Well it seems that it is still hot out, summer is coming to an end. So Here is something quick and easy to finish off those strawberry’s out of the garden.

“Strawberry Bread”

3 cups flour
1 tsp. baking soda
2 10 oz. pkg. sliced frozen strawberries’
thawed with juice
1 1/4 cup salad oil
2 cups sugar
1 1/2 tsp. cinnamon
1 cup chopped nuts (walnuts)
4 slightly beaten eggs

Mix flour, sugar, baking soda and cinnamon together in a bowl. Make a well and add strawberries’, nuts, eggs and oil.
Mix thoroughly and put into 2 loaf pans (greased and flour both pans). Bake at 350 degrees for 1 hour.

Being the 4th weekend I wanted to make something sweet, just like our country, so here is a simple Lemon Bar recipe. Enjoy

Lemon Bars
Crust:
1 1/3 cup flour
1/3 cup powdered sugar
2/3 cup butter

Melt butter in 9×9 pan. Mix flour and sugar and then mix with butter in pan. Press firmly in pan, bake 20 minutes at 350 degrees.

Filling:
3 eggs
4 Tbs. lemon juice
1 1/3 cup sugar
2 2/3 Tbs. flour
1/3 tsp. salt
2/3 tsp. baking powder

Beat eggs and juice. Sift sugar, flour, baking powder and salt. Mix in eggs. Pour over crust while still hot. Bake at 350 degrees for 25 minutes. Sprinkle with powder sugar. Makes 16 bars.

Hi my name is Chef Gene Carrol

I would like to say thank you for visiting my blog, I hope to now and in the future give you some insight into my Midwest Cook book.  I will be showing  you recipes,pictures and facts and fun things that I hope will be interesting to you and help you learn about down home cooking. These are recipes that are from a early period of our lives and  were cooked with love. I have been look into the years from 1900 to about 1960. I have found recipes from Church Cook books and from grandmothers and mothers that I have talk with over the years. I will also give you fun facts, quotes, prayers and just interesting sayings that I have found...

It is the 4th of July weekend and let’s make it a very safe one. The history lesson is about what we all will be doing this weekend, Barbecuing, or as we say BBQ ing. so here is the History lesson’

Barbecue means to slow-cook meat at a low temperature for a long time over wood or charcoal.

As you know that cooking meat over wood fires have been here from the age of time, but it was not until the late 1800’s during western cattle drives that the word Barbecue was used.

Charcoal Briquettes were patented in Pennsylvanian in 1897, by Ellsworth B. A. Zwoyer.

But not until the 1920 did Henry Ford and Thomas Edison invented the first briquette, then a gentleman named E. G. Kingford bought Ford’s patent and that is when it was placed into commercial production.

So During the 1940 to early 195...

I was making brownies the other day for my grandson and remembered that to test the brownies, to see if they were done I used a toothpick. But I remembered that I wrote an article about how back in the good old days, the 20 and earlier, that to test baked goods, they would use the clean end of a strand from the broomstick, because toothpicks for most Americans were a luxury, and cost to much. So remember that when you are baking and sweeping the floor, you can still get two things done at the same time.

What a great chance to nibble  before the main course, These Cheese Balls are quick and easy, you can make a few or just 1 large one like I did, and the best part is they taste great.

Cheese Balls

2 8oz pkg cream cheese (room temp)
2 tbsp. onions, chopped
1 81/2 oz can pineapple, drained
1/2 cup pecans, chopped
1/4 cup pimento, chopped
1/4 cup green pepper, chopped

Mix all ingredients together except pecans, shape into ball and roll in pecans. Store in refrigerator.
Will keep about a week.

Yes I know that the 4TH of July is coming up soon , but here is a great twist on the Fried Chicken recipe. Enjoy

Fricassee of Chicken

1 chicken, cut in serving pieces
1 egg yolk
2 tbs. fat
1 cup milk
1 cup chicken broth
2 tbs. flour
salt and pepper to taste

Boil giblets, wings and neck to make chicken broth. Brown chicken in hot fat. Season with salt and pepper.
Add hot broth and simmer for 45 minutes. Blend flour and water, add to broth. Cook until mixture is slightly
thickened. Beat egg yolk and milk pour over chicken. Heat only until egg, milk and broth are heated through.
Serve over rice.

To Keep you Beautiful

Face Cream

Into a saucepan put 32oz of light mineral oil, 8oz white beeswax, and 1 1/2 oz. spermaceti: heat to 160 degrees. Into another saucepan put 16oz distilled water and 1/2 oz. borax; heat to 160 degrees. Pour the oil mixture into the water and stir slowly. Do not beat.  Use a wooden spoon. Pour into jars and cover with cheesecloth to keep clean. Put caps on jars when cream is cold.

Remember that this recipe is from the 20es and If I were you I would go to the grocery store and buy Face Cream. Enjoy

Yes, the main dish is the star of the table, but side dishes will always finish off  the meal. Remember to have fun at cooking.

Scallops Potatoes

4 cups potatoes, thinly sliced
1/4 cup butter
3 tbsp. flour
1/4 tsp. pepper
1/2 tsp. salt
2 cups hot milk
1/4 cup onions, minced

Arrange potatoes in 4 layers in a 1 1/2 qt casserole dish. Sprinkle the first 3 layers with 1 tbs flour, 1/8 tsp salt, and a dash of pepper.
Sprinkle the last layer with remaining onion, salt and pepper. Melt butter in hot milk and pour over potatoes. Bake uncovered about
1 hour at 350º. Serves 4

Yes it is summer time and when your busy with the kids, throw this sparerib supper together and go back to playing with the kids. Slow cook and enjoy

Country Spareribs

4 1/2 lb. country spareribs
4 tbs. vinegar
1/4 cup chopped onions
2 tbs. Worcestershire sauce
2 tbs. bacon drippings
6 tbs. brown sugar
2 tsp. garlic salt
6 tbs. soy sauce
1 cup water
1/2 tsp. paprika
1/8 cup lemon juice
2 tbs. white wine

Sauté onions in bacon drippings until browned. Add remaining ingredients. Simmer 15 minutes.
Place spareribs in a 4 qt. casserole dish and pour sauce over them. Cover and bake at 350º for 1 hour.
Remove cover and bake another 30 minutes to brown ribs. Baste frequently during baking time.