Ingredients

Directions

dry ingredients 1 cup sugar (or 3/4 if you like) ½ cup brown sugar 1 tsp baking soda 2 cups and 4 TBS flour (take away 2TBS and 1 tsp to replace sifting) 1 cup nuts (walnuts) 2 cups chocolate chips (or 1 if you like) ½ cup butter ½ cup shortening 2 eggs 1 tsp vanilla 1 tsp hot water

Preheat oven to 375°. Cream butter and shortening. Add sugar, continue creaming. Add 2 eggs and vanilla. Reduce the mixer speed to one. Add the flour and baking soda mixture. Note: When mixing the flour, do it just long enough so the ingredients are mixed and moistened, to prevent them from becoming tough. Do not over beat. Add the nuts and chocolate chips by hand. Make sure nuts have been crushed a little first. Bake at 375° 10 - 12 minutes, 2" apart.

These chocolate chip cookies were the ultimate speciality of my grandmother, Alice Harvey, who was known to everybody as Mom-Mom. At any given moment she would have a supply of the cookies and anybody who came to the house in South Philadelphia knew exactly where they were: in the top middle drawer of the dining room buffet. All were welcomed to them. She had a special touch, mixing the ingredients entirely by hand, no electric mixer for her. We always kept her in supply of the ingredients so she could bake them at any given moment. People had their preferences, I preferred when they were crunchy, others like them soft. But either way they were delicious!

Ingredients

Directions

dry ingredients 2½ cups flour 1½ tsp baking soda 1 tsp cinnamon 1 tsp ginger ½ tsp cloves ½ tsp salt ½ cup butter, crisco or combination ½ cup sugar 1 egg, beaten 1 cup molasses 1 cup hot water

Preheat oven to 350°. Combine the flour, soda, cinnamon, ginger, cloves, salt in a bowl. Set aside. Cream the butter/shortening, using the cream setting on mixer. Add beaten egg, at a lower speed. Add sugar Add molasses Add hot water Add the flour mixture at the mix speed. Bake at 350° 9 x 9 x 2" pan: 45 minutes 2 dozen cupcakes: 25 minutes Tubepan: Double the recipe, 70-75 minutes 9 x 13 x 2 aluminum: The recipe plus ½: 45 minutes

Ginger cakes were an old family standard. They were a specialty of my grandmother, Mom-Mom Alice Harvey. My Mom continued the tradition. We didn't have them often, but when she baked them, it was a treat for all of us. It's a nice old-fashioned dessert

Ingredients

Directions

2 tsp salt and pepper 1 large onion 2 cloves of garlic ½ green pepper dash of tabasco sauce 1 stalk of celery 2 eggs 7 TBS breadcrumbs (approximately) shake of basil dash of ketchup tomato soup (1/3 can) 1½ lbs ground sirloin fresh parsley

In a blender, blend the onion, pepper, garlic, celery and some of the tomato soup. In a bowl, combine the blender mixture with the ground sirloin, salt and pepper, eggs, breadcrumbs, ketchup, parsley and 1/3 can of tomato soup. Place in pan. Form into two small loaves. Preheat the oven to 375°. Place in oven, covered. Prepare the sauce for the top: Combine 2/3 can of tomato soup, dash of ketchup, dash of mustard. Set aside. Twenty minutes before removing from oven, spread the sauce on the top of the loaves. Leave uncovered. Total oven baking time: 1 to 1¼ hours.

Meatloaf was a standard dinner for us. My Mom said that this meatloaf recipe could be called a Vienna loaf. We would have it once every couple weeks. It's a healthy recipe, since it contains a lot of vegetables. The recipe always works best if you followed exactly, without adding embelishments.

Ingredients

Directions

dry ingredients 3 cups flour (take away 3 TBS) ½ tsp salt 3 tsp baking power 1½ cups white sugar 1 cup of milk 4 eggs whole ½ cup crisco shortening ½ cup butter (1 stick) 1 tsp vanilla (or lemon, or almond, whatever preferred

Preheat oven to 350°. Cream the butter and shortening. Add sugar, continue creaming. Add 4 eggs and vanilla, lower speed a little. In the meantime, have milk ready. Reduce the mixer speed to one. Mix 1/3 flour and ½ cup of milk. Mix 1/3 flour and ½ cup of milk. Mix 1/3 flour. Note: When mixing the flour and milk, do it just long enough so the ingredients are mixed and moistened. Do not over beat. This process is adding air to the cake so it can rise. Note: Make sure the sides are scraped when beating. Use greased bunt pan. Bake at 350° for 1 hour. Test with toothpick. If dry, cake is done. Remove cake from oven. Let stand until cool before removing from the bunt pan.

This cake was my Mom's own invention. It's a very wholesome dessert and it can be varied. You can add lemon flavoring instead of vanilla, or make a spice cake. If you separate the eggs and fold in the egg whites it turns out lighter. (Mom was always too busy to be bothered with that). Otherwise it turns out fine. This and the lemon chiffon cake she baked often. The trick is to not overbeat the batter, if you did that you would beat the air out of it, causing it not to rise as well. It's always best to have the ingredients at room temperature before you begin.

Ingredients

Directions

1 chuck roast olive oil salt & pepper onion powder garlic powder 2 large onions a few potatoes a few carrots

Total cooking time: 3 hours. Brown the roast in the pot with a little olive oil over a high heat. Brown each side. Season each side with onion and garlic powder and pepper. (Salt will be used later.) Cut up 2 large onions. Throw in the pot with the browned roast. Lower the heat. Let the roast simmer in the pot in its own juices and the juices from the onions. Check the pot occasionally to see if it's not too dry. If it is, add a little water. After an hour, salt the roast. Forty minutes before you anticipate the roast to be done, add the carrots. Thirty minutes before the roast is done, add the potatoes with some water. After the roast is done, thicken the gravy with corn starch. Use gravy master to season and darken gravy.

Ingredients	Directions
4 eggs, slightly beaten 1 large can of pumpkin 1½ cups sugar seasonings 1 tsp salt 2 tsp cinnamon 1 tsp ginger ½ tsp cloves 3 cups milk 2 nine inch unbaked pastry shells	Preheat oven to 425°. Mix ingredients in order given. Pour into pastry shells. Bake in hot oven (425°)15 minutes. Reduce temperature to moderate (350°). Continue baking 45 minutes. To test, insert knife. If knife is dry, pie is done. Note: To make what I call "Pumpkin Pudding", halve the ingredients (enough for one pie), bake in a baking dish uncovered for 1 hour to 1 hour 10 minutes at 350°.

The pumpkin pie was one of my Mom's specialities. This is the recipe for the pie filling. Her crust was excellent, something I could never duplicate, but the filling here is quite easy. I even like to make "pumpkin pudding", halving the ingredients and baking as a custard. It is really delicious. The good thing about this pumpkin recipe is that the flavors blend while in the refrigerator. Follow the ingredients exactly and you'll be amazed at the seasonings. I associate this pie with the holidays, Thanksgiving and Christmas. You know how they say flavors and smells can bring back memories.... Enjoy!

Ingredients	Directions
4 eggs dash of salt ½ cup sugar raisons (optional) ½ cup 1 to 1½ cups rice (preferably 1) 1 tsp vanilla 2 cups milk shake of nutmeg	In a baking dish, beat the 4 eggs. Add the ½ cup sugar. Stir until dissolved. Add 1 tsp vanilla and dash of salt. Add 2 cups of milk. Stir gently until blended. Add rice. Stir. Add raisons. Stir. Shake nutmeg on top. Pre heat oven to 350°. Bake uncovered for 1 hour. To test, insert knife. If it comes out dry, the pudding is done.

The world is divided into two groups: those who like baked rice pudding and those who like cooked on the stove top rice pudding. This is the Baked version. Very simple to do and very wholesome. I like it either plain or with raisons. It turns out best if you don't use too much rice because the custard goes to the top. This recipe was passed down from my grandmother to my Mom. A family standard. I remember my grandparents, Mom Mom and Poppy, would eat this as a meal when they were older when they didn't have a great appetite. If you notice there is no cinnamon in the recipe, just the shake of nutmeg on the top. And it turns out perfect! So, if you're one who loves baked rice pudding, this is the recipe for you!

Ingredients	Directions
mashed potatoes 1 can salmon 1 tsp salt (season to taste) ¼ tsp pepper 1 egg breadcrumbs 1 TBS lemon juice	Mix ingredients. Shape into patties. Chill 1 hour. Dip into egg and breadcrumbs. Fry until brown.

Ingredients

Directions

1 head of cabbage 1½ lbs. ground sirloin 1 or 2 eggs salt and pepper fresh parsley ½ cup of rice 1 large chopped onion a couple cloves of garlic a little bit of basil 16 oz. can of tomato sauce 16 oz. can of stewed tomatoes dash of catsup 2 TBS brown sugar a dollup of lemon juice

Prepare the cabbage. Wash the cabbage. Core the cabbage. Cook the cabbage a few minutes to soften. Take out and turn upside down in a collendar to drain. Mix the filling. Mix together 1½ lbs ground meat, ½ tsp salt, pepper, fresh parsley, ½ cup raw rice, 1 large chopped onion, a little bit of basil, 1 or 2 eggs, a couple cloves of chopped garlic. Prepare the sauce. In a sauce pan, put in the tomato sauce and stewed tomatoes with a dash of catsup, 2 TBS brown sugar and a dollup of lemon juice. Stir until it comes to a boil. Assemble Put a little bit of the sauce on the baking pan. Fill the cabbage with about a tablespoon of meat, and fold. Place in the baking pan with the seam down. Put some onion on top and scatter some chopped cabbage that is left over. Pour the tomato sauce on top. Cover with foil. Cooking Time Place in a 375 degree oven. After 20 minutes baste with the tomato sauce. Total cooking time 1¼ hours.