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Robert K. and Mary Lou Shaw
Family Favorite Recipes
Compiled by Michael Shaw July 5,2008
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Robert K. and Mary Lou Shaw Family Favorite Recipes
Table of Contents
From the kitchen of Karen and Bruce Blakely ................................................................... 6 BANANA BREAD......................................................................................................... 6 LENTIL SOUP ............................................................................................................... 6
From the kitchen of Verna Naylor Cleverly ....................................................................... 7 Verna’s fabulous fudge recipe: ...................................................................................... 7
Memories of Rhoda Lois Laird Naylor............................................................................... 7 From the kitchen of Maxine (Shaw) Owen........................................................................ 8
Potato Chip Cookies (Good! !) ...................................................................................... 8 From the kitchen of Pat Wheeler ........................................................................................ 8
Chocolate Frosting.......................................................................................................... 8 From the kitchen of Cheryl Shaw Markworth .................................................................... 9
Cottage cheese Salad....................................................................................................... 9 From the kitchen of Gayle (Shaw) Soren ......................................................................... 10
Piroski ........................................................................................................................... 10 Whole Wheat Bread...................................................................................................... 11 Snickerdoodles.............................................................................................................. 11 Crazy Cake.................................................................................................................... 12 My Rice Story ............................................................................................................... 13
From the kitchen of Allyson (Soren) Woodland............................................................... 14 Chicken Pocket Sandwiches ......................................................................................... 14 Chili Rellano ................................................................................................................. 14 Cream Cheese Fudge .................................................................................................... 15 Creamy Chicken Enchiladas ......................................................................................... 15 Cheesy Potato Casserole ............................................................................................... 15 Soft Sugar Cookies ....................................................................................................... 16 Scotcheroos ................................................................................................................... 16 Spinach and Feta Frittata .............................................................................................. 16 Chicken Tortellini Soup................................................................................................ 17 Lemon Basil Carrots ..................................................................................................... 17 Lime Chicken................................................................................................................ 17 Lemon Rice................................................................................................................... 17
From the kitchen of Alva Volk ......................................................................................... 18 FOUR BEAN SALAD.................................................................................................. 18 CHICKEN IN RICE ..................................................................................................... 18
From the kitchen of Tom and Annette Tucker.................................................................. 19
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Carmel Corn.................................................................................................................. 19 Brownies ....................................................................................................................... 19
From the kitchen of Ed Naylor ......................................................................................... 20 Peanut Butter Chocolates.............................................................................................. 20
From the kitchen of Marc Allen........................................................................................ 21 Cassava Cake ................................................................................................................ 21 Garlic Potatoes .............................................................................................................. 21
From the kitchen of Venetta Abbott ................................................................................. 22 Pavlova.......................................................................................................................... 22
From the kitchen of Kay Powell Howe............................................................................. 23 Carrot Pudding .............................................................................................................. 23 Easy Parmesan Chicken................................................................................................ 23 Strawberry Crispie Dessert ........................................................................................... 23 Lemon Pie ..................................................................................................................... 24
Memories of Venis Shaw Powell...................................................................................... 24 1970’s Ward Recipe Book................................................................................................ 25 From the kitchen of Garth Naylor..................................................................................... 27
Boston Brown Creme Candy ........................................................................................ 27 From the kitchen of Mary Lou Shaw................................................................................ 28
Wheat Berry Bread ....................................................................................................... 28 Shaw’s Stuff................................................................................................................. 29
Baking Bread with Grandma Mary Lou Shaw ................................................................. 29 Recipes From the Millers.................................................................................................. 31
Holly’s Sweet Potatoes ................................................................................................. 31 Melissa’s Chicken Caesar Salad ................................................................................... 31 Josh’s Marinating Sauce ............................................................................................... 31 Jared’s Broccoli and Cheese ......................................................................................... 31 Eldon’s Meatloaf........................................................................................................... 32
Ruth Venetta Naylor Abbott Dutton................................................................................. 33 From the kitchen of Shelby Venables............................................................................... 36
WRAPS......................................................................................................................... 36 Trifle ............................................................................................................................. 36
From the kitchen of Joan Richards ................................................................................... 37 Mexican Chicken .......................................................................................................... 37 Hamburgers................................................................................................................... 38 Baked Salmon Fillets .................................................................................................... 39
From the kitchen of Jean Garland..................................................................................... 40 Nasty Black Cake.......................................................................................................... 40 Garlic Chicken .............................................................................................................. 41 Cheap Punch ................................................................................................................. 42 7 Layer Cookie.............................................................................................................. 43 Apple Jumble ................................................................................................................ 44 Fried Rice...................................................................................................................... 45 Japanese Meal ............................................................................................................... 46 Sweet and Sour Chicken ............................................................................................... 47
Abigail Smith Abbott........................................................................................................ 48
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Memories of Josephine Cottam Shaw............................................................................... 49 Maxine Shaw Owen writes ....................................................................................... 50 Chyrl Shaw Markworth writes.................................................................................. 51 Beth Shaw Parker Writes .......................................................................................... 53 Robert Keith Shaw writes ......................................................................................... 54 Karen Shaw Blakely writes....................................................................................... 56
From the kitchen of Michael and Margo Shaw ................................................................ 57 Toasted Cheese Sandwiches with Tomato.................................................................... 57 Danish Sweet Soup ....................................................................................................... 57 Gluten Free Peanut Butter Cookies............................................................................... 58
Children, Siblings, Parents of Robert and Mary Lou Shaw.............................................. 59
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From the kitchen of Karen and Bruce Blakely
BANANA BREAD 1 c. sugar 1/2 c. butter 2 unbeaten eggs 1 1/2 c. mashed bananas (3 or 4) 1 T. lemon juice 2 c. sifted flour 3 t. baking powder 1/2 t. salt 1 c. chopped nuts Cream the sugar w/butter. Add eggs one at a time, beating well. Stir in bananas and lemon juice. Sift flour w/baking powder and salt. Add and mix quickly. Stir in nuts. Bake in greased 9 x 5 x 3 loaf pan at 350 degrees 1 hour or until done when tested.
LENTIL SOUP 1 1/2 c. lentils, washed 3 c. water 3 cans chicken broth 3 c. tomatoes, chopped (or 1 can of canned tomatoes) 1 c. onion, chopped 1 c. celery chopped 1 c. carrots, chopped 1/2 t. curry 1 small can tomato sauce 1 garlic pressed Dried Parsley (about 1 or 2 tablespoon) Dried Oregano (about 1 tablespoon) Salt and pepper to taste Cook in pan approximately 2 hours Enjoy!!!
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From the kitchen of Verna Naylor Cleverly Following are the notes from a conversation with Verna (Naylor) Cleverly. Verna is my mother’s sister. (Ruth Venetta (Naylor) Abbott, Dutton. Verna asked me to include this information in the “Smashing Shaw Recipe Book”. ( I think it is interesting to know, Verna is my Aunt, younger than I am. I was born in April, 1925 and Verna was born in September, 1925.) Verna did not like to cook, she liked to clean. She said, “Mother, (who was my grandmother) was a great cook, especially with making pies.“ Verna did not learn how she made those delicious pies. Verna would make fudge at twelve o’clock at night. She stated; “Mother would call out from her bed and say, “Verna, are you making fudge?“ Verna would reply, “No, Mother, I am not cooking fudge. It would permeate all through the house if I were.” Grandmother Naylor would just turn over and go back to sleep.
Verna’s fabulous fudge recipe: 2 tablespoons of cocoa 1/4 cube of butter 2 cups of milk (or if you want it rich, use cream.) 3 cups of sugar Mix it all together and cook it on the stove, (without stirring it), Cook until a half teaspoon full will make a soft ball when it is dropped into a cup of cold water. Pour it into a thickly buttered platter and let it set until it cools, at least until the bottom of the platter is luke warm. Add walnuts, if you like, and stir until the fudge softly hardens.
Memories of Rhoda Lois Laird Naylor Verna relayed an interesting tid bit about grandmother, (Rhoda Lois (Laird) Naylor. When the Naylor’s lived in Idaho, about 1910, Rhoda’s father, Edward Laird, would come over and stay the night with them. Rhoda would get up very early in the morning, take her fishing pole, get on her horse, and go catch a trout. She would prepare the fish for her father’s breakfast. Verna also stated that her mother was a great horsewoman. When the Naylors had the Hobble Creek Ranch, near Springville, Utah, in the 1930s, many relatives and friends would drive over for a visit. Grandfather Naylor, (Frank Sefton Sr.), would load their vehicles up with produce. There is much more to tell about Hobble Creek, like stealing the baby corn and creating princess corn dolls, swinging across Hobble Creek with your foot in a rope, being scared of rattlesnakes, etc. by Mary Lou (Abbott) Shaw, June 6, 2008
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From the kitchen of Maxine (Shaw) Owen
Potato Chip Cookies (Good! !)
2 cups butter (one pound) 1 cup sugar, 2 teaspoons of vanilla 4 cups of sifted flour 3 cups of crushed potato chips 1 1/2 cup chopped nuts Cream butter, sugar, and vanilla. Add flour and mix well. Stir in chips and nuts. Form into balls. Flatten on ungreased cookie sheet with bottom of glass dipped in sugar. Stick a nut on top of each cookie. Bake 350 degrees for fourteen minutes (?) Watch carefully--don’t overcook. Just lightly browned. (ENJOY !)
From the kitchen of Pat Wheeler A family friend that now lives in Hope Mills, North Carolina
Chocolate Frosting 1 box powdered sugar ( 16 ounces) 1/2 cup butter-----1 stick 1/2 cup unsweetened Hershey’s cocoa 1 teaspoon vanilla (real, not imitation) Enough milk to get the right consistency Beat until well mixed “Sooooo delicious and very chocolatey.”
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“This is my Dear Mother’s Recipe. This is a family favorite!” P. S. from Mary Lou: Pat would really like to come to our “Smashing Shaw Reunion.“ We have been friends here for many years, but she has moved to North Carolina to be near her family. She was pleased to send us this yummy recipe.
From the kitchen of Cheryl Shaw Markworth Cottage cheese Salad: 16 oz cottage cheese, 8 oz tub cool whip, 1 small jello package, About 2 cupts marshmallows, About 2 cups fruit ( bananas, pineapple (drained) strawberries (drained) or whatever! Just mix together and enjoy!
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From the kitchen of Gayle (Shaw) Soren I had to dig deep for some of these recipes. I haven’t used them in a long time. Mike’s right though, recipes do bring back memories. I would like to share some of my memories, as I share my recipes.
Piroski Piroski is a Russian recipe that I got from a neighbor at the USU Trailer Court. Ron use to take it to potlucks he had at his work at Tektronics. They kept requesting it. After the third time, I found it took me all morning to fix the big batches. I told Ron “no more.” So he took potato chips from then on. My kids always begged me to fix them. They are fun to put in their lunches. Later, when Janel was doing a school project on Russian foods, we found that they actually make it with salmon and bake it in a sour cream dough. It was a little dry. So this is definitely an American variation. Meat filling: 1 lb. ground beef 1 medium onion, minced 2 T. parsley 1 t. salt ¼ t. ground pepper 4 drops Tabasco 4 eggs, well beaten Cook meat and onions. Drain and add parsley, salt, peppers and three eggs. Mix and chill. Dough: 2 1/2 to 3 cups all –purpose flour 1 package active dry yeast 1 t. salt 1 cup warm water 2 T. cooking oil In a large mixer bowl combine 1 1/4 cups of the flour, the yeast, and salt. Stir in warm water and oil. Beat at low speed of electric mixer for ½ minute, scraping bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Take a small ball of dough and roll out into five-inch rounds. Place 2 T. of filling in each round. Brush edges with eggs and fold over. Place in hot pan of oil and cook for 2-3 minutes. Turn over and cook on other side. Drain, cool and enjoy.
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Whole Wheat Bread All of my life I remember Mom making whole wheat bread. After I got married that’s what I wanted to do, too. Except I thought that whole wheat meant just that-100% wheat! The first loaves were so hard, Ron said they needed to be cut with a hacksaw! Nevertheless, I made him a sandwich to take to DelMonte in Logan. After he ate it, he laid on the grass in pain. He thought he was going “to die.” His co-workers asked him what was wrong. They said that it was because it was made totally with whole wheat. Over the years I have struggled to get my whole-wheat bread to rise, even when I mix in white flour. I have found that using Rapid Rise Yeast by Fleischmann’s seems to help it to rise. 4 cups whole-wheat flour 4 T. yeast 2 T. salt ¼ cup dry powdered milk Stir these ingredients in a large bowl. Meanwhile put 2 cups of water and 1 cup of honey in a large pan, and bring it just to a boil. Add 3 cups of water and ½ cup of oil to the mixture. After it slightly cools, add it to the dry mixture and beat with an electric mixer for three minutes. Add 2 cups of white flour and knead for six minutes. Add 2 more cups of white flour and knead for another six minutes. Continue to do this, adding 2-4 more cups of white flour. Form bread loaves and place in oiled pans. Cover the bread pans plastic wrap and warm wet towels. Place in a pan of warm water, that is in the oven. Let rise. Take out pans and heat oven to 425 degrees. Bake the bread for 15 minutes at 425. Then bake at 325 for 45 minutes. Mom always melted butter on top after it came out of the oven. We often ate it warm with more butter, tearing off the crust. Mmmmm, so good!
Snickerdoodles Cookies have always been a favorite at our house on Sunday afternoons; especially chocolate chip cookies. One reason is because, my Mom use to always make oatmeal cookies and I would crave chocolate chip cookies. The main reason she didn’t make them is because the chocolate chips, they bought, wouldn’t last that long at our house. We would always gobble them up before she would get around to making them. I remember once in second grade making a cookie recipe book for Mother’s Day. I wanted mine to be chocolate chip, but I don’t think we had a recipe. I didn’t want to ask my Mom, because that would ruin the surprise. So I carefully copied the recipe on the back of the Oatmeal box. I still struggle to make the perfect chocolate chip cookie. Nevertheless, I have found a good Snickerdoodle recipe. Which Ron says is his second favorite cookie.
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1 cup shortening 1 ½ cup sugar 2 eggs 2 ¾ cups flour 2 tsp cream of tarter 1 t. soda ½ t. salt Cream shortening and sugar together until fluffy. Add eggs and blend well. Add flour, cream of tarter, soda, and salt together and mix into sugar/shortening mixture until well blended. Chill dough. Make into small balls and roll in mixture of 2 T. sugar and 2t. cinnamon. Place on ungreased cookie sheet and bake at 375 for 10 min.
Crazy Cake My dear Aunt Venis once gave me a recipe for Texas Chocolate Cake. It seemed familiar to me. While looking for it, I went through an old Orangevale Ward recipe book put together by some dear sisters. Looking at it brought back memories of them. Well, in it is a Crazy Cake contributed by my mother! It is the same as Aunt Ven’s cake. I remember Mom making a well in the mixture and adding the vinegar. We thought it was amazing. She didn’t need eggs, and it was delicious! Crazy! 11/2 cup flour 1 cup sugar 3 t. unsweetened cocoa 1 t. soda ½ t. salt 6 T. oil 1 T. vinegar 1 T. vanilla 1 cup cold water Mix the dry ingredients in a bowl. Make a depressions in the flour mixture. Pour in the oil, vinegar and vanilla. Pour the cold water over all and mix it with a fork. Do not beat. Bake in 350 oven for 30 min. or until done. Cool in pan and serve. I remember on Sunday nights Mom making a Boston Cream Candy. I think it was just made with sugar and canned milk. We would cook it to a soft ball stage. I remember her dropping it in a glass of cold water and anxiously watching it form into a soft ball. We would stir and stir and stir it. Sometimes it would harden up and sometimes it wouldn’t. But we always enjoyed something sweet. My Dad would make popcorn, usually on Sunday nights. He would cook it in hot oil in a covered heavy pan. I loved to listen to it start popping and watch it when he opened the lid.
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Once when my Mom was gone, my Dad cooked dinner and it was horrible! He mixed potatoes and tomatoes together, and sang Tomatoes/Potatoes all night. My Mom was a good cook, though, often making delicious meals; when I thought nothing was in the house.
My Rice Story We sometimes struggled and didn’t have much food in the house. One month we didn’t have much food and no extra money was coming in. I remember that my Mom happily announcing that we had a hundred pounds of rice, so we wouldn’t go hungry. So we had rice and powdered milk for breakfast, fried rice for lunch; a simple rice casserole for dinner. That month we were also studying about the four food groups in school. Our teacher wanted us to write down our meals to make sure they included all the food groups. I remember the girl before me, when we gave our reports for the whole class. She had actually had steak and a whole variety of foods. When it was my turn, I somehow mumbled my way through. I shouldn’t have felt too bad though, we were living in No. Sacto at the time and there were a lot of poor children in the community. I can honestly say that our family never went hungry. I am thankful to my parents for the ingenious ways they fed us.
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From the kitchen of Allyson (Soren) Woodland The recipes I chose my boys love. Some of these recipes I have been making from the beginning of our marriage. Jeremy always loves having nice food to come home to. I figure it's the least I can do since he works so hard. The boys would all get really excited when I make treats and all want to help. I had so much help at times there was no room to cook. So we had to make a new policy. Each day the boys get to take turns to help make dinner or whatever I am making. Sometimes they even get to choose. I love making nice meals for them. And they seem to appreciate it. The lemon rice and lime chicken recipes a good friend made for me after I had Erick. It was a nice refreshing meal. It will always remind me of good friends. Plus, there was not one complaint about it. We all loved it.
Chicken Pocket Sandwiches 1 8-oz. pkg cream cheese ¼ cup butter 2 Tbsp. chopped green onion 1/8 tsp pepper 2 cups cooked, cubed chicken 2/3 cup mushroom pieces 2 cans Pillsbury crescent rolls (or use homemade roll dough, or thawed but not raised Rhodes rolls) Soften and cream together, cream cheese, butter and pepper. Fold in chicken and mushroom pieces. Separate rolls into square shapes and press perforation together. Spread chicken mixture on each roll and fold in 4 corners to meet in the center and seal edges. Bake at 375 for 15-20 minutes. Serves 8. Serve with chicken gravy if desired.
Chili Rellano 1 7-oz. can whole green chilies 1 12-oz can evaporate milk
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4 eggs 2 Tbsp flour 1 lb cheddar cheese, grated 1 lb Monterey Jack cheese, grated 1 8-oz can tomato sauce Split chilies. Spread on bottom of a 9x13 baking dish that has been sprayed. Combine milk eggs and flour in blender and blend. Pour over chilies. Add a layer of cheddar cheese (using all the cheese). Bake 325 for 30 minutes. Top with tomato sauce, then all the jack cheese. Bake an additional 15 mins. Or until bubbly.
Cream Cheese Fudge 1 lb butter 2 tsp vanilla 1 lb Velveeta cheese 1 to 2 lb chopped nuts (optional) 4 lb powdered sugar 1 c cocoa powder Melt cheese and butter over low heat in double boiler. Stir until smooth. Sift powdered sugar and cocoa into very large mixing bowl while cheese melts. Make hole in the middle of sugar mixture. Pour cheese all at once in hole. Stir 13 of sugar at a time. Add vanilla. Mix well. Add nuts, if desired and mix well. Put in lightly greased pan. After fudge is set, cut into 1 inch squares. Make 5 pounds of fudge.
Creamy Chicken Enchiladas 2 lbs boneless chicken breast, cooked 2 cans cream of chicken soup and diced 1 pt sour cream Small can green chilies 1 lb grated cheddar cheese 1 can olives, sliced approx. 10 flour tortillas 1 onion, chopped Mix cooked chicken, chilies, olives, and onion. In separate bowl, mix soup and sour cream with ½ the cheese. On each tortilla, spread some of the soup mix on one side. Add chicken mixture and roll up. Place side by side in a baking dish. Pour remaining soup mixture over the top. Sprinkle with remaining cheese. Bake at 350 for 30 minutes.
Cheesy Potato Casserole 1 pkg frozen hash brown potatoes 1½ c cheddar cheese, shredded (or approx. 5 medium potatoes thinly sliced) 1/3 c. onion flakes 2 cans cream of chicken soup 1 c. sour cream ½ cube butter, melted 1½ c crushed corn flakes Mix all ingredients except corn flakes. Put mix in 9x13 inch pan. Top with crushed corn flakes. Bake at 350 for about 25 minutes, or until center is hot. (bake for about 1 hour if using regular potatoes). I use more cheese then this calls for, about 2 cups.
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Soft Sugar Cookies 1 c. sugar ½ c. butter 1 egg ½ c. sour cream 1 tsp. vanilla 3 ¼ c. flour ½ tsp. salt 1 tsp. baking powder Mix sugar, egg, vanilla, salt, butter and sour cream until creamy. Mix flour and baking powder together. Add to butter mixture. Roll dough out to ¼ inch thick. Cut out and bake at 400 for 8 minutes.
Scotcheroos 1 c. sugar 6 c. Rice Krispies 1 c. light corn syrup ½ pkg. chocolate chips 1 c. peanut butter 1 pkg. butterscotch chips Bring sugar and corn syrup to boil. Remove from heat and add peanut butter. Mix with Rice Krispies until well coated. Press into 9x13 inch pan. Melt chocolate chips and butterscotch chips over low heat, add a little water if needed. Or melt in microwave for 9 to 10 minutes at 40% power in a glass bowl. Spread over rice Krispies and cool to firm.
Spinach and Feta Frittata One 10 oz. box frozen chopped spinach ½ lb sliced ham 1 Tbsp. Plus 2 tsp olive oil, divided ½ c. crumbled feta cheese 1 large onion (1 c. chopped) 1 tsp. dried Italian seasoning 6 eggs 1/8 tsp. black pepper Place the oven rack 4 to 5 inches from the broiler element and preheat broiler. Meanwhile, open the spinach box, place it on a microwave safe plate and microwave 4 minutes on high. Heat 1 Tbsp. of the olive oil in a 12-inch cast iron or oven proof skillet. Peel and coarsely chop the onion, add to the skillet. Cook for one minute to soften slightly. While the onion cooks, break the eggs into a 2-quart or larger bowl and beat them with a wire whisk until they are foamy. Slice the ham into ½ inch squares and add it to the eggs. Add the spinach, cheese, Italian seasoning and pepper. Stir in the egg mixture thoroughly and set aside. (You might need to strain some water out of the spinach). Add the remaining 2 Tbsp. of olive oil to the skillet, heat it and tilt the pan to distribute the oil evenly. Pour the egg mixture into the skillet. With the back of a spoon, push (do not stir) the ham and spinach to distribute them evenly. Cook without stirring for 7 minutes or until the surface is moist. Immediately put the skillet under the hot broiler and cook 2 minutes or until the surface is just set but not brown. Before serving, run a knife around the edge of the frittata to loosen. Slice into wedges and serve at once.
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Chicken Tortellini Soup 3 c. chicken broth 3 Tbs. flour 3 c. chicken cooked and cut up ¾ c. half and half 1 medium onion chopped ¼ c. carrots 1 stalk celery thinly sliced 1 pkg. prepared tortellini ½ tsp basil Heat broth, onion, celery, and basil in a saucepan until boil. Reduce heat to low and cover and simmer 15 minutes. Stir flour into half and half until smooth. Stir into soup. Heat to boil stirring constantly, boil and stir 1 min. Stir in chicken, carrots and tortellini. Cook until tortellini is tender. If you would prefer chopped carrots add then to the broth at the beginning.
Lemon Basil Carrots Steam 1 lb. carrots Mix together well: 2 Tbs. melted butter 1 Tbs. lemon juice ½ tsp. garlic salt Dash of pepper Pour over steamed carrots and coat well.
Lime Chicken 4-6 chicken breasts ¼-½ . butter 2 limes zested and juiced 2 Tbs. oil ½ tsp salt ½ tsp chives or green onions ½ tsp pepper Cut chicken into bites sized chunks. Sprinkle with salt and pepper. Heat oil in skillet on medium heat. Saute chicken until lightly brown, cover reduce to low for about 10 minutes. Take chick out of skillet and keep warm. Throw out juices. Add lime juice to skillet, boil. Add butter, melt. Add lime zest and chives. Spoon over chicken. Serve with lemon rice if desired.
Lemon Rice 3 ¾ c. water or chicken broth 4 bouillon cubes 1/3 c. lemon juice 4 Tbs. butter 1 tsp salt 1 tsp pepper Boil water, bouillon, lemon juice, butter, salt and pepper. Add 2 c. rice stir. Bring to a boil, reduce heat. Cover and simmer 20 minutes until water is absorbed. Serve with lime chicken if desired.
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From the kitchen of Alva Volk A family friend FOUR BEAN SALAD 2 cans cut green beans, drained 2 cans yellow was beans, drained 2 cans red kidney beans, drained 2 cans garbonzo beans, drained 1 large onion, chopped 3/4 C sugar, 4 tsp. salt, 1/2 tsp. pepper, 1/2 C vinegar, 1/2 C salad oil. This recipe is in the Fair Oaks Ward Cookbook and originally submitted by Louise Petersen. I modified it a bit and this has become a favorite for Basilius family gatherings. Very good and easy. Alva Volk
CHICKEN IN RICE 1 can cream of celery soup 1 can cream of chicken soup 1 can cream of mushroom soup 1 envelope Lipton Onion soup 1 1/2 C raw rice Mix celery and chicken soup, 1 can water in bowl and add raw rice in bowl. Spread in oiled 13 x 9" pan. Place raw chicken on top. Spread mushroom and dry onion soup mixed with 3/4 C water. Bake in 400 degree oven for 20 min; reduce to 300 degrees and bake 1 1/2 hours. Do not cover or salt. Fair Oaks Ward cookbook recipe originally submitted by Jeanette Woltmon. After these many years the Basilius family have enjoyed this one. Nothing easier. Always a treat.
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From the kitchen of Tom and Annette Tucker
Carmel Corn Annette Tucker 2 cups brown sugar 1 cup light karo Syrup Boil to soft boil stage, take off heat, stir in 2 squares (1cup) Butter 1 Tbsp soda Pour over 6 quarts popped popcorn, (4 bags microwave) stir to coat popcorn. This recipe was given to us by our friends John and Jone Olson. It is a favorite treat of our kids and grandsons, our daughter–in-law Debbie, shared this recipe with her mom who entered it in the Caribou County fair and won an award because it was so good.
Brownies Phyllis Tucker 1 cup sugar 2 cups plus 2 tsp flour 1 square (1/2 cup) butter 1 cup chocolate syrup 4 eggs Cream sugar and butter together; add eggs, one at a time. Beat well after each egg; add flour, chocolate syrup; beat well. Pour into greased and floured oblong pan. Bake at 325 degrees for 30 minutes. Frosting for Brownies: 1 cup sugar 1/3 cup chocolate chips 1/3 cup milk 4 tsp. butter Mix sugar, milk, butter; cook (boil) exactly ½ minute. Remove from heat; add chocolate chips. Stir until cool. Pour on brownies. Phyllis made these for the friends they taught while on their mission in Winemucca, NV. She always made them for us whenever we visited as well.
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From the kitchen of Ed Naylor Note from Mary Lou Shaw: Last Sunday I had the opportunity to converse with Nancy (Naylor) Moore, and Carolyn (Naylor) Simpson. Nancy and Caroline are the daughters of Edward and Glenice (Nowell) Naylor. They relayed the account of the candy making process conducted by their Dad. At the candy making season, Ed would move his sleeping quarters to the living room. Closing the bedroom door would keep that room cool. In the bedroom, tables were set up and a marble slab. No written recipes were available. Ed had them in his head. When they first decided to cover the pieces of candy with chocolate, Carolyn exclaimed they placed the piece of candy into the boiling chocolate on a spoon and the candy just boiled down into the pot. Somehow they did learn how to cover them with chocolate. That became Carolyn’s expert job. Nancy helped box the candy and clean up. They often had seventy five boxes of “out of this world” chocolates to give away and to sell. Following is the Peanut Butter recipe that Carolyn remembered:
Peanut Butter Chocolates 1 package of powdered sugar 1 bottle of peanut butter A dash of salt Mix together until it fits your taste. Roll small bit size shape. Dip in dark or light chocolate. Have fun!!!!! Nancy and Carolyn both remarked about growing gardens. Since Edward’s death, (5 Feb 2003) , they also have planted a garden at Ed’s place every year. Now Nancy’s grandson is living in the house, he is in charge of the garden.
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From the kitchen of Marc Allen
Cassava Cake Eunice Allen 2lbs. - grated cassava (frozen) 1lb. - coconut milk (frozen) 1lb. - grated young coconut (frozen) 1 1/2 cups milk 1 1/2 cups sugar 3 whole eggs 3 egg yolks 1 1/2 tps. vanilla 1 can sweetened condensed milk (14 ounce) Directions: Preheat oven at 350 degrees. Combine everything except the condensed milk. Cook in one large pan or in many smaller pans how ever you want. Place pan as high in the oven as pan allows. Watch the cake till the middle is firm and the outer and golden brown on the outside edge. When done cover top of cake with sweetened condensed milk. Turn broiler on at 250 degrees. Place cake back in under broiler bake till condensed milk is caramelized and browned. Watch carefully because the condensed milk will easily burn. Most ingredients can be found at a Filipino store.
Garlic Potatoes Marc Allen 5lbs - Potatoes (what ever kind you want) 1 head of garlic 1/2 stick of butter 1 can of mushroom soup 1/2 cup milk Salt and Pepper Directions: Heat oven to 350 degrees. Cut off the top of the head of garlic so all garlic cloves are exposed place on tin foil, salt pepper to taste, small slab of butter on top then wrap it up and place in oven for 1/2 hour. Boil Potatoes till soft then mash. Combine garlic that is squeezed out into soup and butter then heat then up and mixed thoughly. Combine potatoes and garlic sauce. Salt and Pepper to taste.
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From the kitchen of Venetta Abbott
Pavlova
This recipe is from Australia and was originally written by Michael Shaw during his mission. It was given to Mary Lou Shaw and she gave it to her sister Venetta Abbott. (Note from Robert Shaw: Anna Pavlova (1881-1931) became the most famous dancer of her generation. During World War 1, she traveled to Australia. This dish is named after Anna Pavlova.)
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From the kitchen of Kay Powell Howe
Carrot Pudding Venis Shaw Powell 1/2 C. molasses 1 C. brown sugar 1/2 C. shortening 3 eggs Cream above mixture together. Sift together and add: 1 C. flour 1/2 tsp. salt 1/2 tsp. nutmeg 1/2 tsp. cinnamon 1/4 tsp. cloves 1 1/2 tsp. soda Then stir in: 1 C. raisins 1/2 C. nuts 1 C. shredded carrots 2 C. bread crumbs Also add about 1 C. applesauce to get right consistency. Mix altogether and put in well-greased cans or bottles with tight fitting lids or paper. Steam in small amount of water for 3 hrs. Serve with sweet sauce.
Easy Parmesan Chicken Kay Powell Howe 8 or 9 boneless, skinless chicken breasts 2 C. crushed Ritz crackers 1/2 C. grated parmesan cheese 1 pkg. dry ranch dressing 1 stick of butter Dip chicken breasts in butter then seasoning mix. Put into greased 9x13" dish and cover with foil. Bake at 350 for about 1 hr. or until done. Uncover and brown for a few mins.
Strawberry Crispie Dessert Kay Powell Howe Melt 1 stick of butter, then add the following: 1 c. brown sugar 1 c. chopped nuts
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1 c. coconut 3 c.. Rice Crispies Put half of mixture in a 9x13 inch dish. Slice vanilla ice cream and put on top of Rice Crispie mixture then top with remaining Rice Crispie mixture. Press firmly together. Cover and freeze in freezer about 3 hrs. Prepare Danish Dessert according to directions, using 2 c. water. Stir in berries and chill. Serve on top of Crispie Dessert.
Lemon Pie Venis Shaw Powell 3 T. corn starch 1 T. grated lemon rind 1 C. sugar 3 eggs, separated 1/4 C. lemon juice 1 1/2 C. boiling water Combine sugar, corn starch, lemon juice, rind and egg yolks; beat until light colored. Add boiling water. Heat to boil, gently boil 4 mins, stirring constantly. Remove from stove. Add 1 T. butter. Cool slightly and pour into 9-inch baked pie shell. Cover with meringue or whipped cream. Meringue 1 T. cornstarch few grains salt 6 T. sugar 3 egg whites, room temperture 1/2 c. water Mix cornstarch, sugar, water and salt, then cook until thick and clear. Cool. Beat egg whites until frothy. Continue beating while slowly pouring cooked mixture over and continue beating for 5 mins. Cover slightly cooled filling in pie shell with meringue, sealing edges to crust. Bake at 400 for about 10 mins.
Memories of Venis Shaw Powell Mother was an excellent cook and often did not use a written recipe. She was particularly known for her wonderful roasts! When asked how she flavored and cooked the meat she said, "Just cook it long and slow, with a little salt and pepper." Her 4 daughters have tried cooking the meat this way, but it never tastes as good as Moms did! We've wondered if she forgot to mention some secret ingredient. Hers was always wonderful!!!
25
1970’s Ward Recipe Book
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From the kitchen of Garth Naylor The Boston Brown Creme Candy recipe was given to me by my uncle Garth Naylor. He said it was a secret recipe. He may have received it from the Snelgrove Ice Cream Company where he was employed. Later, when I was about fourteen years old, Mom’s brother, Ed Naylor came to help us build a basement and enlarge our home. He made this candy, also. Garth and Ed, later in their lives, made chocolates to sell. Garth, in his early marriage had a Flower and Candy Shop in his home in Sugar House, Utah. Ed made chocolates in his home also, and sold lots of candy around Christmas time. I don’t particularly remember Mother making Boston Brown Candy. She made delicious fudge, divinity, taffy, pinocho and sold them to her pinochle card playing friends. Pinocho is made with brown sugar. Sometime I want to try making pinocho.
Boston Brown Creme Candy 1 can of milk 3 cups of sugar 1 teaspoon of vanilla 3/4 cup of plain walnuts 1/2 cube of butter Melt one cup of sugar in a pan until thoroughly melted stirring constantly so that it will not burn. Add 1/2 can of milk, continue stirring until it boils for a few minutes. Add 1 cup of sugar and bring it to a boil for a few minutes, keep stirring. Add the other half of the canned milk and bring it to a boil, keep stirring. Add vanilla Add the third cup of sugar and cook, stirring, until it forms quite a sturdy soft ball in a cup of cold water. Pour on buttered platter. Include walnuts. Let cool until bottom of dish is luke warm Stir until it hardens and form small balls of candy. Submitted by: Mary Lou Shaw
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From the kitchen of Mary Lou Shaw
Wheat Berry Bread The following recipe makes six loaves of bread. However if you want to make less, still use the basic, 2 tablespoons, honey, salt, and oil. (I like olive oil, or soy bean oil the best) One 5 pound package of white flour 3/4 cup of wheat kernels (cooked) 3 pks of dry yeast One and one half quarts of water 2 Tablespoons of honey 2 Tablespoons of cooking oil (I prefer olive or soy bean oil) 2 Tablespoons of Salt 2 cubes of butter *(I usually put in a little more honey and oil) * ( I used to add about a cup of powered milk) * I think the sucess of this bread is in the mixing and timing of adding the Ingrediants. Cook the wheat having about 2 inches of water above the wheat. Bring it to a boil and cook until the wheat is soft and puffed up. Set aside and let it cool to luke warm or cooler. Using a large pan....Put the honey and the yeast into the pan. Add the luke warm water and stir with a spoon for a few minutes. Let it set for a few minutes and add 3 cups of flour and stir for a few minutes. Let this mixture rise somewhat. Add salt and oil and stir in 4 cups of flour, and stir. Let it rise somewhat. Butter the sides and bottoms of your baking dishes. Add the cooled down wheat and more flour. Stir or mix by hand if needed. Let it rise some and add the rest of the flour 1 or 2 cups at a time, stir and mix by hand, knead the bread, stretch and pull it, slam it down. If I am making six loaves, at this time I divide the dough in half and place half of it in another large pan so the dough can rise properly. (You do not want the dough to be too sticky or it will sink down after it is baked) Now give the dough room and time for a good rise. Punch it down and kneed again thoroughly, slapping, pounding, and pulling. (Oil on your hands help.) Let the dough rise fully, again. Thoroughly kneed it down again.. Do not add more flour at this last stage. Separate in loaves to lay in the baking dishes. Let the dough rise high to the tops and rounded higher in the middle. Pre-heat the oven at 375 or however your oven bakes the best and bake 45 minutes to an hour. Remove from the oven and butter
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the tops of the bread loaves thoroughly. When cool remove from the bread pans.
I don’t remember where and when I received this recipe. Mother and my Grandmothers made delicious white bread, and baking powder biscuits. However, at one time in my life, Mother started making whole wheat bread, cookies and cakes. At first her loaves were flat and hard, but tasted very good. She was finally able to bake nice high light loaves. We stopped using white flour and white sugar. For sweetener in her cooking Mother used raw sugar or honey. Grandmother Naylor urged Ruth to sell her bread, because it was so unique, but Mother didn’t follow grandmother’s advice. (Note: Names of grandmothers are: Chrissie Eveline (Whitney) Abbott; Rhoda Lois (Laird) Naylor. Mother’s name is: Ruth Venetta (Naylor) Abbott, Dutton.)
Shaw’s Stuff When Keith Shaw was a Priest, the young men had a feast. Keith contributed the following dish. When one of the members asked him what it was, he replied “Shaw’s Stuff”. Hence the name! 1 large package of strawberry jello. 1 cup of boiling water. 1 package of frozen strawberries Almost a half of carton of Vanilla Ice Cream 3/4 cup of plain walnuts. Place the contents of the package of jello in a large bowl. Pour the boiling water in the bowl and stir for at least three minutes, until jello is completely dissolved. Add the frozen strawberries and continue stirring. Stir in the Ice Cream, (Jello will begin to set up) Stir in the walnuts. Keep in the refrigerator until serving time.
Baking Bread with Grandma Mary Lou Shaw By Shelsie Shaw Allen Mary Lou Shaw was born April 25, 1925 to Austin Neal Abbott and Ruth Venetta Naylor Abbott in Nampa Idaho. Mary Lou and Bob Shaw were married April 5,1950 in the Salt Lake City temple. Together they have 5 children (Gayle Soren, Keith Shaw, Holly Miller, Scott Shaw and Mike Shaw), 23 grandchildren and 9 great grandchildren. I am lucky enough to be one of the grandchildren-Keith Shaw’s daughter, Shelsie.
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It was spring break, I was 16 and I was in California with my Dad, Reagan, Randon and my best friend Terena. We did lots of fun things with the Miller’s and Mike’s families, but one of my favorite memories was baking bread with Grandma. Everyone else was headed to Mike’s house, but Terena and I wanted to stay at Grandma’s and learn how to make “Shaw Bread”. Little did we know that we would be in for such a treat! Grandma wasn’t sure where the recipe came from, but one thing was certain and that was that the bread was some of the yummiest bread I’ve tasted. Grandma told us the ingredients, then supervised us while we had the satisfaction of making our own bread. When she said to knead it, we kneaded it. When she said to “slap it down”, we slapped it down. And the entire time she offered words of encouragement and praise. Grandma is always good at making you feel that whatever your doing, you are doing it better than its ever been done before! She would complement us by telling us with a large smile on across her face and a sweet chuckle, on how great we were doing. You always feel like a million bucks when you are with Grandma and on that day, because of Grandma, we felt like we were the best bread makers in California! The goodness of the “Shaw Bread” recipe has made its way out of the Shaw family and into other homes where other people have been able to enjoy it. One day, a few years after baking with Grandma, while I was living in St. George going to Dixie, I came home from class to an apartment filled a familiar scent. Terena had made “Shaw Bread” for me and my roommates! She had saved the recipe and remembered how delicious it was, and wanted to share it with our roommates. I called Grandma and she was so happy that we shared the delicious recipe with our friends. While I ate the yummy bread with Terena, I was reminded of the first time making the bread at Grandma’s and how we were the ‘bread-winners’ of California on that spring day!
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Recipes From the Millers
Holly’s Sweet Potatoes 3 Whole raw sweet potatoes 3 jewel potatoes 1 package marshmallows ½ cup brown sugar 5-6 slabs of butter Rinse the sweet and jewel potatoes, put into large pot, boil covered until soft. Remove and cool. Take off the peelings, put into a large glass baking dish. Take a fork and make smooth. Add the butter, sugar, and marshmallows. Bake at 350 degrees until the marshmallows are melted and browned.
Melissa’s Chicken Caesar Salad 1 package small tomatoes 12 slices of cooked bacon, cut into small pieces Romaine lettuce torn and/or from the package Caesar dressing Package of chicken breast sliced Small package of mozzarella cheese Croutons Combine al the ingredients together and put in a beautiful serving bowl
Josh’s Marinating Sauce 2 bottles of barbecue sauce 2 Tablespoons Worchester sauce 2 Tablespoons Teriyaki sauce Minced Garlic Salt and Pepper Pinch of Cilantro Squeezed Orange Stir together, add your meat. Marinate the meat for two-four days. Turn often.
Jared’s Broccoli and Cheese Bunch of Broccoli Cheddar/ Colby Cheese Butter Minced Garlic
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Salt and Pepper Boil the broccoli, once soft, drain water. Add cheese, butter, garlic and seasoning. Put in microwave, until cheese is melted. Serve hot
Eldon’s Meatloaf 1 beaten egg ½ cup fine dry bread crumbs ¼ cup milk ¼ cup finely chopped onion ¼ cup finely chopped celery 2 tablespoons snipped parsley ½ teaspoon dried sage, thyme, bail, or oregano ½ teaspoon salt ¼ teaspoon pepper 1 pound of hamburger/ground turkey 2 tablespoons catsup and mustard In a mixing bowl, combine egg, bread crumbs, milk, onion, celery, parsley, salt, and pepper. Add ground meat and mix well. In a shallow baking dish pat mixture into a 7x3x2 inch loaf. Bake in a 350 degree oven for 45-50 minutes. Transfer to serving plate. Spoon catsup and mustard mixture over the loaf and serve.
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Ruth Venetta Naylor Abbott Dutton Submitted by Holly Shaw Miller, Granddaughter June 21, 2008 Born October 4, 1904 Salt Lake City, Utah Died July 15, 1957 Independence, Missouri
Daughter of Frank Sefton Naylor and Rhoda Lois Laird. Sister of Lois, Sefton, Edward, Marvin, Garth, and Verna,. Granddaughter of: Edward Laird and Valerie Flint Laird and William Edward Naylor and Ann Wright Naylor. Wife of Austin Neal Abbott and Henry Dutton. Mother of Lou, Faye, Venetta, Neal, Janet, John, Chrissie, and Stephen
Ruth was a strong woman and dealt with a heart condition from the age of fifteen until her death. Even though the times were hard, she was able to cook with the things on hand and made things from scratch. Ruth prepared many dishes throughout her life and the dishes continue to be a memory 51 years after her death. She cooked for the immediate and extended family, three restaurants (Dagwood, Sugar Bowl, and Skelley Inn) and a Boy’s Home. The dishes are as follows:
• White rock chickens • Hot chocolate cake served with white egg fluffed frosting • Cherry, Coconut, Apple, and Meringue pies • Meat loaf that was grind up pork, beef, and lamb with sage • Mashed Potatoes with butter and brown gravy • Hot white bread served with hot fresh strawberries • Yeast rolls • Roast pork that fell off the bone, served on top of bread with butter • Butter that was churned fresh • Fresh cream topped from the milk from the cow • Whole wheat bread that was light and fluffy • Roast beef, lamb, and other cuts • Fresh brooded coffee • Hot pork or beef sandwiches • Canned peaches • Huckleberry jam • Homemade syrup for pancakes • Fresh churned buttermilk • Homemade ice cream • Homemade cottage cheese • Divinity • Fudge
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• Boston cream candy • Tapioca pudding • Dessert with every meal • Breaded veal steaks coated with bread crumbs • Cooked cereal • Soups from the meals served on Sunday • Hash • Tuna sandwiches, cheese • Trout, Catfish, and Bass for breakfast when camping • Meatloaf with sage • Cooked corn • Newspaper wrapped lettuce that was stored in the basement would be
served over the winter months • Canned peaches • Duck and pheasant • Custard pudding • Fried potatoes with bacon fat or lard that would be boiled and then fried, or
shredded and fried • Deviled food cake • Cuts of meat from cows, pigs, sheep, and lambs
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From the kitchen of Shelby Venables Our English Friend Arts & Crafts Director at Folsom Convalescent Hospital. WRAPS 1 PKT of Tortillas (Flour) 3 Breasts of Chicken 1 Onion 1 PKT of Fresh Mushrooms Oil to Fry Parmesan grated cheese Grind chicken and onion in grinder. Chop mushrooms. Fry mushrooms and onions in pan. Mix with chicken breasts for the filling, Heat up oil in the pan. Put 2 tablespoons of mixture in the center of the tortilla wrap and fold over. Fry both sides till golden brown. Drain on a napkin. Then dust with parmesan cheese. Serve with a salad or just for a snack.
Trifle Jello (Jelly in the UK) Crushed pineapple (small tin) (Custard Birds) get from Raleys or Cost Plus Fresh Cream, cherries or grated chocolate In glass dish lay Sponge Cake. Over that pour your tin of pineapple. Let the juice and fruit soak into the Sponge. Make up jello and pour over the Sponge and fruit. Let it stand in the fridge for about 6 hours. Make custard and pour over the top of Jello Put back in the fridge for approx. 2 hours. Then whip up cream and pour over the top. Decorate with cherries or chocolate chips. P.S. from Mary Lou Shaw, "I’ve been treated to this delicious Angel Sponge Cake Dish from Shelby and I also made it. It is a hit. I also enjoy Shelby’s English Accent."
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From the kitchen of Joan Richards Daughter of Chauncy and Ruth Abbott
Mexican Chicken
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Hamburgers
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Baked Salmon Fillets
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From the kitchen of Jean Garland Daughter of Chauncy and Ruth Abbott
Nasty Black Cake
.tA~ ~ NASTY BLACK CAKE
350°F about 40 minutes ~ 9X13 pa~
ungreased - --" -'--- -- -------- -----
-__ -i_cup_coca ---------___ ~_cuPs f19 llL __ _____ ___ _ __
_____ 2 cups sugar
1! cup oil
2 eggs
---Ctspvanilla
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to ether. ---------add flouralternally with sour milk '" mix well add boiling water (batter will
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4 dashs of salt
cook in sauce pan until thick. ---~~~~~~~~-~~
add 2 tbsp margrine & 1 tsp vanilla
., -0 .c ~ o ..
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Garlic Chicken
GARLICCIllCKEN_~a!cJd. __
bake 1 hour
--'--------- ----------_____ --'--2 cups-fine...-br-ead-_cr-umbs, __ _
____ --* cup chQQped parsl,.e'l'Y __
1 tsp salt ----------l/a tsp pepper
! c up parma san cheese
1 tblsp garlic powder
Rlx and let stano ove"r"n"ir:g"'h:ct.--.I "s" b-=e"t"t"e::;r ----
----but-ca·n-b~o-s-ed-sooner-.--·- ---- -- -- --
-------Il.j;.p-eh-i-ek-en- :i:-n-meit-ed-marqarlne--or--mi-l-Iclc--
__ then_ shake.......i.n-br.ead-e-:r;umbs .--A·t=-ranq'ee~--
- - in shallow pan o~c_O..Qk_i.fLshee.t..,, __ D..QJlot _
overlap. ------- ---- -------Do not turn.
----------------!2u.-t£ ~---__ _
---- ------
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Cheap Punch
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________ -.CHEAP-1'.UNc"-U _____ ~ o.hL-:d __ __________ ~G~OO~D~H~O~T~O~R~COLD
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__ -S_ quar..ts __ o,Lwa.te~ __ ________ ..l....sups s1!9ar ___________________ __
in cheese cloth bag: _______________________ _ ----~~====~~~~~ - -
3 sticks cinnamon
tsp whole cloves
~~~ --- afterooDeda dd: ~.;::!-'-...:1:t!:f!t:t---
---- 1 sma"i-r-can-l--emonade
--l- sma.-l-l- can- f.-r:oz.en-erange- -j-u4-ce--------------
______ ~sugar free
------- --- ----- - -------- -----boil: -----------5 quarts water
-~~--~.~sf<~C-,~8iA~eeessee-ccllootth~bbaagg::---------------3 sticks cinnamon
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------.-
------------------ -- ---_____ --'I _ _ like....-.tO-lealle-spiceS--i.I1-water __ for abou.t:. _
3 to 4 hours
-------
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7 Layer Cookie
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Apple Jumble
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Fried Rice
FRIED RICE
After cooking each item put in a large bow15 but keep items separated so flavors don't mingle.
fry in a teflon frying pan if you have one as it does not take as much bacon grease.
Cook items in the following order.
Boil your rice of use l eft over rice. It does not have to be hot.
3 or 4 slices bacon cut into pieces. 1 egg beaten with 1/2 egg shell of water 1 medium onion sliced longwise 1/4 to 1/2 small head cabbage sliced thin
Br own bacon very crisp remove from pan. Pour out bacon grease and save for ~o~. ef frying. Pour a very thin coating of beaten egg in pan a n d cook until it is set. do this until all the egg is cooked. Roll egg up jelly roll fashion and slice very thinly. You can either mix this into the rice at end or put on top. I mix it in. Add small amount of grease and cook cabbage unti l crispy done. do onion the same way .
Add more grease to pan and put in cooked rice. Becareful for it will pop. Stir rice with hot cake turner to coat rice and to heat thru. At this point you can either make brown rice or pink rice. If brown rice add soy s a uce (Kakaman) and stir well if pink add catsup. WHen rice is hot and well coated if there is room in your pan add the bacon and vegetables and mix
wel l at this time I put in the egg also . Serve in a large bowl. Serve with some thing
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Japanese Meal
______________ ~J~A£P~AN~E~S~E~MEAL~~ _____________ •
rice
~~~1fe~."."n"ooa5DaTl.e.sc_---------------------------
--3-. - chicken-pteces---
---4 .--g~av_y'-------------------------------------___ ~thinl¥_s1ic~maLoes __________________ _
6 . celery cut in small d~onal pieces
7 . green ~nlons, tops and all cut in small
piececs-o __________________ __ 8. crushed pineapple
9 grated cheddar cheese
- 1-0. gravy
11. slivered almonds
12 . flaked coconut
13. marachino cherries
Serve with bread sticks or hot buttered
French bread . Chinese andy for dessert.
How to make every thing:
stew a 2 to 5 pound chicken with onion
and onion skin, celery and carrots.
over
after chicken is cooked cool the broth with chicken in it. This gives the
chicken a better flavor. Skin off the " "":-.
fat. When making1Etie gr avy mIx flour w~~
---Wit'h"f"at-and-add---to- hotbroth •
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Sweet and Sour Chicken
48
Abigail Smith Abbott
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Memories of Josephine Cottam Shaw Keith Shaw writes: Hi Karen, Maxine, Chyrl, Beth & Bob I have been asked to interview you and write a one page (probably more) spot light on Josephine Cottam Shaw for the Bob & Lou Shaw Family Reunion with the theme of “Family Recipe Book” on July 5, 2008. The 15 interview questions are; 1. What did Josephine like to cook? 2. What are the recipes for the things she liked to cook? 3. What did you like to eat? 4. What one (or more) memory of your mother preparing food (cooking, gardening, canning, etc) would you like to share? 5. Tell us about bread and milk. 6. Tell us about your mother’s hands and heart. 7. Tell us about that certain cooking smell you can smell even to this day. 8. Please provide the recipe for one item that you would have liked your mother to prepare for this reunion (but you will have to trust me to cook it, if you will be unable to attend). 9. Please share your mother’s favorite (or special) poem. 10. What should we know about your mother and cherries? 11. What should we know about horse carts? 12. Tell us about your mother’s childhood. (especially the part about candy) 13. In your opinion what son or daughter of your mother cooks something just like your mother would cook it? (Please include yourself) Tell us about this. 14. Do onions come in any where? 15. From your heart, with tears in your eyes, buckle down and hammer something out that we can read that goes to our heart with tears in our eyes. (Let us hear you talk to your Mother). If it is ok with you, I will take what you send me, make a draft edition, then send it back to you for your review & approval, and then make a final edition for the reunion. OK? Love ya Keith
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Maxine Shaw Owen writes About our dear Mother – One of the things I remember her talking about when they were newly married and living in Snowville – was being chased by a rabid coyote and having to jump a fence to get away from it. It sounds scary to me. Bless her heart she was so kind and sweet – and so giving. We were always poor, but always clean (well, almost always) and I never remember being hungry – she always found something for us to eat. I can still smell her homemade bread – big brown loaves – and we all wanted the crust. There was always peanut butter, and honey. And very often home made butter. Her pies were delicious, but she couldn’t make a very good cake. I can remember Venis bringing everything for a lemon pie so she could make it for her. Karen has always talked about our fried chicken. Now that is a memory – seeing those chickens flopping around on the ground – and the boiling water ready to dunk them in to remove all the feathers and pin feathers. We ate a lot of beans – and I thought they were delicious. Oh, I forgot to mention the fried bread – She would break off pieces – flatten them – fold them over and fry them in grease. Nothing better! I don’t remember her using many recipes. She just seemed to make do with whatever she had – and it all seems amazing to me. Mother had a heart of gold – she was always helping others. And she loved her family – especially those two little sisters of ours Karen and Chyrl, and, of course Robert Keith. After Bob had polio – (in the early 40’s, I believe) she spoiled him somethin’ awful. (Love you Bob.) We had quite a few bums passing through were we lived – (now known as the homeless) and they always came to our house because she would feed them, pass by the neighbors and come to our place. She had a few dishes she used for that purpose only – and never let them use our dishes or silverware.
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I was always afraid of them, naturally because they were sometimes dirty and scary looking – but – she never seemed to be afraid. There wasn’t a task she couldn’t or wouldn’t do. From milking cows – leading big bulls around by a chain in their noses when they would get out – now that’s scary. Working in the fields right along with some older siblings – and, of course Dad making sure we stayed in school – and taught good manners – and went to Church even though she go often for various reasons. She had a deep, abiding faith. Always – to the very end of her life here on this earth. Here come the tears you talked about, Keith. I just want to say that I was at the foot of mother’s bed in the hospital with my hands on her feet when she took her last breath – and the very last words out of her mouth were – “Take care of Karen and Chyrl for me – please.” And little sisters, you sweet beautiful girls – I tried. I love every one of my sisters and brothers – very much. We have a good heritage – don’t we? Thanks to every one for making this so special. Am I the only one in the family that doesn’t have a computer?
Chyrl Shaw Markworth writes I am writing about my dear mother Josephine Cottam Shaw. I was 13 when she passed away, so my memories of her were of her later life in Riverbank, CA. She was a wonderful mother and even tho I only knew her for 13 years on this earth, she taught me many things during this time. She loved to tell me about her growing up in Utah and getting married and having her children. She loved her husband, children and grandchildren. She was proud of each one. She was a humble person and loved the gospel. She had a strong testimony of the gospel. I remember as a child her bearing her testimony when she felt well enough to attend Fast Sunday. She really laid the foundation for my testimony. Mother was a wonderful cook even tho I never saw a recipe book or any recipes in the home. Everything was from scratch. She could make a meal
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out of nothing. If you know what I mean. Sometimes those meals were the best! I remember as a young child looking out our kitchen window in Riverbank and seeing a huge garden. There was everything in that garden. It was called a victory garden because it was at the end of the depression and during World War II. Everyone had a victory garden. I remember my favorite thing was to go outside and taking a salt shaker and sitting among the tomatoes and eating tomato after tomato and putting salt on them! Yummy! She would make jam from raspberries, strawberries and blackberries. The corn tasted so good with homemade butter. During the school year Karen and I would attend primary in Riverbank at a community building and during the hot summer we would bicycle about 2 miles into Riverbank to attend primary. I remember bicycling home and turning off the main road onto our lane where our 3 room home was. (It had been a chicken coop and dad made it into a small house.) As we came down the lane soon floating through the air was the smell of fresh home made bread. We would bicycle faster and faster until we got home and there were warm slices of bread with homemade butter and jam. We were in heaven. This happened every Saturday until mom became very sick. What a wonderful memory! Every night Mom would make Dad Bread and Milk and sugar in a large bowl. He enjoyed it so much. Mother loved to please him and then he would finish the rest of the meal. I am sure he did this all his life. Mother's favorite recipes which I can remember was her chili, chicken and noodles soup (homemade noodles,) and of course her fried chicken. I know her chicken was so good because she would kill the chicken the day before on Saturday and we would have it every Sunday. It was out of this world. If she could be at the reunion I would have her bring her fried chicken. My favorite memory of mother cooking was when she would make taffy. This was always done outdoors as I remember it. She would butter her hands and then take the hot taffy and stretch it longer and longer between her two hands. She loved to tease us as she would stretch the taffy almost to the ground and then whip it back up before it reached the dirt. We would gasp because we thought she would let it get to the ground, but she never did. She stretched and stretched it until it became white in color. Then she would
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stretch it out on wax paper and cut with scissors into pieces. It was so good. I always could taste the vinegar taste it had. Yummy! When we went to Erma's funeral her granddaughters sang “In My Grandmother’s Old Fashioned Garden". I didn't know it was one of her favorite songs. This was mother's favorite song. She would have me sing it over and over again. It used to be in the old primary song book. Also when she wasn't feeling well Karen would play the piano and her and I would sing hymns to her. This seemed to help her feel better and comfort her. Everyday throughout my life I have felt my mother beside me feeling my joys and sorrows. She has always been there for me to comfort me and to let me know she loves me and still watches over me. I can't truly explain it, but I know the veil is thin and she is with us each day with her love and encouragement. The siblings who were in Riverbank during her last few years tried their best to comfort her and take care of her. Karen, Maxine, Beth, Bob and my self did the best we could to love and support her. I am so thankful that Mother was in Ogden when she passed away. Venis, Erma, Phyllis, and Maxine were there to care and watch over her before she passed away. My mother's heart and hands go together! Love, Cooking, Taking care of her children and husband and working so hard all her life. You could put all her earthly possessions in a small box when she left this life. She left a love of the gospel, love for her family and hard work and caring for others. During the depression I remember her feeding the homeless on our kitchen steps. We lived near the railroad and she never turned anyone away who needed food. She was a wonderful, blessed mother!
Beth Shaw Parker Writes Our Mother, Josephine Shaw, was a very hard working, loving, caring mother. Besides doing any job on the farm that was necessary, you would often see her moving our mean bull around by the ring in his nose. She wasn't fearful at all. She would put all of us children in the house to keep us safe and we would peer from the windows watching her move the bull from one field to another.
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She made the very best sauerkraut around. There would always be a barrel of sauerkraut at our home. We would eat it straight from the barrel, after pushing the mold away or, if we could afford them, we would have the sauerkraut with wieners. Robert Keith Shaw writes A Son’s Tribute to Josephine Cottam Shaw, By: Robert Keith Shaw I’d like to pay tribute to my dear deceased Mother, Josephine Cottam Shaw. She was born in Snowville, Utah, on May 6, 1892. Josie attended a country school, across the State Line, in Stone, Idaho. Her father, John Cottam, went on a Church Mission to the Texas Area. A true story is about him finding a dime in the Texas dust, allowing the Elders to cross a railroad bridge, which helped them in their work. They were traveling without purse or script at this time. Lillie Rose Cottam (mother) kept ties with her family in Pleasant View, Utah. Many of Josie’s babies were born in the Pleasant View and Ogden area. Josie had a sister, Mabel Cottam Ellis. I feel I have always had a good relationship with dear Aunt Mabel and her family. Josephine and John Riley Shaw were married in the Logan, Utah Temple in 1910. They lived near Promontory Point, Utah, for several years. This was a hard life for them. They lived in a wagon bed for sometime. Josie’s cooking skills were challenged by this type of life. They moved to a beautiful farm in Pleasant View and lived there for about 15 years. John and William, his brother, became owners, when their father, Edmund Shaw died. John and Josie had a fine family of nine children. Chyrl was born later, in California. Josie cooked for the grain threshers. The harvesting crew praised her ample and excellent dinners. Not many modern kitchen appliances were available, at that time, to assist Josie with her cooking.
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The brick house caught on fire due to electrical problems, but we continued to live there. The farms were lost during the Great Depression of the 1930’s. We moved to Grandmother Cottam’s “house on the hill” for a time. It is my understanding that Josie and Mabel inherited the home, orchard, and land after their mother’s death. We moved to Oakdale, CA. to work on Uncle Eugene and Aunt Harriet (Shaw) Higgenbotham’s large rancho. The Higgenbotham’s treated us kindly. We lived in a tent with a wooden floor, located in their massive oak grove. Our tent was located across the highway from the Higgenbotham home. Living and cooking were difficult in the crowded tent with our family of six people. The smoke found its way out of small openings in the tent. We moved to another Higgenbotham ranch on Langsworth Ave. Later, John bought a twelve acre dairy farm near Riverbank, CA. Here, we had to qualify with the power company to obtain electrical service in our home which included purchasing an electrical range. No more cooking for Josie on a wood and coal stove on a hot day! Karen and Chyrl and Bob were younger. We attended Riverbank School and Oakdale High. Chyrl was graduated from Modesto High School. Bob served during World War 11 in the U.S. Coast Guard and he was later graduated from Modesto Junior College. Beth and Maxine was older and helped Josie with the cooking and household duties. Josie was very ill, at this time. Beth stayed out of high school for a year to care for her mother and her younger siblings. The menu usually included breakfast cereal, beans, ham, rice, spaghetti, Ritz crackers, our own milk, butter, eggs, garden produce, and chicken meat, etc. Beth married Sherman Parker and Maxine married Walter Olsen. Robert went on a mission to the Central States. He later married Mary Lou Abbott in 1950. Josephine died on a trip to Utah with the Olsen’s in May, 1951. Her death was a terrible upset to the family. Later, Karen married Keith Thomas and Chyrl married Carl Markworth.
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Josephine was a constant help and protector to me. She assisted me with my understanding of the scriptures. She had a firm testimony of the Gospel and was able to help other less fortunate families. Josephine had a difficult life but she made the best of circumstances. I love her. I appreciate all that she did for me and the family. With Josephine, it was love unfeigned.
Karen Shaw Blakely writes Our Mother never measured anything and all of her food tasted oh, so good. So, we don't have recipes, as such. I can remember some of my favorite things. They are:
Salt water taffy. Cold bread and milk she would fix our father, John Shaw, every Sunday night.
Chili sauce (this was put up in jars and consisted of tomatoes, onions, peppers and other seasonings). We would serve over eggs or as an accompaniant to meat. It was very delicious and my mouth waters thinking of it.
Delicious fried chicken dinners on Sunday afternoon. This was after she had caught the chicken the day before, cut the head off with an axe while holding the chicken on a tree stump, letting it flop around on the ground until all life was gone, plucking it and skinning it and cutting it into pieces. She would then brown it in melted shortening, add a little water, cover it and let it steam. She made the best fried chicken and was ahead of her time because she took all the skin off of it and consequently there had to be less calories.
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I wish that I had some of her recipes....... Her pies were delicious and her pie crusts the best!!! The very first thing she taught me to make was a custard pie.
From the kitchen of Michael and Margo Shaw
Toasted Cheese Sandwiches with Tomato Bread Sliced Cheese Butter Sliced Tomato Butter bread and place slices of cheese on top. Place in oven and bake at 350 degF until cheese is melted and bread is toasted. Take out and put sliced tomato on top. Salt and Pepper to taste. Enjoy! This was a favorite growing up for me. We had it for breakfast, lunch and dinner at different times. The tomato is optional but very good and best if it came from a garden.
Danish Sweet Soup This is a family recipe on my wife’s side from Denmark. We have made the soup a Christmas Tradition in our house.
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Gluten Free Peanut Butter Cookies
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Children, Siblings, Parents of Robert and Mary Lou Shaw
