1950s HOMEMADE TOMATO SOUP

This recipe is one my mother got from a Hunt's Tomato Sauce can when I was a child in the 1950s.  It is as good today as it was then.  It was always a good way to warm up during those cold Indiana winters of my childhood.  It is still a favorite with my own grandchildren today.

2 Tablesp. Wesson, pure vegetable oil
1/4 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
2 8-oz. cans Hunt's Tomato Sauce
1/2 teasp. whole pepper
1/8 teasp. thyme
2 sprigs parsley
3 cups beef stock or bouillon
1/4 teasp. salt
1/2 teasp. pepper

Cook onion, carrot and celery in oil 5 minutes.  Add Hunt's Tomato Sauce, seasonings, and parsley.  Cover and simmer 1 hour.  Strain and add beef stock, salt, and pepper.  Heat together.  Makes 4 servings.

Shown with a favorite sidekick, grilled cheese.

OLD FASHION BANANA CREAM PIE #2

1 cup sugar, divided
3 tbsp cornstarch
1/4 tsp salt
3 eggs, separated
1 cup evaporated milk
1 cup water
1 tsp vanilla extract
1 baked 9-inch pie shell
1 1/2 cups sliced ripe bananas

Mix 2/3 cup of the sugar, cornstarch, salt, and egg yolks together in a heavy saucepan.  Combine the milk and water then slowly stir into the sugar mixture.  Cover over low heat, stirring constantly, until thickened - about 10 minutes.  Remove from the heat and stir in the vanilla extract.  Cool and allow to cool.

Stir cooled filling and pour half into the baked pie shell.  Layer the bananas over the filling then top with the remaining filling mixture.

In a deep bowl, beat the egg whites until soft peaks form.  Continue beating while gradually adding the remaining 1/3 cup of the sugar, until stiff peaks form and sugar is dissolved.  Spread meringue over the top of the pie being sure to seal the edges to the crust.  Bake at 425 degrees until meringue is a light golden brown.  Cool completely before cutting.


Store leftovers in the refrigerator.

file photo

HERSHEY'S FLUFFY COCOA FROSTING

I have used this Hershey's frosting most of my life.

4 cup confectioners' sugar, sifted
3/4 cup cocoa, sifted
1/2 cup butter or margarine
1 tsp vanilla
1/2 cup evaporated milk

Mix the sugar and cocoa; blend part of the sugar mixture with the butter.  Blend in the vanilla and half the milk; add remaining sugar mixture and blend well.  Add the remaining milk; beat to desired consistency.  Additional milk may be added if desired.

Enough to frost and fill a two layer 9-inch cake.

file photo

HOOSIER SHELL MACARONI SALAD

This is a good pasta salad recipe for picnics, family reunions, etc as it doesn't have any mayonnaise in it.

1 box (8-oz) small seashell pasta, cooked according to pkg directions and drained
1 1/2 cups small zucchini, thinly sliced
1 1/2 cups diced fresh tomatoes
1/4 cup chopped fresh parsley
1 tsp dried oregano
1 tsp dried basil
dash of garlic powder
1 bottle (8-oz) Italian Salad Dressing of your choice

Combine all the ingredients in a large bowl tossing well.  Cover and refrigerate overnight or at least a couple of hours before serving.

1958 RAISIN PIE FILLING

This is another of the pie recipes from the 1958 Good Housekeeping Party Pies book mentioned previously on this blog.  There are also several pie crust recipes on this blog if you don't have your own favorite.  It is recommended you do this pie with a trellis crust design also pictured previously on this blog.

Combine 2 cups seedless raisins, 1 cup granulated sugar, 2 cups water, 1/2 teasp. salt, 2 tablesp. butter or margarine, 3 tablesp. lemon juice; boil 5 min.  Stir in 2 tablsp. cornstarch mixed with 3 tablsp. water.  Cook, stirring, 5 min.  Add 1 teasp. lemon extract.

This pie is pictured in the center of this picture with the 'trellis' crust.

SOUTHERN INDIANA APPLE COBBLER

When I was a child growing up in Southern Indiana my grandparents had an apple orchard.  We grandkids loved playing there under the trees.  This cobbler recipe always reminds me of those days so long ago!

Preheat oven to 375 degrees.

5 cups peeled and sliced tart apples*
1/2 cup granulated sugar
1/4 cup light brown sugar
2 tbsp all-purpose flour
1/2 tsp cinnamon
1/4 tsp salt
1 1/2 tbsp lemon juice
1 tbsp water
2 tbsp butter

Mix together and pour into a lightly buttered 8-inch square baking dish.  Top with the batter below:

Batter
1/2 cup sifted all-purpose flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 tbsp butter, softened
1 egg, slightly beaten

Mix batter together and drop over the apple mixture in 9 portions.   Sprinkle top with some cinnamon sugar, if desired.

Bake at 375 degrees for 40 to 50 minutes until apples are tender and topping is lightly browned.

*I prefer Granny Smith apples.  It usually takes 6 to 8 medium apples to make 5 cups.

Note: This is a file photo, probably peach cobbler, but it shows how this cobbler recipe looks.

SWEET-AND-SOUR SPARERIBS

This recipe comes from the 1958 Good Housekeeping cookbook pictured below.  This recipe is in the China section.

3 1/2 lb lean spareribs, in 2" squares
2 large onions, sliced
1/3 cup brown sugar, packed
1/2 cup vinegar
1 tablesp. soy sauce
2/3 cup canned pineapple juice
1/3 cup water
1/2 teasp. salt
1/8 teasp. pepper
1 tablesp. cornstarch
1 tablesp. water
Hot fluffy rice

Preheat broiler 10 min., or as manufacturer directs.  Place spareribs close together in broiler pan; sprinkle with salt and pepper  Broil, turning once, until deep brown on both sides.  Place onions in Dutch oven or kettle with 2 tablesp. pork fat from broiler pan; saute 2 min.; add brown sugar, vinegar, soy sauce, pineapple juice, 1/3 cup water, salt, pepper and ribs.  Cover; simmer over low heat 2 hrs.  Remove ribs; thicken sauce in saucepan with cornstarch dissolved in 1 tablesp. cold water; replace ribs in sauce.  Serve at once over hot fluff rice.                                                   Makes 6 servings.
To Vary: Add 1 cup drained canned pinapple chunks.

OLD FASHION CHOCOLATE MILK SHAKE

3/4 cup cold milk
2 tbsp chocolate syrup
2 scoops vanilla or chocolate ice cream (depending on how chocolate you want)

Put all ingredients into blender container and blend until well mixed.  Pour into a cold glass to serve.

Yield: 1 8-oz serving

SOUR DOUGH BREAD WITH EVERLASTING YEAST

This is a great bread to make with the Everlasting Yeast in my last post.  I haven't made this but have enjoyed eating it.  This recipe is from a lady at one of the church's I attended as a youngster and teenager.  The Everlasting Yeast was her recipe, too.  I ate her bread all my younger years.  She finally gave me the recipe.  I lost if for years.  Just found it in an old shoe box of misc papers.  (I am so bad about that!)

1 cup sour dough starter (the everlasting yeast)
1 1/2 cups water
1/2 cup oil
1/4 cup sugar
2 teaspoons salt
5 - 6 cups bread flour

Optional add-ins:
1/2 cup oat bran
1/2 cup wheat bran
3 tablespoons soy flour
1/2 cup powdered milk
1 cup bran

Mix ingredients.  Let stand overnight in a big bowl in a warmed oven.  Knead dough about 15 times on a floured surface.  Divide into 3 parts.  Knead each about 15 times, then a few times in a bit of olive oil.  Put into greased loaf pans.  Bake at 350 degrees for about 30 minutes.

EVERLASTING YEAST (SOUR DOUGH STARTER)

When I was a young housewife in Indiana many, many, years ago, a family friend shared this recipe for a delicious sour dough bread starter using mashed potatoes.  Can be used to make great sour dough bread!
1 cup mashed potatoes
1 tbsp salt
3 tbsp sugar
3 cups lukewarm (98 degrees) water
Add a yeast cake, broken
1 tsp ginger (the first time you make this)

Mix together and allow to stand for 3 days before using.

Feed with the following every 3 to 5 days:
3 tablespoons instant potato flakes
3/4 cup sugar
1 cup warm water

Let sit out all day or night, then refrigerate.

Note: When you feed the dough, don't repeat the starter ingredients.