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Cookbook For David Reisiner
Cookbook For David Reisiner
496 favorite recipes that made this book possible. We tried to use every recipe received and apologize if there are any errors in printing or omissions.
A Collection of Recipes from Members of The Church Of Christ In The Southeast Alabama Area
Special Acknowledgements
This cookbook is a collection of favorite recipes, which are not necessarily original recipes! Recipe Authors/Submitters:
Alice Boothe Margie Bowden June Broxson Jack Burkett Annette Burns Norma Coale Wanda Coffee Bobie Croom Lessie Von Croom Shirley Culbertson Margaret Cumbao Sybil Davis Louise Dean JoAnn Denman Ethel Early Gloria Faye Early Martha Early Alma Elmore Lena Eubanks Ruby Flowers P. Geisler Sarah Grimes Shirley Haapanen Mary Harrison Becky Hatcher Melody Hawthorne Matha Huggins Georgianna Hughes Myra Hughes Stacie Kornegay Hazel Lee Christine Livingston Cindy Lowery Nell Maloy Donna/Dwayne Marsh Mattie Marsh Elaine Pate Aletha Paul Eva Phillips Helen Quates Ruth/Faye Reynolds Linda Russell Gladys Shehee Billie June, Donald, Helen, Granny Smith Grace Smith James & Terra, Jason & Julie Smith Mary Ellen Smith Marilyn Spencer Paula/Betty Spradley Levelle Thompson Georgia Weeks Mary Lou Weeks Onzie Weeks Ruby Weeks Jill Whigham
Scripture Cake
4 1/2 c. I Kings 4:22 1 c. Judges 5:25 (butter) 2 c. Jeremiah 6:20 2 c. Samuel 30:12 2 c. Nahum 3:12 1 c. Numbers 17:8 cinnamon) 6 beaten Jeremiah 17:11 6 T. I Samuel 14:25 1 t. Amos 4:5 (baking powder Pinch of Leviticus 2 t. II Chronicles 9:9 (allspice or 1 c. Judges 4:19
Mix together and beat well (Proverbs 23:14). Bake at 350 degrees for 1 hour or until done. Some ingredients are being given to eliminate any confusion. This fruit cake consists of sugar, butter, milk, eggs, flour, honey, baking powder, figs, raisins, almonds, salt and spices. Christine Livingston
CHEESE BALL
Helen Quates
1/4 c. chopped parsley 1 1/4 t. minced onion 1/2 c. finely chopped pecans
Table of Contents
Appetizers . . Beverages . . Breads . . . Cakes . . . Candy & Ice Cream Casseroles . . Desserts . . . Main Dishes . . Pasta, Rice, and Beans Pies . . . . Salads/Soups . . Vegetables . . Potpourri . . Index . . . . . . . . . . . . . . . . . . . . . . . . . . 1 8 12 24 70 77 95 122 148 152 171 192 200
8 oz pkg cream cheese 1-1/2 t. worcestershire sauce 1/4 lb sharp cheddar cheese shredded
Have cheese at room temperature; mix to blend. Add remaining ingredients; form into ball. Chill. Remove from refrigerator 30 minutes before serving.
CREAM DIP
1/2 pt of whipping cream 1 lb. box powdered sugar Vanilla extract to taste
Gloria Early
1 lg Cool Whip 1 can Eagle Brand
(Makes a large amount will freeze) this is delicious with fresh strawberries.
Gloria Early
1 c. light sour cream 1 (12 oz) jar mild or medium salsa
Combine mayonnaise, sour cream, soup mix & salsa in a bowl; mix well. Chill, covered, for 2 hours or longer. Serve with assorted chips Yield: 20 servings
~~ "When you don't know where you're going, any road will take you there." ~~
FRIED CHEESE
1 pkg mozzarella cheese, cut into cubes
Gloria Early
3 eggs, beaten Pressgo Italian bread crumbs
Alice Boothe
Dip cheese cubes in eggs; then roll in crumbs. Repeat twice. Fry cheese in hot oil for a few minutes only, on each side. Remove immediately & drain on paper towel.
2 green onions, minced 4 (12) flour tortillas 1 (4 oz.) jar diced pimiento 1 can sliced black olives (2.25 oz.)
Mix cream cheese, Hidden Valley, & green onions. Spread on tortillas. Drain vegetables & blot dry on paper towels (important!) Sprinkle equal amount of remaining ingredients on top of cream cheese. Roll tortillas tightly. Chill at least 2 hrs. Cut rolls into 1 pieces. Discard ends. Serve with spirals facing up (makes 3 doz).
Gloria Early
1 T. chopped pimiento 1 T. finely chopped onion 1 t. lemon juice Dash salt Dash cayenne pepper
Combine all ingredients. If too much juice in the bottom, drain. Serve with tortilla chips.
Billie June
1 c. sour cream
Combine softened cream cheese & cheddar cheese, mixing well until blended. Add pimiento, green pepper, onion, worcestershire sauce, lemon juice, & seasonings. Mix well. Chill. Shape into a ball. Roll in nuts.
June Broxson
2 (8 oz.) cream cheese, softened Tortilla chips
Preheat oven to 350. Spread beans into bottom of a 9 pie pan. In a bowl beat together cream cheese, 2/3 c. salsa until smooth. Spread over beans & bake 20 minutes. Spread remaining salsa over hot dip & garnish with jalapeno slices. Serve with tortilla chips.
Gloria Early
Louise Dean
8 oz cream cheese
Brown sausage & drain. Slowly melt cream cheese. Add sausage & salsa. Cook until well heated. Serve with chips.
SAUSAGE BALLS
1 lb. hot sausage 8 oz. sharp cheddar cheese
June Broxson
3 cups Bisquick
SPINACH DIP
1 (10 oz) frozen spinach 8 oz fat free sour cream 1 c. mayonnaise
Donna Marsh
1 pkg dry veg. soup mix 3 green onions, chopped 4 strips bacon, fried & chopped
Let cheese & sausage set out until they reach room temperature. Mix together with Bisquick & roll into small balls. Bake on cookie sheet at 325 for about 12 minutes or until brown.
SEVEN-LAYER DIP
1 can bean dip 1 large avocado, chopped 2 T. lemon juice 1/2 c. chopped green onions 1/4 c. sour cream 1 c. grated cheese
Donna Marsh
1/4 c. mayonnaise 1 pkg taco seasoning mix 1/2 c. sliced black olives 1/2 t. garlic salt 1/2 c. chopped tomatoes
Microwave spinach according to package directions. Squeeze dry between paper towels. Combine sour cream, mayonnaise & soup mix. Mix with the remaining ingredients. Cover & refrigerate at least 2 hours before serving. Serve with chips or crackers.
Gloria Early
1 pkg taco seasoning 3/4 t. salt
Spread bean dip in a shallow, 2-qt dish. Arrange avocado over bean dip, sprinkle with lemon juice & garlic salt. In a small bowl combine sour cream, mayonnaise, & taco mix; spread over avocado. Top with a layer of tomatoes & black olives. Spread with cheese & sprinkle with green onions.
Place dry ingredients in a plastic bag. Add wings, a few at the time, & shake well to coat. Place prepared wings in single layer in slightly greased shallow pan. Bake at 350 for 25 minutes. Turn wings & bake for 10 minutes longer or until tender.
6
Gloria Early
3 T. worcestershire sauce 1 t. garlic, minced 1 medium onion, grated 1 c. mayonnaise 1 c. chopped pecans 1 18-oz. jar peach preserves or any kind
VEGGIE BITES
2 8-oz refrigerated crescent rolls 1 c. mayonnaise or salad dressing mix 1 (1 oz.) envelope ranch dressing mix 1/2 c. finely chopped cauliflower 1/2 c. finely chopped broccoli Optional: mushrooms, onions, tomatoes
Stacie Kornegay
1 egg, beaten 2 8-oz. cream cheese 1/2 c. finely chopped bell pepper 3/4 c. shredded cheddar cheese
Combine all ingredients except pecan & preserves. Sprinkle about 1/4 c. pecans in an oiled, 7-cup ring mold & press cheese mixture into mold. Chill until firm. Unmold & place crackers around cheese ring with preserves in center of cheese ring.
TORTILLA ROLL-UPS
Spradley
16 oz cream cheese 1/2 bell pepper-finely chopped 3 slices Buddig slice ham-finely chopped
Unroll crescent rolls & place in bottom of ungreased 15x10x1 cookie sheet or jellyroll pan. Pinch edges together to seal. Brush dough with beaten egg. Bake at 375 for 11-13 minutes & cool. Combine cream cheese, mayonnaise, & dressing. Mix, beat until well blended. Spread mixture over crust; sprinkle with cheese & vegetables. Chill 2 hours, cut into 1x1 1/2" bites. Yield: 8 doz bites
Bonnie Cole/Paula
Stir up ingredients & spread on flour tortillas. Roll up - put toothpick in the rolls to hold them together. Refrigerate 5 hours, then slice & serve.
TUNA BALL
12-1/2 oz tuna, drained 1 small onion, chopped or grated 1 t. lemon juice
Martha Early
8 oz. lite cream cheese 1 T. horseradish
Mix all together. Form into a ball. Roll into chopped pecans until coated. Refrigerate overnight.
7 BANANA SLUSH
4 c. sugar 1 (6 oz.) can frozen lemonade 1 (16 oz.) can frozen orange juice 1 (16 oz.) can water 1 (46 oz) can pineapple juice
Norma Coale
6 c. water 1 (6 oz.) can water 5 ripe bananas, mashed with juice of 2 lemons
Boil water & sugar, stirring constantly to make syrup. Add orange juice & water to syrup. Combine the ingredients & freeze. Thaw for several hours before serving. Add 2 qts. ginger ale to every 3 qts. frozen punch. (Put in punch bowl when still icy.)
June Broxson
1 pkg lime Kool-Aid (mix according to pkg instructions) 1 (46 oz) can pineapple juice Ginger Ale Combine Kool-Aid & pineapple juice. Add chilled 2-liter bottle of ginger ale just before serving. Variation: Use lemon-line Kool-Aid instead of lime.
KOOL-AID PUNCH
Martha Early
Mix orange or lime Kool-Aid to make a gallon chill Pour into a punch bowl Add 1 quart of ginger ale Add 1 1/2 gallon orange or lime sherbet. Serves about 25 people.
LIME PUNCH
1 qt unsweetened pineapple juice 1 pkg lime Kool-Aid
SPICED TEA
Marsh (Lady Bird Johnson's)
6-8 tea bags 2 c. boiling water 6 oz can lemonade Cinnamon stick
Donna
Combine first 3 ingredients. Let stand until ready to serve. Then add sherbet & stir gently until dissolved. (Any flavor sherbet & Kool-Aid can be used.)
ORANGE JULIUS
1 6-oz orange juice concentrate 1 cup water 1/2 cup sugar
Martha Early
1 cup milk 1 t. vanilla 1 tray of ice cubes
Combine tea bags, boiling water & sugar. Cook till boiling. Add the rest. Serve.
STRAWBERRY SPRITZER
3 10-ounce packages frozen sliced strawberries 6 cups white grape juice 28-ounce bottle carbonated water chilled
Marilyn Spencer
Combine first five ingredients in blender & then add enough cubes to fill to the top line. Blend on high speed.
SMOOTHIE BANANA
Marsh
2 small bananas, peeled, cut up & frozen 1/4 t. cinnamon 1 1/2 c. skim milk 8 oz low-fat yogurt Dash nutmeg
Dwayne
Let strawberries stand at room temperature 20 minutes. Place two of the undrained packages of strawberries in a blender. Cover & blend until smooth. In a large punch bowl or large pitcher combine blended strawberries, grape juice, & remaining undrained package of strawberries. To serve: slowly pour in carbonated water, stir gently to mix. Add food coloring, if desired. Makes 24 (4-ounce) servings. (I place all 3 packages of strawberries in blender.)
In a blender or food processor, combine all and process until smooth. Pour Into glasses.
STRAWBERRY PUNCH
Linda Russell
2 pkgs strawberry Kool-Aid 8 cups water 1 10-ounce frozen orange juice 3 cups sugar 1 10-ounce frozen lemonade 1 2-liter ginger ale 1 10-ounce pkg frozen strawberries 1 lg can pineapple juice (unsweetened) Make orange juice & lemonade according to directions with water. Mix water with Kool-Aid. Dissolve sugar in warm water. Add thawed strawberries. Mix all together & freeze in two containers. Add ginger ale when serving. Will be slushy, or chill & pour over ice cubes.
10
SUNSHINE FIZZ
1 c. pineapple juice, chilled 1 c. orange sherbet 1 pint orange sherbet
Gloria Early
1 c. orange juice, chilled 1/2 c. club soda, chilled
Blend pineapple juice, orange juice, & 1 c. orange sherbet in blender until smooth. Stir in club soda & pour into glasses. Add 1/4 c. scoop of orange sherbet to each glass & serve immediately. 4 cups
Gloria Early
1 c. ginger ale
11
Water or milk (whole, skim, evaporated or reconstituted nonfat dry) are most often used for breads. Water makes the crust crisp, while milk produces a soft crust and a creamy white crumb. The liquid must be at the correct temperature; if it is too hot, it will kill the yeast; if it is too cold, the dough will take longer to rise. Many different kinds of fat (butter, margarine, shortening, salad oil or lard) can be added to bread dough to improve flavor and make the dough stretch more easily. The bread will have a tender crumb and stays soft longer. Eggs added to a yeast dough add flavor, color and nutrition. They soften the crust and give the interior a fine crumb. To test the rising of yeast dough: The dough is doubled when two fingertips pressed 1/2 inch into it leaves dents that remain. If dents fill in quickly, let rise 15 minutes or longer and test again. Ways to glaze bread before baking are: for a dark, shiny glaze, brush on 1 beaten egg yolk. For a light, shiny glaze, beat the whole egg or brush on melted butter or margarine. For shine with no color, brush on 1 egg white beaten with 1 tablespoon water. How can I test the vitality of yeast? Just before using the yeast, mix some into one-quarter cup of lukewarm water that has been enriched with one-quarter teaspoon of sugar, the food for the yeast. If the yeast mixture does not start to bubble within 5-10 minutes, your microorganisms are dead or enervated and will not leaven your dough or batter. When baking bread, it tops brown too quickly, cover loosely with foil. To test for doneness--tap top of load lightly with your fingertips. If it sounds hollow and is well browned on top, the bread is ready. Remove loaves from pans immediately so bottoms don't become soggy; cool on wire racks. All ingredients for bread making should be a room temperature. It's important to use the right size pan. If you roll out dough between 2 sheets of waxed paper, dab some water under the bottom sheet and it won't skid away.
Gloria Early
10 slices bacon, cooked & crumbled 1/2 c. (2 oz) shredded sharp cheddar cheese
Combine all but egg, milk & oil into large bowl; make a well in center of mixture. Combine egg, milk & oil; add to dry ingredients, stirring just until moistened. Spoon batter into well-greased muffin pans, filling 2/3 full. Bake at 400 for 20-22 min or until golden. Remove from pans immediately. Yield: 1 dozen
Combine ingredients & mix well with spoon. 2 Ways: (1) Sift 1 c. self-rising flour over mixture. Use hand & cover biscuit mixture well with dry flour (dont work into biscuit). Pinch off small biscuits & roll with hands. Place in iron skillet or baking pan (welloiled). Press down slightly with spoon of oil on top of each biscuit. Bake 500 oven until browned. (2) When mixed, spoon out heaping T. of biscuit dough into greased baker, grease tops. Bake until brown. Can use 8 oz. sour cream & 1/4 cup milk or buttermilk.
Elaine Pate
1/2 c. shortening 2 eggs 1 t. soda 1/2 c. nuts
B.J. Smith
Cream sugar & shortening. Add well-beaten eggs, then flour, soda, salt which have been sifted together. Add chopped nuts & dates & well-mashed bananas. Bake 1 hour at 350.
2 1/2 t. baking powder 1/4 t. salt 2 eggs, beaten 1 1/2 c. fresh blueberries, rinsed & drained
Grease 24 small muffin cups. In a large bowl sift together the dry ingredients. Make a well in center, & add buttermilk, eggs, & butter. Mix well. Fold in blueberries. Pour into prepared muffin cups. Bake 400 for 20 minutes.
~~ And he shall shew you a large upper room furnished: there make ready. ~~ ~~ Warning: Dates in calendar are closer than they appear. ~~
12
13
B.J.s BISCUITS
2 cups self-rising flour (White Lily) 1/4 c. Wesson oil
BROCCOLI BREAD
1/2 of 10 oz pkg broccoli
Gloria Early
1 medium chopped onion
2 c. grated cheddar cheese 1 pkg Jiffy cornbread mix
1 stick margarine, soft 3 eggs 1 small can cream corn 1/2 cup sour cream (4 oz) 2 eggs Pinch of salt
Cook broccoli according to directions. Combine cornbread mix, eggs & butter. Add cheese & onion. Cut broccoli into bite-size pieces & fold into mixture. Pour into a greased cake pan, corning ware dish, or corn stick pan. Bake for 45 min at 350. Serve hot.
BROCCOLI BREAD
1 c. sour cream 1 pkg chopped broccoli, cooked, drained 1 pkg Jiffy corn meal mix 1 chopped onion (optional)
Georgianna Hughes
4 eggs 1/2 t. salt 1 stick margarine (melted) 2 c. grated cheese
Grease bundt or tube pan. Put pecans in bottom. Place rolls on nuts. Sprinkle dry pudding over rolls. Mix cinnamon, brown sugar & margarine & pour over other in pan. Let set in cool oven overnight. Bake 20-25 min at 350.
Mix all ingredients together & bake in muffin tins for 30-40 min. at 350. Makes 12.
Donna Marsh
Mix with fork in small bowl until ball forms. Knead on floured surface 7 1/2 minutes. Let rest 5 minutes. Roll out 1/8-1/4" thick & then transfer to a sprayed baking pan. Cut out circles with bowl. Preheat oven to 350. Bake 5 minutes at a time on each side until done. Do not let blister! [I use whole-wheat flour because Gold Medal & Gladiola hadn't been invented yet.] Makes 2 + loaves (to allow for accidents during preparation.)
Combine all but biscuits in a bowl; mix well. Spoon mixture evenly into 10 greased cups of a 12-cup muffin pan. Place 1 biscuit in each cup. Bake at 425 about 10 min. Cool 5 min. Invert pan on plate. Serve warm. Yield: 10 biscuits
Gloria Early
Water
1 env Hidden Valley Ranch milk recipe original ranch salad dressing mix 12 (16 oz) plain oyster crackers 3/4 c. salad oil 1/2 t. dill weed 1/4 t. lemon pepper 1/4 t. garlic powder
Enough water to mix well. Drop by T. in hot oil. Cook until brown.
B.J. Smith
Whisk together all but the crackers. Pour over crackers, stirring to coat. Place on baking sheets & bake at 275 for 15-20 min. Makes 11-12 cups.
Drop by heaping T. into deep hot cooking oil. Brown, turn, & brown other side. (Can half recipe)
HOME-MADE BREAD
2 pkgs yeast 1 1/2 t. salt 6 c. flour 1 egg, beaten
HARDEES BISCUITS
4 c. self-rising flour 1 T. baking powder 2 c. buttermilk 1 T. sugar 2/3 c. Crisco
Martha Early
Mix well roll cut & dip in melted butter. Bake at 400 until golden brown.
In large bowl, combine yeast, sugar & salt. Then pour warm water over to dissolve. Then, add Crisco & egg & 3 c. flour (one cup at a time) & mix well. Then add 3 more cups of flour & mix well. Set aside & let rise about 2 hours. After rising, place on floured waxed paper & knead about 5 minutes. Divide dough in half & place in loaf pans (well greased). Let rise about 30 or 40 minutes. (Rub melted butter on top before rising.) Place in oven for about 25-30 min at 350. BE SURE to preheat oven. Makes 2 loaves.
B.J. Smith
1 t. salt 3/4 cup chopped onion 1 c. water When
Mix all ingredients. Drop by spoonfuls into deep hot oil. done, they will float. Drain on paper towels.
Billie June
2/3 c. milk 1/8 t. garlic powder
2 T. margarine, melted 1 box Duncan Hines Deluxe Cake mix Juice & grated peel of 2 oranges & 2 lemons 1 stick melted margarine 1 1/2 box powd. sugar
Mix Bisquick & cheese, add milk. Mix & drop onto greased cooking pan. Bake at 450 for 8-10 minutes. Mix margarine & garlic powder & brush over warm biscuits.
Prepare cake mix by directions on box. Beat icing ingredients together well. Bake cake mix in tiny muffin pans (miniature) at 325 for about 12 minutes. Check at 10 minutes. Dip into icing while hot. Place on waxed paper until cooled. Great for showers or parties
Martha Early
1 1/2 c. warm water 1/4 c. sugar 1 egg
Flour enough to make dough knead & place in a greased bowl let rise until double in size. Make out rolls & let rise again. Bake 400 oven until brown.
Donna Marsh
PAN CAKES
2 c. flour 3/4 t. salt 1/4 c. melted shortening 1/4 c. vinegar
June Broxson
1 t. baking soda 3 T. sugar 1 3/4 c. milk 2 eggs (beaten)
Combine shortening, milk, vinegar, & beaten eggs. Mix well & add to dry ingredients; stir until smooth. Makes 20 pancakes
~~ A soft answer turneth away wrath: but grievous words stir up anger. ~~
PINEAPPLE/ZUCCHINI BREAD
3 eggs
Martha Early
3 c. plain flour
1 c. oil 2 t. vanilla 2 c. shredded zucchini 1 can (8 oz) crushed pineapple 1 c. chopped nuts 1 c. raisins (optional)
2 t. soda 1 t. salt 1/2 t. baking powder 1 1/2 t. cinnamon 3/4 t. nutmeg 2 c. sugar
With mixer beat eggs; add oil, sugar, & vanilla. Beat until thick & foamy. Stir in zucchini & pineapple. Combine flour, soda, salt, baking powder, cinnamon & nutmeg. Add to mix. Gently stir in nuts & raisins. Divide batter evenly into 2 greased or sprayed loaf pans. Bake 1 hour at 350 (or until done).
Preheat oven to 350. Mix & drop on greased cookie sheet by tablespoon. Bake until golden brown 10-12 minutes at 350. Melt butter & garlic powder. Brush on top of hot biscuits.
SOPAPILLAS
1 pkg yeast 1/4 c. WARM water 4 c. flour 1 1/2 t. salt
Donna Marsh
1 T. sugar 1 T. Crisco 1 1/2 c. warm milk 1 t. baking powder
PIZZA CRUST
1 pkg dry yeast 1/2 c. warm water/milk 2 1/2 c. flour 1/2 t. salt 1 egg 1/4 c. oil
Donna Marsh
Mix as you would for biscuits. Knead 3-4 minutes. Let rest, covered for 10 minutes. Roll to 1/4 thickness & cut into triangles. Deep fry until brown. Top with honey.
Dissolve yeast in water/milk. Let stand 5 minutes. Add remaining ingredients & form into a ball. Knead. Pat out into pan. (Top with tomato paste, Monterrey jack cheese, & your favorite toppings. Bake at 400 until cheese lightly browns.) Let stand 10 minutes before serving.
Jack Burkett
Mix well. Knead so the dough will roll good. Roll out & cut. Bake at 450 for 10-12 minutes or until brown.
21 SQUASH DRESSING
Annette Burns
2 c. squash, cooked & mashed 1 can cream of chicken soup Sage to taste Bake at 350 for about 25 min.
2 c. cornbread 1 egg
2 c. raw shredded zucchini 1 c. vegetable oil 3 t. vanilla 1 t. salt 3 t. cinnamon 1 c. chopped walnuts
Donna
1 c. whole wheat flour 2 t. baking soda 3 T. sugar Enough milk
Beat eggs until foamy, add sugar, oil, grated zucchini & vanilla. Mix dry ingredients & add to eggs mixture. Stir until mixed well, & add nuts. Bake at 350 for one hour. Bakes 2 loaves.
Combine all ingredients & add enough milk to make pourable but not runny. Use on pancake griddle or waffle iron.
YEAST ROLLS
1 c. milk 1/4 c. butter 2 T. sugar 1 t. salt
Jill Whigham
1 pkg yeast 1/4 c. warm water 1 egg 4 c. flour
Scald milk; pour into bowl & add sugar, salt & butter. Cool. Dissolve yeast in warm water. Stir 2 c. flour in milk mixture; add yeast & egg. Mix well. Add enough flour to make a soft dough. Pour out onto floured board & knead just enough to handle well. Place in a greased bowl; brush with oil & let rise about 1 hour. Turn back on board & knead just enough to shape. Cut out with biscuit cutter & place on greased sheet. Oil tops & let rise again for about 1 hour. Bake in hot oven (450-500) for 15 minutes.
~~ And she took flour, and kneaded it, and made cakes in his sight, and did bake the cakes. ~~
22
23
ZUCCHINI BREAD
Aletha Paul
Everybody's Favorites
To improve an inexpensive cake mix, add one tablespoon butter to the batter for a richer tasting cake. Discover baking with mayonnaise. Try substituting mayo as a shortening or oil--it blends easily, adds moistness and contributes toward a tender texture. Yogurt works too. Throwaway Cake Plate--Save bottom cardboard from pizzas and cover with aluminum foil. Great if you are donating a cake or pie to a cake sale. Dip spoon in hot water before measuring lard, butter, etc.-it will slip off the spoon more easily. Put flour in a large salt shaker and use for dusting cake pans. It is less messy and doesn't waste flour. For recipes using beaten egg whites, the eggs should be separated when cold and the whites allowed to come to room temperature (egg whites reach their highest volume if beaten at room temperature). Cream of tartar or sugar added to the egg whites will increase the stability of the foamthe sugar should be added a little at a time. Be careful not to overbeat egg whites or they will become stiff and dry, having lost their elasticity, and will almost certainly collapse as soon as heat is applied. Be sure beaters and bowl, etc. are completely free of oil--any trace of oil will prevent the egg whites from fluffing up. If your layer cakes stick to the bottom of their pans, return them to a warm oven briefly. The layers will come out intact in just a short time.
1 c. peeled & finely chopped apples 2 c. sugar 2 eggs, beaten 1-1/3 c. salad oil 1/2 t. salt 1 1/2 t. soda 3 c. plain flour
1 1/2 c. egg whites 1 1/2 t. cream of tartar 1 c. + 2 T. cake flour 1 t. almond flavoring
Beat egg whites & salt on high setting of mixer (not too long). Gradually add 1 c. sugar & cream of tartar. Sift 3/4 c. sugar & flour 5 times. Fold into egg whites. Add flavorings. Bake in ungreased tube pan at 350 for 35 min. Take out of oven & hang upside down on coke bottle for one hour.
Combine apples & sugar; toss lightly to mix. Let stand 30 minutes. Add flour, salt, & soda; beat 1 minute. Add eggs & oil (beat 3 min.) Divide batter into three 9 cake pans. Bake at 350 for 25 minutes or until cake tests done. Frosting: 1 small (5.3 oz) can evaporated milk 1/2 c. butter 1 c. flaked coconut 1 1/2 c. sugar 1/2 c. chopped pecans
Martha Early
1 1/2 c. oil 3 eggs 1 c. pecans 3 c. plain flour
Combine sugar & milk in a saucepan. Cook over medium heat, stirring constantly until soft ball stage is reached. Add butter, pecans, & coconut, stirring until butter melts.
Sift salt, soda & flour together. Combine eggs, oil & sugar. Then add flour, salt, soda, apples, nuts, & flavoring. Bake at 325 for 1 1/2 hours in a tube pan. Frosting: 1 c. dark brown sugar 1 stick butter 1/4 c. milk Boil for 2 1/2 min. Pour over cake. Leave cake in pan for 2 hours and then take out of pan.
BLUEBERRY CAKE
Smith
1 box Duncan Hines Butter cake mix
Billie June
1 can blueberry pie filling
Bake cake according to directions 3 layers. Use pie filling to stack cake. Frosting: 1 (8 oz) pkg. cream cheese 1 large Cool Whip 1/2 c. powdered sugar 1/2 c. sugar Combine all ingredients. Frost sides and top of cake. Put some blueberry pie filling in middle of top layer. Keep in refrigerator.
25
26 BUTTERFINGER CAKE
1 box German chocolate cake mix 1 large tub of Cool Whip
Mix dry ingredients well. Put in a large mixing bowl. Add the wet ingredients & mix well with electric beater till batter is smooth. Batter will be very thin. Bake in 350 oven approximately 30 min. Try with a toothpick. If pick comes out clean cake is done. Let cool in the 9x13 pan. Frost with your family's favorite icing. Makes a large, moist cake I serve right from pan. Great for folks with egg allergies.
Bake cake mix according to directions on the box. When cake is done, poke holes in it using a knife. Pour the Eagle Brand into the holes. Cool completely. Spread Cool Whip on Top. Sprinkle with candy bars.
BUTTERMILK CAKE
2 1/2 c. self-rising flour 1/2 c. (1 stick) butter 1/2 c. oil 2 whole eggs, beaten
BUTTER CAKE
Spradley
1 box Pillsbury yellow cake mix with pudding
Paula
1 egg 1 stick melted oleo
Mix together. Now place in a greased baking dish; spread mixture evenly & set aside. Topping: 8-oz cream cheese, softened 1 lg powdered sugar (about 4 cups) 3 eggs 1 t. vanilla
Grease & flour 9x13 baking dish. Stir flour & sugar together; set aside. Place butter, water & oil in a small saucepan & bring to a boil. Pour hot liquids into dry ingredients & stir until well mixed. Combine buttermilk, eggs & flavoring; add to flour & butter mixture. Pour into prepared pan & bake in 350 preheated oven for 45 min or until cake tests done. This moist cake doesnt need frosting. Can be used with Cool Whip & strawberries, peaches, etc. **For glass baking dish, bake at 375.
Stir together. Now use electric mixer for a few minutes. Pour this mixture over the cake mixture. Place in oven & bake 40-45 min. If you use a glass baking dish, bake at 325. If you use an aluminum pan bake at 350. The top will sink in the middle & the bottom will become brown & crusty around the edges. Cake is ready when it is pretty & brown. Let cool & cut into squares.
~~ Humor is the great thing, the saving thing. The minute it crops up, all our irritations and resentments slip away, and a sunny spirit takes their place. ~~
27
Levelle Thompson
1 c. Crisco 2 c. sugar 1 c. milk
CARROT CAKE
2 c. sugar 4 eggs Pinch salt 2 T. cinnamon
Christine Livingston
2 c. plain flour 1 1/2 c. Wesson oil 1 1/2 t. soda 3 c. grated carrots
Cream Crisco & sugar on high speed for 10 minutes. Add eggs & beat well. Add 1 c. flour & beat on low for 1 minute. Add remaining flour & milk alternately. Beat well until well mixed. Add flavoring & bake 1 hour at 325. Then bake 15-20 minute at 350 in tube pan. Frosting: 8 oz cream cheese 1 t. butter nut flavoring 1 c. chopped pecans 1 stick margarine 1 box powdered sugar
Beat sugar & oil. Add one egg at a time beating after each. Sift all dry ingredients together. Add to other ingredients. Beat well. Fold in grated carrots. Bake at 350 for 25-30 min or until done in 3 layers. Icing: 1 box powdered sugar 8 oz cream cheese 1 c. pecans 1 stick oleo 1 t. vanilla
Nell Maloy
Gladys Shehee
1 1/2 c. butter, softened 6 large eggs Dash of salt 1 T. vanilla
Mix good. Make 10 layers. Bake at 350. Dont brown layers. (You may use a yellow cake mix that uses oil.) Filling: 1 1/2 c. sugar 3 heaping T. light brown sugar 3/4 jar (18 oz) crunchy peanut butter 1 stick butter 1 t. vanilla 1 sm can Carnation milk
Mix first 3 ingredients & add butter. Cook over medium-low heat, stirring constantly. Cook 2 minutes after it begins to boil. Move from heat; add vanilla flavoring & peanut butter. Mix with mixer. Filling should be thin enough to spread. If too thin, add a little powdered sugar. Dont make filling until layers are done. Put on layers while filling is hot.
Beat butter & cream cheese (med. speed) 2 min. or until creamy. Gradually add sugar (beating just until yellow disappears). Combine flour & salt. Gradually add to butter mixture. Beat at low speed, just until blended after each addition. Stir in cheese & vanilla. Pour into greased & floured 10" tube pan. Bake at 325 for 1 hr. 45 min or until pick comes out clean. Cool in pan on wire rack 10-15 min. Remove from pan. Cool completely.
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29
CHEST CAKE
1 stick margarine 1 box confectioner sugar 8 oz cream cheese (softened)
Louise Dean
1 box yellow cake mix 1 c. chopped pecans 4 eggs
Billie June
You can use 2 boxes of yellow cake mix & 2 eggs. The cake dough will look like cookie dough. You will have to press into pan. Preheat oven to 350. Combine margarine cake mix & 1 egg. Mix well. Pat into greased 13x9" pan. Sprinkle pecans evenly over cake layer. Combine cream cheese & confectioner sugar & 3 eggs. Mix well & spread over pecan layer. Lower oven temp to 325. Bake 4550 min until golden brown. Cool for 30 min. Cut into squares.
Julie Smith
Prepare cake mix 2 eggs & butter. Beat well. Pour into a greased 9x13 pan. (Batter will be stiff.) Beat powdered sugar, cream cheese, & the other 2 eggs; pour over top of cake mixture. Sprinkle with chocolate chips. Bake at 350 for 35-40 minutes.
Beat butter & Crisco at medium speed until fluffy. Gradually add sugar, beating well. Add egg yolks, one at a time beating after each addition. Combine flour, baking soda, & cocoa. Add to creamed mixture alternately with buttermilk, beginning & ending with flour mixture. Mix after each addition. Stir in pecans, coconut & vanilla. Beat egg whites, high speed, until stiff peaks form, fold into cake batter. Pour into 3 greased & floured 8 or 9 cake pans. Bake at 325 for 35 minutes. Cool in pans 10 minutes, remove & cool completely on cake rack. Frosting: 8 oz pkg cream cheese (softened) 1/2 c. butter or margarine (softened) 1/2 c. chopped pecans 16-oz pkg powdered sugar (sifted) 1/4 c. cocoa 1/8 t. salt 1 t. vanilla
Beat cream cheese & butter until fluffy on medium speed. Combine sifted powdered sugar, cocoa & salt. Add to creamed mixture beating until smooth. Stir in pecans & vanilla. Frost layers & sides. Garnish with pecan halves or chopped pecans.
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Margaret
Martha
Cream together the butter & shortening. Add sugar & eggs 1 at a time, beating well after each. Add vanilla. Sift dry ingredients together & add alternately with milk to cream mixture. Bake in tube pan at 325 for about 80 minutes or until done. Icing: 2 squares chocolate or 6 T. cocoa + 2 T. butter 1 box powdered sugar
Cream sugar & butter until light & fluffy. Add eggs & milk. Sift dry ingredients together three times. Add small amounts at a time to batter. Add melted chocolate or cocoa to batter. Bake in 350 oven in 3 layers. Filling: 1 c. pecans 1 box powdered sugar 4 T. butter 2 t. vanilla 8 oz cream cheese 6 T. butter Toast pecans in 4 T. butter. Stir constantly while toasting. Mix sugar, butter & vanilla. Add pecans & spread between layers.
Alice Boothe
1 c. peanut butter 1/2 c. melted butter
CITRUS CAKE
1/2 c. oleo 1/2 (8-oz.) cream cheese 1 T. lemon rind 1 3/4 c. sugar 2 1/2 c. plain flour Mix & bake in 3 layers.
Jill Whigham
1/2 t. salt 2 1/2 t. baking powder 1 c. + 3 T. milk 1 c. coconut 3 eggs
Mix together with spoon. (Reserve 1/3 of this mixture to use later.) Press 2/3 of mixture into a square baking dish.
Filling:
1 c. semi-sweet chocolate pieces 1 pkg coconut-pecan frosting mix 2 T. butter 1 can Eagle Brand
Icing: 1 box powdered sugar 1 t. orange peel 1/2 (8 oz.) cream cheese 1 stick oleo 2 T. orange juice
Melt pieces, butter & Eagle Brand in pan. Remove from heat. Stir in frosting mix. Spread filling over crust. Place 1/3 reserved cake mixture over filling. Bake at 350 for about 25 min.
Ice cake; then add coconut before putting next layer on.
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34 COCONUT-PECAN CAKE
COCA-COLA CAKE
Smith
2 c. plain flour 2 c. sugar 1 t. baking soda 1 c. butter 1 c. miniature marshmallows Frosting: 1/2 c. butter 2 T. cocoa 6 T. cola
Billie June
1 c. cola 1/2 c. buttermilk 2 eggs, beaten 1 t. vanilla 3 T. cocoa
Helen Quates
Duncan Hines butter cake mix (prepare according to package directions except use milk instead of water). Filling: 8 oz cream cheese 1 box confectioners sugar 1 cup coconut 1 stick oleo 2 cups ground pecans
Cream butter & cream cheese. Add other ingredients. Add milk to spread.
Combine flour, sugar, & baking soda in a large bowl. In a saucepan bring butter, cocoa, & cola to a boil. Stir in dry ingredients. Stir in buttermilk, eggs, vanilla, & marshmallows. Pour in a greased 9x13" baking pan. Bake on 350 for 35 min. Bring butter, cocoa, & cola to a boil. Remove from heat. Stir in sugar & nuts. Pour over hot cake. Cool cake before cutting.
COCONUT CAKE
Marthas Mom
Duncan Hines butter recipe cake mix (cook as directed in 2 layers) Cool & split into 4 thin layers. Filling: 2 (6 oz) frozen coconut 1 medium Cool Whip 1 c. sour cream 1 1/2 c. powdered sugar Mix & stack cake.
Prepare cake according to pkg directions adding poppy seeds & coconut extract. Pour into greased 9x13 baking pan. Bake at 350 for 20-25 min. Cool completely. In a mixing bowl beat milk & pudding mix on low speed for 2 min. Spread over the cake. Spread with whipped topping. Sprinkle with toasted coconut.
Billie June
1/2 t. baking powder 1/2 t. salt 5 eggs 1 c. milk
~~ You can substitute yogurt for margarine or oil and lower calories. ~~
Cream butter, cream cheese & sugar. Add eggs, one at a time & beat after each one. Gradually add flour & vanilla. Cook 1 1/2 hours in preheated 300 oven.
Cream shortening. Add sugar. Beat until creamy. Add eggs, one at a time. Add dry ingredients with milk. Add coconut. Bake 1 1/2 hours in 325 oven (bake in tube pan).
35 CRACKER CAKE
Jill Whigham
36 DAY-AHEAD CAKE
1 can pineapple in own juice 2 eggs 1 c. sugar 1 stick butter
Nell Maloy
1 pkg vanilla wafers 1 c. nuts 1 sm Cool Whip
32 saltine crackers (crushed fine) 2 c. pecans 2 c. sugar 6 egg whites stiff 1 t. cream of tartar 8 oz coconut 1 large can crushed pineapple (drained) 2 pkgs Cool Whip ( or Dream Whip) Mix crackers, pecans & sugar & set aside. Beat egg whites with cream of tartar. Combine with cracker mix. Pour in oblong dish. Bake 25-30 minutes on 350. Let cool. Spread Cool Whip or whip Dream Whip & spread on cake. Mix pineapple & coconut. Spread on top. Refrigerate.
Beat by hand eggs, sugar & butter. Add remaining ingredients except vanilla wafers. Layer with vanilla wafers in a 3 qt baking dish. LET SET 24 HOURS before serving.
Helen Quates
1 c. milk 1 egg 2 c. plain flour 1/2 c. milk 2 eggs
Gloria Early
1 1/2 t. vanilla 1 c. sugar 1/2 c. sugar
Cream, cream cheeses; add eggs, sugar & vanilla until well blended. Fill foil cups 3/4 full. Bake at 325 for 45 minutes. Take out of oven. The center will fall in. Combine sour cream & 1/2 c. sugar & fill in center. Put back into oven for 10 minutes. Top with cherry, pineapple, etc.
Combine 1 c. sugar & cocoa. Add well-beaten egg. Add milk. Cook in double-boiler until thick & smooth. Cool. Cream shortening & remaining 1 c. sugar. Add 2 well beaten eggs. Beat thoroughly. Sift flour. Measure & sift with salt & soda. Add alternately with milk, shortening, & sugar. Add vanilla. Add cocoa mixture, which has been well cooled. Beat well. Frost with divinity icing. Divinity Icing:
Gloria Early
3 c. sugar 6 eggs 2 c. plain flour
Combine sugar, water, & corn syrup in large boiler, being careful not to get mixture on sides of pan. Place over high heat. When mixture begins to steam, turn unit to low. Cook mixture to hard ball
37
stage. Beat egg whites until stiff. Pour 1 c. of cooked mixture over egg whites, beating constantly. Cook remaining mixture to light to medium crack stage. Gradually pour this mixture over egg whites, beating constantly. Add vanilla. Beat until mixture loses its gloss. Spread on cooled cake.
Levelle Thompson
Donna Marsh
1 t. salt *1/2 c. cocoa *2 1/2 c. unsifted flour *2 t. soda 1 c. boiling water
1 box yellow cake mix 1/2 c. oil 1 small Jell-O instant pudding mix1/2 c. water vanilla flavor Mix the above & add: 4 eggs 6 oz. chocolate chips 1 bar Bakers German chocolate 8 oz sour cream 1 c. pecans 1 c. coconut (optional)
Cream sugar & Crisco well & add 3 eggs, 1 at a time. Add buttermilk, vanilla, salt. Beat well. Mix in separate bowl the cocoa, flour & soda. Add alternately to mixture with 1 c. boiling water. Pour batter into 3 greased & floured 9" cake pans. Bake at 350 for 25-30 min. Cool. Use same icing as above. *sift together
Mix & bake 50-55 minutes in tube pan at 350. Optional Cream Cheese Frosting: 8 oz cream cheese 1 t. vanilla flavoring 1 c. chopped pecans Frost on cooled cake. 1 stick margarine 1 box powdered sugar
1 T. liquid sweetener 1 stick oleo 2 c. plain flour 1 c. chopped dates 1/4 t. cloves
DIRT CAKE
1 (1/4 lb) pkg Oreo cookies 1 stick margarine 1 c. powdered sugar 2 sm pkg vanilla instant pudding
Gloria Early
6 oz cream cheese 12 oz Cool Whip 4 c. milk
Mix all ingredients. Cook at 325 in greased loaf pan for 45 min to 1 hour.
Crush Oreo cookies. Mix cream cheese, margarine, Cool Whip & powdered sugar together until creamy. Mix pudding & milk with mixer until thickened. Layer in 3 qt. dish cookies on bottom, then
Melt in saucepan 1 c. sugar, 1 t. of extracts above, & 1/2 c. water. Pour over cake in pan while warm.
creamy mixture, & the pudding; repeat, ending with cookies on top. Refrigerate overnight.
40 FRUIT CAKE
1 (#2) can crushed pineapple 1 1/2 c. raisins 1 t. allspice 2 heaping T. Crisco 1/2 t. salt
Martha Early
4 eggs 1 c. cold water
Helen Quates
1 box brown sugar 1 t. cinnamon 1 t. nutmeg 2 eggs, beaten
Mix ingredients together. Beat for 4 minutes. Bake in two layers for 30 minutes at 350. Frosting: 1 box instant chocolate pudding 2 c. cold milk 1 pkg Dream Whip
Mix above in saucepan & bring to a boil. Cook 2 minutes. Mix together: 2 c. pecans 1/2 lb. candied cherries
Mix together & beat for 6 minutes. Frost cake when cool. Refrigerate.
Add to other mixture. Bake in 250 oven until just done (about 1 hour) & then bake 15 more minutes on 325 in tube pan.
FRUIT CAKE
Early
2 1/2 c. sugar 1 c. butter 4 c. plain flour 2 c. chopped pecans 2 c. raisins 1 qt. preserves (pear or watermelon) 1 c. grape juice or grape wine 4 t. baking powder
Granny
1/4 t. salt 1/2 t. cinnamon 1/2 t. nutmeg 1/2 t. allspice 1/2 t. cloves 2 T. cocoa 1 lb. mixed fruits 4 eggs
Sift together flour, baking powder, salt; set aside. Cream oil & butter. Add sugar, eggs. Add milk then flour mixture. Add flavorings. Pour into bundt pan. 325. 1-1/2 hours. Glaze:
Preheat oven to 350. Prepare cake mix as directed on package; set batter aside. Mix coconut & pecans & cover the bottom of a greased 9x13 pan. Pour prepared batter evenly over coconut & pecans. In saucepan, combine margarine & cream cheese cook until melted. Stir in confectioner's sugar, blending well. Spoon evenly over batter. Bake for 35-40 minutes. Do not cut until cooled.
Pour into a large tube pan & leftover into a sprayed loaf pan. Bake at 300 for 1 1/2 hours or until done. (Do not overbake. It will be too dry!)
Mattie
Sarah
Mix all ingredients; pour into greased baking pan. Bake at 350 for 45 minutes. Icing: 1 c. sugar 1 c. canned milk 1/2 c. flaked coconut 1 st. margarine 1/2 c. chopped nuts
Mix sugar, margarine & milk. Boil over low heat for 15 minutes. Pour over cake in pan. Mix chopped nuts & coconut; sprinkle over icing. When cool, cut into squares.
Cream sugar, butter, Crisco & milk until it's a good spreading consistency. Add flavorings. Place a small amount of filling on the platter where you're going to lay your graham crackers to keep them from sliding around. Gradually layer filling, crackers (2 stacks side by side) then filling, until all 3 pkgs of crackers have been used. Use remaining filling to frost the outside. Make sure the filling is not too dry or it will crack as it dries. Make at least a few hours or a day ahead so the crackers can soften a bit. "It's a touch & go learning process on the filling--getting it the right consistency." You can also use whatever flavorings you want.
Jill Whigham
1 box Duncan Hines Cake Mix Mix by directions on bottom of box with sour cream. Bake 3 layers at 350 until done. Frosting:
2 T. light corn syrup 3 egg whites, stiffly beaten 1 c. ground pecans
Mix corn syrup, water & sugar. Cook over medium heat until it spins or forms soft ball. Pour over egg whites beating until thick. Add pecans. Frost cake.
~~ You can sweeten whipped cream with powdered sugar instead of granulated and it will stay fluffy and hold up a lot longer. ~~
Beat egg whites. Cream sugar, butter, Crisco. Add egg yolks one at a time to cream mixture. Add flour & milk alternating to cream mixture. Mix well. Add vanilla. Fold in egg whites. Add coconut. 350. 25 min. 3 pans. KEEP REFRIGERATED! Frost with Cream Cheese Frosting + 1 c. chopped nuts.
Billie June
Helen Quates
3 t. baking powder 4 eggs 2 1/2 t. vanilla
Bake cake according to directions in 9x13" pan. Completely cool cake. Mix milk, vanilla pudding & cream cheese. Spread over cooled cake. Drain pineapple & spread next. Cover with Cool Whip & top with coconut. Refrigerate.
Margie Bowden
1 box vanilla wafers 2 c. chopped pecans 1 box raisins 1 can Eagle Brand
Mix all of first ingredients with mixer for 2 minutes. Grease & flour pans. Pour 1/3 batter & then a layer of apple mixture. Repeat layer of batter & apple. Top with batter. Bake at 350 for 1 hour.
Nell Maloy
Roll & crush fine the graham crackers & vanilla wafers. Melt the margarine; add this & the next 5 ingredients to the crumbs. Melt the marshmallows & add to the mixture. Mix well with hands. Press into buttered loaf pan. Refrigerate until firmly set. (Freezes well) --Can be divided into 3 parts & make rolls to be stored or sliced as needed.--
Donna Marsh
Preheat oven to 350. Spray a 9-inch square pan with nonstick cooking spray. Combine dry ingredients until well mixed in large bowl. In a medium bowl, whisk egg whites, water & corn syrup. Stir
into dry ingredients until smooth. Pour into pan. Bake until cake springs back when lightly touched. Cool on wire rack. Serves 16.
~~ Eat thou honey, because it is good; and the honeycomb, which is sweet to thy taste. ~~
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Nell Maloy
3 t. baking powder 1 c. milk 1/2 t. salt 2 t. butternut flavoring
LANE CAKE
Early
3 1/4 c. sifted plain flour 3 1/2 t. baking powder 1/2 t. salt 8 egg whites, stiffly beaten 2 c. sugar 1 t. vanilla 1 c. milk 1 c. butter
Granny
Cream margarine & sugar; add eggs one at a time; beat well. Add remaining ingredients alternately with milk. Make three 9" layers. Bake at 350 for 25-30 minutes. Peanut Butter Icing: 5 c. sugar 1 c. margarine 1 can Carnation milk 1/2 c. peanut butter 1 T. butternut flavoring
Sift flour with baking powder & salt. Cream the butter & sugar until light & fluffy; add vanilla. Add flour mixture alternately with milk, beating well after each addition. Fold in egg whites. Grease or spray three 9" layer pans. Pour batter into pans & bake in preheated 375 oven for 25-30 min. Cool. Filling: 8 egg yolks 1/2 c. butter 1 lb. finely chopped pecans 1 c. grape juice or wine 1 c. sugar 1 c. seedless raisins 1 box coconut, ground fine 1 t. vanilla
Boil sugar, milk & margarine, stirring often until mixture forms soft ball in cold water. Add peanut butter & flavoring & beat until thick enough to spread on cake.
Beat yolks of eggs well. Add sugar, & butter. Cook until thick, stirring constantly. After removing from stove, while hot, add remaining ingredients. Spread between layers. **Mama always ground all for filling.
LANE CAKE
Phillips
1 box white cake mix 1 1/2 c. water Make 3-4 layers & put on filling.
Eva
3 eggs 1/4 c. oil 6 egg yolks 1/4 t. salt Juice & grated rind of 4 lemons 1 stick butter 1 1/2 c. boiling water
Mix sugar & cornstarch; add boiling water. Stir until mixture thickens & cook 5 min. Add salt to egg yolks & beat slightly before adding to above mixture. Cook for 7 min after adding eggs. After removing from heat, add butter & lemon juice.
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Filling:
8 egg yolks 1/2 c. butter 2 c. sugar 1 T. vanilla 2 c. pecans \ 2 c. coconut Mix these 3 ingredients together & grind. 2 c. raisins / Cook eggs, butter & sugar in a double-boiler until thick. Then mix other ingredients.
Gladys Shehee
Gloria Early
3 t. baking powder 6 egg whites 1 t. vanilla
Cream lemon & sugar. Beat eggs in, one at a time. Add lemon extract. (Reserve 1/2 c. flour to flour fruit & pecans.) Add flour a little at a time. Add nuts & fruits. DONT PREHEAT OVEN, put in cold oven. Bake on 300 for 2 hours. Check after 1 1/2 hours; overbaked will be dry!
Donna Marsh
Cream butter & sugar. Mix baking powder with flour & add alternately with milk. Add vanilla. Fold in beaten egg whites. Bake at 350 in layers for 12-15 min. (use 5 layers) Frosting: 2 c. sugar 1/3 heaping c. cornstarch
2 c. boiling water
Leave cooled cake layers in pans. Pierce cake with large fork or end of wooden spoon at 1/2" intervals. Stir boiling water into gelatin in medium bowl 2 minutes or until completely dissolved. Carefully pour 1/2 of the gelatin over 1 cake layer. Pour remaining
1 large container Cool Whip Mix together & spread on cooled cake layers. Put crushed pecans on top.
gelatin over second cake layer. Refrigerate 3 hours. Dip cake pans in warm water 10 seconds to unmold & place onto serving plate. Spread with frosting. Refrigerate at least 1 hour before serving. Store in refrigerator. Fluffy Lemon Pudding Frosting: 1 c. cold milk 1/4 c. powdered sugar 8 oz Cool Whip 1 sm pkg Jell-O instant lemon pudding
Pour cold milk into large bowl. Add Jell-O & powdered sugar. Beat with wire whisk 2 minutes. Stir in Cool Whip.
50
Christine
Mary
Ellen
Cream butter & sugar well. Gradually add eggs, one at a time & beating well after each addition. Add flour. Bake at 300 for 1 hour & then on 325 for 1 hour or until tested done. Bake in large tube pan sprayed with Bakers Joy or Pam.
Billie June
Cream Crisco & sugar. Add eggs one at a time, beating thoroughly after each addition. Add flavorings. Starting with flour mixture, add alternately with cream, end with flour. Beat until batter looks like cream. *Using all-purpose flour level each cup & take out 2 T. is equivalent to cake flour. Bake at 325 for 1 1/2 hours. Use large 10cup pound cake pan greased with the following mixture. Mary Ellen's Pan Coating For any recipe calling for greasing or flouring. This keeps in fridge & saves the mess of flouring. 1 1/4 c. Crisco 1/4 c. flour 1/4 c. vegetable oil
Mix all ingredients except nuts. Fold in nuts. Bake 3 layers at 350 for 25 minutes. Icing: 1 large pkg instant vanilla pudding 1 large can crushed pineapple & juice (20 oz)
over top of cake & put back in oven until marshmallows melt. Make icing while cake is baking. Icing:
Martha
2 c. flour plain* 1 c. chopped nuts 3 eggs 1/2 stick melted margarine 1/4 c. cocoa 1 box powdered sugar 1/4 c. milk 1 t. vanilla
Mix melted margarine & cocoa together. Beat in sifted powdered sugar, milk & vanilla. Use more milk if necessary. After marshmallows are melted on cake, spread on chocolate icing, swirling to give it a marble effect.
51
~~ A really fresh egg will sink and a stale one will float. ~~
52
Frosting: 4 oz cream cheese 1/2 stick margarine 1/2 container Cool Whip 1 c. powdered sugar 1/2 t. vanilla
Elaine Pate
2 c. sugar 1 t. vanilla 2 t. baking powder 1 c. milk
Alma Elmore
1 1/2 c. chopped pecans 1/4 c. cocoa 4 eggs
Cream butter & sugar with electric mixer at high speed for about 2 1/2 minutes. Add eggs & mix well. Add vanilla. Add flour, baking powder & salt alternating with milk. Pour into greased pan. Bake at 300 for 1 hour & 10 minutes.
Melt margarine & cocoa together. Mix sugar & flour together & add eggs, 1 at a time. Add cocoa mixture to the sugar, flour, & egg mixture. Bake in 9x13 greased pan at 350 for 30 minutes. Take cake out of oven & turn off oven. Spread nuts & marshmallows
Gloria Early
Add flour mixture. This makes a very stiff dough that should be mixed with the hands. Put in a greased & floured 9 tube pan. Bake at 250 for 2 1/2-3 hours. Combine orange juice & powdered sugar & pour over hot cake while hot.
Preheat oven to 350. Mix & beat (one egg at a time). Pour batter in 8 pans, just enough to cover bottom of cake pan (Makes 9 layers). Bake 10-12 minutes. Chocolate Icing: 3 c. sugar 1 1/2 sticks margarine 9 T. cocoa 1 large can Pet milk
Combine all ingredients in a large boiler. Bring to a full boil & boil for 8 minutes. Cool slightly. Peanut Butter Icing: 2 c. sugar 1 stick margarine 1 1/2 c. crunchy peanut butter 3 T. brown sugar 1 small can Pet milk 1 t. vanilla
54 53
Combine 2 sugars, margarine & milk in medium boiler. Bring to a full boil & boil 2 minutes. Remove from heat & stir in vanilla & peanut butter until melted. Ice layers of cake alternately with chocolate icing & peanut butter icing, starting & ending with chocolate icing. Ice top & sides with chocolate icing. Sprinkle top with finely chopped roasted peanuts.
Billie June
4 eggs 2 c. sugar 2 sticks melted oleo 2 t. baking powder
Christine Livingston
2 c. sugar 1/2 t. soda (omit if using self-rising flour) 3 1/2 c. plain flour 1 lb orange slice candy 2 c. powdered sugar
Mix well & bake in a 9x13 pan at 350. Remove cake from oven & immediately spoon medium size crushed pineapple over top (juice too). Let cool before icing. Icing: 1 stick softened oleo 1 box powdered sugar Mix all together until soft. Frost cake. 8 oz cream cheese 1 t. vanilla
Cream shortening & sugar until smooth. Add eggs, one at a time, & beat well after each addition. Dissolve soda in buttermilk & add to creamed mixture. Place flour in large bowl & add dates, orange slices, & nuts. Stir after each addition until each piece is floured.
Billie June
1 box powdered sugar 8 oz cream cheese 1 yellow pudding cake mix 1 can cream of coconut 1 can coconut 1 can Eagle Brand 1 med. Cool Whip
Mix cake mix according to pkg directions & add 1/2 jar of peanut butter. Bake 3 layers in 350 oven. Filling: Mix 1/2 jar peanut butter, cream cheese, butter, & sugar. Whip & spread between layers.
Cook cake according to box direction (in sheet cake pan). Poke holes in cake with handle of wooden spoon. Mix Eagle Brand & cream of coconut & pour over cake. When cake is cool, mix Cool Whip & coconut. Frost cake.
55 56
Gloria Early
PINEAPPLE CAKE
1 1/2 c. butter 1 c. sugar 2 eggs 1/2 c. milk
Gloria Early
1 1/2 c. plain flour 2 t. baking powder 2 t. pineapple juice
1 Duncan Hines butter cake mix Prepare cake mix according to directions on box. Bake 2 layers & split into four thin layers. Icing: 2 1/2 c. sugar 3/4 of an 18 oz jar peanut butter 1 1/2 c. milk
Cream butter & sugar. Add eggs, one at a time & beat well. Add sifted ingredients alternately with milk to creamed mixture. Add pineapple juice. Bake in layers at 350 for about 20-25 min. Frosting: 1 1/2 c. sugar 1 c. milk 1/2 c. crushed pineapple 1/3 c. butter
Bring to a boil for 12 minutes or until thick. (Dont give up! Just before your hand falls off or it seems so at times, it will thicken!) Dissolve peanut butter (smooth or crunchy) into the thickened mixture. Stack cake. one of Garlands favorites
Gloria Early
Mix ingredients in boiler & boil about 15-20 min. Beat until creamy. Spread between layers & on top of cake.
POUND CAKE
2 sticks butter 6 eggs 1/2 pint whipping cream 3 c. sugar 3 c. flour 1 t. vanilla
June Broxson
Cream sugar & butter until smooth. Add eggs (1 at a time), beating well after each egg. Add flour & whipping cream alternately until well mixed. Add vanilla. Mix well & pour into a bundt pan (greased). Bake at 325 for approximately 1 1/2 hours. (Do not open oven for 1 hour after putting cake in.) Check with toothpick for doneness.
Cream oil; add sugar gradually & cream until light & fluffy. Add eggs (1 at a time, beating well after each addition). Add flavoring. Make a paste of the cocoa & food coloring; blend in other mixture. Sift dry ingredients together & add alternately with buttermilk. Add vinegar to the last half of buttermilk. Beat only until smooth. Bake in 4 layers on 325 for 20-25 min (in well-greased pans). Icing: 1 1/2 boxes powdered sugar Large (12 oz) cream cheese 1 1/2 sticks butter 1 t. vanilla 1 t. butter flavoring 1 1/2 c. chopped pecans
~~ We can learn much from wise words, little from wisecracks and less from wise guys. ~~
57 PUMPKIN CAKE
1 c. shortening 3 eggs 1 can pumpkin 2 1/2 c. sugar 3 1/2 c. flour 1/2 t. baking powder
Christine Livingston
1 t. vinegar 2 bottles red food coloring 1 t. cocoa 2 1/2 c. sifted plain flour 1 t. salt
Mix shortening & sugar until fluffy. Add eggs & pumpkin. Combine dry ingredients & add to mixture. Bake in a tube or bundt pan at 350 for 45 minutes.
Sift together dry ingredients, add other ingredients in order & mix thoroughly. Bake in layer cake pans which have been greased & floured. Bake at 350 for 25 minutes. Same frosting as above.
Gloria Early
1 t. butter flavoring 2 bottles red food coloring 2 T. cocoa
Billie
1 t. cocoa 1 c. buttermilk
June
1 (1-oz) bottle red food coloring 3 eggs 1 t. baking soda
1 stick oleo, melted 1 T. vinegar Combine milk, sugar & margarine. Cook on low heat until it thickens. Remove from stove. Add roasted peanuts & vanilla; mix well. Spread between layers of cake & on top & sides.
Mix cake mix & cocoa together. Mix vanilla & buttermilk & add to 1st mixture. Combine remaining ingredients & add to this mixture. Bake in 3 layers or sheet pan at 350 for 20-25 min. Frosting: 8 oz cream cheese 1 c. chopped nuts (optional) 1 box powdered sugar 1 t. vanilla
Mix cream cheese & powdered sugar & add a little milk. Add vanilla & nuts.
~~ Beauty is only skin deep...but ugly goes all the way to the bone! ~~
Ruby
60 ROMANOFF ROLL
3/4 c. flour sifted 5 eggs, separated 1/4 c. orange juice
Donna Marsh
1 t. baking powder 1/8 t. salt
Cream shortening. Add sugar & cream together well. Add eggs 1 at a time; beating well after each egg. Sift & mix dry ingredients. Then add alternately with milk to creamed shortening & sugar. Add flavoring. Bake in 3 layers at 350 for about 25 minutes. Filling: 1 c. milk 2 c. sugar 1 stick margarine 1 t. vanilla 3 c. roasted peanuts, chopped fine or ground
15x10x1 jelly roll pan & spray with non-stick spray. Beat egg whites & set aside. Sift flour, baking powder, & salt on wax paper & set aside. In mixing bowl, beat egg yolks & orange juice till smooth. Add sifted ingredients & beat well. Fold in egg whites. Spread batter in wax-paper lined JELLY ROLL pan & bake for 5-7 minutes at 400 until toothpick comes out clean. Remove. Invert on clean towel. Roll up WITH towel, place seam side down & cool. MEANWHILE: In mixing bowl, beat all filling ingredients EXCEPT strawberries. Unwrap towel, remove wax paper, spread filling on cake, sprinkle with strawberries & roll up again WITHOUT towel, seam side down, wrap in Saran Wrap & refrigerate.
Filling: 4 oz Fat-Free cream cheese 1/8 t. cinnamon 1 c. chopped strawberries
Mix pineapple, sugar, margarine, nuts, coconut & cream cheese. Place a layer of wafers in a 9x13" casserole dish. Layer with the mixture & another layer of wafers, repeat until mixture is used. Top with whipped cream or Cool Whip then sprinkle the remainder of coconut on top. Refrigerate a couple of hours before serving.
SEVEN-UP CAKE
1 lemon supreme cake mix 1 sm lemon instant pudding mix 1 (10-oz) bottle 7-Up Combine ingredients & make 3 layers. 3/4 c. Crisco 4 eggs
Gloria Early
Louise Dean
3 c. sugar 1/2 lb real butter 1 c. buttermilk
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Filling: 2 c. sugar 2 eggs 1 c. crushed pineapple, drained 1 stick butter 1 c. chopped pecans 1 c. coconut
Butter at room temperature (soft). Beat until creamy. Add sugar 1 cup at a time. Add a few eggs 1 at a time. Then add flour 1 cup at a time & the remaining eggs. Then add buttermilk & soda, & vanilla. Beat until creamy. Pour into greased tube pan & bake at 300 for 2 hours. Be sure not to open the oven door during the first hour. (It will fall!)
62 STRAWBERRY CAKE
1 box white cake mix 4 eggs 1 small pkg strawberry Jell-O
Gloria Early
2/3 c. cooking oil 1 c. strawberries
Cook sugar, butter & eggs until thick. Add remaining ingredients well & frost the 3 layers.
Mary Harrison
2 c. powdered sugar 1/2 chopped pecans 8 oz cream cheese 1 can coconut (save 1/2 cup for topping)
Mix the above ingredients. Beat well. Bake in 3 layers at 350 for 25-30 min. Bad to stickCrisco pans. Icing: 1 box powdered sugar 1/3 c. strawberries Large pkg. frozen strawberries 1 stick oleo Large Cool Whip
Mix together & frost cake.
STRAWBERRY CAKE
1 box white cake mix 1 (3 oz) pkg strawberry Jell-O 2 egg yolks 1/3 c. water
Norma Coale
2/3 c. water 1/2 c. Wesson oil 2 whole eggs Cool Whip & strawberries
Helen
1/2 c. shortening 5 large eggs 1/2 t. baking powder 1/4 t. salt 1 t. vanilla
Combine in this order: cake mix, Jell-O, 2/3 c. water, oil, egg yolks, eggs, 1/3 c. water. Mix well & bake in 3 layers at 350 for 25-30 min. Stack layers with Cool Whip & strawberries.
Beat butter & shortening at medium speed with mixer 2 minutes or until creamy. Gradually add sugar, beating 5-7 minutes. Add eggs, 1 at a time, beating until yellow disappears. Combine flour & next 3 ingredients; add to butter mixture alternately with milk, beginning & ending with flour mixture. Beat after each addition. Stir in vanilla. Pour batter into a greased 10 tube pan. Bake at 325 for 1 hour & 35 minutes or until wooden pick inserted in center comes out clean. Let cook in pan 10 minutes before removing from pan.
63 SUN-DROP CAKE
Smith
5 eggs 1/2 c. shortening 1 t. lemon extract 3 c. plain flour 3 c. sugar 1 t. vanilla extract 6 oz. Sun Drop 2 sticks margarine
Billie June
Linda Russell
2 cups flour (plain) 1/2 c. shortening 1 c. water 2 eggs-slightly beaten 1 t. vanilla
Cream sugar, margarine & shortening. Add flour & eggs & beat until blended. Add flavorings. Add Sun Drop last. Bake in tube pan at 325 for 1 hour & 15 min. Glaze: 2 c. powdered sugar 2 T. margarine, melted 2 oz. Sun-Drop
Sift flour & sugar together in large bowl. Combine margarine, shortening, cocoa & water in a saucepan. Bring to a rapid boil, then pour over flour & sugar mixture. Stir well. Add buttermilk, eggs, baking soda, & vanilla. Pour batter into greased 15-1/2x101/2 " baking pan. Bake at 400 degrees for 20 minutes. Icing:
1 1/2 c. sugar 1 box Pillsbury chocolate fudge cake mix 2 c. flour 1 can double Dutch chocolate butter cream frosting
Combine margarine, cocoa, & milk in a saucepan & cook over low heat until margarine is melted. Bring to a boil, remove from heat, & add conf. sugar, vanilla, & pecans. Beat well. Ice warm cake.
Billie June
Cream butter in bowl at high speed adding one egg at a time. Gradually add sugar on high speed till light & fluffy. Stir in flour, frosting mix & walnuts. Pour batter into greased bundt pan & drop frosting mix into cake mixture. Bake at 350 for 65-70 min. Remove & cool for 1 hour. Remove from pan. [Do not drop on floor (family joke.)]
Ruby Flowers
Toast pecans in 1/4 c. butter for 20-25 minutes at 350. Sift flour, baking powder, & salt. Cream 1 c. butter, gradually add sugar, creaming well. Blend in eggs, beating after each addition. Add vanilla & pecans. Bake at 350 for 20-30 minutes. Makes 3 layers.
Frosting: 1 box powdered sugar 1 c. chopped pecans 1 sm can crushed pineapple, drained 1 stick or margarine 1 sm jar cherries, drained & chopped Soften margarine; add powdered sugar, pineapple, cherries & nuts. Stir until spreading consistency. Spread on cooled cake.
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Frosting: 1/4 c. butter 1 lb. powdered sugar 1 t. vanilla 4-6 T. cream or milk 2/3 c. pecans (toasted)
Gloria Early
Cream butter, powdered sugar, & vanilla. Add cream & then pecans. Frost 3 layers of cake.
Cream sugar & Crisco. Add eggs (1 at a time). Alternate flour & milk; beat well. Add vanilla. Grease pans well with Crisco or spray with Bakers Joy. Add 1/4 c. batter to each pan & bake at 375 for almost 9 minutes or until light brown. Frosting: 3 c. sugar 6 T. cocoa 1 large can evap. milk 1/2 c. butter
1 T. vanilla
Melt butter in saucepan. Add sugar, cocoa & milk. Boil 3 minutes. Remove from heat & add vanilla.
Cream butter, sugar, eggs, & milk. Mix other ingredients in separate pan & then pour the top batter over other ingredients. Mix with fingers. Put in tube pan & bake at 350 for 45 min to 1 hour.
Grease 9 square baking pan. Preheat oven to 350. Sift together flour, sugar, 2 T. cocoa, baking powder & salt. Stir in milk & melted margarine. Blend in greased dish. Sprinkle brown sugar & 1/4 c. cocoa over batter in dish. Pour hot water over entire batter. Bake 35 to 40 minutes or until batter is set & sauce bubbles. Let cool before slicing (it makes its own chocolate sauce). Enjoy with vanilla ice cream!
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WATERGATE CAKE
1 pkg white cake mix 1 pkg instant pistachio pudding 1/2 c. nuts, added after first 5 ingredients
Gloria Early
1 c. club soda 3 eggs 1 c. Crisco oil
Norma Coale
Mix well at medium speed. Pour into greased floured 9 pans (2). Bake 40-50 minutes at 325. Frosting: 8 oz Cool Whip 1 pkg instant pistachio pudding 1 medium can crushed pineapple & juice
Cream oleo & sugar. Add eggs one at a time. Add flour & whipping cream alternately beginning & ending with flour. Add flavorings. Bake at 300 about 1 hour & 20 minutes. Check by sticking a toothpick in cake & if it comes out clean it is usually ready.
Donna Marsh
BUCKEYES
1 lb confectioner's sugar 1 lg jar crunchy peanut butter 12 oz semi-sweet chocolate morsels
Aletha Paul
2 sticks butter 1 block paraffin
1 c. flour 1/3 c. dry milk 3/4 c. oil 1/2 c. sugar 1/2 c. packed brown sugar 1 t. vanilla 4 eggs
Mix sugar, butter, & peanut butter. Make small balls. Melt chocolate morsels & paraffin. Dip balls in chocolate using a toothpick & let set on wax paper.
Stir together flours, dry milk, soda, baking powder, salt & cinnamon, set aside. In large mixing bowl blend oil & sugars on low speed till mixed. Add vanilla, eggs, one at a time, beating well after each. Add flour mixture, beating till well blended. Slowly, blend in carrots & pecans. Pour in pans. 325. 45-60 min. Use cream cheese frosting.
Helen Quates
1/2 c. water 1 t. vanilla 3/4 c. chopped nuts
Boil sugar, water, & salt to hard ball stage. Put cream in large mixing bowl & stir in hot syrup. Beat until stiff in peaks. Add vanilla just before peaks form. Drop onto wax paper.
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Mix & pour into freezer. Freeze & let ripen before serving.
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Billie June
71 DIVINITY FUDGE
Christine
1/2 c. corn syrup 1/8 t. salt 2/3 c. water
1 pkg frozen coconut 1 can coconut creme (Coco Lopez or another brand)
Livingston
2 1/2 c. sugar 2 egg whites 1 1/2 c. chopped walnuts 1 T. vanilla
Beat eggs. Add milk & beat until fluffy. Add sugar, coconut creme & flavoring, then frozen coconut. Fill remainder of freezer with regular milk. This recipe makes 1 gallon of ice cream.
CREAM DROPS
Smith
1 lb. of cream drops 1 c. chopped pecans 2 T. milk
Billie June
Cook sugar, syrup, salt & water until it forms a soft ball in cold water. Take out 1/2 c. of this mixture & cook the rest until it forms a hard ball in cold water. On the beaten egg whites pour the 1/2 cup of liquid that was taken out beating constantly, then add remainder, add vanilla & keep beating until thick & heavy. Pour in greased pan & cut when cold.
For every pound of chocolate cream drops use 2 T. milk. Melt in microwave. Stir in pecans, drop onto sprayed waxed paper.
Gloria Early
DIVINITY CANDY
2 egg whites, beaten stiff 2/3 c. white Karo syrup 3/4 c. water
Ruby Weeks
2 1/2 c. sugar 1/2 t. vanilla 1 c. chopped pecans
Mix sugar, evaporated milk, & marshmallows in a medium saucepan. Cook & stir over medium heat until mixture boils. Boil & stir 5 minutes. Add peanut butter & vanilla. Stir until smooth. Pour into a buttered 8 square pan. Cool. Cut into 25 pieces.
Combine sugar, Karo & water. Cook until syrup spins a hair thread when dropped from spoon. Beat egg whites stiff; slowly pour syrup mixture over egg whites. Beat constantly while pouring mixture. After candy loses gloss, add vanilla & nuts. Quickly drop by spoonfuls on buttered dish or waxed paper.
~~ "I believe in the Big Bang theory. God spoke and BANG! It was!" ~~
Mix butter, sugar, coconut, & pecans. Shape into balls. Chill for about an hour. Melt paraffin & chocolate; dip balls into mixture (use toothpicks). Let stand until hard on wax paper.
72 ICE CREAM
Early
1 gallon milk 1 can Pet milk 1 t. vanilla flavoring of lemon-cherry 8 eggs Sugar to taste 1/2 cup
Jackie Weatherspoon/Martha
Billie June
Boil together milk, beaten egg yolks & Pet milk. While coming to a boil add sugar to taste. When mixture comes to a boil add flavoring. Let simmer about 15 minutes & then let cool. Before freezing beat egg whites & fold into mixture. I have used vanilla, lemon, cherry flavor with maraschino cherries & pineapple flavor with crushed pineapple & strawberry flavor with frozen strawberries. If you use fruit fold in before adding egg whites.
Cream butter, sugar & milk alternately. Add coconut, pecans, & cherries. Roll into small balls & place on waxed paper. Cut paraffin & melt in double boiler. Stick toothpicks into balls & dip into chocolate, covering each ball well. Let dry on wax paper.
Donna Marsh
ORANGE-PINEAPPLE SHERBET
Smith
1 sm can crushed pineapple with juice 1 2-liter bottle orange soda
Billie June
Dissolve gelatin in boiling water; stir in fruit, corn syrup & egg whites; pour into 13x9 pan. Freeze until partially frozen, about 2 hours. Spoon into food processor & process until smooth but not melted, about 30 seconds. Pour into 1 1/2 qt container. Cover & freeze until firm, about 6 hours or overnight. Peach flavor & peaches will work too.
Combine milk & pineapple; mix well. Add soda very slowly to keep from foaming. Pour mixture into an ice cream freezer & freeze.
PEANUT BRITTLE
Smith Billie June
1 c. white Karo 2 c. raw peanuts
Billie June
1 c. sugar 1 t. baking soda
1/2 lb. butter 1 box powdered sugar 1 can coconut 1 c. pecans 4 (1 oz) squares semi-sweet chocolate 2 T. paraffin
Mix Karo, sugar & peanuts. Cook until brown (light) & peanuts begin to pop. Take off heat, add soda, pour into buttered cookie sheet.
74 PEANUT PATTIES
3 c. sugar 1/2 stick butter 2 1/2 c. peanuts
Gloria Early
Combine all but peanuts & food coloring & boil. Add peanuts & food coloring. Cook to hard ball stage. Remove & add butter. Beat by hand until gloss goes away. Drop by spoonfuls onto wax paper.
Combine in 3 qt bowl; margarine, sugar, & evaporated milk. Cook on high approximately 2 min until bubbly. Then cook on medium for 6 minutes stirring constantly (easy to scorch). Remove & stir in marshmallows. Then stir in graham cracker crumbs & chopped nuts. Drop by teaspoon on waxed paper.
Gloria Early
1/2 c. cocoa 1 stick margarine, chipped
Donna Marsh
2 bananas 4 T. frozen orange juice concentrate
Cook 3 minutes on high in microwave. Mixture will not look mixed well after the 3 minutes. Fear not! Stir well after taking out of microwave. Add nuts as desired & 1 teaspoon vanilla. Spread in greased dish & refrigerate.
Blend juice & milk first! Dump in fruit. Blend. Chop bananas in. Blend. Add orange juice & FREEZE.
Billie June
1 c. sugar 2 sticks oleo
TEXAS MILLIONAIRES
1 pkg Kraft caramels 2 pkg (6 oz) milk chocolate morsels 1/2 bar paraffin
Gloria Early
1 T. milk 2 c. pecan pieces 1 t. vanilla
Mix sugar, dates, & oleo. Bring to a boil (scorches really easily). After this comes to a boil, cook 10 minutes & pour over mixture. Mix together Rice Krispies & nuts. Toss lightly. Roll into balls & roll in powdered sugar.
Melt caramels & milk in top of double boiler. Add pecan pieces & vanilla. Mix well. Drop on greased wax paper. Let stand until cool. While caramels are cooling, melt together in top of double boiler
BREAKFAST CASSEROLE
8 eggs (slightly beaten) 1 lb. sausage (cooked & crumbled) 1 c. sharp cheddar cheese (grated) 1 t. dry mustard
the chocolate morsels & paraffin. Using 2 forks, dip caramels into chocolate. Drop on wax paper to cool.
June Broxson
6 slices bread (cubed) 2 c. milk 1 t. salt
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Mix all together. Put in a greased 9x13 Pyrex baking dish. Refrigerate 12 hours. Bake for 35 minutes at 350. (Good with grits on the side.)
BROCCOLI CASSEROLE
2-10 oz. frozen broccoli 1 c. chopped celery 1 4-oz. jar mushrooms (do not drain) 1/4 stick oleo
Norma Coale
1/2 c. chopped onion 1 can mushroom soup 4 oz. Velveeta cheese
Cook broccoli & drain. Saut onion & celery in oleo. Add soup & mushrooms. Add cheese & heat. Mix with broccoli. Put into casserole dish. Top with bread crumbs & bake at 350 until all is hot & bubbly!
BROCCOLI CASSEROLE
Smith
2 pkg broccoli 1 c. mayonnaise 2 eggs Melted oleo
Billie June
1 1/2 c. cheese 1 c. mushroom soup Ritz crackers (crumbs)
Mix all the above ingredients. Put Ritz crackers crumbs & oleo on top. Bake 350 for 35 minutes.
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Jill Whigham
Cook broccoli as directed on package. Do not overcook. Boil chicken breasts. Debone & tear into large chunks. Mix soup, mayonnaise, milk, & worcestershire sauce together. Grease casserole dish. Line bottom with broccoli. Layer chicken on top. Pour soup mixture over chicken. Top with shredded cheese. Mix cracker crumbs & melted margarine. Sprinkle on top of casserole. Bake, uncovered, at 350 degrees for 30 minutes.
Preheat oven to 325. Mix potatoes, onions, yogurt or sour cream, cheese, soup, & 1/2 T. butter. Put in a 9x13 dish. Mix stuffing & butter with a fork. Sprinkle over casserole. Bake uncovered for 1 1/2 hours. Yield: 8 servings.
Linda
2 cups rice cooked 1/4 c. onion, chopped 1/2 c. milk 8 oz jar cheese whiz
2 c. cooked chopped chicken 1 can cream of chicken soup 1 can cream of mushroom soup 1 sm pkg slivered almonds sauted in 2 T. butter
Saut pepper, onion & butter. Combine the remaining ingredients & add saut mixture. Put in large casserole dish & bake for 30 minutes at 350 degrees.
Combine all ingredients except almonds. Cover with almond mixture & bake, covered, at 350 for 30 minutes.
Sybil Davis
1 stalk broccoli, cook/drain 1 cup cheese 1 stick Ritz Crackers, crushed
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CHICKEN CASSEROLE
Smith
1 c. water chestnuts, sliced 2 10-3/4 oz. cans mushroom soup 1 pkg Pepperidge Farm herb stuffing 1/2 c. butter, melted
Billie June
8 chicken breasts 2 c. chicken stock, divided 1 8-oz. sour cream
CHICKEN CASSEROLE
2 c. boiled chicken (chopped) 2 c. rice cooked in chicken broth 1 c. mayonnaise Salt to taste
Norma Coale
4 boiled eggs 1 small onion, chopped 2 cans mushroom soup 1/2 c. chopped celery
Simmer chicken breasts in water to cover until tender. Cool & debone chicken & cut into bite-size pieces. Reserve stock. Place chicken in bottom of a casserole & sprinkle with water chestnuts. Combine mushroom soup, 1 c. of chicken stock, & sour cream. Pour over the chicken. Combine herb stuffing, melted butter, & remaining cup of chicken stock. Pour mix over chicken. Bake at 375 for 45 minutes.
Mix all ingredients well & bake in 12x8 dish at 350 about 40 minutes. Do not overcook!
Gloria Early
CHICKEN CASSEROLE
1/2 box Escot crackers 1/2 stick melted butter for top crust 1 can cream of mushroom soup 1 can cream of chicken soup
Linda Russell
4-6 chicken breasts 1 can sliced chestnuts 1 carton sour cream
1/2 lb. ground beef 4 large eggs 1/4 c. plain flour 1/2 t. salt 1 1/4 c. milk
Boil, debone, & cut into bite size pieces 4-6 chicken breasts. Layer chicken with a can of sliced chestnuts. Combine soups & sour cream. Pour on top. Use 1/2 box escot crackers & 1/2 stick butter for top. Bake at 375 degrees until, golden.
Cook first 4 ingredients in a large skillet over medium heat until beef is browned, stirring until it crumbles. Drain well. Spread 1 can chopped green chilies in a lightly greased 8 square baking dish; sprinkle with 1 c. cheese. Spoon meat mixture over cheese layer. Top with remaining chilies & cheese. Whisk together eggs & next 4 ingredients until smooth; pour mixture over casserole. Bake at 350 for 45 minutes. Let casserole stand 10 minutes before serving. Yield: 6 servings
CHICKEN CASSEROLE
8 large chicken breasts 2 cans cream of chicken soup 1 stick margarine (melted)
Cindy Lowery
16 oz sour cream 1 stack Ritz crackers (crushed)
CORN CASSEROLE
1 cup cream corn 1 c. grated cheese, longhorn or Velveeta 2/3 c. sweet milk 1/2 t. red or black pepper 1 onion, chopped Salt to taste
Martha Early
1 can kernel corn, drained 1 c. cracker crumbs 1 egg 2 T. sugar 1 bell pepper, chopped 1/4 c. melted oleo
Boil chicken & remove from bone. Place chicken in a 9x13" baking dish. Mix sour cream & soup together & spread over chicken. Place crushed Ritz over top & then pour melted margarine over Ritz. Bake at 400 until brown.
82 FIESTA CASSEROLE
Jason & Julie Smith
Shredded cheese 1 onion chopped 1 can kidney beans 1 can chili with beans 1 can stewed tomatoes
81 ENCHILADA CASSEROLE
Linda Russell
Flour tortillas 1 lb. hamburger meat Black olives 1 can corn (whole kernel) 1 can chili no beans
2 lb. ground beef 1 pkg corn tortillas 2 cans cream of chicken soup 2 cans cream of mushroom soup 2 cans Enchilada Sauce (your choice of hot or mild) 2 pkgs cheese (cheddar/mozzarella, or any of your choice) Brown beef, season to taste with salt, pepper, & onion. Drain meat & put back in cooker & add all canned ingredients & let cook approximately 15 minutes. May need to add water. Cover bottom of casserole dish with small amount of sauce to prevent sticking. Then layer, beginning with tortillas, meat sauce & cheese. Make as many layers as you need. Bake at 350-375 degrees approximately 45 minutes.
Brown hamburger with onions. Drain grease. Drain juice from kidney beans & corn. Add all cans & olives to hamburger & heat well. Cut tortillas into strips. Layer in casserole dish, tortilla strips, meat mixture, cheese. Repeat until pan is full. Heat all together until cheese is melted.
Gloria Early
1 1/2 sticks oleo, divided Sour cream 1/2 c. chopped onion 8 oz cream cheese
ENCHILADA CASSEROLE
1 c. water 2 T. picante sauce 12 flour or corn tortillas 2 lbs. ground beef Salt to taste 1/2 t. pepper 2 t. ground cumin 1 T. chili powder 1 onion, chopped
Grace Smith
1 t. garlic powder 3/4 c. sliced olives 1/4 c. picante sauce 1/2 c. butter 2 T. flour 1 1/2 c. milk 16 oz. sour cream 2 c. grated cheese
Crumble one tube of crackers; place crumbs in lightly greased casserole dish. Melt 1 stick oleo. Combine melted margarine, beans, corn, water chestnuts, sour cream soup & onion. Pour mixture over cracker crumbs. Crumble remaining tube of crackers & sprinkle over top of casserole. Dot with remaining 1/2 stick butter. Bake at 350 for 30 minutes.
Combine water & 2 T. picante sauce in large shallow dish. Place tortillas in sauce mixture & let stand 5 minutes. Drain. Brown beef & onion in heavy skillet; drain. Stir in salt, pepper, cumin, chili powder, garlic powder, olives, & 1/4 c. picante sauce. Simmer 5 minutes. Melt butter in saucepan over low heat & add flour, stirring until smooth. Cook 1 minute. Gradually stir in milk. Cook over medium heat, stirring constantly until thickened & bubbly. Remove from heat & add sour cream. Stir until well blended. Place 1/2 tortillas in 13x9 dish. Add 1/2 meat mixture. Pour 1/2 sour cream blend over this & top with 1/2 cheese. Repeat this step. Bake at 375 for 25 minutes. DELICIOUS!!
~~ The early bird gets the worm, but the second mouse gets the cheese. ~~
Gloria Early
1/4 c. margarine 3 eggs, beaten 2 T. chopped jalapeno peppers 1 T. worcestershire sauce Paprika
Saut celery, onions & pepper in oleo. Cook rice with sauted ingredients in 2 cups boiling water. Prepare broccoli according to directions, then combine all ingredients & put in greased (Pam) baking dish & cook about 30 minutes in 350 oven.
Billie June
1 c. sour cream 1-2 c. cheddar cheese Salt & pepper Potato chips, crushed
Heat oven to 350. Grease a 2-qt. Baking dish. In large saucepan, bring water & salt to a boil. Stir in grits. Cover; reduce heat to low, cook 5 min., stirring occasionally. Remove from heat. Stir in cheeses & butter until melted. Add eggs, jalapeno pepper & Worcestershire sauce; mix well. Pour mixture into prepared baking dish. Sprinkle with paprika. Bake for 40-45 min. or until set. Cool 10 min. before serving.
MACARONI CASSEROLE
8-oz pkg macaroni 1/4 c. chopped green pepper 1 can mushrooms & juice 1 can mushroom soup
Elaine Pate
3/4 c. grated cheese 1/4 c. chopped pimiento 1/4 c. chopped onion 3/4 c. mayonnaise
Mix & put crushed potato chips on top. Bake at 325 for 30-35 minutes.
HASH BROWN POTATO CASSEROLE Billie June Smith, Maw Maw, Helen Smith
1 (2 lb.) pkg frozen hash brown potatoes, thawed 1 can cream of chicken soup MIX: 2 c. corn flake crumbs 1/4 c. melted butter 2 (8 oz) sour cream 1/2 c. chopped onion 2 c. shredded sharp cheddar cheese
Cook macaroni until just tender. Mix with other ingredients & put in baking dish. Sprinkle with bread crumbs & bake 350 for 30 minutes.
MACARONI CASSEROLE
8 oz macaroni, cooked 1/2 c. mayonnaise 1/4 c. green pepper 1 can mushroom soup
Helen Quates
1/4 lb. Velveeta cheese 1/4 c. pimiento 1/4 c. onion Salt to taste
In a large bowl, combine thawed potatoes, sour cream, onion, soup, & cheese. Spoon into 2 buttered baking dishes. Sprinkle mix on top of each. Bake at 350 for 1 hour. (Freezes well.)
Mix all ingredients together well. Place in casserole dish. Bake at 350 for 30 minutes.
85 86 PINEAPPLE CASSEROLE
3/4 c. sugar 3 T. flour 1 lg can pineapple chunks (save (juice)
MEXICAN CASSEROLE
2 lbs. ground beef 1 lb. Velveeta cheese 1 pkg (10 oz) yellow rice
Gloria Early
1 onion, chopped 1 can Rotel tomatoes Nacho-flavored Doritos
Mattie Marsh
1 c. sharp cheese, grated 1 stack Ritz crackers 1 stick butter, melted
Cook rice according to directions on package. Brown beef & onion. Melt cheese & add Rotel tomatoes. Mix all together & top with a bag of Doritos. Bake at 400 for 15 minutes.
Mix sugar, flour, pineapple chunks, cheese & 2 T. of reserved pineapple juice. Pour melted butter over crackers. Bake at 350 for 30 minutes.
MEXICAN CASSEROLE
2 1/2 lb ground beef 1 can Rotel tomatoes, chopped 1 can cream of mushroom soup 1 pkg crushed Doritos chips
Gloria Early
1 pkg dry taco mix 1 can cheddar cheese soup Grated cheese
PIZZA-FLAVORED CASSEROLE
Boothe
1 1/2 lb. ground beef 6 oz can tomato paste 10 1/2 oz can tomato soup 1/2 c. green pepper, diced 1/2 t. salt 4 oz noodles, cooked & drained 8 oz can mushrooms, undrained
Alice E.
Brown & drain ground beef. Add remaining ingredients & cook until bubbly. Pour over Doritos chips. Top with grated cheese & cook in 350 oven until bubbly.
1/2 t. oregano 1 T. butter 1 c. onion, chopped 1 T. worcestershire sauce 1/4 t. pepper 1/2 lb. Cheddar cheese 1/2 c. warm water
MEXICAN-FLAVORED CASSEROLE
1 lb grated cheese 1 can cream of mushroom soup 1 can cream of chicken soup 1 green pepper, chopped 1 large chicken, cooked, cooled & diced
Grace Smith
1 small can Pet milk 1 onion, chopped 1 can diced Rotel 1/2 stick oleo 1 large bag tacoflavored chips
Brown meat in butter. Add onions, green peppers, mushrooms, salt, pepper, & oregano. Mix together tomato paste, tomato soup, worcestershire sauce & water. In well-buttered, 3-qt casserole dish, layer meat, mixture, cheese, cooked noodles, & soup mixture, ending with a meat layer & sauce. (Top with cheese.) Cover & bake at 350 for 50 minutes.
Butter a 9x13 baking dish. Saut onions & peppers in oleo. Add the mixed soups, tomatoes, & milk. (Mash up chips before opening bag.) Put 1/3 of the chips in dish, then a layer of chicken, then a layer of soup & tomato mixture, & finally a layer of cheese, Repeat, ending with chips & cheese. Bake at 350 for 30-40 minutes.
Shirley Culbertson
1 lb ground beef 1 t. black pepper 1/2 t. salt 1 c. brown sugar
Linda Russell
1 stick oleo 2 1/2 -3 T. flour 8-oz whipping cream
Brown onion & pepper in butter in large skillet. Add ground beef & salt. Cook until done. Drain well. Combine remaining ingredients. Pour into casserole dish. Bake in 350 oven for 30 min.
Melt oleo, stir in corn. Sprinkle flour & add cream. Bake at 350 degrees for 25 minutes. If you want to add extra corn to make a larger dish, it is not necessary to add extras of the other ingredients.
Gloria Early
1 c. soup cream 1/2 c. butter 1 c. crushed butter crackers 1/4 c. melted butter
SQUASH CASSEROLE
2 yellow squash, diced or chopped 1 can cream of chicken soup 1 can water chestnuts, drained & chopped (optional) 2 c. grated cheddar cheese
Saut onion in 1/2 c. butter in a saucepan. Add potatoes, soup, sour cream & cheese; mix well. Spoon into 2 1/2 qt baking dish. Top with mixture of cracker crumbs & 1/4 c. melted butter. Bake at 350 for 1 hour or until bubbly. Yield: 8 servings.
Cook squash & onion in water until tender. Mix soup, sour cream & chestnuts to drained squash. Melt oleo & mix with stuffing. Line large casserole dish with 1/2 of stuffing mix; add squash. Then add grated cheese & top with rest of stuffing mix. Bake at 350 for 30-40 minutes (If too much for one meal, freeze half.)
Linda
SQUASH CASSEROLE
2 cups milk 1 t. dry mustard 6 eggs 2 c. cooked squash, drained & cooled 1 can celery soup (undiluted) Salt & pepper to taste
Jill Whigham
2 t. minced onion 1 lg carrot, grated coarsely 1 c. sour cream
Brown sausage-drain on paper. Beat eggs. Add milk, salt & mustard (really beat when you add mustard). Layer bread cubes, sausage, & cheese in 9x13 casserole pyrex dish. Pour mixture over this. Refrigerate overnight. Bake at 350 degrees for 45
Mash squash slightly. Mix well with other ingredients. Put in a buttered casserole dish. Cover with buttered crumbs. Bake 30 min at 350.
89 SQUASH CASSEROLE
Norma Coale
1 medium onion , chopped 2 T. bacon drippings Squash as many as it takes to Salt to taste Make the size dish you want Velveeta cheese (enough to taste & sprinkle on top) Wash squash & chop into frying pan. Add remaining ingredients & bake until cheese melts. 350
Louise Dean
SQUASH CASSEROLE
2 pound can of squash, drained 1 can cream of chicken soup 1/2 c. bell pepper, chopped 1 c. sour cream 2 c. herb stuffing mix
Matha Huggins
1 jar of pimiento 1 c. grated carrots 1 sm onion, chopped Salt & pepper to taste 1 stick butter
Combine & sprinkle over sweet potatoes. Bake at 350 for 30 minutes.
Norma Coale
1 c. sugar 1/2 stick oleo
Mix all but herb stuffing mix. Melt butter in 9x9" casserole dish. Pour 1 c. of herb stuffing mix in bottom. Pour in squash mixture. Cover with other cup of herbs mix. Bake 30 min at 350. Makes 12 servings
Mash potatoes, mix all together, put in casserole dish. Add topping, cook in 350 oven till it is hot all through. Topping: 1 c. brown sugar 1/3 c. oleo (melted) 1/3 c. flour (plain) 3/4 c. pecans
SQUASH CASSEROLE
Smith
2 c. cooked squash 1 t. salt 1 c. grated cheese 2 eggs
Billie June
1/2 lg chopped onion 1/2 t. pepper 2 c. Ritz cracker crumbs
Mix well & pour into casserole dish. Bake at 350 for 30 minutes.
Onzie Weeks
1/2 stick melted oleo 1/2 c. white sugar 2 eggs, well beaten
Billie June
Mix all ingredients well with potato juice. Arrange potatoes, split, in a 9x13" buttered casserole dish. Cover with juice mixture. Topping: 1/2 c. white sugar 1/2 c. oleo, room temperature 1/2 c. self-rising flour 1/2-2/3 c. chopped pecans
Brown ground beef & onion. Put ground beef mixture in casserole dish after draining. Top with Tater Tots. Bake at 350 from 30-40 minutes.
TUNA CASSEROLE
1 can tuna 1 can cream of mushroom soup 1 small pkg of macaroni, cooked & undrained Salt & pepper to taste
Norma Coale
2 chopped boiled eggs 1 can Leseur English peas 1/2 c. chopped cheese (American or Velveeta)
Mix all ingredients until crumbly & spread evenly over potato mixture. Bake 30 minutes at 350.
Gloria Early
6 chicken breast halves, skinned & 6 (4x4) slices Swiss boned cheese 1 can cream of chicken soup, undiluted 1/4 c. milk 2 cups herb-seasoned stuffing mix 1/4 c. margarine, melted Arrange chicken in a greased 12x8 baking dish. Top with cheese. Combine soup & milk; stir well. Spoon over chicken; sprinkle with stuffing mix. Drizzle butter over crumbs; cover & bake at 350 for 50 minutes or until chicken is tender. Yield: 6 servings
Mix in large casserole dish. Add water as needed. Add four strips of cheese on top & cook in a 350 oven until strips of cheese begin to turn a golden brown.
VEG-ALL CASSEROLE
Russell
1 can whole kernel corn, drained 1 can Veg-All, drained 1 cup grated cheese 1 stack Ritz crackers, crushed
Mix all ingredients, except oleo & crackers. Pour in long baking dish. Top with oleo & crackers that have been mixed together. Bake at 350 degrees for 45 minutes. *The only difference was Sybil Davis' recipe called for 1/2 c. mayo.
93 YAMMY GETTY
1 can cream of chicken soup 1 pkg cooked wide egg noodles 1 c. grated sharp cheddar cheese
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Mattie Marsh
1 can tomato soup 1 lb. ground beef 1/2 c. chopped onion
Cook beef until pink is gone. Place cooked egg noodles on bottom of greased casserole dish. Next layer beef, soups, onion, cheese. Bake at 350 for 20 minutes.
Faye Reynolds
1 can Mexicorn
Cook rice according to directions on package. Mix with soup & Mexicorn & pour into a 9x13 baking dish. Place grated cheese on top & bake in a 350 oven until cheese is bubbly or about 30 minutes.
Myra Hughes
3 egg whites 2 c. pecan halves
Beat 3 egg whites until very stiff & dry. Gradually add brown sugar, mash out all lumps, beat constantly. Add flour (after sifting) very slowly. Add pecan halves, stir well. Drop about a teaspoonful on cookie sheet & bake at 250 for about 15 min. When cookies can be touched with finger without making an impression, they are done. Leave oven door open with cookies in for 10-15 min. after turning the oven off.
ALICEs DESSERT
2 pkgs crescent rolls 2 (8 oz) cream cheese 1 t. vanilla Powdered sugar
Butter dish roll out flat 1 pkg of crescent rolls. Spread a little butter on top. Beat cream cheese, sugar & vanilla until smooth. Spread on top of rolls. Take another pkg of crescent rolls & open up on top of this. Spread on a little butter. Bake at 300 until light golden brown. While hot, take powdered sugar (mix a little milk so it will pour) & pour over rolls.
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APPLE ENCHILADAS
Helen Quates
Use 5 of the package of 10 flour tortillas. Take the five & place 5 or 6 slices of apple in the center of each & sprinkle with cinnamon. Fold & put folded side down in a baking dish a little smaller than 9x13. Mix: 1/2 c. sugar 1/3 c. butter 1/2 c. water 1/2 c. packed brown sugar Cook for 3 minutes. Pour over tortillas in dish. Let set for 30 minutes. Bake 20-25 minutes in 325 oven check by the thickness of the syrup. Delicious with ice cream.
Pastry:
Use canned biscuits or your favorite pastry recipes. Use one biscuit or the same amount of pastry for each pie. These may be fried in deep fat on top of stove on medium heat or baked on a wellbuttered dish on 325-350 until brown. May vary amounts of sugar, cinnamon & oleo to your own taste.
Gloria Early
1 c. sugar 1 c. light corn syrup 5 c. Special K cereal
Billie June
1 T. lemon juice 1/2 c. brown sugar 1/3 c. oleo, melted 1 c. pecans
Bring sugar & syrup to a boil. Remove from heat. Add 1 3/4 c. peanut butter; blend well. Add cereal, stirring to coat. Pour onto greased 9x13 dish. Melt chips & 3/4 c. peanut butter together until smooth. Spread over cereal mixture. Cool & cut into squares.
Ethel
1 c. self-rising flour 6 c. milk 4 bananas, sliced 1/4 t. cream of tartar
Slice apples; pour lemon juice over. Put in an 8x8" dish. Mix other ingredients & pour over apples. Bake at 375 for 25-30 minutes. Serve with ice cream or put cream on top.
APPLE TURNOVERS
1 pkg dried apples 1 stick oleo
Sarah Grimes
1 c. sugar 1/4 t. cinnamon
Mix sugar, flour, egg yolks, milk, & vanilla & thicken, stirring constantly. Put vanilla wafers & bananas into thickened mixture. Beat 4 egg whites with 1/4 t. cream of tartar until fluffy. Add sugar to taste. Place on pudding & place in 325 oven until golden.
Trim cores from apples. Wash & place in boiler. Pour enough water to cover apples. Cover with lid & cook on medium heat until tender. Add oleo, sugar & cinnamon. Let cool.
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BLUEBERRY TORTE
1 box powdered sugar, sifted 2 sticks oleo 2 c. chopped pecans 1 can blueberry pie filling
Faye Reynolds
2 c. plain flour 8 oz pkg cream cheese 8 oz Cool Whip
BROWNIES
1 stick margarine, melted 1/3 c. cocoa 3/4 c. plain flour (do not sift) 1 t. vanilla 1/2 c. pecans
Jill Whigham
2 eggs 1/2 t. baking powder 1 c. sugar Dash of salt
To make crust, mix flour, melted oleo, & pecans. Spread in bottom of large pyrex dish. Bake at 350 for 25 minutes. Let cool. Next, spread pie filling over crust. Mix sugar & cream cheese. Fold in Cool Whip & spread on top.
BUTTER ROLLS
4 hot dog buns 6 eggs 2 c. sugar
Norma Coale
1 1/2 sticks margarine 2 c. milk 1 t. vanilla
BREAD PUDDING
3 or 4 eggs 4 slices bread 3/4 c. sugar 3/4 stick butter 2 T. milk 1 T. vanilla 3/4 c. raisins
Mattie Marsh
Open buns, turn brown side up. Melt butter & pour over buns in baker. Mix sugar & eggs well. Add milk & vanilla. Beat well & pour over buns. Bake 30 minutes or until firm on 350.
Beat eggs by hand. Crumble bread & add to egg mixture. Add sugar & stir well. Then add milk & vanilla. Stir in raisins & melted butter. Put in 1 1/2 qt baking dish. Bake at 400 till golden brown.
CARAMEL DELIGHT
1 1/2 c. plain flour 1 1/2 c. chopped pecans 1 jar Kraft caramel topping 1 c. oleo (2 sticks)
Norma Coale
1 c. oatmeal 1/2 c. dark brown sugar 1/2 gal vanilla ice cream
Divide cooked, crunchy ingredients (all except ice cream). Use half in long pyrex dish. Add ice cream & then place other half on top. Freeze until ready to serve.
In a mixer bowl beat brown sugar & butter till fluffy. STIR in milk. Stir in coconut. Spread on warm cake IN pan. Broil 4 from heat 3-4 minutes till golden. Frosts 9x9 cake.
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Billie June
CARAMEL SQUARES
Smith
CHERRY DELIGHT
2 cans cherry pie filling 2 sticks butter
Levelle Thompson
1 box white cake mix 1 1/2 c. pecans
Bake in baking pan 17x11" (325 - 20 min.) (or cookie pan with at least 1" sides) 1 box butter yellow cake mix (Duncan Hines) 1/2 c. vegetable shortening solid or oleo 1 c. caramel ice cream topping 1 c. pecans 2 eggs Let cool well. Topping: 3 T. caramel ice cream topping 1/2 c. melted oleo Mix & spread on cooled baked cake. 2 c. powdered sugar 2 T. milk
Empty pie filling into 9x13 baking dish. Pour cake mix on top of filling. Sprinkle pecans on top. Melt butter & pour on top. Bake 45 minutes or until brown in 350 oven.
CHOCO-CARAMEL DELIGHTS
1/2 c. butter or marg, softened 2/3 c. sugar 1 egg, separated 2 T. milk 1 t. vanilla 1/2 c. chocolate chips (for drizzling on top) + 1 t. Crisco 1 c. flour
Donna Marsh
1/3 c. cocoa 1/4 t. salt 1 c. finely chopped pecans Caramel Filling: 14 caramels 3 T. whipping cream
CHEESE SQUARES
1 box Duncan Hines yellow cake mix 1 stick margarine Mix well & pat in a 9x13 baking dish. Filling: 3 eggs 1 lb. box powdered sugar 1 c. chopped pecans 1 c. coconut 1 egg
Beat eggs with mixer & add cream cheese, sugar & flavoring. Then add pecans & coconut. Place on cake mix. Bake at 325 for 20 minutes & 20 more minutes or until golden brown at 350.
In small mixer bowl beat butter, sugar, egg yolk, milk & vanilla until creamy. Stir together flour, cocoa & salt; blend into butter mixture. Refrigerate dough at least 1 hour or until firm enough to handle. Beat egg white slightly. Shape dough into 1-inch balls. Dip each ball into egg white; roll in pecans to coat. Place on lightly greased cookie sheet. Press THUMB gently in center of each ball. Bake 10-12 minutes or until set. Press center of each cookie with thumb to make indentation again. Immediately spoon about t. Caramel Filling in center of each cookie. Carefully remove from cookie sheet; cool on wire rack. In small microwave-safe bowl place chips & Crisco. Microwave at HIGH 1 minute or until softened; stir. Allow to stand several minutes to finish melting; stir until smooth. Place wax paper under wire rack with cookies. Drizzle chocolate mixture over top of cookies. 350 THESE WILL MELT IN YOUR MOUTH!
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well. In small bowl toss 1/2 c. mini-chips with flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chips evenly over top. Bake 1 hour. Turn oven off; allow to cool in oven 1 hour. Remove from oven; cool to room temp. Refrigerate before serving. Cover; refrigerate leftover cheesecake. Yield: 10-12 servings Hint: To cut - dip a sharp knife in very hot water & shake off excess water before slicing.
Gloria Early
4 c. scalded milk 1 t. vanilla 1/4 t. salt 3 egg yolks (use whites for meringue)
Soak bread in milk 30 min.; melt chocolate in saucepan placed over hot water, add 1/2 sugar & enough milk taken from bread & milk to make of consistency to pour; add to mixture with remaining sugar, salt, vanilla, & eggs, slightly beaten. Turn into buttered pudding dish & bake one hour or until done in 350. Beat whites for meringue.
Donna Marsh
3/4 c. sugar 2 eggs 1 t. baking powder 2 c. oats 1 c. chopped nuts
Meringue:
3 egg whites (from above) 6 T. sugar 1/4 t. cream of tartar 1 t. vanilla
Beat 3 egg whites stiff peaks form. Add cream of tartar while beating whites. When stiff, add 6 T. sugar & vanilla. Beat again & put on pudding. Brown top in 350 oven.
Beat butter, sugars & peanut butter until creamy. Add eggs one at a time beating well after each. Add soda, baking powder & vanilla. Then add flour. Beat until blended. Add oats, chocolate chips & nuts. Drop by teaspoonfuls on cookie sheets. Bake at 350 for 1215 minutes or until light brown. Cool.
Julie/Jason Smith
1/3 c. Hershey's cocoa 1/3 c. margarine, melted 1 can Eagle Brand 3 eggs 1 t. plain flour
Heat oven to 300. In bowl combine graham cracker crumbs, cocoa, sugar & butter; press evenly onto bottom of 9" spring form pan. In large mixer bowl, beat cream cheese until fluffy. Gradually add Eagle Brand milk, heating until smooth. Add eggs & vanilla; mix
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CHOCOLATE-OATMEAL COOKIES
Early
1 stick margarine 1/3 c. cocoa Cook for 3 min after it boils. Then add: 2 c. oatmeal 2 c. sugar 1/2 c. milk
Ethel
Combine in bowl vanilla, Crisco, sugar, brown sugar & eggs. Then add remaining ingredients. Add (you can add whatever you like): 2 c. raisins 2 c. chopped nuts Bake at 375 for 8 to 10 minutes. 2 c. coconut 2 c. chocolate chips
1 c. chopped pecans
Mix in bowl & pour liquid over. Drop by spoonfuls on wax paper.
COCONUT-PECAN FROSTING
1 can (12 oz) evap milk 1 1/2 c. sugar 4 egg yolks 1 1/2 c. chopped nuts
Donna Marsh
1 1/2 t. vanilla 3/4 c. butter 2 c. coconut
CHOCOLATE CLAIR
2 pkg instant vanilla pudding 3 c. milk
Grease 9x13 pan. Line bottom of pan with crackers. Make pudding with milk. Mix in Cool Whip. Pour 1/2 of pudding over crackers. Repeat cracker layer & spread remaining pudding over crackers. Top with another layer of crackers & frost. Chocolate Butter Icing: 3 T. cocoa 3 T. butter 1 1/2 c. powdered sugar 1 t. vanilla 3 T. hot coffee
Combine all but nuts & coconut in saucepan. Cook & stir over medium heat until thickened. Remove from heat. Stir in coconut & nuts. Cool until thick enough to spread.
CONGO SQUARES
Smith
1 1/2 stick margarine, melted 2 2/3 c. self-rising flour 1 t. vanilla
Billie June
1 box light brown sugar 3 eggs, beaten 1 1/2 c. chopped pecans
Combine & beat. (Add more conf. sugar to consistency you want.) Refrigerate at least 12 hours or overnight before serving. To make a larger batch, use 3 regular boxes of pudding or 2 large boxes pudding, 4 c. milk, & 16 oz Cool Whip. Beverlys favorite
Add sugar, margarine & flour to the eggs. Add vanilla & pecans. Bake 45 min at 350 in a 12x7 lightly greased pan.
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1 t. baking powder 1/2 c. sliced figs
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Cream butter & sugar; add eggs, flour & other ingredients. Bake in a square pan at 350 for 45 min. Slice when cold.
Myra
1/2 c. sugar 1 can (11 oz) mandarin oranges, drained 1/2 c. chopped pecans Fresh mint, optional
Billie June
1/4 c. oleo 1 1/2 t. allspice 1 1/2 t. cinnamon 1 lb. candied cherries 1 lb. candied pineapple 1/2 c. wine or orange juice
In a mixing bowl, beat the cream cheese & sugar until fluffy. Half 9 cherries; chop the remaining cherries. Set aside halved cherries & 18 oranges for garnish. Add pineapple, pecan & chopped cherries to cream cheese mixture. Fold in Cool Whip & remaining oranges. Line muffin cups with paper or foil liners. Spoon fruit mixture into cups; garnish with reserved cherries & oranges. Freeze until firm. Remove from freezer 10 min before serving. Top with mint if desired. Yield: 1 1/2 dozen.
FANNIEs HICKEYS
Large Marshmallows Ritz Crackers
Cream butter & sugar together. Add eggs. Sift flour, allspice, & cinnamon together. Dissolve soda in milk. Add mix with fruit, nuts, & juice. Drop lightly on greased cookie sheet. Bake at 350 for 1520 min. Yield: 100 cookies
FRUIT PIZZA
18 oz roll sugar cookie dough 8 oz cream cheese softened 1/2 small container Cool Whip (Fruit to fit on toppeaches, strawberries, grapes & kiwi)
Grace Smith
1/3 c. sugar 1/2 t. vanilla Strawberry Glaze
Spread a Ritz cracker with peanut butter; place a marshmallow on the peanut butter & Ritz. Preheat oven to 350. Place hickeys in oven until marshmallows are melted throughout. They will usually be a golden brown on top when ready to take out of oven. Dont overcook them! Just try to get the marshmallows melted thoroughly inside.
FRUIT BARS
Reynolds
1/2 c. soft butter 1 c. sugar 2 eggs 1 t. vanilla 2/3 c. sifted plain flour
Ruth
1/4 t. salt 1 c. chopped nuts 1/2 c. red candied cherries 1 c. sliced dried apricots 1/2 c. sliced dried apricots
Cover bottom of pizza pan or cookie sheet with cookie slices, overlapping slightly. Press onto bottom evenly & bake at 375 for 12 minutes. Cool completely on rack. Combine cream cheese, Cool Whip, vanilla & sugar until well blended. Spread evenly over cool cookie crust. Arrange sliced fruit over cream cheese in any design. Cover all with strawberry glaze.
Jill Whigham
1/2 t. salt 1 T. ginger 1 t. cinnamon About 1/3 c. sugar for rolling cookie
Gloria Early
Graham Crackers 1 pkg chocolate chips
Cream shortening; gradually add 1 c. sugar, beating until light & fluffy. Beat in egg & molasses. Combine next 5 ingredients, add to mixture, mixing well. Shape dough into 1" balls & roll in 1/3 c. sugar. Place 2" apart on ungreased cookie sheets. Bake at 350 for 8-10 min. Cool on cookie sheets for 5 min., transfer to wire racks using a spatula & cool. Yield: 6 doz
In a 9x13 baking pan, make a bottom layer of graham crackers. Top with the butterscotch chips. Drizzle with half the Eagle Brand milk. Put on layer of chocolate chips. Drizzle with rest of Eagle Brand. Sprinkle crushed graham crackers on top. Bake at 325 for about 25 minutes. When cool, cut into small squares.
Jill Whigham
1 egg, well beaten 1 1/3 c. coconut 1 c. chopped nuts 1/2 c. milk
GINGERSNAPS
Eubanks
2 c. all-purpose flour 2 t. soda 1/2 t. salt 1 c. sugar 1/4 c. cane syrup 1 T. ginger 1 t. cinnamon 3/4 c. shortening 1 egg
Lena
Sift flour, ginger, soda, cinnamon & salt. Cream shortening in bowl, add sugar. Cream, beating well. Beat in eggs & syrup. Add flour mixture & mix well. Roll into 1" balls. Bake on ungreased cookie sheet. Bake 2" apart in 350 oven for about 12 min. until cracked & light brown. Don't overcook - cookies will harden as they cool.
Line bottom of a 9x13 baking dish with a layer of crackers (about 15). Combine melted margarine, sugar, milk & egg in saucepan. Cook stirring constantly until mixture comes to a boil. Remove from heat. Add coconut, nuts, & graham cracker crumbs. Spread over the graham crackers in baking dish. Top with another layer of graham crackers (about 15). Frosting: 1 stick margarine 6 T. light cream (I use canned milk) 2 c. powdered sugar 1 t. vanilla 1/4 c. chopped nuts
~~ If the pen is mightier than the sword, and a picture is worth a thousand words, how dangerous is a fax? ~~
Combine all but nuts & beat until fluffy. Spread on graham cracker bars in baking dish. Sprinkle with nuts. Chill 24 hours before serving. Keeps very well in freezer.
Pour over mixture. Bake at 275-300 till done (nice & brown & center set.)
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LEMON LUSH
Donna Marsh
Pecan Sandies 1 8-oz. cream cheese 2 2/3 c. milk 2 8-oz. Cool Whip
Cream to above items together in the order listed, then blend in the following items at a low speed until mixed. 1/2 t. salt 1 t. soda 1 1/2 c. whole wheat flour 1 c. oats 1/2 c. coconut 1/2 c. oatmeal
Dip Pecan Sandies in milk & layer the bottom of the pan. (Save a few cookies.) Combine powdered sugar, 1 Cool Whip & cream cheese. Spread on cookies. Mix pie filling & milk. Add 3 T. Cool Whip & 3 T. sour cream (optional). Spread on previous layer. Place Cool Whip & crumbled cookies on top.
Mattie Marsh
1 c. white sugar 2 1/2 c. Rice Krispies Powdered sugar
After the above items are mixed, fold in the following. 1 c. chocolate chips 1/2 c. chocolate mini-chips 1 c. butterscotch chips 1 c. nuts
Combine chopped dates, sugar & margarine & boil slowly 10 min. Put boiled mixture over Rice Krispies & chopped nuts & toss lightly. When cool, shape into balls & roll in powdered sugar.
LEMON BARS
1 box Duncan Hines yellow cake mix 1/4 c. brown sugar
Mary Harrison
1 stick oleo, melted 1 egg, beaten
MELTAWAYS
2 sticks of butter 1 c. flour
Gloria Early
3/4 c. cornstarch 1/3 c. powdered sugar
Mix well. Put in 9x13 pan. Do not bake. Mix: 1 box powdered sugar 8-oz cream cheese, soft 2 eggs (beaten) 2 T. lemon juice 1/2 c. coconut 1 t. vanilla
Beat the butter; add the cornstarch, flour, powdered sugar & mix until creamy. Drop from teaspoon & bake at 350 for 12 minutes. Frost when cool. Frosting: 3 oz cream cheese 1 c. powdered sugar 1 t. vanilla
Mix oleo, sugar & egg yolks. Combine dry ingredients, add to mixture. Add vanilla; mix well. Put into 13x9x2 pan. Mixture will be dry. Place frosting on top before baking.
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Frosting: 1 c. brown sugar 1 c. chopped nuts 2 egg whites
Hazel Lee
Preheat oven to 350. Prepare brownie mix as package directs. Spread into well-greased 13x9" baking pan. Bake 15 minutes. In mixer bowl, beat cream cheese until smooth. Add eggs, extract & food coloring. Mix well. Pour evenly over brownie mix. Bake 25 min or until lightly brown. Cool. Spread with frosting. But into bars. Store covered in refrigerator.
Beat egg whites stiff. Add brown sugar & nuts. Pour over cookie mix. Bake for approx. 25 min at 350.
MOLASSES COOKIES
3/4 c. shortening 1 c. sugar 1/4 c. molasses 1 egg 2 t. soda 2 c. plain flour 1/2 t. cloves 1/2 t. ginger 1 t. cinnamon 1/2 t. salt
Julie Smith
Cream shortening, molasses & egg. Mix dry ingredients & add to first mixture. Form into balls. Roll in sugar & bake 8-10 min. on greased cookie sheet.
*Measure oats & blend in a blender or food processor to a fine powder. Cream butter, & both sugars. Add eggs & vanilla. Mix together with flour, oatmeal, salt, baking powder & soda. Add chocolate chips, Hershey bar & nuts. Roll into balls & place two inches apart on a cookie sheet. Bake for 9 minutes at 375.
MUD HENS
1 stick oleo 2 eggs, separated 1 t. baking powder 1/2 t. vanilla 1/2 c. sugar 1 1/2 c. flour 1/2 t. salt
Mattie Marsh
Georgia
Cream butter & sugar; add egg; beat well. Add sifted flour & baking powder alternately with milk & vanilla. Chill well. Roll thin & cut with cookie cutter. Bake at 350 until golden brown.
Melt partially 1/2 gallon vanilla ice cream. Mix one large Cool Whip & a small package of crushed Oreo cookies. Put in a 9x13 glass dish & freeze. Cut into squares to serve. A favorite of Jeromes (without cherries)
Cream butter & sugar together in large bowl. Add eggs. Sift flour, soda & salt. Mix flour mixture into creamed mixture blending well. Add vanilla. On floured surface, roll dough into logs. Makes 2 logs about 2" in diameter & 6" long. Roll in waxed paper & freeze. To bake: allow logs to thaw slightly. Cut into 1/4" thick slices & bake on an ungreased baking sheet. Bake at 325 for about 8 min. May take 10 min. This is one of our favorite cookies!
Mix & press in pan & bake 18 minutes at 350 or until done. When cake is done, pour 3 cups miniature marshmallows on top. Then spread peanut-butter mixture over this. Peanut Butter Mixture: 1 (12 oz) pkg peanut butter chips 1/4 c. butter 2/3 c. white syrup 2 t. vanilla
OREO COOKIES
Smith
2 boxes Duncan Hines Devil food cake mix 1 can Duncan Hines Cream Cheese Frosting 1 cup oil 4 eggs
Billie June
Billie June
1 lb. margarine 2 c. peanut butter
Mix ingredients together well. Form into balls (about the size of a quarter). Place on cookie sheet. Bake a 325 for 10-15 minutes or until done. Make even number of cookies. Spread on one side of cookie. Top with another cookie.
After mixing all together form into balls & dip into melted: 1 (12 oz.) chocolate chips 1/8 lb paraffin wax
OREO DESSERT
1/2 gallon vanilla ice cream 1 small pkg Oreo cookies
Martha Early
1 large Cool Whip
~~ Ability is what you're capable of doing. Motivation determines what you do. Attitude determines how well you do it. ~~
Melt in double boiler & dip each log to coat. Dip 1/2 of the logs. Then melt 6 oz pkg chocolate chips & another 1/2 cake of paraffin wax & dip the other half.
Gloria Early
Billie June
Mix together & press into 9 spring form pan. Filling: 2 lbs. softened cream cheese 4 eggs 1 c. chunky peanut butter 1 t. vanilla 1-3/4 c. sugar
Combine crumbs, peanut butter, sugar & melted butter. Mix & roll into balls. Melt paraffin with chocolate. Dip peanut butter balls into the chocolate mixture. Use toothpicks.
REESE CUPS
1 c. peanut butter (crunchy or smooth) 1 lb. powdered sugar (I use 3/4 instead) 1 c. chocolate chips
Gloria Early
3/4 c. soft butter 1/2 c. graham crackers, crushed
Beat cream cheese until smooth. Add vanilla & sugar. Beat well. Add peanut butter & mix until well blended. Pour filling into pan & bake at 350 for 1 hour. Turn off oven after 1 hour, leaving cheesecake for 30 more minutes. Remove from oven to let cool. Serves 12 to 16.
Work together until smooth. Spread in a 9x13 pan. Melt 1 c. chocolate chips & spread on top. Cut into bars.
Gladys Shehee
2 c. crunchy peanut butter 1 lb sifted powdered sugar
Melt butter & peanut butter in a saucepan until melted. While this is melting, put Rice Krispies & powdered sugar in a large mixing bowl. Pour melted mixture into this & mix well. Shape into small logs. Coating:
Butter a large cookie sheet & set aside. Bring sugar, syrup to full boil, stirring constantly. Remove from heat & add the peanut butter & vanilla. Mix well. Add rice krispies & stir gently until all are coated with the hot mixture. Pour out onto the cookie sheet & press out evenly. While the mixture is cooling, combine the butterscotch & chocolate chips & 2 T. butter in a microwaveable bowl. Microwave on high until the chips & butter is melted. Mix well. Spread the mixture over the krispies. Cool. Cut into bars.
Beat sugar, margarine, Crisco & egg real well. Sift flour & baking powder together & add to mixture. Add vanilla. Pinch off marblesized dough & place on ungreased cookie sheet. Flatten slightly with fingers. Bake at 325 approximately 15 minutes.
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Ruby
SHORTBREAD-PECAN FINGERS
Culbertson
1/2 c. butter or margarine, softened 1 c. self-rising flour 1 c. finely chopped pecans
Shirley
Cream together margarine, sugar, & vanilla until light & fluffy. Sift together flour & salt. Stir dry ingredients into the creamed mixture. Mix thoroughly. Stir in chopped nuts. Roll in 1" balls. Place on ungreased sheet. Bake at 400 about 8-10 min. Let cool & roll in powdered sugar.
Cream butter; add 2 T. powdered sugar & beat at medium speed of an electric mixer until light & fluffy. Add flour & vanilla; mix well. Fold in pecans. Shape dough into 1/2 x 1 1/2" fingers; place on ungreased cookie sheets. Bake at 300 for 30 min. or until lightly browned. Remove to wire racks & let cool 10 min; roll in additional powdered sugar. Place on wire racks to cool completely. Yield: 3 dozen.
SELF-FILLED CUPCAKES
1 Duncan Hines devils food cake mix 8 oz cream cheese softened 6 oz pkg semisweet chocolate chips 1/3 c. sugar 1 large egg
Gloria Early
SNICKERDOODLES
1 1/2 c. sugar 1/2 c. butter or margarine 1/2 c. Crisco 2 eggs (I use medium) 2 2/3 c. flour 1 t. vanilla
Prepare cake mix according to pkg directions. Spoon batter into muffin pans that have been sprayed with Bakers Joy. Fill 2/3 full. Beat cream cheese & sugar until fluffy. Add egg, beating well; stir in chocolate chips. Spoon 1 heaping teaspoon cream cheese mixture into center of each cupcake. Bake at 350 for 25 minutes. Remove from pans & cool. Store in refrigerator. Yield: 2 1/2 dozen
SHORTBREAD COOKIES
Shirley Culbertson
Have all ingredients at room temperature before mixing together. Beat butter & Crisco until light; add a 1 1/2 c. sugar & beat until fluffy. Beat in eggs & vanilla. Sift together flour, cream of tartar, baking soda & salt; add to beaten mixture above. Combine 2 T. sugar & cinnamon in a small bowl. Shape dough in small balls,
1 c. chopped pecans 1 stick oleo, softened 1 c. powdered sugar 1 pt sliced strawberries 1 c. flour 8 oz cream cheese Frozen whipped topping 1 pkg strawberry glaze
about 1", & roll in sugar/cinnamon mixture. Place 2" apart on ungreased baking sheet. Bake in hot oven 400 for 8-10 minutes (I usually bake 9 minutes). Cookies flatten during baking. Remove cookies & cool on racks. Makes about 6 dozen. (I was brought up on these back in the 40's & 50's, & I brought my kids up on them back in the 70's, 80's & 90's. They are a very good soft sugar cookie.)
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Combine pecans, butter & flour until stiff. Press into 5x9 baking dish glass works best. Bake at 350 for about 20 minutes or until lightly browned. Cool crust thoroughly. Combine cream cheese, sugar & one cup whipped topping. Spread over crust. Mix strawberries & glaze & spread over cream cheese mixture. Top with remaining whipped topping. Garnish with additional strawberries.
Norma Coale
Mix milk & pudding until pudding is dissolved. Add sour cream, stir, fold in Cool Whip. In 12x8 dish layer wafers, bananas & then mixture. Do this until all mixture is used. Cover & refrigerate til used Better if made at least a day ahead.
Boil potatoes until tender. Mash up, then add sugar, vanilla, margarine, salt. Mix well & roll into balls. Then roll in chopped pecans. Put on cookie sheet & bake until light brown. Serve while warm.
Nell Maloy
1 stick margarine 1 (7 oz) jar marshmallow cream
TEA CAKES
1 c. sugar 1/2 c. cooking oil 1/2 t. baking powder 2 eggs
Cindy Lowery
1/2 c. crisco 3 c. plain flour 1/2 t. baking soda Dash of salt
Combine melted butter & dry cake mix. Reserve 1 1/2 c of this for top crust. Pat remaining crumb mixture into ungreased 13x9x2 pan. Top that layer with peanut butter & marshmallow cream. Spread evenly. Crumble remaining mixture over that. Bake 20 min at 350. Cool. Cut into bars.
Mix together sugar, crisco, cooking oil, baking soda & powder, eggs & salt. Then add flour gradually, mix completely. Using a teaspoon, drop dough onto a cookie sheet then take a wet fork and press out thin. Bake at 450 until edges are light brown.
STRAWBERRY PIZZA
Reynolds
Ruth
~~ Try not to make meringue on a humid day; the sugar absorbs moisture. ~~
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2 large fryers or 12 pork chops (1 thick) Salt & pepper to taste 1 lb long grain rice & a pinch of saffron; or 2 pkg yellow rice mixed with saffron 6 c. chicken stock; or 6 chicken bouillon cubes + 6 c. water
1 bay leaf 1/4 c. olive oil 2 chopped onions 1 green pepper, chopped 1 lg can tomatoes 1 doz stuffed olives, sliced 2 cloves garlic, sliced
Cut fryers in serving pieces & skin. Slice 2 cloves garlic over raw meat, wrap, & refrigerate for 1 hour. Brown chicken in olive oil & place in large casserole or roasting pan. Saut onion, remaining chipped garlic, bell pepper & olives in olive oil until lightly browned. Add tomatoes & simmer 5 minutes. Add this mixture to chicken stock. NOTE: Stock is better made from bony pieces of chicken & skins. Sprinkle raw rice or packages of rice over chicken. Pour tomato & stock mixture over all. Cover tightly & bake at 350 for 1 hour or until most of juice is absorbed or rice is done (will not be dry). May be made ahead & reheated. A favorite of Maw Maw Earlys (Ethel)
Martha Early
Flour tortillas Grated cheese Taco seasoning mix
Spread refried beans on flour tortillas. Brown ground beef with taco seasoning mix. Layer beef over beans, then cheese & salsa. Roll up & secure with toothpick. Spray 9x13 dish & place burritos in dish. Sprinkle cheese on top. Bake at 350 for about 15-20 min or until cheese melts.
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BEEF STROGANOFF
1 1/2 lb sirloin or round steak 2 T. flour 1/3 t. salt 1/2 bottle chili sauce 1/2 c. chopped onion Garlic powder to taste
Gloria Early
Cut 3 lbs of lean stewing beef into 1 cubes. Roll in flour & brown in 3 T. fat. Add thinly sliced onions & brown. Add sour cream, sliced mushrooms, oregano, basil, salt & paprika. Cover & simmer over low heat about 2 hours or until meat is tender. Stir occasionally during cooking.
Linda Russell
1/4 t. pepper Hash browns (small bag) 2 T. water 1 jar mushroom gravy
Trim beef, cut into thin slices. Combine flour, salt & pepper in bag. Add beef slices, shake until well floured. Brown onions & garlic powder lightly in butter in large skillet. Remove from skillet. Saut beef slices until browned. Cover with water; simmer for 15 minutes. Add consomm, mushrooms, onion mixture, & chili sauce. Cover & cook 30 minutes longer. Remove cover & cook until beef is tender. Add sour cream just before serving. Do not boil. (Can be frozen.) Serve over rice.
BEEF STROGANOFF
1 lb ground beef 8 oz can sliced mushrooms, drained 1/4 c. butter 1 can cream of chicken soup 1 minced clove garlic or garlic powder to taste
Gloria Early
2 t. salt 1 c. sour cream 2 T. flour 1/4 t. pepper 1/2 c. minced onion Parsley
Brown hamburger meat with onion, green & red pepper mixture. Add other ingredients. Place in large casserole dish. Separate crescent rolls into 8 triangles. Start with wide ends up halfway over the mixture. Bake 17 to 19 minutes or until rolls are golden brown.
BEEF ROAST
3-4 lb roast 1 can mushroom soup Flour Dry onion soup mix
Norma Coale
Salt to taste 1/2 can water Fat or shortening
Saut onion & garlic in butter over medium heat. Stir in meat & brown. Stir in flour, salt, pepper & mushrooms. Cook for 5 minutes & stir in soup. Simmer uncovered for 10 minutes. Stir in sour cream & heat thoroughly. Garnish with parsley. Yield: 5-6 servings
Salt roast, roll in flour. Brown in hot fat. Sprinkle well with soup mix, add mixture of soup & water. Cook for about 1 1/2 hours at 350 according to size of roast. Stick a fork & if not done or tender cook more.
~~ Who can find a virtuous woman? For her price is far above rubies. ~~
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Linda Russell
1 medium onion chopped 1/2 c. water 1 1/2 c. uncooked rotini (spiral) pasta
Donna Marsh
5 slices thin Swiss cheese 5 slices thin boiled ham 1/4 c. milk Chopped Parsley
Brown hamburger meat & onions. Stir in tomatoes, pasta, & water into meat. Bring to a boil; reduce heat to low. Cover tightly & simmer 20 minutes or until pasta is tender. Sprinkle with cheese before serving.
Flatten chicken breasts between 2 layers of plastic wrap with rubber mallet. Top each with cheese, then ham; roll up & secure with toothpicks. In skillet, brown chicken on all sides in oil. Drain. Stir in soup & milk. Cover; cook over low heat for 20 minutes or until tender.A favorite of Charles.--
BRUNSWICK STEW
Martha Early
1 1/2 hamburger meat, browned & 1 can Mexicorn drained 3 med. potatoes, peeled 1 medium onion, chopped & chopped 1 can tomatoes or small tomato sauce 2 chicken breasts-\ 2 chicken wings--- boiled & deboned 2 pork chops-------/ Combine in large pot & cook until potatoes are done.
CHICKEN PATTIES
1 medium-size celery stalk* 1/2 medium-size red or green pepper* 2 egg whites (separate) 1/2 t. salt 3 T. Parmesan cheese Dried bread crumbs
Make slit in one side of chicken breasts. Put slice of Monterey Jack cheese in side of slit. Mix egg. Grated Parmesan cheese, parsley flakes, bouillon & dash of pepper. Roll chicken in flour & dip in egg mixture. Brown in hot oil on each side 2-3 min. Transfer to a baking dish. Bake at 375 for 8-10 min.
Mince celery, pepper & onion. In 10-inch skillet over low heat, in 1 T. olive oil, cook celery, pepper, & onion until tender, stirring often. In large bowl, mix chicken, 1 egg white, Worcestershire sauce, salt, 2 T. dried bread crumbs, pepper, 2T. Parmesan cheese & water. Stir vegetable mixture into chicken mixture. Shape chicken mixture into patties about 1/2 thick. In pie plate mix milk & 1 egg white. On waxed paper, place 1/2 c. dried bread crumbs, a little salt & 1 T. Parmesan cheese. Mix. Dip patties into milk mixture first, then dried bread crumbs coating well. In 10-inch skillet over medium-low heat with just enough olive oil, to coat bottom, cook patties until brown, turning once. Serve with following mustard sauce. Ground turkey will also work. (Ground-means boiled, deboned, & ground up in food processor.) *You can substitute seasoned pepper blend & dried celery pieces for the celery & peppers. Use Mustard Sauce below for topping.
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Saut onion, celery & carrots in butter for 10 min. Add flour to sauted mixture, stirring well; cook 1 minute, stirring constantly. Combine broth & milk. Gradually stir in broth mixture; cook over medium heat, stirring constantly, until thickened & bubbly. Stir in salt & pepper. Add chicken stirring well. Pour in chicken mixture into 2 qt. casserole. Top & bottom with pastry. Cut slits to allow steam to escape. 400. 40 min. or crust is golden brown. (2 cans of Veg-All can be substituted for vegetables.)
Mustard Sauce: 3/4 c. mayo or salad dressing 2 T. prepared mustard 1/2 t. hot pepper sauce 1/4 c. chopped dill pickle 1 T. catsup
CHICKEN PIE
Jill Whigham
Boil 1 chicken & put in bottom of dish (after deboning & cutting into bite-size pieces). Boil 3 eggs (slice) & put on chicken. Pour 2 c. chicken broth & 1 can cream of mushroom soup over meat. Mix: 1 c. self-rising flour 1 c. milk 1 stick oleo, melted Pour over other mixture. Bake at 350 for 1 hour.
CHICKEN QUESADILLAS
Smith
2 c. cooked cubed chicken 1 c. shredded nacho cheese 8 flour tortillas
Billie June
2 c. salsa 2 T. butter 1/2 c. sour cream
CHICKEN PIE
1 stick margarine 2 c. chopped cooked chicken 1 can cream of chicken or celery soup 1 can of Veg-all vegetables
Martha Early
1 c. flour 1 c. milk 1 c. chicken broth
Heat large skillet. Combine chicken, cheese, & 1 cup salsa. Spread butter on 1 side of each tortilla. Place tortilla, butter side down in the hot skillet. Top with 3/4 c. of chicken mixture. Top with second tortilla, butter side up. Cook until bottom is lightly browned. Flip & cook other side. Repeat with remaining ingredients. Top with remaining salsa & sour cream.
CHICKEN SPAGHETTI
Smith
1 (4 lb.) chicken 12 oz. spaghetti 1 1/2 green pepper, chopped 2 or 3 cans mushroom soup 1 lb. grated cheddar cheese
Helen
Garlic powder to taste 1 t. tobasco sauce 2 T. worcestershire sauce 2 cans tomato sauce 2 lg. onions, chopped
Melt one stick of margarine in a 9x13 pan. Mix flour & milk & pour in buttered pan. Mix remaining ingredients & pour over butter/flour mixture in pan. Bake at 350 until golden brown.
Stew chicken. Remove from bone. Cook spaghetti in chicken broth. Saut onion, peppers, & garlic powder. Mix with soup, sauces & all seasonings. Add to spaghetti & cheese in 9x13 baking dish. Bake 30 minutes at 325. Excellent for freezing.
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CHICKEN TETRAZZINI
Early
1 chicken cooked & deboned 1 small pkg spaghetti cooked & drained 2 T. chopped green peppers
Martha
2 T. pimientos 1 small can mushrooms
Gloria Early
1 lg onion, chopped 1 green pepper, chopped 1 1/2 t. salt 1 bay leaf Dash paprika
Make a white sauce & combine with other ingredients. Sauce: 1/4 lb. Oleo 1/4 c. flour 1 small can evap. Milk 2 cups chicken broth Place in an oiled casserole dish. Top with crushed potato chips & bake in 350 oven for 30 to 40 minutes. May add a can of diced Rotel tomatoes & 2 cups grated cheddar cheese for variety.
Brown onion, green pepper & meat. Add tomatoes, tomato sauce, kidney beans, chili powder, salt, bay leaf, paprika, & cayenne. Cover & simmer 1 1/2 hours adding liquid or water if needed. (Serve hot.)
CHILI
1 lb. ground meat 1 cup ketchup 1 #2 can stewed tomatoes 1 #2 can chili beans (I use pork/beans) 1 t. salt 1 chopped bell pepper
Linda Russell
1 medium sized onion 1 small can tomato sauce 2 t. chili powder 1 t. black pepper 1/2 c. water
Gloria Early
1 pkg taco seasoning mix 1 lb. ground chuck 1 can fat-free refried beans 1 jar picante sauce 4 cans (4 oz) whole green chilies 1 1/2 c. milk 1 pkg low-fat Monterrey Jack cheese 1/2 c. flour 1 carton egg beaters (or 4 eggs) 1/2 t. salt 1 pkg fat-free shredded cheddar cheese
Brown hamburger meat & onions in teaspoon of fat until well browned. Mash tomatoes well & add with remaining ingredients to meat. Cook on low temperature for 1 hour or longer.
Mix taco seasoning with meat according to the directions on the pkg. Line 9x12 baking pan with half of the green chilies. Combine the two cheeses. Layer ingredients in the following order: 2/3 of cheese, meat, beans, picante sauce, & remaining chilies. Beat together eggs, flour, milk & salt. Pour over layers. Bake at 350 for 45 to 55 minutes. Top with remaining cheese. Let stand 5 minutes before serving.
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Ruth
3/4 c. uncooked rice 1 c. chopped celery 2 c. tomatoes or tomato juice 1 t. salt
Billie June
3/4 c. self-rising flour 2/3 c. milk 10 hot dog wieners
Brown beef in oil; add rice & remainder of ingredients at the same time. Cover mixture & cook until steaming. Then cook over low heat for 40 minutes, stirring often.
Mix cornmeal, flour & egg well. Let stand 4 min. Insert sticks into hot dog wieners & dip in batter. Heat oil to boiling. Cook corn dogs in this for 5-6 min. or until golden brown. Drain on paper towel.
Gloria Early
Place chops in baking pan. Season with salt & pepper to taste. Mix catsup & coke; pour over chops. Sprinkle with brown sugar. Bake at 350 for 1 hour or until chops are tender.
Norma Coale
1 (8 oz) Coke
Cut gashes in fat of ham to keep it from curling. Lightly grease a 10" cast-iron skillet, using fat from ham; heat over medium-high 1 minute. Saut ham until browned, turning several times. Add remaining 3 ingredients to skillet; bring to a boil. Boil 3 minutes until gravy is reduced to about 1/2 c. Serve with fried or scrambled eggs & hot biscuits.
In large baking pan put ham. Pour coke over ham. Cover with lid or foil & cook about 2 hours in 400 oven. Just before it is finished pour remainder of coke over it. Enjoy!!
COWBOY STEW
Smith
1 stick oleo 1 lb. hamburger meat Cook the above ingredients until done. Add: 1 can whole kernel corn, drained 1 qt tomato juice or 1 lg can tomato sauce
Billie June
1 onion, chopped Drain. 1 can chili with beans 2 c. cubed potatoes, cooked & drained
Place chops in crock pot & add soup. Cook on low 6-8 hours or on high for 3-4 hours.
Mix all together and simmer. Good served over corn chips.
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Linda Russell
1 can crescent rolls 2/3 c. milk 1 cream of chicken soup
EASY LASAGNA
1 32-oz jar spaghetti sauce 8 oz lasagna noodles 8 oz mozzarella cheese, sliced thin 1 T. oregano
Levelle Thompson
3 lbs ground chuck 16 oz cottage cheese 2 oz grated Parmesan
Mix cheese, soup, peppers, & milk. Pour half into a 9x12 baking dish. Separate rolls & place cut-up chicken in roll tucking edges in. Use as much chicken as you can place in roll. Place in pan & then spoon other half of sauce over rolls. Bake at 350 degrees 25 to 30 minutes, or until slightly brown.
Brown ground beef in a skillet; drain. Add spaghetti sauce & oregano; heat until warm. Put 8 oz of sauce on bottom of a 9x13 dish. Layer uncooked noodles, sauce, cottage cheese, mozzarella cheese, & Parmesan cheese. Repeat until ingredients run out; end with cheeses. Bake at 350 for 40-50 min. Remove from oven & let stand 15 min before serving. Good with garlic bread & tossed salad. Yield: 6-8 servings
Gloria Early
Gloria
Mix chicken, cream cheese (softened), milk, & seasonings to taste. Divide crescent rolls into triangles; fill with mixture. Fold tops over to form squares. Brush tops with butter; bake in 400 oven for 20 minutes or until golden brown.
Dip washed & dried chicken in melted butter. Dredge in bowl of dressing mix, cheese, & crumbs. Bake uncovered in well-greased baking dish at 350 for 45 minutes or until tender.
HOMEMADE CHILI
1 medium onion 1 lb. ground chuck 1 can cream of mushroom soup
Gloria Early
1 can tomatoes 1 can hot kidney beans 1 pkg chili seasoning
Mix flour, salt, dry mustard & garlic salt & cover pork chops with mixture. Heat shortening in skillet & brown chops on both sides.
Saut onion in small amount of margarine. Add meat & brown slightly. Add pkg of chili mix. Mix thoroughly with onion & meat.
1/2 t. rosemary (optional) 1 can (14 oz) Del Monte Italian style stewed tomatoes 1/2 onion finely chopped
Next, add tomatoes, soup, & beans. If thinner chili is desired, add 1/2 c. water & simmer for 30 min.
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Coat chicken with cheese; then flour. Salt & pepper to taste. In skillet with olive oil, cook chicken over medium high heat until done. Remove to serving dish (keep warm). In same skillet, cook mushrooms, onions, & rosemary until soft. Add tomatoes. Cook uncovered over medium heat until thickened. Spoon over chicken. Serve over paste (spaghetti type).
Elaine Pate
1 egg 1/2 c. chopped onion 1 t. salt
In a large bowl, combine first 6 ingredients & 1/2 c. ketchup, mix good. Form into a shallow baking dish. Bake 350 for 50 minutes. Drain excess fat, spread remaining ketchup over loaf & bake 15-20 minutes longer. Makes 6 servings.
ITALIAN MEATLOAF
1/2 c. med. cracker crumbs (about 11 Ritz crackers) 1 6-oz can tomato paste (2/3 c.) 1/2 c. finely chopped green peppers
Alice Boothe
1 1/2 lb ground beef 2 eggs 3/4 t. salt Dash pepper
Mix well & pat 1/2 mixture in bottom of 8x8 baking pan. Combine: 1/2 c. med. Ritz cracker crumbs 1 12-oz. carton small 1 (3-oz) chopped mushrooms, drained curdles cottage cheese 1 T. minced parsley 1/4 t. oregano, crushed Spread evenly over meat in pan. Top with remaining meat mixture. Bake in 350 oven for 1 hr. Let stand for 10 min before serving.
Heat oven to 400. Grease 10 pie plate. Layer cottage cheese, Parmesan cheeses in plate. Mix beef, herbs, paste & 1/2 c. mozzarella; spoon on top. Beat milk, baking mix, eggs, salt & pepper for 1 minute with beater. Pour into plate. Bake until knife inserted between center & edge comes out clean. 30-35 minutes. Sprinkle with remaining mozzarella. 6 servings.
ITALIAN PASTA
ITALIAN CHICKEN
4 half boneless chicken breasts, skinned 6 T. grated Parmesan cheese
1/2 lb. breakfast sausage 1/2 lb. ground beef 1/4 c. green peppers 1/2 c. onions 1/2 lb. Rotini or rigate noodles 1 jar spaghetti sauce 1 c. mozzarella cheese Garlic powder, oregano, salt & pepper (to taste) Brown ground beef & sausage drain thoroughly. Cook noodles according to package directions. Saut onions & green peppers.
Melt butter in saucepan. Add onion & saut until glossy - do not brown. Add flour & mix well. Add chicken stock mixing until well blended; then add heavy cream. Add salt, cayenne pepper & simmer until mixture is blended well. Add shrimp & simmer stirring often. Serve over cooked white or spinach noodles.
Combine meat & noodles in a 13x9x2 pan. Add onions, green peppers, & sauce. Mix well. Season to taste. Sprinkle cheese on top. Bake at 350 for 15 minutes or until cheese is melted.
Jack Burkett
5 or 6 Onions Black Pepper (ground) Vinegar (1 T.)
Place meat (whole) in water for boiling. Cut up onions & add to water. Add red pepper, black pepper, & salt to taste. Also add vinegar. Cook meat until it is JUST done. (I test it by sticking a long-pronged fork deep into the meat. If you see blood coming out, keep cooking. When you stick meat & no blood appears it is done enough. Dont cook meat all to pieces since you must turn it often during the smoking process!) When meat is done boiling, place on grill & smoke it for about 3 to 4 hours. Baste the meat continually with the water you cooked the meat in, keeping the meat moist. It will gradually brown & crust over, but continue to keep it moist with the flavored water. *IMPORTANT! Start applying ONLY barbeque sauce the last 30 to 40 minutes of the smoking process. You need just enough heat to have smoke coming up on the meat to flavor the sauce. Too much heat will scorch your sauce. NOTE: The juice left from basting the meat is excellent for flavoring rice. (Try it. Youll like it!)
Mix all & refrigerate. Soak dove, beef, chicken before grilling. Keeps indefinitely in the refrigerator-can be used over & over. NOTE: The alcohol in the beer will dissipate with cooking.
MARJORIE
Culbertson
HILL'S
FINGER
PIZZA
Shirley
1 lb hamburger meat 1 lb sharp cheddar cheese 1 med. onion 1/2 c. mushrooms (optional) 1/2 sm can tomato sauce 1 can Rotel tomatoes, chopped
1 lb sausage 1 lb American cheese 1/2 c. bell pepper 1/2 can chopped ripe olive 3 pkgs English muffins
Shirley Culbertson
1/4 c. onion, chopped 1/2 t. salt 1 c. chicken stock 2 lbs shrimp, boiled
Grate cheeses & put in large bowl. Chop onions, bell peppers, & mushrooms & saut in small amount of oil. Add to cheeses. Add olives, tomato sauce, & Rotel to above ingredients. Lightly brown hamburger & sausage meat. Drain. Add to other ingredients & mix well. Seal in bowl & keep in refrigerator until ready to use. Spoon on top of English muffins. Place on cookie sheet & bake at 350 for 10 minutes.
Dash of Pepper
~~ She looketh well to the ways of her household, and eateth not the bread of idleness. ~~
Mix & make into small balls. Brown in a little Crisco in skillet (Do not cook done.)
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Combine in bowl: 3 T. sugar 1/2 c. ketchup 1 T. vinegar 2 T. worcestershire sauce 1/2 c. water 1/2 c. minced onions
MARTHAs ENCHILADAS
Boiled chicken, deboned & chopped Flour tortillas Enchilada sauce
Martha Early
Oil Cheddar cheese
Preheat oven to 350. Boil chicken, debone & chop. Put a little oil in iron skillet. Drop in flour tortilla, cook about 1 minute on each side (bubbles up). Drain on paper towels. Put in chicken & cheddar cheese. Roll up & secure with toothpick. Place in 9x13 dish. Pour enchilada sauce over. Bake about 25 minutes until sauce is hot & cheese melts.
Mix up. Drain meatballs, pour mixture over meat balls. Let simmer for 15-20 minutes. Serve with mash potatoes, green peas & corn muffins.
MEAT BALLS
1 lb. ground beef 1 c. bread crumbs (I toast sliced bread) 3 T. sugar 2 T. worcestershire sauce 1 small green pepper
Retta Hayes/Donna
1 lg chopped onion 1 1/2 c. picante sauce 1 t. cumin 1 (24 oz) can tomatoes 1/2 t. salt
Jill Whigham
1 egg 1/4 c. vinegar 3/4 t. salt 1/4 c. chopped onion 1 c. catsup
Mix beef, egg, & bread crumbs & form into balls. Place in buttered pan. Brown on all sides. Combine remaining ingredients & pour over meatballs & cook on 375 for 45 minutes. Serve over buttered rice.
MEATBALLS
1 lb. ground beef 1/2 c. milk
In a large skillet, saut onion & garlic. Cook about 5 minutes. Add chicken broth & tomatoes with juice. Add spaghetti broken into pieces. Break up the tomatoes with a spoon. Add picante sauce & cumin, cook until spaghetti is cooked, & most of the liquid is absorbed. Add chicken & spoon into casserole dish sprayed with Pam. Sprinkle cheese on top. Bake covered at 350 15-20 min until cheese is melted.
MUSTARD CHICKEN
4 boneless chicken breasts
Linda Russell
Yellow mustard
1 large can onion rings
Boil chicken in lightly salted water until tender. Drain, cool, & debone. Place chicken in a greased casserole dish. Combine chicken soup & sour cream & also chestnuts, if used. Spoon this mixture over chicken. Sprinkle crushed crackers & poppy seeds over top. Drizzle margarine over all. Bake at 350 for 30 min. or until hot & bubbly.
Wash chicken breasts & salt lightly. Finely crush onion rings. Pour mustard in dish. Dip chicken breasts in mustard (covering both sides.) Coat chicken breasts in onions. Put in casserole dish & bake for 45 minutes on 350. If the onion rings start to cook too fast, cover with foil.
Linda
Ruby
In 2 qt. baking dish mix soup, water, rice & pepper. Place chicken on rice mixture. Cover & bake at 375 for 45 minutes, or until chicken & rice are done. Serves 4. *For creamier rice, increase water to 1-1/3 cups.
Dip pork chops in egg & water mixture. Roll in crushed crackers; coating both sides. Place in baking pan which has been greased or sprayed. Turn once while cooking. Bake in 350 oven until tender & brown.
Onzie Weeks
POT ROAST
3 lb. beef roast (actually any size will do cooking time may vary) 1 can cream of mushroom soup
June Broxson
1 can beef consomm 1 pkg onion & mushroom soup mix
Brown chops in fat. Place in baking dish. Combine remaining ingredients & pour over chops. Bake at 325 for one hour.
Brown roast in frying pan using approximately 4T. of cooking oil. Place in roasting pan & add onion soup mix & cream of mushroom soup & beef consomm. Bake on approx. 300-350 for 2 1/2 hours. Check for desired tenderness. Continue cooking until tender, checking at 30-40 minute intervals. --Makes great gravy & very good over rice or creamed potatoes.
Gloria Early
6 chicken breasts 8 oz. sour cream 2 T. poppy seeds
Boil ham until tender; then cut into bite size pieces. Place meat in bottom of baking dish. Slice boiled eggs & lay over meat. Salt, if needed, & pepper to taste. Mix 2 cups of broth with 1 can cream of mushroom soup, undiluted. Pour over meat & eggs. Mix flour, margarine, & milk. Pour over mixture in pan & bake at 350 until crust comes to top & browns. It takes about 45 minutes to 1 hour.
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Alice Boothe
2 c. soft bread crumbs 1 T. butter, melted 1/2 c. milk
PULIDO'S ENCHILADAS
1 chicken boiled, deboned & diced 1/2 chopped onion 1/2 chopped bell pepper 3 oz. canned tomatoes 1/8 t. cumin Monterey cheese, grated
Cook & shred chicken. Saut onion & bell pepper in butter. Add tomatoes, cumin, garlic powder, pepper, salt. Add chicken & broth. Simmer. ROLL UP in tortillas. Any juice leftover, use in making rice. Very messy, but delicious. Sour Cream Topping: 1/2 c. butter 1 c. sour cream 1/4 t. lemon juice 1 c. broth 2 T. flour
Preheat oven to 350. Combine salmon, crumbs, chopped onions, butter & salt. Combine milk & egg; add to salmon mixture & mix thoroughly. Shape into a loaf on a greased shallow loaf pan. Bake at 350 for 35-40 min. Makes 3-4 servings.
Ruby Flowers
Roast 1 chopped med. onion 1/4 t. basil Salt & pepper to taste
Combine all but sour cream in skillet. Cook until smooth. Remove & add sour cream. Pour over enchiladas & top with cheese.
Gloria Early
4 boiled eggs 1 c. self-rising flour 1 c. milk 1 stick margarine melted
Grease bottom of pot; turn on high & brown roast all over. Add above ingredients. Put lid on pot & cook 5 hours at 350. (May have to add more water.) When roast is done, thicken the gravy. (May be cooked in a crock pot.)
~~ Sometimes the only person who listens to both sides of an argument is the fellow in the next apartment. ~~
Gloria Early
1/4 t. pepper 1/2 t. paprika 1/2 c. sesame seeds 1 t. baking powder 2 t. salt
Paula
Whisk together eggs & milk in a shallow dish; set aside. Stir together flour & next 5 ingredients in a shallow dish. Dip chicken breasts in egg mixture, & dredge in flour mixture. Place in a lightly greased 13x9 baking dish; drizzle with butter. Bake, covered, at 400 for 20 minutes; uncover, & bake 20-25 more minutes or until done. Yield: 6 servings
Mix all but oleo in large bowl. It's best if it sets in the refrigerator overnight. Melt oleo in 13x9" pan & pour in mixture & bake at 350 for 40-45 min. Check at 35 min. Do not cover.
Jill Whigham
1 egg 1/4 c. milk 1 chopped onion 1 lb. ground beef 1 can water
SLOPPY JOE
2 lb. ground beef 2 small chopped onions 1/4 c. mustard 1 can tomato paste
Mattie Marsh
1/2 c. brown sugar 2 T. worcestershire sauce 2 T. lemon juice 1 T. vinegar
Brown ground beef. Drain off excess grease. Add remaining ingredients & simmer 30 minutes. Serve with hamburger buns.
Cut top off peppers. Mix egg, milk, rice, salt, pepper, onion & ground beef & stuff peppers. Mix tomatoes, soup, & water & pour over peppers. Cover with foil or lid. Bake at 350 for 1 1/2 hours (check after 1 hour).
Gloria Early
Salt & pepper chicken to taste. Dip in buttermilk & dredge in selfrising flour. Fry until brown in hot grease. Drain on paper towel.
Helen Quates
1 (2 lb.) fryer, cut up 8 oz bottle Russian salad dressing 8 oz jar apricot preserves
Arrange chicken, skin side up, in a greased 12x8 baking pan. Cook for a few minutes & pour off liquid. Combine remaining ingredients; pour over chicken. Bake at 350 for 1 hour or until tender. (Good served over rice.) Yield: 4 servings
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Gloria Early
3 whole chicken breasts, halved 1 (14 oz) env onion soup mix
In a shallow, greased baking pan, place chicken, skin side up, in a single layer. In a medium bowl, combine cranberry sauce, French dressing & soup mix. Pour over chicken. Bake uncovered at 250 for 2 hours. Yield: 6 servings
TEXAS HASH
1 lb. ground beef 1 medium bell pepper, chopped 2 c. tomatoes (1 can or 1 pint)
Alma Elmore
1 medium onion, chopped 1/2 c. uncooked rice Salt & pepper to taste
Brown beef & chopped onion. Add chopped green pepper. Mix well & put in a casserole dish. Bake 45 minutes at 300.
BAKED BEANS
1 lg can pork & beans 1 lb. hamburger meat, browned, & drained 1/2 c. brown sugar
Jill Whigham
1 pkg onion soup mix 1 c. ketchup 1/2 c. Karo syrup
BROWN RICE
1 c. white rice 1 can beef bouillon
Martha Early
1 stick butter 1 can French onion soup
BAKED BEANS
Marsh
2 cans pork & beans 1 medium chopped onion 4 slices fried bacon
Retta Hayes/Donna
1 T. worcestershire sauce 2 T. brown sugar 1 T. mustard
Put rice into skillet with butter. Stir constantly over medium heat until rice is brown. Add the cans of beef bouillon & french onion soup. Rinse out cans with 1/2 c. water. Cook until the rice comes to a boil. Pour into an 8x8 baking dish. Bake at 350 until liquid is gone.
CONSOMME RICE
1 stick oleo 1 c. chopped onion
Norma Coale
1 c. long grain rice 2 cans consomm soup
While bacon is frying, chop up onion. Remove bacon & saut onion in bacon grease. Crumble bacon & drain onion & combine with other ingredients. Bake 325 for 1 hour.
Put oleo in baking dish & melt. Add rice, then onion & soup. Mix well. Cover with foil & cook about 1 hour in 350. Dont let it cook out too dry.
BROWN RICE
1 c. rice 1 stick butter 1 can cream of mushroom soup
June Broxson
1 medium chopped onion 1 can beef consomm
Gloria Early
Cook onion, rice, & butter in heavy skillet (stirring frequently) until brown. Pour in consomm & mushroom soup; stir until mixed well. Pour into greased casserole dish, cover, & bake at 350 until done (approx. 40-45 min.).
~~ It is better to keep your mouth shut and appear stupid than to open it and remove all doubt. ~~
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Bring water & salt to a boil in a large pan; stir in macaroni. Return to a rapid boil & cook 8-10 minutes or until tender; drain. Rinse with cold water; drain. Combine macaroni, cheese & next 3 ingredients. Spoon into a lightly greased 11x7 baking dish; sprinkle with crushed crackers. Bake at 325 for 30-35 minutes & garnish if desired. Yield: 6-8 servings. *To reduce fat & calories, substitute nonfat sour cream, fat-free mayonnaise, & reduced-fat cheddar cheese.
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FRIED RICE
1 c. uncooked rice 1 bunch green onions 8 slices bacon 1 c. sliced mushrooms
Gloria Early
1 can water chestnuts 2 T. worcestershire sauce Soy sauce to taste
Gloria Early
3 eggs 1 sm pkg elbow macaroni 1 c. milk
Cook rice until tender. (Do not add salt; soy sauce is salty.) Fry bacon; remove from pan. Saut green onions in bacon grease; pour some of the grease out & then add rice & other ingredients. Simmer about 15 minutes.
Gloria Early
Cook macaroni until tender; drain well. Mix in Velveeta while hot. Beat eggs; mix. Spray casserole dish with Pam. Add macaroni & Velveeta evenly. Pour egg & milk mixture evenly over top. Slice hoop cheese & layer over top, covering completely. Wrap tightly with foil. Bake in 325 oven for 30 min. Uncover & brown top of cheese slightly.
3 c. cooked long-grain rice 8 oz sour cream 1 (4.5 oz) can chopped green chilies, 8 oz pkg Monterrey drained Jack cheese with 2 c. shredded cheddar cheese peppers, shredded (For milder flavor, use regular Monterey Jack cheese) Combine rice, sour cream & chilies. Layer half of rice mixture in a slightly greased 10x6 baking dish; top with half of Monterey Jack cheese. Repeat procedure; sprinkle with cheddar cheese. Bake, uncovered, at 350 for 15 minutes. Good served with burritos or enchiladas.
Billie June
1/2 large onion, chopped Sliced polish sausage 1 can diced tomatoes
Combine all & cook until tender (can use crock pot on low all day or all night). Serve over rice.
SPANISH RICE
2 c. uncooked long-grain rice 2 lg green peppers, chopped 2 lg stalks celery, chopped (optional) 2 t. cumin seeds, crushed (optional) 1 t. chili powder 6 c. water 8 oz can tomato sauce
Gloria Early
3 T. vegetable oil 2 medium onions finely chopped 1-1 1/2 t. salt 1/2 t. pepper 1/4 t. garlic powder
~~ She riseth also while it is yet night, and giveth meat to her household, and a portion to her maidens. ~~
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Heat oil over medium heat in a heavy saucepan; add rice & all other ingredients except water & tomato sauce. Cook until rice is browned, stirring often. Stir in water & tomato sauce; bring to a boil. Reduce heat to medium; cover & cook 25 minutes or until liquid is absorbed & rice is tender.
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APPLE PIE
2 cans cinnamon rolls 1/2 c. brown sugar 1/4 stick melted oleo
In a square Pyrex dish, place 1 can of cinnamon rolls (cinnamon side down). Pour apple pie filling over them. Place another can of rolls (cinnamon side down) over pie filling. Sprinkle brown sugar over this & then walnuts. Pour oleo over mixture. Bake at 350 for 20 minutes.
APPLE PIE
2 pie crusts divided in 1/2 - 10" 6 cups thinly sliced tart apples 1 t. cinnamon 1/4 t. cloves 2 T. butter
Donna Marsh
3/4 c. sugar 1/4 c. flour 1/4 t. nutmeg 2 T. water Cinnamon/sugar
Prepare pie crusts; set aside. Peel, core, & thinly slice apples. Place in large bowl & toss together with sugar, flour, cinnamon, nutmeg & cloves. Place evenly in pie crust. Place other pie crust on top. Cut 2 or 3 steam vents in top & sprinkle with cinnamon & sugar. Bake at 425 for 15 minutes; then reduce to 350 for 30 more minutes or until top is nicely browned.
Fork oil & ice water until milky. Add salt & flour until right consistency. Roll out as usual.
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BUTTERMILK PIE
1 1/2 c. sugar 1 T. flour 1/4 lb or 1/2 c. butter
Louise Dean
1 T. vanilla 2 whole eggs 1/2 c. buttermilk
1/4 c. flour 1 can milk + 2 c. milk 1 c. nuts (optional) 2 T. cocoa (if you want chocolate) 2 T. butter
Mix flour, cornstarch, eggs, sugar & 1 c. milk on high speed. Pour in large saucepan & add remaining milk. Cook on medium-high heat until thickened. Remove from heat & add 2 T. butter & 1 T. vanilla.
Mix all ingredients. Pour into unbaked pie crust. Bake at 400 until brown, then reduce heat & bake until firm. You can add 1/2 c. coconut to pie before baking (optional).
CHESS PIE
1 1/2 c. sugar 1 T. + 1 t. cornmeal 1 T. vinegar
BLUEBERRY PIE
Smith
2 pkgs graham crackers 1 carton medium size Cool Whip
Billie June
1 can blueberry pie filling
Combine first 5 ingredients. Stir in eggs. Mix thoroughly. Pour into unbaked pie shell. Bake at 350 for 50-55 minutes.
Put in thin layers, beginning with crackers, berries, & Cool Whip end with Cool Whip on top. Leave in refrigerator overnight.
CHOCOLATE PIE
3 T. cocoa 3 T. self-rising flour 1 t. vanilla extract 1 c. water 1 frozen deep dish pie crust
Gloria Early
1 c. sugar 1/2 stick margarine Pinch of salt 3 egg yolks 1 (16 oz) can evap. milk
BROWNIE PIE
1 box Brownie Mix 2 (8 oz) Cool Whip 1 (8 oz) instant chocolate pudding 8 oz cream cheese 1 Hersheys milk chocolate bar, shaved Bake brownie mix. Let cool completely. In another bowl mix cream cheese, 1 8-oz Cool Whip, & instant chocolate pudding. Mix well. Smooth on top of brownies. Top with Cool Whip & Hersheys shavings.
Mix cocoa, sugar, & flour. Add egg yolks; then add milk & water. Cook over low heat, stirring constantly. Add margarine while cooking. Pour into baked deep dish pie shell. Let chill until cold. Meringue: 3 egg whites beaten until stiff, add 1/4 t. cream of tartar while beating whites. When stiff, add 6 T. sugar & 1 t. vanilla. Beat again & put on pie. Brown top in 350 oven.
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Gloria Early
COCONUT-PINEAPPLE PIE
Early
1 c. sugar 1/2 can crushed pineapple, large, or 1 small can 1 t. vanilla
Ethel
3 eggs 1/2 c. coconut 2 T. melted butter
Cook over low to medium heat, stirring constantly. Cook until thickened. Pour into baked deep dish (frozen) pie crust. Beat 2 egg whites with 1/4 t. cream of tartar. Add 4 T. of sugar. (Coconut can be added to meringue.) Bake in 350 oven until golden.
Mix & bake at 325 until done in middle in unbaked pie crust.
COCONUT PIE
(Makes own crust)
1/4 c. butter 1 c. sugar 2 eggs
Gladys Shehee
1/4 c. self-rising flour 1 c. coconut 1 c. milk
Gloria Early
3/4 c. boiling water 1 c. cold milk 1 c. chopped peaches 1 c. (1/2 pt) vanilla ice cream
Beat sugar & butter well. Add eggs, 1 at a time. Then add flour & beat well. Add coconut & milk to flour mixture in slightly greased pie plate. Bake at 325 for 45 min or until firm.
COCONUT PIES
sister)
(makes 2) 3 eggs 1 c. milk 4 T. melted butter 2 shallow, frozen pie crusts
Dissolve Jell-O in boiling water. Add ice cream; stir until melted. Combine milk & pudding mix; beat at low speed for 2 min. Add gelatin mixture; whip until thick & fluffy. Fold in Cool Whip & chopped peaches. Spoon into pie shell & chill about 2 hours. (Garnish with additional Cool Whip & peaches.)
Grace
1 can blueberry, apple or cherry pie filling 2 sticks oleo
Smith
1 lg can crushed pineapple 1 Duncan Hines Cake mix Pecans
Mix well & pour into the two unbaked crusts. Bake for 30-40 minutes at 325 to 350.
Mix well & spread evenly in large casserole or baking dish. Put dry Duncan Hines cake mix over this. Add about 1 cup (or more) pecans on top of this, then chip 2 sticks oleo over this. Bake in 350 oven about an hour, or until browned.
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Shirley Culbertson
1 t. vanilla 1/3 t. salt 1 c. pecan halves
DREAM PIE
2 c. self-rising flour 1 c. chopped pecans 8 oz cream cheese 2 cans blueberry pie filling
Gloria Early
1 c. margarine 1 box powdered sugar 1 large Cool Whip
Combine sugar, syrup, salt & butter. Add vanilla & mix well. Add eggs. Mix well. Pour into 9" unbaked pie shell. Sprinkle pecans over top. Bake in preheated oven 325 approximately 45 minutes or until set.
Mix flour, margarine, & pecans; press in bottom of oblong pan & bake 30-40 minutes at 325. Let cool. Mix cream cheese, sugar & Cool Whip. Pour over the crust. Spread pie filling on the top. (Any flavor pie filling may be used.)
Billie June
FOOLISH PIE
1 c. white Karo syrup 2 T. oleo, melted 1/8 t. salt 1 c. pecans, chopped
Billie June
1 c. chopped pecans 1 c. sugar 1 t. vanilla Cool Whip
Smith
20 Ritz crackers, crushed 1 t. baking powder 3 egg whites, beaten stiff Crushed pineapple
In medium bowl with mixer at medium speed, beat eggs slightly. Beat in corn syrup, sugar, oleo, vanilla, & salt. Stir in chopped nuts. Pour into pastry shells. Bake at 325 oven for 55 to 60 minutes or until knife inserted halfway between center & edge comes out clean. Cool. A big scoop of Blue Bell vanilla ice cream goes great with this!
Mix Ritz, pecans, sugar & baking powder. Fold beaten egg whites & vanilla into other ingredients. Spread into buttered dish. Cook 24 minutes in preheated 325 oven. Refrigerate. When completely cooled, top with crushed pineapple in Cool Whip.
Louise Dean
3/4 c. sugar Pinch salt 2 T. margarine Cool Whip
~~ Where no wood is, there the fire goeth out: so where there is no talebearer, the strife ceaseth. ~~
Peel & slice peaches. Mix dry ingredients & combine with peaches. Pour into 9" unbaked pie crust. Dot with margarine. Cook at 400 about 40 minutes. Serve with Cool Whip, It's Good!
Ruth
Shirley Culbertson
1 can Angel Flake coconut 12 oz Cool Whip 1/2 c. chopped pecans 3 bananas Maraschino cherries (opt)
Place crust in 9 pie plate, pierce bottom & bake at 375 until golden brown. Set aside to cool. Combine in saucepan the sugar, salt & cornstarch. Add water slowly. Stir until completely dissolved. Place on burner, heat to boiling, stirring constantly. When thickened, add Jell-O. Stir well. Set aside until slightly cooled. Cover bottom of pie crust with part of sliced peaches. Cover peaches with 1/2 Jell-O mixture. Cover with sliced peaches; then cover with remaining mixture. Top with Cool Whip as desired. Refrigerate at least 2 hours before serving.
Cook pineapple, cornstarch & sugar over medium heat until thickened. Cool. Slice 3 bananas & divide between the 2 crusts. Sprinkle 1/4 c. chopped nuts over each pie. Divide pineapple mixture between the 2 pies & spread over nuts. Mix coconut into Cool Whip & spread over pie filling. Chill well. Garnish with cherries if desired.
Martha Early
1 square chocolate 1 c. sugar 1 t. vanilla
Shirley
1 c. water 3 T. cornstarch Red food coloring (opt) Cool Whip
Melt chocolate & butter over low heat. Add unbeaten eggs, sugar & flour. Beat well. Add vanilla & nuts. Pour into greased pie plate. Bake at 350 for 30 min (or until done). Serve warm with ice cream.
Mix sugar & cornstarch. Add water & bring to a boil until thick & clear (about 3 minutes). Add Jell-O. Blend well & cool. Wash & slice strawberries (about 1 pint) into cooled pie shell. Pour Jell-O mixture over strawberries & chill. Before serving, top with Cool Whip & garnish with whole strawberries.
Sarah Grimes
2 sticks oleo melted 2 c. sugar 1/2 t. vinegar
1 c. raisins 2 pie shells unbaked
2 t. vanilla 4th layer Beat until well mixed. Let stand until slightly thickened & Spread over 2nd layer. Spread remaining Cool Whip on top. Sprinkle with chopped pecans.
Beat eggs slightly. Add other ingredients. Pour into 2 unbaked pie shells & bake at 300 for 50 to 55 minutes.
Gloria Early
1 can Eagle Brand 1/2 c. lime juice 1/3 c. sugar 1/2 t. vanilla
Georgianna Hughes
1 c. sugar 1 c. milk
Preheat oven to 350. Beat egg yolks; stir in Eagle Brand, lime juice, & food coloring. Pour into crust. Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar & vanilla beating until stiff. Spread on top of pie; seal carefully to edge of crust. Bake 12 to 15 minutes until golden brown. Cool. Chill before serving. Lemon Ice Box Pie Same as above with these changes: instead of lime juice, use lemon juice & a few drops of yellow food coloring, not green.
Preheat oven to 325. Melt margarine in 9x13" casserole dish in oven. Mix flour, sugar & milk together & add to melted margarine. Spoon in peach pie filling & bake for about 1 hour.
LAYER PIE
Smith
1st layer
Billie June
Mix sugar, meal & flour. Beat eggs & blend in sugar. Add remaining ingredients. Pour into unbaked pie crust & bake at 375 until golden brown.
Paula
1 c. sugar 1 1/2 c. cold water 1/4 c. lemon juice 3 egg whites 1/3 c. sugar
Spradley
1/4 c. Argo cornstarch 3 egg yolks slightly beaten Grated peel of 1 lemon 1 baked 9" pie crust 1 T. margarine
2nd layer 1 1/2 c. Cool Whip 8 oz cream cheese 1 c. powdered sugar Beat until creamy, pour onto crust. 3rd layer 1 small pkg instant vanilla pudding 2 1/2 c. milk 1 small pkg instant choc. pudding
In medium saucepan combine 1 c. sugar & cornstarch. Gradually stir in water until smooth. Stir in egg yolks, stirring constantly. Bring to boil over medium heat & boil 1 minute. Remove from heat.
Stir in lemon peel, margarine & lemon juice. Spoon hot filling into crust. In small mixer bowl, beat egg whites at high speed until foamy. Gradually beat in remaining 1/3 c. sugar until stiff peaks form. Spread meringue evenly over hot filling, sealing to crust. Bake in 350 oven 15-20 minutes or until golden. Cool on rack. Refrigerate. Makes 8 servings.
Donna
Billie June
Blend cornstarch, sugar & salt in saucepan; stir in water gradually. Cook over medium heat, stirring constant until it boils. Boil 1 minute. Stir 1/2 the mixture slowly into the egg yolks; stir back into saucepan. Cook over low heat, 2 minutes. Remove. Add butter, lemon rind & lemon juice. Pour into BAKED shell. Beat egg whites & cream of tartar until foamy. Beat in sugar gradually until stiff & glossy. Cover pie filling; be sure it touches the crust. Bake at 350 for 15-20 minutes until meringue is golden.
Mix together milk & juice. Add drained pineapple & peaches. Add pecans & coconut; then fold in Cool Whip. Stir well & pour into 2 graham cracker crusts. Chill for 2 hours before serving.
LEMON PIE
2 pkgs lemon Kool-Aid 1 container Cool Whip
Ruth Reynolds
1 can Eagle Brand 1 graham cracker crust
Mix together Kool-Aid & Eagle Brand milk. Stir by hand, do not use a mixer. Add Cool Whip, pour into graham cracker crust & chill. NOTE: You may use any flavor Kool-Aid. For strawberry pie, slice fresh strawberries on top.
Ruth
1 can Eagle Brand 1 stick oleo 1 c. coconut
Blend cream cheese, condensed milk, & Cool Whip & set back in fridge. Brown coconut & pecans in butter. Layer creamy mixture & coconut mixture in layers. Top with coconut mixture.
Linda Russell
3/4 c. powdered sugar 2 T. milk 1 graham cracker pie crust
Mix cream cheese, sugar, peanut butter, & milk together until smooth & creamy. Add Cool Whip & blend. Pour mixture into pie crust & chill.
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Gloria Early
1 medium orange 8 oz Cool Whip
Nell Maloy
1/4 c. Karo syrup 2 c. crushed Honey Nut corn flakes Vanilla ice cream
Mix milk with juice of orange & grated rind. Add lemon juice & fold in Cool Whip. Pour into graham cracker crust & chill before serving. 6-8 servings.
Shirley Culbertson
Mix & melt together syrup, peanut butter & oleo; add corn flakes. Spray pie pan with Pam. Spread mixture into pan. Freeze for 15 minutes or until firm. Fill frozen pie crust with vanilla ice cream that has been softened; refreeze. Topping: 1 dry icing mix 2 T. peanut butter 1 (17 1/2 oz) can milk 1 stick oleo
8 oz cream cheese 1 c. confectioners sugar 8 oz Cool Whip 1 graham cracker crust 1/2 c. peanut butter, smooth or crunchy Mix cream cheese & sugar well. Stir in peanut butter. Fold in Cool Whip. Pour into graham cracker crust. Chill 1 hour. Drizzle chocolate syrup over the top & garnish with extra Cool Whip.
Melt together icing mix, peanut butter, milk & oleo. Serve warm over pie.
Gloria Early
1 box instant pudding (any flavor)
PEAR COBBLER
1 stick oleo, melted 1 c. self-rising flour Small can of crushed pineapple with juice 1 c. sugar 1 c. milk Can of pears Cinnamon
Martha Early
Mix Cool Whip & peanut butter. Add dry pudding to mixture. Pour into crust of your choice. Refrigerate.
Cool until thick. Pour over pastry after strawberries have been sliced into shell. Place in refrigerator for about 2 hours. Top with Cool Whip or whipped cream.
Melt margarine. Mix flour & sugar with milk. Set aside. In baking dish place half of melted oleo & mix other half into flour mixture. Pour pears over melted butter & then crushed pineapple over pears. Pour flour mixture over pineapple & sprinkle with cinnamon. Bake on 350 until golden & bubbly.
Lena
Elaine Pate
1/3 c. flour 1/2 c. + 2 T. sugar 1 c. sour cream
Mix flour & salt, cut in shortening. Add ice water, pat flour around ball of dough. Roll on floured wax paper.
Ruth
Fill pie shell with sliced peaches. Blend flour, 1/2 c. sugar & salt. Stir in the sour cream & pour mixture over the peaches. Mix together 2 T. sugar & cinnamon & sprinkle over pie. Bake in preheated 350 oven for 30 to 40 minutes.
STRAWBERRY PIE
1 can Eagle Brand 1 sm pkg (sugar-free) Jell-O dissolve in strawberry juice
Gloria Early
1 lg Cool Whip (Lite) 16 oz frozen strawberries
Mix cream cheese, powdered sugar, & Cool Whip & beat until smooth. Add pineapple mixing with a spoon. Put in pie shell & top with graham cracker crumbs. Refrigerate for 2 hours.
Jill Whigham
1 (8 oz) 7-Up Red Food Coloring Sliced Strawberries
Mix well & pour into large graham cracker crust. Refrigerate for at least 2 hours.
Shirley Culbertson
1 T. cornstarch
4 c. sliced Golden Delicious apples 1/4 t. nutmeg
TOLL-HOUSE PIE
2 eggs 1/2 c. flour 1/2 c. sugar 1/2 c. packed brown sugar
Donna Marsh
1 c. room temp butter 6 oz pkg chocolate chips 1 c. chopped nuts Ice cream (optional)
Mix cornstarch, Sweet 'N Low & apple juice concentrate. Cook, stirring, until it begins to clear. Stir in apples & spices. Pour into unbaked pie crust & top with crust. Bake 35-45 min. at 350.
In large bowl, beat eggs until foamy. Add flour, sugars; beat until well blended. Blend in butter. Stir in chocolate chips & nuts. Pour into UNBAKED pie shell. Bake until set at 325 for about 50 minutes. Serve warm with ice cream.
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Ruby Flowers
1/4 c. melted butter 1 T. cornmeal 1 1/2 c. sugar
Gloria Early
1 stick oleo, melted 1 c. sugar 1/3 c. Pet milk 2 shallow frozen pie crusts
Mix & pour into unbaked pie crust. Bake at 350 until done.
Mix well. (Nothing will thoroughly mash the potatoes & mix this with your hand!) Bake in 2 unbaked pie crusts for 40 minutes at 350. one of Daddys favorites
Mix together & spread into 2 pie pans. Set aside. Filling: 1 env Dream Whip 1/2 t. vanilla 1/3 c. lemon juice Cut-up pecans 3/4 c. cold milk 1 can Eagle Brand 1 can cherry pie filling
Mix together eggs, Karo syrup & vanilla. Then add sugar & flour. Then add pecans. Mix well & pour into uncooked pie crust. Bake in a 350 oven for about 35 minutes.
Mix Dream Whip with milk & vanilla. Beat with mixer until it starts getting stiff. Then add Eagle Brand & lemon juice. Beat until firm. Then spread in equal mounts in pie pans. Divide cherry pie filling & spread over each pie. Sprinkle with small cut-up pecans.
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AMBROSIA SALAD
16 oz can pineapple chunks, drained 8 oz can crushed pineapple with juice 1 small pistachio pudding mix
Helen Quates
1 c. coconut 12-oz. Cool Whip 1 c. mini marshmallows 1 c. chopped nuts
BLUEBERRY SALAD
Smith
1 lg grape Jell-O or 2 small 1 (#2) can crushed pineapple (use juice to make 2 c. water) 1 (#2) can blueberry pie filling 1 t. vanilla
Billie June
1 c. chopped pecans 8 oz cream cheese 1/2 c. sugar 8 oz sour cream
Sprinkle pudding mix over pineapple, stir, & let set 3 minutes. Mix nuts & coconut; fold into pineapple. Fold in Cool Whip & marshmallows. Refrigerate 3 or 4 hours before serving.
APRICOT SALAD
1 lg. can crushed pineapple with juice 8 oz Cool Whip
Gladys Shehee
1 lg pkg apricot Jell-O 2 c. buttermilk 1 c. pecans (optional)
Dissolve Jell-0 with pineapple juice & hot water to make 2 cups (use hot water first). Mix with pineapple, blueberry pie filling, & nuts. Pour in casserole dish & refrigerate. Blend together with blender the cream cheese, sugar, sour cream, & vanilla. Spread on top. Refrigerate until served.
BROCCOLI-CAULIFLOWER SALAD
Coffee
2 cups bite-size raw cauliflower 4-6 green onions including tops 1/4 c. vinegar
Wanda
Heat pineapple in a saucepan. Add box of Jell-O. Cool completely. Add buttermilk & Cool Whip. Mix all together & pour into a glass dish to congeal.
Hazel Lee
1 lg Cool Whip 1 1/2 c. chopped nuts 1 can Eagle Brand milk 3 large bananas
Mix raw vegetables in a bowl. In a jar combine ingredients for dressing. Blend well & pour over vegetables. Refrigerate for 12 hours will keep for 3 days.
BROCCOLI SALAD
1 bunch broccoli 14 oz. red seedless grapes 1 sm pkg sunflower seeds 1 c. mayonnaise 1 T. vinegar
Julie Smith
1 c. chopped celery 1/2 lb. bacon, fried crispy & crumbled 1/3 c. sugar
Combine Cool Whip & Eagle Brand in bowl. Beat well. Fold in remaining ingredients as you wish & mix slightly. Chill well.
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Mix together (save grapes, sunflower seeds & bacon to mix in just before serving.) You may use 2 bunches of broccoli for this amount of grapes. Mix mayonnaise, sugar & vinegar in small bowl; then pour over broccoli mixture.
Gloria Early
1 c. cold water 1/4 c. vinegar 1/2 T. salt 3 c. shredded cabbage 1 c. diced celery
Mix mayonnaise, milk & Hidden Valley. Layer above vegetables & cover with dressing. Let set.
CHICKEN SALAD
3 c. diced cooked chicken 1 t. salt 1/4 c. chopped pickle 1/4 t. pepper
Elaine Pate
1/2 c. diced celery 1/2 c. mayonnaise 3 T. lemon juice
Dissolve Jell-O in hot water. Blend in mayonnaise, cold water, vinegar, & salt. Chill until partially set. Beat until fluffy. Fold in other ingredients. Pour into mold or oblong dish. Chill until firm. Serve unmolded onto lettuce bed or cut individual servings. Garnish with radish roses & bell pepper rings. Serves 6-8 (Delicious with meats.)
CORN SALAD
Livingston
18 ears corn 6 red sweet peppers 1/2 teacup salt 1 lb. sugar 3 pts. vinegar
Christine
6 green peppers 10 onions, chopped fine 1/2 box mustard 1 t. turmeric
Combine chicken, celery & salt combine mayonnaise, pickles, lemon juice & pepper. Pour over chicken mixture. Let chill 1 hour; serve on lettuce leaves.
Grate corn from cob & grind other ingredients fine. Mix all together & cook 30 minutes. Mix mustard, turmeric with vinegar. Pour over ingredients. Let get hot & put in jars & seal.
Combine & bring to a boil. Chill until syrupy. Then add: 8 oz cream cheese 1 sm Cool Whip 1 c. chopped nuts
CORNBREAD SALAD
8-1/2 oz. cornbread or muffin mix (Jiffy) 1/3 c. milk 4 med. tomatoes, chopped 1/2 c. sweet pickle relish
Gloria Early
1 egg 1 med. onion, chopped 1 green pepper, chopped 9 slices bacon, cooked & crumbled
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Combine muffin mix, egg & milk. Stir well. Bake at 400 for 15-20 min. Cool, crumble, & set aside. Combine tomatoes, pepper, onion, 1/2 c. relish & bacon. Toss all gently. Set aside. Combine 1 1/2 c. mayonnaise & 1/4 c. sweet pickle relish. Stir well & set aside. Layer half each of cornbread, tomato mixture, & mayonnaise mixture. Repeat layers, cover, & chill at least 2 hrs. (Better if made the day before.)
Gloria Early
1 1/2 c. boiling water 1 lg. cream cheese 1 lg. can cranberry sauce 1/2 c. chopped pecans
CRAB SALAD
Smith
2 pkgs imitation crab meat, chopped 1 c. green onions, chopped Salt & pepper to taste Mix & refrigerate overnight.
Billie June
1 c. celery, chopped Mayonnaise to taste
Dissolve Jell-O in boiling water; set aside to cool. Mix cream cheese & cranberry sauce with mixer. Add pecans. Stir with spoon & combine (using spoon) with Jell-O mixture. Pour into oblong, glass dish & chill until firm. Delicious with smoked turkey.
CRANBERRY SALAD
8 oz cream cheese 1 can whole cranberry sauce 1 sm can crushed pineapple, drained 8 oz Cool Whip
Helen Quates
3 T. sugar 2 T. mayonnaise 1/2 c. chopped nuts
CRACKER SALAD
1 pkg crackers, crumbled 1 c. sweet pickles 1 small jar pimientos 1 pint mayonnaise Chopped ham (optional)
Mix together the first 3 ingredients. Then add cranberry sauce, pineapple, & nuts; fold in Cool Whip. Put in paper cupcake holders in muffin tins; freeze. Remove paper & serve.
Crumble the crackers; add the remaining ingredients. Mix well; refrigerate until served.
Combine all ingredients. Mix well. Cover & refrigerate until served.
heat & pour over vegetables. Refrigerate 3-12 hours. Pour off liquid & serve chilled.
Gladys Shehee
1 3/4 c. Cool Whip 1/3 c. cold water 1/2 c. plain yogurt 1/4 c. chopped nuts
Billie June
Dissolve Jell-O in boiling water. Add cold water. Chill until slightly thickened. Blend yogurt into Cool Whip. Blend in gelatin. Stir in peaches & nuts. Pour in 8x4 loaf pan. Chill until firm. Unmold & garnish with peach slices.
P. Giesler
2 bananas, sliced 1 c. chopped nuts 3/4 c. sugar
Gloria Early
2 T. sugar 8-oz cream cheese 1 c. milk 2 T. mayonnaise
Make Jell-O & refrigerate until partially set. Cream or beat the cream cheese, mayonnaise & sugar. Add pineapple & mix well. Beat Dream Whip with milk until stiff. Fold this Dream Whip mixture into cream-cheese pineapple mixture. Fold Jell-O into this mixture. Put in flat or shallow container & refrigerate. Cut into squares to serve.
Cream sugar & cream cheese, add fruit & nuts (pecans or walnuts). Fold in Cool Whip. Freeze. Set out 10 minutes before serving. Cut in squares. This is delicious with grilled meats.
FRUIT SALAD
Grimes
1/2 pt whipping cream 1 lg crushed pineapple & juice 4 diced apples 1/2 c. maraschino cherries, chopped (optional)
Sarah
Linda Russell
1/2 c. vinegar 1/2 c. oil 1 c. sugar 1 t. salt
Cook cream, flour, sugar & pineapple until thickened. Cool. Add apples & nuts. May add cherries.
Drain & combine vegetables with green pepper & onion. Combine remaining ingredients in saucepan & bring to a boil. Remove from
Drain fruit well. Combine all ingredients, cover, & refrigerate the day before serving.
~~ Sunlight doesn't ripen tomatoes. Warmth does. So find a warm spot near the stove or dishwasher. ~~
Gloria Early
1/4 c. melted margarine 2 bananas 1 can Eagle Brand milk 1 med. bottle cherries 1 small can coconut
FRUIT SALAD
sister)
1 can mandarin oranges, drained 1 (10 oz) pkg frozen strawberries 1 can pineapple chunks, drained (reserve juice)
Crush vanilla wafers & mix with butter in the bottom of a 9x13 dish. Slice bananas & layer on top of crust. Add layer of pineapple. Mix Eagle Brand & lemon juice; pour on top of pineapple. Add layer of cherries, walnuts, & coconut. Top with Cool Whip & garnish with cherries & walnuts.
Chill all fruit in can. Dip sliced bananas in reserved pineapple juice to keep them from darkening. Mix all ingredients together. Refrigerate. A favorite of BeverlysDelicious with pound cake.
Grace
2 sm pkg orange Jell-O 2 c. cold water 1 c. grated cheese
FRUIT SALAD
1 box instant vanilla pudding 1 can pineapple chunks 1 (12 oz) Cool Whip
Linda Russell
1 can fruit cocktail 1 can mandarin oranges
1 lg can crushed pineapple 2/3 c. sugar 1 lg container Cool Whip 1 c. chopped nuts
Drain fruit; add dry pudding mix to Cool Whip; add drained fruit & chill. Pecans can be added.
Heat pineapple & sugar to a boil. Add orange Jell-O. When dissolved, add cold water & refrigerate until almost congealed. Add Cool Whip, cheese & nuts. Add to mold & refrigerate until ready to use.
FRUIT SALAD
1/2 pkg miniature marshmallows 1 small jar maraschino cherries (chopped) 1 sm can pineapple chunks (I use tidbits)
June Broxson
1/2 pint sour cream 1 can coconut 1 can mandarin oranges
Gloria Early
1 T. lemon juice 1 T. grated onion 1 c. cooked rice 1 sm pkg slivered almonds 3 boiled eggs, chopped
1 stick margarine
1 (7 oz) pkg elbow macaroni 1 sm onion, finely chopped 2 hard-boiled eggs, chopped Salt to taste Pickle relish (optional) 1 family size can tuna Mayonnaise to taste
Mix all together. Put in a 10x10 baking dish. In a bowl, melt oleo. Add the heaping cup of corn flake crumbs to oleo. Stir well. Spread on top of salad. Top with almonds. Bake at 375 for 30 min.
Cool macaroni according to pkg directions. Drain & cool. Add remaining ingredients, using enough mayonnaise to hold together. Toss lightly & serve with crackers.
Donna Marsh
4 green onions, sliced 1/4 chopped green pepper 2 T. Bacos
Martha Early
Cook pasta according to package directions. Combine remaining ingredients & add to pasta. Add salt & pepper to taste. Makes 6 1/2 cups.
MACARONI SALAD
Smith
1 1/2 c. uncooked macaroni 1 medium chopped green pepper 1/2 med onion, chopped 2 med. tomatoes, cut into pieces 1-3 T. vinegar (3 white or 2 dark) 2 t. sugar Salt to taste
Donald J.
1/2 t. celery seed 5 chopped sweet pickles 1 carrot, chopped 2 T. mayonnaise 1/2 t. prepared mustard not dry)
MEXICAN SALAD
1 head lettuce 8-oz mild cheddar cheese 1 can kidney beans drained & washed 1 lb. ground beef browned & drained 2 pkgs small tortilla chips 1 small bottle 1000 Island or Italian dressing
Martha Early
4 tomatoes chopped 1 avocado chopped 1 medium onion, chopped 1 jar mexican hot sauce (optional)
Cook macaroni in salted water until almost dry. Mix all ingredients with warm macaroni. Pour dressing over & mix. Marinate for at least 1 hour before serving. Dressing: Mayonnaise Vinegar Sugar Salt Mustard
MACARONI-TUNA SALAD
Early
Ethel
Brown ground meat & drain. Add beans & simmer, covered. Set aside. In large bowl combine bite size pieces of lettuce, tomatoes, avocado, & chopped onion. Grate cheddar cheese & add to mixture. Mash 1 pkg of chips in the bag until there are no more
large pieces. Add ground beef & beans to salad. Add chips & mix well. Decorate top of salad with whole chips. Top individual serving with dressing.
Becky Hatcher
1 sm onion, chopped 1 c. shredded cheddar 2 tomatoes, chopped 8 oz sour cream
PEACH SALAD
2 sm peach Jell-O 1 pt vanilla ice cream Sm can peaches, save juice
Norma Coale
2 c. boiling water 1 c. cold water
Mix together all but sour cream & tortilla chips. Serve with sour cream.
Mix 1 Jell-O with 1 c. boiling water & add 1 pint of vanilla ice cream. (Optional a few cut up canned peaches) Let this gel. Mix another small peach Jell-O with 1 c. boiling water plus 1 c. cold water using the juice from the small can of peaches for this cup. Cut up remaining peaches to add to this mixture. Pour on top of gelled ice cream mixture & gel complete thing. Pretty in a round clear bowl.
PINEAPPLE-PEAR SALAD
1 #2 can pineapple, sliced, drained 1 #2 can pears, drained (keep juice)
Martha Early
2 pkg lemon gelatin Cool Whip
Gloria Early
1 lg pkg orange Jell-O (sugar free) 2 c. boiling water 1 c. grated cheddar cheese or chipped 1 sm can Pet milk Velveeta 2 T. mayonnaise 1 lg can crushed pineapple in own juice Mix Jello in boiling water. Add cheese & mayonnaise & mash with fork. Mix well before adding milk & undrained pineapple. Stir well. Pour into a 9x13 glass, oblong dish to congeal.
Cut pears & pineapple into small pieces. Reserve pineapple juice. Prepare gelatin according to pkg directions. Combine fruit & gelatin. Congeal. Dressing: 1/2 c. flour 2 T. butter 1 egg yolk, beaten Juice of 1 lemon 1/2 c. sugar 1/2 c. milk Juice drained from pears & pineapple
1 green chopped onion Mother Nature seasoning Grated Swiss cheese Mayonnaise/vinegar Salt, pepper
Mix sugar & flour. Add milk, egg yolk, butter & juices. Cook in double-boiler until thick. Cool. Spread dressing over firm gelatin. Sprinkle with grated American cheese & top with whipped cream or Cool Whip.
Layer in medium bowl, spinach, eggs, onion, & bacon. Mix mayonnaise with vinegar & seasonings until a smooth pouring consistency. Spread over layers. Top with cheese.
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Martha Early
1 pkg Cool Whip 1 pkg orange Jell-O, dry
Shirley
Mix cottage cheese, Cool Whip & pineapple. Sprinkle dry Jell-O over this & mix well.
SEVEN-LAYER SALAD
1 head lettuce 1 stalk celery 1 can LeSeur peas 1/2 c. Parmesan cheese Bacon bits if desired
Louise Dean
1 large bell pepper 2 small onions 3/4 c. mayonnaise 1 T. sugar
1st layer - cut lettuce into small pieces & cover bottom of container. 2nd layer - add chopped bell pepper. 3rd layer - add chopped celery. 4th layer - cut onions into thin small rounds & separate into rings. 5th layer - add can of peas. 6th layer - cover the entire dish with mayonnaise (seal edge of salad). 7th layer - sprinkle Parmesan cheese over mayonnaise & sprinkle sugar over cheese. Refrigerate overnight. Add bacon bits at serving time.
Mix cabbage, green pepper & onion, sprinkle with 1/2 c. cold water - chill. Soften gelatin in 1/4 c. cold water. Mix sugar, vinegar, celery seeds, salt & pepper in saucepan; bring to boil. Stir in softened gelatin. Cool until slightly thickened. Beat well (blender). Gradually beat in salad oil. Drain vegetables; pour dressing over the top. Mix lightly until well coated. May be served immediately or stored in refrigerator. Toss before serving.
Gloria Early
1 c. boiling water 1 c. chopped pecans 1 pt sour cream
Donna Marsh
2 chopped boiled eggs 6 fried bacon strips
Combine Jell-O with boiling water in a large bowl, stirring until JellO is dissolved. Then fold in strawberries with juice, drained pineapple, & pecans all at once. Fold in sour cream & pour in dish; refrigerate until ready to serve.
STRAWBERRY SALAD
Smith
(Prepare A Day Ahead) 1 lg pkg strawberry Jell-O 1 lg can crushed pineapple Chopped pecans
Billie June
Mix 3 cups hot water with Jell-O to dissolve in 9x13 dish. Add pineapple with juice & strawberry pie filling. Chill.
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Topping: 8 oz sour cream 1/2 c. sugar 8 oz cream cheese 1/2 t. vanilla
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Tammy Loyd/Donna
4-6 chopped green onions 1 c. slivered almonds, toasted
TACO SALAD
1 head of lettuce, chopped 1 can kidney beans drained 1 (5 ) bag taco-flavored Doritos 1 lg ground beef browned & cooled Mix together, add dressing & toss.
Grace Smith
1 sm onion, chopped 1 c. shredded cheddar 4 tomatoes, chopped 1 sm bottle Catalina
Donna Marsh
ZEBRA SALAD
Smith
1 pkg Double Stuff Oreos 1 jar cherries, chopped Mix & freeze.
Billie June
1 lg Cool Whip 1 c. chopped pecans
2 cans English peas (drained) 2-3 boiled eggs, chopped 1 small onion, chopped 1 sm jar pimiento 1/2 c. cheese, chopped in tiny squares Enough mayonnaise to hold together Mix. Add a little salt & pepper to taste. 6-8 servings.
Stir in flour & butter. Heat until smooth. Add milk gradually. Cook until hot throughout. Add potatoes & onions (better to saut the onions). Simmer 10-20 minutes. Add rest of ingredients. Stir until cheese is melted.
June
Brown ground beef & drain. Add frozen vegetables, onion, & canned tomatoes. Add 1 can of water to mixture. Season to taste. Simmer approx. 1 hour or until vegetables are done. NOTE: For a more tomatoey taste, add small can of tomato sauce.
~~ "If it takes a lot of words to say what you have in mind, give it more thought." ~~
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Helen Quates
1 celery rib, chopped 1/2 c. margarine 4 c. milk 1/2 c. cubed process American cheese or shredded cheddar 1 t. seasoned salt
TORTILLA SOUP
2 t. olive oil 1 t. minced garlic or garlic powder 8 c. chicken bouillon 1/2 c. tomato juice 1 T. cumin 2 t. chopped cilantro Monterrey Jack cheese, grated
Saut onion, celery, & carrot in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook & stir for 2 minutes or until thickened. Add soup, cheese, potatoes & seasoned salt; mix well. Cook & stir until cheese is melted & soup is heated thoroughly. Yield: 10-12 servings (3 quarts)
Saut onion, garlic, jalapeno pepper in olive oil until onions become transparent. Add bouillon, tomato juice, cumin, tomatoes, chili powder, oregano, & Hidden Valley Ranch mix & heat to a boil. Reduce heat & simmer for 30 minutes. Add cilantro & simmer for 5 minutes more. Serve hot with grated cheese on top.
TACO SOUP
3-4 lbs hamburger meat 1 lg can tomato sauce 2 cans hominy 1 can of diced tomatoes
B.J. Smith
3 med. onions, chopped 3 celery ribs, chopped 3 garlic cloves, can use garlic powder-1 t.) Salt & pepper to taste Parsley to garnish
Cook meat & drain. Pour all other ingredients in & let cook a while. Serve over Tostitos corn chips, with sour cream & cheddar cheese.
TEX-MEX SOUP
2 lbs. ground beef 1 can jalapeno Ranch Style Beans 1 onion, chopped 4 stalks celery, sliced 1/2 c. uncooked rice 1 t. garlic powder
Donna Marsh
4 c. chicken bouillon 1 can carrots 1 can corn 2-3 c. cubed potatoes 1 can diced tomatoes 1 t. chili powder
Place beans & enough water to cover in a saucepan; bring to a boil & boil for 2 minutes. Remove from the heat & soak for 1 hour. Drain & rinse beans. In a large kettle, place beans, ham bone or hocks & 3 qts water. Bring to boil. Reduce heat; cover & simmer 2 hours. Skim fat if necessary. Add onions, garlic, celery, parsley, potatoes, salt & pepper; simmer 1 hour longer. Remove meat & bones from the soup. Remove meat from the bones; dice & return to kettle. Heat through. Garnish with parsley or chives Yield: 8-10 servings (2 1/2 qts.)
Cook ground meat seasoned with garlic & chili powder. Drain off all grease. Add all other ingredients & let simmer for 2 hours.
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BELLE's BROCCOLI
Medium onion Velveeta cheese 1 jar (med.) mushrooms
Levelle Thompson
3 stalks celery 1 can mushroom soup Broccoli
Saut medium onion in butter with celery. Cook soup & mushrooms until mushrooms are tender. Melt Velveeta to taste in this. Add broccoli that has been cooked by package directions. Serve warm.
Gladys Shehee
Saut onion & celery in oleo. Add mushrooms, soup, & cheese. Cook until cheese is melted. Add to cooked broccoli (cooked by directions on box).
CANDIED CARROTS
1 lb. carrots 1 c. water 1/2 t. nutmeg or cinnamon
Gloria Early
1/2 c. brown sugar 1/2 stick butter Dash of salt
Cut carrots in thick slices. Mix all ingredients together. Place in boiler, cover & cook for 10-15 min. or until carrots are tender. Uncover & cook until heavy syrup is formed. (Be careful not to burn!) Makes 6-8 servings.
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Gloria Early
1 lemon, unpeeled 1 orange, unpeeled 1/2 c. orange juice 1 t. vanilla
CHEESE POTATOES
6 T. butter 6 T. plain flour 12 oz. Process American cheese 8 c. Irish potatoes, peeled, cubed, thinly sliced, & cooked 3 c. milk 3/4 t. salt 1/4 t. pepper Paprika
Gloria Early
Peel potatoes; cut potatoes, lemon, & orange into 1/4" thick slices. Place potato slices in a lightly greased 9x13" baking dish; arrange lemon & orange slices over potatoes. Combine melted butter & remaining 4 ingredients; pour over potato mixture. Cover & let stand 1 hour. Bake, uncovered, at 350 for 1 1/2 hr or until potatoes are tender, basting often with pan juices. Serve with a slotted spoon. Yield: 10 servings
Melt butter; add flour, salt & pepper. Cook over low heat, stirring until mixture is smooth & bubbly. Add milk all at once; cook & stir over medium heat until thickened & bubbly. Cook & stir 1 minute more. Remove from heat. Add cheese & stir until melted. Place potatoes in a large bowl; gently stir in cheese sauce. Transfer to a greased 2 1/2 qt. Baking dish. Sprinkle with paprika. Bake, uncovered, at 350 for 30 minutes. Yields: 6-8 servings
Gloria Early
1/2 t. pepper 4 med. baking potatoes, cut into 1/4" slices
CHEESY POTATOES
8 med. potatoes, peeled & cubed 8 oz sour cream 1 can cream of mushroom soup, undiluted
Gloria Early
3 oz cream cheese 8 oz Cheez Whiz Salt & pepper to taste
In a small bowl, combine soup, paprika, & pepper. In a greased 2 qt oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese. Cover; bake at 400 for 45 min. uncover; bake for 10 min. or until potatoes are fork tender. Yield: 6 servings.
Boil potatoes until tender & drain. Combine remaining ingredients in a glass bowl. Microwave until smooth; 2 1/2 min at a time stopping to stir occasionally with a wire whisk. Combine with potatoes. Pour into a greased 2 1/2 qt baking dish. Bake at 350 for 20-30 min or until bubbly.
COPPER PENNIES
2 cans carrots 1 onion sliced & rings separated 1 green pepper sliced thin 1 can tomato soup 1/4 white vinegar 1 t. Worcestershire sauce
~~ "How long a minute is, depends on which side of the bathroom door you're on." ~~
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Mix all ingredients in large glass dish. Store in refrigerator for at least 48 hours. Heat. Serve. 194
CORN NUGGETS
2 eggs 2 c. flour 1 t. salt 1 t. sugar 2 c. drained whole kernel corn
Martha Early
1 c. milk 3 t. baking powder 2 T. shortening 1/4 t. paprika
FRIED OKRA
Okra 1 egg 1/8 c. milk Oil Cornmeal Flour Salt
Donna Marsh
Beat eggs & stir in milk, flour, & other ingredients. Drop from spoon into deep fat & fry until brown.
Cut okra into 1/2 slices after washing. Combine mixture of 1/2 flour & 1/2 cornmeal, & dash salt. Combine egg & milk. Place okra in egg mixture first, then cornmeal mixture. Fry in hot oil until golden brown. Drain on paper towels.
Julie Smith
Linda Russell
1 egg Seasoning salt Beer
Cream potatoes as usual & add an envelope of Hidden Valley ranch dressing (dry)the one asking for milk, not buttermilk.
FRIED CORN
Elaine Pate
Cut corn from cob. Add small amount of milk or water (about 1 T. for each ear of corn) season with salt & pepper. Stir well. Melt small amount of butter in heavy skillet. Add corn mixture cook over low heat until corn is tender. Stir some as it cooks. Use 1 ear of corn per person.
Soak onions, french fries, or veggies in cold sugar water. Beat one egg, add salt & pepper, seasoning salt to taste. Add one cup flour, beat; add little beer. Beat, adding more beer until batter is like pancake mix. Drop coated onion rings into hot fresh oil. Watch. They only take minutes to brown.
FRIED OKRA
Okra Salt Corn meal Oil
Helen Quates
Cut okra into 1/2 slices after washing. Dredge through corn meal while wet. Fry in deep, hot grease. Drain on paper towel. Sprinkle with salt.
~~ Wisdom is the reward you get for a lifetime of listening when you'd have preferred to talk. ~~
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HAWAIIAN YAMS
Smith
2 1/2 c. sweet potatoes 1/2 stick butter, optional 1 egg 1 t. vanilla extract
Billie June
1/2 t. salt 1 c. sugar 1 c. Pet milk
Place in bottom of 9x13 pyrex dish margarine. Fill almost to top with potatoes. Salt & pepper top of potatoes. Mix soups with some minced onions & water. Pour this soup mixture over potatoes. Place sliced cheese on top. Optional: sliced onion & sprinkle with garlic salt over cheese. Cover with tin foil. Bake in 350 oven for 1 hour to 1 1/2 hours or until potatoes are tender. *Good to put chicken under potatoes & cook together.
Cream & bake at 350 for 30 minutes. Let cook for 20 minutes while preparing the topping. Topping: 1 lg can crushed pineapple with juice 1 c. sugar 3 t. cornstarch 1 small jar maraschino cherries & juice Small amt of red coloring (optional)
SQUASH PATTIES
Smith
2 c. grated yellow squash 1/4 c. + 2 T. flour (plain) 1/2 t. salt 2 t. sugar
Billie June
2 eggs 2 t. grated onion 1/8 t. pepper
Mix cornstarch & cherry juice; then add food coloring. Mix all ingredients & cook slowly until thickened. Pour over potatoes & serve.
Mix all ingredients. Melt 2 T. butter in skillet using medium heat. Drop by tablespoons. Fry until brown. Drain on paper towel.
Nell Maloy
2 eggs 3/4 c. milk Dash of black pepper Paprika Dash of Tobasco 3/4 t. salt
ITALIAN CORN
1 can whole kernel corn, reserve juice 1 c. dry macaroni 1/4 c. diced green pepper 1 c. diced processed cheese
Martha Early
1 can cream style corn 1/4 c. diced margarine 1/2 c. diced onion
Mix all ingredients together. Bake at 350 for 1 hour. Stir occasionally. Add reserved liquid & some milk if mixture seems dry.
SCALLOPED POTATOES
1/2 stick sliced margarine 1 can cream of mushroom soup 1 can cheddar cheese soup Sliced cheese
Gloria Early
Irish potatoes, sliced Salt & pepper to taste 1 can of water
Mix cracker crumbs with 1/2 stick of melted butter. Press into 8" pie plate. Saut until clear (but not brown) the onions in 2 T. butter. Spoon into crust. Beat eggs with milk, salt & pepper; pour over onions. Sprinkle cheese & paprika over onions. Bake at 350 for 30 minutes. Test with knife; when it comes out clean, it's ready. Garnish with parsley.
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Peel, dice, & soak eggplant in salt water OVERNIGHT in refrigerator. Soak bread crumbs in milk. Saut onions, celery, & green pepper in butter for 15 minutes. Place eggplant in boiler covered with FRESH water & cook until almost done. Mix bread, sauted veggies & eggplant together. Add eggs, pimiento & seasoning. Mix well. Place in baking dish & top with grated cheddar cheese. Bake at 350 until brown.
~~ Children have never been good at listening to their elders, but they have never failed to imitate them. ~~
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CARAMEL POPCORN
Marsh
1 stick butter 1 c. brown sugar 1/4 c. corn syrup 1/2 c. unpopped popcorn
Donna
Shirley Culbertson
2 boxes plain salt 12 lbs. white sugar
Combine butter, brown sugar, & corn syrup in pan & bring to a boil. (CAUTION: WILL BOIL OVER). Meanwhile pop popcorn (1/2 unpopped). Pour mixture over popcorn & place on greased cookie sheets. 250. 30 min. or until brown, stirring occasionally.
CHOCOLATE GRAVY
1 c. sugar 3 T. cocoa 3 T. butter Dash of salt 2 T. flour 1 c. milk 1 t. vanilla
Annette Burns
Mix sugar, flour, cocoa, & salt. Heat milk & add 1/2 cup to dry ingredients. Stir until thoroughly mixed. Add remaining 1/2 c. milk & cook until thickened, stirring all time. Serve over buttered biscuits.
Dissolve salt in water & pour over washed, whole cucumbers in a large churn. Weight cucumbers down so they will be under water. Let stand 14 days. (They will look ruined.) Remove from churn & wash them & the churn. Slice the cucumbers & return to the churn & cover with alum dissolved in water enough to cover the cucumbers. Let stay 24 hours. Wash again with water & wash the churn. Return to churn & cover with vinegar. Let stand 24 hours. Pour into sink & let drain. Do not wash this time. Tie several bags of pickling spices - maybe a T. in each bag - & layer the cucumbers, sugar & spices putting a good layer of sugar on top. Let stay until the sugar is all melted & they will be ready to eat. You can leave in the churn or put in jars. ~~This recipe was given to me by Sister Vivian Law of the Piedmont, AL congregation & is one of the best to me. ~~
Donna Marsh
Combine all ingredients in blender; process until smooth. Refrigerate. Makes about 1 1/4 c. Use as you would Eagle Brand.
Donna Marsh
1 c. water 1 T. oil Food coloring
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Mix all ingredients in a nonstick skillet. Cook over med. heat, stirring, until it forms a ball (about 5 minutes). Cool slightly & knead on countertop until smooth. Store, wrapped tightly in plastic, in refrigerator. The dough (unlike the commercial kind) hardens on standing -- great for making permanent "treasures".
Billie June
1/3 c. cooking oil 1/2 t. salt
JERKY
6 T. liquid smoke 4 T. worcestershire sauce 2 T. Tobasco 4 T. course black pepper 2 pkgs meat marinade (Durkee, McCormick)
Donna Marsh
4 T. soy sauce 4 T. Accent 2 T. garlic salt 2 c. water Meat cut 1/8" thick in strips
Brown sausage meat; drain grease out. Set aside. In the same skillet put self-rising flour, cooking oil, salt & pepper. Lightly brown the flour in the oil, stirring constantly. Add enough milk to make the thickness you like your gravy. Cook slowly for a few minutes. Serve over biscuits. (Make 2-1/2 to 3 cups.)
SUGAR-COATED PEANUTS
2 cups raw peanuts 1/2 cup water 1 cup sugar
Martha Early
PEAR SPREAD
Christine Livingston
Cook on high heat stirring until crisp-[all water evaporates]. Then place in a broiler pan in 300 oven & roast for 15 minutes.
1/2 bushel of pears (grind them, steam them, until tender in the same juice). - should make 2 cups. Take 2 cups of pears. Combine 1 cup sugar with 1 cup flour & add to pears. Add 1 box raisins & 1 box coconut. Cook until thick. Stir to keep from scorching. Makes 7 jars.
TOMATO GRAVY
Smith
1/4 c. chopped onion 1/4 chopped green pepper 1 T. oil 8 oz. chopped undrained tomatoes
Billie June
1/2 t. chili powder 1/8 t. pepper or to taste 1/4 t. sugar 2 t. flour
ROASTED PECANS
1/2 c. salt 1 qt. pecans
Shirley Culbertson
1 gallon water
Dissolve salt in water & add pecans. Let set 30 min. Drain well for about 15 min. on dish towels. Roast in oven for about 30 min. at 325.
Cook onion & green pepper in oil in a saucepan over med. heat, stirring constantly; add flour & stir until smooth. Cook 1 min., stirring. Add tomatoes & last 3 ingredients. Bring to a boil. Remove from heat. 203
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Appetizers
Page WHITE TRASH
1 box Crispix cereal or Rice Chex 1 pkg white choc. morsels or bark 1 pkg pretzel sticks (optional)
Donna Marsh
1 pkg little marshmallows 2 c. peanuts
Melt white choc. morsels & pour over other ingredients in very large bowl. Toss to coat. When cooled, break apart into chunks.
Cheese Ball ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cream Dip ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Creamy Salsa Dip ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fried Cheese ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Green Tomato Salsa ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Hidden Valley Ranch Dip ~~~~~~~~~~~~~~~~~~~~ Hidden Valley Ranch Pinwheels ~~~~~~~~~~~~ Party Cheese Ball ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Party Starter Bean Dip ~~~~~~~~~~~~~~~~~~~~ Sandys Pimiento & Cheese ~~~~~~~~~~~~~~~~~~~~ Sausage Balls ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Seven-Layer Dip ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Shelley Style Sausage Cheese Dip ~~~~~~~~~~~~ Spinach Dip ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Taco Party Wings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Tangy Cheese Ball ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Tortilla Roll-ups ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Tuna Ball ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Veggie Bites ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 1 1 1 2 2 2 3 3 4 4 4 5 5 5 6 6 6 7
Beverages
Banana Slush ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 8 Easy & Delicious Punch ~~~~~~~~~~~~~~~~~~~~ 8 Kool-Aid Punch ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 8 Lime Punch ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 9 Orange Julius ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 9 Smoothie Banana ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 9 Spiced Tea ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 10 Strawberry Spritzer ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 10 204 Strawberry Punch ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 10 Sunshine Fizz ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 11 White Grape Drink ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 11
Breads
Bacon & Cheese Muffins ~~~~~~~~~~~~~~~~~~~~~~ Banana Date Nut Bread ~~~~~~~~~~~~~~~~~~~~~ B.J.s Biscuits ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Blueberry Buttermilk Muffins ~~~~~~~~~~~~~~~~~~~~~~ Broccoli Bread ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Broccoli Bread ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Church Communion Bread ~~~~~~~~~~~~~~~~~~~~~~ Corn Meal Muffins ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Easy Coffee Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Easy Pineapple Buns ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fried Corn Bread ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fried Cornbread ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Hardees Biscuits ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Hidden Valley Ranch Oyster Crackers ~~~~~ Home-Made Bread ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Hushpuppies ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Lees Favorite Cheese Biscuits ~~~~~~~~~~~~~ Mexican Corn Bread ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Oatmeal Pancake/Waffle Mix ~~~~~~~~~~~~~~~~~~~~~~ Orange Blossom Muffins ~~~~~~~~~~~~~~~~~~~~~ Pam Freemans Hot Rolls ~~~~~~~~~~~~~~~~~~~~~ Pan Cakes ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pineapple/Zucchini Bread ~~~~~~~~~~~~~~~~~~~~~ Pizza Crust ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Red Lobsters Cheese Biscuits ~~~~~~~~~~~~~ Sopapillas ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Sour Cream Biscuits ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Squash Dressing ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Whole Wheat Pancake/Waffle Mix ~~~~~~~~~~~~~ Yeast Rolls ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Zucchini Bread ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 12 12 13 13 14 14 14 15 15 15 16 16 16 16 17 17 18 18 18 19 19 19 20 21 21 21 21 22 22 22 23
Cakes
Angel Food Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Apple Chip Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Apple Layer Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Blueberry Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Boston Globe Confidential Chat Chocolate Wowie Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Butter Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Butterfinger Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Buttermilk Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Butter Nut Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Caramel Peanut Butter Cake ~~~~~~~~~~~~~~~~~~~~~ Carrot Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cheesy Pound Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chest Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chocolate Gooey Butter Cake ~~~~~~~~~~~~ Chocolate Italian Cream Cheese Cake ~~~~ Chocolate Pound Cake ~~~~~~~~~~~~~~~~~~~~~ Chocolate Square Cake ~~~~~~~~~~~~~~~~~~~~~ Chocolate Toasted Pecan Cake ~~~~~~~~~~~~~ Citrus Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Coca-Cola Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Coconut Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Coconut-Pecan Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Coconut Poppy Seed Cake ~~~~~~~~~~~~~~~~~~~~~ Coconut Pound Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cracker Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cream Cheese Cupcakes ~~~~~~~~~~~~~~~~~~~~ Cream Cheese Pound Cake ~~~~~~~~~~~~~~~~~~~~ Day-Ahead Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Devils Food Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Devil's Food Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Diabetic Date-Nut Cake ~~~~~~~~~~~~~~~~~~~~~ Different German Chocolate Cake ~~~~~~~~~~~~~ 24 24 25 25 26 26 27 27 28 28 29 29 30 30 31 32 33 33 33 34 34 35 35 35 36 36 36 37 37 38 38 39
39 40 40 41 41 42 42 43 43 44 44 44 45 45 46 47 47 48 49 49 50 50 51 51 52 53 53 54 55 55 56 56 57 57 58 58 Red Velvet Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Red Velvet Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Roasted Peanut Layer Cake ~~~~~~~~~~~~~~~~~~~~~ Romanoff Roll ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Seven-Up Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Snow Ball Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Sour Cream Pound Cake ~~~~~~~~~~~~~~~~~~~~~ Strawberry Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Strawberry Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Sun Drop Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Tea Pound Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Texas Sheet Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Toasted Butter Pecan Cake ~~~~~~~~~~~~~~~~~~~~~ Tunnel of Fudge Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Tutti-Fruitti Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Twelve-Layer Chocolate Cake ~~~~~~~~~~~~ Vanilla Wafer Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Watergate Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Weatherman Willard Scotts Hot Fudge Cake ~~~ Whipping Cream Pound Cake ~~~~~~~~~~~~ Whole Wheat Carrot Cake ~~~~~~~~~~~~~~~~~~~~ 59 59 60 61 61 61 62 63 63 63 64 65 65 66 66 67 67 68 68 69 69
Dirt Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Dream Whip Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Five-Flavor Pound Cake ~~~~~~~~~~~~~~~~~~~~~ Fruit Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fruit Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fruit Cocktail Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ German Chocolate Upside-Down Cake ~~~~~ Graham Cracker Cake ~~~~~~~~~~~~~~~~~~~~~~ Ground Pecan Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Hawaiian Sheet Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Icebox Fruit Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Italian Cream Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Jewish Apple Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Karo Fat-Free Chocolate Cake ~~~~~~~~~~~~~ Lady Baltimore Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Lane Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Lane Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Lemon Cheese Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Lemon Pecan Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Luscious Lemon Poke Cake ~~~~~~~~~~~~~~~~~~~~~~ Ma Earlys Pound Cake ~~~~~~~~~~~~~~~~~~~~~~ Mandarin Orange Cake ~~~~~~~~~~~~~~~~~~~~~~ Mary Ellen Smith's Pound Cake ~~~~~~~~~~~~~ Mexican Fruit Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Mississippi Mud Cake ~~~~~~~~~~~~~~~~~~~~~ Never Fail Pound Cake ~~~~~~~~~~~~~~~~~~~~~ Nine-Layer Chocolate Peanut Butter Cake ~~~~ Orange Slice Fruit Cake ~~~~~~~~~~~~~~~~~~~~~ Out of This World Cake ~~~~~~~~~~~~~~~~~~~~~ Peanut Butter Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Peanut Butter Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pina Colada Cake Pound Cake ~~~~~~~~~~~~ Pineapple Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pound Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pumpkin Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Red Velvet Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
74 74 75 75 75 76 76 76 Mexican Casserole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Mexican Casserole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Mexican-Flavored Casserole ~~~~~~~~~~~~~~~~~~~~ Pineapple Casserole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pizza-Flavored Casserole ~~~~~~~~~~~~~~~~~~~~~ Pork and Bean Casserole ~~~~~~~~~~~~~~~~~~~~~ Ritzy Potato Casserole ~~~~~~~~~~~~~~~~~~~~~ Sausage Egg Casserole ~~~~~~~~~~~~~~~~~~~~~ Shoe Peg Corn Casserole ~~~~~~~~~~~~~~~~~~~~~ Squash Casserole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Squash Casserole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Squash Casserole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Squash Casserole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Squash Casserole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Sweet Potato Casserole ~~~~~~~~~~~~~~~~~~~~~ Sweet Potato Casserole ~~~~~~~~~~~~~~~~~~~~~ Sweet Potato Casserole ~~~~~~~~~~~~~~~~~~~~~ Swiss Chicken Casserole ~~~~~~~~~~~~~~~~~~~~~ Tater Tot Casserole ~~~~~~~~~~~~~~~~~~~~~ Tuna Casserole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Veg-All Casserole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Yammy Getty ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Yellow Rice Casserole ~~~~~~~~~~~~~~~~~~~~ 85 86 86 87 87 88 88 88 89 89 89 90 90 90 91 91 92 92 93 93 93 94 94
Orange-Pineapple Sherbet ~~~~~~~~~~~~~~~~~~~~~ Peanut Brittle ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Peanut Patties ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Quick Microwave Fudge ~~~~~~~~~~~~~~~~~~~~~ Rice Krispy Date Balls ~~~~~~~~~~~~~~~~~~~~~ Six Million Dollar Candy ~~~~~~~~~~~~~~~~~~~~~ Sugarless Ice Cream ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Texas Millionaires ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Casseroles
Breakfast Casserole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Broccoli Casserole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Broccoli Casserole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Broccoli & Chicken Casserole ~~~~~~~~~~~ Broccoli & Rice Casserole ~~~~~~~~~~~~~~~~~~~ Buddy Ebsens Potato Casserole ~~~~~~~~~~~ Chicken Almond Casserole ~~~~~~~~~~~~~~~~~~~~ Chicken And Broccoli Casserole ~~~~~~~~~~~ Chicken Casserole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chicken Casserole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chicken Casserole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chicken Casserole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chilies Rellenos Casserole ~~~~~~~~~~~~~~~~~~~~ Corn Casserole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Enchilada Casserole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Enchilada Casserole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fiesta Casserole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Green Bean Casserole ~~~~~~~~~~~~~~~~~~~~ Green Rice/Broccoli Casserole ~~~~~~~~~~~~ Hash Brown Casserole ~~~~~~~~~~~~~~~~~~~~ Hash Brown Potato Casserole ~~~~~~~~~~~~ Jalapeno Cheese Grits Casserole ~~~~~~~~~~~~ Macaroni Casserole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Macaroni Casserole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 77 77 77 78 78 79 79 79 80 80 80 81 81 81 82 82 83 83 84 84 84 85 85 85
Desserts
100 Years Old Cookies ~~~~~~~~~~~~~~~~~~~~ Alices Dessert ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Apple Enchiladas ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Apple Good Stuff ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Apple Turnovers ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Baby Ruth Bars ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Banana Pudding ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Blueberry Torte ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 95 95 96 96 96 97 97 98
98 98 99 99 99 100 100 101 101 102 102 103 104 104 105 105 105 106 106 106 107 107 108 108 109 109 110 110 111 111 111 112 112 112 113 113 Old-Fashioned Teacakes ~~~~~~~~~~~~~~~~~~~~~ Oreo Cookies ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Oreo Dessert ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pay Day Bars ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Peanut Butter Balls ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Peanut Butter Cheese Cake ~~~~~~~~~~~~~~~~~~~~~ Peanut Butter Logs ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Reese Cups ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Reese Cups ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Rice Krispy Yummy Bars ~~~~~~~~~~~~~~~~~~~~ Sand Tarts ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Self-Filled Cupcakes ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Shortbread Cookies ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Shortbread-Pecan Fingers ~~~~~~~~~~~~~~~~~~~~~ Snickerdoodles ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Sour Cream Banana Pudding ~~~~~~~~~~~~~~~~~~~~~ Speedy Little Devils ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Strawberry Pizza ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Sweet Potato Balls ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Tea Cakes ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 114 114 114 115 115 116 116 117 117 117 118 118 118 119 119 120 120 120 121 121
Bread Pudding ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Broiled Coconut Topping ~~~~~~~~~~~~~~~~~~~~ Brownies ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Butter Rolls ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Caramel Delight ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Caramel Squares ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cheese Squares ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cherry Delight ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Choco-Caramel Delights ~~~~~~~~~~~~~~~~~~~~ Chocolate Bread Pudding ~~~~~~~~~~~~~~~~~~~~ Chocolate Chip Cheesecake ~~~~~~~~~~~~~~~~~~~~ Chocolate Chip Cookies ~~~~~~~~~~~~~~~~~~~~ Chocolate Chip Oatmeal Macaroons ~~~~~~~~~~~ Chocolate clair ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chocolate Oatmeal Cookies ~~~~~~~~~~~~~~~~~~~~ Coconut-Pecan Frosting ~~~~~~~~~~~~~~~~~~~~ Congo Squares ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Creamy Frozen Fruit Cups ~~~~~~~~~~~~~~~~~~~~ Fannies Hickeys ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fruit Bars ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fruit Cake Cookies ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fruit Pizza ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ginger Cookies ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Gingersnaps ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Girdle Stretchers ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Graham Crackers Bars ~~~~~~~~~~~~~~~~~~~ Grandpa Would Have Loved These Cookies ~~~ Lemon Bars ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Lemon Lush ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Matties Date Balls ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Meltaways ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Mint Cheesecake Brownie Bars ~~~~~~~~~~~~ Molasses Cookies ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Mud Hens ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Neiman Marcuss Cookies ~~~~~~~~~~~~~~~~~~~~~ Old-Fashioned Tea Cakes ~~~~~~~~~~~~~~~~~~~~~
Main Dishes
Arroz Con Pollo ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Beef & Bean Burritos ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Beef Chunks in Sour Cream ~~~~~~~~~~~~~~~~~~~~ Beef Pot Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Beef Roast ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Beef Stroganoff ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Beef Stroganoff ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Beefy Chili Mac ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Brunswick Stew ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cheese Stuffed Chicken Breasts ~~~~~~~~~~~~ Chicken Cordon Bleu ~~~~~~~~~~~~~~~~~~~~~ Chicken Patties ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 122 122 123 123 123 124 124 125 125 125 126 126
127 127 127 128 128 129 129 130 130 131 131 131 132 132 132 133 133 133 134 134 134 135 135 135 136 136 137 137 138 138 139 139 139 140 140 141 Oven Barbecued Pork Chops ~~~~~~~~~~~~~~~~~~~~~ Poppy Seed Chicken ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pork Chops ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pot Roast ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pulido's Enchiladas ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Quick Ham & Egg Pie ~~~~~~~~~~~~~~~~~~~~~~ Salmon Loaf ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ San Francisco, California Roast ~~~~~~~~~~~~~ Sesame Chicken ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Sloppy Joe ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Southern Fried Chicken ~~~~~~~~~~~~~~~~~~~~~~ Spanish Chicken ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Stuffed Green Peppers ~~~~~~~~~~~~~~~~~~~~~~ Sweet & Sour Chicken ~~~~~~~~~~~~~~~~~~~~~~ Sweet Surprise Chicken ~~~~~~~~~~~~~~~~~~~~~~ Texas Hash ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 141 141 142 142 143 143 144 144 145 145 145 146 146 146 147 147
Chicken Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chicken Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chicken Pot Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chicken Quesadillas ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chicken Spaghetti ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chicken Tetrazzini ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chili ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chili Con Carne ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chili Rollano Bake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chop Suey American Way ~~~~~~~~~~~~~~~~~~~~~ Coca-Cola Pork Chops ~~~~~~~~~~~~~~~~~~~~~ Coke Baked Ham ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Corn Dogs ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Country Ham with Red-Eye Gravy ~~~~~~~~~~~~ Cowboy Stew ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Crescent Chicken Rolls ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Crescent Chicken Squares ~~~~~~~~~~~~~~~~~~~~~ Crock Pot Pork Chops ~~~~~~~~~~~~~~~~~~~~~ Easy Lasagna ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Hidden Valley Ranch Chicken ~~~~~~~~~~~~~~~~~~~~ Homemade Chili ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Homestyle Meat Loaf ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Impossible Lasagna Pie ~~~~~~~~~~~~~~~~~~~~~ Italian Chicken ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Italian Meatloaf ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Italian Pasta ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Jacks Bar-B-Q ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Louisiana Buttercream Shrimp ~~~~~~~~~~~~~ Marinade for Meats ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Marjorie Hill's Finger Pizza ~~~~~~~~~~~~~~~~~~~~~~ Marthas Enchiladas ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Meat Balls ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Meat Balls ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Mexican Chicken Spaghetti ~~~~~~~~~~~~~~~~~~~~~ Mustard Chicken ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ One Dish Chicken & Rice Bake ~~~~~~~~~~~~~
Pies
Apple Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 152 Apple Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 152 Basic Oil Pie Crust ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 152
153 153 153 154 154 154 155 155 155 156 156 156 157 157 158 158 158 159 159 160 160 160 161 161 162 162 162 163 163 164 164 164 165 165 165 165 Peanut Butter Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pear Cobbler ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Penny Pastry ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pineapple Cream Cheese Pie ~~~~~~~~~~~~~~~~~~~~~ Shoneys Strawberry Pie ~~~~~~~~~~~~~~~~~~~~~~~~~ Sour Cream Peach Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Strawberry Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Sugarless Apple Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Sweet Potato Custards ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Texas Pecan Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Toll-House Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Vinegar Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Yummy Cherry Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 166 166 167 167 167 168 168 168 169 169 169 170 170
Basic Pudding/Pie Filling ~~~~~~~~~~~~~~~~~~~~ Blueberry Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Brownie Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Buttermilk Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chess Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chocolate Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Coconut Cream Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Coconut Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Coconut Pies ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Coconut-Pineapple Pie ~~~~~~~~~~~~~~~~~~~~ Creamy Peach Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Crunch Blueberry Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Dear Abby's Pecan Pie ~~~~~~~~~~~~~~~~~~~~ Deluxe Pecan Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Dream Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Foolish Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fresh Peach Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fresh Peach Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fresh Strawberry Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Hawaiian Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Hot Chocolate Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Japanese Fruit Cake Pie ~~~~~~~~~~~~~~~~~~~~~ Key Lime Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Layer Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Lazy Man's Cobbler ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Lemon Chess Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Lemon Meringue Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Lemon Meringue Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Lemon Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Million Dollar Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Million Dollar Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Mrs. Turners Coconut Dream Pie ~~~~~~~~~~~~~ Orange Chiffon Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Peanut Butter Cream Pie ~~~~~~~~~~~~~~~~~~~~~~ Peanut Butter Pie ~~~~~~~~~~~~~~~~~~~~~~ Peanut Butter Pie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Salads/Soups
Ambrosia Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Apricot Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Banana Split Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Blueberry Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Broccoli-Cauliflower Salad ~~~~~~~~~~~~~~~~~~~~~ Broccoli Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cauliflower Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chicken Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Congealed Strawberry Salad ~~~~~~~~~~~~~~~~~~~~ Cool Cole Slaw Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Corn Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cornbread Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Crab Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cracker Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cranberry Cheese Salad ~~~~~~~~~~~~~~~~~~~~ Cranberry Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Creamy Corn Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Creamy Peach Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Dream Whip Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 171 171 171 172 172 172 173 173 173 174 174 174 175 175 176 176 176 177 17
177 178 178 178 179 179 179 180 180 180 181 181 181 182 182 183 183 183 184 184 185 185 185 186 186 186 187 188 188 189 189 190 190 190 191 191
Easy Vegetable Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ English Pea Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Frozen Fruit Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fruit Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fruit Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fruit Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fruit Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fruit Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Golden Glow Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Hot Chicken Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Low-Fat Pasta Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Macaroni Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Macaroni-Tuna Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Marinated Vegetable Salad ~~~~~~~~~~~~~~~~~~~~~ Mexican Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Nacho Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Orange Jell-O Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Orange Jell-O Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Peach Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pineapple-Pear Salad ~~~~~~~~~~~~~~~~~~~~ Salad Chilled ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Seven-Layer Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Spinach Layer Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Stay Crisp Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Strawberry Nut Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Strawberry Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Taco Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Top Ramen Cabbage Salad ~~~~~~~~~~~~~~~~~~~~ Zebra Salad ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Baked Potato Soup ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Beefy Vegetable Soup ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Creamy Potato Soup ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Taco Soup ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Tex-Mex Soup ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Tortilla Soup ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ U.S. Senate Bean Soup ~~~~~~~~~~~~~~~~~~~
Vegetables
Belle's Broccoli ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 192 Broccoli with Cheese Sauce ~~~~~~~~~~~~~~~~~~~~~ 192 Candied Carrots ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 192 Candied Sweet Potatoes ~~~~~~~~~~~~~~~~~~~~~ 193 Cheddar Potato Slices ~~~~~~~~~~~~~~~~~~~~~ 193 Cheese Potatoes ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 194 Cheesy Potatoes ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 194 Copper Pennies ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 194 Corn Nuggets ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 195 Different Cream Potatoes ~~~~~~~~~~~~~~~~~~~~ 195 Fried Corn ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 195 Fried Okra ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 195 Fried Okra ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 196 Fried Onion Rings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 196 Hawaiian Yams ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 196 Italian Corn ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 197 Scalloped Potatoes ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 197 Squash Patties ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 198 Vidalia Sweet Onion Pie ~~~~~~~~~~~~~~~~~~~~~ 198 Wyatt's Cafeteria Baked Eggplant ~~~~~~~~~~~~ 199
Potpourri
Caramel Popcorn ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 200 Chocolate Gravy ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 200 Crispy Sweet Pickles ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 201 Inedible Play Dough ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 201 Home-Made Condensed Milk ~~~~~~~~~~~~~~~~~~~ 201 Jerky ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 202 Pear Spread ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 202 Roasted Pecans ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 202 Sausage & Milk Gravy ~~~~~~~~~~~~~~~~~~~~~ 203