CHICKEN APPLE PIE

I have had this recipe for years, so long in fact, I can't even image its origin. 

1/4 cup chopped onion
1 tbsp butter
2 cans cream of chicken soup** - do not dilute
3 cups cubed or shredded cooked chicken*
1 large Granny Smith apple, cubed
1/3 cup seedless raisins
1 tsp fresh lemon juice
1/4 tsp ground nutmeg
enough pie dough for a 1 crust pie, unbaked

Heat your oven to 425 degrees.

In a large skillet melt the butter, add the onion and cook until tender. Add the soup, chicken, apple, raisins, lemon juice and nutmeg, mixing together well. Spoon the mixture into an ungreased 11 x 7 x 2-inch baking dish.

On a floured surface, roll out the pastry dough to fit the top of the baking dish. Cut air vents in the pastry. Place over the filling and flute a pretty design on the edges. Bake at 425 degrees for approximately 30 minutes until the crust is golden brown and the casserole is bubbly.

Makes 6 servings.

**Or use 1 can cream of chicken soup and 1 can cream of celery soup.
*Turkey works great, too. This is a good recipe for using up leftover holiday turkey.

Jamie Oliver photo for reference only

 

SPIRAL BLACKBERRY COBBLER

This recipe is from an old newspaper clipping.

DOUGH:
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1/2 cup shortening
1/2 cup milk

Stir together the flour, baking powder and salt. Cut in the shortening to form a crumb-like mixture. Blend in the milk to make a dough. Roll out on a floured surface to form a rectangle of about 9 x 13-inches.

FILLING:
3 cups fresh blackberries, divided
2 cups water
1 stick butter
1 1/2 cups + 2 tbsp sugar

In a small bowl, crush 1/2 cup of the blackberries and set aside.

Melt the butter in a 9 x 13-inch baking pan.

Mix the remaining 2 1/2 cups blackberries with 1 1/2 cups of the sugar. Spread mixture over the dough and roll up jellyroll style rolling from the long side. Cut roll into 1-inch slices. Place slices over the butter in the baking pan. Pour the crushed berries/water mixture over the slices. Sprinkle the remaining 2 tablespoons of sugar over the top. Bake at 375 degrees for 45 minutes to 1 hour until lightly browned. Cool about 10 minutes before serving.

 

file photo for reference

ORANGE SPICED CARROTS

2 1/2 cups sliced carrots

1 tbsp Brown Sugar
1 1/2 tsp cornstarch
1/2 cup orange juice
1/8 heaping tsp ground ginger
1/8 tsp ground nutmeg
pinch ground cinnamon
Finely chopped fresh parsley for garnish, optional

Place carrots in a saucepan and add enough water to make 1-inch; bring to a boil. Reduce heat and simmer 7 to 9 minutes until carrots are crisp tender. Drain carrots and set aside; keep warm.

In the same pan you cooked the carrots in, combine the sugar, cornstarch, orange juice, ginger, nutmeg, and cinnamon; stir until smooth. Bring to a boil and boil while stirring for 1 minute.

Return carrots to the pan and cook, stirring, over low heat until heated through.

Sprinkle with parsley before serving, if desired.

Yield: 4 to 5 servings.

recipe and photo from TOH magazine several years ago

CHEDDAR CHEESE BREAD LOAVES

Seems like I have had this recipe forever, so I have no idea where I got it. The picture is a Betty Crocker file photo.

2 1/2 cups milk
1/4 cup sugar
2 teaspoons salt
1 pkg active dry yeast
1/2 cup lukewarm water
6 3/4 cups sifted all-purpose flour
3 cups shredded sharp Cheddar cheese
melted butter for brushing

Scald milk; add sugar and salt stirring until dissolved. Cool milk to lukewarm. Dissolve the yeast in the lukewarm water; add to the milk mixture. Add 2 cups of the flour and mix well. Add the remaining flour and the cheese, mixing thoroughly. Knead on a floured board approximately 10 minutes until satin smooth and elastic. Place the dough in a greased bowl, brush well with melted butter and cover with a clean dish towel. Let rise in a warm place until double in size.

Punch dough down, fold in the sides, turn over and cover with towel. Let rise again until almost double in bulk. Knead dough then divide in half. Shape each half into a loaf and place loaves in two well-greased 8-inch loaf pans, cover with towel. Let rise until double in size.

Bake in a preheated 375-degree oven for 50 minutes or until firm and lightly browned.
Cool before slicing.

Note: This bread makes good toast!

GRANNY'S PORK CAKE

This recipe is well over 100 years old. It is from Southern Indiana where I grew up.

1 lb pork with fat (ground with no seasonings)
1 cup raisins
1 cup dates
1/2 cup cut-up candied pineapple, rolled in flour
1/2 cup cut-up candied cherries, rolled in flour
2 cup cut-up nuts of any kind
1 cup dark syrup
2 cups sugar
2 cups hot strong coffee
1 tsp cinnamon
1 tsp nutmeg
1 level tbsp baking soda
1 tbsp vanilla
Pinch of salt
Enough flour to make a stiff batter ( about 3 1/2 to 4 cups)

Pour the hot coffee over the pork and stir well. Add the sugar, syrup, raisins, dates, candied pineapple, candied cherries, and the nuts. Sift the flour, baking soda, cinnamon, nutmeg and salt together and gradually add to the pork mixture. Stir in the vanilla.

Pour into a greased and floured tube pan and bake at 325 to 350 degrees for 2 1/2 to 3 hours. Wrap well in foil or cloth to keep moist.

Note: I would suggest subbing a healthy oil for the pork fat.

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ONION PATCH PUDDING

This is a Southern Indiana recipe from the 1950s.

2 cups chopped onion
1/4 cup butter
1 well-beaten egg
1 tbs. dried parsley
1/2 tsp. salt
1/8 tsp. pepper
2 cups sifted flour
3 tsp. baking powder
1 tsp. salt
1/4 cup butter
3/4 cup milk
1 1/2 cups sour cream (commercial)
2 unbeaten eggs
1/2 tsp. salt
1/8 tsp. pepper

Sauté chopped onion in 1/4 cup butter in a 9x9x2-inch pan. Stir in well-beaten egg, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper. Spread over bottom of pan. Sift together, flour, baking powder and 1 teaspoon salt into mixing bowl. Cut in 1/4 cup butter until particles are fine. Add milk all at once, stirring until dough clings together. Knead on lightly floured surface 10 to 12 times. Pat out to a 9-inch square; place over onion mixture. Combine the sour cream, 2 unbeaten eggs, 1/2 teaspoon salt and 1/8 teaspoon pepper; beat well. Pour over dough. Bake at 375 degrees for 35-40 minutes until deep golden brown. Serve hot.

Note: It is suggested that you serve Onion Patch Pudding with roast meat and gravy.

file photo for reference only as I have never made this recipe

SQUAW CORN

I am going through my little old metal recipe box from when I was a young Air Force wife in the 1960s. I found this recipe that I used to make. That's right, I used to make. I am now an old widow woman who can no longer have corn for health reasons. I doubt you could name a recipe squaw corn today. Some people would go nuts. This is a good recipe I cut off a can of Del Monte cream style corn. Canned vegetables used to say cut here for recipes and when you cut off the label, there were recipes on the back. Here is a nostalgic recipe worth trying. I will type it out as it may be hard to read.

4 slices bacon, diced

1 cup diced onion

1 cup diced green pepper

1 can (15-1/4 oz.) DEL MONTE FreshCut Golden Sweet Whole Kernel Corn, drained

1 can (14-3/4 oz.) DEL MONTE FreshCut Golden Sweet Cream Style Corn

1 cup shredded Cheddar cheese

1/4 cup bread crumbs or cornflakes (optional)

Cook bacon until crisp; drain and reserve 1 tablespoon drippings. Add onion and pepper; cook until tender. Add corn; mix well. Pour into 1-1/2-quart baking dish or six (10-oz.) individual baking cups. Top with cheese and crumbs. Bake at 350 degrees F, 15 minutes or until hot and cheese is melted.

6 servings

Prep time: 7 minutes

Cook time: 23 minutes

 

BROWN SUGAR POUND CAKE FROM ALABAMA

This old recipe is from a church in Montgomery, Alabama during the 1950s.

3 sticks butter
1 box brown sugar (1 lb)
1 cup granulated sugar
5 eggs
3 cups all-purpose flour
1 tsp baking powder
1 cup milk
1 tsp vanilla
1 cup chopped nuts

Cream butter with the brown sugar and the granulated sugar. Add the eggs, one at a time mixing after each addition. Sift the flour and baking powder and add alternately to the sugar mixture with the milk. Add the vanilla and stir in the chopped nuts. Bake at 325 degrees for one hour and 15 minutes.

Note: The recipe doesn't specify the pan for baking. My opinion is a lightly greased tube pan works best.

file photo for reference only

TURKEY CHILI

This is an Old West recipe.

1/4 cup cooking oil
3 lb ground turkey, raw
1 qt water
5 to 6 tbsp chili powder (depending on your fire power taste)
3 tsp salt
10 minced garlic cloves
1 1/2 tsp cumin
1 tsp marjoram
1 tsp ground red pepper
1/2 tsp fresh ground black pepper
1 tbsp sugar
1 tbsp unsweetened cocoa powder
3 tbsp paprika
4 tbsp all-purpose flour
7 tbsp corn meal (not cornbread mix)
3/4 cup cold water

In a Dutch oven heat the cooking oil. Add the meat and cook over medium to high heat until seared and grey but not brown. Add the quart of water, bring to a boil, lower heat to simmer and cook for an hour.

Add the chili powder, salt, garlic, cumin, marjoram, red pepper, black pepper, sugar, cocoa powder, and paprika. Simmer for another 30 minutes.

In a small bowl mix the flour and cornmeal with the cold water. Stir the flour mixture into the meat mixture and continue stirring for about 5 minutes. This makes a thick chili. Add water to reach desired consistency if desired.

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CARROT RELISH

4 cups (approx 10 med) carrots

3 cups (about 7 med) finely ground onions
1/2 cup finely ground green bell peppers
1/2 cup finely ground red bell peppers
1 1/2 cups finely ground cucumbers
1/4 cup coarse pickling salt
1 1/2 cups white vinegar
2 cups granulated sugar
1 1/2 tsp celery seed
1 tsp mustard seed

Combine vegetables in a large bowl. Sprinkle with salt. Let stand 30 minutes. Combine the remaining ingredients and let stand, stirring often, while vegetables are soaking in salt. Pour vegetables into a large sieve; drain well, pressing vegetables lightly with a back of a spoon to remove all excess liquid. Stir vegetables into vinegar mixture and ladle into hot, sterilized jars. Top with hot lids to seal.

file photo for reference - not this recipe

KARO'S PECAN PIE

My favorite pecan pie. I have made this pie for many years.

AUNT ALLIE'S PEA SOUP

This is another old Southern Indiana recipe.

1 lb dry green split peas
2 qts water
1 meaty ham bone
1 cup chopped onion
1/4 tsp garlic salt
1/4 tsp dried marjoram, crushed
dash of pepper
1 cup finely chopped celery
1 cup diced carrot
1 tsp salt

Put the peas in a large saucepan and add the water. Let set to soak overnight. Next morning, add the ham bone, onion, garlic salt, marjoram, and pepper. Bring to a boil, cover, and simmer for 2 hours stirring occasionally. Remove the bone and cut the meat from the bone. Cut meat into small pieces and return to the pot. Add the carrots, celery, and salt. Cook slowly for 45 minutes, stirring once in a while.

file photo for reference

THE VALLEY'S SCALLOPED CORN

This recipe was a grocery store give away many years ago.

1/2 cup chopped yellow onion
1 medium green bell pepper, chopped
1/4 cup butter
1 can (17-oz) Cream Style corn
1/2 cup seasoned breadcrumbs
2 eggs, beaten

Preheat oven to 375 degrees. Grease a 1-quart casserole dish and set aside.

In a medium saucepan, over medium heat, melt the butter. Add the onion and bell pepper and sauté until tender. Remove the pan from the heat. Stir in the corn, breadcrumbs, and eggs until well blended. Pour into the prepared casserole dish at bake at 375 degrees for 35 to 40 minutes.

file photo for reference

MIRIAM'S CHUNKY CHOCOLATE PEANUT BUTTER COOKIES

This recipe is from Wanda E. Brunstetter's Amish novel, A Merry Heart.

3/4 cup margarine
1 cup white sugar
1 cup brown sugar
1/2 cup peanut butter
2 eggs
2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 (8-oz) chocolate candy bar, chopped

Preheat oven to 350 degrees. Beat margarine, sugars, and peanut butter until light and fluffy. Blend in eggs and vanilla. Add the dry ingredients and mix well. Stir in chocolate pieces. Drop rounded tablespoons of dough onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Let stand a few minutes before removing from cookie sheet. Makes four dozen cookies.

CORN OYSTERS

This recipe is from an old Indiana church book in the 1920s.

2 cups canned sweet corn

2 eggs

1 tbsp melted butter

Salt and pepper to taste

Flour

Fat

Per the old cookbook: To 2 cups corn, all (add) 2 eggs, melted butter, salt and pepper to taste, and enough flour to make a batter, 'a little thicker than for fritters'. Have ready some boiling hot fat; into it, drop the mixture by teaspoons (full). They will brown almost at once and serve as soon as possible. The flavor is much like fried oysters.

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GREAT DEPRESSION CAKE

PEA CASSEROLE

1 pkg (10-oz) frozen peas

2 tbsp butter
1/4 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 can cream of mushroom soup
1 can (8-oz)water chestnuts, drained and sliced
1 small jar pimentos, chopped
1/3 cup crushed cheese crackers

Cook and drain peas. Melt butter in a 10-inch skillet; sauté the onion, celery, and bell pepper until crisp tender. Combine the peas, sauteed vegetables, mushroom soup, water chestnuts, and pimentos and pour into a buttered 8-inch square baking dish. Sprinkle the crushed cracker crumbs over the top of the mixture. Bake at 350 degrees for 25 to 30 minutes until bubbly and heated through.

file photo for reference - this is not this recipe

OLD HOOSIER SPONGE CANDY

1 cup sugar

1 cup dark corn syrup
1 tbsp white vinegar
1 tbsp soda (that's baking soda)

Combine sugar, syrup, and vinegar in a saucepan. Cook, stirring constantly. Cover pan for one minute until crystals wash down from sides. Cook until candy thermometer reads 300 degrees. Remove from heat and stir in the soda. Put in a 9 x 9 x 2-inch greased pan. Cool. Break into pieces and store with foil between pieces.

file photo from bing images

HOOSIER OVEN BARBECUED RIBS

Another old recipe from my childhood in Southern Indiana.

4 lbs spareribs
1 cup water
1 cup catsup
1/2 tsp salt*
1/3 cup vinegar
1/3 cup brown sugar
1 medium onion, sliced
3 tbsp Worcestershire sauce
1 tsp mustard
1 tsp paprika

Place ribs in a large pot and cover with salted water. Bring to a boil, reduce heat to simmer and cook until almost tender. Drain the ribs and place them in a shallow baking pan.

In a saucepan combine the water, catsup, salt, vinegar, brown sugar, Worcestershire sauce, mustard, and paprika. Bring the mixture to a boil over medium-high heat. Cook for about 5 minutes. Add the sliced onion. Spoon the mixture over the ribs and bake uncovered for about 45 minutes at 30 degrees. Baste often while baking.

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OLD-TIME CHOCOLATE PIE

I got this recipe a few years ago from another recipe sight I belong to. A  Mrs. Jones said this is her grandmother-in-law's depression era chocolate pie recipe. So good!

TEXAS PUMPKIN CUSTARD

This is an old recipe from Texas, my home for the past 43 years.

1 cup pumpkin, canned or cooked fresh
2 lightly beaten eggs
1/2 cup packed light brown sugar
1/3 tsp salt
dash of ground ginger
1/2 tsp ground cinnamon
1 cup evaporated milk
1/8 tsp fresh grated orange rind
In a mixing bowl mix the pumpkin, eggs, brown sugar, salt, ginger, and cinnamon together well. Stir in the evaporated milk and the orange rind. Pour the mixture into custard cups. Set the cups in a shallow baking pan of hot water that is high enough to come almost but not quite to the top of the muffin cups. Bake at 325 degrees for 40 minutes or until the custard is done.

Serve topped with whipped cream sprinkled with cinnamon, if desired.

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Old Fashioned Apple Butter

If you are a regular on this blog you know I grew up in the Southern Indiana countryside where we raised large gardens and our own beef, pork, and chickens.  My grandparents, who lived next door, had a small apple orchard. I can vividly remember picking up apples and the delicious aromas as grandma turned them into homemade apple butter.  I loved eating that apple butter all winter long on toast, biscuits, etc.  This was not grandma's recipe but one from another lady on over in the country.  Grandma never used a recipe saying hers was in her head.

Cook on top of stove:
1/2-bushel apples, any variety except red delicious, washed and cored but not peeled
1 gallon or more of sweet cider
When tender, run through a food mill or colander.
Cook in large pan, in the oven at 350 degrees, stirring occasionally.
Bake 5 to 6 hours.
Add:
1 1/2 cups cinnamon red hots that are dissolved in 2 1/2 cups hot water
Add:
3 cups light brown sugar
1 cup white sugar
4 to 6 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1/4 teaspoon salt
Return to oven, simmer, stirring occasionally, until desired consistency to can in sterilized jars, seal.

Make about 12 quarts.

file photo for reference

BRAZILIAN BIFE de OURO (GOLDEN STEAK)

This recipe is from 1940s-1950s Brazil.

1 1/2 lb thin round steaks (4 serving pieces)
1/4 tsp salt
1/8 tsp pepper
2 tbsp butter
1 tsp Worcestershire Sauce
1 tsp lemon juice

Pound the steaks with the side of a sturdy dish or have the meatman pound them for you. Sprinkle with salt and pepper. In a large, heavy skillet heat the butter and Worcestershire Sauce together until hot. Add the steaks and brown quickly on each side (approximately 1 to 2 minutes per side) or until done to suit your taste.

Variation: BIFE MILAMESA (Breaded Steak)

Using the recipe above, omit the Worcestershire sauce and lemon juice. Coat the seasoned meat with 1/4 cup fine dry breadcrumbs. Brown in hot butter as above.

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VERGIE'S MOM'S FRIED CHICKEN

This is another old "church" recipe from the old "Dinner on the Grounds" days.

1 fryer (about 2 1/2 to 3 lbs), cut up
2 eggs, beaten
1/3 cup all-purpose flour
1/3 cup fine bread crumbs
1 tsp salt
1/4 tsp pepper
1/4 tsp dried sage
buttery shortening for frying

Combine the flour, bread crumbs, salt and pepper in a paper or plastic bag. Dip the chicken pieces into the beaten eggs and then place in the bag of flour mixture. Shake to coat well (only do a couple of pieces at a time). Heat the shortening in a big, heavy skillet (cast iron is best) until a drop of water sizzles in the hot oil. Place the chicken pieces in the hot oil and sprinkle with the sage. Brown on both sides (about 15 to 20 minutes). Reduce the heat and cover tightly. Cook until tender; about 30 minutes. Remove lid the last 10 minutes to allow chicken to crisp up.

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CHIFFON PANCAKES

This is another old recipe from my days growing up in Indiana.

1 1/2 cups milk
1 egg
1 1/2 cups flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/4 cup cooking oil

Heat the milk to lukewarm. Beat the egg with a rotary mixer until soft peaks form. Stir in the warm milk. Sift the dry ingredients together; fold into the egg mixture adding in three additions. Fold oil slightly into the mixture. Drop from the tip of the spoon onto hot, lightly greased griddle. When pancakes puff to a half-inch thickness and bubbles begin to break the surface, turn and cook on the other side. Serve with butter and warm syrup.

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YUMMY REFRIGERATED ECLAIR DESSERT

This is a yummy dessert we often enjoyed back in my young days in Southern Indiana.

1 regular box of graham crackers
1 small carton of frozen whipped topping, thawed
2 small pkgs vanilla instant pudding mix
3 1/2 cups milk

Make the vanilla pudding according to the package directions using 3 1/2 cups of milk for the two packages. Refrigerate until set. Add the whipped topping, blending in well and refrigerate again. Butter a 9 x 13-inch pan and cover the bottom with graham crackers (do not crush the graham crackers). Pour half of the pudding mixture over the crackers. Add another layer of graham crackers over the pudding. Spread the remaining pudding over the graham crackers. Cover this pudding layer with another layer of graham crackers. Refrigerate to set while you make the following chocolate icing.

Chocolate Icing:
2 squares baking German chocolate
2 tsp corn syrup
1 tsp vanilla extract
3 tbsp milk
3 tbsp butter or margarine
1 1/2 cups powdered sugar

Melt the chocolate in the top of a double boiler over hot water. (In today's kitchens the microwave is great for melting chocolate.) When chocolate is melted, stir in the corn syrup, vanilla extract, milk, and butter until well mixed and butter is melted. Add the powdered sugar and mix until smooth. Pour and spread evenly over the graham cracker top of the dessert. Refrigerate 24 hours before cutting to serve.

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DEPRESSION PIE

This is an old recipe from my husband's late Aunt Elsa.

1 1/2 cups apples, peeled and sliced
4 cups green tomatoes, sliced
1 1/2 cup raisins
1 1/2 cup pecans
2 heaping tsp all-purpose flour
1/2 cup brown sugar
3/4 cup white sugar
1/2 cup water
2 tbsp lemon juice or vinegar
dash salt
cinnamon to taste
nutmeg to taste
double crust pie pastry

Preheat oven to 425 degrees.

Mix the apples, green tomatoes, raisins, and pecans together in a large saucepan. Add the flour, sugars, water, lemon juice or vinegar, salt, cinnamon, and nutmeg. Cook over low to medium heat bringing to a boil. Line a 9-inch pie plate with a sheet of pastry. Pour the cooked mixture into the pastry lined pan. Top with another sheet of pastry, sealing edges together. Poke holes to ventilate. Bake at 425 degrees for 35 minutes or until lightly browned.

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