Depression Salad

This is a coleslaw with an oil and vinegar dressing.  Very refreshing and tasty, and inexpensive, as it was developed during the Depression! 

1 head of cabbage, 2lbs

3 carrots

2 green bell peppers, (I use the red & yellow)

1 large red onion

4 cucumbers

1 white onion

1 bunch radish 

1/2 bunch celery

Dressing-

1 cup olive oil

1/2 cup warm water

1 1/2 cup white vinegar

10-12 Tablespoons sugar

1 Tablespoon salt

1 Tablespoon garlic powder

2 Tbsp Monterey Steak Seasoning

Thinly shred the cabbage, slice all other vegetables, mix all in a large bowl, make the dressing and toss with the vegetables. Pack into glass jars, if any dressing remains pour a little into each jar. 

Shoo-Fly Pie

Another classic recipe from my copy of The Colonial Cookbook, Shoo-Fly Pie is a Pennsylvania Dutch treat.  The sweet molasses attracted flies as the pie cooled, leading to the unusual name.  

Shoo-Fly Pie

1 cup flour
2/3 cup brown sugar
1/2 tsp salt
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp ground cloves
4 Tbsp butter, softened
1/2 cup water
1/2 tsp baking soda
1/2 cup molasses

1 9" pie crust

Preheat oven to 375.

Mix the flour, brown sugar, salt, ginger, nutmeg, and ground cloves in a large bowl.  Mix the butter in with a fork.  The mixture will be crumbly.

Boil the water. Remove from heat and stir in baking soda and molasses.  Stir well.

Put aside 1/3 cup of the crumb mixture.  Combine the rest with the molasses mixture. Pour into the pie crust.  Sprinkle with the remaining crumb mixture.  

Bake 30 minutes. Cool before serving.

Sweet Potatoes and Apples

I was browsing through one of my Thanksgiving books, The Colonial Cookbook, as I pulled them out for the children to read today.  This recipe caught my eye. I am going to make it for our Thanksgiving feast.

Sweet Potatoes and Apples

8 sweet potatoes
4 large apples
1 cup maple syrup
2 Tbsp butter

Bake washed, unpeeled sweet potatoes at 400 until easily pierced with a fork between 30-60 minutes. Let cool.

Meanwhile, peel apples. Cut into very thin slices, discarding core.

Preheat over to 350.

Peel potatoes.  Cut potatoes into 1/2"-1" thick slices. Cover the bottom of a buttered 9X13 baking dish with sweet potatoes. Add a layer of apples. Repeat layers.  Dot the top with butter and pour maple syrup over all.  Bake at 350 for 30 minutes.

Irish Soda Bread

This excellent basic bread is from Paratus Familia, one of my favorite blogs.  

Irish Soda Bread
4 C flour (white, wheat or a combination)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 T sugar
2 C buttermilk (preferably room temperature)

Preheat oven to 375°

Sift (or not) the flour, soda, baking powder and salt into a large bowl.  Add sugar.  Stir with a fork.  Add buttermilk (I use regular milk with a bit (splash) of lemon juice or vinegar added or even powdered milk mixed with warm water and a little vinegar or lemon juice) and stir until it forms a ball.  Turn onto a lightly floured surface and knead for 2 minutes (do not knead for more than 2 minutes - it will make the bread tough).

Form dough into a ball and place in a well-buttered 8" cast iron skillet (if you don't have cast iron, you can use a cake or pie pan).  Press down slightly and cut a cross in the top of the loaf.

Bake at 375° (or a medium/hot wood cook stove oven) for 35-40 minutes. (This bread does not require time to rise).

Vintage Salsa

This recipe was given to me by our 92 year old "adopted" grandma. It's the salsa that she made for years!  I am making some now to share with her and enjoy with our family, too. I'll likely make a double batch since this seems like it will make a rather small batch.


Vintage Salsa


4 quarts tomatoes, peeled
1 Tbsp sugar
3 Tbsp salt
3 large cloves garlic
2 cups chopped green peppers
2 cups chopped onions
1/2 cup chopped Fresno chilis
1 cup vinegar


Put all in a large kettle and cook. Stir with a wooden spoon, so the tomatoes won't stick.  Cook it until it looks like salsa.


I'll preserve this by processing in a boiling water bath for 15 minutes for pints and 20 for quarts.

Switchel

I got this recipe from The Old Farmer's Almanac. Switchel, or Haymaker's Punch, is a classic beverage, made by colonial farmers for drinking while they were working hard in the fields. It's quite refreshing and nourishing on those hot days!

Mix 1 quart water, 1/2 cup molasses, 1 teaspoon powdered ginger, and the juice of 1 lemon. Serve ice-cold.