Recipes by Arlene

1 gallon freezer:

• 7 eggs well beaten
• 2 cups sugar
• ¼ tsp salt
• 3 tsp quality vanilla
• 3 pints half and half
• 3 cartons (1/2 pints) whipping cream

or

1 quart freezer:

• 3 eggs well beaten
• 1 cup sugar
• 1/8 tsp salt
• 1 ½ tsp quality vanilla
• 24 oz half and half (1 ½ pints)
• 12 oz whipping cream (3/4 pint)

After beating eggs, add remaining ingredients blending well and pour into freezer. Follow instructions for table top modern freezers that freeze in the refrigerator. If using outdoor/old fashioned type freezer – freeze with ice and water. Ratio is one part course rock salt to six parts crushed ice. Don’t use table salt as it dissolves too quickly.

Shirley Hunter was one of my best friends from Redwood Lane in Northbrook, Illinois. She and her family now live in Virginia. This is one of her delicious recipes!

• 1 ½ lbs sirloin steak
• 1 can cream of celery soup
• 1 can onion soup
• 1 can cream of mushroom soup
• ½ cup wine

Mix everything together. Place in casserole with cover and bake at 250 degrees for about 4 hours. Thicken gravy with browned flour if desired. Serve with noodles.

Note: If doubling the recipe, do not double the celery soup!