Grandma Edith Elaine Smith Kennard

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.  Cover the beans with water, then add as much water as you want for soup.  Cut up some onion and add to the pot.  Add salt and pepper to your preference (I use unrefined sea salt for valuable nutrients.)  Then, the most important ingredient is added – fatback and/or bacon fat.  Traditionally, this was a piece of fatty pork cured in salt.  If that wasn’t available grease from the morning breakfast would suffice.  Most often bacon grease is what I have on hand and I use it generously.  Bring the ingredients to a boil and then, turn down the heat to a low-medium.  Cook the beans until they are a light reddish-brown color and soft.  This will take 2-4 hours.

Harris Elementary sign. Elaine taught here for 11 years and had 4 of her grandchildren in her class.

Corn bread

KENTUCKY CORNBREAD
1 egg 1 c. buttermilk 1/2 tsp. baking soda 1/2 tsp. salt 1 c. white cornmeal (approx.) Beat egg, buttermilk, baking soda and salt together. Add cornmeal. Batter should be of medium consistency.Can be fried in greased skillet like pancake or can be baked in cornstick molds. If molds used, should be preheated and greased with small amount of butter. 350-500 degrees until golden brown.

Fudge

Ingredients

1 7oz jar marshmallow creme
2 cups chocolate chips (or chip flavor of choice)
1 1/2 sticks margarine
5 oz low-fat evaporated milk
3 c. granulated sugar
1 t. vanilla extract

Directions

Line a 13x9 baking dish with foil. Set aside.

Combine margarine, evaporated milk and sugar in a large pot over medium heat. Stirring very frequently, bring to a simmer. Once mixture is simmering steadily, set timer for 5 minutes and cook, stirring very frequently, scraping sides to ensure all sugar gets mixed in.

At the end of 5 minutes remove from heat. Immediately stir in marshmallow creme, chocolate chips and vanilla extract. Stir vigorously until all ingredients are incorporated and mix is smooth. Pour into prepared pan and let stand 2 to 4 hours or until solid.

Cut into 7 rows the short direction and 10 rows the long direction. Makes 70 pieces.

Number of Servings: 70

Corn Chowder

Ingredients

1/2 cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups chicken stock
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Directions

1  Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.

2  Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.

3  Mix the half and half into the chowder just before serving warm it but don't let it boil.

Peanut butter blossoms 

Ingredients

½ cup granulated sugar
½ cup packed brown sugar
½  cup creamy peanut butter

½ cup butter or margarine, softened

1 egg

1 ½ cups Gold Medal™ all-purpose flour

¾ teaspoon baking soda

½ teaspoon baking powder

Additional granulated sugar

About 36 Hershey's® Kisses® Brand milk chocolates, unwrapped

Steps

1.       Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
2.       Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
3.   Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack
 
Zucchini bread 

Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini

Directions
1  Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

2  Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3  Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.

4  Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Pudding Salad

1 container of cottage cheese
1. container of cool whip
1 small container of orange jello
1 can of Mandarin oranges
1 can of pineapple

Mix all ingredients together