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Old Fashioned Recipes - Page 2

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Gold Rush Pork Chops

  • 4 pork chops 1 inch thick min.

  • 2 apples sliced

  • 2 cups apple cider

  • flour

  • salt, pepper, cinnamon, nutmeg

Combine the flour, salt, pepper, cinnamon, and nutmeg. Roll pork chops in this mixture and brown the chops. When chops are brown, turn down heat, add flour mixture for the gravy, top chops with sliced apples and add the apple cider until the chops are covered.

Simmer until tender, About 1 hour. When down, the chops will be in gravy.


Emigrant Potato Salad

  •  18 medium-sized potatoes

  •  3 medium-sized onions, diced

  •  9 cups diced celery

  •  3 medium cucumbers, diced

  •  9 sweet green bell peppers, diced

  •  9 pimentos, cut

  •  1 doz. eggs, boiled hard, peeled

  •  1 teaspoon celery salt

  •  3 cups mayonnaise *

Wash and cook the potatoes without paring. Cool, peel, and slice (or cube). Blend all ingredients well, taking care they do not lose their identity. Refrigerate or keep on ice.


Corn Fritters

  • 2 cups corn bread mix

  • 1/2 cup water

  • 1/2 cup canned corn, drained

  • 1/4 cup cooking oil

Put the corn bread mix in a bowl and, using a fork to blend, gradually add the water. Be careful not to over-blend. The dough should be quite stiff. Add the corn, which should be well drained. Put about one-fourth of the oil in a skillet and heat. Ladle the batter into the hot oil and fry for about 2 minutes, turning once. Serve with syrup, honey or butter. This recipe makes about 12 fritters.


Baked Beans






  • American Indian Cooking - Herbs & Lore2 cups navy or pea beans

  • 1 1/2 tsp salt

  • 2 Tbsp brown sugar

  • 1/4 cup molasses

  • 1 bay leaf

  • 1/2 tsp dry mustard

  • 1 Tbsp chopped onion

  • 1 cup boiling water

  • 1/2 pound piece salt pork


Wash beans, discard imperfect beans. Cover with water and soak overnight, or cover with boiling water and soak 4-5 hours. Drain, cover with a large amount of boiling salted water; boil slowly for 1 hour. Drain, combine salt, sugar, molasses, bay leaf, mustard, onion and water and add to beans. Pour into bean pot. Score rind of pork and press into beans, leaving the rind exposed. Cover beans with additional water, (boiling) and bake in 300 deg F oven for 4 hours. Remove cover for last 1 1/2 hours cooking.



Continued Next Page

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