Grandma Johnston's Peach Butterscotch Pie

9 or 10 inch baked pie shell
Filling:
1/4 c flour
1/2 cup firmly packed brown sugar
Dash salt
1 cup half and half
2 T granulated sugar

Mix flour, sugar and salt together in saucepan.  Gradually add half and half to mixture and cook on medium heat until it thickens, about five minutes.  Remove from heat and add 1 tsp lemon juice and 1 Tbsp butter.  Mix well and let cool.

Spread the cooled butterscotch mixture in bottom of baked and cooled pie shell.  Over this mixture spread with 3 cups peeled and sliced fresh peaches.  Top with 1/2 pint whipped cream that has been sweetened with 3 Tbsp powdered sugar and 1 tsp vanilla.  Refrigerate and serve.

Grandma Beth Johnston’s Christmas Fruit Cake that Mom always makes (that Adam and Dan & Caroline like)

Combine:
¼ pound candied citron
¼ pound candied lemon peel
¼ pound candied orange peel
¼ pound shredded coconut
½ pound candied pineapple
½ pound candied cherries
½ pound dates
½ pound raisins
½ pound nuts
¼ C. flour
Cream:
1 C. butter
½ C. sugar
½ C. honey
5 eggs
6 T. fresh orange juice
Combine and add:
1 ½ C. flour
1 t. allspice
½ t. nutmeg
½ t. cloves
1 t. salt
1 t. baking powder
Pour over fruit mixture and mix thoroughly.
Line greased loaf pans with greased paper.
Pour batter lightly into pans
Bake at 250 degrees 3 ½ - 4 hours.
Place pan of water on bottom rack of oven.

Beth Johnston’s Cinnamon Christmas Jello

Combine:
sugar free strawberry jello
2 C. hot water
2 C. cold applesauce
¼ C. cinnamon candy melted in hot water
Pour into a star shaped mold and set: Unmold onto lettuce leaves and serve:

Grandma Beth Johnston’s Christmas Jell-O

Combine, put in a 9 x 13 Pyrex pan & chill till set:
1 pkg. lime Jell-O
1 ½ c. boiling water
1 T. lemon juice
1 C. crushed pineapple, drained
½ C. pineapple juice
1 c. grated cheese
Combine & put on top of first mixture & chill till set:
1 pkg. strawberry Jell-O
1 C. boiling water
1 pkg. frozen strawberries
½ C. chopped nuts
1 sliced banana
Topping:
Combine, bring to a boil to thicken then turn off immediately and chill.
1 C. sugar
1 t. cornstarch
Juice from 1 orange and 1 lemon plus water to make 1 cup
Fold in:
1 C. whipping cream

Grandma Beth Johnston’s Apricot Jell-O Salad

Combine until dissolved:
1 large orange Jell-O
2 C. hot water
Add:
2 cans peeled apricots
1 can crushed pineapple
1 C. fruit syrup or apricot nectar
½ C. slivered almonds
Chill.

Cook until thickened:
½ C. sugar
3 t. flour
1 egg
1 C. fruit syrup
Add:
2 T. butter
Cool
Fold in:
1 C. whipped cream
Spread on Jell-O.
Sprinkle with:
grated cheddar cheese.

Grandma Beth Johnston’s Macaroni Salad

Combine:
8 oz. elbow macaroni, cooked
1 chopped green pepper
4 green onions, chopped
½ C. sweet pickle relish
¼ C. stuffed olives, sliced
¼ C. pimento, sliced
1 C. cheddar cheese, diced
½ C. mayonnaise
2 t. prepared mustard
½ t. salt
Garnish with lettuce & tomatoes.

Grandma Johnston’s Tuna Pies that Dad loved as a boy

Fill ramekins or small pie tins with:
pie crust.
Fill pie crust half way with:
tuna
peas or mixed vegetables.
Cover with: white sauce
(Melt: 1 T. butter
Stir in until smooth:
1 T. flour
Add and cook until thickened:
1 C. milk)
Partially bake at 425 degrees for about 15 minutes- don’t brown crust.
Mix together & spoon on top of pies:
3 eggs
1 T. milk
Sharp cheddar cheese, grated
1 T. melted butter
Bake another 15 minutes at 350 degrees.
“Freezes beautifully”


See also Kristan’s Chicken Pot Pie
substitute tuna for chicken

Grandma Beth Johnston’s Yorkshire Pudding

Beat very well until full of air bubbles:
1 C. flour
1 C. milk
4 eggs
dash salt
Melt in baking dish in oven:
4-6 T. butter, enough to coat the bottom of the pan
Pour batter into HOT baking dish.
Bake at 500 degrees until golden brown and puffy. About 20 minutes.

Menu Options: Serve with Roast Beef and Gravy

Johnston’s Traditional Roast Beef with Yorkshire Pudding that you all love and that Dad had every Sunday when he was growing up!

You will need a beef roast, of course…. Cross rib or sirloin tip are good for roast beef dinner, rump roast also works.
Shake salt, pepper, onion salt and garlic salt on all sides of the roast.
Brown the roast in hot oil over medium- high heat in a heavy pot until it has a good brown but not burn on it- turning to brown all sides. This brown is the secret to good gravy. Add an inch or two of water to the pan. Turn the heat way down to simmer, put a lid on the pan and cook the roast long and slow….. low heat, 3 hours on the stove top. The secret to good roast is this slow cook.
Make sure the water doesn’t get low. You can also roast the roast in the oven for 3 or even 4 hours on low heat…. 300 degrees.
Or, you can put the roast in a crock pot with salt, paper, garlic salt, onion salt and water. Sometimes I add a can of beef bouillon soup and a can of French onion soup for flavor in the gravy since you usually don’t brown this roast.
You can add potatoes, carrots and onions to any of these roasts if you want a quick and easy pot roast.

Serve with Yorkshire Pudding and Beef Gravy

Grandma Beth Johnston’s Frozen Dessert from when Mom and Dad were first married

Slice lengthwise 1 inch thick:
an angel food cake loaf
three different colors of sherbet from a box
(lime, orange and raspberry)
Layer cake then sherbet, cake then sherbet, cake then sherbet, cake.
Trim finished loaf so edges are even.
Frost entire dessert, top, bottom and sides with:
Whipped cream
Freeze:
To serve slice cross wise so that all three colors of sherbet show.
Garnish with a mint leaf.

Grandma Beth Johnston’s Mint Brownies

Melt & set aside:
3 1 oz. squares unsweetened chocolate
¾ C. butter
Beat: 3 eggs
1 ½ C. granulated sugar
Add: ¾ C. flour
pinch salt
¾ C. chopped nuts
Add to chocolate mixture.
Pour into greased 9 x 13 pan.
Bake 350 degrees 20-25 minutes.
Cream:
¼ C. butter until light
Beat in:
2 ¼ C. powdered sugar
3 T. milk
1 ¼ t. peppermint extract
green food coloring.
Spread over cooled brownies and let stand until firm, about 1 ½ hours.
Melt: ½ C. semi-sweet chocolate pieces
3 T. butter
Spread or swirl over green topping.
Cut into bars.

Grandma Beth Johnston’s Chocolate Crispy Cookies

Cream:
1 C. butter
2 C. sugar
2 eggs
2 t. vanilla
Combine and add:
2 ½ C. flour
1 t. baking soda
½ t. salt
Add:
4 C. rice crispies
2 C. chocolate chips
Drop onto greased baking sheet.
Bake 350 degrees 10 minutes.