Grandma's Kitchen: April 15, 2016

Linda Muir
Now Media Group

*I need to add an ingredient to the WV Blackberry Cake Recipe printed last week. In the frosting recipe, add 1 tsp vanilla at the end, stir and frost the cake.

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Grandma's Kitchen

920 Powell St. N., Big Lake, MN 55309



1/2 cup mayonnaise

3 tbsp apple cider vinegar

1/4 to 1/2 cup sour cream, to your taste

2 tbsp sugar

1 tsp fresh lemon juice

1. Mix and put on shredded cabbage.

2. Stir well, cover and refrigerate until ready to serve.


2 cups crushed graham cracker crumbs

1 stick melted butter

Combine, and press in 8- or 9-inch square pan

Sprinkle on crust:

1 cup coconut

6 oz chocolate chips

1 cup coarsely chopped nuts

Dribble over all:

1 can Eagle Brand Sweetened Condensed Milk

1. Bake at 350 degrees for 30 to 45 minutes, depending on your oven.

2. Let cool and cut in squares, 9 to 15 of them.


(from a 1939 book)

2 cups well-sweetened applesauce

2 eggs

2 tbsp lemon juice

1 tbsp flour

Tad of salt

Pastry lined deep dish pie shell

1. Combine applesauce, lemon juice and beaten egg yolks, and mix.

2. In another bowl, mix the flour and the salt; add to the applesauce mixture.

3. Fold in firmly beaten egg whites. Pour into the pastry-lined pie pan.

4. Bake at 425 degrees till crust is brown and filling (tested as you would a pumpkin pie, with a silver table knife) comes out clean.

Serves 7 or 8

Vanilla or Chocolate Pudding from Mix

1-1/4 cup pudding mix

2-1/2 cups water

1 egg, beaten

1-1/2 tsp vanilla

1 tbsp butter (optional)

1. Combine pudding mix and water in saucepan. Cook over medium heat, stirring constantly, until thickened.

2. butter, and remove from heat. Stir some of the hot mixture into the beaten egg; then blend this mixture into the pudding, and cook one minute.

3. Remove from heat, and add vanilla. Pour into dessert dish.

4. Serve warm or chilled.

Makes 6 servings

Linda's Note: For chocolate pudding, add 1/4 cup cocoa.

Pudding Mix

1-1/2 cup sugar

2-3/4 cup dry milk

3/4 cup cornstarh

1 tsp salt

1. Combine all ingredients, and stir until well blended.

2. Store in tightly covered container.

Linda's Note: Makes about 24 servings of pudding. Keep mix on hand, and you'll always be able to fix a good dessert or snack quickly.


6 loin pork chips

2 tbsp flour

Dash of Pepper

1 tsp salt

Fat for frying

1 can cream of mushroom soup

3/4 cup water

1/4 tsp crushed Rosemary

1 can French Fried Onion Rings

1/2 cup dairy sour cream

1. Coat chops in a mixture of flour, salt and pepper. Brown in hot fat.

2. Place chops in flat baking dish.

3. Combine soup, water and rosemary. Pour over chops.

4. Sprinkle with half the can of onion rings.

5. Cover, and bake at 350 degrees for 50 minutes, or till meat is tender. Uncover; sprinkle on remaining onion rings.

6. Continue baking 10 minutes, and remove chops to platter; put mushroom liquid in a saucepan.

7. Add the sour cream to the soup mixture in pan; heat through. Serve as a gravy over the meat.

Serves 4 to 6


1-1/2 cups carrots, sliced

1 cup sliced celery

1-1/2 cups green beans

1-1/2 tsp seasoning salt (I use Lawry's or Mrs Dash)

1/4 tsp butter

1/2 cup water

1 chicken, cut into 8 pieces

1. Place all but chicken in the bottom of the Crock Pot. Put chicken pieces on top.

2. Cook on high for 21/2 to 3 hours, or till chicken is done.

Serves 4 to 6