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Tag: Family Recipes

Forgotten Chicken

Forgotten Chicken

Grease a 9×13 pan with butter. Spread 1 to 1 1/2 C. raw rice on the bottom of pan. Lay chicken on top. Pour 1 can cream of mushroom soup diluted with 1 1/2 C. Milk over the top of the chicken. Sprinkle envelop of dry onion soup mix over the top. Cover pan with foil. Bake 2 hours at 350. Sprinkle with Parsley and Paprika before serving.

Eggnog

Eggnog

6 Beaten Eggs
2 C. Milk
1/3 C. Sugar
2-4 T. Light Rum
2-4 T. Bourbon
1 tsp. Vanilla
1 C. Whipping Cream
2 T. Sugar
Ground Nutmeg

In large heavy saucepan mix eggs, milk, and 1/3 C. sugar. Cook and stir over medium heat till mixture coats a metal spoon. Remove from heat. Cool quickly by placing pan in a sink or bowl of ICE water and stirring 1-2 minutes. Stir in rum, bourbon, and vanilla. Chill 4-24 hours. At serving time, in a bowl, whip cream and 2 T. sugar until soft peaks form. Transfer cold egg mixture to serving bowl. Fold in whip creamed mixture. Serve immediately with one or several of the following: ground nutmeg, chocolate curls, peppermint sticks, orange slices, maraschino cherries, cinnamon sticks, whipping cream, whipped, sherbet, ice cream, flavored brandy or liqueur, plain brandy, rum or whiskey.

Doris’ Chicken & Rice Casserole

Doris’ Chicken & Rice Casserole

1 Chicken
Celery Salt
Onion Salt
Marjoram
1 C. Chopped Celery
1/2 medium Onion
1 Green Bell Pepper
8oz. Water Chestnuts
2 cans Cream of Chicken Soup
3/4 C. Mayonnaise
1 box Long Grain or Wild Rice

Cook chicken in water seasoned with celery salt, onion salt and marjoram. Cool, cut in pieces, remove bones. Cook rice according to package directions. Combine cooked rice and chicken with all remaining ingredients. Pour into buttered casserole dish. Cover and refrigerate overnight. Bake at 325 for 50-60 minutes. In last 10 minutes of cooking, sprinkle with crumbled potato chips.

Aunt Velma’s Shortbread

Aunt Velma’s Shortbread

1 C. Butter
1/2 C. Icing Sugar
2 1/2 C. all purpose Flour, sifted

Preheat oven to 350Fø. Place butter in bowl, should be at room temperature. Add icing sugar. work together with hands. Add flour. Keep working with hands till well mixed. Put the dough on a board and pat to 1/2″ thickness. Cut in rectangles or fancy designs. Bake 20 – 25 minutes at 350Fø till brown on edges.

Aunt Velma’s Crunch Jumbo Cookies

Aunt Velma’s Crunch Jumbo Cookies

1 C. Sugar
1/2 C. Oleo
1 1/4 C. sifted Flour
2 C. Rice Crispie Cereal
1 C. Chocolate Chips
1/4 tsp. Salt
1/2 tsp. Baking Soda
1 Egg
1 tsp. Vanilla

??? Bake at 350 degrees. Flatten. ??? I assume mix all together. Bake how? Drop like batter in X amount???

Aunt Velma’s Apple Cake

Aunt Velma’s Apple Cake

1 C. Sugar
1 tsp. Salt
2 C. Flour
2 tsp. Baking Soda
1 tsp. Cinnamon
2 Eggs
1/2 C. Crisco
4 C. Apples, chopped
1 tsp. Vanilla
1/4 tsp. Cloves
1/2 tsp. Nutmeg
1 C. Nuts, chopped

Beat shortening, sugar and eggs and beat well. Add apples and mix. Sift dry ingredients together then add to apple mixture. Add Vanilla and 1 C. chopped nuts. Pour into pan and bake at 350 degrees for 45 minutes.

Rum Sauce for Aunt Velma’s Apple Cake: Bring to boil 1/2 C. butter, 1/2 C. Cream or canned Milk, 3/4 C. sugar. Add 1 tsp. Vanilla, 1/2 tsp. Rum flavoring. Serve over warm apple cake.

Apple Cake

Apple Cake

2 C. Finely Diced Apples
1 C. Sugar
1 Egg
1 C. Flour
1 ½ tsp. Cinnamon
1 tsp. Baking Soda
¾ C. chopped Nuts
1 tsp. Vanilla

Topping
½ C. Brown Sugar
2 T. Flour
1 C. Water
¼ lb. Butter
1 tsp. Vanilla

Mix apples and sugar together. Let stand until sugar is thoroughly dissolved. Add egg and beat well. Sift dry ingredients together. Stir into apple mixture. Add nuts and vanilla. Put into 8” x 8” pan and bake 375 for 40-45 minutes. For topping: Cook sugars, flour and water until clear. Add butter and vanilla. Stir until butter melts. Pour over cake while both are hot.

Dinner Rolls

Dinner Rolls

Crumble one cake of yeast into a bowl. Add 2 1/2 cups lukewarm milk and stir until yeast is dissolved. In mixing bowl, cream 1/2 cup shortening. Gradually add 2 T. sugar and 2 tsp. salt. Sift 5 cups flour. Add 1 cup to mixing bowl, beat well. Add 1/2 cup yeasted milk. Beat well. Repeat until all flour and yeasted milk is used, beating between each addition. Continue to beat until dough is smooth, scraping bowl often. Cover with damp cloth and allow to rise in warm area (80 degrees) until double in bulk, about one hour. Punch down, stirring with a spoon. Drop by large spoonfuls into lightly greased muffin cups, filling them about 2/3 full. Cover and let rise again, about 20 minutes to double. Bake 20 minutes at 450 degrees. Makes 30 rolls.

Cranberry Fruit Bread

Cranberry Fruit Bread

2 C. Flour
1 C. Sugar
1 1/2 tsp. Baking Powder
1 Egg
1/2 tsp. Baking Soda
1 tsp. Salt
1/2 C. Nuts
1/4 C. Shortening
3/4 C. Orange Juice
1 T. Orange Zest
1 C. Cranberries, coarsely chopped

Sift dry ingredients together. CUt in shortening, combine orange juice and rind with well beaten egg. Pour all at once into the dry ingredients, mixing just enough to dampen. Carefully fold in chopped nuts and cranberries. Spoon into greased loaf pan. Spread corners and sides slightly higher than the center. Bake in 350 degrees for about one hour.

Doris’ Red Kidney Beans & Rice

Doris’ Red Kidney Beans & Rice

Use about 1/2 package dried red kidney beans; soak overnight and rinse, discarding any stones. Add soaked beans to large pan and fill pan with fresh water to about 3″ above beans. Add one large diced onion, ham chunks or bacon bits, salt, pepper and 1 diced clove garlic. Cook over medium heat about 2 hours. Serve over hot cooked rice.

Chicken Pie with Butter Crust

Chicken Pie with Butter Crust

5 lb. skinless meaty chicken breasts and thighs
1 large onion, quartered
1 1/2 C. finely chopped Onion
2 1/2 C. Cooked Cubed Potatoes
4 medium carrots, cut into julienne strips (1 1/2 C.)
1 C. sliced Celery
2/3 C. all purpose Flour
2 C. All purpose Flour
4 tsp. Baking Powder
3 T. melted Margarine
3/4 C. Milk

In a Dutch oven or large saucepan, combine chicken, onion, and 1 T. salt. Bring to a boil, reduce heat, cover and simmer 40 minutes or until the chicken is tender. Remove from broth and reserve. Cool chicken. Remove meat from bones and cut into small pieces. In another sauce pan add diced potatoes, 1 1/2 C. diced Onion, carrots and celery in a small amount of water. Cover and cook 10 minutes or just until tender. Drain. Divide chicken and vegetables into two ungreased 2 quart casserole dishes.

Sweet & Sour Chicken Wings

Sweet & Sour Chicken Wings

Disjoint 3 lb. Chicken wings. Save tips for broth. Put tips in pan, cover with water. Cover pan and simmer 30 minutes. Measure out 1/2 C. liquid; discard the rest. Pour broth in large bowl and add 1 1/2 C. sugar, 2 T. Soy Sauce, 6 T. Ketchup, 1 C. Vinegar and a dash of salt, stirring until sugar is dissolved. Sprinkle chicken with garlic salt. Roll each wing in cornstarch, dip in beaten egg & brown. Put in shallow pan, pour sauce over. Bake at 350 degrees for 4 (???) minutes. Turn over every 10 minutes.

Pat’s Kahlua

Pat’s Kahlua

Mix 1 1/2 C. ground Coffee with six cups water. Bring to a boil; turn off and allow to steep. In large pot combine 2 cups water and 4 cups sugar. Simmer until sugar is fully dissolved. Strain coffee and add to sugar water; allow to cool. Add 2 ounces vanilla, 4 cups karo corn syrup, 1 qt. 180 proof grain alcohol. Pour into jug. Add scored vanilla bean. Age 30 days before serving.

Corn Muffins

Corn Muffins

1 C. Flour
1 C. Corn Meal
2 T. Sugar
1/2 tsp. Salt
3 tsp. Baking Powder
2 Eggs, well beaten
1 1/4 C. Milk
3 T. melted Shortening

Mix all wet ingredients and stir until well blended. Sift together dry ingredients. Add dry ingredients to wet ingredients all at once. Stir till just blended, batter may be slightly lumpy. Pour into greased muffin pan. Bake at 425 degrees for 15-20 minutes. (If cooking in 8×10 pan, increase cooking time to 25-30 minutes)

Three Bean Soup

Three Bean Soup

6 slices Bacon, diced
2 large Onions, sliced
2 cloves Garlic, minced
2 lb. meaty Beef or Ham Shanks
6 C. Water
3 Beef Bouillon Cubes
1 15oz. can Pinto Beans, drained
1 15oz. can Kidney Beans, drained
1 15oz. can Garbanzo Beans, drained
3 carrots cut in 3″ slices
1/2 tsp. Oregano
1/2 tsp. Marjoram
Salt & Pepper

Cook bacon; remove from pan and discard all but 2 tablespoons of the drippings. Add onion and garlic to pan and cook until soft. Add shank, water and boullion; cover and cook 1 1/2 hours. Lift out shank and cut meat off bone; discard bones adding meat back to soup. Add bacon, beans, carrots and spices. Cover and simmer until carrots are tender, about 30 minutes. Skim fat (if any) and season to taste before serving.

Lois Cooley’s Smoked Fish

Lois Cooley’s Smoked Fish

3 C. Dark Brown Sugar
¾ C. Coarse Salt
2 T. each: Celery Salt, Onion Salt, Garlic Salt, Powdered Mustard, Coarse Black Pepper

Mix ingredients well. Cover fish meat side in layers with smoking rub. Let stand 12-24 hours. Smoke to your liking. Pack in jars. Pressure cook 45 minutes at 15 pounds. Use Ball Seals as kerr will melt with fish oil and not seal.

Alternatively, you can freeze instead of canning.

 

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Gram: “Good Lola”

Cream 1 C. shortening, 1 C. sugar, and 3 eggs. Add 1 C. cooked raisins, squeezed dry, 1 C. quick oats, 1 C. nuts, 7 T. raisins juice, 3 C. flour, ½ tsp. baking soda, ½ tsp. cinnamon, ½ tsp. nutmeg and ½ tsp. salt. Bake at 350 for 12-15 minutes.

Mom’s No Bake Cookies

Mom’s No Bake Cookies

2 C. Sugarcookies
3 T. Cocoa
1/2 C. Milk
1 stick Margarine
1/2 tsp. Salt
3 C. Quick Oats
1/2 C. Peanut Butter
1 tsp. Vanilla

Over medium heat, melt margarine, sugar, milk, salt and cocoa. Heat to a rolling boil and cook over medium/medium high burner exactly one minute (under or over cooking will affect the texture of the final cookie, causing it to be chalky or to fail to set up). Remove from heat; add vanilla and peanut butter, stirring until melted. Stir in oats until well mixed. Drop by tablespoonfuls onto waxed paper.

Next Best Thing to Robert Redford

Next Best Thing to Robert Redford

Mix 1 C. flour, 1/2 C. softened butter and 1 C. finely chopped pecans and pat into 9 x 13″ pan. Bake for 15 – 20 minutes; remove from oven; cool. Whip together 8 ounces cream cheese and one C. powdered sugar. Fold in half a 9 oz. container of cool whip. Spread over cooled crust. Combine 1 6 3/4 oz package of instant chocolate pudding with 1 6 3/4 ounce package of instant vanilla pudding. Beat in 3 C. cold milk until smooth and thickened. Layer over the cream cheese. Spread remaining cool whip on the top. Grate a chocolate candy bar and sprinkle over the cool whip. Refrigerate overnight.

Sweet & Sour Red Cabbage

Sweet & Sour Red Cabbage

blog_ss_cabbage1 medium head Red Cabbage, shredded
4 slices Bacon, diced
1/4 C. Brown Sugar (packed)
2 T. Flour
1/2 C. Water
1/4 C. Vinegar
1 tsp. Salt
1/8 tsp. Pepper
1 Onion, sliced

Heat 1/2″ salted water and 2 T. Vinegar or lemon juice to boiling. Add cabbage, cover and return to boiling. Cook 10 minutes; drain. Fry bacon until crisp; remove from pan and drain. Pour off all but 1 tablespoon of the bacon grease. Stir brown sugar and flour into bacon drippings in skillet. Add water, vinegar, salt, pepper and onion. Cook, stirring often, about 5 minutes or until it thickens. Add bacon and onion sauce to the hot cabbage. Stir gently and heat through.

Aunt Velma’s Vegetable Casserole

Aunt Velma’s Vegetable Casserole

1 can French style green beans (drained)
1 can white corn (drained)
1/2 C. chopped onion
1 can water chestnuts, sliced and drained
1 C. grated sharp cheddar cheese
1 can cream of celery soup
1 pt sour cream
1 stick oleo
1 stack crushed Butter crackers

Layer French style green beans, corn, onion and water chestnuts in 9 x 13″ pan. Put cheese on top. Mix celery soup and sour cream and put on top of cheese. Melt oleo and mix with crackers. Put on top. Bake 40 minutes at 400 degrees or until lightly brown.

Sweet and Sour Pork

Sweet and Sour Pork

2 tsp. Dry Sherry
1/2 tsp. Salt
Dash Pepper
1/2 tsp. Salt
1/2 tsp. Sugar
1 C. Water
1 T. Oil
1 C. Flour
4 T. Cornstarch
1/2 tsp. Baking Powder
1/8 tsp. Baking Soda

??? Pork. What kind? How much ???

Mix first three ingredients and marinate pork in it for a few minutes. (??? How canyou marinate any amount of pork more than 1 bite in only 2 tsp. Sherry???) Mix remaining ingredients to form batter. Dip pork into batter, then fry until golden and crisp; arrange on serving platter and pour sauce over the top. For sauce:

1 C. Carrots, cut into small chunks
1 C. Green Bell Pepper, in 1” pieces
1 C. Pineapple Chunks, reserving juice
1/3 C. Sugar
1/3 C. Catsup
1 T. Soy Sauce
1/4 tsp. Salt
2/3 C. Water
1/3 C. Cider Vinegar
1 1/2 T. Cornstarch mixed in 1/2 C. Water

Boil Carrots 1 minute. Add Peppers, cook another minute. Drain water and add all remaining sauce ingredients to pan and mix well.

Chicken Chow Mein

Chicken Chow Mein

2 onions
2 stalks celery
1/2 lb. cabbage
4 boiled chicken thighs
1/4 tsp. salt
2 tsp. cornstarch mixed with 3 tbsp. water
2 cans tomatoes
1/2 tsp. Accent
Dash of pepper
1/4 tsp. sugar
1 c. chicken broth
1 box rice
Chow mein noodles

Slice onions, celery, cabbage and chicken into 1/2″ slices. Using high flame, heat a well greased frying pan and add salt, onions, celery, cabbage. Stir for 1/2 minute. Add chicken broth, cover and cook for 3 minutes. Add chicken, cornstarch, Accent, pepper, sugar and tomatoes. Stir and cook for 3 minutes. Add chow mein noodles on rice.

Pork Paupiettes

Pork Paupiettes

2 lb. lean Pork Steaks, cut about 1/4” thick
1/2 lb. bulk Pork Sausage
2 1/2 C. fine Bread Crumbs
2 Eggs, slightly beaten
3 T. Dry White Wine or Chicken Stock
1/4 tsp. Thyme
1/4 tsp. dry Mustard
1/4 tsp. Salt
Dash Pepper
Flour
3 T. Butter or Oil
3/4 C. Chicken Stock
1/4 C. dry White Wine
1 sprig Parsley
1/4 tsp. Thyme
3/4 tsp. Dry Mustard
1/2 C. Heavy Cream

Place pork steaks between two sheets of waxed paper, one at a time, and pound them into a flat rectangular shape using the flat side of the mallet so the meat doesn’t tear. Make filling by mixing sausage, bread crumbs, eggs, 3 T. wine or stock, thyme, mustard, salt and pepper. Spread about 1 T. of filling over each piece of pork, leaving a gap around the edges. Fold up pork at edges making a small lip to hold filling in. Roll up meat, keeping edges turned in. Secure with a short skewer or tie with string. Roll meat in flour, and brown in butter or oil. Add stock, wine, parsley and thyme to pan; cover and simmer about 25 minutes. Remove roll-ups from pan, removing skewers or string and allow to rest on serving dish. Meanwhile, add remaining dry mustard and the 1/2 cup of heavy cream to the pan juices. Boil rapidly, stirring, about 1 minute, heating through and reducing slightly. Pour over pork to serve. Yield 6 servings, 3 paupiettes each.

Barbecued Pork Strips

Barbecued Pork Strips

1 1/2 – 2 lb. boneless pork chops

Marinade:
3/4 C. Hoisin Sauce
3 T. Ketchup
2 T. Soy Sauce
2 T. Sesame Oil
1 tsp. Five Spice Powder
5 cloves minced Garlic
2 tsp. minced fresh Ginger
1/2 tsp. crushed Red Pepper Flakes

Mix all marinade ingredients in a large bowl. Trim any fat or gristle from pork, add to bowl, turning to coat well. Cover bowl with plastic wrap and place in fridge for at least 3 hours to overnight. Prepare medium hot coals for grilling; place grill about 3″ from heat. Arrange meat on grill and cook turning several times 8 to 10 minutes total or until cooked through. Alternatively, broil 5 inches from heat about 3 minutes per side. Remove from heat and allow to sit about 5 minutes. Slice pork across the grain into thin slices; serve immediately. Serve immediately.

Impossible Cheeseburger Pie

Impossible Cheeseburger Pie

1 lb. Ground Beef
1 1/2 C. chopped Onion
1 – 2 BBQ Sauce
1/2 tsp. each Salt & Pepper
1 1/2 C. Milk
3/4 C. Bisquick
3 Eggs
2 Tomatoes, sliced
1 C. Shredded Cheddar Cheese

Heat oven to 400 degrees. Spray 9″ pie plate with cooking spray. Cook ground beef and onion until beef is brown; drain off any fat. Stir in BBQ sauce, and spread into pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 25 minutes or until knife comes out clean. Top with tomatoes, sprinkle with cheese; cook another 8 – 10 minutes. Allow to stand 5 minutes before serving.

Beef Hobos

Beef Hobos

2 slices Potato 1/4″ thick
4 slices Carrots, 1/4″ thick
2 Burger Patties
2 Onion slices
Salt and Pepper
Foil

Lay potato on foil large enough to enclose fillings. Top with onions and then hamburger patty. Add carrots to the top. Fold up foil to enclose packets. Bake at 350 degrees for 1 hr. 15 minutes.

Quick Coffee Cake

Quick Coffee Cake

2 C. Sifted Flour
2 tsp. Baking Powder
1/2 C. Sugar
3/4 tsp. Salt
6 T. Shortening
1 Egg, well beaten
1/2 C. Milk

Topping:
1 1/4 T. Butter
1 T. Flour
4 T. Sugar
1/2 tsp. Cinnamon.

Prepare topping by mixing flour, sugar and cinnamon. Cut in butter, then set aside. Sift flour twice with salt, sugar and baking powder. Cut in the shortening. Combine egg and milk and add to dry ingredients, stirring well until blended. Turn into a greased 9″ layer pan and spread topping over. Bake at 400 degrees for 25 minutes. Cut in wedges while still in pan. Serve.

Fluffy Omelet

Fluffy Omelet

2 T. quick cooking Tapioca
1/8 tsp. Pepper
1 T. Butter
4 Eggs, separated
3/4 tsp. Salt
3/4 C. Milk

Combine tapioca, salt, pepper and milk in a sauce pan. Cook and stir over heat until mixture comes just to a boil. Add butter. Remove from heat and allow to cool. Beat egg whites until stiff. Beat egg yolks until thick and lemon colored. Add tapioca mixture to yolks and mix well. Fold egg whites into yolk and pour into buttered 10 inch skillet. Cook over low heat 3 minutes. Transfer to oven and cook at 350 degrees for 15 minutes. Omelet is cooked when knife inserted into center comes out clean. Serve at once. Yield: 4 servings.

Joyce Chen’s Egg Foo Yung

Joyce Chen’s Egg Foo Yung

2 C. Chicken Broth
1/4 tsp. MSG
1/2 tsp. Salt
1 tsp. Catsup
1 T. Soy Sauce
3 1/2 T. Flour in 1/4 C. Cold Water
1 T. Oil
1/2 C. Shredded Celery, using end of stalk
1/4 C. Onion, sliced longwise
1 C. Mushrooms
1 tsp. Salt
5-7 Eggs
1 C. Bean Sprouts

To make sauce combine first 5 ingredients (Broth through Soy Sauce) in a small pan. Heat until boiling, stir in flour water. Cook, stirring constantly, until thickened and glossy. Heat oil in sauté pan. Add onion, celery and mushrooms to pan, cooking until onions are clear and vegetables are all soft. Sprinkle with salt, remove from pan; place in large bowl. Add eggs and bean sprouts; mix well. Drop onto hot greased skillet about 1/2 cup at a time. Fry until golden brown, about 5 minutes total. Serve drizzled with warm sauce.

Angel Grahams

Angel Grahams

1 C. Butter, melted
1 C. Sugar
1/2 C. canned Milk (??? Evaporated or Condensed?)
1 Egg, lightly beaten
1 C. Coconut Flakes
1 C. Nuts
1 C. Graham Cracker Crumbs
Whole Graham Crackers
2 C. Powdered Sugar
1/2 stick Margarine
2 tsp. Vanilla

Cover bottom of 9 x 13” pan with layer of graham crackers. Combine butter, sugar, milk and egg in a saucepan. Cook, stirring constantly, until boiling. Add coconut, nuts and crumbs; mix well. Pour over crackers in pan and spread evenly. Top with another layer of crackers. Make frosting by mixing powdered sugar, margarine and vanilla and spread over graham crackers. Chill well, then cut into squares.

Sweet Pickles

Sweet Pickles

Use small cucumbers. Wash, dry and place in crock. Cover with brine – 1 1/2 C. salt in 4 quarts cool water. Lay a cloth over the cukes, then place a plate over the top to weight them down so that all of them are covered by brine. Let stand 2 weeks, rinsing the cloth each day to remove the scum that gathers. After two weeks, remove cucumbers from brine, wash well, and cut into 1″ pieces. Place in crock and cover with alum mixture — 1 T. powdered alum in 2 quarts cool water — and leave for 18 hours. Drain well and cover with hot syrup — 2 quarts sugar, 1 quart vinegar, with 1 T. whole cloves and 2 sticks cinnamon per quart of liquid used tied in cheesecloth, brought to a boil. Each day for three days, drain off the syrup and bring to a boil and re-pour over the cucumbers. On the fourth day, drain, boil, add 2 C. sugar. Meanwhile transfer pickles to jars. Pour syrup over pickles in jars. Cover. No need to seal.

Doris’ Chili Soup

Doris’ Chili Soup

1/2 lb. Hamburger
1 Onion, diced
1 can Chili
1 can Italian Style Tomatoes
1 can sliced Black Olives
2 T. Brown Sugar
Water

Brown hamburger with onions; drain off fat. Add all remaining ingredients except water. Warm over medium heat. Add water to thin to desired consistency.

3 Bean Soup

3 Bean Soup

6 slices Bacon, diced
2 large Onion, sliced
2 cloves Garlic, minced
Meaty Beef or Ham Shank
6 C. Water
3 Beef Bouillon Cubes
15oz. Can Pinto Beans, drained
15oz. Can Kidney Beans, drained
15oz. Can Garbanzo Beans, drained
3 Carrots, sliced into 3” pieces
1/2 tsp. Oregano
1/2 tsp. Marjoram
Salt & Pepper to taste

Cook bacon in large Dutch oven; remove bacon and set aside. Remove and discard all but 2 T. drippings. Add onion and garlic to remaining bacon grease and cook until soft. Add shank, water and bouillon. Cover and cook 1 1/2 hours. Lift out meat and cut off bone, return meat to soup, discard bone. Return bacon to pan; add beans, carrots, oregano and marjoram. Cover and simmer until carrots are tender, about 30 minutes. Skim fat from surface, if any. Season to taste with salt and pepper; serve.

Crabmeat Egg Pancake

Crabmeat Egg Pancake

1 C. crabmeat
1/2 C. celery, chopped
2 T. scallions, minced
4 Eggs, well beaten
3 T. oil
salt and pepper to taste

Heat oil in heavy frying pan. Mix beaten eggs into rest of ingredients and pour into pan. Cook over low flame until pancake is well set. Then cut into quarters and turn each piece. Cook just until fully set and cooked through. Overcooking will toughen the cakes.

Pacific Crab Puffs

Pacific Crab Puffs

1 1/2 C. Biscuit Mix
1/3 C. Grated Parmesan Cheese
1/4 C. finely chopped Green Onion
1/2 lb. Crab Meat, shredded
1/3 C. Water
1 tsp. Worcestershire
1/4 tsp. Tobasco
1 Egg, slightly beaten
Oil for frying

Combine cheese, onion and shredded crabmeat. Combine egg, water, Worcestershire and tobasco. Stir into crab mixture. Add biscuit mix and blend well. Add oil to pan about 1 1/2″ deep. Heat to 375 degrees. Drop crab batter by T. into hot oil, no more than 3 or 4 at a time; do not crowd the pan. Cook 1 1/2 – 2 minutes. Lift out with slotted spoon, drain on paper towels, and keep warm until all are fried. Serve with mustard dip.

Green Tomato Pickles

Green Tomato Pickles

Gram’s Note: Good for the toms that don’t ripen in the fall

4 qt. sliced Green Tomatoes
6 medium Onions, sliced
1/2 C. Salt
1 1/2 C. Sugar
1 T. ground Mustard
1 T. Mustard Seed
1 T. Celery Seed
1 T. Allspice
1 T. Whole Black Peppercorns
4 C. Vinegar

Use fairly small green tomatoes. Cut out the stem end and slice into 1/2” thick slices. Slice onion. Place in large bowl and sprinkle with salt; let stand overnight. Drain well. Place spices in small bag made of layered cheesecloth. Combine remaining ingredients in a large kettle, add the spice bag, and simmer about 5 minutes. Add onions and tomatoes, remove spice bag, return to a simmer and cook one minute. Seal in hot sterilized jars. Yields about six pints. If softer pickles are preferred, simmer for up to 30 minutes before jarring.

Rich Turkey Gravy

Rich Turkey Gravy

1/4 – 1/3 C. sifted Flour
1/4 C. Turkey Pan Drippings
2 C. Water
2 tsp. Chicken Bouillon

Add drippings to pan and heat over medium heat. Add flour; cook and stir until dark brown. Stir in water and bouillon; cook and stir until thickened and bouillon is dissolved. If desired, stir in parsley.

Velma’s Chili Pepper Sauce

Velma’s Chili Pepper Sauce

Gram: “dandy tasty with omelet & stuff”

20 Ripe Tomatoes, chopped
6 Green Peppers, chopped
4 White Onions, chopped
1 C. Sugar
2 C. Vinegar
2 T. Salt
2 tsp. Mace
2 tsp. Cloves
1 tsp. Celery Salt
2 tsp. Nutmeg
Red Pepper to taste

Cook everything to desired thickness. Pour into jars and seal.

Doris’ Chocolate Oatmeal Cookies

Doris’ Chocolate Oatmeal Cookies

1 C. Flour, measured after sifting
1/2 tsp. Baking Soda
1/4 tsp. Baking Powder
1/2 tsp. Salt
1 1/2 C. Rolled Oats
1/2 C. Shortening
1 C. light Brown Sugar
1 Egg, well beaten
2 ounces unsweetened Chocolate, melted
1 tsp. Vanilla
1 C. moist Shredded Coconut

Add baking soda, baking powder and salt to sifted flour and sift again. Stir in rolled oats. In separate bowl, cream together shortening and sugar. Add egg and melted chocolate; mix until smooth. Stir in dry ingredients. Add vanilla and coconut, mix well. Drop by tablespoonfuls onto a greased baking sheet. Press down in grid pattern with back of fork. Bake at 325 degrees 12-15 minutes.