Main Dishes
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| Old-Fashioned Pork Cake One cup salt pork chopped fine. Pour over it 1 cup boiling water, 1 cup brown sugar, 1 cup molasses, 1 1/2 cups chopped raisins, 4 1/2 cups flour, 1 teaspoon soda, 1 teaspoon each of cinnamon, cloves and nutmeg. This makes two loaves. Copied by Stacey McDowell Dietiker, July 14, 2003 The Lamoni Chronicle, Lamoni, Iowa, October 21, 1909 |
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| ROMAN HOLLIDAY BAKE 1# WIDE NOODLES I# OF HAMBURGER 1 ONION, CHOPPED 1# ITALIAN SAUSAGE ICAN OF CHEESE SOUP AND 1 CAN OF TOMATO SOUP 2 CANS OF WATER OREGANO, SALT AND PEPPER Directions: Cook the noodles and let cool in the refrigerator several hours or over night. Cook onion and hamburger together. Cook sausage and oregano together. When the hamburger is done, add the soups and water, stirring it all together. Add the sausage and oregano, salt and pepper. Layer the noodles in the bottom of a large baking dish, and mixture to this and then another layer of noodles and another layer of mixture, with noodles on top. Cook in oven at 375 degrees for about 40 minutes, until it is good and hot. I add more cheese, sliced, on top and cook a few more minutes until the cheese melts. I double this recipe for our family. It also freezes very well. Very good. It takes about 30 minutes to prepare. Cleone Woughter , October 20, 2002 |
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PHILADELPHIA PEPPER POT
Cook the tripe the day before using. Wash thoroughly and place in kettle and cover with water. Boil 8 hours. Remove tripe. When cooled, cut into 1/2-inch pieces square. Wash veal knuckle. Cover with 3 qt. cold water and simmer about 3 hours, removing scum as it rises. Remove meat from bones and cut into small pieces. Strain the broth and return to kettle. Add bay leaf and onion and simmer about 1 hour. Then add potatoes which have been cut in squares, and pot herbs. Add the meat and tripe and season with salt and cayenne pepper. Make dumplings by combining the suet, flour, salt and enough water to permit rolling the dough into dumplings, about the size of marbles. Flour well to prevent sticking and drop into the hot soup. Cook about 10 minutes. Add some chopped parsley and serve at once. Mrs. Ruth Beckmann, The Art of Cooking in Lamoni, Lamoni Federated Garden Club, Lamoni, Iowa. |
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TANGY HAMBURGER BARBECUE SAUCE
Combine all ingredients in saucepan. Simmer 15 to 20 minutes, stirring occasionally. Baste on hamburgers during broiling. Serve hamburgers with additional Tangy Barbecue Sauce. Makes about 1 1/2 c. sauce. For milder-flavored sauce, use Brer Rabbit Gold Label Molasses. Mrs. Reuben (Helen) Kaestner, The Art of Cooking in Lamoni, Lamoni Federated Garden Club, Lamoni, Iowa. |
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BUCKWHEAT SCRAPPLE
Put meat and liver in a large kettle. Measure water and cover meat. Simmer for 2 or 3 hours. Skim off grease carefully from surface of water. Remove meat, chop fine and return to the liquid. Season with salt, pepper, mace and sage. Sift in cornmeal and buckwheat flour until mixture is consistency of soft mush. Cook slowly for 1 hour, watching carefully as it scorches easily. Pour into greased bread pans and store in cool place until ready to use. Slice in thin slices and fry until golden brown. This is used instead of bacon or sausage, with eggs, for breakfast in Pennsylvania. Mrs. Ruth Beckman, The Art of Cooking in Lamoni, Lamoni Federated Garden Club, Lamoni, Iowa. |
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HAM LOAF
Combine ingredients and mix well. Bake 2 hours at 325 degrees or divide into 2 loaves and bake 1 1/2 hours. Makes 16 servings. Mrs. James (Emily) Arkle, The Art of Cooking in Lamoni, Lamoni Federated Garden Club, Lamoni, Iowa. |
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JOHN M'SATTI
Grind pork and steak, and brown together with onions and chili powder. Boil noodles in salted water for 20 minutes. Mix soup, water, cheese with browned meat. Drain noodles and mix with meat. Bake. Mrs. Ed (Lottie) Downey, The Art of Cooking in Lamoni, Lamoni Federated Garden Club, Lamoni, Iowa. |
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ESCALLOPED CHICKEN
Make gravy of chicken fat, broth and flour, and cook. Make dressing with butter, bread, sage, stock and salt and pepper. Put 1 1/2-inches of chicken in greased pan. Cover with dressing. Pour gravy evenly over top of dressing. Bake in oven until dressing is lightly browned, about 35 minutes. To serve, cut in squares, and garnish each with rings of red or green pepper and parsley. Mildred Amundson, The Art of Cooking in Lamoni, Lamoni Federated Garden Club, Lamoni, Iowa. |
| Pages formatted/reformatted by Conni McDaniel Hall during the 2020 pandemic! |
| Recipes *** Decatur County IAGenWeb |
