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Richard in Cincy

Kentucky Recipes

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Joined: Dec 12, 2005

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Posted to Thread #7013 at 4:32 pm on Jun 22, 2007

I just had to share this. I grew up across the river from Maysville, Kentucky (home of Rosemary Clooney). It's a little southern river city with a charm all it's own. I was searching for something and ran across their newspaper, and saw this article. They had interviewed residents at a senior home, and asked them to share their favorite recipes. A fun collection of very old time Kentucky favorites here:
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BLACKBERRY CAKE WITH CARAMEL ICING

BY MARGARET BACH

Margaret has been in BCNRC since 2004 and has six children and five grandchildren. She was a bookkeeper of the Augusta School Board. She enjoys music and family visits. This is her favorite recipe.

1 1/2 cup of sugar

2 eggs

1 cup of blackberries

1 teaspoon of cloves

1 cup of boiling water

1/2 cup of Crisco

2 1/2 cups of flour

1 teaspoon of cocoa

1 teaspoon of nutmeg

1 teaspoon of soda

ICING

1/2 cup of butter

1/4 cup of milk

1 cup of packed brown sugar

Powdered sugar

Cream sugar, Crisco and eggs and beat well. Add flour and spices and mix. Sift dry ingredients together. Add baking soda to boiling water and mix with dry ingredients. Add blackberries last. Spray the pan with Pam and lightly coat with flour. Bake at 350 degrees until done. Top with caramel icing.

Melt butter add brown sugar. Cook until it bubbles and add milk, remove from heat and cool. Add powder sugar until icing becomes thick. Pour over blackberry cake.

HOMEMADE MACARONI AND CHEESE

BY MAE HENDERSON

Mae has been a resident since January 2007. She is the mother of five children, seven grandchildren, 17 great-grandchildren and two great-great- grandchildren. She is a member of Mount Olivet Christian Church and worked at the Doll House Bakery for 25 years. This is her favorite recipe.

1 lb. of macaroni

3/4 lb. of Velveeta Cheese

1/2 cup of cream

2 tablespoons of butter

Fresh cracked pepper, dash of salt

Cook macaroni in salted water until almost all of the liquid is gone. Add cream and butter stirring well. Then add cheese a little at a time until completely melted, then add pepper and dash of salt.

SWEET POTATO BALLS

BY LOUISE DOUGLAS

Louise has been at BCNRC since 2005. She is the president of the resident council. She is the mother of one son and one daughter. She cooked at the bakery at Kroger for more than 15 years. She still enjoys crocheting and shows others how to crochet. This is her favorite recipe.

3 cups of mashed potatoes

2 eggs

1 teaspoon of vanilla

1 cup of sugar

1 stick of butter

2 cups of marshmallows

Add all the ingredients together except the marshmallows. Form the mixture into balls the size of a slightly large meatball. Place one marshmallow into the center of each.

TOPPING

1 cup of pecans

1/2 stick of butter

1/2 cup of flour

1 cup of brown sugar.

Mix all ingredients together. Roll balls around until coated, place into a baking dish for 25 minutes in a 350 degree over or until the marshmallow in the center is melted.


CORN PUDDING

BY LUCILLE MINGUA

Lucille has been at BCNRC since 2006 and shared 70 years of a wonderful marriage with her husband, Roy. She has one son and one daughter. Lucille raised her siblings after the death of her parents. She is a member of New Life Christian Church. This is her favorite recipe.

1 can of cream corn

1 can of whole kernel corn, drained

2 tablespoons of flour

2 tablespoons of sugar

5 eggs

1 stick of melted butter

1 tablespoon of milk

Mix all together and bake at 350 degrees until dish is firm and lightly brown. Half way through the baking stir and scrape the sides, finish baking.

POTATO ROLLS

BY FLORINE LUCAS

Florine was a former resident and passed away in 2006. One of her friends shared her recipe.

1 package of yeast

1 1/2 cup of lukewarm water

2/3 cup of shortening

1/3 cup of sugar

2 teaspoons of salt

1 cup of lukewarm mashed potatoes

2 egg yolks plus 2 teaspoons of water

7 cups of sifted flour

Dissolve yeast in 1/2 cup of lukewarm water. Cream shortening, add sugar, and salt, creaming thoroughly. Add egg yolks, and blend in mashed potatoes, add rest of the water and yeast mixture, add flour to make a soft dough. Let rise until it doubles in bulk. Form into desired shapes and let it rise again. Bake in moderate oven until browned.

TRANSPARENT TARTS

BY ALAVE BELL

Alave joined the family at BCNRC in 2006. She has two sons and two daughters, as well as grandchildren, great-grandchildren and numerous friends. She was a member of the Britesiders Homemaker Group. Alave is a member of the Germantown Christian Church. Transparent tarts are her favorite dessert.

1 1/2 sticks of butter

2 cups plus 2 tablespoons of sugar

5 eggs

2 tablespoons of white Karo syrup

2 teaspoons of vanilla

1 teaspoon of red cider vinegar

Mix all ingredients together adding one egg at a time. Heat in a double boiler until bubbly, and then fill 16 tart shells. Bake at 375 degrees for about 15 minutes and then watch them until brown and then cook 10 minutes longer until firm.

MINT JULEPS

BY MILDRED VIRGILENE HALEY

Mildred has been at the center since 2006 and was an employ at the White Horse Tavern for more than 20 years. She loves going out to eat with family and friends. She is a member of the High Rollers Card Club at the center. This is her favorite recipe that she first discovered with her husband at the horse track.

Insulated cup

Mint leaves

Simple syrup

2 oz. of bourbon

Shaved ice

Soak the mint leaves in the simple syrup and place into the cup and fill with shaved ice. Add 2 oz. of Bourbon and stir. Add more shaved ice and a dash of rum on top. Garnish with cherry and a slice of orange. Simple syrup recipe: 2 cups of granulated sugar and one coup of water bring to a boil and dissolve the sugar.

SAUSAGE BALLS

BY JOHNNY PHILLIPS

Johnny is a long-time resident of the center and has been there since 2000. He has one brother and two sisters and many nieces and nephews. One of his favorite pastimes is listening to country music. He is a big fan of John Wayne and enjoys outings with his brother, George. He loves sausage balls.

1 lb. of hot sausage

2 cups of Bisquick

10 oz. of grated sharp cheddar cheese

Mix all of the ingredients together and roll into small balls. Bake at 350 degrees for 15 minutes. They can be frozen and reheated.

SWEET POTATO CASSEROLE

BY OCTA BECKETT

Octa as been at the center since 2005 and has one daughter. She is a member of the Chatham Christian Church and a former member of the Town and Country Woman's Club, the Democratic Women's Club, and the Helping Hands Club. This is her very favorite recipe.

3 cups of sweet potatoes mashed

1/2 cup of milk

1/3 stick of margarine

2 eggs lightly beaten

1 teaspoon of vanilla

1/2 teaspoon of salt

Mix together all ingredients except for topping. Beat until fluffy. Remove all potato strings and pour into greased baking dish.

TOPPING

1/3 stick of butter

1 cup of brown sugar

1/3 cup of flour

1 cup of pecan pieces.

Mix and pour over the top of the sweet potatoes. Bake at 350 degrees for 45 minutes.

CRANBERRY SALAD

BY HELEN SHULTZ

Helen has been at the center since 2005 and she has three sons and one daughter. She is a member of Trinity Lutheran Church and was a volunteer at Head Start and Adult Day Care Center for more than 12 years. She enjoys making afghans for family and friends. Her salad is a favorite of her family.

1 cup of raw ground cranberries

1 cup of sugar

1 package of lemon Jell-o

1 cup of hot water

1 cup of pineapple juice

1/2 cup of chopped walnuts

1 cup of chopped celery

Combine cranberries and sugar. Dissolve jello in hot water and chill until partially set. Add cranberry mixture, pineapple, walnuts and celery. Pour into a mold and chill until firm.

ITALIAN CREAM CAKE

1 stick of margarine

1/2 cup of vegetable oil

2 cups of sugar

5 egg yolks

2 cups of flour,

1 teaspoon of baking soda

1 cup of buttermilk

1 teaspoon of vanilla'

Small can coconut

1/2 cup of pecans

5 egg whites beaten stiffly.

Cream oil and margarine. Add sugar and beat smoothly. Add egg yolk; beat well. Sift flour with soda and add alternately with buttermilk. Stir in vanilla, coconut and nuts. Fold in beaten eagg whites. Grease and flour two pans. Bake 350 degrees for 25 minutes. Cool.

Icing: 1 large pkg. of cream cheese, soft, 1/2 stick of margarine, 1 lb. of powdered sugar and 1 teaspoon of vanilla. Beat well and ice each layer.

PICK OF THE WEEK

SIMPLE AND EASY MACARONI SALAD

BY MICHAEL B. BURNETT

1 16 oz. box of spiral macaroni, cooked in salted water and drained

1 medium chopped purple onion

2 medium chopped cucumbers

2 large chopped tomatoes

1 lb. of cubed city ham

1 lb. of shredded cheddar cheese

3 cups of Miracle Whip

Cook macaroni and drain. Rinse with cold water, drain. Add all ingredients. Refrigerate 6 hours before serving. You may add any other vegetables you enjoy.


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