Misc. Recipes from Favorite Eastern Star Recipes Holiday Cookbook

I was looking through some of my mom’s old cookbooks the other day and came across one called: “Favorite Eastern Star Recipes Holiday Cookbook.” Inside it had a section for Labor Day recipes. I can’t figure out why they are classified as “Labor Day” recipes, but hey, whatever works! There was one in there that was for Jalapeno Corn Bread. I have looked for years for this recipe and couldn’t believe that I found it. Guess what I’m making for dinner? There were also a few other familiar recipes in there that mom had made over the years that I thought I would share with you as well.

Jalapeño Corn Bread

2 eggs
1/4 c. salad oil
1 c. yellow cornmeal
1 c. grated longhorn cheese
1 carton sour cream (I’m guessing the small one)
1 t. baking powder
1 t. salt
1 c. cream-style corn
5 jalapeño peppers, chopped fine (I’m sure mom didn’t use that many!)
Mix all ingredients except corn and peppers. Pour 1/2 of the batter into greased pan; sprinkle 1/2 of the corn and peppers over batter. Pour remaining batter, corn  and peppers into pan. Bake for 1 hour at 350 degrees. Yield: 6-8 servings.

Fried Corn

8 ears fresh corn
1/3 c. sugar
salt to taste
3 T. bacon drippings
1 egg
2 T. flour
Cut kernels from cobs; scrape cobs. Place corn in skillet or large saucepan; add 1 to 1 1/2 cups water. Stir in sugar, salt and bacon drippings; cook slowly until corn is tender. Beat egg well with beater; beat in flour. Thin mixture with about 2 T. water. Add to corn slowly, stirring constantly. Cook for about 5 minutes longer.

Chocolate Sheath Cake

(My mom had “excellent” written on this one!)

1 stick oleo
1/2 c. oil
1 c. water
4 T. cocoa
2 c. sugar
2 c. flour
1/2 t. salt
2 eggs
1/2 c. buttermilk
1 t. soda
1 t. vanilla
Bring oleo, oil, water and cocoa to a boil. Mix sugar, flour and salt together; pour in cocoa mixture. Add eggs, buttermilk, soda and vanilla; mix well. Pour into 9x12-inch well-greased and floured pan. Bake at 350 degrees for 30 minutes.

Chocolate Icing

1 stick oleo
6 T. buttermilk
4 T. cocoa
1 box powdered sugar
1 t. vanilla
Bring oleo, buttermilk and cocoa to a boil; pour over sugar. Add vanilla. Beat until icing consistency. Frost cake in pan.

Sauerkraut Salad

2 c. sauerkraut
1/2 c. pimento, chopped
1 c. diced celery
1/2 c. sugar
1/2 c. brown sugar
1/2 c. chopped onion
2 T. salad oil
1/4 c. vinegar
1/4 t. salt
Cut sauerkraut with scissors until fine; mix all ingredients together. Chill for 2 hours. Yield: 6-8 servings.

Raisin Sauce for Ham

1 1/2 c. raisins
2 t. prepared mustard
1/2 to 2/3 c. brown sugar
1/2 t. salt
1 T. (or more) vinegar
2 T. cornstarch
Simmer raisins in water to cover for 1 hour. Add mustard, sugar, salt and vinegar. Dissolve cornstarch in small amount of cold water; add to sugar mixture. Bring to a boil, stirring constantly. Serve hot with baked ham.

Sauerkraut Surprise Cake

2/3 c. butter or oleo
1 1/2 c. sugar
3 eggs
1 t. vanilla
2 1/4 c. flour, sifted
1/2 c. cocoa
1 t. baking powder
1 t. soda
1/4 t. salt
1 c. water
2/3 c. sauerkraut, rinsed and chopped
Cream butter and sugar; add eggs, 1 at a time. Add vanilla. Sift flour, cocoa, baking powder, soda and salt together; add to creamed mixture, alternating with water. Stir in sauerkraut. Turn into 2 round or square baking pans. Bake at 350 degrees for about 30 minutes. Cool.

Topping and Filling

1 1/2 c. whipping cream, whipped
1 t. instant coffee
2 t. cocoa
2 T. powdered sugar
Shredded coconut to taste
Combine all ingredients. Spread 1/2 of the cream mixture between layers; spread remaining mixture over top. Cake may be tinted green for St. Patrick’s Day.

Holiday Salad

1 c. sugar
1 c. cranberries, ground
1 pkgs. lemon or cherry Jell-O
1/2 c. boiling water
1 c. orange juice
2 t. grated orange rind
1 (9 oz) can drained crushed pineapple
1 c. chopped celery
1/2 c. nuts
Mix sugar and cranberries; let stand for several hours. Dissolve Jell-O in water. Stir in orange juice; add remaining ingredients. Pour into mold. Refrigerate overnight. Tang may be used instead of orange juice, using 3 rounded tablespoonfuls and 1 cup water. Yield: 8 servings.

Coffee-Time Apple Cake

1 c. sugar
1/2 c. butter
2 eggs
2 T. milk
1 t. vanilla
1 c. chopped apples
1/2 c. chopped nuts
2 c. flour, sifted
2 t. baking powder
1/4 t. salt
Cream sugar and butter; add eggs, milk, vanilla, apples and nuts. Stirring well after each addition. Add flour, baking powder and salt; stir only until four is dampened. Pour into loaf pan. Bake at 350 degrees for 45 minutes.

Topping

1/2 c. powdered sugar
2 T. butter
1 T. cream
maple flavoring (mom wrote this on the recipe)
Mix all ingredients; drizzle over cake. Coffee cake may be frozen. Add topping after removing from freezer; heat in oven for several minutes. Print this post