Grandma's Kitchen: July 15, 2016

Now Media Group


*For gingerbread, angel food cake, etc.

1-1/2 cups boiling water

1 cup sugar

2 tbsp cornstarch (mixed with a little water)

1 tbsp butter

1 tsp lemon extract

1 tsp lemon rind

1. Put water and sugar in saucepan.

2. Mix cornstarch in a little water; add to water and sugar mixture in saucepan. Cook, stirring with whisk, till thick.

3. Remove from heat, and add butter, lemon extract and lemon rind.

Linda's Note: Let cool to warm to use on breads or cakes or to very cool (or chilled in refrigerator) to use on ice cream, with crushed vanilla wafers. Also, if I have lemons on hand, I use the juice and rind of it.


1 tsp soda

1 cup boiling water

1/2 cup shortening

1 cup sugar

1/2 cup molasses

1 tsp ginger

1 tsp cinnamon

1/2 tsp salt

1-1/2 cups all-purpose flour

2 large eggs

1. Dissolve soda in boiling water. Mix shortening, sugar and molasses. Add spices and salt. Then add flour.

2. Then add the eggs and mix well.

3. Bake in 9-inch square greased pan at 350 degrees for 35 minutes or till it tests done.

Serves 9


2 cups uncooked macaroni

2 cups milk

1 can cream of mushroom soup

1 can cream of celery soup

1 small jar pimiento, drained, washed and cut into pieces

2 cups cooked chicken, cut into bite size pieces

1 small onion, chopped

8 oz Velveeta cheese, cubed

1. Mix all ingredients, cover and refrigerate overnight.

2. Put into casserole when ready to bake. Top with bread crumbs or Chinese noodles.

3. Bake 1 to 1-1/2 hours at 350 degrees or till macaroni is done and all is browned.

Linda's Note: I cover the first 45 minutes and let bake uncovered the rest of the time. Cooking time depends on the size of your casserole. I also think this would work nicely in a Crock Pot.


4 cups quick oatmeal

2/3 cup melted butter

1/2 cup white syrup

1 cup brown sugar

1 tbsp vanilla

6 oz semi-sweet chocolate chips

2/3 cup crunchy peanut butter

1. Combine oatmeal, butter, syrup, sugar and vanilla. Press into a 10x15-inch jelly roll pan.

2. Bake in preheated oven at 350 degrees for 10 to 12 minutes. Remove from oven when done.

3. In microwave or double boiler melt chocolate chips and peanut butter. Spread on baked base, let set, but cut before completely cool.


2 cups Biscuit Mix (Bisquick, Jiffy Biscuit Mix, etc)

2/3 cup milk

2 tbsp melted butter

1/4 cup sugar

2 tsp cinnamon

1/4 cup chopped raisins, optional

1. Mix the Biscuit Mix and milk. Stir until well mixed. Roll dough into a rectangle 1/4-inch thick. Brush with melted butter; sprinkle with sugar and cinnamon. Add raisins if desired.

2. Roll up from the long side as for a jelly roll. Cut into 3/4-inch slices. Lay slices flat on greased baking sheet. Bake in preheated 450-degree oven for 20 minutes.

Linda's note: Nice served warm; you can keep a can of store-bought vanilla frosting in your refrigerator, and use some to drizzle over biscuits, if desired. Also, I don't do that rolling out; they are not 'quick' biscuits then, to me. I just mix and drop from a spoon onto the cookie sheet.


1 ring bologna

1 onion, minced

2 tbsp butter

2 cups uncooked noodles

1 tbsp butter

4 tbsp all-purpose flour

1 tsp salt

2 cups milk

1 can mushroom stems and pieces, drained

1. Grind the bologna. Add the onions to the bologna in fry pan, and brown in the 2 tbsp of butter.

2. Cook noodles as per package directions till tender; drain.

3. Add cooked noodles to meat mixture. Put in casserole.

4. In fry pan, melt 1 tbsp butter and add the 4 tbsp flour, 1 tsp salt and 2 cups milk. Cook, using whisk to stir, until thick. Add mushrooms. Mix and pour over noodle mixture in casserole.

5. Sprinkle with crushed potato chips or bread crumbs. Bake at 325 degrees for 45 minutes.

Serves 4 to 6