Easter Potatoes (AKA Potatoes to Die For)

Ingredients

1 Two pound bag of Ore-Ida Southern Style Hash Browns (nugget cut)

1 large grated onion

1 pint sour cream

2 cups grated cheddar cheese

1 can cream of chicken soup

1 stick butter or margarine

1½ cups Corn Flake crumbs with ⅓ cup melted butter




Preparation

In large bowl, blend (stir) potatoes and onion

In medium sauce pan melt stick of butter and stir in soup and sour cream

Pour ingredients from saucepan into the potatoes and onion mixture

Mix well

Add grated cheddar cheese

Pour the entire mixture into a buttered 13" x 9" baking dish.

Top with Corn Flake crumbs mixed with melted butter.




Baking Directions

Bake for an hour at 400 degrees




Notes

I couldn't locate Judy's recipe, which I believe she got from Helen. I will make updates to this when I do. This recipe came from Alice King, who used to babysit Grace and KC. She cared for Grace from the time she was newborn until she was about 3. On her recipe, which she wrote, "Hope you like this. I know Gracie will."

Auntie Marie's Pumpkin Pie

Ingredients
1 can of Libby's pumpkin mix
1 1/2 cup white sugar
2 teaspoons cinnamon
1/2 teaspoon ginger
little salt
4 eggs
3 cups milk

Preparation 
Mix the ingredients in order given

Baking Directions
Bake at 450 degrees for 15 minutes*

Notes
*There is also a baking temperature of 350 degrees written on the card
This recipe makes 2 pies

Pie Crust

Ingredients
1 1/2 cups flour
1/2 cup lard
1/4 teaspoon salt
2 teaspoon sugar
6 tablespoons of cold water

Preparation
Mix all ingredients except water with a pie blender or fork
Add in the water

Notes
Makes either two pie shells or a two-crust pie
If you are only making crusts, bake at 425 degrees until golden brown

Pecan Pie

Ingredients
3 eggs
2/3 cup sugar
1/2 teaspoon salt
1/3 cup melted butter
1 cup Kers syrup
1 cup pecan halves

Preparation
Stir all ingredients together
Pour into a pie pan with pre-prepared crust

Baking Directions
Bake at 375 degrees for 40-50 minutes 

Jennie's Sugar Cookies

Ingredients
1 1/2 cup white sugar
1 cup butter or oleo
3 egg yolks
1 teaspoon vanilla
1 teaspoon cream of tartar
1/2 teaspoon soda
2 cups flour
salt (probably just a pinch)

Preparation 
Cream the butter and the sugar
Add egg yolks and vanilla and mix well
Sift together in a separate bowl the flour, soda, cream of tartar, and salt
Add dry mixture to wet mixture
Roll dough into balls and dip in sugar before placing on tray

Baking Directions
Bake at 350 degrees for 12-15 minutes

Notes
This recipe is courtesy of Jennie Jacobsen 

Alice's Bon Bon Cookies

Ingredients
1 can Borden's Eagle Brand condensed milk
1/2 cup butter
vanilla (doesn't specify how much)
2 packages flaked coconut (about 7 ounces)
2 pounds sugar
1 large bag of semi-sweet chocolate chips
1/4 cup paraffin

Preparation, Refrigeration, and Baking Directions
Mix ingredients 
Roll dough into balls and place on tray
Chill in freezer 30 minutes
Melt all the chocolate chips with the paraffin in the top of a double broiler
Use toothpicks to dip the coconut balls into the chocolate 

Notes
Makes 160 balls

Butterscotch Refrigeration Cookies

Ingredients
1 cup shortening
2 cups brown sugar
2 eggs
3 1/2 cups flour
1/4 teaspoon salt
1 teaspoon soda
1 teaspoon cream of tartar
2 teaspoons vanilla
1 cup finely chopped nuts

Preparation, Refrigeration, and Baking Directions
Cream sugar and shortening, add beaten eggs
Sift flour, then measure
Sift again with soda, salt, and cream of tartar
Add to creamed mixture with sour cream
Blend in vanilla
Shape the dough in a roll and chill for at least 24 hours
Slice with a sharp knife and place slices on an ungreased cookie sheet
Press 1 teaspoon nuts on each slice
Bake 1- minutes in moderate oven

Notes
This is Mrs. Oscar Hall's recipe found in the Trinity Lutheran Cookbook

Chocolate Chip Cookies or Bars

Ingredients
1 cup shortening *
1/2 cup white sugar
1 cup brown sugar - firmly packed
1 1/2 teaspoons vanilla
2 well beaten large eggs
2 1/4 cup flour 
1 1/2 teaspoon soda
dash of salt
1 - 12 ounce package chocolate chips
1/2 cup nuts

Preparation and Baking Directions
Combine all ingredients
For cookies, spoon onto cookie sheet and bake at 375 about 10 minutes
For bars, spread dough into pan and bake on 400 for 20 minutes

Notes/Memories
*the word oleo is crossed out, instead Grandma Judy added a note: "I use 1/2 butter and 1/2 butter flavored crisco"

Pressed Glass Sugar Cookies--Rennie

Ingredients
1 cup oil
1 cup oleo (butter)
1 cup powdered sugar
1 cup granulated sugar
3 eggs
1 teaspoon cream of tartar
1 teaspoon soda
5 1/4 cup flour
1 teaspoon almond extract

Preparation
Mix ingredients well
Refrigerate dough overnight
Grease cookie sheet
Roll dough into balls the size of a walnut
Either roll dough balls in sugar, or dip glass in sugar and press flat

Baking Directions
Bake on greased cookie sheet at 350 degrees for `12-15 minutes

Notes
Serves 100

Rennie's Potato Chip Cookies

Ingredients

1 1/2 cup sugar

3 sticks oleo/butter - room temperature

3 egg yolks

2 teaspoons vanilla

1 1/2 cup crushed potato chips

1 teaspoon soda

3 cups flour

Preparation

Combine ingredients 

Roll dough into balls 

Place balls on cookies sheets and flatten with a fork

Baking Directions

Bake at 350 degrees for 12 minutes

Angel Lemon Bars

Ingredients
Bars
1 package angle food cake mix

1 can lemon pie filling

Frosting Option 1
3 ounces softened cream cheese
6 tablespoons margarine or butter
3/4 pounds powdered sugar (9 ounces)
1 teaspoon milk
vanilla (doesn't specify how much)

Frosting Option 2
1 cup powdered sugar
2 1/2 teaspoons milk
white vanilla (doesn't specify how much)
3 tablespoons melted margarine

Preparation
Stir together cake mix and pie filling by hand
Place mix in ungreased jelly roll pan
Bake at 350 degrees for 20 minutes
Frost while bars are still warm

Diabetic Bars - Nedra Kaufman

Ingredients
1/2 cup dates
1/2 cup rasins
1/2 cup prunes
1 cup water
2 eggs - 1 yolk, 2 whites
1 teaspoon soda
2 teaspoon vanilla
1 cup flour
1/2 cup nuts (optional)
2 tablespoons salad oil (optional)
1/4 cup brown sugar twin (optional)

Preparation
Boil the dates, rasins, and prunes in the water for 5 minutes, then cool.
Add the eggs, Grandma Judy uses 1 yolk and 2 whites.
Add the rest and mix well. 

Baking Directions
Bake in either 8x8 pan or 2 small loaf pans
"Grease pans real good"
Bake on 350 degrees for 20 minutes or until done.

Notes
This is a recipe from Nedra Kaufman.

Vi Garvey's Rice Parfait (1996)

Ingredients
1 cup uncooked rice
1 package Knox unflavored gelatin
1 cup white sugar
1 - 15 ounce can crushed pineapple
1 cup whipped cream
1/4 cup cold water
1 teaspoon vanilla
1/2 teaspoon salt
Marchino cherries

Preparation
Cook rice in 2 cups water with 1/2 teaspoon salt
Dissolve gelatin in cold water for 10 minutes
Add gelatin and water to hot rice and stir
Add sugar and pineapple, stir, and let cool
When cool, add whipped cream

Place in a bowl
If desired, put cool whip and cherries on top 

Zuiderdam's Bread Pudding -- from the Kitchen of Executive Chef Tony Tudla

Ingredients

Bread Filling

1/5 pounds white toast or sandwich bread

3 ounces melted butter

8 ounces rasins

zest of one lemon

Rum and Grand Mariner to taste

Pudding for Filling

1.3 quarts milk

6 eggs

3 egg yolks

11 ounces sugar

1 vanilla bean

cinnamon powder to taste

Vanilla Sauce

1 quart milk

10 egg yolks

12 ounces sugar

1 vanilla bean

Preparation

Filling

Cut bread in about 1 inch cubes, sprinkle with melted butter, slightly toast in the oven

Boil milk with half the amount of sugar, add vanilla bean and lemon zests

Whip eggs with the other half of sugar slowly adding hot milk

Combine with the rest of the ingredients

Place filling in a buttered mold, sprinkle with cinnamon sugar

Vanilla Sauce

Brin milk and sugar to boil

Add cut vanilla bean and let cool for one minute

Beat egg yolks and slowly add hot milk while whipping the egg yolks

Put in a hot water bath and constantly whip sauce until it gets thick -- do not bring to a boil

Baking Directions

Place mold with filling in a water bath in the oven

Bake at 330 degrees for 40 minutes

Serve pudding and sauce together or separately

Notes

Serves 10

May serve bread pudding with hot cherries or vanilla ice cream

5 Cup Overnight Salad

Ingredients
1 cup pineapple tidbits
1 cup mandarin oranges
1 cup coconut
1 cup miniature marshmallows 
1 cup sour cream

Preparation
Mix ingredients and let stand over night

Apple Rhubarb Crunch (1992)

Ingredients 
Filling
2 heaping cups sliced apples, should also probably be peeled
2 heaping cups chopped rhubarb 
3/4 cup white sugar
2 tablespoons tapioca or corn starch
1 cup water
1/2 tablespoon vanilla
Topping
1 cup flour
1 cup brown sugar
3/4 cup oatmeal
1 teaspoon cinnamon
1/2 cup melted margarine

Preparation
grease 8x12 glass pan
disperse apples and rhubarb evenly in pan
mix sugar, tapioca/cornstarch, water, and vanilla in sauce pan, cook until thick and clear
pour mix over apples
for topping, mix flour, brown sugar, oatmeal, and cinnamon, then add margarine
sprinkle topping evenly over filling

Baking Directions
bake at 350 for 40-50 minutes

Notes/Memories
You may replace the apple/rhubarb filling with solely 4-5 cups of apples or solely 4-5 cups of rhubarb, depending on your preference. 

Lemon Cream Cheese Cookies by Alice

Ingredients
2 1/2 cups flour
1 cup butter or margarine
1/2 teaspoon salt
1 - 8oz package cream cheese
1 egg, slightly beaten
2 teaspoon vanilla
2 teaspoon freshly grated lemon rind (more is ok)

Preparation
cream butter, salt, and cream cheese until well blended
gradually add sugar
beat in the egg, vanilla, and lemon rind
add flour, 1/2 cup at a time, blending well
roll a small amount of dough at a time on a floured board, should be 1/4 inch thick
cut w/ cookie cutter and place on cookie sheet

Baking Directions
bake at 400 degrees for 10 minutes, or until delicately brown around the edges 

Apple Crisp (1997)

Ingredients
Crumb Mixture
1 cup flour
1 cup sugar
1/2 cup margarine

Filling
8 Cortland apples, peeled and sliced
1/2 cup sugar
1/2 teaspoon cinnamon

Preparation
grease an 8x10 glass pan
place sliced and peeled apples in pan
mix cinnamon and sugar in bowl, then pour over apples
mix ingredients for crumb mixture like a pie crust
top apple filling with crumb mixture 

Baking Directions
Bake at 350 degrees for 45min to 1 hour, or until apples are cooked and the topping is golden brown

Escalloped Corn (1994)

Ingredients
2 cups cream style corn
2/3 cup soda cracker crumbs
4 tablespoons butter or margarine 
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon chopped onion
1/2 teaspoon sugar
1 egg 2/3 cup milk 

Preparation
Mix ingredients 
Pour into buttered (greased) baking dish

Directions
Bake 20 to 30 minutes at 375 degrees 

Janice Aune's Pineapple Lemon Dessert (1961)

Ingredients 
1/2 cup sugar
1 small can of pineapple
4 egg yolks (save the whites!)
1/2 package lemon jello
graham cracker crumbs 

Preparation
Boil sugar, pineapple and juice, and egg yolks
Then add jello mix and let cool
Beat egg whites with 1/2 cup sugar
mix beaten mixture with boiled mixture
pour into greased pan
sprinkle with graham crackers on top

Let set, then serve

Mary Ellen's Pineapple Frosting (For Angel Food Cake)

Ingredients
1 small can crushed pineapple, use juice (8oz can)
1 small package instant vanilla pudding
8oz carton of cool whip

Directions
Stir together pineapple and pudding mix
Then add the cool whip

Make an Angel Food Cake
When cool, cut crossways in 1 1/2 inch layers
frost between layers and then cover the rest of the cake

Notes
When mixing pineapple and pudding "stir together real good"
At the end of the recipe she notes: "very good" 

Jessica's Ham sauce

Ingredients
about 1 tablespoon lemon juice
20oz can crushed pineapple, with juice
2 cups brown sugar
2 tablespoons caron starch 
1/2 teaspoon salt
mustard (doesn't say what kind or how much)

Preparation
Mix ingredients in sauce pan
heat to medium
stir constantly for 10 minutes
turn off heat and stir 1 more minute
pour over ham

Sour Cream Cookies

Ingredients
Cookies
1/2 up margarine
1 1/2 cups brown sugar
2 eggs
1 cup sour cream
2 1/2 cups flour (Grandma says use more, but doesn't specify how much more)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder 
Icing
6 tablespoons of browned butter
4 teaspoons hot water
2 cups powdered sugar
1 teaspoon vanilla

Preparation, Refrigeration, and Baking
Cookies
Combine all ingredients
Chill for 2 hours
Bake at 375 degrees about 9 minutes, until brown 
Icing
Combine all ingredients
Frost cookies while still warm

Notes/Memories
Makes 48 cookies 
There are two recipe cards, one with Rennie's name, one with Grandma's. On Grandma's card she notes: "Sometimes I add cherrys and nuts for a change" 

Rennie's Pineapple Cookies

Ingredients
cookies
1/2 cup shortening
3/4 cup white sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup drained pineapple - save juice from pineapple
frosting
3 tablespoons hot pineapple juice
6 tablespoons of butter or margarine (may not use all)
1 teaspoon vanilla
2 1/2 cups powdered sugar
walnut pieces 

Preparation
cookies
Mix together shortening and sugar. Add the eggs one at a time. 
Sift together the flour, baking powder, salt, soda
Mix dry ingredients into egg mix. 
Last, fold in the drained pineapple. 
frosting
Mix together hot pineapple juice, vanilla, powdered sugar, and margarine. Note--start with only 3 tablespoons of margarine, then continue to add until desired flavor and texture is reached. 

Baking Directions
Bake at 350 for about 8 minutes.
let cool, then frost. 
If desired, sprinkle walnuts on top. 

Notes/Memories
Makes 4-5 dozen
Grandma notes: "I don't use the nuts as I can't eat them" 

Mrs. J. W. Batchelor's Oatmeal Rasin Cookies

Ingredients
1 1/2 cups white sugar
1 cup butter or oleo (Grandma notes she used crisco and a 1/2 tsp salt)
3 eggs
1 teaspoon vanilla
2 cups oatmeal
2 cups flour
1 teaspoon baking soda
1 tsp cinnamon
1 cup cooked rasins
8 tablespoons rasin juice
nuts (optional) 

Preparation
mix all ingredients together

Baking Directions
bake at 350 degrees for 10 minutes or until golden brown

Notes/Memories
Grandma notes: "14 min. in my oven"

Strawberry Daiquiri (Ann Wilcox 1980)

Ingredients

• ice
• 1 - 6 ounce can frozen limeade
• 1 - 6 ounce can rum
• 1 small package of sweetened frozen strawberries
• 2 teaspoons of sugar if needed
• 1 egg if you want them foamy

Instructions

• fill blender with ice
• add ingredients
• blend

Almond Puff

Ingredients

• 2 cups flour
• 3 cups powdered sugar
• 3 eggs
• 1/2 cup butter
• 1/2 cup and 6 tablespoons margarine
• 3 tablespoons hot milk
• 2 teaspoon of almond extract
• water
• sliced almonds

Preparation
crust: 

• mix together 1 cup flour, 1/2 cup butter like pie crust
• add 2 tablespoons of water
• place on un-greased cookie sheet in 2 12/3 strips

filling:

• boil 1 cup water, 1/2 cup margarine, and 1 teaspoon almond extract
• add 1 cup flour
• stir until it forms a ball
• add the 3 eggs one at a time, stirring until smooth
• spread evenly on the two unbaked crusts

frosting:

• combine hot milk, 6 tablespoons margarine, 3 cups powdered sugar, 1 teaspoon almond extract

Baking Directions

• bake at 350 degrees  until golden brown, approximately 60 minutes
• let cool and frost
• top with sliced almonds

Hot Dish (1993)

Ingredients

• 1 or 1 1/2 pound ground beef
• 1 can Cream of Mushroom Soup
• either a can of corn, peas, or green beans, drained
• add a little milk
• 1 package of tater tots

Preparation

• put ground beef in bottom of 9x13 pan
• then spread soup over beef
• spread the vegetables
• cover in the tater tots 

Baking Directions

• bake on either 350 or 375 degrees until tater tots are golden brown and it is bubbling (30min-1hr)

Rennie Batcheler's No Peek Chicken

Tools

• tin foil
• 9x13 pan

Ingredients

• chicken--white meat and thighs, skin on 
• 1 cup rice (not instant)
• 1 can cream of mushroom soup
• 1 can cream of clery soup
• 1 1/4 cans milk
• mushroom as desired
• slivered almonds as desired
• 4 tablespoons oleo(margarine) 
• dry onion soup mix

Preparation

• place margarine in 9x13 pan
• melt and spread margarine in pan so it is well greased

• stir together the rice, mushroom soup, celery soup, and milk

• place chicken parts over rice mixture
• sprinkle dry onion soup mix over top and mushrooms and slivered almonds if desired.

Baking Directions

• cover pan with foil
• bake 2 1/2 hours at 325 degrees
• don't peek, but remove foil
• heat 1/2 hour uncovered, chicken will brown

Stovetop Goulash (1991)

Ingredients

• 1 pound hamburger
• 1 package Creamettes macaroni
• 1 - 16 ounce can of Hunt's Tomato Sauce
• onions as desired
• celery as desired
• 2 tablespoons margarine
• 2 tablespoons salt
• 1 tablespoon cooking oil

Preparation

• Saute onions and celery in margarine
• Add hamburger and brown
• Drain grease
• Add tomato sauce

• Add salt and oil to boiling water
• Add macaroni
• Cook until tender
• Drain

• Add macaroni to hamburger mixture
• Simmer

Ring Noodle Salad (Marilyn Voos)

Ingredients

• 2 boxes macaroni rings
• 2 cups grated carrots
• 1 cup celery
• 1 medium onion
• 2 cups chicken (Judy used spam)

Dressing Ingredients

• ¼ cup lemon juice
• 1½ cups Miracle Whip
• 1 teaspoon salt
• ½ cup sugar

Preparation

• Mix together dressing ingredients and set aside.
• Grate carrots. 
• Chop onion and celery to desired consistency.
• Cook the macaroni in boiling water and drain.
• Mix in carrots, celery, onion and meat.
• Refrigerate and serve when cool.

Notes

• Very large
• Serves 12 - 15
• I seem to recall the addition of finely chopped cheese.

Easter Breakfast Eggs (Serves 12)

Ingredients

• 2¼ cups milk
• 1 heaping cup bread crumbs
• 4½  tablespoons butter
• 1½ teaspoons salt
• dash of pepper
• 18 eggs

Preparation

• Mix together all ingredients except eggs
• In a separate bowl, beat the eggs
• Mix all ingredients together in 9" x 13" cake pan
• Sprinkle 1½ cups of ham on top

Baking Instructions

• Bake at 350 degrees for 35 minutes

Notes

• This was the Annual Easter Breakfast at Danish Lutheran Church, Gayville, South Dakota
• This was a project of church youth and their mothers, who rose bright and early on Easter Sunday to prepare and serve this meal to other is in the congregation.
• Following, see the full grocery shopping list and timeline for prepping the meal.

Groceries

• 9 dozen sweet rolls
• 8 dozen dinner rolls
• 10 pounds ham
• 2 pounds butter
• 1¼ pounds margarine
• 12½ dozen eggs
• napkins
• orange juice (12 large can Awake)
• 3 loaves of bread for crumbs
• jelly
• 1 pound coffee
• placemats
• milk

Timeline

• First pan in oven at 6:15 a.m.
• Last pan in oven at 7:45 a.m.
• Serve from 7:45 - 8:45 a.m.

Easy Lasagne (Vi Garvey)

Ingredients

• 9 lasagne noodles
• 2 pounds hamburger
• 6 ounce can tomato paste
• 8 ounce can tomato sauce
• 1 teaspoon oregano
• 1 teaspoon sweet basil
• 1 teaspoon parsley flakes (optional)
• 24 ounces cottage cheese
• 1 pound mozzarella cheese

Preparation

• Boil noodles until tender
• Rinse with cold water and drain
• Brown hamburger
• Drain hamburger
• Add tomato paste, tomato sauce, oregano, basil and parley flakes to hamburger.
• In a 9" x 13" glass pan place a layer of noodles, topped with half of the meat mixture, topped with half of the cottage cheese, topped with half of the mozzarella cheese
• Use the remaining ingredients to create a second layer by repeating the above steps

Baking Instructions

• Bake at 325 degrees for 30 minutes
• Let set 15 minutes before serving

Freezing for Later Use

• After it cools, cover with tin foil and place in freezer.

Sauce for 10 Pounds of Hamburger

Ingredients

• 5 cups chili sauce
• 5 cups current jelly
• 5 tablespoons lemon juice
• 15 teaspoons prepared mustard

Preparation

• Simmer together for 15 minutes 

Meatballs (Hanna)

Ingredients

• 2 pounds hamburger
• 1 pound sausage
• 2 teaspoons salt
• 1 cup oatmeal
• ¾ cup tomato soup
• 2 eggs
• 1 teaspoon Allspice
• a little onion

Preparation

• Mix all ingredients together.
• Form into meatballs
• Lay in a cake pan, single layer
• Bake until they look done.
• Flip them over.
• Put in casserole bowl and pour the juice over them
• Place cover on casserole bowl.

Hay Days Taverns (Gayville Church Women)

Ingredients

• 10 pounds Hamburger
• 1 cup chopped onion
• 1 cup ketchup
•  ½ cup mustard
• 2½ cans Chicken Gumbo soup
• 1 tablespoon salt

Preparation

• Brown the meat and drain off any fat.
• Add remaining ingredients and keep warm.

Notes

• Adjust recipe quantities to your needs.
• 1 pound of hamburger yields 5 - 6 taverns on sandwich buns.
• Great crockpot meal for a family on the run.
• For a big event, you can double this recipe and cook 20 pounds of hamburger in a roaster oven.