GRANDMA'S KITCHEN RECIPES!

           GRANDMA'S KITCHEN

BY LINDA MUIR

Here I am!  Linda is back!

Hope you will come back each week and see me.  I have a whole lot of ideas, and hope to stick to keeping up this webpage! 

 

I am hoping you will share recipes, picture, and other things you want your friends to enjoy!

Till next time -- be well!   Linda

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FROM MY FILES ---- 

GLORIFIED GROUND BEEF CASSEROLE

  • 1 lb. ground beef
  • 1 pkg. dry onion soup
  • 1 can cream of mushroom soup
  • 1 can soup can of water
  • 1 cup regular rice

In a baking dish crumble 1 pound of lean ground beef, 1 pkg. of onion soup mix, 1 can of mushroom soup, 1 can of water, and 1 cup of regular rice.

Bake, covered, for 1 hour at 350 degrees.

Remove from oven, cover top with 1 cup of grated cheddar cheese. Put lid back on and let sit 7 minutes for cheese to melt.

Serves 6.

It’s so easy and delicious. Doesn’t even brown the meat. Now that’s easy!

Linda’s Note: I do stir the entire casserole about 20 minutes into baking to be sure the meat is getting distributed evenly. I also use fairly lean beef.

GRANDMA'S PORK CHOPS

  • 4 nice lean pork chops
  • 2 cans of tomato soup
  • 1 can of peas
  • 1/2 can of water

Brown pork chops in large skillet.

Add 2 cans of tomato soup over the pork chops, add 1/2 can of water, and 1 can of undrained peas.

Simmer until meat almost falls off the bones.

Serve over mashed potatoes or rice.

Serves 4.

Sometimes I add carrots in with the peas. Also, I just mix the soup, water and vegetables and juice in a bowl and pour the entire shebang over the . chops; things get distributed better this way. -- Linda

RASPBERRY SAUCE

  • 2 cups or raspberries, or 2 (10 0z) pkg. of frozen raspberries
  • 3 Tbsp. honey (to taste)
  • 2 tsp. cornstarch
  • 1/4 cup water

In a small saucepan, combine berries and honey. Stir over low heat until just below boiling.

Mix cornstarch and water, add berry/honey mixture.

Cook slowly until thick and smooth, 5 to 7 minutes. Stir using whick. Strain sauce through coarse sieve. Cool and place in a covered container and store in refrigerator.

Makes 2 cups. Great over ice cream or pancakes

BANANA SAUCE CAKE

 

  • 2 eggs
  • 1-1/2 cups of sugar
  • 1/2 cup butter
  • 2 cups of flour
  • 1 tsp. of soda
  • 4 Tbsp. buttermilk
  • 1 tsp. of vanilla flavoring
  • 3 really ripe mashed bananas

Cream butter and sugar well. Add eggs and vanilla; beat until creamy.

Combine soda and flour; add egg mixture alternately with milk. Add mashed bananas to completed dough, mix as well.

Grease and flour an angel food cake pan. Spoon in dough; and cook at

325 º for 1 hour. Test cake by inserting a toothpick in the center of the cake. Oven vary and some may need 5 to 10 minutes longer.

This cake should cool in the pan 1 minute before turning out on rack to cool completely before slicing.

No icing or frosting is needed as the cake stays very moist. However, a “dribbled” icing on top makes the cake look dressy for serving. Freezes well if wrapped airtight for up to 3 or 4 months. Thaw thoroughly before serving. Great with vanilla ice cream.

Serves 12 to 16.

Easy to bake and easy to serve.

 

 

GRANDMA'S KITCHEN ENTERPRISES

ALL RIGHTS RESERVED

LINDA H. MUIR

(ALSO IN WISCONSIN STATE FARMER NEWSPAPER)

 

 

 

 

 

 

 

 

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