Cereal Treat

Cereal Treat ala Grandma Westerberg

4 C. Cheerios
4 C. Special K
4 C. Rice Chex
4 C. Kix

2 C. sugar
1 C. butter
¾ C. Karo
Dash of salt
1 C. cream or half & half
1 tsp. vanilla

Mix cereals together in a large bowl. Bring butter, sugar, karo, and salt to a boil. (out lid on to dissolve sugar) Add cream and cook to soft ball stage. Add vanilla and our over cereal.

French Chocolate

Grandma Johnson's French Chocolate (Christmas Morning)

2 squares unsweetened chocolate
1/2 c. cold water
1/2 t. salt
3/4 c. sugar
1/2 c. whipping cream, whipped

Combine chocolate and cold water in saucepan. Cook over medium heat, stirring constantly until thickneed. Add salt and sugar and continue to cook for 4 min. Remove from heat and cool half an hour. Fold in 1/2 c. whipping cream, whipped. To serve, use 1 T. chocolate mixture per cup and add hot milk. Serve piping hot.

Raspberry Jello Salad

I'm going to start posting our traditional Christmas foods. So, in no particular order:

Grandma Johnson's Raspberry Jello Salad
1- 6 oz pkg sugar-free raspberry Jello
1 pkg frozen unsweetened raspberries
1 can crushed pineapple
2 bananas, sliced in circles

Make Jello according to package directions. Mex raspberries and pineapple and refridgerate. Add sliced bananas before Jello solidifies (otherwise they will sink to the bottom).

Grandma Johnson's Mustard Sauce

No ham is complete without this mustard sauce
Make sure to use Coleman's dry mustard. It comes in a yellow tin and can be found in the spice section of your local grocer (Wal Mart doesn't carry it).
1/2 c. sugar
3-5 T dry mustard (use Coleman's-- generally, I use 3 T and think that's plenty spicy. The original recipe calls for 5)
1 scant t salt
1 t cornstarch
2 T butter, melted
2 eggs, beaten
1/2 c. milk
1/2 c. vinegar

Mix dry ingredients. Add remaining liquid ingredients. Cook slowly over double boiler about 15 min or until thick, stirring constantly.

Thanksgiving Rolls

Thanksgiving Rolls

4 1/2 t. yeast
1/2 c. warm water
1 T sugar
1 c. scalded milk
1/3 c. sugar
1/3 c. shortening
2 t. salt
2 eggs, beaten well
4 c. flour

Mix yeast, warm water and 1 T. sugar. Let stand 20 min. Scald milk and when it is cool add shortening, 1/3 c. sugar, salt, eggs and yeast mixture. Add flour and mix well. Mixture will be sticky. Put in refrigerator over night and knead well then roll out on a floured board. Let rise 2 hours. Bake 15 min at 350

Dinner in a Pumpkin

1- medium sized pumpkin, cleaned (you can leave a little stringy stuff)
1 lb ground beef
1 onion, chopped
2 T soy sauce
2 T brown sugar
1 container of fresh mushrooms, sliced
1 c. cream of chicken
1-1/2 c. rice, cooked
1 can of sliced water chestnuts, drained

Pre-heat oven to 400. Place prepared pumpkin on a baking sheet. Cook pumpkin for 30 min. or until it is semi-soft (this will vary depending on thickness of pumpkin).
Meanwhile:
Cook ground beef adding onions and mushrooms until both are wilted. Add soy sauce, brown sugar, cream of chicken, cooked rice and water chestnuts. Combine well. Place ingredients in partially cooked pumpkin. Bake for 30-40 min (until the insides are warm) at 400. Serve directly from pumpkin and enjoy a festive meal.

Hamilton's Whipped Sweet Potatoes

Whipped Sweet Potatoes
Ingredients:
4 or 6 sm. sweet potatoes
1 1/2 tbsp. butter
1/8 tsp. cinnamon
6 tbsp. milk
¼ c - ½ c sugar, depending on sweetness
1egg
Brown sugar crust
½ c brown sugar
1 tbsp flour
1/8 tsp cinnamon
¼ c melted butter
Method:
Peel and boil sweet potatoes. When tender, pour off water. Add butter, milk, sugar, egg and cinnamon and whip with mixer.
Pour mixture in a 9x9 square baking dish and smooth out. Combine flour, brown sugar, and cinnamon. Spread melted butter evenly over sweet potato mixture. Sprinkle topping over butter and bake for 20 - 25 minutes @ 375º to create a nice crust. Top with chopped pecans