Oatmeal Crisps

• 1 cup sugar
• 1/4 cup butter or margarine
• 2 eggs, well beaten
• 1tsp vanilla
• 2 cups rolled oats
• 2 tsp baking powder
• 3/4 tsp salt

1. Cream the sugar and the butter; add well-beaten eggs and the vanilla.  Blend well.
2. Combine rolled oats, baking powder and salt; add to the creamed mixture and mix well.
3. Drop by teaspoonfuls 2 or 3 inches apart on a greased baking pan.
4. Bake at 375 degrees for 10 minutes.
5. Remove from pan at once to prevent breaking.

Polka Dot Cookies

What  you need:
1/2 Cup butter or margarine
1/4 Cup sugar
1/2 Cup brown sugar, packed
1 egg, slightly beaten
1 tsp vanilla
2 Cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 Cup milk
1-6 oz package semi sweet chocolate pieces
1/2 Cup chopped maraschino cherries
1/2 Cup chopped pecans

How to do it:

1. Cream butter or margarine and sugar.  Blen in egg and vanilla.
2. Sift together flour, baking powder, baking soda and salt; add alternately with milk, micing well after each addition.
3. Stir in chocolate pieces, cherries and nuts.
4. Place rounded teaspoons of dough on greased baking sheets.
5. Bake in preheated oven, 375 degrees F. for 10 to 12 minutes
6. Makes 4 dozen cookies

Creamy Blue Cheese Dressing

1/4 lb soft blue cheese
3 T light cream
1/2 C. mayonnaise
1 stsp. prepared mustard
1/8 tsp salt
1/8 tsp. black pepper
1/4 C. wine vinegar
6 T. salad oil

A day or more ahead, with a fork, mash the cheese with the cream until creamy.  Place in a jar with the remaining ingredients and shake until well blended and very creamy.  Store in the refrigerator until ready to serve.

Cherries in the Snow

This sounds decadent and delicious!

Cream together - 
8 oz cream cheese at room temp.
1 C. powdered sugar
1 tsp vanilla

Fold in 1/2 pt whipped cream

In a buttered pan (8x12 or 9x9) -
Place a layer of crushed vanilla waffers and pour the creamed mixture on the top.
Cover with 1 C. Cherry Pie Filling.
Top with another layer vanilla waffers (crushed) and some chopped nuts.
Refrigerate at least 4 hours.

Chili Special

Combine:
1-15 1/2 oz. can chili con carne
1 - 1lb can hominy, drained
1/2 C. Canned tomato sauce
1 C. diced canned spam or any cooked meat

Saute:
1/2 C. chopped onion in 1 T. salad oil until tender, add to the meat mixture.  Season with 1/4 tsp salt and Mix well.

Bake, covered in a 1 1/2 qt greased casserole at 350 degree F. for 30 min.
4-6 servings

Tamale Pie No. 2

Here is the second Tamale Pie. It is a little hard to understand but I will put it in here just as it is on the card.

5 T butter
1 cup salad oil
Cook 2 onions and 2 cloves of garlic - chopped - in butter and oil.
Cook for 15 minutes
1 large can tomatoes
1 large can corn
3 tsp chili powder (dissolved in water)
1 1/2 cups corn meal
3 eggs (well beaten)
1 cup milk
1 1/2 cups pitted whole olives
1 tsp salt
Add 1 cup or more of ground beef browned in fat
Put in buttered casserole.
Bake at 350 for 1 hour.

Tamale Pie No. 1

There are two recipes for Tamale Pie and I don't know which was the favorite. Here is the first one.

2 lbs round steak cut into 3/4" cubes
2 T. salad oil
1 tsp. salt
1/4 tsp pepper
about 2 cups water
1 y oz can tomato sauce
2 T chili powder
2 T flour
1 large clove garlic, minced
1/2 tsp tabasco
1 - 8 oz jar stuffed/sliced olives (green?)
2 cups uncooked yellow corn meal

Brown meat in oil in a large skillet; add salt, pepper and water to cover.
Simmer covered for 1/2 hour.
Add tomato sauce, chili powder and flour mixes with water to make a paste, garlic, Tabasco and olives.
Cook until thickened.
Make corn meal mush as package directs. Pour meat sauce into a 3 qt casserole.
Top with mush.
Bake for 1 hour at 300 degrees.

Divinity

This is a very old recipe as I know it was handed to my mother by her mother. If you like making your own candy for the holidays this is a real winner.

• 2 1/2 cups sugar
• 1/2 cup corn syrup
• 1/2 cup water
• 2 egg whites beaten stiff

1. Cook until it will spin a thread.
2. Pour half of it into the whites of 2 eggs beaten stiff.
3. Cook the other half until it will harden in water then pour it into the first half.
4. Beat until creamy.
5. Pour into buttered dish or drop from a spoon.

Bran Muffins

This recipe card says that it was from my sister, Patti.

1 3/4 cup honey
6 heaping cups bran
5 cups flour
5 tsp soda and 1 tsp salt
4 slightly beaten eggs
1 cup oil
1 qt buttermilk

Dump in a large bowl, mix, cover and refrigerate up to 6 wks.
Spoon out to fill greased muffin tins 2/3 full.
Bake at 400 degrees for 20 minutes.

Frito Pie

This is so decadent, fattening and bad for you but it is just delicious! This is one of the first things I ever cooked as a teenager - when my boyfriend came to dinner.

• 1 T. Butter or Margarine
• 1 1/4 cup chopped onion
• 1/4 cup chopped pimento
• 1 T chopped mild green chili or jalapeno peppers
• 1 T chopped scallions
• 5 cups Fritos - regular size
• 40 oz chili con carne with or without beans
• 2 1/2 cups shredded monterey jack cheese (I always use cheddar)

1. Preheat oven to 400 degrees.
2. Grease a 2 qt baking dish.
3. Saute onion in butter until transparent; remove from heat and stir in pimento, peppers and scallions.
4. Crush 4 cups of the fritos coarsely to make about 2-2 12 cups.
5. Line bottom of baking dish with half the crushed chips.
6. Carefully spread half the chili over the chips.
7. Layer half the cheese and half the onion mixture.
8. Repeat layers.
9. Garnish with remaining fritos.
10. Bake for 20 - 25 minutes at 400 degrees.

Graham Cracker Dessert

• 1 cup sugar
• 4 T. Butter

Cream sugar and butter together

Add:

• 1 cup graham cracker crumbs
• 1 ts. baking powder
• 1/2 cup chopped nuts
• 1 tsp vanilla

Put into a greased 8 x 8 pan and bake 350 degrees for 40 minutes.

Bread Spread

I can tell from the handwriting that this is my sister, Joan's, recipe.

• 1 cup green onions
• 1 cube of butter - melted
• 1 cup cheddar cheese, grated
• 1 cup mayonnaise

Combine all ingredients and spread over french bread that has been cut in half lengthwise.
Bake at 400 degrees for 20 minutes.

Refrigerator Salad

Momma got this recipe from Jane Adair when we lived in Big Spring, Texas in the early '60's. From then on we had it at every Thanksgiving and Christmas meal I can remember. Then I served it to my children on those holidays. It is easy, festive and is made ahead of time. This is always a winner with children! (I am not sure all of these ingredients are still available in the recommended sizes. You may have to adjust them.)

• 1 - 11 oz can for manadarin oranges, drained
• 1 - 13.5 oz can pineapple chunks, drained
• 1 - 3.5 oz can flaked coconut
• 1 cup minature marshmallows
• 1 cup sour cream

Combine all ingredients in a bowl. Cover and refrigerate 12 to 24 hours before serving.

Green Bean Salad

This recipe came from a recipe exchange. Great for pot lucks.

Drain
1 large can of green beans
1 large can of sliced mushrooms

Combine
1/2 cup chopped sweet onion
1/2 pint sour cream (add last)
3 T white wine vinegar
3 T sugar
Garlic salt and pepper to taste

Mix all and chill before serving.

Stuffed Green Peppers

This was a regular at our house growing up. I seem to remember grated cheese on the top but I am not sure. And I also think it had some tomato sauce in the meat. This needs experimenting with. If you do, please post your ideas for us.

• 6 to 8 green bell peppers
• 1 cup cooked rice
• 1 cup cooked ground beef
• 1 cup cooked or canned corn
• 1 T. minced onion
• 1 egg, beaten
• Salt and pepper to taste
• buttered crumbs

1. Remove tops and seeds from green peppers. Peppers may be cut in half lengthwise.
2. Mix rice, meat, corn, onion and egg. Season with salt and pepper.
3. Stuff peppers with mixture. Cover with buttered crumbs.
4. Place upright in baking dish and surround peppers with water about 1/4 inch deep.
5. Bake until peppers are tender and top is nicely browned.

Grandma's Peanut Salad

I remember this from childhood. It was a salad that my grandmother used to make for large family gatherings and I have never made it. I loved it as a child - I need to make this. If you do, please post a comment for us.

• 1 pound salted peanuts
• 11 eggs boiled hard
• 12 sweet pickles

Take the skins off the peanuts and roll quite fine (use a food processor!). Add chopped eggs and chopped pickles.

Dressing -

• 2/3 cup sugar
• 2 eggs
• 1/2 cup vinegar
• 1 cup cream

Beat all together and cook until it thickens. Mix with 1 cup cream and then mix with the peanut mixture.

Rice Salad

• 2 Cups rice
• 4 cups chicken stock
• 1/2 cup celery and green pepper, chopped
• 1/4 cup green onions, chopped
• 10 green olives, chopped
• 3 small jars of artichokes, chopped, marinade reserved
• 2 cups mayonnaise
• Dash of curry powder
• Salt and pepper to taste

Cook rice in chicken stock. Cool. Mix 2 cups mayonnaise and the marinade from the artichokes. Combine all remaining ingredients and chill before serving.

Fudge Sauce

This is another recipe from Aunt Esther Lee. It is killer over ice cream and a fudge brownie.

Bring to a boil -
1 can Eagle Brand Sweetened Condensed Milk
1 cup water
1/2 cup corn syrup
1 cube butter or margarine
1/2 tsp salt

Remove from heat and add -
2 cup chocolate chips
1 T. vanilla

Mix well until chips are melted. Stores well in the refrigerator.

Goulash

No recipe for this left by Mom but I'll do it from memory. I always loved this when Mom made it and I was a finicky eater. Here it goes: (Patti Smith Raygor)

1 lb hamburger
1 chopped onion
2 cups macaroni
1 can tomato sauce
1 can stewed tomatoes
1 or 2 cloves of garlic

Brown hamburger and onions in fry pan. Add garlic. Cook macaroni until done. Meanwhile add tomato sauce and stewed tomatos to hamburger mixture. Simmer for about 30 minutes. Add this to the macaroni. Let simmer for 30 minutes. Serve with cornbread.

Marinated Carrots

 I remember this dish quite well. She made it often and it was always so good. (Update March 18, 2011 - we had this for dinner last night and it is as good as I remember!)

• 2 lbs carrots
• 1 small green pepper, chopped
• 1 medium onion, chopped
• 1-10 1/2 oz can Tomato Soup
• 1/2 cup salad oil
• 1 cup sugar
• 3/4 cup cider vinegar
• 1 tsp. prepared mustard
• 1 tsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp pepper

1. Peel and slice the carrots and cook in a small amount of water until tender. Drain and cool.
2. Place in a large bowl.
3. Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper and mix well.
4. Add green pepper and onion, again mixing well.
5. Pour over carrots and mix.
6. Place in the refrigerator for several hours or overnight.

Barbecued Frankfurters and Noodles

Here is another really easy and inexpensive dinner. If this economy continues the way it is going - we all may need more of this type recipe!

Place 3 cups cooked noodles in a shallow baking dish. Arrange 1 lb frankfurters (hot dogs) over noodles.
Cover with barbecue sauce.
Bake in moderate oven - 375 degrees for 30 minutes. Makes 4 - 6 servings

Dried Beef and Macaroni

This recipe would have good on the boat when we were cruising. Dinner from the pantry.

• 4 oz pkg dried beef
• 6 oz elbow macaroni
• Boiling water
• 1 can cream of chicken soup
• 1/4 cup grated Parmesan cheese
• Paprika

1. Tear beef into moderate-size pieces and cover with boiling water. Let stand a minute or two and then drain well.
2. Cook macaroni in large pot of boiling water, for 8 or 9 minutes. Drain well.
3. While macaroni is cooking heat the soup and stir in the dried beef. Taste for seasoning. Dried beef is usually salty enough.
4. Mix the soup and macaroni and pour into a medium casserole.
5. Top with the Parmesan cheese and sprinkle with paprika.
6. Bake about 30 minutes at 350 degrees.

Brownies # 3

• 2 squares unsweetened chocolate
• 1/2 cup shortning
• 1 cup sugar
• 2 eggs beaten
• 1/2 cup chopped nuts
• 1/2 cup flour
• 1 tsp salt
• 1 tsp vanilla

1. Melt chocolate over hot water.
2. Add shortening to melt. Cool slightly.
3. Add remaining ingredients in order listed. Mix thoroughly.
4. Pour into greased shallow pan lined with wax paper
5. Bake at 325 degrees

Brownies # 2

This recipe uses Mapleine which has a really interesting history. You can check it out at:
http://www.historylink.org/index.cfm?DisplayPage=output.cfm&File_Id=2006

• 3/4 cup sifted flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 2 squares baking chocolate
• 1/2 cup butter
• 2 eggs
• 3/4 cup sugar
• 1 tsp vanilla
• 1/4 tsp mapleine
• 3 T. milk
• 1 cup chopped nuts

1. Sift flour, baking powder and salt.
2. Melt chocolate over hot water and combine with butter.
3. Beat eggs and blend in sugar.
4. Add flavorings, milk and chocolate mixture.
5. Stir in flour and chopped nuts.
6. Bake in greased shallow pan (about 8 x 11 in.) for 30 minutes in moderate oven (350 degrees)

Mexican Dip (Seven Layer Dip)

1st Layer
2 Jalapeno Bean Dip

2nd Layer - Mix together
1 pkg taco mix
1 small sour cream
1 cup mayonnaise

3rd Layer - Mix together
3 avocados, mashed
Lemon juice
Garlic Salt

4th Layer
Chopped green onions

5th Layer
Chopped Tomato

6th Layer
Sliced Olives

7th Layer
Shredded Cheddar Cheese

Anchovy Dip

2 - 3 oz cream cheese
3 tsp. anchovy paste
1 tsp. grated onion
1/2 tsp paprika
6 T. cream or whole milk

Blue Cheese Dip

3 - 3 oz. pkgs. cream cheese
1/4 lb. blue cheese
1 T. Grated onion
1 T. Worcestershire Sauce
6 T. Cream or whole milk

Irish Soda Bread

This was my father's recipe - he liked his bread!


6 cups flour (regular or whole wheat)
2 T soda
2 T Baking powder
1 T. salt
2 T. sugar

Mix well and then add -
2 1/2 cups buttermilk

Knead about a minute. form into 2 or 3 round loaves. Cut sign of cross in the top.
Let set 10 min.
Bake at 375 degrees for 40 minutes

Chicken Tortilla Casserole

4 whole chicken breasts
1 dozen corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups milk
1 onion, grated
1 to 1 1/2 cans salsa
Chicken stock from the baked chicken

1 lb grated cheese

1. Wrap the chicken in foil and bake at 400 degrees for 1 hour
2. Bone the chicken and cut into large pieces
3. Cut tortillas into 1 inch strips or squares
4. Mix soups, milk, onion and salsa
5. Grease a large shallow baking dish.
6. Place a T. or 2 of chicken stock in the bottom of the baking dish.
7. Place a layer of tortillas, then chicken, then soups. Continue layers until all ingredients are used ending with soup.
8. Top with cheese.
9. Let stand for 24 hours in refrigerator to allow flavors to blend
10. Bake at 300 degrees 1 - 1 1/2 hours. Makes 8 servings

Crispy Baked Spud (potato) Halves

375 degrees for 30 to 35 minutes -

1. Scrub and dry a 10 oz baking potato cut in half lengthwise.
2. Brush cut side with mixture of 1 tsp each of lemon juice and melted butter or margarine.
3. Dip in a mixture of 2 T. grated Parmesan cheese and 1/2 tsp crumbled dried basil or thyme leaves and a little pepper.
4. Bake cut sides down on a greased heavy baking sheet at 375 degrees for 30 to 35 minutes.