Grandma's Kitchen: Aug. 5, 2016

Linda H. Muir


1 cup mayonnaise

1/2 cup sugar

1½ tsp vinegar

1/2 tsp salt

Pinch of garlic powder

Dash of paprika

1. Stir well; let sugar dissolve, and stir again.

2. Put in covered container and refrigerate till ready to use on cut cabbage.


*This uses an unusual ingredient. Sandwich Spread is found in the Miracle Whip section of the grocery store. It has a reddish gold color, and you can see the chopped pickles and pimientos in it. It is a 16 oz jar, and is about $2. This will make two batches of this potato salad.

5 or 6 potatoes

1 small onion, chopped

1 cup celery, chopped

1 cup Kraft Sandwich Spread

3 eggs, boiled


1. Boil the potatoes (with skin on) in water till done. Drain, and let completely cool. Remove skin, and cut potatoes into cubes in a large bowl. Add the onion and celery.

2. Chop two eggs, and add the sandwich spread. Mix into the potato mixture; mix gently.

3. Slice the third egg, and lay on top of salad. Sprinkle with paprika.

4. Cover, and refrigerate till ready to serve.

Serves 6 to 8


6 chicken breasts, skinless and boneless

3 cans cream of chicken soup

3 cups milk

1/4 cup shortening

Enough flour to coat the chicken pieces

Recipe for Dumplings:

2 cups Bisquick, or Jiffy Biscuit Mix

2/3 cup milk

1. Melt shortening in electric skillet at 300 degrees Coat chicken pieces with flour and fry till brown on both sides. Drain of grease.

2. Mix the soups and milk, and add to the chicken in the pan. Cook for one hour at the simmering setting, stirring occasionally.

3. After about an hour, when chicken tests done by juices running clear when pressed with a fork, place chicken in a ovenproof plate and put into oven at 200 degrees to keep warm.

4. Reduce skillet temperature to 200 degrees; follow the Bisquick recipe for dumplings (on the side of the box). Place them in the gravy, which is still in the skillet. After they are done cooking, serve with chicken and the gravy.

5. A nice green vegetable and jello with fruit cocktail in it makes a wonderful meal!

Serves 4


1 graham cracker pie shell

6 oz can frozen lemonade

12 oz carton Cool Whip, thawed

1. Do not thaw the lemonade. Just blend the lemonade frozen with the thawed Cool Whip.

2. Pour into the graham cracker crust.

3. Refrigerate for at least an hour. Nice served with additional dollop of Cool Whip and a fresh strawberry on top.

Serves 5 or 6

Linda’s Note: I partially thaw the lemonade, leave the Cool Whip as is, and it turns out fine this way also.


*This is an old school recipe.

1 pound of butter, at room temperature

1⅓ cups sugar

1 tbsp vanilla extract

5 cups all-purpose flour

1. Cream together, with mixer, the butter, sugar, and vanilla until light in color and very fluffy.

2. Add the flour, very slowly. Mix until thoroughly blended.

3. Roll in balls and place on cookie sheets. Flatten each cookie with a glass that has been dipped in sugar.

4. Bake at 350 degree. Takes 12 to 15 minutes. Do not overbake; these cookies should not be brown.


1 lb cooked spaghetti, drained

8 oz bottle Italian dressing

4 tbsp McCormick Salad Supreme seasoning

1 large tomato, chopped

1 bunch green onions, chopped

1 cucumber, chopped

1. Toss all ingredients together in a large bowl. Chill, covered, until ready to serve.

Linda’s Note: I add less onions and a can of drained, sliced black olives to my salad. It is up to you.


1 cup marshmallow cream

1 tbsp lemon juice

1 tbsp orange juice

1/2 cup mayonnaise

Mix together and serve with fruit.


Classic potato salad makes the perfect summer side dish.