It’s recipe Tuesday! I found another one from my Grandma Jackson and it looks like a good one, Paris Lace Cookies!
Paris Lace Cookies
1 c. sifted all-purpose flour, enriched
1 c. nuts, finely chopped
½ c. corn syrup
¼ c. shortening
¼ c. butter
2/3 c. brown sugar, firmly packed
Combine syrup, butter, shortening and brown sugar in a saucepan and bring to a boil. Remove from heat at once then add flour and nuts gradually. Blend well. Drop from teaspoon onto a greased baking sheet 3 inches apart. Bake in a 325 degree oven for 8 to 10 minutes then remove from the baking sheet with spatula. If desired, roll into cone shape while warm. Cool on a wire rack.
Do you have a favorite cookie recipe?
It’s Recipe Tuesday! Does anybody have a hankering for a torte? I found a recipe from my grandma, and I haven’t tried it, but thought I’d put it out there for anyone looking to try something new.
4 c. apples sliced
½ c. sifted flour
1 tsp. vanilla
1 c. sugar
2 tsp. baking powder
1 tbsp. melted butter
½ c. nuts
½ c. dates
Combine all ingredients and stir until mixed then turn into a greased 8x8x2 pan and bake at 400 for 40 minutes or until the apples are tender. (This can be checked by testing apples with a fork.) Cut in squares and serve with whipped cream or ice cream. Serves 6 to 8.
It’s Recipe Tuesday! I found one that I’d never heard of before and I think I’m going to give it a try next time I decide to serve mashed potatoes. This is one I found in the box from my Grandma Jackson, so here goes.
Lipton Potato Whip
2 lb. potatoes (6 medium) cooked
1 c. milk
2 tbsp. margarine or butter
1 envelope of Lipton Onion Soup Mix
Mash potatoes and then add milk, margarine or butter and soup mix then beat until fluffy. The serving size is between 4 and 6.
It’s recipe Tuesday and I found an old recipe of corn pudding passed down to me by my Grandma Viola.
1 can corn kernels
1 ½ c. grated cheddar cheese
1 c. milk
3 well beaten eggs
1 c. corn flakes
½ tsp. of mustard powder
Salt and pepper to taste
Blend all ingredients and pour into a greased mold. Place mold in a pan of hot water in a preheated oven and bake at 350 for one hour.
Have you ever had any Corn Pudding? What's your recipe?
Today I’m going to share with you all one of mine and my family’s favorite family recipes that have been passed down to me directly from my Grandpa Riley. I had no intention of ever sharing this with anyone outside of our family, but it’s too good not to share with others, so here it is. My grandpa spent years trying to perfect this recipe. My Uncle Kenneth told me that he remembered spending time with my grandpa watching him as he tried to perfect this recipe. This is my Grandpa Riley’s own version of Beef Pot Roast.
Riley’s Pot Roast
1 Beef Pot Roast (3-5 lbs.)
1 packet of brown gravy mix
1 can of Cream of Mushroom Soup
1 packet of Lipton Onion Soup Mix
Place pot roast in a crock pot. If you have an instant pot and would prefer to use that instead, I’m sure it will work just fine. Combine a packet of brown gravy mix, cream of mushroom soup and packet of Lipton Onion Soup mix in a cup with ½ cup of water and stir. Once the mixture is combined pour over the pot roast. Add additional water to the crock pot to cover the top of the roast and set the crock pot to cook on medium. I usually cook mine for 6 to 8 hours; halfway through cooking it, I add a chopped onion to the crock pot and let it cook until the roast is done.
When the meat is tender and falls off the fork, then it’s done and be prepared, because it’ll be creamy. I usually make whipped mashed potatoes with mine and good luck in my household if there are any leftovers, because most of the time with this one, there’s not. It’s a real meal pleaser. You can also add carrots and other vegetables to the crock pot if you choose to, it’s up to you.
What's your favorite pot roast recipe?
It’s recipe Tuesday, folks and I’m going to share one with you that I got from a cousin who just threw something together and it ended up being one of the easiest and fun snacks! It’s spicy crackers and here’s the recipe.
1 box of saltine crackers
1 ¼ c. canola oil
1 pkg. dry ranch dressing
3 tbsp. dry crushed red peppers
1 tbsp. garlic powder
1 tbsp. dry chives
Mix all ingredients, except the crackers, together in a bowl then pour the mixture over the crackers. Place crackers on a cookie sheet to bake in a 325 oven for 2 hours. Every 15 minutes turn crackers over so they evenly cook and don’t burn. These can be stored in an airtight container and are a great snack anytime.
Do you have a favorite snack?
It’s recipe Tuesday! I thought I would share a family favorite and one that I always make when family members come over for the night. I will be making this one this week, more family on the way! It’s my Aunt Earlene’s Breakfast Casserole and it’s a keeper, folks.
6 slices bread buttered and de-crusted
1 1lb. package breakfast sausage browned
5 to 6 oz. medium sharp cheddar cheese grated
1 tsp. dry mustard
1 tsp. salt
1 point light cream or milk
Put bread on the bottom of a 9x13 greased glass pan. Place browned sausage on bread, sprinkle cheese on top of sausage. Beat eggs, salt, cream and mustard then pour mixture over cheese and refrigerate overnight. Bake in a 350 oven for 40 minutes and enjoy.
What is your go to when you have family or friends over?
Anybody hungry for a sweet potato pie loaf? Let’s go over the recipe I found for this week. It’s one that I grabbed from my grandma Viola’s recipe card box.
Sweet Potato Pie Loaf
3 sweet potatoes mashed
1 c. of mashed cooked carrots
¾ c. of milk
¼ c. of orange marmalade
¼ tsp. of mace
Dash of ginger (optional)
1 large mashed banana
2 oz of melted butter
1 c. of crushed corn flakes
2 tbsp. of dried sherry (optional)
Combine all the ingredients and mix then pour into a greased casserole or loaf pan. Bake at 350 for 45 minutes or until set.
Do you have a favorite Sweet Potato Pie recipe? Share it below!
Let’s talk about fried cornbread, shall we? I have a recipe that was passed down to me from one of my favorite people, so let’s get to it.
½ c. cornmeal
1 c. flour
1 tsp. of baking powder
Dash of salt and enough water to make the mixture runny
Take oil and put in the bottom of a skillet, filling it ¼ of an inch full. When the oil is hot, spoon in 3 tbsp. of mixture into the skillet separating each one, so there is enough room to make 3 or 4 fried cornbread at a time. When the middle of each one stops bubbling, flip the cornbread and let it cook on the other side until brown. When both sides are brown the fried cornbread is done. After removing each one from the skillet, set them on a paper towel to wipe away excess oil. Let cool and serve either.
Flipping through my recipes I came across another one from my Grandma Viola and thought I’d share it with anybody who had a hankering for Swiss steak. Here goes.
Spread a large piece of heavy foil with ½ tbsp. of butter. Arrange on foil 4 servings (overlap) of 1” chuck steak (2 lb.). Sprinkle over the steak 1 envelope of onion soup mix, ½ lb. mushrooms sliced, ½ green pepper, 1 lb. can of drained chopped tomatoes (set the juice aside), ¼ tsp. of salt and a dash of pepper.
Mix ½ c. of tomato juice with 1 tbsp. of A-1 sauce and 1 tbsp. of cornstarch and pour over steak. Bring foil over top of steak and close tight. Bake for 2 hours in a 375 oven.