BARBECUE GREEN BEANS

This is another old recipe from my Southern Indiana childhood.

4 slices bacon, finely cut (chopped)
1/4 cup chopped onion
1/2 cup catsup
1/4 cup brown sugar
1 tbsp Worcestershire sauce
2 cans French style green beans, drained

Brown bacon and onions in skillet. Add the catsup, brown sugar and Worcestershire sauce. Simmer two minutes. Place beans in a casserole dish. Pour the bacon mixture over the top but do not stir! Bake at 350 degrees for 20 minutes.

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BEULAH'S BAKED CORN

I love how these old recipes read. "Butter the size of a walnut;" some modern cooks may have no idea what that would be.

1 can corn
2 eggs, beaten
1/2 cup milk
butter size of a walnut
1 tablespoon sugar
1/2 tablespoon flour
1 scant teaspoon salt
pepper to taste

Cream butter with sugar, salt, flour, and pepper. Add beaten eggs and milk. Add corn. Bake in a buttered baking dish at 350 degrees about 1/2 hour or until set.

Note: This recipe was from my mom's cousin's wife.

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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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PRESSURE COOKER MASHED POTATOES

This recipe has been modernized to use the electric slow cooker. Back in the day, our pressure cookers were not electric.

2 lbs medium russet potatoes, peeled

3 cups water

1 1/2 tsp salt, divided

1/3 cup milk or buttermilk

1/4 cup sour cream

2 tbsp butter

1/4 tsp black pepper

Optional: Chopped chives for garnish

Add potatoes, water 1/2 teaspoon of the salt to a 6-quart electric pressure cooker. Lock lid and close pressure-release valve. Adjust to pressure cook on high 10 minutes. Quick-release pressure.

Drain, reserving cooking liquid. Add potatoes back to pan. Add the milk, sour cream, butter and the remaining 1 teaspoon of salt and the pepper. Mash until of the desired consistency, adding some reserved cooking liquid, if needed. Garnish with the chives, if desired. You can also top with a few thin slices of butter, if desired.

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SHOEPEG CORN SALAD

One of my favorite salads since childhood although I can't eat it anymore after several colon surgeries.

1 can shoe peg corn, drained
2 ribs celery, chopped
1 green bell pepper, chopped
1 small to medium yellow onion, chopped
1/4 tsp salt
2 tbsp vinegar
2 tbsp salad oil
1 tbsp sugar*

In a medium bowl mix all the ingredients together well. Cover and refrigerate overnight or all day before serving.

*I am diabetic now and use 1 tbsp Splenda or Stevia granular. Can't even tell the difference.

TANGY VEGETABLE SALAD

Since I am a gal who loves her vegetables, this has been one of my favorite salads for many years.  I think one of the reasons I love vegetables so much is because I was raised in the country where we grew most of our vegetables.  I loved helping plant the seeds, watching the plants grow, and waiting with great anticipation to enjoying the vegetables when they were ready.  I also loved helping my mother and grandmother can the vegetables then enjoying them on cold snowy days in the wintertime.  I believe my love of vegetables was planted early and I know it runs deep. 

1 can baby peas
1 can Shoe Peg corn
1 can French-cut green beans
1/2 cup chopped celery
1 chopped onion
1 bell pepper, chopped
1/4 cup oil
1/4 cup vinegar
1/4 cup sugar

Drain all the canned vegetables then mix all the ingredients together in a bowl with a lid.  Place lid on bowl and refrigerate several hours or overnight.

This makes a great 'make ahead' dish for busy cooks.

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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BROWN SUGAR-GLAZED SWEET POTATOES

2 1/4 lbs sweet potatoes (about 4 medium), peeled and cut into 1-inc pieces

2 tbsp butter

2/3 cup packed brown sugar

1/4 cup unsweetened apple juice

1/2 cup finely chopped peeled apple

1/4 cup raisins

Preheat oven to 350-degrees. Place potatoes in a large saucepan or stock pot and add water to cover. Bring to a boil; reduce heat and cook, uncovered, 5 minutes or until tender. Drain.

Meanwhile, in a small saucepan, combine butter, brown sugar, apple juice, apple and raisins. Bring mixture to a boil, stirring frequently. Remove from heat.

Transfer potatoes to a greased 8-inch square baking dish. Top potatoes with the apple mixture. Bake, uncovered, 23-30 minutes or until bubbly. While baking, baste occasionally with the sauce.

TOH edited recipe and photo 2015

BUTTERED ZUCCHINI

This simple recipe is from an old 1963 Best Buffets recipe book from Better Homes and Gardens.  Simple but good.  Substitute coconut oil for half the butter and make it a healthy dish.  Tip: Did you know coconut oil is thought to help prevent dementia and Alzheimer's disease?

8 to 10 small zucchini squash, thinly sliced (about 6 cups)
1/4 cup butter or margarine
1/2 teaspoon salt
Dash pepper

Put zucchini, butter, and seasonings in skillet.  Cover and cook slowly 5 minutes.  Uncover and cook till barely tender, about 8 to 10 minutes more, turning zucchini slices often.

Makes 8 servings.

BASIL CARROTS

2 tbsp butter

6 medium carrots, thinly sliced on the bias
1/4 tsp salt
1/4 tsp dried basil

Melt the butter in a medium skillet; add the sliced carrots.  Sprinkle the salt and basil over all.  Cover skillet and simmer 10 to 12 minutes until carrots are just tender.

This recipe is from a 1967 recipe book from Better Homes and Gardens.

ORANGE CANDIED SWEET POTATOES

6 sweet potatoes, halved

2 tsp salt
1/2 cup boiling water
3 tbsp oleo*
1 tbsp orange juice
3/4 cup corn syrup
1/4 cup brown sugar

Combine the sweet potatoes, salt, and boiling water in a saucepan and simmer, covered, until tender (about 15 to 20 minutes).  Pour off all but 1/4 cup of the stock from the cooking.  Dot with the oleo. 

Combine the orange juice, corn syrup, brown sugar in a bowl and blend well.  Pour over the sweet potatoes.  Simmer, basting frequently for 15 minutes.

*I do not change these old recipes and try to type them word for word.  However, I personally believe you should use butter instead of margarine.  It is my belief that the body can better handle what nature supplies over manufactured products.

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GRILLED VEGETABLE PACKETS

potatoes, thinly sliced

carrots, cut in strips
green pepper, cut in strips
butter
water
cooked crumbled bacon

For each serving or packet, place a double thick rectangle of aluminum foil on flat surface. In the center area of the foil place about 6 potato slices (depending on potatoes size) 6 carrot strips, and 6 green pepper strips. Fold edges up slightly and add a tablespoon of butter and a tablespoon of water. Sprinkle with the crumbled bacon. Fold the foil down over the vegetables into a tight packet and place on the grill with the folded side up; cook 20 to 25 minutes or until the vegetables are tender.

Can be made with your choice of vegetables. Asparagus, mushrooms, squash slices, etc are also good choices. There are so many tasty choices. Choose you favorite veggies and enjoy.

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EASY GARDEN VEGETABLE PIE

This is another of the old recipe from my late mother's collection of recipes she kept in old shoe boxes. I have never made this.

 

ZUCCHINI & CARROT COINS

 An old recipe from my little green metal recipe box.

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

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.

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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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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.

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ZUCCHINI MARMALADE

This is an old recipe from Lawrence County Indiana where I was born and raised, oh so long ago!

6 cups grated zucchini, peeled
5 cups sugar
1 can crushed pineapple in juice
1 box Sure-Jell
2 tbsps lemon juice
1 box (6-oz) apricot-flavored gelatin

Cook the zucchini and sugar for 6 minutes; Remove from the heat. Add the pineapple, Sure-Jell, and lemon juice. Return to the heat and cook for another 6 minutes. Remove from the heat and add the gelatin. Stir until gelatin is completely dissolved. Seal in jelly jars or place in freezer containers and freeze.

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FRENCH FRIED ONION RINGS

1 onion

1/2 cup flour

1/2 cup milk

Heat fat to 370 degrees. 

Cut peeled onion into 1/4-inch slices and separate into rings. Soak in milk 10 minutes. Dredge onion rings in the flour. Deep fry until browned. Drain on paper towels before serving.

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