MIZ SARAH'S HAM LOAF

This is an old "church socials" recipe from the Midwest.

1 lb cured ham, ground
1 1/2 lb lean pork, ground
3/4 cup fine dry breadcrumbs
1/2 cup drained canned tomatoes
1/2 tsp salt
1 egg, well beaten
1/2 cup milk

Sauce:
1/2 cup firmly packed brown sugar
1 tbsp dry mustard
2 tbsp vinegar

Preheat oven to 350 degrees.

In a large bowl mix the ground ham with the ground pork and salt. Mix in the bread crumbs. Add the tomatoes, egg, and milk. Using your hands, mix together well and form into a loaf. Place the loaf in a meat loaf or other baking pan.

In a small bowl, combine the brown sugar, mustard, and vinegar. Cover the meatloaf with the sauce. Bake at 350 degrees for 1 1/2 hours. Baste the meatloaf every 30 minutes with the sauce. This is very important to bring out the full flavor.

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HONEYMOON PINEAPPLE HASH

36 large marshmallows

1/2 cup milk
1 tall can evaporated milk
1 can crushed pineapple, drained
28 graham crackers
5 tbsp butter, melted

In a small saucepan over medium-low heat, melt the marshmallows in the milk stirring constantly; do not boil. Remove from the heat, pour into a large bowl and allow to cool. In another large bowl, whip the evaporated milk until it holds peaks. Once the marshmallow mixture has cooled, add the whipped evaporated milk and the pineapple. Fold in to blend.

Crush the graham crackers into crumbs and add the melted butter. Mix well. Cover the bottom of a lightly greased pan or baking dish with 1/2 of the crumb mixture. Press down. Pour the pineapple mixture over the crumb crust. Put the remaining graham cracker mixture over the top of the pineapple mixture. Put in the freezer for 2 hours before serving.

PRIZE-WINNING PERSIMMON PECAN SURPRISE

This is another Indiana persimmon recipe.

1 1/2 cups vanilla wafer crumbs
1/2 cup chopped pecans

Combine the wafer crumbs and the pecans together well. Spread the mixture over the bottom of an 8 x 8-inch square dish or pan, reserving about 1/3 cup for later.

1 cup persimmon pulp
1/4 cup powdered sugar

Mix the pulp and powdered sugar together well and spread half of the mixture over the crumb layer.

1 cup marshmallow cream
2 oz cream cheese, softened
1/2 cup powdered sugar

Combine the marshmallow cream, cream cheese, and powdered sugar together until mixed well. Spread the marshmallow cream mixture over the persimmon pulp mixture.

1 small jar of maraschino cherries

Drain cherries well on paper towels; coarsely chop. Sprinkle cherries over the marshmallow cream mixture, saving a tablespoonful to sprinkle on top as garnish.

Spread the remaining persimmon pulp mixture over the cherries.

1 small carton frozen whipped topping, thawed.

Spread the thawed whipped topping over the chopped cherries.

Sprinkle the remaining vanilla wafer-nut mixture over the top of the whipped topping. Sprinkle the reserved tablespoon of cherries over the top. Refrigerate until thoroughly chilled before serving.

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EASY OLD FASHION BAKED BEANS

This recipe is from an old grocery store ad.

2 cans (regular size) Great Northern Beans
1 cup tomato catsup
1/2 cup brown sugar
2 tbsp prepared mustard
1 medium onion, chopped
6 slices bacon, cut into 2-inch pieces

Preheat oven to 350 degrees. Saute the onion and bacon. Set aside. Combine the beans, catsup, brown sugar, and mustard. Pour the bean mixture into a lightly buttered casserole dish. Top with the bacon and onion mixture. Cover and bake at 350 degrees for 1 1/2 hours. Serves 6 to 8.

file photo for reference, not this exact recipe

GIGI'S OLD FASHION BEAN SALAD

2/3 cup cider vinegar

3/4 cup sugar
1 tsp salt
1 can wax beans
1 can cut green beans
1 can lima beans
1 can red kidney beans
1 medium onion
1 green bell pepper
1/3 cup salad oil
1/2 tsp pepper

In a saucepan heat the vinegar, sugar, and salt until the sugar is melted. Drain the wax beans, green beans, and lima beans. Rinse and drain the kidney beans. Dice the onion and the bell pepper. Combine the beans, onion, and bell pepper in a medium bowl. Add the vinegar mixture, salad oil, and pepper. Toss together well to coat all the beans and vegetables. Refrigerate overnight for the best results.

file photo for reference - not this exact recipe

OLD FASHION STRAWBERRY JAM

This recipe gives certain results every time!

8 cups fresh strawberries
1 box (1 3/4-oz) Sure-Jell powdered pectin
7 cups sugar

Wash and hull the berries, crush.  This should leave you with about 5 cups of crushed berries. 

Place the berries in at least an 8-quart size pan and add the pectin.  Bring the mixture to a boil, stirring constantly.  As soon as the mixture reaches a full boil, stir in the sugar a little at a time and let come back to a full boil that you cannot stir down.  Boil for 1 minute stirring constantly.

Remove pan from the heat and immediately ladle into hot sterilized jelly jars.  Screw on hot sterilized 2-piece lids and process jars in a boiling water bath for 5 minutes. 

Note:  If you plan to use the jelly soon, you can skip the hot water bath and just refrigerate.

Yield: Approximately 6 cups of jam.

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FOOLED YOU HAM SALAD SANDWICHES

This recipe is from an old Hoosier cookbook. I, personally, prefer this over ham salad.

1 lb bologna
1/2 cup sweet pickle relish
1 cup mayonnaise-style salad dressing
1/2 dozen boiled eggs, finely chopped
1/2 cup finely chopped onion

Grind or finely chop the bologna. In a large bowl, combine the bologna, pickle relish, and onions. Add the salad dressing and eggs. Stir to combine well. This makes a great sandwich served on bread or split rolls with lettuce leaves.

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AMISH GREEN BEAN SALAD

1 onion, sliced in rings

1 bell pepper, sliced in rings

1 can wax beans

1 cup cooked green beans

1 cup kidney beans

1 cup sugar

3/4 cup vinegar

1/2 cup oil

1 tsp salt

1/2 tsp pepper

Mix all ingredients together and refrigerate at least 12 hours before serving.

file photo used for reference only, not this exact recipe.

HASH BROWN SKILLET BREAKFAST

6 slices bacon

1 pkg frozen hash browns

6 eggs, beaten

1/2 cup milk

1/2 tsp salt

1/4 tsp garlic powder, optional

1/2 tsp black pepper

l cup grated cheddar (or your choice) cheese

Cook bacon in a large skillet until crisp. Drain on paper towels and then crumble; set aside.

Cook potatoes in the bacon drippings until crisp and lightly browned.

In a medium bowl, using a whisk, beat eggs, milk, and spices together and pour over the potatoes.

Sprinkle the cheese and crumbled bacon over the top of the egg mixture. Cover and cook over low heat 10 minutes. or until eggs are set.

To serve, cut into wedges and serve warm.

Yield: 6 servings.

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

 

PAT'S COCONUT BREAD

An old Texas recipe.

2 1/4 cups all-purpose flour
1 cup sugar
1 tbsp + 1 tsp baking powder
1 tsp salt
1 1/4 cups shredded coconut, toasted and cooled
1 1/2 cups milk
1 egg, lightly beaten
2 tbsp peanut oil
1 tsp coconut extract

Preheat oven to 350 degrees. Lightly grease a 9-inch loaf baking pan.

Sift the flour, sugar, baking powder, and salt into a medium mixing bowl. Add the toasted coconut and blend well. Combine the milk, egg, oil, and coconut extract in another bowl; mix together well. Add the milk mixture to the flour mixture, all at once, and stir briefly just until blended. Do not overmix.

Pour the batter into the prepared pan. Bake at 350 degrees for about 1 hour or until a wooden toothpick inserted in the center comes out clean. Invert onto a wire rack and cool to room temperature before slicing.

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LIMA HAMBURGER PIE

This recipe is from an old Midwestern church cookbook.

2 tbsp fat
1/2 small, minced onion
1 can condensed tomato soup
pepper to taste
salt to taste
1 1/2 lb ground beef
2 1/2 cups lima beans

Melt the fat in a skillet. Add the ground beef and onion; fry until the onion is tender and the beef is no longer pink. In a baking dish, combine the lima beans, tomato soup, salt and pepper. Top the beans mixture with the ground beef and onion mixture. Top with a piece of pie dough. Bake in a 400-degree oven for 20 to 30 minutes until heated through and the pastry crust is golden brown.

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WILMA'S FAVORITE BUTTERMILK BISCUITS

This is another old Southern Indiana recipe.

2 cups all-purpose flour
3/4 tsp salt
1 tbsp baking powder
1/4 cup lard (or shortening)
1 cup buttermilk
1/4 tsp baking soda

Sift the flour, salt, and baking powder together into a large bowl. Work the lard into the flour mixture using your fingers. Mix the baking soda into the buttermilk and add to the flour mixture, blend lightly. Knead and roll out to 1/2-inch thick on a lightly floured surface. Using a biscuit cutter or the lip of a glass cut the dough. Bake on a greased baking pan (or even better, a cast iron skillet).

NOTE: Do not over knead the dough. The less you knead, the better the biscuits.

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BECKY'S 7-UP SALAD

1 pkg (4 serving size) lime gelatin

2 cups boiling water

8 oz cream cheese

2 cups 7-UP

1 cup crushed pineapple, drained

1/2 cup chopped pecans

1 cup miniature marshmallows

Dissolve the gelatin in the boiling water until all gelatin is dissolved. Add the cream cheese and stir until melted. Add the 7-UP, stir and refrigerate. When the mixture is partially set, fold in the pineapple, pecans, and marshmallows. Return to the refrigerator until completely set. This makes a pretty molded salad.

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SALLY LUNN BATTER BREAD

1 pkg (1/2-oz) active dry yeast

1/2 cup warm water (110 to 115-degrees)

1 cup warm milk (see degrees above)

1/2 cup butter or margarine softened

1/4 cup sugar

2 tsp salt

3 eggs

5 1/2 to 6 cups all-purpose flour

HONEY BUTTER:

1/2 cup butter (no substitutions)

1/2 cup honey

In a mixing bowl, dissolve yeast in warm water. Add milk, butter, sugar, salt, eggs and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour.

Stir the dough down. Spoon into a greased and floured 10-inch tube pan. Cover and let rise until doubled, about 1 hour. Bake at 400-degrees for 25-30 minutes or until golden brown. Remove from pan to a wire rack. 

Combine the honey butter ingredients until smooth. Serve with the bread.

Yield: 12-16 servings

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HOMEMADE SODA CRACKERS

This is an old Texas recipe.

2 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
2 tbsp butter
2/3 cup buttermilk or sour cream

Preheat oven to 375 degrees.

Combine the flour, salt, and baking soda. Cut the butter into the flour mixture; stir in the buttermilk. Form the dough into a ball and knead a few times. Divide dough into several pieces and roll each out, one at a time, very thin on a floured surface. Lay sheets of dough on ungreased baking sheets and cut into squares with a very sharp knife or use a pizza cutter. Sprinkle with some additional salt. Prick squares with a fork. Bake at 375 degrees for 10 to 12 minutes or until lightly browned.

AMISH CARAMEL APPLES

1 cup brown sugar

1 cup corn syrup

1 cup heavy cream

Dash of salt

6 apples

Make caramel dip by cooking the brown sugar, corn syrup, cream and salt together to the soft ball stage. Turn heat to low while dipping the apples in the mixture. Insert ice cream sticks into the tops of the apples and set out on waxed paper to dry.

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GREEN TOMATO MINCEMEAT

 This is an old Amish recipe that uses up the green tomatoes in canning.

1-peck green tomatoes

2 boxes raisins 

5 lbs brown sugar

2 tbsp cloves

2 tbsp cinnamon

2 tbsp allspice

1 cup vinegar

6 large tart apples, peeled and chopped

Grind tomatoes and drain the juice measuring to see how much there was. Add as much water to the tomatoes as there was discarded juice. Add the raisins, spices, and vinegar. Cook the mixture 45 minutes then add the apples. When the apples are tender, pack the mincemeat into clear canning jars. Seal jars by cooking in a hot water bath.

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CRUNCH CAULIFLOWER-BROCCOLI SALAD

This is another old Indiana recipe.

1 large head cauliflower
1 large bunch broccoli
1 medium red onion
1 medium bell pepper
1 jar pimento

Dressing:
1 cup Miracle Whip salad dressing
1/2 cup oil
1/2 cup sugar
1/2 tsp dry mustard
1/3 cup vinegar

In a large salad bowl, break cauliflower and broccoli into small pieces. Slice the onion into thin slices, break into rings and add to the salad bowl. Dice the bell pepper and add to bowl. Add the drained and chopped pimento.

In a small bowl whisk together the salad dressing, oil, sugar, dry mustard, and vinegar until well blended. Pour the dressing over the vegetables in the salad bowl. Toss to mix well. Cover, refrigerate and let stand overnight for the vegetables to marinate. Serve chilled.

 

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EASY CHOCOLATE KISSES-CHERRY PIE

This is an old recipe from Hershey's.

1 baked (9-inch) pie shell
1 pkg (10-oz) Hershey's Mini Milk Chocolate Kisses
1 1/2 cups miniature marshmallows
1/3 cup milk
1/2-pint cold whipping cream
1 can (21-oz) cherry pie filling, chilled
Whipped Cream

Place 1 cup of the mini kisses, the marshmallows and milk in a medium micro-wave safe bowl. Microwave the mixture on high for 1 to 2 minutes or until chocolate is softened and the mixture is melted and smooth when stirred. Cool mixture completely.

In a small mixing bowl, beat the whipping cream until stiff. Fold whipped cream into the cooled chocolate mixture. Spoon the mixture into the prepared crust. Cover and refrigerate four hours or until firm.

Just before serving, garnish the pie with the pie filling, whipped cream, and the extra mini kisses.

FROZEN FRUIT SALAD CUBES

This is an old recipe from the 1950s where it was a favorite at Bridge Club parties in Southern Indiana.

1 1-lb. can fruit cocktail
1 3-oz pkg cream cheese
2 tbsp fruit cocktail syrup
1/3 cup all-purpose cream, whipped
1/4 cup sugar
1/8 tsp. salt
6 marshmallows, quartered
1 tablespoon lemon juice

Soften cream cheese and drain fruit cocktail.  Mix cheese, fruit juice and sugar until smooth.  Add marshmallows; fold into fruit cocktail; fold whipped cream into fruit mixture.  Pour into ice cube trays and freeze until firm.  (No stirring needed.) Makes 1 quart.

If you prefer round slices, pack into the fruit cocktail can, cover end with foil and put in freezer until firm.  To serve, open the other end also and with the lid push contents out to slice.

file photo used for reference only - not this exact recipe

STELLA'S BAKED APPLE PUDDING

1/3 cup softened butter

1 egg
1 tsp baking soda
1/4 tsp cinnamon
2 cups grated apples
1 cup sugar
1 cup flour
1/4 tsp salt
1 tsp vanilla
1/2 cup chopped walnuts

Preheat oven to 350 degrees.

In a large bowl combine the butter, egg, and sugar beating until fluffy. Blend in the baking soda, cinnamon, flour, salt, and vanilla. Stir in the apples and walnuts. Pour mixture into an ungreased 8-inch square baking pan. Bake at 350 degrees for 35 minutes. Serve topped with whipped cream or ice cream, if desired.

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MS AGATHA'S CREAM PUFFS

This is an old Hoosier recipe.

Puffs:
1/4 cup shortening
1/2 cup boiling water
1/2 cup all-purpose flour
2 eggs

Filling:
1 cup milk
4 tbsp flour
6 tbsp sugar
1 egg
few grains salt
1/4 tsp vanilla or other flavoring of your choice

To make the puffs: Combine the shortening and boiling water and continue to boil until the shortening melts. Add the flour and beat until mixture is smooth and thick and leaves the side of the pan. Add the eggs, one at a time, and beat well after each addition. The mixture should be a thick, heavy dough. Arrange on an oiled cookie sheet or shallow baking pan small rounds of dough, at least 3-inches apart.

Bake in a moderate oven (350 degrees) for 40 minutes or until the cream puffs are puffed up and brown all over. Cut just enough to fill with the cream filling.

To make the filling: In a saucepan combine the milk and sugar. Add the flour and whisk until smooth. Add the salt, then stir in the egg. Cook the mixture over low heat until thickened. Remove from heat, add the vanilla or other flavoring; stir to blend. Use to fill the puffs.

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PEAS FOR GUESTS

This recipe is from an old church cookbook.

1 large pkg frozen peas
1 jar mushrooms stems and pieces
1 jar baby onions
3 tbsp butter

Prepare the peas as directed on the package and drain. Sauté onions and mushrooms in butter. Add the drained peas to the onions and mushrooms. Stir gently to blend.

 

file photo for reference only - not this exact recipe