Grandma's Kitchen: Aug. 12, 2016
LEMON NUT BARS
Mix together thoroughly:
2 cups sifted all-purpose flour
1/2 cup (1 stick) butter, at room temperature
1/4 cup brown sugar
Press firmly into bottom of a lightly greased 13x9x2-inch pan. Bake 10 minutes at 350 degrees.
Meanwhile, mix together thoroughly:
3 eggs, well beaten
2 cups brown sugar
1/2 tsp salt
1 cup finely shredded coconut
1/2 cup seedless raisins or dates
1/2 cup walnuts chopped
2 tbsp lemon juice
1 tsp grated lemon rind
Spread evenly over the partially baked bottom layer. Bake about 25 minutes at 350 degrees.
Top will be lightly brown. Cut into bars when cool.
HAMBURG AND BISCUITS
*I got this recipe in the 1980’s, and is was not even new then!
2 lbs ground beef
2 tbsp instant minced onion
1 can cream of celery soup
1/2 cup drained, and sliced, stuffed green olives
1 cup ketchup
1 tsp salt
16 oz can pork and beans
1 pkg refrigerated biscuits (in tube, 10 biscuits per can)
1 cup shredded Cheddar cheese
1. Brown ground beef in skillet. Drain.
2. Lower flame on stove and add onion, soup, olives, ketchup, salt and can of beans (do not drain it). Continue heating, stirring occasionally, till mixture comes to a boil.
3. Pour into a 9-inch square pan and top with biscuits. Sprinkle biscuits with cheese.
4. Bake at 425 degrees for 12 to 15 minutes, or until biscuits are done.
Linda’s Note: I use my biscuit pan for this recipe, but you can use a 9x13 pan, and that will insure nothing runs over. I often add a can of drained corn and a couple of extra squirts of ketchup to this recipe. I have substituted sliced black olives for the green ones, too, but am sure chopped green pepper would also be good.
CASSEROLE ONION BREAD
1 cup milk
3 tbsp sugar
1 tbsp salt
1½ tbsp butter
2 pkgs yeast
1/2 cup minced onion (real onion, not dried)
4 cups all-purpose flour
1. Scald the milk. Stir in sugar, salt and butter. Cool to lukewarm.
2. Measure 3/4 cup warm water into a large bowl. Sprinkle in yeast.
3. Stir until dissolved.
4. Add lukewarm milk mixture,, minced onion and unsifted flour (add the flour slowly). Stir till well blended, about 2 minutes.
5. Cover bowl, and let rise in warm place till double in size, about 45 minutes.
6. Stir batter vigorously for about a minute. Turn mixture into greased 1½ quart casserole, or two greased 9x5x3-inch loaf pans.
7. Let rise; then bake uncovered at 375 degrees for one hour or till done (the temp and time are for the casserole; the two loaves will take less time).
8. Turn loaves out on rack to cool.
Linda's Note: I always let cool about 10 to 15 minutes, and then I cover them with a cotton dishcloth. That way, the crusts stay softer. When they are cooled, store in plastic bags, closed with twist-tie. I like the bags they give us at the grocery store for fresh vegetables to store the bread in.
FISH FILLETS AU GRATIN
1 lb fish fillets
1/4 cup mayonnaise
1/4 cup dried bread crumbs
1/4 cup Parmesan cheese
1. Brush the fish with the mayonnaise on both sides. Coat fillets with a mixture of the bread crumbs and the cheese,
2. Place fish in shallow pan. Bake at 375 degrees for 20 to 25 minutes, or till done (this depends on the size of your fillets).
Makes 3 to 4 servings
10 oz box broccoli stems and pieces, frozen
1 can cream of chicken soup
1 cup cooked rice
1 small jar Cheese Whiz
1. Cook and drain the broccoli as per package directions.
2. Mix together all ingredients in casserole dish. Bake at 375 degrees for 20 minutes, or till bubbling.
Serves 4 or more.
Linda’s Note: I have added American cheese or anything on hand in place of the Cheese Whiz, and it still comes out fine.
1 cup pineapple juice
1 cup white grape juice
1 pint club soda
1 quart lime sherbet
Sugar, to taste
1. Put juices in a large bowl. Add the club soda. Add scoops of the sherbet.
2. Serve in pretty glasses; nice topped with a whole strawberry in each glass.
3. Let each person add sugar as they wish; usually, no one does.
Linda's Note: It is easy to make a double batch or to use another flavor of sherbet in this recipe.