1. food and drink
2. desserts and baking

First Baptist Church of Indianapolis
86th and College
Recipe Book
“All of you must put on the apron of humility,
to serve one another.”
1 Peter 5:5 (GNB)
2012
1
DINE WITH NINE CONCEPT
RECIPE BOOK TEAM
This First Baptist Church of
Indianapolis 2012 Recipe Book
concept came from a Dine With
Nine Group that felt it would be a
good way to bring together our
congregation’s ties to Christ’s
community through the sharing of
favorite foods.
Denise Hamilton
Vera Evans
Betty Nicol
Wilma Taylor, design and layout
April Giannini, Communications
Director
The inspiration for the Apron
theme is from 1 Peter 5:5
PLEASE NOTIFY APRIL GANNINI FOR
ANY CORRECTIONS OF NAMES
MISSING*, AND OMISSIONS OR
ERRORS IN THE RECIPE BOOK, SO
CHANGES CAN BE MADE.
ALL PROCEEDS OF THE SALE
OF THE RECIPE BOOK WILL GO
TO THE FIRST BAPTIST CHURCH
OF INDIANAPOLIS FOOD
PANTRY.
*AS A RESULT OF A COMPUTER FILE
FAILURE, A NUMBER OF NAMES OF
THOSE WHO SUBMITTED RECIPES
WERE LOST. IF YOU FIND YOUR
RECIPE WITHOUT A NAME, PLEASE
LET APRIL KNOW SO THAT CAN BE
CORRECTED.
First Baptist Church of
Indianapolis
8600 North College Avenue
Indianapolis, IN 46240
317-846-5821
wwww.fbcindy.org
2
PLEASE READ
Dear members and friends of
First Baptist Church,
+++++++++++++++++++++++++++
We hope that you will use and
enjoy this recipe book, and, in
good faith, we hope that you
will donate to the First Baptist
Church food pantry by sending
or putting in the collection plate
a check designated to the First
Baptist Church Food Pantry
and noted “Food Pantry.”
First Baptist Church of Indianapolis
86th and College
Recipe Book
Thank you so much.
Dine With Nine Team
“All of you must put on the apron of humility,
to serve one another.”
1 Peter 5:5 (GNB)
2012
“IF YOU OFFER YOUR
FOOD TO THE
HUNGRY AND
SATISFY THE
NEEDS OF THE
AFFLICTED, THEN
YOUR LIGHT SHALL
RISE IN THE
DARKNESS AND
YOUR GLOOM BE
LIKE THE NOONDAY.”
ISAIAH 58:10
3
IF YOU OFFER YOUR FOOD TO THE HUNGRY AND SATISFY
THE NEEDS OF THE AFFLICTED, THEN YOUR LIGHT SHALL
RISE IN THE DARKNESS AND YOUR GLOOM BE LIKE THE
NOONDAY.
ISAIAH 58:10
4
TABLE OF CONTENTS OF
RECIPE SECTIONS
SECTION 1
APPETIZERS
SECTION 2
BEVERAGES
17
SECTION 3
BREADS
23
SECTION 5
CANDIES PLUS
36
SECTION 6
CASSEROLES
43
SECTION 7
DESSERTS
53
SECTION 8
ENTREES
89
SECTION 9
SALADS
108
SECTION 10
SIDE DISHES
118
SECTION 11
SOUPS, SAUCES
128
SECTION 12
ODDS AND ENDS
138
5
6
APPETIZER
6
APPETIZERS PAGE INDEX
ARTICHOKE DIP
CIP
P G
BEAN DIP, OLD EL PASO
I
WILLARD MUNSON
X
EVELYN JONES/JOAN SINK
9
15
BISCUITS, HOT SAUGAGE, CHEESE RUTH WHEELESS
12
BRIE ROUND, APPLE TOPPING
CONNIE LEWIS
11
CANAPES, CHEESE CURRY
MARY GRUBB
9
CHEESE BALL
CECILA NORTON
15
CHEESE BALL, PARTY
RUTH WHEELESS
12
CHEESE FRUIT ON A STICK
MARSHA McDANIEL
10
CRESENTS, BACON
WILMA TAYLOR
12
DEVILED EGGS, BACON
WILMA TAYLOR
16
DIP, ARTICHOKE SPINACH
SHEILA CULLINA
13
DIP, DIRTY CORN
STACY FOGG
14
DIP, JALEPENO MANGO
CECILIA NORTON
16
DIP, REUBEN
WILLARD MUNSON
10
DIP, TACO
DENISE HAMILTON
11
MUSHROOMSS, DILLED
EVA MOORE
14
MUSHROOMS, ITALIAN STUFFED
MARCIA TERRY
13
PIZZA ROUNDS
RUTH BAKER
14
SALSA, BLACK BEAN
DENISE HAMILTON
13
SANDWICHES, HAM AND CHEESE
WILMA TAYLOR
13
CONTINUED NEXT PAGE . . .
7
APPETIZERS PAGE INDEX, 2
SPINACH BALLS
MARY GRUBB
10
TEXAS CAVIAR
CECILIA NORTON
16
TOMATOES, PULLMAN STUFFED
NORMAN TAYLOR
14
“Every day they continued to meet together in the
temple courts. They broke bread in their homes and ate
together with glad and sincere hearts.”
Acts 2:46
8
Cut into quarters and put under broiler just
until they sizzle. Serve hot. The cheese
mixture will last for several weeks in the
fridge.
APPETIZERS
++++++++++++++++++++++++++++++
ARTICHOKE DIP
MARY GRUBB
14-oz. can of artichoke hearts, drained
and chopped
2 tablespoons diced pimento
FIRST APRON
1/4 cup grated Parmesan cheese
The first reference to an
apron is found in Genesis
3:7. Adam and Eve ate
the fruit of the forbidden
tree in the Garden of
Eden. “Then the eyes of
both were opened, and
they knew that they were
naked; and they sewed fig
leaves together and made
themselves aprons.”
1/2 teaspoon lemon juice
Dash of garlic powder
Mix all ingredients well. Put in ungreased
shallow casserole. Bake at 350 degrees
for 25 to 30 minutes. Serve warm or cold
on crackers of your choice.
WILLARD MUNSON
CHEESE CURRY CANAPES
½ cup Hellmann’s Mayonnaise
1 teaspoon curry (or more to taste)
½ cup scallions, finely chopped
½ teaspoon salt
1½ cups sharp shredded cheese
8 English muffin halves
1 cups black olives, chopped
Mix first six ingredients, spread on English
muffins.
9
WILLARD’S REUBEN DIP
½ cup chopped onion
10-oz. deli corned beef
½ teaspoon thyme
1 16-oz. can sauerkraut
6 eggs well beaten
1 cup Thousand Island Dressing
¼ teaspoon cayenne pepper
10-oz. shredded Swiss cheese
¾ cup melted butter or margarine
Chop corned beef into small pieces
(maybe ¼ in. squares}
Cook spinach according to directions,
eliminating salt. Drain well.
Drain and chop sauerkraut. Mix all
Ingredients together in heavy saucepan
over medium heat until hot and cheese is
melted. Serve on cocktail bread or
crackers.
Add remaining ingredients; mix well. Form
into 1 inch balls and place on cookie sheet
and freeze. Store in bags in freezer until
needed.
Bake at 350 degrees on greased cookie
sheet for about 16 minutes.
Willard’s Other Version
MARY GRUBB
11 oz. drained sauerkraut
8 to 10 slices American cheese, diced
8 to 10 slices Swiss cheese, diced
CHEESE/FRUIT ON A STICK
1 cup mayonnaise
PUT ON COCKTAIL STICK:
2 pkgs. Carl Budding (1 chopped beef and
1 corned beef)
Cube of sharp cheese
A grape
Heat moderately until cheese is melted
and serve with crackers.
Mandarin-orange section or pineapple
chunk
WILLARD MUNSON
Walnut or pecan half.
Chill and serve.
SPINACH BALLS
MARSHA MCDANIEL
2 pkgs. chopped spinach
PUT ON THE APRON
½ cup Parmesan cheese
OF HUMILITY…
2 cups herb flavored stuffing mix
1 teaspoon garlic salt
10
WARM BRIE ROUND WITH
APPLE TOPPING
Chopped tomatoes
2 cups cubed apples in small pieces
1/2 package taco mix
¼ cup red wine vinegar
1 onion, chopped
1 tablespoon lemon juice
Cheddar cheese, shredded
1 teaspoon ginger
Spread bean dip in 9” pie pan. Peel and
mash avocado. Mix with lemon juice.
Spread over bean dip. Stir together sour
cream, mayonnaise, and taco mix. Spread
over avocado mixture. Sprinkle top with
onions, cheese, tomatoes or other favorite
toppings. Serve with nacho chips.
1/2 cup mayonnaise
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ cup Vermont maple syrup
¼ cup raisins (Note: raisins should be
soaked in hot water and drained for a
better flavor.)
DENISE HAMILTON
Cook this mixture until apples are tender
and mixture is a bit thick. Remove from
heat and add ¼ cup chopped walnuts
"WHAT'S IN YOUR APRON
POCKET?"
Now place a small round of Brie Cheese
on a plate. Cover with apple mixture and
place in a 250 degree oven until cheese is
melted but still holds its shape.
Serve with sliced apple wedges, grapes or
other fruit. You can also serve with bread
or toast rounds or crackers.
“A" is for ATTITUDE
~~1 Peter 3:8
"P" is for PATIENCE
~~Romans 8:24-25
"R" is for RESPONSIBILITY
~~Galatians 6:4-5
"O" is for OPPORTUNITIES
~~Ephesians 3:7
"N" is for NEEDS
~~Proverbs 30:8
CONNIE LEWIS
TACO DIP
1 can bean dip
1 avocado, very ripe
1 tablespoon lemon juice
1/2 cup sour cream
11
SEPARATE each can of dough into 8
triangles; cut each triangle lengthwise in
half.
PARTY CHEESE BALL
2 8-oz. pkgs. Philadelphia cream cheese
1 tablespoon finely chopped onion
Spread each dough triangle with 1
generous teaspoon cream cheese
mixture; roll up, starting at short side of
triangle. Place, point-sides down, on
baking sheet.
2 cups shredded Cracker Barrel sharp
Cheddar cheese
1 teaspoon lemon juice
Dash of salt
BAKE 12 to 15 minutes or until golden
brown. Serve warm.
1 tablespoon chopped bell pepper
2 teaspoons Worcestershire sauce
Finely chopped pecans
WILMA TAYLOR
Combine softened cream cheese and
cheddar cheese, mixing well until blended.
Add pimento, bell pepper, onion,
Worcestershire sauce, lemon juice, and
seasonings. Mix well. Chill, Shape into ball.
HOT SAUSAGE APPETIZERS
RUTH WHEELESS
3 cups biscuit mix
1 hot sausage
1 small jar Cheese Whiz
½ cup milk
BACON CRESCENTS
8 slices Oscar Mayer bacon, cooked,
crumbled
Thoroughly combine all ingredients in
large mixing bowl. Shape into 1 inch balls
on ungreased cookie sheet. Bake in
preheated oven at 400 degrees for 15-18
minutes.
1/3 cup Kraft Grated Parmesan Cheese
RUTH WHEELESS
1 pkg. 8-oz. Philadelphia Cream Cheese,
softened
¼ cup finely chopped onions
2 tablespoons chopped fresh parsley
1 tablespoon milk
2 cans (8-oz. each) refrigerated crescent
dinner rolls
HEAT oven to 375°F.
MIX all ingredients except crescent dough.
12
to 12 minutes, until rolls are lightly browned
and cheese is melted.
BLACK BEAN SALSA
1 can drained corn
WILMA TAYLOR
1 can drained and rinsed black beans
Add enough salsa, chopped green and red
peppers, onions, chili pepper, cumin, and
salt to your taste.
ITALIAN STUFFED
MUSHROOMS
Mix and serve with nacho chips.
20 large mushrooms
DENISE HAMILTON
½ lb. Italian sausage, casing off
¼ cup finely chopped onion
HAM AND CHEESE PARTY
SANDWICHES
1 clove minced garlic
¼ cup shredded provolone cheese
1 cup butter, softened
¼ cup Italian bread crumbs
3 tablespoons poppy seeds
1 egg slightly beaten
1 onion, grated
2 tablespoons butter
1 tablespoon Worcestershire sauce
Remove stems from mushrooms. Chop
stems. In a large skillet on medium heat
put sausage, stems, onion, garlic. Cook
until sausage is done. Pour off grease.
Add cheeses, crumbs and egg.
2 tablespoons Dijon-style mustard
2 12-oz. packages white party rolls
1/2 lb. chopped cooked ham
Cut a hole in mushroom and stuff. Brush
with butter. Broil 4 inches from heat for 5
minutes or until hot.
5-oz. shredded Swiss cheese
Preheat oven to 350 degrees.
MARCIA TERRY
In a medium bowl, mix together butter,
poppy seeds, onion, Worcestershire sauce
and prepared Dijon-style mustard.
Slice rolls in half horizontally and set aside
tops. Spread bottoms with the butter
mixture. Top with ham and Swiss cheese.
Replace tops.
Arrange rolls in a single layer in a medium
baking dish. Bake in the preheated oven 10
13
1939 PULLMAN DINER
STUFFED TOMATOES
PIZZA ROUNDS
1 lb. hamburger
Choose ripe and firm medium-sized
tomatoes. Scald tomatoes in boiling water
for a few seconds, which will make them
peel easily. Start peeling at core end,
removing all skin.
1 lb. sausage
Brown and drain. While hot, stir in 1 lb.
Velveeta cheese until melted.
Add 1 teaspoon Worcestershire sauce
Peeled tomatoes can be prepared in
advance. Keep same in icebox, as they
must be thoroughly chilled.
1 teaspoon garlic powder
Place 1 teaspoon of mixture on a slice of
party rye bread. Makes 2 loaves
Add to cottage cheese a little fresh cream
and season with a little salt. Fill the cavity
of the tomatoes with the cheese mixture
and sprinkle with chopped chives.
Bake 10 minutes at 325 degrees or until
brown.
Place the tomatoes on a platter on bed of
shredded lettuce; garnish with green olives.
These can be frozen. Out of freezer, it
takes 5 to 10 minutes longer
RUTH BAKER.
MY RAILROAD HUSBAND NORMAN
LOVED TO FIX THIS RECIPE FROM HIS
COLLECTION, WILMA TAYLOR
DIRTY CORN RECIPE
DILLED MUSHROOMS
1 can Ro-tel tomatoes, drained
½ lb. sliced fresh mushrooms
16-oz. whipped cream cheese
1 teaspoon butter or margarine
1 cup chipotle salsa
¼ cup vinegar and oil dressing
¾ cup mayonnaise
½ bunch fresh chopped dill
2 cups finely shredded cheddar cheese
Salt and pepper
2 cans white niblet corn, drained
Combine the tomatoes, cream cheese,
salsa, mayonnaise, cheddar cheese and
corn in a bowl and mix well.
Lightly sauté mushrooms in butter. Do not
brown. Season with salt and pepper to
taste and drain. Mix with remaining
ingredients and marinate overnight or
longer in refrigerator. Serve cold.
Serve with corn chips.
EVA MOORE
STACY FOGG
14
OLD EL PASO LAYERED
BEAN DIP
CHEESE BALL
2 cans (16-oz. each) refried beans
2 8-oz. cream cheese
2 cups cheddar cheese, shredded
1 lb ground beef, cooked and drained
1 tablespoon pimiento, chopped
1 pkg. Old El Paso Taco Seasoning Mix
1 tablespoon chopped onion
¾ cup water
1 tablespoon chopped green pepper
1 ½ cup shredded lettuce
2 teaspoon Worcestershire sauce
1 teaspoon lemon juice
2 cups shredded cheddar cheese
Chopped pecans
1 16-oz. jar thick and chunky salsa
Topping: sour cream, guacamole, ripe
black olive slices.
Combine all except pecans. Chill covered.
Shape into ball. Roll in chopped pecans
Old El Paso Tortilla Chips or Frito scoops
CECILIA NORTON
Spread refried beans on bottom of 14”
serving platter. Brown beef in skillet on
medium heat and drain. Add taco
seasoning mix and water; cook and stir on
medium heat 10 to 15 minutes.
ARTICHOKE SPINACH DIP
1/2 of 10-oz. pkg. frozen chopped spinach
Spread over beans. Arrange lettuce in
layers, sauce and cheese on top of meat
and sour cream on top, with cheese.
Garnish with desired topping and serve
with tortilla chips. Makes 14 to 16
appetizer servings.
thawed
2 cans [13 ½ -oz. each] artichoke hearts,
drained and mashed
1/2 cup mayonnaise
1/2 cup sour cream
EVELYN JONES/JOAN SINK
1 1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees. Drain all
water from spinach. Mix all ingredients
and bake in greased casserole dish for 3040 minutes.
Serve with butter crackers or bagel chips.
SHEILA CULLINA, BEGINNINGS
15
overnight in fridge. Drain prior to serving.
JALEPENO MANGO DIP
Serve with tortilla chips or crackers.
8 -oz. cream cheese
CECILIA NORTON
1/2 cup sour cream (might want to double
cream cheese and add sour cream to thin.
Taco seasoning to taste
BACON DEVILED EGGS
Mix together; spread in bottom of 9 x 13 dish.
1 can black beans (rinsed and drained)
12 eggs
1/2 cup mayonnaise
1 chopped red pepper
1 Jalapeno chopped (much or little as
4 slices bacon
desired)
2 tbsp. finely shredded Cheddar cheese
1 mango cut into small pieces
1 tablespoon mustard
Sprinkle all on top of cream cheese mix.
Add Cilantro to top it off.
Place eggs in a saucepan, and cover with
cold water. Bring water to a boil and
immediately remove from heat. Cover, and
let eggs stand in hot water for 10 to 12
minutes. Remove from hot water, and
cool. To cool more quickly, rinse eggs
under cold running water.
Serve with scoop Tostitos.
CECILIA NORTON
TEXAS CAVIAR
Meanwhile, place bacon in a large, deep
skillet. Cook over medium-high heat until
evenly brown. Alternatively, wrap bacon in
paper towels and cook in the microwave
for about 1 minute per slice. Crumble and
set aside.
3-4 peppers (red green yellow orange),
chopped
1 can white corn, drained
1 can black beans, drained, rinsed
Peel the hard-cooked eggs, and cut in half
lengthwise. Remove yolks to a small bowl.
Mash egg yolks with mayonnaise,
crumbled bacon and cheese. Stir in
mustard. Fill egg white halves with the
yolk mixture and refrigerate until serving.
1 can pinto beans, drained, rinsed
Bring to boil:
1 cup sugar
1/2 cup oil
3/4 cup cider vinegar
WILMA TAYLOR
Touch of salt/pepper
Cool. Pour over peppers/beans; allow to sit
16
BEVERAGES
17
BEVERAGES PAGE INDEX
CAPPUCCINO, INSTANT
DENISE HAMILTON
22
COCOA, HOT MALTED MIX
DENISE HAMILTON
20
CRANBREAKERS
WILLARD MUNSON
19
EGG NOG
BETTY NICOL
21
LATTE, PUMPKIN SPICE
DENISE HAMILTON
19
PUNCH, CAFÉ
DENISE HAMILTON
22
PUNCH, PARTY PINK PINEAPPLE
MARSHA McDaniel
20
PUNCH, PITCHER
RUTH WHEELESS
20
SMOOTHIE, BASIC FRUIT
WILMA TAYLOR
22
TEA, FREDERICK TALBOT INN
JUNE HAMBLEN
22
TEA, SPICED MIX
RUTH WHEELESS
20
WASSAIL, CHRISTMAS
JUNE HAMBLEN
21
BEVERAGES
. . . but whoever is kind to the needy honors God." Proverbs 14:31
18
whisking constantly until hot and frothy.
DO NOT BOIL. Pour espresso in mug and
milk over it. Can top with whipped cream
and grated nutmeg. Not totally like
Starbucks but will do and is cheaper!!!!!
+++++++++++++++++++++++
CRANBREAKERS
1 large can frozen lemonade
DENISE HAMILTON
(use this can for all your measuring)
1 large can cranberry juice
A BIBLE FRUITED
BEVERAGE
Pomegranates were known in
Ancient Israel as the fruits that
the scouts brought to Moses to
demonstrate the fertility of the
"promised land."
1 large can Bourbon (Southern Comfort)
2 cans Sprite
Mix together and freeze for 3 days before
serving. Take out 1 hour before serving
and put in refrigerator.
Put in blender and blend just till slushy.
Serve immediately in chilled glasses.
Mixture will keep in freezer for several
months.
The pomegranate appeared on
the ancient coins of Judea.
When not in use, the handles of
Torah scrolls are sometimes
covered with decorative silver
globes similar in shape to
"pomegranates." Some Jewish
scholars believe that the
pomegranate was the forbidden
fruit in the Garden of Eden.
WILLARD MUNSON
PUMPKIN SPICE LATTE
(1-2 servings depending on size)
2 tablespoons pumpkin puree (I use more
for a stronger flavor)
The pomegranate is mentioned
in the Bible many times,
including this quote from the
Songs of Solomon,
1 teaspoon vanilla
2 tablespoons sugar (I use less as it is too
sweet for me)
“I would lead you and bring you
into the house of my mother, she
who used to teach me.
I would give you spiced
wine to drink, the juice
of my pomegranate
1 cup milk (I use skim to make it “skinny”)
1/4 teaspoon pumpkin pie spice
1 “jigger” brewed espresso
Wikipedia
Brew espresso. Whisk together pumpkin
puree, vanilla, sugar, pumpkin pie spice,
and milk. Warm over medium heat
19
MALTED HOT MALTED
COCOA MIX
PITCHER PUNCH
1 (25.6-oz.) box nonfat dry milk powder
4 7-oz. bottles 7-UP
6 cups miniature marshmallows
2 undiluted 6 -oz. cans frozen lemonade
concentrate
2 cups orange juice
16 -oz. container instant chocolate milk mix
1 cup sifted powdered sugar
Chill orange juice and 7-Up. In a chilled
large pitcher, mix orange juice with
lemonade until dissolved. Slowly pour in 7UP and stir slightly to mix
1 6-oz. jar powdered nondairy creamer
RUTH WHEELESS
1 13-oz. jar malted milk powder
1/2 teaspoon salt
Mix all ingredients and stir well. Store in
airtight container. Use 1/3 cup mix for 6oz. cup hot water.
PARTY PINK
PINEAPPLE PUNCH
DENISE HAMILTON
Combine:
5 3/4 cups pineapple juice
HOT SPICED TEA MIX
1 cup lemon juice
1 and 1/2 cup Tang
1 cup sugar
½ cup sugar
1 pint cranberry juice.
½ cup instant tea
Stir. Add 2 quart bottles of ginger ale at
last minute. Makes 4 quarts.
1 teaspoon cinnamon
MARSHA McDANIEL
1/2 teaspoon cloves
Combine.
Store in tightly covered jar.
1 quart uses 1/2 cup mix.
RUTH WHEELESS
"And God said, “Behold, I have given you every
plant yielding seed that is on the face of all the
earth, and every tree with seed in its fruit. You
shall have them for food."
ESV
20
Genesis 1:29
FEED SACK
CHRISTMAS WASSAIL
APRONS
F
1/2 gallon apple juice
eed sacks have a varied
history. Used for
transporting chicken feed,
seeds, flour, rice and, in some
cases, pet food. Feed sacks have
been used throughout most of
America's manufacturing history.
12-oz. lemonade
12-oz. orange juice
48-ozs. water
2 sticks cinnamon
5-6 whole cloves
Because feed sacks frequently were
used as fabric for aprons,
pillowcases and dresses, it's easy to
track the many changes feed sacks
have gone through over the
decades, particularly from the early
1900s to the late 1960s. Feed sacks
are highly collectible. Feed sack
cloth is still used today by quilters.
1 cup granulated white sugar
Mix. Let simmer for a while to blend
flavors. Serve.
JUNE HAMBLEN
EGG NOG
Women favored border prints,
scenic prints and printed patterns in
the late 1920s and 1930s.
12 egg whites, beat until stiff.
Add: 1/2 cup sugar and 1/4 teaspoon salt.
1 quart whipping cream Beat until stiff.
Add 1 quart of whole milk.
Add 2 teaspoons vanilla and a dash of
nutmeg.
Beat 12 egg yolks.
Add 1 cup sugar and pinch of salt.
Fold egg whites into combined egg and
milk. Fold whipped cream into mixture.
Serve.
BETTY NICOL
21
INSTANT CAPPUCCINO
1 banana, broken into chunks
1 cup powdered creamer
2 peaches
1 cup chocolate milk mix
1 cup orange-peach-mango juice
2/3 cup instant coffee
2 cups ice
Directions: In a blender, combine
strawberries, banana and peaches. Blend
until fruit is pureed. Blend in the juice. Add
ice and blend to desired consistency. Pour
into glasses and serve. Serves 4.
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
WILMA TAYLOR
Mix all ingredients well.
Use 1 heaping tablespoons per 1 cup
boiling water. Store in airtight container.
FREDERICK-TALBOT INN
STRAWBERRY TEA
DENISE HAMILTON
3 family-sized tea bags seeped in 6 cups
of water [Either sun tea or hot water].
CAFÉ PUNCH
1 box strawberries, thawed, with juice
¾ cup instant coffee
1 sm. can frozen lemonade concentrate
1/2 cup sugar
¾ cup white sugar
1 2-liter bottle
1 cup hot water
Sprite or carbonated lemon drink
Combine and boil; strain, cool.
Mix all except Sprite, mashing
strawberries with spoon [Puree them if you
wish]. Refrigerate. Add Sprite just before
serving.
Pour in punch bowl.
Add 1 gallon of milk.
You can make this in a container, and
then combine with Sprite a little at a time
to serve smaller portions
Add 1/2 gallon chocolate ice cream and ½
gallon vanilla ice cream.
JUNE HAMBLEN
JUNE HAMBLEN
BASIC FRUIT SMOOTHIE
Ingredients:
1 quart strawberries, hulled
22
BREADS
23
BREADS PAGE INDEX
BARS, BANANA
WILMA TAYLOR
34
BISCUITS, BAKING POWDER
WILMA TAYLOR
30
BREAD, APPLE BUTTER
RUTH WHEELESS
30
BREAD, AYRES APRICOT
WILMA TAYLOR
32
BREAD, BANANA HAWAII
ANNIE EWBANK
28
BREAD, BLUEBERRY
SUE GAYLOR
31
BREAD, CHOCOLATE ZUCCHINI
ANNIE EWBANK
26
BREAD, EXTRA MOIST BANANA
JANICE PAGE
34
BREAD, LOW FAT DILL
MARION ANDERSON
32
BREAD, MARY’S ZUCCHINI
NANCY SAYRE
31
BREAD, MONKEY
SUE HITTLE
35
BREAD, PUMPKIN
JUNE HAMBLEN
30
BUNS, STICKY
MARCIA TERRY
27
CORN BREAD, TEXAS
BETTY NICOL
29
FRENCH TOAST, BAKED
BETTY MUNDY
29
MUFFINS, BANANA TEA
EVELYN JONES
27
MUFFINS, EASY PUMPKIN
DENISE HAMILTON
32
MUFFINS, PUMPKIN PIE
WILLARD MUNSON
33
MUFFINS, SIX WEEK
WILLARD MUNSON
28
MUFFINS, WILD PLUM
JOAN SINK
35
CONTINUED NEXT PAGE . . .
24
BREADS PAGE INDEX, 2
NUT LOAF, STRAWBERRY
DIANA KITTLE
33
PANCAKES, GREAT GRAIN
MARTHA FAIRFIELD
35
PECAN ROLLS, GRANDMA TAYLOR NAME MISSING
27
ROLLS, LUNCHEON
28
JO HELM
So whether you eat or drink or whatever you do, do it
all for the glory of God.
Corinthians/10:31.
25
BREADS, ROLLS,
MUFFINS, BUNS
THE FEEDING OF
THE FIVE THOUSAND
W
++++++++++++++++++
hen Jesus heard what had
[happened [The killing of
John the Baptist], He
withdrew by boat privately to a solitary
place. Hearing of this, the crowds
followed him on foot from the towns.
When Jesus landed and saw a large
crowd, he had compassion on them
and healed their sick.
CHOCOLATE ZUCCHINI
BREAD
4 eggs
1 1/2 cup oil
3 cups sugar
As evening approached, the disciples
came to him and said, “This is a
remote place, and it’s already getting
late. Send the crowds away, so they
can go to the villages and buy
themselves some food.” Jesus replied,
“They do not need to go away. You
give them something to eat.” “We
have here only five loaves of bread
and two fish,” they answered.
3 cup grated zucchini
2 squares melted semi-sweet chocolate
3 cups flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
“Bring them here to me,” he said. And
he directed the people to sit down on
the grass. Taking the five loaves and
the two fish and looking up to heaven,
he gave thanks and broke the loaves.
Then he gave them to the people.
They all ate and were satisfied, and
the disciples picked up twelve
basketfuls of broken pieces that were
left over.
1 teaspoon salt 3/4 cup nuts
Beat eggs. Add oil, sugar, and zucchini.
Stir together dry ingredients and add to
zucchini mixture. Bake in 3 greased and
floured loaf pans for 40-45 min on 350.
ANNIE EWBANK
The number of those who ate was
about five thousand men, besides
women and children.
MATTHEW 13:13-21
26
STICKY BUNS
Pinch of sugar
½ cup brown sugar
Mix together
¼ cup light corn syrup
Mix top two until well blended and
gradually add three (3) cups flour. Beat
until well blended. Leave in bowl and let
rise about an hour; it will be about twice
original size. Punch down and divide in 2
parts. Roll it out ¼ to ½ inches thick.
¼ cup butter
½ cup chopped pecans
¼ cup sugar
Sprinkle with sugar and cinnamon and
pecans. Roll up. Cut into 10-12 pieces, 1
inch wide.
1/8 cup cinnamon
1 tube large biscuits (I use Pillsbury)
2 Pans: Grease (Pam); add ½ cup of
brown sugar and ½ stick butter, cut into
pieces for each pan. Put back to rise at
least 1-1 ½ hours. Bake 350 degrees for
25 minutes or until golden brown.
Combine brown sugar, corn syrup and
butter. Cook in saucepan until sugar is
dissolved. Add pecans. Spoon into
greased pan.
Combine white sugar and cinnamon. Cut
each biscuit in half. Dip in mix. Place cut
side down over brown sugar mix. Bake at
375 degrees for 25 minutes on until
golden brown.
NAME MISSING
Invert into a serving platter. Use non-stick
foil over top when storing.
1 ½ cups flour
BANANA TEA MUFFINS
¼ teaspoon soda
MARCIA TERRY
½ cup sugar
½ cup margarine, melted
GRANDMA TAYLOR’S
PECAN ROLLS
1 teaspoon baking powder
½ teaspoon salt
1 stick butter, softened
1 egg, well beaten
2 large (or 3 small) eggs
1 cup mashed bananas
½ cup granulated sugar
Preheat over to 400 degrees. Blend
ingredients by hand. Makes 12 muffins.
Mix together
¾ cup warm water
EVELYN JONES
1 pkg. yeast
27
HAWAIAN BANANA BREAD
5 teaspoons baking soda
2 cups white sugar
2 teaspoons salt
1 cup butter
Put 2 cups of the All Bran in a large bowl
and pour the boiling water over it and let it
stand while assembling other ingredients.
4 eggs
Mix margarine and the remainder of the All
Bran with sugar, eggs and buttermilk. Sift
together flour, soda and salt. Combine all
ingredients and store in a covered bowl in
the refrigerator. Bake 16 – 21 minutes at
400 degrees depending on your oven.
6 mashed bananas (2 cups)
2 ½ cups all-purpose flour
2 teaspoons baking soda
2-teaspoon salt
Batter will keep up to 6 weeks or longer.
Makes about 60 muffins.
1 cup chopped pecans
Preheat oven to 350 degrees F. Cream
together butter and sugar. Add eggs one
at a time, beating well after each addition.
Mix in bananas. Mix in flour, baking soda,
and salt. Stir in nuts. Pour batter into two
greased one pound loaf pans.
WILLARD MUNSON
Bake for 45-50 minutes in the preheated
oven, or until a toothpick inserted into the
center of the loaf comes out clean.
6 tablespoons butter or margarine
LUNCHEON ROLLS
1 ½ teaspoons dill weed
1 can ref. buttermilk biscuits
ANNIE EWBANK
1 ½ teaspoon parsley
1 ½ teaspoons Parmesan cheese
SIX WEEK MUFFINS
1 teaspoon minced green onion
6 cups All Bran cereal
Melt butter in round cake pan. Stir in
parsley, dill week, onion, and cheese. Let
stand 30 minutes.
2 cups boiling water
1 cup margarine, melted
4 eggs, well beaten
Cut each biscuit in half. Dip in butter mixture
and turn over, coating each one well.
Arrange in circle and bake 12 to 15
minutes at 425 degrees. Serves 8.
1 qt. buttermilk
JO HELM
3 cups sugar
5 cups unsifted flour
28
TEXAS CORN BREAD
½ cup brown sugar
1 cup yellow cornmeal
3 eggs
1/2 cup flour
½ teaspoon salt
1 teaspoon salt
Melt margarine in 9 x 13 pan. Mix sugar
and cinnamon together and sprinkle
evenly over melted margarine.
Mix these thoroughly, and then add to this
mixture, without mixing in
Dip bread in mixture of beaten egg, salt
and milk and arrange to cover bottom of
pan. Pour remainder of mixture over
bread; then cover pan and place in fridge
overnight.
1 cup buttermilk
1/2 cup regular milk
1 egg
Bake at 400 degrees for 20 minutes. Dust
with confectioners sugar and serve with
warm syrup.
1 tablespoon baking powder
1/2 teaspoon soda
BETTY MUNDAY
1/4 cup melted shortening
After adding these ingredients, mix
thoroughly and pour mixture into a well
greased and heated pan (cast iron is best)
but I use an 8 x 8 baking pan. Bake at 450
degrees 10 to 15 minutes. Bread will be
brown and moist on the bottom
BETTY NICOL
BAKED FRENCH TOAST
4 tablespoons margarine
½ teaspoon cinnamon
2 cups milk
1 loaf French bread, sliced as thick as
desired
29
2 teaspoons soda
APPLE BUTTER BREAD
1 teaspoon cloves
2 cups self-rising flour
1 & 1/2 teaspoon cinnamon
¼ cup sugar
4 eggs
1 ½ teaspoon cinnamon
1 cup cooking oil
2 eggs
1 cup nuts (optional)
¾ cup apple butter
Mix together dry ingredients. Make a well.
Add all other ingredients. Add nuts last.
¼ cup melted margarine
2 tablespoons milk
Fill 7 #303 cans (ungreased) half full.
Bake at 325 degrees for 1 hour.
½ cup chopped nuts
Cool and remove from cans.
½ cup golden seedless raisins
JUNE HAMBLEN
Sift together flour, sugar, and cinnamon.
Beat together eggs, apple butter, melted
margarine, and milk. Stir nuts and raisins
into liquid mixture. Add liquid mixture all at
once into flour mixture. Stir only until flour
is moistened. Put batter into greased 8 ½
x 4 ½ pan. Bake for 350 degrees for 55
minutes. Cool 10 minutes before removing
from pan.
BAKING POWDER BISCUITS
2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
5 tablespoons shortening
RUTH WHEELESS
3/4 cup milk
Preheat oven to 450 degrees.
In a bowl mix the flour, baking powder and
salt. Add the shortening and mix until in
little pieces. Add milk a little at a time and
mix until it forms a ball.
PUMPKIN BREAD
3 ½ cups flour
1 ½ teaspoon salt
1/3 cup water
Roll out on floured board to 1/4 inch to 1/2
inch thick. Cut out in desired size and dip
in melted shortening. Place biscuits on an
ungreased baking sheet. Bake at 450
degrees for 12 to 15 minutes.
1 #303 can pumpkin
WILMA TAYLOR, MY MOM’S RECIPE
1 teaspoon ginger
3 cups sugar
30
MARY’S ZUCCHINI BREAD
1 teaspoon baking soda
3 eggs
1 can drained crushed pineapple
2 cups sugar
½ cup milk
1 cup salad oil
1 1/2 teaspoon lemon juice
2 ¼ cup flour
2 cups blueberries
2 cups raw, unpeeled, grated zucchini,
drained
½ teaspoon vanilla
1 cup crushed nuts
1 teaspoon salt
3 cups flour
2 teaspoons soda
½ cup coconut flakes
2 teaspoons cinnamon
Cream butter and sugar. Add eggs and
beat again. Add pineapple, lemon juice,
and vanilla. Stir in the rest of the dry
ingredients.
2 teaspoons vanilla
¼ teaspoon baking powder
Alternate mixing with milk. Fold in blueberries, nuts and coconut flakes. Pour into 2
greased loaf pans. Bake 40 – 45 min. at
350. Prick to make sure it is done in the
middle before taking it out of the oven.
Chopped nuts or coconut optional
Grease and flour 2 bread pans. Mix all
ingredients well. Pour into pans. Bake at
350 degrees for 50 – 55 minutes. Cool for
10 minutes. Remove from pans. This
bread freezes well.
SUE GAYLOR
NANCY SAYRE
BLUEBERRY BREAD
Then Jesus declared, "I am
the bread of life. He who
comes to me will never go
hungry . . .” JOHN 6:35
(Makes 2 loaves)
2/3 cup butter
¼ teaspoon cinnamon
1 1/3 cup sugar
2 tablespoons baking powder
4 eggs
31
Mix dry cake mix with pumpkin puree.
Add spices. Fill muffin tins 2/3 full. Bake
20-25 minutes in 350-degree oven. Can
use spice cake mix instead of yellow cake
mix and omit the spices.
LOW FAT DILL BREAD
Dissolve 1 pkg. dry yeast in 1/4 cup
lukewarm water. In 3 qt saucepan, heat 1
cup low fat cottage cheese to lukewarm.
Combine and add to cottage cheese:
Quick and yummy.
Yeast mixture
DENISE HAMILTON
1 teaspoon butter
1 tablespoon finely chopped or dried onion
AYRES APRICOT BREAD
2-3 teaspoon dill seed or dill weed
1 cup dried apricots
1 teaspoon salt (optional)
1 cup sugar
¼ teaspoon baking soda
2 tablespoons margarine
1 egg
1 egg
Gradually stir in 2 ¼ - 2 ½ cups flour (can
use part whole wheat) until dough is still
soft and well mixed. Cover with wax
paper and damp towel and let dough rise
in a warm place for 50-60 minutes or until
double in size.
½ cup orange juice
1 7/8 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Punch down and turn into a well-greased
1 ½ or 2 qt. round casserole. Cover as
before and let rise for 30-40 minutes.
½ cup pecans
Cover apricots with warm water, soak
overnight. Mix together thoroughly the
sugar, margarine and egg. Add water and
orange juice. Sift together flour, baking
powder, soda and salt. Add to creamed
mixture. Add chopped nuts and drained
apricots. Mix well. Bake in greased loaf
pan at 325 degree for hour.
Bake 1 hr in 350 degree oven (top of
bread should be dark). Brush bread top
with soft butter and sprinkle with coarse
kosher salt.
MARION ANDERSON
Yield: 2 loaves
EASY PUMPKIN MUFFINS
WILMA TAYLOR
RECIPE FROM L. S. AYRES TEA ROOM
1 box yellow cake mix
1 can pumpkin puree
Nutmeg and Pumpkin Pie Spice overnight.
32
PUMPKIN PIE MUFFINS
STRAWBERRY NUT LOAF
1 cup all-purpose flour
2-10 -oz. packages frozen strawberries
3/4 cup whole wheat pastry flour
4 eggs beaten
1/4 teaspoon cinnamon
1 1/4 cup vegetable oil
1/2 teaspoon salt
3 cups flour
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon ground cloves
1 teaspoon salt
1/2 cup raisins
2 cups sugar
2 large eggs, lightly beaten
2 teaspoons cinnamon
1 cup canned pumpkin puree
1 cup chopped pecans
1/3 cup canola oil
Combine first three ingredients in a large
mixing bowl.
1/3 cup water
In a separate smaller bowl sift together dry
ingredients and stir into strawberry mixture
till thoroughly blended.
2 tablespoons pumpkin seeds, raw hulled
Preheat oven to 350 degrees Spray cups
of 12-cup muffin pan with nonstick spray.
Fold in nuts. Pour batter into 2 - 9x5 inch
greased loaf pans. Bake in preheated 350
degree oven for 1 hour.
Sift flours, sugar, baking soda, cinnamon,
salt, nutmeg and cloves in a large bowl.
Stir in raisins. Beat eggs, pumpkin puree,
oil, and water together in another
bowl. Add pumpkin mixture to flour mixture
and stir until blended.
DIANA KITTLE
Spoon batter into muffin cups, filling each
about two-thirds full. Sprinkle with
pumpkin seeds. Bake until a toothpick
inserted into a muffin comes out clean,
about 20 minutes.
Cool in pan on a rack for 10 minutes;
remove muffins from pan and serve warm,
or cool completely on rack. Makes 18
muffins.
WILLARD MUNSON
33
BANANA BARS
EXTRA MOIST
BANANA BREAD
2/3 cup margarine
1 ½ cup sugar
¾ cup margarine
2 eggs, separated
1 & ½ cups sugar
1 cup mashed bananas
2 well-beaten eggs
1 teaspoon soda
3 ripe bananas, mashed
1 ½ cups flour
1 teaspoon soda
¼ cup cream
2 teaspoons vanilla
½ teaspoon vanilla
½ cup canned milk
½ cup ground walnuts, opt.
½ teaspoon cinnamon
Cream margarine and sugar until light and
fluffy; add egg yolks and bananas.
¾ cup chopped nuts
Sift soda and flour; add creamed mixture
alternately with cream. Add vanilla. Fold in
stiffly beaten egg whites.
2 cups flour
2 tablespoons vinegar
¾ teaspoon salt
Place in greased and floured 9” x 13” pan
cake pan. Bake at 325 degrees for 45
minutes (toothpick will come out clean).
Cool; sift powdered sugar over top. Cut
into bars. Yields: 24 bars.
½ teaspoon nutmeg
Cream butter and sugar. Add eggs,
banana and vanilla. Sift flour, soda, salt
and spices together. Add to creamed
mixture alternately with milk. Add vinegar
and nuts.
WILMA TAYLOR, WARREN FAMILY
Pour into loaf pan that has been sprayed.
Bake at 325 degrees for 1 hour.
This makes 2 loaves. Cool on rack and
wrap in Saran Wrap, then in foil. Freezes
well.
JANICE PAGE
34
1 cup oil
2 #2 jars plum baby food
Stir together dry ingredients. Add eggs, oil,
and baby food.
MONKEY BREAD
3 cans Hungry Jack Biscuits (10 count can)
1 cup white sugar
Spray miniature muffin pan with Pam
before filling with mix.
1 cup brown sugar
½ to 1 cup chopped nuts
Bake at 350 degrees for 10 minutes.
Yield: 8 – 10 dozen muffins.
1 stick margarine melted
JOAN SINK
2 tablespoons water
2 teaspoons cinnamon
Cut each biscuit into 4 pieces. Mix white
sugar and cinnamon in a bag. Drop pieces in
bag and shake.
GREAT GRAIN PANCAKES
If you use nuts, add before starting to add
biscuit pieces. Add between layers.
1 teaspoon wheat germ
1 to 1 ¼ cup buttermilk
1 teaspoon baking soda
Put coated pieces into a well-greased (or
spray good with Pam)
1 cup sugar
¾ cup whole wheat flour
Melt margarine; add brown sugar and water.
Boil a few minutes. Pour hot mixture biscuits.
Bake 40 minutes at 350 degrees. Cool 10
minutes and turn onto a cake platter. YUM!
¼ cup corn meal1 egg
1 tablespoon cooking oil
SUE HITTLE
Mix buttermilk, egg, & oil with fork or whisk.
Add other ingredients; mix just until blended.
Let stand while griddle or electric skillet is
heating.
WILD PLUM TEA ROOM
MUFFINS
Pour batter into hot skillet, cook until edges
look dry and bottom is firm and brown. Turn
and cook until done.
1 cup self-rising flour
We eat them with butter and toasted pecans
or blueberries and maple syrup.
2 cups sugar
MARTHA FAIRFIELD
1 cup crushed walnuts
2 teaspoons ALLSPICE
3 eggs
35
CANDIES
36
CANDIES PLUS PAGE INDEX
CANDY, CHURCH WINDOWS
ETHELENE SACKS
42
CANDY, CACKED GLASS
MAX BRIGGS
38
CANDY, CREAM
RUTH WHEELESS
39
CHEX MUDDY BUDDIES
MAX BRIGGS
38
DIVINITY, RUTH’S
RUTH WHEELESS
39
ENERGY BITS
PAT COATS
41
FUDGE, CAROLYN
MAX BRIGGS
38
FUDGE, KIDS PEANUT BUTTER
WILMA TAYLOR
40
FUDGE, PEANUT BUTTER
RUTH WHEELESS
39
FUDGE, VANILLA
WILMA TAYLOR
40
GRANOLA, HOMEMADE
DENISE HAMILTON
41
GUM DROP BARS
VIRGINIA BRANDENSTEIN
40
PEANUT BRITTLE
MARY GAY
42
PEOPLE PUPPY CHOW
WILMA TAYLOR
41
PRALINES, RUTH’S
RUTH WHEELESS
39
HOLY SPIRIT, INSPIRE US TO
PUT ON OUR APRONS AND
SERVE YOUR WORLD WITH
HUMILITY.
37
Place Chex in large bowl. In microwave
bowl combine chocolate chips, peanut
butter, and butter.
CANDIES & GOODIES
+++++++++++++++++++++++++++++++
Cover and microwave for about 30
seconds or until it melts and can be stirred
smooth.
CAROLYN’S FUDGE
3 cups sugar
1 cup skimmed milk
Add vanilla. Pour over Chex and stir
thoroughly. Put in large paper bag and
add powdered sugar; shake until sugar is
evenly distributed. Store in airtight
container in refrigerator.
1/8 teaspoon salt
MAX BRIGGS
2/3 cups cocoa
½ cup Bailey’s Irish Cream
Cook until soft/hard ball and stir constantly
Then:
CRACKED GLASS CANDY
Drop in 1 teaspoon vanilla and 1 stick
butter
2 cups sugar
1 cup water
Beat with mixer until mixer starts to slow
down.
¾ cup light syrup
Put in buttered pan.
Cook on med/high to 300 degrees (Hard
crack)
(You will have to work quickly on this last
part as it sets up rapidly)
Remove from heat and stir in ½ to 1
teaspoon of red food color plus 1
teaspoon oil of cinnamon.
MAX BRIGGS
Pour into well-greased sheet cake pan.
Let cool. Break with spoon.
CHEX MUDDY BUDDIES
MAX BRIGGS
9 cups Rice Chex
1 cup semi-sweet chocolate chips
½ cup peanut butter
“How sweet are your words to
¼ cup butter
my taste, sweeter than honey to
1 teaspoon vanilla
my mouth!”
1 ½ cups powdered sugar
38
PSALM 119
CREAM CANDY
RUTH’S DIVINITY
4 cups sugar
2 cups sugar
1 ¼ cups water
1/3 cup corn syrup
¼ teaspoon salt
½ cup boiling water
Stir and mix; cook candy to soft-ball stage.
Add 1 cup whipped cream and 2
tablespoons of oleo or butter. Cook to
hard-ball stage. Pour on marble slab.
2 egg whites (well beaten)
1 cup nuts
Pinch of salt
When cool enough to handle, pull with
buttered hands. When pulling is done,
cut into pieces with scissors. Do one
half of this recipe at a time.
Boil sugar, corn syrup, and water until it
forms a hard ball when dropped into cold
water. Then pour slowly into beaten egg
whites and beat until cool enough to pour
into greased platter. Add nuts just before it
cools or drop from teaspoon onto waxed
paper.
RUTH WHEELESS
PEANUT BUTTER FUDGE
RUTH WHEELESS
(MICROWAVE)
1 lb powdered sugar
RUTH’S PRALINES
1 stick oleo
1 cup pecans
½ cup peanut butter
1 box brown sugar
Add nuts as desired
1 stick butter
¼ cup sweetened condensed milk
1 can evaporated milk
1 tablespoon vanilla
Without pecans, cook together until firm
ball stage. Beat for several minutes until
mixture begins to loose its shine. Add
pecans and mix. Place by spoonfuls on
wax paper.
Put sugar, peanut butter, oleo and milk in
1 qt. casserole dish. Heat on high 2
minutes in microwave. Add powered
sugar. Remove and stir until powdered
sugar is well mixed. Add vanilla. Add nuts,
if desired. Place in greased pan and place
in freezer for at least 10 minutes. Cut and
serve.
RUTH WHEELESS
RUTH WHEELESS
39
VANILLA FUDGE
GUM DROP BARS
Yield: Makes About 1 1/2 Lbs.
4 eggs
3 cups granulated sugar
2 cups flour
3 tablespoons light corn syrup
¼ teaspoon salt
1 1/2 cups light cream
1 cup gumdrops – cut up
1/4 teaspoon salt
2 cups brown sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
Butter an 8-inch square pan; set aside.
Combine sugar, corn syrup, and cream in a
medium saucepan. Bring to a boil; reduce
heat to medium and continue boiling until a
small amount of the mixture forms a soft ball
when dropped in cold water.
1 tablespoon cold water
1 cup nuts, chopped
Cream eggs and sugar. Sift dry
ingredients and blend into egg mixture.
Add gumdrops and nuts. Pour into
shallow, greased 9 x 12 pan and bake for
12 – 15minutes at 350 degrees. Let cool.
Remove from heat and let cool at room
temperature until the mixture reaches 110°.
Add the salt and vanilla and beat until the
mixture loses its gloss and thickens. Add
pecans or candied cherries as desired. Pour
into prepared pan. When the mixture is firm,
cut into squares.
Cut into fingers or bars. Roll in powdered
sugar and wrap in wax paper of Saran
Wrap for storing if so desired.
VIRGINIA BRANDENSTEIN
WILMA TAYLOR
KIDS’ FAST, FAVORITE,
PEANUT BUTTER FUDGE
2 cups of granulated sugar
½ cup of milk
2 heaping tablespoons of peanut butter
Bring to a rolling boil for 5 minutes.
Remove from fire, and stir until creamy.
Pour on buttered plate.
WILMA TAYLOR’S KIDS’ FAVORITE
40
then form into balls.
HOMEMADE GRANOLA
Yummy healthy snacks at the ready!
2 ½ cups oats
PAT COATS
1 cup coconut
½ cup chopped almonds
½ cup unsweetened wheat germ
PEOPLE PUPPY CHOW
½ cup honey
3 cups powdered sugar
¼ cup oil
1 cup creamy peanut butter
½-¾ cup dried fruits (I have used
cranberries, blueberries, and raisins)
1 ½ cup chocolate chips
1 (12-oz.) box Crispix or Chex Cereal
Combine all ingredients except dried fruits.
Bake in 300 oven for 45 minutes stirring
every 15 minutes. Cool on paper towel.
When cool, stir in dried fruits. Add some
cinnamon, nutmeg, or pumpkin pie spice
before baking if you want a little extra
taste. Store in airtight container. Can eat
dry, with milk or topped with yogurt.
One stick margarine or butter
Spray a large cookie sheet with Pam. Set
aside. In the same microwavable bowl
melt chocolate chips, margarine, and
peanut butter for 1 ½ minutes.
Stir halfway through. Stir until completely
blended and liquefied.
DENISE HAMILTON
In a separate large bowl, combine peanut
butter and chocolate mixture with Chrispix
cereal. Stir gently until well coated.
ENERGY BITES
In a 3rd bowl (or Ziploc bag) pour in
powdered sugar and then the cereal
mixture, coating it well.
1 cup dry oatmeal
1 cup toasted coconut
½ cup ground flax seed,
(or plain flaxseed)
Last, pour mixture onto greased cookie
sheet. Let sit for 15 minutes or until it
hardens. Makes approximately 8 – 10
servings. Enjoy! Kids love this!
1/3 cup honey
WILMA TAYLOR’S DAUGHTER BETH
½ cup peanut butter
1 teaspoon vanilla
½ cup of chips (chocolate,
peanut butter or butterscotch)
Mix well and chill for 30 minutes,
41
greased pan and place in freezer for at
least 10 minutes. Cut and serve.
CHURCH WINDOWS CANDY
1 (12 -oz.) chocolate chips
RUTH WHEELESS
½ cup butter or margarine
10 to 12 miniature multi colored
marshmallows
PEANUT BRITTLE
1 cup finely chopped nuts
2 cups sugar
Flaked coconut
1 ½ cups peanuts
In a saucepan over low heat, melt butter
and chocolate chips. Cool; do not let get
hard. Put nuts and marshmallows in large
bowl. Pour over cooled chocolate mix.
Toss to mix.
1 cup Karo syrup
Divide into two logs. Sprinkle coconut and
sugar on a sheet of waxed paper. Roll
logs over mixture. Wrap in foil or plastic
wrap. Refrigerate until firm. When ready to
serve, cut into 1/4 to ½ slices.
1 cup water
1 tablespoon butter
Pinch of salt
½ teaspoon baking soda
Cook sugar, Kao, water to soft ball. Add
peanuts, salt. Cook until golden brown.
Remove from heat. Add butter and soda.
Pour on greased platter. Cool and break
into pieces.
ETHELENE SACKS
PEANUT BUTTER FUDGE
MARY GAY
Microwave:
1 lb. powdered sugar
1 stick margarine
½ cup peanut butter
¼ cup sweetened condensed milk
1 tablespoon vanilla
Put sugar, peanut butter, oleo and milk in
1 qt. casserole dish. Heat on high 2
minutes in microwave. Remove and stir
until powdered sugar is well mixed. Add
vanilla. Add nuts, if desired. Place in
42
CASSEROLES
43
CASSEROLES PAGE INDEX
CASSEROLE, BETTY’S BREAKFAST
BETTY NICOL
49
CASSEROLE, BROCCOLI
BARBARA MEIGS
48
CASSEROLE, BROCCOLI
MARILYN MUNSON
49
CASSEROLE, CHEESE POTATO
MARILYN HOLBROOK
46
CASSEROLE, CHICKEN
MICAH DOUTHIT
52
CASSEROLE, CHICKEN ENCHILADA
POLLY BREWER
52
CASSEROLE, CORN
DIANA KITTLE
49
CASSEROLE, EGG
MINDY DOUTHIT
51
CASSEROLE, HAM AND CHEESE
CONNIE LEWIS
50
CASSEROLE, HASH BROWN POTATO
STACY DOUUTHIT
46
CASSEROLE, HOT CHICKEN SALAD
ELEANOR BOYD
52
CASSEROLE, KING RANCH
BARBARA MEIGS
48
CASSEROLE, PASTA CRAB
SUE HITTLE
51
CASSEROLE, POTATO
MARCIA TERRY
46
CASSEROLE, SAUSAGE EGG
BARBARA MEIGS
48
CASSEROLE, SHEILA’S CABBAGE
NAME MISSING
46
CASSEROLE, SWEET POTATO
AMY BOYLE
45
CASSEROLE, SWEET POTATO
MARY GRUBBS
50
CASSEROLE, VERA’S CHICKEN
VERA EVANS
51
CHILIES RELLENOS
DENISE HAMILTON
MACARONI, FRENCH ONION
++++++++++++++++++++++++++++++
AMY
BOYLE
47
VEGGIE BAKE, COLOFUL
AMY BOYLE
CASSEROLES
44
50
45
1/2 cup crushed butter-flavored crackers
(about 13 crackers)
SWEET POTATO
CASSEROLE
Prepare vegetables according to the
package directions; drain. Place half in an
ungreased pan-- 11 by 7 baking dish. In a
small sauce pan, combine the Velveeta
and 4 tablespoons of butter; cook and stir
over low heat until melted. Pour half over
the vegetables. Put remainder of
vegetables on top of cheese mixture and
then pour rest of cheese mixture of top
layer of vegetables.
This recipe is from my Great Aunt Mary
Fay, who was known for her wit and sense
of humor. This was a favorite dish at our
family Thanksgiving gatherings.
3 cups canned yams, mashed
1 cup sugar
1 stick butter, softened
Melt the remaining butter; toss with
cracker crumbs. Sprinkle over the top.
Bake uncovered at 325 degrees for 20-25
minutes or until golden brown.
1 teaspoon vanilla
2 eggs
Beat above together for 5 minutes with
mixer. Pour into greased casserole dish.
Yield: 8-10 servings.
Topping:
Now--here is what I did differently:
1/3 cup flour
I used 3-12-oz. bags of veggies & cooked
the thunder out of the veggies in the boiling
water.
1/3 cup butter, softened
1 cup chopped pecans
I increased the Velveeta to 16-ozs. and
increased the butter amount by 2
tablespoons.
Mix above and spread over top of
potatoes. Bake at 350 degrees for 1 hour.
I mixed the Velveeta/ butter mixture in with all
of the veggies--no layering.
AMY BOYLE
I used 21 crackers in the butter for the
topping.
1 cup brown sugar
I still used an 11 x 7 pan-- fits very nicely.
We baked it at 425 degrees for 30
minutes-- I think that really made a
difference.
COLORFUL VEGGIE BAKE
2 packages (16 -oz. each) frozen
California-blend vegetables
AMY BOYLE
8-oz. Velveeta, cubed
6 tablespoons butter--divided
45
CHEESE POTATO
CASSEROLE
POTATO CASSEROLE
1 - 2# pkg frozen hash brown potatoes
¾ lb. Velveeta cheese
1# shredded Velveeta cheese
1 pint half and half or milk
2 cups Hellmann’s mayonnaise
1 bag frozen hash browns (30 -oz.)
½ cup butter or margarine
Crisp bacon crumbled
Salt and pepper
Melt butter and cheese. Stir in ½ and ½
and mix. Put frozen potatoes in a greased
9X13 baking dish. Pour cheese mix over
potatoes. Bake at 350 degrees uncovered
for 1 hour.
Grease 9 x 13 glass dish/pan. Combine all
ingredients, put in pan. Top with bacon.
Bake for 45 minutes at 350 degrees (325
degrees in glass)
MARCIA TERRY
MARILYN HOLBROOK
HASH BROWN POTATO
CASSEROLE
SHEILA’S CABBAGE
CASSEROLE
2 lb. package frozen hash brown potatoes
Start with a 9 x 13 greased casserole pan.
Chop fresh cabbage to the top of the pannot fine. Dice a very few onions on top.
Places slices of Velveeta cheese to cover
top of cabbage.
1 can cream of chicken soup
1 onion chopped
2 cup sour cream
Prepare white sauce (Crisco, flour and
milk with salt and pepper). Pour over
cabbage & cheese – cover with foil.
1 teaspoon salt
Bake at 350 until fork in cabbage shows
softness (45 to 60 minutes)
Mix everything and place in a greased
9X13 baking dish. Bake at 350 degrees
for 45 minutes. Option: Mix ¾ stick of
melted butter and ¾ cup corn flakes and
place on top for last 15 minutes of baking.
2 cups shredded cheddar cheese
Remove foil and cover with toasted, cubed
bread. Return to oven for 15 minutes until
crisp and brown.
STACY DOUTHIT
NAME MISSING
46
Reduce oven to 350 degrees F. In a
medium Dutch oven (3 1/2 quart) heat oil
over medium-high heat. Add onions and 1
teaspoon of salt. Toss well to coat. Place
lid on securely, and let cook for 5 minutes,
without stirring or lifting the lid. After 5
minutes lift lid carefully to pour
condensation into onions; stir well.
Replace lid and cook three minutes more.
Stir again, cover and cook for an
additional three minutes, or until onions
are soft. Remove pan from heat and
scoop onions into a bowl; set aside. Do
not wash pan.
MELISSA'S FRENCH ONION
STYLE MACARONI CHEESE
6 -oz. - French baguette, about ½ of a
loaf, cut into 1/2 inch cubes
2 teaspoons - extra virgin olive oil
1 medium - yellow onion, halved and thinly
sliced root to root, about 2 1/2 cups
1 small - red onion, halved and thinly
sliced root to root, about 1 1/2 cups
3 teaspoons - salt, divided
Meanwhile, bring chicken broth and wine
to a boil over high heat. Add 1 1/2
teaspoons of salt and rotini; stir. Boil for 7
minutes. Drain well; set aside.
2 1/2 cups - low sodium chicken broth
1/2 cup - red wine
8 -oz.s - uncooked rotini pasta
Return Dutch oven to stove. Melt 4
tablespoons butter over medium heat.
Whisk in flour and cook until lightly golden,
about 3 minutes, whisking constantly.
Gradually whisk in half-and-half and milk.
Bring just to a boil, whisking constantly.
Reduce heat and simmer, stirring often
until sauce begins to thicken, about 2
minutes. Stir in Worcestershire, remaining
1/2 teaspoon salt, and black pepper.
Slowly begin to add the Monterey Jack
and Swiss cheeses. Whisk until melted
and smooth.
4 tablespoons - unsalted butter
1/4 cup - flour
1 cup - half-and-half
1 cup - whole milk
1 teaspoon - Worcestershire sauce
1/2 teaspoon - black pepper
1 1/2 cups - well packed grated Monterey
Jack cheese, about 5 -oz.
Remove pan from heat and gently stir in
reserved pasta and onions. Top macaroni
and cheese with bread cubes taking care
to cover the whole top. Sprinkle with 1 cup
gruyere.
1 cup - well packed grated Swiss cheese,
about 4 -oz.
1 cup grated Gruyere cheese, about 4 -oz.
Preparation: Preheat oven to 400 degrees
F. Place bread cubes on ungreased
baking sheet.
Place dish in the oven, uncovered, and
bake for 25-30 minutes or until sauce is
bubbly and cheese begins to brown. Let
sit 10 minutes before serving. Serves 8.
Bake for 8-10 minutes or until lightly
golden and crisped. Set aside to cool.
AMY BOYLE
47
12 corn or flour tortillas
Blend all ingredients, folding in broccoli.
Place in greased casserole dish. Top with
crushed crackers and dot with butter. If
using almonds or pimento, sprinkle on top.
Bake 20-30 minutes at 350 or until bubbly.
1 can cream of mushroom soup
BARBARA MEIGS
KING RANCH CASSEROLE
1 chicken, cooked
1 can cream of chicken soup
1 can Ro-tel tomatoes
SAUSAGE EGG CASSEROLE
½ grated sharp cheese
1 pork sausage
Remove chicken from bone. Chop into
large pieces. Tear tortillas into bite-sized
pieces. Mix soups and tomatoes in
blender. Grease 13x9 casserole dish.
Layer with half tortillas, chicken, soup
mixture then repeat. Top with shredded
cheese. Bake for 30-40 minutes in 350
oven.
6-8 whole eggs
2 cups of milk
1 teaspoon salt
½ teaspoon dry mustard
5 slices white bread, cubed
BARBARA MEIGS
2 cups grated cheddar cheese
Sauté sausage and drain well. Beat eggs
with milk, salt and mustard. Layer bread
cubes, crumbled sausage, and cheese in
9x13 pan. Pour egg mixture over all.
Refrigerate overnight. Bake 45 minutes at
350.
BROCCOLI CASSEROLE
2 pkg. frozen chopped broccoli (or 2
clusters of fresh) cooked and drained
2 eggs
BARBARA MEIGS
1 can mushroom soup
1 cup mayonnaise
½ stick butter
1 small onion, chopped
2 tablespoons lemon juice
Cracker crumbs
[optional: add toasted almonds and or
chopped pimento]
48
39 Ritz crackers crushed
BETTY’S BREAKFAST
CASSEROLE
1 stick margarine
6 tablespoons margarine
1/4 teaspoon lemon juice
6 tablespoons flour
Preheat oven to 325 degrees.
2 cups milk
Follow directions on the box to cook the
broccoli. Drain broccoli and add 1/4
teaspoon lemon juice and mix.
1 8-oz. jar Cheese Whiz
8-oz. sour cream
18-20 sliced hard boiled eggs
Butter a 9x9 casserole dish. Place
alternate layers of broccoli and Velveeta
cheese slices. Place the crushed Ritz
crackers on top. Cut the 1 stick margarine
up in slices and place on top of crackers.
1 lb bacon cooked and chopped
Cream margarine, flour and milk to a
sauce. Cool and add cheese whiz and
sour cream. In 13x9 casserole dish layer:
cream sauce, eggs, bacon, and repeat
ending with bacon. Bake 30 minutes in
350 oven.
Cover with aluminum foil. Bake at 325
degrees for 30 minutes. Cheese and
margarine should be melted.
BETTY NICHOL
MARILYN MUNSON
CORN CASSEROLE
1 box Jiffy corn bread mix
2 eggs
16-oz. can whole kernel corn, undrained
16-oz. can cream corn, undrained
8-oz. carton sour cream
1/4 cup margarine
Preheat oven to 350 degrees. Mix
ingredients together in a large bowl. Pour
mixture into 13x9 greased baking dish.
Bake at 350 degrees for 1 hour.
MACARONI AND CHEESE
Mommy stirs the macaroni and
cheese. They go into Daddy’s
room. She puts it in the oven for
5. Eat it. It’s good!
DIANA KITTLE
BROCCOLI CASSEROLE
2 10-oz. boxes frozen chopped broccoli
HEATH KIZER, BEGINNINGS
1 lb. box Velveeta cheese
49
Preheat oven to 375.
pour over mixture. Bake at 350 degrees
for 30 minutes. (I use one and one-half
recipe for a 9 x 13” pan).
In 13 x 9 pan layer:
MARY GRUBBS
CHILIES RELLENOS
3 cups shredded mozzarella cheese
Jalapeno peppers (diced or sliced) enough
to cover cheese or to taste
HAM AND CHEESE
BREAKFAST CASSEROLE
3 cups shredded cheddar cheese
1 lb. ham, sausage, or breakfast meat
In bowl, mix 2 eggs, 2 tablespoons milk,
and 2 tablespoons flour. Pour over
cheese and bake 25-30 minutes.
½ lb. grated cheese
6 eggs
DENISE HAMILTON
2 cups milk
Bread
SWEET POTATO
CASSEROLE
Line casserole w/bread (crust removed)
and up the sides. Beat eggs and milk and
pour over bread. Sprinkle with meat and
cheese.
3 cups mashed sweet potatoes (I use
Bake 350 degrees covered with foil for 45
minutes. Remove foil and bake 15 minutes
more.
Bruce’s canned)
1 tsp. vanilla
1 cup sugar
CONNIE LEWIS
2 eggs beaten
½ cup oleo
Topping:
1 cup brown sugar (scant)
1 cup nuts, chopped
1 cup coconut
1/3 cup flour
1/3 stick oleo, melted
Mix the first ingredients and put into a
greased square pan. Mix topping and
50
EGG CASSEROLE
2 5-oz. cans water chestnuts sliced
MAKE THE NIGHT BEFORE!
¼ teaspoon celery salt
3 cups ham, sausage or Canadian bacon,
cooked and cubed.
1 cup mayonnaise
¾ cup grated cheddar cheese
3 cups bread, crusts removed, cubed 4-5
slices
MIX WELL and put in 9x9 pan. Top with ½
cup crumbled French fried onions. BAKE
325-degree oven for 30 minutes. SERVES
six.
3 ups shredded sharp cheddar cheese
3 tablespoons flour
VERA EVANS
5 tablespoons melted butter or margarine
Dash of Tabasco
PASTA CRAB CASSEROLE
5 eggs
2 cups milk
8-oz. spiral pasta — cook and drain
In large mixing bowl, combine meat, bread
and cheese. In a separate bowl, mix flour,
melted butter, and seasonings. Stir into
meat mixture. Mix well. In a small bowl
beat eggs and stir in milk.
Sauté: 2 chopped green onions
½ lb mushrooms sliced
2 cloves of garlic chopped
1 cup butter.
Pour over meat mixture and mix until
blended. Pour into a greased 9 x 13
baking dish. Cover and refrigerate
overnight. Bake uncovered at 350 degrees
for 55 – 60 minutes.
Mix: 2 pkgs. Crab, drain and add to above:
½ cup sour cream
2 teaspoons salt
MINDY DOUTHIT
1 ½ teaspoon basil
½ cup shredded cheese.
VERA’S CHICKEN
CASSEROLE
1 jar chopped pimento
Bake 20 minutes in a 350-degree oven.
Grease 8 in. sq. pan. Bake covered 20
minutes. Uncover and bake 5 more
minutes.
¼ cup almonds sliced
SUE HITTLE
2 cups cooked chicken cubed
51
Mix sour cream and taco sauce together.
Spread half of this over chicken and then
top with half of the tortilla pieces and half
of the cheese. Repeat with one more layer
of ingredients and end with cheese.
CHICKEN CASSEROLE
2 tablespoons margarine
medium chopped onion, chopped
2 cups cooked rice
Cover with foil and refrigerate overnight.
Bake covered at 375 degrees for 45
minutes. Cut into squares. Serves 8-12.
2 cans mushroom soup
POLLY BREWER
1 green pepper, chopped
3 cups cooked, skinned, diced chicken
4 -oz. can mushrooms drained
HOT CHICKEN SALAD
CASSEROLE
2 cups mild cheddar cheese
2 or 3 cups chopped, cooked chicken or
turkey
Sauté onion and pepper in margarine. Mix
all ingredients and put in greased 9x13”
baking dish. Bake 350 degrees for 30
minutes.
1 can Chow Mein noodles
3 hard-cooked eggs, chopped
MICAH DOUTHIT
3/4 cup chopped celery
1 small onion, chopped
1 can undiluted cream of chicken or
mushroom sop
OVERNIGHT CHICKEN
ENCHILADA CASSEROLE
1/2 cup mayonnaise
6 cups cooked chicken, cubed
Salt and pepper to taste
1 2-oz. bottle (1¼ cup) of mild green taco
sauce
Shredded cheese for top
Mix all ingredients except cheese and
noodles. Put in casserole and bake at 350
degrees until hot, approx. 30-45 minutes.
Then mix in the noodles and spread
cheese on top. Return to oven just long
enough to melt cheese.
2 cups sour cream
1 doz. white corn 6 inch tortillas, cut in
halves or thirds
1 ½ lbs. of Monterey Jack cheese,
shredded
ELEANOR BOYD
Arrange half the chicken in a 9 x 13”
casserole, lightly greased.
52
DESSERTS
53
DESSERTS PAGE INDEX, 1
BARS, BUTTERSCOTCH
DENISE HAMILTON
81
BARS, OATMEAL CARAMEL
ANNIE EWBANK
71
BROWNIES, FAMILY FAVORITE
BARBARA LONG
78
CAKE, APPLE
GLORIA JONES/HOBBS
57
CAKE, BEA’S PUDDING
ANNIE EWBANK
84
CAKE, BUTTER PECAN BANANA
NAME MISSING
76
CAKE, CARROT
ANNIE EWBANK
75
CAKE, CHERRY/PINEAPPLE DUMP
MAX BRIGGS
66
CAKE, CHOCOLATE CHIP CHEESE
BARBARA LONG
87
CAKE, CHOCOLATE ÉCLAIR
LINDA ILLYES
64
CAKE, CHOCOLATE SHEET
VERA EVANS
86
CAKE, DUMP
NAME MISSING
58
CAKE, EASY MANDARIN
WILLARD MUNSON
59
CAKE, EASY THREE-DAY
BARBARA MEIGS
70
CAKE, GERMAN CHOCOLATE
GEORGE B. KIMSEY
77
CAKE, GOOEY CHOCOLATE
LORI KETNER
65
CAKE, KRUM
WILLARD MUNSON
60
CAKE, LEMON
MARILYN MUNSON
81
CAKE, LEMON SHEET
LINDA ILLYES
64
CAKE, MAYONNAISE
WILLARD MUNSON
63
CAKE, MOIST CHOCOLATE
JANET RAWSON
61
CAKE, MOM’S BANANA
WILMA TAYLOR
68
CAKE, ORANGE DATE
BARBARA MEIGS
77
CAKE, PUNCH BOWL
LINDA ILLYES
60
CAKE, SOUR CREAM POUND CAKE
WILLARD MUNSON
62
CAKE, SUE DUGGER’S CHEESE
NAME MISSING
67
CAKE, SWEDISH NUT
EILEEN JONES
88
54
DESSERTS PAGE INDEX, 3
MAX BRIGGS
DESSERTSPAGE
INDEX, 2
CAKE, VERY BEST RUM
74
COBBLER, MOUNTAIN DEW APPLE
JULIA FISHER
59
COBBLER, PEACH
BETTY STEWART
75
COOKIES, APPLE ORCHARD EASIES
WILLARD MUNSON
83
COOKIES, BEN’S SHORTBREAD
SUE GAYLOR
61
COOKIES, CHOCOLATE CHUNK
NAME MISSING
58
COOKIES, FRUIT CAKE
WILLARD MUNSON
60
COOKIES, ICE BOX DATE
JULIA FISHER
66
COOKIES, KERMIT’S MEXICAN
ANNIE EWBANK
73
COOKIES, MOLASSES
JULIA FISHER
61
COOKIES, NEIMAN MARCUS
ANNIE EWBANK
79
COOKIES, OATMEAL MACAROON
NAME MISSING
67
COOKIES, OLD FASHIONED SUGAR
SUE GAYLOR
65
COOKIES, OLD FASHIONED NO BAKE
DENISE HAMILTON
82
COOKIES, SNICKERDOODLES
ANNIE EWBANK
87
CREPES
VERA EVANS
86
CRISP, APPLE
BETTY NICOL
78
CRISP, RHUBARB-APPLE
BETTY MUNDY
85
M0USSE, CHOCOLATE
GINNY ANTRIM
63
PIE CRUST, NEVER FAIL
DENISE HAMILTON
78
PIE CRUST, PRETZEL
WILLARD MUNSON
83
PIE, APPLE
JULIA FISHER
57
PIE, APPLE
NAME MISSING
58
PIE, CHERRY CRUNCH
ANNIE EWBANK
82
PIE, DIANA’S BUTTERMILK
ANNIE EWBANK
85
PIE, DUTCH APPLE
ANNIE EWBANK
79
PIE, FAVORITE BLACK RASPBERRY
NAME MISSING
83
PIE, FUDGE
VIVIAN SURFACE
70
55
DESSERTS PAGE INDEX, 3
PIE, FUDGE
VIVIAN SURFACE
68
PIE, GRANDMOTHER’S PUMPKIN
JIM MCDANIEL
59
PIE, HOMEMAKE KEY LIME
ANNIE EUBANK
76
PIE, ICE CREAM
WILLARD MUNSON
83
PIE, RANCH PEACE/STRAWBERRY
BETTY HICKS
88
PIE, SPRING RASSPBERRY
MARILYN NEWSON
81
PIE, SUGAR CREAM
NAME MISSING
70
PIE, TEXAS BUTTERMILK
WILLARD MUNSON
68
PIE, TOLL HOUSE
SUE HITTLE
71
PUDDING, OREO DESSERT
ANNIE EWBANK
73
PUDDING, PERSIMMON
WILLARD MUNSON
67
SAUCE, BEST HOT FUDGE
SUE GAYLOR
65
SAUCE, CHOCOLATE
CAROL KERRIGAN
63
SQUARES, LEMON
LINDA DRAPER
85
TORT, LEMON
SUE HITTLE
73
TORTE, BEA’S CHRISTMAS CHERRY
ANNIE EWBANK
74
56
¾ teaspoon cinnamon
DESSERTS
¼ teaspoon nutmeg
+++++++++++++++++++++++++++++++
¼ teaspoon ginger
APPLE CAKE
1/8-teaspoon salt
1 cup oil
1 tbs. lemon juice
2 eggs
3 tbs. butter
2 cups sugar
After heating the apples, pour into an
uncooked pie shell. Mix flour, sugars,
cinnamon, nutmeg, ginger, and salt
together and pour over apples. Sprinkle
lemon juice over mixture, slice butter into
small slices and arrange over apple and
dry ingredients. Cover with crust. Bake 10
minutes at 450, then 45 minutes at 350
degrees. Makes one 9 in. pie.
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 cups diced apples, unpeeled
JULIA FISHER
1/2 cup chopped nuts
Combine above. Stir well and bake at 325
degrees for 50 minutes in a 9 x 13"
greased and floured pan. Serve with
whipped cream or ice cream.
RON HOBBS, THIS RECIPE IS FROM
MY LATE WIFE, GLORIA
JONES/HOBBS
APPLE PIE
6 lg apples, cored, sliced, put in pan with
1/4 cup water and heat through
2 tablespoons flour
½ cup sugar
½ cup brown sugar (I use ¼ c Splenda or
2 teaspoon of sweet & low)
57
6-7 tart apples (I use Granny Smith)
(Put 1 teaspoon of baking soda in 6
teaspoon of boiling water and add to
above) Bake for 11-12 minutes at 350
degrees.
1 cup sugar
MAX BRIGGS
APPLE PIE
2 tablespoons flour
2 teaspoons butter
DUMP CAKE
½ teaspoon cinnamon
1 can of fruit
Peel and slice apples thinly. Mix sugar,
flour and cinnamon with apples. Put
apples in unbaked crust and dot with
butter. Top with crust. Vent top of crust.
Bake 400 degrees for 50 minutes. (May be
done sooner.)
½ cup sugar
1 pkg. Vanilla Pudding
1 pkg. cake mix
1 cup water
NAME MISSING
½ cup butter, melted
Place fruit in 9 x 13” cake pan, sprinkle
with sugar & pudding mix. Beat cake mix,
water and butter until blended; Spread
over fruit to cover.
GRANDMA HOLLE’S
CHOCOLATE CHUNK
COOKIES
Bake at 350 degrees for 45 minutes or
until golden brown. Serve warm with cool
whip.
Mix together: 3 cups heaping flour
3 7-oz. Hershey bars broken into pieces
NAME MISSING
1½ cups pecan pieces
Add to mixture below at the end.
Mix:
HAUNTED HOUSE COOKIES
2 sticks softened butter
Mommy makes dough. She
puts in candy. And then she
puts it in the oven. And then
you take it out and try one.
1 ½ cups brown sugar
1 teaspoon salt
1 teaspoon vanilla
ARTHUR DILLON, BEGINNINGS
3 eggs
58
Mix all ingredients, put in two 9 & ½ or
three 9 inch pie pans (with crust). Sprinkle
pumpkin pie spice on top.
EASY MANDARIN CAKE
1 box yellow cake mix
Bake at 450 degrees for 15 minutes; then
turn down and bake at 375 degrees for 45
minutes. Test by inserting knife; should
come out clean.
1 11-oz. can mandarin orange slices
(Do not drain)
4 eggs
JIM MCDANIEL, BEGINNINGS RECIPE
BOOK
1/2 cup vegetable oil
Frosting
1 20-oz. can crushed pineapple (don’t drain)
MOUNTAIN DEW APPLE
COBBLER
1 3 -oz. pkg. instant vanilla pudding
2 Granny Smith apples, peeled, cored
Combine cake ingredients, mix for 2
minutes. Pour into 3 greased and floured
9-in round layer pans. Bake at 35 for 2025 minutes. Remove when cool. Frost top
and sides with frosting.
and cut into 8 sections
1 9-oz. carton cool whip
2 cans Crescent rolls
2 sticks butter (not margarine)
2 cups sugar
WILLARD MUNSON AND JULIA FISHER
1 teaspoon cinnamon
½ teaspoon nutmeg (I also add ½
teaspoon ginger)
ELLIE AND EVELYN’S
GREAT-GRANDMOTHER’S
FAVORITE PUMPKIN PIE
1 12 -oz. can Mountain Dew
Cinnamon, chopped pecans as desired.
(This is my favorite pumpkin pie. Actually it is my
favorite dessert.)
Wrap one crescent roll around each section
of apple and place in 9 x 13, lightly greased
pan. Melt butter and mix with sugar. Pour
over apples. Pour on the Mountain Dew (Do
Not stir)
1 29-oz. can pumpkin (NOT pumpkin pie
mix)
1 29-oz. can milk
Sprinkle with chopped pecans. Bake
uncovered at 350 for 45 minutes.
1 cup sugar
6 eggs
JULIA FISHER
Pumpkin pie spice
59
KRUM CAKE
1 toasted walnuts broken in pieces
1 beaten egg
1/2 cup toasted almonds cut in small
pieces
½ cup sugar
1/2 cup toasted pecans cut in small pieces
1 cup cream
Cream sugar and butter. Add eggs one at
a time and beat well. Then add all dry
ingredients. Then work in fruit and nut
mixture with hands. Chill over night. Roll
into balls about the size of a walnut.
Bake at 350 degrees for 15 minutes.
Makes approximately 12 dozen.
1 ¼ cups flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla
These may be frozen after they have been
baked. Defrost at room temperature when
ready to serve. Store in a tight container
Drop a scant teaspoon of batter In middle
of waffle iron. Close lid; cook for 10
seconds. Turn waffle iron over and cook for
10 seconds. Flip cookie off with a knife to a
flat pan. Quickly roll on wooden peg. Dust
with powdered sugar or fill with whipped
cream or other filling.
WILLARD MUNSON
PUNCH BOWL CAKE
WILLARD MUNSON
1 box yellow cake mix
1 large box instant vanilla pudding
FRUIT CAKE COOKIES
2 cans crushed pineapple, drained
1 1/2 cups packed brown sugar
2 cans cherry pie filling
1 cup butter
1 large container cool whip
2 eggs
1 cup nuts
2 1/2 cups flour (reserve 1/2 cup to dust fruit)
2 lbs. dried apricots (cut in small pieces)
Bake cake in 9X13 pan as directed. Cool.
Crumble half of cake in bottom of punch
bowl. Layer half pudding, pineapple,
cherries, cool whip and nuts. Repeat
layers. Refrigerate overnight.
1/2 cup candied cherries cut in half
LINDA ILLYES
1 teaspoon cinnamon
1 teaspoon salt
3 slices candied pineapple cut small pieces
60
Form balls and place on greased cookie
sheet, Bake at 375 for 10-12 min.
BEN’S WHIPPED
SHORTBREAD
JULIA FISHER
1 cup butter
1 1/2 cups of flour
1/2 cup confectionary sugar
MOIST CHOCOLATE CAKE
Combine and beat for 10 minutes
1 ½ sticks butter, softened
Drop by teaspoons onto cookie sheet.
2 cups sugar
Decorate with maraschino cherry pieces.
3 eggs
Bake at 350 degrees for 17 minutes.
1 sm. carton sour cream
Makes three dozen small cookies.
1 teaspoon vanilla
SUE GAYLOR
2 cups flour
1 teaspoon baking powder
5 tablespoons cocoa
MOLASSES COOKIES
1 pkg. chocolate chips
1 ½ c shortening
1 cup chopped pecans
2-cup sugar
Cream butter and sugar; add eggs and
beat until creamy. Fold in sour cream and
vanilla. Add dry ingredients. Spoon ½
batter into bottom of greased, floured tube
pan.
2 eggs
½ c molasses
Mix together
3 teaspoons baking soda
Sprinkle 1/2 of topping on top. Sprinkle on
one pkg. chocolate chips and 1 cup
chopped nuts; then add rest of topping.
½ teaspoon salt
Bake at 350 degrees for 60 minutes.
2 teaspoons cinnamon
Topping: 1 cup sugar with small amount
of milk
Add 4 c flour
1 ½ teaspoon clove
BASED ON JANET RAWSON’S RECIPE
1ST MRS. BOB KNIGHT’S RECIPE
1 ½ teaspoon ginger
61
SOUR CREAM POUND CAKE
SNICKERDOODLES
½ lb. (two sticks) butter
1 cup Crisco
3 cups sugar
1 ½ cups sugar
1 cup sour cream
2 eggs
3 cups all-purpose flour
2 2/3 cups flour
½ teaspoon baking soda
2 teaspoons cream of tartar
6 eggs
1 teaspoon soda
1 teaspoon vanilla
¼ teaspoon salt
Preheat oven to 350 degrees. Cream
butter and sugar together; add sour
cream. Sift flour and baking soda together.
Add to creamed mixture alternately with
eggs, one at a time, beating after each.
Add vanilla. Pour into a greased and
floured tube pan; bake 1 hour 20 minutes.
Mix all ingredients and make into walnut
size balls. Roll balls in 2 tablespoons of
sugar and 2 teaspoons of cinnamon
mixed. Bake for 8 minutes at 400 degrees.
Be sure and preheat oven, but don’t over
bake.
NAME MISSING
Icing:
1 stick butter
I
1 brick cream cheese
1 box confectioner’s sugar
½ teaspoon almond extract
½ teaspoon vanilla
f a brother or sister lacks food
and one of you says, "go in
peace," and yet do not supply
their bodily needs, what is the
good of that?
Mix all ingredients together. Wait for the
pound cake to cool, and then top it with a
thick layer of frosting
Faith if it has no works is dead.
WILLARD MUNSON
James 2: 15-17
62
MAYONNAISE CAKE
CHOCOLATE MOUSSE
4 tbsp cocoa
1 cup heavy cream
2 cups flour
2 tablespoons cocoa
1 cup sugar
1 tablespoon orange flavor liqueur
2 teaspoons baking soda
1 small box vanilla pudding (instant)
Pinch of salt
1 cup milk
1 cup Miracle Whip
Beat heavy cream and set aside. In large
bowl prepare pudding and add cocoa.
Fold in whipped cream and liqueur. Spoon
into glasses. Refrigerate at least one hour.
1 cup warm water
1 teaspoon vanilla
GINNY ANTRIM
Sift dry ingredients together. Mix Miracle
Whip, water and vanilla together and add to
dry ingredients, mix well.
CHOCOLATE SAUCE
Pour into rectangular pan or 2 round 8inch cake pans. Bake at 350 degrees for
30-35 minutes.
3 one-oz. squares unsweetened chocolate
¾ cups sugar
Caramel Icing:
½ cup light cream
2 cups brown sugar
¼ cup butter
1/2 cup margarine or butter
Pinch of salt
1/2 cup milk
½ teaspoon vanilla
1 teaspoon vanilla
Melt chocolate over low heat. Add
remaining ingredients except vanilla.
1/2 teaspoon salt
Cook stirring constantly, about 5 minutes
or until thickened. Remove from heat and
stir in vanilla.
Bring to rolling boil and boil for 1 minute.
Beat with electric mixer until creamy. Add
2 cups of sifted powdered sugar to
thicken.
I used this sauce for frozen cream puffs. I
thawed cream puffs, put on platter and
drizzled with chocolate while it was still
hot. Chill for at least an hour
WILLARD MUNSON
CAROL KERRIGAN
63
CHOCOLATE ÉCLAIR CAKE
GRANDMA’S APRON
2 small boxes instant vanilla pudding
T
he principal use of Grandma’s apron
was to protect the dress underneath,
because she only had a few, it was easier
to wash aprons than dresses and they
used less material, but along with that, it
served as a potholder for removing hot
pans from the oven.
3 ½ cups milk
1 one-pound box graham crackers
Chocolate icing
9-oz. Cool Whip
It was wonderful for drying children’s
tears, and on occasion was even used for
cleaning out dirty ears.
Mix pudding and milk. Fold in cool whip.
Layer bottom 9X13” pan with ½ pudding
mixture. Put graham crackers side by
side. Repeat. Put chocolate icing on top.
Let set for 1-2 days.
From the chicken coop, the apron was
used for carrying eggs, fussy chicks and
sometimes half-hatched eggs to be
finished in the warming oven.
LINDA ILLYES
When company came, those aprons were
ideal hiding places for shy kids. And when
the weather was cold, grandma wrapped it
around her arms.
LEMON SHEET CAKE
1 box of lemon cake mix
Those big old aprons wiped many a
perspiring brow, bent over the hot wood
stove. Chips and kindling wood were
brought into the kitchen in that apron.
4 eggs
1 can (15 3/4 -oz.) lemon pie filling
3 -oz. cream cheese, softened
From the garden, it carried all sorts of
vegetables. After the peas had been
shelled, it carried out the hulls. In the fall, it
was used to bring in apples fallen from the
trees, or peaches, or pecans.
1 stick butter/margarine, softened
2 cups sugar
1 ½ teaspoons vanilla
When unexpected company came, it was
surprising how much furniture that old
apron could dust in a matter of seconds.
Beat cake mix and eggs until well blended.
Fold in pie filling. Spread into 15X10X1”
cake pan. Bake at 350 degrees for 18-20
minutes or until toothpick comes out clean.
When dinner was ready, Grandma walked
out onto the porch, waved her apron, and
the men knew it was time to come in from
the fields to dinner. It will be a long time
before someone invents something that
will replace that old-time apron.
For icing: beat cream cheese, butter,
sugar; stir in vanilla. Store in refrigerator.
LINDA ILLYES
64
GOOEY CHOCOLATE CAKE
OLD FASHIONED
SUGAR COOKIES
1 German chocolate cake mix
1 cup butter
1 can Eagle brand milk
1 cup vegetable oil
1 jar Mrs. Richardson’s caramel ice cream
topping
1 cup granulated sugar
1 container Cool Whip
1 cup sifted powdered sugar
2 Heath candy bars, crushed
1 teaspoon vanilla
Bake cake according to directions in
9X13” dish. As soon as it comes out of
oven, punch holes in it with a meat fork
and pour milk over that.
2 eggs
1 teaspoon baking soda
4 cups flour
Then spread with caramel sauce and cool.
Top with cool whip and sprinkle with candy
bar crumbs. Keep refrigerated.
1 teaspoon cream of tarter
Cream oil, butter and both sugars. Add
vanilla and eggs. Stir well. Sift dry
ingredients. Stir in and blend.
LORI KETNER
Put in tightly sealed container for 1 hour
until dough is firm.
THE BEST HOT
FUDGE SAUCE
¼ cup butter
Roll balls of dough in small dish of colored
sugar. Press dough with fork and make
design. Makes about 6 dozen. Bake about
12 minutes at 375 degrees.
2 cups of sifted confectionery sugar
SUE GAYLOR
2 squares chocolate
¾ cup evaporated milk
Melt chocolate and butter and remove
from fire. Add confectionery sugar and
milk.
Stir until smooth. Cook and simmer for
eight to ten minutes on medium to low
heat.
SUE GAYLOR
65
DUMP CAKE
CHERRY/PINEAPPLE
Mix sugar & shortening until creamy. Add
eggs and mix. Add dry Ingredients and
mix well.
Ingredients:
Filling
2 Betty Crocker Yellow cake mixes
10 -oz. pitted dates, chopped
4 pats butter
½ c pecans, chopped
1 lg. can cherry pie filling
½ c sugar
1 lg. can pineapple pieces
½ c water
1/2 cup water
Boil together dates, pecans sugar and
water until sugar is dissolved & mixture
begins to thicken. Divide dough into 1/3s.
Equipment: #14 Dutch Oven
1 large spoon
Cover with filling and roll up into log,
Cover w/waxed paper and chill 3 hrs. or
overnight. Repeat w/ remaining dough
and filling. After log is chilled, slice into
cookies.
Pour in both cans of fruit, dump in both
cake mixes, spread lightly.
Add 4 pats butter.
Cover & cook for 30 minutes or until
golden.
Bake at 350 for 8-10 minutes.
MAX BRIGGS
JULIA FISHER
ICE BOX DATE COOKIES
Cookie dough
2 c brown sugar
1c shortening
4 c flour
3 eggs
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon baking soda
66
Mix ingredients with spoon by hand and
press into greased, floured 9 x 13 pan.
OATMEAL MACAROON
COOKIES
Cream together:
1 cup shortening
1 8-oz. pkg. cream cheese
1 cup brown sugar
2 eggs
1 cup sugar
1 tablespoon powdered sugar
½ teaspoon vanilla
½ teaspoon salt
Mix well. Pour cream cheese mixture over
cake mixture and bake at 350 degrees for
35-40 minutes until soft “crust” forms on
top. Remove from oven, sprinkle with
powdered sugar.
3 cups quick oats
NAME MISSING
2 eggs
1 ¼ cups all-purpose flour
1 teaspoon soda
½ teaspoon cinnamon
PERSIMMON PUDDING
½ cup nuts (optional)
Pulp from 1 quart persimmons, equal to 2
cups
Cream sugars and shortening together.
Add vanilla, eggs, flour, salt, oats, soda
and cinnamon.
1 quart milk
2 cups sugar
Mix all together and drop by spoonfuls on
baking sheet. Bake 12-15 minutes at
350º F. Makes 5 ½ dozen cookies.
3 cups flour
3 eggs
NAME MISSING
1/2 cup margarine, melted
1 teaspoon soda
SUE DUGGER’S
CHEESE CAKE
Mix pulp, milk, sugar, flour, eggs and
soda; beat well; add margarine.
1 box yellow or lemon cake mix
1 egg
Pour into greased 13x9 or 9 inch square
baking pan (metal or glass) and bake in
325-350 degree oven for 2 hours.
1 stick butter
WILLARD A. MUNSON
67
BUTTERMILK PIE (TEXAS
RECIPE)
¼ cup buttermilk or sour milk
1 stick margarine
Teaspoon vanilla
2 cups sugar
2 eggs
3 teaspoons flour - heaping
TO MAKE SOUR MILK: Put 1 teaspoon
lemon juice or vinegar in cup, add milk to
fill. Let stand for 5 minutes.
½ cup shortening
3 eggs
1 cup buttermilk
Grease and lightly flour two 8 and ½ inch
pans or 9x1 round pans or grease one
13x9x2 baking pan.
1/2 teaspoon vanilla
Dash of nutmeg
In a large mixing bowl stir together flour,
sugar, baking powder, baking soda, and
salt. Add bananas, buttermilk or sour milk,
shortening, and vanilla. Beat with an
electric mixer on low speed until
combined.
1 unbaked 9 inch pie crust
Let margarine soften.
Add sugar and beat until fluffy.
Add eggs; beat on medium speed for 2
minutes. Pour batter into prepared pans.
Add flour and eggs. Mix well.
Fold in buttermilk, vanilla and nutmeg.
Pour into unbaked pie shell.
Bake in 350 degree oven for 25 to 30
minutes for round pans or 35 minutes for
13 x 9 pan, or until a wooden toothpick
comes out clean.
Bake in 350 degree oven for 45 - 50
minutes or until golden brown and set.
Cool layer cakes in pans on wire racks for
10 minutes. Remove layer cakes from
pans and cool thoroughly. Wait until
13x9x2 pan is cool. Frost as desired.
WILLARD A. MUNSON
MOM’S BANANA CAKE
Makes 12 to 16 servings
2 and ¼ cups of all-purpose flour
WILMA TAYLOR, MY MOM WOULD
ALWAYS BAKE THIS FOR MY
BIRTHDAY.
1 and ½ cups of sugar
1 and ½ teaspoons baking power
1 teaspoon baking soda
½ teaspoon salt
1 cup of mashed ripe bananas (about 3)
68
THE LITTLE CAKE: A
and then for thee And thy son
provide."Quick the cup his thirst to slake
SCRIPTURE STORY
H
Then she brought; she sped to bake ; And
the ready little cake Soon his want supplied.
e who once a world could
drown, Now upon his foes
From that hour her care had ceased; She,
sent down Drought and
from want and fear released, Saw her meal
famine, in his frown
and oil increased; Ever full, her store. God,
Through the kingdom spread. Flock and
who saw her feeling heart. Trustful, void of
herd, for drink and feed, Pined and died on
self and art, Prompt her morsel to impart,
hill and mead ; Man, too, fell, for broke
Blessed her evermore.
indeed. Was his staff of bread.
Holy men, on heathen ground. Now the
From his covert sad and low, God then bade
Gospel trump would sound. More, could
Elijah go, On a way that he would show,
means of life be found For their distant way.
And protect his path. Rough the road he
But the needful little, cake - Who for this
traveled o'er, Till a gate he stood before
the price will take From his store, for Jesus'
Near a widow's humble door. Down in
sake, Trusting God for pay?
Zarephath.
www:kidsworld
She was out, and looking round, Picking fuel
from the ground, When she heard the
startling sound Of the stranger's feet. Give
me drink," Elijah said, "And a morsel of your
bread; Ere my fainting life hath fled, Let me
drink and eat!”
"As the Lord doth live," quoth she." For my
famished son and me, In our keen necessity,
Only left have I Little oil, and meal to make
Zarephath’s widow baked a little cake
for Elijah and God blessed her.
For us twain a little cake, Which I gather
sticks to bake, That we eat, and die !”
Still the Prophet urged his plea, Water
bring, and bread, to me ; Haste with these !
69
SUGAR CREAM PIE
2 eggs
1 ¼ cup sugar
1 teaspoon vanilla
1/3 cup flour
Mix well. pour into pie pan and bake at
350 degrees for about 20 minutes
Pinch salt
GIVEN TO VIVIAN SURFACE BY
DOROTHY PURVIS IN 1958.
Vanilla (optional)
1 cup whipping cream
Butter
EASY 3-DAY
COCONUT CAKE
Cinnamon
1 white cake mix
Combine first three ingredients in bowl.
Add cream and milk. Pour into unbaked
pie crust. Dot with butter and sprinkle
cinnamon on top.
2 pkg. frozen coconut (or 2 cans)
Bake 10-15 minutes at 425 degrees.
Reduce heat to 350 degrees for 35-40
minutes longer or until set.
9 -oz. whipped topping
½ cup milk
2 8-oz. containers sour cream
2 cups sugar
Mix cake mix; bake as directed in 2
layers. Cool and split. Mix coconut, sour
cream, and sugar. Setting aside ½ cup of
mixture. Spread remainder between
layers.
NAME MISSING
FUDGE PIE
Mix ½ cup of reserved coconut mixture
with whipped topping. Spread on top and
sides. Refrigerate 3 days in airtight
container before serving.
IN SAUCE PAN MELT:
½ cup margarine
BARBARA MEIGS
1 & ½ squares baking unsweetened
chocolate
REMOVE FROM STOVE, ADD:
PRINGLE COOKIES
1 cup sugar
Mom used a pound of sugar. Then she put all the
milk in I think. And she put some chocolate milk in it.
And that’s all. She put it in the oven like for 10 or 2
minutes. Maybe 10 or 7.
¼ cup flour
½ teaspoon salt
KAYLIN STOUDEMIRE, BEGINNINGS
70
OATMEAL CARAMEL WHITE
CHIP BARS
BAKE for 18 to 22 minutes or until golden
brown. Cool completely in pan on wire
rack. Cut into bars.
Preparation - 15 min, Cooking - 28 min |
Cooling Time - 25 min | Yields - 36 bars (3
dozen)
ANNIE EWBANK
CRUST: 1 teaspoon baking soda
TOLL HOUSE PIE
2 cups all-purpose flour
2 eggs
1 1/2 cups packed brown sugar
½ cup sugar
1 1/4 cups (2 1/2 sticks) butter or
margarine, softened
1 cup butter, melted,, cooled
1/2 teaspoon salt
1 cup chopped walnuts
2 cups quick-cooking oats
1 ½ cups flour
FILLING: 2 cups (12-oz. pkg.) NESTLÉ®
TOLL HOUSE® Premier White Morsels
½ cup brown sugar
1 6 -oz. pkg. chocolate chips
1/2 cup chopped nuts
1 9 in. pie shell
1 cup caramel or butterscotch caramel
fudge topping
In a large bowl, beat eggs until foamy.
Beat in flour, sugar, brown sugar. Blend
well. Add in butter. Stir in chocolate chips
and nuts.
3 tablespoons all-purpose flour
PREHEAT oven to 350° F. Grease a 13 x
9-inch baking pan.
Pour into pie shell. Bake for one hour at
325 degrees.
CRUST: BEAT flour, sugar, butter,
baking soda and salt in a large mixing
bowl until crumbly. Beat in oats on low
speed just until combined.
Serve warm with whipped cream or ice
cream.
SUE HITTLE
Press half of mixture (about 2 1/2 cups)
into bottom of prepared baking pan.
BAKE for 10 minutes. Cool in pan for 2
minutes.
FOR FILLING: SPRINKLE crust with
morsels and nuts. Blend caramel topping
with flour. Drizzle over morsels and nuts.
Crumble remaining oat mixture over nuts.
71
SCRIPTURE CAKE
Scripture cake was also known as “Bible
Cake,” “Scriptural Cake” and “Old
Testament Cake,” and was extremely
popular in the latter part of the nineteenth
century, especially in the southern
Appalachians.
1½ cups butter
3 cups sugar
6 eggs
3½ cups flower
2 teaspoons baking power
½ teaspoon ground nutmeg
1 teaspoon ground cloves
2 teaspoons cinnamon
1 teaspoon allspice
A pinch of salt
1 cup water
1 tablespoon honey
2 cups raisins
2 cups chopped dried figs
2 cups slivered or chopped almonds
The cake was meant as a way to teach
young girls baking and Bible verses; the
original recipes didn’t include the
ingredients out to the side as provided on
this one.
The earliest recipe for this cake I have
been able to find was published in the
Atlanta Constitution on June 27, 1897.
Some researchers believe the cake dates
to the late 1700s in England or Ireland,
while others claim the cake a favorite of
Dolly Madison, wife of U.S. president
James Madison.
HUSH PUPPY NATION
WEBSITE
Preheat oven to 325 degrees. Cream together butter and sugar, beat in eggs one at a
time, beating well after each one. Sift together flour, baking power, salt and spices. Add
alternately with water to creamed mixture.
Stir in honey; fold in raisins, figs and almonds. Mix well. Turn into two well greased 9 x 5 x
3 inch loaf pans.
Bake about 60 minutes, making sure not to overbake, until loaves test done by the
toothpick test. Let cool for 30 minutes in pans before turning out onto rack.
72
Beat 2 pkgs. of instant pudding (doesn’t
have to be lemon) and 3 cups milk.
Spread on top of cheese layer.
Top with Cool Whip and chill.
OREO DESSERT
(DIRT PUDDING)
Ingredients:
SUE HITTLE
5½ cups cold milk
3 pkgs. (4 serving size) JELL-O Instant
Vanilla Pudding
KERMIT’S MEXICAN
WEDDING CAKE COOKIES
1 cup chopped pecans
1 lb. soft unsalted butter
1 stick melted butter
¼ cup white sugar
2 8-oz. Philadelphia Cream Cheese
2 teaspoons vanilla
1 tub (12 -oz.) COOL WHIP topping,
thawed
1 cup finely chopped pecans
1 pkg. (16-oz.) Chocolate sandwich
cookies, crushed. Crush cookies in
zipper-style plastic bag with rolling pin or
in food processor.
2-1/2 cups sifted pastry flour
Powdered sugar for dusting
Preheat oven to 350 degrees. Beat butter
and sugar in mixer until light and fluffy.
Add vanilla and pecans. Add flour.
Beat pudding with cream cheese and milk;
let stand 5 minutes. Mix crushed cookies,
nuts, and melted butter together. Coat a 9 X
13 baking dish with PAM spray or butter.
Spoon cookie mixture into 13 x 9" dish, but
reserve 1 cup.
Form into balls about the size of small
walnuts. Place on an ungreased cookie
sheet. Bake 25-30 minutes or until just
beginning to get the slightest bit colored
on the bottom. Remove upon the first sign
of color and set on a rack to cool.
Next add pudding layer. Top with cool
whip. Sprinkle with remaining crushed
cookies. Refrigerate 1 hour.
When cool enough to touch, place in a
bowl with powdered sugar on top and
bottom and toss gently. Occasionally toss
with sugar while cooling, trying to get as
much sugar as possible to stick.
ANNIE EWBANK
LEMON TORT
In a 9 x 13 pan, cream 1 cup flour, 1 stick
margarine and ½ cup nuts. Bake 15
minutes at 350 degrees.
When cold, place cookies in airtight
container and cover until ready to serve.
ANNIE EWBANK
Mix 1 large Philadelphia Cream Cheese 1
cup sugar, 1 cup Cool Whip. Spread on
top of cheese layer.
73
THE VERY BEST RUM
CAKE EVER
BEA'S CHRISTMAS CHERRY
TORTE
Cake: 1 cup chopped pecans or walnuts
For torte: 2 tablespoons melted butter
1 Duncan Hines Butter yellow cake mix
2 eggs
1 1-3/4 -oz. (4-serving size) instant
French vanilla pudding mix
2-1/2 Cup white sugar
4 eggs
2 14.5-oz. cans drained sour pitted
cherries (reserve juice for sauce)
1/2 cup water
2 cups sifted flour
1/2 cup vegetable oil
2 teaspoon baking soda
1/2 cup Bacardi dark rum
1-1/2 teaspoon salt
Glaze---1/2 cup butter1/4 cup water
2 teaspoon cinnamon
1 cup sugar and 1/2 cup Bacardi dark rum
1 cup broken pecans
Preparation:
Preheat oven to 350 degrees . Melt butter.
Add to cherries. Beat in eggs. Add sugar.
Then mix in dry ingredients. Finally stir in
pecans. Place in 13X9 greased pan. Bake
for 45 minutes.
Cake: Preheat oven to 325 degrees F.
Grease and flour 12-cup Bundt pan.
Combine all cake ingredients. Beat for 2
minutes on high with electric mixer. Stir in
nuts.
Cherry Sauce:
Pour into prepared pan. Bake for 1 hour.
Cool in pan. Invert on serving plate. Prick
top with fork. Drizzle glaze over top of
cake. Use brush or spoon to put extra
dripping back on cake.
2 cup reserved Cherry juice
Glaze: Melt butter in saucepan. Stir in
water and sugar. Boil 5 minutes, stirring
constantly. Remove from heat and stir in
rum. Note: The rum will cause steam. Be
careful not to burn yourself.
2 tablespoons butter
2 tablespoons cornstarch
1 cup white sugar
1/4 teaspoon salt
Cook together 10 minutes, stirring
constantly until a rolling boil.
MAX BRIGGS
Cool torte and cut into squares. Serve
with cherry sauce and ice cream (or
whipped cream)
ANNIE EWBANK
74
CARROT CAKE
PEACH COBBLER
Preheat oven to 325 degrees. Spray 13X9
pan with Pam or grease with Crisco.
2 cups flour
Immerse 6 peaches in boiling water for 1
minute. Remove with slotted spoon. Cool
under cold running water then remove
skins.
2 cups white sugar
Slice peaches into wedges.
2 teaspoon baking soda
Toss with ½ cup sugar,
2 teaspoons cinnamon
2 teaspoons cinnamon
1 teaspoon salt
½ teaspoon cream of tartar
Mix dry ingredients. Then add
1/8 teaspoon nutmeg
1 1/4 cup oil
Place in 9 in. square baking dish
4 egg
For topping: mix 1 tablespoon Crisco
3 cups grated carrots
1 egg
Pour into pan and Bake for 45 min
(toothpick should come out clean) Let
cake cool at least 1 hour before frosting.
1 scant cup flour
Icing:
2 teaspoons baking powder
1 stick butter or margarine softened
Add enough milk to spread batter over
fruit.
½ cup sugar
1-8 -oz. Philly cream cheese
Add ¾ cup sugar and almost 1 cup cider
(or juice of 1 lemon with water) over
batter.
2 teaspoons vanilla
1 box powdered sugar
Bake at 375 for about 25 minutes. Leave
in oven with heat off about 15-20 minutes
until batter breaks away around the
edges. Delicious!!
Cream together butter, cream cheese,
and vanilla. Slowly add powdered sugar
until thickened. Then stir in 1 cup broken
pecans.
BETTY STEWART
Refrigerate as soon as frosted.
ANNIE EWBANK, FROM MY GRAMMY
BEA SHELTON (AKA "CUDDLES")
75
HOMEMADE KEY LIME PIE
1 cup mashed ripe bananas
Crust Ingredients:
3/4 cup vegetable oil
1 1/4 cups Ready-Crust Pie Crust Keebler
Ready Crust Graham Crumbs
1/4 cup sugar
1/3 cup margarine or butter, melted
1/2 cup granulated sugar
1/4 cup milk
1 teaspoon vanilla extract
Directions: In small bowl stir together
crumbs and sugar. Add margarine or
butter. Toss until combined.
1 cup chopped pecans
In 9-inch pie plate evenly spread crumb
mixture. Press onto bottom and sides of
pie plate.
1 cup coarsely chopped pecans
Bake at 375 degrees for 6 to 8 minutes or
until light brown. Cool.
1-8-oz. package Cream Cheese
Filling:
1 teaspoon vanilla
1-14-oz. can sweetened condensed milk
8-oz. Cool Whip (thawed)
½ cup Key Lime juice (NOT Lime)
Pinch salt
Mix together until well blended. Fold into
cooled crust. Refrigerate 8 hours and
enjoy!
Preheat oven to 350°F. Grease and flour
10 inch Bundt or tube pan.
Frosting
1/2 cup butter
1 lb powdered sugar
Combine cake mix, eggs, bananas, oil,
sugar, milk and vanilla extract in large
bowl. Beat at low speed with electric
mixer until moistened. Beat at medium
speed for 2 minutes.
ANNIE EWBANK, THE EASIEST KEY
LIME PIE EVER! I GOT THIS RECIPE
FROM RODES RESTAURANT IN
BONITA SPRINGS, FL OVER 20 YEARS
AGO.
Stir in 1 cup chopped pecans. Pour into
prepared pan, Bake 45-50 minutes, or
until toothpick inserted in center comes
out clean.
BUTTER PECAN
BANANA CAKE
Cool in pan 25 minutes. Invert onto
cooling rack. Cool completely. While cake
is baking, cream butter, salt, vanilla, and
cream cheese. Slowly add powdered
sugar until thickened. Stir in nuts. Frost
cake. Refrigerate immediately.
1 pkg Duncan Hines Moist Deluxe
Banana Cake Mix
1 small box JELL-O instant banana cream
pudding
NAME MISSING
4 large eggs
76
1 cup pecans
GERMAN CHOCOLATE
CAKE
Sauce:
1 pkg. German Chocolate Cake
1 1/4 cup orange juice,
1/2 cup evaporated milk
1 cup sugar,
3/4 cup melted oleo or butter
2 teaspoons of orange rind
Combine above ingredients
Put half of the mixture into a 9x13 pan.
Cream butter, eggs, salt, and sugar.
Bake 5 minutes in oven 350 degrees
Add buttermilk mixture and flour
alternately. Add dates, nuts and orange
rind.
Mix one package of caramels (14
caramels) with 1/3 c. evaporated milk over
heat until smooth. Drizzle over cake; add
1 1/2 c. pecans and 1 cup chocolate
chips.
Grease and flour 9x13 or bundt pan.
Bake 30 minutes at 375. Leave in pan.
Bring sauce to boil. Poke holes in top of
cake and pour sauce into cake. Serve
with whipped cream and cherries.
Dot remaining batter over top
Bake 18 to 20 minutes in 350-degree
oven
BARBARA MEIGS
GEORGE B. KIMSEY
ORANGE DATE CAKE
1/2 cup butter or Crisco
2 cups flour
1 cup sugar
2 eggs
1 pkg. chopped dates
1 teaspoon soda dissolved in 2/3 cup
buttermilk
1/4 teaspoon. salt
2 teaspoon orange rind
77
Whipped cream or ice cream for topping
NEVER FAIL PIE CRUST
Heat oven to 375 degrees, butter an 8 or
9 inch pan, peel apples and
place in pan.
Sift:
4 cups flour
1 teaspoon baking powder
Place oats, brown sugar, flour, spices and
salt in a sealable plastic bag, close and
shake. Cut butter into 1 in pieces and add
to oat mixture. Knead until all blended.
1 tablespoon sugar
Spread mixture over apples
Cut in 1 ¾ cup shortening. Add: ½ cup
COLD water, 1 beaten egg and 1
teaspoon vinegar. Mix. May need more
COLD water.
BAKE 40-45 minutes or until bubbly and
golden brown and cool. Serve with whip
cream or ice cream.
2 teaspoons salt
BETTY NICOL
Separate into 4 equal amounts and roll
into discs the size you need for your pies.
You can freeze if not using all 4 pie
crusts. Dough will not become tough if rerolled.
FAMILY FAVORITE
BROWNIES
Makes 4 shells
2 sticks melted margarine
DENISE HAMILTON
2 cups sugar
½ cup cocoa
APPLE CRISP
4 eggs
6 cups apple slices
2 teaspoons vanilla
1 1/2 cups oatmeal
1 tablespoon Karo syrup
3/4 cup brown sugar
1 ½ cup of flour
1/4 cup flour
1 teaspoon baking powder
1 tsp cinnamon
Beat all ingredients well and add 1 cup
chopped nuts. Pour into greased and
floured 10 x 15-inch pan and bake for 30
minutes at 350 degrees.
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup butter
BARBARA LONG
78
DUTCH APPLE PIE
NEIMAN MARCUS
$250 COOKIES
Pastry for one crust pie
2 cups butter
4 cups flour
Filling: 6 cups peeled, cored, and sliced
apples
2 teaspoons soda
1 tablespoon lemon juice
2 cups sugar
3/4 cup sugar
5 cups oatmeal (blended)
2 tablespoons flour
24-oz. chocolate chips
3/4 teaspoon cinnamon
2 cups brown sugar
1/4 teaspoon salt
1 tsp. salt
Topping: 3/4 cup flour
1 8-oz. Hershey bar (grated)
1/2 cup firmly packed brown sugar
4 eggs
1/2 teaspoon cinnamon
2 teaspoons baking powder
3 cups chopped nuts (your choice)
1/3 cup butter
2 teaspoons vanilla
Prepare pastry for 1 crust pie using 9 in
pie pan.
Measure oatmeal and blend in a blender
to a fine powder. Cream the butter and
both sugars. Add eggs and vanilla; mix
together with flour, oatmeal, salt, baking
powder, and soda. Add chocolate chips,
Hershey bar and nuts.
Heat oven to 350 degrees
In a large bowl, combine all filling
ingredients; blend well. Spoon into pastry
lined pan. In a medium bowl, blend
topping ingredients with fork until crumbly.
Sprinkle over filling. Bake at 350 for 1 hr
15 minutes or until apples are tender and
topping is golden brown.
Roll into balls and place two inches apart
on a cookie sheet. Bake for 10 minutes at
375 degrees. Makes 112 cookies. (Recipe
may be halved)
ANNIE EWBANK
ANNIE EWBANK
79
1900-1920:
Long
aprons
cover and
protect
clothing.
A BRIEF RUNDOWN OF THE "AGE OF APRONS."
Origin:
1920:Straight-line aprons are the style.
The English word "apron" came from
"naperon," the old French word for
napkin or small tablecloth.
1930: Beautiful prints with bright
sashes, along with crocheted aprons,
make an appearance.
Twelfth century: Guess who wore
aprons first? Men, as hygienic,
protective wear.
1940: Printed half-aprons tied around
the waist, and aprons made of
handkerchiefs, are popular.
Fourteenth century: Dark-colored
aprons started to be worn tied at the
waist.
1950: Full-skirted plastic aprons, and
ones with cross-stitch designs, gain
U.S. popularity.
Sixteenth century: Colors denoted the
trade of the wearer. English barbers
wore a checked pattern; butchers and
porters, green; and masons, white.
1960: Half-aprons with attached hand
towels are sure-fire hits, along with
aprons sewn with plastic hoops or
valance material.
Seventeenth century: Romantic
notions began to blossom. Your beau
is thinking of you if the apron becomes
untied and drops off.
1970 to present: Barbecue, anyone?
Grilling is a popular design or theme
for modern-day aprons.
Eighteenth century: The pinafore apron
was "pinned" to clothing.
HISTORY OF APRONS WEBSITE
Nineteenth century: Cooks began
turning the apron only once before
washing. Any more, and the stains
aren't hidden.
80
When done, remove from oven and pierce
the cake all over every 2 inches apart with
a fork while still hot.
SPRING RASPBERRY PIE
1 cup sugar
3 tablespoons. Cornstarch
1 cup water
3 tablespoons of raspberry Jell-O
Pinch of salt
2 tablespoons of corn syrup
4 cups fresh raspberries
Glaze--- Then pour over the cake a
mixture of 2 cups powdered sugar and 1/2
cup lemon juice concentrate. Mixture will
soak into cake and form a glaze on cake.
May top with whipped cream or serve with
ice cream if desired. May be served hot
or cold.
Mix all ingredients except Jell-O and
berries
MARILYN MUNSON
Cook in microwave until clear and glazed,
stirring often.
BUTTERSCOTCH BARS
Add Jell-O powder and fold in 4 cups of
the berries.
In a 3 qt sauce pan melt:
Pour in 9" graham cracker crust
or regular crust and chill.
1/2 cup butter
2 cups brown sugar
MARILYN NEWSON
Take pan from heat, add and mix with
wooden spoon:
LEMON CAKE
2 eggs
Dissolve 1 package of lemon Jell-O in one
cup boiling water. Let cool.
2 teaspoons vanilla
1 cup flour
Break 4 eggs in a large mixing bowl and
beat lightly. Add 3/4 cup vegetable oil to
eggs and a dash of salt. Add the cooled
dissolved Jell-O. Mix well.
¾ cup quick oats
½ teaspoon salt
2 teaspoons baking powder
Add 1 package of lemon cake or a yellow
cake mix to the above mixture and beat
with electric mixer for 2 minutes.
1 cup chopped nuts (optional)
Turn mixture into a greased 9x13 pan.
Bake 30 minutes at 350. If desired,
sprinkle powdered sugar on top.
Pour into a greased and floured 9x13x2
1/2 inch cake pan. Bake in a 350-degree
oven for 30-45 minutes.
DENISE HAMILTON
81
over warm pie filling. Bake in the
preheated oven for 1 hour 15 minutes, or
until topping is golden brown. Serve
warm.
CHERRY CRUNCH PIE
FILLING INGREDIENTS:
Pastry for 9-inch single crust pie
ANNIE EWBANK
1 cup white sugar
¼ cup flour
OLD FASHION NO
BAKE COOKIES
¼ teaspoon cinnamon
2 14.5 -oz. cans sour pitted cherries,
drained
¼ cup cocoa
¼ teaspoon almond extract
2 cups sugar
½ cup water
½ cup milk
Topping:
Pinch salt
1 cup all-purpose flour
1 stick butter
1/2 cup butter
Mix and boil for 1 minute the above
ingredients, then add:
3/4 cup brown sugar
3 cups quick oats
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 cup rolled oats
½ cup peanut butter
DIRECTIONS:
Drop by teaspoon onto waxed paper.
Makes about 3 dozen depending on size.
Preheat oven to 350 degrees. Make 9”
pastry, set aside.
DENISE HAMILTON
In medium sauce pan, combine sugar,
flour, cinnamon, almond extract, water,
and cherries. Cook over medium heat,
stirring constantly, until mixture thickens
and boils (about 6-7 minutes). Remove
from heat. Pour mixture into unbaked pie
shell.
CHOCOLATE CAKE
Mommy puts in chocolate in a
bowl and sugar. She cooks it in
the oven. She turns it to hot. And
she gets it out. Nothing else. She
puts the chocolate on it.
In a medium bowl, combine the rolled
oats, flour, brown sugar and cinnamon.
Cut in butter until mixture resembles
coarse crumbs. Sprinkle crumb mixture
NATHAN GROSS, BEGINNINGS
82
1 cup grated, pared apples (about 2
medium)
PRETZEL CRUST
2 cups crushed pretzels
Melt butter, stir in sugar, flour, salt and
apples. Cook to boiling, boil for 1 minute.
Remove from heat and add:
3/4 cup melted margarine
1 tablespoon sugar
3 cups quick oatmeal
Mix ingredients together.
1 cup finely chopped walnuts
Press into a pie plate. Bake at 375
degrees for 8 minutes.
1 tsp vanilla
Drop using teaspoon on wax paper. Cool.
Roll in white sugar mixed with cinnamon.
Place on plate and let sit out overnight
uncovered to achieve crunchy texture.
Makes about 50 cookies so roll out lots of
waxed paper!!
Good crust for ice cream pie.
WILLARD A. MUNSON
WILLARD MUNSON
ICE CREAM PIE
1 pint vanilla ice cream or a flavored ice
cream softened. If vanilla ice cream, mix 1
teaspoon Rum flavoring with it.
MY FAVORITE BLACK
RASPBERRY PIE
Put into pretzel crust and refreeze. Can
sprinkle nutmeg of top if using vanilla ice
cream just before serving.
2 unbaked pie crusts
Filling:
WILLARD A. MUNSON
2/3 cup sugar
2 tbsp cornstarch
APPLE ORCHARD EASIES
1 teaspoon lemon juice
Assemble and cook all ingredients in 3 qt.
saucepan:
2 cup black raspberries, fresh or frozen
1/2 cup water. Cook over medium heat,
stirring constantly, until mixture is thick.
Remove from heat and cool. Pour in an 8inch pastry lined pie pan. Cover with top
crust. Cut 6 slits in top and small hole in
center. Dot 1 tablespoon butter on top
crust. Bake at 350 degrees for 1 hour 15
minutes or until crust is nicely browned.
½ cup butter
2 cups sugar
2 T flour
¼ teaspoon salt
83
BEA'S PUDDING CAKE
GRANDMA’S APRON
1 box yellow cake mix
BY Tina Trivett
1 box instant lemon pudding
T
2 cups milk
8-oz. cream cheese, softened
Large can crushed pineapple, drained
he strings were tied, It was
freshly washed, and maybe even pressed.
For Grandma, it was everyday to choose
one when she dressed. The simple apron
that it was, you would never think about;
the things she used it for, that made it look
worn out.
16-oz. cool whip, thawed
7-oz. package Angel Flake coconut
(optional)
1. Preheat oven to 350 degrees. Grease
13X9 pan. Prepare cake mix.
She may have used it to hold, some
wildflowers that she'd found. Or to hide a
crying baby, when a stranger came around.
Imagine all the little tears that were wiped
with just that cloth. Or it became a
potholder to serve some chicken broth.
2. Pour 1/2 batter into pan and bake for
25 minutes. (The other 1/2 batter may be
used for cupcakes). Let cool.
3.Beat pudding, milk and cream cheese
until smooth.
She probably carried kindling to stoke the
kitchen fire. To hold a load of laundry or to
wipe the clothesline wire. When canning all
her vegetables, it was best used to wipe
her brow.
4.Spread cream cheese mixture on cake.
5. Spread crushed pineapple over
pudding.
6. Top with cool whip and coconut.
She might have carried eggs in from the
chicken coop outside. Whatever chore
she used it for, she did them all with pride.
When Grandma went to heaven, God said
she now could rest. I'm sure the apron that
she chose was her Sunday best.
Refrigerate overnight before serving.
ANNIE EWBANK
84
LEMON SQUARES
INDIANA’S BUTTERMILK PIE
1 stick butter
Pastry for 9-inch one crust pie
1 cup flour
1 1/2 cup granulated sugar
1/4 cup powdered sugar
3 tablespoons all-purpose flour
Cream these three ingredients well, pour
into 8 in. pan. Bake at 350 degrees for 20
1 cup buttermilk, divided
minutes - no longer!
3 eggs, slightly beaten
1 teaspoon pure vanilla extract
Mix following ingredients well, and pour
over the first layer immediately after
taking it out of the oven:
1/2 cup chopped pecans (optional)
2 eggs, well-beaten
Preheat oven to 425 degrees. Prepare pie
pastry.
4 or 5 tablespoons lemon juice or real
In a large bowl, combine sugar, flour, and
1/2 cup buttermilk. Add beaten eggs and
the remaining 1/2 buttermilk; mix well with
a whisk. Mix in the melted butter and
vanilla extract.
1 cup sugar
Pour into prepared pie crust. Sprinkle
pecans over the top if desired. Bake for
10 minutes, then reduce heat to 350
degrees and bake approximately 25 to 30
minutes or until a knife inserted near the
center comes out clean.
Bake at 350 degrees for 25 minutes; Dust
1/4 cup melted butter
lemon)
1/4 teaspoon salt
3 tablespoons flour
1/2 teaspoon baking powder
with powdered sugar (optional). Cut while
warm.
LINDA DRAPER
Remove from oven, let cool on a wire
rack. Refrigerate after cooling.
ANNIE EWBANK
BETTY MUNDY’S RHUBARB-APPLE CRISP
2 apples, peeled and dried (Granny Smith), 2 ½ to 3 cups rhubarb mixed together
with 1 beaten egg, 2 tablespoons flour and ¾ cup of sugar.
Pour into a greased 9 x 13 pan. Mix with fork until crumbly: 1 cup flour, 1 cup brown
sugar, ½ cup pecans, ½ cup margarine. Sprinkle over rhubarb mixture. Bake at 375
degrees for 30 minutes. Serve warm or cold with cool whip or ice cream.
85
CHOCOLATE SHEET CAKE
Prepare jelly roll size pan with grease and
flour
In small mixing bowl add I box of
confectioner sugar. Pour hot mixture into
sugar slowly as you mix the frosting.
Spread on cake while it is hot.
May add ½ cup chopped nuts.
Put in mixing bowl:
VERA EVANS
Preheat oven to 400
2 cups sugar
2 cups flour
CREPES
1 teaspoon soda
2 cups flour
1 teaspoon cinnamon
3 eggs
½ teaspoon salt
2 cups milk
In saucepan bring to boil:
¼ cup sugar
1 cup water
½ t. salt
1 stick butter (margarine)
Mix together, batter should be thin.
Using a crepe pan (or smaller round flat
bottom pan), grease the pan and place a
tablespoon of batter in middle of pan and
roll batter into a circle.
½ cup Crisco oil (any vegetable oil)
4 tablespoons Cocoa
Add liquid to sugar and flour mixture.
Add ½ cup buttermilk (or to ½ cup of milk.
Add ¾ tablespoon of vinegar and let stand
a few minutes.
When batter is dry on top, grease top of
cake before turning over. Just lightly cook.
Stack on warm plate.
Add 2 eggs slightly beaten.
Add one teaspoon vanilla.
Spread each cake with cottage cheese
filling. Roll up and place in buttered
baking dish, sprinkle with confectioner
sugar.
Bake 20 minutes.
FUDGE FROSTING FOR CAKE
Heat thoroughly in 300 degree oven.
Serve topped with preserves and sour
cream.
Stick butter or margarine.
1 tablespoon cocoa
VERA EVANS
6 tablespoons milk
Bring to boil.
86
MY FAVORITE
SNICKERDOODLES
CHOCOLATE CHIP
CHEESE CAKE
Ingredients:
1 ½ cup finely crushed chocolate
sandwich cookies
1/2 cup (1 stick) butter or margarine,
softened
¼ cup margarine
1/2 cup shortening
3 8-oz.pkgs. cream cheese
1 cup plus 3 tablespoons sugar, divided
2 eggs
1 14-oz. can Eagle brand-sweetened
condensed milk
2-3/4 cups all-purpose flour
3 eggs
2 teaspoons cream of tartar
2 teaspoons vanilla
1 teaspoon baking soda
1 cup mini chocolate chips
1/4 teaspoon salt
1 teaspoon flour
1-1/3 cups (8-oz. pkg.) Toffee Bits
Preheat oven at 300 degrees. Combine
crumbs and margarine and pat firmly into
9-inch pan.
1 teaspoon ground cinnamon
Directions:1. Heat oven to 400°F.
Beat cheese until fluffy. Add milk and beat
until smooth. Add eggs and vanilla and
mix well.
Beat butter, shortening and 1 cup sugar in
large bowl until fluffy. Add eggs; beat
thoroughly. Stir together flour, cream of
tartar, baking soda and salt; gradually add
to butter mixture, beating until well
blended. Stir in toffee bits.
Mix ½ cup chocolate chips with flour to
coat. Stir into cheese mixture. Pour into
pan. Sprinkle remaining chips over top.
Stir together remaining 3 tablespoons
sugar and cinnamon. Shape dough into 11/4-inch balls; roll in sugar-cinnamon
mixture. Place on ungreased cookie
sheet.
Bake 1 hour. Let cool. Garnish as desired.
BARBARA LONG
Bake 9 to 11 minutes or until lightly
browned around edges. Cool slightly;
remove from cookie sheet to wire rack.
Cool completely. About 5 dozen cookies.
ANNIE EWBANK
87
RANCH STYLE PIE (PEACH
OR STRAWBERRY)
SWEDISH NUT CAKE
INGREDIENTS
1 20 -oz. can crushed pineapple
(undrained)
3 egg whites
3/4 cup sugar
2 cups sugar
12 soda crackers (crushed 1/3 cup)
2 teaspoons baking soda
1/2 cup finely chopped pecans.
2 well beaten eggs
1/4 teaspoon baking powder.
1 teaspoon vanilla
One teaspoon vanilla.
½ bag pecan or walnut pieces
2 cups flour
Beat egg whites until soft peaks form. Add
sugar 2 tablespoons at a time. Beat until
you have stiff peaks. Fold in crackers,
pecans, baking powder and vanilla.
Mix well
Grease and flour 13 x 9 inch pan. Pour
ingredients in pan.
Bake 350 35-40 minutes
Spread on the bottom and sides of
greased 9-inch pie dish. I spray lightly
with Pam. Bake at 325 degrees for 30
minutes. Cool completely.
ICING:
2 8-oz packages cream cheese
Alternate layers of softened Cool Whip
with fresh sliced fruit ending with fruit.
3 cups powdered sugar
You can drizzle chocolate over pie crust
and in between layers of Cool Whip and
fruit and then over the top.
2 teaspoons vanilla
½ cup soft margarine
With electric mixer, blend cream cheese
and margarine until smooth (no lumps).
Add vanilla and powdered sugar
Chocolate for drizzling:
and spread on hot cake.
Melt 4 -oz. German Sweet Chocolate and
2 tablespoons butter together. Let
chocolate set before adding next layer.
Sprinkle remaining nuts on top.
REFIGERATE
BETTY HICKS
EILEEN JONES
.
88
ENTREES
89
ENTREES PAGE INDEX, 1
BEANS AND RICE
DENISE HAMILTON
97
BEEF, BRISKET
PHYLLIS EBBERT
95
BEEF, ITALIAN
MARY GRUBBS
94
BEEF, OVEN ROAST
STACY FOGG
92
BEEF, STROGANOFF
MARCIA TERRY
100
CHICKEN, BAKED PIECES
CORRINE MORGAN
96
CHICKEN, CRISPY
CECILIA NORTON
104
CHICKEN, CRISPY FRIED
MAX BRIGGS
93
CHICKEN, DIJON BREASTS
VERA EVANS
103
CHICKEN, DIVAN
MARILYN MUNSON
95
CHICKEN, HOT SALAD
ELANOR BOYD
99
CHICKEN, POPPY SEED
JOY BIRD
106
CHICKEN, POT PIES
CECILIA NORTON
103
HAM, HOT SANDWICHES
JULIE GOODEN
98
JAMBALAYA, KICKIN’
DENISE HAMILTON
98
JOHNNY MARSETTI
LINDA ILLYES
106
LASAGNA, EASY OVER
MARSHA DENHART
1O7
MACARONI AND CHEESE, SYLVIA’S SARAH DIXON
107
MARINARA, DALE AND SUE’S
SUE GAYLOR
104
MEAT LOAF, ANITA’S
MAX BRIGGS
96
MEAT LOAF, SAM AND REBECCA
MARTHA FAIRFIELD
94
MEAT LOAVES, LI'L
VERA EVANS
103
MEATBALLS, DALE’S
SUE GAYLOR
100
MEAT LOAF
NELL DUNCAN
95
MEATLOAF, YUMMY
SUE HITTLE
106
NOODLES AND BEEF, SMOGOLLI
MARCIA TERRY
99
90
ENTREES PAGE INDEX, 2
PENNE, FLORENTINE
CONNIE LEWIS
105
PIZZA, UPSIDE DOWN
DENISE HAMILTON
97
PORK, CHOPS AND APPLES
MARY GRUGGS
94
PORK, CHOPS AND DRESSING
MARILYN NEWSON
98
PORK, PIQUANT CHOPS
SUE GAYLOR
101
PORK, TANGY SAUCE ROAST
BETTY HICKS
102
PORK, WITH RED CABBAGE
NAME MISSING
93
ROAST, ROLLED RUMP
MARILYN NEWSON
101
ROAST, SUNDAY POT
NAME MISSING
102
SAUSAGE, SWEET AND SOUR
DENISE HAMILTON
96
SHRIMP, FETA
STACY FOGG
95
SHRIMP, PANAMA
VIVIAN SURFACE
105
SLOPPY JOES, CHICAGO TRIBUNE
MARILYN NEWSON
99
SPARERIBS, BOHEMIAN
CAROL BROWN
101
FOOD PANTRY: HOW YOU
CAN HELP
Volunteer your time and talents.
• Donate groceries.
• Donate money (checks made
out to FBC Food Pantry are tax
deductible).
PRAY FOR THIS MINISTRY!
91
Bring the liquids to a boil. Cover and
transfer to the oven. Braise until the beef
is fork-tender, turning the beef over
halfway through cooking, about 3 hours.
ENTREES
+++++++++++++++++++++++++++++++
BEEF RECIPE
Transfer the beef to a cutting board. Tent
the beef with foil and let stand 15 minutes.
Meanwhile, spoon any excess fat off the
top of the pan juices. Transfer the pan
juices and vegetables to a blender and
puree until smooth. Combine the sauce
and rosemary sprig in heavy medium
saucepan Bring to a boil. Season the
sauce, to taste, with salt and pepper.
Ingredients
1 (4-pound) boneless beef chuck
Salt and freshly ground black pepper
3 tablespoons olive oil
2 onions, sliced
Cut the beef across the grain into 1/2inch-thick slices. Arrange the sliced beef
on a platter and garnish with rosemary.
Spoon the sauce over and serve, passing
the remaining sauce in a sauce boat.
6 garlic cloves, coarsely chopped
1 cup dry red wine
1 3/4 cups canned beef broth
STACY FOGG
1/2-oz. dried porcini mushrooms
1 large sprig fresh rosemary, plus extra
for garnish
Directions
Preheat the oven to 350 degrees.
Pat the beef dry with paper towels.
Sprinkle the beef generously with salt and
pepper. Heat 2 tablespoons olive oil in a
heavy 6-quart roasting pan over mediumhigh heat. Add the beef and cook until
brown on all sides, about 15 minutes total
cooking time.
Transfer the beef to a bowl. Add
remaining tablespoon oil to the pan, add
the onions and sauté until tender,
scraping up the brown bits on the bottom
of the pot, about 5 minutes. Add the garlic
and sauté 1 minute. Add the wine and boil
1 minute. Stir in the broth and
mushrooms. Return the beef to the pan.
BLESS BE THE
TIES THAT BIND
OUR HEARTS IN
CHRISTIAN LOVE . . .
92
PORK WITH RED CABBAGE
2 teaspoons baking powder
1 tablespoon corn oil
¼ teaspoon dried thyme
1 lb pork loin
½ teaspoon ground pepper
Salt & Pepper
¼ teaspoon garlic powder
1 onion, finely slices
4 or 5 cups lard, peanut oil, or vegetable
oil
1 lb red cabbage
Whisk together buttermilk & salt. Add
chicken and refrigerate for 1 hour.
2 large baking apples, sliced
Add all other ingredients (except oil)
together; add remaining 6 tablespoons of
buttermilk and whisk.
3 cloves of garlic
1 teaspoon brown sugar
Dreg chicken in flour mixture. Oil should
be 3” deep and 375 degrees before
putting in chicken, piece by piece. Cook
with lid for 4 minutes, then remove lid and
cook for 4 more minutes.
4 tablespoons red wine vinegar
½ tablespoon butter
Sear pork, s/p, lightly in oil. Add cabbage,
cook for 5 min., and add vinegar.
Turn chicken, if brown, and cook 6 to 8
minutes longer. Transfer chicken to paper
towel lined plate – let stand for five
minutes before serving.
Add onions and cook until softened.
Combine apples slices, cloves and brown
sugar into casserole, topped with cabbage
mixture and pork. Cover and cook for 80
minutes.
MAX BRIGGS
Can thicken juices before serving. Cook
at 350 degrees.
NAME MISSING
CRISPY FRIED CHICKEN
2 cups buttermilk + 6 additional
tablespoons
2 tablespoons salt
1 Cut up chicken
3 cups flour
93
Sprinkle with sugar and cinnamon. Dot
with butter. Top with pork chops. Cover
and bake for 1 ½ hours.
ITALIAN BEEF
1 rolled beef roast (5 lbs)
MARY GRUBBS
1 whole clove garlic
1/8 teaspoon garlic powder
SAM AND REBECCA'S
FAVORITE MEAT LOAF
1 teaspoon salt
1 teaspoon pepper
1 lb lean ground beef from Kincaid’s
1 teaspoon parsley
1 lightly beaten egg
1 teaspoon oregano
1/3 cup fine bread crumbs
1 teaspoon basil
1/3-1/2 cup milk
Bay leaf
1 env. Lipton's onion soup mix
2 cups water
Place roast in crock pot with water and all
spices. Cook on high for 5 hours. The
last hour, remove roast and shred with a
fork.
Lightly mix in ground beef. Place in a loaf
pan.
Return to pot to cook. Serve on crusty
hard rolls. Serves 12.
1/3-1/2 cup catsup
Topping:
2 teaspoons Worcestershire sauce
MARY GRUBBS
2 tablespoons brown sugar
Mix egg, bread crumbs, milk & onion soup
mix. Lightly mix in ground beef. Place in
loaf pan. Spread topping on meat loaf.
PORK CHOPS AND APPLES
Bake about 45 min. in a 350-degree oven.
6 pork chops
MARTHA FAIRFIELD
3 or 4 unpeeled apples, sliced, cored
¼ cup brown sugar
.
½ teaspoon cinnamon
2 tablespoons butter
Heat oven to 350 degrees.
Brown chops on both sides in hot fat.
Place apple slices in greased baking dish.
94
BEEF BRISKET
CHICKEN DIVAN
An easy meal to fix for a large family.
2 10-oz. package frozen broccoli spears
Beef Brisket, 4 lbs. or more
Place brisket fat side up in dutch oven.
Sprinkle garlic salt and pepper on top with
a dash of butter. Slice onions on top.
4 chicken breasts
Small amount of water to cover bottom of
pan. (I don’t cover meat but use more
water so it won't dry out.)
1 cup mayonnaise
Cook slowly in a 300-degree oven for 4
hours. Cut diagonally.
1/4 teaspoon curry powder
2 cans (10 3/4-oz.) condensed cream of
chicken soup
1 teaspoon lemon juice
1 cup shredded Velveeta cheese.
PHYLLIS EBBERT
Preheat oven to 350 degrees. Cook
chicken; take off bones and skin and cut
up finely. Cook broccoli until tender and
drain. Cut broccoli in small bite sizes.
Arrange broccoli in buttered 10 x14
baking dish. Place cut-up chicken on
top. Combine soup, mayonnaise, lemon
juice, and curry powder and mix well.
Pour on top of chicken. Sprinkle cheese
on top of mixture. Bake for 30 minutes.
SHRIMP FETA
1 lb shrimp, deveined, tails removed
2 cans diced tomatoes
6-oz. feta cheese
1 tablespoon Italian seasoning
MARILYN MUNSON
1 tablespoon garlic
MOM’S MEAT LOAF
1/2 cup chopped onion
2 lbs. lean ground beef
Angel hair pasta
1 cup con flake crumbs
¾ cup catsup
Sauté onion and garlic. Add tomatoes,
Italian seasoning and salt and pepper to
taste. Simmer 30-40 minutes.
1 pkg. onion soup mix
2 eggs
Sauté shrimp in olive oil for 2-4 minutes or
until pink. Place shrimp in a baking
dish. Pour sauce over shrimp and crumble
feta cheese on top. Bake at 350 until
heated through and cheese is
melted. Serve over angel hair pasta.
½ cup warm water
STACY FOGG
NELL DUNCAN
1 8-oz. can tomato sauce
Mix thoroughly. Place in loaf pan, cover
with bacon strips. Pour tomato sauce
over. Bake at 350 degrees for 1 hour.
Serves 6.
95
AUNT ANITA'S MEAT LOAF
1/4-3/4 cup apricot preserves
2 lbs. Ground Round
½ cup DRAINED chunk pineapple
3/4 lbs. Ground Pork Sausage
Cup up and sauté for 5 minutes sausage,
tomatoes, onion, and green pepper.
Combine and stir in rest of ingredients
EXCEPT pineapple. Heat until thick. Stir
in pineapple. Serve over rice.
1 15-oz. Can Tomato Sauce
1 med. Onion, diced
3 eggs
DENISE HAMILTON
1 tablespoon mustard
1/2 cup catsup
2 Pkg. Quaker Instant Oatmeal
BAKED CHICKEN PIECES
maple brown sugar packets
Pour some potato chips and corn flakes
on wax paper and roll with rolling pin.
Spray each piece of chicken with Pam or
Mazola oil and roll in crushed chips and
flakes. You do not need salt because of
the salt in the potato chips.
1 tsp. Salt
Pepper to taste
Mix all ingredients thoroughly; mold into
a deep baking pan; bake 1 hour at 350
degrees.
Bake for one hour at 350 degrees. I like to
bake potatoes wrapped in aluminum foil at
the same time.
MAX BRIGGS
CORRINE MORGAN
SWEET AND SOUR
SAUSAGE
1 smoked sausage
3 whole tomatoes,
1 onion, chopped
1 green pepper, chopped
1 tablespoon cornstarch
1 teaspoon vinegar
1 tablespoon soy sauce
1/2 teaspoon ginger
96
UPSIDE DOWN PIZZA
RED BEANS AND RICE
1 ½ lb ground beef
1 bag red beans
1 medium chopped onion
1 green pepper, chopped
1 pkg. powder spaghetti sauce
¾ cup chopped celery
1 can tomato sauce
1 tablespoon Italian seasoning
1 8-oz. pkg. mozzarella cheese
½ teaspoon cayenne pepper
1 tsp oregano
1 ½ cup chopped onion
½ cup water
3 cloves garlic, minced
Batter:
2 tablespoons seasoned salt
2 large eggs
2 bay leaves
1 cup milk
½ teaspoon black pepper
1 tablespoon oil
Soak beans overnight in water, drain and
add fresh water (about 6-6 ½ cups). Add
all ingredients and bring to boil. Simmer
until done.
1 cup flour
1/2 tsp salt
Serve over steamed brown or white rice.
This can also be cooked all day in crockpot on high. Lean ham or low fat smoked
turkey sausage also can be added.
½ cup grated Parmesan cheese
Brown ground beef with onion. Drain. Add
spaghetti sauce mix, tomato sauce and
water. Sprinkle oregano on top and mix
well. Simmer 10 minutes. Spoon into
13x9 pan topping with mozzarella cheese.
DENISE HAMILTON
For Batter, beat eggs, milk and oil. Add
flour and salt beat until smooth. Pour over
ground beef mixture covering it
completely. Sprinkle with Parmesan
cheese. Bake 30 minutes or until golden
brown in 400 oven.
DENISE HAMILTON
IN THE 50s, “LEAVE IT TO BEAVER’S” TV
MOM WORE HER APRON WITH PEARLS.
97
2 cups soft bread cubes
Bring tomatoes vegetables, water,
sausage, bouillon and pepper sauce to a
boil in a large skillet. Simmer 3-5
minutes. Stir in rice, cover and cook on
low heat for 5 more minutes. Can add
additional spices to kick it up even more.
2 tablespoons chopped onion
DENISE HAMILTON
PORK CHOPS AND
DRESSING
Mix together:
1/4 cup melted butter
1/4 teaspoon poultry seasoning
HOT HAM SANDWICHES
Brown chops put in baking dish.
1 pkg (12 count) Hawaiian bread rolls
Put a mound of dressing on top then:
1# shaved Black Forest ham
Pour 1 can mushroom soup diluted
12 slices Gruyere cheese
with 1/3 cup water over dressing.
1 tub (8 -oz.) Chive & Onion Cream
Cheese Spread
½ cup butter, melted
Bake 1 hour at 350 degrees
1 tablespoon Worcestershire sauce
MARILYN NEWSON
½ tablespoon dried minced onion
¼ cup grated Parmesan cheese
KICKIN’ JAMBALAYA
Cut all rolls in half. Place roll bottoms in 9
x 13” pan. Place equal amounts of ham
on each roll bottom. Top with Gruyere.
On each of the roll tops, spread a
generous amount of cream cheese
spread. Return tops to the bottoms.
2 14-½ -oz. cans stewed tomatoes
1 cup water
3 chicken bouillon cubes
In a separate bowl, mix together the
butter, Worcestershire sauce, onion and
Parmesan cheese. Pour over sandwiches
and let sit for least 20 minutes or up to
overnight in refrigerator.
2 cups uncooked instant rice
2 cups chopped celery
2 cups chopped onions
2 cups chopped green peppers
1 smoked sausage
Cover pan with foil, and bake in a
preheated 350 over for 20 minutes or until
warmed through.
1 teaspoon hot pepper sauce
JULIE GOODEN
98
ELEANOR BOYD
CHICAGO TRIBUNE 1960
SLOPPY JOES
SMOGOLLI NOODLES AND
GROUND BEEF
2 medium onions
3 lbs. Ground beef
1/4 cup butter (margarine)
Sauté:
Cook in skillet 10 min
Add:
2 cups chopped celery
1/2 cup sweet pickle relish
1/4 cup brown sugar
1 teaspoon salt
1 tablespoon Worchester Sauce
1 12 -oz. bottle chile sauce
1/4 cup vinegar
2 tablespoons of olive oil
1 large onion chopped
½ green pepper chopped
Dash of garlic salt
Add the sautéed mix to 1 and ½ lbs.
ground beef browned well. Add 2 cans of
stewed tomatoes with juice, and 1 can
whole kernel corn drained. Simmer all
above.
Cook uncovered 30 minutes
MARILYN NEWSON
HOT CHICKEN SALAD
Add 1 package of cooked noodles to beef
mix and pour into 9 x 13 pan.
1 can chicken, cut up
½ tablespoon salt
Poke ½ lb. cheddar cheese cubed
into mix. Cover pan with foil. Bake at 350
degrees for 35 – 40 minutes.
¾ cup mayonnaise
MARCIA TERRY
2 tablespoons onion, diced
½ cup Rice Krispies, crushed
1 can cream of chicken soup
1 cup cooked rice
3 hard-boiled eggs
1 cup celery, diced
3 tablespoons lemon juice
Mix all ingredients except Rice Krispies
together. Put in greased casserole. Top
with Rice Krispies. Bake at 375 degrees
for 30 minutes. Serves 6 – 8. Makes a
wonderful luncheon dish with Bing Cherry
Salad.
99
MEDIEVAL APRONS
Medieval men and women wore aprons
while working in a variety of occupations.
Note that aprons are almost always white
linen, though solid-colored aprons appear in
16th century Flemish artwork.
Women's aprons are generally on a
separate waistband (either attached via a
drawstring-casing, or gathered directly onto
the waistband); men's aprons are more
likely to be tucked into a belt at the top
corners.
Aprons are generally worn as young children
in wealthy families wear an article of
occupational clothing, but in some few 16th
century instances, decorated aprons; there
are also pleated aprons on fashionable
women in 16th century Germany.
In this painting by an unknown artist,
Martha in her white apron pleads her case
with Jesus about Mary not doing her
share in entertaining guests.
BEEF STROGANOFF
Toss meat in flour and brown. Sauté
onion, mushrooms in the butter. Add
consommé 1 10 1/2 size Campbell’s beef
consommé and add enough water to
make 2 cups plus water and salt.
½ lb. fresh mushrooms
1 lg. onion chopped
¼ cup butter
Simmer for 1½ hour.
2 lbs. round steak cubed ¼ x ½ thick
Add warm sour cream just before eating
Pour over noodles and mix.
½ teaspoon salt
1 cup sour cream.
MARCIA TERRY
100
Reserve 2 slices onion and place
remaining onion over sauerkraut. Pour
drained tomatoes over mixture. Place
spareribs on top; cover with reserved
onion slices.
PIQUANT PORK CHOPS
8 Pork chops
Salt and pepper to taste
Horse radish mustard
Cover dish with foil and bake in 300degree oven for 2 hours. Serves 4-5.
2 tablespoons butter
CAROL BROWN, This is a family
1 cup white wine
favorite that we've enjoyed for the last 43
years
½ cup sour cream
2 tablespoons of chopped dill
FORGOTTEN ROAST
Season chops; spread both side with
mustard. Sauté chops until brown.
4 lb. rolled rump
Mix:
1 cup red wine (cooking)
1 pkg. Lipton onion soup
1 pkg. Knox gelatin
Add wine and bring to boil.
Simmer covered until pork is tender.
Cook until starts to boil.
Pour over roast and cover lightly with foil
and place in roaster with lid.
Stir in sour cream and dill.
SUE GAYLOR
Cook 8 eight hours at 225 degrees.
BOHEMIAN SPARERIBS
MARILYN NEWSON
2 to 3 lbs. spareribs, cut in serving pieces
1 tsp. salt,
1/4 tsp. pepper,
“Humility, that low, sweet
1 Tbsp. caraway seed,
root . . .
1 16-oz. can sauerkraut,
From which all heavenly
1 med. onion, sliced
virtues shoot.”
1 16 -oz. can whole tomatoes
Sir Thomas Moore (1779-1852)
Season spareribs with salt and pepper.
Mix caraway seed with sauerkraut; place
in 8x12 inch baking dish.
101
PORK ROAST WITH
TANGY SAUCE
SUNDAY POT ROAST
3 ½ to 4 pounds boneless beef roast
1/2 teaspoon each salt and garlic salt.
1/4 cup flour
2 1/2 teaspoons chili powder, divided.
2 teaspoons salt
One rolled and tied boneless pork loin
roast (about 4 pounds).
1/8 teaspoon pepper
2 carrots chopped*
One cup apple jelly.
3 potatoes quartered
One cup catsup.
2 small onions sliced
Two tablespoons vinegar.
1 stalk celery
In small bowl combine salt, garlic salt and
1/2 teaspoon chili powder. Rub on roast.
Place roast, fat side up, on rack in
roasting pan. Roast in pre-heated 325degree oven about 2 hours or until meat
thermometer inserted in center registers
170 degrees.
10 button mushrooms, sliced
Directions: Trim excess fat from roast,
brown and drain. Combine flour and salt
and pepper and coat meat with mixture.
Place all vegetables, but mushrooms, in
the slow cooker. Place the roast on top of
vegetables. Spread mushrooms evenly
over top of roast.
Meanwhile in medium saucepan combine
jelly, catsup, vinegar and remaining 2
teaspoons chili powder. Bring to a boil;
reduce heat and simmer, uncovered; set
aside.
Cover and cook on low for 10-12 hours or
4-6 hours on high.
NAME MISSING
Approximately 15 minutes before roast is
done, brush with some jelly mixture.
When roast is done, remove from oven
and let stand 10 minutes before carving.
Mix 1/2 cup pan drippings with remaining
jelly mixture. Reheat sauce, if necessary,
and serve with roast. Good served with
rice.
BETTY HICKS
102
DIJON CHICKEN BREASTS
Sour cream
Beat egg and milk, stir in cheese, oats,
onion and salt and mix well. Add beef and
mix well. Shape into 6 small loaves, place
in 13x9x2 greased
baking dish. Mix ketchup, brown sugar
and mustard together and spread
on top of loaves.
Crushed seasoned Pepperidge Farm
herbs stuffing
Bake uncovered at 350 for 45 minutes
until meat is no longer pink.
Stick of butter or margarine
VERA EVANS
Chicken breasts deboned and skinned
Dijon mustard
Dip chicken breasts in mustard. Then in
sour cream covered equally. Dip into
herb seasoning. Preheat oven at 375 and
bake for 20 minutes. Melt butter and pour
over chicken and bake for 25 more
minutes
CHICKEN POT PIES (2)
3 cups cooked chicken (or turkey) cut up
3 jars Heinz chicken or turkey gravy
Make as many servings as you like.
Poultry seasoning, to taste
VERA EVANS
Ground pepper, to taste
LI’L MEAT LOAVES
1 family size bag Pictsweet mixed
vegetables (Wal-Mart has these)
1 egg
2 cans cubed potatoes (also at Wal-Mart)
1 teaspoon salt
2-4 Pillsbury rolled pie crusts (4 if you
want crust on the bottom)
3/4 cup milk
Combine ingredients. Line two 2 qt.
round (9") glass baking dishes with a pie
crust if you want a bottom crust. Add half
of the chicken vegetable mix to each dish.
If not using bottom crust, spray the dishes
before adding mix. Place a pie crust over
mix and fold over the edges to fit inside
dish.
1 lb. lean ground beef
1 cup shredded cheese
2/3 cup ketchup
1/2 cup quick oats
1/2 cup brown sugar
Bake at 400 degrees until top crusts are
brown (about 40 min.) Serves 8.
1/8 cup onion flakes
1 1/2 teaspoon prepared mustard
CECILIA NORTON
103
CRISPY CHICKEN
½ teaspoon oregano
1 1/2 C rice cereal, crushed
1 teaspoon salt
2 tablespoons flour
1/4 teaspoon poultry seasoning
Heat olive oil, sauté onions and garlic and
add tomato paste, sugar and crushed red
pepper. Cook until all oil is absorbed. Add
remaining chopped tomatoes and herbs,
salt and pepper.
1/4 cup melted butter
SUE GAYLOR
1/2 teaspoon salt
1/4 teaspoon thyme
4 boneless skinless chicken breast
Combine first 5 ingredients. Dip chicken
in butter and then in cereal mix. Place in
DALE’S MEATBALLS
greased baking dish. Bake uncovered 25
1 lb. ground sirloin
minutes at 400 degrees.
½ lb. ground veal
CECILIA NORTON
½ lb. ground pork
Mix with:
DALE AND SUE’S
MARINARA
4 large eggs
6 tablespoons olive oil
Black pepper [lots]
2 small onions diced
¼ cup pecorino Romano cheese
8 cloves of garlic minced
1 cap plain bread crumbs
Crushed red pepper to taste
8 cloves garlic chopped
1 carrot shredded
1 medium onion chopped fine
3 large cans of tomatoes put in a blender
and chop
½ teaspoon dried or fresh mint
I small can tomato paste
LET REST FOR 1 ½ HOURS
1 teaspoon mint
Make into meatballs and bake at 350
degrees for 45 minutes. Turn once.
2 lg. hands full fresh parsley
3 teaspoons sugar
SUE GAYLOR
1 teaspoon basil
104
PANAMA SHRIMP
FLORENTINE PENNE
1 lb. cooked shrimp, peeled
(Fiber-filling, good for dieters)
4 strips bacon, diced
1 12-oz. box whole-wheat penne pasta
2 16-oz. bags frozen spinach
1/2 lg. Spanish or Vidalia onion
1 bottle good quality chili sauce
1 tablespoon extra virgin olive oil
5 tablespoons white sugar
1 8-oz. pkg. fresh sliced mushrooms
6-oz. can sliced black olives
1/2 teaspoon ground black pepper
1/2 cup sun-dried tomatoes, julienne cut,
with no oil
4 dashes Tabasco
1 tablespoon minced or dried parsley
6 cloves pressed or minced garlic
1/2 cup pine nuts
In 9-inch deep skillet, fry bacon until crisp.
Remove bacon and set aside. Sauté
onion in bacon fat. Return bacon to pan.
Cook pasta as directed and then drain.
While pasta is cooking, place spinach in a
colander and run under cold water until
thawed. Press our water and set aside.
Add remaining ingredients except shrimp.
Stir sauce and simmer about 20 minutes,
stirring until mixture thickens slightly; Add
shrimp and stir to coat shrimp with sauce.
Heat olive oil in a large skillet and sauté
mushrooms, olives, sun-dried tomatoes,
garlic and pine nuts for 10 – 15 minutes
until mushrooms are cooked.
At this point, mixture may be spooned into
individual serving dishes if desired. Let
mixture set to blend flavors. Can be covered
and refrigerated for few hours only.
When ready to serve, pop under broiler
and heat through until sauce is bubbling.
Add spinach to the sautéed mixture.
Combine cooked pasta w/sautéed
vegetables and cook an additional 5
minutes. Serve hot. Serves 6.
VIVIAN SURFACE
CONNIE LEWIS
In 2011 The First Baptist Church Food Pantry
helped 9,209 area people along with donations from
Nora churches, businesses and individuals.
105
Mix ingredients together and put into two
greased (spray Pam) loaf pans.
POPPY SEED CHICKEN
2 cups cooked chicken cubed
Mix 1/2 cup brown sugar with 1 can 8-oz.
tomato sauce. Heat.
1 cup peas (optional)
1 cup sour cream
Divide over the two meat loaves. Bake 1
½ hours at 350 degrees.
2 cans cream of chicken soup
SUE HITTLE
1 stick of melted butter
1 stack of Ritz Crackers crushed
JOHNNY MARSETTI
2 tablespoons poppy seed
1 ½ pounds ground beef
Place chicken in 9x13 baking dish. Add
peas if desired. Combine sour cream,
chicken soup. Pour over chicken. Sprinkle
mixture with crackers. Sprinkle poppy
seed on top.
8 -oz. small pasta shells
1 can tomato soup
1 can golden mushroom soup
Bake 30 minutes @ 350.
2 cups mozzarella or mild cheddar cheese
Serves 12
Cook and drain ground beef. Cook and
drain pasta shells.
JOY BIRD
Mix ground beef, pasta, and soups in
large bowl. Fold in cheese.
YUMMY MEATLOAF
Bake in greased 9 X 13” baking dish for
30- 40 minutes at 350 degrees.
3 lbs. ground chuck
LINDA ILLYES
1 teaspoon salt/pepper
MANY OF YOU MAY REMEMBER
BEING SERVED JOHNNY
MARSETTI WITH YOUR SCHOOL
LUNCH. THE JOHNNY MARZETTI
CASSEROLE WAS POPULAR IN
THE MID '50S AND EARLY '60S.
2 eggs
1 8 -oz. can tomato sauce
1 stack crackers crushed
1 chopped onion
1 teaspoon Worcestershire Sauce
106
EASY OVEN LASAGNA
SYLVIA'S DELUXE
MACARONI AND CHEESE
1 1/2 pounds ground beef
2 cups small curd cottage cheese
1 box lasagna Hamburger Helper
8-oz. sour cream
2 cups water
2 eggs beaten
2 cups small curd cottage cheese
Salt, pepper and garlic salt to taste
1/3 cup Parmesan cheese
2 cups grated sharp cheddar cheese
1 beaten egg
1 pkg. elbow macaroni (7 or 8-ozs.)
2 tablespoons parsley flakes
Cook macaroni according to package. Mix
all the other ingredients and add to
cooked macaroni.
1/4 teaspoon salt
Dash of pepper
Place into a 2 and 1/2 qt. baking dish and
bake uncovered for 30 min. at 350
degrees.
2 cups mozzarella cheese
Cook beef until light brown; drain. Stir in
sauce mix and water. Heat to boiling
stirring constantly; reduce heat and
simmer uncovered until thickened, about
10 minutes.
SARAH DIXON
Heat oven to 375 degrees. Cook
macaroni in 6 cups boiling salted water
until tender, 10-12 minutes; drain
thoroughly.
Mix macaroni, cottage cheese, Parmesan
cheese, egg, parsley, salt and pepper.
Spread into greased oblong baking dish,
10X6X1 ¼ or 9X9X2. Spoon beef mixture
onto macaroni mixture; cover with
mozzarella cheese. Bake 30-35 minutes,
uncovered.
MARSHA DENHART
FAMILY ALBUM APRON
MEMORY
107
SALADS
108
SALADS PAGE INDEX
BROCCOLI, GRAPE, PASTA SALAD
JULIE GOODEN
113
BROCCOLLI SALAD
LEE DORRIS
110
CABBAGE SALAD
CECILIA NORTON
115
CHICKEN SALAD
DIANNE GLASER
117
CRANBERRY SALAD
MARILYN NEWSON
115
FROZEN FRUIT SALAD
SUE HITTLE
113
GRAPE SALAD
NAME MISSING
117
HEATHER’S CABBAGE SALAD
SUE GAYLOR
116
HOT GERMAN POTATO SALAD
MAX BRIGGS
114
JODY’S CAULIFLOWER SALAD
SARAH DIXON
112
LANDA’S HOT CHICKEN SALAD
SARAH DIXON
112
MACARONI SALAD
MARILYN NEWSON
114
MEGAN’S SUMMER SALAD
STACY FOGG
111
ORANGE PARTY JELL-O SALAD
JOY BIRD
113
ORIENTAL SALAD
DENISE HAMILTON
111
PASTA SALAD
NAME MISSING
116
PRETZEL CRUST STRAWBERRY
JULIA FISHER
117
RAMEN NOODLE SALAD
WILMA TAYLOR
115
RED AND WHITE COLE SALAD
SUE GAYLOR
114
SPINACH ORANGE CURRY SALAD
BARBARA MEIGS
110
TUNA SALAD
WILMA TAYLOR
112
WONDERFUL WALDORF SALAD
SUE GAYLOR
116
109
SPINACH SALAD WITH
ORANGE CURRY DRESSING
SALADS
+++++++++++++++++++++++++++++++
Dressing:
BROCCOLI SALAD
1 cup cider vinegar
2 bunches broccoli
2 tablespoons heaping orange marmalade
1 head of Cauliflower
2 teaspoons curry powder
Red Onion, sliced thin
½ cup sugar
1 cup golden raisins
2 teaspoons dry mustard
Mushrooms (optional) I do not use
2 teaspoons salt
1/2 cup slivered almonds
1 teaspoon ground pepper
1 jar of bacon bits
½ teaspoon tobacco sauce
Dressing
1 ¾ cup vegetable oil
1 cup mayonnaise
Combine first 8 ingredients in a blender.
Add oil in a fine stream at high speed until
thickened. Chill until ready to serve.
1/2 cup sugar
2 tablespoon wine vinegar
Salad:
Combine ingredients for salad.
4 bunches fresh spinach
Refrigerate.
6 chopped apples of your choice
Prepare dressing and allow to stand
overnight. Put dressing over salad just
before serving
2 cups raisins
1 ¾ cup chopped walnuts
LEE DORRIS
6 green onion, chopped
¼ cup toasted sesame seeds
1 lb bacon, fried crisp and crumbled
Toss all ingredients. Drizzle with dressing
prior to serving.
BARBARA MEIGS
110
MEGAN'S SUMMER SALAD
ORIENTAL SALAD
2 bags of prewashed spinach
1 bunch of Bok Choy, diced, or any kind
of lettuce in bite size pieces
1 quart strawberries
5 green onions, sliced
1 can peeled mandarin oranges
1/4 cup or less sesame seeds
15 strips of bacon
1/4 cup slivered almonds
1 bag (2 cups) of shredded mozzarella
cheese
1 package Ramen noodles, crushed
1 bundle of green onions
1/4 cup butter
*Snap stems off of spinach and tear
spinach leaves in halves. Wash and cut
strawberries into small pieces, place on
paper towel. Drain and then cut mandarin
oranges in halves and place on paper
towels to absorb extra juice.
Combine greens and onions and
refrigerate.
Cook 15 strips of bacon and crumble into
small pieces. Chop bundle of green
onions into small pieces. Combine all
ingredients (including cheese) into large
bowl. If preparing ahead of time, wait to
add fruit.
Add to salad just before serving.
Sauté seeds, almonds and noodles in
butter until golden brown. Set aside to
cool.
Dressing
1/4 cup salad or olive oil
1/2 cup sugar
Salad dressing:
1/4 cup red wine vinegar
1 cup real mayo
1 T soy sauce
3/4 cup sugar
1 envelope oriental seasoning from
noodles. If MSG is a problem for you,
alternate: Mix 1/4 C boiling water with 2
teaspoons bouillon, add a little paprika.
6 tablespoons white vinegar
*Combine all salad dressing ingredients
in small bowl and mix together until
smooth. Store in frig for at least 1 hour
before serving to allow dressing time to
set up.
Mix all together with whisk or blender.
Add just before serving. Do not
refrigerate.
DENISE HAMILTON
STACY FOGG
111
Directions
JODY'S CAULIFLOWER
SALAD
Cut 1 lb. bacon in small pieces and cook
until crisp-set aside
Combine eggs and dill relish. Add the rest
of the ingredients except tuna, and mix
well. Add tuna. If the mixture is dry, add
some more mayonnaise.
Cut 1 head of lettuce in about 1 inch
pieces and put in bottom of large mixing
bowl.
WILMA TAYLOR
Cut 1 head cauliflower in small pieces and
place on top of lettuce.
LANDA'S HOT CHICKEN
SALAD
Dice 1 onion and spread over lettuce.
2 cups cooked cut-up chicken
Topping mixture:
2 cups thinly sliced celery
Mix 1 & 1/2 cup mayonnaise with ¼ cup
sugar. Spread evenly over lettuce,
cauliflower and onion pieces.
1 cup cheese flavored croutons
1 cup mayonnaise (or Miracle Whip)
Do not stir until serving. Cover lightly.
Refrigerate over night.
1/2 cup slivered almonds
Immediately prior to serving, top with 1
cup shredded Parmesan cheese and
bacon. Toss until well mixed.
2 tablespoons lemon juice
SARAH DIXON
1/2 teaspoon salt
2 teaspoons minced onion
1/2 cup shredded cheddar cheese
TUNA SALAD
1 cup crushed potato chips.
3 eggs, hard-boiled and chopped
Heat oven to 450 degrees. Mix all
ingredients except cheese and potato
chips. Spoon into 6 ungreased baking
dishes or one 2 qt. baking dish. Sprinkle
with cheese and potato chips.
2 tablespoons dill relish
2 tablespoons mayonnaise
Bake uncovered 10-15 minutes or until
bubbly.
1 teaspoon hot sauce
2 teaspoons Dijon mustard
SARAH DIXON
6 &1/2-oz. can tuna, drained
112
Bake pecans or walnuts in a single layer
in a shallow pan 5 to 7 min or until lightly
toasted in a 350 oven.
FROZEN FRUIT SALAD
1 pkg. 3-oz. strawberry Jell-O
Prepare pasta according to pkg.
directions. Meanwhile, cut broccoli florets
into small pieces.
1 cup boiling water
1 can 6-oz lemonade concentrate
Whisk together mayonnaise and next 4
ingredients. In a large bowl; add broccoli,
hot cooked pasta and grapes. Stir to coat.
3 cups Cool Whip
1 can sliced peaches and pears. Drain
and chop nuts.
Cover and chill 3 hrs. Stir bacon and
pecans into salad just before serving.
Top with 1 ½ tablespoon red onion.
Dissolve gelatin in boiling water. Add
concentrate and stir until melted. Chill till
slightly thickened. Add topping and fruit.
Pour in a loaf pan. Freeze, covered, until
firm. Let stand 30 minutes before serving
for ease of cutting.
JULIE GOODEN
SUE HITTLE
ORANGE PARTY JELL-O
SALAD
BROCCOLI, GRAPE,
AND PASTA SALAD
1 pkg. Large Orange Jell-o
1 can Mandarin Oranges
1 cup chopped pecans or walnuts
1 cup pecan pieces
1/2 (16-oz.) pkg. Farfalle pasta
1 8-oz. Cool Whip
1 lb. fresh broccoli florets
1 can crushed pineapple
1 cup mayonnaise
3-oz. pkg. cream cheese
1/3 cup sugar
After Jell-O is syrupy, fold in other
ingredients and chill. Serves 8
1/3 cup diced red onion (+ 1 1/2 to 2
tablespoons for top)
JOY BIRD
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumble
113
1 cup apple cider vinegar
HOT GERMAN POTATO
SALAD
1/2 cup Mazola oil
2 teaspoons regular mustard
1/2 cup chopped onions
l teaspoon salt
6-8 potatoes
Add
1/2 lb. bacon
1/2 teaspoon pepper
2 tablespoons flour
1/2 to 1 teaspoon garlic powder
1 tablespoon sugar
1 chopped onion
1/2 teaspoon celery seed
1 teaspoon parsley
Marinate 1-2 days; then add:
1 1/2 tsp salt
1 chopped tomato
Dash of pepper
1 chopped green or red pepper
3/4 cup vinegar
1 jar Pimento (lg.)
Boil potatoes in skins; cool, peel and dice
Also can add chopped carrots, and
radishes
Fry bacon and remove. Sauté onion in
bacon grease until golden. Mix flour,
sugar, celery seeds, salt and pepper. Add
to onions and stir until thick and bubbly.
Add water and vinegar. Bring to boil and
stir 1 minute.
MARILYN NEWSON
RED AND WHITE COLE SLAW
Pour liquid mixture over potatoes. Add
crumbled bacon.
Shred 1/2 white cabbage and 1/2 red
cabbage.
MAX BRIGGS
Marinate in cider vinegar for 1 hour.
MACARONI SALAD
Drain cabbage and make a dressing of
mayonnaise, sugar, salt and pepper. Add
dried cherries.
(MAKES A LOT)
SUE GAYLOR
1 pkg. penne pasta, boil in salt water and
drain
Mix and pour over drained pasta
1/2 cup sugar, or you can use 1/2 cup
Splenda.
114
CRANBERRY SALAD
1 teaspoon salt
6-oz raspberry Jell-O
Add: 2 cups boiling water
1/2 cup cold water
1/2 teaspoon pepper
Chill slightly and add:
Add dressing just before serving
1 apple peeled, cored, chopped
3/4 cup chopped celery
1/2 cup chopped walnuts
Serves 4 - 6
1 pkg. Chicken flavoring from Ramen
noodles
CECILIA NORTON
Relish:
RAMEN NOODLE SALAD
Grind 12-ozs. cranberries
Grind 1 orange (with peeling)
Add 3/4-1 cup sugar
Add relish to Jell-O mix
Chill
You will need:
2 pkgs. Ramen noodles
2 boneless chicken breasts
MARILYN NEWSON
½ cup of croutons
CABBAGE SALAD
½ cup shredded bacon
Toast in 350 degree oven for 10 minutes
and cool:
2 teaspoons sesame seeds
½ cup Caesar salad dressing
1/2 cup slivered or sliced almonds
Put 2 cups of water in a cooking pot and
bring to a boil. Once the water is boiling
add ramen noodles. Wait 2 – 3 minutes
until noodles are tender and separated.
4 cups of water
Layer in salad bowl:
1/2 cabbage head, chopped
4 green onions, chopped
Take off the water with the strainer. Cook
your chicken and add it on the noodles.
Make sure chicken is fully cooked. Add
the croutons and the shredded bacon.
Add salad dressing.
Chicken flavored Ramen noodles,
crumbled (any amount you want)
Toasted seeds and almonds
WILMA TAYLOR
Dressing:
2 t sugar (or Splenda)
1/2 cup oil
3 tablespoons vinegar
115
HEATHER’S CABBAGE
SALAD
1/3 cup fresh mint or dried
1 1/2 cup shredded cabbage
DRESSING
1 1/2 cup raw spinach
3 teaspoons cider vinegar
3/4 cup chopped walnuts
1 cup mayonnaise
1/3 cup raisins
1 pinch salt
3/4 teaspoon salt
Refrigerate at least 1 hour.
Dressing:
SUE GAYLOR
½ cup red onion, julienned
1/2 cup sugar
1 teaspoon dry mustard
PASTA SALAD
1 tablespoon celery seed
1 lb. spaghetti – cooked and rinsed
1 teaspoon salt
1 4-oz Jar Pimentos
1/4 teaspoon grated onion
1 jar Marzetti’s Slaw Dressing
1/3 cup of vinegar
1 cucumber – peeled and finely diced
1 cup of salad oil
1 onion – finely diced
SUE GAYLOR
1 tablespoon of dill
Salt and Pepper to taste
IT’S A WONDERFUL
WALDORF SALAD
Refrigerate at least 3 hours before serving
2 Fuji apples and 2 red delicious apples,
cored, chopped w/skins on.
Options: Black Olives, sliced, Water
Chestnuts, sliced, Chicken Breasts,
cubed, Shrimp diced, Mock Crab or
Lobster, diced.
black pepper
NAME MISSING
3/4 cup toasted walnuts crushed
1 cup golden raisins
2 teaspoons curry powder
2 stalks of celery
116
PRETZEL CRUST
STRAWBERRY SALAD
100 seedless grapes, cut in half
Put in 9 x 13 pan and bake 15 minutes at
350 degrees
1/2 onion chopped
1 cup mayonnaise
Salt and pepper to taste
2 cups crushed pretzels
Cook chicken breasts. Takes about 20
minutes after they come to a boil. Don’t
over cook. Cut up chicken and put on
lemon juice.
½ cup melted butter
3 tablespoons sugar
Spread over the above:
Add the rest of ingredients. Makes
enough for about 15 servings for a ladies
luncheon.
8 -oz. pkg. cream cheese
12-oz. container Cool Whip
DIANNE GLASER
½ cup powdered sugar
Pour over Cream Cheese mix:
GRAPE SALAD
6-oz. pkg. Strawberry Jell-O
2 lbs. Red Grapes
2 1/2 cups boiling water
2 lbs. White Grapes
Add:
8-oz. Cream Cheese
10-oz. pkg. frozen strawberries
16-oz. Sour Cream
Keep in refrigerator
1/2 cup Sugar
Top with Cool Whip.
Wash and dry he grapes
JULIA FISHER
Mix cheese, sour cream and sugar
together and pour over the grapes
CHICKEN SALAD
Topping
10 chicken breasts, cooked, skinned,
diced
1 cup brown sugar
1 cup English Walnuts
Juice of ½ lemon
Put topping on close to time of serving
7 stalks of celery, chopped
NAME MISSING
1 can diced water chestnuts, chopped
117
SIDE DISHES
118
SIDE DISHES PAGE INDEX
BAKED CHICKEN SALAD
MARY GRUBBS
123
BAKED CHICKEN SALAD
NADINE DRAPER
125
BRUSSEL SPROUTS AND
CRANBERRIES WITH BACON
WILMA TAYLOR FAMILY
125
CARROT PUFF
ELNA I. WEST
123
CHILI-CHEESE GRITS
DIANA KITTLE
124
HEATHER’S POTATOES
SUE GAYLOR
124
HEAVENLY POTATOES
BARBARA MEIGS
120
IVY LEAGUE BEETS
BETTY NICOL
122
PRALINE SWEET POTATOES
BARBARA MEIGS
122
SCALLOPED PINEAPPLE
NAME MISSING
120
SCALLOPED POTATOES
JULIE GOODEN
120
STIR FRY VEGGIES
PAT COATS
124
SWEET-SOUR RED CABBAGE
MAX BRIGGS
126
QuickTime™ and a
decompressor
are needed to see this picture.
119
SIDE DISHES
Mix all ingredients. Pour into greased
casserole and bake 45 minutes at 350.
+++++++++++++++++++++++++++++++
Sauce: Mix together:
SCALLOPED PINEAPPLE
1 can crushed pineapple
1/2 cup melted butter
1 cup sugar
4 cups fresh bread cubes
1 small bottle of marchino cherries with
juice
3 eggs
3 teaspoons corn starch
½ cup brown sugar
½ cup white sugar
Boil for 2 minutes. Pour over hot potatoes
and serve.
½ cup Minot evaporated canned milk
BARBARA MEIGS
20-oz. can crushed or tidbits pineapple in
juice
SCALLOPED POTATOES
Cinnamon and nutmeg
3 lbs. potatoes, peeled and sliced thin
Combine bread and butter, set aside.
Combine eggs, sugar and Minot; beat with
mixer. Add bread mixture and pineapple
along with can juices; stir well and pour
into lightly greased 2-qt. casserole.
Sprinkle with cinnamon and a dash of
nutmeg. Bake un- covered at 350 for 1
hour or until set.
2 teaspoons salt
1/2 teaspoon pepper
2 1/2 teaspoons dried tarragon
2 cups whipping cream
8-oz. shredded Gruyere cheese
Butter
HEAVENLY POTATOES
Layer potatoes, spices and cheese. Pour
whipping cream over. Dot w/small
amount of butter. Bake at 350 in 2 ½ qt
shallow baking dish for 1 ½ hr until
potatoes are done.
2 cups mashed sweet potatoes
1 cup sugar
1 cup milk
JULIE GOODEN
1/4 teaspoon salt
1/2 cup shredded coconut
1 tsp vanilla
120
KATEN JOSHI (BURMESE LENTIL
SOUP)
This "sweet" Burmese soup is ferociously
filling, thanks to all the substantial, deep fried
garnishes. Really yummy, with so much heat
and crunch and flavor accenting the bland
foundation. Serve barely warm to 4 as a meal.
•
•
•
•
2 cups red lentils
6 cups water
1/4 cup cilantro, chopped
salt and pepper to taste
Garnishes:
. 2 hot green chile peppers, cut into rings and
soaked in white vinegar to cover for at least
an hour.
. 2 cups chopped sweet onions, cooked
slowly in 1/3 cup peanut oil until dark and
caramelized.
. 2 potatoes, peeled and grated and cooked
in an inch of hot oil until crisp and golden
brown, then drained on paper towels.
. 2 cups bread cubes, cooked in an inch of
hot oil and butter until golden crisp--watch
carefully, this goes fast.
. 1 cup cilantro, chopped.
OUR KAREN FRIENDS LOVE TO
WORK IN THE CHURCH GARDEN
GROWING VEGETABLES FOR THEIR
BURMESE DISHES
BROWN RICE WITH SESAME
FRIED VEGETABLES
2 c Rice, brown
1 t Sea salt
2 Onions, green
1 cup radishes
1 Carrot
1 slice cucumber (2-inch)
3 tablespoon cooking oil
1 t Garlic -- finely chopped
1 tablespoon sesame tahini
Soy sauce
Lemon juice
Wash the lentils thoroughly, then pour into a
large pot with 6 cups of water. Bring to a boil,
reduce heat to medium and cook partially
covered until the lentils lose their shape and
make a thick porridge. Stir in the chopped
cilantro, season to taste, and set aside.
Wash the rice three times and boil in plenty
of salt water until tender. While the rice is
cooking, wash and prepare the vegetables.
Slice the green onions finely. Cut each radish
in half. Cut the carrot diagonally, then cut
each slice in strips. Slice the cucumber (not
too thinly), and cut each slice in four.
While the lentils are cooking, begin preparing
the garnishes, in the order given. As they're
done, place in small bowls to pass with the
soup. When ready to serve, pour the soup
(barely warm) into a tureen and take it and the
garnish bowls to the table. Invite your guests
to put 2-3 ladles full of soup into their soup
bowls and heap the garnishes in a pile in the
middle of the bowl.
Heat the oil in a wok or plan and stir-fry the
garlic for 39 seconds. Add the prepared
vegetables and stir-fry for 3 minutes. Add the
sesame seeds after 2 minutes. When the rice
is tender, drain and stir in the fried vegetables
and sesame seeds. Stir in the sesame paste.
Sprinkle with a soy sauce and lemon juice
and serve hot with sesame tahini to taste.
http://asiarecipe.com/burveg.html
121
IVY LEAGUE BEETS
PRALINE SWEET POTATOES
1 lb fresh beets (or canned beets)
3 BIG sweet potatoes, cooked and
mashed
1 tablespoon cornstarch
2 eggs
1/3 cup water
1/2 cup milk
1/4 cup strawberry jam
1 cup sugar
2 tablespoons lemon juice
1/2 cup butter
1/4 tsp salt
1 tsp. vanilla
1/4 tsp pumpkin pie spice
Mash potatoes, mix well with ingredients.
2 tablespoons butter or margarine
Topping, mix following ingredients:
In covered saucepan cook beets in small
amount of boiling, salted water till tender,
about 35 minutes. Drain.
1 cup brown sugar
Pare and slice beets. In same saucepan
combine cornstarch, water, jam, lemon
juice, salt and pumpkin pie spice.
1 cup chopped nuts
1/3 cup butter
1/3 cup flour
Cook stirring constantly over medium
heat till the mixture thickens and bubbles;
stir in sliced beets and butter and heat
through.
Pour mashed potatoes into greased
casserole dish and sprinkle with topping
mixture. Bake at 350 for 30-40 minutes.
Makes 4 servings
BARBARA MEIGS
I use canned beets. Drain, reserving 1/3
cup of juice instead of water.
WHERE THERE IS
LOVE . . .
BETTY NICOL
“Better a meal of vegetables where there is love
than a fattened calf with hatred.”
Proverbs 15:17 (NIV)
122
BAKED CHICKEN SALAD
CARROT PUFF
4 cup cooked cubed chicken
3 cups sliced carrots
3 cup diced celery
1/2 cup butter or margarine
1 cup slivered toasted almonds
3 tablespoons milk
1 ½ cup Hellmann’s Mayonnaise
2 eggs
1 cup shredded Colby cheese
2 tablespoons of light brown sugar
1 cup crushed Townhouse crackers
Dash of nutmeg and pepper
3/4 teaspoon salt
ALTERNATE RECIPE
3 to 4 teaspoons lemon juice
4 & 1/2 cups of sliced carrots
3 tablespoons grated onion
3/4 cup butter or margarine
Combine all ingredients except cheese
and crackers. Pile lightly in 9 x 13 “
baking dish; sprinkle with cheese and
crackers.
4 & 1/2 tablespoons of milk
3 eggs
Bake in 425-degree oven for 10 minutes.
3 tablespoons light brown sugar
MARY GRUBBS
DIRECTIONS FOR BOTH RECIPES
Cook carrots 12 minutes or until tender;
drain and mash. Spoon into blender, and
add butter. Process on high until smooth,
stopping to scrape down sides with
spatula as necessary. Add milk and eggs;
process 1 minute. Add remaining
ingredients; process until well mixed. Pour
into greased 1 quart casserole.
Bake at 350 degrees for 35 t0 40 minutes
or until set. Serve immediately or if not
sooner.
ELNA I. WEST
PAINTING OF SERVANT IN “THE BIRTH OF MARY’ BY
BENOZZO GOZZOLI: This particular style of apron appears primarily on
midwives in 15th century from Germany and Austria; the aprons' strings come up to the
woman's shoulders, and seems to cover both the front and back.
123
HEATHER’S POTATOES
RAMANOFF
Cook grits according to package
directions. Stir in cheese and remaining
ingredients.
6 large potatoes unpeeled and baked until
tender.
Spoon mixture into lightly greased 13x9
inch baking dish. Bake at 350 degrees for
1 hour or until set.
Peel and shred potatoes and stir in:
DIANA KITTLE
1 16-oz. container sour cream
1 bunch scallions
STIR FRY VEGGIES
1 1/2 cups shredded cheddar cheesse
Everyone does stir fry! My daughter-inlaw’s mother is the best Thai good cook
ever!! I’ve watched her many times.
1 ½ teaspoon salt
1/4 teaspoon pepper
She uses a wide variety of vegetables,
and nearly always starts with some garlic,
sliced onions and the all the rest of
whatever you may have in the refrig.
Turn into buttered dish using 1 cup
cheese and top with ½ cup cheese and
paprika
Refrigerate several hours or overnight.
Except for size and the required cooking
time variation she puts them all in a bowl,
seasons with soy sauce, fish sauce,
oyster sauce, and little pepper, and stir
fries everything quickly in a hot wok with
2-3 teaspoons of oil. I use olive, she uses
peanut oil.
Bake uncovered for 30 – 40 minutes at
350 degrees.
SUE GAYLOR
CHILI-CHEESE GRITS
Just when you think they’re going to be to
brown she quickly pours in about ¼ - ½
cup of water, pops the lid on for a minute
or two, sprinkles a wee bit of sugar on,
tastes the juice, adds whatever of the
above sauces to make it just right and
serves it up. They should be a bit
crunchy. No limp over cooked veggies!
1 cup regular grits
2 cups (8-oz.) shredded sharp cheddar
cheese
1/2 cup margarine softened
1 4-oz. can chopped green chilies
1 garlic clove pressed
All 15 of my grand kids eat this with great
relish!! Never seem to have any leftover.
2 large eggs
PAT COATS
1/2 teaspoon Worcestershire sauce
124
cook until the liquid is slightly reduced,
about 5 minutes.
CARAMELIZED BRUSSELS
SPROUTS WITH
CRANBERRIES AND BACON
10 cups of water
Drain the Brussels sprouts from water and
add to pan with the onions Stir to coat and
add the remaining 1 tablespoon of butter.
Stir in the bacon and cranberries. Season
with salt and freshly cracked black
pepper, to taste, and transfer to a serving
bowl to serve.
Salt
WILMA TAYLOR. WARREN FAMILY
4 lbs of Brussels sprouts
BAKED CHICKEN SALAD
My daughter Beth Warren made this dish
for Thanksgiving 2011 and it was
delicious. Wilma Taylor
5 to 6 pieces of bacon minced
3 cups cooked and diced chicken breast
4 tablespoons of butter divided
1 small can mushroom pieces, drained
1 red onion, medium, diced
1/4 cup of red wine vinegar
1 small can water chestnuts, drained and
chopped
2 tablespoons of brown sugar
1/2 cup diced celery
1 cup of fresh or dried cranberries
2 cans cream of chicken soup
Freshly ground black pepper
1 tablespoon lemon juice
DIRECTIONS: In a large pot, over high
heat, add 10 cups of water and bring to a
boil. Generously salt the water and add
the Brussels sprouts. Cook the sprouts
until medium tenderness has been
reached, about 8 to 10 minutes.
½ cup slivered almonds
½ cup shredded cheddar cheese
Mix all ingredients except cheese and
pour into a greased 9 x 13 baking dish.
Top with cheese. Bake at 375 degrees for
30 minutes or until bubbly.
In the meantime, in a large saucepan over
medium heat fry the bacon until crisp,
stirring occasionally. Remove bacon from
the pan to a plate lined with a paper towel.
Crumble the bacon and set aside.
NADINE DRAPER
Leave the bacon fat in the pan and add
the red onions and 3 tablespoons of the
butter. Sauté until the onions are
translucent, about 2 to 3 minutes. Stir in
the red wine vinegar and brown sugar and
125
The Floral Apron
SWEET-SOUR RED
CABBAGE
BY MARILYN CHIN
1 med. head red cabbage, slice thinly
1/4 lb. bacon, cut into small pieces
1 small onion, sliced
1/4 cup brown sugar
2 tablespoons flour
1/4 cup water
3 tablespoons white vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Cook the cabbage in a skillet with 1 inch
of water for about 15 minutes until tender.
Drain. In same skillet cook bacon on
medium heat for 5 minutes; stir
in onion. Cook another five minutes.
Remove bacon and onion on paper towel.
Remove all but one tablespoon oil from
skillet. Stir brown sugar and flour into
bacon fat.
Stir in water, vinegar, salt and pepper; mix
well. Stir in cabbage
bacon, and onion. Cook over med. heat
two minutes until hot.
The woman wore a floral apron around her
neck, that woman from my mother's village
with a sharp cleaver in her hand.
She said, "What shall we cook tonight?
Perhaps these six tiny squid
lined up so perfectly on the block?"
She wiped her hand on the apron,
pierced the blade into the first.
There was no resistance,
no blood, only cartilage
soft as a child's nose. A last
iota of ink made us wince.
Suddenly, the aroma of ginger and scallion
fogged our senses, and we absolved her for that
moment's barbarism.
Then, she, an elder of the tribe, without formal
headdress, without elegance, deigned to teach
the younger about the Asian plight.
And although we have traveled far
we would never forget that primal lesson—on
patience, courage, forbearance,
on how to love squid despite squid,
how to honor the village, the tribe,
that floral apron.
MAX BRIGGS
THE POETRY FOUNDATION
WEBSITE
126
SOUP, STEWS, SAUCES
127
SOUPS, STEWS, SAUCES
BISQUE, TOMATO BASIL
BETTY NICOL
131
CABBAGE SOUP
TED GIBBONEY, WILLARD MUNSON 131
CHILI, WHITE CHICKEN
CECILIA NORTON
134
CHUTNEY, CAROL’S CRANBERRY
SUE GAYLOR
135
MARINADE
MARCIA TERRY
133
NOODLE, CHICKEN RAMEN
WILMA TAYLOR
132
NOODLES, JONATHAN’S RAMEN
WILMA TAYLOR
132
SAUCE, PESTO
PAT COATS
133
SOUP, EASY CROCK POTATO
CECILIA NORTON
134
SOUP, MINESTRONE
NAME MISSING
130
SOUP, RICHARD SIMMONS
MARY GRUBBS
131
SOUP, SANTE FE
STACY FOGG
134
SOUP, TACO OR CHILI
BARBARA MEIGS
129
TEXAS TACO SOUP
WILMA TAYLOR FAMILY
134
WOODCHUCK
HAZEL NORDSIECK
129
REMEMBER THE STORY STONE SOUP?
WHEN STRANGERS AND TOWNSPEOPLE WORK TOGETHER,
“ . . .a delicious and nourishing pot of soup is enjoyed by all.”
Some travelers come to a village, carrying nothing more than an empty cooking pot. Upon their arrival,
the villagers are unwilling to share any of their food with the hungry travelers. Then the travelers go to
a stream and fill the pot with water, drop a large stone in it and place it over a fire. One of the villagers
asks what they are doing. The travelers answer that they +++++++++++++++++++++++++++++++
are making "stone soup", which tastes
wonderful, although it still needs a little bit of garnish to improve the flavor, which they are missing.
The villager parts with a few carrots to help them out, and more villagers walk by, each adding another
ingredient. Finally, a delicious and nourishing pot of soup is enjoyed by all.
SOUPS, STEWS, SAUCES
128
WOODCHUCK
1 can tomato soup
TACO OR CHILI SOUP
2 regular can mushrooms, drained
1-2 lbs. ground round
1 4-oz. jar pimento - do not drain
1 pkg. taco seasoning
1 green pepper chopped fine
1 pkg. dry Hidden Valley Ranch Style
dressing
2 sticks margarine
1/4 teaspoon chili powder
2 cups milk
1 can chopped green chilies, undrained
4 tablespoons flour
1 can, yellow hominy, undrained
16-oz. carton cream cheese
1 can dark red kidney or ranch style
beans, undrained
8 hard-boiled eggs
Hand full of green olives sliced
1 can pinto beans (with or without
jalapenos), undrained
Melt cheese in double boiler, then add
milk thickened with flour, add margarine
and soup. Heat to thicken sauce. Add
olives and anything that is left except the
eggs. Slice the eggs lengthwise and mix
gently into mixture. Serve over Holland
Rush or toast points. SERVES 12.
3 cans stewed tomatoes
In large, pot, brown and drain meat. Add
taco seasoning, dry Hidden Valley ranch
dressing and chili powder. Add all the
remaining ingredients with their juices.
Heat to simmering, about 10-12 minutes.
HAZEL NORDSIECK
Place soup in refrigerator overnight to blend
flavors. Re-heat when ready to serve. Serve
with cornbread, sour cream, crackers,
shredded cheese, green onions or Fritos.
DON’T CALL THE HUMANE
BARBARA
MEIGSIS NO REAL
SOCIETY!
THERE
WOODCHUCK IN OUR
WOODCHUCK RECIPE, AND WE
DON’T KNOW WHY IT’S CALLED
WOODCHURCK, BUT IT IS GOOD!
129
HEARTY MINESTRONE
SOUP
Fresh basil leaves and shaved Parmesan
cheese, optional
This was very good and hearty. I added a
lb. of Italian sausage and cooked that with
the onion. I will definitely make this again.
In a Dutch oven, brown meat and onion
until cooked. Add the celery, carrots,
cabbage, green pepper, zucchini and
garlic; sauté 3 minutes longer.
1 large onion, chopped
Stir in the water, tomatoes, beans, tomato
puree, tomato sauce and seasonings.
Bring to a boil. Reduce heat; cover and
simmer for 15 minutes.
2 celery ribs, chopped
2 medium carrots, chopped
Stir in pasta; cook 12-15 minutes longer
or until tender. Garnish with basil and
Parmesan cheese.
1 cup chopped cabbage (I did not use
this)
1 medium green pepper, chopped
1 medium zucchini, chopped
*The original recipe is meatless and calls
for 3 Tbsp oil to sauté the onion in.
6 garlic cloves, minced
NAME MISSING
3 1/2 cups water
2 cans diced tomatoes, undrained
APRONS ARE “IN”
1 can (15-oz.) garbanzo beans
or chickpeas, rinsed and drained
1 can (15-oz.) tomato puree
1 can (8-oz.) tomato paste
3 Tbsp dried parsley flakes
2 tsp dried basil
2 tsp dried oregano
1 tsp salt
1/2 tsp pepper
While aprons are enjoying new popularity in kitchens
everywhere, some women may be afraid of looking like,
heavens forbid, their mothers or grandmothers by
wearing an apron. However, an apron is simply
practical – and stylish! Wear an apron a few times
while cooking, and you will wonder how you ever did
without one. IT CAN BECOME YOUR SYMBOL OF
SERVICE AND LOVE TO YOUR FAMILY.
DON’T HAVE AN APRON? MAKE ONE FOR YOURSELF AND A MATCHING ONE FOR A FRIEND,
FAMILY MEMBER, OR A CHILD OR GRANDCHILD.
PUT A LABEL ON YOUR APRONS WITH 1 PETER
5:5 SO YOU WON’T FORGET HOW WE SHOULD
SERVE WITH HUMILITY.
1/4 tsp cayenne pepper
1/2 cup small pasta shells
130
3 14 1/2 -oz. cans diced tomatoes,
undrained
RICHARD SIMMONS’
VEGETABLE SOUP
1 tablespoon tomato paste
1 can tomato or V-8 juice (24 -oz)
1 teaspoon ground pepper
3/4 cup loosely packed fresh basil leaves
coarsely chopped
1 teaspoon oregano
3 tablespoons sugar
1 shake of sea salt
2 tsp salt
Bring above to a boil.
Throw in 4 cups of the following
vegetables:
1/2 tsp pepper
1 1/2 cups whipping cream
cubed tomatoes
In a large saucepan sauté the celery,
onion, red pepper in butter for 5 to 6
minutes or until tender. Add tomatoes
and tomato paste. Bring to a boil. Reduce
heat, cover and simmer for 40 min.
chopped bell pepper
chopped onions
shredded cabbage
sliced celery
Remove from heat. Stir in basil, sugar,
salt and pepper; cool slightly. Transfer
half of the soup to a blender. While
processing, gradually add cream, process
until pureed. Return to pan, heat through
(do not boil)
sliced carrots
sliced zucchini
sliced mushrooms
bean sprouts
Optional: cubed potatoes
Can use 1/2 - 1/2 instead of whip cream
1 lg. pkg. of beef stew meat, browned.
412 calories; 36 g fat, 1404 mg sodium,
21 g carbs, 5 g fiber, 5 g protein (Only fair
to warn you)!
MARY GRUBBS
BETTY NICOL
TOMATO-BASIL BISQUE
WHAT IS THE DIFFERENCE
Makes 5 servings
BETWEEN TOMATO BISQUE
6 ribs celery, chopped
AND TOMATO SOUP?
1 large onion, chopped
Tomato bisque is usually made with
heavy cream while tomato soup is
made with water or milk depending
on the type of tomato soup.
1 medium red bell pepper, chopped
1/4 cup butter cubed
131
THE ORIGIN OF
RAMEN NOODLES
JONATHAN’S RAMEN
NOODLES
Boil 2 cups of water
Noodles originated from China over 4000
years ago and reached the Japanese
culture much later on. After the Second
World War came an intense food shortage
in Japan, a turning point in the history of
noodles. Ramen were perfect and greatly
helped Japan, as they were cheap and a
great source of needed calories.
Add one package Ramen noodles
to the boiling water for 3-4 minutes. Stir to
break up noodles.
Drop 1 egg into boiling Ramen mixture.
Add to noodles bits of anything that looks
good in refrigerator, like bits of pepperoni,
chicken, sausage, etc.
In 1958, Momofuku Ando, founder of
Nissin Foods, invented the instant
noodles, which are a lot closer to what we
eat today. The Ramen noodles have been
named the greatest “made in Japan”
invention of the 20th century.
Remove from heat and add seasoning
packet. Stir and eat.
GRANDMA NOTES: Jonathan, my
award-winning artist, trumpet playing
Eagle Scout, all-round cool Texas
grandson (remember, this is a grandma
talking), thrived on Ramen noodles when
he was in elementary and middle school.
It was his comfort food. Now he enjoys
many other foods in his teenage years,
but he taught me to enjoy Ramen noodles
too. In his college years, like thousands of
other poor and starving students, he will
no doubt return to his comforting noodle
friend.
CHICKEN RAMEN
NOODLE SALAD
You will need:
- 2 packages of ramen noodles
- 2 boneless chicken breasts
- 1/2 cup of croutons
- 1/4 cup of shredded bacon
- 1/2 cup of Caesar salad dressing
- 4 cups of water
Put 2 cups of water in a cooking pot and
bring to a boil. Once the water is boiling
add ramen noodles. Wait 2-3 minutes until
noodles are tender and separated.
When I prepare my Ramen meal, I use
chicken broth instead of water and
generally add white chicken meat, and, of
course, the egg drop.
Take off the water with the strainer.
Cook your chicken and add it on the
noodles. Make sure chicken is fully
cooked! Add the croutons and the
shredded bacon. Add salad dressing.
I do not use the seasoning packet, as it is
so high in salt. Some times I add mixed
vegetables. Like Jonathan, I found that
Ramen noodles are a cheap and tasty
comfort food.
WILMA TAYLOR
132
PESTO SAUCE
CILANTRO VARIATION: GRIND IN
FOOD PROCESSOR
Pesto is a very forgiving recipe;
measurements given below need not be
followed exactly. Pesto is wonderful in
soups and also can be used to flavor
sandwiches (try mixing a spoonful with
mayonnaise), deviled eggs, and salads or
brush on meat or fish before grilling or
baking. Yields about 1 cup.
1/2 cup - 125 ml sesame seeds (optional)
Add and process together
4 cups fresh cilantro
4 cloves garlic
1 teaspoon ground cumin (optional)
1 cup 250 ml packed fresh basil leaves
and tender stems (may use part fresh
spinach)
1/2 cup - 60 ml fresh lime juice or red
wine vinegar
1-3 cloves garlic
5-6 tablespoons olive oil and salt and
pepper to taste.
1/3 cup /75 ml pine nuts, walnuts or
hazelnuts (toasted)
I've not made this, but a friend gave me a
taste of hers and she thinks it's the best!!
3-6 tablespoons Parmesan cheese
(grated)
PAT COATS
1/2 teaspoon salt or to taste
2 sprigs flat parsley (optional)
MARINADE
CHOP TOGETHER IN FOOD
PROCESSOR
¼ cup oil
¼ cup soy sauce (I use ginger flavor)
1/3-1/2 cup olive oil (for a low fat version
use broth for part of the oil).
Add gradually while food processor runs
to make a thick paste.
2 teaspoons ketchup
1 teaspoon vinegar
Serve at room temperature with any kind
of hot pasta. The flavor is intense; a little
goes a long way.
2 cloves pressed garlic
To freeze: Freeze in ice cube trays.
When frozen, remove cubes and place in
a resealable plastic bag, removing from
the freezer as needed. When making
pesto to freeze, omit the garlic and
cheese if desired. When using the pesto,
stir in freshly grated Parmesan and
minced Garlic.
Marinade 4 hours, stirring 2 or 3 times.
¼ teaspoon pepper
Good on steak, chicken
MARCIA TERRY
133
TEXAS TACO SOUP
1 teaspoon salt
This soup is great for cold evenings or
football parties
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 ½ lbs. ground beef
8-oz sour cream
1 medium onion chopped
1 cup half & half
1 1.25 -oz envelope taco seasoning
Combine broth, beans, undrained chilies,
seasonings, and chopped onion in a large
pan. Bring to a boil over medium high
heat. Add chicken. Reduce heat and
simmer for 10-15 min. Add sour cream
and half and half. Stir well and simmer
10-15 min. If desired, top each serving
with shredded cheese. Serves 4.
1 can of hominy (yellow with bell pepper)
1 can of pinto beans with jalapenos
1 1.1 -oz envelope Ranch Style salad
dressing
3 14-oz cans tomatoes
CECILIA NORTON
Shredded cheeses (optional)
Brown the meat with the chopped onion.
Add remaining ingredients (except
cheese) to the meat. Do not drain any
ingredients except the meat. Bring to a
boil. Simmer for 45 minutes to 1 hour.
Sprinkle with cheese if desired.
SANTE FE SOUP
WILMA TAYLOR’S DAUGHTER BETH
1 15 -oz. can black beans, undrained
2 lbs. ground beef or turkey
1 onion chopped
1 pkg. Hidden Valley ranch dressing
1 15 -oz. pinto beans, undrained
1 16 -oz. can diced tomatoes, with chilies,
WHITE CHICKEN CHILI
1 16 -oz. can diced tomatoes, undrained
1 lb. cooked, shredded chicken
2 15 -oz. cans white corn, undrained
Chopped onion
2 cups water
14-oz. chicken broth
Cook meat and onions until browned,
drain grease. Add remaining ingredients
and simmer for 2 hours. Serve with corn
bread or corn chips. May be frozen.
2 15-oz cans Great Northern beans,
drained and rinsed
1 4 1/2 -oz. can chopped green chilies
STACY FOGG
1 teaspoon garlic powder
134
EASY CROCK POT POTATO
SOUP
CAROL’S SPICY
CRANBERRY CHUTNEY
4-5 potatoes, peeled, cut into small cubes
1 lb. cranberries combined with:
1 can of cream of celery soup
1 cup raisins
1 can of cream of chicken soup
1 ½ cups white sugar
1 1/3 cup water you prefer)
6-7 -oz. instant mashed potato flakes (or
¼ cup wine vinegar
more to thicken soup)
1 tablespoon cinnamon
1/2 - 1 chicken bouillon cube
1 ½ teaspoon ginger
Dried minced onion to taste
½ tablespoon cloves
Put potatoes, soups, and water in a slow
cooker. Heat on high until potatoes are
Dash salt
tender, about 2-3 hours. Add milk, potato
1 cup water
flakes to reach desired consistency,
Cook for 15-30 minutes
stirring constantly.
Then add:
Add chicken bouillon and onion to taste.
1 med. onion chopped
Stir until bouillon cube is dissolved. Heat
1 med. apple chopped
2-3 hours longer on Low heat. Serve with
garnishes: bacon bits, green onions,
½ cup sliced celery
shredded cheddar cheese. Serves 4 - 6
Simmer for 15 – 20 minutes
CECILIA NORTON
Cool and refrigerate.
SUE GAYLOR
WHEN YOU THINK SOUP, DO YOU THINK CAMPBELL’S?
Campbell’s Soup Company is the world’s leading maker and marketer of soups.
Campbell’s products are sold in 120 countries around the globe, and few homes
would not have a can of Campbell’s Soup on the kitchen shelves.
The recipe above for EASY CROCK POT POTATO SOUP includes two of the
Campbell’s Soup brands: Cream of Celery and Cream of Chicken. HOW MANY
CANS OF CAMPBELL’S SOUP DO YOU HAVE ON YOUR KITCHEN SHELF?
135
ESAU’S LENTIL SOUP
ways. Lentils are mentioned four times in the
I
Bible.
f you remember the stories from the Old
3 tablespoons vegetable or olive oil1 large
Testament, you'll remember that
or 2 medium onions, chopped3 medium
Jacob's brother, Esau, sold his
(about 3 -oz. each) carrots, chopped
birthright as oldest son to his younger
brother for a bowl of Lentil Soup.
2 stalks celery, diced
fields and smelled the stew and then he said,
1 teaspoon ground cumin or paprika
2 cloves garlic, minced
Remember? Esau came in from the hunting
"I am so tired. Give me some of that red
8 cups chicken or beef broth or water
sold him his birthright.
drained
2 cups (1 pound) red lentils, washed and
soup." And Jacob agreed, but only if Esau
1 bay leaf
In Jewish tradition, it is said that the
Salt and pepper
lentil stew Jacob cooked was meant for his
1 tablespoon all-purpose flour dissolved in 2
father Isaac, who was mourning the death of
tablespoons water
his father Abraham (Jacob and Esau’s
grandfather). Lentils are a traditional
1. Heat the oil in a large, heavy saucepan
mourner’s meal for the Jews.
over medium heat. Stir in the
onions, carrots, celery, and garlic and sauté
Lentils and barley were particularly
until softened (5 to 10 minutes). Stir in the
important in the Biblical diet. Bread was in
the biblical phrase the staff of life, but next
cumin or paprika.
was pulse, such as lentils, beans, and peas,
pepper. Bring to a boil, cover, reduce the
2. Add the broth, lentils, bay leaf, salt, and
in importance in the diet of the biblical age
heat to low, and simmer until the lentils are
which could be made into a pottage or used
very tender (about 30 minutes).
to supplement bread in a variety of
3. Puree the soup. Return to the pot, add
the flour mixture, and simmer
until thickened.
SOURCE: /theshiksa.com
136
ODDS & ENDS
137
ODDS AND ENDS RECIPE INDEX
BUG REPELLANT
WILMA TAYLOR
139
DOGGIE BISCUITS
NAME MISSING
140
ELF MIX
CECILIA NORTON
139
FANTASTIC BUBBLES
CAROL MANN
142
FLUBBER
CINDY MCMATH
142
HOMEMADE DOG BISCUITS
BARBARA REILLY
141
ICE CREAM IN A BAG
CINDY MCMATH
139
KOOL-AID PLAYDOUGH
CAROL MANN
142
LAUNDRY HINT
MARCIA TERRY
139
PEANUT BUTTER PUPPY POPPERS NAME MISSING
140
138
First, fill the large bag halfway with ice
and add the rock salt. Put the milk, vanilla,
and sugar into the small bag and seal it.
Place the small bag inside the large bag
and seal it. Shake until the mixture
thickens (about 5 minutes or so) Remove
the small bag from the large one and
enjoy.
ODDS AND ENDS
+++++++++++++++++++++++++++++++
ELF MIX
2 cups Rice Chex
CINDY MCMATH. FROM THE
BEGINNINGS COOKBOOK
2 cups dry roasted peanuts
3 cups Corn Chex
LAUNDRY HINT
3 cups Cheerios
To keep black clothes and colored towels
bright wash in ammonia. Use lemon
ammonia or sudsy ammonia. Use quite a
bit.
2 cups stick pretzels
12 oz. M & M’s
1 pkg. Nestle’s white morsels
MARCIA TERRY
Combine first six ingredients. Melt
morsels and add to mix; stir to coat.
Spread on wax paper.
BUG REPELLANTS
CECILIA NORTON
Lay pieces of Peppermint Icebreakers
chewing gum still in wrappers inside your
cabinets to repel bugs.
ICE CREAM IN A BAG
Flies hate the smell of basil. Grow this
herb around doors or in pots around doors
to repel them.
Great for kids to make on those hot summer
days
1 teaspoon sugar
Bay leaves or wrapped peppermint gum
will keep bugs out of your sugar and flour.
½ cup milk
1 pint size zip-lock bag
Pine needles or pine odors will keep bugs
away from your pet's bed. Lavender works
just as well. Bugs hate the smell. You can
keep bugs off you with lavender rubbed
on yourself.
1 gallon-size zip-lock bag
WILMA TAYLOR
¼ teaspoon vanilla
6 tablespoons rock salt
½ bag ice
139
RECIPE FOR DOGGIE
BISCUITS
PEANUT BUTTER PUPPY
POPPERS
2 cups whole-wheat flour
1/3 cup margarine, softened
1 tbsp. baking powder
3 cups whole wheat flour
1 cup peanut butter (chunky or smooth)
1/2 cup powdered skim milk
1 cup milk
1/2 tsp garlic powder
Preheat oven to 375'F. In a bowl, combine
flour and baking powder. In another bowl,
mix peanut butter and milk, and then add
to dry ingredients and mix well.
3/4 cup water, room temp,
1 egg, beaten.
Place dough on a lightly floured surface
and knead. Roll dough to 1/4 inch
thickness and use a cookie cutter to cut
out shapes.
In large bowl cream margarine and flour
with pastry cutter. In small bowl dissolve
powdered skim milk and garlic powder in
water.
Bake for 20 minutes on a greased baking
sheet until lightly brown. Cool on a rack,
then store in an airtight container. Watch
carefully, the cookies burn easily.
Whisk in egg. Make well in flour mixture
and gradually stir in egg mixture until well
blended. Knead dough on floured surface,
about 3 to 4 minutes. Roll dough to 1/4' to
1/2' thickness.
Cut biscuits with small cookie cuter, place
on cookie sheets lined with parchment
paper. Bake about 40 minutes at 325F.
Remove from pan immediately and cool
on wire rack. Store in fridge but keep
enough at room temp for 3 or 4 days. Also
freeze well.
NAME MISSING
140
HOMEMADE DOG BISCUITS
the dry ingredients. Knead mixture for
about 3 minutes.
Note: These need to be baked and left in
the oven overnight or...make sure you
have time to leave them in your oven for
no less than 7 or 8 hours.
Dough will be quite stiff. If too stiff add a
little extra liquid or an egg. Preheat oven
to 300 degrees.
Roll dough out on floured surface to about
1/2 inch thickness. Cut dough into shapes
with cookie cutters or, just cut into
squares. Place on an ungreased cookie
sheet and brush with the egg and water
mixture.
Store the biscuits in air tight containers or
zip-shut plastic bags.
3 1/2 cups all-purpose flour
2 cups whole wheat flour
1 cup rye flour
Place in oven and after 45 minutes, turn
off the heat (don't open oven door) and
leave biscuits overnight in the oven to get
bone hard. Dogs LOVE these.
1 cup cornmeal
2 cups cracked wheat (bulgar)
BARBARA REILLY
1/2 cup nonfat dry milk
4 teaspoons salt (dogs need some salt in
their diet)
1 package dry yeast
2 cups chicken stock or other liquid (such
as water from cooked veggies)
1 egg
1-tablespoon water (to brush on top of
biscuits)
Mix together good. Combine all the dry
ingredients except the yeast in a large
mixing bowl. In a separate bowl, dissolve
the yeast in 1/4 cup warm water. To this,
add the chicken stock. Add the liquid to
I’VE BEEN MAKING
TREATS FOR MY
PUPPY.
141
THESE RECIPES ARE NOT TO BE EATEN! THEY
ARE FOR ENTERTAINMENT FOR CHILDREN AND
ADULTS YOUNG AT HEART.
FLUBBER
FANTASTIC BUBBLES
¾ cups warm water
1 1/3 cups Joy dishwashing detergent
(regular not ultra)
2 tablespoons warm water
4 cups of water
2 teaspoons warm water
½ cup Karo light corn syrup
2 teaspoons Borax
Combine, shake, let settle four hours. For
best results, use only and Joy and Karo
brands. If bubbles get in eyes, wash
thoroughly with water.
Food coloring
Two mixing bowls
Bowl #1: Mix ¼ cup warm water
CAROL MANN, BEGINNINGS
1/2 cup glue and dash of food coloring
Bowl #2: Mix the remaining ½ cup water,
2 tablespoons and 2 teaspoons of warm
water as well as 2 teaspoons of borax.
Slowly pour Bowl #2 into Bowl #1.
KOOL-AID PLAYDOUGH
2 ½ cups flour
2 pkg. unsweetened Kool-Aid
A rubbery substance will form. Pick it up,
hold over bowl and squish out the excess
water and air bubbles. Keep in Baggies.
3 tablespoons cooking oil
CINDY MCMATH
½ salt
Stir quickly – mix well
When cool, mix with hands.
Store in airtight container
CAROL MANN, BEGINNINGS
142