RAISED DUMPLINGS WITH BEEF STEW

Another of the old recipe clippings my late mom saved from her local newspaper. 

BARBECUE SHORT RIB BAKE

4 to 5 lbs beef short ribs, cut in serving size pieces

Salt and Pepper
1 medium onion, chopped
1/2 cup diced celery
3 tbsp salad oil
3/4 cup ketchup
1/2 cup water
1/4 cup brown sugar
1 1/2 tbsp Worcestershire sauce
2 tsp seasoned salt
1 tsp prepared mustard

Arrange ribs in a 9x13x2-inch baking pan. Sprinkle with salt and pepper. Bake at 425 degrees for 40 minutes. Meanwhile, cook onion and celery in oil in a small saucepan until they are tender. Add remaining ingredients; mix well. Simmer gently about 20 minutes, stirring occasionally. Remove ribs from oven; drain excess fat. Baste ribs with about half the sauce. Lower oven temperature to 350 degrees; bake ribs 1 hour longer until fork tender. Baste occasionally with remaining sauce.

Makes 6 to 8 servings.

file photo

ANADAMA BREAD

4 1/2 to 4 3/4 cups all-purpose flour

2 pkg active dry yeast
2 cups cold water
1 cup cornmeal
1/2 cup molasses
1/3 cup lard
1 tbsp salt
2 eggs
2 tbsp butter, melted

Preheat oven to 375 degrees.
In a large mixing bowl, mix 1 cup of the flour and the yeast. In a saucepan, mix water and cornmeal; cook and stir until thickened and bubbly. Remove from heat; stir in molasses, lard, and salt. Cool till just warm (115-120 degrees). Add cornmeal mixture to the flour mixture and add eggs. Beat at low speed of electric mixer for about 1/2 minute, scraping down sides of bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a moderately stiff dough. Turn out on lightly floured board; knead till smooth (8-10 minutes). Place in a greased bowl, turning once to grease surface. Cover and let rise until double (about 1hour). Punch down dough; divide in half. Cover and let rest 10 minutes. Shape into two loaves and place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover and let rise till almost double (about 45 minutes). Brush with butter. Bake at 375 degrees for 20 minutes; cover with foil. Bake 20 minutes longer.

 Photo courtesy of Dishmaps

HERSHEY'S SYRUP ICINGS

 

 

DUTCH APPLE BREAD

This recipe is from a very old Southern Indiana rural electric co-op newsletter.

1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/3 cup buttermilk
1 cup peeled chopped apples
1/3 cup chopped walnuts

Topping:
1/3 cup flour
2 tbsps sugar
2 tbsps brown sugar
1/2 tsp ground cinnamon
3 tbsps butter

In a mixing bowl, cream together butter and sugar. Beat eggs and vanilla into the creamed mixture. Combine the flour, baking soda and salt; stir into the creamed mixture alternately with the buttermilk. Fold in the apples and nuts. Pour into a greased 9-inch by 5-inch by 3-inch loaf pan. For the topping, combine the flour, sugar, brown sugar, and cinnamon. Mix well. Cut in the butter until mixture is crumbly. Sprinkle over the batter. Bake at 350 degrees for 50 to 60 minutes or until bread tests done. Cool in the pan for 10 minutes before removing to a wire rack to finish cooling.

File Photo

EASIEST YEAST ROLLS EVER

Not a vintage recipe but one I got over ten years ago online. I am posting the author Tami Hoffman-Simmons' post for you. If you like a good ole homemade roll, give this recipe a try.

EASIEST YEAST ROLLS EVER:

INGREDIENTS:

•1 pack yeast

• 3/4 cup warm water

• 2 1/2 cups Bisquick

•1 Tablespoon sugar

•1/4 cup melted butter

Preparation:

1.Preheat oven to 400 degrees. (AFTER ROLLS RISE)

2.Dissolve yeast in water.

3.In a large bowl, add Bisquick, sugar, and yeast; mix well.

4.Flour your work surface

5.Turn dough out

6.Knead for 12-15x

7.Shape into rolls

8.Place in a greased pan

9.Cover with damp towel

10.Let rise 1 hour

11.Brush with melted butter

12. Bake for 12-15 minutes

13.Add more butter. Mmmm!"Make sure you share to your timeline, so you will have it later".

Picture I saved from Tami's post.

BAKING POWDER BISCUITS

2 cups flour

4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
2 tsp sugar
1/2 cup shortening
3/4 cup milk

Preheat oven to 400 degrees.

Sift all the dry ingredients together in a large bowl. Using two knives, cut in shortening until crumbly. Add milk and mix in well. Roll out on a lightly floured surface and cut with a biscuit cutter. Bake at 400 degrees for 15 to 20 minutes.

 Note: File Photo

THE OLD CHISHOLM TRAIL MEXICAN BEANS

1 lb dry pinto beans

8 cups water
2 onions, sliced
2 garlic cloves, minced
2 tsps salt
1/2 lb fresh pork, diced
1/2 lb beef stew meat
1/2 cup tomato sauce
1/2 cup water
1 1/2 tbsp chili powder
1/4 tsp black pepper
1/4 tsp oregano
1/4 tsp Mexican sage
1/4 tsp cumin

Check beans and discard any bad beans, small rocks, dirt, etc. Rinse beans, cover with water and soak overnight.

Next day drain the beans. Place in a large heavy stockpot that has a lid. Add the 8 cups of water, 1 of the sliced onions, 1 of the garlic cloves, and 1 teaspoon of the salt. Place the beans over medium-high heat (or campfire) and bring to a steady simmer.

While the beans simmer, place the pork in a skillet with a little oil and brown lightly. Add the beef, the other onion, the other garlic clove and cook slowly until the onion is tender but not browned. Mix the tomato sauce with the 1/2 cup of water and add to the meat mixture. Add the chili powder, pepper, oregano, sage, and cumin; cook about 5 minutes. Add to the beans in the stockpot and cook together slowly for 2to 3 hours. Add extra water during cooking if necessary to keep beans from getting too dry. Add more seasonings if necessary to suit your taste.

BEEF GRAVY BURGERS

 

This ad is from 1950.

RIBBON SLAW

My good friend Patti Crane shared this recipe that belonged to her special grandmother Rose Davis. Rose was born in 1888 and was the biggest influence in Patti's life. Rose was a great cook and Patti followed in her footsteps. She is known throughout her community for her cooking and baking. Thanks, Patti for sharing your grandma's recipe with all of us.

from Patti Crane