Mama’s (Heddie’s) Chocolate Cake 
 (Submitted by Anita Otton as from Nany’s cookbook)

2 squares chocolate, piece of butter size of an egg. Melt.  Add a cup of sugar and cream.  Sift one heaping cup of flour and one heaping tsp. of  baking powder, pinch of salt and sift.
Make mixture of beating one egg and fill balance of measuring cup with milk and alternate it into butter and chocolate with flour, etc.  One teaspoon vanilla.  Bake in layers or loaf pan 12 to 15 minutes.  Test before removing.

Mama’s (Heddie’s) Chicken Dressing
(Submitted by Anita Otton as from Nany’s cookbook)

Chop chicken or turkey heart and liver.  Add about 1 lb. Breakfast sausage (more for turkey).  Chop a little parsley, onion, moistened bread, and squeeze dry.  Add salt and pepper.  Add one egg.  Fry in pan until mixed well.  Add more of the ingredients for turkey according to size.

Mama’s Creamed Carrots
(Submitted by Anita Otton and Claire Murphy)

1 lb carrots                        2T butter

½ t salt                             ½ T flour

1 sm. onion, diced               ½ C reserved carrot liquid

freshly ground pepper

 Peel and cut carrots in short, wide julienne strips.  Place in 3 qt. saucepan and cover with water.  Add salt.  Cover and bring to a boil; reduce heat to med-low and simmer for 15 mins.  Drain, reserving ½ C of the
liquid in a measuring cup.

Put carrots back on stove on low heat.  Moving carrots to the side of pan, add butter and onions to melt and soften awhile.  Gently stir all together, adding fresh ground pepper.  Sprinkle with ½ T flour and toss pan to
mix.  Turn the heat up and add the reserved carrot water slowly, heating the carrots up while stirring.  Note: you may not need the full ½ C.

Turn heat down very low and let carrots mesh with the other ingredients or turn off heat and reheat later.  Stir before serving.

Grandma Infanger’s Apple Cake 
(Submitted by Anita Otton & Claire Murphy)

3 eggs, separated

1/4 C butter

1 C sugar

1 1/3 C flour

1 tsp baking powder

1 tsp vanilla

4 large apples, peeled & sliced   sliced almond(optional)&
confectionary sugar

Dry bread crumbs

Prepare apples, set aside. Beat egg whites until fluffy, set aside. Cream butter and sugar. Add yolks one at a time and beat thoroughly. Alternate flour and baking powder with egg whites. Add vanilla.

Sprinkle dry breadcrumbs to form a base on the bottom of the 10” pie pan. Place butter over crumbs. Arrange apples on top in ring shape. Dust with confectioner’s sugar (and almonds). Bake in preheated 350 degree
oven for 45-50 minutes. Serve with whipped cream.

Grandma Infanger’s Cream Cake
(submitted by Claire Murphy)

 3 eggs                                    2C flour

1 ¼ C sugar                               2t baking powder

1C (1/2 pint) heavy cream           ¼ t salt

1t vanilla

Grease & flour a form or bundt pan. Sift together flour, baking powder and salt.  Set aside.  Beat eggs.  Add sugar, gradually beating well after each addition.  Then alternate sifted flour mixture with the cream.  Beat
well.  Add vanilla.

Bake in preheated 350 degree oven for 45-50 minutes.  Cool 30 minutes on rack before turning out of pan.  Dust with powdered sugar.

Chow Mein
(Submitted by Anita Otton)

 1/4 C butter or shortening                                  Thickening:

1 ½ C. (3/4 lb.) diced lean pork                                  1/3 C cold water

1 C onions diced fine                                                   2 tbsp cornstarch

1 tsp salt                                                                                2 tsp soy sauce

1/8 tsp pepper                                                                      1 tsp sugar

Melt shortening. Add meat.  Stir and sear quickly without browning.  Add onions and fry 5 min.  Add celery, salt, pepper, and hot water.  Cook, covered 5 min.  Add drained or fresh bean sprouts.  Mix thoroughly and heat to boiling point.  Add flavoring and thickening ingredients.  Stir lightly and cook 5 min.  Serve hot over rice and top with Chinese noodles.  Makes 4 large portions.

Cole Slaw
(Submitted by Anita Otton)

Approximately 2 lb cabbage cut fine

1 grated carrot

1 small onion pulverized

½ tbsp sugar

1 tbsp salt

1-2 tbsp oil

2 tbsp vinegar

4-5 tbsp mayonnaise

 Mix well. Refrigerate at least 1-2 hours.

Chicken Casserole   
(Submitted by Anita Otton)

 Chicken tenders or thighs cut into strips.  Lay in one layer in pan, then one layer Swiss cheese broken up.  Layer one jar sliced mushrooms on top.  Spread one can cream of chicken or cream of mushroom soup over all.  Prepare one box of Stove Top stuffing according to directions on box, then spread over top of casserole.
Bake 25 min. at 350 until bubbly and done.  Push chicken aside to test.  Pan size about 9 X 11.

Heddie’s Lamb Stew with
Green Beans & Potatoes           
(submitted by Claire Murphy)

2 lbs. shoulder lamb cut into large cubes

lg. onion, cut up

5 T flour (split 2 T/3 T)

2 C water

1 lb. fresh green beans, cut

12-15 sm. potatoes, peeled or other potatoes cut in
large chunks

1  14 oz. can beef broth, less ¼ C (save for thickening)

S&P to taste

Season meat with salt & pepper.  Braise meat in small amount of oil and butter on med-hi heat.  When browned, set aside on plate.  Saute’ onion.  Add 2T flour, stir.  Add water, stirring until hot.  Put meat back into pot, and when liquid is hot again, cover and reduce heat to simmer for at least 30 min.  Add the beans, potatoes and the broth, which has been heated.  Lightly season again.  Simmer, covered another 30 min. or so.

Thickening:
Combine the reserved ¼ C cold broth and 3T flour in a small cup.  On high heat, add it to the stew while stirring.  Reduce heat and simmer, partially covered, on very low heat for 15 min.  Turn off heat and let stand before serving.

 Nany Cote also made this recipe with shredded cabbage instead of the green beans.  Add
it later than the potatoes.  It takes less time to cook than the beans.

Nany Cote’s Red Cabbage
(submitted by Claire Murphy)

(Serves 8)

1 sm. head red cabbage (about 2 lbs.) cored and shredded

2 T bacon fat or other oil

1 medium onion, sliced

½ C water

1 t salt

¼ t freshly ground pepper

½ T sugar

½ T brown sugar

2 t water +2 t flour for thickening

1 T cider vinegar

Melt fat in large saucepan.  Add onions and saute’.  Add cabbage, ½ C water and stir.
Cook, covered for 15 min. Add salt, pepper and sugar.  Stir and continue to cook, covered, for another 10 min, until cabbage is tender.  Check and stir from time to time.  Meanwhile, mix flour with remaining 2 t water in a small cup.  Stir in vinegar.  Add to cabbage, stirring to coat.  Cook 2-3 min. until slightly thickened.

Variation:
No onion.  After 10 min. of cooking, add 1 large granny smith or tart cooking apple, cored and coarsely chopped, and 1T packed light brown sugar.  Continue w/ recipe eliminating sugar at end.

Beef Barley Soup
(Submitted by Anita Otton)

6 C water

1 lb lean ground beef

½ – 3/4 C medium barley

1 large carrot diced

2 large ribs of celery

1 medium onion chopped

1½ tbsp minced parsley

2 tsp salt

1/4 tsp pepper

1 can (16 oz) tomatoes, chopped

 Put water, beef, and barley in large pot.  Stir to break up meat.  Add remaining ingredients.  Simmer 50 – 60 min. or until barley is tender stirring occasionally.  Makes 2 ½ quarts.

Lemon Chicken
(Submitted by Susan Walters)

 2 chicken breasts (skinless)

½ C dry bread crumbs

1/3 C grated Parmesan cheese

2 tbsp minced parsley

3/4 tsp pepper

1/4 C melted butter

1 small garlic clove, crushed

2 tbsp lemon juice

paprika

Blend crumbs. Cheese, parsley, and pepper.  Combine butter, garlic, and lemon juice.  Dip chicken into butter mixture, then into crumbs.  Roll each piece and place seam side down into pan.  Sprinkle with paprika.  Bake at 350 for 40 – 60 min.  Baste with butter.

Baked Maple Pork Chops
(Submitted by Catherine Greene)

For the marinade:

1/3 C maple syrup

1/3 C Dijon mustard

2 tbsp molasses

2 tbsp cider vinegar

1 tsp ground cumin

Salt and pepper to taste

4 center cut porkchops 8 oz each, 1 inch thick

Combine marinade ingredients in a bowl.  Add chops and set aside to marinate for 30 min., turning twice.  Preheat oven to 350.  Place chops in shallow pan.  Bake 30 min. brushing occasionally with marinade, turning
once.

Heddie Cote’s Vegetable Soup
(submitted by Claire Murphy)

 Meat:             2 lbs. shin beef w/ bone
or 2lbs. beef chuck cut in large cubes

1 or 2 lamb shanks

2-3 marrow bones 

Trim excess fat from meat

 
Stock:      meat & bones

1 onion, quartered

1 lg. clove garlic, cut up

¼ C parsley, chopped

1T salt

freshly ground pepper

 
Soup:            

Vegetables: 3 lg. carrots, diced

2 ribs celery, diced

3 med. white turnips, diced

1 leek (whites only), diced

1 16 oz. canned diced tomatoes

1t salt

freshly ground pepper

 
Rice:             ½ C uncooked long grain rice
(= 2C cooked)  Note:  you can substitute barley for rice in
correct proportion.

 To make Stock:
Cover meat and bones with cold water in deep, narrow stock pot. 
If you have time, let meat stand in the water about 30
mins. to extract some of the juices before cooking.  Bring water to
a boil, skim top, then add the stock vegetables and
salt and pepper.  Reduce heat, and simmer, covered, for about 1 1/2
hrs.  Cool down to skim fat off top, or refrigerate overnight
for fat to harden, then remove fat before making soup.

To make Soup:             After defatting, heat stock w/ meats,
adding soup vegetables and salt and pepper as stock gets warmer.
Cover and simmer for 30 mins. or so, then add rice (or barley).
Stir and simmer, covered, for another 30 mins.  Taste for seasoning,
although the true flavor only comes after it cools down a little.

Note:  Soup always tastes better when made earlier in the day and then reheated – or made the day before.  We always served large hard rolls with this soup!

 Note:  You can eat the marrow from the bones.  If leftover soup is very thick, Grandma Cote always added some Swanson canned chicken broth.  It made it go further also.

Grandma’s Clam Chowder    (Submitted by Catherine Greene- “I can still hear Grandma say,
‘remember to cut the vegetables small.’”)

6 strips of bacon

2 C onions

3-5 lb potatoes

bunch carrots

½ stalk celery

16 oz can crushed tomatoes

about 1 tbsp salt

pepper and thyme to taste

Saute bacon with onions.  Add vegetables and enough boiling water to cover.  Cook 3 hours.  Add clams about 10 min. before you remove from stove.  If you don’t use chowder clams, use a few cans of chopped canned clams (about 4 or 5 cans).

Rice Pudding
(Submitted by Catherine Greene)

½ C regular long grain rice

1 quart whole milk

½ tsp salt

1 C evaporated milk

2 eggs

1/3 C granulated sugar

1 tsp vanilla

nutmeg (optional)

Wash rice.  Place in heavy pot and stir in milk and salt.  Cook, covered, over low heat for 45 min. or until rice is tender.  Add 1/4 C. Evaporated milk.  In separate bowl, beat eggs, sugar, remaining 3/4 C.
Evaporated milk (I dump the whole can in) and the vanilla. Add some of the hot rice to the egg mixture.  Stir well and return all back into the pot.  Continue to cook until mixture begins to thicken and comes to a slow boil.  Chill thoroughly.  Top with nutmeg if desired.

Grandma Catherine Infanger’s & Heddie Cote’s Pearl Tapioca Cream Pudding
(Submitted by Claire Murphy)

(Portions: 4 large/6 small)

2T pearl tapioca (1/3 C)      3 eggs, separated

1 pt milk (2 C)             6T (split 3T/3T) sugar

¼ t vanilla

Soak tapioca in room temperature water for at least 2 hours (overnight is better).
Heat milk in saucepan to boiling hot.  Add drained tapioca.  Reduce heat to low.  Cook for 10 minutes  (you do not have to continually stir).  Meanwhile, beat egg yolks with 3T of sugar and add to the milk.  Add vanilla.  Note: mixture will be thin.

Make a meringue from the egg whites and remaining 3T sugar.  Put pudding in a baking dish and top with egg whites.  Bake in a 350 degree oven for 15-20 minutes until meringue is firm.  Serve when cooled or refrigerated.
{Note: even more delicious with a little heavy cream poured around it in its serving dish.} 

Heddie’s Yorkshire Pudding (Perfect w/ Roast Beef)   
Serves 6
(submitted by Claire Murphy)

Use 9x9x2″ pan (warmed)                                  425 degree oven for 20
mins; then 350 degrees for 10 mins.

2-3 eggs                            4T fat drippings from roast
(Or other melted shortening)

1C sifted flour         (about ¼”-1/2” in pan)                             

1C milk    

½ t salt   
           

With rotary beater, beat eggs slightly.  Add milk, flour and salt.  Beat briskly until  smooth.

Pour hot drippings into warmed pan.  Pour batter in quickly and bake in a preheated oven at temp stated above.  Do not open oven door!  Make gravy and carve meat while pudding bakes.

When finished, cut  into squares, and serve on a platter around the meat to absorb some of the juices. 

Note: To keep pudding crisp and hot until serving, make a small slit in the side to let steam escape.  Keep in a warm oven until serving.
Note: You can make the batter earlier and set it aside.  Just beat it once more before pouring into the pan.

Grandma Loo’s (Aunt Dearie’s) Soup   
(Submitted by Mary Loovis)

3½ lbs chicken parts

1 large onion, chopped

5 carrots, chopped

1 C celery with leaves, diced

1 sprig of parsley cut up

1 can stewed red, ripe tomatoes, drained

1 tsp salt

½ tsp pepper

½ lb egg noodles

chicken bouillon if needed

 Remove excess fat from chicken. Place chicken parts, 1 large onion, 1 cup celery, 2 carrots, parsley, salt and pepper in a large stock pot.  Add enough water to cover ingredients.  Heat to boiling.  Skim foam from broth.  Reduce heat to medium-low.  Cover and simmer for 1 to 1 ½ hours or until meat from chicken falls off bone. 

Remove chicken from broth by straining into a large bowl or pot.  Cool chicken about 10 min. or until cool enough to handle.  Remove chicken meat from the bone and place back into the broth.

Discard spent veggies.  Pour broth (with meat) back into large stock pot.  Taste for seasoning.  If necessary, add bouillon. To broth add 3 carrots (chopped) and stewed tomatoes.  Cook until carrots are tender.  Add noodles and cook for another 8 to 10 minutes or until noodles are tender.

Grandma Loo’s (Aunt Dearies’s) English Muffin Pizza
(Submitted by Mary Loovis)

4 English muffins, toasted

1 small jar pizza sauce

1  8 oz bag mozzarella cheese, shredded

pepperoni slices, optional

salt and pepper to taste

Cut and toast English muffins as directed on package.  Place onto large cookie sheet with aluminum foil for easy clean up.  Spoon desired amount of pizza sauce onto muffin halves.  Sprinkle cheese onto sauce.  Salt and pepper to taste.  These pizzas can be personalized by topping Grandma’s recipe with sausage, pepperoni, extra cheese, onions, olives, bacon, hamburger meat, or your own personal favorite topping.