Vegetable/Soup/Baking recipes from the kitchen of Violet Anderson

Sweet Potato Puff Casserole Serves 10 Vi A.

(aka Sweet Potato Poof Casserole, in honor of the Thanksgiving when the casserole dish exploded upon taking it out of the oven at the same time a cold wind blew in the back door)

Mash in a large mixing bowl:  2 lbs cooked & peeled sweet potatoes.  Should make 2 cups mashed potatoes.

Add:

2 Tabls melted butter

¼ cup brown sugar

Salt & pepper to taste

2 egg yolks (Save whites & beat separately)

¼ cup cream (or canned evaporated milk)

½ cup mashed nuts

Beat:  2 egg whites and fold in last.  Put into greased baking casserole.  Cover with several big marshmallows.  Bake at 350 degrees until marshmallows are puffy & tan. Serve hot.

For a larger group buy 4 lbs potatoes and double the recipe.  Put into 2 casseroles.

Hamburger Soup From Bertha to Vi to Natalie

In soup kettle, brown:  1 lb hamburger, broken in small pieces.  Drain off fat.  (Can use ground turkey instead)

Add:     

5 cups water

1 – 16 oz can tomatoes.

Add:     

¼ cup catsup

1/3 cup pearled barley

1 T. instant beef bouillon, or chicken bouillon.

2 shakes seasoned salt

1 t. basil

1 bay leaf

1 T. sugar

Bring to boil and simmer 1 hour, or until barley is soft. During this cooking time, prepare:

2 medium onions (1 cup), cut in small pieces.

2 medium carrots, cut or sliced in small pieces…1 cup.

2 stalks celery, sliced in thin pieces…1 cup.

(From Natalie:  It doesn’t say this in the original recipe, but you add these veggies to the soup, once you’ve chopped them up, so they get to cook for at least the last ½ hour.)

Makes about 6 servings of soup for 2 people. (Bertha says recipe makes about 10 cups.) May be frozen.

Ginger Cookies Mrs. (Emma) Olson & Grandma (Mabel) Anderson

Mix in order given:

¾ cup shortening

1 cup sugar (white or brown or ½ of each)

¼ cup molasses

1 egg

2 cups flour

¼ teasp salt

2 teasp soda

1 teasp cinnamon

½ teasp cloves

1 teasp ginger.

Roll in palm of hand.  Roll all over in a dish of granulated sugar, flatten out slightly between palms of both hands, and place on ungreased cookie sheets.

Bake at 375 degrees for 10 to 12 min., set but not hard. I change shelves at 5 minutes, baking half time on top shelf and half time on bottom.

Linda’s Cardamom Coffee Bread Linda Wilson Swenson

Makes 3 loaves.

Dissolve:

2 pkgs. Active dry yeast in ½ c. warm water with a little sugar

Stir in:

½ to ¾ c. lukewarm milk

½ c. sugar

1 t. salt

2 eggs

½ c. margarine

2 ½ c. flour

1 ½ t. cardamom

½ c. raisins

Beat until smooth.

Mix in enough remaining flour to make dough easy to handle.  Knead 5 min.  Place in a greased bowl.  (At this point, dough can be refrigerated 3 to 4 days or overnight.)  Let rise in warm place until doubled (~1 ½ hrs.)  Dough is ready if impression remains when touched.  Punch down, make into 3 braids in 3 pans.  Cover, let rise until double (30 min).  Brush with egg white and sprinkle w/pearl sugar.

Bake in 350 deg F oven for 30 min.

Gen’s Sweet Rye Bread Genevieve Wilson

Makes 2 loaves.

Add 1/3 c. room temperature margarine to 1 c. hot milk.  Put 1 pkg. yeast in 1 cup warm water with 1 T. sugar added – dissolve for 10 minutes.

Measure 3 c. rye flour into a large bowl.  Add 2 ½ c. white flour.  (Reserve ½ c. if needed.)  Add 1 ½ t. salt, 1/3 c. molasses, and ¼ c. brown sugar.  Add hot milk/margarine mixture, and yeast mixture. 

Knead until elastic, and let rise until double.  Roll out, shape into 2 loaves, let rise until double.

Bake at 425 deg F for 15 min. then reduce temperature to 325 F and bake for 25-30 min. more.

Ethel’s Overnight Rye Bread Ethel Anderson Olson

Makes 4 loaves.

Stir together at night:

1 qt. cold milk

1 c. molasses

1 pkg. yeast dissolved in a little warm water

1 c. oil

1 c. brown sugar

1 t. salt

2 c. rye flour

1 c. rolled oats

8-10 c. wheat flour

Mix and cover and leave in a draft free place overnight.  In the morning, knead and shape into loaves (around 4).  Let rise again and bake at 350 deg F for 30-40 min.

Bertha’s Rye Bread Bertha Anderson Piper

Add:

2 cakes yeast

4 c. milk

2 eggs

¼ c. brown sugar

¼ c. white sugar

3 t. salt

1 cup molasses

50-50 mix of rye and white flour (to make about 10 or so cups)

2 orange rinds grated

2 ½ t. cardamom

1/3 c. margarine

Heat milk until tepid – add yeast, sugars, margarine, and beaten eggs.  Add salt, orange rind, cardamom, and flour.  Knead.  Let rise to double. Form loaves and let rise again.  Bake at 350 deg. F for 30-45 minutes depending on size of loaves.