Home - Text
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
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.
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.
Thursday, September 23, 2010
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
Monday, September 20, 2010
1/2 cup milk
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
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)
2 stalks celery
1 green pepper
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
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)
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.
Monday, September 13, 2010
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
Cook 1 cup white vinegar and 1 cup sugar. Pour over pickles hot and seal the jar at once.
Thursday, September 9, 2010
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
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
Bring all to a boil. Add the pickles and bring to a boil again.
Pack in jars and seal.
Monday, September 6, 2010
Fill jar, adding dill and grape leaves to suite taste.
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.