Category Archives: Mary Louise’s Recipes

Miracle Icing

Posted on October 2, 2013 by | Leave a comment

This was always Daddy’s favorite icing on chocolate cake.  No birthday could be complete without this icing.

1 ½ c sugar
1/3 c water
1/8 tsp salt
2 unbeaten egg whites
¼ tsp cream of tartar
1 tsp vanilla

Mix sugar and water.  Cook after boiling for 3 minutes.  Place egg whites and cream of tartar in small mixing bowl.  Turn mixer to high speed and immediately add the hot syrup.  Continue to beat for 5 minutes.  Add vanilla and spread on cake.  Six marshmallows may be added to the hot syrup; allow them to dissolve before adding to egg whites.

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Posted in Desserts, Mary Louise's Recipes, Original Cookbook

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Chocolate Cookie Roll

Posted on October 2, 2013 by | Leave a comment

Buy a package of Famous Chocolate Wafers.  Whip a half pint of heavy cream, sweetened with sugar.  Using whipped cream as filling, put cookies together in stacks of four or five.  Refrigerate for 30 minutes.  On a large plate, stand wafer stacks on sides, forming a long roll.  Frost with whipped cream.  Refrigerate before serving.  Slice on diagonal.

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Sweet and Sour Pork

Posted on October 2, 2013 by | Leave a comment

A New Year’s Special

1 lb raw lean pork
1 c sugar
½ c vinegar
1 c water
1 tsp salt
1 large pepper, cut in squares
2 slices canned pineapple
2 Tbsp cornstarch

Cut pork into small cubes and brown thoroughly in small amount peanut oil.  In separate pan, heat vinegar and water, add green pepper, salt, sugar.  Boil one minute.  Add cornstarch which has been made into a smooth paste.  Stir constantly.  Add pork and pineapple.  Serves 4 over steamed rice.

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Easy Beef Stroganoff

Posted on October 2, 2013 by | Leave a comment

2 ½ lbs chuck or round steak, cut in strips
1 can condensed cream of mushroom soup
1 can condensed cream of onion soup
1 can condensed cream of celery soup

Blend together undiluted soups.  Pour over beef strips in baking pan.  Bake uncovered for 2 hours in 350°.  Serves 6.

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Barbequed Spareribs

Posted on October 2, 2013 by | Leave a comment

4-6 lbs spareribs
salt and pepper
½ c finely chopped onion
3 Tbsp vinegar
3 Tbsp sugar
1 c ketchup
3 Tbsp worcestershire sauce
1 Tbsp prepared mustard
1 c water

Season ribs. Place in shallow baking pan, cover tightly, and cook at 325° – 350° for one hour. Pour off drippings.  Combine remaining ingredients; pour over ribs and continue cooking for one hour or until done.  Baste occasionally.

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Barbequed Beef Brisket

Posted on September 23, 2013 by | Leave a comment

4 ½ lb fresh boneless beef brisket
1 medium onion quartered
1 clove garlic, crushed
1 bay leaf
2 c catsup
¼ c lemon juice
¼ c worcestershire sauce
2 Tbsp sugar
1 Tbsp salt
2 Tbsp liquid smoke
2 tsp celery seed
1 tsp chili powder

About 4 hours before serving : In covered kettle over high heat, heat to boiling brisket, onion, garlic, bay leaf and enough water to cover.  Simmer over low heat 2 ½ hours until tender.  Preheat oven to 325°.  In medium saucepan, over medium heat, combine catsup, 1 c water, and remaining ingredients.  Heat to boiling.  Drain meat, place in foil-lined shallow baking pan.  Brush meat with catsup mixture and bake 45 minutes, basting occasionally.  (Mom slices meat, heats with all sauce, and serves on buns.)  Serves 10-12.

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Meat-Stuffed Peppers

Posted on September 23, 2013 by | Leave a comment

8 green peppers
1 small onion, chopped
1 lb ground beef
2 Tbsl fat
4 medium tomatoes, chopped
1 ½ c cut fresh corn (3-4 ears)
salt and pepper

Remove tops and seeds from peppers parboil 5 minutes.  Drain.  Brown onion and meat in hot fat, add tomatoes, corn and seasonings.  (I just drained, canned, whole kernel corn.)  Stuff peppers and top with buttered crumbs.  Stand upright in greased baking dish, add a small amount of water.  Cover and bake in moderate (350°) oven 1 hour.  Serves 8.  Could be topped with can of tomato sauce.

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Bordelaise Sauce

Posted on September 23, 2013 by | Leave a comment

Always served with Mother’s famous tenderloin, it is also an excellent fondue sauce.

2 Tbsp butter
1 shallot, minced
1 onion slive
2 carrot slices
sprig of parsley
6 whole black peppers
1 whole clove
½ bay leaf
2 Tbsp flour
1 can condensed boullion, undiluted

Day before: In hot butter, brown all ingredients through bay leaf until golden and tender.  Add flour, cook over low heat, stirring until flour is lightly browned.  Stir in soup, simmer, stirring until thickened and smooth – about 10 minutes.  Strain.  Add: ½ tsp salt, 1/8 tsp pepper, ¼ c dry red wine, 1 Tbsp snipped parsley.  Refrigerate.  About 15 minutes before serving, reheat sauce covered in double boiler. If sauce is too thick, thin with 1 or 2 Tbsp wine. Serves 10.

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Posted in Mary Louise's Recipes, Original Cookbook, Sauces

Mom’s Meat Sauce for Spaghetti

Posted on September 23, 2013 by | Leave a comment

2 Tbsp salad oil or olive oil
1 clove garlic, mashed
¾ c chopped onion 1 c chopped green pepper
1 ¼ lb ground beef
1 6-oz can tomato paste
3 c hot water
½ tsp sugar
¼ tsp pepper
1 tsp salt
½ tsp oregano
1 lb cooked spaghetti

Heat oil in skillet.  Sautee garlic, onion, green pepper and beef.  Stir in tomato paste, water, sugar and seasonings.  Cover, simmer over low heat 1 hour. Uncover and continue cooking 15-20 minutes or until sauce thickens.  Serve over hot spaghetti.

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Chop Suey with Almonds

Posted on September 23, 2013 by | Leave a comment

Brown 1 lb lean pork strips (veal or chicken) in Wesson oil.  Add ½ c each sliced onion and green pepper, 1 c celery strips.  Cook 3 minutes.  Mix 1 Tbsp cornstarch in 1 c water.  Add and cool stirring until thickened.  Add 1 can drained bean sprouts and small can water chestnuts, sliced, ½ tsp salt, and 2 Tbsp soy sauce.  Heat. Serve with rice and toasted almonds.

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