POT ROAST 1951

From LIFE MAGAZINE January 1951

 

MOM'S HANDWRITTEN PEANUT BUTTER PIE RECIPE

Click on recipe for easier reading.

This is an old recipe in my late mother's handwriting.  The word on the left that is cut off is salt.
As with a lot of these old recipes, you have to read between the lines.  Of course, you need to bake this in an unbaked pie shell.

OVEN BAKED CARAMEL CORN

 

6 qt (1 1/2 cups or more, unpopped) popped corn

2 cups firmly packed brown sugar
1 tsp baking soda
2 sticks butter
1 1/2 cup clear corn syrup
1 tsp salt

Place the popped corn in a very large heat-proof bowl (I prefer a large aluminum dishpan).

Combine the brown sugar, butter, corn syrup, and salt in a medium, heavy saucepan; bring to a boil and cook for 5 minutes.  Remove syrup from the heat and add in the baking soda; stir well.  Pour the syrup mixture over the popped corn and mix until the corn is well coated with the syrupy mixture.

Spread in two large shallow pans and bake at 200 degrees for 1 hour; stir every 15 minutes.  Remove from the oven.  Stir until the corn is cooled enough that it won't stick together.

Store the cooled corn in tightly covered metal tins to keep it crisp.

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BAKED CHICKEN CASSEROLE

I I have had this recipe for so long I have no idea where I got it.

Mix together:
1 can cream of celery soup
1/3 cup water
1/2 package dry onion soup mix

Pour into a 9 x 13-inch baking dish and sprinkle 2 cups instant rice over this.  Lay six skinless chicken breasts on top of rice.

Mix:
1 can cream of mushroom soup
1/2 package dry onion soup mix
1/3 cup water

Pour over the top of the chicken breasts and seal with foil.  Bake 2 hours at 350 degrees.

Remove the foil and put under broiler for a few minutes.  This can be made earlier and refrigerated until ready to bake.

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1920s "GOOD SLAW"

This is a recipe I saw on a handwritten recipe site. It was post by a lady named Barbara Elliott who said it was from her great-grandma in the 1920s.

MIX IN THE PAN TRIPLE CHOCOLATE CAKE

This is an old recipe from the days when I was young and raising a family.

1 box (2-layer size) favorite chocolate cake mix

1 pkg (4 serving size) instant chocolate pudding mix

4 eggs

1 1/4 cups water

1 cup chocolate chips

1/4 cup oil

1/2 cup chopped nuts

powdered sugar for garnish, if desired

Combine all the ingredients in 13 x 9-inch baking pan and stir with a fork until blended, 2 to 3 minutes. Bake at 350 degrees for 40 to 45 minutes or until the cake springs back when lightly touched. Cool in the pan, sprinkle with powdered sugar or frost with your favorite frosting, if desired.

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AUNT NORMA'S APPLE CUSTARD PIE

This is a recipe from my late mother-in-law's sister.

6 medium apples
1 cup sugar
2 tbsp flour
1/2 tsp salt
1/2 tsp cinnamon
2 eggs plus milk to make 1 cup
1 unbaked pie shell

Beat the eggs in a cup and fill with milk to make 1 cup.  Place sliced apples in circle in unbaked pie shell.  Cover with the dry ingredients.  Pour the milk/egg mixture over the top.  Bake at 450 degrees for 5 minutes.  Reduce the heat to 350 degrees and cook until done.

BRASILEIRAS (COCONUT COOKIE DROPS)

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For several years I lived next door to an American citizen who came from Brazil.  Her mother, would visit often from Brazil, and loved to cook.  Even though her mother and I could not speak each others languages, we learned to communicate effectively often over food.  This is an old Brazilian recipe in honor of my friends.

1 1/2 cups granulated sugar
1/2 cup water
1 tablesp. butter OR margarine
1 fresh coconut, grated OR 2 cups flaked coconut
4 egg yolks, beaten
1 tablesp. flour

In saucepan, boil sugar and water until mixture spins thread when dropped from spoon (about 240 degrees F. on candy thermometer).  Add butter and remaining ingredients, one at a time, mixing well after each addition.  Cook, stirring, until mixture thickens--about 5 minutes.  Cool.  Meanwhile, start heating oven to 350 degrees F. When mixture is cool, shape into small balls.  Bake on greased cookie sheets 12 min. or until golden.

ALMOND PUFF COFFEE CAKE/PASTRY

This is a recipe I have had since the late 60s or early 70s.  I like it because no yeast or rising is needed.

1/2 cup butter, softened
1 cup all-purpose flour
2 tbsp water
1/2 cup butter
1 cup water
1 tsp almond extract
1 cup all-purpose flour
3 eggs
Powdered sugar glaze (recipe follows)
Chopped or thin sliced almonds

Preheat oven to 350 degrees.

Cut the 1/2 cup of softened butter into 1 cup of flour.  Sprinkle the 2 tablespoons of water over the mixture and mix in with a fork.  Round dough into a ball and divide in half.

On an ungreased baking sheet, pat each half into a strip about 12 x 3-inches each.  Place about 3-inches apart on the baking sheet.

In a medium saucepan heat the other 1/2 cup butter and cup of water to a rolling boil.  Remove from the heat and immediately stir in the almond extract and the other cup of flour.  Stir vigorously over low heat until the mixture forms a ball.  This will take about a minute.  Remove from the heat.  Beat in the eggs, all at once, until smooth.  Divided in half and spread evenly over the two dough strips on the baking sheet being sure to cover the dough strips completely.

Bake at 350 degrees for approximately 1 hour or until the topping is crisp and brown.  Allow to cool and frost with the glaze below.  Sprinkle glaze generously with the almonds.

Powdered Sugar Glaze:
1 1/2 cups powdered sugar
2 tbsp butter, softened
1 tsp almond flavoring*
1 to 2 tbsp warm water

Mix all ingredients together until smooth.  Start with the 1 tablespoon of warm water and gradually add the second until of the right consistency for a glaze.

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HONEY DRESSING FOR FRUIT SALAD

 

2/3 cup granulated sugar

1 tsp dry mustard
1 tsp celery seed
1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper
1 cup salad oil
1/3 cup honey
5 tbsp lemon juice
1 tbsp vinegar
1 tsp grated sweet onion

Mix all ingredients together well.  Refrigerate 8 hours allowing flavors to blend.  Pour over fruit salad mixture.

Yield: 2 cups dressing

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ROUND STEAK BEEF STROGANOFF

I have had this recipe for so many years but it is still a favorite.

1 lb round steak, cut into bite-size pieces

salt

pepper

flour

2 tbsp canola oil

1/2 tsp Worcestershire sauce

1/3 cup chopped onion

1/2 can condensed cream of mushroom soup

1/2 can beef broth

1 can mushroom stems and pieces, drained

8-oz sour cream

Hot noodles or rice for 4 servings.

Sprinkle the salt and pepper over the steak pieces; toss in flour.

Heat the canola oil in a large skillet over medium-high heat. Shake excess flour from the meat pieces and brown in the hot oil. Add the onion and cook 30 to 40 minutes until the meat is fork tender.

When meat is tender, add the Worcestershire sauce, soup, broth, mushrooms, and sour cream, stirring to blend. Cook until blended and heated through. Serve over hot rice or noodles. Garnish with fresh chopped parsley, if desired.

Serves 4.

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ALOHA SPARERIBS

3 lbs lean spareribs

2 tsp salt
1/4 tsp black pepper
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/2 tsp dry mustard
2 cans (8-oz each) tomato sauce
1 tbsp Worcestershire sauce
1/3 cup vinegar
1 can (20-oz) crushed pineapple
1/4 cup brown sugar

Cut ribs between every third rib almost all the way through but not quite.  Sprinkle the salt and pepper over the ribs.  Place ribs strip in a shallow baking pan and Bake at 350 degrees for 1 hour and 15 minutes.  Remove from oven and carefully pour off excess fat.

Once the ribs are baking, mix the onion, bell pepper, mustard, tomato sauce, Worcestershire sauce, vinegar, crushed pineapple, and brown sugar together; let stand to blend the flavors.

After pouring the fat off the ribs, pour the sauce over them and return to the oven.  Continue baking for 45 minutes, basting frequently to glaze the ribs.

Yield: 4 servings

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Happy St Patrick's Day

 

ILLINOIS STOCKYARD BEEF SOUP

This recipe was an old newspaper clipping I found in my mother's shoe box of old recipe clippings after she died. I don't recall her ever making it but I suppose she thought it sounded good!

2 tablespoons butter or margarine

1/2 lb ground beef

1 cup chopped onion

1 medium garlic clove, minced

1 can condensed beefy mushroom soup

1 can tomatoes, chopped

1 can whole kernel corn

1/2 cup water

1/4 tsp dried oregano leaves, crushed

generous dash pepper

In a 2 1/2 quart saucepan over medium heat, in hot butter, brown meat and cook onion with garlic until tender. Stir in the remaining ingredients. Heat thoroughly, stirring occasionally. Makes 4 servings but may be doubled.

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SPINACH AND SAUSAGE BALLS

This is an old recipe from a Jimmy Dean Sausage Advertisement.

1/2 lb Jimmy Dean Sausage crumbled, cooked and drained
2 pkgs (10-oz each) frozen chopped spinach
1 bag (16-oz) herbed stuffing mix
1 1/2 sticks margarine, melted
3/4 cup Parmesan cheese, grated
1/2 T. thyme
4 eggs, beaten
1 large onion, chopped
1 T. garlic salt
1/4 T. black pepper
1 T. seasoning salt

Cook (without salt)and drain the spinach.

Melt the margarine and saute the onion.

Mix all the ingredients together in a large bowl until mixed well. Chill for 1 hour.

Roll the sausage mixture into 1-inch balls and place on an ungreased cookie sheet.

Bake at 350 degrees for 15 to 20 minutes until browned and sausage is cooked. Keep on a warming tray for serving.

Yield: Approximately 56 sausage balls.

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CAMPERS CRUNCHY FRENCH TOAST

 

6 slices bread, 1/2-inch thick

dried eggs = to 2 eggs
1 cup Wheaties, crushed
powdered sugar
syrup, optional

Cut bread slices lengthwise into rectangles.  Reconstitute the dried eggs; dip bread rectangles into the egg then into the crushed cereal.  Fry in a greased skillet or on a griddle over campfire on a grill over medium coals.  Fry until golden brown.  Sprinkle with the powdered sugar.  Serve with syrup, if you are brave!

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HOMEMADE APPLE PECTIN

This recipe is from a old lady in the county where I was born and raised. She loved to cook and often shared her recipes with anyone who wanted them. It was what she enjoyed doing.

2 lbs apple pulp, skins or cores

4 cups water

Juice of 1 lemon

Boil the ingredients together 40 minutes. Press juice through cloth bag. Strain through flannel bag, without using pressure. Boil rapidly 15 minutes. Seal in sterilized jars. To make jellies from pectin-poor fruits, use 1 cup of this apple pectin to 1 cup other fruit juice.

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OLD FASHION PUMPKIN SQUARES AND FROSTING

4 eggs

1 cup oil
2 cups sugar
1 can (16-oz) pumpkin
2 cups flour
2 tsp cinnamon
3/4 tsp salt
1 tsp soda
2 tsp baking powder
1/2 cup chopped nuts

Preheat oven to 350 degrees.  Grease jelly roll pan.

Beat eggs, oil, sugar, and pumpkin together.  Mix in the flour, cinnamon, salt, soda, and baking powder.  Add the nuts.  Pour into the prepared pan and bake until brown, 25 to 30 minutes.  Cool and frost.

FROSTING:
Combine a 3-oz package cream cheese, 1/4 cup plus 2 tablespoons softened butter and 1 teaspoon vanilla.  Mix well.  Gradually beat in 2 cups powdered sugar until smooth.

HOOSIER EGG SQUARES

This recipe is a former winner at the Indiana State Fair (many years ago). 

1 lb pork sausage, browned, crumbled, and drained
4-oz sliced mushrooms
1/2 cup sliced green onions
2 medium tomatoes, chopped
2 cups shredded mozzarella cheese
1 1/4 cups buttermilk baking mix
12 eggs
1 cup milk
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried oregano

Preheat oven to 350 degrees.

Grease a 13 x 9 x 2-inch baking dish or pan.  Layer the sausage, onions, tomatoes, and cheese in the greased pan.  Beat the baking mix, eggs, milk, salt, pepper, and oregano together in a mixing bowl.  Pour the egg mixture over the layers in the baking pan.

Bake uncovered at 350 degrees for 30 minutes or until golden brown and set.  Cut into 12 squares to serve.

Yield: 12 servings

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CHICKEN (OR TURKEY) STUFFING CASSEROLE

 

1 cup low-fat milk

1 can (10 3/4-oz) low-sodium cream of chicken soup
1 pkg (6-oz) stuffing mix of your choice
2 cups cubed or shredded cooked chicken (or turkey)
2 cups frozen broccoli florets
2 ribs celery, chopped fine
1 carrot, chopped fine
1 1/2 cups shredded Jack cheese

In a large bowl combine the milk and soup stirring with a whisk until smooth.  Add the stuffing mix with the seasoning package contents, chicken, broccoli, celery, carrot and 1 cup of the cheese.  Pour the mixture into a 13 x 9 x 2-inch baking dish that has been sprayed with nonstick cooking spray.  Place in a 375 degree oven and bake for 20 minutes or until heated through.  Sprinkle the remaining half-cup of cheese over the top and continue to bake another 5 minutes or until the cheese melts.

Yield: 8 to 10 servings

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GINGER REFRIGERATED COOKIES

This is an old recipe for sugar-free cookies. (Note from Linda: Molasses, though from a natural source, is still an added sugar!) You can check the exchanges on your favorite sugar-free sweetener to adjust if desired.

1 3/4 cups all-purpose flour
1/2 cup butter, softened
1/4 cup molasses
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp salt
2/3 cup Sprinkle Sweet or 4 tsp Liquid Sweet 10*
1 large egg

Preheat oven to 375 degrees.
Lightly grease cookie sheets.

In a large mixing bowl, combine all ingredients; mix well. Shape into a 12-inch roll. Wrap in waxed paper. Chill until firm, about 4 hours. Cut into 1/4-inch slices. Place cookies 2-inches apart on the lightly greased cookie sheets. Bake at 375 degrees for 8 to 10 minutes until cookies are lightly browned and set. Store in refrigerator.

Tip: Cookies can be made without chilling the dough. Prepare dough as directed above. Drop by teaspoons, 2-inches apart, onto lightly greased cookie sheets or shape into 1-inch balls and let stand for a few minutes; flatten with fingers. Bake as directed.

With Sweet 10, 1 cookie = 37 calories
With Sprinkle Sweet, 1 cookie = 39 calories

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HARVEST HOME PIE

This recipe is from a very old (telephone numbers began with letters) newspaper clipping from the newspaper in the Southern Indiana town where I grew up. The lady who published the recipe got it from a friend of hers in Wisconsin. This is a different twist on the traditional pumpkin pie. Why not have this on your dessert table when you want to try something different?

1 9-inch baked pie shell

1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp mace
3 eggs, separated
1 envelope unflavored gelatin
1 cup canned pumpkin
2/3 cup sugar, divided
1/2 cup chopped pecans
1 cup strong, cold coffee, divided
1/2 cup whipping cream

Beat egg yolks until thick and lemon colored. Beat in 1/3 cup of the sugar, pumpkin, 3/4 cup of the cold coffee, salt, ginger, cinnamon, and mace. Place in the top of a double-boiler and heat over hot water, stirring almost constantly, until very hot but not boiling. Soften the unflavored gelatin in the remaining 1/4 cup of the cold coffee; add to the hot pumpkin mixture. Stir mixture until the gelatin is completely dissolved. Chill mixture until slightly thickened.

Beat the egg whites until they form soft (tops fold over when beaters are removed) peaks. Beat the remaining sugar into the egg whites. Fold into the pumpkin mixture and spoon into the prepared pie shell. Scatter the chopped pecans around the edges of the filling. Chill until set.

Just before serving, whip the whipping cream. Place the cream atop the pie just inside the ring of pecans.

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ROUNDED CHEESE TEE PEE

This recipe was a favorite of Pee Wee King. Pee Wee and his Golden West Cowboys joined the Grand Ole Opry in 1937. He appeared in Western films with Gene Autry and co-wrote the classic "Tennessee Waltz."

8 oz bleu cheese, softened to room temperature
3 pkgs (8-oz each) cream cheese, softened to room temperature
1 jar Old Engllish cheese, softened to room temperature
2 tbsp Worcestershire sauce
1 cup ground pecans
1 small onion, grated
1 cup chopped fresh parsley

Mix the bleu cheese, cream cheese, Old English cheese, Worcestershire sauce, pecans, and onion together well. Divide the mixture into 4 small balls or 2 large balls and roll in the chopped parsley.

WATERMELON PICKLES

This recipe was from an old homemaker's magazine my mom received monthly in the mail when I was a kid. She subscribed to the magazine for the crocheting patterns but we often got good recipes, too. We never made these pickles, so I have no recommendation for or against. Readers, did you ever have watermelon pickles?

rind of one large watermelon
1 tbsp powdered alum
7 cups sugar
2 cups white vinegar
1/4 tsp oil of cloves
1/2 tsp oil of cinnamon

Using a potato peeler, peel the watermelon rind leaving a trace of pink on the inside for color. Cut the rind into pieces; let stand overnight in cold water with the alum. Drain well the next morning.

Bring the sugar, vinegar, oil of cloves and oil of cinnamon to a boil. Add the watermelon rind and bring to a boil again. Set aside until the next morning.

Next morning bring the mixture to a boil again; set aside.

Third morning, bring the mixture to a boil; seal in hot sterilized jars. Makes about 7 pints of pickles.

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BLUEBERRY BOTTOM PIE (Diabetic Instructions Included)

This is a recipe I adapted from an old Jell-O advertisement many years ago. It is easy to make diabetic friendly by using sugar-free pudding mix. So even though I am diabetic now, I can still enjoy this pie. Cool Whip also makes a sugar-free whipped topping now but it can be hard to find. If your grocer doesn't carry it, ask for it. When I do find it (usually at Walmart) I always buy at least a couple because sometimes when I want some for a recipe, I can't find it.

2 pkgs (4-serving size each) French vanilla cook and serve pie filling and pudding mix
1 1/4 cups milk
1 1/2 cups blueberries, pureed down to 1 cup
1/2 tsp ground cinnamon
1 baked 9-inch pie shell*
2 tsp grated lemon zest
3 1/2 cups whipped cream or frozen whipped topping, thawed
fresh blueberries for garnish, if desired

Combine 1 package of the pudding and pie filling mix with the 1/4 cup milk, the pureed blueberries, and the cinnamon. Cook and stir over medium to medium-high heat until the mixture comes to a full boil. Pour the mixture into the baked pie shell; chill while you prepare the other pudding mix.

Prepare the other package of pudding and pie filling mix with the remaining cup of milk as the package directs. Stir in 1 teaspoon of the lemon zest. Pour pudding into a small bowl and cover with plastic wrap. Chill for about an hour until cold.

Fold 1 cup of the whipped cream into the vanilla pudding and spoon mixture over the blueberry mixture. Combine the rest of the whipped cream with the remaining teaspoon of lemon zest and spoon over the pie filling. Freeze for 1 hour or chill in refrigerator for at least 3 hours before serving.

Garnish with the fresh blueberries, if desired.

*A Graham cracker crust may be substituted.

Diabetic Instructions: Substitute pudding mix with sugar-free mix and use 2% milk!

IOWA CORN CHOWDER

This recipe is not from my home state of Indiana but another of our Midwestern neighbors. One of my childhood friends married a farmer from Iowa and moved there approximately 60 years ago.

2 tbsp butter
2 tbsp chopped celery
2 tbsp chopped onion
2 tbsp chopped green bell pepper
1/2 tsp rubbed sage
1 can (10 3/4-oz) condensed cream of potato soup
1 can (about 8-oz) cream-style corn
1/2 cup milk
1/2 cup light cream
shredded Swiss cheese

In a 2-quart saucepan over medium heat, in hot butter, cook celery, onion, and green pepper with sage until tender. Stir in potato soup.

In a covered blender container or a food processor at medium speed, blend soup mixture until smooth. Return mixture to the saucepan. Add the corn and gradually stir in the milk and cream. Heat thoroughly, stirring occasionally.

Garnish with the cheese.

Yield: 3 servings

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CHICKEN & DUMPLINGS WITH BOILED EGG

I have had this recipe for so long I can't remember which relative gave it to me.

1 fryer or broiler chicken, cut-up
1 medium yellow onion, chopped
2 celery ribs, thin sliced
salt and pepper to taste
1 cup all-purpose flour
1/4 tsp salt
1/8 tsp baking powder
1 tbsp Crisco
1 egg yolk
1/4 cup milk
1 hard boiled egg, chopped

Boil the chicken, onion, celery, salt and pepper to taste in enough water to cover well until the chicken is done.

To make the dumplings, mix the flour, salt, and baking powder together; mix in the Crisco. Add the egg yolk to the mixture and mix well. Add the milk to make a dough. Roll the dough out thin on a floured surface and cut into squares. Lay the squares out on waxed paper for about a half hour or more to dry out.

Remove the chicken from the broth and place on a plate. Bring the broth to a boil and drop the dumplings in. Add the chopped boiled egg to the broth with the dumplings. Return the chicken to the broth, cover pot and let cook for about 5 minutes or until the dumplings are tender.

Serves 4 to 6 people.

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AUNT NORMA'S KENTUCKY BBQ SAUCE

This recipe is one my husband's aunt gave me years ago. Both my husband and his aunt are now gone. She gave me this recipe around fifty years ago.

2 1/2 cups water
1 tbsp sugar
2 1/2 tsp black pepper
2 tbsp butter
1/4 cup vinegar
2 1/2 tsp salt
1/2 tsp red pepper
1 garlic clove
2 tbsp Worcestershire sauce
1/4 onion
1 tsp powdered mustard
1/2 tsp Tabasco sauce

Mix all ingredients together in a saucepan and bring to a rolling boil. Allow to stand overnight. Should be kept hot during basting. Enough sauce to baste four chickens.

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not this exact recipe

NUT CAKE

This is a 1950s recipe from my hometown in Southern Indiana. It is delicious served warm without frosting. If you prefer frosting, I would suggest just using a glaze.

1/2 cup shortening
1 cup sugar
2 eggs
1 1/2 cups flour
2 tsp baking powder
1/2 cup milk
1 cup chopped nuts
1 tsp vanilla

Cream shortening and sugar together; add the eggs and beat well. Mix and sift together flour and baking powder and add alternately with milk. Stir in the nuts mixed with one teaspoon of flour. Add the vanilla. Bake in a greased loaf pan in a moderate oven (350) 45-50 minutes. Cool for 10 minutes in pan and then turn out on cooling rack.

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