Grandma Candee's Spaghetti Sauce (for 4 or 5)

1 large (46 oz) can of tomato juice or V-8 juice
1 32 ounce can of tomatoes (whole or chopped)
4-5 quarter bulbs of garlic (use a garlic press)

Tater Tot Casserole

2 pounds ground beef or turkey
1 can cream of chicken soup
Frozen peas and carrots
Tater tots

Brown the ground beef (if using turkey, add onion, garlic and seasoning).  Drain.  Place into a 9 X 13 pan.  Stir in frozen peas and carrots.  Cover with a layer of tater tots.  Pour soup over the top and bake at 350 degrees for 30 minutes or until tater tots are cooked.

Grandpa Sonny's Mashed Potatoes

My father LOVED his mashed potatoes.  My oldest had this recipe in her file and my youngest asked me to add this to my blogspot.  Even with the recipe, I am unable to replicate his smooth texture without being runny.  My younger sister, though, can make them perfectly.  Here are the basics.

Peel potatoes, cut them into quarters and put them into a pot of water.
Boil until tender
Drain the water off of the potatoes
Mash them
Add several chunks of butter
Add milk in slowly while beating with the electric mixer until of a smooth consistency.  Serve warm.

A tip, if the potatoes finish cooking before you are ready to serve them (other meal items aren't done yet) keep them warm but don't mash them until you are ready to serve them.

Natasha's Blue Ribbon Carrot Cake

Natasha entered this recipe into the Antelope Valley Fair when she was still in grade school and won first place.  It's very moist (the judges loved that) because she doesn't like raisins, so she added extra carrots.  If you don't shred fresh carrots and try to do a short cut version by using pre-shredded carrots from the grocery store, you will not achieve the same moistness.

2 cups flour
2 cups sugar
1 tsp. ground cinnamon
1 tsp. baking soda
1 tsp baking powder
3 plus cups shredded carrots
1 cup cooking oil
4 eggs
1 cup chopped walnuts

Preheat oven to 350 degrees
In a bowl combine flour, sugar, baking powder, baking soda, cinnamon.  Add carrots, oil and eggs.  Beat with electric mixer until combined stir in oil and 1 cup chopped walnuts.
Pour into two greased round baking pans.  Bake in a 350 degree oven for 30-35 minutes or until a toothpick inserted near the centers comes out clean.  Cool on wire racks for 10 minutes.  Remove cakes from pans.  Cool thoroughly on racks.

Cream Cheese Frosting
2 3 ounce packages cream cheese
1/2 cup margarine or butter
2 tsp. vanilla
 4 1/2 - 4 3/4 cups powdered sugar

In a bowl beat together cream cheese, margarine, or butter and vanilla til light and fluffy.  Gradually add 2 cups powdered sugar, beating well.  Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency.  Frost tops and sides of 2 8 or 9 inch cake layers.  Cover cake, store in refrigerator.