Old Timey Stuff


Old-Fashioned Biscuit Pudding

4 leftover biscuits
2 cups milk
1 cup sugar
4 eggs
2 teaspoons butter
1 teaspoon vanilla

Place bread and 1 cup milk in 1 1/2-quart baking dish; soak until soft. Add sugar and eggs, one at a time, mixing well after each addition. Add butter, vanilla, and remaining milk. Bake at 350 for 35 to 45 minutes, or until custard is firm and a knife inserted in center comes out clean.

Top of Page

Slumgullion (From WW I days)

2 pounds stew beef, cut in 1-inch cubes
4 onions, sliced
1 large can tomatoes
1/3 cup flour
1 teaspoon poultry seasoning

Preheat oven to 275 degrees.

Place beef in a 2-quart casserole. Cover with sliced onions. Salt the onions. Turn canned tomatoes over onions, add another sprinkle of salt and the poultry seasoning. Cover pan; use foil if no cover available. Bake at 275 degrees for about 3 hours.

In the meantime, combine flour with 1/2 cup cold water; mix and allow to stand. This prevents lumping when stirred into the hot beef mixture.

When meat is tender, stir in the flour mixture; this thickens the Slum immediately. Serve with mashed potatoes or cooked noodles.

Top of Page

Hard Tack (From Civil War days)

5 cups unbleached, all purpose flour
1 tablespoon salt
1 to 1 1/2 cups water

Preheat oven to 450 degrees.

Combine flour and salt. Add water until you can form a firm ball. If the dough gets sticky, add more flour. If it gets too dry, add more water. Roll out on a well-floured surface, using liberal amounts of flour to keep dough from sticking to roller. Roll to approx. 1/2-inch thickness. Cut dough into 3x3-inch squares and poke with holes. Place on cookie tin and put into preheated oven. Bake for 20 minutes (until lightly browned). Cool and enjoy.

Note: You can bake at a lower temperature, it just takes longer. Remember, your object is to dry up the water you used to from the dough.

Top of Page

Old Fashioned Cornbread Dressing

8-inch skillet of cornbread, crumbled
20 biscuits, crumbled
3 eggs
3-4 cups chicken broth
3 cups celery, chopped
1 large onion, chopped
1 stick butter
1 teaspoon black pepper
3 tablespoons poultry seasoning

Saute chopped celery and onion in butter. do not brown. Add to crumbled cornbread and biscuits. Add beaten eggs, broth, and other ingredients and mix well. Bake at 350 degrees covered for about 30 minutes, add more broth if needed, and then brown on top.

Top of Page

Cherry Cake Pudding


1 cup sugar
2 tablespoons butter, softened
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup whole milk
1 can (15 Ounces) cherries In syrup drained, juice reserved
1/2 cup pecans, finely chopped


1 cup juice from cherries (add water to make 1 cup if necessary)
1 cup sugar
1 tablespoon all-purpose flour
1 tablespoon butter
1/2 teaspoon vanilla extract
Unsweetened freshly whipped cream

Preheat oven to 325 degrees. Generously butter a square 9x9-inch baking dish.

Cream sugar and butter. Add egg and mix well. Sift flour, baking powder, and salt then add to mixing bowl alternately with milk. Add cherries and chopped nuts and mix gently. Pour batter into buttered pan and smooth out the surface. Bake for 40 minutes, or until golden brown on the surface and no longer jiggly.

While cake is baking, make the sauce by combining cherry juice, sugar, and flour in a small saucepan. Boil for 8 to 10 minutes, or until thick. Turn off heat and stir in 1 tablespoon butter and vanilla extract.

Drizzle 1/2 the sauce on the cake as soon as you remove it from the oven. Spread to distribute over the surface and wait ten minutes before serving so the sauce will seep into the top of the cake a bit.

Spoon out pieces of warm, sticky cake and top with more sauce and unsweetened whipped cream.

Top of Page

Peach Crumb Pudding

18 medium peaches, about 4 pounds; reserve fresh peach slices for garnish
1 cup sugar
1 1/4 cups flour, sifted
1/2 cup butter

Peel and cut peaches into quarters. Combine cup sugar and 3 tablespoons flour, and mix with peaches. Put in a baking dish large enough for the amount of peaches (9x13-inch pan should work). Mix remaining sugar and flour. Add butter and cut mixture to crumb consistency. Sprinkle crumbs over peaches. Bake at 375 for 1 hour or until done.

Top of Page

Grape Hull Pie

2 cups grape hulls
1 1/2 cups sugar
1 egg, beaten slightly
2 tablespoons cornstarch
1 baked pie crust

Clean seeds and pulp out of the grape hulls. Place hulls in a double boiler. Put enough water in the double boiler to cover the grape hulls. Cook until tender. Add sugar, egg, and cornstarch to thicken. Pour into baked pie shell. Bake at 350 degrees approximately 20 minutes.

NOTE: Mama always made this when she made grape jam. The hulls went in the pie and the innards went in the jam.

Top of Page

Chicken Rice Porridge

4 cups chicken stock
1/4 teaspoon ground ginger
1/2 cup short or medium grain rice, washed and drained
Salt and pepper to taste

Bring chicken stock to boil in a large saucepan. Stir in the ginger and rice. Reduce the heat, cover the saucepan and simmer gently for 1 hour. Season to taste with salt and pepper. Serve hot.

Note: If you prefer a thicker consistency, just cook it for a longer time. Add an extra cup of stock if you prefer a soupier rice porridge. Try it with meats and vegetables of your choice.

This is Mama's version of "chicken soup" which was supposed to cure everything!!

Top of Page

Liver Hash

1 pound pork, cut into 1 inch pieces
1 pound pork liver, cut into 1 inch pieces
1 large onion, chopped
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon sage

Put the pork and liver into a 2-quart saucepot. Add water to just below the top of the meat. Add onion, salt, pepper, and sage to the pot and mix well. Simmer for 2 hours on low heat, or until the meat is tender. Serve over rice.

Top of Page

Liver Pudding

3 pounds pork liver
1 1/2 pounds fresh fat pork
1 cup cornmeal
1/2 teaspoon red pepper
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon sage

Cook liver and fat pork until tender. Remove pork from broth and discard. Remove liver and grind; add corn meal, peppers, salt, and sage to taste. Add enough of the broth to soften mixture. Cook in saucepan until meal has cooked, stirring constantly. Put in glass loaf pan. Press down and refrigerate until cold. Slice and serve cold, or fry or broil.

Top of Page


2 cups self-rising flour
Pinch of Salt
Water (enough to make a pancake dough)

Mix all dry ingredients, then add water to a pancake consistency. Fry in oil as you would fry meat.

We ate these just like pancakes......with syrup or strawberries and whipped cream.

Top of Page

Biscuits And Chocolate

1 cup granulated sugar
1 tablespoon butter
1 1/2 cups milk
3 tablespoons flour
3 tablespoons unsweetened cocoa powder
Buttermilk Biscuits

Combine all ingredients, except biscuits, in a pot. Mix with a whisk and place on stove over medium heat. Cook over medium heat, stirring constantly. Remove the pot when the mixture is thick like pudding. Add the butter and stir in until completely melted. Serve over split biscuits and top with whipped cream.

This was a very popular breakfast dish when I was growing up.

Top of Page