BAKED HAMBURGERS WITH SAUCE

This is another old recipe from my childhood. My cousin used to make these and I though they were the best hamburgers ever!

2 lbs ground beef
1 tsp salt
1/2 tsp pepper
4 tbsp brown sugar
1 tsp dry mustard
4 tbsp vinegar
1/2 cup water
1/2 cup ketchup
1/2 cup chopped onion

Combine the salt and pepper with the ground beef in a large bowl, mixing in well. Form the mixture into patties and place in a large baking pan or dish.
In a small bowl, combine the brown sugar, mustard, vinegar, water, ketchup, and onion. Stir with a whisk to combine well. Pour the mixture over the patties.

Bake in a 350 degree oven for 45 minutes.

CITRUS LATTICE RAISIN-WALNUT PIE

Another old pie recipe probably about my age! Ooops. Did I just say I am old? I have never tasted this pie as I do not like raisins. But it was an old family favorite from my childhood. There was an old country church across from my grandparent's house and I lived next door to my grandparents. There was a huge black walnut tree in front of the church. My grandparents had an agreement with the church leaders that they would keep the walnuts picked up. If you have never helped to gather black walnuts or to crack them and pick out the nut meats, you have no idea what you have missed. Yuck, is the best way to describe the chore. The black outer shell of the nuts does rub right off on your hands. My sister and I hated that job but we sure did enjoy eating those nuts in cakes, candies, and pies thoughout the year.

1 cup brown sugar, packed tight
2 tablespoons cornstarch
2 cups raisins
1 1/3 cups cold water
1/2 teaspoon finely grated orange peel
1/2 cup fresh orange juice
1/2 teaspoon finely grated lemon peel
2 tablespoons fresh lemon juice
1/2 cup chopped walnuts
Pastry enough for a two crust pie

In a medium saucepan combine the brown sugar with the cornstarch. When combined, stir in the raisins, water, orange juice, lemon juice, orange peel and lemon peel. Over a medium heat cook and stir until thickened and bubbly. Cook 1 more minute stirring the whole time. Remove the pan from the heat and stir in the walnuts.

Roll out about half of the pastry dough and use it to line a 9-inch pie pan. Trim to about a half of an inch over the edge. Pour the raisin mixture into the shell. Cut the last half of the dough into strips about a half in wide. Weave the strips over the top of the pie to make a lattice design. Seal and flute the edges. To prevent burning, cover the edge of pie with strips of aluminum boil or a pie shield.

Bake at 375 degrees for 20 minutes. Carefully remove the foil and bake another 20 minutes or until the crust is golden brown. Allow pie to cool before cutting. Serve pie wedges with homemade ice cream or whipped cream, if you choose.

OLD GERMAN GREEN BEAN SOUP

This recipe is older than my children and I am the grandmother of seven, one in college!

2 cups leftover ham + the ham bone
1 pound fresh green beans
2 large potatoes, cubed
3 quarts water
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1 medium onion, minced
4 slices bacon, cubed
3 tablespoons flour
1 1/2 cups milk

Place the ham and the ham bone with the beans, potatoes, water, salt, pepper, and garlic powder in a Dutch oven. Boil covered for half an hour or until the potatoes are tender. Meanwhile fry the bacon and onion together; add to the Dutch oven. Mix the flour with the milk until smooth and stir into the soup, stirring constantly while adding. Simmer, covered, for 15 minutes. Serves 6 to 8 people.

Please note: This picture is a file photo.

BUTTER GRILLED CHICKEN BREASTS

1/2 cup butter
1/4 cup finely chopped green onions
1 tsp salt
1/8 tsp pepper
1/4 cup lemon juice
4 chicken breasts (about 3 lb), halved

Melt butter in saucepan. Add green onions, salt, and pepper; cook gently for about 3 minutes. Remove onions from heat and add the lemon juice. Place chicken in a bowl and cove with the sauce. Let stand, stirring occasionally while charcoal is heating up. When the coals are white-hot, brush the grill with fat and arrange 6-inches from the coals. Place chicken breast halves on grill, skin side up, and brush with the remaining sauce. Grill about 30 to 50 minutes, turning every 10 minutes until chicken is thoroughly done; after each turn, brush with remaining sauce. Makes 6 servings.

CORN-SQUASH CASSEROLE

2 cups yellow summer squash 

1/2 cup water 

1 egg 

2/3 cup milk 

1 can corn, cream style 

1/2 cup cracker crumbs 

1/2 tsp seasoned salt 

salt & pepper to taste 

2 tbsp sugar 

 2 tbsp butter 

 Wash and slice squash and cook in 1/2 cup water over medium heat until barely tender. Beat egg and add milk. Spread about 1/3 can of corn in bottom of greased casserole. Add a layer of 1/3 of the squash. Sprinkle on part of the crumbs, seasonings, sugar, and a few dots of butter. Add a few spoons of the egg-milk mixture. Repeat layers until are used. Pour remaining liquid overall. Bake at 375 degrees for about 30 minutes or until puffed and nicely brown. Makes 6 to 8 servings

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GROUND BEEF, CORN, NOODLE CASSEROLE

Gotta love these old fashion recipe instructions! Personally, I like the noodles par boiled before putting them in the casserole. 

1 package (small) uncooked noodles 

1 grated onion, browned 

1 pound hamburger, browned 

1 can tomato soup 

1 can cream style corn 

Cheddar cheese, to taste, grated 

1 can ripe olives, sliced 

Place ingredients in a baking dish. Bake at 325 degrees until heated through.

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SALMON LOAF

1 large can pink salmon 

3 egg whites 

2 tbs. lemon juice 

3 egg yolks 

1/2 cup cracker crumbs 

1/2 cup hot milk 

1/2 tsp. salt 

1/4 tsp. pepper 

1/4 tsp. paprika 

 Mix together the salmon, salt, pepper, lemon juice, beaten egg yolks, cracker crumbs, and hot milk. Fold in the stiffly beaten egg whites. Pour into greased loaf pan. Sprinkle with paprika. Bake at 350 degrees for 1 1/2 hours.

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HOOSIER POOR MAN'S STEAK

1 lb ground beef 

1 cup milk 

1/4 tsp pepper 

1 cup fine saltine cracker crumbs 

1 tsp salt 

1 small onion, finely chopped 

1 can (10 3/4-oz) cream of mushroom soup 

flour 

butter

In a big bowl the morning your plan to use this recipe for supper/dinner, mix the ground beef, milk, pepper, cracker crumbs, salt and onion. Shape into a narrow loaf, cover or wrap and refrigerator for about 8 hours. Remove from refrigerator and slice into 1-inch-thick pieces. Roll pieces in flour and fry in butter until golden. Put the slices in layers in a baking pan and spread the mushroom soup over the top. Bake for 1 hour at 325 degrees.

Guidepost file photo used only for reference

OLD KENTUCKY PECAN CAKE

As the name implies, this is an old, very old, Kentucky recipe. Many who didn't like the traditional "fruitcake" made these cakes instead. 1 pound sugar (2 cups) 1 pound chopped pecans 1 1/2 pounds seedless raisins 1 pound regular flour 1 cup butter 6 eggs 1 pint wine Line a 3-quart tube pan with greased, heavy brown paper. Cream together the butter nd sugar. Add the egg yolks and combine thoroughly. Add the flour alternately with the wine. Fold in the stiffly beaten egg whites, the nuts, and raisins last. Bake 4 hours at 300 degrees. When cold pour more wine over the cake. If you prick the surface with a long pin the wine will penetrate the cake better. Pour wine over the cake each day for three days. Store away. Ready to serve in a month.

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SALMON-POTATO CHIP CASSEROLE

This is an old recipe cut from a brand of potato chips that were popular in Indiana when I was a kid. The brand was CHESTY and we loved our CHESTY chips. Couldn't believe it when I ran across this 50 something year old recipe!

1 pkg CHESTY potato chips (I would say a regular family-size bag of today's chips.)
1 can (7-oz) salmon
1 can cream of mushroom soup
1 cup milk
2 hard-boiled eggs, sliced

Break up the potato chips, flake salmon. Alternate layers in a well-greased baking dish, starting and ending with potato chips. Combine the soup and milk and pour over the layers. Bake at 350 degrees for 30 minutes, or until the top is browned. Garnish with the hard-boiled eggs.

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