Gwen Ferguson

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APPETIZERS ○ SOUPS ○ MAIN DISHES ○ SALADS & VEGETABLES
BREADS/MUFFINS ○ BEVERAGES ○ DESSERTS ○ COOKIES/BROWNIES

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APPETIZERS

Pumpernickel Dip

1-1/3 cup of mayonnaise 2 tbsp. parsley 1- 1/3 cup sour cream 2 tbsp. onion flakes 2 tsp. dill weed 1 small pumpernickel bread

Mix the above together except the bread. Cut out the center of the bread, leaving the loaf intact. Add the dip. Cube the cut out bread to use with the dip.

Port Wine Cheese Ball

Mix one refill container of port wine cheese and one 8 oz. container of cream cheese. Add wine to soften. Refrigerate and then form into a ball. Roll in chopped walnuts.

Quick Cheese Puffs

1 tube of biscuits ¼ cup Parmesan cheese 3 tbsp. butter, melted ¼ cup grated Cheddar cheese

Mix cheeses together. Separate biscuits and cut each into quarters. Roll each in melted butter, then in cheese mixture. Place on a baking sheet and bake at 450 for 10 minutes or till golden brown. Serve hot with toothpicks.

Bess Clarendon’s Appetizer

¾ of a large package of cream cheese 1 tbsp. mayonnaise 1 egg yolk Accent or other seasoning Grated onion, 1 tsp or more

Blend egg yolk, slightly beaten with the cream cheese. Add grated onion and seasoning. Spread on crackers and broil till bubbly and brown. This serves only 4-6.

Cheese Hovies

¼ lb. butter 1 tsp. salt ¼ lb. strong American cheese Dash of Cayenne 1 cup flour

Grate the cheese into the butter and cream well. Add seasonings, then flour and blend thoroughly. Kneed on a board until smooth and roll into a long thin roll. Chill thoroughly. Slice thinly and bake on a cookie sheet at 350 for 8-10 minutes until beginning to brown. Dust with confectioner’s sugar if desired.

Stuffed Mushrooms

1 lb. mushrooms, stems removed and chopped ½ pkg. prepared stuffing mix 1 cup butter (separated in ½ cup parts) 1 cup chicken broth 1 onion, chopped Salt & pepper to taste 1 garlic clove, minced

Sauté stems with ½ cup butter and onion. Add stuffing mix, broth and seasonings. Stuff caps with mixture. Melt the other ½ cup butter (or less) and add to 10”x25” pan. Place mushrooms on top, cover with foil and bake at 350º for 15 minutes. Remove foil and broil for 3-5 minutes.

SOUPS

Corn Chowder

Salt pork, diced (1”x3” piece) 1 cup half n’ half or cream 1 medium onion chopped Milk and evaporated milk 3-5 potatoes, diced Salt, pepper, parsley Celery to taste, chopped 1 can each – cream and kernel corn 1-2 slices bacon, diced

Brown the salt pork and bacon until brown and crispy. Remove and save. Brown the onions in fat. Meanwhile cook the potatoes in water that just covers the potatoes. After potatoes are tender, add the onion, celery, bacon and salt pork to the water with the potatoes. Do not drain. Add the corn, half n’ half, spices and heat through. Add just enough evaporated milk (or regular milk) to still have the yellow color. Yummy!

Grampy’s Clam Chowder

Salt Pork 1 medium onion 3 medium potatoes 2 cans minced clams 2 cans minced clams 2 bottles 8 oz. clam juice Salt and pepper Baking soda Water

Take a 1”x 2” piece of salt pork, cut up into small pieces and cook until brown, drain pork and save grease. Cut up 1 medium onion and cook until tender in pork grease. Cut up 3 medium potatoes into small pieces; cover them with water, just until the water covers them. Now put in-salt pork, onions with the grease. Take 2 cans minced clams and drain water into potatoes. Simmer until potatoes are tender, add 2 8oz bottles of clam juice and simmer just a little longer. If needed add a little baking soda mixed in water for a little body. Season to taste!

Cream of Mushroom Soup

6 tbsp. butter 3 cups beef stock 1 medium onion, finely chopped 1 bay leaf 3 tbsp. flour 1/8 tsp. ground pepper 1 lb. mushrooms ¾ cup half n’ half

Melt butter and cook onions till transparent. Add mushrooms and cook for 4 minutes, stirring. Remove pan from heat and blend in flour. Add the stock slowly. Add the bay leaf and pepper. Bring to a boil. Remove bay leaf and stir in cream. Serves 6 (Note: Mom didn’t say how many mushrooms. Try one to two containers.)

Pumpkin Soup

2 ½ lb peeled pumpkin, cubed, cut ¾ cup scallions (white part only) 5 cups chicken stock 2 cups half n’ half 1 cup onion, chopped salt, pepper, cayenne, nutmeg ¾ cup green part of scallions for top

Combine pumpkin, chicken stock, onions and white part of scallions. Bring to a boil and simmer till tender. Put this mixture through a sieve or blender. Stir in ½ – 1 tsp of salt, pepper, cayenne and nutmeg. Add green scallions to top of bowls if desired. Serve at room temperature. Serves 8

Fresh Tomato Soup

4 large red tomatoes 3 ½ cups beef stock 2 large Bermuda onions salt and pepper to taste 2 tbsp. olive oil ¼ – ½ tsp. red pepper flakes 1 tbsp. minced garlic ¼ cup fresh basil ½ cup fresh parsley

Cut up tomatoes, chop the onions. Heat oil and cook onions till wilted and not brown. Add garlic for 1 minute. Add tomatoes and cook about 10 minutes. Add all the rest of the ingredients. Simmer 20 minutes.

Cock-A-Leekie Soup

1 chicken, cut up 1 bay leaf 3 quarts of water 1 tsp. salt 3 onions, sliced 1 tsp. peppercorns, crushed 4 parsley sprigs 6 medium potatoes, cubed Leeks

Simmer chicken in water with onions, parsley, bay leaf, salt and peppercorns for 1 hour. Remove chicken and cool. Split leeks, wash and cut into 1” lengths and add to the stock. Add potatoes and cook 20 minutes. Remove bay leaf. Chop chicken and add to the soup. (Note: Mom didn’t list the leeks with the ingredients so just use your judgment.)

MAIN DISHES

Pork Chops- Spanish rice

Pork chops (4-6) 1 tsp. salt ½ tsp. chili powder dash of pepper ¾ cup long grain rice (uncooked) ½ cup of chopped onion ¼ cup of chopped green pepper 2 ½ cups stewed tomatoes 1 8-oz. can of tomato sauce ½ cup cheddar cheese sauce (opt.) Green pepper to decorate top

Brown pork chops in cooking oil. Add remaining ingredients to chops, cover, cook over low heat for 35 minutes. Stir occasionally. Add green pepper pieces for decorating and cook 5 more minutes. Serve with cheese sauce. (Note: No recipe for cheese sauce. Personally I wouldn’t add.)

Ham and Potato Casserole

1 can spam or ham, diced 1 large onion, sliced 1 green pepper, diced 2 medium potatoes, diced 1 tomato sliced 1 can cream of chicken soup

Combine all ingredients into a buttered large casserole dish. Bake at 350 for 1 ½ hours.

Pork Chops- Whole Tomatoes

Brown pork chops in small amount of oil. Add 1 can whole tomatoes, strained. Add 1 tbsp. brown sugar. Add spices such as garlic, onions and basil. Steam for 1 hour and serve.

Alcatra (Roast Meat Portuguese Style)

6 lbs. pot roast or any lean meat 1 bay leaf 1 tsp. salt 6 whole black pepper corns 2 onions, sliced 2 whole cloves 3 cloves of garlic, minced 2 tsp. tomato paste 1 quart (4 cups) red or white wine 2 cups cold water ¼ lb. bacon slab or diced pork Potatoes, optional

Wash and place meat in earth ware casserole or roaster; cover with onions. Add bay leaf, garlic, cloves, pepper, and salt and tomato paste mixed with a little water. Mix water and wine, pour over meat. Place diced potatoes or bacon on top of meat. Place in uncovered casserole or roaster in 400 degree oven for 2 hours. Turn once; continue to roast at 325 degrees until meat is tender and brown. Small browned potatoes and other vegetables served with the “Alcatra” sauce. Serves 8.

Lobster in Patty Shells

1 10-oz pkg. of frozen patty shells 2 cups milk 1/3 cup butter 1 tbsp. cooking sherry ½ cup chopped celery 1 tbsp. lemon juice ¼ cup chopped onion 1 4-oz pkg. shredded cheddar cheese ¼ cup flour 1 tsp. salt 3 cups cooked lobster meat, cubed (2 lbs. lobster tails)

About 30 minutes before serving, bake shells as directed. In a large skillet over medium heat, melt butter and cook the celery and onion until tender – approx. 10 minutes. Over low heat, blend in the flour and salt. Gradually stir in milk, sherry and lemon juice. Stir until blended. Stir in cheese and lobster. Heat covered over low heat about 15 minutes. Serve in shells. Serves 6! Excellent but rich!

Gwen’s Camp Chicken

Chicken pieces Peas/carrots/green beans (veg. of choice) 1 can cream of mushroom soup Onions, chopped 1 can cream of chicken soup 1 cup white wine biscuits Salt & pepper to taste

Brown onions and add the chicken, soups, wine and simmer about 1 hr. Add cooked vegetables last for taste and texture or serve on the side. Pour over biscuits. Great one-dish camping meal!

Mandarin Chicken

3-4 lbs. chicken pieces 3 medium onions, sliced (or less) 1 pkg. dried onion soup mix 1 bottle French Dressing 1-2 cans mandarin oranges

Place chicken pieces in baking dish. Mix soup, oranges, onions and dressing. Pour over chicken. Marinate 6-8 hours. Bake uncovered in marinade at 325 for 1 hr. 45 minutes for bone-in chicken and approx. 45 minutes for boneless. Serve with rice. Excellent!

Four Hour Stew

2 lbs. stew meat ½ cup burgundy or water 1 cup carrots, cut up 1 pkg. onion soup mix 1 cup green beans 1 cup mushroom soup 1 cup potatoes (opt.)

Bake in casserole dish at 300 for 4 hours. Mom notes she has used noodles cooked separately instead of potatoes and serve them hot with butter. (When I made this, I felt it needed seasoning or an herb added. Also I’d skip the potatoes next time and put over noodles as mom suggested.)

Chicken Crunch Casserole

2 ½ cups diced cooked chicken 3 cups crushed potato chips 1 cup mushroom soup 4 tbsp. shredded sharp cheese 1 cup whole milk Paprika ½ tsp. salt

Combine chicken, soup, milk, salt and heat to boiling. Spread 1 ½ cups potato chips on bottom of greased 2 qt casserole. Pour in chicken mixture. Cover with remaining chips; sprinkle cheese and paprika over top. Bake 350 for 25-30 minutes. (I made this recently and it was too bland for me. It needs onion, perhaps peppers for crunch and for me, some spice/heat)

Sour Meat Balls

1 lb. hamburger ¼ cup vegetable oil ¼ tsp. celery seed 2 cups tomato juice ½ tsp. Worcestershire Sauce 1 cup water ½ cup dry breadcrumbs 2 cups green limas (? fresh, canned or frozen) ¼ cup milk ½ cup uncooked rice 2 ½ tsp. salt (separated) ½ cup chopped onion 1/8 tsp. pepper ¼ cup chopped green pepper

Combine 1st 5 ingredients with 1 ½ tsp salt. Shape into 12 balls. Brown meat balls in hot oil. Combine the tomato juice, water, limas, rice, onion and green pepper. Add 1 tsp. salt and the pepper. Pour over the meatballs. Cover and simmer about 30 minutes or till rice is tender. Serves 6-8.

Tuna Potato Puffs

1 (7 oz) can tuna ½ tsp. salt 1 ½ cup mashed potatoes pepper to taste 2 egg yolks, beaten 1 tbsp. onion

2 egg whites, stiffly beaten

Drain and flake the tuna. Mix with potatoes. Stir in egg yolks. Add salt, pepper and onion. Fold in egg whites. Put mixture in 6 greased custard cups. Bake at 350 about for 30 minutes. 6 servings. (Note: Cans of tuna are smaller now so adjust however you’d like.)

Potato Tuna Bake

2 (7 oz.) cans tuna 1 can cream of mushroom soup 2 ¼ oz. shoestring potatoes (3 cans) chopped green pepper to taste 1 14-½ oz. can evaporated milk chopped onion to taste Breadcrumbs and cheese for top

Put all ingredients into a 2 qt casserole and mix. Bake 375 for 45 minutes. (Mom made note that she cut this in half and added the peppers and onion, plus the breadcrumbs and grated cheese for the top.)

Tuna and Corn Casserole

Beat 2 eggs and add 1 large can evaporated milk,1 #2 can creamed corn, 1 7 oz. can of tuna, 1 grated onion, 1 chopped green pepper. Mix ingredients and put into a buttered casserole and bake at 325 for 1 hr. Serves 6.

Savory Sausage Rice

2 lbs. bulk sausage 4 ½ cups boiling water 1 cup chopped green pepper 1 cup uncooked rice ¾ cup chopped onion ½ tsp. salt 2 ½ cups chopped celery ¼ cup melted butter 2 18-oz. packages chicken noodle mix

Brown the sausage; pour off the fat. Add the peppers, onion and only 1 cup of celery. Sauté. Combine the soup mix and water in a saucepan. Stir in the rice. Cover and simmer until tender. Add the sausage mixture. Pour into a greased 12x8x2 baking dish. Sprinkle with the rest of the celery, drizzle with butter. Bake at 375 for 20 minutes. Serves 10.

Veal and Mushroom Casserole

Heat 3 tbsp. of oil and add 4 lbs. stewing veal cut into small pieces. Brown well. Add 1 medium chopped onion. Sprinkle lightly with flour and cook till flour browns. Add 1 cup white wine and stir until it boils. Add 2 minced garlic cloves, 1 tsp. mixed herbs, 1 tsp. parsley. Peel and remove the seeds of 2 lbs. tomatoes. Chop fine and add to the mixture. Simmer 1 ½ hrs. Remove the meat and let the sauce thicken. Strain the sauce. Add the meat back into the pan with ½ lb. mushrooms (fresh or canned). Cook 20 minutes. Add a few drops of lemon juice. Serves 6-8.

Veal Baked with Wine

Cut ½ lb. of veal in cubes. Heat 2 tbsp. bacon fat, add the meat, cover and cook over low about 20 minutes. Remove the cover and sauté until brown. Add 1 tbsp. flour and stir until mixed. Add 1 large can evaporated milk and cook till smooth. Add 2 tbsp. each chopped green pepper and onion. Season with salt and pepper. Bake at 350 for 45 minutes. Slowly add 1 ½ cups white wine and continue baking till veal is tender. Serve with Chow Mein noodles or dried bread crumbs browned in butter. Serves 4

Beef with Tomatoes and Sour Cream

Cut 1 ½ lbs of beef into strips. Heat 2 tbsp. oil, add beef and brown. Put meat into casserole dish. In same pan, brown 1 chopped onion, add 2 tbsp. flour and blend. Add 1 can of tomato soup, 1 tsp. prepared mustard, 1 cup sour cream, 1 tsp. salt, dash of pepper. Bring to a boil and add to the casserole dish. Add 4 tbsp. water to the pan used to brown the meat and mix and then add to the casserole. Mix together and bake at 350 for 40 minutes. Serves 6.

Beef A’ la Mode

1 lb. stewing beef, cubed 4 carrots, sliced ½ cup flour 1 large onion, sliced 1 ½ tsp. salt 6 potatoes, quartered ¼ tsp. pepper 1 cup (1 lb. 13 oz.) canned tomatoes 3 tbsp. bacon fat 1 tbsp herb mix ((savory, marjoram, chervil, basil)

Brown the meat in the bacon fat. Put meat in a baking dish. Add vegetables and pulp drained tomatoes. Save the juice. Stir flour into fat in the meat pan and when mixture bubbles, add the tomatoes and juice. Cook till thickened. Add the herbs. Pour liquid over the meat and, if necessary, enough water to come 1” from top of the casserole dish. Cover, cook 375 for 1 ½ to 2 hours.

Seafood Casserole

1 can crabmeat or 2 – 6 oz., frozen 1 tbsp. dried peppers (?) 2 lbs. family sized shrimp 1 cup evaporated milk 2 cups mayonnaise 1 cup regular milk 2 cups stuffing mix (Pepperidge Farm) 4 hardboiled eggs 1 tbsp. dried onions Potato Chips 1 tbsp. parsley

Mix all together except the chips in a casserole dish. Crush potato chips and add to the top. Bake at 350 for 1 hour. Serves 10. NOTE: For the shrimp, mom put “2” and I’m guessing lbs.

Peg’s Macaroni & Cheese

1 small box elbow macaroni 1 cup milk 1 cup cream of chicken soup 1 pkg. frozen peas and carrots 2 tbsp. butter 1 cup grated cheddar cheese ¼ cup flour

Melt the butter and add flour, stirring well till smooth. Add the soup, milk and stir until thickened. Add grated cheese, peas and carrots. Put in a casserole dish. Put more grated cheese on top. Bake at 350 for ½ hour.

Beef Roulades

3 lbs beef sirloin cut into ½ thick slices 1/3 cup vegetable oil Salt & Pepper 1 ½ cups sliced, peeled carrots ¼ cup butter ½ cup sliced onion ½ cup chopped onion 1 16-oz. can whole tomatoes in tomato puree ½ cup chopped green pepper 1 beef bouillon cube 1 lb. sausage meat 1 cup boiling water ½ cup fine dry bread crumbs 2 tbsp flour ¼ cup flour

Trim excess fat from meat and cut each slice into 3 portions. There should be about 15 pieces of meat. Pound the meat on both sides with a mallet to thickness of about 1/16”. Sprinkle with salt and pepper on both sides. Heat butter in a skillet over moderate heat; add the onion and green pepper and cook till tender, stirring occasionally. Remove from heat. In a medium-sized bowl, mix together the sausage, peppers and onions and bread crumbs. Spoon about 3 tbsp stuffing onto each slice of meat. Roll meat into a roll with the filling in the center; secure each roll with toothpicks. Roll meat into ¼ cup flour. Heat oil in a large skillet over moderate-high heat and add the meat rolls and cook till lightly browned. Note: This is where the recipe ends. I’m going to assume you remove the cooked meat, add the tomatoes, carrots, onions, bouillon and flour and water to thicken and add the meat to the sauce and serve.

Stuffed Zucchini & Sweet Sausage

1 medium zucchini 1 clove of garlic, minced 1 lb. sweet sausage meat (or hot) 1 cup or so of tomato sauce Onion to taste, minced kernel corn to taste Cheddar cheese

Cook the onion and garlic lightly in oil and set aside. Wash the zucchini and microwave until barely soft. Cut in half lengthwise. Remove the pulp and leave the outside shell intact. Set aside. Remove the sausage from the casing and cook till done. Crumble. Mix this with the onions, garlic and corn. Add some cheddar cheese (up to a cup). Mix in the tomato sauce and place in the shells. Add more cheese on top. Bake at 350 till lightly browned.

SALADS & VEGETABLES

Jell-O Salad

1 small pkg. orange Jell-O 1 small can mandarin oranges, drained 1 small container Cool Whip 6 oz. cottage cheese 1 small can crushed pineapple, drained

Mix the Jell-0 with the cool whip. Add the cottage cheese, pineapple and oranges. Put in dish or mold and refrigerate until firm. Right out of the 70’s but is delicious!

Ambrosia Salad

1 cup mandarin oranges, drained 1 cup sour cream 1 cup fruit cocktail, drained 1 cup miniature marshmallows 1 cup pineapple chunks, drained 1 cup nuts (optional) 1 cup flaked coconut

Mix together, chill and enjoy!

Strawberry Salad

2 pkgs. Strawberry gelatin ½ cup nuts 1 cup boiling water 2 (10 oz.) pkgs. frozen strawberries, thawed 1 small can pineapple, drained 1 pt. sour cream 3 medium bananas, mashed

Dissolve gelatin in boiling water, add the pineapple, bananas, nuts and strawberries. Turn ½ of mixture into a 12x8x2 baking dish. Chill till firm. (The rest keep at room temperature.)
Spread sour cream over the firm gelatin, spoon remaining gelatin mixture over the sour cream. Refrigerate. Serve on lettuce.

Elsa’s Greens and Mushroom Salad

1 lb mixture of Boston lettuce, endive, spinach and red lettuce
¼ lb. mushrooms, thinly sliced ¾ – 1 cup grated Muenster or Cheddar cheese 1 – 1 ¼ cup oil and vinegar dressing

Oil and Vinegar Dressing 1/8 cup wine vinegar ¼ tsp. paprika 1 tsp. salt ½ tsp. dry mustard 1/8 tsp. pepper 1 cup salad oil ½ tsp. sugar 1 clove garlic, minced

Mix together but add the oil slowly while beating.

Winter Salad

4 large Bermuda or Spanish onions, sliced ½ tsp. ground pepper 2 cups milk 1 tsp. sugar 2 cups water ½ cup olive oil or salad oil 4 hard cooked eggs, chopped 4 tbsp. cider vinegar 2 tsp. mustard 2 small bunches celery, diced 2 tsp. salt 4 large beets, cooked, peeled, sliced

Boil onions in milk and water till tender. Drain and chill. For dressing – chop eggs and mix with mustard, salt, pepper and sugar. Stir in oil then vinegar. Toss onions with the celery and beets. Spoon dressing over and mix gently. Let stand for 1-2 hours in refrigerator.

Ferguson’s Russian Dressing

½ cup mayonnaise or salad dressing ½ tsp. Worcestershire Sauce 1 tbsp. ketchup celery seed – dash 1 tsp. lemon juice Sweet pickles/sweet pickle relish – to taste Paprika – dash

Mix all together and add just enough pickles or relish to compliment the dressing.

Heavenly Potatoes

8 large Idaho potatoes 1 large onion, grated 2 tsp. salt 1 cup butter, melted 1 pt. half n’ half or light cream Paprika

First day: Cook the potatoes in their skins for about 20 minutes. Refrigerate. Second day: Remove skins and grate the potatoes into a bowl. Stir in grated onion and salt. Add butter and the cream. Stir together and put into 9x13 greased baking dish. Sprinkle with paprika. Refrigerate. Third Day – Bake at 325 for 1 hr. uncovered. Delicious but very rich!

Delmonica Potatoes

1 large pkg. hash brown potatoes 3 pgs. shredded cheddar cheese 2 pints cream (medium) salt and butter to taste

Dried bread crumbs

Grease a 13 x 9” pan. Layer potatoes, adding salt and butter to layers. Spread cheese over outer layer. Repeat till done. Add bread crumbs to top. Dot the crumbs with butter. Pour Cream over all of this. Bake at 350 for 1 hour.

Infallible Rice

1 medium onion, minced 1 cup rice 1 tbsp. butter 2 cups hot chicken broth

Sauté the onion in the butter. Combine rice, onion with the broth and bring to a boil. Transfer to a covered casserole dish and bake 325 for 20 minutes. Easy and delicious!

Creamed Onions

Whole boiled onions White sauce (see below) 1 cup sharp cheddar cheese Salt and pepper Butter Parsley for color

Top with bread crumbs and parmesan cheese

White Sauce Use double boiler on low heat: 2 tsp. butter, 2 tsp. flour, 1 cup milk

Melt butter, add flour and stir thoroughly. Slowly add milk stirring at all times. Keep on low heat, stir, until thick. May be use as base for casseroles or over vegetables.

Creamed Potatoes

Medium white sauce (see below) 1 cup of sharp cheddar cheese, grated 2 cups diced potatoes Onion flakes Salt and pepper Butter (1-2 tbsp.) Parsley Bread Crumbs Parmesan Cheese

White Sauce Use double boiler on low heat: 2 tsp. butter, 2 tsp. flour, 1 cup milk

Melt butter, add flour and stir thoroughly. Slowly add milk stirring at all times. Keep on low heat, stir, until thick. May be use as base for casseroles or over vegetables.

Ratio is 1 cup sauce to 2 cups potatoes. Top with bread crumbs and parmesan cheese.

Browned Rice

1 can beef consume soup 1/3-¼ pkg. Lipton Onion Soup ½ cup of rice ½ stick of butter

Melt butter in a baking dish. Mix other ingredients and pour into baking dish. Bake in 400 oven for 30-40 minutes. Nice Flavor!

Lyonnaise Potatoes

¼ cup oil 1 tsp. salt 4 cups raw potatoes, cubed 4 pimentos, chopped 1 small onion, chopped 2 tbsp minced parsley

Cook potatoes, onions and salt until almost done. Add pimento and parsley. Mix carefully. Cook until potatoes are golden brown.

Baked Tomatoes Stuffed with Corn

Cut the top off the number of tomatoes you’d like to use. Scoop out the pulp and save. Sprinkle inside with salt. Mix the pulp with fresh or canned kernel corn, some green pepper, grated onion, celery salt, ground pepper. Fill the shells, dot with butter and replace the tops. Bake at 350 until tomatoes are cooked through but not too soft.

Lima Bean Casserole

3 ½ cups cooked lima beans 2 cups drained cooked tomatoes ¼ lb salt pork, cut into strips 1 tbsp. brown sugar 1 small onion, minced 1 tsp. salt 1 tbsp. molasses ¼ tsp. pepper

Combine all ingredients. Place in a casserole and bake at 375 for 45 minutes. Serves 4-6

Sweet & Sour Beans

2 lbs. fresh green beans ¼ cup water 1 ½ tbsp. salt ½ cup sugar 3 tbsp. butter 1 medium onion, sliced ½ cup cider vinegar ¼ cup water

Slice the beans on the diagonal. Cook until tender in a small amount of water. Drain. While the beans are hot, add the salt and butter. Cool, add the onion. Mix the vinegar, water and sugar together. Pour over the beans. Store these in the refrigerator in a covered jar. This will keep for weeks. (Mom wrote 1 ½ tbsp salt but I do wonder about that)

Snap Bean & Tomatoes

1 lb.fresh green beans 1 tsp. salt 4 strips of bacon 1 tsp. basil leaves 3 large onions, chopped 1/8 tsp. ground pepper 2 cups chopped tomatoes 1 cup hot water

Fry bacon, drain and put aside. Sauté the onions in the bacon fat. Add remaining ingredients and simmer covered ½ – ¾ hours until very tender. Serve topped with bacon.

Stuffed Zucchini & Sweet Sausage

1 medium zucchini

Tomato sauce 1 lb. sausage, sweet

Corn Garlic, minced and lightly cooked in oil Cheddar cheese Onions, minced and lightly cooked in oil

Wash and microwave the zucchini till barely soft. Cut in half lengthwise, remove pulp, leaving the outside shell intact. Meanwhile remove sausage from skins and cook gently till cooked and crumbled. Mix with the pulp, onions, garlic and corn if you wish. Sprinkle cheese over the top. Mix all ingredients with tomato sauce and place in the shell then add more cheese over top. Bake at 350 until lightly browned.

Eggplant

#1 – Slice eggplant, peeled or unpeeled. Sprinkle slices with salt. Place on paper towels and let stand 30 minutes. Pat dry and brush with olive oil and boil or bake till almost tender.

#2 -Dip the slices in mayonnaise and minced onion. Coat the mixture in seasoned breadcrumbs and freshly grated Parmesan Cheese. Bake until brown. (Mom didn’t mention temperature or time on either of these.)

Piquant Zucchini

4 medium zucchini, sliced ¼” thick ¼ tsp. thyme ¼ cup oil 1 tsp. coriander ¼ cup lemon juice 1 bay leaf 1 tsp. salt 1 clove garlic, minced ¼ tsp. pepper 2 tbsp. parsley

Combine all ingredients in a saucepan. Bring to boil, simmer until tender, about 5-7 minutes. Chill.

Baked Beans

2 large cans baked beans 1 tbsp. yellow mustard 1 cup molasses ¼ cup catsup 1 cup brown sugar Bacon (opt) 1 large onion, chopped

Put all but the bacon in a slow cooker /casserole or bean pot. Put a strip of bacon on the top if desired. Bake at 325 at least 2 hours. Remove bacon before eating.

Spiced Watermelon Rind

3 lbs white portion of watermelon, cubed 1 tbsp. whole cloves 5 cups of sugar 1 tbsp. whole allspice 2 cups cider vinegar 1 tbsp. broken up cinnamon stick 1 cup cold water 1 lemon, sliced

Let the watermelon stand in salted water; cover and sit overnight (2 tbsp. salt to 1 qt. water). Drain. Cover with fresh cold water. Cook until tender. Drain and set aside. Combine sugar, vinegar and water. Tie spices and lemon in a bag; add to syrup. Boil 5 minutes. Add watermelon and cook till transparent ~ about 45 minutes. Pack in hot, sterilized jars. Makes 3 pints.

BREADS/MUFFINS

Yummy All Bran Muffins

2 cups boiling water 5 cups flour 1 cup 100% bran 5 tsp. baking soda 1-½ cups vegetable oil 1 tsp. salt 3 cups sugar 4 cups All Bran Buds 4 eggs, beaten Raisins to taste 1 qt. (4 cups) buttermilk

Pour boiling water over bran and let cool. Cream sugar and oil; add eggs, buttermilk and soaked bran. Sift flour, soda and salt together. Add the Bran Buds. Add the soaked bran mixture and raisins if desired. Put into a container and refrigerate until ready to use. Makes 4 quarts and can keep weeks. Bake in muffin tins at 400º for 20 minutes. Could make ½ recipe. Delicious and very moist!

Apple Muffins

1 ½ cups flour ¼ cup milk ½ cup sugar 1/3 cup of oil 1 tsp. salt ½ cup of grated apples, firmly packed ½ tsp. of nutmeg ¼ cup butter, melted 1 ¾ tsp. baking powder (3 ½ for double) ½ cup sugar 1 egg, beaten 1 tbsp. cinnamon

Combine flour, sugar, salt, nutmeg and baking powder, Combine egg, milk, oil to flour mixture stir until moist. Add apples. Bake at 400F of 20-25 minutes. Dip muffins in melted butter, then roll in sugar and cinnamon mixture. (Note: Mom wrote the change in baking powder amount but that’s the doubled amount. She made a note at the top of the recipe to double). Makes 9 muffins for the above recipe.

Ginger Muffins

½ lb. unsalted butter (2 sticks) 1 ½ tsp. cinnamon 1 cup molasses ½ tsp. nutmeg 1 egg ½ tsp. cloves 1 cup granulated sugar Rind of 1 large orange, zest or grated 2 /1/4 cup of flour ½ cup boiling water 1 ½ tsp. baking soda 4 tbsp. sour cream 1 ½ tsp. ground ginger pinch of salt Melt the butter and molasses in a small pan. Cool. Beat the eggs and sugar until fluffy. Add dry ingredients. Add the molasses, butter mixture. Add the rind, boiling water, salt and sour cream. Blend. Grease muffin tins and bake at 350 for 15 minutes. (Mom noted this makes 48 “tiny muffins.” If using regular muffin tins, bake approx. 30 minutes. Watch the time.)

Lemon Bread

¾ cup butter Grated rind and juice of 1 lemon 1 ¼ cup sugar (save out ¼ cup) 1 ½ cup flour 2 eggs 1 tsp. baking powder ½ cup milk ½ cup chopped nuts

Cream butter and add 1 cup sugar. Add eggs and beat together. Add the dry ingredients, then the rind, milk and nuts. Bake at 350 for 50-55 minutes. Remove from the oven and prick with a fork. Heat the lemon juice and ¼ cup sugar. While warm, drizzle bread with juice.

Luella’s Banana Bread

3 ripe bananas ½ tsp. salt 2 eggs 1 tsp. baking soda 1 ½ cups flour ½ cup butter 1 cup granulated sugar chopped nuts (optional)

Beat the bananas and eggs together. Mix flour, sugar, salt and baking soda. Cut the butter into the dry ingredients. Combine all ingredients but only stir till mixed. Add nuts if desired. Pour into a greased bread pan. Drop the pan on the counter to settle. Bake at 350 for 40-60 minutes.

Banana Bread

2 ½ cups flour ½ cup sugar 2 ¾ tsp. baking powder 2 eggs ½ tsp. baking soda ¼ tsp. vanilla ¼ tsp. salt 1 cup mashed bananas ¼ tsp. ground cardamom ¾ cup chopped walnuts ¼ tsp. ground mace

Sift flour, baking soda, baking powder, salt and spices. Cream butter and sugar till light. Beat in eggs and vanilla. Stir in flour mixture and bananas and nuts if desired. Pour into a 9x5 x 2 ½ pan and bake at 350 for 55-60 minutes.

Ginger Shortbread Biscuits

1 ¼ oz. ground ginger ¾ cup sugar 3 cups flour 1 cup, plus 2 tbsp. butter

Sieve the ginger into the flour. Stir in the sugar and rub in the butter. Knead until smooth. Turn out on a floured board and roll out to less than ¼” thickness. Cut into circles about 2 ¼” round. Bake until lightly browned at 375 for 25-30 minutes. (I’ve no guess how many tsp. ginger that is – most likely less than ½ tsp.)

New England Johnny Cake

¾ cup cake flour 1 ¼ cup cornmeal 1 tsp. baking soda 2 eggs, beaten ½ tsp. salt ¼ cup white vinegar 2 tbsp. sugar 1 cup milk ¼ cup melted butter

Sift the flour, baking soda, salt and sugar. Stir in cornmeal. Combine the eggs, vinegar, milk and butter. Add the dry ingredients and stir until just combined. Pour into as greased 8x8x2” pan. Bake at 400 for 30-35 minutes.

BEVERAGES

Homemade Iced Tea

1 pt. boiling water Juice of two lemons and the rind, cut up 5 tsp. tea 2 cups of sugar (or less) Mint – handful 1 qt. cold water

Mix all but the water. Let stand a few minutes and then strain into a pitcher. Add the cold water. (Mom used to make this regularly back in the day.) This is just for one pitcher full.

DESSERTS

Andra's Note: on Dessert Recipes, in most cases, mom wrote “shortening” or sometimes margarine. In most dessert recipes I changed it to “butter.”

Butterscotch Sauce

2 cups granulated sugar 7/8 cup (?) sweetened condensed milk 2 cups brown sugar ¼ cup butter 2 cups light corn syrup 1- 14 oz. can evaporated milk 2 cups water 1 tsp. vanilla

Combine syrups and water; place over low heat and bring to a boil. Cook 10 minutes. Add condensed milk. (Add butter if sauce is to be used immediately; otherwise add later.) Cool. Add evaporated milk and vanilla and butter if you didn’t add before. Makes 2 qts. (I’d just add 8 oz. of condensed milk)

Apple Slices

4 cups flour 5 cups sliced apples ½ tsp. salt 1 tsp. cinnamon 1-½ – 2 cups sugar Nutmeg – dash 1 cup butter

Combine the flour, salt and sugar. Cut in the butter till crumbly. Reserve ½ cup. Press remaining mixture into the bottom of a greased 9”x11” pan. Bake at 375º for 10 minutes. Mix apples with the cinnamon and nutmeg. Spread onto baked crust. Top with reserved crumbs. Bake at 375º for 40 minutes.

Kitty Kelly’s Betty Browns

½ cup butter, softened ½ tsp. baking powder 1 cup sugar 1 tsp. cinnamon 1 egg 2 cups thinly sliced apples (about two) 1 cup flour ½ cup nuts, chopped ½ tsp. baking soda

Mix all dry ingredients, butter and egg thoroughly. Add the apples and nuts. Spread in a greased 8” square pan. Bake at 350 for about 35-40 minutes. Very moist and sweet!

Honey Rhubarb Betty

1 lb. rhubarb (4 cups) 2 tbsp. water ¾ cup sugar 6 tbsp. butter, melted 1 tsp. nutmeg ½ cup honey Dash salt 5 slices bread, cubed (4 cups)

Combine the rhubarb, sugar, nutmeg, salt and water in a 10x6x1 ½” dish. Blend butter and honey; stir in bread crumbs. Spoon it evenly over the top of rhubarb. Bake at 375 for 30 minutes or till top is lightly golden brown. Serve with ice cream. Yum!

Grandma Ferguson’s Rice Pudding

½ – ¾ cup of rice 2 tsp. vanilla 2 qts. whole milk (8 cups) nutmeg to taste 1 ½ cups sugar ½ cup raisins ¼ lb. butter

Simmer all of the above (add raisins after rice thickens) – about 15-20 minutes. Keep simmering for about 1-½ hrs. Add nutmeg to taste. Outstanding! It will seem as if there’s not enough rice, but it comes out creamy and delicious. Don’t add more rice or cook longer. (This is a bonus recipe since it didn’t come from Mom’s book….)

Margaret McClave’s Grape Nut Pudding

½ cup butter ¾ cup sugar 4 eggs (separated) 4 tbsp. flour ½ cup grape nuts 2 cups milk Juice and rind of 2 lemons

Cream the butter and sugar thoroughly. Add egg yolks, flour, grape nuts, milk, lemon rind and lemon juice. Fold in beaten egg whites. Pour in a greased baking dish. Place in a pan of hot water. Bake at 350 for 50-60 minutes.

Blueberry Buckle

½ cup butter ½ cup milk ½ cup sugar 2 cups fresh berries 1 egg, beaten ½ cup sugar 2 cups flour ½ cup flour 2 ½ tsp. baking powder ½ tsp. cinnamon ¼ tsp. salt ¼ cup butter

Cream butter and sugar together till fluffy. Add the eggs and mix well. Add the flour, baking powder and salt alternately with the milk. Pour into a greased 11-½ x 7-½ x 1 ½ “ pan. Sprinkle with the berries. Combine the sugar, flour, cinnamon and butter until crumbly; sprinkle over the berries. Bake at 350 for 45-50 minutes. Serve warm.

Ambrosia Pudding

1 pkg. instant vanilla pudding 1-9 oz. can crushed pineapple, drained 2/3 cup orange juice 1 cup heavy cream, whipped

Prepare pudding using orange juice for liquid. Add the pineapple and fold in the cream. Makes 4-5 servings.

Almond Puff

½ cup butter, softened ½ cup butter 2 cups flour, divided to 1 cup each 1 tsp. almond extract 2 tbsp. water 3 eggs 1 cup water Chopped nuts Glaze: 1 ½ cups confectioner’s sugar 1 tbsp. butter, softened 1 – 1 ½ tsp. almond or vanilla ext. 1-2 tbsp. warm water

Heat the oven to 350º. Cut ½ cup butter into 1 cup flour – until it is fine crumbs. Sprinkle 2 tbsp. water over mixture and mix with a fork. Roll into a ball and divide in half. On an ungreased baking sheet, pat each into 12”x3” strips 3” apart. In a medium saucepan, heat ½ cup butter and 1 cup of water to a rolling boil. Remove from the heat and quickly stir in the almond extract and the second cup of flour. Stir vigorously over low heat until mixture forms a ball – about a minute. Remove from the heat. Spread mixture on each half evenly, covering completely. Bake about 1 hour or until topping is crisp and brown. Cool. Frost with the confectioner’s glaze. Sprinkle generously with nuts. Excellent!!

Lemon Pudding

1 cup sugar 3 eggs, separated ¼ tsp. salt 1/3 cup flour 3 tbsp. lemon juice 2 tbsp. butter, melted 2 tsp. grated lemon rind 1 ½ cup milk

Mix together the sugar, salt, lemon juice and rind. Add egg yolks and beat. Add flour, mixing well. Blend in melted butter and milk. Beat egg whites until stiff and fold into the egg yolk mixture. Pour into a greased 2 qt. casserole. Set in a pan of hot water. Bake at 350 for 45-50 minutes.

Strawberries Romanoff

Clean and hull 2 quarts of strawberries. Sweeten with sugar. Whip 1 pint of vanilla ice cream and fold in ½ pint of whipped cream. Add the juice of 1 lemon, 1 oz. of rum and 2 oz. Cointreau. Pour over the berries. Serves 8.

“Rice Farm” Rhubarb 1 ½ cups sugar 1 lemon slice ¼ cups flour 2 whole cloves 6 cups rhubarb, sliced 1 tbsp. butter 2 eggs, beaten

Combine sugar and flour in a 2 qt. casserole. Add the rhubarb and stir. Add the eggs and stir slightly. Add lemon and cloves. Dot with butter. Bake at 300 for 1 hour. Makes 6 servings.

Blueberry Dream

Mix the above (?) together the following press into an 8” square pan: ¼ cup graham cracker crumbs ¼ cup sugar ¼ cup butter, melted

Beat together the following and pour on the cracker crumbs: ¼ cup sugar 1 8-oz. pkg. cream cheese 1 egg

Mix together the following: ½ cup sugar, 2 tbsp. cornstarch Add to the juice of 1 can of blueberries. Cook till thick. Add the blueberries. Pour over cooled cheese mixture. Top with whipped cream.

Maureen Sheehan’s Peanut Brittle

In a 2 qt. saucepan, stir together: 3 cups sugar 1 cup light corn syrup ½ cup water

Cook over medium heat until sugar is dissolved. Candy thermometer should read 280 degrees. Stir in 3 cups salted red-skinned Spanish peanuts. Cook, stirring often till thermometer reads 300 degrees. Take off the heat and stir in quickly 2 tsp. baking soda. Pour into 2 heavy greased cookie sheets. Let set and eat!

COOKIES/BROWNIES

Peanut Butter n’ Fudge Brownies

2 cups sugar 1 cup peanut butter chips 1 cup butter, softened ¾ cup peanut butter 2 tsp. vanilla 1/3 cup butter, softened 4 eggs 1/3 cup sugar 1 ½ cups flour 2 tbsp. flour ¾ cup cocoa 2 eggs 1 tsp. baking powder ¾ tsp. vanilla ½ tsp. salt

Frosting 3-oz. unsweetened chocolate ¼ tsp. salt 3 tbsp. butter ¾ tsp. vanilla 2- 2/3 cups powdered sugar 4-5 tbsp. water

Heat the oven to 350º. Grease a 13”x9” pan. Cream 2 cups sugar and 1 cup butter until light and fluffy. Add 2 tsp. vanilla and 4 eggs, one at a time, beating well after each. Gradually add 1-½ cups flour, cocoa, baking powder and ½ tsp. salt to creamed mixture. Mix well. Stir in peanut butter chips. In a small bowl, cream peanut butter and 1/3 cup butter. Add 1/3 cup sugar and 2 tbsp. flour. Blend well. Add 2 eggs, ¾ tsp. vanilla and beat until smooth. Spread ½ of chocolate mixture in the pan. Spread peanut butter mixture over chocolate mixture. Gently cut through the layers to marble. Bake this for 40-45 minutes or until done. Cool completely.

In a medium saucepan, melt the chocolate and 3 tbsp. butter over low heat. Stir in powdered sugar, salt and vanilla. Add water until it’s smooth. Spread over brownies. Makes 54 bars. Excellent!!!

Pumpkin Bars

2 cups flour ¼ tsp. cloves 2 tsp. baking powder 2 cups sugar 1 tsp. baking soda ¾ cup salad oil 2 tsp. cinnamon 4 eggs, beaten ½ tsp. salt 2 cups pumpkin ¼ tsp. ginger 1 cup raisins ¼ tsp. nutmeg

Frosting 1 3-oz. pkg cream cheese ¾ stick of butter 1 tsp. vanilla 2 cups confectioner’s sugar

Mix all ingredients together and bake in a greased 9”x13” for 45 minutes or 10”x15” pan for 30 minutes. Combine frosting mix and frost the bars. Excellent!

Lemon Bars

1 ¾ cups flour 4 eggs ½ cup confectioner’s sugar 1 ½ cups sugar 1 cup melted butter 4 tbsp. flour 4 tbsp. lemon juice rind of one lemon Pinch of salt

Mix together flour, confectioner’s sugar and butter. Put in 9”x13” pan and bake at 350º for 20-25 minutes. Beat eggs, fold in granulated sugar and add 4 tbsp. flour, lemon juice, rind and salt. Pour over baked crust and bake for 20-25 minutes longer. Cool in pan. Sprinkle with confectioner’s sugar. Very rich and sweet – delicious! These you need to eat with a fork.

Congo Bars

2- ¾ cups flour 3 eggs 2 ½ tsp. baking powder 1 tsp. vanilla ½ tsp. salt 1 cup chopped nuts 2/3 cup butter, melted, cooled slightly 1 large pkg. chocolate bits 1 box dark brown sugar

Add brown sugar to melted butter and beat well. Add eggs one at a time, beating well after each. Add dry ingredients and beat until just mixed. Add chocolate bits, vanilla and nuts. Bake on a large, greased cookie sheet (or 9”x13” pan) at 350º for 18-20 minutes. Cut into 48 squares. Excellent! Peanut Butter Chip Chocolate Cookies

1 cup butter 2/3 cup cocoa 1 ½ cups sugar ¾ tsp. baking soda 2 eggs ½ tsp. salt 2 cups flour 1 12-oz. pkg. peanut butter chips (2 cups)

Cream the butter, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, baking soda and salt. Add to creamed mixture. Stir in peanut butter chips. Drop by 1 tsp. onto ungreased cookie sheet OR chill till firm and shape into 1” balls and flatten slightly. Bake at 350º for 8-10 minutes. Makes 5 dozen.

Molasses Crinkles Cookies

¾ cup butter 2 tsp. baking soda 1 cup brown sugar ¼ tsp. salt 1 egg ½ tsp. cloves ¼ cup molasses 1 tsp. cinnamon 2 ¼ cup flour 1 tsp. ginger

Mix the butter, sugar, egg and molasses. Blend together the flour, soda, salt, cloves, cinnamon and ginger. Blend into batter. Chill. Roll dough into 1-1/4” balls. Dip tops in granulated sugar. Place 3” apart on a greased cookie sheet. Sprinkle with 2-3 drops of water. Bake at 350º for 10-12 minutes. Makes 4 dozen. Great!

Triple Good Bars

2 cups raisins 1 ½ tsp. vanilla 1 can sweetened condensed milk (14 oz) 2 ½ cups oats (quick or old fashioned) 1 tbsp. grated lemon peel 1 cup flour 1 cup butter, softened 1 ½ cups chopped walnuts

1 tbsp. lemon juice ½ tsp. baking soda 1-1/3 cups firmly packed brown sugar ¼ tsp. salt

Heat oven to 375 degrees. Grease a 13 x 9” baking pan.

In a medium saucepan, combine the raisins, condensed milk, lemon peel and lemon juice. Cook over medium heat, stirring constantly, just until mixture begins to bubble. Remove from heat; cool slightly; set aside.

Beat butter, sugar and vanilla until fluffy. Add remaining ingredients; blend until mixed and crumbly. Reserve 2 cups. Press remaining mixture onto the bottom of prepared pan. Spread raisin mixture to within ½” of edge. Sprinkle with remaining oat mixture; pat lightly. Bake 25-30 minutes or until golden brown. Cool completely. Makes 4 dozen 1 x 2” bars.

Chocolate Chip Ranger Cookies

1 cup granulated sugar ½ tsp. baking powder 1 cup brown sugar ½ tsp. salt 1 cup butter 2 cups dried wheat cereal 2 eggs 1 pkg. (6 oz.) chocolate chips 1 tsp. vanilla 1 cup nuts 2 cups flour 1 tsp. baking soda

Beat butter and sugars, add eggs, vanilla, flour, soda, powder, salt and mix well by hand. Add wheat cereal, chocolate chips and nuts and mix well again. Form into small balls. Bake at 375 on an ungreased cookie sheet for 8-10 minutes. (No mention of how many this makes)

Chinese Chews Cookies

1 cup sugar 1 cup chopped dates ¾ cup flour 1 cup chopped nuts 1 tsp. baking powder 2 eggs, beaten ¼ tsp. salt

Mix sugar, flour, baking powder and salt. Stir in the dates and nuts. Add eggs, mixing thoroughly. Spread in a greased 15 ½ x 10 ½” pan. Bake at 375 for 20 minutes. Cut into squares while warm. Roll in confectioner’s sugar. Makes 6 dozen. (Note: I’m sure a 13 x 9” pan would be fine except watch the time)

Oats-In-A-Jam Squares

1 ½ cups sifted flour 1 ½ cups rolled oats (quick or regular) 1 tsp. baking powder 1 ½ sticks of butter (¾ cup) 1 cup brown sugar 1 cup jam (apricot, cherry, strawberry, etc)

Mix dry ingredients. Cut in butter till it is small crumbs. Pat half of mixture into a greased 9 x 13” pan. Spread with jam. Cover with remaining crumbs. Bake at 350 for 35 minutes. Cool. Serve with whipped cream or ice cream.

Great Grandmother’s Soft Molasses Cookies

1 cup molasses 2 tsp. ginger ½ cup butter, softened 1 ¾ tsp. baking soda ½ cup sugar pinch of salt ½ cup undiluted evaporated milk 3 cups flour (soured with vinegar) 3 tbsp. sugar 2 eggs

Mix molasses, butter, sugar, milk, eggs, ginger, baking soda and salt together. Stir in flour until the mixture is stiff enough to hold a spoon upright. Drop in tsp. to a greased cookie sheet. Flatten with a wet cloth wrapped over a glass. Sprinkle with sugar. Bake at 400 for 10-15 minutes. Makes 4 dozen cookies. (This recipe must be from her great grandmother.)

Molasses Cookies

1 cup molasses 2 tsp. baking soda 1 cup butter 1 cup water 5 cups flour 1 cup sugar 1 tsp. spice (?) 1 tsp. vanilla 2 eggs, slightly beaten chopped nuts 1 cup raisins

Mix together and bake at 350 for 12 minutes. (Mom put “spice” in this recipe. Could be cloves or nutmeg perhaps?)

No Bake Chocolate-Peanut Butter Oatmeal Cookies #1

½ cup of butter (1 stick) 1 tsp. vanilla 2 cups sugar 2 tbsp. crunchy peanut butter 3 tbsp. cocoa 2 cups oatmeal ½ cup evaporated milk

Mix butter, sugar, cocoa and milk in a pan. Boil 3 minutes. Remove from heat and add the rest of the ingredients. Drop on wax paper to harden.

No Bake Chocolate-Peanut Butter Oatmeal Cookies #2

½ cup butter (1 stick) ½ cup milk 4 tbsp. cocoa 2 ½ cups oatmeal 2 cups sugar ½ cup peanut butter

½ cup chopped nuts

Mix the butter, sugar, cocoa and milk in a pan. Boil 3 minutes. Remove from heat and add the rest of the ingredients. Drop on wax paper to harden. (Note: This recipe is slightly different than the previous. It also doesn’t say evaporated or regular milk)

Cheesecake Cookies

1 cup flour ¼ cup sugar 1/3 cup butter, softened 1 egg 1/3 cup brown sugar 2 tbsp. milk ½ cup chopped nuts ½ tsp. vanilla 1 8-oz pkg. cream cheese, softened 2 tbsp. lemon juice

Mix flour, butter and brown sugar together, blend till fine. Stir in the nuts. Reserve 1 cup for the top and press remaining in an ungreased 8” pan. Bake at 350 for 12-15 minutes or until top is lightly browned.

Combine cream cheese, sugar, egg, milk, lemon juice and vanilla. Spread over the partially baked crust. Sprinkle with reserved crumbs. Bake at 350 for 25-30 minutes.

Banana-Oatmeal Bars

1 ½ cup flour 1 egg, beaten 1 cup sugar 1 cup ripe bananas, mashed ½ tsp. salt 1 ¾ cup oatmeal ½ tsp. nutmeg ½ cup chopped nuts 1 tsp. cinnamon 1 cup confectioner’s sugar ¾ cup butter 1 tsp. vanilla

Hot water

2 tbsp. melted butter

Put the flour, sugar, soda, salt and spices into a bowl. Add the butter, egg, bananas, oats and nuts. Beat thoroughly. Spread into a greased 10” x 15” cookie sheet pan. Bake at 350 for 25 minutes. Cool slightly. Frosting: Mix the confectioner’s sugar, vanilla, water and butter together. Drizzle over the bars.

Blond Brownies

½ cup butter ½ tsp. baking powder 1 cup brown sugar 1/8 tsp. baking soda 1 tbsp. water ½ tsp. salt 1 egg ½ cup chopped nuts 1 ½ tsp. vanilla 1 cup flour

Melt the butter. Add the brown sugar and water. Cool. Add the egg and vanilla and beat. Stir in the flour, baking powder and baking soda and salt. Add the nuts and mix. Bake in an 8” greased pan at 350 for 20-25 minutes.

Maureen Sheehan’s Frosted Brownies

2/3 cup butter 1 cup flour 3 oz. baking chocolate 1 tsp. vanilla 4 eggs, beaten 2 cups sugar 1 cup chopped walnuts

Melt the butter and sugar. Cool. Beat the eggs, flour and vanilla. Add the cooled chocolate mixture. Add the walnuts. Bake in 13 x 9” greased pan at 325 for 35 minutes.

Frosting Beat 2 eggs. Melt 2/3 cup butter with 3 oz. chocolate. Mix in 2 tsp. vanilla and 3 cups confectioner’s sugar and the eggs. Beat until thin and pour over hot brownies. Immediately place in refrigerator to set.

Whiz Brownies

½ cup butter ½ cup flour 2 oz. baking chocolate 1 tsp. baking powder 1 cup sugar 1 tsp. vanilla ½ cup nuts 2 eggs

Melt butter and chocolate together. Remove from heat and add all the ingredients except the eggs and mix. Add the eggs and beat well. Pour into a greased 9x9” pan. Bake at 350 for 30 minutes.

Surfer Squares

1 cup butterscotch pieces 1 tsp. baking powder ¼ cup brown sugar ¼ tsp. salt ¼ cup butter 1 cup (6 oz.) semi-sweet chocolate pieces 1 egg 1 cup miniature marshmallows ¾ cup flour ½ cup nuts

1 tsp. vanilla

Melt butterscotch pieces, sugar and butter over medium heat, stirring constantly. Remove from the heat. Add the egg and beat well. Add the flour, baking powder and salt. Stir in the remaining ingredients. Pour into an 8” square pan. Bake at 350 for 20-25 minutes.

CAKES

Gingerbread #1

¾ cup butter ½ tsp. baking soda ½ cup, plus 2 tbsp. light brown sugar 1 tsp. salt 2/3 cup molasses ½ tbsp. ginger 2 eggs 1 tsp. cinnamon 2 ¼ cups flour ¼ tsp. nutmeg 2 ½ tsp. baking powder ½ cup dark beer (or milk) ½ cup water

Mix the butter, sugar and molasses together. In a separate bowl, beat eggs until blended. Sift flour, baking powder, baking soda, and salt and beat into the butter mixture. Stir in the beer and water. Pour into prepared pan and bake 350 for 40-45 minutes. (Note: Mom didn’t say the size of the pan but I’m guessing 13x9” and also grease the pan first. In addition, she originally left out the salt in the ingredients list but mentioned it in the recipe so I added. I’m guessing 1 tsp. as that’s normal for a cake.)

Ginger Butter Icing Mix ½ cup butter, 2 cups confectioner’s sugar, 1-3 tbs. ginger syrup or ginger extract. Spread on cooled gingerbread.

Gingerbread #2

2 cups sifted flour ¼ tsp. mace 1 tsp. baking soda ½ cup butter, melted ½ tsp. salt ½ cup brown sugar 1 ½ tsp. ginger ½ cup molasses ½ tsp. ground cloves 2 eggs ½ tsp. allspice 2 tbsp. cider vinegar, plus sweet milk to make ½ cup 1 tsp. cinnamon

Sift flour, baking soda, salt and spices. Combine butter, sugar and molasses. Add the eggs and beat till blended. Add dry ingredients and beat smooth. Add vinegar and milk and stir until blended. Put into a greased 9x9x2” pan. Bake at 300° 45-50 minutes (I’m not completely sure what “sweet milk” is. Perhaps condensed or just regular whole milk)

Feather Gingerbread

¾ cup butter ½ tsp. baking soda ½ cup plus 2 tbsp. soft brown sugar ½ tbsp. ginger 2/3 cup molasses ¼ tsp. nutmeg 2 eggs ½ cup dark beer or milk 2 ¼ cups flour ½ cup water

Mix together butter, brown sugar and molasses. Beat the eggs until blended. Sift the flour, baking soda and baking powder, salt and beat into the butter and molasses mixture. Boil the beer or milk. Stir into the flour mixture and pour into a prepared pan. Bake 350 for 40-45 minutes. (Note: Mom didn’t mention the size of the pan. Either it’s a greased 8x8 or 9x13, depending on amount of batter.)

Ginger Butter Icing ½ cup butter 1-3 tbsp. ginger syrup 2 cups confectioner’s sugar ginger extract

##Mary Jane Lusk’s Chocolate Cake ½ cup milk 1 cup sugar 2 oz. baking chocolate 1 cup flour ¼ cup butter 1 tsp. salt 1 egg, beaten 1 tsp. baking soda ½ cup sour milk 1 tsp. baking powder 1 tsp. vanilla

Boil together the ½ cup milk and the chocolate until thick. Add the butter and cool. Combine the beaten egg, sour milk and vanilla. Mix together the sugar, flour, salt, baking soda and powder. Mix together with the milk and egg mixture and chocolate mixture until just blended. Pour into an 8” greased pan and bake at 350 for about 30 minutes. Cake is very moist and tends to fall in the middle. (Note: I’ve made this and doubled to have two 8 or 9” layer cakes or one 13 x 9” pan. Very delicious!)

Butter Crumshus Cake

Top ¼ cup butter ½ cup brown sugar ½ cup flour

Cake 2 cups flour 1 ½ cups sugar 2 tsp. baking powder 2 eggs, unbeaten ½ tsp. salt 1 tsp. vanilla ½ cup butter ½ cup milk 1 tsp. baking soda 1 8-oz. pkg. cream cheese 1/ 2 cup chopped nuts

Mix topping: Mix butter into flour and sugar and set aside. Cake: Sift flour, baking powder, baking soda and salt. Cream ½ cup butter with the cream cheese and add the sugar. Blend in eggs and vanilla; beat well. Add milk with dry ingredients. Pour cake into 13”x9” greased pan and sprinkle with topping. Add ½ cup nuts if desired. Bake at 350º for 30-40 minutes. Excellent!

Cherry Crown Cake

2/3 cup coconut ½ cup butter 2 ¼ cups flour 1 cup milk 1 -1/3 cups sugar 1 tsp. almond extract 1 tbsp. baking powder 2 eggs 1 tsp. salt ½ cups chopped nuts 1 can cherry pie filling

Frosting 2 tbsp. flour ½ cup butter ½ cup milk 1 cup confectioner’s sugar ¼ tsp. almond extract Coconut

Sprinkle 2/3 cup coconut in two 8” round cake pans. Mix flour, sugar, baking powder, salt and butter with the milk. Blend; then beat 1-½ minutes. Add almond extract and eggs. Blend well. Stir in ½ cup chopped nuts. Spoon the batter into pans over the coconut. Bake at 350º for 35-40 minutes. Cool. Fill the middle and top of the cake with the cherry pie filling. Spread to 1” of edge. Frost the sides and edge with the frosting. Refrigerate.
Frosting: Blend the flour and milk in a small saucepan and cook over low heat, stirring constantly, until thick. Cool. Cream the butter with the confectioner’s sugar and almond extract. Beat in the flour mixture. Optional: Can put more coconut on the sides of the cake after frosting.

Texas Chocolate Sheet Cake

1 cup butter ½ cup sour cream 1 cup water 2 cups sugar 4 heaping tbsp. cocoa 2 eggs, beaten 2 cups flour 1 tsp. baking soda ½ tsp. salt

Frosting ½ cup butter 1 box confectioner’s sugar 4 tbsp. cocoa 1 cup chopped nuts 5 tbsp. milk 1 tsp. vanilla

Bring butter, water and cocoa to a boil. Remove from the heat and beat in flour, salt, sour cream, sugar, eggs and baking soda – until just mixed. Spread in a greased 17”x11” sheet pan or 15-1/2”x10-1/2” pan. Bake at 375º for 22-25 minutes. Mix Frosting and spread immediately on cake after it comes out of the oven. Sprinkle nuts on top. Has a brownie like texture. Delicious!

Mrs. Johnson’s Date Cake

1 pkg. dates ½ cup walnuts 1 cup sugar 1 ¼ cups flour 4 tbsp. butter 1 cup boiling water 1 tsp. baking soda 1 tsp. baking powder 1 egg 1 tsp. vanilla

Pour boiling water over chopped dates. Add baking soda and let stand. Mix batter and add date mixture to it. Bake 30-45 minutes. (Doesn’t say what size pan. Probably 8x8.) Serve with whipped cream.

Applesauce Cake with Broiled Walnut Frosting

2 cups flour, sifted 1 cup firmly packed brown sugar 1 tbsp. baking soda 1 egg ¾ tsp. salt 1 cup sweet applesauce ¾ tsp. cinnamon 1 ½ tsp. grated lemon rind ¼ tsp. cloves 3 tbsp. apple cider vinegar ½ cup butter 1 cup plumped seedless raisins

Sift flour, baking soda, salt and spices and set aside. Cream the butter and sugar, add eggs and beat till light and fluffy. Combine the applesauce, lemon rind, vinegar and add alternately with the dry ingredients. Stir in the raisins. Bake in a greased 8x8 pan at 350 for 45 minutes.

Icing Mix 2 ½ tbsp. butter, ½ cup brown sugar, 2 tbsp. cream, ½ cup chopped walnuts. Spread on cooked cake and broil till bubbly.

Fudge Cake

2 cups flour 1 tsp. vanilla 1 tsp. baking soda 2 eggs ½ tsp. salt 1 ½ cups brown sugar ¼ cup vinegar 4 oz. baking chocolate melted ¾ cup sweet milk ½ cup shortening (butter)

Sift flour, baking soda and salt. Combine vinegar with milk and vanilla. Beat eggs, sugar and chocolate for a minute. Add flour mixture, butter and ½ the liquid. Stir until flour is dampened then beat 1 minute. Stir in remaining liquid and beat 1 minute. Pour into a greased 13 x 9 x 2” pan. Bake at 350 for 45 minutes.

Buttermilk Cake

2 cups sifted cake flour 1 cup sugar ¾ tsp. baking soda 3 eggs, separated ½ tsp. salt 1 tsp. vanilla extract 2/3 cup butter ½ tsp. lemon extract ½ cup buttermilk 2 tbsp. vinegar

Sift flour, baking soda and salt. In a separate bowl, cream the butter and sugar until fluffy. Add egg yolks and beat until light. Add vanilla and lemon extract. Add the dry ingredients alternately with the buttermilk and vinegar. Fold in stiffly beaten egg whites. Put into one loaf pan or two 8” layer pans, greased. Bake at 350 for 40-45 minutes. About 30 minutes for layer pans.

Sour Cream Cake

2 cups sifted cake flour ½ tsp. allspice ½ tsp. salt ½ cup butter 1 tsp. baking soda 2 cups brown sugar 1 tsp. cinnamon 2 eggs ½ tsp. ground cloves 1 tsp. vanilla 2 tbsp. vinegar and sour cream to make 1 cup ½ cup chopped nuts

Sift flour, salt, baking soda and spices. Set aside. Cream butter and add sugar, beating till fluffy. Add the eggs, vanilla. Add the combined vinegar and sour cream with the dry ingredients. Fold in nuts. Pour into two greased 9” layer pans or 25 miniature cup cake holders. Bake at 375 for 25-30 minutes.

Strawberry Cake

¾ cup oil ½ cup cold water 1 box strawberry Jello 4 eggs 1 box white cake mix ½ cup fresh or frozen strawberries

Frosting ½ stick butter (½ cup) ¼ to ½ cup strawberries (if too juicy, use less) ½ box of confectioner’s sugar 1 tsp. vanilla

Mix all the cake ingredients and put in a greased 13 x 9” pan. Bake at 350 for about 30 minutes or till toothpick comes out clean. Mix together the frosting ingredients and spread on cooled cake.

Deluxe Coffee Cake

¾ cup butter 3 cups flour 1 ½ cups sugar Pinch of salt 3 eggs 3 tsp. baking powder Grated rind of 1 lemon 1 cup milk 2 tbsp. lemon juice chopped pecans Powdered sugar

Cream together the butter and sugar. Add the eggs one at a time. Mix together flour, salt and baking powder. Add to egg mixture alternately with the milk. Sprinkle a greased 10” tube pan with flour. Cover bottom with chopped pecans. Bake at 350 degrees for 50-60 minutes. Turn out and cover thickly with powdered sugar. (Note: Mom didn’t say when to add the lemon juice and rind but it’s listed with the pecans and powdered sugar at the end of the recipe. I might incorporate into base of the cake mixture.)

Cheese Cake

16 graham crackers (1 cup) 1 tsp. vanilla ¼ cup melted butter, cooled 3 eggs, unbeaten ¼ cup granulated sugar 1 pt. sour cream 2 8-oz. pkgs. cream cheese ¼ cup sugar ½ cup sugar 1 tsp. vanilla

Lightly grease a 9” tube pan with removable bottom. Sprinkle 2 tbsp. graham cracker crumbs in the pan. Set aside 2 tbsp. crumbs. Mix the rest of the crumbs with butter and ¼ cup sugar till crumbly. Pack firmly in the bottom of the pan. On low speed, beat the cheese till smooth and fluffy. Gradually add 1 tsp. vanilla, ½ cup sugar and the eggs. Beat till creamy. Pour over crumbs. Bake at 375 for 20 minutes. Remove from oven and let stand 15 minutes. Increase oven to 475. Stir sour cream and the ¼ cup sugar and 1 tsp. vanilla till dissolved. Spread evenly over cheese layer. Sprinkle with the reserved 2 tbsp crumbs. Bake 10 minutes at 475. Cool to room temperature. When cool, take out of pan but leave the bottom.

Cheese Cake #2

1 cup flour 1 ¾ cup sugar ½ cup sugar 3 tbsp. flour 1 tsp. grated lemon rind 1 ½ tsp. grated orange rind 1 egg yolk 1 ½ tsp. grated lemon rind ¼ cup butter, melted ¼ tsp. vanilla ¼ tsp. vanilla 5 eggs 2 ½ lbs. cream cheese 2 egg yolks ¼ cup heavy cream

Combine 1 cup flour, ½ cup sugar, 1 tsp. grated lemon rind, Add 1 egg yolk, melted butter and vanilla. Work together. Add cold water if necessary. Wrap in waxed paper and chill 1 hour. Roll out 1/8” thick and place in a 9” spring form pan. Trim off excess dough. Bake at 400 for 15-20 minutes or till gold color. Cool. Butter the sides of the pan and place over the base. Roll the remaining dough 1/8” thick and line the sides of the pan.

Beat the cream cheese, add the 1 ¾ cup sugar gradually, then the 3 tbsp flour, grated orange and lemon rinds, ¼ tsp. vanilla, 5 eggs one at a time, 2 egg yolks and ¼ cup heavy cream. Beat till mixed. Fill the lined spring form pan with the mixture. Bake at 550 for 12-15 minutes. Reduce to 200 degrees and bake 1 hour. Cool.

Scottish Cake

2 cups flour 1 tsp. baking soda 2 cups sugar ½ cup buttermilk 1 stick butter 2 eggs 4 tbsp. cocoa 1 tsp. cinnamon 1 cup hot water 1 tsp. vanilla

Icing Mix 4 tbsp. cocoa, 6 tbsp. milk, 1 stick butter and boil. Pour in 1 box of powdered sugar. Mix and add 1 tsp. vanilla.

Cake In a pan, mix together the butter, cocoa and water and boil. Add to the flour and sugar and mix. Add the baking soda, buttermilk, eggs, cinnamon and vanilla. Mix well. Pour into a large, flat, well greased pan. Bake at 375 for 30 minutes. Pour the icing over the hot cake. Let set and cool.

Wacky Cake

(Kitty Kelley)

3 Cups flour 1 tsp. salt 2 cups sugar ¾ cups oil 1/3 cup Hershey cocoa 2 tsp. vinegar 2 tsp. baking soda 2 tsp. vanilla 1 tsp. baking powder 2 cups cold water

Mix together all the ingredients. Add all to an ungreased 13” x 9” pan. Bake at 350 degrees for 30 minutes or until toothpick comes out clean. (Note: Mom didn’t include oven temperature or time but this is standard.)

Whipped Cream Frosting for Wacky Cake: Mix 2 ½ tbsp. flour and ½ cup milk and cook until thick. Cream together ½ cup butter, ½ cup shortening (1 cup butter), ½ cup sugar, 1 tsp. vanilla and dash of salt. Add to the flour-milk mixture and beat hard for 5 minutes. (Note: Mom didn’t say what type of sugar. Could be granulated. It may be because you beat for 5 minutes.)

Sugar Plum Cake

2 cups flour 3 eggs 2 cups sugar 2 small jars Gerber tapioca (baby food) 1 tsp. cinnamon 1 cup Wesson oil 1 tsp. cloves 1 cup chopped nuts

Mix together the flour, sugar, cinnamon and cloves. Add the rest of the ingredients and beat till just mixed. Grease a Bundt pan and coat heavily with sugar. Add the cake ingredients and bake at 325 for 1 hour. While still warm, sift powdered sugar over the cake. (Note: This is a recipe I gave mom. A friend of mine made it when Jon was small. It’s very yummy.)

Sacher Torte

1-6 oz. pkg. semi sweet chocolate bits 1 ½ cups flour ¾ cup butter Raspberry or apricot jam ¾ cup sugar ¾ cup chocolate pieces/bits ¼ tsp. salt ½ cup butter 6 eggs (separated)

Melt the package of chocolate bits over hot water. Cream the butter, add the sugar, salt and melted chocolate. Add the yolks one at a time. In a separate bowl, beat the egg whites till stiff. Fold into the chocolate mixture; fold in the flour. Turn into a greased and floured 9x3 ½ “ spring form pan. Bake at 350 for 40-50 minutes. Cool. Remove from the pan. Spread jam over the top and sides. Melt the remaining chocolate, add the butter and stir. Cool until spreading consistency. Spread over the cake. Serve with whipped cream. Makes 8 portions. (From “How American Eats” cook book )

Fluffy Cocoa Frosting

¼ cup cocoa 1 tsp. vanilla 4 cups confectioner’s sugar ½ cup evaporated milk ½ cup butter

Mix the cocoa and sugar. Cream a part of the sugar mixture with vanilla and ½ the milk. Add the rest of the sugar mixture and add remaining milk.

Brown Sugar Icing

Bring to boil, 1 stick of butter, 1 cup light brown sugar, ¼ cup milk. Remove from heat and add 1 tsp. vanilla, 2 cups confectioner’s sugar, 1 cup chopped nuts.

Fudge Icing

Beat 2 eggs. Melt together 2/3 cup butter and 3 oz. baking chocolate. Add to egg mixture. Add 2 tsp. vanilla and 3 cups confectioner’s sugar. Beat till smooth and pour over hot brownies. Place in refrigerator immediately.

PIES

Peach Glaze Pie

1 qt. sliced fresh peaches 1 tbsp. lemon juice ¾ cup water 1 tbsp. butter 1 cup sugar 1 tbsp. water 3 tbs. cornstarch salt Baked 9” pie shell whipped cream

Cut up 1 cup peaches; add water and cook 4 minutes. Mix sugar and cornstarch and add to fruit mixture. Cook until thick and clear. Add lemon juice, butter, salt; cool. Arrange remaining peaches in a cooled pie shell. Pour cooked glaze over top. Chill. Top with whipped cream and a few peach slices.

Almond Buttercups

Crust 2 cups flour ½ cup butter, softened ¼ tsp. salt 1 egg ½ cup sugar 1 tsp. vanilla

Almond Filling 1 egg ½ tsp. almond extract ¼ cup sugar ½ cup almond paste

Heat the oven to 350 degrees. Combine the crust ingredients. Line the bottom and sides of tiny muffin cups or tart pans with the crust mixture.

Prepare almond filling by beating the egg in a small bowl till foamy. Gradually add the sugar and almond extract. Beat till thick and ivory colored. Blend in almond paste. Fill each shell with 1 tsp. filling. Bake at 350 for 20 – 25 minutes. Cool 5 minutes before removing from the pan.

Fresh Peach Crumb Pie

For Crumb Mixture: ½ cup butter 1 ½ cup flour ½ cup sugar Pinch of salt

Combine above, reserve ¾ cup. Press remaining into the bottom and ¾” up the side of a 9” spring form pan.

For Pie 4 cups sliced fresh peaches ½ cup sugar 2 tbsp. cornstarch 1 tbsp. lemon juice

Mix the 4 ingredients well. Pour into the pan and bake at 425 for 30 minutes. Remove and sprinkle with the reserved crumb mixture. Bake again for 20-30 minutes or until shell is brown.

For Apple Crumb Pie, add 5 cups of apples and add ¾ tsp cinnamon.

Lemon Angel Pie

4 egg whites 1 cup heavy cream, sweetened to taste 1 tsp. cream of tartar ½ cup sugar 1 cup sugar 1 ½ lemons, juice and rind 2/3 tsp. vanilla 4 egg yolks

Beat the egg whites till stiff; add cream of tartar and beat till smooth and glossy. Put in a buttered 9-10” pie plate and bake at 200 degrees for 60 minutes. Cool. Beat the yolks and ½ cup of sugar and cook in a double boiler until thick. Beat the cream and sweeten to taste. Add 2/3 tsp. vanilla. Spread ½ the cream on the cold meringue. Put custard filling on the cream. Add the rest of the cream. Chill 3 hours. Can put mint leaves and strawberries for garnish if desired.

Squirrel Food

(Georgia recipe 100 yrs. old)

Mix together as you would for a pie crust: 1 stick of butter 1 tsp. baking powder 1 egg 1 tsp. salt 1 ½ cup flour 1 cup sugar

Pat this all down in a 9 x 12” cake pan. Press into this, 1 cup of chopped pecans.

Top with the following: 2 egg whites, whipped 1 cup brown sugar Fold these two ingredients together till smooth. Add 1 tsp. vanilla.

Bake at 300 degrees for 45 minutes. Do not over bake. Before this is cool, cut into small pieces.

Cherry Pie

3 cups canned sour red pitted cherries ¼ tsp. almond extract ½ cup cherry juice 3 tbsp. flour or quick-cooking tapioca 1 cup sugar 1/8 tsp. salt 1/8 tsp. nutmeg 1 tbsp. butter

Combine cherries, juice, sugar, almond extract, nutmeg, flour or tapioca and salt. Pour into a pie crust. Add top. Bake at 425 for 35-40 minutes.

Evelyn’s Pie Crusts

1 Shell Pie Crust 1-¼ cup flour ½ tsp. salt ½ cup Crisco + 1 tbsp. 2 ½ tbsp. cold water

Bake at 450 for 10-12 minutes

2 Shell Pie Crusts 2 cups flour 1 tsp. salt ¾ cup Crisco 4 tbsp. cold water