Johnny Cash's "Old Iron Pot" Family Style Chili 5
pounds sirloin steak 3 packages McCormick, Lawry's, Schilling or any good chili seasoning mix Mexene chili powder Spice
Island's chili con carne seasoning Cumin 2 tablespoons granulated sugar Thyme Sage leaves Chopped raw onions Chopped
chile peppers 3 or 4 cans red kidney beans 3 or 4 cans whole tomatoes 1 can tomato paste Garlic and onion powder Salt
to taste
Chop steak and cook until medium with a little shortening. Add packages of seasoning mix and cook 5 minutes.
Add beans, tomatoes, spices, onions, sugar and chili powder or a cup con carne mix. Taste. If too hot for children or
ladies, add 1 or 2 cans of tomatoes. Add tomato paste. If it gets too thick, add water. Simmer over low heat for 20
minutes. Serve with soda crackers or oyster crackers.
Hard Tack Bread Recipe from the Civil War 5 cups
flour 1 cup water 1 tbs salt Mix all ingredients thoroughly. Knead dough and roll out till it is 1/2 inch
thick. Cut dough into 3x3 squares, and poke a 3x3 series of holes in the center, evenly spaced.
Bake in preheated oven, 425 degrees until dry and lightly golden brown.
Spice Cakes 100 Year
Old Recipe Ingredients: 1 cup butter 1 cup brown sugar 1 pint flour (16 ounces) 1 teaspoon caraway seeds 1
teaspoon coriander seeds 2 teaspoons baking powder 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon ginger 1
teaspoon vanilla 1 cup milk
In Large Bowl, Sift flour, sugar and baking powder together. Cream in Butter
and add milk, spices and vanilla. Mix with wooden spoon until batter is smooth. Fill Muffin tins..Line with cupcake
papers to make for easy work. Bake at 350 degrees for 10-15 minutes. Check after 10 minutes with toothpick to test for
doneness.
Spooned Muffins with Sausage
1 pound sausage (hot or mild) crumbled cooked and drained
1 package dry yeast
2 cups luke warm water
1-l/2 stick butter or margarine
l/2 cup sugar
l egg, beaten
4 cup self-rising flour
Mix yeast and water; set aside. To melted butter,
add sugar and beaten egg. Add yeast and water mixture. Gradually add flour and beat well. Add cooked sausage.
Chill batter in airtight container in refrigerator. Spoon into greased muffin tins ( small tins make nice dainty ones.
Fill tins about 2/3 full. Bake at 350 degrees for 20 minutes. Batter does not need to rise before baking.
This makes about 4 dozen small muffins. This makes good sausage waffles.
They are really good plus you can cook them as you need
them. The mix will last up to 7 days in the refrigerator.
Old Fashioned Hot Bacon Dressing 1/2 cup
sugar
1 egg 2 slightly rounded Tbs flour
1/4 tps pepper 1/2 tps salt
1/4 cup cider vinegar 1/4 cup water
1 cup of milk 1/2 pound of uncooked bacon, cut into 1/2 inch pieces
Cook the bacon until crisp, drain ,reserving
fat. Beat together the egg and sugar. In a medium saucepan, mix together the egg and sugar mixture, flour, salt, pepper
Vinegar, and water. Stir well to incorporate flour. When mixed well, add milk. Cook this mixture on medium heat, stirring
constantly. When it comes to a boil, remove from heat and add the bacon.
Holiday Wassail
1 gallon Apple Cider
25-38 whole Cloves
6-10 Cinnamon sticks
1 quart Pineapple Juice
1 6oz. Can frozen Orange Juice Concentrate
Sugar to taste
Nutmeg to taste
Mix all ingredients in a large pot simmer. Serve hot.
Serves 8-12
Shortbread (1800) Sometime in the 1880s the Rodger family
emigrated to Canada from Fifeshire in Scotland. They brought with them the family shortbread recipe, which my Grandmother,
Margaret Rodger Beattie used, and her sister Mame (Belle?) Rodger Robertson gave to James Robertson around 1880. He used it
to found Robertson's Shortbreads in Winnipeg, Manitoba -- at least, so the story goes.
1/2 cup brown sugar 1 cup
unsalted butter 2 cups flour
Bake in 200- to 250-degree oven, middle rack, for 10 to 15 minutes.
Nowadays,
shortbread recipes call for rice flour and icing sugar, which didn't exist back in the 1800s. I find this one much tastier,
particularly topped with a touch of lemon-flavored butter icing.
(Additional hints from the editor of MyFamily.com,
for those who have never made shortbread: Usually, the cook will combine the softened butter, flour, and sugar to make a thick
dough. Roll dough out until 1/4 inch thick and put into a greased baking pan to bake in oven. When done, slice immediately,
then allow to cool for 10 minutes. Be careful not to overcook.
Lemon Buttered New Potatoes 2 pounds
new potatoes ¼ cup butter or margarine 2 tablespoons chopped fresh parsley 1 teaspoon graded lemon rind 2 tablespoons
fresh lemon juice ½ teaspoon salt ¼ teaspoon pepper 1/8 teaspoon ground nutmeg Garnish: Fresh parsley Peel
a thick strip around middle of each potato. Cover and cook potatoes in boiling water cover 10 minutes or adjust until tender.
Drain combine butter and next 6 ingredients in a small sauce pan. Cook over medium heat stirring until butter melts. Pour
mixture over potatoes. Toss gently to coat
NO-FAT EGG SUBSTITUTE FOR RECIPES CONTAINING ONE EGG
2 Tbsp. water 1/2 tsp. baking powder: Subsitute water and
baking powder for 1 egg in recipes calling egg. Yield: Substitution for 1 egg''
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100 Year Old Souffle 3
tablespoons butter 3 tablespoons flour 1 cup milk 3 eggs, separated 1/2 teaspoon salt 1 cup sharp cheddar
cheese
Melt butter in a saucepan. Sprinkle in flour. Add milk. Stir until thickened.
Add grated cheese. Pour mixture over beaten egg yolks. Fold in beaten egg whites. Pour into buttered ramekins.
Run thumb around lip of ramekins. Bake for exactly 30 minutes at 350 degrees.
Old Fashioned Fried Chicken 2
Chickens small 1 1/2 c Flour 1 ts Salt 1/4 ts Mustard,dry 1/4 ts Pepper 2 c Lard CHICKEN GRAVY
2 tb Butter 1 tb Flour 3/4 c Chicken stock 1/4 c Light cream Salt Pepper CHICKEN GRAVY
Cut
each into 8 pieces, backbone removed (save liver and gizzard for another use). Wash each piece of chicken under cold
running water. Pat dry with paper toweling. Place flour, salt, mustard, and pepper in a large paper bag. Twist
closed and shake to blend ingredients. Drop the chicken pieces into the bag a few at a time and shake the bag vigorously
until each piece is thoroughly coated. Remove the chicken pieces from the bag and shake off excess flour - there will
be plenty of it. Then lay them side by side on waxed paper and place them near the stove so that you can get to them
easily when you start frying. Preheat oven to warm and in it place a large baking dish lined with paper toweling. Heat
the lard in a heavy 10-12" skillet. The fat should fill the pan to a depth of about 2 inches. Add more lard if necessary.
Place over moderate heat and when the fat is hot but not smoking, begin frying chicken. Put in the thigh and legs
first and cover the pan at once. Let the chicken fry over moderate heat, lifting the cover occasionally to check the
process, and when deep brown turn - with a wooden spoon, so you don't pierce the skin. Cover and brown the other side.
As each piece is cooked, remove it, place it in the warm oven, and put an uncooked piece in its place. Cook all
of the chicken in the same way. Just remember that the white meat will take a little less time to cook than the dark
pieces. Leave the chicken in the oven while preparing the gravy. CHICKEN GRAVY Pour the frying fat from
the pan, replace it with the butter, melt, then stir in the flour. When bubbly, stir in the stock and cream, and cook
until sauce thickens. Season with salt and pepper. Serve the sauce separately to spoon over the chicken pieces
at the table.
LEMON SPONGE PUDDING 1
c. white sugar 2 tbsp. flour Pinch of salt 2 eggs 1 tbsp. melted oleo 1 c. milk Juice of 1 lemon
Mix
sugar, flour, salt and juice of lemon. Add melted oleo, milk and slightly beaten egg yolks, fold in egg whites, beaten
stiff. Bake in 1 1/2 quart Pyrex dish, set in a pan of hot water. Bake at 350 degrees for 1 hour.
MEAT
BALLS 1 lb. hamburger 1/2 lb. sausage Onions
Roll in cracker crumbs or flour, brown. Bake in oven.
Cook in V-8 juice for about 1 hour. by niece Brenda Baker
Old Time Sweet BISCUITS 2 c. flour 1/2
tsp. salt 2 tbsp. sugar 4 tsp. baking powder 3 tbsp. shortening 1 egg 3/4 c. milk
Combine ingredients
in order given. Do not over mix. Pat batter into 8 or 9-inch square pan. (Cupcake papers in muffin pans
works well too.) Can be used as shortcake with fruit or biscuits with butter and jam. Bake at 475 degrees for
25 minutes.
ITALIAN SAUSAGE 2 lbs pork (30% white pork fat; from loin or belly, fatback or beef lard
from the kidneys 4 cloves garlic, chopped finely 2 tsp crushed dried basil 1 Tbsp salt 1 Tsp freshly ground black
pepper 1-1/2 tsp anise seed, crushed Can be made into bulk or links.
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 degrees). 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
ITALIAN SAUSAGE 2 lbs pork (30% white
pork fat; from loin or belly, fatback or beef lard from the kidneys 4 cloves garlic, chopped finely 2 tsp crushed dried
basil 1 Tbsp salt 1 Tsp freshly ground black pepper 1-1/2 tsp anise seed, crushed Can be made into bulk or links.
Grandma's Pickles 1 Cup sugar 1 Cup white vinegar 1/2
teas. tumeric 1/2 teas. celery seeds 1/2 teas. mustard seeds 1 pound pickling cucumbers (or European) 1 large
onion
In large pan over high heat, heat first 5 ingredients until boiling. Add cucumbers and onions; heat to boil.
Reduce heat and simmer 10 minutes. Store in refrigerator. Makes about 3 1/2 Cups.
SPICED HOT CIDER--1 gallon cider 2 tsp.
whole allspice 2 tsp. whole cloves 2 sticks cinnamon 2/3 c. sugar Combine ingredients in large saucepan. Heat
to boiling. Reduce heat, cover and simmer 20 minutes. Strain. May be kept warm or reheated.
CRACKLIN CORN BREAD 2 c. self-rising
cornmeal 1 c. self-rising flour 1 tbsp. sugar 1 egg 1 c. buttermilk 2 c. pork cracklings Mix first 5 ingredients.
Add pork cracklings. Bake in greased baking pan at 400 degrees for about 35 minutes or until top is golden brown
HEINZ
57 SAUCE MEAT LOAF 2 pounds ground chuck 2 eggs 2 slices bread 3 tablespoons Heinz 57 sauce, divided 1
package dry onion soup mix ½ cup graded cheddar cheese Mix first five ingredients, using two tablespoons Heinz 57, and
moistening the bread. Press into meatloaf pan and bake 350 degrees for one hour. Drain grease and spread one tablespoon Heinz
57 on top. Sprinkle cheese over and return to oven until cheese is melted.
BANANA BREAD ½ cup shorting 1 teaspoon
soda pinch of salt 2 eggs 1 cup sugar ½ cup chopped pecans 1 ½ cups sifted plain flour 3 Ribs mashed Bananas Cream
sugar and shortening add eggs beat until creamy add bananas Sift dry ingredients. Rotate ( mix little sugar and flour) Bake
350 degrees until done
SWEET POTATO CANDY 4 cups sugar 1 cup
milk 1 stick margarine 1 1/4 c. cooked mashed sweet potatoes 1 tsp. vanilla 1/2 c. marshmallow creme Bring
sugar, milk and margarine to a boil for 3 minutes. Add pecans and sweet potatoes. Cook until it reaches a soft ball stage
on a candy thermometer, stirring constantly. Remove from heat; add vanilla and marshmallow creme. Beat well. Drop by tablespoons
onto waxed paper. Let cool until firm. Yield: Approximately 4 dozen small pieces.
AUNT MAE CHICKEN PIE Cook
chicken. Start with: 1 c. hot water 3/4 c. Wesson oil 1 tbsp. salt 3 c. plain Gold Medal flour Pinch off
"workable size" piece of dough. Use about 1/2 cup flour to work in with dough. Roll paper thin or as thick as
you desire. Repeat until you have used all the dough mixture. (Takes about 2 to 3 more cups flour.) Roll
paper thin and drop one at a time over in boiling broth. Add some margarine and pepper. You may also
bake part of your dough and use it for top crust. You may freeze the above in containers. When it thaws out add
milk and more margarine if you desire also maybe some black pepper. Run in oven or heat on top of the stove.
FRIED GREEN TOMATOES 3 large green tomatoes salt and pepper 1/2 cup corn
meal shortening Combine tomatoes into 1/4 inch slices. Season with salt and pepper Cover each slice with cornmeal.
Heat shortening and add tomatoes. Fry slowly until golden brown
AUNT MAE 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.
BREAD BOWLS 4 cups flour 2 tablespons yeast 2 cups hot water 1 teaspoon salt In
heavy duty mixer: Place yeast, water, salt, and flour. Let beat for 3 minutes on medium speed Mix enough flour to
makedough leave sides of bowls. Place in oiled bowl and cover. Let rise until double. When dough has doubled, punch
down, let rest for 10 minutes. Form into 7oz balls, place on oiled sheet pan sprinkled with cornmeal. Brush with a mixture
of egg white and water. Place in a warm place until double. Bake in a 375 degree oven for 20 minutes ( until golden) cut circle
from top and remove most of center. Fill with hot soup
GRANDPA'S FUDGY OATMEAL BARS 2
c. packed brown sugar 1 c. butter, softened 2 eggs 1 tsp. vanilla 2 1/2 c. Gold Medal flour (all purpose) 1
tsp. baking soda 1/2 tsp. salt 3 c. quick oats 1 (12 oz.) pkg. Nestle's semi-sweet chocolate morsels 1 can
sweetened condensed milk 2 tbsp. butter 1 c. chopped nuts 1 tsp. vanilla 1/2 tsp. salt Heat oven to 350 degrees.
Grease jelly roll pan 15 1/2 x 10 1/2 x 1-inch. Mix brown sugar, 1 cup butter, the eggs and 1 teaspoon vanilla in large bowl.
Stir in flour, baking soda, and 1/2 teaspoon salt. Stir in oats. Reserve 1/3 of the mixture. Press remaining
oatmeal mixture in pan. Heat chocolate morsels, milk and 2 tablespoons butter in 2-quart saucepan over low heat, stirring
constantly, until chocolate morsels are melted. Remove from heat, stir in nuts, 1 teaspoon vanilla and 1/2 teaspoon salt.
Spread over oatmeal mixture in pan. Drop reserved oatmeal mixture by teaspoonful onto chocolate mixture. Bake
until golden brown, 25-30 minutes. While warm, cut into squares. *You can also add 1/2 cup peanut
butter to oatmeal mixture
OLD-FASHIONED TEA CAKES 3 eggs 2 c. sugar 2 c. butter or margarine 4
c. (heaping) flour 1 level tsp. baking soda dissolved in 2 tbsp. buttermilk Flavor with nutmeg and vanilla
flavoring Pinch of salt NOTE: This is exactly as written on a piece of paper inside of Mama's cookbook.
I suggest you bake these at 375-400 degrees until lightly browned.
SWEET BISCUITS 2 c. flour 1/2 tsp.
salt 2 tbsp. sugar 4 tsp. baking powder 3 tbsp. shortening 1 egg 3/4 c. milk Combine ingredients in order
given. Do not over mix. Pat batter into 8 or 9-inch square pan. (Cupcake papers in muffin pans works well
too.) Can be used as shortcake with fruit or biscuits with butter and jam. Bake at 475 degrees for 25 minutes.
DUSTBUNNY FRUIT CRUMB DESSERT Mix 1 cup brown sugar 3/4 cup. soft butter Add 1 3/4 cup flour 1/2
tsp. salt 1/2 tsp. soda 1 1/2 cups rolled oats Press 1/2 of crumbs into a 9x13 inch dish Spread on any fruit filling
( I use can pie filling) Pat on remaining crumbs Bake at 400 degrees for 30 minutes Excellent served with Ice cream
WAR
CAKE (1916) 2 c. water 2/3 c. shortening 1 tsp. ground cloves 1 tsp. nutmeg 1 tsp. salt 2 c. brown
sugar 1 c. raisins 3 c. self-rising flour 2 tsp. baking powder 1 c. nuts, chopped (pecans) 1 c. cornmeal 1
tsp. baking soda --TOPPING (if desired):-- 3/4 c. sugar 1/2 stick oleo 1/2 c. milk 1 c. coconut Boil water,
brown sugar, shortening and spices for 3 minutes. Cool to lukewarm. Stir in dry ingredients, pour into greased
and floured 13 x 9 inch pan. Bake on 350 degrees for 30 to 40 minutes. Cook topping 2 minutes. Spread on
cake while cake is warm.
MOLASSES PIE 2 c. molasses 6 eggs 1 tbsp. vinegar or lemon juice Pecans Save
2 egg whites for meringue. Mix and bake at 350 degrees until set in middle.
BRUNSWICK
STEW 1 (3 or 4 lb.) hen 1 qt. corn 1 pt. okra 2 med. sized onions 1/2 tsp. Tabasco sauce 3 tbsp. butter Pepper
and salt to taste 1 qt. tomatoes 1 pt. butter beans 2 c. celery, chopped 2 tsp. Worcestershire sauce 1/2 c.
tomato catsup Boil hen until meat leaves bone. Pull meat from bones and return to stock. Add other ingredients
and cook very slowly until mixture is thickened. Bread crumbs may be added to thicken just before serving.
CHEESE
BISCUITS 1 lb. cheese, grated 1 lb. plain flour 1 lb. butter 1 tbsp. sugar 1 tsp. salt Cayenne pepper
to taste Cream butter and cheese together. Work in flour sifted with sugar, salt, and cayenne pepper.
Bake in hot oven about 400 degrees
SCALLOPED CHEESE 4 slices stale bread, diced 1 c. cheese, grated 1
pt. milk 2 eggs Put the bread and cheese into a baking dish in alternate layers until dish is about 2/3 full.
Beat eggs and add to milk with the seasoning and pour over the cheese and bread. Bake half an hour in a moderate oven.
SPOON BREAD 3/4 c. sifted meal 1 c. sweet milk 1 c. boiling water 2
eggs 2 tsp. baking powder 1 tbsp. shortening Mix salt, shortening and meal. Pour boiling water over this.
Add milk and eggs. Cook in slow oven for 35 or 40 minutes
DEPRESSION PIE (MEAT PIE) 1
1/4 lb. ground beef 1/3 c. chopped onion 1/4 c. chopped green peppers 1 (8 oz.) can tomato sauce 1 sm. can mushrooms 1
(8 oz.) can green beans 1/4 tsp. cumin seed 1/4 tsp. garlic salt 1 can (8 oz.) crescent rolls 1 egg, slightly
beaten 2 c. shredded Cheddar cheese, or Monterey Jack Brown and drain ground beef, onions, peppers. Add spices
and mushrooms, green beans, tomato sauce. Separate rolls and place in deep dish pie pan. Combine eggs and 1/2
the cheese. Spread over crust and spoon hot mix into crust top with 1 cup of cheese. Bake 20 to 25 minutes at
350 degrees.
GRANDMA'S CHICKEN AND DUMPLINGS Cook 1 fat
hen in 1 1/2 quarts water and salt. Cook about 3 hours. When cool, pick meat from bones and cut into small pieces.
Thicken broth with 7 tablespoons flour and 3/4 cups water. Mix with egg beater and season to taste. Add a few
drops of yellow food coloring. Strain over chicken. Reserve 4 cups of gravy in a flat pan for dumplings. --DUMPLINGS:-- 1
egg 2/3 c. milk 1 tbsp. oil or melted shortening 1 1/2 c. flour 2/3 tsp. salt 4 tsp. baking powder Sift
dry ingredients into liquid and stir briskly until blended. Drop dumpling batter by teaspoons into boiling gravy.
Cover and cook gently 8-10 minutes or until done
SCALLOPED CORN CASSEROLE 1 stick margarine,
melted 1 can whole kernel corn 1 can cream style corn 8 oz. sour cream (may use imitation) 1 pkg. Jiffy corn muffin
mix 1 egg, beaten Mix all in large casserole dish. Bake 30-45 minutes at 350 degrees until brown around
the edges. If center is soupy just stir well before serving.
POTATO HAMBURGER PIE 1 sm.
onion 2 sm. carrots 3/4 lb. ground beef, seasoned with salt & pepper 3 tbsp. butter 3 tbsp. flour 2
c. seasoned mashed potatoes Cook onions and carrots in salted and boiling water; drain. Season beef and form into
8 balls. Brown in fat placed in casserole. To make gravy, add flour to drippings; brown. Add 1 1/2 cups
liquid, using any left from cooking vegetables. Stir until thickened. Add to the meatballs, gravy, onions and
carrots. Cover with the mashed potatoes. Bake in a moderate oven, 350 degrees until brown, about 20 minutes.
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