Great Aunt Minnie’s Whole Wheat Refrigerator Rolls


1 ¾ cup milk—scald and cool

3 packets dry yeast ¼ cup luke warm water

                Dissolve yeast in water and let set for 5 minutes.

2 tsp. salt

½ cup molasses

2 eggs

3 ¾ cups white flour (or enough to make dough stiff)

3 ¾ cups whole wheat flour

1/3 cup melted shortening


Add yeast, milk, salt, molasses.  Beat eggs and add shortening.  Beat in enough flour to make a soft dough.  Knead in rest of flour for a stiff dough.  Chill in refrigerator for at least 3 hours.  Shape into rolls, let rise, and bake at 400 degrees for 15 minutes. 


   Grandpa's Favorite Goulash


  • 2 pounds lean ground beef

  • 2 large yellow onions, chopped

  • 3 cloves garlic, chopped

  • 3 cups water

  • 2 (15 ounce) cans tomato sauce

  • 2 (14.5 ounce) cans diced tomatoes

  • 3 tablespoons soy sauce

  • 2 tablespoons dried Italian herb seasoning

  • 3 bay leaves

  • 1 tablespoon seasoned salt, or to taste

  • 2 cups uncooked elbow macaroni


  1. In a large Dutch oven, cook and stir the ground beef over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.

  2. Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt, and bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.

  3. Stir in the macaroni, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.


Grandma’s Beef Stew


3 Tbsp. flour

1 tsp. salt

¼ tsp. pepper

2 lbs. pounds chuck roast cut into bite size cubes

3 t. oil

1 cup water

1 cup canned tomatoes

½ onion, chopped

1 cup diced celery

2 cups sliced carrots

1 cup frozen peas

1 cup frozen green beans

4 large potatoes, sliced

1 T. Worcestershire sauce

1 T catsup

1 tsp. Kitchen Bouquet


Combine the flour, salt, and pepper.  Shake meat cubes in flour mixture until well coated.  Brown the meat in oil, and when browned, add the remaining flour mixture.  Add water and onion.  Simmer for an hour.  Add celery and carrots.  Cook for 30 minutes then add sliced potatoes.  When all vegetables are cooked tender, add catsup, Worcestershire sauce, and Kitchen Bouquet.  Simmer for 30 minutes.  Add peas and green beans and cook until all are tender.