Homemade Vegetable Soup

2-1/2 Lb.. Fresh Chuck Roast
1 - 16 Oz. Can Mixed Vegetables
1 Small Head Cabbage
4 Medium Size Potatoes
1 Large Onion
2 Tbs. Salt
1/2 Cup Dried Parsley Flakes
1/2 Package Noodles
1 - 16 Oz. Can Tomatoes
1 - 5 Oz. Can Tomato Sauce
4 Bouillon Cubes

Put Chuck Roast on Stove in big pot, fill pot 3/4 full water, add salt, cut up head of
cabbage ( at least the size of a grapefruit ). Dice the 4 potatoes and onion and put
in parsley. Cook about 2 hours. Take chuck roast out and cut into little
pieces after cooling a little. Add your can of mixed vegetables, add cut up
can of tomatoes, add tomato sauce and bouillon cubes and half package of
noodles. Cook another 45 minutes to 1 hour. Ready to serve!

Homemade Salad Dressing

1/2 Cup Oil
1/2 Cup Catsup
1/3 Cup Sugar
1/4 Cup Vinegar
1 tsp. Salt
1 tsp. Paprika

Shake, mix and serve on your favorite salad!

Famous St. Louis Mostacciolli
(Artist's Favorite)

1 lb Fresh Ground Beef
1 Box of Mostacciolli Noodles
4 Pieces of bacon ( Cut up in pieces )
1 Large Onion ( Cut up )
2 Ham Slices ( Cut up in pieces )
2 Large Cans Stewed Tomatoes ( Cut up )
2 Large Cans Tomato Sauce
1 very small can tomato paste
Pinch of parsley
1/4 Cup Sugar ( May add more for sweeter taste )

Cook bacon and onion in large pot. Before the bacon gets too done, add ham
and ground beef. Cook until beef is browned, strain if needed. ( Granny
never strains anything depending on how much grease you have, it’s your
preference ). Add the rest of the ingredients except noodles, simmer about
30 minutes. Add cooked noodles and simmer about 15 more minutes. Granny
always says that you have to let the sauce soak into noodles, so keep on
simmering until served to fine perfection! Ready to serve with hot bread!
Since I was a little hockey player, this is without a doubt my absolute
family favorite!

Potato Pancakes
(Grampa's Favorite)

2 Cups Grated Potato
2 Eggs
Sift together:
1 1/2 Tbs.. Flour
1/4 Tsp. Baking Powder
1 1/4 tsp. Salt
Add to mixture:
1 tsp. Grated Onion

Peel about 6 medium potatoes and let sit in cold water for 2 hours.
Rinse well and Grate. Drop by tablespoonfuls in pan with 1/4 inch
of hot oil. Brown one side and flip to brown other side.
Serve with butter or hot maple syrup!

Chicken n' Dumplings

2 Chickens - Cut up!
1 Large Onion ( Cut up )
4 Stalks Celery ( Cut up )
1/2 Cup Parsley Flakes
2 tbls. Salt

Cook 1 hour 15 minutes. Remove chicken. You’re probably have to add 3 or 4 cups of water. You can add noodles to this broth or dumplings.

3 Cups Flour
3 Rounded tbls. shortening
1 1/2 tsp Salt

Use your hand & work shortening into flour. 1 pinch of baking powder.
Mix with milk ( it will probably take around 1 cup of milk mixed together with spoon ). The dough shouldn’t be to sticky. Sprinkle flour on table & put a little flour on dough & roll it out thin. You’ll only roll half the dough at a time. Cut in squares 1 1/2” x 1 1/2” & drop in boiling broth ( cook on very low heat for 30 to 40 minutes ( pot covered ).

Ready to serve!!!

Chocolate Chip Cookies

1 Cup Butter ( Softened )
3/4 Cup Packed Brown Sugar
3/4 Cup Granulated Sugar
2 Eggs
1 Tsp Vanilla
2 1/4 Cups Flour
1 tsp Salt
1 Cup Chopped Nuts
2 Cups Hersey's Mini Chips

Cream butter, brown sugar, sugar eggs, & vanilla until light & fluffy.
Combine flour, soda & salt. Add to creamed mixture. Stir in nuts & chocolate chips.
Drop by tsp. onto ungreased cookie sheet. Bake @ 375 degrees for about 8 to 10 minutes.
Makes 6 dozen cookies!!!

Standard Pastry

1 1/2 Cups sifted Flour
1/2 Tsp Salt
1/4 Cup Cold shortening
5 Tbls Cold Water

Mix & Sift flour & salt. Cut in half of the shortening with 2 knifes or a pastry blender
until mixture looks like cornmeal. Cut remaining shortening until particles are the size of a pea
. At one side of the bowl add 1 tsp cold water & stir in as much of the flour mixture as the water
will take up. Continue adding water one tsp at a time until you have 4 or 5 balls of dough & some
dry mixture left in the bowl. Press together lightly with fingers and if all the dry flour is not taken up,
add a little more water. The less the dough is handled, the flakier the pastry. Chill & roll.

Yields One 2 Crust 9” Pie!

Cream Filling for Boston Cream Pie

2/3 Cup Sugar
1/2 Cup Flour
1/8 tsp Salt
2 Cups scalded milk
2 Egg yolks ( Slightly Beaten )
1 tsp Vanilla extract
1/2 Cup Heavy Cream Whipped.

Mix sugar, flour & salt in top of double boiler. Stir in scalded milk gradually.
Stir over hot water until mixture thickens. Cover & cook 10 minutes. Stir some hot mixture
into slightly beaten egg yolks. Pour back into remaining hot mixture & stir 2 minutes longer over hot
water. Cool. Fold in Vanilla extract & whipped cream. Yields enough filling for 1 Boston Cream Pie!

Homemade Pumpkin Pie

Standard Pastry ( See Granny’s pastry recipe )
1 Cup Brown Sugar
1/2 tsp. Ginger
1 tsp. Cinnamon
1/2 tsp. Salt
2 Eggs ( Slightly Beaten )
1 1/2 Cups Milk
1/2 Cup Thin Cream
! 1/2 Cups cooked or canned pumpkin

Line 9” Pie pan with pastry. Mix sugar, spices, salt. Add beaten eggs, milk,
cream, pumpkin. Mix well. Pour into unbaked pastry shell & bake in hot oven
( 425 ) for 40 to 45 minutes until inserted knife comes out clean. Flavored
with Sherry, Maple Syrup, or Honey. Cool & serve!

Boston Creme Pie

2 Cups Flour
3 tspn Baking Powder
1/4 tspn Salt
1/4 Cups shortening
1 Cup Sugar
1 Egg
3/4 Cup Milk
1 tspn Vanilla Extract

Mix & sift flour, baking powder & salt. Cream shortening, add sugar slowly until blended.
Add unbeaten egg & beat well. Add sifted dry ingredients alternately with milk stirring well
after each addition. Add Vanilla extract. Bake in greased 8” inch square pan in moderate oven
( 375 degrees ) 40 to 50 minutes. Cool, split & fill with cream filling. ( See recipe for cream filling ).
Sprinkle top with powdered sugar. Yields 6 servings!!!

KILLER Custard Pie
( Dad’s favorite )

Standard pastry
4 Eggs ( Slightly beaten )
1/2 Cup Sugar
1/2 tsp Salt
2 1/2 Cups Milk
1 tsp Vanilla Extract Nutmeg

Line 9” inch pie with pastry, beat eggs slightly, & stir in sugar & salt. Add milk and
vanilla extract. Blend thoroughly. Pour into unbaked pastry shell, then sprinkle with nutmeg
& bake in moderately hot oven ( 425 degrees ) 25 to 35 minutes, or until inserted knife
comes out clean.

Yields One 9” inch Homemade Custard Pie!


2 - 3 lbs Beef cut in small 1” pieces. Roll in flour & brown in skillet in a couple
tbls of shortening. After getting good & brown, cover with a couple quarts of water & salt.
1 tablespoon. Cook 1 1/2 hours. Add one good size onion & maybe 6 carrots peeled & cut up.
Cook 1/2 hour. Then add 4 or 5 potatoes cut up, a can of peas. Cook 1/2 hour more or until
potatoes are soft & meat is tender.

To change this recipe - you can add one can of tomato soup, 4 chopped up stalks of celery & 4 bouillon cubes.

Thicken broth with a couple tbls of corn starch dissolved in 1/3 cup water. Pour into Stew & stir. It will only have to come to a boil to thicken. Turn off.

Granny’s Beef Stew is ready to be served!!!

Homemade Dressing & Turkey Recipe

2 Loaves Bread ( break into small pieces )
6 Onions ( tennis ball size )
6 Stalks Celery
2 - 3 Tbls. Salt
3/4 Tsp. Sage
8 Eggs
1/2 Cup Dried Parsley Flakes

Take gizzard, liver & neck from turkey or chicken. Fry in a couple tbls of shortening. After it starts to brown, chop 6 onions & 6 Stalks of celery & put in skillet with liver & gizzard & neck & fry for about 15 minutes. Then cover with water and cook about 30 minutes.

Tear up your bread in a big pan, add your 8 Eggs, Salt, Sage, & Parsley Flakes. Add a couple cups of water to kind of moisten it. Taste to see if there is enough salt and seasoning. ( You are not supposed to be able to taste the Sage ). After cooking the gizzard, liver, onions and celery. Add to the bread mixture. It should be real moist, enough so you can see a little broth around the edges. Stuff your turkey, or chicken & wrap in tin foil. Turkey takes 15 minutes to the lb. on turkey over 15 lbs. on smaller turkey bake 20 minutes to the lb.

1 hr before Turkey is done, I take a fork & reach underneath the turkey & poke a couple of holes in the foil & let the juice drip in the pan & brown. Then add 2 or 3 cups of water & that will give you your brown gravy. When you take your turkey out of the pan, thicken the broth with a couple or 3 tbls of corn dissolved in water.

This dressing can be used with pork chops served on top. Always bake dressing with foil over it so it doesn’t get hard and crusty.

Grandma’s famous Turkey & Dressing is ready to be served!!!


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