Thurman Tormey Family

Mom's Homemade Soap

5 lbs of lard

3 quarts of water

2 cans of lye

Mix in a pail:

1/2 c. sugar

1/2 c. gasoline

1/2 c. clorox

1/2 borax

1/2 c. ammonia

Combine water and lye. Wait till it's lukewarm by feeling the side of pail.  Add melted but not hot lard, stir.  Then add the rest of ingredients and stir till it starts to set.  Pour into a flat pan so that it can be cut  into bars.  When it sets it can be scored so that it will be easier to cut.  This soap can be used in automatic washers.  Grate off what is needed and add to hot water in washer  so it melts.  Then follow with whatever temperature you want to wash with.  Mom had the whitest clothes in town
 

Scottish Scones

Submitted to the cookbook "Helping Friends" by Bev Bruce

2 cups sifted flour

2 teaspoons cream of tartar

1 teaspoon baking soda

3/4 teaspoon salt

1/2 cup shortening

1/2 cup raisins

2 eggs, slightly beaten

1/4 cup milk

Sift dry ingredients.  Blend in shortening.  Add remaining ingredients.  Mix with fork.  Divide into 2 parts and turn out on floured board.  Do not handle.  Use rolling pin and roll into circles.  Cut into triangles and put on greased and floured baking sheet.  Bake in 400 degree oven for 15 minutes or until golden brown.  Serve with butter while warm.

Sunday Chicken

(Photocopied handwritten recipe, copied exactly as written)

1 can mushroom soup

1 can celery soup

2 cans milk

1 chicken

1 cup rice

pkg. onion soup mix

Bring soups and milk to boil, remove from heat- add raw rice.

Pour all into pan.  Put chicken - that has been browned - quickly over top.

Sprinkle dry onion soup over all.

Cover with foil and bake 325 for 2 hours.

Grandma’s ( Lorraine ) Turkey Dressing

Note: Grandma said the trick is to make it REALY SOUPY to keep that moisture. 

5 to 6 loaves of bread

1 full stick of butter

3 eggs

2 medium onions

2 small containers of sage seasonings

Mix up with enough water to make it soupy.

Stuff cavity, neck and around bird.

Bake 325 degrees according to the size of the bird.

Sea Foam Divinity

(Photocopied handwritten recipe, copied exactly as written)

2 ½ cups sugar

½ cup white syrup

½ cup hot water

Boil until it threads

Pour ½ of the above slowly over 2 stiffly beaten egg whites and continue beating while you boil remainder of syrup until it snaps in cold water.

Pour slowly into other mixture and beat until it looks as if it were losing its gloss.  Add 1 tsp. vanilla and ½ cup chopped nuts. 

Drop by teaspoon on waxed paper.

Grandma's ( Lorraine ) Caramel Bars

(Photocopied handwritten recipe, copied exactly as written)

Melt ½ cup margarine in 9x9 pan.

Add 1 cup flour, 1 cup oatmeal

½ tsp. soda

½ tsp. salt

Pat ½ of mixture into pan, put other half aside.

Bake 10 minutes at 350

Pour 1 cup chocolate chips over crust, top with 1 package caramel and 1/3 cup evaporated milk melted together.

Top this with remaining crumbs.

Bake 15-20 minutes at 350.

Caramel Sauce:

Cook 1 cup sugar

½ cup brown sugar

½ cup light corn syrup

1 cup light cream

1/3 cup ole

to firm ball stage.

Dakota Beef Goulash

Recipe found in the Eleanor McGovern cookbook titled

“A Collection Of South Dakota Family Favorites”

Submitted by Linda Thurman ( Dick Thurman’s wife )

Written exactly as printed in the cookbook

1 lb. beef, cut into cubes

2 medium onions

Brown in skillet.

Combine in small bowl:

¼ teaspoon dry mustard

1 ¼ teaspoons paprika

2 tablespoons brown sugar

1 ¼ teaspoons salt

3 tablespoons worcestershire sauce

¾ teaspoon vinegar

6 tablespoons catsup

1 ½ cups water

Add to beef and onions.  Cover and cook over low heat for 2 ½ hours, or until meat is tender.

Blend 3 tablespoons flour and ½ cup water and add to thicken.  Serve over 6 oz. package of cooked noodles.

TOMATO PRESERVES

Submitted by Maureen

5 lbs tomatoes
4 1/2 lbs sugar
2 lemons sliced thin
note: can add a small piece of ginger root
or 1 tsp of ginger powder
 
SCALD, PEEL and QUARTER tomatoes.
ADD sugar and let stand overnight
DRAIN off juice and boil it rapidly until it spins a
thread when dropped from a spoon
ADD tomatoes and lemons back in,
BOIL until tomatoes are thick and clear
     (Remove ginger root if used)
Pour into sterilized jars and seal

Message from Maureen: 
Mom and I used to make BIG kettles of this during
canning season. You can double the recipe or cut it in half
There were two brothers behind me and two in front of me
age wise so I got to be the Head Cheffete,or general
cook and bottle washer,standing on a stool and grinding,chopping,
beating stirring whatever wasn't standing still.
I still like these preserves on toast or rolls. This would
have come down from the Tormey/Finnegan side of the family
Try it....!!

Parmesan Pheasant

Submitted to the cookbook "Helping Friends" by Bev Bruce

1 pheasant, cut into pieces

1 teaspoon monosodium glutamate

1/4 cup flour

3/4 teaspoon salt

2 tablespoons parmesan cheese

1/2 teaspoon paprika

1/4 cup butter

1/2 cup stock (1chicken bouillon cube in water)

1/8 teaspoon pepper

Mix seasonings with flour.  Roll pheasant in mixture.  Let dry for about an hour.  Brown slowly in hot water.  Cover and simmer about 20 minutes or until tender.  Uncover and cook about 10 minutes until crisp.

Oatmeal Mollases Cookies

(Photocopied handwritten recipe, copied exactly as written)

½ cup soft shortening

1 ¼ cups sugar

3 eggs

6 Tbsp. molasses

sift together:

2 cups flour

1 tsp. soda

salt

cinnamon

2 cups oatmeal

raisins or nuts

drop

Grandma’s ( Lorraine ) Cheesecake

1 large box any flavor jello

1 cup water, boiled

Mix together.  Let sit until cool.

2 big tubs of Cool Whip

2 big sticks Philadelphia Cream Cheese ( softened )

Blend Cool Whip and Cream Cheese into cooled Jello mixture with a mixer until smooth. 

Pour onto a graham cracker crust.

Graham cracker crust:

Graham crackers

2 sticks margarine

2 Tbsp. powdered sugar

Mix together and pat into buttered pan.

Save a little bit of graham cracker crust mixture to sprinkle ontop of the finished cheesecake.

Freeze

Grandma's ( Lorraine ) Raisin Apple Cookies

(Photocopied handwritten recipe, copied exactly as written)

1 ½ cups flour

1 tsp. baking powder

½ tsp. soda

½ tsp. salt

1 tsp. cinnamon

¼ tsp. nutmeng

¾ cup soft margarine or butter

1 cup brown sugar

1 egg

1 Tbsp. water

1 cup diced raw apples

1 ½ cups rolled oats

 ½ cup raisins

Mix all well except diced apples, oatmeal and raisins.  Fold these in last.

Drop tsp. or tbsp.,  bake 12 to 15 minutes at 370 or so.

Grandma's ( Lorraine ) Oatmeal Mollases Cookies

(Photocopied handwritten recipe, copied exactly as written)

½ cup soft shortening

1 ¼ cups sugar

3 eggs

6 Tbsp. molasses

sift together:

2 cups flour

1 tsp. soda

salt

cinnamon

2 cups oatmeal

raisins or nuts

drop

Sweet And Savory Meatballs A La Palace

Recipe found in the Eleanor McGovern cookbook titled

“A Collection Of South Dakota Family Favorites”

Submitted by Beverly Bruce

Written exactly as printed in the cookbook.

1 lb. ground beef

¼ cup finely ground bread crumbs

¼ cup finely ground onions

1 egg, slightly beaten

1 small clove garlic or powder

1 tablespoon shortening

1 can golden mushroom soup

½ cup drained chopped canned tomatoes

2 tablespoons vinegar

2 tablespoons brown sugar

2 tablespoons soy sauce

dash of pepper

Mix beef, crumbs, onions, egg and garlic.  Shape ingo 16 meatballs.  In skillet, brown meatballs in shortening; pour off any fat.  Add remaining ingredients except rice.  Cover and cook over low heat for 20 minutes.  Stir now and then.  Serve over rice.