Heart-Warming Favorite Family Recipes

collected by Virginia Mee April 2001

These recipes were popular in our family in the late 19th and early 20th century - and many of them still are...

Recipes from Jennie Hannah (Applebee) Philbrick

These recipes were found in Jennie Philbrick's book

Eggless Recipes

When the hens refuse to lay, and eggs are selling at forty-five cents a dozen, or thereabouts, the thrifty housewife welcomes good eggless recipes. The following will be found satisfactory and inexpensive. Here are some:

Spice Cake

One cup sugar and half cup shortening creamed together, half teaspoon each of cloves, cinnamon and salt, one cup sour milk, two heaping cups flour, sifted twice with one teaspoon soda. Lastly add half cup chopped raisins which have been floured to prevent them sinking to the bottom. Half cup butternut or walnut meats is an improvement. Sprinkle sugar over the top before putting in the oven.

Vanilla Wafers

One cup sugar, half cup shortening, half cup milk, one teaspoon salt, one teaspoon extract vanilla, one level teaspoon soda, two teaspoons cream of tartar, flour enough for a stiff dough. Roll very thin, cut into desired shape, sprinkle with sugar, and bake in a quick oven.

Gold Cake

Half cup carrot, boiled until tender and rubbed through a sieve. Blend thoroughly with one cup sugar, and third cup shortening. Next add one teaspoon lemon extract, then one scant cup milk. Measure two cups flour before sifting, and sift with it one teaspoon salt, one teaspoon cream of tartar, and one half teaspoon soda, and sift twice. Beat well and add half cup finely cut raisins, floured. The oven should be rather hot, and great care should be taken to prevent burning. The cake is golden in color, and delicious. No one would suspect that no eggs entered into its composition.

As a child, I remember Grammie making these Hermits and bringing us some.


One cup of butter, one and one half cups of sugar, three eggs, one half teaspoon of soda, one teaspoon of cream tartar, one half cup of raisins, flour to make stiff enough to roll.

Hermits (alternate recipe)

One half cup of melted shortening, add one cup of molasses, one half cup of sour milk, sift with two cups of white flour and one cup of oat flour; one teaspoon each of soda, cinnamon and cloves, one half teaspoon of nutmeg and one half teaspoon of salt; add one cup of chopped raisins. Drop from a teaspoon on greased baking sheets.

Sugar Cookies

One cup of sugar, one cup of sour cream, three quarters teaspoon of soda dissolved in a tablespoon of water. Flour to make stiff enough to roll.

Filled Cookies

One cup of sugar, one half cup of butter, one egg, one half cup of sweet milk, three cups of flour, one teaspoon of soda, two teaspoons of cream tartar, one teaspoon of vanilla, roll thin. Put cookies in pan then put a teaspoon of filling on each. Place another cookie on each.

Filling for cookies one cup of chopped raisins, one half cup of sugar, one half cup of water, one teaspoon of flour, cook until thick.

Peanut Cookies

One cup sugar, one half cup butter, one egg, one quarter cup of milk, three quarters cup of flour, one teaspoon of baking powder, one cup chopped peanuts, roll out as for common cookies, bake in a quick oven*.

*Note: many of her recipes mention a quick oven; could this be 350-375 degrees F?


One cup molasses, one half cup sugar, one half cup butter, two and one half cups of flour, after two teaspoons of soda, dissolved in one cup of boiling water has been added, two well beaten eggs, ginger and cloves.

Cream Puffs

Let one cup of hot water and one half cup of butter come to a boil, stir in one cup of sifted flour. When cold stir in three eggs (not beaten). Drop by spoonfuls into a buttered tin, bake in a quick oven.

Filling Two cups of milk, heat in double boiler, add one cup sugar, two eggs, two tablespoons of cornstarch, flavor with lemon.

Cream Pie

Three eggs beaten light, one cup sugar, five tablespoons of milt, one half tablespoon soda, one teaspoon cream tartar, one and one half cup flour.

Filling like cream cakes Put one pint of milk in double boiler. Beat together until light one tablespoon flour, one half cup sugar, one egg. Cook fifteen minutes stirring often.

Coffee Tapioca

Three cups of hot coffee, one half cup tapioca, one half cup sugar, cook fifteen minutes.

Heavenly Rice

Two thirds cup of rice, one can of pineapple (grated), one half cup of sugar, Add pineapple and juice to softened rice. One half pint of cream (whipped) add sugar and whipped cream, beat until stiff.

Lemon Delicacy

Two tablespoons butter, three quarters cup of sugar, juice of one lemon, one cup of milk, two tablespoons of flour, two eggs, cream butter. Add sugar gradually and cream well together, add well beaten egg yolks, flour, lemon juice and rine, add milk and fold in stiffly beaten egg whites. Pour into a buttered baking dish, set in pan of hot water and bake in a slow over for forty five minutes.

Oat Meal Bread (Gems)

Two cups of oatmeal, one and one half cups of sour milk. Let stand over night. In the morning, add one even teaspoon of soda, a little salt, one egg, one quarter cup of sugar or molasses, one cup of flour.

Date Gems

One cup chopped dates, two cups flour, one half teaspoon salt, one third cup butter, one egg, one and one third cups sour milk, two teaspoons baking powder, sift together flour, salt and baking powder. Rub butter into the flour, then mix in dates, then add beaten eggs and milk. Bake twenty minutes.

Chocolate Cake

One cup sugar, one and one half squares of chocolate and one half cut of butter melted together. Cool and add one egg, one cup of sour milk, one teaspoon of soda and one cup of flour sifted together.

Cocoa Cake

One half cup of shortening, one cup sugar, one half cup thick sour milk, one teaspoon vanilla, two cups flour, two rounding tablespoons of cocoa, one teaspoon soda, one half cup boiling water. Beat well in order given.

Holiday Pudding

One half cup butter, one half cup sugar, one egg, one cup of molasses, one teaspoon soda dissolved in one cup of sour milk, one eighth teaspoon nutmeg, three cups of lour, one half teaspoon cinnamon, one quarter teaspoon cloves, one cup raisins (cut up), one half cup currants or seedless raisins, one half cup citron chopped, one half cup chopped nuts, one teaspoon vanilla. Cream butter and sugar, add egg, well beaten, molasses, soda, milk and vanilla. Then add flour and fruit. Steam three hours. This makes two one pound coffee cans. Serve with sugar sauce.

Peanut Butter Fudge

Two cups white sugar, one half cup milk, one tablespoon of butter, two tablespoons of peanut butter, one teaspoon vanilla Put sugar and milk in a pan and boil just four minutes after it comes to a boil. Take from the fire, add peanut butter and vanilla and beat until creamy. Add one tablespoon of butter and cool. (I presume it should be poured into an 8 x 8 x 2 pan to cool.)

Cooked Salad Dressing

Two eggs, one gill of vinegar, two gills of milk, one tablespoon of dry mustard, four teaspoons of sugar, one quarter teaspoon of pepper. Put butter and dry ingredients into a bowl and mix well. Add the eggs and beat five minutes. Add vinegar, beat one minute. Add milk and place bowl in a pan of hot water and cook until it thickens.

Cream Dressing

One half teaspoon of salt two tablespoons of butter, one tablespoon of flour, two eggs, two teaspoons of mustard, three quarters cup of cream, two tablespoons of sugar, one half cup of vinegar. Mix dry ingredients with butter. Add beaten eggs and stir into boiling vinegar. Take from stove and add cream .

Recipes from Maude and Ralph Laskey

The following recipes are some that Maude Laskey had copied in a special notebook when she was in her early 90s.

Angel Food Cookies

One cup shortening, one half cup brown sugar, one half cup white sugar, one egg (beaten), two cups sifted flour, one teaspoon soda, one teaspoon cream of tartar, one cup coconut, one quarter teaspoon salt, one teaspoon vanilla or lemon.

Mix shortening and sugar until creamy. Add egg. Sift dry ingredients together and add to shorting mixture. Add coconut and flavoring. Roll into small balls. Dip tops into water and then in sugar. Place on greased cookie sheet, bake in 375 degree F for fifteen minutes. Makes at least four dozen cookies.

Grape Nut Pudding

One egg, one pint milk, one half cup sugar, one cup grape-nuts cereal, one teaspoon vanilla.

Heat milk in double boiler. After hot, add the grape-buts and cook until soft, then add sugar and egg. Cook until thickens. When cold, add the vanilla.

This was Ralph Laskey's favorite.

Cherry Doughnuts

Five cups sifted flour, one tablespoon baking powder, two teaspoons salt, one half teaspoon nutmeg, three eggs beaten, one cup sugar, three quarters cup milk, three tablespoons cooking oil, one teaspoons extract (vanilla), three quarters cup maraschino cherries, drained and copped, one quarter cup cherry juice.

Sift together flour, baking powder, salt and nutmeg. Blend together remaining ingredients. Gradually add flour mixture. Chill dough. Turn on floured board. Roll to one quarter inch thickness. Cut with three inch cutter. Fry in 375 degree F deep fat.

Roll or shake warn doughnuts in sugar, if desired.

Peanut Butter Chip Cookies

One cup shortening or three quarters cup butter or oleo, one cup sugar, one half cup light brown sugar, one teaspoon vanilla, two eggs, two cups unsifted flour, one teaspoon flour, one teaspoon soda, two cups peanut butter chips.

Cream shortening, sugars, and vanilla until light and fluffy. Add eggs and beat well. Combine flour and soda and add to creamed mixture. Stir in peanut butter chips. Drop by teaspoons onto ungreased cookie sheet. Bake at 350 degrees F for ten or twelve minutes or until light brown. Cool slightly before removing from pan. Makes about five dozen cookies.

Sauce Pan Cookies

Two cups sugar, one half cup milk, one quarter pound butter or oleo, four tablespoons cocoa, two and one half cups oatmeal, one half cup nuts or one half cup peanut butter, two teaspoons vanilla.

Cook sugar, milk, oleo and cocoa one and one half minutes from boiling (rolling). Remove from heat, add oatmeal, nuts, vanilla. Beat until blended. Spoon onto waxed paper.

Applesauce Fudgies

Two squares unsweetened chocolate, one half cup butter (oleo), one half cup sweetened applesauce, two eggs beaten, one cup brown sugar, one quarter teaspoon salt, one teaspoon vanilla, one cup sifted flour, one half teaspoon baking powder, one half cup chopped nuts.

Melt chocolate and butter together. Mix applesauce, eggs, sugar and vanilla. Sift dry ingredients into applesauce mixture. Stir until blended. Add chocolate. Pour into greased 9 x 9 x 2 inch pan. Sprinkle with nuts. Bake in 350 degrees F oven 30 minutes. Cool and cut into sixteen squares.

Harvard Beets

Mix one half cup sugar and one half tablespoon cornstarch. Add one half cup vinegar and boil five minutes. Pour over boiled, sliced beets and let them stand for one half hour. Before serving add two tablespoons butter.

Bread and Butter Pickle Relish

Twenty five cucumbers, four to six inches long, three green peppers, three red peppers, three large onions, one tablespoon mustard seed, celery seed, three cups sugar, three cups vinegar, one half cup salt.

Chop cukes and onions. Add salt and let stand overnight. Drain. Add chopped peppers, mustard seed and celery seed. Boil together the vinegar and sugar. Add vegetables, bring to a boiling point. Then seal in hot sterilized jars.

Maude added Excellent with frankfurters.

Hollyberry Salad

First layer Dissolve a six ounce package cherry gelatin in a cup of boiling water. Add a ten ounce package of frozen strawberries and a twenty ounce can of undrained crushed pineapple. Pour into a 13" x 9" pan and refrigerate until firm.

Second layer Beat together eight ounces of cream cheese and eight ounces sour cream spread over first layer after it is firm.

Third layer Repeat the first layer using lime gelatin and pour in over the second layer. Sprinkle it with one half cup walnuts and refrigerate until firm.

(I don't think she added anything to the lime gelatin).


One and one half cup flour, three teaspoons baking powder, three quarter teaspoon salt, one tablespoon sugar. Sift together and add one egg, one cup milk, three tablespoons melted shorting. Mix altogether and drop by spoonful onto a greased frypan.

Won't Fail Fudge

Mix together in saucepan, stirring constantly two thirds cup evaporated milk, sixteen marshmallows (cut up), one and one half cup sugar, one quarter teaspoon salt, one quarter cup oleo. Heat to boiling and boil five minutes (Wait until it boils all over before you count.) Remove from heat. Add one and one half cup chocolate bits, stir until melted. Stir in one teaspoon vanilla and one cup chopped nuts. Spread into a buttered 8 " pan. Cool until firm. Cut in pieces.

Scalloped Potatoes

Six cups potatoes, peeled and sliced, water, one teaspoon salt, one ten and one half ounce can cream of mushroom soup, one cup undiluted evaporated milk, one cup shredded cheese, one sliced onion, one eighth teaspoon pepper, one quarter cup bread crumbs, two tablespoons grated Parmesan cheese.

Put potatoes in sauce pan and cover with water. Boil five to eight minutes or until tender. Drain.

Combine soup, milk, cheese and pepper. Mix. Place one half of the potatoes in buttered casserole. Top with onions. Top with remaining potatoes and soup mixture. Mix bread crumbs and Parmesan cheese. Sprinkle on top of casserole. Bake forty to forty five minutes in a 350 degree F oven or until potatoes are tender.

Mock Strawberry Shortcake

Biscuit Two cups sifted flour, one egg, one tablespoon baking powder, three quarter teaspoons salt, three tablespoons sugar, one half cup milk, one half cup shortening.

Sift flour, baking powder, sugar and salt together. Cut in shortening; add the egg and milk. Pat on floured board and cut with a biscuit cutter. Bake at 450 degrees F on a cookie sheet.

Filling for shortcake One cup ground cranberries, one cup peeled and ground apples, one cup crushed pineapple, one cup sugar.

Mix together and put mixture between split biscuits and on top. Top with Cool Whip or whipped cream.

Mock Chicken Casserole

One onion chopped, four tablespoons oleo, one green sweet pepper, chopped, five teaspoons flour, one can white tuna fish, flaked, one can peas, one can mushroom soup, one cup milk, salt and pepper to taste.

Saute onion and pepper in oleo. Blend flour with tuna and add to onion and pepper. Add peas and soup to milk and add to the tuna mixture. Heat and let thicken. Season with salt and pepper. Put in casserole; top with buttered and brown cracker crumbs. Bake thirty minutes in 350 degree F oven.

Cranberry-Blueberry Pie

Two cups cranberries, one and one half cups sugar, one eighth teaspoon salt, two cups blueberries, one third cup flour, two tablespoons margarine.

Put cranberries through food chopper. Combine with blueberries, sugar, flour and salt. Bake in 425 degree F oven for forty-five minutes. This filling is for a two crust pie.

Cranberry-Apple Pie

One and one half to two cups sugar, two cups cranberries, three cups sliced pared apples, two tablespoons butter.

Mix sugar and flour. In pastry-lined pan, alternate layers of apples, cranberries and sugar mixture. Dot with butter. Cover with top crust and bake at 425 degrees F for forty to forty-five minutes.

Christmas Fudge

Three quarter cup evaporated milk, three quarter cup water, three cups sugar, three quarter teaspoon salt, three tablespoons butter, one and one half teaspoon vanilla, three quarter cup marshmallow creme, one third cup chopped red and green candied cherries.

Combine milk water, sugar, salt and butter. Mix thoroughly. Heat to boiling. Cook to soft-ball stage, stirring constantly. Remove from heat. Cool until lukewarm without stirring. Add vanilla, marshmallow creme and cherries. Beat until stiff. Spread in buttered eight inch square pan. Makes about one and one half pounds.

Recipes from Agnes and Robert Laskey

The following recipes were some of Agnes Laskey's favorite ones she gave me years ago

Stuffed Cabbage Leaves

One pound hamburg, one half cup milk, one egg, one half cup bread crumbs, one medium onion, one half cooked ice, salt and pepper to taste.

Cover cabbage leaves for five minutes in hot water. Stuff with the meat mixture. Cook with one can of tomato soup and one half cup water. Pin leaves together with toothpicks.


Brown one pound hamburg in oil. Add one onion, one clove, garlic (optional), one quarter green pepper, salt and pepper. Little basil may be added if you have it. One can red kidney beans, one can tomatoes, two tablespoons chili powder. Mix all together. Much better flavor if it sets awhile before using.

(This recipe doesn't say the sizes of the cans used. Guess we're supposed to know.)

Bread and Butter Pickles

Twelve medium size cucumbers, twelve medium size onions. Slice thin and put one half cup salt over both and let stand three hours or overnight in refrigerator. Rinse and drain in a.m. Add five cups sugar, one and one half teaspoons tumeric powder, one half teaspoon cloves (powdered), two tablespoons mustard seed, five cups vinegar. Pour over cukes and onions. Scald until hot don't boil as it will soften cukes. Pour into any type jars that screw tight.

Barbecued Spareribs

Four to six spareribs. Cut in pairs. Brown in hot oven 450 degrees F for 20 minutes. Pout off fat. Baste with sauce and continue baking in moderate oven 350 degrees F for one and one half hours. Uncover and brown fifteen minutes more.

Sauce One half cup vinegar, one cup ketchup, one half cup brown sugar, salt and pepper. (I baste mine about three times.) Serves 8.

California Chicken Pie

One and one half cup potatoes (diced), one half cup onions, one and one half cups carrots (diced). Boil in salted water until done. Make a white using: two cups milk, two tablespoons flour, two tablespoons butter, pinch of salt. Drain vegetables and put into casserole. Shred one can Tuna fish over vegetables. Drain and pour one can peas over tunafish. Pour sauce over all. Cover with biscuit dough and bake until crust is done.

Marinated Carrots

One bunch carrots (sliced), one large onion (chopped), two to three sweet peppers (chopped). Cook carrots ten to fifteen minutes, drain, add onions and peppers. Add to the following sauce. One can tomato soup, one third cup sugar, one third cup salad oil, two thirds cup cider vinegar. Mix together and serve.

Deviled Minced Clams

One can minced clams, one tablespoon minced onion, one eighth cup celery, two tablespoons oleo, one quarter teaspoon dry mustard, one third cup cracker meal (crumbs), dash of pepper.

Combine all ingredients, except the crumbs. Cook celery until tender. Then mix into the crumbs and pour into custard cups and bake at 350 degrees F for twenty minutes.

(This maybe used with bread or cracker dressing and add the clams to it.)

Oatmeal Cookies

Three quarters shortening, one cup brown sugar, one half cup white sugar, one egg, one quarter cup water, one teaspoon vanilla, one cup sifted flour, one half teaspoon soda, one teaspoon salt, three cups uncooked oatmeal.

Mix together in a bowl, the sugars, egg, water and vanilla. Beat. Sift together, flour, soda and salt. Add to the shortening mixture. Blend in oats. Drop by teaspoons on greased cookie sheet. Bake twelve to fifteen minutes in 350 degrees F.

Variety add nuts, raisins, chocolate chips or coconut to dough. Makes about five dozen.

Recipes from Arlene (Bumpford) and Kenneth Laskey

Here are a few of Arlene (Bumpy) and Ken's recipes.

Apple Surprise Salad (from Arlene)

One package raspberry gelatin, one half cup chopped celery, one half cup diced apples, one half cup chopped dates, one cup drained, crushed pineapple, one quarter cup chopped nuts, mayonnaise, one half cup heavy cream, lettuce.

Prepare gelatin according to package directions, cool. Combine celery, prepared fruits, nuts, and two tablespoons mayonnaise. When gelatin is thickened slightly, fold in fruit mixture and whipped cream., Turn into mold; chill until firm, unmold on crisp lettuce; garish with additional mayonnaise. Approximate yield: six portions.

Pie Crust (from Ken)

Two cups flour, one teaspoon salt, one half cup Wesson oil, one quarter cup milk.

Mix flour, salt and oil with a fork. (Mixture will be like corn meal and peas.) Add milk and mix until moistened. Divide into two balls roll out for two pie crusts.

Chunk Pickles (from Ken)

Four quarts cucumbers cut in chunks, three cups sugar, three cups cider vinegar, one cup water, one teaspoon pickling spices, one teaspoon dry mustard, one teaspoon celery see, one half teaspoon tumeric, pinch of powdered alum.

Put cukes in one half cup salt and cover with boiling water. Let stand three hours. Drain. Boil other ingredients for three to five minutes. Add cukes and just boil up. Put in jars and seal while hot.

Luan Spread (Dip)

Small jar stuffed olives, chopped fine. Three slices onion, chopped fine, eight ounces creamed cheese, softened, three eggs scrambled until mealy (six or eight minutes), three tablespoons sugar, three tablespoons vinegar. Mix all ingredients together. Chill.

Molded Cranberry Salad

One three ounce package lemon jello, one three ounce strawberry jello, two cups drained crushed pineapple, two cups boiling water, one cup pineapple juice, one can jellied, cranberry sauce, three quarter cup walnut meats.

Dissolve jello in boiling water, add cranberry sauce, mix with beater till smooth, add crushed pineapple, juice and nuts. Put in mold, chill until firm. Sever on lettuce, garnish with salad dressing and walnut halves.

Oatmeal Chocolate Chip Cookies

One egg (or two small), one half cup crown sugar, one half cup white sugar, one half cup Wesson oil, one cup sifted all purpose flour, one half teaspoon baking powder, one half teaspoon salt, one cup quick cooking oats, one (six ounce) package semi-sweet chocolate pieces, one half cup chopped nuts.

In large bowl, beat egg, add brown and white sugar and beat until frothy. Add oil gradually, continually beating until well blended. Stir in remaining ingredients mixing well after each addition. Drop on lightly greased cookie sheet by teaspoonfuls. Bake at 375 degrees F for twelve to fifteen minutes. Makes about four dozen cookies.

Recipes from Virginia (Laskey) and George Mee

Here are a few of my own favorite recipes

Pumpkin Pie

Two cups pumpkin, one cup sugar, one half teaspoon salt, one teaspoon ginger, one teaspoon cinnamon, one pint scalded milk, two eggs, pastry for crust.

Mix pumpkin, salt, sugar, spices and beaten eggs together. Add scalded milk. Mix well, then pour into chilled pie shell. Sprinkle cinnamon over the top. Bake forty-five minutes (fifteen minutes in hot oven 450 degrees F, then thirty minutes in moderate 350 degree F oven.) (I bake it in 350 degree F oven bout 45-60 minutes.)

Butterscotch Bars

One pound package light brown sugar, one and one half sticks oleo, three eggs, two and one half cups flour, two and one half teaspoons baking powder, one half teaspoon salt, one teaspoon vanilla, one package chocolate chips, one half cup chopped walnuts.

Melt together brown sugar and oleo, cool slightly and add three eggs. Mix thoroughly. Add dry ingredients and vanilla. Mix and then add chips and nuts. Bake in 350 degree F oven about fifteen to twenty minutes in a 10" x 15" pan (approximate size.) This has been everyone's favorite. Do not overbake.

Napoleon Creams

Combine in top of double boiler: one half cup oleo, one quarter cup cocoa, one quarter cup sugar, one teaspoon vanilla. Cook until butter (oleo) melts. Add one beaten egg. Cook until thick (three minutes.) Add two cups crushed graham crackers, one cup coconut. Mix all. Press into a nine inch square pan. Cream one half cup oleo, three tablespoons milk, one (three and three quarter ounce) package instant vanilla pudding, two cups confectioner's sugar. Eat until fluffy, then spread over crust. Chill until firm. Melt one six ounce package semi-sweet chocolate bits, two tablespoons oleo. Cool and spread over pudding layer. Chill cut in two inch by three quarter inch bars. Makes forty four.

No Cook Fudge

One package (eight ounce) softened cream cheese, four cups powdered sugar (sifted), four ounces melted unsweetened chocolate, one teaspoon vanilla, dash of salt and chopped nuts if desired.

Cream cheese and sugar, add melted chocolate. Stir well, add vanilla, salt and nuts. Mix well, pt in buttered eight inch square pan. Spread and chill until firm.

Lunch Box Squares

One half cup oleo melted, one half cup oil, one and three quarter cups sugar, two eggs, one teaspoon vanilla, one half cup buttermilk (or sour milk), two and one half cups flour, one teaspoon soda, one half teaspoon baking powder, one half teaspoon salt, one quarter cup cocoa, one teaspoon cinnamon, two cups unpeeled, seeded, grated zucchini.

Mix together the first six ingredients. Mix well. Add zucchini and mix. Pour into greased, unfloured 9" x 10" pan. (I use a 9" x 13" pan.) Top with chocolate chips and nuts. Bake in 350 degrees F oven about forty-five minutes.

Cranberry-Orange-Apple Relish

Grind together one package cranberries, three oranges, three large apples add one cup sugar. Mix thoroughly and store in refrigerator. Better as it sets!

Baked Turnip with Apple

Six cups grated turnip, one large apple, peeled and diced, two tablespoons brown sugar, one teaspoon salt, one quarter teaspoon pepper, one quarter cup oleo, melted.

Combine all ingredients and mix thoroughly. Pour into one and one half quart buttered casserole. Bake covered in a 350 degree oven for one to one and one half hours. Serves six. (This may not sound good but it is!!)

Yeast Rolls

One stick oleo, one half cup sugar, one tablespoon salt, one package dry yeast, two cups milk, flour enough to make soft batter but stiff enough to handle (about four cups.) Kneed, place in greased bowl, let rise until doubled. Bake in 350 degree F oven after shaped of your choice. Bake about twenty minutes. Remove from oven and brush with melted butter.

Cranberry Drops

One half cup oleo, one cup sugar, three quarter cup brown sugar, one quarter cup milk, two tablespoons orange juice, one egg, three cups flour, one teaspoon baking powder, one halt teaspoon salt, one quarter teaspoon soda, one cup chopped nuts, two and one half cups coarsely chopped cranberries.

Cream butter (oleo) and sugars. Beat in milk, orange juice and egg. Sift together flour, baking powder, soda and salt. Add to sugar mixture. Stir in chopped nuts and cranberries. Drop by teaspoon onto greased baking sheet. Bake in 350 degree F oven about ten to fifteen minutes. Makes about eleven dozen cookies.

Swiss "Veggie" Medley

One sixteen ounce bag frozen veggies (broccoli, cauliflower, carrots), one can cream of mushroom soup, one cup four ounces) shredded Swiss cheese, one half cup sour cream, one quarter teaspoon pepper, one jar (four ounces) chopped pimentos (drained), one small can French Fried Onion Rings.

Combine all ingredients except cheese and onion rings. Pour into one quart casserole. Bake cove3red in 350 degree F oven thirty minutes. Top with onions and one half cup cheese. Bake five to ten minutes more.

Scalloped Broccoli and Corn

One ten ounce package frozen broccoli spears, thawed, one sixteen ounce can cream-style corn, one can French Fried onions, one half cup sour cream, two eggs slightly beaten, one teaspoon flour, one teaspoon seasoned salt, one quarter teaspoon ground mustard.

Arrange the broccoli spears crosswise in a greased 8" x 12" glass baking dish. Combine corn, a half can of French Fried onions and the remainder of the ingredients. Mix thoroughly. Pour this mixture over broccoli. Bake uncovered thirty five minutes at 350 degree F oven. Top broccoli with remaining onions. Bake 5 more minutes.

Potato, Cheese, Carrot Casserole

Six cups potatoes, sliced one half inch thick, one and one half cups sliced onion, two cups carrots, pared and sliced diagonally one quarter inch thick, two teaspoons salt. Cook together ten minutes.

Sauce: Two tablespoons butter, two tablespoons flour, one teaspoon salt, pepper, one and one half cups milk, one and one half cups grated sharp Cheddar cheese.

Layer and cover with foil. Bake at 375 degree F thirty minutes.

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