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