Recipes from the "Good Old Days", Sausage Supreme and Shoepeg Corn Salad
I love old-fashion recipes and while they often require a lot of time, many do not. Even our mothers and grandmothers had their recipes to turn to on «wash day», unexpected company, «canning day», etc. Here are some recipes to try that won’t take a lot of your time but are sure to bring back memories of days gone by. Sausage Supreme is a skillet meal from my childhood days in Southern Indiana during the 1940s and 50s. We raised our own hogs and planted huge gardens so this was a meal that fit right in with our life-style. The Shoepeg Corn Salad goes together quickly and needs to refrigerate for hours making it the perfect make ahead dish. Try these recipes then visit with your family around the dinner table and talk about some living history. Tell the grandchildren about your childhood and some of your family customs at that time. Make some special memories for them that will last a lifetime. You will often be surprised at their show of interest and some of the questions they may have. And bringing up your memories will warm your heart as well!
This recipe was suggested as «a good recipe when the homemaker has a last minute schedule change and appreciates a good one-dish meal for her family.»
2 tbs. shortening
5 potatoes, medium size
1 lb fresh sausage
2 large onions, sliced
3 tbs. chopped green pepper*
1 can tomato soup
1 1/2 tsp salt
1/4 tsp pepper
Melt shortening in skillet. Slice potatoes, brown in fat and push to one side, then brown sausage patties on both sides. Place potatoes, onions, peppers, and seasoning over sausage. Pour tomato soup over all.
Cover and when steam comes from under lid, turn fire low and cook about 45 minutes or until meat and vegetables are well done.
*A green bell pepper
One of my favorite salads since childhood.
1 can shoepeg corn, drained
2 ribs celery, chopped
1 green bell pepper, chopped
1 small to medium yellow onion, chopped
1/4 tsp salt
2 tbsp vinegar
2 tbsp salad oil
1 tbsp sugar*
In a medium bowl mix all the ingredients together well. Cover and refrigerate over night or all day before serving.
*I am diabetic now and use 1 tbsp Splenda granular. Can’t even tell the difference. Enjoy!