Here you will find recipes that have either been passed down in our family,
or a recipe I like so much, I will include it here for all to enjoy.
Other than a can of bud, food is pretty high up on my list of likes!
My German background is shown in the cabbage rolls and perogies recipes,
and most others are simple for all to make. Eat and enjoy
 

CAUTION
If your on a diet, you might as well skip this section,
because I have NO Soybean, Eggplant, or Tofu in any of these recipes.
No sense in checking back later for any of the above either!
If you want fat, high cholesterol and probably bad for ya food,
you have come to the right spot!
That I can guarantee are included below, in most of the recipes!
Treat yourself, it's better than Drugs!
 

POEM FROM A 1905 BLUE RIBBON COOKBOOK
We may live without poetry, music and art,
we may live without conscience, and live without heart,
we may live without friends, we may live without books,
but civilized man cannot live without cooks!
                        by:  Lord Lytton

 

Printing Instructions Do NOT try and print this whole page out unless you have lots of paper! To print an Individual recipe Just highlight the recipe with your mouse Right click the mouse, then choose "Copy", Then open Notepad, or other Word Processor, Then click on the "Edit" button, and then "Paste". Now you can print from the Word Processor Software.

SMOKED SALMON
 MY  "SECRET" RECIPE

Funny thing about smoking fish,
Everyone is an expert!
Everyone uses a secret ingredient
Why, Who cares! Share and enjoy I say
I do request a small piece afterward as a sample
to see if you followed my recipe right!!!
Start with fresh fish,
but works with thawed frozen as well.
Clean and wash the salmon
I de-fin and remove the head and tail at this point
Cut into fillets, I leave backbone on one side for me
and guests get the clean no bone side.
(I like the flesh next to the bone best anyway!)
Cut fillets into approx 6 in long pieces
or whatever is best for your smoker
I use a Little Chief smoker myself.
Homemade is just as good.
I place the fillets skin side down
in a Rubbermaid style container
with a good lid, 1 layer at a time

mix together the following:
3/4 cup coarse salt
1 cup white sugar
and 1 cup brown sugar
sprinkle this mixture over top of each fillet
This will create its own brine and cure the fish
leave in this brine for 6 hrs

When done, rinse off all the salt
Towel dry each piece with paper towel
Place on cooking racks on table and air dry for 1-1/2 to 2 hrs
until fish is glazed over
I use a large fan blowing over the fish to speed this up
It is very important the fish is glazed before smoking
Don't rush this step for a good result

I use Bought Alder chips and Apple chips
1/2 and  1/2
(this isn't critical since I don't think even an expert could tell
the difference once smoked!)
Vine maple also makes a good smoke
remember no bark on the wood, and no cedar
Adding water to chips creates creosote, so don't go overboard on it
adding water extends chips, but you only use 2 trays of chips
per batch so no big cost there!

I smoke for 5-7 hours- thin pieces
and 10-12 hrs for thicker pieces
(this depends on weather outside, colder longer, warmer less)
On colder days I place the cardboard box it came in, over the smoker
I have even used an old blanket on one cold day!

Now the secret part! Don't tell anyone!
after 1 hour of smoking I baste each piece
 with one of the following mixtures
1. Honey, soy sauce and sweet and sour sauce
2.Or for those so inclined to abide
 in a touch of alcohol (it cooks off, darn!)
use Rum, Honey and Soy Sauce.
(I have even added a little dill weed
 and other herbs, garlic etc in this sauce at times)
(I am sure any alcohol could be substituted
 as I have tried lots, even brandy!)
To say the least the last is my favorite mixture!
At about the 3-4 hour mark I baste them again
Switch racks around after every 2 hours
place thin pieces with thin and thick with thick
makes it easier to remove later on
Easier to control the amount of smoke each piece receives
Only 2 batches of chips required
My little chief lasts 1 hour for each load
rest of the time the fish is cooking, just like an oven on low
With using the bastes, the time my fish would last in the fridge
is probably reduced, since you are trying to dry the fish to cure it,
and by adding bastes, you add moisture.
but the flavour is worth it
My smoked salmon doesn't get a chance
 to sit around and go bad
Trust me!

I refrigerate, after the salmon is cold, in sealed bags,
since my wife complains about the smoke smell on everything if I don't!
Boneless pieces for guests remember, cause it just looks nicer
Save a piece for me!!!!
(I would smoke my toast if I could, I love the flavour!)
(Rum on toast, hey that doesn't sound bad!!!)

XMAS TREE PRESERVATIVE
 
4 Tbls. micronized iron
2 cups clear light corn syrup
4 Tbls. chlorinated liquid household bleach
Mix all of the above with 1 gal hot water
 

HOMEMADE  CLEANING  SOLUTION
Window / Mirror

1 pt rubbing alcohol
1 Tbls. liquid dish detergent
blue food coloring (optional)
Mix all ingredients in empty 1 gal bleach bottle or equiv.
fill rest of jug with water and mix well
Excellent on chrome, windows, counter tops etc.
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RUSSIAN TEA
FRIEND ROSE STRUMECKI'S RECIPE

4 pkg. orange tang
4 pkg. lemon tang
2/3 cup instant tea
1 cup w sugar
1 tsp cinnamon
1/2 tsp ground cloves
Mix well and store in air-tight container in a dry place
to make 1 cup tea, mix 1 cup boiling water and 2 tsp mix

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SEAFOOD DIP
 MY CREATION

(forget where I got it from?)
1 CUP mayonnaise
1 cup chilli sauce
3-4 tbls drained horseradish
dash of hot pepper sauce (to taste)
Lemon juice to taste (1/2 - 1 tsp)
-
Blend mayonnaise with chilli sauce,
stir in remaining ingredients
serve as dip with crab or shrimp
Makes 2 cups
 

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PEA SALAD
AUNT GOODY GESELL'S
 

We used to have fish and chips on Fridays and we weren't
even Catholics, go figure!
but this pea salad was usually served with them.

1 can cold cooked peas
3 Tbls. soft cheddar cheese (cubed small pieces)
3 Tbls.  sweet pickles (cut into small pieces)
3 Tbls. raw onion (cut up into fine pieces)
Miracle whip
salt and pepper
Drain the peas, combine ingredients
add enough miracle whip to mix and moisten to
consistency required.
Add salt and pepper to taste
This is the only way I can eat canned peas!

 SEAFOOD MOLD
 AUNT EMILIE  BACKMAN'S
 

We ate this at Aunties place in Hirsch Sask.
 years ago and loved it!

1 small tin tomato soup
8 oz Philadelphia cream cheese
Mix together
Add 1/2 cup chopped celery
2 & 1/2 cup chopped green pepper (optional)
1/2 cup chopped onion
1/2 cup mayonnaise
1 small tin broken shrimp
3 hard boiled eggs (chopped)
Soften 2 envelopes Knox plain gelatin
in 1/2 cup water.
Dissolve over small pan hot water.
Mix all together and pour into fish mold or equiv.
Serve this with Crackers

4 BEAN  SALAD
MY MOM'S 
 
1 can each of:
green, yellow, lima and kidney beans (all drained)
2 med onions, sliced thin
1 green pepper chopped small
1/2 cup celery chopped small
Place all of above in large glass jar with a tight lid
Boil the following ingredients for 2 minutes:
2/3 cup white vinegar
3/4 cup w. sugar
1/3 cup salad oil
1 tsp celery seed
1/2 tsp salt
1/4 tsp ground pepper
Let cool and pour over vegetables above
Let stand for 24 hours, stirring several times
carefully with a wooden spoon so as not to cut the beans up too bad

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TOMATO SOUP

1 SMALL CAN TOMATOES
2 CUPS MILK
CHOPPED ONIONS
SALT AND PEPPER TO TASTE
Mix all ingredients and cook at med heat
Do not boil or milk will curdle
Add 1 level tsp baking soda just as it starts to heat up
and milk won't separate and spoil the look of the soup
Great on a cold winter day!
 

BORSCHT
GRANDMA AMALIE (MAE) GESELL'S
 (NEE WENDEL)
 

This is an old family recipe, which frankly
tastes better than it looks
due to the beet content, this soup is a bright beet color.
 
3 Qts Water (12 Cups)
5 - 6 medium beets, shredded
3 or 4 medium onions, cut fine
pepper and salt to taste
tie up sprig of dill (must be fresh)
remove dill after cooking for 1 hr
3/4 cup washed rice added to soup
cook till rice is done
mix very smooth 1 cup flour with water and 1+1/2 cup vinegar
put in soup and boil till soup thickens, stir constantly.
beat up 3 eggs real good and mix with 3 cups sour cream
Take soup off the stove till it isn't boiling, wait 20-30 min.
and add cream and egg mixture
DO NOT BOIL after you add cream and egg mixture
My Mom uses a large blue pot for this
Some like a stronger vinegar taste, so serve with vinegar shaker
 
 

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NUTS AND BOLTS
 MY WIFE MAUREEN'S
 (NEE TWOMEY)

3 CUPS Olive Oil
4 Tbls. Worcestershire sauce
2 tsp garlic salt
2 tsp seasoned salt
1 tsp celery salt (optional)
1 tsp onion salt (optional)
Heat above 4 items over low heat
You will add 1/4 of the above mixture every 1/2 hour during cooking
stirring between
Maureen uses 2 large turkey roasters

Mix together the following cereals
1 box cherrios
1 box shreddies
1 box crispix
1 box life

add 1 kg peanuts (salted or not depending on your pref.)
1 pkg. almonds (optional)
1 pkg. mixed nuts (optional)
.75 kg pretzels (broken into bite size pieces)
1 box cheese nips (optional)
1 box shoe string potato chips (optional)
Bake at 250 deg F for 2 hrs
Stir every 1/2 hour, (adding oil and spices above each time)
You can sub butter for the oil but we watch our cholesterol now!!
The oil is very good anyway, and also good for you.
Not greasy on the hands as much either.

BEEF JERKY

1 tsp hickory smoke flavoured salt
1 cup soya sauce
1/4 tsp pepper
1/2 tsp onion powder
1 Tbls. Worcestershire sauce
1/4 tsp garlic powder
flank steak
Slice steak into 1/8" strips.
Mix all ingredients and soak steak in the mixture for 1 hour
Bake in oven at 150 deg F for 5-7 hours
Make lots , it won't hang around
 

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 SAUSAGE RECIPE
MOM AND DAD'S

12 LBS MEAT- 60% PORK / 40% BEEF
OR ALL PORK
12 TSP SALT
6 TSP PEPPER
2 TSP ONION POWDER
3 TSP GARLIC POWDER
9 TSP SAGE
Put in 6 cups water with the meat and mix real good,
then add the spices.

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SCALLOPED POTATOES 
Gesell recipe I think!

3-4 med potatoes
1 & 1/2 Tbls butter
1 & 1/2 Tbls. W. flour
1/2 tsp salt
few grains pepper
1 cup scalded milk
1/8 chopped onion
few grains paprika
grated cheese (optional)
bake at 350 deg

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BEANS WITH PORK
GRANDMA AMALIE (MAE) GESELL'S
(NEE WENDEL)

Soak beans in 2 cups water overnight, in the morning add 1 tsp b. soda
and boiling water to cover.  Boil 20 min.  Skim off scum and drain.
Rinse beans in clean water.
Mix
- 1/2 cup Brown sugar
-1/4 tsp dry mustard
-pepper and salt
-1 cup Ketchup
-1 Tbsp lard
Add water to cover.  Keep adding water when too dry
Cook at least 3 hrs in 350 deg F. oven.
Put about 1& 1/2 lbs pork on top after the beans have cooked for 2hrs
These are a real gas to eat!!!???

SWEET AND SOUR SPARERIBS
TWOMEY FAMILY FRIEND, PENNY'S RECIPE
 
Brown 2-3 lbs of ribs that have been dipped in seasoned flour,
then in 2 eggs slightly beaten with 1 tsp water.
Place in casserole and add sauce-
1 cup water
3/4 cup brown sugar
2 Tbls. Soya sauce
1/2 cup w. vinegar
Bake at 350 deg F for 1 to 1-1/2 hrs
Finger Licking-good!

CABBAGE ROLLS
HOLOPCHI
GESELL FAMILY RECIPE

1-1/2 cups uncooked rice
2 tsp salt
1-1/2 lbs lean beef hamburger
(you can use 1/2 pork and 1/2 beef for a different flavour)
3 cups water
1 med onion (minced)
garlic salt (optional for some, mandatory for me!)
1 large head of green cabbage, Blanched till pliable*
*Alternate-The cabbage I use has been frozen
 for a couple days, or longer, then thawed
That way the leaves just fall apart,
and no blanching required
It is the easiest method of all.
If you use the thawed version,
as I do, be sure to cut out all of the heart
or thick part of the leaf before rolling.
I use these scraps for the bottom layer to prevent burning.
Blanched is best, but slower.

Put rice, water and salt on stove and bring to rolling boil
then turn to low.  Cook until tender and water all used up.
Mix this with the onion, raw hamburger and salt and pepper to taste
Take head of cabbage from deep freeze night before making the rolls.
separate into leaves.
Put rack in bottom of heavy roaster.  Lay a couple leaves in bottom
I use the small center leaves for this.
Roll mixture in each leaf.  Layer in pan.
Put water in bottom of pan approx 1-2 cups
add 1/2 can chunky tomatoes, with juice, in middle of layers
and top with rest of can spread on top
Cook for 1-1/2 to 2 hrs in oven or top of stove
needs to be watched closely if on top of stove so that it doesn't go dry
We eat these with ketchup, salt and pepper and believe it
or not beehive corn syrup.  The syrup tastes very good with them.

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LASAGNE  ROLL-UPS
MY FRIEND GARY COX
FROM AIYANSH BC,
 GAVE ME THIS WINNER!

500gm lasagne noodles
3 eggs
1 pkg. chopped frozen spinach thawed and well drained
4 cups ricotta cheese
(Cottage cheese can be substituted but ricotta is better)
4 cups shredded mozzarella cheese -Abt. 500gm
2/3 cup Parmesan cheese grated
2 cloves garlic -(minced puree)
1/2 tsp each basil, and pepper
2 jars Catelli pasta sauce- herb and garlic sauce with mushrooms
500gm Italian sausages

Cook lasagne according to directions. Put a couple drops of oil in the
water to stop the noodles from sticking.
Brown sausage & drain.
In medium bowl beat eggs;  stir in spinach, ricotta cheese,
2 cups mozzarella cheese, parmesan cheese, garlic, basil and pepper.
Pat lasagne noodles dry.  spread mixture evenly on lasagne noodles.
Roll up each noodle.  Spread 1/2 jar of sauce in each of two 13 x 9 baking dishes.
arrange roll-ups seam side down in sauce.
Top with remaining sauce and last 2 cups of mozzarella cheese.
Bake covered @350 deg F. for 35 min.
Remove covers and bake 10 minutes more
makes 20 roll-ups.
These serve easier than lasagne, taste better, and freeze great
you can freeze as many as you want in a bag.
This would be a great catering dish, for weddings etc.
I love pasta dishes and this is a great one.
Thanks to Chef Gary!

PEROGIES
GESELL
 
These are labour intensive
They fill you up and unlike Chinese food,
you won't need to eat for a day after!
It is tradition in our family to eat these with canned prune plums
and a big dollop of sour cream don't hurt either!
Cheese Mix
7 cups dry cottage cheese
3 medium onions, cut fine and fried in
4 Tbls. butter until soft, be sure some are quite brown for flavor
Potatoes about the same amount as cheese, boiled and mashed fine
(they should be riced if you have a ricer)
1 or 2 eggs
Dough Mix
4 cups w. flour
4 cups mashed potatoes
2 & 1/2 tsp salt
4 eggs
Make a well and add your eggs and about 2 cups water, maybe more.
Mix together and lay on cupboard and knead real good like for bread.
Do this for 15 minutes.  Put under bowl for 15 minutes or longer.
Rolling Dough
Take about 1/3 of the dough (leave rest under bowl) Roll out from
centre, not too thin.
Cutting dough
My mother uses a sealer ring, place on floured surface, fill each ring
with about a tbls. of filling, be sure there is no filling on the edges
or it will boil out. Pinch edges together real good.  She uses a floured tea towel to lay them
on till they are all made.
Boiling Perogies
Have water boiling in a large kettle, leave enough room for Perogies
and allow room for boiling, about 3 inches from top.
Add to water 2 tsp salt.
Put about 12 perogies in at a time.  Take a wooden spoon (important)
and Carefully move them from the bottom so they don't stick.
(don't use anything sharp for this as they cut easy)
When they come to a boil, boil easy for 5 minutes.  They will
rise and get a transparent look to them.  Have your browned butter ready to roll them in
(again use 2 wooden spoons for transferring them)
When you take them out of the kettle put in a colander before
you put them in the butter.  Keep in just warm oven till ready to eat.

Freezing Perogies
To freeze place separately on cookie sheets till frozen solid,
then you can put them together in plastic bags as many as you want.
When you want to use them after frozen you can steam
them or put them in oven till thawed out and then you brown more
butter to put over them. Add sour cream and or canned prune plums also.

Variation to Perogies Recipe
Friends of ours, the Strumecki's, use sauerkraut as a filling
and this is very good also.  Only sour cream and salt and pepper on those.
I have used the wine sauerkraut in the jar and it is very good.
(Drain sauerkraut very well first so they don't boil apart)

Perogies are traditional Ukrainian food I believe.
Very good, not for those on low cholesterol diets, with all the butter!

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ALASKA BAKED BEANS

1 &1/2 cups dry white beans
2 &1/2  tsps Soya sauce (1st amount)
1/3 cup chopped onion
1 can tomato soup- undiluted
1 - 14oz can pineapple chunks including syrup
2 Tbls. light Br. sugar
3 cups cold water
4 slices side bacon chopped
1/4 tsp garlic salt
1 Tbls. Soya sauce (2nd amount)
2 Tbls. molasses
Combine beans, water and 1st amt of Soya sauce into bean pot
and let stand for 12-16 hrs
If to be served at 6, put the above mixture on to cook at 2
cook for 50 minutes
Remove and add all the remaining ingredients and mix well
Bake for another 3 hours, stirring every hour.
Do not over bake
They should be sloppy
Bake at 325 deg F.
I served these at my open house when I bought my house in 1974
They were a hit then and still are
I like grandma's recipe too, tough to decide, try them both!
Beans are very good for you, and they sell things
to add to beans to calm down their effect.

SEVEN  LAYER  DINNER
LOIS  GENT'S RECIPE

thin sliced raw potatoes
thin sliced raw onions
1 tin peas (plus juice)
1 tin tomato soup- diluted with 1 tin water
thin sliced raw carrots
1/4 cup raw rice
1 lb sausage (or prepared Hamb.)
Into large casserole, greased, place a layer of potatoes,
carrots, and onions.  Sprinkle rice over all layers, add peas
Arrange meat on top.  Pour tomato soup mixture over all
Season and bake (covered) for 1 hr in medium oven
At the end of1 hr turn meat (if sausage) and leave casserole uncovered
for 1 more hour of baking
NOTE- Be sure and cut carrots very thin as they take the longest to cook

GOULASH

 MY MOM'S RECIPE

1 lb hamburger
3 med onions (chopped)
3 cups macaroni
1- 19oz tin tomato soup
1/2 to 3/4 cups ketchup
Fry hamburger and onions till brown
Boil Macaroni in salted water till done
Drain
Mix macaroni, Hamburger & onions
Add tomato soup and ketchup
We ate this quite often when I was a kid and still enjoy it.
I ordered goulash in a German restaurant in Vancouver
years ago, expecting this treat, and got Hungarian goulash instead.
That's stew, this is goulash. I was disappointed that night!

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FISH CROQUETTES
 MY NEIGHBOUR,
 BUZ TKACHANKO'S Recipe

2 cups Cooked fish
 (we use salmon but would work with any I am sure)
2 cups mashed potatoes
fine chopped onions
1/4 cup milk
Mix above 4 ingredients together
1 &1/2 tsp salt
1/8 tsp pepper
2 eggs beaten
1/2 cup of chopped "fresh" parsley
2 tsp lemon juice
flour
Seasoned bread crumbs
Veg. oil for deep frying
Mix together in bowl, fish, potatoes, salt,
pepper, eggs, parsley, and lemon juice
refrigerate one hour before shaping into croquettes
After shaping roll in flour and then in bread crumbs
Deep fry for about 3 minutes

2 LBS RAW STEW MEAT- DO NOT BROWN
1 bunch carrots, cut into chunks
1 cup celery- cut up
3 onions quartered
1 tbsp sugar
salt and pepper
1 large can tomatoes
5-6 tbsp instant tapioca
mix all ingredients together
Bake in covered casserole
for 5 hours at 250 f deg
do not open dish during baking
This will be brown and juicy after 5 hours
(could use slow cooker)
 

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BUTTER TARTS 
MAUREEN'S GRANDMA
 OLGA ELIZABETH TWOMEY'S RECIPE
(NEE FORSTER)

1/2 cup raisins
1/4 tsp salt
1 egg
1/4 cup br sugar
1/2 cup syrup
1/2 tsp vanilla
Pour boiling water over raisins and let stand for 10 min
Drain and add br. sugar, salt , syrup, Vanilla and slightly beaten egg.
Bake in uncooked tart shells
15 min
at 400-425 deg F. oven

SOUR CREAM TARTS
 GRANDMA AMALIE (MAE) GESELL'S
 (NEE WENDEL)
 

1 cup sour cream
1 cup sugar
3 eggs
flavour with lemon flavouring
pour into raw tart crust
put a few currants on top of each tart
bake in 325 deg oven until just brown
These should be kept in the fridge or freezer after baking

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FLAPPER PIE

History of recipe:
I can't describe this pie, but trust me, it is THE BEST PIE ever!
It originates mostly on the prairies, as people in BC here think I am nuts
when I say I like flapper pie, but boy they don't know what they are missing!
Follow this recipe and you too can enjoy it.
Will try and find a picture to add so you get the idea.
It's basically a custard style of pie in a graham cracker crumb crust
God, I am salivating thinking about it!
WARNING- This pie is labour intensive and time consuming
to make, as it has to be stirred all the time. But it is worth the effort.
Your guests WILL come back, trust me!

FILLING
1/2 cup w sugar
1/4 tsp salt
2 Tbls. cornstarch
1 Tbls. w. flour
2 cups milk
2 egg yolks-slightly beaten
1 Tbls. butter
1 tsp vanilla
blend together in saucepan, sugar, salt, cornstarch and flour
gradually stir in milk until smooth
cook over moderate heat, stirring constantly until mixture
thickens and boils.  Boil 2 minutes.  Remove from heat,
stir a little hot mixture into egg yolks.
Add yolks to rest of hot mixture slowly, stirring to blend.
Boil 1 minute stirring constantly.
Remove from heat
Blend in butter and vanilla
cool 10 minutes
pour into graham cracker crumb crust (recipe below)

CRUST
1-1/4 CUPS  graham crumbs
1/4 cup softened butter
1/4 cup sugar
Blend crumbs, butter, and sugar using fingers
Set aside 1/4 cup crumbs for topping below
Press remaining crumbs against bottom and sides of 8" pie plate
Glass preferably as tin will discolor the crust after a day
Bake in moderate hot oven (375 deg F) for 8 minute
Cool before adding filling

MERINGUE
2 egg whites
1/4 cup sugar
few grains of salt
4 Tbls water
Beat egg whites and salt until they hold a soft peak
Gradually beat in sugar a little at a time until meringue is stiff.
Spread over filling.
Top with remaining 1/3 cup of crumbs from crust
Sprinkle on top of meringue
Bake in hot oven (425 deg F )for 5 minutes
Cool at room temp for 3 hours before serving
Then a very important step follows
PLEASE SEND ME A PIECE!

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MOLASSES COOKIES
 GRANDMA FANNIE GENT'S (NEE DAVEY)

History of the recipe:
This recipe was invented by Fannie
 due to sugar rationing during the war
the only sweetener in this recipe is molasses

1 Big Cup Molasses
(what's a big cup? My wife is still wondering!)
1 tsp b. soda
1 tsp vanilla
2 cups sour cream
2 eggs
1 cup raisins
flour-to stiffen
Dissolve soda in hot water
Combine all ingredients
Add flour to stiffen
Drop from spoon
Bake at 300-350 degs

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HONEY COOKIES
 MAUREEN'S NANA,
GRACE AGNES JOHNSTON'S
 (NEE McALINDEN)


1/2 lb butter
4 Tbls. water
2 Tbls. honey
1 tsp soda
2 cup coconut
2 cup rolled oats
1 & 1/2 cup w. flour
1 & 1/2 cup w. sugar
Put first 3 ingredients in saucepan till butter is melted
add soda. Add remaining ingredients.
pat into shape, and cook
350 deg F- 10 minutes

MATRIMONIAL CAKE
My Mom's recipe
AND IS THE BEST!
 
Date filling
1 lb dates
1 cup hot water
1/4 cup w. sugar
cook together till dates are soft
Add 1 tsp vanilla when cooked
Cool.
Crust and topping
1 & 1/2 cup w. flour
1/2 tsp b. soda
1 & 1/2 cups b. sugar
1 cup butter
Mix together till crumbly
Add 1 & 1/2 cups rolled oats
Pat over half mixture in pan
Press down very lightly*
(*Harder you press, less crumbly when eaten)
Put on date filling
and press remaining crumbs on top
and again press lightly*
Bake in 350 deg F oven
for 20-25 min
This is a delicious old time recipe!

CHEESE CAKE
AUNT DOROTHY OLSON'S
 My favorite after flapper pie!

Crust
2 scant cups graham wafer crumbs
1 tbsp sugar
1/4 tsp salt
1/2 cup melted butter
mix and pat down in cake pan
Bake at 350 deg f for 15 min
in a 10 x 14 pan
cool
Filling
8 oz Philadelphia cream cheese
1 double package dream whip
1 cup sugar
mix dream whip as on package
beat cheese in separate bowl until fluffy
add sugar a little at a time
fold into dream whip
spread on cold crust
let stand 2 hours
top with any canned pie filling
cherry and blueberry are our 2 favorites

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BOILED RAISIN CAKE
 AUNT EMILIE  BACKMAN'S

Boil 1 cup raisins in 2 cups water until soft
cream together:
1/2 cup butter
1/2 cup w. sugar
1 well beaten egg
Drain raisins (save liquid), dry and flour
Add raisins and 1 tsp ea of the following:
vanilla, lemon juice, cinnamon, and nutmeg
Dissolve 2 tsp soda in 1 cup of the raisin water
add 2 cups sifted flour, then rest of ingredients
Bake in moderate oven
40-50 min in loaf pan

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SEVEN MINUTE FROSTING
 
2 unbeaten egg whites
1 & 1/2 cup w. sugar
2 tsp light corn syrup-
(or) 1/4 tsp cream of tartar
1/3 cup cold water
dash of salt
1 tsp vanilla
Place all ingredients except vanilla in top of double boiler
(not overheat)  beat 1 min with electric beater
Place over heat, but not touching boiling water
and cook, beating constantly till frosting forms stiff peaks,
about 7 min., remove from boiling water.
Pour into mixing bowl, if you wish.
Add vanilla and beat till of spreading consistency about 2 min.
 

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PASTRY MIX
 DOLLY BACKMAN'S ?
History of recipe:
Aunt Dolly claims this isn't her recipe
but no one else claims it and so she gets credit for it
this makes a very flaky pastry,
not recommended for tarts, but great for pies

5 cups flour
3 tbsp cornstarch
1 tsp baking powder
1 tsp salt
1 lb lard
1 scant cup of milk
Mix above
 

YORKSHIRE PUDDING
AUNT KATHLEEN WIDDIFIELD'S
 
4 eggs
1 cup water
1 cup flour
pinch salt
mix above well
better mixed awhile before cooking
preheat oven to 450 F deg
put grease in muffin tins
fill 1/2 full
bake at 450 for 1 min
turn down to 350 deg for 10 min
turn off oven and leave in oven till ready to eat
makes 12 puddings

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SWEET AND SOUR CARROTS
 MOM GENTS

2 LBS Carrots-  sliced 1/4" thick
Cook just until tender, but not overdone,  drain and cool
1- med onion- chopped
1- Green pepper chopped

Sauce-
1 can tomato soup
1/2 cup salad oil
1 cup sugar
3/4 cup white vinegar
1 tsp prepared mustard
1 tsp Worcestershire sauce

Mix together and store in a glass jar in fridge
Stir carefully with a wooden spoon

DILL PICKLES
GESELL FAMILY RECIPE

8 QTS. Pickling Cucumbers
Boiling water bath

13 cups water
5 cups white vinegar
1 cup salt- coarse pickling
8 cloves garlic
dill weed -Preferably fresh
(some on top and some on bottom)

Wash cucumbers and pack in Hot sterilized jars.
Boil above mixture and pour over cucumbers in the jars
screw the lids down and water bath for 5 minutes maximum

-
26 cups water
10 cups vinegar
2 cups salt
3 items above does 21 Qts. of dills

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PICKLED  BEETS
 GESELL

3 Qts. Small Beets
1 pint white vinegar
2 cups granulated sugar
3 tsp ground allspice
1 Tbls pickling spice (tied up in a gauze bag)
(above makes 2 Qts. of pickles)

Boil beets until tender and then peel in cold water.
As fast as beets are peeled drop them into hot sterilized jars.
Combine vinegar and sugar and boil 3 min
Into each qt jar of beets put 1/2 tsp of allspice
and 4 whole cloves

XMAS  PICKLED ONIONS
LOIS  GENT'S RECIPE
  
 Prepare jars of pickled onions per your favorite recipe
add a couple drops of red food coloring in one jar
and couple drops of green in another
these really dress up and add color to your Xmas plate
 
 

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