LINDA'S CRANBERRY BREAD

Another old Hoosier recipe.

2 cups sifted all-purpose flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup butter
1 egg, beaten
1 tsp grated orange peel
3/4 cup orange juice
1 1/2 cup light raisins
1 1/2 cup cranberries, chopped

Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan and set aside.

Into a large mixing bowl sift the flour, sugar, baking powder, salt, and baking soda. Cut in the butter until the mixture is crumbly. Add the egg, orange peel and orange juice to the flour mixture, stirring just until the mixture is moist. Gently fold in the raisins and cranberries.

Spoon the batter into the prepared loaf pan and bake at 350 degrees for 1 hour and 10 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and let sit for a minute or two then remove from pan and cool on a wire rack.

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MOM'S APPLE DUMPLINGS

DOUGH:

2 cups self-rising flour
1/2 cup shortening
3/4 cup milk
FILLING:

5 cups chopped apples
1 cup sugar
1 tsp cinnamon
SYRUP:

2/3 cup butter
1 1/2 cup sugar
1 1/2 cup boiling water

Make dough by cutting shortening into the flour until crumbly. Add milk and blend to make a dough. Roll out dough on a lightly floured surface with a lightly floured rolling pin. Roll into a rectangle.

To make filling, In a mixing bowl, put apple sugar, and cinnamon. Stir to mix well.
Spread down the center of the dough. Roll up sides to make a roll. Cut into medium thick slices and place in a lightly greased baking pan.

To make syrup, bring water to a boil in saucepan. Add butter and sugar and return to a boil. Pour syrup over dumplings. Bake approximately 1 hour at 375 degrees.

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FESTIVE YAM SOUFFLE

3 eggs

2 tbsp light brown sugar (more if using fresh yams)
2 tsp grated orange peel
1 tsp salt
1/4 tsp nutmeg
3 cans (16 oz each) yams or 6 yams, cooked, peeled and mashed
2/3 cup light cream or milk
2/3 cup chopped pecans
6 tbsp butter, melted
miniature marshmallows for garnish
pecan halves for garnish
maraschino cherry halves, drained, for garnish

As early as 8 hours before baking, beat eggs, sugar, orange peel and seasonings in a large mixing bowl until light and fluffy. Stir in yams, cream, pecans, and butter. Chill in baking dish. Bake at 325 degrees, in a 1 1/2-qt casserole dish for 50 minutes. Garnish by alternating marshmallows, pecan halves, and cherry halves around top of casserole.

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KENTUCKY-STYLE CORN

4 slices bacon

1 small onion, sliced
1 green bell pepper, seeded and slivered
2 (17-oz) ea cans whole-kernel corn, drained
1 (3 1/2-oz) jar or can pimiento, drained and slivered
1/4 tsp salt
dash pepper

In large skillet, cook bacon until crisp; remove to paper towel or paper plate to drain. Add onion and bell pepper to bacon drippings in skillet. Cook five minutes, stirring frequently, until just tender. Stir in corn, pimiento, salt, and pepper. Cook until heated through. Crumble bacon; sprinkle on top of corn mixture. Serves six.

This can be made over a campfire, using an iron skillet over hot coals.

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(DIABETIC-FRIENDLY) GLAZED HAM WITH SHERRY RAISIN SAUCE

1 5-lb hickory-smoked ham

1/4 cup + 2 tbsp Splenda Brown Sugar Blend
2 tbsp Sherry Cooking Wine

Preheat oven to 350 degrees.

Place the ham in a shallow roasting pan.

In a small bowl or cup, stir the Splenda and Sherry together until smooth.  Brush half the glaze over the ham.  Place ham in oven and bake at 350 degrees for 1 hour and 40 minutes or 20 minutes per pound (unless directed otherwise on ham packaging directions.)  After 1 hour, brush the remaining half of the glaze over the ham.

SAUCE:
1/4 cup + 2 tbsp Splenda Brown Sugar Blend
1 tbsp cornstarch
2 whole cloves
1/8 tsp ground nutmeg
2 tbsp Dijon mustard
1/2 cup Sherry cooking wine
1/2 cup fresh-squeezed orange juice
1 tsp grated orange peel
1/3 cup raisins

In a 1-quart saucepan combine the Splenda, cornstarch, cloves, and nutmeg.  Stir together until smooth.  Stir in Dijon to a smooth paste.  Gradually stir in the Sherry and orange juice until combined.  Stir in the orange peel and raisins.  Cook over medium-high heat, stirring often, until the mixture comes to a boil.  Reduce the heat to low and boil gently 4 or 5 minutes until thickened.  Serve the sauce with the ham.  This sauce may be made a day ahead, refrigerated, and reheated just before serving time.

Yield: 8 servings

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BAKED MACARONI CASSEROLE

1 pkg (8-oz) elbow macaroni, cooked according to pkg directions, drained

3 tbsp butter
6 tbsp flour
2 cups tomatoes
1 tsp salt
1 onion, finely chopped
1 egg, beaten
1 1/2 cups creamed cottage cheese
1/4 tsp fresh ground black pepper
1/4 cup crushed corn flake cereal
2 tbsp melted butter

Preheat oven to 350 degrees.
Butter casserole dish.

Melt the3 tablespoons of butter in a saucepan. When completely melted, blend in the flour and cook over low heat, stirring constantly until lightly browned. Remove from the heat; add the tomatoes, salt, onion, egg, cottage cheese, and black pepper. Mix well then pour the mixture over the cooked and drained macaroni. Stir slightly to distribute evenly. Pour the mixture into the prepared casserole dish. Sprinkle the corn flake crumbs over all and drizzle with the butter. Bake at 350 degrees for about 45 minutes or until bubbly and heated through.

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BEEFY GOULASH SOUP WITH CARAWAY SEEDS

1 1/4 lbs beef round steak, fat trimmed and meat cut into 1-inch pieces

1 tsp vegetable oil
1 cup chopped onion
3 (14-oz each) cans reduced-sodium beef broth
2 (approx 15-oz each) cans diced tomatoes
1 1/2 cups sliced carrots
2 tbsp sugar
1 tbsp paprika
1 tbsp caraway seeds, slightly crushed
2 cloves garlic, minced
2 cups uncooked noodles
2 cups very thinly sliced cabbage

In a nonstick Dutch oven or large pot, heat the oil over medium heat. Add the meat to the hot oil and brown on all sides. (Do half the meat at a time if necessary.) After the meat is browned, add the onion to the pot; cook, stirring, for about 3 minutes until the onion is tender. Stir in the beef broth. Add the undrained diced tomatoes, carrots, sugar, paprika and caraway seeds. Stir in the garlic and bring the mixture to a boil. Reduce the heat, cover, and simmer for about 45 minutes to one hour or until the meat is tender. Stir in the noodles and return mixture to a boil. Reduce the heat and simmer for about 10 minutes or until the noodles are tender. Add the cabbage and cook an additional 2 to 4 minutes until heated through and cabbage is cooked.

Yield: 4 to 6 servings

 

OLD-TIME POPCORN BALLS

 To me, this recipe brings back happy childhood memories. I remember my late uncle making these for family gatherings over 70 years ago.

CHICKEN AND FISH GUMBO

This recipe was on a very old almost crumbly newspaper clipping. I have no idea of its origins. Also, I do not eat chicken of fish, so I have never made itl

2 tbsp vegetable oil
3 lbs chicken pieces
1 cup chopped onion
2 garlic cloves, minced
1/3 cup flour
1 1/2 cups water
1/2 cup unsalted chicken broth
2 1/2 tsp thyme leaves, crushed
1/2 lb fresh mushrooms, sliced
2 green bell peppers, chopped
4 tsp lemon juice
1 1/2 lbs cod fillets, cut into 1-inch pieces
1 lb tomatoes, chopped
1 1/2 tbsp Worcestershire sauce
1 1/2 tsp paprika
Fluffy cooked rice

In a large saucepot, heat oil until hot. Add chicken and brown on all sides. Remove chicken from pot. Put onion and garlic in pot; saute until tender, about three minutes. Add flour; cook and stir until well blended. Gradually add water and chicken broth, stirring frequently, until thickened; about two minutes. Return chicken to the pot along with the thyme; bring to a boil. Cover pan and reduce heat to simmer. Simmer until chicken is almost tender, about 45 minutes. Add mushrooms, bell pepper and lemon juice; continue to simmer, covered, for ten minutes. Add fish, tomatoes, Worcestershire sauce and paprika; continue to simmer, covered, until chicken, fish, and vegetables are tender; about five minutes. Serve over rice.

Yields about 8 servings.

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OLD FASHION RAISIN PIE

Pastry for a 2-crust pie

2 cups raisins
1/2 cup brown sugar
1 tsp cinnamon
1 tbsp vinegar
2 1/2 cups water
3 tbsp cornstarch
1/2 tsp salt
1 tbsp butter

Preheat oven to 400 degrees.

Line a deep dish pie plate with 1 sheet of pastry; set aside.

In a medium saucepan boil the raisins in 2 cups of the water for 5 minutes. In a small bowl, mix the brown sugar, cinnamon, cornstarch, and salt together. Add the remaining water to the brown sugar mixture and mix together well. Add to the raisins in the saucepan and cook until slightly thick. Remove from the heat and stir in the butter and vinegar. Pour into the prepared pie plate. Top with the other pastry sheet, cut air vents or poke with a fork. Bake at 400 degrees for 25 minutes.

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