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Showing posts from December, 2015

Swedish Pea Soup

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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

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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.