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.