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Cornmeal Cookies
Cornmeal Cookies
3/4 cup of oleo 1/2 cup Cornmeal
3/4 " " sugar 1 teaspoon of baking powder
1 egg 1/4 " of salt
1 1/2 cup flour 1 " of vanilla
1/2 cup raisen if desire
Mix fat & sugar in large bowl
add egg & beat well.
add other ingredents mix well
Drop dough by teaspoon on greased
baking pan
Bake 350 ° for 15 minute or until
lightly brown
Make about 3 dozen.
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# Cornmeal Cookies
*Makes about 3 dozen*
## Ingredients
- 3/4 cup oleo (margarine)
- 3/4 cup sugar
- 1 egg
- 1 1/2 cups flour
- 1/2 cup cornmeal
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 cup raisins (optional)
## Instructions
1. Mix the oleo and sugar in a large bowl.
2. Add the egg and beat well.
3. Add the remaining ingredients and mix well.
4. Drop the dough by teaspoonfuls onto a greased baking pan.
5. Bake at 350°F for 15 minutes, or until lightly browned. -
Tamale Pie Casserole
Tamale Pie Casserole
1 # ground meat 1 can sliced black
1 onion chopped olives
1 cup tomatoes 1/2 t. chili powder
1 can tomatoe paste 2 T. green pepper
1/2 t. oregano salt and pepper
1 can drained mushrooms
Bring to boil 6 cups salted water. Stir in
slowly 1 cup yellow corn meal. Cook for 1/2 hr.
over slow heat. Take thickened corn meal and
line casserole. Put filling in and then
spread with a layer of meal. Bake 1 hr. at 300
Brown meat and onion and add rest.
Card 1 Back: blank
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# Tamale Pie Casserole
## Ingredients
### Filling
- 1 lb ground meat
- 1 onion, chopped
- 1 cup tomatoes
- 1 can tomato paste
- 1/2 tsp oregano
- 1 can mushrooms, drained
- 1 can sliced black olives
- 1/2 tsp chili powder
- 2 Tbsp green pepper
- Salt and pepper
### Cornmeal Crust
- 6 cups salted water
- 1 cup yellow corn meal
## Instructions
### Cornmeal Crust
1. Bring the salted water to a boil.
2. Stir in the corn meal slowly.
3. Cook for 1/2 hour over slow heat.
### Filling
1. Brown the meat and onion, then add the remaining filling ingredients.
### Assembly
1. Line a casserole with the thickened corn meal.
2. Put the filling in, then spread a layer of the corn meal over the top.
3. Bake 1 hour at 300°F. -
Potato Rising Bread
Card 1 Front:
Potato Rising Bread 3 5X9 PANS
Use non-mealy 2½" diameter, new red-skinned potatoes for the starter.
Place them in a stainless steel bowl. Set bowl in water in an electric
dutch oven w/heat maintained at about 115-120°. Results in 15 hours.
Pare, the cut into thin slices : 2½ c. new non-mealy potatoes
Sprinkle over them: 1 T. salt , 2 T. water ground corn meal.
Add & stir until salt is dissolved: 4c. boiling water. Permit
potato mixture to stand, covered w/cloth for 15hrs. Now squeeze out
potatoes. Discard them. Drain liquid into a bowl and add, stirring until
well blended: 1t. soda, 1½ t. salt , 5c. sifted all purpose flour.
Beat & beat until the arm rebels. Set the sponge in a warm place to
rise until light. Bubbles should come to the surface and the
sponge should increase its volume by about ½. This will take 1½ hrs.
Scald: 1c. milk , 1t. sugar. When lukewarm, add:
1½ T. butter. Add this mixture to the potato sponge with
6 c. all purpose flour.
Card 1 Back:
(cont)
Knead dough for about 10 minutes before shaping into
3 loaves. Place in greased pans. Permit to rise, covered
until light and not quite double in bulk. Bake in a
preheated 350° oven for about 1 hour.
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# Potato Rising Bread
*Makes 3 loaves (5×9 pans)*
## Ingredients
- 2 1/2 c. new non-mealy red-skinned potatoes (2 1/2" diameter), pared and cut into thin slices
- 1 Tbsp salt (for starter)
- 2 Tbsp water-ground corn meal
- 4 c. boiling water
- 1 tsp baking soda
- 1 1/2 tsp salt
- 5 c. sifted all-purpose flour (for sponge)
- 1 c. milk, scalded
- 1 tsp sugar
- 1 1/2 Tbsp butter
- 6 c. all-purpose flour (for final dough)
## Instructions
1. Use non-mealy, 2 1/2" diameter new red-skinned potatoes for the starter. Place them in a stainless steel bowl. Set bowl in water in an electric dutch oven with heat maintained at about 115–120°. Results in 15 hours.
2. Pare, then cut potatoes into thin slices. Sprinkle over them: 1 Tbsp salt and 2 Tbsp water-ground corn meal.
3. Add and stir until salt is dissolved: 4 c. boiling water. Permit potato mixture to stand, covered with cloth, for 15 hours.
4. Now squeeze out potatoes. Discard them.
5. Drain liquid into a bowl and add, stirring until well blended: 1 tsp soda, 1 1/2 tsp salt, and 5 c. sifted all-purpose flour.
6. Beat and beat until "the arm rebels." Set the sponge in a warm place to rise until light. Bubbles should come to the surface and the sponge should increase its volume by about 1/2. This will take 1 1/2 hours.
7. Scald 1 c. milk with 1 tsp sugar. When lukewarm, add 1 1/2 Tbsp butter.
8. Add this milk mixture to the potato sponge along with 6 c. all-purpose flour.
9. Knead dough for about 10 minutes before shaping into 3 loaves. Place in greased pans.
10. Permit to rise, covered, until light and not quite double in bulk.
11. Bake in a preheated 350° oven for about 1 hour.
## Editor's Notes
- The starter preparation described in the first paragraph (placing whole potatoes in a heated water bath at 115–120° for 15 hours) appears to describe a wild-yeast or natural fermentation starter process. No commercial yeast is listed anywhere on the card; the recipe appears to rely entirely on natural fermentation from the potato starter.
- **Food safety note:** The fermentation step involves leaving the potato mixture covered at warm temperatures (115–120°F) for 15 hours. Care should be taken to maintain consistent temperature to avoid spoilage.
- **"Water-ground cornmeal"** — cornmeal produced by water-powered millstone grinding rather than modern steel roller milling. The slower, cooler grinding process preserves the corn germ and natural oils, retaining wild yeasts that contribute to fermentation in this starter. Modern substitute: stone-ground whole grain cornmeal (Bob's Red Mill or similar). Standard degerminated cornmeal is a less faithful substitute as it lacks the germ where wild yeasts reside.* -
Corn Stick
CORN STICK
1 cup cornmeal 1 cup flour
¼ cup sugar 2 tsp. baking powder
½ teaspoon salt 1¼ cup milk
½ stick butter, melted
1. Preheat oven to 425 degrees. Coat cornstick
pan.
2. Combine dry ingredients. Add milk & butter
Stir until ingredients are moistened.
3. Bake 20-25 minutes.
Card 1 Back: blank
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# Corn Stick
## Ingredients
- 1 cup cornmeal
- 1 cup flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup milk
- 1/2 stick butter, melted
## Instructions
1. Preheat oven to 425°F. Coat cornstick pan.
2. Combine dry ingredients. Add milk and butter. Stir until ingredients are moistened.
3. Bake 20–25 minutes. -
Blueberry Corn Bread
Blueberry Corn Bread
This unusual taste treat is made in an electric
skillet. A good energy saver, it also helps to keep
the kitchen cool.
Wash and drain the blueberries. If necessary,
pat dry before using.
Mix together:
1 cup cornmeal
1-1/2 cups sifted flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
Beat together until creamy and smooth-looking:
1-1/2 cups milk
2 eggs
1/4 cup oil
Mix wet and dry ingredients together briefly.
Fold in blueberries, being careful to leave as
whole as possible. Grease an electric skillet.
Preheat to 250 degrees. Pour in the batter. Cover
and cook with the vent open for about 25 minutes.
Corn bread is done when a toothick inserted into
the center comes out clean.
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# Blueberry Corn Bread
## Ingredients
- 1 cup cornmeal
- 1 1/2 cups sifted flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups milk
- 2 eggs
- 1/4 cup oil
- Blueberries (washed and drained)
## Instructions
1. Wash and drain the blueberries. If necessary, pat dry before using.
2. Mix together the cornmeal, sifted flour, sugar, baking powder, and salt.
3. Beat together until creamy and smooth-looking: milk, eggs, and oil.
4. Mix wet and dry ingredients together briefly.
5. Fold in blueberries, being careful to leave them as whole as possible.
6. Grease an electric skillet. Preheat to 250°F.
7. Pour in the batter. Cover and cook with the vent open for about 25 minutes.
8. Corn bread is done when a toothpick inserted into the center comes out clean. -
Indian Tapioca
INDIAN TAPIOCA
Mix to-gether 1/3 Cup Tapioca
1/4 Cup Indian Meal
and stir while sprinkling into 1 quart of
scalded milk. Stir and cook until the tapioca
is transparent, then stir into the pudding
1 cup of molasses 1/2 teaspoon salt
and 2 tablespoons butter. Turn into a buttered
baking dish
Pour over the top 1½ cups cold milk and set
in the oven without stirring
Bake about 1 hour
add a few raisins or dates
if on hand Ernestine Duncan
Oct 5, 1930
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# Indian Tapioca
## Ingredients
- 1/3 cup tapioca
- 1/4 cup Indian meal (cornmeal)
- 1 quart milk, scalded
- 1 cup molasses
- 1/2 tsp salt
- 2 Tbsp butter
- 1 1/2 cups cold milk
- Raisins or dates (optional, a few)
## Instructions
1. Mix together the tapioca and Indian meal, then stir while sprinkling into 1 quart of scalded milk.
2. Stir and cook until the tapioca is transparent.
3. Stir into the pudding: 1 cup molasses, 1/2 tsp salt, and 2 Tbsp butter.
4. Turn into a buttered baking dish.
5. Pour 1 1/2 cups cold milk over the top and set in the oven without stirring.
6. Bake about 1 hour.
7. Add a few raisins or dates if on hand. -
Corn Cakes (Pancakes)
Corn Cakes (Pancakes)
Southern Recipe from Edna Fausz
1 cup Cornmeal
1/2 tsp. baking soda
1 1/4 cups buttermilk
1/4 tsp. salt
2 eggs beaten
2 tsp. oil
Mix dry ingredients, add eggs then
buttermilk & oil & Fry.
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# Corn Cakes (Pancakes)
*Southern Recipe from Edna Fausy*
## Ingredients
- 1 cup cornmeal
- 1/2 tsp baking soda
- 1 1/4 cups buttermilk
- 1/4 tsp salt
- 2 eggs, beaten
- 2 tsp oil
## Instructions
1. Mix dry ingredients together.
2. Add eggs, then buttermilk and oil. Stir to combine.
3. Fry on a griddle or skillet until done. -
Corn Cakes (Pancakes)
Corn Cakes (Pancakes)
Recipe from the kitchen of Edna Fausz
Southern recipe
1 cup cornmeal
1/2 tsp. baking soda
1 1/4 cups buttermilk
1/4 tsp. salt
2 eggs beaten
2 tsp. oil
Mix dry ingredients & add eggs
then buttermilk & oil & Fry.
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# Corn Cakes Pancakes
## Ingredients
- 1 cup cornmeal
- 1/2 tsp baking soda
- 1 1/4 cups buttermilk
- 1/4 tsp salt
- 2 eggs, beaten
- 2 tsp oil
## Instructions
1. Mix dry ingredients together.
2. Add eggs, then buttermilk and oil.
3. Fry.