Mom's Recipes

(Easy and Inexpensive)

Calico Beans

1/2 to 1 pound ground beef
1 onion, diced
4 slices bacon
3 cans(15 1/2 ounce) or 4 cups beans (different kinds, e. g., northern beans, pinto beans, red kidney beans or pork'n beans)(dont't have to be from cans-cook your own)
2 tablespoons vinegar
1/2 cup ketchup
2 tablespoons mustard
1/4 to 1/2 cup brown sugar or equivalent packages of Sweet 'n Low

Open cans and drain beans. Brown ground meat and onions; drain. Cook bacon and crumble. Mix beans and bacon and add to meat/onion mixture. Combine other ingredients and add to meat/bean mixture. Pour into casserole dish and bake at 350 degrees for 1 hour.

Americanized Borscht

about 1 pound ground beef
1/3 head cabbage
1 can sliced beets
2 carrots
2 white potatoes
1 onion
1 can tomato sauce or tomato paste (or a couple of fresh tomatoes)
Salt to taste.

Brown the meat and drain. While meat is browning, slice/dice vegetables. Fry half of the sliced vegetables. Mix all ingredients, including beets and the liquid from the can. I usually add about 4 cups water. Cook until potatoes are soft and pink from the beet juice.
Borscht is good a room temperature and with a dollop of sour cream.

Make Ahead Vegetable Salad

1 cup sugar or equivalent Sweet 'n Low
1/2 cup vegetable or canola oil
3/4 cup vinegar
1 can small green peas
1 can French-cut green beans
1 small jar pimentos
1 can small white corn (shoe peg)
1 cup chopped celery
1 cup carrots sliced into coin shapes
1 chopped green pepper
1 chopped onion

Boil sugar or sugar substitute, oil and vinegar until sugar dissolves. Combine all ingredients. Pour dressing over vegetables and refrigerate in tightly sealed container at least 24 hours. Will keep for four weeks in refrigerator.

No-Sugar No-Bake Baked Beans

2 slices bacon
3/4 cup chopped onions
1 cup ketchup
3 tablespoons water
4 tablespoons vinegar
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans Great Northern beans
14 packets artificial sweetener

Open cans and drain beans. Set aside.
Cut bacon into small pieces and cook about three minutes. Add onion and cook together until bacon is crisp.
Combine all other ingredients, EXCEPT artificial sweetener. Add to bacon and onion mixture. Mix. Add beans and bring to boil. Reduce heat and simmer, covered, for about 20 minutes.
Add artificial sweetener.

Abigail's Squash Casserole

6 medium yellow squash
1/4 teaspoon pepper
1/2 teaspoon salt
1 egg
1/2 cup evaporated milk
1 can cream mushsroom soup
1/4 cup onion
1/4 green pepper
1 cup grated sharp cheddar cheese
buttered cracker crumbs

Clean, dice and boil squash. Mix all ingredients, EXCEPT cracker crumbs. Pour into baking dish. Now top with cracker crumbs. Bake coverless at 350 degrees for 30 minutes.

Colonial Corn Custard

2 cans whole kernal corn, drained
1/4 c. flour
1 teaspoon salt
1 teaspoon sugar
1/3 teaspoon pepper
3 eggs
2 cups milk
2 tablespoons butter or margarine

Mix corn with flour, sugar, salt and pepper. Add beaten eggs, milk and butter. Bake at 350 degrees in a buttered baking dish set in a pan of hot water for 50 minutes or until an inserted knife comes out clean.

Katherine's Corn-Rice Casserole

3 cups cooked rice
2 cans cream-style corn
1 small bell pepper, chopped
1 onion, chopped
1 stick butter
1/2 can jalapeno peppers, chopped (optional)
1 teaspoon sugar
grated Cheddar cheese

Saute bell pepper and onion in butter. Combine all ingredients and place in cassserole dish. Bake at 350 degrees for 30 minutes. Add grated cheese on top during the last 15 minutes.
This recipe is great without the peppers for a change. (And that makes it easier on stomachs.)

Broccoli Soup

1 Tablespoon margarine or oil
1 large onion, choped
2 cloves garlic or a tablespoon of garlic powder
3/4 teaspoon curry powder (optional)
Black Pepper
1 2/3 c. chicken broth (water with 1/2 teaspoon cooking oil will substitute)
1 c. water
2 broccoli stems, chopped very fine (save the flowerets for salads)
1 large white potato
1 c. milk

Bake (or boil) potato and set aside to peel when cool.
Saute onion in margarine or oil. Add curry, pepper, garlic, broth and water. Bring to a boil. Add broccoli and potato. Return to boil. Reduce heat and simmer for 20 minutes.
If you like, run through blender or food processor to get out the lumps. Stir in milk. Cook over low heat about 10 minutes. Do not return to boil. (That did happen to me and it didn't ruin the soup.)

Split-Pea Soup

6 to 8 ounces dried green and/or yellow split peas
2 teaspoons oil (preferably olive)
1/2 cup chopped onion
3/4 cup chopped carrot
1 garlic clove, minced
4 ounces diced turkey ham
1 teaspoon marjoram
3/4 teaspoon salt
1/8 teaspoon pepper

Soak peas about 6 hours. Rinse.
In saucepan, heat oil. Add onion, carrot and garlic. Saute until soft, about 5 minutes. Add peas and four to five cups of water. Bring to a boil; reduce heat and simmer, covered about 1 hour. Stir several times during hour.
Add ham, marjoram, salt and pepper; re-heat mixture. Reduce heat and let simmer just a few minutes before serving.

Black Bean Soup

1 lb. black beans
4 cloves garlic
1/2 tablespoon salt
1 1/2 teaspoon cumin
1 1/2 teaspoon oregano
1 to 2 tablespoons water
2 small/medium onions, chopped
2 green peppers, chopped
5 tablespoons oil (Preferably olive)

Soak beans overnight. Rinse.
Add almost 2 quarts of water and simmer until beans are tender, maybe as long as three hours.
Mince garlic and add salt and herbs. Save for later. Saute onions and green peppers in oil until transparent, then add the garlic mixture and water. Simmer for several minutes. Add this to the beans. Bring to boil. Reduce heat and simmer at least 30 minutes.

Plum Cake

2 c. self-rising flour
2 c. sugar
1 c. oil
3 eggs
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1 jar plum baby food

Stir together the dry ingredients. Add oil, eggs (1 at a time, stirring thoroughly), and plums. Pour into greased and floured tube pan. Bake at 350 degrees for 45 to 60 minutes.

Biscuits

2 cups self-rising flour
1/3 cup cooking vegetable oil
3/4 cup milk or water

Preheat oven to 450 degrees. Mix milk (or water) and oil and add to flour. Knead on a floured surface and roll out (or just flatten out with hands.) Use biscuit or cookie cutter to make 10-12 biscuits and bake on ungreased cookie sheet for 10-12 minutes.

Cornbread

1 and 1/2 cup cornmeal
1/2 cup plus 1 Tablespoon self-rising flour
1 tsp. baking powder
1/2 tsp. salt
1 cup whole or skim milk
1 egg, beaten
1/4 cup oil, not quite to top of measuring cup

Preheat oven to 425 degrees. Grease an 8 x 8 inch pan.
Mix dry ingredients. Add liquid ingredients stirring just enough to mix. Bake in your greased pan for about 25 minutes.

Emily's Basic Muffin Mix

1/2 cup sugar
2 cups self-rising flour (if not self-rising, add 1 t. salt and 1 t. baking powder)
1 egg
3/4 cup milk or juice Choose one of the following: 1 cup jam, 1 cup apple chunks, 1 cup cranberries, 1 cup blueberries, 1 cup fruit cocktail (drained, use the juice in recipe for liquid)

Preheat oven to 350 degrees. Use a muffin tin for 12. Grease or use liners.
Mix dry ingredients. Add wet and barely mix or will be tough. Bake about 12 minutes.

Easy Potato Bake

3 to 4 white potatoes
1 large onion
ham cubes (turkey ham is O.K.)
milk or water
salt
Enough margarine or non-stick spray to prepare casserole dish

Preheat oven to 400 degrees. Prepare casserole dish with margarine.
Peel and slice thin or cube potatoes. Slice or dice onion. Layer with ham in a casserole dish. Start with onion on bottom. Onion, potato, ham, and so forth. When casserole is full to about 1-inch from top (It'll bubble when cooking, leave 1-inch so it won't bubble out), pour in milk or water until ingrendients are just barely covered. Sprinkle with salt.
Bake about 1 hour and 30 minutes. If you are using a shallow baking dish, check to see if potatoes are soft after 45 minutes to an hour.

Rice Pudding

2 cups milk (skim is good)
1/2 cup sugar
1/2 cup short grain rice
2 eggs
1 tsp. vanilla extract (nice, but not necessary)
2 pinches cinnamon
about 1/2 cup Fruit (optional: raisins, dried cherries, cranberries, etc.)

In a small saucepan, bring 1 cup of the milk, the sugar and 2 tablespoons of water to a boil. Stir in the rice. Reduce heat to low and simmer 30 minutes, stirring occassionally.
Preheat oven to 325 degrees and prepare a 1 and 1/2 quart baking dish with cooking spray or margarine.
In a bowl, combine remaining 1 cup milk, eggs, fruit, vanilla and cinnamon. Stir cooked rice mixture into milk mixture. Pour into baking dish. Bake 25 minutes, stirring twice.

Holiday Oranges

1 or more oranges
cinnamon/sugar mixture (1 part cinnamon to 2 parts sugar)

Peel orange(s) and pull apart slices. Dip each in cinnamon/sugar mixture. Serve.

Links to other sites on the Web

Champagne Cooking on a Beer Budget

Recettes
Recipes (from France and in French - we're learning)

Canteen Fare
Recipes from Grace Brothers' Canteen
("Are You Being Served")
Includes Toad in the Hole, Shepherd's Pie and Rissoles

Calhoun Bend Mill, Inc.
Southern Recipes and More!!!

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