RECIPES
Compiled by Women’s Society of Christian Service
Methodist Church
Grandview, Indiana
1955
Barbecue Sauce
Legacy of Helen Held
Grandview, Indiana
Place in a saucepan on stove a tablespoon margarine or butter, adding a large sliced onion. When onion is seared, add:
1 cup of tomato puree
½ cup water
¼ cup tomato catsup
2 tablespoons pepper sauce
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
½ teaspoon paprika
1 teaspoon chili powder
1 teaspoon mixed spices tied in a bag
¼ cup brown sugar
Salt to taste
Boil on a low burner for about 15 minutes, then add any cooked, sliced meat such as beef, pork roast or smoked ham sliced very thin. Cook slowly for 30 minutes, then thicken a little if desired and serve on rye or white bread.
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One Dish Meal
Legacy of Mrs Wm H. Forsythe
Grandview, Indiana
½ pkg. macaroni
1 small can tomatoes
3 tbsp. Butter
2 onions
Salt and Pepper to taste
½ cup diced cheese
1 lb. Ground steak
Break macaroni into inch lengths and add it with 1 tbsp butter to plenty of boiling water and boil 20 minutes, then drain. Put layer of meat in a fireproof dish, then layers of macaroni, onions, cheese and seasonings. Repeat layers of meat, macaroni, etc., and over the top place tomatoes and remaining butter.
Bake in moderate oven one hour.
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Meal in One
Legacy of Lilly Park
Grandview, Indiana
2-1/2 cups uncooked macaroni broken in 1 inch pieces
2 tbsp. Fat
6 tbsp. Chopped onions
2 lbs. Ground beef
1 tsp. Salt
Dash of pepper
3 cups cooked or canned tomatoes
1 to 2 tsp. Chili powder (if desired)
1 cup grated American cheese
Cook macaroni in large amount of boiling salt water. Rinse in cold water.
Melt fat in large skillet. Add onions and cook until light brown.
Add beef, salt, and pepper and cook until meat is browned.
Add macaroni. Tomatoes and chili powder.
Turn mixture into baking dish and sprinkle cheese over top.
Bake in moderate oven, 400 degrees, for 30 minutes or until cheese is melted.
Serves 8.
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Barbecued Spareribs
Legacy of Vivian Dawson
Grandview, Indiana
4 pounds spareribs
2 onions sliced
2 tablespoons vinegar
2 tablespoons Worchestershire
1 tablespoon salt
½ teaspoon red pepper
1 teaspoon paprika
½ teaspoon black pepper
1 teaspoon chili powder
1 8-ounce bottle catsup (¾ cup)
¾ cup water
Cut spareribs into servings pieces, allowing two for each portion.
The rack mat be left uncut if desired.
Sprinkle with salt and pepper.
Place in a roaster and cover with the slices onion.
Our over this the barbecue sauce made by combining the remaining ingredients.
Cover and bake at 350 degrees of 1-1/2 hours.
Baste occasionally, turning the spareribs once or twice.
Remove the cover from the roaster the last 15 minutes of baking time.
Replace the onion slices if they have fallen off, and brown the ribs.
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Mexican Chicken
Legacy of Peggy Huser
Grandview, Indiana
4 pound chicken
½ cup mild vinegar
4 cups water
1 tablespoon salt
1 tablespoon chili powder
½ cup flour
1 teaspoon salt
1 teaspoon chili powder
½ cup fat or more if needed
Cut chicken into serving pieces, place in stew pan, add vinegar water, and seasonings.
Simmer 1 hour or until tender.
Cool in broth.
Mix flour with salt and chili powder.
Drain chicken; roll in flour mixture.
Fry in heated fat until brown.
Make your chili sauce from your broth and serve with your chicken.
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Meat Loaf
Legacy of Mrs. Robert Wead
Grandview, Indiana
This meat loaf will hold together and will not break apart.
2 pounds ground beef & 1 pound ground pork
OR
3 pounds ground beef
3 eggs
Put in bowl and beat with electric mixer.
Slowly add all the milk that the meat will absorb.
Salt to taste
1 teaspoon nutmeg
Continue beating until thoroughly mixed.
Place in loaf pan or mold into loaf.
Bake until done at medium temperature.
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Texas Beef Stew
Legacy of Peggy Huser
Grandview, Indiana
2 pounds round steak
½ cup water
½ cup vinegar
¼ cup ketchup
1 teaspoon chili powder
dash tobasco
2 bay leaves
1 teaspoon whole black pepper
1 teaspoon Worcestershire sauce
1 clove garlic, minced
2 teaspoons salt
2 large onions
Cut steak in crosswise strips 1 in. wide.
Mix water, vinegar, ketchup, and other seasonings.
Pour over meat and let stand several hours, turning meat occassionally.
Lift meat from liquid, saving vinegar mixture.
Cover; simmer gently over low heat for 1-1/2 to 2 hours, adding vinegar mixture as required to keep liquid about ½ in. deep in pan.
Remove meat and onions to hot platter; strain liquid, then boil hard 3 or 4 minutes.
Pour over meat and serve.
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Mexican Rice
Legacy of Peggy Huser
Grandview, Indiana
2 tablespoons fat
1 small onion, minced
½ green pepper, chopped
2 teaspoons chili powder
1 cup rice
1 cup tomatoes
2 teaspoons salt
2 cups water
Wash rice well, dry;
Brown rice in fat;
add onion, green pepper, salt, chili powder and tomatoes and mix well.
Add just enough water to cover.
Cover with lid; simmer until rice is tender, about 30 minutes.
Remove lid and allow mixture to dry out.
DO NOT STIR AFTER COOKING STARTS.
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Cabbage Rolls
Legacy of Mrs. John O. Jackson
Grandview, Indiana
½ lb. ground pork
½ lb. ground beef
¼ tsp. salt
1/4 tsp pepper
¼ cup grated onion
1 head cabbage
¼ cup raw rice
1 can tomatoes
1 lb. sour kraut
3 cups boiling water
Combine beef and pork.
Mix in salt, pepper and onion, raw rice and part of kraut.
Shape into balls about 2 in. long and 1 in. thick, or any size wanted.
Core head of cabbage.
Steam in the boiling water just until leaves begin to wilt.
Separate the leaves and wrap each meat roll in a leaf or tow.
Put a layer of rolls in a baking dish and cover with a layer of sour kraut and tomatoes.
Continue the process until all the rolls are used up.
If the tomatoes are very juicy, drain off part of the juice before using.
Bake 1-1/2 hours in 350 degree oven.
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Pickled Beets
Legacy of Mrs. Robert Wead
Grandview, Indiana
2 cups sliced beets (either canned or fresh)
½ cup sugar
½ cup vinegar
½ cup water
salt to taste
Combine sugar, water, vinegar and salt.
Heat to boiling. Add beets and heat through.
Cool and chill before serving.
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U S Legacies
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