Our Grandmothers' Recipes

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.

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.

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.

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.

Cake: 1 stick butter, softened 1 c sugar 4 eggs 1 can Hershey's Syrup 1 c flour 1 tsp baking powder miniature marshmallows 1/2 c pecans Frosting: 1/2 stick butter 2 squares bitter chocolate 1 1/2 c powdered sugar 1 egg 1 tsp vanilla Cream butter and sugar.  Beat in eggs, one at a time.  Add Hershey's syrup.  Mix in flour and baking powder.  Bake 30 minutes at 350 degrees in a 9x13 pan.  Leave in pan and sprinkle with marshmallows and pecans while cake is hot. In a sauce pan and over direct heat, melt butter and chocolate.  Beat in powdered sugar and egg.  Add vanilla.  Pour over the hot cake.

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.

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.