Dream Whip Pie

David & Sally

Prepare 1 envelope Dream Whip as directed. Soften 1-8 oz. Cream cheese. Beat with ½ c. sugar until smooth. Blend prepared whip into cheese mix. Pour into Cornflake crumb mix made with 1 c. Kellog’s Cornflakes, 2 T. sugar, 1/3 c. melted butter or margarine. Prepare crumbs. Line pie pan or small oblong pan. Place in refrigerator while preparing Dream Whip, etc. At time of serving, pour pie cherries or blueberries over top. Keep refrigerated.

Mrs. Garius Sugar Cookies

Becky, Mike, & Sally

½ c. butter

½ c. shortening

½ c. sugar

½ c. brown sugar, firmly packed

1 egg

1 t. vanilla

2 c. all purpose flour

1 t. cream of tarter

1 t. baking soda

½ t. salt

Combine butter and shortening and cream well. Beat in sugar—one at a time. Gradually add unbeaten egg and vanilla. Beat thoroughly. Add dry ingredients gradually. Blend well. Form into balls and place on cookie sheet 2” apart. Flatten with glass which has a dampened cloth around it that has been dipped in sugar. Bake 350° for 10-15 minutes. Make about 6 dozen cookies.

Sandies

Judy in the corner

6 T. shortening

2 ½ T. confectioner’s sugar

1 c. sifted cake flour

½ t. ice water

½ c. chopped nuts

½ t. vanilla

Cream shortening. Add sugar, flour, ice water, nuts, and vanilla. Mix well. Chill. Shape into rolls and chill. Slice and bake at 300° for 30 minutes. Immediately after removing from oven, shake a few at a time in a bag with powdered sugar.

Chicken Casserole

6 medium chicken thighs

4 to 6 whole chicken breasts

(or 1 whole chicken)

1 c. mayo (Hellmann’s Lite)

2 c. cream of chicken soup

1 t. curry powder

1 t. poultry seasoning

½ t. lemon juice (another version had 2 T.)

½ c. oleo or butter

1 pkg. Pepperidge Farm herb stuffing

(broccoli – optional)

Bake chicken at 350° for about 40 minutes. Strip meat from bone and place in well greased 9x12 casserole. Combine mayo, soup, curry, lemon, and pour over chicken. Mix stuffing and melted butter. Sprinkle over top. Bake 350° for 30 minutes.

Recipe from Anita Rogoff.

Chicken Bar-b-Que

Benson, David, Judy, & Marvin

1 chicken

1 bottle Open Pits (plain)

1 onion

1 t. hot sauce

1 T. sugar

1 t. mustard

1 dash lemon juice

½ t. chili powder

Fry chicken as usual. Take fried chicken and put in sauce or casserole dish. Into saucepan, simmer for about ½ hour Open Pits bar-b-que sauce (or tomato sauce if preferred) and diced onion, hot sauce, sugar, mustard, lemon juice, and chili powder. After simmering, while chicken is frying, put in casserole dish and put in oven nice nad tender. Then try it (Hm! Good!) Good luck.

~~~

This recipe was written on University Hospitals of Cleveland patient notes paper by someone other than grandma, but no name is given.

Banana Bread with Peanut Butter

Norma, Kristin, Judy hiding, & Marvin

½ c. shortening

1 c. sugar

2 eggs

1 t. baking soda

2 c. sifted flour

1 c. mashed ripe banana

1 T. crunchy peanut butter

Preheat over to 325°. Grease and flour 8” loaf pan. Cream shortening and sugar. Beat in eggs. Sift together baking soda and flour. Stir into egg mixture. Stir in bananas and peanut butter. Turn batter into pan. Bake 1 hour (or 1 hour 45 minutes --- not sure).

Pineapple Orange BBQ Chicken

Dawn's famous olive fingers, Bob, Sally, Sarah, & David

1 cut up frying chicken

1 c. barbecue sauce

1-8 ¼ oz. can crushed pineapple or peaches, drained

1-11 oz. can mandarin oranges

Brown chicken. Combine bbq sauce and pineapple. Spread over chicken. Cover and cook 30 minutes. Uncover. Put oranges on top. Spoon some sauce over. Cook until chicken is done. 5 to 10 minutes.

Broccoli Casserole

Kurt feasting at the buffet

2 pkgs. Frozen chopped broccoli

1-5 oz. can water chestnuts, drained and thinly sliced

½ onion, chopped fine (or tiny canned onions)

1 can cream of mushroom soup

½ c. grated sharp cheddar cheese

Cook broccoli and strain. Alternate a layer of broccoli, onions, sliced chestnuts, and soup. Repeat. Bake in 325° oven for 20 minutes. Cover with cheese and bake 10 minutes longer. Serves 8.

Pineapple Pie

Norma

1 c. sugar

3 T. cornstarch

1/2 t. salt

2 ½ cans pineapples, crushed

Mix all ingredients and cook, stirring all the time. Pour into unbaked shell. Bake 425° for 25-30 minutes.

Chocolate Carmel Tarte

St. Patrick's Day table

1 frozen loaf size pound cake

4 oz. semisweet chocolate

½ c. butter

½ c. unsifted powdered sugar

2 egg yolks

1 t. vanilla

1/3 c. sugar

½ c. whipping cream (optional)

Melt chocolate in top of double boiler over hot water. Let cool. Cream butter until light. Gradually beat in powdered sugar. Add egg yolks one at a time and beat until smooth. Beat in vanilla and chocolate. While cake is still slightly frozen, slice the top crust layer off (discard or eat it). Slice cake in 6-7 very thin horizontal layers. Set aside top layer for caramel topping. Spread chocolate frosting between remaining layers, reserving about ½ cup for coating the sides of cake. Heat granulated sugar in a small pan until it melts and turns amber colored. Place reserved top on sheet of foil. … (note: there must be another card with the rest of the instructions on it, but I haven’t found it yet.)

Recipe from Ann Goldoftas.