Farmer's Lemon Meringue Cake (1981)

• 
  1 package yellow cake mix
• 1/2 cup softened butter
• 1 egg, slightly beaten
• 1 1/3 cups sugar
• 1/2 cup cornstarch
• 1/4 tspn salt
• 1 3/4 cups water
• 4 eggs, separated
• 2 tbspns butter
• 1 tbspn grated lemon rind
• 1/2 fresh lemon juice
• 1/4 tspn cream of tartar
• 1/2 cup sugar

Preheat oven to 350 degrees. Stir the cake mix, butter and egg together and press the dough into a 9-x-13-inch pan. Set aside.

Combine the sugar, cornstarch, salt, and water into a saucepan over low heat, and stir constantly until boiling. And the egg yolks quickly and cook (stirring constantly) until thick. Stir in the butter, lemon rind, lemon juice, and pour everything over the cake dough in the pan. 

Beat the egg whites together with the cream of tartar until frothy. Gradually add the 1-2 cup of sugar and beat at high speed until stiff peaks form. Spread this mixture over the lemon filling and bake in preheated oven 25 to 30 minutes.   Cool and refrigerate one hour before serving. 

More "Lost" Lemon Recipes

Lemon Chiffon Muffins (1976)

Louisiana Lemon Sour Cookies (1974)

(Origin - "Cookbook - 25 Years Women of the Farm Bureau" by the Madison County Farm Bureau, Illinois. Recipe by Reita Sparrowk of Bethalto, Illinois.) 

Farmer's Caramel Pumpkin Ring Dessert (1976)

• 
  1/2 cup sugar
• 1 cup canned pumpkin
• 3/4 cup sugar
• 1/2 tspn salt
• 1/2 tspn ground cinnamon
• 1/4 tspn ground ginger
• 1/4 tspn ground nutmeg
• 5 eggs, slightly beaten
• 1 can (14 1/2 oz) evaporated milk
• 1 tspn vanilla
• Whipped cream

Melt 1/2 cup sugar in skillet over low heat until a golden syrup is formed, stirring constantly to prevent burning. Immediately pour into  5-cup mold, turning and rolling from side-to-side to coat with a sugar syrup. Set aside.

Stir together pumpkin, 3/4 cup sugar, salt, and spices. Blend in eggs. Stir in evaporated milk and vanilla. Pour into mold. Place in pan of hot water and bake in 350 degrees oven for about 1 hour or until knife inserted halfway between center and outer edge comes out clean. 

Cool, then chill thoroughly. To serve, run knife around sides of pan. Invert on serving dish. Serve with whipped cream if desired. Make 8 servings.

More Pumpkin Recipes

Easy Pumpkin Cupcakes (1984)

Libby's Apple Pumpkin Fritters (1984)

(Origin - "Great Home Cooking in America - Heirloom Recipes Treasured for Generations" by the Food Editors of the Farm Journal, 1976.)

Farmer's Butterscotch - Oatmeal Cookies (1979)

•  3/4 cup sifted flour
• 3/4 tspn baking soda
• 1/8 tspn salt
• 1/4 tspn ground cinnamon
• 1/2 cup shortening
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 egg
• 1 cup quick-cooking oats

Sift together flour, baking soda, salt and cinnamon, and set aside.  Cream together shortening, brown sugar, and sugar in a bowl, until light and fluffy, using electric mixer at medium speed. Add egg, and mix well.

Gradually stir dry ingredients into creamed mixture, blending well. Stir in oats. Drop mixture by rounded teaspoonfuls about 3 inches apart, on greased baking sheets.

Bake in 325 degree oven 15 minutes or until golden brown. Remove from baking sheets, and cool on racks. Makes 2 1/2 dozen. 

More "Lost" Butterscotch Recipes

Butterscotch Pie (1982)

Betty Crocker's Classic Butterscotch Sauce (1950)

(Origin - "Farm Journal's Complete Home Baking Book" by Elise W Manning, 

Farm Journal Food Editor, 1979.)

Farmer's Pumpkin Chiffon Pie (1979)

• 1 envelope unflavored gelatin
• 1/3 cup brown sugar, packed
• 1/4 tspn salt
• 1 tspn ground cinnamon
• 1/4 tspn ground allspice
• 2 eggs, separated
• 3/4 cup evaporated milk
• 1/4 cup water
• 3/4 cup mashed pumpkin
• 1/4 cup sugar
• 1 9-inch baked pie shell
• 1 cup heavy cream
• 2 tbspns sugar
• 1 tspn vanilla

Combine gelatin, brown sugar, salt, cinnamon, allspice, egg yolks, evaporated milk, water, and pumpkin in top of double boiler. Beat until smooth, using rotary beater. Cook, stirring constantly, over simmering water until mixture thickens, 5 to 7 minutes. Remove from heat.

Place double boiler top in bowl of iced water. Stir until mixture is room temperature. Remove from iced water, and set aside.

Beat egg whites in bowl until foamy, using electric mixer at high speed. 
Gradually add 1/4 cup sugar, beating until stiff, glossy peaks form. Fold pumpkin mixture into egg white mixture. our into baked pie shell. Chill in refrigerator until set.

Whip heavy cream 2 tablespoons sugar, and vanilla into chilled bowl until soft peaks form, using electric mixer at high speed. Spoon puffs of whipped cream on top of pie. Makes 6 to 8 servings.

More "Lost" Pumpkin Pies

Libby's Original Pumpkin Pie (1954)

Libby's Pumpkin Coffee Pie with Chocolate Crust (1984)

(Origin - "Farm Journal's Complete Home Baking Book" by Elise W Manning, 
Farm Journal Food Editor, 1979.)

Farmers' Pumpkin Pecan Cupcakes (1984)

•  2 cups sifted flour
• 4 tspns baking powder
• 1/2 tspn salt
• 1/2 tspn pumpkin pie spice
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1/2 cup shortening
• 1 cup mashed, cooked pumpkin
• 1/4 cup milk
• 2 eggs
• 1 cup chopped pecans

In a large bowl, sift together the flour, baking powder, salt, and pumpkin spice, and set aside.

In another large bowl, using mixer at medium speed, beat granulated sugar, brown sugar, and shortening until light and fluffy. Beat in pumpkin, milk, and eggs until blended.

Reduce speed to low, and beat in dry ingredients until well blended. With spoon, stir in chopped pecans.

Spoon batter into 24 paper-lined 2 1/2-inch muffin-pan cups, filling two-thirds full. Bake in 350-degree oven 30 minutes or until toothpick inserted in center comes out clean. Serve warm or cold. Makes 24 cupcakes.

More "Lost" Pumpkin Recipes

Libby's Pumpkin Pancakes (1984)

Autumn Pumpkin Apple Bread (1982)

(Origin - "Farm Journal's Best-Ever Vegetable Recipes" by the Food Editors of the Farm Journal, 1984.)

Farmers' Caramel Chocolate Cake Squares (1978)

•  14 oz bag caramels
• 2/3 cup evaporated milk
• 18 oz package Swiss chocolate cake mix
• 3/4 cup melted butter
• 6 oz package semisweet chocolate pieces
• 1 cup chopped walnuts

Combine caramels and 1/3 cup of evaporated ilk in double boiler top. Cover, and place over boiling water. Stir until melted. Keep warm over hot water.

Combine cake mix, melted butter, and remaining 1/3 cup evaporated milk in bowl. Beat with electric mixer at medium speed 2 minutes, scraping bowl occasionally. Spread one half of batter in greased 13-x-9-x2-inch baking pan.

Bake in 350 degree oven 6 minutes. Cool 2 minutes. Spread caramel mixture carefully over baked layer. Sprinkle with chocolate pieces. Stir 1/2 cup walnuts into remaining batter, and drop by spoonfuls over all. Sprinkle with remaining 1/2 cup walnuts.    

Bake in  350 oven 18 minutes. Cool in pan on rack. Cut into 3-x-1-inch bars. Makes 36.

More "Lost" Chocolate Recipes

Nevada Sour Dough Chocolate Cake (1978)

Hershey's Chocolate Pecan Pralines (1934)

(Origin - "Farm Journal's Choice Chocolate Recipes" by Farm Journal Editors Elise W. Manning and Patricia A. Ward, 1978.)

Farmer's Butternut Squash Bread (1984)

• 3 1/2 cups sifted flour
• 3 cups sugar
• 1 1/2 tspns salt
• 1 1/2 tspns baking soda
• 1 tspn ground cinnamon
• 1 tspn ground nutmeg
• 1 cup vegetable oil
• 4 eggs
• 2 cups mashed, cooked butternut squash
• 2/3 cup water

Into a large bowl, sift together first 6 ingredients. Set aside.

In medium bowl, stir oil and remaining ingredients until well blended. Stir in to dry ingredients, mixing just until moistened.

Pour batter into 2 greased and waxed paper-lined 9-x-5-x-3-inch loaf pans. Bake in 350 degree oven 1 hour 15 minutes or until toothpick inserted in center comes out clean.

Cool in pans 10 minutes. Remove, and cool completely on racks. Makes 2 loaves.

More "Lost" Squash Recipes

Yellow Squash Muffins (1984)

Classic Autumn Squash and Bacon Casserole (1967)

(Origin - "Farm Journal's Best-Ever Vegetable Recipes" by the Food Editprs pf the Farm Journal, 1984.)

Farmer's Yellow Caramel Cake (1981)

•  1 1/2 cups granulated sugar
• 1/2 cup butter
• 3 egg yolks
• 1 1/2 cups unsifted flour
• 2 tspns baking powder
• 1 tspn salt
• 3/4 cup water
• 1 tspn vanilla extract
• Caramel syrup (see below)
• 3 egg whites, stiffly beaten

Cream the sugar and butter in mixing bowl until fluffy. Add the egg yolks and mix well. 

In another bowl, sift flour, baking powder, and salt. Add flour mixture and water alternately to the sugar-and-butter mixture. Add the vanilla.

Slow pour the caramel syrup (see below)  into the cake batter  mixing with a slotted spoon. Fold in the stiffly beaten egg whites and mix gently. Batter should be light and fluffy with crystals of caramel.

Pour the batter into 2 greased and floured layer cake pans, or into a 9-x-13" cake pan, and bake in a preheated 350 degrees oven for 40 minutes for 1 large pan or for 35 minutes for layer pans, until the cake pulls away from the side of the pan.

Caramel Syrup

In a small saucepan, boil 1/2 cup granulated sugar and 1/3 cup water about 7 minutes until it turns dark brown. Remove from heat but keep warm, so it will not crystallize before being poured into the cake batter.

More Betty Groff Farm Recipes

Farmer's Dandelion Fritters (1981)

Farmer's Creamed Sweet Bologna Gravy (1981)

(Origin - "Betty Groff's Country Goodness Cookbook" by Betty Groff. Published in 1981. "Deep in the heart of the rolling hills of Pennsylvania lies a restaurant that James Beard has called 'one of the steadfast outposts of true Americana.' Throughout the year, Groff's Farm Restaurant serves the finest in country cooking... all prepared to perfection in the best Mennonite tradition.")

Tomato Mince-Meat (1923)

 "Chop one peck green tomatoes or put them through food-chopper using coarse cutter,  drain off juice, and add as much water as there was juice.  Also add five pounds brown sugar and two pounds chopped raisins.

"Cook slowly until the tomatoes are tender, then add two tablespoons each of Larkin cloves, cinnamon, allspice, and salt, and one cup vinegar. 

"Boil about five minutes, stir frequently, then add six large sour apples that have been peeled, cored, and chopped. 

"When the apples are done, the mince-meat is ready for jars. Seal while hot. You will find this very delicious for pies."

More "Lost" Tomato Recipes

Old-Time Tomato Cookies (1926)

Civil War Fried Tomatoes (1865)

(Origin - " Larkin Housewives' Cook Book - Good Things to Eat and How to Prepare Them" by Larkin Co., Inc. Recipe by Mrs. J.A. Harvey of Strawberry Point, Iowa, 1923.) 

Farmer's Sweet Corn Salsa (1959)

• 
  10 cups fresh, frozen, or canned whole kernel corn
• 7 cups shredded cabbage
• 2 cups shredded onions
• 3/4 cup chopped green pepper
• 3/4 cup chopped sweet red pepper
• 2 tbspns dry mustard
• 1 1/2 tspns flour
• 1/2 tspn ground turmeric
• 4 cups cider vinegar
• 2 cups sugar
• 2 tbspns salt

Combine corn, cabbage, onions, green and red pepper in a large kettle. 

Mix together mustard, flour, and turmeric. Add 1/4 cup cider vinegar to mustard mixture, and stir well to blend. Add mustard mixture, remaining vinegar, sugar, and salt to vegetables, mixing well. 

Bring vegetables to a boil; reduce heat, and simmer, uncovered, 15 minutes. Ladle into hot jars, adjust lids. Process in boiling water bath (212 degrees) 15 minutes. Remove jars and complete seals unless closures are self-sealing type.  Makes 8 pints.

More "Lost" Corn Recipes

Southern Corn Custard (1987)

Summer Succotash, Pennsylvania Dutch Style (1946)

(Origin - "Farm Journal's Country Cookbook" edited by Nell B. Nichols, 1959. NOTE - This recipe is entitled "Sweet Corn Relish" in cookbook.) 

Yankee Farmers' Cornmeal Dumplings (1963)

• 
  1 cup flour
• 1 1/4 tspn salt
• 2 tspns baking powder
• 1 cup cornmeal
• 1 egg, beaten
• 3/4 cup milk 

Sift flour with salt and baking powder. Add cornmeal. 

Stir in egg and milk. Batter should be soft.

Drop by spoon on top of boiling greens. Cover and cook 15 minutes. Serves 6. 

More "Lost" New England Recipes

New England Onion Sandwich (1972)

Yankee Baked Apples and Onions (1963)

(Origin - "Yankee Hill-Country Cooking - Heirloom Recipes from Rural Kitchens" by Beatrice Vaughan. Published in 1963 by The Stephen Greene Press of Brattlesboro, Vermont.) 

New England Farmers' Maple Syrup Pie (1983)

• 
  1 cup maple syrup ("only the real thing is any good")
• 1 cup water
• 1/4 tspn salt
• 1 tbspn butter
• 1 tbspns cornstarch
• 2 eggs, separated
• Baked 8-inch pie shell

Preheat the oven to 350 degrees.  

Set aside, separately, 1 tablespoon of the maple syrup and 1 tablespoon of water. Put the rest of the maple syrup and water in a saucepan and heat to boiling point. Stir in the salt and butter, and remove from heat.

Mix the cornstarch with the reserved tablespoon of water in a cup, add to the egg yolks in a saucepan, and beat well. Add the hot syrup gradually to the egg mixture, and cook over low heat, stirring constantly until thickened. Allow to cool slightly, then pour into the baked pastry shell. 

Beat the egg whites until stiff peaks form, and fold in the reserved tablespoon of maple syrup. Spoon this over the pie, forming peaks with the back of the spoon. Place in the preheated oven for 12 to 15 minutes, or until the topping is golden brown. Serve at room temperature, or cool. Serves 4 to 6.

More "Lost" Pies

Early American Squash Pie (1841)

Quaker Brown Sugar Chess Pies (1954)

(Origin - "Cooking from a Country Kitchen" by Suzanne Taylor, published by Irena Chalmers Cookbooks, Inc, 1983.)

Farmer's Chocolate Candy Turtles (1970)

• 
  1/2 lb soft caramels (25)
• 2 tbspns heavy cream
• 1 1/4 lbs pecan halves
• 4 squares semisweet chocolate 

Melt caramels with cream over hot water. Let cool about 10 minutes.

Arrange pecan halves in groups of 3 on lightly greased baking sheet (1 for head of turtle, 2 for legs).

Spoon melted caramels over nuts, leaving tips showing. Let stand at least 30 minutes. 

Melt chocolate over hot water. Remove from water and stir until smooth. Cool, and spread over caramel of turtles. Do not cover nut tips. Makes 24 turtles. 

More "Lost" Farmer's Candy Recipes

Farmer's Apricot Pecan Candy (1970)

Farmer's Chocolate Caramels (1970)

(Origin - "Homemade Candy" by the food editors of Farm Journal, 1970.)

Farmer's Potato Chocolate Cake (1959)

• 
  1/2 cup milk
• 3 squares unsweetened  chocolate
• 1 cup shortening
• 1 3/4 cups sugar
• 1 cup hot, unseasoned mashed potatoes
• 4 eggs, separated
• 2 cups sifted flour
• 1 tbspn baking powder
• 1/8 tspn salt
• 1 tspn vanilla
• 1/4 cup sugar 

Heat milk slowly in saucepan. Add chocolate, and stir to melt. Cool. Cream shortening and 1 3/4 cups sugar until light and fluffy. 

Combine chocolate mixture with mashed potatoes. Add to creamed mixture. Beat in egg yolks.  Sift together flour, baking powder, and salt, and stir into batter. Add vanilla.

Beat egg whites until stiff, adding the 1/4 cup of sugar gradually. Fold into batter. Pour into 3 greased, waxed paper-lined 8-inch round layer cake pans. 

Bake in moderate oven (350 degrees) for 30 minutes. Cool on racks and frost as desired. 

More "Lost" Potato Recipes

Farmer's Sweet Potato Coffee Bread (1959)

Mashed Potato Cookies from World War I (1917)

(Origin - "Farm Journal's Country Cookbook" edited by Nell B. Nichols, 1959.)

Farmer's Poppy Seed Layer Cake (1959)

• 
  1/4 cup black poppy seeds
•  1 cup milk
• 2/3 cup shortening
• 1 1/2 cup sugar
• 1 tbspn baking powder
• 3 cups sifted flour
• 1 tspn salt
• 4 egg whites, stiffly beaten
• Custard Filling (see below)

Add poppy seeds to milk. Refrigerate 1 to 2 hours. Cream shortening with sugar until light and fluffy. 

Stir together baking powder, flour, and salt. Add dry ingredients and poppy seed milk alternately to creamed mixture.  Fold in egg whites, half at a time. Pour into two waxed paper-lined 8-inch round layer cake pans. 

Bake in moderate oven, 375 degrees, for 30 minutes. Remove from pans to racks. Cool, then put together with Custard Filling (see below). Sprinkle top of cake with confectioners sugar. Refrigerate until time to serve. 

Custard Filling

• 1/3 cup sugar
• 2 tbspns flour
• 1/8 tspn salt
• 1 egg, slightly beaten
• 3/4 cup scalded milk
• 1/2 tspn vanilla
• 1/4 tspn almond extract (optional)
• 1/2 cup chopped walnuts
• 1/2 cup heavy cream

Combine sugar, flour, and salt in top of double boiler. Sit in egg; add milk and blend thoroughly. Cook over boiling water 5 minutes, stirring constantly. Cook 5 more minutes. Refrigerate until cold. Add vanilla and almond extract. Add nuts, then fold in whipped cream. Spread between two 8-inch or 9-inch cake layers.

More "Lost" Cake Recipes

Shaker Cider Cake (1880)

Wisconsin Blueberry Batter Cake (1959)

(Origin - "Farm Journal's Country Cookbook" edited by Nell B. Nichols, 1959.)

Farmer's Pumpkin Cake (1959)

• 
  1/2 cup shortening
• 1 cup sugar
• 1 cup brown sugar, firmly packed
• 2 eggs, beaten
• 1 cup cooked, mashed pumpkin
• 3 cups sifted cake flour
• 4 tspns baking powder
• 1/4 tspn baking soda
• 1/2 cup milk
• 1 cup chopped walnuts
• 1 tspn maple flavoring
• Harvest Moon frosting (see below)

Cream shortening and slowly add sugars, eggs, and pumpkin.

Sift together flour, baking powder, and baking soda. Add alternately with milk to creamed mixture. Fold in walnuts and maple flavoring.

Pour into 3 greased 8-inch layer cake pans. Bake in moderate oven, 350 degrees, for 30 minutes. Cool on racks. Put cake layers together with Harvest Moon frosting. Frost sides, bringing frosting slightly over top edge. Frost top.

Harvest Moon Frosting - Combine in double-boiler 3 egg whites, 1 1/2 cups brown sugar, firmly packed, dash of salt, and 6 tablespoons of water. Beat well, and place over rapidly boiling water. Cook 7 minutes, beating constantly, or until frosting will stand in peaks. 

Remove from boiling water, and add 1 teaspoon vanilla. Beat until thick enough to spread. Makes enough frosting for a 3-layer cake.

To Cook Pumpkin - Select bright-colored, unblemished pumpkins. Three pounds of raw pumpkin make 3 cups of cooked, mashed pumpkin. Cut pumpkin in half, and remove seeds and stringy portion. Cut pumpkin in small pieces, and peel. Cook, uncovered, in 1 inch of boiling, salted water for 25 to 30 minutes, or until tender. Drain and mash. Season as recipe directs.

More "Lost" Farmer's Recipes

Farmer's Pineapple Nut Cake (1972)

Farmer's Cinnamon Coffee Squares with Butter Icing (1972)

(Origin - "Farm Journal's Country Cookbook" edited by Nell B. Nichols, 1959.)

Farmer's Sweet Potato Coffee Bread (1959)

• 
  1/2 soft butter
• 1/2 cup shortening
•  2-2/3 cups sugar
• 4 eggs
• 2 cups cold mashed sweet potatoes
• 3-1/2 cups sifted flour
• 1 tspn salt
• 1 tspn cinnamon
• 1-1/2 tspns nutmeg
• 2 tspns baking soda
• 1 cup shopped walnuts
• 2/3 cup cold, strong black coffee

Cream butter, shortening, and sugar. Add eggs, one at a time, mixing well after each addition. Blend in mashed sweet potatoes.

Sift together dry ingredients; add nuts. Stir into creamed mixture, alternately with cold coffee.

Pour batter into 2 greased 9-x-5-x-3-inch loaf pans and 8 greased muffin-pan cups.  Bake in moderate oven (375 degrees) 1 hour for loaves and 25 minutes for muffins, or until they test done in the center.

Cool 10 minutes. Remove from pan and cool completely.

More "Lost" Farm Journal Recipes

Honey Sweet Potatoes with Corn Flakes (1946)

New Orleans Sweet Potato Pone (1932)

(Origin - "Farm Journal's Country Cookbook" edited by Nell B. Nichols, 1959.)

Old-Time Tomato Cookies (1926)

• 3/4 cup butter
• 1 cup sugar
• 1 egg
• 1 tspn vanilla
• 1 tspn baking powder
• 2-1/2 cups flour
• 1/2 cup tomato sauce
• 1/2 cup brown sugar
• 1/2 cup raisins
• Juice of 1/2 lemon
• Pinch of salt

Sugar cookie

Cream soften butter and sugar. Add egg and vanilla, and beat until fluffy. Mix baking powder with flour, and add to other ingredients. Beat until blended. 

Chill until dough is firm. form chilled dough into a ball and knead a few times until smooth. Divide into 4 sections. Refrigerate 2 sections. Roll other 2 out into same sized rectangles (onto floured waxed paper) about 1/4-inch thick. 

Spread half of tomato filling (see below) on one rectangle, topping with the other. Repeat with remainder of the dough. Flip the dough onto a greased baking sheet, and bake at 350 degrees until lightly browned, about 20 to 25 minutes. Cut into squares when cooled.

Tomato filling

Combine 1/2 cup each of unsalted tomato sauce. brown sugar, and raisins. Add the juice of 1/2 lemon and a pinch of salt. Cook on low heat 30 minutes until thick, stirring constantly toward the end. Cool and lightly chop, if needed. 

More "Lost" Tomato Recipes

Tomatoes in Cream (1972)

Southern Tomato Biscuit Shortbread (1865)

(Origin - "Old-Time Farmhouse Cooking - Rural American Recipes" by Barbara Swell, 2003. This recipe was taken from the October 1926 issue of "Rural New-Yorker.")  

Fresh Peach Crumb Cake (1976)

• 1-1/2 sticks butter
• 1-1/2 cups sugar
• 4 eggs
• 3 cups flour
• 3 tspns baking powder
• 1-1/2 tspns vanilla
• 1/2 tspn cinnamon
• 1/2 tspn nutmeg

Filling

• 8 to 10 sliced fresh peaches
• 1/3 cup brown sugar
• 1/4 tspn cinnamon

Topping

• 1/2 cup flour
• 1/2 stick butter
• 1/4 cup sugar
• 1/2 tspn cinnamon
• 1/4 tspn nutmeg

Combine top ingredients in order: butter, sugar, eggs. Add dry  ingredients, and mix well. Pour 1/2 of batter into greased 9-x-12-inch pan. 

Combine brown sugar and cinnamon with sliced peaches, and spread over batter in pan. Smooth remainder of batter over peaches. Combine topping ingredients and sprinkle over top. Bake at 350 degrees for 1 hour.

More "Lost" Recipes from "Passion for Peaches"

Summer Peach Dumplings (1976)

Baked Squash with Fresh Peaches (1976)

(Origin - "The Passion for Peaches Cookbook" by Gail McPherson, 1976.) 

Country Sausage and Apple Rings (1974)

"Core unpared, firm apples into rings about 1/2-inch thick. Shape sausage meat into patties. Fry in skillet over slow heat until done.

"Put on heated platter and set aside. Leave about one-half inch of fat in skillet, and pour off remainder, then put in the apple rings.

"Sprinkle with brown sugar, and cinnamon, turning frequently. Cover pan for a few minutes to soften apples. Remove lid and cook until apple rings have a rich glaze. 

"Serve on platter with the sausages".

More Recipes from "Mountain Cookin'"

Classic Appalachian Buttermilk Pie (1974)

Ol' Timey Southern Fried Steak with Milk Gravy (1974)

(Origin - "Southern Appalachian Mountain Cookin" by Louise and Bil Dwyer, 1974.)