Good morning and welcome to your Sunday edition of A to Z Recipes newsletter. We will be sharing the last batch of recipes from the last monthly theme topic: Heirloom Recipes.

I would like to wish all mothers out there the best of days. Mother's Day is a wonderful time to celebrate all that was done for you by a loving woman. For some, that woman was not a birth mother. Make sure you tell your mother you love her, even if in prayer. My mother tells us to this day that the only thing she wants for and from her eight children is prayer. I learned long ago that prayer is truly the best gift. Mother knows best...

As a belated gift to my own mother, we are attending an Astros game and spending the afternoon and evening together this coming Friday. There will be three generations in attendance (Mom, Angela and me). There are not many folks as avid a sports fan as my mom. She can rattle off stats like a paid sportscaster, lol. Angela is at her heels when it comes to baseball. That girl loves the game and is very excited about going. We will be doing one of my (almost famous) "car picnics" along the way. It's sort of like a regular picnic minus the ants, lol. We'll have sandwiches with lots of fresh ingredients on whole wheat croissants, Scottish Eggs, some raw veggies, fresh fruit, and small cups of dip. I haven't quite figured out what type of dessert to pack, but I imagine chocolate chip monster cookies may fit in the plan. I guess the northerners would consider it a tailgate party, but we'll be nice and cool in my air-conditioned car. The Astros have Friday Night Fireworks on tap, so the night should be a blast!

Before we get to the theme recipes, I would like to remind you of our current theme of Regional Recipes - Food From Home. As I am going to prepare a special permanent web page to showcase the submissions, I would really like it if everyone could send at least one recipe from their area. I would hate to not include a state or country because no one sent in a recipe for it. Please make this a great web page and theme issue by sending in your recipes using this email link:

Regional Recipes - Food From Home

The recipes in today's issue from the past theme are some of the best ones to me. They are special recipes that you grew up with, which make them absolute keepers! I thank each of you who sent in a recipe or other materials for the issue. Remember: A to Z Recipes is nothing without your participation. Have a wonderful day.

"This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."
~Mario Batali

To Mothers who have gone on... including mine...

Shared by Treva, Eastern TN

If Roses grow in Heaven,
Lord please pick a bunch for me,
Place them in my Mother's arms
And tell her they're from me.

Tell her I love her and miss her,
And when she turns to smile,
Place a kiss upon her cheek And hold her for awhile.

Because remembering her is easy,
I do it every day,
But there's an ache within my heart
That will never go away....



A Recipe for a Happy Day

This came out of an old community cookbook.

Ingredients

1 cup friendly words
2 heaping cups of understanding
4 heaping teaspoons of time and patience
A pinch of warm personality
A dash of humor

Measure words carefully: add heaping cups of understanding using generous amounts of time and patience; cook with gas on front burner; keep temperature low -- DO NOT BOIL. Add a dash of humor and a pinch of warm personality; season to taste with Spice of Life; serve in individual molds.

USE COFFEE FILTERS TO:

Shared by Jean, Syracuse, NY

1. Diffuse the flash on a camera. When you're taking a close-up, soften the brightness by placing a coffee filter over the flash.

2. Strain wine from a bottle with a broken cork. Place the filter over a pitcher or a carafe and slowly pour the wine into it.

3. Serve popcorn or other snacks. The filters act as disposable bowls, so there's no dishwashing.

4. Make yogurt dip. Use a rubber band to secure a paper coffee filter over the mouth of a deep cup or jar. Slowly pour 8 ounces of plain yogurt onto the filter. Let drain for one hour. In a bowl, mix the thickened yogurt with 1 small minced garlic clove, 1 tablespoon chopped fresh parsley, and salt and pepper to taste. Serve with crackers.

5. Heat up leftovers in the microwave. Use a filter as the protective covering over a bowl or a plate.

6. Prevent soil from draining out of flowerpots. When repotting, place a filter at the bottom, over the drainage hole, then add the soil.

7. Prevent scuffs and scratches on fine china. Use flattened coffee filters as spacers when you stack your dishes.

8. Protect hands from Popsicle drippage. Slide the wooden stick of an ice pop through a coffee filter so your hands stay mess-free.

9. Serve pita sandwiches. A circular filter is the perfect size for carrying a sandwich on the go.

10. Clean windows and glass when you're out of paper towels. Coffee filters leave no lint or other residue.

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

HeHeHeHe...

Shared by Linda, MI

A man dies and finds himself standing third in line at the Pearly Gates. The Angel explains that admission requirements are now a bit more strict, as a few slum landlords and con artists have managed to slip into Heaven without being detected.

He queries the first candidate: "What was your annual salary, and what was your profession?

"I made $150,000 as an attorney," comes the reply.

"You may enter," says the Angel.

Second candidate, same question.

"I made $95,000, I was a realtor." He is also permitted to enter.

Now it is the third man's turn.

"My annual salary was $175."

"Cool!" replies the Angel, "and what ezine did you publish?"



Mothers...You Gotta Love 'Em!

Shared by Angelique, TX

One morning I was called to pick up my son at the school nurse's office. When I walked through the main entrance, I noticed a woman, curlers in her hair, wearing pajamas.

"Why are you dressed like that?" I asked her.

"I told my son," she explained, "that if he ever did anything to embarrass me, I would embarrass him back. He was caught cutting school. So now I've come to spend the day with him!"



If you Love Something

Set it free
If it comes back,
it was and always will be yours.

If it never returns,
it was never yours to begin with.

If it just sits in your Living Room,
messes up your Stuff,
eats your Food,
uses your Telephone,
takes your Money,
and it never appeared that you actually set it free in the first place.
You either Married it, or gave Birth to it!



Grandma's Revenge

When MY three-year-old son opened the birthday gift from his grandmother, he discovered a water pistol. He squealed with delight and headed for the nearest sink. I was not so pleased. I turned to Mom and said, "I'm surprised at you. Don't you remember how we used to drive you c-r-a-z-y with water guns?" 

My Mom smiled and then replied....."I remember."



Motherese 
by Erma Bombeck

Another mothering tool used universally is "motherese." It's a language unto its own, spoken and passed down from one mother to another. There are hundreds of phrases, oldies but goodies, that will get a mother through the first eighteen years of a child's life. 

Consider these examples:

This is going to hurt me worse than it hurts you.
I'm doing this because I love you.
Don't talk with food in your mouth. Answer me!
Never mind, I'll do it myself.
I'm not going to speak to you again.
Children should be seen and not heard.
I'll give you something to cry about.
Keep your hands where they're supposed to be.
Why don't you grow up?
When are you going to act your age?
I'll treat you like an adult when you start acting like one.
You'll always be Mama's baby.
I'm going to send all that food you left on your plate to all the starving Armenians.
Do you want mommy to leave the house and never come back?
You're going to drive me to an early grave.
That's what you get for not listening.
Just wait till you have children of your own!
Wait till your father gets home!
That does it. I'm sending you to your room!
Where did I fail?
What's a mother for but to suffer?
What am I? Your maid?
Fool me once, shame on me--fool me twice, I'll kill you.
If your friend jumped off a bridge, would you do it too?
If you fall off that swing and break a leg, don't come running to me.

H-O-T OLIVES

~Submitted by Pat, Minden, NV

Source: my dear mom

40 large pimiento stuffed olives or 60 medium pimiento stuffed olives
1 cube butter
1 cup flour sifted with a lot of paprika
2 cups grated cheddar cheese

Drain olives very well. Cream together butter and cheese then add flour and mix well. Make a ball of about 1 teaspoon of mixture and cover each olive. Place on cookie sheet. Store in refrigerator over night ( or at least 6 hours)

Bake at 350 degrees 20 minutes Serve hot.

May be made ahead and frozen.


WINE CAKE

~Submitted by Pat, Minden, NV

Source: my dear mom

1 package yellow cake mix
1 package instant vanilla or lemon pudding
4 whole eggs
3/4 cup oil
3/4 cup Sherry wine
1 teaspoon nutmeg

Beat eggs until creamy and thick. Add balance of ingredients and beat on high speed for 5 minutes. Oil bunt or angel food cake pan, dust lightly with flour. Bake (approximately) 50 minutes at 350 degrees.

GLAZE

1 cup powdered sugar
1/4 cup Sherry

Pour over cake while hot.


BREAD AND BUTTER PICKLES

~Submitted by Carol, Upstate NY

I got this recipe from one of my neighbors, when I was a teen, back in the 60's. It probably came from her mother.

* Exported from MasterCook *

Bread and Butter Pickles

Recipe By :
Serving Size : 6 Preparation Time :2:00
Categories : Relishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 cucumbers -- sliced
2 cups pearl onions -- sliced
1/2 cup salt
2 cups vinegar
1 cup water
4 cups sugar
3 tablespoons mustard seed
1 teaspoon celery salt
1 teaspoon turmeric

Mix cucumbers, onions, and salt in a enamel or stainless steel container. Let stand for at least 3 hours or overnight. Drain.

Bring the rest of the ingredients to a boil in a stainless steel kettle, adding the cucumbers and onion slices. Cook slowly for 3 minutes, not white boiling.

Put in sterilized pint jars. Process for 5 minutes in a water bath canner.


GRANDMA LINDSEY'S BAKED BEANS

~Submitted by Carol, Upstate NY

I got this recipe from my nephew's wife, this past weekend. She got it from her Grandmother. It is really great!!

* Exported from MasterCook *

Grandma Lindsey's Baked Beans

Recipe By : Amber Gorman
Serving Size : 12 Preparation Time :0:30
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs sliced bacon
8 large onions
2 tsp dry mustard
1 cup vinegar
1 1/2 cups brown sugar
2 cans red kidney beans -- drained
2 cans lima beans -- drained
2 cans butter beans -- drained
2 cans pork and beans -- undrained

Cut up bacon and onions into large frying pan. Simmer vinegar, brown sugar and mustard, together with onions and bacon until onions are cooked thoroughly. Add all the beans. Mix well and put in crock pot (for a few hours) or Dutch Oven (bake for an hour at 350°).


APRICOT BALLS

~Submitted by Robyn, Auckland, New Zealand 

Makes 48 

500g dried apricots 
1 teaspoon orange rind
? cup orange juice
1 cup sugar
Castor sugar 

Mince apricots finely and grate rind of orange.

In a saucepan put orange juice and sugar. Bring to boil, stirring all the time.

When mixture boils, stop stirring and boil gently until mixture is the thickness of liquid honey, about 6 minutes.

Remove from heat and add orange rind and minced apricots. Allow mixture to cool slightly.

When cool enough to handle, roll mixture in small balls, then toss in castor sugar.


SUGARED & SPICED NUTS

~Submitted by Robyn, Auckland, New Zealand 

Makes 1 cup. 

Suitable nuts include almonds, brazil, and hazelnuts. 

1 cup selected blanched nuts
2/5 cup sugar
? cup water
cinnamon

Put nuts in a baking dish. Bake at 200?C for about 5 minutes or until roasted.

Put the nuts into a frying pan. Stir in the sugar and water. Mix well.

Cook over medium heat until the liquid evaporates and the sugar is bubbly. Remove from the heat.

Sprinkle with a little cinnamon. Stir constantly while the nuts cool to prevent sticking.

The nuts will become sugary in a few seconds.

Cool. Store in an airtight container.


RHUBARB PUDDING

~Submitted by Robyn, Auckland, New Zealand 

4 cups rhubarb pieces about 1 inch long
? cup sugar
sprinkling ground ginger
? cup plain flour
1 egg 

TOPPING

? cup brown sugar
? cup plain flour
2 oz butter
sprinkling nutmeg 

Beat egg well, add rhubarb and mix. Combine sugar, ginger and flour, add to rhubarb, mixing until well coated.

Put into a greased ovenproof dish. 

Sift together flour and nutmeg of topping ingredients. Add the sugar and then rub in butter until crumbly.

Scatter over rhubarb and bake in a moderate oven 400?F about ? hour.

Serve with whipped cream or boiled custard.


FRUIT SQUARES

~Submitted by Robyn, Auckland, New Zealand 

Makes 24 

? cup sultanas
? cup currants
1 cup grated apple
2 cups stale cake crumbs
1 cup sugar
2 teaspoons lemon juice
? teaspoon mixed spice
? teaspoon nutmeg
? teaspoon vanilla
250g flaky pastry
beaten egg for glazing 

Mix all ingredients except the pastry and beaten egg, together.

Roll out pastry to twice the size of a 30 x 20 cm sponge roll tin.

Cut in half and place one half on the bottom of the tin.

Spread the fruit mixture over the top.

Cover with the second pastry half.

Beat the egg and brush the pastry with this.

Prick or mark pastry.

Bake at 230?C (450?F) for 20 minutes or until the pastry is golden brown.

Cool in the tin.

Cut into squares when cold.


TREACLE PUDDING

~Submitted by Robyn, Auckland, New Zealand 

1 lb flour
4 oz chopped suet
1 breakfastcup treacle*
1 egg, beaten (optional)
1 heaped teaspoon baking powder
1 teaspoon ground ginger
1 breakfastcup milk 

Put flour into a bowl with baking powder and ginger. Add suet and rub well into the flour.

Mix treacle and milk in a basin, stir into the large bowl and beat well together.

Grease a quart basin, put in the mixture, tie firmly over it a cloth wrung out of boiling water and dredged with flour.

Plunge it into a saucepan of boiling water and boil steadily about 2 hours.

*Treacle, starting around the 17th century, means molasses in English usage. Originally in England it referred to a medicinal antidote composed of many ingredients, including honey. Treacle and honey were used as medicines and to sweeten medicines before refined white sugar made from sugar cane made its way to England for the first time in the 13th century.



GRANDMA PRATT'S HARD GINGERBREAD COOKIES

~Submitted by Rusty, Leesburg, FL

1 cup sugar
1 tsp. baking powder
1 cup molasses
1/2 cup shortening
1 heaping tsp soda
1 egg
1/2 cup water
1 tsp each of cinnamon, nutmeg, ginger and salt
flour to make stiff dough to roll

Mix dry ingredients and set aside. Beat shortening and sugar together and add the egg and molasses and water. Add the dry ingredients and mix well.

Roll portions of the dough on a lightly floured board to 3/8" thick. Cut dough into desired portions with a knife and place on greased cookie sheets. Sprinkle with sugar and press in lightly by dragging a fork across each cookie. 

Bake 350? until firm when lightly touched.

(There were no directions for making these cookies. I've written the way I've always made them. This recipe was from my husbands grandmothers cookbook and a very favorite of mine. They were quite crisp the first day they were made, but I always put a slice of bread in the container to soften them a bit.)


GRANDMA HELEN'S POTATO SALAD
VERY TNT - terrific!

~Submitted by Margo, CO

3 potatoes (golden), cooked, peeled and cubed*
4 hard boiled eggs - sliced and then cut in 1/3's
4 - 5 midget pickles, diced finely or minced
1/2 c onions - diced finely or minced
3 HEAPING Table SERVING spoons Miracle Whip
1 heaping tsp mustard (regular)- not a soup spoon, but the size smaller than that (literally a teaspoon like that with which you stir sugar into coffee)
pickle juices
1 TBSP sugar
salt to taste - takes quite a bit cuz potatoes soak it up
1/2 tsp celery seed

In large bowl, combine Miracle Whip, pickle juice, mustard, salt sugar, celery seed and minced onions and pickles. Mix well.

Add potatoes and eggs (I do this about 1/4 of them at a time). Mix lightly. Chill.

**I cook the potatoes with jackets on well ahead of time so they can be stuck in the refrigerator enough to cool. Makes peeling and cutting much easier and with the miracle whip I feel just safer about the whole thing. OH - and I eyeball the potatoes - could be 1 or 2 more than 3 potatoes unless the potatoes are really good sized.
And I've doubled the recipe with no problems too.


GRANDMA HELEN'S FUDGE

~Submitted by Margo, CO

**cool dry day just like divinity

2 c white sugar
3 TBSP cocoa
1 c milk
1 TBSP butter
1 tsp vanilla

Mix sugar, cocoa and milk in saucepan.
Cook until soft boil.
DO NOT STIR milk mixture.
Cool.
Add butter and vanilla.
Beat crud out of (quote!) by hand until smooth.
Put in greased plate or dish.
Refrigerate until firm.


COCOA CREAM FROSTING FOR ANGEL FOOD CAKE

~Submitted by Margo, CO

3/4 c sugar
3 TBSP cocoa
1/8 tsp salt
1 pint heavy (whipping) cream
1/2 tsp vanilla (heaping!)

Mix sugar, cocoa and salt.
Add to whipping cream.
Chill mixture 3-4 hours minimum.
Whip mixture, adding vanilla at end of whipping.
Cut cake in half horizontally.
Frost bottom layer, the put top back on and frost rest of cake (don't forget to frost the hole too!).

**Remember - cake has to be refrigerated after frosting.


GRAHAM CRACKER CRUST (MW)

~Submitted by Margo, CO

makes 9" pie shell

1/3 c butter
1 1/2 c graham cracker crumbs
1/3 c firmly packed brown sugar

Place butter in 1 quart bowl.
Microwave on HIGH until melted.
Add graham crackers and brown sugar, mixing thoroughly.
Press mixture firmly and evenly around bottom and sides of 9" pie plate.
Microwave -- HIGH - 2 minutes until hot.
Cool completely.


BANANA (VANILLA) CREAM PIE (MW)

~Submitted by Margo, CO

Makes 1 9" pie

3/4 c sugar
3 TBSP corn starch
pinch of salt
2 c milk or half and half
3 egg yokes - slightly beaten (use whites for meringue)
2 TBSP butter
1 tsp vanilla extract
2 - 3 ripe bananas

Combine sugar, corn starch and salt.
Gradually stir in milk.
Microwave 6 minutes - MEDIUM HIGH - or until thickened. Stir 2 times during the 6 minutes
Stir a little of the hot mixture into the egg yolks (this is called tempering :) )
Blend warm yolks into hot mixture.
Microwave 1 minute - MEDIUM HIGH - until custard coats a METAL spoon. (If it doesn't coat spoon well won't set up in pie either)
Stir in butter and vanilla until butter melts.
If making banana cream, put a little custard onto crust.
Then layer bottom with bananas.
Then pour rest of filling over top.
Place meringue over top of custard (the hot custard helps the meringue cook from the bottom too).
Make sure that meringue goes all the way to edge of pie.

Chocolate Cream Pie

recipe above except

increase sugar to 1 c
melt 2 squares (1 oz each) unsweetened chocolate
Add to custard w butter and vanilla


MERINGUE

~Submitted by Margo, CO

for 9" pie

3 egg whites
1/4 tsp cream of tartar
1/2 c sugar
1/2 tsp vanilla

Beat egg whites and cream of tartar until foamy.
Gradually beat in sugar.
Continue beating until stiff peaks form.
Add vanilla and mix well.
Gently spread meringue over pie filling, sealing meringue to edges of crust
Brown under conventional broiler.


Here's another round of recipes. I found Great-Great Grandmother Young's Christmas Cake recipe. I want to thank you for this particular monthly theme as it brought back so many good memories. We had Dad & Mom and 17 other uncles & aunts plus their spouses to love and raise us. No one ever was concerned about someone else correcting their children as they were all God-fearing people with each other's best interests at heart. Last night as I was digging for more old recipes I got a phone call from my cousin Debbie that her mom, the remaining child on Dad's side of the family had passed away yesterday morning at 89 years young. Her name was Ruby Nell Keepers and she was a beautiful, beautiful person. Again, hope you will enjoy these.
Mary S., Houston, TX 

GREAT-GREAT-GRANDMA YOUNG'S CHRISTMAS CAKE 

~Submitted by Mary S., TX

G-G-Grandma Young brought this recipe from Sweden when she and my G-G-Grandpa migrated to America. She passed it along and when I was 12 I spent a whole day under my Grandma's tutelage learning how to make this family favorite. None of the other grandchildren were much interested in cooking or baking so I became the delegated one. I most vividly remember whipping the egg whites BY HAND as Grandma said no one had ever used an electric mixer when making this before, so why should I break tradition now? Today I give thanks for electric mixers and other modern conveniences that Grandma would never even think about using in her kitchen. 

9 eggs, save 6 egg whites for the icing 
3 cups sugar 
1-1/2 cups butter, melted 
2 cups sweet milk 
5-1/2 cups flour 
1-1/2 heaping tsp. cream of tartar 
3/4 heaping tsp. baking soda 

Dissolve the soda in the milk. Beat eggs and sugar together then add milk and melted butter. Sift flour and cream of tartar together 3 times. Add this to the other mixture. Stir in soda and milk. Mix well. Add a pinch of salt and vanilla to taste. If using cream of tartar you will want a thin batter. Add a little extra milk if necessary to achieve that. Bake in greased and floured round cake pans. This recipe will make 8 or 9 thin layers. 

Icing for Christmas Cake 

6 cups sugar 
3/4 cup Karo syrup 
Reserved egg whites from above 
Fresh coconuts, reserve milk and grind coconut meat 
Fresh raisins and chopped pecans 

Boil some water. Pour just enough over the sugar and syrup to dissolve the sugar. Boil this mixture until it threads. Beat the egg whites until semi-stiff. Add a pinch of salt. When the syrup threads really well pour the syrup in a thin stream over the egg whites, stirring constantly until all the syrup is used. Beat and stir until the icing begins to sugar. To assemble: Ice 1 cake layer. Sprinkle with chopped pecans, fresh raisins and freshly ground coconut. Ice bottom of second layer to make it stick to the first layer. Ice second layer then top with pecans, raisins & freshly ground coconut. Ice bottom of third layer and repeat. This should make three 3-layer cakes. Drizzle coconut milk over tops of cakes (this helps keep them moist) and wrap in aluminum foil. Can be frozen if desired. Grandma and Grandpa would often make 17 or more of these cakes every year for family and friends. 


AUNT RUBY'S ROLLS 

~Submitted by Mary S., TX

This is from Dad's sister-in-law, Ruby Harrison Hoggard. Dad's oldest brother, Hobart, and wife Ruby, raised Dad from about his 13th year on. Uncle Hobart and Aunt Ruby lived in Jayton, Texas, a small town in the Texas Panhandle. Aunt Ruby was a fantastic cook and kept a big wooden bowl full of flour in her pantry. Whenever she wanted to make rolls or biscuits she'd pull that bowl out and mix whatever right in the bowl. It always tasted so good and as a child I often wondered if I had a wooden bowl like hers if my biscuits and rolls would turn out as good as hers. 

1 pkg yeast dissolved in 1 cup warm water 
2/3 cup Crisco shortening 

Pour 1 cup hot water over the Crisco. Drain that off into another bowl and add 1/2 cup sugar to that water. Pour 1 more cup of hot water over the Crisco and by then it should be completely melted. Add this mixture to the other water, add salt and yeast & water. Add enough flour to make a soft dough. Put in a big greased pan and let rise twice. Shape dough into rolls or cut out with cutter and let rise again. Bake. If dough is made the day before can put it in the ice box and let it set until baking day. 


AUNT EVELYN'S DATE-NUT BALLS

~Submitted by Mary S., TX

Aunt Evelyn (Young) Huck was I believe Grandma & Grandpa's 7th child. No gathering was ever complete without a plate of her favorite date-nut balls. I got my middle name from her (Mary Evelyn) and she was like another mother for me. She was a fantastic seamstress and quite a painter and spent a lot of time making clothes for me. Of course when I tried to sew I'd always end up in her living room while she patiently explained how to do my projects. She passed away about 14 years ago and I miss her still. 

1/2 cup butter or margarine 
3/4 cup sugar 
1 8-oz pkg dates, chopped 
2-1/2 cups Rice Krispies cereal 
1 cup chopped pecans 
Coconut or powdered sugar (our fave is coconut)

Mix butter, sugar, and dates in a medium saucepan. Bring to a boil and cook, stirring constantly for 3 minutes. Stir in cereal and pecans. Cool slightly to where you can handle the mixture. Roll into walnut-sized balls in your hands and then roll in coconut or powdered sugar. 


AUNT MILLIE'S CHICKEN & SPAGHETTI 

~Submitted by Mary S., TX

Aunt Millie (Young) Welsh was the 6th of the nine children. She was bright-eyed and never met a bridge game she didn't like. She also loved to have family gather at her house where her famous Chicken & Spaghetti dinner would be followed by rousing domino games of "42". I learned to play 42 at age 11 and felt like such a grown-up being able to do so. I loved to be Aunt Millie's partner and whip up on my Mom & Dad. Enjoy her specialty! 

1 whole chicken, cut up or 
One package of chicken breasts, legs, or thighs 
2 cans Cream of Chicken soup 
1 small jar diced pimentos 
1 jar sliced mushrooms 
1 large onion, chopped 
3 to 4 ribs of celery, diced 
One good handful of spaghetti 
2 lbs. Velveeta Cheese 

Remove as much skin from the chicken as possible. Boil chicken, celery and onions in salted water to cover. When done remove chicken and pick the meat from the bones. Break the spaghetti strands in half and cook in the chicken stock. When spaghetti is done do not drain. Stir in the 2 cans of soup, the pimentos, mushrooms and deboned chicken meat back into the spaghetti in the pot. Let simmer for 10-15 minutes, stirring occasionally. Chunk Velveeta cheese up and stir into spaghetti mix. Stir until cheese is melted. Mixture should be moist but not overly so. If too dry add a little milk until it reaches the desired consistency. 

When she wanted to dress her meal up Aunt Millie would put the chicken & spaghetti mix into a lightly greased casserole dish, top it with buttered garlic bread crumbs and bake until the topping was browned. She would use crushed corn flakes or bread crumbs mixed with melted butter and garlic powder to taste. 

She always served this with crusty garlic bread and a fresh garden salad. 


ROBERT'S FRIED CABBAGE 

~Submitted by Mary S., TX

On the Hoggard side of the family, Dad's oldest brother's wife, Ruby, used to fix cabbage that was out of this world. One of my brothers, Robert, resurrected this recipe and here it is for your enjoyment. 

2 heads cabbage, chopped 
1 or 2 lbs bacon, fried crisp and crumbled 
1 or 2 onions, chopped 
Fresh garlic to taste, chopped 
Salt & pepper 

Dry the bacon until crisp then crumble it and set it aside. Saut? the onion and garlic in the bacon grease. Add chopped cabbage and stir fry until cooked. Season with salt & pepper and serve. Note: If cabbage has a strong taste you can add a couple tablespoons of sugar when adding other seasonings. 


BECKY'S MOM'S GREEN BEANS 

~Submitted by Mary S., TX

This recipe came from a coworker. One Thanksgiving I was searching for a different way to fix green beans since everyone was tired of the same old green beans. Becky offered this recipe and I got rave reviews from all the family. 

1 medium onion, chopped 
1 stick butter 
1/4 cup flour 
1-1/2 cups milk 
1/2 lb Velveeta cheese 
2 tsp. soy sauce 
1/2 tsp. black pepper 
2 cans sliced mushrooms 
1 can sliced water chestnuts 
3 cans green beans (or can use fresh, just cook them first) 

Saut? onion in the butter. When onion is soft stir in flour, cook for a minute or two then stir in milk. When sauce is smooth add Velveeta, a dash of Tabasco sauce, soy sauce, pepper and a dash of Accent. Drain mushrooms and water chestnuts and add to sauce. Bake at 350 degrees for 30-40 minutes. 


WHISKEY BALLS

~Submitted by Mary S., TX

This recipe came from an "older, more experienced" cousin as I was a newly-wed, young and na?ve at the time. We hadn't been married too long when hubby asked if I would make some of these for him. My first attempt ended up in the trash can as I put in too much whiskey and everything clumped all together. In frustration I threw the whole mess into the trash can. At the time we had a German Shepherd, Daisy, and I never considered how good that must have smelled to her. This all happened on a Thursday night. I remember coming home from work on Friday to find one very drunk German Shepherd staggering around the house. Daisy had raided the garbage can and had eaten the whole mess. When I saw the trash can I immediately called the vet and told them what had happened. They advised we keep an eye on her and let her sleep it off. You can bet I never made that mistake again. 

1 lb. Vanilla wafer cookies, crushed up fine 
1-1/2 cups ground pecans 
2 Tablespoons cocoa powder 
3 Tablespoons white Karo syrup 
1 cup sugar 
3-5 jiggers of good whiskey 

Mix all ingredients together. Shape into walnut-sized balls and roll in powdered sugar and whatever else, don't let your dog get into them. 


CHOCOLATE SHEET CAKE

~Submitted by Mary S., TX

This is another of Aunt Evelyn's recipes and was her son Randy's (my cousin) all-time favorite. 

2 cups sugar 
2 cups flour 
1 stick butter 
1/4 cup Crisco shortening 
1 cup water 
4 Tablespoons cocoa powder 
2 eggs 
1/2 cup buttermilk 
1 teaspoon baking soda 
2 teaspoons vanilla 
1 teaspoon cinnamon 

Cook butter, Crisco, water and cocoa together until it comes to a boil. While hot add to sugar and flour. Add eggs, buttermilk, soda, vanilla and cinnamon. Bake at 350 degrees in a greased and floured 9 x 13" pan. 

Icing:
1 stick butter 
4 Tablespoons cocoa powder 
1 lb. Powdered sugar 
4 - 6 Tablespoons milk 
1 Tablespoon vanilla 

Mix all together and pour over hot cake. 


MICROWAVE PEANUT BRITTLE

~Submitted by Mary S., TX

When Dad & Mom got their first microwave they spent a whole day making batch after batch of this peanut brittle. They got such a kick out of the simplicity of the recipe and the fact that they didn't have to stand over a hot stove stirring and stirring syrup to the soft ball stage anymore. That and the fact that they both loved "goobers" (peanuts) and the smell that came from adding the vanilla to the hot syrup would drive you crazy. 

1 cup raw goobers (peanuts) 
1 cup granulated sugar 
1/2 cup white Karo syrup 
1/8 tsp salt 
1 Tablespoon butter or margarine 
2 tsp vanilla extract 
1 tsp baking soda 

Mix first 4 ingredients together and microwave on high for 4 minutes. Remove and stir. Return to microwave and cook on high for 4 more minutes. Remove and add butter and vanilla. Return to microwave and cook on high for 2 ore minutes. Remove from microwave and add soda. Stir briskly (mixture will foam up). When through foaming pour out onto a buttered cookie sheet and cool. Break into pieces. Makes about 3/4 lb of brittle.


GRAND-MERE EMMA'S CHOCOLATE BANANA DROPS

~Submitted by Fancy, Aurora, NE

2 1/2 cups sifted flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2/3 cup soft shortening
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 cup block chocolate melted (we now use semi sweet bits)
1 cup mashed ripe bananas

Heat oven. Sift together first 4 ingredients. Mix shortening with next 3 ingredients until creamy. Mix in chocolate; then mix in flour mixture alternately with bananas. Drop by teaspoonfuls 1 1/2 inches apart, onto ungreased cookie sheet. Bake until done.

400 deg oven - 12 to 15 minutes.


TWO CRUST CHERRY PIE

~Submitted by Fay, FL

Just by chance I ran across this old recipe. The date is December 1936.

2 cups cherries 
1 cup sugar 
1 tablespoon cornstarch 
1/2 cup cold water 

Line a pie plate with rich pastry. Fill with cherries, washed and seeded. Cover with one cup sugar, mixed with cornstarch. Add 1/2 cup cold water. Cover with top crust and bake in a very hot oven (450 F) until well browned. 


MY MOM'S CALZONE

~Submitted by Jean, OH

This is a tasty one-pan meal and is also good cold, cut in finger pieces.

Cook 1# ground beef and 1/2 cup chopped onion until meat changes color.
Cool slightly and drain fat.

Add:
1 large beaten egg
1/2 tsp Tabasco
1 tsp salt
1 tsp each parsley and basil

Mix well and set aside.

Blend:
2 cups flour
3 tsp baking powder
1/2 tsp salt

Mix in cup: 1/3 cup oil and 2/3 cup milk.

Add to flour all at once and stir with fork until dough forms a ball.
Divide in half and press one piece in bottom of 9x9 pan. Allow some dough to come up the side.
Top with meat mixture and spread rest of dough, stretched on waxed paper, to fit top.
Brush top with milk.
Bake 400? for 25 to 30 minutes or until nicely browned
We always served a tomato sauce, your choice, with this.


I hope these recipes fit the heirloom idea, even though they are not; but they are from the 30's and 40's !!!!


HAM LOAF

~Submitted by Jean, OH

Hi, Maggie, I winkled out several more old family recipes that were well used. Here they are :

Source: The Lazarus Co. dining room in Columbus, Ohio, printed in The Columbus Dispatch

1 1/2 # ground pork
1 1/2 # ground ham
1/2 cup finely diced celery
1/2 cup finely diced Green pepper
1 1/2 cups saltine crumbs
3/4 cup milk
Salt if necessary
1/4 tsp pepper
2 beaten eggs

Mix all ingredients together.
Pack into 9x5x3 loaf pan, or 2 smaller ones.
Bake at 325? for 1 & 1/2 to 2 hours.
Serve with Cherry, Apricot or Pineapple sauce.

Graham cracker crumbs can be substituted, which changes the taste, and is very good !!


PERFECTION SALAD 
(Vegetable)

~Submitted by Jean, OH

Hi, Maggie, I winkled out several more old family recipes that were well used. Here they are :

Source: The Lazarus Co. dining room in Columbus, Ohio, printed in The Columbus Dispatch

2 envelopes plain Knox gelatin
1 cup cold water

Sprinkle gelatin in water and let set 1 minute.

Add 1& 1/2 cups boiling water and stir to dissolve gelatin. 

Add:
1/2 cup sugar
1/2 cup cider vinegar
2 tbs lemon juice
1 tsp salt

Stir well. Chill to egg white consistency.

Fold in:
1& 1/2 cups finely chopped cabbage
1& 1/2 cups finely chopped Celery
1/4 cup finely shredded carrot
1/4 cup minced pimiento or green pepper, or both
1 ( 8oz. )can crushed pineapple, very well drained (press with back of spoon)

Turn into sprayed mold or square glass dish. Chill at least 3 hours.
Unmold onto lettuce leaves, or cut in squares.
Can be set in individual molds, also
Serve with lightened sweetened salad dressing


PEACH BAVARIAN

~Submitted by Jean, OH

Drain and save juice from
8 oz. can sliced peaches
Chop fruit very small
Dissolve 1 small Pkg Peach Jell-O
In 1 cup boiling water
Add 1/4 cup sugar. Stir to dissolve
Add saved juice
Chill to eggwhite consistency
Stir in Peaches, add 1/2 tsp almond, or vanilla extract
Fold in 4 oz. whipped topping, your choice
Chill. Can be molded, or cut in squares

Note: For a doubled recipe
2 pkgs Jell-O
16 oz. can peaches
2/3 cup juice
2 cups boiling water
1/3 cup sugar
8 oz. whipped topping


MOM'S SALAD DRESSING

~Submitted by Lou, FL

Ok Maggie, this is the last one. I don't think Jean sent it to you, but my copy is from her. Mom was born in 1898 so this recipe is at least from 1912.

This is from Mom's Home-Ec school cookbook and I know it's her recipe. The recipe says to use a double-boiler, but Mom never did, nor do I, ever!

3 Tbs butter
4 Tbs flour
1 cup milk
1 tsp salt
1 tsp dry mustard
3 Tbs sugar
few grains cayenne
1/2 cup cider vinegar
2 egg yolks

Make a white sauce of the butter, flour and milk Mix remaining dry ingredients.

Add to the beaten yolks with half the vinegar Add to white sauce and cook slowly, adding more vinegar as it cooks. Cook til a spoon leaves a thick track. Adjust tastes. Chill. Thin with cream or beaten egg whites.

Note: Mom used celery seed in this, and I think she used prepared mustard after cooking. I don't seem to recall dry mustard in her spices. And make it as sharp or as sweet as you prefer. Now, it's up to you to make it the way you like it. At least give it a try !! I've done my part !


MOM TINKER'S BAKED LIMA BEANS

~Submitted by Lou, FL and Jean, OH

This is a recipe that is a favorite with the whole family. As you see, my sister Jean and I figured out how to make it simpler, but when we were growing up, beans didn't come in a can!!

1 # dry lima beans

Pick over, rinse and soak overnight.

Drain and mix with:
1/2 cup butter
1/2 cup brown sugar
1 cup sour cream
1 tbsp dry mustard
1 Tbsp molasses (Brer Rabbit Green)

Put in large casserole. Bake at 350? for 1 hour.

Our Changes:
Lou and I both agree that canned butter beans can be used as well. Open 4 cans of beans and drain 2 of them.
Use: 
4 tbsp butter
1/2 cup brown sugar
1/2 cup sour cream

Omit mustard and molasses if you choose. We do. Now, put in heavy saucepan and simmer on low burner, stirring often to prevent scorching, until beans reach preferred consistency. We think this turns out a comparable dish, and is a lot quicker !!! Lou says you can add onions if you choose.


GRAMMIE HARVIE'S GUM DROP CAKE

~Submitted by Tia H., Kentville, NS, Canada

A couple months ago, my brother called me up to see if I happened to have this recipe (Grammie is more than 10 years gone from us). As luck would have, I started to collect recipes in my early teens (before she passed). So here it is for all to enjoy

1 cup white sugar
1/2 cup butter
2 eggs
3/4 cup milk
2 cup flour 
2 tsp baking powder
1 tsp salt
1/2 tsp lemon extract
1 tsp vanilla
1 1/2 cups gumdrops, dusted with 1/4 cup flour

Cream sugar and butter, add eggs, milk and extracts. Combine dry ingredients then add to wet ingredients and mix in gumdrops. Put in greased loaf pan. Bake in 350 degree oven. I don't have a length of time (sorry), I just use a toothpick.


OATMEAL ICEBOX COOKIES

~Submitted by Angelique, TX

1 c Brown sugar
2 c Rolled oats
2 c Sifted all-purpose flour
1/2 c Butter
1/2 c Lard
1 ts Soda
1/2 c Sour or buttermilk

Combine sugar, oats and flour. Cut in butter and lard as in making pastry. Lastly add the soda dissolved in the sour milk. Work together till it forms a dough. Then form into a large roll and chill at least overnight. Slice very thin for a crisp cookie and place on greased cookie sheets. Bake at 375F 


PECAN PRALINES

~Submitted by Angelique, TX

(From an old Godchaux Sugar Refinery recipe book printed approx. 1879) 

3 cups white sugar
1 cup light brown sugar
1 1/2 cups water
3 cups broken pecan meats (you can use halves; I prefer pieces)
1 tblspn butter or margarine
1 tsp. vanilla

Place sugars and water in larger heavy pot. (I use as old heavy iron pot.) Bring to boil. When sugars are dissolved, add pecans. Turn heat down and allow mixture to gently simmer uncovered, stirring occasionally. Cook for approx. 15 -20 minutes..."until the mixture grains when metal spoon is rubbed against side of pot." (This is direct wording from original copy.) Remove from heat. Add margarine and vanilla. Stir mixture until it appears to granulate and adhere to the spoon. Drop by spoonfuls onto plain wax paper. Allow to cool before
removing and enjoy.

This is what pralines really tasted like in the 1800's. Most of today's pralines have milk in their recipes and are not the authentic taste. The Godchaux Sugar Refinery was an old company in New Orleans, LA. If you don't cook this long enough, put it back and cook longer. If you've cooked it too long and it gets hard before you've finished "dropping...", add a little more water and return to simmer once more. I've never ruined a batch...except by trying molasses! Nothing else will damage the recipe. 


PRUNE CAKE

~Submitted by Angelique, TX

1/2 c Butter
1 c Sugar
2 Eggs, beaten
2/3 c Chopped prunes (stewed and Pitted)
2/3 c Sour milk
1 1/3 c Sifted all-purpose flour
1/2 ts Baking powder
1/2 ts Soda
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Allspice

Blend butter with sugar, add eggs and prunes. Stir in sour milk alternately with sifted dry ingredients. Bake in greased layer cake pan at 375F for 25 - 30 minutes. Ice with creamy icing.


HEIRLOOM STRAWBERRY SHORTCAKE - 1892

~Submitted by Angelique, TX

1 cup sour cream
1 ts cream of tartar
2/3 ts baking soda
1-1/2 cups flour and 2 tlbsp if needed
2 to 4 cups sliced strawberries with 1 cup sugar
1/2 ts almond extract butter

Mix sour cream and dry ingredients. Roll out to 1/2 inch thick spread in pan. Bake 350 degrees for 20 mins or medium brown. Cool 5 mins. Cut in half and spread butter on the top and bottom layers and spoon 1/2 of the berries on and then spread with cool whip and place the top on and repeat. Garnish with 8 whole berries. SERVE....


HARDTACK SOUP

~Submitted by Angelique, TX

6 pieces hardtack*
1 c. milk
1/4 lb. salt pork
1 large onion, peeled and sliced or chopped
4 large potatoes, sliced or diced
2 c. water
2 c. corn, kernels sliced off cob (about 2 ears)
1 1/4 tsp. salt
1/4 tsp. paprika if available

Soak hardtack in milk. (Skim off weevils and other objectionable matter. You may want to start this the night before, depending on age of hardtack.) When they are softened, cut salt pork into cubes and brown over medium fire. Add onion and cook until soft. Add potatoes and water and cook until potatoes are soft, or at least tender. Stir in hardtack and milk, then add remaining ingredients. Stir and cook to almost boiling, and serve at once.

Source: Civil War Soldiers Recipes

*Hardtack was a biscuit made of flour with other simple ingredients, and issued to Union soldiers throughout the war. Hardtack crackers made up a large portion of a soldier's daily ration. It was square or sometimes rectangular in shape with small holes baked into it, similar to a large soda cracker.

JACK RABBIT STEW (1885)

~Submitted by Angelique, TX

Cut into pieces, including neck, head (eyes being bored out), lungs, liver and heart; place these pieces in an earthern or lined dish, add one onion (sliced), lemon (sliced), one teaspoonful of whole pepper, two bayberry leaves, twelve cloves, a little parsley and salt, and good wine vinegar, sufficient to cover pieces, and allow it to stand in a cool place for twenty-four hours. When ready for use place in a lined pot, a small piece of butter, one sliced onion, two bayberry leaves, dessert-spoonful of whole pepper, eight cloves, wineglassful of wine vinegar, a pint of beef broth (stock), cover, put on the fire and allow it to simmer till soft. Meanwhile put in a saucepan a piece of butter the size of a walnut, sprinkle in two tablespooonsful of flour and roast golden brown; then add, under steady stirring of the rabbit, sauce till thin, and pour all into the pot; allow it to cook well done. Serve hot in deep dish together.


OYSTER GUMBO SOUP

~Submitted by Angelique, TX

Take an old chicken, cut into small pieces, salt and black pepper. Dip it well in flour, and put it on to fry, over a slow fire, till brown; don't let it burn. Cut half of a small onion very fine and sprinkle on chicken while frying. Then place chicken in soup pot, add two quarts of water and let boil to three pints. Have one quart of fresh oysters with all the liquor that belongs to them, and before dishing up soup, add oysters and let come to a boil the second time, then stir into soup one tablespoonful of gumbo [file powder] quickly. Dish up and send to table. Have parsley chopped very fine and put in tureen on dishing up soup. Have dry boiled rice to go to table with gumbo in separate dish. Serve one tablespoonful of rice to a plate of gumbo.

Source: What Mrs. Fisher Knows About Old Southern Cooking, 1881


CHICKEN GUMBO

~Submitted by Angelique, TX

Salt and pepper chicken before frying it. Take a chicken, separating it from all the joints and breaking the bones, fry the chicken in one and a half teaspoonful of lard or butter. First well mix the chicken in dry flour, let the fat be hot, put chicken to fry until brown, don't burn chicken. After fried put it on in soup kettle with half a gallon of hot water, one and a half quarts of green ochre cut into thin pieces, throwing the end away, and let boil to three pints; season with pepper and salt. Chop half of an ordinary sized onion fine, and fry it with the chicken; chili pepper chopped fine if added is nice when liked.

Source: What Mrs. Fisher Knows About Old Southern Cooking, 1881


IRISH STEW

~Submitted by Angelique, TX

Take a well-hung loin of mutton, and a few kidneys. Cut the mutton in chops, trimming the fat off. Cut the kidneys small; flour, and put in a pan with a little butter, a good quantity of sliced onion, carrot, and turnip. Fry a light brown, add water, cover closely, and stew for two hours. Have some potatoes boiled, add them to the stew, and let them simmer a little longer. You may add a little essence of celery, or port wine, or catchup. But Irish stew is essentially a plain dish, best
served so.

Peterson's Magazine, April, 1871


CORN CHOWDER

~Submitted by Angelique, TX

You need a half pound of salt pork, one large onion (chopped), two medium potatoes (cut in cubes), two cups of chicken broth, one teaspoon of salt, two cups of whole kernel corn, one half teaspoon of ground peppercorns, and two cups of cream.

Soak the pork in a bowl of boiling water for five minutes. Drain. Cut into inch and a half strips. Cook the pork in a frying pan until crisp. Remove and set aside.

In the fat, saut? the onion until tender. Add the potatoes and broth. Cover and simmer until potatoes are a little tender. Add the corn, salt and pepper and cook about five minutes longer. Stir in the cream and reheat to a boil. Sprinkle top with the set-aside pork.

This is good with cornbread.


CABBAGE SOUP

~Submitted by Angelique, TX

1 stewing chicken
3 quarts water (12 cups)
1 small sweet yellow onion, chopped
2 teaspoons salt
1 medium head green cabbage, shredded
3 large carrots, sliced
2 large red potatoes, peeled and cubed

Place chicken in large soup pot and cover with water. Add chopped onion and salt. Bring to a boil, reduce heat and simmer till chicken falls off the bone. Let cool and skim fat from surface. 

Remove chicken from broth, cut into bite-size pieces and discard bones. Strain broth through a cheesecloth. Return broth and chicken to soup pot and add vegetables. Cover and simmer for 30-40 minutes or until vegetables are tender. Season to taste.

Yield: 8-10 servings.

BANANA MERINGUE PUDDING

~Submitted by Maggie, TX

Lower in fat than traditional but the good-tasting stuff is all in there. I got this recipe from a former co-worker.

1/3 cup flour 
dash salt 
2 1/2 cups 1% lowfat milk 
1 14 oz. can Borden's fat free
sweetened condensed milk 
2 egg yolks 
2 teaspoons vanilla 
3 cups bananas, sliced ripe (3 large), divided 
45 reduced fat vanilla wafers 
4 egg whites, at room temperature 
1/4 cup sugar

Preheat oven to 325°. 

Combine flour and salt in a medium nonstick saucepan. Gradually add milks and egg yolks; stir well. Cook over medium heat 8-10 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla. 

Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon 1/3 of pudding mixture over banana. Arrange 15 wafers on top of pudding. Repeat layers twice, arranging the last 15 wafers around edge of dish; pushing cookies into pudding. 

Beat egg whites at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over pudding, sealing to edge of dish. Bake at 325° for 25 minutes or until golden. 

Note: Let it cool at least an hour before serving (for proper consistency).

Nutrition Facts
Amount Per Serving: Calories 327 - Calories from Fat 29
Percent Total Calories From: Fat 9%, Protein 10%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 48mg, Sodium 190mg, Total Carbohydrate 66g, Dietary Fiber 0g, Protein 8g, Vitamin A 242 units, Vitamin C 7 units, Calcium 10 units, Iron 1 units

CARROT AND RAISIN SALAD

To this day, Carrot Salad is about the only way I will eat carrots (except for raw with dip). This recipe reminds me of the very first Carrot Salad I ate as a child. My Grandma made it for me.

2-1/2 cups shredded carrots (about 3 large) 
3/4 cup chopped celery 
1/3 cup raisins 
1/3 cup coarsely chopped walnuts 
3/4 cup fat-free mayonnaise 
1/2 teaspoon Dijon-style mustard 
1-2 teaspoons sugar 
1/8 teaspoon salt 
6 lettuce leaves 

Combine carrots, celery, raisins, and walnuts in medium bowl. Add remaining ingredients, except lettuce, stirring until blended. Serve on lettuce-lined salad plates. 

Servings: 6
Calories: 115
Protein: 2.6 g
Sodium: 460 mg
Fat: 4.1 g
Carbohydrates: 19.2 g
Exchanges: 2 Vegetable, 1/2 Fruit, 1 Fat

Source: 1,001 Recipes For People with Diabetes

CHICKEN AND DUMPLINGS

This comfort food standard for two uses parsley or chives, or both if you prefer, to add a fresh herbal note to the dumplings. And unlike some other chicken and dumplings recipes, it doesn't make a vat of food and is a great way to use up the remainder of a package of chicken.

1 tablespoon olive oil, plus more as needed
2 chicken thighs 
1 chicken breast
1/2 medium onion, chopped 
1 large carrot, chopped 
1 stalk celery, chopped 
1 bay leaf 
1/8 teaspoon black pepper 
1 teaspoon chicken base 
Dumpling batter (see recipe below) 

Brown the chicken in olive oil over medium-high heat just enough to seal in the juices. Remove the chicken from the pan. Add a little more oil to the pan and add the onion. Saut? them until translucent. Add the carrot and celery and saut? until they release their fragrance. Add water to the pan to just cover the chicken. Add the bay leaf, black pepper and chicken base. Cover and cook 25 minutes. Remove chicken and cool slightly. Remove chicken from bones and add back to broth. 

Make the dumpling batter and drop by spoonfuls onto the chicken and veggies. Simmer uncovered 10 minutes. Cover and simmer 10 more minutes. Serve at once. 

PARSLEY DUMPLINGS

1 cup flour 
1 1/2 teaspoon baking powder 
Dash salt 
1/8 cup chopped parsley or 1 1/2 tablespoon chives
1/8 cup butter or margarine 
1/2 cup milk

Sift together the flour, baking powder and salt. Mix in the parsley and/or chives. Cut in the butter/margarine until it resembles coarse cornmeal. Mix in the milk with a fork to make a soft dough, and stir as little as possible until mixed. 

Source: Razzle Dazzle Recipes


HAMBURGER GRAVY

1/2 lb. hamburger
1/4 cup flour
1/4 cup butter or margarine
Salt and pepper
1 cup cream
1 cup water

Crumble hamburger into saucepan and stir until brown; drain on paper towel. 

Return to pan; add butter, flour, salt and pepper to taste. Cook 5 minutes, stirring constantly.

Add cream and water together; cook until thick.

Serve over toast or biscuits.

Serves 2

Source: Razzle Dazzle Recipes

BAKED APPLES

My Grandma used to fix these for us. I don't have her recipe, but watched her as she cooked, and I think this is pretty close. Sure tastes like it! And the aroma... OMG!

4 apples
1/2 cup brown sugar
1 1/2 tablespoon chopped pecans or walnuts
1 1/2 tablespoon raisins
4 tablespoon butter
4 cinnamon sticks
1/3 cup apple juice

Preheat oven to 375 degrees. Cut the top off each apple and then core and seed them, but do not cut to the bottom of the apple. Mix the brown sugar, nuts and raisins and fill each apple. Put one cinnamon stick in each and put a tablespoon of butter on top of the apples.

Place filled apples in a buttered baking pan and add apple juice to the bottom of pan. Bake until apples are tender and soft, basting occasionally for about 35 to 40 minutes.

Serve as soon as they come out of the oven with vanilla ice cream or whipped cream.


BOILED THICKENED POTATOES

4 to 6 med potatoes
water to cover
2 teaspoons cornstarch
1/2 stick butter

Wash, peel, and slice potatoes. Boil the potatoes in water till fork tender.

Drain off half liquid: saving. Add butter and salt, pepper. 

Mix cornstarch with 1/3 cup water. Turn heat to high and slowly add cornstarch. You can make it as thick or soup as you like; if too thick add some of the saved water. Should look like lumpy oatmeal. For a different taste add 1/3 cup chopped onions when boiling.

This recipe makes a few potatoes go a long way.


SQUASH CASSEROLE

3 lbs. yellow squash
1 cup chopped onion
1 tsp. salt
1 can cream of chicken soup
1 cup sour cream
Bread Crumbs
1 cup shredded cheddar cheese

Cook squash and onions together until tender. Drain. Mash to a pulp. Add other ingredients except bread crumbs. Spread into a large casserole dish, top with bread crumbs and cheese. Bake at 350 degrees for 30 to 40 minutes.

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