Grandma's Kitchen – Recipes and Anecdotes
This dressing recipe was used at Thanksgiving sometimes, but the small serving size lent itself better as a side with a small Sunday dinner. It makes Four 1/2 C servings and is a very quick whip-up.
This dressing recipe was used at Thanksgiving some years, but the small serving size lent itself better as a side with a small Sunday dinner. It makes Four 1/2 C servings and is a very quick whip-up.
Bon Appetit!
Count on Grandma to honor our heritage and have a fantastic spring dish to bring to any rural potluck!
Count on Grandma to honor our heritage and have a fantastic spring dish to bring to any rural potluck!
Bon Appetit!
Grandma’s Sugar Cookie Recipe. I have all the recipes and recipe books from my Grandmother’s kitchen. The recipe cards are quite precious to my sister and I, as many of our memories of our Grandparents center around the kitchen and making cookies with Grandma during every visit.
I have all the recipes and recipe books from my Grandmother’s kitchen. The recipe cards are quite precious to my sister and I, as many of our memories of our Grandparents center around the kitchen and making cookies with Grandma during every visit. Especially Valentine’s day. A display of cookies in different shades of pink frosting. Coloring the different frostings were my favorite part of cookie baking.
Bon Appetit.
The End
My Grandmother’s family recipe for Thanksgiving mashed potatoes, since the last mid-century. Solid flavor on it’s own, yet a perfect vehicle for gravy, adding flavoring or cheeses.
My Grandmother’s recipe for Thanksgiving mashed potatoes, since the last mid-century. Solid flavor on it’s own, yet a perfect vehicle for gravy, adding flavoring or cheeses.
Equipment: Potato peeler, stock pot, paring knife, cutting board and potato masher. Serving: 10 Cups total.
-12 large russet Potatoes, peeled. Don’t need to be perfectly peeled.
-1/4C chicken flavoring – powder/bouillon
-1 stick Butter
-1 C Heavy Cream
-Salt n Pepper to Taste
Fill a large stockpot 2/3 full with water, set to boil. Cut the peeled potatoes into large chunks, into generally even sizes so the taters cook through at around the same time. Once the water is at a slow boil, add the chicken flavoring and the peeled potatoes. Boil for 15 minutes, then check doneness of the potato by seeing if a fork goes through the center/fork tender. Set aside a cup of the flavored potato water. Drain potatoes, lightly. Throw the butter into the bottom of the stockpot on the stove, place drained potatoes back into the stockpot. Begin to mash. Halfway mashed, add the heavy cream. Continue to mash. The potatoes should be mostly mashed, but with small chunks remaining. These are not watery pudding mashed potatoes. Taste. Add salt and pepper, mix and add more til at the desired doneness. If the potatoes are too thick for you, add back the chicken stock until it’s to the desired consistency. Serve warm.
I eat mine with my gravy. Feel free to mix in cheese or other flavorings.
Bon Appetit.
NOTE: No specific measurement for salt as both chicken flavoring/bouillon and butter have different amounts of salt depending on brand. Recipe needs to be salt -to-taste to avoid over salting.
My grandmother was a devout Christian. The non-drinking, often at her ladies group through her church kind. Grandma, and Grandpa, were regular church attendees, including a variety of events requiring some shareable goodies brought by her. My grandma made blankets, brought food to people in need and contributed a dish at memorial services for the bereaved family. Here is a recipe for one of her many delicious contributions. Topping for cinnamon rolls.
Bon Appetit
