Myrtle Manning Cottle, 1894 - 1969

Casserole:
5 medium potatoes - raw, cubed
thick slice curred ham - cubed

Add potatoes to greased 8x8 baking dish. Layer ham over potato layer and pour sauce evenly over casserole. Cover and bake at 350°F for 45 minutes.

Submitted by Kathleen Gordon-Ross

Raghild Romania Hansen Porter

The following recipe was my grandmother’s and she made it for every family function. It was especially good at summer family reunions and wedding receptions. Grandma called it 5-3s, because she used three of each of the five fruit ingredients but today, we use concentrated fruit juice to simplify.

This recipe makes enough for a crowd. She always served this slush with her equally famous brownies and they were especially a hit with the hired men who worked on her and Grandpa Porter's farm. I'm sure the slush was a wonderful treat during a hot day on the farm!

3-5 bananas, mashed 1 can frozen orange juice 1 can frozen lemonade 1 large can pineapple juice 1 can crushed pineapple Mix with: 2 quarts water brought to a boil with 1 cup sugar.

Freeze then break up into a slush before serving.

Submitted by Janice Hayes.

Mary Ellen (Ella) Stucki Wittwer, 1884-1950.

For as long as I can remember we've had Pomegranate Salad at every Thanksgiving. It wasn't until I ran across this recipe in a family cookbook that I realized why and how long.

In a bowl, combine fruit and nuts. In separate bowl, combine cream, sugar, vanilla and whip until soft peaks form. Fold into fruit and nuts.

Optional dressing: vanilla yogurt makes a nice, light substitute for whipping cream. Start with 1 cup of yogurt and slowly add additional spoonfuls, until the fruit and nuts are lightly coated

Submitted by Kathleen Gordon-Ross

Arbilla Carter 1897.

In a saucepan bring water and raisins to a simmer - once raisins are plump set aside to cool.

Cream shortening, sugar and eggs. Mix dry ingredients. Add to shortening mixture along with applesaue and vanilla. Add raisins. Bake 35 minutes at 350°F.

Aldora Alder Keller, 1908 - 2000 This was Grandma's signature cake. One of the desserts she prided herself on, a dessert she took to EVERY function... reunions, church socials, family dinners, etc.

1 package yellow cake mix 1 can 20 oz. crushed pineapple, drained (save the juice) Bake the cake according to directions using the pineapple juice as part of the liquid. Add water as needed. Bake at 350°F in a well greased and floured 9x13 pan. Cool and leave in the pan.

Blend with an electric beater until smooth:
3 oz. cream cheese, softened (be sure you warm it up & cream until it's fluffy)
1 - 3oz. instant vanilla pudding
1 cup cold milk

Fold in the drained pineapple. Spread the mixture over the cake. Over the pineapple mixture, spread 1 carton Cool Whip. Sprinkle with crushed nuts and coconut.

Cool for sever hours. Serve chilled.

Submitted by Kathleen Gordon-Ross

This recipe was given to my Great Aunt Dora, when she passed it on she wrote “you will love this cake” on the recipe card. I know I love it, it is one of my favorites and I am always asked for a copy of the recipe! It works great as a layer cake or a sheet cake.

1 lemon (or yellow) cake mix
3 eggs
1/2 cup melted butter
2 tablespoons flour
1 cup water
1 can of mandarin oranges & 1/2 cup of juice

Mix all ingredients together. Pour into either 2-9” pans or 1 9”x13” pan. Bake for 30-40 min. at 350°F.

Frosting:
1 pkg. instant lemon (or vanilla) pudding mix
1 cup crushed pineapple
1-8oz. whipped topping
coconut flakes for garnish.

Mix whipped topping and pudding thoroughly before adding remaining ingredients. Double for a layer cake.

Submitted by Heather Hales.

This recipe comes from a collection of my Great Grandmother Thompson’s recipes. When she passed away, her recipes were combined and passed out among her decedents. This recipe is great for a cool fall night, & it is so easy!

1lb ground beef
1 cup diced potatoes
1 onion chopped
4 cups hot water
1 bay leaf
1 cup diced carrots
1 cup diced celery
1-8oz. can of tomato sauce
1/4 teaspoon dried basil

Brown beef and sauté onions. Add all other ingredients and simmer until done (about 1 hour). Serves 4-6.

Submitted by Heather Hales.

(aka- Russian Tea Cookies) This is my grandmother’s recipe. I remember eating these as a child, I still love them today and make them around Christmas. They are so easy, it is a great cookie to make with your kids!

1 cup butter
1 teaspoon vanilla
1 cup chopped nuts (walnuts or pecans)
6 teaspoons of powdered sugar
2 cups cake flour.

Cream butter & sugar. Add remaining ingredients. Mix well. Drop by spoonful onto cookie sheet and flatten slightly. Bake & roll in powdered sugar while still warm.

Submitted by Heather Hales.

Kids love these meatballs! I made store bought meatballs once and my husband kindly told me that perhaps I should get his mother’s meatball recipe! When I called my MIL she said that she too had been told early in her marriage to get it from her MIL! 3 generations of Hales’ will be raised on these meatballs!

2 cans of tomato soup with water added
1.5 lbs of ground beef
1 egg
1/4 cup milk
1 piece of bread (or 1/2cup of bread crumbs)
1 whole onion soup mix
1/2 cup uncooked rice

1. Mix beef, egg and milk. Add breadcrumbs and allow to soak up the egg. Mix in the rice and onion soup mix. Mix just enough to combine. Use your hands or a mini ice-cream scoop to form meatballs.

2. Brown meatballs in a frying pan with 1Tablespoon of oil

3. Add soup and water to a deep pot.

4. Add meatballs to the soup, bring to boil and reduce heat. Simmer for 1 hour with the lid on.

5. Serve meatballs and soup over rice.

Submitted by Heather Hales.