Frozen Lemon Pie-from the Kitchen of Glenda (Thompson)

• 3 egg yolks
• 1 egg white
• 1 cup whipping cream
• 1/2 cup sugar
• 4 Tablespoons lemon juice
• rind of 1/4 lemon
• vanilla wafers

1. Beat egg yolks and all but 1 Tablespoon sugar together in top of double boiler.
2. Add lemon juice and rind. Remove then thick and chill.
3. Beat the egg white and add the 1 Tablespoon sugar.
4. Whip the cream until it still runs from the spoon (not stiff). 
5. Fold the 3 mixtures together.
6. Put a layer of crushed vanilla wafers in a tray lined with waxed paper. Pour cream micture on top of crumbs. Cover with more crumbs and freeze.
7. Serves 6

Note from Glenda-I double this usually as you can keep it for 2 to 3 weeks. 

Peggy in Marlene's kitchen making recipe.

Grandma Grace's Cornbread

Cornbread 

• 1 egg

• ¾ teaspoon salt

• 3 teaspoons baking powder

• 2 teaspoons sugar

• 1 cup sweet milk

• ½ cup flour

• 1½ cups cornmeal

• ½ stick oleo (or butter), melted

• Additional fat/oil for greasing the skillet

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Instructions1.

      1. Preheat oven to 400°F.

2. In a bowl, beat together eggs, salt, baking powder and sugar.

3. Add the sweet milk, flour, and cornmeal. Mix until combined.

4. Melt ½ stick of oleo (or butter) in an iron skillet..

5. Pour the melted oleo into the batter and mix well. 

6. Grease the iron skillet (you can use a bit of the melted oleo) and pour the batter into it.

7. Bake at 400°F for about 20 minutes, or until a toothpick inserted in the center comes out dry—not wet or sticky.

8. Cool slightly, slice, and serve warm.

2. 

   
   

Cat Smoothie by Grace Oberhardt 2023

 

Awesome Smoothie by Grace Ann Oberhardt

 

Army Chocolate Chip Cookies

This is a recipe by Tanner Oberhardt. He is 8 years old and enjoys cooking (and the military!)

Aunt Bert's Cold Cure

Cold Cure

8- lemons

Boil until mushy, add tea bags

Cinnamon stick

Ginger

Local honey

1 gal water

Whiskey as desired

My great aunt Bert (Bertha Pauline Langston Kimbrough 1887-deceased) was my grandmother's (Grace Ann Langston Thompson) sister. She worked as a nurse in Stigler Oklahoma and lived with my grandmother for awhile. 

Sweet and Sour Meatloaf

My sister was visiting recently and  told me that this recipe was our Aunt Claudeens'. Claudeen is such a wonderful cook and I know our Mother used many of her recipes. Our Mother has passed away, this past January. We miss her dearly. I made this meatloaf recently for my daughter that was expecting her second baby. Grace Ann has since been born, she is beautiful and healthy and I'm so happy that I will be able to share these family recipes with her and her brother.

Sweet and Sour Meatloaf

1 8 oz can of tomato sauce
1/4 cup brown sugar(Mother's note says to use more)
1/4 cup vinegar
1 tsp prepared mustard
1 egg
1 small onion
1/4 cup crushed crackers(we always use saltines)
2 lbs ground chuck
1 1/2 tsp salt
1/4 tsp pepper

Mix tomato sauce, mustard, sugar, vinegar.

Mix the rest of the ingredients like normal meatloaf. Mix in 1/2 of the sauce.

 Form and put in loaf pan or on baking sheet. Top with the rest of the sauce.

Bake 400 degrees for 45 minutes.