Another Blast from the Past - More Auntie Mimo's recipes

I remember listening to the final Yankee Kitchen radio program with Gus Saunders. He told us - his listeners - that other things would come along in our lives to take the place of the Yankee Kitchen. 

While we were left to busy ourselves with other things, nothing can replace the comradery we felt with Gus and our family of callers. We're still enjoying the recipes that became part of our lives back then during the 31 years that the show was on the air.   

It was great to hear from former YK fan Arlene who shared with me some of Auntie Mimo's recipes that were very popular on the Yankee Kitchen. The recipes below were featured in the old "Chatters" section of the Boston Herald. Thank you, Arlene, for these great recipes.

"Dear Chatters: This is one of my favorite ways of preparing potatoes. My familiy loves these potatoes with roast beef, and you can bake them the same time the roast is cooking. Auntie Mimo"

This recipe and the variations listed below were written by Auntie Mimo.

Italian Potatoes

5-6 large potatoes

5-6 carrots

5 medium onions

2 tsp. salt

1/2 cup grated Italian cheese

1 tsp. paprika

1/4 cup vegetable oil

Peel potatoes and carrots and cut into 2 inch lengths. Cut onions into 1/2 inch rings. In a 13 x 9 baking pan, put in layers the potatoes, carrots and onions. Cover with cold water so the water is about half an inch above the onions. Sprinkle with salt, cheese, and paprika. Pour oil over all.

Cover with foil and bake at 350 F for 45 minutes. Remove foil and bake another 30 minutes or until potatoes are tender. I often vary the recipe by omiting 1 cup of water and adding one cup of tomato sauce. Stir to blend and then bake. The potatoes are excellent both ways.

This recipe and the suggestions below were written by Auntie Mimo.

Carrot Cake

1 cup granulated sugar

1 egg

1 tsp. vanilla extract

1/2 cup oil

2 jars (4 and a 1/2 ounce size) strained carrot baby food

1/2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. cinnamon

1/8 tsp. nutmeg

1 1/2 cups all-purpose flour

1/2 cup chopped nuts

1/2 cup chopped golden raisins (optional)

This is an excellent cake, but be sure to keep it refrigerated. 

Mix sugar, eggs, vanilla, oil and baby food; blend well. Add baking soda, baking powder, cinnamon, nutmeg and flour; mix thoroughly. Fold in nuts and raisins. Pour into a well-greased 9 x 5 loaf pan. Bake at 350 F for 60 to 70 minutes. Move to rack to cool completely.

Now comes the hardest part of the entire recipe; do not slice the cake until the next day. It will crumble unless this step is followed.