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Taco Soup

  • 1 lb ground beef
  • 1 onion, chopped
  • 4 8 oz cans tomato sauce 0r 1 can tomato sauce and 28 oz of canned tomatoes
  • 8 oz water
  • 1 pkg taco seasoning
  • 1 to 2 can kidney beans and/or 1 can chili beans depending how much you like beans
  • 10 oz frozen or 1 can of canned corn

Brown ground beef and onions. Put all ingredients with juices in with the browned beef and onion. Simmer in crockpot on low for 2 hours or 30 minutes on the stove.

Serve with cheese and sour cream and tortilla chips.

You can really do what you want with this recipe. You could even use 1/2 salsa or taco sauce and with 1 Tablespoon chili powder and 1/2 Tablespoon garlic instead of the taco seasoning.

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Jell-O Square Salad – Grandma Dennis

Set the night before:

Make with 1 1/2 cups hot water. Set it in a shallow pan like a cake pan etc.

  • 1 small orange Jell-O
  • 1 small green Jell-O
  • 1 small red Jell-O

The next day

  • 1 small lemon Jell-O – Make with 1 cup hot water and set until syrupy. If it gets too set up set the pan in hot water to liquify again.
  • 8 oz cream cheese
  • 1 cup sugar
  • 2 Tablespoons lemon juice

Mix together cream cheese and sugar. Then add 2 Tablespoons lemon juice. Add lemon Jell-O and Dream Whip (already whipped up according to package directions).

Cut orange, green, and red Jell-O into squares. Mix all together with creamy mixture.

*Dream Whip makes 2 cups so if you use package from kitchen store make 2 cups. Or you can use Cool Whip. That’s what Grandma Dennis does now.

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Potato Soup – Grandma Dennis

  • Potatoes peeled and cubed into bite size pieces
  • Water
  • Salt
  • Evaporated Milk

Place cut and peeled potatoes into pan with water and salt added. Boil till tender. When done add a can of evaporated milk to the water left in the pan and season to taste with salt and pepper. Heat and serve.

This recipe can be used for like 3-6 or 8 potatoes. The less potatoes the more rich it is because there is more milk.

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Springling – Great Grandma Morgenegg

Beat until fluffy:

  • 6 eggs
  • 1 pound sugar (approx. 4 cups)

Add:

  • 2 teaspoons baking powder
  • 1 teaspoon lemon juice
  • 2 1/2 to 3 cups flour

This is a stiff dough. Roll out about 1/2 inch thick on floured surface using patterned rolling pin. Cut on lines. Leave on anise covered cookie sheet overnight covered with a cheese cloth or tea towel. (This is the original recipe. Grandma Morgenegg doesn’t leave overnight just cooks right away.) (Anise is a licorice flavor. If you don’t like that you can leave it out. I usually leave it out) If the dough it too soft to work with try chilling. You can also add a little more flour, but don’t add too much to make a tough dough.

Bake at 350 degrees for 10-12 minutes until edges are lightly golden.

This recipe was created by: Great Grandpa Adolph Jurgens (1839-1913, from Rehna, Mecklenburg-Schwerin, Germany, died in San Diego, California)

This is a copy of the page in Adolph Jurgens recipe book with the Springling cookies at the bottom of the page. The other cookies are good also. Notice the large amounts. I think they made lots of these cookies, maybe for gifts as well as eating.

This is a copy of the page in Adolph Jurgens recipe book with the Springling cookies at the bottom of the page. The other cookies are good also. Notice the large amounts. I think they made lots of these cookies, maybe for gifts as well as eating.
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Parmesan Twists

  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter or margarine, softened
  • 1/2 cup sour cream
  • 1 cup flour
  • 1/4 teaspoon dried thyme, crushed
  • 1/4 teaspoon dried oregano, crushed
  • 1/8 teaspoon dried basil, crushed
  • 1 egg yolk beaten, with 1 Tablespoon water
  • 1 Tablespoon sesame seeds or poppy seeds
  1. Preheat oven to 350 degrees. Grease 2 baking sheets.
  2. In a medium bowl, beat together the Parmesan cheese and the butter with an electric mixer until the mixture is fluffy. Beat in sour cream.
  3. In a small bowl, combine the flour with the thyme, oregano, and basil. Beat the flour mixture into the cheese mixture. Knead the dough lightly and divide in half.
  4. On a lightly floured surface, roll out the dough into two 12X6 inch rectangles. Cut each rectangle into twenty-four 6X 1/2 inch strips.
  5. Before separating the strips, brush them with the egg yolk-water mixture and sprinkle them with sesame seeds or poppy seeds
  6. Holding each strip by the ends gently twist the pastry 2 or 3 times and place on prepared baking sheets.
  7. Bake the twists at 350 degrees for 10-12 minutes or until golden. Cool on wire racks.
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Orange Cookie Batons

  • 1 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 teaspoon grated orange rind
  • 4 oz semi-sweet chocolate, melted
  • 2 teaspoons shortening
  • 1/2 cup finely chopped pecans (or walnuts, or pistachios)
  1. Lighty spray baking sheet with cooking spray.
  2. Combine flour, baking powder, and salt. Beat together butter, sugar, and egg yolk in bowl until smooth. At low speed beat in flour mixture and orange rind just until combined.
  3. Spoon dough into spritz gun with star disk. Pipe 2 1/2 inch long sticks 1/2 inch apart.
  4. Bake at 350 degrees for 8-10 minutes until lightly golden. With spatula transfer onto wire rack to cool.
  5. Melt chocolate and shortening in small saucepan. Place nuts in small shallow bowl. Dip about 1 inch of end of cookie into chocolate then nuts. Place on waxed paper to cool completely.
  6. Store in airtight container. Keep refrigerated for up to 3 weeks.
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Chocolate Mint Snow-Top Cookies

  • 1 1/2 cup flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cup mint flavored chocolate chips (10 oz)
  • 6 Tablespoons butter, softened
  • 1 1/2 teaspoon vanilla extract
  • 1 cup sugar
  • 2 eggs
  • powdered sugar

In a bowl, combine flour, baking powder, and salt; set aside. Over hot (not boiling) water melt 1 cup chocolate chips, stirring until smooth.

In a bowl beat butter and sugar until creamy. Add melted chips and vanilla. Beat in eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup chips. Wrap dough in plastic wrap; freeze until firm.

Preheat oven to 350 degrees. Shape dough into 1 inch balls. Coat with powdered sugar. Place on ungreased cookie sheet. Bake 10-12 minutes, until top appears cracked. Let stand 5 minutes on cookie sheet. Cool completely.

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Whipped Shortbread

  • 1 lb. butter
  • 1 cup powdered sugar
  • 3 cups flour
  • 1/2 cup cornstarch

Beat butter and sugar for 10 minutes. Add flour and cornstarch and mix slowly.

Roll out 1/2-1 inch thick. Cut with biscuit cutter.

Bake at 275 degrees for 20-25 minutes. WATCH CAREFULLY.

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German Sweet Chocolate Cake

  • 1 pkg (4 oz) Baker’s German Sweet Chocolate
  • 1/2 cup boiling water
  • 1 cup margarine
  • 2 cups sugar
  • 4 egg yolks, unbeaten
  • 2 1/2 cups sifted flour
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 egg whites, stiffly beaten
  • 1 cup buttermilk

Melt chocolate in boiling water. Cool.

Cream margarine and sugar until fluffy. Add egg yolks, one at a time and beat well after each.

Add melted chocolate and vanilla. Mix well. Sift together flour, salt, and soda. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.

Fold in egg whites.

Pour into 3 8 or 9 in ch layer pans, lined on bottom with parchment paper. Bake at 350 degrees for 30 minutes. Cool.

Frost with Pecan Coconut Frosting on the tops only.

Pecan Coconut Frosting

  • 1 can evaporated milk or 1 cup milk
  • 1 1/2 cup sugar
  • 3/4 cup margarine
  • 4 egg yolks, slightly beaten
  • 1 1/2 teaspoon vanilla
  • 2 1/2 cups coconut
  • 1 1/2 cup pecans

Place first 5 ingredients in pan. Stir constantly until thickens (about 12 minutes). It will look like a good white sauce.

Add coconut and pecans. Will thicken upon sitting.

Pour over cake layers and on top.

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Waldorf Astoria Red Cake

Cream:

  • 1/2 cup margarine
  • 1 1/2 cups sugar (less 2 Tablespoons in Denver)

Add: 2 eggs

Make a paste of 2 oz red coloring (or 1 oz and a little water) and 2 rounded Tablespoons cocoa powder.

Add creamed mixture.

Sift: 2 1/4 C cake flour and 1/4 teaspoon salt

Add: alternately with 1 cup buttermilk

Add: 1 teaspoon baking soda dissolved in 1 Tablespoon vinegar

Add: 1 teaspoon vanilla

Bake in 2 layers at 350 degrees for 25-30 minutes. Cool. Split each layer in two.

Frosting

In jar shake 1 cup milk and 5 Tablespoons flour until smooth. Cook until very thick like whipped cream, stirring constantly. Add 1 teaspoon coconut or vanilla flavoring. Cool.

Beat 1 cup granulated sugar with 1/2 cup butter. Beat with a mixer until creamy.

Add milk mixture to sugar and butter mixture. Mix until creamy and consistency of whipped cream.

If you beat a while and it still isn’t thick enough Grandma Morgenegg says you can add some powdered sugar to it.

Frost between all layers and on top and sides.