Grandma Birrell's Chili

It's 3:30 in the afternoon and the sun is shining but with the windchill it is 22 degrees, BRRRRR!!!  This caused me to think that I needed a pot of chili and cornbread for dinner.  I remembered that I had Grandma Birrell's chili recipe.  The beans are never cooked with the chili and this is supposed to not cause as much...humph, how to I put this delicately, oh heck, GAS.

4 pounds ground beef - Chad don't have a cow, I didn't use this much

1 large onion

1 teaspoon salt - I omitted this

1 teaspoons chili powder

1 teaspoon garlic salt

2 teaspoons cumin

2 teaspoons oregano

2 can tomatoes - My family doesn't like chunk tomatoes so I ran them through the blender first

2 cups water

1 can kidney beans

Brown ground beef, onion and salt.  Drain off grease then stir in remaining ingredients.  Simmer 1 hour.  Heat kidney beans in separate pan.  Serve separate so each person can mix to their own liking.

Refrigerator Oatmeal Cookies

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

1 cup cake flour
1/2 teaspoon soda
1/4 teaspoon salt
2 cups oatmeal
1 cup chopped coconut
1/2 cup shortening
1 cup sugar
1 egg
1 1/2 cup evaporated milk
1 teaspoon vanilla

Sift dry ingredients together. Add oatmeal and coconut. Cream shortening and sugar until light. Add egg and beat well. Mix with milk and vanilla. Add to dry ingredients to creamed mixture alternating with milk and vanilla. Mix thoroughly.

Form into rolls, wrap in waxed paper and chill overnight in refrigerator. Slice 1/8" thick and place on greased cookie sheet and bake at 400 for 12 minutes or until light golden brown.

Chewy Oatmeal Cookies

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

1 cup shortening
2 cups firmly packed brown sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 eggs
1/4 cup boiling water
2 cups sifted flour
2 cups oatmeal

Blend shortening, sugar and vanilla with salt and eggs until light and fluff. Dissolve soda in boiling water then mix with egg-shortening mixture. Add to flour to mixture and mix until smooth. Drop cookie dough from spoon to buttered cookie sheet. Bake at 400 for 10 - 12 minutes.

Oatmeal Cookies

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

1 1/2 cup shortening
2 cups sugar
4 eggs
2 - 4 cups raisins - cooked until tender
2 teaspoon soda dissolved in 10 tablespoons raisin water
4 cups oatmeal
4 cups flour
1 teaspoon salt
2 teaspoon cinnamon
1/2 to 1 teaspoon allspice
1/2 teaspoon nutmet
1 teaspoon vanilla
nuts

Bake at 360 about 13 minutes. You can adjust amount of raisins to your own taste.

Oatmeal Date Squares

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

2 eggs
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup oatmeal
1 cup chopped nuts
2 cups chopped dates

Blend eggs, sugar and vanilla until light and fluffy. Mix dry ingredients together; then stir into egg-sugar mixture. Blend oats, nuts and dates into batter. Spread in buttered 9"square pan. Bake in slow oven, 325, for 35 to 40 minutes or until brown. Cut into squares while still warm and dust with powdered sugar if desired.

Apple Pie Squares

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes. I am guessing at some of this because the directions are not making much sense.

Crust -
2 1/2 cups flour
1 teaspoon sugar
1 cup margarine or butter
1 egg yolk
milk

Mix cut margarine into flour and sugar. Put egg yolk in a cup and fill with milk to make 2/3 cup. Mix with fork and add to the flour mix.

Filling -
2 handfuls cornflakes
8 - 10 apples, slice
1 cup sugar
1 teaspoon cinnamon
1 egg white
powdered sugar and water

Roll 1/2 crust to fit a long cookie sheet. Crumble flakes over crust. Place sliced apples on top. Sprinkle with sugar and cinnamon. Put onto crust. Roll other 1/2 crust and place on top of apples. Spread the beaten egg white on to crust. Bake at 350 for 45 minutes to 1 hour. While warm glaze with powdered sugar and water.

Toffee Butter Cookies

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

1 cup butter
1 cup brown sugar
1 egg
1 teaspoon vanilla
2 cups flour

Mix together and spread in pan. Bake at 350 for 15 minutes. While still hot spread 6 Hershey candy bars on top and sprinkle with nuts.

Boston Creme

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

2 cups sugar
1 large can milk - sweetened condensed or evaporated, it doesn't specify
Caramelize 1 cup sugar in frying pan, add 1/4 cup milk then the other sugar and the other milk.

Cook slowly stirring constantly until firm soft ball stage. Remove from heat and begin to beat. When ready to set up add 1 cup nuts, coconut and a pat of butter. Pour into buttered pan.

Butter Toffee

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

1 1/4 cup sugar
2 tablespoons syrup (karo white)
1/4 cup water
1/2 lb. butter
1/3 cups ground almond

Cook in heavy pan to crack stage (375-380). Pour on buttered sheet spread with chocolate chips or plain chocolate and sprinkle with 1/2 cup ground walnuts. Mark into squares while toffee is hot. Cooking time about 10 minutes after starts boiling. Stir quite a bit as it browns and burns fast.

Rocky Road Fudge

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.
2 cups sugar
3/4 cup milk
2 tablespoons syrup - I am assuming karo but it doesn't say
2 square bitter chocolate
4 tablespoons cold water
1/4 teaspoon salt

Cook slowly, stir constantly to soft ball stage. Pour into bowl and cool. Add 1 tablespoon butter.

12 large marshmallows
1 cup nuts
1 teaspoon vanilla
peppermint

Cup up the marshmallows. When fudge is cool beat until it begins to set then stir in nuts, marshmallows and flavoring. Pour into buttered pan until cool and cut in squares.

Fudge Bars

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

2 eggs
1 cup sugar
1/2 cup melted butter
2 squares bitter chocolate
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup flour
nuts

Beat eggs, add sugar and beat again. Add melted butter, melted chocolate, vanilla and salt, beat again. Add flour and mix until smooth. Add nuts. Bake 350 for 25 minutes.

Goof Ball

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

Blend:
1/2 cup brown sugar
1 cup white sugar
1 cup white karo syrup
1 cup peanut butter
5 cups Special K

Mix together and form into bals, no cooking necessary.

Lemon Bread

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

1/2 cup shortening
1 cup sugar
2 eggs slightly beaten
1 2/3 cups flour
1/2 teaspoon salt
1/2 cup milk
1/2 cup chopped nuts
1 teaspoon baking powder
grated rind of 1 lemon

Cream shortening and sugar. Add egg, dry ingredients, milk, lemon peel and nuts. Bake in 1 large or 2 small loaf pans lined with wax paper.

Topping

Use juice of lemon mixed well with 1/2 cup sugar.

As soon as the bread is removed from the oven drizzle lemon and sugar mix over slowly so it will soak in well. Remove from pan when slightly cool.

Pumpkin Raisin Bread

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

2/3 cup shortening
2 2/3 cup flour
4 eggs, beaten
2 cups pumpkin (1 small can)
2/3 water
3 1/2 cup flour
1/2 teaspoon soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup raisins or dates
2/3 cup nuts, chopped

Cream shortening, sugar, eggs, pumpkin and water, then gradually add the dry ingredients which have been sifted together. Add raisins and nuts along with the flour, etc. Grease and flour 3 loaf pans 4 1/2" x 8 1/2" x 3 1/2". Bake at 350 for 1 hour but test with toothpick for doneness.

Cheese Ball

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

16 oz. Philedelphia cream cheese
1 teaspoon grated onions
2 teaspoon horseradish
4 drops tabasco
1/2 cup finely chopped beef

Mix together then roll in 1 cup pecans and form inot a cheese log. Will freeze.