Three more recipes from Leona Anderson:
This is a recipe that Sharon Krikac got from my
mother. You could use a muffin tin or Mom had tartlet tins. Before serving put
in filling. Sometimes Mom used jelly, etc.
1 cup shortening (1/2 butter)
1 cup granulated sugar
1 egg, unbeaten
1 tsp. almond extract
2 1/2 cyps flour
Cream shortening. Add sugar and cream well. Add egg
and extract. Add the flour to make stiff dough. Pinch off a small ball
of dough and place it in the center of tin, press dough evenly on inside of tin
wuth thumb, spreading it as thin as possible. Place filled tins on cookie
sheet. Bake in moderate oven (375 degrees) fo 15 minutes or until golden brown.
Cool before removing from tins. To remove, invert the tin and tap gently. Clean
tins with a dry cloth only.
1 c small peas
1 c small white corn (shoepeg)
1 c French style green beans
1/2 c chopped onion
1 c chopped celery
2/3 c chopped green peper
1 (2 oz) jar chopped pimento
salt & pepper to taste
Dressing
3/4 c sugar
1/4 c cider vinegar
1/4 c vegetabke oil
Drain all vegetables. Mix with other ingredients.
Refrigerate. Best made ahead of time. Keeps indefinitely in fridge.
And this is another one that Sharon had that she got
from my Mother. We got it from Christina Nilsson in Sweden many years ago. Her
name is now Christina Nilsson Melin and lives in the Arvika (Varmland) area.
2 hg. margarin
6 dl.mjol
1 styck agg
1 msk kakao
2 dl. socker
2 tsk bakpulver
200 grader varmtivgner
skares i bitar medan de annu varma pa plater.
(Leona's note: I know that you cut it when warm and
put on plate.
It has margatine or butter, milk, egg, cocoa, sugar,
and baking powder in it.)
(Jenny's note: You're on your own with those
measurements!)
And here are a couple of very old recipes from the
Van Cleave side of the family. One is another Apple Cake (can't have too many
of those!) from Jonnie Lee (Coker) Van Cleave, but it has a different icing
than you might expect. The other is Fruit Cake from Jonnie Lee's mother, Effie
Irene (Sowers) Coker. Both of these were contributed by Lauren's aunt, Ann (Van
Cleave) Cunningham, one of sweetest ladies in the universe. She trusted me with
the original, hand-written, recipes from her mother and her grandmother...
precious items indeed. Here they are, transcribed exactly as they're written...
and as you read, keep in mind now that we're into the OLD Family recipes...
they'll not always come with all the detail of a modern cookbook...:
2 Pound of currants
2 Pound of raisins
2 Cups Citron cut in small pieces
2 Cups nut meats broken
Juice of 2 lemons and 2 oranges
Grated rind of 1 ½ lemons and 1 ½ oranges
2 Cups molasses
4 eggs
4 cups flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
¼ teaspoon salt
2 Cups sugar
2 Scant cups butter
1 Cup coffee with 2 teaspoons soda dissolved in it
Mix ingredients with fingers and let it stand
overnight.
Next morning put in greased and floured pans and
bake two hours over low flame.
(Jenny's note: It doesn't say whether to let it
stand in the fridge or not... and that 'two hours over a low flame'....?)
This is good iced with icing like you make for a
German Chocolate Cake.
2 Cups Sugar
1 Cup Butter
Mix.
4 Eggs, one at a time.
Beat until smooth.
1 ½ Cups flour (Sifted three times.)
½ Tsp. Nutmeg
1 Tsp. Cinnamon
1 Tsp. Apple Pie Spices
1 Tsp. Soda
½ Cup Water
1 Tsp. Vanilla
Put in dry ingredients and mix well.
2 Large Cups raw apples chopped fine
1 cup pecans
1 cup raisins
Bake in large pan or loaf as desired.