Grandma's Recipes
meadecountyky.com
Introduction The Meade County Messenger would like to welcome you to the very first annual edition of our recipes magazine! This year’s theme is ‘Grandma’s Recipes’ and will feature recipes passed down through the years from one family member to the next. We would also like to thank the Meade County / UK Extension Office for supplying some of the Homemaker’s Recipes from cookbooks of years past. We hope you treasure these recipes as much as their owners have and enjoy them with your families to the fullest!
Table of Contents Beverages...................................................................................................................................1 Breads & Rolls..........................................................................................................................3 Appetizers.................................................................................................................................6 Soups & Chili...........................................................................................................................8 Hot Sides................................................................................................................................13 Gravy & Sauces......................................................................................................................15 Meats & Main Dishes............................................................................................................17 Desserts...................................................................................................................................20 History of Extension Homemakers Cookbooks......................................................................23
2020 Grandma’s Recipes Sponsors Index Brandenburg Telephone Co./BBTel .............2 Cornerstone Animal Clinic ........................18 Gentry’s ......................................................22 Irvington Gas .............................................16 Meade County Bank ..................................11 Meade Co./UK Extenstion Office ..............24 Mother’s Care CBD Oil ...............................4 Ship N Print .................................................9 Webb’s Butcher Block ................................16
meadecountyky.com
Bud Peiffer’s Jewelers ..................................21 Dutch Heritage ............................................4 Gun World .................................................14 MCKY News ................................ back cover Meade County Messenger............. back cover Medley’s HVAC ...........................................9 Nucor..........................................................12 Stone Gate Realty ........................................5
Grandma’s Recipes
Beverages Christmas Cider Mill Punch
Party Punch submitted by __________________________________ K ATHERINE MCQUARY, TOWN & COUNTRY CLUB
submitted by __________________________________ MRS. JONATHON H. FOUSHEE, nee LINDA ASHBY
This recipe comes from the Meade County Messenger’s Happy Holidays Cookbook published in December of 1975.
Recipe Ingredients: 1/2 gallon of apple cider 2 cups of orange juice 1 cup of lemon juice 1 1/2 tsp. butter
1/4 cup of honey 2 1/2 inch cinnamon sticks 5 whole cloves 1/4 tsp. allspice
Directions: Mix ingredients and then bring to a boil. Cover and simmer for 1 hour. Good when kept hot in a coffeemaker and served from that.
This recipe comes from the Meade County Extension Homemakers Celebrating 50 Years Recipes and Remembrances (Blue) Cookbook 1997.
Recipe Ingredients: 3 oz. lime gelatin powder, Jell-o 3-1/2 qt. water 1 cup sugar 1 pacakage lemon/lime Kool-Aid
12 oz. lemonade, frozen concentrate 46 oz. pineapple 1 qt. Ginger ale
Directions: Dissolve in 2 cups of boiling water lime Jell-o and sugar. Mix together frozen lemonade, water and lemon/lime Kool-Aid; combine with Jell-o mixture and add pineapple juice. Freeze several blocks of this mixture to keep punch cold. When ready to serve, add ginger ale and frozen mixture. Yield: 16 servings.
FHA Punch
Recipe
Ingredients: 1 package presweetened JANET SCOTT, NITE OWLS CLUB strawberry Kool-Aid This recipe comes from the Meade County Exten- 1 12 oz. can condensed sion Homemakers Favorites Recipes (Brown) Cook- frozen orange juice 1 package presweetened book 1991. lemonade Kool-Aid submitted by __________________________________
7-1/2 qt. water 1 large can unsweetened pineapple juice
Directions: Mix and serve. Nice to have an ice ring. Serves 25.
1
Grandma’s Recipes
meadecountyky.com
Cappuccino Mix submitted by _____________________________________ SUSAN HARNED HOBBS, MAILBOX MEMBER
This recipe comes from the Meade County Extension Homemakers Celebrating 50 Years Recipes and Remembrances (Blue) Cookbook 1997. Ingredients: 1 cup powdered coffee creamer ½ cup sugar 1 cup cocoa mix
Recipe ½ tsp. cinnamon 2/3 cup instant coffee ¼ tsp. nutmeg
Directions: Dissolve in 2 cups of boiling water lime Jell-o and sugar. Combine coffee creamer, cocoa mix, instant coffee, sugar, cinnamon and nutmeg. Mix well. Store in airtight container. Use 3 tablespoons of mix to ¾ cup boiling water. Stir. Yield: 16 servings.
meadecountyky.com
Holiday Hospitality Eggnog submitted by _____________________________________ MARJORIE WILSON WATTS
This recipe comes from the Meade County Messenger’s Happy Holidays Cookbook that was published in December of 1975.
Recipe Ingredients: 12 eggs 1 ½ cups of sugar 1/2 tsp. salt 1 qt. milk
2 pints of cream 1 ½ cups of Kentucky bourbon 1 ½ oz. of rum
Directions: Seperate eggs. Beat egg yolks until lemon colored and gradually add 1 cup of sugar and salt. Gradually add bourbon. Add milk and rum. Beat egg whites until stiff and add remaining 1/2 cup of sugar. Add to egg yolk mixture. Beat cream until thick, but not stiff. Fold into mixture, chill at least 4 hours. Pile lightly in punch cups. Sprinkle with freshly grated nutmeg. Yield: 35 punch cups.
Grandma’s Recipes
2
Breads & Rolls Cranberry Nut Bread
Quick Cinnamon Rolls
submitted by submitted by __________________________________ __________________________________ MRS. KENT BOYD, BR ANDENBURG, KY
MRS. ROBERT ASHCR AFT, BR ANDENBURG, KY
This recipe comes from the Meade County Messenger’s Happy Holidays Cookbook published in December of 1975.
This recipe comes from the Meade County Extension Homemakers (Red) Cookbook 1949.
Recipe
Recipe Ingredients: 2 cups of sifted flour 1 cup of sugar 1 1/2 tsp. of baking powder 1/2 tsp. of salt 1 egg
1 cup of chopped cranberries grated rind of 1 orange 1/2 cup of chopped nuts 2 tbsp. butter, melted juice of 1 orange
Ingredients: 2 cups of flour 3 tsp. of baking powder 1 tsp. of salt 3 tbsp. of shortening
2/3 cup of milk 3 tbsp butter, melted 3/4 cup of sugar 3 tsp. of cinnamon
Directions: Sift flour, baking powder and salt. Blend shortening in and add milk. Mix well, turn on floured board Directions: and roll as for making biscuits, trying to make dough Sift dry ingredients together into a bowl. Combine oblong shaped. Melt butter and spread over dough. juice of 1 orange, butter and enough hot water to make 3/4 cup and add to dry ingredients along with Combine sugar and cinnamon and sprinkle over the egg. Add crannberries, orange rind and nuts. Turn dough and roll. Pinch ends and edge of dough into roll to seal ingredients. Cut into 1-inch pieces and into a greased and floured loaf pan. Bake in a preplace in baking dish upside down. Bake for 10 to 15 heated 350 degree oven for 50-60 minutes or until minutes at 475°. tester comes out clean.
Hush Puppies
Recipe
Ingredients: submitted by __________________________________ 1 cup cornmeal 1 medium onion, MRS. ORVILLE SINGLETON chopped This recipe comes from the Meade County 1/4 cup flour Extension Homemakers ‘More’ Tested Tasties Yellow Cookbook 1969. Directions:
1/2 tsp. salt 1/2 cup buttermilk 2 tsp. baking powder 1 egg
Mix all together and drop by teaspoonfuls into deep fat. Cook until golden brown and center is done. Drain well.
3
Grandma’s Recipes
meadecountyky.com
Cinnamon Toast Revolutionized
that were always delicious. There’s her jam cake that is unique and delicious, but the only way you get that is if she makes it. KFC’s 11 herbs and spices blend isn’t as closely guarded as that jam cake recipe is. by One of my favorite things as a child that she would __________________________________ make was cinnamon toast. Nothing sums up the happiCHAD HOBBS, MESSENGER STAFF ness of childhood in the early 80s like a cookie sheet full of cinnamon toast and cartoons on a Saturday morning. Growing up, I didn’t realize how spoiled I was when It was pure bliss. My son, truly his father’s son, loves this morning treat it came to food. Between my grandma and my mamaw, as much as I did as a kid. And let’s just be honest – are you always ate well, though they were two extremely different kinds of cooks. While one was doing no frills you even American if you don’t like cinnamon toast? I, for one, would pass on the apple pie all day long for a farm to table long before that was even a thing at restaurants, the latter one was more from the Paula Dean plate of this. The only thing is, until about a year ago, I had been school of thought – a stick of butter is great; two is even consuming and making it all wrong. Now I know what better. you’re going to say. How can you make cinnamon toast As the oldest grandchild, I spent a lot of time at wrong? Well chances are it’s happening; you, like myself, mamaw’s house. She was notorious for making meals just didn’t know any better. large enough to feed half of the county, whether three It’s not that we had the ingredients wrong. It was all were eating or twenty. My earliest memories of cooking were with her, rolling and cutting out biscuit dough for in the technique. One simple change in that department elevated the recipe from delicious to out of this her huge breakfasts which I absolutely loved. world, and it all starts with the butter. More than likely, There is a long list of recipe choices to ponder over whether you pre-toast the bread or not, you then smear for “grandma’s recipes.” There’s her vegetable soup, some butter on it, sprinkle a cinnamon/sugar mixture pot roasts and a whole slew of other comfort foods
CB
D
&
pa ny
re
M
other’s Ca
Hemp Com
At Mother’s Care CBD & Hemp Company, we sell organic CBD Hemp oil tinctures in various strength for people & pets, hemp flower & teas, CBD topicals, bath bombs, gummies & more! At our store, experience, knowledge & caring makes all the difference!
(812) 225-5213 116 E Chestnut St, Corydon, IN 47112 meadecountyky.com
Grandma’s Recipes
4
on, pop it in the oven for a few minutes and voila, it’s done. Well, that all changes today, and you can thank me later. I promise you will never make this treat any other way after trying it like this (your children or grandchildren wouldn’t let you even if you tried). The top will caramelize in a magical way that I never experienced in any of the “traditional” ways of making cinnamon toast; crisp on top, soft on the bottom and breakfast bliss through and through. Who needs a crown rib roast recipe when we’ve been eating cinnamon toast all wrong for all these years?
Cinnamon Toast Revolutionized Recipe
Ingredients: 16 slices of bread 2 sticks butter, softened 1 cup of sugar 3 teaspoons of cinnamon
2 teaspoons of vanilla extract (not essential, but you won’t be sorry)
the point of liquefying some of the butter which will make a soggy mess of the bread before you even get started.) Dump sugar, cinnamon, and vanilla in with the butter and mix well. It should resemble a cinnamon butter spread. Spread it on the bread, completely covering it. Bake on a cookie sheet for ten minutes. Turn on the broiler and broil until it’s bubbling. (Leave the oven door open for this and don’t walk away. You will burn it, if not careful.) Chad Hobbs, his Mamaw and his son.
! y o j n E
Directions: Preheat the oven to 350 degrees. Smash softened butter with a fork. (Softened sticks of butter is key. Set it out early and let it occur naturally versus using a microwave. The microwave will soften it to
Home
Is where the heart is. Buying or Selling? Get Professional, Personalized Service From Your Local Experts!
(270) 422-7970
www.stonegateky.net
2852 Brandenburg Rd, Brandenburg, KY 40108 5
Grandma’s Recipes
meadecountyky.com
Appetizers Cheese Ball
submitted by __________________________________ LORETTA V. WELLS, TOWN & COUNTRY CLUB
This recipe comes from the Meade County Extension Homemakers (Brown) Cookbook 1991. Ingredients: 2 (8-oz.) packages of cream cheese 1 tsp. seasoned salt 1 small can crushed pineapple, drained
1/4 cup chopped green pepper 2 tbsp. chopped onion 1 c. chopped pecans
Directions: Soften cream cheese at room temperature. Mix all ingredients except pecans. Chill. Shape into ball and roll in crushed pecans.
Onion Rings
submitted by __________________________________ BRENDA GREER, PAYNEVILLE, KY
This recipe comes from the Meade County Messenger’s Happy Holidays Cookbook published in December of 1975. Ingredients: Directions: 3-4 onions 1/2 cup of flour Clean onions, cut into 1/4 inch slices. Seperate into 1 egg yolk 1/2 tsp. salt rings. Combine egg yolk and milk. Add flour, salt, 1 1/2 cup of milk 1/2 tbsp. of Crisco tsp. of Crisco. Mix and dip onions in batter. Fry.
Seasoned Spicy Pretzels submitted by __________________________________ JENNIFER BRIDGE, MEADE COUNTY EXTENSION AGENT FOR FAMILY AND CONSUMER SCIENCES EDUCATION
Ingredients: 1 16 oz. bag pretzels, tiny twists work best 1 1/2 Sticks butter, melted 1 package ranch style dip mix
1 package Franks Red Hot ranch dip mix 1 tbsp. Worcestershire sauce 1 tsp. seasoned salt
Directions: Preheat oven to 250 degrees. Place pretzels in a large bowl. In a small bowl, mix remaining ingredients. Pour mixture over pretzels; stir well. Let rest for 15 minutes, stir then spread pretzels onto a large baking pan, using two pans if needed depending on the size of pretzels used. Bake 1 hour stirring every 15 minutes. Cool and store in airtight container. Yields: 12 cups.
meadecountyky.com
Grandma’s Recipes
6
Doe Run Inn Ham Balls Pepper & Onion Cornsticks submitted by __________________________________
submitted by __________________________________
MRS. JOE H. WOOLFOLK, MILAN HOMEMAKERS
GEORGIA FR ANKE, BR ANDENBURG, KY
This recipe comes from the Meade County Extension Homemakers (Brown) Cookbook 1991.
This recipe comes from the Meade County Messenger’s Happy Holidays Cookbook that was published in December of 1975.
Recipe
Recipe Ingredients: 1 lb. ground, lean, cooked ham 1 cup of milk
1/2 lb. sausage 1 cup of bread crumbs
Directions: Mix these ingredients well and form into small balls. Put in a shallow pan and pour sauce over them. Bake in 300° oven until sausage is done. Turn them once to absorb sauce butter. Sauce Ingredients: ½ c. vinegar ¼ c. water
½ c. brown sugar ½ tsp. prepared mustard
Sauce Directions: Cook until well mixed and pour over ham balls and bake.
Ingredients: 1 cup sifted flour 1 cup cornmeal 1 tsp. of salt 2 tbsp. of sugar 2 1/2 tsp. of baking powder 1/4 cup of chopped green pepper
Directions: Sift together flour, cornmeal, sugar, baking powder and salt. Stir in green pepper and onion. Add remaining ingredients and mix until combined. Pour into hot, well greased cornstick pans. Bake in 425 degree oven for 12 to 15 minutes, or until browned. Remove from pans and serve hot with butter. Makes about 14 cornsticks.
Spinach Balls
Christmas Crab
submitted by __________________________________
submitted by __________________________________
HORTENSE ROBERSON, IRVINGTON, KY
BARBAR A HARNED, TOWN & COUNTRY CLUB
This recipe comes from the Meade County Messenger’s Happy Holidays Cookbook that was published in December of 1975.
This recipe comes from the Meade County Meade County Extension Homemakers Celebrating 50 years Recipes and Remembrances (Blue) Cookbook 1997.
Recipe
Recipe Ingredients: 2 boxes of frozen chopped spinach, cooked and drained 2 cups of herb bread stuffing 2 onions chopped finely 1 tbsp. of monosodium glutamate
6 eggs, beaten 3/4 cup melted butter 1/2 cup parmesean cheese 1 tbsp. garlic salt 1/2 tsp. of thyme 1/2 tsp. black pepper
Directions: Drain spinach well and add all other ingredients. Shape into balls. Bake 20 minutes at 350 degrees. You can use frozen spinach. You just shape the ingredients into balls after the spinach has thawed. Makes 67 small balls. 7
2 tsp. of instant (powder) or finely chopped onion 1 cup of milk 1 egg beaten 1/4 cup of oil
Ingredients: 16 oz. cream cheese 1/4 cup of celery, minced 2 cans of crab meat, drained, reserve liquid
1 bottle of cocktail sauce 1/4 cup of minced onions
Directions: Mix cream cheese, crab meat, onions and celery until well blended. If mixture is too stiff, add crab liquid a teaspoon at a time to soften. Put in mold and chill until serving time. To serve, unmold and pour cocktail sauce over the crab mixture and surround with crackers. Yield: 20 servings.
Grandma’s Recipes
meadecountyky.com
Soups & Chili Vegetable Soup
submitted by __________________________________ SAMMIE V. BR AMLETT, IRVINGTON, KY
This recipe comes from the Meade County Mesenger’s Happy Holidays Cookbook that was published in December of 1975.
Recipe
Ingredients: 1 1/2 lb. stew beef or soup bone with meat 2 medium potatoes diced 1 medium onion, diced 1/2 cup of celery, diced 1 green pepper, diced 2 cups frozen soup mix or mixed vegetables
1 can great northern beans 1 tbsp. uncooked rice 2 tbasp. macaroni Any leftover vegetables you may have 1 can tomato sauce with tomato bits or a quart home canned tomatoes
Directions: Cook meat in three cups of water in pressure cooker or until well done. Pull apart meat or cut into small pieces and return to broth. Add remaining ingredients. Simmer until all raw vegetables are tender and salt and peper to taste. Add more ater if needed. This soup freezes well.
Bill Hofmann’s Chili
submitted by __________________________________ K AREN J HOFMANN, DOE VALLEY CLUB
This recipe comes from the Meade County Extension Homemakers Bon Appetit (Red and Black cover) Cookbook 2011.
Recipe
Ingredients: 3/8 cup of dice green pepper 1 1/2 lbs. ground chuck (fried, drained and rinsed) 3/8 cup of diced onions 1 tbsp of vegetable oil 1 package chili seasoning mix 3 (15.5-oz.) cans “hot” chili beans
meadecountyky.com
Directions: 2 beef bouillon cubes In Dutch oven, sauté green peppers and onions in 1 (15.5-oz.) can dark approximately one tablespoon of vegetable oil until kidney beans, drained onions are transparent. Add chili beans, kidney beans, 1 1/2 tbsp. beef soup base tomatoes with green chilies, ground chuck, season1 (10-oz.) can diced ing mix, bouillon cubes, soup base, garlic powder and tomatoes with green onion powder. Simmer one hour, stirring every 5 chilies minutes to prevent scorching. While cooking, add 1 tbsp. garlic powder enough beer to keep liquid. Cool. Refrigerate over1 tbsp. onion powder night and reheat when ready to serve. Beer (approximately 6 oz.)
Grandma’s Recipes
8
Mema’s Oyster Soup by __________________________________ CRYSTAL LEO, MESSENGER STAFF
My Mema was the sort of woman who did the good old fashioned southern cooking that often involved lard. She was a Georgia peach through and through, and quite possibly the sweetest woman I have ever had the pleasure of knowing. Besides her sweet nature, and memories of her being a nurse in a doctor’s office, some of my favorite recollections of her involve food. Possibly because everything she made was just that darn good. One of my favorite meals that she made was simple, but ut unbeliabably good. I hope you enjoy my Mema’s Oyster er Soup.
Recipe Ingredients: 1 pint of oysters (select) 1 stick of butter
Directions: Pour oysters in a collander and rinse them well. Put rinsed oysters in melted butter and saute them until the edges curl. Pour in one gallon of milk. Simmer on low until milk is thoroughly heated and melted butter is mixing in to the liquid. Add one can of evaporated milk. Stir well and simmer for at least another 30 minutes. Serve with oyster crackers and enjoy!
a m Me
1 can of evaporated milk 1 gallon of milk Dorothy Mock
9
Grandma’s Recipes
meadecountyky.com
Chicken Pastina Soup by __________________________________ ASHLEY MCCRUMB, MESSENGER STAFF
It starts with aromatherapy. There is something about the waft of poultry, broth, vegetables, and seasonings simmering in a pot that overwhelms my senses and warms me before I even taste the soup. When I take the first warm bite my mind goes into a euphoric state that steadily floods my consciousness with happiness and takes me back to memories from a simpler time. I fill myself up with the comforting warmth of the broth with each and every bite I take. Before I know it, my soup bowl is empty, my stomach is full and my hunger is satiated. That doesn’t stop me from going back for second helpings. It is that hard to resist. The soup’s addictive qualities stem from what I believe to be magical properties. When I say magic, I don’t mean your typical idea of hocus pocus. The magic of this soup is merely that of cultural richness and history. You see, this recipe is from over 100 years ago and it is my great grandmother’s recipe. Her name was Maria Cardascio, born in 1917, and she was from a little town called Modugno, located near the “heel of the boot” in Italy. During that time in her life ‘cucina povera’ (poor food) was a staple when it came to feeding families in the 20th century. That is how our recipe for pastina soup was born. The soup consisted of a homemade chicken broth, stelline noodles, carrots, celery, onion, and of course, shredded chicken. It was a meal she made for her family in hard times and a recipe that she carried over with her when she came to America with my great-grandfather in 1938. Maria was a loving woman who cherished family. During her time in America, Maria had one daughter, four grandchildren, and 16 great grandchildren to cherish. I visited my great-grandma Maria often when I was a little girl. When my sister and I walked through the threshold of her home, her eyes always lit up like fireworks on the 4th of July. She pinched our cheeks and called us “chica lindas” (lovely girls) because she was so happy to see us. I remember that after greeting us, she would always ask if we were hungry. She was never convinced we had enough to eat. I would take my coat off and start to play in the house while she threw on her apron and got to work in the kitchen. She made everything from scratch. As a child, I remember being quite stubborn when meadecountyky.com
dinner-time interrupted play-time. Her cooking always took the fuss out of me, though. I remember times where I would be playing and suddenly, I would catch a whiff of the food she was making. The aroma would fill the house and flood my nostrils, making my stomach growl with hunger. I was always one of the first people to arrive at the dining table. When supper was ready, she would serve everyone first and serve herself last. She was that kind of person. Once everyone sat at the table, dinner would become a long-lasting event. The conversation amongst the family, the second helpings of food, and after dinner coffees with biscotti often found us sitting at the table for hours on end. These are the memories I cherish the most. My grandma Maria’s life has been sprinkled onto mine through my memories of her, the stories I will tell of her, and her recipes, which now I share with you. I hope this recipe brings you as much joy as it has brought me through the years. May it fill your bellies and create happy memories that can be shared at your dinner table amongst family and friends alike.
Grandma’s Recipes
Mary Cardascio 10
Chicken Pastina Soup Recipe Ingredients: 2 tbsp. olive oil 2 tbsp. butter 1 onion, finely chopped (about 1 cup) 2-3 carrots, finely chopped (about 1/2 cup) 2 celery stalks, with leaves, finely chopped (about 1/2 cup) 3 garlic cloves finely minced
11
6 cups chicken broth (homemade or store bought) 1lb of boneless skinless chicken breasts 1 cup dry pastina (stelline, or any small noodle) grated pecorino romano cheese
Directions: Heat a large stock pot over medium heat then add the olive oil and butter. When the oil is hot and the butter is melted, add the chopped onion. Stir and cook a few minutes until the onion begins to soften. Add the garlic and cook another minute. Then add the carrots and celery and cook for a few more minutes. (The onion is cooked first so that the sharp, raw onion flavor doesn’t permeate the flavor of the other vegetables.) Add chicken broth to cooked vegetables and bring to a low boil. Add chicken breast to the broth and simmer for 40 min. Stir every 7 minutes to prevent the vegetables from burning to the bottom of the pan. Take out chicken with tongs and shred into small pieces with forks on a cutting board. Add the shredded chicken back into the broth. Add the pasta and cook according to package directions. Each pasta shape requires a different time. The stelline that I used took seven minutes. When the pasta is cooked, add the shredded chicken and heat thoroughly. Salt and pepper to taste. Ladle into bowls and top with grated pecorino-romano cheese.
Grandma’s Recipes
meadecountyky.com
A Recipe for Success While Grandma’s oven may have been a little smaller than ours, she taught us a lot about what makes a great recipe. Especially when it comes to ingredients – you get out what you put in. At Nucor, we recycle scrap steel into high-quality new steel using sustainable electric arc furnace technology, advanced chemistry, and the best steelmaking ingredients on the planet. But the recipe wouldn’t be complete without our dedicated teammates and community partners who help us get the job done every day.
www.nucor.com
meadecountyky.com
Grandma’s Recipes
12
Hot Sides Squash Casserole submitted by __________________________________ ROSALIE RITCHIE, MIDWAY CLUB
This recipe comes from the Meade County Extension Homemakers Favorites Recipes (Brown) Cookbook 1991.
Recipe Ingredients: 2 lb. tender unpeeled yellow or zucchini, cut in bite pieces 1 medium onion, sliced 1 can chicken soup, undiluted 1 c. sour cream 1 can water chestnuts, sliced
1 small jar pimento slices 1 pkg. corn bread stuffing (or 3 cups) 1 stick margarine Parmesan cheese, if desired
Directions: Cook squash and onion until tender. Drain, add soup, sour cream, chestnuts and pimento. Mix stuffing mix (dry) with soft margarine and put ½ of it into a greased 2-quart casserole. Add squash mixture and spread. Top with remaining crumbs and cheese. Bake at 350° for 30 minutes. It’s good without the cheese, if you don’t have.
Sausage Baked Beans submitted by __________________________________ RITA R AY, PAYNEVILLE, KY
This recipe comes from the Meade County Messenger’s Happy Holidays Cookbook that published in December in 1975.
Recipe Ingredients: 1 lb. hot sausage 1 large onion chopped, about 1 cup 2 31oz cans of pork and beans
13
Directions: 1 cup of dark brown Fry sausage, breaking it up as it cooks until done but sugar or molasses or mix- not very brown. Drain well. In a large bowl combine ture of both sausage, onion, ginger and mustard in the hot water and stir into the bean mixture. Turn into a 2 1/2 or 3 1/2 tsp. powdered ginger quart casserole and bake at 350 degrees for one hour. Serves 12. 1 tsp. dry mustard 1/4 cup of hot water 1 tsp. salt Grandma’s Recipes
meadecountyky.com
Corn Pudding
Twice Baked Potatoes
submitted by __________________________________
submitted by __________________________________
LENA STITH, GUSTON KY
CRYSTAL LEO, MESSENGER STAFF
This recipe comes from the Meade County Extension Homemakers “New” Tested Tasties (Green) Cookbook 1959-60. Directions: Ingredients: In Dutch oven, sauté green 2 cups canned or frozen peppers and onions in cream style corn approximately one tablespoon of vegetable oil until 2 tbsp. butter onions are transparent. Add chili beans, kidney 2 cups whole milk beans, tomatoes with green chilies, ground chuck, 1 tsp. salt seasoning mix, bouillon cubes, soup base, garlic 2 eggs powder and onion powder. Simmer one hour, stirring Dash pepper every 5 minutes to prevent scorching. While cooking, 2 tbsp. flour add enough beer to keep liquid. Cool. Refrigerate 1/4 cup sugar overnight and reheat when ready to serve.
This recipe comes from the Meade County Extension Homemakers “New” Tested Tasties (Green) Cookbook 1959-60. Directions: Wash potatoes. Wrap clean Ingredients: potatoes in tin foil. Bake baking potatoes (as many at 500 degrees for 30 to 45 as you want to make) minutes or until potatoe butter feels soft when you squeeze it. Take potatoes out, cut sour cream them in half and spoon out the middles into a mixing cheese bowl. Mix in rest of ingredients and then spoon bacon mixture back into potato skins. Serve and enjoy! chives
meadecountyky.com
Mrs. Dash or whatever spices you may want to use
Grandma’s Recipes
14
Gravy & Sauces Turkey Dressing
submitted by __________________________________ TAMMIE BEASLEY, MESSENGER STAFF
I had several grandmothers and a grandfather who were excellent cooks. Sadly, I don’t have recipes from most of them. This recipe comes from Hazel Singleton, my grandmother who adopted me. Some family members have tried to make it and it never tastes like hers. We thought maybe there was some ingredient that she put in it that we didn’t know about. However my niece actually made it with my grandmother one time and she says she still can’t make it even though she wrote the recipe down. She says she doesn’t even try to make it anymore and neither do I!
Recipe Ingredients: 2 1/2 cups bread (2 or 3 loaves of bread torn into small pieces torn up at least one day before)
1 1/2 cups chopped onions (2-3 onions) 2 tablespoons sage
One whole chicken (cooked and cut up at least one day before and put in the refrigerator)
1 teaspoon poultry seasoning
1 stick margarine
4 cans chicken broth Salt to taste
1/2 teaspoon pepper
1 1/2 cups chopped celery (1 stalk) Directions: Sauté onions and celery in butter until soft. Pour onions and celery into a large bowl. Combine broth, cut up chicken, sage, poultry seasoning, pepper and salt. Place the dressing into a 9 x 13 pan and bake covered with foil for at least 45 minutes or until brown on top. Hazel Singleton
15
Grandma’s Recipes
meadecountyky.com
Barbeque Sauce submitted by __________________________________ JODY YOUNG, DOE VALLEY CLUB
This recipe comes from the Meade County Extension Favorite Recipes Cookbook 2005. Ingredients: 1 medium onion, minced
1/2 tsp. black pepper
4 tbsp. brown sugar
1 entire bottle catsup
1 tsp. paprika
1 (10-oz.) bottle Worcestershire sauce
Directions: Mix all ingredients in saucepan. Simmer 10 minutes on low heat. An excellent sauce for pork, beef or ribs. This amount will keep for weeks in refrigerator. Could also be frozen for later use. I have used this recipe for years.
1/2 cup water 4 cloves garlic, minced 1 tsp. red pepper 4 tbsp. horseradish 1/4 cup cider vinegar 1 tsp. chili powder
2 crushed dried mint leaves (optional)
1/2 tsp. ground cloves
meadecountyky.com
Grandma’s Recipes
16
Meats & Main Dishes Ma’s Meatloaf
submitted by __________________________________ K AYLA DOUTHITT, ELIZABETHTOWN, KY
Riding bikes, four-wheelers in the woods, and running around the yard chasing chickens were some of my fondest memories as a child. It was a time in my life where I felt free as a bird, and a time where food was comfort, especially my mamaw Ma’s food. Her food was Southern made, cooked with love, and little lard never hurt either. I still can see that white bucket of Field lard in her kitchen. Ma’s cooking was exactly what you would expect from a lady who raised 8 kids. Meat and taters, beans and cornbread, biscuits and jelly; these were just a few things that came out of Summit holler where she lived. Every Sunday we’d visit I’d get excited because after the outside time with my cousins was over, we’d run inside to eat her food with my uncles and aunts. We’d all eat together around her tablecloth covered kitchen table. Eating together was a tradition she loved. You could tell in her eyes feeding all of us brought her some much joy. Thinking back, Ma never used a recipe either. Just a little bit of this and a little bit of that. It’s exactly how she cooked best. I loved this about her food, especially her meatloaf. This lady made A LOT of meatloaf ! Of course, we would eat it with her mashed potatoes and peas or green beans. And the aroma would fill her house with pure deliciousness! I couldn’t wait to devour my plate! Heck, Elvis definitely would’ve been proud to have tried my mamaw Ma’s meatloaf that’s for sure! Now that she’s gone —passed from this world and into the next, everything from her food, to her smile, warmth and her unconditional love, rank supreme in my life. I can still see myself sitting and laughing around that table with ketchup on my face and meatloaf on my shirt. I’m thankful for all the memories because looking back, it was truly a blessing to be born country and to eat this lady’s cuisine! Gladys Campbell
Recipe Ingredients: 1 1/2 pounds ground beef
1/2 cup ketchup
1/2 cup oatmeal
1 egg
1 can drained mixed vegetables (like Veg-all)
Salt/pepper to taste
1 small onion chopped Directions: Mix all ingredients and only 2 tbsp. ketchup in a mixing bowl. Form into loaf pan. Top with rest of ketchup. Bake 350 degrees for 45-60 minutes (depending on oven) or until no longer pink. 17
Grandma’s Recipes
meadecountyky.com
Finnish Ham Balls
Salmon Loaf
submitted by __________________________________
submitted by __________________________________
MAMMIE HAYCROFT, EKRON, KY (COURTESY OF JUNE STREET)
BERNICE J, COLEMAN, BR ANDENBURG, KY
This recipe comes from the Meade County Mesenger’s Happy Holidays Cookbook that was published in December of 1975.
This recipe comes from the Meade County Mesenger’s Happy Holidays Cookbook that was published in December of 1975.
Recipe
Recipe
Ingredients: 1 lb. ham 1 1/2 lb. pork 2 eggs 1 cup crumbs 1 cup milk pepper to taste
Sauce Ingredients: 1/2 cup vinegar
Ingredients: 1 1lb. can of salmon
2 tbsp. minced onion 2 cups finely crushed potatoe chips
1 1/2 cup water
2 tbsp. snipped parsley
1 1/2 cup brown sugar 2 eggs slightly beaten 1 tbsp. mustard
Directions: Grind together all ingredients and mix well. Make into small balls, pour sauce over balls and bake 1 1/2 to 2 hours, basting occassionally in 350 degree oven.
meadecountyky.com
1/2 cup of milk
1 tsp. salt and dash of pepper
Directions: Flake and bone salmon. Combine with all the other ingredients. Pour mixture into greased 9” x 5” x 3” loaf pan. Bake for 45 minutes or until firm. Makes four servings.
Grandma’s Recipes
18
Baked Cavatelli
Lasagna
submitted by __________________________________
submitted by __________________________________
JANICE HINES, MAILBOX MEMBER
MRS. HOWARD P. KING, GUSTON, KY
This recipe comes from the Meade County Extension Homemakers Celebrating 50 Years Recipes and Remembrances (Blue) Cookbook 1997.
This recipe comes from the Meade County Messenger’s Happy Holiday Cookbook that was published in December of 1975.
Recipe Ingredients: 2-1/2 c. macaroni
Recipe
3/4 cup chopped green onions
14 oz. spaghetti sauce
Ingredients: 2 lb. hamburger 2 tbsp. salad oil
1 tsp. Italian seasoning, 12 oz. Italian sausage links, crushed ½-inch thick 2 cloves garlic, minced 4 oz. shredded mozzarella cheese 1/4 tsp. pepper.
1 1/2 cup of cottage cheese 1/2 cup grated parmesan cheese
2 cans tomato paste 2 1/2 cups of water
1 package spaghetti sauce mix (powdered kind)
1 8 oz. package of lasagna noodles
1 6 oz. package of mozzarella cheese
15 oz. tomato sauce Directions: Wagon wheel or corkscrew macaroni may be used. Prepare pasta according to package directions; drain and set aside. In a large skillet, cook sausage until no pink remains; remove from skillet. Drain off fat, reserving 1 tablespoon. Cook green onion and garlic in reserved drippings until tender. In a 2-quart casserole, combine cooked pasta, sausage, onion mixture, tomato sauce, spaghetti sauce, half of the mozzarella cheese, Italian seasoning, and pepper. Toss gently to combine. Bake covered in a 375° oven for 25 minutes. Uncover, sprinkle with remaining mozzarella. Bake for 5 to 10 minutes more or until heated through. Yield: 6 servings.
Directions: Wagon wheel or corkscrew macaroni may be used. Prepare pasta according to package directions; drain and set aside. In a large skillet, cook sausage until no pink remains; remove from skillet. Drain off fat, reserving 1 tablespoon. Cook green onion and garlic in reserved drippings until tender. In a 2-quart casserole, combine cooked pasta, sausage, onion mixture, tomato sauce, spaghetti sauce, half of the mozzarella cheese, Italian seasoning, and pepper. Toss gently to combine. Bake covered in a 375° oven for 25 minutes. Uncover, sprinkle with remaining mozzarella. Bake for 5 to 10 minutes more or until heated through. Yield: 6 servings.
Rumaki submitted by __________________________________ JENNIFER KING, BR ANDENBURG, KY
This recipe comes from the Meade County Messenger’s Happy Holiday Cookbook that was published in December of 1975.
Recipe Ingredients: soy sauce
1 6oz can of water chestnuts
chicken livers bacon strips cut into thirds 19
Directions: Cut drained water chestnuts in three slices. Cut chicken livers into pieces about 1 inch square. Dip livers into soy sauce. Place slice of water chestnut and piece of liver on one-third slice of bacon. Roll and secure with wooden pick. Broil slowly until the bacon is crisp. Serve hot.
Grandma’s Recipes
meadecountyky.com
Desserts Pineapple Upside Down Cake submitted by __________________________________ MRS. MARTHA OGDEN, EKRON, KY
This recipe comes from the Meade County Extension Homemakers Red Cookbook 1949.
Recipe Ingredients: 1/2 cup of shortening
3/4 cup pineapple syrup
1 cup of sugar
1 cup brown sugar
2 eggs, beaten
4 tbsp. butter
2 cups of flour
4 pineapple slices from No. 2 can
2 tsp. baking powder marashino cherries 1/4 tsp salt
Directions: Cream together ½ cup shortening and 1 cup sugar until light and fluffy. Add two well beaten eggs to creamed mixture. Sift together 2 cups sifted flour, 2 teaspoons baking powder and ¼ teaspoon salt. Add this alternately with ¾ cup syrup from can of pineapple to creamed mixture. Then in a 9-inch skillet, simmer 1 cup brown sugar and 4 tablespoons butter until mixed and hot. Arrange four slices pineapple from No. 2 can on top of butter and sugar mixture. Please a maraschino cherry in the center on pineapple. Pour batter over sugar mixture and bake in moderate oven.
Seven Layer Bars
submitted by __________________________________ MARTHA STREBLE, BR ANDENBURG, KY
This recipe comes from the Meade County Messenger’s Happy Holiday’s Cookbook that was published in December of 1975.
Recipe Ingredients: 1 stick (1/2 cup) of margerine
1 cup chocolate chips 1 cup butterscotch chips
1 cup graham cracker crumbs 1 cup coconut
meadecountyky.com
1 cup chopped nuts 1 can sweetened condensed milk
Directions: Important — do not stir ingredients! Instead, layer in order: graham craker crumbs, coconut, chocolate chips, butterscotch chips and chopped nuts. On top, pour 1 can of sweetened condensed milk. Bake at 350 degrees for 25-30 minutes, until top is light brown. Cool then cut into squares. This is an expensive dessert, but it is delicious and easy enough for a child to make.
Grandma’s Recipes
20
Strawberry Pie
submitted by __________________________________ SETH DUKES, MESSENGER STAFF
I love all kinds of pie, but there is one pie that stands above the rest: strawberry pie. It’s something that my grandmother has made for me for as long as I can remember. When I was younger, I loved to just eat the gelatinous filling. These days, I eat every part of the pie that’s put in front of me. Most folks get a layer cake with a decorative icing pattern for their birthday, but not me! I always request strawberry pie. Far and away, it’s my favorite sweet treat, and it’s the perfect way to celebrate making another lap around the sun. There used to be a lot more options for produce in my hometown in Muhlenberg County. I remember spending a good two hours riding around to find the most perfect strawberries to put into the pie. Sometimes they’d cost a little more, but it was a small price to pay for that extra sweetness and freshness. It was always my responsibility to taste them prior to baking to make sure they were up to snuff. If we had any extras, I’d put them in a bowl with some sugar and prime my tastebuds for the upcoming treat. For me, strawberry pie is that nostalgic dish that makes me feel like I’m back home, no matter where I’m eating it. It’s essentially impossible for me to be in a bad mood when I have one in front of me. When I was going to college, I did my best to come home on most weekends. Every time I did, there’d be two strawberry pies waiting on me – one to eat while I was there and one to take back to school with me. I was surprised at how many of my friends had never heard of, much less tasted, the magic that is strawberry pie. I had eaten it so much, I just assumed that every kid in the world had been so lucky. Needless to say, they had to have the recipe so they could enjoy it again. Given my experience, I’d like to consider myself an expert of the strawberry pie. It has to be just the right consistency, which can take some trial and error. You also have to be sure to adjust the ratio of strawberries to filling to your liking. The more strawberries you put in, the more texture the pie will have. I personally prefer a thinner crust, but if your crust is thicker, you’ll be able to get away with using more filling, which I think is the best part of the whole pie. Most of the time, I love a warm piece of pie with a scoop of ice cream on top, but this pie is different. It’s much better right out of the refrigerator. It also perfectly pairs with Cool Whip. But, to be fair, what doesn’t? Now you and yours will be able to recreate a Dukes delicacy, and trust me, you’ll be glad that you did. 21
Recipe Ingredients: 2 cups of sugar 6 tbsp. of corn starch 6 tbsp. of strawberry jello 2 cups of water
as many fresh strawberries as you want Cool Whip
Directions: Start with 2 cups of sugar, 6 tablespoons of corn starch, 6 tablespoons of strawberry jello. Add 2 cups of water slowly. Cook this mixture until thick. Add red food coloring and let this set and cool. As it’s cooling, cut up strawberries and rinse/drain. Add strawberries to filling and pour into a deep dish pie shell. Refrigerate for about an hour. Add a dollop of Cool Whip and enjoy
Grandma’s Recipes
109.5 N Elm St. Corydon, IN 47112 812-225-5334
meadecountyky.com
Mini Pecan Pies
submitted by __________________________________ BECKY WELLS, BR ANDENBURG, KY
This recipe comes from the Meade County Messenger’s Happy Holiday’s Cookbook published in December of 1975.
Recipe
Pastry Ingredients: 1 3oz package of cream cheese 1 stick margarine 1 cup sifted self-rising flour Pastry Ingredients: 1 egg dash of salt 2 eggs 1 tbsp. margarine 1 tsp. vanilla 3/4 cup chopped pecans
meadecountyky.com
Directions: Allow cream cheese and maragine to soften at room temperature. Cream, add flour and chill for one hour. Shape pastry into 24 one-inch pieces and press to the bottom and sides of miniture muffin tins. Combine ingredients of filling and fill each pastry lined cup 3/4 full. Bake at 325 degrees for 25 minutes. Remove carefully from pans. May be served with whip cream topping.
Hummingbird Cake
submitted by __________________________________ MONA MILLER, FRIENDSHIP CLUB
This recipe comes from the Meade County Extension Homemakers Homemakers Celebrating 50 Years Recipes and Remembrances (Blue) Cookbook 1997.
Recipe Ingredients: 3 cups all-purpose flour 1 1/2 tsp. vanilla 2 cups sugar 1 cup chopped pecans 1 tsp. salt 1/4 cup black walnuts, chopped 1 tsp. ground cinnamon 1 small crushed pineapple in juice, undrained 1 tsp. baking soda 1 cup mashed bananas 3 eggs, well beaten 1 1/4 cup vegetable oil
Grandma’s Recipes
Directions: Combine flour, sugar, salt, cinnamon and soda in large mixing bowl. Add eggs and oil; stir until moistened (do not use mixer). Stir in vanilla, pecans, black walnuts, pineapple and bananas. Spoon butter into 3 greased and floured 9-inch cake pans. Bake at 350° for 30 minutes. Delicious with cream cheese frosting. Yield: 16 servings.
22
Cookbooks History of Extension Homemakers Cookbooks
In 1969, the third book was created with a golden rod cover but is often referred to as the yellow cookbook. It is the last of the smaller version cookbooks. It contained 142 pages of recipes and sold for $3. by __________________________________ Over the years many other cookbooks were published. Best Recipes, (green cover), was published in JENNIFER BRIDGE, 1985 and Favorite Recipes (brown cover) published EXTENSION AGENT FOR FAMILY AND in 1991. Both books contain many wonderful recipes. CONSUMER SCIENCES EDUCATION, In 1998, Recipes and Remembrances was published MEADE COUNTY to commemorate the 50th Anniversary of the Meade It has been said Extension Homemakers are some County Extension Homemakers. The book went of the best cooks in the county. Their cookbooks away from traditional books as it was published in a certainly reflect their ability to take a few ingredients three-ring binder with a blue cover. The book also and create the most amazing dishes. contained a nutritional analysis with each recipe to When I came to Meade County as an extension assist consumers with food choices. It was a timely agent, my office was located in the Courthouse. The endeavor to create, and many people who bought the office was not large and was reduced even further book commented knowing the nutritional informawith several boxes of cookbooks. I soon learned the tion took the joy away from preparing the recipe. Extension Homemakers compiled, published and Needless to say, the next cookbook published in 2005 sold their favorite recipes to raise funds to support titled Keepsake Favorite Recipes did not contain a their many wonderful projects. I also quickly learned nutritional analysis. books were often referred to by color based on the As of this writing, the last cookbook published color of their cover. by the organization was in 2011. It has a red and Their first cookbook was titled Tested Tasties and black cover, and I call it the cherry book. There are featured a red cover. It was published in 1949 to com- still copies available. Sales of the books have slowed memorate their one-year anniversary as an organiza- as use of the computer to store recipes and look tion in Meade County. To offset cost of the book, up recipes has increased. The book does include a local merchants purchased ads which were dispersed compact disc with all the recipes but use of cd’s has throughout the book which contained 162 pages and also diminished. If you are interested in a copy of the sold for $1. The red cookbook quickly sold out and book, contact the extension office. The book has 311 was republished with a white cover so it could be pages of recipes and sells for $15. They make exceleasily distinguished from the original book. lent gifts! All proceeds are used to support commuTen years later “New Tested Tasties” was created nity projects of the organization. and featured a mint green cover. It also featured ads For more information on the Meade County from merchants in the county. The book is loaded Extension Homemakers organization membership, with sweets recipes and following the trend of the or to purchase a cookbook, contact the extension off ice times an assortment of Jello salads were included in at 270-422-4958 or you can stop by! We are located at the book. 1041 Old Ekron Rd., Brandenburg.
23
Grandma’s Recipes
meadecountyky.com
meadecountyky.com
Grandma’s Recipes
24
&