Sidney West Sullivan

Applesauce Cake

3/4 cup raisins
1/2 cup boiling water
1/2 cup butter or margarine
1 & 1/2 cups brown sugar, packed
1 tsp salt
1/2 tsp each cinnamon, cloves, allspice
2 eggs, unbeaten
1 & 1/2 cups thick applesauce
2 & 1/2 cups flour
3/4 cup chopped walnuts
2 tsp baking soda

Combine raisins and boiling water; set aside. Mix together shortening, sugar, spices and eggs. Beat until creamy. Blend in applesauce, then flour and walnuts. Stir soda into undrained raisins; add to batter and mix well. Pour into 13 x 9 x 2 inch pan. Bake at 350 degrees for 40 to 45 minutes or until done.

 
 

Banana Bread

3 or 4 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
Pinch of salt
1 & 1/2 cups flour

Mix butter into the smashed bananas in large mixing bowl. Mix in sugar, egg, and vanilla. Sprinkle baking soda and salt over the mixture and stir in. Add flour last and mix. Pour mixture into buttered loaf pan. Bake 1 hour in 350 degree oven. Remove from pan and slice to serve.

 
 

Beet Greens with Bacon

1 lb bacon, diced
2 lb beet tops, washed, dried and sliced (no stems)
2 medium onions, diced
2 tbsp cider vinegar
1/2 tsp pepper

Fry bacon in deep pan. Remove, leaving grease. Add onion and brown. Add greens and lower heat to medium. Stir and when greens start to wilt, add bacon back in and cover. Cook 1 hour, stirring occasionally, adding water if greens start to dry out. Season with vinegar and pepper and serve.

 
 

Cauliflower

20 oz fresh cauliflower florets or frozen and thawed
1 can (10 3/4 ounces) cream of mushroom Soup
1/2 cup milk
2 cloves garlic, pressed
4 oz grated Swiss cheese

Grease with butter 2-quart casserole. Stir soup, milk, garlic, cauliflower and half the cheese in the casserole. Sprinkle with remaining cheese. Bake in 350 degree oven for 1 hour until brown and bubbling.

 
 

Cherry Cobbler

1 & 1/4 cups sugar
3 tbsp cornstarch
4 cups fresh red tart cherries or 2 14.5 oz cans tart cherries
1/4 tsp almond extract
1 cup flour
1 tbsp sugar
1 & 1/2 tsp baking powder
1/2 tsp salt
3 tbsp shortening
1/2 cup milk

Blend 1 & 1/4 cups sugar and cornstarch in small pan. Stir in cherries and almond extract. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil, stirring, one minute. Pour into 2 quart casserole. Mix flour, 1 tbsp sugar, baking powder and salt. Add shortening and milk. Work until dough forms a ball. Drop by spoonfuls onto hot fruit. Bake 25 to 30 minutes in 400 degree oven or until top is golden brown. Serve warm.

 
 

Cherry Pie

Make double crust for 9 inch pie with 2 cups flour, 1 tsp salt, 2/3 cup shortening, 6-8 tbsps cold water and filling as follows:

1/2 cup sugar
3 tbsp cornstarch
2 14.5 oz cans tart cherries
1/4 tsp almond extract
1 tbsp butter

Drain cherries, reserving juice from one can. In saucepan cook juice with sugar and corn starch until thickened. Remove from heat, stir in cherries and almond extract. Pour in pastry lined pie plate. Cover with top crust or lattice. Dot with butter and bake 30-40 minutes in 400 degree oven. Cool completely before serving.

 
 

Chicken and Dumplings

3 lb chicken
small onion, chopped
black peppercorns
parsley
3 carrots, sliced
2 & 1/4 cups Bisquick biscuit mix
3/4 cup milk
2 oz Parmisan cheese, grated
1/2 tsp garlic powder

Put chicken and onion in Dutch oven, cover with water. Add peppercorns and parsley. Simmer 2 - 4 hours until chicken is cooked and broth is reduced. Remove chicken. Let cool. Shred and discard bones and skin. Add back to broth with carrots. Simmer 15 minutes. Combine Bisquick, milk, cheese and garlic powder. Mix well with fork. Drop forkfuls of dough into simmering broth. Cook uncovered 10 minutes. Cover and cook 10 - 15 minutes. Serves 8.

 
 

Chili

2½ lb ground beef (fat doesn't hurt if you like greasy chili)
2 goodsized yellow onions, sliced
4 medium banana peppers, diced fine
2 tbsp chili powder (or less or more)
1 16 oz can whole tomatoes
1 8 oz can Campbell's tomato soup
1 8 oz can stewed tomatoes
1 8 oz can kidney beans, red or dark (or more if you like more beans)
16 oz fresh mushrooms, sliced, or 1 12 oz can stems and pieces
Salt, pepper, parsley flakes

Brown meat, onions, peppers and chili powder in big pot. When pink, add canned tomatoes, soup and 3/4 soup can water. Break up whole tomatoes. Cover and simmer at least an hour, stirring occasionally. Drain kidney beans and partially drain mushrooms if canned. Add beans and mushrooms to pot. Cover and simmer 30 minutes more. Add salt, pepper to taste and parsley. Serve with grated cheese and Saltines.

 
 

Clove Cake

1 cup butter, softened
2 & 1/4 cups sugar
5 eggs, beaten
3 cups flour
1 tbsp cinnamon
1 tbsp ground cloves
Dash of salt
1 cup milk
1 tbsp lemon juice
1 tsp baking soda

Cream butter and sugar. Beat in eggs. In separate bowl sift flour, spices and salt. In third bowl combine milk and lemon juice and let stand until thickened. Add 1/2 milk mixture and 1/3 flour mixture to butter, sugar and egg mixture. Combine well. Add baking soda to remaining milk mixture and add with 1/3 flour mixture to butter, sugar and egg mixture. Combine well. Stir in remaining flour mixture. Beat well. Pour batter into 10 inch tube or Bundt pan. Bake 1 hour in 350 degree oven. If desired, sprinkle with confectioners sugar before serving.

 
 

Cream Cheese Salsa

1 lb ground pork sausage
16 oz. cream cheese
10 oz ca of Rotel Diced Tomatoes and Green Chilis

In a skillet brown sausage. Drain and place on paper towel to absorb grease. Replace sausage in skillet. Cut cream cheese into small cubes and add to skillet with sausage. Add Rotel. Gently heat and stir until cheese has melted. Remove from heat and put into small crock pot. Serve hot with chips.

 
 

Cream Cheese Pie

Graham cracker crust for 9 inch pie

12 oz cream cheese, softened
2 eggs
1/2 cup sugar
1/2 tsp vanilla, almond or anise flavoring

Beat until smooth. Bake 30 minutes at 350 degrees. Spread with 1 cup sour cream. Chill.

 
 

Egg Cream

Mix 1/4 cup milk and 2 tbsps chocolate syrup in tall glass. Gradually add cold club soda, stirring briskly until frothy.

 
 

Egg Salad

3 oz cream cheese, softened
1/4-1/2 cup mayonnaise
3/4 tsp dill weed
1/2 tsp dry mustard
1/2 tsp salt
6 hardboiled eggs, chopped
1 cup ripe olives, chopped
1/2 cup celery, chopped
3 tbsp onion, chopped
1 tsp pimento, chopped (optional)

Blend cream cheese, mayo and seasonings. Mix with remaining ingredients.

 
 

Essie's Cobbler

1/4 cup soft shortening
1 cup sugar
1 cup flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 can fruit (or substitute fresh fruit with juice)

Combine all ingredients except fruit and 1/2 cup sugar. Beat until smooth. Pour into greased pan or casserole dish. Put fruit and juice on top of batter. Sprinkle 1/4-1/2 cup sugar (spiked with cinnamon, ground cloves, nutmeg, allspice or whatever works with the fruit) on top. Bake at 375 degrees for 45-50 minutes.

 
 

Fried Zucchini

1 lb zucchini, sliced and unpeeled
1/4 cup butter
1/4 tsp garlic salt
1/4 tsp Lemon Pepper
1/8 tsp pepper
2 tbsp water
1 tsp fresh lime juice
2 tbsp grated Parmesan cheese

Melt butter in skillet and add zucchini, seasonings, water and lime juice. Cover tightly and simmer over low heat 10 minutes. Springle with cheese and simmer 5 more minutes.

 
 

Fritters

2 cups corn
2 beaten eggs
3/4 cup flour
3/4 tsp salt
1 tsp baking poder

Drop by tablespoon into hot shortening. Deep fry until brown.

 
 

Geraldine Ritchey's Zucchini Bread

2 cups grated zucchini
1 cup salad oil
3 eggs
2 cups sugar
3 cups flour
2 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp salt
chopped nuts (optional)

Beat together eggs, oil, sugar and vanilla. Sift dry ingredients and add to liquid. Add zucchini and nuts. Bake in 2 loaf pans at 325 degrees for 1 hour. Freezes well.

 
 

Hard Tack

4 cups flour
2 tsp salt
2 tsp soft shortening
1 cup water

Mix flour and shortening with hands. Add water and knead into dough. Between sheets of wax paper and using mallet pound dough to 1/2 inch thick. Fold dough into 5 or 6 layers and pound again. Repeat 5 times. Roll out dough until 1/4 inch thick. Cut into 3 inch squares and place on ungreased cookie sheet. With protected pencil or pen end poke 4 x 4 row of holes into each square. Bake 35 minutes at 325 degrees. Turn off oven and leave hard tack in oven while oven cools. Makes 10-12 squares. Good in stew.

 
 

Herb Roasted Potatoes

12 medium-sized new potatoes, cut in half
1/4 cup butter, melted
Lots of fresh chopped cilantro
Salt and pepper

Brush cookie sheet with butter and spread with chopped cilantro. Place potatoes, cut size down, on cilantro. Pour remaining butter over potatoes. Salt and pepper generously. Roast uncovered 30 minutes at 400 degrees.

 
 

Lemon Bread

1 & 1/2 sticks (12 tbsp) butter
2 & 2/3 cups white sugar
2 eggs, beaten
1 cup milk
3 cups white flour
2 tsp baking powder
1 tsp salt
1 cup chopped walnuts
Grated rind of 2 lemons
Juice of 2 lemons

Cream butter. Add 2 cups sugar. Add eggs. Add milk alternately with combined dry ingredients. Mix well. Add lemon rind and nuts. Put in 2 loaf pans. Bake 1 hour at 350 degrees. Cool 5 minutes in pans. Mix remaining sugar with lemon juice and pour over tops of loaves, using toothpick to help syrup penetrate. Cool in pans. Serve plain or with cream cheese. Keeps well.

 

Lemon Garlic Mashed Potatoes

Credits: The Jill St. John Cookbook, Random House, New York, 1987

2 lbs red or white potatoes
1 tbsp fresh lemon juice
3 or 4 garlic cloves, minced
1/3 cup butter
1 & 1/2 tsp grated lemon rind
Salt and pepper to taste.
Thin lemon slices for garnish (optional)

Cut potatoes into chunks. Bring pot of salted water to boil. Add lemon juice and potatoes. While potatoes boil, sauté garlic in butter until soft. Do not brown. Drain potatoes and return to pot. Jiggle pot over low heat until excess moisture is gone. Mash potatoes lightly. Add half the garlic butter and half the lemon rind. Mix through. Add remaining half. Mix but do not over mix. Add salt and pepper to taste and serve. Garnish with lemon slices and sugar peas or fresh brocolli.

 
 

Peach Cobbler

1/2 cup butter
1 cup flour
1 1/2 cups sugar
1 tbsp baking powder
1/4 tsp salt
1 cup milk
4 cups (about 4 large) fresh peaches, sliced
1 tbsp lemon juice
1/4 tsp cinnamon
1/8 tsp nutmeg

Melt butter in large baking dish or dutch oven. Combine flour, 3/4 cup sugar, baking powder and salt in medium bowl. Add milk and stir until dry ingredients are moist. Pour batter over melted butter. Heat remaining 3/4 cup sugar, peaches, lemon juice, cinnamon and nutmeg over medium-high heat, stirring constantly. Cook until sugar has melted and all ingredients are fully mixed. Pour peach mixture over batter. Sprinkle with cinnamon or nutmeg or both. Bake 40-45 minutes or until golden brown at 375 degrees.

 
 

Pickled Eggs

12 hardboiled eggs, shelled
1 cup cider vinegar
1 & 1/2 cups pickled beet juice
1 cup finely chopped, pickled beets
1/2 small onion, chopped
2 tbsp brown sugar
1 tsp salt
6 whole peppercorns
3 whole cloves
1/4 tsp whole dill seed
1/4 tsp whole celery seed
1 bay leaf

Mix together all ingredients except eggs in saucepan. Cook over medium heat to boil. Lower heat and simmer, uncovered, 4 minutes. Remove from heat and cool to luke warm. Pour over eggs in container with tight cover. All eggs should be in liquid. Will keep at least 3 weeks in refrigerator. Good chopped in salads or sliced on sandwiches.

 
 

Porkapalooza

1 & 1/4 cups sugar
3 - 5 lb pork shoulder
1/3 cup Worcestershire
3/4 cup brown sugar
1/2 tsp thyme
1/2 tsp pepper
1 tsp salt
1/2 cup water or apple juice

Preheat oven to 400 degrees. Place pork in roasting pan. Pour Worcestershire over pork. Combine sugar, thyme and pepper and pat over pork for crust. Pour liquid into bottom of pan. Place in oven and reduce temp to 250 degrees. Cook 4 hours uncovered or until thermometer registers 160 degrees. Add salt to juices and serve with meat.

 
 

Russian Potato Salad

1/4 cup mayonnaise
1 tsp Worcestershire sauce
2 tsp ketchup
1 tbsp lemon juice
1/2 tsp horseradish (optional)
1 lb small white potatoes, peeled, cooked and sliced
6 green onions, sliced
1 tbsp fresh dill, chopped
2 tbsp gherkins, diced
6 radishes, sliced
Salt and pepper

Mix together mayonnaise, Worcestershire sauce, ketchup, lemon juice and horseradish in a medium bowl. Add potatoes, onions, chopped dill, pickles, and radishes, tossing to coat with dressing. Add salt and pepper to taste. Serves 4

 
 

Spam Casserole

1 can Spam, cubed
1 can hominy, drained
2 eggs, beaten
1 & 1/2 cups milk
3 tbsp butter, melted
1/2 cup cornmeal
2 tsp salt
Freshly ground black pepper to taste

Mix all but butter in greased casserole dish. Pour butter on top. Bake 45 minutes at 325 degrees.

 
 

Toad in the Hole

1 & 1/2 cup flour
1 tsp salt
Freshly ground black pepper
3 eggs, beaten
1 & 1/2 cups milk
2 tbsp melted butter
1 tbsp vegetable oil
1 lb linked sausage (in casings)

In large bowl, whisk together flour, salt and pinch of pepper. Make a well in the center of the flour mixture. Pour the eggs, milk, and melted butter into the well and whisk into the flour until smooth. Cover and let stand 30 minutes. Coat bottom and sides of 8x12 casserole dish with vegetable oil. Place a rack in the bottom third of the oven. Put the empty dish on the rack. Preheat the oven with the dish in it to 425°F. Meanwhile, heat a tablespoon of vegetable oil in a skillet on medium high. Add sausages and brown them on at least a couple sides. Pull the oven rack out a bit, put the browned sausages in the casserole dish, and pour the batter over the sausages. Cook for 20-30 minutes or until the batter is risen and golden.

 
 

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