Our Grandmothers' Recipes

3 c sliced fresh peaches 1 c sugar 1 TBS lemon juice 2 TBS butter 3/4 c flour 1/4 c shortening 1/4 tsp salt 2 TBS water Place sliced fresh peaches in a saucepan.  Add sugar, lemon juice and butter.  Simmer until peaches are heated through.  Make pastry of flour, shortening, salt and water.  Roll pastry to fit 8x8x2 inch baking dish.  Place hot peaches in pan and cover with pastry.  Prick pastry with fork and bake cobbler for 35-40 minutes at 400 degrees. Note from Melanie: I haven't used this crust but instead use the crust recipe I use for everything else.  I also use 2 bags of frozen peaches.  I cut down on the lemon juice, only using a few splashes.  And to thicken it up, I remove some of the cooked juice and whisk with corn starch and add back to the peaches.  I then sprinkle in some cinnamon.  I also sprinkle cinnamon/sugar on top of the crust.

3 c sifted flour 1 1/2 tsp baking powder 1/2 tsp salt 1 c sugar 1 c butter 1 egg, slightly beaten 3 TBS cream 1 tsp vanilla Sift flour, baking powder and salt together.  Stir in sugar and cut butter in until it's the consistency of small peas.  Add egg, cream and vanilla and blend.  Dough may be chilled or not.  Roll out on floured board to 1/8 inch thick.  Cut in circles.  Sprinkle with sugar and lay on ungreased cookie sheet.  Bake 5-8 minutes at 400 degrees.  Makes 6-7 dozen. Note: this did not make 6-7 dozen for me.  I split the dough in half, freezing the other half, and I got about 2 dozen cookies.

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.)

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.

8 oz cream cheese 1 c sour cream 1 avocado 1 tsp salt 4 tsp seasoned salt Mix above ingredients and spread on plate.  Cover and refrigerate. 1 head lettuce, shredded 1/2 c onion, chopped 1/2 c green pepper, chopped 2 tomatoes, chopped and drained 1 c grated cheddar cheese Place vegetables on top of spread.  Sprinkle with cheese.  Makes two plates.

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.