Aunt Mary’s Refrigerator Pickles


  • 4 cups vinegar
  • 4 cups sugar
  • 1/2 cup pickling salt
  • 1 1/2 teaspoon mustard seed
  • 1 1/2 teaspoon turmeric
  • 1 1/2 teaspoon celery seed


  1. Slice thin as many cucumbers and onions as desired.
  2. Bring the above syrup to a boil and then cool before pouring over cucumbers.
  3. Pack cucumbers and onions in a big jar. Pour syrup over them.
  4. Let set 5 days before eating Must be refrigerated. Will keep up to a year.

Nada’s Doughnuts

1/4 cup sugar
1/4 cup crisco
1 package yeast
1 cup milk
1 teaspoon salt
1 egg
3 1/2 cups sifted flour (all purpose)

Heat milk slightly and dissolve yeast. Add 1 1/2 cup of flour and beat until smooth. Cover and let rise until double.
Cream crisco, salt, sugar together. Add egg and blend. Stir this mixture into yeast sponge. Add remaining flour and beat well about 5 minutes. Rub top with crisco and let rise again. Roll dough 3/8 inch thick on lightly floured board. Cut dough with floured doughnut cutter. Let rise on board until double and very light 30 to 45 minutes.
(leave uncovered so crust will form on dough).
Heat  3 to 4 inches of oil in kettle to 375 degrees. Drop doughnuts into hot oil. Turn doughnuts as they rise to surface. Fry 2 to 3 minutes or golden on both sides.  Carefully remove from oil and do not prick the surface of the doughnut. Drain on paper towel. While warm, roll doughnut in glaze made from powdered sugar and milk.

Mom’s Peanut Brittle

2 cup sugar
1/2 cup water
1 cup light Karo
2 cups raw peanuts
dash of salt
1 heaping teaspoon baking Soda
1 teaspoon vanilla

Combine sugar, water, and Karo in a heavy large saucepan. Boil on medium heat to the hard-ball stage.Check either by the water method or a candy thermometer. Remove from heat. Add raw peanuts and salt. Return to fire and boil to golden color and nuts smell done.Remove from fire. Add baking Soda and vanilla. Pour on a butterd surface. Stretch and cut with sissors. Store in a air tight container.

Christine’s Carrot Cake

2 cups flour
2 cups of sugar
4 eggs
3 cups grated carrots
1 teaspoon vanilla
1 1/2 cups oil
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda

Preheat oven to 350 degrees. Mix all dry ingredients together. Add oil,eggs, vanilla, and carrots. Blend well. Bake in three greased nine-inch pans for 30 minutes or until done.

1 cup chopped pecans
1 box powdered sugar
1 (8-ounce) package cream cheese
1 stick of butter
1 teaspoon vanilla

Cream the cheese and butter. Add sugar, vanilla and pecans. Blend well. Add milk if necessary to spread. Spread between and on top of cake.

Hershey Bar Pie

20 marshmallows
1/2 cup evaporated milk
6 hershey bars
1/2 pint whipping cream(Whipped with 4 Tablespoons of sugar)

Melt first 3 ingredients in top of double boiler and let cool.Add vanilla. Fold in whipping cream and pour into graham cracker crust.
Chill in fridge until ready to serve. Yum Yum! Can add extra whipping cream to top of each slice.

Christine Sample’s Mandarin Orange Cake

  • 1 box yellow Duncan Hines all Butter Cake mix
  • 1 can mandarin oranges (juice and all)
  • 4 eggs
  • 1/2 cup Wesson oil


  • 1 large cool whip
  • 1 large instant vanilla pudding mix
  • 1 small can crushed pineapple (juice and all)

Mix with mixer the cake mix, oranges and juice, eggs,and oil. Blend well. Pour into 3 greased cake pans. Bake at 325 degrees for 20 minutes. Cool completely on cooling racks. Mix the icing and spread in between layers and on top. Must be refrigerated.

Granny’s Pickles

  • 5 quarts water
  • 1 1/2 quarts 5% acid vinegar
  • 1 1/2 cups of canning salt
  • cucumbers
  • fresh dill
  • garlic buttons
  • grape leaves

Soak cucumbers in water overnight. Next day wipe dry and fill clean jars with cucumbers, garlic button, and dill. Place as tightly as you can in jars. Combine the 5 quarts of water, vinegar, and salt together. Bring to a boil. Pour hot over cucumbers in jars. Place a grape leaf on top. Seal air tight.


  • 1 1/2 pounds lean ground beef
  • 1 pound lean ground pork
  • 2 (10 3/4 oz.) cans cream of mushroom soup (undiluted)
  • 2 (10 3/4 oz.) cans tomato soup
  • 1 (8 oz.) package thin egg noodles
  • 1 pound Velveeta cheese

Brown beef and pork in a skillet. Drain. Mix in soups and let simmer for about 10 minutes. Meanwhile cook noodles according to directions on package. Drain. In a large bowl mix noodles and meat mixture together. Reserve 5 (1/4 inch) slices of cheese. Cube rest of cheese and mix in with the noodle-meat mixture. Transfer mixture into a 2 quart baking dish. Place cheese slices on top. Bake in 350 oven until bubbly, about 25 minutes. Serve with bread and salad. Enjoy!