Crab Pasta Salad

Given to Susan from Jeannette D.

16 oz. small shell pasta
1 lb. imitation crab, chopped
2 c. celery, finely chopped
1/2 c. green onion, chopped
1/2 c. green or yellow pepper, diced small
Dressing:
2 c. mayo
1/4 c. red wine vinegar
1/4 c. sugar
Salt and Pepper to taste

Combine dressing ingredients, set aside. Cook pasta according to package directions, drain and cool quickly. Combine all ingredients. Chill.

Grandma Veater's Bread-in-a-Jar and Butter/Lemon Sauce

From the American Fork Historical Recipe Book 1996
2/3 c. shortening
2 2/3 c. sugar
4 eggs
2/3 c. water
3 1/2 c. flour
3 1/3 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
2/3 c. nuts
2 c. canned pumpkin
Variations: Substitute any one of the following for the pumpkin.
2 c. shredded apples or carrots, 1 1/2 c. shredded carrots plus 1- 8 oz. can crushed pineapple- drained, 1 2/3 c. applesauce plus 1/4 c. crushed pineapple, 1 can whole cranberry sauce, 2 c. mashed bananas, 2 c. finely chopped or mashed fresh peaches or 2 c. shredded zucchini.

Grease insides of 8 (1 pint) wide mouth canning jars well. Heat oven to 325 degrees. Cream shortening and sugar together. Beat in eggs, pumpkin (or other variation), and water. Sift together flour, baking powder, baking soda, spices and salt. Add to pumpkin mixture. Stir in nuts. Pour mixture into prepared jars, filling each half full. Bake for 45 minutes. Note: Use only canning jars. Others can't take the heat! When done, remove one jar at a time, wiping sealing edge with paper towel or cloth and screw on lid and ring tightly. The heat will vacuum seal the jar and the bread will keep up to one year.
"This recipe is easy, but the instructions must be followed exactly for best results. The nicest thing about giving Bread-in-a-jar is that those who receive it can keep it until they get over the holiday food blahs. This bread can be safely baked in wide-mouth canning jars and when sealed immediately upon removing from the oven, it will keep on the shelf for up to one year. Be sure to take jars out of the oven one at a time, sealing each one as you take it out. Screw the lids on as tight as you can. When the jars have cooled enough to handle them, tighten the tops. As the jars stand, you will hear that little pinging sound as the heat seals the lids."

Butter or Lemon Sauce
1 c. sugar
2 Tbsp. (rounded) cornstarch
2 c. boiling water
dash of nutmeg
pinch of salt
1/4 c. butter
1 tsp. vanilla or 1/2 tsp. lemon extract

Combine sugar and cornstarch. Add boiling water and other ingredients, except flavoring. Cook to a good boil. Add flavoring at the end of the cooking. Yields enough sauce for 2 quarts pudding. Serve sauce over Bread-in-a-jar.

Quick Bread Recipe taped to the inside of Grandma Veater's kitchen cupboard

Quick Bread from Dorleen Talbot and Nancy Reese
¼ c. sugar
3 c. warm water
2 Tbsp. + 1 tsp. yeast
Combine and let sit 10 minutes.
1/3 c. shortening, melted
1 egg
4 tsp. salt
4 c. flour
Add to above mixture and beat with an electric mixer.
(Grandma had hand written the option of adding: 1/3 c. mashed potatoes and ¼ c. dry milk)
Add 3-4 more cups of flour.
Bake at 350 degrees for 30 minutes. 2x’s recipe makes 5 loaves.

Great Grandma Rosamund Sudweeks’ Million Dollar Sweet Pickles

25 cucumbers put to soak in a salt brine strong enough to float an egg. Keep in brine 5 days. Take out and wash, cut in pieces. Cover with cold water and put in 2 teaspoons of powdered alum. Let stand overnight. Drain and put into jars.
Take 1 quart vinegar, 2 quarts sugar, 2 sticks cinnamon, 1 Tbsp. whole cloves. Boil syrup every morning for 5 days.
Pour syrup over cucumber slices and process.

Great Grandma Rosamund Sudweeks’ Chili Sauce

2 pans tomatoes, partly ripped (heaped up ground)
1 pan onions level filled ground
1 quart vinegar (use 1 quart vinegar + 1 quart water if vinegar is strong)
2 Tbsp. cloves
2 Tbsp. cinnamon
Salt and pepper to taste
¼ tsp. red pepper, may or may not be added
1 quart sugar or sweeten to taste
Boil for 1 hour stirring nearly all the time to prevent sticking. Put in bottles. The longer it sits the better it gets.

Grandma Veater's Zucchini Jam

2 pkgs. Strawberry koolaid
4 c. grated zucchini
1 c. pineapple, drained
½ c. lemon juice
1 pkg. MCP pectin
Mix all together and bring to a boil.
Add 6 c. sugar.
Boil 5 minutes

Grandma Veater's Christmas Balls

2- 8 oz. cream cheese
¼ c. onions
¼ c. green peppers
¼ tsp. Accent
Mashed nuts on the outside

Grandma Veater's No Bake Cookies, etc. from the Children's Friend January 1968

Grandma Veater's Refrigerator Rolls

1 c. hot water or milk
1 tsp. salt
6 Tbsp. shortening
¼. c. sugar
1 cake fresh or dry yeast (about 2 ¼ tsp.)
2 Tbsp. lukewarm water
1 egg, well beaten
3 ½-4 c. sifted all purpose flour

Combine water (milk), salt, shortening, and sugar in a bowl. Cool add yeast softened. Add egg and half the flour and beat well. Stir in more flour make dough easy to handle. Grease the top of dough, cover and store in the refrigerator. It keeps 4-5 days. Shape into biscuits and arrange in oiled pan. Cover and let rise in warm place (80-85 degrees) until double about 1 ½ hours. Bake in hot oven 425 degrees for 12-15 minutes. Remove and brush with butter. This make about 18 medium rolls. If preferred, the refrigerator roll dough may be formed into biscuits as soon as mixed. Then rise and bake.

Grandma Veater's Boiled Raisin Cookies

1 ½ c. raisins
1 c. water
Boil till all water is gone (cool).
½ tsp. salt
1 tsp. baking powder
1 tsp. baking soda
3 c. flour
Sift together.
1 ½ c. sugar
1 c. shortening
3 eggs
1 tsp. vanilla
Mix all ingredients.
Drop by tsp. and roll in sugar.
Bake at 350 degrees for 10-15 minutes.

Grandma Veater's Bread Sticks

1 c. water
1 Tbsp. yeast
1 tsp. sugar
1 tsp. salt
1 Tbsp. oil
2 ½ c. flour
Dissolve yeast in water, add sugar, oil, salt, and flour. Mix well. Roll out in strips or rill in hands and make long sticks. Place on a cookie sheet that has been greased. Sprinkle with seasoning. Bake at 375 degrees for 13-20 minutes

Grandma Veater's Peanut Butter Snacks

Peanut butter snacks
½ c. creamy peanut butter
½ c. honey
½ tsp. vanilla
1 c. powdered nonfat milk
In mixing bowl, beat together the peanut butter, honey and vanilla until fairly well mixed. Add the powdered milk and knead until mixture is thoroughly mixed. Scrape the halvah our of the bowl onto the center of a large piece of waxed paper. Form into a rectangle about ¾” thick. Wrap the rectangle in the waxed paper and refrigerate for 20 minutes. Remove and cut into bite size pieces. Then keep in fridge until snacking time.

Grandma Veater's Pastel Divinity

3 c. sugar
¾ c. light corn syrup
¾ c. water
2 egg whites
1-2 Tbsp. Jello, any flavor
1 tsp. vanilla
1 c. chopped nuts
½ c. grated coconut

Mix sugar, syrup, and water until the sugar is dissolved. Bring to boiling and cook to form a hard ball when a few drops are tested in cold water. Meanwhile, beat the egg whites until they fluff up then add dry jello gradually, beating until the mixture holds a definite peak. Pour the syrup into the egg white mixture in a very fine stream, beating constantly until candy holds shape and loses its gloss. Fold in nuts and coconut. Quickly pour into 8 inch square pan. Let set. When cutting, dip knife into hot water. Makes 49 pieces.

Grandma Veater's Chocolate Chip Pudding Cookies

3 ½ c. flour
1 ½ tsp. baking soda
1 ½ c. butter or margarine, softened
1 c. brown sugar
½ c. sugar
1 pkg. 6 serving Jello pudding mix (Chocolate, Vanilla and pie filling)
1 ½ tsp. vanilla
3 eggs
3 c. chocolate chips
1 ½ c. nuts
Mix flour with baking soda. Combine butter, sugars, and pudding. Mix and add vanilla in a large mixer bowl, beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. Batter will be stiff. Drop by rounded measuring teaspoons onto ungreased baking sheet. About 2 inches apart. Bake at 375 degrees for 8-10 minutes. Makes 10 dozen.

Grandma Veater's Cream Puffs

½ c. butter
1 c. water
Boil and take off heat.
1 c. flour
¼ tsp. salt
Add till it cleans the sides.
4 eggs
Beat in well 1 at a time.
Bake at 440 degrees for 10 minutes then 325 degrees for 10 minutes.
Fill with chicken salad.

Grandma Veater's Sweetened Condensed Milk

Place ½ c. warm water in a bowl. Add 1 c. plus 2 Tbsp. instant nonfat dry milk and mix well. Add ¾ c. sugar and mix until smooth. You may want to put the bowl in a pan of hot water to help dissolve the sugar.

Grandma Veater's Cookie Recipe using old jam

½ c. Crisco
1 c. jam
1 egg, well beaten
2 c. flour
1 tsp. vanilla
1 tsp. baking soda
½ tsp. salt
½ c. nuts

Cream shortening. Mix eggs, jam, and vanilla. Sift dry ingredients into it you may need a few drops of milk or flour either way depending on thickness of jam. Add nuts. Drop on cookie sheet. Bake 350 degrees for 10 minutes or until done.

Grandma Veater's Peanut Butter Candy

1 c. peanut butter (chunky)
1 c. Karo Syrup
1 ¼ c. dry milk
1 ¼ c. powdered sugar
Place in pan. Melt chocolate chips and pour over candy.

Grandma Veater's Raspberry Oatmeal Bars

1 ½ c. oats
1 ½ flour
½ tsp. baking soda
¼ c. butter
1 c. brown sugar
1 jar raspberry jam
Combine oats, flour, soda and salt. Add butter and sugar. Blend. Put half in pan. Put jam on then remaining oats. Bake (don’t know at what temperature or for how long). My guess, 350 degrees 20-30 minutes of until bubbly and light brown.

Grandma Veater's Pumpkin Gingerbread Cake with Hot Sauce

2 ¼ c. flour
1/3 c. sugar
2/3 c. butter
¾ c. nuts (pecans)
1 ½ tsp. ginger
1 tsp. baking soda
¼ tsp. cloves
¼ tsp. salt
½ c. light molasses
½ c. pumpkin
1 egg
1 tsp. vanilla
Preheat oven to 350 degrees. In a large bowl combine flour and sugar. Cut butter in until it resembles crumbs. Add pecans and blend. Press 1 ¼ c. mixture into an ungreased 9x9 pan, set aside. To the remaing crumbs add the rest of the ingredients and mix well. Pour over crumbs. Bake 40 minutes or until test comes clean.

Sauce:
½ c. butter (1 stick)
1 ¼ c. packed brown sugar
1 c. half and half
1 tsp. vanilla
Melt butter over medium heat, add brown sugar and bring to a boil for about 5 minutes. Stir in vanilla. Serve hot sauce over gingerbread.

Grandma Veater's Indian Fry Bread

3 c. white flour
1 ¼ tsp. baking powder
½ tsp. salt
1 1/3 c. warm water
2 c. vegetable oil
Mix flour, baking powder and salt. Add water and knead until dough soft. Stretch off 1 piece at a time. Poke hole through the middle like a doughnut and drop into kettle of sizzling hot oil. Brown on both sides. Serve hot.

Grandma Veater's French Bread

3 c. water
3 Tbsp. yeast
3 Tbsp. sugar
3 Tbsp. butter
1 ¼ Tbsp. salt
Egg white, beaten stiff
Add enough flour to make a stiff dough
Bake

Grandma Veater's relish

1 c. dressing vinegar
¾ c. sugar
2 Tbsp. oil
½ c. water
Boil for 3 minutes.
Add:
½ c. lemon juice
½ tsp. garlic salt
½ tsp. onion salt
1 tsp. parsley
¼ tsp. dill weed
¼ tsp. celery salt
Anything else:
Chop in bite size pieces-squash, onion, green pepper, celery, cauliflower, broccoli, radishes, carrots 1/4” thick.
Pour dressing mixture over and let stand over night.

Ned’s Meatloaf

3 lbs. hamburger, lean
2 c. chili sauce
1 onion
2 Tbsp. barbecue sauce
Catsup, optional
2 Tbsp. mustard
2 boxes of Stove top
2 eggs
Will fill 3 loaf pans ¾ full.

Grandma Veater's funeral potatoes

7 large potatoes, cooked with skin on, peel
½ c. mayonnaise
2 cans cream of chicken soup
1 c. sharp cheese
1 pint sour cream
1/3 c. green onion, chopped
Pour over and put in casserole
Sprinkle with 1 c. grated cheese. Bake at 350 degrees for 30 minutes. Take out and put buttered corn flakes on top. Bake an additional 10 minutes.

Chicken Lettuce Wraps

4-6 chicken breasts, boneless, skinless, dice into very small pieces
Iceberg or Romaine Lettuce
1 8oz. can slice water chestnuts, diced into small pieces
1 cup onion, diced
2 Tbsp. bottled minced garlic
1 Tbsp. soy sauce
1/4 cup Hoisin Sauce
2 tsp. bottled minced ginger or 1/2 tsp. ground ginger
1 Tbsp. rice wine vinegar or red wine vinegar
2 tsp. Asian chili pepper sauce or 1/8 tsp. cayenne pepper
3/4 cup green onion, thinly sliced
2 tsp. Asian Sesame Oil
Combine garlic, soy sauce, Hoisin sauce, ginger, vinegar and chili pepper sauce. Set aside. In a large skillet, stir fry chicken at high heat in a small amount of oil until done. Add chopped onion and continue to stir fry for a couple of minutes. Lower heat to medium high heat and add sauce mixture. Stir to blend and continue cooking for 2-3 minutes. Add chopped chestnuts and reduce heat to medium heat. Add green onion and sesame oil. Cook and stir until the onions begin to wilt. Remove from heat and serve with crisp lettuce leaves.
*Beware your house will smell of garlic for a while.

Dad's Meatloaf

Meatloaf recipe
1 1/2 lbs. ground beef
1/4 c. onion, finely chopped
1 tsp. pepper
1 1/2 tsp. salt
3/4 c. milk
3/4 c. regular oats
1 egg

Mix all ingredients. Put into a loaf pan. Top with sauce. Bake at 350 degrees for 1 1/2 hours.

Sauce
1/3 c. ketchup
1 Tbsp. mustard
2 Tbsp. brown sugar
Combine and spread on top of meatloaf before baking.

Meatloaf Balls
Make Dad's meatloaf recipe above. Shape into balls. Place in greased muffin tins. Topped with Sauce or barbecue sauce. Bake until done.

Easy Navajo Tacos

Onion - chopped
1/2 - 1 lb Hamburger meat
2 cans Chili Beans in sauce
Shredded Cheese
Lettuce
Sour Cream
Olives
Salsa
Guacamole
Rhodes Roll Dough

Saute onions with hamburger meat. Add two cans of chili beans with sauce. Bake or deep fry Rhodes rolls. (Follow the instructions on the package for scones or pizza.) If you're feeling ambitious make homemade bread dough. Top bread with chili and favorite toppings.

Lemon Parsley Mafaldine, Grilled Chicken, Asparagus and Sweet Pepper Salad

12 oz. Pappardelle's Lemon Parsley Mafaldine
3 sweet peppers, sliced thinly
1 small white onion, finely chopped
1 bunch asparagus, cut into 2 inch pieces
3 boneless, skinless chicken breasts
1/3 c. lemon juice
3/4 c. vegetable oil
1 tsp. black pepper
2 tsp. salt
1/2 tsp. dry thyme or 1 Tbsp. fresh, minced
1- 16 oz. KRAFT Tuscan House Italian Salad Dressing

Combine lemon juice, oil, salt, pepper and thyme and marinate chicken for at least 6 hours- overnight. Grill chicken and slice thinly (I use my George Foreman grill). Cook pasta according to package directions, cool quickly, drain thoroughly. Slice peppers and chop into 2 inch pieces. Blanch asparagus pieces for 5 minutes then put directly into an ice bath. Combine pasta, chicken, peppers, onion, asparagus and Tuscan House dressing. Toss and chill.

Bruschetta Farfalle Salad

1- 12 oz. pkg. farfalle (bowtie) pasta
3 tomatoes, finely chopped
1/2 c. green onion, finely chopped
2/3 c. shredded Parmesan cheese
1 c. pesto
salt and pepper to taste
drizzle of olive oil, optional

Cook pasta according to package directions, cool quickly, drain thoroughly. Add remaining ingredients and toss to coat. Add olive oil if salad is too dry. All ingredients are guesstimates, add as much or as little as you want.