Here is Gramma in her kitchen
Hot Tuna Bread
1 (large) can tuna (or more) 1 loaf French bread
¼ cup salad dressing 2 Tbsp margarine
1/3 cup sour cream ¼ lb Swiss cheese
2 Tbsp chopped parsley onion
Combine tuna, salad dressing, sour cream and parsley. Chill. Slice bread in half lengthwise and put on baking sheet. Spread with margarine. Top with cheese slices trimmed to fit bread. Cover cheese with tuna mixture. Bake in 350 degree oven until lightly browned, about 25 minutes. Makes 6 servings.
Gramma says: You can add 4 hard boiled eggs to make it especially good. You can also use Provolone cheese instead of the Swiss cheese.
Sausage & Artichoke Soup
2- 12 oz. sweet Italian sausage (may use hot)
5 can- diced tomatoes- Italian style (grandma uses 4)
1 can- cream of onion soup
2 can- artichoke hearts- drained and chopped
3 cup- water
½ tsp.- oregano
½-tsp- Italian seasoning
½ tsp.- basil
Cook and drain sausage, add all other ingredients and heat through
Grandma note: freezes well
Broccoli Corn Casserole
¼ cup butter or margarine
1/3 cup dry bread crumbs
2 (10-oz) packages frozen broccoli cuts, thawed, drained, squeezed dry
2 (17-oz) cans cream-style corn
2 eggs, slightly beaten
In a small saucepan, over medium heat, heat butter until browned. Stir in bread crumbs. In 2-quart microwavable casserole, combine broccoli, corn, eggs and mixture, covered, several hours overnight.
To serve: Let stand sat room temperature 1 hour. Uncover broccoli. Microwave it (medium-high, 70% power) for 20 minutes, stirring every 5 minutes. Sprinkle remaining bread crumbs over the top. Microwave (medium-high, 70% power) until heated through and set in center (5-7 minutes.) Let stand 5 minutes before serving.
Tip: Casserole can be baked in 350 degree oven, uncovered, until set in center. (60 to 70 minutes.)
Party chicken
4 large split chicken breasts ( 8 Pieces )
Bacon
4 oz pkg. dried beef
1 can mushroom soup
1 cup dairy sour cream
Wrap breasts in bacon, place dried beef in 13x 9 baking dish. Put chicken on top, combine soup and cream. Pour over chicken and bake uncovered at 275 for 3 hours.
Snicker Cookies- 3 1/2 Dozen
2 sticks- butter softened
1 Cup- creamy peanut butter
1 Cup- light brown sugar
1 Cup- sugar
2 eggs
1 tsp- vanilla
3 1/2 Cups- flour
1 tsp- baking soda
½ tsp- salt
1 pkg -miniature snickers
Combine butter, peanut butter, and sugars with mixer on medium speed until light and fluffy. Slowly add eggs and vanilla until combined. Then mix in flour, salt and baking soda. Cover and chill 2-3 hours. Unwrap miniature snickers. Divide dough into 1 Tbsp pieces and flatten. Place ½ snickers in center of each piece of dough form into ball. Place on greased cookie sheet and bake at 350 degrees for 12-14 minutes. Cool on wax paper. Drizzle chocolate on top.
Nut Goodie Bars
1 12oz pkg chocolate chips 2 sticks margarine
1 12oz pkg butterscotch chips ½ cup evaporated milk
1 oz unsweetened chocolate ¼ cup dry vanilla pudding
2 cups peanut butter 2 lbs powdered sugar
1 lb Spanish peanuts
Melt both pkgs of chip and unsweetened chocolate. Add peanut butter. Spread ½ of the mixture into a 12” x 16” pan (greased.) Put in freezer to set.
Filling: Bring to a boil: evaporated milk, pudding and margarine. Stir in powdered sugar. Spread over chocolate mixture. Chill to set. Add Spanish peanuts to remaining chocolate and spread over the filling. Chill and cut into bars.
(Gramma says she used a 10” x 15” cookie sheet with sides.)
Taco Soup
1 lb hamburger
1 onion, chopped
Brown and drain
Add:
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can Rotel tomatoes (less if you don’t want it spicy
1 can (28oz) chopped tomatoes
1 can corn
1 packet taco seasoning
1 packet Ranch dressing mix
Simmer 30 minutes
Wild Rice Chicken Salad
1 cup wild rice
2 cups water
1 can chicken broth
Bring to a boil, cook and cool. In a heavy saucepan bring wild rice, water, and chicken broth to a boil; stir. Reduce heat and simmer, covered, 50-60 minutes or just until kernels puff open. Drain excess fluid, fluff with fork and cool.
2 cups green grapes
1 8oz can sliced water chestnuts- diced
½ cup green onion- diced
3 cups chicken or turkey- cubed
1 cup cashew- halves or pieces
Mix all of the ingredients together
Dressing:
1 cup mayonnaise
1/3 cup milk
2 Tbsp lemon juice
Salt and pepper to taste
Add to rice mixture, mix and serve cold. Serves 12-15
Golden Pork Chops
1 can (14 3/4oz) cream style corn
½ cup finely chopped onion
½ cup finely chopped celery
½ tsp paprika
1 ½ cups crushed corn bread stuffing
4 boneless pork loin chops (3/4” thick)
1 Tbsp brown sugar
1 Tbsp spicy brown mustard
In a bowl, combine the corn, onion, celery and paprika. Stir in stuffing. Transfer into a greased 11”x 7 x 2 baking dish. Arrange pork chops over stuffing. Combine the brown sugar and mustard, spread over chops. Bake uncovered, at 400 for 35-40 minutes or until meat juices run clear.
(yields 4 servings)
Cherry Pie
1 ¼ to 1 1/3 cups sugar
1 tsp lemon juice
2 ½ Tablespoons tapioca OR1/3 cup flour
4 cups pitted fresh red tart cherries OR 2 (1lb) can unsweetened drained pie cherries
1/8 tsp salt
1/8 to ½ tsp almond extract
2 Tbsp butter
Combine sugar, tapioca, salt and stir to blend. Add the rest of the ingredients except the butter and blend. Pour in pie pan and dot with butter. Arrange crust over filling. Seal and flute the crust. Cut vents. Bake at 425 degrees for 40-45 minutes. Pie will be golden brown.
Cauliflower, Broccoli & Grape Salad
1 bunch broccoli (tops only) 1 cup sunflower seeds
1 head cauliflower 1 cup red grapes
1 cup chopped celery 1 cup green grapes
¼ cup finely chopped onion 1 lb bacon (fried crisp)
Dressing:
1 cup mayonnaise
¼ cup sugar
1 Tablespoon vinegar
Gramma’s “You Don’t Have to Drink to Have a Good Time” Punch
2 pkg strawberry Kool-Aid
2 pkg cherry Kool-Aid
3 cups sugar
8 qts water
1 (6oz) frozen orange juice
1 (6oz) frozen lemonade
When you are ready to serve, add 2 liter bottle of 7-up or squirt.
Option Add frozen strawberries before serving.
Ribbon Salad
1 pkg (3 oz) each Jell-o Lemon, Lime & Raspberry
3 cups boiling water
1 cup miniature or diced marshmallows
1 ½ cups cold water
2 pkg (3 oz) cream cheese, softened
½ cup mayonnaise
1 cup whipped cream
1 can (1 lb 4 1/2oz) crushed pineapple
Dissolve Jell-o flavors separately, using 1 cup boiling water for each. Stir marshmallows into lemon gelatin; set aside. Add ¾ cup cold water to lime Jell-o; pour into a 13x9x2” pan. Chill until set, but not firm. Add ¾ cup cold water to raspberry gelatin; set aside at room temperature. Then add cream cheese to lemon mixture. Chill until slightly thickened. Then blend in mayonnaise, whipped cream and add crushed pineapple. Chill until set, but not firm. Meanwhile, chill raspberry gelatin until thickened pour over lemon gelatin. Chill until form. To serve, cut into squares. Makes about 10 cups, or 12-15 servings.
Almond Crackers
42 Club Crackers Lay them individually on a cookie sheet
Melt ½ cup butter and then pour in ½ cup sugar. Let it come to a boil and boil for 2 minutes, stirring occasionally. Take off the stove and add 1 tsp vanilla. Stir. Immediately pour or spread over the top of the crackers. Do this quickly. May have to spread.
Sprinkle 1 cup slivered almonds over the top of each cracker.
Cook in 350 degree oven for 8-10 minutes or until light golden. Remove onto waxed paper immediately from oven or will stick to pan. Let cool.
Chafing Dish Meatballs
2 lb ground beef 1 Tbsp snipped parsley
½ cup dry bread crumbs 1 tsp salt
1/3 cup minced onion 1/8 tsp pepper
¼ cup milk ½ tsp worcheshire sauce
1 egg ¼ cup oil
1 bottle (12 oz) chili sauce
1 jar (10 oz) grape jelly
Mix ground beef, crumbs, onion, milk, egg and 4 seasonings. Gently shape into 1” balls and brown in oil in skillet. Drain oil. Heat chili sauce and jelly until the jelly is melted stirring constantly. Pour over the meatballs and stir until coasted. Simmer 30 minutes. Serve hot in a chafing dish. Makes 5 dozen meatballs. The meatballs could be browned in 400 degree oven instead of in a skillet.
(Amy’s mom says that you can buy the pre-made meatballs and just make the sauce for them.)
Cranberry Salad
1 (1lb) can whole cranberry sauce ½ cup mayonnaise
1 cup boiling water 1 diced apple
1 (3 oz) pkg strawberry jello ¼ cup chopped walnuts
1 Tbsp lemon juice
¼ tsp salt
Heat cranberry sauce; strain. Mix liquid, boiling water and jello, stirring until completely dissolved. Add lemon juice and salt. Chill mixture until slightly thickened. Add mayonnaise; beat until fluffy. Fold in reserved cranberries, apples and nuts. Stir and chill until firm.
Best Deviled Eggs
12 hard-cooked eggs ¼ tsp salt
½ cup mayonnaise ¼ tsp paprika
1 tsp dried parsley flakes 1/8 tsp pepper
½ tsp dried chives 1/8 tsp garlic powder
½ tsp ground mustard 2 Tbsp milk
½ tsp dill weed (fresh parsley & additional paprika for garnish)
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the next 10 ingredients; mix well. Evenly fill the whites. Garnish with fresh parsley & paprika. Yield 2 dozen.
Scalloped Carrots
5 cups carrots sliced
1 med onion chopped
3 Tbsp margarine
1 can celery soup
½ cup cheddar cheese, grated
1/3 cup margarine, melted
Salt and pepper, to taste
2 cups herb bread stuffing mix
Milk, to thin soup mixture
Cook carrots in salted water. Drain. Cook onion in 3 Tbsp margarine. Stir in soup, salt and pepper, cheese and carrots. Add milk to thin consistency. Place in 2 quart casserole. Toss bread stuffing in melted margarine. Spoon over carrots. Bake 350 for 20-30 minutes.
Grammas Note: May use dry bread crumbs flavored with sage and parsley or Stove
Top stuffing. (omit tossing in melted margarine if stuffing is already prepared) Could substitute crushed potato chips for topping carrots.
Lemon Cheesecake
Stir 1 (8 oz) package cream cheese until very soft. Blend in ½ cup milk until smooth. Add 1 ½ cups milk and a small package lemon instant pudding mix. Beat slowly with rotary beater for 1 minute. Pour at once into a 9 inch crumb crust. Chill.
Optional: Sprinkle graham cracker crumbs on top.
Ham Balls
3 lbs ham, ground
2 lbs ground beef
3 eggs
3 cups crushed graham crackers
2 cups milk
Combine all ingredients and mix well
Use 1/3 cup measuring cup and shape in balls
Place in baking dishes and cover with sauce
Sauce
2 cans tomato soup
¾ cup vinegar
2 ¼ cups brown sugar
2 teaspoons dry mustard
Bake at 350 for 1 hour Makes over 30 meatballs. Freeze after baking, will freeze up to 6 weeks
Grandma’s Note: I only use 1/2 cup of vinegar as ¾ cup seems to make them too tangy
Apple Cake
¼ c. butter
2 cups sugar
2 eggs
5c. apples chopped
2c. flour
1 tsp. soda
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. allspice
1 c. nuts
Bake @ 350 in 9 x 13 pan
Bake until lightly browned
½ cup melted butter
1c. sugar
1/2 c cream
Put in double boiler and bring to boil. Take it off.
Serve warm on cake
Maraschino Cherry Salad
8 oz cream cheese
Large Jar maraschino cherries
½ cup sugar
1 large can drained crushed pineapple
2 cups kool whip
Soften cheese,
Stir in enough cherry juice to make it pink (approx ½ of juice)
Add sugar and mix well,
Stir in pineapple-cherries and cool whip in bowl.
May add crushed nuts on top
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