Chuck’s Pizza Sausage

by Mrs Marvel

I can only guess that the “Chuck” who came up with this pizza sausage recipe is my Uncle Chuck, Gram’s oldest child. Mom can probably shed more light on that.

My family recently strayed from our usual of pepperoni and black olive toppings, and have been enjoying sausage and pepperoni on our pizza. The local pizza parlor has a very good sausage they use. And, they are inexpensive. And they deliver. :-)

My guess is that the meat used in this recipe is ground pork.

Chuck’s Pizza Sausage

1# meat

1/3 clove garlic

1 tsp anise

1/8 tsp oregano

1/16 tsp basil

Fry

Chili Baked Short Ribs

by Mrs Marvel

Here’s a delicious sounding recipe for beef short ribs that could be made in the oven or adapted to a slow cooker/crock pot. Beef short ribs are meatier than pork ribs and larger. It sounds very very good.

Chili Baked Short Ribs

3 lb beef short ribs – Marinate with

Salt

1 c tomato juice

1/2 c water

1/4 c cider vinegar

2 tbsp soy sauce

2 tbsp oil

2 tbsp dark brown sugar

2 tbsp chili powder

1 tbsp minced onion

1/2 tsp celery seed – optional

Put beef in a bowl. Pour over the remaining ingredients. Let stand over night. Place meat & marinade in a shallow baking dish & cook in 350 over 2 hr. Baste a few times.

It’s Official

by Mrs Marvel

Please update your bookmarks. Gram’s Recipe Box has our own domain now! The old url will redirect to our domain, but please start using the direct url. Tell your friends and neighbors!

So, why did we decide to go to our own domain? Well, there was another site using a very similar name on another blog service, and I felt it best to ensure there was never a question of identity.

Thanks for visiting & happy cooking!

Chicken Casserole

by Mrs Marvel

You surely thought I had abandoned you, but in fact I was just enjoying the long weekend. Well, enjoying might be a stretch of the meaning of that word. My daughter had a flu bug and I’ve been preparing for a big weekend coming up July 10th/11th. It’s a big history timeline and my group will be in the frontier area. If I can pull it together, the camp cook is willing to try making the Upside Down Prune Cake in the Dutch oven over a campfire. I’ll let you know if that happens, and I’ll try to take some photos!

We’ve exhausted the sweets in the recipe box, so unless I find any more squirreled away, we are moving on to main dishes. Today we have Chicken Casserole. Sounds pretty good and I might try a lightened version for dinner.

Chicken Casserole

1 can celery soup

1/2 c mayonnaise

1 c French style green beans

1/2 c cooked rice

2 c cubed turkey or chicken

1 small can water chestnuts, sliced

Top with Pepperidge Farm stuffing, moistened as for use in a fowl or buttered crumbs

45 min – 350

Shortbread (Fidelis Cook Book)

by Mrs Marvel

In my opinion, shortbread is the quintessential snooty cookie, yet it is somehow a simple and humble treat when you deconstruct it via a recipe. It is simple and easy to make but has such an impressive output. It seems like it should be difficult. One of my favorite cookies for shipping overseas because it holds up well, shortbread is delicious when laced with lemon or almond extract, dipped in chocolate or used as the base for your strawberry shortcake.

These cookies feature the multicolored confetti sugar I remember from Mrs Parr’s house when we were very young. Note that although the recipe doesn’t say so, you will need to refrigerate and then slice the rolls.

Shortbread (Fidelis Cook Book)

1 c light brown sugar

2 c butter

4 c flour

Mix very thoroughly

Shape in rolls. Roll in colored sugar. Bake at about 325-350. Will burn quickly.