Hubert Heilman once broke his dessert dish scraping the bottom for the last of this.
1 c chocolate chips
2 Tbsp shortening
1 c confectioners sugar
½ c hot milk
Melt chocolate over hot water in double boiler. Add shortening and sugar. Add milk slowly, stirring constantly, until smooth. Serve over ice cream.
Mix together ½ c shortening, 1 ½ c sugar and 2 eggs. Stir in 1 c sour cream and 1 tsp vanilla. Sift together and add 2 ¾ c flour, ½ tsp soda, ½ tsp baking powder, and ½ tsp salt. Chill one hour. Drop on lightly greased baking sheet and bake for 8-10 minutes at 425°. Frost with powdered sugar icing and sprinkle with chopped nuts.
Let a 3 oz pkg of cream cheese and 1 stick of margarine soften to room temperature. Cream and add 1 c flour, sifted. Chill at least one hour. Shape dough to bottoms and sides of small tart tins. Filling : Beat 1 egg, add ¾ c brown sugar, 1 Tbsp soft butter, 1 tsp vanilla, dash of salt, and 2/3 c of chipped pecans. After beating, fill each little cup ¾ full and bake 25 minutes at 350°. When cool, remove from pans and sprinkle with powdered sugar. (I skip the powdered sugar.) These can be frozen.
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.
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.
Posted in Desserts, Mary Louise's Recipes, Original Cookbook
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.
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.
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.
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.
Posted in Entrees, Mary Louise's Recipes, Original Cookbook
Tagged ground beef, peppers, vegetables