Recipes

From Donna Kuskye

Ingredients

• 1 Pie Shell
• 1 Cup Bacon
• 1 Cup Shredded Cheese
• 1/3 Cup Minced Onion
• 4 Eggs
• 1 - 1 1/2 Cup Milk
• 3/4 tsp. Salt
• 1/4 tsp. Sugar
• 1/8 tsp. Pepper

Procedure

Preheat oven to 425.

Prepare pie shell.

Sprinkle meat, cheese and onion into shell.

Beat eggs slightly and then beat in other ingredients. Pour mixture into pie shell.

Bake for 15 minutes. Reduce oven to 300 and continue to bake about 30 minutes more. Let stand before serving.

Dry Cures

Ingredients by Weight

• Pork Belly: 100%
• Salt: 2.5%
• Sugar: 1%
• Pink Cure #1: 0.25% (150ppm)
  • => 3.75% if mixed in bulk

Ingredients by Weight

• 2 Cups kosher salt
• 1 Cup granulated sugar
• 6.5 teaspoons Pink Cure #1
  • => 2.5% by weight cure

Dry Cure Calculator: http://www.localfoodheroes.co.uk/calculator/dry_cure_bacon/

Wet/Dry Cure Calculator https://baconisafoodgroup.com/eq-cure-calculators/

Flavor Options

2% ground black pepper

From Pauline Knowlton

Ingredients

• 2 cup yellow corn meal
• 2 cup cold water
• 2 tsp salt

Procedure

Dissolve corn meal in water.

In large pan, bring to boil: 6 cups water with 2 tsp salt.

Add corn meal (in cold water) to boiling water and stir until it starts to bubble.

Turn fire down as low as possible & stir occasionally for 30 minutes. Bubbles will pop out of the pan and splatter while cooking. Cover pan with a splatter screen.

Turn fire off and let pan sit for 30 minutes more with lid on. Do Not Stir.

After 30 minutes, pour into greased bread pan or bowl. When cooled down, put in refrigerator; preferably over night.

When ready to use, turn out onto a plate or cutting board and slice (some like it rather thin and some like a thicker slice).

Fry in skillet with oil, browning on both sides. Serve with syrup & butter and your choice of bacon or sausage.

Notes

This will keep several days in refrigerator. Any cooked mush that is left over can be heated in the microwave the next day or so.

Mom always dipped the slices in flour; I usually skip the flour. - Kathy Delaney

From Pauline Knowlton

Ingredients

• 1 pound beef stew meat
• 1 pound pork in chunks or pork steak cut up
• salt and pepper
• about 1/2 cup water
• 1 cup onions, chopped
• 1 1/2 cups celery, chopped
• 1 or 2 cans water chestnuts
• 1 can mushroom pieces
• 1 Tablespoon Chop Suey molasses
• 2 Tablespoons Chop Suey sauce
• 1 large can Chow Mein vegetables, un-drained

Procedure

Put beef and pork in crock pot with salt, pepper and water. Cook meat for a whlle.

Add remaining ingredients. Cook until meat is cooked and vegetables are warmed and cooked.

Thicken with 3 Tablespoons flour or cornstarch mixed with a little water. (I like using cornstarch better than flour.)

Serve over rice or mashed potatoes and Chow Mein noodles on top.

Published in Fond Memories and Favorite Foods cookbook by Walkerton Area Historical Society, 2006.

Notes

I usually add some soy sauce for the Chop Suey sauce and Bead Molasses for the Chop Suey molasses. Is that the same? - Kathy Delaney

From Donna Kuskye

Ingredients

• 1 tsp Salt
• 3 Eggs
• 2 cup Sugar
• 1 cup Oil
• 1 tsp Soda
• 3 cup Flour
• 2 tsp Cinnamon
• 3 tsp Vanilla
• 1/2 tsp Baking Powder
• 1/2 cup Walnuts (optional)
• 2 cup Zucchini (grated)
• 1 Banana (very ripe)

Procedure

Stir together eggs, sugar, oil and salt. Add other ingredients and stir. Blend in zucchini and banana. Pour into greased and floured baking pans (2 small or 1 large). Bake at 350 for an hour or until done when a toothpick is inserted in center.