Whipping Cream Biscuits

2 C self-rising flour
1 t sugar
1 C whipping cream

Combine all ingredients; mix well. Dough will be stiff. Turn dough out on a lightly floured surface. Knead 10 or 12 times. Roll dough 3/8" thick. Cut with a 2" biscuit cutter (or small glass.) Place on a lightly greased baking sheet. Bake 10-12 minutes at 450º. Yields 1.5 dozen.

Parmesan French Bread

1/2 C butter
1/3 C grated Parmesan
2 T snipped parsley
1 T horseradish
1/4 t celery salt
1 loaf French bread

Blend together butter, Parmesan, parsley, horseradish and celery salt. Let stand at room temperatures for one hour. Spread one side of loaf. Wrap loosely in foil and bake for 20 minutes at 325º.

Homemade Noodles

3 eggs, beat up and down and around! (No kidding...that's what it said!)
1/8 C water
lots of salt

Next add flour enough to make a stiff dough.

Flour a board and knead in flour to form a ball.

Then roll the dough to a very thin sheet. It should be dry enough to be able to lift. Allow thin dough to dry one hour on each side. Then roll up dough sheet and slice into long noodles by cutting off from end. Drape over backs of chairs, etc. on tea towels until completely dry.

Then cook like regular noodles.

Biscuits

2 C flour
3 t baking powder
1/2 t salt
1/3 C shortening
7/8 C milk ( = 1 C - 2 T)

Sift flour 3 times with dry ingredients. Cut shortening into dry ingredients until mixed to size of small particles. Pour milk in all at once and stir vigorously with a fork until flour is almost dampened. When dough appears sticky stop! Turn on lightly floured cloth. Knead 6-8 times and pat to 3/4" thick. Cut with a biscuit cutter. Place 1" apart on cookie sheet and bake 12-15 minutes in a 450º oven.

New England Brown Bread

(Another one from Great-grandma Julia!)

2 C all bran
2 C unsifted flour
2 t baking soda
2 C buttermilk
1 C molasses
1/2 t salt
1/2 C raisins

Mix all ingredients together. But in greased tins with a tight foil cover

•Set tin onto rack in large heavy pan or kettle with lid. Pour boiling water half way up tin. Cover tightly and steam for about 3-1/2 hours on top of stove. Check the water level occasionally and keep it at a boiling midpoint level if possible.

•When done, take off foil cover carefully, (will be steaming) and set tin into a preheated 300 degree oven for about 10-15 minutes to allow some of the steam to dry. Loosen bread from sides of mold gently. Invert onto cooling racks and allow to cool partially before serving.

Gingerbread

(Great-grandma Julia's recipe)

2 C sifted cake flour
2 t baking powder
1/4 t baking soda
1 t ginger
1 t cinnamon
1/2 t salt
1/3 C shortening
1/2 C sugar
2/3 C molasses
3/4 C sour milk or buttermilk

Sift flour, baking powder, soda, spices and salt three times. Cream sugar and shortening until fluffy. Add egg and molasses; then add sifted ingredients alternately with milk in small amounts. Bake in a greased 8" pan in a moderate oven (350º) for 50 minutes.

Banana Bread

1 C sugar
1 egg
4 lg. ripe bananas, crushed
1.5 C flour
1 t soda
1/3 butter

Mix in order given. Bake in floured bread tins for 40 minutes at 350º

Grandma Julia's Apricot Bread

(Makes 4 medium loaves)

1.5 C dried apricots
Juice of 3 oranges
ground peel of 1 orange
Boiling water
1.5 C raisins
3 C sugar
5.5 T melted shortening (butter)
1 T vanilla
3 eggs, beaten
6 C flour
1 t salt
1 T soda
2 T baking powder
1.5 chopped nuts

Soak apricots in boiling water for 1/2 hour. Squeeze juice of oranges and add enough boiling water to make 2 C. Grind rind of 1 orange with raisins. Add juice. Stir in sugar and beaten eggs. Add vanilla, then stir in sifted dry ingredients.

Pour into greased pans which have been lightly floured.

Bake for 50 minutes at 350º

Applesauce Oatmeal Bread

1.5 C sifted flour
1.5 t salt
1 t each: baking powder, soda, cinnamon
1/2 t nutmeg
2/3 C brown sugar
2 eggs
1 C apple sauce
1.5 C oatmeal, uncooked
1 C raisins
1/2 C chopped nuts
1/3 C melted butter

Sift together dry ingredients. Add brown sugar, eggs and apple sauce. Stir in remaining ingredients. Bake at 350º in greased 8x4x2 loaf pan for about 1 hour. Remove from pan immediately; cool.

Makes one loaf.

Pumpkin Bread

(Passed down from Great-grandma Julia Cook)

Cream together:
1/2 C shortening
1 1/3 C sugar

Beat in:
2 eggs
1 C pumpkin
1/3 C water
1 2/3 C flour
1/4 t baking powder
1 t baking soda
1/3 t cloves
3/4 t salt
1/2 t cinnamon
1/2 C chopped nuts

Bake for 1 hour at 350º

Hobo Bread

(This is one of Great-grandma Julia's famous holiday breads!)

Mix well and let stand overnight:
1 C raisins
2.5 C boiling water
4 t baking soda

Next morning add:
1 C brown sugar
1/2 C Wesson oil
4 C flour
1/2 t salt
1 t vanilla

Mix well. Pour into oiled pans. Bake 1 hour at 350º.

Carrot Bread

(Written by Jolly's mother, Julia Cook)

Sift together several times:
3 C flour
2 C sugar
2 t soda
1 t cinnamon
1/2 t salt

Mix together:
2 C grated carrots
1.5 C Wesson oil
1 sm. can crushed pineapple with juice
2 T grated orange rind
3 eggs
2 t vanilla
1.5 C nuts

Mix sifted ingredients with carrot mixture with electric mixer.

Divide into two standard loaf pans.

Bake 1 hour at 350º

Chutney Cheese Paté

(6-8 servings)

1 6 oz. cream cheese
1 C grated cheddar cheese
1/2 t curry powder
1/2 t garlic powder
1/4 t salt
4 t sherry
1 jar Major Grey Chutney
1/2 bunch green onions

Mix cream cheese, curry powder, garlic powder, salt and sherry. Form into a flat-topped round shape. Cover with chutney and chopped onions.

Marinated Shrimp

(Prepare 24 hours ahead of serving.)

1/4 C Wesson oil
2 T lemon juice
1/2 C minced parsley
1 t garlic
4 T horseradish
2 T vinegar
3 medium onions, sliced
2 lbs boiled shrimp

Mix all together and place in covered container in refrigerator. Toss often to encourage marinating.

Serve 24 hours later!

Stuffed Mushrooms

1/2 lbs fresh mushrooms
1 egg, beaten
1/4 C bread crumbs
salt to taste
dash of pepper
2 t Parmesan cheese
1 clove garlic, minced
1/4 t parsley
1/4 lb. sausage (Jimmy Dean type)

Cook mushrooms at 350° for 7 minutes. Allow to cool.

Meanwhile, mix remaining ingredients.

Fill each mushroom with 1 teaspoon of filling. Bake at 350° for 7 minutes.

Salmon Mousse & Dill Sauce

(8 servings)

1 envelope Knox gelatin
1/4 C cold water
1/2 C boiling water
1/2 cup mayonnaise
1 T lemon juice
1 T grated onion
1/2 t Tabasco
1/4 t paprika
1 t salt
2 C finely chopped cooked salmon
1 T chopped capers
1/2 C heavy cream


1. Soften gelatin in cold water; add boiling water and stir until the gelatin has dissolved. Cool.

2. Add mayonnaise, lemon juice, onion, tabasco, paprika, and salt, and mix well. Chill to the consistency of unbeaten egg whites.

3. Add salmon and capers and beat well. Whip the cream and then fold it into the salmon mixture, then turn it into a 2 qt., oiled fish mold.

Serve with dill sauce.

Artichoke Appetizers

1/2 C chopped onion
1/2 C water
4 well-beaten eggs
1/4 C dry bread crumbs
1/2 t salt
1/8 t pepper
1/8 t dried oregano, crushed
2-3 drops bottled hot pepper sauce
2 C shredded cheddar cheese
2 6 oz. marinated artichoke hearts, drained and finely chopped
Pimento as garnish

Cook onion in water til tender (5 minutes.) Drain. In bowl, combine beaten eggs, bread crumbs, salt, pepper, oregano and hot pepper sauce. Spread in greased 11x7x1.5 pan. Bake at 350º oven, 17-18 minutes. Cut in 1" squares. Serve hot garnished with pimento.

Makes 6.5 dozen.

May be baked and frozen and then reheated in foil.

Deviled Eggs

(from Julia Cook - Gramma Jolly's mother...the "original" Great-Great!)

6 large, hard-cooked eggs
1/4 t salt
1/8 t ground black pepper
1 t Dijon-type prepared mustard
1/8 t garlic powder
Dash Cayenne pepper
1 t cider vinegar
1/4 C very finely minced celery
3 T mayonnaise
1/2 t fresh lemon juice
Paprika

Boil eggs 15 minutes. Cool, then peel eggs. Cut eggs in half and remove yolks. Mash yolks and add all the ingredients except paprika. Fill egg white cavities with yolk mixture and decorate with a sprinkle of paprika.

Layered Cheese Dome

2 8 oz. cream cheese, softened
2 t lemon juice
1/3 C grated Parmesan cheese
1 T chili sauce

1/2 C cream-style cottage cheese, drained
1/8 t onion salt
1/8 t garlic powder
1/2 C snipped parsley

Advance Preparation: In a small mixer bowl beat together cream cheese and lemon juice until fluffy. Divide it into two portions. To one portion stir in Parmesan cheese and chili sauce. Turn into a lightly oiled 2 1/2 - 3 C mold or bowl. To remaining cream cheese add cottage cheese, onion salt, and garlic powder. Beat until nearly smooth. Stir in parsley. Spoon on top of first layer in mold. Cover and chill.

Before serving: Unmold onto platter; arrange crackers around the edge of cheese.
Makes 1 1/2 cups.

Petite Quiche Lorraine

Make a rich pastry for a 10" pie tin to use with small tart tins

6 slices bacon, crumbled
5 eggs, slightly beaten
2.5 C lite cream
2 T melted butter
1 3/4 t Worchestershire Sauce
1.5 T minced onion
1.5 t salt
1/4 t grated nutmeg
1 lb. Swiss cheese, grated
3 T Parmesan cheese
dash cayenne pepper

Bake pastry fro 5-10 minutes. Scatter bacon in shells, then cheese. Combine other ingredients (except Parmesan cheese and cayenne pepper) in blender. Pour into shells. Bake for 20 minutes in a 370º oven. Reduce heat to 300º and continue to bake for 10 more minutes.

Cheddar Cheese Tartlets

(Makes 24-30 1/2" x 2 3/4" tarts)

Pastry for 8" 2 crust pie
1.5 lb. sharp Cheddar cheese
1.5 C whipping cream
2 lg. eggs
Drops cayenne & Worchestershire sauce
salt & pepper
butter

Roll dough and line buttered tart tins. Prick bottom with fork (to discourage bubbles while baking.) Cut chees into 1/4" slices and place a tablespoon in each mold. Blend cream with eggs and seasonings. Pour a spoonful over the cheese in each mold. (May be refrigerated at this point.) Bake 15 minutes in middle level of the oven at 450º until brown and puffed. Serve warm.

Kodiak Dill Dip

1 C mayonnaise
1 C sour cream
1 T grated onion
3 T dill week
1 T Beaumonde seasoning
1 T parsley flakes (fresh or dry)
2 T green onion flakes

Combine all ingredients and stir. Let it sit out for about 1/2 hour before refrigerating. The dip will keep indefinitely. Great with cut vegetables (broccoli, carrots, celery...) Also good to spread on rye bread rounds and pass under the broiler.