LAYERED POTATO SLICES

 I have had this recipe since we got out of the US Air Force in 1970.

6 medium potatoes (enough for around 4 cups), peeled and sliced thin
4 tbsp butter, divided
salt
pepper

Melt half the butter in a large heavy (cast iron works great) skillet. Divide potatoes into thirds and layer one third on bottom of skillet. Sprinkle potatoes with salt and pepper to suit taste. Add the second third of potatoes and layer over the salt and pepper. Add more salt and pepper,if desired. (I like a little seasoned salt over this layer.) Layer the last third of the potato slices; sprinkle with some pepper. Dot this top layer with the remaining butter. Cover skillet and cook over medium heat for 20 minutes. Remove lid, turn potatoes and cook until browned.

Yield: 4 to 6 servings

file photo for reference

BRAUNSWEIGHER BALL

This is an old handwritten recipe I came across of my late mother's. It was good to see her handwriting again. She always had beautiful handwriting and I really missed that after she had a stroke and was paralyzed on her right side.

1 lb braunsweigher at room temp
1 tbsp lemon juice
2 tbsp mayonnaise
2 tbsp onion soup mix
1 tsp Worcestershire sauce
1 pkg (8-oz) cream cheese, softened
1 cup shredded Cheddar cheese or olives for garnish

Mix the first 5 ingredients and shape into a ball. Place in freezer for about 30 minutes until firm enough to handle. Frost in the cream cheese and roll in the Cheddar cheese or olives.

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PUMPKIN BARS WITH CREAM CHEESE FROSTING

4 eggs

1 2/3 cups sugar
1 cup oil
1 can (16-oz) pumpkin
2 cups flour
1 tsp salt
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda

In a large mixing bowl, beat together the eggs, sugar, oil (I now use only canola), and pumpkin until light and fluffy.

In another bowl, stir together the flour, salt, baking powder, baking soda, and cinnamon; add to the pumpkin
mixture and mix thoroughly. Spread the batter in an ungreased 15 x 10 x 1-inch pan. Bake at 350 degrees for 25 to 30 minutes. Remove from oven and allow to cool. When cool, make the Cream Cheese Frosting, below, ice the bars. Cut into bars of desired size to serve.

CREAM CHEESE FROSTING:
1 pkg (3-oz) cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla
2 cups sifted powdered sugar

Cream together cream cheese and butter. Stir in the vanilla. Add the powdered sugar a little at a time, beating well until mixture is smooth.

BANANA BUTTER

This is another old Hoosier Recipe. If you are wondering what Banana Butter is, it is a canned butter like apple butter, for instance.

6 clean hot half-pint canning jars
6 hot flat canning lids and rings
3 1/2 lbs ripe bananas
3 cups sugar
1/2 cup lemon juice
1/2 cup finely chopped red maraschino cherries
1 tsp butter

Thoroughly mash bananas; measure 4 cups into a large kettle or Dutch oven. Add the sugar, lemon juice, cherries, and butter; mix together well. Bring the mixture to a rolling boil while stirring constantly. Reduce the heat and simmer gently, uncovered for 20 minutes while stirring often. Pour into the hot canning jars, leaving a half inch of headspace. Tighten the lids onto the jars. Process the jars in a boiling water bath for 10 minutes. Remove jars from the hot water and set on countertop to cool.

This is a file photo used for reference only.

SNOWBALL CAKE

Almost fifty years ago I was privileged to live next door to a wonderful lady named Harriett. She was one of the best neighbors I ever had. She was an excellent cook and baker. We exchanged many recipes, and this is one of hers.

Dissolve 2 pkgs. plain gelatin in 2 cups cold water.

Add: 1 cup boiling water, 2 cups pineapple juice, 1 cup sugar, 1/2 tsp salt, juice of 1 lemon. Mix all together. Set in refrigerator until partly jelled. Prepare 2 boxes of dream whip, fold into gelatin mixture. Break an angel food cake into small pieces with crust removed. Line a 4-quart slad bowl with foil or waxed paper and put in alternate layers of gelatin mixture and cake. Refrigerate overnight.

Icing:

1 pkg dream whip

1/2 cup powdered sugar

1/2 tsp vanilla or lemon extract

Mix and spread over the cake top and sprinkle with coconut.

file photo for reference

SAUSAGE CASSEROLE

This is another recipe from my Southern Indiana roots.

1 lb bulk sausage
1 cup diced celery
1 small yellow onion, diced
1/2 green pepper,* diced
1 can cream of chicken soup, undiluted
1 1/2 cups milk
3/4 cup minute rice
1/2 tsp poultry seasoning
dash of salt
1 cup bread crumbs
2 tbsp oleo

Brown sausage, onion, green pepper, and celery. Stir in rice, soup, milk, and seasonings. Pour the mixture into a 9-inch square baking dish that has been lightly greased. Bake at 350 degrees for 50 minutes. Melt the oleo in skillet and add the breadcrumbs tossing until they are light brown. Top the casserole and bake another 10 minutes.

FRESH APPLE COOKIES

This recipe won first place in an Indianapolis cooking contest in 1960 or 61, if my memory serves me correctly (and that is questionable!). It is perfect for this time of the year!

2 cups sifted all-purpose flour
1/2 tsp salt
1 tsp soda
1 tsp cinnamon
1 tsp cloves
1/2 tsp nutmeg
1/2 cup butter
1 1/3 cups brown sugar
1 egg
1/4 cup milk
1 cup chopped nuts*
1 cup chopped raisins
1 cup finely chopped, unpeeled apple
Powdered sugar frosting or glaze

In a medium mixing bowl sift the flour, salt, soda, cinnamon, cloves, and nutmeg together until well combined.

In a large mixing bowl cream the butter and brown sugar together; add the milk and egg. Beat this mixture until it is smooth. Stir in the flour mixture until well blended then stir in the other ingredients. Drop the dough by teaspoonfuls onto lightly greased baking sheets. Bake at 375 degrees for 10 minutes or until well done. While still warm, not hot, top with a thin powdered sugar frosting or glaze.

*In Indiana this was often hickory nuts. Pecans or walnuts work well.

Photo courtesy Mr. Food

IDEA CORN CASSEROLE

This old recipe from a 1950s homemaker's magazine has quite a unique name. I guess it was someone's "bright idea?"

1 small green pepper, chopped*
1 small onion, chopped
3 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1 can corn, cream style
1/2 cup milk
1 egg, beaten
1/2 cup dry bread crumbs

Saute the green pepper and onion in the butter. Combine the remaining ingredients and add to the green pepper and onion. Pour the mixture into a buttered shallow baking dish. Top with more dry bread crumbs and melted butter for a crunchy topping, if you would like. Bake the casserole at 350 for 20 minutes.

*Bell pepper

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POOR MAN'S PECAN PIE

This recipe is a poor man's substitute for pecan pie. There are no pecans in this pie.

1 unbaked pie shell

2 eggs, beaten

1/2 cup melted margarine

2/3 cup sugar

2/3 cup white corn syrup

2/3 cup uncooked oatmeal

1 tsp salt

1 tsp vanilla

Mix all ingredients and pour in shell and bake 350 degrees 50-60 minutes.

file photo for referece

LEMON LUSH

This is a recipe from one of my oldest daughter's elementary teachers around fifty years ago.

1 stick oleo

1 cup flour

1 cup nuts

Mix the above ingredients together and spread in bottom of a 9x13 pan. Bake 15 minutes at 350 degrees.

1 8-oz. pkg. cream cheese

1 cup powdered sugar

1 cup cool whip

Mix those ingredients and spread over cooled crust.

2 boxes instant lemon pudding

3 cups milk

Mix well, cover second layer, and cover w/3 cups cool whip and sprinkle w/chopped nuts.

(Other pudding flavors may be used)

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