Tangy Green Beans

3 slices bacon
3 Tbsp. bacon drippings
2 Tbsp. chopped onion
3 Tbsp. vinegar
1/4 tsp. salt
1/8 tsp. garlic salt
1 can cut green beans, drained

Brown bacon in a skillet. Remove and break into small pieces. Brown onion in drippings. Measure 3 Tbsp. drippings and blend vinegar and seasoning with bacon, beans and drippings. Heat thoroughly and serve.

Supper Casserole

1 lb. pork sausage links
3 cups cooked noodles
2 tsp. lemon juice
1/8 tsp. nutmeg
1 cup applesauce
1/2 cup shredded cheese

Bake sausage in shallow baking pan in hot oven (400 degrees) for 25 minutes. Turn once during cooking for even browning. Add 4 Tbsp. of sausage drippings to hot noodles and place half in a 1-quart casserole. Add lemon juice and nutmeg to applesauce and spoon over noodles. Add remaining noodles. Arrange sausage on top and sprinkle with cheese. Bake for 10 minutes in 350 degree oven.

Apple Goody

3 cups sliced apples
1 cup sugar
1 rounded Tbsp. flour
salt and cinnamon to taste

Mix these and put into buttered baking dish, adding a little cream depending on the juiciness of the apples.

Topping:
3/4 cup oatmeal
1/4 tsp. baking powder
3/4 cup brown sugar
1/4 cup butter

Mix together and pat over top of apples. Bake 40 minutes in a medium oven. Serve with whipped cream.

Orange Cake

1 cup shortening
1 cup sugar
1 egg
1 cup sour milk
1 tsp. soda
1 tsp. vanilla
1 cup raisins, chopped fine
1 orange, chopped fine
1/8 tsp. salt
2 cups flour

Cream shortening and sugar, add slightly beaten egg. Mix milk and soda, then add vanilla, raisins and orange. Sift flour and salt, add last and mix well. Bake 25 minutes in 325 degree oven.

Use a powdered sugar icing and flavor with a little pineapple juice.

Turkey Roll

1 1/2 cups minced roast turkey
2 tsp. chopped onion
1/2 cup turkey gravy
2 cups sifted flour
2 tsp. baking powder
1/2 tsp. salt
1/3 cup shortening
3/4 cup milk

Put turkey in a bowl, add onion and gravy. Add some salt and pepper to taste. Make baking powder biscuit dough with the flour, baking powder, salt, shortening and milk. Roll out about 1/2 inch thick; spread turkey mixture to within one half inch from edge. Roll as you would a jelly roll. Place on a lightly greased baking pan and bake until brown in a 400 degree oven - about 20 minutes. Serve with some extra gravy and cranberry sauce.

Gingerbread Muffins

1/2 cup butter
1/2 cup sugar
3 cups sifted flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 egg, beaten
1 cup dark molasses
1 cup hot water

Cream the sugar and shortening, add sifted dry ingredients alternately with the egg, molasses and hot water. Beat until smooth. Bake in small, well greased muffin tins. Bake at 375 degrees for 20 minutes.

Strawberry Ice-Box Cake

1 cup milk
1/2 cup sugar
20 marshmallows
1/4 tsp. almond extract
1/4 tsp. vanilla extract
1/2 tsp. salt
1 cup crushed strawberries
1 cup whipped cream
18 lady fingers

Heat diced marshmallows, milk and salt until marshmallows are half melted. Remove from heat and stir until smooth. Add strawberries, fold in stiffly whipped cream with extracts and sugar. Split lady fingers and line a loaf pan with them, place round side out. Arrange alternate layers of fruit mixture and lady finders in pan - have top layer of lady fingers. Cover and place in refrigerator for 3 or 4 hours before serving. Serve with thin topping of additional whipped cream, garnish with halved berries dipped in sugar.

Quick Coffee Cake

1/4 cup butter
1/2 cup sugar
2 eggs beaten
1 1/2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1 cup milk

Nut Mixture:
1/2 cup brown sugar
1/2 cup nut meats, chopped
1 tsp. cinnamon
1 Tbsp. butter
1 Tbsp. flour

Cream butter and sugar, add beaten eggs. Add sifted dry ingredients alternately with milk. Put half of dough in buttered pan. Combine remaining ingredients, sprinkle half of nut mixture over dough, cover with remaining dough and sprinkle with remaining nut mixture. Bake in moderate oven (350 degrees) for 30 to 45 minutes.

Carmel Pecan Angel Food Cake

1 1/4 cups flour
1 1/2 cups sugar
10 egg whites
1/4 tsp. salt
1 1/4 tsp. cream of tartar
3 Tbsp. burnt sugar
1 tsp. vanilla
1/2 cup chopped pecans

Sift flour once. Measure and sift 3 more times. Add sugar and sift 3 more times. Add salt to egg whites and beat until frothy, then add cream of tartar and beat until stiff enough to stand up in peaks. Fold in flour and sugar mixture; add burnt sugar and vanilla. Sprinkle nuts in bottom of ungreased tube angel food pan. Pour in batter and bake 1 hour at 325 degrees. Let cool in pan.

To make burnt sugar - Place 1/2 cup sugar in small skillet over medium heat, stir constantly until sugar is melted and golden brown in color. Add 1/4 cup boiling water and stir until sugar mixture is dissolved. Unused portion can be stored in jar in refrigerator.

Peach Dreams

1 can peach halves
2 Tbsp. butter
1 pkg. marshmallows
3 Tbsp. sugar
1 Tbsp. cornstarch

Place peach halves in a shallow pan, place a marshmallow in center of each and place in oven until marshmallow is slightly brown. Allow to cool. Make a sauce of the juice by adding the butter, sugar and cornstarch. Cook until thick, chill. Place a peach in sherbert dish, cover with sauce and chill again. Garnish with spoon of whipped cream, a maraschino cherry and chopped nuts.

Tomato Catsup

Cut out core and blemishes from tomatoes but do not peel. Cook tomatoes well, then put in stone jar or granite kettle. Leave until white mold just begins to form - no longer. This takes from two to three days. Let tomatoes drain overnight in a sack, then run through a seive.

To 8 cups of tomato pulp, add 1 1/2 cups of sugar, 2 cups vinegar, 2 tablespoons salt; 2 large onions chopped and 2 tablespoons of mixed spices tied in a bag. Cook 30 minutes, or until as thick as desired. Stir frequently and put in sterilized jars.

When opened, this catsup does not need to be kept in the refrigerator and will keep sweet indefinitely.

Ginger-Apple Skillet Cake

Topping:
3 Tbsp. butter
1/4 cup dark brown sugar
2 Tbsp. dark corn syrup
1 medium cooking apple, peeled, cored, and thinly sliced
1/4 cup raisins
1/4 cup shredded coconut
1/4 cup pecan pieces

Cake:
1/4 cup melted butter
1/2 cup sugar
1 egg
1/2 cup dark molasses
1/2 cup milk
1 1/2 cups flour
1 tsp. cinnamon
1/2 tsp. ground cloves
1 1/2 tsp. ground ginger

To prepare topping: In an 8 1/2 inch cast iron skillet melt butter, sugar and corn syrup, spreading out evenly as sugar melts. Remove from heat. Arrange apple slices on top. Scatter raisins, nuts and coconut around apples. Set aside.

Cake: Place melted butter in a large bowl. Add sugar and egg. Mix well. Add molasses and milk and mix again. In a separate bowl combine flour and seasonings. Stir in molasses mixture and mix until just plended. Pour evenly over apples. Bake for 45 to 50 minutes at 325 degrees.

Stuffed Potatoes

3 very large baking potatoes
1 lb. ground lean beef
1 Tbsp. oil
1 15-oz. can tomato sauce
2/3 cup Burgundy wine
1 tsp. beef stock base
3/4 tsp. salt
1 tsp. basil
1/2 tsp. thyme
1/8 tsp. pepper
1/8 tsp. garlic powder
1 8-oz. can small whole onions, drained
6 Tbsp. grated cheese

Bake potatoes in 400 degree oven for about an hour, until cooked throughout. When almost done, brown ground beef in oil. Drain off excess fat. Add tomato sauce, burgundy, beef stock, salt, herbs, pepper and garlic powder. Simmer about 10 minutes. Halve drained onions and add to mixture. Cut potatoes lengthwise and scoop out potato and add to meat mixture. Spoon mixture back into empty shells, sprinkle each with tablespoon of cheese. Return to oven for about 5 minutes to melt cheese.

Shoo Fly Cake

Shoo Fly is a staple in the little area of the country from where I come from. Every Saturday the Amish would drive their wagon into town and sell pies. I think those pies were the only baking that could come close to grandma's.

5 cups flour
2 1/2 cups sugar
1 1/4 cups shortening
2 cups warm water
1 cup light molasses
1 Tbsp. baking soda

Mix together flour, sugar and shortening to crumb consistency. Set aside 2 cups of crumb mixture. Mix water, molasses and baking soda and mix with remaining crumbs. Pour batter into greased 10 x 15 x 2 inch pan. Sprinkle remaining 2 cups of crumbs on top. Bake at 350 degrees for 40 to 45 minutes. Serve with whipped cream or a scoop of vanilla ice cream.

Corn Fritters

1/2 cup flour - stir to aerate before measuring
1 tsp. baking powder
1/4 tsp. salt
1/4 cup cornmeal
1 egg
1/4 cup milk
1 Tbsp. butter
1 cup corn kernals, cut from leftover cobs

Sift together flour, baking powder and salt; stir in cornmeal. Mix together egg and milk. Add to flour/cornmeal mixture. Add butter and corn. Drop by tablespoonfuls into hot fat and fry until browned - about 3 minutes. Serve with maple syrup.

Hearty Herb Bread

1/4 cup honey
1 Tbsp. salt
1/4 cup lard
1 1/2 cups milk, scalded
2 Tbsp. active dry yeast
1/2 cup warm water
4 tsp. caraway seeds
2 tsp. ground sage
2 tsp. nutmeg
2 eggs
6 to 7 cups whole wheat flour

Mix honey, salt, and lard in large bowl and pour the scalded milk over them. While the mixture cools, stir the dry yeast into the warm water until it dissolves. Add the yeast to a lukewarm honey mixture. Stir in the caraway seeds, sage and nutmeg. Add eggs one at a time. Add flour 2 cups at a time until dough forms a ball. With oiled hands knead for 5 to 10 minutes. Let rise in a greased bowl until doubled. Punch down and knead again. Shape into two loaves and put into two greased loaf pans. Cover and let rise until doubled. Bake at 350 degrees for about 45 minutes. During the last few minutes of baking, brush tops with beaten egg white to give a shine to the bread.

Apple Cake

2 cups diced apples
1 cup sugar
1 1/2 cups flour
1 tsp. soda
1/2 tsp. salt
1/2 cup salad oil
1 egg
1 tsp. vanilla
nuts

Mix diced apples and sugar and let stand for 20 minutes. Sift flour, soda and salt together. Mix salad oil and egg together and add to flour mixture. Add apples and nuts. Bake for 45 minutes at 350 degrees.

(Grandma did not have any measurements for the icing - she new a dash of this or a dollop of that and the list on ingredients was merely a reminder for her use.)
Icing:
confectioners' sugar
oleo
milk
maple flavoring

Potato Cakes with Salmon

Grandma loved salmon cakes and this is a good way to use those leftovers.


6 boiled potatoes, chopped
2 cups flaked salmon
1 green pepper, chopped
1 egg

Combine the ingredients and shape into patties. Brown in greased frying pan.

Hot Sweet 'N Sour Bean Salad

4 slices bacon
1/3 cup cider vinegar
1/4 cup sugar
1 Tbsp. cornstarch
1/2 tsp. salt
dash pepper
1 can (16 oz.) cut green beans, drained
1 can (15 oz.) red kidney beans, undrained
1 can (15 oz.) dark red kidney beans, drained

Fry bacon until crisp; crumble and set aside. Reserve 2 Tbsp. drippings. Combine vinegar, sugar, cornstarch, salt and pepper; add to reserved drippings. Cook until thickened; stirring occasionally. Add bacon and remaining ingredients; cover and simmer 5 to 10 minutes.

Rhubarb Bread

1 1/2 cups brown sugar
2/3 cup salad oil
1 egg
1 tsp. soda
1 tsp. salt
1 tsp. vanilla
1 cup sour milk
2 1/2 cups flour
1 1/2 cups diced fresh rhubarb
1/2 cup chopped nuts
1 cup sugar
2 Tbsp. butter

Beat together sugar, oil and egg. Add vanilla and salt. Mix soda into sour milk and add to first mixture. Add flour and then rhubarb and lastly nuts. Pour into 2 greased loaf pans. Top with 1/2 cup sugar and 1 Tbsp. butter. Bake 1 hour at 325 degrees.

Onion upside-down Bread

2 to 3 medium sweet Spanish onions
2 Tbsp. butter
2 Tbsp. brown sugar
2 cups flour
4 tsp. baking powder
1 tsp. salt
1 tsp. sugar
1 egg, beaten
1 cup milk
1/4 cup oil

Peel and thickly slice onions. Saute in 2 Tbsp. butter until golden and fairly soft. Spread remaining 1 Tbsp. butter in 9-inch baking dish. Sprinkle with brown sugar. Arrange onion slices in baking dish. For topping, combine dry ingredients. Add egg, milk and oil. Spread over top of onions. Bake 35 to 40 minutes at 350 degrees. Let cool for 5 minutes then turn out onto serving plate.

Apple-Pecan Chutney

1 can (12 ounces) V-8 vegetable juice
3 3/4 cups sugar
3 cups chopped apples
1 cup chopped golden raisins
1 tsp. grated orange rind
1 pouch (3 ounces) liquid fruit pectin
1/2 cup chopped pecan

In saucepan, combine juice, sugar, apples, raisins and orange rind. Over high heat boil for 5 minutes stirring constantly. Stir in pectin and boil for 1 minute more stirring constantly and remove from heat. Stir in nuts. Continue to stir to cool for about 10 minutes so fruit doesn't float. Ladle into hot sterilized jars and cover with 1/8 inch hot paraffin.

Crispy Macaroni Salad

1 cup uncooked elbow macaroni
1 envelope cheese sauce mix (1 1/4 oz)
1/2 cup water
1/4 cup mayonnaise
1/4 cup dairy sour cream
1/2 tsp. salt
1/8 tsp. pepper
2 cups finely shredded cabbage
3 hard-cooked eggs, chopped
1/2 cup chopped green pepper
2 green onions, chopped

Cook macaroni as directed on package; drain and cool. Pour sauce mix into small saucepan. Slowly stir in water. Heat just to boiling, stirring constantly. Stir in mayonnaise, sour cream, salt and pepper. Cool. Combine macaroni and remaining ingredients. Add sauce mixture; toss to combine. Chill.

Strawberries poached in honey syrup

I saw this recipe and had to laugh. It was a family affair to go strawberry picking every year. I never did well in the fields because I ate more strawberries than I put in my basket. Grandma used to be horrified because the berries hadn't been washed and hulled. She was sure I was going to drop over dead any moment from eating those berries that may have some dirt on them. It's amazing how you don't see the ads for the berry farms much anymore.

Wash and stem 1 quart fresh ripe strawberries. Combine 1/4 cup honey, 2 Tbsp. sugar and 2/3 cup water in a saucepan. Boil rapidly for 5 minutes. Reduce heat, drop in the whole strawberries and simmer for 5 minutes. Turn off heat and let berries cool to room temperature in the syrup.

Cranberry Loaf Cake

2 cups flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
2/3 cup evaporated milk
1/3 cup water
1 Tbsp. melted butter
2 cups whole cranberries

Combine dry ingredients. Add evaporated milk, water, and butter. Stir until thoroughly blended. Mix in cranberries. Pour into loaf pan and bake at 350 degrees for 1 hour. Cool for 10 minutes in pan then turn onto wire rack to cool. Good served warm with following sauce:

Melt 1/2 cup butter in small saucepan. Add 1 cup sugar and 2/3 cup evaporated milk. Heat to rolling boil; boil 1 minute, stirring constantly. Remove from heat and stir in 1 tsp. vanilla.

Pumpkin Bars

Beat together till fluffy:
6 eggs
2 1/2 cups sugar
1 1/2 cups oil
29 oz. can pumpkin

Sift together:
3 cups flour
3 Tbsp. baking powder
3 tsp. cinnamon
1 1/2 tsp. salt
1 1/2 tsp. baking soda

Add pumpkin mixture, 1 1/2 cups nuts and 1 1/2 cups raisins. Spread in pan. Bake at 350 degrees for 30 to 45 minutes. Spread with following frosting:

Cream together:
2 pkgs. 8 oz. cream cheese
1/2 cup butter
2 tsp. vanilla

Add:
2 1/2 cups powdered sugar, beating well.

Frost and cut into bars.

Italian-style Barbecue Sauce

1 cup spaghetti sauce
3 Tbsp. vinegar
3 Tbsp. brown sugar
1 1/2 tp. prepared mustard

Combine all ingredients and simmer together for 2 minutes.

Pound Cake

1 cup butter
1/2 cup crisco
5 eggs
3 cups sugar
1 cup milk
3 cups flour
1/2 tsp. baking powder
1 tsp. vanilla

Mix in the usual manner and start in a cold oven set to 325 degrees and bake for 1 1/2 hours.

Chicken Fried Steak

Grandma and grandpa used to go to Florida for the winters. One year I got to go with them and stay for a couple weeks. Along the way I was introduced to chicken fried steak. My mouth still waters at the thought of it!

2/3 cup flour
1 tsp. salt
ground pepper to taste
2 lbs. chuck steak, cut 1/4 - 1/2 inch thick (tenderized)
2 eggs
2 tsp. cream
1/2 cup vegetable oil
2 cups saltine cracker crumbs rolled fine
1 onion, sliced
1/2 cup cream
2 cups (appoximate) chicken stock
dash worcestershire sauce
dash hot sauce

Mix 1/2 cup flour, salt and pepper. Pound mixture into both sides of meat. Cut meat into serving size portions. Beat eggs with cream. Heat oil in heavy skillet over moderate heat. Reserve 3 Tbsp. of flour. Dredge steaks in remainder of flour, dip in egg mixture and then the cracker crumbs. Add to the hot oil. Brown steaks well, turn and brown other side. Reduce heat to medium, cover the skillet and cook for 15 - 20 minutes, turning occasionally, until steaks are cooked through and tender. Chicken fried steak should be well done, but not dry. Remove steaks from pan and drain on brown paper bag. Keep warm. Add the onion slices to the pan and saute quickly. Remove, pour off all but 3 Tbsp. of the fat in the skillet, stir in 3 Tbsp. of flour. Cook for 1 to 2 minutes. Stir in the cream and chicken stock and seasonings. Slice the meat across the grain and top with gravy.

Depression Cookies

One cupful each of lard, molasses or syrup and sugar, one tsp. of salt, two tsp. of ginger, and three Tbsp. of baking soda dissolved in one cupful of hot water; flour to make a dough stiff enough to roll. Chopped nuts or raisins may be added if desired.