I made up a recipe book for my relatives several years ago through a now-extinct website that would print them up for you. I was able to add a picture of my grandmother in the front with several of her great-grands, then recipes she wrote up for me. I added some of my own favorites to flesh it out a little. Since everything is on a word document on my computer, and my computer has been known to act up now and again, I’m posting everything here. Several of the recipes are duplicates of others already posted, but I wanted to post all of the cook book recipes together.
salt to taste
sweet pickle relish to taste
mayonnaise to moisten
Hard boil as many eggs as desired. Peel eggs and cut them in half. Remove yolks and place them in a bowl. Mash egg yolks with a fork, salt to taste, add sweet pickle relish and just enough mayo to mix well. Return yolks to egg white halves.
You can place the yolk mixture in a plastic baggie, snip off a corner, and pipe it back into the whites for a fancier presentation. Garnish with paprika and parsley, if desired.
2 cans fruit punch
1 can pineapple juice
1 large can frozen orange juice concentrate
2 large bottles of ginger ale
1 pint orange or lime sherbert
Mix together punch, pineapple juice, and frozen orange juice concentrate. Just before serving, add ginger ale and sherbert.
Optional: For a different look and taste, add a can of fruit cocktail or add 3 ripe crushed bananas.
Serves a group of 12 or more.
I can taste this punch as I type! It is the flavor of a party at Grandmother’s house, or perhaps at a church pot luck. It was always served at special occasions for “company”.
Great to make with children.
3 cans biscuits
1 and a half sticks of butter
1 tsp cinnamon
1 cup brown sugar
Cut each biscuit into quarters. Roll each fourth into a ball. Mix brown sugar and cinnamon. Roll each ball into sugar mixture one at a time. Drop balls into a buttered bundt pan. Combine the butter with the rest of the brown sugar and cinnamon in a sauce pan; cook until the butter and sugar melt together. Pour over the biscuits. Cook one hour at 350 degrees. Turn onto a plate while still hot so syrup in the bottom will run down over the biscuits.
A major component of cornbread dressing!
Best cooked in a cast iron skillet. (Buy one if you don’t have one already!!)
Self rising corn meal mix, apx. 2 cups
2 eggs, well beaten
apx. 1.5 tablespoons baking powder
apx. 1 cup milk (if you use skim, cut the baking powder to 1 teaspoon)
Mix all of the ingredients together and bake in an oven proof fry pan (like a cast iron skillet) at 350 degrees for apx. 30 minutes until top is golden brown and sides pull away from the side of the pan.
You can follow the directions on the package of corn meal mix, which vary slightly from this. The batter should be soupy and wet, almost as wet as pancake batter.
1 – 2 – 3 Pound Cake
Everyone loves this cake!
1 cup Crisco
2 cups sugar
3 cups cake flour
1 teaspoon vanilla
milk, if needed
Cream Crisco and sugar with an electric mixer. Add vanilla. Add 2 eggs, mix well, then add one cup of flour. Alternate eggs and flour until all is used. If cake dough is too thick add a little milk until proper consistency. Pour into a well greased bundt or loaf pan. Bake at 325 degrees until an inserted toothpick comes out clean, at least one hour.
Grandmother wrote, in answer to the prompt ‘The person who loved this most’, “Sue, Donnie”, but I don’t think they like it more than Kim, Abi, and Livia!! She’s been making it in loaf pans lately since that shape freezes well, but we like it better in a bundt pan since there is more crust, Kim’s favorite part. This is a dense cake that works for 3-D pans. Add mashed strawberries mixed with a little bit of sugar and some whipped topping for strawberry shortcake.
Coconut Cake with Foolproof White Frosting
3 layer cake
1.5 cups sugar
5 tablespoons water
2 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla
Make any white cake recipe. Bake 3 layers. Frost each layer with white frosting. Spread coconut (canned is best) over each layer, on top and sides.
Foolproof white frosting:
Beat egg whites and cream of tartar until stiff and set aside. Mix sugar and water, boil for 3 minutes, then pour into egg whites all at once. (Does not specify if the sugar/water mixture should cool first, but my guess is that it should, at least a little, although if it’s hot it might heat the egg whites enough to prevent salmonella poisoning.) Beat with an electric mixer 5 minutes, add vanilla.
Try to find pasturized egg whites! With today’s farming techniques salmonella could be a problem.
Santa’s Whiskers Cookies
1 cup butter
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla or rum extract
2.5 cups sifted all purpose flour
3/4 cup finely chopped red and green candied cherries
1/2 cup finely chopped pecans
3/4 cup flaked coconut
Using an electric mixer, cream together butter and sugar. Blend in milk and vanilla. Stir in flour, candied cherries, and nuts. Form into logs about 2 inches in diameter. Roll each log over a mound of coconut poured onto wax paper. Wrap and chill several hours or overnight. Slice 1/4 inch thick and place on ungreased cookie sheet. Bake in 375 degree oven for 12 minutes or just until edges are golden brown. Line a lidded cookie tin with foil and freeze or refrigerate until ready to use. Will keep frozen for months.
3 eggs, beaten well
1 cup sugar
9 inch pie shell
1/2 cup dark Karo syrup
1 cup pecans, chopped medium
3/4 stick butter or margarine, softened
Preheat oven to 350 degrees.
Beat eggs in bowl with sugar and Karo. Next add butter and mix together. Mix in the pecans last. Pour into the unbaked pie shell. Bake 40 to 45 minutes.
Home Made Ice Cream
1 can Carnation milk, chilled overnight
1.5 gallons milk
2 cups sugar
1 teaspoon vanilla
Fresh fruit- peaches, strawberries, blueberries, etc. (chop larger fruit)
Rock or Ice Cream salt
Place Carnation milk in a mixer bowl and whip until thick. Add other milk, sugar, and vanilla and 1 kind of fruit. Place in ice cream freezer, leaving about 1.5 to 2 inches at the top for expansion. Freeze per freezer directions and enjoy!
Delicious served with peanut butter and crackers.
By Kim S.
Large turkey (I used an 11.4 pounder the first time I did this)
carrots, large sweet onion, celery, other root vegetables if you have them
fresh herbs (dill, parsley, sage, rosemary, or whatever your grocery sells)
poultry seasoning (I like the PS from The Fresh Market, sold in bulk)
garlic powder (just a light dusting)
softened butter, apx. half a stick
canned or homemade chicken broth
Prep: Cut the vegetables in large chunks and place in the bottom of the roasting pan. (They will be discarded later so size isn’t important.) Rinse the fresh herbs and pat dry.
Put salt and other seasonings in small bowls so that you can put them on the bird while your hands are yucky without worrying about contaminating the containers. (Put slightly more than you think you will need; discard what you do not use.)
Prep the bird:
~ Remove the giblets from the NECK and BODY cavities (look in 2 places!!)
~ Pat the bird dry with paper towels (rinsing is no longer recommended since splashing water can contaminate other areas of your kitchen)
~ Put the bird in the roasting pan on top of the veggies
~ Using your hands, rub the bird all over with the softened butter, even under the skin as far as you can reach and in the body cavities; don’t forget the underside.
~ Rub salt all over, even in the cavities; don’t forget the underside
~ Sprinkle on the other seasonings to taste (Kevin likes a lot of dill; only use a little bit of garlic powder; fairly heavy on the poultry seasoning)
~ Cram the fresh herbs into the neck and body cavities
~ Pour a few cups of chicken broth into the bottom of the roasting pan
~ Do not cover yet
~ Put the prepped bird in a pre-heated 350 degree oven
~ Let it cook for about an hour at 350 then cut it down to 325
~ After you cut the temperature down, start basting- using a turkey baster, suck up broth from the bottom of the pan and squirt it all over the top of the bird and in the body cavity
~ Baste approximately every 15 to 20 minutes until done
~ When the top starts to look brown and delicious, cover (tent) the bird loosely with foil
~ Follow the cooking guides for the size bird you are making; start checking the temperature with a meat thermometer about 20 minutes before the recommended cooking time has passed. Be careful that you are measuring the temperature of the bird and not the oven!
~ When the turkey reaches a temperature of 170 degrees in the thickest part of the thigh it’s done (although I’ve seen cooking shows that say you can take it out at 160 and it will “carry over cook” the last 10 degrees).
~ Take it out of the oven and let it sit 15 to 30 minutes before carving. This is an important step- don’t skip it! It lets the juices settle so the meat is tender and moist.
~ Make gravy with the pan drippings while the bird is resting.
~ Carve and enjoy- yum!
I heard recently that you can cook the turkey upside down for the first half hour to hour of cooking time, which lets the juices flow into the breast for moistness. You flip it back over for the rest of the cooking time so the skin gets nicely browned.
Cornbread Dressing with Chicken
This takes forever but it is WORTH THE WORK!!
1 fryer chicken, boiled, deboned, skinned, and chopped the night before
Strained liquid/broth from the fryer (ALL of it!)
1 recipe of corn bread
2 or more slices of white bread, torn up into small pieces
1 large chopped onion
1 cup chopped celery
1 tablespoon sage
black pepper to taste
1 can cream of chicken soup
Place cornbread into a large casserole dish and break up into small pieces. Add the broth from boiling the fryer, cream of chicken soup, onions, celery, sage, 2 slices of white bread (add more if the dressing is too grainy), pepper to taste, and the chopped chicken. Mix well. This should be fairly soupy at this stage; add canned broth or milk if necessary.
(Tastes best if made to this point one day ahead, covered, and refrigerated over night. Make sure to use a dish that is safe to go from refrigerator to stove, like Corningware.)
Bake at 350 degrees for one hour or until light brown; may need longer if cold at start of cook time.
Ham with Brown Sugar and Crushed Pineapple
An Easter Sunday Favorite
Serves 10 to 12
8 to 10 pound cured ham
large can crushed pineapple
1 cup brown sugar
Score the ham all over top and sides, making little holes to stick the cloves in. Mix together brown sugar and crushed pineapple. Do NOT add salt or pepper!! Place 3 or 4 cloves in holes then completely cover ham with the brown sugar and pineapple mixture. Bake, covered, about 1.5 hours at 350 degrees. Remove cover and bake until brown.
Grillades and Grits
Southern Living, January 1999
1 1/2 pounds top round steak
3 tablespoons all-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/8 teaspoon ground red pepper
3 tablespoons butter or margarine, melted and divided
1 small onion, chopped
1/2 cup chopped celery
1 green pepper, chopped
4 cloves garlic, minced
1 (14.5-ounce) can tomatoes, undrained and chopped
1 cup water
4 cups hot cooked grits
Pound steak to 1/4-inch thickness with a meat mallet or rolling pin. Cut steak into 2-inch squares; set aside.
Combine flour and next 4 ingredients in a large heavy-duty, zip-top plastic bag. Add steak; seal bag, and shake to coat.
Brown half of steak in 1 tablespoon butter in a Dutch oven over medium-high heat about 2 minutes on each side. Remove from Dutch oven; keep warm. Repeat procedure with 1 tablespoon butter and remaining steak. Remove from Dutch oven.
Add remaining 1 tablespoon butter, onion, and next 3 ingredients to Dutch oven. Cook over medium heat, stirring constantly, 5 minutes or until vegetables are tender. Add tomatoes and water; return steak to Dutch oven. Cover, reduce heat, and simmer 45 minutes, stirring once.
Spoon grillades over grits, and serve hot.
I ran across this recipe on the internet and it surprised me- I’d never heard of such a dish, and it’s supposed to be southern! Turns out it’s Louisiana southern, not Alabama southern, but it’s still yummy. It’s frequently served as brunch but we like it for dinner. Kevin makes it- he says “just don’t rush it”!
By Kim and Kevin S.
Shredded carrot (experiment with the amount; Kevin likes a lot, so you need at least a cup or two per pound of meat, if not more)
1 egg per pound or pound and a half of meat
breadcrumbs to bind
LEAN, lean, lean ground beef (we like Maverick Ranch, available at Publix)
Whole wheat buns
Condiments of your choice
Mix together the beef, shredded carrots, egg, and breadcrumbs. Form patties. Grill or cook on a stove top grill pan until done. Place on whole wheat buns and top with your choice of condiments.
This is a great make ahead meal. I like to “flash freeze” the patties in large quantities. I make them up then place them in a single layer on a cookie sheet and freeze them for a few hours until they are frozen. Once they are frozen, they can be placed in a ziploc bag in the freezer. You can use them easily- they won’t stick together so you can take out the exact amount you need.
It’s great for meat eaters- it makes the lean beef a lot more moist and you can’t taste the carrot at all.
Sweet and Sour Meatballs
2 packs brown gravy mix
1/4 cup brown sugar
1/4 cup vinegar
2 teaspoons soy sauce
1 can crushed pineapple in syrup
1 can sliced water chestnuts
1.5 pounds ground hamburger meat
salt and pepper to taste
Mix together the meat, breadcrumbs, salt, pepper, and egg; roll into balls and cook.
Place 2 cups cold water and gravy mix in a pan. Cook over low heat, stirring while you make the meat balls. When the gravy is thick, add crushed pineapple with syrup, brown sugar, vinegar, and soy sauce. Just before serving, add drained water chestnuts.
Serve over rice.
Fish, cleaned and cut up into any size
Corn meal and salt for breading
Sprinkle salt over fish and roll in corn meal. Fry in deep cooking oil until golden brown. Drain on paper towels.
Ray (Granddaddy) loved this meal the most.
Serve with hush puppies.
1.5 cups self rising corn meal
Half a medium onion chopped finely
2 tablespoons self rising or all purpose flour
1 cup milk
Cooking oil for frying (use the hot oil from cooking fried fish)
Mix together self rising corn meal, onions, flour, egg, and milk. (Can add additional water until you get the right consistency.) Drop into the hot oil by the tablespoon. They usually will turn over by themselves. Watch closely so they don’t burn. Drain over paper towels.
butter, apx. one quarter cup
self rising or all purpose flour, apx. one quarter cup
Obtain the drippings:
Once you’ve cooked the turkey, pour off the drippings into a bowl, straining out the vegetables. Fill a de-fatting cup with some of the liquid. The roasting pan should be empty except for the brown bits left on the bottom. Put the roasting pan on the stove top on medium heat and add the roux. Scrape up the juicy bits left in the pan (deglaze it), stirring constantly. Add the de-fatted drippings by slowly pouring into the roux mixture, again stirring constantly. (If necessary, add chicken broth so you have at least a cup of liquid.) Stir, stir, stir. Pour your mixture back into the frying pan if necessary. Bring to a boil, while stirring, let boil for one minute, and it’s done!
Make a roux of equal parts butter and flour:
~ Mix the butter and flour in a frying pan on medium heat until the butter melts and mixes thoroughly with the flour. Continue cooking and stirring until it starts to brown slightly.
Did I mention the stirring? If you do not stir it constantly it will burn. Make sure to have the broth/turkey drippings de-fatted and ready to go before you start the roux. This cooks in just a few hectic minutes!!
Red Eye Gravy
2 ham slices
1 cup coffee
Fry ham in the cooking oil until brown and set aside. Pour the coffee into the fat frying in the pan, being careful as it boils up very high. Let boil for about one minute and pour into a bowl. Serve with biscuits, ham, and eggs, if you like.
Oh my gosh- this is unbelievably unhealthy!! Make it at your own risk.
1.5 cups cooking oil
dash of salt and pepper
2 tablespoons flour
milk, apx. one cup
Combine all ingredients. Cook over medium heat, stirring constantly until brown. Add one cup of milk and stir thoroughly. If too thick, add more milk. If too thin, let boil until it thickens. Great over mashed potatoes or rice.
Let this brown for gravy.
1.5 pounds lean stew beef
water to cover beef in the pan
5 white potatoes, peeled and chopped
6 carrots, peeled and chopped
2 small cans tomato sauce
1 large can of tomatoes
Optional: one medium chopped onion
salt to taste
Place beef and water in a boiler pan with a lid. Add one teaspoon salt, cook over medium heat 45 minutes to one hour. Add the rest of the ingredients, cook 30 minutes longer. Add more water as needed and more salt if needed after tasting.
5 pounds peeled, uniformly cubed/diced Idaho potatoes
2 hard boiled eggs, peeled and mushed up with a fork
1 medium jar chopped pimento
1 red apple, peeled, cored, and chopped (leave out for Uncle Chipper)
1 medium sweet onion, chopped finely (leave out for Grandmother)
half cup of finely chopped celery
one half to three quarters of a cup sweet pickle relish
1 tablespoon yellow mustard
one half cup mayonnaise, or enough to coat ingredients
Cover potatoes in a large pot with cold water, add one tablespoon salt. Bring to a boil and cook over medium heat until tender, anywhere from 3 to 10 minutes depending on the size of the potatoes. (Test before removing from the heat by jabbing a large chunk of potato with a fork, cool under running water, and eat it- if it’s tender, they are done.) Drain, place in salad bowl, add all other ingredients, and mix gently. Add more relish or mayo to moisten if necessary. (Relish is healthier!!)
Sprinkle top with paprika to garnish.
One of Kim’s favorites.
raisins (one cup per pound of carrots), regular or golden
Mayonnaise to moisten
Optional: Peeled, chopped apple or one half cup coconut
Peel and finely grate carrots (this is best done by hand- food processors just don’t do the job finely enough). Add raisins, more or less as desired. Add mayonnaise to mix well.
You can also add a dash of sugar if the carrots aren’t sweet enough.
“All of family” loves this recipe the most.
By Kim S. (based on a dish served at a local organic restaurant)
2/3 container of plain yogurt
1 to 2 tablespoons of honey, to taste
1 teaspoon cinnamon, or to taste
1 pinch of salt
1 red apple (we like galas)
1 tart green apple (we like Granny Smith)
1 stalk of celery
1/2 cup chopped walnuts
1/2 cup raisins, regular or golden
Make the dressing:
Mix together the yogurt, honey, cinnamon, and the pinch of salt; set aside.
Core and chop the apples and pear into bite size pieces. Slice the bananas and celery. Mix together with the fruit, walnuts, and raisins. Mix in the dressing. Can add additional yogurt if needed to moisten.
I first had this at a little organic restaurant and liked it so much that I came up with my own version. It is delicious! It’s a great side dish for hamburgers.
2 cans creamed corn
3 eggs, beaten
1 cup milk
4 tablespoons sugar
8 tablespoons self-rising flour
pepper to taste
Mix together corn, eggs, and milk.
In a separate bowl, mix dry ingredients and stir to remove lumps, then stir into to wet ingredients. Add pepper to taste. Pour into a heavily buttered casserole dish and cook at 325 for approximately one hour. Shake the casserole to test for doneness- look for a solid center.
No salt is called for because the creamed corn is already salted.
Black Eyed Peas
1 package of dry black eyed peas
small chunk of ham or 1 large pork chop
Look peas over closely for bad ones and little stones. Wash at least 3 times. Place in a large boiler with lid. Cover with cold water, adding ham or pork chop and one tablespoon salt; cover with lid. Cook slowly, stirring occasionally, adding more water as needed. Taste to see if more salt is needed. Cook until peas are all to pieces and the soup is thick.
If no ham or pork chop is available use bacon drippings instead. Judy loves this the most!
Fresh green beans
Ham slice or pork chop
salt to taste
Break ends off green beans, pull strings off if there are any, and break into small pieces. Wash well. Place in a covered boiler; add water, ham, or pork chop, 1 tablespoon salt. Cook slowly, stirring often to break up the beans and adding more water if needed. Taste for salt. Cook until beans are all to pieces, about one hour.
“All of family” loves this recipe the most. Kim’s note: Lately I’ve preferred the healthier option of steaming my beans with just a little bit of salt. I cook them until they get soft without falling “all to pieces”, about 10 to 15 minutes depending on how full the steamer is. Grandmother fusses every time I make them my way!
4th of July Favorite.
1 large can Van de Camp’s Pork ‘n Beans
1/2 large onion, chopped finely
4 or 5 slices of bacon
3 tablespoons catsup
1/2 cup brown sugar
1 tablespoon yellow mustard
Saute onion in small amount of fat until soft. Remove from fat and drain. Gently mix together beans, catsup, mustard, sugar, and onions and place in a baking dish. Place strips of bacon on the top. Bake in a 350 degree oven until bacon is crisp and some of the liquid is cooked out, about 45 minutes.
Sweet Potato Casserole
This could also be a dessert it’s so good!
5 large sweet potatoes, baked until soft, peeled and mashed
2 well beaten eggs
1 stick of butter
1/2 cup evaporated milk, more if needed
cinnamon to taste
1 cup brown sugar
To the mashed sweet potatoes, add butter, sugar, eggs, cinnamon, and milk. Mix well. Bake in a 325 degree pre-heated oven for 20 minutes. Remove from oven, cover with marshmallows and return to oven until marshmallows brown. Watch carefully so the marshmallows don’t burn.
You can make it ahead of time through the 20 minute cooking time, cover, and refrigerate until you need to finish it up. Heat it up again before putting on the marshmallows, which can take quite a bit of time.
You can make this healthier by switching out half the butter with applesauce, using fat free evaporated milk, and only using one egg. This can also be topped with pecans, but we purists like marshmallows the best. (Bryce is one of the purists- he LOVES this dish, mainly for the marshmallows!)
Deep Dish Chicken Pot Pie
1 2.5 to 3 pound broiler/fryer chicken
3 stalks of celery, with leaves, cut up
1 small onion, quartered
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1/2 of a 15 oz. package folded, refrigerated unbaked pie crust (one crust)
1/4 cup butter
1 cup sliced fresh mushrooms
1 large leek or onion, chopped
1/2 cup sliced celery
1/2 cup sweet red bell pepper, cut into 1/2 inch pieces
1/3 cup all purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup light cream or milk
1/2 cup loose pack frozen peas
1 beaten egg
Rinse chicken, place in a large pot and add 5 cups of water. Add celery with leaves, quartered onion, bay leaf, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil and reduce heat. Cover and simmer 45 to 60 minutes or until the chicken is tender. Remove chicken from the liquid and set aside.
Strain the broth by lining a sieve with several layers of cheese cloth, then set sieve over a large bowl and pour the broth through. Discard cheese cloth along with vegetables and bay leaf. Use a metal spoon to skim the fat that rises to the surface. Measure one and a half cups of the broth and save the rest for another use. When chicken is cool enough to handle, pull meat from bones and cut into cubes. Discard skin and bones.
In a large saucepan, melt butter, add mushrooms, leek or onion, sliced celery, and red peppers. Cook about 3 minutes or until tender. Stir in flour, poultry seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the reserved broth and cream all at once; cook and stir until thick and bubbly. Stir in chicken and peas then pour into a casserole dish. Cut crust 2 inches larger than the top of the casserole and brush edge of crust with egg. Place crust atop casserole, turn edges under, and flute them. Cut a one inch slit in the crust to let the steam out. Brush top of crust with egg. Bake at 400 degrees for 30 to 40 minutes or until brown.
Norma’s Fruit Cake
By Norma E.
1/2 pound (2 sticks) butter
1 and 3/4 cups flour
1/2 teaspoon baking powder
3/4 pound glazed cherries
1 pound glazed pineapple
4 cups pecans
1 cup sugar
1/2 oz. vanilla flavoring
Chop fruit and nuts into medium pieces. Cream butter and sugar until fluffy. Add well beaten eggs. Add flour and baking powder. Dust the nuts and fruit with some of the flour until dry; add flavorings. Add eggs and sugar mixture. If you are not using a non-stick pan, grease with shortening and line with wax paper. Bake 3 hours at 250 degrees.
3 cups sugar
1 and 1/2 sticks of butter
1 tablespoon white Karo syrup
1/2 cup milk
1 cup whipping cream
1 teaspoon vanilla
In a heavy saucepan, mix 2 and 1/2 cups sugar of the sugar with the butter, vanilla, milk, and whipping cream. Bring to a boil. Put the remaining half cup of sugar in a heavy saucepan and brown, pour into boiling mixture and cook about 45 minutes until a firm ball forms in a cup of cold water. Set saucepan in sink with some cold water in it and start beating it until mixture gets thick enough to frost the cake.
(Make a 3 layer cake from the pound cake recipe.)
Mama’s Tea Cakes (as I remember them)
Susan Burnette P.
This is in narrative form; the ingredients are not listed separately.
She filled her large mixing bowl full of self-rising flour. She packed it down in the center, pushing the flour up the sides of the bowl. In the cavity she put 2 eggs and 1 and 3/4 cups sugar, 1 cup Crisco, and 2 teaspoons vanilla. She started mixing the ingredients by hand, working tiny bits of flour into mixture until it was all mixed together and enough flour had been added in to make a roll of dough. She took out about 1/3 and put it on a floured surface, kneaded it until it was ready to cut. She cut it with a glass top that she had floured the edges. She baked them about 10 or 15 minutes in a wood stove. Temp? Who knows?
Blondell’s Tea Cakes
(Old Fashioned Tea Cakes)
By Blondell M.
This is in narrative form as written in a letter from Blondell to Doris.
Cream one cup of Crisco and 1 and 3/4 cups sugar. Add 2 eggs, 1 teaspoon of vanilla, 3 cups of flour. I use self-rising so I don’t have to add soda or salt. I use my mixer till I get to the last cup of flour and then I finish with a wooden spoon because it’s too thick for the mixer. I take out about 1/3 of the dough and knead it till it gets where I can roll it out and cut it. I bake it at 350 degrees 8 to 10 minutes. The extra flour I use in kneading it really helps because the cookies are real sweet. Use this with my love and best wished- this is not just like Mama’s but it tastes the same to me.
1/2 cup shortening
1/2 cup sugar
1/2 cup milk
2 cups all purpose flour
1 teaspoon baking soda
dash of salt
1 cup ripe mashed bananas
1/2 cup chopped walnuts
Cream together sugar and shortening. Add beaten eggs. Add dry ingredients, alternating with milk. Add bananas and nuts. Cook at 350 degrees 45 to 55 minutes.
2 quarts fresh strawberries
7 cups of sugar
1/2 of a 6 oz. bottle liquid fruit pectin (if not available, use Sure Jell and follow directions)
Wash berries, remove stems, slice lengthwise to halve; quarter larger berries. Measure 4 cups into a large saucepan; add 1 cup sugar. Mix carefully. Let stand 15 minutes. Add remaining sugar; mix well. Bring to a full rolling boil and boil hard for one minute, stirring constantly. Remove from heat, stir in pectin. Stir and skim alternately for 5 minutes to prevent floating fruit. Ladle into hot, scalded jars, seal at once. Makes seven 1/2 pint jars.
carrots, about 1/2 cup chopped
celery, about 1/2 cup chopped
salt to taste
thin egg noodles
Boil chicken and freeze for future use such as dressing, chicken divan, etc. Freeze half of the broth for future use. Place half of the broth into a boiler, add more water, carrots, celery, and salt. Cook over medium heat about 20 minutes. Add thin egg noodles and cook according to time on package. During cooking add water as needed and taste for salt.
Kim’s Chicken Soup
By Kim and Kevin S.
1 box matzoh ball and soup mix (I like Manischewitz) (You can also use plain soup mix or use your own broth; the matzoh balls are optional)
1 large cube of chicken bouillon if you have a large pot
1 package chicken legs
several chicken tenderloins, depending on how much your family will eat
1/2 tablespoon olive oil
2 to 3 tablespoons dill (add more or less to taste)
1 tablespoon salt (add more or less to taste)
5 carrots, peeled and sliced (more or less, depending on how much your family will eat)
2 stalks of celery, sliced
1 sweet onion, chopped into large, “rustic” chunks
One package soup noodles
For matzoh balls:
2 tablespoons canola oil
Fill a large soup pot (or dutch oven if you have one), about 3/4 full of water and place on the stove top at high heat. Add the soup mix, (don’t mix it up with the matzoh ball mix!), bouillon cube if needed, dill, olive oil, salt, and vegetables. When the water boils, reduce the heat to a strong simmer. Add the chicken and make the matzoh balls according to package directions. (If your chicken is frozen, there is no need to defrost, just add it before starting the matzoh balls; if fresh, add after the matzoh balls go into the refrigerator to chill. It cooks quickly; if you over-cook the chicken it will become tough.)
To serve: spoon some of the noodles into each bowl and top with soup. This is a great comfort food when anyone has a cold.
1 fryer chicken, boiled, de-boned, skin and bones discarded, and chopped
1 medium block of cheddar cheese, grated
2 cans cream of mushroom soup
1/2 cup mayonnaise
2 tablespoons lemon juice
2 packages frozen chopped broccoli (or spears)
Bread crumbs for topping
Place a layer of 1/2 the cooked broccoli in a baking dish, add 1/2 of the cooked chicken, 1/2 the mushroom soup mix, and 1/2 the grated cheese. Repeat with remaining ingredients ending with cheese. Top with breadcrumbs.
Bake for 20 minutes at 350 degrees.
This is a FULL FAT dish! (I wouldn’t recommend eating it very often.)
1 cup sugar
1 teaspoon cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup water
2 cups pecan halves
In a pot on medium – high to high heat, mix together all ingredients except pecans. Let mixture boil one minute. Add the pecans and stir until crystallized. Turn out onto wax paper, separate, and let cool.
Someone gave this recipe to me (Kim) with a tin of the nuts as a gift years ago. I’ve made it frequently over the years- it’s been a great gift for mail carriers, co-workers, family members, etc.
Woman’s Day, 12/11/84
3/4 cup granulated sugar
1 package (17.25 ounces) frozen puff-pastry sheets, thawed
1 and 1/2 teaspoons ground cinnamon
Sprinkle pastry board or cloth with 1/4 cup sugar. Lay pastry sheets on board directly on top of one another. Roll lightly, keeping rectangular shape, until sheets stick together. Mix 1/4 cup sugar with the cinnamon; sprinkle over pastry. Press sugar mixture lightly onto pastry with rolling pin. Fold by rolling both ends to the middle. Wrap in waxed paper; chill 30 minutes. Line baking sheet with foil, dull side up. With a long sharp knife, cut pastry in 3/8 inch slices. Spread the remaining 1/4 cup sugar on waxed paper; press cut sides of pastries into sugar. Place 2 inches apart on baking sheet. Bake in top third of a pre-heated 375 degree oven 20 minutes or until lightly browned on bottom. Turn pastries over; bake 4 to 5 minutes longer until golden brown. Cool on rack.
Nutrition info: 58 calories, 0 g pro, 9 gr car,2 gr fat, 0 mg chol, 26 mg sodium
These are mini-“elephant ears”, the pastries you can get at almost any bakery. It’s a perfect “company” dessert.
Black Eyed Pea Salad
Kim and Kevin S.
1 can Bush’s black eyed peas (or your favorite brand)
1 diced tomato
1/4 diced sweet onion
1 diced bell pepper (optional)
Italian salad dressing, to taste (we like 7 Seas, the kind you get in the packet and mix up yourself)
Mix together all ingredients, stirring gently so you don’t break up the beans. Put in enough salad dressing to make it moist but not soggy. Good chilled.
This recipe started from a cookbook recipe I can’t find now, but we morphed it and made it our own. The Bush’s black eyed peas are really tasty; they are great in this recipe since they are still firm enough to hold their shape.
This is how I remember Grandmother’s recipe
4 to 5 tea bags, Lipton or Luzianne
3/4 cup sugar or more/less to taste
Fill your kettle with water and bring to a boil. Put the tea bags in the tea pot and fill almost to the top with the boiling water. Let steep for at least 10 to 15 minutes. Pour the steeped hot tea carefully into the tea pitcher and add the sugar; stir to dissolve. Add cold water to the top of the pitcher. Stir and serve over ice.
Updates: You can make a simple syrup with the sugar to make sure it all dissolves by boiling it in an equal amount of water and stirring until the sugar is dissolved before adding it to the pitcher. To cool the tea more quickly, add a bunch of ice to the pitcher along with the cold water, but slowly so you don’t crack it! It will crack easily when adding hot and cold liquids, so be careful.
Grandmother doesn’t make her tea with sugar anymore and can’t remember how much she used to use. (Darn artificial sweeteners.) She didn’t measure because she had a scoop that dipped out the right amount; I have no idea how much the scoop would hold, or if she used one or several scoops. I must have watched her make this tea a million times. I’d never heard the term “sweet tea” until I was an adult, but that’s what this is- good old southern sweet tea.
I realized I was missing a couple of favorite recipes, so I e-mailed Grandmother for them. This is what she wrote back:
SWEET POTATO PIE
1 unbaked 9 inch pie shell 1 cup light corn syrup
2 cups, cooked, mashed potatoes 1 tsp. vanilla
1 tbsp. butter 1/2 tsp ginger
2 eggs 1/2 tsp cinnamon
1 cup evaporated milk 1/2 tsp. grated nutmeg
3/4 cup brown sugar Whipped cream for garnish
Whip butter into mashed potatoes. Beat eggs and blend with potato and butter. Mix in evaporated milk, brown sugar, corn syrup. vanilla, ginger, cinnamon, nutmeg. Pour mixture into pie shell and bake for 35 to 45 minutes in 375% oven. Serve with whipped cream if desired.
Buy can of pumpkin, not pie mix, and follow recipe on can.
Good luck with your pies.