MISS CINDY'S LENTIL SOUP

2 1/2 cups lentils

1/2 cup chopped onion

1 cup chopped celery with leaves

1/2 cup carrots, chopped

1/4 tsp thyme

1 clove garlic, minced

1 bay leaf

1 tsp sugar

dash of hot pepper sauce

Ham hocks

In a large saucepan or a Dutch oven, combine the lentils with ham hocks and enough water to cover by an inch or so. Cook for 3 hours.

To the lentils add the onion, celery, carrots, garlic, bay leaf, sugar, thyme and hot sauce. Cook for another half hour.

Put the soup through a colander. Chill and remove the grease. To serve, reheat the soup. Take ham off the bones and add back into the soup. If you want to thicken the soup, put 2 tablespoons flour into a small amount of the soup and whisk together. Stir mixture back into the soup and blend well while heating.

file photo for reference only

BAKED PEARS

5 pears, cored and peeled

2 tbsp chopped pecans
2 tbsp raisins
3/4 cup water
1/4 cup honey
2 tsp lemon juice
1 tsp cinnamon

Cut pears in half and place in greased baking dish, cut side up. Sprinkle pecans and raisins over pears. Combine water, honey, and lemon juice together in saucepan and bring to a boil. Pour over pears and sprinkle cinnamon over top. Bake 45 minutes at 350 degrees. Baste often.

 file photo for reference only.

MS. DUNCAN'S OATMEAL PIE

This recipe is from an old Pentecostal Church Cookbook.

3/4 cup oats
2 eggs
3/4 cup sugar
3/4 cup white corn syrup
1 stick margarine, softened
1 tsp vanilla extract
1/2 cup pecans, optional
1 unbaked 9-inch pie shell

Mix the oats and sugar together in a medium mixing bowl. Add the eggs, corn syrup, margarine, and vanilla. Mix together well. Stir in pecans, if using. Pour mixture into the unbaked pie shell. Bake for 45 minutes at 350 degrees.

\

file photo for reference only

 

GERALDINE'S FUDGE COOKIES

This is an old Southern Indiana recipe.

1 cup flour
4 tbsp cocoa
1 tsp vanilla
1 cup sugar
2 eggs
1/2 cup butter, melted

In a mixing bowl, mix the flour, cocoa, and sugar together. Stir in the eggs, vanilla, and butter. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees for about 10 minutes.

file photo for reference

DRIED BEEF CHEESE BALL

This recipe is from an old Indiana church.

2 (8-oz each) pkgs cream cheese, softened
2 small pkgs dried beef, chopped
2 tbsp Worcestershire sauce
1 tbsp onion flakes
dash garlic flakes
2 tbsp milk

Mix cream cheese, onion flakes, garlic flakes, Worcestershire sauce, milk and then 1 1/2 of the packages of beef. Mix everything together well and form into a ball. Roll the ball in the remaining beef.

Serve with an assortment of crackers.

file photo for reference

GERMAN CHOCOLATE UPSIDE DOWN CAKE

file photo from food.com for reference

This recipe is an old newspaper clipping I found in my box of old recipes from my late mom's collection.

 

HOT WATER PIE CRUST

An old Indiana recipe.

3 cups all-purpose flour
1 cup lard (softened to room temperature)
1/2 cup boiling water
1 tsp salt

Mix all ingredients together with a spoon. Rut into refrigerator until cool. Roll out to make 3 single pie crusts. May be kept in freezer until needed.

 

file photo for reference

CALIFORNIA FRESH APPLE CAKE

This old recipe is from West Covina, California.

4 cups coarsely diced apples
2 cups sugar
1/2 cup cooking oil
1 cup chopped nuts
2 eggs, well beaten
1 1/2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt

Heat oven to 350 degrees.

Mix apples and sugar thoroughly. Add the oil, nuts, eggs, and vanilla. In a small bowl, combine the flour, baking soda, cinnamon, and salt; add to the apple mixture. Combine mixture well. Pour mixture into a greased 9x13x2-inch baking pan. Bake at 350 degrees for 1 hour or until cake shrinks from the edge of the pan. Decrease heat to 250 degrees if you use a glass pan.

file photo

CROCKPOT CHILI CHEESE DIP

This recipe is from an old church in Southern Indiana.

1 lb hamburger
8-oz can green chilies
1 tsp chili powder
1 lb Velveeta cheese
2 tsp Worcestershire sauce

Cut cheese into small pieces. Brown hamburger in a skillet and drain well. Put all ingredients together in a crock-pot, stir to blend and cook for at least an hour. If dip seems too thin, make a paste of 2 tablespoons flour whisked into 3 tbsp water. Add to the dip and whisk to blend.

 My first crock-pot was like this except mine was orange.

My dad got my mom, my sister, and myself all one alike.

MY MOM'S BUTTERSCOTCH PIE

This recipe is from my late mother.

1 1/2 cups brown sugar
1 cup water
3 eggs, separated
4 tbsp flour
1 cup milk
4 tbsp butter
1 tsp vanilla
1/4 tsp salt
1 baked 9-inch pie shell

In a saucepan add the water to the brown sugar; bring to a boil to make a syrup.

In a bowl, add the egg yolks and mix to break up; stir in the flour and add milk gradually, stirring to prevent lumping. Add the egg mixture to the syrup and bring to a boil, stirring frequently until thickened. Remove from the heat and add butter, vanilla, and salt. Pour into the baked pie shell. Top with your favorite meringue or whipped cream, if desired.

 file photo