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I hope you enjoy some of these selections from my mother's cook book.  As I looked through the names in this makeshift recipe holder, I saw many names from Lively, and realized this must have been a venture of Christ Anglican Church.  As was the case with Marlene's recipes, these pages are also showing signs of much use - tattered, fading sheets, decorated by splotches of the ingredients. We grew up on meals made from scratch and served with love.        
Audrie Jamieson Brooks

MEAT LOAF
Kathleen Jamieson

1 tsp chopped onion, parsley and celery
1 tsp salt
1/4 tsp pepper
2 tsp Worcestershire sauce
1 cup bread crumbs
4 cups minced cooked meat
1 egg (well beaten)
2 tbs melted butter
left over gravy stock or milk

Bake at 375 for 30-40 minutes

Mom and Dad both loved the kitchen!  Saturday mornings, it was almost a carnival atmosphere as they rallied for control of the oven.  They were always ready for company - the freezer remained stocked with marvelous dishes and a remarkable selection of sweets.  This meat loaf was one of mom's favorites and quickly became one of ours as well.

Divinity Fudge
Kathleen Jamieson
3 1/2 cups granulated sugar
1/2 cup corn syrup
2/3 cups water
1/8 tsp salt
2 egg whites
1 1/2 cups sliced walnuts
1 tsp vanilla
Cook syrup, sugar and water to form a soft ball (test).  Reserve 1/2 cup of the syrup and cook the remainer to form a hard ball (test).  Very gradually, pour the first half cupful of syrup,  onto the stiffly whipped egg whites - beating constantly.  Add nuts & vanilla.  Continue beating until the mass grows heavy.  Pour on buttered tins and cut before cold.
APPLE CRISP
Kathleen Jamieson
4 cups sliced apples
1/4 cup hot water
1/2 cut butter
1/2 cup flour
1/2 cup brown or white sugar
Arrange sliced apples in buttered baking dish.  Pour hot water over apples.  Cream butter - add flour & sugar, blend and sprinkle over apples.

To this day, this is my all time favorite recipe!

UNCOOKED FUDGE
Kathleen Jamieson
Mix one unbeaten egg white with 2 tbs milk or cream and stir into it about 2 1/3 cups of sifted icing sugar.  When a smooth paste is formed, add 1 square of melted, unsweetened chocolate and beat well until blended.  Let harden & cut into squares.  Nuts may be added.

SPANISH RICE
Kathleen Jamieson
1 Medium sized onion
2 pounds ground chuck
1 tin tomatoes
2 cups minute rice
Salt & Pepper

Drain off excess liquid
break up 6 strips of crisp fried bacon

Simmer 20 minutes

Green pepper optional
CABBAGE ROLLS
Kathleen Jamieson
Core cabbage and boil until tender
1 lb. minced steak
1 cup rice
1 large onion
salt & pepper
Cook meat and onion in 2 tbsp of fat; add salt and pepper.  Boil rice until cooked and add to meat.  Removed leaved from cabbage and place spoonful of meat and rice mixture in each leaf and roll.  Butter pan or casserole and place each roll in it.  Dot with butter or margarine and pour over:

1 tine tomato soup; 1 tin tomato juice; 1 tin tomato paste

Place in oven at 350 for 1 hour.

PRIZE BUTTER TARTS
Kathleen Jamieson

1/3 cup butter
1 cup sifted brown sugar
2 tbs milk or cream
1/2 cup currants
1 egg beaten
1 tsp vanilla

 

Bake at 450 for 8 minutes.  Reduce head and bake until delicately brown.


(can't you just FEEL the cholesterol rushing through???)
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ALL RECIPES WELCOMED!
Just email them to amareto@mts.net

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