WEST TEXAS FRIED VENISON

This is an old Scouts recipe. 2 lb venison, cut into serving-sized pieces 1/4 cup flour 1 tsp salt pepper to taste 3 tbsp bacon drippings 1 stalk celery, chopped 3 medium onions, sliced 1 tbsp Worcestershire sauce 2 cup tomatoes Cooked buttered noodles Mix the flour, salt, and pepper together and coat venison with the mixture. Heat the bacon drippings in a large skillet and brown the meat in the drippings. Add the celery, onions, Worcestershire sauce and tomatoes to the meat; mix well. Lower heat to low and cook, covered, for 1 to 2 hours until the meat is tender. Serve over the hot buttered noodles.

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SKILLET SCALLOPED POTATOES

4 cups peeled, diced potatoes

1/2 cup minced onion

2 tsp salt
1 1/2 cups milk
1/2 grated sharp cheese
dash pepper
1/4 cup cracker crumbs

Combine potatoes with onion, salt and milk in skillet. Cook covered, at simmer, for 30 to 40 minutes or until tender.

Sprinkle cheese, pepper, and crumbs over top. Continue cooking uncovered for 15 to 20 minutes.

Yield: 4 to 6 servings

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CHICKEN TACO CHILI

This is an old Southern Indiana recipe.

1 medium onion, chopped

1 can black beans

1 can kidney beans

1 pkg (10-oz) frozen corn

1 can (28.5-oz) tomatoes with chilies

1 can (8-oz) tomato sauce

1 tsp cumin

 3 to 4 chicken breasts (around 24-ozs)

Cayenne pepper, optional

Red pepper flakes, optional

Place all ingredients into a crock pot for 6 hours on high or 10 hours on low. Thirty minutes before serving, remove chicken breasts and shred using two forks. Return chicken to pot and stir to mix in. Serve with tortilla chips.

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HOOSIER'S BUTTERMILK PERSIMMON PUDDING

This recipe is from an old Indiana church cookbook. 

2 cups persimmon pulp 1 cups buttermilk 2 eggs 1 tsp baking soda 1 tsp salt 2 1/2 cups flour 1 1/2 cups sugar 1 stick butter 1 tsp nutmeg 1 tsp cinnamon Preheat oven to 350 degrees. Grease and lightly flour a 9 x 13-inch baking pan; set aside. Mix the butter and sugar together; add persimmon pulp. Blend mixture together well and stir in the buttermilk; add the eggs and mix well. In a small bowl, combine the baking soda, salt, flour, nutmeg, and cinnamon. Add the flour mixture to the persimmon mixture and mix together until well combined. Pour the batter into the prepared baking pan. Bake 35 to 40 minutes.

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SHOESTRING POTATO TUNA SALAD

This recipe is from one of my late mother-in-law's co-workers over 56 years ago.

1 cup grated raw carrot
1 cup finely chopped celery
1/4 cup finely chopped onion
1 can (9-oz) tuna, drained and flaked
Mayo-style salad dressing
1 large can shoestring potatoes
lettuce leaves
tomato wedges

In a mixing bowl, combine the carrot, celery, onion, and tuna. Add enough salad dressing to moisten. Put into a bowl with a lid, cover and chill well. Just before serving, stir in the shoestring potatoes. Serve on individual salad places by placing a scoop of the salad on a lettuce leaf and garnishing with a tomato wedge.

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SYRIAN EGGPLANT STEW

I got this recipe years ago from a lady in the Ft. Worth, Texas area. It was an old family favorite her grandmother had made for her. 1 large eggplant 3 or 4 garlic cloves 1/3 cup olive oil 1 large onion, coarsely chopped 2 cans tomatoes 1 cup water salt and pepper, to taste 1 tbsp fresh parsley 1 tbsp capers, rinsed 1/3 cup Greek olives, pitted Prepare this dish in a large, heavy Dutch oven. Peel and crush garlic. Cut eggplant into cubes and lay out on a clean kitchen towel. Salt eggplant and let sit for 10 minutes. Heat the olive oil in the Dutch oven. Saute garlic in the medium-hot oil until it just starts to brown; remove from the pan. Add the eggplant to the pan and saute for 10 minutes. Add the onion and saute for another 10 minutes or until onion is getting soft. Add the tomatoes and water. And additional salt and pepper to taste. Simmer mixture for 30 minutes on low heat. Add the capers and olives. Add the parsley just before serving. Note: Serve a hot crusty bread with this stew. Also, this stew is great as leftovers.

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CHICKEN CORN CHOWDER

This was (and likely still is) a most requested recipe at a rural retreat in Southern Indiana.

1 cup butter

1 medium onion, chopped

2 cups chopped celery

1 cup chopped carrot

1 cup all-purpose flour

3-qt chicken stock

6 cups frozen white or yellow corn (a mixture works well), thawed

2 cans (14.5-oz cream corn

6 medium potatoes, peeled, sliced, and cooked

1 cup pimento pieces

3 to 4 cups shredded cooked chicken

1 tbsp dried thyme

1 tbsp curry powder

2 tbsp dried parsley

2 tsp white pepper

1 tbsp granulated garlic

4 tbsp chicken base

1 tbsp sugar

2 tsp ground red pepper flakes

1-qt Half-and-Half cream

In a large saucepan, melt butter over medium heat. Add onion, celery and carrot, cook until softened. Stir in the flour a tablespoon at a time. Cook mixture, stirring occasionally until browned and fragrant, about 12 minutes. At first the flour will smell like glue, as it cooks a richer nutty smell will take over the kitchen. Brown the mixture as dark as you like, just don't let it burn.

Meanwhile, in a separate pan, heat the chicken stock over medium heat until it steams. Add the browned flour-veggie mixture. Cook and stir until well blended then add the corn, potatoes, pimento, chicken base and the spices. Cover and increase heat to high to bring mixture to a boil. Lower heat to medium and simmer, uncovered, for about 10 minutes, stirring occasionally. Remove from the heat and allow to cool 10 minutes. When mixture is no longer bubbling, pour in the cream, a little at a time, stirring to blend well. Be careful not to pour in cream while mixture is too hot. Pour in a small amount of cream first as a test. If oily spots for at the top of the chowder, cool longer before stirring in the remaining cream.

Note: Shrimp may be used instead of chicken.

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RIVAL CROCK-POT SMOTHERED STEAK

1 1/2 lbs chuck or round steak, cut in strips
1/3 cup flour
1 tsp salt
1/4 tsp pepper
1 large onion, sliced
1 - 2 green peppers, sliced
1 lb can tomatoes
1 4-oz can mushrooms, drained
2 tbsp molasses, optional
3 tbsp soy sauce
1 10-ounce package frozen green beans, french-style, optional

Put the steak strips, flour, salt and pepper in crock-pot.  Stir well to coat steak.  Add all the remaining ingredients.  Cover and cook on High 1 hour then turn to Low for 8 hours. (High: 5 hours). Serve with rice.

Note: This is a recipe that came in the booklet pictured below that came with my first crockpot in the 1970s.
 

HELLMAN'S CLASSIC POTATO SALAD

1 cup Hellman's Real Mayonnaise

2 tbsp vinegar
1 1/2 tsp salt
1 tsp sugar
1/4 cup pepper
4 cups cooked, cubed, peeled potatoes (about 5 or 6)
1 cup sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped

Combine the mayonnaise, vinegar, salt, sugar, and pepper. Gently stir in the potatoes, celery, onion, and eggs. Cover and chill until serving time.  Serve on a bed of lettuce leaves, if desired.

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TASTE LIKE REESE CUP CANDY

An old recipe from my childhood. 6 tbsp butter 12-oz pkg semi-sweet chocolate chips 2 cups peanut butter 1 cup powdered sugar Melt butter and chips together in the top of a double boiler. Add the peanut butter to the chocolate mixer and beat until smooth. Add the powdered sugar, mixing well; mixture will be thick and somewhat hard to handle. Line a cookie sheet with sides with aluminum foil. Spread the mixture over the foil. Allow to cool and cut into squares.

BROWN PUDDING

This is another recipe from the 1955 Marshall Township PTA Cookbook from my late mother's things.  This recipe is from Mrs. David Davis.  Her husband was my 5th grade teacher, and their daughter was one of my classmates.  Mrs. Davis was also the aunt of our late member Patti Davis Crane.

2 cups brown sugar
1/2 scant cup butter
3 cups water

Put in bread pan and let boil.

BATTER
1 tbsp. butter
1/2 cup brown sugar
2 tsp. baking powder
1/2 pkg. dates
1/2 cup milk
1 cup flour
1/2 cup nuts

Mix batter and drop by tablespoonfuls into hot sauce.  Bake about 40 minutes.

AMISH CHEESE SOUP

This is an old Old Order Amish recipe. 1/4 cup chopped onion 3 tbsp butter 1/4 cup flour 2 cups milk 1 cup chicken broth 1/2 cup shredded carrots 1/2 cup finely chopped celery 3/4 cup boiling water 1 1/2 cups shredded Cheddar cheese Cook carrots and celery in boiling water until tender. Do not drain. Melt butter in large saucepan and add onion; cook until tender. Stir in flour and blend well. Gradually add the milk and chicken broth. Add the carrots and celery. Cook, stirring, until thickened. Stir in the cheese and stir over low heat until the cheese is melted. Yield: 6 servings

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RAISIN FILLED COOKIES

This recipe is from an old church cookbook from the Midwest. 1 cup shortening 1 cup sour cream 2 eggs 1 tsp vanilla 2 cups sugar pinch of salt 1 tsp baking powder 1 tsp soda 4 cups flour (or enough to make a soft dough) Filling: 2 cups raisins, ground 1 level tsp salt 1 tsp vinegar 1 cup hot water 1 cup sugar 2 tbsps flour or cornstarch Preheat oven to 350 degrees. In a large bowl, combine shortening, sour cream, eggs, vanilla, sugar, salt, baking powder, and soda. Combine the mixture well. Gradually add enough of the flour to make a soft dough. Roll the dough thin and cut out with a biscuit cutter or a glass. Place the filling atop one cookie and cover with another one. Using a fork or your fingers, press down the edges to seal. Bake 6 minutes on the bottom oven rack then move to top rack for 6 minutes. Makes about 4 dozen cookies, depending on size.

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OLD FASHION LEMON MERINGUE PIE

I found this recipe in a group of my late mother's recipe clippings. This recipe was cut from an old box. I would imagine it was a cornstarch box from the looks of it.

1 cup sugar
3 tbsp cornstarch
1 1/2 cups cold water
3 egg yolks, slightly beaten
Grated rind of 1 lemon
1/4 cup lemon juice
1 tbsp margarine
1 baked 9-inch pastry shell
3 egg whites
1/3 cup sugar

In a 2-qt saucepan stir together the 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring mixture to a boil over medium heat; boil one minute. Remove pan from the heat. Stir lemon rind, lemon juice and margarine into the mixture. Cool slightly. Pour mixture into the prepared pastry shell. In a small mixer bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in the 1/3 cup of sugar; beat until stiff peaks form. Spread meringue over filling starting with the edge and sealing meringue to crust. Continue filling in the center until all meringue is piled on the filling. Bake in a 350-degree oven for 15 to 20 minutes or until lightly browned. Cool before slicing.

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PUMPKIN PECAN BREAD

This is a recipe that came in an old mailing from the American Heart Association many years ago.

3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsps salt
1 1/2 tsps cinnamon
1 tsp nutmeg
1 cup sugar
1 cup oil
4 eggs or egg substitutes (or 8 egg whites)
2/3 cup water
2 cups canned pumpkin
1 cup chopped pecans

Sift together the flour, soda, salt, cinnamon, and nutmeg. Add sugar to flour mixture and mix thoroughly. Make a well in the center of the dry ingredients and add all at once the following ingredients: oil, eggs, water and pumpkin. Mix well then add in the pecans. Pour batter into 4 8x4-inch loaf pans, filling each pan about half full. Bake at 350 degrees for one hour or until a wooden toothpick inserted in the center of the loaf comes out clean.

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CRUNCHY BRAN COFFEE CAKE

1 1/4 cups boiling water 

1 cup 100% bran 

1/2 cup butter, softened 

1/2 cup sugar 

1/2 cup packed brown sugar 

2 eggs 

1 tsp vanilla extract 

1 1/4 cups all-purpose flour 

1 tsp baking soda 

1 tsp ground cinnamon 

1/4 tsp salt 

TOPPING: 

3 tbsp butter, melted 

1/4 cup 100% bran 

1/4 cup packed brown sugar 

1/2 cup broken walnuts 

 Combine boiling water and bran in small bowl; let stand for 2 to 3 minutes. In another bowl, cream together butter and sugars until light and fluffy. Add eggs, one at a time, beating after each addition; add vanilla. Combine flour, baking soda, cinnamon, and salt; mix into creamed mixture until blended. Add bran mixture; stir to blend. Pour into a greased 9-inch round cake pan or 8-inch square pan. Bake at 350 degrees for 30 to 40 minutes. Combine topping ingredients, sprinkle over coffee cake. Broil for 2 to 3 minutes or until bubbly.

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SOUTHERN PRALINE CAKE

 This is a recipe from the back of an old bag of sugar.

CLICK ON RECIPE TO ENLARGE FOR EASIER READING

ELEPHANT TRACKS

1 1/2 cup milk 1 cup oleo 1/4 cup sugar 2 pkgs dry yeast 1/4 cup lukewarm water 2 eggs, beaten 1 tsp salt 5 to 5 1/2 cups flour 1 cup sugar 2 tsp cinnamon Scald milk; add oleo and the 1/4 cup sugar. Cool to lukewarm. Dissolve yeast in water. Add to milk mixture along with eggs. Add salt and flour. Stir well with spoon to make soft dough. Let rise once. Roll dough into rectangles 1/2-inch thick. Spread with oleo and sprinkle with cinnamon mixture made with remaining ingredients. Roll up as for cinnamon rolls and cut into 3/4 inch slices. Dredge slices in cinnamon mixture and roll out until thin. Place on greased baking sheet and bake 12 minutes at 400 degrees. Ice while warm with a thin glaze, if desired.

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CHERRY ANGEL FOOD TRIFLE