Turkey Stuffing

Ingredients

• 4 cups water
• Turkey giblets
• Onion
• Celery
• Salt
• 2 1-pound loaves of white bread, cubed and dried
• 2 eggs
• 3 tablespoons sage
• 1 stick melted butter
• 1 can Cream of Chicken soup
• 3½ cups juice from giblets
• ½ cup milk
• Pour juice over cubed and dried bread
• Add the rest of the ingredients

Preparation

1. 24 hours before preparing the stuffing, cube the bread and place in a large bowl without a lid so it can dry out.
2. A couple of hours before you plan to put the turkey in the oven, remove the giblets and boil them in water
3. Add chopped celery, onion and salt to the giblet/water mixture as desired for flavor
4. Pour the juice from the giblet mixture over the bread crumbs (be careful to not make it too soft)
5. Add all other ingredients and mix
6. Stuff the turkey with the mixture or put in a casserole bowl and bake

Baking Directions

• Follow baking directions for the turkey
• If you choose to bake in a casserole dish, set the oven at 350 degrees and bake for about an hour. The top should be crispy.

Notes & Memories

• If you want, you can cut up the giblets and include in the stuffing.

Butterhorn (Marie Ryken)

Ingredients

• 2 packages dry yeast
• ⅓ cup powdered milk
• ½ cup + 1 teaspoon white sugar
• 2 teaspoons salt
• ¼ cup shortening
• 2 eggs, beaten (for sweet rolls)
• 7½ cups white flour
• ½ cup warm water
• 3 cups boiling water

Preparation

• Sprinkle 1 teaspoon white sugar over the dry yeast
• Mix sugar and yeast with warm water and let set until it raises
• Set above mixture aside while it raises
• Mix together milk, ½ cup sugar, salt and shortening
• Pour 2 cups water over the above mixture
• Mix in part of the flour
• Add the yeast mixture - make sure it has had time to raise
• Add the remaining flour and knead until you have dough that doesn't stick to your fingers
• Make into cinnamon rolls or buns
• Let raise once

Baking Instructions

• Bake 350 - 375 degrees for 25 minutes

Notes & Memories

• Searching for more detail on preparation and baking.
• Judy and Marie seemed to always have fresh-out-of-the-oven buns ready for family and friends. 

Pie Crust Ingredients

Ingredients

• ¼ cups flour
• ½ cup Crisco
• ¼ cup milk
• Dash of salt

Preparation
No details given. You obviously roll it with a rolling pin.

Baking Instructions

No details given.

Glorified Rice

Ingredients

• 1 envelope Knox Unflavored Gelatin
• 1 cup rice (not instant)
• 1 cup sugar
• ½ teaspoon salt
• 15 ounce can crushed pineapple, including juice
• 1 cup whipping cream
• 3 tablespoons sugar
• 1 teaspoon vanilla
• 8 ounces Cool Whip
• 1 large jar marchino cherries

Preparation

1. Cook 1 cup of rice in 2 cups of water until soft.
2. Dissolve gelatin in ¼ cup cold water.
3. Add dissolved gelatin, sugar, salt, pineapple and pineapple juice to hot rice.
4. In a cold bowl, using cold beaters, whip the whipping cream until it forms peaks. Don't whip too long or it will turn into cottage cheese-like consistency. It works best if you use a cold glass bowl and cold beaters.
5. Add sugar and vanilla to whipped cream and stir gently.
6. Add whipped cream mixture to cooled rice.
7. Stir well.
8. Pour into a glass bowl
9. Spread with Cool Whip.
10. Drain marchino cherries on paper towel, then add as a final topping.
11. Refrigerate overnight.
12. Enjoy

Refrigeration

• This dish should be refrigerated overnight.

Notes & Memories

• A favorite of Jenny.
• A holiday staple.

Grandma Thomsen's Rye Bread

Ingredients

• ½ - ⅓ of 5 pound rye 
• ½ yeast cake, dissolved
• 2 tablespoons salt
• ¼ cup vinegar
• ⅓ cup molases

Preparation

• Make a soft dough with water and mash it up with wheat flour

Baking Directions

• Can't read from recipe

Original Recipe

Notes & Memories

• Home baked Rye Bread was a staple in Grandma Thomsen's home. When she served it, it was sliced very thin and often accompanied with cheese.
• Will try to get more detail regarding this recipe

Thumbprint Cookies

Ingredients

• 1 cup shortening
• ½ cup sugar
• 2 eggs
• 1 teaspoon vanilla
• ½ teaspoon salt
• 2 cups flour
• chopped nuts

Preparation

1. Separate egg yolks from whites
2. Set egg whites aside
3. Mix together all ingredients except egg whites and chopped nuts
4. Form dough into balls
5. Beat egg whites in a bowl and pour into shallow dish
6. Put chopped nuts in a shallow dish
7. Roll or dip balls into egg whites, then nuts
8. Place balls on baking sheet
9. Bake for 5 minutes
10. Remove from oven and put a thumbprint in each cookie
11. Put cookies back in oven and bake until light brown on bottom (about 5 minutes)
12. Remove and cool.
13. Fill thumbprint with red or green colored Powdered Sugar Frosting

Baking Directions

• 350 degree for 10 - 12 minutes

Notes & Memories

• Makes about 50 cookies
• Carolin likes these

Bachelor Button Cookies

Ingredients

• ¾ cup butter or margarine
• 1 cup brown sugar
• 1 egg
• ½ teaspoon vanilla
• 2 cups flour
• ¼ teaspoon salt (optional)
• 1 teaspoon baking soda
• ½ cup chopped nuts
• ½ cup angel flake coconut
• ½ cup maraschino cherries, cut in small pieces (don't use cherry juice)

Preparation

1. Mix all ingredients together with mixer
2. Add nuts and cherries at the end and stir in
3. Drop cookies on cookie sheet
4. Bake

Baking Directions

• Bake 350 degrees for 12 minutes

Notes & Memories

• Makes 60 cookies

Date Ball Cookies (Thelma/Rennie)

Ingredients

• 1 cup brown sugar
• 2 eggs, beaten
• 1 cup dates
• 2 cups Rice Krispies
• 1½ cups chopped nuts

Preparation

1. Beat eggs and mix with sugar and dates in double boiler.
2. Cook over low heat until sugar is thoroughly dissolved and dates are like in date bars - about 6 minutes or so.
3. Add Rice Krispies and chopped nuts
4. Let cool a little so you can handle
5. Butter hands and keep buttering them so you can use your hands to form the mixture into small balls
6. Roll the small balls in coconut
7. Cool (I think you refrigerate - dmg)

Refrigeration Directions

• Keep cookies cool

Notes & Memories

• Judy said she used more Rice Krispies and fewer nuts.
• A favorite of Deb

Star of Bethlehem (Helen Ryken)

Ingredients 

• ½ cup margarine
• ½ cup white sugar
• 1 egg
• ½ cup peanut butter
• vanilla
• 1¾ cup flour
• 1 teaspoon soda
• ½  teaspoon salt
• 1 bag Brach's Chocolate Stars

Preparation

1. Mix together margarine, sugar, egg, peanut butter and vanilla.
2. Sift together flour, soda and salt.
3. Mix everything together.
4. Form dough into small balls.
5. Roll each ball in sugar and place on baking sheet.
6. Bake
7. During the last 5 minutes of baking, press a chocolate star in the center of each cookie.

Baking Directions

• 375 degrees
• No time given

Notes & Memories

• Makes 3 dozen cookies

Green Unbaked Holly Cookies (Christmas Wreaths)

Ingredients

• 1 stick margarine
• 30 marshmallows
• ½ teaspoon vanilla
• 1½ teaspoons green food coloring
• 3½ teaspoons Post Toasties or Corn Flakes
• 1 bag red hots

Preparation

1. Melt margarine and marshmallows in double boiler
2. Add vanilla and food coloring
3. Mix in Post Toasties or Corn Flakes
4. Drop a heaping teaspoonful of the the mixture on well greased cookie sheet. Don't press down.
5. Add 3 red hots to each cookie (Have to work fast.)
6. Let cool.

Notes & Memories

• Looks very pretty on a tray of cookies.
• A favorite of Carolin.

Frickadellar - Danish Meat Balls (Arlene Larson)

Ingredients - Meatballs

• 1 pound ground lean beef
• 1 pound ground pork
• 4 tablespoons flour
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon allspice
• 1 medium onion grated (enough to yield ½ cup onion)
• 2 eggs
• ¼ cup milk (or maybe a little more)

Ingredients - Sauce

• 1 cup brown sugar
• ¼ cup vinegar
• 1 tablespoon mustard

Preparation

1. Mix together meatball ingredients and form into meatballs
2. Fry in in butter
3. Place in greased baking dish
4. Mix together sauce ingredients and pour over meatballs
5. Heat in oven

Baking Directions

• No temperature given
• No time given

Notes & Memories

• Makes about 24 meatballs
• Favorite of Jess, Jenny, KC and Grace