Mimi's Recipe Box

 

This recipe is from Grandma Martha Winnes. She always had dessert on hand. This is an easy one to mix up.

You can never try to many artichoke dips and you can never have too many artichoke dip recipes. This was a favorite -- until someone developed an allergy to shellfish. Still, it's worth sharing for those without allergies.  

Doris substituted the butterscotch chips with chocolate chips, which may explain the Bickle family's love of all things Reese's. Either way, these are yummy!  

When John, Kaitlin and Sarah were little, we liked to make ice cream in our ice cream machine. This is a basic recipe that you can add anything to to flavor it. This post card made a great recipe card, don't you think?

This recipe is one of my go-to soup recipes. It's easy, quick, and the ingredients are inexpensive. Plus it hits the spot. I got the recipe from Tami Connelly, who served it when we stayed with them over a hunting weekend.  Ingredients: about 5 stalks celery, sliced 1 onion, diced 1 clove garlic, minced or 1/2 tsp garlic powder (or more garlic to taste) 1 Tbsp butter (or margarine for dairy free) 1 Tbsp water, if desired 6 cups chicken stock OR 6 cups hot water + 6 chicken bullions  about 5 carrots, sliced about 2-3 large potatoes, diced 1/2 tsp salt 1/4 tsp pepper 3/4 tsp dill weed Instructions: In a large saucepan, sauté the celery, onions and garlic in butter with water. Add chicken stock, carrots and potatoes. Heat to boiling then turn down heat and simmer for 20 minutes or until the potatoes and carrots are cooked. Add salt, pepper and dill weed and simmer a few more minutes.

Grandma Evelyn Milleville is Martha Winnes' grandmother. Here is the original recipe she gave to Martha.  After a long road trip to visit his grandparents, Opa looked forward to a pot of rice ready for the family to have. It was sweet and filling (and cheap to make for a crowd)! When I grew up and travelled to Wisconsin to visit he would have a pot of rice pudding ready for me to eat.  1 C Long grain Rice 2 1/2 qts Milk 1 stick cinnamon 1 t Salt  3/4 C Sugar (more to taste) Put rice, milk, cinnamon and salt in 4 qt kettle. Stir constantly to avoid scorching. As rice thickens gradually add more milk. When rice is almost done (about 1/2 hr) add sugar to taste, about 1 cup. Add remainder of milk continually stirring until rice is creamy (about 1/2 hr). Pour into a bowl to thicken and cool (not a plastic bowl as the rice will become thin.) Cover and refrigerate Variations:  1 2/3 c rice, 14 c milk 1 c rice, try 9 1/2 c milk not more salt, but may add more sugar.