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My Grandma passed away at the age of 94. She was a wonderful cook and I was lucky enough to inherit her recipes. Many date back to the 1940s and 50s. Grandma prepared them in a charming country kitchen with no running water and most of her produce came from her garden, not from the grocery store. These are made-from-scratch recipes. I wish I had spent more time with her in the kitchen and . . . I wish I had spent more time with her for so many other reasons.

Monday, September 27, 2010

Saturday, September 25, 2010

You Never Know What You'll Find In Grandma's Recipe Book - White Snow

I have to admit, this recipe was somewhat confusing.  I'm not sure of its true purpose.  It's called White Snow, and it says you spread it on a tree.  The ingredients lead me to believe that it will be very frothy, but can it possibly remain on a tree such as a Christmas Tree throughout the holiday season?  I would love to hear from anyone familiar with this recipe.

1 cup Shina Dish (I googled this - it was dish soap flakes sold from the 1920s to the 1950s)
2 egg whites
1/2 cup sugar
1/4 cup like warm water

Beat with rotary egg beater until thick and frothy.  Spread on tree.


Salad - Molded Pineapple Salad

1 large can crushed pineapple (reserve juice)
1 pkg lime Jell-o
1 Tbsp sugar
1 - 16 oz carton of small curd cottage cheese
1 cup miniature marshmallows
1/2 cup chopped nuts
1 cup whipped cream

Drain pineapple.  Heat juice to boiling and dissolve Jell-o in juices.  Add sugar and chill until partly thickened.  Fold in pineapple and remaining ingredients.  Turn into mold and chill for several hours.

Serves 8.

Thursday, September 23, 2010

Salad - Lime Pineapple Salad

1 pkg lemon Jell-o
3/4 cup water

2 pkgs lime Jell-o
1 1/2 cups water
2 cans pineapple slices

Combine lemon Jell-o with boiling 3/4 cups water.  Allow to cool and set slightly.
Arrange 12 pineapple slices in a single layer in a 9 x 12" pan.
Pour gelatin over pineapple slices.

Combine lime Jell-o with boiling 1 1/2 cups water.  Allow to cool and set slightly.
Refrigerate for at least 2 hours before serving.

Add a teaspoonful of salad dressing and 1/2 maraschino cherry when ready to serve.  Personally, I think a spoonful of whipped cream will do the trick.

Wednesday, September 22, 2010

Salad - Cranberry Salad

1 quart cranberries
2 1/2 cups sugar
1 cup water

Boil above for 10 minutes

2 packages strawberry Jell-o
1 cup tart apples
1/2 cup nuts
1 cup diced celery

Add Jell-o to hot berries.  Let cool.   Add fruit.

Serve on lettuce leaf with whipped cream.

Monday, September 20, 2010

Salad - Tropical Salad

2 small cans mandarin oranges
1 pkg miniature marshmallows (I think the multi-colored look pretty.)
1 can pineapple chunks
1 can coconut (Do they still sell coconut in a can?)
16 oz sour cream

Mix all ingredients together and refrigerate overnight.

Side - Potato Pancake - Stoney Plaine, Alterta, Canada

6 potatoes (quartered)
1/2 cup milk
2 eggs
2 Tbsp chopped onions
1 tsp salt
1 cup flour
1/2 tsp baking powder
bacon fat or butter

Put potatoes in blender. When grated, add milk to potatoes in bowl.  Beat eggs and stir into potatoes in bowl.  Beat eggs and stir into potatoes.  Stir in onion.  Sift dry ingredients and stir into potatoes to make a thick mixture.  Drop into hot pan of bacon fat or butter frying both sides.

Friday, September 17, 2010

Salad - Overnight Cabbage Salad

1/2 cup vinegar
1/2 cup water
1 cup sugar
1/2 tsp salt
1/2 tsp turmeric
1/4 tsp mustard seed
1/4 tsp celery seed

Combine these ingredients in a saucepan and bring to a boil.

1 medium head of cabbage (shredded)
1 onion
2 stalks celery
1 green pepper
1 carrot

Chop onion, celery, green pepper and carrot and combine with shredded cabbage.

Pour syrup over cabbage mixture while still hot.  Cover and refrigerate overnight.

Thursday, September 16, 2010

Bread - Johnny Cake

1 1/4 cup flour
2 1/2 tsp baking powder
1 tsp salt
3/4 tsp baking soda
2 Tbsp sugar
1 cup yellow corn meal
1 1/4 cups buttermilk (or sour milk)
2 eggs
3 Tbsp butter

Put all dry ingredients into a bowl.  Add buttermilk and butter and mix only enough to moisten well.  Pour into greased pan and bake 24 - 30 mins in 400 degree oven.

Tip:  If buttermilk is not available, add 2 Tbsp of vinegar to regular milk.  Stir and allow to sit for a few minutes.

Side - Dumplings

1 egg (well beaten)
1/2 tsp salt
4 tsp baking powder
1 tsp sugar
1 cup sweet milk (scant)
2 cups flour to make a stiff dough
1 Tbsp butter

Combine thoroughly, but lightly.  Drop by spoonfuls into boiling liquid.  Cover and cook 8 minutes.

Monday, September 13, 2010

Pickles - End of the Garden Relish

4 cups minced onion
4 cups ground cabbage (one medium head)
4 cups ground green tomatoes (about 10)
12 ground green peppers
6 ground sweet red peppers
1/2 cup salt

Use coarse blade to grind the vegetables.  Sprinkle with salt and let stand overnight.  Drain.  Rinse well and drain again.

6 cups sugar
2 Tbsp mustard seed
1 Tbsp  celery seed
1 1/2 tsp Turmeric
4 cups vinegar
2 cups water

Combine sugar, spices, vinegar, and water.  Pour over vegetables.  Heat slowly to boiling and simmer three minutes.  Pour in jars and seal.

Saturday, September 11, 2010

Pickels - Bread and Butter Dill Pickles

Place a sprig of dill in the bottom of a quart jar.  Slice medium size cucumbers (not too thin).  Pack in jar tightly.  Add 1 tsp salt and place an additional piece of dill on top.

Cook 1 cup white vinegar and 1 cup sugar.  Pour over pickles hot and seal the jar at once.

Thursday, September 9, 2010

Pickles - Lime Pickles

7 lbs cucumbers (4 - 5" long) sliced 1/4" thick

Combine 2 gallons of water and 2 cups dehydrated lime.  Pour over sliced cucumbers and let stand 24 hours, stirring every few hours.

Wash off lime in clear water.  Let cucumbers stand in clear water for 3 hours.  Drain

Combine 2 quarts vinegar
1 cup water
4 1/2 lbs sugar (8 cups)
1 tsp whole cloves
1 tsp mixed pickling spice
1 tsp celery seed
1 Tbsp salt

Pour cold mixture over drained cucumbers and let stand overnight.

The next morning, put on the stove and simmer for 35 minutes.  Pack into quart jars while hot and seal.

Wednesday, September 8, 2010

Pickles - Ripe Cucumber Pickles

5 lbs ripe cucumbers
1 cup salt
1 gallon water

Combine salt and water.  Pour over cucumbers and let stand overnight.  Drain.

Cook cucumbers covered with clear water with the following added:

1 cup vinegar
1 tsp alum

Cook until water is clear.

Make a syrup of
5 cups sugar
4 cups vinegar
Stick cinnamon
Cassia buds

Bring all to a boil.  Add the pickles and bring to a boil again.

Pack in jars and seal.

Monday, September 6, 2010

Pickles - Dill Pickles

Wash cucumbers and pack in jars.  Let stand in clear water over night.

Fill jar, adding dill and grape leaves to suite taste.

Boil liquid:
1 quart white vinegar
1 cup sugar
1/4 cup salt

Pour over pickles filling jar and seal.

This is another recipe that leaves me guessing.  Grandma didn't give any idea how many jars of pickles this recipe will make.  My best guess is four quart jars.  Having seen her make these a time or two, it seems she added one or two grape leaves and several sprigs of dill  per jar.

For a different twist, add one minced garlic clove per jar.

Friday, September 3, 2010

Sauce - German Salad Dressing

4 Tbsp sugar
2 Tbsp flour
1 tsp salt and a dash of pepper
1/4 tsp dry mustard
1/2 cup vinegar
1 egg
Butter - the size of a walnut

Combine all ingedients in a double boiler.  Cook until thick. Thin with if too thick.

Wednesday, September 1, 2010

Sauce - Salad Dressing - Mayonnaise

4 egg yolks
2 Tbsp flour
1/2 cup sugar
2 tsp salt
2 tsp dry mustard
1 cup vinegar
2 Tbsp butter
dash of pepper

Combine all ingredients in a double boiler.  Cook until thick.  If it becomes too thick, thin with a little milk.