PINEAPPLE CHEESE BALL

 pkgs (8-oz each) cream cheese, softened

1 cup crushed pineapple, drained
2 cups chopped pecans, divided
1/4 cup finely chopped green bell pepper
2 tbsp finely chopped onion
dash of salt, optional

Stir crushed pineapple into the cream cheese. Gradually add in 1 cup of the pecans, bell pepper, onion, and salt, if using. When mixture is well blended, form into a ball. Roll the ball in the remaining cup of pecans. Chill until serving time. Serve with an assortment of crackers and celery sticks.

 This is a file photo from TOH used for reference only.

BANANA-PRALINE MUFFINS

This is a Better Homes & Gardens recipe from the 1980s.

3 tbsp brown sugar

1 tbsp dairy sour cream

1/3 cup chopped pecans

3 small bananas

1 slightly beaten egg

1/2 cup sugar

1/4 cup cooking oil

1 1/2 cups packaged pancake mix

In a small bowl stir together brown sugar and sour cream; stir in pecans. Set aside.

Mash bananas. In a medium mixing bowl stir together egg, sugar, oil and mashed bananas until well blended. Add pancake mix, stirring just until moistened. Grease muffin cups or line with paper bake cups; fill 2/3 full with batter. Drop 1 teaspoon of pecan mixture atop each muffin. Bake in 400-degree oven for 12-15 minutes or until golden brown. Makes 12 muffins.

file photo for reference

LOUISIANA CHICKEN GUMBO

1 small 3-lb fowl

4 tablespoons fat, butter or bacon fat

1 (1-lb) thick slice ham, diced

1 medium onion, sliced

1 1/2 teaspoon salt

1 quart hot water

2 cups sliced okra

1 sprig thyme

2 dozen oysters

1/16 teaspoon cayenne

1 tablespoon file' or 3 tablespoons sassafras leaves

Clean chicken and cut into pieces. Sauté chicken in fat in heavy frying pan until browned, turning frequently. Add ham and onion and sauté about 10 minutes. Add salt and water; bring to a boil, and simmer about 1 1/2 hours, or until chicken is tender. Add okra and thyme and simmer 1/2 hour longer. or until okra is tender. Remove chicken from the bone and return to stock. Add oysters and cayenne and cook until edges of oysters curl. Add additional seasoning if needed. Just before serving stir in file' or sassafras leaves. Serve at once in hot tureen with boiled rice or serve in hot soup bowls. Makes 6 to 8 servings.

file photo for reference only

This is an old Gone with the Wind era recipe.

SWEET 'N' SOUR BRISKET

1 (3 to4 lb) beef brisket

1/2 cup vinegar

1/2 cup apple juice

1/2 cup chili sauce

2 tbsp brown sugar

2 medium onions, sliced

1 cup sliced celery with leaves

3 small cooking apples, cored and cut into wedges

2 tbsp cornstarch

Trim fat from brisket and discard. 

To make marinade, in a bowl sitr together vinegar, apple juice, chili sauce, brown sugar, 1 tsp salt and 1/4 tsp pepper until the sugar and salt are dissolved.

Place a large plastic bag in a large bowl. Place the meat in the bag and pour marinade over the meat. Close the bag and chill 12 up to 24 hours, turning bag occasionally.

Remove meat from bag, reserving marinade. Place meat in a 3-quart casserole dish or a 9"x 13" pan. Top meat with the onions and celery. (Note from Linda - a chef at a resort once told me to always cook meat over the onions, so that's what I do.) Pour the reserved marinade overall. Cover and roast in a 325-degree oven about 3 hours or until the meat is very tender. Add apples during the last 10 minutes of cooking. Remove the meat, veggies and apples to a serving platter, reserving the juices. Cover meat to keep warm.

For the gravy, strain reserved juices and measure 2 1/2 cups. In a medium saucepan, stir cornstarch into 1/4 cup cold water until smooth. Add the reserved 2 1/2 cups juices and cook, stirring, until slightly thickened and bubbly. Cook, stirring another 2 minutes.

To serve, thinly slice the meat and pass the gravy with the meat.

Yield: 10-12 servings

file photo for reference only

EASY CHERRY SQUARES

This recipe is from 1960s Iowa.

1 1/2 cups granulated sugar
1 cup butter
4 eggs
2 cups all-purpose flour
1 tbsp lemon juice
1 can cherry pie filling (or your choice)

Preheat oven to 350 degrees. Generously grease a 16 x 20-inch jelly roll pan and set aside.

In a large mixer bowl, gradually add the sugar to the butter creaming at medium speed until light and fluffy. Add the eggs, one at a time, beating well at low speed after each addition. Add the flour and lemon juice and mix until well combined. Pour the mixture evenly onto the prepared jelly roll pan. Mark off 15 servings by making three across and five down. Place a heaping tablespoon of the pie filling in the center of each of the 15 sections. Bake at 350 degrees for 25 to 30 minutes until lightly browned. Remove from the oven and sprinkle powdered sugar over all.

file photo

CREAM APPLES

This is an old German recipe.

1/2 cup granulated sugar
1/2 cup water
6 large apples, pared and cored
2/3 cup heavy cream
1 egg
1/3 cup granulated sugar
1/4 cup finely ground almonds

In a large, covered skillet, combine the 1/2 cup of granulated sugar with the water. Arrange the apples in the liquid and simmer uncovered for about 10 minutes or until apples are just tender. Remove the apples from the liquid and refrigerate them. Just before serving: Heat the heavy cream to lukewarm. Beat the egg until thick then gradually beat in the 1/3 cup of sugar and the lukewarm cream. Add the ground almonds. Pour over the apples.

Yields six servings.

clipart photo

MIZ NELLIE'S END-OF-SUMMER RELISH

This is an old recipe from my childhood days in Southern Indiana.

4 cups onions, ground
4 cups green tomatoes, ground
4 cups cabbage, ground
5 1/2 cups green bell peppers, ground
3 cups red bell peppers, ground
4 cups cucumbers, ground
1/2 cup salt
1 tbsp celery seeds
6 cups sugar
2 tbsp mustard seed
1 1/2 tsp tumeric
4 cups cider vinegar
2 cups cold water

After grinding the vegetables, place them in either a stainless steel or enameled pot; add the salt. Let stand overnight in the refrigerator.

Next day, pour off the liquid from the vegetables. Rinse well and drain again. Add to vegetables the celery seed, sugar, mustard seed, turmeric, vinegar, and cold water. Bring to a boil, lower heat and simmer for 3 minutes. Pack into 8 hot pint jars. Seal and place in a hot water bath and process for 3 minutes.

file photo - not this exact recipe

TOP PERSIMMON PUDDING

2 to 2 1/2 cups persimmon pulp

1 cup granulated sugar

1 cup brown sugar

3 eggs

1/2 cup melted butter

2 cups flour

1 tsp baking soda

1 tsp baking powder

1/3 tsp nutmeg

1 tsp cinnamon 

3 cups sweet milk

Mix sugar, egg yolks and butter into the persimmon pulp. Sift the dry ingredients together and add alternately with the milk to the persimmon mixture. Add egg whites that have been beaten stiff just before putting in the oven. Bake at 350 degree oven for 1 hour.

This recipe won the persimmon pudding contest at the 1955 Persimmon Festival in Mitchell, Indiana.

Guidepost photo

STOVETOP MUSHROOM MEATBALLS

This is an old recipe I got from my late mother-in-law. She got it from a co-worker at a factory in Bloomington, Indiana approximately fifty or sixty years ago.

Mix 1 can of cream of mushroom soup with 1/2 soup can of water until well blended.

Combine the following ingredients:
1/4 cup of the soup mixture
1 lb ground beef
1/4 cup bread or cracker crumbs
2 tbsp minced onion
1 tbsp minced parsley
1 beaten egg

Mix the above ingredients well and shape into meatballs about 1 1/2-inch diameter each. Brown in a skillet in 2 tablespoons of shortening. Pour off the excess drippings. Add the remaining soup mixture to the skillet, cover, and cook over a low heat for about 20-25 minutes. Baste occasionally during cooking.

File photo for reference only.

OATMEAL BREAD

This recipe is from my hometown newspaper in Indiana. This page was dated Wednesday, April 8,1987. It was in the good food/good health section.

1 pkg active dry yeast
1/4 cup lukewarm water (95-105 degrees)
3/4 cup skim milk
2 tbsp dark molasses
3/4 cup uncooked quick oats or regular oats
3/4 tsp salt
2 tbsp butter or margarine, softened
About 2 1/3 cups whole-wheat flour

In a small bowl, soften yeast in water for 5 to 10 minutes. Stir to dissolve. Meanwhile, scald milk by placing in a small saucepan and heating to just below boiling when tiny bubbles form around the edge of the pan.

In a large bowl, mix together molasses, oats, salt and margarine. Pour hot milk on top and stir to melt margarine. Cool to lukewarm.

Add yeast and enough flour to make a stiff batter; beat well. Add enough extra flour to make a soft dough, and turn out onto lightly floured board. Knead dough, working in extra flour only as needed to keep dough from sticking to board. Knead until smooth, light and elastic, with little air bubbles under the surface (about 5 to 8 minutes).

Place in warm greased bowl, turning dough over once to bring greased side up. Cover with plastic wrap or damp cloth. Place in warm place (80-85 degrees) away from drafts.

When the dough is doubled in volume (1 1/2-2 hours), punch down, form into ball and let rise again until almost doubled in volume (30-45 minutes). Shape into loaf and place in lightly oiled 9" x 5" loaf pan. Grease top lightly. Let rise again until almost doubled in volume (50-60 minutes) or until dough does not spring back when touched.

Bake at 375 degrees until loaf is lightly browned. Tip loaf out of pan and thump bottom with fingers to test for doneness (a hollow sound). If not done, return to oven for a few more minutes. Cool on wire rack before wrapping up.

Yield: 1 loaf of 18 slices
Per slice 2 g fat and 87 calories

File photo for reference

SIRLOIN TIPS OVER RICE

 2 tbsp shortening

2 lbs sirloin beef tips in 1-inch cubes

1 can (10.5-oz) beef consommé

1/2 cup Red Burgundy wine

2 tbsp soy sauce

1 clove garlic, minced

1/4 tsp onion powder

2 tbsp cornstarch

1/4 cup water

4 cup hot cooked rice for serving

 Heat oil in a large skillet, add meat and brown on all sides. Stir in the consommé, wine, soy sauce, garlic, and onion powder. Heat to boiling. Reduce heat, cover and simmer 1 hour or until meat is tender. In a cup, combine the water and cornstarch until smooth. Slowly stir the mixture into the skillet, stirring constantly until mixture boils and thickens. Serve over the hot cooked. rice.

file photo for reference only

BROCCOLI AND ONION CASSEROLE

3 tablespoons flour

1 1/2 cups skim milk
1/2 cup evaporated skim milk
1 large bunch broccoli, cut into bite-size pieces
16 small white onions
1 1/2 cups part-skim mozzarella cheese, grated
Freshly ground black pepper

Stir flour into 1/2 cup of the skim milk, blend until smooth. Add remaining milk and evaporated milk. Arrange layers of broccoli, onion, and cheese in a lightly oiled casserole, ending with layer of cheese on top. Season with salt and pepper to taste. Pour milk sauce over all. Bake at 350 degrees for 1 hour.

Yield: 4 servings, about 1 1/4 cup each; about 265 calories

This recipe is from "An Ounce of Prevention" cookbook series produced by the American Institute for Cancer Research.

There are 4 volumes. This recipe is from volume 4. I am not sure which number volume is pictured.

SOUR CREAM RAISIN PIE II

1/2 lb raisins

1/2 c. brown sugar

3/4 c. sour cream

3 eggs

3/4 c. pecans

2 T flour

1/4 tsp salt

1 c. sugar 

1 tsp vanilla

2 T butter

Cook raisins in water until tender, drain and let cool. 

Mix both sugars, flour and salt together.

Beat eggs until fluffy and mix into the sugars. Add the sour cream and vanilla. Mix well. Add pecans. Add melted butter, mix well. Put raisins into an unbaked pie shell. Pour filling over the raisins.

Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees until done.

file photo used for reference only

not this exact recipe

PLAIN OLD CORNBREAD

1 c sifted all-purpose flour

1/4 c sugar

4 tsp. baking powder

3/4 tsp. salt

1 c corn meal

2 eggs

1 c milk

1/4 c shortening

Sift flour with sugar, baking powder and salt. Stir in corn meal. Add eggs, milk and shortening. Beat until smooth. Pour into hot greased pan. Bake at 425 degrees for 20-25 minutes.

file photo

THREE SPAM RECIPES FROM HAWAII

I got these recipes years ago, Wednesday, March 21,1984 to be exact, from the Indianapolis Star newspaper. The article was about the popularity of SPAM as a food in Hawaii. It was a Chronicle Publishing Co. article.

SPAM AND PINEAPPLE PUPUS
1/2 cup brown sugar
2 tablespoons mustard
1 can (12 ounces) SPAM, cut in 1-inch cubes
1 can (15 ounces) pineapple chunks, drained

Combine brown sugar and mustard. Mix in cubes of SPAM and toss to coat evenly. String alternately with pineapple cubes on 6-inch bamboo skewers. Arrange the kebabs on a broiler pan so that they are not touching one another. Spoon any extra sauce over them. Broil 4-inches from heat source for 5 minutes on each side, turning once.  Stick the kebabs in a fresh pineapple and use as a center-piece for the buffet table at your next cocktail party. "Pupus" in Hawaiian means hors d' oeuvre

WIKI WIKI CORNED BEEF STEW
(Makes 4 To 6 Servings)
2 stalks celery, chopped
1 medium potato, cut in 1-inch chunks
1 medium carrot, cut in 1/2-inch chunks
1/4 cup minced onion
1 bay leaf
2 cups boiling water
2 cans (8 ounces each) tomato sauce
1 can (12 ounces) corned beef, cut in 1 1/2-inch chunks
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper

Add the celery, potato, carrot, onion and bay leaf to boiling water. Cover, reduce heat and simmer for 10 minutes, or until vegetables are tender. Add the tomato sauce, corned beef, sugar, salt and pepper, cover and continue cooking for 4 minutes.

PS I'm not sure how that in an article about SPAM. I think it's because the corned beef is also a canned meat.

SPAM AND CABBAGE
1 can (12 ounces) SPAM, cut into 1-by 2- by 1/4-inch pieces
2 tablespoon salad oil
1 2-pound head cabbage, quartered, sliced crosswise in 1-inch-wide pieces
1 tablespoon soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper

Brown SPAM in hot oil over high heat for 2 minutes. Add cabbage and cook about 5 minutes uncovered, stirring occasionally as the cabbage cooks down. Mix in the soy sauce, salt and pepper, and simmer for an additional minute or so.

picture was with the article

L. S. AYRES POPULAR BUTTERMILK CAKE WITH LEMON SAUCE

L.S. Ayres was a very popular department store in Indianapolis, Indiana that opened in 1905 until 2006. It had an elegant tearoom that became an important part of society in Indianapolis. One of the favorites was their buttermilk cake with lemon sauce. 

1 cup shortening

3 cups sugar

1 tablespoon grated lemon rind

1 teaspoon salt

1 teaspoon vanilla extract

2 teaspoons lemon juice

6 eggs, separated

2 1/2 cups plus 2 tablespoons all-purpose flour, sifted

1/4 cup plus 2 tablespoons cornstarch

1 cup buttermilk

1/2 teaspoon baking soda

1 cup butter or margarine

1 cup sugar

1/4 cup water

1 egg, beaten

1 tablespoon grated lemon rind

3 tablespoons lemon juice

Cream shortening; gradually add 3 cups sugar, beating at medium speed of an electric mixer. Add 1 tablespoon lemon rind, salt, vanilla, and 2 teaspoons lemon juice; beat at medium speed until well blended. add egg yolks; beat well. Set aside.

Combine flour and cornstarch; set aside. Combine buttermilk and baking soda; add to creamed mixture alternately with flour mixture.

Beat egg whites at high speed of an electric mixer until stiff peaks form. Gently fold into the batter.

Pour batter into a greased and floured 10-inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes. Cool in pan 10 minutes; remove from pan and let cool on a wire rack.

Combine butter and remaining ingredients in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Pour over the warm cake.

Yield: 1 10-inch cake

Indiana Museum Photo of the tearoom.

HOOSIER CREAMY DILL POTATO SALAD

4 cups diced cooked potatoes

1/4 cup chopped green onions
4 hard-boiled eggs, diced
3/4 cup sour cream
1/2 cup mayonnaise
2 tbsp white vinegar
1 tsp salt
1 tsp prepared mustard
1 tsp chopped fresh dill weed

In a large mixing bowl gently combine the potatoes, green onions, and eggs. In a small bowl blend the sour cream, mayonnaise, vinegar, mustard, salt, and dill. Pour the sour cream mixture over the potato mixture and toss to blend. Cover and refrigerate at least 4 hours.

file photo - not this exact recipe

HOT TAMALE CASSEROLE

2 lb ground beef, browned and drained

1 can tomatoes, do not drain

1 can creamed corn

1 tbsp pepper

salt to taste

1 large onion, chopped

1 to 2 tbsp canned hot pepper rings, chopped with a little juice 

1 can pimento

1 tbsp chili powder

2 cups self-rising cornmeal

3 eggs

1 cup milk

Heat oven to 350 degrees.

Spray or grease a 13 x 9 x 2-inch glass baking dish.

In a large skillet, combine the beef, tomatoes, corn, pepper, salt and onion, simmer 15 minutes. Add the pimentos, chili powder, pepper rings and juice. Pour mixture into the prepared baking pan.

In a bowl, combine the cornmeal, eggs and milk, blending together well. Spoon cornmeal mixture over the top of the casserole and bake at 350 degrees for 1 hour.

file photo for reference

EASY COUNTRY SWISS STEAK

Another recipe from my Southern Indiana childhood.

4 tbsp all-purpose flour
1 tsp salt
1/2 tsp pepper
2 lbs round steak
2 tbsp shortening
1 tall can tomato sauce
1 cup water
1 onion, sliced

Combine the flour, salt, and pepper in a shallow bowl or pie plate. Cut steak into serving pieces and dredge each piece in the flour mixture. Heat the oil in a heavy skillet; add the meat and brown in the hot shortening. Combine the tomato sauce and water; pour over the meat. Top with the sliced onion. Reduce heat and simmer for a couple of hours until tender. Remove the meat and thicken the gravy if necessary. Serve the meat topped with the gravy.

File Photo

AMISH CHOCOLATE CHIP SHEET CAKE

This recipe is from the late Elizabeth Coblentz who was an excellent Amish cook from my home state of Indiana.

1 3/4 cups sifted flour
2 tbsps cocoa
1 tsp baking soda
1 tsp salt
1 cup shortening
1 cup boiling water
1 tsp vanilla
1 cup sugar
2 eggs, beaten
6-oz chocolate chips
1/2 cup chopped hickory nuts (or pecans)

Preheat oven to 350 degrees. Grease a 9 x 13 x 2-inch baking pan; set aside.

Sift together flour, cocoa, salt and baking soda. In a large bowl, cream together the shortening and sugar. Add the eggs and vanilla to the sugar mixture and beat thoroughly. Add the flour mixture and the water alternately mixing batter and beating smooth after each addition. Spoon into the prepared pan and spread batter evenly. Sprinkle the chocolate chips and the nuts over the top of the batter. Bake at 350 degrees for 45 minutes or until a wooden toothpick inserted in the center comes out clean. There is no need to frost this cake; it is delicious as it is. You can, however, use your favorite frosting if desired. It is also good with a dollop of whipped cream on top.

 

GRANNY'S YANKEE POT ROAST

This is a recipe I found in my late grandmother's kitchen many years ago while having lunch with her..

4 to 5 lb beef chuck roast
1 tbsp shortening
2 cups sliced onions
2 cups sliced carrots
1 cup sliced celery
2 tsp salt
1/2 tsp thyme
1/4 tsp pepper
1 1/2 cups tomato juice
4 medium potatoes, quartered
1 tbsp flour

Brown meat well on both sides in the hot shortening in frypan over moderate heat. Add onion, carrot, celery, salt, thyme, pepper and 1 cup tomato juice. Cover, cook slowly until meat is fork tender, probably two to two and a half hours. Add the potatoes 30 minutes before the end of cooking time. Arrange the meat and potatoes on a serving platter; keep hot. Blend together the remaining tomato juice and the flour; add to the vegetable mixture still in the pan. Cook, stirring constantly, until thickened. Serve with or over the meat.

Yield: 6 to 8 servings.

This is a file photo that reminds me of Granny's stove when I was young. I love the biscuits she baked in her old cast iron stove.

SINFUL SOUR CREAM COFFEE CAKE

1 cup butter, softened

2 cups sugar

2 eggs

1 (8-oz) carton sour cream

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup chopped pecans

1/3 cup sugar

2 tsp ground cinnamon

Preheat oven to 325 degrees.

Grease and flour a 10-inch springform pan, set aside.

Cream butter, gradually adding the 2 cups sugar. Beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the sour cream and vanilla.

Combine the flour, baking powder and salt. Fold flour mixture into the creamed mixture.

Pour half the batter into the prepared pan (batter will be thin).

Combine the pecans, 1/3 cup sugar, and cinnamon in a small bowl. Sprinkle 3/4 of pecan mixture over the batter in the pan. Top with the remaining batter then sprinkle the remaining pecan mixture over the top.

Bake cake at 325 degrees for 1hour and 10 minutes. Cake is done when a wooden pick inserted near the center comes out clean.

Remove from oven to a wire rack. Cool on rack 10 minutes before removing the pan sides and allowing cake to cool completely.

This is an old recipe from Americus, Georgia.

clipart for reference only - not this recipe

SOUTHERN CORN STICKS

1 cup yellow corn meal

1 cup flour

1 tablespoon baking powder

2 teaspoons sugar

1 1/2 teaspoon salt

1 cup milk

1/4 cup melted butter or margarine

1 egg, lightly beaten

2 cups drained corn

Combine cornmeal, flour, baking powder, sugar and salt in bowl; mix well. Add milk, butter and egg; stir until just mixed. Fold in the corn. Spoon into greased corn stick pans. Bake at 425 degrees for 20 minutes or until brown. Cool in pans for 5 minutes before serving.

Yield: 18 servings

file photo

QUAKER COLESLAW

2 eggs, beaten

1/4 cup cider vinegar

1/4 cup water

1/2 cup sugar

2 tablespoons butter or margarine

1/8 teaspoon salt1/8 teaspoon pepper

1 (8-ounce) carton commercial sour cream

1 medium cabbage, shredded

In top of a double boiler, combine eggs, vinegar, water, sugar, butter, salt and pepper. Bring the water in bottom of double boiler to a boil. Reduce heat to low and cook until mixture thickens. Stir in the sour cream and cook just until heated. Pour hot dressing over shredded cabbage and toss to coat. Let stand to cool. Cover with a cloth and refrigerate overnight.

Yield: 6 servings

This is an old recipe from Indianapolis, Indiana

Note: File photo for reference only

PLAIN AND SIMPLE OLD FASHION VEGGIE DIP

I've had this recipe so long I can't remember where it came from!

1 cup mayonnaise
1 cup sour cream
1 tbsp dried parsley flakes
1 tsp dried minced onion
1 tsp garlic salt
1 tsp dillweed

In a small bowl blend the mayonnaise with the sour cream. Add the parsley flakes, minced onion, garlic salt, and dillweed. Stir to blend well. Chill for about an hour or more before serving. Serve with assorted fresh vegetables. Also good with party crackers or chips.

file photo