Gramas Peanut Butter Cookies

375 ˚   7-8 minutes   Yields 3 dozen

 

  • 1-3/4 cups flour
  • 3/4 tsp. salt
  • 3/4 tsp. baking soda
  • 1 tbls. vanilla
  • 1 egg
  • 3/4 cup Jif peanut butter
  • 1/2 cup Crisco shortening
  • 3 tbls. milk
  • 1-1/4 cups firmly packed light brown sugar

 

Mix flour, salt and baking soda and set aside. Combine peanut butter and  crisco and mix (do not beat) add brown sugar vanilla, egg and milk and mix well. Add flour mixture till blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake at 375˚ for 7 to 8 minutes. Let set for 1/2 minute on sheet and remove to cooling rack. VARATIONS: Add 1 cup chocolate chips or any variation to equal 1 cup and bake for 6-7 minutes.

7-Layer Casserole

350°  1-1/2 Hours

 

  • 1 cup uncooked rice (hard rice)
  • 1 cup whole kernel corn
  • 1  29oz. Can tomato sauce
  • 1/2 can (29oz.) water
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup chopped onion & green pepper
  • 2 to 3 pounds hamburger
  • bacon strips

 

Heat oven to 350˚. Place ingredients in layers ( starting with bottom of dish: rice, corn, salt pepper, tomato sauce, water, onion & green pepper, Hamburg and bacon strips across top to cover)  in a 2 quart dish with lid. Bake for 1 hour with lid, then remove lid and bake 30 minutes longer. Let stand for 5 minutes & serve.

Easy Quick Fudge

 

  • 3 Cups sugar
  • 3/4 cup margarine
  • 2/3 cup Carnation Evaporated Milk
  • One 12oz. Pkg. (2 cups) Nestle morsels (Semi-sweet)
  • One 7oz. Jar Kraft Marshmallow Cream
  • 1 cup chopped nuts
  • 1 tsp. vanilla
  • Walnut halves (options)

 

 

Combine sugar, margarine and evaporated milk in 2-1/2 to 3 quart saucepan, bring to full rolling boil stirring constantly. Continue boiling 5 min. over medium heat or until candy thermometer reaches 234˚ stirring constantly to prevent scorching. Remove from heat, stir in morsels until melted, add marshmallow cream, nuts and vanilla, beat until well blended. Pour into greased 13 x 9 baking pan. Top with walnut halves, press into fudge; cool at room temperature, cut into squares.

Party Meatballs & Sauce

 

Meatballs

  • 3 pounds ground chuck
  • 2 tsp. accent spice
  • 2 tsp. salt & pepper
  • 2 tsp. garlic salt
  • 2 eggs
  • 1 tbls. Prepared mustard
  • Bread crumbs just to keep mixture together

Sauce

  • 3/4 cup grape jelly
  • 1  12oz. Jar of chilly sauce (Del Monte)
  • 1 thin cut onion

 

Mix all ingrediences for meatballs and brown in pan then drain on napkins. Sauce: Put jelly in sauce pan till melted and add chilly sauce and onion. After sauce complete add meatballs and simmer for half hour. Meatballs can be made ahead of time and frozen for 1 month or refrigerated for 2 to 5 days.

No Cook Strawberry-Rhubarb Freezer Jam

 

  • 1 cup crushed strawberries (1 pint)
  • 1 cup rhubarb (1 pound)
  • 4 cups sugar
  • 1 package sure jell
  • 3/4 cup water

 

 

Crush strawberries thoroughly and put in large brown. Cut rhubarb in pieces and grind finely. Add 1 cup of rhubarb and add to strawberries mix well. Stir in sugar, let stand 10 min. stirring occasionally. Mix water and sure jell in small saucepan, bring to boil stirring constantly. Boil & stir for one minute. Add to fruit mixture, stir 3 minutes or until sugar is dissolved. Pour mixture into freezer tight containers 1/2 inches from top. With lids on, let stand for 24 hours then put in freezer. Will stay fresh for  6 to 8 months. Rhubarb can be omitted and another fruit substituted.

Boiled Rib Dinner

 

  • Fresh Green Beans
  • Country Ribs
  • Carrots
  • Potatoes (Your favorite)
  • 1 Medium Onion chopped

 

Tail green beans and snap in half, put in big pot with onion just cover with water and bring to boil, at a medium boil cook for 45 minutes, add ribs bring to boil and cook for another 45 minutes, carrots next for 30 minutes, next potatoes for 30 minutes then done.

Rum Balls

 

  • 1 large box vanilla wafers crushed (approx. 3 cups)
  • 1-1/2 tbsp. cocoa
  • 1 cup chopped nuts
  • 3 tbsp. light Karo syrup
  • 1/2 cup rum or bourbon
  • 1 cup powdered sugar

 

Mix all ingredients except powdered sugar and chill in fridge for 1/2 hour then roll into balls and roll in powdered sugar. Can substitute rum for your favorite flavor liquor

Aunt Roses’ Cucumber Relish

 

  • 7 Large cucumbers
  • 4 Large onions
  • 1 sweet red pepper
  • Salt to taste
  • 2-1/2 cups white vinegar
  • 2 cups hot water
  • 1/2 cup flour
  • 3-1/2 cups white sugar
  • 2 tbsp. dry mustard
  • 3/4 tsp. turmeric
  • 1 tsp. ginger

 

Peel cucumbers and onions with red pepper and put through chopper, sprinkle with salt. Let stand over night, drain well in the morning in sieve 2 or 3 times & take out big seeds and set aside. Make Sauce: Mix flour, dry mustard, turmeric & ginger set aside. Boil vinegar, sugar, hot water till sugar is dissolved. Add flour mixture with a little cold water to make paste, add to vinegar solution and stir. When a bit thick, pour over cucumbers, onions & pepper. Heat all the way through but do not cook. Then put in any kink of jar and seal with wax or air tight lid.

Peanut Butter Blossoms

375˚   8-10 minutes  Yields 4 dozen

 

  • 1-1/2 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup Crisco
  • 3/4 cup creamy Jif peanut butter
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tbls. milk
  • 1 tsp. vanilla
  • 1 bag (8oz. Hershey Kisses)
  • Granulated sugar

 

Heat oven to 375˚F. Remove wrappers from kisses and set aside. Mix flour, baking soda and salt and set aside. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar, beat until fluffy. Add egg, milk and vanilla, beat well. Gradually beat flour mixture into wet mixture. Shape dough into 1 inch balls and roll in granulated sugar, place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Remove cookies from oven, immediately press a kiss into center of each cookie, cookie will crack around edges. Remove from cookie sheet to cooking rack.

Snicker Doodles

400°  8-10 Minutes

 

  • 2-3/4 cups flour
  • 2 tsp. cream tarter
  • 1 cup butter or margarine
  • 1-1/2 cup granulated sugar
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 2 eggs
  • Equal amounts of regular sugar & cinnamon

 

Mix flour, cream of tarter, baking soda and salt and set aside. Cream butter, add sugar and mix till creamy, add eggs and mix, add flour mixture a little at a time and mix. Roll in 1″ balls and roll in sugar & cinnamon mixture. Place on ungreased cookie sheet 2″ apart bake at 400˚ for 8 to 10 minutes.