Found these in a newspaper article from a 1987 clipping. I’ve read and reread. I know there’s a message in here somewhere. There seems to be an aroma of truth.
HOUSE BEAN SOUP
2 pounds number 1 white Michigan beans
1 smoked ham hock
Salt and Pepper to taste
Cover beans with cold water; soak overnight. Drain. Recover with water. Add ham hock simmer slowly about 4 hours until beans are cooked tender. Add salt and pepper to suit taste.
Just before serving, bruise beans with large spoon or ladle, enough to cloud.
Serves about 6 persons.
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SENATE BEAN SOUP
1 pound dry navy beans
1 meat ham bone or 1 1/2 pounds ham hocks
1 cup chopped onion
2 garlic cloves, minced
1 cup celery
1 1/2 cups mashed potatoes*
1/4 cup chopped parsley
1 1/2 tsp salt
1 tsp pepper
1 tsp nutmeg
1 tsp oregano
1 tsp basil
1 bay leaf
*Two-thirds cup mashed potato flakes may be substituted.
Wash and sort beans. In large kettle, cover beans with 6 to 8 cups hot water. Bring to a boil. Remove from heat, cover and let stand 1 hour. Add another 2 quarts cold water and ham bone. Bring to boil, simmer 1 1/2 hours. Stir in remaining ingredients. Simmer 20 to 30 minutes until beans are tender. Remove ham bone, trim off meat, return to soup. Serve hot. Freeze any leftovers if desired.
Mother used to make these cookies and they are definitely my favorite cookie recipe. Takes a bit of time but they’re worth every moment you spend. I call them “the Cadillac” of the cookies. Folks will love them!
2 1/4 Cups pitted chopped dates
1 cup sugar
1 cup water
1 cup chopped nuts
(Boil slowly 10 minutes, mixing constantly.. let cool until warm)
1 cup shortening
2 cups brown sugar
3 eggs (beaten)
4 cups sifted flour
1/2 tsp salt
1/2 tsp soda
Roll out dough on floured surface about 3/8″ thick. Spread thickened filling on it.
Roll up into roll and wrap with waxed paper. Refrigerate several hours or until firm enough to slice.
This recipe card is dated December 10, 1989. Aunt Evelyn was a farmer’s wife and a good cook. I haven’t tried this Beef Jerky but here’s the recipe for you just in case your man loves this stuff as much as mine does.
3-5 lbs very lean round steak
1 tsp onion powder
1/2 tsp black pepper
2 TBLSP liquid smoke
1 TBLSP salt
1 tsp garlic powder
A1 sauce…a little bit
1 cup warm water..mix together
Slice beef into strips 1/4 ” thick 1/2″ wide and about 4-5 ” long. Roll it thin with a rolling pin. Cut across grain of meat for crisp jerky.
Marinate in covered container several hours or overnight. Drain and pat dry w/paper toweling. Heat dry (about 175 deg) until it gets crispy according to your wishes. (Check it often) Seal in plastic bags.
Haven’t made these in a long, long time. My recipe dates back to the forties. Might be just what you’d like to try. Let me know how it works out for you.
1/2 lb. Vanilla Wafers
1 Cup pwd. Sugar
2 TBLSP Cocoa
1 Cup finely chopped nuts (preferably pecans)
1/2 Cup Light Corn Syrup
1/4 Cup Rum
Roll wafers into very fine crumbs. Mix with cup of pwd. sugar & cocoa. Add chopped nuts, syrup, and rum. Stir until blended with a stiff texture. Shape into 1 inch balls. Let stand 1 hour and roll in pwd. sugar and put nut on top. Put sugar on hands when shaping balls. Keep in tightly closed can for three days before using.
Do just as she says, and everything should come out just right.
1 can frozen Orange juice. Add 1 can cold water, 1/2 cup sugar. Heat to near boiling point. Pour over 1 pkg lemon Jello. Let this partly set. Add 1 can (tall) chilled Carnation Milk (whipped). Fold whipped milk gently into partly set Jello. Pour into baked pie shell & place in refrig for a few hours to set up.
Florence Quickel and her husband were friends of my parents when I was a young girl. I remember going to their home on a little lake called Ambrose Lake north of the town where I grew to adulthood. The handwritten letter that contained four recipes and a note to my Mother was apparently written at or near the time of the assassination of John F. Kennedy. I will post her note after the last recipe which will be Apricot Squares. Hope you take the time to read it. I will record her recipes just as she has written them.
In a shallow pan place 1 lb Cranberries, 2 1/4 C. sugar. Place in oven about 375 deg. & bake till soft. (watch carefully)
Take shallow small pan & take 1 tablsp creamery butter & toast 1 cup broken pieces of walnuts. (this can be done in oven at same time you bake cran.) This needs watching because it will burn very quickly.
When cran. are cooked, add the nuts, 1 cup orange marmalade, juice of 1 lemon.
This is the one the lady who gave us the Fruit Salad, was speaking about. She said she was going to try it someday when she had guests. Remember that? This is a wonderful salad for guests and also for family. It looks pretty too!
1 pkg Lemon Jello regular size
1 pkg lime Jello regular size
1 Cup Hot water
1 Cup Salad Dressing (not mayonnaise)
1 regular size pkg Cottage Cheese small curd. (not small pkg and not large)
Mix together with Jello/hot water – mix well – Place in refrigerator until set
1 Green Pepper Ground
1 Small Onion Ground
3 Medium size Carrots Ground
When Jello mixture you’ve put in the refrigerator is set, beat it with a mixer until it looks beaten. Add ground vegetables. Mix thoroughly. Place in refrigerator until ready to eat. If you shake it and it just sits there..it’s ready.
Another note from one of my favorite recipe sharers…(is that a word?)
“This fruit salad is quite a favorite dish. I forgot to say that the oranges and pineapples should be drained somewhat as it would become too sloppy. To be at its best the sour cream dressing should not be too thin. I have found that if I don’t tell people it’s sour cream dressing they eat it & really like it. When I tell them what it is they don’t believe it. I’m going to try that cottage cheese salad recipe you gave me one of these week-ends when we have guests.”