Dump Cake

Pour large can crushed pinapple into approx 9x12 pan - spread
Pour 1 pkg. frozen or canned coconut over that and spread
Pour 1 pkg dry cake mix (white or yellow) over that and sprinkle with nuts over it
Cut up 1 stick butte rand put dabs over mixture
Bake at 350 for about 45 minutes (325 or over is better)

Rum Cake

1 package butter cake mix
1 package vanilla pudding mix
1/2 cup light rum or 2 t rum extract
1/2 cup water
1/2 cup oil
4 eggs
1/2 cup pecans, chopped

Mix all ingredients except pecans
Sprinkle nuts in bottom of greased, floured Bundt pan
Pour batter on top
Bake at 325 degrees for 50 - 60 minutes
While cake is still hot, pour following glaze over it and sprinkle with powdered sugar

Glaze for rum cake
1/3 (or 1/2) cup water - measurement depending on how much glaze desired
2/3 (or 1) cup sugar
1/2 stick oleomargerine butter
1/2 cup rum or 1 t rum extract

Mix all ingredients together and boil well
Pour over cake

Margaret Stephens' recipe

Giblet Gravy

Chicken or turkey broth diluted with water and milk (should be about 3 cups in all)
Mix flour and cold water or milk and stir into broth (approx 1/2 c flour - more if needed)
Cut up liver and gizzard and one boiled egg
Add to broth mixture
Cook until slightly thickened

Margaret Stephens' recipe

Chicken Dressing (or Turkey)

Make egg bread
Bake at 400 degrees for 20 min
When cool, crumble into large mixing bowl
Add 2 or 3 stalks of celery cut fine and one onion chopped
Add hot chicken broth and milk if necessary to get the right consistency
Put back in greased pan and cook in oven until brown

Use any standard recipe for egg bread, cornbread or muffins that calls for flour and meal, but use more eggs. Or use the following. All measurements are approximate.

Egg Bread

1 C flour (all purpose) - if self rising use only 1 t baking powder
3/4 to 1 C meal
2 t baking powder
1/2 t salt
4 eggs
1/2 C or more, milk
2 T shortening

Put the shortening in pan and put in oven until melted
Tilt pan to grease and pour shortening into bread mixture.

Cut in 1/2 for 2-3 servings

Margaret Stephens' recipe

Golden Popovers

This one was torn out of a magazine (something makes me think it was Parade)
Make them in muffin tins, in miniature or in your favorite shapes. Ad lib with your favorite herbs.
3 T unsalted butter
4 medium sized eggs
1 cup all purpose flour
Pinch of salt
Freshly ground black pepper to taste
1/2 C heavy cream
1 C milk
1/4 C fresh chives, snipped fine

Preheat oven to 400 degrees
Butter muffin tins w 1 T butter, melt remaining 2 T
In a food processor fitted with a steel blade, process eggs, flour, salt and pepper for 10 s, or until well blended
With motor running, slowly pour in cream, milk and melted butter
Process until smooth
Remove to a bowl and fold in chives
Fill buttered muffin tins 2/3 full with batter
Place on middle rack of oven and bake for 35 minutes
Don't open oven or popovers will fall!
Serve warm

Yields 12 popovers

Hush Puppies

1 C corn meal
1 t baking soda
salt to taste
onion cut fine to flavor (small piece)
approx 1/4 C beer and 1/4 C milk - for consistency

Combine and roll into balls or, if thick enough - spoon into pan.
Use enough grease to 1/2 cover so they can be turned once.
Cook in fish grease if cooking fish.
Cook until golden brown.

Maryann Stephens' recipe

Sauteed Escarole

While sifting through the recipe box, I came across the cooking hint above and it reminded me of my mom cooking escarole when I was young. It was such an unusual flavor to me then. Now I buy it when I see it at the farmer's market. This is how I make it.

1-2 smashed cloves of garlic (or more)
fill the bottom of a pan with olive oil
Heat garlic through until transparent
add torn or chopped head of escarole
salt to help sweat the greens
cover to cook and add water if a mushier consistency/less strong taste is desired
Otherwise, just cook uncovered until the greens are no longer "crisp"
salt to taste and serve warm

Soy sauce is a nice condiment, as is sesame oil or toasted sesame seeds

Jennifer Stephens' recipe

Sweet Potato Souffle'

Jar sweet potatoes or fresh sweet potatoes
5 or 6 marshmallows
1 t vanilla

Heat potatoes until soft
Mash and put in casserole dish
Add vanilla and milk if necessary to make smooth
Place marshmallows on top and place under broiler about 2 minutes, until marshmallows are golden brown.

Margaret Stephens' recipe

Snail Butter (Beurre d'Escargots)

1/2 C butter at room temp
1 T finely chopped shallots (or white part only of green onion)
3 large cloves garlic, minced or mashed
2 T finely chopped parsley
1/8 t white pepper

Stuff 1/2 the shell with the butter mixture, then place the snail inside and cover to fill with butter mixture.

I remember my parents feeding me and my brother snails when we were little and we loved them!
I still do.

This is from a December 1969 issue of Sunset Magazine.

Capered Filet of Sole

Start with 3/4 pounds of sole filets
Soak in 1/2 cup of milk for 1o minutes
Dredge in flour and shake off excess
Salt and Pepper lightly
Saute in frying pan in 1/2 C olive oil
Brown on both sides, about 10 min. total time
Keep fish warm on warm dish or in oven
Wipe frying pan with paper towel
Melt 6 T butter until browned slightly
Add capers (1 T per piece of fish) and whole peeled and cubed lemon
Stir well, pour over fish and serve

Margaret Stephens' recipe

Aunt Beth's Sweet Potato Casserole

6-7 yams.
Boil in jackets until tender.
Let cool and peel.
Mash with:
1 stick butter
1/2 C white sugar
1/4 brown sugar
1/4 C orange juice
Add cinnamon, vanilla and salt to taste.

Topping:
1 C brown sugar
1/3 C flour
1 C pecans
2/3 stick butter

Mix topping ingredients together and melt slightly in pan.
Pour over casserole.
Bake at 450 degrees for 15 minutes.

Sauce:
Melt 2 T butter
Add 2 T flour and blend slowly.
Add 1 C orange juice.
Thicken over low heat.
Just before serving, add Grand Marnier liquer to taste.

Serve sauce on side as well as pouring on top.

Beth Stephens' Recipe

Artichoke Dip

1 can artichoke hearts, drained
1/2 c mayo
1/2 c parmesan
garlic salt to taste

Blend low for a just a minute.

Serve warm with Triscuits.

Maryann Stephens' recipe

Grandma Margaret's Potato Salad

Peel Potatoes (baking) and cut into bite size pieces.
Cover with water and cook over medium heat.
Drain in colander for few minutes.
Add:
1 apple cut up fine
3 or 4 stalks celery (cut up small)
small onion or part of onion cut fine
few pieces sweet pickles " "
salt to taste and mayonanaise
Toss lightly to mix.
Sprinkle with paprika and refrigerate.

Magaret Stephens' recipe

Crisco Cake

2 c sifted flour
1 1/3 c sugar
1/2 c crisco or other shortening
1 t salt
1 c milk
3 t baking powder
2 eggs
1 t vanilla

Put everything into mixer and mix for about 4 minutes.
Pour into 2 greased and floured cake pans and bake.

Margaret Stephens' recipe

Irish Soda Bread

2 1/2 c flour
2 t double acting baking powder
1 t salt
1/2 t baking soda
1/2 c liquid shortening
1 egg - beaten
1 1/2 c sour milk (buttermilk?)
1/2 c currants or more
1 c raisins or less
1 or 2 T caraway seeds

Combine flour, baking powder, salt and baking soda in bowl.
Add combined shortening, eggs and milk.
Add currants, raisins and caraway seeds and stir all lightly till just combined.
Spread to an 8 " round panand bakd at 375 degrees until well browned and beginning to pull away from sides of pan.
Makes one round loaf.

My mom's side of the family is Irish, but this is not their recipe.
It was cut from a newspaper or magazine glued to a notecard.

Icelandic Wassail

18 oz Pineapple Juice
12 oz can of apricot nectar
1 quart cranberry juice cocktail
1 t whole cloves
1/4 t alspice
2 sticks cinnamon

Heat to boiling and steep a few minutes

Margaret Stephens' recipe

Lemon Jello Pie

1 large can pet milk
1 c sugar
1 c water
pinch of salt
1 package Lemon Jello
Juice from 1 1/2 lemons
Grated lemon zest
Vanilla wafers

Place can of milk in refrigerator ahead of time.
When cold, whip until very stiff.
Add lemon juice and some grated rind.
Add sugar gradually to whipped cream.
Add salt.

Heat half of the cup of water to dissolve jello.
Add the other half ice cold to speed the congealing.
Put in fridge until lightly congealed.
Fold in whipped cream mixture.
Pour into pie plate lined with vanilla wafers as a crust.
Sprinkle some grated rind on top.
Place in fridge until well set and chilled.
This is just as good made in a bowl without the vanilla wafers and served in dessert bowls (or compotes)

This is a typed recipe on a yellowed note card - the voicing at the end makes me think it's my grandmother

Sour Cream Pound Cake

2 sticks oliomargerine (another grandma recipe!)
3 c sugar
1/4 t soda (baking)
1/2 pint sour cream
3 c sifted flour
6 eggs

Cream butter and sugar.
Add soda and sour cream.
Add eggs two at a time with one cup of flour until all eggs and flour are added.
Beat well after each addition.
Bake at 325 degrees fro 1 1/2 hrs in a greased tube pan.

Frosting Optional

Butter Cream Frosting

1/2 c oleo
1 egg white
1/2 t cream of tartar - not necessary
1 lb powdered sugar
2 - 4 T water
1 t vanilla

Combine ingredients and whip at high speed on mixer for 5 minutes.
Spread on cake.

Margaret Stephens' recipe

Yellow Squash Fritters

2 c grated squash
1/2 t minced garlic
1 t salt
1/4 t pepper
3 T grated Parmesan
2 eggs - beaten
1 c flour

1 c corn (or your fave oil) for frying

Combine and drop by the tablespoon into hot oil.
Fry until golden brown.

Gluhwein

1 q Burgundy or claret
4 strips lemon rind
3-4 strips orange rind
6 cloves
1 cinnamon stick
3-4 t cane sugar

(I assume the wine needs to be heated to infuse the spices?)

This one is in my dad's handwriting - Dr. Joseph Stephens

Apple Pancake (Pannkakstarta)

Follow recipe for Swedish Pancake batter.
Prepare six 8" pancakes.
As each pancake is cooked, transfer it to a platter (I think you are supposed to stack them or layer in some way).
Spread with 1/2 c thick, sweetened applesauce (between the layers)
Do not spread applesauce on top pancake.
Chill.
Prepare sweetened whipped cream (1 c)
Frost pancake with cream.
Chill in refrigerator until ready to serve.
Cut into wedges.

6-8 servings

Swedish Pancakes (Plattar)

Set out a griddle or large, heavy skillet, or special Swedish griddle.
Sift together into a large bowl and set aside:
1 1/2 c sifted flour
3 T sugar
1/2 t salt

beat in a bowl until thick and piled softly
3 eggs

Beat util blended
2 c milk
2 T melted butter

Add to dry ingredients and beat until smooth

Heat Griddle over low - it is hot enough when drops of water sprinkled on surface dance in small beads (cute)
Lightly grease with butter.

For each pancake spoon about 1 T butter into griddle or skillet (pancakes should be about 2 1/2 to 3" in diameter)
Cook each pancake over medium heat until lightly browned on bottom.
Loosen edges with a spatula, turn and lightly brown the second side.
As each pancake is cooked, transfer to a heated plate.
Arrange pancakes in a circle slightly overlapping one another.
In center, set a bowl of lingonberry preserves.

make 5 dozen, 3" pancakes

This recipe is printed and I don' t know the source

South Sea Roll

1 c Graham Cracker crumbs
1/2 c chopped dates
8 marshmallows - chopped
1/2 c chopped pecans
1/3 c heavy cream or evaporated milk
1 t vanilla

Reserve about 3 t crumbs.
Blend remainder with other ingredients.
Shape into a roll.
Coat with remaining crumbs.
Roll in wax paper.
Chill 4 hrs.
Serve with whipped cream

Recipe may be doubled and keeps well in fridge.

Sounds like something my grandmother would have made - Margaret Stephens

Black Eyed Pea Dip

2 cans black-eyed peas with jalapenos
2 4 0z cans chopped green chiles
1 chopped onion
1 t jalapeno juice (I'm guessing from a bottle of pickled jalapenos?)
2 sticks oleo (apparently this is margarine and a great example of an historically interesting ingredient you may decide to omit today)
1 lb of Old English Cheese (perhaps any cheddar will do!)

Drain peas and chiles.
Combine with onion and jalapeno juice to mix.
Melt oleo (or skip).
Cube cheese and add to butter to melt.
Stir in pea mixture.
Cover and chill overnight.
Serve warm with chips.

Due to the heavy use of the word oleo, I am going to assume this is my grandmother's recipe??

Ambrosia

Equal Portions of:
Crushed Pineapple
Orange Sections (membranes removed)
Shredded Coconut

Mix together and sugar to taste.

Margaret Stephens' Recipe

Rice Is Nice

Salad:
2 1/2 c broth
6 oz wild rice
1/2 c artichoke hearts - cut bite sized
4 green onions - sliced
1/4 c diced celery
1/4 cup pimentos
2 ripe avocados - cut bite sized

Dressing:
1 egg, beaten
3 T lemon juice
1 garlic clove - crushed
1/4 c salad oil
1/4 c olive oil
1/2 t paprika
1/2 t salt

Instructions:
Cook rice as instructed on package in broth and let it cool once cooked.
Add all salad ingredients, but do not mix yet.
Beat all dressing ingredients with wire wisk until combined.
Pour over salad and gently mix so as not to break up the avocado.
Chill until serving time.

Maryann Stephens' Recipe