To celebrate Women’s History Month, this month’s recipes are adapted from mid-1800s historical cookbooks from both U.S. Army wives as well as those from early log cabin days. These women survived on the frontier by learning to use simple ingredients from the gardens or a general store—if near enough—to create satisfying meals for their families. Women settlers were strong and intuitive in caring for the needs of their families. Often, generous Native American women became teachers of using what was readily available to feed families.
Prairie soda biscuits are not complicated, but once made, they may become a staple for any meal. The trick for making flaky biscuits? Fold the dough as described in the recipe. The size of the biscuit depends on the baker.
What can be more simple than hash? There are many ways to make hash, but our perky sausage and beef hash is a starter recipe for cooks to add any other vegetable or meat desired.
And for dessert, our pioneer apple stack molasses cake is a simply beautiful and enjoyable treat that uses fundamental ingredients. We make it easier than our early pioneer women could by using prepared apple pie filling.
As an early settler saying goes: May your friends be many, your troubles few and all your sausages long!
Perky Sausage and Beef Hash
Place meat and onion in a large skillet. Fry until meat is cooked, then drain fat.
Stir in potatoes, cayenne pepper, salt and pepper. Add enough water to cover the mixture. Cover skillet and cook until potatoes are softened and most of the water is evaporated, approximately 30 minutes.
The hash can be served over corn bread or biscuits, alongside eggs, or creamed.
To Cream:
After the hash is cooked, drain the excess water and sprinkle ½ cup flour on hash while in skillet. Stir until the flour coats the hash. Add enough milk to cover, stir and bring to a simmer. Stir frequently until the mixture has thickened, adding water to thin to desired thickness and pepper as desired.
Makes 3 to 4½ cup servings.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.
Pioneer Apple Stack Molasses Cake
Preheat oven to 350 F. Lightly grease a large, rimmed baking sheet with butter.
In mixing bowl, mix milk, shortening and butter until well blended. Add baking soda and egg. Mix well.
Add sugar and molasses. Mix until smooth.
Stir in flour and continue with whole wheat flour until the dough is stiff. With lightly floured hands, divide into three equal lumps and form each lump into a baseballsized ball. Pat on a lightly greased baking sheet until flattened to approximately an inch.
Bake cakes until a pick comes out clean, approximately 12 to 15 minutes. Remove from the oven and allow to cool.
Place one layer on a serving platter. Spread ¼ can of apple pie filling on the first layer. Place a second layer on top, spreading another ¼ can of pie filling on the added layer. Top with a final layer and cover with remaining pie filling, allowing the filling to drizzle off the sides. To garnish, sift powdered sugar on top.
Makes six to eight slices, depending on size.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.
Prairie Soda Biscuits
Preheat oven to 400 F. Prepare a baking sheet by lining with parchment paper and lightly spraying with butter-flavored cooking spray.
Place flours, soda, salt and cream of tartar in a mediumsized bowl. Stir to incorporate.
With a fork or a pastry cutter, cut in butter until the mixture resembles crumbs.
Add enough milk to form a stiff dough.
Turn out the dough on a floured surface, and knead until firm. Pat into a rectangle. Fold the dough over in thirds and pat down again until the dough is approximately ½-inch thick. Repeat folding and patting.
Cut biscuits out with a biscuit cutter. Place on the prepared baking sheet, and bake until golden on top, approximately 15 minutes. Tip: If a biscuit cutter is not available, use the top of a floured drinking glass.
Makes 10 to 12 regularly sized biscuits or six larger biscuits.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.