Grandma's Kitchen

Linda Muir


This is a 3-ingredient candy; you can make it for someone special on Easter!

Two 8 oz Hershey bars
8 oz container Cool Whip, thawed
2/3 cup finely crushed vanilla wafers

In a heavy 2-quart saucepan melt chocolate bars over low heat; stirring often.  Cool to room temperature.  Fold in Cool Whip.  The mixture will thicken as it is cooled.

Cover and chill at least 1 hour.  Form into 1-inch balls, or shape into crescents.  Roll in the crumbs.  Chill thoroughly.

Makes about 66 goodies.  51 calories each.


1 frying chicken, cut up
10 oz can mild enchilada sauce
1 onion, chopped
15 oz can stewed tomatoes with onions and peppers
Flour (to coat chicken)
Salt to taste

Coat chicken with flour.  Season with salt and brown; use a little oil if you need it in your frying pan.

Add tomatoes, enchilada sauce and onions.

Cover and bake at 350 degrees for 30 minutes or until very tender.

Serve with Spanish Rice and Refried Beans.


3 slices bacon
1/2 cup minced onions
7 1/2 oz can minced clams
1 cup cubed potatoes
1 can cream of celery soup
1 1/2 cup milk
Dash pepper

Cook bacon in frying pan until crisp.  Remove and break into 1-inch pieces.

Brown onion in bacon fat.  Add clam liquid and potatoes.  Cover and cook over low heat until potatoes are done, approximately 15 minutes.

Blend in bacon pieces, minced clams and other ingredients.  Heat, but do not boil.

Additional bacon may be used for garnish.


I tried and tried to not print this recipe, as it is odd.  I just couldn't pass it by; if we can get children to eat lots of vegetables in this soup, it will be a wonderful thing.  Besides, the ingredients just interest me so much!

2 tbsp butter
1/4 cup chopped onion
1 can green pea (probably with ham) soup
1 can vegetable soup
2/3 cup instant dry milk
1 1/2  cups water
1/2 lb (1/2 package) hot dogs, cut into 1/2 inch pieces

In a heavy 2-quart saucepan, melt butter; sauté onion until tender.

Add soups and nonfat dry milk; gradually stir in water.

Add hot dogs and heat, stirring constantly, to serving temperature.

Note; if preferred, used 1 1/2 cups milk, and omit the dry milk powder and water.


4 cups peeled and shredded potatoes
3 eggs
1 medium onion, finely chopped
1 can tuna (salmon, or chicken)
1 cup soda cracker crumbs
1/4 to 1/2 cup shortening

Mix all ingredients but shortening.  Melt shortening in a heavy frypan.

Make potato mixture into 6 to 8 patties.  Fry in melted shortening very slow, to insure doneness.  Fry until patties are golden on both sides.

Serve with creamed peas.

To Make Creamed Peas: Drain the liquid from 1 can peas into a saucepan; reserve peas.  Add 1 tsp butter to peas, and melt.  If desired, you can add water.

Make a paste of 1/4 cup flour (or less) and water in a cup, and pour into hot mixture, stir with wire wisk over medium low heat until all ingredients are mixed.

Add salt and pepper, and turn heat a little higher.  Keep stirring until mixture is starting be thickened.

Add peas, and serve over Tater Patties.


1 can Spam
1 small onion
1/2 lb Velveeta cheese
1/2 cup catsup
4 tbsp salad dressing (Miracle Whip)

Grind Spam, peeled onion, and cheese together.

Add catsup and salad dressing.

Grandma's Kitchen

Place on split buns and heat in broiler until cheese melts and is brown.

Serve hot.
                                                                                                                                                                                                                                                                                Thought for today: The old thing to save for your old age is you!