Our Grandmothers' Recipes

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 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.

Crust: 1 1/4 c flour 2 TBS powdered sugar 1 stick melted oleo or butter Mix together and press into pie pan. Bake shell until a golden brown. Pie: 1 pkg Jello (any flavor) 1 c boiling water 2 c ice cubes 1 (8 oz) tub Cool Whip Dissolve Jello in boiling water. Add ice cubes and stir. Remove any unmelted ice cubes and add cool whip. Pour into pie shell and chill. Note: Any pie shell will do, as well as a graham cracker crust.

Picture is dressing from Cindy's notes from Myra 1 qt crumbled biscuits (20) 1 qt toasted white bread (8 slices) 1 qt corn bread mix, yellow (3 6oz pkgs) 1 c chopped onion 1 c green onion tops 1 1/2 cans chicken broth 1 c celery 1 c butter 2 tsp sage 1 tsp salt 1/2 tsp pepper 2 eggs, slightly beaten Add all except broth, butter and eggs. Toss well. Cook in well greased baking dish. Serves 14 people. Note: I typed exactly what was written. I guess you can figure on your own what to do with the broth, butter and eggs. Another dressing recipe of Twomama's will be added soon. UPDATE: After talking to Cindy, she gave me Myra's version and I halved it: 6 pkg Martha White white cornbread, baked 1/2 stick butter 1 bunch celery, chopped 1 1/2 bunch green onion, chopped 1/2 large onion, chopped 1/2 box of croutons 3 cans of chicken broth 1/2 can cream of chicken soup 1-2 tsp ground sage salt pepper 1 egg* Mix and put in 9x13 baking dish.  Ba...

6 c green beans 8 slices crisp bacon 2 (10 3/4 oz) can cream of mushroom soup 2 (3 or 4 oz) can sliced mushrooms 2 envelopes onion soup mix 1/2 tsp oregano Cook beans until barely done. Mix with remaining ingredients. Save 2 slices bacon for garnish. Refrigerate over night to blend flavors (very important). Bake in casserole dish at 350 degrees. Serves 12 people.

1 gallon dill pickles 5 lb sugar 4 oz tabasco Drain and slice pickles. Drain 4 -5 hours. Layer all in jar. Shake jar two times a day for five days.

1 to 1 1/2 c of buttery oil 2 TBS worcestershire sauce 1 tsp salt 1 tsp pepper 1 tsp sage 3 or 4 cloves of garlic juice of 1 lemon Mix all for sauce. Turkey: Clean turkey; salt and pepper inside and outside. Stuff 2 or 3 small onions and/or cut stalks of celery and apple in turkey. Baste turkey with above sauce. Fire: Soak 1/2 sack hickory chips in pan of water for 45 minutes to 1 hour and until none are floating. Place 1/2 sack on fire when flame from starting fluid is out. Place turkey on grill to smoke. Watch water and charcoal; when low, add both. Same sauce may be used for briskets and porkribs.

1 egg 1/2 c flour 4 TBS water pinch baking powder Stir lightly. Heat oil to 380 degrees.

2 parts half & half 1 part creme de cocoa 1 part creme de banana Add ice and blend.

2 eggs, beaten 2 lb ground beef 2 c bread crumbs 3 TBS onion flakes 1/4 c minced green pepper 2 TBS horseradish 1 TBS salt 1/4 c milk 1/4 c catsup 1 tsp dry mustard 1/2 c ketchup Add eggs to meat. Except ketchup, add remaining ingredients. Shape into a loaf in a greased loaf pan. Spread with 1/2 c ketchup. Bake in moderate oven (400 degrees) for 40 minutes. Serves six.

1 1/2 lb round or rump beef, 1 1/2" thick 2 TBS flour 1 tsp salt 1/8 tsp pepper 2 TBS vegetable oil 1 1/2 c canned tomatoes 3 large onions, thinly sliced 1 stalk celery, diced 1 clove garlic, minced 1 TBS A-1 Steak Sauce 1/4 c raisins (optional) Trim excess fat off meat. Combine flour, salt and pepper. Lay beef on bread board, sprinkle with half of flour mixture. With rim of a saucer, pound flour into it. Turn over, and pound remaining flour into other side. Heat salad oil in a heavy skillet on medium high. Brown meat well. Add rest of ingredients. Stir well, cover, simmer 1 3/4 - 2 hours or until meat is tender. Skim off fat if necessary. Makes four servings. Serve with sauce around it.

1 c brown sugar 1 c white sugar 2 eggs 1 c oil 2 1/2 c flour 1 tsp salt 1 tsp cinnamon 1 tsp nutmeg 1 c buttermilk 1 tsp soda 1 t vanilla 1 c coconut 1 c pecans Sift flour and mix salt, spices. Set aside. Cream sugars, eggs and oil. Beat the buttermilk andsoda well by hand. Add creamed mixture. Gradually add dry ingredients. Add vanilla, coconut and pecans. Mix and bake in layers or tube pan at 350 degrees for 50 minutes. Makes two 9" or three 8" layers. FROSTING: 1 (8 oz) pkg cream cheese, softened 1/2 stick butter, softened 1 box powdered sugar 1 c pecans, chopped 1 c coconut 2 tsp vanilla 2 TBS milk (may be added for spreading consistency)

Decrust 4 slices of bread. Butter both sides and put in bottom of 9x9 pan. Mix 5 beaten eggs with 1 1/2 c milk, 1 tsp dry mustard, 1 tsp salt, 1/2 tsp minced onion. Pour liquid over bread. Mix in sausage, ham or bacon. Scatter 1 c grated cheese over top. Refrigerate 4-6 hours or longer. Cook 30 minutes at 350 degrees until cheese is melted.