The original name for this dish was "Squaw Corn."
It's time to retire that name...
It calls for canned corn, but I think this time of year, fresh sweet corn at Farmer's Market would work very nicely!
3 eggs
1/4 c. milk
2 T flour
salt, pepper
1/2 t. celery seed
1 can whole corn (or a couple of cups fresh off the cob)
Mix all ingredients together and bake in a greased pan at 350 for 1 hour.
Wednesday, August 28, 2013
German Potato Salad
This is truly on of my very favorites.
My mom makes the best.
Besides, how can it go wrong, it's got bacon! Whenever she would make it, I would steal a piece or two. I can still remember her swatting my hand away and saying "Get outta there!"
Come to think of it, I may have to use some of the pretty purple potatoes I got at Farmer's Market and see how it turns out...
Dice 6 cooked potatoes
Fry 6 slices of diced bacon
Remove the bacon from the frying pan and in the remaining fat, fry 3/4 c. chopped onion
Add 2 T flour and 2 T sugar, salt, pepper and celery seed (1/2t)
Stir well and cook until smooth, then add 1/2 c. water and 1/2 c. vinegar and bring to a boil
Boil for one minute and carefully stir in potatoes and bacon.
Serve warm or cold.
My mom makes the best.
Besides, how can it go wrong, it's got bacon! Whenever she would make it, I would steal a piece or two. I can still remember her swatting my hand away and saying "Get outta there!"
Come to think of it, I may have to use some of the pretty purple potatoes I got at Farmer's Market and see how it turns out...
Dice 6 cooked potatoes
Fry 6 slices of diced bacon
Remove the bacon from the frying pan and in the remaining fat, fry 3/4 c. chopped onion
Add 2 T flour and 2 T sugar, salt, pepper and celery seed (1/2t)
Stir well and cook until smooth, then add 1/2 c. water and 1/2 c. vinegar and bring to a boil
Boil for one minute and carefully stir in potatoes and bacon.
Serve warm or cold.
Tuesday, August 27, 2013
Sukyaki
This in no way resembles Japanese sukiyaki.
It is a 1960's Midwestern attempt to be exotic.
It's also pretty tasty.
1 lb round steak strips
2 1/2 c. beef broth (the recipe says 4 bullion cubes - yikes the salt!)
2 c. bamboo shoots (I think Mom just used a big can of the LaChoy Chop Suey vegetables)
2 large onion (sliced)
1 green pepper (sliced)
mushrooms (doesn't say how many, so go wild!)
1/4 c. soy-sauce
2T sugar
salt (though I really don't think it needs any more...)
pepper
bay leaf
Brown steak strips then add remaining ingredients. It doesn't say this, but I'm assuming you simmer it until the beef is tender. It also doesn't say to thicken it, but you might want to with a little cornstarch in water.
Serve over rice.
You probably want to use low-sodium broth or soy-sauce, or leave the salt out. Jeez, how did we survive the 60's?
It is a 1960's Midwestern attempt to be exotic.
It's also pretty tasty.
1 lb round steak strips
2 1/2 c. beef broth (the recipe says 4 bullion cubes - yikes the salt!)
2 c. bamboo shoots (I think Mom just used a big can of the LaChoy Chop Suey vegetables)
2 large onion (sliced)
1 green pepper (sliced)
mushrooms (doesn't say how many, so go wild!)
1/4 c. soy-sauce
2T sugar
salt (though I really don't think it needs any more...)
pepper
bay leaf
Brown steak strips then add remaining ingredients. It doesn't say this, but I'm assuming you simmer it until the beef is tender. It also doesn't say to thicken it, but you might want to with a little cornstarch in water.
Serve over rice.
You probably want to use low-sodium broth or soy-sauce, or leave the salt out. Jeez, how did we survive the 60's?
Rhubarb Upsidedown Cake
I remember my mother making this when I was a kid. My parents still have rhubarb on the farm. I suppose you could make this with just about any fruit.
2 1/2 c. rhubarb (I assume diced)
1 c. brown sugar
2 c. flour
1/2 t. salt
1/4 c. white sugar
4 t baking powder
1/4 c. butter
1 egg
3/4 c. milk
Butter a cake pan and place rhubarb in the bottom. Add brown sugar. In a bowl, mix dry ingredients then cut in butter until "like Bisquick." Add milk and egg and stir 10 seconds. Pour over rhubarb and bake at 350 until center is done.
2 1/2 c. rhubarb (I assume diced)
1 c. brown sugar
2 c. flour
1/2 t. salt
1/4 c. white sugar
4 t baking powder
1/4 c. butter
1 egg
3/4 c. milk
Butter a cake pan and place rhubarb in the bottom. Add brown sugar. In a bowl, mix dry ingredients then cut in butter until "like Bisquick." Add milk and egg and stir 10 seconds. Pour over rhubarb and bake at 350 until center is done.
Sarah Jones' Italian Beef
Sarah Jones is the mother of one of my best friends. She is a very sweet southern lady and a killer cook. I know this recipe isn't from Chicago, but it is the best Italian beef I've ever had.
4 or 5 lbs beef roast
1 T dried oregano, parsley, basil, pepper, garlic powder, soy sauce, onion powder
1 beef bullion cube
3 drops Tabasco sauce
4 c. water
1 green pepper, sliced
Put everything except the green pepper in a dutch oven and bake at 400 for 2 1/2 hours. Add pepper and cook for one more hour. Slice and serve over hard rolls.
I also have it with hot gardinera and sometimes cheese with lots of broth for dipping.
4 or 5 lbs beef roast
1 T dried oregano, parsley, basil, pepper, garlic powder, soy sauce, onion powder
1 beef bullion cube
3 drops Tabasco sauce
4 c. water
1 green pepper, sliced
Put everything except the green pepper in a dutch oven and bake at 400 for 2 1/2 hours. Add pepper and cook for one more hour. Slice and serve over hard rolls.
I also have it with hot gardinera and sometimes cheese with lots of broth for dipping.
Monday, August 26, 2013
Spice Cake
This one is a mystery. I have no idea where it came from and I don't recognize the hand writing. The yellowed index card says "over 100 years old," so it's probably pretty old.*
*Mystery solved - this was given to my Aunt Sue in California from a lady in her church in the 1970's. So it is quite old.
1 c. sugar
3/4 c. butter
Mix well (i.e. cream)
Add 3 eggs one at a time, then add 1/2 c. buttermilk
Sift together:
2 c. sifted cake flour
1 t soda (baking soda)
1 t cinnamon
1 t nutmeg
1 t allspice
Mix in with the liquid (fold in and beat until light) and bake at 350 in 9" (greased) pans until done, about 25-30 minutes.
Sauce:
1 c. sugar
2 eggs beaten
1/2 c. sour cream
Mix well. Add 2 T of butter and cook 5 minutes until slightly thick, then cool. Fill the layers of the cake, then spoon the remaining sauce over cake and sprinkle with chopped walnuts.
*Mystery solved - this was given to my Aunt Sue in California from a lady in her church in the 1970's. So it is quite old.
1 c. sugar
3/4 c. butter
Mix well (i.e. cream)
Add 3 eggs one at a time, then add 1/2 c. buttermilk
Sift together:
2 c. sifted cake flour
1 t soda (baking soda)
1 t cinnamon
1 t nutmeg
1 t allspice
Mix in with the liquid (fold in and beat until light) and bake at 350 in 9" (greased) pans until done, about 25-30 minutes.
Sauce:
1 c. sugar
2 eggs beaten
1/2 c. sour cream
Mix well. Add 2 T of butter and cook 5 minutes until slightly thick, then cool. Fill the layers of the cake, then spoon the remaining sauce over cake and sprinkle with chopped walnuts.
Bavarian Chicken
This is the recipe that started the hunt.
My Aunt Gail messaged me a couple of weeks ago, looking for this. I didn't remember it, so I asked my mother. She remembered eating it, but couldn't remember how to make it. This past week, she was looking through some of her stuff and found her recipe boxes. The first recipe in the box - Bavarian Chicken! Grandpie works in mysterious ways...
Chicken
1/2 c ketchup
1 c stock
2 T vinegar
3 T sugar
1/2 t poultry seasoning
salt, pepper
2 T corn starch
celery and onions
Serve with rice.
That's it for instructions.
I am assuming you would chop and saute the celery and onions in a little butter or oil first, then add the rest of the ingredients, mix and pour over chicken pieces then bake (45 minutes at 375).*
Come to think of it, I do remember eating this....
*According to my Aunt Gail, Grandpie would put the chicken in a dutch oven with the ingredients and simmer until the chicken fell off the bone. This way it could be kept warm in the case of someone was late to dinner.
My Aunt Gail messaged me a couple of weeks ago, looking for this. I didn't remember it, so I asked my mother. She remembered eating it, but couldn't remember how to make it. This past week, she was looking through some of her stuff and found her recipe boxes. The first recipe in the box - Bavarian Chicken! Grandpie works in mysterious ways...
Chicken
1/2 c ketchup
1 c stock
2 T vinegar
3 T sugar
1/2 t poultry seasoning
salt, pepper
2 T corn starch
celery and onions
Serve with rice.
That's it for instructions.
I am assuming you would chop and saute the celery and onions in a little butter or oil first, then add the rest of the ingredients, mix and pour over chicken pieces then bake (45 minutes at 375).*
Come to think of it, I do remember eating this....
*According to my Aunt Gail, Grandpie would put the chicken in a dutch oven with the ingredients and simmer until the chicken fell off the bone. This way it could be kept warm in the case of someone was late to dinner.
Cowboy Pancakes
This recipe has a funny story behind it. The recipe is really for sourdough pancakes. However, the first time Grandpie told us he was making us "sourdough" for breakfast, us kids completely turned up our noses. Sour - ewwww..... So the next morning Grandpie tells us we are having "Cowboy" pancakes. We couldn't get enough of them. Ah, marketing!
This recipe assumes you already have a sourdough starter. I'm going to assume that as well. There are dozens of recipes on the web for sourdough starter, so pick your favorite.
2 c. sourdough starter
Add white flour until thick
Let the above site all night in a bowl on warm spot.
Next morning:
Beat in one egg
2 T sugar
1/4 t baking soda
Add to sourdough starter and add milk "until the right consistency."
Bake on hot grill
This recipe assumes you already have a sourdough starter. I'm going to assume that as well. There are dozens of recipes on the web for sourdough starter, so pick your favorite.
2 c. sourdough starter
Add white flour until thick
Let the above site all night in a bowl on warm spot.
Next morning:
Beat in one egg
2 T sugar
1/4 t baking soda
Add to sourdough starter and add milk "until the right consistency."
Bake on hot grill
Grandma Edwards' Peach Dumplings
This one is from Dad's side of the family. I have very fond memories of going to Michigan and visiting my grandmother. She lived in a little house next to the one my dad grew up in (my aunt and uncle lived in the old house). My parents and brothers would sleep at my aunt's house and I would get to stay with Grandma. I don't really remember her cooking much (Aunt Valerie did most of that), but according to my parents, she could make a meal stretch farther than just about anyone else. (She had to, she had 8 kids during the Depression and WWII!)
Here is her peach dumpling recipe -
3 c. sliced peaches
2 c. water
1 c. sugar
2 T lemon juice
Dumplings:
2 c. Bisquick
2/3 c. milk
1/2 c. brown sugar
nutmeg and cinnamon
2 T shortening
Cook dumplings in peaches and sauce.
The instructions are a little vague, but I'm assuming you boil the peaches, water, sugar and lemon juice in a sauce pan and combine the other ingredients to make the dumplings, then drop the dumplings in the peaches and boil until they are cooked.
This would make a lovely summer desert that doesn't heat up the house by turning the oven on.
Here is her peach dumpling recipe -
3 c. sliced peaches
2 c. water
1 c. sugar
2 T lemon juice
Dumplings:
2 c. Bisquick
2/3 c. milk
1/2 c. brown sugar
nutmeg and cinnamon
2 T shortening
Cook dumplings in peaches and sauce.
The instructions are a little vague, but I'm assuming you boil the peaches, water, sugar and lemon juice in a sauce pan and combine the other ingredients to make the dumplings, then drop the dumplings in the peaches and boil until they are cooked.
This would make a lovely summer desert that doesn't heat up the house by turning the oven on.
Mom's Fresh Peach Pie
I am assuming the Mom in this recipe is my grandmother, Ruth Hawley.
I don't remember much about her because she died when I was very young. I do remember we would dress up with hats together and giggle. I also remember her kitchen because it had very strange wall paper (coffee grinders, or something like that). I wish she'd lived a little longer, so I could have more memories...
Mom's Fresh Peach Pie - 1942
1c. sugar
2 1/2 T. cornstarch
1/4 t. salt
1/4 c. water
5 c. diced peaches - fresh
1 T lemon juice
1/2 t each cinnamon and nutmeg
Combine sugar, cornstarch, salt and spices. Add water and peaches. Bring to a boil and boil 1 minute. Cool and add lemon juice. Pour into uncooked 9 inch pastry. Bake at 425 for 30 minutes.
I don't remember much about her because she died when I was very young. I do remember we would dress up with hats together and giggle. I also remember her kitchen because it had very strange wall paper (coffee grinders, or something like that). I wish she'd lived a little longer, so I could have more memories...
Mom's Fresh Peach Pie - 1942
1c. sugar
2 1/2 T. cornstarch
1/4 t. salt
1/4 c. water
5 c. diced peaches - fresh
1 T lemon juice
1/2 t each cinnamon and nutmeg
Combine sugar, cornstarch, salt and spices. Add water and peaches. Bring to a boil and boil 1 minute. Cool and add lemon juice. Pour into uncooked 9 inch pastry. Bake at 425 for 30 minutes.
Grandpa Delaney's Dinner Rolls
OK, this is a new blog of the recipes that came from my mother's two, stuffed full, recipe boxes. She's been collecting them for over 50 years and many belonged to my grandmother and grandfather. Both were excellent cooks. Some also belonged to my father's family.
First off - Great Grandpie's Rolls
6 c. flour
2 pkg yeast
1/2 c. warm water
1/2 c. sugar
3 eggs
1c. scalded and cooled milk
1/2 c. oil
1 t. salt
Dissolve yeast in warm water and add sugar. In another bowl, beat eggs, add milk, oil, salt and yeast mixture. Mix in flour. Let rest 2 hours. Roll out to 1/2 inch thickness and cut with biscuit cutter. Place in (greased) cake pan or muffin tins. Let raise. Bake at 350 until done.
These can be made into caramel rolls by mixing 1c packed + 2 T brown sugar and 1/2 c. water. Bring to a boil and cook until candy thermometer reaches 245.
I am assuming that you would pour the caramel on the rolls after they baked.
A little bit about my great-grandfather Delaney - He wasn't really related to my grandfather. He was married to my grandfather's aunt. But my grandfather's father died when he was young and Grandpa Delaney took him under his wing. Grandpa Delaney also ran a "BBQ" in southern Wisconsin during summers in the 1920's and 1930's. This is just conjecture on my part but I'm sure it was the great cooking that made it successful, not the fact that it was less than 50 miles from Chicago during Prohibition...
First off - Great Grandpie's Rolls
6 c. flour
2 pkg yeast
1/2 c. warm water
1/2 c. sugar
3 eggs
1c. scalded and cooled milk
1/2 c. oil
1 t. salt
Dissolve yeast in warm water and add sugar. In another bowl, beat eggs, add milk, oil, salt and yeast mixture. Mix in flour. Let rest 2 hours. Roll out to 1/2 inch thickness and cut with biscuit cutter. Place in (greased) cake pan or muffin tins. Let raise. Bake at 350 until done.
These can be made into caramel rolls by mixing 1c packed + 2 T brown sugar and 1/2 c. water. Bring to a boil and cook until candy thermometer reaches 245.
I am assuming that you would pour the caramel on the rolls after they baked.
A little bit about my great-grandfather Delaney - He wasn't really related to my grandfather. He was married to my grandfather's aunt. But my grandfather's father died when he was young and Grandpa Delaney took him under his wing. Grandpa Delaney also ran a "BBQ" in southern Wisconsin during summers in the 1920's and 1930's. This is just conjecture on my part but I'm sure it was the great cooking that made it successful, not the fact that it was less than 50 miles from Chicago during Prohibition...
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