Nora’s Carrot Cake

Sift together:
1½C Flour
1C Sugar
1 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Cinnamon
½ tsp. Salt

Add:
2 Beaten Eggs
2/3 C Oil
1C Shredded Carrots
½C C rushed Pineapple (spoon from tin, juice and all)
1 tsp Vanilla

Mix until all dry ingredients are well moistened. Pour into greased 9” square pan and bake at 350 about
30 minutes. May be baked in 2 8” layer pans using same temperature for about 20 minutes.

Frosting:
1 pkg 3 oz. Philadelphia cream cheese softened.
4 TBSP Butter
1 tsp Vanilla

Add 2 ½ C powdered sugar and blend well. Add ½ C pecans or sprinkle with cocoanut.

 Recipe doubled makes 1-9x13 cake and 8 cupcakes.

 Nora’s Lima Beans
Cook one pound Lima Beans according to directions and drain. Add:

3C Water
2 tsp Salt
¼ tsp Pepper
¼ tsp Powdered Savorn
¼ tsp Nutmeg
2 Onions Sliced
4 Carrots sliced thin

Simmer till semi soft then add ¼ lb bacon or ham. Bake at 350 for one hour.
 Grandma’s Biscochitos
½C Pure Lard or Crisco butter flavor shortening
2/3 C Sugar
1 ½ C Flour
1 tsp Anise Seed
1 tsp Baking Powder
¼ tsp Salt
1 Egg
1 tsp Orange Juice
Cinnamon sugar

Pre heat oven to 350

Cream together lard, sugar, flour Anise seed, Baking Powder and Salt.

Combine egg O.J. and beat into creamy mixture. Dough should be moist but workable. Roll out dough on
floured cookie sheet and cut into crescent shapes and dip into cinnamon sugar, bake 10 – 12 minutes.
Makes about 2 dozen cookies.
 Grandma Bott’s Individual Fruitcakes
1 LB Dates
1 LB Pecans
1 LB Pineapple
¾ LB Cherries
¾C Flour
3 Eggs
¾C Sugar
½ tsp Baking Powder
½ tsp Salt

Beat the eggs until foamy. Mix other ingredients using hands. And the eggs and mix well.
Bake at 300 for 40 minutes. When removed brush the top with Corn Syrup, heat until glaze forms. Top
with candied Cherries. Put in cupcake holder.
 Grandma Fay’s Forgotten Cookies (Eva’s)
3 Egg Whites
¾C Sugar
Pinch of salt

Preheat oven to 250

Beat eggs until stiff, fold in sugar, add chocolate chips

Place on cookie sheet by the tsp and put into preheated oven and turn off oven. Let sit for 3 or 4 hours.
 Grandma Fay’s Mexican Chef Salad (Patsy)
Chop:
1 Med Onion
4 Tomatoes
1 head lettuce
Toss:
With 4 oz. grated cheddar cheese
Add:
1C French dressing, hot sauce to taste.
Crunch:
Add one small bag taco flavored Doritos
Add:
One chopped avocado
Brown:
1 LB Lean Ground Beef
Add:
One 15 oz. can drained Kidney Beans and ¼ tsp salt
** Simmer 10 minutes (beans and beef)

Mix cooled mixture into cold salad

Decorate with Doritos, tomato wedges and avocado slices.
** Olives may be added to salad if desired.
 Grandma Fay’s Crunchy Turkey Salad (Patsy)
12 C Cut up cooked turkey
8 med Stalks celery, sliced (about 2 cups)
3 10oz. Jars watermelon pickles, drained and cut into fourths
1 Med onion chopped (about ½ Cup)
3C Mayonnaise (Best Foods)
4 tsp Salt
2 tsp Curry powder
¼ tsp Fresh ground pepper
4C Chow Mein noodles
Celery leaves

Divide turkey, celery, pickles and onions between two large bowls. Mix mayonnaise, salt, curry powder
and pepper. Toss half of the mayonnaise mixture gently with the turkey mixture. Refrigerate no longer
than 12 hours. Just before serving, stir half of the noodles into each turkey mixture, garnish with celery
leaves. 18 servings..

Talking Turkey
A five to six pound turkey roast will yield about 12 cups of cut up turkey. Bake as directed on
package.

A 12 pound whole turkey will yield about 14 cups of cut up turkey. To poach, cut turkey into
quarters and place into enough water to cover the bottom of a large kettle. Sprinkle with 2 tablespoons
salt and 2 teaspoons white pepper. Heat to boiling, reduce heat and cover and simmer until turkey is
done, 2 to 2 ½ hours. Remove turkey from broth; refrigerate at least 1 hour but no longer than 2 days.
Remove meat from bones and cut up.
 Hard Tac
4C flour
4 TBSP Salt
1C Water (add as needed)