BUTTERSCOTCH BARS

1/2 c (1 stick) butter or margarine
2 cups brown sugar, packed
2 cups sifted all-purpose flour, 
1/4 tsp salt
2 eggs unbeaten
2 tsp baking powder
1 tsp vanilla
1 cup (3 1/2 oz can) flaked or shredded coconut

In a 3-qt saucepan melt butter over low heat, stirring occasionally. Cool. In the meantime, sift together flour, salt and baking powder; set aside. To cooled mixture, add eggs one at a time, beating well after each addition. Stir in vanilla, sifted dry ingredients and coconut; mix thoroughly. Spread in shallow, greased 15x10" pan. Bake at 350* for 25 to 30 minutes. Cool in pan and cut into bars while slightly warm. 

Makes 60 bars, 2 1/2 x 1"

FLUFFY WAFFLES

 3 tsp baking powder
1/2 tsp salt
2 cups flour (or a blend)
2 egg yolks, beaten
2 cups milk
1 cup shortening, melted
2 egg whites, beaten

Blend dry ingredients. Combine egg yolks, milk and melted fat and stir into dry ingredients. Fold in egg whites. Fill waffle iron and bake until steam no longer appears. 

Variations: Finely cut up bacon on batter before baking or finely chopped up ham in batter before adding egg whites 

(Uncle John's Original Bread Book)

CORN FRITTERS (2)

 1 can corn
1 1/2 cps flour
2 tsp baking powder
2 tsp salt
1/2 tsp paprika
2 eggs

Drain corn and add flour, baking powder, salt, paprika and beaten egg yolks. Fold in the stiffly beaten egg whites and fry in hot lard. Serve with Towle's Log Cabin Syrup. 

This is a Towle's Log Cabin Syrup recipe with the "-Remember the Can" sign. 

CORN FRITTERS

2 cups corn kernels, cut off the cob
1 tsp salt
1/2 tsp. sugar
2 Tbsp flour
1/8 tsp pepper 
2 eggs, lightly beaten
Shortening 1 for frying (preferably butter)

Put all ingredients, except shortening, in blender and whirl until well mixed. Heat the shortening in a heavy skillet and drop the corn mixture into the hot fat by tablespoons. Fry on each side until golden brown. 

Serve with syrup or molasses if desired. 

(Good Earth Country Cooking - by Betty Groff and Jose Wilson)

 

TWO-WAY EGGPLANT

Basic Recipe:

Heat 2 Tbsp oil in large kettle or Dutch oven; sauté 2 cups chopped onion and 1 cup celery until soft. 

Pare 2 medium sized egg plants (1 lb. each); cut into 1/2" cubes. Add to pan with 3 (8 oz) cans tomato sauce. Bring to boiling; lower heat and simmer, covered, 15 minutes, stirring several times. Makes 8 cups. 

To serve as a MAIN DISH VEGETABLE, continue simmering basic recipe, covered, 30 minutes until the eggplant is very tender. Stir in 1/2 tsp salt. 

To serve as a COLD VEGETABLE SALAD continue simmering basic recipe, covered 30 minutes. Stir in 1/2 tsp salt. Refrigerate in a covered container. Serve at room temperature on a bed of crisp, lettuce. 

(Family Circle)

SWEET POTATO PUFF

 6 Servings - 2/3 c each

2 c mashed sweet potatoes

3/4 c hot milk

3 tbsp Butter or margarine

1/4 tsp salt

1/4 tsp allspice

1 tbsp grated orange rind

2 eggs

To the sweet potatoes add the milk, fat, salt and allspice and orange rind. Mix well. Separate eggs. Beat the egg yolks and add to sweet potato mixture. Beat egg whites until stiff and fold the potato mixture into the whites. Place in a baking dish and bake at 250* for 45 minutes. 

(Garden Way)

SOUTHERN YAM PUDDING (BLENDER)

 3 c diced, peeled raw sweet potatoes or yams
1 1/2 c milk
1 c sugar
1 egg
1 1/2 Tbsp butter or margarine 
1 tsp salt
1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp allspice

Chop all ingredients 220 seconds. Pour into greased 1 1/2 quart casserole. Bake at 250* 1 hour to 1 hour and 10 minutes, stirring once or twice during baking. Makes 6 servings. 

This is an old recipe that was in a box of recipes I got at an auction about 20 years ago. This is a typed recipe, which most of them were. I do not know where or who it came from. 

SWEET POTATO PUDDING

 1 1/2 c mashed sweet potatoes
2 c scalded milk
Sprinkle of mace and cinnamon
1 egg
1 tsp honey

Grease a baking dish, combine all ingredients and pour into dish. Bake until brown and set in a 350* oven for about a half hour. 

This is an old recipe that was in a box of recipes I got at an auction about 20 years ago. This is a typed recipe, which most of them were. I do not know where or who it came from. 

BREAD - Tip

To tighten the dough so it won't be difficult to knead without getting your fingers sticky and using lots of flour: after mixing turn dough onto lightly floured canvas or board: cover with the mixing bowl. Let stand 10 minutes. You'll be amazed at the results. The dough will be easy to handle and you'll have better bread and rolls.  

MEXICAN MEAT PIE

 6 slices bacon
1 # ground beef
1 cp whole kernel corn
1/4 c finely chopped green pepper
1/4 c fine chopped onion
1/4 c corn meal
1/2 tsp oregano
1 1/2 tsp chili powder (or more)
1 tsp salt
1/8 tsp pepper
8 oz can tomato sauce
1 egg
1/4 c milk
1/2 tsp dry mustard
1/2 tsp Worcestershire sauce
1 1/2 c grated cheese

Oven 425*

Fry bacon, break into pieces. Brown beef, drain, stir in corn, green pepper, onion, corn meal, oregano, chili powder, 1/2 tsp salt, pepper and tomato sauce. Prepare crust (below). Place meat mixture in pie shell. Bake at 425* for 25 mins. Combine egg, milk, 1/2 tsp salt, mustard, Worcestershire sauce and cheese. Spread on top then top with bacon pieces. Bake 5 mins or until cheese melts. Let stand 10 mins before serving.  

Pie Crust

1 c flour
1/3 c firm bacon drippings
2 Tbsp corn meal
3 to 4 Tbsp water

Mix same as regular pie shell roll out 1/2 inch make rim. 

Enjoy eating. 

Not sure where this recipe came from.

PORK CHOPS AND SPUDS

Use grater with the big holes to grate potatoes for scalloping; it's much faster than slicing. Put over scalloped potatoes in a 9x9" pan. Put a can of condensed cream of chicken/mushroom soup slightly diluted with 1/3 can of milk over the potatoes. Lay Pork chops on top of potatoes and put casserole in 350* oven, uncovered. Turn chops over in 1/2 hour and salt and pepper them. Bake one hour, all told. 

This was a recipe of my mothers. She was a cook who put a "dash of this" and "a dash of that" in her cooking. She could make soup look like a chief's soup - without a recipe.