Lime Freeze

Lime Freeze
6 oz. limeade
½ cup sugar
28 ice cubes
In blender, crush ice. Add limeade and sugar. Blend; freeze. Makes about 5 cups.
(Grandchildren Landon Crandall and Elizabeth Drake used this recipe in the 4-H State Meal Preparation Contest.)

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.