Our Grandmothers' Recipes

aka Sheet Cake 1/2 c margarine 1/4 c cocoa 1 c water 2 c flour 2 c sugar 1/2 c buttermilk 2 eggs 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1 tsp vanilla Heat oven to 400 degrees.  Grease and flour 10x15 sheet pan.  Combine margarine, cocoa and water in saucepan.  Bring to a boil; remove from heat.  Sift flour and sugar into large mixer bowl.  Add chocolate mixture and beat at medium speed until blended.  Continue beating while adding buttermilk, eggs, soda, salt, cinnamon and vanilla.  Pour into prepared pan and bake in preheated oven for only 20 minutes.  (Cake may not appear to be done, but it is.)  Remove from oven, let cake remain in pan and frost with Cocoa Icing while cake is still hot.  Allow cake to cool thoroughly before cutting. Cocoa Icing 1 box (1 lb.) powdered sugar, sifted 1/2 c margarine, melted 1/4 c cocoa 6 TBS milk 1 tsp vanilla 1 c chopped pecans (optional) Combine sifted powdered sugar, mar...

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.

 2 c sifted all-purpose flour 1/2 tsp salt 1 TBS baking powder 5 TBS sugar 5 TBS butter 1 large egg, beaten 1/2 c heavy whipping cream Optional ingredient - 3/4 c dried cranberries, cherries or raisins 2 TBS sugar mixed with cinnamon or nutmeg 2 TBS cream Combine flour, salt, baking powder and sugar in a large bowl.  Cut in butter with a pastry blender (or fork) until it resembles small pebbles.  Stir in optional ingredient.  Mix in egg and 1/2 c cream. Preheat oven to 400 degrees.  Turn dough out onto lightly floured surface and knead lightly.  Pat into a 9 inch circle and to a 1/2 inch thickness.  Cut circles with a cookie cutter.  Place on baking sheet.  Brush tops with remaining 2 TBS cream and sprinkle with remaining 2 TBS sugar mixture. Bake 15 minutes, or until light brown. Note from Jeannine:  I use cranberries or cherries

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.