Spoon Bread With Sausage and Cheese Topping

 Spoon Bread With Sausage and Cheese Topping

    Yeah, so I made this a couple weeks ago and forgot to write about it. I had a lot of drama happening then and it caused delays. Thankfully those issues have resolved and while getting ready to write about another recipe I made from the same cookbook (today) that this spoon bread recipe is in, I realized I hadn't written about it. So, two posts tonight, and another tomorrow (also from this small cookbook).  What's that cookbook you say? It is none other than Milk....The Way to Health & Beauty. This cookbook was published by the New York State Bureau of Milk Publicity, located in Albany, New York, in 1939. It was a Free cookbook and you could send a postcard with name and address to request additional copies.    

    My favorite cookbooks in my collection are my the oldest ones. This one had a couple loose pages, but it does not look like it was used much. I really love the pictures, drawings, coloring and font(s) used. I'll let you know the actual recipe and then as always, will show my notes/modifications in italics. This was tasty. I vacuum sealed some of my leftovers and they froze well. 

Ingredients:

1 1/2 cups yellow cornmeal

2 2/3 cups milk, scalded

1 tsp salt

3 tbsp sugar

2 eggs, separated (The original lists the egg whites and egg yolks separately)

1 1/2 tsp, melted fat or oil

1 lb breakfast sausage 

2/3 cup American cheese, cubed (I used 2/3 cup shredded Monterrey Jack cheese)

red chili flakes to sprinkle on top (optional)

Directions:

Stir cornmeal into scalded milk and cook to a mush. Cool. Add salt, sugar and egg yolks. Stiffly beat eggs whites and fold into the mush. Add your fat or oil and pour into a greased baking dish (I used a 3 quart casserole). Bake in a 375 degree oven for twenty-five minutes. Meanwhile, brown sausage into crumbles and drain excess fat (Remember do not drain grease into your sink!). Cool sausage, stir in cheese. Remove casserole from oven and sprinkle the sausage and cheese mixture on top of the spoon bread. Return to oven and bake for an additional ten to fifteen minutes. Serves six to eight. 

Spoon Bread with Sausage and Cheese Topping (I wanted to show you the size of the dish I used, but cropped out the ugly bits of my old stovetop)

Spoon Bread with Sausage and Cheese Topping 

Pie Number 17 - Onion Pie

 The Year of Pie

Pie #17 - Onion Pie

    This savory pie comes to us from Back To Basics: Home-Tested Recipes from A to Z. This book was originally published in 1991 and my copy is from the 1992 third printing. This pie has a lot of cheese (1 lb!!). I love cheese and I do like cooked onion, but overall, with all that cheese it was too much for me. If I made this again, I would definitely use half of the cheese called for. There is no seasoning in this, so use whatever you like. Salt, pepper, spicy seasoning or your favorite seasoning. I say go ahead and try this, but you might want to start out with 8oz, not the full pound. 

Ingredients:

1 1/2 cups crushed butter crackers (I used saltines)

2 1/2 cups thinly sliced onion

1/2 cup melted margarine (or butter)

1 1/2 cups milk

4 eggs, beaten

1/2 to 1 pound Colby Jack shredded cheese

parsley flakes (optional)

chili powder (optional)

Directions:

Place cracker crumbs in the bottom of pie pan. Saute margarine or butter. Spoon sauteed onion over the cracker crumbs (You may want to drain the liquid/melted margarine/butter, before adding onions on top of the crumbs). Heat milk, then cool (This step made no sense to me, so I didn't heat for very, long). Add eggs and cheese to milk. Mix well. Bake at 350 degrees for 30 to 45 minutes or until custard is set. Scoop onto a plate and sprinkle with parsley flakes and/or chili powder. Yield (The original recipe says this serves 6, but it was a lot; I think it's more like 8)

Onion Pie

Onion Pie

Onion Pie

Pie Number 16 - Frozen Creme De Menthe Pie

The Year of Pie

Pie #16 - Frozen Creme De Menthe Pie 

    Also known as Grasshopper Pie, this recipe comes from Coffee Treats: A Collection Of Favorite Recipes For Luscious Treats To Serve With Coffee And Tea - Breads, Cookies, Cakes and Desserts. There is no date on this book which was created by the West Suburban Hospital Auxiliary of Oak Park, Illinois. Guessing at a date for this, I'd guess it was published in the late 1950s or through the mid 1960s. Thora Hegstad Campbell is named as cookbook author and a board member of the auxiliary. Cover design and sketches were created by Florence Muir Hemphill, a SYMBIE artist and an auxiliary member. It's a "collection of extra-good recipes" which were contributed by auxiliary members.  I couldn't find plain chocolate sandwich cookies, so I substituted chocolate graham crackers. I also had a lot of graham cracker crumb crust, so I put the pie in a 9 inch pie pan, not the 8 inch pan the recipe called for and I still had a lot of crumbs. It worked out though, because I sprinkled some on my piece of pie when I had dessert. Although the filling would be a bit thicker if I'd had it in the smaller pan, I still really liked this pie. It was nice and refreshing and I would make this again for sure! Try it yourself! My notes/modification(s) in italics. 

*Contains alcohol

Ingredients:

14 chocolate wafer cookies, crushed (Substitute chocolate graham crackers or a store bought crust if you like)

3 tablespoons butter or margarine, melted

24 large marshmallows cut up, or 2 cups mini marshmallows

3/4 cup milk

3 tablespoons (1 1/2 oz) creme de menthe

3 tablespoons (1 1/2 oz) creme de cocoa

1 envelope whipped topping mix (make according to directions) or  1 cup of your favorite whipped topping (In a pinch you can also use a cup of canned whipped topping)

Directions:

Combine cookie/graham cracker crumbs and melted butter. Press firmly into the bottom and sides of an 8 or 9 inch pie pan. Place crust in the refrigerator and let it chill while making the filling. On low heat, place marshmallows and milk. Heat and stir until the marshmallows are melted. Stir in liqueurs, remove from heat and cool.  Thoroughly combine the whipped cream/topping with the chilled marshmallow mixture. Remove chilled pie shell from the refrigerator and pour filling into the crust. Lightly cover pie pan and freeze. Serve this frozen with a dollop of whipped cream on top and sprinkled with extra cookie/graham cracker crumbs. Serves 8. 

Creme De Menthe Pie

    

Creme De Menth Pie
So refreshing!

Pie Number 15 - Honey Chocolate Pie

 The Year of Pie

Pie Number 15 - Honey Chocolate Pie

    Yummm.  All I know about this recipe is that it was in some Winnie The Pooh book. I've had some copies of recipes in a photo album, for decades and there is artwork and a Winnie The Pooh quote on the page I have this recipe. I added loose recipes into the photo album and then have never really made much from it. That changed when I made this Honey Chocolate Pie. I really liked the texture; it was nice and creamy, and just really good. The honey and chocolate flavors both come through and neither overpowers the other. My crust was good and the only real blemish was that I like an idiot poured the honey chocolate mixture into the pie shell, while it was on the counter and had to carry it very, very slowly to the oven and close it. I only spilled a little (phew), which made that part of the crust look burned (it wasn't). I got positive feedback from my taste testers and I would definitely make this again. Serve with the whipped cream as suggested or even a scoop of vanilla ice cream. Either way, drizzle a little honey on top of each piece when serving, if you like. Serves a minimum of 8.

Ingredients:

1 9-inch pie shell (do not pre-bake)

4 oz semisweet chocolate (I used semisweet chocolate chips)

1/4 cup butter

14 1/2 oz evaporated milk

1/2 cup honey

1 cup sugar

3 tbsp cornstarch

1/4 tsp salt

2 large eggs, beaten

1/2 cup whipping cream (optional)

Directions:

Pre-heat oven to 375 degrees. Make your favorite pie crust recipe or buy a pre-made crust (that is totally fine). Place crust in your pie pan. Melt chocolate and butter in a pan on low heat. Remove from heat when melted and blend in the evaporated milk. In a separate bowl, mix the honey, sugar, cornstarch and salt. Beat the eggs into the honey mixture. Pour the chocolate mixture into the honey mixture; use a whisk and mix until the honey and chocolate mixtures are thoroughly combined. Pull the oven rack out; place the pie pan on the rack and slowly pour the chocolate honey mixture into your pan. If you fill the pan on the counter top, that's fine, but you'll have to be extremely careful not to spill the filling while carrying it to and placing in the oven. Bake for 40 minutes. Cover lightly with aluminum foil and bake another 20 minutes. It will look a little puffy and may have some cracking; this is totally fine. Cool for an hour at a minimum and then refrigerate for several hours or overnight. Serve with whipped cream or vanilla ice cream. 

Honey Chocolate Pie (The crust isn't burnt; that's just where I spilled filling while                                carrying the pie to the oven)

Youvarlakia (Meat Balls with Lemon Sauce)

Youvarlakia (Meat Balls with Lemon Sauce)

    I recently made Beef in Wine Gravy (delicious) from the same cookbook this recipe is from. That cookbook is Hellenic Cuisine copyrighted in 1957 by St. Helen's Philoptochos Society and Sts Constantine and Helen Parent-Teacher Association. I wasn't sure about the texture of the sauce, because it came out pretty foamy (not sure if it was supposed to be so foamy), but it tasted good. I had to buy mint, but the parsley I used was from my garden.  Yay!

Ingredients:

2lbs ground beef or veal (I used ground turkey)

2 small onions, chopped finely (I used one large)

3 tbsps chopped parsley and mint leaves (This is for sprinkling over the dish when serving, so you can actually use more)

1/2 cup rice, cooked

2 tbsps butter or oil

1 tsp vegetable salt (I used a salt free table seasoning)

2 cups water

1/2 cup flour

salt and pepper, to taste

plus

2 eggs 

1 lemon, juiced

Directions:

in a large bowl, thoroughly mix the meat, onion, salt, pepper, rice and vegetable salt. Form into small meatballs (I laid out my meatballs in a 9x13 pan and it was completely filled when I was done making the balls). Sprinkle with flour. Bring a saucepan with water and a little salt, to boil. Add meat balls and butter or oil and simmer for 40 minutes.  When you have about ten minutes of cooking time left, make your sauce by separating eggs and beating the whites until they form soft peaks. Beat yolks with lemon juice and fold into the egg whites. Remove the pan from heat and drain any leftover water. Pour the sauce on top and stir to coat meat balls. Sprinkle with chopped mint and parsley. Serve over rice or even noodles if you'd like that better.  Serving size depends on how many meatballs each person gets.  

Youvarlakia (Meat Balls with Lemon Sauce

Pie Number 14 - Strawberry Cream Cheese Pie

The Year of Pie

Pie Number 14 - Strawberry Cream Cheese Pie

    From Favorite Eastern Star Recipes - Old Family Favorites - Including Menus comes this yummy pie. A little history for you: the Order of the Eastern Star (OES) is a Masonic organization. It is a primarily a women's organization affiliated with the fraternal organization, the Freemasons. Male members of OES are required to be Freemasons.  There are no female Freemasons; female members of OES simply join the organization. I am a member of OES, but admittedly have not attended in decades. In the event that I ever decided to attend after moving several states away from where I grew up, my late father and now my step-mother, have kept up my dues all these years. 

    This recipe was submitted by Mrs. Amy Sanders, Secretary of Sylvan Hills OES, Chapter 602 in North Little Rock, Arkansas. While the flavor was somewhat similar to cheesecake, the texture was much lighter and creamier. Soooo good with the fresh strawberries I got a great deal on.  Sliced peaches or any kind of berry, would be good with the cream cheese base. This recipe uses a regular pastry crust, but it would be good also in a graham cracker crust. I really liked this pie and plan to make it again. 

Ingredients:

1 8oz package cream cheese, softened

1 cup powdered sugar

1/2 pint heavy cream

1 tsp vanilla

1 9-inch baked pie crust

1 pint fresh sweetened strawberries or 1 10oz package frozen strawberries, thawed and drained (I actually used the bottom of the pie pan to measure my strawberries, by laying halved strawberries in the pan in a single layer, until the bottom was covered; it was perfect!

1 tablespoon sugar (maybe a little more) for sprinkling over strawberries (optional)

Directions:

Use your favorite pie crust recipe and bake pie shell according to directions. Cool your crust. Wash, stem and slice strawberries in half. In a bowl, whip cream cheese with powdered sugar. In a separate bowl, whip cream until thickened (go for those stiff peaks) and add vanilla. Fold the cream and vanilla mixture into the cream cheese mixture (The original directions say to fold in the cream cheese mixture, but I did the opposite and folded the cream and vanilla into the cream cheese mixture. It worked just fine.). Scoop your filling into your cooled pie shell and cover with strawberries or other fruit. Sprinkle sugar lightly over berries. Chill in refrigerator until ready to serve. Serves 8. 

Strawberry Cream Cheese Pie

Strawberry Cream Cheese Pie

Jalapeno-Cheese Cornbread

 Jalapeno-Cheese Cornbread

    This recipe is based off of a cornbread recipe in Betty Crocker's The Big Book of Bread, published in 2013.  I have tried a number of recipes in this cookbook and have enjoyed all of them, including this Jalapeno-Cheese Cornbread. This recipe would have been perfectly fine plain (as in the cookbook); without jalapeno and/or cheese, but I wanted to "jazz" it up a little. I used fresh jalapeno from my garden, which was nice because I have all these pepper plants and trying to think of things to use them in. I used finely shredded Monterrey-Jack cheese, but you could use whatever shredded cheese you like. Finally, I used a 9-inch cast iron skillet for baking. I'd read recently about pre-heating the cast iron, before filling with batter. It's supposed to give it a crispier crust. It did and I liked it. You don't have to do that, but you should give it a try!

Ingredients:

1 cup milk

1/4 cup melted butter

1 egg

1 1/4 cup yellow, white or blue cornmeal

1 cup all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup shredded cheese

2-3 diced jalapenos

Directions:

    Heat your oven to 400 degrees. If you are using cast iron, go ahead and put it in the oven after greasing the bottom and side of the pan, to pre-heat. If you are not using cast iron, grease the bottom and side of a 9-inch round or square pan. Mix together cornmeal, flour, sugar, baking powder and salt. In a separate large bowl, beat together milk, butter and egg with a whisk. Stir in the dry mixture all at once until moistened. You'll see some lumps. Stir in cheese and jalapeno. Take your heated skillet out of the oven and pour the batter into your skillet or other pan. Bake for 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm with butter and a drizzle of honey.

Jalapeno-Cheese Cornbread