It’s getting to be time for corn to be in season in most parts of the country, so I thought a tribute to corn was in order. Here are some interesting approaches to cooking with corn, the old fashioned way.

Southern Corn Pone

Mix with cold water into a soft dough one quart of southern corn meal (sifted), a teaspoon of salt, a tablespoon of butter or melted lard. Mold into oval cakes with the hands and bake in a very hot oven, in well greased pans. The crust should be brown. To be eaten hot.

Old fashioned Corn Bread

1 ½ c. buttermilk
1 ¼ tsp. soda
1 tsp. salt
1 egg
Corn meal

Combine buttermilk, soda, salt, and egg. Add enough corn meal to make the consistency of cake. Spoon mixture out in greased pan and it will come out in small sections when baked.

Corn Fritters

12 ears sweet corn
2 eggs, beaten separate
1 c. flour
1 tsp. baking powder
½ pt. milk
Salt and pepper

Grate the ears of corn and rub it through a sieve to rid it of hulls. Combine corn with eggs beaten separately, flour, baking powder, milk, and salt and pepper to taste. Mix well and drop by spoonfuls in hot deep fat. Turn and brown on both sides, take out and drain.

Batter Breadwinner

1 qt. sweet milk
1 pt. white corn meal
3 eggs
1 Tbsp. melted butter
½ tsp. salt

Bring milk to a full boil, and stir in slowly the corn. Cool. Then add well beaten yolks of 3 eggs, melted butter, and salt; then add the stiffly beaten whites of the eggs. Bake in a moderate oven at 375 degrees until done.

Ozark Hotcake

2 c. corn meal
½ tsp. salt
½ tsp. baking powder
1 Tbsp. melted fat

Combine 2 c. corn meal and ½ tsp. each of salt and baking powder. Add 1 Tbsp. melted fat and stir in water to make a soft dough. Make into small cakes about half an inch thick and bake on a hot griddle until brown, and then turn to brown on other side.

Mush Biscuits

1 qt. hot water
Corn meal
1 packet yeast
1 c. potato water
1 c. lard
1 c. sugar
1/8 tsp. salt
Flour

Take the hot water and make mush by adding enough cornmeal. Them dissolve yeast in warm water. Mix remaining ingredients together to make a sponge. Add salt and stir in enough flour to make a stiff dough. When double in bulk, roll out in biscuit form and bake in a moderate oven until brown.

Hush Puppies

2 c. corn meal
½ c. water
1 ½ c. milk
2 tsp. baking powder
1 tsp. salt
1 medium onion, diced

Mix all ingredients and drop by teaspoonfuls into very hot fat. Fry until deep brown.

Norwegian Meat Pie

4 eggs
½ c. milk
1 ½ c. bread cubes
¾ lb. ground beef
1 ½ tsp. Worcestershire sauce
½ tsp. lemon juice
1 Tbsp. chopped onion
1 tsp. salt
¼ lb. sliced bacon (about 5 strips)
¼ lb. sharp cheese
½ c. chopped celery
2 c. milk
½ tsp. salt
½ tsp. celery salt
½ tsp. garlic salt

Beat 1 egg with milk; add bread cubes; let stand about 5 minutes. Add beef, Worcestershire sauce, lemon juice, onion and salt; mix well.

Line bottom and sides of 9” or 10” pie pan with mixture.

Fry bacon until crisp; crumble, and sprinkle over meat in pan.

Shred or cube cheese; sprinkle cheese and celery over top.

Beat remaining 3 eggs slightly; add milk and seasonings. Pour gently into meat shell.

Bake in hot oven (400 degrees) for 15 minutes. Reduce heat to moderate (350 degrees) and bake 30 minutes, or until custard tests done. Makes 6 servings.

Cottage Coleslaw

A salad men like; it’s a good-for-you, tasty dish.

½ c. cottage cheese
½ c. mayonnaise or salad dressing
3 Tbsp. vinegar or lemon juice
1 ½ tsp. onion juice
¾ tsp. salt
½ tsp. pepper
1 tsp. caraway seed (optional)
6 c. finely shredded cabbage
2 c. diced cored apples
½ c. chopped green pepper (optional)

Combine cottage cheese and mayonnaise. Add vinegar, onion juice, seasonings and caraway seed.

Combine dressing with cabbage, apples, and green pepper.

Place in large bowl lined with cabbage leaves. Garnish with cottage cheese and green pepper. Chill thoroughly. Makes 8 to 10 servings.

Minted Walnuts

1 c. sugar
½ c. water
¼ c. light corn syrup
1/8 tsp. salt
6 marshmallows, cut up
3 drops oil of peppermint
2 ½ c. walnut halves

Combine sugar, water, syrup, and salt in saucepan. Bring to a boil; cook until mixture reaches 230 degrees, or just before the soft ball stage. Add marshmallows, stir to melt.

Add oil of peppermint, then walnuts. Stir until mixture starts to lose its glossiness and hardens slightly.

Quickly turn out on plain paper; separate into individual pieces. Cool. Makes 28 to 36 pieces.

Broccoli au Gratin

2 (10 oz.) pkgs. frozen cut broccoli
2 (10 ½ oz.) cans condensed cream of chicken soup
½ c. buttered toasted bread crumbs
½ c. grated sharp cheese

Cook broccoli as directed on package; drain. Bring soup to boil; add broccoli.

Place in casserole. Sprinkle with crumbs and cheese. Serve hot. Makes 6 servings.

Party Ham Loaf

5 c. ground cooked ham
2/3 c. minced onion
1 c. rolled oats
½ tsp. Pepper
1 tsp. Worcestershire sauce
¼ tsp. ground cloves
2 eggs, slightly beaten
1/3 c. milk
¼ c. currant jelly
1 Tbsp. prepared horseradish

Combine ham, onion, oats, seasonings, eggs and milk; mix thoroughly. Shape like a ham in shallow baking pan; score top in diamond designs.

Bake in moderate oven (375 degrees) for 45 minutes. Remove; brush top with melted jelly and horseradish mixed. Trim with pineapple and maraschino cherries if desired. Makes 8 servings.

The word “bonbon” comes from the French “bon,” meaning good. Typically, they are sweet chocolaty morsels that melt in your mouth. However, this cheese bonbon recipe is savory rather than sweet, with cheese, flour, pecans, and butter being the main ingredients. Cheese bonbons are great to take to a potluck or served as an hors d’œuvre.

Cheese Bonbons

¾ c. shortening (part butter)
1 ½ c. shredded sharp cheese
¼ c. grated Parmesan cheese
1 ½ c. sifted flour
1 tsp. salt
1 tsp. paprika
Small pecan halves

Cream shortening until light and fluffy; add cheese.

Sift together dry ingredients; add to creamed mixture and mix well.

Form dough into small balls about 1” in diameter; put on baking sheet about 1” apart. Place pecan half on each. Bake in moderate oven (350 degrees) 15 minutes. Makes about 6 dozen.

Potato chocolate cake is one dessert recipe that I’ve never heard of—until now! Way back when in the olden days when money was scarce, potatoes were used in place of flour. It’s such an interesting concept—and a great way to use leftover mashed potatoes.

Potato Chocolate Cake

½ c. milk
3 squares unsweetened baker’s chocolate
1 c. shortening
1 ¾ c. sugar
1 c. hot mashed potatoes
4 eggs, separated
2 c. sifted cake flour
1 Tbsp. baking powder
1/8 tsp. salt
1 tsp. vanilla
¼ c. sugar

Heat milk slowly in saucepan. Add chocolate, stir to melt. Cool.

Cream shortening and sugar until light and fluffy.

Combine chocolate mixture with potatoes. Add to creamed mixture. Beat in egg yolks.

Sift together flour, baking powder and salt; stir into batter. Add vanilla.

Beat egg whites until stiff, adding the ¼ c. sugar gradually. Fold into batter. Pour into 3 greased waxed paper-lined 8” layer pans.

Bake in moderate oven (350 degrees) for 30 minutes. Cool and frost as desired.

This molded fruit salad recipe has peaches, pears, bananas, and watercress in it to make a colorful side dish, great for picnics and cookouts. In the summertime, use fresh fruit to get the best flavor.

Molded Fruit Salad

1 (3 oz.) pkg. lemon flavored gelatin
1 (3 oz.) pkg. orange flavored gelatin
4 c. hot water
1 (1 lb.) can sliced cling peaches
1 (1 lb.) can pear halves
3 bananas
1 bunch watercress

Dissolve lemon gelatin in 2 c. water as directed on package. Dissolve orange gelatin the same way in separate bowl. Chill lemon gelatin in syrupy stage. Set bowl in big pan of iced water to speed job.

Drain peaches and pears. Lightly oil 7 c. mold. Set in pan of iced water. Add ¼ c. lemon gelatin. Tilt and turn mold to make thin coating of gelatin to anchor peach slices. Place 5 slices, or more if needed, around edge of mold for a pretty crown. Add a little gelatin to anchor.

Add 1 sliced banana to half of lemon gelatin. Spoon into mold. Cool until firm (takes only a few minutes).

Dice remaining peaches into rest of gelatin. Make another layer. Chill.

Meanwhile, cool orange gelatin to syrupy stage. Add 2 sliced bananas. Pour about 1/3 over molded layers. Line sides of mold with well-drained pear halves, letting ends rest on firm layer. Fill mold. Chill until firm.

To unmold, run tip of knife around edge of gelatin to loosen. Dip mold in warm (not hot) water a few seconds. Invert on serving tray. Garnish with fresh watercress or lettuce.

Serve with Tangy Fruit Dressing.

Makes 8 to 10 servings.

Tangy Fruit Dressing

Combine 1/3 c. sugar, 1 Tbsp. flour, ½ tsp. Salt and ¾ tsp. Ginger in top of double boiler. Beat 1 egg yolk; add ¾ c. pineapple juice, 2 Tbsp. lemon juice. Mix with dry ingredients. Cook over boiling water, stirring constantly, until thick, about 3 minutes. Cool. Blend in ¼ c. mayonnaise or salad dressing and ½ c. heavy cream, whipped.

Another great video from the Depression Cooking with Clara series. This time, she makes egg drop soup with potatoes, onions, bread, and, of course, eggs.

This is supposed to be an authentic Southern Pecan Pie recipe, and although I haven’t had the privilege of growing up eating a lot of pecan pies, the recipe appears to hold true to its promises. Let me know if it doesn’t! Serve with a dollop of whipped cream or ice cream and you’ll be in pie heaven!

Southern Pecan Pie

1 c. pecan halves
3 eggs
1 c. light corn syrup
1 Tbsp. melted butter or margarine
1/2 tsp. vanilla
1 c. sugar
1 Tbsp. flour
1 (9″) unbaked pie shell

Arrange nuts in pie shell.

Beat eggs, add and blend corn syrup, butter and vanilla.

Combine sugar and flour. Blend with the egg mixture and pour over nuts in pie shell. Let stand until nuts rise, so they’ll get a nice glaze during baking.

Bake in moderate oven (350 degrees) for 45 minutes.

A pilau is like a rice pilaf dish, and this beef pilau recipe is made into a one dish casserole for a quick meal. It originally calls for quick-cooking rice, but regular rice should do just fine.

Beef Pilau

1 lb. round or chuck steak
2 Tbsp. butter or margarine
1 lg. onion, finely chopped
1 tsp. salt
1 c. rice
1 (1 lb. 4 oz.) can tomatoes
1 (1 lb. 4 oz.) can red kidney beans
1 (10 ½ oz.) can beef consommé (stock)
1 tsp. chili powder
¼ tsp. oregano
1 tsp. salt

Cut meat into 1” cubes; heat butter in skillet. Add onion, salt and meat; brown.

Fill 2 qt. casserole with: layer of meat, then rice, tomatoes, and beans. Repeat.

Combine consommé, chili powder, oregano, and salt. Pour into casserole.

Bake, uncovered, in moderate oven (350 degrees) for 1 hour. If casserole is shallow, add a little water as needed to keep mixture moist. Makes 4 to 6 servings.

This recipe for molded beet salad is another jello mold recipe from the 50s. Ingredients include beets, lemon juice, beet juice, cabbage, and horseradish.

Beet Perfection Salad

2 (1 Tbsp.) envelopes unflavored gelatin
½ c. cold water
1 ½ c. hot beet juice or boiling water
1 c. cider vinegar
Juice 1 lemon
1 Tbsp. prepared horseradish
½ c. sugar
1 tsp. salt
2 c. finely shredded cabbage
2 c. coarsely shredded or diced cooked beets

Soften gelatin in cold water; add hot liquid to dissolve. Stir in vinegar, lemon juice, horseradish, sugar and salt. Chill until thick and syrupy.

Fold in cabbage and beets. Pour into 1 ½ qt. mold or 8 individual molds. Makes 8 servings.

I want to try this one! It’s a spin off of the typical meatloaf, with ground pork giving it a little more zing. Plus, it uses ketchup, which is how my dad makes his meatloaf. Or does he use tomato paste? I’ll have to get his recipe! Yum!

Beef and Pork Loaf

2 lbs. ground beef
1 lb. ground pork
2 c. bread crumbs
½ c. chopped onion
1 Tbsp. salt
1 egg
1 c. milk
¼ tsp. pepper
¼ c. tomato catsup

Mix all ingredients thoroughly in large bowl. Put in loaf pan, cover with a mixture of ½ c. catsup and 2 Tbsp. brown sugar and bake in moderate oven (350 degrees) for one hour.

A casserole fitting for this day of the week. I don’t know why this tuna casserole recipe is meant only for Fridays—maybe because during Lent you’re not supposed to eat meat on Fridays? Or maybe because it’s a quick and easy dish after a week of cooking for the family. Either way, Friday Casserole has the signature macaroni and tuna, with canned lima beans, corn, bread crumbs, cheese, and more.

Friday Casserole

2 (8 oz.) pkgs. macaroni
3 (7 oz.) cans tuna, drained and flaked
2 c. canned, drained whole kernel corn
2 c. canned, drained peas or baby lima beans
2 c. cubed Cheddar (sharp) cheese
1 qt. milk, heated
4 tsp. salt
½ tsp. pepper
½ c. dry bread crumbs
2 Tbsp. butter or margarine

Cook macaroni in boiling salted water, as directed on package, until tender. Drain. Put in 2 greased 2 qt. casseroles.

Add tuna, corn, and peas.

Melt cheese in milk; add seasonings. Pour over macaroni and fish-vegetable layer, mixing slightly. Sprinkle bread crumbs over top; dot with butter.

Bake in moderate oven (375) 20 minutes, or until browned. Makes 12 servings.

This is a great series I just found on YouTube called Depression Cooking with Clara. This 91-year-old woman talks about growing up in the Depression and what types of meals they ate. She says all they ate was pasta… pasta with garlic, pasta with peas, pasta with tomatoes. She says the only thing they ate more of than pasta was potatoes.

It’s amazing to capture and record these stories firsthand—what a generation! We can all learn something from these people.

Watch Clara make pasta with peas in this episode. I’ll be posting more episodes in upcoming weeks.

Oxtail soup is an old Southern recipe. It’s a dish that warms the bones on a cold day. The gelatin from the beef bones cooks into the soup to make a rich and savory broth. Try this basic recipe and feel free to add your favorite spices.

Oxtail Soup

1 large oxtail (about 2 1/2 lb.)
Flour
Fat or oil
3 qts. cold water
1 Tbsp. salt
1/8 tsp. black pepper
1 bay leaf
2 sprigs parsley
1/2 c. chopped onion
1/2 c. diced turnips
1/2 c. chopped celery
1/2 c. diced carrots
1 tsp. Worcestershire sauce

Have oxtail cut between joints. Singe to remove hairs; wash and dry. Dredge with flour and brown on all sides in hot fat in soup kettle. Add water, salt, pepper, bay leaf and parsley. Bring to boil and boil 10 minutes. Skim; cover and simmer 2 or 3 hours, or until meat is tender. Remove meat from bones and add meat to broth (or serve joints in soup if you are short of time).

Add vegetables and simmer until they are tender. Stir in Worcestershire sauce. Serve very hot. Makes 6 to 8 servings.

Can also cook all day in the crockpot.

I’ve only been to the Northeast once, so I’d never heard of Scrapple until some friends of ours from Pennsylvania mentioned it. Scrapple is a famous dish in states like Delaware, Pennsylvania, New Jersey, and Maryland, and it hasn’t yet made it up to the Pacific Northwest. The dish originated as a way to use up pork scraps. The scraps are combined with cornmeal, buckwheat flour, seasonings, and broth to make a mush, then chilled till firm. Before serving, the scrapple is cut up and fried.

Historically, scrapple is an early American dish. It was created by Dutch immigrants who settled in Pennsylvania in the 17th and 18th centuries. A German dish, called Pannaus, is closely related to scrapple in preparation and flavor.

Philadelphia Scrapple

2 lbs. lean bony pork
2 qts. water
1 Tbsp. salt
Pepper
1/2 tsp. sage or poultry seasoning
1/8 tsp. mace
1 c. fine cornmeal
1/2 c. buckwheat flour

Put meat in kettle; add 1 1/2 qts. water, salt and pepper; simmer until meat is very tender. Skim fat from top, strain off broth and set aside.

Remove meat from bones and chop it fine (do not grind). Pour broth into saucepan; add meat, sage and mace and bring to boil.

Combine cornmeal and buckwheat; slowly stir 2 c. cold water into mixture. Add a little at a time to meat, keeping it simmering continuously. Stir until mixture reaches the consistency or soft mush. Lower heat so scrapple will not scorch (or cook over boiling water 1 hour), stirring occasionally.

Pour into two 9×5x3″ pans, rinsed with cold water. Chill.

To cook, turn scrapple out of pan and cut in 1/4″ to 1/2″ slices. Lay them, so slices do not touch, in a cold, heavy skillet. Set over moderate heat; let brown slowly but thoroughly on one side; repeat for other side. It may take about 30 minutes to brown scrapple properly. Makes 8 to 14 servings.

For extra flavor, add 2 slices pork liver, chopped, with pork.

From the Farm Journal’s Country Cookbook. Gotta love the aspic!

Molded Ham, Chicken, or Tuna

2 (3 oz.) pkgs. lemon-flavored gelatin
4 c. hot water
2 Tbsp. lemon juice or vinegar
4 c. ham, chicken, or tuna salad

Dissolve gelatin in hot water, add lemon juice. Chill until thick and syrupy.

Stir in ham, chicken, or your favorite tuna salad. Pour into two 9 x4×1 ½” pans. Chill until firm enough to slice. Makes 25 servings.

For the purists out there, this is a very basic meatloaf recipe.

Meat Loaf

1 lb. ground beef
¼ onion, finely chopped
1 c. cracker crumbs
1 c. milk
1 Tbsp. melted butter
1 egg, slightly beaten
1 tsp. salt
1/3 tsp. pepper

Mix all ingredients together with the hands. Then again with the hands, form into loaf in pan, add any extra seasonings desired and bake at 350 degrees for about 1 ½ hours till done.

This wild duck recipe is taken from an old hillbilly cookbook I borrowed from a friend. I don’t know that my mom will like it very much, as she raises ducks for their eggs. If you’re a hunter though, try this wild duck recipe the next time you get back from a day of fowl hunting.

Wild Duck

5 Jonathan apples
Bacon strips
Ducks (2 mallards)
1 c. raisins
Salt and pepper
Spices

Season ducks with s & p inside and out. Don’t peel apples, instead quarter them and place some apples and some raisins in each duck. Place ducks in roasting pan and put the rest of the apples and raisins around them. Add the spices which you favor. Place bacon strips on each duck. Pour about 1 ½ c. water into the pan. Bake at 350 degrees until tender. Add more water if needed.

Cider Stew Recipe

3 large onions, sliced
3 Tbsp. drippings
2 lbs. beef (neck or shank), cut in chunks
3 Tbsp. flour
2 tsp. salt
¼ tsp. pepper
¼ tsp. thyme
1 c. cider
1 Tbsp. ketchup
3 large potatoes, peeled and diced
4 medium carrots, cleaned and sliced

Brown onions in hot drippings; push aside and brown meat.

Combine flour, salt, pepper, and thyme; add gradually to meat. Put in crockpot, then add carrots, potatoes, cider and ketchup. Cook on low to medium-low heat all day. Meat is done when it’s tender.

Remove meat and vegetables to platter, and thicken drippings for gravy. Makes 6 servings.

Because there are so many great meatloaf recipes out there, I will be posting the old family and heritage ones I come across. Here’s the first to start you off:

Meatloaf

2 lbs. ground beef
1 medium onion, sliced
2 eggs, unbeaten
1 1/2 tsp. dry mustard
1 tsp. chili powder
1 1/2 c. stewed tomatoes
2 slices bread, broken into pieces
2 tsp. salt
1/2 tsp. pepper
4 strips bacon

Combine all ingredients except bacon. Pack into 9×5x3″ loaf pan. Place bacon strips across the top. Bake in preheated moderate oven (350 degrees) for 1 1/2 hours. Makes 8 to 10 servings.

This recipe for Ozark Salt Risin’ Bread provides an interesting (and simple) approach to bread making. The recipe arose out of necessity, as yeast was not always readily available to early settlers. The initial batter stage uses ingredients that ferment together to produce wild yeasts that enable the dough to rise. Salt risin’ bread is so good that even after commercial yeast became available, the recipe was not altered. The bread is great toasted.

Ozark Salt Risin’ Bread

While getting breakfast in the morning, as soon as the teakettle has boiled, take a quart tin cup or an earthen quart milk pitcher, scald it, then fill 1/3 full of water about as warm as the finger could be held in. To this add a teaspoon of salt, a pinch of brown sugar, and coarse flour enough to make a batter of about the right consistency for griddle-cakes. Set the cup, with the spoon in it, in a closed vessel half-filled with water moderately hot, but not scalding. Keep the temperature as nearly even as possible and add a teaspoon of flour once or twice during the fermentation. The yeast ought to reach to the top of the bowl in about five hours. Sift your flour into a pan, make an opening in the center and pour in your yeast. Have ready a pitcher of warm milk, salted, or milk and water (not too hot, or you will scald the yeast germs), and stir rapidly into a pulpy mass with a spoon. Cover this sponge closely and keep warm for an hour, then knead into loaves adding flour to make the proper consistency. Place in warm, well-greased pans, cover closely and leave till it is light. Bake in a steady moderate oven, and when done let all the hot steam escape. Wrap closely in damp towels and keep in closed earthen jars until it is wanted.