Nelson Family Recipe Book.pdf

Nelson Family

Recipe Book

Table Of Contents

Breads

Soups

Vegetables

Salads

Main Dishes

Cake & Frostings

Cookies, Bars, and Lefse

Pies & Desserts

Beverages, Snacks, Jam, &

Pickles

103

Index

113

Dedication

This book is dedicated to Annie, Minnie, Edna, and Gladys,

the first Nelson cooks of my memory. Thinking of the

difficulties they endured every day to put three big

meals on the table (not to mention afternoon lunch)

without electricity, refrigeration, and modern

plumbing gives me a great appreciation for them all

and for the conveniences we take for granted.

We also want to thank everyone for sending so many

great recipes. Time didn't allow us to test all the

recipes, but the ones we did try were delicious! We

have no explanation for the fact that Olive's "Four

Fruit Compote" has 5 fruits or that DoLores's "Three

Bean Casserole" has 4 beans. We are also uncertain as

to whether lutefisk or bullhead are suitable

substitutions in Gary's "Cioppino." Please refer any

questions to the contributors.

A special thank you to Stacy for all the hours spent

at the computer typing and editing.

Joyce Mueller

April 1996

Stacy's Note:

Please check recipes you contributed to

this project for major errors that could

be problematic and alert the family.

Breads

Oatmeal Buns

Harriet Stanley

1 cup quick oatmeal

2 cups boiling water

1 teaspoon salt

½ cup molasses

1/3 cup shortening

2 eggs

2 packages dry yeast

½ cup warm water

5½ - 6 cups flour

Mix quick oatmeal and 2 cups boiling water. Add salt, molasses, and shortening.

(Boiling water will melt the shortening.) Let cool. Then add eggs and dry yeast dissolved

in ½ cup warm water. Add 5½ - 6 cups flour. Dough will be soft. Let rise once, then

form buns. Grease hands as dough is sticky. Let rise again. Bake 20 minutes at 350º.

I use my Oster bread hooks for these. Grease the top of the hooks so dough won't climb

them. Easy & fast.

Oatmeal Bread

DoLores Kounovsky

2 packages dry yeast

1 cup warm water

¼ cup dark molasses

½ teaspoon salt

½ cup flour

1 ¼ cups scalded milk, cooled to

lukewarm

¼ cup honey or molasses

1 egg

2 teaspoons salt

2 cups flour

2 tablespoons soft shortening

1 cup quick rolled oats

3 ½ cups flour

Makes 2 or 3 Loaves.

In a large bowl combine yeast, warm water, dark molasses, salt and ½ cup flour. Beat

until smooth and let stand in a warm place about 15 minutes. Add scalded milk, honey or

molasses, egg, salt, 2 cups flour, shortening and oatmeal. Beat 2 minutes with an electric

mixer. Gradually add about 3 ½ cups more flour. Form into smooth ball, cover bowl

and let stand 10 minutes. Knead dough for 5 minutes and shape into 2 or 3 balls. Cover

with bowl and let rest 10 minutes more. Shape into 2 or 3 loaves and place in 2 standard

loaf pans or 3 - 8" x 4" pans. Cover and let rise in a warm place 45 to 60 minutes, or until

doubled in bulk. Bake at 375º for 35-40 minutes.

Mother's Whole Wheat Bread

Alice Sullivan

4 cups whole wheat flour

7 cups white flour

1 cake yeast

2 ½ tablespoons sugar

3 tablespoons molasses

4 tablespoons shortening

3 teaspoons salt

3 ½ cups water

Bake 1 hour in 375º oven.

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