24 oz. frozen, shredded hash brown potatoes
3/4 cup shredded Monterey jack cheese
1 cup diced, fully cooked ham
1/4 cup chopped onion
4 eggs
1 can (12-oz.) evaporated milk
1/4 tsp. pepper
1/8 tsp. salt
Place potatoes in an 8″ square cake pan. Sprinkle with cheese, ham and onions. Beat eggs, milk, salt and pepper and pour over all. Cover and refrigerate for 30 minutes. Bake uncovered at 350 degrees for 55-60 minutes.
Frank Davis, who now resides in Michigan, comments on the Arkansas Cake Recipe: “Lena (Gervasi Richardson) was my next door neighbor and a very nice person. That cake had to be a good one,” Frank said adding. “I remember Lena as a very good cook.” Lena passed away several years ago. She and Frank resided along Goshen Valley Rd. near the Schaar Ln. intersection.
Peel and dice 3 cups of apples.
Add 1 cup of ground nuts.
In a bowlplace 2 cups of white sugar., 1 cup Wesson Oil, 2 eggs and 1 tsp. vanilla. Cream
thoroughly.
Add 2-1/2 Cups flour, 1 tsp. of baking soda, 2 tsp. baking
powder and 1 tsp. salt.
Mix all ingredients together. Pour into a greased 9×13 pan.
Bake at 350 degrees for 35-40 minutes.
Lena Gervasi Richardson
2 eggs
1/2 C water
1 C chopped onion
1/2 C chopped parsley
1 clove garlic, finely chopped
3/4 tsp. salt
1/2 tsp pepper
1/2 C bread crumbs
2-1/4 lbs. Ground Beef
Beat eggs slightly in large bowl. Mix in water, onion, parsley, garlic salt and bread crumbs. Add beef, mix well with hands to blend thoroughly. Shape mixture into 24 balls. Place on rack in shallow baking pan.
Bake in oven at 375 degrees for 25 minutes or until meatballs are cooked through.
I make these meatballs and keep in the freezer. They come in handy to have in a hurry.
Flora Dindo
Goshen, OH
1 cup oleo
2 cups white sugar
3 eggs
4 cups flour
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1 tsp. soda
1 tsp. baking powder
1 cup chopped walnuts
1 tsp. vanilla
1 cup raisins (cooked 5 minutes in 1 cup of water)
Mix all together and drop onto cookie sheets. Bake at 375 degrees for 10-12 minutes.
Eileen Harmon Roberts
Uhrichsville, OH
1/2 lb. spaghetti
1 can tomato soup
1 can milk
1 can sliced mushrooms
1 jar olives, sliced
1 8-oz. pkg. shredded cheddar cheese
1 stick oleo
bread crumbs
Cook spaghetti and drain. Pour soup into pan. Fill soup can with milk and add to soup. Heat and add cheese. When melted, mix well. Add olives and mushrooms. Stir in spaghetti. Place in casserole dish and top with crumbs. Slice oleo on top of crumbs. Bake until bubbly, about 45 minutes, at 350 degrees.
Susan Albury
1/2 lb. Bacon
1 lb. Hamburg
1 can kidney beans
1 can lima beans
1 baked beans
1 C catsup
1 C brown sugar
2 Tbs. Vinegar
2 tsp. mustard
Brown bacon and chop it up. Brown hamburg and drain. Mix cooked meat with remaining ingredients. Bake at 350 degrees for 1 hour.
Wanda Carlisle Golder
New Philadelphia, OH