macaroni & cheese pie

1 package macaroni (cooked)
cheese
salt & pepper
2 eggs
milk
butter
Ritz crackers
Layer 1/2 of macaroni and then slices of cheese and pats of butter. Repeat this 2 more times. In a separate bowl, mix 2 eggs and 1 1/2 cups of milk together. Pour this over casserole until level. If you have some liquid left, hold until you see if the pie is moist enough. If you want, layer Ritz crackers and push them down to moisten them. Do crackers when it is about ready to eat and bake short time. Cook on 350 for 30 minutes or until bubbly and done.

(notes from Laurie: This one is easy to cut in half for a smaller serving. Add some paprika on top before you bake.)

Grandma’s original recipe:

italian cream cake

CAKE
1 stick margarine
1/2 cup Crisco
2 cups sugar
5 eggs separated
2 cups flour
1 tsp soda
1 cup buttermilk
1 tsp vanilla
1 can Angel Flake coconut
1 cup chopped pecans

Cream margarine, Crisco, and sugar. Add egg yolks one at a time. Sift soda with flour and add alternately with buttermilk. Fold in stiffly beaten egg whites. Makes a 3 layer cake. Bake at 350 for 30 minutes.

FROSTING
1- 8oz package Philadelphia Cream Cheese
1 box powdered sugar
1 stick butter
1tbs vanilla

Beat all together and if too thick, add a little Carnation.

(notes from Laurie: You do not need a whole box of powdered sugar once again but I would likely double the amount of frosting for a 3 layer cake – at least do a recipe and a half. Fold in the coconut and chopped peanuts after finishing the rest of the batter before it goes into the oven.)

Grandma’s original recipe:

graham cracker cookies

GRAHAM CRACKER DELIGHT COOKIES
2 sticks margarine
1 cup sugar
1 egg, beaten
1/2 cup canned milk
Bring these ingredients to a boil, remove from heart, and stir in the following:
1 heaping cup crushed graham crackers
1 cup chopped nuts
1 can Angel Flake coconut

ICING
1 box powdered sugar
1 stick butter
very small amount canned milk
Cream until these are smooth.

Place layer of whole graham crackers on cookie sheet. Spread on filling, cover with another layer of graham crackers, smooth on the icing. Refrigerate overnight before cutting into squares.

(notes from Laurie: You do not need a whole box of powdered sugar. Add a bit and then taste – bars are very sweet so icing does not need to be.)

Grandma’s original recipe:

hamburger goulash

1 pound hamburger meat
1 medium onion
1 bell papper
1 can tomato soup
1 small tomato paste
1/2 of a 16 oz package of macaroni (cooked & drained)
Brown hamburger and onion [and bell pepper] in small amount of oil. Mix tomato soup & paste and add macaroni. Cook until dries out a little.

(notes from Laurie: I’d recommend cooking the onion and bell peppers a bit before adding in the meat to brown. If you want smaller chunks of veggies, I’d dice, but the sliced veggies didn’t bother me either.)

Grandma’s original recipe:

chocolate chess pie

1 1/2 cups white sugar
3 tbs unsweetened cocoa powder
2 eggs
1 – 15 oz can evaporated milk
1/4 cup [softened] butter
1 tsp vanilla extract
1 – 9 inch unbaked pie crust
Preheat over to 350 degrees. Mix sugar and cocoa, [cream softened butter and sugar], beat the eggs then add to the sugar/cocoa mixture. Beat in the milk and vanilla. Pour in the 9″ pie crust and cook at 350 for 45 minutes. Cool completely. Pie will have a jiggle until cooled.

(notes from Laurie: cut the milk in half; it’s way too much. If you need any more, add from there. I had to make this with refrigerated milk too and it was fine. I’d also cook for an extra 15 minutes or so, maybe at a slightly lower temp.)

Grandma’s original recipe:

salmon patties, mashed potatoes & peas

SALMON PATTY
Large can salmon
1 egg
Salt & Pepper
Flour or cornmeal as needed for correct consistency.
Drain off juice and reserve… remove bones, with fork mash the salmon, add egg, salt, pepper, flour and/or cornmeal. To make a larger number of patties, I add some of the juice and more flour/cornmeal. Take out a portion and shape into patty, add to hot oil.
Cook on medium heat until nice and brown.

MASHED POTATOES
Peel and cut potatoes into small wedges. Bring to a boil in a big pot of water. Let them boil on medium heat until they get tender. Drain the water and put the potatoes back into the pot. Get a masher and mash the potatoes until they have little to no lumps left, add some milk and butter, salt and pepper to taste. Daddy always liked to add some finely diced onions into there sometimes.

ENGLISH PEAS
Pop open a can of LeSeurs Tiny English Peas and bring to a boil in a pot. Add salt & pepper and cook for about 15-20 minutes on medium. Make a hole in the mashed potatoes and pour the peas in the top.

(notes from Laurie: I recommend more finely dicing the onions than I did.)

Grandma’s original recipe:

homemade hamburger pizza

Crust – regular biscuit dough or bought pizza crust
3/4 pound ground beef
salt, pepper, garlic salt
1/2 teaspoon oregano
1- 8oz can Hunts tomato sauce
1 tablespoon parsley (can omit)
1/4 pound swiss or cheddar cheese, cut in strips

Prepare dough in pizza pan rush with oil. Mix meat, salt, pepper, garlic salt, oregano, and sauce and spread evenly over dough. Arrange cheese in strips on top like wheel spoke. (You can sprinkle grated cheese over entire pizza and you can use any cheeses you like.) Bake in 400 oven about 20 minutes or until brown and melted.

(notes from Laurie: OK SO. My dad said the meat should be cooked first but that was NOT in the recipe. I would probably try it by cooking the meat first and I’d drain it of oil and eliminate all the extra salt. Basically, try to remove as much moisture from the meat as possible before you mix the ingredients together.)

Grandma’s original recipe:

homemade angel biscuits

1 pkg yeast (slow rise)
3 tbs water (105-115 degrees). Put over yeast.
Sift 5 cups self-rising White Lilly flour
2 tbs sugar
1 tsp soda (note from Laurie: baking powder)
Cut in 1 cup Crisco
2 cups buttermilk
Put into yeast.
Make 1 day before you want to bake.
Bake on greased sheet in preheated oven at 400 degrees for 12 minutes or until brown.

(notes from Laurie: I always add in a tsp of baking soda and a pinch of salt to my dough. This is also the rare occasion where I’d go a little lower on temp than Grandma – I usually do 350 for 12 minutes.)

Grandma’s original recipe:

cubed steak and rice & gravy

CUBED STEAK
Rinse steak, drain on paper towel. Salt & pepper, then cover in sifted flour. It is ok to put flour in a plastic bag and shake steak in that. Fry in a skillet on medium high until brown, then turn heat down, put a cover on for a few minutes… or I sometimes put a teaspoon of water before I cover it to make the steak a little more tender. Drain on a paper towel. Then make that gravy and enjoy!

RICE & GRAVY
Make the rice according to the package. In a bowl, combine milk and water to be used to thin browned oil and flour in a frying pan. After steak, chicken, or pork chops have been fried and taken up, you use the oil let in the pan to make gravy. You do not want a lot of oil. Sift flour into the oil (make sure your pan is hot) and stir this continuously until it turns brown and then add the milk and water to make it the desired consistency. Be sure to have the milk and water ready to add as the flour browns fast.

(notes from Laurie: only note this time 0 I never wash my meat so I just recommend patting it dry with a paper towel and salting and peppering on both sides!)

Grandma’s original recipe:

smothered liver & onions

8 oz raw liver
1 1/2 oz buttermilk
1/4 cup bread crumbs
1 medium onion
salt & pepper to taste
Dip meat in milk, then coat with bread crumbs. Brown in non-stick skillet. Top with sliced onion, salt & pepper, add 1/3 cup water and cook 20-25 minutes on low heat.

(notes from Laurie: keep onion at 350 – might be worth browning the onions a little longer)

Grandma’s original recipe: