Our Grandmothers' Recipes

2 TBS all purpose flour 4 TBS oil 1 c onions, finely chopped 1 c celery, chopped salt to taste pepper to taste garlic powder to taste 1 1/2 pound raw, cleaned shrimp 1 can tomato sauce 1 can Rotel 1 TBS sugar 1 c green onions, chopped 4 c water Make a roux with flour and oil.  Add onions and celery; wither.  Add tomate sauce, Rotel and green onions.  Add water and simmer.  Put all in blender and mix.  Return to heat.  Add shrimp; cook 15 minutes.  Cover and let stand.  Serve over rice. Note from Melanie: This picture might not be an accurate representation just because I prefer less liquid in my servings but there was plenty.  Also, I didn't feel like getting the blender or food processor out so I left the chunks in mine.

3/4 c sifted all purpose flour 1/2 tsp soda 1/2 tsp salt 1/2 c firmly packed brown sugar 1/2 c sugar 1/2 c shortening 1 egg 1/2 tsp vanilla 1 1/2 c oats 1/4 c chopped pecans milk chocolate bars, cut into squares pecan halves Sift together flour, soda and salt.  Add sugars, shortening, egg and vanilla.  Beat until smooth, about 2 minutes.  Stir in oats and pecans.  Shape dough into one 12-inch roll.  Wrap and chill thoroughly.  Slice and place on ungreased cookie sheets.  Bake in preheated oven at 375 degrees for 10-12 minutes.  Remove from oven.  Immediately place small square of milk chocolate bar on each cookie.  Remove from cookie sheet and press pecan half into chocolate.

4 c cooked shrimp 1 c celery, diced 4 eggs, hard-boiled and chopped 1/3 c green onions, chopped 1/4 c dill relish 1 c mayonnaise 2 TBS chili sauce 2 tsp horseradish 1 tsp salt pepper to taste Chop shrimp, reserving several large shrimp for garnish.  Combine shrimp, celery, eggs, onions and pickles.  Cream mayonnaise, chili sauce, horseradish, salt and pepper.  Blend until smooth.  Add shrimp mixture; toss lightly.  Chill until ready to serve.  Garnish with reserved shrimp.

5/8 c warm water 2 c all purpose flour, sifted 2 TBS sugar 1 egg 1 pkg dry yeast 3 TBS shortening 3/4 tsp salt Pour water into large bowl, add yeast and stir to dissolve.  Add half the flour.  Add salt, sugar, shortening and egg.  Beat with mixer or by hand until well mixed.  Add rest of flour and stir by hand.  Cover and let rise until double or about an hour and a half.  Stir well and put onto floured board.  Knead and roll out 1/2 inch thick.  Cut with large biscuit cutter and place in greased muffin tins.  Let rise until very light or about an hour.  Bake in 425 degree oven for 10-15 minutes.  Makes one dozen. Note from Melanie: I didn't roll them out but just formed them into balls. Let rise  then baked at 400 for about 10 minutes, then another few minutes at 350 and then turned the oven off and let them sit to make sure they were done.

2 ripe avocados 2 TBS mayonnaise 2 TBS lemon juice 1 TBS grated onion 1 tsp Worcestershire sauce 1/2 tsp hot sauce 1/4 tsp salt Remove seeds and mash avocados in bowl until smooth.  Add remaining ingredients and mix thoroughly.  Cover and chill 1 hour.

1 eggplant (about 1 lb) 1/2 lb dry bread crumbs (appx 7 or 8 slices) 1/4 c chopped bell pepper 1/4 c finely chopped onion 1/2 c finely chopped celery1/2 stick oleo salt to taste pepper to taste 1 tsp pimento 1 small can evaporated milk 1/4 c whole milk 2 eggs, slightly beaten dash of sage 2 oz grated cheddar cheese Preheat oven to 350 degrees.  Parboil eggplant in salted water.  Drain, mash with fork and set aside.  Soak bread crumbs in both milks.  Saute pepper, onion and celery in oleo until tender.  Combine eggplant, bread crumbs and sauteed mixture.  Add eggs, seasoning and chopped pimento.  Blend well.  Place in greased casserole dish and top with grated cheese.  Bake until golden brown.

1 (10 oz) pkg broccoli 1/2 c or more chopped onion 1/3 c or more chopped celery 1/4 c or more chopped bell pepper 2 TBS oleo 1 can cream of chicken soup 1 can chicken broth 1/2 lb cheddar or Velveeta cheese grated Steam broccoli, cool and mash. Saute onion, pepper and celery in oleo. Add broccoli and all other ingredients, except cheese. Cook over medium heat until very hot. Spriinkle cheese in and stir until cheese melts. Serve hot. Note: you can make Irish Potato Soup the same way. Note from Melanie: I think grated American cheese would melt better than cheddar.

1 can cream style corn 2 TBS butter 2 TBS flour 1 c milk 1 egg, slightly beaten salt pepper crackers (optional) Preheat oven to 300 degrees. Pour corn into a mixing bowl. Melt butter over low heat. Add flour and make a paste. Add milk and stir until it becomes a thick sauce. Mix sauce into corn; add salt and pepper to taste. Stir in egg and pour into baking dish. Crumble crackers over top if desired. Bake until golden brown. *Note from Melanie - I baked this for about 45 minutes at 300 before turning my heat up to 350 because it just didn't seem like it was getting brown or firm.

Crust: 1 1/4 c flour 2 TBS powdered sugar 1 stick melted oleo or butter Mix together and press into pie pan. Bake shell until a golden brown. Pie: 1 pkg Jello (any flavor) 1 c boiling water 2 c ice cubes 1 (8 oz) tub Cool Whip Dissolve Jello in boiling water. Add ice cubes and stir. Remove any unmelted ice cubes and add cool whip. Pour into pie shell and chill. Note: Any pie shell will do, as well as a graham cracker crust.

1 c brown sugar 1/2 c white sugar 1 TBS flour 2 eggs 2 TBS milk 1 tsp vanilla 1/2 c butter, melted 1 c pecans Mix together sugars and flour. Add eggs, milk, vanilla and butter. Beat thoroughly. Add nuts. Pour into 8" unbaked pie shell. Bake at 375 degrees for 40 minutes. Serve plain or with whipped cream.

4 TBS butter 1 c sugar 1 tsp vanilla 1 square chocolate, melted 1 1/4 c baking powder 1/2 tsp salt 1/2 c milk plus 2 TBS 3/4 c walnuts or pecans 1 c brown sugar 1/4 tsp salt 2 c boiling water 1 1/4 c sugar 3 TBS cocoa Cream butter and sugar and add melted chocolate. Sift flour, 1/2 tsp salt and baking powder and add alternately with milk. Add the vanilla and nuts. Pour into 8x8-inch pan. Mix brown sugar, 1/4 tsp salt, boiling water, sugar and cocoa. Cover the cake mixture by dripping with a spoon. Bake 60 minutes at 325 degrees. Chill and serve topped with whipping cream.

Picture is dressing from Cindy's notes from Myra 1 qt crumbled biscuits (20) 1 qt toasted white bread (8 slices) 1 qt corn bread mix, yellow (3 6oz pkgs) 1 c chopped onion 1 c green onion tops 1 1/2 cans chicken broth 1 c celery 1 c butter 2 tsp sage 1 tsp salt 1/2 tsp pepper 2 eggs, slightly beaten Add all except broth, butter and eggs. Toss well. Cook in well greased baking dish. Serves 14 people. Note: I typed exactly what was written. I guess you can figure on your own what to do with the broth, butter and eggs. Another dressing recipe of Twomama's will be added soon. UPDATE: After talking to Cindy, she gave me Myra's version and I halved it: 6 pkg Martha White white cornbread, baked 1/2 stick butter 1 bunch celery, chopped 1 1/2 bunch green onion, chopped 1/2 large onion, chopped 1/2 box of croutons 3 cans of chicken broth 1/2 can cream of chicken soup 1-2 tsp ground sage salt pepper 1 egg* Mix and put in 9x13 baking dish.  Ba...

6 c green beans 8 slices crisp bacon 2 (10 3/4 oz) can cream of mushroom soup 2 (3 or 4 oz) can sliced mushrooms 2 envelopes onion soup mix 1/2 tsp oregano Cook beans until barely done. Mix with remaining ingredients. Save 2 slices bacon for garnish. Refrigerate over night to blend flavors (very important). Bake in casserole dish at 350 degrees. Serves 12 people.

1 gallon dill pickles 5 lb sugar 4 oz tabasco Drain and slice pickles. Drain 4 -5 hours. Layer all in jar. Shake jar two times a day for five days.

1 to 1 1/2 c of buttery oil 2 TBS worcestershire sauce 1 tsp salt 1 tsp pepper 1 tsp sage 3 or 4 cloves of garlic juice of 1 lemon Mix all for sauce. Turkey: Clean turkey; salt and pepper inside and outside. Stuff 2 or 3 small onions and/or cut stalks of celery and apple in turkey. Baste turkey with above sauce. Fire: Soak 1/2 sack hickory chips in pan of water for 45 minutes to 1 hour and until none are floating. Place 1/2 sack on fire when flame from starting fluid is out. Place turkey on grill to smoke. Watch water and charcoal; when low, add both. Same sauce may be used for briskets and porkribs.

1 egg 1/2 c flour 4 TBS water pinch baking powder Stir lightly. Heat oil to 380 degrees.

1 c flour 2 tsp baking powder 1/3 c crisco 1/4 tsp salt 1/4 tsp soda 1 c sour dough Sift dry ingredients together. Cut in crisco. Add sour dough and mix well. Roll out on floured board 1/2" thick. Cut in biscuits. Let rise on baking sheet 40 minutes before baking. Bake at 450 degrees for about 12 minutes. Make one dozen.

1 c sour dough 1 egg 2 TBS salad oil 2 tsp baking powder 1/2 tsp salt 1/4 tsp soda 2 TBS flour Stir well and bake on grill. Each time a cup of sour dough is used add: 1 c flour 1 c milk 1/4 c (scant) sugar refrigerate Wait 2 or 3 days before using. Must be used about once a week.

Brush your choice of crackers with melted butter; sprinkle with poppy seed. Heat on a cookie sheet in 350 degree oven about 5 minutes or until crisp and hot. Serve with tomato juice cocktail.

Sift: 1 c white cornmeal 1/4 c flour 1 tsp soda 1/2 tsp salt Add: 1/3 c cooking oil 2 eggs 3/4 c grated cheese 1 small can yellow creamed corn 3 jalapeno peppers (mash seeds also) Pour in greased, preheated iron skillet or muffin tin. Bake 30 minutes at 375 or 400 degrees.

5 large potatoes 1/2 c sweet cream 3 TBS butter 1 tsp salt flour (use 1/2 c flour to each cup of mashed potatoes) Boil potatoes, mash very fine and add cream, butter and salt. Beat until light then let cool. Add flour and roll into ball of dough, kneading until smooth. Form into a long roll and slice in pieces about the size of a large egg, or larger, depending on the size of lefse desired. Roll each piece around as for pie crust and as thin as possible. Bake on lefse griddle or pancake griddle until light brown, turning frequently so as not to scorch. Use moderate heat. Do not grease the pan. When baked, place between clean cloths or wax paper to keep them from becoming dry. Serve cold with butter or butter, sugar and cinnamon. Cut each lefse in half or fourths and roll up before serving.

1 pkg day old hot dog buns 1 stick oleo or butter 1 TBS garlic salt or 1/4 tsp garlic powder 1 TBS worcestershire sauce 1 TBS dried parsley 1 TBS paprika grated parmesan cheese, not fresh Preheat oven to 200 degrees. Melt butter and stir in all ingredients, except cheese. Split buns and dip outside into butter, put together, cut into thirds. Lay buttered side up on cookie sheet and sprinkle heavily with parmesan cheese. Bake for 1 1/2 hours until crisp. Store in air tight container. Can reheat in 200 degree oven until warm.

3 (8 oz) pkg cream cheese, softened 1 pt sour cream 1 TBS picante sauce 10 green onions, chopped 1 lime 1 - 4 canned jalapenos, chopped Mix ingredients and spread over flour tortillas. Roll up and refrigerate for couple of hours. Cut into one-inch pieces and serve with picante sauce.

1 lb bulk hot sausage 1/2 c chopped onion 1/4 c grated parmesan cheese 1/2 c grated swiss cheese 1 egg, beaten 1/4 tsp tabasco 1 1/2 tsp salt 2 TBS chopped parsley 2 c bisquick 2/3 c milk 1/4 c mayonnaise 1 egg yolk Cook sausage and onion over low heat until meat is browned. Drain off excess fat. Add cheeses, whole egg, tabasco, salt and parsley. Make bisquick dough by mixing it with milk and mayonnaise. Spread half of dough over bottom of well-greased 8" square pan. Cover with sausage mixture. Spread remaining dough over sausage mixture. Brush with beating egg yolk. Bake 25 - 30 minutes at 400 degrees. Cut in squares and serve hot. Makes 16 squares.

1 (8 oz) pkg cream cheese, softened 1 c shredded sharp cheddar cheese 2 - 3 TBS amaretto 1 TBS brandy 1/2 c finely chopped almonds, toasted Combine all ingredients except almonds in mixing bowl; beat on medium speed. Stir in almonds. Spoon in serving dish, garnish with additional almonds. Serve with fresh fruits or crackers.

2 c apple juice 2 sticks cinnamon 1/2 c lemon juice 1 1/2 c cranberry juice 2 tsp candied ginger 1 c orange juice 1 c pineapple juice 1 tsp whole cloves 1 1/2 c sugar syrup Combine all juices. Tie the spices in a cloth bag and add to the juices. Boil 5 minutes. Serve hot from beautiful bowl surrounded by greenery. Serves 8. Note from Grandmother Brandt: I would not boil all the juices as too much would escape in steam. Boil whatever is necessary with the spices and just add the other juices til they are hot. Note from Dodo: 3 large naval oranges whole cloves cinnamon sticks Preheat oven to 350. Wash and dry oranges. Insert cloves into the oranges at 1/2 inch intervals. Place in a shallow baking dish and bake uncovered for 30 minutes. Pierce oranges in several places with a sharp knife. Float in punch.

1 qt sauterne 1 c curacao 1 (2 lb) can pitted cherries 1 qt champagne 1 qt soda water Mix in punch bowl. Serves 25. Chill bottles before putting into punch bowl. Float frozen ice sculpture on top. Decorate base of punch bowl with greenery.

2 parts half & half 1 part creme de cocoa 1 part creme de banana Add ice and blend.

3 oz Leilani rum lime juice dash of triple sec dash orgeat syrup dash simple syrup or 1/2 tsp sugar Pour into large old-fashioned glass; add a squeezed half lime shell; stir. Fill with ice, garnish with mint spring, sugar.

8 chicken breast halves 1/3 c flour 1 tsp salt 1/8 tsp pepper 1/3 c cooking oil 1/2 tsp celery seed 1/2 c thinly sliced onion 3/4 c fresh orange juice or 1/4 c frozen orange juice concentrate plus 1/2 c water 1 unpeeled orange, cut in 8 wedges Wash and dry chicken breasts. Combine flour, salt and pepper in small paper bag. Put in chicken, a few pieces at a time and shake to coat evenly. Heat oil in heavy skillet; add chicken; sprinkly with celery seed. Brown on both sides over low heat. Remove chicken and place in 2 quart baking dish. Cook onion in same skillet until tender. Add orange juice and bring to a boil to loosen brown particles from skillet. Pour over chicken. Arrange orange wedges over chicken in baking dish. Cover and bake in 300 degree oven for 1 hour. Reduce heat to 250 degrees and bake for an additional hour or until chicken is fork tender. Serves 4 - 6.

2 eggs, beaten 2 lb ground beef 2 c bread crumbs 3 TBS onion flakes 1/4 c minced green pepper 2 TBS horseradish 1 TBS salt 1/4 c milk 1/4 c catsup 1 tsp dry mustard 1/2 c ketchup Add eggs to meat. Except ketchup, add remaining ingredients. Shape into a loaf in a greased loaf pan. Spread with 1/2 c ketchup. Bake in moderate oven (400 degrees) for 40 minutes. Serves six.

1 1/2 lb round or rump beef, 1 1/2" thick 2 TBS flour 1 tsp salt 1/8 tsp pepper 2 TBS vegetable oil 1 1/2 c canned tomatoes 3 large onions, thinly sliced 1 stalk celery, diced 1 clove garlic, minced 1 TBS A-1 Steak Sauce 1/4 c raisins (optional) Trim excess fat off meat. Combine flour, salt and pepper. Lay beef on bread board, sprinkle with half of flour mixture. With rim of a saucer, pound flour into it. Turn over, and pound remaining flour into other side. Heat salad oil in a heavy skillet on medium high. Brown meat well. Add rest of ingredients. Stir well, cover, simmer 1 3/4 - 2 hours or until meat is tender. Skim off fat if necessary. Makes four servings. Serve with sauce around it.

1 c vegetable oil 1 pkg Hidden Valley Ranch Dressing Mix (buttermilk style) 1 TBS lemon pepper 1 TBS dill weed 1 (16 oz) pkg oyster crackers Mix first four ingredients, toss to coat crackers. Spread out on cookie sheet lined with wax paper in single layer until all juice is absorbed. Store in air-tight container or freeze.

1 large can pork and beans 1/3 box light brown sugar 1/4 onion, diced 4 slices bacon, cut into long slivers 1/2 tsp prepared mustard 1/2 tsp powdered mustard Mix all ingredients. Bake one hour at 350 degrees. Stir twice while cooking. (May need to add more water)

1 stick oleo 1 c sugar 4 eggs 1 large can Hershey's Syrup 1 c flour 1 tsp baking powder miniature marshmallows 1/2 c pecans Cream oleo and sugar. Beat in eggs, one at a time. Add chocolate syrup. Mix in flour and baking powder. Bake 30 minutes at 350 degrees in a 9x13 pan. Leave in pan and sprinkle marshmallows and pecans over hot cake. Pour the icing listed below over this mixture. ICING: In a sauce pan and over direct heat, melt 1/2 stick oleo and 2 squares of bitter chocolate. Beat in 1 1/2 c powdered sugar and one egg. Add 1 tsp vanilla.

1 c brown sugar 1 c white sugar 2 eggs 1 c oil 2 1/2 c flour 1 tsp salt 1 tsp cinnamon 1 tsp nutmeg 1 c buttermilk 1 tsp soda 1 t vanilla 1 c coconut 1 c pecans Sift flour and mix salt, spices. Set aside. Cream sugars, eggs and oil. Beat the buttermilk andsoda well by hand. Add creamed mixture. Gradually add dry ingredients. Add vanilla, coconut and pecans. Mix and bake in layers or tube pan at 350 degrees for 50 minutes. Makes two 9" or three 8" layers. FROSTING: 1 (8 oz) pkg cream cheese, softened 1/2 stick butter, softened 1 box powdered sugar 1 c pecans, chopped 1 c coconut 2 tsp vanilla 2 TBS milk (may be added for spreading consistency)

2 TBS brown sugar 1 c butter 1 1/4 c white sugar 2 eggs 1 tsp vanilla 1 tsp cinnamon 1 c sour cream 2 c flour 1 1/2 tsp baking powder 1/2 tsp soda 1/4 tsp salt 1 c chopped pecans Bake in 9" tube pan in 350 degree oven for 50 minutes

4 eggs 1 1/2 c sugar 1 c whipping cream 1 c melted butter 1 c buttermilk 1/4 tsp soda 1/2 tsp vanilla 2 1/2 c flour 1/2 tsp nutmeg Beat eggs well. Add sugar and butter. Fold in whipped cream. Add buttermilk and flour alternately. Nutmeg may be used for flavoring or 1/2 tsp vanilla or 1/4 tsp finely crushed cardamon seeds. Bake in drum kaka iron.

Decrust 4 slices of bread. Butter both sides and put in bottom of 9x9 pan. Mix 5 beaten eggs with 1 1/2 c milk, 1 tsp dry mustard, 1 tsp salt, 1/2 tsp minced onion. Pour liquid over bread. Mix in sausage, ham or bacon. Scatter 1 c grated cheese over top. Refrigerate 4-6 hours or longer. Cook 30 minutes at 350 degrees until cheese is melted.

CRUST: 1 1/2 c graham cracker crumbs 2 TBS sugar 1 1/2 tsp cinnamon 6 TBS melted butter Mix crust ingredients and pat into bottom and up sides of 10-inch spring form pan. FILLING: 3 (8 oz) pkg cream cheese 1 c sugar 3 whole eggs, well beaten 1/2 tsp vanilla Carefully pour mixture into pie shell and bake 20 minutes at 375 degrees. Remove from oven. Turn temperature to 500 degrees. TOPPING: 1 pt sour cream 3 TBS sugar 1/2 tsp vanilla Mix topping ingredients and pour over baked pie. Bake for 5 minutes. Cool and refrigerate.