So, since I'm home... the Hoosier Recipes

[politicat]

I promised these a few days ago, and now that I'm home, and have my late great-grandmother's Eastern Star cookbooks (and her little notes!!) in front of me, I'll transcribe some of these recipes for your edification and enjoyment.

These are farmer dishes - they're heavy on the calories, to sustain working people out in the fields. These are not for dieters. Consider yourself warned. Also, these are very tasty dishes. There's a reason I have to fight to keep my weight down. My family culinary traditions are deep and broad.

Corn Pudding

This was served every Sunday, along with mashed potatoes or fried potatoes, a ham or pork roast, and cold salads when I was small.

2 cans (or jars, if there is any left from the summer canning) creamed corn
1-2 eggs, depending on size
1/4 to 1/2 c. whole milk or cream (depending on which cow was in production and what's available)
scant 1 c. cracker crumbs (Saltines work well, but Ritz impart a very rich flavor)
2-3 tablespoons cold butter, diced
1-2 teaspoons sugar, depending on the sweetness of the corn.
salt and pepper to taste

Mix first four ingredients in bowl until well incorporated and thick, but runny (add sugar here if the corn isn't sweet enough.). Grease a baking dish. Add salt and pepper. Pour into baking dish, drop cubes of butter on top and bake with everything else until firmer, but not solid. Think pudding, not brick.


Chicken and Noodles or Beef and Noodles (Amish)
1.5 pounds of beef chuck or other utility beef, or 2 pounds chicken with bones, minus skin.
1 t. garlic
1/2 t. sage
1 bay leaf
1 small onion, very finely chopped
salt, pepper, instant onion soup (sometimes)
3 cups of water (other herbs and spices to your palate)
Amish egg noodles or home-made tagliatelle

Simmer meat in water and spices for at least an hour, but do not boil. When meat shreds easily, turn off and let cool to a temperature comfortable for your hands. Shred meat, removing bones and excess fat. Do not discard broth.

Return meat to pot, adding water if necessary to bring up to about 6 cups. Bring to a boil. Add dried egg noodles gradually, 1/2 pound per 1.5 pounds of meat. Stir, reduce heat to a slow simmer, cover and let simmer for 30-60 minutes, depending on the humidity, the time until the hands come out of the fields, and whatever else you've got going. Stir occasionally. When the noodles have absorbed most of the broth, turn off and let them absorb the rest. With home-made noodles, the cooking time is reduced.

This is traditionally served over mashed potatoes, but that's a tradition that needs to die with my great-grandfather's generation. Even farm work isn't that strenuous anymore.

Sugar Cream Pie
This is a Hoosier specialty, apparently. I've never seen it anywhere else, and I am told by locals that it cannot even be obtained in Kentucky or Illinois. Bob, have you ever seen anything like this?

1 c. sugar
1/2 c. flour
pinch of salt
1 c. whipping cream
1 c. boiling water
1 unbaked pie shell
nutmeg

Preheat oven to 400. Mix first three ingredients, then add the next two in order, stirring constantly. Pour mix into the shell, sprinkle top with nutmeg. Bake in 400 oven for first 30 minutes, then reduce heat to 350 and bake 25 minutes more. Cool, and serve.

Alternate recipe:
1 c. sugar
1/3 c. flour
1 c. boiling water
3/4 c. evaporated milk (not Eaglebrand)
2 T. butter
1/4 tsp salt
unbaked pie shell
nutmeg

Preheat oven to 450. Mix sugar and flour, then add boiling water and stir well. Add milk, butter and salt. Pour into shell and sprinkle with nutmeg. Bake 10 minutes at 450, then reduce heat to 350 for 20 minutes.

I have yet to add vanilla to these mixtures, but that is my first variation.


Christmas Cheese ball
1 8 oz package cream cheese, room temp.
1 small jar of dried, chipped beef
1 bunch scallions or green onions

Chop onions and beef very fine. Blend into cream cheese, form ball, serve with crackers or veggies.


Chicken Salad
2 c. cold, cooked, chunked chicken
1 c. diced celery
1 small can pineapple chunks in juice, drained
1 c. sweet grapes, halved and seeded if necessary
1/2 c slivered almonds
1/2 cup very good mayonnaise
salt, pepper and lemon juice to taste

Combine all ingredients, chill. Serves 6.

Pork Tenderloins
I'm pretty sure these are derived from schnitzel, and considering the strong German and Amish presences in the community, that's the most likely origin.

1 pound pork tenderloin
egg wash
cracker crumbs

Slice tenderloin for thin butterfly. Butterfly, then pound until thin. Dip in egg wash, then roll in cracker crumbs. Set aside for no less than 30 minutes.

Deep fry in hot fat (my family swears by lard, but hell if I'm going to use lard; I use canola oil.) until the meat floats. Serve hot on a bun with tomato slices, lettuce, pickle, or, if you're my great-grandfather, ketchup and only ketchup.

Enjoy, but don't say I didn't warn you if you decide to indulge. In my kitchen, all of these dishes are treated like nitroglycerine - used sparingly and carefully, not indiscriminately.

Pcat

On edit: I'll add these to Demopedia as soon as I get my new password.

[housewolf]

1. Yum...

I've seen recipes for Sugar Cream Pie before but have never tried it. Have you ever had it? It seems like it might come out to be rather like a custard pie, maybe?

Thanks for the treats!

[politicat]

2. It's absolutely sinful.

I could gain so much weight if I'd just give into the temptation to make and eat them.... They're wonderful.

Pcat