Favorite Recipe (#52Ancestors Week 14)

 

Week 14 -- Favorite Recipe

Since I’m trying to play catch-up after being out of town, this post will be fairly brief.

Recipe #1 is from my grandmother, Lillian Williams, based on what she told me when I (as a newly-wed) asked her for her chili recipe.  Recipe #2 is from my great-grandmother, Minnie Loftis Williams, via my grandmother.  Recipe #3 is also from my grandmother.

Grandmother’s Chili

First you cook your beans (any kind you want, as many as you need).

Cook your meat (amount depends on how many beans you cooked).

Season it until it tastes right, and that’s all there is to it!

Grandma’s Chess Pie

Barely beat 4 whole eggs and add 2 cups sugar, 1 stick butter (not margarine), 4 Tbsp. cream or milk, 1 tsp. vanilla, pinch salt.  Pour into pie shell, bake at 400 or 375 for 30 minutes or until knife comes out clean.

Grandmother's Rolls
1 cup Crisco
1 cup boiling water
1/2 cup sugar
1 tsp. salt
1 cup lukewarm water
1 egg, beaten
6 cups plain (all-purpose) flour
1 yeast cake or pkg.

Mix Crisco, sugar, salt, and boiling water, dissolve and cool.
Put yeast in lukewarm water and dissolve.
When first mixture is cool, add egg and yeast. Stir well and add flour all at once. Place in large greased bowl for a few hours. Knead, then roll as desired (at least 1/2" thick). Let rise till double (about 2 hours). Brush tops with melted butter, then bake at 400 for 5-6 minutes till brown.