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FINLAY FAMILY COOKBOOK

 

INTRODUCTION

Compiling this cookbook is something I’ve wanted to do for a long time.  I’ve always been interested in our family history, maybe more so because, as the youngest cousin, so many of our relatives that my older cousins knew, I never had the chance to meet.  I never knew Grandma and Grandpa Finlay, or Aunt Sara and Uncle Will, and I’ve always been curious about what their lives were like.  When mom compiled the memories of her brothers and sisters after she retired, I was really pleased to be able to read about their experiences as they were growing up.  I still get a lot of pleasure out of periodically taking the book out and re-reading it, and there are stories that always give me a laugh—like Tom catching the snake between his toes on the way upstairs for the night, Sara’s encounter with the Gypsies, or Tom stealing donuts off the cook stove.


Our family reunions have always been important to me, too.  I think it’s important that we get to know other members of our family, that we have a connection with each other and have collective memories.  I have so many memories from family reunions of people that are no longer with us and they mean a lot to me.  I remember gathering at Gage Park in Topeka and in the park in Scranton.  I remember the men playing horseshoes.  And I remember the huge amounts of food!  I remember dying from the heat, and I suppose it’s a wonder we didn’t die of food poisoning with all that food sitting out in the sun!  But it’s always been obvious to me that this family knows how to cook, and how to enjoy food.


The cookbook idea was a natural outgrowth of those memories.  I hopes that we’d be able to put together a cookbook that would bring back and preserve some of our history.  I wanted recipes that had been handed down from Grandma Finlay and from my aunts, as well as new ones that we’ve enjoyed or that have been added to our family by new members as we’ve grown up and married.  And I wanted anecdotes—stories about the family and the food, where the recipes came from, and what we remember about the people associated with them.  And that’s pretty much what I got.  (Although I admit I had to steal some of the memories from Mom’s book.)


Thanks to all who contributed to the cookbook.  The recipes were terrific, and I’ve had a good time sorting them out and typing them up.  Now I can hardly wait to start trying some of them!  Thanks especially to Aunt Florence Badger for the illustration on the inside front cover; to Terry McPherson for the front cover of the notebook; to my Mom and Aunt Florence for the cute sayings and pictures that fill in some of the spaces on the pages; to my daughter, Sarah, for helping with the illustrations and computer work; to my husband Ron, for finding the cookbook software and helping me learn how to use it (I’m not particularly computer literate!)  I apologize in advance for any mistakes I’ve made; in a project this size, there are bound to be some!


I decided to make the cookbook a loose-leaf format with the hope that as our family grows and changes, the cookbook can grow and change, too.  And that after seeing the finished product, some family members who didn’t contribute the first time around will be motivated to send some recipes in.  The cookbook is all in the computer safely saved (I hope!), so revising it and adding to it in future years should be a fairly painless operation.  So if you’d like to add recipes, please send them to me and I’ll print them up and have them at the next family reunion.

Judy McNish
May, 1991

 

THE WAY WE WERE. . .

Dad had an 80-acre farm on which to support us.  With eight of us kids to feed, there were ten at each meal.  How in the world they did it, I will never know, but our table was bountiful.  Never in my life can I remember going to bed hungry unless I was sent to bed for disciplinary reasons.

My father never sold the grain he raised, it was sorted in bins to be fed to the livestock and poultry.  We raised our own meat—usually butchered at least six hogs and a couple of steers thru the winter.  We canned a lot of the beef for summer use and cured hams, sausage and bacon for the same use.  We would fry down pork chops, tenderloin and sausage and place them in large stone jars filled with hot lard.  In summer, we would dig out enough for a meal, reheat them and they were delicious.  We always had good whole milk, butter, cream and cheese from the milk cows.  We raised about two thousand chickens and had all the eggs we could use.  We would kill three chickens for every fried chicken dinner we had nearly every Sunday in the summer.  We also had capons, duck, geese, guinea hens and sometimes turkeys.  We sold the extra butter, eggs and cream to buy the few groceries we needed and to buy clothes.  In the fall, we took the extra wheat to the mill at Council Grove and had it made into flour, whole wheat flour and cereal enough to last until next year.

We raised every kind of vegetable in the garden and canned fruit and vegetables all summer long.  We scoured the countryside for wild strawberries, grapes, blackberries, raspberries, plums, gooseberries, etc.  By fall, Mom had nearly two thousand quarts of fruits and vegetables in the cellar along with a fifty gallon wood barrel of dill pickles and the same of sauerkraut, a bin of potatoes, sweet potatoes, apples, turnips, cabbage—some in a pit in the garden.  We made our own catsup, horseradish, rhubarb sauce, jams and jellies of all kinds.  In the winter, we hunted wild game for variety.

Mom baked eight loaves of bread every other day and it was good bread made with a started using potatoes and yeast.  Breakfast usually consisted of biscuits or pancakes, bacon, pork chops, fried potatoes or hominy, cereal with cream, and all the butter and milk we wanted.  A typical dinner in summer would be fried chicken with roasting ears, various vegetables, homemade bread with butter, jam and jelly, tea or lemonade, and a huge strawberry shortcake.  This was made from two 9×12 cakes with strawberries under, between and on top with plenty of pure cream.  Did we go hungry?  Foolish question.

–Gilbert Finlay

 

FAMILY MEMORIES

 

Florence Badger

"One of my happier memories was when we would go up to Aunt Sara’s and Uncle Will’s.  She was the best cook I have ever known.  With only one or two guests, her table was loaded for the noontime meal.  Delicious desserts, I especially remember her tapioca pudding.  In those days, we had orchards, chickens, and always our own gardens."

Sara Allen

"When the threshers were in the community, the women would work in teams to cook and serve the meals.  Dad always saved back one large ham, salty it was and had to be soaked in milk to remove it, and there was fried chicken, sausages, mashed potatoes, gallons of gravy, hot bread, beans, relishes, pickles, and all kinds of pie and cake.  Tall and lanky Cousin Phil (who always wore blue denim bib “overhalls” with 12 inches of cuff turned up) was extremely fond of “Aunt Idy’s” (Mom’s) raisin meringue pie.  He always managed to get to the first table so he’d be sure to get a piece of her raisin pie."

Florence Badger

"No matter how little we had, we always had good fried chicken, eggs, potatoes and gravy, and all the garden stuff Mom could raise.  Pork and beef were a special treat—the hams and bacon cured, and the beef canned in quart and half gallon jars to be opened on special occasions."

Violet Woodward

"When mom used to make donuts, Tom would sneak in the back door of the kitchen and swipe a handful of them from the cooling cloth on the back of the stove."

Gilbert Finlay

"When Mom baked bread, Tom used to sneak in the back door when Mom was out of the kitchen, tear the whole top off a loaf of hot bread, smear it with butter and take off.  Also, mom would frequently make two or three dishpans full of doughnuts when she baked.  The cook stove was next to the back door.  The doughnuts were placed over the warm reservoir within easy reach of Tom’s long arm and fingers would slip through the back door and grab a handful of five or six and away he’d go.  Then we would giggle and laugh about how we put one over on Mom.  Of course, she knew all the time what was going on."

Sallie McPherson

"One time, Mother had made donuts when the minister came a-calling.  As they visited, he made quite a dent in the plate she’s put out to snack on, when Jim announced loudly how many the minister had already eaten!"

GIlbert Finlay

"One time someone had given Mom a new recipe for ice cream.  Of course we all loved ice cream and I think I could eat more than anyone else.  This recipe called for a box of Know gelatin.  Well, Mom had a package with four little packets inside and she took the recipe to mean the whole box, so she put all four packets in the ice cream.  It stood up real good when we dipped in it, but it tasted like rubber.  We ate it anyway.  It was a hot summer day but it never did melt down.  We had a good laugh at Mom’s expense."

Florence Badger

"Strawberry picking was a big event.  We hunted everywhere, and the dumps yielded some as big as bantam eggs.  Then there were the gooseberries, blackberries, wild grapes for a little wine.  Sugar was plentiful and cheap."

Sallie McPherson

"Grandma Finlay’s pie crust recipe is the only one either Beverly or I have ever used, I think.  Of course, she used lard and I use Crisco, so hers was flakier, but I’ve never had a tough pie crust with it."

Sallie McPherson

"Mother is a good cook and I know the nourishing food we had growing up is why we have strong bones and good teeth now.  Our dentist always comments on my teeth.  Drinking milk instead of kool-ade at meals probably helped."

Sallie McPherson

"Aunt Florence Perry always made Jim an angel food cake on his birthday and he’d take it to his room and eat the whole thing!"

Judy McNish

"I think the high point for any family reunion for my Dad has been Sallie’s Chocolate sheet cake.  He’d look for her–and it–until they arrived, and then always sneak a piece before we’d ever started eating."

Sallie McPherson

"The family gatherings were numerous and always with lots of good food.  I don’t remember when everyone chose baked beans to bring, but have heard the story several times.  Think it was on the Badger side.  I really loved those get-togethers—probably a part of the reason I look forward to it so much every year.  I think getting to really know your aunts, uncles and cousins is very important for kids."

Sallie McPherson

"I remember coming home from school on cold winter days to the smell of fresh baked bread.  After changing into “chore” clothes we’d have homemade bread and fresh churned butter before going out to throw down silage.  I know there were cookies, cakes, etc, too but that bread smell is what has really stayed in my memories over the years."

Glen E. Badger

"Grandma Finlay always had more than enough food to go around no matter how many stopped by.  She’s go out and kill an old hen that had quit laying, and fix chicken and dumplings."

​Alaskan Dip

  • 8 oz. smoked salmon

  • 2 c. sour cream

  • 1 T. horseradish

  • 2 T. chopped onion or chives

  • 1/4 t. paprika


Blend all ingredients until smooth.  Chill.

–Jim Allen

Crab Dip
  • 2 – 6 ½ oz. cans crab OR 4 strips frozen crab meat

  • 1 – 8 oz. pkg cream cheese

  • 2 T. horseradish sauce

  • Chopped onions, to taste

  • 1/2 t. garlic

  • 1 t. pepper

 

Mix all ingredients together.  Bake in 400 degree oven until brown on top (35-45 minutes).

 

–Velma “Weasy” Farrar

Dill Dip
  • 1 c. mayonnaise

  • 1 c. sour cream

  • 2 T. dill weed

  • 2 T. dry onions

  • 2 T. Parsley flakes

  • 1 t. Lawry seasoned salt

 

Combine and let sit in refrigerator overnight to develop flavor.  Serve with crudités.  (Light mayonnaise and sour cream OK.)

 

–Dennis (Denny) Allen

Dried Beef Dip
  • 8 oz. cream cheese

  • 2 1/2 to 3 oz. dried beef

  • 2 T. onion, chopped

  • 2 T. milk

  • 1/4 c. sour cream

  • Pepper to taste

 

Heat in 225 degree oven for about 15 minutes, stirring once.

 

(I usually double this recipe because it goes so quick.  It’s good with crackers, chips or vegetables.)

 

–Ellen McPherson

Miniature Meatballs
  • 1 slice dried bread

  • 1 lb. ground beef

  • 1/4 c. milk

  • 1 egg

  • 1 small onion, quartered

  • 2 sprigs parsley

  • 1 t. salt

  • 1/8 t. pepper

  • 1/2 t. Worchestershire sauce

 

Tear bread into small pieces and put into blender.  Blend on low until finely crumbled.  Add crumbs to ground beef.  Put remaining ingredients into blender.  Blend on low speed until vegetables are finely chopped.  Pout over meat and crumb mixture.  Mix thoroughly.  Shape into bite-sized balls.  Arrange on a broiler pan.  Broil 4 to 6 inches from heat 8 to 10 minutes, turning once.  Makes 30 meatballs.  Serve with a hot barbecue sauce.

 

–Velma “Weasy” Farrar

 

Oriental Chicken Wings
  • 12-15 chicken wings (about 3 lb.), disjointed

  • Beaten egg

  • Flour/cornstarch mixture

  • 1/2 c. water + 1 chicken bouillon cube

  • 1 T. soy sauce

  • 1/4 c. ketchup

  • 3 T. Lawry’s sweet and sour sauce mix

  • 1 t. Accent

  • 1/2 c. sugar

  • 1/3 c. vinegar

 

Discard tips of wings.  Dip wings in beaten egg; roll in flour/cornstarch mixture.  Brown in small amount of hot oil.  Drain.  Arrange in 9×13 pan.  Heat remaining ingredients to a boil.  Spoon on chicken.  Bake at 325 degrees for 1 hour.

 

–Sara Allen

Poppies
  • 8 oz. cream cheese, softened

  • 4 oz. can sliced mushrooms, chopped

  • 1 t. Lawry’s seasoned salt (or equivalent)

  • 2 pkgs. refrigerated crescent rolls

  • 1 egg, beaten

  • Diced onion to taste

  • Poppy seeds

 

Mix softened cream cheese, chopped mushrooms, salt and onions.  Open rolls, cut each triangle into two or three triangles.  Place a dab of cream cheese mixture on triangles and fold in three parts (like a diaper).  Brush with egg.  Sprinkle with poppy seeds.  Bake at 400 degrees 10-15 minutes.  Watch carefully.  May be frozen.  Best if served warm.

 

–Dorothy E. Finlay

Sausage Balls
  • 1 lb. hot sausage (raw)

  • 3 c. Bisquick

  • 1 lb. sharp cheddar cheese

 

Grate cheese.  Mix with sausage.  Add Bisquick mix well with hand.  Shape into ball ½” to 1” in diameter.  Black on cookie sheet 1” apart.  Bake at 350 degrees for 15 minutes.  Can be frozen.  To reheat, remove from freezer and bake at 300 degrees for 10 minutes or until hot.  Makes 7 dozen large balls.

 

–Kay Finlay

Taco Scramble
  • 8 c. popped corn

  • 4 c. corn tortilla chips, slightly broken

  • 6 T. butter or margarine

  • 1 pkg. (about 1.25 oz.) taco seasoning mix

 

In a large bowl, mix popped corn and tortilla chips; set aside.  In a small saucepan over low heat, melt butter.  Stir in seasoning mix until blended.  Pour seasoned butter over popped corn and chips.  Gently stir until well coated.  Cool slightly before eating.  Store in large airtight container.

 

–Sarah (McNish) Melius

 

APPETIZERS

SALADS

24-Hour Layer Salad
  • Lettuce, bite size pieces

  • ½ green pepper, chopped

  • 1 red pepper, chopped OR ½ c. radishes, thinly sliced

  • ½ c. celery, chopped

  • ½ c. sweet red Spanish onion, chopped

  • 1 pkg. frozen peas, uncooked

  • 1 ½ c. mayonnaise

  • 2 T. sugar

  • 8 slices bacon, fried crisp

  • 4 oz. cheddar cheese, grated

 

Line 13x9x2 pan (or comparable size container) with bite size pieces of iceberg lettuce.  Over this sprinkle green pepper, then red pepper or radishes.  Then add a layer of celery, then a layer of onion.  Next add peas.  Add sugar to mayonnaise and spread over top.  Next layer bacon, crumbled (or a layer of Bacos).  Top with cheese.  Refrigerate overnight.  (Serves 12)

 

–Beverly Tucker

Ambrosia Salad
  • 1 c. crushed pineapple

  • 1 c. miniature marshmallows

  • 2 c. whipped cream

  • Chopped nuts if desired

 

Mix and serve.

 

–Florence Badger

Blueberry Salad
  • 2 sm. Pkg. Concord grape jello

  • 2 c. boiling water

  • 1 can (small or medium) crushed pineapple with juice

  • 1 can blueberry pie filling

 

Topping:

  • 8 oz. pkg. cream cheese

  • ½ pt. sour cream

  • ½ c. sugar

  • 2 t. vanilla

  • Pecans, chopped

 

Dissolve jello in water.  Add pineapple with juice, and pie filling.  Chill until firm.  Combine topping ingredients.  Spread over firm jello.  Sprinkle on nuts.  Chill.

 

–Sallie McPherson

Brookville Hotel Cole Slaw
  • 1 ½ lbs. green cabbage, shredded

  • 1 t. salt

  • 2/3 c. sugar

  • 1 c. whipping cream

  • 1/3 c. vinegar

 

Place shredded cabbage in covered dish in refrigerator for several hours.  Mix with remaining ingredients in order given before serving.  Chill and serve.  (This is an old fashioned sweet and sour cole slaw.  Cultured sour cream may be substituted for the whipping cream.)

 

–Violet Woodward

Chinese Cabbage Salad
  • 4 c. cabbage, shredded

  • 1 pkg. ramen (noodles only)

  • 1 chicken breast, skinned, cooked, diced

  • 2 T. toasted sesame seed

  • 2 T. toasted slivered almonds

  • 4 T. Puritan oil

  • 4 T. vinegar

  • 1 pkt. Equal

  • ½ c. diced green pepper (optional)

 

Bring oil, vinegar, and Equal to a boil.  Cool.  Combine with rest of ingredients.  Refrigerate.  Low calorie and low cholesterol.

 

–Sara Allen

Favorite Blueberry Salad
  • 1 – 6 oz. pkg. raspberry flavored gelatin

  • 2 c. boiling water

  • Cold water

  • 1 – 15 oz. can blueberries, drained and juice reserved

  • 1 – 8 oz. can crushed pineapple, drained and juice reserved

  • 1 c. chopped pecans

  • 1 c. whipping cream, whipped (I use 8 oz. Cool Whip)

  • 1 c. miniature marshmallows (optional)

 

Dissolve gelatin in boiling water; add enough cold water to reserved blueberry and pineapple juice to measure 2 cups and add to gelatin.  Remove 1 cup and set aside; do not chill.  Chill remaining gelatin until syrupy; add fruit and pecans.  Pour into an 11 x 17″ dish; chill until firm.  Combine reserved 1 cup gelatin with whipped cream and optional marshmallows; spread over gelatin layer.  Chill 3 to 4 hours.  Serves: 12.

 

–Vickie Woodward

Green Congealed Salad
  • 1 – 3 oz. pkg. jello (lime or whatever preferred)

  • 1/3 c. sugar

  • 1 c. hot water

  • 1 c. sour cream or ½ c. cottage cheese

  • ¼ t. vanilla

  • 1 small can crushed pineapple

  • ½ c. nuts (fine)

 

Mix first 3 ingredients and refrigerate until almost set.  Beat until fluffy.  Add rest of ingredients and beat.  Refrigerate until set.

 

–Beverly Badger

Hot Chicken Salad
  • 1 chicken, cooked and chopped (about 4 c.)

  • 2 c. chopped celery

  • 1 t. salt

  • 1/4 t. pepper

  • 1/2 chopped onion

  • 1/2 chopped green pepper

  • l large jar chopped pimento

  • 6 hard-boiled eggs, chopped

  • 3/4 to 1 c. real mayonnaise

  • 2 cans cream of chicken soup

 

Mix all together and pour into 9×13 pan (can be done the night before).  At baking time, stir in 3 cups crushed potato chips and sprinkle 1 cup crushed chips on top.  Bake at 375-400 degrees for 20 to 30 minutes.

 

–Nancy Urish

Minnie’s Salad
  • 1 can LeSeuer peas

  • 1 can French cut green beans

  • 1 small onion (red preferred), sliced and separated into rings or chopped

  • 1 green pepper, sliced

  • 4 stalks celery, ½ in. slices

 

Marinade:

  • 1 c. sugar

  • ½ c. vinegar

  • 1 t. salt

  • 1/3 c. salad oil

 

Marinate vegetables several hours or overnight.  Keeps well a week or longer refrigerated.

 

–Dorothy E. Finlay

Pineapple Cheese Salad
  • 1 pkg. lemon jello

  • 1 c. hot water

  • 1 c. sugar

  • 1 c. crushed pineapple

  • 1 c. whipped cream

  • ½ c. nuts

  • 1 c. cheese grated

 

Dissolve jello in hot water.  Set aside.  Mix together sugar and pineapple, and boil until syrupy.  Pour into jello mix and let jell until thick.  Add whipped cream, nuts and grated cheese.  Pour into dish and chill until firm.  (Submitted by Violet Woodward.)

 

–Minetta Badger

Salad Shangri-La
  • 4 c. cooked Minute Rice (according to directions)

  • 1 ½ c. chopped celery

  • 1 c. chopped green onion

  • 1 c. dry roasted peanuts

  • ¼ c. salad oil

  • 3 T. vinegar

  • ¼ t. pepper

  • ¾ t. salt

 

Mix oil, vinegar, salt and pepper.  Pout over remaining ingredients.  Toss lightly.  Chill.

 

–Kay Finlay

Spinach Pasta Salad
  • 1 – 7 oz. pkg. frozen or refrigerated tortellini or 1 c. dried

  • 6 c. torn fresh spinach

  • 1 c. shredded red cabbage

  • 6 slices bacon, cooked crisp and crumbled

  • 4 green onions

  • ¼ c. chutney (optional)

  • ½ c. red wine vinegar and oil dressing

 

Cook tortellini according to package directions and drain.  Rinse with cold water and drain again.  In large salad bowl, toss tortellini, spinach, cabbage, bacon and green onions.  Cover and chill.  For dressing, cut up and large pieces in chutney.  In screw-top jar, combine chutney and salad dressing, cover and chill.  Just before serving, shake dressing well and toss with salad.  10-12 servings.

 

–Dorothy E. Finlay

Strawberry Jello Salad
  • 2 – 3 oz. pkg. strawberry jello

  • 1 c. boiling water

  • 2 c. crushed pineapple, drained

  • 2 – 10 oz. pkg. frozen strawberries, thawed

  • 2 large ripe bananas, sliced

  • 1 c. sour cream

 

Dissolve jello thoroughly in boiling water.  Add thawed strawberries, pineapple and bananas.  Pour half the mixture in a 13x9x2 dish and chill until set.  Spread with sour cream; add rest of jello and chill thoroughly.

 

Variations: Substitute black cherry or raspberry jello for the strawberry jello.  Substitute 2 cans whole cranberry sauce for frozen berries.  Sugar free jello and light dairy sour cream are OK.

(Makes a pretty wreath mold for the holidays.)

 

–Sara Allen

Strawberry Pudding Salad
  • 2 – 3 oz. pkg. strawberry jello

  • 1 pkg. vanilla pudding mix (not instant)

  • 3 c. water

  • 2 c. miniature marshmallows

  • 2 – 10 oz. pkgs. frozen strawberries

 

Bring water to a boil, then add jello and pudding mix.  Bring back to a boil.  Add marshmallows and stir until dissolved.  Take off heat and add berries.  (I usually let the berries thaw some before I add them.)  Refrigerate.

 

–Jeanne Urish

Yum Yum Salad
  • 1 pkg. lemon jello

  • 1 c. cold water

  • 1 c. crushed pineapple

  • 1 c. sugar

  • 1 c. whipped cream

  • 1 c. American cheese, grated

  • ½ c. chopped nuts

 

Soak jello and cold water.  Simmer pineapple and sugar until syrupy.  Add while hot to jello.  After partly set, add whipped cream, cheese and nuts.  Stir and let jell.  (Submitted by Beverly Badger.)

 

–Minetta Badger

 

VEGETABLES

Carrot Coins
  • 2 lbs. carrots, sliced thin

  • 1 t. salt

  • 1 can tomato soup

  • ½ c. sugar

  • ½ c. vinegar

  • ½ c. salad oil

  • 1 t. Worcestershire sauce

  • ½ t. coarse pepper

  • 1 green pepper, diced

  • 1 onion, sliced thin

  • 1 c. celery, diced

 

Add salt to water and cover carrots in saucepan.  Cook until tender.  Drain.  Bring tomato soup , sugar, vinegar, salad oil, Worcestershire sauce, and pepper to a boil.  Cool.  Pour over carrots.  Add green pepper, onion and celery.

 

(This is a recipe from Helen Watson.)

 

–Violet Woodward

Chuckwagon Beans
  • 2-3 cans pork and beans, drained

  • 1-2 cans kidney beans, drained

  • 1-2 cans butter beans, drained

  • 1 lb. hamburger, browned, drained

  • 1 chopped onion

  • Dash Worcestershire sauce

  • ¼ c. bacon bits or crumbled bacon

  • 1 c. ketchup

  • ½ – ¾ c. brown sugar (to taste)

 

Mix all together in crockpot.  Add butter beans in last due to their soft texture.  (Can use any combination of beans, to taste.)  Cook 3-5 hours on low.  Turn up heat at end to high, just before serving.

 

(This recipe is from my friend Lois Meier in DeForest, Wisconsin.  She says, “These amounts are guesses.  I use the scientific ‘dump and pour’ measuring method.”  But they’re really good!)

 

–Judy McNish

Company Potatoes
  • ½ c. chopped onions

  • ¼ c. butter

  • 1 can cream of chicken soup, undiluted

  • 2 lbs. frozen hash browns or diced potatoes

  • 1 pt. dairy sour cream

 

TOPPING:

  • 2 c. shredded cheddar cheese

  • 1 c. corn flake crumbs

 

Saute onions in butter until transparent.  Add soup, potatoes and sour cream.  Spoon into a greased 13 x 9″ baking pan.  Combine cheese and corn flakes; spread over top.  Bake at 350 for 45 min.  Yield:  12 servings.         

 

–Vickie Woodward

Crunch-Top Potatoes
  • 3-4 large potatoes, peeled and cut into slices 1-3” thick

  • 1/3 c. margarine, melted

  • ¾ c. corn flakes, crushed

  • ¾ c. cheddar cheese, shredded

  • ½ t. salt

  • 1 ½ t. paprika

 

Mix cornflakes, cheese, salt and paprika together.  Mound mixture on top of potato slices in baking dish.  Pour melted margarine over top.  Bake at 375 degrees for 35 minutes.

 

–Ellen McPherson

Escalloped Potatoes
  • 2 lbs. frozen hash browns, thawed

  • ½ c. butter, melted

  • 1 t. salt (optional)

  • ¼ t. pepper

  • 1 c. cream of chicken soup

  • 2 c. cheese, grated (or small jar Cheese Whiz)

  • ½ c. onion, chopped (or green onion)

  • 2 c. sour cream

  • 2 c. corn flakes, crushed

  • ¼ c. butter, melted

 

Stir everything except corn flakes and butter together and place in 9×13 greased baking pan.  Top with corn flakes and butter.  Bake at 350 degrees for 45 minutes.

 

–Violet Woodward

Four Bean Casserole
  • ½ bunch green onions (3-4), chopped

  • 1 c. green pepper, diced

  • 3 slices bacon, chopped

  • 1 can cut green beans, drained

  • 1 can pinto beans

  • 1 can kidney beans

  • 1 can pork and beans

  • ¾ c. chili sauce

  • ¾ c. brown sugar

  • 1/3 c. BBQ sauce

 

Saute green onions, green pepper, and bacon.  Drain.  In a 2 ½ quart casserole, combine mixture with remaining ingredients.  Bake at 350 degrees, 1 ½ to 2 hours, covered.  Remove cover last ½ hour.

 

–Sara Allen

Pepper Cheese Vegetables
  • 1 – 10 oz pkg. frozen cut broccoli

  • 1 – 10 oz. pkg. frozen peas and carrots

  • 1 c. milk

  • 1 – 1 ¾ oz. envelope white sauce mix

  • 1 – 1 ¼ oz envelope cheese sauce mix

  • 8 oz. Jicama (1 ½ c.), cut in thin strips (may substitute water chestnuts)

  • ½ c. shredded Monterey Jack cheese with peppers (2 oz.)

  • In 2 quart microwave casserole, combine frozen vegetables with ¼ c. water.   

 

Microwave oven: Cover with plastic wrap, vented.  Cook on hi about 8 minutes until tender-crisp.  Stir and rearrange dish once.  Stir in milk and sauce mixes.  Cook on hi until comes to a boil and cook two additional minutes.

 

Conventional oven:  Cook frozen vegetables, covered in ½ c. boiling water, about 5-6 minutes.  Do not drain.  Stir in milk and sauce mixes.  Bring to a boil.  Stir in Jicama and cheese.  Pour into 10x6x2 baking dish.  Bake uncovered at 350 degrees about 30 minutes.  8-10 servings.

 

–Dorothy E. Finlay

Pickled Beets
  • 5-6 pints beets

  • 1 c. sugar

  • 1 t. salt

  • 1 c. cider vinegar

  • 2 c. water

  • 2 T. pickling spice

 

Boil whole beets with ends and skins on until tender.  Cool and peel, trim ends off.  If beets are larger, slice or quarter.  Bring remaining ingredients to a boil, and add beets to syrup.  Bring back to boil, and can and process.

 

–Dorothy Ann Garner

Potatoes and Cheese
  • Potatoes

  • White sauce

  • 5 or 6 slices (or more) cream cheese (like Kraft)

 

Peel and dice enough potatoes for a casserole.  Cook.  Drain.  Make a thin white sauce of butter, milk and flour.  Add cream cheese.  Mix sauce and potatoes and bake about 30 minutes.         

 

–Florence Badger

Power House Beans
  • 1 – 16 oz. can butter beans, drained

  • 1 – 16 oz. can kidney beans, drained

  • 1 – 16 oz. can pork ‘n’ beans, undrained

  • ½ c. KC style BBQ sauce

  • ½ c. ketchup

  • ½ c. brown sugar

  • 1 lb. browned hamburger

  • Chopped onion to taste

  • ½ c. granulated sugar

  • ½ lb. cooked bacon, chopped

 

Mix all ingredients together and put ½ lb. chopped and fully cooked bacon on top.  Bake at 350 degrees for 1 hour.

 

–Vickie Woodward

Scalloped Pineapple
  • 2 sticks margarine, melted

  • 1 2/3 c. sugar

  • 3 eggs, beaten

  • 1 – 20oz. can crushed pineapple

  • 4 c. small, fresh breadcrumbs

 

Mix melted butter and sugar together.  Mix in other ingredients.  Bake 35-40 minutes at 325 degrees.  (Especially good as a side dish with ham.)

 

–Judy McNish

Spinach Squares
  • 1 pkg. frozen spinach, chopped, thawed and drained

  • 2 beaten eggs

  • 1 c. flour

  • 1 c. milk

  • 1 t. salt

  • 1 lb. mozzarella cheese (grated)

  • ¼ c. melted butter

 

Mix and spread in greased jelly roll pan.  Bake 40 minutes at 350 degrees.  Cut in squares.

 

–Kay Finlay

Texas Potatoes
  • 3 lb. bag frozen shoestring potatoes

  • 1 can cream of chicken soup

  • 1 pt. sour cream

  • ¼ lb. oleo, melted

  • ½ c. onions

  • Salt and pepper

  • 2 T. oleo, melted

  • 2 c. crushed Post Toasties

 

Thaw frozen potatoes.  Combine all ingredients except oleo and Post Toasties.  Place in greased 9×13 baking dish.  Melt oleo and combine with Post Toasties.  Sprinkle on top.  Bake at 350 degrees for 45 minutes to 1 hour.

 

–Violet Woodward

 

BREADS

Beer Bread
  • 3 c. self-rising flour

  • 3 T. sugar

  • 1 – 12 oz. can beer

 

Grease one loaf pan.  Mix all ingredients in one bowl until just wet.  It will be lumpy.  Pour in pan and bake at 325 degrees for 55-60 minutes.

 

–Vickie Woodward

Bran Bud Muffins
  • 1 c. Bran Buds

  • ¾ c. milk

  • 1 egg

  • ¼ c. soft shortening

  • 1 c. sifted flour

  • 1 ½ t. baking powder

  • ½ t. salt

  • ¼ c. sugar

 

Combine bran and milk.  Let stand until most of the moisture is gone.  Add egg and shortening.  Beat well.  Sift flour, baking powder, salt and sugar, and add to first mixture, stirring only until combined.

 

Fill greased muffin tins 2/3 full.  Bake at 400 degrees for 25 minutes.

 

–Beverly Badger

Bran Muffins
  • 1 – 15 oz. box raisin bran

  • 1 c. melted shortening

  • 3 c. sugar

  • 4 eggs, beaten

  • 1 qt. buttermilk

  • 5 c. flour

  • 5 t. soda

  • 2 t. salt

 

Mix raisin bran, sugar, flour, and soda in very large bowl, preferably with lid.  Add beaten eggs, shortening, and buttermilk and beat well.  Store covered in refrigerator.  Fill muffin tins 2/3 full and bake at 375 degrees for 15 minutes.  Keeps up to six weeks in refrigerator (if not gobbled up long before).  Great for a gang or holidays!

 

–Dorothy E. Finlay

Buttermilk Scones
  • 2 c. flour

  • 2 ½ t. baking powder

  • ½ t. soda

  • 1 t. salt

  • ½ c. shortening or 1 stick oleo

  • 1 c. buttermilk

 

Sift dry ingredients.  Cut in shortening with pastry blender or mixer.  Add buttermilk.  Stir with fork to form soft dough.  Knead gently on lightly floured surface 8 times.  Pat to 1 inch and cut with biscuit cutter.  Baked on ungreased cookie sheet at 425 degrees for 12 to 15 minutes.

 

–Beverly Badger

Church Dinner Refrigerator Rolls
  • 2 T. shortening

  • ½ c. sugar

  • 1 T. salt

  • 2 c. boiling water

  • 2 eggs, beaten

  • 2 pkgs. yeast

  • ¼ c. warm water

  • 6 ½ to 7 c. flour

 

Combine shortening, sugar and salt in large bowl.  Pour boiling water over, stir and cool.  Dissolve yeast in ¼ c. water.  Add this and eggs to cooled shortening mix.  Add flour to make soft dough.  Let rise in refrigerator overnight.  Punch down, form into rolls and place in greased pans.  Let rise.  Bake at 350 degrees until brown.

 

(I didn’t forget a kneading step—there is none.  I make 10 dozen of these each year for our church dinner and they’ve never failed.)

 

–Sallie McPherson

Cornbread Casserole
  • 2 medium onions, chopped

  • 6 T. butter

  • 2 eggs, slightly beaten

  • 2 T. milk

  • 1 c. sour cream

  • 2 – 17 oz. cans cream style corn

  • 1 16 oz. pkg. corn muffin mix

  • 2 c. cheddar cheese, shredded

 

Saute onions in butter.  Combine eggs, milk, sour cream, corn and muffin mix.  In 13x9x2 buttered casserole dish, layer batter mix and onions.  Top with cheese.  Bake uncovered at 425 degrees for 35 minutes or until brown.

 

(Good with barbeques.)

 

–Lynn Allen

Dilly Bread
  • 1 pkg. dry yeast

  • 1 t. sugar

  • 1 c. cottage cheese, heated lukewarm

  • 2 T. sugar

  • 1 T. minced onion

  • 2 t. dill seed

  • 1 egg, unbeaten

  • 1 T. butter

  • 1 t. salt

  • ¼ t. soda

  • 1 to 2 ½ c. all purpose flour

 

Dissolve yeast and 1 t. sugar in ¼ c. warm water.  Mix all ingredients except flour.  Add flour in small amounts and beat well.  Turn out on floured board and knead, adding a little flour if dough is too sticky.  Let rise in warm place until double.  Punch down, let rest 10 minutes.  Shape into rolls or 1 loaf.  Let rise in greased pans until light, about 20-30 minutes.  Loaf: Bake at 350 degrees, 40-50 minutes.  Rolls: Bake at 400 degrees, 15 to 20 minutes or until brown.  Brush with melted butter, sprinkle tops with salt if desired.  Yield: 12 large buns of 1 loaf.

 

(This recipe, with slight variations, was submitted by Sara Allen and Violet Woodward.)

 

–Minetta Badger

Irish Soda Bread
  • 4 c. pre-sifted flour

  • 1 t. baking soda

  • 1 t. salt

  • 1 c. sugar

  • ¾ c. butter

  • 1 c . currants or raisins

  • 1 T. caraway seeds

  • 1 c. buttermilk

 

Sift together flour, baking soda, salt and sugar.  Cut butter into flour mixture.  Add currants and caraway seeds and mix well by tossing.  Gradually add buttermilk.  Knead this soft dough briefly, about 1 minute.  Divide and shape into 2 round loaves.  Flatten loaves slightly and cut across top both ways, making an X.  Bake on buttered baking sheet in 350 degree oven about 1 hour, until brown.  Makes 2 loaves.

 

–Violet Woodward

No Egg Cornbread
  • 1 c. flour

  • 1 c. yellow cornmeal

  • 4 T. sugar

  • ½ t. salt

  • 1/3 c. mayonnaise (not salad dressing)

  • 1 c. milk

  • 4 t. baking powder

 

Measure dry ingredients into bowl.  Stir to aerate.  Add milk and mayonnaise and mix well.  Bake in 8×8 oiled pan for 20 minutes at 425 degrees.

 

–Nancy Urish

Patty Rolls
  • 4 c. flour

  • 1 c. shortening

  • 1/3 c. sugar

  • 1 t. salt

  • 1 c. milk, scalded and cooled

  • 2 pkgs. yeast

  • 2 eggs

  • Oleo

  • Cinnamon

  • Sugar

Frosting:

  • 4 T. melted oleo

  • 2 c. powdered sugar

  • 1 egg

  • 1 t. vanilla

 

Combine flour, shortening, sugar and salt.  Mix.  Add yeast to cooled milk.  Beat in eggs.  Stir in flour.  Refrigetate several hours.  Divide in 3 parts.  Roll each (one at a time) in circle ¼” thick.  Spread with melted oleo, sugar and cinnamon.  Cut in pie shape; roll up starting at large end of wedge.  Put on cookie sheet; let rise 1 hour.  Bake at 350 degrees until light brown.  Frost.

 

–Sallie McPherson

Whole Wheat Batter Bread
  • 2 ½ c. stirred whole wheat flour

  • ½ c. wheat germ or oat bran

  • 1/3 c. non-fat dry milk

  • 2 pkgs. dry yeast

  • 2 t. salt

  • 1/3 c. molasses

  • 2 T. shortening

  • 2 c. very warm water (120-130 degrees)

  • 2 ½ c. sifted white flour

 

Stir together 1 ½ c. whole wheat flour, germ or bran, dry milk, yeast and salt in bow.  Add molasses, shortening and water.  Beat with electric mixes at high speed for two minutes.  Stir in remaining whole wheat flour and enough white flour to make a soft dough.  Cover; let rise until doubled, about 40 minutes.  Stir down dough.  Turn into greased 2 qt. casserole.  Cover.  Let Rise until dough is level with top of dish, about 15 minutes.  Bake at 375 degrees for 20 minutes.  Cover with foil.  Bake 20 minutes more or until browned.  Makes 1 loaf.

 

–Susan Lira

 

MAIN DISHES

Barbecued Beef Brisket
  • 4-5 lb. beef brisket

  • ½ t. celery salt

  • 2 T. liquid smoke

  • ¾ c. barbecue sauce

  • ½ t. onion salt

  • ¼ t. garlic powder

  • ½ c. + 2 T. Worcestershire sauce

 

Sprinkle beef with salt and garlic powder; place in a shallow baking dish.  Pour liquid smoke and Worcestershire sauce over meat, and cover with foil.  Refrigerate several hours or overnight, turning once.  Bake, uncovered, at 300 degrees for 4 to 4 ½ hours or until tender.  Pour barbecue sauce over beef and bake, uncovered, an additional 30 minutes.

 

–Vickie Woodward

Breakfast Souffle
  • 1 ½ lb. link sausage, fried, cut up and drained

  • ½ lb. grated cheese

  • 1 can mushroom soup

  • 8 slices bread, cubed

  • 4 eggs

  • 2 ¼ c. milk

 

Grease 4 quart casserole dish.  Layer bread, sausage and cheese.  Beat eggs together with soup and milk.  Pour over bread, sausage and cheese.  Refrigerate overnight.  Bake 1 ½ hours at 325 degrees.

 

–Velma “Weasy” Farrar

Broccoli and Cheese Soup
  • 2 T. Wesson oil

  • ¾ c. chopped onion

  • 6 c. water

  • 6 chicken bouillon cubes

  • 8 oz. fine egg noodles

  • 1 t. salt

  • 2 pkg. frozen chopped broccoli

  • 1/8 t. garlic powder

  • 6 c. milk

  • 1 lb. Velveeta

 

Heat oil in large saucepan over medium heat; add onions and cook 3 minutes.  Add water and bouillon and heat to boiling.  Stir until cubes are dissolved.  Add noodles and salt.  Cook uncovered 3 minutes.  Stir in broccoli and garlic powder.  Cook 5 minutes.  Add milk and cheese and cook until cheese melts, stirring occasionally.

 

–Judy McNish

California Chicken
  • 4 chicken breasts, skinned

  • 1 can Ortega green chilies (mild)

  • 1 onion, chopped

  • 1 c. cheese, grated (half jack, half cheddar)

  • 1 can cream of chicken or cream of mushroom soup

  • 1/3 c. milk

  • 1 pkg. corn tortillas (12)

 

Simmer chicken with celery stalk, carrot, salt and pepper to taste.  Cool and debone chicken.  Dice.  Line 13x9x2 baking dish with tortillas.  Mix together soup, milk, chopped chilies and onions.  Layer chicken and soup mixture over tortillas.  Top with grated cheese.  Bake at 350 degrees, 30-40 minutes.  Serves 8.

 

–Sara Allen

Chicken Casserole (Dawn Wisdom)
  • 8-10 slices bread

  • 1 chicken, boned and cut up

  • 1 can mushroom pieces, drained

  • ½ c. mayonnaise

  • 1 can cream of mushroom soup

  • 1 can cream of celery soup

  • Cheese slices

  • 4 eggs

  • 2 c. milk

  • 1 t. salt

  • Pepperidge Farm Dressing Mix

  • ¼ c. butter, melted

 

Grease large pan.  Cut crusts off bread and line dish.  Place chicken pieces over bread.  Add mushrooms.  Dot with mayonnaise.  Combine soups; pour over.  Place cheese slices over top.  Beat eggs with milk and salt.  Pour over.  Cover with foil and refrigerate overnight.  Bake 1 ½ hours at 350 degrees.  Uncover last ½ hour and top with dressing mix and butter.

 

–Dawn Wisdom

Chicken Casserole (Naoma Finlay)
  • 1 big chicken, boned and cut up

  • 1 can celery soup

  • 1 can cream of chicken soup

  • 1 c. sour cream

  • 7 oz. crouton dressing mix

  • 2 c. chicken broth, hot

  • ¼ stick butter

 

Chopped onion Cover bottom of 9×13 pan with chicken.  Cover with soups and sour cream.  Mix dressing mix, broth, and butter and layer on top.  Add chopped onion, if desired.  Bake at 350 degrees for 1 hour.

 

–Naoma Finlay

Cinco de Mayo Chicken Salad
  • 2 large whole chicken breasts, split, boned and skinned

  • ¾ c. picante sauce

  • ½ t. ground cumin

  • ¼ t. salt

  • ½ c. sour cream

  • 2 T. mayonnaise

  • 1 ripe avocado, coarsely chopped

  • 1 c. sliced celery

  • 4 slices bacon, cooked crisp and crumbled

  • Lettuce leaves

 

Cut chicken into ½ in. cubes.  Combine picante sauce, cumin, and salt in 10 inch skillet.  Cook chicken in mixture about 5 minutes, stirring frequently until done.  Transfer to mixing bowl, cover and cool.  To serve, combine chicken mixture, sour cream, and mayonnaise and mix well.  Add avocado and celery.  Mix lightly and spoon onto lettuce lined salad plated.  Sprinkle with bacon bits.  4 servings.  Serve with extra picante sauce.

 

–Dorothy E. Finlay

Cordon Bleu Casserole
  • 1 – 10 oz. pkg. frozen cut broccoli

  • 4 slices rye or whole wheat bread

  • 1 – 2 ½ oz. pkg. thinly sliced chicken

  • 1 – 6 oz. pkg. sliced fully cooked ham

  • ½ t. onion powder

  • 1 – 10 ½ oz. can ready to eat chunky cream of mushroom soup

  • 3 oz. shredded Swiss cheese

 

Rinse and thaw broccoli.  Pat dry.  Line bottom of 8x8x2 microwave dish with bread.  Top with chicken, broccoli and ham.  Stir onion powder into soup.  Pour over all and sprinkle cheese on top.  To cook, cover with vented wrap.  Microwave at 50% power for 13-15 minutes until heated thoroughly.  Rearrange at least once while cooking.  May prepare day before and refrigerate until ready to cook.  Allow 18-20 minutes if refrigerated.  4 servings.

 

–Dorothy E. Finlay

Creamy Beefy Bake
  • 1 pkg. Kraft Macaroni and Cheese dinner

  • 1 lb. ground beef

  • 2 T. chopped onion

  • 1 can condensed cream of mushroom soup

  • ½ c. milk

 

Prepare Kraft dinner as directed.  Brown meat and onion.  Stir in soup and milk.  In a greased 1 ½ qt. casserole, layer half the Kraft dinner and meat mixture; repeat layers.  Bake at 350 degrees, 25 minutes.  4-6 servings.         

 

–Kay Finlay

Crunchy Sausage Casserole
  • 1 – 6 oz. pkg. long grain and wild rice mix

  • 1 lb. bulk sausage

  • 1 lb. ground beef

  • 3 t. soy sauce

  • 1 large onion, chopped

  • 1 – 8 oz. can mushrooms, sliced, drained

  • 1 – 8 oz. can water chestnuts, drained, sliced or chopped

  • 1 – 2 or 2 ½ oz. pkg. sliced almonds

 

Cook rice mix according to package directions.  Cook sausage, ground beef and onion over medium heat until brown, stirring to crumble.  Drain off drippings.  Combine meat, rice mixture, mushrooms, water chestnuts, and soy sauce in casserole.  Cover and refrigerate at least 30 minutes (overnight if wanted).  Sprinkle almonds on top.  Bake uncovered at 325 degrees for 50 minutes.

 

–Dorothy E. Finlay

Fettuccini with Broccoli Cheese Sauce
  • 8 oz. uncooked fettuccini

  • 2 c. broccoli florets

  • 1 carrot, cut in 2 in. julienne

  • 1 small onion, sliced, separated into rings

  • ½ c. sliced celery

  • ¾ c. milk

  • 4 oz. Neufchatel cheese

  •  6 oz. chopped Canadian bacon

  • 4 oz. jar. Sliced mushrooms, drained

  • 4 t. grated Parmesan cheese

  • 2 T. water

  • 2 t. cornstarch

 

Cook fettuccini according to package directions.  In 2 quart microwave casserole combine carrot, broccoli, onion and celery.  Add water.  Microwave at full power 5-7 minutes, stirring once or twice.  Transfer to a bowl with liquid.  In first dish, combine milk and cornstarch and cook 2-3 minutes until thickened, stirring several times.  Stir in Neufchatel until blended.  Add cooked vegetables, bacon and mushrooms.  Cook covered 4-6 minutes, stirring twice.  Serve sauce over drained pasta.  Sprinkle each serving with a teaspoon of Parmesan.  4 servings.

 

–Dorothy E. Finlay

Girl Scout Lasagna
  • 1 lb. ground beef, cooked and drained

  • 1 lb. Italian sausage, cooked and drained

  • 2 – 15 oz. jars spaghetti sauce

  • 3 c. mozzarella cheese, shredded

  • Parmesan cheese

  • 12 oz. cottage cheese

  • 9-12 lasagna noodles, cooked

 

Layer ingredients into greased 9×13 pan, starting with noodles and ending with sauce, meat and cheeses.  (Don’t put cottage cheese on top layer.)  Makes 3 layers.  Bake at 350 degrees about an hour.  (Note: If you use don’t use Italian sausage, add about 1 T. Italian seasoning to mild sausage.)                 

 

–Judy McNish

Ham Balls
  • 1 ½ lbs. ham, ground

  • 2 c. bread crumbs

  • 1 c. milk

  • 1 lb. hamburger

  • 2 eggs

 

Sauce:

  • 1 c. water

  • ½ c. vinegar

  • 1 t. mustard

  • 1 c. brown sugar

  • Cornstarch

 

Boil all sauce ingredients together (use a little cornstarch to thicken).  Mix meat mixture into balls.  Brown, then put in pan and pour sauce over.  Bake one hour at 350 degrees.  Makes 30 medium balls.

 

–Violet Woodward

Hamburger and Beans
  • 1 lb. ground beef

  • ½ c. onion

  • ½ t. salt

  • ¼ t. pepper

  • 1 large can pork and beans

  • ½ c. ketchup

  • 1 T. Worcestershire sauce

  • 2 T. vinegar

  • ¼ t. Tabasco sauce

 

Cook beef and onion.  Add remaining ingredients.  Bake 30 minutes at 350 degrees.

(Submitted by Beverly Badger.)                                                   

 

–Joanne Badger

Hawaiian Rice
  • 2 chicken breasts

  • 1 small can mushrooms

  • 1 c. uncooked rice

  • 2 cans beef bouillon

  • ¼ lb. butter

  • 4 green onions

  • ¾ c. water or chicken broth

  • ½ c. slivered almonds

 

Parboil chicken breasts until tender.  Remove meat and dice.  Add mushrooms, rice (not minute rice), bouillon, butter, onions, water or broth, and almonds.  Mix together.  Put in greased casserole, cover, and bake 45 minutes to 1 hour at 450 degrees.

 

–Judy McNish

Hungarian Style Beef
  • 2 t. butter

  • ½ c. onion, chopped

  • ¼ c. green pepper, chopped

  • 1 lb. ground beef

  • 1 can cream of mushroom or celery soup

  • ½ c. commercial sour cream

  • ½ t. paprika

  • Dash pepper

  • 2 – 3 oz. cans chow mein noodles

 

Melt butter, add onions and green pepper.  Cook until tender.  Add beef.  Cook until lightly browned.  Add soup, sour cream, paprika, and pepper.  When hot, serve over noodles.  Serves 4 to 6.         

 

–Beverly Badger

Lazy Day Lasagna
  • 1 – 12 oz. container cottage cheese

  • 2 c. shredded mozzarella cheese

  • 2 eggs

  • 1/3 c. chopped parsley

  • 1 tsp. onion powder

  • ½ tsp. dried basil leaves

  • 1/8 tsp. pepper

  • 1 – 32 oz. jar spaghetti sauce

  • ¾ lb. cooked ground beef

  • 9 uncooked lasagna noodles

  • ¼ c. water

 

In large bowl, mix first 7 ingredients; set aside.  In medium bowl, mix together spaghetti sauce and cooked ground beef.  In 9×13 pan, spread ¾ c. meat sauce.  Layer 3 uncooked noodles on top of meat sauce.  Spread with ½ of cottage cheese mixture and 1 ½ c. meat sauce.  Layer 3 more uncooked noodles on top of meat sauce.  Spread with remaining cottage cheese mixture.  Top with remaining 3 uncooked noodles and remaining meat sauce.  Pour ¼ c. water around edges of casserole.  Cover tightly with foil.  Bake in 375 degree oven, 45 minutes.  Uncover and bake 15 minutes more, or until noodles are tender.  Let stand 10 minutes before serving.  Serve with Parmesan cheese, if desired.  May be assembled ahead of time and refrigerated until ready to bake.

 

–Nancy Urish

Sallie’s Noodle Casserole
  • 2 lbs. hamburger

  • 1 bag wide egg noodles

  • 1 onion, chopped

  • 4 – 8oz. cans tomato sauce

  • 1 stick butter

  • 3-5 Tbsp Flour

  • 2-4 cups Milk

  • American Cheese Slices (as many as you want)

 

Brown hamburger & onions – add tomato sauce and simmer while cooking noodles & cheese sauce.  Cook noodles. 

 

Cheese Sauce –

Melt 1 stick of butter, add flour and milk to make cream sauce.  Add cheese slices and let melt.

Mix cooked noodles and meat sauce together.

 

Layer – noodles & hamburger mix – cheese sauce in a 9×13 casserole dish – about 3 sets of layers.

Bake at 350 degrees 35-40 minutes.

 

This recipe came from Sallie McPherson after one of our family gatherings.  It has become a family favorite and passed on to friends.

 

(Submitted by Vickie Woodward.)

 

–Sallie McPherson

Salmon Pie
  • 2 c. salmon, flaked, canned or cooked

  • 1 c. milk (use salmon liquid from canned salmon)

  • ½ c. soft bread crumbs

  • 1 t. grated onion

  • ¼ t. salt

  • ½ T. celery, chopped

  • 1 t. lemon juice

  • ½ t. garlic salt (optional)

  • 2 eggs, slightly beaten

 

Combine all ingredients in order given.  Stir well.  Pour into a greased 8-inch pie pan and bake in a moderate oven (350 degrees) for 45 minutes.  Serves 6.         

 

–Jim Allen

Scalloped Corn and Oysters
  • 2 eggs, beaten

  • 17 oz. can cream corn

  • 1 can oyster stew

  • 1 c. crushed saltines (20-22)

  • ¼ c. finely chopped celery

  • ¼ t. salt

 

Combine and put in 8×8 dish.  Refrigerate until ready to use.  Just before baking, melt 2 T. butter.  Add ½ c. (10) cracker crumbs.  Sprinkle over corn and bake at 350 degrees for 1 hour.

(A friend of Chris’ came home from college with him and was on his second helping.  When he heard about the oysters, he quit eating it.)         

 

–Beverly Badger

Scalloped Oysters
  • 1 can oysters

  • 1 can oyster soup

  • 2 eggs (or 3 if you wish)

  • 1 c. milk

  • Crushed crackers

 

Combine oysters, soup, eggs and milk in a mixing bowl.  Add crushed crackers to make fairly thick mixture.  Bake about 25 or 30 minutes at 350 degrees.

 

–Florence Badger

Steak Soup
  • ½ lb. ground chuck

  • ½ c. onion, chopped

  • ½ c. celery, chopped

  • ½ c. carrots, chopped

  • 1 stick margarine or butter

  • 1 c. flour

  • 1 qt. + 1 c. water

  • 1 t. Accent

  • ½ t. pepper

  • 1 T. beef soup base

  • 1 c. tomatoes, chopped

  • 1 ½ t. Kitchen Bouquet

  • 1 c. mixed vegetables (thawed if frozen)

 

Brown and drain ground chuck.  Set aside.  Parboil onion, celery, and carrots.  Drain and set aside.  Melt margarine in a 2 quart pan and add flour.  Mix well.  Add water and stir until thickened.  Add Accent, pepper, beef soup base, and tomatoes.  Cook one minute more, stirring constantly.  Add Kitchen Bouquet, mixed vegetables, ground chuck and reserved onion, celery and carrots.  Cook on medium heat 30 minutes, stirring occasionally.  Makes about 1 ½ quarts.  (This is supposed to be from Plaza III restaurant in Kansas City.)

 

–Judy McNish

Strawberry-Stuffed French Toast
  • 1 (1 pound) loaf sourdough or French bread

  • 1 (8 oz.) package light cream cheese, softened

  • 2 T. sugar

  • 2 eggs

  • 2 t. vanilla extract, divided

  • 1/4 t. ground cinnamon

  • 1/4 t. ground nutmeg

  • 1-1 1/2 c. milk

  • 2 t. butter

  • 1 c. chopped strawberries

  • *powdered sugar and real maple syrup to finish

 

Mix the cream cheese, sugar, 1 tsp vanilla and strawberries together in a bowl, set aside. Slice the  bread on a slant, giving each side of the slice a nice surface area. Make a slit in each slice of bread through the crust to form a pocket. Place the cream cheese in a plastic or piping bag and pipe about 2 tbsp of the mixture in each slice of bread.

 

In a small bowl, beat together eggs,1 tsp vanilla, milk, cinnamon and nutmeg.

Melt butter in a griddle or frying pan over medium-low heat. Briefly dip the bread slices in the egg mixture and place on the griddle. Brown on both sides and serve warm with sliced strawberries, powdered sugar and maple syrup.         

 

–Amanda (Woodward) Davis

Taco Bake
  • 1 lb ground beef or turkey

  • 1 packet taco seasoning

  • 15-oz. can tomato sauce

  • 8 oz. medium shell pasta

  • 8 oz. package cream cheese, softened

  • 1 c. sour cream

  • 8 oz. shredded sharp cheddar cheese

 

Brown ground beef, drain.  Add taco seasoning and tomato sauce.  Bring to a boil and then simmer for 20 minutes.  In the meantime, cook pasta according to directions.  Drain.  Mix softened cream cheese and sour cream in separate bowl.  Spray bottom of 9×13 pan.  Put pasta in bottom of pan.  Spread cream cheese mixture over pasta. Spoon ground meat mixture over this.  Sprinkle shredded cheese on top.  Bake at 350 degrees for 30 minutes.  Let cool 15 minutes before serving.

 

–Amanda (Woodward) Davis

Taco Soup
  • 2 lb. ground beef, browned and drained   (I use 1# and it works just fine)

  • 1 can (16 oz.) tomatoes, undrained

  • 1 can (17 oz.) whole kernel corn, undrained

  • 1 packet taco seasoning

  • 1/4 c. chopped onion

  • 1 can (16 oz) kidney beans, undrained

  • 1 can (8 oz) tomato sauce

  • Chips for garnish

 

Mix all together and simmer.  Use shredded cheese, sour cream or corn

 

–Nancy Urish

Tarragon Chicken Breast Bundles
  • 2 T. butter, softened

  • ½ t. lemon juice

  • 1/8 t. tarragon

  • 1/8 t. garlic salt

  • 1/8 t. black pepper

  • 1 – 4 oz. can refrigerated crescent roll dough

  • 2 – 4 oz. chicken breast fillets, bones, skinned, flattened

  • 2 slices “thin” sliced ham

  • 2 T. grated jack or mozzarella cheese

  • 1 egg, beaten

 

Combine butter, lemon juice, tarragon, salt and pepper in a small bowl and set aside.  Separate dough into two rectangles.  Firmly press perforations to seal.  Press or roll each piece into a 6×4 rectangle.  Coat chicken breasts with flour and place 1 breast on each rectangle.  Spread butter mix on each breast.  Starting at short end, roll up jelly-roll fashion.  Pinch ends to seal.  Place seam side down on ungreased cookie sheet.  Slit top of each bundle.  Bake at 375 degrees 20-25 minutes.  Brush with beaten egg and bake 5 minutes more until deep golden brown.         

 

–Sara Allen

Turkey Pot Pie
  • Pie crust for 9 inch, 2-crust pie

  • 1 can (10 ¼ oz.) cream of chicken soup

  • 1 c. medium white sauce

  • 1 box frozen mixed vegetables

  • 1 or 2 potatoes

  • 1 or 2 carrots

  • 1 or 2 c. cooked turkey

 

Spray 2-quart casserole with Pam.  Line with 1 pie crust.  Dice and parboil potatoes and carrots until slightly tender.  Make white sauce.  Combine vegetables, soup, sauce and turkey, and pour into lined casserole.  Season with salt and pepper to taste.  Top with second crust, pinch edges, and bake at 350 degrees about 1 hour.  (Amounts are approximate; I use up leftover meat and vegetables.)

 

–Judy McNish

World’s Best Mac & Cheese
  • 8 T. (1 stick) unsalted butter

  • 6 slices good white bread, crusts removed and pulsed into coarse crumbs in a food processor

  • 5 1/2 c. milk

  • 1/2 cup all-purpose flour

  • 1 egg yolk

  • 2 t. salt

  • 1/2 t. freshly grated nutmeg

  • 1/4 t. freshly ground black pepper

  • 1/2 t. cayenne pepper

  • 4 1/2 c. grated sharp white cheddar (I used mild yellow cheddar)

  • 2 c. grated gruyere cheese

  • 1 lb. elbow macaroni

 

Preheat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread crumbs in medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour melted butter into the bowl with the bread; toss. Set the bread crumbs aside.

 

Warm milk in a saucepan over medium heat. Melt remaining butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring for 1 minute. While whisking, add hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until mixture bubbles and thickens, 8 to 12 minutes. Remove pan from heat. Stir in salt, nutmeg, both peppers, 3 cups cheddar and all of the gruyere. Stir and allow to cool slightly. Place egg yolk in a bowl and add one spoonful of cheese mixture and whisk until well blended. Add egg mixture to remaining cheese mixture and stir until well combined.

 

Cover a large pot of salted water, and bring to a boil. Cook macaroni for 2 to 3 minutes (the macaroni will continue cooking in the oven). Drain and run under cold water. Add macaroni to cheese mixture and combine. Pour mixture into prepared baking dish and spread until even. Sprinkle remaining cheddar cheese and reserved bread crumbs over top. Bake until golden brown, about 30 minutes.         

 

–Amanda (Woodward) Davis

Zesty Meat Loaf
  • 2 lbs. ground beef

  • ¾ c. milk

  • 1 ½ c. soft bread crumbs

  • 2 t. salt

  • 1 small onion, diced OR 1 grated carrot

  • 2 eggs, beaten

  • 2 t. brown sugar

  • ¼ c. ketchup

  • 2 t. mustard

 

Pour milk over bread.  Add beef, salt, pepper, onion or carrot, and eggs.  Mix.  Pack in a 9×5 loaf pan.  Spread with mixture of ketchup, brown sugar and mustard.  Bake at 350 degrees for 1 ½ hours.  Serves 8.         

–Beverly Badger

 

MISCELLANEOUS

Bar-B-Q Sauce
  • 1 small can tomato sauce

  • 1 T. liquid smoke

  • 10 drops Tobasco sauce

  • 2 t. chili powder

  • 1 T. brown sugar

  • 3 T. Worcestershire sauce

  • 1 T. vinegar

 

Simmer 15 minutes.

 

–Kay Finlay

Bread and Butter Pickles
  • 4 qts. Cucumbers

  • 1 onion

  • Salt water

  • 1 c. sugar

  • 1 c. cider vinegar

  • 2 c. water

  • 2 T. pickling spices

  • 1 t. salt

  • ¼ t. turmeric

 

Slice cucumbers and onion and soak for 2 hours in strong salt water.  Make syrup of remaining ingredients.  Bring to boil and add cucumbers and onion, drained.  Bring back to full boil for a couple of minutes.  Then can and process.         

 

–Dorothy Ann Garner

Cranberry Tea
  • 1 lb. cranberries

  • 2 qt. water OR cranberry juice cocktail

  • 2 c. water

  • 2 c. sugar (or ¾ c with bottled juice)

  • 3 sticks cinnamon

  • 2 c. orange juice

  • 3 T. lemon juice

 

Boil cranberries in 2 qt. water or juice until berries pop.  Strain juice and save.  Boil 2 c. water, sugar and cinnamon for 20 minutes.  Mix juice with syrup and add orange juice and lemon juice.  Keep warm in crockpot.

 

–Jeanne Urish

Granola
  • 5 c. old-fashioned oats

  • 1 ½ c. sliced almonds

  • ½ c. brown sugar

  • ½ t. salt

  • 1 t. cinnamon

  • ¼ c. cooking oil

  • ¼ c. honey

  • 1 t. vanilla

  • 1 ½ c. raisins (optional)

 

In bowl, mix oats, almonds, brown sugar, salt and cinnamon.  In saucepan (I microwave) warm oil with honey.  Stir in vanilla and pour over oat mixture.  Stir gently with wooden spoon.  Spread in greased 15×10 pan.  Bake at 300 degrees for 40 minutes, stirring twice.  Cool completely.  Stir in raisins, if desired.  Seal in air-tight container at room temperature for 1 week or freeze for 3 months.  My favorite morning cereal as it is filling.         

 

–Nancy Urish

Noodles
  • 2 eggs

  • ½ t. salt

  • Approx. 1 c. flour

 

Beat eggs, salt and as much flour as can be worked into egg.  Knead well.  Let stand for 30 minutes.  Roll out thin and spread on cloth to dry.  Cut into narrow strips.         

 

–Vickie Woodward

Sunshine Punch
  • 1 lg. (46 oz.) can unsweetened orange juice

  • 1 lg. (46 oz.) can unsweetened pineapple juice

  • 1 qt. Diet 7-Up

 

Mix juices and freeze in plastic carton until slushy.  To serve, stir in 7-Up.         

 

–Sarah (McNish) Melius

 

DESSERTS

Apple Pie Topping
  • 1 c. flour

  • ½ c. oleo

  • ½ c. brown sugar

 

Place on top of pie and bake 50 minutes at 350 degrees.  Makes 2 pies.         

 

–Violet Woodward

Apple Pudding
  • ½ c. shortening

  • 2 eggs

  • 2 c. sugar

  • 1 c. nuts, chopped

  • 4 c. apples, diced

  • 2.c flour, sifted

  • ¼ t. allspice

  • 2 t. soda

  • 1 t. cinnamon

  • 1 t. nutmeg

  • ½ t. salt

 

Cream shortening, eggs and sugar.  Add nuts and apples.  Then add flour and spices.  Bake in ungreased 9×13 pan at 325 degrees for 1 hour.  (This recipe is from my mother-in-law, Mary McNish.)

 

–Judy McNish

Apple Roll
  • 4 c. Bisquick

  • 1 ½ c. milk

  • 2 c. chopped apples

  • 1 t. cinnamon

  • 1 c. sugar

  • 2 T. butter

  • 1 c. boiling water

  • Few drops red food color OR 1 T. red hots

 

Mix Bisquick and milk.  Roll out to ¼ inch thickness.  Spread dough with apples, roll as for jelly roll.  Cut in 1 inch slices.  Place cut side down in greased pan.  Add cinnamon, sugar, butter and food color to boiling water and pour over rolls in pan.  Bake at 375 degrees for 35-40 minutes.  8-10 servings.         

 

–Dorothy E. Finlay

Bottoms Up Cake
  • 1 Can Pillsbury Read-To-Spread Chocolate Fudge Frosting

  • 1 c. chopped walnuts

  • 1 pkg. Pillsbury Plus Devil’s Food Cake Mix

  • 1 ¼ c. water

  • 1/3 c. oil

  • 3 eggs

 

Heat oven to 350 degrees F.  Grease and flour 13×9″ pan.  Spread frosting into bottom of prepared pan.  Sprinkle nuts over frosting.  In large bowl, blend cake mix, water, oil and eggs until moistened.  Beat 2 minutes at Highest speed.  Pour batter over frosting in pan.

 

Bake at 350 for 40 to 50 minutes or until toothpick inserted in center comes out clean.  Immediately invert pan onto serving plate.  Serve warm or cool.  12 servings

 

This recipe came from a 1979 Pillsbury ‘Sweet and Easy’ pamphlet cookbook.  I sent in box tops to receive it.  You can use any brand of frosting and cake mix (use the instructions on the box).  Be prepared when you invert the cake, the frosting usually runs over the plate.  Tastes Wonderful!!          

–Vickie Woodward

Brown Sugar Crumb Cake
  • 2 c. sifted flour

  • 1/2 c. oleo or butter

  • 2 c. brown sugar

  • 1/4 t. salt

  • 1 c. buttermilk

  • 1 t. vanilla

  • 1 egg

  • 1 t. soda (dissolved in small amount of hot water)

 

Cut flour, oleo/butter, brown sugar, and salt together until grainy, set aside 2/3 cup.  Add buttermilk, vanilla, egg, and soda to the remaining crumb mixture.

 

Beat well and pour into greased 9×13 pan.  Sprinkle the reserved crumb mixture over top and add coconut, nuts, or desired topping.  Bake at 350 degrees for 30 minutes. Serve plain, or with whipped topping, or ice cream.

 

–Nancy Urish

Buffalo Cream Cheese Pie
  • 9 inch graham cracker pie crust

  • 2 – 8 oz. pkg. cream cheese, softened

  • 2 eggs

  • ½ c. sugar

  • 1 t. vanilla

  • 1 pt. sour cream

  • ¼ c. sugar

  • 1 t. vanilla

 

Blend cream cheese, eggs, ½ c. sugar and 1 t. vanilla with mixer.  Bake in crust for 20 minutes at 350 degrees.  Cool for 5 minutes.  Blend sour cream, ¼ c. sugar, and 1 t. vanilla.  Spoon over baked pie and return to oven for 10 minutes ar 450 degrees.  Serve topped with cherry or blueberry pie filling, if desired.         

 

–Judy McNish

Carrot Cake (Beverly Badger)
  • 2 c. sugar

  • 2 c. flour

  • 2 t. soda

  • 2 t. cinnamon

  • 1 t. salt

  • 1 ½ c. Wesson oil

  • 3 c. grated carrots

  • 4 eggs, beaten (or Egg Beaters)

 

Sift sugar, flour, soda, cinnamon, and salt together.  Add oil, carrots, and beaten eggs to dry ingredients, and mix with a spoon.  Bake 1 hour at 350 degrees.  Makes a 3 layer cake, or if preferred, put in a 9×13 inch pan.

 

I make a powdered sugar icing using a little oleo and orange juice.  If you like a richer icing, here is the original one:  Mix together 1 – 8 oz pkg. cream cheese, 1 stick oleo, 1 box powdered sugar, 1 t. vanilla, ½ c. chopped nuts.  Put on cake while it is warm.  

 

–Beverly Badger

Carrot Cake (Dorothy Finlay)
  • 1 ½ c. oil

  • 2 c. sugar

  • 4 eggs

  • 2 t. baking powder

  • 2 t. soda

  • 1 t. vanilla

  • 2 t. cinnamon

  • 2 t. salt

  • 2 c. flour

  • 1 c. crushed pineapple

  • 2 c. carrots, grated and chopped finely

 

Frosting:

  • ½ lb. pecans

  • 8 oz. cream cheese

  • ¼ c. evaporated milk

  • 1.2 stick margarine

  • 1 lb. powdered sugar

  • 2 t. vanilla

 

Mix all cake ingredients.  Pour into 10×14 or 9×13 pan.  Bake at 350 degrees, 40 minutes.  Let stand 5 minutes before frosting.

 

Frosting: Cream the cheese, milk, margarine, and vanilla with mixer.  Add powdered sugar and vanilla and mix.  Add pecans and mix.  Spread evenly over cooled cake.

 

–Dorothy E. Finlay

Celebration Cake
  • 6 oz. butter

  • 6 oz. soft brown sugar

  • 3 lg. eggs

  • 10 oz. mixed fruit

  • 2 oz. mixed peel

  • 2 oz. halved cherries

  • 8 oz. plain flour

  • ½ t. mixed spice

  • ½ t. baking powder

 

Cream butter and sugar until creamy.  Sieve flour, spice and baking powder together; add prepared fruits.  Beat in eggs one at a time, adding some of the flour if there are signs of curcling.  Stir in remainder of flour and fruits using a spatula or wooden spoon.  Place in greased and lined tin (7 in. diameter).  Use back of a metal spoon to smooth over the surface to give a flat surface when cooked.  Bake in middle shelf 335 degrees/ no. 3 for 1 ½ to 2 hours.

 

–Jeannie Craig – Ballymena, N. Ireland

Cheesecake Brownies
  • 1 pkg. (family size) Duncan Hines brownie mix

  • 2 – 8 oz. pkgs. cream cheese, softened

  • 1 c. sugar

  • 2 eggs

  • 1 t. vanilla

  • ½ c. water

 

Cheese layer: Allow cream cheese to soften at room temperature.  Mix cream cheese, sugar, 1 egg, and vanilla in small bowl until well blended.  Set aside.

 

Brownie layer: Preheat oven to 350 degrees.  Prepare brownie mix according to chewy fudge package directions.  Spread brownie batter into greased 9×13 pan.  Bake for 15 minutes.  Remove from oven and top evenly with cheese mixture.  Bake for an additional 20-25 minutes.  Cool and cut into squares.         

 

–Vickie Woodward

Cherry Dump Cake
  • 1 large yellow or white cake mix

  • 2 cans fruit pie filling (cherry)

  • ½ stick butter

  • 1 c. chopped nuts

 

Grease 13x9x2 pan.  Pour fruit filling into pan.  Sprinkle with cake mix.  Cut through several times to mix slightly.  Slice butter and lay on top.  Sprinkle with nuts.  Bake at 350 degrees, 45-50 minutes.  Serve warm.  Variation: Spice cake mix with apple pie filling.         

 

–Sara Allen

Chocolate Chip Cookies
  • 1 c. shortening

  • 1 c. white sugar

  • ½ c. brown sugar

  • 2 eggs

  • 2 T. water

  • 1 t. vanilla

  • 2 ½ c. flour

  • ½ t. salt

  • 1 t. soda

  • 1 – 7 oz. pkg. chocolate chips

  • 1 c. mixed nuts

 

Mix shortening, sugars, eggs, water and vanilla.  Add remaining ingredients.  Drop by rounded teaspoon 2” apart on cookie sheet.  Bake until light brown at 325 degrees about 20 minutes.

(This was given to me by my 4-H teacher 45 years ago.)

 

–Beverly Badger

Chocolate Sheet Cake
  • 2 c. sugar

  • 2 c. flour

  • 1 stick oleo

  • ½ c. shortening

  • 1 c. water

  • 3 ½ T. cocoa

  • 2 eggs

  • 1 t. baking soda

  • ½ c. buttermilk

  • 1 t. vanilla

 

Frosting:

  • 1 stick oleo

  • ½ c. milk

  • 3 ½ T. cocoa

 

In large bowl, put sugar and flour.  In sauce pan over low heat, melt together oleo, shortening, water and cocoa.  Pour over dry ingredients.  Add eggs, and soda that has been mixed into buttermilk and vanilla.  Bake in greased and floured sheet cake pan at 350 degrees for 20 minutes.  While baking, use same saucepan to stir together oleo, milk and cocoa until mixed.  Remove from heat and add powdered sugar, vanilla and nuts (I use black walnuts).  Frost while cake is warm.

 

–Sallie McPherson

Christmas Nut Crunch
  • 4 qts. freshly popped corn

  • 2 c. dry roasted mixed nuts

  • 1 ¼ c. sugar

  • 2/3 c. margarine

  • 2/3 c. dark Karo corn syrup

  • 1 tsp. baking soda

  • 1 c. wide cut coconut (optional)

 

Preheat oven to 250 degrees.  In large shallow roasting pan (a foil turkey size pan is just right) or two 13x9x2 pans, spread popcorn, nuts, and coconut.  In heavy 1 ½ qt. saucepan, stir together sugar, margarine, and corn syrup.  Cook over medium heat, stirring constantly until mixture boils.  Continue cooking for 5 minutes without stirring.  Remove from heat.  Stir in vanilla and soda.  Pour syrup mixture over popcorn/nut mix.  Stir to coat.  Bake uncovered, at 250 degrees for 1 hour.  Stir every 15 minutes to spread caramel coating.  TURN OUT IMMEDIATELY ON WAXED PAPER.  Cool.  Store airtight.         

 

–Sara Allen

Coconut Cake
  • 1 pkg. yellow cake mix

  • 1 pkg. (3 ½ oz) instant vanilla pudding

  • 1 1/3 c. water

  • 4 eggs, room temperature

  • ¼ c. vegetable oil

  • 2 c. coconut

  • 1 c. pecans, chopped

 

Frosting:

  • 4 T. butter, divided

  • 2 c. coconut

  • 8 oz. cream cheese, softened

  • 3 t. milk

  • ½ t. vanilla

  • 3 ½ c. confectioner’s sugar

 

In large bowl, blend cake mix with pudding, water, eggs and oil.  Beat at medium speed 3 minutes.  Stir in coconut and nuts.  Pour into 3 greased and floured 8” cake pans.  Bake at 350 degrees for 25-30 minutes.  Cool in pans for 10 minutes.  Remove to rack to complete cooling.

Frosting:  Melt 2 T. butter in skillet, add coconut and stir constantly over low heat until golden brown.  Spread coconut on absorbent paper towel to cool.  Cream remaining 2 T. butter with cream cheese, milk and vanilla.  Add sugar, beating well to blend.  Stir in 1 ½ c. toasted coconut; spread on top and sides of cake.  Sprinkle remaining coconut over cake.  (I make 1 ½ recipes of frosting for good coverage.  One recipe is thin between the layers.  But I love frosting!)         

 

–Judy McNish

Currant Squares

Shortcake pastry:

  • 8 oz. plain flour

  • 5 oz. margarine

 

Filling:

  • 1 c. Sultanas

  • 1 c. currants

  • 1 c. water

  • 1 t. spice

  • 1 t. cinnamon

  • ½ c. sugar

  • 1 T. cornflour, blended

 

Put fruit, spices, sugar and water in a saucepan; simmer ‘til fruit is tender.  Add blended cornflour.  Cool.  Line baking tin with half pastry.  Spread in filling; cover with remainder.  Pinch pastry with fork and press down edges.  Bake in moderate oven ‘til brown.

 

–Jeannie Craig – Ballymena, N. Ireland

Date Cake
  • 1 – 8oz pkg. dates, pitted

  • 1 t. soda

  • 1 c. boiling water

  • 1 T. butter

  • 1 c. sugar

  • 1 egg

  • 1 ¼ c. flour, sifted

  • 1 t. vanilla

  • 1 c. walnuts, floured

 

Dissolve soda in boiling water and pour over dates which have been cut in small pieces.  Let mixture cool.  Cream butter, sugar and egg.  Add flour.  Pour in date mixture and mix well (will be soupy).  Add floured nut meats and vanilla.  Bake in greased and floured large loaf pan at 350 degrees until toothpick comes out clean (about 50 minutes).  Let cake ripen at least 24 hours.  (Freezes well.)

 

–Judy McNish

Date Candy
  • 3 c. sugar

  • 1 lb. dates

  • 1 c. Milk

  • 1 ½ c. Nuts

 

Boil sugar and milk until soft ball stage (235 degrees).  Then add dates and nuts and stir until dates melt.  Cool.  Pour onto buttered platter and make into long roll.  Cool and slice.  (This recipe came from Ron’s mother, Mary McNish, and is one of his childhood favorites.)

 

–Judy McNish

Double Chocolate Crumble Bars

Bars:

  • ½ c. butter

  • ¾ c. sugar

  • 2 eggs

  • 1 t. vanilla

  • ¾ c. flour

  • ½ c. chopped pecans

  • 2 T. unsweetened cocoa

  • ¼ t. baking powder

  • ¼ t. salt

 

Topping:

  • 2 c. miniature marshmallows

  • 1 pkg. (6 oz) semisweet chocolate chips

  • 1 c. creamy peanut butter

  • 1 ½ c. crisp rice cereal

 

Cream butter and sugar; beat in eggs and vanilla.  Set aside.  Stir together flour, chopped nuts, cocoa, baking powder and salt; stir into egg mixture.  Spread in bottom of greased 13 x 9″ pan.  Bake at 350 degrees for 15-20 minutes or until bars test done.  Sprinkle marshmallows evenly on top; bake 3 minutes more.  Cool.  In small saucepan, combine chocolate chips and peanut butter; cook and stir over low heat until chocolate is melted.  Stir in cereal.  Spread mixture on top of cooled bars.  Chill; cut in bars, refrigerate. 

 

Yield:  3-4 dozen bars.

 

–Vickie Woodward

Easy Layered Dessert
  • 1 c. un-sifted flour

  • ½ c. margarine

  • 2 T. sugar

  • 1 c. nuts, finely chopped

  • 1 – 8 oz. pkg. cream cheese, softened

  • 1 c. powdered sugar

  • 1 c. frozen whipped topping (from 9 oz container)

  • 1 – 5 ½ oz pkg. instant pudding (chocolate, coconut, lemon or banana)

  • 2 ½ c. cold milk

 

Mix flour, margarine, sugar, and ½ c. nuts as you would pie crust.  Press into 9×13 pan.  Bake in preheated oven (350 degrees) for 15 minutes.  Cool.  Blend cream cheese, powdered sugar, and shipped topping.  Spread on cooled crust.  Mix pudding mix and milk until well blended.  Pour over cream cheese mixture; refrigerate until firm.  Spread remaining frozen whipped topping lightly with spatula.  Sprinkle with ½ c. chopped nuts.  Refrigerate until served.

 

Fresh strawberries variation:  Prepare crust and cream cheese mixture as above.  Instead of pudding, prepare 1 pkg. strawberry glaze mix according to package directions.  Cool slightly and fold in 4 c. washed, drained, sliced fresh strawberries.  Spread over crust/cream cheese mixture; top with whipped topping and refrigerate.

 

–Sara Allen

Egg Yolk Pastry
  • 5 c. flour

  • ½ t. salt

  • 1 ½ c. lard

  • 4 t. sugar

  • ½ t. baking powder

  • 2 egg yolks

  • Cold water

 

Combine dry ingredients.  Cut in lard (can be done with mixer on low speed).  Place egg yolks in measuring cup and stir with fork until smooth.  Blend in enough cold water to make a scant full cup.  Sprinkle gradually over dry ingredients, toss with fork to form soft dough.  Roll out as usual.  Extra can be frozen at this stage for later use.  Makes 6 singles or 3 doubles.

 

–Beverly Badger

Esther’s Oatmeal Fudge Squares
  • 1 c. butter or margarine

  • 2 c. brown sugar

  • 2 eggs

  • 2 t. vanilla

  • 2 ½ c. flour

  • 1 t. baking soda

  • 1 t. salt

  • 3 c. rolled oats

  • 1 c. nuts, chopped

  • 1 pkg. (12 oz) semi-sweet chocolate chips

  • 1 can (14 oz) sweetened condensed milk

  • 2 T. margarine

  • ½ t. salt

  • 2 t. vanilla

  • 1 ½ c. nuts, chopped

 

Oatmeal layer: Cream butter and sugar.  Gradually add eggs, vanilla, flour, baking soda, salt, rolled oats and 1 c. nuts.  Mix thoroughly.

 

Fudge layer:  In double boiler, melt chocolate in milk.  Add margarine, salt, vanilla, and 1 ½ c. nuts.  Pat 2/3 of oat mixture into bottom of a 10x15x2 pan, compacting well with a fork.  Spread chocolate mixture over top.  With fingers, crumble remaining oats over top.  With fingers, crumble remaining oats over top, leveling out with fork so chocolate is covered.  Bake at 350 degrees, 25 minutes.  Cool and cut into 1 ½ inch squares.  Makes 65 bars.

 

–Judy McNish

Flourless Chocolate Cake
  • 16 oz. semisweet chocolate, roughly chopped

  • ½ c. (1 stick) plus 2 T. of unsalted butter

  • 5 large eggs, separated

 

Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.  While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment. Separate the egg yolks from the egg whites and put into two medium/large bowls.  Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). 

 

With the same beater beat the egg yolks together.  Add the egg yolks to the cooled chocolate.  Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.  Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375 degrees. 

 

Bake for 25 minutes until an instant read thermometer reads 140 degrees.  Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.  Cool cake on a rack for 10 minutes then unmold.

 

–Amanda (Woodward) Davis

Fruit Cobbler
  • 1 stick oleo

  • 1 c. flour

  • 1 ½ t. baking powder

  • 1 c. sugar

  • ¾ c. milk

  • No. 303 can fruit or 2 c. fresh

 

Melt oleo in 9×9 pan.  Mix flour, baking powder and sugar.  Add milk.  Make a thin batter.  Pour carefully over oleo; do not stir.  Sweeten fruit, and pour over batter.  Bake 1 hour at 350 degrees.  Serve warm with cream and ice cream.  Fresh cherries or peaches are really good.

 

–Beverly Badger

Fudge Nut Cookies
  • 1 ½ c. sugar

  • ½ c. cocoa

  • ¾ c. shortening

  • 1 egg

  • ¾ c. sour milk

  • 3 c. sifted flour

  • ½ t. soda

  • ¼ t. cream of tartar

  • ½ t. salt

  • 1 t. vanilla

  • 1 c. chopped nuts

 

Mix sugar and cocoa; cream with shortening.  Add egg and continue creaming.  Add sifted dry ingredients and milk alternately.  Add vanilla and chopped nuts.  Mix well.  Drop small portions on oiled cookie sheet and bake in a moderate oven (400 degrees) for 12 minutes.         

 

–Vickie Woodward

Gooseberry Pie
  • 3 c. gooseberries

  • 1 ½ c. sugar

  • ½ c. water

  • 4 T. flour

  • Salt

  • 1 t. cinnamon

  • ½ t. cloves

  • 1/8 t. nutmeg

  • 2 crust pie shell

 

Combine all ingredients.  Place in pie shell and bake at 450 degrees for 10 minutes, and then at 350 degrees for 25 minutes.

 

–Violet Woodward

Gooseberry Salad
  • 1 – 3 oz. pkg. sugar-free or regular lime gelatin

  • 1 – 3 oz. pkg. sugar-free or regular lemon gelatin

  • 2 c. hot water

  • 1 c. cold water

  • 2 c. fresh or frozen gooseberries or canned gooseberries in heavy syrup

  • ¼ c. water

  • 2 T. granulated sugar replacement

  • 1 c. no-sugar added crushed pineapple

  • 1 c. diced celery

  • ½ c. chopped pecans

  • ½ c. grated cheddar cheese

  • 1 c. non-dairy whipped topping

  • ½ c. salad dressing

  • Grated low fat cheddar cheese

 

Combine gelatins and 2 c. hot water and 1 c. cold water.  Cool until thick.  Meanwhile, in a saucepan, combine gooseberries and ¼ c. water and simmer.  When gooseberries are tender, add sugar replacement and cool.  To thickened gelatin, add gooseberry mixture, pineapple, celery, pecans and ½ c. grated cheese.  Chill until firm.  Combine whipped topping and salad dressing and spread on top.  Garnish with grated cheese.

 

You’ll be surprised—really good!         

 

–Violet Woodward

Grandma Finlay’s Penuche
  • 4 c. light brown sugar

  • 1 c. milk

  • Butter, size of an egg

  • 1 c. nuts, chopped

Boil till soft ball stage.  Beat until cool and thickened.  Add chopped nuts.  Spread on buttered cookie sheet, or drop by spoon fulls. 

(Submitted by Sara Allen)

–Ida Finlay

Grandma Ida Finlay’s Pie Crust
  • 1 c. flour

  • Dash salt

  • ½ c. shortening

  • ¼ c. water

 

Mix flour and salt, blend in shortening, mix in water.  Roll lightly in flour.  Makes 1-2 crust pie.         

 

–Beverly Tucker

Great American Snack Bars
  • 1 c. flour

  • 1 c. whole wheat flour

  • 1 t. baking soda

  • ½ t. baking powder

  • ½ t. salt

  • 1 c. butter or margarine

  • 2/3 c. packed brown sugar

  • ¼ c. molasses

  • 2 eggs

  • 1 t. vanilla extract

  • 3 ½ c. granola

  • ¾ c. shredded coconut

 

Heat oven to 325 degrees.  Grease 15x10x1 jelly roll pan with shortening or margarine.  Blend flours, baking soda, baking powder, and salt.  Set aside.  On medium speed, beat butter or margarine, brown sugar, and molasses until creamy.  Add eggs and vanilla and beat until smooth.  Add flour mixture to butter mixture.  Blend on low speed.  Beat 1 minute.  Add granola and coconut and beat until blended.  Pat into greased jelly roll pan.  Bake for 20 minutes or until golden brown on top.  Cool on wire rack.  Cut into 2 ½ x 1 ½ inch bars.  Store in plastic container with tight lid.  Makes 36 bars.

 

–Sarah (McNish) Melius

Gum Drop Cookies
  • 1 c. butter (2 sticks)

  • 1 t. vanilla

  • 2 ½ c. flour

  • 1 t. cream of tartar

  • 1 ½ c. sugar

  • 1 egg

  • 1 t. soda

  • ¼ t. salt

  • Gumdrops cut in half

 

Combine ingredients except gumdrops.  Drop by teaspoon onto ungreased cookie sheet.  Place gumdrop in center of each cookie.  Bake at 375 degrees for 10 minutes.

(Great with red and green gumdrops at Christmas!)

 

–Vickie Woodward

Jiffy Chocolate Cake
  • 1 ½ c. flour

  • 1 c. sugar

  • 1 t. soda

  • 3 T. cocoa

  • ½ t. salt

  • 1 T. vinegar

  • 1 t. Vanilla

  • ¼ c. oil

  • 1 c. cold water

 

Put first 5 ingredients in 8 inch square pan.  Make 3 “wells”.  Add vinegar, oil and vanilla.  Pour cold water over, and beat well with fork.  Bake at 350 degrees approximately 25 minutes.

(The girls used this cake for “character” birthday cakes, because it is moist, and does not crumble.  I cut the oil to 2 T, and since it has no eggs, it’s almost legal!)

 

–Nancy Urish

Joan Peak’s Apple Cake
  • 1 c. oil

  • 2 eggs

  • 4 c. apples, chopped

  • 2 c. sugar

  • 2 c. flour

  • 1 t. soda

  • ½ t. salt

  • 1 t. cinnamon

  • 1 T. vanilla

  • 1 c. nuts, chopped

 

Beat oil and eggs until foamy.  Stir in apples, sugar, flour, soda, salt and cinnamon.  Add vanilla and nuts.  Bake in a 9×13 greased pan at 325 degrees.         

 

–Violet Woodward

Kahlua Chocolate Cake
  • 1 pkg. devil’s food cake mix

  • 4 eggs

  • 1 c. sour cream

  • ¾ c. oil

  • 1 c. Kahlua (or crème de cacao) liqueur

  • 1 c. chocolate chips

 

Combine mix, eggs, cream, Kahlua, and oil.  Blend, then beat at medium speed 3-5 minutes.  Stir in chocolate ships.  Pour into greased and floured Bundt cake pan.  Bake at 350 degrees, 55-60 minutes or until cake tests done with long pick.  Cook on rack for 30 minutes.  Invert on plate and finish cooling on rack.  Note:  This is a very rich cake.  I usually sprinkle a little powdered sugar over the top after cake is thoroughly cooled.         

 

–Sara Allen

Kentucky Pecan Pie
  • 1 c. white corn syrup

  • 1 c. dark brown sugar

  • 1/3 t. salt

  • 1/3 c. melted butter or margarine

  • 1 t. vanilla

  • 3 whole eggs, slightly beaten

  • 1 heaping c. whole pecans, shelled

 

Combine syrup, sugar, salt, butter, vanilla and mix well.  Add slightly beaten eggs.  Pour into a 9-inch unbaked pie shell.  Sprinkle pecans over all.  Bake in preheated 350 degree oven for approximately 45 minutes.  When cool you may top with whipped cream or ice cream.

 

–Violet Woodward

Lemon-Butter Snowbars

Crust:

  • ½ c. butter, softened

  • 1 1/3 c. flour

  • ¼ c. sugar

 

Filling:

  • 2 eggs

  • ¾ c. sugar

  • 2 T. flour

  • ¼ t. baking powder

  • 3 T. lemon juice

 

In a 1 ½ qt. mixer bowl, combine crust ingredients.  Mix on low speed until blended.  Pat into ungreased 8 inch square pan.  Bake for 15-20 minutes at 350 degrees until brown on edges.  Meanwhile, prepare filling.  Pour filling over partially baked crust.  Return to oven for 18-20 minutes or until set.  Sprinkle with powdered sugar.  Cool.  Makes 16 bars.         

 

–Kay Finlay

Mamie Eisenhower Fudge
  • 4 ½ c. sugar

  • Pinch of salt

  • 2 T. butter

  • 1 tall can evaporated milk

  • 12 oz. German sweet chocolate

  • 12 oz. semi-sweet chocolate chips

  • 1 pt. marshmallow crème

  • 2 c. nut meats

 

Combine sugar, salt, butter, and milk.  Boil for 6 minutes.  Combine other ingredients in large bowl.  Pour boiling syrup over chocolate, beat until all chocolate is melted.  Pour in buttered pan, let stand 2 hours.  Cut and eat!

 

–Vickie Woodward

Microwave Chocolate Pudding
  • 1/3 c. sugar

  • ¼ c. cocoa

  • 3 T. cornstarch

  • ½ t. cinnamon

  • 1/8 t. salt

  • 2 c. lowfat milk

  • 1 t. vanilla

 

Combine dry ingredients.  Stir in ¼ c. milk and blend until smooth.  Stir in remaining milk.  Microwave uncovered on high, stirring twice, 6 minutes or until pudding boils.  Stir in vanilla.  Refrigerate until chilled.  Makes 4 servings.

(160 cal., 2 gm fat, 130 mg sodium)

 

–Erin Wisdom

Mincemeat
  • 1 lb. hamburger

  • 2 lbs. raisins

  • ½ t. salt

  • 2 qt. water

  • 5 lb. apples

  • ½ pt. vinegar

  • 2 ½ lb. sugar

  • ½ T. cinnamon

  • ½ T. allspice

  • ½ t. cloves

  • ¼ t. nutmeg

  • ½ glass of wine or sweet cider

  • Butter

 

Simmer hamburger, raisins, salt and water.  Grind applies.  Combine.  Add vinegar.  Add sugar to taste.  (In one place it says cup of sugar, and it another it says pound, so add cautiously until you get the desired amount.)  Add spices.  Cook slowly until desired flavor is reached.  Cook, pack in cartons, and freeze.  Add 1 t. butter to each pie when baking. 

 

(Contributed by Beverly Badger)

 

–Ida Finlay

Moist and Chewy Brownies
  • 1 c. (6 oz.) semi-sweet chocolate chips

  • ¼ c. butter or margarine

  • 2 c. biscuit baking mix

  • 1 can Eagle brand milk

  • 1 egg, beaten

  • 1 c. chopped walnuts

  • Pam cooking spray

 

Melt chips and butter over low heat, stirring until well blended.  Remove from heat and add baking mix, milk and egg.  Stir well.  Stir in nuts.  Spray Pam on 9×13 baking pan and pour in mix.  Bake 20-25 minutes at 350 degrees.

 

–Dorothy E. Finlay

Mother Badger’s Sugar Cookies
  • 1 c. white sugar

  • 2 eggs

  • ½ c. Crisco liquid or solid

  • 1 c. sour cream

  • 1 t. soda

  • 1 t. baking powder

  • Flour to thicken

  • Salt

 

Mix all and put out on floured board.  Add flour to be able to roll out like pie crust though not as thick.  Cut with water glass or round cookie cutter.  Bake (350 degrees) until light brown.  About 5 minutes before done, take cookies out and sprinkle with sugar.  Return to oven for 5 minutes. Cook before storing.  Are crispy.

 

–Florence Badger

Next Best Thing to Robert Redford
  • 1 c. flour

  • ½ c. margarine, softened

  • 1 c. nuts, finely chopped

  • 1 pkg. (8 oz) cream cheese

  • 1 c. non-dairy whipped topping, thawed

  • 1 c. powdered sugar

  • 1 box (3 oz) instant chocolate pudding mix

  • 1 box (3 oz) instant vanilla pudding mix

  • 3 c. milk

  • Additional whipped topping, thawed

  • Chocolate for garnish

 

Combine flour, margarine, and nuts; press into 9×13 pan.  Bake 20 minutes at 350 degrees; cool.  Mix cream cheese, whipped topping, and powdered sugar; spread over cooled crust.  In a large bowl, combine pudding mixes with milk and stir until thickened.  Pour over first two layers.  Cover with whipped topping and, if desired, grate a small milk chocolate candy bar over the top.  Store in refrigerator.  (12 to 16 servings.)

 

–Vickie Woodward

No-Bake Peanut Butter Cookies
  • 1 c. white sugar

  • 1 c. white syrup

  • 1 1/2 c. peanut butter

  • 1 tsp. vanilla

  • 4 c. Rice Krispies

 

Bring sugar & syrup to a rolling boil.  Turn off heat & mix in other ingredients.  Drop by teaspoon onto wax paper.

 

I’ve been making these cookies since about 1963 when we made them at a Girl Scout Meeting.

 

–Vickie Woodward

No-Roll Pie Crust
  • 1 ½ c. flour

  • ½ c. corn oil

  • ½ t. salt

  • 2 T. milk

 

Mix all ingredients.  Reserve a few crumbs for the top and pat the remaining crust into a pie plate.  This has no cholesterol.  Makes 8 servings.

 

–Vickie Woodward

Oh-So-Good Raisin Pie
  • 2 c. raisins

  • 2 c. boiling water

  • ½ t. salt

  • ½ c. sugar

  • 3 egg yolks

  • 2 T. vinegar

  • 1 t. vanilla

  • 2 T. butter

  • 1 T. cornstarch

  • Pie shell, baked

  • Meringue

 

Simmer raisins, boiling water, and salt for 10 minutes.  Blend sugar, egg yolks, vinegar, vanilla, butter and cornstarch.  Add to raisins.  Stir and cook over slow fire until mixture thickens, about 5 minutes.  Pour into baked pie shell and top with meringue made from the egg whites.  Bake in a slow oven until meringue is lightly browned.

 

Submitted by Sara Allen.  She says: “I remember when the threshing crews used to come to harvest, Phil Finlay always made a point to eat at the ‘first’ table just so he’s be sure to get a piece of ‘Idy’s raisin pie,’ and he always ate it first!  This is the pie.”

 

–Ida Finlay

Orange Balls
  • 1 lb. vanilla wafers

  • 1 lb. powdered sugar

  • 1 – 6 oz. can frozen orange juice concentrate

  • 1 stick oleo

  • Ground nuts, coconut or powdered sugar

 

Crush wafers very fine.  Melt oleo and mix all ingredients together, and roll into balls the size of a walnut.  Roll in ground nuts or coconut or powdered sugar.  Sut in closed container and store in refrigerator.  Freezes well.  (Do not add water to concentrate.)  Can use less oleo if it has high oil content.

 

(“This recipe is one we only use at Christmas time, and it is a “must have” for our cookie gift plates.” Nancy)

 

–Nancy Urish & Beverly Badger

Orange Doughnuts
  • ½ c. thick cream

  • ½ c. sugar

  • 2 eggs, beaten lightly

  • 2 t. baking powder

  • ¼ t. salt

  • 1 orange, all the rind grated, and ½ the juice

 

Mix eggs, sugar, cream, orange juice and salt.  Stir in flour and baking powder, sifted together.  Add grated orange zest.  Turn on floured board; roll lightly to ½ inch thick.  Cut and fry in hot oil until brown, turning once.  Drain on paper.  Roll in sugar.  (May be dropped by tablespoons into hot oil instead of cutting.)

 

(Submitted by Sara Allen.)

 

–Ida Finlay

Peanut Brittle
  • 1 c. white Karo

  • 2 c. granulated sugar

  • 1 c. water

  • 2 c. raw peanuts

  • 1 heaping T. butter

  • ¾ t. soda

 

Boil Karo, sugar, and water to soft ball stage (235 degrees).  Add peanuts.  Boil the mixture until syrup is light brown (approximately 300-350 degrees).  Test with a silver spoon.  Add butter.  When butter is melted, add soda, and stir vigorously until mixture foams.  Pour onto a large buttered plate.  (You must work very quickly once you put the butter in, or the candy will harden before you get it poured out onto the plate.  Be sure you have the plate buttered and ready to go.)

 

–Violet Woodward

Peanut Butter Gems
  • 2 c. semi-sweet chocolate pieces

  • 1 c. crunchy peanut butter

  • 1 ½ c. graham cracker crumbs

  • 1 c. butter or margarine, melted

  • ¾ lb. confectioner’s sugar, preferably sifted

 

Melt chocolate pieces.  Mix remaining ingredients, and pat into 9×13 pan and spread melted chocolate on top.  Chill.

 

–Ellen McPherson

Pecan Pies
  • ½ c. white sugar

  • ½ c. brown sugar

  • ½ c. white syrup

  • 3 eggs, beaten

  • 1/3 c. butter, melted

  • 1 c. pecans

  • ¼ c. flour

  • ½ t. vanilla

  • ½ t. cinnamon

 

Mix together all ingredients.  (Can substitute 1 c. brown sugar and leave out white sugar.) Pour info 9-inch unbaked pie shell, and bake at 350 degrees for 45 minutes.

 

–Violet Woodward

Pineapple Cake
  • 2 c. flour

  • 2 c. sugar

  • 2 t. soda

  • 2 eggs

  • 1 can (20 oz) crushed pineapple and juice

 

Icing:

  • 2 c. powdered sugar

  • ½ c. oleo

  • 8 oz. cream cheese

  • 1 t. vanilla

 

Use mixer and mix together.  Bake in greased and floured 13×9 pan.  Bake at 350 degrees for 30 minutes (glass pan, 325 degrees).  When cooled, mix icing ingredients and frost cake.

 

–Velma “Weasy” Farrar

Popcorn Balls
  • ½ lb. popcorn

  • 2/3 c. corn syrup

  • 2 c. sugar

  • 2/3 c. boiling water

  • 2 t. cream of tartar

  • 2 T. vinegar

  • 2 T. melted butter

  • 2 t. vanilla

  • 1/8 t. baking soda

 

Pop corn.  Place in large pan.  Combine syrup, sugar, water, and vinegar.  Heat to boiling.  Add cream of tartar.  Boil to soft crack stage (275-280 degrees).  Remove from fire.  Add butter, baking soda and flavoring.  Pour over popcorn.  Form into balls.

 

–Vickie Woodward

Protein Snacks
  • 1 c. peanut butter

  • ½ c. raisins

  • ½ c. nonfat dry milk powder

  • ¼ c. sesame seeds

  • ¼ c. honey

 

Mix together and roll in 1 inch balls.  Refrigerate.

 

–Beverly Badger

Quick and Easy Peanut Butter Cookies
  • 1 c. peanut butter

  • 1 c. sugar

  • 1 egg

 

Mix all together and form small balls.  Flatten on ungreased cookie sheet.  Bake at 350 degrees for approximately 5 minutes.  2-3 dozen.

 

–Dorothy E. Finlay

Raisin Nut Cakes

Wet Ingredients:

  • 1 c. shortening

  • 2 c each (water, raisins, and sugar) 

  • 2 t cinnamon 

  • 1/2 t salt 

  • 1/2 t nutmeg 

Dry Ingredients:

  • 4 c flour 

  • 1 t soda 

  • 2 t baking powder 

  • 1 c nuts 

 

Cook the wet ingredients and boil for 3 minutes.   

 

Let cool and then add the dry ingredients.

 

Mix well and bake in loaf pan for 1 1/2 hours at 325 degrees 

This is Peggy (Martin) Davis's (Josh's mom) recipe and was one of Josh's favorite foods growing up. It's served at the holidays in the Martin family.

–Amanda (Woodward) Davis

Raisin Pudding Pie
  • 1 c. seedless raisins

  • 1 pkg. (6 serving size) Jell-o pudding, vanilla

  • 2 c. milk

  • 1 c. thawed Cool Whip

  • 1 t. lemon juice

  • 1/8 t. cinnamon

  • 1 baked 9-inch pie shell, cooled

 

Pour boiling water over raisins to cover.  Let stand 5 minutes; drain well.  Prepare pudding mix using 2 c. milk.  (May use instant pudding.)  Chill thoroughly.  Fold in whipped topping, lemon juice, cinnamon, and the raisins.  Spoon into pie shell.  Chill 3 hours.

 

–Violet Woodward

Raisin Sheet Cookies
  • 1 c. raisins

  • 1 ½ c. water

  • 1 stick oleo

  • 2 c. flour

  • 1 c. sugar

  • 1 t. cloves

  • ¼ t. salt

 

Boil raisins and water for a few minutes.  Add oleo and cool.  Add flour, sugar, cloves, and salt.  Spread on cookie sheet and bake 20 to 25 minutes at 350 degrees.  Frost with thin icing.

 

–Beverly Badger

Rhubarb Crisp
  • 2 lbs. rhubarb (cut into 1” slices) OR 20 oz. pkg. frozen rhubarb (thawed & drained)

  • 2 T. granulated sugar

  • ½ c. packed brown sugar

  • ¼ t. nutmeg

  • 1 c. buttermilk baking mix

  • ¼ t. cinnamon

  • ¼ c. margarine

 

Place rhubarb in greased 11x7x2 baking dish.  Sprinkle with granulated sugar.  In large bowl, combine baking mix, brown sugar, cinnamon and nutmeg.  With pastry blender, cut in margarine until mixture resembles coarse crumbs; sprinkle over rhubarb.  Bake in preheated 350 degree oven 35 minutes or until rhubarb is tender and top is browned.  Serve warm or cold.  Serves 8.

 

–Vickie Woodward

Rhubarb Pie
  • 3 T. flour

  • 1 egg, beaten

  • 2 t. butter

  • 1 1/3 c. sugar

  • 3 c. rhubarb, cut into small pieces

  • 1 recipe plain pastry

 

Mix flour and sugar together, add egg; beat thoroughly and add rhubarb.  Line pie pan with pastry and pour in filling.  Cover with top crust, dot with butter and bake in a hot oven (425 degrees) 10 minutes; reduce temperature to 350 degrees and bake 35 minutes longer.  Makes one 8” pie.

 

–Vickie Woodward

Ritz Cracker Dessert
  • 50 Ritz crackers, crushed

  • 2/3 c. butter or oleo, melted

  • 1 can (15 oz) Eagle Brand sweetened condensed milk

  • 1/3 c. lemon juice

  • 9 oz. pkg. Cool Whip

  • 20 oz. can crushed pineapple, drained

 

Mix crackers and butter, and press into 13×9 baking pan.  Mix sweetened condensed milk with lemon juice.  Beat Cool Whip; add to pineapple.  Mix with milk mixture.  Spread on cracker crust.  Refrigerate overnight or freeze.  Nut meats or quartered maraschino cherries may be added.

 

–Violet Woodward

Seven Step Bars
  • ¼ lb. butter, melted

  • 2 c. graham cracker crumbs, crushed

  • 1 – 6 oz. pkg. butterscotch chips

  • 2 c. flaked coconut

  • 1 c. nuts, chopped

  • 1 can sweetened condensed milk

  • 1 – 12 oz. pkg. chocolate chips

 

Mix together butter and crushed graham cracker crumbs.  Press into bottom of 9×13 pan.  Sprinkle coconut, chocolate and butterscotch chips, and nuts on top of crumbs.  Drizzle condensed milk over all.  Bake at 350 degrees for 20-25 minutes or until slightly browned on top.  (Watch carefully toward end of baking.)

 

–Judy McNish

Suet Pudding
  • ½ c. molasses

  • 1 c. ground suet

  • 1 c. ground raisins

  • 1 ½ c. milk

  • ½ c. sugar

  • 3 c. flour

  • 1 ½ t. salt

  • 1 t. soda

  • 1 t. baking powder

  • ¼ t. cloves

  • ½ t. nutmeg

  • 1 ½ t. cinnamon

 

Sauce:

  • 2 T. butter

  • ½ c. sugar

  • 1 T. cornstarch

  • 1 ½ T. vinegar OR lemon juice

  • 1 c. water, boiling

 

Mix all ingredients and steam until toothpick comes out clean.  For sauce: Mix all ingredients.  Add 1 cup boiling water and cook until it thickens.

 

(This was my grandmother, Winnie Foland’s.  When they were little they wouldn’t eat this unless we called it Steam Pudding.)

 

–Beverly Badger

Sugar Cookies
  • 2 c. sugar

  • 2/3 c. shortening

  • 2 eggs

  • ¼ t. salt

  • 1 t. nutmeg

  • 1 t. soda

  • 2 t. baking powder

  • 1 c. buttermilk

  • Flour

 

Combine ingredients.  Add enough flour to make soft dough, and roll out.  Bake at 350 degrees, 10-12 minutes.  (Will be a white cookie; don’t brown.)

(From the Osage County Paper, “Cook of the Week.”  Submitted by Violet Woodward.)

 

–Alta Finlay

Sugarless Apple Pie
  • 5 large yellow delicious apples, sliced thin

  • 2 T. cornstarch

  • 1 large t. cinnamon

  • 1 – 6 oz. can frozen apple juice concentrate

  • 2 T. margarine

 

Heat the juice concentrate.  Thicken it with the cornstarch and add the margarine and cinnamon.  Stir in the apples and pour into the pie crust.  If you like, artificial sweetener can be added to the filling.  Bake uncovered at 350 degrees for 50 minutes.

 

–Vickie Woodward

Swedish Cherry Slices
  • 1 c. soft butter (2 sticks) OR 1 stick butter + 1 stick oleo

  • 1 ¾ c. sugar

  • 1 t. vanilla

  • 4 eggs

  • 2 ½ c. flour

  • ½ t. baking powder

  • 1/8 t. salt

  • 1 – 21 oz. can cherry pie filling

  • 1 t. almond extract

 

Cream butter, sugar and vanilla 2 minutes.  Add eggs, one at a time, creaming after each one.  Sift together flour, baking powder, and salt.  Add dry ingredients gradually to creamed mixture.  Reserve 1 ½ c. batter to dot over top.  Spread rest of mixture in greased (not floured) jelly roll pan.  Mix almond into pie filling.  Spread pie filling gently over batter, then dot with reserved batter.  (Make about 15-20 little dots of batter.)  Bake at 350 degrees for 30 min.  Keep as white as you can; don’t let it get too brown.  Drizzle with powdered sugar glaze and sprinkle with slivered almonds, if desired.

 

–Susan Lira

Toffee Bars
  • 1 ¾ c. flour

  • 1 c. sugar

  • 1 c. margarine or butter, softened

  • 1 t. vanilla

  • 1 egg, separated

  • ½ c. nuts, finely chopped (slivered almonds, walnuts or pecans)

 

Preheat oven to 275 degrees.  Grease a 15×10 cookie sheet.  In large bowl, measure flour, sugar, margarine, vanilla, and egg yolk.  Mix at medium speed until well mixed, occasionally scraping bowl.  Spread dough with spatula evenly in cookie pan.  Beat egg white in cup with fork.  Brush over top of dough with pastry brush.  Sprinkle with chopped nuts.  Bake 1 hour + 10 minutes or until golden brown.  IMMEDIATELY cut into squares and remove from pan to cool on wire racks.  Yield: about 4 dozen.  May be frozen up to a month.

 

–Sara Allen

Tunnel of Fudge Cake
  • 1 ½ c. butter

  • 6 eggs

  • 1 ½ c. sugar

  • 2 c. flour

  • 1 pkg. Pillsbury 2-layer Double Dutch Fudge Buttercream Frosting Mix

  • 2 c. walnuts

 

Cream butter in large mixer bowl at high speed.  Add eggs, 1 at a time, beating well at high speed until light and fluffy.  Add sugar and continue creaming.  By hand, stir in flour, frosting mix, and walnuts until well blended.  Pour batter into greased 10” bundt pan (or angel food cake pan).  Bake 60-65 minutes.  Cool 2 hours; remove from pan.  Cool completely before serving.  (It’s done when is has a dry, shiny, brownie-type crust, and is gooey inside.)

 

–Judy McNish

World’s Best Cookies
  • 1 c. butter

  • 1 c. sugar

  • 1 c. brown sugar, firmly packed

  • 1 egg

  • 1 c. vegetable oil

  • 1 t. vanilla extract

  • 1 c. regular rolled oats

  • 1 c. cornflakes, crushed

  • ½ c. coconut, shredded

  • ½ c. walnuts or pecans, chopped

  • 3 ½ c. flour, sifted

  • 1 t. baking soda

  • 1 t. salt

 

Cream together butter and sugars until light and fluffy.  Add egg, mixing well.  Add oil and vanilla extract; mix.  Add oats, cornflakes, coconut and nuts; stir well.  Add flour, baking soda and salt.  Mix well and form into balls the size of small walnuts.  Place on ungreased cookie sheet and flatten with fork dipped in water.  (Must be flattened for proper texture.)  Bake in 325 degree oven about 12 minutes.  Allow to cool on cookie sheet for a few minutes before removing.  Makes about 8 dozen.

 

–Violet Woodward

 

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