Mincemeat Cookies

by Ruby Viola Kotter Freeman

1 c. shortening

2 c. sugar

3 eggs, well-beaten

4 c. flour

1 c. mincemeat

1 t. baking soda

1/8 t. ginger

1 t. cloves

1 t. nutmeg

1/2 t. salt

1/2 c. chopped nuts

Cream shortening and sugar.  Add eggs and some of the flour.  Mix well and add mincemeat.  Combine remaining flour and spices.  It should be the consistency of rolled dough.  Add nuts and drop on greased cookie sheet.  Bake at 375ºF for 12 minutes.  Make 96  three inch cookies.

Mincemeat

by Ruby Viola Kotter Freeman

2 gallons of peeled apples, ground

4 lbs. raisins

2 lbs. currants

1/2 lb. citron

6 halves candied orange peel

6 halves candied lemon peel

3 lbs. brown sugar

juice of 6 oranges

juice of 6 lemons

4 c. pineapple juice

4 t. cinnamon

2 t. nutmeg

1 T. allspice

1 T. ginger

1 1/2 t. cloves

1 lb kidney suet (optional)

Bring sugar and juices to a boil.  Pour over other ingredients and mix well.  Keep in a cool place.  (Will keep about 3 week.)  If you want to keep it longer, bring to a boil, bottle and seal.  Makes 8 quarts.

~I really liked Mom's mince pies.  They were individual pies about 4 inches in diameter with crust top and bottom, and with a small hole in the top crust for air...also to pour in some cream or milk when eating them.  They were just super...but alas, seemingly lost forever.  --Kay Freeman

Meatballs

by Elverda

3 lbs. hamburger

1 can evaporated milk

2 c. oatmeal

1/2 c. chopped onion

1/2 t. garlic powder

2 t. salt

1/2 t. pepper

2 t. chili powder

Mix and shape and put in pan

Sauce:

2 c. ketchup

1 c. brown sugar

1/2 t. garlic powder

1/2 c. chopped onion

1 T. liquid smoke

2 c. water

Mix and pour over meatballs.  Bake 1 hour at 350ºF or until done.

Marinated Tomatoes

by Kristin

5 large tomatoes

1/4 c. oil

1 1/2 T. lemon juice

1 clove garlic, minced

1/2 t. salt

1/2 t. oregano

Peel and slice tomatoes.  Combine the remaining ingredients and pour over.  Toss to coat and chill.

Macaroni Salad

by Nancy

Macaroni

Miracle Whip

1 can tuna

Fresh garden vegetables of your choice:  radishes, green onions, peppers, tomatoes, lettuce, carrots, etc.

Salt and Pepper to taste

Cook macaroni and cool it  Add chopped vegetables and tuna.  Stir in Miracle Whip to the consistency you want.  Season.

(Bethany likes to add a package of Ranch Dressing mix along with some chopped bread and butter pickles.)

Lap Cakes

by Friederike Feldmann Lemke

2 c. molasses

2 c. sugar

2 c. shortening

4 eggs

2 c. walnuts

1 grated whole lemon peel

1 T. baking soda dissolved in a little warm water

1 T. ginger

1 heaping T. cinnamon

1 t. cardamom

about 10 c. flour (enough to handle well)

Mix and spread in at least 2 jellyroll pans  The dough is very thick.  Bake at 350ºF about 30 minutes.  Don't overbake!  Use a powdered sugar frosting.

~Friederike left Germany about 1882 when she was 19 or 20 years old to come to America.  After living for a time in New York, she made her way to Minnesota.  Her family loved these lap cakes.

La Bandera

by AJ

1 lb. dry red beans

8 c. water

1 large red onion, chopped

3 cloves garlic, minced

1 small green bell pepper, chopped

1/2 c. celery, chopped

1 t. oregano

1/2 T. freshly chopped cilantro

2 T. olive oil

1 cube chicken bouillon

1 t. vinegar

2 t. tomato paste

The day prior to making the dish, soak the beans in sufficient water to cover them and leave them overnight.  In a large pot, bring to a boil 8 cups of water.  Add the soaked beans, cover, and reduce temperature to medium.  Cook until the beans are soft.  It may be necessary to add 1 or 2 cups more of water during this process that can take 1 1/2 to  2 hours  The length of cooking time depends on the quality of the beans used.  Once cooked, set aside and leave in the water.  

In another pot, sauté the onion, green pepper, celery, garlic, oregano and cilantro in the olive oil.  Add the cube of chicken bouillon, vinegar, tomato paste and a cup of water from the cooked beans.  Cook for 5 minutes, stirring occasionally.  Add this mixture to the beans.  Mix well and cook uncovered on medium-low heat for about 20 minutes, or until the liquid has been reduced by half.  Serve over cooked white rice.

~AJ spent 2 years living in the Dominican Republic.  The traditional meal in the DR is, without a doubt, La Bandera.  It consists simply of rice and beans.  AJ translated the directions from "La Cocina Dominicana"

Kids Peach Cobbler

by Rachel, age 7

2 quarts peaches with juice

1 pkg. yellow or white cake mix

1 stick of butter

Put peaches in 9 x 13 pan evenly.  Sprinkle with the dry cake mix.  Then polka dot it with the butter.  Bake at 350ºF for 45 minutes.

~I like to eat this when it is hot with ice cream, or sometimes I like to eat it with Spiffy Whip.  -Rachel

Kids Cracker Stuff

by Roma

1 pkg powdered ranch dressing

3/4 c. Orvil Redenbachers popcorn oil

1 t. garlic salt

1/2 t. dill weed

1 t. lemon pepper

Mix and pour over:

1 box Bugles

1 Box Corn Chex

1 box small oyster crackers or Goldfish

1 box pretzels

1 box cheese nips

1 box small Ritz crackers

1 can mixed nuts

(or substitute other similar things, such as other Chex cereals, small crackers, Cheerios, etc.)

Mix in a large container, using both hands.  Sometimes we mix it in a garbage bag.

~This is FAR tastier than store bought Chex mix!

Key Lime Pie

by Nancy

Make a pie crust and bake it.  Set aside.

Blend:

1 1/4 c. (14 oz can) sweetened condensed milk

2/3 c. lime juice

3 egg yolks, slightly beaten

1-2 drops green food coloring

Pour into pie crust.

Beat until frothy:

3 egg whites

Add gradually, beating after each addition;

1/3 c. sugar

Continue beating until rounded peaks are formed.  Pile meringue lightly over pie filling, sealing to edge of crust.

Bake at 450ºF about 5 minutes or until meringue is delicately browned.

Jello Delight

by Elverda

Prepare 2 boxes of strawberry jello and set aside until partially set.

Cream thoroughly:

1 c. sugar

1/2 c. butter

2 egg yolks

1 small can crushed pineapple, drained.

then  add:

1/2 c. walnuts

Fold in 2 beaten egg whites.

Place graham crackers in a dish then put mixture over them. Put another layer of crackers over this.  Put partially set jello on top and let it all set.  Cut between crackers to serve.

Hot Spiced Cider

by Nancy

1 gallon sweet cider

1 lb. brown sugar

6  2 inch pieces of cinnamon

1 T. whole cloves

1/2 t. ginger

1 T. whole allspice

1/2 t. salt

1 lemon peel, grated

juice of 2 lemons

Mix in order given except lemon juice.  Bring to the boiling point.  Boil 15 minutes.  Add lemon juice and strain.  Serve hot....but it is also good cold.

Hot Mustard

by Hyrum Grant Stephens

4 T. flour

4 T. sugar

2 T. dry mustard (Colemans is the best brand)

2 T. vinegar

2 T. water

Mix together and store in refrigerator.  Amounts can be adjusted to taste.  For hotter mustard, add less flour.

~This mustard was loved by people on both the  Stephens and Freeman sides of the family.

Honey Bread

by Ernest Freeman

1 1/2 c. honey

1 1/2 c. milk

3/4 c sugar

5  3/4 c. flour

1 1/2 t. baking soda

1 1/2 t. salt

1 1/2 c. chopped nuts

1/3 c. cooking oil

2 eggs

1 t. vanilla

Combine honey, milk and sugar.  Bring to a boil and cool.  Mix dry ingredients together, then add nuts, eggs, vanilla and shortening.  Add cooled honey mixture and beat for 2 minutes.  Turn into 4 well-greased pans.  Bake at 325ºF for 1 hour.

Heidi's Potato Salad

by Adelheid "Heidi" Kötter Remde

Potatoes

Pepper

Salt

Marjoram

Thyme

Cooking oil

Vinegar

Chopped onions.

Cook small potatoes the day before, until tender, but not mushy.  Peel and cool.  Slice potatoes and spread in layers in bowl.  After each layer, sprinkle with remaining ingredients.  Make 2-3 layers.  Mix carefully so you don't break up the potatoes and then refrigerate overnight.  Next morning, pour a couple of spoonfuls of boiling water over the salad.  Add cubed dill pickles.  Mix with chives, dill, parsley or whatever you have.  Add a tiny bit of mayonnaise if desired.

Harvard Beets

by Roma

1/2 c. sugar

1/2 T. cornstarch

1/4 t. salt

1/3 c. vinegar

2/3 c. water

3 c. cooked beets

2 T. butter

Mix sugar, cornstarch and salt.  Heat vinegar and water.  Blend with first mixture.  Stir until boiling.  Add beets and butter and warm thoroughly.

Hand Soap

by Ruby Viola Kotter Freeman

1 can lye

1/2 c. ammonia

1/2 c. borax

2 oz. lanolin

4 t. rose oil, oil of lavender or pine oil

3 T. finely ground oatmeal

11 c. melted strained fat

5 c. soft or rain water

1/3 c. sugar

3 oz. glycerin

Don't use aluminum pot.  Add to water the lye, ammonia, borax and sugar.  Stir to cool.  Slowly pour into fat and stir thoroughly.  Pour into box lined with wet cloth.  Let harden

Hamburger Pie (also called Shepherd's Pie)

by Nancy

1 lb. hamburger

1 onion, chopped

1 can green beans

1 can tomato soup

5 medium potatoes, cooked 

1/2 c. milk

grated cheese

Brown meat and onion.  Add drained beans and soup.  Pour into casserole dish.  Mash potatoes with milk. Spoon over meat.  Top with cheese.  Bake at 350ºF for 30 minutes.

Hamburger Gravy

by Roma

1 lb. hamburger

3 T. flour

2-3 c. milk

salt and pepper

Brown hamburger, then stir in flour.  When meat is coated with flour,  pour in 2-3 cups of milk and stir until it thickens.  More milk can be added if thinner gravy is wanted, or less for thicker gravy.  Serve over mashed potatoes.

Ham and Beans

by Nancy

Leftover ham bone

1 qt. pinto beans

water to cover beans

onion, chopped

canned tomatoes (optional)

Soak beans over night.  Drain and put beans, water, ham, tomatoes and onion together in a pan.  Cook until beans are done.  It can be cooked rather quickly in a pressure cooker or slowly in a crockpot.  Add additional water as needed.

Halibut Strips

by Roger

halibut fillets

cornmeal

peanut oil

Take any skin off the halibut and cut into strips about an inch wide.  Dip in cornmeal and then fry in peanut oil until done. 

Halibut Casserole

by Nancy

1/4 c. margarine

3 T. flour

1 1/2 c. milk

1/2 t. salt

1/4 t. pepper

1/4 t. nutmeg

2 c. flaked, cooked halibut

1/4 c. grated cheese

1/4 c. soft bread crumbs

Melt margarine over low heat, add flour and blend thoroughly.  Add milk all at once and cook over medium heat until thickened.  Add seasoning.  Add fish.  Place in casserole dish and top with cheese and crumbs blended together.  Bake at 400ºF for 20-30 minutes.

Green Tomato Pie

by Mary Helen "Mamie" Dixon Lincoln

Pie crusts for one pie

3 large green tomatoes

3/4 c. sugar, divided

1/2 t. cinnamon

2 T. flour

Prepare pie crust.  Line 9 inch pie pan with bottom crust.  Peel and slice tomatoes and arrange in pan.  Sprinkle with 1/2 c. sugar and cinnamon.  Sprinkle with flour and then remaining sugar.  Add top crust.  Bake at 350ºF for about 45 minutes.  Cool.  Serves 6 to 8.

Green Tomato Mincemeat

by Mary Helen "Mamie" Dixon Lincoln

3 quarts chopped green tomatoes

1 1/2 quarts peeled, chopped tart apples

2 c. raisins

1 c. currants

1/2 c. diced candied citron, lemon or orange peel

2 t. ground cinnamon

1/4 t. ground allspice

1/4 t. ground cloves

1 1/2 t. salt

3 c. brown sugar, firmly packed

3/4 c. vinegar

1/4 c. lemon juice

Combine all ingredients in a large heavy pan.  (Omit cloves if you plan to freeze mincemeat.) Cook mixture slowly until it is tender and thick, about 1 hour or more.  Stir frequently to prevent sticking.  To can, pour boiling mixture into hot, sterile jars, leaving 1/2 inch head space.  Seal promptly.  Process in a boiling water bath for 20 minutes.  Store in a cool, dry place.

~Modern folks can freeze their mincemeat.  To do that, pack cold mincemeat into freezer containers, leaving an inch head space.  Seal and freeze promptly.  Makes about 5-6 quarts of green tomato mincemeat.

Gooseberry Pie

by Mary Yuill Dixon

3 c. fresh gooseberries

1/3 t. cinnamon

4 T. flour

2/3 - 3/4 c sugar

1 T. butter

pie crust

Mix together dry ingredients.  Mix lighly through berries.  Pour into 8 inch pie crust.  Dot with 1 T. of butter.  If fruit is dry, sprinkle 2 T. water over it.  Cover with top crust.  Bake at 425ºF for 35-45 minutes, until crust is brown and juice begins to bubble through slit in crust.

~Mary Yuill Dixon was from Ontario, Canada.  In Canada there were wild gooseberries.  Gooseberries were about all that would grow because it was so cold there.  Once, Mary made 50 gooseberry pies.  They referred to her as 'the sweet lady who made the sour pies'.

Girdlebuster

by Kristin

Crust:

1/2 c. melted butter

1/2 c. chopped or ground nuts

1 c. flour

Mix and press into 9 x 13 pan.  Bake at 375ºF for 20 minutes.  Cool completely

1st layer:

1  8 oz pkg cream cheese

1 c. powdered sugar

1 large Cool Whip

Spread onto cooled crust.

2nd layer:

Mix 2 small boxes of chocolate pudding with 3 c. milk.  Spread over 1st layer.

3rd layer:

1 small Cool whip.  Add shaved chocolate curls if you feel ambitious

Variation:  Use pistachio pudding and it is called Green Goddess.

German Potato Pancakes

Henry Herman Ludvig Kotter (Herman Heinrich Ludwig Kötter)

2 1/2 c. grated potatoes

1 t. lemon juice

1 large, beaten egg

1/2 t. salt

3 c. water

1 potato, boiled and mashed

vegetable oil

Grate raw potatoes into water to which lemon juice has been added.  Drain well.  Beat raw and cooked potatoes with egg, milk and salt to form a batter.  Using 3 T. oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frying pan.  When firm on the bottom side, loosen edges and turn.  Brown on the other side.  Remove, drain on paper towel and keep warm.  Serve immediately.  If they are served with meat, sprinkle with salt.  If they are served with applesauce, sprinkle with sugar.

~These pancakes were a staple item in Haustenbeck, Germany, where Henry Kotter was born.

German Apple Cake

by Ruth

1 c. salad oil

3 eggs

2 c. sugar

1 t. vanilla

2 c. flour

1 t. baking soda

2 t. cinnamon

1 c. chopped nuts

4 peeled, sliced apples

Beat together oil and eggs until frothy.  Add sugar and vanilla and blend.  Gradually add flour and dry ingredients.  Blend well.  Fold in apples and nuts.  Bake in greased and floured 9 x 13 pan at 350ºF for 45-50 minutes.  Top with glaze immediately after removing from oven.

Glaze:

2  three oz pkgs cream cheese

3 T butter

2 t. vanilla

1 1/2 c. powdered sugar

Blend together until smooth

Garlic Shrimp Alfredo

by Blaine

Shrimp (pre-steamed work nicely)

3 cloves fresh garlic

olive oil

pasta (cheese tortellini, corkscrew pasta or similiar)

canned Alfredo sauce

fresh mushrooms

tomato (at room temperature)

parmesan cheese

Slice mushrooms.  Crush and mince garlic.  Dice tomato and set aside.  Start pasta boiling. Sauté the garlic in olive oil.  When it starts to brown a little, add the mushrooms and shrimp.  Cook until the mushrooms and shrimp are soft and cooked.  Water should release from the mushrooms and shrimp.  Keep it in the pan as they cook.  The pasta and sautéed mix should finish about the same time.  Drain the pasta and put back into the pan it cooked in.  Add Alfredo sauce and stir over heat until warmed.  Add sautéed mix to the pasta and stir it in.  Serve pasta with parmesan cheese on the top along with a sprinkle of fresh tomato pieces.

~This is an easy base recipe to build on to make your own.  For instance, chicken pieces can be used in place of shrimp.  Vegetables can be added such as broccoli.  Cheese can be added, since it makes everything better.  Cheese tortellini can be used for the pasta as can spinach pasta.  - Blaine

 

Funeral Potatoes

by Kathleen

2 lb. bag frozen hash browns

1/4 c. margarine

1 c. sour cream

1/4 c. grated onion

2 cans cream of chicken soup

1 1/2 c. grated cheese

Topping:

1 c. crushed cornflakes

2 t. margarine

Bake in 9 x 13 pan at 350ºF for 1 hour

Fruktsoppa (Swedish Fruit Soup)

by Wilhelmina Albertina Erickson Kotter

3/4 c. dried apricots

3/4 c. dried prunes

6 c. cold water

1 cinnamon stick

2 lemon slices (1/4 inch thick)

3 T. quick cooking tapioca

1 c. sugar

2 T. raisins

1 T. dried currants

1 tart apple, peeled, cored and sliced

Soak the apricots and prunes in 6 cups of cold water for 30 minutes in a large stainless steel or enamel pan.  Add cinnamon, lemon, tapioca and sugar and bring to a quick boil. Reduce the heat and simmer, covered, for 15 to 20 minutes, stirring occasionally to prevent sticking.  Add the raisins, currants and apple slices and simmer an additional 5 minutes or more until the apples are tender but have not disintegrated.  Pour the mixture into a bowl and cool to room temperature. Remove the cinnamon stick and serve at room temperature or place in the refrigerator for later serving.

Fruit Cocktail Cake

by Ruby Viola Kotter Freeman

1 c. sifted flour

1 t. baking soda

1/4 t. salt

1 can fruit cocktail, drained

1 egg

2/3 c. sugar

1 t. vanilla

Sift flour, salt and soda together.  In another bowl beat egg, then stir in sugar and vanilla.  Add fruit cocktail and stir into the flour mixture.  Pour into 9 x 9 inch pan.  Top with a mixture of:

1/2 c. brown sugar

1/2 t. cinnamon

1/2 c. chopped nuts

Bake at 300ºF for 45 minutes

Fruit Cake Sauces

by Ruby Viola Kotter Freeman

Maple Sauce:

1 c. water

2 c. sugar

maple flavoring to taste

Lemon Sauce:

1/2 c. sugar

 1 T. cornstarch

dash salt

dash nutmeg

1 c. boiling water

2 T. margarine

1 1/2 T. lemon juice

Mix sugar, cornstarch, salt and nutmeg.  Gradually add water and cook over low heat until thick and clear.  Ad margarine and lemon juice.  Blend thoroughly

Caramel Sauce:

2 c. sugar

1 c. water

burnt sugar flavoring (see below) to taste

Burnt Sugar Flavoring

1/2 c. sugar

few drops of water

Stir and cook on low heat until it scorches a bit.  Store in refrigerator until needed.

~Ruby always warmed the slices of fruitcake before serving and ladled different sauces over each piece.

Frozen Lemon Pie

by Roma

1  8 oz. pkg cream cheese

1 small pkg instant lemon pudding

2 c. milk

graham cracker crust

Stir cream cheese until soft.  Blend in 1/2 c. milk until smooth, then add 1 1/2 c. milk and pudding mix.  Mix together and then pour into a graham cracker crust and freeze.  It may also be eaten without freezing.

Frog Eye Salad

by Nancy

1 box Acini de Pepe

3 cans crushed pineapple

3 cans mandarin oranges

1 package mini marshmallows

1 large Cool Whip

2 T. flour

1 c. sugar

2 c. pineapple juice (drained from pineapple)

Boil noodles according to directions.  Boil pineapple juice sugar and flour 2-3 minutes.  Stir in noodles and let sit overnight.  Add remaining ingredients the next day.

Frikadillars

by Ruby Viola Kotter Freeman

1 lb. hamburger

1 onion, chopped

1/2 c. crushed soda crackers

1 egg

1 T. Worcestershire Sauce

1/2 c. milk

salt

pepper

sage

Mix ingredients together and form into small patties.  Fry until done.

~I suppose the first in the family to make frikadillars in the US was probably Wilhemina (Minnie) Albertina Erickson Kotter who came from Sweden.  A similar thing is also made in Germany. They've been made in the family ever since.

Fried Fish

Fried Fish

by Emma Pauline Juliane Lemke Thiesfeld

fish (whatever kind you can get)

flour

shortening

Dip pieces of fish in flour and then fry in shortening until done.  Also works with pheasants or whatever other kind of meat you can get.

~During the Great Depression people managed with whatever food they could find.  Pa Thiesfeld seemed to have a knack for poaching pheasants or fish which he then brought home for Emma to cook for their family of 14 children. (In reality, there were really not more than 10 children living at home at any one time.)

Fried Chicken

by Myrtle Emma Clark Stephens, and told by a son

Mother and her black iron frying pan

As a youth, when the weather started to warm up in the spring (about Easter), we would either go fishing down on Bear River or go up Logan Canyon for a picnic nearly every Saturday.  When we went up the canyon, we would kill and dress a chicken to take with us.  When we found a picnic site, Dad would build a fire in the old metal stoves provided in the campgrounds and Mom would prepare the chicken we brought with us to cook.  If we were going further away, such as to Star Valley (Wyoming), we would take a live chicken with us which we would kill and dress at the picnic site.  Mom had an old black iron skillet or a heavy aluminum pan which she would season with bacon grease and place the cut up chicken pieces, rolled in flour, in the hot grease to cook.  We also had potatoes baked in the coals and chicken gravy prepared in the frying pan after the chicken was cooked.  Sometimes we would have baking powder biscuits cooked in front of the fire or cooked in the old iron frying pan.  If we were lucky we might even have a trout cooked in the frying pan.  Of course, once the watermelons came on we had to finish  our picnic with a wedge of watermelon that had been cooled in the cool river water.

The alternative to picnicking in the canyon was fishing down in Bear River.  For these occasions Mom would prepare the food ahead of time and we took it with us in an old cast aluminum pan which was wrapped in newspaper to keep it warm until we ate.  After eating our picnic we would either fish or go exploring and Mom would settle down to crocheting on a bedspread that she was always working on.

Fried Apples

by Mary Helen "Mamie" Dixon Lincoln

sliced, unpeeled apples

cinnamon

butter

cabbage (optional)

onions (optional)

Slice but do not peel the apples.  Sprinkle with cinnamon and fry in butter.  Sliced cabbage also tastes good fried along with the apples.

~Mary Lincoln Olson said her mother fried cabbage with the apples, but her sister Roxie Lincoln Dean didn't like cabbage and said her mother fried the apples with onions.

~When Mamie moved to Yakima, she soon discovered that apples were plentiful, so she made apple pie, apple butter,  fried apples and canned apple pie filling.  Her grandson remembers that Mamie's house always smelled like apples. She kept boxes of red and yellow apples on her porch. 

Fresh Cucumber Pickles

by Roma

Cucumber, peeled and sliced

Onion, sliced

vinegar

water

Peel and slice cucumber and onion into a jar.  Fill with equal parts of water and vinegar.  Pepper, sugar, or other spices can be added if desired.  Eat within a day for best flavor and texture.

~To make the pickles pretty, Roma would peel the cucumber and then run the tines of a fork down the sides of the cucumber before slicing it.  Nancy likes to make them with red or purple onions as the colors look nice together.  Some people like to add a bit of sugar or sweetener to the pickles.

~These pickles are so refreshing on a hot summer day!

French Bread Pizza

by Nancy

1 loaf French bread

1 can pizza sauce

mozzarella cheese

pizza toppings of your choice: pepperoni, sausage, peppers, onions, olives, tomatoes, etc.

Slice bread in half lengthwise. Place on baking sheet and spread each half with pizza sauce.  Add pizza toppings of your choice.  Sprinkle with mozzarella cheese and bake until cheese melts.

Freezer Cole Slaw

by Elverda

1 medium head of cabbage

1 carrot (or more)

1 green pepper

1 t. salt

Grate finely and mix in the dressing below.

Dressing:

1/2 c. vinegar

1/2 t. celery seed or celery salt

1/2 t. mustard (dry or seed)

1 c. sugar

1/8 c. water

Place in freezer bags and freeze.  Will keep in freezer for 8-12 months. It can be mixed with a little mayonnaise before serving if desired.

Fireweed Jelly

by Nancy

8 c. fireweed blossoms (no stems)

1/4 c. lemon juice

4 1/2 c. water

2 pkgs Sure Jell or other powdered pectin

5 c. sugar

Pick, wash and measure 8 cups of fireweed blossoms.  Add lemon juice and water.  Boil 10 minutes and strain.  Take strained juice and heat to lukewarm.  Add pectin and bring to a boil. Add sugar and bring to a full boil.  Boil hard for 1 minutes.  Pour into hot, clean jars and seal.  Process in boiling water bath for 10 minutes.

~Fireweed was plentiful around our Alaska home.  When it was blooming, the fields were a beautiful magenta color.  This jelly is also a beautiful magenta color.

Filled Cookies

by Ruby Viola Kotter Freeman

Dough:

2 c. sugar

1/2 c. butter or margarine

1/2 c. Crisco (vegetable shortening)

2 t. vanilla

5 t. baking powder

5 c. flour

1 c. milk

2 eggs

Cream sugar and shortening, add eggs, milk, vanilla, then flour and baking powder.  Roll out real thin and cut into circles about 3-4 inches across.  Put 1 t. raisin filling on half the circles.  Cover with remaining circles and pinch edges together.

Filling:

1 lb. raisins

water

2 t. cornstarch

1/2 c. brown or white sugar

Grind raisins and cover with water.  Cook and thicken with remaining ingredients.  Stir constantly.  Cook until thickened and then cool.  

Bake finished cookies at 400ºF. for 15 minutes.

~I thought these cookies filled with delicious raisins were about the best cookies I ever tasted when I visited Grandma's house.

Enchilada Casserole

by Jeremy

1 lb. hamburger

1 can green chilies

1 package of enchilada sauce

1 package of tortillas (8 count taco or 10 count burrito)

1 brick of Cheddar cheese

1.  Brown hamburger. Drain.  Add the green chilies.

2. Mix and warm the enchilada sauce.

3. Dunk a tortilla into the enchilada sauce and place it in the bottom of the casserole dish.  Create a layer of tortillas (that have all been dunked).  You may need to tear the tortilla to create the correct shapes.

4.  Add a 1/3 of the hamburger to make a layer on top of the tortilla layer.

5.  Add a layer of grated cheese

6. Repeat steps 3-5 two times

7.  Add another layer of tortillas and then another layer of cheese

8.  Either bake at 350ºF for about 20 minutes or microwave on high for 12 minutes.

It reheats very well and can be frozen and reheated without problems.

Divinity

by Roma

2 c. sugar

1/4 c. corn syrup

1/2 c. water

1 egg white, beaten stiff

nuts (optional)

flavor (optional)

Cook sugar, corn syrup, water and vanilla to soft ball stage.  Pour into egg white and stir in.  Add nuts and flavor if desired.  Drop onto wax paper by spoonfuls.

~When Karma and Eileen were  little,  the doctors felt egg yolks were good for kids, but that some children were allergic to egg whites, so Mom always separated the eggs and stirred the yolks into their baby cereal.  This meant we always had lots of extra egg whites.  Sometimes Mom used them to make angel food cake, but my favorite was when she made divinity.

Delight Salad

by Roma

2 cans drained Mandarin oranges

1  20 oz can drained pineapple

1  20 oz can drained fruit cocktail

1 pkg coconut

1 pkg small marshmallows

1 pint sour cream

Combine and chill overnight.

Dark Fruit Cake II

by Ruby Viola Kotter Freeman

1 lb. candied fruit

3 c. raisins

3 c. chopped dates

2 c. walnuts

1/4 c. honey or molasses

1/4 c. dark fruit juice (grape, cherry, etc.)

1 c. butter

1 1/4 c. brown sugar

4 eggs

2 c. flour

1/4 t. baking soda

1/4 t. salt

1 t. cinnamon

1/2 t. cloves

1/2 t. mace or nutmeg

Mix fruit and molasses or honey.  Set aside.  Cream butter and sugar, then add eggs one at a time and beat thoroughly after each egg. Add dry ingredients and fruit, nuts and juice.  Grease and line loaf pans with wax paper.  Bake 1 1/2 hours at 270ºF.  Put shallow pan of water on bottom of oven.  Leave paper on 2 days then wrap in foil.  Makes 5 lbs.

Dark Fruit Cake

by Ruby Viola Kotter Freeman

1 lb. candied fruit mix

2 lbs. seedless raisins

1 lb. dates

2 c. walnuts

1 lb. seeded raisins

1 lb. currants

1/4 lb. citron

1/4 lb. lemon and orange peel

1 lb. gumdrops

5 c. flour

5 t. baking powder

1/2 t. baking soda

1 c. orange and lemon juice

1/2 c. dark fruit juice

1/3 t. salt

2 t. cinnamon

2 t. nutmeg

1 t. ground cloves

1 c. molasses

2 c. shortening

2 c. brown sugar

6 eggs

Mix together chopped fruits and nuts.  Cream shortening. Add sugar, then beat in eggs one at a time.  Beat well.  Then add fruit, nuts, and flour mixed together with juices.  Bake in slow oven 275ºF for 2 1/2 hours in loaf tins lined with wax paper.

Crystal Punch

by Eileen

Make in a 5 gallon cooler.

1 T. + 1 t. lemon extract

4 T. citric acid

12 c. sugar

1 bag crushed ice

water to make 5 gallons

~ This punch was featured at several family wedding receptions and parties.  Not only is it delicious, it is also colorless, making clean up so much easier.