Grandma's Butter Balls

1 cup butter
2 cup sifted flour
5 tablespoons confectioners sugar
1 cup nut meats
1 teaspoon water
1/2 teaspoon vanilla

Cream butter until smooth. Work in flour and sugar.  Then at nut meats, water and vanilla.  Shape into a ball then chill. Roll into 1" balls and place on cookie sheet. Bake in slow oven, 300 degrees Fahrenheit.  Roll cookies in confectioners sugar while still warm.

Grandma's Quick Vegetable Soup

1/2 lb ground beef

1 tablespoon fat

1/2 cup chopped onion

1 tablespoon salt

1/4 teaspoon pepper

1 bay leaf

3 cups or more water

1 cup sliced carrots

2 cups medium chopped cabbage

1/2 cup chopped celery and leaves

1 cup green beans cut in 1" pieces

3 1/2 cup canned tomatoes

Brown ground beef in fat.  Add onion and cook 3 minutes.  Add salt, pepper, bay leaf, water, green beans (if fresh), carrots, cabbage, celery and leaves.  Cover and cook until vegetables are tender.  Add tomato and green beans (if canned) during last 10 minutes of cooking.

Grandma's French Dressing II

1/4 cup sugar
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 cup ketchup
1/2 cup salad oil
1/4 cup white vinegar
1 small chopped onion
1/4 teaspoon celery salt (optional)

Grandma's French Dressing

1 tablespoon sugar
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dry mustard
1/4 teaspoon pepper
1/4 cup vinegar or lemon juice
3/4 cup salad oil
1 clove garlic mashed

GreatGrandma's Sushi Rice

Vinegar Sauce:
1/2 cup white vinegar
1/2 cup sugar
1 teaspoon salt

good for 10 sushi rolls

Grandma's Spare Ribs

6 lbs pork spare ribs
1 cup vinegar
1 cup shoyu (soy sauce)
¼ to ¾ cup water
1 ¾ cups sugar
pinch of salt
¼ t Ajinomoto (msg)
pieces of ginger

Mix together all of the ingredients (except ribs) and put in large pot and let simmer over low heat.  Make a paste of cornstarch and shoyu. Marinate each rib in the paste and brown with 1 tablespoon Wesson oil. When all the ribs are browned put them in the pot with the sauce and turn heat up to high until boiling. Quickly cover and reduce heat to very low and cook until done.  It's necessary to stir often to prevent burning and sticking.

Grandma's Mochiko Chicken

4 tablespoons cornstarch
4 tablespoons sugar
4 tablespoons mochiko (rice flour)
5 tablespoons shoyu (soy sauce)
1 tablespoon sesame oil
1 clove garlic
1 tablespoon green onion

Marinate 2 hours or overnite. Mix in 2 tablespoons sesame seeds (the forgotten ingredient) before frying. Deep fry. 5 lbs deboned chicken thighs or 2-3 lbs beef.