Aunt Melisa Roberts (Greg)











Comments

Post a Comment

Popular posts from this blog

Grandma Edith Elaine Smith Kennard

Image
Marriage 196? Potato Salad 5 pds boiled and peeled and salted russet potatoes 18 eggs hard boiled and peeled 2 cups Mayonaise 2 cups dill pickles or bread and butter which ever you prefer Don't add the Mayonnaise until you are ready to eat it so it will last longer. Gma making Potato salad August 20, 2017 for Adam's Farewell and Matt's homecoming Soup Beans pinto beans (2 cups dry) bacon fat and/or salt pork (fatback) onion water salt and pepper To begin, soak 2 cups of dry beans in enough water to cover them over night or preferably 24 hours.  My grandmothers called this “getting the gas out”.  They were exactly right.  Soaking makes the beans easier to digest and causes less bloating and gas.  I like to soak my beans long enough so that they sprout.  I have noticed this takes the unwanted side effects of beans completely away and cuts down on cooking time.  On the day of cooking, put the beans in a large stock pot....
Read more

Momma Wendy E Roberts

Image
 Baby Wendy about 6 months old 1969 Waffles- Aunt DaNell Roberts Mix wet ingredients 4 eggs 2 cups milk 2/3 cup oil Dry ingredients 2 tsp Sugar 1 tsp salt 4 tsp baking powder 3 cups flour Blend together, cook on a hot waffle iron   Graduation from Nursing school 1989  Crock-Pot Mac 'n' Cheese Ingredients: 1-1/2 cups milk 1 (12 oz.) can evaporated milk 1/4 cup (1/2 stick) butter, melted and cooled to room temp. 3 eggs  1/2 tsp. salt 3 cups shredded Italian blend cheese 1/2 pound elbow macaroni Black pepper 1/2 cup grated Parmesan cheese Directions: Grease the inside of your slow cooker with cooking spray. Combine milk, evaporated milk, butter, eggs, and salt in slow cooker and whisk until smooth. Add the Italian cheese and macaroni and sprinkle with pepper to taste -- stir gently to coat evenly. Sprinkle the Parmesan cheese on top. Cover and cook on high for 30 minutes. After 30 ...
Read more