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in the kitchen with

eggy-weggy.


a term of endearment for a loveable squishy grandmother. This book is dedicated to one eggy-weggy in particular. The most loveable eggy-weggy on the planet: Winifred Neal.


contents Great Eggy-Weggy’s Braided Bread Comfort Crackerball Soup Aunt Linda’s Famous Cookies Great Gran’s Cran-Apple Sauce


a traditional Horel family recipe. Winifred Neal’s famous raisin bread. Fun to make, bake and eat.


what you

knead Eggs

Flour

Butter

Lemon Extract

Milk Salt

Sugar

Yeast

Nutmeg

Nuts and Raisins


prep Over low heat, melt 2 sticks of butter in

1 quart of milk. Add 3 cups of sugar and 2-3 tsp salt.

Let yeast develop in warm water or milk.


1

Add 2.5 lbs of flour, 2 beaten eggs, small bottle of lemon extract and nutmeg to mixture. Mix well.

2

Gradually add another 2.5 lbs of flour.

Work dough until it puffs. Let rise until doubled.


3 4 5

Roll out rectangular pieces of dough. Cover with nuts and raisins.

Shape into a tube. Cut into five pieces.

Braid three pieces for the bottom of the loaf, and twist two pieces for the top. Pinch ends to hold.

Let rise until doubled. Brush with egg wash. Bake at 275.


all that’s left is to

enjoy


crackerball soup

comfort

soothing Horel family souls for generations. “My Grandma made this soup often and my Mom would bring home a pot of it and we would have it for dinner. It was a real treat!” Linda Nealon remembers. “This soup is my very best comfort food!”


let’s get

crackin’ Saltines

Fresh Parsley

Chicken

Salt and Pepper

Evaporated Milk Onions Egg

Butter

Celery

Cauliflower


1

Finely crush 1 large box of saltines

and chop 1/3 cup of parsley. Mix with 1 can evaporated milk and an egg.

(optional: 2 tablespoons melted butter.)

2

For stuffing: shape into log, wrap in foil and bake.

For soup: shape into small balls to cook in broth.


3 4 5

Cook chicken in a large pot of water with a sprinkling of salt and pepper, cut-up onions and celery.

Bring to a boil, cover and simmer until

the meat is falling off the bone. Remove

chicken and strain broth into another large pot.

Bring to a boil and add a chopped

head of cauliflower. While still boiling add the crackerballs and simmer for 30 mins.


cut-out cookies

a tasty treat the Neal family waits for every holiday season. Linda Nealon’s famous sugar cookies. Delightful and delicious.


ingredients to

whip up Butter Sugar Egg

Salt

Flour

Vanilla and Lemon Extract


1

Cream 1 cup butter and 2/3 cup sugar. Beat in 1 egg,

1 tsp vanilla extract and 1/2 tsp lemon extract.


2

Combine and add 2.5 cups flour and 1/2 tsp salt. Chill 3-4 hours.


3 4 5

Use a well floured pastry cloth and rolling pin cover to roll out dough to less than 1/4 inch. Cut out into shapes and place on a greased cookie sheet.

Bake 6-8 minutes at 350.

Cool briefly before removing from cookie sheet.

Ice or decorate however you please!


save a few for Santa then

eat up


cran-apple sauce

your turkey’s even sweeter with a side of great gran’s cran. Grandma Horel’s tasty-take on the traditional Thanksgiving condiment.


stuff to

simmer Cranberries Applesauce

(or fresh apples)

Sugar Water


1

Bring 1 cup water and

3/4 cup sugar to a boil in a medium sauce pan.

2

Add 1 12 oz package of fresh whole cranberries.

Bring back to a boil.


3 4 5

Reduce heat and add a small jar

of applesauce or cut up fresh apples

like Grandma Horel. Cook for 10 minutes.

Cool and put through a strainer to remove pulp.

Serve with your Thanksgiving feast, or any

meal that could use the sweetness of great Gran’s cran.


In the Kitchen with Eggy-Weggy