Our Grandmothers' Recipes

 2 c milk (or half & half), scalded 1/4 c butter or margarine 2 eggs 1/2 c sugar 1/4 tsp salt 1 tsp ground nutmeg 1 tsp ground cinnamon 1 tsp vanilla 3 c day-old French bread, broken into pieces 1/2 c raisins (optional) Place bread pieces in large bowl.  Add fruit if desired.  Combine scalded milk and butter; stir until butter is melted. In a bowl, lightly beat eggs with whisk; add sugar, salt spices and vanilla.  Beat for 30 seconds to 1 minute and add to milk mixture.  Pour over bread, mix and let set until bread is thoroughly soaked.  Pour into well buttered 1 1/2 quart casserole and bake at 300-350 degrees until set.  May be put in pan of warm water and baked at 275 degrees until knife inserted is clean.  Serve warm with whiskey sauce. Whiskey Sauce: 1 c sugar 1/2 c butter 1/2 c half and half 2 TBS whiskey Bring milk, butter and sugar to boil over medium heat and cook until sugar is dissolved.  Reduce heat and cook 5 minutes.  Remove from heat and add

2 lb cleaned and deveined shrimp 2 TBS butter 1/2 tsp salt Dash cayenne pepper 3 TBS dry vermouth 1 1/2 TBS lemon juice Cook shrimp in butter until just pink.  Add remaining ingredients and cook at high heat about 2-3 minutes, stirring constantly.

3 c sifted flour 1 1/2 tsp baking powder 1/2 tsp salt 1 c sugar 1 c butter 1 egg, slightly beaten 3 TBS cream 1 tsp vanilla Sift flour, baking powder and salt together.  Stir in sugar and cut butter in until it's the consistency of small peas.  Add egg, cream and vanilla and blend.  Dough may be chilled or not.  Roll out on floured board to 1/8 inch thick.  Cut in circles.  Sprinkle with sugar and lay on ungreased cookie sheet.  Bake 5-8 minutes at 400 degrees.  Makes 6-7 dozen. Note: this did not make 6-7 dozen for me.  I split the dough in half, freezing the other half, and I got about 2 dozen cookies.

1 box light brown sugar 1 small can undiluted evaporated milk 2 TBS Karo 2 TBS water 1/2 stick butter (frozen)* 1 tsp vanilla 1 1/2 c pecan halves Boil together sugar, milk, water and Karo until soft ball is formed when tested in cold water.  Remove from heat.  Add butter.  Cool.  Add vanilla and beat until creamy.  Add pecans and drop by spoonfuls on was paper. *Note from Kathy: the recipe says to cool after the butter; however, if you use frozen butter you shouldn't need to wait.  Add the whole piece of frozen butter and keep stirring until melted. Note from Melanie: The picture of the praline I used was NOT made with frozen butter and I let it cool a little.  This seemed to make the candy a little thicker and not wanting to drop and spread as easily.  Since I didn't listen to the butter advice, I ended up pressing them between wax paper.  Also, they look a little shiny in the pic because they're not totally cool yet.  ;)

6.9 oz box Chicken Rice a Roni (prepared according to box) 10.5 oz can Cream of Celery soup 11 oz can Green Giant Mexicorn 8 oz jar Kraft Jalapeno Cheez Whiz Mix in 2.5 quart casserole dish and bake at 350 for 30 minutes. Notes: Kathy uses 2 cans of Mexicorn.  Jalapeno Cheez Whiz is next to impossible to find, if even available anymore.

2 boxes of frozen chopped broccoli 1 c rice 1 can cream of chicken soup 1 can cream of mushroom soup 1/4 c celery, chopped 1/4 c onion, chopped 1/4 c mushrooms, chopped or sliced 1/2+ stick of butter 1/2 c Velveeta, melted Cook broccoli and rice according to packages.  Melt butter in pan and saute vegetables.  Mix all together and spread in pan.  Bake at 325 degrees for 15 minutes.