Professional Documents
Culture Documents
Table of Contents
From the kitchen of Karen and Bruce Blakely ................................................................... 6
BANANA BREAD......................................................................................................... 6
LENTIL SOUP ............................................................................................................... 6
From the kitchen of Verna Naylor Cleverly ....................................................................... 7
Verna’s fabulous fudge recipe: ...................................................................................... 7
Memories of Rhoda Lois Laird Naylor............................................................................... 7
From the kitchen of Maxine (Shaw) Owen........................................................................ 8
Potato Chip Cookies (Good! !) ...................................................................................... 8
From the kitchen of Pat Wheeler ........................................................................................ 8
Chocolate Frosting .......................................................................................................... 8
From the kitchen of Cheryl Shaw Markworth .................................................................... 9
Cottage cheese Salad....................................................................................................... 9
From the kitchen of Gayle (Shaw) Soren ......................................................................... 10
Piroski ........................................................................................................................... 10
Whole Wheat Bread...................................................................................................... 11
Snickerdoodles.............................................................................................................. 11
Crazy Cake.................................................................................................................... 12
My Rice Story ............................................................................................................... 13
From the kitchen of Allyson (Soren) Woodland............................................................... 14
Chicken Pocket Sandwiches ......................................................................................... 14
Chili Rellano ................................................................................................................. 14
Cream Cheese Fudge .................................................................................................... 15
Creamy Chicken Enchiladas ......................................................................................... 15
Cheesy Potato Casserole ............................................................................................... 15
Soft Sugar Cookies ....................................................................................................... 16
Scotcheroos ................................................................................................................... 16
Spinach and Feta Frittata .............................................................................................. 16
Chicken Tortellini Soup................................................................................................ 17
Lemon Basil Carrots ..................................................................................................... 17
Lime Chicken................................................................................................................ 17
Lemon Rice................................................................................................................... 17
From the kitchen of Alva Volk ......................................................................................... 18
FOUR BEAN SALAD.................................................................................................. 18
CHICKEN IN RICE ..................................................................................................... 18
From the kitchen of Tom and Annette Tucker.................................................................. 19
3
Carmel Corn.................................................................................................................. 19
Brownies ....................................................................................................................... 19
From the kitchen of Ed Naylor ......................................................................................... 20
Peanut Butter Chocolates.............................................................................................. 20
From the kitchen of Marc Allen........................................................................................ 21
Cassava Cake ................................................................................................................ 21
Garlic Potatoes .............................................................................................................. 21
From the kitchen of Venetta Abbott ................................................................................. 22
Pavlova.......................................................................................................................... 22
From the kitchen of Kay Powell Howe............................................................................. 23
Carrot Pudding .............................................................................................................. 23
Easy Parmesan Chicken................................................................................................ 23
Strawberry Crispie Dessert ........................................................................................... 23
Lemon Pie ..................................................................................................................... 24
Memories of Venis Shaw Powell...................................................................................... 24
1970’s Ward Recipe Book ................................................................................................ 25
From the kitchen of Garth Naylor..................................................................................... 27
Boston Brown Creme Candy ........................................................................................ 27
From the kitchen of Mary Lou Shaw................................................................................ 28
Wheat Berry Bread ....................................................................................................... 28
Shaw’s Stuff................................................................................................................. 29
Baking Bread with Grandma Mary Lou Shaw ................................................................. 29
Recipes From the Millers.................................................................................................. 31
Holly’s Sweet Potatoes ................................................................................................. 31
Melissa’s Chicken Caesar Salad ................................................................................... 31
Josh’s Marinating Sauce ............................................................................................... 31
Jared’s Broccoli and Cheese ......................................................................................... 31
Eldon’s Meatloaf........................................................................................................... 32
Ruth Venetta Naylor Abbott Dutton ................................................................................. 33
From the kitchen of Shelby Venables............................................................................... 36
WRAPS......................................................................................................................... 36
Trifle ............................................................................................................................. 36
From the kitchen of Joan Richards ................................................................................... 37
Mexican Chicken .......................................................................................................... 37
Hamburgers................................................................................................................... 38
Baked Salmon Fillets .................................................................................................... 39
From the kitchen of Jean Garland..................................................................................... 40
Nasty Black Cake.......................................................................................................... 40
Garlic Chicken .............................................................................................................. 41
Cheap Punch ................................................................................................................. 42
7 Layer Cookie.............................................................................................................. 43
Apple Jumble ................................................................................................................ 44
Fried Rice...................................................................................................................... 45
Japanese Meal ............................................................................................................... 46
Sweet and Sour Chicken ............................................................................................... 47
Abigail Smith Abbott........................................................................................................ 48
4
Memories of Josephine Cottam Shaw............................................................................... 49
Maxine Shaw Owen writes ....................................................................................... 50
Chyrl Shaw Markworth writes.................................................................................. 51
Beth Shaw Parker Writes .......................................................................................... 53
Robert Keith Shaw writes ......................................................................................... 54
Karen Shaw Blakely writes....................................................................................... 56
From the kitchen of Michael and Margo Shaw ................................................................ 57
Toasted Cheese Sandwiches with Tomato.................................................................... 57
Danish Sweet Soup ....................................................................................................... 57
Gluten Free Peanut Butter Cookies............................................................................... 58
Children, Siblings, Parents of Robert and Mary Lou Shaw.............................................. 59
5
From the kitchen of Karen and Bruce Blakely
BANANA BREAD
1 c. sugar
1/2 c. butter
2 unbeaten eggs
1 1/2 c. mashed bananas (3 or 4)
1 T. lemon juice
2 c. sifted flour
3 t. baking powder
1/2 t. salt
1 c. chopped nuts
Cream the sugar w/butter. Add eggs one at a time, beating well. Stir in
bananas and lemon juice. Sift flour w/baking powder and salt. Add and mix
quickly. Stir in nuts.
Bake in greased 9 x 5 x 3 loaf pan at 350 degrees 1 hour or until done when
tested.
LENTIL SOUP
1 1/2 c. lentils, washed
3 c. water
3 cans chicken broth
3 c. tomatoes, chopped (or 1 can of canned tomatoes)
1 c. onion, chopped
1 c. celery chopped
1 c. carrots, chopped
1/2 t. curry
1 small can tomato sauce
1 garlic pressed
Dried Parsley (about 1 or 2 tablespoon)
Dried Oregano (about 1 tablespoon)
Salt and pepper to taste
Cook in pan approximately 2 hours
Enjoy!!!
6
From the kitchen of Verna Naylor Cleverly
Following are the notes from a conversation with Verna (Naylor) Cleverly.
Verna is my mother’s sister. (Ruth Venetta (Naylor) Abbott, Dutton. Verna asked
me to include this information in the “Smashing Shaw Recipe Book”. ( I think it is
interesting to know, Verna is my Aunt, younger than I am. I was born in April,
1925 and Verna was born in September, 1925.)
Verna did not like to cook, she liked to clean. She said, “Mother, (who was
my grandmother) was a great cook, especially with making pies.“ Verna did not
learn how she made those delicious pies.
Verna would make fudge at twelve o’clock at night. She stated; “Mother
would call out from her bed and say, “Verna, are you making fudge?“ Verna would
reply, “No, Mother, I am not cooking fudge. It would permeate all through the
house if I were.” Grandmother Naylor would just turn over and go back to sleep.
Mix it all together and cook it on the stove, (without stirring it), Cook until a half
teaspoon full will make a soft ball when it is dropped into a cup of cold water. Pour
it into a thickly buttered platter and let it set until it cools, at least until the bottom
of the platter is luke warm. Add walnuts, if you like, and stir until the fudge softly
hardens.
7
From the kitchen of Maxine (Shaw) Owen
Potato Chip Cookies (Good! !)
8
“This is my Dear Mother’s Recipe. This is a family favorite!”
16 oz cottage cheese,
8 oz tub cool whip,
1 small jello package,
About 2 cupts marshmallows,
About 2 cups fruit ( bananas, pineapple (drained) strawberries (drained) or
whatever!
9
From the kitchen of Gayle (Shaw) Soren
I had to dig deep for some of these recipes. I haven’t used them in a long time. Mike’s
right though, recipes do bring back memories. I would like to share some of my
memories, as I share my recipes.
Piroski
Piroski is a Russian recipe that I got from a neighbor at the USU Trailer Court. Ron use
to take it to potlucks he had at his work at Tektronics. They kept requesting it. After the
third time, I found it took me all morning to fix the big batches. I told Ron “no more.”
So he took potato chips from then on.
My kids always begged me to fix them. They are fun to put in their lunches. Later, when
Janel was doing a school project on Russian foods, we found that they actually make it
with salmon and bake it in a sour cream dough. It was a little dry. So this is definitely an
American variation.
Meat filling:
Cook meat and onions. Drain and add parsley, salt, peppers and three eggs. Mix and
chill.
Dough:
2 1/2 to 3 cups all –purpose flour
1 package active dry yeast
1 t. salt
1 cup warm water
2 T. cooking oil
In a large mixer bowl combine 1 1/4 cups of the flour, the yeast, and salt. Stir in warm
water and oil. Beat at low speed of electric mixer for ½ minute, scraping bowl
constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you
can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough
remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8
minutes total).
Take a small ball of dough and roll out into five-inch rounds. Place 2 T. of filling in each
round. Brush edges with eggs and fold over. Place in hot pan of oil and cook for 2-3
minutes. Turn over and cook on other side. Drain, cool and enjoy.
10
Whole Wheat Bread
All of my life I remember Mom making whole wheat bread. After I got married that’s
what I wanted to do, too. Except I thought that whole wheat meant just that-100% wheat!
The first loaves were so hard, Ron said they needed to be cut with a hacksaw!
Nevertheless, I made him a sandwich to take to DelMonte in Logan. After he ate it, he
laid on the grass in pain. He thought he was going “to die.” His co-workers asked him
what was wrong. They said that it was because it was made totally with whole wheat.
Over the years I have struggled to get my whole-wheat bread to rise, even when I mix in
white flour. I have found that using Rapid Rise Yeast by Fleischmann’s seems to help it
to rise.
Stir these ingredients in a large bowl. Meanwhile put 2 cups of water and 1 cup of honey
in a large pan, and bring it just to a boil. Add 3 cups of water and ½ cup of oil to the
mixture.
After it slightly cools, add it to the dry mixture and beat with an electric mixer for three
minutes. Add 2 cups of white flour and knead for six minutes. Add 2 more cups of white
flour and knead for another six minutes. Continue to do this, adding 2-4 more cups of
white flour.
Form bread loaves and place in oiled pans. Cover the bread pans plastic wrap and warm
wet towels. Place in a pan of warm water, that is in the oven. Let rise.
Take out pans and heat oven to 425 degrees. Bake the bread for 15 minutes at 425. Then
bake at 325 for 45 minutes.
Mom always melted butter on top after it came out of the oven. We often ate it warm
with more butter, tearing off the crust. Mmmmm, so good!
Snickerdoodles
Cookies have always been a favorite at our house on Sunday afternoons; especially
chocolate chip cookies. One reason is because, my Mom use to always make oatmeal
cookies and I would crave chocolate chip cookies. The main reason she didn’t make
them is because the chocolate chips, they bought, wouldn’t last that long at our house.
We would always gobble them up before she would get around to making them.
I remember once in second grade making a cookie recipe book for Mother’s Day. I
wanted mine to be chocolate chip, but I don’t think we had a recipe. I didn’t want to ask
my Mom, because that would ruin the surprise. So I carefully copied the recipe on the
back of the Oatmeal box.
I still struggle to make the perfect chocolate chip cookie. Nevertheless, I have found a
good Snickerdoodle recipe. Which Ron says is his second favorite cookie.
11
1 cup shortening
1 ½ cup sugar
2 eggs
2 ¾ cups flour
2 tsp cream of tarter
1 t. soda
½ t. salt
Cream shortening and sugar together until fluffy. Add eggs and blend well. Add flour,
cream of tarter, soda, and salt together and mix into sugar/shortening mixture until well
blended. Chill dough. Make into small balls and roll in mixture of 2 T. sugar and 2t.
cinnamon. Place on ungreased cookie sheet and bake at 375 for 10 min.
Crazy Cake
My dear Aunt Venis once gave me a recipe for Texas Chocolate Cake. It seemed
familiar to me. While looking for it, I went through an old Orangevale Ward recipe book
put together by some dear sisters. Looking at it brought back memories of them. Well, in
it is a Crazy Cake contributed by my mother! It is the same as Aunt Ven’s cake. I
remember Mom making a well in the mixture and adding the vinegar. We thought it was
amazing. She didn’t need eggs, and it was delicious! Crazy!
Mix the dry ingredients in a bowl. Make a depressions in the flour mixture. Pour in the
oil, vinegar and vanilla. Pour the cold water over all and mix it with a fork. Do not beat.
Bake in 350 oven for 30 min. or until done. Cool in pan and serve.
I remember on Sunday nights Mom making a Boston Cream Candy. I think it was just
made with sugar and canned milk. We would cook it to a soft ball stage. I remember her
dropping it in a glass of cold water and anxiously watching it form into a soft ball. We
would stir and stir and stir it. Sometimes it would harden up and sometimes it wouldn’t.
But we always enjoyed something sweet.
My Dad would make popcorn, usually on Sunday nights. He would cook it in hot oil in a
covered heavy pan. I loved to listen to it start popping and watch it when he opened the
lid.
12
Once when my Mom was gone, my Dad cooked dinner and it was horrible! He mixed
potatoes and tomatoes together, and sang Tomatoes/Potatoes all night. My Mom was a
good cook, though, often making delicious meals; when I thought nothing was in the
house.
My Rice Story
We sometimes struggled and didn’t have much food in the house. One month we didn’t
have much food and no extra money was coming in. I remember that my Mom happily
announcing that we had a hundred pounds of rice, so we wouldn’t go hungry.
So we had rice and powdered milk for breakfast, fried rice for lunch; a simple rice
casserole for dinner. That month we were also studying about the four food groups in
school. Our teacher wanted us to write down our meals to make sure they included all
the food groups. I remember the girl before me, when we gave our reports for the whole
class. She had actually had steak and a whole variety of foods. When it was my turn, I
somehow mumbled my way through. I shouldn’t have felt too bad though, we were
living in No. Sacto at the time and there were a lot of poor children in the community. I
can honestly say that our family never went hungry. I am thankful to my parents for the
ingenious ways they fed us.
13
From the kitchen of Allyson (Soren) Woodland
The recipes I chose my boys love. Some of these recipes I have been making from the
beginning of our marriage. Jeremy always loves having nice food to come home to. I
figure it's the least I can do since he works so hard. The boys would all get really
excited when I make treats and all want to help. I had so much help at times there was no
room to cook. So we had to make a new policy. Each day the boys get to take turns to
help make dinner or whatever I am making. Sometimes they even get to choose. I love
making nice meals for them. And they seem to appreciate it.
The lemon rice and lime chicken recipes a good friend made for me after I had Erick. It
was a nice refreshing meal. It will always remind me of good friends. Plus, there was not
one complaint about it. We all loved it.
Soften and cream together, cream cheese, butter and pepper. Fold in chicken and
mushroom pieces. Separate rolls into square shapes and press perforation together.
Spread chicken mixture on each roll and fold in 4 corners to meet in the center and seal
edges. Bake at 375 for 15-20 minutes. Serves 8. Serve with chicken gravy if desired.
Chili Rellano
1 7-oz. can whole green chilies
1 12-oz can evaporate milk
14
4 eggs
2 Tbsp flour
1 lb cheddar cheese, grated
1 lb Monterey Jack cheese, grated
1 8-oz can tomato sauce
Split chilies. Spread on bottom of a 9x13 baking dish that has been sprayed. Combine
milk eggs and flour in blender and blend. Pour over chilies. Add a layer of cheddar
cheese (using all the cheese). Bake 325 for 30 minutes. Top with tomato sauce, then all
the jack cheese. Bake an additional 15 mins. Or until bubbly.
Melt cheese and butter over low heat in double boiler. Stir until smooth. Sift powdered
sugar and cocoa into very large mixing bowl while cheese melts. Make hole in the middle
of sugar mixture. Pour cheese all at once in hole. Stir 13 of sugar at a time. Add vanilla.
Mix well. Add nuts, if desired and mix well. Put in lightly greased pan. After fudge is set,
cut into 1 inch squares. Make 5 pounds of fudge.
Mix cooked chicken, chilies, olives, and onion. In separate bowl, mix soup and sour
cream with ½ the cheese. On each tortilla, spread some of the soup mix on one side. Add
chicken mixture and roll up. Place side by side in a baking dish. Pour remaining soup
mixture over the top. Sprinkle with remaining cheese. Bake at 350 for 30 minutes.
Mix all ingredients except corn flakes. Put mix in 9x13 inch pan. Top with crushed corn
flakes. Bake at 350 for about 25 minutes, or until center is hot. (bake for about 1 hour if
using regular potatoes). I use more cheese then this calls for, about 2 cups.
15
Soft Sugar Cookies
1 c. sugar ½ c. butter
1 egg ½ c. sour cream
1 tsp. vanilla 3 ¼ c. flour
½ tsp. salt 1 tsp. baking powder
Mix sugar, egg, vanilla, salt, butter and sour cream until creamy. Mix flour and baking
powder together. Add to butter mixture. Roll dough out to ¼ inch thick. Cut out and bake
at 400 for 8 minutes.
Scotcheroos
1 c. sugar 6 c. Rice Krispies
1 c. light corn syrup ½ pkg. chocolate chips
1 c. peanut butter 1 pkg. butterscotch chips
Bring sugar and corn syrup to boil. Remove from heat and add peanut butter. Mix with
Rice Krispies until well coated. Press into 9x13 inch pan. Melt chocolate chips and
butterscotch chips over low heat, add a little water if needed. Or melt in microwave for 9
to 10 minutes at 40% power in a glass bowl. Spread over rice Krispies and cool to firm.
Place the oven rack 4 to 5 inches from the broiler element and preheat broiler.
Meanwhile, open the spinach box, place it on a microwave safe plate and microwave 4
minutes on high.
Heat 1 Tbsp. of the olive oil in a 12-inch cast iron or oven proof skillet. Peel and coarsely
chop the onion, add to the skillet. Cook for one minute to soften slightly.
While the onion cooks, break the eggs into a 2-quart or larger bowl and beat them with a
wire whisk until they are foamy. Slice the ham into ½ inch squares and add it to the eggs.
Add the spinach, cheese, Italian seasoning and pepper. Stir in the egg mixture thoroughly
and set aside. (You might need to strain some water out of the spinach).
Add the remaining 2 Tbsp. of olive oil to the skillet, heat it and tilt the pan to distribute
the oil evenly. Pour the egg mixture into the skillet. With the back of a spoon, push (do
not stir) the ham and spinach to distribute them evenly.
Cook without stirring for 7 minutes or until the surface is moist. Immediately put the
skillet under the hot broiler and cook 2 minutes or until the surface is just set but not
brown. Before serving, run a knife around the edge of the frittata to loosen. Slice into
wedges and serve at once.
16
Chicken Tortellini Soup
3 c. chicken broth 3 Tbs. flour
3 c. chicken cooked and cut up ¾ c. half and half
1 medium onion chopped ¼ c. carrots
1 stalk celery thinly sliced 1 pkg. prepared tortellini
½ tsp basil
Heat broth, onion, celery, and basil in a saucepan until boil. Reduce heat to low and cover
and simmer 15 minutes. Stir flour into half and half until smooth. Stir into soup. Heat to
boil stirring constantly, boil and stir 1 min. Stir in chicken, carrots and tortellini. Cook
until tortellini is tender. If you would prefer chopped carrots add then to the broth at the
beginning.
Lime Chicken
4-6 chicken breasts ¼-½ . butter
2 limes zested and juiced 2 Tbs. oil
½ tsp salt ½ tsp chives or green onions
½ tsp pepper
Cut chicken into bites sized chunks. Sprinkle with salt and pepper. Heat oil in skillet on
medium heat. Saute chicken until lightly brown, cover reduce to low for about 10
minutes. Take chick out of skillet and keep warm. Throw out juices. Add lime juice to
skillet, boil. Add butter, melt. Add lime zest and chives. Spoon over chicken. Serve with
lemon rice if desired.
Lemon Rice
3 ¾ c. water or chicken broth
4 bouillon cubes
1/3 c. lemon juice
4 Tbs. butter 1 tsp salt
1 tsp pepper
Boil water, bouillon, lemon juice, butter, salt and pepper. Add 2 c. rice stir. Bring to a
boil, reduce heat. Cover and simmer 20 minutes until water is absorbed. Serve with lime
chicken if desired.
17
From the kitchen of Alva Volk
A family friend
3/4 C sugar, 4 tsp. salt, 1/2 tsp. pepper, 1/2 C vinegar, 1/2 C salad oil.
This recipe is in the Fair Oaks Ward Cookbook and originally submitted by Louise
Petersen. I modified it a bit and this has become a favorite for Basilius family gatherings.
Very good and easy. Alva Volk
CHICKEN IN RICE
1 can cream of celery soup
1 can cream of chicken soup
1 can cream of mushroom soup
1 envelope Lipton Onion soup
1 1/2 C raw rice
Mix celery and chicken soup, 1 can water in bowl and add raw rice in bowl. Spread in
oiled 13 x 9" pan. Place raw chicken on top. Spread mushroom and dry onion soup
mixed with 3/4 C water. Bake in 400 degree oven for 20 min; reduce to 300 degrees and
bake 1 1/2 hours. Do not cover or salt.
Fair Oaks Ward cookbook recipe originally submitted by Jeanette Woltmon. After these
many years the Basilius family have enjoyed this one. Nothing easier. Always a treat.
18
From the kitchen of Tom and Annette Tucker
Carmel Corn
Annette Tucker
This recipe was given to us by our friends John and Jone Olson.
It is a favorite treat of our kids and grandsons,
our daughter–in-law Debbie, shared this recipe with her mom
who entered it in the Caribou County fair and won an award because it was so good.
Brownies
Phyllis Tucker
Phyllis made these for the friends they taught while on their mission in Winemucca, NV.
She always made them for us whenever we visited as well.
19
From the kitchen of Ed Naylor
Note from Mary Lou Shaw: Last Sunday I had the opportunity to
converse with Nancy (Naylor) Moore, and Carolyn (Naylor) Simpson.
Nancy and Caroline are the daughters of Edward and Glenice (Nowell)
Naylor. They relayed the account of the candy making process
conducted by their Dad. At the candy making season, Ed would move
his sleeping quarters to the living room. Closing the bedroom door
would keep that room cool. In the bedroom, tables were set up and a
marble slab. No written recipes were available. Ed had them in his
head. When they first decided to cover the pieces of candy with
chocolate, Carolyn exclaimed they placed the piece of candy into the
boiling chocolate on a spoon and the candy just boiled down into the
pot. Somehow they did learn how to cover them with chocolate. That
became Carolyn’s expert job. Nancy helped box the candy and clean
up. They often had seventy five boxes of “out of this world” chocolates
to give away and to sell.
Following is the Peanut Butter recipe that Carolyn remembered:
20
From the kitchen of Marc Allen
Cassava Cake
Eunice Allen
Directions:
Preheat oven at 350 degrees. Combine everything except the condensed milk. Cook in
one large pan or in many smaller pans how ever you want. Place pan as high in the oven
as pan allows. Watch the cake till the middle is firm and the outer and golden brown on
the outside edge. When done cover top of cake with sweetened condensed milk. Turn
broiler on at 250 degrees. Place cake back in under broiler bake till condensed milk
is caramelized and browned. Watch carefully because the condensed milk will easily
burn.
Most ingredients can be found at a Filipino store.
Garlic Potatoes
Marc Allen
Directions:
Heat oven to 350 degrees. Cut off the top of the head of garlic so all garlic cloves are
exposed place on tin foil, salt pepper to taste, small slab of butter on top then wrap it up
and place in oven for 1/2 hour. Boil Potatoes till soft then mash. Combine garlic that is
squeezed out into soup and butter then heat then up and mixed thoughly. Combine
potatoes and garlic sauce. Salt and Pepper to taste.
21
From the kitchen of Venetta Abbott
Pavlova
This recipe is from Australia and was originally written by Michael Shaw during his
mission. It was given to Mary Lou Shaw and she gave it to her sister Venetta Abbott.
(Note from Robert Shaw: Anna Pavlova (1881-1931) became the most famous dancer of
her generation. During World War 1, she traveled to Australia. This dish is named after
Anna Pavlova.)
22
From the kitchen of Kay Powell Howe
Carrot Pudding
Venis Shaw Powell
1/2 C. molasses
1 C. brown sugar
1/2 C. shortening
3 eggs
Cream above mixture together.
Sift together and add:
1 C. flour 1/2 tsp. salt
1/2 tsp. nutmeg 1/2 tsp. cinnamon
1/4 tsp. cloves 1 1/2 tsp. soda
Then stir in:
1 C. raisins
1/2 C. nuts
1 C. shredded carrots
2 C. bread crumbs
Also add about 1 C. applesauce to get right consistency. Mix altogether and put in well-
greased cans or bottles with tight fitting lids or paper. Steam in small amount of water
for 3 hrs.
1 stick of butter
Dip chicken breasts in butter then seasoning mix. Put into greased 9x13" dish and cover
with foil. Bake at 350 for about 1 hr. or until done. Uncover and brown for a few mins.
23
1 c. coconut
3 c.. Rice Crispies
Put half of mixture in a 9x13 inch dish. Slice vanilla ice cream and put on top of Rice
Crispie mixture then top with remaining Rice Crispie mixture. Press firmly together.
Cover and freeze in freezer about 3 hrs. Prepare Danish Dessert according to directions,
using 2 c. water. Stir in berries and chill.
Serve on top of Crispie Dessert.
Lemon Pie
Venis Shaw Powell
Combine sugar, corn starch, lemon juice, rind and egg yolks; beat until light colored.
Add boiling water. Heat to boil, gently boil 4 mins, stirring constantly. Remove from
stove. Add 1 T. butter. Cool slightly and pour into 9-inch baked pie shell. Cover with
meringue or whipped cream.
Meringue
1 T. cornstarch few grains salt
6 T. sugar 3 egg whites, room temperture
1/2 c. water
Mix cornstarch, sugar, water and salt, then cook until thick and clear.
Cool. Beat egg whites until frothy. Continue beating while slowly pouring cooked
mixture over and continue beating for 5 mins. Cover slightly cooled filling in pie shell
with meringue, sealing edges to crust. Bake at 400 for about 10 mins.
24
1970’s Ward Recipe Book
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25
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26
From the kitchen of Garth Naylor
The Boston Brown Creme Candy recipe was given to me by my uncle
Garth Naylor. He said it was a secret recipe. He may have received it
from the Snelgrove Ice Cream Company where he was employed.
Later, when I was about fourteen years old, Mom’s brother, Ed Naylor
came to help us build a basement and enlarge our home. He made this
candy, also.
Garth and Ed, later in their lives, made chocolates to sell. Garth,
in his early marriage had a Flower and Candy Shop in his home in
Sugar House, Utah. Ed made chocolates in his home also, and sold lots
of candy around Christmas time. I don’t particularly remember
Mother making Boston Brown Candy. She made delicious fudge,
divinity, taffy, pinocho and sold them to her pinochle card playing
friends. Pinocho is made with brown sugar. Sometime I want to try
making pinocho.
27
From the kitchen of Mary Lou Shaw
Wheat Berry Bread
The following recipe makes six loaves of bread. However if you want to
make less, still use the basic, 2 tablespoons, honey, salt, and oil. (I like olive
oil, or soy bean oil the best)
28
the tops of the bread loaves thoroughly. When cool remove from the bread
pans.
I don’t remember where and when I received this recipe. Mother and my
Grandmothers made delicious white bread, and baking powder biscuits.
However, at one time in my life, Mother started making whole wheat
bread, cookies and cakes. At first her loaves were flat and hard, but tasted
very good. She was finally able to bake nice high light loaves. We stopped
using white flour and white sugar. For sweetener in her cooking Mother
used raw sugar or honey. Grandmother Naylor urged Ruth to sell her
bread, because it was so unique, but Mother didn’t follow grandmother’s
advice. (Note: Names of grandmothers are: Chrissie Eveline (Whitney)
Abbott; Rhoda Lois (Laird) Naylor. Mother’s name is: Ruth Venetta
(Naylor) Abbott, Dutton.)
Shaw’s Stuff
When Keith Shaw was a Priest, the young men had a feast. Keith contributed
the following dish. When one of the members asked him what it was, he
replied “Shaw’s Stuff”. Hence the name!
Place the contents of the package of jello in a large bowl. Pour the boiling
water in the bowl and stir for at least three minutes, until jello is completely
dissolved. Add the frozen strawberries and continue stirring. Stir in the Ice
Cream, (Jello will begin to set up) Stir in the walnuts. Keep in the
refrigerator until serving time.
Mary Lou Shaw was born April 25, 1925 to Austin Neal Abbott and Ruth Venetta
Naylor Abbott in Nampa Idaho. Mary Lou and Bob Shaw were married April 5,1950 in
the Salt Lake City temple. Together they have 5 children (Gayle Soren, Keith Shaw,
Holly Miller, Scott Shaw and Mike Shaw), 23 grandchildren and 9 great grandchildren. I
am lucky enough to be one of the grandchildren-Keith Shaw’s daughter, Shelsie.
29
It was spring break, I was 16 and I was in California with my Dad, Reagan,
Randon and my best friend Terena. We did lots of fun things with the Miller’s and
Mike’s families, but one of my favorite memories was baking bread with Grandma.
Everyone else was headed to Mike’s house, but Terena and I wanted to stay at Grandma’s
and learn how to make “Shaw Bread”. Little did we know that we would be in for such a
treat! Grandma wasn’t sure where the recipe came from, but one thing was certain and
that was that the bread was some of the yummiest bread I’ve tasted.
Grandma told us the ingredients, then supervised us while we had the satisfaction
of making our own bread. When she said to knead it, we kneaded it. When she said to
“slap it down”, we slapped it down. And the entire time she offered words of
encouragement and praise. Grandma is always good at making you feel that whatever
your doing, you are doing it better than its ever been done before! She would complement
us by telling us with a large smile on across her face and a sweet chuckle, on how great
we were doing. You always feel like a million bucks when you are with Grandma and on
that day, because of Grandma, we felt like we were the best bread makers in California!
The goodness of the “Shaw Bread” recipe has made its way out of the Shaw
family and into other homes where other people have been able to enjoy it. One day, a
few years after baking with Grandma, while I was living in St. George going to Dixie, I
came home from class to an apartment filled a familiar scent. Terena had made “Shaw
Bread” for me and my roommates! She had saved the recipe and remembered how
delicious it was, and wanted to share it with our roommates. I called Grandma and she
was so happy that we shared the delicious recipe with our friends. While I ate the yummy
bread with Terena, I was reminded of the first time making the bread at Grandma’s and
how we were the ‘bread-winners’ of California on that spring day!
30
Recipes From the Millers
Holly’s Sweet Potatoes
Rinse the sweet and jewel potatoes, put into large pot, boil covered until soft.
Remove and cool. Take off the peelings, put into a large glass baking dish. Take
a fork and make smooth. Add the butter, sugar, and marshmallows. Bake at 350
degrees until the marshmallows are melted and browned.
Stir together, add your meat. Marinate the meat for two-four days. Turn often.
Bunch of Broccoli
Cheddar/ Colby Cheese
Butter
Minced Garlic
31
Salt and Pepper
Boil the broccoli, once soft, drain water. Add cheese, butter, garlic and
seasoning. Put in microwave, until cheese is melted. Serve hot
Eldon’s Meatloaf
1 beaten egg
½ cup fine dry bread crumbs
¼ cup milk
¼ cup finely chopped onion
¼ cup finely chopped celery
2 tablespoons snipped parsley
½ teaspoon dried sage, thyme, bail, or oregano
½ teaspoon salt
¼ teaspoon pepper
1 pound of hamburger/ground turkey
2 tablespoons catsup and mustard
In a mixing bowl, combine egg, bread crumbs, milk, onion, celery, parsley, salt,
and pepper. Add ground meat and mix well. In a shallow baking dish pat mixture
into a 7x3x2 inch loaf. Bake in a 350 degree oven for 45-50 minutes. Transfer to
serving plate. Spoon catsup and mustard mixture over the loaf and serve.
32
Ruth Venetta Naylor Abbott Dutton
Submitted by Holly Shaw Miller, Granddaughter
June 21, 2008
Daughter of Frank Sefton Naylor and Rhoda Lois Laird. Sister of Lois, Sefton,
Edward, Marvin, Garth, and Verna,. Granddaughter of: Edward Laird and Valerie
Flint Laird and William Edward Naylor and Ann Wright Naylor. Wife of Austin
Neal Abbott and Henry Dutton. Mother of Lou, Faye, Venetta, Neal, Janet, John,
Chrissie, and Stephen
Ruth was a strong woman and dealt with a heart condition from the age of fifteen
until her death. Even though the times were hard, she was able to cook with the
things on hand and made things from scratch. Ruth prepared many dishes
throughout her life and the dishes continue to be a memory 51 years after her
death. She cooked for the immediate and extended family, three restaurants
(Dagwood, Sugar Bowl, and Skelley Inn) and a Boy’s Home. The dishes are as
follows:
33
• Boston cream candy
• Tapioca pudding
• Dessert with every meal
• Breaded veal steaks coated with bread crumbs
• Cooked cereal
• Soups from the meals served on Sunday
• Hash
• Tuna sandwiches, cheese
• Trout, Catfish, and Bass for breakfast when camping
• Meatloaf with sage
• Cooked corn
• Newspaper wrapped lettuce that was stored in the basement would be
served over the winter months
• Canned peaches
• Duck and pheasant
• Custard pudding
• Fried potatoes with bacon fat or lard that would be boiled and then fried, or
shredded and fried
• Deviled food cake
• Cuts of meat from cows, pigs, sheep, and lambs
34
35
From the kitchen of Shelby Venables
Our English Friend
Arts & Crafts Director at Folsom Convalescent Hospital.
WRAPS
1 PKT of Tortillas (Flour)
3 Breasts of Chicken
1 Onion
1 PKT of Fresh Mushrooms
Oil to Fry
Parmesan grated cheese
Grind chicken and onion in grinder. Chop mushrooms. Fry mushrooms and onions in
pan. Mix with chicken breasts for the filling, Heat up oil in the pan. Put 2 tablespoons of
mixture in the center of the tortilla wrap and fold over. Fry both sides till golden brown.
Drain on a napkin. Then dust with parmesan cheese. Serve with a salad or just for a
snack.
Trifle
In glass dish lay Sponge Cake. Over that pour your tin of pineapple. Let the juice and
fruit soak into the Sponge. Make up jello and pour over the Sponge and fruit. Let it
stand in the fridge for about 6 hours. Make custard and pour over the top of Jello
Put back in the fridge for approx. 2 hours. Then whip up cream and pour over the top.
Decorate with cherries or chocolate chips.
P.S. from Mary Lou Shaw, "I’ve been treated to this delicious Angel Sponge Cake Dish
from Shelby and I also made it. It is a hit. I also enjoy Shelby’s English Accent."
36
From the kitchen of Joan Richards
Daughter of Chauncy and Ruth Abbott
Mexican Chicken
37
Hamburgers
v- ~d~
,
;t~~~ -
38
Baked Salmon Fillets
39
From the kitchen of Jean Garland
Daughter of Chauncy and Ruth Abbott
.tA~
~ NASTY BLACK CAKE
ungreased
- --" -'--- - - -------- -----
-_ _ -i_ cup_coca ---------
___~ _ cuPs f19 ll L __ _____ ___ _ __
_____ 2 cups sugar
1! cup oil
2 eggs
- - -Cts pvanilla
,----c,::up sour nUTIt o r DuftermilX: aaa-:--------
- - 1- eup-boi-I-ing- wa-ter- - - - - - -
mix well
'"
- -c---
-.<
o
-~ ~ --
---~~~~~~~~-~~
add 2 tbsp margrine & 1 tsp vanilla
40
Garlic Chicken
GARLICCIllCKEN_~a!cJd.__
bake 1 hour
--'--------- ----------
_ _ _ _ _--'--
2 cups- f ine...-br-ead-_cr-umbs, _ __
____--* cup chQQped parsl,.e'l'Y__
1 tsp salt
----------
l/a tsp pepper
! c up parma san cheese
1 tblsp garlic powder
Rlx and let stano ove"r"n"ir:g"'h:ct. --.
I "s " b-=e"t"t"e::;r - - - - -
----but-ca·n- b~o-s-ed-sooner-.--·- - - -- -- - - - -
- - - - ---Il.j;.p-eh-i-ek-en- :i:-n-meit-ed-marqarlne--or--mi-l-Iclc- - -
_ _then_ shake.......i.n-br.ead-e-:r;umbs .--A·t=-ranq'ee~--
-- in shallow pan o ~c_O..Q k_i.fLshe e.t..,, __ D..QJlo t _
overlap.
------- ---- -------
Do not turn.
--------------
--!2u.-t£ ~---_ __
---- ------
41
Cheap Punch
~~~ ~.A..A-tH-~
_ _ _ _ _ _ _ _ -.CHEAP-1'.UNc"-
U _____ ~ o.hL-:d__
__________~G~OO
~D~H~
O~T~O~R~COLD
--~-----
- - - - - - - -aei-l---f or----4-o-mi-nu~es'---
__ -S_ quar..ts __ o,Lwa.te ~ _ _
________ ..l....sups s1!9ar___________________ __
----~~====~~~~~ - -
in cheese cloth bag: ________________________
3 sticks cinnamon
tsp whole cloves
~~~ --
- afterooDeda dd: ~.;::!-'-...:1:t!:f!t:t---
---- 1 sma"i-r-can-l--emonade
- -l- sma.-l-l- can- f.-r:oz.en-erange- -j-u4-ce--------------
______~sugar free
------.-
------------------ - - ---
_ ____--'I_ _like....-.tO-lealle-spiceS--i.I1-water__ for abou.t:. _
3 to 4 hours
- - - --- -
42
7 Layer Cookie
--'-' ~~-p-~~~-
-
=~ ~:~=--~ -=~-
=~-=~~--2luJ~---
------------- -------
43
Apple Jumble
44
Fried Rice
FRIED RICE
45
Japanese Meal
______________~J~A£
P~AN
~E~S~E
~ ~~ _____________ •
MEAL
rice
~~~1fe~.".
"n"ooa
5DaTl.
e.sc_---------------------------
- - 3-. - chicken-pteces---
---4 .--g~av_y'-------------------------------------
___ ~thinl¥_ s1ic~maLoes ___________________
6 . celery cut in small d~onal pieces
7 . green ~nlons, tops and all cut in small
piece sc-o____________________
8. crushed pineapple
9 grated cheddar cheese
- 1-0. gravy
11. slivered almonds
12 . flaked coconut
13. marachino cherries
---Wit'h"f"at-and-add---to- hotbroth •
46
Sweet and Sour Chicken
47
Abigail Smith Abbott
48
Memories of Josephine Cottam Shaw
Keith Shaw writes:
Hi Karen, Maxine, Chyrl, Beth & Bob
I have been asked to interview you and write a one page (probably more)
spot light on Josephine Cottam Shaw for the Bob & Lou Shaw Family
Reunion with the theme of “Family Recipe Book” on July 5, 2008.
If it is ok with you, I will take what you send me, make a draft edition, then
send it back to you for your review & approval, and then make a final
edition for the reunion. OK?
Love ya
Keith
49
Maxine Shaw Owen writes
About our dear Mother –
One of the things I remember her talking about when they were newly
married and living in Snowville – was being chased by a rabid coyote and
having to jump a fence to get away from it. It sounds scary to me.
Bless her heart she was so kind and sweet – and so giving. We were always
poor, but always clean (well, almost always) and I never remember being
hungry – she always found something for us to eat.
I can still smell her homemade bread – big brown loaves – and we all
wanted the crust. There was always peanut butter, and honey. And very
often home made butter.
Her pies were delicious, but she couldn’t make a very good cake. I can
remember Venis bringing everything for a lemon pie so she could make it
for her.
Karen has always talked about our fried chicken. Now that is a memory –
seeing those chickens flopping around on the ground – and the boiling water
ready to dunk them in to remove all the feathers and pin feathers.
Oh, I forgot to mention the fried bread – She would break off pieces – flatten
them – fold them over and fry them in grease. Nothing better!
I don’t remember her using many recipes. She just seemed to make do with
whatever she had – and it all seems amazing to me.
Mother had a heart of gold – she was always helping others. And she loved
her family – especially those two little sisters of ours Karen and Chyrl, and,
of course Robert Keith. After Bob had polio – (in the early 40’s, I believe)
she spoiled him somethin’ awful. (Love you Bob.)
We had quite a few bums passing through were we lived – (now known as
the homeless) and they always came to our house because she would feed
them, pass by the neighbors and come to our place. She had a few dishes she
used for that purpose only – and never let them use our dishes or silverware.
50
I was always afraid of them, naturally because they were sometimes dirty
and scary looking – but – she never seemed to be afraid.
There wasn’t a task she couldn’t or wouldn’t do. From milking cows –
leading big bulls around by a chain in their noses when they would get out –
now that’s scary.
Working in the fields right along with some older siblings – and, of course
Dad making sure we stayed in school – and taught good manners – and went
to Church even though she go often for various reasons. She had a deep,
abiding faith. Always – to the very end of her life here on this earth.
I just want to say that I was at the foot of mother’s bed in the hospital with
my hands on her feet when she took her last breath – and the very last words
out of her mouth were – “Take care of Karen and Chyrl for me – please.”
And little sisters, you sweet beautiful girls – I tried. I love every one of my
sisters and brothers – very much. We have a good heritage – don’t we?
She loved to tell me about her growing up in Utah and getting married and
having her children. She loved her husband, children and grandchildren. She
was proud of each one. She was a humble person and loved the gospel. She
had a strong testimony of the gospel. I remember as a child her bearing her
testimony when she felt well enough to attend Fast Sunday. She really laid
the foundation for my testimony.
Mother was a wonderful cook even tho I never saw a recipe book or any
recipes in the home. Everything was from scratch. She could make a meal
51
out of nothing. If you know what I mean. Sometimes those meals were the
best!
During the school year Karen and I would attend primary in Riverbank at a
community building and during the hot summer we would bicycle about 2
miles into Riverbank to attend primary. I remember bicycling home and
turning off the main road onto our lane where our 3 room home was. (It had
been a chicken coop and dad made it into a small house.) As we came down
the lane soon floating through the air was the smell of fresh home made
bread. We would bicycle faster and faster until we got home and there were
warm slices of bread with homemade butter and jam. We were in heaven.
This happened every Saturday until mom became very sick. What a
wonderful memory!
Every night Mom would make Dad Bread and Milk and sugar in a large
bowl. He enjoyed it so much. Mother loved to please him and then he would
finish the rest of the meal. I am sure he did this all his life.
Mother's favorite recipes which I can remember was her chili, chicken and
noodles soup (homemade noodles,) and of course her fried chicken. I know
her chicken was so good because she would kill the chicken the day before
on Saturday and we would have it every Sunday. It was out of this world. If
she could be at the reunion I would have her bring her fried chicken.
My favorite memory of mother cooking was when she would make taffy.
This was always done outdoors as I remember it. She would butter her hands
and then take the hot taffy and stretch it longer and longer between her two
hands. She loved to tease us as she would stretch the taffy almost to the
ground and then whip it back up before it reached the dirt. We would gasp
because we thought she would let it get to the ground, but she never did. She
stretched and stretched it until it became white in color. Then she would
52
stretch it out on wax paper and cut with scissors into pieces. It was so good.
I always could taste the vinegar taste it had. Yummy!
The siblings who were in Riverbank during her last few years tried their best
to comfort her and take care of her. Karen, Maxine, Beth, Bob and my self
did the best we could to love and support her. I am so thankful that Mother
was in Ogden when she passed away. Venis, Erma, Phyllis, and Maxine
were there to care and watch over her before she passed away.
During the depression I remember her feeding the homeless on our kitchen
steps. We lived near the railroad and she never turned anyone away who
needed food.
53
She made the very best sauerkraut around. There would always be a barrel
of sauerkraut at our home. We would eat it straight from the barrel, after
pushing the mold away or, if we could afford them, we would have the
sauerkraut with wieners.
I’d like to pay tribute to my dear deceased Mother, Josephine Cottam Shaw.
She was born in Snowville, Utah, on May 6, 1892. Josie attended a country
school, across the State Line, in Stone, Idaho.
Her father, John Cottam, went on a Church Mission to the Texas Area. A
true story is about him finding a dime in the Texas dust, allowing the Elders
to cross a railroad bridge, which helped them in their work. They were
traveling without purse or script at this time.
Lillie Rose Cottam (mother) kept ties with her family in Pleasant View,
Utah. Many of Josie’s babies were born in the Pleasant View and Ogden
area.
Josie had a sister, Mabel Cottam Ellis. I feel I have always had a good
relationship with dear Aunt Mabel and her family.
Josephine and John Riley Shaw were married in the Logan, Utah Temple in
1910. They lived near Promontory Point, Utah, for several years. This was a
hard life for them. They lived in a wagon bed for sometime. Josie’s cooking
skills were challenged by this type of life.
They moved to a beautiful farm in Pleasant View and lived there for about
15 years. John and William, his brother, became owners, when their father,
Edmund Shaw died. John and Josie had a fine family of nine children. Chyrl
was born later, in California.
Josie cooked for the grain threshers. The harvesting crew praised her ample
and excellent dinners. Not many modern kitchen appliances were available,
at that time, to assist Josie with her cooking.
54
The brick house caught on fire due to electrical problems, but we continued
to live there. The farms were lost during the Great Depression of the 1930’s.
Karen and Chyrl and Bob were younger. We attended Riverbank School
and Oakdale High. Chyrl was graduated from Modesto High School. Bob
served during World War 11 in the U.S. Coast Guard and he was later
graduated from Modesto Junior College.
Beth and Maxine was older and helped Josie with the cooking and
household duties. Josie was very ill, at this time. Beth stayed out of high
school for a year to care for her mother and her younger siblings.
The menu usually included breakfast cereal, beans, ham, rice, spaghetti, Ritz
crackers, our own milk, butter, eggs, garden produce, and chicken meat, etc.
Beth married Sherman Parker and Maxine married Walter Olsen. Robert
went on a mission to the Central States. He later married Mary Lou Abbott
in 1950.
Josephine died on a trip to Utah with the Olsen’s in May, 1951. Her death
was a terrible upset to the family. Later, Karen married Keith Thomas and
Chyrl married Carl Markworth.
55
Josephine was a constant help and protector to me. She assisted me with my
understanding of the scriptures. She had a firm testimony of the Gospel and
was able to help other less fortunate families. Josephine had a difficult life
but she made the best of circumstances. I love her. I appreciate all that she
did for me and the family. With Josephine, it was love unfeigned.
56
I wish that I had some of her recipes....... Her pies were delicious and her
pie crusts the best!!! The very first thing she taught me to make was a
custard pie.
Butter bread and place slices of cheese on top. Place in oven and bake at 350 degF until
cheese is melted and bread is toasted. Take out and put sliced tomato on top. Salt and
Pepper to taste. Enjoy!
This was a favorite growing up for me. We had it for breakfast, lunch and dinner at
different times. The tomato is optional but very good and best if it came from a garden.
57
Gluten Free Peanut Butter Cookies
58
Children, Siblings, Parents of Robert and Mary Lou
Shaw
59