Yams with Orange Juice

Recipe is from Mazie.

6 medium-sized yams or sweet potatoes

Cook until tender and remove skins.
Slice into 1/2-inch slices into greased casserole.

Combine:
1 cup orange juice
1/3 cup borwn sugar
1/3 cup white sugar
2 TB butter (I use more)
2 TB cornstarch
1 tsp grated orange rind

Pour over potatoes and bake 30 minutes at 350 degrees. Serves 10-12.

Green Bean Casserole

Recipe is from Nellie.

2 cans cream of mushroom soup
½ cup evaporated milk
Savor salt and pepper to taste
2 cans whole green beans
1 cup French fried onions
1 can sliced water chestnuts

Combine soup and milk. Add savor salt and pepper. Stir in drained green beans. Place a layer of half the bean mixture, then half the chestnuts, the half the onions. Repeat the layers, with the onions on top. Bake at 350 degrees for 30 minutes. Serves 10.

This casserole may be prepared ahead of time and placed in the refrigerator until time to be needed.

Green Bean-Cheese Casserole

Recipe is from Nellie and Annie.

2 cups cooked, cut green beans
1 can cream of chicken soup (may substitute ½ can milk for part of soup)
½ cup cubed American or cheddar cheese
2 TB flour
2 TB butter or margarine
Salt and pepper to taste

Put well-drained beans into a greased casserole dish. Melt butter in saucepan; add flour and soup. Cook over low heat, stirring, until thick. Add cheese and pimento; pour over beans. Don’t let cheese melt completely before adding to the beans. Bake for 25 minutes at 350 degrees.

Potatoes

Recipe is from Lola Rowley.

2 lb. bag hash browns
2 cans cr. of mushroom soup
16 oz. sour cream
1 onion, chopped
2 cups grated cheese
2 cups cracker crumbs
½ cup melted butter

Mix first 5 ingredients. Cover with cracker crumbs. Pour melted butter over top. Bake 1 hour at 350 degrees.

Potato Kugall

Recipe is from Nellie.

6 or 8 potatoes, peeled and grated
1 small onion, chopped
1 ½ cups milk (hot)
3 well-beaten eggs
½ cup butter
2 ½ tsp salt

Melt butter in hot milk. Add salt and eggs. Cover potatoes; bake for 1 hour and 15 minutes at 350 degrees.

Parsnip Puffs

Recipe is from Mazie.

2 cups cooked and mashed parsnips
1 cup flour
3 tsp. baking powder
½ tsp salt
1 TB butter, melted

Mix all ingredients together carefully. If very thick, add a couple of tablespoons milk. Drop by teaspoons into hot oil and deep fry until lightly browned. Drain on paper towels.

Scalloped Squash

Recipe is from Nellie.

2 lb. zucchini
1 cup sliced celery
1 cup saltine cracker crumbs
1 cup evaporated milk
2 eggs, lightly beaten
Salt and pepper to taste
2 TB margarine
1 cup grated cheese
Paprika

Slice zucchini and cook in small amount of water with celery for about 5 minutes. Drain well. Combine cracker crumbs, canned milk, eggs, salt, and pepper, then add to zucchini and celery. Put into a buttered casserole dish; dot with margarine. Sprinkle with grated cheese and paprika. Bake for 45 minutes at 350 degrees, uncovered.

Boston Baked Beans

Recipe is from Mazie.

1 quart beans (dry)
1 TB salt
1 TB molasses
3 TB sugar
1 cup boiling water
1 onion, chopped fine

Pick over beans; cover with cold water and soak overnight. In morning, drain, cover with fresh water, and heat slowly (keeping water below boiling point); cook until skins will burst when pierced with a pin, about 30 minutes. Drain beans.

Put thickly sliced bacon in bottom of bean pot. Cut through rind occasionally. Put beans in pot and bury boneless pork in beans. Mix other ingredients and pour over beans, then add enough more boiling water to cover beans. Cover bean pot, put in oven, and bake slowly (200 to 250 degrees) for 6 or 8 hours, uncovering the last hour of cooking, so that rind may become brown and crisp. Add water as needed.

Optional: Can use 3 TB brown sugar and ½ TB dry mustard in place of molasses and white sugar.

Long Cooking Stew

Recipe is from Mazie.

2 lbs. beef cubes
1 can stewed tomatoes
3 TB tapioca
1 cup bread crumbs
1 chopped onion
4 stalks celery, cut up
5 carrots, cut up
Scant TB salt
1 pkg frozen peas

Place all ingredients except peas in covered pan and bake at 250 degrees for 8 hours. Add peas the last 15 minutes of cooking.

Clam Chowder

Recipe is from Lola Rowley.

1 (10-oz) can potato soup
2 TB butter
10 ounces half & half
2 TB minced onion
1 can minced clams

Sauté onions in butter. Add soup, half & half and juice from clams. Thicken with 3 TB flour mixed with small amount of milk. Simmer 5 minutes. Add clams and heat. Don’t boil after adding clams.

Roquefort Dressing

Recipe is from Donna Erickson

1 pint mayonnaise
½ pint sour cream
2 TB lemon juice
2 tsp grated onion
4 – 7 oz. Roquefort or Blue cheese

With a fork, mash the blue cheese until fairly fine. Add all other ingredients and mix well. Makes 1 quart. Keeps well in the refrigerator. This can also be used as a dip.

1-2-3 Fruit Dressing

Recipe is from Aunt Nellie (through Janet and Jo Anne)

1 egg (well beaten)
1 cup sugar
Juice and grated rind of 1 lemon, 1 lime, and 1 orange

Combine all ingredients in saucepan. Cook over medium heat, stirring constantly, until boiling. Boil 1 minute. Remove, cool. Store in covered jar in refrigerator.

Salad Dressing for Cabbage

Recipe is from Aunt Nellie.

6 TB vinegar
1 heaping tsp salad mixture (see below)
3 eggs
1 cup sugar

Salad mixture:
1 tsp salt
1 tsp dry mustard
½ tsp pepper

Put mixture in double boiler and stir until thickens. Put in vinegar and other ingredients, then break in egg. When cold add one cup of whipped cream. Very sweet.

Cabbage Dressing

Recipe is from Aunt Nellie.

1 cup cream
2 beaten eggs
1 tsp mustard
½ tsp salt
½ tsp pepper
½ tsp celery seed

Put in double boiler and stir until it thickens. When ready to use add vinegar to taste.

Chicken Salad

Recipe is from Aunt Annie

3 cups cooked chicken, cut up
1 ½ cups celery, cut fine
1 cup seedless grapes
1 cup slivered almonds
1 TB capers
3 TB lemon juice
1 tsp dry mustard
1 ½ tsp salt or to taste
¼ cup cream
1 cup mayonnaise

Mix capers, lemon juice, mustard, salt, cream, and mayonnaise then pour over other ingredients and chill before serving.

Chicken Salad

Recipe is from Aunt Lola.

4 cups cooked chicken
2 cups pineapple, diced
1 cup mayonnaise
1 cup celery, diced
1 cup slivered almonds
½ cup green peppers
Seasonings to taste

Put cooked chicken and pineapple in mixing bowl; add celery, mayonnaise; sprinkle lightly with Accent. Blend, using a fork. Add almonds, green peppers and blend all ingredients together.

Serve on lettuce leaves. Top with mayonnaise. For a luncheon: place one pineapple stick on the plate in front and back of salad; a few potato chips on right side of salad, two slices of hard boiled egg on left side. One ripe and one green olive on left side of plate. Slice of tomato cut in half at back of salad, and in front of salad, with pineapple. Sprinkle with chopped parley. Place a sprig on left side.

Hot Ham Salad

Recipe is from Aunt Nellie.

3 cups cooked ham, chopped
2 cups celery, chopped
¼ cup green onions, chopped
¼ cup stuffed olives, chopped
3 hard-boiled eggs, chopped
2 tsp prepared mustard
2 TB lemon juice
¾ cup salad dressing
Potato chips

Combine all ingredients except potato chips. Place in baking dish and top with slightly crushed potato chips. Bake at low heat about 15 minutes, until just heated through. Serve at once.

Fruit Salad

Recipe is from Aunt Nellie.

1 cup miniature marshmallows
1 cup sour cream
1 cup mandarin oranges
1 cup pineapple chunks
1 cup coconut

Mix and garnish with cherries. Make 12 hours before serving and chill in ice box.

Heavenly Hash

Recipe is from Aunt Lola.

2 (3-oz) pkgs cream cheese
1 cup dairy sour cream
½ cup mayonnaise
1 cup mini marshmallows
1 (1 lb 14 oz) can well-drained fruit cocktail

Blend together cream cheese, sour cream, mayonnaise, marshmallows, and fruit cocktail. Pour mixture into ice tray. Freeze. Cut into squares, arrange on lettuce, and serve immediately.

Cranberry Salad

Recipe is from Phyllis.

1 cup gr. raw cranberries or 1 can whole cranberries
1 cup sugar
1 (3-oz) pkg. lemon Jello
1 cup hot water
1 cup pineapple syrup
1 cup crushed pineapple, drained
½ cup nuts, chopped
1 cup celery, chopped

Combine cranberries and sugar. Dissolve jello in hot water. Add syrup, chill. Add cranberry mixture, pineapple, walnuts, and celery. Pour into oiled 9 x 12-inch pan. Refrigerate until firm. Cut in squares. Serve on crisp lettuce. Top with mayonnaise. Serves six.

Christmas Red and White Freeze

Recipe is from Aunt Nellie.

1 can jellied cranberry sauce (2 cups)
2 to 3 TB lemon juice, fresh, frozen, or canned
¼ cup mayonnaise or salad dressing
8 oz. softened cream cheese
¼ cup sifted confectioners sugar
1 cup chopped walnuts
1 cup heavy cream, whipped

Crush cranberry sauce with a fork. Add lemon juice. Pour into 1 quart refrigerator tray or 8x8 inch pan. Freeze. Combine cheese, mayonnaise, and sugar. Blend well, then add walnuts. Fold in whipped cream and spread over cranberry mixture. Freeze until firm. Cut in wedges or squares and serve on crisp lettuce.

Cinnamon Apple Salad

Recipe is from Aunt Nellie.

1/3 cup cinnamon candies
Cherry jello
2 cups water
3 apples, cut in small pieces
1 cup crushed pineapple, drained
1 cup small marshmallows

Dissolve candies and jello in 2 cups boiling water. Add remaining ingredients.

Whipped Jello Salad

Recipe is from Phyllis.

1 pkg lemon or unflavored Jello
1 cup hot water

1 can fruit cocktail, drained (any size)
1 small carton cottage cheese
½ pint cream, whipped
½ cup sugar
½ cup nuts, chopped
2 small bottles maraschino cherries
12 marshmallows – cut up, or 1 cup miniature marshmallows

Dissolve Jell-O in hot water. Let set (for ½ hour), then whip.

Mix all ingredients together. Let set in refrigerator overnight or 4-6 hours.

Orange Jello Salad

Recipe is from Mazie.

2 small or 1 large package orange Jell-O
1 cup boiling water
1 pint orange sherbet
1 cup cream, whipped
1 can mandarin oranges, drained

Dissolve Jell-O in hot water. Add sherbet, whipped cream, and mandarin oranges. Chill until set.

Seafood Casserole

Recipe is from Mazie.

1 (3-oz) can chow mein noodles
1 can mushroom soup
¼ cup water
1 can tuna
¼ lb cashews
1 cup diced celery
¼ cup onion
Salt
pepper

Combine all ingredients. Bake 40 minutes.

Noodle Casserole

Recipe is from Mazie.

White sauce:
3 TB butter
2 TB flour
1 ½ cup milk
1 tsp salt
¼ tsp pepper
½ tsp paprika
½ lb American cheese, grated
1 (4-oz) can mushrooms, drained and chopped
1 (7-oz) can tuna, flaked
4 oz noodles, cooked and drained

Make white sauce: Melt butter in small saucepan. Add flour and stir. Add milk, salt, pepper, and paprika and stir over medium heat until thick. Add cheese to hot white sauce. Cook noodles and arrange noodles, tuna, and mushrooms in layers in buttered baking dish. Cover with white sauce and bake 25 minutes at 350 degrees.

Best Casserole

Recipe is from Annie.

3 hard boiled eggs – sliced
2 cups rich white sauce (without salt)
1 (5-oz) can shrimp, cut fine
1 (7-oz) can tuna, flaked
2 oz mushrooms, sliced
1 (6.5-oz) can crab, flaked
¼ lb cheddar cheese, grated
1 cup buttered crumbs

Place in buttered 8-inch baking dish in layers with sauce. Put crumbs on top and bake 45 minutes at 375 degrees.

Corn Dogs

Recipe is from Mazie.

2 eggs
½ cup milk
1 cup flour
1 tsp baking powder
1 tsp salt
1 tsp melted fat
2 TB cornmeal

Combine all ingredients. Dip hot dogs in mixture and deep fry until golden and hot dogs are heated through.

Sloppy Franks

Recipe is from Lola.

3 lbs. ground beef
¼ cup chopped onion
1 garlic clove, minced
1 TB salt
¼ cup brown sugar, packed
½ tsp pepper
¼ cup prepared mustard
2 cups tomato paste
1/3 cup vinegar
2 cups water
6 lbs. frankfurters
48 frankfurter buns

Cook meat, onion and garlic over moderate heat or in 350 degree oven for 25 minutes, stirring occasionally until pink disappears. Combine brown sugar, prepared mustard, salt, pepper, tomato paste, vinegar and water. Mix well. Add mixture to ground beef and mix well. Cover and cook at low temperature for 30 minutes stirring occasionally.

Heat frankfurters in water or in steamer until just heated through. Place heated franks, either whole of split in split buns. Top each frankfurter with 3 TBS of meat sauce.

Savory Pork Chops

Recipe is from Lola.

¾ to 1 tsp sage
½ tsp salt
Dash of pepper
6 pork chops (3/4 inch thick)
2 medium onions, sliced
1 can condensed consommé
1 cup sour cream
3 TB flour
2 TB chopped parsley

Combine sage, salt, and pepper and rub chops with this seasoned mixture. Brown chops lightly in hot fat in skillet. Drain off excess fat. Add sliced onions and consommé; cove and simmer for 30 minutes, or until chops are almost done.

Meanwhile, combine sour cream and flour; pour over chops. Simmer, uncovered, for about 10 minutes before serving. Sprinkle with parsley.

Spanish Pork Chops

Recipe is from Mazie.

4 large pork chops (1-inch thick)
4 slices onion
4 TB catsup
½ cup vinegar

Place chops in shallow pan; sprinkle with salt and pepper. Place a slice of onion on each chop. Top with catsup. Pour vinegar around chops and bake for 1 hour at 350 degrees. Bake uncovered.

Swiss Steak in Sour Cream

Recipe is from Lola.

3 lb. round steak, cut 2-inches thick
Flour
Salt and pepper
Fat
2 onions, sliced
½ cup water
½ cup sour cream
2 TB grated cheese (or Cheez Whiz)
¾ tsp paprika

Dredge the steak with flour; season it to taste with salt and pepper. Brown it on both sides in hot fat. Add the remaining ingredients; cover pan closely and simmer for about 2 ½ hours, until the meat is tender.

Lasagne

Recipe is from Sarah Smith.

1 lb ground beef
1 clove garlic, minced
1 TB parsley flakes
1 tsp salt
1 No. 2 can tomatoes
1 6-oz can tomato paste
1 TB basil

1 8-oz package wide or lasagna noodles

2 carton (3 cups) small curd cream style cottage cheese
2 beaten eggs
½ tsp salt
¼ tsp pepper
2 TB parsley flakes
½ cup grated parmesan cheese
1 lb. American cheese, sliced very thin

Brown meat, add next 6 ingredients. Simmer uncovered until thick, about 1 hour, stirring occasionally.

Cook noodles in boiling, salted water until tender. Drain and rinse in cold water.

Meanwhile, combine cottage cheese with next 5 ingredients. Place half the noodles in a 13 x 9 x 2 baking dish, greased. Spread half the cottage cheese mixture over the noodles, add half the American cheese, and half the meat mixture. Repeat layers. Bake in oven at 375 degrees for 30 minutes.

Enchiladas

Recipe is from Mazie.

Tortillas:
1 cup flour
½ cup cornmeal
¼ tsp salt
1 egg
1 ¼ cups cold water

Enchiladas:
1 ½ lbs. ground beef
Diced onions
Sour cream
Grated cheese
Enchilada sauce
Gravy

For tortillas: combine ingredients and beat until smooth. In very hot skillet, pour batter and spread out. When edges curl, turn over. Don’t over-brown or the tortillas will break.

For enchiladas: Brown ground beef with salt and pepper. Add onions (tenderized), sour cream or IMO, and cheese. Place a spoonful of beef mixture on tortilla. Fold over and fasten with toothpick. Place in pan. Cover with enchilada sauce mixed with gravy (use mix). Sprinkle with cheese (lots of cheese). Cover with foil and bake. 1 ½ lbs beef makes 18 enchiladas.

Chinese Hamburger Casserole

Recipe is from Nellie.

1 lb. hamburger
2 medium onions, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 ½ cups warm water
¼ tsp pepper
1 TB soy sauce or ¼ cup
2 TB oil
½ cup uncooked rice
1 can chow mein noodles

Brown ground beef in skillet with little fat until meat is browned. Drain fat from hamburger and combine meat with onion. Add cream of mushroom soup, cream of chicken soup, water, pepper, soy sauce, and rice. Pour into a 2 quart casserole. Cover and bake for 30 minutes at 350 degrees. Uncover and cook another 30 minutes. Take from oven, sprinkle with chow mein noodles and return to oven. Bake uncovered for another 15 minutes. Makes 6 servings.

Beef Stroganoff

Recipe is from Nellie.

1 lb. ground meat, browned
Onions
1 can cr. Of chicken soup
1 can mushrooms
1 TB flour
Cooked noodles or rice

Brown onions in butter. Add flour. Add meat. Add soup and mushrooms. Cook until thick. Serve over cooked noodles or rice.

You may also use round steak cut into small pieces or buy beef chunks.

Hamburger Casserole

Recipe is from Lola.

1 lb ground beef
½ cup raw rice
1 onion

1 can cream of mushroom soup
1 can cream of chicken soup
1 ½ cups water
2 TB soy sauce

Brown ground beef, rice, and onion. Add remaining ingredients. Bake 1 hour at 350 degrees.

Green Beans and Hamburger

Recipe is from Mazie.

1 lb. ground beef
1 quart green beans

Brown 1 lb. of ground beef, season with salt and pepper. Heat 1 quart green beans until they boil, drain. Add the beans to the beef and serve very hot. Serve with a baked potato for a complete meal.

Barbecue Sauce for Beef or Chicken

Recipe is from Eunice Butlin.

½ cup catsup
2 TB beef steak sauce
2 TB sugar
2 TB Worcestershire sauce
2 TB salad oil
1 tsp salt
2 TB cider vinegar

Combine ingredients in sauce pan and heat to boiling. Soak meat in it if it is beef. Chicken, just put on and bake.

Bake at 350 degrees in oven for 50 minutes, covered with foil. Uncover and bake 15 minutes more.

Roast Beef

Recipe is from Mazie.

7-8 lbs roast beef

Yorkshire Pudding:
1 cup flour
1 cup milk
2 eggs
½ tsp salt

Bake roast beef 20-25 minutes per pound for medium. When roast is cooked, put drippings from roast in hot shallow pan.
Combine Yorkshire pudding ingredients and beat well. Pour into hot drippings in a hot pan. Bake at 400 degrees for 25-30 minutes.

Chicken Vegetable Casserole

Recipe is from Aunt Nellie.

1 cup spaghetti, cooked and drained
¼ cup finely chopped onion
¼ cup chicken fat or butter
1/3 cup flour
1 tsp salt
Dash pepper
1 ½ cups chicken stock
1 cup milk
1 pkg frozen peas
2 cups cooked, diced chicken
½ cup grated cheese

Cook spaghetti in boiling salted water until tender. Drain and rinse in hot water. Sauté onions in chicken fat or butter for 5 minutes. Blend in flour, salt and pepper. Add chicken stock and milk. Cook, stirring constantly, until thickened. Add frozen peas, spaghetti, and chicken. Mix well. Pour into a 2-quart casserole. Sprinkle with cheese. Bake in 350 degree oven for 30 minutes. Serves 6-8.

Chicken Casserole

Recipe is from Aunt Nellie.

1 (7-oz) pkg spaghetti
1 cup chopped onion
½ cup chopped green pepper
1 cup chopped celery
6 TB fat
Salt and pepper to taste
½ cup flour
2 cups milk
1 cup cream of chicken soup
1 ½ cups diced cooked chicken
1 TB lemon juice

Cook spaghetti in salted boiling water for 6 minutes. Drain. Fry vegetables in fat until tender. Blend in flour, then slowly add milk, stirring until thickened. Stir in soup and chicken. Season and pour over spaghetti. Pour in casserole and bake in 350 degree oven for 30-40 minutes. Serves 8.

Chicken Casserole

Recipe is from Mazie.

1 chicken
1 medium size package noodles
2 TB parsley
2 TB onion, chopped
1 small container pimento
Peas (if desired)
1 can mushrooms or 1 can mushroom soup
6 hard cooked eggs, chopped
Crushed potato chips

White Sauce:
¼ cup butter
¼ cup flour
2 cups milk

Simmer chicken in water until tender. Remove meat from bones and cut in small pieces. Cook noodles in broth from chicken. Drain. Mix chicken, noodles, parsley, onion, pimento, peas, and mushrooms. Add chopped eggs carefully.

Make white sauce by melting butter, then add flour. Stir in milk and cook until thickened. Pour over chicken-noodle mixture, which has been put into a baking dish. Sprinkle generously with potato chips. Bake at 350 degrees for 30 minutes.

Sausage Casserole

Recipe is from Mazie.

8 slices bread
2 cups grated cheese
1 lb. sausage, browned
1 ¾ cups milk
4 eggs, slightly beaten
¾ tsp dry mustard
1 tsp salt
1 can cream of mushroom soup
¾ cup milk

Butter the bottom of a 9 x 12-inch glass baking pan. Remove crusts from bread. Cube bread and place in bottom of baking pan. Sprinkle cheese and sausage over bread. Mix together 1 ¾ cups milk, eggs, dry mustard, and salt and pour over bread and sausage mixture. Cover with plastic wrap. Let stand in refrigerator over night. Before baking mix 1 can cream of mushroom soup with ¾ cup milk and pour over everything. Bake 1 ½ hours at 275 degrees. Chopped cooked chicken or ham may be used instead of sausage.

Ice Cream

Recipe is from Phyllis.

6 egg yolks and whites
4 cups milk
2 cups sugar
½ tsp salt
4 cups cream
3 tsp vanilla

Scald the milk in a double boiler. Beat egg yolks with sugar and salt. Pour scalded milk over the egg yolk mixture. Return mixture to double boiler and cook about 10 minutes. Cool. Add beaten egg whites, cream, and flavoring to custard. Freeze in gallon size freezer. Serves 12.

Pot de Creme au Chocolat

Recipe is from Janet Christensen Clark.

¼ lb German’s sweet baking chocolate
1 TB sugar
½ cup cream
2 egg yolks, slightly beaten
½ tsp vanilla
Whipped cream

Melt chocolate over hot water. Gradually stir in the sugar and cream until smooth. Remove from heat. Slowly blend into egg yolks and vanilla. Pour into small individual dessert dishes or demitasse cups (use demitasse spoons for eating with these). Chill. Serve with garnish of whipped cream. 4 servings.

(It tastes just as good without demitasse spoons, but you do need to use small dishes as the servings are very small but it is so rich that you can’t eat too much. Sure is good though.)

Baked Alaska

Recipe is from Mazie.

Angel food cake
Ice cream
Strawberries
Meringue

Line small flower pots with aluminum foil. Cut angel food cake to fit up to ½ full. Place ice cream next, and place in freezer. When ready to serve put a spoonful of strawberries on top and cover high with meringue (the packaged kind is best). Place pots on a board (each pot inside a paper sack but with top out) and bake 4 minutes at 450 or 500 degrees. Quickly remove paper bags and insert cut sipper straws in top (about 3) and put daisies in straws.

Creamy Nut Filling

Recipe is from Mazie.

3 TB flour
½ cup milk
½ cup butter or margarine
1½ cups powdered sugar, divided
Cream
¾ cup nuts
1 tsp vanilla

Combine flour and milk and make into a smooth paste. Cook until thick, stirring constantly. Cool to lukewarm. Mix butter with ½ cup powdered sugar. Add flour paste. Cream well and add another cup of powdered sugar, a few drops of cream, nuts, and vanilla.

Fluffy Frosting

Recipe is from Mazie.

2 egg whites
1 cup white Karo syrup
2 TB sugar
1 cup mini marshmallows

Whip egg whites. Bring to a boil the Karo syrup and sugar. Add boiling syrup to egg whites, continuing beating. Add at least 1 cup marshmallows, beating until marshmallows are melted.

Milk Chocolate Frosting

Recipe is from Mazie.

1 large Hershey bar with almonds
1 egg yolk
1 cup cream, whipped
1 egg white, beaten separately

Melt Hershey bar in double boiler. Add egg yolk to chocolate. When chocolate mixture is cold but not set yet, add whipped cream and beaten egg white. Good on angel food cake.

Margie's Frosting

Recipe is from Mazie.

½ cup butter
2 ½ TB flour
¼ tsp salt
½ cup milk
½ cup brown sugar
2 cups pulverized sugar
1 tsp vanilla
Nuts

Melt butter in saucepan. Remove from heat and add flour and salt. Stir in milk. Bring to a boil and boil 1 minute stirring constantly. Add brown sugar. Remove from heat and while still hot add 2 cups pulverized sugar and 1 tsp vanilla. Add nuts to part of the frosting to put between layers (I usually add nuts to all of it).

Deluxe Angel Food Cake

Recipe is from Mazie.

1 2/3 cups egg whites (about 12 medium eggs)
1 cup plus 2 TB sifted cake flour
¾ cup sifted granulated sugar
½ tsp salt
1 ½ tsp cream of tartar
1 cup sifted granulated sugar
1 tsp vanilla
¾ tsp almond extract

About 1 hour ahead, set out egg whites. Heat oven to 375 degrees. Sift flour with ¾ cup sugar 5 times. In large mixer bowl, beat whites and salt with electric mixer at high speed till foamy; add cream of tartar; beat till whites are stiff and stand in peaks (about 2 ½ minutes); rapidly sprinkle in, while beating, 1 cup sugar; beat only till sugar is blended (about 1 minute); scrape bowl toward beaters then up and over, with rubber spatula. Add extracts. Turn mixer to low speed; sprinkle in sifted flour evenly and quickly, beating just to blend (about 1 ½ minutes). Gently scrape bowl toward beaters, then up and over, using folding motion. Gently push batter into ungreased 4-inch deep 10-inch tube pan. With spatula, cut complete square through batter without removing spatula. Bake 35 minutes or until done. Immediately invert pan; leave until cold; then remove cake.

Santa Claus Cake

Recipe is from Mazie.

White cake mix
7-minute frosting (white)
Regular frosting (pink)
Coconut
Chocolate chips
Maraschino cherry
Cinnamon candies

Make a white cake according to package directions. Bake in a dripper pan so it is just about 1-inch thick. When baked, turn out on a foil-covered heavy paste board.

On spaces marked W put white 7-minute frosting covered with coconut, on spaces marked P put pink frosting. Use chocolate chips for eyes, a maraschino cherry for nose, and red cinnamon candies for mouth. It is real cute.

Chocolate Angel

Recipe is from Mazie.

2 (6-oz) pkg chocolate chips
3 eggs, separated
1 angel food cake
2 TB sugar
1 pint whipping cream
Chopped nuts (pecans or sliced almonds)

Melt chocolate chips with sugar over hot water. Remove from heat. Add beaten egg yolks and cool for 5 minutes. (Don’t be alarmed at looks.) fold in stiffly beaten egg whites and whipped cream.

Divide cake in half and break or cut each half into ½-inch size pieces. Sprinkle or place neatly in bottom of 8 x 12-inch pan using ½ of cake. Cover with ½ of chocolate mixture. Cover with other half of cake pieces and top with remaining chocolate mixture. Put nuts between and on top if desired. Makes 15 to 16 servings.

Angel Cake Mousse

Recipe is from Mazie.

1 pint milk
2 or more egg yolks
1 cup sugar
2 TB gelatin
1 cup milk
1 pint whipped cream

Combine 1 pint milk, egg yolks and sugar in double boiler and cook until thick.

Dissolve gelatin in 1 cup cold milk. Add to hot custard. Cool and as it starts to congeal add 1 pint whipped cream, mixing well.

Split angel cake and put the custard between the layers. Use any combination of fruit and nuts in custard such as coconut and mandarin oranges, maraschino cherries and walnuts, fresh strawberries and almonds, etc.

Jelly Roll

Recipe is from Sarah Smith.
This was Rowe Smith's favorite dessert.

3 eggs
¾ cup hot milk
¾ cup sugar
1 cup flour
½ tsp salt
4 tsp baking powder

Combine ingredients. Bake in waxed paper lined 10 ½ x 15-inch jelly roll pan. Turn out onto towel sprinkled with powdered sugar. Roll quickly with fresh waxed paper on inside of roll. Unroll, remove paper, and spread with filling. Roll and refrigerate.

Old Fashioned Fruit Cake

Recipe is from Phyllis.

1 lb pkg. raisins and fruit mix
1 lb seedless golden white raisins
3 cups (1 lb) dates, cut up or quartered
½ lb nuts (2 cups)
¼ cup honey or molasses
¼ cup dark fruit juice (prune)
1 cup butter
1 ¼ cups brown sugar
4 eggs
2 cups sifted flour
¼ tsp soda
¼ tsp salt
1 tsp cinnamon
½ tsp cloves
½ tsp mace

Mix the fruits, nuts, and honey or molasses together. Cream butter, gradually cream in sugar, then beast in eggs, one at a time, beating each in very thoroughly. Transfer to a large mixing bowl and add fruits, then sifted dry ingredients. Mix all together thoroughly. Bake in 2 medium loaf pans or 1 ½ quart casseroles or angel cake tube or other pans. Either should be greased and lined with waxed paper. Bake at 275 degrees for 2 ½ hours with pan of water on oven floor. Remove from pan to cool. Leave paper on cake.

Carrot Pudding

Recipe is from Uncle Ray & Aunt Grace.

1 cup grated carrots
1 cup grated potatoes
1 cup sugar
1 cup raisins
1 tsp soda
½ cup melted butter
1 cup flour
1 tsp cinnamon
1 tsp nutmeg
1 cup nuts (optional)

Sauce:
1 cup sugar
1 TB flour
1 TB butter
½ tsp salt
1 cup hot water
¾ tsp vanilla

Mix all ingredients together, put in can and steam for four hours. Serve with sauce.

For sauce: mix sugar, flour, salt, hot water; stir well, cook 3 minutes. Add butter and vanilla.

Truman Apple Dessert

Recipe is from Blanche.

4 eggs
3 cups sugar
2 cups flour
2 tsp baking powder
2 tsp vanilla
3 cups chopped apples
1 cup chopped nuts

Beat the eggs, then add the sugar. Add flour with baking powder to egg mixture. Add vanilla, then stir in apples and nuts. Bake in dripper (9 x 13) pan until crust is golden brown, about 20 to 30 minutes, in 350 degree oven.

Apple Pudding

Recipe is from Jean.

1 cup sugar
¼ cup soft butter
1 egg
2 cups shredded apples
½ cup chopped nuts
1 cup sifted flour
1 tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
½ tsp salt

Cream butter and sugar, add egg and beat hard, add shredded apple. Stir in sifted dry ingredients, add walnuts. Mix well. Bake in greased pan for 45 minutes at 350 degrees.

Date Pudding

Recipe is from Mazie.

1 cup chopped dates
1 cup boiling water
2 TB butter
½ cup sugar
1 cup chopped nuts
1 cup flour, or maybe a little more
1 tsp soda
½ tsp salt

Caramel sauce:
½ cube butter
3 TB flour
½ cup sugar
1 ½ cups water
1 tsp vanilla
½ tsp salt

Pour water over dates and cool. Cream butter and sugar. Mix in nuts and flour. Add soda and salt to the date mixture. Add date mixture to flour mixture. Place in greased cans and steam 2 hours. If not thoroughly cooked by that time, remove to oven for 15 minutes. Remove from cans as soon as possible and wrap in waxed paper until ready to serve, then reheat by steaming. Serve with caramel sauce.

Caramel sauce: Combine butter, flour, and sugar in saucepan and place over medium heat. Stir constantly as it caramelizes. When brown add 1 ½ cups water and let simmer until entirely dissolved. Add 1 tsp vanilla and ¼ tsp salt. If sauce is too thick, add additional water. Serve hot over date pudding.

Notes from Jo Anne:
· For a double batch of pudding, use at least 5 spaghetti cans.
· One pound of dates, chopped, makes 3 cups.

Cheese Cake

Recipe is from Phyllis.

1 (8-oz) pkg cream cheese
1 cup sugar
1 (3-oz) lemon Jello
1 cup boiling water
1 can canned milk
Lemon juice

Dissolve Jell-O in water and cool until it is syrupy. Add sugar, milk, and lemon juice. Mix well with cream cheese and pour into shell. Cover with cherry pie filling when cool.

Rhubarb Pie

Recipe is from Eunice Watkins.

3 or 4 cups rhubarb, cut in 1” pieces
1 ½ cups sugar
3 TB minute tapioca
1 cup pineapple tidbits, drained
Few drops of red coloring

Line 9” pie plate with crust, pour in rhubarb mixture, dot with butter. Put on top crust, sprinkle with sugar, and bake at 350 degrees for 30 to 40 minutes until brown.

Rhubarb Pie

Recipe is from Jean Haws.

1 cup sugar
2 eggs
3 TB flour
4 cups rhubarb

Combine sugar, eggs, flour, and rhubarb. Put tapioca on the bottom crust. Bake at 425 degrees for 10 minutes, reduce heat to 375 and bake 30 minutes.

Rhubarb Pie

Recipe is from Jo Anne Christensen Smith.

3 ½ cups sugar
Generous ½ cup flour or more
4 beaten eggs
4 cups rhubarb

Combine sugar and flour. Add eggs and rhubarb. Use tapioca on bottom crust. Bake in large pie pan. Bake at 425 degrees for 10 minutes, reduce heat to 375 degrees and bake 30 minutes or until done.

Rhubarb Pie

Recipe is from Mazie.

2 cups sugar (or a little less)
4 TB flour (a little extra is OK)
2 beaten eggs
2 cups rhubarb cut in small pieces

Mix together sugar and flour. Add eggs and rhubarb. Bake in 2-crust pie, sealing edges well.


Notes from Jo Anne:
· 1 recipe makes 2 small pies
· 1 ½ recipes make 3 small pies
· 1 ½ recipes make 2 Marie Callendar-size pies (for this, use about 2 ½ cups sugar. Just right.)

Cherry Tart Pie

Recipe is from Sarah Smith.

Crust:
1 cup graham cracker or vanilla wafer crumbs
¼ cup sugar
½ cup butter or margarine

Filling:
1 (8-oz) pkg cream cheese
½ cup sugar
2 eggs
Combine crust ingredients and press into a 9 x 9-inch pie pan.

Set out cream cheese at room temperature until soft. Cream it, add sugar, and cream until soft and smooth. Add eggs, one at a time, beating well after each addition. Pour on top of crust. Bake 350 degrees for 25-30 minutes. Cool. Cover with 1 (1-lb) can cherry pie filling. Cool several hours and garnish with whipped cream. Cut in squares or pie shape.

German Chocolate Cream Pie

Recipe is from Eunice Butlin.

1 pkg (4 ounces) Baker’s German’s Sweet Chocolate
1/3 cup milk
2 TB sugar
1 (3-oz) pkg cream cheese, softened
1 (8-oz) Cool Whip, thawed
8-inch graham cracker crumb crust

Heat chocolate and 2 TB milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese. Add remaining milk and chocolate mixture and beat until smooth. Fold in Cool Whip and blend until smooth.

Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Store leftover pie in the freezer.

Lemon Pie Filling

Recipe is from Phyllis.

1 cup sugar
Yolks of 3 eggs
3 TB flour
1 TB cornstarch
2 cups water
¼ tsp salt
Juice and grated rind of 2 lemons

Cook until thick, add 2 drops food coloring, cool, and turn into previously baked crust. Beat whites of eggs until stiff. Gradually beat in 6 TB sugar, ¼ tsp cream of tartar, 1/8 tsp salt. When it stands in peaks, pour over pie. Smooth out and brown in oven. Bake at 300 degrees 15-20 minutes. Or eliminate meringue and top pie with whipped cream.

Million Dollar Pie

Recipe is from Mazie.

3 large lemons
1 ½ cups sugar
Scant 1 cup butter
4 eggs
1 (10-inch) unbaked pie crust

Grate lemon rinds and extract juice from lemons. Blend butter and sugar until creamy. Add the grated rind. Beat eggs well and add to creamed mixture. Mix well and add the lemon juice, strained. Bake in unbaked crust for about 45 minutes or until set. Place a small pan of water in oven during baking. Bake at about 350 degrees. Use a 10-inch pan.

Pie Crust

Recipe is from Mazie.

1 cup lard
½ cup boiling water
3 cups flour
2 tsp sugar
1 tsp salt

Pour boiling water over lard and mix until creamy. Add flour, sugar, and salt and mix.

Peach Buckle

Recipe is from Aunt Nellie.

4 cups sliced peaches
1 cup + 2 TB sugar
1/3 cup butter
1 tsp baking powder
¼ tsp salt
2 eggs
1 cup + 2 TB sifted flour
1 tsp cinnamon

Grease and flour bottom of a 9-inch pan. Sprinkle peaches with ½ cup sugar, let stand 1 hour. Drain, reserve syrup. Cream butter, add ½ cup sugar, baking powder, and salt. Cream well. Blend in eggs and beat well. Add 1 cup flour, mix well.

Spread batter evenly over bottom of pan, top with peaches. Combine 2 TB flour, ½ tsp cinnamon with reserved syrup. Pour over peaches. Sprinkle with mixture of 2 TB sugar, ½ tsp cinnamon. Bake at 350 degrees for 45-50 minutes or until golden brown. Serve warm with ice cream. Serve 6-8.

Rhubarb Butter Crunch

Recipe is from Phyllis.

3 cups rhubarb, cut in pieces
1 cup sugar
3 TB flour

1 cup brown sugar
1 cup oatmeal
1 ½ cups flour
½ cup butter or margarine
½ cup shortening

Combine first 3 ingredients, put in a buttered dish. Combine remaining ingredients, crumble over rhubarb mixture. Bake at 350 degrees for 40 minutes.

Easy Bake Crumble Torte

Recipe is from Aunt Lola.

1 pkg date bar mix
1 Cool Whip
½ cup chopped walnuts
2 TB butter, melted

Combine: the crumble portion of one 14-oz pkg date bar mix, ½ cup chopped walnuts, 2 TB melted butter. Mix well. Spread on baking dish and bake at 400 degrees for 10 minutes (or less). Break up with a fork and cool. Prepare date filling as directed on package. Cool. Spread in 8x8-inch pan: half of crumb mixture, cover with ½ of Cool Whip. Cover with big dobs of date mixture. Repeat with rest of crumbs and cover with Cool Whip. Place a walnut half on each serving. Refrigerate.

Icebox Dessert

Recipe is from Mazie.

¼ lb. graham crackers
½ lb. dates, cut up
2/3 cup cream
½ lb. marshmallows, cut fine
1 cup nuts, cut up

Roll crackers to make crumbs and mix all but ¼ of the crumbs with other ingredients; shape into a loaf. Roll loaf in remaining crumbs, then wrap in waxed paper (plastic wrap is better). Chill and slice. Serve with whipped cream.

Note from Lori: one copy of the recipe specified ¼ lb. graham crackers, another said ½ lb. graham crackers. Use your best judgment.

Food for the Gods

Recipe is from Mazie.

2 eggs
1 cup powdered sugar
1 cup chopped walnuts
1 cup chopped dates
½ cup flour
1 tsp baking powder
1 tsp vanilla

Mix sugar, dates, nuts, flour, and baking powder. Beat eggs until foamy and add to dry ingredients. Add vanilla and bake for 1 hour at 275 degrees. Cut into small pieces and serve with whipped cream.

Pressed Pineapple Pudding

Recipe is from Mazie.

½ lb butter
1 cup sugar
2 eggs
1 small can crushed pineapple
1 cup nuts, chopped
1 (1 lb.) pkg vanilla wafers

Cream butter; add sugar and eggs. Beat. Add drained pineapple and nuts. Roll wafers and place half of them in bottom of pan. Spread mixture over crumbs, then place rest of crumbs on top. Place small weight on top and chill. Serve with a scoop of vanilla ice cream or whipped cream.

Deluxe Pudding

Recipe is from Mazie.
It is a special treat in Argentina

1 can Eagle Brand sweetened condensed milk (unopened)
1 cup cream
1 cup nuts
1 cup dates, cut up
Whipped cream

Place unopened can in a pan of simmering water on low heat of stove for 3 hours. Add water if needed. Remove from heat and take milk out of can. Chill, then add other ingredients. Serve very small servings with a dab of whipped cream.

Note: After the milk has been cooled and chilled, it may be used for a topping for fresh or canned peaches, pears, etc., without adding the other ingredients.

Strawberry Delight

Recipe is from Mazie.

½ cup butter
¼ cup brown sugar
1 cup flour
½ cup chopped nuts

1 pkg frozen strawberries
2 egg whites
1 cup sugar
1 TB lemon juice
1 tsp vanilla
1 cup whipping cream, whipped

Combine butter, brown sugar, flour, and nuts. Mix lightly and put in oblong pan. Bake at 400 degrees. Stir occasionally until light brown, about 15 minutes. When baked, put half of mixture into bottom of glass baking dish and press down evenly. (Use pan about 8x12x2)

In large mixing bowl put 1 pkg frozen strawberries (broken apart but still frozen), 2 egg whites, 1 cup sugar, 1 TB lemon juice, and 1 tsp vanilla. Using electric beater whip for 20 minutes. With rubber spatula keep edges and bottom scraped. Then add 1 cup whipping cream whipped, and fold in lightly. Pour into dish, and cover with remaining crumb mixture. Place in freezing unit of refrigerator for at least 12 hours. Cut in squares to serve. Serves 12.

Dessert

Recipe is from Donna Erickson.

Crust:
1 cup flour
1 cup pecans
¼ lb butter

Filling:
1 cups powdered sugar, sifted
8 oz cream cheese, softened
1 (13-oz) carton Cool Whip, thawed

Pudding:
1 small pkg instant vanilla pudding
2 small pkg instant chocolate fudge pudding
4 ½ cups cold milk

Make crust: combine flour, pecans, and butter. Bake in 9 x 13 pan 25-30 minutes at 350 degrees. Cool.

Make filling: Mix powdered sugar, cream cheese, and 1 cup of the Cool Whip. Spread on cooled crust.

Make pudding: Combine puddings and milk. Spread over cream cheese filling.

Spread with remaining Cool Whip. Shave 1 Hershey bar over Cool Whip. Chill 6 hours.

Surprise Ice Box Dessert

Recipe is from Aunt Lola.

1 cup sugar
1 pint milk
2 pkgs gelatin in ¼ cup cold water
2 egg yolks, beaten
2 egg whites, beaten
1 (No. 2) can sliced pineapple
½ cup nuts
½ cup maraschino cherries
1 small angel food cake
1 pint whipping cream, whipped

Scald milk, egg yolks, and sugar and cook in double boiler to custard. Add softened gelatin. Cool outside refrigerator then in refrigerator until slightly set. Fold in beaten egg whites and whipped cream and pour over cake, pineapple, and nuts.

Lemon Dessert

Recipe is from Aunt Lola.

1 pkg lemon Jello
¾ cup hot water
4 egg yolks slightly beaten
1 ½ tsp grated lemon rind
¼ cup lemon juice
1 cup sugar
4 egg whites beaten stiff but not dry
1 cup whipping cream (before whipped)
2 cups vanilla cracker crumbs (same on top)
½ cup chopped nuts

Dissolve Jell-O in hot water and cool. Combine egg yolks, lemon rind, lemon juice, ½ cup sugar and cook in double boiler until egg mixture coats spoon, stirring constantly. Cool. Beat egg whites until stiff but not too dry and add ½ cup sugar. Combine Jello and custard mixture. Fold in egg whites and whipped cream.

Note from Lori: The original recipe doesn’t give any instructions for what to do with the vanilla cracker crumbs. My guess is to put the crumbs in the bottom of a pan, top with the lemon mixture, and then sprinkle with additional crumbs on top. Then refrigerate until you are ready to serve.

Chocolate Refrigerator Dessert

Recipe is from Aunt Lola.

24 large or 2 cups small marshmallows
1 (5 ½ oz.) can chocolate syrup
2 squares margarine
1 ½ cups powdered sugar
3 eggs, separated
1/8 tsp salt
2 cups nuts
About 2 cups graham cracker crumbs

If using large marshmallows, cut them up, or use 2 cups small marshmallows. Pour syrup over them and let stand. Cream butter and powdered sugar; add beaten egg yolks, salt, and nuts. Add to chocolate mixture. Fold in stiffly beaten egg whites. Spread some crumbs in dripper pan; pour mixture on crumbs. Add rest of the crumbs and let stand in the refrigerator overnight. Serve with whipped cream and cherries.

Raspberry Dessert

Recipe is from Mazie.

Topping:
1 cup butter
½ cup brown sugar
2 cups flour
1 cup nuts

Filling:
2 pkg. frozen raspberries or strawberries
4 egg whites
2 cups sugar
2 TB lemon juice
2 tsp vanilla
1 cup whipping cream, whipped
Mix lightly together topping ingredients. Put in dripper pan (9 x 13 inches) and bake at 400 degrees for about 15 minutes.

Place half in dripper pan and reserve other half. Place all filling ingredients, except cream, in a bowl. Whip with electric mixer until thick. Add 1 cup whipping cream, whipped. Spread over mixture in pan and top with the rest of the topping. Freeze.

Canned Trout

Recipe is from Phyllis Smith.

Trout
Salt
Vinegar or cooking oil

Wash and scale fish. Take off head, fins and tail up past ½ inch. Cut to fit pint or ½ pint jar. Add ½ tsp salt for a pint. Add 1 TB vinegar or 1 TB cooking oil. Pack tight. Put 4 cups water in small pressure cooker. Cook 90 minutes at 10 lbs.

Canned Beets (to butter)

Recipe is from Nellie.

2 quarts beet juice
1 cup vinegar
1 cup sugar
1 tsp pepper
Salt to taste

Heat ingredients and pour over beets, then process for 20 minutes.

Bottled Harvard Beets

Recipe is from Aunt Nellie.

1 quart cider vinegar
½ quart water
2 lbs brown sugar
1 tsp salt

Cook beets and dice. Fill bottles. Combine ingredients and cook until hot and sugar has dissolved. Pour hot liquid over beets and seal. When opened just add a little cornstarch thickening and heat.

Dill Pickles

Recipe is from Sarah Smith.

1 quart vinegar
1 cup salt
Watkins mixed spices
3 quarts boiling water
Cucumbers
Dill

Wash cucumbers, soak cucumbers overnight in cold water. The next day pack upright in jars. Add a head of dill. Blend vinegar, boiling water and salt. Bring to a hard boil. Pour over pickles and seal at once. Makes about 5 quarts.

Lime Sweet Pickles

Recipe is from Aunt Sarah/Uncle Evan.

7 lbs sliced cucumbers
2 gallons cold water
1 pint slaked lime

Syrup:
9 cups sugar
1 TB salt
1 tsp celery seed
2 quarts vinegar
1 tsp whole cloves
1 tsp pickling spices

Mix together cucumbers, water and slaked lime and let stand 12 hours. Drain and wash thoroughly. Cover with clear, cold water and let stand 3 hours. Drain. Add syrup.

Combine syrup ingredients. Let pickles stand in syrup 8 hours. Cook and simmer slowly until transparent (1 ½ to 2 hours). Seal while hot. A few drops of green food coloring may be added.

Watermelon Pickles

Recipe is from Lola.

1 large firm watermelon
Sugar
Salt
Alum
Vinegar
2 tsp whole cloves
2 sticks whole cinnamon, broken up
1 tsp ground mace
1 small lemon
1 small orange

Wash outside of large uncut melon. Peel outside of melon with carrot peeler, keeping peels as thin as possible. Cut melon into 1 ½-inch slices; cut in half. Cut watermelon meat out of each slice, leaving a portion of the pink on the rind, and store in covered jars in refrigerator. Cut rinds diagonally with grooved cutter to make large chunky diamond-shaped pieces. (Use the cutter we use for carrots.)

Weigh cut-up rind on kitchen scales. Weigh out an equal amount of sugar and set aside.

Put watermelon rind into large kettle. Cover with cold water, measuring water as it’s poured on. For each quart of water used, add 1 TB salt (not iodized). Let stand in cool place over night. In the morning put kettle onto stove and bring water to a boil; boil 45 minutes. Drain. Cover watermelon rind again with cold water, measuring the water in the same manner. For each quart of cold water used, add 1 TB powdered alum. Bring to boil and continue boiling 45 minutes. Drin, rinse well with cold water and drain again.

Cover with clean cold water, measuring water again and jotting down the measurement. (This determines the amount of vinegar used later). Bring to boil again and cook 45 minutes. Add sugar; boil 45 minutes. Measure out one-third as much vinegar as amount of water used, and add to watermelon rind along with spices that have been tied into a bag. Bring to a boil and cook 45 minutes more. Discard spices.

While pickles are cooking, wash lemon and orange and cut each in half; slice very thin into half slices. When pickles have barely finished cooking, place one orange half slice on bottom of each clean hot jar, 2 whole cloves on top, then pack hot pickles into jar, lay lemon slice and 2 whole cloves on top, fill with hot syrup, adjust top and seal. Makes 12-15 pints. Chill before serving. (Pickles should be transparent, spicy, thick and chunky.)

Pimento Spanish Pickle Relish

Recipe is from Sarah Smith

4 quarts peeled large cucumbers, cut fine
4 large green peppers, cut fine
4 large onions, cut fine

1 small can pimento
3 ½ cups sugar
3 tsp mustard seed
1 tsp turmeric
1 pint cider vinegar
1 tsp celery seed
1 tsp whole cloves

Prepare cucumbers, peppers, and onions, sprinkle with at least ¼ cup pickling salt and let stand overnight. In the morning, drain off water.

Combine remaining ingredients, pour over the pickles, and boil 30 minutes. Put in bottles, process 10 minutes. Makes 6 pints.

Raspberries to Freeze

4 cups berries
2 cups sugar

Mash together 2 cups berries and the sugar. Add 2 cups whole berries to mixture. Freeze.

Marmalade

Recipe is from Mazie.

3 oranges
1 lemon
1 peck apricots
1 large can crushed pineapple
Equal amounts of sugar
2 cups almonds, blanched

No instructions were included with the recipe.

Marshmallow Popcorn

Recipe is from Mazie.

4 TB butter
¾ cup Karo syrup
2 TB water
1 cup marshmallows
1 lb powdered sugar

Heat on low heat until marshmallows are melted. Add 1 tsp vanilla (and coloring if desired). Pour over a large dishpan of popped corn.

Baked Caramel Corn

Recipe is from Lola Rowley.

3 quarts popped corn
½ cup butter
1 cup brown sugar
¼ cup corn syrup
½ tsp salt
¼ tsp baking soda
1 tsp vanilla

Preheat oven to 250 degrees – keep popcorn warm. Butter a 15 ½” x 10 ½” x 1” pan. Melt butter over low heat. Stir in brown sugar, corn syrup, and salt. Bring to a boil stirring constantly. Remove from heat and quickly stir in baking soda and vanilla. Stir over warm popcorn and mix well. Put in buttered baking pan. Bake at 250 degrees one hour, stirring every 15 minutes. Popcorn will not be sticky.

Caramel Corn

Recipe is from Mazie.

1 lb brown sugar
1 cup Karo syrup
1 cube butter
1 can Eagle Brand milk

Boil 3 minutes then pour over a large pan of popped corn.

Perfect Brownies

Recipe is from Mazie.

2 squares chocolate, melted
½ cup butter
1 cup sugar
2 eggs
1 tsp vanilla
½ cup flour
½ cup nuts

Whip butter with sugar. Add eggs and chocolate and beat. Add flour and nuts. Bake 35 minutes at 325 degrees. Do not overbake.

Lemon Bars

Recipe is from Mazie.

½ cup butter
1 cup flour
¼ cup powdered sugar

3 eggs
2 TB lemon juice
Grated rind from 1 lemon
1 cup sugar
2 TB flour
½ tsp baking powder

Mix first 3 ingredients and pat into an 8 x 9-inch pan, bake for 15 minutes at 350 degrees.

Beat eggs combined with lemon juice and lemon rind. Sift together sugar, flour, and baking powder and add to the beaten eggs and lemon juice. Pour over the pastry and bake for 25 minutes at 350 degrees.

Frost when warm with: powdered sugar, lemon juice, and butter, mixed to a thin frosting.

Lemon Squares

Recipe is from Mazie.

1 ½ squares margarine
2 cups flour
½ cup powdered sugar

4 eggs, well beaten
5 TB lemon juice
2 cups sugar
1 tsp baking powder
4 TB flour
½ tsp salt

Mix first 3 ingredients and pres in the bottom of a greased 9 x 13 pan. Bake 20 minutes at 350 degrees.

Mix remaining ingredients and pour over baked layer. Bake 25-30 minutes at 350 degrees. Sprinkle with powdered sugar.

Peanut Butter Cookies

Recipe is from Mazie.

1 cup butter or Crisco
1 tsp salt
1 cup brown sugar
1 cup white sugar
2 eggs
1 cup peanut butter
1 tsp vanilla
3 cups flour
2 tsp soda

Blend butter, salt, and sugar; add eggs, one at a time, then peanut butter and vanilla. Add flour, mixed with soda. Form in balls the size of a walnut. Press down with a fork and bake for 10 minutes at 375 degrees.

Butter Nut Cookies

Recipe is from Mazie.

1 lb butter or margarine
1 ½ cups sugar
5 egg yolks, well beaten
4 cups flour (or less)
Nuts

Cream butter and add sugar. Mix well. Add egg yolks. Sift in flour. Work dough with your hands and make in dobs the size of a walnut. Press down with a fork and put a nut on top of each. Bake at 375 degrees for about 10 minutes.

Notes from Mazie:
· I make these when I make an angel cake to use up the egg yolks.
· Another variation is to chop the nuts and mix them in the dough. It takes more nuts that way.

Williamsburg Cookies (a chewy cookie)

This recipe is a favorite of Uncle Shirley, from his daughter Lydia Moller.

1 egg white
1 cup dark brown sugar
1/8 tsp salt
1 TB flour
1 cup chopped walnuts or pecans

Beat egg white until stiff. Gradually add brown sugar and salt. Dust nuts with the flour and then stir into egg white and sugar mixture. Drop on greased cookie sheet by spoonfuls – far apart. Bake at 275 degrees about 15 minutes. Remove from sheet when partially cooked. If cookies stick, return to oven for a moment then remove.

Raw Apple Cookies

Recipe is from Annie.

1 cup butter
2 cups sugar
4 eggs
4 cups flour
3 cups grated raw apple
4 tsp soda
4 tsp cinnamon
2 tsp allspice
1 tsp vanilla
1 cup chopped nuts
1 cup chopped raisins

Cream shortening; add sugar and cream until well blended. Add unbeaten eggs and mix with mixer on medium speed for about 1 minute. Add 1 cup flour and grated apples. (Do not drain juice off the apples, add it too.) Turn over to 350 degrees to preheat.

Add remaining 3 cups flour, soda, and spices, then vanilla. Mix with spoon well. Add raisins and nuts. Drop small teaspoonful onto well greased cookie sheet and bake for 12 to 15 minutes.

Note: For chocolate cookies, add 3 TB cocoa. This recipe is also nice for loaf or layer cake.

Applesauce Drop Cookies

Recipe is from Aunt Lola.

1 cup fat
2 cups sugar
2 eggs
3 ½ cups sifted flour
1 tsp baking powder
2 tsp soda
½ tsp salt
½ tsp cinnamon
½ tsp cloves
½ tsp nutmeg
3 cups raisins
2 cups quick cooking rolled oats
2 cups applesauce
1 cup nuts

Cream together fat and sugar. Stir in eggs. Sift together flour, baking powder, soda, salt, cinnamon, cloves, and nutmeg. Mix in raisins and rolled oats. Add to creamed mixture in three portions alternately with applesauce in two portions. Beat well. Drop dough by teaspoonfuls onto greased baking sheets. Bake at 375 degrees for 10-15 minutes. Makes about 6 dozen cookies.

Applesauce Refrigerator Cookies

Recipe is from Aunt Lola.

¾ cup fat
1 cup sugar
1 egg
2 ½ cups sifted flour
½ tsp soda
¼ tsp salt
½ tsp cinnamon
¼ tsp cloves
½ cup chopped nuts
½ cup applesauce

Cream together fat and sugar. Stir in the egg. Sift together flour, soda, salt, cinnamon, and cloves. Mix in nuts. Add to creamed mixture in three portions, alternately with the applesauce in two portions. Form dough into rolls. Wrap in waxed paper and chill in refrigerator. When ready to bake, slice thin. Bake on greased baking sheets at 375 degrees for 10-15 minutes.

Oatmeal Cookies

Recipe is from Phyllis Smith

1 cup shortening
1 cup sugar
2 eggs
2 cups old fashioned oatmeal
2 cups flour
1 tsp soda
1 cup cooked raisins
8 TB water (use water the raisins were cooked in)
1 tsp cinnamon
1 tsp nutmeg
½ cup nuts

Bake at 350 degrees for 10 minutes.

Oatmeal Cookies

Recipe is from Aunt Lola.

1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 cups flour
½ tsp salt
½ tsp baking powder
1 tsp soda
1 tsp vanilla
2 cups instant oatmeal
2 cups rice krispies
1 cup coconut

Combine butter, sugars, eggs, flour, salt, baking powder, soda, and vanilla and mix well. Add oatmeal, rice krispies, and coconut. Put in balls and flatten with fork. Bake at 350 degrees about 10 minutes.

No Bake Cookies

Recipe is from Jeannie Tolbert.

Group I:
2 cups sugar
½ cup milk
½ tsp salt
3 TB cocoa
½ cup butter

Group II:
3 cups quick oats
1 cup coconut
½ cup nuts
1 tsp vanilla

Mix and boil Group I to dissolve sugar. Add group II. Mix and drop on waxed paper by teaspoonful.
Jeanie Tolbert

Skillet Cookies

Recipe is from Mazie.

2 eggs, beaten
¾ cup sugar
1 cup chopped dates
1 tsp vanilla
2 cups rice krispies
1 cup chopped walnuts
Roll in coconut

Heat electric pan to 300 degrees. Add eggs, sugar, dates. Cook 4 minutes, stir. Turn off heat. Add vanilla, stir, and cool. Add rice krispies and nuts. Roll in balls and then in coconut. Place on waxed paper to cool.

Meltaways

Recipe is from Mazie.

½ lb butter
¾ cup cornstarch
1/3 cup powdered sugar
1 cup flour

Frosting:
3 oz cream cheese
1 tsp vanilla
1 cup powdered sugar

Beat butter and add other ingredients. Shape in small balls and bake on ungreased sheets 12 minutes. When cool, frost.

Frosting: Combine all ingredients until smooth.

Chocolate Meltaways

Recipe is from Mazie.

2 cups sifted cake flour
1/8 tsp salt
¾ cup (1 ½ sticks) butter or margarine
1 cup sugar
½ tsp vanilla
1 egg
2 TB milk
2 squares unsweetened chocolate, melted
1/3 cup finely chopped walnuts
5 tsp sweet cocoa mix

Cream butter, sugar and vanilla. Beat egg until thick and add to creamed mixture with melted chocolate and milk. Gradually stir in flour. Divide into 4 portions and freeze until firm. Take one portion out at a time and shape into 18 balls. Roll balls in nuts mixed with cocoa mix. Place on ungreased cookie sheet 1-inch apart. Bake at 375 degrees about 10 minutes. Remove carefully with a spatula and cool on racks. Repeat with other portions. Don’t overbake.

Note from Mazie: I found that nuts do not stick to cookies so I either put them inside or forget about them. Recipe makes 6 dozen cookies.

Date Cookies

Recipe is from Mazie.

3 egg whites
¼ tsp salt
1 cup sugar
2 ½ tsp cornstarch
1 cup chopped dates
1 cup chopped nuts
1 tsp vanilla

Beat 3 egg whites until frothy; add ¼ tsp salt. Continue beating and add 1 cup sugar mixed with 2 ½ tsp cornstarch. Continue beating and cook over hot water for 7 minutes. Remove from stove, cool. Then add 1 cup chopped dates and 1 cup chopped nuts, 1 tsp vanilla. Drop from teaspoon onto lightly greased cookie sheet. Bake about 12 minutes at 325 degrees. They are best when very fresh.

Date Pinwheels

Recipe is from Mazie.

2 ¼ cups chopped dates
1 cup sugar
1 cup water
1 cup chopped nuts
1 cup shortening
2 cups brown sugar
3 eggs, well beaten
4 cups flour
½ tsp salt
½ tsp soda

Combine sugar, water, and dates in saucepan and cook until thick. Remove from fire and add nuts.

Cream shortening, brown sugar, then add eggs well beaten. Beat well and add flour sifted with salt and soda. Chill. Divide in halves. Roll each part to ¼-inch thickness. Spread with first mixture and roll as for jelly roll. Chill in refrigerator. Then slice about ¼-inch thick and bake at 400 degrees for 10 to 12 minutes. Feed to hungry people.

Filled Cookies

Recipe is from Aunt Lola.

½ cup shortening
1 cup sugar
2 eggs
2 TB thick cream
1 tsp vanilla
2 ½ cups sifted flour
¼ tsp salt

Raisin Filling:
2 cups raisins, ground
½ cup sugar
2 TB lemon juice

Raisin, Fig & Date Filling:
½ cup raisins, cut up finely
½ cup figs, cut up finely
½ cup dates, cut up finely
½ cup sugar
½ cup water
1 TB lemon juice

Mix together shortening, sugar and eggs thoroughly. Stir in cream and vanilla. Sift together flour, soda, salt and stir in. Chill dough. Roll very thin – 1/8 inch. Cut 3-inch rounds or squares. Place on lightly greased baking sheet. Place a rounded teaspoonful of desired cooled filling on each. Fold over like a turnover, pressing edges together with floured tines of a fork or tip of finger. Bake at 400 degrees for 8-10 minutes until lightly browned. Make 6 dozen cookies.

Raisin Filling: Mix all ingredients together in saucepan. Cook slowly, stirring constantly, until thickened. Cool.

Raisin, Fig & Date Filling: Mix ingredients together and cook. Stir constantly. Cool.

Raisin-Filled Drop Cookies

Recipe is from Phyllis Smith.

1 cup shortening
2 cups brown sugar
2 eggs
4 cups flour
1 tsp soda
½ tsp salt
½ cup warm water
1 tsp vanilla

Filling (double this recipe):
1 cups dates or raisins, ground fine
½ cup sugar
2 TB flour
½ cup water
1 tsp vanilla
½ cup nuts

Cream shortening and sugar together. Add eggs, and beat well. Add vanilla. Sift dry ingredients and add alternately with water. Drop by spoonsfuls on greased cookie sheet. Flatten dough with a dampened fork. Drop 1 tsp filling on each cookie and a small amount of batter on top. Top batter need not completely cover other part. Bake at 375 degrees for 8-10 minutes.

Filling: cook filling ingredients until thick. Cool. Add vanilla.

Swedish Nuts

Recipe is from Mazie.

1 cup almonds (whole)
1 cup walnut halves
1 cup pecan halves
1 cup sugar
Dash of salt
2 stiffly beaten egg whites
½ cup butter or margarine

Toast nuts at 325 degrees until light brown. Beat sugar and dash of salt into beaten egg whites. Fold in nuts. Melt butter in 15x10x1 inch pan. Spread nut mixture over butter. Bake at 325 degrees for 30 minutes, stirring occasionally, until nuts are coated with brown and no butter remains.

Taffy

Recipe is from Mazie and Annie.

3 cups sugar
2 cups white Karo
¼ tsp gelatin
3 TB cold water
½ cup thick sweet cream
vanilla

Boil sugar and syrup until it forms a soft ball in cold water. Soak gelatin in cold water and add to first mixture. Continue boiling until a firmer ball is formed in cold water. Add the cream and boil until a crisp ball is formed in cold water.

Pour on marble slab or buttered platter and pull as soon as it can be handled. Add a few drops vanilla as you pull. Use sharp scissors to cut into pieces. Pieces may be wrapped in plastic wrap. Candy should be used within a reasonably short time as it crumbles if kept too long.

Turtles

Recipe is from Janet Christensen Clark.

2 cups cream
2 cups white sugar
1 cup white Karo
1/3 cup butter
½ tsp salt
1 tsp vanilla
Pecan halves
Dipping chocolate

Warm cream to a scald, but do not boil. Take 2 cups white sugar and 1 cup white Karo and 1 cup of the warmed cream and stir. Put in heavy kettle. Cook for 10 minutes at a boil, stirring frequently. After 10 minutes add other cup of warmed cream, slowly, so it won’t stop boiling. Cook 5 minutes more.

Add 1/3 cup butter, a little enough at a time to keep boiling. (A piece the size of a walnut at a time.) Add candy thermometer and cook to 226 F. on a dry day or 227 F. on a wet day.
Remove from range and add ½ tsp salt and 1 tsp vanilla. Let set off range for 30 minutes. Beat once in a while.

Butter waxed paper and put approx. 1 – 3 pecan halves around on paper and then put 1 tsp caramel candy on them. Let set before dip – about 3 hours – and then push together before dip.
Grate dipping chocolate and melt over hot water (do not get chocolate so that it feels warm, it should be melted but feel cool to the touch). Pick up patties, dip quickly, cool quickly.

Makes 68 turtles with 2 ½ pecans each.

Turtles

Recipe is from Mazie.

Pecans
Any good caramel recipe
Dipping chocolate

Caramel: Mazie uses cream, butter, Karo syrup and white sugar. Boil to candy stage. Pour caramel over nuts. Cool. Then dip nuts and caramel into dipping chocolate.

Caramels (this was on the back of the turtles recipe):
2 cups sugar
1 cup Karo syrup
Dash salt
2 cups cream
½ cup butter
1 tsp vanilla

Caramel instructions:
Combine sugar, Karo, salt, and cream. Boil to 226 degrees. Add butter and vanilla. Stir occasionally.

Oil cookie sheets. Beat caramel until soft and nearly runny. Put pecans on cookie sheet. Top with caramel. Cool. Pinch up. Dip in chocolate.

Cheese Fudge

Recipe is from Mazie.

¼ cup cocoa
1 tsp vanilla
1/3 cup butter
1 (8-oz) pkg cream cheese
1 box (1 lb) powdered sugar

Combine all ingredients.

Fudge

Recipe is from Mazie.

1 ½ cubes butter
2 cups sugar
1 small can evaporated milk (or ½ of a large can)
1 cup chocolate chips
1 large Hershey bar
1 jar marshmallow crème
1 cup chopped nuts, or more

Boil together butter, sugar, and evaporated milk for 8 or 9 minutes. Remove from heat and add chocolate chips, Hershey bar, and marshmallow crème. Stir together then add 1 cup or more chopped nuts. Spread in buttered pan.

Fudge

Recipe is from Mazie.

3 cups sugar
3 TB corn syrup
1 ½ cups thick cream
3 squares (3 oz.) chocolate
3 TB butter

Cook sugar, corn syrup, and cream until quite thick and it drips stringy (about 234 degrees). Remove from heat; add chocolate and butter. Let set until completely cool, then beat and add nuts if desired.

This is an excellent fudge to use for chocolate popcorn.

Cream Caramels

Recipe is from Uncle Marvin.

2 cups sugar
¾ cup light corn syrup
½ cup butter
2 cups cream (divided)

Bring slowly to a boil, stirring constantly: 2 cups sugar, ¾ cup light corn syrup, ½ cup butter, 1 cup cream. Then gradually stir in 1 cup more cream. Marvin often used 1 can of milk when he didn’t have cream. Stir constantly to 254 degrees. A little caramel dropped into cold water forms a hard ball. Pour into buttered 7-inch pan. Add nuts if desired.

Caramels

Recipe is from Aunt Annie.

1 quart whipping cream
2 cups white corn syrup
4 cups sugar

Mix sugar, syrup, and 1 1/3 cups of the cream. Stir over medium heat until it boils. Stir occasionally. Cook to soft ball. Add 1 1/3 cups cream and continue to cook. Bring to a soft ball stage again. Add remaining 1 1/3 cups cream. Let cook to a firm to hard ball stage.

Pour into buttered dripper pan and cut into pieces when cool. Wrap in cellophane or waxed paper. (To test for cooking stage, drop a few drops of candy into cool water.)

Caramels

Recipe is from Mazie.

1 cup sugar
¾ cup white Karo
1 cup cream

Cook to firm ball stage (note from Janet: about 235 degrees is better). Pour on a buttered platter and place 4 TB butter on top. When cold, beat until creamy; add ¾ cup chopped nuts and vanilla.

Lucy's Doughnuts

Recipe is from Aunt Lucy.

1 cake Fleischmann’s yeast
1 TB sugar
1 ¼ cup scalded milk
4 ½ cups sifted flour
1 tsp salt
3-4 TB butter
1 scant cup sugar
1 egg, well beaten
1 tsp nutmeg
1 tsp cinnamon

Dissolve yeast and 1 TB sugar in lukewarm milk. Add 1 ½ cups flour and beat well. Cover and let rise about ½ hour or until bubbles burst on top. Cream butter and sugar. Add egg and spices. Add to yeast mixture. Add salt and rest of flour to make soft dough. Knead lightly. Place in greased bowl. Let rise about 1 hour. Roll out and cut doughnuts. Place on lightly floured surface (cloth is best) and let rise. Fry in hot oil, turning to cook both sides. Shake a few at a time while hot in a paper bag into which you have put sugar. Or you can glaze or frost them.

Rolls

This was in the stack of recipes I got at the reunion, but there wasn't a name on it.

1 yeast cake
¼ cup warm water
1 square butter
4 cups flour
1 ½ tsp salt
4 TB sugar
3 eggs
1 cup milk, warm

Soak yeast in ¼ cup warm water. Work butter into flour (sifted with sugar and salt). Beat eggs, add to milk, add yeast to milk mixture. Stir milk mixture in to flour, beat well. Put in warm place to rise. Mix down, put in refrigerator over night. When ready to use, form into rolls and let rise at least three hours. Bake at 400 degrees.

Swedish Butter Horns

Recipe from Mazie and/or Janet Christensen Clark.

2 cakes yeast. Break up and mix with 3 TB sugar.
1 pint cold milk
2 large eggs, beaten
½ TB salt
½ cup sugar
1 tsp cardamom
5 cups flour (for dough)
1 cup flour (to roll out dough)
¾ lb butter

Mix cold milk, sugar, salt, cardamom, yeast, and eggs. Add 5 cups flour gradually working the dough well. Turn dough out on floured board and knead well. Then roll out to about 12 x 24 inches. Mark this sheet with back of a knife into 3 equal sections. (Do not cut dough.)

Spread 1/3 of butter over the middle and right-hand sections. Fold left section over the middle section, and fold right section on top. The dough is now rolled out to original size of 12 x 24. Keep board well floured. Now mark dough into 4 sections and butter the two middle sections with half of the remaining butter. Fold the two outside sections over to meet in the middle, then fold the one half over the other, making 4 thicknesses. Now for the third time roll the dough out to the original size of 12 x 24. Mark in 3 sections as at first, and butter and fold as at first. Butter is now all used up.

Roll out to original size keeping edges straight. Dough should be about ½ inch thick. Cut with a sharp knife into strips 2/3 inches wide. These strips are then twisted about 5 or 6 times and placed on baking sheet in any shape desired. Let rise in a cool room (if too warm, the butter will melt and the rolls will not be fluffy or flaky.) Take care to keep dough cool while working with it. The butter should not be spread too close to the edges or it will be forced out during the rolling process.

Allow 2 to 3 hours to rise. When rolls are very light, brush with beaten egg to which a little cream has been added and sprinkle with sugar and chopped nuts. Bake at 475 degrees for 7 or 8 minutes. Makes about 3 dozen. May be decorated with cake filling if desired.

Mazie's Rolls

Recipe is from Mazie.

2 cups warm milk
1 TB yeast, softened in water
½ cup butter or margarine
½ cup sugar
1 TB salt
2 eggs, beaten
Flour

Combine milk, sugar, salt, butter and enough flour so it can be well beaten with spoon. Add beaten eggs and yeast. Beat well, then add more flour to make soft dough. (Dough should be as soft as can be handled.) Cover and let rest about 30 minutes.

After resting, knead a while, maybe 20 minutes. Place in greased bowl and let raise until double in bulk, usually about 2 hours. Mix down and allow to rest for 30 minutes. After this, mix down every 20 minutes, 3 or 4 times. Shape. Raise until about double, bake at 375 degrees. Makes abut 50 small rolls.

Butter Horns Refrigerator Rolls

Recipe is from Donna Erickson.

1 yeast cake
1 TB sugar
1 cube butter, melted
1 cup lukewarm milk (scalded)
2 eggs, beat lightly
¼ cup sugar
3 – 4 cups sifted flour
1 tsp salt

Mix yeast cake and sugar. Pour milk over melted butter and add yeast. Lightly beat eggs and add sugar. Beat. Add to yeast mixture. Add flour and salt, stir with a spoon.

Place in refrigerator over night and roll out 2-3 hours before baking. Bake at 375 degrees for 15 minutes.

Golden Corn Cake

Recipe is from Mazie.

1 cup corn meal
1 cup flour
¼ cup sugar
5 tsp baking powder
¾ tsp salt
1 cup milk
1 egg
1 TB shortening

Mix and sift dry ingredients; add milk, egg well beaten, and shortening. Bake in shallow buttered pan in hot oven 20 minutes.

Buttermilk Muffins

Recipe is from Mazie.

3 cups all-bran
1 cup boiling water
½ cup shortening
2 ½ tsp soda
½ tsp salt
1 cup sugar
2 eggs unbeaten
2 cups buttermilk
2 ½ cups flour

Pour boiling water over bran and shortening. Add rest of ingredients and stir well. Cover and refrigerate until ready to use. Bake 20 minutes at 350 degrees.

Banana Bread

Recipe is from Mazie.

½ cup butter
1 cup sugar
2 eggs
1 cup pureed bananas (3)
2 TB sour milk
1 tsp lemon juice
2 cups flour
1 ½ tsp baking powder
½ tsp soda
½ tsp salt
1 cup nuts

Beat shortening and sugar. Add eggs and eat. Add bananas, milk and lemon juice. Add flour sifted with baking powder, salt, and soda. Add nuts last and bake 45 minutes at 350 degrees.

Mazie

Date Nut Bread

Recipe is from Aunt Nellie.

2 cups pitted dates
2 cups boiling water
2 tsp soda
2 TB butter
1 ¾ cups sugar
2 eggs, beaten
4 cups flour
½ tsp salt
2 tsp baking powder
2 tsp vanilla
1 cup nuts

Pour boiling water over dates, add soda, shortening, sugar, and beaten eggs. Sift flour, salt, baking powder and add to first mixture. Add nuts and vanilla. Pour into greased tins. Let stand 5 minutes. Bake 1 hour at 350 degrees. Makes 2 medium loaves.

Pumpkin Bread

Recipe is from Jeannie Tolbert

3 cups sugar
1 cup oil
4 eggs
2/3 cup water
1 (15-oz) can pumpkin
3 ½ cups flour
1 cup chocolate chips
2 tsp soda
½ tsp baking powder
2 tsp salt
1 tsp cloves
1 tsp cinnamon
1 tsp allspice
½ cup nuts

Mix sugar, oil, eggs, pumpkin and water together. Sift dry ingredients and add to above mixture. Mix well. Stir in chocolate chips, nuts, and mix well.

Pour batter into 2 large loaf pans or 4 small pans which have been greased and lightly dusted with flour or sugar. Bake large loaves 1 hour at 350 degrees (bake smaller loaves shorter time).

Boston Brown Bread

Recipe is from Mazie.

2 cups graham flour
2 cups white flour
1 cup corn meal
1 cup germade
1 cup dark molasses
1 cup sugar
2 cups raisins
1 cup chopped nuts
2 tsp salt
4 cups sour milk, mixed with 4 tsp soda

Mix all the ingredients together. Put dough in cans and steam for 3 hours, then dry out in oven at 325 degrees for about 15 minutes. Remove from cans when finished. Wrap to store.

Notes from Jo Anne:
· Use whole wheat flour for the graham flour.
· Use soup cans or the larger pork & beans cans. Grease the cans with Crisco. Cover individual cans with foil before steaming.
· If you don’t have a large steamer, put cans in a large pot with a good lid, fill with hot water to about 1/3 to ½ the depth of the cans, bring to a boil, and then reduce heat to maintain steam. Add more boiling water during steaming if needed.
· Remove foil from cans before baking. After baking, cool in cans for 15 minutes before removing bread. Cool on a rack.

Root Beer

Recipe is from Phyllis Smith

1 tsp yeast
2 cups sugar
½ cup warm water
3 TB root beer extract

Dissolve in warm water and pour in a gallon jug. Fill jug to neck with warm water. Let stand in warm place for 4 hours. Refrigerate for 20 hours.

Lime Slush

Recipe is from Mazie.

1 pkg lime jello
1 cup boiling water
1 ½ cups sugar
2 TB lemon juice
1 quart milk
1 quart 7-upVanilla ice cream

Dissolve Jell-O in boiling water. Add sugar and lemon juice. Cool but don’t set. Add milk (with egg beater) and freeze. To serve, add: 1 quart 7-up. Place an ice cream ball in each cup, top with slush. Substitute 2 cups whipping cream and 2 cups milk instead of 4 cups milk.

Family Recipes on the Blog

At the family reunion held in Vernal, Utah in August 2008, I brought home a bunch of recipes, entered them on the computer, and there they sat. Jeannie Tolbert had the recipes which originally came from our grandmothers, mothers, great aunts, cousins. . . As we were talking at the reunion, it became clear that some of us had family recipes that others didn't. So, I pulled more recipes from the same group that I had in my files, and thought this might be a good way to share them with anyone in the family who is interested.

Bottom line - I'll keep adding recipes as I have time to transfer them from my Word files into the blog. If you have other recipes you'd like to share, let me know.