Vintage Recipes from Laurie
2 eggs, beaten
1/2 C. milk
1 t. sugar
1 t. salt
1/3 C. onion, diced
2 slices bread (cut into cubes)
1 lb. can cream-style corn
1 C. rice cereal
Toss 1 C. of rice cereal with 3 T. of melted butter. Combine eggs and milk and other ingredients and put into a 1 1/2 qt. dish. Add the topping. Bake at 350 degrees for about 1 hour.
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This recipe came from Doerflinger’s Ice Cream counter ( a department store in La Crosse, WI). The store and restaurant have been gone for many years now.
1 C. chopped dates
2 C. water
2 C. white sugar
1 C. white Karo syrup
1/2 t. salt
1/2 t. Mapeline flavoring
1/2 C. chopped pecans or walnuts
Bring dates and water to boil and boil for a few minutes. Add syrup, sugar and salt and bring to a hard boil. When cool, add flavoring and chopped nuts. Serve over ice cream.
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This is from my Grandma Ella. I have no idea how it got that name.
1 1/2 lb. ground beef
3/4 C. diced bacon
2 large onions, diced
1 1/2 t. prepared mustard
1 1/2 T. vinegar
salt and pepper to taste
9 potatoes, diced
3 C. boiling water
1 can peas
1 C. carrots
Sear meat with bacon and onion. Add mustard, pepper and vinegar. Add potatoes, peas and carrots. Add salt and water, then cover and simmer 1 hour.
From the kitchen of Ella Meyer
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Here’s another oatmeal cookie recipe from my Grandma Ella.
1 C. shortening
1 C. brown sugar
1 C. sugar
2 eggs, well beaten
1 t. vanilla
1 1/2 C. flour
1 t. salt
1 t. soda
3 C. quick cooking oatmeal
1/2 C. chopped nuts
Cream sugar and shortening. Add eggs and vanilla. Beat well. Add sifted dry ingredients. Add oatmeal and nuts. Shape into rolls and chill overnite in the refrigerator. Slice 1/4 inch thick. Bake on ungreased cookie sheet for 10 minutes.
From the kitchen of Ella Meyer
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1/2 C. margarine
1/2 C. sugar
1/2 C. brown sugar, packed
1 egg
3/4 t. vanilla
1 C. flour, sifted
1 t. baking powder
1/4 t. soda
1/4 t. salt
1/2 C. rolled oats
1 C. corn flakes
1/2 C. coconut
Cream margarine and sugars together. Add egg and vanilla and mix until smooth. Sift dry ingedients. Stir in oats, cornflakes and coconut. Drop by teaspoon on greased cookie sheet. Bake at 325 degrees for 12-15 minutes. Makes 5 dozen.
From the kitchen of Ella Meyer
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This recipe comes from my Aunt Jinny.
1/3 C. butter
1 C. sugar
1/2 C. milk
2 eggs
1 1/2 C. flour
1 t. baking powder
1 C. hickory nuts
1 t. almond extract
Bake at 350 degrees for 30 minutes in an 8 inch square pan.
From the kitchen of Virginia Twite.
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2 Eggs
1/4 t. salt
1 C. sugar
1 t. vanilla
1/2 C. hot milk
1 T. butter
1 t. baking powder
1 C. flour
Beat eggs until light in color. Beat in sugar, salt and flavoring. Beat in hot milk and butter. Sift in flour and baking powder. Bake at 350 degrees for 25-30 minutes.
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2 C. regular flour
1 t. baking powder
1/4 lb. butter
1 C. sugar
2 eggs
1 C. ripe mashed bananas
1 T. water
1/2 C. golden raisins
Cream butter and sugar. Add beaten eggs. Sift dry ingredients. Dissolve baking soda in water. Add all of the above with raisins and mashed bananas. Beat until smooth. Pour into greased loaf pan and let stand 20 minutes. Bake 1 hour at 350 degrees. (Personal note: I made this yesterday and in my oven, it took 1 hour and 10 min.)
From the kitchen of Ella Meyer
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1 lb. ground hamburger
1/2 t. Tabasco sauce
1/2 C. milk
1 t. salt
Combine, shape into 4 large burgers, cook in lightly oiled skillet. Serve on buns with “fixin’s.”
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2 C. cooked beans
1 medium onion
1 sm. green pepper, chopped
2 T. butter
1 1/2 lbs. ground beef
1 can (16 oz.) tomatoes
1 can water
1-2 T. chili powder
1 t. cumin seed (optional)
1/2 t. Tabasco sauce
1-2 t. salt
1/2 t. sugar
Slowly cook onion and green pepper in butter about 5 minutes, stirring occasionally. Add meat; cook until browned lightly, stirring enough to break up meat into bite-size pieces. Add water and remaining ingredients except beans. Cover and cook slowly 1 to 1 1/2 hours, adding more water if needed. Mash a few beans to thicken chili a little. Add beans and a dash of Tabasco. Heat thoroughly. Serve alone or on a bun. 8 servings
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