FISH BATTER

This is a good batter to make for frying your fresh catch of fish.

2 cups flour
1 tsp salt
1 cup ice water
2 tbsp baking powder
1 egg

Put all the stuff together in a bowl and mix it with a fork or spoon. Dip your fish in the batter then fry in hot grease.

(This recipe is signed by Sarge, whoever he was.)

                               This is a file photo used for reference only.

Vicks VapoRub

When I was growing up in Southern Indiana this was the recipe for whatever ailed you! We still use it in our house. It is a standby.

HOMEMADE PEPPER RELISH

This recipe is an old recipe from Southern Indiana.

12 red bell peppers
12 green bell peppers
12 large white onions
1 qt vinegar
3 cups sugar
1 oz mustard seed

Grind red and green peppers and onions together. Cover with boiling water and let stand 15 minutes; drain. In a large saucepan or Dutch oven, mix the vinegar, sugar, and mustard seed together. Add the drained vegetables to the sugar mixture; bring to a boil and boil for 15 minutes. Put relish into hot pint jars and seal with rings and inserts that have been boiled in hot water. Make sure jars seal. If a jar doesn't seal, refrigerate it.

 John Landis Clipart

AMISH RHUBARB CAKE

1 1/2 cups brown sugar
2 cups flour
1/2 cup shortening
1 cup buttermilk
1 egg
1/2 tsp baking soda
1 1/2 cups fresh rhubarb
1/2 tsp salt

Combine shortening, brown sugar, and egg. Beat till light and fluffy. Combine baking soda, salt, and flour together. Add the flour mixture to the shortening mixture. Fold the rhubarb into the mixture, alternately with the buttermilk. Mix well. Pour into a greased 9 x 13-inch baking pan and bake at 350 degrees for 30 to 40 minutes. Serve topped with whipped cream, if desired.

NOTE: This is an old recipe from an Amish lady in Indiana where I was born and raised.

THANKSGIVING MEMORIES

HAPPY THANKSGIVING!

DOUBLE BOILER LEMON MERINGUE PIE

1/2 cup sifted all-purpose flour
1 1/2 cups sugar
1 cup boiling water
1/3 cup milk
3 egg yolks, beaten (save whites for meringue)
1/2 tbsp butter
juice of 2 lemons (1/4 cup)
1 baked 9-inch pie crust

Preheat oven to 300 degrees.

Combine the flour and sugar in the top part of a double boiler. Add the hot water, stirring constantly. Stir in the milk. Over hot water in the bottom of the double boiler, cook the mixture until thickened while stirring. In the small bowl where you have the beaten egg yolks, put a couple of spoonfuls of the hot mixture over the egg yolks and mix well. Add the egg mixture to the mixture in the double boiler and continue cooking till the mixture is thick enough to drop off the spoon in thick sheets. Remove from the heat and add the butter and lemon juice. Mix well. Pour the mixture into the baked pie crust. Top with the following meringue:

Meringue:
3 egg whites
4 tbsp sugar
1/4 tsp salt

Beat the egg whites until stiff. Add the salt and the sugar, 1 tbsp at a time. Beat until the whites will stand in stiff peaks when mixer is lifted and the sugar has been thoroughly dissolved. Pile the meringue onto the top of the lemon filling spreading to seal edges to the crust. Bake at 300 degrees until the meringue is golden brown, approximately 15 minutes.

 

Note: File Photo

BAKED BARBECUE PORK CHOPS

This is an old recipe from Kansas.

4 (1 lb) boneless pork chops
1/2 tsp salt, divided
1/4 tsp black pepper
2 tsp vegetable oil
1/3 cup water
1/4 cup ketchup
2 tbsp cider vinegar
1/4 tsp celery seed
1/8 tsp ground nutmeg
1 bay leaf

Preheat oven to 350 degrees.

Sprinkle the pork chops with half the salt and the pepper. In a large nonstick skillet, heat the oil, add chops and cook 3 to 4 minutes each side until browned. Transfer pork chops to an 8-inch square baking dish that has been lightly greased. In a small saucepan, combine the water, ketchup, vinegar, celery seed, nutmeg, bay leaf and other half of the salt. Bring to a boil and pour the mixture over the chops. Cover dish and bake in a 350 degree oven for approximately 20 minutes or until done. Discard the bay leaf before serving.

Note: File photo for reference.

HONEY FRIED CHICKEN

This recipe is from an old newspaper clipping I found in my mother's home years ago.

3 lbs cut-up chicken
3/4 cup honey
3/4 to 1 cup buttermilk baking mix (such as Bisquik)
2 tsp dry mustard
1/2 tsp paprika
Salt to taste
Pepper to taste
Vegetable oil

Coat chicken pieces with honey; set aside. Combine the baking mix, mustard, paprika, salt and pepper together. Dredge chicken pieces in the baking mix mixture. Pour enough oil in a 12-inch heavy skillet to reach a depth of 1/2-inch. Allow oil to heat to 375 degrees over medium heat. Carefully place the chicken pieces in the hot oil and cook about 5 minutes or until underside of pieces is golden brown. Turn chicken pieces and cook another 5 minutes. Reduce heat and cook for 7 to 10 minutes longer or until the chicken juices run clear. Drain chicken pieces on paper toweling.

Alternate method: Brown both sides of chicken in skillet. Place on a baking sheet and bake in a 350 degree oven for 20 to 30 minutes, until juices run clear.

 Note: File Photo

SUMMER SQUASH CASSEROLE

I got this recipe from a lady I worked with years ago. It is good anytime of the year!

2 lbs. squash, sliced
1/4 cup chopped onion
1 can cream of chicken soup
1 cup sour cream
1 cup shredded carrots
1 pkg (8-oz) herb stuffing mix
1/2 cup melted butter

Preheat oven to 350 degrees.

In a saucepan, cook the squash and onion in boiling salted water for 5 minutes; drain. Combine cream of chicken soup with the sour cream. Stir in the carrots. Fold in squash and onion mixture. Combine stuffing mix and butter. Spray a 9 x 12-inch baking pan with nonstick cooking spray. Spread half the stuffing mixture in bottom of dish. Spoon vegetable mixture over the stuffing. Top with the remaining stuffing. Bake at 350 degrees for 25 to 30 minutes.

 Note: File Photo

Favorite Peanut Brittle

This recipe is from an old Camp Fire Girls cookbook.

2 cups sugar
1 cup light corn syrup
1 cup water
1 lb raw peanuts
1/8 tsp salt
1 tsp vanilla extract
2 tsp butter
2 tsp baking soda

In a saucepan, place sugar, corn syrup,and water. Bring mixture to a boil and boil until mixture spins a thread. Stir in the peanuts and cook until mixture is golden brown. Add the salt, vanilla, and butter, mixing well; remove from heat. Mix in the soda quickly. Spread mixture out on a buttered surface. Break into pieces when cooled.

 File Photo