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

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 

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

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.

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.

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.

Spritz Cookies (Grandma Thomsen)

Ingredients

• 2½ cups flour
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• 1 cup butter
• 1 cup white sugar
• 2 eggs, unbeaten
• 1 teaspoon almond extract
• 1 teaspoon vanilla

Preparation

1. Sift together flour, baking powder and salt.
2. Cream together margarine and sugar.
3. Add eggs, one at a time, to margarine/sugar mixture.
4. Add almond extract and vanilla to margarine/sugar mixture.
5. Add sifted flour mixture to margarine/sugar mixture.
6. Put dough into Spritz Cookie Press
7. Press cookies onto baking pan

Baking Directions

• Preheat oven to 400 degrees. Bake for about 7 minutes. Watch real close.

Notes & Memories

• Do not refrigerate the dough.
• These cookies were a favorite of Grace.

Rosettes (Viola Garvey)

Ingredients

• 2 eggs, beat slightly
• 1 tablespoon sugar
• 1 cup milk
• 1 cup flour
• ½ teaspoon vanilla
• A dash of salt
• peanut oil

Preparation 

1. Mix together all above ingredients except peanut oil
2. Refrigerate for two hours  Note: Judy usually lets batter sit in refrigerator overnight. She says that works best for her.
3. Pour oil 3 inches deep into kettle. Heat to 365 degrees F.
4. Heat Rosette Iron in in oil.
5. Dip oil in batter.
6. Let fry until oil stops bubbling.
7. Drain on paper towel.
8. Dip in powdered sugar.

Notes and Memories:

• If Judy put her 6 inch "burner with a brain" at 450 degrees the heat was about right.
• Favorite of Mark

Ardys Olson's Rolled Sugar Cookies

Ingredients

• 3/4 cup white sugar
• 1/3 cup shortening
• 6 tablespoons butter
• 1 egg
• 1½ teaspoons baking powder
• 1 tablespoon milk
• 1 teaspoon vanilla
• 2 cups flour

Preparation

• No details given

Baking Directions

• 350 degrees
• Time not given

Finishing Details

• Frost

Notes & Memories

• As I go through the recipes and discover more details, I'll add them in. DG -12/12/12

Lucille's Phiffner (From Charlotte, 1974)

Ingredients

• 6 eggs
• 2 cups brown sugar
• 1 cup lard
• 1 cup Karo syrup (dark or light) (Judy preferred dark)
• 1 teaspoon anise oil or 3 teaspoons pure anise extract
• 2 teaspoons baking soda
• 1 cup buttermilk + 2 tablespoons crea
• 13 cups flour, or enough to make stiff dough

Directions

1. Mix together to make dough stiff.
2. Roll 2 ounces int a long rope
3. Cut into small pieces (about the size of a dime) and bake.

Baking Details

• 350 degrees for 13 minutes

Notes

• Judy notes she made a half batch and used 1 teaspoon of anise oil.
• This recipe takes time. Nothing like a being snowed in on the farm for a few days to actually get it done. 
• She made these especially for Jim Ryken and Deb Garvey.

Cranberry Salad

Ingredients

• 1 pound ground cranberries
• 1 can crushed pineapple (drained)
• 1/2 pound marshmallows (cut up)
• 1 heaping cup sugar
• 1 cup whipping cream

Preparation

1. Mix all ingredients together, except the whipping cream.
2. Refrigerate overnight.
3. About 3 hours before serving, add the whipping cream.

Notes & Memories

• A staple at almost every Thanksgiving and Christmas dinner.

Cottage Cheese Salad

Ingredients

• 1 package lemon Jello
• 2 tablespoons lemon juice
• 1 pint cottage cheese
• 1/2 green pepper, chopped
• 3 tablespoons minced onion
• 1 cup salad dressing
• Optional: grated carrot or pimento, for color

Preparation

1. Dissolve Jello in 1/2 cup boiling water
2. Let this mixture cool
3. Add: lemon juice and cottage cheese
4. Beat with beater
5. Add: green pepper and onion
6. Refrigerate

Orange Jello Salad

Ingredients

• 2 packages Orange Jello
• 1 - 6 ounce can frozen orange juice
• 1 - 20 ounce can crushed pineapple, juice and all
• 1 - 11 ounce can drained mandarin oranges
• 1/2 cup juice
• 1/4 cup sugar
• 1 egg yolk
• 1tbsp flour
• 1 package Dream Whip
• Grated cheese

Directions

• Dissolve Jello in two cups of boiling water.
• Cool.
• Mix in orange juice, pineapple and oranges.
• Pour into 8 x 10 pan.
• Refrigerate 
• When Jello is set, you can prepare and add the topping.

Topping Preparation

1. Mix sugar and flour together
2. Mix egg yolk and juice together
3. Combine the two mixtures in a kettle over low heat
4. Cook until thick
5. Cool, then stir in Dream Whip
6. Sprinkle with cheese