APPLE PECAN CAKE

1 cup sugar
1 teaspoon soda
1 cup flour
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg, beaten
5 apples, chopped
1 cup pecans, chopped
Sift dry ingredients together and stir together with the egg in a large bowl. Add apples and pecans, and stir with a wooden spoon until apples and nuts are well mixed in. Pour into oblong cake pan. Bake at 350 degrees for 1 hour. Serve with whipped cream, if desired.

OLD INDIANA AMISH CORN RELISH RECIPE

1/4 cup sugar
1/2 tsp. salt
1/2 cup vinegar
1/4 tsp. hot pepper sauce
1/2 tsp. tumeric
1/4 tsp. mustard seed
1/2 tsp. celery seed
2 Tbs. green pepper, minced
2 Tbs. onion, minced
2 cups cooked corn

In sauce pan, combine sugar, salt, vinegar, hot pepper sauce, tumeric, mustard and celery seed. Bring to a boil and cook several minutes. Add vegetables and simmer 10-15 minutes. Seal in sterilized jars.

VALERIE'S BLUEBERRY PIE

I have had this blueberry farm owner's pie recipe about 25 years. This is a refrigerated blueberry pie.

4 cups fresh or frozen blueberries, divided
3/4 cup sugar
3 tbsp cornstarch (heaping if using frozen berries)
1/8 tsp salt
1 cup water
1/4 tsp ground cinnamon
1 tsp lemon juice
1 tbsp butter
1 (9-inch) baked pie shell

Wash and drain blueberries.

In a medium saucepan, mix sugar, 1 cup of the berries, cornstarch, salt, water, cinnamon and lemon juice. Cook, stirring, over medium heat until thickened. Remove from heat. Immediately add the butter and remaining berries.  Stir until mixed and butter is melted.

Pour the filling into the prepared pie shell and refrigerate until serving time. Serve topped with whipped cream or ice cream.

Note: Refrigerate leftovers.

Note: File Photo

SOUTHERN STYLE BISUITS AND RED-EYE GRAVY

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

Preheat oven to 450 degrees.

In a large bowl, combine the flour, baking powder, sugar, cream of tartar and salt. Cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the all at once. Stir gently until the dough sticks together. Knead dough on a lightly floured board for 10 to 12 strokes. Roll out to 1/2-inch thick. Don't handle the dough too much.
Cut dough with a biscuit cutter dipped in flour. Transfer to an ungreased baking sheet and bake 10 to 12 minutes until golden brown. Serve warm.

Gravy:
Drippings from 1 pound cooked bacon
1/3 cup strong black coffee

In a large cast iron skillet, heat the bacon drippings. Add the coffee and bring to a gently simmer. Cook, stirring constantly for 3 minutes.

Note: It is said by many who knew him this was a favorite meal for Elvis Presley.

Note: File Photo Shown With Ham

LOUELLA'S GREENS

If you are a fan of author Jan Karon's Mitford novels you know much of the book centers on the food shared at church gatherings and other events. According to the author, this would be how Louella fixes her famous greens.

2 pounds turnip greens or collard greens
2 ounces salt pork, chopped
2 ounces smoked bacon, chopped
1/3 cup chopped onions
1/4 teaspoon Tabasco sauce
Salt and freshly ground black pepper to taste

Remove the stems from the greens. Wash the leaves well by plunging them in a sink full of water. Drain the water, rinse the sand from sink, and repeat several times, until the water is clear. Bring a large pot of water to a boil. Add the greens and boil for 2 minutes. Drain the greens and discard the water. Bring a fresh pot of water to a roiling boil. Add the salt pork, bacon, chopped onions and Tabasco. Add the greens, cover, reduce the heat, and simmer 1 to 2 hours or until the greens are tender. Add salt and pepper to taste.

Note: You can find this recipe and many other "Mitford" recipes in Jan Karon's Mitford Cookbook & Kitchen Reader.

SAUSAGE STUFFED BELL PEPPERS

4 green bell peppers
1 tbsp vegetable oil
1 lb pork sausage
1 onion
1 tsp oregano
1 cup shredded mozzarella cheese
2 cups spaghetti sauce

Cut a thin slice off the top of the peppers; cut in half lengthwise and clean out seeds. Place e in a casserole dish cut side up. Set aside.

Heat oil (if sausage is really lean) in a skillet until browned while stirring to break up meat. Add the chopped onion and oregano; cook until onion is tender. Drain off fat.  Stir in sauce then cheese. Spoon mixture over peppers. over and bake at 400 degrees about 40 minutes until peppers are tender.

Note:  File Photo

THE MESS

This recipe is from an old Missouri restaurant's breakfast favorites.

2 tablespoons oil or butter
4 cups diced potatoes
1/4 cup chopped onions
1 cup chopped ham (or precooked bacon or sausage)
2 medium eggs
4 slices Amerian cheese (or your favorite cheese)

In a large frying pan, heat the oil or butter over high heat. Add the potatoes and onions and cook 5 to 7 minutes until lightly browned and tender, stirring often. Place the meat on top of potatoes and stir in. Break the eggs over the mess and then stir in. Cook, stirring gently, until eggs are done, about 2 to 3 minutes. When the eggs begin to firm, cover with the cheese, reducing heat to medium, and cover. Continue  cooking  until the cheese is melted, about 2 minutes. Serve immediately.

Makes 1 large mess or 2 servings.

CHEESY MASHED POTATO CASSEROLE

4 lb potatoes, peeled and cubed
1 lb carrots, cut in half-inch chunks
6-8 green onions, sliced thin
1/2 cup butter
1 cup sour cream
1 1/4 tsp salt
Dash of freshly ground black pepper
3/4 cup shredded cheddar cheese

Preheat oven to 350 degrees.
Butter a 9 X 13-inch baking dish or pan; set aside.

In a large pan place the potatoes and carrots with enough water to cover completely; add 1/2 teaspoon salt and bring to a boil. Boil until tender and drain. Mash potatoes/carrots and set aside.

Melt the butter in a skillet over medium heat and add the onions. Saute onions until tender; add to the potato mixture. Add the sour cream, salt and pepper and mix until blended. Transfer mixture to the prepared baking dish; sprinkle cheese over the top.

Bake, uncovered, 30-40 minutes until heated through.

Yield: Approximately 12 servings

DILLY CUCUMBERS

This recipe is from my 1967 BH&G cooking with HERBS and Spices booklet.

Beat together 1/3 cup salad oil and 3 tablespoon vinegar. Stir in 1 1/2 teaspoons snipped dill or 1/2 teaspoon dried dill weed, 1/4 teaspoon each sugar and salt, and 1/8 teaspoon pepper.

Pour mixture over 1 large cucumber, pared and sliced paper-thin. Refrigerate several hours.

JEAN'S CINNAMON APPLESAUCE SALAD

A wonderful lady in the area of Southern Indiana where I grew up published a cookbook many years ago. She was a great cook and we all loved her recipes. Here is one of them.

Click on recipe to enlarge for easier reading.