Sandy’s Favorite Recipes



These recipes come from a cookbook that has been gently used for many years and is even signed by the author. It has 222 pages of wonderful recipes with an added section of helpful hints and measurements. The recipes represented here are some of Sandy’s tried and true favorites.

Taken from the cookbook: The Way to a Man’s Heart Cookbook by Geneva M. Morris, This book was given to Sandy’s mother who passed it down to Sandy.


Sauerkraut Salad

1 ½ cup sugar, scant
½ cup water
½ cup vinegar

Boil the above together. Cool and add ¼ cup oil.

Add 1 large can sauerkraut (1lb.11oz.)
I medium onion, diced
½ cup celery
1 small green pepper, diced
¼ cup diced pimiento

Mix all the above ingredients together and let marinate at least overnight in refrigerator. Good as long as it lasts.

Sandy’s comments, “This is very good. If you don’t like Kraut you may not like it”.


Ann’s Salmon Loaf

1 1lb can of red salmon, boned and flaked
2 eggs, beaten until light
3 slices soft bread soaked in 1 ½ cup of warm milk
2tbsp minced green pepper
1 tsp of salt
1 tsp of prepared mustard
1tsp lemon juice
2tbsp minced onion
1tbsp parsley flakes
¼ cup of butter or margarine

Mix all ingredients together thoroughly and place in a medium sized greased loaf pan. Bake in preheated oven 350 degree oven 1 hour. Serve with the following.

1 can tomato soup thinned with juice from salmon (canned) 1tsp prepared mustard
1tsp horseradish

Mix the above ingredients and heat to serve on loaf.

Sandy says the she loves the loaf but has never tried the sauce.


Carrot Cake (Delorese)
Sandy says “I just call this cake plain carrot cake.”

2 cups plus 1 tbsp flour
2tsp soda
2tsp cinnamon
½ tsp salt
2cup sugar
4 eggs
1 ¼ cup buttery flavor oil
3 cups finely grated carrots

Cream sugar and oil; add eggs, one at a time. Sift flour with all dry ingredients and add a few spoonfuls at a time, mixing well each time, until all flour has been used. Add grated carrots and mix well. Bake in a 9 x 13 inch greased pan in 350 degree oven for 45 to 55 minutes, or until toothpick stuck in center comes out clean. May be made in layers, if you prefer. Baking time will be less for layers. Bake on top shelf of oven. Burns easily. If cake is browning too fast at 350 degrees, reduce heat to 325 degree. Cut in two lengthwise and frost with the following.

Frosting

1 8 oz pkg cream cheese
1 stick butter or margarine
1 cup chopped nuts
1 tsp vanilla
1 box powdered sugar

At room temperature, cream butter and cheese until well blended. Add sugar which has been sifted, a few spoonfuls at a time, until all is used. Add vanilla and mix well. Add chopped nuts. After the cake has been cut in two lengthwise, it can still be cut in layers, if you like. Use a very sharp, thin knife.

(You will be missing an excellent treat, if you do not make this cake. It is delicious.)


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