Our Family Recipes

Cheese Pastry for 2-crust pie 1 lb ground beef chuck 1/2 c celery chopped 1/4 c onion chopped 2 tbsp green pepper chopped 1 tsp salt 1/4 tsp pepper 1 8 oz can tomato sauce 1 tsp Worcestershire sauce Brown beef in skillet, stirring frequently. Add celery, onion , green pepper, salt, pepper, tomato and Worcestershire sauces. Cover and simmer 15 minutes. Roll out pastry to 8-1/2 square by placing 8" pan on pastry and cutting around it with knife, leaving 1/2" margins. Cut remaining pastry into strips and arrange them lattice-style on pastry square, turning under edges. Bake in hot oven (400) 30 minutes. Makes 4 servings. Cheese Pastry: 1-2/3 sifted flour 1/2 tsp salt 1 c grated sharp natural Cheddar cheese 1/2 c vegetable shortening 4 to 6 tbsp cold water Sift flour with salt into medium bowl. Add cheese and toss with a fork to mix thoroughly with flour. Cut in shortening until mixture resembles small peas. Sprinkle water over pastry mixture, 1 tbsp . at a time, until dou...

1 1 lb 4 oz can pitted tart cherries, undrained (2 cups) 1/2 c sugar 1 tbsp quick-cooking tapioca 2 tbsp butter 1/8 tsp salt 4 drops almond extract Combine cherries, sugar and tapioca. Cook, stirring constantly, until mixture is thick and clear, about 15 minutes. Stir in butter, salt and almond extract. Pour hot mixture into 10" x 6" x 1-1/2" baking dish. Add Cobbler Topping at once. Bake in hot oven (400) about 20 minutes, or until crust is browned. Serve warm with cream or vanilla ice cream. Make 6 servings. Cobbler topping : Sift together 1 c flour, 1 tblsp. sugar, 1-1/2 tsp baking powder and 1/4 tsp salt. Cut in 1/4c butter or margarine until mixture resembles coarse crumbs. Mix 1/4 c milk and 1 slightly beaten egg. Add all at once to dry ingredients. Stir just to moisten. Drop by spoonfuls on hot cherry mixture. Bake as directed in Cherry Cobbler recipe. If you like more cherry filling, double the recipe, but use the same quantity of Cobble Topping.

1 c sugar 1-1/2 c light corn syrup 1/2 c water 1 pkg 14-oz flaked coconut about 4 cups 1/2 tsp almond extract 65 toasted almonds chocolate for dipping Combine sugar, corn syrup and water in 2-qt heavy saucepan. Cook over low heat, stirring constantly until sugar dissolves. Cook to the soft ball stage (236). If sugar cyrstals form on sides of pan, wipe them off. Remove from heat; add coconut and almond extract. Pour onto marble or laminatead plastic counter top and let cool. When cool, shape into large ball with hands, cover with waxed paper and store in a cold place or in refrigerator overnight, or until ready to dip with chocolate. When ready to dip, shape coconut candy centers into ovals or balls and put a toasted almond on top of each. Dip in chocolate. Makes 65 to 70 centers, or about 2 pounds before dipping.

6 ears select corn fresh picked or frozen-thawed 3 egg yolks well beaten 1/4 c flour 1/2 tsp baking powder 3/4 salt 1/4 tsp pepper 3 eggs whites stiffly beaten Cut corn off cob about two-thirds the depth of the kernel. Scrape cob to remove the remaining corn, but not any of the cob. Add egg yolks, blend. Sift together flour, baking powder, salt and pepper. Stir into corn-egg mixture; blend. Gently fold in egg whites. Drop by spoonfuls on hot, well-greased griddle. Fry until nicely browned.

Drain 2 cups cut, fresh corn or use one 1-pound can whole kernel corn, drained. Add enough milk to liquid to measure 1 cup. Sift together 1-1/2 cups sifted all-purposed flour, 2 teaspoons baking powder and 3/4 teaspoon salt. Combine 1 beaten egg, milk mixutre and corn. Add to dry ingredients. Mix just till flour is moistened. Drop batter from tablespoon into deep, hot fat. Fry until golden brown, about 3 minutes. Drain on paper towels. Serve with warm maple-flavored syrup. Makes about 18.

Pastry for 2-crust pie 3 c frozen blueberries or huckleberries (unsweetened) Blueberry juice water 3/4 c sugar 2 tblsp. quick-cooking tapioca 1-1/2 tsp cornstarch 1 tsp. lemon juice Thaw berries until most of free ice has disappeared. Drain off juice, measure and add water to make 1/2 c liquid; stir into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool. Add berries and lemon juice to cooled, thickened juice. Pour filling into pastry-lined 9" pie pan. Cut steam vents and adjust top crust; flute edges. Bake in hot oven (425) 30 minutes, or until nicely browned. For a brown undercrust, bake on lowest oven shelf.

8 oz crab (sea stix) 1/2 c celery, thinly sliced 1/3 c mayonnaise 2 tbsp onion minced 1/2 tsp lemon juice 1/8 tsp pepper 1/8 tsp salt Mix together

1 3-4 oz pkg. regular vanilla pudding mix 1 3 oz pkg. lemon gelatin powder 2 c water 1 3 0z pkg. raspberry gelatin powder 1 c boiling water 1 16 oz can whole cranberry sauce 1/4 c chopped pecans (optional) 1 env dessert topping or 1 container frozen whipped topping In a saucepan, combine pudding, lemon gelatin, and 2 cups water; stir to cook until mixture boils. Chill until partially set. Dissolve raspberry gelatin in the cup of boiling water. Stir in the cranberry sauce until dissolved. Stir in pecans. Prepare topping mix according to directions and fold into pudding mixture. Pour half into a large, pretty class bowl. Carefully pour cranberry layer over this; top with remaining pudding. Chill 6 hours or overnight.

1 med eggplant 1 sm onion sliced 1 egg 1/2 tsp salt 1/8 tsp pepper 1-1/2 c cracker crumbs Corn meal Shortening Peel eggplant; slice 1/4" thick. Cook with onion in small amount of boiling salt water (1/2 tsp salt to 1 c water) until very tender. Drain; discard liquid. Cool. Add egg and mix well, mashing eggplant. Add salt, pepper and cracker crumbs, mix. Pat rounded tablespoonfuls of mixture into patties of board sprinkle heavily with corn meal; turn patties and press very thin. Pan-fry quickly in generous amount of hot shortening until brown and crisp. 8 servings

1 eggplant 1 c sharp cheddar cheese grated 2 eggs 1 tbsp water 1 c cracker crumbs 1/4 to 1/2 c salad oil Peel eggplant; cut in slices 1/4" thick (makes 12 slices). Lay on platter or large plate and sprinkle with salt; let stand 20 minutes. Pat dry on both sides with paper towel. Combine cheese and 1 egg, beaten. Spoon over 6 eggplant slices; spreading almost to edge. Top with remaining slices. Dip each eggplant sandwich in mixture of water and remaining egg, beaten, then in cracker crumbs. Fry in hot salad oil until brown and crisp on both sides. Serve immediately. Makes 6 sandwiches.

2 c sifted all-purpose flour 3 tsp baking powder 1 tsp salt 1/4 c shortening 1 c milk Sift flour, baking powder and salt together into a bowl. Cut in shortening with pastry blender or fork, until mixture, resembles coarse cornmeal or crumbs. Lightly mix in milk with fork to make a soft dough; stir as little as possible. Drop tablespoonfuls of dough on top of chicken pieces or meat and vegetables in stew. Simmer 10 minutes uncovered; then cover tightly and simmer 10 minutes longer. Makes about 12 dumplings.

5 cucumbers, sliced and peeled (4 1/2 cups) 2 onions, sliced Layer in bowl 6 oz sour cream or IMO 1 oz salad dressing (Miracle Whip, Mayonnaise, etc) 1/4 tsp salt 2 tsp sugar 3 oz vinegar Mix in a separate bowl and pour over cucumbers (enough to cover). Let stand for a few hours. The longer the better. I think this is Grandpa Sid's favorite way of eating cucumbers.

1/4 c vinegar 1 tbsp lemon juice 1 tsp celery seeds 2 tbsp sugar 3/4 tsp salt 1/8 tsp pepper 2 tbsp onion chopped 3 c cucumbers sliced peeled Combine vinegar, lemon juice, celery seeds, sugar, salt, pepper and onion. Pour over cucumbers. Chill thoroughly. Serve topped with chopped parsley, if desired. Makes 3 cups

1/2 cup shortening or butter 1/2 cup sugar 1 egg well beaten 1 cup light molasses 2-1/2 cups sifted all-purpose flour 1/2 tsp salt 1-1/2 tsp baking soda 1 tsp ginger 1 cup boiling water Stir shortening to soften. Gradually add sugar, creaming till light and fluffy. Add egg and molasses; beat thoroughly. Sift together dry ingredients; add to molasses mixture alternately with boiling water, beating after each addition. Bake in well greased 8 x 8 x 2-inch pan in moderate oven (350) about 35 to 40 minutes or till done. Serve warm with whipped cream on top or ice cream. (This is how grandma Emily served it)

Pastry for 2-crust pie 1-1/4 c sugar 1/8 tsp salt 1/3 c flour 2 c fresh strawberries 2 c fresh rhubarb 1 inch thick 2 tbsp butter or margarine 1 tbsp sugar Combine 1-1/4 c sugar, salt and flour. Arrange half of strawberries and rhubarb in pastry-lined 9" pie pan. Sprinkle with half of sugar mixture. Repeat with remaining fruit and sugar mixture; dot with butter. Adjust top crust and flute edges. Brush top of pie with cold water and sprinkle on 1 tblsp. sugar. Cut steam vents. Bake in hot oven (425) 40 to 50 minutes or until rhubarb is tender and crust is browned. Latticed Strawberry-Rhubarb Pie: Use a lattice top to show off the beauty of this spring pie.

6 hard-boiled eggs 1-1/2 medium white sauce 4 slices hot buttered toast Paprika or chopped parsley Cut eggs in fourths and add chopped eggs whites to white sauce; pour over toast. Press egg yolks through sieve; sprinkle atop the creamed whites on toast. If desired, add part of egg yolks to sauce, reserving 1 or to sieve for trim. Spinkle with paprika or parsley

1/2 c chopped onion 1 tbsp shortening 1 lb ground beef 1/2 tsp salt 1/8 tsp pepper 1 (1 lb) can green beans 1 can condensed tomato soup mashed potatoes Melted butter Cook onion in hot shortening until golden; add meat and seasonings; brown. Add drained beans and soup; heat; pour into 1-1/2 qt casserole. Top with potatoes; brush with melted butter. Bake in moderate oven (375) or until potatoes are delicately browned. Makes 6 servings.

Combine 1 beaten egg, 1/2 teaspoon salt, and 2 tablespoons milk; add 1 cup sifted all-purpose flour or enough to make stiff dough. Roll very thin on floured surface; let stand 20 minutes. Roll up loosely; slice 1/4 inch wide; unroll, spread out and let dry 2 hours. ( I just unroll and put into a pot of boiling chicken soup and cook until noodles are tender) Drop into boiling soup or boiling, salt water and cook uncovered about 10 minutes. Makes 3 cups cooked noodles.

1 can cream of chicken soup 1 sm can tuna in water 1 c celery diced 1/4 c onion finely chopped 1/2 c salad dressing 1/2 tsp salt 1/4 tsp pepper 3 hard-cooked eggs, sliced 1 c crushed potato chips Mix soup, tuna, celery, onion, salad dressing and seasoning. Fold in egg slices. Put in casserole, sprinkle with potato chips. Bake at 350 degrees 20 minutes

4 c sugar 1 lg can evaporated milk 1/4 c butter 1 pt marshmallow cream 7 oz 3 6-8 oz hershey bars 2 pkg chocolate chips 1/2 c nuts 1 tsp vanilla Put first 3 ingredients in a pan and bring to a boil. cook 5 minutes. Take off stove and add the rest of the ingredients. Stir until melted. (Roll or put in buttered pan)

1 lb butter (2 cups) 2 c sugar 2 c brown sugar 4 eggs 1 tsp salt 2 tsp vanilla 2 tsp baking powder 2 tsp baking soda 4-1/2 c flour 5 c oatmeal 3 c raisins (or 2 hershey bars broken, or chocolate chips) 3 c nuts (and or coconut) Cream together butter, sugar, brown sugar and eggs. Add dry ingredients. Regrigerate 2 hours. Scoop dough to golf size balls and flatten down. Bake at 400 for 7 minutes. Makes 8 dozen.

3 c warm water 2 tbsp yeast 1 can evaporated milk 2 tbsp salt 1/2 c sugar 1/4 c oil 8 c flour Filling: 1 large can chili beans or refried beans onion tomatoes lettuce salsa cheddar cheese sour cream For Tacos: Mix and let rise 1 hour. Roll out like scones and put into hot oil such as a Fry Daddy. Cook until golden brown. Filling: Chop up vegetables. Layer on taco shells and top with salsa, cheese and sour cream.

2 c sifted all-purpose flour 1 tbsp baking powder 1 tsp salt 1/4 c lard or shortening 3/4 c milk (about) Sift together flour, baking powder and salt into bowl, Cut in shortening until mixture resembles coarse meal or crumbs. Make a hollow in four-shortening mixture and stir in enough milk to make a soft dough that leaves the sides of the bowl and sticks to the mixing fork. Turn onto lightly floured surface and knead with heel of hand 15 times. Roll 1.4 to 1/2" thick. Cut with 2" cutter lift cutouts to ungreased baking sheet with broad spatula. Place close together for soft sides, 1" for crusty sides. Bake in very hot oven (450) 10 to 12 minutes, or until golden brown. Serve at once. Makes 12 to 16 biscuits. If you use self-rising flour, omit baking powder and salt.