2 1/2 lb. peppers
2 c. sugar
2 c. cider vinegar
2 c. water
1/2 tsp. celery seed
1/2 tsp. mustard seed
2 cloves garlic, crushed
1 tsp. salt
Wash and remove seeds. Cut in strips. Cook 3 minutes in boiling water. Drain. Add to all ingredients boiling. Simmer 5 minutes. Pack peppers in jar, cover with pickling mixture. Seal and process in boiling water bath--pints for 10 minutes, quarts for 15 minutes.
Scalloped Corn
1 pt. can corn
2/3 c. milk
1 1/4 tsp. salt
Dash of pepper
1 slightly beaten egg
2 tblsp. butter or margarine, melted
2 c. soft bread crumbs
Mix corn, egg, milk and seasonings. Mix crumbs and butter and place 1/4 of mixture in bottom of buttered dish. Add half of the corn mixture, then another 1/4 of crumbs. Repeat layers, ending with the balance of crumbs. Bake 30 minutes at 350°F. Serve hot. Serves 6.
Corn Casserole
1 tblsp. butter
3 tblsp. flour
1 tsp. salt
1 tblsp. sugar
1 1/4 c. milk
2 c. corn, cream style
1 green pepper, finely chopped
2 tblsp. finely chopped pimiento
2 eggs, well beaten
4 tblsp. buttered crumbs
Start oven at moderate, 375°F. Melt butter in saucepan. Stir in flour, salt and sugar smoothly. Add milk slowly, stirring constantly over low heat until mixture thickens and boils. Stir in corn, mix smoothly; add green pepper, pimientos and eggs. Pour into 1 1/2 quart casserole. Cover with buttered crumbs. Bake in moderate oven for 20 minutes. Lower heat to 350 degrees and bake 20 minutes longer or until top is browned and bubbly. Serves six.
The following is your mystery recipe. This is the actual and a typical recipe of that time. This is how the old timers cooked. Let me know how you came out.
Apple Crisp Pie
8 apples
1/4 c. water
2/3 c. flour
1 tsp. cinnamon
1 c. sugar
1/3 c. butter
Slice apples into pan. Sprinkle with sugar and cinnamon in layers. Add water. Mix sugar, butter and flour. Spread on top and bake.
Fudge Cake
2 1/4 c. sifted flour
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening, butter or margarine
1 1/2 c. sugar
1 tsp. vanilla
2 eggs
1 c. sour milk
1/3 c. hot water
1/2 c. cocoa
Sift together flour, soda, baking powder and salt; set aside. Cream shortening; add sugar gradually, beat thoroughly after each addition. Add vanilla, then well beaten eggs, beat until light and fluffy. Beat in flour mixture alternately with sour milk. Mix cocoa and hot water to form a paste; beat into batter. Pour into prepared pans and bake for 30 to 35minutes. Preheat oven to 350°F.
Chocolate Fudge Icing:
2 c. sugar
1/2 c. cocoa
1 c. or carton whipping cream
1/2 c. milk
1 tsp. vanilla
1/4 stick butter
Mix sugar and cocoa lightly. Add cream and milk. Cook on medium heat until a small amount forms a soft ball in a cup of cold water. Remove from heat, add vanilla and butter. Mix. Let set until it is almost room temperature and beat until it thickens to spreading consistency.
Corn Flake Macaroons
4 egg whites
1 tsp. salt
1 c. sugar
1 tsp. vanilla
4 c. Corn Flakes
1/2 c. coconut, shredded
1/2 c. pecan meats, chopped
Add salt to egg whites and beat until stiff. Add sugar gradually, beating constantly. Add vanilla, Corn Flakes, coconut and pecans. Drop from teaspoon onto greased baking sheet. Set adjustable pointer at 350°F. Bake 20 minutes at 350°F.
Old - Fashioned Molasses Taffy (1942)
1/2 c. butter, melted
2 c. sugar
1 c. molasses
1 1/2 c. water
1/4 c. light corn syrup
Combine ingredients in kettle large enough to hold 3 times this amount. Place over high heat and stir constantly until sugar is dissolved. Cook rapidly lowering heat slightly as mixture thickens and cook until a small amount of syrup forms a hard ball in water (258°F). Pour on greased platter or marble slab. As edges cool, turn toward center with spatula. When cool enough to handle, butter hands lightly and pull candy until light in color and too hard to pull further. Stretch out into long rope about 1/2 inch in diameter and cut with scissors. Wrap in waxed paper. Makes 1 1/2 pounds taffy.
Sweet Potato And Apples
3 to 4 med. sweet potatoes
4 to 5 med. apples
Brown sugar
1/2 stick butter or margarine
1/2 c. pecans
Peel and slice apples and sweet potatoes. Butter bottom of casserole dish. Make layer of potatoes and apples. sprinkle with sugar and four or five pats of butter. Continue layers until full. Sprinkle with pecans and bake for 30 to 40 minutes or until done.
Squash Pie (Butternut)
1 1/4 c. cooked and strained butternut squash
2/3 c. sugar
1/2 tsp. salt
2 tsp. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1 or 2 eggs
1 c. warm milk
1 pie crust
Bake pie crust 5 minutes at 400°F. Mix sugar, salt, flour and spice. Add beaten egg and mix. Add squash and warm milk stirring constantly. Bake in moderate oven 375°F until done, 45 to 55 minutes.
Toasted Butter Pecan Cake
2 c. pecans, chopped
1 1/4 c. butter
3 c. sifted all-purpose flour
2 tsp. double-acting baking powder
1/2 tsp. salt
2 c. sugar
4 unbeaten eggs
1 c. milk
2 tsp. vanilla
Toast pecans in 1/4 cup butter in 350°F oven 20 to 25 minutes. Stir frequently. Sift flour with baking powder and salt. Cream 1 cup butter; gradually add sugar, creaming well. Blend in eggs; beat well after each. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Blend well after each addition. Stir in vanilla and 1 1/3 cups pecans. Turn into three 9 or 8-inch round layer pans , greased and floured on bottoms. Bake at 350°F for 25 to 30 minutes. Cool; spread Frosting between layers and on top.
Butter Pecan Frosting:
Cream 1/4 cup butter. Add 1 pound (4 to 4 1/4 cups) sifted powdered sugar, 1 teaspoon French's vanilla and 4 to 6 tablespoon evaporated milk or cream until spreading consistency. Stir in remaining pecans.
Mushrooms In Wine
1 lb. mushrooms
3 tblsp chives
Salt and pepper
1/4 c butter
3 tblsp parsley
6 tblsp dry white wine
Slice mushrooms and saute in butter. Stir in remaining ingredients and simmer 3-5 minutes. Serves 4.
Pineapple Cheese Ball
2 pkg. (8 oz.) cream cheese, softened
1 can (8 oz.) crushed pineapple
2 c. chopped nuts
1/4 c. finely chopped green pepper
2 tbsp. finely chopped onion
1 tsp. season salt
Beat cheese until smooth. Add 1 cup nuts, drained pineapple, pepper, onion and salt. Shape into ball and refrigerate until firm. Roll in remaining nuts.
Cheese Puffs
4 oz. cream cheese
1/4 lb. Cheddar cheese
1 stick butter
2 egg whites, beaten stiff
1 loaf Italian bread
Trim crust from bread and cut into 1 inch cubes. Melt cheeses and butter in double boiler. Stir and blend until thick. Cool slightly. Fold in egg whites. Dip bread cubes in mixture to coat generously. Place on cookie sheet and freeze until solid. Bake 10-12 minutes at 400°F.
Note: This is a good recipe to experiment with some spice, oregano, basil, parsley, Italian Seasoning Blend, Granulated Garlic, salt and pepper, etc.
Creamy Zucchini Soup
2 c. condensed chicken broth
2 med. zucchini, sliced
1/2 c. chopped green pepper
1/4 c. chopped onion
1 tsp. dill weed
Salt and pepper
1 c. sour cream or plain yogurt
Snipped parsley
In a 2 quart saucepan combine broth, zucchini, green pepper and onion. Cover and simmer about 20 minutes. Add dill, salt and pepper to taste. Puree in food processor or blender. Stir in sour cream. Garnish with parsley.
Sausage-potato Chowder
1 lb. mild Italian sausage
1/2 c. water
2 1/2 c. peeled, diced potatoes
1/2 c. chopped onion
1/2 c. chopped celery
1 1/2 c. chicken broth
1/8 tsp. pepper
3 1/2 c. milk
1/4 c. flour
1 c. frozen peas
2 c. shredded Cheddar cheese
Brown sausage stirring so that meat is in small pieces. Set aside. In large saucepan put water, potatoes, onion, celery, broth and pepper. Cover and bring to a boil just long enough that the potatoes are tender, about 5 minutes. Add sausage and 2 1/2 cups milk. In a jar with lid, shake the flour and remaining milk until blended. Stir into the potato mixture, stirring constantly until mixture begins to boil. Add peas, simmer 3 minutes. Remove from heat, stir in cheese until melted.
Old - Fashioned Peach Kuchen
2 c. sifted flour
1/4 c. sugar
1/2 tsp. salt
1/4 tsp. baking powder
1/2 c. butter or margarine
9 lg. peach halves*
3/4 c. sugar
1 tsp. cinnamon
1 c. heavy cream
2 beaten egg yolks
Sift flour, 1/4 cup sugar, salt and baking powder into a bowl. Cut in butter until mixture is consistency of cornmeal. Pack into ungreased 8x8x2 inch pan, pressing against bottom and sides. Arrange 9 large peach halves, cut sides up, on mixture in pan. Combine 3/4 cup sugar and cinnamon and sprinkle evenly over the fruit. Bake at 400°F for 15 minutes. Remove from oven. Combine the heavy cream and beaten egg yolks; pour over peaches and return to oven for 30 minutes. Remove from oven and cool in pan. Run a thin knife around the edge to loosen crust.
Makes 9 servings.
*If canned peaches are used, simply drain them before placing on dough. If fresh peaches are used, they must be fully ripe, peeled and pitted.
For variety, plums or apricots could be used instead of peaches.
Old Fashion Fudge
3 tblsp cocoa
2 c sugar
3/4 c evaporated milk
1 tsp vanilla
1 1/2 tblsp margarine or butter
2 tblsp peanut butter
Cook first 3 ingredients until smooth balls form in cold water. Take off stove and add last 3 ingredients. Pour into greased dish and cool.
