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Hart County Cookbook

History abounds in a cookbook called The Fort Craig Reader, honoring Hart County and its Union and Confederate soldiers who served in the Civil War. The book also profiles famous Kentucky women and historical landmarks, and provides general information about the Hart County area, which makes for good reading served up with some fine recipes and cooking tips. In addition to the recipes I feature below, the cookbook contains other hard-to-find recipes.

The proceeds from the sale of the cookbook are used toward the restoration and upkeep of the Green River Church Cemetery of Woodsonville. It honors the 29,000 soldiers who fought in the Battle of the Bridge, September 14-17, 1862. Those interested in obtaining a hardbound copy of the cookbook can send $25 plus $3 shipping and handling to Hart County Historical Society, P.O. Box 606, Munfordville, KY 42765.

Fall is a great time to curl up with a good book, brush up on a little history, and try some new
recipes: 

AUNT MYRTLE’S SWEET MUFFINS

1/3 cup shortening

1 cup sugar

1 egg

1/2 cup buttermilk

1-4/5 cups self-rising flour, sifted

1 teaspoon vanilla

Cream shortening and sugar together, add egg, and beat well. Add buttermilk, flour, and vanilla. Beat again. Fill muffin cups and bake at
350 degrees until light brown, approximately 20-25 minutes.

BAKED BEANS SUPREME CASSEROLE

1 pound hamburger

1 large onion, diced

1 (21 oz.) can pork and beans

3/4 cup brown sugar

3/4 cup barbeque sauce

1 Tablespoon mustard

1/2 teaspoon salt

1 Tablespoon Worcestershire sauce

1/2 green bell pepper, diced

Brown hamburger and onion together. Combine remaining ingredients with hamburger and onion. Bake at
375 degrees until bubbly. 

SALMON LOAF

2 cups macaroni 

2 quarts water

2 teaspoons salt

2 cups cheese

3/4 cup cold water

3/4 teaspoon salt

1/8 teaspoon pepper

3/4 teaspoon mustard

3 cups flaked salmon (canned, drained)

1/2 cup milk

2 Tablespoons chopped onion

3/4 teaspoon salt

1/2 teaspoon pepper

Boil macaroni in water with 2 teaspoons salt until tender. Drain. Mix cheese, cold water, 3/4 teaspoon salt, 1/8 teaspoon pepper, and mustard. Cook until smooth. Mix cheese sauce with macaroni and pour half of mixture into a baking dish. Combine salmon, milk, onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Layer over macaroni in dish. Top with remaining macaroni mixture. Bake 1-1/2 hours at
350 degrees.

APPLE CREAM PIE

1 pie crust

2 cups finely chopped tart apples

3/4 cup sugar

2 Tablespoons flour

1 cup sour cream

1 egg, well-beaten

1/2 teaspoon vanilla

1/8 teaspoon salt

1/3 cup sugar

1 teaspoon cinnamon

1/3 cup flour

1/4 cup butter

Combine 3/4 cup sugar and 2 Tablespoons flour. Add sour cream, egg, vanilla, and salt. Beat until smooth. Add apples and mix thoroughly. Pour into a pastry-lined pie pan. Bake at
450 degrees for 15 minutes, reduce heat to 325 degrees and bake 30 minutes more. Remove from oven. 

Combine 1/3 cup sugar, cinnamon, 1/3 cup flour, and butter; mix thoroughly. Sprinkle mixture over pie filling. Return to oven, bake at
325 degrees for 20 minutes. 

GREEN TOMATO CATSUP

2 cups chopped green tomatoes

1 cup chopped cabbage

1 cup chopped onions

1 cup vinegar

1 cup chopped green bell pepper

1 teaspoon salt

1 teaspoon pickling spice

1 cup of sugar (or more as desired)

Mix all ingredients together and bring to a boil. Cook, stirring, for 20 minutes. Pour hot mixture into sterile jars and seal.

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