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Heirlooms : Vegetables/Sides
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Reply
 Message 1 of 16 in Discussion 
From: MSN NicknameGenie·  (Original Message)Sent: 2/11/2008 4:15 AM
Recipes


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Reply
 Message 2 of 16 in Discussion 
From: MSN NicknameGenie·Sent: 2/11/2008 4:16 AM
From: <NOBR>NineMSN NicknameNeesieL</NOBR>  (Original Message) Sent: 6/11/2007 3:23 PM
Lucie's Sweet Potato Casserole

3 cups mashed sweet potatoes
1 cup sugar
1/2 cup milk
1/2 cup butter or margarine melted
3 eggs beaten
1 teaspoon vanilla

Mix all ingredients together well. Spread in a 9 by 9 inch pan.

Topping-

1 cup brown sugar
1/3 cup butter or margarine
1/2 cup flour
1/2 cup pecans

Blend together sugar, butter and flour until coarse. Add nuts, then
sprinkle over potatoes. Bake at 350 degrees for 30 minutes or until brown
on top. Serve with ham, chicken, or turkey.

Serves 6 to 8.
Source Prairie Recipes and Antiques

Reply
 Message 3 of 16 in Discussion 
From: MSN NicknameGenie·Sent: 3/12/2008 6:34 PM
From: <NOBR>MSN NicknameGenie·</NOBR>  (Original Message) Sent: 3/10/2008 7:50 PM
Potato Snow
Select white potatoes and boil them in their skin in salted water
until tender. Drain, let dry thoroughly.  Put in a serving dish over
low fire.  Next, rub the potatoes into the hot serving dish through
a sieve so that the flakes fall like gentle snow.  Do not touch the
flakes or they will collapse.

Reply
 Message 4 of 16 in Discussion 
From: MSN NicknameGenie·Sent: 4/29/2008 5:15 AM
From: <NOBR>MSN NicknameGenie·</NOBR>  (Original Message) Sent: 4/27/2008 3:18 PM

Cranberry Orange Relish

Circa 1948.



1 pkg. (12 oz.) Ocean Spray fresh or frozen cranberries, rinsed and drained

1 unpeeled orange, cut into eighths and seeded

3/4 to 1 cup sugar



Place half the cranberries and half the orange slices in food processor

container. Process until

mixture is evenly chopped. Transfer to a bowl. Repeat with remaining

cranberries and

orange slices. Stir in sugar. Store in refrigerator or freezer.



Makes about 3 cups.



NOTE: May also be prepared in a food grinder.

Reply
 Message 5 of 16 in Discussion 
From: MSN NicknameGenie·Sent: 5/13/2008 5:06 AM
From: <NOBR>MSN NicknameBettyGa1</NOBR> Sent: 5/9/2008 7:38 PM
OLD TIMEY SCALLOPED TOMATOES  

4 c. home canned tomatoes
1/4 c. butter
3 tbsp. sugar
1 tsp. salt
3 c. (3 slices) coarse bread like Italian
1/8 tsp. pepper

Heat tomatoes and butter in saucepan until butter melts. Mix in bread that is broken in small chunks and rest of ingredients. Pour into 9"x9"x2" buttered baking dish. Sprinkle allspice lightly on top. Bake uncovered at 400 degrees for 40 to 45 minutes. Let stand 5 minutes before serving.

Reply
 Message 6 of 16 in Discussion 
From: MSN NicknameGenie·Sent: 5/13/2008 5:11 AM
From: <NOBR>MSN NicknameBettyGa1</NOBR> Sent: 5/9/2008 7:48 PM
OLD TIMEY BAKED BEANS  

2 (16 oz.) cans pork and beans
1/3 c. sorghum molasses
1 tbsp. dry mustard
2 med. onions, chopped
Brown sugar to taste
3/4 c. catsup

Combine all ingredients in baking dish. Put strips of bacon on top and bake 1 1/2 hours or until bacon is done

Reply
 Message 7 of 16 in Discussion 
From: MSN NicknameGenie·Sent: 5/13/2008 5:21 AM
From: <NOBR>MSN NicknameBettyGa1</NOBR> Sent: 5/9/2008 6:11 PM

Tomato Pudding

 

1 (No. 2½) can tomatoes, cooked on top of stove until they fall in pieces
1 ½ c. sugar
¼ lb. saltines, crumbled for
thickening

Stir until blended and add ½ stick butter. Let simmer until all saltines disappear. Put in baking dish and bake in oven for 15 to 20 minutes. 


Reply
 Message 8 of 16 in Discussion 
From: MSN NicknameGenie·Sent: 6/23/2008 8:51 PM
Celery Walnut Stuffing - Genie 
Vintage Recipe


2 quarts stale bread cubes
1 quart cornbread crumbs
1-1/4 cups chicken bouillon or stock
3 beaten eggs
1 cup butter or margarine
1 cup chopped onion
1 cup chopped parsley
1 Tablespoon salt
1/2 teaspoon pepper
2 cups chopped celery
1-1/2 cups chopped English walnuts
1/2 cup chopped pimiento


Moisten bread cubes and cornbread crumbs with chicken bouillon or
stock. Add beaten eggs to bread.

Melt butter or margarine and simmer chopped onion in it for 1 minute.

Add to bread mixture with parsley, salt, pepper, celery, English
walnuts and pimiento.

Makes: enough for a 12 pound turkey.

Reply
 Message 9 of 16 in Discussion 
From: MSN NicknameGenie·Sent: 6/23/2008 8:52 PM
Authentic Hungarian Parsley Stuffing - Genie
Vintage Recipe


1 large loaf of sliced white bread or 2 small loaves
1 onion
6 ribs of celery along with leaves
2 or 3 bunches or 2 cups or more of FLAT LEAF PARSLEY (Do not substute curley)
1 1/2 sticks of butter
1 cup of water
4 whole raw eggs
1 tsp. salt
1/2 tsp. pepper


Cut bread into cubes, put into large mixing bowl.

Finely chop washed parsley and place in bowl with bread cubes.
Dice 1 onion and saute with butter in frying pan till translucent.
Slice or dice ribs of celery and celery leaves and saute along with
onions.

Add 1 cup of cold water to onion, celery and butter mixture to cool
it off.

Add 1 tsp. salt and 1/2 tsp pepper to bowl with bread and parsley.
Add 4 raw eggs to the bowl of bread and parsley, along with the onion
and celery mixture and mix well with your hands. The stuffing should
NOT be hot when you stuff the poultry. Really PACK the stuffing well
into the bird. Any stuffing that does not fit can be stuffed into the
cavity formed by the skin over the breast when it is separated by
your hand to form a pocket.

Roast your bird as you normaly would. Baste the bird with butter and
juices cooking out.

When bird is done roasting, you should be able to carve up bird and
open the breast area to lift out the loaf of parsley stuffing and
slice into portions.

Don't forget to make a wonderful gravy with the juices. It is also
good the next day cold from the refrigerator.

Enough for a small turkey or big Chicken.

Reply
 Message 10 of 16 in Discussion 
From: MSN NicknameGenie·Sent: 9/10/2008 3:30 AM
From: <NOBR>MSN NicknameGenie·</NOBR> Sent: 9/9/2008 11:49 AM
Fried Corn

Take 6 juicy ears of corn and shave it off the cob; heat a lump of butter the size of a small egg; when hot put the corn in and fry not too hard; when done, add salt and pepper, break 3 eggs over the corn, and scramble.

Reply
 Message 11 of 16 in Discussion 
From: MSN NicknameGenie·Sent: 9/25/2008 6:57 PM
From: <NOBR>MSN NicknameBettyGa1</NOBR> Sent: 9/23/2008 8:02 PM

Corn Casserole

About 6 eggs

About 1 cup of milk

About 2 teaspoons brown sugar

About 4 cups of corn (from the can, home canned, or off the cob)

About 1 cup of Ritz crumbs

About 1/2 of a stick of butter

Pepper

Beat the eggs, and then add everything except the Ritz crumbs and the butter.
Put it in a buttered baking dish, then sprinkle the top with the crumbs, and put hunks of butter on top of that, then pepper it.  You can sprinkle Paprika on top for color.
Bake at 350 for about 45 minutes or so.  Let set about 10 minutes before you serve it.


Reply
 Message 12 of 16 in Discussion 
From: MSN NicknameGenie·Sent: 9/25/2008 7:11 PM
From: <NOBR>MSN NicknameBettyGa1</NOBR> Sent: 9/23/2008 8:30 PM

Soup Beans, Grandma's Way

****

3 lbs of Dried October Beans

Enough water to cover them by 3 inches

1/4 cup of bacon grease

1/2 lb of salt pork, cut into strips (or one ham hock)

1 medium onion cut up in chunks

Salt and Pepper

 
You'll want to "Look" your beans; meaning pour them all out and search through them for any small pebbles and dirt.  Wash them thoroughly and put them in any old ordinary pot .  Put in all ingredients, start on high until they get to a rolling boil, then cover and reduce the heat to low, cook for about 4 hours, or until the soup is dark brown and somewhat thick and beans mash easy.  Enjoy with a "pone" of cornbread,  and some fresh green onions and tomatoes.

This recipe has been passed down by all true southerners for generations, it's a staple that absolutely cannot be lived without. 

Reply
 Message 13 of 16 in Discussion 
From: MSN NicknameGenie·Sent: 9/25/2008 7:11 PM
From: <NOBR>MSN NicknameBettyGa1</NOBR> Sent: 9/23/2008 8:31 PM

Empanada

2 small heads cabbage, cut fine

1 can mushrooms

5 medium onions

1 can sauerkraut

salt

pepper

2 eggs

bacon, cut fine

Cook cabbage and sauerkraut together. Cool and squeeze out juice, add eggs and seasoning. Chop all very fine. Put into frying pan and stir to heat through.

Pastry:
2 sifters of flour

salt

sugar

2 eggs

2 cups milk with water, mostly water

Mix together and knead for about 10 minutes. Roll thin, cut into strips, then 2" squares. Put into squares and press edges together. Boil in salt water. UNFINISHED


Reply
 Message 14 of 16 in Discussion 
From: MSN NicknameGenie·Sent: 9/26/2008 4:14 AM
From: <NOBR>MSN NicknameGenie·</NOBR> Sent: 9/24/2008 2:05 PM

Egg Plant Stuffed
What Mrs. Fisher Knows About Old Southern Cooking
Applewood Books (reprint from 1881 cookbook)

Take out the inside of the plant and boil it in just enough water to cover it for ten minutes, and then drain or press the water all out through a cullender. Chop some ham fine, take bread crumbs and butter (one tablespoonful to one egg plant), and have equal proportions of ham, cracker and bread crumbs to the inside of the plants. Season with salt and black pepper to taste and fry it brown. Then stuff the plants full and close and put them to bake. They will bake in ten minutes, but should not be put in the oven until just before table use. They are a delicious vegetable prepared in this manner. Use a hot oven.


Reply
 Message 15 of 16 in Discussion 
From: MSN NicknameGenie·Sent: 9/26/2008 4:36 AM
From: <NOBR>MSN NicknameMzMaryFran©</NOBR> Sent: 9/24/2008 1:20 PM
SCALLOPED POTATOES
from Betty Crocker's Cookbook

2 lbs. potatoes (about 6 medium)
1/4 cup finely chopped onion
3 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 cup butter or margarine
2 1/2 cups milk

Heat oven to 350 degrees F.

Wash potatoes; pare thinly and remove eyes. Cut potatoes into thin slices to measure about 4 cups.

In greased 2 quart casserole, arrange potatoes in 4 layers, sprinkling each of the first 3 layers with 1 Tbsp. onion, 1 Tbsp. flour, 1/4 tsp. salt, dash of pepper and dot with remaining butter. Heat mild just to scalding; pour over potatoes.

Cover; bake 30 minutes. Uncover; bake 60 to 70 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.

4 to 6 servings.

Reply
 Message 16 of 16 in Discussion 
From: MSN NicknameGenie·Sent: 9/26/2008 4:39 AM
From: <NOBR>MSN NicknameMzMaryFran©</NOBR> Sent: 9/24/2008 1:29 PM
Peas in Cases
From The Daily News Cookbooks being a reprint from the Chicago Record Cookbook, c1896 (Amazon)

p.263 (Typed exactly as written in the book)

New peas may be daintily served in cases made of mashed potatoes. Mash the potatoes nicely, stiffen the mass by adding flour, season with salt and pepper and bake in fluted cake tins, placing a bit of bread in the center of each to keep the cases in shape and remove it as soon as all the shell is baked. Then prepare the peas in the following manner: Cook a pint of shelled peas in just as much water as will keep them from burning. Do not cover the kettle of any green vegetable, as the confined steam will always change the color to a yellowish shade of green. When the peas are tender, add a tablespoon of flour into which has been rubbed a tablespoon of butter; as soon as the liquor has been thickened by this paste season with saltspoon of salt and a dash of pepper; pour into the cases and serve hot.

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