Great Grey Outfitters Favorite Recipes

Favorite Recipes

Carrot Supreme

6 medium Carrots, cut into large matchsticks
Salted water
3/4 cup Margarine
2 medium Onions, thinly sliced
2 tblsp Flour
1 cup Water
2 tsp Chicken bouillon powder
1/2 tsp sugar

Cook carrots in salted water until tender. Drain.

Melt margarine in fry pan.
Add onions.
Sauté until onion is soft and clear.
Mix in flour.
Stir in water, bouillon powder and sugar until it boils and thickens.
Add carrots

Serves 4

Corn Chowder

4 slices Bacon, diced
1 medium Onion
2 cups Kernel corn
1 1/2 cups Raw potato, diced
10 oz Cream of mushroom soup
3 cups Milk
1/2 tsp Salt
1/8 tsp Pepper

Put bacon and onions into a large pot.
Sauté together until onion is clear and limp.
Add next 6 ingredients.
Bring to a boil.
Cover and simmer until potatoes are cooked.
Stir occasionally.

Makes 6 cups

Coconut Cookies

1 cup Butter
1/2 cup Brown sugar
1/2 cup White sugar
1 Egg
1 cup Coconut
2 cups Flour
1 tsp Cream of tartar
1 tsp soda

Cream butter then add both sugars.
Stir in egg.
Mix flour, cream of tartar and soda together and add to the butter mixture.
Add coconut.
Roll in balls and press with fork.

Bake at 350'F for 8 minutes or until golden brown.

Matrimonial Cake

Base:
1 1/4 cup Flour
1 1/4 cup Rolled oats
1 cup Butter
1 cup Brown sugar
1 tsp Soda

Mix all together until it crumbles.
Pat into a 9"x9" pan except for 1/2 cup. Save this to put on top of date filling.

Filling:
1/2 lb Dates, chopped
3/4 cup Water

Mix together in saucepan.
Cook until it thickens.
Spread on base.
Sprinkle reserved crumbs on top.

Bake 350'F for 30 minutes.

Flapper Pie

Crust:
1/4 cup Butter
1/4 cup Graham wafer crumbs
1/4 cup White sugar

Mix together.
Reserve 1/4 cup for top of filling.
Pat remainder into a 9" pie plate.

Bake at 350'F for 10 minutes.

Filling:
2 1/4 cup Milk
3/4 cup White sugar
1/2 cup Flour
1/2 tsp Salt
3 Egg yolks
1 tsp Vanilla
1/4 cup Milk

Heat first amount of milk.
Stir sugar, flour and salt together.
Mix in egg yolks and second milk.
Stir into hot milk.
When thickened, add vanilla.
Pour into pie shell.
Sprinkle with reserved crumbs.

Serve with whipped cream.