S: Krolikowski Family Recipes 2011
1: This Cookbook was lovingly compiled by: Grandma Aunt Laurie Aunt Raeann Aunt Sue Uncle John Jessica 2011 (Grandma is 11 years old on the cover)
2: 2 cups fresh cranberries, ground 1/2 cup walnuts, cut-up 2 cup un-peeled apples, cubed 1/4 tsp salt 1/2 cup. seedless grapes, cut-up 3 cups marshmallows 3/4 cup sugar 1 cup Cool-whip Grind cranberries; add to sugar and marshmallows. Cover and cool overnight. Next day; add apples, grapes, salt & walnuts, fold in the Cool Whip. | 2-8 oz. softened cream cheese 1 cup mayo (do not use miracle whip) 1-4 oz can diced green chilies 1-4 oz can diced jalapeño 1 cup grated Parmesan cheese Mix everything together until smooth. Put in a pie pan, top off with Parmesan cheese. Bake 375* for 20 minutes. | Jalapeno Popper Dip Aunt Raeann | Cranberry Fruit Salad Aunt Raeann | In the morning when we would get up for school Mom would have a small light on in the kitchen and the radio tuned to WRIG.
4: 5 lbs potatoes, peel, quarter and boil until done. Drain, cool, slice. 1 cup diced celery 1/2 cup chopped onion 8 sliced radishes 2 sliced cucumbers 1 dozen hard boiled eggs, sliced Mix miracle whip and 1/2 cup sour cream. Add a bit of salt and pepper. Mix everything together. Save some eggs for the top, sprinkle with paprika or Mrs. Dash table blend. Refrigerate. | Potato Salad | When John and Sue were young and Laurie and Raeann were not thought of yet, if you got up early in the morning you could hear the train over in Schofield | Mr. and Mrs. Ray Krolikowski 114 Ivy Lane Wausau WI 54401 | Having a great time! Wish you were here!!
5: Vegetable Barley Soup | 1 lb wacky macky noodles, cooked and rinsed in cold water 1 cup frozen peas 1 cup chopped celery 1/2 cup chopped onion 1 cup cucumber 1 cup cheddar cheese cubed small 1 cup broccoli 1/2 cup carrots sliced 1 cup ham Sliced pimiento Black olives 1 cup imitation crab Mix together and fold in mayo, season to taste | Boil eggs for 10 minutes. Place in cold water. Peel the eggs and cut lengthwise, take out the yolk and place on a plate. Mash all the yolks together until powdery, add salt and pepper, and salad dressing. Once creamy, add a tablespoon into each of the halves of egg. Sprinkle paprika on top for color. | Deviled Eggs | Seafood Salad
6: 1 can of peas 1/2 of the juice from the can of peas Heat the peas and juice in a saucepan. Mix water and corn starch until there are no lumps. When peas and juice are coming to a boil, pour corn starch mixture in and stir until thicken. Boil about 5 minutes, stirring constantly. Add a bit of salt and pepper. Pour over slices of toast. Excellent for breakfast. | 1-16 oz. can dark kidney bean, drained and rinsed 2 stalks of celery sliced 2 hard boiled eggs, chopped 2 diced dill pickles 1/4 cup chopped onion Salt and pepper Mix with mayo to your taste. | Cream Peas | Kidney Bean Salad
7: 6 cucumbers, peeled and sliced thin 1 med onion, sliced thin 3 tsp salt Mix the above well and leave sit for 3 hours. 1 cup sour cream 2 Tbsp vinegar 1/4 cup sugar Mix together. Drain water from cucumber mixture. Mix in sour cream mixture. Add a dash of pepper. | Peel and slice cucumbers. Add salt and let sit for up to 1 hour. Drain water off cukes. Add 1/8 cup of vinegar, 1/8 cup of sugar, 1/4 cup of sour cream, 1/4 cup of mayo. Add a bit of pepper. Mix together. | Creamy Cucumbers | Sour Cream Cucumbers Aunt Raeann
8: Cranberries | 1- 12 oz pkg of fresh or frozen cranberries 1 cup sugar 1 cup water Mix sugar and water in a sauce pan. Stir until sugar is dissolved. Bring to a boil, add cranberries. Return to boil, boil gently for 10 minutes, stirring occasionally. Remove from heat, cool completely at room temperature, then refrigerate. | Orange Cranberries | 1 cup fresh or frozen cranberries 1 peeled fresh orange 1- 3 oz. pkg lemon Jello 1/2 cup sugar 3/4 cup boiling water 1- 8 oz. can crushed pineapple Grind cranberries and orange, combine, set aside. Combine in a separate bowl, Jello, sugar and water. Stir until sugar and Jello are dissolved. Cool slightly. Add cranberries, orange and crushed pineapple. Fold together and refrigerate until firm.
9: All Because Two People Fell in Love...
10: In 4 quarts of water, add a cleaned chicken, include the wings, breast, and skin. Bring to a boil. Skim off the fat and foam until almost clear. When done, cool. Cut meat off the bone and toss the skin. Put back in the kettle. with boiled water Add 2 cups celery, 2 cups sliced carrots and 2 cups onions. 1 tsp salt and pepper. Add 3-4 chicken bouillon cubes. Boil until all the veggies are done. Cook 2 cups egg noodles Do not put the noodles in the soup. Put in serving bowl first and ladle soup over the noodles. NOTE: Put the bouillon cubes in 1/4 cup very hot water and melt before adding to the soup. | Chicken Soup
11: Great-Grandpa used to have a shot of brandy each morning with breakfast
12: 1 small pkg lemon Jello 1 cup hot water 1/4 tsp dry mustard 1/4 tsp salt 3 tsp lemon juice Mix and cool until slightly thickened. 1/4 cup crushed pineapple 1 cup ground cabbage 1 cup whip cream When top mixture is cool; whip until light in color. Fold in pineapple, cabbage and whip cream. Butter the mold good and pour into mold. Decorate as you wish when you remove from mold. | 1-16oz. green split peas 3 quarts of water 1 small ham shank or cut up small pieces of ham 1 large chopped onion 2 chicken bouillon cubes 1/2 tsp pepper 1 bay leaf 1 cup celery 1.5 cups sliced carrots 3 large potatoes Combine peas, water, ham shank, and bouillon. Simmer uncovered 1 1.2 hours. Remove ham shank. Cut meat off the bone and put the meat in the soup. Stir in the onion, celery, potatoes, and carrots. Simmer uncovered 2-3 hours or until soup reaches its desired thickness. If soup is to thick, add 1 cup of bouillon water. | Split Pea Soup | Mold Cabbage Salad
13: 1/2 lb hamburger 1/2 cup chopped onion 5 cups water 1 14 1/2 oz can diced tomatoes, un-drained 1/2 cup sliced celery 1/2 cup sliced carrots 1 cup potatoes 2 beef bouillon cubes 1 bay leaf 3/4 cup barley 1/4 cup rutabaga 2 cups cabbage 1 can tomato soup Salt and pepper to taste Brown meat, drain. Add onion, celery; cook until tender. Stir in the remaining ingredients; cover and bring to a boil. Reduce heat and simmer. If soup gets thick, additional water may be needed. You can add corn and peas as well. | Vegetable Barley Soup
14: 2 bags cranberries, washed and cleaned, grind and save the juice 3 cups sugar 1 cup chopped walnuts 1 large can pineapple, save juice 1 cup hot water 1 large and 1 small pkg of orange Jello Boil water. In bowl mix boiling water and Jello. Mix well. Add pineapple and juice, add sugar. Mix. Add cranberries with juice, add walnuts. Mix well and refrigerate. | Peel potatoes, boil and add a little salt. Cook until soft. Drain. Put potatoes in a large bowl, add small amount of milk and 1 Tbsp butter and beat. If not the right consistency, add small amounts of milk until it is as you like. If the potatoes are not cooked until soft they will be lumpy when mashed. | Cranberry Jello | Mashed Potatoes
16: Aunt Laurie 2 lbs hamburger 2 eggs 1 envelope onion soup mix 1/2 cup water 1 cup cracker crumbs Mix together and shape into balls, brown in skillet. Drain. 1-16 oz can drained sauerkraut 1-8 oz can cranberry sauce (whole or strained) 3/4 cup chili sauce 2 cups water 1/3 cup brown sugar Mix together. Pour 1/2 of sauce in 13x9” baking dish. Arrange meatballs on sauce. Pour remaining sauce over. Cover with foil and bake 1 hour at 325*. Remove foil, bake 30-40 minutes more. Serve hot over noodles or rice. | Cranberry-Sauerkraut Meatballs
17: Aunt Laurie 4 lbs pork and beans 1 lb kidney beans 1 lb Lima beans Drain above. 1 lb hamburger 1/2 lb bacon 1/2 cup onion Fry and drain off grease. 3/8 cup brown sugar 1/2 cup sugar 1/4 cup molasses 1/2 cup ketchup 1 tsp salt Mix together. Mix all of above and cook at least 1 hour in crock pot. | Baked Beans
18: Aunt Sue 1 (2 lb) head cauliflower 2-3 (16 oz) jars giardiniera, drained 1 (15 oz) can baby corn, drained and rinsed 1 (12 oz) jar roasted red-bell peppers, drained 1 (7.5 oz) jar baby pearl onions, drained 1 (7 oz) jar green olives, drained 1 (6 oz) jar pitted kalamata olives, drained 1 (4 oz) jar capers, drained 2/3 cup olive oil 1/3 cup red wine vinegar 1 tsp freshly ground black pepper Pour 1 inch water into a large wide pot. Cover and bring to boil. Add the whole head of cauliflower to the water. Reduce heat to medium. Cover and steam until a skewer can be inserted easily into the center core, about 8 minutes. Transfer cauliflower to the center of a large platter. Set aside to cool completely. Arrange the giardiniera, corn and roasted red bell peppers in piles around the cauliflower. Sprinkle onions, olives, and capers over the veggies. In a medium bowl whisk the oil, vinegar and black pepper to blend. Drizzle the vinaigrette over the veggies. Serve (can be prepared ahead of time, cover and refrigerate it overnight. Bring to room temperature prior to serving) | Insalata di rinforzo
19: Name | Aunt Laurie 1 fully cooked ham 1 10 oz jar of peach preserves 1 1/2 Tbsp mustard (creole, spicy or Dijon) 1/2 cup Peach Schnapps 2 Tbsp lemon juice Dash of cinnamon Bake ham per instructions. Combine all ingredients, stirring until smooth. Score the baked ham and spoon glaze over, spreading to coat completely, Bake 30 minutes longer. | Peach Ham Glaze
20: 1 lb hamburger 1 chopped onion 2 cups stewed tomatoes 1 Tbsp ketchup 1 Tbsp steak sauce 1/4 cup chopped green pepper 5 oz. cook macaroni Salt and pepper to taste 1 can cream of mushroom soup 1 cup grated cheese Brown hamburger, drain. Add onion, tomatoes, ketchup, steak sauce and green pepper. Simmer for 30 minutes. Add macaroni. Place in baking dish, season with salt/pepper. Spoon mushroom soup into the mixture. Mix lightly. Sprinkle cheese over the top. Bake 350* for 30 minutes. | Company Beef Casserole | I remember living at 114 Ivy Lane and decorating Christmas cookies. We would be listening to Dad's reel-to-reel of Christmas songs and the entire family would be decorating while Mom baked the cut-outs.
21: "Great Grandma would make butter bread, then dip it into a cup of coffee and give to the little mouths. She loved to feed the little ones. She would do the same with graham crackers." Grandma 2011 | Onion-Mushroom Meatloaf | 1 envelope Lipton Onion-Mushroom Soup Mix 2 lbs hamburger 1 cups fresh bread crumbs 2 eggs 3/4 cup water 1/3 cup ketchup Combine all the ingredients. Put into a loaf pan and bake 350* for 1 hour.
23: 1 lbs hamburger 3/4 cup raw rice 1 can cream of mushroom soup 1 can cream of celery soup 2 cups water 2 cups chow mien noodles onions, celery, green peppers – optional Brown the hamburger, drain. Mix everything together and put in a casserole dish. Cover, bake at 350* for 1 hours. Add 2 cups chow mien noodles, bake another hour uncovered. | Chow Mein Casserole | Grandpa's favorite meal while camping was BBQ, German potato salad and beer
24: 1 lb hamburger 1 cup onion 2 cans tomato soup 1 cup green peppers 1/2 cup mushrooms Mix hamburger and 1/2 cup diced onions and form into balls. Brown until done, drain. Add tomato soup, peppers, rest of the onion, and mushrooms, simmer. If tomato gravy is too thick add a bit of water. If too watery, thicken with water/cornstarch. Put on mashed potatoes. | Meatballs and Tomato Soup Gravy
25: When making bread after it rises the last time, cut 1/4 inch off, flatten in your palm. Have your frying pan hot with oil and put the flatten bread in, flip and put on a paper towel. Sprinkle with sugar or powdered sugar. “My mother had this for us when we came from school, on cold days or anytime. Be careful because the fat will be hot.” | Aunt Lia 8 large tortillas 1 pt cream 1 cream cheese 1 broiled chicken 1/2 cup milk 1 small can green chilies onions, green peppers - optional Remove all the chicken off the bone, put in fry pan. Heat on low; add milk and cream cheese, onions, green pepper, chilies. Cook until cream cheese is melted and onions are done. Load up each tortilla with mixture and roll up. Place in 13x9 greased pan. Once all done, pour cream onto the tortillas. Cover the pan and bake at 350* for 45-60 minutes. | Fried Bread | My favorite food growing up - fall harvest when all the veggies where picked and so goooood. I think I just love food. ~- Sue | Tortilla Bake
26: 1 lb hamburger 1 clove minced garlic 1 chopped onion 1 chopped green pepper 1/2 lb pepperoni 1 can mushrooms 12 oz noodles, cooked 1-32 oz can spaghetti sauce 1/4 lb mozzarella cheese 1/2 lb provolone cheese Brown hamburger, drain. Add garlic, onions and peppers. Simmer until tender. Stir in pepperoni and mushrooms; add spaghetti sauce. Layer in 13x9” pan noodles followed by 1/2 of the meat mixture. Add all the cheese, the rest of the noodles, then meat. Top with Parmesan cheese if desired. Bake 400* for 30 minutes. | Cavatini
27: 1 can whole berry cranberry sauce 1 can sauerkraut, undrained 1 jar chili sauce 1 cup brown sugar 1/2 jar of water (from chili sauce) Mix well in saucepan. Pour over meatballs. Bake 300* for 1-2 hours. Uncover if there is too much liquid. | Aunt Raeann Peel, cook and rice 5 potatoes. Cool Mix together riced potatoes (approx. 2 cups) with the same amount of flour. 1 tsp salt Drizzle cup of hot oil on the potatoes/flour mixture. Form into balls. Put into boiling water and cook for 20 minutes. The balls should rise to the top of the water. Gravy 1/2 can evaporated milk 1 tsp vinegar 1 medium chopped onion | Dumplings | Sauerkraut Meatballs
28: 4 lbs baby back pork ribs, cut into portions 18 oz. bottle BBQ sauce 1/2 cup French Spicy Brown mustard Place ribs into slow cooker. Stir in BBQ sauce and mustard. Cook on high for 4 hours. Serve with the sauce cooked in. | 8-10 lbs hamburger 4 cups water 4-14 oz ketchup 4 tsp chili powder 4 tsp dry mustard 2 tsp pepper 3 cups chopped celery 4 cups chopped onion 1/2 cup of each yellow, green, red, orange peppers 2 Tbsp brown sugar Brown hamburger, drain. Mix everything together and cook for 3 hours on low. | BBQ for 40-60 Buns | Slow Cooker BBQ Ribs
29: 2 lbs of hamburger gizzards from the turkey or liver/heart from chicken 2 cups chopped celery 2 cups chopped onion 2 cups bouillon cube water 2 boxes of croûtons 2 sticks or cup butter 1 can cream of mushroom soup Boil the gizzards/heart/liver in salt water. You will keep the salt water when done. Grind up the gizzards/heart/liver after boiling. Brown hamburger, drain. Add onions, celery and 2 cups of bouillon water. Simmer until done. Pour into a large bowl, add gizzards, and mix well. Add 2 boxes of croûtons. Melt 1 stick of butter in the salt water you saved from earlier. Boil until butter is melted. Pour over the mixture in the large bowl. The mixture should be nice and moist. If not, add 2 more cups of bouillon water. Stuff the turkey neck and stomach. Put any remaining in a crock-pot and add cream of mushroom soup. For a 4:30 - 5:00 dinner: Cook turkey in 325* oven at 11:00; at 1:00 up the temp to 400*. Continue to baste turkey and rub with margarine throughout the cooking time. | Grandma's Top Secret Stuffing
31: Aunt Laurie 2 tsp paprika 1 tsp minced garlic 1 tsp thyme leaves 1/4 tsp pepper 1/4 cup flour 1 tsp salt 1.5 lbs boneless chicken breasts; cut into serving size pieces 2 Tbsp olive oil 1 large pepper, cut into thin strips 1 large onion cut into thick wedges 1 can stewed tomatoes, un-drained 1/2 cup chicken broth or dry sherry Mix flour, salt and all the spices in a small bowl. Coat chicken with seasoned flour. Keep left over flour for later. Cook chicken in hot oil, 3 minutes per side or until browned. Remove from skillet. Add peppers and onion and stir for 5 minutes or until tender. Stir in tomatoes, broth and remaining seasoned flour. Bring to a boil, stirring frequently. Return chicken to the skillet, reduce heat to low and simmer 10 minutes or until chicken is cooked through. | Spanish Chicken Skillet
32: 1 lb hamburger 3/4 cup corn 3/4 cup chopped onion 1 small can of mushrooms 1 can of black olives (slice or add whole) 1 can of stewed tomatoes 3/4 cup green peppers 1 can tomato soup 2 cups of any noodle of your choice. Mix, simmer for 30 minutes. Add any leftovers from the refrigerator. Boil the noodles until done then add to mixture. Sprinkle with shredded cheese or Parmesan before serving. | We decorated the Christmas Tree when Mom and Dad went to the Wausau Papers Christmas – Dad always wore his black suit and Mom wore the dress that was striped black/white/orangish... and they would bring us back peanuts. | Uncle Cy's Shalop
33: Aunt Laurie 2lbs hamburger 2 cups chopped onions 4 cups beef stock 2 8oz cans tomato sauce 2-3 Tbsp chili powder 2 Tbsp apple cider vinegar 2 tsp Worcestershire sauce 1/2 oz grated unsweetened chocolate or 2 Tbsp cocoa 2 tsp minced garlic 1 tsp cinnamon 1 tsp cumin 1/2 tsp salt 1/2 tsp pepper 1/4 tsp ground allspice 1/4 tsp ground cloves 1 bay leaf Brown hamburger, drain. Add onion and beef stock, simmer 10 minutes. Add the rest of the ingredients and simmer for one hour uncovered. Remove bay leaf and skim off any extra fat. Serve over hot spaghetti or over hot dogs to make chili dogs. Sprinkle generously with shredded cheese. | 1 lb hamburger 1 cup chopped onions 1 cup chopped celery 2 cans stewed tomatoes 1 can kidney beans, drained and washed 2 cans tomato soup 3 cans of water (use tomato soup cans) 2 cups noodles, cooked Brown hamburger, add the rest of the ingredients, bring to boil and simmer for 1.5 hours. Season to taste. | Chili | Skyline Chili
35: Mississippi Mud Cake | 1 cup of melted margarine 4 eggs 2 cups sugar 1.5 cups flour 1/4 cup cocoa 1 tsp vanilla 1 cup coconut 1 cup chopped nuts 1 tsp baking powder 1 jar marshmallow creme Cream margarine and sugar; add eggs and beat well. Combine dry ingredients and add them. Add remaining cake ingredients except marshmallow creme. Pour batter into greased 9x13” pan. Back 350* for 30 minutes. Remove from oven and immediately spread the marshmallow creme. Cool. Icing 1/2 cup of butter 1/3 cup cocoa 1/2 cup milk 1 tsp vanilla 2 cups powdered sugar When cake is cool, frost.
36: 2 cups cut up rhubarb 1 cup sugar 1 Tbsp flour 3 egg yolks (save whites for meringue) 1/2 cup cream (half & half is OK) Bit of vanilla Mix above ingredients together and let stand while you make pie crust. Pour over pie crust, bake 425* for 10 minutes, then 350* for 30 minutes. Remove from oven and cover with meringue, below. Meringue 3 egg whites 1/4 tsp cream of tartar 6 Tbsp sugar 1/2 tsp vanilla Beat egg whites and cream of tartar until foamy. Beat in sugar 1 Tbsp at a time. Continue beating until stiff and glossy. Do not under beat. Add vanilla. Bake at 400* until brown, about 10 minutes. | Rhubarb Pie
37: 2 cups crushed graham crackers 1/2 cup butter, melted 2 cups powdered sugar 2 egg whites 1/2 cup softened butter 3 to 4 bananas 1 large can drained pineapple 2-9 oz containers of Cool Whip 1-12 oz Smuckers fudge topping 1-2 oz pkg walnuts, chopped fine 1-16 oz jar maraschino cherries Mix graham crackers and melted butter, pat into a 13x9” pan. Mix and beat until smooth, powdered sugar, egg whites and soften butter. Spread over the crust. Slice bananas and cover the cream mixture. Spread pineapple over bananas. Spread Cool whip and drizzle with fudge. Sprinkle nuts over fudge and place cherries. Refrigerate 1 hour before serving. | ~ Grandpa's Favorite meals ~ Company Beef casserole, Fried chicken, mashed potatoes and vegetable Steak, baked potato, vegetable and salad | Sweet Fantasy Banana Split Cake
39: 1 pkg white cake mix 3/4 cup vegetable oil 1 cup 7-up 3 oz. pkg instant pistachio pudding 3 eggs 1 cup chopped walnuts 1/2 cup coconut Mix all ingredients and bake at 350* for 45 minutes Icing 3 oz. pkg instant pistachio pudding 1 cup cold milk Whip together. Add a 9 oz. carton of cool whip and beat until thick. Spread on cooled cake. Sprinkle with nuts and coconut. | 1 cup mashed strawberries 2/3 cup water 4 Tbsp cornstarch 1 cup sugar Boil all ingredients until it thickens. Add a little red food coloring and cool. Fold in 1 cup whole strawberries. Pour in a baked pie crust. Refrigerate. | Watergate Cake | Strawberry Pie
40: Turkey Ham Lots of mashed potatoes Gravy with mushrooms Carrots Green beans Stuffing Red and Green Jello salad Green and black olives Cranberries Buns/butter Wine Apple, Cherry and Blueberry pie Santa ice cream | Grandma's Christmas Day Menu | Grandma was born in Hatley. She lived on the big farm until age 8 then moved to the small farm with Aunt Eileen and Aunt Rosie in 1939. Then when she was in 7th grade moved back to the big farm.
41: I remember not liking some of my breakfast and feeding it to Pixie the dog when Mom was not looking. ~ - Laurie | When Grandma was little she, Aunt Eileen and Great-Grandpa would go cut the Christmas tree and drag it home. | During the winter months they would move the bedrooms downstairs on the farm. There were 2 bedrooms in the dining room, one for the girls and one for the boys, Great-Grandma and Grandpa would slept in the kitchen | Great Grandma/Grandpa Kiedrowski's favorite meals were: chicken, roast, mashed potatoes, gravy, fish | All of us kids favorite drink was running out of milk and having to make the powder milk and drinking it warm. ~- Raeann
42: 4 cups thinly sliced apples 1/4 cup orange juice 3/4 cup flour 1 cup sugar 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1 pinch salt 1/2 cup butter Preheat oven to 375*. Lightly grease a 9” pan. Mound sliced apples in the pie plate. Sprinkle with orange juice. In separate bowl mix flour, sugar, cinnamon, nutmeg and salt. Cut in butter until the mixture crumbles. Scatter over the apples. Bake for 45 minutes. Serve warm with ice cream or whip cream. | 1 cup lard 1 cup shortening 5 cups flour 1.2 tsp salt 1 cup ice water Mix. Freezes well | Another of Grandma's Pie Crusts | Apple Betty
43: Crust: 3 cups flour 1 cup lard 1 egg (put in a cup and fill the remainder with ice water) 1 tsp salt 1/2 tsp baking powder Mix flour, salt and baking powder. Add lard and mix well, until crumb like. Add egg and water mixture slowly – making 4 balls and freeze for 24 hours. Take the crust out of the freezer 1 hour before rolling. Freeze remaining crust for future use. Filling: 6 apples 1 cup sugar 1/2 tsp cinnamon 1/4 cup flour 2 Tbsp butter 2 Tbsp whipping cream Peel and slice apples. Add sugar, cinnamon and flour. Mix together and pile into pie crust. Dot with butter. Put on top crust, slit to vent. Brush with whipping cream and sprinkle with sugar. Bake 375* for 20 minutes, lower temp to 325* and bake another 35 minutes. | Grandma's Apple Pie
44: 1 1/4 lb pkg of Oreo cookies 1-8 oz cream cheese 1/4 cup butter 1 cup powdered sugar 3.5 cups cold milk 2-3 oz pkgs French Vanilla pudding (instant) 1-12 oz container Cool Whip Crush the Oreo cookies, set aside. Mix cream cheese, butter and powdered sugar. Beat cold milk and pudding until thick and add cool whip. Mix with cream mixture. Layer in pot starting with cookies, then cream mixture. Ending with cookies. Put gummy worms in the mixture as you are filling the pot. Refrigerate. Put flowers in the top of the pot before serving. “Have fun, watch people look!” | Aunt Raeann 1 cup sugar 1 cup Crisco 1 cup dark molasses 1 egg Mix well. 9 Tbsp boiling water 1 tsp white vinegar 1 tsp baking soda Add vinegar and baking soda to fizz. Add water. Add to molasses mixture. Add 4.5 cups of flour, add additional if needed. Roll and cut into shapes. Sprinkle with sugar or leave plain. Bake 350* for 6-8 minutes on un-greased cookie sheet. | Molasses Cookies | Dirt Cake
45: 1 cup oil 2 cups sugar 4 eggs 3 cups grated carrots 2 cups flour 2 tsp cinnamon 1/2 tsp salt 1/2 tsp allspice 2 tsp baking soda Mix oil and sugar. Add eggs, carrots, flour, cinnamon, salt, allspice and baking soda. Pour into a greased and floured pan. 350*; 2-9” pans for 35-45 minutes. Bundt pan 50-60 minutes. Frosting: 1 8oz pkg cream cheese 1/4 cup butter 1 tsp vanilla 1 lb powdered sugar 1 cup chopped pecans Mix together. Frost cool cake. | 3 cups chopped rhubarb 1.5 cups sugar 2 Tbsp cornstarch 1/4 cup water 1 tsp vanilla Cook above ingredients until thick, set aside. 1.5 cups oatmeal 1.5 cups flour 1 cup brown sugar 1 tsp baking soda 1/2 cup butter 1/2 cup shortening 1/2 cup chopped nuts Mix together until crumbly. Divide into thirds. Put 2/3 mixture into a 13x9” pan. Pour on rhubarb mixture. Sprinkle the remaining 1/3 mixture. Bake 350* for 30-35 minutes. | Carrot Cake | Rhubarb Bars
47: 1/2 cup sugar 1/4 cup flour 1/4 tsp salt 1/4 tsp nutmeg 3 cups rhubarb cut into 1/2” pieces 1 cup sliced strawberries 2 9” pie crusts Combine sugar, flour salt, and nutmeg. Add fruit, toss to coat. Let stand for 20 minutes. Spoon into pastry crust. Add top crust, flute the edges and prick the top. Bake at 400* for 40-45 minutes. | 3 cups flour 2 tsp cream of tartar 1 tsp baking soda 1/2 tsp salt Mix together. In another bowl, mix 2 beaten eggs, 1 cup sugar, 4 Tbsp milk, 1 tsp vanilla and 1 cup shortening. Add this to the flour mixture. Mix well. Turn on a floured board and knead. Roll out and cut into cookies. Bake 350* for 10 minutes. | Strawberry Rhubarb Pie | Christmas Cut-Out Cookies
49: Name | 2.5 cups flour 2 tsp baking soda 1/2 tsp salt Mix. 3/4 cup shortening 3/4 cup brown sugar Cream. 1/2 cup sour cream 1/2 tsp vanilla Add to cream mixture. Add 2 cups oatmeal to the dry mixture. Mix all together. Chill for easier handling. Roll out to 1/8”. Cut with cutters. Bake until light brown 350* 8-12 minutes. Cool. Date Filling: 1 1/4 cup (8 oz) cut up dates 3/4 cup water 1/4 cup sugar Cook over medium heat until thick, stirring constantly. Frost the flat side of the cookie and sandwich with another cookie. | Date Filled Sandwich Cookie
50: Pack jars with pickles, dill onion. Heat to boiling: 1 quart water 1/4 cup pickling salt 3/4 cup brown vinegar Pour into prepared jars. Seal and place in a boiling water bath for 15 minutes. | Cut corn from the ears. 4 quarts of corn 3 cups of water 1/4 lb butter 3 or 4 Tbsp sugar 1 Tbsp salt Cook 5 minutes. Cool well and put in pint freezer bags, seal and freeze. Delicious on cold days! | Grandma's Dill Pickles | Freezer Corn
51: 1 quart water 1 pint cider vinegar 3/4 cup sugar 1/4 cup canning salt Bring to a boil, then cool. In the jar, add onions, dill, garlic and pack with pickles. Pour in the brine, seal and put in refrigerator. | Skin and cut fish into small pieces. Soak in salt water of 1/2 cup of salt to 1 quart of water, enough to float a raw egg 24 hours. Drain. Do not rinse. Soak in white vinegar for 24 hours. Drain and pack in jars with onions. Brine: 2 cups white vinegar 2 cups white port wine 1 cup sugar 1/2 cup water 2 Tbsp pickling spice Bring brine to a boil for 5 minutes. Let cool and pour over fish. Cover and refrigerate at least 2 weeks before eating. | 24 Hour Pickles | Herring
52: Uncle Cy's Coogan (Relish) 12 onions 1 med cabbage 12 green peppers 10 green tomatoes 1/2 cup salt Grind all these ingredients. Mix, sprinkle with salt, cover and refrigerate overnight. Next day, rinse and drain ground ingredients. Mix together in large pot: 6 cups sugar 2 Tbsp mustard seed 1 Tbsp celery seed 1 Tbsp turmeric 4 cups vinegar 2 cups water Put the ground ingredients in the pot with the above mixture. Bring to a boil, simmer for 3 minutes. Pour into prepared jars. Seal and place in a boiling water bath for 15 minutes.
53: 12 cups peeled and quartered tomatoes (12/14 large) 3 cups chopped onions 10 crushed garlic cloves of 5 tsp minced from jar 3 cups chopped green peppers 4-5 chopped jalapeño peppers (or whatever you like) 2 Tbsp salt 4 tsp paprika 1 12 oz. can of tomato paste 1/2 cup sugar 1/2 cup vinegar 3 Tbsp coriander (hard to find-WalMart has) Remove 2 cups of juice from the quartered tomatoes. Stir all the ingredients together, bring to a boil and simmer for 30 minutes. Pour into prepared jars. Seal and place in a boiling water bath for 15 minutes. Wide mouth jars work the best for this. I have made this without any jalapeños, it was good. | Aunt Laurie's Salsa
54: Aunt Laurie 1 cup cubed, peeled horseradish root 3/4 cup vinegar 2 tsp sugar 1/4 tsp salt Combine all ingredients in blender, process until pureed. Store in refrigerator. Aunt Laurie 1 cup heavy cream 1 cup mayo 1/8 tsp salt 1/4 cup prepared horseradish Whip cream until soft peaks form. Add mayo and salt. Blend, fold in horseradish. Chill NOTE: Dig horseradish roots only in months that have an “r” in them – otherwise it is bitter. | Creamy Horseradish Sauce | Homemade Horseradish
55: Aunt Sue 1/2 cup salt 1 cup flour 2 Tbsp Cream of Tartar 2 Tbsp vegetable oil 1 cup water food coloring Mix together; cook over medium heat until right to use, about 3 minutes Store in plastic bag or coffee can. This is all natural baking material, so if a child eats some, it will not harm them. | Meatloaf, meals of just corn on the cob, meals of just pancakes, bologna and pickles – that mom ground up. fried eggs for breakfast before going to school. Bread. ~ - John | Play Dough
56: Yellow/Orange Health Benefits: Protects immune system, vision and heart health Old Standby: corn But don't forget: Cantaloupe, oranges, grapefruit, carrots, winter squash and sweet potatoes Blue/Purple Health Benefits: Maintains urinary tract health; promotes memory function Old Standby: grapes But don't forget: Eggplant, plums, blueberries, blackberries Red Health Benefits: Sustains memory function and urinary tract health Old Standby: Apples But don't forget: Tomatoes, red peppers, strawberries White Health Benefits: Maintains heart health and good cholesterol levels Old Standby: Potatoes, onions, mushrooms But don't forget: Cauliflower Green Health Benefits: Promotes vision, strong bones and teeth Old Standby: Iceberg lettuce, green beans But don't forget: Dark lettuces, spinach, broccoli
57: Equivalents 1 lb of cheese = 4 c. grated 9 finely crumbled slated crackers = 1 c crumbs 11 finely crumbled graham crackers = 1 c crumbs 10 miniature marshmallows = 1 standard size marshmallow 1/4 c finely chopped onion = 1 tablespoon instant minced onion 1 large lemon = about 1/4 c juice 1 large juice orange = about 1/2 c juice 1 Tbsp cornstarch = approximately 2 Tbsp flour (for thickening) 1 square unsweetened chocolate = 3 Tbsp cocoa plus 1 Tbsp shortening | Abbreviations tsp = teaspoon Tbsp or T = tablespoon c = cup pt = pint qt = quart lb = pound oz = ounce min = minute hr = hour doz = dozen | Measurements 3 teaspoons = 1 Tablespoon 16 Tablespoons = 1 cup 1 cup = 1/2 pint 2 cups = 1 pint 4 quarts = 1 gallon 4 Tablespoons = 1/4 cup 2 Tablespoons = 1/8 cup 16 ounces = 1 pound 8 ounces = 1 cup
58: The horses Prince and Roney with Uncle Edward and Uncle Emil. Grandpa would hook up to a sleigh and they would head to school with Aunt Rosie, Uncle Edward and Grandma. | Farm that Grandma grew up on with Great-Grandpa outside.
59: When the good Lord was creating mothers, he was into his sixth day of overtime when the angel appeared and said, "you're doing a lot of fiddling around on this one." And the Lord said, " Have you read the specs on this order? She has to be completely washable, but not plastic: have 180 movable parts, all replaceable: run on black coffee and leftovers: have a lap that disappears when she stands up: a kiss that can cure anything from a broken leg to a disappointed love affair: and six pairs of hands." The angel shook her head slowly and said, "six pairs of hands .. no way." "It's not the hands that are causing me the problems," said the Lord. "It's the 3 pairs of eyes that mothers have to have." "That's on the standard model?" questioned the angel. The Lord nodded. "One pair that sees through closed doors when she asks. 'What are you kids doing in there?' When she already knows. Another in the back of her head that sees what she shouldn't. but what she has to know: and of course the ones here in front that can look at a child when he goofs up and say, 'I understand and I love you' without so much as uttering a word. "Lord," said the angel, touching his sleeve gently, "come to bed..." "I can't," said the Lord, "I am so close to creating something, so close to myself. Already I have one who heals herself when she is sick, can feed a family of 6 on a pound of hamburger and get a 9 year old to stand under a shower." The angel circled the model of the mother very slowly. "It's too soft" she sighed. "But tough!" Said the Lord excitedly. "You cannot imagine what this mother can do or endure." "Can it think?" "Not only think, but it can reason and compromise." said the creator. Finally the angel bent over and ran her finger across her cheek. "There's a leak." she pronounced. "I told you, you were trying to put too much into this model." "It's not a leak," said the Lord, "It's a tear." "What's it for!!" "It's for Joy, Sadness, Disappointment, Pain, Loneliness, and Pride." "You are a genius," said the angel. The Lord looked somber. "I didn't put it there." by Erma Bombeck | MOTHER . . . . . . .