Our Grandmothers' Recipes

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.