OLD FASHION CORN PUDDING

1 can (15 1/4-oz) whole kernel corn, drained

1 can (15 1/4-oz) cream-style corn
1 cup milk
2 beaten eggs
1/4 cup butter, melted
1/4 tsp pepper
1/2 cup cornmeal

Preheat oven to 350 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray.

In a large mixing bowl combine the corns, milk, eggs, butter and pepper together until blended. Add the cornmeal and stir until moistened.

Pour the corn mixture into the prepared casserole dish. Bake at 350 degrees for 50 to 55 minutes or until lightly browned and set in the center.

Serves 8

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MAHOGANY CAKE

This recipe is over 100 years old. As far as I can tell, it is from New Mexico where I lived in the 1960s. It has been updated over the years to add modern ingredients ie instant coffee and modern appliances such as the electric mixer.

2/3 cup unsweetened cocoa powder
3 tablespoons instant coffee granules
1 2/3 cups water
2/3 cup butter, softened
1 2/3 cups granulated sugar
1 teaspoon each of baking powder, baking soda, and vanilla extract
2 large eggs
2 cups all-purpose flour
powdered sugar

Heat oven to 350 degrees.
Grease and flour an oblong (9 x 13-inches) baking pan.

In a small pan put the cocoa powder, coffee, and water. Stir with a whisk while bringing just to a boil. Whisk until smooth. Let cool.

Beat the butter, granulated sugar, baking powder, baking soda, and vanilla together in a large bowl with mixer on high speed until well blended. Add the eggs and beat until fluffy. On low speed, beat in cocoa mixture, then the flour just until blended. Pour into prepared pan.

Bake 30 minutes or until a wooden toothpick inserted near the center comes out clean. Remove to a wire rack; cool completely.

Dust top with powdered sugar to decorate.

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HOMEMADE LIME PINEAPPLE SHERBET

This is an old recipe from my late mother's collection.

1/2 cup fresh lime juice
2 regular cans crushed pineapple
1 can sweetened condensed milk
2 cups ginger ale
2 cups half-and-half cream
2 cups whipping cream
1/2 cup sugar

Combine the lime juice, crushed pineapple, sugar, and ginger ale. Mix well. Stir in the half-and-half cream, whipping cream, and the sweetened condensed milk. Chill the mixer for 30 minutes in the refrigerator and then pour into the freezer can of your ice cream maker. Follow your ice cream freezer's directions. 

this photo is lime pineapple coconut sherbet

our recipe does not have coconut

APPLE, RAISIN, OATMEAL COOKIES

3/4 cup butter, softened

3/4 cup firmly packed brown sugar 

1/4 cup granulated sugar 

1 egg 

1 tsp vanilla 

1 1/4 cups all-purpose flour 

1/2 tsp baking soda 

1/2 tsp salt 

1/4 cup water 

3 cups Oats with Apple, Raisin, and Spice 

Preheat oven to 350 degrees. Beat together the butter and sugars until light and fluffy. Beat in egg and vanilla. Add combined flour, baking soda and salt alternately with the water; mix well. Stir in the oats. Drop by rounded teaspoonfuls onto cookie sheets. Bake 12 to 14 minutes or until light golden brown. Cool 1 minute on cookie sheet before removing to wire racks to cool completely. Store in a tightly covered container.

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HOMEMADE PEACH ICE CREAM

4 cups fresh peach puree

4 cups half and half cream
2 cups whipping cream
1 cup sugar
1 can sweetened condensed milk
2 tablespoons lemon juice

Combine peach puree, lemon juice, and sugar; stir until sugar dissolves. Add the chilled creams and sweetened condensed milk. Pour the mixture into the freezer can of ice cream freezer and follow your ice cream freezer's directions.

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CARAMEL BUTTER NUT CAKE

 This is an old Duncan Hines recipe I have had since I was a young housewife in the 1960s - 1970s.

CUBE STEAK HAYSTACKS

This is a recipe I got from Betty Crocker in 1971.

1 package hash browns with onions, cooked according to package directions
2 tablespoons shortening, melted in a large skillet.

6 beef cubed steaks, cook in the melted shortening for 3 to 5 minutes per side over medium heat; remove from skillet.  Sprinkle with 1/2 teaspoon salt to season.

Spread 2 teaspoons catsup over the top of each steak.

Top each steak with 1/2 cup of the prepared hash brown potatoes and top each with 1 tablespoon shredded cheddar cheese.

Return the skillet to the heat, cover and cook over low heat for a couple of minutes until cheese melts.

Yield: 6 servings

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JUDY'S PRIZE-WINNING PERSIMMON PUDDING

Another Southern Indiana recipe.

2 cups persimmon pulp
3 eggs
1 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1/2 stick butter
2 cups granulated sugar
1 1/2 cups buttermilk
1 1/2 cups flour
1/4 tsp salt
1/4 cup milk
1/4 tsp vanilla extract

Combine the persimmon pulp, eggs, and sugar; blend together well. Combine the baking soda with the buttermilk; add to the persimmon mixture and blend. Sift together the baking powder, cinnamon, flour, and salt; add to the mixture. Melt the butter in a 9 x 13-inch baking pan that has been sprayed with a vegetable oil spray. Add the butter, milk, and vanilla to the mixture and blend in well. Pour into the baking pan and bake at 325 degrees for 45 to 1 hour

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HOMEMADE ZUCCHINI RELISH

When I was a young wife and mother living in Indiana during the 70s, I grew lots of zucchini in my garden. This is one of the recipes for preserving them.

10 cups peeled, ground zucchini
4 cups ground onions
5 tablespoons salt
2 1/4 cups vinegar
2 1/2 cups sugar
1 teaspoon each of nutmeg, dry mustard and turmeric
2 teaspoons celery seed
1 tablespoon cornstarch
1 red bell pepper*, chopped fine
1 green bell pepper*, chopped fine

Combine the zucchini, onions, and salt together and let stand overnight. Next morning, drain and rinse with cold water. Combine the mixture with the remaining ingredients and cook for 30 minutes; mixture must be hot. Pour into hot clean jars and seal with hot lids. Makes 7 pints.

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CHICKEN CASSOULET

This is from a small booklet from Better Homes and Gardens 70 years of favorite recipes published in 1979.

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FLOSSY MEXICAN CORNBREAD

one of my old recipes from my old metal recipe box

 

OMA'S GERMAN POTATO SALAD

This recipe is from an old lady who was a German citizen.

4 lbs potatoes, cooked
1/2 cup diced or chopped onion
1/2 lb bacon, fried crisp and crumbled (save drippings)
4 large, boiled eggs, peeled and chopped
DRESSING:
1 1/2 cups sugar
1/4 cup all-purpose flour
1/4 tsp salt
1/2 tsp black pepper
1/2 cup bacon drippings (add enough oil to make the above drippings 1/2 cup)
3/4 cup cider vinegar
1 chicken bouillon cube, dissolved in 3 cups water

Peel and slice the cooked potatoes. Sprinkle the diced onion, chopped eggs and crumbled bacon over the potatoes; set aside.
In a saucepan, whisk together the sugar, flour, salt, pepper, and the bacon drippings. This mixture will be like paste. Add the vinegar and bouillon mixture. Bring to a boil and boil for 2 or 3 minutes stirring constantly. Add to the potatoes and stir to coat. Let stand at room temperature for about 4 hours before serving.

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BROWNIE BISCOTTI

2 1/2 cups all-purpose flour

1 1/3 cup sugar
3/4 cup cocoa
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick butter, melted
3 large eggs
2 tsp vanilla extract
1 cup almonds, toasted and coarsely chopped
4-oz semisweet chocolate, coarsely chopped

Preheat oven to 325 degrees.

In a medium bowl, mix together the flour, sugar, cocoa, baking powder, baking soda, and salt; set aside.

In a large bowl, with mixer at medium speed, beat butter, eggs, and vanilla until mixed.  Reduce speed to low; gradually add the flour mixture and just beat until blended.  Using your hands, knead in the almonds and chocolate until combined.

Divide the dough in half.  On a large ungreased cookie sheet, shape each half into a 12-inch by 3-inch log.  Place logs about 3-inches apart.  Bake logs for 30 minutes at 325 degrees.  Remove from oven and cool on the cookie sheet that is placed on wire racks.

When logs are cool, place on cutting boards and cut each log crosswise, using a serrated knife, into 1/2-inch-thick diagonal slices.  Using a long metal spatula, place slices, top side up, 1/4-inch apart, on the same cookie sheet.  Bake slices 20 minutes at 325 degrees to dry out.  Remove from oven and cool completely on cookie sheet on wire rack.  The biscotti will harden as it cools.

Yield: 36 cookies

Store the cooled biscotti in a tightly covered container at room temperature up to 2 weeks.  May be kept in the freezer up to 6 months.

I originally got this recipe years ago from an old Good Housekeeping Magazine.  The author said the recipe was an old family favorite her aunt baked for the whole family ever since she could remember.  She said they were dessert cookies at family gatherings and also eaten with morning coffee and afternoon cappuccino.

GOLDEN NOODLE BAKE

This recipe was from an Indianapolis, Indiana department store restaurant when I was young.  

1 lb egg noodles 

4 tbsp butter 

1/2 cup cottage cheese

1 /2 cup sour cream 

1 egg, beaten 

2 tbsp sugar 

1/2 tsp salt 

pepper to suit taste 

1/2 cup cornflakes

 8 strips bacon, fried  

Cook the noodles in boiling salted water just until tender. Meanwhile, sauté the onion in the butter until the onion turns clear; remove from the heat. 

Butter a 2-quart casserole dish and preheat the oven to 350 degrees. 

Drain the cooked noodles and toss in a large bowl with the sauteed onions and butter. 

In separate bowl mix cottage cheese, sour cream, and the egg. Stir in the sugar, salt, and pepper. Mix into the noodles, mixing until well blended. 

Put the mixture into the prepared casserole dish and bake at 350 degrees, uncovered, for 20 minutes. Sprinkle the cornflakes over the top and bake 5 minutes more or until the cornflakes are toasty brown. To serve, divide into four servings and top each serving with 2 strips of the bacon.

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ESKIMO COOKIES

This very old recipe was handwritten on a piece of scrap paper in my late grandmother's old recipe box that I purchased from her estate in the 1970s. I have no idea how long she'd had it or where she got it. I am assuming she copied it down from a local radio program that was popular in our rural community when I was a child. It was a program where neighbors shared recipes, items they wanted to give away, sell, etc. All we have here is a list of the ingredients. There are no instructions for making.

1 1/2 stick butter 

3 T. cocoa 

1/2 t. vanilla 

1 T. water 

2 cup oats 

3/4 cup sugar 

It amazes me the number of recipes I come across in old files that only list ingredients. I guess the cooks from our past did so much cooking and baking that it all just came naturally to them.

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KRAUT CAKE AND GLAZE

2/3 cup butter

1 1/2 cups sugar
3 eggs
1 tsp. vanilla
1/2 cup unsweetened cocoa
2 1/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. soda
1/4 tsp salt
1 cup water
2/3 cup sauerkraut, drained and chopped

Cream sugar and butter. Beat in eggs and vanilla. Sift dry ingredients. Add alternately with water to egg mixture. Stir in kraut. Turn into 2 greased 8 inch pans. Bake for 30 minutes at 350 degrees or until done.

Glaze:
2 egg yolks
1/4 cup canned milk
1/2 stick butter
1 tsp vanilla

Cook for 7 minutes and put on cake immediately.

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TOMATO SOUP MEATLOAF

This recipe was from an old newspaper column in the 1950s in my hometown in Southern Indiana.

1 can tomato soup
1/2 cup chopped onion
1 tbs. Worcestershire sauce
1 tsp salt
1/2 cup corn flake crumbs or 2 cups corn flakes crushed
2 lbs. ground beef
2 tsp. chopped parsley
1 egg, slightly beaten
dash pepper

Mix all ingredients thoroughly. Shape firmly into a loaf and place in a shallow baking pan. (Thorough mixing and firm shaping will result in a moist, easy-to-slice loaf). Bake at 350 degrees about 1 1/4 hours. For sauce combine 1/4 cup drippings with an additional can of tomato soup, heat and serve over loaf. Makes 8 servings.

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AMISH POTATO SALAD

When asked for her potato salad recipe years ago, the late Amish Cook Elizabeth Coblentz said she didn't have a recipe. She went on to say she just started putting it together and the family always ate it and thought it was good. After being asked often for the recipe, she came up with the following:

2 1/2 lbs potatoes, which have been cooked until tender
6 eggs, hard-boiled and cut-up
1 cup celery, chopped
1 onion, chopped
1 1/2 cups salad dressing (mayo-type)
2 teaspoons yellow prepared mustard
1/4 cup vinegar
1/4 cup sugar
1/4 cup milk
2 teaspoons salt

Dice potatoes or put through slicer, whichever you prefer. Stir the potatoes, eggs, celery and onion together in a bowl. Then in a separate bowl, stir salad dressing, mustard, vinegar, sugar, milk, and salt together. Pour dressing over the potato mixture and stir together.

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