Grandma's Kitchen

Wisconsin State Farmer

First of all, I want to wish all of you Mom’s reading this a very Happy Mother's Day!  ….  Linda


1 carton Cool Whip, or 1 cup whipped cream
1 quart mashed strawberries
2 dozen large marshmallows
1/2 cup powdered sugar
2 tbsp water

Melt the marshmallows in water; add the powdered sugar and strawberries.  Cool.
Add whipped cream or Cool Whip.  Put in pretty bowl.
Linda’s Note:  Whole or crushed Vanilla Wafers or Graham Crackers may be added at the top and bottom of the berry mixture.
Serves 6.


1 can cheddar cheese soup
1/3 cup milk
3 cups cooked and drained French-style green beans (about 3 cans)
3-1/2 oz can French Fried Onions

In 1-1/2 qt casserole, stir soup until smooth, gradually adding milk.
Mix cooked beans and 1/2 can of the onion rings into the soup mixture.
Bake at 350 º for 20 minutes, or till bubbling.  Sprinkle with remaining onions and bake 5 minutes more.
Serves 4 to 6.


4  cups cubed apples
1/2 cup raisins
1 cup crushed pineapple, drained (about an 8 oz can)
1/2 cup tiny marshmallows
1/4 cup sugar
3/4 cup mayonnaise

Mix apples, raisins, pineapple and marshmallows in bowl.  Sprinkle sugar on top and let sit about 30 minutes, stirring once or twice.  
Put in refrigerator, covered for an hour or so, or till ready to serve.
Just before serving, stir in the mayonnaise.
Refrigerate and cover any leftovers.
Linda’s Note:  I mix about 1 tbsp of the pineapple juice in with the sugar, and then stir it into the fruit.  I stir at least once while it is on the countertop, to incorporate the sugar and juice.   After it sits on the counter 30 minutes, I stir in the marshmallows and refrigerate. Then when ready to serve, I add the mayonnaise about 10 minutes before serving. This year I have found mayonnaise made with lime juice, and I am thinking of giving it a try!


1 cup thick sour cream
6 oz can tomato paste
1/2 cup brown sugar
1 lb  + 13 oz can sauerkraut

Blend sour cream, tomato paste and brown sugar.  Add sauerkraut and mix well.
Place in greased casserole at 350 º and bake for 30 minutes.
Serves 6.
Linda’s Note: It does not say to drain the kraut, but I think you should do so at least to half of it.


*** Makes the ultimate garlic bread!
 1/2 butter (1 stick) butter, at room temperature
1 large garlic clove, minced
1-1/2 tsp chili powder

In a small bowl, cream butter till fluffy.  Add garlic and chili powder; stir to blend. 
Use on toasted bread immediately, or cover and refrigerate.  Makes about 1/2 cup spread.
Note:  This is also good on corn bread, or used it to season vegetables.