Showing posts from December, 2015

Swedish Pea Soup

Swedish Pea Soup Recipe 2 cups yellow peas 6 cups water Ham bone or 1 1/2 cups diced ham 1 sm. onion, minced 3 ribs celery, with tops, sliced 1-2 carrots, diced 1/4 cup ginger salt and pepper to taste Soak peas in water overnight. Drain. Add 2 quarts of water and the rest of ingredients (except seasonings) heat to a boil. Cover and simmer about 2 hours (until peas are tender) and liquid is partially cooked down. Add seasonings. For a smoother soup put through a sieve. Soup may be diluted with milk. Serve hot. Makes 8 servings. Note: If ham bone is used, remove meat and serve separately. $8.99

Velveeta Fudge for Christmas

Velveeta Fudge for Christmas 1 lb. margarine 1 lb. Velveeta cheese 4 lbs. powdered sugar 1 tsp. vanilla 1 1/2 c. cocoa Melt together margarine and velveeta cheese. Add 1 tsp. vanilla. Sift powdered sugar and cocoa. Add to melted mixture. If desired add 1 1/2 c. of nuts. This recipe makes a jelly roll pan full. A half recipe makes a 9 x 13 pan. $8.99  

Crinkletop Gingersnaps for Christmas

Crinkletop Gingersnaps for Christmas Recipe 1/4 c. lard 1 c. sugar 4 tbsps. molasses 2 tsp. soda 1 tsp. ginger 1/4 tsp. salt 1/2 c. butter 1 egg 2 cups flour 1 tsp. cinnamon 1/2 tsp. cloves Cream shortening and sugar. Add egg and molasses. Sift flour and spices together and add to mixture. Roll each cookie into a ball about the size of a walnut. Dip in cold water then roll in some sugar. Place on cookie sheet. Bake at 350' for 12 to 15 mins.