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lunchroom rolls

Sunday, January 28th, 2007

4 cups all purpose flour
¼ cup shortening (Granny Lettie used oil)
3 tablespoons sugar
1 package dry yeast (Granny used two packages of yeast)
½ cup dried milk
½ teaspoon salt
1 ½ cup water
1 egg

Dissolve yeast in lukewarm water. Mix flour, sugar, salt and dried milk together. Add to water and yeast mixture. Shortening and beaten egg. Add flour mixture to yeast mix, a little flour at a time until you get a stiff dough. Leave in large bowl and cover with melted butter. Let rise until double. About 1 – 1 ½ hours.

Work dought down and pinch out. Makes about fifteen to twenty rolls. Let rise and double again. Bake in prreheated oven at 450° F.

Recipe courtesy of Laura’s maternal grandmother, Nana.

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pumpkin roll

Sunday, January 28th, 2007

Beat three eggs on high speed for five minutes. Gradually beat in one cup of granulated sugar. Stir in 2/3 cup of pumpkin, a teaspoon of lemon juice and stir together.

¾ cup of flour
2 teaspoons of baking powder
3 teaspoons of cinnamon
1 teaspoon of ginger
1 ½ teaspoon of nutmeg
½ teaspoon of salt

Use 15 x 10 x 1 greased and floured pan. Pour above in pan. Bake at 375° F for fifteen minutes. Turn out on towel. Sprinkle with powdered sugar. Roll towel and cake together. Cool, then fill with

2 cups of powdered sugar
6 oz. of cream cheese
4 tablespoons of butter
1 teaspoon of vanilla

Spread on cake. Roll and chill. Can be frozen. Cut into slices and serve.

Recipe courtesy of Laura’s maternal grandmother, Nana.

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three-potato soup

Thursday, January 25th, 2007

3 medium potatoes, cubed
2 green onions, sliced
1 stalk of celery, chopped
1 cup of water
1/4 teaspoon of salt
1 (12 ounce) can of evaporated milk
1/4 cup of butter or margarine
1 teaspoon of parsley flakes
freshly ground pepper to taste.

Combine first five ingredients in a saucepan. Cover and cook for ten minutes or until potatoes are tender. Do not drain. Mash vegetables slightly. Stir in milk, butter, parsley and if desired, pepper. Heat thoroughly. Garnish with green onions, if desired. Yields 3 1/2 cups.

Recipe courtesy of Laura’s maternal grandmother, Nana.

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hamburger soup

Thursday, January 25th, 2007

4 tablespoons of Wesson oil
1 pound of hamburger
4 potatoes
1 can of corn
2 cups of pinto beans
2 cups of stewed tomatoes
1 onion
2 or three tablespoons of salt
1 or two tablespoons of flour

Put oil in large stock pot. Add meat and cook until brown, add salt, stir in flour. Add two cups of water. If you like, use stew beef instead of hamburger. Add onions and potatoes and cook. Add corn, pinto beans, and tomatoes. Add additional seasoning if needed. Simmer until vegetables are tender. Serve with shredded cheese, sour cream and saltine crackers.

Recipe courtesy of Laura’s maternal grandmother, Nana.

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the gourmet dinner

Wednesday, January 24th, 2007

ground sirloin
diced potatoes
baby carrots (or sliced carrots)
sliced onion
cream of mushroom soup
butter
salt
pepper
Worcestershire sauce

optional: pinto beans, kidney beans, corn

Preheat oven to 350° F. On a large piece of heavy duty aluminum foil, place a patty of ground sirloin in the middle. Make an indentation in the middle of the ground sirloin patty and place 1 T. of butter. Place onions, potatoes, carrots and 1/4 can of cream of mushroom soup over top. Season with salt, pepper and Worcestershire Sauce. Roll up foil tightly, but leave enough room for the meal to “steam” itself.

Recipe courtesy of Laura’s maternal grandmother, Nana.

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virginia chili

Wednesday, January 24th, 2007

1 pound of ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 teaspoon of salt
1 ½ tablespoons of chili powder (or to taste)
½ teaspoon of black pepper
1 ½ teaspoons of cumin
¾ teaspoon of allspice
2 #2 cans of tomatoes
2 #2 cans of red kidney or pinto beans
1-½ tablespoons of sugar
½ oz. semisweet chocolate
1 bay leaf
1 4 oz. can of tomato paste
1 can of condensed beef consommé

Brown beef in skillet. Add onion and green pepper, cooking until onion is transparent. Add chili powder, cumin, allspices and black pepper; mix well. Remove from heat. Put remaining ingredients in a large pan and bring to boil. Add meat mixture. Reduce heat; simmer about three hours. Remove bay leaf and serve with corn bread, finely grated cheese or small cheese crackers.

Recipe courtesy of Laura’s maternal grandmother, Nana.

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chili

Wednesday, January 24th, 2007

3 quarts of peeled and chopped tomatoes
3 cups of chopped celery
2 cups of chopped onions
1 cup of chopped green pepper
½ cup of salt
2 cups of granulated sugar
¼ cup of brown sugar
1 ½ teaspoon of pepper
1 ½ teaspoon of spices
1 cup of white vinegar

Mix tomatoes, celery, peppers, onions and salt in container. Let set overnight. Then drain in colander, but do not press. Put vegetables in container and mix with sugars, peppers, spices and vinegar. Bring to a boil and simmer uncovered for fifteen minutes. Ladle into jars and seal. Hot water bath for fifteen minutes.

Recipe courtesy of Laura’s maternal grandmother, Nana.

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italian lasagna

Wednesday, January 24th, 2007

1/4 pound of lasagna noodles
2 tablespoons of butter
½ cup of chopped onions
½ teaspoon of garlic
1 pound of ground beef
1 small can of tomato paste (6-8 oz.)
2½ cup of tomatoes
1 teaspoon of salt
1/8 teaspoon of pepper
¼ teaspoon of basil
¼ teaspoon of oregano
¼ teaspoon of parsley flakes
¼ teaspoon of chili powder
½ pound of cottage cheese
½ pound of mozzarella cheese
½ cup of grated Parmesan cheese

Cook lasagna noodles in 4 qt. Pot. Cook in boiling salted water until tender, about fifteen minutes. Stir occasionally. Drain and rinse with cool water. Separate and lay on paper towel. Melt butter, add onion and garlic. Cook for about five minutes. Add ground beef, cook until done. Stir in tomato paste, tomatoes, salt, pepper, basil, oregano, chili powder and parsley. Cook stirring about thirty minutes. Grease baking dish with butter. Make layers lasagna, meat sauce, cottage cheese, mozzarella and Parmesan cheese. Bake at 350° F for about 30 minutes or bubbly brown.

Recipe courtesy of Laura’s maternal grandmother, Nana.

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cabbage hot dish

Wednesday, January 24th, 2007

1 pound of ground beef
1 medium chopped onion
1 small head of cabbage, cored and sliced
1 (10 ¾ oz) can of tomato soup
salt and pepper to taste

Brown meat and onion. Cook until onions are transparent
Place ½ cabbage in ovenproof casserole dish. Add meat, then remaining cabbage. Sprinkle with salt and pepper. Pour soup over all. Cover and bake at 350° F for 1 ½ hours.

Recipe courtesy of Laura’s maternal grandmother, Nana.

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texas hash

Wednesday, January 24th, 2007

1 pound of hamburger
1 medium onion
1 medium green pepper
2 cups of cooked tomatoes
½ cup of uncooked rice
salt
pepper
chili powder

Brown hamburger, onion and pepper in skillet. Sprinkle salt, pepper and chili powder to taste. Mix together with tomatoes and rice. Bake at 350° F for 45 minutes in covered dish, then uncover and bake for fifteen minutes longer.

Recipe courtesy of Laura’s maternal grandmother, Nana.

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