Old Fashioned Recipes

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Chuckwagon

Cookie at the Chuckwagon.

Bean Soup

  • 1 lb. white beans
  • 6 cups cold water (1st amount)
  • 1 ham bone with the meat on it
  • 2 tsp salt
  • 1 small onion
  • 1 bay leaf
  • 1/2 tsp dry mustard
  • 4 cups water (2nd amount)
  • 1 cup tomatoes
  • 3 cups water (3rd amount)

In your soup pot, soak the beans in the 6 cups of water overnight in a cool place.

In the morning, add the ham bone, salt, onion, bay leaf, mustard and 4 cups water. Cook slowly, covered for 3 hours. You should stir the soup 2 or 3 times during this period. Remove from heat and take out the ham bone and bay leaf, slip the meat from the bone and return meat to the soup. Add tomatoes and remaining 3 cups of water and simmer 1/2 hour. Soup is ready to serve.

Potato Soup

  • 1 Tbsp flour
  • 3 potatoes
  • 4 cups milk
  • 1 onion
  • 2 stalks celery
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp butter
  • Carrots and Bacon pieces (optional)

Cook potatoes and onions in salted water, until they are soft mashed. Scald milk with the celery, remove celery and add the butter and flour which is creamed together. Then add the prepared potatoes to the milk and season with salt and pepper. Bring to a boil and serve at once.

Baked Corn

  • 2 Tbsp butter
  • 1 1/2 tsp flour
  • 1 cup milk
  • 2 cups cooked corn
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1/8 tsp pepper
  • 2 eggs

Melt butter, add flour and mix well. Add milk gradually and bring to the boiling point, stirring constantly. Add corn, salt and pepper and heat thoroughly. Remove from fire, add well beaten eggs and pour in a greased baking dish. Bake in a moderate oven, 350 deg.F. for 25 min.

Old Fashioned Egg Custard Pie

  • 1/4 c. butter, softened
  • 2/3 c. sugar
  • 2 eggs
  • 3 Tbsp. flour
  • 3/4 c. evaporated milk
  • 1/4 c. water
  • 1 tsp. Vanilla
  • Nutmeg
  • 1 unbaked pie shell

Cream butter, gradually add sugar, beating well. Add eggs and flour. Mix well. Stir in milk and water and vanilla. Pour into pie shell. Bake 20 minutes at 400 degrees then reduce heat to 300 degrees for 15 more minutes.

Sweet Potato Pie

  • 3 c. cooked mashed sweet potatoes (if canned, drain well)
  • 1/2 c. margarine
  • 2 c. sugar
  • 1 tbsp. vanilla extract
  • 1/4 tsp. Salt

Combine all ingredients together. Whip until smooth. Pour into cooked pie shell. Cover top with chopped pecans or walnuts. Good served warm or cold.

Vanilla Crumb Pie

  • 1 c. brown sugar
  • 1 c. maple syrup
  • 2 c. water
  • 2 tbsp. Flour

Boil together 1 minute and set aside.

In a large bowl, beat:

  • 1 egg
  • 1 tsp. Vanilla
  • 1/2 tsp. cream of tartar
  • 1 tsp. soda

Add to the above syrup mixture. Then divide equally in 3 unbaked pie shells. Top with crumbs made of:

  • 2 c. pastry flour
  • 1/2 c. lard
  • 1/2 tsp. Soda
  • 1 c. brown sugar
  • 1 tsp. cream of tartar

Bake 45 minutes in 350 to 375 degree oven.

Peach Cobbler

  • 1 1/2 c. self-rising flour
  • 1/2 c. shortening
  • 1/3 to 1/2 c. milk
  • 1 tsp. Cinnamon
  • 1 stick oleo
  • 2 (16 oz.) cans sliced peaches, sliced thinner
  • 1 1/2 c. sugar
  • 2 c. liquid (juice and water)

Cut shortening into flour, add milk, roll into a rectangle approximately 20-inches wide. Drain juice from peaches, if juice isn’t 2 cups, add water to make 2 cups. Pour into saucepan, add sugar, heat until sugar is dissolved. (Sugar Syrup) Slice peaches thin and spread over dough, sprinkle with cinnamon. Melt oleo in 9×13 inch pan at 350 degrees. Roll peaches and dough into jelly roll. Slice into 1-inch sections about 20 slices (pinwheels). Place pinwheels into oleo, pour sugar-syrup over pinwheels carefully. Bake at 350 degrees for approximately 55 minutes.

Butterscotch Pie

  • 1/2 c. butter or Oleo
  • 1 c. water
  • 2 egg yolks
  • 1 c. brown sugar
  • 2 1/2 tbsp. Cornstarch
  • 1 1/2 c. milk

Brown butter in pan. Then add sugar and cook together, stirring constantly, until sugar is melted. Add water; stir slowly and cook until sugar is again dissolved. Combine cornstarch, egg yolks and milk, and add to sugar mixture. Cook until thickened. Pour in baked pie shell and top with cream.

Strawberry Cobbler

  • 1 qt. fresh strawberries
  • 1/4 lb. Butter
  • 1 c. milk
  • 1 c. flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. Salt
  • 1 c. sugar
  • 1/4 tsp. ground cinnamon
  • Whipped cream (optional)

Heat oven 400 degrees. Hull the strawberries. Melt butter in an 8×12 inch baking dish in preheated oven about 4 minutes. Remove dish from oven. Add milk, flour, baking powder, salt, sugar and cinnamon to the baking dish and stir until just mixed. Arrange strawberries, tips pointed up, on top of the batter. Bake cobbler in oven until golden brown, about 25 minutes. Serve warm or at room temperature. Makes 4 servings.

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Pecan Pie

  • 3 eggs
  • 1 tsp. melted butter
  • 3 tsp. Flour
  • 1/4 tsp. Vanilla
  • 1/8 tsp. Salt
  • 1/2 c. sugar
  • 1 1/2 c. syrup
  • 2/3 c. chopped pecans
  • 1 unbaked pie shell

Beat eggs; blend in butter, flour, vanilla, salt, sugar and syrup. Add pecans; pour into pie shell. Bake in preheated 425 oven for 10 minutes. Reduce oven temperature to 325 and bake 40-45 minutes longer.

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