Recipes from the grandmas
(Creta Ward)
8 boiled eggs, peeled and chilled
1 pound sausage
1/4 cup flour*
1egg, beaten
1 cup bread crumbs*
1/2 teaspoon Italian spices or mixed herbs
Season the bread crumbs with the herbs.
Make 8 sausage patties.
Roll eggs in flour. Mold sausage around eggs, covering completely and sealing seams. Roll in egg, and coat with seasoned bread crumbs.
Chill for at least half an hour.
Deep fat fry at 375° until golden brown.
*Currently a guess.
1 pound cranberries
1 orange (peel and all)
2 apples, cored
2 cups sugar
1 package orange jello
Grind the fruit together and add the sugar. Let stand several hours, then stir in the Jello.
Directions gleaned from: Better Homes and Gardens New Cook Book ©1981, page 710 (white sauce)
https://www.bettycrocker.com/recipes/eggs-a-la-goldenrod/0338c7c9-7c25-4857-b9d9-e461c2a08950
https://www.marthastewart.com/1514636/eggs-goldenrod
2 tablespoons butter
1 tablespoon flour
salt
pepper
1 cup milk
3 or 4 hard boiled eggs
buttered toast
Make a basic thin white sauce by melting the butter in a sauce pan and slowly stirring in the flour, salt, and pepper. When the mixture has browned slightly, add the milk. Stir until thickened.
Smash the hard boiled egg yolks and cut the whites into pieces. Stir the egg whites into the sauce.
Pour the sauce over the toast, and sprinkle with the yolks.
1 cup dried dates, sliced
1 cup seedless raisins
2/3 cup butter or oleo
1 1/4 cup brown sugar, packed
1/4 cup dark molasses
1/2 cup hot water
2 eggs
1 pound (2 cups) fruit and peels *
1 cup chopped nuts
3 cups all-purpose flour, sifted
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
*It looks like you can buy it this way?
Combine dates, raisins, 2/3 cup butter/oleo, brown sugar, molasses, and water. Boil gently for 3 minutes. Cool in a large mixing bowl, then beat in eggs. Add the fruit and peels and chopped nuts.
Sift the dry ingredients together, then add them gradually to the fruit mixture, beating well after each addition. Pour into a 9 inch tube pan lined with greased parchment paper.
Bake at 275° for 2 1/2 hours or until tester comes out clean. Remove the cake from the pan and cool thoroughly. Wrap securely in foil and store in a clean air-tight container in a cool place. Age 3 to 4 weeks to improve flavor. Will store well for 6 weeks.
Melissa’s Comment: I was worried about the “Age for 3 to 4 weeks” and “will store well for 6 weeks” since there is no alcohol in this fruitcake recipe, but here is an article from King Arthur Flour: https://www.kingarthurflour.com/blog/2016/11/03/fruitcake-timeline that implies this is ok. Maybe I will attempt this recipe this year! Carry on!
2 packages dry yeast
2 1/2 cups warm water (110°)
3/4 cup melted shortening
3/4 cup sugar
2 eggs, beaten
8 1/2 to 9 cups flour
2 1/2 teaspoon salt
Soften yeast in warm water. Add sugar, shortening, eggs, 4 cups of flour, and salt. Stir to mix and then beat until smooth.
Stir in remaining flour. You may need to use your hands to work in the last 2 cups.
Cover lightly and place in the refrigerator at least overnight or until needed. Pinch off as much as needed and let rise 1-2 hours. Bake at 400° for 15-20 Minutes.
From what I can tell from Grandma’s recipe box, she LOVED lemon desserts. You are going to see a LOT of lemon recipes. 🙂
3 heaping tablespoons corn starch
1/2 cup cold water*
2 1/2 boiling water*
1 cup sugar
3 egg yolks, beaten
1 tablespoon of butter**
juice of 1 lemon
grated rind of 1/2 lemon
Moisten the corn starch in the cold water, then add the sugar and eggs. Slowly pour the mixture into the boiling water, stirring constantly. Add the lemon juice and grated lemon rind. Turn the heat down and allow to thicken, continuing to stir.
*The water amount is a guess based on other lemon pie recipes I found. Good luck.
**As best as I can find, a lump is anywhere from one to four tablespoons. A tablespoon seems to be standard for lemon pie filling recipes.
Melissa’s Comment: I rearranged the directions here. I am pretty sure a lump of cornstarch and sweet, wet scrambled eggs would have been the result of the originally written method. Not that, you know, it’s happened to me or anything.
Thank you to Samantha, Michael, and Patch for recipe corrections.
2 cups sugar
1 cup light corn syrup
1 tablespoon butter
1 tablespoon vinegar
1/2 teaspoon baking soda
Cook the sugar, syrup, butter, and vinegar until it forms a soft ball when dropped into cold water (soft ball stage on a candy thermometer). Remove from heat and stir in 1/2 teaspoon baking soda. Add food coloring if desired.
Melissa’s Comments: I think we can guess what color food coloring Grandma liked to use! *grin*
Now I want popcorn balls.
Agnes
1/2 cup butter
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
3 tablespoons water
1/2 cup nuts
1 cup sugar
2 eggs, beaten
2 teaspoons baking powder
1/4 teaspoon salt
3 well ripened bananas
Mix together and pour into a greased and floured loaf pan. Bake at 350° for 1 hour.
A friend had some better instructions, so I am moving them up from Comments. Eventually, I will re-write the recipe here, but until then…
Patch
August 25, 2019 at 3:05 pm | Edit | Reply
I think Grandma was leaving out all the instructions she knew to do, like I did when I was copying down 23 different banana bread recipes or whatever it ended up being. 😀
(And when I was developing a new muffin recipe, or an applesauce bread recipe, etc, I just wrote down ingredients and skipped all the instructions. My grandchildren will despair! Hahahah.)
Read the ingredients by rows instead of columns, and then it’s more clear: butter and sugar go together, because they’re creamed together. Then you add the vanilla and the eggs. It works best to combine the dry ingredients (the next 4 things) in a separate bowl so that they’re well distributed when the dry and the wet come together. Not sure why the water and bananas are last, I normally add bananas after eggs. Not sure if it will change texture or consistency, or not.
1 peck cucumbers (may be about 12 pounds)
4 cups sugar
4 cups vinegar
1/2 cup salt
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed
1 1/2 teaspoons mustard seed
Wash and peel the cucumbers. Slice into 1/4 inch slices. Pack into glass jars. **
Wrap the celery seed and mustard seed in cheesecloth. Mix with the remaining ingredients, stirring until the sugar and salt are dissolved. *** Pour over the sliced cucumbers. Cover and store in the refrigerator. Ready to eat in a few days.
Makes 1 gallon.
**I can’t tell if this is “pack in jars or one large jar” or “pack in jars, but not large jars”. I know that it says no metal or plastic.
***I am guessing you would remove the cheesecloth wrapped spices at this point.
Melissa’s Comments: I note that there is no heat applied in this recipe so I am not sure that the salt and sugar are actually going to dissolve, but then again, I have never made refrigerator pickles!
(Arley Cookbook)
2 cans sweet potatoes
1/2 cup oleo, softened
1/2 cup milk
1/2 cup sugar
2 beaten eggs
1 teaspoon vanilla
1/2 cup oleo
1 cup brown sugar
1/2 cup flour
1 cup nuts (optional)
Drain sweet potatoes and crush. Add 1/2 cup oleo, milk, and sugar. Place in a greased 1 1/2 quart casserole dish.
Combine the remaining ingredients and top the potato mixture.
Bake at 350° for 50 minutes.
Melissa’s Comments: I thought at first that this was a variation of one of the family favorite holiday recipes, but as I typed it up, I realized we have either been doing it wrong, or this recipe was copied out wrong.
The holiday recipe puts the egg in the sweet potatoes (or yams), not the topping. I think probably the recipe was copied wrong? Beaten egg in the topping seems like it would make kind of a weird quiche texture on top of the mashed sweet potatoes.
