Cookbooks:

Favorite Recipes Contributed by Prominent Local Women Peoples Natural Gas Co., 1934

Individual Recipes:

Biscuits -

  Herbed

Cakes -

  Coconut

    Miracle Whip

Corn Oysters

Fish & Seafood -

  Salmon Cakes

Frostings -

  Rum Chocolate

Pies -

  Shoo-Fly

Pork -

  McIntosh Chops

Pot Pie

Quick Breads -

  Banana Bread

Sally's Fresh Coconut Cake

1 cup butter

2 cups sugar

3 1/2 cups sifted cake flour

2 tsp. baking powder

1/4 tsp. salt 1/2 cup milk

1/2 cup fresh coconut milk

1 tsp. vanilla

6 egg whites

1 cup grated fresh-from-the-shell coconut

Oven temp.: 375 degrees F.  [Note: Set oven at 350 degrees for better results.]

Bake: 35 minutes

  In a large bowl, using an electric mixer, beat the butter until soft and creamy. Gradually add the sugar, creaming until fluffy. Add the mixed and sifted flour, powder and salt alternately with the combined milks and vanilla.  Add coconut.  Beat the egg whites until stiff, but not dry (soft peaks).  Fold into the butter mixture.  Pour into greased and floured 9" cake pans.  Bake in a moderately hot oven until toothpick comes out clean.

Rum Chocolate Frosting

3 squares (1 oz. ea.) unsweetened chocolate, melted

3 egg yolks

2 tbsp. water

1 tbsp rum

1/2 cup butter or margarine

1 pkg (1 1b.) conf. sugar

Yield: 2 1/4 cups

  In a heavy saucepan heat the chocolate until melted.  In a separate bowl, beat the egg yolks, water, rum and one-fourth cup butter until blended.  Gradually add the confectioners' sugar.  Add the chocolate, beating until blended.  Beat in remaining fourth cup of butter a tablespoon at a time, beating vigorously after each addition.  Spread between layers, on top and sides of cake.  If desired, sprinkle with shredded fresh coconut.

- Contributed in honor of my mother by Judy Banja

Sally’s Biscuits With Herb Topping

2 cups sifted flour
3 tsp. baking powder
1 tsp. salt
4 tbsp. shortening (Crisco)
2/3 – 3/4 cup milk

  Mix dry ingredients well.  Cut in shortening with a pastry blender until it looks like coarse crumbs.  Add almost all milk and stir only a couple of times to see if the dough will be easy to handle.  Too much milk makes the dough sticky and difficult to handle; too little makes dough stiff and finished biscuits tough and dry.  Knead gently and fast enough to mix ingredients.  This means turning the dough two or three times – not more than 15 or 20 punches.  Using a rolling pin, lightly roll to a thickness of about 1/2" on a lightly floured board.  Cut biscuits rounds using floured glass.  Place on baking sheet.

Herb Topping - The Best Part

  Cream 1/4 cup butter or margarine.  Blend in 1/2 tsp. lemon juice, 1/2 tsp. celery seed, 1/2 tsp. sage, 1/4 tsp. thyme, a pinch of salt and a pinch of paprika.  Cover and chill at least one hour to allow flavors to blend.  Spread on biscuits, then bake 12-15 minutes at 400 degrees.

- Contributed in honor of my mother by Judy Banja

Sally's Corn Oysters

1 16-oz. can whole kernel corn, including liquid

1 cup cracker meal

2 eggs, slightly beaten

1 tsp. salt

1/4 tsp. pepper

  Heat oil in deep fryer or deep skillet to 375 degrees.  Mix all ingredients well and let stand several minutes.  Drop into hot oil 1 tsp. at a time.  Deep fryer can cook 8-10 at a time.  Cook until golden.  Drain on rack over paper towels. Makes about 36 oysters.

- Contributed in honor of my mother by Judy Banja

Sally's Salmon Cakes

Drain one can red salmon.  Remove black skin and bones.  Make 1/2 cup very thick white sauce.  Mix with salmon. Add 1 tbsp. lemon juice, 1 tsp. Worcestershire sauce.  Refrigerate several hours.  Form patties.  Dip in beaten egg, then dredge in cracker meal, and fry until brown.

- Contributed in honor of my mother by Judy Banja

Sally's Shoo-Fly Pie

For crumbs:

2 scant cups flour

1 cup sugar

1 tsp. baking powder

3 tbsp. shortening

1/2 tsp. salt

Combine the above ingredients and crumb with fork, fingers or pastry blender.

For filling:

Bring to boil 1/2 to 3/4 cup water.  When boiling, ad 1/2 cup Brer Rabbi (green label) molasses.  Add 1 tsp. baking soda to hot liquid.  Stir until mixture bubbles.

Pour hot liquid into a 9" deep dish pie shell.  Cover with crumbs.  Bake at 375 degrees for 30 minutes.

- Contributed in honor of my mother by Judy Banja.

McIntosh Pork Chops

6 thick pork chops

Salt and pepper to taste

Apple cider

4 medium McIntosh apples, peeled cored and sliced

1/8 tsp. cinnamon

Speck of ground cloves

Speck of ground nutmeg

1 bay leaf

  Brown chops, then place in a baking dish, sprinkle with salt & pepper.  Pour apple cider over chops until the cider  is even with the top of the chops.  Cover with apple slices, sprinkle with spices, and bay leaf, and bake about 1 hour at 350 degrees.

- Contributed in honor of my mother by Judy Banja

Gigi's Banana Bread

Cream 1/2 cup shortening (butter or margarine)

Add 1 cup sugar, and mix at high speed until light and fluffy, but not dry

Add 2 eggs and mix together at medium speed

Mash and add 3 medium-size, very ripe Chiquita bananas

Sift together 2 cups flour, 1 tsp. baking soda and a pinch of salt.

Using lowest speed of mixer, stir dry mixture into butter mixture.

Pour mixture equally into two loaf pans.  Bake at 350 degrees for 30-35 minutes, or until toothpick inserted in center of loaf comes out clean.

- Contributed in honor of my mother by Judy Banja

Miracle Whip Cake

2 cups all-purpose flour

1 cup white sugar

1 cup salad dressing

2-4 tablespoons cocoa

2 teaspoon baking soda

1 cup cold water

1 teaspoon vanilla

Sift flour, sugar, cocoa and baking soda into mixing bowl.  Add water and beat well, then add salad dressing and vanilla and beat again.  Bake in a preheated 350 degree oven for 35 minutes.

1st Meals of Brethren Women Cookbook, Mrs. Betty Keagy

- Contributed by Betty M. Greenleaf