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My mom, Barbara Janet (Maitland) Jacobson, had an old wooden recipe box in which she kept her favorite recipes. Many of the recipes came to her from her mother, Leota Blanche (Otter) Ostlund. Grandma Ostlund was widowed twice - once to Mr. Peterson, later to my grandfather James Maitland. She married Grandpa Ostlund when I was around two. Some of these recipes came to Grandma - and to Mom - from relatives of all these families, as well as friends. Some came from my father LeMonte Jacobson's family. Many of these recipes became family favorites. It doesn't seem fair that I should keep them to myself. This is my way of sharing these with my family and friends. Enjoy!

Sandi's Brandy Slush

It's been awhile since I've posted a recipe from the box. I thought I'd break that "fast" with a little libation. This one looks super-refreshing on these hot days of summer!

This one comes from another family member, Sandi.


7 C boiling water
2 C white sugar
2 C cold water
4 tea bags
1 - 12 oz frozen lemonade
1 - 12 oz frozen orange juice
2 C brandy
7-Up or Sour (or any lemon-lime soda)


Boil water, add sugar, dissolving slowly. Remove from burner, add tea bags and steep. When cook, remove tea bags and add cold water and concentrates. (Do not dilute). Add brandy. Freeze in 5 qt. ice cream pail. When serving (do not thaw), use mixture and add 7-up or sour.

Cookie's Cocoa Peanut

This one is a little misleading to me. It could be that the recipe for these bars came from my cousin "Cookie," or the recipe is actually called "Cocoa Peanut Cookie." Either way, it looks delicious! 

1 C. (6 oz pkg) semi-sweet chocolate pieces 1/3 C. peanut butter 4 C. Kellogg Cocoa Krispies
1. Melt chocolate with peanut butter in heavy saucepan over low heat, then remove from heat. 2. Add Cocoa Krispies, stir until coated. 3. Press into lightly buttered 9 x 9 inch pan. Let stand in cool place or refrigerate until hardened.
Makes 36 bars

Thanksgiving Out of the Box

When I started this project, I had a couple of family members ask for certain recipes they remember from family Thanksgiving dinners. While those recipes are not in the green box, I decided it would be nice to share the simple recipes I remember making with Mom when I was younger. I'm just going to type up the information; you'll want to read all the way through to make sure you purchase all the necessary ingredients for whichever bits and pieces of this dinner you want to make.


Choose the right size turkey to feed the number of people expected, with enough leftovers to send home with the guests. Remember that it can take up to three days to thaw a turkey in the refrigerator, so you want to plan ahead.

If you plan a Thanksgiving meal for about midday, you'll want to prepare the bird for stuffing the night before. Take out the giblets and neck. The giblets are usually in a back inside the bird; then neck is usually tucked into the open neck space. Place these in a sauce…

Marlys' Tasty Pecan Toffees (Small Pans)


1/2 cup butter
1 package (3 ounce) cream cheese
1 cup sifted flour
1/8 teaspoon salt

Cream butter and cheese, add flour and salt, shape into 24 small balls and press dough evenly nto bottom and sides of muffing pans (bottom diameter 1 1/4 inches)


1/2 cup chopped pecans
1 egg
3/4 cup brown sugar
2 tablespoon melted butter
1/2 teaspoon vanilla

Divide the 1/4 cup nuts into pastry shells. Combine remaining ingredients and pour over nuts. Sprinkle remaining 1/4 cup nuts on top. Bake in preheated oven at 350F for 15 minutes. Reduce temperature to 250F and bake 10 minutes more.

Yield: Makes about 2 dozen

NOTE: This recipe calls for a gas oven, but since that's not always realistic, I suggest watching to be sure they don't burn in an electric oven.

Summer Sausage

2 lb ground beef (lean)
1 cup water
1/2 teaspoon course ground pepper
1/2 teaspoon minced garlic
1/2 teaspoon mustard seed
2 1/2/ tablespoon Nortons Quick Meat Cure
      (Internet search tells me this is actually MortonTender Quick Meat Cure)
1 1/2 teaspoon Liquid Smoke

1. Mix all ingredients well. Shape in rolls. Wrap in aluminum foil. Tie or twist ends to make a seal. Cool 24 hours.

2. Put in roaster pan and cover with water. Bring to a boil and boil 1 hour. Remove from water, prick or open ends and let juices drain. Return to refrigerator and cool another 24 hours. Wrap in wax paper or Saran (plastic) wrap. May be frozen.

Leota's Pickles

This recipe is a bit of a mystery to me. The title at the top of the card seems to read "Tumeric Pickles (Mom)" I know this must be a recipe from my maternal grandmother, Leota, because this looks like my mother's handwriting. However the word "Tumeric" is a challenge. You see, I believe it is meant to read "turmeric," but there is no turmeric in the recipe! Am I reading it wrong? Take a good look at the photograph and let me know in the comments what you think it might read. Any suggestions are welcome!

1 dozen large cucumbers
1 dozen onions
1 cup vinegar
1 cup sugar
1 teaspoon celery
2 teaspoons mustard
2 tablespoons flour

Boil up and put in cucumbers (added: and onions)

Let simmer 20 minutes.

NOTE: I have a feeling the cucumbers and onions in this recipe are meant to be sliced prior to being added to the mixture. I am also sure the celery is actually celery seed, which can be purchased along with other spices -- same with the mustard.

Sandi's Pancakes


2 eggs
1/3 cup oil
2 cups milk


2 cups flour
1/4 cups sugar
3 tablespoons baking powder