Mom's Recipe Cards

My mom loved to cook and save recipes. Here you will find some of her best recipes. Some even came from her mom, my Grandma.

Friday, October 10, 2008

Cristmas Cookie Recipe That Is Fun To Make

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I found this one and never saw it before. I wonder where this came from, but it is a way that I enjoy baking. it did taste just devine.

Christmas Cookie Recipe

1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Vanilla Doctor or Regular Doctor

Taste the Doctor to check taste and quality.

Get a large bowl, check the Doctor again, to be
sure it is the best quality. pour a half level cup
and drink.

Turn ontheelectricmixer...Beat one cup of butter in a
large fluffy bowl.

Add one teaspoon of sugar...Beat again.
At this point it's best to make sure the Doctor
is still OK. try another cup to make sure the Doctor is still god.

Turn off the mixer dingy that you are using.

Break 2 leggs and add to the bowl then chuck in the cup
of dried fruit.

Pick the frigging fruit off floor...
Mix on the turner.

If the fried druit gets stuck in the beaterers just
pry it loose with a dewscriver.

Sample the Doctor to check for tonsisticity.
Next, sift tw o ups of salt, or something... . who
giveshz a sheet.

Check the Doctor.

Now shift the lemon juice and strain your nuts.
Add one table.

Add a spoon of ar, or somefink.... whatever you can

Greash the oven.

Turn the cake tin 360 degrees and try not to fall

Don't forget to beat off the turner.
Finally, throw the bowl through the window.
Finish the bottle of Docotr.
Make sure to put the stove in the dishwasher.

Cherry Mistmas Berryone

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Saturday, October 4, 2008

Tuna Casserole

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Tuna casserole is a quick and fairly easy meal to make. You can feed a family of four or five on this recipe. It does take good and gives you your dairy, meat and veggie.

1 12 or 16 ounce bag egg noodles
2 cans tuna
1 large can Campbell mushroom soup
3/4 cup milk
1 12 ounce bag potato chips crushed
1 can peas drained

Preheat oven to 350 degrees.

Boil the noodles and drain.

Mix the tuna, milk, mushroom soup and peas together in a large bowl. Place the noodles in the bowl and mix.

Place mixture in a 9 x 13 cake pan. Spread crushed potato chips over the top of the casserole.

Place in the oven and cook for 30 to 45 minutes.

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Wednesday, October 1, 2008

Mandarin Orange Torte

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Everyone can appreciate this recipe. It tastes delicious. Not only is it easy to make, the family will enjoy every bite.

Crust (you can buy a crust from the store if you do not want to make it)

Graham crackers (60)
1 stick of oleo
1/2 cup sugar

Mix together and spread out on the bottom of a 9 x 13 pan. Save a few crumbs to sprinkle on the top of the filling.


1 can Borden Eagle Brand Evaporated Milk
1 6 ounce thawed can of frozen orange juice
1 8 ounce thawed cool whip
2 11 ounce cans of mandarin oranges

Mix all the ingredients together. Pour into the graham cracker crust. Sprinkle some cracker crumbs on top if desired. Refrigerate and it is ready to eat in one to two hours.

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Tuesday, September 23, 2008

Lemon Meringue Pie

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This is another great recipe form mom's recipe. I remember making this when I was about 13 years old. This was my favorite pie to make besides the cheesecake. It is quick and easy and taste delicious.

1 graham cracker crust
1/2 cup lemon juice
1 teaspoon grated lemon rind
1 1/3 cup Eagle Brand milk sweetened
2 eggs separated
1/4 teaspoon cream of tartar
4 tablespoons sugar

For the filling

Combine lemon juice and grated lemon rind. Gradually stir into milk. Add egg yolks and stir until well blended. Pour into chilled crumb crust.

For the Topping

Add creamy tarter to egg whites, beat until almost stiff enough to hold a peak. Add sugar and gradually beat until stiff but not dry. Pile lightly on pie filling.

Preheat oven to 325° and bake pie for about 15 minutes until the peaks are golden brown.

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Saturday, September 20, 2008

Fluffy Biscuit Muffins

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Now this recipe is good even if you think the mayo may not make it appetizing. Once you try it, you will always make your biscuits this way.

1/2 cup milk
2 tablespoons mayonnaise
1 cup flour (self-rising)

Mix the flour and mayonnaise together until you have a mixture that resembles crumbs.

Add the milk and stir until completely mixed.

Spoon mixture into a greased muffin tin. This recipe makes only 4 muffins.

Bake in a 425 degree preheated oven for 14 to 16 minutes or until lightly brown.

If you need to use all-purpose flour, place 1 1/2 teaspoon baking powder in a measuring cup with 1/2 teaspoon salt and fill the measuring cup up to 1 cup with the all-purpose flour.

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Tuesday, September 16, 2008

Hambuger Casserole

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My kids grew upon this and they love it. My son has the recipe and sometimes when he comes for dinner, we have it because he enjoys it so much. I however, make homemade cheese garlic bread with it. Cheap and quick to make.

1 pound of hamburger, browned
1 can tomato soup
1 can corn, drained with just a little liquid in the bottom
2 cups macaroni noodles

Cook the noodle and brown the hamburger. Drain and add together in a casserole dish with the corn and little amount of corn juice. Add the tomato soup and stir together. This dish is done if everything is still hot, otherwise place in the oven at 350 degrees until hot.

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Tuesday, September 9, 2008

Gingersnap Rhubarb Crisp

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Here is another great recipe that comes from mom's recipe cards. I also found a good book with some recipes that help you stay healthy I thought I would share. Some recipes that help you stay healthy.

1 cup gingersnap crumbs (20 cookies)
1/2 cup quick cooking oats (no instant)
1/4 teaspoon nutmeg
2 pounds fresh rhubarb cut into 1-inch pieces (6 cups)
1 cup sugar
1/2 cup brown sugar tightly packed
3 tablespoon butter

Preheat oven to 350 degrees.

Combine gingersnap, nutmeg and oats in a small bowl.

Combine brown sugar, sugar and rhubarb in a large bowl.

Grease a 2-quart casserole dish and sprinkle 1/4 cup of the gingersnap mixture on the bottom.

Add the 1/2 of the rhubarb mixture, then sprinkle 1/2 cup of the gingersnap mixture on top of that.

Add the remaining rhubarb mixture and top with the remaining gingersnap crumbs.

Bake in the oven for 35 to 40 minutes until the top is golden brown and bubbling in the middle.

Serve with ice cream or cool whip.

Each serving is 429 calories and has only 85 grams carbohydrates.

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