Baked Potatoes and Onions Recipe

Baked Potatoes and Onions Recipe

Ingredients
6 or 8 potatoes
2 or 3 onions
1 stick butter

Don't peel potatoes - but do scrub them. :) Put small pieces of butter on bottom of 9X13 pan. Slice potatoes about 1/2 inch thick and place on top of butter. Put diced onions on top of potatoes and bake 1 to 1 1/2 hours at 350 degrees.





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Three Bean Salad

3 Bean Salad

1 can kidney beans-drained, mashed
1 can green beans, drained
1 can wax beans, drained
1 onion sliced thin
1/2 tsp pepper
3/4 c. sugar
1/2 c. vinegar
1/2 c. corn oil
1 tsp. salt

Combine all ingredients. Best if refrigerated for a few hours before serving.

Crab Casserole Recipe

Crab Casserole Recipe

12 slices of stale bread cut in cubes
1 lb. backfin [crab]
7 hard boiled eggs, diced
1/4 cup chopped onion
4 Tbsp. chopped parsley
2 1/2 cups mayonnaise
2 1/2 cups milk
Sharp Cheddar cheese to sprinkle on top

Mix all together; sharp cheese on top; bake 45 minutes in a 325 degree oven.

Crab Salad Stuffed Avocado Recipe

I do remember Gram's fondness of Worcestershire sauce. I still don't know the proper way to pronounce it though!

Crab Salad Stuffed Avocado

2 ripe avocados chilled
1 lb. backfin crabmeat

Dressing:
1/2 c. salad dressing
1/2 c. finely chopped celery
1/4 c. finely chopped pimiento
2 tsp. lemon juice
dash Tabasco
1/8 tsp Worcestershire Sauce


Halve avocado lengthwise - remove pits and peel, sprinkle with lemon juice and salt. Arrange each half on bed of greens. Fill with crab meat, top with dressing.

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I'm gluten free, along with my kids. This recipe looks gluten free--you would just have to watch the worcestershire sauce--I get Lea and Perrins. (Always read labels! Don't take my word for it.)

My sister LOVES avocado and it's wearing off on me. Crab salad with avocado sounds really good, or it could even be chicken salad with avocado to make it a less expensive dish.

Cranberry-apple crisp Recipe

Cranberry-apple crisp

Makes 8 servings

3 cups cranberries (1 12-ounce package)
2 large apples, unpeeled, cored and sliced thin
1/2 cup sugar
1 teaspoon cinnamon
1/4 cup all-purpose flour, divided
2 Tablespoons packed brown sugar
3/4 cup rolled oats (regular or quick)
1/2 cup chopped walnuts (optional)
3 Tablespoons butter or margarine, melted

In a large bowl, combine the cranberries, apples, sugar , cinnamon, and 1 Tablespoon of flour. Transfer the mixture to a greased 6-cup shallow baking dish.
In the same bowl (no need to wash it), combine the remaining flour, brown sugar, oats, and nuts if desired. Stir in the melted butter or margarine, and mix the ingredients well (the mixture should be crumbly). Sprinkle the oat mixture over the fruit mixture.
Bake the crisp in a preheated 375-degree oven for 40 minutes or until the crisp is lightly browned. Let the crisp stand for 10 minutes before serving it.
(Variation: Use 4 cups of cranberries, 3 apples, and 2/3 cup of sugar.)

Double Feature Fruit Recipe from Del Monte Clipping

Double Feature Fruit

1 can (15 1/4 oz.) Del Monte Pineapple Chunks In Its Own Juice
2 oranges
2 apples
2 ripe Del Monte Bananas
Honey

Drain pineapple, reserving juice. Pare oranges and slice thinly. Slice apples into thin wedges. Slice bananas. Dip apples and bananas in reserved juice to prevent browning. Arrange fruits in compote or other dish. Combine reserved juice and honey to taste; mix well. Serve over fruit. Garnish with coconut or grated orange rind, if desired.
6 to 8 servings.

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This is so simple, but sounds so good too. I don't know what a compote is...and I don't really know if I can slice an orange thinly?

Wild Rice Recipes Both Basic and Gourmet Preparation Methods

(Wild Rice)
Basic Cooking Method

1 cup wild rice
1 tsp. salt
4 cups water

Rinse wild rice under running water using a strainer or in a bowl of water, drain. Place wild rice in a heavy saucepan with salt and water. Bring to a boil; simmer, covered, till kernels are open and tender but not mushy (45-55 min.). Drain excess liquid. Prepare one of additions (below), stir into cooked wild rice. Serves 6-8.


*Melt 1/4 cup butter or margarine.

*Saute 1/2 cup sliced almonds in 1/4 cup butter or margarine (2-3 min.).

*Saute 1/2 cup chopped onions, 2 cups fresh, sliced mushrooms in 1/4 cup butter or margarine till tender (2-3 min.).

*Saute 1/2 cup chopped green onions in 1/4 cup butter till tender (2-3 min.). Add 1/4 cup chopped parsley and 2 Tbsp. dry sherry.
Tip: Chicken or beef broth can be substituted for water in cooking wild rice; omit salt.


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(Wild Rice)
Gourmet Preparation

Use in place of the basic preparation

The gourmet method of preparation takes longer but tends to increase the yield and make the rice more tender.

1. Wash the rice by rinsing in a wire strainer or rinse and drain in a pan of cold water.
2. Place the washed wild rice in a heavy saucepan and pour boiling water over the rice to cover by 2 inches. Cover tightly and let rice steep for 1 hour. Repeat three times. The last time, add 1 teaspoon salt to the boiling water.
3. Drain the rice and fluff with a tablefork for 2-3 minutes over low heat.

1 CUP WILD RICE EXPANDS TO YIELD 3-3 1/2 CUPS OF COOKED WILD RICE
ONE POUND OF WILD RICE PROVIDES 20-24 SERVINGS

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Whoa! Did you see that--this gourmet wild rice recipe takes 3 hours cooking time! You let it sit in hot water for 3 hours, changing the water 3 times. But, hey if it 's worth it--it doesn't take much of my time--just need to be home all day for this.


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More on Wild Rice from Grammy's Recipe Collection:

Wild Rice Food Value
Wild rice is high in protein, low in fat and contains potassium, phosphorus and B vitamins.

Storage of Wild Rice
Store uncooked wild rice tightly covered in a cool, dry place. It keeps indefinitely. Refrigerate cooked wild rice one to two weeks tightly covered. It freezes well.

Wild Rice Arithmetic
1 lb. wild rice measures 2 2/3 to 2 3/4 cups.
1 cup uncooked wild rice = 3 to 4 cups cooked.
1 lb. wild rice cooked = about 20-25 servings.

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Explore more recipes:

Quaker Oat Meatloaf

Tuna Jello Salad --I know, but hey sometimes the unexpected can be good :)


Thank-you for looking--please feel free to leave a comment!
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Shrimp Souffle Recipe

6-9 slices whole wheat bread, cubed (couple more if slices small)
6 eggs (large)
3 c. milk
1 T. dried parsley
1/2 t. salt
3/4 t. dry mustard
2 c. shredded cheddar cheese
2 c. plus (little more) shrimp cooked whole --Gibbey's $6.99 size-believe they're called medium-about 1 1/2 pounds

Heat oven to 375 degrees. Beat eggs, milk, and seasonings. Stir in bread cubes, cheese, and shrimp. Pour into greased casserole (large or two smaller ones). Bake 40 minutes or until puffed and set in the middle.

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Not in Gram's handwriting. Recipe card is from 1984.

Waldorf Salad Recipe

I can't find a recipe for Waldorf Salad in Grammy's recipe box! I was asked for it today for an upcoming family "gathering" thus the pile of recipes! I looked through them all and didn't find one. So I am posting a link here for Waldorf Salad that is not Grammy's recipe, but it is a necessary addition to her collection. Gram made this frequently, we didn't all like it, but she served it up anyway :)

This recipe sounds just like what Grammy made-apples, celery, walnuts, and mayonnaise but it does not include raisins. Add raisins if you want it to be authentic Grammy fare.

http://southernfood.about.com/od/waldorfsalad/r/bl30129d.htm

Salmon Souffle

3 T. butter
3 T. flour
1/2 t. salt
3/4 c. milk
1 c. flaked salmon
1 tsp. lemon juice
3 egg yolks, beaten until thick and lemon-colored
3 egg whites, stiffly beaten

Melt butter, add flour and salt, and stir to a smooth paste. Add milk and cook until thickened, stirring constantly. Cool slightly and add salmon, lemon juice, and egg yolks, mixing well. Fold into egg whites. Pour into buttered baking dish and set in pan of hot water. Bake in moderate oven (350 degrees) for 40 to 50 minutes, or until firm.
Serves 4.

May need to be baked almost an hour, or until nicely browned on top.


Lin '81

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I wonder who Lin is ? This is the second recipe from her/him.

3 Bean Salad

1 can kidney beans-drained, mashed
1 can green beans, drained
1 can wax beans, drained
1 onion sliced thin
1/2 tsp pepper
3/4 c. sugar
1/2 c. vinegar
1/2 c. corn oil
1 tsp. salt

Combine all ingredients. Best if refrigerated for a few hours before serving.



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I love 3 bean salad!

Cheese Pudding

6 slices bread , buttered generously
1/2 lb. sharp grated cheese
2 cups milk
3 eggs beaten
1 tsp. salt
1 tsp. dry mustard

Remove crusts from bread-cube. Place cubes in a greased 1 1/2 qt. casserole alternately with cheese. Combine remaining ingredients and pour over casserole. Put casserole in pan of hot water. Bake at 325 degrees for 1 hour. Serves six.
Italian bread crumbs on top.

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This sounds so yummy, it would be great for a Christmas breakfast, and it's not an expensive dish to make.

It really looks like Gram made this a lot--if the spill marks on the recipes mean anything!

Tuna Jello Salad

Partly congeal:

3 c. hot water
1 large lemon Jello
6 Tbsp. vinegar
1 tsp. salt

Add:

2 cans tuna (drained)
1 c. chopped celery
1 c. frozen peas
2 hard boiled eggs, cut up
1 c. salad dressing
1/2 c. stuffed green olives (cut in half)
Chopped onion to taste
(1 tsp. dried onion)

Lin '89


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It looks like this recipe is from 1989, did people like to put things in jello in the 80's? I thought that was a 50's thing. I guess anything goes with jello.

Anyway..I don't know about that lemon flavored jello! I don't know about any of this :)
Don't remember ever eating this, but it does sound like something Grammy would make.

If anyone ever tries this, I'd love to know how it turns out!