Cafeteria lady’s recipes

- Posted on Mar 26, 2014 - 01:46 PM


Put 2 c. chocolate bits and 1 c evaporated milk in heavy 1 qt. saucepan. Stir over low heat until chocolate melts. Remove from heat. Mix well in a large bowl:

3 c. vanilla wafer crumbs

2 c. miniature marshmallows

1 c. nuts

1 c. 10X sugar

½ tsp. salt

Reserve ½ c. chocolate mixture for glaze. Stir remaining into crumb mixture. Mix well. Press into greased 9 x 12 inch pan. Stir 2 tsp. evaporated milk into the reserved chocolate mixture. Spread evenly over mixture in pan. Chill until glaze is set. Cut into 1 inch squares.



“She made these with no effort.”

5 c. flour

1 tsp. salt

1/3 c. sugar

¼ c. shortening

1 pkg. dry yeast

Dissolve yeast in ½ c. warm water. Sift flour, sugar and salt together. Work shortening into dry ingredients. Add yeast mixture and enough warm water to mix to a soft dough. Place in a bowl; cover and place in a warm place. Let rise for 3 to 4 hours. Make off into desired roll shape; place in greased pans making sure to grease sides of rolls before placing another roll next to it. Let rise 2 hours. Bake at 400 degrees F. for 20 minutes or until brown. NOTE: Grease tops of rolls before baking. (To grease rolls, melt oleo in small pan and dip sides in this before placing in pan; use same oleo to grease tops using a pastry brush or a spoon.)

This same dough may be used to make fried rolls with or without cheese and cinnamon buns.

To make Fried Rolls, flatten dough out in a circle about 4-inches across and about ¼ inch thick. Fry in deep fat until golden brown.

Cinnamon buns: take about ½ of dough and work about 2/3 c. raisins in this dough. Now mix ½ c. sugar and 1  Tbs. cinnamon together; set aside. Take a piece of dough about the size of a small egg; flatten to a circle about 4 inches in diameter. Grease one side of this with melted butter, sprinkle with sugar and cinnamon mixture, fold over as a turnover, place in greased pan and bake at 375 degrees F. for 15 to 20 minutes or until golden.



2 c. flour

1 Tbs. sugar

4 tsp. baking powder

½ tsp. salt

½ c. shortening

1 egg beaten

2/3 c. milk

Cut shortening in dry ingredients. Add egg and milk. Roll ¾ inch in thickness and place on greased baking sheet and bake at once in a 450 degrees F. oven about 10 minutes.



1 lb. crabmeat

2 eggs, beaten

¼ c. grated onion

½ c. cracker crumbs

1 Tbs. mayonnaise

1 Tbs. prepared mustard

Dash of Worcestershire.

Chopped green peppers may also be added. Shape into cakes. Fry in butter until brown.



1 lb. crabmeat (backfin)

1 c. chopped celery

¼ c. chopped olives

2 tsp. green peppers, chopped

1 Tbs. finely grated onion

Salt and pepper to taste.

Mix all ingredients together and refrigerate until ready to serve. 



6 med. potatoes, boiled, diced (2 qt.)

6 eggs, hard boiled and sliced (save one)

½ c. onion, minced

½ c. celery, chopped fine

½ c. pickle relish

1 Tbs. chopped parsley

1 Tbs. salt

¼ tsp. pepper

2 c. mayonnaise

2 Tbs. prepared mustard

4 Tbs. vinegar

Combine. Toss with other ingredients. Garnish with egg slices.



Heat to boiling:

2 c. milk

1/3 box raisins


2 egg yolks


¾ c. sugar

¼ c. flour

1/8 tsp. salt

Add to milk mixture. Cook until thickened, stirring constantly. Cover with meringue. This can also be used as a pie recipe.


Cabot Hayes Williams’s Recipes


3 lb. 80/20 hamburger (if you use lean meat, add a little cooking oil)

3 c. chopped onions

3 c. chopped peppers (use hot peppers if you like it hot)

70 oz. red kidney beans including liquid

35 oz. tomato sauce

1½ tsp. salt

¼ tsp. black pepper

1 tsp. garlic powder

4 Tbs. chili powder (if it does not have cumin and oregano, add 1 tsp. of each)

2 Tbs. vinegar

1 tsp. sugar

Brown hamburger, onions and peppers lightly in a large pot. Chop hamburger as fine as you like while browning. Keep stirring. Don’t let it burn. Take off heat, tilt pot slightly and pull the mixture to the high side. Let drain 10 to 15 minutes and ladle off grease. Add the remainder of ingredients, return to heat and slowly bring back to boiling. Stir frequently to prevent sticking to the bottom of the pot. Simmer for about 2 hours. Don’t overdo it or the ingredients will lose their identity. Take off heat and cover. The flavor will develop better if left overnight before serving. Reheat very slowly, stirring frequently. If you like very spicy chili, you can double the amount of chili powder. I like to add a little hot pepper vinegar to my bowl.  If you like thicker chili, use tomato paste in place of some of the tomato sauce. If you like it sweeter, use tomato soup in place of sauce (don’t add water). Serve with salad and garlic toast.



Fill 21 pt. jars with cut up peppers whatever size and shape you want. I like to remove the seeds. Fill both jars with apple cider vinegar. Then pour the vinegar in a pan leaving the peppers in the jars. Add 1 c. of granulated sugar to the vinegar. Heat to boiling while stirring to dissolve the sugar. Pour back into the jars with peppers and seal tightly. When cool, put in refrigerator. Rotate jars every day for 2 weeks.



Equal parts of:

Roma tomatoes

Red peppers

Yellow peppers

Green peppers


Mix with ½ sweet onion. Then add:

Chili powder

Garlic powder



Catsup to taste.


Joyce Williams’s Recipe



1½ c. milk

4 squares unsweetened chocolate

4 c. sugar

3 Tbs. light corn syrup

½ tsp. salt

3 Tbs. butter

1½ tsp. vanilla

Combine milk and chocolate in saucepan. Add sugar, corn syrup and salt. Cook to boiling, stirring constantly. Cook to 234 degrees F. Remove from heat. Add vanilla and butter. Cool mixture to 110 degrees F. Beat with wooden spoon until thick and begins to lose its gloss. (About 15 minutes) Spread in a buttered 8x8x2-inch pan. Let stand until set and cool. Cut into squares. Makes 2 pounds.



1½ c. butter

1¾ c. 10X sugar

¼ tsp. salt

3 1/3 c. flour

½ c. Roma Sherry wine

1 c. chopped nuts

Mix all ingredients together and then drop by teaspoonful on baking sheet. Bake at 350 degrees F. for 20 to 25 minutes.



1 c. ground pecans

2 Tbs. sugar

½ c. butter

1 c. flour

Tsp. vanilla

1/8 tsp. salt

Mix well. Shape into balls size of a walnut. Bake in ungreased pan at 275 degrees F. for 30 minutes or until light brown. Roll in powdered sugar while hot and again after balls have cooled. Yield: 2 dozen.



1 box raisins

7 eggs

4 c. flour sifted (I use cake flour and don’t sift it)

2 c. sugar

2 Tbs. vanilla

1 lb. butter

Heat raisins on a cookie sheet at 250 degrees until warm and plump. Let them cool. Beat eggs, add butter, add sugar, add flour, add vanilla, add raisins  slowly. Beat well after each addition.

Cook 10 min. at 400 degrees F. Cook 2 hours or until done at 250 degrees F.