirds and layer one third on bottom of skillet. Sprinkle potatoes with salt and pepper to suit taste. Add the second third of potatoes and layer over the salt and pepper. Add more salt and pepper,if desired. (I like a little seasoned salt over this layer.) Layer the last third of the potato slices; sprinkle with some pepper. Dot this top layer with the remaining butter. Cover skillet and cook over medium heat for 20 minutes. Remove lid, turn potatoes and cook until browned.

Yield: 4 to 6 servings

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BRAUNSWEIGHER BALL

This is an old handwritten recipe I came across of my late mother's. It was good to see her handwriting again. She always had beautiful handwriting and I really missed that after she had a stroke and was paralyzed on her right side.

1 lb braunsweigher at room temp
1 tbsp lemon juice
2 tbsp mayonnaise
2 tbsp onion soup mix
1 tsp Worcestershire sauce
1 pkg (8-oz) cream cheese, softened
1 cup shredded Cheddar cheese or olives for garnish

Mix the first 5 ingredients and shape into a ball. Place in freezer for about 30 minutes until firm enough to handle. Frost in the cream cheese and roll in the Cheddar cheese or olives.

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PUMPKIN BARS WITH CREAM CHEESE FROSTING

4 eggs

1 2/3 cups sugar
1 cup oil
1 can (16-oz) pumpkin
2 cups flour
1 tsp salt
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda

In a large mixing bowl, beat together the eggs, sugar, oil (I now use only canola), and pumpkin until light and fluffy.

In another bowl, stir together the flour, salt, baking powder, baking soda, and cinnamon; add to the pumpkin
mixture and mix thoroughly. Spread the batter in an ungreased 15 x 10 x 1-inch pan. Bake at 350 degrees for 25 to 30 minutes. Remove from oven and allow to cool. When cool, make the Cream Cheese Frosting, below, ice the bars. Cut into bars of desired size to serve.

CREAM CHEESE FROSTING:
1 pkg (3-oz) cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla
2 cups sifted powdered sugar

Cream together cream cheese and butter. Stir in the vanilla. Add the powdered sugar a little at a time, beating well until mixture is smooth.

BANANA BUTTER

This is another old Hoosier Recipe. If you are wondering what Banana Butter is, it is a canned butter like apple butter, for instance.

6 clean hot half-pint canning jars
6 hot flat canning lids and rings
3 1/2 lbs ripe bananas
3 cups sugar
1/2 cup lemon juice
1/2 cup finely chopped red maraschino cherries
1 tsp butter

Thoroughly mash bananas; measure 4 cups into a large kettle or Dutch oven. Add the sugar, lemon juice, cherries, and butter; mix together well. Bring the mixture to a rolling boil while stirring constantly. Reduce the heat and simmer gently, uncovered for 20 minutes while stirring often. Pour into the hot canning jars, leaving a half inch of headspace. Tighten the lids onto the jars. Process the jars in a boiling water bath for 10 minutes. Remove jars from the hot water and set on countertop to cool.

This is a file photo used for reference only.

SNOWBALL CAKE

Almost fifty years ago I was privileged to live next door to a wonderful lady named Harriett. She was one of the best neighbors I ever had. She was an excellent cook and baker. We exchanged many recipes, and this is one of hers.

Dissolve 2 pkgs. plain gelatin in 2 cups cold water.

Add: 1 cup boiling water, 2 cups pineapple juice, 1 cup sugar, 1/2 tsp salt, juice of 1 lemon. Mix all together. Set in refrigerator until partly jelled. Prepare 2 boxes of dream whip, fold into gelatin mixture. Break an angel food cake into small pieces with crust removed. Line a 4-quart slad bowl with foil or waxed paper and put in alternate layers of gelatin mixture and cake. Refrigerate overnight.

Icing:

1 pkg dream whip

1/2 cup powdered sugar

1/2 tsp vanilla or lemon extract

Mix and spread over the cake top and sprinkle with coconut.

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SAUSAGE CASSEROLE

This is another recipe from my Southern Indiana roots.

1 lb bulk sausage
1 cup diced celery
1 small yellow onion, diced
1/2 green pepper,* diced
1 can cream of chicken soup, undiluted
1 1/2 cups milk
3/4 cup minute rice
1/2 tsp poultry seasoning
dash of salt
1 cup bread crumbs
2 tbsp oleo

Brown sausage, onion, green pepper, and celery. Stir in rice, soup, milk, and seasonings. Pour the mixture into a 9-inch square baking dish that has been lightly greased. Bake at 350 degrees for 50 minutes. Melt the oleo in skillet and add the breadcrumbs tossing until they are light brown. Top the casserole and bake another 10 minutes.

FRESH APPLE COOKIES

This recipe won first place in an Indianapolis cooking contest in 1960 or 61, if my memory serves me correctly (and that is questionable!). It is perfect for this time of the year!

2 cups sifted all-purpose flour
1/2 tsp salt
1 tsp soda
1 tsp cinnamon
1 tsp cloves
1/2 tsp nutmeg
1/2 cup butter
1 1/3 cups brown sugar
1 egg
1/4 cup milk
1 cup chopped nuts*
1 cup chopped raisins
1 cup finely chopped, unpeeled apple
Powdered sugar frosting or glaze

In a medium mixing bowl sift the flour, salt, soda, cinnamon, cloves, and nutmeg together until well combined.

In a large mixing bowl cream the butter and brown sugar together; add the milk and egg. Beat this mixture until it is smooth. Stir in the flour mixture until well blended then stir in the other ingredients. Drop the dough by teaspoonfuls onto lightly greased baking sheets. Bake at 375 degrees for 10 minutes or until well done. While still warm, not hot, top with a thin powdered sugar frosting or glaze.

*In Indiana this was often hickory nuts. Pecans or walnuts work well.

Photo courtesy Mr. Food

IDEA CORN CASSEROLE

This old recipe from a 1950s homemaker's magazine has quite a unique name. I guess it was someone's "bright idea?"

1 small green pepper, chopped*
1 small onion, chopped
3 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1 can corn, cream style
1/2 cup milk
1 egg, beaten
1/2 cup dry bread crumbs

Saute the green pepper and onion in the butter. Combine the remaining ingredients and add to the green pepper and onion. Pour the mixture into a buttered shallow baking dish. Top with more dry bread crumbs and melted butter for a crunchy topping, if you would like. Bake the casserole at 350 for 20 minutes.

*Bell pepper

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POOR MAN'S PECAN PIE

This recipe is a poor man's substitute for pecan pie. There are no pecans in this pie.

1 unbaked pie shell

2 eggs, beaten

1/2 cup melted margarine

2/3 cup sugar

2/3 cup white corn syrup

2/3 cup uncooked oatmeal

1 tsp salt

1 tsp vanilla

Mix all ingredients and pour in shell and bake 350 degrees 50-60 minutes.

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LEMON LUSH

This is a recipe from one of my oldest daughter's elementary teachers around fifty years ago.

1 stick oleo

1 cup flour

1 cup nuts

Mix the above ingredients together and spread in bottom of a 9x13 pan. Bake 15 minutes at 350 degrees.

1 8-oz. pkg. cream cheese

1 cup powdered sugar

1 cup cool whip

Mix those ingredients and spread over cooled crust.

2 boxes instant lemon pudding

3 cups milk

Mix well, cover second layer, and cover w/3 cups cool whip and sprinkle w/chopped nuts.

(Other pudding flavors may be used)

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SKILLET BARBECUED PORK CHOPS

This recipe was cut from the label on a can of Hunt's Tomato Sauce when I was a child.

2 lbs (4 to 6 chops) pork chops

1 tablesp. Wesson, pure vegetable oil

1/3 cup chopped celery

2 tablesp. brown sugar

2 tablesp. lemon juice

1/2 teasp. dry mustard

1/2 teasp. salt

1/8 teasp. pepper

2 8-oz. cans Hunt's Tomato Sauce

In a large skillet with a tight-fitting lid, brown chops in Wesson oil over medium heat, approximately 5 minutes on each side. Pour off excess fat. Sprinkle celery, brown sugar, lemon juice, and seasonings evenly over chops. Pour the tomato sauce over all. Cover and simmer over low heat 1 hour, or until chops are tender.

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BAKED HAM 'N BEANS

This is another recipe my mother got from a Hunt's Tomato Sauce advertisement when I was a child.

1/2 cup chopped onions
1 1/2 Tablesp. Wesson, pure vegetable oil
1/2 lb cooked and cubed ham
1 lb 14-oz can Pork and Beans
1 8-oz can Hunt' Tomato Sauce
1 Tablesp. Worcestershire sauce
1 teasp. prepared mustard
2 Tablesp. brown sugar

Saute onions and meat in Wesson oil until onions are golden. Mix in remaining ingredients. Pour into a baking dish and bake at 350 degrees, uncovered, for 30 to 45 minutes. Serves 4.

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MIXED DISH

Now how is that for a name? During and coming off the great depression, many cooks had learned to just use up what they had on hand and when asked to share their recipe, they didn't know what to call it. So, they just came up with whatever they could think of, thus some of these creative or not so creative names!

1 lb of hamburger meat or sausage or a combination of both
1/4 of an onion, chopped
1/2 pkg (about 4-oz) noodles, cooked
1 can creamed corn
1 can chicken rice soup
crushed cracker crumbs

Brown the meat and onion. Combine the browned meat with the the other ingredients but not the cracker crumbs. Place in a greased casserole dish. Sprinkle with the cracker crumbs and bake for an hour at 325 degrees.

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ALL-AT-ONCE SPAGHETTI DINNER

This is an old recipe from a 1950s tomato sauce can.

1 lb ground beef
1 medium onion, chopped
3 cans (8-oz each) tomato sauce
1 1/2 cups water
1/4 teasp. garlic powder
1/4 teasp. pepper
1/4 teasp. ground oregano
1 1/2 teasp. salt
1/2 cup sliced ripe olives
1 small can mushroom stems and pieces, drained
1/2 lb uncooked spaghetti
1 cup shredded Cheddar cheese

Cook and stir the beef and onion in a heavy 3-quart saucepan until meat loses red color. Stir in the seasonings and the olives. Add the mushroom stems and pieces; stir in the water and tomato sauce. Bring the mixture to a boil. Break the spahetti in half and sprinkle into the mixture slowly. Cover the pan with a tight-fitting lid and simmer 25 to 30 minutes over low heat. Stir in the cheese until melted.

Yield: 6 servings

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HUNGARIAN GOULASH SOUP

 

3 tbsp butter

1 lb round steak, cut into cubes
1 1/2 cups chopped onions
1 tbsp minced garlic
2 tbsp flour
2 tbsp paprika
3 tbsp tomato paste
4 cans (14 1/2-oz each) chicken broth, plus enough water to equal 8 cups
1 can (14-oz) whole tomatoes, drained, chopped, juice reserved
4 potatoes, peeled, grated
4 large carrots, diced
1 bay leaf
1/2 tsp marjoram
1/2 tsp caraway seeds, crushed
1/2 freshly ground black pepper
1/2 cup dairy sour cream

In a large Dutch oven, melt the butter over medium-high heat. Add the beef and brown all sides. Using a slotted spoon, transfer to a plate; set aside.

Add the onions and garlic to the Dutch oven and cook for 5 minutes. Add the beef back in along with the flour and paprika; cook, stirring constantly for about 3 minutes. Stir in the tomato paste until smooth. Add the chicken broth and water, tomatoes and the reserved tomato juice, potatoes, carrots, bay leaf, marjoram, caraway seeds, and pepper. Bring the mixture to a boil; reduce the heat to simmer and cook, stirring occasionally, until the beef is tender and the vegetables are cooked through, about 45 minutes. Remove the bay leaf.

To serve, place into bowls and top with a dollop of the sour cream.

Yield: 14 cups

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