Pauline Love Lomax's Copper Pennies
Ingredients:
2lbs of fresh carrots sliced in 1/4 inch thick rounds
Two medium onions sliced thinly
1 medium green pepper sliced thinly
1 can of tomato soup
2/3 cup of sugar
1/2 tsp. of salt
3/4 cup of white vinegar
1/2 cup of cooking oil
1 tsp of prepared mustard
Directions:
After you are done slicing your veggies. Mix the rest of the ingredients separately (preferably in a blender). Then boil your carrots for 8 to ten minutes. Drain your pot and then add your pepper and green onion slices. Pour your mixture from the blender over the veggies. Cover the dish and refrigerate overnight.
Hints:
Buy pre chopped/ sliced veggies. It will save a ton of time.
Drain some of the marinade before serving so it won't be too soupy. .
Recipe History:
The recipe is a favorite in the Lomax home. Vertelle explained that her mother served often in the summer when she was a child. She thinks that the name comes from the fact that the carrots, when soaked in the marinade, resemble bright copper pennies. It's a simple dish that will brighten up any table!
Submitted by: Vertelle Lomax
2lbs of fresh carrots sliced in 1/4 inch thick rounds
Two medium onions sliced thinly
1 medium green pepper sliced thinly
1 can of tomato soup
2/3 cup of sugar
1/2 tsp. of salt
3/4 cup of white vinegar
1/2 cup of cooking oil
1 tsp of prepared mustard
Directions:
After you are done slicing your veggies. Mix the rest of the ingredients separately (preferably in a blender). Then boil your carrots for 8 to ten minutes. Drain your pot and then add your pepper and green onion slices. Pour your mixture from the blender over the veggies. Cover the dish and refrigerate overnight.
Hints:
Buy pre chopped/ sliced veggies. It will save a ton of time.
Drain some of the marinade before serving so it won't be too soupy. .
Recipe History:
The recipe is a favorite in the Lomax home. Vertelle explained that her mother served often in the summer when she was a child. She thinks that the name comes from the fact that the carrots, when soaked in the marinade, resemble bright copper pennies. It's a simple dish that will brighten up any table!
Submitted by: Vertelle Lomax
Amy Glick's Corn Pudding
Ingredients:
2 cups of grated corn.
2 eggs
1tsp of salt
1 1/2 cups of milk
1tbsp of butter
1/2 cup of bread crumbs
2 tbsp of corn starch
Directions:
Mix your ingredients and then put them in a greased baking dish. Bake at 350 degrees for 30 to 40 minutes.
Hints: Amy Glick always used fresh corn as she lived on a farm. You can take the easy route if you like and use a 16oz can of corn. For a firmer texture put the corn in a blender before you mix it in.
Recipe History:
This is a Glick family favorite from the Dakotas. The Glicks still run their dairy farm to this day. It's working on its forth generation. Libby serves this to her children and grandchildren on special occasionsYou might try your hand at it for Thanksgiving.
Submitted by: Libby Glick
2 cups of grated corn.
2 eggs
1tsp of salt
1 1/2 cups of milk
1tbsp of butter
1/2 cup of bread crumbs
2 tbsp of corn starch
Directions:
Mix your ingredients and then put them in a greased baking dish. Bake at 350 degrees for 30 to 40 minutes.
Hints: Amy Glick always used fresh corn as she lived on a farm. You can take the easy route if you like and use a 16oz can of corn. For a firmer texture put the corn in a blender before you mix it in.
Recipe History:
This is a Glick family favorite from the Dakotas. The Glicks still run their dairy farm to this day. It's working on its forth generation. Libby serves this to her children and grandchildren on special occasionsYou might try your hand at it for Thanksgiving.
Submitted by: Libby Glick
Janet's Date Bars
Ingredients:
3 eggs
2 tbsp of water
1 cup of sugar
1 cup of nuts
1 lb of dates (60 dates)
1 cup of flour
1tbsp of baking flour
1/4 tsp of salt
Directions:
Finely cut dates then beat the eggs and add the sugar to the eggs. Then mix and sift the baking powder with the salt over the eggs. Next, add dates to the egg mix. Combine and mix in with the flour. Grease a 10x 15 pan and then spread the mixture thinly over it. Bake in a 325 degree oven for 33 minutes. Cut in strips while hot and then roll in powdered sugar..
Hints: You can save yourself a lot of time by buying already chopped dates.
Recipe History: Janet was a legendary Hoosier music teacher. Loved by her students and family alike, these date bars were a special summer treat. You might try them out on your next picnic.
Submitted by: Marion McDaniel
3 eggs
2 tbsp of water
1 cup of sugar
1 cup of nuts
1 lb of dates (60 dates)
1 cup of flour
1tbsp of baking flour
1/4 tsp of salt
Directions:
Finely cut dates then beat the eggs and add the sugar to the eggs. Then mix and sift the baking powder with the salt over the eggs. Next, add dates to the egg mix. Combine and mix in with the flour. Grease a 10x 15 pan and then spread the mixture thinly over it. Bake in a 325 degree oven for 33 minutes. Cut in strips while hot and then roll in powdered sugar..
Hints: You can save yourself a lot of time by buying already chopped dates.
Recipe History: Janet was a legendary Hoosier music teacher. Loved by her students and family alike, these date bars were a special summer treat. You might try them out on your next picnic.
Submitted by: Marion McDaniel
Gooey's Beef Stroganoff
Ingredients:
1/2 cup of canola oil
1 cup of whole wheat flour
3 cups of chuck roast cut in cubes
1 cup of fresh mushrooms1 stick of Smart Balance Margarine
2 medium-sized onions chopped finely
2 cups of light sour cream
1 box of wide whole wheat noodles
Directions:
Coat beef in flour by shaking the cubes in a bag. Heat oil until it sizzles. Brown each side of the beef cubes in a skillet one inch from each other. Then you need to drain the cubes on paper towels to let out some of the grease. When all your beef is browned, simmer your cubes, in a skillet wiped clean of excess grease, until tender they are tender. In a separate pan saute fresh mushrooms. (Meanwhile boil your wheat noodles according to their package's directions.) When it comes time to serve the dish add the mushroom to the beef and then stir in the sour cream.
Hints:
WARNING do not bring everything to a boil because the sour cream will separate! (This is also the low cal version. You can use the hard stuff if you are so inclined. )
Recipe History: The recipe comes from Meg Demakas's maternal grandmother, Olga McGirr.Who was known more by her two nicknames then her actual first name. Friends called her Irish (due to her flaming red hair) and her grandkids and great-grandkids called her Gooey (from her first born grandchild's mispronouncing of the word "grandma"). Gooey's husband was an Ad Man at Swift and Company. So, they usually served great meat dishes. Excellent in cold weather, this hearty meal will brighten up the dreariest of winter nights.
Submitted by: Meg DeMakas
1/2 cup of canola oil
1 cup of whole wheat flour
3 cups of chuck roast cut in cubes
1 cup of fresh mushrooms1 stick of Smart Balance Margarine
2 medium-sized onions chopped finely
2 cups of light sour cream
1 box of wide whole wheat noodles
Directions:
Coat beef in flour by shaking the cubes in a bag. Heat oil until it sizzles. Brown each side of the beef cubes in a skillet one inch from each other. Then you need to drain the cubes on paper towels to let out some of the grease. When all your beef is browned, simmer your cubes, in a skillet wiped clean of excess grease, until tender they are tender. In a separate pan saute fresh mushrooms. (Meanwhile boil your wheat noodles according to their package's directions.) When it comes time to serve the dish add the mushroom to the beef and then stir in the sour cream.
Hints:
WARNING do not bring everything to a boil because the sour cream will separate! (This is also the low cal version. You can use the hard stuff if you are so inclined. )
Recipe History: The recipe comes from Meg Demakas's maternal grandmother, Olga McGirr.Who was known more by her two nicknames then her actual first name. Friends called her Irish (due to her flaming red hair) and her grandkids and great-grandkids called her Gooey (from her first born grandchild's mispronouncing of the word "grandma"). Gooey's husband was an Ad Man at Swift and Company. So, they usually served great meat dishes. Excellent in cold weather, this hearty meal will brighten up the dreariest of winter nights.
Submitted by: Meg DeMakas
Aunt Debbie's Purple Coleslaw
Ingredients:
1 head of purple cabbage, finely chopped
2 carrots, finely chopped
1/2 cup mayonnaise
1/3 cup white sugar
1/4 cup milk
1/4 cup buttermilk
2 tbsp lemon juice
2 tbsp distilled white vinegar
1/2 tsp salt
1/8 tsp ground black pepper
1 tsp of horseradish
Directions:
Mix your cabbage and carrots in a large salad bowl. Next, whisk the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, black pepper and horseradish in a separate bowl until smooth and the sugar has dissolved. Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving!.
Hints:The longer you let the slaw refrigerate, the purple color will deepen. You can also vary the seasoning depending on the pallets of your audience.
Recipe History: This recipe was passed down the maternal line of Jessica Renslow's family. The LaMaster women liked their coleslaw colorful. The exact origination of the recipe is not clear. It was given to Jessica from her Aunt Debbie Zimmerman (nee Renslow) who learned it from her mother Mary Jane Renslow (nee LaMaster). Now it is unclear if Mary Jane learned it from her Aunt Bertha Plank (nee LaMaster) who was one of the first women in Gary, Indiana. She ran a boarding house near US Steel that catered to the local bachelors and served large quantities of all its food. The other possible source for the recipe is Mary Jane's mother, Laura LaMaster. Laura was a cook at Purdue University for over 30 years. No matter the history, this purple slaw will put some pop into any picnic..
Submitted by: Jessica Renslow
*Images provided by Wayne Randall
*Creative services for this project are provided by Almost Fairytales Films.
Copyright (c) 2012 The Family Folklore Foundation
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1 head of purple cabbage, finely chopped
2 carrots, finely chopped
1/2 cup mayonnaise
1/3 cup white sugar
1/4 cup milk
1/4 cup buttermilk
2 tbsp lemon juice
2 tbsp distilled white vinegar
1/2 tsp salt
1/8 tsp ground black pepper
1 tsp of horseradish
Directions:
Mix your cabbage and carrots in a large salad bowl. Next, whisk the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, black pepper and horseradish in a separate bowl until smooth and the sugar has dissolved. Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving!.
Hints:The longer you let the slaw refrigerate, the purple color will deepen. You can also vary the seasoning depending on the pallets of your audience.
Recipe History: This recipe was passed down the maternal line of Jessica Renslow's family. The LaMaster women liked their coleslaw colorful. The exact origination of the recipe is not clear. It was given to Jessica from her Aunt Debbie Zimmerman (nee Renslow) who learned it from her mother Mary Jane Renslow (nee LaMaster). Now it is unclear if Mary Jane learned it from her Aunt Bertha Plank (nee LaMaster) who was one of the first women in Gary, Indiana. She ran a boarding house near US Steel that catered to the local bachelors and served large quantities of all its food. The other possible source for the recipe is Mary Jane's mother, Laura LaMaster. Laura was a cook at Purdue University for over 30 years. No matter the history, this purple slaw will put some pop into any picnic..
Submitted by: Jessica Renslow
*Images provided by Wayne Randall
*Creative services for this project are provided by Almost Fairytales Films.
Copyright (c) 2012 The Family Folklore Foundation
BACK HOME NEXT
