OKLAHOMA BANANA-COCONUT-NUT CAKE

This is an old recipe from a church in Cushing, Oklahoma.

2 1/2 cups sugar
1 tsp soda
3/4 tsp salt
1 1/2 cups mashed ripe bananas
1/2 cup buttermilk
3 cups flour
1 tsp vanilla
1 1/2 cup vegetable oil
3 eggs
1 cup chopped nuts
1 cup flaked coconut

Mix the sugar, soda, salt, mashed bananas, buttermilk, flour, vanilla, vegetable oil, and eggs together well. Add the nuts and the coconut. Bake for 1 hour and 10 minutes at 350 degrees in a greased and floured tube or bundt pan. Sprinkle with some powdered sugar before serving, if desired.

file photo of a similar recipe, used for reference

BUFFET CARROT CASSEROLE

12 carrots, cleaned and sliced diagonally

1/4 cup all-purpose flour
1/4 cup butter
1/4 tsp tsp dry mustard
1/8 tsp celery salt
1/8 tsp black pepper
1/2 lb sliced American cheese
3 cups breadcrumbs
1 medium onion, chopped
1 tsp salt
2 cups milk

In a large saucepan or large deep skillet, melt the butter, add the onion and cook until transparent. Stir in the flour, salt, and mustard. Slowly stir in the milk while stirring constantly. Cook until smooth. Add the celery salt and pepper. Stir in the sliced carrots. Grease a baking dish and make alternate layers of the carrots and the cheese. Sprinkle the breadcrumbs over the top of the casserole. Bake in a 350-degree oven until the crumbs are browned, about 25 minutes.

file photo for reference

Old Fashion Midwest Cinnamon Raisin Bars

This is an old recipe from the Indiana and Illinois section of the Midwest.

1/4 cup butter
1 cup packed down brown sugar
1 large egg
1/2 cup hot coffee
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1/2 cup dark raisins
1/4 cup chopped pecans or walnuts

Preheat the oven to 350 degrees.

Combine the butter and brown sugar in a mixing bowl until crumbly. This should take a couple of minutes. Add the egg and mix well. Gradually beat the hot coffee into the mixture. Combine the flour, baking powder, cinnamon, baking soda, and salt. Add the flour mixture to the coffee mixture and mix well. Stir in the raisins and the pecans or walnuts.

Pour the batter into a 9 x 13-inch baking pan that has been lightly greased. Bake at 350 degrees for about 20 minutes or until the edges begin to pull away from the pan and a wooden toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack for 5 minutes.

ICING:

1 cup powdered sugar
1/2 tsp vanilla
approximately 4 tsps water

While the bars cool, combine the powdered sugar, vanilla, and enough water to make mixture of spreading consistency. Spread over the warm bars. Cut into 18 bars.

file photo for reference 

SCALLOPED CABBAGE HOOSIER-STYLE

This is another old recipe from Southern Indiana.

1 large head of cabbage, quartered
1 tsp salt
1 can cream of mushroom soup
6 slices American cheese
1/2 tsp salt (I omit)
dash of pepper
Breadcrumbs

In a large saucepan cover the cabbage with water. Add the teaspoon of salt, bring mixture to a boil and cook approximately 20 minutes. Drain cabbage and dispose of water. In a greased casserole dish, layer half the cabbage. Spread half the soup over the cabbage and cover with 3 slices of cheese. Repeat the layers. Sprinkle with 1/2 tsp salt, if using, and the pepper. Sprinkle the top with fine breadcrumbs. Place in a 350 degrees oven and bake for 30 minutes.

NOTE: When I make this, I sprinkle the second layer of cabbage with some Herb de Provance, use Italian-flavored breadcrumbs, and about 5 minutes before the casserole is done, I sprinkle some shredded Cheddar cheese over the top. I like my foods spicy and cheesy.

file photo used for reference only - not this exact recipe

OLD TIMEY OATMEAL COOKIES

This recipe is so old, I don't know where it came from.

3/4 cup lard (or shortening)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
1 tsp vanilla
1 cup sifted all-purpose flour
1 tsp salt
1/2 tsp baking soda
3 cups uncooked oats

Beat the lard (or shortening), brown sugar, granulated sugar, egg, water, and vanilla together until creamy. Sift together the flour, salt, and baking soda. Add the flour mixture to the sugar mixture; blend well. Stir in the oats and drop by teaspoonful onto greased cookie sheets. Bake in a preheated moderate oven (350 degrees) for 12 to 15 minutes. 

Variation: Add 3/4 cup raisins for oatmeal raisin cookies.

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PIMENTO CHEESE SPREAD

3/4 to 1 lb sharp cheddar cheese

Small piece of onion

1 can pimentos

1 to 2 tsp sugar

2 to 3 hard boiled eggs

Mayonnaise to taste

1 tbsp vinegar

Pinch of dry mustard OR spoonful of yellow mustard

Put cheese, onion and eggs through food grinder. Drain and chop pimentos. Add to ground cheese mixture. Blend mayonnaise, vinegar, sugar and mustard with other ingredients into a good spreading consistency. Serve with crackers. Use to stuff celery or makes a good vegetable dip.

file photo for reference

BREAD AND BUTTER PICKLES WITH BELL PEPPERS

As a child in Southern Indiana, we had big gardens and grew lots of cucumbers, peppers, and other vegetables. We canned them and ate them all through the winter. This is one of our canning recipes.

4 qts sliced cucumbers
6 medium onions, diced
3 garlic cloves
1 green bell pepper, diced
1 red bell pepper, diced
3 cups white vinegar
5 cups sugar
1 1/2 tsp turmeric
2 tsp mustard seed
1 1/2 tsp celery seed

Put the cucumbers, onions, garlic, and bell peppers in a large pan or bowl and cover with ice. Let stand for three hours. Drain all the water from the vegetables and pack the vegetables into hot, sterilized quart or pint jars, leaving room for the liquid.

In a large saucepan, combine the vinegar, sugar, turmeric, mustard seed, and celery seed. Bring the mixture to a boil. Pour the mixture over the vegetables leaving some air space at the top of each jar. Seal with hot sterile lids.

Before storing check to be sure jars have sealed. Top should have a slight indention and as the jars cool that should have made popping sounds. Any jars that haven't sealed should be refrigerated and used first.

File photo used for reference.

CHEESY SOFT PRETZELS

1 1/2 cups all-purpose flour

1/2 cup shredded cheddar cheese

2 tsp baking powder

1 tsp sugar

3/4 tsp salt

2 tbsp cold butter

2/3 cup milk

1 egg, beaten

Coarse salt

In a bowl, combine flour, cheese, baking powder, sugar and salt. Cut in butter until crumbly. Stir in milk just until moistened. Knead on a floured surface for 1 minute. Divide the dough in half. Roll each portion of dough into a 12" x 8" rectangle; cut each into 9, 8" long strips. Fold the strips in half, pinching the edges, and twist into pretzel shapes. 

Place on greased baking sheets. Brush pretzels with the egg and sprinkle with the course salt.

Bake at 400 degrees for 12-15 minutes or until golden brown. Best served immediately.

Yield: 18 pretzels

Recipe and photo from a 1999 TOH magazine.

PECAN COTTAGE CHEESE SALAD

This recipe is from a lady who was a friend of my late mother many years ago.

1 cup chopped celery
1 cup chopped green bell pepper
1/2 tsp salt
1 cup chopped pecans
2 cups crushed pineapple, drained--reserve 1/4 cup juice
1/4 cup hot pineapple juice
2 cups cottage cheese
1 tbsp unflavored gelatin
1/4 cup water
1/4 cup mayonnaise
1/2 cup powdered sugar
1/2 cup whipped cream

Combine the celery, bell pepper, salt, and pecans together; set aside. Soften the unflavored gelatin in the 1/4 cup of water for 5 minutes; add the hot pineapple juice and stir until gelatin is dissolved. Stir in the pineapple and allow to cool. Mix the cottage cheese, mayonnaise and powdered sugar together in a large bowl; fold in the whipped cream. Add the celery mixture, mixing in well. Stir in the gelatin mixture and chill until firm.

PARKVIEW BRAN ROLLS

1 cup boiling water

1 cup shortening
1 cup 100% All Bran cereal
3/4 cup sugar
1 1/2 tsp salt
2 cakes of yeast OR 3 dry yeast
1 cup lukewarm water
2 beaten eggs
6 cups all-purpose flour

In a large bowl, pour the boiling water over the shortening, cereal, sugar, and salt; cool.

Mix the yeast into the 1 cup of lukewarm water; add to the cooled mixture. Add the eggs, mix in. Add the flour, 3 cups at a time; mix well. Cover dish and let rise. Store the dough in the refrigerator overnight. Remove from the refrigerator and allow to re-rise for two to three hours. Pinch off dough into greased muffin cups. Bake at 400 degrees for about 10 minutes or until golden brown.

file photo for reference

 

EASY OLD TIME SMOKED SALMON

This old recipe is from Michigan, our neighbor to the north when I was growing up in Indiana.

1 (2-lb) salmon fillet
2 tbsp brown sugar
2 tsp salt
1/2 tsp fresh ground black pepper
1 1/2 tbsp Liquid Smoke

Spray an 11" x 7" x 2" baking dish with nonstick cooking spray. Place the salmon fillet in the pan, skin side down. Season the salmon with the salt and pepper. Sprinkle the salmon with the brown sugar. Drizzle the liquid smoke over all. Cover with plastic wrap and refrigerate for 4 to 8 hours.

Drain salmon and discard the liquid. Bake at 350 degrees for 35 to 45 minutes or until the salmon flakes easily with a fork. Cool to room temperature. Cover and refrigerate overnight or at least 8 hours.

Per ounce: 110 calories, 2 g carbs, 11 g protein

file photo for reference only

ICE BOX PIE

Do you remember having an ice box? I can remember it vividly. It sat in the corner of our old farmhouse kitchen. I loved going into town with Dad to get the big blocks of ice for the bottom drawer. It was fascinating to watch those big tongs life the ice and put it in the trunk of our car.

3 crumb pie crusts

2 eggs
1 cup sugar
1 1/2 cups pineapple
1/4 tsp salt
1 1/2 small pkg strawberry gelatin
1 regular size can evaporated milk, chilled and whipped

In a heavy saucepan mix together the eggs, pineapple, sugar, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat. Add the gelatin, stirring to dissolve. Allow the mixture to cool then fold in the whipped milk. Pour the mixture evenly into the 3 crumb crusts. Chill until firm before cutting to serve.

File photo for reference only.

GRANNY'S 7 UP CAKE

This is an old recipe from a lady who worked at the Westinghouse plant in Bloomington, Indiana years ago. She gave this recipe to my late mother-in-law who was her co-worker.

1 regular box lemon cake mix
1 4-serving size box of instant lemon pudding mix
1 bottle (10-oz) 7 UP soda
3/4 cup cooking oil
4 eggs, separated

Preheat the oven to 350 degrees. Grease and flour 3 8-inch round cake pans; set aside.

Combine the cake mix, instant lemon pudding mix, 7 UP, cooking oil, and egg yolks in a medium mixing bowl. Beat the mixture for two minutes.

In a separate bowl, beat the egg whites until stiff and gently fold into the cake mixture.

Pour into the prepared cake pans and bake for 30 to 35 minutes until a wooden toothpick inserted in the center comes out clean. Cool in the pan for a couple of minutes. Remove from the pan and cool completely on wire racks.

FILLING:

1 cup evaporated milk
1 cup granulated sugar
3 egg yolks
1 stick butter
1 tsp vanilla
1 small can crushed pineapple, drained
1 can coconut

In a medium saucepan combine the butter, evaporated milk, granulated sugar, and egg yolks. Cook over medium heat, stirring frequently, for 10 to 12 minutes until thickened. Remove from the heat and add the vanilla, crushed pineapple, and coconut.

Place one cooled cake layer on serving plate and top with the one-third of the filling. Top filling with the second cake layer; top with another one-third of the filling. Add the last cake layer to the top and top it with the last third of the filling.

file photo

JEAN'S BUTTER CRUNCH TOFFEE

This recipe was often made by one of the ladies in the community where I was raised in Southern Indiana. It is from her first cookbook.

1 cup butter
1 cup sugar
1 tbsp water
1 tbsp corn syrup
1/2 cup chopped pecans
4 squares baking chocolate (melted)
1 1/2 cup very finely chopped nuts

Lightly butter a 9 x 13-inch pan and set it aside.
Melt the butter in a saucepan over low heat. Remove from the heat and add the sugar; stir until well blended. Return to low heat and stir constantly until the mixture reaches a full rolling boil. Add the water and corn syrup mixing well. Cook over low heat, stirring constantly to a soft crack stage. Remove from the heat and immediately stir in the half cup of chopped pecans. Pour into the prepared pan and spread out evenly. Allow to cool in the pan. Remove cooled toffee from the pan to waxed paper and spread the top with the melted chocolate. Sprinkle with the finely chopped nuts. Allow to stand until the chocolate is set. Break into pieces. 

As you can see, I have gotten a lot of use from Jean's cookbook. I lost the front years ago.

PINEAPPLE ORANGE FRUIT SALAD

8 oz cream cheese, softened

1 can (14-oz) sweetened condensed milk
1 small carton frozen whipped topping, thawed
2 cans drained pineapple chunks
2 small cans Mandarin oranges, drained
1/2 cup chopped pecans or walnuts

With an electric mixer beat the cream cheese and sweetened condensed milk together until blended. Fold in the whipped topping. Gently fold in the pineapple chunks, oranges, and nuts. Chill before serving.

file photo for reference only

MUSTARDY PORK TENDERLOINS

1 cup nonfat Greek yogurt*

2 tbsp chopped fresh herbs

1 tsp grated lemon zest

1/2 tsp garlic salt

2 tbsp extra-virgin olive oil

1 tbsp spicy brown mustard

1/4 tsp black pepper

2 (1 lb each) pork tenderloins

2 tsp herb seasoning

Heat oven to 350-degrees.

In a bowl, stir together yogurt, herbs, lemon zest and garlic salt, cover and chill until ready to serve.

In a small bowl, combine 1 tablespoon of the olive oil, mustard, and pepper. Spread over the pork and sprinkle with the herb seasoning.

In a 12-inch nonstick skillet, heat the other 1 tablespoon of olive oil over medium-high heat. Add the pork and cook, turning, until browned all over, 6 to 7 minutes. Cover and cook over low heat, turning once, until a meat thermometer inserted into the thickest part reads 145-degrees. This should take about 5 minutes per side. Transfer meat to a cutting board and let stand for 5 minutes before slicing to serve. Spoon the sauce over the meat to serve.

Yield: 4 servings Per serving: 230 calories, 35g protein, 3g carbs, 1g sugar, 380 mg sodium, 8g (2g sat) fat

In the picture below, this recipe is served with mashed cauliflower and a salad.

file photo

REFRIGERATOR MIXED VEGETABLE SALAD

This is another of the old recipes from my Southern Indiana childhood (many years ago!!)

1 can green beans, drained
1 can kidney beans, drained
1 can sweet peas, drained
1 can green lima beans, drained
1/2 cup diced onion
2 cups diced celery
1 cup diced green bell pepper
3 tbsp chopped pimento
1 cup sugar
2 tbsp cornstarch
1/2 tsp salt
dash of pepper
1 cup white or cider vinegar
1/2 cup water
2 tbsp mustard

In a mixing bowl combine the green beans, kidney beans, peas, lima beans, onion, celery, bell pepper and pimento; set aside.

In a saucepan, combine the sugar, cornstarch, salt, pepper, vinegar, water, and mustard. Bring the mixture to a boil over medium heat. Pour over the vegetables in the mixing bowl. Toss to coat all the vegetables well. Cover and refrigerate. Let sit at least an hour or two before serving.

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BBQ CHICKEN

This is an old recipe from a former grocery store in Southern Indiana. The picture is a stock file photo.

4 chicken breasts skinned
1 cup catsup
1/2 cup water
1/4 cup lemon juice
1/4 cup vinegar
2 tbsp Worcestershire sauce
4 tbsp onion powder

Combine catsup, water, lemon juice, vinegar, Worcestershire sauce, and onion powder in a small saucepan. Bring to a boil over medium heat. Grill chicken, bone side down about 20 minutes. Begin brushing chicken with sauce. Turn chicken and continue brushing. Grill 20 minutes more. Keep brushing chicken and cook until chicken juices run clear and chicken is done.

file photo

PEANUT CORNSTICKS

 This is an old recipe from Indianapolis, Indiana. 

1 tbsp butter

2 tbsp finely chopped onion

2 tbsp chopped green (bell) pepper

1 tbsp finely chopped pimento

1/2 cup chopped peanuts

1 pkg (12-oz) corn muffin mix, prepared as directed

Melt butter in a skillet over low heat. Sauté onion, green pepper and pimento for about 5 minutes or until softened and browned; set aside. Prepare corn muffin mix and add the sauteed mixture and peanuts, stirring to mix well.

Pour batter into well-greased corn stick pans, filling each stick about 2/3 full. If you do not have a corn stick pan, use an 8- or 9-inch pan.

Bake at 42degrees 15 minutes or until browned. The square pan may take about 5-10 minutes longer to bake.

file photo for reference only - not this recipe

BAKED OLIVE CHEESE BALLS

This is another old recipe from my childhood.

1 cup cheddar cheese
2 tbsp butter
1/2 cup all-purpose flour
dash of black pepper
25 medium pitted olives, well drained

Preheat oven to 400 degrees.

Drain the olives then lay out on paper towels to further dry.

In a mixing bowl cream together the cheddar cheese and the butter. When creamy, add the flour and black pepper; stir to blend well. Wrap a teaspoon of the cheese dough around each of the olives. Place on a baking sheet and bake in the hot oven for 15 minutes.

file photo

THELMA'S GREEN BEAN CASSEROLE

This is another old recipe from my roots in Southern Indiana. This was from one of my late mother-in-law's co-workers around sixty-five years ago.

2 cans French-style green beans, drained
3 tbsp melted butter
2 tbsp all-purpose flour
1 tsp salt
1/4 tsp pepper
1 tsp sugar
1/2 tsp grated onion
1 cup sour cream
1/2 lb grated cheddar cheese
1/2 cup corn flake crumbs
1 tbsp melted butter

In a medium saucepan, over low heat cook the flour with the 3 tablespoons of butter, stirring constantly until smooth and butter is thickened. Remove pan from the heat and stir in the salt, pepper, sugar, onion, and sour cream. Fold in the green beans. Pour the mixture into a greased long, flat, glass baking pan. Cover casserole with the cheese.

Combine the corn flake crumbs and the 1 tablespoon of melted butter and put over the top of the cheese.

Bake at 350 degrees for 30 minutes.

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TOMATO BACON PIE

 1 9-inch unbaked deep-dish pastry shell

3 ripe tomatoes, cut in 1/4-inch slices

10 bacon strips, cooked, drained, crumbled

1 cup shredded cheddar cheese

1 cup mayonnaise

Bake pastry shell until very lightly browned. Set aside to cool.

After shell has cooled, arrange tomato slices in the pastry shell. Sprinkle the bacon crumbles over the tomatoes.

In a bowl, combine the cheese and mayonnaise. Spoon the mixture over the bacon in the center of the pie. Leave 1-inch between the cheese mixture and the pastry crust. Bake at 350-degrees. Cover edges of crust with foil to keep from over browning.

Yield: 6 servings

TOH photo