Recipes in Grandma’s Kitchen are used exactly as received. Old recipes often use abbreviations that are no longer seen. Words used often appear misspelled, but not changed to maintain the purity of the time period.
Abbreviations used in these recipes with readable text to the right.
c. Cup
lge. Large
tsp. teaspoon
tbsp. Tablespoon
Lb. or lb. Pound
qt. quart
Recipes July
The following recipes came from an old cookbook without cover. Recipes are originally as written as in cookbook.
Stuffed Onions
Minnie C. Naylor
Washington D.C.
6 lge. Onions
1 can baked beans
½ c. chili sauce
½ c. buttered bread crumbs
Parboil onions over low heat until tender enough to scoop out centers. Leave a firm shell at least ¼ inch thick. Chop centers; combine with baked beans. Fill shells. Spoon chili sauce over beans. Top with bread crumbs. Place in shallow pan; add boiling water to cover bottom of pan. Bake at 375 degrees for 30 minutes.
6 Weeks Muffins
Marjorie Lynn
Gothenburg, Nebraska
5 tsp. Soda
2 c. boiling water
1 c. shortening
2 c. sugar
4 eggs
1 qt. Buttermilk
4 c. flour
1 tsp. Salt
4 c. All Bran cereal
2 c. 40% bran flakes
2 c. chopped dates, raisins or both
Add soda to boiling water; cool. Cream shortening and sugar; add eggs and soda mixture. Add remaining ingredients; mix well. Keep mixture in tight container in refrigerator. May be kept for 6 weeks. After refrigeration, do not stir again. Spoon into muffin tins. Bake at 375 degrees for 25 minutes. Note: Be sure to keep tightly covered.
Old Fashion Egg Pie
Dorothy Kelley
Talking Rock, Georgia
1&1/2 c. sugar
2 tbsp. Flour
2 eggs
1 stick butter or margarine, melted
¼ c. buttermilk
1 9-inch pie shell, chilled
Mix sugar and flour; beat in eggs, one at the time. Beat until light and fluffy. Add butter and buttermilk. Pour into pie shell. Bake at 275 degrees for about 40-50 minutes. Yield: 6 servings.
Barbecued Spareribs
Laura McGilligan
Janesville, Iowa
4 lb. country-style ribs
1 c. water
1 c. catsup
2 med. onions, finely chopped
2 cloves garlic, finely minced
2 tbsp. Worcestershire sauce
2 tsp. prepared mustard
1 tsp. pepper
2 tsp. salt
Separate ribs and spread them out in a large flat pan. Bake about 1 hour at 325 degrees to eliminate as much fat as possible. Combine remaining ingredients and pour over ribs. Return to oven and bake 1 hour, basting occasionally with sauce. Yield: 6 servings
Orange Sherbet
Mrs. J. A. Royal
Waycross, Georgia
6 carbonated orange drinks
1 lge. can crushed pineapple
1 can condensed milk
Mix pineapple and condensed milk; add orange drinks. Put in freezer; freeze until firm.
Bean Casserole
Jessamine Housekeland
New Rockford, North Dakota
2 cans French-cut beans
1 can bean sprouts, cut up
1 can water chestnuts
1 can mushroom soup
½ c. milk
Soy sauce
Place beans, sprouts and water chestnuts in casserole. Add soup which has been thinned with milk; add soy sauce to taste. Stir to coat beans. Bake at 350 degrees until bubbly, about 20-25 minutes.
Amber Onions
Anne Henker
Granum, Alberta Canada
12 sm. boiling onions
2 tbsp. Butter
2 tbsp honey
2 tbsp. Tomato soup
½ tsp. paprika
½ tsp. salt
Peel onions and crosscut each end. Parboil for 5 minutes; drain. Place in greased baking dish. Combine remaining ingredients; pour over onions. Bake at 350 degrees for 30 minutes or until tender.
Magic Fruit Cake
Mrs. J. C. Pavy
Calumet, Oklahoma
1 ½ c. sweetened condensed milk
1 c. chopped walnuts
½ lb. shredded coconut
1 lb. pitted dates, cut into pieces
Combine all ingredients; pack in to loaf pan lined with brown paper and buttered. Bake at 375 degrees for 25 minutes.
Published U.S. Legacies July 2004
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