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Grandma's Kitchen

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

or BlueVelvet26352@aol.com


PEANUT COOKIES

Cream:

1 cup shortening

1 cup brown sugar

Add:

2 eggs, and mix well.

Add

1 cup flour blended with 1 teaspoon baking powder and 1 teaspoon soda.

Add

2 cups oatmeal

2 cups Corn Flakes

1 cup salted peanuts

Mix well and drop by teaspoons on a greased cookie sheet.

Bake at 375 degrees for 10 minutes.

FRIED ONION RINGS

Onions

Flour

Egg

Crackers

1. Slice onions very thin, about 1/8 inch

2. Dip in flour and then in a frothy beaten egg

3. Dip in extra fine cracker crumbs

4. Fry onion rings in deep fat or oil heated to 425 degrees for 3 minutes. Drain onion rings and serve.

1965 MACARONI AND CHEESE

Onion

Macaroni

One can cheddar cheese soup

1/2 cup milk

1. Cook 1/4 cup chopped onion in butter till golden brown.

2. Blend in cheddar cheese soup; add 1/2 cup milk.

3. Add this mixture to 3 cups cooked macaroni. Mix well. Serve.

Serves 4 to 5

RHUBARB JAM

3 cups, rhubarb, diced

1/2 cup water

1-1/2 cups sugar

1pkg strawberry gelatin

Cook all ingredients. Then put in Scalded jars, and use lids and boli!ng

Water bath kettle to seal, or clean jar rims and use paraffin; it is your choice.

TUNA CHIP CASSEROLE

1 or 2 cans tuna, drained and flaked

1 can peas, drained (reserve the juice)

1 can cream of mushroom soup

1 cup milk (use the liquid from the drained peas for part of the milk)

1-1/2 cups crushed potato chips

1. Combine tuna, peas, soup and milk. Mix gently and well. 

2. Put into a 1-1/2 qt casserole. Sprinkle the potato chips in a border around the casserole (I just put them over the top of the casserole). 

3.Bake at 350 degrees for about 50 minutes or until hot. 

Makes 4 servings

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