Pineapple/Cherry Jello Salad -- Grandma LL

3-4 tart apples, grated
1 large package cherry jello made with 2 c boiling water

1 c. orange juice + grated rind for flavor

1 can crushed pineapple

1 can whole cranberries (optional, but can be substituted for 1 cup of water)

Combine together and chill.  When set, cut into squares.  To serve top each serving with whipped cream that a small can of crushed pineapple has been folded into it.

Tuna Cashew Casserole

1 3-oz. can chow mien noodles
1 10 1/2 oz. can cream of mushroom soup
1 6 1/2 to 7 oz. can tuna
1/4 lb. cashew nuts
1 c. finely diced celery
1/2 c. minced onion
Dash each of salt and pepper

Preheat oven to 325 degrees.  Set aside 1/2 c. of the noodles and part of the cashews.  In 1 1/2 qt. casserole, mix rest of noodles with undiluted soup, 1/4 c. water, tuna, nuts, celery, onion, pepper and salt.  Top with reserved noodles and nuts.  Bake uncovered for 40 minutes.  Serves 4-6.

Carrot/Pineapple Cake Grandma LL

3/4 c. oil
2 c. white sugar
3 eggs
2 c. raw grated carrot
1 c. crushed pineapple, drained
1 c. chopped nuts
1 t. baking soda
1 t. salt
1 t. vanilla
1/2 t. cinnamon
2 1/2 c. flour

Cream together oil, sugar and eggs thoroughly.  Add carrots and pineapple.  Sift flour with other dry ingredients and add to mixture.  Next, add vanilla and nuts.  Pour into greased and floured 9 x 13 inch pan and bake at 350 degrees for 50 minutes or until cake tests done.  Let cool and frost with Cream Cheese Icing below.

Cream Cheese Icing

2 -2 1/2 c. powdered sugar
1 3 oz pkg cream cheese
grated rind of 1 orange
2 T. soft butter
1 t. vanilla

Beat until creamy and spread on carrot cake.

Rice Pudding -- Grandma Maude

2 scant cups rice
4 1/2 c. water
1 can evaporated milk
pinch salt
1 t. vanilla
nutmeg, if desired

Boil rice in water with 1/4 t. salt.  When rice starts to tender, add rest of ingredients and bring slowly to simmer, adding regular milk to keep it moist as desired. 

Custard Pudding or Pie Filling -- Grandma LL

1 qt milk, scalded
6 eggs, slightly beaten
1/2 c. sugar
pinch of salt
1 t. vanilla
nutmeg, if desired

Stir together eggs, sugar, salt and vanilla.  Stir in milk.  Pour into 2 quart casserole.  Bake in a pan of water for 45 to 50 minutes at 350 degrees or until knife inserted into center comes out clean. 

Chocoate Chip Brownies Grandma Bailey

2 c. flour
1 t. baking powder
1 t. salt
1/2 c. cocoa
2 c. granulated sugar
1 c. vegetable oil
4 eggs
2 t. vanilla
1 c. chocolate chips

Mix dry ingredients together.  Put oil, eggs, and vanilla into center of dry ingredients.  Stir slowly at first, then beat well until batter is smooth and dark brown.  Stir in the chocolate chips.  Pour batter into a 9 x 11 inch greased pan.  Bake 35 minutes at 350 degrees until the edges look crisp and have moved slightly away from the edge of the pan.

Frosted Marshmello Brownies Aunt Jane

1 c. butter
1/3 c. cocoa
2 c. sugar
4 eggs
2 t. vanilla
1 1/2 c. chopped nuts
1 pkg. 10-oz marshmallows
1 1/2 c. flour

Blend together butter, cocoa, sugar and eggs.  Stir in flour and vanilla with mixer.  Add nuts (if desired).  Pour into 9" x 13" pan and  bake for 25 minutes at 350 degrees.  Put marshmallows on top and return to oven for 7 more minutes.  Let cool and frost.

FROSTING
1/4 c. butter, soft
1/3 c. canned milk
2 1/2 to 3 c. powdered sugar
1/3 c. cocoa
1 t. vanilla

Beat together until smooth.  (Use cream instead of canned milk if that's what you have on hand)

Ginger Cookies Grandma LL

These are Grandma's favorite Christmas cookies.  With a glass of cold milk or some vanilla or pumpkin ice cream--these are DELICIOUS.  Love that ginger flavor.   These are also Debbie and Tim's favorite from when they were little.

3/4 c. shortening (or 1/2 c. shortening and 1/4 c. butter)
1 c. sugar
1/4 c. light molasses
1 egg
2 c. flour
1/4 t. salt
2 t. soda
1 t. cinnamon
1 t. cloves
1 t. ginger

Cream shortening, sugar and molasses together, add egg and beat well.  Dissolve soda in a little water.  Add dry ingredients and soda and mix well.   Roll into small balls, roll in sugar, and place on greased cookie sheet 2 inches apart.  Bake at 375 degrees for 10 minutes.  Makes 4 dozen cookies.

Orange-Glazed Sweet Potatoes

6 medium sweet potatoes
2 t. grated orange rind
3 T. melted butter
1/4 c. granulated sugar
1 c. orange juice
1 T. cornstarch or plain flour
1/4 c. brown sugar
pinch of salt

Heat oven to 350 degrees.  Boil the unpared potatoes until tender, about 30 minutes.  Drain; peel and place in a shallow baking dish.  Cook remaining ingredients and pour over potatoes and bake 30 minutes.  Makes 8 servings.  This is an official 5 a Day recipe.

Breakfast Quiche

This is our traditional Christmas Quiche.  A single recipe will fill a regular quiche pan.  A double recipe will fill a 9 x 12 baking pan.

SINGLE RECIPE

Grate 2 cups of Jarlesburg Swiss cheese and place in bottom of greased quiche pan.
Cut 1/4 pound of thinly sliced honey maple ham into small pieces.  Toss with grated cheese

Mix the following and pour over the ham and cheese:

2 cups whole milk
4 eggs
pepper, sugar, nutmeg and salt (to taste)

Sprinkle a little paprika over the top

Bake in a preheated oven 425 degrees for 15 minutes.   Turn down heat to 300 degrees and continue  baking for 30 to 45 minutes.

Hot Fudge Sauce

1 pkg (6 oz) milk chocolate chips
2 c. powdered milk
1 stick of butter
1 1/3 c. evaporated milk
1 t. vanilla

Melt milk chocolate chips and butter over low heat.  Add milk, powdered sugar and bring to a boil. Cook about 8 minutes, stirring constantly.  Add vanilla and serve warm.  Keep well in the refrigerator.

To make frosting from this sauce just add 1 1/4 c. powdered sugar to 2 c. of sauce.

Hula Pie

1 9-inch chocolate cookie piecrust
1 half gallon macadamia nut ice cream (Seems like a lot of ice cream, but you’ll be piling it high.)
4 ounces chocolate fudge topping
1 shot of espresso or strong coffee
6 ounces macadamia nuts
Whipped cream

1. Bring fudge topping to room temperature.

2. Scoop ice cream into prepared pie shell, smoothing it into a rough dome, orbombe, as high as you’d like.

3. Warm espresso or coffee and mix into chocolate.  Use a warmed knife to spread topping even over ice cream bombe.

4. Freeze until ready to serve.

5. Cover top of pie with a layer of whipped cream and chopped macadamia nuts before serving.

Can’t find macadamia nut ice cream in your local store? Just substitute good vanilla ice cream—soften it just a little and mix in chopped mac nuts. We actually prefer this option to store bought mac nut ice cream, as the flavor is more balanced and the texture of the nuts will remain firm, not soggy. 

If you’d prefer to make your own pie crust, too, simply mix chocolate wafer crumbs (about a cup and a half) with a little sugar and about ¼ cup melted butter. Press the mixture into a pie pan.