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.

GRILLED VEGETABLE PACKETS

 

potatoes, thinly sliced

carrots, cut in strips
green pepper, cut in strips
butter
water
cooked crumbled bacon

For each serving or packet, place a double thick rectangle of aluminum foil on flat surface. In the center area of the foil place about 6 potato slices (depending on potatoes size) 6 carrot strips, and 6 green pepper strips. Fold edges up slightly and add a tablespoon of butter and a tablespoon of water. Sprinkle with the crumbled bacon. Fold the foil down over the vegetables into a tight packet and place on the grill with the folded side up; cook 20 to 25 minutes or until the vegetables are tender.

Can be made with your choice of vegetables. Asparagus, mushrooms, squash slices, etc are also good choices.

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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

CHICKEN APPLE PIE

I have had this recipe for years, so long in fact, I can't even image its origin. 

1/4 cup chopped onion
1 tbsp butter
2 cans cream of chicken soup** - do not dilute
3 cups cubed or shredded cooked chicken*
1 large Granny Smith apple, cubed
1/3 cup seedless raisins
1 tsp fresh lemon juice
1/4 tsp ground nutmeg
enough pie dough for a 1 crust pie, unbaked

Heat your oven to 425 degrees.

In a large skillet melt the butter, add the onion and cook until tender. Add the soup, chicken, apple, raisins, lemon juice and nutmeg, mixing together well. Spoon the mixture into an ungreased 11 x 7 x 2-inch baking dish.

On a floured surface, roll out the pastry dough to fit the top of the baking dish. Cut air vents in the pastry. Place over the filling and flute a pretty design on the edges. Bake at 425 degrees for approximately 30 minutes until the crust is golden brown and the casserole is bubbly.

Makes 6 servings.

**Or use 1 can cream of chicken soup and 1 can cream of celery soup.
*Turkey works great, too. This is a good recipe for using up leftover holiday turkey.

CRANBERRY PUMPKIN BREAD

Believe it or not this little Southern Indiana Girl who is now a Texan, used to live and work in the heart of New York City. I had an apartment at 56th and Broadway and had an office whose window looked out on Radio City Music Hall. Believe me, that apartment had a kitchen so small it was only for 1 person at a time! But I did eat some wonderful homemade food thanks to coworkers and picked up some wonderful recipes. This is one of my New York recipes.

1 cup canned or fresh cooked pumpkin
1 cup granulated sugar
1/2 cup milk
2 eggs
1/4 cup butter, melted
2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 cup chopped walnuts
1 cup fresh (or frozen) cranberries

Preheat oven to 350 degrees.
Grease a 9 x 5 x 3-inch loaf pan with shortening or vegetable oil.

In a mixing bowl beat the pumpkin, sugar, milk, eggs, and butter together.

Combine the flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together; stir into the pumpkin mixture. Gently fold in the walnuts and cranberries. Pour into the prepared loaf pan. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool bread in the pan for 10 minutes. Remove from pan and cool completely on a wire rack.

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BESSIE'S SOUTHERN CORNBREAD DRESSING

Please don't send me messages asking about chicken fat. I have no idea what that is. Anyone? I hate chicken so I am not familiar with chicken fat. I thought at first it might be chicken stock but then realized that is not it. I got this recipe from an old homemaker's magazine my mother had when I was a child many, many moons ago!

1/2 cup chopped onion
1 cup chopped celery
1/4 cup chicken fat
4 cups dry corn bread crumbs
salt and pepper
1/2 teaspoon poultry seasoning
1 egg
1 cup chicken stock

Cook the onion and celery in fat until soft. Add with seasonings to crumbs. Beat egg and add to chicken stock. Pour over the crumbs. Mix thoroughly. This is enough for 8 to 10-pound turkey or 2 roasting hens.

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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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GOOD OLD FASHION CHOCOLATE SAUCE

This is a delicious chocolate sauce from "Back Home in Indiana".

3/4 cup granulated sugar
1/2 cup baking cocoa
3 tablespoons water
2 tablespoons corn syrup
1/2 tall can of evaporated milk
3/4 teaspoon vanilla extract

In a heavy saucepan mix the sugar and cocoa together. Stir in the water and corn syrup. Cook over medium heat, stirring constantly to boiling. Boil, while continuing to stir, for 3 minutes. Remove pan from the heat and add the evaporated milk and the vanilla extract.

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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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ANGEL COCONUT ROLL

 CAKE:

3/4 cup granulated sugar
1 cup sifted cake flour
10 egg whites, room temperature
1 tsp cream of tartar
1/4 tsp salt
2 tsp vanilla extract

Adjust oven rack to the lowest position and preheat oven to 375 degrees.
Lightly grease two 15 1/2 x 10 1/2-inch jelly roll pans and line them with waxed paper. Grease paper lightly and and sprinkle with flour. Set aside.

Using a blender or food processor, pulverize the granulated sugar to very fine. Sift the flour and half the sugar onto a sheet of waxed paper.

In a large mixer bowl, beat egg whites until foamy then beat in the cream of tartar and the salt. Gradually add the remaining half of the pulverized sugar and beat just until stiff peaks form. Sprinkle in the sugar/flour mixture in three batches, folding each addition just until incorporated. Fold in the vanilla. Spoon half the mixture onto each of the prepared pans. Smooth over the tops with a metal spatula; bake at 375 for 10 minutes. Allow to cool in pans for 5 minutes. Invert onto wire racks that have been covered with waxed paper. Peel off the top sheet of waxed paper. Cool cakes for 15 minutes. Starting on a short end, roll up jelly roll fashion with the fresh waxed paper. Make the COCONUT BUTTERCREAM:

1 can (15-oz) cream of coconut
pinch of salt
1 egg, room temperature
1 egg yolk, room temperature
1 1/4 cups unsalted butter, softened
1/2 tsp vanilla extract
2 cups whipping cream, divided
2 tbsp powdered sugar
2 tsp cornstarch
pinch of salt
1 tbsp amber rum, optional

4 cups shredded coconut, toasted

In a medium saucepan combine the cream of coconut and salt. Simmer the mixture until it is reduced by half (takes about 10 to 15 minutes). Increase heat to medium-high and boil until candy thermometer reaches 230 to 235 degrees, around 5 minutes. Reserve 2 tablespoons of the syrup.

While mixture cooks, beat the egg and egg yolk together in a mixer bowl until very light. Add the remaining hot coconut syrup in a slow, steady stream while beating. Beat until cool, about 5 minutes. Add the butter, one tablespoon at a time. Beat in the vanilla extract.

In a small saucepan, combine 1/2 cup of the whipping cream, powdered sugar, cornstarch, and salt. Bring to a boil over medium heat, whisking constantly. Boil 5 minutes and remove from the heat. Whisk in the rum, if using, and the remaining syrup. Refrigerate until cold, not just chilled.

In a large mixer bowl, beat the remaining whipping cream until stiff peaks form. Whisk in the cream mixture.

To Assemble Rolls:
Unroll the cakes and spread a thin layer of the coconut buttercream over all. Top each with half of the flavored whipped cream. Reroll the cakes. Spread the remaining buttercream over the cakes including the ends. Sprinkle with the toasted coconut, pressing it gently into the buttercream so it adheres. Cover and refrigerate until 30 minutes before serving time.

NOTE: Rolls can be made ahead, wrapped tightly and frozen for up to a week. Thaw, unwrapped, at room temperature.

Yield: 2 rolls of about 10 servings each.

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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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