Recipes To Remember 1936

This looks like braised potatoes but what’s underneath is worthy of an encore! This is simple to make. Brandon, my husband, asked to have it again next week. It comes from the Home Cooking Cookbook from Steadman Baptist Church.

I used my favorite enameled cast iron. You can find this one in the link https://amzn.to/45XlsxR . It’s so versatile you can bake bread, slow braise a roast or stew beef as in this case. Just pop on the lid and put it in the oven and it’ll do the rest. This is truly a recipe I’ll remember.

1 1/2 pounds lean stew beef

2 tablespoon oil

1 large onion sliced into rings

1/4 cup flour

1 1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon oregano or thyme

1 3/4 cup beef broth

5-6 large red potatoes large diced

Brown beef cubes in hot oil. Combine with onion rings in 2 1/2 quart casserole. Sprinkle with flour, salt, pepper, and oregano.

Pour beef broth into casserole over stew beef, onion rings, and diced potatoes. Cover and bake at 350 degrees oven for two hours.

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This is just a little recipe I found off Pinterest. Mimi made an apple crisp pretty often but I couldn’t find a recipe in her cookbooks I liked as much as this one. It’s adjusted to make 4 servings instead of one. Recipes to Remember 1936 is coming out of the 1900s and entering the 2020s. Joanie Zisk is the recipe author and she has a lot of great recipes. Mimi would have approved!

For the filling:

4 medium apples cored and diced

1/4 cup of sugar

1/4 cup of all purpose flour

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

For the topping:

3/4 cup all purpose flour

3/4 cup old fashioned oats

1/2 cup brown sugar

1/2 teaspoon cinnamon

1 stick soften salted butter

Heat oven to 350 degrees. Mix together chopped apples, sugar, flour, cinnamon, and vanilla in a small bowl. Transfer to small baking dish.

Mix together flour, oats, brown sugar, and cinnamon in a small bowl. Cut in the softened butter using a fork until well combined. Scatter the topping evenly over the apples. Placed in the oven and bake for 30-35 minutes or until apples are soft and the topping is golden.

I’ll like some nice baking supplies below. As always by clicking my links and making a purchase you support my endeavors. I’ll get a small commission from any purchases you make using the links below. Thanks for your support!

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This recipe needs a little work. It’s simple but good. It could use some black beans, corn, and sour cream on top when serving. I recommend incorporating a can of rinsed and drained black beans and a can and drained fiesta corn. I also diced up an onion and included it. I can’t get enough onions. The final recommendation is to put the Fritos on top not the bottom. They get soggy.

Again I recommend using this 8 X 8 anchor baking dish with a lid to store your leftovers. You can click this link https://amzn.to/4gadTaJ to purchase one. This is an Amazon Affiliate link and I will earn a small commission if you purchase through my link. Thanks for your support.

1 pound ground beef

1 envelope taco seasoning mix (I use this kind. https://amzn.to/4nnygUi)

2 8 ounce cans of tomato sauce

1 tomato sauce can of water

1 large bag regular size Fritos

1 pound medium cheddar cheese, grated

Brown ground beef in skillet. Add envelope of taco seasoning mix and stir well. Add tomato sauce and water. Cover over low heat for 15 to 20 minutes, stirring occasionally. Pour mixture into 8 X 8 baking dish. Cover meat mixture with Fritos and grate cheese on top. Place in 350 degree over for 10 minutes or until cheese melts.

These recipes to remember are simple and delicious. Mimi would have loved how easy these were to prepare though she loved cooking anything her family requested.

I really enjoyed preparing these recipes. These will definitely be finding their way in our meal planning rotation. I spend about an hour a week planning out the next week’s meals and grocery list. I search Pinterest and Mimi’s cookbooks. I’ve found some winners like these two and some flops like Chicken Curry Casserole.

The Chicken on Wine was baked in an enameled cast iron pan with a lid. You can find one here. https://amzn.to/3HYr7KY This is an amazon affiliate link, if you like what you see and make a purchase, I will earn a small commission.

This cookbook is well loved and in pieces, it’s a from Ridge Spring, SC and has no cover. Mrs. William Thrailkill is the recipe author.

2lbs chicken

1/4 stick melted butter

1 cup white wine

1 clove garlic

1/2 teaspoon pepper, salt, thyme, oregano, and rosemary

Place your chicken in your enameled cast iron pan or baking dish. Combine all other ingredients and pour over chicken. Cover pan and bake at 350 degrees for one hour, until tender.

The corn pudding would make a great addition to any potluck or Thanksgiving Dinner. It was found in the Mt. Calvary’s Best Recipes Cookbook submitted by Glennie Yonce. This is a new favorite for my husband and me.

1 can creamed corn

1 can whole kernel corn

1 box cornbread jiffy mix

1 cup sour cream

1/4 cup melted butter

Do not drain corn. Mix all ingredients together. Pour into 2 quart greased dish. Cover and bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake uncovered another 15 minutes.

You can find a great baking dish like the one I used by clicking my link below. This is an affiliate link through Amazon. If you see something you like you can make a purchase. Thanks for your support. https://amzn.to/45R2Z63

Tonight’s recipe from the Gilbert Warriors Spirited Specialties Cookbook. Kelli Smith is the author. It’s very similar to something I cook for dinner on repeat. I added a can of Rotel tomatoes and green chiles to spice it up.

Ingredients:

1 pound ground beef

1/2 cup onion, chopped

1 envelope taco seasoning mix (I use this one https://amzn.to/3JMBWQF)

1 1/4 cup milk

3/4 cup Bisquick baking mix

3 eggs

1 cup cheese, shredded

Instructions:

Heat over to 400 degrees. Grease 10 inch pie plate. Cook and stir beef and onion until brown. Drain. Stir in seasoning mix. Spread on pie plate. Beat milk, baking mix, and eggs until smooth. Pour on top of meat mixture. Bake 25 minutes. Cover top with shredded cheese. Bake 8-10 minutes longer or until knife comes out clean. Cool for 5 minutes. Serve with lettuce, tomatoes or your favorite taco adornments.

You can use a pie dish like the one linked below to bake this delightful dish. By clicking the link and making a purchase if you see something you like, you support my endeavors. Thanks!

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Or you can use this affiliate link to buy Rotel in bulk like I do. I love the stuff.

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Today’s recipe is precious to me. It’s a recipe shared from my favorite cookbook Treasure Recipes from Mt. Ebal Baptist Church by my Momo. Her name was Fannie Mae. I don’t have a memory of her baking this recipe before but I have made it a few times. It’s a decadent apple cake with caramel like glaze. It’s perfect for this time year, apple season.

Temperatures have been cooler, meaning not over 100 degrees like before. We went apple picking yesterday. I thought it would be the perfect time to share my Momo’s Apple Pound Cake. This is definitely a recipe to remember!

Ingredients:

2 cups sugar

1 1/2 cup Wesson oil

3 eggs

3 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoon vanilla

3 cups diced raw apples

1/2 cup nuts, chopped

1 cup coconut (optional)

Topping:

1 stick butter

1 cup brown sugar

1/4 cup milk

Mix first 7 ingredients with electric mixer. Stir in next 3 ingredients. Batter will be thick. Bake 1 hour and 20 minutes at 350 degrees. Boil topping mixture 3 minutes. Pour over hot cake.

This cake comes together in a snap with the Kitchen Aid Go cordless hand mixer. You can support my endeavors by clicking the link below. If you like what you see, you can purchase it. I will get a small commission from your purchase.

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So what I learned tonight is not every recipe is a winner. It looked good but it was just edible. That’s the best I can say about it.

Instead of sharing this less than amazing recipe, I’ll take this opportunity to share with y’all what I’m doing, why I’m doing it and what I plan to do in the future.

As y’all have noticed, I’m sharing recipes and memories from old cookbooks my Mimi collected over the years. Not every recipe I share is one she made. She was an excellent cook and just cooked from memory most of the time. I haven’t achieved that skill yet. I just love recipes and cooking. This endeavor is meant to improve my skills. I hope it will inspire a home-cooked meal or two for y’all with Recipes to Remember 1936.

We used to eat out or DoorDash every few nights. We spent so much money on take out. It was such a waste! It started during COVID lock down and really just got out of control. As a result, I started meal planning and budgeting for groceries at the beginning of this year. I cook almost every night because I love it. We take our leftovers for lunch the next day. I have stopped buying “junk food” like chips and cookies and I make them all now from scratch.

I plan to cook my way through her cookbooks and share my favorites with you. Chicken Curry Casserole is not one I need to share. If you really want to try it, you can comment below. I’ll share the recipe. But, as my husband said, it was edible but not good.

This recipe comes from the Cooking with Consultants cookbook published by the consultants in Gastroenterology. It’s found on p. 79 and was submitted by Janine Hubbard.

This recipe smells and tastes so good. The sauce is sticky and tangy. You will love it, if you love a good saucy, juicy meatloaf. It came together in a snap. My husband is looking forward to having it for lunch tomorrow. We served it with roasted potatoes and peas.

Ingredients:

1 1/2 lbs hamburger

1 small onion diced

1/2 cup water or milk (I used whole milk)

1 1/2 teaspoons salt

1 egg

1/2 cup bread crumbs

1/8 teaspoon pepper

Sauce:

8oz tomato sauce

1 tablespoon Worcestershire sauce

1/4 teaspoon chili powder

1/2 teaspoon dry mustard

2 tablespoons green pepper

1 tablespoon onion

1 tablespoon sugar

1 tablespoon vinegar

Mix hamburger, onion, water, salt, egg, bread crumbs, and pepper. Form into a loaf and place on a baking vessel of your choice. Mix sauce and boil, simmer 5 minutes over low heat. Pour sauce over hamburger mixture and cook at 350 degrees for 1 hour.

I cooked my meatloaf in an enamel-coated cast iron like the one linked below. Click the link to support my endeavors, and I’ll earn a small commission if you buy it.

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You’ve got to try this recipe. It’s so easy to make and comes together in a snap. I used my hand mixer to cream the butter and brown sugar. Don’t be like me and accidentally use all purpose flour. Thankfully I had enough ingredients left to make it properly. It’s chewy just like the recipe name implies. Mimi made this recipe in the mid 90’s.

This recipe comes from the Mt. Calvary’s Best Recipes from Mt Calvary Lutheran Church in Johnston, SC. It was submitted by Eunice Yonce.

1 cup light brown sugar

1/2 stick butter or margarine

1 egg

1 cup self-rising flour

1 teaspoon vanilla

1 cup chopped nuts

Cream sugar and butter, add egg, self rising flour, stir well. Add vanilla and pecans, stir well. Put in greased pan and bake in 325 degree over for 25-30 minutes. This recipe may be doubled.

Using a cordless hand mixer is the way to go. You can click the link below and find the Kitchenaid Go Cordless Hand Mixer. It’s an Amazon affiliate link and I’ll earn a small commission on any purchases you make while browsing.

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I made this for dinner tonight. I am not a pizza lover. Gasp! I really don’t like pepperoni. This recipe however, its totally good! I will admit, I didn’t eat the pepperoni but pizza lovers will simply adore this. Kids will love it too!

I found this recipe in the Mt. Calvary’s Best Recipes Cookbook from Mt. Calvary Lutheran Church in Johnston, SC. It’s found on p. 44 and was shared by Donna Hatcher.

1 pound ground beef

1 large onion chopped

1 green pepper chopped

1/2 teaspoon garlic salt

1/4 teaspoon pepper

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

14oz jar pizza sauce

8oz uncooked macaroni

3.5oz sliced pepperoni

4oz shredded mozzarella cheese

Combine beef, onion, green pepper in large dutch oven, cook until meat is browned, stirring to crumble. Drain well. Return meat mixture to pan. Add garlic salt, pepper, oregano, basil, and pizza sauce. Stir well. Cover, reduce heat, simmer 15 minutes. Cook macaroni according to package directions omitting salt. Drain. Add to meat mixture. Stir well. Spoon into lightly greased 9 x 13 baking dish. Top evenly with shredded cheese and layer pepperoni evenly on top. Bake at 350 degrees for 20 minutes. (More cheese can be used if desired.)

You can find the nifty 9 X 13 and 8 x 8 Anchor locking lid casserole dishes I use in the link below. Click on my Amazon affiliate link to purchase. I will get a small commission when you do. Thanks for your support.

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