Grandma's Ginger Snaps

1 1/2 C. shortening
2 C. sugar
2 eggs
1/2 C. molasses
4 C. sifted flour
4 tsp. soda
2 tsp. cinnamon
2 tsp. ginger

Roll in balls, then in sugar.
Bake at 350 F.

Meringue

3 whites beat till frothy

1 T. cornstarch
6 T. sugar
pinch salt
1/2 c. water

Cook till thick
Beat into egg whites until peaks form.
450 degrees 5 min.

Spicy Hopping John

From "Peggy's Pantry," December, 1977

1 lb. (2 cups) dried blackeyed peas
8 c. water
1 medium ham hock (8 oz.)
1 can (16 oz.) tomatoes, cut up
1 c. chopped onion
1 c. chopped celery
1 T. salt
2 t. chili powder
1/4 t. dried basil, crushed
1 bay leaf
1 c. long grain rice

Rinse peas.  Combine peas and water; let stand overnight (Or, bring to boiling; simmer 2 minutes, cover and let stand 1 hour).  Do not drain.  Add remaining ingredients except rice.  Cover and simmer until peas are tender, about 1-1/4 hours.  Lift out ham hock; remove meat from bone, dice, and return to pea mixture.  Add rice; cover and simmer 20 minutes or until rice is tender.  Add more water if desired.  Remove bay leaf.  Makes 12 to 14 servings.

Birthday Cupcakes with Cream Cheese Frosting

1 box German chocolate cake mix (I prefer Duncan Hines) + ingredients on box

1- 8oz. package cream cheese, softened

1/3 cup sugar

1 egg

dash salt

1 cup chocolate chips

1 cup butterscotch chips

Mix cake as directed. Fill paper cups 2/3 full. Cream the cheese with the sugar, egg, & salt. Stir in chocolate and butterscotch chips. Drop one rounded teaspoon full on top of each cupcake mixture. Bake 15-20 min. at 350F. Makes approximately 25 cupcakes.

Cream Cheese Frosting:

1 (8 oz.) pkg. cream cheese, softened

1 lb. powdered sugar

2 T. melted butter

1 tsp. vanilla

Beat all ingredients together with an electric mixer until light and fluffy. Add a small amount of milk as needed to achieve the consistency desired.

Banana Cake

2 - 1/4 C. cake flour (substitute 2 C. all-purpose flour)

1 - 2/3 C. sugar

1 - 1/4 tsp. baking powder

1 - 1/4 tsp. soda

1 tsp. salt

2/3 C. shortening

2/3 C. buttermilk (substitute 2/3 C. milk w/2 tsp. lemon juice or vinegar added)

3 eggs

1 - 1/4 C. mashed ripe bananas

2/3 C. finely chopped nuts (optional)

Heat oven to 350 F. Grease and flour baking pan, 13 x 9 x 2 or two 9-inch or three 8-inch round layer pans. Measure all ingredients into large mixer bowl. Blend on low speed, scraping bowl constantly, then increase to high speed and beat 3 minutes. Pour into pans.

Bake oblong 45 to 50 minutes, layers 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool.

Frost with cream cheese frosting:

1 (8 oz.) pkg. cream cheese, softened

1 lb. powdered sugar

2 T. melted butter

1 tsp. vanilla

Beat all ingredients together with an electric mixer until light and fluffy. Add a small amount of milk as needed to achieve the consistency desired.

Mexican Chicken Casserole

INGREDIENTS:
1 Large bag of tortilla chips, crushed
1 Can cream of chicken soup
1 Can cream of mushroom soup
1 Chopped onion
1 Small can of green chilies
1 Small can chopped ripe olives
Grated Cheese
2 Full chicken breast, boiled until tender

DIRECTIONS:
In a buttered casserole alternate layers of chips, chicken, soups, onions, cheese, chilies and olives.

Bake at 450 degrees for 15 min or until hot and cheese is browned.

Cheese and Spinach Pie

INGREDIENTS:
1 onion, minced
1 bunch green onions, chopped
Butter or margarine
1-1/2 pounds spinace (2 bunches), washed drained and chopped, or 2 (10-ounce) packages frozen, chopped spinach
6 eggs
8 ounces feta cheese, rinsed
8 ounces pot cheese (or ricotta)
1/2 cup chopped parsley
2 tablespoons chopped dill
Fine dry bread crumbs
salt, pepper
Nutmeg
1 pound frozen filo pastry sheets

DIRECTIONS;
Saute onions and green onions in 2 tablespoons butter.  Combine onions, spinach, eggs, feta cheese, pot cheese, parsley, dill and 2 tablespoons bread crumbs.  Season to taste with salt, pepper and nutmeg.  Blend thoroughly.  (filling may be prepared a day ahead and refrigerated)

Brush 13x9-inch baking dish with melted butter.  Place 8-10 pieces filo on bottom of baking dish, brushing each layer with melted butter and sprinkling with bread crumbs.  Spoon in spinach mixture.  Cover with 8-10 more sheets filo, brushing each sheet with butter and sprinkling with bread crumbs.  Do not sprinkle top layer with bread crumbs.  Make diagonal serving-size slashes on top for easier cutting after baking.  ( Refrigerate unbaked dish overnight, if desired.)

Bake at 350 degrees 1 hour (about 15 minutes longer if cold), or until golden brown.  Serve with sour cream if desired.  Makes 6 to 8 servings.

Five Cup Salad

1 C. sour cream

1 C. coconut

1 C. small marshmallows

1 can mandarin oranges

1 can pineapple tidbits

Adjust the amounts to your own personal taste.

Combine all ingredients and refrigerate for a couple of hours before serving.

Tokay Grape Fruit Salad

1 can pineapple, tidbit chunks

3/4 C. sugar

2 T. flour

2 T. lemon juice

2 eggs, well beaten

Drain juice from pineapple. Mix sugar and flour; gradually stir in pineapple and lemon juice. Add beaten eggs and cook in saucepan till thick. Allow to cool and then add pineapple tidbits.

Fold in:

3 or 4 sliced bananas

1 C. small marshmallows

2 C. Tokay grapes, seeded and halved

(I usually use red seedless grapes.)

Golden Corn Bread

1 C. yellow corn meal

1 C. flour

1/4 C. sugar

4 tsp. baking powder

1/2 tsp. salt

1 egg

1 C. milk

1/4 C. shortening

Stir together cornmeal, flour, sugar, baking powder, and salt. Add shortening, egg, and milk. Blend with spoon; don't over beat. Bake in greased 8 inch square pan at 400 deg for 20 - 25 min.

Roberta's Broccoli Salad

INGREDIENTS:
Salad:
1/2 C. nuts (Grandma uses pecans)
2 C. raw broccoli florets
1 C. seedless grapes halved (green or red work.  Grandma says that since the broccoli is green she likes to use red for color)
2 bananas chunked

Dressing:
3/4 C. mayonaise
1/4 C. sugar
2 T. milk

Mix and pour dressing over the salad.

Note: can mix the dressing in the bowl and then add the salad stuff if you are going to use it soon.