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.