6 egg yolks
1 cup of water
1 and 1/2 teaspoons of salt
Butter (real butter!) -- the size of a large egg (softened)
flour

Beat egg yolks in mixing bowl. Stir in butter and salt. Add water. Then, add flour, a little at a time, until you have a nice soft dough. Knead on floured board. Keep hands lightly buttered and knead until dough is smooth and glossy.

Divide this dough into about three or four amounts. (Depending on how many noodles you want to cook.) Roll out one amount until nice and thin. Let dry on board for about twenty minutes.

Roll dough up (jelly-like roll) and with a sharp knife cut into thin strips. If short noodles are desired, cut through the roll before shaking the pieces loose.

Drop in boiling broth and stir while dropping them using a long-handled cooking fork. Let come to a boil, and then turn heat low and let simmer for about five to ten minutes (covered).

NOTE: What dough you don't use can be frozen. I freeze the divided amounts in sandwich bags (two to a bag), and then place these sandwich bags in a larger one and tie. I used to double my recipe so I could freeze some 'for a rainy day.'

ANOTHER NOODLE METHOD: Use two tablespoons of cream (real!) to every egg yolk. This is very tasty, too.

ELEPHANT EAR DUMPLINGS

Use my noodle dough recipe above. Roll out thinly as for noodles, and let dry for twenty minutes. Then, with a sharp knife, cut wide strips and then cut diagonally across the strips.

Follow the same cooking instructions as with my noodles.

There are those who like the dumplings better than the noodles. It's the same dough, though!

A bit of change would be to drop some of these dumplings into a pot of cooking soup beans (great northern beans). My Pennsylvania Dutch mother served us this treat from time to time!

1 cup of cornmeal
1 and 1/2 cups of flour
4 and 1/2 teaspoons of baking powder
1/2 stick of melted butter
5 Tablespoons of Crisco oil
4 tablespoons of sugar
2 eggs
1 and 1/2 cups of milk (more or less)
1 teaspoon of salt

Sift flour, cornmeal, salt, baking powder and sugar twice. Pour in mixing bowl. Beat eggs well. Add one cup of the milk. Stir this into the sifted ingredients, adding more milk as needed to make a nice cake-like batter. Blend in melted butter and oil.

Bake in a fairly hot oven for about thirty minutes, or until cornbread is done.

1/2 cup of milk
3 tablespoons of sugar
1 teaspoon of salt
1 cake of fresh Fleishmann's yeast (Dry will do, if you don't have fresh.)
1/2 cup of lukewarm water
3 cups of flour
3 Tablespoons of Crisco shortening
2 Tablespoons of butter (real butter!)

Scald milk. Add sugar and salt. Set this aside.

Melt shortening and butter and leave set. Disolve yeast in lukewarm water. When hot milk has become lukewarm, pour it in dissolved yeast and add enough of the flour to make a batter. Beat a bit. Then, add melted shortening and butter. Beat until smooth. Then, add the rest of the flour.

Knead dough on board until it is smooth and easy to handle. Shape into rolls and leave covered in pan until doubled in bulk. Bake in not-too-hot oven for about 20 minutes (or, until tops are lightly brown). Remove from oven and butter tops of rolls while they are hot. Set pan on rack to cool the rolls some.

4 cups of flour
1 and 1/2 teaspoon of salt
ice water
2 and 1/2 cups of shortening (heaping cups)

NOTE: Elda's daughter, Winifred, often added Almond Extract to this recipe when the crust would contain cherries, apricots, or other compatible flavors.

Sift salt with flour. Cut shortening into flour mixture and add ice water enough to make flour and shortening mixture form a soft ball of dough, which can be handled easily. Don't use more flour than is necessary to roll out the crusts.

This recipe makes 2 double-crusted pies or 4 shells. I freeze pie paste like I do my noodle dough.

HINT: When freezing pie shells, or even 2-crusted pies, place in freezer long enough to become quite cold and firm. Then, put into plastic bags, tie and freeze.

3 cups of flour
4 teaspoons of Calumet baking powder
1 (scant) teaspoon of soda
1 teaspoon of salt
1/2 cup of shortening (heaping half)
1 and 1/2 cups of buttermilk (more or less)

Sift flour, soda and salt a couple of times. Put into mixing bowl. Cut shortening into flour mixture until you have course crumbs. Add enough buttermilk to make a soft dough. Knead very lightly and don't add any more flour. Roll out on a floured board (or pat with fingers). Cut out biscuits and place on a cookie sheet.

Bake for about 15 minutes (or until golden brown on top) in a fairly hot oven.

VARIATION: Sweet milk biscuits can be made from this same recipe. Just substitute sweet milk for buttermilk, and omit soda, while increasing baking powder to 5 teaspoons instead of 4. Handle this dough, too, very gently!

I have very good luck with my bread and biscuit doughs and I so hope you find these recipes most successful!

1 cup of milk
2 cakes of Fleischmann's yeast (I prefer fresh, but dry yeast will do.)
1 Tablespoon of sugar
1 teaspoon of salt
3 eggs (beaten)
1 cup of lukewarm water
4 Tablespoons of shortening
4 Tablespoons of butter (real butter!)
1/2 cup plus 2 Tablespoons sugar
6 to 7 cups of flour (there abouts)
Few shakes of cinnamon
1 cup of brown sugar

Break yeast into lukewarm water. Add one Tablespoon of sugar. Scald milk and add shortening and real butter. Leave milk mixture to cool until it is lukewarm.

Sift sugar with 2 cups of flour and add to milk and water mixtures in a mixing bowl. Then, add beaten eggs. Beat until the batter is free of lumps. Add rest of the flour -- a little at a time until the dough is nice and soft and easy to knead. Knead just a little. Roll out dough on a floured dough board until dough is about an inch in thickness. Spread with melted real butter and sprinkle a generous covering of brown sugar and cinnamon over this. Roll up jelly-roll fashion and cut into wedges with a sharp knife.

Place in a fairly hot oven for about 20 minutes -- maybe a mite longer? These rolls can be glazed with powdered sugar icing, but are delicious without the icing. Nuts and raisins, if you like them, can be sprinkled over the rolled dough. Watch the heat as these rolls are a heavier dough than the hot roll recipe, and require a lower heat.

3 cups of flour
5 teaspoons of baking powder (Calumet)
2 eggs (beaten)
1 teaspoon of salt
A few shakes of cinnamon
3/4 cup of brown sugar
4 Tablespoons of shortening
1/2 cut of butter (real butter!) (1 stick - softened)
1/2 cup of sugar
Enough milk to make a soft dough

Sift flour, sugar, baking powder and salt. Put in mixing bowl. Add beaten eggs which have been mixed with a cup of milk.

Cut in shortening and butter with 2 knives or with a long-pronged fork. Mix shortening and flour mixture until it's in course crumbs. Add enough milk to make a nice soft dough.

Roll out on floured dough board. Spread softened real butter over dough and sprinkle a mixture of brown and white sugar with a few smidgens of cinnamon. Nuts and raisins can be added if desired. Bake in moderately hot oven, for possibly 15 minutes. Don't overbake. Tops can be glazed as you wish.

3 cups of flour
1 teaspoon of salt
1 Tablespoon of vinegar
1 egg
1 and 1/2 cups of Crisco shortening
1/2 stick of butter (real butter!)
1/2 cup of ice water, more or less

I use two knives to cut shortening and butter into the flour. When mixture is in course wee lumps, add beaten egg mixed with salt and enough or all of the water to make a soft, easily-handled dough. Roll out on floured board and cut into wedges for dumplings.

Hopefully, this amount of dough and the sliced apples will be a right amount for your baking pan? If you come out with more, you can always freeze them. Or, by the same token, you may increase the other ingredients to have more dumplings.

If it's necessary to decrease or increase the given amounts for my recipes, please use good judgement!

10 to 12 apples
1 cup of white sugar
1 cup of brown sugar
2 Tablespoons of corn starch
1/2 teaspoon of salt
A light sprinkling of apple pie spice
4 Tablespoons of flour
Butter (real butter!)

FOR SAUCE: Put 2 cups of water in pan. Add 1 cup of brown sugar and 1 cup of white sugar. Put on hot burner and bring to a boil. Add 1/2 stick of real butter and 2 Tablespoons of corn starch which has been blended with a little water. Heat well and pour in oblong baking pan. Place dumplings in this sauce.

Peel apples and slice them as for making a pie. Then, mix well with sugar, flour, salt, apple pie spice in a mixing bowl.

This apple mixture is to be divided on wedges of dough. Before pulling dough up around apples, cut shavings of real butter over these apple mounds. Place in sauce and cover with aluminum foil. Bake about 30 minutes in a fairly hot oven (about 350 degrees). Uncover and leave in oven for about 5 minutes longer (for dumpling tops to get slightly brown).

These are delicious served warm without cream, but real cream poured over them adds an even more delicious taste!

Bread
Milk
2 eggs
Nutmeg
Brown sugar
White sugar
Butter (real butter!)
Several slices of bread
OPTIONS: Nuts, raisins, if you so desire

Toast, butter and crumble several slices of bread in pan. Mix other ingredients with electric mixer. Pour this mixture over the bread. Bake.

Do not overbake. Should be moist! Delicious with real cream!

3 cups of milk
1/2 teaspoon salt
6 Tablespoons of cornstarch
1/2 cup of sugar plus 2 Tablespoons
1 teaspoon of vanilla (real vanilla!)
1/2 stick of butter (real butter!)
6 squares of chocolate (Baker's)
4 egg yolks

Beat egg yolks in small bowl. Add salt and two spoons of milk and stir well. Cover and let stand until needed. Put chocolate in small pan which has been buttered, and melt over hot water on lowest burner heat.

Blend cornstarch with enough milk to make a smooth, rather thin, substance. Bring milk and sugar to the boiling stage and add cornstarch liquid. Stir continually and keep heat on medium all the while. When this filling has begun to thicken, add beaten egg yolks and stir until all has been well heated -- just long enough for eggs to be cooked. Do not let this come to a boiling stage -- just piping hot!

Remove from burner and stir in melted chocolate and vanilla. Pour in two small baked pie shells, or one large one.

If MERINGUE is desired, beat the egg whites with 1/4 teaspoon of salt and 1/4 teaspoon of cream of tartar until frothy. Sprinkle in the 2 Tablespoons of sugar. Beat a little longer and gradually add 1/4 cup of sugar and vanilla, and beat until stiff and glossy. Spread on pie and brown in oven until the meringue is lightly brown.

If WHIPPED CREAM is preferred, allow filling to cool before spreading whipped cream on pie. This, too, is a compliment to chocolate pie, or any other cream pie!

Use the filling directions listed above for chocolate cream pie. Just substitute 3/4 cup of peanut butter in place of the chocolate. When making peanut butter cream pie, add three Tablespoons of sugar to the half cup of sugar, when adding the milk.

3 cups of sugar
1 and 1/2 cups of milk
Wee smidgen of salt
1 teaspoon of vanilla (real vanilla!)
1 Tablespoon of white Karo syrup
3 Tablespoons of butter (real butter!)
About 3/4 cup of peanut butter

Stir sugar, milk and salt in skillet, and stir continually on high heat until mixture begins to cook down. When a few drops of this in cold water makes a firm ball, remove from heat and stir in peanut butter, real butter and real vanilla. Stir vigorously until it has lost it's gloss. Then, pour quickly into a large buttered plate or two small ones.

Let stand for about 20 minutes, then cut into squares with a sharp knife.

Leave until cool, and then enjoy!

Use the same recipe as 'Peanut Butter Fudge' above. Just substitute 6 squares of Baker's chocolate or the peanut butter. Follow same directions as in above recipe, and lastly blend in melted chocolate and real butter.

2 cups powdered sugar
Milk or Cream
Peanut Butter
Butter (real butter!)
1 teaspoon vanilla

In a small mixing bowl, pour about 2 cups of powdered sugar. Stir in just enough milk or cream to make a thick spread. Then, add a heaping Tablespoon or two of peanut butter and a chunk of softened real butter the size of a large walnut. Add 1 teaspoon of vanilla and blend well.

Cream the above mixture well, as that's what makes it more tasty!

Amount of powdered sugar depends on how much of a 'sweet' spread you want!

This goes best on graham crackers! A very enjoyable treat!

6 to 8 eggs
2 slices of melting cheese
Butter (real butter!) the size of an egg
2 Tablespoons of Crisco oil
Melt butter with the oil on low burner. Have eggs broken in bowl with cheese broken in bits over it. (Small pieces of cheese!) Pour in skillet and turn burner to almost high, and stir continuously with a long-pronged long-handled fork. Do not overcook. Immediately, take from burner and serve while eggs are still moist.

Scrambled eggs go well with crisp bacon or sausage, and toast. These can be enjoyed at breakfast, lunch or supper!

VARIATION: I sometimes drain a jar of Green Giant mushrooms, and add them (chopped) to the eggs and cheese before I put them in the skillet.

VARIATION: Also, a smidgen of chives adds a nice taste.

VARIATION: Some chopped pimento adds color. (I use a slice out of a jar.)

VARIATION: Chopped green onion, too, pleases many adults, but many young folk prefer the egg and cheese mixture alone.

It seems that of all of the meals that I cooked for you 'Forty-'leven' through the years, my 'Tramp Soup' was one of your favorites. The name really came out of the clear blue sky. Remember? When I was asked 'Why the name?' I would quickly explain that if I were a tramp, a big bowl of this soup would 'hit the spot!'

To this day you often remind me of how you loved it, and so I thought you'd be pleased for the inclusion of this recipe. Now you may enjoy it as often as you crave it.

2 pounds of lean ground beef
1 nice onion (chopped)
6 potatos (diced)
1 box of Bird's eye frozen corn
2 boxes of frozen peas and carrots
1 or 2 smidgens of salt
2 Tablespoons of sugar

Lightly brown the ground beef in a kettle and then cover with water. Bring to a boil, and add potatos and onion. Cook just until potatos are almost done. Then, add corn, sugar and salt. Cook for about 5 minutes longer and then add peas and carrots. Don't overcook as peas and carrots lend a much better flavor if they look 'garden fresh.'

NOTE: Use only enough liquid on these ingredients to barely cover the other ingredients, as this soup should be on the thick side.

NOTE: 2 packets of Green Giant white corn can be used in place of Bird's Eye corn. Or, use 2 cans of white corn. Depends on whatever you have on hand.

1 box of Green Giant frozen white corn (in butter sauce)
1 box of Bird's Eye frozen corn
1 nice onion (chopped)
2 smidgens of parsley
2 Tablespoons of sugar
1 heaping teaspoon of salt
1 heaping Tablespoon of butter (real butter!)
1 stick of butter (again, real butter!)
3 cups or more of milk
1 scant cup of flour

Put corn, chopped onion, parsley and sugar in a medium-sized pan. Add about two cups of water. Also, add the spoon of butter. Let cook until onion is done. Do not overcook.

Over low burner, melt the stick of butter, then blend in the flour. Add milk, a little at a time, stirring all the while. Turn burner to high and continue stirring until sauce is to a boiling stage. Then, turn burner out and add this to the corn mixture.

NOTE: This sauce shouldn't be too thick or too thin. Judgement must be used. More milk can be added.

NOTE: Cream gives an even richer flavor, if one wishes to add some.

REMEMBER: When sauce is added to corn mixture, leave on low burner, covered for about 5 minutes, and serve immediately.

2 pounds of ground beef
1 pound of lean sausage
1 onion (minced)
1 teaspoon of salt (maybe a smidgen more.)
2 eggs
1/2 cup of oats
1/4 cup of milk

Mix all ingredients in bowl and turn out on a floured sheet of wax paper or foil. Place nother sheet of wax paper over the top and pat out or roll with rolling pin.

Remove top wax paper and spread dressing (see below) over the meat. Carefully roll up (jelly-roll fashion) and place in a baking pan. If possible, set your pan in another pan with water in it's bottom, or if you have a rack that on which you can set your meatloaf, that would be fine, too. Either way, this keeps your meatloaf from becoming too brown on the bottom.

Cover meatloaf pan with aluminum foil. Bake is a medium hot oven for about an hour and a half. Then, uncover meatloaf and leave in oven for 10 or 15 minutes longer to grown the top a bit.

STUFFING/DRESSING: 'Stove Top Stuffing' makes a nice dressing spread for this rolled meat loaf, but be sure you make the dressing a'top the stove (with real butter!), so that you can add the seasonings before spreading it on the meatloaf mixture. If seasoning packet is too strong for your taste, just use lesser ... maybe half a packet?

OR: The PORK CHOP DRESSING recipe that I provide below can be used only if you used chicked or beef broth for the liquid. Also, add a bit more real butter to sauted ingredients.

VARIATION: 'Stove Top Stuffing' mixed with ground beef and made into patties makes a different kind of sandwich, and is very tasty! Again, if a full packet of seasonings is too strong for your taste, use a lesser amount.

6 to 8 Pork Chops (Number depends on how many you're feeding.)
3 Tablespoons of Crisco oil
1 nice onion (chopped)
2 smidgens of parsley flakes
1 smidgen of course black pepper
1 cup of celery (diced)
1 smidgen of sage (optional)
2 quarts (at least) of dried bread
1/2 stick of butter (real butter!)
3 eggs
salt (for the chops -- according to taste)

Place chops in heated skillet, with the Crisco oil, and brown as when one frys on both sides. When they are to the 'done' stage, pour water in pan to well cover the chops. Let this come to a rolling boil, then turn heat down and cover, allowing this to simmer for at least 20 minutes.

In another skillet (small one), saute in the butter all of the celery, onion, parsley and sage. When you have finished with this, pour out of the skilled over your dried bread (which you've already broken up).

Now you are ready to pour the seasoned liquid off of the chops over the bread. Stir all through the bread with the other seasonings. Beat the 3 eggs and stir in dressing mixture. Pour this dressing in a buttered oblong baking pan.

Use either two cans of drained white corn or spread a box of Bird's Eye frozen corn -- which has been let come to a boil -- and then drained -- over the dressing. Place the pork chops over this.

Cover with aluminum foil and put into a 350 degree oven and leave for 30 to 35 minutes.

NOTE: This goes well with scalloped potatos or baked potatos. This is very filling, but exceptionally good! Green beans would also go well with this meal.

NOTE: If you don't have dry bread for the dressing, place bread on a cookie sheet in the broiler on low heat. Watch closely and stir often.

If you are lucky enough in the Spring to find, or have given to you, Honeycomb Mushrooms (morels), prepare them as follows:

Wash mushrooms well. Then, split lengthwise and put in salted water and let set for about an hour. Rinse in several waters after you have poured the salted waters off. Drain mushrooms on paper towels.

Put three or four Tablespoons of Crisco oil in skillet and heat. Place floured mushrooms in skillet, but don't crowd them. Have your heat high enough to brown mushrooms, and I prefer turning them only once! If frying more than one skillet full, more oil must be added.

NOTE: I slightly salt the mushrooms before I flour them. There are those who prefer to dip mushrooms in corn meal, or a mixture of half cornmeal and half flour. However they are prepared, they are simply delicious!

NOTE: People who eat mushrooms from the wild should be sure that they know how to distinguish the safe ones from the poisonous ones.

1 package of chicken breasts
2 boxes of frozen carrots and peas
1 heaping Tablespoon of sugar
1 Tablespoon of salt
1/2 pint of real cream
1/2 stick of real butter
2 cans of Pillsbury '1869' biscuits

Soak breast pieces in salted water for about twenty minutes. Pour this water off and then wash well in cold water. Place in medium-sized kettle with water to well-cover. Add salt and let cook until meat falls off of bone. The chicken and broth need this 'well-doneness' to be fully flavorful.

Take chicken out of broth with a strainer dipper or spoon with holes. Let chicken cool enough to handle. Then, break chicken into small pieces. Put these pieces back into the broth. Leave on low burner until the following is ready to add:

Cook two boxes of peas and carrots with one heaping Tablespoon of sugar and two smidgens of salt. Cook a short while -- don't over cook. Add one-half stick of real butter. Now, bring the broth and chicken mixture to a boil and add the flour (which has been blended with some of the real cream). Stir until heated. Then, add carrots and peas. Pour into buttered oblong baking pan and top with biscuits. Bake in about 350 degree oven.

NOTE: Mashed potatos go well with this chicken pie. A salad or green vegetable goes nicely, too.

6 to 8 potatos (diced)
1 large onion (chopped)
8 strips of bacon (cut in small pieces)
1 heaping teaspoon of salt (add more later if needed)
1 heaping Tablespoon of sugar
1 cup of flour
3 or more cups of milk
1 stick of real butter

Cover potatos, onion, bacon pieces, salt and sugar. Cook in water until potatos are done.

In the meanwhile, you make your sauce (while potato mixture is cooking). Blend over a low burner the flour in the butter which has been melted. Then stir in milk enough to make a medium thick sauce. When the sauce comes to a boil, pour in with potato mixture. Leave on lowest heat for five minutes (covered). Then, serve.

NOTE: Do not brown butter or flour when blending them.

6 potatos (diced)
1 large onion (chopped)
8 strips of bacon
1 heaping teaspoon of salt
1 heaping Tablespoon of sugar
1 cup of flour
1 egg
1/2 stick real butter

Use a medium-sized ketter for soup. Cover potatos, bacon, sugar, onion and salt with water. Cook until potatos are done. Then, add Rivvels.

Pour the cup of flour in a small mixing bowl and with a fork stir beaten egg into the flour, a little at a time until all is used. Mixture should be crumby. Add this to potato mixture and bring to a boil.

This soup is tasty like this, but a half pint of real cream gives this soup a yummy taste, too! Another variation is to add a chopped carrot to potato mixture, and, when done, blend three Tablespoons of flour with some milk and add to the boiling mixture. Then, add a pint of real cream.

NOTE: Use seasonings according to your own taste. Don't, though, leave anything out as the flavor won't be the same.

2 jars of Green Giant mushrooms (diced)
1 nice round steak
1 smidgen of white pepper
1 smidgen of course black pepper
1 and 1/2 pounds of spaghetti (broken)
2 cans of tomato sauce
1 nice onion (chopped)
1 packet of Lowry's spaghetti sauce
2 Tablespoons of sugar (more if desired, or less)
2 teaspoons of salt (according to taste)
3 Tablespoons of Crisco oil

Cut round steak in small-bite sizes and brown lightly in oil. Cover with water, add salt, and cook until meat is tender. I usually use my pressure cooker as it saves time and is done in about 10 minutes.

Add to the cooked meat, the following: tomato sauce, chopped onion, spaghetti sauce, sugar, white pepper, black pepper and mushrooms.

Stir well and let come to a boil, stirring all the while. Cover and leave on low heat for about ten minutes.

Cook spaghetti in boiling water until done (about 10 minutes). Drain and add to meat and sauce.

Cover and let stand for at least five minutes before serving.

This recipe is a nice change and very delicious!

Put about a quart of water in a sauce pan and let come to a boil. Then, add two cups of macaroni and stir until it comes to a full boil. Reduce heat and cook for about ten minutes, stirring occasionally.

Add 9 slices of cheese, broken into small pieces. Stir until cheese is melted. Add one nice Tablespoon of real butter and stir. Serve at once, while macaroni and cheese is nice and moist.

1 pound of ground beef
1 nice onion (chopped)
2 celery stalks (diced)
1 box of frozen corn
1 small green pepper (optional)
1 can of red kidney beans
2 Tablespoons of sugar
Smidgens of salt to suit one's taste
Left-over baked or boiled potatos

Brown hamburger in skillet in oil. Do not overbrown. Then, add chopped onion, diced celery and green pepper pieces.

Stir-fry a bit. Add corn, sugar and cubed potatos. Let this mixture get piping hot. Then, simmer for a few minutes before adding kidney beans and salt. Stir again and then cover for about five more minutes on low heat.

Corn bread goes well with this meal.

NOTE: Remember left-over meats can be used in place of ground beef.

NOTE: If meat isn't available or desired, use two Tablespoons of Crisco oil with three Tablespoons of real butter in a heated skillet. Then, add ingredients as listed in above recipe.

This meal is nice for a busy day. Almost any kind of vegetable can be used. Just use whatever you happen to have on hand.

Slice left-over baked potatos lengthwise and place a fourth of a slice of cheese on each potato piece. Put on a sheet of aluminum foil.

Heat and lightly brown under broiler. Turn head to 375 degrees. WATCH CLOSELY!

This treat can be enjoyed with scrambled eggs or friend ones. Or, you will enjoy this just as a snack, when hungry.

NOTE: Potatos boiled with jackets on can be sliced and used this same way, too.

1 pound of navy or great northern beans
1 and 1/2 pounds of ground beef
1 nice onion (chopped)
1 cup of diced celery
1 carrot diced
1 small green pepper (optional)
1 Tablespoon of sugar
Salt as desired

Brown ground beef lightly and then add to beans which have been well-washed. Add other ingredients and cook on medium burner until beans are done.

NOTE: Cornbread and potatos (either fried or baked) go well with this meal. Green onions, when in season, make such a meal even more enjoyable. A different taste, but very good!

1 nice onion
4 potatos (diced)
1 cup of chopped celery
1 zuchini (and size, diced)
1 tomato (or two) (cut in chunks)
1 green pepper (chopped)
1/2 stick of real butter
1/2 box of Bird's Eye frozen corn, or corn cut from fresh roasting ears
2 smidgens of parsley flakes
2 Tablespoons of sugar
Smidgens of salt, to suit your taste
2 carrots (chopped)

In skillet with melted butter and 3 Tablespoons of Crisco oil, place the the vegetables and turn heat to high for a little spell, stirring all the while. When vegetables are rather sauted, pour a cup of water over them and cover. Turn heat to medium, and later to low, as vegetables get to done stage. Stir often. Keep some fluid on but very little, as these vegetables should just be kept moist. Please don't overcook your vegetables, so that you can enjoy their full flavor.

NOTE: 1 or 1 and 1/2 pounds of ground beef or cut-up chicken breasts (cooked) can be lightly browned and cooked with these vegetables. This makes a very nourishing meal. Corn bread goes so well, too.

Any kind of vegetables can be stir-fried. If you have lesser than the above, or more, it is fine.

8 potatos
8 boiled eggs (hard boiled)
About 2 cups of Hellmann's mayonnaise (use judgement)
1 large onion (or 2 small ones) (minced)
1 minced green pepper (optional)
2 slices of canned pimento (cut into bits)
8 to 10 sticks of candied pickles (cut small or chopped)

Remove skins from potatos and then cube potatos. Place potatos in big bowl. Stir in mayonnaise, minced onion, pimento, pickles and green pepper.

Lastly, stir in coursely diced eggs, leaving 3 to slice over the top of the salad.

Cover this salad well, and place in refrigerator to cool. It needs to set a while in coolness in order to season.

1 small head of cabbage
1 full cup of slaw dressing (Marzetti) (Use more if desired)
1 green pepper
2 Tablespoons of sugar
1 Tablespoon of tarragon vinegar

Chop cabbage and green pepper fine (or grind in blender). Mix dressing, sugar and vinegar and stir these into the slaw.

Cover and let set in refrigerator to get cool before serving.

NOTE: A carrot chopped or blended with the cabbage is a change. An onion, also, gives a nice flavor.

For one who has always cooked from 'judgement and taste,' the writing of these recipes has been more difficult than pulling a rabbit out of hat! It has truly been a labor of love, and I can only hope that any recipe that you try will be pleasing to your taste buds.

-- Elda

WEBMASTER'S NOTE: If you write and tell me that my Grandmother's recipes use too much real butter and real cream for good health, then I'll respond to you that she lived until almost 90 years of age. Smile.

Elda's biography is on the Internet! Check it out at http://home.comcast.net/~grand_uncle_mark/elda.html.



Elda's recipes are now on the Internet! Check it out at http://home.comcast.net/~grand_uncle_mark/eldacook.html.



Elda's memories of Christmas in 1913 Pennsylvania are on the Internet at http://home.comcast.net/~grand_uncle_mark/eldaxmas.html.



Some of Elda's letters are at http://home.comcast.net/~grand_uncle_mark/eldalett.html.



Elda's has other childhood memories at http://home.comcast.net/~grand_uncle_mark/eldakid.html.



Elda's thoughts on aging are at http://home.comcast.net/~grand_uncle_mark/eldaage.html.



Some of Elda's poetry is at http://home.comcast.net/~grand_uncle_mark/eldapoem.html.



Other writing by Elda is at http://home.comcast.net/~grand_uncle_mark/eldaetc.html.



See also Elda's mother's, Nanny (Martin) Routh's, biography page.



See also Elda's father's, Simon Elias Routh's, biography page.



Read about Elda's sister at: Velva Delilah 'Jean' (Routh) Houghton.



Read about Elda's brother at: Lawrence J. Routh.



Read about Elda's Martin Ancestry at: Martin Family.



Read about Elda's Routh Ancestry at: Routh Family.



Read about Elda's Summers Ancestry at: Summers Family.

See Also:

Copyright 1996-2008, Mark Ellsworth Hickman, PhD
(Granduncle Mark)

Contact me at