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.

BUTTERSCOTCH PIE (Carmelized Sugar Method)

1 cup sugar (reserve 2 tablespoons)
1 tablespoon butter
2 tablespoons cream
4 tablespoons flour
1/4 cup milk
2 egg yolks
1 teaspoon vanilla
1/4 teaspoon salt
1 3/4 cups milk
Meringue:
2 egg whites
4 tablespoons sugar
1/2 teaspoon vanilla

After removing the 2 tablespoons of sugar, put the remaining sugar in a heavy iron skillet with the butter and cream.  On medium heat, melt and permit mixture to brown to a dark golden sirup (Yes, that is the way it is spelled in this old recipe.) Stir and watch to prevent scorching.

Combine the flour with the reserved 2 tablespoons of sugar.  Add the 1/4 cup milk and mix well.  Add the egg yolks, vanilla, and salt and remaining milk.  Pour into the sirup and cook slowly until all is melted and smooth.  If not thick enough, a little more flour mixed with a small quantity of milk may be added at this time.

Pour the mixture into a baked 10-inch pie shell.  Cover with a meringue made by beating the egg whites until stiff and gradually adding the sugar, salt, and vanilla.  Bake at 400 degrees about 10 minutes or until meringue is golden.

CHEESE CRACKER BAKED CHICKEN

My mother loved cheese crackers; I'm not so fond of them.  But then I don't eat chicken anyway.  But she taught my children to love cheese crackers, too.  This proved a good way to prepare chicken when they wanted something different.

1 lb chicken, skinned and boned
1 regular size box Cheese Nips, crushed
1 carton (8-oz) sour cream
melted butter

Crush the Cheese Nips and sprinkle some in the bottom of a greased 9 X 13-inch baking pan or dish.  Dip the chicken in the sour cream then roll in the Cheese Nips.  Drizzle melted butter over the top and bake at 350 degrees around 45 minutes until the chicken is done.

BLACK FOREST LAYER CAKE SQUARES

1 box (1 lb 2 1/4-oz) devil's food cake mix
2 tbsp all-purpose flour
1 3/4 cups water
3 eggs
1 can (21-oz) cherry pie filling
3/4 tsp almond extract
2 cups frozen whipped topping, thawed
chocolate shavings for garnish, if desired
stemmed maraschino cherries for garnish, if desired

Preheat oven to 350 degrees.
Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray.  Line the bottom with waxed paper and spray the paper; set aside.

Prepare the cake mix as directed on the package uning the flour, water, and eggs.  Pour mixture into the prepared pan.  Bake at 350 degrees for 18 to 20 minutes or until the cake springs back when touched lightly in the center.  Remove the cake from the pan and remove the waxed paper.  Cool for 15 minutes.

Combine the pie filling and 1/2 tsp of the almond extract in a small bowl; mix well. 

Cut the cake in half crosswise to form two 10 x 7-inch layers.  Place 1 cake layer on a serving platter or tray.  Spread the pie filling mixture over the top of the layer; top filling with the remaining layer.

Stir the remaining 1/4 teaspoon of the almond extract into the whipped topping.  Spread the mixture over the top and sides of the cake.  Garnish with the chocolate shavings and stemmed cherries, if desired.  Serve immediately or refrigerate until serving time.

Store any leftovers in the refrigerator.

Yield: 12 cake squares