Make your own free website on Tripod.com
welcome to cooklady cooking world
Old Time Recipes
HOME
No. 1 Dessert Page
cajun -mexican- Italian cooking
Salads/Dips/Soups
Old Time Recipes
meat and main dishes
Low Fat Diabetic

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
cup butter or margarine
2 tablespoons chopped fresh parsley
1 teaspoon graded lemon rind
2 tablespoons fresh lemon juice
teaspoon salt
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''
 
#####################################
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
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
cup shorting
1 teaspoon soda
pinch of salt
2 eggs
1 cup sugar
cup chopped pecans
1 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.  )





















 











 

Enter supporting content here