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This is a page dedicated to my Grandmother Olenda Viola (Rauh) Scheffler.
I have always been interested in cooking, I learned from her, my mother and my mother's mother. Grandma was
a great cook, there was no-one who could top her angel food cakes and noodles. I learned to make them while still
in grade school and over one summer we together made 475 cakes to sell as a 4-H project (and that's not counting
all the bags of noodles that went with them) Grandma was often sick, it was a trial in her life because in her
heart she was a very active homemaker. There was always coffee for the neighbor or friend that stopped by, there
were always snacks for the grandkids- even when they happened to bring their whole class with them. She tolerated
frozen calves in the kitchen( and fried her hairdryer trying to warm them) Hung up shaky drawings of horses like
they were Van Gogh's, and would get up at one in the morning to make popcorn for a slumber party. She left us this
year in November, but she lived to see her great-grandaughter turn two years old, which was a great joy in her
life. I still think she is out there watching her grow up. This is the best way I could think of to remember Grandma-
please share these recipes freely- If you get a chance and would like to you could drop Grandpa a note and tell
him Grandma is still sharing her recipes from her collection. I know he'd enjoy it
Art Scheffler
(this is my e-mail- but I'll pass the message along)
R.R. 1 Box 8
Hitchcock, OK 73744
Our last pic- Grandpa, Annie Beth and Grandma
Mother Lehr’s Beet Pickles 1940
2 c. sugar 1 c. vinegar white
3 c. water/Beet juice
1tsp cloves whole 1tsp allspice’s whole
3 cinnamon sticks
Ties spices in a bag. Pour over beets that are peeled and boiled and boil 10 minutes. Seal in Jars
Kase Noodles
Filling
2 lbs. dry cottage cheese 1 tsp. salt and pepper
4 eggs 2 T. cream
1/2 tsp. allspice 1T. green onion chopped and sautéed
Put cheese in bowl, mix with salt and eggs thoroughly. Add remaining ingredients and mix
.Noodle Dough
3 c. flour (approx.) 8 egg yolks
Proceed to mix as making noodle dough. Divide stiff dough in half and roll each half out
about 1/8” thick. cut into 4 inch squares place a spoonful of filling mixture into each
square and close squares by pinching edges together. be sure there is not too much flour
on the edges of the dough or it will not stick.
Drop into boiling salted water. The balls will sink to the bottom, boil until the float to the
top. Remove from fire and cover about 5 minutes.
Take cheese balls out of hot water draining well. Put into serving dish and sprinkle with 4 slices dry bread cubes
fried in butter. Heat 1 cup of cream and pour over kase noodles. Serve while hot.
Glase and Potatoes
2 c. flour 1/2 tsp. salt
2 eggs
Add Cream enough to make soft dough.
Drop by spoon in cubed boiling potatoes. Cook slow 15 min. Drain and season with cream and green onions(fried)
and fried bread cubes.
Birrock
Dough
1pkg dry yeast 1/2 c very warm water
3 c scalded milk 1/2 cup sugar
3/4 cup shortening or margarine 2 eggs beaten
About 10 cups all purpose flour
Dissolve yeast in very warm water and let stand 10 to 15 minutes. Combine milk, sugar, shortening and salt in a
large bowl; let cool to lukewarm.
Add yeast mixture, eggs and 2 cups remaining flour, 2 cups at a time, and stir until dough becomes stiff. Turn
dough out on a lightly floured board; knead until smooth and elastic, about 7 minutes. Place Dough in a greased
bowl, turning to grease top. Cover and let rise in a warm place free from drafts until doubled in bulk, about 1
hour. Punch dough down; cover and let rise again until doubled in bulk. Turn dough out onto lightly floured board.
Roll to a bout 1/4" thick. cut into squares about 5"x5" place 2-3 T filling in center. bring corners
of dough to meet in center and pinch together seams. Place on Baking sheet and bake at 400 for first 10 minutes,
then reduce heat to 350 and bake 20 minutes until golden brown. These will freeze and reheat well in the microwave.
Filling
Brown 2 lbs. of ground beef
Cook 2-3 medium chopped onions and fry in 1 T shortening. Drain well. Using paper
towels to absorb excess grease.
Variations cabbage(1/2 small head cut up and fried with onions, chili powder, or
sauerkraut may be added.
This was a favorite from Grandma Scheffler's house. The kids never liked the cabbage in the traditional birrock
so Grandma just left it out! It was absolute heaven if you could get over to Grandma's when the birrock were fresh
out of the oven.
Case Noodle casserole
Filling - Mix together
1lb dry cottage cheese 2 eggs
Salt Pepper
Allspice 1 small onion sautéed' until transparent in small
saucepan
2 T whipping cream
Boil wide noodles
Alternate layers in casserole noodles then filling...
Heat 2 cups whipping cream in saucepan that you used to sauté the onion, add salt and
pepper to taste Bake at 300 for 20 minutes
One of Grandpa's favorites. Of course it was always made with Grandma's homemade
noodles-
Grandma's Stovetop Macaroni and Cheese
2 cups macaroni noodles cooked and drained
Add to saucepan 1 lb. cubed Velveeta
( a 1/4 c of pepper jack cheese is good added to this)
1/4 cup milk
salt and pepper to taste
Stir constantly until cheese is melted.
I remember Grandma making this for me at almost every family gathering. It was and still
is one of my favorites.
Grandma’s Orange Salad
16 ox carton cottage cheese
2 boxes 3 oz size orange jello (it is mixed in dry)
11 oz can mandarin oranges drained
16 oz can pineapple tidbits drained
1 small carton cool whip -thawed
Combine first 4 ingredients, blend well, fold in cool whip and chill several hours.
You may use any flavor Jell-O and fruit with the pineapple tidbits. Sliced frozen
strawberries and strawberry Jell-O are also good.
Cranberry Salad
2 c. cranberries 1 box cherry jello
1 c. sugar 1 c. chopped apples
1 c. water 1 c. chopped celery
15 marshmellows 1 c. nuts
Cook cranberries, sugar and water until cranberries pop open. While hot add
marshmellows and stir until melted. Dissolve jello into melted mixture. When cool, add
chopped apples, celery and nuts. Mix and chill.
From an old cookbook submission by Grandma
Angel Food Cake
2 cups sugar 1 1/2 cups cake flour
1/4 tsp. salt 1 1/2 c egg whites
1 1/2 tsp. cream of tartar 3 tsp. vanilla
Sift together 4 or 5 times 1 c sugar, cake flour, and salt. Sift 1 cup sugar separately 3-4
times. (I use waxed paper to sift on) Beat egg whites at high speed on electric mixer until
foamy; add cream of tartar, and vanilla. Beat at high speed until egg whites stand in soft
peaks. Fold in by hand sugar 3 Tablespoons at a time, then Fold in carefully the flour
mixture about 3 T at a time. Pour in 10 in ungreased tube pan. Cut through batter with
serrated edge knife to eliminate air bubbles( use a sawing motion) Preheat oven to 375 and bake 45 minutes. Remove
cake when done invert pan on 3 cups turned upside down for 30 minutes to cool then carefully ease knife around
pan an center of pan then with a sharp wrap on table edge remove cake to plate. Cover with towel until cold. Then
put in plastic bag to freeze or use.
Chocolate Angel food
instead of 1 1/2 c cake flour use1 cup cake flour plus 1/3 c cocoa put in 1/2 cup measure finish filling to top
with cake flour
Flavored Angel Food Cake
Reduce sugar in flour to 3/4 cup. Use only 1 tsp. vanilla, and fold in 1 box jello any flavor after flour mixture
has been folded in.
Several Flavors cut in Slices and arranged on tray is nice for any party.
Grandma's Cheesecake
1 10 Graham Cracker crust 8 oz cream cheese softened
1 - 14 oz can Sweetened Condensed Milk 3/4 c milk
1 package instant vanilla flavor pudding mix 1 carton Cool Whip
1 can Cherry pie filling
In large mixer bowl beat cheese until fluffy; gradually beat in condensed milk until smooth on low speed beat in
milk and pudding mix until smooth. Fold in Cool Whip. Spread half of this mixture into prepared pastry shell top
with half the cherry pie filling Repeat. Chill 2 hours or until set. Refrigerate leftovers.
Fruit Pizza
2 lb. pkg. refrigerated chocolate chip cookie dough 8 oz. cream cheese
1 c powdered sugar 1 16 oz. can pineapple tidbits drained
1 16 oz. can fruit cocktail drained 2 cans Mandarin oranges drained
Red and green Maraschino cherry halves drained
1 - 8 oz. jar apricot preserves
Spray large cookie sheet with cooking spray. Slice cookie dough and arrange on cookie
sheet (put it close together so it will spread out and form a solid crust.) Bake at 350 for about 20- 30 minutes.
Cream sugar and cream cheese together and spread on warm cookie crust. Top with drained fruit and drizzle heated
preserves over fruit. Chill and cut in Squares to serve. My sister Nevada won Grand Champion in 1990 at the Watonga
cheese festival with this recipe. Its very good but very rich so don't cut your squares too big. Looks nice for
company dinners.
Survival Cookies
3/4 c shortening 1 c sugar
1/2 c packed brown sugar 2 c oatmeal
1/2 c milk 1 tsp. baking soda
2 eggs 1/2 tsp. salt
1 tsp. cinnamon 1 c chopped dry roasted peanuts
1 bag chocolate chips 2 c flour
1 tsp. vanilla
Cream sugars and shortening. Add oatmeal and eggs. Mix well. Add salt, cinnamon, and vanilla. Add soda to milk
and add to mixture, then add peanuts, chocolate chips and flour. Drop by tablespoon onto greased cookie sheets
and bake at 375 doe 10-15 minutes.Grandma sent these with us in gallon bags. We ate a lot of these in college and
dubbed them survival cookies, because they were filling enough to hold you over when you didn't have time to grab
breakfast (or lunch or supper- what did we eat?)
Anyone who knew Grandma, knew she was one of the first places to go when you were
looking for a special punch.
White Wedding Punch
1 gal. pineapple sherbet
1 large can pineapple juice chilled well
3 qt. ginger ale (not diet)
Mix and serve at once. Serves 40 people.
You can add food color to this to make pretty pastels.
For a peach color add 6 drops orange color and 2 drops red food color
Wedding Punch (lavender?)
Welch’s Grape juice 1 1/2 c.
Pineapple sherbet 1/2 gallon
vanilla ice-cream 1/2 gallon
Ginger ale 4 quarts
Mix and serve immediately. Serves about 30 people
Punch -Red
2 pkgs. Kool-Aid strawberry
1/12 c. sugar
1 large can pineapple juice
1 sm. can frozen orange juice
Mix together and freeze in trays or 1/2 gallon plastic containers. To serve place in bowl and add 2 quarts ginger
ale, Mash with a potato masher to get a slushy consistency.
Serves 30.
Annie Beth's Page
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