Friday, January 25, 2013

Tamale Pie

Tamale Pie by Ruth Spencer

2 lbs ground round browned with 1 medium onion
4 small tamales cut in 1” pieces
2 cans tomato soup undiluted
1 can corn niblets
1 can drained who pitted black olives
Combine and season to taste with salt, pepper, and Lawry’s salt.  Bake covered for 2 hours at 325.  Just before serving, cover with grated cheese. 

Tuesday, January 22, 2013

Blueberry Torte

 by Ruth Spencer

Preheat oven to 325.  Process 1 box vanilla wafers in a food processor until find crumbs.  Combine with ½ c chopped almonds or walnuts and ½ softened butter.  Pack firmly into the bottom of a 9x13 and set aside. 
In a medium bowl, beat together 2 eggs, 12 oz cream cheese, ½ c granulated sugar, and ¼ tsp vanilla until smooth.  Pour over crumb mixture and bake for 15-20 minutes.  Cool COMPLETELY, then spread with a can of blueberry filling.  Cover with cool whip.  Serve cold. 

Saturday, January 19, 2013

Crock Pot Pintos

Pinto Beans by Al Grasmoen

 Soak pinto beans overnight in water with 2 teaspoons soda
Wash the beans with clean water and place in crock pot with 1 cut up medium onion
1 cup chopped ham
1/3 c chili powder
2 tablespoons dry mustard, 1 tablespoon oregano
Onion salt to taste
Salt and pepper to taste
1 teaspoon tarragon leaves
Cool slowly in crock pot or 8 hours or until fully cooked

Friday, January 18, 2013

Never fail fudge

This recipe comes from Edna Brock and Vernetta Ogden, two beloved women from my home church and two awesome bakers!  

Fudge was a favorite of grandma's, though we can't seem to find her recipe.

Place 10 large marshmallows and 1 stick butter in the top of a double boiler.  Heat over simmering water until melted.  In a separate saucepan, mix together 3/4 c evaporated milk and 2 c granulated sugar and boil for 2 minutes.  Place 1.5 c chocolate bits, 1 tsp vanilla, and 1/2 c chopped nuts in a heatproof bowl.  Combine both cooked mixtures and pour over the chocolate mix.  Beat slightly, and pour into a buttered dish to cool. 

Tuesday, January 15, 2013


This recipe is as written.  There are no clear directions for baking. I would assume 350 or 375 for 15-20 minutes, until golden brown.

Shortcake by Mother Spencer
2 cups flower
½ tsp salt
3 tsp baking powder
6 tbsp shortening
¾ cup milk
Use olio and ¼ cup sugar for shortcake

Saturday, January 12, 2013

Beef Brisket

Beef Brisket by Catty Bruce (pre-cook 1 day prior)

Wrap lightly in foil after sprinkling with package onion soup and 1 cut up onion
Bake 6 hours at 275
Remove and pour off juice into container.  Cool and slice.  Rewrap meat and refrigerate. Store juice.
The next day, bake 1.5 hours at 275. Heat juice and serve in bowl.

Tuesday, January 8, 2013

Au Gratin potatoes

Ham and au gratin potatoes have always been my favorite meal that grandma made.  Here is her potato recipe:

Cook 6 medium potatoes in boiling salted water until tender.  Drain, peel, cool, and dice.  Place potatoes in a 9x13 greased baking dish.  Melt ½ c butter add ½ c enriched flour.  Add 4 cups milk and cook over low heat until thick, stirring constantly.  Remove from heat. Add 1tsp salt, and 2 cups grated cheddar cheese.  Stir until cheese melts.  Pour sauce over potatoes. Sprinkle top with 2 cups grated cheddar.  Bake at 375 for 25 minutes or until golden brown.