3 C. flour
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
2 C. sugar
3 eggs
1 – 10 oz. pkg. frozen strawberries
1 1/4 C. oil
1 C. nuts, chopped
Mix flour, soda, salt, cinnamon and sugar in a bowl. Combine rest of ingredients and stir into dry mixture. Grease 2 medium or 3 small loaf pans. Bake at 350º for 1 hour.
This is the only way Lois could eat radishes when she was young.
2 slices fresh white bread
Mayonnaise or butter (Aunt Dee uses butter)
Radishes, sliced 1/4″ thick
This is one of Cody’s (my pickiest eaters) favorite recipes.
2 cans chicken (like tuna cans), or your own chicken
2 cans cream of chicken soup
1 – 8 oz. carton sour cream
Monterey Jack cheese, shredded
Flour tortillas
Mix together soup and sour cream in bowl. Divide chicken and roll up equal portions in the tortillas. Place in a greased 9×13″ pan. Pour soup mixture over tortillas. Cover with cheese. Shake on some paprika (just to give it some color). Bake at 350º until cheese is bubbly.
This is one of my favorites of Leta’s. When I was in college, she would make it and give me some in a quart jar.
Brown stew meat with onion in Dutch oven. Take out meat. Add water to cover the following: diced carrots, potatoes, corn and cabbage. Add 1 can tomato sauce. Cook until tender. Add meat.
In 1979 my mom, Irene Bartholomew, was the featured homemaker in the local paper. This was one of the recipes used in the article.
2 eggs, slightly beaten
1 – 8 1/2 oz. pkg, corn muffin
1 – 8 1/2 oz. can cream-style corn
2 – 8 oz. cans whole kernel corn, drained (I use my own frozen)
1 C. dairy sour cream
1/2 C. oleo, melted
1 C. (4 oz.) Swiss cheese, shredded
Combine eggs, muffin mix, all corn, sour cream and oleo and spread into a 9×13″ pan. Bake at 350º for 30 minutes. Remove from oven and sprinkle with the cheese. Bake 5 minutes more, or until knife comes out clean.
2 – 8 oz. pkgs. spiral macaroni
2 C. real mayonnaise
1/2 C. vinegar
1/2 C. sugar
1 can Eagle Brand sweetened condensed milk
3 carrots, chopped
1 onion, chopped
1 green pepper, chopped
1 cucumber, chopped
Cook macaroni; drain and blanch with cold water. Put in bowl. Add carrots, green pepper, onion and cucumber. Add a little salt and pepper. Mix together mayonnaise, vinegar, sugar and milk. Pour and mix into macaroni mixture and refrigerate overnight for best results.
1 C. lard
1 C. margarine
1 1/2 C. white sugar
1 1/2 C. brown sugar
3 tsp. vanilla
4 1/2 C. flour
1 1/2 tsp. soda
3 eggs
1 C. nuts
1 – 12 oz. pkg. chocolate chips
Bake at 350° for 10 to 12 minutes.
1/2 C. butter
1/2 C. peanut butter
1/2 C. sugar
1 egg
1/2 tsp. vanilla
1 1/4 C. flour
3/4 tsp. baking soda
1/2 tsp. salt
24 Reese’s Miniature Peanut Butter Cups, unwrapped
Place mini muffin paper liners in mini muffin cups. Heat oven to 375°. Mix all ingredients, except candy, and form into balls. Place balls in mini muffin tins. Bake for 8 to 10 minutes. Remove from oven and immediately press peanut butter cup into center. Let cool in tins until set.
Makes 24 cookies.
3/4 C. shortening
1 C. sugar
1 egg
1/3 C. molasses
2 C. flour
2 tsp. baking soda
1/4 tsp. salt
3/4 tsp. ground cloves
2 tsp. ginger
Cream together shortening and sugar. Beat in egg and molasses. Combine dry ingredients and stir into creamed mixture. Make into balls the size of walnuts; roll in sugar and bake at 350º for 9 to 11 minutes.