Another hand written card, this one in black ink. I think that the first three ingredients would be added together seperately and then added to the scalded milk mixture after. Could be wrong.
3 T yeast
1/2 C water
1 t sugar
scald milk 1 C
3/4 C shortening
2 t salt
3/4 C sugar
Mix well in mixer
2 eggs
1 C cold water
add milk mixture if not too hot
7-8 C flour
A little stiff let rise tilt double
Make rolls.
Let rise
Bake 350 20 minutes
Crescent Rolls & Doughnuts
This is written in ink with some stains on it. Also, this one sort of has directions.
1 C mashed potatoes
3/4 C shortening (oil)
4 T yeast in 1 C warm water
4 eggs
1 T salt
1 qt milk or powdered milk
2/3 C sugar
12-14 C flour
(dough that will roll)
4-5 min then put in pan & let rise. Punch down, let rise again. Take half & roll out – about 25 on cookie sheet. 350 – 15 minutes.
This is handwritten in ink. There are only ingredients, no instructions – I keep hearing Grandma saying, well, you do it until it’s done. I suppose it’s just good she actually wrote down the quantities!
1 c mashed potato
3/4 c oil
1 c water
1 T salt
12-14 c flour
1 qt milk
4 beaten eggs
4 T yeast
350 degrees 15 min.
And it’s gonna make a boatload of rolls too. . . .
This is a typewritten 3 x 5 card. No idea where Grandma got THIS!
1 gallon boiling water
4 t clorinated bleach (her spelling and I’m not sure what un-chlorinated bleach would be)
2 c sugar syrup (water and sugar light syrup - no idea)
4 T green guard (micronized iron)
Saw tree butt at angle, beat butt with hammer. Set tree in mixture for 12 hours. As water is used up, add warm water.
Market Street Clam Chowder
1 cup diced potatoes
1 cup diced celery
1 cup diced onions
1 cup diced green pepper
1 cup diced leek
3/4 cup chopped clams
3/4 tbsp. ground black pepper
1 1/2 tbsp. salt
3/4 tbsp. whole thyme
6 bay leaves
1 tsp tabasco
3/4 cup sherry
2 cups water
3/4 cup clam juice
3/4 cup melted butter
1 cup flour
2 quarts half & half
Combine melted butter and flour in oven-proof container and bake at 325 for 30 minutes. In large saucepan, combine remaining ingredients except half & half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half & half until blended. Heat to serving temperature, stirring occasionally.
Serve immediately.
Makes 12 servings.
Stir Fried Catfish
4 farm raised catfish fillets
3T. lemon juice
3T. soy sauce
3T. vegetable oil
1C. thinly sliced red pepper
1C. sliced celery
1C. snow peas
1C sliced fresh mushrooms
2T cornstarch
3/4C water
1t. salt
1/2t. pepper
Hot cooked rice
Cut fillets into 2 inch by three quarter inch strips. Combine lemon juice and soy sauce. Add fish; let stand 20 minutes. Add 2 tablespoons oil to wok or large skillet. Heat over medium high heat for 2 minutes. Add red pepper; stir fry 2 minutes. Add celery, snow peas and mushrooms; stir fry 2 minutes. Remove vegetables; set aside. Add remaining tablespoon oil to wok; heat over medium high heat for 2 minutes. Drain fish, reserving marinade. Add fish to wok; stir fry 2 minutes or until fish flakes easily. Return vegetables to wok. Combine cornstarch, water, salt, pepper and reserved marinade; stir until smooth. Add to wok and cook 2 minutes or until slightly thickened.
Serve over hot cooked rice. Makes 4 servings.
Source: The Catfish Institute
This is a typewritten page with some handwritten corrections in black ink.
Copper Carrots
Anna Wight
2 3 fresh carrots sliced thin
1 onion and 1 bell pepper
1 can tomato soup
1/2 C oil
2 t. prepared mustard
3/4 C apple vinegar
1 C sugar
1-1/2T. Worcestershire sauce
Salt and pepper to taste
Cook carrots until almost tender. Cut onion and pepper in thin small slices and do not cook. Place all three layers in bowl. Make sauce by mixing ingredients together and bring to a boil 2-3 min. Pour sauce over carrots and let stand over night.
Chicken and Dressing Casserole
Blanche Noorda
4 C Pepperidge Farm dressing mix
1 C melted marg.
4 large cooked, skinned and boned chicken breasts
2 cans cream of celery soup
1 C milk
1 T. dry onion flakes
1/2 jar pimiento diced 4 oz size
1 – 10 oz. size petite peas
Melt marg. and add to dressing and mix. Add milk and onion to soup, mix well and then add pimiento, peas and bite size pieces of chicken breast. Put 2 Cups dressing on bottom of 9×13 pan, pour chicken mixture over that and put remainder of dressing on top. Bake 350 for 45 min.
Serves 8-10
Frozen Lemon Dessert
Phyllis Thon
1 pkg graham crackers crushed
1/2 C marg. melted
1/4 C sugar
Press into a lightly sprayed 9×13 pan. With mixer mix 1/2 gal soft vanilla ice cream and 1 6 oz. can pink lemonade and 1/8 teas. red food coloring. Pour over crust and freeze.
Fresh Fruit Shell Salad
1/2 of a 1 lb pkg medium shells uncooked
1 container (8 oz) plain lowfat yogurt
1/4 cup frozen concentrate orange juice, thawed
1 can (15 oz) juice pack pineapple chunks, drained
1 lg orange, peeled, sectioned and seeded
1 cup red seedless grapes, cut into halves
1 cup green seedless grapes
1 apple, cored and chopped
1 banana, sliced
Prepare shells as package directs; drain. In small bowl, blend yogurt and orange juice concentrate. in large bowl, combine remaining ingredients. Add yogurt mixture; toss to coat. Cover; chill thoroughly. Toss gently before serving. Refrigerate leftovers. Makes 10 servings. Approximately 170 calories per serving.
These are cut out from the newspaper, no doubt when the peaches were on - handwritten in pencil across the top “Missed you at Hospital”
Fresh Peach Slush
4 cups peaches
Juice of 3 lemons (about 2/3 cup)
3 cups water
Peel peaches, cut in chunks and puree in blender. Mix all ingredients together well. Freeze. Serve with 7-Up or other lemon-lime soda poured over top. Very refreshing and easy.
Shirley Taylor – Ogden
Spiced Peach Salad
A touch of cinnamon makes this peach gelatin salad taste like a fresh peach pie. If desired, 1/2 teaspoon ground cinnamon and 1/4 teaspon ground cloves may be substituted for the whole spices; combine with the gelatin before adding to sugar mixture.
1/2 cup sugar
3 tablespoons vinegar
2 cups water
1 tablespoon whole cloves
4 cinnamon sticks
1 package (6-ounce) peach flavored gelatin
1 can (29 ounce) peach halves
In a medium saucepan, combine sugar, vinegar and water. Tie cloves and cinnamon in a cheesecloth bag; place in the saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Remove from heat and discard spice bag. Add gelatin; stir until dissolved. Drain peaches reserving syrup; set peaches aside. Add water to syrup to equal 2 cups. Add to gelatin mixture and stir well.
Chill until slightly thickened. Thinly slice peaches; add to gelatin. Pour into a 2 quart glass bowl; chill until firm. Serves 8 to 10.
Valerie VanderDoes – Ogden
Fresh Peach Chiffon Pie
1 1/2 cup chopped peaches
3/4 cup sugar
1 envelope gelatin
1/2 cup cold water
1/2 cup hot water
1 tablespoon lemon juice
1/2 cup cream
1 graham cracker pie crust
Chop peaches, cover with sugar and let set 30 minutes.
Dissolve gelatin in cold water, then add hot water. pour over peaches and add lemon juice. Chill until just set. Whip and fold in cream. Pour into graham cracker crust and chill until set.
Sara Carpenter – Ogden
Summer Peach Salad
1 large package peach flavored gelatin
2 cups fresh peaches (cut up)
2/3 cups grated cheese
2 cups whipped cream (unsweetened)
Set gelatin to soft set. Fold in whipped cream and add other ingredients. Set.
Vicki Winn – Brigham City
Lazy Peach Cobbler
3/4 stick of butter
1 cup biscuit baking mix
1 cup sugar
1 cup milk
1 large can peaches (sliced)
Melt butter in 9 by 9 inch baking dish in oven. Mix sugar, biscuit mix and milk with melted butter. Pour drained peaches ove rmixture. Do not stir. Bake at 350 for 35 minutes to 40 minutes or until browned.
Phyllis Hadley – South Ogden
Fresh Peach Muffins
1 cup whole wheat flour
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon cinnamon
1 large egg
2/3 cup brown sugar
3/4 cup buttermilk
1/4 cup vegetable oil
1 teaspoon almond extract
1 cup fresh chopped peaches
Combine all dry ingredients in large bowl; mix well. In another bowl, beat egg, add oil, extract, buttermilk; blend lightly into dry ingredients. Add diced peaches and mix. Do not overmix; batter should be a little lumpy. Fill muffin cups 3/4 full and bake at 375 degrees for 20 to 25 minutes or until toothpick comes out clean.
Barbara Y. Stokes – Brigham City
Shortcut Peach Sherbet
4 to 6 fresh peaches, peeled and mashed (2 cups)
1 1/2 cups sugar
2 teaspoons lemon juice
Dash salt
2 1/2 cups milk
1 2 ounce pakcage whipped topping, prepared according to package directions.
Mix peaches, sugar, juice and salt in bowl. Mix well (do not whip). Add milk and whipped topping. Turn in pan and freeze firm. Break into chunks, beat with mixer until smooth. return to freezer.
Vicki Winn – Brigham City
Peach Cake
3 eggs, well beaten
1 cup sugar
1 cup oil
2 cups flour
1 teaspoon cinnamon
2 to 2 1/2 cups peaches
1 cup chopped nuts
1 teaspoon baking soda
Mix eggs, sugar and oil together by hand in a large bowl. Add remaining dry ingredients and mix thoroughly. Add peaches and nuts. Pour into an 11 by 13 inch pan that has been greased and floured. Bake at 350 degrees for about 50 minutes.
Barbara Stever – Hill Air Force Base
Peach Pudding
3 cups fresh peaches, peeled and sliced
2 cups water
1 cup sugar
2 tablespoons lemon juice
2 tablespoons vegetable oil
1/4 cup brown sugar
1/4 teaspoon nutmeg
1/2 cup milk
In large sauce pan, mix peaches, water, suar and lemon juice. Bring to boil. Combine remaining ingredients in a bowl, stir lightly. Drop batter from large spoon onto hot pan with tight-fitting lid, cook for 15 minutes without removing lid. Serve warm with ice cream or whipped cream. Also good cold.
Phyllis Hadley – South Ogden
Key Lime Pie with Peaches
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1/2 to 3/4 cup bottled Key Lime Juice (Key Lime juice is best; however, you can use regular bottled lime juice or the juice from fresh limes)
1/2 teaspoon vanilla
1 9 inch graham cracker crust or chocolate cookie crust
Whipped cream
Sliced fresh peaches
Place milk, cream cheese and lime juice in blender or food processor. Process on low spped until smooth. Add vanilla. Proces suntil mixed.
Pour mixture into crust. Chill in refrigerator until set, aoubt 3 to 4 hours. Top with whipped cream and sliced peaches before serving. Makes one 9 inch pie.
Pat Groustra – Ogden
Peach Pie
4 cups fresh peaches, peeled and sliced
1 cup sugar
2 tablespoons cornstarch
2 tablepoons lemon juice
1 9 inch baked pie shell
Mash half of the peaches and add the sugar, cornstarch and lemon juice. Cook, stirring constantly until thick and clear. Cool. Fold in remaining fresh peaches and pour into pie shell. Chill and serve topped with whipped cream.
Ranae Bondoc – Roy
Peach Ambrosia
2 cups sliced fresh peaches
1 cup sliced bananas
1 tablespoon fresh lemon juice
2 tablespoons sugar
1/3 cup shredded coconut
Combine first four ingredients. Chill for at least 30 minutes. Just before serving, add coconut and spoon into sherbert glasses. Makes 3 or 4 servings.
Pat Groustra – Ogden
Peach Bread
5 cups all purpose flour
1 cup sugar
1 cup brown sugar
2 tablespoons baking powder
2 teaspoons salt
1/2 teaspoon ginger
6 tablespoons vegetable oil
2 large eggs
2 cups chopped fresh or canned peaches
2 teaspoons vanilla
Mix dry ingredients, add remaining ingredients and mix well. Pour into two greased and floured loaf pans. Bake at 350 degrees for one hour or until done.
Barbara Y. Stokes – Brigham City
Peach Dessert
2 large packages vanilla pudding (Non-instant, cooked variety)
2 large packages peach flavored gelatin
8 ounces whipped topping
2 cups diced peaches
6 cups water
Add water to vanilla pudding and bring to a boil. Add gelatin until dissolved. let soft set in refrigerator (covered), then add fruit and whipped topping. Let set up again.
Julie Jaques – Mountain Green
Fruit Cobbler
4 cups sliced peaches
1 cup water
3 tablespoons butter
1 cup sugar
1/2 cup shortening
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup flour
1 cup milk
Cook together peaches, water, butter and 1 cup sugar. Bring to a boil and turn off heat. Cool. Meanwhile, mix together shortening, 1 cup sugar, baking powder, salt, flour and milk. Grease 9 by 13 inch pan and flour. Spread batter in pan. Slowly pour peach mixture on top of batter. Bake at 350 degrees for 40 minutes. (Batter will come to top and fruit will end up on the bottom.) Serve with whippe dcream or ice cream.
JoAnn Rauzi – Ogden
Salads in Peach Bowls
Peel and halve fresh peaches. For each serving, place two halves on a bed of lettuce. Flatten peaches slightly.
Chicken salad: Top with your favorite chicken salad recipe. Sprinkle with toasted slivered almonds and garnish with a small cluster of seedless green grapes.
Cottage Cheese Salad: Fill peach halves with cottage cheese mixed with chopped fresh mint. Top with maraschino cherries.
Seafood Salad: Fill lpeach halves with tuna, crabmeat or shrimp salad.
Wendy Hertel – Salt Lake City
Peachy Jewel Squares
Crust:
1 package graham crackers made into crumbs (about 1 1/2 to 2 cups crumbs)
1/4 cup sugar
6 tablespoons margarine, melted
Mix, pat into 7 by 12 inch glass pan and chill
Filling:
1 6 ounce package peach flavored gelatin (or orange-pineapple)
6 ounces cream cheese, softened
1/3 cup sugar
1 1/2 cups plain yogurt
Several fresh peaches
Dissolve gelatin in 2 cups boiling water. When thoroughly dissolved, add water to measure 4 cups. Set asside 1 1/2 cups gelatin to mix with peaches for topping.
Blend cream cheese, sugar and yogurt, gradually adding the remaining 2 1/2 cups gelatin mixture. pour over chilled cracker crust and chill until set. Slice several fresh peaches into remaining gelatin and spread over the top. Chill and serve.
Barbara W. Cox – Huntsville
Peach Honey
This was Lydia Tanner’s recipe, served in the Weber College cafeteria around 1930, writes Vera Carter, who submitted the recipe.
24 peaches, peeled and ground
12 apples, not peeled but ground
6 oranges not peeled, but ground fine
Sugar (enough to equal the amount of fruit used)
Measur fruit and add an equal amount of sugar ( or 3/4 as much sugar, if you don’t want it as sweet)
Boil l20 minutes, stirring. Serve over hot cakes. For jam consistency, boil longer.
Bottle in canning jars with seals. Process in boiling hot water bath 10 minutes.
Vera Carter – Morgan
Peach Angel Squares
1 small package peach flavored gelatin
1 cup boiling water
1 cup apricot nectar
1 cup peach yogurt
2 cups whipped topping
Angel food cake
Add boiling water and apricot nectar to peach flavored gelatin. Set in refrigerator until slushy. Put in mixer and add peach yogurt an whipped topping. Whip together. Cut up angel food cake in tiny squares. Add peach mixture to cake squares. Put in a 9 by 12 inch pan and set in refrigerator. Cut in squares and serve.
Vicki Winn – Brigham City
