LEMON SPAGHETTI

This old recipe clipping is from a Southern Indiana Electric Co-op newsletter many (probably about 50) years ago.

STRAWBERRY GLACE PIE

This is an old recipe my mother cut from a local newspaper column when I was a child in the 1950s. 

Piecrust Shell, baked and cooled 1-quart fresh Strawberries, washed and hulled 1 c. sugar 3 T. Corn Starch 1 cup Water 2 tsp. Brandy Flavoring Few drops red food coloring 1 cup Whipping Cream, whipped and sweetened Cut up 1 cup of berries. Mix sugar and corn starch in medium saucepan. Stir in water gradually until smooth. Add the cut-up berries. Cook and stir over medium heat until thick and clear. Stir in brandy flavoring and food color. Stir in remaining berries, saving 1/3 cup for garnish. Refrigerate until filling mounds. Pour into baked piecrust shell. Chill until firm, about 4 hours. Top with whipped cream and reserved berries.

file photo for reference only, not this exact recipe

CANDIED DILL PICKLES

This is another old recipe from my Southern Indiana childhood. We always made our own pickles. Store bought pickles were rare in our area.

Slice cucumbers lengthwise in quarters. Cover with 1/2 cup salt to 1 quart water solution. Let stand in this solution for 3 days.

Drain and cover with cold water. Change water each day for 3 days. Drain.

Cook 2 cups vinegar, 4 quarts water, and 2 tablespoons of alum. Pour over the cucumbers; leave overnight. Drain. Reheat and cover cucumbers for a second day.

Drain. Boil 2 cups sugar, 2 cups vinegar, 1 tablespoon dill seed, and 1 tablespoon mustard seed. Discard alum-vinegar mix and cover drained cucumbers with the sugar and vinegar mixture. Let set one day.

Drain. Add 2 more cups sugar to vinegar and pour over cucumbers. Next day, pour off vinegar and reheat. Put cucumbers in jars and pour hot vinegar over and seal.

Note: If any of the jars don't seal, refrigerate or place in a hot water bath.

GRANDMA HAWKINS' CHOCOLATE CAKE AND ICING

1 1/2 cup sugar

1/2 cup cocoa

1/2 cup butter

1 teasp soda rounded

1/2 cup sour milk

2 eggs

1/2 cup hot water

2 cups flour

2 teasp vanilla

Put soda into the sour milk.

Combine dry ingredients into mixing bowl. Add butter (or shortening), 2/3 of the liquid and flavoring. Mix 2 minutes slowly. Use spatula and add rest of liquid and eggs. Mix 2 minutes.

Bake 325 degrees 30 minutes. I remember Grandma made this in a 9x13 pan.

ICING

3 tbs cocoa

3 tbs milk (maybe tsp)

1/2 stick butter

Bring to a boil then add 1/2 box powder sugar, vanilla & nuts. Put on top of cake when removed from the oven!

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Ms Downing's Taffy

This recipe is from an old church cookbook.

1 cup white syrup
3 cups sugar
3/4 cup boiling water
1/2 cup vinegar
1/2 tsp cream of tartar
1 tsp vanilla

Bring syrup, sugar, water, and vinegar to a boil, add the cream of tartar. Cook to hard crack stage. Pour on greased platters. Sprinkle with vanilla. Butter hands and pull and twist when cooled enough to handle. Twist in rope lengths. Cut into 1-inch pieces with greased scissors, onto waxed paper.

 File Photo

RIO GRANDE GRITS CASSEROLE

4 cups water

1 cup quick grits
1 tsp garlic salt
1/2 lb smoked sausage
1 cup chopped onion
1 cup chopped green pepper
2 cloves garlic, minced
1 tbsp vegetable oil
1 3/4 cups salsa
1 can (15-oz) black beans, drained
2 cups shredded Cheddar cheese
Sour cream, optional
Chopped cilantro, optional

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

In a large saucepan, bring water to a boil. Gradually stir in grits and garlic salt. Reduce heat; cover and cook 5 to 7 minutes or until thickened, stirring occasionally.

Cut sausage in half lengthwise, cut crosswise into 1/4-inch slices. In a large skillet, heat the vegetable oil. Add the sausage, onion, green pepper, and garlic to the skillet. Cook until the vegetables are tender. Stir in salsa and black beans; heat through. Spoon half of grits into greased baking dish. Top with half of sausage mixture and 1 cup of the cheese. Repeat layers with the remaining ingredients. Bake for 20 to 25 minutes or until heated through. Serve with sour cream topped with the chopped cilantro, if desired.

FREE CLIPART

ONION COLE SLAW

1 small head cabbage

2 medium onions, chopped
salt to taste
pepper to taste
1/4 cup vinegar
1/4 cup salad oil
1/4 cup sugar

Shred small head of cabbage very thinly with a sharp knife. Add the onions to the cabbage, mix and and salt and pepper to taste. Mix the vinegar, salad oil, and sugar very thoroughly. Pour the vinegar mixture over the cabbage mixture. This slaw is best when it has at least a half hour to set before serving. Save any leftovers in a tightly covered bowl and refrigerate. This dish is also excellent the second day.

free clipart

PEANUT BUTTER BANANA LOAF

This is an old depression era recipe.

2 cups sifted flour
1/2 tsp baking soda
1/2 tsp salt
1 egg, slightly beaten
1 cup buttermilk or sour milk
2 tbsp peanut butter
1 cup mashed ripe banana
1 cup chopped peanuts, optional

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

In a large mixing bowl, sift the flour, baking soda, and salt together. Stir in the egg, buttermilk, peanut butter and banana. Mix well to combine all ingredients. Stir in nuts, if desired. Pour into the prepared loaf pan and bake at 350 degrees for 1 hour. Remove from pan and cool on a wire rack.

FILE PHOTO

LEMON WHIPPERSNAPPERS

This recipe is from an old church cookbook.

1 pkg (18.5-oz) lemon cake mix
2 cups frozen whipped topping, thawed
1 egg
1/2 cup powdered sugar

Preheat oven to 350 degrees.

Combine the cake mix, whipped topping, and egg in a large bowl. When thoroughly combined, drop by teaspoonfuls into the powdered sugar. Roll each around to completely cover. Place on a cookie sheet. Flatten with a fork. Bake at 350 degrees for 10 to 15 minutes on greased cookie sheet.

Note: I have made these several times. I have used lemon cake mix as well as others, such as chocolate and strawberry.

UPSIDE DOWN PIZZA PIE

 This recipe is from an old church cookbook.

1 lb. ground beef
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 tbsp shortening
1/2 tsp salt
1 can (10 3/4-oz) tomato soup
1 1/2 cup Bisquick mix
1/2 cup milk
3 slices of processed cheese, cut diagonally

Preheat oven to 450 degrees.

In a heavy oven-proof skillet, brown beef with the celery, onion, and bell pepper in the shortening. Remove from heat and drain off all excess fat. Add the tomato soup and salt; mix together well. Spread the mixture evenly in the pan. Mix the Bisquick mix and the milk together. Roll the dough into a circle slightly smaller than the skillet. Place dough over the top of the meat mixture. Bake at 450 degrees for 15 minutes or until the biscuit mix crust is golden browned. Remove from oven and turn upside down on serving platter. Top with the cheese slices and allow cheese to melt. Cut into wedges and serve.

pizza pie