Pie Crust

Grandma Eudora Yoland Bond Garrison (1902 – 1995) got this recipe while working as a cook at the Basque Hotel in Winnemucca, NV in the early 1920’s.

Ingredients A:

4 cups white flour
1 Tbsp sugar
1 1/2 tsp salt
1 1/2 cups lard

Blend flour, sugar, salt and lard together real well.

Ingredients B:

1 egg
1/2 cup ice cold water
1 Tbsp vinegar

Beat egg then add vinegar and water to mixture (A). Roll out  pie crust.

Makes 2 covered pies. Can be stored in the refrigerator until ready to use.

Peanut Butter Balls

I have no idea where this recipe originated but it has been my favorite peanut butter cookie for decades because it actually tastes like peanut butter.

Ingredients A:

1 cup peanut butter
3/4 cup white sugar
1 egg

Ingredient B:

1 small bag of milk chocolate chips

Preheat oven 350 degrees.

Mix ingredients (A) together thoroughly. Use cookie scoop or tablespoon to scoop cookie dough on a cookie sheet. Place cookie dough 1 1/2″ apart.

Bake for 8 – 10 minutes

Place chocolate chips in Ziploc bag. Put bag in hot water to melt chocolate chips. After the chocolate is melted cut a small triangle off the bottom corner of the bag. Squeeze the bag to drizzle chocolate out of the hole on to the cookies.

Sweet Mustard

Great Grandma Octavia Martina Alfreda Hansen Walgren’s recipe (1878-1953). She used it on ham. I can’t think of having ham without it. I also use it as a delightful alternative dipping sauce in place of Oriental hot mustard. I chose this one to start with because it is one of my most favorite recipes.

A.  Wet ingredients:

4 eggs
1/3 cup vinegar
1 Tablespoon water
(combine A ingredients and whisk thoroughly)

B.  Dry ingredients:

1 cup white sugar
1 Tablespoon dry mustard powder
(combine B ingredients in sauce pan and mix together thoroughly)

Add A to B and stir.
Cook mixture on medium heat while whisking constantly until sauce is smooth and thick.