In many families, recipes are passed from one generation to another. Like so many of our family traditions and family members, these recipes are forgotten along the way. Here are recipes to bring back some happy memories of Sunday dinner at grandma's home.
If you have an old family recipe that you would like to share, please pass it along with as much information about the person that made it (name, birth date, death date, interesting story about the recipe, etc). Send recipes through Contact page.
Chicken and Slickers
My grandmother made Chicken and Slickers for Sunday dinner when I was a child.
Her name was Flora Rosenberg and she was born in 1889 and passed away in 1970. I still use this recipe, it takes a lot of time to make but my family loves it.
Flora always said that she makes the slicker just like her mother made, so who knows how old this recipe is. I make a basic chicken soup, then add the slickers.
Slicker recipe:
5 Cups of flour
2 eggs
1 cup of shortening
salt and pepper
enough water to mix into a dough ball.
Cut flour and shortening until it's in very small particles. Mix in eggs and water and work it until it's smooth. Roll out the dough until it's about 1/4 inch thick, and I still use the shot glass she used to cut out round disc's about 1� inches across. I dredge each slicker in flour. Bring thesoup to a boil and drop each slicker into the soup. Boil this for about 1/2 hour, the slickers will plump up just a little as they absorb the chicken stock. The flour will thicken the soup just a little, she always used a tiny amount of corn starch to thicken the soup to make it almost a stew consistency. These slickers are chewy and if you warm it up the next day they are full of chicken flavor.
Submitted by Bernadette Llewellyn
Chocolate Gravy
2 cups dry cocoa, 2 1/2 cups, flour 1 1/2 cups sugar a little more if you like real sweet sift dry ingredients together well, pour in nice big skillet, add 1 can evaporated milk and 2 cans of water stir put on med high heat and just keep stirring until it thickens takes a little bit, just yummy when hot over fresh baked biscuits, or cold as desert. my little granny Nola Bentley made this for my mom when she was growing up and my mom made it for us girls but I'm the only one of the girls that picked up making it now when I go home my sisters beg me to make it for them. 1/2 Kentucky hillbilly and 1/2 West Virginia hillbilly ha! ha!
Taffy
I am trying to find a recipe for French Chewing, a wonderful pulled taffy that my aunt Alta used to make each winter when it was cold enough, but not much moisture in the air. It did not have vinegar in it. If properly made, it was wonderful. Some other people who made it during the same era (the 50s and 60s) didn't have the knack, and their products turned out sugary. My aunt's recipe was always perfect. We would wrap each piece individually in waxed paper, and store it in the refrigerator. When you took a piece out, it would be cool and would slowly warm up in your mouth as you sucked on it, until it reached a consistency that you could chew it (probably had something to do with the name French Chewing). The flavor was so sweet and delicious - like nothing available in today's world. I believe the recipe used parafin in it. She would start pulling it on the back unheated closed in porch off the kitchen, while it was still very hot. As the mixture would start to lighten up, I would go outside with her and help with the pulling. She was a strong woman, and I had to brace myself against the clothes line post, to keep from being pulled all over the yard. I would just hold on, and grab the middle every time she pulled it back to where I was standing. We would continue this until it was too hard to pull any longer. Anyone out there with the recipe, I would really appreciate it. Two hints for pulling taffy: don't wear nail polish and don't use any puller who has sweaty hands.
Mom Huff's Apple Butter
As a little girl, we always made Apple Butter outside in a big copper kettle over a wood stove. Each of us would take turns stirring, trying to keep the hot applesauce from "popping" out on us. My grandmother, Margaret Sark Huff, was born and raised in Knott Co. After she married, she and my grandfather, Allen Huff, moved to Naples, KY in Greenup. Her Apple Butter was well known throughout the neighborhood. You could always tell if the Apple Butter was made by Mom Huff because it was a beautiful red color, not the dark brown color most of us associate with good Apple Butter. She used red cinnamon berries instead of ground cinnamon. I still use this recipe today; however, I sometimes "cheat" by starting with a large can of applesauce and also cook the mixture overnight in the crock pot. I usually add a teaspoon of ground cinnamon in the applesauce as well as the red cinnamon candies. Hope you will enjoy this recipe from my grandmother. Mom Huff's Apple Butter
8 cups tart apples, cooked (Rome Beauty, Macintosh, Granny Smith or Winesap are best)
5
cups sugar
1/2 cup red cinnamon berries
1 Tablespoon apple cider vinegar
Quarter apples, take out core, leave skin on. Cook until soft. (I use pressure cooker. Add one
cup water to apples and boil six minutes after control "jiggles".) Mom Huff cooked the
applesauce outside in a large copper kettle on a wood fire. Drain cooked apples and put in a
ricer. Run apples through ricer to remove peeling. (I place a bowl or cookie sheet under the
ricer).
Place applesauce in a large turkey roaster. Mix together with all remaining
ingredients. Put in 350 degree oven, stirring frequently to melt cinnamon berries. Let cook down
until it reaches proper consistency--about 2-3 hours. Place in jars and then in a hot water bath
to seal.
Note: 1/2 bushel apples= 24 jelly jars of apple butter
Submitted by Terri Neufarth
Grand Pa Milo McPeek's Salmon Cakes Mix
1 can of Salmon
2 T. Flour
1 Cup of cooked Poke Salad
1 Egg Fry in cakes in a hot
iron skillet till brown. I'm sure they put grease, probably Lard in the skillet. The recipe
doesn't mention it. Submitted by Beverly McPeek Safley
Vinegar Pie
Looking for a pie crust recipe that has vinegar in it. My Mom used make it and I lost the recipe. Hope someone come up with it. Thanks John DeGrasse
Someone was looking for a pie crust with vinegar in it here is my favorite recipe. I make apple pie with it all the time.
Crust :
2 cups all-purpose flour
1/4 tsp. salt
1 cup shortening-I use Crisco
1 tsp. vinegar
1 egg
water
Sift your flour with salt then cut in your cup of shortening. set aside. Break an egg into
a measuring cup fill with water to make 1/2 cup now add your vinegar. Mix this mixture with your
flour and salt mixture. Chill this dough.
This recipe makes 2 crusts. when ready to make your pie.
Just remove the dough from the refrigerator divide in half and roll out . Put into your pie pan.
Apple pie filling:
6-8 apples - I use granny smith apples (peeled and sliced)
1 cup sugar -white granulated
2 tsp. butter or margarine
1 1/2 tsp. cinnamon
dash salt
3 tablespoons flour - all purpose
Mix all ingredients put into pie shell.
top with other crust cut vent holes in top.
Bake 350 degree oven until apples are tender and crust
is good and brown. Normally this is anywhere from 40-60 mins.
This recipe was given to me several years ago from a lady
that I worked with. She was from Kentucky and this was her family's
favorite recipe for apple pie. My family loves it also.
Hope this helps someone with the recipe they were looking for.
Melissa Hicks
Ligonier, Indiana
Vinegar Pie #2
Yield: 6 servings
1 c Sugar 5 tb Vinegar 2 tb Unbleached Flour 2 1/2 tb Butter 1 c Cold Water 4 ea Large Eggs, Beaten Combine sugar and flour. Add the rest of the ingredients and place in a saucepan. Cook until thick and pour into prepared pie crust. Bake in a 375 degrees F. oven until crust is brown.
VINEGAR PIE
Serving Size : 1
1 egg
3 tablespoons cider vinegar
1 teaspoon lemon extract
4 tablespoons flour
1
cup sugar
1 cup boiling water
1 baked pie shell
Mix sugar and flour together. Add boiling water. Cook 5 minutes. Add lemon and vinegar. Put in pie shell cool.
Vinegar Pie
Yield: 6 servings
1 c Sugar
2 tb Unbleached Flour
1 c Cold Water
5 tb Vinegar
2 1/2 tb Butter
4
ea Large Eggs, Beaten
Combine sugar and flour. Add the rest of the ingredients and place in a saucepan. Cook until thick and pour into prepared pie crust. Bake in a 375 degrees F. oven until crust is brown.
Bob Hubbard arrowkeeper@home.com
CANNED SAUSAGE
contributed by Carol Howell McGlothen
Every year at hog killing time (usually around Thanksgiving) two or three hogs were always killed and put away for winter. All the meat was salted, smoked or canned . The following is a recipe for canned sausage. It was used for many years by Kate Swartz McGlothen . She was b. 1885 in Bath Co Ky. The pieces of pork was ground and seasonings added. This is when it became sausage. Then Kate would fry it in a huge pan till done. She then scooped it out and into sterilized jars, making sure to get grease in with each scoop. She then turned the jars upside down .The grease would run to the top of jar and when cooled it would seal the jar . When Kate would get ready to fix the sausage she would take some of the grease from the top and fry to warm the meat. GOOD EATING !
Vern's Baked Beans
1 package of Lipton's onion soup mix
1 cup Katsup
1/2 cup Water
1 tablespoon of
Vingar
1 tablespoon of Mustard
1 lb. of hamburger - brown and dranied
2- 16 oz.
package of pork and beans
2 - kidney beans mix and bake for 30 min. at 350
Pa's Dill Dip
1 cup sour cream
1/2 cup Mayo
1 tablespoon onion flakes
1 teaspoon parsley
1/2 heaping teaspoon dill weed
1 teaspoon season salt
1/2 teaspoon accent
1
teaspoon woshershire sauce
Sprinkle hot sauce to taste
My grandpa, Audrey Caudill, made this dip for us all the time, every holiday we would have this dip, with fried chicken! My Grandpa was born 1929-1997
My Mom used to make what she called poor man pie flour sugar and water I think. She never put it on paper. Just some of this and that kind of thing. Have you ever send a recipe like this? If so could you send it to me. My Mom has been gone for 24 years, but I still miss her.
Thanks,
Janet Stalbaum
e-mail jarock@netline.com
Mama's Cornbread
She was born at Betsy Layne,Ky.in June 1921 and died in 1984.I have watched her make this cornbread at least a thousand times as a child. I grew up at Wheelwright and left at the age of 14. I now live in Ohio. Begin with equal amounts of flour&cornmeal,dash of salt&dash of baking powder, Use buttermilk to stir up the batter, no eggs, nothing else. Use a black iron skillet with about 2 tablespoons of bacon grease in it.Let the skillet get real hot on the stovetop.Pour in batter and wait a few minutes until it frys a crust around the edges.Put in the oven with temp,of 450 to 500 degrees.Must bake fast to keep from drying out,bake for 20 to 30 minutes. This is really good hot with butter&jam, enjoy!
Billy Sykes
Starvation Bread
I have an old newspaper article I found in our cookbook that is entitled Corn and published in 1978. It describes food in the older days from the South such as pickled corn and beans and parched corn, pulled taffy and etc. . Laying apples and etc into a 3 foot hole and covering with hand rived white oak laid as shingles and covered with at least a 2 foot mound of dirt. Dig along side of the shingle to retrieve an apple. The earth against the apple made a tang no others ever matched. The one that really caught my eye me was one about "starvation bread."
To make it, use one Beech or Birch log. Saw as much into sawdust as possible, then shave the rest into fine shavings with a sharp knife or draw blade. Put these shavings and sawdust into water and boil for eight hours. Cool for eight hours. Repeat this until the wood is reduced to a jelly-like substance. Bake and use as cornmeal, which it tastes somewhat like. Pickled Corn Boil the corn just enough to set the milk. Put into a crock and pour on ( to cover ) 10 gallons of water with one and a half cups of course salt melted in it. Put a plate on top with a stone; then tie a cloth over the top to keep out bugs. Rinse through several waters, corn in sieve, and cook as for regular corn.
Tom Hollingworth
Fried Corn
My Great Aunt Lizzie (Elizabeth Ruggles-Curnutte) b. 1883 d. 1967
She was blind in her later life. I was fascinated to watch her cut corn off the cob "by feel". Her fried corn recipe was a family favorite.
4 ears corn...cut off the cob 1/8 cup sweet butter pinch sugar. Fry corn gently until about done..sprinkle with a pinch of sugar and still to dissolve.
Serve. Diana Lynne
Slickers
I was looking at the recipe page for Floyd Co. Someone was looking for a recipe for dumplings called slickers.
Every Sunday we went to our grandparents for Sunday dinner. My grandmother, Fannie Mae Davis Preston (born 10-27-1907 died 3-24-1975) quite often made chicken & dumplings. She would fry chicken & make a pot of dumplings & gravy.
She boiled the chicken parts (backs, wing tips) for broth.She would remove the parts and add dumplings to the broth. To make the dumplings,she cut up, flattened & floured biscuits (she in later years used the canned version) and dropped them into the boiling broth. They float to the top while they are cooking & if you allowed them to gently cook theywere the "fluffy" style of dumplings.
When my grandmother wasn't looking, my sister would always sneak in and stir them--when you stirred them they weren'tas fluffy, they got semi hard & we called them slick runners. We (my sister and I) preferred them that way over the fluffy version. My grandmother used to "threaten" her with bodily harm if she stirred them. But we knew she was safe--it was always an idle threat!
Could this be the type of dumpling they were thinking of?
By the way--it's 40 years later & my mother now threatens my sister since she still stirs them for the slick runner variety.
Libby
Libby Preston
www.libby-genealogy.com
1414 Southpointe Cir. NE Canton, OH 44714
330.493.1108
Easy Peanut Butter Fudge
- 2 cups white sugar
- 3/4 cup milk or cream
- pinch of salt
- 4 T butter
- 1 t. vanilla 3/4 Peanut Butter
Combine sugar, cream and salt.
Cook to soft ball stage. Remove from heat
and add the 4 tablespoons of butter and Peanut Butter
1 teaspoon of vanilla.
Mix well and pour into 8x8 buttered dish or pan.
Submitted by Freida McGlothen Taylor
Old Fashioned Brown Sugar Syrup 2 cups brown sugar, packed 1 cup water Dash of salt 1/4 cup white corn syrup Combine sugar, water, corn syrup and salt in a saucepan and bring to boil. Cover and boil gently for 10 minutes, or until a thin syrup is formed. Keeping the pan covered prevents formation of crystals around sides of pan. Serve hot, or cool and put into covered jar in refrigerator. A maple flavored syrup may be made by using white sugar instead of brown in the same proportion. When cooking is done, add maple flavoring a little at a time until desired flavor is obtained. Submitted by Freida McGlothen Taylor Celina, Ohio
Oreo Peanut Butter Pie
Makes 8 servings
1 OREO Pie Crust
1 egg white, slightly beaten
1 (3-ounce) package cream cheese, softened
2/3 cup sugar
2/3 cup chunky peanut butter
2 tablespoons milk
2 cups prepared
whipped topping
18 OREO Chocolate Sandwich Cookies, coarsely chopped (about 2 1/4 cups),
divided
2 tablespoons PLANTERS COCKTAIL Peanuts, chopped and toasted
1. Brush pie crust with some egg white; bake at 350�F for 5 minutes. Cool completely.
2. Beat cream cheese and sugar in large bowl with electric mixer until creamy. Add peanut butter and milk; beat until smooth, about 2 minutes. Fold in whipped topping and 1 3/4 cups chopped cookies. Spread into pie shell; refrigerate overnight.
3. Sprinkle pie with remaining chopped cookies and toasted nuts to serve.
Preparation Time: 25 minutes Cook Time: 5 minutes Chill Time: 6 hours Cooling Time: 15 minutes Total Time: 6 hours and 45 minutes
Submitted by Lois Howell
