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hopefulstarfire · 6 months

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Hi. So. I'm missing my Grandma. I moved a few months ago and she's not a place she can do really any traveling, and I'm not making it back home this year for various reasons but. Idk I just miss her, even talking on the phone isn't the same as when I lived with her. And I miss her food like crazy. So I thought I could share some of her recipes, if y'all want. Some of these she learned from her mother in law, and a couple of these are just from her family and she always loves getting recipes so she hoards them. I think she has every cook book and cooking magazine to ever exist; we have one from the 1800s that tells you how to cook bear lmfao. But they're all pretty fucking amazing so. Yeah.

I'm gonna put these under a read more for you guys ^^.

Frosted Sugar Cookies

Sugar Cookies

1 cup crisco.

1 cup margarine.

1 cup white sugar.

1 cup powdered sugar.

2 eggs.

1 tsp baking soda.

1 tsp vanilla.

1 tsp cream of tartar.

4 cups flour.

Mix and chill for one hour. Roll out and cut with cutters. Roll into balls, roll in sugar, and flat with a glass bottom dipped in sugar. Bake at 375 and babysit the cookies; start them on the bottom rack (do everything on the bottom rack) and then move them to the top shelf just as they start to turn and when they're browning at the bottom, remove them from the oven and let cool.

Powdered Sugar Frosting

1 stick of margarine.

1 tsp vanilla.

1 ½+ cups powdered sugar.

“A little bit” of half n half.

Melt margarine just a little bit. Mix with vanilla and powdered sugar, which you may have to sift. Add half n half (or milk), beat by hand (do not use a mixer), and mix until you reach desired consistency and flavor.

Chocolate Chip Cookies

1 cup butter, softened.

¾ cup sugar.

¾ cup brown sugar.

2 eggs.

1 tsp salt.

1 tsp vanilla.

2 ½ cup flour.

1 tsp baking soda, dissolved in.

1 tbsp hot water.

1 pkg chocolate chips.

Mix ingredients. Place on a greased cookie sheet and bake at 375. No timer needed, you have to babysit the cookies until they’re done, just as you do with the sugar cookies.

Frosted Brownies

Brownies

1 stick margarine.

2 cups sugar.

5 eggs.

4 tbsp cocoa.

2 tsp vanilla.

1 cup flour.

½ cup chopped nuts (optional).

Cream butter and sugar. Adds eggs and cocoa, then the rest. Bake at 375 for 30 minutes in a 10x15in pan.

Side note: There is also an additional measurements for an 11x18 as follows: 1 ½ stick margarine, 3 cups sugar, 8 eggs, 6 tbsps cocoa, 3 tsps vanilla, 1 ½ cup flour, and ¾ cups chopped nuts.

Frosting

1 stick butter.

2 tbsp cocoa.

⅓ cup milk or cream.

1 cup sugar.

2 cups powdered sugar.

1 tsp vanilla.

Extra milk, if needed.

Melt butter in a saucepan, then add cocoa. Stir in milk & sugar. Bring to a boil for 1 minute. Remove from heat, then beat in sugar and vanilla.

Side note: The aforementioned 11x18in measurements for the frosting are: 1 ½ stick butter, 3 tbsps cocoa, ⅓ cup milk/cream, 1 ½ cup sugar, 3 cups powdered sugar, and 1 ½ tsp vanilla, with extra milk if needed.

Chocolate Fudge (from her Mom)

3 cups sugar.

1 envelope unflavored gelatine.

1 cup milk.

½ cup light corn syrup.

3 squares (3oz) unsweetened chocolate.

2 tsp vanilla.

1 ¼ cup butter or margarine.

1 cup coarsely chopped nuts.

Butter an 8x8x2in deep pan. In a 3 ½ qt pan, mix sugar with dry gelatin; add milk, corn syrup, chocolate and butter. Cook over med heat, stirring frequently to 238 degrees on candy thermometer or until a little in cold water forms a soft ball that flattens when removed from water. Remove from heat. Pour into a large mixing bowl. Stir in vanilla. Cool 25 minutes. Beat with wooden spoon until candy thickens. Stir in walnuts. Spread in prepared pan. Let cool, then cut into squares.

Chicken and Noodles

Cover one whole chicken in a large, heavy bottomed pot with water. Sprinkle in salt, pepper, chicken bouillon powder, onion flakes, a little bit of celery flakes and garlic salt to your hearts content. Bake until chicken is done (stick a fork into and if it slides out clean and easy, it’s done).

Remove chicken from the pot to a platter and cut up, then pull apart and shred the chicken.

In the meantime, dump in 2-3 cups of elbow noodles [probably more -- I think we use like 2 boxes at least]. Use 1 large can cream of chicken and add the meat. Stir together and enjoy.

Cheesy Chicken Rice

4 skinless, boneless chicken breasts.

1 (10 ¾ oz) can Campbell’s cream of chicken soup.

1 ⅓ cups water.

1-2 cups Minute Maid white rice, uncooked.

2 small cans corn, drained.

2 small cans peas, drained.

2 small cans carrots, drained.

8 oz or more shredded fiesta blend cheese.

½ tsp onion powder

Stir soup, water, rice and veggies together in a 12x8 shallow baking dish. Season chicken as desired, and top the rice mix with the chicken. Cover the dish with aluminum foil. Bake at 375 for 40-45 minutes. Uncover, top with cheese and put back in the oven for about 5 minutes or until cheese is melted.

Banana Bread

3 ripe bananas, mashed.

1 cup sugar.

½ cup crisco.

2 eggs.

3 tbsp buttermilk.

2 cups flour.

1 tsp salt.

½ tsp baking soda.

½ tsp baking powder.

Nuts (optional).

Bake at 350 for 1 hour.

Biscuits (from her great-grandmother)

1 cup crisco.

1 ¼ cup buttermilk.

2 ½ cups self rising flour.

Put Crisco in mixing bowl, then add buttermilk and flour. Take a tablespoon and mix until it is mixed well. Pour out onto floured paper or board, and cut or roll dough over; pinch smaller pieces and roll in hands, put onto greased pans. Bake at 450-500 for 20-45 minutes.

Dinner rolls (from her great-aunt)

1 ½ cups boiling water.

½ cup sugar.

1 tsp salt.

¼ cup crisco.

1 egg

1 pkg active dry yeast or compressed yeast.

½ cup lukewarm water.

5-6 cups flour.

Pour boiling water over sugar, salt and crisco; stir until dissolved and cool to lukewarm. Dissolve yeast in ½ cup of lukewarm water. Add yeast to above mixture, add egg, mix well. Add flour to make dough soft. Rub surface with crisco. Place in a bowl, cover tightly and refrigerate until ready to use (will keep for about 1 week). When ready, knead and punch down dough. Roll out on floured board until ½ thick and shape by hand. Brush with butter. Allow to raise double in bulk, about 1 hour. Bake at 425 for 20 minutes.

Lasagna (from her mother-in-law)

1 ½ lb ground beef, ground and drained.

1 lg can canned tomatoes, blended.

3 8 (oz) cans tomato sauce.

1 lg dry pkg McCormick spaghetti sauce.

½ tsp salt to taste.

2 8oz pkgs shredded mozzarella

Grated canned parmesan.

Mix together ground beef, blended tomatoes, sauces and salt together and simmer for 15-20 minutes or until thickened. Cook 8 lasagna noodles as directed on the package and rinse in cold water.

Put a thin layer of sauce in a glass 9×13in pan; then a layer of noodles, and on top of that, half of the remaining sauce. Sprinkle 1 pkg mozzarella, and a cup of parmesan over it. Add another layer of noodles, then layer the rest of the mozzarella, then parmesan and then finally the rest of the sauce on top of that. Bake at 350° for about an hour, until the cheese is bubbly. Serves best if you let it stand for 15 minutes.

Pancake Mix

2 eggs.

2 tbsp margarine, slightly melted.

2 cups buttermilk.

2 cups flour.

½ tsp baking soda.

1 tsp baking powder.

5 tbsp sugar.

½ tsp salt.

Mix until creamy, but batter may stay a little on the lumpy side.

Waffles (from my Grandpa!)

2 cups flour.

½ tsp salt.

4 tbsp baking powder.

1 ¾ cups milk.

2 eggs, beaten until light.

½ cups melted shortening.

Mix together.

Deviled Eggs

1 tbsp vinegar.

1 ½ tbsp mayonnaise.

1 tbsp sugar.

½ tsp mustard.

12 boiled eggs.

Cut eggs in half length wise. Scoop and mash the yolks, then mix with the vinegar, mayo, sugar and mustard. Put in egg whites. Refrigerate.

Stuffing

4 skinless chicken breasts.

1 cup chicken broth.

1 can cream of chicken soup.

1 box chicken stuffing mix.

½ cup water.

Put chicken in a slow cooker, and pour broth over the chicken. Next, place the soup, stuffing and water into a bowl and mix. Put on top of chicken, cook on low for seven hours.

Banana Split Salad

1 can eagle brand milk.

18oz carton cool whip.

3 bananas, cut up.

1 can cherry pie filling.

1 can crushed pineapple (drained).

1 pkg nuts.

Mix milk and cool whip together until stiff. Add remaining ingredients by hand. Blend well. Chill.

Zucchini Bread

3 eggs.

2 cups sugar.

1 cup oil.

2 cups zucchini, ground.

3 cups flour.

1 tsp salt.

1 tsp baking soda.

¼ tsp baking powder.

3 tsps vanilla.

3 tsps cinnamon.

½ cup nuts.

Mix together first 4 ingredients, then add remaining. This will make about 2 pans. Bake at 350 for 1 hour.

Raw Apple Cake

Cake

½ cup oil.

2 cups sugar.

2 eggs.

1 tsp vanilla.

3 cups apples, sliced.

1 cup raisins (optional)

1 cup chopped nuts.

1 tsp baking soda.

3 cups flour.

½ tsp salt.

1 tsp cinnamon.

In a large bowl, beat oil, sugar, and eggs until well beaten. Add remaining ingredients, and mix with spoon. Pour into a greased 9x13in pan, and bake at 350 for 50 minutes.

Butter Sauce

1 cup sugar.

2 tbsp corn starch.

½ cup butter.

1 cup milk.

1 tsp vanilla.

Cook over low heat until thickened. Add a few drops yellow food coloring. Serve on cake while warm.

Hamburger Spaghetti Casserole (from her mother in law)

Small pkg hamburger meat.

1 lb box of Great Value spaghetti.

Small can whole kernel corn.

Large can cream of chicken soup.

Pack of Kraft cheese slices (I personally use shredded fiesta blend cheese instead, I think it tastes so much better but that's what the recipe calls for)

Cook noodles, brown hamburger and drain corn, then add it to the meat. Drain noodles. Mix noodles, meat and corn in the pan and add the soup. Mix. Spread mixture into a casserole dish. Cover and bake at 350° for an hour, or 45 minutes if it's a glass dish. 10 minutes before the timer goes off, layer the top with cheese and place back into the oven without covering it again.

Potato Salad

1 dozen boiled eggs.

1 stick margarine, softened.

1 tbsp mustard.

6 tbsps dill pickle juice.

1 tbsp sugar.

10 medium potatoes, boiled, peeled and chopped finely.

½ dill pickle, chopped fine (use grater).

¼ cup cream or milk.

1 cup mayonnaise.

Salt & pepper to taste.

Onion flakes (optional).

Boil eggs, cutting in half lengthwise. Put the egg whites in a large bowl and the yolks in a medium bowl. Mash the egg yolks with a fork. Add margarine, mustard, pickle juice and sugar to the yolks, stir well. Add mayo to the egg yolk mixture, then stir in the cream/milk and the dill pickle. Set mixture aside. Prepare potatoes, add to egg whites bowl. Pour mixture over potatoes and egg whites and stir together. Salt and pepper to taste.

Lefse (from her mother-in-law)

8 cups potatoes, mashed.

1 tbsp salt.

¼ cup margarine or butter.

½ cup rich cream (or half-n-half).

2 tbsps sugar.

1 ½ cups flour.

Cook 5 lbs potatoes (8 cups), keeping skins on and running through a potato ricer before mashing. You can clean the skin out of the ricer with a fork. Add in the salt, margarine, sugar and rich cream. Set aside to cool. Once cooled, work flour well into potato mix. Take a small mound of the mixture and roll it out on a pastry cloth until thin. Only take so much out or it will get sticky. Bake it on a lefse iron/griddle; brown lightly on both sides (not brown completely; it’ll be brown spots).

#this is just like. a few.#some of these aren't ones i enjoy as much but thats more a like. i dont like deviled eggs period thing #but i know other people would enjoy these #i have more #i asked her to mail me recipes from her lil green cookbook she kept #kenz musings #recipes #ive got recipes from my late grandmothers side as well #and a cookbook my mother in law put together #so if anyone wants more recipes i got em lol #i also had to call her for the last two recipes bc apparently they got deleted off google docs

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rabbitcruiser · 2 years

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National Mustard Day

Ground from the seeds of a mustard plant, mustard is one of America’s favorite condiments. Food lovers can celebrate this versatile topping on National Mustard Day, August 6. The National Mustard Museum was the originator of the holiday and celebrates the day every first Saturday in August. Guests who visit the museum on this special day can take part in a wide variety of games and even try a free hot dog and mustard sampling. Of course, you don’t have to go to the museum to have fun. Be sure to try out as many mustards as possible: the standard yellow American style, French Dijon mustard, Bavarian sweet mustard and the tangy, beer mustard!

When is National Mustard Day 2022?

National Mustard Day is celebrated annually on the first Saturday in August.

History of National Mustard Day

Mustard has been among the most used spices in the world for centuries. Believed to have originated in Ancient Egypt, it was used for medicinal purposes as well as a spice. The Greeks and Romans followed suit, utilizing mustard for both flavoring and as a herbal remedy. Mustard was prescribed as a cure for a range of ailments, from snakebites to hysteria.

The mustard arrived in Northern France where it was gradually cultivated by local monks. The word ‘mustard’ is derived from the word ‘mosto’ or ‘grape muss’ — a type of unfermented wine that hasn’t matured and was mixed with mustard seeds by the French monks. Monasteries started producing large amounts of mustard in the 9th century, from which they generated even larger amounts of income through sales.

Prepared mustard or modern mustard as we know it, was created in Dijon, France in the 13th century. The preparation of this condiment is thanks to the efforts of Pope John XXII of Avignon, who loved mustard and created a special post of Grand Moustardier du Pape or the Grand Mustard-Maker, to which he appointed his nephew.

At the beginning of the 19th century, mustard was finely milled into powder by the world’s first mustard millers, the British. This is how mustard became an industrial-level food ingredient. In 1904, the modern yellow mustard was introduced in Rochester, New York, from where it became popular due to its pairing with the classic American hot dog.

National Mustard Day timeline

400sRomans write down the first-known recipe for mustard1300sPope John Paul XXII created a new Vatican position: Grand Moutardier du Pape, or mustard-maker to the pope1904George T. French introduces yellow mustard (known as "American mustard" around the world!)1984Grey Poupon debuts its iconic "Pardon me" ads and sparks a sales boom of its mustard

Traditions

On National Mustard Day, grab the mustard and pair it with different food items. Used as a condiment for cheeses, meat, and bread food items such as hamburgers, sandwiches, hot dogs, and even pizza, its versatility is enjoyed today by food lovers everywhere.

Mustard is also a fantastic dressing for salads, an ingredient for sauces, and used in some marinades. If mustard is not being used as a condiment or key ingredient, then its many benefits are being enjoyed in the form of mustard seeds, and mustard oil, both of which have proven benefits for the skin and body.

National Mustard Day Activities

Mustard is the favorite topping for hot dogs

It’s good for you

You can put it on almost anything

A National Hot Dog and Sausage Council survey found that 71% of people confirm mustard as their top hot dog condiment. It’s a staple at baseball games and other sporting events, always on hand to supplement the concession stand food. It’s the perfect garnish for a tasty treat — just make sure you pick up an extra napkin so you don’t spill any on your shirt!

It's well-known in science circles that the elements found in mustard seeds can stop cancer cell growth. Mustard is also used as a remedy for muscle pains and certain types of skin disorders. Mustard seeds come with high levels of calcium, magnesium and potassium. As a great addition to some of your favorite foods, mustard is a low-calorie, low-sugar alternative to other condiments.

Mustard isn’t just for hot dogs. With all the varieties, it’s the condiment for creatives: if you can dream it, you can achieve it! Try out a breakfast casserole infused with honey Dijon. Bake up some mustard-roasted potatoes. Glaze a ham with honey mustard. If you can’t let go of your traditional roots, have a Chicago-style hot dog with yellow mustard, chopped onions, relish, a pickle spear and tomato slices.

5 Facts About Mustard That You Don’t Know

Plant vs. condiment

More than just a condiment

Broccoli is mustard’s cousin

Mustard on the go

There is no ‘mustard yellow’

Mustard is a plant, and prepared mustard is a condiment — an important distinction to make.

The Ancient Greeks and Romans used mustard to soothe pains, cure stings and bites, and even ease toothaches.

As part of the Brassica family, mustard plants are relatives of broccoli.

King Louis XI refused to travel without mustard.

The color mustard yellow is made by adding turmeric and not actual mustard seeds.

Why We Love National Mustard Day

You can learn all about it at the National Mustard Museum

Host a mustard-tasting

Make your own mustard

Located in Middleton, Wisconsin, the National Mustard Museum is the birthplace of National Mustard Day and the Holy Grail for mustard lovers. Started by Barry Levenson in 1992, the museum is home to nearly 6,000 different types of mustards from all over the world. Stop by to see the Great Wall of Mustard, an antique collection of mustard pots, and try out a free mustard tasting! This free museum is open seven days a week.

Serve up pretzel rods, hot dog bites and pita bread for guests to test out as many types of mustard, as possible. Hit up your local store to buy out their mustard varieties. You should even try out a local artisan market to see if you can pick up additional, hard-to-find mustards. Place the different kinds in small serving dishes and let everyone try out all the combinations of snacks and toppings.

Who says that French’s and Grey Poupon should have the monopoly on good mustard? Try out your own recipe on National Mustard Day. Soak mustard seeds for a full day in your liquid of choice: vinegar, water, wine or even beer. Then, grind up the seeds in a food processor. Make the mustard to your liking by adding your favorite flavors, like brown sugar, honey or tarragon.

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