Donna's Cook Book

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2010-04-28T10:42:00.001-06:00

If you are interested in buying an E-book version of this site for a mere $1, please drop me an email at gary1236@gmail.com

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Thanks

Walnut Slices

2008-10-27T09:37:00.002-07:00

This recipe appeared in the "First Lady Cookbook" with a credit to Mrs Otis Waters, wife the Mayor Richey, Montana. In bold letters is the notation, "she got this recipe from me!."

Bottom Layer:

1 cup flour

1/2 cup brown sugar

1/2 cup butter

Mix like pie crust and press into 8-Inch pan.

Top Layer:

1 cup brown sugar

2 eggs (Well beaten)

1 teaspoon baking powder

1 cup wulnuts

1 cup coconut

2 tablespoons flour

Mix and bake at 350 degrees until done.

cut after cooling a short time. Double recipe for regular size cake pan.

Sugar Cookies

2008-09-09T09:19:00.003-06:00

"From Aunt Dora - Very Good."

1 cup powdered sugar
1 cup margarine
1 egg
1 teaspoon falvoring - almond or vanilla
1/2 teaspoon cream of tarter
pinch of salt
2 cups flour

Drop by teaspoon on cookie sheet.
Flatten slightly.
Bake at 350 until slightly browned at the edge.

Contact Us

2008-09-03T09:33:00.000-06:00

If you have any comments or suggestions about this site, you can contact me at the following email address.

momscookingonline@gmail.com

Thanks you for visiting
How to Cook like your Mother

About Us

2008-09-03T09:32:00.000-06:00

Hi from the site webmaster,

I thought I would write a little about myself and post it here.

I have quite a few interests, and never enough time it seems. My career isn’t website design (I know that is obvious), but it is in Information Technology. I fix computers by day, and update sites and Squidoo by night. During the early evenings, and weekend I spend time with my family. And do chores.

Since becoming a father, I took a real interest in what toys he plays with after a crib he was using was recalled after a child died. I created Ban Lead Toys because I wanted a way to keep up to date with toy safety, and let other parents know too. I have tried to make it user friendly, and I am constantly tweaking it’s design.

I was born in England, and lived there for 32 years before moving to America. I ended up in a small city called Helena, in Montana. This Capitol city has a lot of charm about it, and is a great place to raise kids. I enjoy it here so much, I decide to create a blog all about it. The City of Helena travel guide. Come visit sometime.

My last site is a collection of my blogs which grew. It started out as my own database but now have over 75 blogs on it. If you have a blog, why not submit it too us here. The blog Database

Thank you for visiting my site, and reading a little about me.
Gary

Rocks

2008-08-25T11:02:00.002-06:00

For many years, raisin rocks were the staple in the Olson household.

Combine:

1/2 cup soft butter

1/2 cup shortning

1 1/2 cups brown sugar

3 eggs

Add:

3 cups flour

1 teaspoon soda

2 teaspoons cinnamon

1 teaspoon cloves

1/2 teaspoon nutmeg

1 cup raisins

1 cup nuts

Drop from a teaspoon on lightly greased cookie sheet. Bake 12 to 15 minutes at 350.

Peanut Butter Cookies

2008-08-12T15:43:00.002-06:00

"You can make these into rolls as would icebox cookies, slice and bake when convenient."

2 cups white sugar

2 cups brown sugar

2 cups shortening

2 cups peanut butter

4 eggs

6 cups flour

3 1/2 teaspoons soda

Roll in balls the size of a wallnut, press flat with a fork, bake at 375 for 10 to 12 minutes.

Lefse

2008-08-07T14:40:00.002-06:00

This is not exactly a cookie but it holds a place of great importance in the olson family and I felt it should be recorded here. Ironically, this recipe is from Aunt Lena who doesn't have a smidgen of Scandinavian blood. At the bottom of the recipe is a note which says, "Good luck to You. Love Aunt Lena." Whose real name, by the way, is Magdalena.)

Boil potatoes the day before you plan to make your lefse and put them through a food mill (Ricer). Don't add salt. Measure out 9 cups of potatoes.

Add:

3/4 cup of margarine

1/2 cup half and half

Let cool in refrigerator overnight. In the morning add:

2 cups flour

1 teaspoon salt

1 tablespoon sugar

Roll thin and bake on a hot griddle, turning to brown lightly on both sides. Don't let the dough get warm as you roll -- it will get sticky and hard to roll.

KrumKake

2008-07-29T13:05:00.005-06:00

Because all my kids love these special treats, I bought an electric Krumkake iron.
What a luxury! This is the recipe I use, doubled.

4 eggs
1 cup sugar
1/2 cup melted butter
5 tablespoons cream
1 teaspoon vanilla (Or almond)
3/4 cup floor
2 teaspoons cornstarch

Beat eggs and sugar together; add butter, cream and flavoring.
Stir in the flour and cornstarch which has been mixed together.
Beat until smooth.
Drop batter on ungreased iron; close gently.
Bake until light brown on both sides.
Take from iron and immediately roll on a wooden roller.

White Sugar Cookies

2008-07-24T15:23:00.003-06:00

"To Decorate for Christmas."
I found this recipe recorded in two different places.
The scond one had the notation, "Lee", from which I assumed must be one of the cookies my Dad especially liked.

2 Cups butter
2 cups powered sugar
1 egg
1/4 teaspoon soda
4 teaspoons milk
2 teaspoons vanilla
5 cups flour

Cream butter and add sugar, egg and soda dissolved in the milk. Add vanilla.
Mix in the flour and roll thin, cut and bake.

Zucchini Brownies

2008-07-16T16:09:00.003-06:00

Combine:
2 cups flour
1/2 cup sugar
1 teaspoon soda
1 teaspoon salt
1/3 cup cocoa

Then add:
1/2 cup oil
2 cups grated zucchini
2 teaspoons vanilla
1 teaspoon almond flavoring (or 1/4 cup Amaretto)

Spread in 9" x 13" pan.
Sprinkle with nuts and chocolate chips (Milk chocolate is best).
Bake at 350 for 25 to 30 minutes, until top springs back when lightly touched.

Sour cream sugar cookies

2008-07-07T15:00:00.002-06:00

I would guess that this is Aunt Jenn'ys sour cream cookie recipe as she was the one who always had them on hand and I have not found any other hand-written recipe -- yet I know my mother made her cookies from Aunt Jenny's recipe.

Cream until very light:

2 cups sugar

1 cup shortening

3 eggs

1 cup sour cream

1 teaspoon soda

1 teaspoon flavoring (Vanilla, lemon, or combination of both)

3 teaspoons baking powder

1 teaspoon salt

5 1/2 cups floor

Beat sugar and shortening until light, add eggs one at a time and beat well.

Dissolve soda in sour cream and add to first mixture.

Add flavoring and then baking powder and salt which has been mixed with flour (enough to make it easy to handle.)

Roll 1/4 inch thick and cut with three inch round cutter.

Sprinkle with a little sugar.

Bake at 350 until edges start to brown slightly.

Snickerdoodles

2008-06-30T16:20:00.007-06:00

What you need.

1/2 cup margarin or butter
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cup floor
2 teaspoons cream of tarter
1 teaspoon soda
1/2 teaspoon salt.

Mix thoroughly.
Form in 1" balls and roll in plain sugar or sugar and cinamon mixed. Bake 8 to 10 minutes at 400 degrees.

Cookies will puff up, then flatten out and tops will crackle. Don't overbake!

Pauls Revere's Delight

2008-06-24T15:45:00.002-06:00

Boil together to the soft ball stage and then cool:

2 Sqaures bitter chocolate
2 cups white sugar
a "scant" cup milk

Pour Over:

14 Graham crackers (Crushed)
1/2 cup chopped walnuts
a cup minature marshmallows

Mix together and drop by spoonful on waxed paper.

German Kucken Dough

2008-06-17T08:13:00.000-06:00

"Agnus Schilel's mother's recipe."
This recipe also came from Nona Hamman and is the yeast dough version of wedding kucken.
I do not know who Agnes is, but I presume she is a relative.

2 packages of yeast dissolved in 1/2 cup of warm water.

1 cup scaled and cooled milk
1/2 cup sugar
1 cup Crisco
1 teaspoon salt
3 beaten eggs
6 cups flour
1 teaspoon lemon or 1/2 tsp nutmeg

Mix, let raise once, roll out thin and put in pie tins.
Ladle in custard and bake.
Sprinkle with graham cracker crumbs (Mixed with a little cinnamon and sugar), if desired, or add some well-drained fruit (peaches, cherries, apples, etc.)

Wedding Kucken

2008-06-09T15:31:00.002-06:00

This is Cousin Hamman's Recipe.
When she came to visit she brought an ice cream pail full of these, separated by wax paper.

1 1/2 cup sugar
1 1/2 cup cream
3 eggs
1 1/2 cup butter or shortening
1/8 teaspoon salt
3 teaspoon baking powder
6 cups flour

Filling:
2 cups cream
1 1/2 cup sugar
2 eggs
Vanilla

Combine ingredients for custard filling and cook until slightly thickened, then cool.

Roll small portions of dough out to fit bottom of pie plate. Ladle in a generous portion of custard, sprinkle with a few graham cracker crumbs mixed with a little cinnamon and sugar.

Bake until custard is set.
Store in refrigerator.
Cut in 6 or 8 wedges to serve.

Oatmeal Cookies

2008-06-04T11:29:00.001-06:00

Boil 5 minutes and set aside:
2 cups raisins
1 cup water
2 cups sugar
2 cups shortening

When cool, add 3 eggs and 1 cup buttermilk

Combine and stir in:
4 cups flour
4 cups oatmeal
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons soda
1 teaspoon salt

Fold in one cup walnuts.

Drop by spoonfuls about the size of a large walnut on greased cookie sheet. Bake 10 to 12 minutes at 350.

Hermits Cookies

2008-05-28T10:04:00.002-06:00

The cookie of choice - Before the introduction of chocolate chips

Mix:
1 1/2 cup sugar
1 cup shortening (Margarine)

Sift:
3 cups flour with
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon(Optional)

Add:
3 eggs
1/4 sour cream
1/2 teaspoon soda
1 teaspoon vanilla

Add raisins and nuts. Drop on cookie sheet. Bake at 350 until lightly browned and top springs back when lightly touched.

Ginger Snaps

2008-05-19T13:38:00.001-06:00

"From Hazel -- Recipe we all used when we lived in Sullivan."

1/2 cup sugar
1 1/8 cup lard
1 cup molasses
2 eggs
1 1/2 teaspoon cinnamon
1/4 ginger
2 teaspoons soda
4 cups flour (I used less)

Roll in small balls size of walnut. Bake in slow oven - 350.

Date Strips

2008-05-15T13:28:00.001-06:00

When we lived at Granville, North Dakota, I remember eating these when we visited at the home of Helen and Oscar.

3 Eggs beaten lightly
1 cup sugar
1/2 teaspoon salt
1 cup flour (Half bread; half cake)
1 teaspoon baking powder
2 teaspoons vanilla
1 cup nuts
1 cup chopped dates

Bake 20 minutes in a 450 (slow) oven.
Cut into strips and, while still hot, roll in powdered sugar.

Date Filled Cookies

2008-05-07T09:45:00.002-06:00

"From Ruth Price"

2 cups brown sugar
1/2 cups butter
1/2 cup lard
1 cup sour cream
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon vanilla flour

Roll thin and cut with 3" cookie cutter/ Top with teaspoon of date filling and cover with another cookie. Seal edges.

Or cut with a larger round cookie cutter and fold a hlaf over the filling.

Bake at 350 until lightly browned.

Filling: 1# dates; 1 1/2 cup sugar; 1 cup water.
Boil until slightly thickened.
Let cool.

Chocolate Chip Cookies

2008-05-01T14:34:00.001-06:00

Everyone favorite Cookie.
No cookie book would be complete without a chocolate chip cookie recipe.

"Be very careful not to overbake or cookies will be hard instead of chewy."

Now here is a recipe that the kids won't eat up in one!

4 cups shortening
4 cups white sugar
2 cups brown sugar
8 eggs well beaten
8 cups flour
4 teaspoons soda
4 teaspoons salt
4 cups nuts
4 packages chocolate chips

Babe Ruth Bars

2008-04-18T09:09:00.002-06:00

1/2 cup of brown sugar
1/2 cup of white sugar
6 cups corn flakes
1 cup karo syrup
1 cup peanut butter
1 cup salted peanuts
5 or 6 hershey bars

Combine sugars and syrup and bring to a boil; add peanut butter.

Pour quickly over corn flakes and peanuts.

Press in a 9 X 12 pan.

Put heashey bars on top and place in the oven for a few minutes to soften, then spread to cover.

Ice Box Cookies

2008-04-01T11:53:00.002-07:00

I think the cream of tarter is the secret that makes these cookies so crisp.

1 cup shortening (Lard is best)
1 cup butter
1 cup white sugar
1 cup brown sugar
3 eggs
1/2 teaspoon baking powder
1 teaspoon
6 cups of flour
1 cup chopped nuts (peanuts are good)

Mix pretty much in order given. Make into rolls and refrigerate overnight (or freeze until a later date). Slice and bake untill golden brown, 375 degrees.

Orange Ice Box Cookies

2008-03-24T13:06:00.002-07:00

This recipe will make a lot of cookies.

2 cups of Crisco
1 cup white sugar
1 cup brown sugar
2 eggs
4 tablespoons orange juice
4 tablespoons grated orange rind
1 teaspoon soda
1/2 teaspoon salt
5 1/2 cups flour
1 cup chopped nuts

Combine Crisco, sugars and eggs.
Add orange juice and grated rind.
Combine soda, salt and flour and stir in.
Add nuts.
Form in rolls and refrigerate over night.
Bake at 375 degrees until lightley browned.

Frosted Coffee Cookies

2008-03-17T09:45:00.002-07:00

From "Aunt Dora"

Combine:
1/2 cup shorterning
1 cup brown sugar
1 egg, unbeaten
1/2 cup hot coffee

Add:
1 1/2 cup floor
1/2 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

Spread on a sheet pan and bake at 350 for 12 to 15 minutes. Frost while warm with powdered sugar icing.

Cut into Squares.

Date Swirls

2008-03-11T13:41:00.001-07:00

This is my family's favorite and we always have them at Christmas. the recipe says "100 Cookies" and it seems that no matter how many times I make them, I always get 100 cookies.

Filling:
2 cups chopped dates
1 cup water
1 cup sugar
1 cup chopped nuts
2 teaspoons lemon juice

Simmer a few minutes until thick.

Let cool.

1 cup butter
1 cup brown sugar
1 cup white sugar
3 eggs
3/4 teaspoon soda
1 teaspoon salt
1 teaspoon lemon extract

Roll dough thin.
Spread with filling, roll up and keep in refrigerator overnight.
Slice 1/4" thick and bake.
375 until light brown.

Cry Baby Cookies

2008-03-03T13:55:00.000-07:00

1 cup sugar
2/3 cup of shortening
2 egss
1 cup molasses
1 cup sour cream
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
2 teaspoons soda
1/2 teaspoon salt
4 cups flour
1 cup raisins
1 cup nuts

Drop by teaspoon, bake at 400 until no imprint remains when touched lightly.

CHOCOLATE COOKIES

2008-02-25T13:27:00.001-07:00

This recipes does not call for any eggs.

Melt these together:

1 cup brown sugar
1/2 cup butter
2 squares chocolate

Then add:

1/2 cup milk
1 1/2 cups floor
2 teaspoons baking powder
1/2 teaspoon salt
1 cup nuts
Vanilla

Drop from spoon. Bake at 350 degrees until no imprint remains. Frost with chocolate butter frosting.

Aunt Dora's Sugar Cookies

2008-02-18T09:47:00.002-07:00

These are my favorite sugar cookies. I thought I had lost the recipe and was really thrilled when an old friend casually mentioned to me one day that she still used the cookie recipe I had given her that "Mixed like pie crust".

Combine: 3 cups flour and 1 cup sugar; cut in until it looks like fine meal, 1 cup of butter (margarine works but isn't as good!)

Then add:

3 beaten eggs
1/3 cup of sour milk or buttermilk
1 teaspoon soda
1 teaspoon almond flavoring
1/2 teaspoon nutmeg if desired

Drop by teaspoon on cookie sheet and press flat with bottom of a sugar bowl which has a design in it which has been dipped in sugar. Bake at 375 until edges are lightly brown.

ANNIE’S ANTIPASTO

2008-01-12T16:56:00.000-07:00

This stuff, in spite of the tuna fish, is very good heaped on Ritz crackers. With a little cream cheese, it’s even better.

The best part was the fun we had putting it together. The recipe came from Annie Keefe’s sister who lives in Butte, and who makes it every year to give as Christmas gifts I think, until now, it was a family secret recipe!

In a VERY LARGE pan (we used the blue canning kettle) mix the following:
2 heads cauliflower, finely chopped
5 green peppers, finely chopped
2 large jars pimentos
1 quart dill pickles, finely chopped
3 cans string beans
2 small cans mushrooms
1 large jar stuffed olives cut crossways
1 can black olives cut crossways
3 cans water-pack tunafish

Mix in another LARGE pan and pour over the veggie mixture:
3 pints chili sauce
3 pint bottles cocktail sauce
5 pint bottles catsup
Mix well and pack to within 1 inch of the top of canning jars. To each jar add:
1 bay leaf
1 tsp. vinegar
1 tsp. oil
a dash of pepper

Seal and process for one hour in a boiling water bath. Be sure the jars are covered with water. This recipe is expensive to make and pretty messy but it’s worth all the trouble and makes a nice addition to a Christmas goody box.

This recipe will make 18 to 20 pints, or 36 to 40 half pints.

KAREN’S TOMATO VEGETABLE COCKTAIL JUICE

2008-01-12T16:54:00.000-07:00

Ted and Karen make several gallons of this every year. Probably more now that Ted is raising tomatoes in his little greenhouse.

Combine, bring to a boil and boil gently, stirring often, for about 30 minutes:
15 pounds ripe tomatoes
2 cups chopped celery
3 large onions
3 cloves garlic, minced
Whirl in a blender, a small amount at a time, or put through a food strainer, discarding the pulp.

Then add:
¼ cup sugar (or more to taste)
2 tablespoons salt
¾ teaspoon pepper
2 teaspoons horseradish
1/3 cup lemon juice
Worcestershire to taste

Add a few drops of Tabasco if you like it hot. (Remember, a little goes a long way.)

This can be put into freezer containers for freezing, or you can prepare 6 quart-size canning jars. Fill jars to within ¼ inch of the top, and process at 15 pounds pressure for 30 minutes.

Karen says that if the mixture is too thick, it can be thinned with a small amount of beef broth before serving.

DILLED GREEN BEANS

2008-01-12T16:53:00.000-07:00

This is a good way to use up the last of the green beans from the garden. Ted and Karen use big beans and can them in quart jars. This recipe came from Jennifer Straw, one of my co-workers at Blue Shield.

4 pounds green beans
5 cups white vinegar
5 cups water
½ cup salt

For each pint jar, add:
¼ teaspoon crushed red pepper
½ teaspoon whole mustard seed
1 clove garlic
½ teaspoon dill seed or one stem of fresh dill

Wash beans thoroughly. If beans are small, leave whole, otherwise cut in half or to height of jar. Pack into hot, clean jars. Add spices. I put the dill in the bottom of the jar.

Combine vinegar, water, and salt and bring to a boil.

Pour over beans, leaving ½ inch head space.

Process in boiling water bath 5 minutes.

Should make about 7 pints.

KAREN'S BARBECUE SAUCE

2008-01-12T16:52:00.001-07:00

This is just as good, or better, than any you can buy.

Combine:
1 envelope dry onion soup mix
1 cup ketchup
¼ cup vinegar
½ cup water
2 heaping tablespoons brown sugar
2 tablespoons dry mustard

CHOKECHERRY WINE

2008-01-12T16:50:00.000-07:00

This is Grandma’s recipe for chokecherry wine. It’s different from any other wine recipe I have seen. Jim and I have used the same formula to make other fruit wines.

One year we made currant wine which was really not very good – so it sat on the shelf for a couple of years. When Jim was making venison sausage, he decided that perhaps it might be good to add a little wine for moisture so he dumped in the last bottle of the currant wine.

Then he decided to taste what was left in the bottle, and realized that it had aged into a very nice mellow wine Well, it did make some mighty fine sausage.

The formula for the wine is:
1 part ripe chokecherries or other fruit
1 part sugar
2 parts water

Mix together in a large crock, cover with a dishtowel, and let stand in a fairly warm place to ferment. Stir occasionally. When the berries sink to the bottom of the crock, the fermentation is complete.

Make a sugar syrup of one cup of sugar to a half cup of water and heat and stir just until the sugar is dissolved. Siphon off the wine and add the sugar syrup until it is sweetened to your taste.

Pour into quart fruit jars, place new lids and screw bands on the jars, and process in boiling water just as you would if you were canning fruit. Process for 15 minutes.

This procedure prevents any further fermentation of the sugar that was just added and you have a sweet wine. The alcohol content can be potent, depending on the amount of sugar in the fruit and the sugar that was added.

Let the wine sit in a cool, dark place for a couple of months, and then, hopefully, you will have some good wine. If not, you can always make sausage with it.

STEPHINA CANNED PORK AND BEANS

2008-01-12T16:49:00.000-07:00

Soak 4 pounds of Great Northern beans overnight.

Cook for about an hour and then add a sauce made from the following:
2½ cups ketchup
2½ cups brown sugar
3 tablespoons dry mustard
2 teaspoons pepper (black or white)
2½ teaspoons salt
A couple of finely chopped onions

Put a chunk of salt pork or bacon in each pint canning jar. Add beans and sauce. Adjust lids on jars and process in pressure cooker 75 minutes at 10 pounds pressure. According to Stephina, this should make about 18 pints, more or less.

Stephina was Aunt Lena’s only child. Stephina’s father passed away when she was a small child. and she was sent to live with her grandparents so that Aunt Lena could go to work.

Stephina and her husband, Clarence Peterson, raised 7 children.

He passed away in 2000 and Stephina continues to live in Butte. unt Lena later married Archie and, after his death, Joe.

AUNT LENA’S ZUCHINNI JAM

2008-01-12T16:31:00.000-07:00

Boil the following for 10 minutes:
6 cups shredded zucchini
1 cup water

Add:
6 cups sugar
½ cup lemon juice
1 cup crushed pineapple

Boil for 6 minutes, then add:
1 large package peach or apricot Jell-O
Quickly pour into 8-oz. Kerr jars and refrigerate when cool. I’m not sure how long this jam will keep in the refrigerator.

I suppose it could be frozen or processed in a hot water bath for 15 minutes or so to seal the jars.

MARY JO’S RASPBERRY FUDGE

2008-01-12T16:29:00.000-07:00

This fudge is absolutely delicious.

The big problem is finding the Hershey’s raspberry chips.

The grocery stores tell me that they aren’t able to get them.

This year I made the fudge with regular chocolate chips, using some natural raspberry flavoring I found at a specialty store. It worked just fine, but I don’t think it’s going to last until Christmas.

In a large, heavy saucepan, mix together and cook over medium heat, stirring constantly until it comes to a full rolling boil.

Boil and stir for 5 minutes.
2¼ cups sugar
½ cup plus 2 tablespoons evaporated milk (one small can)
¼ cup butter

Take off the heat and add:
1 package of raspberry chocolate chips
7 ounce jar marshmallow crème
1 teaspoon vanilla
Stir until smooth and add
Chopped walnuts

Pour into 8- or 9-inch pan which has been lined with foil and greased lightly with butter or Pam. Let set up in refrigerator and then lift out of the pan and cut into squares.

BAKED CARMEL CORN

2008-01-12T16:26:00.000-07:00

This is almost as good as what comes from the Parrot Confectionery in downtown Helena.

The recipe is one of Grandma Olson’s Christmas recipes.

She always added almonds.

In a heavy pan, boil the following ingredients for 5 minutes:
2 cups brown sugar
1½ sticks of margarine
½ cup white Karo
1 teaspoon salt

Add:
1 teaspoon of butter flavoring
½ teaspoon of soda.
(Another recipe I have calls for vanilla and coconut flavoring instead of butter flavoring.)

Pour the syrup over:
16 cups of popped corn placed in a large roasting pan
Stir to coat the corn and then bake for one hour at 250, stirring every 15 minutes.
Nuts can be added before pouring on the syrup.
To cool, spread out on waxed paper and separate into chunks the size you like.
Mary Jo also makes a version of caramel corn and Jim looks forward to receiving his share each Christmas.

BARBARA’S WEDDING PUNCH

2008-01-12T16:24:00.000-07:00

Mix together in a large container:
1 large can frozen lemonade, reconstituted
1 package cherry Kool-Aid
1 cup sugar
1 large bottle Seven Up
1 large bottle cranberry juice cocktail

Pour over ice.

At Barbara and Bill’s wedding, I think someone may have added a little vodka to the punch at the last minute.

HOT CHOCOLATE MIX

2008-01-12T16:22:00.000-07:00

Combine:
½ cup cocoa
4 cups powdered milk
½ cup powdered cream
1 cup powdered sugar
¼ teaspoon salt

Mix together in a large covered container.

A double batch will fill a three-pound coffee can.

To serve, put 1/3 cup in a mug and add hot water. The addition of a couple drops of almond flavoring to each cup will turn it into Amaretto Chocolate; a few drops of peppermint will turn it into a Peppermint Patty. A couple of drops of vanilla in each cup is also good.

RUSSIAN TEA

2008-01-12T16:17:00.000-07:00

Combine:
2 cups Tang orange juice mix
1 cup sugar
1 cup instant tea
1 tablespoon cinnamon
1 package lemon Kool-Aid

Mix all the ingredients together and store in a tight container.

To serve, put one or two spoonfuls in a cup and add hot water.

REFRIGERATOR PICKLES

2008-01-12T16:15:00.000-07:00

Barbara received this recipe from Dianne. They are nice to have on hand in the refrigerator and keep for quite a while.

Combine in a large bowl:
8 cups cucumbers, sliced thin
1 onion, sliced
1 cup of thinly sliced celery

Mix with:
1½ tablespoon salt
Let stand for an hour or so. Mix together and pour over the vegetables:
2 cups sugar
1 cup dark vinegar
1 teaspoon celery seed
1 teaspoon mustard seed

Place several sprigs of fresh dill in the bottom of the container. (This wasn’t included in the original recipe but we like it.)

Let stand in the refrigerator several hours before using. I have a two-quart crock that is exactly the right size for this amount of pickles.

CORNED BEEF OR VENISON

2008-01-11T19:37:00.000-07:00

We used this recipe when we had a lot of venison. It works well with deer, elk, or beef.

For the brine:
2 quarts cool water
1 cup Tenderquick or Morton’s curing salt
3 tablespoons sugar
6 whole peppercorns
1 bay leaf
1 clove of minced garlic
2 teaspoons mixed pickling spices

Pour brine over a 5- or 6-pound chunk of meat which has been placed in a stone crock or plastic container. Let stand at room temperature for 36 hours. Placing the meat in a heavy ziplock bag would probably work as well.

To cook, rinse the brine off and simmer gently until tender.

Add vegetables— carrots, onion, cabbage, rutabaga, and potatoes, and cook until they are done.

Grandpa Olson’s favorite meal was a boiled dinner like this although he usually used beef shortribs instead of corned beef.

He would cook a huge kettle full and never get tired of it, commenting that it got better each time he heated it up. Grandma didn’t always agree.

GAUB SUMMER SAUSAGE

2008-01-11T19:36:00.000-07:00

I included this recipe just in case you ever have a hundred pounds of meat you don’t know what to do with. This is an old family recipe which was given to me by Jim’s uncle, Hank Gaub, from Fallon, Montana.

At one time he gained some notoriety by riding his horse into the local saloon and was photographed by a reporter from the Billings Gazette where the picture was published. The sausage brings back fond memories for Jim. Hank was Martha (Jim’s mother’s) older brother.

Combine:
60 pounds of pork
40 pounds of beef
¾ cup pepper
1 cup sugar
1 cup mustard seed

Pour 1 cup of water over ¼ pound of salt peter to melt it, then add it to the above mixture together with 1 pound of salt to every 30 pounds of meat.

Knead the mixture for 40 minutes.

Stuff into casings and smoke. (The recipe does not say how long.)

My Uncle Ralph , who also lived in Fallon, made sausage, too, which Aunt Almina (Grandpa Lee’s sister) would can in pint jars.

When we would visit them, she would open one jar for all of us to share.

It was so good, I could have eaten the entire jar by myself.

Uncle Ralph had a unique smokehouse—he used an old stripped-out car body.

SAUSAGE

2008-01-11T19:34:00.000-07:00

Jim and Ted have both become quite adept at making homemade sausages. Ted, having a commercial grinder and stuffer, is more inclined to work with large batches. Jim thinks that working with smaller batches is more his style so the recipe given here is for 10 pounds of meat.

VENISON SALAMI:
Use a combination of venison and pork to equal 10 pounds. We usually use half pork and half venison. Grind the meat coarsely.

Season with the following mixed with a pint of ice water:
7 tablespoons Tenderquick
1 tablespoon white pepper
1 tablespoon nutmeg
2 cloves of garlic, crushed, or 1 teaspoon garlic powder
1 teaspoon ginger
1 teaspoon dry mustard

Add the seasonings to the meat along with 2 cups of dry milk and 1 cup of white corn syrup. The milk and syrup add flavor and also keep the sausage moist and plump.

Mix well and store in the refrigerator for at least 24 hours. Mix again and stuff in casings. Hang sausage on smoker rack. Let stand at room temperature until casings feel dry. Place in preheated Little Chief Smoker and smoke with hickory or apple chips for 4 to 6 hours depending on weather.

The sausage should start to brown. Take it out of the smoker and place on aluminum foil lined pans.

Bake at 300 until the internal temperature reaches 160.

Turn and rearrange the sausage several times during baking so they cook evenly. Remove from the oven and immediately spray with cold water to reduce the temperature and keep the casings from shrinking. We double wrap our sausage in plastic wrap and freezer paper and store in the freezer. It never lasts as long as we would like.

Jim also makes a good Polish sausage that he seasons with a mix purchased from High Country Jerky in Lincoln, Montana. We experiment a lot and no two batches are likely to turn our exactly the same. We have added applesauce to some and wine to others with good results.
The grandkids like this sausage, and look forward to getting it at Christmas or whenever Grandpa Jim comes to visit.

POTATO SAUSAGE

2008-01-11T19:33:00.000-07:00

This recipe comes from my side of the family. I remember my Uncle Archie making it when I was probably 3 or 4 years old. Uncle Archie and Aunt Lena would sometimes spend the winter with us on Sullivan Creek (my dad’s homestead) and they would always bring a freshly butchered pig with them.

We still continue the custom of having potato sausage for breakfast on Christmas morning, made either by Jim or Ted. Some of the newer members of the family (Jim G. and Karen Z.), having no appreciation for the blandness of this sausage, have been known to adulterate it with a little bit of garlic.

Grind and mix together:
8 pounds pork
2 pounds beef
4 large onions
10 pounds of peeled potatoes—I think red are best because they don’t get mushy.

Season with:
1 teaspoon white pepper
1 teaspoon black pepper
1 scant teaspoon allspice
5 tablespoons salt

Mix well and stuff into casings in family-size lengths.

Freeze.

To cook:
Place sausage in a pan with a little water in the bottom, and bake at 350 until nicely brown. Turn it over a couple of times. A little oil or butter in the pan will aid in browning. Probably should be cooked, if defrosted, about an hour, longer if frozen. This sausage can also be pan fried but it’s a lot more trouble.

My Scandinavian cookbooks tell me that this sausage does not have to be stuffed into casings—it can be baked in a casserole just like hash.

JERKY

2008-01-11T19:29:00.000-07:00

These recipes call for one pound of thinly sliced beef or venison. I have found that the marinade is plenty for double that amount if you mix it well with the meat.

Mix the meat and marinade together in a glass or plastic container:
For tender jerky, cut lean meat across the grain into strips no more than ¼ inch thick.

The meat is easier to slice if it is partially frozen.

The marinade recipes can easily be doubled or tripled for larger amounts of meat.

Cover tightly, and place in the refrigerator for 6 to 12 hours.

Stir it several times so it marinates evenly.

Place the meat in a single layer on dehydrator shelves.

Use a temperature between 140 and 160 for the first 4 hours, then reduce temperature to 130º for another 3 hours or until dry.

Blot jerky with paper towels during drying to soak up any fat that might accumulate. If you like a smoky flavor, you can add a few drops of liquid smoke, or dry the jerky in a Little Chief Smoker according to the instructions they furnish.

One pound of meat will make about a quarter pound of jerky. If enough moisture is removed from the meat, it will keep at room temperature; if you have any doubts, refrigerate or freeze.

The jerky is dry when a cooled piece will crack without breaking in two when you bend it.

For traditional jerky, use this marinade:
¾ teaspoon salt 2 tablespoons soy sauce
¼ teaspoon cracked pepper 1 tablespoon Worcestershire
1 tablespoon brown sugar 1 garlic clove, crushed

For teriyaki jerky, use this marinade:
½ teaspoon salt One crushed garlic clove
1/8 teaspoon pepper ¼ cup soy sauce
½ teaspoon ½ teaspoon ginger
2 tablespoons brown sugar

For Hawaiian jerky, use this marinade:
1 teaspoon salt 1 garlic clove, crushed
1 teaspoon ground ginger ½ cup pineapple juice
1 tablespoon brown sugar ¼ cup soy sauce
½ teaspoon pepper 1/8 teaspoon cayenne pepper

SMOKED SALMON DIP

2008-01-11T19:28:00.000-07:00

Most of the salmon or large trout we catch are smoked and canned.

To make a good dip, combine one cup of smoked fish with:
1 cup sour cream ¼ teaspoon pepper
½ cup Miracle Whip 1 green onion, chopped fine
2 tablespoons lemon juice ½ teaspoon seasoned salt
Serve with chips, crackers, or raw vegetables.

SMOKED FISH

2008-01-11T19:26:00.000-07:00

Catch some fish—trout or salmon.

From 8 to 10 fish will fit into a Little Chief Smoker.

The brine recipe came from Ted. I get the idea that he changes the seasoning at whim—but his fish are always good.

Brine: 2 cups Tenderquick
1 cup brown sugar
2 tablespoons black pepper
1 tablespoon garlic powder
1/3 cup Worcestershire sauce

Combine with water and bring to a boil.
Add enough cold water to make one gallon of brine.

When cool, pour over fish in crock or plastic bucket. (Don’t use a metal pan!)

Leave in brine for 8 to 12 hours.

Remove from brine, place on smoker racks and let stand until fish feel tacky to the touch.

Smoke 6 to 8 hours depending on thickness of fish.

David’s brine recipe calls for 1¼ cup Morton’s Salt, 1 cup brown sugar, 2 tablespoons pepper, and ½ teaspoon each onion salt and garlic salt.

Mix same as for Ted’s brine.

If fish are to be canned, smoke with one pan of chips, approximately 4 hours.

Remove skins, place in ½ pint jars.

It’s not necessary to remove bones as they turn soft during processing. (I add about a half a teaspoon of brown sugar to each jar, and if the fish seems dry, add a little olive oil.)

Seal according to canning directions (heat lids, wipe rims of jars, and place screw band on firmly).

Put some vinegar in the water in the pressure cooker to keep film from forming on jars.

Pressure cook for 90 minutes after control starts to jiggle.

Remove from the water and let cool in a draft-free place. If the lids seem loose, leave them alone, as tightening will break the seal.

TED’S CANNED FISH

2008-01-11T19:25:00.001-07:00

This recipe was in Grandma’s cookbook. She gives Ted credit for the recipe.

Pack fish (trout or salmon) firmly in pint jars.

For each pint, add the following:
2 tablespoons catsup 1 tablespoon vinegar
1 tablespoon oil ½ teaspoon salt

Pressure cook at 15 pounds pressure for 90 minutes.

FISH

2008-01-11T19:23:00.000-07:00

Fish has never been in short supply in our household, dating way back to the days when the boys would dig one worm, go to the creek, catch one fish, dig another worm, etc. To this day I look forward to opening day of fishing season and that first batch of brook trout that Jimmy brings home from his “secret hole.” After that first trout dinner, the fish on the menu is more likely to be perch or walleye.

I learned a long time ago that the best way to cook fresh trout was to leave the head intact, roll in flour, season with salt and lemon pepper, and fry in oil at a low temperature. The low temperature, and leaving the head on, prevents the fish from curling in the pan, and the bones can be removed much easier. Toward the end of cooking, turn the heat up to brown the fish. As usual, frying in bacon drippings in a cast iron fry pan (preferably over a camp fire) does improve the flavor. On a family campout at Sailor Lake, I remember being told that Alyssa, who was a little over a year old, didn’t like fish. Jim spent the next half hour boning out fish for her as she ate and asked for more.

.Jimmy should have a gold medal for all the perch he has cleaned and filleted. I think he has lost track of the number of fillet knives he has worn out. While perch are the most work to prepare, I think they are definitely the finest flavored of all fish. Walleye would come in a close second.
To cook the perch or walleye, I now shake them in a bag with dry tempura batter mix seasoned with lemon pepper, and fry them in oil until they are a nice golden brown. This gives them a nice crusty outside and a moist tender inside. We make our own tartar sauce for dipping from ½ cup Miracle Whip, 1 tablespoon catsup, and a tablespoon of pickle relish. Ted and Karen have canned perch and use it like tuna. Ted also makes pickled perch which is just as good as the pickled herring you can buy.

GROUSE

2008-01-11T12:52:00.001-07:00

Jimmy flours, salt and peppers, and browns the cut-up grouse in his dutch oven, adds chopped celery, onions and carrots, and pours a can of mushroom soup over the top.

Bake at 350 until grouse is tender when pierced with a fork.

It’s probably better to separate large, old grouse from young, tender grouse and cook them separately, as the cooking time will differ.

WILD GOOSE

2008-01-11T12:51:00.001-07:00

I had never cooked, or even seen, a wild goose before Fred and his friend, Jack Newell, made a trip to Conrad to go goose hunting. I had promised that if they got anything, I would cook it. I spent the weekend looking for recipes for wild goose. They did come home with two nice birds.

According to the recipe I had found, I soaked pieces of orange, apple, and prunes in brandy and then stuffed the fruit inside the goose and basted it while it was cooking with the fruit juice and brandy left over from soaking the fruit. It was delicious! It was years later that I found out that what I had cooked were two tame geese they had picked up at the Hutterite colony on their way home. Talk about a wild goose chase!

David, who lives close to the Clark Fork River near Frenchtown, Montana, tells me that he often shoots wild geese. His method of cooking them is a little unique. He skins the geese, cuts them up in small pieces and puts them in his crock pot. He pours a bottle of ranch dressing over the meat and cooks it slowly for several hours. He says the gravy it makes is really good—and the goose is “not bad at all.”

WILD DUCK

2008-01-11T12:50:00.000-07:00

A recent newspaper article stated that “wild duck is a challenge to cook.”

I agree. The Zimmerman hunters have brought home many a duck and I have tried, truly tried, to cook it so it’s edible.

I’ve tried frying, roasting, and smoking, all to no avail.

Ted has had some luck with marinating small pieces of the breast in teriyaki sauce, rolling it in flour, and deep frying. Makes a good appetizer, he says.

WILD GAME

2008-01-11T12:48:00.000-07:00

With 5 hunters in the family, we have usually had venison to cook. To fry venison steaks, I believe it takes a wood stove, a cast iron frying pan, and a lot of practice. Aunt Katy could fry the steak to perfection.

I remember sitting around the big table in her kitchen at “The Ranch” up McClellan Creek, eating venison steak with baking powder biscuits that were as light as a feather. She was a very special person. She was the only person I knew who could cook deer ribs that didn’t taste “wild.” I think it was because she cooked them in the oven of her wood stove

Not having a wood stove handy, I like the steaks cut thin, then rolled in flour seasoned with salt and pepper, or some Lowry’s, Timberline, or Alpine Touch Seasoning. Cook over medium heat, in a cast iron pan, just until brown. I used to save bacon grease specifically for this purpose but now use olive oil, even if it isn’t as flavorful.

Since venison, deer or elk, doesn’t have a lot of fat in it, it can be dry when roasted. To make it more moist, I would place the roast, which had been salted and peppered and coated with flour, and browned on all sides in a frying pan, on a piece of heavy duty aluminum foil.

Slice an onion over it and drape with several slices of bacon. Add a half cup of water and seal the package tightly. Place the foil package in another baking pan and place in a 350 oven for 2½ to 3 hours depending on the size of the roast.

Be careful when you open the foil package because it will be hot and steam can burn. For a little variety, add a can of mushroom soup to the foil package instead of the water. If you add mushroom soup, you will have some good gravy. Just remember to seal the foil package tightly before placing in the oven.

Venison can also be cooked as swiss steak (brown the meat, season, and cover with a can of cream soup), or cut in chunks and covered with barbecue sauce. Either way, bake in the oven, covered with a lid or foil, at 350º for about an hour. Serve over rice. When you have a lot of venison to use, it’s easy to become creative in a hurry!

Antelope is my favorite wild meat and it can be cooked in any of the ways outlined above.
Since Jim and Ted have become so proficient at making sausage, much of our venison is now used for that purpose.

GRANDMA’S HAMBURGER SAUSAGE

2008-01-11T12:47:00.000-07:00

Mix together 2 pounds of lean ground beef, 1 cup water, 2½ tablespoons of Tenderquick, ¼ teaspoon garlic salt, ¼ teaspoon onion salt and 1 teaspoon mustard seed.

Form into two rolls and wrap separately in aluminum foil. Place in the refrigerator for 24 hours.

Place rolls on a broiler pan with a rack and bake at 325 for 1 ½ hours.

Open one end of foil package and drain out the liquid. Cool and slice thin.

SMOKED TURKEY

2008-01-11T12:44:00.000-07:00

Jim has established quite a reputation for his smoked turkeys. Our friends look for them at potlucks and parties, and he often gets requests to do them for people who are celebrating a special occasion. We also give them away at Christmas in the goody boxes we fix for the kids.

The turkey should be no larger than 12 pounds.

Brine: 1 cup brown sugar
¾ cup Tenderquick or 1 cup if you prefer more salt
1 quart apple or cranberry juice
1 tablespoon rosemary
1 tablespoon sweet basil

Bring to a boil, let cool, pour over the turkey and add enough cold water to cover the turkey which has been placed in a three-gallon crock, or in a plastic or stainless steel container.

Leave in the brine in the refrigerator for at least four days to thoroughly cure. Rinse the turkey off and hang on the smoker rack.

Use string to tie the legs together and keep the wings close to the body. Let hang until it feels tacky to the touch.

Preheat the Little Chief Smoker, place the turkey in smoker, and smoke for 4 to 6 hours (depending on size and outdoor temperature).

Use apple or hickory chips for smoking.

After smoking, place the turkey in a pan lined with foil.

Add 1 cup of water, cover with foil, and bake at 300 for about 15 minutes per pound or until the bird reaches an internal temperature of 160.

During the last half an hour, uncover and baste several times with honey. It’s ready to eat without further cooking.

Jim uses the same brine to do Cornish game hens and chickens. Reduce the time they are in the brine and also the time in the smoker and oven.

These make nice gifts for individuals who couldn’t use an entire turkey.

The game hens are exceptionally good.

BARBECUED CHICKEN OR RIBS IN THE OVEN

2008-01-07T13:37:00.000-07:00

This method works well for me and results in chicken or ribs that have much less fat.

Salt the meat lightly and place in a foil-lined pan (frozen meat is o.k.).

Cover tightly with foil. Cook at 350º for one hour, or longer if frozen.

Remove the foil and drain off all the fat and liquid that has accumulated in the bottom of the pan.

Cover meat with any barbecue sauce you prefer and continue baking, uncovered, for another hour or so until the meat is very tender.

It helps to turn the meat in the sauce every 15 minutes.

Note: Lining the pan with foil before you start is a good idea—saves having to wash a sticky, messy pan. This method works really well for chicken wings.

RICE KRISPY BARS

2008-01-01T13:00:00.001-07:00

Joy brought these bars to the Olson Cousin Reunion that was held soon after we moved into our house on Crazy Mountain Road at Montana City.

Combine and bring to a boil:
1 cup white syrup
1 cup sugar
1 cup peanut butter
Pour over:
5 cups Rice Krispies
1 cup chocolate chips

Press into a 9x13 greased pan. Let cool and cut into bars.

RICE KRISPY TREATS

2008-01-01T12:59:00.001-07:00

This recipe is for Jennifer.
I have included this recipe just in case they should ever, heaven forbid, decide to take the recipe off the marshmallow package.

Melt 3 tablespoons butter or margarine in a large pan over low heat.
Add 40 large marshmallows and stir until mixture is melted and smooth.
Stir in 6 cups of Rice Krispies until lightly coated.
Press firmly into 9x13 pan, cool and cut into squares.

I found this information on the back of the marshmallow package:
5 regular marshmallows equal ½ cup
1 regular marshmallow equals 10 miniature marshmallows
That means you would have to count 400 miniature marshmallows to make the above recipe.
I would suggest using the regular size or just use 4 cups of miniatures.

LAYERED COOKIE BARS

2008-01-01T12:57:00.002-07:00

1st layer: ½ cup melted butter or margarine
2nd layer 1 cup graham cracker crumbs
3rd layer 1 cup shredded coconut
4th layer 1 package chocolate chips (I like milk chocolate chips)
5th layer 1 15-oz. can of sweetened condensed milk
6th layer 1 cup chopped nuts

Melt butter in 9x13 pan.
Sprinkle crumbs evenly over butter.
Add coconut, chocolate chips, and nuts.
Pour sweetened condensed milk evenly over top.
Bake at 350 for 25 to 30 minutes.
Cool in pan and then cut into squares.

COCONUT MACAROONS

2008-01-01T12:57:00.001-07:00

In a mixing bowl, combine:
22/3 cup of flake coconut
2/3 cup sugar
¼ cup flour
¼ teaspoon salt
1 cup of sliced or chopped almonds

Stir in and mix well:
4 egg whites
1 teaspoon almond flavoring

Drop by teaspoonfuls on lightly greased cookie sheet and garnish with candied cherry halves if desired. Bake at 325 until lightly browned, about 20 minutes. Watch carefully so they don’t burn. Should make about 30 cookies.

CHOCOLATE MOUSSE

2008-01-01T12:55:00.000-07:00

Everyone loves this dessert.
It can be made well in advance of when you plan to serve it because it freezes nicely.
Just remember to take it out of the freezer and place it in the refrigerator several hours before serving.

Melt together in a bowl in the microwave:
1 package chocolate chips
½ cup milk

Stir well, about every 30 seconds, until smooth and then let cool.
Meanwhile, combine the following:
1 8-ounce package softened cream cheese
¼ cup powdered sugar
1 teaspoon vanilla
Combine the two mixtures after the chocolate has cooled.

Whip:
1 pint heavy cream (Kool Whip won’t work)
Add it to the chocolate mixture. I use a wire whisk to make it go a little faster.
Pour into a 10-inch spring form pan into which you have placed a crumb crust. I buy either Keebler’s graham cracker or shortbread crust and just dump it into the spring form pan and level it out a little to cover the bottom.

Refrigerate for several hours before serving, or freeze for later use.
Garnish with Kool Whip and nuts. This is my old standby whenever I am asked to bring dessert to a potluck. I also make it for holidays as it is one of Casey and Jennifer’s favorites. If you can find them, use chocolate-raspberry chips; the result is wonderful.

These are two cookie recipes that I can never remember which cookbook they are in so I have to do a search every time I make them, usually at Christmas.

The macaroons are Jim’s favorite.

STRAWBERRY ARGUMENT CAKE

2008-01-01T12:54:00.001-07:00

I can’t imagine how this got it’s name.
The recipe came from an old square-dance friend, Dorothy.

Place in a 9x13 cake pan in the order given:
4 cups chopped rhubarb 1 small package strawberry Jell-O
1 cup sugar 1 yellow cake mix
1 cup melted margarine 1½ cups water

Bake at 350 until slightly browned on top, about 30 minutes.

Serve with whipped cream, Kool Whip, or ice cream.

PINEAPPLE CAKE

2008-01-01T12:52:00.000-07:00

This recipe came from Dave’s old friend, Darlene. It makes a nice moist cake and is easy to put together.

Beat with a wire whisk:
2 eggs

Add the following ingredients in the order given; beating well after each addition (Beat by hand, don’t use a mixer):

1 20-ounce can crushed pineapple, including juice
2 cups flour
1 cup white sugar
1 cup brown sugar
2 teaspoons baking soda
1 cup chopped walnuts

Pour into a greased 9x13 pan and bake at 350 for 45 to 50 minutes.

For the frosting, combine a small package of cream cheese, ½ cup butter, 1 teaspoon vanilla, ½ teaspoon ginger, and 2 cups powdered sugar.

Sprinkle with chopped nuts.

BONNIE'S PEPPERMINT PIE

2008-01-01T12:51:00.000-07:00

Bonnie and Jim are Barbara’s in-laws, parents of her husband, Bill. We have had many good meals at their home in Bozeman. I had never heard of peppermint pie until Bonnie brought it to our house for a holiday dinner. We were saddened when Bonnie passed away in November of this year.

The recipe will make two 8-inch pies.
Two days before you plan to serve the pie, whip one pint of cream until it is very stiff.

Fold in:
24 large marshmallows cut into small pieces. I recently read that it takes 10 marshmallows to fill a cup. According to that formula, I think that two and a half cups of miniature marshmallows would work fine.

½ cup crushed peppermint candy.
Pour into two graham cracker crusts and refrigerate until serving. The original recipe called for “two 5-cent peppermint sticks.”

Bonnie said she thought this would probably equal a half cup of candy. The peppermint melts and looks very pretty when the pie is cut to serve. This is a nice refreshing dessert to serve after a large meal.

CHERRY PIE RECIPE

2008-01-01T12:50:00.001-07:00

One box of Pillsbury pie crust from the deli case. Fill with two cans of Wilderness cherry pie filling. Follow directions on back of pie filling can for baking instructions.

A story Grandpa Lee told me a long time ago was that when he was returning to the United States on a troop ship at the end of World War I, he wasn’t able to eat the steamed food they cooked for the soldiers. When the ship reached New York City, an old lady was on the dock selling raisin pies. He bought one and ate the whole thing.
And who could forget the Thanksgiving when Louise, the cat, jumped from the top of the refrigerator and landed in the pumpkin pie, leaving four perfect paw prints. Fortunately, the pie had been covered with a tea towel. A little extra whipped cream disguised the damage and no one was any wiser.

PIE

2008-01-01T12:44:00.000-07:00

I have never acquired the skill it takes to make a pie crust. Grandma could whip up a dozen crusts in no time at all, and they were always flaky and. tender. Obviously, I did not inherit that special gene. Grandma always looked forward to getting yellow transparent apples from the Raisls’ in Missoula as she said they were the very best for pie. The peelings were dumped in her flower garden for compost and now, in the back yard of her house in Clancy, there is an apple tree that must have sprouted from a seed. Don’t know if it’s a yellow transparent, but the apples are large and do make good pie when I make them with Pillsbury pie crusts from the deli case at the grocery store.

The Zimmerman kids will remember their dad suggesting that I rinse out my pie crusts and use them over again. So, I did. When the empty crust came home in his lunch box, I refilled it with pudding and sent it in his lunch the next day. That day the pie crust came home filled with wild flowers. I appreciated his sense of humor, but, from then on – no more pie in lunch box.
I took a cherry pie out to Ted and Karen’s house for Easter one year, and one of the other guests said it was the best cherry pie he had ever eaten. I told him it was a secret old family recipe but I would gladly share it with his wife.

AUNT LENA’S RHUBARB JAM

2007-12-11T21:52:00.000-07:00

Combine and let sit over night:

5 cups chopped rhubarb
3 cups sugar

In the morning, bring to a boil and cook 10 minutes

Then add:

1 3-oz. package of strawberry Jell-O.
Pour into jars and seal. Store in refrigerator.

This recipe was also sent to me by my cousin, Marian Miller, who was Aunt Margaret’s daughter. She lives on a farm near Towner, North Dakota.

PINEAPPLE DUMP CAKE

2007-11-25T00:33:00.000-07:00

This is a new addition to my collection of recipes.

Jim and I were watching the fellow who does a dutch oven cooking class on PBS.

He made this dessert in a dutch oven but we decided that it could just as easily be baked in the oven.

The results were pretty good and I now make this often because it can be made in just a few minutes, except for the baking.

In a 9x13 glass pan, spread in the order given (don’t stir):
1½ cup brown sugar
1 cup melted margarine
1 large can crushed pineapple (don’t drain)
1 small can pineapple chunks
1 yellow cake mix—straight from the box
a few sliced almonds or pecans
Pour carefully over the top of this, trying to moisten all the cake mix (it’s o.k. if you don’t):
1 can of lemon-lime soda

Bake at 350 until top is nice and brown and the fruit mixture is bubbling.

This is good either warm or cold, topped with Kool Whip or, I suppose, whipped cream would even be better.

PINEAPPLE UPSIDE DOWN CAKE

2007-11-25T00:31:00.000-07:00

Of all the pineapple upside down cakes I have tried, this one is the best.

It’s also from the 1950 edition of the Betty Crocker Cookbook.

This is also good made with canned peaches.

Melt 1/3 cup butter in the bottom of a heavy 10-inch skillet.
Sprinkle ½ cup brown sugar evenly over the butter.
Arrange fruit (pineapple, maraschino cherries, and pecans) in an attractive pattern on top of butter and sugar.

To make the batter, beat until thick and lemon-colored:
2 eggs

Gradually beat in:
2/3 cup sugar

Add all at once:
6 tablespoons juice from fruit
1 teaspoon vanilla

Mix together and beat in all at once:
1 cup flour
1/3 teaspoon baking powder
¼ teaspoon salt

Pour cake batter evenly over the fruit.

Bake until a wooden pick thrust into the center of cake comes out clean.

Immediately turn upside-down on a serving plate.

Don’t remove the pan for a few minutes as the brown sugar mixture will run down over the cake instead of clinging to pan.

Serve either warm or cold with whipped cream.

ZUCCHINI BROWNIES

2007-11-25T00:22:00.000-07:00

I don’t remember where this recipe came from but I make it a lot.

When I have extra zucchini, I shred it in my food processor and package it in two-cup packages, the amount called for in the recipe. The recipe does not call for eggs.

In a large bowl, combine:
2 cups flour
1½ cups sugar
1 teaspoon salt
1 teaspoon soda
1/3 cup cocoa

Add the following:
½ cup oil
2 cups grated zucchini (I usually peel it)
2 teaspoons vanilla

Mix together well and spread in a 9x13 cake pan. Sprinkle with nuts and chocolate chips. I like walnuts and maxi milk chocolate chips. Bake at 350 for 25 to 30 minutes. When it is done, it will spring back up when touched lightly with your finger. My oven, at our altitude, takes 25 minutes.

Option: Add a teaspoon of almond flavoring or ¼ cup of amaretto liqueur to the batter with the zucchini. It gives it a nice flavor.

I took these brownies to work with me and one of the fellows ate several. He couldn’t believe it when I told him they were made from zucchini. He had made a vow that zucchini would “never pass his lips.”

FLUFFY WHITE FROSTING

2007-11-25T00:20:00.000-07:00

This icing is a lot like the old-fashioned seven minute frosting that had to be cooked in a double boiler.

This is much easier and pretty well fool-proof to make.

The recipe came from the 1950 edition of the Betty Crocker Cookbook.

It’s good on moist, dark, Chocolate Cake Supreme.

Mix thoroughly in a saucepan:
1 cup sugar
1/3 cup water
1/3 teaspoon cream of tartar

Boil slowly without stirring until the syrup spins a 6-to 8-inch thread when the syrup is poured from the tip of a spoon.

While the syrup is cooking, beat until stiff enough to hold a point:
2 large egg whites
Pour the hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly.

Add:
1½ teaspoon vanilla (or almond)

Beat until frosting holds its shape. Spread between layers and/or on top of cake.

It’s optional to sprinkle with coconut or nuts but they do keep the frosting from sticking when covered with waxed paper.

MOIST CHOCOLATE CAKE SUPREME

2007-11-25T00:08:00.000-07:00

This chocolate cake is dark and moist and absolutely delicious.

I made this cake for our 4th of July picnic the year Jeff and Brock were home on vacation.

Six months later, in a telephone conversation, Brock reminded me that he sure liked that chocolate cake!

Combine in a bowl:
2 cups sugar
1 cup cocoa
¼ teaspoon salt
1 cup cooking oil

Add:
2 eggs (one at a time)
1 tablespoon vanilla

Combine:
2 cups warm water
2 teaspoons baking soda
Add this mixture alternately to the chocolate mixture with:
2¼ cup flour

The first and last additions should be flour. Pour into a greased and floured
9x13 inch pan.

The batter will be very thin. Bake at 350 for approximately 45 minutes, or until the cake tests done .

If you stick a toothpick in the center it should come out clean.

PAM’S ENGLISH TRIFLE

2007-11-25T00:06:00.000-07:00

We traveled to England in September, 2002, to attend Alyssa’s wedding to Gary which took place on September 21 at St. Ives in Cornwall.

The day we arrived in London, we were invited to the home of Gary’s parents, Stan and Pam.

Pam had cooked a traditional English dinner for us.
It consisted of leg of lamb with mint sauce, roast chicken, carrots, peas, cauliflower, broccoli, roasted potatoes, gravy, and Yorkshire pudding.

The dinner was lovely. For dessert we were served trifle and a chocolate gateaux.
The trifle was delicious, and much different from what I expected.

When Alyssa visited us in December, she added this recipe, which Pam gave to her to fix for Gary.

Alyssa added a translation of some of the ingredients.

One package of sponge, either ladyfingers or swiss roll
One small package strawberry jelly
One can fruit cocktail
One small package quick-set custard
Small container of chocolate Hundreds and Thousands
Single or double cream to pour on top

Make strawberry jelly.

Put sponge, cut up in pieces, in the bottom of a large glass bowl (use a whole sponge if a large bowl).

Drain juice from the fruit cocktail (not fruit salad) and pour fruit over the sponge.

Pour jelly over the combination and leave to set in the refrigerator.

When ready, make custard and pour on top of jelly when cool, but still pourable (not completely set).

Per Gary’s request, add a liberal sprinkling of Hundreds and Thousands.

Serve with choice of single or double cream.

Notes:
Sponge—white or vanilla cake, sliced
Jelly—Jell-o
Hundreds and Thousands—chocolate sprinkles
Single or Double cream—9whipped cream, light or heavy

FOUR LAYER DESSERT

2007-11-25T00:05:00.000-07:00

This recipe won a first prize at a Blue Shield dessert contest we held for some sort of a fundraiser.

The lady who won (can’t remember her name) shared the recipe with me for which I am grateful, because it’s what I make when I want something really good for dessert.

It seems right to make it with lemon pudding for Easter.

First layer:
1 cup flour
½ cup melted butter or margarine
½ cup chopped pecans
Mix together and pat into the bottom of a 9x13 inch pan. Bake for 15 minutes at 325.
Cool completely.

Second layer:
8-oz. cream cheese at room temperature
1 cup powdered sugar
1 cup Kool Whip (do not use whipped cream)
Mix cream cheese and powdered sugar. Stir in Kool Whip. Spread over first layer.

Third layer:
2 small packages instant pudding. lemon and chocolate are both good.
3 cups milk
Beat until thick.
Pour over third layer.
(A can of cherry or blueberry pie filling can be substituted for pudding and milk layer.)

Fourth layer:
Spread with Kool Whip and sprinkle with pecans.
Chill several hours before serving.

RUM SAUCE

2007-11-25T00:04:00.000-07:00

Combine in a small pan:
¼ cup brown sugar
½ cup butter or margarine
½ cup of cream.

Boil, stirring constantly, for one minute.

Stir in 1 teaspoon rum flavoring.

Serve hot over cake.

APPLE PAN DOWDY

2007-11-25T00:02:00.000-07:00

I am not sure that this is a traditional “apple pan dowdy” but that’s what the Occident and King Midas Whole Grain Bake Book (1960) called it.

It can be used as a dessert with a caramel rum sauce and whipped cream, or just sprinkled with powdered sugar. This is another recipe that my quilting companions really like. Sometimes I use part or all white flour instead of the whole wheat. Usually I double the recipe and bake it in a 9x13 cake pan.

Combine in a mixing bowl:
1 cup whole wheat flour 1/3 cup shortening
1 cup sugar 1 egg
1 teaspoon soda 2 cups chopped apples
1 teaspoon cinnamon 3 tablespoons water
½ teaspoon salt
½ teaspoon nutmeg

Beat two minutes at medium speed.

Spread in a 9-inch pan which has been greased and floured (or sprayed with non-stick spray) on the bottom.

Bake at 350 until it springs back when touched lightly in the center. In my oven this takes about 35 minutes.

BROWNIES

2007-11-24T23:54:00.000-07:00

One brownie mix
Two eggs
Cup of milk

Bake 15 minutes.

Makes 7 brownies.
(Signed) Barbara Lee

Note to Barbara from her mother: Please let me know how you cut a pan of brownies into 7 pieces. Thank you.

JORDAN’S RECIPE FOR STRAWBERRY PIE

2007-11-24T23:53:00.000-07:00

I hope you enjoy this original recipe as much as I did when I received it in a Mother’s Day card from Granddaughter Jordan Grace when she was about 5.

½ cup water
1 stick butter
½ cup milk
6 strawberries
2 cups oil
½ cup sugar
2 cups flour
Stir oil, water and flour with a spoon.

Roll out to make 2 crusts. Put one crust on bottom of pan.

Smash it down with your thumb.

Cut strawberries with a little knife and put in pie.

Melt butter and put in pie with strawberries.

Put crust on top and smash edges with thumbs. Dump all the milk and sugar on top. Spread with a knife. Bake in oven at 2.

And here is another interesting recipe I came across in my recipe collection. I regret that it fails to mention what brand of brownie mix!

BRIDGE OF THE GODS CHEESECAKE

2007-11-24T23:51:00.000-07:00

This recipe came from a cookbook I bought at Hood River, Oregon. The cookbook contains recipes from hotels and restaurants in the beautiful area around the Hood River Valley and the Columbia Gorge.

I make this cheesecake a lot because I like its smooth custard-like texture. Casey asks for this for his birthday cake. It’s good with any kind of topping, but I especially like to top it with huckleberry jam or fresh raspberries.

Place a Keebler’s graham cracker or shortbread crust in the bottom of a 9 or 10-inch spring form pan. Smooth it out so the bottom of the pan is covered.

Bottom layer:
4 eight-ounce packages cream cheese at room temperature
1 cup sugar
1 teaspoon vanilla
1 teaspoon almond extract
2 eggs
Topping:
2 cups sour cream
1 teaspoon almond extract
¾ cup sugar
Juice of ½ lemon (I use two tablespoons bottled lemon juice)

Beat together cream cheese, sugar, vanilla, and almond extract until there are no lumps.

Add eggs; beat only until blended. Pour onto crust and bake at 350 on the top shelf of oven for 30 minutes, or until set.
(At our altitude, I bake about 10 minutes longer.)

Take out of the oven and let sit for 5 minutes.

Meanwhile, combine topping ingredients. Pour on top of cheesecake.

Bake again for 10 minutes.
When cool, refrigerate all day or overnight.

CLOEY’S SPUDNUTS

2007-11-24T23:49:00.000-07:00

Cloey is one of the best cooks and most ambitious ladies I know.

For many years, she and my Cousin Vernon have lived in Circle, Montana, where they own a laundromat and a trailer court.

Cloey plays the piano for church, was the editor of the Circle Banner, was the local beautician and heaven only knows how many other things she was involved in, as well as earning quite a reputation for her sense of humor.

Cloey and Vernon raised 5 children: DeWayne, Ordean, Leanne, Alan, and Darrell.

One year, when the kids were in high school, she and her helpers baked enough Spudnuts to finance a trip for the entire Circle High School band to perform in the Rose Parade.

Dissolve 1 package of yeast in ½ cup warm water.

Combine:
The yeast
1 cup scalded milk which has been cooled
1 cup mashed potatoes
2/3 cup shortening
½ cup sugar
2 eggs
1 teaspoon salt
5 cups flour

Knead well, using about half a cup of flour to keep from sticking. Let raise for 1½ hours.

Roll ½ inch thick, cut with a donut cutter, and fry at 375 until light brown.

Drain and dip in powdered sugar glaze.

These donuts can be frozen after cutting and fried later, or they may be fried and then frozen.

GRANDMA OLSON’S DONUTS

2007-11-24T23:48:00.000-07:00

Grandma must have made thousands of these for us and for parent-teacher conferences at the school in Clancy.

My dad loved them—so did all the Clancy school parents.

Ingredients:
3 eggs
1 cup sugar
3 tablespoons melted shortening
1 teaspoon vanilla
3½ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon soda
½ teaspoon nutmeg

Beat the eggs well and add the sugar and melted shortening. If you want to, add a teaspoon of vanilla now.

Sift the dry ingredients together and add them to the egg mixture alternately with:
1 cup buttermilk.

(That is: 1/3 of the flour, half the buttermilk, 1/3 of the flour, other half of the buttermilk, balance of the flour.)

Chill the dough for an hour or so; then roll on a floured board to about a half inch thick; cut with a donut cutter and fry in deep fat heated to about 375.

I find it is easier to cut all the donuts and place them on wax paper before I start frying them.

The dough is sticky so use a lot of flour to roll, but don’t work the dough any more than you have to.

When one side of the donut is brown, turn it and fry until the second side is brown.

Be sure to fry the donut holes, too.

Drain on paper towels. When they are still warm, shake them in a bag with sugar (or sugar and cinnamon)—or just leave them plain.

CLOEY’S BRAN BUNS

2007-11-24T23:46:00.000-07:00

My cousin Cloey keeps a supply of these buns in plastic bags in her freezer to give to grandkids when they come to visit. Fortunately, she usually has these on hand when we visit them at Circle.

Soften:
2 packages of dry yeast in
1 cup warm water

Combine and cool to luke warm:
1 cup hot water
1 cup All Bran

In a mixing bowl mix:
½ cup sugar
1 cup shortening
1½ teaspoon salt
2 eggs
the Bran mixture
the yeast mixture
3 cups white flour

Mix for a couple of minutes with the mixer.

Then stir in with a spoon:
3 additional cups of white flour

Let the dough raise in the same bowl until it has doubled.
No kneading! Then make the buns.
I rolled the dough out and cut the buns with a glass.
Cloey pinches off dough and makes it into buns.

When I asked her about this she said, “it all tastes the same.”

Let the buns rise again until double, probably an hour, then bake at 375 until nicely browned.

LEMON YOGURT MUFFINS

2007-11-24T23:45:00.000-07:00

When I worked as a secretary to the Tax Committee of the Montana Legislature, I would sometimes treat the committee members to muffins when they met early in the morning.

Sometimes I would use muffin mixes, but when I made these, they were always the first to disappear.

Combine in a large bowl:
2 cups flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon soda
½ teaspoon salt
Mix the following together and stir into the dry ingredients, just until dry ingredients are dampened (don’t overmix):
8 ounce container of lemon yogurt
½ cup oil
½ teaspoon almond flavoring
2 beaten eggs
1 teaspoon grated lemon peel

Spoon into muffin pan which has been sprayed with Pam. Sprinkle with a streusel mixture made of:
1/3 cup sugar
¼ cup flour
2 tablespoons butter or margarine

Bake at 400 until done, 18 to 20 minutes or until light brown and a toothpick inserted in the center comes out clean Watch carefully.

I have made these with pineapple yogurt, adding a little bit of coconut, and grated orange peel, and they are also good.

CHOKECHERRY SYRUP

2007-11-24T23:44:00.000-07:00

Pick berries when they are fully ripe.

Cover berries with water and boil gently for about 20 minutes.

Drain off the juice and measure 7 cups in a large pan.

Add the juice of one lemon and a box of pectin and boil one minute.

Add 7 cups of sugar, bring back to a boil and boil three minutes.

Place in canning jars and process in boiling water bath for 15 minutes.
(This recipe came from Our Redeemers Lutheran Church Cookbook (1980).

I was grown up before I knew there was any other way to eat pancakes other than with chokecherry syrup and sour cream. Try it!

PANCAKE SYRUP

2007-11-24T23:42:00.000-07:00

I went to the grocery store to buy pancake syrup the other day and couldn’t believe it cost almost $3 a bottle. I came home and looked up this recipe.

In a small saucepan bring ¾ cup of water to a boil.

Reduce the heat to low and stir in 2 cups of brown sugar, stirring constantly, until sugar is dissolved.

Let it boil for a couple of minutes.

Add a teaspoon of maple flavoring. It tastes just as good as the stuff from the store, and it’s nice and warm to pour over your pancakes.

SOURDOUGH PANCAKES

2007-11-24T23:41:00.000-07:00

Mix together:

1¼ cups flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 tablespoon sugar
Add: 1 egg
1 cup sourdough starter
1 cup milk
A few drops of almond flavoring
3 tablespoons oil

Combine the dry ingredients in a large bowl. In a smaller bowl, beat the egg and then add the sourdough, milk, flavoring, and oil. Mix with the dry ingredients. Pour ¼ to ½ cup of batter on a greased griddle which has been heated to medium hot (375). Bake until golden brown on both sides.

FOOD PROCESSOR SOURDOUGH BREAD

2007-11-24T23:40:00.000-07:00

I make triple batches of this bread for our use about every two weeks. It is much less expensive than buying bread at the grocery store and definitely tastes better, too. Once a sourdough pot has been started, it is simple to keep it going. There are packages of prepared sourdough starter in many of the grocery stores. Every time you use the starter, add equal amounts of flour and bottled water. I use a cup and a half of starter when I bake my bread, so I add a cup of water and a cup of flour. I let it sit on the counter over night, stir well, and refrigerate until the next time I need it. It’s important to use bottled water because the chlorine in tap water will kill the action of the yeast over time.

In a two-cup glass measuring cup, combine ½ cup very warm water and a package, or one tablespoon, of yeast. Add a teaspoon of sugar and stir to moisten all the yeast. Let it sit until it starts to bubble.

Meanwhile, combine in the bowl of your processor:
3¾ cups flour (Gold Medal Best for Bread Flour is good)
1½ teaspoon salt and ¼ cup of sugar
2 tablespoons butter or margarine cut into 4 chunks
Process until the butter is well mixed, about ten seconds. Add the following to the yeast mixture in the measuring cup:
½ cup sourdough
2/3 cup milk (no need to warm as in old recipes)

Turn on the processor and pour the liquid slowly down the feed tube. Process until it forms a ball. Let it sit for a couple of minutes so the flour can absorb the liquid. Turn the processor back on and let the dough circle around the bowl about 75 times.

Take the dough out of the processor and place it in a greased bowl in a warm place until it doubles in size. Punch it down really well, turn the dough over so all sides are greased, and let it raise again until double. One test to check if the dough is double is to poke your finger slightly into the dough. If the indentation remains, the dough is doubled. Cut the dough into two parts, form into loaves, and place in two medium-sized, well-greased, bread pans. Let raise again until the dough is about an inch over the top of the pan. Bake at 350 for 30 minutes.

The dough should be nice and brown and sound hollow when tapped. Cool well and store in plastic bags.

BROCK’S TACOS

2007-11-24T23:39:00.000-07:00

Five-year-old Brock taught me how to do this on our last visit to Arizona.

Put a large flour tortilla on a plate. Put it in the microwave for 15 seconds.

Butter it when it’s warm and sprinkle with sugar.

Brock says you have to be very careful when you roll it up.

You have to fold the bottom up a little, and then roll it up from the side, so the butter doesn’t leak out.

I found this a very satisfactory substitute for lefse, and it would be good with brown sugar or a little cinnamon and sugar.

LEFSE

2007-11-24T23:37:00.000-07:00

There are probably as many recipes for lefse as there are Scandinavian cooks. I even have a recipe book that has nothing but lefse recipes in it. This recipe was given to me by Aunt Lena who made great lefse. When she got to the point where she wasn’t able to make it anymore, she gave me her griddle and lefse stick.

One of the first gifts my Dad gave my mother after they were married was a lefse rolling pin. My mother and Aunt Jenny would make huge batches of dough and bake it on top of the wood stove at Aunt Jenny’s house. After my folks moved to Clancy, my Mom and Dad baked lefse on the wood stove in their garage. When I inherited Mom’s rolling pin, it was pretty well worn out, and I was having trouble getting the dough out of the grooves, so Jim bought me a new one. A couple of Christmases later, he gave me a new griddle, and then later on, a cloth-covered board for rolling. What romantic men! They go to great lengths to ensure their supply of lefse. Now, when we make our lefse, I am the roller and Jim is the baker. He’s getting pretty handy with that lefse stick, but once in a while I have to caution him to just poke the bubbles, not beat the lefse to death!

So here is Aunt Lena’s recipe:

Peel, cube, and boil ten pounds of potatoes. White are the best, but last year we made a batch with Yukon Gold and the dough rolled out just fine. Make sure that no moisture remains on the potatoes. My mom used to drain the potatoes, shake them over the burner to evaporate any moisture in the pan, and then cover them for a few minutes with a dish towel to absorb the steam.

Put through a ricer or a food mill to remove all the lumps. I tried using the food processor but it turned the potatoes to glue. You should have about 12 cups of potatoes. Add ½ cup of half-and-half or cream and ½ cup butter or margarine when the potatoes are still hot. Refrigerate until very cold; overnight is best. When cold, mix in 4 cups flour, 1 tablespoon salt, and ¼ cup powdered sugar. Aunt Lena warns that if you add salt when the potatoes are hot, you will have tough lefse and it will be hard to roll out.

I measure the dough out by 1/3 cupfuls and place it back in the refrigerator. If it gets warm, it gets sticky and is difficult to roll. Roll the dough on a heavily floured surface, turning it over a couple of times as you roll. I start with a regular rolling pin and switch to the lefse rolling pin when it starts to get thin. Roll as thin as possible and try to keep it round (ha ha). Transfer the dough with the lefse stick to the ungreased griddle which has been heated to the highest setting. Fry until brown spots appear on one side, turn it, and do the same thing on the other side. Poke holes with the lefse stick in the large bubbles that appear. Transfer to a wax paper covered countertop and stack one on top of the other as they are baked. Keep a dish towel or a wad of paper towel handy to brush off the flour that accumulates on the griddle (the baker’s responsibility).

When finished baking, fold each lefse round in quarters and, when thoroughly cooled, store in plastic bags in the freezer. Then the roller and the baker argue about who gets to eat the less than perfect lefse—the ones with holes and tears. When serving the lefse, I think it is better if it is allowed to come to room temperature.

In our family the traditional way to eat lefse is to spread it with butter and brown sugar and roll it tightly. My dad loved it with turkey, dressing, and cranberry sauce on holidays. Others like sugar and cinnamon, or jam.

Just don’t insult a Scandinavian by calling it a tortilla, even if there is a slight resemblance.
At the bottom of Aunt Lena’s lefse recipe, she has written “good luck.” She also spells it with an “a” instead of an “e.”

OATMEAL BREAD

2007-11-24T23:35:00.000-07:00

This was a recipe from Better Homes and Gardens (March 1955).

I made this bread often when the kids were young.

Then I lost the recipe.

Many years later (1977) I wrote the magazine asking if they could furnish me with the recipe, and they were able to send it to me.

It’s very good and doesn’t need any kneading.
Soften 2 packages of dry yeast in ½ cup warm water.

In a large bowl, combine and cool to lukewarm:
1½ cups boiling water
1 cup quick cooking rolled oats
½ cup molasses
1/3 cup shortening
1 tablespoon salt
Beat in:
2 cups flour
2 eggs
the softened yeast
Beat well and then stir in another
3½ to 4 cups of flour

Adding some chopped dates, raisins, or finely chopped walnuts is optional.

The dough will be sticky.

Grease the top lightly, cover and place in the refrigerator for at least 2 hours or as long as overnight.

Turn out on a well-floured surface and shape in two loaves.

Place in greased loaf pans and let rise in a warm place until double, about 2 hours.

(It doesn’t take that long at Montana altitude.)

Bake at 375 for 40 to 50 minutes, or until nice and brown and the loaves sound hollow when tapped.

GRANDMA OLSON’S ZUCCHINI BREAD

2007-11-24T23:33:00.000-07:00

This is another recipe that came from Grandma’s hand written cook book.

Combine in a large bowl: (I use a wire whisk to combine the dry ingredients)
2 cups sugar
3 cups flour
1 teaspoon salt
1 teaspoon soda
¼ teaspoon baking powder
2 teaspoons cinnamon
Combine and add to the dry mixture:
3 eggs
1 tablespoon vanilla
1 cup oil
2 cups grated zucchini
Then add, if desired:
1 cup raisins or dates
½ cup chopped nuts
Pour into 2 well-greased loaf pans and bake at 350 until a toothpick stuck in the middle of the loaf comes out clean.

After the bread has cooled, wrap tightly in foil.

This freezes well and is nice to have on hand when unexpected company drops in.

I also tried baking this bread in wide-mouth pint Kerr jars.

Just spray the inside of the jars with Pam, fill half full, place jars on a cookie sheet and bake as above.
When cool, place lids on jars and place in the freezer.

Nice to take along for picnics or for a snack when traveling.

TWICE BAKED POTATOES

2007-11-24T23:29:00.000-07:00

Choose medium-sized baking potatoes and bake in the oven until tender.

Cut a slice from the top of each potato and scoop the potato pulp into a bowl and mash with about 2 tablespoons sour cream for each potato.

Add salt and pepper, some chopped green onion, bacon bits and shredded cheese.

Refill the potato skins.

Place additional cheese on top of each potato.

Bake until potatoes are hot and cheese has melted.

BAKED SWEET POTATOES

2007-11-24T23:28:00.000-07:00

Pick out baking size potatoes, either yams (the red ones) or sweet potatoes (the yellow ones).

I cut off the ends and poke three or four holes in each potato to keep them from exploding.

Lay them on a piece of foil, to keep the juice from burning in the bottom of your oven and smoking you out of the house.

Bake the potatoes at 350 about an hour, or until they feel soft when you squeeze them with a potholder.

Serve with butter, salt and pepper, or dress them up a little by letting each person add some brown sugar and a sprinkling of cinnamon.

They were served to us this way at a restaurant in Arizona.

SPEEDY SCALLOPED POTATOES

2007-11-24T23:27:00.000-07:00

This recipe came from Karen Zimmerman.

Place a package of frozen hash browns in a casserole.

Add a couple of chopped green onions.

Mix a can of Campbell’s cheddar cheese soup with about a half a can of milk or more to cover potatoes.

Pour over the potatoes and bake until tender.

A little ham or bacon can be added.

CHEESY BAKED POTATOES

2007-11-24T23:26:00.000-07:00

This recipe was sent to me by Eunice Everson Osterhues when I was attempting (not too successfully) to collect recipes from family members.

Her grandparents, Ole and Gina Everson, were my dad’s cousins.

Gina was my godmother. I loved going to their house because the food was always abundant —sometimes two or three kinds of meat at one meal—and Gina would let me eat her home-churned butter with a spoon!

Slice cooked potatoes into a two-quart casserole.

Mix a can of Campbell’s Cheddar Cheese soup, a package of Shilling’s sour cream sauce mix, ½ can of milk and a pinch of pepper.

Pour over the potatoes; sprinkle with ¼ cup of seasoned croutons. Bake at 350 for an hour

CREAMED NEW POTATOES WITH PEAS

2007-11-24T23:20:00.000-07:00

This was something we always looked forward to when we had a big garden.

Even without a garden, it’s easy to fix.

Peel, cut into medium size chunks, and boil potatoes with salt, a bay leaf, and a couple slices of onion until potatoes are barely tender.

If you can get new potatoes, that’s great; otherwise, use red ones.

Drain every last bit of moisture from the potatoes.

While the potatoes are cooking, make a white sauce using 4 tablespoons of real butter, 4 tablespoons of flour, and two cups of half-and-half. Season to taste with salt and white pepper.

When the sauce has thickened, add a cup of fresh (or frozen) peas and cook for a couple of minutes, stirring constantly to keep from sticking and burning.

Pour the sauce over the potatoes. I like fried chicken with my peas and potatoes. Don’t even think about counting the calories.

MASHED POTATOES

2007-11-24T23:18:00.000-07:00

This recipe is specially for Alyssa, who does love her mashed potatoes.

Peel and cook several russet (white) potatoes.

When they are done, drain off all the cooking water.

Return the pan with the potatoes to the stove and shake the pan over the heat until every last bit of liquid has evaporated.

This is the secret to good fluffy mashed potatoes.

Add two or three tablespoons butter and a little milk and mash either by hand or with a mixer.

Add more milk a little at a time until they reach the consistency you like.

Add salt and pepper to taste.
Serve with a small chunk of butter on top and, if you want to be fancy, sprinkle with some paprika.

There are a lot of other things that can be added (cheese, a little garlic) and at our house we use fresh chives when they first come up in the spring.

It’s sort of a sign that spring has finally arrived.

When I was growing up, Christmas dinner always included potatoes cooked with a few rutabagas which were then mashed together with butter and milk (or cream).

Evidently, this was an old Norwegian delicacy and Christmas custom, and it was good.