CHERRY RICE PUDDING

1 1/2 cups milk

1 cup hot cooked rice

3 eggs, beaten

1/2 cup sugar

1/4 cup dried cherries (May substitute dried cranberries)

1/2 tsp almond extract

1/4 tsp salt

Combine all ingredients in a large bowl then poor into a greased 1 1/2-quart casserole dish. Cover with foil.

Place rack in bottom of crock-pot and pour in 1 cup of water. Set casserole dish on rack , place lid on cooker and cook on low 4 to 5 hours.

Remove dish from crock-pot and let stand 15 minutes before serving.

Yield: 6 servings

file photo for reference only

EASY HOMEMADE CHICKEN STOCK

Having grown up around chickens, I simply detest them and just plain can't eat them.  The taste is okay but I gag on chicken so badly I have to excuse myself to go vomit.  I realize it is a psychiatric problem but I can't help it.  At 73, I have no desire to try to overcome this situation!  However, all my family loves chicken and I have one granddaughter who prefers chicken over all else.  So I do cook a lot of chicken for my family and friends.  This recipe is the way we Hoosier Country Folk made/make homemade chicken stock.

4 lbs chicken backs, necks, and wings or a large whole chicken, cut-up
4 quarts cold water
3 celery ribs with the leaves, chopped
1 large onion, chopped

Put the water in a large stockpot and add the chicken; bring to a boil over medium-high heat.  Cook for 15 minutes and skim.  Add the celery and onion; simmer for two hours.

If using the backs, necks, and wings, discard.  If using the whole chicken, drain, and refrigerate for later use.  Strain the stock then chill for at east 6 to 8 hours up to two days.  Skim the fat from the chilled stock and simmer for 30 minutes.  Stock is ready for use.  If you do not use all the stock or are just making for later use, cool, store in freezer bags or cartons and freeze.

file photo

OLD FASHION RHUBARB CAKE

This is one of my old Midwestern "upbringing" recipes.

1 1/2 cups brown sugar
2/3 cup butter
1 egg
1 cup sour milk*
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups chopped rhubarb
1/2 cups chopped pecans
1/2 cup granulated sugar
1 tsp ground cinnamon

Cream brown sugar, butter, and egg; add milk and vanilla.  Stir in flour, baking soda, salt, rhubarb, and nuts.  Place batter in a well-greased 9 x 13-inch baking pan and sprinkle with a mixture of the granulated sugar and ground cinnamon.  Bake for 30 minutes at 350 degrees.  Serve plain or topped with whipped cream or ice cream.

 

file photo for reference

PIE CRUST - GOOD!

A few years ago, this recipe was shared by a lady in another group I belong to. Her neighbor gave her all her recipes and she was sharing them with the rest of us. In the comments I noticed people talking about how good it is and they have used it for years. Some saying their mothers gave it to them years ago. I have not made it yet as I am diabetic don't bake many pies. Have any of you used this recipe?

THANKS

Thank you to Kelly Lee for your kind comments. (On Honey Banana Bread) I agree with you about old recipes. Let's do what we can to keep them going.. 

HOOSIER OVEN CARAMEL CORN

This is a very old recipe from the back of an old insurance company calendar.  The insurance agent used to come by our home out in the country to collect our payment.  He would drop off calendars, pens, potholders, etc.  Gone are the days but not this delicious recipe!

2 cups brown sugar (packed)
2 sticks unsalted butter
1/2 cup clear corn syrup
1 tsp salt
1 tsp baking soda
24 cups popped corn

Preheat oven to 200 degrees.
Lightly butter a large rimmed cookie sheet.  Set aside.

In a large heavy-duty pot, over medium heat, boil the sugar, butter, corn syrup, and salt for 5 minutes, stirring often.  Remove the syrup from the heat and stir in the baking soda.  Pour the hot mixture over the popped corn, mixing well to coat all the corn.  Place in the preheated oven for 1 hour, stirring every 15 minutes.

Remove corn from the oven and allow to cool completely before storing in covered container to keep crisp.

Serves 24.

file photo for reference only

EASY BITTERSWEET CHOCOLATE PUDDING

Cola (I use COKE) takes the place of the milk in this pudding.  It adds a pleasant bittersweet flavor.  A great surprise for your family and friends!

1 pkg (4-serving size) chocolate pudding mix (not instant!)
1 cup water
1 bottle (6 1/2-fl oz) cola beverage
whipped cream for garnish, if desired.

Combine the pudding mix, water, and cola in a saucepan.  Cook while stirring over medium heat until the mixture comes to a full boil.  Remove the pan from the heat and pour evenly into 4 individual dessert dishes.  Chill until set.  Garnish with whipped cream if desired.

Note:  You know this is an old recipe when the cola is called for in a 6 1/2 ounce bottle!  You will probably have to measure out your cola today!

I am a diabetic now and can still make this pudding.  Use a sugar-free pudding mix and a Coke Zero or Diet Coke.

or

file photo for reference only

5-CUP SALAD

I remember my mom making this when I was a kid. We didn't get to have it often as my dad didn't like it.

1 cup mini marshmallows

1 cup crushed pineapple, drained
1 cup mandarin oranges, drained
1 cup flaked coconut
1/2 cup sour cream

Combine all ingredients by folding together gently in a bowl.  Cover and chill until ready to serve.

file photo

.

HONEY-BANANA BREAD

Honey has long been a dependable sweetener.  Go back to the old ways of sweetening your bread with this natural source.

1/2 cup butter, softened
3/4 cup honey
2 large eggs
1 cup mashed ripe bananas
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup chopped pecans, toasted

Beat butter in a large mixer bowl with electric mixer on medium speed until creamy.  Add the honey, beating well.  Add the eggs, one at a time, beating after each one.  Add the banana and mix well.

In a small bowl combine the flour with the baking soda and salt; stir in the pecans.  Add flour to the creamed mixture and stir until the dry ingredients are well combined into the egg mixture.

Spoon the batter into a greased and floured 9-inch loaf pan.  Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in pan for 10 minutes then remove to a wire rack to cool completely.

Note:  If the corners of the bread start to get too browned, cover corners with foil shields for last several minutes of baking.

Note: File Photo

ORANGE BALL COOKIES

 Again, this is an old recipe from my days growing up in Southern Indiana many, many years ago.

1 stick oleo
1 lb box powdered sugar
coconut or chopped nuts
1 can (6-oz) frozen orange juice
1 pkg (12-oz) vanilla wafers
Let the oleo soften; add sugar and thawed orange juice.  Crumble wafers by hand or with a rolling pin and mix together.  Make small walnut size ball and roll in coconut and/or nuts.  Place on cookie sheets and let set in refrigerator or freezer for 3 hours.  Place in a large coffee can and store in refrigerator for freezer for keeping.  Makes about 6 dozen.

Optional:  Instead of shaping small balls, make egg shape cookies; refrigerate at least 2 to 3 hours.  Dip in melted chocolate.  Makes wonderful Easter eggs.

file photo