GRAPEFRUIT SALAD WITH CELERY SEED DRESSING

This is another old Hoosier recipe.

1/2 cup vegetable oil
1/3 cup sugar
1 tsp dry mustard
1/2 tsp paprika
3 tbsp honey
3 tbsp cider vinegar
1 tbsp lemon juice
1/2 tsp celery seeds
1 cup thinly sliced celery
1 cup chopped celery leaves
1 grapefruit, peeled, sectioned, seeded
2 bananas, sliced (optional)
1/4 cup chopped pecans or walnuts

In a blender contain combine the vegetable oil, sugar, mustard, paprika, honey, vinegar, and lemon juice. Process about half a minute. Stir in the celery seeds. In a bowl combine the celery, celery leaves, grapefruit, bananas, and 1/2 cup of the dressing from the blender. Stir all together very gently. Spoon the mixture into a large salad bowl; sprinkle with the nuts. Serve with the remaining dressing.

Yield: 4 to 6 servings

 File photo for reference

EASY FREEZER STRAWBERRY JAM

2 cups fully ripe, completely crushed fresh strawberries

1 box Sure-Jell
3/4 cup water
4 cups sugar

Mix the sugar into the crushed strawberries; let stand 10 minutes. Stir to dissolve the sugar. Mix the Sure-Jell and water together in a saucepan. Bring to a boil and boil for 1 minute. Stir the Sure-Jell into the strawberry mixture. Stir for 3 minutes. Ladle the mixture into freezer containers, cover with lids and let set at room temperature for 24 hours. Store in freezer. This is good as a jam and also as a topping for ice cream.

 

 file photo

MOLASSES YEAST ROLLS

1 pkg (1/4-oz) active dry yeast

3/4 cup warm water (110-115 degrees)

1/2 tsp honey

1 1/2 cups warm milk (110-115 degrees)

1/2 cup molasses

1/4 cup butter or margarine, softened

1 egg, beaten

1 1/2 tsp salt

3 cups whole wheat flour

4 1/2 cups all-purpose flour 

In a large mixing bowl, dissolve yeast in water. Add honey and let stand for 5 minutes. Add the milk, molasses, butter, egg, salt and whole wheat flour. Beat mixture until smooth. Stir in enough all-purpose flour to form a soft dough.

Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough. Turn onto a lightly floured surface; divide into 24 pieces. Shape each piece into a 10-inch rope. Shape each rope into an S; coil ends until they touch the center. Place 2-inches apart on greased baking sheets. Cover and let rise until doubled, about 35 minutes.

Bake at 375-degrees for 12-15 minutes or until golden brown. Remove from pans to wire racks.

Yield: 2 dozen

recipe and photo 2001 TOH

ORANGE PUNCH

Another old Southern Indiana recipe.

2 tall cans orange Hi-C drink
1 pkg orange Kool-Aid
1 bottle (2-liter) 7-Up soda
1 fresh orange

Prepare the Kool-Aid per package directions. Chill all the ingredients. Place all the ingredients, except the orange, in a large punch bowl. Cut the ends off the orange, slice into thin rings and float on top of the punch.

file photo

WALNUT CHICKEN SPREAD

1 3/4 cups finely chopped cooked chicken

1 cup finely chopped walnuts

2/3 cup mayonnaise or salad dressing

1 celery rib, finely chopped

1 small onion, finely chopped

1 tsp salt (I suggest omitting)

1/2 tsp garlic powder

Assorted crackers for serving

In a bowl, combine all ingredients except crackers. Mix well. Serve with the crackers or may be used as a sandwich spread. if desired. 

file photo for reference only - not this exact recipe

ZUCCHINI MARMALADE

This is an old recipe from Lawrence County Indiana where I was born and raised, oh so long ago!

6 cups grated zucchini, peeled
5 cups sugar
1 can crushed pineapple in juice
1 box Sure-Jell
2 tbsps lemon juice
1 box (6-oz) apricot-flavored gelatin

Cook the zucchini and sugar for 6 minutes; Remove from the heat. Add the pineapple, Sure-Jell, and lemon juice. Return to the heat and cook for another 6 minutes. Remove from the heat and add the gelatin. Stir until gelatin is completely dissolved. Seal in jelly jars or place in freezer containers and freeze.

file photo for reference only

MUSTARD-GLAZED HAM

1 (4 to 5 lb) fully cooked boneless ham

3/4 to 1 cup water

1/4 cup orange marmalade

1/4 cup prepared mustard

1/4 tsp ground ginger

Place ham in a shallow roasting pan; add water to pan. Bake, uncovered, at 325-degrees for 1 hour. In a bowl, combine marmalade, mustard and ginger; mix well. Brush some over the ham. Bake 1 hour longer or until a meat thermometer reads 140-degrees, brushing occasionally with glaze.

Yield: 12-15 servings 

file photo

ICE BOX COOKIES

This recipe was found on an old newspaper clipping. Can you remember having an ice box instead of a refrigerator? Oh-Oh, I can!

1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
1 egg
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 cup shelled, chopped pistachios

In a medium mixing bowl, cream butter and sugar. Add vanilla and egg, blending until smooth. Combine the flour and baking powder; add to the creamed mixture. Stir in pistachios. Shape the dough into two rolls a little over an inch each in diameter. Wrap in waxed paper* and chill thoroughly in the ice box.

When ready to bake, cut rolls into 1/4-inch thick slices and place on very lighted greased cookie sheets. Bake at 400 degrees for 6 to 7 minutes or until barely brown on edges. Makes about six dozen.

Tip: Dough can be refrigerated up to one week. Slice and bake as needed.

*In today's modern kitchens, plastic wrap would work better than waxed paper.

 clipart library

BAKED RICE AND CHEESE

3 cups cooked brown rice

2 cups low-fat shredded cheddar cheese
2 tbsp finely chopped green bell pepper
2 eggs, beaten
1 1/4 cups milk
1 tsp salt
freshly ground black pepper to taste
1/2 cup breadcrumbs
1 tbsp melted butter

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick canola cooking spray. Alternate layers of rice, cheese, and green pepper until all are used.

Combine the eggs, milk, salt and pepper in a bowl and mix well. Pour the egg mixture over the layers.

In a small bowl combine the breadcrumbs with the butter and sprinkle the crumbs over the casserole.

Bake at 350 degrees for approximately 45 minutes until lightly browned.

Serves 6.

Note: This is a file photo used for reference only. This is not this exact recipe

OVERNIGHT SALAD

This recipe is from an old Indiana church cookbook.

1 large head of lettuce
1 head cauliflower
1 onion
2 cups Miracle Whip
1/3 cup sugar
1 jar bacon bits (or 1 lb bacon, cooked and crumbled)
1/3 cup Parmesan cheese

In a large bowl, toss together the lettuce, cauliflower, and onion.

Mix the sugar and Miracle Whip together until sugar is dissolved. Toss the sugar mixture with the lettuce mixture. Cover and refrigerate overnight. Before serving pour bacon bits and Parmesan cheese on top and toss.

file photo for reference

HOT PEPPER RELISH

12 hot peppers

12 green tomatoes
3 cups sugar
3 tsp salt
12 cups bell peppers
12 yellow onions
2 cups cider vinegar

Grind the hot peppers, green tomatoes,bell peppers, and onions. Place mixture in a colander and run hot water over vegetables for about 5 minutes; drain well. Place in a large saucepan.

In another saucepan, bring the sugar, salt, and vinegar to a boil. Pour the sugar mixture over the vegetable mixture and cook over medium heat until very hot, stirring occasionally. Do not allow to come to a roiling boil. Place in clean, hot pint jars and seal with hot bands and lids. Be sure jars seal.

Yield: 6 pints

file photo for reference only

BROCCOLI-POTATO SOUP

This recipe is from an old church cookbook.

1 box frozen chopped broccoli
1 medium potato, diced
1 1/2 tsp cornstarch
1 cup milk
1 tbsp butter
1/4 tsp salt
1/8 tsp pepper

Cook the broccoli and potato in enough water to cover, until tender. In a large saucepan, combine the cornstarch and milk until smooth. Add the butter, salt, and pepper; cook, stirring constantly, until thick and smooth. Add the broccoli and potatoes and about 1 more cup of milk. (Add milk until soup is of the desired consistency.) Cook gently until additional milk is heated through.

 clipart library

JEAN'S BROCCOLI SALAD

This recipe is from an old Hoosier cookbook.

1 bunch fresh broccoli, washed, drained, and chopped
1 cup black olives, sliced
1/2 cup green onions, chopped
1/2 cup green bell peppers, chopped
3/4 cup mayonnaise
4 hard boiled eggs, chopped

In a large bowl, combine broccoli, olives, green onions and bell peppers. Add the mayonnaise and mix to blend. Add the chopped eggs and fold into the salad mixture. Refrigerate until serving time.

As you can see this cookbook has had lots of use!

I lost the front cover years ago.

SAUSAGE MUFFINS

 2 cups Bisquick

1/2 cup oil

2/3 cup buttermilk

1 egg

1 cup grated cheese

1 lb hot sausage, cooked and drained

Mix all ingredients together and pour into lightly greased muffin pans. Bake at 350-degrees for 17 to 22 minutes or until browned.

file photo for reference only

SOUTHERN AMBROSIA APPLE PIE

 This recipe was clipped from an old rural electric co-op magazine.

Those first two ingredients are rather hard to read. They are both 1/2 cup.

CONGEALED SALAD

 2 (3-oz) boxes lime jello

1 (16-oz) carton small curd cottage cheese, low fat, if desired

1 (8-oz) can crushed pineapple, drained

2 cups boiling water

2 cups lime sherbet (1 pint)

1 to 2 cups chopped pecans

Dissolve jello in boiling water. Add sherbet and mix until totally melted. add pineapple and cottage cheese. Mix well and refrigerate. Stir occasionally to keep it mixed. Add pecans shortly before it is totally congealed and mix well to incorporate pecans throughout.

file photo for reference only

DEB'S MUD CAKE

 This recipe is a clipping from an old Indiana rural electric magazine.

CHOCOLATE SURPRISE COOKIES

This is an old recipe card I have had for many years. It was part of Great American Home Baking when I was a young mother raising a family. The picture is from the recipe card.

3/4 cup butter, softened

1/3 cup firmly packed light brown sugar

1 1/2 tsp vanilla extract

1 1/2 cups all-purpose flour

1/8 tsp cinnamon

25 solid chocolate candies (ie Hershey's Kisses)

1 1/2 tbsp confectioners' sugar

3/4 tsp unsweetened cocoa powder

Preheat oven to 350-degrees.

In a medium bowl, combine the butter and brown sugar. Beat with an electric mixer set on medium speed until mixture is light and fluffy. Add the vanilla. Combine the flour and cinnamon in another medium bowl. Add flour mixture to the butter mixture, Mix well.

Shape the dough into 25 one-inch balls. Flatten each ball into a 2-inch round. Place the rounds 1-inch apart on two ungreased cookie sheets. Place 1 chocolate candy in the center of each round. Enclose the candy with the dough, making sure the candy is completely sealed in the dough. Bake until golden, about 15 minutes.

Combine the confectioners' sugar and cocoa powder in a small bowl. Sprinkle the mixture over the hot cookies. Cool cookies on the baking sheets for 10 minutes, then remove to wire racks to cool completely.

Yield: 25 cookies

BAKED HAM WITH BROWN SUGAR-CITRUS GLAZE

I have only had this recipe 5 or 6 years although I don't know how old it is. I do know baked ham is an old item. I know both my grandparents had smokehouses and I can remember the hams hanging in them. Anyway, enjoy this recipe if you like a good baked ham

1 (8-9 lb fully cooked bone-in spiral sliced ham half

1 1/2 cups packed dark brown sugar

3/4 cup orange marmalade

1/2 tsp kosher salt

1/2 tsp black pepper

1 cup fresh orange juice, divided

Assorted citrus items for garnish, if desired

Preheat oven to 350-degrees and line a baking pan with heavy-duty aluminum foil. 

In a small bowl, stir together the sugar, marmalade, salt, pepper and 1/2 cup of the orange juice.

Place the ham sideways in the foil-lined pan. Brush 1/4 cup of the sugar mixture over the ham, gently pushing the glaze between slices. Pour the remaining orange juice into the bottom of the pan. Cover pan tightly with aluminum foil. Bake 1 1/2 hours.

Uncover ham and brush with 1/3 cup of the sugar mixture. Bake another 15 minutes then brush again with 1/3 cup of the sugar mixture. Bake about another 15 minutes or until a meat thermometer inserted into the thickest part of the ham without touching the bone reads 140-degrees. Remove ham from the oven and brush with the remaining sugar mixture and pan drippings. Allow ham to stand 15 minutes. Garnish with citrus if desired.

Yield: 12 servings

file photo for reference

INDIANA PEACH CRUNCH

This is another old Hoosier recipe.

1 large can sliced peaches, drained, reserving 1/4 cup of the syrup
1/4 cup butter, softened
1/4 cup brown sugar
1/2 cup flour
dash of salt

Arrange the peach slices in a shallow baking dish; add the 1/4 cup syrup. Combine the butter, brown sugar, flour, and salt together in a small dish until crumbly. Sprinkle the mixture over the peaches. Bake for 25 to 30 minutes at 400 degrees.

Note: This is very good served warm with vanilla ice cream or whipped cream.

clipart library

CAULIFLOWER SALAD

This is a clipping from an old Rural Electric Co-op magazine.

MAC 'N' CHEESE

Recipe cut from an old Woman's magazine. It is hard to read so I will type it below the photo.

1 (7-oz) pkg. Creamettes Elbow Macaroni,
   2 cups uncooked
2 Tbsp. butter or margarine
2 Tbsp. flour
1 tsp salt
2 c. milk
1 c. each shredded Colby, Cheddar and Monterey Jack cheeses
1/4 c. grated Parmesan cheese
2 tsp. parsley flakes
2 Tbsp. buttered breadcrumbs

Prepare Creamettes Elbow Macaroni as pkg. directs. Drain.
In med. saucepan, melt butter. Stir in flour and salt.
Blend in milk. Cook and stir till thickened. Mix cheeses
together, reserve 1/4 cup. Add remaining cheese to sauce,
stir till melted. Mix in macaroni and parsley. Pour into
2-qt. casserole. Top with reserved cheese and breadcrumbs.
Bake at 350 degrees for 25 min. Garnish.
                                                                          Serves 4-6

SPINACH CASSEROLE

This recipe was found in an old Midwestern cookbook.

3 boxes frozen chopped spinach
1 cup sour cream
1 pkg onion soup mix
4 tbsp butter
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese

Cook and drain the spinach. Mix sour cream and onion soup mix. Toss with the spinach until well coated. Empty into a lightly greased casserole dish. Melt the butter and add the bread- crumbs and cheese. Add to top of casserole. Bake at 325 for 30-40 minutes or microwave on high 8 to 10 minutes on high.

clipart photo

BUMBLEBERRY PIE

This is from an old clipping of the Amish Cook's recipes. Mrs. Coblentz passed away a few years ago.

2 9-inch pie crusts

Filling: 2 cups each blueberries, raspberries, and sliced strawberries (any kind of fruit may be used)

2 cups chopped rhubarb

4 cups chopped, peeled baking apples

2 cups sugar

2/3 cup flour

2 tablespoons lemon juice

Mix and spoon into the pie crusts.  Cover with top crust which has been slit. Sprinkle with sugar or egg wash of 1 egg with 1 or 2 tablespoons water. Bake at 350 for 50 to 60 minutes or until crust is nice and golden.

clipart of an Amish farm

STRAWBERRY CHEESECAKE DESSERT BARS

1 box strawberry cake mix with pudding

1 cup chopped toasted pecans
1 1/2 sticks butter, melted
2 pkgs (8-oz each) cream cheese, softened
1 cup sugar
1/3 cup strawberry jam

Preheat oven to 350 degrees.

Combine the cake mix and pecans in a medium mixing bowl.  Drizzle the butter over the mixture and stir until combined well.  Press the mixture over the bottom of a lightly greased 9 x 13 x 2-inch baking pan.

In a medium to large mixer bowl, beat the cream cheese and sugar until smooth; spread over the crust.

Process jam in a food processor or blender until smooth.  Pipe the jam across the filling lengthwise approximately 1-inch apart.  Using a butter knife, cut through jam gently, moving knife slightly side to side cutting through the filling mixture going crosswise on the filling. This will make almost a squares look.

Bake bars at 350 degrees for 18 to 23 minutes until edges start to brown and the center is set.  Allow to cool in the pan on a wire rack.  Cover and chill for at least 2 hours until firm.

file photo

ORANGE GLAZED BONE-IN CHICKEN BREASTS

6 bone-in chicken breasts

1/2 cup soy sauce
1 cup orange juice
1 tbsp paprika
2 cloves garlic, minced
1/8 tsp hot pepper sauce
1/4 cup olive oil
1 orange for garnish, if desired.

Place the chicken breasts in a shallow pan and set aside while you make the marinade.

In a medium bowl, combine the soy sauce, orange juice, paprika, garlic, hot pepper sauce and oil. Reserve approximately 1/3 of the marinade to use later. Pour the remaining marinade over the chicken. Cover and refrigerate. Allow to marinate 10 to 15 minutes. Preheat broiler. Remove the chicken from the marinade and discard the marinade left in the dish. Place chicken breasts, skin side down, on a broiler pan. Brush with some of the reserved marinade. Broil for approximately 15 minutes, basting twice during that time. Turn chicken and broil, basting several times, for another 12 to 15 minutes. Arrange chicken on a serving platter. Place orange sections or thin orange slices around the platter for garnish, if desired.

file photo

MRS. EADS' SOUTHERN COLE SLAW

1 med head of cabbage

1 med green bell pepper
1 cup chopped celery
1/2 cup vegetable oil
1/2 cup vinegar
1 cup sugar
salt and pepper to taste

Chop the cabbage and bell pepper in a large bowl. Add the chopped celery, salt and pepper. Dissolve the sugar in the oil and vinegar; add to the vegetables. Toss mixture together well. Refrigerate overnight or all day before serving.

 

file photo for reference only

CLASSIC CHOCOLATE SHAKE

This classic recipe is from an old newspaper clipping about an old "Shake Shop". This was supposedly their very popular chocolate shake in the 50s and 60s.

1 cup cold whole milk
3 scoops vanilla ice cream
2 tbsp chocolate syrup
whipped cream
2 maraschino cherries

Combine all ingredients in a blender and mix until blended. The longer you blend, the thinner the shake will be. Pour into two glasses, top with whipped cream and a maraschino cherry. Serve immediately.

file photo

EASY PINEAPPLE CAKE

You know this is one of my old Indiana recipes when you read chopped pecans or hickory nuts. When I was young we had lots of hickory nuts but pecans were expensive. We always substituted hickory nuts for pecans.

1 large can crushed pineapple with juice
1 box white or yellow cake mix
1 cup chopped pecans or hickory nuts
1 stick butter
powdered sugar, if desired

Heat oven to 350 degrees. Grease an oblong cake pan. Pour undrained pineapple into the greased pan. Sprinkle the dry cake mix over the pineapple and smooth down. Sprinkle nuts over the cake mix. Cut the stick of butter into small pieces and dot over the batter. Bake at 350 degrees for 1 hour. No need to frost this cake. Sprinkle with powdered sugar, if desired.

My favorite pan for baking this type of cake. It is cast iron.

HOMEMADE SWEETENED CONDENSED MILK

When using this in a recipe, remember when a can is called for in a recipe that is equal to 12-ounces.

1 cup boiling water

1/2 cup butter

2 cups sugar

2 cups powdered milk

Boil water with butter. Add the sugar and powdered milk.

This is a hand-written recipe someone gave my late mother many years ago. Based on the paper, I believe it was given to hear in the early 1960s.

file photo for reference