If you’re like most people, you likely consider your Grandma to be the best cook you know.
From mouthwatering casseroles to sugary sweet Thanksgiving day pies, Gram knows a thing or two about how to put together a meal (and likely, she has some practice in improvising ingredients and throwing together meals on a limited budget, too).
Ready for a taste of the past? Here are some recipes my grandma knew by heart – and perhaps, yours did too!
21 Old-Fashioned Recipes Your Grandma Knew By Heart
Grab the cast-iron pan and the salt shaker. These are 21 old-fashioned recipes your grandma loved to cook – and you loved to eat! Now, you can try them for yourself.
I’ll be honest – bread pudding is not my favorite recipe. Something about the texture just doesn’t sit well with me! However, this is a recipe that my grandmother used to make at least once a month – usually with old, stale loaves of bread she had lying around. You can add fruit, cinnamon, and even raisins to dress it up.
Biscuits and Gravy
For many families, biscuits and gravy is a quintessential breakfast (and dinner!) staple. The classic recipe relies on sausage gravy but you can whip up a batch for whatever you happen to have on hand.
Lard is one of those survival foods that so few people keep in their pantries today – yet for my grandma (and probably yours!) It was a staple.
It’s easy to make lard by rendering down pig fat (translation – just boil it for several hours).
Once the fat has been rendered, it is shelf-stable and lasts for months on end. It can be used to make everything from the flakiest biscuits and pie crusts to the perfect batch of crispy French fries.
Related: How To Stockpile Lard, The Calorie Rich Survival Food Of The Great Depression
My grandma grew up near Amish country and so this recipe – which includes ingredients like breakfast sausage, flour, and lots of maple syrup – was common on the breakfast table.
Sauerkraut was another pantry staple in my grandmother’s time because it utilized a vegetable with a long storage time (cabbage) and found a way for it to last even longer by adding vinegar.
At the most basic level, all you need to make sauerkraut is cabbage, salt, and vinegar.
Old-fashioned potato soup is another classic recipe. Occasionally, Grandma might add leeks, ham, or other mix-ins, but this plain recipe is delicious and hearty enough on its own.
Pot roast comes together fast and can cook slowly in the oven all afternoon. With hearty root vegetables, it was a wintertime staple in my grandmother’s home.
Hoover stew was common in soup kitchens during the Great Depression but you didn’t have to be picking up meals at those kitchens in order to be familiar with this recipe. The broth recipes can vary but generally, this stew will contain ingredients like macaroni, stewed tomatoes, canned corn, and hot dogs.
This dish wasn’t quite as common in my grandmother’s home as it was in others, but it was a popular dish for that era.
It’s simply a basic bread that is made with wheat flour and then fried or baked into flat cakes without being leavened first.
Related: How to Make Bannock the Survival Food Rich in Vitamin C
Fried Cornmeal Mush
This basic dish includes just milk, water, and cornmeal (and of course, some butter or lard for frying). It’s a simple meal that could be served as a side dish or a meal on its own.
Split Pea Soup
Growing up, split pea soup was one of my least favorite recipes at Grandma’s house. After all, what little kid enjoys eating peas? As an adult, though, I see this staple for what it truly is – nutritious, filling, inexpensive, and absolutely delicious.
You’ll find hash on the menu at most diners in the United States, but Grandma had a great recipe for this breakfast side dish too. The secret? Plenty of corned beef cooked to perfection along with tender boiled potatoes.
Salisbury steak is another old-fashioned recipe that varies a bit from family to family. My grandma’s was always made with the leanest possible ground beef and served with dijon mustard, mashed potatoes, and roasted broccoli.
Great Depression Casserole
Great Depression casserole is another budget-friendly recipe that my grandmother relied on. It includes basic ingredients like pork and beans, bacon, bologna (although some families will use hot dogs), and chedda cheese. Quick and convenient!
Related: 50 Tips From the Great Depression
Just about every family has its own recipe for goulash, making this one of the best old-fashioned recipes around.
You can tailor it to your needs and preferences based on the ingredients you have in your refrigerator or pantry.
Experiment with different spices and vegetables (my grandma used to add carrots to hers!) but know that the basic ingredients (tomato sauce, ground beef, and pasta) will remain more or less the same.
Chipped Beef on Toast
I won’t tell you what my grandpa calls this recipe – it has another nickname (a shingle is involved, if you want to Google it!) that used to always get me giggling as a kid.
However, it’s not a joke that chipped beef on toast was an economical recipe with dried beef and Texas toast that could really help stretch the grocery budget in my grandparents’ time.
Related: How To Preserve Chipped Beef in Glass Jars For A Long Time
For a family of avid hunters, jerky was essential – especially deer jerky. You can make jerky with any kind of meat, including beef and chicken, but venison was the staple ingredient in my family.
Tuna Noodle Casserole
My grandmother used to make tuna noodle casserole for my mother and her siblings all the time when times were tight – and my mother used to make it for me, too. It doesn’t take a lot of culinary expertise to mix together canned tuna, noodles, and cream of celery soup – making this an easy go-to on busy weeknights.
Classic Mashed Potatoes
Mashed potatoes were served at least twice a week in my grandma’s house!
Tomato jam is another classic recipe that’s easy to make at home. It was a staple in my grandmother’s pantry because she grew her own tomatoes and could be eaten as a breakfast dish (sweet tomato jam on toast!) or a dinner accompaniment.
I’ll close out the list with another holiday classic for my family – peanut brittle. This all-American holiday dessert is a hit with everyone in my family, and try as we might to recreate this confection, only Grandma really knows how to get it right.
No Cookbook Necessary for These Old Fashioned Recipes!
Old-fashioned recipes are having a serious moment. Look around Pinterest or even just the bookstore shelves and you’ll find hundreds of recipes for “classic” dishes.
The truth is, though, my grandma probably didn’t need a cookbook to put together these meals – they were part of her regular repertoire.
The good news is that if you don’t know how to cook like grandma, these old-fashioned recipes will give you some insight on how to make them for yourself.
Over time, you’ll find that these dishes aren’t nearly as complicated to make as you might think – and you’ll be able to commit them to memory, too! Give a few a try today.
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Grandma’s, Egg plant and chezze casarole.. to die for….
Moms, Electric skillet potatoes and pork chops. not very often, but man was it gooood.
Then Grannys, OMG!, Bread and buttered pickles. Then fried chickin, yes fresh, meaning, just butchered. yes I had to help her, but to me it was just part of life.
The sad part, my wifes, not mine, stinkin cat got in to our recipe box and for some odd reason, tried to make a bed in it, and scratched a lot of our old recipes up.
Yes the stinkin thing is still here and I can’t stand cats in the house.
But a happy wife mean a happy life.
Who thought that up, some poor old guy that was not the head of the house, I’m sure. lol
I tried to recover some of them but some were to far gone to make out what had been wrote by them. 😠
I so much love old recipes and my collection of my cookbooks. Some are over a hundred years old.
Earlier in an article about bread, miss kitty said that the old cook books had special places in the back for sick and mental uses for people. I had found some of those in my very older cookbooks. What’s best for the body and cures with food. and so on.
Please leave some recipes that came from your old family’s recipes or cookbooks…
I copy them and put them in a special place, so that stinkin cat can’t get to them.
Thank you every body for giving so much of your knowledge and life experiences for all of us to enjoy reading.
I wish that more would give some of there deeper life experiences, so more could learn from them, being good or bad. not like I can look you up to see if they are true or not or just to inberust to say. but that’s okay to..
Again thanks to all of you for you…
red ant – Here’s a recipe for ya!
I still call them pigs though I now use all beef in the recipe. It was half hamburger and half sausage, but I no longer eat pork. Add a bit of sage and it still tastes the same.
Mom’s Pig in the Blankets (Saucijzebroodjes)
Adapted by Kathy J from Mom’s recipe
4 cups Flour
8 teaspoons Baking Powder
2 teaspoons Salt
4 teaspoons Sugar
8 Tablespoons Crisco shortening
1 1/2 cups Milk
2 pounds Hamburger
Salt and Pepper, Sage
1. For Blankets: Mix flour, baking powder, salt and sugar together. Cut in shortening. Add milk. Mix into a dough.
2. Roll out part of the dough thinly into a rectangle. Cut into 3×4 rectangles.
3. For Pigs: Mix meat together with seasonings. Make small “sausages” about 3-4 Tablespoons worth.
4. Place one “sausage” on each rectangle. Roll up ends first, then sides. Seal with milk.
5. Place in 9×13 pan side by side. Brush tops with milk. Continue until all dough is used.
6. Bake at 350 degrees for one hour. Can be frozen. Serve with ketchup and mustard.
on behalf of my busy little world, too: Thanks, K!!!🕯🕯🕯🕯🌹
you’re very welcome rm p!
We celebrate His birth during Sukkot (Sept/Oct), so I’m not as busy as you are right now.
O, Thank you, I will add it to my recipe books and I will put your name by it so I can always remember who it came from.
I so much in joy this time of the year, because every one brings so many good and yummy recipes to the site.
I hope that every one is doing good and my your day Kathy, be just as good as the recipe that you posted.
and one more recipe I grew up with. I added the onion, mustard and brown sugar.
Mom pretty much just used the tomato soup and kidney beans. Similar to sloppy joes, but we called them barbecues. No idea why. I’ve rarely come across another recipe with that name.
Adapted by Kathy J from Mom’s recipe
1 lb Hamburger
1 can Tomato Soup
1 can Kidney Beans, drained
1/2 Onion, chopped fine
1/2 teaspoon Pepper
2 squirts Mustard
2 Tablespoons Brown Sugar
1. Brown hamburger in frypan. Drain off fat.
2. Add rest of ingredients. Cook until bubbly.
3. Serve on hamburger buns.
That recipe is very similar to my Mom’s Chili, and I still make it to this day!! But mine is served in a bowl with bread or cornbread and butter. Thanks for reminding me of all the wonderful “Comfort Foods” of my past and to get me back cooking up for dinners again. Just make big pots of things and freeze or can for later. lraude
you’re very welcome red ant!
I like collecting recipes also
ok. one more. I did not grow up with this one, but it is an old-timey recipe.
(though I use the high end of the sugar….)
Adapted by Kathy J from “The Breakfast Book” by Marian Cunningham from
“New Receipts for Cooking” by Eliza Leslie (1852)
3 cups Milk
1 1/2 cups Pureed Pumpkin (1 14-oz can)
1 cup Yellow Cornmeal – organic
1/2 cup Cold Water (or less)
1/4 teaspoon Salt
1/2 teaspoon Cinnamon
6 Tablespoons Brown Sugar; up to 1/2 cup (to taste) loose, not packed
2-4 Tablespoons Butter
1. In a medium-size saucepan over medium-low heat, stir together the milk and pumpkin.
2. Meanwhile, in a small bowl, stir together the cornmeal with the water. Add it to the milk mixture. Add salt and cinnamon.
3. Stir the mush until it thickens – about 3 to 4 minutes. I stir it constantly as it’s such a short time and else I get lumps.
4. Remove from the heat and add in the brown sugar and butter. A drizzle of honey can also be added in. Serve hot.
Wow 1852. That was a ways back.
Thank you for all the recipes. You will be added to my special cook book, I will hand right these out and put them in there and they will become as special to me as they are to you.
❤ Thank you.
Red ant, here’s one that’s been around forever and a day. Skillet bread! And it’s sooo goood!
Basic recipe is: 2 cups self rising flour (or add a TBL of baking powder and 1 tsp salt to regular) 1 cup milk and 1/4 fat (butter, oil, lard, and such) Mix with spatula and turn out onto floured surface, cut into 8 equal pieces. Form the pone (round and flattened) and place into preheated skillet (dry, this is ‘baked’ not fried) place lid on and heat each side 4 to 5 minutes. Heat on MY stove is med-low.
I have changed the recipe a bit by adding 2 Tbls of sugar (takes out the bitter) and doing 3/4 C milk and 1/4 water (I didn’t have enough milk at the time.) I discovered the texture changed just slightly and the husband REALLY LOVES IT! So, I’ll be doing it that way from now on. OH and you can add a handful of grated cheese to it as well to make cheesy bread and that is yummy too!
This type of bread has been made for a long long time because women didn’t want to heat up the kitchen/house by baking bread or biscuits in the oven but still wanted some at the table.
Thank you so much for giving family recipes KCK. They are worth there wait in gold to me.
I have an awesome bread and butter pickle recipe if ya want it. Sorry the cat did that to your recipes. I, too, hate cats in the house. Sneaky and dirty from the litter box to my counter? NOPE!!
Let me know about the pickles.
if you still want. Send that bread and butter pickle recipe my way. I will put it in my book of recipe.
Love pickles any way you make them. Funny I hate cucumbers, nasty things but vinegar make some things so yummy…
Thank you so much for contributing you knowledge and the recipes …
Just checking back, to see if you posted that awesome Bread and Butter pickle recipe.
No hurry, but I will be looking fowared to adding it to the collection.
PS : sorry it took so long for me to return back to your post yesterday. My wife and I went to the store and after three stores, time just sliped away, just like our money. Big grocery bill 😲.
On a festive note, here is my Grandmother’s recipe for Spekulatus Christmas Cookies. Its a simple multi use hard spice cookie suitable for tucking into a stocking, poking a whole on top to thread with a ribbon to hand on the tree, or even a decoration from the dining room chandelier.
1/2 pound butter
2 1/2 cups sugar
4 1/2 cups flour
grated rind of 1 lemon
2 teaspoon cinnamon
1/2 teaspoon powdered cloves
1/4 teaspoon cardamom
Cream butter and sugar until light and fluffy. Add eggs one at a time and beat well between each addition. Mix in grated lemon rind. Sift flour with spices. Gradually add dry ingredients to the butter mixture. Place mixture on waxed paper and roll up to cover dough. Chill dough overnight.
Roll out dough on lightly floured board with floured rolling pin to 1/8″ in thickness. cut into any shapes desired or press designs into dough with floured cookie cutters. for hanging on tree, use a knitting needle to make a hole in a good spot depending on the shape of the final cookie.
You can use cookie molds or cookie cutters/ You can press almonds into the cookie to make a pattern, glaze the cookie with a beaten egg and a little sprinkle of sugar to give them some shine, or simply let them be so that you can decorate the after baking.
Bake at 350′ 10 – 15 minutes depending on the size of the cookie.
Each year, I make a different shaped cookie for the tree – hearts, circles, snowflakes, stars and birds.
Merry Christmas to You and a Blessed New Year!
I don’t see the recipes for these meals, just the title.
Every family had their own recipe that they swore by. Simply search the internet for a recipe that you like print it out and save it. If you are going to be a prepper you are going to have to use initiative. You can’t just sit on your ass and expect people to just hand everything to you. That’s the major trouble with this country today. Too many people expect somebody else to do the heavy lifting and they should benefit.
The comment about mostly missing recipes was a fair one – because the recipes had always accompanied the described meals before…
So maybe…. you could cut us a break so close to Christmas Day..??
People ARE busy doing other things too!!!:
making Christmas art cards, cleaning their homes to perfection, storing up for many for coming disasters, doing errands for others, Wrapping presents, attending special Advent church services…and daily Rosaries for people who do not have ability to pray…
Blessed Meaningful Christmas to all –
Everything else shall pass…but Blessed Jesus will always be with us🎄🎆
LCC, I understand the frustration, and usually articles that promote recipes do include the actual ingredients and instructions. I consider not providing the ingredients and instructions as a failure of the author, not the readers.
Your reply did remind me of the Faraday article that had a lot of people bickering over who was more qualified and claiming that their “guidance” was the only one to believe, and when I pointed out they need to provide viable information in plain language everyone could understand, was practical, affordable, and they could test for themselves, one of those “experts” claimed he was a Navy electronics tech and we should therefore believe everything he posted or go research and verify his information for ourselves, so somewhere during multiple postings I replied that one of my Navy NEC’s is 9502 and he replied he did not know what my NEC was for, so I posted that NEC 9502 is an “Instructor”, and is easily found when you search for “Navy NEC 9502”. He never responded after that; I wonder why? All too often people seem more interested in promoting their “quals” than providing worthwhile information.
Do you have any recipes you’d like to share?
hey llc, i ask for “sources” because i tend to get lost on the internet running down rabbit holes and such. tangents can be interesting and fun and even instructional, but it is exasperating to find i’ve wallowed for three hrs in my distraction.
m p: I will most assuredly agree that the title is misleading. However, I will remain firm that these meals, not recipes, have so many variations that to list 21 recipes with perhaps 2 or 3 popular variations would lead to an article of such length many would give up half way through the article.
For example, KathyJ lists two versions for each of the two recipes she provided — and that is just two version from one person. My mother used to use hot dogs for pigs in a blanket. There is a quick three versions for what is basically an extremely simple dish. As for me, those dishes weren’t what my grandmother made, they were dishes my Great Depression mother made. Those are all too familiar to me. I stand by my comment, Christmas or no, if you are going to survive the cold cruel world of a post apocalyptic event one must start practicing get up and go now, not after the event. It will be far too late to develop initiative then.
All the recipes are welcome to be posted even if it “IRRIATAES SOME ONE”. They have the right to not read the post or they can simply just read them and NOT post anything. I surly do sometimes…
We ALL have the right to post what we want to post. so keep on posting all that you want.
Worry not about the one’s that dose not like anything that is not of them self’s…
Remember some grandma’s were not born during our time but later in time when some of the recipes are of this time.
I stand firmly on that…
red ant, I guess I missed the drama and that someone was irritated.
I love recipe threads anywhere. I am always looking for new ideas for cooking with shelf-stable or other food storage items. Thanks to all those posting their own recipes.
Not much drama…
We don’t let there negative ways destroy our happiness at this time of the year.
Jesus is the reason for the seson.
Yes, love to hear every one’s way that they have cooked so many things. Lots of memory remembering the new and old ways.
Thank you… keep on posting…
I absolutely love these kind of reads! So much info and I appreciate it. Appreciate you.
Several of these are foods I grew up on. I didn’t know the difference as a kid but eventually figured out that sometimes this was how Mom and Dad fed the 5 kids when the budget was tight. Potato soup, biscuits and gravy, salisbury steak, goulash, egg plant have become my comfort food and I make them often. It was the tight budget that created my love of butter milk. Although back then it was real not cultured. Dad could get buttermilk cheap from the dairy and hoped we’d drink it. I love to this day. One of the great things I remember at grandmas was rabbit. Grams didn’t see very much store bought meat but grandpa was good with his octagon barrel .22 pump.
A very nice story to tell all who read our post that we put on here.
Egg plant was a great thing to eat back in the day when I was young. love it…
Rabbit, OMG. love it, it was a stable food source for us. Don’t get it as much as I want.But what a good way to have a meat sorces when time get much harder.
Thank you for your post. enjoyed it…
Well, here’s an old West Texas Bolillo’s spin on Mexican comfort food from my Mom who cooked through the Great Depression and WW2 and raised us on every cheap and easy old fashioned recipe there was. This recipe has a number of steps but is actually cheap and easy, my Mom’s famoso Cream Chicken Tacos.
1 whole chicken
1 dozen corn tortillas
1 cup half and half
1 cup shredded Velveeta
2 4.5 oz cans of Old El Paso (Texas brand) green chilis (not hot but good flavor)
1 10 oz can Rotel
1/2 sweet onion chopped fine
1/2 cup shredded cheddar for topping
Cut up and boil the chicken (or buy a rotisserie chicken at the store) and pick and shred the meat
combine the half and half and Velveeta in a saucepan and melt the cheese over low heat w/o boiling or burning
mix the chilis, onion, and Rotel in with the cream and cheese
Be sure to add salt, pepper, garlic etc to taste as you go
Put enough oil or lard in a fry pan to cover the bottom, get it nice and hot and and fry the corn tortillas 2 seconds per side, just enough to get them soft and limp
Put a single layer of softened corn tortillas in the bottom of a 9×14 baking dish.
Add a layer of chicken
Ladle on a layer of cream sauce mix, then another layer of tortillas, chicken, sauce, should be enough for two layers topped with corn tortillas, spread the grated cheddar over the top.
Bake at 325 uncovered until the topping is lightly browned and stuff is bubbling.
Love to eat this rolled in a buttered tortilla with a side of pinto beans.
Not survival meal! My Mom used to make this for Xmas dinner with a lot of Mexican sides, fine dining!
Wow, sounds good judge.
I will put that one in my book as well.
I like Zha Zha Gabor’s recipe from green acres.
Hot water soup…..
Exodus, sounds interesting, I may like to try this, would you please list the ingredients and instructions how to make “Hot Water Soup”?
If you like the cooking you enjoyed as a kid, do not throw out the old cookbooks or the cooking equipment which was used to make them. The recipes wont turn out quite the same! Consider yourself blessed if you still have them!
@ City Chick
I still have old wooden spoons and old utinels that were handed down from my great grandma. Old crock tea pitcher and so much other stuff.
Funny I have been eating off an old crock dinner plate for over 40 yrs, yes every time I eat dinner. My wife cooks almost every night. Good food and a good women will make a good life.
So yes every one should cherish all that is passed down in the family.
Thank you for that recipe. It will be added to the collection…
Sorry it took a bit to get back to you.
I have 4 grandboys that live with me and life is busy as all get out. Lol
Here is the bread and butter pickle recipe.
This is canned using low pasteurization Temps of 180 to 185 for 30 min.
If you would like to do it at ” normal water bath canning Temps, go for it.
Been using this method for 20 years. Also published at America’s Test kitchen ,so please, No Posts about me killing people with this method!!
Red Ant, Imake 10 to 15x this recipe, but as written makes 4 pints.
2#s pickling Cukes washed and cut in 1/4 slices
1 large onion quartered and sliced thin
1 red bell pepper, stemmed seeded and. cut into matchsticks
2T canning/pickling salt
3 cups ACV( apple cider vinegar)
2 cups sugar( white)
1 cups H2O
1T yellow mustard seeds
3/4t ground turmeric
1/2 t celery seed
1/4t ground cloves
1t ball pickle crisp.
Add all veggies in LG plastic bowl
Add salt and mix well
Let stand in fridge 3 hours.
Mix all spices in small bowl and divide into each jar.
Add 1/4t pickle crisp to each jar.
Bring ACV sugar and H20 to a boil.
When the 3 hours are up, drain veggies in LG colander. DO NOT RINSE
Pack jars with veggies. Set in roaster pan of water and keep on low on stove.
Bring brine to a boil again.
Pour hot brine over veggies. Leave 1/2 in. Head space.
Run a wooden skewer around jar for bubbles.
Clean rims and add warm lids and rings.
Place in water bath canner of warm to hot water. Not boiling.
Make sure water covers jars by 2 in.
I use a candy thermometer to make sure the water is at 180 degrees. Then start 30 min timer.
Don’t go over 185 degrees. Mushy pickles will be the result.
This is how I do my Kosher fills also( different recipe, obviously)
Might be 1 0r2 mushy where not covered with brine,but not a whole qt.
We go through about 30 of these and about the same of dills per year.
Hope it works out for ya.
O, that’s okay. man I bet you stay going even in your sleep.lol
4 grandsons, what a hand full. But As your post, you are one granddad that is giving them what no one else could give. Structure, Love, Family and most of all teaching them about survival. They are very fortunate to have so much…
Thank you for the bread and butter recipe.
I am trying to down load and then print each recipes. But I’m not to good at this new way of copying things. I think I will have to hand wright each one. But that’s okay. I tried today to print some and indead up deleting some other stuff. 😆 lol
I’m pretty stubern and will not give up to easy. I had to ask the younger ones how to Bluetooth my printer to my new lap top at work. High tech is not good for me, when I’m so old scool. They laugh at me and I give them a hard time back.
But when an old car comes in the shop that’s when I get them back. If it was not for u tube they would not be able to do anything. I tell them I did not have that ability to do that. Books or some old guy that was mean and usually would not want to teach you anything. They were Called a Hard ASS in my way younger days.
I’ve been restoring antique cars and building Hot Rod cars for over 47 yrs.
Broke down and beat up was the way I was thought.
So stay strong with them boys, they might not like it now but later in life they will come and give you confomation, that you did the right thing for them…
Did not mean to ramble on. I wish my son would give us some of the grand children. But time will tell…
Again Thank you for the recipe.
And good luck with the youngsters.
O, Mary Christmas.
You are most welcome for the recipe. They are so great!
Just an FYI, I am the Grandma. No worries, can’t tell from our Handles sometimes 😉
I also do a bit of wrenching on some American steel. I have had a 67 Chevelle since 1976. My uncle bought it brand new and sold it to me. She is almost ready to be back on the road after a bad accident last year. We are both tough old girls and hard to keep down!! Hubby has a couple old trucks he keeps around for fun. He is the real mechanic in this family. The boys love to go into the ” shop ” with grandpa!! My back keeps me out from under the hood these days, so I cook.
It’s all good. We all have talents to share, just have to find them.
Hope you and yours have a wonderful holiday. We celebrate both Chanukah ( I am Jewish) and Christmas ( Hubby is Christian). Chanukah was very early this year, right after Thanksgiving, so now in full swing Christmas. Whew thats alot of holiday!! Lol
May He give us all peace
O, Please for give me for my assuming that you were a man.
I really fell so bad.
I guess the name just caught me off gaurd.
I will surly look at any name here as maybe male or female.
Well just change the grandpa to grandma…
Either way you are still doing the right thing taking care of your grandchildren.
Tell grandpa to keep up the good work, also…
PLEASE for give me, for my mistake !
Peace unto you.
It’s all good!! Even if I used my real name you wouldn’t be able to tell male or female lol.
I will tell Hubby what ya passed on. He is one of the BEST!!
All the best to you and yours this Christmas season. The grandboys are done with school today for the holiday break. Next week will be super crazy with them ALL home ALL day. Lol 😆
But chaos is fun too!!
Chuckling Madfab it’s almost a pity we have to add disclaimers as not to be “informed” how dangerous our canning-processing it 🙂
I to thank you for the nice recipe. You indeed have a holiday full plate.
Blessings from currently snowing NH
Boy oh boy makes miss my grandma so much. She could cook like crazy and her gravy was so good you could eat it by its self. Unfortunately the making gravy gene didn’t make it to me. I haven’t killed anybody with it but I could.
I always use cream of mushrooms soup in my tuna noodles casserole since it’s easier for me to find in my area. Cream of mushroom is also very versatile and I us it to make gravy.
These are all great recipes and ideas. I especially like the idea of learning to make good bread pudding. I’ve had good bread pudding and it was amazingly good. I’ve had bad bread pudding and it was disgusting so much that I didn’t eat bread pudding for decades and almost missed learning just how good it could be. The great thing is it’s a way to use up leftover bread from survival baking. I’m going to work on this because we bake a LOT of breads.
Some of our favorite survival/storage recipes aren’t as basic as most of these but are very handy for using storage and quick meals in an emergency or disaster.
Chili by just combining three cans: Wolf’s Chili, diced tomatoes, red beans – you can add two cans of beans if you like or need more but the three cans feeds my wife and I for 3 meals in quiet times.
Green bean tomato soup – cook a half pound to pound of ground beef, add a can of condensed tomato soup and a can of green beans, including the liquid. Heat it up, and server over a spoon of instant mashed potatoes.
Both of these are good comfort food around our house and made completely from storage items if we use our home-canned ground beef for the green bean tomato soup.
I’ve been a female my entire 72 year life, but you would be surprised how many people think my name is for a male. LOL Anyway I was gave a recipe over 50 years ago I’ll share. It was from my new husbands Aunt Laverna.
Please don’t judge the recipe by its name until you read the ingredients.
No Bake Fruit Cake
1 pound of each, Graham Cracker Crumbs, Raisins, Pecans and Candied Cherries (I use Maraschino Cherries cut in half) mix in a large bowl.
Now melt half a pound of Butter and 1 pound Miniature Marshmallows ( like making rice krispie treats). Pour over the mixture in the bowl. Might have to use your hand to get it completely mixes. I line a 9×13 cake pan with plastic wrap leaving long enough sides to cover completely. I spread mixture into the lined pan and spread it out as even as possible. Cover with the ends of the plastic wrap. I then use another 9×13 inch pan to press it down as flat as I can. Chill. I’m diabetic and a childless widow so these get made every year for a few family and friends who are not diabetic. Cut like fudge or press into a tube pan for a dangerous cake. (Did that once)
Hughlene from Claremore, Oklahoma