Grandmasvintagerecipes

This recipe is from the 1930s and was a favorite of my childhood.

2 1/2 cups sugar
1/2 cup clear corn syrup
1/2 cup water
2 egg whites
1 tsp vanilla
1 or 2 drops food coloring, optional
whole pecans for garnish

In a heavy 2-quart saucepan combine the sugar, corn syrup, and water. Cook, stirring, over a medium-high heat until the mixture boils. Redu...

3 skinless, boneless chicken breasts1 tbsp canola oil
2 green onions, sliced
1 tbsp minced garlic
3/4 tsp salt
1 tsp ground ginger
1 pkg (16-oz) frozen Oriental mixed vegetables
1 cup low-sodium chicken broth
1 tbsp cornstarch
1 tbsp water

Slice the chicken breasts into 1-inch strips. Heat a large skillet or wok over medium heat until a drop of wat...

Do you remember getting your first crockpot? I remember my dad going to the local hardware store and getting one for my mom, my sister, and me. We were all so excited. As a young wife and mother, I loved mine. Now pushing 80 I still love my crockpot. I have used a few, broke one or two and still love them. I think the greatest invention has been the cooking bags for our crockpot...

4 cups thinly sliced potatoes
1/4 cup diced yellow onion
1 tbsp butter, cut into thin pats
1 cup grated cheese (cheddar or your favorite blend)
1 can (10 3/4-oz) cream of celery soup, undiluted
1/2 cup milk

In a casserole dish layer the potatoes, onion, cheese and butter.

Pour the soup into a small mixing bowl and whisk in the milk until smooth; pour...

1 1/3 cup sugar1/3 cup butter
2 eggs
1 cup persimmon pulp
1/3 cup cold water
1 2/3 cups flour
1 tsp soda
3/4 tsp salt
1 tsp cinnamon
1/4 tsp baking powder
1/2 cup raisins
2/3 cup chopped pecans or hickory nuts

Cream sugar and butter. Add the eggs, persimmon pulp, and cold water. Sift the dry ingredients together an add to the persimmon mixtur...