Grandma's Kitchen: Aug. 26, 2016

Linda H. Muir

I have been talking to several young women. It seems being a full-time wife and a working gal has left them with little time to cook the evening meal. So, I am going back to the simple things we always made. I think as my generation gets older, we will enjoy these meals also — Linda


1 can tuna

16 oz pkg noodles

1 can cream of mushroom soup

1 can peas

1. Cook noodles till done; drain, and return to the same saucepan.

2. Add peas, and drained and flaked tuna. Mix some of the juice of the can of peas with the soup, and add to the mixture. Mix gently.

3. Heat till nice and bubbly.

4. Add black pepper to taste.

Linda’s Note: As tuna these days is mild tasting, I add the water or oil to the hot dish also. I have added two cans of tuna also.  Sometimes we add a drained can of mushroom stems and pieces too. Makes two meals for John and I.


8 oz egg noodles

2 tbsp butter

2 tbsp Parmesan cheese (optional)

Chopped parsley

Salt and pepper to taste

1. Cook and drain the noodles (save 1/4 cup liquid).

2. In the meantime, heat butter in skillet. Add the cheese and parsley. Put the noodles in the skillet, and let mix gently. Add a couple of tablespoons of the noodle cooking liquid. Let cook slowly on both sides till browned. Add salt and pepper and serve.

Linda’s Note: My Mom only added the butter and water, and the pepper. The Parmesan cheese was for special dinners. This was often served with green beans and heated ring bologna. Our came from Egan’s Market, in our hometown of Adrian, MN.


1 or 2 cans condensed beef noodle soup (or chicken noodle soup)

1/2 cup cooked white rice for each can of soup used

1 large egg for each can of soup used

Any leftover beef or chicken you have, chopped (optional)

1. Put the soup in saucepan; add 1/2 can water for each can used. Mix the egg(s) and then put into the soup mixture. Add any meat you have decided to use.

2. Cook simmering slowly, and stirring gently, till mixture is thick, and egg is cooked. Add pepper.

3. Serve in bowl. This serves 2 to 4.

Linda's Note: We usually had an whole orange, which we peeled and ate, with our meal, and thoroughly enjoyed it. Mom never added extra meat. The egg was enough protein. Also, she used the water from boiling the rice in dish instead of just tap water.


1 cup sifted all-purpose flour

1/3 cup butter

1/4 tsp salt

1 cup grated American cheese

1. Sift flour with salt; cut in butter, and add the grated cheese.

2. Work lightly to a stiff dough. Roll out 1/2 inch thick, cut with small round cutter (I use my orange juice glass), and prick with fork.

3. Bake in preheated 350-degree oven for about 12 minutes. Do not brown.


*From Gwen Nelson


iceberg lettuce

peanut butter


chopped walnuts

For each person:

1. Peel banana; then cut lengthwise and then in half.

2. Lay pieces on a bed of lettuce, iceberg of course. Frost with a layer of peanut butter and then a layer of mayonnaise. Sprinkle on chopped walnuts.

Linda's Note: We had this a lot when I was a kid. Reminds me of Elvis' nanner sandwiches. Actually, it is quite good.


*Also from Gwen Nelson

2 cups uncooked elbow macaroni
2 cups cooked diced ham (1/2 lb.)
1/2 cup chopped green pepper
1 small onion (1/4 cup)
3/4 cup mayonnaise or salad dressing
1/2 tsp salt
1/8 tsp pepper
1 pint cherry tomatoes, halved

1. Cook macaroni, following label directions; drain well. Cool.

2. Combine macaroni, ham, green pepper and onion in large bowl. Add mayonnaise, salt and pepper; toss to mix. Chill well.

3. Just before serving, halve 1 cup cherry tomatoes; add to salad, and toss lightly to mix. Garnish with remaining tomatoes.

Serves 6 to 8


2 cups sugar
1 cup oil
3 eggs
3 cup all-purpose flour
1/4 tsp baking soda
1 tsp salt
1 tsp cinnamon 
2 cups grated fresh zucchini
1 cup chopped nuts
2 tsp vanilla

1. Mix ingredients together, in order!

2. Bake at 350 degrees in two loaf pans for 50 minutes.

Makes 2 loaves.

Linda's Note: 2 cups chocolate chips can be added to this recipe for added zing!