When I was a young girl my Grandma Barton would let me climb up and sit on her countertop as she cooked or baked. Always a chunk of white potato would be served to me from the tip of her paring knife. I don’t ever remember feeling that raw potato was indeed a treat, it was just something she always did and I always accepted. Of course the other two came running in to get their chunk, too.

If Grandma needed an ingredient from the canned good cupboard, it was a struggle to retrieve it, since who didn’t love playing with that lazy susan cupboard in the corner. We’d jumped at the chance to spin the round shelves; slow at first, passing by the much needed can, speeding up the spin just to see the colors fly by. I recall spinning even when we didn’t need a can from the cupboard. It was a kitchen game show event.

Angel food cake was one of Grandma’s specialties and helping with any baking task in her kitchen was a treat even before the finished product was removed from the oven. There was the licking of the beaters, and the third party got the rubber spatula if he happened to toddle in at the time. Even finger swiping the sweet batter of the inner side of the mixing bowl was fair game. Better yet, after that flipped over angel cake was removed from the pop bottle cooling stand, the brown tops were sliced off for frosting or for a prettier drizzled glaze. What could be more delicious?

There were times when our food prep took place in the garage. What better place to view a passing world as you snapped beans or popped peas from their pods. Cleaning sweet corn was rewarded with a frozen treat from the old deep freeze; amazingly an appliance that continues to freeze from my own front porch. Every time I open that big white relic, the memories spill out.

Eating cookie dough before cookie dough ice cream filled cardboard cartons and before cookie dough eating warnings, spooning a chunk of chocolate chip dough from the mixing bowl was the best. Like all habits, eating raw cookie dough is never encouraged but I bet a lot of cookie dough snitchers live on through to the next batch. Even gingersnap dough was tasty, and plain old sugar cookies were worth a spoonful of unbaked taste.

Grandma Barton let us shake the jar for her special salad dressing mix; vinegar, milk, and sugar; maybe some water. It made her torn lettuce taste like dessert. And guess who got to tear away at the green stuff?

Share the recipes your children love to help with in the kitchen; the recipe they get the praise for at the dinner table. Mail to: Country Cupboard, 5973 Blachleyville Road, Wooster 44691. E-mails are always welcome to thewritecook@sssnet.com.



Savory Beef & Noodles

1 pound ground beef

1 can (10 1/2 ounces) condensed French onion soup, undiluted

1/2 cup beef gravy

1 can (4 ounces) mushroom stems and pieces, drained

1 tablespoon flour

1 tablespoon water

Hot cooked noodles

Minced fresh parsley, optional

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, gravy and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. In a small bowl, combine flour and water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over hot cooked noodles. Garnish with fresh parsley if desired.



Creamed Carrots

1 pound carrots, sliced

1 tablespoon butter or margarine

1 tablespoon flour

2 tablespoons finely chopped onion

2 teaspoons chopped fresh basil

1/2 teaspoon seasoned salt

1/8 teaspoon pepper

1 cup evaporated milk

In a large saucepan, bring 1 inch of water and carrots to a boil. Reduce heat; cover and simmer for 7 to 9 minutes or until crisp-tender. Meanwhile in another saucepan; melt butter. Stir in flour, onion, basil, seasoned salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots; place in a serving bowl. Add sauce and stir to coat.



Sweet Fruit Smoothies (Helen Reed)

1 can (14 ounces) sweetened condensed milk

1 carton (8 ounces) strawberry yogurt

2 tablespoons lemon juice

1 can (8 ounces) crushed pineapple undrained

1 medium ripe banana, sliced

1 cup halved fresh strawberries

1 cup crushed ice

In batches, process the milk, yogurt, lemon juice and fruit in blender or food processor until smooth. Add ice; cover and process until smooth. Pour into glasses; serve immediately.



Cauliflower Tomato Soup (Katherine Stallwood)

1/4 cup sliced leek, white part only

1/4 cup chopped celery

1 tablespoon butter or margarine

1 (10 3/4 ounce) can condensed tomato soup, undiluted

1 1/4 cups water

1 cup fresh cauliflowerets

1/2 cup frozen peas

1/4 to 1/2 teaspoon dill weed

1/4 teaspoon salt

In a saucepan, sauté leek and celery in butter until tender. Stir in remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 12 to 16 minutes or until vegetables are tender.



Cocoa Syrup (Alson Burkholder, Shiloh)

2 cups sugar

1/2 cup cocoa

1 cup water

1/8 teaspoon salt

Boil together for 2 to 3 minutes. Add 1 tablespoon vanilla, store in a cool place. One teaspoon syrup for a glass of milk or more as desired.



Cappuccino (Alson Burkholder, Shiloh)

3 cups French vanilla coffee creamer

3 cups dry milk

2 cups sugar

1/2 cup cocoa

1/4 cup instant coffee

1/8 teaspoon salt

Mix well. Put through blender in batches. Store in airtight container. Use 1/4 cup or less to 1 cup of hot water or milk.



Apricot Meringue Bars

3 cups flour

1 cup sugar, divided

1 cup cold butter (not margarine)

4 eggs separated

1 teaspoon vanilla extract

2 cans (12 ounces each) apricot filling

1/2 cup chopped pecans

In a bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Add egg yolks and vanilla; mix well. Press into a greased 15-by-10-by-1 inch baking pan. Bake at 350 degrees for 12 to 15 minutes or until lightly browned. Spread apricot filling over crust. In a small bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form. Spread over apricot layer; sprinkle with pecans. Bake for 25 to 30 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Refrigerate leftovers.



Potato Chip Cookies

2 cups butter, no substitute, softened

1 cup sugar

4 cups flour

2 teaspoons vanilla

1 cup crushed potato chips

1 cup chopped pecans

In a large mixing bowl cream butter and sugar. Gradually add flour, beating until combined. Beat in the vanilla. Stir in the potato chips and nuts. Cover and refrigerate for 1 hour. Drop dough by teaspoonful 2 inches apart onto ungreased cookie sheet. Bake at 350 degrees for 12 to 15 minutes or until golden brown. Remove to wire racks to cool.



Bean Tossed Salad

1/2 head iceberg lettuce, torn

1 cup (4 ounces) shredded Cheddar cheese

1 cup ranch-style beans, rinsed and drained

1/2 medium tomato, chopped

1/2 cup chopped onion

1/4 cup chopped green pepper

1/2 to 1 cup tortilla or corn chips

1/3 cup salad dressing

In a salad bowl, combine the lettuce, cheese, beans, tomatoes, onion and green pepper. Just before serving add chips and salad dressing; toss to coat.