The Cheney CookbookThis concludes my cook book, which I have written with much love. I attribute my love of cooking to my Grandmother Mielke to whom I dedicate this book. As a little girl, I spent a lot of time with her on the farm. I would churn butter, stir the milk that would be sitting in a tank of cold water, to make it cool faster and help her make her delicious pumpkin pies. She would tell me how to make the filling as she made the crust. I was literally her shadow. She was a patient and loving grandmother and my goal is to be as good a grandmother to my grandchildren as she was to me. |
Contents
| 1 | |
| 7 | |
BREADS | 19 |
CAKES | 41 |
CANDY | 83 |
CASSEROLE DISHES | 91 |
CHICKEN | 109 |
COOKIES | 131 |
DRESSINGS AND SAUCES | 185 |
JELLYJAMS AND PICKLES | 193 |
MEATS | 199 |
PIE | 225 |
SALADS | 263 |
SEAFOOD | 277 |
SOUPS | 285 |
VEGETABLE DISHES | 299 |
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Common terms and phrases
½ tsp ¼ tsp 15 minutes 30 minutes 9x13 cake pan Add eggs apples Bake at 350 bay leaf Beat beef blended boil broccoli broth brown canola oil carrots CASSEROLE celery cheddar cheese CHENEY COOKBOOK chopped nuts chopped onion cinnamon cloves coconut cook cool whip cornstarch cream cheese diced dough drained flour flour 1 tsp flour ½ Fold graham cracker greased greased and floured greased cookie sheets green pepper hour inch large bowl lemon juice let stand margarine meat melted butter milk minced mixing bowl mixture mushrooms noodles nutmeg OATMEAL oregano paprika parmesan cheese parsley pastry peanut butter pecans peeled pineapple potatoes pudding pumpkin raisins reduce heat Refrigerate Remove from heat rhubarb rice Roll salad dressing salt ½ sauce saucepan Serve shortening simmer skillet sliced soda soft butter soup sour cream Spoon Sprinkle Stir sugar 1 tsp sugar ½ tbsp tender tomato vanilla vegetables vinegar wire rack