Grandma used ½ pkg seeded dates to a batch. She cuts the dates in small pieces and pour boiling water over them. Let them sit for a few minutes and drain before serving.
Cream ½ c butter. Add 1 c sugar and 2 eggs, one at a time, and beat after each addition. Add 1 tsp vanilla. Add 1 c sifted flour, ½ tsp baking powder, ½ tsp salt and beat well. Fold in ½ c nuts and 11 oz cut dates. Spread in greased 9” pan and bake 30 minutes at 375°. Sprinkle with powdered sugar and cut in bars.
1 can Chinese noodles. Melt 1 med pkg of chocolate toll house morsels, 1 pkg butterscotch morsels together. Add some salted peanuts or other kinda and mix all together with noodles. Drop on waxed paper, spoonful at a time. Harden quickly. (Refrigerate.)
This is the closest recipe I have ever found to approximate the renowned Saturday kuchens. While the recipe did not come from Grandma, the directions for “daubing” it with sour cream are those she wrote me years ago.
Scald 2 c milk and cool to lukewarm. Melt 1 c margarine. Put milk in large bowl and add 2 tsp sugar and 2 pkg yeast. Stir until blended and add 2 c flour gradually. Let stand 4 minutes till yeast rises. In another bowl, beat 3 eggs until light. Add ¾ c sugar, 2 tsp salt, 1 tsp vanilla, and melted butter, beating each in. Add egg mixture to yeast mix, blending well. Stir in 4-5 c more flour beating till smooth. Dough should be of a consistency easy to handle but not stiff as bread dough. Let rise till double. Divide dough in 3 parts and place in greased 8” or 9” square or round pans. Spread thick sour cream on dough and sprinkle with brown sugar and cinnamon. Let rise till light. Bake 350° for 20-25 minutes or till nicely browned. Immediately upon removing from oven, daub with more sour cream and brown sugar and cinnamon. Or skip second sour cream application, cook and freeze. When needed, defrost and warm in 350° oven and apply sour cream and brown sugar and cinnamon.
Posted in Breads, Breakfast, Desserts, Lollie's Recipes, Original Cookbook
Get piece of long shoulder in piece with some beef suet. Melt some suet or crisco in pan and when hot put meat into brown which has flour on both sides. Slice small onion and put in meat, add a little hot water and cover, cooking on top of stove or in electric fry pan for couple hours with low temperature.
In cooking any kind of stew, don’t put too much water on it so it will brown the least bit, than add more water to finish cooking. The browning gives the stew a better flavor.
Cut head of cabbage in two and cut fine the tender leaves. Put in dish and mix some mayonnaise dressing with little sugar and heat together. Add little sour cream, also put small piece of onion, cut fine, and if you have sweet pickle juice put some in the slaw.
Posted in Lollie's Recipes, Original Cookbook, Sides, Vegetarian
Tagged cabbage, vegetables
Cut cold boiled potatoes up in small cubes. Fry little bacon, remove and cut up small. Heat potatoes in the bacon grease, add some onion and bacon pieces and brown and put in a little sweet cream. Then cover and put in oven for a little while. Serve hot with meat of any kind.
½ c cooked macaroni, add 1 cup coffee cream, 1 Tbsp green pepper, 1 Tsp parsley, 3 eggs, 1 cup bread crumbs (about two slices), ½ c grated cheese, ¼ c melted butter, 1 teasp onion juice. Mix all together, grease pan and bake 45 minutes at 350°. Serve with mushroom soup.
Posted in Entrees, Lollie's Recipes, Original Cookbook, Vegetarian
Put a quart of cooked tomatoes in kettle, heat with one tablespoon sugar. Fry one small onion and throw into kettle, than fry 1 lb hamburger steak, browned lightly. Put in kettle with little salt and cook slowly for about an hour, putting about ½ tsp chili powder in shortly before it’s done. Stir often so it won’t burn. One medium can red kidney beans goes in, also.
Posted in Lollie's Recipes, Original Cookbook, Soups and Stews
Tagged ground beef, tomato
Take frying pan, put some Crisco and oleo in pan and when hot, flour each piece of chicken, put in pan and brown on top of stove. Cut small onion in baking pan, but browned pieces in it, cover and put in oven at 350° until it’s done. Add salt when baking and rinse out the frying pan with a little water, heat it, than throw it in the baking pan with the chicken. Cooking slowly it should be ready in one hour.
Grandma’s grapes were from the Lake Erie Islands. She also used to make grape juice with them. There did seem to be something different about that “Ohio product” from the Concord grapes more easily available around the country. You must stir this constantly while cooking. Cool until no liquid separates around rim of butter when a small amount is dropped onto a cold plate. It should mound when dropped from a spoon when done. Butter must be sealed in sterilized jars and paraffin, if used, must be ladled on immediately after pouring jam while still very hot.
Take blue grapes (Ohio product) and pick them off the stem as you wash them. Put in kettle with skins on and cook until juicy and done, stirring often so they won’t burn. When done, strain thru sieve into another kettle. Measure how many cups of juice you have, and add that many cups of sugar. Cook for about ½ hour and put in jelly glasses with paraffin on top.
Posted in Canning and Preserving, Lollie's Recipes, Original Cookbook
Tagged jelly