2 eggs
1 1/2 C. sugar
2 C. milk
3 T. vanilla
Dash of salt
Snow
Mix egg and add sugar, milk, vanilla and salt, Beat well. Add snow until thick and creamy.
Author: Dee Lenz
Emily says: “Or Next Best Thing to Brad Pitt”, if you’re of the younger generation.
FIRST LAYER:
1 C. flour
1/2 C. oleo
1 C. nuts
SECOND LAYER:
1 C. sugar
1 – 8 oz. pkg. cream cheese
1/2 large carton Cool Whip
THIRD LAYER:
2 large boxes instant pudding (1 chocolate and 1 vanilla)
3 C. milk
FIRST LAYER: Combine until crumbly. Press into an 8×11″ pan and bake at 350º for 10 to 15 minutes; cool.
SECOND LAYER: Beat sugar and cream cheese until fluffy. Add Cool Whip. Spread over crust.
THIRD LAYER: Beat until smooth and thick. Spread over second layer. Top with remaining Cool Whip and garnish with shaved chocolate.
I got this from Carol Gordon, a friend from Grundy Center and the mother of Liza’s first love, John. (Man was he cute.) I was surprised at how easy it was.
1/3 C. butter
3 eggs
1 C. pecans
1 tsp. vanilla
3/4 C. brown sugar, packed
1 C. corn syrup
1/8 tsp. salt
Cream butter and brown sugar. Add eggs, one at a time, beating after each addition. Add remaining ingredients. Pour into a pie shell. Bake in 375º oven for 40 to 50 minutes.
Categories
Four Cans and a Bottle
I got this recipe from Mabel Holdiman. Her husband, Floyd, Grandpa, Uncle Rag and Uncle Rich fished together. I’m giving you this recipe the way it was sent to me.
“Recipe we gave Roger a sample of. Enjoy.”
1 can chicken a la king
1 small can Swanson’s light and dark chicken (break chunks into small piece)
1 can sliced mushrooms
1 can macaroni and cheese*
1/4 to 1/2 C. stuffed, sliced olives the bottle)
Spray or grease all/2-quart casserole. Put ingredients in. Stir and bake at 350º for 30 to 45 minutes.
*Macaroni and cheese is a Franco American brand. It is not available, I’ve found, everywhere. So at mom’s, we cooked a box of Kraft, made it a bit more creamy by adding more milk and used half of the boxed mix, cooked (in the recipe). Or you could make your own with Cheez Whiz or Velveeta and make it creamy. It is really tasty.
Note: This recipe has six layers, so place in a greased 9 x 13″ pan in this order:
1ST LAYER: 1 large pkg. oriental blend frozen vegetables, cooked and drained.
2ND LAYER: 3 cups chicken, cooked and cut. Sprinkle with 2 tablespoons grated cheese.
3RD LAYER: 1 can water chestnuts
4TH LAYER: Mix and then pour over 1 tablespoon lemon juice, 1 can cream of mushroom soup, 1 can cream of chicken soup and 1 cup mayonnaise.
5TH LAYER: 1/2 cup grated cheese.
6TH LAYER: 1 1/2 cups soft bread, cubed and browned in 1 tablespoon butter.
Bake at 350º for 1 hour. Last 15 minutes, add 1 can of onion rings.
1 C. sugar
1/2 C. light corn syrup
1 C. raw peanuts
Dash of salt
1 T. margarine
1 tsp. vanilla
1 tsp. baking soda
Put the sugar, corn syrup, raw peanuts and salt into all 1 1/2 – to 2-quart dish. Stir so the sugar is moist. Cook 4 minutes; stir. Cook 3 minutes. Add the margarine and vanilla and cook for 1 minute. Add the baking soda and stir to froth. Pour onto buttered surface.
Grandpa Al always made this and then put it in cheesecloth and hung it in the blockhouse overnight.
1 peck (8 qts.) green tomatoes
12 green peppers
4 onions
1/2 C. salt
6 C. sugar
1 T. celery seeds
2 T. mustard seeds
1 1/2 tsp. turmeric
4 C. vinegar
2 C. water
Grind the first 4 ingredients with a coarse blade and sprinkle with salt. Let stand in cheesecloth bag overnight draining. Heat remaining ingredients to boiling and simmer for 13 minutes. Pour over tomatoes and pour into hot pint jars (recently filled with hot water or through dishwasher). Seal with hot lids (in pan simmering on stove) and turn upside-down for 10 minutes.
Categories
Cantaloupe Bread
This has a really soft orange color and looks nice with other breads on a plate. And it tastes great.
1 3/4 C. flour
1/4 tsp. salt
1/3 C. shortening
1 large egg
2 tsp. baking powder
1/4 tsp. baking soda
2/3 C. sugar
1 C. cantaloupe pulp
Put cantaloupe in blender on grind. Don’t overdo. Mix dry ingredients and sift 3 times. Cream sugar and shortening until fluffy. Add egg. Add cantaloupe; mix. Add flour mixture, half at a time. Beat until smooth after each addition. Turn into well greased and floured 8×4″ bread pan. Bake at 350º for 50 minutes, or until it tests done. Cool. Can serve plain or with whipped cream
Another great recipe from Mabel Holdiman. It looks like a lot of work but it’s not, and it’s worth the effort!
CAKE:
3 C. flour
1 tsp. baking soda
1 tsp. salt
1 C. buttermilk
1 tsp. vanilla
1 C. sugar
1 tsp. baking powder
1 C. butter
2 eggs, slightly beaten
FILLING:
3 C. rhubarb
2 T. lemon juice
1/3 C. cornstarch
1 – 16 oz. pkg. frozen strawberries
1 C. sugar
CRUMB TOPPING:
3/4 C. sugar
1/4 C. butter
1/2 C. flour
Place dry “cake” ingredients in bowl. Cut in butter until like crumbs. Beat in buttermilk, eggs and vanilla. Place 1/2 batter in a 9×13″ pan. For filling, Combine rhubarb and strawberries and cook, covered, for 5 minutes. Add the lemon juice. Combine sugar and cornstarch and add to filling mix. cook until bubbly and then cool. Spread cooled filling over the batter in the pan and top with spoonfuls of remaining batter. Sprinkle with crumb topping. Bake at 350º for 40 to 45 minutes.
1 – 8 qt. box Carnation instant milk
1 – 6 oz. jar vanilla Coffee-Mate
1 C. powdered sugar
1 lb. Nestle’s Quik
Sift ingredients together. Use 1/4 cup mix for 1 cup of water to make hot chocolate.
NOTE: If you like a little more chocolate tasting, add a little cocoa to the mix.