This is a batch of various recipes that were in a part of a notebook which has seen the most wear and tear. I barely was able to make out the writing...but here they are for your pleasure! These are various recipes from Mom, Dad, Grandma, Great Grandmother and Great Great Grandmother.
Treats / Appetizers
Grandma's Chipped Beef Dip
Grandmother made this when Grandpa and the other men would have card night
12 oz. Sour Cream
3 Tbsp horseradish
8 oz cream cheese
1/2 cup parmesan cheese, grated
4 oz dried beef, chopped up
Comine sour cream and horseradish and blend together in mixing bowl. Add softened cream cheese and parmesan, mix well. Add 3/4 of the dried beef and mix. The remaining 1/4 of the dried beef is finely chopped and sprinkled on the top of the dip. Refriderate.
Serve with wheat or sesame crackers.
Grandmother's Raggedy Ann Bars
Layer One:
1/2 cup Butter (or margarine)
1 Cup Brown Sugar
1/2 tsp Salt
2 Cups flour
Cream butter, salt, and sugar together. Add flour to mixture as you would if making a pie crust. Press in 9 x 13" pan and Bake at 350 for 15 minutes.
Layer 2:
4 Eggs
2 cups sugar
1/2 tsp salt
2 tsp vanilla
Beat eggs until fluffy then add the rest of the ingredience, mix. After mixed, stir in the following:
2 Cups Rice Krispies
1 Cup Chopped Nuts (you can change this to something else with crunch if you want if you are allergic to nuts)
2 Cups flaked coconut
Mix well.
Spread over first layer. Put back in oven at 350 F for 12 minutes. Cool. Cut into squares. May be frosted or sprinkled with confectioner's sugar.
Grandma's Lemonade Cookies
Grandmother's recipe: Made for us grandkids during the summer. Makes 4 dozen cookies.
1 Cup Butter
1 Cup Sugar
2 Eggs
3 Cups Flour
1 tsp Soda
6 oz can of Frozen Lemonade (concentrate)
Sugar (for sprinkling over the top later. How much is up to you. Granny used regular granulated sugar but I have used confectioner's sugar when I made it last summer. I like confectioner's sugar better than granulated 'crunch' of regular sugar)
Cream butter and sugar. Add eggs and beat until fluffy. Add flour and soda alternately with 1/2 cup of lemonade concentrate.
Drop batter from a teaspoon onto a greased cookie sheet.
Bake 8-10 minutes at 400 F. Brush hot cookies lightly with remaining lemonade concentrate and sprinkle with sugar.
GREAT GREAT GRANDMOTHER'S BIENENSTICH (German Bee Sting Cake)
3 Eggs
1 1/2 Cup self-rising flour (has to be self-rising)
3/8 tsp salt
1 1/2 Tbsp butter
1 1/4 Cup sugar
1 1/2 tsp baking powder
3/4 Cup Milk
1 1/2 tsp Vanilla
Heat milk and butter together on the stove until butter is melted but DO NOT LET BOIL! Sift flour, salt and baking powder together. Beat eggs with sugar and vanilla until very light, about 2 minutes or so. Fold flour mixture and hot butter/milk into sugar, alternating pours.
Pour result into greased 9x12" pan.
Mix the following together in sause pan on stove top under low heat before topping on cake:
4 Tbsp melted butter
6 Tbsp Brown Sugar
6 Tbsp heavy Cream
3/4 chopped nuts.
Mix this together on stove then let mixture cool. Spread on top of the dough. Bake at 375 degrees F for 27-30 minutes or until cake springs back when touched.
Remove from oven and place in refrigerator for 1-3 hours to cool and firm.
Filling:
3 Tbsp custard powder
1⁄4 Cup sugar
1 Cup milk
1⁄2 Cup butter
Mix the custard powder, sugar, and 1/4 cup of milk together. Stir until custard is dissolved. Boil the rest of the milk. Add boiling hot milk to custard, Stir until thickened. Add butter to hot custard mix slowly.
Cover then chill in fridge.
Remove the cooled cake from the refridgerator and pan. Cut the cake in half, horizontally, using a long bread knife. Put bottom half of cake back in the pan. Spread chilled custard cream on bottom half of cake using plastic spatula or wood spoon. Put the top of the cake back. Enjoy.
Great Grandmother's Cherry Christmas Bread
1/2 Cup Butter
1 Cup Sugar
2 Eggs, beaten lightly
2 Cups flour
1 tsp soda
1/2 Cup chopped nuts
1/4 Cup chocolate chips
1/4 Cup maraschino cherries, diced
1/2 Cup maraschino cherry juice
Cream butter and sugar, add eggs and flour. Beat well. Add soda, cherry juice, nuts, chocolate chips and cherries. Mix well. Pour into greased and floured loaf pan. Bake for 1 hour at 350F or until toothpick comes out clean.
Grandmother's Strawberry Divinity Fudge
(This is from a lady, Mrs. J. Ellison, back in the 1970's who was in my Grandmother's Ladies Auxilary and had these win a Blue Ribbon at the Swift County Fair.)
- 3 Cups Sugar
3/4 Cups light corn syrup
3/4 Cup Water
1/4 tsp salt
2 egg whites, stiffly beaten
1 3-oz pkg. strawberry flavored gelatin (Cherry, Raspberry or other flavors work well too. I prefer using Jolly Rancher flavored gelatin, especially green apple or watermellon)
1/2 cup flaked coconut
Combine sugar, syrup and water in a pot and bring to a boil, stirring constantly. Reduce heat and cook to a hard boil, stirring occasionally (should be 252 Degrees). Combine Egg whites and gelatin in a mixing bowl. Pour hot syrup into thin stream into egg whites, beating until candy loses gloss and holds shape. Fold in nuts. Either put into a shallow pan, top with rows of chopped pecans and coconut and cut into squares or put on a cookie sheet topped with wax paper in tablespoon sized balls, top with pecans and coconut.
Salads
Grandma's Crab Salad
1/2 cup uncooked pasta (She used small ring pasta)
1/3 cup diced onions
1/3 cup diced celery
1/3 cup grated carrot
1/2 cup grated cheese (I leave this up to your own tastes. I use cheddar. Granny used 2-3 types of cheeses)
A small handful of black olives, sliced
5 - 6 crab legs, cooked and cut up (immitation crab works too)
1 Tbsp parsley flakes
Cook Pasta; cool and mix in all the ingredience with the following dressing recipe:
Dressing for Crab Salad
3/4 Cup mayonnaise (home made is best)
1/4 cup sour cream
1 large/heaping Tbsp relish (optional)
Great Grandmother's Sauerkraut Salad
1 large jar of sauerkraut (a large can works too. I don't do mason jar canning so I get store bought sauerkraut)
1 Cup celery, diced
1 Green Pepper, diced
1 Large white onion, chopped/diced
Dressing
1 1/2 Cup sugar
1/2 Cup virgin olive oil
1/2 Cup vinegar
Drain sauerkraut and mix everything together. Chill overnight in the refridgerator.
Grandmother's Roasted Potato Salad
4 Cups Small Reds Potatos, unpeeled, quartered
1 Cup Miracle Whip
4 slices bacon, crisp and crumbled
2 Hard boiled Eggs, chopped up
1/4 Cup Green Onion, sliced
1/4 tsp Salt
1/4 tsp pepper
Heat oven to 425. Place potatoes on greased cookie sheet. Bake 30-35 minutes or until tender and golden brown. Mix everything else into a large bowl then add potatoes. Serve warm or chilled.
Entree / Main Dishes
Great Great Grandmother's Hasenpfeffer
I have updated the recipe for a modern kitchen. You don't need an ice chest for this anymore!
- 1 rabbit (around 3 lbs in size)
Marinade
3 cups Red Wine Vinegar
3 cups Water
1/2 cup Sugar
1 Tbsp Salt
1/4 tsp pepper, chopped/diced
1 onion, sliced
2 large carrots
1 tsp pickling spices
Rabbit Coating
1/3 cup flour
1 tsp salt
1/4 tsp pepper
In a sauce pan with a tight-fitting cover
Clean and cut rabbit into bite-sized bits. Put rabbit into a big mixing bowl with vinegar, water, sugar, onion, salt, pepper, pickling spices, carrots. Cover and marinate in refridgerator for 2 to 3 days, turning twice a day. Drain rabbit pieces but hold onto the marinade. Dry rabbit on paper towels.
Put flour, salt and pepper into a plastic bag and shake to mix. Then add rabbit and shake the bag to coat the rabbit with the mixture.
In a dutch oven, heat up 4 Tbsp of fat/lard. Add the rabbit and brown. Once browned, remove from heat and add 2 cups of the marinade. Cover and simmer for an hour, or until you feel that the meat is tender.
Pour 1/2 cup of the marinade into a mixing bowl and add 1/4 cup of flour, mixing until it is blended. Pour 1/3 of the mixture into the dutch oven, stirring it often. You are making a gravy so bring this to a boil and add more of the mixture until you feel it is the consistency of gravy that you want, cooking for 5 minutes after the last mixture is added. Serve hot.
Grandmother's Wild Rice Bake
2 Cups of Wild Rice (PREP: Wash first, soak overnight, drain)
4 Cups water
2 tsp salt
1 lbs lean ground beef (I use lean ground beef, she wrote just ground beef)
2 cans of mushrooms, drained
1/2 cup chopped salary
1 Cup chopped Onion
1/2 Cup Butter
1/4 cup soy sauce
2 Cups sour cream
Gently cook rice in water and salt, covered, 45 minutes. Drain if necessary. Brown meat, mushrooms, onions and celery in butter for 5 minutes (now you know why I use lean meat). Combine soy sause, sour cream, add a dash of salt and pepper. Add cooked rice and meat to soy sause/sour cream mixture. Bake 1 hour at 325F.
Mother's Vegetable Casserole/Hot Dish
1 Head of Couliflower
1 Head of Broccoli
1 Jar sliced mushrooms
1 Can of whole baby onions
Cut into pieces the couliflower and broccoli. Cook until almost tender, drain well. Put in layers in buttered large casserole dish with baby onions and mushrooms. Pour over this a white sause:
4 Tbsp Butter
4 Tbsp Flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk
Cheddar cheese Melt butter, add flour and let bubble 1 minute. Add salt, pepper and milk and mix. Add enough Cheddar Cheese to satisfy your personal taste. Cook until thick. Pour over veggies and top with toasted, slivered almonds. Bake, 350F for 30 minutes.
Dad's Roasted Pheasant (or partridge)
Since I live in North Dakota/Minnesota, I grew up hunting upland game like Partridge, Pheasent, Quail, Grouse, and Dove. This is my father's recipe for roasting game birds.
1 Pheasant or partridge
Bacon fat and butter (he doesn't say how much)
1/3 cup minced shallots or onions
bacon strips, up to you the amount used.
1 cup broth
1/3 Cup Madeira wine
Cornstarch and simple syrup
The bird may or may not be stuffed but I have a very good stuffing I'll include if you like to stuff it after cooking. Either way, in a skillet/frying pan brown the bird in the fat and butter. Once browned, add the shallots or onion and cook a minute longer. Tie strips of bacon on the breasts of the bird as these birds are drier than wild duck. Put them in a baking pan, rise out the the frying pan/skillet with the broth, add the wine and pour that over the pheasant. Roast slowly for 30 minutes or until they are tender, basting very very often. Thicken the sause with a little cornstarch dissolved in cold water, add a glass of Madeira and a teaspoon of syrup. Salt and pepper if you like. Pour the sause over the birds.
Stuffing
1 1/2 cups of cooked wild rice
1/3 cup of sauteed onion
1/3 cup sauteed celery
1 tsp basil
1/2 tsp thyme
Salt and Pepper (to taste)
1/2 cup sliced sauteed mushrooms
2 Tbsp Sherry
2 tsp simple syrup
1/2 tsp mace
Submitted March 07, 2015 at 04:13AM by bschott007 http://ift.tt/1Bc3ymq recipes
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