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.