Kay's Family History and Genealogy

Kay's Family History and Genealogy

Family Recipes

Families are like fudge .. mostly sweet with a few nuts.

Army Stew

This is a stew that the kid's Dad brought back from the service and so far as I know all the kids liked it, and I still make it.

Beef cut in small chunks
carrots, onions, potatoes
Salt and Pepper to taste, you can use tabasco in moderation for a spicy flavor.
Tomato Sauce and a small amount of Ketchup (Heinz of course, your Dad would use no other.)

Saute the beef chunks and onions in a Dutch Oven until well browned. Add the tomato sauce, ketchup, tabasco, salt and pepper. Put enough water in this container to about half. Set it on an element of your stove and bring to a boil, when it has boiled, turn the element down to it's lowest setting. It needs to simmer for three or four hours. Watch the water content.

About one hour before dinner, add cut up carrots and potatoes (these will be cut in small pieces, almost diced) add these to the cooked beef. Check the spice level at this point you may have to add more salt and pepper.

Mix some flour and water together for thickening (use your own judgement), add to stew and put back onstove.

Gloria Joy (Hitchcock) Schaney

Snappin' Turtle Soup

  1. Clean and cook the turtle until tender, save broth.
  2. Clean meat off bones then cut the meat across the grain.
  3. Dice potatoes, carrots, celery, onions, and garlic cook in broth.
  4. When vegetables are about done, add turtle meat, couple hands full of noodles, salt, pepper, and a little tobasco.
  5. Link To: Turtle Catching and Cooking (Ohio Dept. Natural Resources)

Ross Schaney

Rivals Soup

5 medium potatoes-- shred or dice
1 Medium onion--chopped
1/2 Cup celery--sliced fine
1/4 Cup fresh parsley--chopped
salt and pepper
7-8 Cups water

Cook above until very tender then add rivals.

1 cup flour

Use a small deep bowl.
Mix the flour and salt. Make a well.
Add 1 egg.
Stir together quickly with a fork.
Add slowly stirring to boiling soup. Cook 3-4 minutes. Remove from heat. Add 1 cup sour cream. If soup is too thick add milk or water.

Ella Nora (Bensing) Brobst, From Aunt Thelma (Biggin) Brobst

Ginger Snaps

1 pt molasses
1 pt lard
1 cup white sugar
1 cup brown sugar
1 cup water
3 Tablespoons soda
3 Tablespoons ginger
Flour to make a stiff dough 10-12 cups
375o 10 min--6 doz
I like a little softer cooky so I don't use as much flour. I put all ingredients in a bowl and mix by hand. Roll into a ball then flatten.

Ella Nora (Bensing) Brobst, From Aunt Thelma (Biggin) Brobst

Lemon Pie

1/4 cup lemon juice and grated rind of 1 lemon
1/3 cup of corn starch
1 Cup of sugar
2 egg yolks
Butter size of a walnut
2 cups boiling water

Beat together and stir into the boiling water. Boil 1 minute. Add butter after removing from heat. Meringue 2 beaten egg whites 4 Tablespoons sugar--2 at a time--beating. Bake in preheated oven 325o --20 minutes.

Ella Nora (Bensing) Brobst, From Aunt Thelma (Biggin) Brobst

Suet Pudding

1 Cup ground suet
1 cup baking molasses
1 cup raisins--ground
2 1/2 cups flour
1/2 teaspoon salt
1 cup water or milk
1 teaspoon soda
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg

  1. Mix raisins and suet
  2. Mix dry ingredients
  3. Combine above
  4. Add water and molasses
  5. Mix well Steam in buttered pan 3 hours. I know longer grind the raisins. I use a double boiler for steaming covered.

Foam Sauce for Suet Pudding

1 egg
1/2 cup butter
1 cup sugar
6 tablespoons of boiling water

Cream butter and sugar well. Beat and add yolk of egg then 1 Tablespoon water at a time beating between. Fold in beaten egg white. Make sauce just before serving. Serve over warm pudding.

Ella Nora (Bensing) Brobst, From Aunt Thelma (Biggin) Brobst

Fruit Cake

3/4 C. Flour
3/4 C. White Sugar
1/2 Tea. B. Powder
1/2 Tea Salt
1 LB. Pitted Dates
1 C. Maraschino Cherry
1 Tea Vanilla
3 Eggs
3 C. Whole Shelled Brazil Nuts (2 lb. unshelled)
3 C. Candied Pineapple
1 C. Coconut (if desired)

  1. Preheat oven to 300 Deg.
  2. Grease and line 9x5x3 pan with alum foil.
  3. Place flour, sugar, b. powder, and salt in sifter.
  4. In larger bowl place nuts, dates, and cherries.
  5. Sift flour mixture over these.
  6. Mix with hands until nuts and fruit are well covered.
  7. Beat eggs until foamy.
  8. Add vanilla, mix in nut mixture.
  9. Mix and spread evenly into pan.
  10. Bake 1 & 1/2 to 1 3/4 hours.
  11. Cool in pan on a wire rack.
  12. Remove from pan and remove foil.
  13. Wrap well in foil and refrigerate.
  14. When ready to serve, slice with sharp or serrated knife.

Barbara Faith (Brobst) McCurley

Popcorn Balls

2 Cups White Sugar
2 Tablespoons Butter
1/3 Cup Water
1 teaspoon Vanilla
1/3 Cup Karo
1/8 teaspoon Cream of Tartar
1 Pan of Popped Corn (6 quarts)

  1. Cook sugar, water , cream of tartar, and karo to 250 degrees F.
  2. Add butter and vanilla.
  3. Pour syrup slowly over corn, stirring corn constantly until all of syrup is used.
  4. Roll and press into balls.
    (Be very careful not to burn your hands. It is very hot!) You have to work quite fast before the syrup cools and hardens.
  5. When cold, wrap in plastic bags.

She has 2 little notations at the bottom.

  1. I used large element on left, on medium high, Turn to above HI.
  2. Best for popping - Pop eye

I don't think either one of them are valid hints anymore. I don't even understand the first one! Do you?

Barbara Faith (Brobst) McCurley - Transcribed by Kathy (McCurley) Kimpel

Note: If you want to make them like Aunt Barbara did... they have to be made REALLY BIG. Kay

M&M's Party Cookies

1 C. Shortening (butter flavored Crisco is good!)
2 3/4 C. Unsifted Flour
1 C. Brown Sugar
1 teaspoon Soda
1/2 C. White Sugar 1 teaspoon Salt
2 teaspoons vanilla 2 Eggs (or 1 Egg & 1/2 Tablespoons Water)
1 1/2 C. M & M's (Plain)

Blend shortening & sugars. Beat in vanilla & eggs. Sift dry ingredients together; add to the sugar & egg. Mix well. Stir in 1/2 C. M & M's, save the rest for decortating the top of each cookie.
(Now small size M & M's are available and entire amount can be added to the cookie batter and there's no need to decorate the top.)

Drop from teaspoon onto ungreased cookie sheet. Decorate with remaining M & M's if you prefer using large size. Bake at 375 degrees - 10 to 12 minutes. Makes about 6 dozen - 2 1/2 inch cookies.

From Kathy McCurley Kimpel passed down from her mom - 8/1969

Thelma's Fudge

41/2 cups sugar
1 can pet milk
2/3 stick butter
3 pkgs chocolate chips
Jar Marshmallow Topping
2 cups nuts

Place sugar, milk and butter over heat and stir constantly, boil moderately 8 minutes @ 225 degrees. Remove from heat, beat in 3 pkgs chocolate chips, jar marshmallow topping and 2 cups nuts. beat until ready to set use two 8 inch pans. Makes 5 pounds.

From Joy (Hitchcock) Schaney, this recipe came from Aunt Thelma (Brobst) Biggin.


2 cups sugar
2 cups white corn syrup
few grains salt
1/2 cup butter
2 cups pet milk
1 tsp vanilla.
1 cup nuts

Stirring occasionally, boil the sugar,salt and corn syrup to 245 degrees (very thick syrup) add butter, then milk gradually so that the mixture does not stop boiling at anytime. Stir constantly and cook rapidly to the firm ball stage (242 degrees). This mixture is very thick and sticks easily. At the last add vanilla and and nuts, stir thoroughly and put into a greased pan. Cool before cutting. Cut with a heavy sharp knife.

From Joy (Hitchcock) Schaney, This is Aunt Ella (Brobst) Mazey's carmel recipe.

This page was last updated on: , Copyright© 1998-2013
by Kay Starr Schaney