Grandma's Kitchen

Wisconsin State Farmer


1 lb hamburger
1 regular-size jar spaghetti sauce (I use a $1 can of Hunts sauce)
8 oz tomato sauce
Uncooked lasagna noodles
Parmesan cheese
16 oz shredded Mozzarella cheese

Brown and drain the meat.  Add the spaghetti sauce and tomato sauce and mix well.
In a 9 x 13 pan, layer 1/3 of the uncooked noodles, then 1/3 the meat sauce, then 1/3 the mozzarella cheese and some Parmesan.
Do this 3 times, so you have 3 layers and end with the cheese.

(You can add more cheese to top if desired -  Linda).
Cover pan and refrigerate 24 hours.
When ready to bake, heat the oven to 350 degrees and bake for 45 to 60 minutes.
Serves 8 to 10.


8 oz cream cheese, softened
1 cup sugar
1/2 cup (1 stick) butter
1-3/4 cup all purpose flour
2 large eggs
1/4 cup milk
1 tsp baking powder
1/2 tsp soda
1/2 tsp vanilla
1/2 tsp salt
1/2 cup raspberry preserves
Powdered Sugar

In a large bowl beat cream cheese, sugar, and butter with an electric mixer on medium speed till fluffy. Add half of the flour, all of the eggs, milk, baking powder, soda, vanilla and salt; beat about 2 minutes or till well blended.
Beat in the remaining flour on low speed till well mixed.
Spread evenly in a greased and floured 9 x 13 pan,  spoon preserves in 8 to 10 dollops on top of batter.  With a knife, swirl preserves into batter to form a marbled effect.
Bake in preheated 350 degree oven for 30 to 35 minutes or till a wooden toothpick inserted in center comes out clean.  Cool slightly on a wire rack.  Sift powdered sugar on top
Cut into 24 squares and serve warm.
Linda’s Note:  Nice serve with a dollop of whipped cream, or ice cream.


3 cans tuna, drained
2 large eggs
1/2 cup milk
1 tsp Worcestershire sauce
Dash of tobasco sauce
2 tbsp melted butter
6 slices whole wheat bread, crumbled
3 cups frozen peas, separated by running cold water on them in colander
1 cup shredded cheese

Combine first 6 ingredients inn a large bowl.  Stir in the remaining ingredients.
Put mixture into 24 greased muffin tins.
Bake for 25 minutes at 350 degrees;  remove from pan and allow to set for 5 minutes before serving.
Linda’s Note:  Some warm cream gravy would be nice served over these!  As always, I think some shredded cheese would be nice too.
Also, you can use the Texas-sized muffin pans and bake for a shorter amount of time, or at 325 degrees; you will get 12 muffins this way.


1 tsp cream of tartar
2 tsp baking soda
1 heaping tsp cornstarch

Mix the 3 ingredients and put in spice container.  Make as many batches as you want; use this mixture just as you would commercial baking powder.


16 oz can dark red kidney beans
1/4 cup mayonnaise
1/4 cup catsup
3 hard cooked eggs, peeled and sliced
2 tbsp minced onion
6 small sweet pickles, chopped
1/2 tsp salt
Lettuce Leaves
Thinly sliced onion rings (optional)

In a colander, rinse beans with hot water to remove sauce.  Drain well and chill.
Mix mayonnaise and catsup; combine with the beans.  Add the other ingredients, except for lettuce.  Chill, covered, till ready to serve.
Serve on lettuce leaves.
Garnish with very thin onion rings if desired.
Serves 4.


1 can creamed corn, undrained
1 can whole kernel corn 
2 cups biscuit mix --  as in Bisquick of Jiffy mix
chopped green chilis to taste 
2 large eggs 
1/4 cup sugar 
4 tbsp melted butter 
1 cup shredded cheese (optional)

Mix all ingredients except cheese.
Grease two 9 x 9 inch pans. Divide one half of the mixture between the pans. Sprinkle cheese over the batter. Pour the other half of the batter over the two pans.
Bake 30 to 40 minutes in a 375 degree oven.

Note: don't drain the can of whole kernel corn.