German Beef Goulash

1 medium onion - chopped

2 lbs beef chuck or stew cubes

1/2 cup of flour - for goulash

4 tbsp flour - for meat

2 tsp minced garlic

2 cups beef broth

1 - 8oz can of tomato paste

1/2 red vinegar or sherry wine

1/2 tsp pepper & sea salt

1 tsp bay leaves

3 tbsp oil

2 tbsp paprika

1 pkg of any noodles

In pot, sauté onion in oil for about 3 mins or til they become tender. Meanwhile, dredge meat in flour.

Sauté on both sides til brown, add remaining ingredients. Cover pot and simmer low and cook for 90 mins, stir occasionally. Serve over cooked noodles.

© Maggie Mihelitch (My GG Grandmother from Austria)
*PLEASE DO NOT COPY OR PUBLISH WITHOUT PERMISSION FROM FAMILY. THIS RECIPE IS EXACT THE WAY IT IS, NO CHANGES*

English Tea Sweets (1960's)

1/2 cup condensed milk
1/2 cup nuts, chopped (any kind)
14 crisp, salty crackers

Cook condensed milk in the top of a double boiler over boiling water 5 mins, or until thick.
Remove from stove, mix with nuts and spread on crackers.
Place on a baking sheet.
Bake in oven 450 degrees for 5 mins or until lightly browned.
May serve hot or cold.

© Louise Wall (My Grandmother)
*PLEASE DO NOT COPY OR PUBLISH WITHOUT PERMISSION FROM FAMILY. THIS RECIPE IS EXACT THE WAY IT IS, NO CHANGES*

4 Ingredient Peanut Butter Cookies

Heat oven to 350 degrees
This recipe will make between 24-38 cookies depending on how big you make yours.

1 cup granulated sugar
1 teaspoon baking soda
(I use a little less-about 2/3 teaspoon)
1 large egg
1 cup peanut butter (creamy or crunchy)

Mix sugar and baking soda together; stir in egg until well blended.
Add peanut butter and stir until dough stiffens.
I use a small (1 1/4" scoop) to form the 'balls'.
You will need a fork and sugar for the cross hatch marks.
Hint: Use red sugar for creamy and green sugar for crunchy.
Place 'balls' on baking sheet about 2" apart.
Dip fork in sugar and very gently press cross hatch marks onto tops of 'balls'.
Do not flatten out the 'balls' or the end result will be a burnt cookie!
Place cookies in oven and set timer for 8 minutes.
Check cookies; if the cookies are not firm to the touch, allow to bake for one minute intervals (check after each minute) until firm.
Some ovens are 'faster' and you can burn these cookies very quickly if not careful.
Allow to cool on baking sheet for 4-5 minutes; removing to wire racks to finish cooling.
Warning: these cookies will literally melt in your mouth. It is almost impossible to eat just one!

© Lonnie W.

Salad Dressing (1960's)

1/2 cup vinegar
2 tsp butter or oil
3 yolks
1 tsp dry mustard
1 cup cream
1 tbsp sugar
1/2 tsp salt
1 tsp flour

Heat vinegar in pan.
Mix flour, mustard, salt, sugar, eggs and cream together.
After mixing good, stir into hot vinegar. Leave stand on stove until it comes to a boil. Keep stirring all the time, til thicken. Remove from stove, add butter or oil.

© Louise Wall (My Grandmother)
*PLEASE DO NOT COPY OR PUBLISH WITHOUT PERMISSION FROM FAMILY. THIS RECIPE IS EXACT THE WAY IT IS, NO CHANGES*

Honey Cream Dressing

3 egg yolks, beaten
1/2 cup strained honey
1/2 cup salad oil
1/2 tsp salt
Dash of Paprika
1 cup cream whipped
3 tsp lemon juice

Beat yolks in small pan, set aside.
In another saucepan, heat honey to boiling point and pour into beaten eggs, beating constantly.
Set over fire beat, 1 minute, take from fire, beat until thick as mayonnaise about 5 minutes.
Add salt, oil and paprika, beat 2 minutes. Let cool.
Just before serving, add lemon juice and fold in whipped cream. Serve over choice of your salad.

© Louise Wall (my Grandmother)
*PLEASE DO NOT COPY AND PUBLISH THIS RECIPE WITHOUT PERMISSION FROM A FAMILY MEMBER!! THIS RECIPE IS EXACT THE WAY IT IS, NO CHANGES*

Toasted Coconut Custard pie

This coconut pie is made a simple egg, milk, and coconut filling.
Ingredients:
pastry for 9-inch pie
4 eggs
1/2 cup sugar
dash salt
3 cups milk, scalded
1 1/2 teaspoons vanilla
1 1/3 cups flaked coconut (3 1/2-ounce can)

Preparation:
Line pie plate with pastry, flute edges, prick slightly with a fork, and bake at 425° for about 5 minutes, until set but not browned. Remove from oven and set aside to cool.
Reduce heat to 325°. In a medium mixing bowl, beat eggs slightly; stir in sugar and salt. Gradually blend in scalded milk then vanilla. Strain into a 1-quart measure or bowl. Sprinkle 1/2 cup of coconut into the partly baked pastry shell; set pie plate on oven shelf and pour in custard mixture. Spread remaining coconut in a shallow baking pan. Bake pie at 325° for about 50 minutes, or until center is almost set but still soft. Toast the pan of coconut in the same oven for about 10 minutes, or just until golden in color. Cool pie on a wire rack.

When ready to serve, spoon toasted coconut in mounds around the top of the pie (6 or 8 mounds, depending on how you plan to cut the pie).

© Louise Wall (my Grandmother)
*PLEASE DO NOT COPY AND PUBLISH THIS RECIPE WITHOUT PERMISSION FROM A FAMILY MEMBER!! THIS RECIPE IS EXACT THE WAY IT IS, NO CHANGES*