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Reitha’s Baked Potatoes, Carrots & Onions

“Peel and thinly slice potatoes, carrots and onions. Layer them in a buttered 9”x13” pan. Drizzle melted butter on top; sprinkle with salt and pepper and a little water. Cover with foil and bake for one hour at 375° or until done. Take foil off and brown. Sprinkle chopped parsley on top before serving.”


**Again, these are just basic notes she told me, so you can adjust the recipe to taste. - Terry

Candied Yams - Reitha’s Way

“Take one large can of yams, add 1 cup brown sugar, 1/4 cup butter and a little juice from the can. Heat thoroughly, stirring carefully not to totally break up the yams into mush.”


**These are the basics as told to me…you can adjust to taste from there. - Terry

Reitha’s Pie Crust

Historical Note: I’ve never found this recipe in any cookbook to date, or even on the internet! Grandma Brummer never could make it right because she always mixed the oil & milk together. Mom also used to make enough pie crust to fit a cookie sheet, fill with apple filling, cover with more pie crust, sprinkle sugar on top and cook until done. The amount of dough and filling at this point are anyone’s guess, but I’m sure with a little trial and error it can be done. Think of Mom while making this crust and it will come out great every time! - Terry

400° oven. Makes crust for top and bottom of an 8” pie; can be doubled easily.

INGREDIENTS:

2 cups flour
1 tsp. salt
1/2 cup oil (use vegetable oil like Mom did, or Canola)
1/4 cup milk

Measure flour and salt into a large bowl; stir lightly with a fork. Pour oil into a jar, then carefully pour milk on top - DO NOT MIX TOGETHER!!! Pour over flour and mix lightly with a fork until well blended. Roll out between two sheets of wax paper, to fit your pie pan. Fill and bake.

APPLE FILLING (per Mom’s verbal instructions): Peel and quarter apples - boil till tender with a little water, brown sugar, cinnamon and allspice to taste.


CRACKER JACKS: Roll out any left over dough to about 3/8” thick. Sprinkle generously with cinnamon and sugar; cut into small strips (1 1/2” x 3”?) and place on cookie sheet. Cook in 425° oven until golden brown, about 12-15 minutes or so.

Reitha’s Banana Bread

Oven: 350˚

Mix together:
• 1 cup sugar
• 2 T. shortening
• 1 egg

Add:
• 1 cup smashed ripe bananas
• 3/4 cup milk

Stir in:
• 3 cups all purpose flour
• 3 1/2 tsp. baking powder
• 1 tsp. salt

Let mixture stand for 20 minutes.
Bake for 70 minutes, or until toothpick inserted comes out clean.

Historical Note: Mom used soup cans or loaf pans, and the recipe above is for one loaf…I think! This recipe can be doubled or tripled easily.

Reitha’s Pilaf

INGREDIENTS:

1/4 - 1/2 cube butter (Mom used 1/2 cube, of course!)
2 cups hot water
1 cup rice (Mom used regular white rice; I use Jasmine)
1 pkge. dry Noodle or Chicken Noodle soup (Lipton or any other brand)

DIRECTIONS:

Heat water in a microwave proof glass measuring cup until almost boiling.

Open the package of soup and take out the crumbly soup stuff and add to the hot water; mix well.

Meanwhile, in a medium skillet or large sauce pan, with lid, melt the butter over medium heat.

Add the rice and the noodles from the dry soup package and cook, stirring constantly until rice and noodles are golden brown…keep an eye on it or it will burn.

Slowly add the hot water mix, stirring constantly (be mindful of the steam facial you may receive).

Bring rice mixture to a boil, cover and reduce heat to simmer.

Cook for 15-20 minutes.

Fluff and serve.

Serves 4.