Grandma Sweet followed her daughter Rosemary to Virginia in the 1980s. Her recipes reflect her simple New England cooking and have been enjoyed by her Virginia family for generations. These are her original recipes.

Chili Con Carne

1 can tomatoes
1 cup kidney beans
1 or 2 pounds of ground beef
1 onion
butter
seasoning chili powder

Cook onion and beef in butter until done. Add tomatoes and beans. Season and simmer for a few minutes or until well blended.

French Dressing

3/4 cup salad oil
1 can tomato soup
1/2 cup vinegar
1/2 cup sugar
1/2 teaspoon salt
1/2 cup grated onion

Dash paprika Mix all ingredients in a bowl with an egg beater.

It may be stored in a jar in the refrigerator.

Sunday Night Supper Salad

lettuce
tomato
chicken salad
potato chips
pickle

Place lettuce leaves on individual plates. In the center, put a whole tomato hollowed out and filled with chicken salad. Surround this with potato chips and a sweet pickle.

Sour Cream Cookies

2 eggs
1 cup sugar
1/3 cup butter, melted
1/2 cup sour cream
1/2 teaspoon vanilla
1/2 teaspoon soda
1/4 teaspoon nutmeg
2 cups flours
1/8 teaspoon salt

Beat eggs. Add sugar, cream, butter, and vanilla. Sift together and add the remaining ingredients.

Drop from spoon on buttered cookie sheet.

Bake at 375° F for about 8 minutes. Makes 60 cookies.

Brown Edge Cookies

1/2 cup sugar
1/2 cup butter
1 egg
3/4 cup flour
vanilla
whole pecans

Blend sugar and butter. Add egg and beat well. Add flour gradually.

Drop a teaspoon on a baking sheet and press a pecan on top of each.

Bake for 10 minutes in a hot oven (about 400° F).

These are good with ice cream.

Plum Pudding

3 cups chopped bread
1 egg
1 cup suet chopped
1 tteaspoon soda
1 1/2 cups milk
1 tteaspoon cinnamon
1 cup flour
1 teaspoon allspice
1 cup raisins, chopped
1/2 tsp. cloves
1 cup molasses
1/2 teaspoon salt

Mix all together. Steam for 3 hours.

Strawberry Shortcake

2 cups flour
1 well-beaten egg
1/2 tsp. salt
1/2 cup milk
4 teaspoons baking powder
1/3 cup shortening
1 tablespoon sugar
1-quart sugared strawberries

Sift dry ingredients; cut in shortening until mixture resembles coarse crumbs. Add combined egg and milk.

Stir just until all flour is moistened. Spread evenly in a greased 8-inch round cake pan.

Bake in a hot oven at 450° F until golden brown. Split shortcake. Spread with butter.

Fill and top with berries.

Grandma Sweet’s Recipes