Recipes from Mom's Green Box

http://dcc.newberry.org/items/uncle-sams-thanksgiving-dinner 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. TURKEY 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...

PASTRY SHELLS: 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) FILLING: 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.

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 Morton Tender 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.

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 mustar...

Mix: 2 eggs 1/3 cup oil 2 cups milk Add: 2 cups flour 1/4 cups sugar 3 tablespoons baking powder

    Beat 3 eggs in large tin bowl add 1/4 cup corn starch gradually, beating, as you add it. Add 1/4 cup milk, beat. Add 2 cans cream style corn, salt & pepper, 4 tablespoon "hunks" of butter. Blend. Bake at 300F to 350F for 1 1/2 hours To increase batch, use 3 cans cream style corn, 1/3 cup cornstarch and 1/3 cup milk

1 cup flour 1/4 cup butter 1/4 cup white sugar 1/2 cup brown sugar 1/4 teaspoon salt Blend with pastry blender and pour into a 9/x9 pan. Back t0 minutes at 350F Remove from oven and spread on top: Topping Mixture:   1 1/4 cup brown sugar 2 eggs 1/2 cup chopped walnuts 1/2 cup chopped coconut 2 tablespoons flour 1/2 teaspoon baking powder 1/4 teaspoon salt Bake again for 20 minutes.

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!

Divinity Candy 3 cups sugar 1/2 cup light corn syrup 1/2 cup cold water 2 egg whites 1 tsp vanilla Nut meats (optional) Place sugar, syrup, and water in pan - cook until a little tried in water forms a soft ball. Beat egg whites until stiff, gradually add 1/2 of cooked syrup. Continue beating while cooking remaining syrup until it forms a hard ball in cold water. Add to egg mixture. Add vanilla and beat until thick enough to drop from spoon. Add nut meats. Drop on waxed paper. -Bernice K

To My Dear Friends I've been thinking, and thinking, How nice it would be To get a long letter from you, Telling me all about yourselves, And what you are planning to do. At times, when I'm all alone, I look over across the way, And think what good times we've had Just visiting or at play. I sit here, and wonder, and wonder If back, you will ever come. I can't see why you ever left us It has just spoiled all our fun. I know it is rather selfish To feel the way we do. There are others, that haave better claims, That love, and want you too. Ma Adams Aug. 5 1934