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Grandma's Kitchen

Dec. 6, 2012 | 0 comments


2 cups sifted, all-purpose flour

1 teaspoon soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1-1/4 cup shortening

1 cup white sugar

1 cup brown sugar

2 eggs, well beaten

1 teaspoon vanilla

2 cups coconut

2 cups corn flakes

Cream shortening; add the sugars gradually. Beat till light and fluffy. Add eggs and vanilla.

Add dry ingredients, coconut and cornflakes.

Drop of lightly sprayed cookie sheets with teaspoon about 1-1/2 inches apart.

Bake at 350°F for 8 to 10 minutes.

Makes 8 dozen cookies.

*The recipe card for this is old, beat up, and stained. The recipe is great though! I got it in 1968 when John was in Vietnam. I was living alone with our baby in my hometown.

I would take Grandma and my cousin, Tory, all over the area to see the places she remembered as a kid, I had a little car and we would pile in and just go for the day. This was the summer Grandma cherished the most, as Grandpa had died at Christmas; she and I kept one another going most of 1968.

You have to wonder if God does things on purpose. He sure kept us together. I also believe when John was shot in the head and nearly died in the TET Invasion of Saigon, Grandpa was there, and held his hand on John's head so he could live.

This will be 46 Christmases' John and I have been together. When he was shot, it would have been that very first Christmas of our marriage. God got us through that, and all else.

I know lots of you have worries about money, kids, health, etc. I do too. Still, it does seem, if we have faith, things do work out in the end. Please hang unto that Hope!

Merry Christmas! Linda Muir.


From Debbie Cox, Spartanburgh, SC

Two 8-ounce cream cheese

Two 16 cans of white chicken in oil

1/4 teaspoon onion chopped real fine

1/2 teaspoon Worcestershire sauce

Mix all together and chill, covered, for at least 3 hours.

Roll into balls and roll in chopped pecans chopped fine also.

Wrap in saran wrap and refrigerate.

Makes two or one vary large cheese ball.

Serves with various crackers and chips.


1 brown paper lunch bag (they come in packages of 100 usually)

1/2 cup yellow popcorn kernels

Put popcorn in the bag. Turn the top over about 1 inch, then turn over again.

Put standing up, if you can, in your microwave. Microwave on HIGH for about 3 minutes, or till popcorn slows down on its popping.

Remove from the Microwave, and open top away from you, so you will not get burned. Pour popcorn in bowl, or eat in bag.

Try these toppings for some gourmet popcorn fun:

• Mexican: Add chili powder, hot sauce, and salt.

• Kiss My Breath: Shake in onion powder and garlic powder - hold the kiss.

• Cheese Please: Mix in Parmesan cheese with a little salt.

• Sweet Tooth: A dash of cinnamon, a sprinkle of sugar, and a topper of honey. .

• Classic: A shake of salt with a pat of butter.


From Lillie Dye

In Microwave-safe container melt:

12 ounces real semisweet chocolate chips

12 ounce package butterscotch chips

Mix in:

1 pound peanuts

1 package miniature marshmallows

Pat into greased or aluminum foil-covered jelly roll pan.

Let harden and cut. Store in airtight container.

Linda's Note: You can chop up the peanuts some if you wish. You can also use colored marshmallows.:///:///:///:///:///:///:///:///:///:///

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