Grandma Kennard's Vanilla Ice Cream

Just saw this article in the Deseret News Titled:

Our Culinary Heritage

By Jean Williams, food editor

Published: Tuesday, July 15 1997 12:00 a.m. MDT

- Grandma Kennard's ice cream: In pioneer times, refrigerated freight was unheard of, and special treats, like ice cream, were limited. Fortunately, even in the smallest town, usually someone had an ice house. Ice cream was the accepted "fancy food."

GRANDMA KENNARD'S ICE CREAM

2 quarts (8 cups) milk, heated

1 cup flour

4 to 6 eggs

3 cups sugar

1 teaspoon salt

1 tablespoon vanilla

4 cups cream

1 teaspoon lemon extract

Combine a small amount of cold milk with flour and stir until smooth. Heat remaining milk and stir flour mixture into it, stirring until slightly thick. Beat eggs and sugar together, then stir into hot milk mixture. Cool mixture and add salt, vanilla, cream and lemon extract. Freeze in 6-quart freezer. Serves 16.

- Each serving contains 336 calories, 11g fat, 52g carb, 338mg sodium, 29% calories from fat.

- From "Pioneer Recipes" (Mrs. Gladys B. Kennard)

Mom's Pork Chops

Preheat oven to 350º

Using a meat tenderizer or kitchen hammer tool pound in graham crackers onto each side of each pork chop.
I prefer honey grahams, or cinnamon.  If there is excess fat around the chop you can cut some off and place it on top of the chops after you have put the graham crackers on.  However, you don't want to cut all the fat off because this will give the chops a delicious flavor.  Cook chops for approximately 45 minutes, check at around 35-40 minutes.


These are my very favorite Pork Chops ever!  They have a sweet and juicy taste when cooked correctly.  I prefer to use either Costco's fresh Pork Chops or pork chops with the bone in.  Pork chops should be about 3/4"-1" thick.  These should cost you $1-$2 per chop.  They go delightfully with any green vegetables, potatoes cooked any way, or any other vegetable.

Chili Sauce

8 large tomatoes, pealed and chopped

4 onions, chopped fine

1 large green pepper, chopped

1/2 tsp ground cloves

1 c. sugar

2/3 c. vinegar (cider)

1 Tbs. all spice

dash cayenne

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Cook slowly in heavy pan till thick -

3-4 pints

{for V-8 add 2 tsp. sugar per qt. and 1/2 tsp salt.}

Spare Ribs

Spare Ribs (pork off bone)

Bake in barbeque sauce for 4 + hours at 350°,

Crock pot all day.