A Culinary Genealogy

1 pound butter 1 pound sugar 6 eggs 2 tsp pure vanilla extract ½ pint whipping cream ½ tsp baking soda ½ tsp salt 1 tsp baking powder 3 cups all-purpose flour Grease and flour a 10-inch tube pan. In large mixing bowl, cream softened butter and sugar until pale and fluffy. Add eggs 2 at a time and mix until well incorporated. Add vanilla. Sift flour and salt together. Add 1/3 of the flour mixture to the wet ingredients mix lightly. Add 1/3 of the whipping cream to the mixture and alternate another 1/3 of the flour with 1/3 of whipping cream, until all flour and cream is incorporated and batter is smooth. Pour into greased tube pan and place into COLD oven. Bake until a cake tester inserted in the middle comes out clean. (Approximately 1.5 hours) Cool cake, remove from pan and glaze or garnish. Variations: Orange Whipping Cream Pound Cake - Use Orange Extract instead of vanilla and add 1 tablespoon of orange zest to the batter Almond Whipping Cream Pound Cake – Use Almond Extract inste

1 dozen eggs As many onion skins as you can find Place all of the eggs and onion skins in a large pot. Cover with water and boil for 15 minutes. Drain and cool. You will have the most beautiful russet-colored eggs for Easter. -- Florence Augusta Siddons Meredith, 1887-1959 Grandma Meredith became ill when I was 8 years old and died when I was 10 years old. I have very few "food" memories of her. However, I do remember us each taking a small mug and filling it with cheerios. Then we would go into her living room and watch "The Lone Ranger" on television. She loved anything involving cowboys and indians. She would also take two pressed-glass wine glasses and fill them with 7-Up. We would drink our "sparkling" drinks like ladies! Grandma Meredith had a kitchen tablecloth with a red Geranium pattern. She also had Geraniums in her kitchen window. She would sit in that window and watch me play on my swing. Geraniums always make me think of her. -- M

1 cup hot milk 2 tbsp. butter 2 tbsp. flour 1/4 tsp. salt 1/8 tsp. pepper 1/2 cup grated cheddar cheese Scald the milk, about three minutes in the microwave. Make sure it doesn't boil over. Melt the butter in a small bowl in the microwave for about 30 seconds. Add the flour to the butter and stir until completely mixed. Stir the hot milk gradually into the butter-flour mixture until thoroughly mixed. Stir in the grated cheddar cheese until completely mixed. Return bowl to microwave and cook on high, stopping to stir every 30 seconds, until the sauce reaches the desired consistency. -- Meredith Joy Sproul Friedman, 1948-

The Virgin Cream (Friedman Egg Cream) 1 part whole milk 2 parts cream soda -- Stephen Barry Friedman, 1948- The Virgin Cream 1/2 whole milk or half & half 1/2 cream soda -- Adam David Friedman, 1983- The Swan 20% rum 65% cream soda 15% whole milk -- Adam David Friedman Upon learning of a drink a friend created involving rum and cream soda, Adam tried adding milk, essentially creating a rummy version of the Virgin Cream. The Dirty Swan 20% rum 65% cream soda 15% Irish Cream -- Adam David Friedman While at Field School in Wisconsin, a friend tried to order a "Swan." When the bartender did not have any milk or cream, Irish Cream was used instead. Hence the creation of a new drink, "The Dirty Swan."

"There was an old man called Patrick McGillicuddy. He was an old crank an awful old fuddy-duddy. He took a skid while chasing a kid, and these are the remains of the old busy-body." 1) Eyes--peeled grapes 2) Hair--rope, unknotted 3) Teeth--corn 4) Leg bone--bone 5) Veins and arteries--macaroni 6) Liver--liver 7) Hand--glove with jello 8) Tongue--oyster -- Florence Jessie Meredith Sproul, "Grandma Sproul," 1914-2004 When I was about 10 years old, in 1958, my mother, Grandma Sproul, had a Halloween party for me and my friends. We lived at 406 Clarendon Place, Orange, NJ. The house had a front to back hallway that was as wide as a room. At the back of the hallway, she had taken my brother Walter's Lincoln Log box and placed it on two saw horses, with Grandpa Sproul's help. Grandpa Meredith had made the box for Walter and it was the size of a small coffin. She arranged chairs, auditorium style, in front of the box. All of the lights were turned off and she

1 part table salt 3 parts baking soda -- Aunt Lollie

1 quart of cooled boiled water 10 cents worth of Epsom Salts 1 head of garlic (chopped fine) juice of 2 or 3 lemons Let stand 24 hours. Take a wine glassful every morning before breakfast. -- Laura Katherine Siddons Nieser, "Aunt Lollie," 1891-1963

Cookies: 2/3 cup sugar 1 cup butter, softened 1/2 tsp. almond extract 2 cups flour 1/2 cup raspberry jam Glaze: 1 cup powdered sugar 1 1/2 tsp. almond extract 2-3 tsp. water Preheat oven to 350 degrees. In large mixer bowl, combine sugar, butter and almond extract. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover and chill 1 hour. Shape dough into 1" balls. Place 2" apart on cookie sheets. With thumb, make indentation in center of cookie (edges may crack slightly). Fill each indentation with 1/4 tsp. jam. Bake 14-18 minutes, until edges are slightly brown. Let stand 1 minute; remove from cookie sheet. Cool completely. Mix all glaze ingredients with whisk until smooth. Drizzle over cookies. -- Jennifer Dawn Friedman Farley, 1975- Bruce requests these cookies every year at Christmas. They are easy to make and delicious! Besides being a yummy treat for the family, these cookies make good holiday gifts.

Preheat oven to 375 degrees. Melt one stick of butter in a baking dish. I use a rectangular Pyrex dish. Place 4 to 6 cups of fruit in a cooking pot. Sweeten the fruit to taste and heat on the stove. Do not boil. Beat together: 1 cup of flour 1 cup of milk dash of salt 1 cup of sugar 2 tsp. baking powder 1 tsp vanilla Pour the batter on top of the melted butter in the dish. Spoon the heated fruit on top of the batter. You can use a slotted spoon for less syrup in the cobbler. Place in oven for 25-30 minutes or until nicely browned on top and bottom. I save the leftover syrup from the fruit and it can be spooned over the cobbler or over the ice cream that you might put on top of the cobbler. -- Meredith Joy Sproul Friedman, 1948- This recipe brings back memories of living in Northern California. In the summer, we would always take trips to Winters, California. We would know we had reached our destination when all we could see were orchards on both sides of the road. We would

Mixture #1 1/2 cup cocoa or 2 squares chocolate 1/2 cup sugar 1/2 cup milk Mixture #2 1/4 lb. butter 1 cup sugar Have ready: 2 eggs (beaten) 2 cups flour (sifted) 1 tsp. baking powder 2 tbls. cold water 1 tsp. vanilla 1 cup milk Heat mixture #1 on a small flame. Cream mixture #2. Pour first mixture into second mixture. Add eggs and mix. Combine flour and baking powder. Add flour and milk alternately to mixture: mix well. Add water and vanilla. Pour into a buttered pan (like a Bundt pan). Bake at 350 degrees for 1 hour. Cool in pan 10 to 15 minutes. remove and continue cooling on cake rack. -- Ida Cohen Schoenkoepf

1/4 lb. butter 2 qts. milk 1 cup rice (uncooked) 3 eggs 2 tsp. vanilla 1 cup sugar Put the milk in a large pot. Add butter and heat milk until butter melts. Add raw rice. Stir and simmer until milk is absorbed, about 1 hour.l Stir frequently since milk and rice can begin to burn on the bottom. Beat eggs with vanilla and sugar. When rice is creamy, remove from heat and add egg mixture. Cook about 1 minute more. Pour into serving bowl. Sprinkle with cinnamon. -- Jeanne Schoenkoepf Friedman Ronner, 1929- This was a favorite of mine while growing up. I always loved it when my mother would make some of this delicious rice pudding! -- Stephen Barry Friedman, 1948-

1 1/2 cup sugar, divided 2/3 cup flour dash salt 6 eggs, separated 4 cups milk 1 tsp. vanilla 45 Nilla Wafers, divided 5 ripe bananas, sliced, divided Mix 1 1/4 cup sugar, flour, and salt in top of double boiler. Blend in 6 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. Reserve 10 Nilla Wafers for garnish. Spread small amount of custard on bottom of 1 1/2 quart casserole; cover with layers of 1/3 each of the wafers and sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of three layers of each, ending with custard. Beat egg whites on high speed of electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Spoon on top of custard, spreading to cover entire surface and sealing well to edges. Bake at 350 degrees for 15 to 20 minutes or until browned. Cool sligh

1 2/3 cups seeded raisins 1 1/2 cups water 1/2 cup butter 1 cup sugar 2 eggs, well beaten 2 cups sifted flour 1/4 tsp. salt 1 tsp. baking soda Put raisins in a saucepan with the water, bring to a boil, cover and simmer for 10 mins. Drain the raisins, reserving 1/2 liquid. Cool the raisins and liquid. Cream butter and sugar, add eggs and beat until light. Sift dry ingredients to the first mixture alternately with the raisin liquid, mixing until smooth. Stir in raisins. Pour into a greased 9" x 5" x 3" loaf pan, lined on the bottom with waxed paper, and bake in a slow oven, 325 degrees, for about 1 hour. -- Florence Jessie Meredith Sproul, 1914-2004 Both Grandma and Grandpa Sproul loved this cake and it was a pleasure for Grandma to make it for them. They enjoyed it so much that a raisin cake was often available for nibbling. When Grandma lived in her little house in Crestwood, the Crestwood Clubhouse Board asked her to bake a cake for a Cake Sale. Unsurprisingly,

Combine and sift together in a bowl: 2 cups sifted flour 1 cup sugar 1/4 tsp. salt 2 tsp. baking soda 1/2 cup cocoa Add and blend well: 1 cup mayonnaise 1 cup cold water 1 tsp. vanilla Makes two 8" layers. Bake about 30 minutes at 350F. -- Florence Jessie Meredith Sproul, 1914-2004 This is a very simple, dark, and chocolate-y cake. Grandma Sproul baked this frequently. But instead of making two layers, Grandma would use one rectangular pan. This cake is so rich that once iced, a single layer is all that you need.

1/2 cup scalded milk 3 tbsp. shortening 3 tbsp. sugar or honey 2 tsp. salt 1 cake or 1 pkg. yeast 1 egg 3 cups flour 2 tbsp. butter 1/4 cup sugar 1 tsp. cinnamon 1/4 cup nuts Blend together: 1/2 cup scalded milk 3 tbsp. shortening 3 tbsp. sugar or honey 2 tsp. salt Cool to lukewarm by adding 1/2 cup of water. Add 1 cake or 1 pkg. yeast; mix well. Add gradually 3 cups of flour. Mix until dough is well blended. This dough will be softer than a kneaded dough. Roll out on well-floured board to 18x12" rectangle. Spread with 2 tbsp. melted butter and 1/4 cup of sugar, 1 tsp. cinnamon and 1/4 cup of nuts. Roll as for jelly roll and cut into 1 inch slices. Place cut side down in greased 12x8x2" pan or in greased muffin cups. (You can also put brown sugar or honey in the bottom of pan and invert when you take out of oven). Let rise in warm place (80 to 85 degrees) until light, about 1 hour. Bake in moderate oven (375 degrees) for 25 to 30 minutes. -- Florence Jessie Meredit

from the Betty Crocker Cookbook copyright 1942-25c 3/4 cup shortening 1 1/2 cup sugar 3 eggs 2 1/2 cups sifted Gold Medal Flour 3/4 tsp. salt 2 1/2 tsp. baking powder 1 cup thin milk 1 tsp. flavoring (vanilla) Grease two round 9" layers or an 8x12" oblong pan. Preheat oven to 350 degrees. In a large mixing bowl, cream the shortening and sugar until very fluffy. Break eggs into a separate bowl and mix. Add eggs to shortening and sugar and beat them in well. Sift together the flour, salt and baking powder. Stir in the dry ingredients alternately with the milk. Add the flavoring. Beat batter just a few strokes to be sure it is smooth. Pour into prepared pans. Bake layers for 30-35 minutes and oblong pan for 40-45 minutes. --When we lived in Orange, NJ, my mother would always keep two cakes on the counter in the butler's pantry. There was one that was currently being eaten and one in reserve. We lived one block from Orange High School and our house was the first

Hermits 1 cup shortening 2 cups brown sugar 2 eggs 3 1/2 cups flour sifted 1 tsp. baking soda 1 1/4 cups chopped nuts 1 tsp. salt 1 tsp. nutmeg 1 tsp. cinnamon 1/2 cup cold coffee 2 1/2 cups seeded raisins Dates may be used in place of the raisins. Cream butter and brown sugar. Beat in eggs. Combine dry ingredients, flour, soda, salt, nutmeg and cinnamon. Save about 1/4 of a cup of the dry ingredients. To the creamed mixture, add the dry ingredients alternately with the coffee. Dredge the raisins and nuts in the 1/3 cup of reserved dry ingredients and add last. Drop by the teaspoonful on a greased or lined cookie sheet. Bake 8 to 10 minutes. Temp. 400F. Makes 7 to 8 dozen. Mincemeat Cookies Same as Hermits but use mincemeat juice with coffee for liquid. Use 2 cups of well drained mincemeat in place of the raisins and omit the spices. Bake about 15 minutes. -- Florence Jessie Meredith Sproul, 1914-2004 Grandma Sproul loved to make either of these cookies at Christmas.

2 cups dried apples or apple sauce 1 cup molasses 1 cup butter 1 1/2 cups sugar 3 eggs--add apples and molasses 1 lb. raisins 1 lb. currants 1/4 lb. candied peel mix with flour-1 cup 1 cup nuts 4 cups flour 1 tsp. cinnamon 1 tsp. cloves 1/2 tsp. allspice 1/2 tsp. nutmeg 1 cup of coffee with 2 tsp. soda dissolved in coffee Bake 1 1/2 hours in moderate oven. -- Florence Augusta Siddons Meredith, "Grandma Meredith," 1887-1959

3 cups flour 2 cups sugar 1/2 cup butter 1 cup milk 2 eggs 2 tsp. baking powder Mix all dry ingredients together then add beaten eggs and milk. Take 3/4 cup of dry mixture out for top of cake. -- Lenora Elizabeth Meredith Krienke, "Aunt Len," 1893-1981

1/2 cup peanut butter 2 tbsp. butter 1 square chocolate 1 cup sugar 1 egg 1/4 cup milk 2 tsp. baking powder 1 cup flour vanilla Melt the chocolate in the butter over a double boiler (can be microwaved). Place melted mixture in a large bowl. Add peanut butter and sugar; mix; add egg and continue to mix; add baking powder to the flour; add flour mixture and milk alternately to the peanut butter mixture; add vanilla; beat until thoroughly mixed. Drop by spoonful on a greased or parchment lined cookie sheet. Bake at 375 degrees for 10 minutes. -- Florence Augusta Siddons Meredith, "Grandma Meredith," 1887-1959

To the juice and rind of 2 lemons and 1 orange--about 1 cup, add 1 cup of water, 1 cup of sugar and 2 tbsp. of cornstarch. Bring to a boil and simmer until clear and thickened. Cool slightly and spread between layers. -- Florence Jessie Meredith Sproul , "Grandma Sproul ," 1914-2004 from her mother --Florence Augusta Siddons Meredith, "Grandma Meredith," 1887-1959

1 1/2 cups flour 1/2 cup soft butter 1/2 cup sugar 1 egg 1/2 tsp. salt 1 can sliced peaches--14 oz., drained 1/2 tsp. cinnamon 1 cup evaporated milk Mix flour, salt and butter like coarse meal. With the back of a spoon, press the mix firmly on the bottom and half-way up the sides of a buttered 9" pan. Drain the sliced peaches well. Save 1/2 cup of the juice. Arrange the peaches on the crust, sprinkle with 1/2 cup of sugar and 1/2 tsp. cinnamon. Bake at 375 degrees for 20 minutes. Mix 1/2 cup of juice, 1 egg slightly beaten and milk. Pour over peaches. Bake 30 minutes longer or until the custard is firm (except in middle--that becomes firm on standing). Serve warm or cold. -- Dorothy Anna Olsen Sproul, "Aunt Dot," 1914-

1 cup butter 2 cups sugar 1 1/2 tsp. vanilla 4 eggs, separated 3 1/2 cups sifted cake flour 2 1/2 tsp. baking powder 3/4 tsp. salt 1 cup milk Cream butter, sugar and vanilla. Blend in egg yolks, one at a time. Sift together flour, baking powder and salt; add alternately with milk, mixing well after each addition. Fold in stiffly beaten egg whites. Pour into grease and floured 10" bundt or tube pan. Bake at 350 degrees, 1 hour. Cool 10 minutes. Turn out of pan and glaze. Glaze: 1 1/3 cups sifted confectioner's sugar 1/4 tsp. vanilla 2 tbsp. milk Dash of salt Combine ingredients; mix until well blended; drizzle over cake. -- Florence Jessie Meredith Sproul, "Grandma Sproul," 1914-2004 Grandma Sproul would make this cake before we would go camping in California. She kept it in a BIG brown tin. It would taste so good after a day in the woods.

1 cup flour 1 tsp. baking powder 1/2 cup shortening 1/2 cup milk 1/2 cup sugar 1/2 tsp. salt 1 egg Peel and slice apples or peaches. Mix them in cinnamon and sugar. Sift dry ingredients. Cut in shortening. Beat egg slightly and combine with milk. Add to dry ingredients and mix. Arrange fruit slices on top. Sprinkle with a mixture of sugar and cinnamon. Dot with butter and bake 45-minutes at 375 degrees. Canned fruit may be used. -- Dorothy Anna Olsen Sproul, "Aunt Dot," 1914-

1 box currants 1 box seeded raisins 1 box seedless raisins 1 pkg. citron (candied) (Dromedary-4 oz.) 1 pkg. lemon peel (" ") 1 pkg. orange peel (" ") 1/2 cup wine 6 cups of apples cut in small pieces (6 oz.) 8 apples--tart--grannies 3 tablespoons molasses 1 cup brown sugar 1/2 glass currant jelly (can be omitted) 1 tsp. of mace (scant), allspice, cloves, nutmeg, cinnamon, salt 1 cup or more of cider to moisten Butter can be used if desired; a little on top of each pie after being filled. -- Laura Katherine Siddons Nieser , "Aunt Lollie ," 1891-1963 "No meat, My Own"

3 egg whites dash salt 3/4 cup sugar 3/4 cup fine chocolate wafer crumbs 1/2 cups chopped walnuts 1/2 tsp. vanilla sweetened whipped cream Beat egg whites and salt until soft peaks form; gradually add sugar, beating until soft peaks form. Fold in crumbs, nuts, and vanilla; spread evenly in lightly buttered 9-inch pie plate. Bake in slow oven (325 F) about 35 minutes. Cool thoroughly. Spread top with sweetened whipped cream; chill well, 3 to 4 hours. Trim with curls of shaved unsweetened chocolate. Meredith would ask her Mom, Grandma Sproul, to make this recipe for her. It turns out that this was originally Aunt Lollie's recipe.

1 cup crushed vanilla wafers 1 cup chopped pecans 2 tbsp. cocoa 1 cup confectioners sugar 2 tbsp. Karo syrup (dark) 2 jiggers bourbon (if too moist, add more wafers) Put in refrigerator to cool Roll into balls in confectioners sugar -- Florence Jessie Meredith Sproul , "Grandma Sproul ," 1914-2004

4 tbsp. cornstarch 1 1/2 cups boiling water 3 egg yolks 3/4 cup sugar 1 tbsp. of lemon juice grated lemon rind (as preferred) 3 egg whites Boil water, sugar, and rind for a few minutes. Mix cornstarch with a little cold water, add to boiling mixture, and boil for a few minutes, add beaten yolks diluted with a little cold water and cook until egg is set. Remove from fire add lemon juice and butter. Pour in crust baked over inverted plate. Cover with meringue and bake. Meringue: Beat white of eggs quickly until stiff and dry. Add gradually 4 tablespoonsful of sugar and beat vigorously. Flavor with lemon juice and vanilla, cut and fold in 3 tablespoonsful powdered sugar, bake in slow oven about 12 minutes. This is a W. R. Grace family recipe that was acquired by Aunt Ida V. Sullivan Siddons , 1893-1985 while she was working as a secretary for the Grace Family in Old Westbury , Long Island, N.Y. We have found this recipe in the files of both Aunt Lollie (Laura Katherine Siddons

Yolk of 6 eggs 1 cup of sugar 1 tbsp. of lemon juice 1/2 tbsp. of lemon rind 1/4 tsp. of salt 1 cup of flour whites of 6 eggs Method: Beat eggs until thick and lemon colored. Add sugar gradually beating constantly. Add part of the lemon rind and part of the beaten white. Carefully cut and fold in flour and remainder of white. Bake in a slow oven 45 to 55 minutes. -- Florence Augusta Siddons Meredith, "Grandma Meredith," 1887-1959

2 eggs 1 cup sugar 1/2 cup milk 1 cup pastry flour 1/2 tsp. salt 1 tsp. vanilla 1 tbsp. butter 1 tsp. baking powder Beat eggs until very light. Add salt, sugar, vanilla while beating. Heat milk to boiling point and add shortening. Beat into egg mixture. Add sifted flour and baking powder to milk mixture, beating quickly but thoroughly. Pour into greased floured pan. Bake immediately in moderate oven 350 F 24-30 minutes or until cake shrinks from sides of pan. Serve with fresh crushed berries and whipped cream. Makes an 8 by 8 cake. -- Florence Jessie Meredith Sproul , "Grandma Sproul ," 1914-2004

1 pk. citron, candied 1 pk. lemon, candied 1 pk. orange, candied 1 cup currants 1 cup raisins, seeded 4 green apples 1 tbsp. of molasses 3 tbsp. brown sugar 1 tbsp. cinnamon 1 tbsp. mixed--nutmeg, allspice, cloves 1/4 tbsp. (3/4 tsp.) salt 1/2 cup of wine 1/2 cup cider (to moisten) * 8 oz. cup of each of candied items could be used. -- Louisa Carrie Simon Siddons , "Grandma Siddons ," 1857-1924

3 1/2 cups sifted Swan's Down Cake Flour 2 tsp. baking powder (Calumet) 1 tsp. salt 2 eggs, unbeaten soft shortening as needed 1 cup milk 2 cups sugar 1 tsp. vanilla Sift flour once, measure, add baking powder and salt, and sift together three times. Break eggs in cup and add enough shortening to fill cup. Put all ingredients into mixing bowl and beat vigorously 2 minutes. Bake in three greased 9-inch layer pans in moderate oven (375F) 25 minutes. -- Laura Katherine Siddons Nieser , "Aunt Lollie ," 1891-1963

3 eggs 4 tbsp. water 1 tsp. baking powder 1/4 cup melted butter 1 cup sugar 1 cup flour 1 tsp. vanilla Beat 3 eggs in a bowl until thick. Add sugar and beat. Add water. Add flour sifted with baking powder. Beat. Add vanilla. Add melted butter. Bake 20-30 minutes at 350 degrees. Makes 2 thin layers, 12 cupcakes, or one 9" pan cake. Good with fruit and cream. -- Dorothy Anna Olsen Sproul , "Aunt Dot," 1914- Aunt Dot has been making this cake since she was a teenager and she still loves it.

2 cups flour 1/4 cup sugar 4 tsp. baking powder 1/4 cup shortening 1/2 tsp. salt 1 egg 1 cup milk bag of apples Preheat oven to 400 degrees. Measure and melt shortening and let it cool. Sift all dry ingredients into a bowl. Break the egg into a small bowl and beat until very light. Add milk to beaten egg; stir egg and milk into the dry ingredients. Before completely blended add melted shortening and stir just enough to mix ingredients. Pour into the bottom of 2 greased round baking pans. Place pealed and sliced apples on top (place them close together making a pattern and covering the whole surface) bake until done, about 40 minutes. This recipe is also very good with peaches or plums. -- Florence Jessie Meredith Sproul, 1914-2004 This was one of Grandma Sproul's favorites, and could often be found in her kitchen. She liked to make it with apples but seemed to prefer plums--the big, dark, oval plums called Italian Prunes.

1 cup molasses 1/2 cup sugar 1 egg 1/2 tsp. salt butter the size of an egg 1 tsp. (baking) soda 2 cups flour 1 cup boiling water Cream butter and sugar. Add molasses and egg. Stir well. Mix in salt, (baking) soda and flour. Add boiling water last. Pour into a greased square baking pan and bake at 350 degrees until done. -- Laura Katherine Siddons Nieser , "Aunt Lollie ," 1891-1963

1 egg separated 1 cup of milk 1 cup of sugar 2 squares baker's chocolate lump of butter 1 tsp. vanilla Put the yolk of one egg in a cup. Beat well. Fill up the cup with milk. Put egg/milk mixture in a pan with sugar. Let it boil for 7 minutes. Do not stir. Add 2 squares of chocolate shaved fine and the lump of butter. Let it boil until the chocolate is well melted. After removing from stove or fire, put 1 tsp. vanilla and beat it! -- Florence Augusta Siddons Meredith, "Grandma Meredith," 1887-1959

1 cup sugar 2 tbsp. butter 2 heaping tbsp. flour grated rind and juice of 2 lemons 2 eggs separated 1 cup milk 1 pie crust in a pie pan Cream butter and sugar. Add grated rind and juice of 2 lemons. Mix well. Add the well beaten yolks of 2 eggs. Add the milk and lastly the well beaten white of 2 eggs. Bake in the prepared pie crust. Bake at 350 degrees for 30 minutes or until done. -- Florence Augusta Siddons Meredith, "Grandma Meredith," 1887-1959

1 cup pecans, coarsely chopped (have also used almonds) 1/2 cup freshly grated Parmesan cheese 1 tsp. dried oregano garlic powder, to taste 4 chicken breasts 4 tsp. extra-virgin olive oil salt and black pepper Stir together pecans, Parmesan, oregano, and garlic in a wide, shallow dish. Season chicken breasts on both sides with salt and pepper, then dredge both sides in the nut mixture, pressing to adhere. Heat oil in a large nonstick skillet over medium-low heat. Add chicken and cook until coating is golden brown and juices run clear. If nuts brown too quickly, reduce heat. -- Jennifer Dawn Friedman Farley, 1975-

1 lb. of ground beef 1 onion 3 potatoes 1 bag of peas Cook the ground beef in a frying pan, breaking it apart with a fork while frying so that it is, as Grandma Sproul would say, "Fried loose in the pan." Chop onion and add to beef. Cook until beef is thoroughly cooked and onion is tender. Prepare peas as to package instructions. Peel and boil potatoes until tender and mash. Serve beef, potatoes, and peas, each in their own dish. When serving, place potatoes on plate and spread to cover plate, top with beef mixture, and top with peas. Mix all of it together and dot with butter and sprinkle with salt and pepper. YUM!!! -- Jane Craig Wright Sproul, 1879-1948

Take a 2-3 lb. round steak and place in the center of a piece of aluminum foil large enough in which to wrap the steak. Cover the top of the steak with ketchup or prepared barbecue sauce. Sprinkle dry onion soup on top of the ketchup. Close the foil securely. Place the foil packages in a baking dish. Bake at 325 degrees for 2 to 2 1/2 hours. -- Florence Jessie Meredith Sproul, "Grandma Sproul," 1914-2004

1 lb. boneless round steak 2 tbsp. butter 1 can mushroom soup 1/4 cup milk 1 tbsp. tomato paste 1 medium clove garlic, minced 1/2 cup thinly sliced onion 1/2 cup sour cream 1 tbsp. dry sherry cooked noodles Freeze meat for 1 hour to firm (makes slicing easier). Slice into thin strips. In 2 quart round casserole, combine garlic and butter. Microwave on HIGH 1 to 2 minutes. Add meat and onion. Cover. Microwave on HIGH 3 to 4 minutes or until meat just looses its pink color. Stir in soup, sour cream, milk, sherry and tomato paste. Re-cover. Microwave on HIGH 7 to 9 minutes or until hot, stirring constantly. Let stand covered for 2 minutes. To serve: spoon over noodles. Makes about 3 1/2 cups or 4 servings. It is also tasty without the sherry. -- Meredith Joy Sproul Friedman, 1948-

2 to 3 tsp. curry powder 1 1/4 tsp. salt (optional) 1/4 tsp. pepper 4-6 chicken breast cutlets, boned and skinned 1 1/2 cups orange juice 1 cup Uncle Ben's brand Converted Rice 3/4 cups water 1 tsp. dry mustard 1 tbsp. brown sugar Lightly brown chicken in butter--both sides--5 minutes Combine curry powder, 1/2 tsp. salt & pepper. Sprinkle over chicken and rub into each piece of chicken. Set aside. In 10-inch skillet, combine orange juice, rice, water, brown sugar, mustard, and remaining 3/4 tsp. salt--mix well. Arrange chicken pieces over rice. Bring to a boil. Cover and simmer 20 minutes. Remove from heat and let stand covered until liquid is absorbed--about five minutes. Sprinkle with parsley and serve. -- Jane Siddons Nelson

3 lbs. ground round--add one beaten egg 5 slices crustless bread soaked in milk--squeezed dry to make crumbs Mix together--add some salt and pepper, then shape into tiny meatballs. Place on cookie sheet and bake at 375 degrees for 15 minutes. Sauce: Small can crushed pineapple 1/2 cup sugar 1/2 cup chopped green pepper 1/2 clove garlic--minced 1/2 cup cider vinegar 1/4 cup water 2 tbsp. soy sauce 10 drops tobasco 1/2 cup barbecue sauce (Heinz with onions) 1 tsp. ginger Cook for 20 minutes. Make a roux with corn starch (small amount) and add gradually to sauce to thicken. Then add cooked meatballs. Can be cooked in double boiler so sauce doesn't burn. Same in a chafing dish. Have plates and forks or tooth picks handy for easy serving. -- Jane Siddons Nelson

Brown loin pork chops (both sides) in small amount of oil in fry pan. Slice onions to line bottom of roasting pan. After pork chops are browned, place them on top of onions. Put some apple sauce or sliced apples on top of pork chops and roast at 375 degrees for 30 minutes (or longer, depending upon thickness). Do not overcook. -- Jane Siddons Jane and Lawrence Siddons (pictured) "Mom and Dad. The two most precious people in the world." -- Jane Siddons Nelson

1 dozen eggs 1 lb. chicken fat celery and onions--diced 5 lbs chicken liver Boil eggs until hard boiled. Sautee diced celery and onions in 1/2 of the chicken fat. Place chicken livers in a pot, cover with water and boil 1 1/2 hours or until tender. Skim off debris on top of water. Let the liver cool, chop the liver. Peel and chop the eggs. Combine eggs, celery and onion mixture, chopped liver and the rest of the chicken fat until they are a smooth paste. Add salt to taste. -- Samuel Friedman, 1923-1990 Kahn's Deli was a magical place of beautiful food, wonderful aromas and lots of love. Everything was delicious but one of the best things in the store was Dad's home made Chopped Chicken Liver. One thing that made his chicken liver so good was that he always used real chicken fat, or "smaltz." He would purchase the smaltz from the same supermarket down the street where he got the livers. He prepared everything fresh. Dad was an artist with food. One time h