Grandma's Kitchen: April 22, 2016
CREAM CHEESE COOKIES
1 cup butter (2 sticks, at room temperature)
3 oz pkg cream cheese at room temperature
1 cup sugar
1 egg yolk
2-1/2 cups all-purpose flour
1 tsp vanilla
Pecan halves or candied or maraschino cherries
1. Cream butter and cream cheese; gradually add sugar, beating until light and fluffy.
2. Add egg yolk, beating well. Add to flour mixture. Mix till blended.
3. Chill dough, covered, for at least an hour. Shape dough into 1-inch balls, and place on greased cookie sheets.
4. Gently press pecan half or cherry into each cookie.
5. Bake in preheated 350-degree oven for 12 to 15 minutes.
Makes about 6 dozen cookies
DEBBIE'S PASTA SALAD
*From Debbie Cox, Greenville, SC
1 pkg rotini noodles, cooked and drained as per pkg directions
1-1/2 to 2 cups cooked ham, cut into chunks
Salt and pepper to taste
2 cups real mayonnaise
1/2 cup chopped dill pickles
2 to 3 tbsp wet mustard
1-1/2 cups shredded sharp Cheddar cheese
1. Mix and put in pretty bowl.
2. Cover and store in refrigerator until ready to serve.
Optional: 2 boiled eggs, chopped up.
Debbie makes this for neighbors and friends when they are needing a little ray of sunshine in otherwise crisis situations. She also buys the Betty Crocker plastic bowls with red lids on them at the Dollar Tree, so the container may be kept and reused. If she can, she also adds chocolate brownies to the meal. That is South Carolina hospitality for you!
1 lb hot sausage
1 large onion, chopped
1 cup brown sugar
1 can tomato paste (normal sized can)
1 can tomato soup
1 can lima beans
1 can green beans
1 can kidney beans
1 can pork and beans
1. Brown sausage and onions. Drain.
2. Stir in the beans and other ingredients in casserole.
3. Bake at 375 degrees for 45 minutes. This can also be cooked in the Crock Pot.
BEEF AND NOODLES
1 tbsp shortening
1-1/2 lbs stew meat
1 envelope dry onion soup mix
1/4 can tomato paste
2 cups water
8 oz pkg medium noodles
1. In Dutch Oven, heat shortening. Brown meat.
2. Stir in soup mix, tomato paste and water.
3. Cover and simmer 1-1/2 hours, or till meat is tender.
4. Serve over cooked noodles
Linda's Note: This can also be cooked in the Crock Pot.
Note: Save the rest of the tomato sauce and freeze it for further use!
1/2 cup water
1/8 tsp soda
1 quart strawberries
7 cups sugar
1/2 bottle fruit pectin
1. Remove peels from oranges and lemons, and cut off the white membranes.
2. Put peels through the food processor (you will need 1 cup ground).
3. Add water and soda to the peels in saucepan; heat to boiling. Cover and simmer for 10 minutes.
4. Add oranges and lemons; cut into pieces. Simmer for 20 minutes. Add crushed strawberries. This should measure about 4 cups. Add the sugar.
5. Heat to boiling, and boil for 5 minutes. Remove from heat, and stir in fruit pectin. Let stand for 5 minutes; skim.
6. Seal in hot sterilized glasses. This will make 12 6-oz glasses.
7. Cover with hot lids, or use paraffin; it is your choice.
CELERY SEED DRESSING
1/2 cup sugar
1 tsp dry mustard
1/3 cup vinegar
1 tsp celery seed
1 tsp salt
1/4 cup chopped onion
1 cup salad oil
1. Mix well.
2. Be sure to put in a jar, cover and chill before serving on a tossed salad.