Family Recipe Friday : Banana Salad

I was able to get mom to share another recipe & story :

Silver Lake, Indiana : September 1, 1969

Banana Salad

When I was about  9 years old,  my parents purchased a trailer and parked it at Silverlake, Ind.   We would go every weekend and take our weeks vacation there.   After I was married, my husband and I purchased a trailer and spent our weekends there also with our kids.   Every August, the trailer park would have a picnic.   One incident always comes to mind when I think of these fun picnics.  There would always be a row of tables filled with food and everyone would play jarts afterwards or sit around a campfire and play ukes.  The men always brought meat platter to use instead of paper plates.   My mother, Bonnie, took her delicious banana salad one year.  She was so proud of it and was furious when she discovered that one of the Thomas boys had eaten the entire bowl.  I can't blame him as I probably would have done the same thing.

    2 cups brown sugar                                             
    4 tablespoons flour                                            
    2 cups milk                                                    
    2 eggs                                                         
    1 stick butter                                                 
    1-2 bananas, sliced                                            
    1-2 cups crushed peanuts               
                        
Cook brown sugar, flour, milk, eggs, and butter over low heat until thick.   When cool, layer with crushed peanuts and banans alternately.

Mom, Dad & Sweet Baby Travis

Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday: Spanish Rice

My mom contributed another recipe this week: Spanish Rice.

"One of Bonnie Wright's favorite recipes that I serve to my family.   It's a good way to stretch a pound of hamburger.   Jason and Weldon like this recipe.   It's similar to a stuffed pepper except you don't get as much green pepper to eat.   I serve it with corn and/or cornbread and simple dessert."

    1/2-1 pound ground beef                                        
    1 medium onions, chopped                                       
    1/2 green pepper, chopped                                      
    1/4 cup oils                                                   
    1 1/2 cups minute rice, uncooked                               
    1 8-ounce can tomato sauce                                     
    1 8-ounce can water                                            
    2 tablespoons sugar                                            
    Chili powder to taste                                          
    1/2 teaspoon salt                                              
    1/4 teaspoon pepper                   
                         
Cook ground beef, onion, and green pepper in oil until meat is not longer pink.  Add rice and cook until brown.   Drain grease if necessary.   Add remaining ingredients.   Cover and simmer 5 minutes.

Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday: Freezer Slaw

Grandma Wright's huge cabbage

Mom shared another recipe from her collection:

Every Spring when I plan my garden I always figure enough cabbage to make this slaw recipe.   It tastes so good in the winter and keeps well in the refrigerator once it's thawed.   It makes a great side dish to any meal.  While I have never had a problem growing cabbage I have never produced a head of cabbage as large as Grandma "Peach" Wright did.

    1 head cabbage, shredded                                       
    1 green pepper, chopped fine                                   
    1 red bell pepper, chopped fine                                
    1 carrot, chopped or shredded                                  
    1 medium onions, chopped fine                                  
    1 teaspoon salt                                                
    1 cup vinegar                                                  
    2 cups sugar                                                   
    1/2 cup water                                                  
    Dash celery seeds  
                                            
Put all chopped vegetables in large bowl and put salt on the mixture.   Stir and let sit.   Meanwhile bring vinegar, sugar, and water to a boil and boil 5 minutes.   Cool and pour over cabbage mixture which may need to be drained.   Freeze.   This recipe does need to be frozen before eating.  


VARIATION: " Refrigerator Slaw":  Shred 1 medium head of cabbage and alternate with 1 medium onion sliced thinly in a bowl.  Top with 7/8 cup of sugar.   In a saucepan,  mix 1 cup vinegar, 3/4 c. salad oil. 2 teaspoon sugar, 2 teaspoon salt, 1 teaspoon dry mustard, and 1 teaspoon celery seed.   Bring to a boil.   Pour hot mixture over cabbage and onion mixture.   Cover and let stand 4-6 hours.   Mix well and serve.   Will keep 2-3 weeks in refrigerator.



Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday: Three-Corn Casserole

Gloria LeMaster canning vegetables

This is favorite at the LeMaster reunion.  Great way to have a vegetable dish for everyone to enjoy.  It's so easy to make and tasty.


    1 cup sour cream                                               
    1/2 cup margarine, softened                                    
    1 egg                                                          
    1 can whole kernel corn, drained                               
    1 can cream-style corn                                         
    1 8 1/2-ounce box corn bread and muffin mix     
               
In a bowl, mix all ingredients together.   Pour into a greased 2 quart casserole.   Bake at 350 for about 45 minuted until puffed up and golden brown on top.



Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday: Slum Gully

A quick and easy skillet meal that can be easily adapted for left over Kraft dinner.   Bonnie Wright made this for lunch alot!  I don't know where she got the recipe or if she made it up but my family certainly had it alot for lunches.
 
    1 package Kraft Macaroni and cheese                            
    1 pound ground beef                                            
    1/2 cup chopped onions                                         
    1 14 1/2-ounce can tomatoes,petite diced                       
    1/4 cup ketchup                                                
    1-2 tablespoons sugar                               
           

Grandma "Peach" Wright in her kitchen

Prepare Kraft macaroni and cheese according package and set aside. (You can omit the butter and milk) Brown hamburger and onions, drain.  Add prepared macaroni and cheese, tomatoes, ketchup, and sugar.  Stir and simmer 30 minutes or until flavors are blended.  Adjust ketcup and sugar according to desired taste.  Serve with cornbread and fruit.



Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday : Red Raspberry Valentine Cake

Another recipe from mom's kitchen:

Red Raspberry Valentine Cake

Makes 12 servings

We usually have a bumper crop of red raspberries which the granddaughters love to pick and eat.   Red raspberries produced twice in a season.  Make it for Valentine's Day and use heart-shaped pans.

    1 box white cake mix                                           
    1 3-ounce package red raspberry jello                          
    3 tablespoons flour, heaping                                   
    1/2 teaspoon salt                                              
    1 cup vegetable oil                                            
    1/2 cup water                                                  
    4 eggs                                                         
    1 cup frozen red raspberries 

                                  

Mix together cake mix, jello, flour and salt and set aside.  Mix oil, water, eggs, and frozen raspberries in mixing bowl and add dry mixture.  Stir until blended.   Pour cake mixture into 3 8-inch greased & floured pans.  Bake at 350 for 25 minutes.  Cool and remove cakes to cooling racks.


Frosting:  1 box confectioners sugar; 1 stick butter, softened, 1 c thawed red raspberries.  Mix and ice cooled cakes.



Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday: Sweet & Sour Meatballs

Grandma "Peach" Wright in her kitchen

This recipe from my mom has been a favorite in our family:

My parents, Bill and Bonnie Wright, were avid readers.   My mother especially enjoyed reading recipes as well as novels.   She was always searching for new recipes to try.   So it is only natural that I would become an avid reader and recipe searcher.   I'm always looking for recipes that use ingredients that I have in my cupboards.   The following recipe came about after having eaten Sweet and Sour meatballs at a dinner at the local Elks Club many years ago.   While I can remember it having pineapple in it,  I knew that I wanted a recipe that used other ingredients.   While reading a Farm Journal Cookbook, I came upon this recipe.   It called for tomatoes which I grew and canned and the surprise ingredient in the sauce was gingersnap cookies, an old time favorite cookie.  

It appears that this recipe will be one that is handed down through the generations as everyone in our family has asked for a copy of it, even it is only the sauce.  This is great recipe for pitch-ins and easily works in a crock pot.  I especially like it because you can make it ahead of time.  Let meat balls bake while you fix the unusual sauce--quick and easy!   If you don't have time to make the meatballs from scratch which I think are better, you can use precooked meatballs from the store. 

Meatballs:

    3-4 cups bread crumbs                                          
    2 pounds ground beef                                           
    1/2 cup chopped onions                                         
    1/2 teaspoon garlic salt                                       
    1/4 teaspoon pepper                                            
    1 teaspoon salt                                                
    2 eggs slightly beaten    

                                                                           

Moisten bread crumbs slightly.  Combine with remaining ingredients, except Sweet-Sour Sauce.  Shape in balls the size of walnuts (1 /2"); place in jelly roll pan (15 1/2"x10 1/2"x 1").  (Or brown balls in skillet containing a little hot fat).  Bake in very hot oven (450) 15-18 minutes. Place balls in Sweet-Sour Sauce for Beef and simmer 10 minutes.  If balls are made ahead, add sauce to them and heat in the overn for 15 minutes.  Makes about 36-50 meat balls, 8-9 servings.

SWEET-SOUR SAUCE FOR BEEF:

1 (1lb.12oz.) can tomatoes (about 3 1/2 c.)
1 cup brown sugar, firmly packed
1/4 cup vinegar
1 tsp. grated onion
10 ginersnaps, crushed

Combine all ingredients.  Cook to boiling.  Makes enough sauce for 36 (1 1/2") meat balls..   

Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday: Aunt Vera's Molasses Cookies

Aunt Vera (Haley) Stuber made these delicious cookies.   They were a favorite with Weldon LeMaster.  He remembers them being as large as saucers.   Note the quantities of ingredients and assume the recipe made a lot depending on size.   I had no directions for the recipe as to how long to bake and what temperature, so I referred to a modern cookbook.  

    1 1/2 pounds lard                                              
    3 pounds brown sugar                                           
    1 pint sorghum molasses                                        
    12 eggs                                                        
    2-4 tablespoons baking soda                                    
    2 tablespoons cinnamon                                         
    5 pounds flour       

                                          

Mix lard and brown sugar.  Add molasses and eggs; mix well.  Add soda cinnamon and flour.  Chill and roll into small balls and bake at 375 for 8-12 minutes.   Cookies freeze well.  This recipe can be cut in half.


Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday: Raisin Pie

Raisin Pie

Makes 8 servings

Weldon must have gotten his like for raisin pie from the LeMaster side of the  family as we discovered a recipe from his aunt, Ferry Mae (Bickel) LeMaster. 

It was published in a Jay County Historical Society Early Cooks book in 2004.

    2 cups boiling water                                           
    2 tablespoons cornstarch                                       
    Pinch of  salt                                                 
    1/2 pound raisins                                              
    1 tablespoon butter                                            
    Nutmeg      
                                                   
Cook raisings in the water until tender, add the rest of the ingredients except nutmeg.   Cook until thickened.   Pour into pastry shell.   Sprinkle on nutmeg, add top crust and bake at 450 for 30 minutes.


Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday: Open Faced Peach Pie

Open Faced Peach Pie

Weldon's mom made this peach pie.  It's very easy to make and good with cool whip or ice cream.  Several of Ruth's grandchildren have mentioned that they enjoyed this pie.

    1 baked crust                                                  
    1-2 eggs                                                       
    1 cup sugar                                                    
    2 cups sliced peaches                                          
    2 tablespoons flour                                            
    Butter                         
                                
Stir all the ingredients together and pour on a baked pie crust.   Sprinkle with cinnamon.  Bake at 425 degrees for 30-45 minutes. 
Note:   I didn't have any directions as to how long to bake so I estimated.  Ingredients could be doubled to make a fuller pie.


Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday: Black Walnut Fudge

Mom shared another family recipe, this one is from my LeMaster side:

Black Walnut Fudge

We decided to collect and crack black walnuts this year since they were so big. I only wish we could crack them open like the squirrels do.

Weldon remembers his dad, Ord, cracking black walnuts and his mom making fudge.  While this is not her recipe it is good and simple, especially when using freshly cracked nuts

    3 1/3 cups sugar                                               
    1 cup light corn syrup                                         
    1/2 cup butter                                                 
    9 ounces evaporated milk                                       
    1/2 cup black walnuts, chopped   
                              
Mix first four intredients in a 3-quart saucepan.   Cook over medium heat to 240 degrees (236 degress is soft ball stage).   Remove from heat and cool.   Beat until it loses its gloss, then add nuts and pour into a 9x13-inch buttered pan.   Note:  It may look glossy or taffy like consistency until it is fully cooled.


Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday: Snappy Turtle Cookies

This recipe was a favorite of my maternal grandfather, Bill Wright.

    1/2 cup butter                                                 
    1/2 cup brown sugar                                            
    2 eggs                                                         
    1/4 teaspoon vanilla extract                                   
    1/8 teaspoon imitation maple flavoring                         
    1 1/2 cups flour                                               
    1/4 teaspoon baking soda                                       
    1/4 teaspoon salt                                              
    Pecans                  

                                       

Arrange split pecan halves in groups of threes or 5's on greased cookie sheet to resemble a turtle.  Cream butter and brown sugar; add 1 egg and 1 egg yolk (reserve white); beat well.  Blend in flavorings.  Add flour, soda, and salt.  Blend well.  Mold dough into balls.  Dip bottom of dough ball into unbeaten egg white and press lightly onto nuts.  Bake 10-12 minutes at 350.  Cool and frost tops generously.  Makes 2 1/2 doz turtles.

Chocolate Frosting:  Combine 1 cup semi-sweet chocolate chips, 1/4 cup milk, and 1 T. butter in top of double boiler.  Heat until chocolate melts and blend until smooth.  Remove and add 1 cup powdered sugar.  Beat until smooth and glossy.

Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday: Pecan Crescents

Pecan Crescents 
(also known as "Mexican Wedding Cakes")

    1 cup butter                                                   
    1/2 cup powdered sugar                                         
    1/2 teaspoon vanilla extract                                   
    1/2 teaspoon almond extract                                    
    2 1/2 cups flour                                               
    1/2 cup chopped pecans         

                                

Cream butter, sugar, and flavorings until smooth.  Stir in flour gradually and then the nuts.   You may need to use hands to mix as the dough seems dry.  Using 1 teaspoon of dough, roll between your palms into a roll and then shape into a cresent.  Place close together on a buttered cookie sheet and bake at 350 for about 20 minutes or until they start to brown.  While still warm, roll in powdered sugar.  You may want to use more powdered sugar when serving.  Makes about 7 dozen.

Variation: Black Walnut Balls

Cream 1 cup butter, 1 cup powdered sugar, 1/4 tsp. salt and 1/2 tsp. vanilla.  Stir in 2 cups flour.  Add 1 T. brandy and 1 cup black walnuts, finely chopped.  Shape into 3/4 in. balls using about 1/2 T. dough per cookie; place on ungreased cookie sheet.  Bake at 325 for 20 minutes.  Roll in powdered sugar while warm.  Makes about 6 dozen cookies

Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday: Oyster Dressing

Today's recipe comes via an email from my mother, regarding her mother's recipe:

Bonnie  (Lambertson) Wright made oyster dressing at Thanksgiving especially for her husband, Bill.   He had acquired a taste for them while stationed in Biloxi Miss during WW II.  Bill like it so much that he would pick out the oysters of the dressing and eat them so Bonnie started chopped them up much to his dismay.  I make it each year in memory of dad and to carry on the family tradition.  Weldon is the only one who enjoys eating oyster dressing. In fact, he and I are about the only ones who eat dressing at Thanksgiving.   I prefer a sausage & cornbread stuffing.  

While this is not the one Bonnie used, it is very similar.  I cut this recipe in half when making it forThanksgiving.    

    1 pint oysters, drained; reserve liquid                       
    1 medium onions, chopped                                       
    2 stalks celery, chopped                                       
    6 tablespoons butter                                           
    8 slices stale bread, cubed into 1/2 inch pieces               
    1/2 teaspoon thyme                                             
    1/4 teaspoon sage                                              
    2 tablespoons lemon juice                                      
    Salt and peper                       

                          

Saute onion and celery in butter until soft, about 3-5 minutes.   Add bread cubes and saute until browned, about 7 minutes.   Remove from heat and add herbs and oysters that have been sprinkled with lemon juice.   Fold in gently, adding some of the reserved oyster liquid for a more moist stuffing.  Season to taste with salt and pepper.  


Bake in a greased 1-quart casserole dish at 350 for 25 minutes.   Makes 4 cups.




Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.

Family Recipe Friday: Stuffed Franks

My grandmother, Bonnie (Lambertson) Wright was always using leftovers in creative ways, according to my mother.  Perhaps this came from being raised during the Depression where you never wasted anything.  This recipe was a cheap meal to fix and easy, too.


This recipe is a great use for left over mashed potatoes.  It's a generational favorite, now being served to Bonnie's great-grandchildren.  Bonnie always served baked beans and wilted lettuce with stuffed franks.

• 1 package of "hot dogs"
• mashed potatoes cold
• mustard
• Velveeta cheese
• paprika

Split each hot dog lengthwise.  Squirt mustard down the middle of each hot dog.  Fill with cold mashed potatoes.  Put 2 slices of Velveeta cheese lengthwise in the mashed potatoes.  Sprinkle with paprika.  Bake at 350 degrees for 15-20 minutes or until the cheese is melted and potatoes are hot.

There's also an interesting story to go with this recipe.  When my uncle, Terry Wright, had to give a demonstration speech in college he decided to demonstrate how to make stuffed franks.  When he made up the entire package of hot dogs, the professor asked him if that wasn't a lot of stuffed franks.  Terry replied, "I eat the entire package by myself."


Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of  The Armchair Genealogist.