Monday, June 15, 2015

Her Relatives' Recipes

From: Willie Green (O'NEAL) CANADAY
Zucchini Squash Relish
10 cup ground zucchini squash
8 large onions
4 green peppers
4 red peppers
4 tablespoon salt.
Grind above ingredients and let stand overnight. Drain and wash twice.
2 ¼ cup vinegar
2 ½ cup sugar
1 tablespoon mustard seed
1 tablespoon celery seed
½ teaspoon black pepper
1 tablespoon cornstarch
½ teaspoon green food coloring
1 tablespoon turmeric

Mix all ingredients together and bring to boil on top of stove. Boil 10 minutes. Can while hot. Makes 6 quarts. ~ Recipe published in Country Cookin’. WCOG (Women of the Church of God), Pleasant Prairie Church of God, Satanta, KS. Cookbook Publishers, Olathe, KS; 1986, p. 6.
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From: Mabel May (ULLOM) GRIFFITH
Jellyroll Cake

4 eggs well beaten
2 tablespoons sweet milk
1 cup sugar
2 teaspoon baking powder sifted into 1 scant cup of flour
Flavor with lemon

Bake in moderate over until done, take out, turn pan upside down on bread towel, spread with jelly and roll-up.
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From: Lily Marie (LARUE) RANKIN HALL
Date Bars

1 stick butter
1 cup sugar
2 eggs
1 teaspoon vanilla
½ cup flour
¼ teaspoon baking powder
1 1/2 package dates, chopped
½ cup nuts

Cream together butter & sugar. Add eggs, vanilla. Beat well. Sift flour and baking powder together. Add to mixture. Stir in dates & nuts. Bake 30 minutes, 375 degree F. oven.
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From: Belinda “Linna” (ULLOM) KARSTEDT and Hannah (ULLOM) WARNER.
Soft Gingerbread

Put all in bowl & beat good together.
1 egg
½ cup sugar
½ cup shortening (bacon fat is good)
½ cup good New Orleans Molasses

Sift these next ingredients together then add to the first mixture.
1 ¾ cup flour
1 teaspoon each of ginger & cinnamon, sifted together with
A pinch of salt

Add these next:.
¾ cup boiling water
1 teaspoon soda
Beat in last. Bake in moderate oven, very light and good.
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I received this recipe for the cream cheese mints from my paternal Aunt as she had made mints for her parent’s 50th Wedding Anniversary celebration (1st row, rose on right) when I was preparing for my wedding. I made the heart-shaped mints. I obtained the rubber molds from a kitchen specialty shop. Anybody remember Function Junction? These rubber molds (or silicone molds) are very flexible, unlike the stiff clear plastic sheet candy molds found in hobby stores now. You can obtain them online at Sugar Craft (search engine: type in "crème cheese mint molds").

Since then I’ve made mints for other family events. The two on either side, 2nd row, are Christmas peppermint molds and in the back center are baby shoes. Wouldn’t these mints be cool for a tea-in-the-garden party too?

Cream Cheese Mints
Makes approximately 100 mints.
Make two per guest.

1 (2 lb.) package powdered sugar
1 (8 oz.) package cream cheese
1 teaspoon mint flavoring
Dash cake frosting paste food color
Mix and knead all ingredients like dough. Butter your fingers & rubber candy molds. Roll candy dough the size of marbles and press into mold. Tidy up bottom of candy & unmold. Put on wax paper to dry. Can be frozen ahead of time.
Since these mints are relatively soft in nature, they can be easily mashed with rough handling. To serve, place one layer of mints on a paper-doily covered glass, china, or silver platter or tray on the cake table. Looks very pretty and are so yummy to eat!
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From: Deliah E. (BAILEY) LARUE

2 eggs
2/3 cup milk
2 tablespoons milk
2 tablespoons melted oleo
2 cups flour
2 ½ teaspoons baking powder
¾ teaspoon salt
1 tablespoon sugar

Drop by tablespoon in hot broth. Cover and cook 10 minutes or more until done.
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From: Eunice Lavon (O'NEAL) ROBERTSON
Broccoli Casserole

1 package chopped broccoli
1 can cream corn
2 eggs, beaten
2 tablespoons melted butter
Dash of tabasco sauce
Mix all above ingredients together. Pour into a buttered casserole dish. Cover with ½ cup buttered cracker or bread crumbs. Bake 1 hour at 350 degree oven. ~ Recipe published in Country Cookin’. WCOG (Women of the Church of God), Pleasant Prairie Church of God, Satanta, KS. Cookbook Publishers, Olathe, KS; 1986, p. 22
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From: Mrs. James E. “Jessie” ULLOM
Oatmeal Cookies

½ cup shortening
1 cup brown sugar
1 ½ cup flour
2/3 teaspoon soda
½ teaspoon cloves
1 teaspoon cinnamon
½ teaspoon salt
1 ½ cup oatmeal
2/3 cup raisins
2 eggs
4 tablespoon milk
Cream shortening until light and creamy. Add sugar slowly working it into the shortening. Sift the flour twice then measure lightly. Do not pack. Then sift flour, soda, salt, cloves and cinnamon. Add oatmeal and mix well. Add raisins which have been finely chopped. Add chopped nuts if desired. ½ to ¾ pecan nuts. Also dates may be used. Beat one egg well. Add milk. Alternate the milk and egg & dry ingredients beating well between additions.
Mixture should be a fairly stiff drop batter. Drop by teaspoons into a greased pan 1 ½ inch apart. Bake in moderate oven 350 degree F. to 400 degree F. until lightly browned and cookie springs back in shape when lightly pressed.
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From: Maurine Hester (LARUE) ULLOM
Birthday Cake

2 cup sifted pastry flour
½ teaspoon Arm & Hammer soda
1 teaspoon cream of tartar
¼ teaspoon salt
½ cup butter or other shortening
1 cup sugar
3 eggs yolks, beaten until thick
2/3 cup milk
3 egg whites, stiffly beaten
1 teaspoon vanilla
Sift flour once, measure, add baking soda, cream of tartar & salt and sift together 3 times. Work butter with spoon until creamy, add sugar gradually, beating after each addition until light and fluffy. Add egg yolks, blend well, add flour, alternately with milk, a small amount at a time, beating until smooth. Add vanilla. Fold in egg whites. Bake layers in moderate oven 350 degrees F. for 25 minutes.
Soft Chocolate Frosting =
1 cup confectioners sugar
1 egg slightly beaten
dash of salt
½ teaspoon vanilla
2 squares of unsweetened chocolate

Add sugar to egg. Beat until smooth. Add salt & chocolate. Add vanilla. Cool before spreading.
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From: Maurine Hester (LARUE) ULLOM
Easy Corn Pudding

2 cups of fresh corn (cut off the cob)
2 teaspoons sugar
1 ½ teaspoons salt
1/8 teaspoon pepper
3 eggs slightly beaten
2 tablespoons butter
2 cups milk
Combine corn, sugar, salt & pepper. Add eggs and mix. Add butter to milk. Heat until butter is melted. Blend the milk with the corn and eggs. Put in a baking dish. Bake at 325 degree oven for 1 hour or until knife comes out clean.
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From: Mildred Marie Ruth (CARTWRIGHT) WHITE
Applesauce Cake

2 cup sifted cake flour
½ teaspoon cloves
1/8 teaspoon nutmeg
½ teaspoon salt
1 teaspoon soda
2 well beaten eggs
1 cup nutmeats
1 teaspoon cinnamon
½ teaspoon allspice
½ cup shortening
1 cup brown sugar
1 cup applesauce
1 cup raisins
½ cup unsifted all-purpose flour.

Sift dry ingredients 3 times. Cream sugar and shortening. Add eggs and soda and applesauce mixed together. Stir in dry ingredients, raisins, and nuts. Beat mixture thoroughly. Bake in loaf pan in moderated oven for 45 minutes.

1 cup brown sugar
About ½ cup thick sour cream.
Cook together. Then beat until creamy. Spread over cake. ~ Recipe published in Country Cookin’. WCOG (Women of the Church of God), Pleasant Prairie Church of God, Satanta, KS. Cookbook Publishers, Olathe, KS; 1986, p. 94.
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