Dear Family,
It has been eight years since Charlotte Erickson's passing. As you know, my mom was
a great cook. Upon her death her handwritten recipes were entrusted to me. In return,
I promised to preserve and share them with the family. For years, I searched for the best
way to achieve this to no avail. Finally, last February, I found the perfect medium at
www.tastebook.com. Open the cookbook and you will see Charlotte's handwritten
recipes, grease stains and all, next to the typed entry. Sadly, I was unable to preserve the
wonderful smells coming from her kitchen. It is now up to you to recreate those won-
derful tastes and irresistible smells.
Enjoy!
Kay
(sibling, cousin, mother, aunt)
P.S. I want to thank my sister Judy for her loving support and hours of help to complete
the project.
My fevorite picture of my Mom.
GRANDMA'S SWEDISH PANCAKES
2 eggs beaten
VA cup milk
Vi t. salt
Yz t. sugar
Sift in 1 cup flour
Cook in butter in a hot pan.
, ^ u,n Hf-*i^22
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^Inna Frickson's Recipe
notes
The recipes in this book
come from the recipe cct-
faction of Charlotte Jane
Erickscn unless noted at
the bottom. The other sub-
missions come from vari-
ous relatives, friends and
family of Charlotte,
._:.
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brunch + breads
SMALL FLUFFY SNOW PANCAKES
....
■
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ST. Flour
ST. milk
6 eggs
% t. salt
Mix flour into egg yolk and milk. Beat egg whites and add
just before frying. Drop by tablespoons into hot fat. Fry till
golden brown. Sprinkle with powdered sugar.
Mane Sleeth's Recipe
www. t astshoQk.com
CHEESE SPREAD
serves 6-B
% lb. (Boz.) Kraft Old English Slices
2 T. chopped onion
3 T. chopped green or red pepper
6 large stuffed olives chopped
1 hard cooked egg, chopped
% c. butter cracker crumbs
Y, c. mayonnaise (more if needed)
Shred cheese & mix all together. Form ball or put into serv-
ing dish and chill overnight.
Charlotte Efickson 's flec/ce
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notos
Pat crackers into heavy
plastic (freezer) bag to
crush. Slice olives to deco-
rate top in dish.
www taste book, com
appetizers +
drinks
HOLIDAY LEMONADE
24 punch cups
HOLIDAY LEHOMADE (24 Punch Cups)
1 STILL i cat! frtiKcrt l«flflnadi!
] giEall $aj) frozen orange ]u(ptt
1 quart eMLlH sparkling water
1 quart: chiLLcd gingcraLc
1 5i*cttf«-flunee pacta gd tirozem strawberries pvirtiali
Combine in a punch bowl and serve liannrHateTy-
. TI E REFRESHER
1 stoiLI cfln froifln IflDionadc
1 <jt- gingeraIc:--ch:illBri
1 -■::■ ; park! [.■:': tfatet - -chi ; led
2 pta, pineapple sherbet— scggppd Into abc*c mlxtur*
24 punch cups
1 small can frozen lemonade
1 small can frozen orange juice
1 quart chilled sparkling water
1 quart chilled ginger ale
1 sixteen-ounce package frozen
strawberries partially thawed.
Combine in a punch bowl and serve immediately.
Charlotte Frickson's Recipe
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HOT ARTICHOKE AND ROASTED RED PEPPER
DIP
appetizers +
drinks
1 medium leek, thinly sliced and
quartered,
OR Vz cup sliced green onion
2 t. butter
1 14-oz. can artichoke hearts, drained
and coarsely chopped
1 C grated Parmesan cheese
1 C mayonnaise
1 7-oz jar roasted red sweet peppers,
drained and coarsely chopped
Ys t. pepper
2 t. grated Romano or Parmesan cheese
1 T. snipped parsley
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If serving immediately, preheat oven to 350". In a medium *
skillet cook sliced leek in hot butter or margarine until ten-
der but not brown. Remove from heat. Stir in artichoke
hearts, the 1 cup of Parmesan cheese, mayonnaise, roasted red peppers and pep-
per,
Transfer to an S' J quiche dish or a 9"pie plate, spreading evenly. Sprinkle with the
2 T, Parmesan cheese and the parsley. If desired, cover and chill for up to 24
hours before baking.
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notes
Serve With assorted vegeta-
ble dippers, flat breads or
crackers. Note: Do not
make With fat-free mayon-
naise. Dip wilt net set up.
To serve, bake uncovered for 20 minutes or until heated through, turning dish
halfway througji the cooking time.
Charlotte Erickson's Recipe
www.ta5tcbook.com
appetizers +
drinks
PINEAPPLE REFRESHER
HOLIDAY LSMOM&BE (24 Pvtneh Cups)
1 anall can frozen lcnonadc
1 small can froicn oiflnpe juice
1 qusrc chttl&d nparitHng wafccr
1 quart chiLLed glngiirale
1 alxcetn-ounce package frozen sttravberrie* partiAli
thawed
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P'VEA?&1.E 7.i^-'RESltER
1 $c#H es.fi. frflscft orange Juice
1 saiall can trozcu lemonade
I q^T siflgetalft-'chilleii
1 st' sparkling uacei;-- chilled
2 pts« pineapple sh.arbeC--5ctK>pHd inCc atwue mixture
1 small can frozen orange juice
1 small can frozen lemonade
1 qt. ginger ale-ehiNed
1 qt. sparkling water-chilled
2 pts. pineapple sherbert-scooped into
above mixture
Mix and serve.
Chan'otte's Handwritten Recipe
■',v ww. taste be ok. -c o m
—
RYE BREAD CHEESE DIP
appetizers +
drinks
12 oz Sharp Cheddar Cheese
(2 glasses)
5 oz.. Blue Cheese
8 oz. jar Cheese Wiz
1 c. sour cream
1 1. garlic salt
2 t. Worcestershire Sauce
2 packages round rye bread without
seeds
Combine above. Remove center of one rye bread and
place the combined ingredients in one round. Cut other
bread into slices the size of crackers.
Charlotte Ericksan's Recioe
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BEAN SALAD, SLAW OR CUCUMBER
DRESSING
soups + salads
Bring to a boiJ:
1 c. sugar
1 c. white vinegar
% c. water
Cool & pour over vegetables with :
54c chopped celery
54 c, chopped green pepper
Kc, chopped onions
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Cover vegetables adding more liquid of needed. Salt and
pepper to taste. Store overnight for best results. You can
add more vegetables to juice the next day. This will keep a
long time.
Charlotte Enckson's Recipe
www.tastebook.com
soups + salads
BEAUTIFUL SALAD
1 per person
.■"'.■ - "
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Boston, Romaine or Red Leaf Lettuce
Cocked chicken pieces
Blue Cheese
Bacon Pieces
Avocado
Favorite vinaigrette
Arrange crisped Boston.Romaine or Red Leaf lettuce on a
ptate.
Top with chicken. Sprinkle with 'A cup crumbled Biue
Cheese, 'A cup crumbled bacon pieces and chunks of avo-
cado to taste
Sprinkle with favorite vinaigrette dressing like the one we use for tomatoes,
Charlotte Erickson's Recipe
www.ta5tebook.com
BLUE CHEESE DRESSING
soups + salads
^
Yi cup crumbled Blue Cheese
Vi cup sour cream
% cup mayonnaise
Vi cup finely chopped celery
i^t. salt
V& t. pepper
Blend all ingredients together.
Charlotte Erickson's Recipe
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soups + salads
CHUNKY TOMATO SOUP
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4 cups tomatoes blended but still
chunky- a couple of fast bursts in a food
processor 9or by hand)
1 10% oz can chicken broth
It. oregano
2 t. thyme
2 t. basil
% t. garlic powder
% cup onions diced
H t. salt
Vi t. sugar
% t. pepper
Sour cream
Combine all ingredients except sour cream and cook until
onions are transparent and almost disappear 20-30 minutes. Serve hot with a dol-
lop of sour cream.
Charlotte Erickson's Recipe
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COLESLAW
4 c. finely chopped cabbage
1 c. finely chopped celery
1 smail chapped onion
2 T. vinegar
3 T. sugar
It. salt
pepper
mayonnaise
Mix together first 7 ingredients. Cover and chill several
hours. Stir in mayonnaise and serve.
Charlotte Erickson's Recipe
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soups + salads
COLESLAW
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3 cups cabbage
Yt, cup chopped green pepper
Vu. cup minced white or green onion
2M T. sugar
3 T. vinegar
2 T. salad oil
1 1. salt
Stir sugar, vinegar, oil and salt until sugar dissolves. Mix
with vegetables.
Charlotte Erickson's Recipe
www.tastGbook.com
CUCUMBER SALAD
soups + salads
1 large peeEed cucumber sliced thin
1 8 oz. carton cottage cheese
Equal part mayonnaise
Dill weed to taste
Mix and chill.
Charlotte trickson's Recipe
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soups + salads
DILLED BROCCOLI SALAD
3 heads broccoli
Yi> cup chopped onion
Vi cup sliced stuffed olives
3 hard cooked eggs, chopped
l'/2 cups sliced celery
1 T. lemon juice
It. di[] weed
i cup mayonnaise
1 head Boston lettuce
Cut broccoli into 3 inch spears. Cook broccoli until crisp-tender about 3 minutes.
Drain. Place broccoli in a bowl with onion, olives, eggs & celery. Combine lemon
juice, dill weed & mayonnaise. Stir dressing into the broccoli mixture. Chill 4
hours. Serve in Boston lettuce cup.
Charlotte Erickson's Reaps
www. taste boo k.corn
FRENCH DRESSING
soups
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«■ salads
Mix:
% cup sugar
1 1. salt
1 1. paprika
Add:
Vi cup oil
K cup vinegar
% cup catchup
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Blend.
Charlotte's Er/ckson's Recioe
f. tastebook.coni
soups + salads
FRENCH DRESSING
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1 can tomato soup
Vi cup vinegar
1 pt. Wesson oil
\¥i cup sugar
4 t, Worcestershire Sauce
2 t, Paprika
3 t salt
2 t dry mustard
2 cloves garlic (remove later)
Mix and chill.
Marge Young's Reape.
rtotes
This recipe was from Char-
lotte's longtime friend,
www tastebook.com
FRUIT FRENCH DRESSING
soups + salads
1 cup oil
Vu cup orange juice
2Y2 T. lemon juice
1 1. vinegar
H cup sugar
1 1. salt
1 1. paprika
1 1. grated onion
Combine and blend.
Charlotte Erickson's Recipe
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www.tastebook.cam
soups + salads
FRUIT SALAD
Cut up in bite size pieces;
Grapes
Apples
Pineapple
Bananas
Plums
Yogurt
Honey
Ground up Pecans
Cinnamon
Coconut (optional)
Dressing:
Mix yogurt, honey and cinnamon to taste.
Add ground Pecans and coconut (optional)
Chaihtts Erfcksorr's Recipe
www.tastebook.com
FRUIT SALAD DRESSING
soups + salads
2 eggs
4 T. vinegar
6 T. sugar
5 T. pineapple juice
Mix together and add to cut up fruit
Chadone Erickson '$ Recipe
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soups + salads
GREEK TOMATOES
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6 medium tomatoes, sliced
X 5b. Feta cheese, crumbled
1 small onion, thinly sliced
Vi cup pitted ripe olives, sliced
Vi cup oil
VS cup wine vinegar
2 T, minced parsley
4 t. sugar
M t, basil
% t. salt & pepper
Marinate tomatoes and cheese 2 hours. Line platter with
lettuce and arrange tomatoes.
Charhtte Erfckson's Recipe
www.ta5tebook.corn
FRUIT SALAD DRESSING
soups + salads
^J
2 eggs
4 T, vinegar
6 T. s jgar
8 T. pineapple juice
Mix together and add to cut up fruit.
Charlotte Erfckscn's Recipe
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soups + salads
GREEK TOMATOES
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6 medium tomatoes, sliced
14 ib. Feta cheese, crumbled
1 small onion, thinly sliced
54 cup pitted ripe olives, sliced
% cup oil
Vi cup wine vinegar
2 T. minced parsley
4 1. sugar
Sit. basil
& t. salt & pepper
Marinate tomatoes and cheese 2 hours. Line platter with
lettuce and arrange tomatoes,
Charlotte Erickson's Recipe
www.ta&tebook.com
HOT CHICKEN SALAD
soups +■ salads
5 cups diced cooked chicken
1 can (10K ounces)cream of chicken
soup
% cup mayonnaise
1 T. grated onion
2 cups chopped celery
4 hard cooked eggs, chopped
It. salt
2 T. [eimon juice
1 jar (2 ounces) sliced or diced pimento,
drained
1 can (8 ounces) sliced water chestnuts
1 cup crushed potato chips
¥i cup finely shredded Cheddar cheese
% cup (about 2 ounces) chopped
almonds
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Hot chicken salad
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5 cup* dicM esalMd ctiick«n
1 can (Id «WM5!i PWm t)(
cftcften soup
H cup mayot"T#i»4
1 tnbtaJpMG $tme cn..or.
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2 BbtQSPQiCT* k<mn |i)>qe
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*'■ cup ftnetf sJiredSed Ch&idxr
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oii]t:n«. anion, odety, t-gg*, salt.
kmcin juior.'rmiNcnto and walcr
ditstnuLs iiirt.put ul I3-by-9-kcii
bnking dish.
3, Conihitw piniTfi ditnsaurl
drctsc and spnniJc over mixture
m tfisk- T&p with atoiwMls, Rc-
fcj^eiaie. covered; overnight.
,i. Hatovern&.?2S degrees.
Biikc until fcuttftr tel, about I
hour.
1. Combine chicken, 5oup,mayonnaise p onian r celery, eggs r
saltjeman juice, pimento and water chestnuts and put in
13-by-9 inch baking dish.
2. Combine potato chips and cheese and sprinkle over mixture in dish. Top with
almonds. Refrigerate, covered, overnight.
3. Heat oven to 325 degrees. Bake until bubbly hot, about 1 hour
Charlotte Ertckson's Recipe
www.tastebook.com
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soups + salads
JEAN COLLINS SALAD DRESSING
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% cup vinegar
K cup water
1 cup sugar
1 T, salt
1 T. Worcestershire sauce
3 T. Mazola oil
1 smalt glass pimento, chopped
green pepper, chopped
1 medium onion, grated
Mix and shake well.
jean CotHns Recipe, longtime friend of Charlotte
www.tastebook.com
KAY'S NEW POTATO SALAD
soups + salads
-_*
1 ]b. new potatoes, quartered with skin
on
2 c. fresh pea pods, biased sticed
M cup mayonnaise
yi cup sour cream
1 T. dill weed
1 T. chives or green onion tops, chopped
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Cook potatoes in boiling water for 8 minutes (or less} not
fully cooked. Add pea pods to water and cook 2-4 mi-
nutes more. Mix dressing add to salad. Chill.
Kay Urdus' Recipe
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soups + salads
MARINATED SLICED TOMATOES
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Cnmbins:
H cup salad oil
1 T. lemon juice
l A t. minced garlic
Vi t. salt
Yi t. oregano
4 large tomatoes
Peel and slice 4 large tomatoes. Arrange in shallow dish.
Pour over tomatoes and chill 1 hour.
Charlotte foickscrt's Recipe
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POPES ITALIAN DRESSING
soups + salads
(My Favorite)
1 cup oil
Vi cup wine vinegar
1 clove garlic, pressed
1 1. salt
2 T. sugar
Mix and chill.
Charlotte Erickscn's Recipe
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soups + salads
SALAD DRESSING
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(Mom's note says simply: I like this)
It. Dijon Mustard
i clove garlic, pressed
2 T. wine vinegar
K t. black pepper
% t salt
'A cup vegetable oil
Wash and chill greens. Mix ingredients with a whisk. Do
not try to blend. OK of it separates. Toss & serve.
Charlotte Erickson's Recipe
www tastebook.conn
SALAD DRESSING
soups + salads
1 slice onion
1 1. salt
1 1. dry mustard
1 1. celery salt
1 1. paprika
Vi cup sugar
Yi cup vinegar
1 cup oil
Put in blender and blend to combine ingredients. Chill.
Charlotte Erickson's Recipe
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soups + salads
SLAW
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2 cups cabbage
1 shredded carrot
Vi cup chopped onion
Dressing:
M t. dry mustard
J4 c. mayonnaise
2 /s c. vinegar
Salt & pepper
Whisk and add to vegetables.
Charlotte Er'ckson's Recipe
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soups + salads
SOUR CREAM SALAD DRESSING
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1 1. salt
% t. pepper
1 1. paprika
2 T. Tarragon Vinegar
1 cup sour cream
2 T. chopped chives or onion
Combine salt and pepper and paprika. Add vinegar and
stir until blended. Add cream and beat with a rotary beat-
er until thick. Add chives.
Mane Sleeth'i Recipe
www .taste book.com
soups + salads
WHITE BEAN SALAD
21. Olive Oil
1 onion, finely chopped
2 carrots, cook until softened
2 cans beans, rinsed and drained
% cup chopped parsley
Red pepper to taste
2 T. lemon juice
Cover & chill at least 6 hours.
Charlotte Erickson's Recipe
www.tastebookxom
BREAD AND BUTTER PICKLES
sides + bites
6 quarts sliced pickles
10 cups vinegar
5 cups sugar
Salt water
5 cups(?) whole pickfing spices, tied in a
bag
Vi t. turmeric
1 1. ee.ery seed
% X. white mustard seed
hi t. powdered alum
jars for canning
For 6 qtssliced pickles:
10 cups vinegar
5 cups sugar ^
Stand in salt water overnight. Drain.
5 c(?) whole pickling spices tied in a bag. Boil in vinegar 10 minutes.
Yz t. turmeric. Add 1 qt at a time and boil 1 minute. In each jar put:
1 1. celery seed r Yi t. white mustard seed, % t powdered alum. Over flow jars with
hot syrup. Seal.
Mails SieeLh's Recipe
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sides + bites
BROILED TOMATOES
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3 large tomatoes
l'/z T. bottled herb garlic dressing
l'/s cup soft bread crumbs
Yi cup butter, melted
1 T. chopped parsley
1 small clove garlic crushed
% t. salt
Dash pepper
Cut out stem ends and cut tomatoes in half crosswise.
Brush dressing over cut side. Combine rest of the ingredi-
ents and toss until well blended. Spoon evenly over toma-
to halves. Place on broiler pan and broil 5 inches from
heat 2-3 minutes or until lightly browned,
Charlotte Erlcksan's Recipe
www.tastebook.cam
JUDY'S PINTO BEANS
sides + bites
1 lb. pinto beans
l A lb. bacon
IY2 onions chopped
1-14 Oz can Italian tomatoes or 1-10 oz
can pureed tomatoes
1 1. salt
Yi t, pepper
1 T. chili powder
W t. oregano
1 T. dry mustard
V/z T. water
Wash beans and place in kettle with
5 c. water. Soak overnight. Add water to cover beans well
and bring to a boil. Add bacon, diced onion, and tomato.
Cover and simmer until tender about 2 hours. Add spices.
mixed with water last half hour of cooking
judy Nevin's Recipe
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www.t35tebook.com
ARTICHOKE CASSEROLE
3 packages frozen spinach r cooked and
drained
1 can artichokes, quartered
8 oz. cream cheese
2 T. mayonnaise
6T. milk
% cup Parmesan cheese
Place spinach in a casserole and artichokes on top. Mix
the cream cheese, mayonnaise and milk place on top of
the spinach mixture. Sprinkle with '/. c. of Parmesan
cheese. Bake at 350 degrees untii browned.
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Charlotte Erickson's Recipe
wwwta5tebook.com
vegetables
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BAKED POTATOES ITALIAN STYLE
30 potato pieces
■
5 medium baking potatoes, peeled
X c. oil
3 sprigs parsley, chopped
% t oregano
2 cloves garlic, minced
1 1. salt
pepper
Cut potatoes into 6 lengthwise slices. Add rest of the in-
gredients to the potatoes in a bowl. Grease a baking pan
add the potatoes and bake at 375 degrees or until pota-
toes are tender and golden brown.
Chariot?? P.'Cfcscn's Recipe
PREP TIME: 15 min
www taste book-corn
BETTY'S HONEYED ONIONS
4 large onions, cut into quarters
1 c. hot water
1 T. chicken stock base
IT, butter
2 t. honey
1 1. salt
hi t. grated lemon peel
% t. paprika
Va t. pepper
1 T. fresh parsley
1 c. shredded cheddar cheese
Arrange onions with stem side up in a single layer in a shal-
low casserole. Combine all other ingredients except
cheese and pour over onions. Cover tightly and bake at
325 degrees or until tender, about 1 hour. Vidalias cook
faster. Sprinkle with cheese and bake another 10-15 mi-
nutes or until cheese melts.
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JUDY'S ZUCCHINI
■
■
B small zucchini
1 t. salt, pepper
Yu cup melted butter
2 T. chopped parsley
1 T. snipped chives or dill (or 1 1. dill
weed)
1 T. lemon juice
Cut zucchini into % inch slices.
In a covered skillet bring l A cup water, salt & pepper to
boil, Add zucchini. Cover & cook over medium heat 10 mi-
nutes until tender, not mushy; and water evaporates. Add
seasonings and eat!
Judy Nevin's Recipe
www.tastf?book-t;orn
POTATO CHEESE CASSEROLE
24 oz, of bagged hash brown potatoes,
raw
% pt. whipping cream
'A pt. half & half
American cheese
Sharp cheddar cheese
Salt & pepper
Place potatoes in a flat 2 quart casserole. Salt and pepper
potatoes and sprinkle with grated American cheese. Re-
peat (to taste) generously. Place grated cheddar cheese
on top and pour over creams. Bake l l A hours 350 degrees.
Charlotte Enckson's Recipe
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notes
Great with roast beef or
ham.
wv/'w. tastcbook.com
SPINACH CASSEROLE
, • "
1 pkg. 10 OZ. frozen Spinach
1 16 oz. carton sour cream
% cup mayonnaise
2 t. Dijon mustard
2 envelopes Knoor Spring vegetable
blend
1 can sliced water chestnuts, chopped
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3 green onions
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SWEET POTATOES
■_-
Sweet potatoes
Butter
Brown Sugar
Marshmallows
Whole Pecans
Boil any amount you need of sweet potatoes. Peel and
mash. Add butter generously. Add brown sugar to taste.
Add small marshmallows to taste. Place in a casserole.
Sprinkle with brown sugar. Dot with butter. Circle top
with whole pecans. Bake at 350 degrees for 30-40 mi-
nutes. May be made ahead.
Charlotte Erickson's Recipe
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VI'S GREEN BEANS
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2 packages frozen green beans, thawed
2 cans mushroom soup
2 cans dry onion rings
1 can water chestnuts
Cheddar cheese (divided)
Mix together the first 4 ingredients and half the cheese.
Place in a casserole. Sprinkle with the remaining cheese.
Bake at 350 degrees for 40 minutes
Charlotte Er'tckson's Recipe
www.ta5tebook.com
sV
EXTRA GOOD SPAGHETTI WITH CELERY
pasta
rice + grains
1 package spaghetti
2 large onions
2 cups celery
1 can tomato soup
1 green pepper
1 can tomatoes (pint size)
VA lb. ground steak
Yi, lb. bacon
salt & pepper
cheese for topping
Brown bacon. Remove and cut in pieces.
Fry vegetables in bacon grease. Remove vegetables and
fry ground steak leaving grease in pan. Stir frequently.
Combine all and add tomato soup and tomatoes. Mix
well. Simmer 15 minutes. Put all in a baking dish. Sprinkle
top with cheese. Bake in a slow oven for 1 hour.
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Charlotte Erickson's Recipe
nates
Judy makes this and says it
is not necessary to bake in
the ol/en.yust caak 15 mi-
nutes and serve over spa-
ghetti.
www.tastebook.com
pasta
rice + grains
GREEN CHILE-CORN RICE
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3 cups cooked rice
1 can chopped green chilies, or to taste
1 cup corn
crumbled feta cheese to taste
chopped parsley
Mix green chilies, rice and corn. Put in serving dish, sprin-
kle with feta cheese and chopped parsley.
Charlotte Er'tckson's Recipe
notes
Good with ttaiian Chitken.
www ta5tebook.cn m
H-/
SWEDISH RICE PUDDING
pasta
rice + grains
5 large eggs
VA cups milk
lYz cups cooked rice (Riceland)
Vi cup sugar
l A t. salt
nutmeg
Beat eggs slightly.
Add milk, sugar, salt and cooked rice.
Pour into 2 Qt. glass casserole.
Top with pats of butter.
Ptace in a pan of water (1")
Bake 35a degrees for IK hours.
-Swedish Rice Pudding
Recipe from ihe South S!tfc Swedish Cluh
5 liErgc^-ea
3 E*2 cups milk
! li'lcups cooked rice (Rjeeland}
i ■! cup sugar
S'utmog
BeaU£$s£jifJll!y.
Add milk, sugar, sak and rooted ri«.
Pour leiio 2 Ql glass casserole.
Top with pais tft'ljuifcr,
r!^eiii:tp.irtiil : vs-::rH"l
Bake 350 drgrrcg tgr J |£t hours,
l)n£ irttttk irfniewi may h; placed in puco^fc. 5v.i.-di:Jj (mdiliw
says ihal ::■, ant who finds ih* almond *l"M he die n*w| **K (0
r-'ran Carlson's ^'ec^.r
notes
Recipe ;$ from the South
Side Swedish Club in Chica-
go.
One whole almond may be
placed in pudding, Swedish
tradition says that the one
who finds the almond will
be the next one to marry.
w w vj . tas.r£ bo o k.t o m
BLACK PEPPER SHRIMP
G servings
^
3 pounds large shrimp, thawed
S T. butter
3 I. chopped garlic
4 T. freshly ground black pepper
1. Preheat oven to 450°.
1. Peel, rinse and drain shrimp, then place in a shallow bak-
ing pan.
3. In a saucepan, melt butter. Add garlic and saute r for 3-4 minutes. Pour the gar-
lic butter mixture over the shrimp and toss to coat Pepper shrimp until they are Recipe collection. Her hus-
well covered. band Bob didn't like fish. I
am adding a few of my
own tried and true recipes.
4_ Bake until pink, approximately 5 minutes, tum r bake a few minutes longer and
pepper again. You must use a heavy hand with the pepper
5. Serve shrimp with pasta or warm bread and salad.
Kay ErCius' Recipe
notes
There are no fish or sea-
food recipes in Chartotte's
www.tastebook.com
CALIFORNIA FISH TACOS
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Fish:
2 (12 to 14 oz)pieces of firm white fish
1 cup Lawrys Mesquite with limejuice
marinade or other commercial mesquite
marinade
juice of 1 lime
Tomatillo Salsa:
3 t. olive oil
1 small red or sweet onion, chopped
1 lb. fresh tomatillos, chopped or 2 cups
canned tomatillos
2 cans chipotle chilies, minced
IT, white vinegar
1 t dried oregano
Yi cup chopped fresh cilantro
salt & pepper to taste
Vegetables:
3 T. olive oil
X A Eb. jicarna, peeled & cut in matchsticks
1 small red or sweet onion
1 small red pepper, cut in matchsticks
1 small zucchini, cut in matchsticks
1 roasted green chilie.cut in matchsticks
Vi cup fresh cilantro
TortiElas and lime wedges
1. Prepare the smoker for cooking. Pour marinade over fish, add lime juice, let
fish sit at room temperature for 30 minutes.
2. Prepare the salsa.
3. Warm l l A t. oil in a skillet. Cook onion til softened. Spoon onion into a bowl.
Warm lYi t. oil En same skillet and saute tomatiilos til lightly browned. Add to on-
ion bowl. Stir in the chipoltes, vinegar and 1 oregano and refrigerate.
www.ta5tebook.com
w-
CALIFORNIA FISH TACOS
continued
4. Remove fish from marinade and cook until opaque, about 45 to 55 minutes.
5. Remove fish from smoker. Let cool. Flake.
6. Add cilantro and salt & pepper to salsa.
7. Add 3 T. oil to skillet.
8. Add jicama, red onion, red pepper, zucchini and chilies. Saute vegetables till
crisp-tender. Stir in U cup ciiantro and heat through.
9. Serve immediately with the tortillas and lime wedges. Spoon some of the fish
into tortillas, add veggie mixture, top with salsa and lime juice
Kay Ercius
www.tastebook.com
SHRIMP CASSOULET
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1 T. oEive oil
3 garlic cloves, peeled & sliced thin
1 cup chopped yellow onion
1 medium green pepper, chopped
2 (19 oz.)cans cannellini beans, drained
and rinsed
1 (14.5oz,)ean tomatoes, diced
1 cup low-fat chicken or vegetable broth
Vi t. each dried basil and thyme
Y2 cup Kalamata olives, pitted and halved
% lb. large shrimp (raw or cooked)
shelled, deveined and halved
-A cup dry bread crumbs
V» cup freshly grated Parmesan cheese
salt & pepper to taste
1. In a large pan, saute' garlic, onion and green pepper in olive oil over medium
heat til soft, about 5 minutes.
2. Add beans, tomatoes, broth, herbs, olives, salt & pepper.
3. Bring to a simmer.
4. Add shrimp, cook 3 minutes.
5. Turn into large baking dish.
6. Top with bread crumbs mixed with Parmesan
7. Bake in preheated 400° oven til bubbly about 20 minutes,
8. Brown top under broiler if desired.
Koy Erctus
www tastGbcok.com
SHRIMP PAESANO
This is the best shrimp dish i've ever made. It's
from an old restaurant in San Antonio, Texas.
1 lb. shrimp
1 cup half and half or milk
H cup flour
Kcup salad oil
L /scup olive oil
Sauce:
1 egg yolk
VAT. lemon juice
1 T. chopped parsley
1 T. chopped chives
1 stick butter
2 cloves garlic
SHRIMP PAES ANO
1 lb. -IrirriTi
1 c half nt»3 half or mill
1/2 c. riour
1/3 c. wtlad «tl
1/3 r. olive 9)1
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1 l/J Tbip. Ira;?.
I Tbsp. cta-pr-si: -■
1 Tbjp, ehtfp£fcc ^
1 stick butter
Z rfoves garli c
Cl*an and d^meitt S&rimp and «oak in half and JaiH
Ifl minutes. Drain, ami drad|je in. flour to coat. Saute in ;
over EfifiiSium he.\t (or 5 minutes. Do nut turn ahrissp. ?■■
shrimp and plice ©nbaldnEpan on h*5J14 to S lncfc«4 ires
Clean and devein shrimp and soak in half and half far 10 minutes. Drain and
dredge in flour to coat. Saute in oil over medium heat for 5 minutes. Do not turn
shrimp: Remove shrimp and place on baking pan. Broil 4-5 inches from heat for 5
minutes.
Sauce;
Beat egg yolk with, wire whisk in a small saucepan. Add 1% T. lemon juice and Ys
stick butter. Stir constantly until butter is melted. Add remaining butter (Yz stick),
1 T, Parsley, 1 T. chives and 2 cloves minced garlic. Stir until butter is melted.
Pour over cooked shrimp and serve immediately.
Kay Ercius
www.ta5tebook.com
SHRIMP PILAU
fi-8 servings
S hr i mp P ilau t
4 strips bacon, cut into small pieces
M cup chopped onion
2 teaspoons minced garlic
1 cup uncooked rice (not instant)
2 cups stock or water
1 cup minced tomatoes or tomato sauce
Salt to taste
Louisiana hot sauce or ground cayenne
pepper, to taste
1 pound raw shrimp, peeled and deveined
In skillet over medium heat, cook bacon
until it is crisp. Remove bacon and set aside,
To bacon drippings, add onion, garlic and
rice. Stir and cook until rice becomes golden
brown and onion is clear, 15 minutes.
Stirring, add stock, tomatoes, salt and hot
sauce, and bring to boil. Stir in shrimp and
bacon, reduce heat to low, cover and simmer
until rice is tender, 30 to 40 minutes.
Makes 6 to 8 servings.
4 strips bacon, cut into small pieces
% cup chopped onion
2 t. minced garlic
1 cup uncooked rice (not instant)
2 cups stock or water
1 cup minced tomatoes or tomato sauce
salt to taste
Louisiana hot sauce or ground cayenne
pepper to taste
1 lb. raw shrimp, peeled and deveined
In a skillet over medium heat, cook bacon until it is crisp.
Remove bacon and set aside. To bacon drippings, add on-
ion, garlic and rice. Stir and cook until rice becomesgold-
en brown and onion is clear, 15 minutes. Stirring, add
stock, tomatoes, salt and hot sauce, and bring to a boil.
Stir in shrimp and bacon, reduce heat to low, cover and
simmer until rice is tender, 30 to 40 minutes.
Kay Erciu5
www.tasteboak.com
_■■
TUNA KABOBS FOR GRILLING
Marinade:
1 cup extra virgin olive oil
Yk cup fresh lemon juice
4 cloves garlic, crushed
Ismail onion, sliced
1 1, oregano OR thyme OR tarragon
U t. dried basil and pepper
Kabob:
V-A lbs. fresh Tuna.cut in 1" chunks
8 new potatoes, parboiled 10 minutes til
fork tender, halved
2 tomatoes, cut in wedges
1 onion cut in wedges
red pepper
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1. Combine marinade ingredients
2. Place tuna cubes and marinade in a plastic bag and marinate for 3-4 hours.
Drain and discard marinade,
3. Thread skewers with tuna, potatoes, tomato and onion.
4. Preheat grill. Grill about 6 minutes or until done.
Koy Ercius . v .*
Www.tasfsbook.com
~
ANNA'S CHICKEN BREASTS SUPERB
meat + poultry
_
2 or 3 chicken breasts, boned, skinned
and split.flattened between two pieces
of waxed paper
1 lb fresh mushrooms
about 1 cup Half and Half
garlic salt
Flour chicken lightly and saute in butter quickly on each
side. Do not over cook. Remove from pan.
Saute mushrooms in pan. Sprinkle with garlic salt
Return chicken to pan, placing mushrooms on chicken.
Slowly add half & half to pan until it comes up side of chick-
en. Do not cover with cream. Gently simmer for a minute
or two until cream thickens slightly. Serve with rice or
baked potato.
Charlotte Erickscn's Recipe
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meat + poultry
BAR B Q BEEF
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1 lb. ground beef, browned in IT. butter
Add:
1 onion chopped
1 green pepper, chopped
2 T. sugar
2 T. mustard
It. vinegar
It. salt
% C catchup
Combine and simmer for a few minutes.
Charlotte Enckson 5 Recipe
www.iastebook.corr
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BAR B Q BRISKET OF BEEF
meat + poultry
5 - 6 lb. beef brisket
Sprinkle with onion salt, celery salt arid
garlic salt
Pour about 2-3T of liquid smoke over
brisket
Cover with foil. Place in refrigerator
over night. In the morning open and
sprinkle with Worcestershire sauce.
Reclose and bake at 275° for 5 hours (or
1 hour per pound if smaller). Remove
from oven and pour Bar B Q sauce over
roast 1 more hour at same temperature.
Let rest for a while before slicing.
Choriotte EtftkSQfl's Recipe
tiotes
You may add mare Ear 8 Q
sauce tojuices of desired.
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meat * poultry
BAR BQ PORK CHOPS
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6 pork chops
Sauce:
1 cup catchup
3T. minced onion
2T. lemon juice
1 T. Worcestershire Sauce
salt & pepper
Brown chops and place in a flat casserole and cover with
sauce. Bake at 350 degrees for 1 hour.
Charlotte Erlckson's Recipe
www.tastebaak.cam
BEEF STEW FROM FRAN CARLSON
meat + poultry
2 lb. beef stew
3-4 celery stalks
4 carrots
1 large onion
1 T. sugar
1 1. salt
pepper
3 T\ Tapioca
1 cup tomato juice
Potatoes
Combine and cook in a covered casserole. 250 degrees
for 4 hours
FraanH Carlson's Recipe
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CHICKEN CACCIATORIA
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2 or 3 chicken breasts split or 1 whole
chicken
1 onion, chopped
Vz green pepper
1 clove garlic, crushed
Vi lb. mushrooms, sliced
1V/2 02. can tomatoes
1 can Hunt's tomato sauce
X C water
1 1. each salt & pepper
1 1. basil
l A t. oregano
1 bay leaf
y<* C dry white wine
Brown chicken in oil. Remove and add mushrooms, onion,
garlic and green pepper. Saute until tender. Add chicken,
tomatoes, tomato sauce and spices. Cover and cook 45
minutes at 350°. Add wine and cook 10 minutes longer.
Charlotte Erickson's Recipe
www.tastebook.com
w-
CHICKEN IGNOLIA
meat + poultry
B'A lbs. chicken, preferred bone in but
boneless works
Yi C olive oil
1 T. lemon juice
yL C white wine
2 T. Romano cheese
2 T. Parmesan cheese
K t. oregano
Kt, basil
Vi small bay leaf, crushed
1 crushed clove gaHic
H t. salt
pepper
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Place chicken in a single layer in a baking dish just to fit.
Mix ingredients and pour over chicken. Bake at 350° for
IK hours. Baste often.
Charlotte Erickson's Reap?
www.tastebook.com
meat + poultry
CHICKEN PASTA ITALIANO
2-3 servings
w
notes
This is a family favorite!
% C firmly packed chopped bacon
4 cloves garlic, pressed or minced
K lb. bored chicken breast (skin
removed) r cLj£ crosswise into i^-inch
strips
4 medium-size ripe tomatoes, cored,
seeded, and chopped or 1 can tomatoes
M C dry sherry, white wine or regular
strength chicken broth
1 T. dry Italian seasoning or oregano
Ye t. cayenne, if desired
2 C hot, cooked, buttered spaghetti (6
ozdry pasta)
% C grated Parmesan
In a 10-12 inch frying pan, stir bacon over medium heat until crisp. Remove from
pan, drain, and reserve. Discard all but 2 T. of the fat. Add garlic and chicken to
pan; stir over high heat until meat is lightly browned, 3 minutes. Remove from
the pan and reserve. Add tomatoes, wine, Italian seasoning and cayenne to pan;
simmer about 10 minutes, return chicken to pan; stir until hot Pour over hot pas-
ta; sprinkle with bacon. Mix with 2 forks. Serve with Parmesan.
Charlotte Erickson's Recipe
www.taste book, cant
CHICKEN VESUVIO
4 servings
meat + poultry
1 broiler/fryer chicken, about 3 pounds,
cut up
Vi cup flour
IX t. basil
Vu t, oregario
Y, t. salt
lit. each thyme and pepper
pinch each of rosemary and sage
Vi cup olive oil
3 baking potatoes, cut into lengthwise
wedges
3 cloves garlic,minced
3 T. minced fresh parsley
% cup dry white wine
*ssss
■ do- rill Hi ueknn flUJE m
PREP time: 25min
TOTAL TIME: 1 hr
1. Pat chicken dry. Mixflour,basil r oregano,5alt,thyme,
pepper f rosemary, and sage in a shallow dish. Coat chicken pieces lightly all over
with the flour mixture. Shake off excess. Heat oven to 375 degrees.
2. Heat ail in 12" cast-iron or other ovenproof skillet over medium high heat until
hot. Add chicken pieces in single layer. Fry r turning occasionally until light brown
all over. Then remove to a plate lined with paper towel.
3. When all chicken is browned, add potato wedges to skillet. Fry, turning occa-
sionally, until light brown on all sides. Remove to paper towel.
4. Pour off a!l but 2 T. of the fat from the skillet. Put chicken and potatoes back
into skillet. Sprinkle with garlic and parsley. Pour wine over all.
5. Bake, uncovered at 375 degrees until potatoes are fark-tender and juices from
chicken run clear, about 20-25 minutes. Remove from oven, let stand 5 minutes
before serving. Serve with a little of the pan juices.
www.tastsbook.com
meat * poultry
CHICKEN VESUVIO
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3 chicken breasts, split or 1 whole
chicken cut up
2 Idaho potatoes
1 clove garlic
oregano
Marsala or sautern wine
parsley
Brown chicken in butter. Sprinkle with 1 clove of finely
chopped garlic, chopped parsley, oregano, salt and pep-
per to taste. When browned add 1 cup sautern or Marsala
wine. Do not cover so that chicken absorbs wine. Add po-
tatoes cut into thick trench fries. Sprinkie with parsley and
oregano.
Muriel Gcetano's Recipe, Charlotte's neighbor
notes
Charlotte added this note
at the bottom: f brown the
potatoes a little in oil and
then add to chicken and or-
egano -finish in 350 overt
45 minutes.
www.ta5tebook.com
DOROTHY'S CHOP SUEY
meat + poultry
This was the old fashioned way to do Chinese
food! Before stir-fry was popular.
I 1 /! lbs chop suey meat (1 use pork)
1 large can chop suey vegetables
1 medium can bean sprouts
VA C chopped celery
1 C chopped onions
1-2 large cooking spoon bead molasses
2 large cooking spoons soy sauce
Brown meat Add 2 cups or more water. Add remainEng in-
gredients except mushrooms. Simmer 1/2 hours. Add mush-
rooms last ¥1 hour and thicken with cornstarch.
Charlotte Erickson's Recipe
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meat + poultry
FAMILY FAVORITE CHICKEN BREASTS
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4 whole chicken breasts, boned and
skinned
melted butter
1 jar or can of Chicken Gravy
Equal amount of sour cream
Dill weed to taste
Butter chicken and bake % hour at 350 degrees. Mix
gravy, sour cream and dill. Turn oven to 325 degrees and
pour sauce over chicken. Bake 30 minutes longer,
Charlotte Erickson's Recipe
note*
I like ta serve this with nee.
vv w vj.t3Jtebook.com
FRAN CARLSON'S DELICIOUS HAM LOAF
meat + poultry
2 lbs smoked ham
2 lbs ground pork
1 small onion F chopped
1 C dry bread crumbs
lCmilk
2 eggs
%t. pepper
It. salt
Mix together and form Into loaf or two. Serves 16. Baste
with the following as it cooks.
I cup brown sugar
I I dry mustard
Ys cup cider vinegar
¥% cup water
Jj ^jAtt-Ertjq.'S (JAWa. RAM I.QAT
1/2 lb- grcu.1 beet.
I ih. STtmni b^M:
5 4li«cs broad *ed ia
L lA cvp* Bilk
3 beaten tg£j
t/S"fc. iElC.
\fl r- ivy 73.isla.Td
1/3 cup "hitam m^r
whole tlevcs
Mi
susked hzeaA, egga, sale, an d nugtaM. En
«Et<™ e£ a hutted Iml £ cin Hnrtnkle ^ brmm 5 ^ ar
ftd a few clo^s. raci „,,.„; M tDgl , ..^ ^^ n ,„
Boil together 5 minutes and use to baste ham loaf as it
cooks. Allow to stand 10 minutes before slicing. Good for
buffet. Divide for family.
Fran Carlson's Recipe
www.tastebook.com
meat + poultry
GREEK CHICKEN
1 chieken, cut up
1 large clove garlic, pressed
% cup o[ive oil
Vi t. salt
Vi t. pepper
Vi cup lemon Juice
2 T. grated onion
%t, oregano
Mix & chill marinade in the morning. Brush generously on
chicken parts. Baste in half an hour with the rest of the
marinade. Bake at 35D" for 1 hour & 15 minutes.
Charlotte Ericksan's Recipe
www.tastebook.xom
s>
_•
LAMB SHANKS
meat + poultry
Salad oil
2 lamb shanks
1 cfove garlic, pressed
1 onion, sliced
H green pepper, sliced
X A t. thyme
salt & pepper
X A can tomato juice
2 carrots, diced
water
Brown shanks in oil over medium high heat until brown
on all sides. Remove from pan. Add garlic, onion, green
pepper and carrots to pan and saute until lightly browned.
Add tomato juice, thyme & water. PEace in a casserole. Cov-
er. Bake at 350° for 2-^A hours. Add potatoes if desired and
bake for 30 minutes more, cook until meat is very tender.
"
to tf*jf*0**%
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fy&t&tefa^ &*a*dib£&*&. ^jnz^yx^L-.
Charlotte Erlckson's Recipe
w vv w .taitcbook.com
meat + poultry
LEMON-SHERRY CHICKEN SUPREME
12 servings
ENTREE
Lemon-Sherry
Chfcken
Supreme
14 cup flour
I teaspoon salt
I teaspoon paprika
i> whole chicken breasts, halved,
skinned & boned
W cup butter
■/i cup water
I tablespoon cornstarch
2% cups light cream, divided
Vi cup sherry
Ms teaspoon grated lesion peel
114 tablespoons iemon juice
I¥j cups grated -Swiss cheese
l /s cup chopped parsley
Preheat oven to 350 IJ I\
Combine Hour, salt &- paprika in [iai
dish. Coat chicken with flour mix-
ture. Melt butler in a large xiuliet.
Brown chicken on both sides.
Arrange chicken in I3x94nch
. hakUig: disli.
Mis cornstarch wish ¥2 cup cream.
Stir into pan dripping. Cook, stir-
ring, over low heat Gradually add
remaining cream, sherry lemon
peel & juice, Cook & stir until sauce
thickens, itaur over chicken. May
lw itinerated or nnzcii at ihts point
Bake 30 minutes, covered. Uncover
& sprinkle with cheese. Return to
oven until cheese melts. Garnish
with parsley
12 sxvmgs
K cup flour
It. salt
1 1. paprika
6 whole chicken breasts, halved, skinned
& boned
% cup butter
% cup water
1 T. cornstarch
2Vz cups light cream, divided
% cup sherry
X A t. grated lemon peel
Wt T. lemon juice
V-A cups grated Swiss cheese
Vi c. chopped parsley
Preheat oven to 350T. Combine flour, salt & paprika in
flat dish. Coat chicken with flour mixture. Melt butter in a
large skillet. Brown chicken on both sides. Arrange chick-
en in 13x9-inch baking dish.
Mix cornstarch with Vi cup cream. Stir into pan drippings.
Cook, stirring, over low heat. Gradually add remaining
cream, sherry, lemon peel & juice. Cook & stir until sauce
thickens. Pour over chicken. May be refrigerated or fro-
zen at this point,
Bake 30 minutes, covered. Uncover & sprinkle with
cheese. Return to oven until cheese melts. Garnish with
parsley.
Charlotte Ericsson's Recioe
w ww. taste book.com
MEATLOAF
meat + poultry
....
VA lbs. ground beef
crushed crackers
garlic clove, pressed
1 carrot, shredded
1 stalk celery, chopped
1 potato
1 onion
2 eggs
1 T, oregano
Combine and place in a loaf pan.
Bake at 35Q for one hour.
Serve with Spaghetti sauce on top.
Charlotte FrJcArso/i !s Recipe
< & >
{tJffjL&ZS
www.tastebook.corn
meat + poultry
MIMI'S SWEDISH MEATBALLS
3 J fr
CJ^ p.//
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t f*
Ii~q.is*4. -t -%*vt*4r tsJLiJ. *JCe-tC A*tZs
tec
<$£* <r.i\Jx y A-i * .
3 pounds finely ground Sean beef
1^ cup crushed corn flakes
1+ cup miik
3 eggs
3 T. instant minced onion
3 t salt
H + /e t. pepper
K + V£ t. nutmeg
3 to 5 T. Worcestershire Sauce
Put all ingredients in a large bowl and mix well. Roll into
smallish balls and place on a cookse sheet. Bake at 350°
for about 20 minutes or until slightly brown.
Mimi Efickson's Recipe
"?TL-t"T.(J
www. taste bcok.com
w
w
MOTHER'S STEWED CHICKEN
meat + poultry
4-6 chicken breasts
Vi C. celery tops
small piece onion
% C. butter
%C. flour
salt
Cover chicken with water. Add onion, celery and salt. Sim-
mer 1 hour until tender.
Make roux with butter and flour Add 2% C broth from
chicken. Add milk if necessary to make 2 l A C.
y&n$Lfi*d f&4&fr*aj. -/:^<&>o tLi
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... -■n^-t. ■■■' -A J i- A^/^^-Zac
Return honed chicken to gravy,
^lortfi .S/eefh's Recipe
www.La5tebook.torn
meat + poultry
PEPPER STEAK
—
.7™
2u 3,,J(Xia_
i*..^"- ^~z&, -.^v
■
K cup oil
1 lb. beef tenderloin, cut in strips
4 green peppers-in pieces
2 medium tomatoes-in pieces
1 small tomato-in pieces
Vs lb. fresh mushrooms-sliced
K cup or more sherry or sauterne wine
1 clove garlic, chopped fine
\M t. oregaho
salt & pepper
Vi cup butter
Cook peppers in oil for 5 minutes. Brown strips of steak in
butter. Add garEic, oregano, tomatoes and wine. Saute'
mushrooms in butter 5 minutes-also peppers. Combine
and serve.
Charlotte Ertckson's Recipe
WW w. Ia5te boa k.c a m
PORK CHOPS NEOPOL1TIAN
meat + poultry
ISH^^^SI
Brown 1 clave chopped garlic in 2 t. alive oil. Remove gar-
lic and brown 6 chops. Salt & pepper.
Add:
3 T. tomato puree
3 T. white wine
1 diced green pepper
Vi lb. fresh mushrooms
1 can chicken broth for thinning
Cover and cook over low heat for 20 minutes
Charlotte Erickson's Recipe
■.Lasteboak.com
meat + poultry
w
PORK TENDERLOIN KABOBS
Pork Tenderloin, cut in IV?" cubes
Whole canned onions or fresh partialiy
cooked
green pepper pieces
tomatoes, quartered
Italian Salad Dressing
Alternate pieces of tenderloin, whole onions, green pep-
per pieces and quarters of tomatoes on skewers. Mari-
nate in Italian Dressing for 1 hour. Broil over coals until
done.
Charlotte Erickson's Reape
www taste book-Corn
-^
SLUM
meat + poultry
1H lb, ground round steak
3 pieces diced celery
1 large anion, diced
3 carrots, diced
1 can tomato soup
1 can water
form meat into IX" balls and brown in butter. Add remain-
ing ingredients and simmer 45 minutes. Potatoes that
have been quartered can be added.
Charlotte Brick-son's Recipe
■ . ..... .... -
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■':I-i.- &™^_*^C
:'■:-.--.'•
■''-: .
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-
www.tastebook.com
meat + poultry
STUFFED PORK CHOPS
-
4 thick pork chops with pocket
Stuffing:
1 cup bread crumbs
1 1. chopped onion
2 T. melted butter
Vu, cup water
sage
Make stuffing and stuff the chops. Tie. Roll in flour. Salt &
pepper meat. Bake at 450 degrees for 15 minutes. Lower
oven to 325 far 45 minutes.
Charlotte £fickson's Recipe
'.--:■/.-.:':.■::-'<. ::;_"-i
STUFFED SPARERIBS
meat + poultry
1 whole rack ribs
4 T. butter
3 cups cubed bread
1 cup chopped apples
Yi cup diced celery
Vi cup water
flour
^.•J-i^t-^^c-ti *£&*.■ ^HJ-i&z
M&t-
y>
,t^ ... - '
3 *£La
In shallow roaster put 4 T. butter-add 3 cups cubed
bread, apples, celery and water. Rub ribs with flour.salt 6
pepper. Place ribs on top of dressing.
Roast 350 degrees for 2 hours.
Charlotte Enckson's Recipe
'■>/*■■» Z^StCZOD-.. CD T<
_
meat + poultry
TEXAS HASH
w
JZjZui/ ~%tUlJL
: '
■ ' ■ ■
■-.: ' ■■ ■■-
-.■■■,■■ "t££>
6;
fc
t
2 large onions, minced
1 green pepper, minced
3T. oil
1 lb. Ground Beef
2 cups canned tomatoes
'/: cup uncooked rice
It, chili powder
1H t. salt
pepper to taste
Cook 2 large onions and 1 green pepper in 3 T. oil until on-
ions are yellow. Add 1 lb. ground beef and cook until meat is seared. Add 2 cups
canned tomatoes, Vz cup uncooked rice, 1 1. chili powder, salt and pepper. Place
in a buttered casserole. Cover. Bake at 350° for 45 minutes.
Marie Sleeth's Recipe
wv.'.v .Lastebookcom
BANANA CREAM CAKE
asserts + treats
-<
w
Vt cup butter
1 c jp sugar
1M t. vanilla
2 egg?, unbeaten
Sift:
2 cups flour
2 t. baking powder
% t. soda
% t. salt
Yit. ginger
% cup sour milk
1 cup mashed bananas
1 cup whipping cream
1 1. vanilla
Cream butter and sugar. Add vanilla. Add eggs one at a time. Sift dry ingredients
3 times* Add alternately with milk and mashed bananas. 2-8 inch layers. Bake 350°
25-35 minutes. Whip 1 cup cream sweetened with 1 1. vanilla. Put layers together
with cream and sliced bananas. Garnish top with cream and bananas.
Maf!e Sleeth's Recipe
www. taste book-com
desserts + treats
BANANA DAINTY
2 large bananas
l A c. sugar
2 T. lemon juice
M cup heavy cream
chopped ruts, optional
Peel 2 large bananas. Scrape off the coarse threads and
rub the pulp through a sieve. Add Yi cup of sugar and 2 T,
lemon juice. Cook over a low gas flame, stirring constant-
ly until the bailing point is reached. Chill thoroughly.
Whip l A cup heavy cream and fold in the banana mixture.
Chopped nuts may be added. Makes 4 portions.
Marie Sleerh's Recipe
www.tastebook.com
BANANA PIE
desserts + treats
l A cup sugar
2 T. flour
1 cup milk
1 1. vanilla
1 egg yolk beaten (or all egg)
Bananas
1 baked pie shell
Whipped Cream or Meringue
Cook until thick. Place sliced bananas on bottom of shell. Put in a baked pie shell.
Cover with meringue or whipped cream.
Marie Sleetffs Recipe
www.tast5book.com
desserts + treats
CHOCOLATE WHIPPED CREAM FROSTING
4 heaping T. cocoa
Vi cup sugar
VA cup whipping cream
Mix slightly and put in ice box for at least 4 hours or over-
night. Then whip when ready to use
Ma fie Sleeth's Recipe
www.tastebnak.com
—
COCONUT PIE
desserts + treats
w*
lpt. milk
% cup flour
Wcup sugar
H cup coconut
pinch of salt
1 1. vanilla
Cook until thick and let stand until partly cold then stir in
the whites of two eggs and teaspoon of vanilla
V:
|
Charlotte Erickson's Recipe
:wj*' taste book, com
desserts + treats
GRACIE ALLEN'S LEMON CAKE
&OJU£ <2£& K n>$™< J K &-&*-
■
-
. ■ -
M
ir%&i %
* j
Vi cup butter
1 cup sugar
2 cups flour
3 t. baking powder
M t. salt
Vi cup milk
4 egg whites, stiff but not dry
1 1. lemonjuice
Mix and bake 45-50 minutes in a 350° oven.
Mane Sieeth's Recip?
www.ta.its be ci k , r.o m
GRANDMA ERICKSON'S TORTE CAKE
desserts + treats
w
V* cup butter
Vi cup sugar
l /e t. salt
4 egg yolks r beaten lightly
1 t. vanilla
3 T. milk
1 cup sifted cake flour
1 1. baking powder
4 egg whites
Yi. cup sugar
Vi cup broken pecans
1 T. sugar
*A t. cinnamon
Cream butter; beat in sugar, salt, then egg yofks, vanilla,
milk & flour (sifted with baking powder). Spread mixture
in 2 round greased cake pans(or 1 sheet pan}.
Beat egg whites until very light; add X cup sugar gradually
& spread on unbaked mixture. Sprinkle with nuts, 1 T. sug-
ar, & Yzt. cinnamon.
M^A^, &a&^l -£&&&'
^m
Bake at 350° about 30 minutes. 5erve with strawberries, raspberries or pineapple
and whipped cream.
Anna Erickson 's Recipe
w w w t as t e b o o k . c o m
desserts + treats
GRANDMA SLEETH'S STRAWBERRY PIE
- i! ZOA-Liit. yt -JO:---. £ *Cji
— -J-tl -Aii- it -a <-y MC-c.
it. -j t , si A. L
i -
•Big- >- I ■•*«* ftc. {.i*yi~£e t C I CjT(,c
4£.i-oi&,<\.-/ie~ii'l_± r
1 C sugar
1 C water
2 T. cornstarch
Vi small package strawberry jello
1 quart fresh strawberries
1 baked pie shell
Boil sugar water and cornstarch until thick stirring con-
stantly.
Remove from heat and stir in jello. Let cook
Place whole cleaned berries in a baked pie shell. Pour jello
mixture over berries, chill several hours.
Serve with sweetened whipped cream.
Charlotte EfSckson's Recipe
www.tastebook.com
HELEN AND JOE'S TAFFY APPLES
desserts + treats
1 box (1 lb.) light brown sugar
1 can Eagle Grand Milk
2T. Sutter
2 t. vanilla
Vi cup white corn syrup
12 or more apples
chopped Walnuts
Place all ingredients in large pan and cook over low flame
(do not burn). Bring to boiling and stir constantly. When
boiling about 10 minutes test a small amount in cold wa-
ter (245°). When it forms a ball it is ready for apples. Put
apples on skewer and dip right away into this mixture and
cover with chopped nuts. Set on waxed paper to cool.
l^'-^-d f-**zj**^& <±*-*£<^
Charlotte Erickson's Recipe
www. Lasteboa k. cq m
LEMON PIE
w
Sw, 1 $>U . S ^Q
*<k< /a-i^Lv
■-...:-.'
^~"%'^''
Put in a double boiler:
% cup sugar
2 T. corn starch
pinch salt
Grated rind and juice of 1 lemon
yolks of 2 eggs (save whites)
\Yi cups hot water
Stir continually until thick. Add
1 t. butter. Bake crust and when partly cool fill in the above. Beat reserved whites
until stiff, add Vi cup sugar. Brown on top of pie.
Mane Sleeth's Recipe
www.tastebook.com
w
|
—
PRUNE WHIP
desserts + treats
-
serves 4
1 cup heavy whipping cream
1
--
114 cups cooked prunes
L / *
-
Add;
Ya cup powdered sugar
,'"■■■ ■■
3 -■■■•■■
3
Yi t. grated orange rind
= ■
. ^
Yi t. cinnamon
pinch of satt
f
a -
3 '"
a ; ''
Mix well.
"■~— *
,
*
._,
Whip 1 cup cream until stiff. Fold in prune mixture
a small
amount at a time. Add other ingredients. Chill thoroughly.
'_ ^
Serve in sherbets topping with Maraschino cherry.
notes
A family favorite!
1
Marie Siesth's Recipe.
www.tastebook.com
w
desserts + treats
SOUR CREAM CAKE
xitvuJ OtesaynJ CaxJsl*-
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V : ' ■
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ft
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S
:
I
I
2 eggs
1 cup sugar
l'A cup sifted cake flour
K t. salt
Ys t, baking soda
1 1, baking powder
1 cup thick sour cream
2 t. vanilla
Vi t. almond extract
Beat 2 eggs until thick and lemon colored. Gradually beat
in 1 cup sugar. Sift together lord's cups sifted cake flour,
X t. salt, Ht baking soda and 1 1. baking powder. Add dry
ingredients to the eggs alternating with 1 cup of thick
sour cream. Beat in 54 t. vanilla and Vi t. almond extract.
2-8 in layers. Bake in a 350° oven for 25 minutes or unti
done.
■^ ■
Marie Steeth's Recipe
www. Las Le b oc k . cc m
SPRITZ COOKIES
desserts + treats
My mother made these every Christmas. I hey
were so wonderful you didn't even have to chew.
they melted in your mouth.
Vi lb. butter
Vi c. sugar
Vt t. almond extract
1 egg yolk
2 c. flour
Cream butter and sugar. Add almond extract and egg
yolk. Add flour. Use enough flour so that a silver knife
comes out clean when placed in dough. Bake at 375 de-
grees - 10-12 minutes. Chill pans and dough and it will
come out of press easier.
Charlotte Erickson's Recipe
- %a. 5LtQu(X__
'■- .■ a«~yrts>-
-vl*-j"-i- -<*t_32<--< J ^*t-n.-* t_ ■ i
~t .-.£««„- i"-&*— **<*—*-'* •"*- ■ <?
QLU^a.
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www.tastebookcom
desserts + treats
STRAWBERRIES JESSICA
w
■ 1 -5Vi*ii.&Si;iv!Sj _.7g"rffa_. - *■ -
£ r 3^3 *+-■■
v;*i-f ;«> -/a^fli ( r *(if- «**■«. $M£&f.
-Jim **M .»"-- ?ta^A J s&m&
T ?
Combine:
2 /i C heavy cream
Vz C sour cream
2 T. sugar
Add:
juice of Vs lemon
few drops of vodka
notes
Easy but elegant dessert.
Fold in ripe fresh strawberries and serve in tall wine
glasses. Top with one perfect strawberry.
jon Ericksons Recipe
VVWW.I^leilQC-i.COTi
TOFFEE BARS
desserts + treats
—
_
1 C butter
1 C brown sugar
2 C flour
1 egg yolk
1 1. vanilla
1 package chocolate chips
chopped pecans
Cream butter and sugar. Add egg yolk. Add flour and vanil-
la. Spread dough )i" thick on cookie sheet with sides. Bake
at 350° for 20 minutes or until lightly browned.
Melt chocolate chips in a double boiler. Spread carefully
or- no', baked dough. Sprinkle with fineiy chopped pecans,
cut l"xl54" while still warm.
■" " /
. . . • --:— 1^
. ....
■ ■ . ..
Charlotte Ericksan's Recipe
!. tastebook.com
desserts + treats
WHITE ICING
i Zfut/ptote f^eciiie jcr It,' /max. vJ^jC*.'
_DnJO,.l Gt_
■jf iL~-l (-<-
T
3 ; tt *^-*
1 C sugar
% t. salt
Vi t. cream of tarter
2 unbeaten egg whites
3 T. water
1 1. vanilla
Mix all ingredients except vanilla & place over boiling wa-
ter in a double boiler. Beat with mixer on number 8 speed
until fluffy, about 3 minutes. Add vanilla.
Charlotte Ericsson's Recipe
www.1 aste bo o k.r.o m
YELLOW CAKE
desserts + treats
3 A cups butter
VA cup sugar
3 eggs, well beaten separate yolks
2Yz cups cake flour, sifted
3 a v4t. baking powder
% t. salt
1 cup milk
1 1. vanilla
Fold in whites last. Add 3 squares of chocolate melted for
devil's food cake. Makes 2-9" layers or 3- 8" layers. Bake
30-35 minutes in moderate oven.
Charlotte Erickson's Recipe
w v.' w . t tL ? t e- 3 a o k . c o rn
CHILE SAUCE
everything else
12 tomatoes
1 onion
1 pepper & seeds
1 cup sugar 1 cup vinegar
Salt to taste
Put the following spices in a bag:
2 t. cinnamon
2 t. nutmeg
1 1. cloves
2 t. allspice
^V
There are no cooking directions with this recipe.
Marie Sleeth's Recipe
www. tas:s boo k.c o m
everything else
DIRECTIONS FOR MAKING CALCIMINE
swtf £tz£tU_*.t%4jHX ****** :i&J^> 1
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Definition of cal-ci-rnine aiso kal-SO-mine (kls-mn)
n, A white or tinted liquid containing zinc oxide,
water, glue, and coloring matter, used as a wash
for walls and ceilings.
4 pints boiling water to 5 pounds calcimine. Put water in a
pail and then add calcimine and stir thoroughly until all
the ingredients are dissolved. Let stand for 30 minutes af-
ter which add 1 pint or sufficient water (cold) to make the
mixture about the consistency of thick cream. Strain at
once and when it becomes jellied it is ready for use.
Marie Slssth's Recipe
www.tastabook.com
GRANDMA SLEETH'S CHILE SAUCE
4 pints
everything else
w
Drop 12 large ripe tomatoes into boiling water; let stand
for several minutes then peel skin. Cut tomatoes into quar-
ters. Quarter 2 large onions. Remove seeds from 2 green
peppers and one sweet red pepper (also one hot red pep-
per if desired); Cut into pieces. Put through food chopper
with onions, using a medium blade.
Combine all vegetables with;
VA cups vinegar
1 cup brown sugar
2 t. salt
l"t. cinnamon
54 1 each ground cloves and allspice.
Blend well.
Cook over low heat until mixture is thick, about 2VS to 3 hours.
Pour while hot into sterilized jars. Seal immediately.
»^u- .^fiti aiii "~__i ■■■
i -.1.- fb££H.f ^f^CU4M_
^Xz*f***s> * *rfy rays* - "* "" ^
notes
5tir often from the bottom
as it burns easily.
You can use sweet red pep-
pers, ft makes it a lighter
color bat ft tastes the some
with part green ones.
Judy Nevin stilt makes this
but chops the vegetables.
fv'.aric sieethz Rec-oc
v.'- •,'■■■ w ,t as tebook.com
everything else
TERIYAKI SAUCE
V
:/ H - Yi. cop -s<"i
lf$s£t4Sf*n - toe*? &r '■
--^ % C soy sauce
2 T. salad oil
Sduce . . .
y 2 T. lemon juice, fresh
1 clove garlic, minced •— '
2 1. brown sugar
f **r ■>* ^5 1. ginger, dried
o J ■— -
j £ b t Use to marinate chicken, steak, turkey breast or pork.
•
notes
This is the best marinade ev-
er! A family favorite for
years.
Charlotte Erickson's Recipe
www.tasteboak.com
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