Grandma's Kitchen: Oct. 21, 2016

Linda H. Muir


3 cup shredded carrots

3 tbsp butter

1 tsp salt

1/8 tsp pepper

(Do not add water to this recipe.)

1. Put the carrots in a 1-quart covered casserole at 325 degrees for 30 minutes.

2. Add butter and seasonings; serve immediately.

Serves 4 to 6

Linda’s Note: If you spray your casserole, that will help with not sticking. I also suggest you add 1 tbsp of water, but not more, as carrots are mostly water. If desired, add shredded cheese when serving.


1 large can sliced peaches and juice

1 regular size box yellow, white or butterbrickle

cake mix

1/2 cup cut butter (1 stick), melted

1. Spray a 9x13-inch pan with Pam.

2. Pour peaches and juice evenly in pan.

3. Sprinkle evenly on the cake mix.

4. Drizzle the butter on the top evenly.

5. Bake in preheated oven at 325 degrees for 50 minutes.

6. Serve warm with Cool Whip or ice cream.

Linda’s Note: I always add some cinnamon/sugar to top of peaches before I add the cake mix. I mix up my cinnamon/sugar ahead of time, and have it in a 1950s shaker, for this use. I also use this concoction as a topping to buttered toast; any pie I bake gets water lightly brushed on the crust and this concoction. One cup sugar and 1 teaspoon cinnamon is what I use when I mix it. Add more or less sugar as you see fit. Keep in a shaker container for use as you need it.


1 lb ground beef

1/4 cup chopped onion

1 tsp salt

1 tsp chili powder

1/4 cup ketchup

12 oz can whole kernel corn (including juice)

8 oz pkg corn muffin mix

1. Combine the first five ingredients in a 10-inch skillet. Break the meat apart and fry till done. Put meat in round casserole; push meat evenly around the edge of the casserole, forming a ring. Spread with undrained corn in center.

2. Mix corn muffin mix batter according to package directions, and pour evenly over meat and corn. Bake at 425 degrees for 20 to 25 minutes. Make sure bread is done and brown.

3, Let stand 5 minute; then turn upside down on platter and serve.

Serves 4


8 cups beef broth; homemade, canned or using bouillon cubes

1/2 cup medium barley

1/2 cup grated carrots

Salt and pepper to taste

Any other seasoning you like (like chopped onion)

1. Combine broth and barley. Simmer on stove for 30 minutes.

2. Add grated carrots (I chop mine coarsely), and simmer for 30 minutes more, until barley is tender. Taste, and adjust seasonings to suit your taste.

Makes 8 cups soup and can be frozen in small containers for future use


1 pkg. dry yeast

1/2 cup lukewarm water

1 cup scalded milk

2 tbsp. butter

2 tbsp. brown sugar

1-1/2 tsp. salt

1 egg

2¼ cups. all-purpose flour

3/4 cup oatmeal, uncooked

1. Soften yeast in warm water.

2. Pour scalded milk over butter, sugar and salt. Stir until butter melts; cool. Beat in egg. Add 1 cup flour, and beat two minutes at medium speed. Stir in yeast.

3. Stir in remaining flour and oats.

4. Cover. Let rise in draft free place until doubled in size, about one hour. Beat down and turn into well greased 8½x4½x2½ inch loaf pan. Let rise until doubled.

5. Bake at 375 degrees for 35-40 minutes. Remove from pan. Butter top.

Makes 1 loaf


4 baking apples

1/2 cup raisins

1/4 cup honey

2 tsp melted butter

1/4 tsp cinnamon

1/4 tsp nutmeg

Red food coloring

2 cups hot water

1. Wash, and core each apple. Peel off the top half of apple. Arrange the apples in a baking pan.

2. Combine the raisins, honey, butter, cinnamon and nutmeg. Fill the apple centers with the raisin mixture.

3. Pour the 2 cups hot water into the baking pan around the apples. Add a few drops of red food coloring to the water.

4. Bake at 375 degrees for about 45 minutes, or until apples are tender, basting them frequently with the colored water. Serve hot or cold.

Serves 4


1½ pounds lean beef

1½ tbsp melted butter

1/4 cup all-purpose flour

3/4 tsp salt

1½ cups canned tomatoes

1 can sliced mushrooms

Dash of pepper

1. Sift flour with salt and pepper, and pound into steak, using side of plate or whatever you usually use.

2. Leave meat in one piece or cut into cubes. Melt butter in heavy pan. When very hot, sear steak on both sides. Add vegetables and cover. Simmer until meat is very tender (about two hours). Add small amount of water from time to time as needed.

Serves 4-plus


1 cup brown sugar

1/2 cup peanut butter

1/2 cup butter, at room temperature

1 egg

1¼ cups all-purpose flour

3/4 tsp soda

1/2 tsp baking powder

1/4 tsp salt

1/2 pkg peanut butter chips

White sugar

1. Mix well. Make into balls. Dip tops balls in white sugar. Place 3 inches apart on ungreased cookie sheets.

2. Bake at 350 degrees in preheated oven for 9 to 12 minutes, till golden brown.

Makes 36 cookies, but you can easily double the recipe.

*From Patrcia May, Big Lake, MN