Grandma Christensen's Recipes

SIDES & SALADS
Baked Beans
1 large can Pork n Beans ¼ cup ketchup
¼ cup brown sugar 2 teaspoons mustard
1 teaspoon chopped onion Worcheshire Sauce
Bacon / sausage
Bake in oven at 350 for 30 minutes, If covered cook longer

Mashed Potatoes
2 pounds of potatoes 1 teaspoon of salt
1 cup of Milk 6 tablespoons of butter
Salt and pepper, to taste
Add the potatoes to a large pot with enough cold water to cover them by an inch or so. Add salt and bring the water to a boil. Cook until the potatoes are tender when pierced with a knife. (About 15 minutes) Drain the potatoes return them to the pot and cook the drained potatoes over low heat for a couple of minutes to evaporate some of the water still in the potato. Mash by your method of choice. . Blend in butter, milk, and any other ingredients you prefer. Season with salt and pepper.

Green Beans
2 tablespoon butter 2 cans green beans,
Salt & pepper to taste
Heat the butter in a skillet over medium heat. Add green beans,.


1 cup cocoanut 1 cup mandarin oranges
1 cup pineapple (or Pears) 2 cups Marshmallows
1 cup Maraschino Cherries 1 medium sour cream
Drain Fruit, mix all together let set over night.

RASPBERRY JELLO SALAD
1 large package raspberry 2 cups boiling water
1 pkg. frozen raspberries 9 ounces Cool Whip
Dissolve raspberry - in boiling water. Add container of frozen raspberries. Stir occasionally until berries start falling apart and Jell-o begins to thicken. Put in serving dish. Chill at least 1/2 hour. Top with Cool Whip *Sometimes Nola would top with Mayonnaise also she would add crushed pineapple.

Mandarin Orange Salad
1 large pkgs. Orange Jell-o 1 can crush pineapple
1 can mandarin oranges 1 pkg. Dream whip
4 large Bananas
Set Jell-o, when it starts to set, whip cream and stir into
Jell-o. Add pineapple, oranges and bananas. Let set until firm. Note Drain fruit, Use juice to set jell-o.

Lime Jell-o
2 pkgs. Lime Jell-o 1 cup whipped cream
2 cups chopped celery 1 can crush pineapple
½ cup chopped nuts
Stir Jell-o using pineapple juice and water. When Jell-o is ½ set, whip the Jell-o, then mix in celery and pineapple. Add ½ cup nuts. Finish setting.

Apricot Salad
2 boxes peach Jell-O 2/3 c. water
20 oz. crushed pineapple 2 pkgs. Dream Whip
1/2 c. sugar 2 jars baby food apricots
8 oz. cream cheese, softened
Mix Jell-O, sugar, pineapple, water, and baby food together, and bring to a boil. Take mixture off and let it cool completely. Mix Dream Whip according to package directions. Add cream cheese and Dream Whip to the mixture, then refrigerate. Tip: You can use Cool whip instead of Dream whip.

Meat and Main Dishes
Roast Beef
3-4 lbs Roast 1 pkg. dry onion soup
1/2 cup water
Preheat oven to 325 Rub the dry soup mix on the meat, Place in a covered Dutch Oven

Swiss Steak (Hospital Kitchen)
5 lbs Top Round Steak ½ teaspoon salt
1/8 teaspoon pepper flour ( as needed)
1 6-oz can sliced mushrooms 2 onions, chopped fine
¼ teaspoon thyme ¼ teaspoon marjoram
1 teaspoon paprika ½ salt
2 tablespoons shortening 1 10-oz consommé soup
Sprinkle the salt and pepper on one side of the meat and pound well. Then sprinkle in the flour and pound in, turn meat over and repeat. Melt shortening in pan add meat and brown well. Remove meat and sauté onions, then add mushrooms. Put meat back in pan season with thyme, marjoram and salt. Add the consommé and simmer meat slowly (NEVER BOIL) for about 3 hours…Before eating Pour liquid off and thicken it, then pour it back on meat.

Meat Loaf ( Hospital Kitchen)
¾ cup chopped onion ¼ cup green pepper
2 eggs, unbeaten 2 lbs. Ground Beef
2 tablespoons horseradish 2 teaspoons salt
1 teaspoon dry mustard ½ cup milk
¼ cup catsup 2 cups soft bread crumbs
Toss together crumbs, onions, green peppers and eggs with fork. Combine meat and other ingredients mixing lightly, but well Bake 1 hour at 350.

Swiss Steak (Hospital Kitchen)
5 lbs Top Round Steak ½ teaspoon salt
1/8 teaspoon pepper flour ( as needed)
1 6-oz can sliced mushrooms 2 onions, chopped fine
¼ teaspoon thyme ¼ teaspoon marjoram
1 teaspoon paprika ½ salt
2 tablespoons shortening 1 10-oz consommé soup
Sprinkle the salt and pepper on one side of the meat and pound well. Then sprinkle in the flour and pound in, turn meat over and repeat. Melt shortening in pan add meat and brown well. Remove meat and sauté onions, then add mushrooms. Put meat back in pan season with thyme, marjoram and salt. Add the consommé and simmer meat slowly (NEVER BOIL) for about 3 hours…Before eating Pour liquid off and thicken it, then pour it back on meat.

Meat Loaf ( Hospital Kitchen)
¾ cup chopped onion ¼ cup green pepper
2 eggs, unbeaten 2 lbs. Ground Beef
2 tablespoons horseradish 2 teaspoons salt
1 teaspoon dry mustard ½ cup milk
¼ cup catsup 2 cups soft bread crumbs
Toss together crumbs, onions, green peppers and eggs with fork. Combine meat and other ingredients mixing lightly, but well Bake 1 hour at 350.

Meat Balls in Tomatoes Sauce
(Porcupine Meatballs)
1 1/2 lbs lean ground beef 1/2 cup rice
1 medium chopped onion 1 beaten egg
1/2 teaspoon salt pepper
flour
1 (10 1/2 ounce) can tomato soup
1 (8 ounce) can tomato sauce
2 1/2 cups water
Mix together first eight ingredients and form into small meatballs (about 1 inch in diameter).add a little flour if needed In large skillet or Dutch oven, mix tomato soup and tomato sauce with water. Stir to mix completely. Bring sauce to boil, and drop in meatballs, making sure they are well covered in the sauce. Lower heat to simmer and cover with close-fitting lid. Gently stir after 20 minutes. Continue to cook with pan covered for 20 minutes longer. They are finished when rice is tender and sticks out like little spines on the meat

Russian Chicken
Chicken pieces 1 envelope onion soup
1 bottle Russian dressing 1 med. jar apricot jam
Put chicken pieces in a casserole dish. Mix together onion, soup, Russian dressing and apricot jam. Pour over chicken pieces. Bake at 350 degrees for 1 hour or until done

Meat Loaf
1 1/2 lbs. Hamburger 3/4 cup oatmeal
1/4 cup chopped onion 1 1/2 salt
1/4 pepper 1 egg beaten
3/4 cup milk
Heat oven to 350 combine all ingredients and mix thoroughly. Pack into loaf pan . Cover with Sauce ( Recipe Below) Bake for 1 hour
Sauce
1/3 cup ketchup 2 tablespoons brown sugar
1 tablespoon mustard

Spaghetti Dinner
1 14 0z spaghetti 1 ½ lbs. Hamburger
1 cup mushrooms 1 onion
1 lb. Grated Longhorn cheese 1 green pepper
1 large can tomatoes 1 big can creamed corn
¼ cup Worchester sauce Salt & Pepper
Cook spaghetti in salted water, until tender. Brown Hamburger and onion, cook until tender add green pepper. Cover let simmer until pepper is tender. Drain spaghetti add hamburger, tomatoes, creamed corn, Worchester sauce, salt and pepper. Then add Mushrooms and cheese. Mix together pour into baking dish. Bake one hour at 350.

Meat Patties and Sauce
5 lbs meat 1 ½ cups milk (Canned)
1 ½ cup s bread crumbs 1 ½ cup onions
Make into patties and Brown
Sauce
35 oz catsup 2 1/2/ cups water
12 ½ tablespoon vinegar 7 tablespoons brown sugar
5 tablespoons onions
Put meat patties in baking dish..Pour sauce over meat . Bake at 200 for 2 hours.

Sweet & Sour Spare Ribs
Prepare Meat : Sprinkle garlic salt and accent on the meat let it marinate. Dip meat in corn starch and then in beaten egg. Brown in pan.
Sweet and Sour Sauce:
1 cup Japanese vinegar ¾ cup sugar
½ cup chicken broth 4 tbsp. Catsup
½ teaspoon salt 1 teaspoon Soy sauce
1 tablespoon Accent
Heat until it dissolves. Pour over Spare Ribs ( Turn while baking 2 times) Bake at 350 for 1 hour and 45 minutes.

Chicken over Rice
1 chicken, cut up 1 cream of mushroom soup
2 can cream of chicken soup 1/2 stick butter
1 can water 1 to 2 c. rice
Melt butter in a 9 x 13 inch pan. Combine each of the soups and the rice; mix thoroughly. Put in the bottom of the pan. Layer chicken on top of rice mixture. Sprinkle chicken with Salt and pepper . Cover with foil and bake at 350 degrees for 3 hours. Uncover the last hour of cooking.

Chicken Casserole
1 large Cooked Chicken 2 cups cooked rice
2 can cream of chicken soup 1 cup dice celery
1 cup mayonnaise 1 can slice water chestnuts
1 minced onion 1 pkg. chicken Dressing
½ cup melted Butter ¼ cup water
Cut chicken into 1“ pieces. Mix chicken, rice and soup together . Add celery . mayonnaise, chestnuts and onion. Put mixture into an oiled casserole dish cook at 350 for 20 minutes. While baking mix stove stop dressing, melted butter and water together. Top the casserole with dressing \mixture and cook 15 minutes more. DO NOT OVER BAKE

Chicken Casserole
5 cups cooked chicken 2 cream of chicken soup
1 ½ cup Mayonnaise ½ cup chopped onion
2 cups finely chopped celery 1 8 oz can sliced water
3 teaspoons lemon juice chestnuts
1 4 oz jar sliced pimentos 2 4 oz cans sliced
2 cup cooked rice mushrooms
Topping :
1 cup crushed cracker crumbs
¼ cup butter
Slow warm undiluted soup on stove remove from heat. Add mayonnaise, onion, celery, chestnuts, lemon juice and rice . Drain pimentos and mushrooms add to mixture. Gently stir all ingredient together and then fold in chicken. Pour into a 9x13 greased baking dish. Sprinkle with topping. Bake at 350 for 45 to 60 minutes.

BREADS
Dumpling
3 slices bread Milk
Flour 3 eggs
Pinch of nutmeg
Cover bread with milk. Cook until this comes to soft boil. Add enough flour to make a dry dough. Remove from heat. Add eggs and nutmeg. Dough will leave the side of the pan similar to cream puffs. Drop dumplings on the surface of the soup; cover and simmer until dumplings are cooked through, 12-15 minutes.

FLUFFY DUMPLINGS
1 cup all-purpose flour 2 tsp baking powder
1/2 tsp salt 1/2 cup milk
2 tbsp vegetable oil
Sift together the flour, baking powder, and salt into mixing bowl. Add oil to milk, then add all at once to flour mixture, stirring just until moistened. Drop by teaspoon into hot broth or knead on floured board and cut into squares before adding to the hot broth. After broth starts to boil again, reduce heat and simmer 15-20 minutes.

Muffins
2 cups flour ¼ cup sugar
3 teaspoon baking powder ½ teaspoon salt
¼ cup cooking oil 1 egg
1 cup milk
Preheat oven at 400 Grease muffin tins or use paper cups. Sift flour, sugar, baking powder and salt together. Beat egg slightly, and add milk and melted shortening to egg. Pour egg mixture into flour all at once. Stir just enough to moisten dry ingredients. Fill muffin cups 2/3 full, bake for 20 to 25 minutes. Makes 12 medium muffins

Million Dollar Rolls (Gertude)
2 yeast cakes ½ cup butter
3 eggs 4 1/2/cup flour 1/2/ sugar
1 cup water ½ teaspoon salt
Cream sugar and butter together until fluffy and light. Add eggs and enough flour to make a soft dough. Mix well and add yeast and flour alternately with water. Let rise for 1 ½ hrs then roll and cut for Parker House rolls bake at 400 for 12 minutes.

Mrs. Worley’s Rolls
6 to 8 cups of flour 2 tablespoon Yeast Cake
1 teaspoon Salt 2 cups Scaled Milk
½ cup Sugar 6 eggs ½ c warm water
½ teaspoon Baking soda ½ cup butter
1 teaspoon baking powder 3-4 drops of butter flavoring
Mix up like bread, let it raise 1 ½ hours mix down. Put in fridge over night. Roll out 3 hours before baking. Make like parker House rolls. Bake 400 20 to 25 minutes make about 80 rolls.

Best Yet Banana Bread
1 cup sugar 2 eggs beaten
1 teaspoon Soda 3 Tablespoons sour milk
½ cup shortening 1 cup mashed bananas
2 cup flour ½ cup chopped nuts
1st Dissolve soda in 1 Tablespoon water Then Mix sugar eggs, soda milk, shortening, bananas, flour and nuts Pour into loaf pan. Bake at 350 for 1 hour
Cream Puffs or Éclairs
1/2 cup butter 1 cup water
1 cup flour 1/8 teaspoon salt
4 eggs 1/2 teaspoon vanilla
Place boiling water, butter and salt in heavy saucepan. Stir over heat. When boiling vigorously add flour all at once, stirring briskly. Stir constantly until dough forms a soft ball and leaves side of pan clean. Put into mixing bowl and cool 2 minutes. Beat in eggs, one at a time, beat until thick and stiff. For cream puffs, drop onto ungreased cookies sheet from a spoon, they grow considerable when cooking, so take that in to consideration. For éclairs, form into strips ¼ wide and about 3 inches long. Bake 15 minutes at 450 then reduce heat to 350 bake for 10 minutes. I use this recipe for all kinds of different fillings, cream pudding, chicken salad, tuna salad ect…


COOKIES

Soft Raisin Oatmeal Cookies
1 c. raisins 1 c. water
3/4 c. shortening 1 1/2 c. sugar
2 eggs, well beaten 1 tsp. vanilla
2 1/2 c. flour 1/2 tsp. baking powder
1 tsp. baking soda 1 tsp. cinnamon
1/2 tsp. cloves 2 c. quick oats
Simmer raisins and water. Cool. Drain liquid into cup. Add water to make 1/2 cup liquid. Cream shortening and sugar. Add eggs, vanilla, raisin liquid, flour, baking powder, baking soda, cinnamon, 1/2 teaspoon cloves, oats, 1/2 cup chopped nuts, and raisins. Mix well. Drop by teaspoonfuls on greased baking sheet. Bake at 350 degrees for 10 minutes or until lightly browned. Serves 36.


Crunchy Cookies
1 1/4 cup shortening 1 cup white sugar
1 cup brown sugar 1 teaspoon vanilla
3 eggs 2 cup flour
1/2 teaspoon salt 1 teaspoon soda
1/2 baking powder 1 cup coconut
3 cups corn flakes
Cream shortening, sugars, vanilla together, add eggs mix well, Sift Flour, salt, soda and baking powder. Add to mixture stir well. Stir in coconut and corn flakes. Drop by teaspoon on ungreased cookie sheet. Bake at 350 for 14 minutes.



Luscious Lemon Bar Cookies (Hospital Kitchen)
Crust
1 cup soft butter ½ cup powder sugar
Dash of salt 2 cups flour
Combine all ingredients and mix well. Press mixture into a greased 9x13 pan. Bake at 350 for 15 minutes or until nicely brown.
Filling
4 eggs, beaten 2 cups sugar
¼ cup flour 6 tablespoon lemon juice
Combine flour and sugar. Mix in beaten eggs and lemon juice. Pour onto the slightly cooled crust. Bake at 350 for 25 minutes. Or until set. Cool and sprinkle with powder sugar.

Sugar Cookies
3 eggs 11/2 cup shortening
1 ½ cups sugar ¾ cup Milk
5 ¼ cups flour 1 ½ teaspoon salt
6 teaspoons baking powder 2 teaspoon vanilla
Cream sugar into shortening, add eggs and vanilla. Beat in milk and dry ingredients. Chill 45 minutes. Roll out cookies and bake at 400 for 10 minutes.

Congo Bars
2 ¼ cups brown sugar ½ cup oil
½ teaspoon salt 1 teaspoon vanilla
3 eggs 2 3/4 cups flour
3 teaspoon baking powder 1 12 oz pkg. chocolate chips
Cream together brown sugar, oil, salt, vanilla. Add Eggs one at a time beating well after each. Sift Flour and baking powder. Add to mixture, then stir in chocolate chips. Spread onto a grease cookie sheet bake at 375 for 15 to 20 minutes. Cut while warm DO NOT OVER COOK Tip: If to thick to spread you can add 1-3 tablespoons of water.

Snicker Doodle Cookies
1 c. shortening 1 1/2 c. sugar
2 eggs 1 tsp. vanilla
3 c. flour 1 tsp. soda
1 tsp. cream of tartar 1 tsp. salt
Mix. Make into small balls (about size of a walnut) and roll into cinnamon and sugar mixture. Bake in 400 degree oven 8 to 10 minutes.
CINNAMON & SUGAR MIXTURE:
1/2 c. sugar 2 tsp. cinnamon


Chocolate Chip Cookies
½ cup shortening 11/2 cup sugar
2 eggs 1 teaspoon vanilla
3 cups flour 1 teaspoon soda
1/2 teaspoon salt 1 cup buttermilk
1 pkg. chocolate chips
Cream shortening and sugar together. Add eggs and vanilla to mixture. Sifted flour, salt and soda together. Add to mixture a little at a time with the buttermilk. Add Chocolate chips. Drop by spoonful on to greased cook sheet. Bake at 400 for 9 to 12 minutes.


Candy

Rise Krispy Pies
1 lb. caramel candy 1 can Eagle Brand milk
1 stick butter 1 lg. pkg. lg. marshmallows
1 box Rice Krispies
In double boiler or microwave, melt and mix caramels, Eagle Brand milk and butter. Dip marshmallows (one at a time) in caramel mixture (I use a two prong fork), then roll in Rice Krispies. Put on waxed paper to cool and set. Store in refrigerator in an airtight container.!



RICE KRISPIES TREATS
1/4 cup butter 3 cups miniature
6 cups Rice Krispies cereal marshmallows
In a large saucepan, melt butter over low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat. Stir in the Kellogg's Rice Krispies cereal coating them well with the melted marshmallow mixture. Using a buttered or silicone spatula, press the mixture evenly into a 13 x 9 x 2 inch pan which has been buttered or sprayed with non-stick spray or lined with wax paper. Cut into squares when the mixture cools.


HAY STACKS
2 small pkg. Butterscotch chips 1 - 3 oz. cans of Chow Mein
1 small can party peanuts Noodles
Melt chips in double boiler. Stir in other ingredients. Drop by teaspoon onto wax paper

Candy Corn
2 cups sugar 2/3 cup milk
1 teaspoon corn syrup 1/2 teaspoon salt
1 teaspoon vanilla
Boil to hard soft` ball stage. Add 6 quarts popcorn and mix.


Carmel Corn
2 ¼ cups brown sugar 1 cup white corn syrup
½ butter 1 can sweetened condense
2 gallons popcorn Milk
Bring sugar, white corn syrup to a boil. Add butter and milk, Stir and cook slowly over low heat till soft ball stage. Pour over popped popcorn. Tip: stir continuously

Fudge
2/3 cup cocoa 3 cups sugar
1/8 teaspoon salt 1 1/2 cups whole milk
4 1/2 teaspoons margarine 1 teaspoon vanilla
Mix cocoa, sugar, salt, and milk together in heavy saucepan. Boil to "soft ball stage" Add margarine and cool.
Add vanilla and beat until stiff. Pour into well greased 8x8 or 9x9 pan.

Divinity (VaLoy)
2 cups Sugar 2 egg whites
½ cup white corn syrup ½ cup water
In a large heavy saucepan over low heat, add sugar, corn syrup, and water, stirring constantly, until sugar is dissolved. Continue to cook, without stirring, until it reaches a soft crack. In a large bowl using your electric mixer at high speed, beat egg whites until stiff peaks form. Continue beating and add the hot sugar mixture to the egg whites in a slow, steady, thin stream until well mixed in. Once you begin to pour the hot sugar mixture, do NOT stop and do not scrape the mixing bowl. When all the syrup has been combined, continue to beat the mixture until it begins to lose its gloss and holds its shape in stiff peaks. Add 1 teaspoon vanilla and ½ cup walnuts and drop from a spoon on to greased pan.

Cocoa Fudge
2 cup sugar 2/3 cup evaporated milk
2 tablespoon white corn syrup ½ teaspoon salt
2 tablespoons cocoa 1 tablespoons butter
1 teaspoon vanilla 1 to ½ cup Marshmallows
½ cup nuts (optional)
In sauce pan blend sugar, milk, corn syrup, salt, and cocoa. Bring to a boil. Stirring often.. Boil till mixture reaches a soft ball stage. Add butter and Vanilla. Pour mixture on to a butter platter. When cool to touch bottom of platter, start beating the fudge. As fudge thicken add marshmallows and nuts. When fudge loses it gloss, spoon out on wax paper. Let set

Cakes

Banana Cake
1 cup sugar 2 cups flour
½ cup shortening 2 eggs (separated)
1 cup nuts 1 teaspoon baking powder
1 teaspoon baking soda 1 cup buttermilk
2 small bananas
Beat egg whites. Add all ingredients together, Then add egg whites pour into greased cake pan bake at 350 for ½ hour.
Quick Carmel Frosting
½ cup butter 1/2/ cup brown sugar
¼ cup milk 1 teaspoon vanilla
Heat butter and brown sugar over low heat. Stir constantly till sugar is melted. Blend in Milk, cool and then add vanilla.

Jelly Roll
1 teaspoon cream of tartar 1 ½ cups sugar
1/2 teaspoon soda 8 eggs
1 ½ cup flour
Separate eggs into two large bowls. Very slowly add sugar to egg yolks. Sift dry ingredients on top of yolk mixture. DO NOT STIR IN. Beat egg whites very stiff. Dump on top of other ingredients. Carefully fold in. Pour in a pan lined with wax paper… Bake at 350 for 20 minutes or till light. Tip upside down on sugar towel..Cover with slightly damp towel cool 10 minutes. Then roll with cloth towel cool thoroughly. Unroll add jelly. Re-roll. Serve with whipped Cream or ice cream.



Fresh Apple Spice Cake
1 ½ chopped apples 1 cup sugar
1 ½ cup flour 1 teaspoon baking soda
½ teaspoon salt 1 teaspoon cinnamon
½ teaspoon nutmeg ½ teaspoon all spice
1/2 cup cooking oil 1 egg
1/2 cup nuts ½ raisins optional
Add sugar and spices to apples. Let stand 1 hour. Blend oil and unbeaten egg into apple mixture. Sift flour, soda and salt. Add to apple mixture. Stirring until just blended. Add nuts and raisins. Pour into a greased loaf pan. Bake at 350 for 55 minutes.

Texas Sheet Cake
Step 1
2 cups flour
2cups sugar
1 tsp. salt
Step 2 Bring to boil
2 cubes Margarine
4 Tbsp. Cocoa
1cup water
Step 3 Beat Well
2 eggs 1/2cup buttermilk
1tbsp. vinegar
1 tsp. vanilla
1 tsp. soda

Add steps 2 & 3 to step one. Pour into a greased floured pan 12X18 with sides on it and bake 375 for 25 minutes. Batter will be warm when put in the pan.

ICING FOR TEXAS SHEET CAKE:
1 cube margarine 4 tbsp. cocoa
6 tbsp. milk 3cups powder sugar
1 tsp. vanilla 1 c. chopped nuts
Mix well and spread on the hot cake as soon as it comes for the oven. It must be hot to spread.

Oatmeal Cake
1 ¼ cups boiling water 1 cup oatmeal
1/2 cup butter 1 cup sugar
1 cup brown sugar 1 ¼ cup flour
2 eggs 2 teaspoon vanilla
1 teaspoon soda ½ teaspoon salt
¾ teaspoon cinnamon ¼ teaspoon nutmeg
Pour boiling water over oatmeal and let stand for 20 minutes. Cream butter and sugar together, add eggs, vanilla and oatmeal mixture. Sift in dry ingredients. Mix well and bake in a dripper pan at 350 for 40 minutes.
Topping
½ cup butter ½ cup brown sugar
1/3 chopped nuts 3 tablespoons milk
¾ cocoanut
Melt butter, add other ingredients. Spread over top of cake and return to oven until topping bubbles.

Devil’s Food Cake
1 cup shortening 2 cups sugar
4 eggs 8 tablespoons cocoa
1 cup boiling water 3 cup sifted flour
2 teaspoons baking powder 2 teaspoon baking soda
1 teaspoon salt 1 cup buttermilk
1 teaspoons vanilla
Cream shortening and sugar. Beat in eggs one at a time. Mix boiling water with cocoa and let it cook (do this first) and add to the shortening mixture. Sift together three times all dry ingredients and add alternately with buttermilk and vanilla. Pour mixture into a large dripper pan and bake at 350 for 50 to 60 minutes top with Marshmallow icing.
Marshmallow Icing
1 egg white 2/3 c. sugar
1/4 c. Karo 3 tbsp. water
1/8 tsp. cream of tartar 1/8 tsp. salt
1 tsp. vanilla
Mix all except vanilla in double boiler over rapidly boiling water, beating with mixer until standing in peaks and firm. Remove from heat and add vanilla. Hand stir in vanilla
Desserts
Angel Food Dessert
1 pkg. Chocolate Chips 3 tablespoons sugar
2 tablespoons water 4 eggs separated
1 cup cream 1 large Angel Cake
Break Cake in large Pyrex pan into bit size pieces. Set aside. Melt over low heat or double boiler chocolate, sugar and water. While cooling beat 4 egg whites till stiff. When chocolate mixture is cool add 4 egg yolks 1 at a time. Then add egg whites and cream. Pour mixture over broken Angel cake. Put in fridge for 24 hours.. Serve with whipped cream.

Éclair Cake ( Allison)
1/2 cup Margarine 1 Cup water
1 cup flour 1/4 teaspoon salt
4 eggs
8 oz soften cream cheese 3 cups milk
2 small pkgs. Of pudding whipped topping
Syrup Nuts
Preheat oven to 400 degrees F (200 degrees C).
In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg. Spread in bottom and up the sides of an ungreased cookie sheet pan. Bake at 400 degrees for 35 minutes. Cool completely. To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.

Rice Pudding
¾ Raw rice 1/3 teaspoon Salt
6 cups milk 1/2 cup sugar
1 teaspoon nutmeg
Cook on very low heat.. rice, milk and salt. When you can break apart rice, add sugar and nutmeg. Bake uncovered at 300 for 1 ½ hours till milk is cooked in.

Pumpkin Pie
2 eggs slightly beaten 1/2 teaspoon ginger
1 ½ cup solid packed pumpkin 1/4/ teaspoon clove
¾ cup sugar 1 2/3 cup evaporated milk
1 teaspoon cinnamon
Mix all ingredients in order given..Pour into pie shell. Bake in preheated oven 425 for 15 minutes…REDUCE temperature to 350 continue to bake for 45 minutes or till inserted knife comes out clean

Pie Crust (Alene’s)
4 cups flour 1 tablespoon sugar
2 teaspoon salt 1 3/4 cup shortening
1 tablespoon vinegar 1 large egg
1/2 cup water
Put first 3 ingredients in large bowl and mix well.. Add shortening and mix until crumbly. In small bowl beat (with fork) water, vinegar and egg. Combine the 2 mixtures,(with fork) until moistened. Divide dough in 5 portions and with hands shape each portion in a flat round patty ready to roll.
Wrap each in plastic or waxed paper and chill at least 1/2 hour. When ready to roll pie crust , lightly flour both sides of patty, portion lightly floured board or pastry cloth. Keep pastry round, roll form center to 1/8” thickness and 2 “ larger than pie pan.. Fold in halves or quarters, transfer to pie pan, unfold and fit loosely in pie pan. Press with fingers to remove air pockets.. bake at 350 for 12-15 minutes or until golden brown

Ice Box Dessert
1/2 lb vanilla wafers 2 cups powdered sugar
1/2 cup butter 1 large can crushed
2 eggs pineapple
1/2 pint whipping cream ½ teaspoon vanilla
1/2 cup nuts
Crush wafers and put half in bottom of pan. Cream sugar and butter until fluffy. Add eggs. Put on top of crumbs. Then add a layer of drained pineapple. Add a layer of whipped cream and nuts mixed together and add remaining crumbs and place in refrigerator 12 hours before serving. (Whipped cream should be sweetened to taste, add ½ teaspoon vanilla.)

Frozen Pineapple Torte
3 egg yolks Dash of salt
½ cup sugar 1 9 oz crush pineapple
1 tablespoon lemon juice drained ( keep juice)
2 egg whites Beaten 2 tablespoon sugar
1 cup heavy cream whipped 2 cup Vanilla wafer crumbs
Beat egg yolk, salt and 1/.2 cup sugar. Add syrup from pineapple and lemon juice. Cook over hot (not boiling) water until mixture coats spoon, stirring constantly. Add pineapple and cool. Make meringue of egg whites and 2 tablespoons sugar. Fold in whipped cream and custard mix. Coat side of ice tray with wafer crumbs. Spread half of the remaining crumbs over bottom . Pour I custard mixture, cover with remaining crumbs. Freeze firm, about 3-4 hours

Angel Pie
Step #1
4 egg whites beaten stiff 1/2 teaspoon vinegar
1 cup sugar
Beat until egg whites hold soft peaks, add vinegar and sugar put into a 9-inch pie tins. Bake at 300 for 1 hour and 15 minutes . take shell out of pan when cooled. Put on plate.
Step # 2
4 egg yolks, (beat until light) 1/2 cup sugar
3 tablespoons of water Dash of salt
Juice and tiny bit of lemon rind of one lemon
Put ingredients in double boiler cook until thick.
Step #3
Pour filling into cooled shell.
Step #4
1 cup cream 1 teaspoon vanilla
Sugar to taste.
Whip cream add sugar and vanilla. When lemon filling is cool top with whipped cream and refrigerate.

Tapioca Pudding ( Hospital kitchen)
1 cup tapioca 2 cups sugar
1 1/2 cups beaten eggs 1 teaspoon salt
1 tablespoon vanilla
Combine ingredients and add 5 hot quarts Milk in a double boiler. Cook slow until it thicken. Remove from heat let set a
while before serving.

Apple Dessert
(Note put soda on apples let stand for a while before mixing cake)
6 tablespoons butter 2 cups sugar
2 eggs beaten 1 teaspoon cinnamon
1 teaspoon salt 2 teaspoon baking soda
2 cups flour 6 cups diced apples
1/2/ cup nuts 2 teaspoon vanilla
1 teaspoon nutmeg
Combine all ingredients and bake at 350 for 30 minutes in a 9x13 pan. Serve with vanilla sauce or whipped cream or ice cream.
Vanilla sauce
½ cup sugar ¼ teaspoon salt
4 tablespoon butter 2 tablespoon cornstarch
2 cup boiling water 2 teaspoon vanilla
dash of nutmeg
In small saucepan combine sugar and cornstarch. Stir in boiling water. Simmer, stirring constantly, for 5 minutes. Stir in butter, vanilla extract, nutmeg and salt; blend well. Serve vanilla sauce warm with your favorite pudding or other dessert.



Impossible Pumpkin pie
3/4/ cup sugar 1/2 Bisquick Mix
1 can 13 oz evaporated milk 2 tablespoon butter
2 ½ teaspoons pumpkin spice 2 eggs
2 teaspoons Vanilla
Heat oven to 375 Greased 10’ pie plate. Place all ingredients in mixing bowl and blend on high speed for 1-2 minutes . Pour into pie plate. Bake until knife inserted in center comes out clean. About 45 minutes. Serve with whipping cream.


Raspberry Jell-O dessert
1 pkg. raspberry Jell-O 1 12 oz cool whip
1 pkg. frozen raspberries 1 angel food cake
dissolve Jell-O according to pkg. directions - making sure to dissolve completely. add ice cubes to speed the chilling process. Add slightly thawed but still frosty raspberries. The jell-o mix should be slightly thick - not completely set -but NOT liquid. Set in frig a few minutes if you need it to thicken up Break angel food cake in 1-2 inch type pieces into a bowl, add the thickened jell-o/raspberry mixture – and fold through - then add the cool whip and fold in and chill in refrigerator for at least one hour.


Berry Yum Yum
1 12 oz can pie filling 2 cups graham crackers
¾ cup butter melted crumbs
1 8oz cream cheese (soften) ¾ sugar
1 teaspoon vanilla 2 pkgs. Dream Whip
1 cup milk
Mix together graham crackers and butter, making a crust in a 9x13 pan. Next Mix cream cheese, sugar vanilla together, set it a side. Now whip dream whip and milk as directed on package until fluffy. Add cream cheese mixture. Spread ½ of cream cheese and whipped topping on top of graham crust. Then spread pie filling (of choice), Top with the remaining Cream cheese / whipped cream mixture. Top with a few graham cracker crumbs…Chill and serve.

Frozen Pineapple Torte
3 egg yolks Dash of salt
½ cup sugar 1 9 oz crush pineapple
1 tablespoon lemon juice drained ( keep juice)
2 egg whites Beaten 2 tablespoon sugar
1 cup heavy cream whipped 2 cup Vanilla wafer crumbs
Beat egg yolk, salt and 1/.2 cup sugar. Add syrup from pineapple and lemon juice. Cook over hot (not boiling) water until mixture coats spoon, stirring constantly. Add pineapple and cool. Make meringue of egg whites and 2 tablespoon sugar. Fold in whipped cream and custard mix. Coat side of ice tray with wafer crumbs. Spread half of the remaining crumbs over bottom . Pour I custard mixture, cover with remaining crumbs. Freeze firm, about 3-4 hours serves 6-8