AWARD WINNING HONEY BBQ SHREDDED PORK

1 pork shoulder or picnic roast (remove visible fat)

1 1/4 cups ketchup
1 cup chopped celery
1 cup chopped onion
1/4 cup water
1/3 cup honey
2 tbsp lemon juice
3 tbsp white vinegar
3 tbsp Worcestershire sauce
2 tbsp dry mustard
1 tsp salt
1/2 tsp black pepper
Crusty rolls for serving
Place pork roast in a 9 x 13-inch baking pan. Combine remaining ingredients, except rolls. Pour mixture over the roast. Cover pan with foil and place in a preheated 300 degree oven for 3 to 3 1/2 hours. Shred the meat using two forks. Remove all the bone and skin. Stir meat with the sauce and serve in crusty rolls.
NOTE: For today's busy cooks, you can adapt this recipe by using a slow cooker while you are away from home or just to keep from using the oven.

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AMISH CHICKEN LOAF

This is a recipe from the late E. Coblentz, The Amish Cook, who was from my home state of Indiana.

1 chicken (about 4 lb) cooked and cubed
2 cups chicken broth
2 cups uncooked rice
2 cups milk
2 cups bread cubes
4 eggs
salt to taste
pepper to taste
2 cups diced celery

Preheat oven to 350 degrees. Grease an oblong baking dish or pan.

Stir and mix all the ingredients together. Spoon into the baking dish and form into a loaf. Bake at 350 degrees for about 1 hour or until a knife inserted in the center of the loaf comes out clean. Serve in slices. Feeds quite a few people (about 20).

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CHILI LASAGNA

This is an old recipe I got from a Home-Economics teacher many years ago.

1 pkg lasagna noodles
1 lb ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 can diced tomatoes with the juice
1/4 cup chili powder*
3 8-oz cans tomato sauce
1 tsp salt
1/4 tsp black pepper
1 pkg (8-oz) cheese slices, cut into strips

Cool lasagna noodles according to the package directions and drain well.

Preheat oven to 350 degrees.

Sauté beef, bell pepper, and onion in a skillet for 10 minutes or until the beef is browned and the veggies are crisp tender. Drain. Return mixture to the pan and add the tomatoes, tomato sauce, chili powder, salt, and pepper. Stir and set aside. In a 13 x 9-inch baking pan, arrange a layer of lasagna noodles. Put a layer of the meat mixture then a layer of cheese over the noodles. Repeat the layers, ending with cheese. Bake at 350 degrees for 40 minutes or until heated through and bubbly.

*If you don't like your food 'hot' I suggest reducing the amount of chili powder. If your mouth is timid you may want to start with 1 rounded tablespoon of chili powder.
This is an old recipe I got from a Home-Economics teacher many years ago.

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FARMER'S LAYERED TACO SALAD

This is an old recipe from an Indiana Farm Bureau, Inc. newsletter. The photo is from Mr. Food, for reference only.

1 lb ground beef
1/2 cup chopped onion
1 pkt (1.25-oz) taco seasoning mix
1 can (15-oz) kidney beans, rinsed and drained
2 cups shredded lettuce
1 cup shredded Cheddar cheese
1 can ripe olives, drained and chopped
1 can (8-oz) tomato sauce
1 1/2 cups crushed corn chips
1 cup chopped fresh tomatoes
Sour cream, optional
Salsa, optional

In a large skillet, brown the ground beef with the onion. Drain mixture well. Sprinkle the taco seasoning mix over the meat and onion mixture. Stir in the kidney beans and the tomato sauce. Cook mixture over low heat for 10 to 15 minutes, stirring occasionally.

To assemble: In a large bowl make layers of lettuce, corn chips, meat mixture, ripe olives, cheddar cheese, tomatoes, and top with sour cream, if desired. Top with or serve with your favorite salsa, if desired.

GRACE'S HAWAIIAN SPARERIBS

This recipe is from an old rural electric co-op newsletter.

3 tbsp light brown sugar
3 tbsp corn starch
1 tsp salt
9-oz can crushed pineapple, including juice
1/4 cup cider vinegar
1/2 cup catsup
1 tbsp soy sauce
3 to 5 lbs lean country-style ribs

Preheat oven to 350 degrees.

In a medium saucepan, over medium heat, cook together the brown sugar, corn starch, salt, pineapple, vinegar, catsup and soy sauce. Bring to a boil, lower heat and simmer for 5 to 6 minutes. Remove as much fat as possible from the ribs. In a large casserole dish or baking pan, layer ribs and sauce. Tightly cover pan or dish and bake at 350 degrees for 2 hours.

This recipe is from an old rural electric co-op newsletter.

RHUBARB BUTTER CRUNCH

This recipe is from an old yellowed newspaper clipping.

3 cups fresh finely chopped rhubarb
1 cup sugar
3 tbsp flour

TOPPING:
1 cup brown sugar
1 cup quick raw rolled oats
1 1/2 cups flour
1/4 cup butter

Preheat oven to 375 degrees.

Mix rhubarb, sugar, and flour; mix well and place in a greased baking dish.

Combine all the topping ingredients together and sprinkle over the rhubarb mixture. Bake for 35 to 40 minutes. Best when served warm with whipped cream.

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MICROWAVE RANCHERO CHEESE DIP

This recipe is from an old Midwestern church cookbook.

1 jar (16-oz) American cheese spread
1/4 cup milk
2/3 cup sour cream
2 tbsp tomatoes with green chilies
1 tsp Worcestershire sauce

In a 1 1/2-quart casserole dish, combine the cheese, milk, and sour cream. Microwave mixture in a covered dish on high for about a minute, just until softened. Stir and add the Worcestershire sauce and the tomatoes with chilies. Microwave, covered, until heated through, about 3 to 4 minutes. Stir before serving. Serve warm with corn chips, tortilla chips, or fresh vegetables.

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GRANDMA'S APPLE DUMPLINGS

This is an old recipe I found in my late mother-in-law's recipes.

The picture is from TOH.
Makes 6 dumplings.

Enough pastry for a 2-crust pie
6 medium tart apples (Jonathan's)
1 cup sugar
2 cups water
3 tbsp butter
1/4 tsp cinnamon
1 tbsp butter
Mix together enough sugar and cinnamon to fill the apple cavities.

Preheat oven to 425 degrees.

On a floured surface, roll pastry thin and cut into 7-inch squares. Pare and core each apple. Boil together the sugar, water, 3 tablespoons butter, and cinnamon for 3minutes. Place an apple on each square of pastry. Fill cavities of apples with a mixture of cinnamon and sugar. Dot each with the tablespoon of butter. Bring opposite points of pastry up over apple. Overlap, moisten and seal. Lift carefully, place a little apart in a baking dish. Pour the hot syrup around dumplings. Bake 40 to 45 minutes at 425 degrees until apples are tender and crust is nicely browned.

HAVE A HAPPY CHRISTMAS WEEK

 Wishing you a very merry Christmas week.

OLD FASHION BLACKBERRY CAKE

This is an old newspaper clipping from my mother-in-law's old recipe files.

3 eggs
1 1/2 cups sugar
1 1/2 cups lard or shortening
2 tsp cinnamon
1 tsp cloves
2 cups blackberries, crushed
3 cups flour
2 tsp baking powder
1 tsp baking soda

Combine the eggs, sugar, shortening, cinnamon and cloves in a large mixing bowl. Beat mixture until well blended. Add the flour, baking powder and baking soda along with the blackberries. Mix well. Pour the batter into a greased square pan. Bake in a preheated oven at 350 degrees for 35 minutes or until a toothpick inserted near center comes out clean. Dust with powdered sugar or frost as garnish as desired.

file photo for reference only - not this exact recipe

SWEET CREAM BISCUITS

2 cups sifted flour

1 cup sweet cream
1 tsp salt
1 tbsp butter
2 tsp baking powder

Sift together the flour, salt and baking powder into a mixing bowl. Cut in the butter. Add cream and mix quickly. Roll out dough on floured surface and cut with biscuit cutter. Bake at 400 degrees for 12 minutes.

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VIRGINIA'S DEVILED EGGS

This recipe is from an old Monroe County, Indiana church cookbook.

6 hard boiled eggs
1/4 cup mayonnaise
1 tsp vinegar
1 tsp prepared mustard
1/8 tsp salt
dash of pepper
paprika for garnish

Cut eggs in half lengthwise; remove the yolks to a small mixing bowl and mash with a fork. Blend the mayonnaise, vinegar, mustard, salt, and pepper into the mashed eggs. Mix until well blended. Refill the egg whites with the mixture. Sprinkle paprika on top for garnish.

 

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GOLDEN CRUMB BROCCOLI CASSEROLE

This recipe is an old Southern Indiana church recipe.

6 cups cut-up broccoli
1 can cream of mushroom soup, undiluted
1/4 cup mayonnaise
1/4 cup shredded cheddar cheese
1 tbsp pimento, cut up
1 1/2 tsp lemon juice
1/3 cup Ritz crackers, crushed into crumbs

Heat oven to 350 degrees.

In a saucepan barely cover broccoli with salted water. Cook about 10 minutes. Drain broccoli and place in a casserole dish. Combine the remaining ingredients and pour over the broccoli. Top with cracker crumbs. Bake at 350 degrees for 35 minutes.

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BETTY'S PEANUT BRITTLE

A common old recipe among Hoosiers.

2 cups sugar
1 cup white syrup
1 pkg raw peanuts
2 tbsp butter
3/4 tsp soda
1 cup water
1/8 tsp salt

In a saucepan mix together the sugar, syrup, and water. Cook over medium heat until the mixture reaches 236 degrees or soft ball stage. Add the peanuts and salt. Cook until the mixture reaches 295 degrees or starts to harden slightly. Remove from the heat; add the butter and soda. Stir well and pour into lightly buttered shallow pans. (Tin foil pie pans work great for this.) When cooked, break into pieces.

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CLASSIC MOLASSES OVEN BAKED BEANS

This old recipe is from a can label.

4 slices bacon
1 can (15-oz) pork & beans
1/4 cup chopped onion
1/4 cup ketchup
2 tbsp molasses
2 tbsp firmly packed brown sugar
1 tbsp prepared mustard
1 tsp Worcestershire sauce

Preheat oven to 350 degrees.

Fry bacon until crisp; drain well. Crumble bacon. In a 1-qt casserole dish, combine the crumbled bacon, pork & beans, onion, ketchup, molasses, brown sugar, mustard, and Worcestershire sauce. Bake at 350 degrees, uncovered, for 30 to 35 minutes or until thickened and bubbly. Stir every 15 minutes.

Yield: 4 servings

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CLASSIC MACARONI SALAD

1 cup mayonnaise

2 tbsp vinegar
1 tbsp prepared mustard
1 tsp sugar
1 tsp salt
1/4 tsp pepper
8-oz elbow macaroni, cooked, drained
1 cup sliced celery
1 cup chopped green bell pepper
1/4 cup chopped onion

In a large bowl, combine mayonnaise, vinegar, prepared mustard, sugar, salt, and pepper with a wire whisk until combined. Stir in the macaroni, bell pepper, and onion. Mix well. Cover bowl and refrigerate until serving time.

Yield: about 5 cups

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RETRO GLAZED HAM BALLS

• 2 large eggs

• 1 1/2 cups soft bread crumbs

• 1/2 cup finely chopped onion

• 2 tbsp milk

• 1/4 tsp black pepper

• 2 tsp dry mustard, divided

• 12 oz ground cooked ham

• 12 oz ground pork

• 3/4 cup packed brown sugar

• 1/2 cup ketchup

• 2 tbsp vinegar

• 1. Preheat oven to 350°F. Lightly grease a 3-qt. rectangular baking dish. In a large bowl combine the first five ingredients (through pepper); stir in 1 tsp. of the mustard. Add ham and pork; mix well. Place mixture on a cutting board and shape into a 12×8-inch rectangle. Cut the rectangle into twenty-four 2-inch squares. Roll each square into a ball. Arrange balls in prepared baking dish.

  2. 1. For sauce, in a bowl stir together the remaining 1 tsp. mustard and remaining ingredients; pour over ham balls. Bake, uncovered, about 25 minutes or until done (160°F).

     2. This is a retro recipe and photo from BH&G

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COPPER COIN SALAD

This is a recipe from my husband's Aunt Norma. Both my husband and his aunt are no longer with us.

2 lbs carrots, sliced
1 large onion, chopped
1 cup green bell pepper, chopped
1 can tomato soup
1 tbsp Worcestershire sauce
1 tsp prepared mustard
1 cup sugar
1/2 cup salad oil
1/4 cup vinegar

Cook carrots in salted water until tender. Cool. Mix carrots, onion, and green bell pepper together.

To make the dressing, whip the tomato soup, Worcestershire sauce, mustard, sugar, oil, and vinegar together to blend. Pour over the vegetables. Refrigerate overnight. Do not stir.

 Photo from justapinch for reference only.

GRANDMA'S HOMEMADE YEAST ROLLS

This recipe is from my late mother-in-law.

2 cups warm water (not hot)
2 pkgs dry yeast
1/2 cup sugar
2 tsp salt
1/4 cup soft or liquid shortening
1 egg, beaten
6 1/2 to 7 cups flour

Put warm water in a mixing bowl and add yeast, sugar, salt, and egg; mix well. Add 4 cups of flour and mix with a large spoon. Gradually add remaining flour and mix by hand till mixture is neither sticky or dry. Cover with a clean dish cloth and allow to rise until double in size. Punch down the dough and make into rolls about 1 1/2-inches in diameter. Allow dough to rise again. Bake in a preheated 375 degree oven for 15 to 20 minutes.
This is a file photo.

ROASTED TURKEY WITH EASY APPLE-PECAN STUFFING

1 turkey (approximately 12 to 16 lbs)

3 boxes (6-oz each) stuffing mix (for chicken or turkey) 
1 1/2 sticks butter
4 1/2 cups very hot water
2 large apples, cored and chopped
1 cup chopped pecans

Preheat the oven to 325 degrees.

Clean turkey by removing any innards stuffed inside the cavity; wash and pat dry with paper towels.

In a large bowl, combine the vegetable/seasoning packets from the 3 boxes of stuffing mix with the butter; add the water and stir just enough to about halfway melt the butter.  Add the stuffing crumbs, apples, and pecans; stir just until moistened.

Lightly (do not hard pack) stuff the neck and body cavities of the turkey with the stuffing.  Twist the wing tips under the back of the turkey and place turkey in roasting pan, breast side up.

Roast in 325 degree oven for 4 to 4 1/2 hours (depending on size of turkey) or until a meat thermometer reads 180 degrees in the thigh, (not touching the bone) and turkey is tender.  During the last hour of baking, brush with pan juices or melted butter 2 or 3 times.  If turkey starts to get too brown, make a loose foil tent to place over turkey.

Remove turkey from oven and let rest for 15 minutes or so before carving.  This will help the turkey to retain its juices.

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APPLESAUCE GELATIN MOLD

This recipe is from an acquaintance of my late mother's when I was a child.

1/2 cup red hot cinnamon candies
1 cup water
6-oz pkg raspberry gelatin
15-oz can applesauce
2 tbsp cider vinegar

In a small saucepan, cook the candies in water, stirring frequently, until melted. Empty gelatin into a bowl and add the candy water; stir until gelatin is completely dissolved. Stir in the applesauce and vinegar. Pour mixture into a 6-cup gelatin mold and refrigerate until firm. To serve, remove from mold onto a serving plate and top with mayonnaise type salad dressing, if desired.

Option: Sprinkle chopped pecans over the top of the salad dressing.

Note: I did not have a picture of this recipe. This is a picture from a very similar recipe for reference only.

DRIED BEEF ROLLS

8-oz pkg cream cheese, softened

1 tbsp grated onion
1/2 tsp garlic powder
1/4 cup milk
1/2 cup mayonnaise
2 pkgs sliced dried beef

In a small bowl, combine the cream cheese, onion, garlic powder, milk, and mayonnaise. Blend mixture until it is of a thick spreading consistency. Separate the slices of dried beef and lay out. Spread the cream cheese mixture on the end of each beef slice; roll the beef up starting at the cheese end. Chill until serving time.

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CORNMEAL BISCUITS

This recipe is from an old childhood friend.

2/3 cup yellow corn meal
2/3 cup milk
2/3 cup sifted flour
2 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1/4 cup shortening or softened butter

Soak cornmeal in milk for 10 minutes.

Preheat oven to 400 degrees.

In a medium mixing bowl, sift together the flour, baking powder, salt and sugar. Cut in the shortening until the mixture resembles dry corn meal. Add the cornmeal mixture and blend all together. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 400 degrees for about 10 minutes until lightly browned.

Yield: 18 biscuits

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BANANA NUT FROSTING

1/2 cup mashed bananas

1 tsp lemon juice
1/3 cup butter or oleo
1 lb box powdered sugar
3 tbsp milk
1 cup coconut, toasted
1/2 cup chopped pecans

Combine the bananas and lemon juice; set aside. Beat butter or oleo until creamy; add the powdered sugar, bananas and milk, beating until fluffy. Add additional milk if necessary. Stir in coconut and pecans. Add a drop of liquid yellow food coloring, if desired. Use to frost your favorite white, yellow, or banana cake.

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CRISPY ITALIAN CHICKEN

I've had this recipe so long I don't even remember where I got it.

2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 tsp Italian seasoning blend
1 tsp parsley
1 tsp garlic salt
1/4 cup margarine, melted
3 lb skinless chicken pieces
Paprika

Preheat oven to 375 degrees.

In a plastic bag, crush cereals together until the 4 cups are only 1 1/2 cups of crumbs. In a large shallow dish, combine the crushed cereal, Italian seasoning, parsley, and garlic salt. Place the margarine in a 13 x 9 x 2-inch baking pan; roll the chicken in the margarine. Remove chicken and dredge in the cereal crumb mixture. Return the coated chicken to the baking pan. Sprinkle paprika over the chicken. Bake 50 to 55 minutes or until lightly browned.

6 servings: Approximate per serving = 316 calories, 17 g carbs, 28 g protein

Note: This is a good recipe for diabetics who like crispy chicken.

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OLD FASHION LAYERED CASSEROLE

1/2 cup regular rice, uncooked

1 can whole kernel corn
1/4 tsp salt
1/8 tsp black pepper
2 cans (8-oz each) cans tomato sauce
3/4 tomato sauce can of water
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3/4 lb ground beef, crumbled, browned, drained
4 strips bacon, cut in half
1/2 cup shredded cheddar cheese, if desired

Preheat oven to 350 degrees.

In a casserole dish, cover the bottom with the rice and add a layer of corn. Layer the ground beef over the corn; sprinkle with the salt and pepper. Layer the onion then bell pepper over the beef. Pour the tomato sauce and water over all. Layer the bacon over the top. Cover dish and bake in a 350 degree oven for 1 hour. Uncover and bake another 30 minutes. 10 minutes before end of cooking time, sprinkle with the cheddar cheese, if desired.

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LIME SHERBET PUNCH

An old recipe from my childhood. This recipe is for large crowds. One recipe of this punch will serve 125 people.

5 lbs sugar
2 gallon water
4 cans (46-oz each) pineapple juice
4 large cans frozen orange juice
4 bottles (2 liters each) ginger ale
1 gallon lime sherbet

In a Dutch oven or stockpot over medium heat, dissolve the sugar in the water. Bring mixture to a boil; remove from heat and allow to cool. Add the pineapple juice and orange juice; mix well. Chill punch thoroughly and also keep ginger ale in the refrigerator. Just before serving, stir in the ginger ale and add the sherbet.

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SAUSAGE AND ZUCCHINI CASSEROLE

This recipe is from the neighborhood where my school was located. (My elementary, junior high, and high all in one building!)

4 medium zucchini
1/2 lb sausage, crumbled, fried, and drained
1 onion, chopped
1/2 cup fine bread crumbs
1/4 cup tomato sauce
1 beaten egg
1/4 tsp salt
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp pepper
Parmesan cheese for topping

Preheat oven to 350 degrees.

Leave zucchini whole and cook in boiling water for 10 minutes. Remove zucchini from water and allow to cool enough to handle. Cut zucchini in half lengthwise and scoop out the centers. Combine the sausage, onion, bread crumbs, tomato sauce, egg, salt, pepper, thyme, and oregano. Mix together well and stuff the zucchini with the mixture. Top with as much Parmesan cheese as desired. Bake at 350 degrees for 20 minutes.

FN photo for reference only

SWEET AND SOUR CABBAGE

2 lbs red cabbage

1/4 lb margarine
1/2 cup chopped onion
1/2 cup red wine vinegar
4 tbsp brown sugar
1 tsp salt
1/2 tsp pepper

Shred cabbage and soak in very cold water for 30 minutes; drain. Place drained cabbage in a large saucepan and add vinegar, onion, salt and pepper. Cover the pan and bring cabbage to a boil. Lower the heat and simmer until the cabbage is just tender, stirring often. Add the margarine and sugar, stirring well to melt.

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