HOMEMADE CONEY SAUCE

This is the recipe an old local family-owned restaurant in my childhood hometown used for their coney sauce. When I visited a couple of years ago, the restuarant had closed. I was saddened to see it go. I am in my 60s and remember hearing the story of how I grabbed my mother's vanilla coke when I was a baby and dumped it in her lap at said restaurant. hamburger meat (desired amount) lots of finely chopped celery and onion Brown the above together and add several dashes of soy sauce, 2 pinches of sugar, and 1 can of tomato soup, undiluted. Simmer mixture for at least 30 minutes Stir often to keep from burning. This mixture freezes well.

This file photo reminded me of that sauce.

 

BAKED CRANBERRY SAUCE

1 lb cranberries (5 cups)

1 jar (12-oz) orange marmalade

1 cup chopped pecans

1 cup coconut 

3/4 cup sugar

1/2 cup water

Combine all ingredients. Spread in a 13x9x2-inch baking dish. Bake, uncovered, in a 350-degree oven for about 30 minutes. Transfer to jars. Cover, refrigerate. Makes about 4 cups.

Directions to pack with gift: Store in refrigerator. Serve warm or chilled as meat accompaniment or over desserts.

file photo

OCCIDENTAL HOTEL'S HOT FUDGE SAUCE

 I have no idea what city this was in.

GOOD OLD FASHION CHOCOLATE SAUCE

This is a delicious chocolate sauce from "Back Home in Indiana".

3/4 cup granulated sugar
1/2 cup baking cocoa
3 tablespoons water
2 tablespoons corn syrup
1/2 tall can of evaporated milk
3/4 teaspoon vanilla extract

In a heavy saucepan mix the sugar and cocoa together. Stir in the water and corn syrup. Cook over medium heat, stirring constantly to boiling. Boil, while continuing to stir, for 3 minutes. Remove pan from the heat and add the evaporated milk and the vanilla extract.

file photo

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.

GOLDEN HONEY SAUCE

This is another recipe from my childhood. It is good over ice cream, apple (or other fruit) dumplings, etc.

3/4 cup honey
2 tbsp cornstarch
dash of salt
3/4 cup water
1 tbsp butter
1/2 tsp vanilla
1/2 tsp ground cinnamon, optional

In a small saucepan combine the honey, cornstarch, and salt. Stir in the water and cook, stirring constantly, until thickened and bubbly. Cook for 1 minute. Remove from the heat and add the butter, vanilla, and ground cinnamon, if using.

Yield: 1 1/2 cups.

stock photo

MEDIUM WHITE SAUCE

 This is another recipe from an old ARGO Corn Starch Box.

1. Mix 1 tablespoon ARGO corn starch and 1 cup milk until smooth. 
2. Add 2 tablespoons Mazola margarine, 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. Stirring constantly, bring to a boil over medium heat and boil 1 minute.  Makes 1 cup.  (Use for creamed vegetables, meat, poultry, fish or casseroles.)

LEMON DILL BROCCOLI SAUCE

A good way to dress up your broccoli for special occasions.

2 tablespoons butter
1 tablespoon + 1 teaspoon flour
1 teaspoon grated lemon peel
1/4 tsp dill
1/4 tsp salt
1 cup half-and-half cream (or milk)
1 egg yolk, beaten
1 to 1 1/2 lbs cooked broccoli spears

Melt butter in a medium saucepan and remove from the heat.  Stir in the flour until smooth.  Add the dill, lemon peel, and salt.  Gradually stir in the half-and-half until blended.  Cook, stirring, over medium heat until the mixture thickens and just comes to a boil.  Remove from the heat.

Blend a small amount of the mixture into the egg yolk and stir until blended well.  Blend this back into the mixture in the saucepan.  Stir to combine.  Cook and stir until mixture just comes to a boil.  Cook and stir for one minute longer.  Spoon over the cooked broccoli and serve.

Yield: 1 cup of sauce.  For a thinner sauce, add 1 to 2 tablespoons more of the half-and-half.

This is a file photo used for reference only.

BUTTER-BARBECUED LOAVES

Jean Evans was a beloved member of the community where I attended school from grades 1 thru 12 (all in the same building). She was a great cook and her daughter helped her produce a couple of cookbooks. This recipe is from her first cookbook. Jean has been gone for years now but she will never be forgotten.

Click on recipe to enlarge for easier reading.

THE BEST OLD FASHION BBQ SAUCE

I'm not sure exactly who decided this is the best bbq sauce except to say this recipe is from a hospital in Dallas, Texas. 

1/2 cup butter
1/4 cup lemon juice
2 tbsp horseradish
4 tbsp vinegar
5 tbsp catsup
1 tsp salt
2 tsp Worcestershire sauce
3/4 tsp Tabasco sauce

In a saucepan, melt the butter with the lemon juice.  Add the horseradish, vinegar, catsup, salt, Worcestershire and Tabasco sauces; stir to blend together well. 

Heat just to a simmer, do not boil.

Excellent for chicken or pork cooked on a barbecue grill.

clipart

AUNT NORMA'S KENTUCKY BBQ SAUCE

This recipe is one my husband's aunt gave me years ago. Both my husband and his aunt are now gone. She gave me this recipe around fifty years ago.

2 1/2 cups water
1 tbsp sugar
2 1/2 tsp black pepper
2 tbsp butter
1/4 cup vinegar
2 1/2 tsp salt
1/2 tsp red pepper
1 garlic clove
2 tbsp Worcestershire sauce
1/4 onion
1 tsp powdered mustard
1/2 tsp Tabasco sauce

Mix all ingredients together in a saucepan and bring to a rolling boil. Allow to stand overnight. Should be kept hot during basting. Enough sauce to baste four chickens.

file photo for reference only

not this exact recipe

HOMEMADE CELERY SEED DRESSING

This recipe was often made by an elderly lady in the community where I grew up in the 1950s.

1 1/4 cups sugar
2 tsp dry mustard
2 tsp salt
1 medium onion, grated
2/3 cup vinegar
1 pint vegetable oil
1 1/2 tsp celery seed

In a medium mixing bowl combine the sugar, mustard, salt, onion, and half of the vinegar and beat. Gradually add the oil, celery seed, and the rest of the vinegar. Store in a sealed quart jar.

recipessquared.com photo for reference

MEDIUM WHITE SAUCE

This recipe is cut from the side panel of an old box that says Best Foods at the bottom.

1. Mix 1 tablespoon ARGO cornstarch and 1 cup milk until smooth.
2. Add 2 tablespoons Mazola margarine, 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. Stirring constantly, bring to boil over medium heat and boil 1 minute. Makes 1 cup. (Use for creamed vegetables, meat, poultry, fish or casseroles.)

 

 Note: File Photo

1894 WHITE HOUSE CRANBERRY SAUCE

This recipe is from the White House Cookbook, 1894.

One quart of cranberries, two cupfuls of sugar and a pint of water. Wash the cranberries, then put them on the fire with the water, but in a covered saucepan. Let them simmer until each cranberry bursts open; then remove the cover of the saucepan, add the sugar and let them all boil twenty minutes without the cover. The cranberries must never be stirred from the time they are placed on the fire. This is an unfailing recipe for a most delicious preparation of cranberries. Very fine with turkey and game.

Note: File Photo

BLACK-EYED PEA CAKES

Not totally a vintage recipe but an old one I wanted to keep so I am posting it here.

For Black-Eyed Pea Cakes:

• 2  15.8 oz. cans of black-eyed peas; drained
• 1 slice of bacon; fried and crumbled
• 4-8 tablespoons olive oil; divided
• ½ cup onion; chopped
• 4 cloves of garlic; minced
• ½ teaspoon cumin
• 1 tablespoon fresh cilantro leaves
• ½ teaspoon dried basil leaves
• ½ teaspoon cayenne
• 1½ teaspoons salt
• ½ cup heavy cream
• 1 cup all-purpose flour
• 1 egg
• ⅓ cup half and half
• 2 cups panko or fresh bread crumbs

For comeback sauce:

• ½ cup mayonnaise
• ⅛ cup salad oil (I used walnut oil)
• black pepper
• celery salt
• hot sauce
• ketchup
• mustard
• paprika
• Worcestershire sauce

INSTRUCTIONS

For Black-Eyed Pea Cakes:

1. Begin by warming the black-eyed peas, while you prep the other ingredients.
2. Sauté the onion and garlic together in about 2 tablespoons of olive oil until softened.
3. Add half of the black-eyed peas (about 1½ cups), bacon, onion, garlic, cilantro, basil, cumin, cayenne, salt to a food processor and pulse a few times until blended. Not too much. It doesn’t need to be totally smooth.
4. Transfer mixture to a bowl and stir in the remaining black-eyed peas and heavy cream.
5. Chill the mixture until cool – about an hour or so.
6. After the mixture has cooled, gently form the cakes and set aside.
7. Prepare 3 separate bowls for battering. Flour goes in the first one. Then beat an egg and the half and half together in the second one. And the bread crumbs go in the third one.
8. Batter the cakes by coating first with flour, then the egg mixture and finish with the bread crumbs. Set aside after coated.
9. Have a plate or cooling rack lined with paper towels ready for cakes when cooked.
10. Prepare the skillet by heating 3-4 tablespoons of olive oil over medium heat.
11. Fry cakes in small batches, cooking approximately 2-3 minutes on each side until golden brown. Be sure to watch the oil for overheating, and, if needed, add additional oil or start with new oil if it gets too dark.
12. Remove cakes, let cool on paper towel lined plate.
13. Serve with comeback sauce (basics for recipe below).
14. Comeback Sauce Recipe?(Other than the mayonnaise and the oil, we didn’t measure any of the ingredients, so combine to your taste preference.)

For comeback sauce:

1. Mix all ingredients together and refrigerate until served.
2. 
   

BEARNAISE SAUCE, CALIFORNIA MEDLEY, AND OVEN ROASTING EARS

This is a page from the 1967 Better Homes and Gardens cooking with HERBS and SPICES recipe booklet from my late mother's recipe collection.

Click on the picture to enlarge for easier reading.

HORSERADISH SAUCE

Soften one 8-ounce package cream cheese; blend in 1 tablespoon sugar, 2 to 3  tablespoons prepared horseradish, 1 tablespoon lemon juice and 1 teaspoon Worcestershire sauce.  fold in 1/2 cup whipping cream, whipped.  Makes 2 cups.

This is another recipe from this 1967 Better Homes and Gardens Booklet.

HOMEMADE CREAMY ITALIAN DRESSING

1/3 c. low-fat mayonnaise
1/2 c. water
2 tbsp. vinegar
2 tbsp. lemon juice
1/2 tsp. garlic salt or powder
1/2 tsp. oregano
parsley to taste

Combine all ingredients.  Shake well.  Keep refrigerated.

CLASSIC CHOCOLATE FONDUE

1/3 cup whipping cream
1 jar (7-oz) marshmallow creme
8 squares (1-oz each) semi-sweet chocolate
2 tbsp orange juice without pulp (fresh squeezed is best)

In a 2-quart saucepan, gradually add the whipping cream to the marshmallow creme; mix until well blended. 

Chop chocolate into smaller pieces and add to the marshmallow mixture.  Cook over low heat, stirring constantly, until smooth.  Stir in the orange juice until well blended.

Pour mixture into a fondue pot and serve with an assortment of fresh fruits and/or pound cake cut into cubes.

Yield: approximately 2 cups

SORGHUM BARBECUE SAUCE

1 cup catsup
1/2 cup sorghum (or molasses)
1/2 cup brown sugar
1 onion, chopped
1 tsp ground dry mustard
1/4 tsp cloves
1/4 tsp cinnamon
Tabasco sauce to taste
1/2 cup water
1/2 lemon, juiced
salt to taste

Combine all the ingredients in a saucepan and cook until boiling.  Lower heat to simmer and cook 15 minutes.  Use as any barbecue sauce.

Note:  If you want your sauce to be tarter, add a tablespoon or so of vinegar.

Note: This picture is not an endorsement for this particular brand of sorghum although I am sure it is good.