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Grandma's Cookbook

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Grandma's Cookbook - Page Text Content

S: The Recipes of Anne Fasone

BC: Because Grandma's recipes are the love letters she left us: The house was sold, its contents auctioned off, and the car given to charity. All that was kept were a few LETTERS. Why do we keep them? Under our bed, up in the attic, in the back of some drawer. We could have thrown them out a thousand times, and yet there they are still. Old love letters. Written to a person we no longer are, by a hand we no longer hold. Sappy cards and faded stationery, old and deeply wrinkled at the creases. Why do we keep them? Maybe because they are the mile markers in our journey, the currency of our soul and our past. They give our lives a value nothing else can even approach. They mark the times in our lives when we knew we were loved.

1: Foreword Always, the corners of my mouth rise and I am provoked into letting out a small giggle at the thought of my Grandmother. At the memory of her voice, countless happy memories float in front of the eyes of my memory and all the sudden I find myself laughing at some previously unremembered incident. These memories harbor a bright and mirthful quality that can only be attributed to the comfortable happy feeling that you get when you are surrounded by the people that you love the most. Food was Grandma’s excuse to bring her family together. Grandma loved for everybody to be near her and she, in turn, made everybody love to be near her. Many of my actual memories of my grandmother are blurs of color and laughter, food and holidays, and even family arguments and reconciliations. While the memories themselves might be indistinct and varied, the feelings associated with the memories are consistent; content, happiness, and belonging. It was an atmosphere that she created and that surrounded her. From my perspective, it was this atmosphere that enabled her to receive more birthday cards than anyone else I know. And it was this atmosphere that brought us all together for so many shared dinners and for so much shared laughter. Grandma was good at making people feel loved and valued and so, when you were with her, you were always comfortable enough to let loose and enjoy yourself. Whether my memory is of day trips to Grove City or Tara, or of huge family dinners and rice pudding, a bright mirthful feeling always encompasses my memories of Grandma. Maybe one of the most important things that I have learned from my grandmother is the strength that a group of laughing friends can possess. So many memories of my grandma involve my aunts and my grandmother gathered around a table of food and wine and laughing at their own sense of raucous humor, reveling in the shared company. These women endured more than one tragedy in their lives by surrounding themselves with each other. They somehow found a way to make even the most tragic of circumstances oddly enjoyable through their love for one another. I think the value of family is something my mother and aunts all share and that that value stems from my grandmother’s belief in the importance of family solidarity. I don’t always remember the jokes we shared, but whenever I recall a family gathering, I have a strong impression of laughter. Cooking and food were tools that my grandmother used as excuses to bring her family together and thus to impart her strong sense of the importance of family togetherness. Recipes were something that her family had shared for generations. So many of her recipes are marked with other family member’s names and scribbled on what ever piece of paper she could find closest, as she exchanged recipes with friends and family on the phone. A meal required all of us to come together and to contribute in some way. Whether it was by setting the table, cleaning the dishes, making the salad, or being the head chef in charge of the kitchen. I hope that these recipes continue to bring our family together for many generations to come. Sarah Campbell Christmas, 2010

2: Table of Contents: Page # Recipe 14.. Pecan Tassies Fettucine Alfredo 15.. Linguine with Artichokes 16.. Party Chicken Salad Strawberry Lemon Punch Golden Fruit Punch 17.. Sparkling Strawberry Punch Chicken Caruso 18.. Mother’s Spaghetti Sauce 19.. Pasta (A La Gina) Park Shenly 20.. Filling For Stuffing Shells 21.. Stuffed Rigatoni Macaroni 22.. Country Style Chicken Kien 23.. Homemade Sauce 24.. Manicotti 25.. Filling for Manicotti 27.. Anne Fasone’s Beef Soup 28.. Rice Pudding 29.. Mother’s Scaloppini 30.. Eggplant Appetizer 31.. Cheese Cake 32.. Turkey Devonshire Sandwich 33.. Ricotta Fritters 34.. Stuffed Artichokes 35.. Baked Lasagna 36.. Artichoke Dip 37.. Crab Spread 39.. Christmas Filled Tarts 40.. Roasted Nuts Cucidattes 43.. Guigelena Cookies Italian Biscotti 44.. Cannoli Quante 47.. Homemade Macaroni Ravioli Filling Homemade Bread and Pizza Dough 49.. Nut Bread Cannoli 50.. Patty Shells and Swedish Timbales Potato Doughnuts

3: 53.. Cream Puffs and Éclairs 54.. Plain Fritters for Fruits and Vegetables Cream Filling for Puffs of Éclairs Chocolate Éclairs 57.. Rice Crispies Marshmallow Squares Peanut Clusters 58.. Baked Alaska 60.. Florence’s Home Made Bread 63.. Barbecued Pork Chops Barbecue Sauce for Chipped Ham 64.. Chicken Cacciatore Stuffed Veal Pocket 67.. Baked Halibut Steak Fish (with Creole Sauce) 68.. Boiled Frosting 69.. X-Mas Sugar Cookies 71.. Filled Oatmeal Cookies 73.. Peanut Butter Cookies Betty Crocker’s 1-2-3 Cookies 74.. Big Chocolate Cake Old Fashioned Cake 76.. Marble Cake Bittersweet Chocolate Frosting 79.. Coconut Pumpkin Chiffon Pie 80.. Strawberry Chiffon Pie 83.. Graham Cracker Pie Crust Fresh Blueberry Pie Canned Blueberry Pie 84.. Chocolate Chiffon Pie 86.. Pumpkin Pie Cream My Pumpkin Pie 89.. Canning (Peaches, Pepper Relish, Grape Jelly) 90.. Baked Lasagna 91.. Frances Veltrio’s Cannoli Recipe 92.. Crazy Cake 93.. Peach Cobbler 94.. Raisin Spice Cake 97.. Nut Rolls 98.. Stain Removal 99.. Fabric Stain Removal

4: Memories from Marian: Mom was there, always. She found secret ways to stand by all of us, even when her standards were broken she never judged or said we weren’t good enough or we weren’t doing it right. She would say “how are WE going to fix this”. She always made us feel like we were perfect just the way were. When we came home crying about not being the best at this or that, she would hold us up saying but you tired your best, and that makes you the best. I was a bit of a pistol all of my life, a little mouthy and stubborn. Only she could handle me with the kid gloves that let me grow and still be a confident woman that she dreamed of for me, not defeating or breaking me down. She told me every day to stay true to myself and stay independent enough to not lose my identity. As the first child, she gave me responsibility and trust that at that time was a little scary. She would put me in charge of the three sisters, make sure the chores were done, make sure they all had lunch, had their PJ”s on, in bed by (who knows) etc. etc., what she was really teaching me is how to run and own my own company and to have the self-confidence to do it. She even allowed me to paint the furniture in our bedroom any color I wanted and set up different vignettes in the front attic window. I remember her doing laundry in the basement, 3 stories down, 3 flights of stairs and the old ringer washer; I remember hanging all the clothes on the line, bending up and down for every pair of panties for 4 girls. No wonder she stayed thinner. I remember that on holidays, Christmas, Fourth of July, Thanksgiving, Easter, we all had new shoes and new outfits, she rarely did. There was always something special for us under the tree. We were her life, her joy and her pride. I pray every day to be the best that I can be, no one else. That was her prayer for us and I hold it dear to my heart. I remember the way she smelled, her cologne, her top drawer of her dresser, her jewelry box, her girdle, her prayer book. I still have her opera glasses, white leather gloves and mantia. I remember the way the house smelled when she made spaghetti and meatballs. I remember her hands, so soft and gentle. I remember her smile and laugh were, and her almost childlike little giggle. | I remember how amazing and excited she was a grandmother, she had a green Ford convertible that the sisters used to pick her up after teaching. They would put Marc in the back standing up so excited to see Mee Ma and get his um and nini. She never disappointed. I remember the day we left for California and how we all cried. I remember a 3,000 mile trip with about 20 phone call saying I go potty every time Me Maw. She was so proud. We knew we were loved. I am sorry mom, for leaving that day, Marc missed out on a million kisses and hugs from Me Maw. How did she know so much, loosing her mother as early as she did. Her mother must have been amazing. She loved and idolized her mother as I do her. I only dream to be the mother she was.

5: Memories from Joanne: My fondest memories of Mom almost always begin with her sharing everything with all of us. She would show us through her unconditional love. I was fortunate enough to have shared in many of her cooking recipes hands on. She would take the time to show how a recipe was to be done and then work right beside me teaching me her way. I remember her showing me how to make meatballs, spaghetti sauce, pineapple upside-down cake, turkey stuffing and so many other recipes she had learned at such an early age. The traditions she had for each holiday, birthdays and any type of celebration were passed down to us through her recipes and love. She would have set menus’ for each occasion and she would especially have each of our favorite meal and cake on our birthdays. As a Mom she showed us that being there for us and her entire family was the most important job she could have. To think that she was a Mom to her brothers at such a young age makes me realize that she was just one of those women who were meant to be a Mom. Her love and understanding has taught me so much to pass on to my daughter and grandchildren. We grew up thinking of our Uncles as more like brothers because of Mom’s love for all of us. My friends would always comment on how Mom always made them feel so comfortable and easy to talk to about just about anything that was on our minds. She was a great Mom, a wonderful Grandmother and the best friend I could ever ask for. There are so many things I would love to share with her now, but in my heart I know she knows and is still keeping a loving eye on all of us. I still miss her every day.

6: Memories From Nanette: My mother brings to my mind so many fun, and heartwarming memories. Some memories are from my childhood, more are from my children's childhood, wherever I recall them from, I am thankful that I have retained them. When I recall these impressions, it does my heart good and brings a smile to my face. Only a few of these events can be portrayed in my words that follow, however, my feelings are that this book captures and reveals my mother's image as a mother, grandmother, teacher, daughter, wife and friend that she was to all of us. This book is a labor of love for all of us to posses now as a visual aid that we can touch, hold on to in our hands and pass down to the next generation. Foremost, my mother wore many hats, one of which was that she was the peacemaker between her four daughters, her husband and her girls; as well as between her own four brothers. This was no easy task, but with all of the experience we gave her, she became an expert in this profession. In addition to these credentials, she was my educator. It made me proud to hear the stories (from my friends) of mom in her teacher's hat; she wore it well for all her students. As a sister, she had to step up to the plate in a motherly like role at an early age. As a wife and mother she taught all of us that nothing was more vital than family. As a grandmother, she often taught her values orally with her stories. She never deliberately tried to teach any of us, yet unknowingly she instilled in her four grandchildren and four children lessons on how to love and what it felt like to be loved unconditionally. Undoubtedly, she was a born teacher to her students, her children, her grandchildren and siblings but mostly to me. Easter dress shopping every spring was crucial to mom. In addition to our new dresses, we were equipped with a new bonnet, new shining patent leather Mary Jane shoes and new white gloves. Every Easter four daughters were recipients of these generous outfits. What she and dad had to sacrifice to pay for these new outfits was never trivial. With this example, she taught the meaning of sacrifice, to put your children first, to take pride in your family, and of course she taught us that shopping was fun. Mom's religion was an essential part of her life. She made sure we all got a religious education as well as receiving the sacraments; there was always a family celebration to accompany our accomplishments. These parties were not just to celebrate our accomplishments but an excellent time for her to exhibit her culinary skills. My friends and husband remember mom most for her ability to cook. Even without her mother as an example, and more often than not without a recipe, she still was known as the best Italian chef any of my friends knew. Once again, as a teacher my mom taught me to can spaghetti sauce. All of the framework of canning, I learned from my mother standing over my basement stove seasoning with a pinch of this, a handful of that and the patience of a saint as I stood with my pen and paper trying to capture these skills in hopes that I could duplicate them someday.

7: Baking Christmas cookies was a traditional event; I can smell the anise and hear the carols in the background as I recall the annual tradition. Her family was so important to her that we visited my grandfather every Sunday, and that tradition continued when her dad passed on; we as adults, had Sunday dinners on Marlboro Road, which is why, Sunday dinner with my girls is an important tradition for me to carry on. Often times she did not know whose name belonged to who during these dinners, but my favorite was when mom called Crawford the dog's name and the dog Crawford's name. She taught me the significance of a family Sunday dinner. Teaching us Italian customs such as seven fish for Christmas Eve, teaching us how to love and teaching us to forgive with her ability to forgive us for our mistakes, teaching us how to cook and teaching us how to be a peacemaker are a few of the examples I can recall. My mother was a teacher to me in so many aspects, a teacher I will forever be grateful to. I am who I am because she was my mother and my teacher, not just because she corrected my improper English but she taught me meaning of what it is to be a mother, grandmother and sibling. She gave me the best education on how to cook, pray in our Catholic upbringing, the substance of what it takes to raise a family of daughters, the culture of Italian customs, and the forgiving love that it takes to keep a family together. Thanks mom, thanks for the best education and for the unforgettable memories you created. I am grateful that I was so blessed to have you for a teacher and mother. Love you so much, Nanette

8: Memories from Renee: MY FONDEST MEMORIES OF MY MOTHER How she taught me to love unconditionally, and be loved in the same way. Her integrity and honesty Her faith in God and how important it is to pray. Because he does hear us. That marriage was and is not always a picnic but to still stand by your husband. Her skin being so soft and the smell of Jean Nate, Coty- Emeraude and then Obsession by Calvin Klein I still meet people whose life she had touched my seeing my name on my employee badge or the picture over at the hospital hung in \her memory. When they ask if I am related it makes me so proud to say YES She will always remain alive in my heart, I still hear at night calling "Renee, Renee then louder Reneeeeee” P.S. Remember her saying “ I just barely touched this, so do you want to finish it” You would look and the sandwich would be half eaten or a big hunk of the steak taken off. Etc. She was so very proud of each daughter and each grandchild and then her great grandchildren. To her everybody had a special place in her heart.

9: Memories from Marc: My Grandma was a very special woman who I loved very much. I remember how she would love to pressure everyone into eating more than they thought they ever could at the dinner table. Her spaghetti and meatballs were my favorite. When she would serve the plates, everyone swore they could never eat the whole “dish” of pasta and before you know it, it was almost gone ‘cause it was so good. Grandma would serve it and Grandpa would make us join the clean plate club. Mangi, Mangi. After we ate 5 lbs of pasta each, and six meatballs, Grandma would bring out the risocolatta, knowing it was everyone’s favorite and that we could not resist. I loved it heated up so it was like it just came out of the oven with the chocolate melted a little on top. So Great! Grandma was so proud of the “chipped” ham that she got from the local deli. She would make the best sandwiches with it on toasted white bread for lunch that no-one else could copy. They apparently don’t “chip” ham in California or like they used to. Grandma used to love to go gambling in Lake Tahoe. She would let me pick the slot machine close to the glass doors of the casino and she would play it until she won. And play my favorite number, my age (8), on the roulette wheel. We were a team. When visiting Grandma’s house it would not be three minutes before she would ask if you were hungry and demand that you eat something that was impossible to resist.

10: Memories from Meghan: My favorite memories about my Grandmother were made when she would come to San Francisco in the Summer. I loved having her here, because the rest of the year I did not have a grandmother that lived close by, so it was always so special when she would come out to California for two or three weeks. We would go to Ghirardelli and have huge sundaes, we would got to Pier39 and shop, we would have wonderful lunches at great restaurants, and we would go to Tahoe and relax on the beach. Of course the topper was always that we could experience her cooking for two to three weeks: spaghetti, sicialian steak, scallopini, and of course risocolatta!!! Loved it all!!!

11: Memories from Sarah: (Adapted from Eulogy) The time of my grandmother, as I know it, began on February 25th, 1921. What I know of my grandmother from that point until my own arrival is a patchwork quilt of photographs, opera songs, and memories that she and her brothers, friends and daughters shared with me. Though I don't know for sure, I can't imagine that my grandmother's life began in any other way than with a classic Grandma giggle. Of course, her giggle and smile would have made everyone around her smile along; it always did. From that initial laugh my grandmother began spreading joy all around her, from the very beginning of her time everyone loved her. In her childhood, she was darling on her pony, proud of her family and a great help and friend to her older mother. She grew into a beautiful young woman who eventually took over the raising and rearing of her two younger brothers when her mother died. I know my grandmother was very proud of those two little boys. She often told me with proud tears in her eyes "you know they are practically my own children." Soon, this beautiful young woman began attracting the attention of dashing young men. How could she not? I have seen her 20-year-old smile in photographs and I have seen that she was radiant. With the help of a few balcony scenes, and a certain red dress, and despite the damaged pillar on Grandma's house, Anne Marietta Sisca became Anne Marietta Sisca Fasone. Anne and Joe were joys to each other and soon their mutual delight in life brought four new lives into the world. I can hear my Grandma's voice telling me stories of the four girls she had so much pride in; Aunt Marian falling out of the car as grandma made a sharp turn onto the Highland Park Bridge, Aunt Joanne lost in the downtown Kauffman's, the shock she and my grandpa felt when after following a young girl on a motorcycle up the road they realized it was my mother, and of course Aunt Renee clinging to her mother's skirts, afraid to sleep over at a friend's house. In my opinion my grandma and grandpa should have been sainted simply for having successfully taught all four girls to drive. Those four girls gave my grandma and grandpa a little bit of grief, but also a lot of pride. She loved all of us. When I think of my grandmother, I think of a big hug; being with Grandma was like being hugged because you were loved the whole way through. I see her sitting in her chair at dinner turning us into gluttons with her excellent food and tying to make us finish off her half eaten plate because she had "barely touched it." I hear her singing songs that Grandpa used to sing to her, dancing, swimming with us in the pool, and on her phone every five minutes because she had too many friends to keep up with. I want to be like my grandmother when I am done growing. I want to dance to La Traviata in my hospital bed, vacation with my great grandbabies that I'll worship, raise children who I have loved and comforted, have a husband who loved me and who was loved back and I want to know that whenever I am looking for something I can always find it in the top drawer. I want to know that everyone likes me because of the large number of birthday cards I received, the number of phone calls that were made to me on a daily basis, the number of times the birthday song was sung in my honor, or the number of people who are not my grandchildren but who still call me grandma. The thickness of my 15 address books will be telling enough evidence to the number of people who loved me. Because she has touched so many, my grandmother's time will go on forever.

12: Memories from Caryn: Grandma taught me many important lessons in life. She taught me acceptance, the importance of attitude and that it is the small moments in life that really matter. Family dinners, card games around the dining room table, taking walks around the neighborhood, vacationing with all of her daughters, they were all small things, but they were what really mattered. She was always smiling, excited to see whoever walked through the door. She counted birthday cards to let all of us know how many people had thought of her. She laughed and loved with all her heart. In doing so, she taught me that true love accepts and cherishes unconditionally, it does not waiver. The longer I live, the more I realize the impact of my attitude on life. The way that Grammy viewed the world let me now that she loved her life. Though not much was really perfect about it, with her positive attitude and open arms, she taught me that my attitude on life would be more important than the money I had in my pocket, the circumstances I was facing, the successes I had achieved or the failures I had bared. Grammy taught me that we have to accept the inevitable, but we can change the way we react to it. Grammy struggled with her eyesight, but that never really got her down. She rolled with the punches and learned to adapt. Even towards the end of her life, when I started dating Johnny, I’m pretty sure she actually could no longer see much about him, but rather than complain about it, she would simply say “Boy, he is just the perfect height for you, isn’t he?” Instead, she accepted the cards she was dealt. Even as Grammy was black and blue all over lying there in her hospital bed, suffering from an infection in her blood, a urinary tract infection, cancer, blindness and her lungs filling up with her own fluids she taught me about life. Although it was terribly traumatic, these are lessons that I may have never learned in any other way. I remember leaning over the edge of the bed to ask if she was in pain or needed anything. She simply shook her head. So, I lifted up her oxygen mask, thinking I could get a clearer answer as to how I could ease her discomfort and in her sweet little voice, she replied “No Honey, I am just fine. How are you?” She had accepted her fate and her journey to Heaven. All that I can hope is that I can be a trooper like Grandma had always been. A woman full of strength, courage, and laughter.

14: Fettuccine Alfredo 1/2 lb fettuccine 1/4 cup sour cream 2 T whipping or heavy cream 1 stick butter, cut up Salt and pepper 3 T Italian cheese (grated) Cook fettuccine in boiling salt water. As it nears completion mix sour cream and heavy cream. Drain pasta and toss in a pan with butter, salt and pepper to taste. When butter has coated noodles, transfer to hot serving platter. Add cream mixture and toss again. Add 2 T grating cheese and toss again just before serving. Sprinkle more cheese on each portion. | Pecan Tassies Filling: 2 eggs 2 T melted butter or oleo 1 1/2 cup brown sugar firmly packed 1/4 teaspoon salt 1 teaspoon vanilla 1 cup chopped pecans (or walnuts) Dough: 1 1/2 sticks oleo (room temp) 4 1/2 ounces cream cheese (room temp) 1 1/2 cups flour Cream butter or oleo and cream cheese by hand, add flour, make balls about 1" in diameter and press and shape into tins, fill 1/2 to 2/3 full with filling. Bake at 350 degrees for 30 minutes.

15: "I remember how much joy Grandma used to get out of everyone together around the dinner table enjoying her meal." ~Marc Wheeler

16: Golden Fruit Punch 2 (6 oz) cans frozen orange juice, thawed 1 (6 oz) can frozen pineapple juice 1 pint light rum or 2 cups water 2 cups water 1 (28 oz) bottle ginger ale, chilled 1 quart lemon or pineapple sherbet Before serving; pour juice mixture into punch bowl. Slowly pour ginger ale down the side of bowl. Scoop sherbet into punch. | Strawberry Lemon Punch 3 quarts lemonade 16 oz can frozen strawberries (thawed) 1 quart ginger ale – cold Add ginger ale right before you serve it Makes 36 servings

17: Sparkling Strawberry Punch 2 (10 oz packages frozen strawberries) slightly thawed 1 (6 oz) can frozen lemonade 1 4/5 quart bottle of rose wine chilled 1 (28 oz) bottle club soda, chilled 2 (28 oz) bottle ginger ale 2 trays ice cubes 1/4 cup sugar Oranges for garnish 10 minutes before serving, in covered blender at high speed, blend strawberries and undiluted lemonade until blended, pour into chilled punch bowl, add wine and other ingredients. Garnish with orange slices, makes 36 cups. | Chicken Caruso 2 whole chicken breasts skinned, boned, and cut in strips Garlic salt and pepper 3 T butter or oleo 2 cups diced celery 1 jar (15 1/2 oz) spaghetti sauce or 2 cups 1 teaspoon Italian seasoning 3 cups hot cooked rice Season chicken with garlic salt and pepper. Sauté in oleo about 2 minutes. Add celery; continue cooking until celery is tender crisp. Stir in spaghetti sauce and Italian seasoning; cover and simmer 10 minutes. Serve over hot rice. Sprinkle with Parmesan cheese.

18: "I remember Grandma’s soft touch. She had the softest hands I have ever felt." ~ Marc Wheeler | "I remember her bottom drawer...or top drawer." Caryn Campbell

19: "I remember sleep overs at Grandma and Grandpa's with Vienna fingers before bed." ~ Sarah Campbell | "I've been told about when Sarah told me not to touch Grandma’s plastic, which was actually her crystal. And Grandma was appalled." ~ Caryn Campbell

22: "I remember a train trip to the Altoona Curve with Grandma and Grandpa and how excited they were to share the train ride with Caryn and I." ~ Sarah Campbell | "I've been told about when I would set Pap’s alarm for the wee hours of the morning, not intending to." ~ Caryn Campbell

24: "I remember Grandma’s Sicilian steak, it was awesome!" ~Marc Wheeler

25: "I've been told about Grandma leaving for the Harlem Globe Trotters on Thanksgiving, and forgetting to turn on the oven to warm the turkey." ~Caryn Campbell

27: Anne Fasone's Beef Soup

28: "After we ate 5 lbs of pasta each, and 6 meat balls, grandma would bring out the risocolatta, knowing it was everyone’s favorite and that we could not resist. I loved it heated up so it was like it just came out of the oven with the chocolate melted a little on top. So Great!" ~Marc Wheeler

29: "Caryn and I tried to make scalopini this year for Mom's birthday. By the time we were done we had the whole kitchen covered in flour and mess. We needed Grandma's help!" ~ Sarah Campbell | "I remember when we were in San Francisco for Meghan's wedding and Grandma said, 'I didn’t say what’s a grilled cheese sandwich, she did!'”~Caryn Campbell

30: Eggplant Appetizer

31: "I remember Grandma coming to my baseball games, rooting me on and saying 'hit a home run for Grandma'" ~Marc Wheeler

34: "I remember how Grandma used to smell ...I remember how Grandpa used to smell (up the bathroom) too." ~Marc Wheeler

37: "I remember how Grandma used to laugh about how I looked up her skirt as a four year old and said 'Wow MeeMaw'" ~Marc Wheeler | "I remember Grandma bringing home stale marshmallows from California as a souvenir for Caryn and I." ~Sarah Campbell

39: Christmas Filled Tarts Oven Temperature: Bake at 400 degrees for 35-40 minutes Directions: Pastry- 2 1/4 lbs or 11 cups of sifted flour 1 1/4 lb Swifts Bland Lard 1 lb sugar (Grandma has “2 cups” written next to this in pencil) 11 whole eggs and 1 yolk, save the white to brush the cake Knead until flour, sugar and lard are smooth then add eggs, add more flour if needed and roll on floured board. Fig Filling- 1 lb raisins ground 1 lb roasted filbert nuts 1/2 lb figs (Grandma has written “1 lb package” in pencil). 1 cup water or little more Rind of an orange or tangerine 2 oz of rum or whiskey 1 oz grated Bakers Chocolate 1 T cinnamon 1-3 oz package citron Wash raisins and figs and drain. Spray the grinder with Pam. Grind raisins and figs and add water and simmer over low flame with a lid on the pan until soft. Add rinds that have been ground, ground nuts, grated chocolate, cinnamon, ground citron and liquor. Let stand. ??? to season. If dry add water and whiskey. Wash raisins and figs and drain. Spray the grinder with Pam. Grind raisins and figs and add water and simmer over low flame with a lid on the pan until soft. Add rinds that have been ground, ground nuts, grated chocolate, cinnamon, ground citron and liquor. Let stand. to season. If dry add water and whiskey.

40: Roasted Nuts: Filberts- 450 degrees exactly plus 12 minutes in shells Almonds- " " Chestnuts- 450 degrees – slit them – until done Cucidattes Oven Temperature: Bake at 400 degrees for 20-25 minutes Directions: 5 cups of flour or 1 lb. 1 cup shortening (lard or Crisco) 1/2 cup sugar (“little more” in pencil) 1/2 t salt 2 eggs 6 T water 1/4 t. cinnamon 2 t. baking powder Mix like pie dough, let stand in refrigerator for 2 hours. Use raisin and fig filling, roll in long rolls, fill, put boiled frosting on top and sprinkle with colored sugar or confetti. (In pencil Grandma has written “Ice- 1 cup powdered sugar- 2 T water”) In filling if such fruit as canned pineapple, cherries, quince or apricots are used, sweeten to taste and add flour or starch to thicken, cook to thicken, then you of right thickness.

43: Guigelena Cookies (“Good, I made them”) (“Good, I made them”) Oven Temperature: 375 degrees for 20-25 minutes Directions: 5 cups flour 7 t baking powder 1/2 t salt 1 cup sugar 2 cups Crisco 1 1/2 t vanilla 7 eggs (in pencil “enough white wine to soften dough”) Work dry ingredients with shortening, add eggs and vanilla and mix into a smooth dough, roll over sesame seeds and cut. Bake 375 degrees for 20 – 25 minutes on greased cookie sheet. pound guigelena seeds. In pencil “Cut small 1” pieces") *Crossed out directions say, “Dip cookies in white of egg then roll in dry seeds.” Italian Biscotti (“Good”) Oven Temperature:350 degrees for about half an hour Directions: 6 eggs 1 cup butter 1 3/4 cups sugar 1/4 t anise oil 2 t baking powder 2 t vanilla 6 cups flour 1/2 lbs toasted almonds or other nuts 1/2 t salt Cream butter, add sugar gradually and cream well together. Add eggs one at a time, beating well after each addition. Add vanilla and anise oil. Sift flour and baking powder and salt. Add sifted flour mixture and chopped nutmeats. Mix well and knead as you would bread. Shape into 8 long loaves, place on a greased baking sheet and bake for about half an hour at 350 degrees. Remove from oven, cool and cut diagonal slices a half inch thick.

44: Cannoli (“Another recipe”) Oven Temperature: None Directions: Shells 2 large eggs and 1 yolk 4 H tablespoons sugar (I’m guessing “H” means heaping) 4 “ “ Crisco or lard 4 cups of flour Milk or water to mix Mix flour and sugar, work in shortening. Beat eggs thoroughly and fold in, mix with liquid enough to make a soft dough. Roll out and make squares. Place rolled square around small roller, paste opposite corners with stiff beaten egg white. Fry in deep fat. Filling Sieved ricotta with little cream Pieces of citron Gran. Or powdered sugar Cinnamon Pieces of semisweet chocolate bar. Any chocolate cream – crushed nuts on either side. Quante Oven Temperature: None Directions: 5 cups flour (sifted) 2 rounded t baking powder 1/2 t salt 1/2 cup sugar 1/2 cup oil ? eggs Beat eggs; add baking powder, salt, oil and sugar. Beat with egg beater – knead in flour as you need it until dough isn't sticky. Put in a covered bowl – roll out on floured board and cut with pastry cutter into squares, cut into strips, tangle and fry in hot oil. Sprinkle with powdered sugar.

47: Homemade Macaroni Oven Temperature: None Directions: 4 to 6 eggs 2 lbs flour Knead well and roll Ravioli Filling Oven Temperature:None Directions: Ground meat Eggs Bread crumbs Cheese Salt and pepper -Or- Smaller case Eggs Cheese Parsley Salt and pepper Homemade Bread and Pizza Dough Oven Temperature: 400 degrees for 10 minutes then 350 degrees for 45 to 60 minutes. Directions: 7 cups flour 1 T salt 1 T sugar 2 T lard or shortening 1 pkg of tepid potato/water 1 oz yeast Divide flour in half, put salt in half, put sugar and yeast in water. When yeast s melted, add lard to water, add this to salted half of the flour, mix thoroughly, and add the other half of flour as needed while kneading. Knead until smooth for three fourths of an hour. Let rise in warm place, by placing it in a greased utensil and grease the top of dough. Cover with lid and wool blanket. Set in warm place until it is tripled in bulk; about one and a half hours. Knead a few seconds then put it in greased tins, cover again and let rise the second time (20 minutes). Bake in preheated oven 400 degrees for 10 minutes then 350 degrees for 45 to 60 minutes. Condiments on Pizza: grated cheese, grated onion, anchovies, black pepper, tomatoes, oregano, olive oil, and red pepper

49: Nut Bread (“Very Good”) Oven Temperature: 350 degrees for one hour and 15 minutes Directions: 3 cups of flour 3 t baking powder 1 t salt 3/4 cup sugar 1 cup nut meats 1. Mix all dry ingredients 2.Mix the following separately in a bowl and then add to dry ingredients: -2 beaten eggs -1 1/4 cups milk -1 t vanilla 3.Blend in 4 tablespoons melted butter 4.Bake at 350 degrees for one hour and 15 minutes. Cannoli Oven Temperature: None Directions: Shells 1 egg well beaten 1 T melted butter 3 T sugar 1 1/2 cups sifted flour Combine egg with partly cooled melted butter. Add sugar and beat well. Add flour all at once and mix until a stiff dough is formed. Roll out on floured board to paper thickness. Cut in ovals 6 x 4 inches with a pastry cutter. Fry in deep hot fat and drain on absorbent paper. Fill. Filling 1 lb ricotta 1 to 2 T milk 1/4 cups chopped citron 1 cup sweet chocolate grated Put ricotta through sieve. Thin slightly with milk. Then add citron and chocolate. Stuff the shells using a pastry bag. | "I've been told that I broke Grandma's false teeth in two." ~Caryn Campbell

50: Patty Shells & Swedish Timbales (Blue Cook Book Chapter 4, Page 17) Oven Temperature: None Directions: 1 cup flour 1 egg 1/2 tsp. salt 1/2 tsp. sugar 2/3 cup milk 1 T melted Crisco Mix sifted flour, salt and sugar - add milk gradually and slightly beaten egg, add Crisco and beat until smooth. Put iron in Crisco. Heat Crisco until hot enough for frying. Remove iron and dip in batter nearly to top. Return again to hot Crisco and fry until it is a delicate brown. Potato Doughnuts Oven Temperature: None Directions: 6 small potatoes 2 T butter 3 eggs 2 cups granulated sugar 1 cup sweet milk 6 cups flour 4 tsp. baking powder 1/4 tsp. salt Cook potatoes, cut in halves and mash, add butter to hot potatoes, add eggs well beaten, sugar, then milk add flour slowly (that has been sifted with baking powder and salt). Fry in deep fat until golden brown. Drain and sprinkle with sugar.

53: Cream Puffs and Eclairs Oven Temperature: Bake 450 degrees for 20 minutes then at 325 degrees for about 30 minutes longer. Directions: 1 cup boiling water 1/2 cup butter 1 cup flour 4 eggs 1/4 tsp. salt Grease a baking sheet, heat oven hot, 450 degrees. Measure water and put into a saucepan. Add butter and heat until it melts. Have flour sifted and measured. As soon as butter is melted, add flour all at once to butter and water. Stir vigorously over low heat until the mixture shapes itself into a ball in the center of the pan, about 5 minutes. Remove from stove at once, cool to lukewarm or practically cold. Add one egg, beat it in until thoroughly blended (This requires considerable beating). Add remaining eggs, one at a time, beating them in. Add salt. Drop from the tip of a spoon on a greased cooking sheet. Use tablespoon for filled puffs. Pick up mixture in one spoon and scrape off with another spoon. Allow space between puffs for spreading in baking. Bake 450 degrees for 20 minutes then at 325 degrees for about 30 minutes longer. Remove from sheet carefully with a spatula to a cake rack and let cool before handling. Sprinkle confectioners sugar over top. (See the next page for the filling recipe).

54: Plain Fritters for Fruits and Vegetables Oven Temperature: None Directions: 2 eggs 1/2 teaspoon salt 1/2 cup milk 1 cup flour 1 T melted butter 2 teaspoons baking powder 1 to 2 cups added material Beat eggs until very light, beat in milk, salt and melted butter. Mix and sift flour and baking powder and stir into first mixture stirring to make smooth. When blended, add the material wanted or dip pieces into batter until they are completely coated. Cut fruit paper thin if it is fresh fruit. Drain canned fruit before using. For a sweet rice Fritter add 1/2 cup sugar and 1/2 or 1/4 teaspoon of flavoring. Cream Filling for Puffs or Éclairs Oven Temperature: None Directions: 2 cups milk scalded 3 T flour 2 T cornstarch 2/3 cup sugar 1/4 teaspoon salt 2 egg yolks 1 teaspoon vanilla Scald milk on double boiler, stir dry ingredients, and add to milk stirring continuously to prevent lumps when you put them in the milk. Cook for 20 minutes until thick and smooth. Beat egg yolks slightly, stir a little hot mixture into eggs and return all to double boiler and cook 2 minutes longer. Remove from heat, cool, add vanilla and chill. Chocolate Éclairs Oven Temperature: None Directions: Make puffs long, fill with cream and frost with melted sweet chocolate (melt chocolate over hot hot boiling water). | "I remember ceramics class at the local fire hall." ~Caryn Campbell

57: Rice Crispies Marshmallow Squares Oven Temperature: None Directions: 1/4 cup butter or margarine 1/2 lb. marshmallows or 2 doz. 1/2 teaspoon vanilla 1 package of Rice Crispies Cook butter and marshmallows over hot water until thick and syrupy. Add vanilla, beat thoroughly. Put Rice Crispies in large greased bowl and pour on marshmallow mixture, stirring briskly. Press into greased shallow pan, cut into squares when cool (9” x 13” pan). Peanut Clusters Oven Temperature: None Directions: 1 package semi-sweet chocolate 1- 14 oz. can sweetened condensed milk Dash of salt 1 cup shelled roasted peanuts Melt chocolate in double boiler over boiling water. Add condensed milk and salt. Cook for 10 minutes or until thickened, stirring constantly. Add nuts, drop from tablespoon onto waxed paper. Refrigerate until firm.

58: Baked Alaska Oven Temperature: Bake in hot oven 425 degrees until brown about 5 minutes. Directions: 1 brick ice cream- any flavor Sponge cake Meringue 1/2 cup sugar 4 egg whites Beat 4 egg whites until stiff but not dry. Gradually beat in 1/2 cup sugar. Turn ice cream onto sheet of sponge cake placed on a board covered with brown paper. Top with remaining layer of cake. Spread meringue over top and sides, being sure that ice cream is completely covered. Bake in hot oven 425 degrees until brown about 5 minutes. Serve at once. | "I remember silk hair bonnets before bed. " ~Caryn Campbell

60: Florence’s Home Made Bread Oven Temperature: Preheat oven at 350 degrees for 1 hour baking time. Directions: 7 cups sifted flour 2 cups boiling water 2 T Crisco 2 T sugar 2 teaspoons salt 1 oz yeast 1/4 cup lukewarm water Melt in 2 T Crisco with the boiling water, add sugar and salt and let cool to lukewarm. Add 1 oz yeast and melt in 1/4 cup lukewarm water. Add to flour and knead. Let it raise 2 hours. Knead. Shape into loaves and let rise for 1 hour. Preheat oven at 350 degrees for 1 hour baking time. (See Grandma’s directions). | "I remember swimming at the Clubhouse pool." ~ Caryn Campbell

63: Barbecued Pork Chops Oven Temperature: Bake at 350 degrees for 1 hour and 15 minutes. Directions: Pork Chops 4 Pork Chops – brown in fat, place in greased baking dish Sauce 2 cans Hunts tomato sauce 1/2 teaspoons salt 2 T b. sugar 1/8 teaspoons pepper 1/2 cup water 1/2 teaspoons dry mustard Juice of lemon Pour over chops, cover dish and bake at 350 degrees for 1 hour and 15 minutes. Baste occasionally. Barbecue Sauce for Chipped Ham Oven Temperature: None Directions: 1 lb ham 1/2 cup ketchup 1/2 cup chili sauce 1/2 cup sweet relish 1 T brown sugar 1/2 t mustard Dash of cloves 1 cup of water Let simmer for 20 minutes. | "I remember Grandma letting us feed the stray “Callie” outside of her kitchen window in Oakhill Manor." ~Caryn Campbell

64: Chicken Cacciatore Oven Temperature: None Directions: 3 1/2 lbs frying chicken 6 T fat 1 clove of garlic minced 2 onions minced 1 red or green pepper minced 1 large can of tomatoes 1 1/2 cans tomato paste 2 teaspoons salt 1/4 teaspoon of pepper 1/2 cup dry sherry (optional) Cut chicken for frying, dredge with flour; brown in hot fat. Add other ingredients: simmer 30 minutes or until tender. Add sherry during last 10 minutes. Baste several times. Stuffed Veal Pocket Oven Temperature: 350 degrees Directions: Onion Celery Peppers A spoon of butter Veal Eggs Cheese Salt Pepper Bread crumbs Spoon of butter in frying pan, chop up onion, celery, and peppers, steam until cooked. Put in ground meat cook a little add bread crumbs and eggs, cheese, salt and pepper. Stuff meat and bake at 350 degrees. (Grandma doesn’t specify amounts or cook time). | "I remember riding backwards in the back of the grey Oldsmobile when Grammy and Pap would watch us.." ~Caryn Campbell

67: Baked Halibut Steak Fish (with Creole Sauce) Oven Temperature: 350 degrees Directions: Tomatoes Halibut Salt and Pepper Tomato sauce Simmer onion and pepper in oil. Add tomatoes and let it cook for an hour – grease pan lay fish in salt and pepper. Cover with tomato sauce. Cook at 350 degrees for 30 minutes in open pan. With Butter and Garlic Grease pan with butter – melted in oven and put fish in – lay a firm piece of garlic, salt and pepper on fish and put butter on it. Bake at 350 degrees. BAKED HALIBUT OR RED SNAPPER WITH CREOLE SAUCE From www.cooks.com Fish to serve 6 Juice of 1/2 lemon Pepper to taste Butter 1 c. water CREOLE SAUCE: 1 sm. onion, chopped 1 green pepper, chopped 1 stalk celery 1 tbsp. butter 1 level tbsp. flour 1 lg. can tomatoes 1 can select mushrooms (save juice) 1/2 c. mushroom slices (save juice) 1 sm. can peas If using frozen fish, thaw completely. Line a cookie sheet with foil. Place fish on pan. Pepper and salt to taste. Add juice of 1/2 lemon and butter fish well. Add 1 cup of water. Bake until done, about 45 minutes to 1 hour, in a 350 to 400 degree oven. Serve with sauce. CREOLE SAUCE: Cook onion, green pepper, and celery in a skillet with 1 large tablespoon of butter from 10 to 15 minutes, until tender but not brown. Add flour and cook 2 minutes. Add tomatoes, mushrooms and peas. Cook 10 minutes using juice of mushrooms as part of the liquid. Spoon over fish as it is served. | "I remember having the options to go to Arby’s or Pizza Hut for lunch, because she had coupons." ~ Caryn Campbell

68: Boiled Frosting Oven Temperature: None Directions: 3 egg whites beaten stiff 1/2 cup water 2 cups sugar 1 T Karo 1 teaspoon vanilla Boil cup water, 2 cups of sugar, and 1 T Karo syrup until forms a thread.

69: X-Mas Sugar Cookies (Very Good) Oven Temperature: Bake at 350 degrees until brown. Directions: Sift the following ingredients together: 4 1/2 cups sifted flour 1/2 teaspoon salt 1 teaspoon soda Cream together: 1 cup shortening 1 1/2 cups sugar 1 teaspoon vanilla extract 1/2 teaspoon almond 3 eggs Combine the two mixtures. Chill for an hour. Bake at 350 degrees until brown.

71: Filled Oatmeal Cookies (Theresa’s Recipe) Oven Temperature: Bake 30 to 35 minutes at 375 degrees. Directions: 1 cup brown sugar 1 cup shortening 2 1/2 cups sifted flour 2 1/2 cups mother’s oats 1 teaspoon baking soda 1/4 teaspoon salt 1 cup hot water Cream sugar, shortening, mix together all dry ingredients, add hot water. Roll it out add flour as you roll. Pat half of the dough in an ungreased cookie sheet. Filling: 1 box of raisins (soak and squeeze) 1 large jar (32 oz) pineapple preserves 1 cup chopped nuts Fill and put a layer on top. Bake 30 to 35 minutes at 375 degrees. Sprinkle with powdered sugar while hot. Cut and remove from pan.

72: Peanut Butter Cookies Oven Temperature: Bake at 375 degrees Directions: 1/2 cup Crisco 1/2 cup Peanut Butter 1/2 cup sugar 1/2 cup brown sugar (packed) 1/2 teaspoon vanilla 1 egg 1 1/4 cups sifted flour 1/2 teaspoons salt 1 teaspoon baking powder Cream shortening and peanut butter, add sugars, flowering and egg – beat until light. Sifted dry ingredients; mix well. 3/4 " balls, place on greased cookie sheet. Flatten with a fork. Bake at 375 degrees. Betty Crocker's 1-2-3 Cookies Oven Temperature: Bake 10-12 minutes at 400 degrees. Directions: 1 cup Peanut Butter 1 cup granulated sugar 1/2 cup boiling water 2 cups of Bisquick Blend with beater until smooth. Stir in 2 cups of Bisquick. Bake 10-12 minutes at 400 degrees. | "I remember grandma bragging about all of our small accomplishments with such pride that she made me proud of myself even when I didn't deserve it." ~Sarah Cambpell

75: Big Chocolate Cake (Mrs. Kellog’s) Oven Temperature: Bake at 375 degrees for 25 minutes Directions: 2 cups sugar 1/2 cup butter 2 cups sour milk (2 teaspoons vinegar to each cup of milk to sour it) 2 eggs 1 teaspoon salt 3 cups flour 1 heaping T cocoa 1 teaspoon vanilla 2 teaspoons soda soaked in a little sour milk Bake in 3” x 9” pan at 375 degrees for 25 minutes, or 8” x 16” pan at 350 degrees for 45 minutes. Old Fashioned Cake Oven Temperature: Bake at 375 degrees for 25 minutes Directions: 1 cup butter (I think) 2 cups sugar 3 cups flour 3 eggs 1 cup milk 2 teaspoons baking powder 1 teaspoons vanilla Pinch of salt Mix as customary. Bake in 3” x 9” pan at 375 degrees for 25 – 30 minutes, or 8” x 16” pan at 350 degrees for 45 to 50 minutes.

76: Marble Cake Oven Temperature: Bake at 350 degrees in large loaf pan about an hour or until done. Directions: 2 cups sifted flour 2 1/2 teaspoons of baking powder 1 1/3 cups sugar 1 teaspoon salt 1/2 cup Crisco 1 1/2 teaspoons vanilla 2 eggs – unbeaten 2 squares of unsweetened chocolate melted 1 cup of milk Sift flour, baking powder, sugar and salt into bowl. Drop in Crisco. Add 2/3 of milk; beat on low speed of mixer for 2 minutes. Add remaining milk, eggs and vanilla. Beat one minute longer. To one half of batter, add melted chocolate. Bake at 350 degrees in large loaf pan about an hour or until done. Bittersweet Chocolate Frosting Oven Temperature: None Directions: 5 ounces semi sweet chocolate 1 T spry (?) 1 T butter Melt ingredients over hot water. Remove from heat and add 1 1/4 cups sifted confection sugar, dash of salt, cup hot milk, teaspoon vanilla. Beat until thick enough to spread.

79: Coconut Pumpkin Chiffon Pie Oven Temperature: 350 degrees (for toasting coconut) Directions: 1 envelope gelatin 1/4 cup cold water 1 1/4 cups canned pumpkin 3/4 cup evaporated milk 1/2 cup water 2 egg yolks slightly beaten 3/4 brown sugar firmly packed 1/2 teaspoon salt 1/4 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 2 egg whites 1/2 teaspoon vanilla 1 cup coconut (toasted) 1 baked 9” pie shell 1/3 cup cream whipped and sweetened Soften gelatin in water, combine pumpkin, milk, water, egg yolks, 1/2 cup of the sugar, salt and spice in top of double boiler. Cook over boiling water for 10 minutes, stirring constantly. Add gelatin and stir until dissolved. Remove from water, chill until slightly thickened. Beat egg whites until foamy. Add remaining sugar gradually and continue beating until stiff. Fold in pumpkin mixture, vanilla and 3/4 of toasted coconut. Turn into cold pie shell. Chill until firm. Before serving, top with whipped cream and remaining toasted coconut. *To toast coconut, spread thinly in shallow pan. Place in oven 350 degrees and toast about 10 minutes. Stir occasionally.

80: Strawberry Chiffon Pie Oven Temperature: None Directions: 4 egg yolks 1/2 cup corn syrup Dash of salt Juice of one lemon Grated rind of 1/2 lemon 1 T gelatin softened 1/4 cup water 4 egg whites 1/2 cup sugar 1 cup strawberries in halves 1 baked pastry shell Combine first five ingredients (egg yolks, corn syrup, salt, and lemon juice). Blend well. Cook over boiling water, beating constantly with beater until thick and foamy for about five minutes. Remove from heat, add gelatin mixture. Cool. Beat egg whites until stiff, but not dry. Add sugar gradually, beating each time until stiff. Fold carefully into gelatin mixture. Fold in strawberries. Pile lightly into baked pie shell. Decorate with more berries. Chill several hours until set. | "I remember Grandma calling me on my way home from school worried and wondering if I had made it back safely." ~Sarah Campbell

83: Graham Cracker Pie Crust Oven Temperature: 400 degrees for 10 minutes Directions: 16 graham crackers 1/4 cup sugar 1/4 cup soft butter Roll 16 or more graham crackers until fine. Then work 1/4 cup sugar, and 1/4 cup soft butter. Press mixture firmly in an even layer against sides of lightly greased 9” pie plate. Bake in hot oven at 400 degrees for 10 minutes. Cool. Fresh Blueberry Pie Oven Temperature: Bake at 450 degrees for 15 minutes and then 350 degrees for 30 minutes. Directions: 1 quart of fresh blueberries 1/4 cup flour 1 cup sugar 2 teaspoons of lemon juice 2 T butter Pie shell Wash berries and sprinkle with flour on waxed paper. Put in pie. Sprinkle sugar and lemon juice. Dot with butter. Bake at 450 degrees for 15 minutes and then 350 degrees for 30 minutes. Canned Blueberry Pie Oven Temperature: Bake at 450 degrees for 15 minutes and then 350 degrees for 30 minutes. Directions: 1 quart of canned blueberries 1 cup sugar 2 teaspoons of lemon juice 2 T butter Pie shell 4 T corn starch 1 cup berry juice Combine sugar, corn starch and juice. Cook until thick, stir occasionally. Add berries, lemon juice and butter. Cook for 5 more minutes. Cool. Pour into baked pie shell.

84: Chocolate Chiffon Pie (Delicious) Oven Temperature: None Directions: Pie Crust 1 cup vanilla wafer crumbs 3 T melted butter Press into 9” or 10” pie plate. Chill 1 hour Filling: 1 envelope gelatin 1/4 cup cold water 2/3 cup hot chocolate syrup 1 cup Carnation milk chilled to crystal stage 1/2 teaspoon vanilla Shaved chocolate Soften gelatin in water, dissolve in hot syrup. Chill until mixture is cold, but not thickened. Whip Carnation milk until it stands in peaks. Fold in vanilla and chocolate mixture. Pour into crust. Chill until firm. Decorate with chocolate. | "I remember going to Clementine’s because they have pie. Blackberry Pie. Blueberry Pie. Raspberry Pie. Apple Pie. Strawberry Rhubarb Pie..." ~ Caryn Campbell

86: Pumpkin Cream Pie Oven Temperature: None Directions: 1 cup pumpkin 1 cup sugar 2 T corn starch 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1 teaspoon cinnamon 1/2 teaspoon salt 2 cups canned milk 2 egg yolks Cook in a double boiler under medium heat for 20 minutes, let cool and put in a baked pie shell. My Pumpkin Pie Oven Temperature: Bake at 450 degrees for 10 minutes and then 325 degrees until firm Directions: 2- 10” pies 6 cups pumpkin (2 large cans) 2 3/4 cups sugar 4 eggs 3 T corn starch 1 1/2 teaspoons salt 3 teaspoons cinnamon 3/4 teaspoons ginger 2 to 3 teaspoons of pumpkin pie spice 3/4 teaspoons nutmeg 6 T molasses 3 3/4 cups canned milk 6 heaping T coconut Bake at 425 degrees for 10 minutes and then 325 degrees until firm. 1- 10” pie 2 cups pumpkin 3/4 cups sugar 1 egg 1 T corn starch 1/2 teaspoons salt 1 1/2 teaspoons of pumpkin pie spice 2 T molasses 1 1/4 rich milk 2 heaping T coconut | "I remember calling Grammy when I was walking to or from a class in college. She was always excited and willing to talk about anything, at any time." ~ Caryn Campbell

90: Baked Lasagna Oven Temperature: None Directions: Cook until: (see Grandma's picture) 2 lbs of ricotta 2 eggs 3 handfuls of cheese 1 handful of bread crumbs Parsley Salt, pepper and garlic salt Sauce on bottom- lasagna and sauce and ricotta, mozzarella cheese, lasagna sauce.

91: Frances Veltrio’s Cannoli Recipe Oven Temperature: None Directions: Shells 2 lbs of flour 7 T shortening 1/2 cup sugar 1 teaspoon baking powder 1/2 tsp salt Shell 4 cups of sifted flour 2 eggs 1 t baking powder 1/2 t salt 1 cup shortening 2 oz whiskey 1/2 cup sugar Water Add water until dough becomes hard such as when making noodles (roll thin). Filling 4 lbs. Ricotta 1 small can maraschino cherries 1/2 lb sweet chocolate 2 boxes of citron 1 lb chopped walnuts 2 T powdered sugar A little orange peel

94: Raisin Spice Cake Oven Temperature: 375 degrees for 25 minutes Directions: 1/2 bag of raisins 1 cup brown sugar 1 cup of water 3 T of shortening 1/2 teaspoon of salt 1 teaspoon baking soda Cook raisins, brown sugar, water, shortening and salt and then cool. When cool dissolve 1 teaspoon of baking soda in lukewarm water. 1 1/2 cups flour 1 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon nutmeg 1/2 teaspoon baking powder Seeded muscatel raisins 1 teaspoon vanilla

95: "I remember how Grandma used to call Marian “Mare” I remember how Grandma used to call me 'Mawki'" ~Marc Wheeler | "I remember conversations cut short because Grandma didn't want to keep me (even though she could have kept me forever if she had wanted)." ~Sarah Campbell | "I remember Grandma counting the number of birthday cards she received and then making sure to call us all and tell us the astronomical number of cards." ~ Caryn Campbell

97: Nut Rolls Oven Temperature: None Directions: 3/4 cup melted oleo or Crisco 1/2 cup sugar 3 eggs 1 1/2 tsp salt 1 1/2 cups canned milk 1 tsp baking powder 1 large cake yeast – dissolved in 1 1/2 cups of lukewarm water 8-9 cups flour Mix together like cake, not making dough too stiff. Let rise 1 hour. (In pencil “Roll out on sugar and cinnamon”). Bake rolls at 350 degrees – about 25 minutes to 40 minutes (test to suit yourself). Nut filling: 2 pounds ground nuts 3 yolks of eggs 1 stick melted oleo Sugar- suit taste 1 tsp vanilla Milk – enough to make moist and easy to handle

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  • By: Sarah C.
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About This Mixbook

  • Title: Grandma's Cookbook
  • Theme for Mixbook Scrapbookers
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  • Started: over 6 years ago
  • Updated: about 6 years ago

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