Custard Sauce by Dolly Petith

Custard Sauce for Strawberry Shortcake

From Dolly Petith

This originated with Ruth Becker and enjoyed by family in strawberry season. 

Soooo good. 

Twenty minutes to make and

serves 8.

Heat to boil point – 2 cups of whole milk

Mix and add ¼ teaspoon of salt and

½ cup of sugar and

2 tablespoons of flour.

Boil until thickened

Remove from heat and add good portion of sauce to one well beaten egg

Beat constantly and return to remaining sauce.

Cook two minutes and add one teaspoon of vanilla and a good lump of butter

Cool and serve on strawberry shortcake

It is really, really grand!

Sweet and Sour mustard sauce by Dolly Petith

Sweet and Sour Mustard Sauce

From Dolly Petith

Not sure of the origin of this recipe but you’ll make it often once you taste

it.  Takes only a few minutes to mix—cooking and stirring a good 20-30 minutes. 

Serves 12.

This is so delicious when served with baked ham and for spread on ham sandwiches

the next day

½ cup of mustard (or 4 oz. jar)

1 cup vinegar

Combine and let stand overnight

Beat three whole eggs with 1 cup of sugar

Stir in mustard/vinegar mix and cook in double boiler—stifr constantyly

Cool and enjoy!

Brocoli by Dolly Petith

Broccoli/Bacon/Raisin Salad

          From Dolly Petith

I believe this recipe originated with Bonnie Dunham and has been copied and passed on to numerous friends and family.  It is delicious, nutritious and a gem.  Cutting the broccoli and frying the bacon both take time but worth every minute.  Serves 8

One bunch of fresh broccoli—wash and drain and break into small pieces, cutting stem into small pieces also.

Add 1/2 cup of chopped red onion

Add 1 cup of chopped celery

Add 1 pound of bacon, fried crisp, drained and crumbled

Add ½ cup hulled sunflower seeds

Add ½ cup raisins

Dressing:  ¾ cup mayonnaise

Add ¼ cup of sugar

Mix thoroughly with  2 tablespoons balsamic vinegar

Pour over salad and serve chilled

Refrigerate leftovers

          So delicious – you’ll serve it often

Pound Cake by Florence Rivera

POUND CAKE
My mother’s recipe, Florence Rivera
By Florence Borck
2/3 cup shortening
1-¼ cup sugar
2/3 cup milk
1 tsp. lemon extract
2 cups flour
1 tsp. salt
½ tsp. baking powder
3 eggs
Cream shortening and sugar till light and fluffy.
Add milk and flavoring and blend. Sift dry ingredients.
Add to creamed mixture and beat until almost mixed.
Add eggs one at a time and beat well after each addition.
Beat entire mixture well before pouring into well greased loaf pan.
Bake at 300 oven for 1 - 1-½ hours. (knife should come out clean when done)

Scalloped Corn Casserole by Florence Rivera

SCALLOPED CORN CASSEROLE
Florence Rivera from mother Florence Borck
1 17 oz. can creamed corn
1 egg
1 cup milk
¼ cup onions
1 sleeve saltines
1/2 stick butter
Combine eggs, milk, 2/3 cup crackers, salt/pepper.
Stir in corn and turn in 1 quart casserole.
Melt butter and add 1/3 cracker crumbs and spread on top.
Bake at 350 for 1 hour or until knife comes out clean.
Serves: four to five

Spaghetti Sauce by Florence Rivera

SPAGHETTI SAUCE (crock pot style)
Florence Rivera
(using crock pot is easier, no stirring or worrying about scorching on burner)
In frying pan with Pam cook onions, peppers and garlic. (can use frozen onions and peppers) lightly brown.
1 Large can of crushed tomatoes
1 large can of tomatoe puree
1 small can of paste
1 small can of sauce
1 lb. hamburg
1-2 lbs sweet Italian sausage
1 tbsp. oregano
Salt/pepper to taste
2 leaves of basil
1 tsp sugar
Add crushed tomatoes, puree, paste and sauce to crock pot.
After lightly browning onions/peppers/garlic add to crock pot
Cut sausage into three pieces per link and brown in frying pan.
Add sausage to crock pot.
Crumble hamburg and brown and add to crock pot.
Prep time: approx. 30 minutes
Cook time - crock pot - 6 hrs. or longer
Serves - six with leftovers for another night