Sugar Cookies

From the kitchen of Stevie Eidson.

3 eggs

1 C. shortening

1 1/4 C. sugar

1 tsp. vanilla

Beat above ingredients.

3 1/2 C. flour

1 tsp. soda

2 tsp. cream of tartar

1/2 tsp. salt

Mix all together and chill before rolling.

Bake in hot oven 6-8 minutes. Frost with powdered sugar frosting.

Clam Chowder

From the kitchen of Donna Anderson.

1 large onion, chopped

6 stalks chopped celery

5 cubed med. potatoes

1 green pepper, chopped

Cover well with water.  Simmer until tender.  Add 5 cans (8 oz.) chopped clams.  Thicken with about 6 Tbsp. corn starch dissolved in a small amount of water.  Bring to simmer.  Add 2 small jars pimentos.  Salt and pepper to taste.  Add 1/8 C. sugar.  Simmer and then add 1 C. whipping cream.

Snickerdoodles

From the kitchen of Donna Anderson.

3/4 C. sugar

1/2 C. butter or margarine

1 egg

1/2 tsp. vanilla

1 1/2 C. flour

1/4 tsp. salt

1/4 tsp. baking soda

1/4 tsp. cream of tartar

Mix: 2 T. sugar

2 tsp. cinnamon

Cream the sugar and butter. Add the egg and vanilla. Mix flour with salt, soda, and cream of tartar. If dough is too wet add a little more flour. 

Shape into 1 inch balls and roll in cinnamon-sugar mixture. Bake on greased cookie sheet in 350 oven till tops begin to crack and appear dry.

Mom's Pie Crust

From the kitchen of Donna Anderson.

3C. flour, unsifted

1 1/4 C. shortening

1 egg, beaten

5 1/2 T. cold water

1 tsp. vinegar

1 tsp. salt

Cut shortening in flour. Beat egg and add water, vinegar, and salt.

Stir into flour and shortening.

Ham and Cheese Ball

From the Kitchen of Donna Anderson

3 (8 oz.) pkg. cream cheese

1 T. Worcestershire sauce

1 T. Accent

2 bunches green onions, chopped

chopped ham

Cream worcestershire sauce and Accent into softened cheese.  Stir in onion and some of the chopped ham.  Form into two balls and roll in the rest of chopped ham.  Serve with crackers.

Marinated Shrimp

From the kitchen of Marge Anderson

3 lb. cooked, deveined shrimp

2 lg. red onions, cut in thin rings

3 (11 oz.) cans mandarin oranges, drained

1 C. apple cider vinegar

1/4 C. catsup

3/4 C. veg. oil (use part olive and canola)

1/2 tsp. pepper

2 T. mustard seed

1 tsp. celery salt

1/2 tsp. cayenne pepper

1 T. salt

1/4 C. sugar

1/2 C. freshly squeezed lemon juice

1 clove garlic, pressed (add more)

2 T. chopped parsley

2 T. green pepper flakes (optional)

2 T. capers (optional)

Mix all together in a large bowl and refrigerate for a day or two.

Pear Pie

Since this one is MY favorite and has also become my infamous (among my friends) specialty, it seems fitting that I put it up here.  Keep this one close girls... this is an Anderson family recipe only because Mom INVENTED it!  It's kinda like the Bush's Baked Beans of the Andersons.

CRUST

You can use any standard pie crust you want, but this one is super easy and requires minimal ingredients.  Perfect for a college student w/ little in their fridge, maybe not so perfect for maximum deliciousness.

1 1/2 C. flour

1/2 tsp. salt

1/2 C. shortening

4 to 5 T. cold water

Mix flour and salt.  Cut in shortening, leaving small lumps.  Add water a little bit at a time.  Roll out on a floured surface.

FILLING

Oh man this is sooooo good!

3 pears

3/4 C. sugar

3 T. flour

1/2 tsp. salt

1/4 cream or Milnot

cinnamon

Cut pears in half and core and peel.  Place in unbaked pie shell.  Mix sugar with flour and salt.  Add cream.  Mixture should be thick, but able to coat pears.  Spoon over pears and sprinkle with cinnamon.  Cover pie with foil and bake in 375F oven for 15 min.  Remove foil and bake about 45 min. more till done.

 

Seafood Stuffed Crepes

Step 1 - Crepe Batter

1/2 C. cold water

1/2 C. cold milk

2 large eggs

1/4 tsp. salt

1 C. flour

2 T. melted butter

Blend well -- begin "browning process" in omelette skillet.  (Crepes should be 6" or 7" in diameter.)  Lightly butter skillet before each crepe is poured.

While cooking crepes, go on to step 2.

Step 2 - Cream Shellfish Meat

2 C. diced or shredded cooked crab, shrimp or shellfish

3 T. minced onion tops

2 T. butter

salt & pepper to taste

1/4 C. dry white Vermouth wine

After chopping onions, heat butter till bubbling, stir in onions, then seafood.  Toss lightly to mix and coat; stir over moderate heat for one minute.  Add salt and pepper, then wine and boil fast until liquid has almost evaporated.  Set this aside until ready for it.

Step 3 - Wine and Cheese Sauce

1/3 C. dry white Vermouth wine

2 T. cornstarch (blended well with 1/4 C. milk)

1  1/2 C. heavy cream

1/2 C. sour cream

1/4 tsp. salt

pepper to taste

wee bit of garlic, grated

1/2 C. grated Swiss cheese - or any sharp cheese

After grating cheese and blending cornstarch, add wine to skillet and boil rapidly until reduced to about one tablespoon.  Remove from heat and let cool just slightly.  Then add cornstarch mixture.  Stir well, then add cream and seasonings.  Simmer two minutes, stirring, then blend in cheese and simmer a minute more.  Taste and add more seasonings if desired.

Step 4 - Assemble and Bake

Cooked crepes

1/2 C. grated Swiss cheese

parsley

shallow, lightly buttered baking dish

Blend half of the sauce into seafood mixture.  Place a spoonful of mixture on lower third of each crepe and roll into cylindrical shapes.  Arrange crepes closely together in prepared dish; spoon the remainder of sauce over the crepes, sprinkle with cheese and parsley.

This may now be baked at 400F in upper third of the oven until bubbling hot and the cheese slightly browned or may be covered and refrigerated till ready to bake.  About 20 min. cooking time.

    

Chocolate Drop Cookies

From the kitchen of Delores Anderson.

Makes 3 dozen cookies.

1/4 cup butter

1/4 cup shortening

3/4 cup sugar

1 egg

2 (1 oz.) squares unsweetened chocolate (melted)

1-3/4 cup cake flour

1/2 tsp. soda

1/2 tsp. salt

1/2 cup milk

1 tsp. vanilla

1/2 cup walnuts

Cream butter, shortening; add sugar gradually.  Beat in egg.  Add melted chocolate.  Add dry ingredients alternately with milk.  Stir in vanilla and nuts.  

Drop on ungreased cookie sheet.  Bake at 400 degrees for 8 to 10 minutes.

For the frosting:
Add milk or cream to 2 C. sifted powdered sugar to spreading consistency. Add dash of salt and 1 tsp. vanilla. Top each cookie with walnuts.

Cherry Nut Bread

From the kitchen of Min Hubbard.

1/2 cup margarine

3/4 cup sugar

2 eggs

1 cup sour or buttermilk

2 cups flour

1 tsp. soda

1/4 tsp. salt

1 tsp. vanilla

1 cup Maraschino cherries, sliced and drained

1 cup walnuts, chopped

Beat well after each addition.  Divide and bake in 2 greased 1 lb. coffee cans.  Bake at 375 degrees for 40 to 50 minutes.

When done, the top springs back.  Tap outside of can lightly to loosen bread.

Party Tidbits

From the kitchen of Delores Anderson:

2 cans salted mixed nuts

1-1/2 box small pretzel sticks

1 large box rice biscuits

1 cup Cheerios

1-1/2 cub melted butter

1 tsp. celery salt

1/4 tsp. Tabasco

3 Tbsp. Worcestershire

1-1/2 tsp. garlic salt

1-1/2 tsp. onion salt

1 tsp chili powder

Combine butter, garlic salt, onion salt, celery salt, Worcestershire sauce and Tabasco sauce.  Place cereal, pretzels and nuts in a large roasting pan.  Pour seasoned butter over it and toss lightly.  Bake at 275 degrees for 1 hour, stirring every 10 minutes.

Clam-Stuffed Shrimp

From the kitchen of Delores Anderson:

1 lb. large raw shrimp

3/4 cup Ritz crackers

3 Tbsp. butter melted

1  7 oz. can minced clams, drained

2 Tbsp. parsley

1/8 tsp. garlic powder

1/8 tsp. salt

Dash pepper

1/3 cup dry sherry

Shell and de-vein shrimp.  Slit each along the vein side about halfway through.  Combine crumbs and butter.  Stir in clams, parsley, garlic powder, salt and pepper.  Stuff each shrimp with clam mixture.  Arrange in 12 x 7-1/2 x 2" baking dish.  Bake in moderate oven (350 degrees) 18 to 20 minutes, basting occasionally with sherry.

Brown Sugar Brownies

From the kitchen of Dona Mae Venn:

Cream together:

1 Cup Crisco (scant)

1/2 Cup white sugar

1/2 Cup brown sugar

Add:

2 egg yolks

1 Tbsp. cold water

1 tsp. vanilla

Mix together:

1/2 tsp. salt

2 Cups flour

1/4 tsp. soda

1 tsp. baking powder

Grease cake pan and spread dough.  Sprinkle one small package chocolate chips and 3/4 cup walnuts on dough.  Beat 2 egg whites stiff.  Add 1 cup brown sugar and spread over nuts and chocolate chips.  Bake at 350 degrees for 25 to 30 minutes.  Cool and cut.