Mom's Pineapple Cookies

Dough:

1 cup sugar

1/2 cup butter

1/2 cup milk

3 tsp baking powder

1 egg

3 cups flour

pinch of salt

Cream the butter and sugar.

Add egg and milk, alternating with flour, baking powder, and salt.

Filling:

1/2 cup sugar

3 Tbsp cornstarch

1/2 tsp salt

1 can pineapple chunks

1 Tbsp butter

1 tsp lemon juice

Bring these to a boil, stirring constantly.  Chill in fridge.

Bake at 350F for 15 minutes

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Mom's Thimble Cookies

1 cup butter

1/2 cup confectioner's sugar

4 egg yolks

1 tsp vanilla

2 cups flour

jam or jelly

Cream butter and sugar

Add yolks and vanilla until light and fluffy

Stir in flour.

Chill if necessary.

With floured hands, roll 1" balls.

Use a floured thimble to make a dent in the cookie.

Fill the dents with jam or jelly.

Bake at 325 for 25 minutes.

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Mom's Peanut Butter Cup Filling

Mix all the following together in a bowl until well blended:

1/2 pound margarine
1 tsp vanilla
1 cup peanut butter
1 to 1 1/2 pounds confectioner's sugar

Pour a little melted chocolate in a candy cup, drop a ball of the mixture on it, then fill the cup with chocolate.

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Mom's Raspberry Truffles

8 oz Oreos

3 oz unsweetened chocolate

1/3 cup butter

1 1/4 cups confectioner's sugar

3 egg yolks

1 tsp Chambord liqueur

Crumb the cookies and set aside.

Melt chocolate over a double boiler.

Combine butter and sugar and blend well.

Beat yolks into the butter/sugar mix one at a time.

Stir in chocolate and Chambord.

Chill until set and malleable.

Shape into half-inch balls.

Roll balls into Oreo crumbs to cover.

Store in an airtight container in a cool dry place or refrigerate.

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Mom's Streusel Topped Pumpkin Pie

Preheat oven to 425F.

Mix the following well:

15 oz. can of pumpkin (not pie mix)

1 12-ounce can evaporated milk 

1/2 cup sugar

1 egg

3/4 tsp cinnamon

1/2 tsp ginger

1/2 tsp ground nutmeg

1/2 tsp salt

Combine in another bowl:

1/2 tsp cinnamon

1/4 cup brown sugar

2 Tbsp flour

(2 Tbsp softened butter)

1/2 tsp cinnamon

3/4 cup chopped nuts (pecans, walnuts)

(1/2 cup quick cooking oats)

Cut into brown sugar mix 2 Tbsp butter.

Pour pumpkin mix into pie crust and bake 15 minutes at 425.

Remove from oven and spread second mixture to the top of pie.  

Bake at 350F 40 minutes or until set.

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Mom's Two-Layer Pumpkin Pie

Start with pre-made crust, 8" graham cracker or regular, ready to use.

Mix until smooth:

4 oz. cream cheese

1 Tbsp half and half or evaporated milk

1 Tbsp sugar

Fold into this:

12 oz. (1 1/2 cups) Cool Whip

Put into the bottom of the pie crust.

In a new bowl, mix:

1 Cup milk

2 3.4 ounce packages instant vanilla pudding mix

Beat 1 minute.  Then stir in:

15-16 oz. canned pumpkin

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp ground cloves

Spread this over the cream cheese mixture.

Let the pie set up in the refrigerator before serving.

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Mom's Red Velvet Cake and Frosting

While cleaning out my den today, I ran across something my mother wrote for me years ago – her recipe for Red Velvet Cake.  We lost Mom in 2008 to melanoma, but it feels like a little part of her lives on in this recipe.  I hope you find it useful and tasty.

Cake Ingredients
1/2 cup shortening (Crisco)
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
2 eggs
2 teaspoons cocoa powder
2 ounces of red food coloring
2 1/2 cups flour
1 teaspoon salt
1 cup buttermilk
1 tablespoon vinegar
1 teaspoon baking soda

Cake Directions:

1. Turn the oven on to pre-heat to 350 degrees F.
2. Cream the shortening, sugar, and vanilla using a mixer.
3. Add the eggs and continue beating with the mixer.
4. Add the cocoa and the food coloring, continue beating.
5. Add the flour and salt, alternating with buttermilk
6. Mix the soda and vinegar, pour into batter, and stir with a spoon
7. Bake at 350 degrees for 25-28 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Start making the frosting while the cake bakes, if you like.

Frosting Ingredients
5 tablespoons flour
1 cup milk
1 cup granulated sugar
1 cup butter or margarine
1 teaspoon vanilla

Frosting Directions:

1. Cook the flour and milk until thick.  Allow the flour to heap above the spoon slightly. The thickness of the cooked mixture should be like a thick paste.  It can get lumpy if you don't stir constantly (a wire whisk can be helpful here).  Let it cool COMPLETELY, stirring several times as it cools.
2. Cream the sugar, butter, and vanilla.  It should look almost like whipped cream. Don't stop until it is really light in color. Add the flour/milk mixture a little at a time while beating it with a mixer.  Beat it until the ingredients are well combined.
3. Spread the frosting on the fully cooled cake (if the cake is warm, the frosting will melt).

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Recipe: Blackberry Cobbler

Blackberry Cobbler

In less than an hour you can serve this very simple yet excellent dessert. (Serves 6)

4 - 6 cups fresh blackberries
Juice of one Lemon
1 large fresh egg
1 cup white all-purpose flour
1 cup white sugar
6 tablespoons butter

Preheat oven to 375F.

Place the fresh blackberries in a lightly greased 8 inch x 8 inch square baking pan. Sprinkle the lemon juice over top of the berries. In a separate bowl, stir together one large egg, one cup of sugar and one cup of flour, blend and stir mixture until the ingredients resemble coarse meal. Sprinkle the sugar/flour mix over the berries. Drizzle 6 tablespoons melted butter over the topping. Bake at 375F for about 35 minutes or until lightly browned and bubbly. Remove, and let stand 10 minutes. Serve hot with ice cream or whipped cream.

Garnish with fresh mint.

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Grandma Salsbury's Hot Bacon Dressing Recipe

4 slices bacon diced
1/4 cup vinegar
2 tsp sugar
1/4 tsp salt
1/8 tsp pepper
lettuce
green onions


Fry bacon until crisp, remove bacon and set aside.

Add vinegar, sugar, salt and pepper to bacon drippings.

Arrange lettuce into large bowl.

Pour dressing over lettuce / onions.

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Grandma Salsbury's Recipe for Spanish Rice

Ingredients:

3 slices raw bacon
1/2 cup raw wild rice
1/2 cup raw brown rice
1/2 cup chopped onion
1 clove garlic finely chopped
1/2 cup chopped green pepper
1 Tablespoon butter or margarine
1 28-ounce can whole tomatoes
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups water
1/4 cup sliced stuffed olives

Cook bacon in large skillet over moderately high heat until lightly browned. Remove bacon and crumble coarsely.

Add all rice to bacon fat; cook over moderate heat 10 minutes, or until lightly brown, stirring frequently. Add onion, garlic, green pepper, and butter; cook until vegetables are tender.  Add tomatoes, crumbled bacon, salt, pepper, and 1/2 cup of the water. Cover and simmer over low heat 25 minutes, stirring occasionally. Pour rice mixture into a greased 1 1/2 -quart casserole and stir in remaining 1 cup of water. Heat oven to 375 degrees. Bake casserole 30 minutes; fold in olives. Bake 15 minutes longer.

Serves 6.

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Recipe: Shrimp and Ham Jambalaya

When I cook for guests, this is often one of the recipes I make.  This is a mild dish compared to true Cajun style Jambalaya, but could be heated up with the addition of some cayenne pepper.  It's been a popular dish as-is with every guest I've ever cooked it for.

Ingredients:1 cup chopped Onion
1/2 cup chopped Green Pepper
1 clove Garlic, minced
3 Tbsp. Olive Oil
1 pound Shrimp, peeled and deveined
1 Bay Leaf, crumbled
16 oz. can of Tomatoes
1/2 pound Cooked Ham, cubed
1 cup uncooked Rice
2 cups Chicken Broth
1 tsp. Salt
1/8 tsp. Pepper
1/8 tsp. Thyme
1/8 tsp. Cayenne Pepper Sauce

Steps:

1. Cook onion, pepper, garlic, and 2
   Tbsp. oil for 3 minutes.
2. Add shrimp, cook until they are pink,
   set aside.
3. Cook 1 Tbsp. oil and rice over medium heat until
   browned.
4. Add broth, salt, pepper, thyme, tabasco, bay leaf, and
   tomato.
5. Heat to boiling, reduce heat and simmer for about 15
   minutes.
6. Add shrimp, ham. Cook until heated.

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Recipe: Stir-Fried Shrimp

This recipe is the closest I've ever tasted to "Chinese Restaurant Quality" stir-fried shrimp with vegetables. The sauce is a light semi-transparent one.

Ingredients:
1/4 cup Chicken Broth
2 Green Onions, chopped
3/4 lb. Fresh Shrimp, cleaned
1/2 tsp. Corn Starch
1/2 tsp. Soy Sauce
1/4 tsp. Salt
1/8 tsp. Sesame Oil
dash of Salt
8 oz. Bok Choy
4 oz. Snow Pea Pods
1 Tbsp. Corn Starch
1 Tbsp. Cold Water
2 Tbsp. Vegetable Oil
1 clove Garlic, chopped
1 tsp. Ginger Root
1/4 cup vegetable oil
4 oz. Mushrooms
1 Tbsp. Soy Sauce
1 tsp. Salt

Steps:

1. Toss shrimp, 1/2 tsp. starch, 1/2 tsp. soy sauce, 1/4 tsp. salt, sesame oil,
   and pepper in oil. refrigerate 30 minutes.
2. Chop up Bok Choy. Cook pea pods 1 minute and drain. Mix corn starch and
   water. 
3. Heat wok until 1-2 drops of water skitter when dropped in it. Add 2 Tbsp oil. Add garlic and ginger root. Fry until garlic browns.
4. Add shrimp. Fry until pink. Remove from wok.
5. Add 1/4 cup oil to wok. Add bok choy stems, mushrooms. Fry 1 minute. Stir in
   bok choy leaves, soy sauce, 1 tsp. salt, broth. Heat to boiling. Stir in starch to thicken. Add shrimp and pea pods.
6. Cook 30 seconds.
7. Serve over cooked white rice.

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Recipe: Chili Relleno Casserole

One of my favorite Mexican dishes is the Chili Relleno, which is a chili pepper filled with cheese, covered in an egg-based batter, with sauce on top.  This dish is a lot easier to make and tastes just as good as the real thing to me.

Ingredients:
2 cans (7 oz.) Chilis
1 small can Evaporated Milk
2 Eggs
2 Tbsp. Flour
1/2 cup Milk
1 lb. Monterey Jack Cheese
Salt
1 can (8 oz.) Tomato Sauce

Steps:

1. Grate and mix
   cheeses.
2. Line pan with 1 can chilis.
3. Add half of cheese.
4. Place rest of chilis.
5. Add most of remaining
   cheese.
6. Beat eggs until lemon color and add milk, flour, salt,
   then pour over chilis.
7. Bake at 350 degrees for 20-25
   mins.
8. Remove, pour tomato sauce over top.
9. Sprinkle with
   cheese.
10. Bake 15 mins. more.
11. Let stand 15-20 mins. before
    serving.

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Recipe: Butterscotch Brownies

These don't taste like butterscotch to me, but they are quite good.

Ingredients:
1/4 cup Shortening (e.g., Crisco)
1 cup Brown Sugar
1 tsp. Vanilla
1 Egg
3/4 cup Flour
1 tsp. Salt

Steps:

1. Heat oven to 350 degrees.
2. Melt shortening, mix in brown sugar, vanilla, and egg.
3. Stir in remaining ingredients.
4. Spread in greased 8x8x2 pan.
5. Bake 25 minutes.
6. Cut into squares while warm (and preferably serve while warm).

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Recipe: Cincinnati Chili

The city of Cincinnati has a particular variety of chili that is unlike any found outside that area. Chili restaurant chains, notably Gold Star Chili and Skyline Chili, exist throughout the area. A big fan of the chili, I have spent many hours over the years trying to duplicate their recipe. This is as close as I can get. (Some have said they can't tell the difference.)

Ingredients:

2 pounds of Hamburger
2 Onions, chopped finely
1 quart Water
1/2 tsp. Allspice
2 tsp. Garlic Powder
6 Tbsp. Chili Powder
3 tsp. Cumin
1 tsp. Cayenne Pepper
1/2 tsp. Cloves
6 drops Tabasco Sauce
Two 8 oz. cans Tomato Sauce
1 tsp. Accent (MSG, optional)
2 tsp. Paprika
1/2 oz. Unsweetened Chocolate
1 bay leaf, crumbled finely
2 tsp. Worcestershire sauce
2 tsp. Cinnamon
1/2 tsp. Salt
2 beef Buillon Cubes
1 can of Chili Beans (optional)

Step:

Couldn't be easier! Just put all of the above into a large pan and simmer for 2-3 hours until it's cooked. (Yes, even the raw hamburger.)

Serve over cooked spaghetti (per package directions). Top with finely shredded Cheddar Cheese.

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Recipe: Gran's Potato Soup

My grandmother ("Gran") makes my favorite Potato Soup. A while back I grilled her for the recipe, and she finally shared it with me. Here it is:

Ingredients:

6-8 Potatoes, chopped into small cubes about 1/4 inch each
1 small Onion, chopped finely
1 stalk Celery, chopped finely
Water
1 large can of Evaporated Milk
Salt and Pepper, to taste
1/2 stick Butter or Margarine

Steps:

1. Boil the potatoes, onion, and celery in enough water to cover them.
2. When the potatoes are done, mash them slightly, using a spoon or other implement.
   This will thicken the soup somewhat.
3. Add the can of evaporated milk and the margarine/butter.
4. Add salt and pepper to taste. (I use about a teaspoon of salt and a quarter of a teaspoon of
   pepper.)

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Recipe: Samosas

Samosas are an Indian appetizer, commonly served in Indian restaurants. They are fairly easy to make at home, although they can be time consuming to assemble. To keep cooking time low, I recommend using egg roll wrappers as a substitute for actual samosa pastry dough, which is also time-consuming to prepare.


Ingredients:
4-5 medium Potatoes, boiled in the skin and cooled
4 Tbsp. Vegetable Oil
1 medium Onion, peeled and very finely chopped
1 cup of Peas, fresh or frozen
1 Tbsp. Ginger (fresh, minced)
1 fresh Green Chili Pepper, finely chopped
3 Tbsp. Water
1 1/2 tsp. Salt
1 tsp. ground Coriander
1 tsp. Garam Masala (an Indian spice mixture)
1 tsp. Cumin
1/4 tsp. Cayenne Pepper
2 Tbsp. Lemon Juice
3 Tbsp. fresh Cilantro/Coriander/Parsley (whatever you can get)
One package of Egg Roll Wrappers

Steps:

1. Peel the potatoes and dice them into quarter-inch cubes.
2. Heat the oil in a frying pan and put the onions into it. Fry them until they begin to
   turn brown at the edges.
3. Add the peas, ginger, chili pepper, fresh coriander, and water.
4. Cover the frying pan, lower the heat to simmering, and simmer until the peas are cooked, stirring occasionally. Add water if needed to keep the mixture from drying out.
5. Add the potatoes, salt, etc., and mix. Cook on low heat for 3-4 minutes.
6. Let the mixture cool slightly, so that it can be easily handled.
7. Stuff the egg roll wrappers with the filling and deep fry to a golden brown.

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Recipe: Red Dwarf Vindaloo

Vindaloo is an Indian dish, made with meat (chicken, pork, etc.) and potatoes. It also includes a hefty amount of spices. If you like spicy food, use this recipe as-is. If you prefer things a little less spicy,
cut back on the crushed red pepper. I call it Red Dwarf Vindaloo because I got started eating Vindaloo after hearing the characters on the Red Dwarf British TV series mention it.

Ingredients: 
10 Tbsp. Vegetable Oil
2 Onions, chopped coarsely
2 tsp. Cumin
1-3 tsp. Crushed Red Pepper
1 tsp. Black Pepper
1 tsp. Cardamom
1 tsp. Cinnamon
1 1/2 tsp. Dry Mustard
2 tsp. Curry Powder
5 Tbsp. Vinegar
2 tsp. Salt
2 tsp. Brown Sugar
1 1/3 cups Water
2 pounds Chicken (or Beef, Pork, etc.)
1 tsp. Ginger (minced or dry)
1 small head Garlic (6-7 cloves)
2 tsp. Coriander
1/2 tsp. Turmeric
1 Can of "New Potatoes" (small white potatoes)

Steps:

1. Fry the onions in the oil until they are deep brown, almost burnt.
2. Remove the onions from the oil and put them in a blender.
3. Put all of the remaining ingredients, except for the meat and the potatoes, into the
   blender.
4. Blend the spices and onions until you have a relatively smooth paste, which will be a greenish brown color. This is the "vindaloo paste".
5. Sear the meat in the oil until it is browned on the outside. It does not necessarily have to be cooked, just "sealed" by the heat.
6. Mix the vindaloo paste in with the meat and oil until the oil "disappears" into the
   paste.
7. Add the potatoes and stir.
8. Simmer for about 1 hour or until meat is cooked.
9. Serve over cooked white rice.

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Recipe: Spaghetti Sauce with Meatballs

Here is a recipe for Spaghetti Sauce and Meatballs my dad sent along
today.  I believe it comes from my uncle Ray.  Dad says it
should be a very good spaghetti sauce recipe.

Spaghetti Sauce with
Meatballs
                                                    

(Makes approximately 4 servings)

2  tablespoons olive oil
1   6oz. can tomato paste
1  small onion, chopped 

2 teaspoons oregano, dried 
1/2  teaspoon fennel seeds
1  teaspoon dried Basil
3  cloves garlic, minced
1  tablespoon parsley, dried
1  small green pepper, chopped
1  teaspoon salt
2  16 ounce cans tomatoes, chopped
1/4  teaspoon pepper
1  16 ounce can tomato sauce
1/4  cup Parmesan cheese       

                

*****  Meatballs;  Use Johnsonville Mild Italian Sausage
links, sold at Kroger stores. Just remove the casing, form them into
balls and place in a pan, on a rack in a preheated 350F oven for about
20 minutes.  Remove from oven, set aside.  Add the meatballs
to the sauce during the simmer phase for about 45 minutes.

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Grandma Salsbury's Spaghetti Sauce Recipe

My late grandmother's spaghetti sauce recipe, as recounted by my uncle.

Spaghetti Meat Sauce     
(12  large servings)

2 pound ground beef             
4 teaspoons Italian seasoning
2 pound Italian sausage links (Mild) cut into 1 inch lengths
4 teaspoons Worcestershire sauce
1 cup carrots, chopped
2 large onion, chopped            
1 teaspoon garlic powder
4 cans (15oz) tomato sauce        
1 teaspoon sugar
1 28oz can diced tomatoes       
1 teaspoon chili powder
2 can tomato paste              
6 teaspoon dried oregano

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