Thursday, June 3, 2010

Banana Pudding Dessert~A Yummy Summertime Treat


2 Big Boxes of Banana Pudding
1 Box of Vanilla Wafers
8 Large Bananas

I use a beautiful trifle bowl that I received as a Christmas gift from a dear friend.  Layer the vanilla wafers, pudding and bananas till the bowl is full.  Chill for 2-4 hours.  Enjoy! 

This fed 25 (give or take not everyone ate it) at this weekends Memorial Day picnic.

Tuesday, March 23, 2010

Granny Lee's Baked Macoroni and Cheese

My Granny Lee was an awesome cook.  She loved to bake the most.  Her mac and cheese is awesome and am so grateful that she shared this recipe with me before she went to heaven.

1 pound elbow macoroni
1 pound extra sharp new york cheese (she used white)
2 cups of milk

Cook the macoroni to al dente.  Layer the noodles and cheese in a 2 quart casserole dish.  Add the milk.  Bake at 375 for one hour.  Serves 5-6

Monday, March 22, 2010

Tater Tot Casserole

One of my hubby's favorite meals growing up was tater tot casserole. My wonderful mother in law made the best and she shared the recipe with me before she went to heaven.

1 pound of ground beef
1 small onion diced
1 can of peas
1 can of cream of chicken
1 pound of mozerella cheese
1 bag of tater tots

Brown your ground beef and onion. Layer the ground beef/onion on the bottom of a 9x13 cakepan. With the peas, cream of chicken and mozerella cheese on top. Then lay out the tater tots in rows side by side. Bake at 375 for 45 minutes. Enjoy!

Saturday, January 23, 2010

Grandma's Apron

The principle use of Grandma's apron was to protect [pointing out the obvious, right from the dictionary definition] the dress underneath, but along with that, it served as a holder for removing hot pans from the oven.

It was wonderful for drying children's tears, and on occasion was even used for cleaning out dirty ears.

From the chicken-coop, the apron was used for carrying eggs, fussy chicks and sometimes half-hatched eggs to be finished in the warming oven.

When company came, those aprons were ideal hiding places for shy kids. And when the weather was cold, grandma wrapped it around her arms. Those big old aprons wiped many a perspiring brow, bent over the hot wood stove.

Chips and kindling wood were brought into the kitchen in that apron. From the garden, it carried all sorts of vegetables. After the peas had been shelled, it carried out the hulls. In the fall, the apron was used to bring in apples that had fallen from the trees.

When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.

When dinner was ready, Grandma walked out onto the porch, waved her apron and the men knew it was time to come in from the fields to dinner.

It will be a long time before someone invents something that will replace that "old-time apron" that served so many purposes.

Author Unknown~

Thursday, January 21, 2010

Grandma's Pecan Pie




1 Unroll and Bake Pie Crust, unbaked
3 eggs
1 cup light Karo syrup
1 cup pecan halves
1 cup sugar
1/2 tsp. cinnamon
1/4 cup butter
1 tsp. vanilla

Step 1 Beat the eggs until they are light and fluffy. Gradually add the sugar and the cinnamon and beat again.

Step 2 Add the syrup, melted butter and the vanilla. Mix well and stir in the pecans.

Step 3 Pour into the pie crust and bake in a slow oven (at 325 degrees) for 35 to 45 minutes or until nice and firm in the middle.

Wednesday, January 20, 2010

Welcome to Grandma's Summer Kitchen!

I am Jo Lynn I will be posting about my books I am reading, memories from my wise ancestors, and recipes from decades ago......
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