Recipes from Erastus, Lydia, & Miriam

Erastus's Ginger Snaps

1/2 c.margarine

1/2 c. lt. brown sugar

1/3 c. molasses

2 c. flour, sifted

2 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cloves

1 tsp. cinnamon

1 1/2 tsp. ginger

1 lg. egg

1/4 c. granulated sugar *

Melt butter. add brown sugar & molasses. Cool. Stir egg into molasses, then add dry ingredients. Chill for at least an hour.

Divide dough to 36 pieces. Roll each piece to a ball in granulated sugar and place 2" apart on greased cookie sheet. DO NOT FLATTEN BALLS.

Bake in pre-heated 350 oven until flattened and crinkly 10-20 min.

Lydia's Chili Sauce (Found in Mary Madsen Lott's cookbook)

Peal and slice one peck of ripe tomatoes and six onions, place in pot. Add 1 tsp. each of cloves, cinnamon, and nutmeg. Stir. Add 2 tsp. mustard, 2 TBSLP. table salt, and a little chopped red pepper. Stir in 1 c. sugar or honey, and 1 c. vinegar. Boil together on low heat until thick.

Seal in pint bottles.

Miriam's EGGS GOLDENROD (Creamed Eggs)

1 cup evaporated milk or half-n-half mixed with water as needed

3 Tbs. butter

1/4 tsp. salt

1 Tbsp. minced onion

dash of black pepper

3 Tbsp. flour

6 hard boiled eggs

paprika

Melt butter and add minced onion. Simmer until tender, then stir in flour. Add milk, salt and pepper, then water if needed. Stir over low heat until thickened. Add sliced whites of boiled eggs. Grate the egg yolks with a fine grater into a bowl. Pour gravy over your favorite toast, then sprinkle some grated egg yolk on top and some paprika. This is one of my favorite recipe memories growing up (Iris). Another one of my favorites is fried yellow squash and fried green tomatoes. I do not know what Mama's recipe was. I make up my own seasoned flour, making sure it has some corn meal in it. Yum!

Miriam's YUCK GUCK

6 bell peppers, sliced

1 lb. ground beef

1 diced onion

3 tsp. salt

pepper to taste

1 tsp. sage

3 cups cooked rice

4 cups canned tomatoes

1/2 cube butter

Steam peppers for 10 minutes. Cook hamburger with onion, then add salt, pepper, sage, tomatoes, and steamed peppers. Simmer together until tender, then add butter and cooked rice. Stir and simmer until warmed,then serve.