Sarah Roberts Recipes

The Roberts Homemade

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Grandma Edith Elaine Smith Kennard

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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....
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Momma Wendy E Roberts

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 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 ...
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Aunt DaNell Roberts (Burton)

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Chicken Chalupas 1 Dozen flour tortillas 4 Chicken breasts cooked and cubed 1/2 cup chicken broth 2 cans cream of chicken soup 1 (4 oz) can chopped green chilies 4 green onions chopped 1 pint sour cream (can replace with plain yogurt for lower fat) 1 small call sliced black olives 1 lb Monterey Jack cheese grated 1 lb Chedder cheese grated Put tortillas out so they can warm to room temperature, they will roll more easily if they are warm Boil chicken breasts. Set aside 1/2 cup broth. Cool and debone and cube chicken. In a separate bowl, mix together the following ingredients. Soup, green chilies, green onions, sour cream, olives, chicken broth, and the Jack cheese. Take 2 cups of this and add to the cubed chicken to make filling for the chalupas Now put a 1/2 cup of the mixture on a tortilla  and roll up. Set rolled tortilla in a long greased casserole dish. Do this with all 12 tortillas. Then take the remainder of the soup mixture without chicken and pour...
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