jello is older than you think

RED CANDY APPLES

Well as promised I am publishing the "Candy Apple" recipe. This is the red hard candy apple. Not the Carmel which is what you see more often now a days. In the Grocery store around this time of the year you will see a Kraft display of their bagged caramels by the apple in the produce department. The recipe for caramel apples is on the Kraft bag. We have all made those apples, and while they are good...they are not the "State Fair" kind of candy apple. That is what makes this recipe so neat. Not everyone does these anymore..and they are really easy and only have 5 ingredients plus the apples.
I was interested in the origins of the Candied Apple and read that a veteran Newark Candy maker, William W. Kolb produced the first one in 1908, working with his cinnamon candy around Christmas time. Needless to say they were a big hit.

My recipe calls for cinnamon extract and red food coloring, but you can use the cinnamon candies for flavor and color. The real important ingredient is the corn syrup (I like Karo). These are easy, and the apples I suggest are of course Red Delicious, but you can use any you like. Even Granny Smith looks kind of neat with the red.

Have fun let the kid help and have a batch for Halloween on a platter and see how many are left after the Witches away.

Keeping with the Halloween and candy theme, I will be posting my Grandmothers Peanut Brittle on the next post, with a little history about this candy, and some family history also. Mean while test out these apples and let me know.


3 cups sugar
1/2 cup light corn syrup
1/2 cup of water
1 teaspoon cinnamon extract(cinnamon candies to taste and color)
1 teaspoon of red food coloring
8 apples


Cook sugar, corn syrup, and water until it reaches 285 degrees on a candy thermometer. Remove from fire add cinnamon, food coloring and stir until color is blended. Insert wooden sticks into top of the apples and dip into mixture. Drain apples on buttered pan, wax paper or foil.

Halloween and Homemade Candy

With Halloween approaching I remember back to some of my favorite times of "trick or treating",  and they all revolved around getting the best candy.  Of course back then when things were safe, and everyone was trusted, we preferred homemade candy to the store bought.

We could get Snicker Bars and Baby Ruths all through out the year...but homemade candy and treats were reserved for holidays with Halloween being the King of Get Candy days.  It was the only day that you could eat all the candy you wanted, without being told, "That's enough, you are going to make yourself sick"....which we did sometimes.  But after all how many times does an eight year old have a bag full of so much chocolate at their disposal. 

Not only did we remember the houses that had given homemade candy and treats the year before...we actually got together and compared notes with the other kids as to which houses were on their list.  Between us, we made the rounds.  Sometimes we were disappointed when time had been a factor, and one of our favorite treaters had dropped tootsie rolls instead of last years candied apples in the bag.  Yes Candy apples were big, as well as popcorn balls.  

Speaking of pop corn balls, this was my Mothers treat some years.  They were colored with orange food coloring and had stick candy inserted in them so you ate them like a candied apple.

She sometimes would include peanuts in the mix, and many years later "Fiddle Faddle" used the same ingredients in their concoction.  For those of you who have not had "Fiddle Faddle" it is a popcorn ball left loose in a box.  All the ingredients including the syrup, popcorn, nuts, vanilla, but not shaped in a ball.  Use to be in a red box.  I am not sure they still make it...if anyone knows let me know.

Since times have changed and we no longer let our children eat homemade goodies from our neighbors...who we don't know, we all check to make sure the Hershey bars, bubble gum, and such has not been tampered with before we allow the chomping down.

Still this month I will start posting candy and homemade treat recipes in celebration of days gone by.  You can make them up for your family and friends.  Some of you may want to keep the recipes and use them during the upcoming Holidays and maybe give some at Christmas. 

These are old recipes from my Mothers collection, and some from my Grandmothers.  I will start with  the Pop Corn Balls.  They are fun for the little ones to help make and can make a great Halloween decoration.

HELON'S HALLOWEEN POP CORN BALLS

1 CUP SUGAR                                               

1/3 CUP WHITE CORN SYRUP

1/3 CUP OF WATER

1/4 CUP BUTTER

1/2 TEASPOON SALT

1 TEASPOON VINEGAR

1 TEASPOON VANILLA

3 QUARTS POPPED CORN

ORANGE FOOD COLORING(OPTIONAL)

1 1/2 CUPS OF SALTED PEANUTS (OPTIONAL)

 

Combine sugar , syrup, water, butter, vinegar, food coloring, and salt.  Cooke, stirring until sugar is dissolved.  Continue cooking without stirring until syrup reaches 270 degrees or forms a brittle ball when dropped in cold water.  Add vanilla.  Pour syrup over popped corn,(and nuts) stirring until all kernels are covered.  Grease hands with butter and shape into balls.  Makes 12.  Do not double recipe.  Best to make in small batches since you are working against the syrup hardening.

You can form this around a Tootsie Roll Pop leaving the stick out to form a stem for the ball.  It is also a nice surprise  after you eat the ball.

You can color these any color you choose.  We did orange and green for the Holiday colors...once year we tried black not very pretty, but tasted fine.

Hope you enjoy. Next Post is Red Candy Apples

Rice Is Nice

A couple of weeks ago, I had dinner with some new friends that had moved from Chicago. As we looked over the menu, I realized that not everyone is as taken with rice, as people from Louisiana are. In fact, my friends thought the stuff was awful, since where they come from; it is served as a hot cereal. Naturally, you can't expect them to think of rice with gravy, or beans and rice, as edible. All they can think, is breakfast cereal should not have gravy on it. In fact, they weren't' too thrilled with gravy either.

This brings me to the blog subject this week, you guessed RICE. I am going to give a little background for those not raised eating rice. Louisiana grows 370,000 acres a year in rice. They are the number 3 producers of rice in the United States, behind Arkansas, California (can you believe that) Florida, Mississippi, Texas and Missouri (again who would have thought).

Louisiana grows 3 grain sizes, long, medium, and short. Medium grain is the preference for Southern Louisiana cooks. Northern Louisiana cooks, like the long grain to go with their smothered steak and gravy. In fact 90% of the rice grown in Louisiana is long grain. Louisiana exports rice, so apparently long grain is the favorite in other states, and other parts of the world. Speaking of the World, the USA exports 13% of the world's rice. Also rice is the predominate food source for over 40% of the world. I include a link for those of you interested in reading more about rice. Some interesting facts, ya'll worth a look.

My friends from Chicago are not the only people not sure what to do with rice, other than put sugar and milk on it for breakfast. I had the same feedback on my trips to the North East. Let me assure you, Bostonians don't do rice.

Having said that….let's move on to this. I will be posting recipes using, or staring rice. I grew up with rice, never ate it for breakfast, but did have it sweet when made into my Grandmothers rice pudding.

I love my rice; I love it with beans, with gravy, in dirty rice, and Jambalaya. I don't cook many meals that I don't have rice. I want to share some great rice dishes with you. Mamie Eisenhower's Green Rice is the first recipe. I chose this one, as you can tell, it is from the 50's, because it makes a pretty casserole, and is great for company, easy to fix, and it taste real good.

Hope you like this: Check tomorrow for another rice recipe.

Mamie Eisenhower's Green Rice

1 cup raw rice

½ package of frozen spinach (chopped)

1 cup finely chopped onion

2 Tablespoons butter

¾ cup grated Parmesan cheese

Salt

Pepper

Cook rice in boiling, salted water. Cook spinach according to package directions and drain well. Sauté onions in butter. Reserve 3 tablespoons of cheese for the topping. Layer in oven proof casserole, rice, spinach, onions, cheese, and liberal amounts of salt and pepper. Repeat about three times or until all is used. Sprinkle the top of the casserole with the reserved cheese. Bake 20 to 30 minutes at 350 degrees. Serves 6-8

USA Rice Federation: About USA Rice: Production

USA Rice Federation: About USA Rice: Production

Coca-Cola Cake

Keeping with recipes from stand alone products such as the Jell-o mold below, I wanted to use another favorite product from my childhood, and even now. The only difference is that I drink Diet Coke, instead of the traditional Coke. This name is known around the world, and why someone felt the need to add it to a recipe, I will never know….but it is really good. Southern Cooks are always adding a "little of this" and a " little of that". Someone decide to add the Coke to the Cake recipe. This recipe came about in the 1970"s as best I can remember….at least it is in a 1976 .

There are several different versions on the Coca-Cola Cake, but I believe this to be the authentic. If any of you know different, let me know.

Try this recipe, maybe for Easter. It is a really good cake.

Coca-Cola Cake

1 sticks of butter or margarine

½ cup Wesson oil

3Tbsp cocoa

1 cup of coca-cola

¼ tsp of salt 1½ cups miniature marshmallows

Bring first 5 ingredients to a boil, and then add marshmallows. Set and let cool.

1 cups sugar

2 cups flour

2 well beaten eggs

½ cup buttermilk

Sift flour and sugar together, and set aside. When the above has cooled, mix with flour and sugar. Add eggs, buttermilk, and soda. Pour in greased and floured 9 x13 pan bake 45 minutes at 350 degrees or until done.

Icing

¾ stick butter

2 ¼ Tbsp. cocoa

4 to t Tbsp coca-cola

3 cups powdered sugar

Let first 3 ingredients come to a boil in saucepan and pour over powdered sugar. Beat well and frost cake immediately. Add one cup of pecans if desired to frosting.

JELL-O IS OLDER THAN WE THINK

How many of you remember your first Jell-O? Was strawberry your favorite, or was it orange?
In the South Jell-O was the dessert of choice for kids. Sometimes there was fruit in it. But mostly it was just the wriggle alone, that we loved. I wanted to give you something different in recipes, which led me to look through my Mothers notes in her cookbook, and I found a whole section, hand written mind you, of recipes for Jell-O salads, desserts, and even party Punches.
It made me want to know more about the history of the Wiggle, and I was surprised to find out that Jell-O was invented in 1845, Developed into a fruit flavor in 1897, by a carpenter, and the company was sold in 1899, for $450. Is that a hoot or what. The first flavors were strawberry, raspberry, orange and lemon. The carpenter, Mr. Pearle Waite, wife May named the the wriggle Jell-O. In 1902 the first Jell-O ads proclaimed Jell-O " Americas most favorite dessert"
In 1930 congealed salads became popular, leading to the creation of the Lime Jell-O, which brings us to our recipe. "7 UP JELL-O CONGEALED SALAD"
Please follow the link at the bottom to find out more about the history of Jell-O, it is Jell-O's official site, and I think you will find it informative and very interesting.
Back to this recipe, every Church dinner had a Jell-O salad. Some were better than others, but this one is a favorite of mine. This is a version my Mother made. She is not the only one to make this salad, but I liked hers the best.
It is colorful and easy. With warm weather, coming, have your girl friends over and serve some finger sandwiches, chips and salsa, and this salad. It serves as a desert.

7 UP JELL-O SALAD

1 pkg of lime jello(small)
1 large can crushed pineapple
1 cup chopped pecans
1 10 oz 7-up
1-8 oz pkg. cram cheese(room temp)

Heat y up to boil. Add jello and dissolve. Mix pineapple with cream cheese and pecans. Add to Jell-o mixture when cool. Pour into mold, or 8 x8 glass baking pan. Refrigerate until set. If you use a glass dish, you cut in squares, serve with a dollop of whip cream, and sprig of mint, if you want it to be fancy.
Enjoy!! Remember your childhood.!



JELL-O History - JELL-O Gelatin, Pudding, and No-Bake Desserts

Shrimp Creole

Creole cooking is different from Cajun cooking. It has influences from Haiti, Spain, and France., and was actually developed in New Orleans from 1st generation of European descent. Creole cooking [KREE-ohl] In the 18Th century, the Spaniards governing New Orleans named all residents of European heritage Criollo. The name, which later became Creole , soon began to imply one of refined cultural background with an appreciation for an elegant lifestyle. Today, Creole cookery reflects the full-flavored combination of the best of French, Spanish and African cuisines. Its style, with an emphasis on butter and cream, is more sophisticated than CAJUN COOKING (which uses prodigious amounts of pork fat). Another difference between the two cuisines is that Creole uses more tomatoes and the Cajuns more spices. Both cuisines rely on the culinary "holy trinity" of chopped green peppers, onions and celery, and make generous use of FILÉ POWDER. Probably the most famous dish of Creole heritage is GUMBO.
Today we will be making a Shrimp Creole, which will demonstrate the abundant use of tomatoes in Creole Cooking.

SHRIMP CREOLE

1/4 cup of flour	5 tsp. of salt
1/4 cup bacon drippings	1 tsp pepper
1 1/2 cups chopped onions	1/2 tsp red pepper
1 cup chopped onions	Cayenne pepper sauce (Tabasco)
1 cup chopped celery with leaves	2 bay leaves
1 cup chopped bell pepper	1 tsp. sugar
2 cloves of garlic minced	1 tsp. Worcestershire sauce
1 can (6 0z) tomato paste	1 Tbsp. lemon juice
1 can (16 oz)chopped tomatoes, undrained	4 lbs. peeled raw shrimp
1 can (8 oz) tomato sauce	cooked rice
1 cup of water

Make a dark brown roux of flour and bacon grease a large heavy pot, by cooking over medium heat, stirring constantly until mixture turns dark brown. (This could take 20- 30 minutes, roux is the basis of many Creole and Cajun dishes such as Gumbo. The roux needs to be cooked in a heavy cast iron skillet or dutch oven, which allows the roux to brown without burning so easily. A lighter pan will probably burn the roux before the color, which directly affects the flavor, is achieved.)
Add onions, green onions, celery, bell pepper and garlic; saute until tender. Add tomato paste and mix well with the vegetable. Add the remaining ingredients except the last three. Simmer for 1 hour. Add shrimp and cook about 5-10 minutes.(shrimp will turn pink when done)
This is best if made the day before and reheated, but not boiled. Add parsley before serving, and serve over cooked long grain white rice. ENJOY

Cajun Spicy Eggplant Casserole

For those of you who are not fond of eggplant, which by the way is really good for you, I suggest this recipe, since the eggplant is disguised. It is a hardy dish that my Mother served with her "pecan onion green beans," I will blog that recipe later").

This is a fairly easy recipe to make, just a little preparation time. I usually cook my eggplant one day, and put the casserole together the next day. This really makes it a quick dish. It is a good dish to take to covered dinners and I assure you (except if you live in Louisiana) no one else will bring it. It is something different, and very tasty. I do at times top the casserole with cheddar cheese, instead of the Parmesan cheese, add a few more calories.....and if I am really into comfort food, I will use Velveeta. Try it both ways and see which one you prefer. Let me know how you feel about eggplant once you have tried the recipe.

Cajun Spicy Eggplant Casserole

4 medium size eggplants
1 can tomato paste
1 tomato, chopped
1/2 tsp.basil
1 large onion, chopped
1 bell pepper, chopped
1 clove garlic, minced
4 Tbsp
1lb ground beef
1 can tomato paste
Seasoned Bread crumbs
Salt & cayenne pepper to taste
Parmesan cheese
Paprika

Cut eggplants into large cubes, boil until tender. Drain extremely well, preferably overnight. Meanwhile, saute tomato, onion, pepper and garlic in hot oil. cook ground meat separately and drain off extra grease. Add tomato paste to meat in pan and cook on low heat until paste begins to darken and thicken. Add all vegetables and basil to meat mixture and drained eggplant cubes. Mix thoroughly, add salt and cayenne pepper to taste, and add bread crumbs until mixture is not mushy but has some texture. Spoon into large baking dish, sprinkle with Parmesan cheese and paprika. Bake at 350 degrees for about 20-30 minutes or until well done and the top is browned. You can use a cheddar, american, or velveeta cheese if you like. Experiment.

In the future I will be posting:
Cajun Style Macaroni & Cheese,(real comfort food),
Crawfish Etouffee,
Dirty Rice,
Shrimp Creole

Louisiana Red Beans & Rice

Everyone is Louisiana has a special way they cook their red beans and rice. This is a classic dish that is eaten on a regular basis in Southern Louisiana. This is the way Helon cooked the beans and I continue to cook the same way.


This is a dish I served many times on Super Bowl Sunday. It is easy to cook, you don't have to hang in the kitchen, and it feeds extra people that drop by.


I serve my beans and rice with a green salad and french bread. Sometimes I make cornbread to go with the beans and rice, so I will add a corn bread recipe also.


Enjoy.

Red Beans & Rice

1 ham bone

1/2 lb cubed

1 lb dried red/kidney beans( I use the small but the large are more traditional)

1 large onion, chopped

1 cup chopped green onions top and bottoms

1/4 cup chopped green pepper

1/4 cup chopped parsley

1/2 tsp of basil

2 bay leaves

1/4 butter(no margine substituted)

Salt and cayenne pepper to taste

Cooked long grain white rice

1 lb smoked sausage.

Place beans in a heavy pot, (now this is where you need to have that cast iron dutch oven) with enough water to cover, bring to a rolling boil for 3 minute, then let soak overnight in the same water. In the morning, bring beans to a boil and add remaining ingredients, except for the rice. Reduce heat and simmer for 3 hours. The ham bone is very important for the flavor. Beans will become very creamy, most will remain whole. Add cold water as needed. Serve over rice. Garnish with the smoked sausage. (I also add the sausage to the beans for about 1 before the beans are done. Get that smoky taste going.)

Southern Cornbread

1 egg

1 1/3 cups milk or 1 3/4 cups of buttermilk

1/4 cup vegetable oil or melted shortening

2 cups White self-rising corn meal mix

Preheat oven to 450. Grease a 9- inch cast iron skillet or baking pans place in oven to heat. beat egg in mixing bowl. Add remaining ingredients, stir until smooth. Batter should be creamy and pourable. If batter seems to thick, add a little more more liquid. Pour batter in prepared pan. Bake for 20 to 25 minutes or until golden brown. Makes 6-8 servings.


For a crowd, I double the recipe and bake in corn stick molds. (as soon as my scanner is working I will scan a picture of the corn sticks.)


Check Helons Store for the corn stick molds.

Heart Cake

Since Valentines Day is approaching, and I have posted my "Be My Valentine Cake" I wanted to post this "Heart Cake" recipe, which also uses the 2 pan system to make a heart. This was the cake that I got the idea from for the "Be my Valentine Cake" .. The recipe makes a yellow cake, which is very moist and buttery. If you don't have the time....use a good cake mix, a white one would be nice. The yellow cake mix can be use for many cakes. All Southern cooks had a special cake recipe. This was Helon's basic recipe. Please do not substitute oleo for the butter. Use the butter. This cake is intended to taste good, not be low fat & healthy.
This is a quick and easy dessert for that special day, and everyone loves cake. You can decorate with strawberries or use candies.. You could use a white frosting and tint it pink if you don't like strawberries. Also you could use raspberries. Strawberry frosting was the way my Mother served it. You can use your imagination. Have Fun. The main thing is the shape and that it is a symbol of love.

Easy Yellow Cake:

• 2 cups sifted all purpose flour


• 2 teaspoons of baking powder


• 3/4 teaspoon salt


• 1 1/2 cups sugar


• 1/3 cup shortening


• 1/3 cup (5 1/2 tablespoons) butter softened


• 3/4 cup of milk


• 1 teaspoon vanilla


• 3 eggs

Preheat oven to 350F Grease and flour 1 round and 1 square baking pan. Sift flour baking powder and salt together into mixing bowl. Add remaining ingredients to flour mixture. Beat with electric mixer on low speed for 30 seconds, scraping bowl constantly. Turn mixer on high speed and beat for 3 minutes, scraping bowl often. Pour batter into prepared pan. Bake for 25 -30 minutes or until toothpick inserted in center comes out clean. Cool in pans and follow directions for assembling heart on the "Be My Valentine Cake" below.

Strawberry Frosting:

• 1/4 cup (1/2 stick) of butter softened


• 4 cups of confectioners sugar(about 1 lb)


• 1 package (10 ounces)frozen sweetened strawberries thawed.

Cream butter and sugar together in mixing bowl until light and fluffy. Drain strawberries, reserving juice. Blend strawberries into creamed mixture, adding reserved juice as needed to achieve desired spreading consistency.

This is a recipe from the 70's and strawberries were in frozen containers like juice. You can use frozen strawberries from the bag, just sweetened them. Also you can use fresh strawberries, but Juice them first. (cut up berries add 1/4 sugar and toss , cover) they will make their own juice.

Be My Valentine Chocolate Cake

This cake actually had another name, which has been lost. I named it "Be My Valentine Cake "because when I was in Jr. High in Monroe Louisiana, I baked this cake for my boyfriend,for Valentines day. I then proceeded to take it to school on the school bus, carrying it on a foil covered large cookie sheet. What made this a great" Valentine " was that I baked in a round and square pan(directions below) and made it in the shape of a Valentine. Since the cake is a chocolate cake with chocolate frosting....think of chocolate...Valentines Candy......I decorated it in red. I actually wrote my boyfriends name and Be My Valentine on the cake. So it was a cake Valentine....or a Valentine Cake.

I decided to post this cake not only because V.D. is approaching, but because the recipe also calls for buttermilk, which if you follow my previous post on "Buttermilk Pie" and baked it, you have buttermilk leftover. Since we have already established that we ain't going to be drinking it....lets use it up in this recipe which calls for 1 3/4 cups of buttermilk.
This is YmmmmGOOD.......Enjoy

Be My Valentine Chocolate Cake

• 1/2 cup (1 stick of butter)
• 4 squares (1 oz each) unsweetened chocolate
• 2 eggs
• 1 3/4 cups of buttermilk(that's a lot of buttermilk but wait and see how good it makes this cake)
• 2 teaspoons of vanilla
• 2 1/2 cups sifted self-rising flour
• 2 cups of sugar
• Dark Chocolate Frosting (recipe follows)

Preheat oven to 350F. Grease and flour two 8 inch sq.pans, or two 9 inch round pans. ( if you are making the Valentine Shape you will use 1 sq pan and 1 round pan,see diagram below). Combine butter and chocolate in a small saucepan. Melt over low heat; remove pan from heat and set mixture aside to cool. Beat eggs in mixing bowl with electric mixer for about 2 minutes on medium speed. Blend in buttermilk and vanilla. Add flour and sugar to buttermilk mixture;beat until well blended. Stir in chocolate mixture. Pour batter in prepared pans. Bake for 30 - 35 minutes or until cake begins to pull away from the side of the pan and toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Then frost.

Dark Chocolate Frosting:

• 2 cup (1stick of butter)
  
• 4 squares 1 oz each of unsweetened chocolate
  
• 4 cups sifted confectioners' sugar(about 1 lb)
  
• 1/2 cup evaporated milk
  
• 1/4 teaspoon salt
  
• 2 teaspoons vanilla

Combine butter and chocolate in medium saucepan. Melt over low heat, remove pan from heat. Gradually blend in sugar, milk, salt and vanilla. Beat until smooth.

To make the valentine shape cut the round cake in half. Turn the square per the diagrams above. Put frosting between the half rounds and place against the square cake. Frost top and sides of cake. Decorate as desired.

Buttermilk Pie

Before you gag, I will tell you it doesn't taste a thing like buttermilk. You know years ago buttermilk was a staple in most kitchens. Of course country people made the milk themselves. It was the liquid left over after the cream was churned into butter. I am including a link for more detail description of Buttermilk. http://en.wikipedia.org/wiki/Buttermilk

My mother grew up in the country in Louisiana. Buttermilk was a constant in her house. Most of the folks in the 1930's and before drank buttermilk. To distinguish between the milks, regular milk was called "sweet milk." My father would send me to get him a glass of milk and would either ask for"buttermilk"sweet milk"There was never just milk in my house. I can still remember the carton that buttermilk came in...it was Borden's brand and in a green carton.

Besides being a popular drink in the South, Buttermilk is used in Southern Cooking quite a bit, from a buttermilk chocolate cake( which I will be adding later) to a milk wash for breading chicken, onion rings, etc.

This is an old recipe that is written on stained paper, you can see the drops of vanilla on the paper. Keep in mind that whether you like buttermilk or not...this is a great pie, that taste like a very rich custard.

I am also including the recipe for the pie crust which is excellent. What makes this crust different is it is made from oil, instead of shortening such as Crisco. Years ago most pie crust were made with shortening, or Lard.
If you don't have time to make your own crust, you can cheat and buy a good commercial pie crust. I prefer Marie Callendars brand of pie crust when I cheat. Mrs. Smith is also good.

Pie Crust Made with Oil.

1 1/2 cups flour
1/3 cups of corn oil
1 tsp of salt
3 tbsp of cold milk

Mix flour salt pour oil and milk in to flour mixture all at once.
Stir until mixed(use hands if needed) Pat into a smooth ball, flatten slightly and place between 2 12" squares of wax paper.
Dampen table top to keep paper from slipping roll out gently to edges of paper. Peel off top paper and ease crust into pie tin. The paper side will be up, remove and flute edges. Prick the bottom of the crust thoroughly with a fork, Bake 8 to10 minutes , cool and add filling.

Butter Milk filling

3 cups sugar
1 1/2 cup buttermilk
1 cup of butter (real butter) or 1 1/2 of oleo melted
6 TBSP of flour
5 eggs
2 tsp of vanilla

Mix and Assemble

Mix flour sugar, 1/2 of milk to beaten eggs. Add rest of milk and fold in melted butter. Add vanilla. Pour into crust. Bake at 425 for 10 minutes, then turn oven to 350 and bake until knife comes out clean.
Make 2 pies.

Let cool and enjoy. I look forward to any feedback.

Natchitoches Meat Pies

I am sure that most everyone has seen the movie "Steel Magnolias" it was shot on location in Natchitoches Louisiana. I have included a link to "Steel Magnolia House" which is a B&B in Natchitoches, and was originally built in the 1830's, which some of of location filming of the movie was done. Check out the site you will find it interesting I am sure. http://www.steelmagnoliahouse.com/

But the other thing that Natchitoches is famous for, Southern Cooking, and especially, Natchitoches Meat Pies. These are pies like turnovers, that are filled with a flavorful meat filling and then deep fried. For many years the recipe was not available. But lucky for you that have stopped by this site, because today I am publishing the recipe.

They take some time and preparation, but well worth the effort. Here goes.

2 cups of self rising flour

1 egg beaten

1/3 heaping cup of Crisco(see you will understand if you have read my other blogs.) do not melt

3/4 cup milk

Sift flour and cut in shortening. Add beaten egg and milk. Work dough into a ball.

Filling:

1 1/2 lbs. ground meat

1 1/2 lbs. ground pork

1 cup chopped green onions

1 tbsp salt

1 tsp. coarse ground black pepper

1/2 tsp. cayenne pepper

1 tsp. coarse ground red pepper(red pepper flakes)

1/3 cup all purpose flour

Combine all ingredients, except flour, in a large heavy pot. (Southern Cooks prefer a cast iron Dutch oven) Cook over medium heat, stirring often until the meat loses its red color. Do not over cook the meat. Sift flour over the meat until the mixture is well coated. Stir while sifting so all the mixture receives an even coat. Remove from heat and pour into metal colander to drain. Let cool to room temperature.

To assemble:

Roll about 1/3 of dough at a time on lightly floured board. Cut into about 5 circles. Place a heaping tablespoon of the filling mixture on one side of the pastry round. Dampen edges of pastry circle with fingertips. Fold over mean and crimp with fork to seal. Prick with a fork twice on top. These pies may be fried or baked to a golden brown. In Natchitoches they fry them. May be frozen for later use. Makes about 25 pies. Call your friends over to eat.

These are so good. They are a true fried pie, unless you want to watch your calories and bake. Best fried. This is Louisiana Southern Cooking to die for. Let me know how you like them.

Hot Water Corn Bread

Actually we called this hot water bread. For those of you not familiar with this term, you may have heard of "corn pone". The name is irrelevant, it is the bread itself that is something unique and special and definitely "Southern Cooking" at its very basic. My Mother would mix this up, and since it was boiling water, she kept a bowl of cold water next to her mixing bowl, because she would pat the bread out into ovals about 2 x 3 inches. Remember the mix is with boiling water. Very important, not hot, but boiling.
Then it was into the black iron skillet, (a must have for southern cooking) that had about 1/2 of oil, sometimes Crisco or left over bacon fat. These patties would fry on medium until they were golden and crunchy on the outside, and fluffy on the inside Not greasy at all. My Grandmother called these "poor mans bread" since the ingredients are cornmeal, salt, and water. Everyone in the South, had these items in their pantry even in the leanest of times during the depression.
As simple as this sounds there is quite a trick to it. You have to pour the right amount of boiling water on the first pour because the meal will be lumpy if you don't get it wet enough at the first.
Adding water makes the mush lumpy. The mixture will look like mush when it is mixed right.
These will be so crunchy on the outside but light and fluffy on the inside. Great with peas and pot likker.
Truly easy and very deep south country food. I don't make these as much since we all have to get on that "Healthy" not fat, No grease program, but when I do make them, I make field peas, with okra and ham, corn on the cob, turnip greens, smothered tomatoes.
Try this you may surprise yourself at how good, something so simple can be.
I also eat these cold, but they are better hot.

Hot Water Corn Bread

2 cups self rising white cornmeal

1/2 tsp salt

2 cups of boiling water

Put water in boiler and bring to roiling boil. At the same time, about half fill heavy iron skillet with cooking oil, and set on medium heat. Mix meal and salt, when water comes to full rolling boil, begin pouring over cornmeal, stirring while you pour. When well mixed and thin enough to form patties, *turn heat to high under skillet, dip hands in cold water, and form patties of the cornmeal mixture. Make sure oil is very hot when you put patties in. If they crumble in the oil, it is not hot enough. When brown on one side, turn and brown on the other , drain on paper towel when removed from skillet.

*I have given the recipe as it is written, but you need to turn down to medium high once the patty sets(meaning it isn't crumbling in the grease) Cooked on medium, will take 15 minutes or a little more. You only turn once.

Southern Cooking is easy, don't you think?

The Early Ladies of Cooking

Magazine Home Economists Heard On Radio

Lincoln, Me. (DG)---

When network radio began in 1926, the main focus was the evening hours. Of course, this was the time the whole family was home. While the evening was filled with entertainment, the daytime was another matter. With the exception of a handful of programs, the networks didn't worry too much with the daytime. That time was filled with programs from the local stations. As each year passed, there were more network daytime programs on the air. With the exception of an occasional musical or variety program, the dominant daytime radio programs of the early years consisted of cooking and household hints. Of these programs, we're going to look at 4 ladies of fact and fiction who hosted this type of program. They are Winifred S. Carter, Mary Ellis Ames, Frances Lee Barton, and of course, the first lady of cooking, Betty Crocker. What set them apart from the other cooking show hostesses concerned a second job they all had. These 4 ladies were also home economics advisors for different companies in magazines. During the 1920's and 1930's, Winifred Carter was the advisor for Procter & Gamble. In the magazine ads, she gave advice and recommendations for products like Chipso, PandG The White Naphtha Soap, and the product she was most famous for, Crisco. Just for the asking, Ms. Carter sent information on how the housewife could do more with the 3 mentioned products.
During the 1930-1931 radio season, Ms. Carter hosted COOKING TRAVELOGUE. Although this program was on the air briefly (I don't have the exact dates when the program began and ended), it had the rare distinction on airing on all 3 national networks that were in business at the time. It was on the air on Monday at 10:45 AM for NBC's Blue Network; Friday at 11:15 AM for Columbia; and Saturday at 10:30 AM for NBC's Red Network.
On the program, Ms. Carter offered cooking hints that most likely required the services of Crisco. (I suppose you could bake a pie with Chipso and PandG, but I wouldn't recommend it!).
When the program went off the air, Ms. Carter continued her advisor role by creating new recipes in Crisco magazine ads during the early and mid 1930's. She was also featured in a 1935 Crisco contest where she asked the readers to create a name for a "New Crisco Pie" creation. The winning entry received the grand prize of $1000 (which was a lot of money back then).
Frances Lee Barton was the advisor for General Foods. She was featured in magazine ads for Calumet Baking Powder and Swans Down Cake Flour during the 1930's. Her daytime program was on the air from 1932-1935 on NBC's Red Network. After the program went off the air, Ms. Barton continued her recommendations and recipes for different General Foods products in magazine ads into the 1950's.
Mary Ellis Ames offered her advising services in behalf of the Pillsbury Flour Mills Company during the early to mid 1930's. When flour was needed for a recipe (which was often), Ms. Ames highly recommended Pillsbury's Best. It was the "Balanced Flour" that was perfect for cooking and baking.
On the radio, Ms. Ames hosted COOKING CLOSEUPS on the Columbia Network from 1933-1936. The program was on the air on various weekday mornings at 11:00 AM. If that wasn't enough, Ms. Ames also offered recipes on the Pillsbury's Best commercials on TODAY'S CHILDREN over NBC's Blue Network. To obtain the recipes, the housewives had to send their names and addresses to the Pillsbury Flour Mills Company.
We conclude this article with the most famous expert on cooking, the one and only Betty Crocker. Her long running radio program was the first and the last of its kind. It was the first daytime network cooking program--- and the last network cooking program left on the air 27 years later. Over that span, many great tasting and inexpensive recipes were offered to the housewives who listened to her. Of course, these recipes required the services of Gold Medal Flour and other General Mills products.
As you already know, times have changed since radio's golden age ended. The way people prepare meals have changed drastically. Betty Crocker adjusted with those changes--- and would once again bring the latest recipes to radio. In 1999, Betty Crocker was heard on radio once again. Although the recipes and hints are for the modern lifestyle we have today, the program is basically the same as it was when it aired during radio's golden age.
Cooking during radio's golden age was an impressive achievement. Although the housewives knew what they were doing in the kitchen, they didn't mind taking advantage of the helpful hints and recipes offered by Winifred Carter, Frances Lee Barton, Mary Ellis Ames, and Betty Crocker on their radio programs. The results were very satisfying to every family member's taste buds--- and the Tums could be saved for another day!

I thought this bit of trivia would be of interest and is courtesy of Danny Goodwin an expert on early radio commercials. He has some excellent food commercials on audio and it is worth visiting his pages to hear blast from the past. In Southern cooking recipes you will almost always have the brand Crisco as an ingredient, and of course Gold Medal Flour. These were staple brands for the southern cook.

Hot Water Gingerbread

I wanted to include this recipe for gingerbread also. It contains the same ingredients as 60 year old gingerbread, but it is a double recipe. This recipe I believe is basically the same, so I don't know why it is named different except that it was from another source, but [probably the same era. This recipe was found in Helon's old recipe box. I don't know if she used this one or not, but it seems to be the same just a doubled recipe. Here goes another staple recipe of Southern Cooking.

1/2 cup shortening
1 cup molasses
2 1/2 cups flour
1tsp. cinnamon
1/2 tsp cloves
1 cup hot water
1/2 cup sugar
1 egg
1 1/2 tsp soda
1 tsp. ginger
1/2 tsp. salt

Cream sugar and shortening: add molasses and egg Sift dry ingredients and add to mixture. Add hot water and beat by hand until smooth. Bake in 13 x9 inch pan at 325 until done(here we go again)

Apparently the cooks of days gone by just eyeballed there baking, but the reason was that ovens were so different and not as exact as ours are today. Hope one of these works for you. I haven't used this one, but I think it is just a larger recipe from the 60 year old gingerbread.

60 Year Old Gingerbread

During the Holidays one of the favorites in Helon's Kitchen was the smell of gingerbread baking.
I don't know if the smell wasn't better or at least close to the great taste. This is an incredible recipe and makes a moist gingerbread. It is very easy, but I do not have the exact length of time that the gingerbread is to bake since this is an old recipe, and it was baked by touch, smell, and color. I cook it the same way and it takes about 25-35 minutes, and is cooked at a rather high heat for baking.
The ingredients are simple and probably already in your cupboard....so grab them and cook up a batch and fill the air with the smell of ginger, cinnamon, and cloves. Do this and have company over to not only taste the gingerbread but enjoy the aroma.

1 egg
1/4 cup shortening
1 cup of flour
1/2 cup sugar
1/4 tsp salt
1 tsp. cinnamon
1tsp. ginger
1tsp. allspice
1tsp. cloves
1 tsp. soda
1/2 cup boiling water


Mix all ingredients (soda and boiling water last) and bake in well greased, floured pan at 400 degrees or until done. (see what I mean) This is dark gingerbread because of the dark molasses.
I use an 8x8 metal pan and do exactly as the recipe. The gingerbread is done when it springs back at touch, or insert a toothpick in the center when it comes out clean it is done. In keeping with the original recipe, I do not use no stick spray, but the flour and oil.

Southern Comfort

Sunday was the day for Church and Chicken. Fried chicken was the standard. None of this baked, healthy stuff. No good ole fried chicken in Crisco usually. My grandmother use to only use fresh chicken. By that I mean she went outside and caught one and we had very, fresh chicken. She would do this and still be ready in time to teach Sunday School.
This was Helon's mother, my grandmother, Mignon. I still fry chicken the same way. Only my chicken comes from the nearest grocery. There is an art to cutting up a chicken, which I learned growing up. There are 2 legs, 2 thighs, 2 wings, 2 breast, a pulley bone if large enough( was my favorite) and 2 back pieces, which I never touched. Some people preferred those pieces. So you actually got 10 pieces, and 11 if you cut the pulley bone. For those of you who don't know about this piece, it is the top of the two breast.
Below is the recipe for Sunday Southern Fried Chicken, nothing is exact, but I think you will be able to manage. It is not hard, just a bit time consuming but worth it.
Included in the meal would always be mashed potatoes, and you may think there is no difference in mashed potatoes, unless add garlic, sour cream etc. Not so. I include my grandmothers mashed potatoes. The lumps are part of the great taste and texture, so don't work to hard to remove them.

Helon's Mothers Chicken
1 chicken cut up
salt and pepper to taste(we used lots of black pepper)
buttermilk
flour(not self rising)
Crisco (enough to measure about 2 inches in skillet

You will need and iron skillet, or dutch oven for the best, but do what you can with what pots you have.

Wash chicken really good.
pour buttermilk into a large shallow pan or bowl
put flour in another large shallow pan or bowl
salt & pepper chicken, roll in flour
Dip into buttermilk drain off and roll back into flour

Get grease hot almost smoking, and place chicken in , brown on one side turn to the other, then turn down heat to medium , cover and cook , turning occasionally. Uncover when chicken is no longer running pink when pierced with a fork turn up heat and let crisp up. Turn once. Remove and drain on brown paper or paper towels. This should take about 25 minutes. You just have to watch the chicken and learn to tell by the look. There is no exact, or even a written down recipe.

Hint. It takes longer to cook the dark meat so add the white meat later in the cooking.

Mashed potatoes.
This potatoes recipe is basically boil potatoes, we used white potatoes, Yukon gold are good.
Cover with water add salt bring to boil, and cover and let cook on medium until soft. You can slice the potatoes anyway you want we would quarter.
Drain, add 2 or more tablespoons of butter and start mashing. Add carnation milk(no substitutes) and mash until almost smooth, if possible. Keep adding the milk until you get the right consistency. These are stiff potatoes, and hold up to some thick gravy. Add black pepper to taste, but actually ours were made where could see the black dots of pepper. It is the carnation milk, and butte that makes a difference. The potatoes will be white, due to light butter, don't use yellow margarine.

Brown Chicken Gravy
To top these potatoes, drain most of the oil from the skillet. Scrape up all the brown pieces in the skillet. Add 2 tablespoons of flour, stir until brown on medium heat, add cup of hot water, it will smoke, season with salt and pepper, and cook until thickened.

Hope you enjoy!