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Grandma Lydia's Cookbook

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S: Grandma Lydia's Cookbook

FC: {Recipes} | Grandma Lydia's Cookbook

1: Table of Contents | 2 4 4 10 10 16 21 25 34 | Beverages................................. Soups........................................ Salads....................................... Sides........................................ Sauces..................................... Main Dishes............................. Breads..................................... Desserts................................... Index........................................

2: {Beverages} | 2 | "How about cocoa and toast?! Nobody on this beautiful earth can make cocoa and toast taste like such a feast as Grandma could! I loved how she’d serve it out of her sterling silver teapot into beautiful china teacups! It was like having a tea party! After we all had our cups of steaming cocoa, she’d wander around the table dishing up “dollops” of whipping cream! She was always so intent on taking care of the needs of others, that I’m not sure whether she ever got to sit down and eat!" | --Sue Mason

3: In large container reconstitute punch mix by adding water and sugar. Stir in orange juice concentrate and pineapple. Stirring until well blended. To one cup of this base, add the bananas and blend until smooth. Add to punch-juice mixture. Chill. Add crushed ice and chilled lime-lemon carbonated beverage before serving. Serves about 25 | 2 cans (12 oz each) frozen orange juice concentrate 1 can (46 oz) pineapple juice 4 bananas 3 pkgs unsweetened cherry-flavored powdered punch mix 3 pkgs unsweetened orange-flavored powdered punch mix 14 C water 4 C sugar 2 qts lime-lemon carbonated beverage, chilled Crushed ice | Hawaiian Punch | Mix all ingredients except ginger ale. Chill and serve from punch bowl. Add ginger ale juice before serving. When mixing punch, if a nice ice, cold drink is desired, put just 1 qt. of water with mixture and add the other qt. of water in the way of ice cubes at time of serving. So not too much additional ice is needed, and the punch is not weakened too much. | 2 pkgs. cherry punch mix 1 can frozen orange juice (6 oz.) 1 pts. pineapple juice, unsweetened 1 C crushed pineapple (optional) 2 qts. water 2/3 C sugar 1 C grapefruit juice, unsweetened 1 lg. bottle ginger ale or lime and lemon soda | Red Fruit Punch (1 Gallon) | Gold Punch | 1-16 oz. Frozen lemonade 4 cans water 1 lg. Bottle 7 Up 3 bananas 1 bag frozen strawberries thawed. (mix in blender) add to rest of ingredients and stir. Add some ice cubes. | Punch Drink. (About 20 serv. 7 oz) | 1 qt Lemon Sherbet 1 qt Ice Cream (melt in bowl) Add slowly 1 qt pineapple juice And just before serving – 1 qt 7 up Serve with a cookie | 3

4: {Salads} | {Soups} | Wash pillows- slow motion in only warm water- Let go through drying cycle twice at luke warm. Hang out in wind- 2 days!! | Lydia Tip: | ---------------

5: 8 to10 cups hot cubed potatoes 4 to 5 tbsp finely chopped onion Salt, celery salt, paprika to taste 3 tbsp mustard | To the cubed hot potatoes add: chopped onions, seasonings and French dressing, toss over lightly with fork to blend well. Let marinade in refrigerator until salad is chilled, at time of serving add cut up celery, chopped eggs and mayonnaise. Tip: Cook potatoes day before, while still hot, cube a nice layer into a large saucepan, sprinkle with little salt and chopped onions, then marinate with French dressing. Toss lightly with fork. Proceed in same manner until all potatoes are marinated. Let stand covered in fridge overnight. Have all other ingredients ready, crisp and cold, add them shortly before serving. Mix well with the miracle whip and pickles, and decorate top to your liking. | Potato Salad Serves 8-10 | 4 rounded tbsp sweet pickle relish 1&1/2 to 2 cups chopped celery 4 to 6 hard boiled eggs 3/4 cup miracle whip or mayonnaise 8 to 10 tablespoons French dressing | 2 pounds chicken, cooked and cubed Marinate 2 to 3 hours in the following dressing: 2/3 cup oil 1/3 cup vinegar 1 tsp. salt & pepper 1/2 tsp paprika 1/4 tsp garlic salt 1/3 tsp celery salt 3 tbsp honey | 4 cups elbow macaroni, cooked, drained and chilled loss with the following dressing: 1 pint mayonnaise 4 tbsp catsup 6 tbsp sweet pickle relish Add the following to macaroni mixture: 1 cup sharp cheddar cheese, cubed 2 cups diced celery 6 hard boiled eggs, chopped 6 to 7 tbsp chopped onion (I used purple) 1 Large green bell pepper, chopped 2 to 3 firm tomato's chopped medium | Mix with macaroni mixture. 2 hours before serving add chicken mixture. Toss well, top salad with nice cut tomato's and sprinkle with paprika! | Grandma Smith's Chicken Salad | 5

6: Dissolve gelatin in boiling water, add crushed pineapple and juice and chill until slightly thickened. Blend cottage cheese with mayonnaise, evaporated milk. Fold into slightly thickened gelatin and pour into 9 x 13 oblong Pyrex dish. Chill until firm. Cut into 15 servings or 12 more generous servings. To make 15 servings...8 1/2 in width cut into 3--2 7/8 inch and 13 inches in length 5--2 6/8 in. slices. Decorate center of each serving with 12 maraschino Cherries for valentine colors. 12 cherries cut in half will decorate 24 servings. Note: if unsweetened pineapple is used, add 1 rounded Tbsp sugar. | Lemon-Lime & Cheese Salad | 16 oz. cream style cottage cheese 1 cup Miracle Whip or Mayonnaise 1/2 cup evaporated milk 1 tsp mustard | 2- 3oz. pkgs lemon-lime flavored jello 2 1/2 cups boiling water 3 cups canned crushed pineapple & juice | 6 | Dissolve the 2 pkgs of jello in 4 cups boiling water. Add to it- 1 tsp salt,1 Tbsp lemon juice. Meanwhile drain crushed pineapple well. Reserve juice. Now add 2 more cups of cold water to dissolved jello. Pour pineapple juice in measuring cup and add enough water to it to make 1 1/2 cups liquid. Add this to dissolved jello. Rinse 9 x 13 pyrex dish in cold water, pour into it the gelatin, chill until slightly firm. Now sprinkle drained pineapple evenly over top of mold, work it into jello evenly with fork. Now cover top of mold completely with sliced bananas. Work bananas under jello with fork, right in their place. Let mold chill overnight (cover with tin foil) To make 15 servings- cut 3-3 inch cuts out of 9 inch width- and 5- 2 5/8 inch width along the 13 1/2 inch length of casserole. Use tooth picks for a quice to keep lines even. | 2- 6 oz strawberry jello 1 can- 20 oz. crushed pineapple, in heavy syrup 2 large or 3 medium ripe bananas. | Strawberry Jello, Pineapple and Banana Mold

7: The day before, cook macaroni in salted rapidly boiling water for 12 minutes. Add 1 Tbsp nucoa(butter) Drain and blanch in cold water, drain well. Put in covered dish, add chopped onions, a little salt and the 3 Tbsp French dressing. Toss with fork to blend well. Marinate overnight. Wash and crisp celery, cube cheese, cut up eggs. The next day 1 or 2 hours before serving salad add all ingredients in order given, one at a time. Sprinkle evenly over macaroni. Toss lightly with fork to blend well, add prepared dressing and chill well. Serve, garnish with sliced tomato if desired. | Dressing 1/2 cup Miracle Whip or Mayonnaise blended will with 1 1/2 rounded Tbsp catsup and 1 Tbsp lemon juice. | 1 1/3 cup elbow macaroni 3 Tbsp finely chopped onion 3 Tbsp tart French dressing 3 Tbsp Nalley’s sweet pickle relish 3 hard cooked eggs, cut up 1- 2 oz. jar pimentos 1/4 pound nippy cheese, cubed 1 cup crisp celery, thinly sliced on a slant | Elbow Macaroni Cheese Salad | 7

8: The day ahead 1 large chicken- about 3 1/3 lbs. Trim fat off chicken- wash. Then boil gently in 1 quart plus 1 cup boiling water with celery tops and one sliced onion added about 50 minutes or until tender. Remove chicken, let it and broth cool. Put in fridge. Next day skim chicken broth and cut up chicken into nice size cubes. Prepare 2 full cups of sliced celery and 2 full cups of cut up carrots- boil in small amount of water seasoned with salt, until tender, about 25 to 30 minutes. In rapidly boiling water cook 1 1/4 cup elbow macaroni for 12 minutes. Add 1 Tbsp salt, 1 Tbsp nucoa(margarine) to water. drain macaroni in calendar and blanch with cold water. You should have from 4 to 4 1/2 cups chicken broth, add to it 2 to 2 1/2 cups milk. In large sauce pan melt 7 generous Tbsp butter- not nucoa- add gradually 7 to 8 Tbsp flour, blend to a smooth paste. Add to it slowly- 2 cups of the broth and milk liquid and stir until well blended. Gradually add rest of liquid, let come to a boil, stirring constantly, boil gently for 3 to 4 minutes. Then add the vegetables, macaroni and cut up chicken. Note: Reserve 1 cup broth, let come to a boil, add 8 chicken bouillon cubes, when dissolved add to soup and blend well. Also, add pepper to improve taste. | Delicious Cream of Chicken Vegetable Soup Serves 8 | In sauce pan melt 4 Tbsp butter or nucoa. Add 3 Tbsp finely chopped onion and saute until clear. Now blend in it 3 to 3 1/2 Tbsp flour, blend until smooth. Gradually add 4 cups (1 quart) of milk, stir constantly until cream sauce comes to a boil. Boil gently 3 to 4 minutes. Now add 1 (16 oz) can of cream style corn. stir and simmer for 1 or 2 minutes. Serve. Serve with it crackers and cheese, relishes, green salad or rolls. Add 1 1/2 tsp salt a few dashes of pepper for seasoning. ( On another recipe card, grandma used only 3 Tbsp butter, 2 Tbsp onion, 2 Tbsp flour and 3 cups of milk- apparently the above recipe is the “extended” recipe.) | Cream of Corn Soup | 8

9: 2 1/2 cups diced carrots (cooked in 2 1/2 cups boiling water w/ 1/2 tsp salt) 2 1/2 cups cut up celery, (cooked in 3 cups water, 1/2 tsp salt) 1 1/2 cups croak-neck squash, cut up and added to celery the last 10 minutes of cooking. 2 cans chicken noodle soup, undiluted 2 chicken bouillon-1 can consume Add cooked vegetables with remaining water to undiluted chicken soup. Also consume. Reheat soup; add chicken bouillon and stir till dissolved. Serve (Makes about 12 servings) | Chicken Noodle Vegetable Soup makes about 12 servings | To 4 cups shredded cabbage add: 1/3 cup finely chopped onion 1/2 cup finely chopped green pepper Put this shredded stew in a damp cloth and chill until serving time. Season with: 1 tsp salt- 1/4 tsp pepper- 2 Tbsp sugar-1 tsp celery salt Add a dressing of: 1/2 cup mayonnaise mixed with 1 1/2 Tbsp vinegar - 1 tsp prepared mustard. | Cabbage Stew | 9

10: {Sides} | {Sauces} | ---------- | 10 | "A fun tidbit about Grandma, is that she supplied an enormous amount of her homemade famous fruitcake as a treat for my wedding reception. It was delicious and I remember many of the guests complimenting her on how yummy it was!" | --Cathy Eliason

11: 12 slices of Sandwich Bread 3 tsp salt 1 tsp pepper 4 1/2 tsp Poultry seasoning Blend together in small dish. 1 1/2 cups chopped celery | Lay slices of bread on rack in oven at 325 . They will dry out on bottom first, so turn after a while. In oblong dish brake up dry bread into cube size. Sprinkle blended seasoning over bread evenly. Now add chopped onions, chopped celery chopped water chestnuts evenly, and toss with fork. Now peel and grate apples into a large bowl. Sprinkle evenly with lemon juice and sugar. Beat eggs in bowl; add melted butter and milk and beat till blended. Pour evenly over dressing and toss lightly with fork. Lay dressing loosely into Turkey Cavity. NEVER MASH IT DOWN. P.S. Instead of putting dressing into Turkey, bake it in a bread loave pan at 375 for 40 min. | 1 1/2 Tbsp flour 1/3 cup sugar 1 egg- well beaten 1/2 cup pineapple juice Combine flour and sugar. Stir in egg, blend well. Then add fruit juices. Cook, stirring over medium heat until it comes to a boil. Boil gently 2 to 3 minutes or until dressing has thickened. Set aside to cool. Put in fridge, cover to chill. Whip cream to real firm stage. Fold into fruit salad until well blended. This amount will serve 12 to 14 generous servings. | Fruit Cocktail Dressing (for Fruit Cocktail Cake) | 1-3 oz can Reese whole water chestnuts, (cut up) 1 medium onion- chopped 5 large Roman Beauty Cooking Apples 6 eggs 1 square melted butter 3 1/2 cups milk. | Bread Stuffing for Turkey | 1/2 cup orange juice 5 tsp lemon juice 1 cup whipping cream | Chantilly Cream | Whip 1/2 cup whipping cream Fold in 1/2 cup of sour cream Sweeten with 3 Tbsp sugar and 1/2 tsp vanilla. It's great to serve over fresh fruit salad or fruited gelatin. | 2 1/4 to 2 1/2 quarts mayonnaise blended with 2 1/2 cups catsup and 7 Tbsp lemon juice (2 Tbsp catsup to 1 cup mayonnaise 1 Tbsp lemon) Olives for garnish. | Chicken Salad Dressing | 11

12: Sweet -Sour Sauce “New butter barbecue sauce, gives a burger better flavor” In sauce pan heat butter over medium heat, stirring occasionally, until light amber color. Cool slightly. Add vinegar, catsup, brown sugar, garlic, salt and pepper. Bring to a boil. Stir pineapple juice into cornstarch; gradually add to hot mixture. Cook over medium heat, stirring constantly until thickened. Brush sauce over meat lightly while barbecuing, then spread on generously before serving. | 1/2 tsp salt 1/4 tsp pepper 1/2 cup pineapple juice 1 Tbsp corn starch | 1 stick butter 1/4 cup red wine vinegar 1/4 cup catsup 3 Tbsp brown sugar 1 clove garlic, crushed | 2 Square chocolate 4 Tbsp butter 1 cup milk 1 cup sugar | Melt 1/4 cup butter add 1 tsp grated lemon rind 2 Tbsp fresh lemon juice | Lemon Sauce for Vegetables | Melt butter and chocolate in sauce pan. Heat milk and add to butter and chocolate. Cook slowly until smooth, then add sugar. Cook very slowly 1/2 to 1 hour. Serves 8 | Chocolate Sauce | White Sauce 3 cups milk 6 Tbsp flour 6 Tbsp margarine 1/2 tsp salt | Honey Butter 1/2 cup butter -softened 1/4 tsp vanilla 1 egg yolk 1 cup honey | 12

13: Dry bread slices thoroughly in 250 degree oven. Break in a dish large enough to accommodate dressing. Sprinkle salt and poultry seasoning evenly over bread, then chopped onions and celery. Mix well. Make thick applesauce out of apples (sweetened). Let cool and add to mixture. Add 3 tbsp raisins if desired. Last, mix milk, beaten eggs, and melted butter and add to dressing, tossing lightly until well blended. Keep dressing fluffy when stuffing turkey. Never pack it down or press with spoon. | 8 cups dried bread (18-19 slices) 3 cups milk 1/2 square butter 3 eggs beaten 4 large cooking apples (Roman Beauty or Golden Delicious) | My Favorite Turkey Dressing (This recipe is enough for a small bird. Double recipe for 20-21 pound bird) | 3/4 cup finely chopped celery 1 small onion finely chopped 2&1/2 tsp poultry seasoning 2&1/2 tsp salt | Put all ingredients in a glass jar, close lid tight and blend dressing well by shaking the jar hard about 20 times. Shake in this manner every time before using and serve salad immediately. | 2/3 cup Mazola or Puritan Oil 1/3 cup Heinz Apple Cider (or lemon juice) 1 tsp salt 1/2 tsp paprika 1/3 to 1/2 tsp onion salt 1/3 tsp garlic salt 3 rounded tsp honey | My Favorite French Dressing Makes 1 cup dressing | This dressing may be used on green salads, potato salads, macaroni salads, wedges of lettuce etc.... | 13

14: Special Rice Serves 6 | Quick Wiener Bean Pot | 2 cans (16 oz each) pork & beans 1 envelope Lipton onion soup mix 1/3 cup catsup 1/4 cup water 2 Tbsp brown sugar 1 Tbsp prepared mustard 1 pound (or less)wieners sliced- (use excellence A & R Big Dogs) Combine all ingredients in a 2-quart casserole or bean pot. Bake uncovered at 350 about 1 hour. Makes 4 to 6 adult servings Note: for this amount of beans add only 3/4 pound of large wieners. | 2 ripe Avocado 3 Tbsp onion, minced 1 Tbsp lemon juice 1 Tbsp mayonnaise 2 drops hot pepper sauce 1/2 tsp salt (to taste) 2 large tomatoes 1 cup Dorrito’s tortilla chips. Mash avocado, add all ingredients, serve on tomato slices with chips. | Avocado on Tomato Slices | 1 cup MJB long grain rice 1&3/4 cups water 3 to 4 tbsp chopped onions 3 to 4 tbsp finely chopped green pepper 2 tbsp chopped pimento 3/4 stick of butter 1 can undiluted consomme' Salt to taste | Let 1&3/4 cups water come to a boil. Add 1/2 tsp salt and 1/4 stick butter. Add rice slowly, cover pan and let rice cook gently for 15 to 18 minutes until all water is absorbed. While rice cooks, saute onions and green pepper in 1/2 stick butter until onions are golden brown. Add to steamed rice along with 1 can of consomme. Stir lightly with fork and cook rice gently for another 10 minutes or until the soup is absorbed. Rice should be left very moist. Add chopped pimento, toss lightly with fork, and serve immediately. Watch Rice Closely! | 14

15: Lydia’s Pickled Cucumbers 2 to 3 cucumbers 1 cup vinegar 1 cup sugar 2 cups water | Lydia’s Pickled Beets 1 to 2 cans sliced canned or fresh beets that have been cooked or 1 to 2 cans small beets 1 cup vinegar 1 cup sugar 2 cups water | Baked Pork and Beans Served at Mason family outing----June 18,1984 18 to 20 generous servings. 2 Tall 53 oz. Pork and Beans, (Hunts or Campbell's) Plus 2 -16 oz. cans. Pour all in baking pan (15 1/2 x 10 1/2 x 2 2/8 deep) Blend in well-- 4 rounded Tbsp brown sugar 6 Tbsp Heinz Catsup 1 (20 oz.) can Dole Pineapple Chunks, drained and sliced in half 10 oz. partially pre fried bacon slices cut into cubes. Blend all ingredients well. Bake open at 350 for 1 hour and 25 minutes. Remove from heat, let set for one hour before serving to be of right consistency. | Specially Prepared String Beans (for Parties and Dinners) 3 cans string beans 1 1/2 cups chopped celery 6 Tbsp minced onions 3 Tbsp dried parsley 6 Tbsp pimento, chopped 5 Tbsp butter Melt butter; add celery and onions and sauté. (Warm beans, drain and add along with pimento to sautéed vegetables. | Stewed Rhubarb To 2 cups diced rhubarb add: 1/2 cup brown sugar 1 Tbsp water Let come to a boil. Boil about 5 min. | 15

16: {Main Dishes} | 16

17: Cover bottom of pan with cornflakes. Arrange in layers- Pour white sauce over top. Cover with cornflakes. Bake at 350 for 30 minutes in 9 x 12 pan | 1 small onion- cut fine 1/2 cup bread crumbs-fine 1 can spam- diced 1/2 green pepper - grated 1 can mushrooms- small can with stems and all, drain 1 can cut green beans- drained 1/2 pound mild cheese 3 cups medium white sauce | Spam/Green Bean Casserole Served at Ward Luncheon | 2 cups MJB long grain rice 2 cans solid Tuna 1 can to 1 1/2 cans mushroom soup 1 to 1 1/2 cans consume Medium nippy cheddar cheese (8 to 10 oz or suit to taste) Note: use 2 cans of each, reserve 1/2 can of each for next step. Steam Rice as directed on box- to not quite done. (18 min) Put rice in large colander and blanch quickly with cold water. Let drain. In large bowl arrange 1 layer of rice, 1 layer of flaked tuna, 1 layer of coarsely grated cheese. Alternate like that until all ingredients are used up. In sauce pan heat to warm 1 can of mushroom soup mixed with 1 can of consume soup. Pour over rice and toss lightly with fork. Bake in 375 oven, covered with tinfoil, for 45 minutes. Have ready another half can of mushroom and consume soup mixed and heated and add to casserole about 10 minutes before done, mixing it in lightly with fork. The last minute remove tin foil and add generous layer of the grated cheese- let melt- and serve | Rice Tuna Fish Casserole Note: Good Recipe (Serves 10 Persons-12-15 servings) | Cook broccoli as directed on package label, omitting salt. Drain and arrange in shallon 1/2 qt. greased baking dish. Cover with tuna pieces. Mix soup and mayonnaise and pour over tuna. Sprinkle with breadcrumbs and top with generous sprinkle of Parmesan cheese. Bake in 530 degree oven about 20-25 min. | 1 pkgs. 10 oz. frozen broccoli spears 1 can 7 oz. tuna, drained 1 can 10 1/2 oz. condensed cream of chicken soup 1/3 C mayonnaise Find dry breadcrumbs Grated Parmesan cheese | Broccoli Parmesan Casserole | 17

18: Simmer sauce for 1 hour, stirring from time to time to prevent sticking. The meat will have absorbed practically all the liquid by then, and be of perfect consistency for Sloppy Joe’s. Allow 1 heaping Tbsp of meat for one hamburger bun. If meat should cook too dry, add a little tomato juice, or catsup diluted with water to have it right in moisture. Good Luck- Love, Lydia | This is mild seasoned, to suit children as well as adults. 2 1/2 lbs ground beef 2 tsp all season salt 1 tsp salt 1/2 to 3/4 tsp pepper 1 large or 2 medium onions finely chopped. Blend all ingredients well with ground beef. Brown meat in large frying pan. | Sloppy Joe’s | Blend dry seasoning into meat. Add eggs- blend in. Add soaked crumbs then catsup, celery and onions. Shape into loave. Bake at 350 for 1 1/2 hours. Pour light coating of water over meat loave before shaping. | 1/4 of a large onion, chopped 1/2 cup finely chopped celery 1/2 cup cracker crumbs (soaked in milk) 3/4 cup milk (use canned milk) 1/4 cup catsup or 4 oz. of tomato sauce blended with 2 Tbsp catsup. | 2 pounds good quality ground beef 2 tsp all season salt 1 tsp salt 3-4 dashes pepper 2 eggs beaten | My Meat Loave Recipe | Add to it 1 can of Tomato Soup, diluted with 1/2 can water 1- 11 oz can Spanish tomato sauce 1 Tbsp Worcestershire Sauce 3 to 4 rounded Tbsp catsup 2 rounded Tbsp brown sugar 10 drops Tabasco | 18

19: 3 1/2 lbs lean spare ribs Dredge meat in seasoned flour, brown nicely on each side. Pour some of Barbecue Sauce in bottom of baking dish, put meat in dish and pour rest of sauce over it. Bake at 375 for 1 1/2 hour, covered tightly with foil. If crock pot is used, do not brown meat, dredge it in sauce. Put in pot and drizzle a little more sauce over meat. Cook at slow temp. 8 hours. Use rest of Sauce heated over Rice or Noodles, or Macaroni. | 1/2 cup tomato catsup 1 can consume 2 Tbsp Worcestershire sauce Dash of onion salt, garlic salt and cayenne | Barbecue Sauce | Spare Ribs Barbecue Style | Put ground beef in a bowl. Sprinkle seasonings & chopped onions over it, blend in well with hand. Brown. Blend all the liquid ingredients in sauce pan, add to browned ground beef. Simmer or rather boil gently about 40 to 45 minutes. Serve with 10 oz. cooked spaghetti. | 1 can Campbell’s tomato soup diluted with 1/2 can water 1- 11 oz. Spanish tomato sauce 2 to 3 rounded Tbsp Catsup 2 to 3 rounded Tbsp brown sugar 1 Tbsp Worcestershire sauce | 1 lb lean ground beef 1 tsp Lawry’s seasoned salt 1/2 tsp salt 1/3 tsp pepper 1 medium onion- chopped | Quick Spaghetti | 1 tsp prepared mustard 1 Tbsp dry parsley Bring all ingredients to a boil, before pouring on meat. | 19

20: 3 boneless chicken breasts - bake, cool and cut up 2 to 3 cups of cooked pasta. (I like the spiral) 2 medium zucchini and 1 medium crook neck squash Slice and simmer in water with 1 medium onion that has been sliced up. Cook on low boil until barely tender (about 4-6 minutes). Drain water 2 cans diced tomatoes (I like the Italian flavored) soup can size 4 cups white sauce with 1 to 2 cup of grated cheese (according to taste) I make the white sauce by putting 4 Tbsp of flour in 1 quart measure. Add enough milk to stir and make a paste. Add more milk to fill the quart measure. Cook and stir until comes to boil and thickens slightly. Add the tomatoes. In 13 x 9 casserole dish (I have a casserole dish that is just a little larger which works well) Add the zucchini and onion, the chicken, the pasta, and pour the sauce over all. Break small pieces of bread and put on top of mix Top with grated cheese Bake 350 for 20 to 30 minutes. | Zucchini Casserole This is one of my very favorite summer casserole recipes that I got from my mother. I have modified it somewhat. -Marie Serves 4 | Pan fry bacon until cooked, but not crisp. Combine soup, milk and Worcestershire sauce. Pour all into a shallow, buttered 2 qt baking dish. Arrange bacon in single layer over top. Heat in 350 oven about 30 min, or until bacon is crisp. | 1 lb. bacon 10 1/2 oz can cream of celery soup 1/2 C milk 1 tsp Worcestershire sauce. 4 hard cook eggs, chopped 7 oz pkg macaroni cooked and drained. | Bacon, Macaroni and Egg Casserole | 20

21: {Breads} | Clever recipe for coating cake pans! Stir together one and one fourth cup shortening, 1/4 cup salad oil, and 1/4 cup flour. Store in airtight container in the fridge until needed. (Keeps beautifully.) When ready to use just coat the pan thoroughly with a pastry brush or your fingers. | Lydia Tip:

22: An Old Holiday Tradition

23: Egg Bread (Grandma was always refining her egg bread recipe. This is one version she gave me, but I have never made the bread. Someday, I'm going to try it when I have 14 eggs to experiment with.) | Raise from 1 hour and 15 minutes to 1 hour and 30 minutes Bake at 325 degrees for 45 - 50 minutes Assemble all equipment and ingredients. Measure flour in large bowl, add salt and sift. Measure canned milk into sauce pan and warm slowly. At same time, melt butter in pan at low heat. Add to warm milk honey or sugar and stir to dissolve. In a large bowl, break 14 eggs and beat to blend. Dissolve yeast in warm water in a warmed bowl. Add 1 tsp. sugar to yeast. When dissolved, add to egg and milk mixture and stir. Pour this mixture into large warmed pan. Add to it 1/2 cup of flour and stir with long spoon. Keep adding flour and blend well until dough is hard to work. As flour stiffens, mix more flour with hands. Then lift dough to floured working table and knead at least 10 minutes, working in rest of flour until not sticky anymore. Knead until smooth. Divide dough in half (for 4 loaves). Put in large greased container. Brush top with cooking oil. Cover and let rise in warm place for 1 hour 15 minutes or until double in bulk. Press dough down thoroughly. Turn over. Cover and chill in refrigerator until ready to braid. Divide in 4 even parts. For each braid: Divide each part in half - 2/3 for long strip and 1/3 for short strip. | 16 cups flour 14 eggs 2 plus 2/3 of a stick of butter 2&2/3 cup canned milk | 9 tsp salt 9 tbsp sugar - or 10 tbsp honey 5 packages dry yeast 2/3 cup warm water | 23

24: Add dissolved yeast to lukewarm liquid. Add about half of flour and blend well until smooth. Add rest of flour gradually. When kneading consistency, kneed vigorously for 10 min. Let dough rise until double in bulk. From 1 hour to 1 1/2 hours. Work dough down, shape in loaves and put into greased loave pans. Brush top of dough with oil, let rise until dough reaches top of pans. Bake at 350 degrees for 50 min. take out pans and cool on racks. | In lg. Bowl blend - 8 C. whole wheat flour 8 C. white flour In 6 qt sauce pan scald - 2 C. milk | Half and Half Wheat Bread (makes 4 loaves) | Pour half of flour to liquid. Stir to blend, and beat. Add dissolved yeast, stir and blend well. Gradually add rest of flour, stirring and beating. Work dough very lightly, using a little more flour. Put dough in lg. Greased pan. Let Raise 1 hours. Divide dough into 6 even parts. Roll out one piece at a time to a 7 in X 13 in piece – spread dough with generous layer of real soft Butter. Sprinkle a generous layer of cinnamon sugar over it. Roll up long end of dough, seal end with can milk. Cut 12 – 1 in. rolls- put on greased cookie sheet. Repeat with rest of dough. Let raise for 1 hours. Bake at 350 for about 18 min. or until done. Let cool and cover with icing. | 10 C flour – measured into bowl 2 C milk – scald in lg. Sauce pan 1 C sugar 1 Tbls salt 2/3 C cooking oil Stir sugar salt and oil into hot milk – let cool to but warm | 4 beaten eggs (or 5) – add to warm liquid 3 pkgs of yeast – dissolved in 3/4 C warm water – add 1 tsp sugar Cinnamon sugar - Prepare 7 Tbls sugar blended with 3 tsp cinnamon. 1 sticks of butter (real soft) | Cinnamon Rolls (makes 6 dozen rolls) | Icing Put one pkg powdered sugar in to bowl. Add 4-5 Tbs water, stir bled well and beat until smooth. Add 1 tsp vanilla. square melted butter, beat. Cover rolls with icing – sprinkle with finely crumbled walnuts. | 24

25: {Desserts} | "Whenever I came to Grandpa and Grandma Smith’s house as a child, I remember the delicious food, the wonderful smells, and the clean bedrooms waiting for all of us. I remember thinking that Grandma Smith had a “magic freezer” because she would always have some special treat in there ready for us to enjoy after dinner. I didn’t understand how she did this, but I truly loved seeing what she would pull out of this treasure box. Most often it would be a lucious bundt cake or delicious cookies. I have developed a great love for baking and think of her often when I am in my kitchen making something special for my family, and I try to make sure there is always a bundt cake in the freezer. It’s a good thing!!" | --Leelee Sanders

26: Package Lemon Supreme cake mix (Duncan Heinz) 1 tbsp flour 1 package instant lemon pudding mix 1 cup water 4 eggs 1/2 cup oil 1 tsp lemon extract Grated lemon peel | Mix all ingredients together, beat at medium speed for 5 minutes. Pour into well greased and floured bundt pan. Bake at 350 degrees for 35 or 40 minutes. Remove from pan while hot and drizzle with lemon glaze. Lemon Glaze: Juice of one lemon mixed with 1 cup powdered sugar. Drizzle over cake. | Lemon Bundt Cake (always referred to as "my delicious bundt cake") | Blend above ingredients at low speed until well mixed. Beat at medium speed for 10 minutes. Mix 1 tsp cinnamon with 1/4 cup sugar. Save. Pour cake mixture into a creased and floured bundt pan. Cut in the cinnamon and sugar. Bake at 375 for 40 minutes. | 1 package deluxe II Yellow cake mix 1 small package instant vanilla pudding 4 eggs 1 cup water 1/2 cup soft margarine 1 tsp vanilla | Cinnamon Bundt Cake | Mix and add: 3 cups grated raw carrots 1/2 cup nuts Bake in dripper 30-35 minutes at 350 | Combine: 1 1/2 cups Wesson oil 4 eggs- beat well and add: 1 1/2 cups sugar 2 tsp cinnamon 2 tsp baking powder 1/2 tsp salt 2 tsp soda 2 1/2 cups flour | Frosting Combine and mix well: 1 small pkg Phil. cream cheese 1/2 cube butter- both softened 2 tsp vanilla 1/2 lb powdered sugar | Carrot Cake | 26

27: Raisin Fruit cake | Cream shortening and sugar together well. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients. Add to sugar and egg mixture, alternately with cooled raisin mixture. Add vanilla. Pour into well greased and floured baking pan and bake 1 1/2 hours in preheated 350F oven.Note: I only bake mine for 45 min at 350F, the next 20- to 25 min at 325F and the cake is done. Now the batter will be quite heavy, I added for extra flavor the juice of orange (3 to 4 ounces) and grated 1 lemon and 1 orange peel. It makes the came more moist. Then for regular fruit cake, add 1 package Radiant fruit mix, also nuts if desired. I do not add nuts to mine. Be sure and use the Lyon’s Radiant Fruit Mix, it is the best. | 1 package raisins 3 cups water 1 tsp salt Set aside to cool. 1 cup of shortening - butter or margarine | 2 cups sugar 3 eggs 5 cups flour 3 tsp soda 1/4 tsp cloves 1 tsp cinnamon 1/2 nutmeg 2 tsp vanilla | Boil the following ingredients together for 15 min. | In mixing bowl combine flour, salt, soda and sugar. In another bowl blend fruit cocktail, pineapple, orange and lemon juice. Add fruit to flour mixture. Mix until well blended. Now add the two beaten eggs, blend well. Pour into greased and lightly floured 13 x 9 x 2 Pyrex baking dish. Combine 3/4 cups brown sugar well packed with 3/4 cup chopped walnuts and sprinkle evenly over batter. Bake at 300 for one hour. Cool. Cut in squares to serve. Top with whipped cream and fruit salad dressing. Serve warm or cold. Cake and dressing will keep well in fridge for 2 or 3 days. | 2 cups flour, plus 2 Tbsp 1 tsp salt 2 1/2 tsp soda 1 cup sugar 2 (well beaten) eggs | Fruit Cocktail Cake | 1-17 oz fruit cocktail undrained Plus 3 Tbsp orange juice & 4 tsp lemon juice 1-20 oz can crushed pineapple well drained--reserve juice. | 27

28: Cut shortening into flour and salt. Add egg (beaten) Add water and vinegar. Blend thoroughly. Bake according to pie recipe used. Yields 2 double crusts- or 4 singles. This pastry may be stored in fridge. Warm to room temperature before rolling out. If it is a filled pie, start baking at 450 or 425- depending on your oven. Bake at that temperature for 10 to 15 minutes on the lowest rack, to bake bottom of pie crust. Reduce heat to 350 for another 20 to 30 minutes. | 1 egg beaten 5 tbsp ice water (a little more if unbleached flour is used) 1 tsp vinegar | 3 cups sifted flour- or unbleached flour 1 tsp salt 1 stick margarine 1 stick butter (unsalted) | Never Fail Pie Crust | Beat some of hot mixture into egg yolk- return to mixture. Add butter, vanilla. Cook slowly 3 more minutes. Meringue: 3 egg whites, 1/4 tsp cream of tartar. In suitable bowl start beating with slow strokes gradually picking up speed. Beat until foamy, and then gradually add 6 Tbsp sugar, beating until stiff. Add 1 tsp vanilla. | 1 pkg jello pudding /pie filling- follow recipe on box and add to it: 3 egg yolks 3 Tbsp butter 1 tsp vanilla extract | Chocolate Pie Filling for one pie | Combine sugar and flour. Add to beaten eggs. Stir in milk, coconut, nuts and melted butter. Pour into rinsed Pyrex cobbler dish. Bake at 350 for 40 minutes. Take out, cool to lukewarm and serve. | 4 eggs- beaten 1 3/4 cups sugar 1/2 cup flour 2 cups milk 1/2 cup sweetened coconut 1/2 stick butter or margarine 1/2 cup chopped nuts | Impossible Pie | Cream sugar and butter- add eggs, one at a time. Keep stirring until mixture is smooth and creamy. Add lemon rind, juice and salt. Gradually add flour. Let stand at least 1 hour, or store in fridge overnight. Roll into finger size 2 inch long rolls, fry in hot oil. Dec 1972- made a triple recipe- it made 12 dozen schenkeli. | Single recipe: 1 stick butter or margarine 1 cup sugar- plus 2 Tbsp 4 eggs 4 cups flour 1 3/4 tsp baking powder Pinch of salt Rind of 2 lemons 1 Tbsp lemon juice Mazola oil to fry in. | Swiss Schenkeli | 28

29: Orange Chiffon Pie | 2 cups chocolate wafer crumbs 1/4 cup melted butter 1 envelope unflavored gelatin 1 cup water 3 egg yolks 3/4 cup sugar 1 (6 oz) can frozen orange juice concentrate thawed | 2 tbs lemon juice 3 egg whites stiffly beaten 1 cup (1/2 pint) heavy cream whipped V 1/2 cup semi-sweet chocolate pieces melted | Mix crumbs with butter. Press mixture evenly over bottom and sides of a 9 inch pie pan. Chill. Sprinkle gelatin on1/2 cup of the water, let stand 5 minutes to soften. Combine egg yolks, sugar, orange juice, lemon juice, and 1/2 cup water. Cook over low heat, stirring constantly, until mixture coats a spoon. Do not boil. Add softened gelatin and stir until gelatin is dissolved. Chill until slightly thickened. Fold in beaten egg whites and whipped cream. Add half the melted chocolate and stir only until chocolate is swirled evenly through mixture. Pour into crumb lined pie pan. Using a tablespoon, drizzle remaining chocolate in fine lines across top of pie. Chill until firm. Makes one 9 inch pie. | Separate egg yolks and blend them together. Wash and peel the lemon, and grate off the amount of lemon rind you will need. Then, Squeeze lemons and add Lemon Juice (and rind if you opt for it) to eggs. Set aside. Cut into a few pieces, and set aside the butter. In a saucepan put the Sugar, Cornstarch, Salt. Whisk dry ingredients together, then add water. Heat to a boil on medium-high heat. Turn to medium heat, not loosing the boil for about a minute. Add a little of the boiling mixture to the egg/lemon, and then pour the egg/lemon mixture into the boiling pan. Stirring constantly, cook the mixture for about 2 minutes. Remove from heat, and add the butter. Pour into a cooked piecrust. (This is my addition: cover pudding with Saran wrap so it does not get a skin) Let cool, top with whipping cream. "Only use the fresh ingredients. No Nucoa or margarine.” (Nucoa was a brand of margarine. I don't know if it still exists, but that's what grandma told me) | 1 cup sugar 5 tbsp cornstarch 1/4 tsp salt 1&1/3 cup water 3 egg yolks 1/3 cup lemon juice (Fresh squeezed) 1 tbsp lemon rind 1/3 stick of butter (Real butter) | Grandma Smith's Lemon Pie Makes one pie | 29

30: Lemonade Cookies | 1 cup soft butter or margarine or oil 1 cup sugar 2 eggs 3&1/2 cups flour 1 tsp soda 1 can (6oz) lemonade concentrate thawed | Cream butter and sugar together. Add eggs one at a time - beat well after each. Sift flour and soda together - add dash of salt. Stir into creamed mixture alternately with 1/2 cup of the lemonade concentrate. Drop dough by teaspoonfuls onto greased baking sheet. Bake at 400 about 7 or 8 minutes (not more- bake till just golden around edges) Brush hot cookies with remaining 2 oz lemonade and sprinkle with granulated sugar. | Blend butter and sugar until creamy. Add eggs and beat. Combine flour, baking powder and salt. Add to creamed mixture, blending well. Roll dough into wax paper and chill thoroughly. Roll chilled dough, one part at a time 1/4 inch thick or thinner. Bake at 325 for 7 to 10 minutes or until done. Icing... | 1 cup butter or nucoa (butter preferred) 1 1/2 cups sugar 2 eggs 2 1/2 cups sifted all-purpose flour 1 tsp baking powder 1 tsp salt 2 tsp vanilla, orange or lemon extract for flavor. | Prize Winning Sugar Cookies | 30

31: Heat oven to 350. Mix thoroughly butter, shortening, 1 C sugar and the eggs. Blend in flour, cream of tartar, soda and salt. Shape dough by rounded tsp. full into balls. Mix 2 Tbls. sugar and the cinnamon. Roll balls in mixture. Place 2 inches apart on un-greased baking sheet. Bake from 7-8 min. or until set immediately remove from baking sheet. About 6 dozen cookies. | 2 tsp. cream of tarter 1 tsp. soda tsp. salt 3 Tbls. sugar 3 tsp. cinnamon | 1/2 C. butter or marg. softened 1/2 C. shortening 1 1/2 C. sugar 2 eggs 2 3/4 C. all-purpose flour | Snickerdoodle Cookies | Note: it calls for Nestle’ butterscotch morsels – we buy Gurley’s butterscotch cookie drops. They are less expensive. Preheat oven to 375. In small bowl, combine flour, baking powder, soda and salt. Set aside. In large bowl, combine butter, brown sugar, eggs and water. Beat until creamy. Gradually add flour mixture. Stir in oats, butterscotch morsels and extract. Drop by nicely, rounded teaspoon onto greased cookie sheets. Bake at 350 for 8 min. (about) watch closely. Makes 5 – 5 1/2 dozen cookies. | 1 1/2 C. firmly packed brown sugar 2 eggs 1 Tbls. water 1 1/2 C. oats, uncooked 6 oz. butterscotch morsels 1/2 tsp. orange or lemon extract | 2 C un-sifted flour 2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 C. or 2 sticks butter, softened | Oatmeal Scotchies | 31

32: Pumpkin Chocolate Chip Cookies Note: 1 can of pumpkin makes 3 batches of cookies, you can freeze them. | 1 cup Libbys Pumpkin 1/2 cup Crisco 1&1/2 cups sugar 1 egg 1 tsp vanilla 1/2 cup chopped nuts 3/4 cups chocolate chips | Sift Together: 2&1/2 cups of flour 1 tsp cinnamon 1 tsp baking powder 1 tsp soda 1 tsp nutmeg 1tsp salt | Cream together shortening and sugar. Add egg and blend well. Add vanilla. Add alternately the flour and the pumpkin, blending well. Sprinkle in nuts and blend with fork, now add chocolate chips in same manner. Drop by rounded teaspoon onto greased baking sheet and bake at 375 degrees for 8 minutes or until a light tan edge shows on cookie. Cool and glaze to your liking. Will make 5 dozen cookies | Glaze for five dozen cookies: 1&3/4 cup powdered sugar, 3 tbsp lemon juice Beat real well until smooth and satinee add two drops of flavored food coloring | Beat egg yolks slightly in top of double boiler. Add sugars, salt gradually add milk, stirring constantly. Cook over boiling water until mix coats spoon- about 10 min. Remove from heat. Cool and add flavoring and rice. Fold in pineapple, beaten egg whites and whipped cream until mixture holds peak. Put in tray in freezer. Freeze until firm about 3 hours. Serves 6. Nuts or maraschino Cherries may be added. Add however before freezing. | 2 eggs 2 Tbsp sugar Pinch of salt 1 cup milk 1/4 tsp vanilla 1/2 tsp lemon juice 1 cup cooked rice 1 cup crushed pineapple 1/2 cup whipped cream. | Rice Hawaiian (frozen desert...try it!) | 32

33: Delicious Peach Jam makes 4 - 12 oz jars of jam | 5 cups mashed, good ripe peaches 1 cup crushed pineapple 1/3 cup lemon juice 5 cups sugar 6 to 8 maraschino cherries, cut fine (optional) 1 to 3 oz package orange gelatin | Combine crushed and measured peaches in large pan, with pineapple, lemon juice, cherries, sugar. Boil for 25 minutes, stirring occasionally. Skim off foam. Remove from heat and stir in Jello, stirring until dissolved completely. Pour into hot sterilized glass and seal with Pero wax. | In large double boiler, fix and mix well- 3 1/2 cups sugar 4 heaping Tbsp flour Gradually add 3/4 quart milk and cook 1 hour, stirring from time to time. After 1 hour of cooking add 9 beaten eggs, gradually and cook another 20 minutes. Cool and chill thoroughly. Add to it 2 more quarts of milk, 1 pint whipping cream, 1 Tbsp lemon extract, 2 Tbsp vanilla flavoring. Put in freezer and churn until set. (2 cans of milk can be used in place of cream) If whipping cream is used, stir the ice cream in freezer until chilled, then add the cream. Mix Ice with salt, well before adding to freezer. Should set within 15 to 20 minutes. Let set at least 2 hours before serving. | Vanilla Ice Cream | 33

34: “Grandma Lydia told me the secret to great hot cocoa... ’add a bit of sugar to the cocoa and it will always taste delicious.’” | --Linda Allen

35: Index | Avocado on Tomato Slices--14 Bacon, Macaroni, & Egg Casserole--20 Baked Pork & Beans--15 Bread Stuffing for Turkey--11 Broccoli Parmesan Casserole--17 Cabbage Stew--9 Carrot Cake--26 Cinnamon Bundt Cake--26 Cinnamon Rolls--24 Chantilly Cream--11 Chicken Noodle Vegetable Soup--9 Chicken Salad--5 Chicken Salad Dressing--11 Chocolate Pie Filling--28 Chocolate Sauce--12 Cream of Chicken Vegetable Soup--8 Cream of Corn Soup--8 Egg Bread--23 Elbow Macaroni Cheese Salad--7 French Dressing--13 Fruit Cocktail Cake--27 Fruit Cocktail Dressing--11 Gold Punch--3 Half & Half Wheat Bread--24 Hawaiian Punch--3 Honey Butter--12 Impossible Pie--28 Lemon Bundt Cake--26 Lemon Pie--29 Lemonade Cookies--30 Lemon-Lime & Cheese Salad--6 Lemon Sauce for Vegetables--12 | Meat Loave--18 Never Fail Pie Crust--28 Oatmeal Scotchies--31 Orange Chiffon Pie--29 Peach Jam--33 Pickled Beets--15 Pickled Cucumbers--15 Potato Salad--5 Pumpkin Chocolate Chip Cookies--32 Punch Drink--3 Quick Spaghetti--19 Quick Wiener Bean Pot--14 Raisin Fruitcake-27 Red Fruit Punch--3 Rice Hawaiian--32 Rice Tuna Fish Casserole--17 Sloppy Joe’s--18 Snickerdoodle Cookies--31 Spam/Green Bean Casserole--17 Spare Ribs Barbeque Style--19 Special Rice--14 Specially Prepared String Beans--15 Stewed Rhubarb--15 Strawberry Jello Mold--6 Sugar Cookies--30 Sweet-Sour Sauce--12 Swiss Schenkeli--28 Turkey Dressing--13 Vanilla Ice Cream--33 White Sauce--12 Zucchini Casserole--20 | 35

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About This Mixbook

  • Title: Grandma Lydia's Cookbook
  • Tags: cookbook, recipes
  • Published: over 6 years ago

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