Herself's Recipes

I found two recipes for meat stuffing in my grandmother’s recipes, both are listed here

4 medium potatoes
1 small onion diced
1 Tbsp diced celery
1 tsp chopped parsley
1/4 ground beef
1/2 tsp poultry seasoning
1/4 pound butter
1 egg, beaten
1 tsp aromatic bitters
1/2 tsp salt

Peel and boil potatoes
Saute onions, celery and parsley, in a small amount of the butter, in large skillet Add meat to skillet and cook until done
Drain and mash potatoes with remaining butter
Combine all and mix well
Let stuffing cool before stuffing bird

2 1/2 pounds lean ground beef
2 medium onions diced
salt, pepper, poultry seasoning to taste
2 large potatoes
Simmer meat and onions together slowly until done
Boil and mash potatoes
Combine ingredients and cool before stuffing bird

I can’t date the paper my grandmother cut this out of, but on the back side is an add for a box of 24 Hershey Chocolate Bars for 85 cents.

8-10 sliced sweet potato or yams
1/4 lb butter
1 cup unpacked brown sugar
12 oz. chicken broth
8 oz. pineapple juice
1 tbs. Molasses

Combine all ingredients in sauce pan on medium heat until steaming hot.
Layer potatoes and sauce in crock pot.
Cook on high for 4 hours or low for 8 hours.

Drain off excess sauce prior to serving.

Extra sauce is great for candied carrots, or to baste a ham.

Sweet potatoes are about the healthiest vegetable you can eat and it is one of the lowest in calories packing the most nutrition per calorie you are likely to find.

To entertain the children ( and cooks ) wash a sweet potato. Put toothpicks in the sides about 1/3 down from the top. Put the potato in a jar using the toothpicks to hold it up on the rim. Fill the jar with water. In a week and a half to two weeks the potato will bud and you’ll have a sweet potato vine growing in your kitchen. Down here in Houston they are grown as an ornamental plant in gardens.