sausage twirls

2 cups Bisquick
1/2 cup ice water
1 lb. sausage (hot or mild)

Mix Bisquick and ice water. Form 2 balls and roll each into a 10×12 rectangle. Crumble or spread room temperature sausage over top. Roll up like jelly roll. Chill overnight. Cut into slices and bake at 350 degrees until golden brown.

(notes from Laurie: Never EVER buy gluten-free Bisquick.)

Grandma’s original recipe:

homemade chili

2 cups pinto beans (2 cans or dry cooked)
4 cups tomato juice (Welch’s 1 qt.)
2 lb. ground beef
3 tbsp. Worchester sauce
2 tbsp. onion
3 tbsp. chili powder
1 tbsp. cumin
dash tobacco sauce
1 tbsp. salt
2 tbsp. sugar

Brown beef then add other ingredients. Let simmer for a long time.

(notes from Laurie: I’d recommend cooking for about an hour (the leftovers were even better). Definitely add in some paprika and cayenne. Increase amount of onion. Also consider bell peppers and stewed tomatoes – really go crazy with whatever your favorite chili ingredients are as this is really nice base.)

Grandma’s original recipe:

world’s best sugar cookies

1 cup powdered sugar and 1 cup of granulated sugar
1 cup margarine
1 cup oil
2 eggs, beaten
2 tsp vanilla
5 cups all purpose flour
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder

Cream oil, margarine, sugar, and extract, then add eggs one at a time, beating well after each. Sift all dry ingredients together and add to above. Mix well and chill overnight. Next day – roll into small balls. Press down with glass dipped in sugar. Bake on ungreased cookie sheet until barely brown at 350 for 10-12 minutes.

(notes from Laurie: Keep the cookies fairly chunky. My first batch were too skinny and I enjoyed them more a bit plump.)

Grandma’s original recipe:

fried fish & hush puppies

FRIED FISH
Choose any favorite fish, batter in buttermilk and corn meal, salt & pepper. Fry until golden brown. Serve with french fries and hush puppies.

HUSH PUPPES
1 cup flour
2 cup corn meal
1 tsp salt
1 cup sweet milk
1 egg
2 tsp baking powder
2 tbs sugar
Mix dry ingredients & add beaten egg and milk. Drop by teaspoon in oil until brown.

(notes from Laurie: Just don’t do anything I did.)

Grandma’s original recipe:

ramen slaw

2 packages Ramen noodles, beef flavored
1 large package cole slaw or you can use broccoli salad (also can use 1/2 of each)
1 bunch green onions
1 cup slivered almonds
1 cup sunflower seeds

SAUCE
1 cup white sugar or Splenda (or combination of both)
3/4 cup canola oil
1/3 cup white vinegar
2 packs ramen noodle flavoring (included with the noodles)

Layer 1 – crush Ramen noodles on bottom of dish
Layer 2 – evenly spread cole slaw on top of noodles
Layer 3 – chopped onions (small pieces) evenly spread on top
Layer 4 – lay sliced onions on cookie sheet and bake on 300 on 4-5 minutes or until brown. Spread almonds on top of onions.
Layer 5 – evenly spread sunflower seeds on top of almonds
Layer 6 – pour mixed sauce over dish, cover, refrigerate at least 8 hours

(notes from Laurie: Again, crank up the oven higher. Use sunflower kernels obviously. Do not skimp on waiting 8 hours as the liquid needs to soak into the noodles!)

Grandma’s original recipe:

no crust coconut pie

1 1/2 cups sugar and 3 tbs flour mixed together
5 large eggs
1 large can evaporated milk
1 stick butter, melted
2 cups Angel Flake coconut
1 tbs vanilla
Beat eggs, add sugar mixture, melted butter, add coconut and milk, then vanilla. Grease pans and flour. Makes 2 small pies. Bake at 350 for 20-30 minutes.

(notes from Laurie: Use a small can of condensed milk instead. Cook time was closer to 35-40 minutes for a nice brown crust. Perfect to freeze a pie and save for later.)

Grandma’s original recipe:

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: