Kentucky Lyonnaise Potato Recipe

Kentucky Lyonnaise Potatoes
recipe courtesy:kentucky cook

3-4 Cooked Baked potatoes, peeled
enough bacon grease for frying
1 large onion, peeled and sliced evenly
salt
white pepper

Prepare potatoes, slice longways and then again in 1/8 inch slices
or slice lengthwise in 1/8 inch slices.
Preheat iron skillet with bacon grease.
Place potatoes and onions in skillet.
Lightly salt potatoes.

Make sure you turn each potato slice, stirring often.

Continue cooking until potatoes are evenly browned and onions are carmelized.
Sprinkle with salt and white pepper.


*variations:
Mix or match :)
~Slice cooked potatoes any way you like.
~Prepare potatoes using butter instead of bacon grease.
~Add a tsp of minced garlic with the onions.
~Sprinkle a little parsley over potatoes, just before serving.
~Sprinkle a little paprika over potatoes just before serving.
~Serve with a side / or dollup of sour creme.


This variation of the Lyonnaise potato recipe is called Kentucky Lyonnaise because I prepare them using an iron skillet and fresh, strained bacon grease instead of the traditional butter called for in the original recipe. The recipe originated from the region around Lyon, France aka the Lyonnais Region in France. The recipe secret is to use already baked potatoes.
~kentucky cook


Our Kentucky Home and Gardens

Kentucky Rhubarb Crunch Recipe

Kentucky Rhubarb Crunch Recipe

Mix the following until crumbly:
1 C flour
3/4 C oatmeal
1 C packed brown sugar
1/2 C melted butter
1 tsp cinnamon

Press half of crumbs in a greased 9" pan.
Cover with 4 Cups diced rhubarb.

Combine the following in a saucepan.
1 C sugar
1 C water
2 Tbl cornstarch
1 tsp vanilla

cook until thick and clear.
Pour over rhubarb layer.
Top with remaining crumb mixture.

Bake at 350 for 1 hour.



Our Kentucky Home and Gardens

Old Fashioned Fruit Vinegar Recipe -undated

Old Fashioned Fruit Vinegar Recipe

1 quart of fruit
raspberries or strawberries or black currants, etc...
1 quart of cider vinegar

Crush the Fruit well.
Bring the measured vinegar to 'just' boiling in a stainless steel or enameled pot.
Turn off the heat and add your fruit.

Cover and let stand at room temperature for 2 days.*
After 2 days,
Strain mixture.
Pour into a clean, dry jar or bottle and cap tightly.
Store properly.




*Remember many of these old recipe instructions do not meet todays food safety standards. Be sure and check with your local extension office for the latest information concerning food safety.
The only date of the origins for this recipe is pre civil war.


Our Kentucky Home and Gardens

Cold Biscuits late 1800's early 1900's Recipe

COLD LUNCH BISCUITS RECIPE
from late 1800's early 1900's

1 pt. milk
3/4 c. lard (shortening)
1 tsp white sugar
1/2 tsp salt
1/2 tsp cream of tartar
Enough flour to make stiff dough


Mix all ingredients well, adding enough flour last-enough to make a good dough.
Knead well.
Mold into small biscuits with your hands.
Bake at 350 degrees until they brown, abt 20 minutes


Biscuits will keep for several weeks in tight container.
Good to have for lunch, when its hot also for packing
in lunch buckets / lunch pails.


Return to Our Kentucky Home and Gardens Home page

Amish Pumpkin Bread Recipe

Amish Pumpkin Bread
courtesy: Mrs Mast


2/3 C lard
2 2/3 C sugar
2 C pumpkin
2/3 C water
3 1/3 C flour
2 tsp soda
2/3 C raisins
1 1/2 tsp salt
1 1/2 baking powder
1 tsp cinnamon
1 tsp cloves
2/3 C nuts
4 eggs


Cream lard and sugar until fluffy.
Add remaining ingredients and pour into pans.
Bake at 350 for 70 minutes or until done
Makes 2 loaves.


Return to Our Kentucky Home and Gardens Home page

KENTUCKY POORMANS CAKE

KENTUCKY POORMANS CAKE
recipe courtesy:Sandy

1 1/2 cups raisins
1 cup cold water
1/2 cup cold water
1/4 cup shortening
1 cup white sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp salt
1 1/2 tsps baking soda
2 Tablespoons hot water
2 cups sifted regular flour

In a heavy saucepan, bring raisins and 1 cup water to a boil.
Reduce heat to low and continue cooking 10 minutes longer.

Cream shortening and sugar.
Stir in cooked raisins, 1/2 cup water, cinnamon, nutmeg, allspice, salt,
and baking soda dissolved in hot water.
Beat in flour.
Pour batter into greased and floured 9 x 13 x 2-inch pan.
Bake at 350 degrees for 25 minutes.


Our Kentucky Home and Gardens

ORIGINAL KENTUCKY PEANUT BALLS RECIPE

ORIGINAL KENTUCKY PEANUT BALLS RECIPE
courtesy:
Old Louisville Cookbook


Take 1 pint of peanuts and chop tolerably fine.
Have white of 1 egg, well frothed,
combine with the egg and shape into balls.

Place on greased paper in pan
and set in oven a few minutes to brown.

Sprinkle with powdered sugar.
Pecans or English walnuts may
be substituted for peanuts.



Our Kentucky Home and Gardens

CIVIL WAR IDIOT'S DELIGHT RECIPE

This recipe was popular right after the Civil war, because it used only a few, very inexpensive and easy to obtain ingredients. After the civil war, many ingredients were hard to come by as many small shops, grocers, farms were destroyed. Not to mention the many owners and workers that were killed in the war.

This recipe is guaranteed fool proof so it was called Idiots Delight, at that time because the recipe was so easy:
"Even an idiot can make it."



CIVIL WAR IDIOT'S DELIGHT RECIPE

1 c. brown sugar
1 c. raisins
1 tbsp. butter
1 tsp. vanilla
4 c. water

7 tbsp. butter
1/2 c. white sugar
2 tsp. baking powder
1/2 c. milk
1 c. flour

Boil together the first 5 ingredients.

Make a batter of the second 5 ingredients.
Drop the batter in a greased pan by spoonfuls.
Pour first mixture over it and bake in a moderate oven until golden brown.



Our Kentucky Home and Gardens

PRE CIVIL WAR SOUR MILK BISCUIT RECIPE

PRE CIVIL WAR SOUR MILK BISCUIT RECIPE
original author unknown

1 quart flour
1 tablespoon salt
1 teaspoon soda
1 pint sour milk
Lard

Sift flour with salt and soda.
Shorten with lard, size of a "banty" egg.
Add milk.
Roll out and cut into biscuit size
place on ungreased pan
cook till done in
medium heat

Our Kentucky Home and Gardens

Sweet Pickles by the Pint Recipe

Sweet Pickles by the Pint Recipe
by: kentucky cook

2 medium cucumbers, sliced thin (or 1 med-lge cuke)
2 small onions, sliced thin (or 1 med vidalia )
3/4 cup sugar
1/2 cup vinegar
1 tsp pickling salt
1 tsp mixed pickling spices

Put all ingredients in a microwave safe bowl
cook uncovered on high for 3-4 min.
Stir well.
Cook 1 - 1 1/2 more minutes, just until bubbly.
Put in pint jar with ring and lid.
Refrigerate when cool.


Quick and easy and extemely GOOD taste !!!


Our Kentucky Home and Gardens

OLD FASHIONED APPALACHIAN CHEESE SOUFFLE RECIPE

OLD FASHIONED APPALACHIAN
CHEESE SOUFFLE RECIPE


3 eggs, separated
3/4 cup grated cheese
salt and pepper to taste

Beat egg whites with electric mixer until peaks are formed.
Set aside.
Mix together grated cheese and egg yolks.
Add salt and pepper to taste.
Fold the whites into the egg mixture.
Pour into a buttered baking dish and set the
dish in a pan of cold water to keep the
milk and egg mixture from burning.

Place in preheated 350 degree oven.
Bake for 15 minutes.


Our Kentucky Home and Gardens

Icicle Pickles Recipe from 1800's

Icicle Pickles
Pickle Recipe from the 1800's

2 gallons cucumbers
3 gallons boiling water, {separated}
1 pint salt
2 Tablespoons Alum
5 Cups vineger
2 1/2 cups water
1/3 of small box of whole pickling spice
7 pints sugar

Cut cucumbers lengthwise and pack into a crock or large jar
Pour 1 gal of boiling water over them,
then pour 1 pt of salt over that,
then pour in 1 more gal of boiling water over all.

Let stand for 24 hours then drain.

Mix alum to 1 gallon boiling water, pour over the cucumbers,
let stand for 24 more hours then drain.

In a saucepan, mix vinegar, {2 1/2 cups} water, pickling spices and sugar bring them to a boil and pour over the cucumbers and let that stand for 24 hours.

Drain off the liquid {placing it back into saucepan} and bring it back to a boil and pour over cucumbers again and let stand 24 hours.

Drain off liquid again, bringing it back to a boil,
pack cucumbers in jars and pour hot liquid over cucumbers, capping lids and sealing. this should make 12 pints.





Our Kentucky Home and Gardens

Canned Chow Chow - Old Recipe

Canned Chow Chow -
Old Recipe


CHOW CHOW

4 cups cabbage
4 cups bell pepper
4 cups onions
4 cups green tomatoes

6 cups sugar
1 tsp. celery seed
1 1/2 tsp. turmeric
2 tbsp. mustard seed
4 c. vinegar
2 c. water

Grind first 4 ingredients and soak in one cup of salt overnight.
Rinse with cool water the next morning.
Squeeze all water from the ground vegetables.

Mix last 6 ingredients with the vegetables.
Cook about 5 minutes.
Pour into jars and seal.



Our Kentucky Home and Gardens

PEACH MUFFIN RECIPE

PEACH MUFFIN RECIPE

4 1/2 cups all-purpose flour
1 tsp salt
4 1/2 tsps baking powder
3/4 cup sugar
3/4 cup brown sugar, firmly packed
1/2 tsp nutmeg
1 tsp cinnamon
2 eggs
3/4 cup vegetable oil
1 1/4 cups milk
2 peaches, peeled and diced


Combine the flour, salt, baking powder, sugar,
brown sugar, and spices.
Slowly add the eggs, oil, and milk.
Mix well.
Stir in the diced peaches right before filling muffin tins.
Fill greased muffin tins 1/2 full.

Bake in a preheated 400° oven
25-30 minutes.

Makes from 1 1/2 to 2 dozen muffins depending on how full you fill your tin.



Our Kentucky Home and Gardens

Tomato Conserve Recipe from 1917

Tomato Conserve Recipe from 1917

8 - 9 lbs of Ripe tomatoes
5 pounds reg Sugar
4 Lemons

Wash & Peel all 9 lbs of tomatoes.
press them or cut up into chunks, throwing seeds
and as much as possible of the juice away.

To about 7 lbs of the firm fruit add 5 lbs of sugar,
cook together slowly for about 2 hours.
Just before it is done add 4 washed lemons cut up real fine.
(Reject the lemon seeds but include the peels)

Continue cooking and skimming out the tomatoes
and boil down the syrup.
When thick,
pour it over the other 1-2 lbs of prepared tomatoes already placed in the jar.
Seal in sterilized jars.


~~


* note of caution:
This recipe does not say anything about warm bath canning or describe any other safe method of sealing the jars, according to today's safe food handling practices.
If you decide to try this conserve, be sure and water or pressure can your conserve.




Our Kentucky Home and Gardens

NECTAR FOR 90 DEGREES IN THE SHADE 1869 RECIPE

NECTAR FOR 90 DEGREES IN THE SHADE
1869 RECIPE

(c)Cooling Cups and Dainty Drinks
by William Terrington, 1869

1/2 C. whisky
1 bottle soda water, chilled
Lemon ice
*composition not described
might be frozen lemonade in ice cube trays

Put a lemon ice in a soda water glass,
add one half gill of whisky and a bottle of iced soda water,
mix and serve.



Our Kentucky Home and Gardens

OLD FASHIONED KENTUCKY APPALACHIAN MACARONI AND CHEESE RECIPE

OLD FASHIONED KENTUCKY APPALACHIAN
MACARONI AND CHEESE RECIPE

1 cup macaroni, cooked and drained
1 cup grated cheese (your favorite kind)
2/3 cup regular milk
2 eggs
1/4 t salt
topping:
2 Tbls grated cheese
1/4 cup soft bread crumbs

Alternate layers of macaroni and then cheese,
in a buttered baking dish.
Beat the eggs, add milk and the salt.
Pour over top macaroni layer.
Ready for the topping:
Sprinkle the top with remaining cheese combined with bread crumbs.

Bake in preheated 400 degree oven until well browned.


^



Our Kentucky Home and Gardens

Bread Pudding 1860's Recipe

Bread Pudding Recipe 1860's

Two coffee cups of grated bread crumbs
2 cups granulated sugar
1/2 cup butter
1 quart new milk
6 eggs
1 cup blackberry jam

Beat all together
put in pudding dish and bake lightly.
Take from stove,
cover the top with jam,
and then meringue with three of the whites
and enough sugar to make it stiff.

Brown in the oven;
eat cold with hard sauce.


unknown original author
recipe found in old cookbook


Our Kentucky Home and Gardens

A QUICK DESSERT - from early 1900's

A QUICK DESSERT -
from early 1900's

4 pieces toast
4 slices cheese
Nutmeg
1 1/2 c. applesauce
1/4 c. sugar

Add sugar and nutmeg to applesauce.
Put applesauce on toast, about 3 tablespoons on each piece of toast.
Lay a slice of cheese over the sauce.
Bake in a moderate oven until the cheese melts.
Serve hot.


Our Kentucky Home and Gardens

PLUM CORDIAL Recipe The Kentucky Housewife Lettice Bryan 1839

PLUM CORDIAL

(c)The Kentucky Housewife Lettice Bryan, 1839.

Ripe plums
Brown sugar
Brandy

Break up some fine ripe plums,
and boil them in a small quantity of water till soft,
adding the kernels from half of the plum seeds,
after bruising them.

Strain the liquid through a cloth,
and to each three quarts add two pounds and a half
of the best brown sugar.

Boil it up,
skim it, and cool it;
put in a quart of brandy to every three quarts of the syrup,
and bottle it for use.




Return to Our Kentucky Home and Gardens Home page