In memory of Grandma....

This has been a difficult week for us. We lost my paternal grandmother, a lovely, gentle, wise woman that was a wonderful cook. She raised 5 children and enjoyed 17 grandchildren and several great grandchildren, even 3 great great children before she passed at the age of 90.

I have many wonderful memories to keep, and I especially remember going to her house for Christmas or Thanksgiving dinners and seeing the table just LOADED with food! I'm going to share some of her well-loved recipes.

Honey Bear Brownies

• 1/3 c. margarine
• 3/4 c. sugar
• 1/2 c. honey
• 2 eggs
• 2 tsp. vanilla
• 1/2 c. flour
• 1/3 c. cocoa
• 1/2 tsp. salt
• 1 c. chopped nuts

Cream margarine and sugar. Blend in hone and vanilla. Add eggs, one at a time, beating well after each. combine flour, cocoa and salt. Gradually add to creamed mixture. Stir in nuts. Pour into a greased 9 inch square pan and bake at 350 degrees for 25 to 30 minutes or until brownies pull away from edge of pan. Cool and cut.


Never Fail Biscuits (oh my, these were the best!)

• 4 c. flour
• 8 tsp. baking powder
• 2 tsp. salt
• 2 Tbsp. sugar
• 3/4 c. margarine or butter
• 2 c. milk

Combine dry ingredients. Cut in shortening with pastry cutter. Add milk and stir just until moistened. Roll out on lightly floured surface and cut into biscuits. Bake on ungreased cookie sheet at 375 until golden brown (sorry, she didn't give a time). Makes about 2 dozen biscuits.


Brown Bread

• 1 1/2 c. raisins
• 1 1/2 c. water
• 1 Tbsp. margarine, melted
• 1 c. brown sugar
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1 egg, beaten
• 2 1/2 c. flour
• 2 tsp. soda
• 1 tsp. cinnamon
• chopped nuts (optional)

Boil raisins and water together gently until 3/4 c. liquid remains (about 10 minutes). Cool. Add to beaten egg and melted margarine then add dry ingredients. Place in greased cans (yes, cans), filling about 2/3 full. Bake for 50 - 55 minutes at 325 degrees. Cool. When serving, slice 1/2 inch thick and may spread with butter or cream cheese.



Oatmeal Cake

• 1 1/4 c. boiling water
• 1 c. rolled oats (old fashioned kind)
• 1/2 c. butter or margarine
• 1 c. white sugar
• 1 c. brown sugar
• 1 tsp. vanilla
• 2 eggs
• 1 1/2 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. cinnamon

Combine boiling water and oatmeal; let set for 20 minutes. Cream shortening and sugars. Add vanilla and eggs. Add oatmeal. Combine dry ingredients and beat into oatmeal mixture. Bake in greased 9 x 13 inch pan in 350 degree oven for 35 - 40 minutes.

Topping:

• 1/4 c. butter or margarine
• 1/2 c. brown sugar
• 3 Tbsp. evaporated milk
• 1 c. coconut and/or nuts

Bring butter, sugar and milk to a boil. Add coconut and /or nuts. Spread on warm baked cake. Broil briefly until lightly browned.


Broccoli & Cheese Casserole

• 4 c. cut broccoli (20 oz. frozen or 1 bunch fresh)
• 1 c. chopped celery
• 1 Tbsp. minced onion
• 1 can cream of mushroom soup
• 1 2 oz. jar pimento, drained
• 3/4 c. sour cream
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 c. grated cheddar cheese

Cook broccoli, celery and onion together gently, until barely tender. Drain (save water for making soup!) Add remaining ingredients except cheese. Pour into a 2 1/2 quart casserole, sprinkle with grated cheese and bake uncovered for 20 minutes at 350 degrees.


Scalloped Corn

• 15 oz. can cream corn
• 2 Tbsp. flour
• 2 beaten eggs
• 1/2 c. milk
• 1 1/2 Tbsp. sugar
• 1/2 tsp. salt
• 2 Tbsp. butter or margarine

Mix together all ingredients except butter. Pour into a casserole dish. Dot the top with butter . Bake at 350 degrees for 30 minutes.



Potato Cheese Casserole (this was present at EVERY family gathering!)

• 10 or 12 baking potatoes
• 1 lb. Velveeta cheese
• 1 large onion, chopped
• 1 c. mayonnaise
• cooked bacon bits (optional)
• sliced stuffed green olives (optional)
• paprika

Boil or bake potatoes until tender; cool, peel and cube. Cut cheese into cubes. Mix potatoes, cheese, onion and mayonnaise. Place in casserole dish. Top with bacon and olives. Sprinkle with paprika. Bake at 325 for 1 hour.


Pineapple Fluff

• 2 c. sugar
• 2 c. crushed pineapple, undrained
• 6 large eggs, separated
• 1 regular size pkg. lemon Jello
• 1 1/2 c. graham cracker crumbs

Combine 1 c. sugar with beaten egg yolks and undrained pineapple in a saucepan and cook, stirring constantly until mixture thickens. Add the Jello and stir until mixed. Cool to room temperature. Beat egg whites until stiff and gradually add 1 c. sugar a little at a time and beat until very stiff. Fold into cooled pineapple mixture. Spread 1 c. graham cracker crumbs on bottom of 9 x 13 inch pan. Spread mixture carefully over the crumbs. Sprinkle remaining graham cracker crumbs on top. Chill until set. Store in refrigerator.



Suet Pudding (EVERY Christmas!!!)

• 1 c. raisins
• 1 c. molasses
• 1 c. brown sugar
• 1 c. chopped suet (you can get this from a butcher/slaughterhouse)
• 1 c. buttermilk
• 3 c. flour
• 1 tsp. cinnamon
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt

Mix together raisins, molasses, brown sugar, suet, buttermilk. Mix together the dry ingredients and combine wit hfirst mixture, stirring until well mixed. Put in greased casserole or stainless steel bowl. Cover with aluminum foil. Steam about 4 hours until done in a large covered pot on low heat (place bowl on rack in pot, keep an inch or two of water boiling gently in bottom of pot.) Serve warm with hot pudding sauce.

Hot Pudding Sauce:

• 2 eggs
• 2 c. sugar
• 1/2 c. butter
• 1/4 c. cornstarch
• 2 c. water
• 1 Tablespoon vanilla

Beat eggs. In a saucepan, combine all ingredients and cook, stirring constantly, until it comes to a boil. Serve warm or at room temperature, store in refrigerator.


Pie Crust

• 6 c. flour
• 2 1/2 c. margarine
• 1 Tablespoon salt
• 3/4 c. cold water
• 1 egg
• 1 Tablespoon vinegar

Cut together flour, margarine and salt with pastry cutter. Combine water, egg and vinegar with a fork and mix together with flour mixture, first with a fork then with hands until combined and doesn't stick to bowl. Use as needed for pie crusts and the remainder can be stored tightly covered in the refrigerator until needed.


Fresh Strawberry Pie

• 1 quart fresh strawberries
• 1/2 c. water
• 1 Tablespoon lemon juice
• 1/4 tsp. salt
• 1 c. sugar
• 3 Tablespoons cornstarch
• 1/4 tsp. vanilla

Slice half of the strawberries and place in baked pie shell; crush remaining berries and add remaining ingredients. Cook until thick. Cool. Pour over sliced berries and chill until firm. Serve with sweetened whipped cream.


Caramel Corn (with 17 grandkids, this never lasted long)

• 1 c. margarine, melted
• 2 c. brown sugar
• 1/2 c. light corn syrup
• 1 tsp. salt
• 1 tsp. vanilla
• 1/2 tsp. baking soda
• 6 quarts hot popped popcorn

mix margarine, sugar, syrup and salt in saucepan and boil gently 5 minutes. Then add vanilla and soda. Immediately pour slowly over popcorn, stirring constantly until all popcorn is coated. Bake in a large pan such as a turkey roaster, uncovered, in 225 degree oven for 1 hour, stirring every 15 minutes.


Four-Bean Salad

• 1 16 oz. can each lima beans, kidney beans, green beans and yellow beans, drained
• 1/2 c. diced green pepper
• 1 medium onion, diced
• 1/2 c. honey
• 2/3 c. white vinegar
• 1/3 c. salad oil
• 1 tsp. salt
• 1 tsp. pepper

Combine beans, green pepper and onions. Whisk together the rest of the ingredients and pour over bean mixture. Mix and marinade for 12 to 24 hours to let the flavors blend. Keep stored in refrigerator.


Old Fashioned Cabbage Slaw

• 1 tsp. celery seed
• 1/2 tsp. dry mustard
• 1/4 tsp. pepper
• 1/2 tsp. salt
• 2 Tbsp. honey
• 3 Tbsp. vegetable oil
• 3 Tbsp. vinegar
• 1/4 c. chopped green pepper
• 1/4 c. finely chopped onion
• 3 c. chopped or grated green cabbage

Place ingredients in a large bowl in order given. Mix well. cover and chill thoroughly.