Tradition!

Mother's family didn't usually get together too much at Thanksgiving (it happened, but not often); their holidays were Christmas and Easter.  And one of the dishes always served was Scalloped Oysters.  After Grandma and Grandpa Shaw died in 1965, Scalloped oysters continued to be served although nobody ate them and the Aunts spent a great deal of time bemoaning the high cost of a pint of oysters.  One year in the 1970s Mother didn't have the holiday meal at her house, so I hosted.  I did not make the oysters.  Odessa, Dorothy, and Mother all carried on about the lack of oysters, but they finally admitted they hated them and only fixed them because their mother loved them--and hated throwing the expensive things away, untouched.  They never graced our family holiday table again.

Scalloped Oysters
Elsie Nelson

1 pint oysters
2 Cups medium coarse cracker crumbs
1/2 Cup butter or margarine, melted
3/4 Cup Light cream
1/4 Cup oyster liquid
1/4 teaspoon Worestershire sauce
1/4 teaspoon salt

Drain oysters, reserving 1/4 Cup liquid.  Combine cracker crumbs and butter.  Spread one third the cracker crumbs in greased 8x8 inh pan.  Cover with half the oysters.

Using another third of the rumbs, spread a second layer, covering with remaining oysters.  Top with last of the crumbs.

Combine cream, liquid, sauce, and salt.  Pour over crackers ad bake in 350 degree oven about 40 minutes.

Carmel Corn
Dorothy Davis

7 quarts popped corn
1/2 Cup butter
1 Cup Brown Sugar
1/4 Cup Corn Syrup
1 teaspoon vinegar
1/2 teaspoon baking soda

Combine butter, brown sugar, corn syrup, and vinegar in a 2 quart casserole.  Microwave on full power 1 1/2 to 2 minutes until syrup comes to a boil.  Boil for 2 minutes.  Remove from oven and stir in baking soda.  Dump popcorn in a clean brown bag.  Pour in syrup and close bag loosely and shake for 1 minute.  Microwave for 1 1/2 minute 3 times and shake in between.  Pour out in pan to cool and eat.

Untitled
Leona SHAW Bleakney

25 Marshmallows
1 cup milk
1 1/2 Cups whipping cream, whipped stiff
10 cent can of crushed pineapple--do not drain
Graham cracker crumbs
 nuts optional

Heat marshmallows in milk until melted  Cool.

Fold marshmallow/milk mix into whipped cream   Fold in pineapple.

[Place half of Graham cracker crumbs in bottom of pan], spread with whipped cream mix, sprinkle with rest of crumbs.  Can add chopped nuts if desired.

Cupcakes before cupcakes were IT.

Truly Different Cup Cake

Peggy Reitz--Monroe 4-H for(?)

preheat oven to 325

 



Melt in heavy pan:
4 squares semi sweet chocolate
2 sticks butter

Add 1 1/2 Cups pecans  and stir until nuts are well coated.

Combine.   Mix until blended; do NOT beat.
1 3/4 Cups sugar
1 Cup unsifted Flour
4 unbeaten eggs
1 teaspoon vanilla

Add chocolate mixture carefully.  Turn into baking cups
Bake 325 for 25 minutes.

A product of its times

For a while in the 1970s Pistachio pudding was the rage.  It could be found as an ingredient in a ton of things. 

Outside Cake, Pistachio Inside
Clarice AGAR Johnson

1 package white or yellow cake mix
1 package Jello Pistachio pudding
3 eggs
1 Cup 7Up
1/2 Cup chopped nuts  [I assume pistachios]
1 Cup oil

Beat and bake 350 for 50 minutes.

Cool 15 minutes; remove on rack.  split  3 layers if [you put it ]in freezer [it will be easier to] split even[ly].  Spread about a cup of frosting between layers.  Spoon rest into center.  Chill.  [Is this baked in angel food cake pan or a Bundt pan?  Sometimes the directions in these recipes are a little sketchy.]

Recipe for lots of cookies

I'm putting these recipes in the blog scientifically.  I'm alternately highly unlikely ones with ones that were well used as evidenced by the number of stains on the cards.
This one was very well used.

Molasses Cookies

Jungwirth

Preheat oven to 375

2 Cups sugar
1/2 Cup molasses
1 1/2 Cup Shortening
2 eggs
4 Cups flour
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon ginger
1 teaspoon salt

Cream shortening, sugar, and molasses.  Add eggs.  Sift together and stir in dry ingredients.
Chill dough and then roll in teaspoon sized balls.  Dip in sugar and bake 8 - 20 minutes.  Should make a fairly soft cookie.  If they are crisp like gingersnaps, you've baked too long.

Makes 6 dozen

Meatballs, but not THE Meatballs

This meatball recipe is from My Grandma Agar.  (Mother's meatball recipe was not written down, so Jan and I are attempted to reconstruct it--we will get it to you when we do.)

Meatballs

Corabell EARP Agar

1 1/2 pounds hamburger
1/2 pound ground pork
1 egg
salt & a little pepper
1/2 Cup milk
1 Cup cracker crumbs
tomato sauce

fry onions in skillet, add 2 cups tomatoes, 2 Tablespoons vinegar, 3 Tablespoons sugar, 1 Tablespoon flour, a little shake of cloves.

[That's the recipe as it appears on the cards.  I assume the top part is for the actual meatballs and the bottom part is the sauce.]