George - Grandma Raymonds Recipes: Recipes From Vermont

Grandma Raymond's Recipes by Peggy Sue George This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you like to share this book with another person, please purchase an additional copy for each person you share it with. Copyright 2015 Peggy Sue George . All rights reserved. Including the right to reproduce this book or portions thereof, in any form.

No part of this text may be reproduced in any form without the express written permission of the author. This cookbook is dedicated to my children, Franklin Edison George III and Corinne Elaine Angelique George. It is my hope that you will use and enjoy your Great Grandmother's recipes and past them along to your own children and grandchildren. Introduction As one walks through the Scottsville Cemetery, in Danby, Vermont, it is easy to miss my grandparent's gravestone. It is just a small, granite marker with a carved cross. Their names and the years both were born and died are carved into the stone.

The gravestone doesn't do justice to the lives my grandparent's led. I never knew my grandfather, Daniel Ira Raymond. He died, twelve years before I was born. But, I feel like I knew him because of all the stories my grandmother, Lizzie Bell Stone Raymond told me about him. Growing up, my Grandmother Raymond was always a part of my life. My parents, siblings, and I lived with her, so there was rarely a time when my Gram wasn't present.

Some of my earliest memories are those of Gram in the kitchen, cooking. Usually, while Gram cooked, she would tell me a story to keep me entertained. Most of the time, the stories were about how things were when she was a little girl. As I grew older, the stories gave way to cooking instructions. At the time, I did not realize how precious Gram's recipes were. Gram died before I became a mother.

With a family of my own, I found myself yearning for her cooking wisdom. What follows is a series of recipes that my grandmother taught me. By recreating them and putting them into print, I hope to honor my grandmother's memory. Peggy Sue George BREAKFAST RECIPES Grandma Raymond's Home Fries 2 large onions diced. (Red onions work best.) 8 large Russet Potatoes diced. 2 sticks of unsalted butter. 6 tablespoons of bacon grease. cup finely chopped parsley. cup finely chopped parsley.

Garlic salt to taste.

1. Melt of the butter and bacon grease into a large skillet.
2. Fry the diced onions, peppers, and potatoes until the potatoes are fork tender.
3. Add of the parsley and season with garlic salt to taste.
4. Repeat steps 1 3.

Serves 8 Grandma Raymond's Egg Surprise 1 dozen eggs 2 large onions diced 2 large green bell peppers diced 4 cups diced ham 2 sticks of unsalted butter 6 tablespoons of bacon grease 2lbs bacon cooked crispy and crumbled 2 lbs shredded cheese mexican blend 4 cups Mild Salsa 1 cup milk Garlic Salt Ground black pepper

1. Crack eggs and put them in a large mixing bowl.
2. Mix in the milk.
3. Melt bacon grease and 1 stick of butter in a large skillet.
4. Scramble the eggs until well scrambled.

1. Put the cooked eggs aside in a large bowl.
2. Melt the bacon grease and another stick of butter in another skillet.
3. Fry the onions, peppers, and ham until lightly golden brown.
4. Put the eggs on the bottom of a large baking pan.
5. Top the eggs with the onions,peppers, and ham mix.
6. Put the bacon crumbles on top of the pepper, onion, ham mixture. Top with salsa.
7. Top everything with the shredded cheese. Sprinkle lightly with garlic salt and ground black pepper.
8. Cover the pan with foil.
9. Bake at 350 F until the cheese melts

Serves 6-8 Grandma Raymond's Special Toast 1 loaf white sandwich bread 1 dozen eggs 2 cups milk 1 cup maple syrup 3 teaspoons ground cinnamon 3 teaspoons ground nutmeg 3 teaspoon granulated sugar 6 tablespoons bacon grease 2 sticks of unsalted butter

1. Crack eggs into a large bowl.
2. Mix eggs and milk.
3. Mix cinnamon, sugar, and nutmeg in a small bowl.
4. Melt half the bacon grease and a stick of butter in a large skillet.
5. Dip slices of bread into the milk & egg mix. Quickly place bread slices in the skillet.
6. Fry until golden brown.
7. Sprinkle with cinnamon, nutmeg, sugar mix and top with maple syrup drizzle.
8. Serve warm.

Grandma Raymond's Raspberry Celebration Breakfast 10 small containers of Raspberry yogurt 2 pints fresh raspberries 2 large containers of frozen non dairy whipped topping 10 cups milk Fresh mint leaves

1. Empty 5 yogurts into a blender & add 5 cups milk.
2. Pick out 10 whole berries and set aside. Put of the rest of the berries in the blender.
3. Blend until smooth.

   Pour into a pitcher.

4. Repeat steps 1 -3.
5. Pour equal amounts into 10 glasses. Garnish with whipped topping, a berry and mint leaves.

Serves 10. Grandma's Birthday Breakfast 4 cups steel cut oatmeal cup raisins 1 teaspoon ground cinnamon 1 teaspoon nutmeg cup chopped dates cup granulated sugar stick of butter. 4 cups water

1. Boil water.
2. Add everything else to the pan.
3. Cook, stirring frequently, until the oatmeal is kind of a pasty texture.

Serves 3 or 4 Grandma's Bacon Balls 1 lb cooked bacon crumbled 2 cans of refrigerated bisquit dough 6 tablespoons bacon grease 1 stick of unsalted butter 1 bottle commercial barbeque sauce

1. Open bisquit dough. Separate each bisquit. Put raw dough on a plate.
2. Melt butter and bacon grease in a skillet.
3. Roll each bisquit in bacon crumbles and roll into a ball.
4. Drop into skillet and fry until dough is done.
5. Serve with barbeque sauce for a dip.

Serves 2-3 Grandma Raymond's Sausage Scramble 1 dozen eggs 2 pounds pork sausage 1 large onion diced 1 large bell pepper diced 2 cups milk

1. Crumble the sausage into a pan.

   Fry until almost done. Add the onion and peppers. Fry.

2. Crack eggs and mix in a bowl with the milk. Add to the pan. Fry until eggs are done.

Serves 4 6. Grandma Raymond's Peanut Blobs 1 large jar of creamy peanut butter 1 can sweetened condensed milk 1 bag semi sweet chocolate chips 1 16 oz jar roasted peanuts salted 1 lb raisins 2 cups granulated sugar 2 cups water

1. Boil water.
2. Add sugar. Stir.
3. Add all the peanut butter. Stir well.
4. Dump in the condensed milk. Stir well.

1. Add the chocolate chips.
2. Boil everything until the mixture forms a medium textured ball when dropped into ice water.
3. Line a pan with wax paper. Dump in the peanuts and raisins and spread out into a single layer.
4. Pour the hot mixture over the peanuts.
5. Let cool for 6 hours in the fridge.

   Cut into bars.

Serves 10 12 Grandma Raymond's Banana Bliss 4 large bananas peeled and sliced 1 pint sliced strawberries 2 8 oz containers Strawberry yogurt 16 oz sweetened pineapple juice 2 cups crushed ice

1. Place 2 sliced bananas, the strawberries, 1 container of yogurt, 8 oz of pineapple juice, and 1 cup crushed ice in blender.
2. Blend on high until smooth. Pour into glasses.
3. Repeat steps 1 and 2.

Serves 4 6 LUNCH / DINNER RECIPES Grandma Raymond's Barbeque Casserole Serves 6 6 packages of Ramen Noodles 2 pounds hamburger 2 16 oz bottles commercial barbeque sauce 1 lb package frozen sweet corn 1 stick unsalted butter 6 cups water

1. Brown hamburger in skillet. Drain grease off.
2. Add butter to the pan along with water. Boil.
3. Open ramen noodles. Throw away spice packets.
4. Break up dry noodles add to pan.
5. Add frozen corn.
6. Cook for 4 minutes.
7. Add barbeque sauce. Cook for a minute.
8. Serve warm.

Topping ideas: Sour cream and chives, grated cheddar cheese and bacon bits, or sour cream and mild salsa.Next page