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Grandma's Kitchen

Jan. 31, 2013 | 0 comments

My it is certainly cold enough here. I bet you are also thinking the same thing.

Our son, Doug, had the freezer go out on his refrigerator. So, weather being what it is, he put all the frozen things (and the freezer was full) in a big box out in his shed.

Now the hunt is on for a used refrigerator for awhile.

Things just are not built like they used to be.

I have been doing a lot of chair sitting, watching BBC old sitcoms on Netflix, and crocheting slippers. It seems so cozy and warm on these cold days, and I have three new kinds of tea to try out.


1 pound ground beef

1 onion, chopped

1 stalk celery, chopped

1 can cream-style corn

1 can cream of chicken soup

1 can cream of mushroom soup

6 medium potatoes, cut up

Salt and Pepper to taste

Brown the beef, onions and celery.

Add remaining ingredients and put in small roaster or casserole.

Bake, covered, at 350°F till potatoes are done.

Serves 6.

Linda's Note: Martha always said she cooked this 90 minutes, but I think that sounds a big long. Also, mix corn and soups together before adding to other ingredients.

If Martha has leftover corn from a can, or peas, she would put them in the last few minutes, stir, and let finish baking.


1 cup grated cabbage

1 cup finely chopped celery

1/4 cup vinegar

1/4 cup sugar

3 ounce package lemon gelatin

1-1/2 cups hot water

Dissolve the gelatin and the sugar in the gelatin. Let cool to room temperature, then add this mixture, and all other ingredients to a nice bowl.

Refrigerate till ready to use or at least 3 hours.

Serves 4 to 5.


8 ounce box ring macaroni, cooked

1 can peas drained

1 cup chopped celery

1/2 cup finely sliced radishes

1/4 cup chopped onion

1/4 cup chopped green peppers

2 cups cut up cooked ham, or Spam


I tablespoon flour

1/2 cup sugar

1/2 teaspoon prepared mustard

1/4 cup vinegar

Salt and Pepper to taste

1 cup water

2 egg yolks

2 tablespoon butter

In a saucepan, mix flour, sugar and egg yolks. Slowly, add the water and vinegar, using a wire whisk,

Add the rest of the ingredients except the butter. Cook, stirring over medium heat till smooth and slightly thick. Add butter last and stir till incorporated into mixture.

Cool the Dressing mixture, then add to the pasta mixture. Cool for several hours before serving, Stir gently before serving.

Linda's note: If you can't find ring macaroni, use elbow. Also, don't throw away the egg whites, you can even scramble them with a bit of cheese for lunch.


1/2 cup packed brown sugar

2 teaspoons cinnamon

1-½ cups all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 egg

3/4 cup milk

1/4 cup vegetable oil

1/2 teaspoon vanilla

In a small bowl, combine brown sugar and cinnamon. Set aside. Grease muffin tins.

Preheat oven to 375°F.

In a large bowl, combine flour, sugar, baking powder and salt. Mix thoroughly. Make a well in the center.

In a separate bowl beat egg thoroughly. Stir in milk, vegetable oil and vanilla. Pour into well in the dry ingredients, stirring until just moistened.

Fill muffin tins 1/3 full.

Sprinkle half of cinnamon, sugar mixture over batter. Cover with remaining batter, filling tins 2/3 full. Sprinkle remaining cinnamon mixture over muffins.

Bake for 18-20 minutes.

Makes 1 dozen.:///:///:///:///://://://://

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