Days Gone By Old Fashion Recipes: Pork Chops W/Potatoes, Indiana Persimmon Bread, Ham Deviled Eggs

We all need comfort food and a reminder of mom or grandma's kitchen from time to time. These old fashion recipes are as good today as they were then. Share your memories with your family while you sit around the table enjoying this dishes! Pork Chops with Potatoes is a recipe from a lady in the church where I grew in Southern Indiana. We often had church fellowships, all day meetings with dinner on the grounds, etc where the "church ladies" provided the food and we children played and ate! Good memories, for sure. Deviled eggs were often a part of such meals and this recipe for Ham Deviled Eggs is a little different than most. In the Fall in Southern Indiana one of the most beloved food is persimmons. These persimmons are small little fruits about like the size of a cherry tomato. A ritual of the season is gathering persimmons, sometimes called persimmon picking although that is a misnomer. These little jewels are very bitter until they are ripe. We usually wait until they fall from the trees and then they are delicious. The Persimmon Bread recipe here, is a real Southern Indiana treat.

PORK CHOPS WITH POTATOES
2 cups potatoes, sliced thin
1 tsp salt
4 pork chops
1 small onion, sliced
4 tbsp flour
1 cup milk
pepper

Arrange potatoes and onion in layers in a greased baking dish. season with salt and pepper. Trim fat off pork chops and roll chops in some flour, then brown in a pan on each side and remove from pan.

Set aside all, except 1 tablespoon of the fat from the pork chop pan. Brown the flour with the fat in the pan. Add the milk. Blend until smooth and cook to a thin white sauce. Pour sauce over the potatoes. Top with the chops. Cover dish and bake at 350 degrees for 50 to 60 minutes.

HAM DEVILED EGGS
6 hard-boiled eggs
3 tbsp finely chopped cooked ham
2 tbsp mayonnaise
2 tbsp softened cream cheese
1 tsp prepared mustard
1 tsp lemon juice
1/2 tsp caraway seeds
paprika, if desired

Cut egg in half lengthwise. Remove yolks and set whites aside.

In a small bowl, mash egg yolks with a fork. Add the ham, mayonnaise, cream cheese, mustard, lemon juice, and caraway seeds to the mashed yolks. Stir the mixture to blend well. Refill the egg whites with the mixture using a heaping tablespoon of the mixture per egg white half. Sprinkle with paprika, if desired.

MIDWEST-STYLE PERSIMMON BREAD
1 1/3 cup sugar
1/3 cup butter
2 eggs
1 cup persimmon pulp
1/3 cup cold water
1 2/3 cups flour
1 tsp soda
3/4 tsp salt
1 tsp cinnamon
1/4 tsp baking powder
1/2 cup raisins
2/3 cup chopped pecans or hickory nuts

Cream sugar and butter. Add the eggs, persimmon pulp, and cold water. Sift the dry ingredients together an add to the persimmon mixture. Add the raisins and nuts. Pour into a well-greased loaf baking pan. Bake at 325 degrees for 1 hour. Cool and drizzle with glaze.
GLAZE: 3 tbsp powdered sugar, 1 tbsp water, 1 tsp lemon juice. Mix together.

Enjoy!

For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com
For more of her recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com

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How to Make a Really Different Pasta Dish - Make This Old Fashion Chili Lasagna

I got this recipe many years ago from a Home Economics teacher. It is an excellent dish for those who like things spicy. For the uninitiated, use less chili powder. This is a good dish for pitch-in meals, potlucks, church socials, etc. as it feeds several. It is also just a good family dish. It makes a great meal when you add a salad. For dessert serve something light and cool like the Pineapple Mallow recipe below.

CHILI LASAGNA

1 pkg lasagna noodles
1 lb ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 can diced tomatoes with the juice
1/4 cup chili powder
3 8-oz cans tomato sauce
1 tsp salt
1/4 tsp black pepper
1 pkg (8-oz) cheese slices, cut into strips

Cool lasagna noodles according to the package directions and drain well.

Preheat oven to 350 degrees.

Saute beef, bell pepper, and onion in a skillet for 10 minutes or until the beef is browned and the veggies are crisp tender. Drain. Return mixture to the pan and add the tomatoes, tomato sauce, chili powder, salt, and pepper. Stir and set aside. In a 13 x 9-inch baking pan, arrange a layer of lasagna noodles. Put a layer of the meat mixture then a layer of cheese over the noodles. Repeat the layers, ending with cheese. Bake at 350 degrees for 40 minutes or until heated through and bubbly.

REFRIGERATOR PINEAPPLE MALLOW

1 lb marshmallows
1/2 cup milk
1 #2 can crushed pineapple
1 pint heavy cream, whipped
1/2 cup chopped walnuts
1 1/3 cups Graham cracker or vanilla wafer crumbs

Melt marshmallows in milk over hot water. Add crushed pineapple and cool; then add whipped cream and walnuts. Line a 13x9-inch pan with 1 cup of crumbs. Pour the pineapple mixture in. Sprinkle remaining crumbs over top. Let stand in refrigerator overnight. Cut in squares and serve with additional whipped cream, topped with a maraschino cherry.

To Freeze: Prepare pan by lining with aluminum foil. Then proceed as above. When thoroughly chilled, wrap pan completely in foil, seal and freeze.

To Prepare Frozen Dessert for Eating: Remove outer wrapping of foil. Let stand 1 1/2 hours in refrigerator before serving.

Enjoy!

For more old fashion recipes visit http://grandmasvintagerecipes.blogspot.com.

For more recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com.

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Delicious Old Fashion Corn Bread and Hush Puppies Recipes That Are Easy to Make

Cornbread and Hush Puppies are often what makes the meal!.  I can remember walking into my paternal grandmother's kitchen, walking over to her big wood-fired kitchen stove to finding a big pot of beans and a large pan of cornbread.  Wonderful memories were made in that kitchen especially when we sat in there absorbing the heat from that old stove.  Just thinking about it makes my mouth water.  Today I share on of my old fashion recipes for Buttermilk Corn Bread with Peppers.  Sure does make those beans good! Did your family ever "go fishing" then come in and fry up the fish and make hushpuppies?  I don't like fish but I always ate more than my share of the hushpuppies!  Next time you have fish, try making these delicious Hush Puppies.

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com  She also is diabetic and shares diabetic information and recipes at http://diabeticenjoyingfood.blogspot.com

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Old Fashion Recipes for Walnut Breads: Walnut Date Loaf and Orange Walnut Bread

Walking into the house to the smell of fresh baked bread always brings to mind memories of grandma's house or coming home hungry after school and knowing mom had been spending time in the kitchen.  Following are a couple of old recipes retrieved from my mother's old tin recipe box that I got when she passed away.  Walnut date loaf and orange walnut bread can both be made with pecans, if you don't like walnuts.  However, walnuts have known health benefits and we could all stand to eat more of them.  Also, both of these breads make good gift breads.  Give as hostess gifts, take to the office, wrap in plastic wrap, tie with a pretty bow and give for Christmas gifts, etc.

Grandma Linda is a collector of vintage recipes. She enjoys sharing her collection on her blog at http://grandmasvintagerecipes.blogspot.com For diabetic recipes she suggests diabeticenjoyingfood.squarespace.com

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How to Make Nana's Old Fashion Banana Nut Bread

If you want to relive those days of enjoying Banana Nut Bread at Nana's house, this recipe is for you. It is easy to make and taste like Nana's.

NANA'S OLD FASHION BANANA NUT BREAD

Bread Pan

5 tbsp butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
2 egg whites
1 tsp vanilla extract
1 1/2 cups very ripe mashed bananas
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup heavy cream
1/2 cup chopped walnuts

Preheat oven to 350 degrees. Lightly grease a 9-inch loaf pan; set aside.

In a large mixing bowl, with an electric mixer at medium speed, beat butter until light and fluffy. Add granulated sugar and brown sugar beating well. Add egg, egg whites, and vanilla beating until well blended. Add the banana and beat on high speed for about 30 seconds.

In a medium mixing bowl, combine the flour, baking soda, salt, and baking powder. Add the flour mixture to the creamed mixture alternately with the cream, ending with the flour mixture. Stir walnuts into the batter.Pour bread batter evenly into the prepared loaf pan. Bake at 350 degrees about 1 hour and 15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove bread from pan and finish cooling on the wire rack. Slice and serve.

NOTE: Cooled bread can be wrapped tightly in plastic wrap and served the next day. This is also a way to give a good food gift. Wrap in plastic wrap and add a pretty bow that fits the occasion.

Enjoy!

How to Make Nana's Old Fashion Banana Nut Bread

For more "sweet" recipes visit http://ladybugssweettreats.blogspot.com
For diabetic breads, other recipes and information go to http://diabeticenjoyingfood.squarespace.com

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How to Make Old Fashion Bread

How To Make Old Fashion Bread

If you are a bread lover, then you will want to make this bread. It is a type of bread that reminds one of the bread made in old fashion brick ovens many years ago. This bread is firm but has a very good taste. Serve it hot with butter and jams.

Bread Pan

The following recipe will make six loaves. If you want only two loaves, just divide the recipe by three:

4 ½ pounds all purpose flour
1 teaspoon salt
1 cup oil
½ pound sugar
1 ounce dry yeast
6 cups warm water

Use a stainless steel bowl to place your yeast in. Add the two tablespoons of sugar and cup of warm water. Let the yeast work. Once the yeast starts to rise you will know that your bread is going to rise okay.

In a large mixing bowl place the flour, salt, remaining sugar, oil, bowl of yeast mixture and five cups of warm water. Mix it all on low speed, with a mixer that has a dough hook, until blended well. Adjust the mixer to medium speed for four more minutes. The dough should show the right consistency at this point. If it is too dry, just add a little more water and mix for another minute.

Once your dough has been mixed properly, divide it into 24 ounce round, tight balls. Let them stand for five minutes on a table. While waiting, grease your bread pans. Take each ball of dough and flatten it to remove any air. Fold the bottom portion of the flattened dough up to the middle and do the same to the top portion. Press it down and fold in half so that it is in the shape of a hoagie bun. Place in the greased bread pan with the seam on the bottom and let it sit and rise under a towel until it has doubled in size.

Preheat the oven to 350 degrees. When they are ready, place all the loaves of bread in the oven and bake for 20 minutes. Rotate the bread pans and bake for another 20 minutes. Remove from the oven and from the pan and let cool on a wire rack. Let cool and enjoy!

How to Make Old Fashion Bread

Remove your bread from the oven safely with oven gloves. To see the types available visit http://www.ovengloves.org.

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How to Make Old Fashion Bread

How To Make Old Fashion Bread

If you are a bread lover, then you will want to make this bread. It is a type of bread that reminds one of the bread made in old fashion brick ovens many years ago. This bread is firm but has a very good taste. Serve it hot with butter and jams.

The following recipe will make six loaves. If you want only two loaves, just divide the recipe by three:

4 ½ pounds all purpose flour
1 teaspoon salt
1 cup oil
½ pound sugar
1 ounce dry yeast
6 cups warm water

Use a stainless steel bowl to place your yeast in. Add the two tablespoons of sugar and cup of warm water. Let the yeast work. Once the yeast starts to rise you will know that your bread is going to rise okay.

In a large mixing bowl place the flour, salt, remaining sugar, oil, bowl of yeast mixture and five cups of warm water. Mix it all on low speed, with a mixer that has a dough hook, until blended well. Adjust the mixer to medium speed for four more minutes. The dough should show the right consistency at this point. If it is too dry, just add a little more water and mix for another minute.

Once your dough has been mixed properly, divide it into 24 ounce round, tight balls. Let them stand for five minutes on a table. While waiting, grease your bread pans. Take each ball of dough and flatten it to remove any air. Fold the bottom portion of the flattened dough up to the middle and do the same to the top portion. Press it down and fold in half so that it is in the shape of a hoagie bun. Place in the greased bread pan with the seam on the bottom and let it sit and rise under a towel until it has doubled in size.

Preheat the oven to 350 degrees. When they are ready, place all the loaves of bread in the oven and bake for 20 minutes. Rotate the bread pans and bake for another 20 minutes. Remove from the oven and from the pan and let cool on a wire rack. Let cool and enjoy!

Remove your bread from the oven safely with oven gloves. To see the types available visit http://www.ovengloves.org.

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How to Make Nana's Old Fashion Banana Nut Bread

If you want to relive those days of enjoying Banana Nut Bread at Nana's house, this recipe is for you. It is easy to make and taste like Nana's.

NANA'S OLD FASHION BANANA NUT BREAD

5 tbsp butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
2 egg whites
1 tsp vanilla extract
1 1/2 cups very ripe mashed bananas
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup heavy cream
1/2 cup chopped walnuts

Preheat oven to 350 degrees. Lightly grease a 9-inch loaf pan; set aside.

In a large mixing bowl, with an electric mixer at medium speed, beat butter until light and fluffy. Add granulated sugar and brown sugar beating well. Add egg, egg whites, and vanilla beating until well blended. Add the banana and beat on high speed for about 30 seconds.

In a medium mixing bowl, combine the flour, baking soda, salt, and baking powder. Add the flour mixture to the creamed mixture alternately with the cream, ending with the flour mixture. Stir walnuts into the batter.Pour bread batter evenly into the prepared loaf pan. Bake at 350 degrees about 1 hour and 15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove bread from pan and finish cooling on the wire rack. Slice and serve.

NOTE: Cooled bread can be wrapped tightly in plastic wrap and served the next day. This is also a way to give a good food gift. Wrap in plastic wrap and add a pretty bow that fits the occasion.

Enjoy!

For more "sweet" recipes visit http://ladybugssweettreats.blogspot.com
For diabetic breads, other recipes and information go to http://diabeticenjoyingfood.squarespace.com

Friends Link : calphalon contemporary nonstick

Old Fashion Apple Bread and American Heart Association Pumpkin Pecan Bread

Whether you are looking for a sweet bread recipe to make for your family, share with friends, or give as gifts, here are a couple of old fashion recipes that are perfect for any occasion. The Pumpkin Pecan Bread is an old recipe from the American Heart Association and is a great recipe that makes four loaves per recipe. The old fashion Apple Bread is always a favorite. After all, what is more American than apple recipes! Give these great old recipes a try. You'll no doubt be glad you did.

APPLE BREAD

2 tbsp butter
1/2 cup sugar
1 tsp cinnamon
1 apple
1 pkg active dry yeast
3/4 cup warm water
1/4 cup sugar
1 tsp salt
1 cup all-purpose flour
1 egg
1/4 cup shortening
1 1/4 cups all-purpose flour

Melt butter in pan. Mix 1/2 cup sugar and cinnamon and sprinkle over butter. Cut apple into thin slices and arrange in rows on sugar mixture. Sprinkle a few raisins over apples if you want. Stir together with spoon in a large bowl yeast and warm water. Add 1/4 cup sugar, salt and 1 cup flour. Beat 2 minutes or until batter drops from spoon in sheets. Add egg, shortening and rest of flour and beat until smooth. Drop batter by small spoonfuls over apples in pan. Cover pan and let rise in a warm place until double, 50 to 60 minutes. Heat oven to 375 degrees. Bake 30 to 35 minutes or until brown. Immediately remove cake from pan by turning upside down onto serving plate. Use a 9x9x2-in pan.

PUMPKIN PECAN BREAD

This is a recipe that came in an old mailing from the American Heart Association many years ago.

3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsps salt
1 1/2 tsps cinnamon
1 tsp nutmeg
1 cup sugar
1 cup oil
4 eggs or egg substitutes (or 8 egg whites)
2/3 cup water
2 cups canned pumpkin
1 cup chopped pecans

Sift together the flour, soda, salt, cinnamon, and nutmeg. Add sugar to flour mixture and mix thoroughly. Make a well in the center of the dry ingredients and add all at once the following ingredients: oil, eggs, water and pumpkin. Mix well then add in the pecans. Pour batter into 4 8x4-inch loaf pans, filling each pan about half full. Bake at 350 degrees for one hour or until a wooden toothpick inserted in the center of the loaf comes out clean.

Yield: 4 loaves 1/16 of a loaf equals approximately 85 calories

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes, visit her blog at http://grandmasvintagerecipes.blogspot.com

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Old Fashion Bread

This is bread for bread lovers. It's bread similar to what people had made in the old fashion brick oven that was found in most people's back yard many years ago.

It is firm bread but with great taste and texture, it is especially good when served hot right from the oven with butter and jam. This recipe makes six loaves but you can break it down to two loaves just by dividing by three.

4 ½ pounds all-purpose flour
1-teaspoon salt
1-cup oil
½ pound sugar
1 ounce dry yeast
6 cups warm water

In a stainless steel bowl place your yeast and 2 tablespoons sugar with 1 cup warm water and let the yeast work, when the yeast starts to rise you know that it is ok to use and that your bread is going to rise properly.

In a 10-quart mixing bowl place your flour, salt, sugar, oil, and yeast you had started and 5 cups warm water. Mix on low speed using a dough hook on your mixer until well blended, then mix on second speed for about four minutes, at this time you should have a nice well textured dough, if the dough seems too dry to you just add a little more water and mix for about one more minute.

Remove dough from mixer and divide into 24 ounce balls well rounded and tight, let them stand for 5 minutes on table covered with a towel, at this time grease your bread pans, take a ball of dough and flatten it removing any air in the dough (don't get too rough with it) flap the bottom part of the dough up to the middle and the top of the dough in to the middle and press it down then fold it in half again and with the heal of your hand seal the seam of the dough, (it should look like a six inch hoagie bun) now place it in a well greased bread pan with the seam on the bottom and let it rise under a towel until it is double in size.

In a preheated 350 degree oven place all your loaves of bread and let it bake for 20 minutes then rotate it and let it bake for another 20 minutes, remove from oven and remove from pan, let it cool on a wire rack, even a refrigerator rack is good.
When it is cool enough to cut "enjoy it".

Andrew Krause is a Chef and Pastry Chef for over 30 years, at present I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at For Free Recipes.net

NOTE You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end)

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Old Fashion Recipes For Walnut Breads - Walnut Date Loaf and Orange Walnut Bread

Walking into the house to the smell of fresh baked bread always brings to mind memories of grandma's house or coming home hungry after school and knowing mom had been spending time in the kitchen. Following are a couple of old recipes retrieved from my mother's old tin recipe box that I got when she passed away. Walnut date loaf and orange walnut bread can both be made with pecans, if you don't like walnuts. However, walnuts have known health benefits and we could all stand to eat more of them. Also, both of these breads make good gift breads. Give as hostess gifts, take to the office, wrap in plastic wrap, tie with a pretty bow and give for Christmas gifts, etc.

ORANGE-WALNUT BREAD

3 cups all-purpose flour
1 1/2 cups coarsely chopped walnuts
1 1/4 cups sugar

1 1/2 tsp salt

shredded peel of 1 orange

5 tsp double-acting baking powder
3 eggs
1 1/2 cups milk
1/3 cup salad oil

Preheat oven to 350 degrees.

In a large bowl, with fork, mix flour and walnuts, sugar, salt, orange peel, and baking powder. In a small bowl, with fork, beat eggs slightly; stir in milk and salad oil. Stir into flour mixture just until flour is moistened. Pour batter into a 9x5" loaf pan. Bake one hour and twenty minutes or until bread pulls away from sides of pan. Cool in pan on wire rack for ten minutes; remove from pan and cool completely on rack. Makes one loaf of bread. NOTE: Diabetics can enjoy this bread by replacing 1 cup of the sugar with Splenda granular.

WALNUT-DATE LOAF BREAD

1 cup chopped dates
1 cup boiling water

1 tbsp vegetable oil
1 cup packed brown sugar

1 egg

1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup chopped walnuts

In a mixing bowl, combine the dates, water, and oil. Let stand for 10 minutes; do not drain. Add the brown sugar, egg and vanilla; mix well. In another bowl, combine the flour, baking soda, and salt. Stir flour mixture into the date mixture just until combined. Do not beat. Fold in walnuts. Transfer batter into a greased 8-inch loaf pan. Bake at 350 degrees for 60 to 65 minutes or until golden brown and a toothpick inserted near center comes out clean. Cool ten minutes before removing from pan. Finish cooling on a wire rack.

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes visit her blog at http://grandmasvintagerecipes.blogspot.com

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How to Make an Old Fashion Bread Pudding That is Diabetic Friendly

You can make an old-fashion style bread pudding that even the diabetics in your group can enjoy. This diabetic friendly version uses Splenda instead of sugar and uses half white bread and half whole-wheat. You don't have to be diabetic to enjoy this yummy Old Fashion Bread Pudding. This recipe is also a great way to use up excess bread. In today's economic climate many of us can't afford to "throw food out." So if you have bread that will go stale, why not use it to make dessert? You can adjust this recipe to suit your needs or your family's taste. You can use all white or all wheat bread. If you or other family members aren't diabetic, you can use sugar instead of Splenda. Don't have or like raisins? Use nuts. Change the flavor a little by using 1/2 cup sugar or Splenda and 1/4 cup brown sugar or Splenda brown sugar blend. Let your imagination take over!

OLD-FASHIONED BREAD PUDDING

3 slices day-old white bread, crust removed

3 slices day-old whole-wheat bread, crust removed

2 tbsp butter, melted

3/4 cup Splenda granular

1 tsp ground cinnamon

1/2 cup seedless raisins

vegetable oil cooking spray

4 eggs, beaten

2 cups 1% milk

1 tsp vanilla extract

Preheat oven to 350 degrees.

Spray a 1 1/2-quart casserole dish with the vegetable oil cooking spray; set aside.

Brush bread lightly with melted butter; sprinkle with 1 teaspoon of the Splenda granular and the cinnamon. Cut each bread slice into quarters and layer with the raisins in the prepared dish. Set aside.

In a bowl, combine eggs, milk, vanilla, and remaining Splenda. Pour the mixture over the bread and raisins.

Place the dish in a baking pan that contains 1-inch hot water. Bake at 350 degrees for 55 to 60 minutes or until a knife inserted in the center comes out clean. Serve warm.

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For her other dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com

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