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Granny Ray’s Kitchen
These recipes have been shared for generations and were compiled in 1982 in a family cook book in celebration of Granny Ray’s 80th birthday. There are still some who remember being in the kitchen with Granny and today her descendants still enjoy these recipes and are creating their own traditions and memories made with the love and wisdom from Granny’s Ray’s kitchen.
Buffet Potatoes
1 package O'Brien frozen potatoes 1-pint sour cream 1 can cream of mushroom soup 1 stick oleo; melted undiluted 10 oz. grated cheddar cheese Thaw potatoes for 30 minutes. Mix soup, cream, melted oleo. Lightly stir in potatoes and ½ of cheese. Pour into a 3 quart...
Yellow Punch
1 (46 oz) pineapple juice 1 medium can of frozen orange juice 8 scoops lemonade mix 3 quarts water ¾ cup sugar Should be one gallon of base. Put half of the base in a punch bowl with one liter of 7-Up and add ice.
Hot Chocolate Mix
2 lb can Chocolate Quik 8-quart box powdered milk 1 large Coffeemate 2 cups powdered sugar Mix together-store in a tightly covered container. Use 2-3 tbsp of the mix, fill a cup with boiling water and stir well.
Slippery-Elm Bark Tea
Break the bark into bits, pour boiling water over it, cover and let it infuse until cold. Sweeten, ice, and take for summer disorders, or add lemon juice and drink for a bad cold. —From the Cookbook of Sophie Jane Sanders Creekmore (Published 1900)
Banana Punch
2 (12 oz) frozen orange juice 1 (46 oz) can pineapple juice 1 (12 oz) frozen lemonade 5 large ripe bananas; mashed Mix and freeze in plastic milk cartons 7 (26 oz) bottles of lemon-lime soda Mash slush in a punch bowl. Pour soda over (no ice needed).
Yankee Doodle Apple Dessert
⅓ cup flour 1 tsp baking powder ⅛ tsp nutmeg 1 egg 1 cup chopped tart apples ½ cup chopped nuts ¾ cup brown sugar ¼ tsp salt ⅛ tsp cinnamon 1 tsp vanilla 2 tbsp water Mix flour, sugar, baking powder, salt, nutmeg, cinnamon. Stir in unbeaten egg and vanilla. Add...