Grandma Clara on You Tube

Today I found a wonderful series of You Tube videos by Grandma Clara. They remind me of the cooking of the grandmothers I knew growing up. This is the last one for Grandma Clara at age 96.

Great Depression Cooking - Tomato Sauce

Cheese Ball Recipes

Festive Cheese Ball

 2 pkg. 8-oz. cream cheese

2 cups grated sharp cheddar cheese

2 tbsp. grated fresh green onions

2 tbsp. Worchestershire sauce

1 tsp. lemon juice

½ tsp. lemon pepper

Chopped nuts

Blue cheese can be added (optional – I like it.)

Mix all ingredients except for chopped nuts thoroughly. Form into a ball and roll in the chopped nuts.

Variation: Roll cheese bal l in ½ cup chopped parsley instead of chopped nuts.

Cheese Ball

8 oz. cream cheese

8 oz. Cheddar Cheese, grated

½ cup mayonnaise

1 bottle of Kraft Old English cheese (5-oz.)

½ tsp. onion salt

½ tsp. garlic salt

½ c. Bleu Cheese

Green onions, chopped

Mix everything together. Make and ball and roll it in chopped pecan nuts or chopped parsley. Chill. Serve with crackers and raw vegetables.

 Grandma Emily Drake always made a cheese ball for Christmas and for New Year's Eve.

Goat Milk Fudge

15 oz of Hersheys Bar (use multiples and parts of different size bars to make up approximately 15 oz.)

4 cups of miniature marshmallows (can also use 7-oz of marshmallow crème)

1 package of chocolate chips (12 oz)

1 cup chopped nuts (optional)

Place these above ingredients in a very large mixing bowl.

4 ½ cups sugar

1 ½ cups goat milk

½ cube (1/4 cup) butter or margarine

1 tsp. vanilla

Place sugar, goat milk and butter in a sauce pan and heat on the stove. Bring to a boil stirring constantly as it scorches easily. If you have a large heatproof silicone spatula this is a great tool for this job. It makes a “dandy candy paddle.” Boil at a hard boil for 5 minutes and continue stirring. Add vanilla. Pour over the chocolate and marshmallows in the bowl. You can pre-melt the chocolate and marshmallows in the microwave for a minute or two. Continue to stir the entire mixture until everything is melted and blended. Then pour into a large buttered baking pan (bun pan, 11 ½ X 16 inches). Cool. Cut into serving pieces and enjoy.

Deviled Eggs

6 hard-cooked eggs, halved lengthwise
2 tsp. prepared mustard
1 ½ tsp. Worcestershire sauce
2 tsp. lemon juice
¼ tsp. salt
1/8 tsp. pepper
¼ cup mayonnaise (I use Miracle Whip Salad Dressing)

If you want the eggs to be tender, do not hard boil them. “Coddle” them instead by placing them in a sauce pan and covering them with cold water. Heat until the water boils. Then remove from heat. Cover the pan. Let stand off heat 25-30 minutes. Cool eggs under cold water. Crack the shells slightly and let them set in the cold water for about ten minutes. This stops them from overcooking and getting dark yolks and also makes them easier to peel. After peeling, cut them in half lengthwise and scoop out the yolks. Set the whites aside.

Mash the yolks and mix with the rest of the ingredients. A potato masher works well. Then spoon the mixture back into the egg white halves. Garnish with parsley and/or sprinkle with paprika for more color and better presentation.

Optional ingredients: flaked tuna, sour cream in place of mayonnaise, chopped shrimp, crisp cooked bacon bits, deviled ham, shredded cheese, flaked salmon.

12 servings