1 can cream-style corn
1 can whole kernel corn, drained
1 egg
Milk
Saltine crackers
Butter
Preheat oven to 350°. Mix cans of corn in a greased baking dish. Break egg into empty can. Fill can half full with milk. Beat egg and milk; mix with corn. Crumble 10 saltine crackers and mix with corn mixture. Melt 1/4 cup butter and stir in 2 cups cracker crumbs. Spread over corn mixture. Bake for 45 to 60 minutes.
OPTIONAL: Add diced green peppers or onions.
3 C. uncooked macaroni, cooked and drained
8 oz. dried beef, diced
1 C. celery, diced
1 C. sweet pickle relish
1 small onion, chopped
4 hard-boiled eggs, chopped
Salt, to taste
DRESSING:
1 C. Miracle Whip
1/2 C. milk
1 C. sour cream
1 tsp. lemon juice
1 tsp. dill pickle juice
1 tsp. mustard
Combine the first 7 ingredients in large bowl. Mix dressing ingredients together, then pour over macaroni mixture. Stir well.
1/2 C. margarine
2 eggs
1 C. sugar
1 tsp. vanilla
2 C. flour
CRUMBLE TOGETHER:
1 C. brown sugar
3 tsp. cinnamon
1 tsp. soda
1 tsp. baking powder
1/4 tsp. salt
1 C. sour cream
1 C. apples, peeled and diced
4 T. margarine
Cream the margarine, eggs, sugar and vanilla. Combine the flour, soda, baking powder and salt. Add slowly to the creamed mixture. Add the sour cream and fold in the peeled, diced apples. Pour into a greased 9×13″ pan. Sprinkle the crumbled mixture over top of cake. Can refrigerate overnight. Bake at 350º for 30 to 35 minutes.
Buffered toast would be sitting in the oven on a cookie sheet, so it was warm and ready for dipping when the Bartholomew family had hot cocoa and toast for dinner.
2 T. cocoa
3 T. sugar, or to taste
Mix dry ingredients in a small saucepan. Add enough water to just cover mix. Do not stir. Bring to full boil, then add milk to desired richness. It is key not to stir at all.
This is an all day simmering supper!
In the morning, brown on all sides a small roast or what the locker calls soup bone. Salt and pepper to taste. Cover with water and throw in a few handfuls of dried Great Northern beans. Let this simmer until after lunch. Peel and halve several potatoes and a few carrots. Cut wedges of carrots and place on top. Salt and pepper to taste. Let simmer until all family members are home. Check periodically and add water if needed.
1 to 1 1/2 lbs, round steak or stew meat
3 to 4 C. raw potatoes, diced
3 to 4 carrots, diced
1 can peas, or 1 can carrots and peas, drain half of liquid
Cut meat into bite-size pieces. Roll meat in flour, salt and pepper. Brown meat on all sides in oil in electric frypan or on stove, or in roaster. Pour veggies over top and salt to taste. Let cook until veggies are tender, approximately 45 minutes to 1 hour. Check periodically; if too dry, add a little water. Should be consistency of stew.
NOTE: Just turn it down to keep warm if you’re eating in shifts.
Dee says, the infamous Mrs. Clark gave us this recipe in 7th grade home ec. “The only good thing that came out of home ec that year.”
1 C. Miracle Whip
2 T. ketchup
1/4 C. stuffed olives, chopped
1 hard-boiled egg, diced
1 tsp. onion, grated
1/2 tsp. Worcestershire sauce
Blend well and chill. Serves 1 pint.
1 stick margarine
1 C. flour
1/4 C. milk
NO SALT
Cut the flour into the margarine. Add milk. Mix into a ball and divide in 2 for 1 double-crust pie.
2 C. sugar
1/4 tsp. salt
2 C. flour
2 sticks margarine, melted with 1 C. water
3 T. cocoa
1/2 C. buttermilk
2 tsp. vanilla
1 tsp. soda
2 eggs, well beaten
FROSTING:
1 stick margarine
6 T. milk
2 T. cocoa
1 lb. powdered sugar
1 tsp. vanilla
1/2 to 1 C. nuts, optional
Sift together the sugar, salt and flour. Melt the margarine with the water; add the cocoa and bring to a boil and add to the flour and sugar mixture. Add the buttermilk, vanilla, soda and eggs.
Bake in a 13x15x1″ pan at 400º for 20 minutes.
FROSTING:
Melt the margarine, milk and cocoa together. Bring to a boil. Add the powdered sugar, vanilla and optional nuts. Spread over cooled cake.