Hometown Focus Recipes – Hometown Focus

I stumbled across these recipes while browsing Facebook. A post by Tammy Nehmzow on Alerting Citizens on the Iron Range page caught my attention, so I contacted her for the story on the recipes. This is what she had to say about finding them.

“I found them at one of my rental properties in Virginia. They were hidden inside a cabinet that my husband (Mike Nehmzow) had to climb through to get to the water access for the bathroom shower. My husband went upstairs and finally found those recipes clipped together.

“We thought it was cool to find that part of history in the house. These recipes belong to the folks at Iron Range, which is why I shared them, so feel free to use them too.”

They are a group of recipes apparently cut from old newspapers, yellowed by the passage of time. The named recipes also included their address and phone number, but I opted to stick with the names and city of residence. It’s not like finding a sack of gold, but a piece of history is always a special find.

Along with finding the recipe above, I received some helpful baking tips from Range resident Bernadine Seablom of Aurora. Her entry can be found at the end of the recipe column. Many thanks to those who contribute their recipes and ideas.

Instant Pudding Bars

Recipe by: Richard Thomas Mountain Iron

• 2 C. flour
• 1 1/4 cup. sugar
• 1 instant pudding mix (3 oz.), any flavor
• 1 tsp. Salt
• 3 tsp. baking powder
• 1/3 tsp. oil
• 1/4 tz. softened butter or margarine
• 3 eggs
• 1 C. Milk


• 1 C. powdered sugar
• 2 tbsp. Milk

Place all the ingredients in a bowl and beat with a mixer for 2 minutes at medium speed. Pour into a greased and floured jello mold (10×15 inches). Bake for 30-35 minutes at 350 degrees. Frost while still warm with the frosting.

bean salad

Recipe by: Mrs. Bill Lavato Eveleth

• 1 can of red beans
• 1 can of green beans
• 1 can of waxed beans

The above ingredients are 1 pound cans, rinse and drain.

• 2 C. diced celery
• 1/2 cup. chopped green pepper

Mix all the above ingredients gently.


• 2/3 c. White vinegar)
• 2/3 c. sugar
• 1/3 tsp. oil
• 1/3 tsp. Water
• 1/2 tsp. nutmeg
• 1 tsp. Salt
• 1/8 tsp. Pepper

Combine the ingredients for the brine. Pour over the beans. Chill 2 to 4 hours.

swiss venison steak

• 1 1/2 lbs. round or boneless venison
1 1/2-inch-thick cut of venison
• Salt and pepper to taste
• Flour for coating
• Garlic salt, if desired
• 1 lg. onion, sliced ​​or diced
• 1/2 cup. chopped celery
• 2 tbsp. English sauce
• 2 bay leaves, optional
• 1 tablespoon. vinegar or cooking wine

Trim all fat from venison. Coat with flour and season with salt, pepper and garlic salt. Brown both sides in hot fat in a roasting pan. Add remaining ingredients, cover well.

Bake at 350 degrees or simmer on the burner for 1 1/2 hours, or until meat is tender. Remove the meat to a plate and make a sauce with the fat from the skillet. If you like, use your own recipe to make Swiss steak. I like to add some canned tomatoes.

tasty venison

• 2 pounds of venison
• 1/4 tz. flour
• Salt and ground pepper
• 1 piece of celery
• 3 tbsp. bacon grease
• 3 half. onion, sliced
• 2 C. Tomatoes
• 1 tablespoon. English sauce
• 1 package. noodles

Cut venison into serving portions, top with flour mixture that has been seasoned with salt and pepper. Heat bacon grease in skillet, brown venison with sliced ​​celery, sliced ​​onions and diced green bell pepper. Add Worcestershire sauce and tomatoes. Cover and cook 1 to 2 hours until tender, depending on the age of the venison. Serve venison over cooked noodles. It also goes well over rice.

Italian Style Polenta

Recipe by: Mrs. Mary Hahne Virginia

• 2 C. yellow cornmeal
• 4 su. Water
• Salt

Add cornmeal to boiling water, cook until creamy, like Farina (not too thick), pour into a greased 9×13 size pie pan. Add your favorite spaghetti sauce and bake at 350 degrees for 10 to 15 minutes. Sprinkle diced Romano cheese. Serve hot. (Yield: 6 to 8 servings)

Calico Salad

• 1 can of sauerkraut, rinsed, drained and
cut into small pieces
• 1 medicine Chopped onion
• 1 cm. chopped green pepper
• 1 can of chopped pepper
• 1/2 cup. vinegar
• 1/2 cup. sugar
• 1/4 tz. oil (Saffola) important
• 1 tsp. Salt
• 1/2 tsp. seasoned pepper

• 1/2 tsp. garlic salt

Marinate for a few hours or overnight.

chinese hamburger hot plate

• 2 pounds browned ground beef
• 1 can vegetable chow Mein
• 1 can of cream of celery
• 1/2 cup. raw rice
• 2 tbsp. soy sauce
• Chopped onion

Mix well. Bake 1 1/2 hours, sprinkle with Chinese noodles last 1/2 hour Bake at 350 degrees. It can be prepared in a clay pot.

It’s bake sale season! Here are some tips for producing the best baked goods for a bake sale that I’ve learned over many, many years of baking.

• Mix cakes, pancakes, brownies, cup
pastels, gently. it’s ok to have some
lumps remain.
• Bake cakes, brownies and cupcakes for
just a little less time to ensure a moist
• Cakes, cupcakes—for a flatter result,
lower the temperature to 350 degrees
and bake some more. This is useful if
you are freezing the product.
• Mix the cookies a lot. Cookies as opposed to cakes
cannot be overmixed.
• For all, mix dry ingredients separately
wet Mix gradually from wet to dry,
following the above guidelines.
• For everyone, beat the eggs just until
‘fluffy’ to ensure the best result when
mixed with the dough.
• Use a muffin pan or mini muffin pan to
individual service ready to pack for the
bake sale.

Of course, a trial batch is always welcome by family/friends!

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