Our Grandmothers' Recipes

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.

1 baked pie crust 1 c sugar 2 heaping TBS flour 2 heaping TBS cocoa 1/4 tsp salt 2 c milk * 2 eggs 1/2 stick butter or margarine 1 tsp vanilla whipped cream Sift sugar, flour, cocoa and salt together.  Add milk and eggs.  Beat until well mixed.  Place on medium heat and cook until mixture starts to bubble and thicken, stirring often.  Remove from heat and add butter and vanilla.  Cook until butter is melted and mix is thick.  Pour into pie shell.  Top with whipped cream. * She noted to use half evaporated milk. (I probably should have waited longer for it to set up before I cut a slice.)

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 (do not use fresh) Mix.  Spread over flour tortillas.  Roll up and refrigerate for a couple of hours.  Cut into 1" pieces and serve with picante sauce.

1 c Mazola oil 1 pkg Hidden Valley Ranch Dressing Mix (buttermilk style) 1 TBS lemon pepper 1 TBS dill weed 16 oz pkg oyster crackers Mix oil, dressing mix, pepper and dill; pour over crackers.  Toss to coat.  Spread out on cookie sheet lined with waxed paper in single layer until all juice is absorbed.  Store in air-tight container or freeze.

1/4 lb butter 3 tsp cocoa 2 eggs, beaten 1 c sugar 1/2 c flour 1 c nuts 1 tsp vanilla dash of salt Melt butter and cocoa in double boiler.  Mix remaining ingredients; add butter and cocoa mixture.  Bake at 350 degrees until crisp crust forms on top, about 40 minutes. Frosting 1 c powdered sugar 3 tsp cocoa 2 TBS cream or milk 1 tsp butter 1/2 tsp vanilla Mix in double boiler until melted.  Pour over hot cake.

1 c butter 1/2 c powdered sugar 2 tsp vanilla 2 c sifted flour 1/4 tsp salt 1 TBS cream 2/3 c chopped pecans 1/2 c powdered sugar Cream butter and sugar, add flavoring, cream (or milk).  Combine flour, salt and nuts; gradually add to creamed mixture.  Shape into balls with hands and bake on ungreased pan at 325 degrees for 20-25 minutes.  "Watch 'em they burn easily on account of butter."  Roll in powdered sugar while still warm.

2 c brown sugar 2 eggs 1 c melted shortening, cooled 1 tsp baking soda dissolved in 2 TBS warm water pinch of salt approximately 3 1/2 c flour Mix.  Form into small balls and press flat with a fork.  Bake at 325 degrees for 10-12 minutes.

2 sticks butter 1/8 tsp salt 5 eggs 2 c sugar (or 24 Sweet & Low) 2 c all purpose flour 1 tsp vanilla 1 tsp lemon 1 tsp butter Cream sugar and butter.  Add rest of ingredients.  Bake at 325 degrees for 30 minutes.

2 egg whites 2/3 c sugar 1 c chopped nuts 1 pkg chocolate chips Turn oven to 350 degrees. Beat egg whites until stiff.  Beat in sugar.  Fold in nuts and chips.  Drop by spoonful on ungreased cookie sheet.  Put cookies in oven and turn oven off.  Let sit in oven over night.

3 eggs 1 tsp vinegar 1 c pecans 3/4 c sugar 3/4 c white Karo syrup 1/2 tsp salt 2 TBS butter 1 TBS flour 1 tsp vanilla Beat eggs slightly and add to syrup, mix dry ingredients together and add to egg and syrup mixture.  Add vanilla and butter.  Place chopped pecans in unbaked pie shell.  Pour mixture over pecans.  Bake in 400 degree oven about 45 minutes.

1 1/4 lb ground round 1 large onion, chopped 1 1/2 sticks celery, chopped 1 small green pepper, chopped 1 small pkg frozen spinach 3 eggs salt, pepper & garlic Brown meat and cook spinach, onion, celery and green pepper in oil.  Add to meat.  Add eggs and cook until eggs are done.  Top with grated Parmesan cheese.

1 1/2 lb ground beef 1 small can whole kernel corn 8 oz cream cheese 1 can cream of mushroom soup 1 small jar pimiento 1 pkg noodles, cooked tender 1 large onion, chopped 1/2 c milk Cook meat until it falls apart.  Add other ingredients. This is where the recipe ends but after doing some research, other recipes say to put it in a casserole dish and bake until bubbly (300-350 for about 30 minutes).

1 1/4 lb ground beef 1/2 c onion 1 TBS Worcestershire Sauce 1 TBS mustard 2 TBS vinegar 2 tsp sugar 1/2 c ketchup salt & pepper to taste 1 can Uncle Williams Pork & Beans, optional Cook ground beef until done (but not brown) with onion.  Add all the rest and cook over low heat in covered pan for 15 minutes.

2 or 3 slices of bacon 2 c okra, chopped 1 onion, chopped 2-4 fresh or 1 can tomatoes can use 1/2 can Rotel cooked rice Fry bacon and set aside.  Fry okra and onion until limp.  Mix with other ingredients and serve.  Goes well with cornbread. 

2 fryers, boiled and deboned chicken stock 4 onions, chopped 2 large green peppers, chopped 2 (no. 2) cans bean sprouts 1 small can water chestnuts 1 can bamboo shoots 1 can sliced mushrooms corn starch hot sauce and soy sauce to taste garlic powder to taste Braise all fresh vegetables.  In fry pan, add cut up chicken to vegetables.  Add chicken stock to cover.  Simmer 30 minutes or so.  Slightly thicken with corn starch.  Serve with cooked rice.

2 cans peas (save liquid) 1/2 lb bacon, fried 1 medium onion, sauteed in bacon fat 1/2 bell pepper 1 (4 oz) can mushrooms, drained and sauteed garlic powder 4 tsp Tabasco sauce m.s.g. powder 2 TBS Worcestershire sauce Simmer and steam 25 minutes.

2 c sweet potatoes (drain well 29oz can Sugary Sam yams) 2 eggs 2 TBS vanilla 1 c sugar 1/2 c milk 1/2 stick butter, melted Topping: 1 c brown sugar 1 c chopped pecans 1 c self-rising flour 3/4 stick butter, melted Mix sweet potatoes, eggs, vanilla, sugar, milk and butter with a mixer until there are no lumps.  Pour into a greased casserole dish.  Mix the topping well and spread over sweet potatoes.  Bake at 350 degrees for about 1 hour.  Check casserole after 45 minutes. This recipe came from Mrs. Velma Mc Dermett.

2 c uncooked rice 2 pt sour cream 4 jalapeno peppers, seeded and chopped 1 c grated cheese Cook Rice.  Add sour cream and jalapeno peppers to taste.  Put in casserole dish.  Cover with grated cheese.  Bake at 350 degrees until cheese melts.

1 lb peeled crawfish tails and fat 1 stick margarine 1 medium onion, chopped 1/2 bell pepper 2 cloves garlic, minced 1 TBS paprika 1 TBS finely chopped parsley and onion tops 2 c water salt and pepper to taste Melt margarine and fat in deep, thick frying pan.  Add onions, bell pepper and garlic to pot.  Saute for at least 10 minutes.  Season crawfish tails with salt, pepper and paprika.  Add to other ingredients and add 2 c water.  Stir and cook slowly for about 40 minutes (add more water if needed).  Serve on boiled rice and sprinkle with onion tops and parsley.

3 (8 oz) cream cheese 2 (6 1/2 oz) cans white crab meat 1/2 c mayonnaise 1 clove garlic, pressed 1/4 c white wine 1 tsp mustard 1 tsp powdered sugar 1 tsp salt Mix white wine, mustard, sugar and salt in large pan on stove over low heat until mixed.  Add cream cheese, mayonnaise, pressed garlic and mix over low heat until blended.  Do not let boil.  Serve hot dip in chafing dish. Notes from Lauren: I added the crab after the cream cheese, once it started to melt.  I didn't have as much crab as the recipe called for, and it needs it.  Optional: a dash or two of Worcestershire sauce.  If I ever try this again, I'll either double the mustard or add a full TBS.  It was okay with Mary's Gone Crackers, but it needs corn chips. UPDATE (from Lauren):  I added some chopped jalapeños and bacon, then put it in mushrooms and baked it all.  The stuffed mushrooms were better than just the dip with crackers.

1 lb Velveeta 2 (8 oz) cream cheese 1/2 c pecans, chopped very fine 1 clove garlic chili powder Mix Velveeta and cream cheese in Mixmaster until smooth.  Add pecans.  Add garlic that has been pressed through garlic press.  Mix well.  Roll cheese in long, narrow rolls in chili powder.  When completely covered in chili powder, wrap in wax paper and keep in refrigerator.  Serve on crackers.

3/4 lb ground round steak 1/3 lb ground lean pork 1/2 onion 1/2 c bread crumbs 1 tsp salt 1/4 tsp allspice 1/4 tsp nutmeg 1/4 tsp cloves 1/4 tsp pepper 1 egg 1/2 c milk Grind together twice the beef, pork and onion.  Combine crumbs and seasoning.  Add to meat mixture.  Mix thoroughly.  Beat eggs slightly; add milk.  Add to first mixture.  Shape into small balls and brown well in small amount of fat.  Put balls in a casserole and make a thin gravy by adding flour and water to the fat in the skillet (3 TBS fat, add 2 TBS flour and mix; add about 1 1/2 c water).  Pour over balls and bake about one hour at 370 degrees.  Serve with mashed potatoes or noodles.

2 (46 oz) cans unsweetened pineapple juice 4 packages Kool Aid* 3 cans frozen orange juice (6 oz cans) 4 c sugar 5 quarts water 4 liters ginger ale or Sprite Freeze all but the ginger ale.  Take out 5 hours before serving then mix with ginger ale. *Kool Aid flavors- pink - 3 pink lemonade, 1 cherry red - 2 cherry, 2 strawberry

2 oz unsweetened chocolate 1/2 c butter 2 eggs 1 c sugar 1/2 c flour dash of salt 1 tsp vanilla 1/2 c pecans 2 TBS molasses Preheat oven to 375 degrees and grease a 9x9 pan.  Mix all ingredients and bake for 20 minutes.  Remove while hot.

4-5 pound brisket seasoned salt garlic salt meat tenderizer 4 TBS Worcestershire sauce 1/2 bottle liquid smoke Salt meat on both sides.  Put in a baking pan and add Worcestershire sauce and liquid smoke.  Cover and put in fridge for 24 hours.  Bake covered at 225 degrees for 8 hours.  Chill overnight.  Reheat in oven.

2 bananas 1 small can frozen orange juice 1 small can (use the OJ can) vodka 1 small can (use the OJ can) triple sec 1/2 large can pineapple juice ice Makes 48oz before ice.  Mix in blender.

1 large pkg instant vanilla pudding small tub of Cool Whip 1 can Eagle Brand milk 1/2 pkg vanilla wafers 3 bananas, sliced Mix pudding according to directions.  Add Cool Whip and Eagle Brand Milk.  Layer with vanilla wafers, bananas and pudding mix.  Crush vanilla wafers and sprinkle on top.  Refrigerate. NOTE:  Lauren uses an entire of box of vanilla wafers, not 1/2 box.  1/3-1/2 gets crushed and sprinkled on top.

1 box yellow cake mix 1 stick butter, softened 1 egg Mix and press into a 9x13 pan. 3 eggs 1 lb powdered sugar 8 oz cream cheese Mix and pour over pressed mixture.  Bake 45-50 minutes at 350 degrees.

1 box yellow cake mix 1 (3 3/4 oz) box instant vanilla pudding 1/2 c water 1/2 c rum 1/2 c vegetable oil 4 eggs Preheat oven to 325 degrees.  Grease and flour a bundt pan.  Mix first five ingredients.  Add eggs, beating after each.  Bake for 1 hour.  Remove from oven and poke holes in cake while still in the pan.  Pour glaze over cake and cool completely before removing from pan. Glaze: 1 stick butter 1/4 c rum 1/4 c water 1 c sugar Boil 1 minute, gently. 

2 - 8oz packages cream cheese 5 oz jar Kraft Old English Cheese Spread 1/2 c soft oleo 1/4 c dry sherry 1/2 tsp dry mustard 1/2 TBS Worcestershire sauce 1/2 tsp seasoned salt 1/2 tsp rosemary tortillas Beat ingredients.  Spread on tortillas, roll up, chill, slice and serve.

16 English muffins, halved and quartered 2 c chopped, pitted olives (14 oz can) 2 c grated sharp cheddar cheese 3 green onions (tops too), chopped 1 c Hellmans mayonnaise 3/4 tsp curry powder Mix and pile on muffin quarters.  Bake at 375 degrees until bubbly. Can freeze on a cookie sheet and keep in a bag.