Robert K.

and Mary Lou Shaw
Family Favorite Recipes










Compiled by Michael Shaw
July 5,2008
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Robert K. and Mary Lou Shaw
Family Favorite Recipes

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
4
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
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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

6
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!!!

7
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.
Verna’s fabulous fudge recipe:
2 tablespoons of cocoa
1/4 cube of butter
2 cups of milk (or if you want it rich, use cream.)
3 cups of sugar

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.
Memories of Rhoda Lois Laird Naylor
Verna relayed an interesting tid bit about grandmother, (Rhoda Lois (Laird)
Naylor. When the Naylor’s lived in Idaho, about 1910, Rhoda’s father, Edward
Laird, would come over and stay the night with them. Rhoda would get up very
early in the morning, take her fishing pole, get on her horse,
and go catch a trout. She would prepare the fish for her
father’s breakfast. Verna also stated that her mother was a
great horsewoman.
When the Naylors had the Hobble Creek Ranch, near
Springville, Utah, in the 1930s, many relatives and friends
would drive over for a visit. Grandfather Naylor, (Frank
Sefton Sr.), would load their vehicles up with produce.
There is much more to tell about Hobble Creek, like
stealing the baby corn and creating princess corn dolls, swinging across Hobble
Creek with your foot in a rope, being scared of rattlesnakes, etc.
by Mary Lou (Abbott) Shaw, June 6, 2008

8
From the kitchen of Maxine (Shaw) Owen
Potato Chip Cookies (Good! !)

2 cups butter (one pound)
1 cup sugar, 2 teaspoons of vanilla
4 cups of sifted flour
3 cups of crushed potato chips
1 1/2 cup chopped nuts
Cream butter, sugar, and vanilla. Add flour and mix well.
Stir in chips and nuts. Form into balls. Flatten on ungreased cookie
sheet
with bottom of glass dipped in sugar. Stick a nut on top of each cookie.
Bake 350 degrees for fourteen minutes (?) Watch carefully--don’t
overcook. Just lightly browned. (ENJOY !)


From the kitchen of Pat Wheeler
A family friend that now lives in Hope Mills, North Carolina
Chocolate Frosting

1 box powdered sugar ( 16 ounces)
1/2 cup butter-----1 stick
1/2 cup unsweetened Hershey’s cocoa
1 teaspoon vanilla (real, not imitation)
Enough milk to get the right consistency
Beat until well mixed
“Sooooo delicious and very chocolatey.”
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“This is my Dear Mother’s Recipe. This is a family favorite!”

P. S. from Mary Lou:
Pat would really like to come to
our “Smashing Shaw
Reunion.“ We have been
friends here for many years,
but she has moved to North
Carolina to be near her family.
She was pleased to send us this
yummy recipe.





From the kitchen of Cheryl Shaw Markworth

Cottage cheese Salad:

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!

Just mix together and enjoy!


10

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:

1 lb. ground beef
1 medium onion, minced
2 T. parsley
1 t. salt
¼ t. ground pepper
4 drops Tabasco
4 eggs, well beaten

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.
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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.

4 cups whole-wheat flour
4 T. yeast
2 T. salt
¼ cup dry powdered milk

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.

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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!

11/2 cup flour
1 cup sugar
3 t. unsweetened cocoa
1 t. soda
½ t. salt
6 T. oil
1 T. vinegar
1 T. vanilla
1 cup cold water

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.

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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.





14

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.


Chicken Pocket Sandwiches
1 8-oz. pkg cream cheese
¼ cup butter
2 Tbsp. chopped green onion
1/8 tsp pepper
2 cups cooked, cubed chicken
2/3 cup mushroom pieces
2 cans Pillsbury crescent rolls
(or use homemade roll dough, or thawed but not raised Rhodes rolls)

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
15
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.
Cream Cheese Fudge
1 lb butter 2 tsp vanilla
1 lb Velveeta cheese 1 to 2 lb chopped nuts (optional)
4 lb powdered sugar
1 c cocoa powder

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.
Creamy Chicken Enchiladas
2 lbs boneless chicken breast, cooked 2 cans cream of chicken soup
and diced 1 pt sour cream
Small can green chilies 1 lb grated cheddar cheese
1 can olives, sliced approx. 10 flour tortillas
1 onion, chopped

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.
Cheesy Potato Casserole
1 pkg frozen hash brown potatoes 1½ c cheddar cheese, shredded
(or approx. 5 medium potatoes thinly sliced) 1/3 c. onion flakes
2 cans cream of chicken soup 1 c. sour cream
½ cube butter, melted 1½ c crushed corn flakes

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.
16
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.
Spinach and Feta Frittata
One 10 oz. box frozen chopped spinach ½ lb sliced ham
1 Tbsp. Plus 2 tsp olive oil, divided ½ c. crumbled feta cheese
1 large onion (1 c. chopped) 1 tsp. dried Italian seasoning
6 eggs 1/8 tsp. black pepper

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.
17
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.
Lemon Basil Carrots
Steam 1 lb. carrots
Mix together well:
2 Tbs. melted butter
1 Tbs. lemon juice
½ tsp. garlic salt
Dash of pepper

Pour over steamed carrots and coat well.
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.
18
From the kitchen of Alva Volk
A family friend

FOUR BEAN SALAD
2 cans cut green beans, drained
2 cans yellow was beans, drained
2 cans red kidney beans, drained
2 cans garbonzo beans, drained
1 large onion, chopped

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.



19
From the kitchen of Tom and Annette Tucker
Carmel Corn
Annette Tucker

2 cups brown sugar
1 cup light karo Syrup
Boil to soft boil stage, take off heat, stir in
2 squares (1cup) Butter
1 Tbsp soda
Pour over 6 quarts popped popcorn, (4 bags microwave)
stir to coat popcorn.

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

1 cup sugar 2 cups plus 2 tsp flour
1 square (1/2 cup) butter 1 cup chocolate syrup
4 eggs

Cream sugar and butter together; add eggs, one at a time.
Beat well after each egg; add flour, chocolate syrup; beat well.
Pour into greased and floured oblong pan.
Bake at 325 degrees for 30 minutes.

Frosting for Brownies:

1 cup sugar 1/3 cup chocolate chips
1/3 cup milk 4 tsp. butter

Mix sugar, milk, butter; cook (boil) exactly ½ minute.
Remove from heat; add chocolate chips.
Stir until cool. Pour on brownies.

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.
20
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:
Peanut Butter Chocolates
1 package of powdered sugar
1 bottle of peanut butter
A dash of salt

Mix together until it fits your taste.
Roll small bit size shape. Dip in dark or light chocolate. Have
fun!!!!!

Nancy and Carolyn both remarked about growing gardens. Since
Edward’s death, (5 Feb 2003) , they also have planted a garden at Ed’s
place every year. Now Nancy’s grandson is living in the house, he is in
charge of the garden.



21
From the kitchen of Marc Allen
Cassava Cake
Eunice Allen

2lbs. - grated cassava (frozen)
1lb. - coconut milk (frozen)
1lb. - grated young coconut (frozen)
1 1/2 cups milk
1 1/2 cups sugar
3 whole eggs
3 egg yolks
1 1/2 tps. vanilla
1 can sweetened condensed milk (14 ounce)

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

5lbs - Potatoes (what ever kind you want)
1 head of garlic
1/2 stick of butter
1 can of mushroom soup
1/2 cup milk
Salt and Pepper

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.
22
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.)
23
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.

Serve with sweet sauce.
Easy Parmesan Chicken
Kay Powell Howe

8 or 9 boneless, skinless chicken breasts
2 C. crushed Ritz crackers
1/2 C. grated parmesan cheese
1 pkg. dry ranch dressing

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.
Strawberry Crispie Dessert
Kay Powell Howe

Melt 1 stick of butter, then add the following:
1 c. brown sugar
1 c. chopped nuts
24
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

3 T. corn starch 1 T. grated lemon rind
1 C. sugar 3 eggs, separated
1/4 C. lemon juice 1 1/2 C. boiling water

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.
Memories of Venis Shaw Powell
Mother was an excellent cook and often did not use a written recipe. She was
particularly known for her wonderful roasts! When asked how she flavored and cooked
the meat she said, "Just cook it long and slow, with a little salt and pepper." Her 4
daughters have tried cooking the meat this way, but it never tastes as good as Moms did!
We've wondered if she forgot to mention some secret ingredient. Hers was always
wonderful!!!
25

1970’s Ward Recipe Book

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26

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27
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.
Boston Brown Creme Candy
1 can of milk
3 cups of sugar
1 teaspoon of vanilla
3/4 cup of plain walnuts
1/2 cube of butter

Melt one cup of sugar in a pan until thoroughly melted stirring
constantly so that it will not burn. Add 1/2 can of milk, continue
stirring until it boils for a few minutes. Add 1 cup of sugar and bring it
to a boil for a few minutes, keep stirring. Add the other half of the
canned milk and bring it to a boil, keep stirring. Add vanilla
Add the third cup of sugar and cook, stirring, until it forms quite a
sturdy soft ball in a cup of cold water. Pour on buttered platter. Include
walnuts. Let cool until bottom of dish is luke warm Stir until it hardens
and form small balls of candy.

Submitted by: Mary Lou Shaw


28
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)

One 5 pound package of white flour
3/4 cup of wheat kernels (cooked)
3 pks of dry yeast
One and one half quarts of water
2 Tablespoons of honey
2 Tablespoons of cooking oil (I prefer olive or soy bean oil)
2 Tablespoons of Salt
2 cubes of butter

*(I usually put in a little more honey and oil)
* ( I used to add about a cup of powered milk)
* I think the sucess of this bread is in the mixing and timing of adding the
Ingrediants. Cook the wheat having about 2 inches of water above the
wheat. Bring it to a boil and cook until the wheat is soft and puffed up. Set
aside and let it cool to luke warm or cooler. Using a large pan....Put the
honey and the yeast into the pan. Add the luke warm water and stir with a
spoon for a few minutes. Let it set for a few minutes and add 3 cups of flour
and stir for a few minutes. Let this mixture rise somewhat. Add salt and oil
and stir in 4 cups of flour, and stir. Let it rise somewhat. Butter the sides
and bottoms of your baking dishes. Add the cooled down wheat and more
flour. Stir or mix by hand if needed. Let it rise some and add the rest of the
flour 1 or 2 cups at a time, stir and mix by hand, knead the bread, stretch
and pull it, slam it down. If I am making six loaves, at this time I divide the
dough in half and place half of it in another large pan so the dough can rise
properly. (You do not want the dough to be too sticky or it will sink down
after it is baked) Now give the dough room and time for a good rise. Punch
it down and kneed again thoroughly, slapping, pounding, and pulling. (Oil
on your hands help.) Let the dough rise fully, again. Thoroughly kneed it
down again.. Do not add more flour at this last stage. Separate in loaves to
lay in the baking dishes. Let the dough rise high to the tops and rounded
higher in the middle. Pre-heat the oven at 375 or however your oven bakes
the best and bake 45 minutes to an hour. Remove from the oven and butter
29
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!

1 large package of strawberry jello.
1 cup of boiling water.
1 package of frozen strawberries
Almost a half of carton of Vanilla Ice Cream
3/4 cup of plain walnuts.

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.
Baking Bread with Grandma Mary Lou Shaw
By Shelsie Shaw Allen

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.
30
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!



31
Recipes From the Millers
Holly’s Sweet Potatoes

3 Whole raw sweet potatoes
3 jewel potatoes
1 package marshmallows
½ cup brown sugar
5-6 slabs of butter

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.
Melissa’s Chicken Caesar Salad

1 package small tomatoes
12 slices of cooked bacon, cut into small pieces
Romaine lettuce torn and/or from the package
Caesar dressing
Package of chicken breast sliced
Small package of mozzarella cheese
Croutons

Combine al the ingredients together and put in a beautiful serving bowl
Josh’s Marinating Sauce

2 bottles of barbecue sauce
2 Tablespoons Worchester sauce
2 Tablespoons Teriyaki sauce
Minced Garlic
Salt and Pepper
Pinch of Cilantro
Squeezed Orange

Stir together, add your meat. Marinate the meat for two-four days. Turn often.
Jared’s Broccoli and Cheese

Bunch of Broccoli
Cheddar/ Colby Cheese
Butter
Minced Garlic
32
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.







33
Ruth Venetta Naylor Abbott Dutton
Submitted by Holly Shaw Miller, Granddaughter
June 21, 2008

Born October 4, 1904
Salt Lake City, Utah
Died July 15, 1957
Independence, Missouri

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:

• White rock chickens
• Hot chocolate cake served with white egg fluffed frosting
• Cherry, Coconut, Apple, and Meringue pies
• Meat loaf that was grind up pork, beef, and lamb with sage
• Mashed Potatoes with butter and brown gravy
• Hot white bread served with hot fresh strawberries
• Yeast rolls
• Roast pork that fell off the bone, served on top of bread with butter
• Butter that was churned fresh
• Fresh cream topped from the milk from the cow
• Whole wheat bread that was light and fluffy
• Roast beef, lamb, and other cuts
• Fresh brooded coffee
• Hot pork or beef sandwiches
• Canned peaches
• Huckleberry jam
• Homemade syrup for pancakes
• Fresh churned buttermilk
• Homemade ice cream
• Homemade cottage cheese
• Divinity
• Fudge
34
• 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



35



36
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

Jello (Jelly in the UK)
Crushed pineapple (small tin)
(Custard Birds) get from Raleys or Cost Plus
Fresh Cream, cherries or grated chocolate

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."


37
From the kitchen of Joan Richards
Daughter of Chauncy and Ruth Abbott
Mexican Chicken


38
Hamburgers


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39
Baked Salmon Fillets


40
From the kitchen of Jean Garland
Daughter of Chauncy and Ruth Abbott
Nasty Black Cake


NASTY BLACK CAKE
350°F about 40 minutes
ungreased
- --" -'--- ---------- -----
-__ -i_cup_coca
---------
___ f19 ll L __ _____ ___ _ __
_____ 2 cups sugar
1! cup oil
2 eggs
---Cts pvanilla
,----c,::up sour nUTIt or DuftermilX: aaa-:--------
- - 1- eup-boi-I-ing- wa-ter- ------
_ __ l!Iix sugar ,..........Qil ,..e..99..L v_anilJa ___ _
to ether.
---------
add flouralternally with sour milk
'"
mix well
add boiling water (batter will
bake
- -c---
-.<
o

be thin) ..u
0 --
.c
-----.c--
.,
----------
>
----2 cups lrogn----------
---Q).---
'"

-- -----0

6_ tbsp_cocoa __ -_ - ______ __
_____
4 dashs of salt
cook in sauce pan until thick.

add 2tbsp margrine & 1 tsp vanilla
.,
- 0
.c

o
..
41
Garlic Chicken




__
bake 1 hour
--'--------- ----------
_____ --'-- 2 cups-fine...-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 -----
---- -- -- --
-------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
- - in shallow pan __ D..QJlot _
overlap.
------- ---- -------
Do not turn.
--------------
--!2u.-t£ __ _
---- ------
42
Cheap Punch




________ -.CHEAP-1'.UNc"- U _____ o.hL-:d __
__________

- -------aei-l---f
__ -S_ quar..ts __ __
________ ..l....sups s1!9ar ___________________ __
in cheese cloth bag: _______________________ _
- -
3 sticks cinnamon
tsp whole cloves
--
- afterooDeda dd:
---- 1 sma"i-r-can-l--emonade
--l- sma.-l-l- can- f.-r:oz.en-erange- -j-u4-ce--------------
______ free
------- --- ----- - -------- -----
boil:
-----------
5 quarts water

3 sticks cinnamon
------1----tsp-whoi:e- c:l.-oves-------------
----- ----- _____ _
------.-
------------------ -- ---
_____ --'I _ _ like....-.tO-lealle-spiceS--i.I1-water __ for abou.t:. _
3 to 4 hours
-------
43
7 Layer Cookie





-.----- ----- .------- --

--

------ - ---
--'-'
-

------------- -------
44
Apple Jumble

45
Fried Rice


FRIED RICE
After cooking each item put in a large bow15
but keep items separated so flavors
don't mingle.
fry in a teflon frying pan if you have one
as it does not take as much bacon grease.
Cook items in the following order.
Boil your rice of use l eft over rice. It
does not have to be hot.
3 or 4 slices bacon cut into pieces.
1 egg beaten with 1/2 egg shell of water
1 medium onion sliced longwise
1/4 to 1/2 small head cabbage sliced thin
Br own bacon very crisp remove from pan.
Pour out bacon grease and save for ~ o ~ . ef
frying.
Pour a very thin coating of beaten egg in
pan a nd cook until it is set. do this until
all the egg is cooked. Roll egg up jelly
roll fashion and slice very thinly. You
can either mix this into the rice at end
or put on top. I mix it in.
Add small amount of grease and cook cabbage
unti l crispy done.
do onion the same way .
Add more grease to pan and put in cooked
rice. Becareful for it will pop. Stir
rice with hot cake turner to coat rice and
to heat thru. At this point you can
either make brown rice or pink rice. If
brown rice add soy s a uce (Kakaman) and stir
well if pink add catsup. WHen rice is hot
and well coated if there is room in your
pan add the bacon and vegetables and mix
wel l at this time I put in the egg also .
Serve in a large bowl. Serve with some thing
46
Japanese Meal

______________ _____________ •
rice

--3-. - chicken-pteces---
---4
___ __________________ _
6 . celery cut in small pieces
7. green tops and all cut in small
piecec s-o __________________ __
8. crushed pineapple
9 grated cheddar cheese
- 1-0. gravy
11. slivered almonds
12 . flaked coconut
13. marachino cherries
Serve with bread sticks or hot buttered
French bread . Chinese andy for dessert.
How to make every thing:
stew a 2 to 5 pound chicken with onion
and onion skin, celery and carrots.
over
after chicken is cooked cool the broth
with chicken in it. This gives the
chicken a better flavor. Skin off the " "":-.
fat. When making1Etie gr avy mIx flour
---Wit'h"f"at-and-add---to- hotbroth •
47
Sweet and Sour Chicken




48
Abigail Smith Abbott

49
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.

The 15 interview questions are;
1. What did Josephine like to cook?
2. What are the recipes for the things she liked to cook?
3. What did you like to eat?
4. What one (or more) memory of your mother preparing food (cooking,
gardening, canning, etc) would you like to share?
5. Tell us about bread and milk.
6. Tell us about your mother’s hands and heart.
7. Tell us about that certain cooking smell you can smell even to this day.
8. Please provide the recipe for one item that you would have liked your
mother to prepare for this reunion (but you will have to trust me to cook it, if
you will be unable to attend).
9. Please share your mother’s favorite (or special) poem.
10. What should we know about your mother and cherries?
11. What should we know about horse carts?
12. Tell us about your mother’s childhood. (especially the part about candy)
13. In your opinion what son or daughter of your mother cooks something
just like your mother would cook it? (Please include yourself) Tell us about
this.
14. Do onions come in any where?
15. From your heart, with tears in your eyes, buckle down and hammer
something out that we can read that goes to our heart with tears in our eyes.
(Let us hear you talk to your Mother).

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

50
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.

We ate a lot of beans – and I thought they were delicious.

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.
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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.

Here come the tears you talked about, Keith.

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?

Thanks to every one for making this so special.

Am I the only one in the family that doesn’t have a computer?
Chyrl Shaw Markworth writes
I am writing about my dear mother Josephine Cottam Shaw. I was 13 when
she passed away, so my memories of her were of her later life in Riverbank,
CA. She was a wonderful mother and even tho I only knew her for 13 years
on this earth, she taught me many things during this time.

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
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out of nothing. If you know what I mean. Sometimes those meals were the
best!

I remember as a young child looking out our kitchen window in Riverbank
and seeing a huge garden. There was everything in that garden. It was called
a victory garden because it was at the end of the depression and during
World War II. Everyone had a victory garden. I remember my favorite thing
was to go outside and taking a salt shaker and sitting among the tomatoes
and eating tomato after tomato and putting salt on them! Yummy! She
would make jam from raspberries, strawberries and blackberries. The corn
tasted so good with homemade butter.

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
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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!

When we went to Erma's funeral her granddaughters sang “In My
Grandmother’s Old Fashioned Garden". I didn't know it was one of her
favorite songs. This was mother's favorite song. She would have me sing it
over and over again. It used to be in the old primary song book. Also when
she wasn't feeling well Karen would play the piano and her and I would sing
hymns to her. This seemed to help her feel better and comfort her.

Everyday throughout my life I have felt my mother beside me feeling my
joys and sorrows. She has always been there for me to comfort me and to let
me know she loves me and still watches over me. I can't truly explain it, but
I know the veil is thin and she is with us each day with her love and
encouragement.

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.

My mother's heart and hands go together! Love, Cooking, Taking care of
her children and husband and working so hard all her life. You could put all
her earthly possessions in a small box when she left this life. She left a love
of the gospel, love for her family and hard work and caring for others.

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.

She was a wonderful, blessed mother!
Beth Shaw Parker Writes
Our Mother, Josephine Shaw, was a very hard working, loving, caring
mother. Besides doing any job on the farm that was necessary, you would
often see her moving our mean bull around by the ring in his nose. She
wasn't fearful at all. She would put all of us children in the house to keep us
safe and we would peer from the windows watching her move the bull from
one field to another.
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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.

Robert Keith Shaw writes
A Son’s Tribute to Josephine Cottam Shaw, By: Robert Keith Shaw

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.

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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.

We moved to Grandmother Cottam’s “house on the hill” for a time. It is my
understanding that Josie and Mabel inherited the home, orchard, and land
after their mother’s death.

We moved to Oakdale, CA. to work on Uncle Eugene and Aunt Harriet
(Shaw) Higgenbotham’s large rancho. The Higgenbotham’s treated us
kindly. We lived in a tent with a wooden floor, located in their massive oak
grove. Our tent was located across the highway from the Higgenbotham
home. Living and cooking were difficult in the crowded tent with our family
of six people. The smoke found its way out of small openings in the tent.

We moved to another Higgenbotham ranch on Langsworth Ave. Later, John
bought a twelve acre dairy farm near Riverbank, CA. Here, we had to
qualify with the power company to obtain electrical service in our home
which included purchasing an electrical range. No more cooking for Josie on
a wood and coal stove on a hot day!

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.

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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.



Karen Shaw Blakely writes
Our Mother never measured anything and all of her food tasted oh, so good.
So, we don't have recipes, as such. I can remember some of my favorite
things. They are:

™ Salt water taffy.
™ Cold bread and milk she would fix our father, John Shaw, every Sunday
night.
™ Chili sauce (this was put up in jars and consisted of tomatoes, onions,
peppers and other seasonings). We would serve over eggs or as an
accompaniant to meat. It was very delicious and my mouth waters
thinking of it.
™ Delicious fried chicken dinners on Sunday afternoon. This was after she
had caught the chicken the day before, cut the head off with an axe while
holding the chicken on a tree stump, letting it flop around on the ground
until all life was gone, plucking it and skinning it and cutting it into
pieces. She would then brown it in melted shortening, add a little water,
cover it and let it steam. She made the best fried chicken and was ahead
of her time because she took all the skin off of it and consequently there
had to be less calories.
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™ 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.
From the kitchen of Michael and Margo Shaw



Toasted Cheese Sandwiches with Tomato
Bread
Sliced Cheese
Butter
Sliced Tomato

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.
Danish Sweet Soup
This is a family recipe on my wife’s side from Denmark. We have made the soup a
Christmas Tradition in our house.
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Gluten Free Peanut Butter Cookies


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Children, Siblings, Parents of Robert and Mary Lou
Shaw

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