Recipes from Yesteryear

We visited with Grandma Cole a few weeks ago, and attended the Hull picnic with her. Jane and Jonathan also came to be a part of the Hull celebration. (Jane took the picture with Joanna's camera:))

Enjoy the recipes that follow. The first one is from Grandma Cole.

Soft Ginger Cookies

2 c. molasses
1 c. lard
1 c. sugar
1/2 c. sour cream
1 T. ginger
2 eggs
3 1/2 t. soda dissolved in sour cream
Flour to make stiff dough
(start with 2 or 3 cups)
1 t. salt

To sour cream you can add 1 t. vinegar to 1/2 c. sour cream. You may omit 1 c. molasses and add 1 c. sugar; also uses 1 c. sour cream.

(Temperature and baking time are not included in the recipe. So a guess: 350 degrees for 10 minutes).



A recipe from Mrs. Sophie Cross. She resided in Mason City, Illinois. She was Grandpa Dunker's sister.

Sugar Cookies

2 pt. sugar
1 pt. lard
1 pt. sweet milk
4 eggs
4 level t. baking powder

Flavor; flour to mix soft; roll thin, bake quick.

(Another guess: 375 degrees for 7 minutes.)

Until later.

Chicken and Tater Recipes

Here are two more recipes that I enjoyed when I visited with Julie in June.

Roasted Chicken with Balsamic Vinaigrette

1/2 c. balsamic vinegar
1/4 c. fresh lemon juice (1 lemon, approx.)
1/4 c. Dijon mustard
3 garlic cloves, minced
1 t. salt
1 t. freshly ground pepper
1/2 c. olive oil
chicken, cut into 6 pieces
1 T. chopped fresh parsley
1 t. grated lemon zest (1 lemon, approx.)

In a 9 x 13 pan, whisk the first 6 ingredients to blend. Whisk in the oil. Add chicken pieces and turn to coat. Cover and refrigerate, turning chicken occasionally, for at least 2 hours or up to a day.
Preheat oven to 400 degrees. Roast chicken uncovered until just cooked through, about 45 minutes. Using tongs transfer chicken to a platter. Pour liquid into a saucepan; spoon off excess oil. Boil until liquid reduces by about 1/2 and thickens slightly, about 8 minutes.
Pour sauce over chicken. Sprinkle parsley and lemon zest over the chicken and serve. If the chicken gets too dark too quickly, cover with foil taking the foil off for the last 10 minutes of roasting.



Roasted Potatoes

5 medium potatoes
1 medium onion, chopped
1 T. garlic powder
1 T. kosher salt
2 t. chili powder
1/4 c. olive oil
1 c. shredded cheddar cheese, opt.

Arrrange potatoes and onions in a greased 9 x 13 pan. Sprinkle seasonings on top. Drizzle with olive oil. Sprinkle cheese on top.

450 degrees for 35-40 minutes.

Grapefruit, Watercress, and Avocado salad with Sherry Viniagrette

I made this to go with my salmon tonight, and it was surprisingly good. I would have never thought to put these particular ingredients together. Yum!


1 1/2 c. sectioned red grapefruit (one large)
2 ripe avocados
1 bunch watercress
1 T. olive oil
2 t. sherry vinegar
pinch salt

Break grapefruit into 1-inch chunks. Peel, pit and chop avocados into 1-inch cubes. Trim tough ends of the watercress and chop remainder coarsley. Toss grapefruit, avocados and watercress with salt, olive oil, and vinegar.

A visit with Grandma Marli

Recently, Joanna, Judy, Jed, Jeff and I had a wonderful visit with Grandma Marli in her home in Gibson City. She continues to live a very full life, and healthwise, is feeling better than the last time I visited with her. I asked if she would be alright with us posting a picture of her on our blog and including a recipe that she would share. She said okay to both of them.

Enjoy!


Zucchini Casserole

4 c. chopped zucchini
1 medium onion
little bit of water

Cook till tender, about 10 minutes. Put in a greased, casserole dish.

White sauce:
Combine 1/4 c. melted butter, 1/4 c. flour, and 2 c. milk. Cook, as needed. Add shredded cheddar cheese. Sprinkle on top of zucchini mixture, followed by a sprinkling of bread crumbs.

Bake at 350 for 40-45 minutes, or until done.