Grandma's Kitchen: March 11, 2016
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920 Powell St. N., Big Lake, MN 55309
ORANGE AND BANANA SALAD
*From Phyllis Ehlert
1 or 2 oranges, peeled, sectioned, and cut up
1 or 2 sliced bananas
1/4 to 1/2 cup mini marshmallows
1/4 cup powdered sugar
1. Put oranges in a bowl, and sprinkle the powdered sugar over them; mix well. Let stand so oranges form juice, and it and sugar melt together.
2. Add bananas and marshmallows; mix, and let set about 10 minutes.
3. Add a handful of nuts, if desired (Phyllis uses pecans).
4. Serve fresh; make only what you can use.
Linda's Note: 1 orange and 1/4 cup powdered sugar should serve two people; use 2 oranges and 1/2 cup powdered sugar for more servings.
OVEN BAKED TACOS
2 lb lean ground beef
3 Tbsp from a pkg of dry taco seasoning
6 oz tomato sauce
1 can refried beans
12 small flour tortillas
Shredded cheddar cheese
Extras, to be place in individual bowls:
Sour cream (with spoon)
Salsa (with spoon)
Black olives, sliced
1. Brown and drain the ground beef.
2. Add taco seasoning, refried beans and tomato sauce. Mix well. Heat till blended.
3. Heat oven to 375 degrees, and oil a glass 9x13-inch pan.
4. Spoon meat filling into each tortilla shell. Fold in half, and stack on its back — open side up — in the pan.
5. Top each taco with shredded cheddar cheese, being generous (other flavors of cheese, including American, or a combo of cheeses can also be used).
6. Bake 10 to 15 minutes or till lightly browned.
7. Serve with extras, so each can make their own taco.
BUTTERSCOTCH REFRIGERATOR COOKIES
1 cup shortening
4 cups brown sugar
7 to 8 cups all-purpose flour
1 tsp salt
11/2 tsp baking powder
2 tsp soda
2 tsp vanilla
1. Cream shortening and sugar together. Add vanilla. Add eggs, and beat until fluffy.
2. Sift flour. Measure, and add salt, soda and baking powder. Sift again.
3. Add sifted dry ingredients to wet ones, and mix to a smooth dough. Shape in long roll. Wrap in waxed paper. Chill in refrigerator overnight.
4. Slice thin. Place 1 inch apart on ungreased cookie sheet.
5. Bake at 400 degrees F for about 8 minutes.
TOP OF STOVE SUPPER
1 can drained lima beans
1 can stewed tomatoes, or fresh tomatoes
Thick slices of canned luncheon meat (as in Spam, etc)
1. Combine lima beans and tomatoes, and season to taste with salt, pepper, etc.
2. Add meat.
3. Heat, and serve on toast.
Serves 3 or 4
Linda's Note: If using stewed tomatoes, with onions, green pepper and celery, you should only need salt and pepper. If using plain canned tomatoes, you may wish to add the above ingredients but have them cooked. Also, the thick slices of luncheon meat can be cooked and diced chicken, beef, etc.
DUTCH CUCUMBER SALAD
2 cups sliced, unpeeled cucumbers
1/4 cup thinly sliced onions
1 cup thinly sliced radishes
1 cup sour cream
1 Tbsp sweet pickle (Linda; I use relish)
1. Combine cucumbers, onions and radishes.
2. Arrange on a bed of shredded lettuce.
3. Mix sour cream and sweet pickle (or relish).
4. Season to taste. Pour over the vegetables, and top with paprika. Salad is ready to be served.