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 First of all, I want to ask your prayers. I am having some heart problems. A-Fib, and have to have tests, a Heart Shock, Neuclear Stress Test, see a Hematologist, and a Sleep Study, among other things, in the next 2 months.

I feel overwhelmed. I am taking it one thing at a time, but it does seem like a long list. Knowing you are praying for me will mean so much, and I thank you!

I have a book from prior to 1950, and the recipes are wonderful. I think top-of-the-stove meals are great, as I grew up on them, and wonderful fruit breads and desserts from Mama’s over!

ORANGE NUT BREAD

3 cups all-purpose flour
1 tsp salt
4 tsp baking powder
3/4 cup sugar
3/4 cup chopped nuts
1 well-beaten egg
1-1/4 cups milk
1/4 cup orange juice
1 tbsp grated orange peel
2 tbsp melted shortening
Sift the flour with the salt, baking powder and sugar; add nuts.

Combine remaining ingredients and add to the dry ingredients. Stir until just mixed, DO NOT BEAT.

Turn mixture into wax-paper lined 4-1/2 x 8-1/2 inch loaf pan.

Bake in preheated 350 º oven for 1 hour, or till it tests done.

Makes one loaf.

GRAPE NUT BREAD

1 cup Grape Nuts
2 cups sour milk (sour reg milk with soda or vinegar)
1 cup sugar
1 egg
4 tsp baking powder
1-1/2 tsp salt
4 cups all-purpose flour
I tsp soda

Mix and place in 2 greased loaf pans. Bake at 325 º in preheated oven till bread tests done.
Will make 2 loaves of bread.

ORANGE TOPPING FOR TOASTED BREAD

1 cup sugar
1 orange, grated rind and juice together
1/2 soft butter (1 stick)

Cream together and spread on slices of bread. Place under broiler and toast until bubbly and brown.

Very good.

If desired, use half of this portion, and refrigerate other for the next day.

JELLED HAM LOAF

Dissolve:
1 pkg lemon gelatin
1 cup hot water

Add:
2 tbsp vinegar
1 tsp minced onion
1 can tomato soup
3 oz cream cheese, softened

Add to the gelatin mixture gradually. Blend and chill until slightly thickened.

Fold in:
1/4 cup mayonnaise
2 cups ground cooked ham

Turn into a loaf pan and chill.

Unmold. Slice and serve.

Serves 8.

Linda’s Note: You can use sugar free gelatin, and just serve the slices on the side with rolls, so it will accommodate any diet.

CHICKEN LOAF

3 to 4 cups cooked cut-up chicken
4 cups chicken broth
9 slices white bread broken in pieces
4 beaten eggs
1/2 cup cooked rice
3 stalks diced celery
Pinch of parsley, and a pinch sage
Salt and Pepper to taste

Mix well and put in greased loaf pan.

Bake 1 hour at 350 º.

CORN CASSEROLE

2 cups cooked rice
2 cups corn
1 chopped green pepper, or 1 small jar pimiento, drained, rinsed, and chopped
2 cups rich white sauce -- recipe below
Salt and Pepper to taste

White Sauce:
2 tbsp butter
2 tbsp flour
2 cups milk
1/2 cup grated cheese

Mix soft butter and flour with whisk. Slowly, add the milk, cook till hot and bubbly. Add the cheese all at once and stir well.

Put together layers of rice, corn, pepper and sauce, -- do this twice --- ending with sauce.

 Sprinkle with additional cheese.

Bake for 30 to 40 minutes at 350 º.

SANDWICH SPREAD

1 can spam, ground
2 or 3 hard boiled eggs, peeled and diced
Onion, to taste
1 tbsp diced sweet or dill pickle (we use dill pickle - L)
Salt and Pepper to taste

Add enough Mayonnaise or Miracle Whip to make spreading consistency.

Keep covered and chilled till ready to make the sandwiches.

Linda’s Note: I have made these on open face pieces of bread, and rolled up and cut each slice in 3 pieces, each secured with a toothpick with a square of Cheddar cheese on it. Good!

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