Recipies
Here's a few family favorites.  There are obviously glaring omissions, and I'm sure there's a few that have become traditions in your own family.  Judging from the 'rotundness' of many, we like lots of different kinds of food.  If you've got a favorite of your own, or say, one of Grandma's that ought to be included, lets get 'em posted!

For now, all the recipies are on this page (so if you print, you'll get them all, not just one).  If I get enough submissions, I'll put them into categories and separate them so you can print individual entries.  If you've got any comments about them, like you know "Grandma got a blue ribbon for this one", I'd like to include that with the recipie.


These links jump right to the recipie:
 


Grandma Coons' Oatmeal Cookies w/Peanut Butter Frosting

2 sticks margarine
2 1/2 cups light brown sugar
2 well-beaten eggs
1/2 cup warm water
1 teaspoon soda
1 teaspoon vanilla
1 cup raisins
2 1/2 cups flour
3 1/2 cups old-fashioned rolled oats

Cream margarine.  Add sugar gradually, then eggs.  Dissolve soda in water, and add to creamed mixture.  Add flour, oats, and vanilla.  Drop by spoonfuls onto ungreased cookie sheet.  Bake 375 degrees until brown, about 10 mins.

Peanut Butter Icing
1 c white sugar
1/2 cup milk
2 tablespoons white corn syrup
Cook to soft ball stage.  Cool, then beat until creamy.  Add peanut butter to taste (I use 1/3 cup.)  Spread on cooled cookies.  If icing gets too thick, add a little milk.

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Uncle Dale's Molasses Crinkles
(These have become a favorite at our house.  I've tinkered with this recipie over the years.  You'll find the dough is impossible to work with unless it is refrigerated.  The raisins help make them nice and chewy--even my kids that 'hate' raisins scarf these up)

1/4 Cup Water
1/2 Cup Raisins

3/4 Cup Dark Brown Sugar
1 Egg
1/4 Cup Blackstrap (dark) Molasses
3/4 Cup Shortening

2 tsp baking soda
1/4 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 tsp ginger

2 1/2 to 3  Cups Flour

Coarse sugar (Turbinado sugar)

Grind raisins and water in blender to a paste.  Stir together with  brown sugar, egg, and molasses and spices in a large bowl.  Soften shortening and mix into molasses mixture. Mix flour in a small amount at a time--try 2 1/2 cups first, adding more if needed.  Dough works best refrigerated. (The dough is extremely sticky--resist the temptation to add flour or you will be unhappy with how they taste!)

Roll dough into 1 inch balls and flatten.  Dip top of cookies in coarse sugar and put on cookie sheet.  Bake 12-14 minutes at 325 degrees. (They should be 'just done'--sort of cakey.  If you cook too long they still taste good, they just get crunchy).

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Enchiladas
(Yes, the ones we made at the reunion....this recipie is often tripled at our house when the missionaries come for dinner)

1 dozen     8 inch flour tortillas

STUFFING:
1lb hamburger
1/2 cup chopped onions
3/4 lb grated cheese
1sm can mushrooms
1 sm can chopped green chilies
1cup sour cream
1 can chopped black olives
1small jar chopped green olives

SAUCE:
28 oz tomato sauce
6 oz tomato paste
1 teaspoon garlic powder
1/2 cup oil
2 Tablespoons chili powder
1/2 teaspoon salt

Cook hamburger and onions, drain.  In a large bowl, combine all remaining stuffing ingredients with cooked hamburger and mix well.

In a saucepan, combine sauce ingredients.  Cook over low heat, stirring briskly until oil is mixed in.

Dip tortillas in sauce, fill with hamburger mixture.
Place enchiladas in baking dish.  Pour remaining sauce over enchiladas and sprinkle with cheese.

Bake in 375 degree oven until cheese is melted and enchiladas are warmed through (20-25 minutes).

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