Heritage Gateways

Official Sesquicentennial K-12 Education Project
sponsored by the Utah State Board of Education, the BYU-Public School Partnership and the Utah Education Network


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Recipes (see also "Cooking" and "Food")

Corn Meal Mush (Serves: 5)

3/4 cups cornmeal
1 teaspoon salt
3 1/2 cups water

Sprinkle corn meal gradually into boiling salted water. stirring constantly until mixture boils; reduce heat and cook for 5 minutes, stirring constantly.

Place over boiling water and cook tightly covered for about 3/4 hour or until all the water has been absorbed.

St. Jacob's Soup (Serves: 4)

1/4 pound bacon slices
1 pound potatoes
1/4 pound onions, chopped
1 14 oz can tomatoes

Dice bacon finely and cook until brown but not crisp. Cook potatoes and onions in water to cover until tender. Add bacon with some of the drippings. also add tomatoes. Simmer for 10 minutes. Season to taste with salt and pepper.

Cornmeal Pie (Serves: 4)

Originally made using leftover cornmeal mush.
4 Tablespoons chicken bouillon
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/2 cup cornmeal
2 Tablespoons butter

Mix bouillon and 2 cups of water. In dutch oven, combine the broth, salt, pepper, and nutmeg. Bring to boil. Add the corn meal in a very slow stream, whisking constantly. Cover and cook over low heat, whisking now and then for 15 minutes. Pour Into a greased 10" dutch oven and smooth the top. Cover and chill for at least 30 minutes or up to 12 hours. Bake on high heat for 25 minutes. Cut into wedges and serve hot.

Variation: Add Grated cheese during the last 10 minutes.

Journey Potatoes (Serves: 4)

2 pounds potatoes
1/4 pound onion
1 teaspoon salt
2 cups milk

Peel and thinly slice potatoes. Slice onion thinly. Put potatoes, onion, and slat in pot and bring to boil. Boil for 3 minutes. Remove from fire and add milk. Let simmer until heated through.

Jerky Stew (Serves: 6)

1 1 pound Jerky
1 16 oz can corn
1/4 pound onion
1 1/2 pound potatoes

Break the jerky up into 1-inch pieces and place in a dutch oven. Add the onion to the jerky. Cover with water and bring to boil. Simmer, covered, until the jerky is tender, about 2 hours. You will have to watch this closely and add more water as needed. Add the potatoes and corn (undrained) and cook for an additional 20 minutes. Season with salt and pepper.

Cider Pork Soup (Serves: 6)

1 cups flour (white or all-purpose)
1/4 teaspoon salt
1 egg
2 Tablespoons water
3 Tablespoons flour (white or all-purpose)
1 teaspoon salt
1/8 teaspoon pepper
1 pound pork loin, trimmed
1 Tablespoon lard
2 cups apple cider
1 cup water
3 pounds potatoes, sweet
1 pound apples
1/2 pound onion

Make noodles first and while they are drying, make the soup.

Combine beaten egg and water; stir into flour, add salt. If dough seems too dry to handle, gradually add a little more water, a few drops at a time; do not add any more water than is absolutely necessary.

Turn dough onto floured board and knead for about 5 minutes. Cover lightly and let stand for 20 minutes.

Divide dough into three parts and roll each part until paper thin.

Roll dough jelly roll style: slice evenly Into narrow strips. Separate strips. Let strips dry in the sun until ready to put into soup.

Cube the pork loin. Combine 3 tablespoons of flour, salt, and pepper. Coat pork cubes with flour mixture. In Dutch oven heat lard until medium hot. Add coated pork cubes; cook 3-5 minutes. Add all remaining soup ingredients. Bring to boil. Reduce heat; cover and simmer 45-60 minutes. Add noodles and boil for 10 minutes.

Apple Pandowdy (Serves: 10)

12 cups apples
1 1/3 cups sugar, brown
1 teaspoon nutmeg
2 teaspoons cinnamon
8 Tablespoons molasses
1/3 cup water
2 Tablespoons butter
2 cups flour (white or all-purpose)
3 teaspoons baking powder
1 teaspoons salt
8 Tablespoons butter
2/3 cup milk

Peel and slice apples. Combine apples, sugar, nutmeg, cinnamon, molasses and water in greased dutch oven. Dot with butter.

Prepare shortcake biscuit dough.

Mix flour, baking powder, salt, and sugar. Cut in butter, blend until mixture resembles cornmeal. Stirring with a fork add enough milk to make soft dough. Continue stirring until all of the flour disappears. Turn out onto a floured board; knead lightly for about 1/2 minute.

Turn smooth side up and roll or pat out to 1/4" thickness to fit dutch oven.

Place on top of apple mixture. Bake in hot oven (350-400) for 35-35 minutes until shortbread is done.

Tasty Greens (Serves: 6)

1/4 pound bacon slices
1/16 pound onion
2 Tablespoons sugar, brown
1/8 teaspoon salt
1/8 teaspoons mustard, dry
1 egg
2 1/2 Tablespoons water
1/3 cup vinegar, cider
1 cup cream, light
3 bunches Greens (mustard, turnip, spinach, dandelion)

Cut bacon into small pieces and brown in skillet with onion, taking care that onion does not burn. Combine flour, sugar, salt, mustard, egg, water, vinegar, and cream, and pour over browned bacon and onion. Cook slowly, stirring constantly, until mixture is thick and smooth. Pour over greens and heat thoroughly.