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Grandma's Kitchen

920 Powell St. N., Big Lake, MN 55309

or BlueVelvet26352@aol.com


FRUIT SALAD

1 can peach pie filling

1 can fruit cocktail

1 cup miniature marshmallows

1. Mix all ingredients together.

2. Chill at least 2 hours before serving.

Serves 6

QUICK CHEDDAR BREAD

1 cup chopped onion

2 tbsp butter

2 cup shredded Cheddar cheese

1 can cream of mushroom soup

4 cups biscuit mix, as in Bisquick or Jiffy Mix

2 beaten eggs

1/4 cup chopped fresh parsley, or 2 tbsp dried, dehydrated with water and strained

1. In saucepan, cook onion in butter till tender. Remove from heat.

2. Add 1 cup of the cheese and the remaining ingredients. Stir till just blended.

3. Spread evenly in two greased 9-inch round layer pans.

4. Bake at 400 degrees for 25 minutes.

5. Sprinkle with remaining cheese, and bake 15 minutes more.

6. Remove from pans; cool.

Makes 2 loaves of bread

PEA SALAD

*This uses canned peas.

1 cup salad dressing (Miracle Whip or Mayonnaisse)

1 tsp sugar

1 tsp mustard

2 tbsp cream or milk

Salt and pepper to taste

Two 20 oz cans peas, drained

1 cup diced Cheddar cheese

1/4 cup onion, chopped

3 hard-boiled eggs, chopped

1. Mix salad dressing, sugar, mustard, cream, salt and pepper.

2. Combine peas, cheese, onion and eggs.

3. Fold dressing into pea mixture; chill before serving.

Serves 8

Linda's Note: With today's cans of things smaller in size than they used to be, I suggest using three regular-sized cans of peas. You can also use peas and carrots in the can if desired. Also, the eggs are optional. I use Mayonnaise and the dressing ingredients, but it is up to you. If using Miracle Whip, you can probably leave out all but milk and salt and pepper.

CREAM PUFFS

1 cup water

1 cup flour

1/2 cup butter (1 stick)

4 eggs

1 tbsp sugar

1. Mix sugar, water and butter in pan; bring to a boil.

2. Add flour; boil until mixture leaves the sides of the pan. Stir with whisk. Remove from heat.

3. Add 1 egg at and time, and mix real well.

4. Drop on greased cookie sheet and bake at 350 degrees for 40 minutes.

5. When cool, cut top off and remove the center; fill with whipped cream.

6. Makes 10 cream puffs. Keep filling chilled till ready to serve.

Linda's Note: I use cool whip and some cooked and cooled vanilla pudding tinted pink.

OATMEAL BREAD

1 cup oatmeal

2 cups boiling water

1 tsp salt

2 tbsp oil

1/2 cup molasses

1 cake yeast

4 cups regular flour

1. Add boiling water to oats, using a large bowl; cool.

2. Add salt, oil, molasses and the yeast, which has been dissolved in an additional 1/4 cup warm water.

3. Add flour; knead till smooth. Let rise, covered with towel, till double in size.

4. If mixture is sticky, add more flour. Let it rise again, punch and divide in two loaves.

Bake 40 to 50 minutes at 375 degrees F.

Makes 2 loafs of bread

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