Turkey or Tuna Casserole

Turkey or Tuna Casserole

1 cup chopped cooked turkey or 1 can tuna fish (drained)
1 can cream of mushroom or cream of chicken soup
½ cup milk
1 cup celery, chopped
¼ cup onion, chopped
1 large can chow mein noodles
½ cup cashews,chopped

Mix all ingredients together. Bake 30 minutes in a 325 degree F. oven.

Sugar Cookies

Sugar Cookies – from Tamara

1 cup butter
1 ½ cup sugar
2 eggs, beaten
3 cups flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. vanilla
½ tsp. almond extract


Cut butter into the sugar. Add eggs and beat well. Mix dry ingredients together thoroughly. Add dry ingredients and flavorings. Chill dough. Roll out thin and cut into shapes with cookie cutters. Bake on un-greased baking sheet at 375 degrees F. for about 8 minutes. Makes 75 3-inch cookies.

Lemon Cheese

Lemon Cheese
This cheese has a delicate flavor of lemon. It is a moist cheese with a spreadable texture. It can be used as a spread or in cooking.
1 quart milk
Juice of 2 lemons (6 tbsp.)
Indirectly heat 1 quart of milk to 170 degrees F. Add the juice from 2 lemons and stir well. Let the milk set for 15 minutes. If curds do not form, add more lemon juice. Pour the curds into a cheesecloth-lined colander. Tie the four corners of the cheesecloth into a knot and hang bag to drain for 1 to 2 hours or until the curds have stopped draining. Save the whey. It can be used in cooking, such as for baking bread. Chilled with mint leaves added, it makes a refreshing summertime drink.
Take the cheese out of the cheesecloth. You may have to scrape some off the cloth. The cheese can be lightly salted and herbs may be added if desired. The yield should be about 6 to 8 ounces of lemon cheese for each quart of milk.
Suggestion: Use goat milk, rather than cow milk. Serve spread on freshly baked rye bread.
Margaret Drake, Emily’s granddaughter, won first place in the Junior Division of the 1990 Salt Lake County 4-H Dairy Foods Contest with this recipe.

Soft Gingerbread

Soft Gingerbread – courtesy of Angeline Hunt Coleman 1850
½ cup sugar
½ cup butter
1 cup molasses
2 ½ cups flour
1 tsp cinnamon
1 tsp ginger
1 tsp cloves
½ tsp salt
2 tsp. soda dissolved in 1 cup boiling water
2 eggs, well beaten

Cream butter and sugar until light. Add molasses; beat thoroughly. Sift together dry ingredients; add to creamed mixture alternately with dissolved soda, beating after each addition. Add eggs the last thing before baking. Bake in greased and lightly floured 9X13 pan at 350 degrees F. until done (about 25-30 minutes). Serve topped with applesauce and whipped cream.

Lisa Hurst Anderson discovered this recipe in an old Pioneer magazine while she was working at the LDS Church Historian’s Office. She served the gingerbread and shared the recipe with all the guests at her wedding reception when she married Grant Anderson. Emily used this recipe for many years. Emily added the ½ tsp salt to the recipe.

Shaggy Dogs

Shaggy Dogs

1 package chocolate chips (12-oz.)
2 tbsp. butter
2 eggs, beaten
2 cups powdered sugar
¾ cup nuts, chopped
10 oz. miniature marshmallows
Coconut, flaked

Melt chocolate chips in a double boiler or microwave. Add butter and eggs. Mix well. Add powdered sugar and nuts. Mix well. Cool slightly and add marshmallows. Form into balls. Roll in flaked coconut. Makes about 45 balls.

Razzle Dazzle

Razzle Dazzle – from the 4-H lessons

1 quart corn flakes
1 quart rice krispies
½ cup salted peanuts
1 cup coconut
1 cup karo syrup
1 cup sugar
½ cup milk
1 tsp. vanilla

Mix karo syrup, sugar, milk in a sauce pan and cook to firm ball stage. Add vanilla. Pour over mixture of corn flakes, rice krispies, peanuts and coconut. Mix well and cool. Break into pieces. Serve as a snack food.

Raisin Filled Cookies

Raisin Filled Cookies

Cookie Dough
1 cup sugar
½ cup shortening
1 egg
3 cups flour
2 tsp. cream of tartar
1 tsp. soda
½ tsp. salt
½ cup milk
Vanilla to taste
Make as sugar cookies. Cream sugar and shortening. Add egg and mix well. Sift dry ingredients together and add alternately with milk and vanilla. Roll out ¼-inch thick and cut into circles. Put 1 tsp. filling in center of each cookie and top with another cookie and seal edges. Bake at 375o F. for 10-12 minutes or until done.

Filling
2 cups washed and ground raisins (or figs)
1 cup sugar
1 cup water or juice of one orange

Boil up all ingredients and thicken with cornstarch. (Can grind a lot of raisins at a time and freeze them.)

Plum Pudding

Plum Pudding

4 cups soft bread crumbs
¼ tsp. soda
2 tsp. baking powder
1/8 tsp. cinnamon
¼ tsp. salt
½ cup butter
½ cup brown sugar
1 egg
¾ cup milk
½ cup currants
½ cup raisins
1/8 tsp. cloves
Dates, candied fruit, cherries,nuts - optiona,l if you can afford them or prefer them.

Mix all together. Put in a shortening can or a canning jar. Put in a pan and steam for 3 hours on the top of the stove.

Pecan Butter Brittle

Pecan Butter Brittle

½ cup butter
½ cup sugar
3 tbsp brown sugar
1 tbsp light corn syrup
1 tbsp water
¼ tsp baking soda
1 tsp vanilla
3 cups whole pecans

Melt butter in 2-quart heavy saucepan; add sugar, corn syrup and water. Bring to a boil, stirring constantly, and cook to soft crack stage (290 degrees). Remove from heat; stir in baking soda and vanilla. Immediately add pecans. Stir once or twice to coat with candy. Immediately pour out onto waxed paper. Quickly separate and spread out pecans to make a single layer of nuts. Cool. Break into small clusters.

Oatmeal Cookies -- Bernice Palfreyman

Oatmeal Cookies – Bernice Palfreyman
1 1/3 cups shortening
2 cups sugar
3 eggs (beat well one at a time)
1 tsp vanilla
5 cups flour
2 tsp cinnamon
2 tsp soda
1 tsp salt
1 cup nuts
1 package chocolate chips
1 package seedless raisins (cover with water and boil 2 or 3 minutes until soft)
2 cups liquid (off of the raisins)
4 cups oatmeal

Cream shortening and sugar. Add eggs and vanilla. Sift flour, soda, salt and spices together. Add to creamed mixture. Add remaining ingredients. Drop onto cookie sheet and bake at 375 degrees F. until golden brown about 15 minutes. Makes 8 dozen cookies.

Oatmeal Cookies

Oatmeal Cookies

1 1/3 cup shortening
2 cups sugar
3 eggs, beat well, one at a time
1 tsp. vanilla
5 cups flour
1 tsp. salt
2 tsp. cinnamon
2 tsp. soda
4 cups oatmeal
1 cup nuts, chopped
1 12-oz. package chocolate chips
1 package seedless raisins (1 lb.??) Cover with water and boil 2-3 minutes until soft.
2 cups liquid from the raisins

Cream shortening, sugar. Add eggs. Sift soda and spices with flour and add to creamed mixture. Add rest of ingredients and mix well. Drop onto cookie sheet and bake at
375 degrees F. until golden brown about 15 minutes.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

¾ cup butter or margarine
¾ cup brown sugar
¾ cup white sugar
2 eggs
1 tsp. vanilla
1 ½ cup flour
¾ tsp. salt
1 tsp. soda
2 cups rolled oats
1 pkg. chocolate chips
¾ cup nuts, chopped
Add raisins, if desired.

Cream butter and sugars. Add eggs and vanilla. Beat until smooth and creamy. Combine dry ingredients in a separate bowl. Add to creamed mixture. Add rolled oats, chocolate chips, nuts and raisins. Mix well. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350 degrees F. for 8 to 10 minutes or until done. Makes 60 cookies.

Miss Beacham's Raisin Bread

Miss Beacham’s Raisin Bread

1 ½ cup raisins
1 ½ cup water
1 egg
1 cup brown sugar
2 tbsp. vegetable oil
1 tbsp. grated orange peel
2 ½ cup flour
1 tsp. salt
2 tsp. baking powder
½ tsp. soda

Put raisins and water in a saucepan. Bring to a boil and then cool. Mix dry ingredients together. Cream brown sugar, oil and egg together. Add raisins and water. Blend in dry ingredients. Bake in greased loaf pan at 325 degrees F. for about one hour.