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FAMILY FAVORITE RECIPES

Second Edition with Minor Corrections
13-APR-2002

The First Edition was published in 1976 by Anona Adair.
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SECTION Index of Recipes
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APPETIZERS & DIPS
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Chapter: 001: CHEESE BALL
Chapter: 002: CHICKEN LIVER PASTE
Chapter: 003: CHILI CON QUESO DIP
Chapter: 004: KENTUCKY CHEESE ROLL
Chapter: 005: MEATBALLS IN CHERRY SAUCE
Chapter: 006: PARTY MIX
Chapter: 007: SAUSAGE BALLS
Chapter: 008: SHRIMP DIP
Chapter: 009: SWEET AND SOUR FRANKS
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BEVERAGES
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Chapter: 010: COCOA MIX
Chapter: 011: FRAPPE (YELLOW) PUNCH
Chapter: 012: HOT SPICED TEA
Chapter: 013: INSTANT SPICED TEA
Chapter: 014: ORANGE JULIUS
Chapter: 015: WASSAIL
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BREADS
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Chapter: 016: APPLE BREAD
Chapter: 017: BANANA NUT BREAD
Chapter: 018: BUTTER HORN ROLLS
Chapter: 019: ICE BOX ROLLS
Chapter: 020: BASIC RICH SWEET DOUGH
Chapter: 021: DILLY CASSEROLE BREAD
Chapter: 022: HUSH PUPPIES
Chapter: 023: PECAN CRESCENTS
Chapter: 024: PUMPKIN BREAD
Chapter: 025: PUMPKIN BREAD
Chapter: 026: ROLLS
Chapter: 027: 100% WHOLE WHEAT BREAD
Chapter: 028: WHOLE WHEAT ROLLS
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CAKE
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Chapter: 029: APPLE CAKE
Chapter: 030: CHEAP APPLE CAKE
Chapter: 031: FRESH APPLE CAKE
Chapter: 032: CARROT CAKE
Chapter: 033: CHEESECAKE
Chapter: 034: CHEESE CAKE
Chapter: 035: CHOCOLATE SHEATH CAKE
Chapter: 036: MAMA BENNETT'S COCONUT CAKE
Chapter: 037: COKE CAKE
Chapter: 038: DATE CAKE
Chapter: 039: FRUIT CAKE
Chapter: 040: GINGER SOUL CAKE
Chapter: 041: ITALIAN CREAM CAKE
Chapter: 042: ITALIAN CREAM CAKE
Chapter: 043: LEMON SUPREME CAKE
Chapter: 044: LEMON SUPREME CAKE
Chapter: 045: MILKY WAY CAKE
Chapter: 046: MIRACLE CHEESE CAKE
Chapter: 047: MISSISSIPPI MUD CAKE
Chapter: 048: OATMEAL CAKE
Chapter: 049: ORANGE KISS-ME CAKE
Chapter: 050: ORANGE RAISIN CAKE
Chapter: 051: PRUNE CAKE
Chapter: 052: PUMPKIN CAKE
Chapter: 053: RED EARTH CAKE
Chapter: 054: STRAWBERRY CAKE
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CANDIES
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Chapter: 055: THANKSGIVING LOAF CAKE
Chapter: 056: WEDDING CAKE ICING
Chapter: 057: AUNT BILL'S BROWN CANDY
Chapter: 058: CHRISTMAS BUTTER FUDGE
Chapter: 059: MY BEST FUDGE
Chapter: 060: FUDGE (EXTRA EASY)
Chapter: 061: DATE LOAF
Chapter: 062: DIVINITY
Chapter: 063: FONDANT
Chapter: 064: JANUARY THAW
Chapter: 065: MINTS
Chapter: 066: PRALINE PECANS
Chapter: 067: NEVER FAIL PEANUT BRITTLE
Chapter: 068: POPCORN BALLS
Chapter: 069: PRALINES
Chapter: 070: SPECIAL K TREAT
Chapter: 071: MOLASSES TAFFY
Chapter: 072: TAFFY
Chapter: 073: TOFFEE
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COOKIES
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Chapter: 074: QUICK BROWN SUGAR SQUARES
Chapter: 075: CHRISTMAS CAKE COOKIES
Chapter: 076: DATE COOKIES
Chapter: 077: GINGER SNAPS
Chapter: 078: GERMAN CHOCOLATE CREAM CHEESE BROWNIES
Chapter: 079: HELLO DOLLIES
Chapter: 080: HELLO DOLLY COOKIES
Chapter: 081: HONEY APPLE COOKIES
Chapter: 082: KRISPIE SQUARES
Chapter: 083: NO BAKE COOKIES
Chapter: 084: OATMEAL COOKIES
Chapter: 085: OATMEAL COOKIES
Chapter: 086: PEANUT BUTTER BALLS
Chapter: 087: PEANUT OATMEAL COOKIES
Chapter: 088: PIN WHEEL COOKIES
Chapter: 089: RAISIN COOKIES
Chapter: 090: SHORTBREAD COOKIES
Chapter: 091: SUGAR COOKIES
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DESSERTS
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Chapter: 092: APRICOT BALLS
Chapter: 093: CHERRY BREEZE
Chapter: 094: CHERRY DELIGHT
Chapter: 095: CHERRY PAIRISENE
Chapter: 096: CHERRY PUDDING
Chapter: 097: CHOCOLATE FONDUE
Chapter: 098: CHOCOLATE MOUSSE
Chapter: 099: CROWNING GLORY
Chapter: 100: DATE PUDDING
Chapter: 101: DROP DOUGHNUTS
Chapter: 102: FRUIT CRUNCH
Chapter: 103: FUDGE PUDDING
Chapter: 104: LYDIA'S ICE CREAM
Chapter: 105: ICE CREAM
Chapter: 106: PEACH HONEY
Chapter: 107: PEACH FRITTERS
Chapter: 108: RHUBARB CRUNCH
Chapter: 109: SNOWBALLS
Chapter: 110: STRAWBERRY CHIFFON
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MEATS
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Chapter: 111: BAR-B-CUE SAUCE
Chapter: 112: BEEF STROGANOFF
Chapter: 113: CHICKEN MUSHROOM BAKE
Chapter: 114: CHICKEN WITH GREEN NOODLES
Chapter: 115: OVEN FRIED CHICKEN
Chapter: 116: OVEN FRIED CHICKEN - SOUR CREAM
Chapter: 117: HOMEMADE CHILI
Chapter: 118: CHUCK WAGON SALISBURY STEAKS
Chapter: 119: COUNTRY BREAKFAST
Chapter: 120: CUBAN LUNCH MEAT
Chapter: 121: EMPANADAS
Chapter: 122: EGGS OLE'
Chapter: 123: NEVA'S GRAVY
Chapter: 124: GROUND BEEF CASSEROLE
Chapter: 125: HAM LOAF
Chapter: 126: HOBO DINNERS
Chapter: 127: HOT SAUCE
Chapter: 128: JIM'S LASAGNE'
Chapter: 129: MEAT LOAF
Chapter: 130: MEXICAN CASSEROLE
Chapter: 131: COUNTRY STYLE RIBS
Chapter: 132: ROAST BEEF
Chapter: 133: PASTITIO
Chapter: 134: SHRIMP CREOLE
Chapter: 135: SPANISH RICE
Chapter: 136: SPAGHETTI SAUCE
Chapter: 137: STUFFED PEPPERS
Chapter: 138: TEXAS HASH
Chapter: 139: TUNA CASSEROLE
Chapter: 140: TUNA CROQUETTES
Chapter: 141: TUNA LOAF
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PIES
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Chapter: 142: CHESS PIE
Chapter: 143: CHOCOLATE PIE
Chapter: 144: COCONUT PIE CRUST
Chapter: 145: DUTCH APPLE PIE
Chapter: 146: JELLO AND ICE CREAM PIE
Chapter: 147: LEMON PIE
Chapter: 148: LEMON MERINGUE PIE
Chapter: 149: PRIZE WINNER LEMON PIE
Chapter: 150: FRIEDA'S LEMON PIE
Chapter: 151: PECAN PIE
Chapter: 152: PECAN PIE
Chapter: 153: PINEAPPLE MILLIONAIRE PIE
Chapter: 154: MAGIC PUMPKIN PIE
Chapter: 155: OLD-FASHIONED PUMPKIN PIE
Chapter: 156: PIE CRUST
Chapter: 157: PIE CRUST
Chapter: 158: RAISIN NUT PIE
Chapter: 159: RHUBARB PIE
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SALADS
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Chapter: 160: CHEESE PINEAPPLE SALAD
Chapter: 161: CHERRY COKE SALAD
Chapter: 162: CORAL REEF SALAD
Chapter: 163: CRANBERRY JELLO SALAD
Chapter: 164: CRANBERRY SALAD
Chapter: 165: EASY SALAD
Chapter: 166: FIVE CUP SALAD
Chapter: 167: LIME JELLO SALAD
Chapter: 168: MAKE-AHEAD SALAD
Chapter: 169: PINEAPPLE BANANA DELUXE SALAD
Chapter: 170: PINEAPPLE COTTAGE CHEESE SALAD
Chapter: 171: POTATO SALAD
Chapter: 172: POTATO SALAD
Chapter: 173: STRAWBERRY SALAD
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VEGETABLES
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Chapter: 174: CINNAMON APPLES
Chapter: 175: ASPARAGUS CASSEROLE
Chapter: 175: ASPARAGUS CASSEROLE
Chapter: 176: ESCALLOPED ASPARAGUS
Chapter: 177: BAKED BEANS
Chapter: 178: SWEET-SOUR BEANS
Chapter: 179: HARVARD BEETS
Chapter: 180: HARVARD BEETS
Chapter: 181: BROCCOLI
Chapter: 182: BROCCOLI AND RICE
Chapter: 183: GREEN RICE
Chapter: 184: CARROTS AND CELERY
Chapter: 185: CHEESE GRITS
Chapter: 186: BAKED CORN
Chapter: 187: HOMEMADE CRANBERRY SAUCE
Chapter: 188: NEVA'S DRESSING
Chapter: 189: CINNAMON CUCUMBER RINGS
Chapter: 190: EGGPLANT AMERICAN
Chapter: 191: GREEN BEANS WITH SOUR CREAM
Chapter: 192: SCALLOPED GREEN BEANS
Chapter: 193: FRENCH FRIED ONIONS
Chapter: 195: POTATO CROQUETTES
Chapter: 196: CREAMED SALMON AND CORN
Chapter: 197: SPINACH SOUR CREAM DISH
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SECTION: APPETIZERS AND DIPS
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CHAPTER: 001: CHEESE BALL
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CHEESE BALL
Veroqua
(Bonnie P.)

1 glass Old English cheese
1 glass Roquefort cheese
1 large package Philadelphia cream cheese
1 teaspoon grated onion
1 teaspoon sugar
1 tablespoon Worcestershire sauce
1 tablespoon salad dressing
1 dash Tabasco sauce

Mix and roll in round ball, then in nuts.
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CHAPTER: 002: CHICKEN LIVER PASTE
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CHICKEN LIVER PASTE
Aunt Ollie

2 packages chicken livers

Saute' chicken livers in oleo. When done chop with 3 or 4 hard boiled
eggs. Grate small amount of onion to suit taste. Use mayonnaise to
soften as a spread. Serve on crackers or rye bread.
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CHAPTER: 003: CHILI CON QUESO DIP
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CHILI CON QUESO DIP
Cretha Jean

2 tablespoons butter
2 tablespoons chopped onion
1 clove garlic minced
2 fresh tomatoes - chopped and peeled
1 cup canned green chiles
3 cups grated Jack or Cheddar cheese

Melt butter in top of double boiler. Saute' onion and garlic. Add
tomatoes, chili, and cheese. Cook until cheese melts.
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CHAPTER: 004: KENTUCKY CHEESE ROLL
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KENTUCKY CHEESE ROLL
Mother

1 lb. sharp cheese
3 oz. package cream cheese
1 cup pecans
Garlic salt

Grind in food chopper and mix well. Roll in 1 inch roll. Roll in
chili powder. Keep in refrigerator.
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CHAPTER: 005: MEATBALLS IN CHERRY SAUCE
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MEATBALLS IN CHERRY SAUCE
Anona

Prepare sauce and set aside.

CHERRY SAUCE

1 can or jar (1 lb.) pitted dark sweet cherries
1/4 cup orange juice
3 tablespoons each of brown sugar, vinegar, lemon juice
2 tablespoons soy sauce
1/4 teaspoon each of Worcestershire and grated orange rind
1 tablespoon cornstarch

Drain cherries and put syrup in large saucepan. Add remaining
ingredients and mix well. Cut cherries in half and add to mixture.
Cook, stirring until clear and slightly thickened.

MEATBALLS

1 lb. ground fresh pork or beef
1/2 cup soft bread crumbs
1 egg
2 tablespoons minced onions
1/4 cup finely chopped water chestnuts
2 tablespoons milk
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic salt
1 teaspoon Worcestershire sauce

Mix well and shape into about 3 dozen small balls. Brown slowly in
skillet without added fat. Drain well, add to sauce and simmer gently
about 10 minutes. Serve hot with cocktail picks.
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CHAPTER: 006: PARTY MIX
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PARTY MIX
Aunt Crethie

1 big box Corn Mix
1 big box Wheat Mix
1 big box Rice Mix
1 box broken Pretzels
3 cans peanuts or mixed nuts (more if you want)

Cook:

3 sticks oleo
2/3 cup Worcestershire
6 teaspoons salt
6 teaspoons garlic

Put mix (all mixed up) in big pans in shallow pans or roaster -
doesn't matter. Pour liquid over - heat in 325 degree oven for 15
minutes. Stir up and heat 15 minutes and then stir and heat 15
minutes. That's all.
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CHAPTER: 007: SAUSAGE BALLS
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SAUSAGE BALLS
Anona
(David P.)

1 lb. hot sausage
10 oz. sharp Cheddar cheese
3-3 1/2 cups Bisquick or biscuit mix

Warm sausage to room temperature. Grate or shred cheese. Heat oven to
350 degrees. Mix ingredients thoroughly. Shape into small balls. Bake
on ungreased cookie sheet about 20 minutes. Can be frozen and
reheated.
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CHAPTER: 008: SHRIMP DIP
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SHRIMP DIP
Anona

3 rolls Kraft garlic cheese
2 cans Campbell's Cream of Shrimp Soup
Dash of lemon juice
1 small can or 1 small package frozen shrimp

Put cheese, soup, and lemon juice in fondue pot and cook till cheese
melts, stirring occasionally. Add shrimp and serve with chips.
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CHAPTER: 009: SWEET AND SOUR FRANKS
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SWEET AND SOUR FRANKS
Anona
(Juli)

In a saucepan, combine 1/2 cup chili sauce, 1/2 cup currant jelly, 1
1/2 tablespoon lemon juice, and 1 1/2 tablespoon mustard.

Add 2 (7 oz.) packages cocktail franks and 1 can pineapple chunks -
drained (13 1/2 oz.)

Simmer together 15 minutes.
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SECTION: BEVERAGES
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CHAPTER: 010: COCOA MIX
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COCOA MIX
Cretha Jean

7 or 8 quart box powdered mikl
1 cup powdered sugar
1/2 can (large) cocoa mix
1/2 jar powdered Pream
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CHAPTER: 011: FRAPPE (YELLOW) PUNCH
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FRAPPE (YELLOW) PUNCH
Veroqua

3 (6 oz.) cans frozen orange juice
1 (6 oz.) can frozen lemonade
10 (6 oz.) cans water
1 bottle ginger ale
1 quart pineapple sherbert

Makes 25 (5 oz.) cups.
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CHAPTER: 012: HOT SPICED TEA
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HOT SPICED TEA
Gwen

Mix together:

2 cups Tang
1 cup sugar
1 cup instant tea
1 package Wyler's lemonade
1/2 teaspoon cloves
1 teaspoon cinnamon

Add 1 tablespoon dry mix to 1 cup boiling water.
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CHAPTER: 013: INSTANT SPICED TEA
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INSTANT SPICED TEA
Cretha Jean

1 cup instant tea
2 cups Tang
2 packages lemonade
2 1/2 cups sugar (optional - I leave it out)
1 teaspoon cinnamon
1 teaspoon cloves

Mix together. Put 2 teaspoons in each cup. Pour boiling water over
and stir.
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CHAPTER: 014: ORANGE JULIUS
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ORANGE JULIUS
Denise

1/2 cup of milk
1/2 cup of water
1/2 can of orange juice (6 oz.)
1/4 cup of sugar
1/2 teaspoon vanilla
Crushed ice

Put all ingredients in blender for 30 seconds. Serves 4 (about 3
cups).
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CHAPTER: 015: WASSAIL
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WASSAIL
Aunt Ollie

2 quarts sweet apple cider
2 cups orange juice
Juice from two (No. 2) cans pinapple
1 cup lemon juice
1 stick whole cinnamon
1 teaspoon whole cloves
Sugar or honey to taste

Combine ingredients and bring to a simmer. Strain and serve hot.
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SECTION: BREADS
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CHAPTER: 016: APPLE BREAD
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APPLE BREAD
Aunt Leola

1/2 cup margarine
1 cup sugar
2 eggs
1/2 cup chopped nuts
1 cup raisins
2 cups flour
1 teaspoon soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup applesauce

Bake in loaf pan for 1 hour at 350 degrees.
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CHAPTER: 017: BANANA NUT BREAD
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BANANA NUT BREAD
Aunt Ollie

2/3 cup sugar
3 tablespoons melted shortening
Pinch of salt
1 egg beaten well
8 tablespoons milk
1 3/4 cups flour
1 teaspoon soda
1/2 teaspoon baking powder
1/2 to 1 cup pecans
3 bananas mashed

Mix eggs, sugar, salt, bananas. Add milk and flour alternately. Add
shortening then nuts. Pour into greased loaf pan and bake for 1 hour
at 350 degrees.
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CHAPTER: 018: BUTTER HORN ROLLS
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BUTTER HORN ROLLS
Veroqua
(Aunt Odessa)

1 cake compressed yeast
1 cup warm milk
1/2 cup oleo or Crisco
3 well-beaten eggs
1/2 cup sugar
1 teaspoon salt
4 1/2 cups sifted flour (about)

Dissolve yeast in 1/2 of the warm milk and add sugar. Stir well. When
yeast is thoroughly dissolved, add eggs and beat well. Soften the oleo
or Crisco in the other 1/2 cup of milk and cool to lukewarm. Add this
alternately with the salt and flour until a soft dough is formed.

Turn onto board and knead lightly for a few minutes. Place in greased
bowl and set in warm place to rise. When the dough has doubled in
bulk, turn onto board and roll out to about 1/2 inch thickness. Keep
in round form, about the size of a dinner plate. Use only a part of
the dough at a time.

With sharp knife cut like a pie, have pieces very, very small. Begin
at outside edge and roll to center. Stretch the edge a little, so the
first roll extends all through the roll. Place on well greased baking
sheet so they do not touch. Let rise about 2 hours. Bake in medium
slow oven. Will bake in about 12 minutes. They are very soft and
light.
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CHAPTER: 019: ICE BOX ROLLS
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ICE BOX ROLLS
Aunt Crethie
(Mrs. Powell)

1 cake yeast
2 cups warm milk
2 teaspoons baking powder
1 teaspoon salt
6 cups flour
1/2 cup melted lard
1/2 cup sugar
1 cup mashed potatoes

Mix together but save 1 cup flour to knead dough. Let rise 2 hours -
make into rolls. Bake in hot oven. Makes 30 big rolls.
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CHAPTER: 020: BASIC RICH SWEET DOUGH
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BASIC RICH SWEET DOUGH
Cretha Jean
(Frieda)

3/4 cup milk
1/2 cup sugar
2 teaspoons salt
1/2 cup (1 stick) margarine
1/2 cup warm water
2 packages or cakes yeast
1 egg
4 cups unsifted flour

Scald milk. Stir in sugar, salt, and margarine. Measure warm water in
large warm bowl. Sprinkle or crumble yeast. Stir until dissolved. Stir
in lukewarm milk mixture, egg, and 1/2 the flour. Beat till smooth.
Stir in remaining flour to make a stiff batter. Cover tightly with
waxed paper or foil. Refrigerate at least 2 hours. Dough may be kept 3
days in refrigerator. To use, cut off amount needed.
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CHAPTER: 021: DILLY CASSEROLE BREAD
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DILLY CASSEROLE BREAD
Anona

1 package dry yeast, softened in 1/4 cup warm water
1 cup creamed cottage cheese, heated to lukewarm
2 tablespoons sugar
2 1/4 - 2 1/2 cups sifted flour
1 tablespoon minced instant onion
1 tablespoon butter
2 teaspoons dill seed
1 teaspoon salt
1/4 teaspoon soda
1 egg, unbeaten

Combine cottage cheese, sugar, onion, dill seed, salt, soda, butter,
and egg. Add flour to form stiff dough. Beat well after each addition
of flour; cover, let rise double in size. Stir down dough. Turn into a
well-greased 8 inch round casserole. Let rise double again. Bake in
350 degree oven for 40-50 minutes, or until done. Crust will be dark
brown. Brush with softened butter. Yields: 1 round loaf. Will cut well
while very warm.
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CHAPTER: 022: HUSH PUPPIES
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HUSH PUPPIES
Aunt Leola

2 cups cornmeal
1 tablespoon flour
1/2 teaspoon soda
1 teaspoon baking powder
1 whole egg
3 tablespoons onion, chopped fine
1 cup buttermilk

Mix all dry ingredients, add onion, then buttermilk and last the
beaten egg - drop by spoonfuls in hot fish grease - fry until brown -
they will float when done.
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CHAPTER: 023: PECAN CRESCENTS
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PECAN CRESCENTS
Veroqua
(Mrs. Jackson)

1 1/2 - 2 cups sifted flour
1/4 cup instant mashed potato granules
1/4 teaspoon salt
1/3 cup sugar
3/4 cup butter
2 teaspoons vanilla
2 tablespoons milk
2/3 cup pecans
1/2 cup powdered sugar

Sift together flour and potato granules. Cream butter with sugar and
salt. Add milk and vanilla and beat well. Add flour mixture and
pecans. Dough will be stiff. Roll small pieces of dough into finger
lengths, about 2 inches long, tapering at the ends. Bend into crescent
shape on a lightly greased cookie sheet. Bake at 350 degrees for 20-25
minutes. While hot, roll in powdered sugar. Cool and roll in the sugar
again.

Yields about 4 1/2 dozen.
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CHAPTER: 024: PUMPKIN BREAD
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PUMPKIN BREAD
Aunt Romaine

Delicious served with whipped cream.

1 cup oil
1 cup sugar
1 cup pumpkin
2 eggs plus 1 egg yolk
1 1/2 cups flour (scant)
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Mix all together and fold in 1/2 cup nut meats and 1 package Jello
coconut cream pie filling (dry).

Bake in loaf pan for 1 hour at 350 degrees.
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CHAPTER: 025: PUMPKIN BREAD
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PUMPKIN BREAD
Renee

1/2 cup shortening
1 cup pumpkin
1/2 cup water
2 eggs

Mix well.

1 cup sugar
1 2/3 cups sifted flour
1/2 teaspoon baking powder
3/4 teaspoon soda
3/4 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup nuts

Sift dry ingredients together. Mix well. Add the nuts. Bake at 350
degrees for 45-60 minutes.
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CHAPTER: 026: ROLLS
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ROLLS
Cretha Jean
(Frieda)

2 cups warm water
2 cakes yeast
1/2 cup sugar
1 egg
1/2 cup Crisco
3/4 teaspoon to 1 teaspoon salt
Approximately 6 cups flour

Mix ingredients. Add 3 cups flour and beat with rotary beater 3-4
minutes. Dough will be smooth. Add 1 cup flour gradually. Dough is too
thick so use large spoon. Add 1/2 cup flour and beat. Add other 1/2
cup and beat. Add 1 cup flour by kneading. Let rise 1 1/2 hours. Make
into rolls. Let rise 1/2 hour.

Bake at 400 degrees approximately 10-15 minutes.

Right before ready to remove, brush with Crisco. Let stay a few
minutes.
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CHAPTER: 027: 100% WHOLE WHEAT BREAD
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100% WHOLE WHEAT BREAD
Denise

4 tablespoons brown sugar
2 teaspoons salt
1 1/2 cups milk, scalded
4 tablespoons melted shortening
1 cake compressed yeast
1 1/2 cups lukewarm water
7 cups sifted whole wheat graham flour (about)

Stir sugar, salt, and shortening into scalded milk until dissolved.
Cool to lukewarm. Dissolve yeast in lukewarm water; add to cooled milk
mixture. Stir in half of the whole wheat graham flour, beat until
smooth. Gradually add remaining whole wheat graham flour; mixing well
to form soft dough. Knead on lightly floured board until smooth and
satiny.

Shape dough into ball; place in greased bowl and brush top with
additional melted shortening. Cover with towel; let rise until double
in bulk, in a warm place (80-85 degrees) free from drafts.

Divide dough into two equal portions; shape into 2 loaves. Place in
greased breadpans. Brush with shortening; cover. Let rise until double
in bulk as above. Bake in moderate oven (350 degrees) about 1 hour.
Makes 2 loaves. (Note: use a light touch in kneading.)
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CHAPTER: 028: WHOLE WHEAT ROLLS
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WHOLE WHEAT ROLLS
Denise

1 cake compressed yeast
1 cup lukewarm water
6 tablespoons melted shortening
5 tablespoons sugar
1 tablespoon salt
1 cup milk, scalded
6 cups sifted whole wheat graham flour (about)

Dissolve yeast in lukewarm water. Dissolve shortening, sugar, and
salt in scalded milk; cool to lukewarm. Mix together yeast and milk
mixtures. Stir in half the whole wheat graham flour; beat until
smooth. Gradually add remaining whole wheat graham flour, mixing well
to form soft dough. Knead on lightly floured board until smooth and
satiny.

Shape dough into ball; place in greased bowl and brush top with
additional melted shortening. Cover with towel. Let rise until double
in bulk in warm place (80 to 85 degrees) free from drafts. Turn dough
out on lightly floured board and shape into small balls about 1/2 inch
in diameter. Place 2 or 3 balls in each well of greased muffin pans.
Brush with shortening, cover.

Let rise until double in bulk, as above. Bake in hot oven (400
degrees) for 15-20 minutes. Makes about 30 medium size rolls. (If
desired, brush tops of baked rolls with butter or margarine.)
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SECTION: CAKES
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CHAPTER: 029: APPLE CAKE
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APPLE CAKE
Cretha Jean
(Vivian O.)

375 degree oven

2 cups flour plus 2 tablespoons
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons vanilla
1/4 teaspoon all spice
1/2 teaspoon cinnamon
2 eggs - beaten well
2 cups sugar
1 cup Wesson oil
1 cup chopped nuts
3 cups coarsely grated apples - don't pack (do after sifting dry
  ingredients)

Mix oil and sugar and add to beaten eggs and blend. Gradually add dry
ingredients which have been sifted together. Add apples, nuts, and
vanilla. Pour into greased tube pan. Bake in 375 degrees for about 1
hour.
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CHAPTER: 030: CHEAP APPLE CAKE
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CHEAP APPLE CAKE
Mother

1 1/2 cups chopped apples
1 1/2 cups sugar
1 1/2 cups water
2 teaspoons cinnamon
1 tablespoon butter
1 cup raisins

Boil 5 minutes. Cool. Add the following:

2 cups flour
1 teaspoon baking powder
1 teaspoon soda

Bake at 350 degrees.
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CHAPTER: 031: FRESH APPLE CAKE
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FRESH APPLE CAKE
Veroqua

1 cup oil
2 cups white sugar
2 eggs

Mix:

3 cups finely chopped apples
1 cup pecans
3 cups flour
1 teaspoon soda
1 teaspoon salt
2 teaspoons vanilla

Bake in 13x9 inch pan for 30-40 minutes.
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CHAPTER: 032: CARROT CAKE
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CARROT CAKE
Mother

Mix:

1 1/2 cups oil
2 cups sugar

Add 4 eggs.

Sift:

3 cups flour
2 teaspoons cinnamon
2 teaspoons soda
2 teaspoons baking powder
1/2 teaspoon salt

Mix together well. Add 2 cups grated carrots and 1 1/2 cups chopped
nuts. Bake 1 hour at 350 degrees.
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CHAPTER: 033: CHEESECAKE
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CHEESECAKE
Cretha Jean

Serves 9

2 large packages (8 oz.) cream cheese
3 eggs
2/3 cup sugar
1/4 scant teaspoon almond extract

Cream cheese - add eggs. Blend. Add sugar and extract. Pour into
Crisco greased 8x8x2 pyrex. Bake at 300 degrees in preheated oven for
50 minutes. Cool at least 20 minutes.

Mix 1 pint sour cream with 1/3 cup sugar and 1 teaspoon vanilla. Pour
over baked cake. Sprinkle with grated almonds (slivered). Bake 15
minutes at 300 degrees. Chill overnight.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 034: CHEESE CAKE
**********************************************************************
CHEESE CAKE
Gwen

1. Beat 4 egg whites until stiff, blend in 1 cup sugar, 1 teaspoon
vanilla.

2. Cream well 24 oz. cream cheese, add to first mixture. Grease and
flour bottom of 8 inch spring form pan. Crush 2/3 cup graham cracker
crumbs, spread into pan. Pour mixture on top of crumbs.

Bake at 350 degrees for 25 minutes. After cooled, remove from pan.
Garnish with fresh fruit or almonds. Refrigerate.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 035: CHOCOLATE SHEATH CAKE
**********************************************************************
CHOCOLATE SHEATH CAKE
Cretha Jean
(Frieda)

Makes 6 cupcakes too much batter

10 or 11x15 inch pan (jelly roll pan)

Sift:

2 cups sugar
2 cups flour plus 2 tablespoons several times

In medium size kettle put:

1 stick margarine (1/2 cup)
1/2 cup shortening
1 cup water
4 tablespoons cocoa

and bring to a boil.

Remove pan - Add - flour and sugar mixture. Beat well.

Add:

2 eggs
1/2 cup buttermilk
1 scant teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon soda

Beat well - Pour into greased and floured pan.

Bake at 375 degrees for 20 minutes.

ICING

1 stick margarine (1/2 cup)
6 tablespoons milk
4 tablespoons cocoa
1 (one lb.) box confectioners sugar
1 teaspoon vanilla
1 cup pecans (chopped)

Five minutes before cake comes from oven, place in saucepan,
margarine, milk, cocoa. Bring to boil. Remove from heat - add sugar.
Add vanilla - beat with electric mixer till smooth. Add chopped nuts.
Spread over hot cake. May use same pan and utensils as for cake
without washing first.

(May make 1/2 amount for cake)
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 036: MAMA BENNETT'S COCONUT CAKE
**********************************************************************
MAMA BENNETT'S COCONUT CAKE
Aunt Romaine

(I haven't made this in a long time, but is the best I ever tasted.)

2 cups sugar
6 or 7 egg yolks (6 eggs)
Swans Down Cake Flour - 3 cups (sifted 3 times)
1/2 cup milk
1 cup milk
Vanilla to taste
About 1 cup Crisco (scant)

Put Crisco in electric mixer. Add sugar to Crisco gradually until
mixture is light and fluffy. Add egg yolks, one at a time, until
batter is forming. Dissolve 3 teaspoons Calumet in 1/2 cup milk and
add to batter. Continue beating. Add vanilla to taste. Add 1 cup milk
alternately with enough resifted cake flour to make a medium cake
batter. Divide the batter into five cake pans and bake in a 350 degree
oven until done. About 30 minutes. (30 to 40 minutes)

Filling

Put 2 egg whites in pan. Beat until not quite stiff. Add gradually
about 1/2 cup sugar (superfine and sifted 3 times). Add flour sifted 3
times until texture is desired. (1/3 to 1/2 cups usually) Scald 2 or 3
cups milk in another pan. Pour in small amount of scalded milk into
egg white mixture stirring all very well. Add remaining milk very
slowly stirring egg white mixtures over very low heat. Add desired
amount of coconut, butter, vanilla to it. (frozen coconut)

NOTE: PUT FILLING ON CAKE WHILE FILLING IS STILL WARM BUT CAKE IS
COOL.

ICING FOR COCONUT CAKE

Beat 4 or 5 egg whites until lightly stiff. Fold in superfine sugar
which has been sifted many times (1 smooth cup). Add cream of tarter
to bind. Sprinkle cake with grated coconut.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 037: COKE CAKE
**********************************************************************
COKE CAKE
Anona
(Juli)

Sift together:

2 cups sugar
2 cups sifted flour

Saucepan:

1/2 cup butter
1/2 cup Crisco
3 tablespoons cocoa
1 cup Coke

Bring to boil - Pour over dry mixture.

Add:

1/2 cup buttermilk
1 teaspoon soda in milk
2 beaten eggs
1 teaspoon vanilla
1 1/2 cups small marshmellows

Mix and pour into long greased pan. Bake at 350 degrees for 45-50
minutes.

ICING

(Spread on hot cake)

Mix and boil:

1/2 cup butter
3 tablespoons cocoa
6 tablespoons Coke

Add:

1 box powdered sugar
1 teaspoon vanilla
1 cup pecans
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 038: DATE CAKE
**********************************************************************
DATE CAKE
Aunt Ollie

1 cup dates
1 cup nuts
1 1/2 cups flour
3/4 cup sugar
1/4 teaspoon salt
1/4 cup butter
1 cup boiling water
1 teaspoon vanilla

Cook in Bundt pan.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 039: FRUIT CAKE
**********************************************************************
FRUIT CAKE
Veroqua

5 eggs, Beat in mixer

Add: 1 teaspoon vanilla, 1/2 teaspoon almond

1 1/2 cups flour
1 1/4 cups sugar
1 teaspoon baking powder
1 teaspoon salt
Sift and add to egg mixture.

Add: 1/2 lb. pecans, 1/2 lb. coconut, 1 lb. dates (chopped)

Drain and add:

1 can pineapple (#2) (crushed)
2 (8 oz.) jars red maraschino cherries
2 (4 oz.) jars green maraschino cherries

Bake in 3 small loaf pans, wax paper lined. Bake at 325 degrees for 1
hour, 15 minutes.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 040: GINGER SOUL CAKE
**********************************************************************
GINGER SOUL CAKE
Aunt Ollie

2 cans tomato soup
2 packages gingerbread mix

Beat 2 minutes

1 cup raisins
1 cup pecans

Pour mixture in greased 3 1/2 quart pan. Bake at 325 degrees for 1
hour, 15 minutes. Cool in pan for 10 minutes.

Powdered sugar and lemon glaze.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 041: ITALIAN CREAM CAKE
**********************************************************************
ITALIAN CREAM CAKE
Leann

2 cups sugar
1 stick butter
1/2 cup Crisco

Cream well and add:

5 egg yolks
2 cups sifted flour
1 cup buttermilk with 1 teaspoon soda dissolved in it
1 cup Angel Flake coconut
1 teaspoon vanilla
1 teaspoon coconut extract

Mix well and fold in 5 stiffly beaten egg whites. Pour into greased
and floured tube or layer pans. (2 large or 3 small). Bake for 1 hour
in tube pan at 350 degrees - a little less for layers. Cool before
icing.

ICING

1 large package Philadelphia cream cheese
1 stick butter
1 box powdered sugar
1 cup chopped pecans
1 teaspoon vanilla
1 teaspoon coconut extract
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 042: ITALIAN CREAM CAKE
**********************************************************************
ITALIAN CREAM CAKE
Aunt Ollie

1/2 stick oleo
1/2 cup vegetable shortening
2 cups sugar
5 egg yolks
2 cups flour
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
1 small can Angel Flake coconut
5 egg whites - beaten stiff

Cream oleo, shortening, and sugar. Add egg yolks. Combine flour and
soda. Add to creamed mixture alternately with buttermilk. Stir in
vanilla. Add coconut and nuts. Fold in egg whites. Bake in three (8
inch) greased and floured pans for 25 minutes at 350 degrees.

FROSTING

1 package (8 oz.) Philadelphia cream cheese
1 stick oleo
1 box powdered sugar
1 teaspoon vanilla
Chopped pecans

Beat cheese and oleo, add sugar and vanilla. Spread on cake. Sprinkle
with pecans.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 043: LEMON SUPREME CAKE
**********************************************************************
LEMON SUPREME CAKE
Veroqua
(Verna H.)

1 package Lemon cake mix plus 1 tablespoon flour
1 package instant lemon pudding
1/2 cup Oil
1 cup nuts
4 eggs

Beat all in one bowl for 5 minutes. Bake at 350 degrees for 25-30
minutes. While hot, poke all over with fork. Pour glaze over.

GLAZE

1 tablespoon oil
1 1/2 cups powdered sugar
1/4 to 1/3 cup orange juice

I use Pillsbury or Betty Crocker cake mix and Royal or Jello Instant
Pudding, Wesson or Crisco Oil. Also a long tined kitchen fork (small
type).

Bake in 9x13 inch pan.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 044: LEMON SUPREME CAKE
**********************************************************************
LEMON SUPREME CAKE
Cretha Jean

1 package Duncan Hines Lemon Supreme cake mix
1 package lemon instant pudding
1 cup water

Mix and add 3/4 cup oil; 4 eggs and beat three minutes. Bake in tube
pan for 1 hour at 325 degrees. Leave in pan 10 minutes. Remove from
pan. Mix 1/2 cup orange juice and 1/2 cup sugar. Pour over the cake.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 045: MILKY WAY CAKE
**********************************************************************
MILKY WAY CAKE
Aunt Ollie

6 Milky Way Candy bars
1 stick oleo
1 cup shortening
2 cups sugar
4 eggs
2 1/2 cups sifted flour
1/2 teaspoon soda
1 1/2 cups buttermilk
2 teaspoons vanilla

Melt candy bars and margarine and let cool. Cream sugar and
shortening, add eggs. Combine flour, soda, buttermilk alternately. Add
candy mixture and vanilla. Bake in 3 layers at 350 degrees for 30
minutes.

ICING

Cook 2 1/2 cups sugar. 1 small can evaporated milk and 1 stick oleo,
for 5 minutes stirring constantly. Add one (6 oz.) package chocolate
chips, 1 pint marshmellow creme, 1/2 teaspoon vanilla, and 1/2 cup
pecans.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 046: MIRACLE CHEESE CAKE
**********************************************************************
MIRACLE CHEESE CAKE
Aunt Ollie

1 package lemon Jello gelatin
1 cup boiling water
3 tablespoons lemon juice
1 (8 oz.) or 3 (3 oz.) packages cream cheese
1/2 cup melted butter
1 cup chilled whipped Milnot
1 teaspoon vanilla
1 lb. graham crackers

Dissolve gelatin in boiling water, add lemon juice and cool. Cream
together cheese, sugar, vanilla. Add gelatin. Mix well. Fold whipped
Milnot into gelatin mixture. Crush crackers into find crumbs and add
melted butter. Pack 2/3 mixture in bottom and sides of 9x13x2 inch
pan. Add filling and sprinkle with remainging crumbs. Chill several
hours. Cut into squares and serve.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 047: MISSISSIPPI MUD CAKE
**********************************************************************
MISSISSIPPI MUD CAKE
Cretha Jean

4 eggs
2 cups sugar
3 tablespoons cocoa
2 sticks margarine
1 1/2 cups flour
1 1/2 cups coconut
1 teaspoon vanilla
1 teaspoon baking powder
1 cup chopped nuts
1 (9 oz.) jar marshmellow creme

Cream eggs and sugar - margarine and vanilla - gradually add flour,
cocoa, and baking powder. Blend well - add nuts and coconut. Bake in
9x13 pan at 350 degrees for 40 minutes. Spread marshmellow creme over
hot cake - cool completely. Frost with chocolate frosting.

FROSTING

1 stick soft margarine
1 box powdered sugar
1/3 cup cocoa
1/3 cup canned milk
1 teaspoon vanilla

May freeze cake.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 048: OATMEAL CAKE
**********************************************************************
OATMEAL CAKE
Mother

1/4 cup boiling water - pour over 1 cup oats

Add 1 stick oleo. Cover and let stand 20 minutes.

Combine:

1 cup white sugar
1 cup brown sugar
2 eggs
1 1/2 cups sifted flour
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

Mix in oats and stir with a spoon. Bake in greased floured cake pan
for 30-35 minutes at 350 degrees.

TOPPING

Heat:

6 tablespoons oleo
1/4 cup evaporated milk

Add:

1/2 cup sugar
1/2 cup nuts
1/2 cup coconut
1/2 teaspoon vanilla

Mix and spread on cake while cake is warm. This freezes real good.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 049: ORANGE KISS-ME CAKE
**********************************************************************
ORANGE KISS-ME CAKE
Cretha Jean

6 oz. can frozen orange juice concentrate, thawed
2 cups flour
1 cup sugar
1 teaspoon soda
1 teaspoon salt
1/2 cup shortening
1/2 cup milk
2 eggs
1 cup raisins
1/3 cup walnuts

Grease and flour 13x9 inch pan. Combine 1/2 cup concentrate with
remaining ingredients in large mixer bowl. Blend at lowest speed for
30 seconds. Beat 3 minutes at medium speed. Pour into pan. Bake at 350
degrees for 40-45 minutes.

Drizzle remaining orange juice over warm cake; sprinkle with topping.

TOPPING

1/3 cup sugar
1/4 cup walnuts
1 teaspoon cinnamon

Combine all ingredients in small bowl.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 050: ORANGE RAISIN CAKE
**********************************************************************
ORANGE RAISIN CAKE
Aunt Leola

1 cup butter
2 cups sugar
2 eggs
2 cups buttermilk
4 cups cake flour
1/2 teaspoon salt
2 teaspoons soda
1 teaspoon baking powder

2 cups raisins
2 large oranges

Grind up peel and all.

Bake in moderate oven.

ICING

Powdered sugar
1/3 of orange and raisin mixture
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 051: PRUNE CAKE
**********************************************************************
PRUNE CAKE
Aunt Romaine

1/2 cup shortening
1 1/2 cups sugar
3 eggs
2 1/4 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chopped cooked prunes
1/2 cup chopped nuts
1 cup sour milk

Cream shortening and sugar. Beat in eggs. Sift flour, baking soda,
baking powder, allspice, cinnamon, and salt. Sprinkle about 2
tablespoons over prunes and nuts.

Blend remaining flour mixture into creamed mixture alternately with
milk. Stir in prunes and nuts. Pour into 2 greased and floured 8 inch
pans.

Bake at 350 degrees for 35 minutes.

PENUCHE PRUNE FROSTING

2 cups light brown sugar
1/2 cup milk
1/2 cup butter or margarine
1/4 teaspoon salt
1/2 cup chopped plumped prunes

Combine sugar, milk, and margarine. Cook over low heat, stirring
until margarine is melted. Bring quickly to boiling point, stirring
constantly. Boil to 240 degrees (soft boil stage). Remove from heat
and cool slightly, then beat until lukewarm. Add prunes and beat until
ready to spread.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 052: PUMPKIN CAKE
**********************************************************************
PUMPKIN CAKE
Mother

1 cup oil
1 cup sugar
1 cup pumpkin
2 eggs plus 1 egg yolk

Sift together:
1 1/2 cups flour
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Mix all together well and fold in 1 package Jello Coconut Cream pie
filling (dry), and 1/2 cup chopped nuts.

Bake 1 hour at 350 degrees.

If recipe is doubled use 5 eggs regardless of the extra white.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 053: RED EARTH CAKE
**********************************************************************
RED EARTH CAKE
Aunt Leola

3/4 cup butter
2 cups sugar
1 teaspoon vanilla
4 eggs
1/2 cup cocoa
1 1/2 teaspoons red food coloring
1/2 cup strong hot coffee
2 2/3 cup cake flour
1 1/2 teaspoons soda
1 teaspoon salt
1 1/2 cups buttermilk

Cream together the butter, sugar, and vanilla until light and fluffy.
Gradually add the eggs and mix until light. Mix the cocoa, food
coloring, and hot coffee; cool and add to creamed mixture, alternating
the dry ingredients with the buttermilk; beginning and ending with the
dry ingredients. Bake at 350 degrees for 25 - 25 minutes. Makes three
layers, 9x1 1/2 inches.

FUDGE FILLING

4 (1 oz.) squares of chocolate
6 tablespoons butter
2 3/4 cups sifted powdered sugar
1/4 cup hot water
2 egg yolks
1/2 teaspoon vanilla

Melt the butter and chocolate in a double boiler. Beat in the
powdered sugar, then the water, then the egg yolks. Add the vanilla
and stir well.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 054: STRAWBERRY CAKE
**********************************************************************
STRAWBERRY CAKE
Aunt Crethie

Mix:

1 box white cake mix
1 package dry Jello - strawberry
1/2 cup Wesson oil
1/2 cup water

Add and beat -

1/2 package thawed strawberries
4 eggs - beat in one at a time.

Bake at 350 degrees for 30 minutes in ungreased pan.

Spoon 3 to 5 tablespoons of strawberry juice over warm cake.

Ice with:

1/2 to 1 stick oleo
Powdered sugar to mix good
1/2 package drained strawberries

Thin with juice if needed.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 055: THANKSGIVING LOAF CAKE
**********************************************************************
THANKSGIVING LOAF CAKE
Aunt Leola

1/2 cup butter
3 cups flour
4 eggs, beaten separately
1 tablespoon cinnamon
1/2 teaspoon cloves
1 cup floured raisins
1 cup walnut meats
1/2 cup finely cut citron
2 cups sugar
1 cup milk
2 teaspoons baking powder
1/2 teaspoon nutmeg

Cream butter and add 1 cup sugar, add egg yolks and remaining sugar -
mix baking powder with flour, and add alternately to first mixture
with milk. Add stiffly beaten egg whites, then fruit. Bake in loaf in
moderate oven. Frost with plain icing and decorate with walnut halves.
Holland's magazine.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 056: WEDDING CAKE ICING
**********************************************************************
WEDDING CAKE ICING
Aunt Crethie
(Betty's)

2 cups Crisco or Chefway
1 teaspoon almond flavoring
2 lb. bag powdered sugar
1/2 cup water

Beat in mixer for 5 minutes or less. Keeps in icebox in covered can.
----------------------------------------------------------------------
********************************************************************
SECTION: CANDY
**********************************************************************
CHAPTER: 057: AUNT BILL'S BROWN CANDY
**********************************************************************
AUNT BILL'S BROWN CANDY
Aunt Leola

6 cups granulated sugar
2 cups cream or evaporated milk
1 tablespoon white corn syrup
1/2 cup (1 stick) butter
1/4 teaspoon soda
1 teaspoon vanilla
2 cups broken pecans

Put two cups of the sugar in a heavy pan. A good heavy iron skillet
is good to use. Set it over low heat and let it melt gradually. Stir
with a wooden spoon as it carmelizes. Expect this to take about 30
minutes. This is the flavor secret of the candy. While the sugar
caramelizes, place the remaining four cups sugar, cream or evaporated
milk, and corn syrup in another larger sauce pan or kettle and bring
to a boil. When the sugar is all caramelized, it is ready to add to
the boiling syrup.

Pour the caramelized sugar in a very thin stream into the boiling
syrup, stirring constantly. It is easier if two people make this candy
during these first two steps. After the two sugar syrups are mixed
continue cooking over medium heat to 240 degrees on a candy
thermometer or until a firm ball is formed when a little is dropped
into cold water.

Remove from heat and add butter (cut into pieces to melt easier) and
soda. Stir only until butter melts. Cool undisturbed for 20 minutes,
add vanilla and nuts and beat until thick and creamy. Pour into
greased pans to become firm. Makes about 4 pounds candy.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 058: CHRISTMAS BUTTER FUDGE
**********************************************************************
CHRISTMAS BUTTER FUDGE
Aunt Leola

4 cups sugar
2 cups milk
1/2 cup butter (1 stick)
1/4 teaspoon salt
1/4 cup candied cherries
1/4 cup blanched pistachios and nuts

Cook - sugar, milk, butter, salt at 236 degrees. Cool before beating.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 059: MY BEST FUDGE
**********************************************************************
MY BEST FUDGE
Aunt Leola

1 big can Pet milk
3 cups sugar

Boil to 228 degrees.

Pour over 12 oz. (about 2 cups) semi-sweet chocolate chips, 1/2 cup
butter, and about 10 1/2 oz. tiny marshmellows.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 060: FUDGE (EXTRA EASY)
**********************************************************************
FUDGE (EXTRA EASY)
Veroqua
(Jean H.)

1 package (12 oz.) milk chocolate chips
1 package (12 oz.) butterscotch chips
1 can (14 oz.) Borden Eagle Brand Milk

Put all in a double boiler and melt together, add nuts, and put in
buttered pan. Let cool and it's ready to eat.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 061: DATE LOAF
**********************************************************************
DATE LOAF
Aunt Leola

(Make 3 batches)

5 cups sugar
2 cups milk
2 tablespoons Karo (white)
1/2 teaspoon salt

Cook to 248-250 degrees.

Add 6 tablespoons butter. Cool, then pour over 1 1/2 lb. pitted
dates. Beat and add 3 cups nuts.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 062: DIVINITY
**********************************************************************
DIVINITY
Aunt Leola

To do this right three people are needed.

First mixture:

3 cups sugar
1 cup white corn syrup
3/4 cups cold water
3 egg whites stiffly beaten

Cook together white syrup, sugar, and water until the crack stage is
reached (268-270 degrees). Pour very slowly and beat into the egg
whites and beat until the second mixture is done. When this first
mixture is down to 255 degrees, beat this first mixture.

Second mixture:

When the above first mixture is nearly cooked put the following on to
cook: 1 cup sugar, 2/3 cup water. Cook together until a thread will
spin from the spoon (240 degrees). When done pour this second mixture
very slowly and beat into the completed first mixture.

After both mixtures have been put together.

When nearly stiff enough add 1 teaspoon of vanilla and 1 1/2 - 2 cups
of chopped nuts. Pour into buttered pan and cut when cooled.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 063: FONDANT
**********************************************************************
FONDANT
Aunt Leola

1 package Philadelphia cream cheese - 3 oz.
2 1/2 cups powdered sugar
1/4 teaspoon vanilla

Beat in sugar and refrigerate for 1 hour.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 064: JANUARY THAW
**********************************************************************
JANUARY THAW
Aunt Leola

4 cups white sugar
1 cup white syrup
2 cups milk
1/2 teaspoon soda

Boil together until it forms a soft ball in water (238-240 degrees).
Remove from fire. Add butter the size of a walnut, 2 teaspoons of
vanilla, and 1 cup nuts. In the cooking, the sugar caramellizes and
the candy is light brown in color. After adding the above ingredients,
beat until creamy and drop on buttered pan or waxed paper.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 065: MINTS
**********************************************************************
MINTS
Veroqua

3 cups sifted powdered sugar
3 oz. cream cheese
1/2 teaspoon mint flavoring

Gradually add powdered sugar to cream cheese. If needed, add a drop
of water. Add flavoring and coloring. Mold or slice and chill.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 066: PRALINE PECANS
**********************************************************************
PRALINE PECANS
Mother

2 cups pecans
1/4 cup sugar
1 tablespoon egg whites, unbeaten
1 tablespoon cinnamon

Put nuts in bowl. Pour egg whites over them and stir till covered.
Mix sugar and cinnamon in pan, pour over nuts. Put in shallow pan and
bake at 300 degrees for 30 minutes.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 067: NEVER FAIL PEANUT BRITTLE
**********************************************************************
NEVER FAIL PEANUT BRITTLE
Aunt Leola
(Mrs. Lovorn)

This recipe takes two people to make it. Three can make it even
better.

3 cups of white sugar
1 cup of white Karo
1/2 cup of water
3 cups of raw spanish peanuts
3 teaspoons of butter
1 teaspoon of salt
2 teaspoons of soda

Use a large (6 quart) pan with a good strong handle to cook this
recipe in. My Mother used one from a restaurant supply.

Mix together the butter, salt, and soda to have immediately ready to
add when the mixture in the next step reaches the correct temperature.

Boil sugar, Karo, and water until thread spins or 250 degrees
temperature. Then add peanuts and stir continuously after peanuts are
added. Cook until temperature reaches 280 degrees. Take from fire, add
the butter, salt, and soda. Mix thoroughly.

Quickly pour onto buttered boards or pans to cool. Use buttered
spoons to stretch the candy out to 1/4 inch thickness or less. Have
other persons helping to spread the mixture quickly.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 068: POPCORN BALLS
**********************************************************************
POPCORN BALLS
Aunt Leola

Best and easiest.

7 cups popped corn in bowl

In double boiler place the following:
3 cups miniature marshmellows
2 tablespoons butter or margarine
1/4 teaspoon salt

Cook until syrupy.

Pour over popped corn and form into 6 balls.

You can add food coloring for colored popcorn balls.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 069: PRALINES
**********************************************************************
PRALINES
Cretha Jean

1 cup buttermilk
1 teaspoon soda
Dash salt
2 cups brown sugar
Vanilla
Add nuts

Cook till stringy. Spoon on wax paper.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 070: SPECIAL K TREAT
**********************************************************************
SPECIAL K TREAT
Aunt Hazel

Measure ahead of time:

1 cup peanut butter
6 cups Special K cereal

1 cup sugar
1 cup white Karo

Cook until it come to a hard boil.

Stir in 1 cup peanut butter and 6 cups Special K. Drop by spoonfuls
on cookie sheet. Delicious like candy.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 071: MOLASSES TAFFY
**********************************************************************
MOLASSES TAFFY
Aunt Leola

2 cups white Karo
1 cup sugar
3/4 cup water
4 tablespoons butter
1/2 teaspoons vanilla
1/4 teaspoon soda

Place molasses, sugar, and water in a 4 quart kettle, heat slowly -
stir until sugar is dissolved. Boil to 260 degrees. Remove from fire,
add butter, vanilla, and soda. Pour in greased pan. Pull when cool
enough.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 072: TAFFY
**********************************************************************
TAFFY
Aunt Leola

4 cups sugar
3 tablespoons vinegar
3 tablespoons syrup
1 1/2 cups water
1 teaspoon vanilla or 1/2 teaspoon almond (put in at first)
1 tablespoon butter

Cook to hard crack.

Do not stir while boiling. Cool in buttered pan, then pull.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 073: TOFFEE
**********************************************************************
TOFFEE
Veroqua

1 lb. butter (not oleo)
2 cups sugar
1/4 cup blanched almonds
1 large Hershey candy bar

Put butter and sugar in cold pan and turn on high. Stir constantly
with wooden spoon until it turns medium brown. Pour onto cookie sheet,
frost with melted candy bar and top with almonds.
----------------------------------------------------------------------
********************************************************************
SECTION: COOKIES
**********************************************************************
CHAPTER: 074: QUICK BROWN SUGAR SQUARES
**********************************************************************
QUICK BROWN SUGAR SQUARES
Aunt Hazel

1 egg
1 cup brown sugar
1 teaspoon vanilla
1/2 cup flour
1/4 teaspoon soda
1/2 teaspoon salt
1 cup coarsely chopped pecans or 1/2 cup is enough

Blend egg, brown sugar, and vanilla, do not beat quickly. Stir in
flour, soda, and salt. Add floured nuts, spread in buttered 8 inch
pan.

Bake at 350 degrees for 18 - 20 minutes. cut in squares.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 075: CHRISTMAS CAKE COOKIES
**********************************************************************
CHRISTMAS CAKE COOKIES
Aunt Leola

2 lb. dates
1/2 lb. candied cherries
1/2 lb. candied pineapple
1/2 lb. shelled almonds
1/2 lb. shelled Brazil nuts
2 eggs
2 1/2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup butter
1 1/2 cups sugar

Discard date pits and cut dates in chunks. Cut candied cherries in
quarters. Slice pineapple in thin slivers. Blanch almonds and chop
coarsely. Toast till golden. Chop Brazil nuts. Start oven 400 degrees.
Sift flour, soda, salt, and cinnamon together. Work butter until soft.
Add sugar gradually, working until quite smooth. Beat in eggs
thoroughly. Stir in sifted dry ingredients, fruit, and nuts.

Drop cookie batter from teaspoon onto ungreased cookie sheet. Bake 10
minutes. Do not over bake. (May take less than 10 minutes.) Makes 150
- 170 cookies.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 076: DATE COOKIES
**********************************************************************
DATE COOKIES
Aunt Crethie
(Anna Mae Simpson's)

Filling: Cook till thick.

2 boxes chopped dates
1 cup white sugar
1 cup water

When cool add 1/2 cup chopped nuts.

Mix:

1/2 cup Crisco
1 cup while sugar
1 cup brown sugar
3 eggs
4 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon soda

Cream Crisco and sugar and eggs. Sift in dry ingredients.

Work with hands - Roll out 1/2 inch thick. Spread on filling. Roll as
a jelly roll. Use half of dough. Roll other half and fill. Keep in wax
paper in icebox for 12 hours or more. Slice and bake for 15 minutes at
350 degrees.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 077: GINGER SNAPS
**********************************************************************
GINGER SNAPS
Gwen

Cream together:
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses

Sift together:
2 cups flour
1/4 teaspoon salt
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger

Mix and chill for 1 hour. Roll in 1 inch balls - roll in sugar. Bake
at 375 degrees for 8-10 minutes.
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**********************************************************************
CHAPTER: 078: GERMAN CHOCOLATE CREAM CHEESE BROWNIES
**********************************************************************
GERMAN CHOCOLATE CREAM CHEESE BROWNIES
Cretha Jean

1. Melt one (4 oz.) package German chocolate and 3 tablespoons butter
over a very low heat. Stir. Cool.

2. Cheese layer --- cream a 3 oz. package cream cheese with 2
tablespoons butter. Gradually add 1/4 cup sugar, creaming until
fluffy. Blend in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla.
Set aside.

3. Chocolate layer --- beat 2 eggs until light colored. Slowly add
3/4 cup sugar; beat until thickened. Add 1/2 teaspoon baking powder,
1/4 teaspoon salt, and 1/2 cup unsifted flour. Blend in chocolate
mixture 1 teaspoon vanilla, 1/4 teaspoon almond extract and 1/2 cup
nuts.

4. To bake, spread half of the chocolate batter in greased 8 or 9
inch square pan. Top with cheese mixture. Spoon remainging chocolate
batter over top. Zigzag knife thru batter to make marble.

Bake at 350 degrees for 35-40 minutes. Cool. Makes 16.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 079: HELLO DOLLIES
**********************************************************************
HELLO DOLLIES
Aunt Hazel

Melt 1 cube butter or margarine in square pan.

Put in layers in the pan:
Graham Cracker crumbs
1 (4 oz.) package of chocolate chips
1 package of Angel flaked coconut
1 layer of pecans

Pour over this a can of Eagle Brand milk. Put in oven long enough to
melt chocolate chips. Makes a chewy treat.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 080: HELLO DOLLY COOKIES
**********************************************************************
HELLO DOLLY COOKIES
Anona

1 cup graham cracker crumbs
1 stick real butter

Melt butter and mix together with graham cracker crumbs. Press on
bottom of 8x8 inch pan. Sprinkle over the graham cracker mixture the
following in order as listed:

1 cup angel flake coconut
1 cup chocolate chips
1 cup chopped nuts
1 can Eagle Brand Milk

Bake for 30 minutes at 350 degrees.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 081: HONEY APPLE COOKIES
**********************************************************************
HONEY APPLE COOKIES
Aunt Ollie

1/2 cup shortening
3/4 cup sugar
1/2 cup honey
2 eggs
1/4 cup dairy sour cream
2 cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon powdered cloves
1/2 teaspoon nutmeg
1 1/2 cups chopped apples

Cream shortening and sugar. Beat in honey. Add eggs one at a time,
beating good. Stir in sour cream. Mix flour and dry ingredients, stir
in and blend. Stir in apples. Drop by spoonfuls - 3 inches apart on
greased cookie sheet. Bake at 350 degrees about 15 minutes. Makes 5
dozen.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 082: KRISPIE SQUARES
**********************************************************************
KRISPIE SQUARES
Aunt Crethie

6 tablespoons butter
30 large marshmellows

Melt butter and marshmellows. Add 1 teaspoon vanilla.

Pour over 1 box Krispies Cereal. Mix and pat. Put in buttered pan.
Let cool - Cut in squares.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 083: NO BAKE COOKIES
**********************************************************************
NO BAKE COOKIES
Denise

2 cups sugar
1/2 cup cocoa
1/2 stick butter
1/2 cup milk

Bring to boil. Stir in:

1 teaspoon vanilla
1/2 cup peanut butter
3 cups quick oats

Mix then drop on wax paper.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 084: OATMEAL COOKIES
**********************************************************************
OATMEAL COOKIES
Aunt Ollie

1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
3 cups oats
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon salt
1 teaspoon soda
1/2 cup nuts

Cream shortening and sugar. Add eggs and vanilla. Add dry
ingredients, then oats and nuts. Roll in wax paper and chill
overnight. Slice and put on greased cookie sheet and bake at 350
degrees till brown.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 085: OATMEAL COOKIES
**********************************************************************
OATMEAL COOKIES
Leann
(Nancy)

1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon salt
1 teaspoon soda
3 cups quick-cooking rolled oats
1/2 cup chopped walnuts

Thoroughly cream shortening and sugars. Add eggs and vanilla. Beat
well. Sift together flour, salt and soda; add to creamed mixture. Stir
in rolled oats and nuts. Mix.

Form dough in rolls. Wrap in waxed paper. Chill thoroughly.

With sharp knife cut slices about 1/4 inch thick. Bake on ungreased
cookie sheet in moderate oven (350 degrees) for 10 minutes or until
lightly browned.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 086: PEANUT BUTTER BALLS
**********************************************************************
PEANUT BUTTER BALLS
Aunt Crethie

1 cup peanut butter
1/3 cup honey
1 cup wheat cereal
Chopped nuts

Mix and make into 1 inch balls. Roll in nuts on coconut.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 087: PEANUT OATMEAL COOKIES
**********************************************************************
PEANUT OATMEAL COOKIES
Veroqua

1 cup shortening
1 cup sugar
1 cup brown sugar
1/2 teaspoon vanilla
2 eggs
1 teaspoon soda
1 1/2 cups flour
3 cups oats (regular)
3/4 cup whole salted peanuts (with skins)

Mix and bake at 350 degrees.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 088: PIN WHEEL COOKIES
**********************************************************************
PIN WHEEL COOKIES
Veroqua
(M. Shiner)

2 1/4 cups chopped dates
1 cup water
1 cup shortening
3 eggs well beaten
1/2 teaspoon salt
1 cup sugar
1 cup chopped nuts
2 cups brown sugar
4 cups flour
1/2 teaspoon soda

Combine dates, sugar, and water and cook 10 minutes. Add nuts and let
cool.

Cream shortening, add brown sugar, and eggs. Add remaining
ingredients. Chill. Divide dough and roll 1/4 inch thick. Spread with
filling and roll as jelly roll. Chill. Cut 1/4 inch thick and bake 10
minutes at 375 degrees.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 089: RAISIN COOKIES
**********************************************************************
RAISIN COOKIES
Aunt Ollie

1 egg
1 cup sugar
1/2 cup shortening
1/2 cup milk
3 cups flour
1 teaspoon soda
2 teaspoons cream of tartar
1 teaspoon vanilla

Bake at 350 degrees.

FILLING

1 cup nuts
1 cup raisins
1 cup hot water
1 cup sugar
2 tablespoons flour

Cut out cookies - put layer of filling then place another cookie on
top. Press edges together.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 090: SHORTBREAD COOKIES
**********************************************************************
SHORTBREAD COOKIES
Leann
(Nancy)

2 sticks butter
3/4 cup sugar
1/2 cup rice flour
1 1/2 cups flour

Cream butter and sugar. Add flours and mix well. Bake at 350 degrees
for approximately 10 minutes. (Roll in small balls and flatten in palm
or with fork. Bake on greased cookie sheet.)
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 091: SUGAR COOKIES
**********************************************************************
SUGAR COOKIES
Cretha Jean
(Frieda)

Mix together:

1 cup sugar
1/2 cup soft shortening

Stir in:

3 well-beaten eggs
1/2 teaspoon vanilla
(Beat eggs first, add sugar, last shortening)

Sift together:

2 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt

400 degrees - Roll out and bake.
----------------------------------------------------------------------
********************************************************************
SECTION: DESSERTS
**********************************************************************
CHAPTER: 092: APRICOT BALLS
**********************************************************************
APRICOT BALLS
Aunt Crethie
(Opal H.)

Delicious for teas.

1 package ground dried apricots
2 cans flake coconut
2/3 cup can milk
2/3 cup toasted coconut to roll balls in.

Mix balls - roll in coconut.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 093: CHERRY BREEZE
**********************************************************************
CHERRY BREEZE
Renee

1 graham cracker crust (9 inch)
1 (8 oz.) package cream cheese, soft
1 can Eagle Brand Milk
1/2 cup lemon juice
1 teaspoon vanilla
1 can (1 lb 5 oz.) cherry pie filling

Beat cream cheese until light and fluffy. Add milk, blend thoroughly.
Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2-3
hours. (Do not freeze)
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 094: CHERRY DELIGHT
**********************************************************************
CHERRY DELIGHT
Aunt Romaine

Buy a graham cracker crust ready fixed -

Take 4 oz. or 1/2 box of an 8 oz. package Philadelphia cheese - set
out of ice box to soften; then put in bowl with 2 tablespoons sweet
milk and 1/2 cup sugar and beat all up together.

Take another bowl and beat your Lucky Whip good; then add the two
mixtures together and beat up good. (Have cherries cooled with 1/2 cup
sugar added.)

Put the white whipped part in crust; then lastly pile the cherries on
top and put in ice box. Will keep for days.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 095: CHERRY PAIRISENE
**********************************************************************
CHERRY PAIRISENE
Veroqua
(Lou S.)

3 tablespoons powdered sugar
1 cup flour
1/2 cup butter

Combine sugar and flour and cut in butter until fine as corn meal.

Spread pastry in pan (9x9), pack firmly, bake at 350 degrees for 25
minutes.

FILLING

2 eggs, slightly beaten
3/4 cup sugar
1/2 cup flour
1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup maraschino cherries, halved
1/2 cup chopped pecans
1/2 cup coconut

Mix egg, sugar, flour, baking powder, salt, and vanilla together.
Fold in cherries, nuts, and coconut.

Spread filling on pastry and bake at 325 degrees for 35 minutes.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 096: CHERRY PUDDING
**********************************************************************
CHERRY PUDDING
Anona
(Janey)

1 #2 can cherries and juice
2 cups flour
2 cups sugar
2 tablespoons butter
2 eggs
1 1/2 cups nuts
2 teaspoons soda dissolved in 2 teaspoons water
1/2 teaspoon salt

Mix sugar, flour and salt. Add cherry juice and beaten eggs. Mix well
and add melted butter and soda water. Fold in cherries and nuts. Bake
in greased pan, (9x13 inches) for 30-40 minutes at 350 degrees.

SAUCE

1 1/2 cups brown sugar
1 1/2 cups hot water
2 tablespoons butter
2 teaspoons vanilla
1 1/2 tablespoons flour

Mix and cook until thick. Pour this on hot pudding when you remove
from the oven. Top with whipped cream.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 097: CHOCOLATE FONDUE
**********************************************************************
CHOCOLATE FONDUE
Anona
(Cintra)

3 Toberlone chocolate bars (or other light milk chocolate)
1/2 pint sour cream

Pour in 1/4 cup honey

3 jiggers Southern Comfort (or bourbon)

Saute' 1 cup pecans in butter - add honey -add chocolate - add
bourbon.

Never let it boil.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 098: CHOCOLATE MOUSSE
**********************************************************************
CHOCOLATE MOUSSE
Anona

1/2 cup semi-sweet chocolate chips
3 eggs, separated
1 teaspoon vanilla
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup chopped pecans

Melt chocolate over hot water. Beat egg yolks slightly; add vanilla
and salt. Blend into chocolate. Best whites until soft peaks form.
Beat in sugar for 30 seconds. Fold in chocolate until well blended.
Add nuts; spoon into sherbet dishes or into casserole (I use glass
bowl). Chill; top with whipped cream and chocolate shavings. Yield: 4
servings.

(I usually triple the recipe, pour into large glass bowl and use it
to serve 10-12).
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 099: CROWNING GLORY
**********************************************************************
CROWNING GLORY
Anona

(Chocolate Filled Cream Puff Ring)

1 recipe Cream Puff Paste
Chocolate Filling
Chocolate Glaze
Sliced Almonds
Whipped Cream (optional)

Butter a 9 inch circle on cookie sheet. Drop paste by 1/4
measuring-cupfuls just inside the circumference of circle so that it
forms a ring. Or force paste through pastry bag fitted with
wide-mouthed tube, forming 2 rings, one inside the other, to make
base; continue piping remaining paste in layers until completely used.

Bake in preheated 400 degree oven for 40 minutes, or until puffed and
well browned. Cool on rack. A few hours before serving, carefully
slice ring crosswise with long, sharp, thin-bladed knife and gently
lift off top. Fill with Chocolate Filling and replace top. Drizzle
with Chocolate Glaze, then sprinkle with almonds.

Chill several hours or until ready to serve. Serve with small dollop
of whipped cream if desired. Makes 12 servings.

CREAM-PUFF PASTE

1 cup water
1/2 cup butter or margarine
1 teaspoon sugar
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs

Combine water, butter, sugar and salt in heavy saucepan and bring to
boil. Add flour all at once, then beat with wooden spoon over low heat
1 minute, or until mixture leaves sides of pan and forms a mixture
that does not separate. Remove from heat and beat about 2 minutes to
cool mixture slightly. Add eggs one at a time, beating after each
until mixture has a satinlike sheen

CHOCOLATE FILLING

1 cup butter or margarine, softened
1 cup sugar
4 oz. (4 squares) unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
6 eggs

Cream butter and sugar until light and fluffy. Beat in chocolate and
vanilla, then add eggs one at a time, beating 2 minutes after each.
Continue to beat until sugar is thoroughly dissolved, then chill.

CHOCOLATE GLAZE

In top of double boiler over hot, not boiing, water, melt 2 squares
semi-sweet chocolate and 2 tablespoons butter or margarine, stirring
to combine.

CHOCOLATE WHIPPED CREAM

Beat 1 cup heavy cream and 2 tablespoons sugar until stiff. Serve in
center of ring if desired. For chocolate flavored whipped cream add
powdered unsweetened cocoa to taste while beating.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 100: DATE PUDDING
**********************************************************************
DATE PUDDING
Aunt Crethie

Christmas

1 lb. tiny marshmellows
1 lb. graham crackers - broken up
1 lb. dates - cut up (use scissors)
1 lb. broken nuts

Mix with cream to moisten. Serve milk with Cool Whip and cherry on
top.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 101: DROP DOUGHNUTS
**********************************************************************
DROP DOUGHNUTS
Cretha Jean
(Frieda)

1 cup sugar
1 cup milk
2 eggs
3 teaspoons baking powder
3 cups flour
1 teaspoon vanilla
Dash salt and nutmeg if wanted

Beat eggs until light and fluffy (foamy). Add sugar, salt, and
vanilla. Sift flour with baking powder and add mixture alternately
with milk. Drop by teaspoons into deep hot fat and cook until brown.
Don't use more than a level spoonful.

370 degrees - brown 1 minute

Drain on paper. Sprinkle with powdered sugar.

(Put spoon in grease and then remove dough with another spoon).
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 102: FRUIT CRUNCH
**********************************************************************
FRUIT CRUNCH
Veroqua
(O.E.S Dessert)

Mix:

1 1/2 cups quick cooking oatmeal
2 cups brown sugar (1 lb.)
1 cup melted oleo (1/2 lb.)
2 teaspoons cinnamon
2 cups flour

Soften brown sugar by placing it over hot water, or put in a tight
container over night, with a slice of bread in it.

Put 1/2 of crumbly mixture in a baking dish or pan, 9x13 or 15.

Pour over this mixture 2 cans of fruit pie filling, cherries or some
prepared filling.

Fresh apples may be used, must be baked until apples are tender. If
prepared canned fruit is used, bake 30 to 35 minutes, oven 300 to 350
degrees. (Raw apples will take 1 hour.)

For a dessert not so rich, do not use the bottom crust.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 103: FUDGE PUDDING
**********************************************************************
FUDGE PUDDING
Mother

1 cube soft butter
2 cups sugar
2 heaping teaspoons cocoa
2 tablespoons flour
3 eggs - separated
1/4 cup milk
1 teaspoon vanilla
1 cup pecans

To butter add dry ingredients. Beat, add milk, egg yolks, and
vanilla. Add egg whites beaten foamy but not dry. Add nuts and put
nuts on top.

Bake in shallow, ungreased pan for 45 minutes at 350 degrees.

Be sure and set pan in outer pan with 1/2 inch water in it.

Serve with whipped cream. Top will be crusty and bottom soft.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 104: LYDIA'S ICE CREAM
**********************************************************************
LYDIA'S ICE CREAM
Cretha Jean
(Frances)

1 Gallon

Beat 6 eggs

Add 2 1/2 cups sugar

Beat till lemon colored.

Add:

1 teaspoon vanilla.
1 tall can Carnation milk
1/2 gallon milk

Freeze
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 105: ICE CREAM
**********************************************************************
ICE CREAM
Veroqua

(1 gallon)

4 eggs
1 pint thick cream
1 2/3 cups sugar
1 tablespoon vanilla

Milk to fill freezer 4/5 full

Beat eggs well, add sugar gradually and continue beating. Add cream
and vanilla. Last, add the milk.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 106: PEACH HONEY
**********************************************************************
PEACH HONEY
Gwen

6 cups sugar
6 cups crushed peaches
1 teaspoon fruit freeze

Cook over slow heat, stir occasionally, for about 45 minutes. Pour
into sterile jars and top with wax.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 107: PEACH FRITTERS
**********************************************************************
PEACH FRITTERS
Anona
(Juli)

1/2 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 tablespoon sugar
1 egg
2 tablespoon milk
3 ripe peaches

Mix and sift dry ingredients. Add egg and milk; stir until smooth.
Peel and slice peaches into fritter batter. Spoon onto hot greased
griddle or skillet. Brown on both sides. Sprinkle with powdered sugar.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 108: RHUBARB CRUNCH
**********************************************************************
RHUBARB CRUNCH
Veroqua
(Mrs. Connelley)

Crumb Topping:

1 cup flour
3/4 cup uncooked oats
1 cup brown sugar
1/2 cup melted butter
1 teaspoon cinnamon

Fruit mixture:

4 cups diced rhubarb
1 cup sugar
2 tablespoon cornstarch
1 cup water
1 teaspoon vanilla

Mix together crumb topping until crumbly. Press half of mixture into
a greased 9 inch pan, cover with rhubarb. In a small saucepan combine:
sugar, cornstarch, water, and vanilla. Cook, stirring until thick and
clear. Pour over rhubarb. Top with remaining crumb mixture. Bake at
350 degrees for 45 minutes. Serve plain or with whipped cream.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 109: SNOWBALLS
**********************************************************************
SNOWBALLS
Aunt Crethie

1 loaf Angel Food Cake

Cut into 40 squares.
Dip each square into Cool Whip.
Roll into a bowl of flake coconut.
Put on waxpaper in icebox.

Christmas - Serve with red candle on each - lighted.

Easter - use colored coconut.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 110: STRAWBERRY CHIFFON
**********************************************************************
STRAWBERRY CHIFFON
Renee

1 envelope unflavored gelatin
1/4 cup sugar
3/4 cup water
1 package (10 oz.) frozen strawberries (thawed) - cut into pieces
1 container (9 oz.) whipped topping
1 (8 inch) graham cracker shell

Combine gelatin and sugar into saucepan. stir in water. Heat and stir
constantly for 3 minutes. Pour into blender and whirl for 10 seconds
(until foamy), add strawberries and blend on high until smooth.
Measure 1 1/2 cups of topping and fold in. Place in refrigerator for
10 minutes; then put into shell and chill several hours. Garnish with
topping and fresh strawberries.
----------------------------------------------------------------------
********************************************************************
SECTION: MEATS
**********************************************************************
CHAPTER: 111: BAR-B-CUE SAUCE
**********************************************************************
BAR-B-CUE SAUCE
Veroqua
(Apple Tree)

1 small onion
1 clove garlic
1 cup catsup
2 tablespoons vinegar
1/3 cup butter
1/2 cup raisins
1/2 teaspoon basil
1 teaspoon dry mustard
1/4 teaspoon each - tarragon, thyme, rosemary, marjoram.
1/2 teaspoon monosodium glutamate
3 tablespoons brown sugar
1 teaspoon salt
1/4 teaspoon black pepper
Juice of 1/2 lemon

Grind onion, garlic, and raisins very fine. Combine all ingredients,
stir often, and simmer for 45 minutes.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 112: BEEF STROGANOFF
**********************************************************************
BEEF STROGANOFF
Anona
(Jacques)

2 lbs. round steak
1/2 cup flour
1 teaspoon salt
1 teaspoon paprika
1/4 cup salad oil
1/2 cup chopped onion
1 (4 oz.) can mushrooms - drained
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon oregano
1 can beef bouillon soup
1/2 can water
1 cup sour cream

Remove fat and gristle from meat and slice into thin long strips
(about 1/4 inch wide and 3 inches long). Shake in sack with flour,
salt, and paprika. Brown in hot oil. Add onions and saute' slightly.
Add soup, water, and herbs. Cover and simmer 45 minutes or until meat
is tender, adding a little more water if necessary. Thicken gravy with
paste of flour and water if necessary. Stir in mushrooms, and sour
cream and heat just before serving over wild hot rice.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 113: CHICKEN MUSHROOM BAKE
**********************************************************************
CHICKEN MUSHROOM BAKE
Mother

1 fryer cut up - flour, salt, and pepper
1/4 cup oleo
1 can mushroom soup
1 cup sour cream
Parsley

Melt oleo in large, shallow baking dish. Arrange pieces of chicken in
oleo, skin side down. Bake at 350 degrees for 30 minutes. Turn
chicken. Mix soup and sour cream and spread on chicken. Sprinkle with
parsley and bake 45 minutes longer.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 114: CHICKEN WITH GREEN NOODLES
**********************************************************************
Anona
(Chris)

Boil chicken until tender and falls apart. Remove from broth and boil
green noodles in chicken stock.

Sauce:

1 cup green peppers - chopped
1 cup while onion - chopped
1 cup celery - chopped
1 stick oleo
1/2 lb. grated Velveeta cheese
1 can mushroom soup (undiluted)
1 can mushrooms
1 small jar stuffed olive slices

Pour sauce over chicken and green noodles. Bake about 1 hour in
moderate oven (350 degrees).
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 115: OVEN FRIED CHICKEN
**********************************************************************
OVEN FRIED CHICKEN
Aunt Crethie

Salt - cut up fryer
Roll in flour
Brown good in hot grease.

Put in sprayed baking dish and cook for 45 minutes in 350 degree
oven.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 116: OVEN FRIED CHICKEN - SOUR CREAM
**********************************************************************
OVEN FRIED CHICKEN - SOUR CREAM
Aunt Crethie

1 fryer cut up

Flour and salt chicken. Brown in hot grease.

Put in buttered baking pan - skin side down.

Mix:

1 can Mushroom Soup
1 large carton sour cream

Pour over chicken.

Cook at 350 degrees for 45 minutes.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 117: HOMEMADE CHILI
**********************************************************************
HOMEMADE CHILI
Mother

1 lb. hamburger meat
1 onion
1 green pepper
1 can tomatoes (1 lb. 13 oz.)
2 bay leaves
2 teaspoons chili powder
2 teaspoons salt
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
1 can Rancho or Kidney beans

Brown meat, add onions, and pepper and cook till tender. Add tomatoes
and seasonings. Cover and simmer 2 hours adding beans and a little
water if needed. Remove bay leaves.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 118: CHUCK WAGON SALISBURY STEAKS
**********************************************************************
CHUCK WAGON SALISBURY STEAKS
Mother

2 cups corn flakes
1 egg
1/2 cup barbeque sauce
1 teaspoon salt
1/8 teaspoon pepper
1 lb. hamburger meat

Crush flakes to 1 cup. Put in bowl and add egg, 1/3 cup sauce, salt,
and pepper. Add meat and mix only till combined. Shape into 4 patties.
Place in shallow pan and brush with remaining sauce. Bake at 350
degrees for 25 - 30 minutes.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 119: COUNTRY BREAKFAST
**********************************************************************
COUNTRY BREAKFAST
Cretha Jean

Cook 6 slices diced bacon until tender.

Remove from skillet and pour off excess fat. Add 4 cups cubed cooked
potatoes, 1/2 cup chopped green pepper, and 2 tablespoons chopped
onion. Cook until lightly browned. Season with salt and pepper. Break
6 eggs over potato mixture, cover, and cook until eggs are done.
Sprinkle 1 cup shredded cheese and crisp bacon; cover and heat until
cheese melts.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 120: CUBAN LUNCH MEAT
**********************************************************************
CUBAN LUNCH MEAT
Mother
(Dr. Olga B.)

2 lbs. ground beef
2 lbs. ground pork
2 lbs. ground cured ham
1 big onion (ground)
8 eggs
1 small jar pimiento
1/2 teaspoon nutmeg
1 teaspoon camino (cumin)
1 teaspoon oregano
1 teaspoon pepper
1 1/2 teaspoon garlic powder
1 tablespoon salt (scant)

Cracker meal - mix all using 4 eggs and enough cracker meal to make
it thick.

Beat 4 eggs - spread cracker meal. Mix into rolls and roll in cracker
meal, then egg batter, then back in cracker meal. Put in foil and roll
up. Close ends tight. Prick each roll with fork at a slant. Put water
in big kettle. Into water put salt, 2 or 3 bay leaves, 1/3 cup wine,
3/4 cup brown sugar. Drop rolls in water and boil low for 1 1/2 hours.
Let cool good. Wrap in more foil and freeze.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 121: EMPANADAS
**********************************************************************
EMPANADAS
Leann
(Nancy)

2 cups flour
1/4 cup hot broth
1 tablespoon powdered sugar
1 teaspoon salt
3 tablespoons Crisco
1 lb. ground beef
20 fresh olives
1 medium onion
3 hard-boiled eggs
3 tablespoons raisins
1 fresh hot pepper
1/4 teaspoon pepper
1/4 teaspoon oregano
2-3 sprigs parsley
1/4 teaspoon paprika
1/4 teaspoon cumin seed

Mix flour with sugar on a board and little by little add broth. Make
a dough then add salt and Crisco. Knead for 15 minutes. Roll out and
cut in rounds the size desired.

FILLING

Fray ground beef with salt and pepper. Add the cumin, paprika,
oregano, chopped hot pepper, and finely chopped eggs, onion, olives,
and parsley. Add raisins and mix well.

Place filling in dough and fold over edge forming a half circle. Seal
edge. Bake or fry.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 122: EGGS OLE'
**********************************************************************
EGGS OLE'
Anona
(Chris)

2 dozen eggs (blended with french whip)
1 pint sour cream
1 stick oleo
2 cans tomatoes (diced)
2 green peppers (diced)
2 lbs. Velveeta cheese (diced)
2 lbs. canned ham (diced)

Mix together and bake approximately 1 hour at 325 degrees. Makes 4 to
5 brownie size pans.

If you want, you can bake for 30 minutes and then freeze until ready
to serve.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 123: NEVA'S GRAVY
**********************************************************************
NEVA'S GRAVY
Aunt Granny

Melt butter and mix in flour.
Pour in chicken broth.
Cook till thick.
Put in cooked liver and gizzards.
Salt and pepper.

Cut up boiled eggs in gravy too.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 124: GROUND BEEF CASSEROLE
**********************************************************************
GROUND BEEF CASSEROLE
Veroqua

1 lb. ground beef
1/4 chopped onion
1/2 cup chopped celery
1 lb. package frozen potato puffs
1 package frozen peas
1 can asparagus soup
1/2 cup milk
1 teaspoon salt

Cook beef, onion and celery. Drain off grease. Add peas, soup, milk,
and salt. Put in 1 1/2 quart casserole. Cover with potato puffs. Bake
uncovered 350 degrees for 1 hour.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 125: HAM LOAF
**********************************************************************
HAM LOAF
Aunt Crethie

1 1/2 lb. fresh ground pork
1 lb. cured ham - ground

Add:

2 eggs
1 cup milk
1 cup crumbs

Mix into loaf.

Baste with - cook:

1 cup brown sugar
1/2 cup vinegar
1/2 cup water
1 tablespoon ground mustard

Cook loaf for 2 hours - slow.

Decorate top - slices of pineapple and cherries.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 126: HOBO DINNERS
**********************************************************************
HOBO DINNERS
Aunt Leola

ground meat

chopped vegetables (I use mixed vegetables)
carrots
onions
potatoes
peppers
corn
peas

Mix in individual servings - salt and pepper, and roll up in two foil
layers. Cook over charcoal - Turn every 15 minutes.

Cooks about 1 hour.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 127: HOT SAUCE
**********************************************************************
HOT SAUCE
Cretha Jean
(Frieda)

1 ripe tomato
3 medium red hot peppers (5 or 6 dried red)
1 medium onion
3 buds garlic

Cook slowly with small amount of water.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 128: JIM'S LASAGNE'
**********************************************************************
JIM'S LASAGNE'
Anona
(Jim S.)

1 1/2-2 lb. hamburger
1 large can tomato sauce
1 small can tomato paste
1/2 cup water (thick sauce)
American Beauty spaghetti sauce mix
Onion, garlic, oregano, salt, pepper

American Beauty Lasagne noodles
1/2 lb. grated mozzarella cheese
6 oz. sliced mozzarella cheese
12 oz. small curd cottage cheese
1 cup Parmesan cheese

Layers: starting at the bottom
Meat Sauce
Noodles
Cottage Cheese
Mozzarella
Meat Sauce
Noodles
Cheese
Noodles
Meat Sauce
Parmesan

Cook at 350 degrees for 45-60 minutes.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 129: MEAT LOAF
**********************************************************************
MEAT LOAF
Aunt Leola

1 1/2 lb. ground beef
3/4 cup Quaker oats
2 eggs beaten
1/4 cup chopped onion
2 teaspoons salt
1 can tomato

Combine all ingredients, pack firmly into loaf pan. Bake in moderate
oven (350 degrees) for 1 hour. Let stand 5 minutes before slicing.
Makes 6 servings.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 130: MEXICAN CASSEROLE
**********************************************************************
MEXICAN CASSEROLE
Aunt Romaine

1 lb. ground beef
1 large onion
1/2 teaspoon salt
1 can chili (1 lb. size)
1 can tomato soup (10 oz. size)
1 (29 cent) package Fritos
1 cup grated cheese (Velveeta or mild Cheddar)
Dash of catsup

Brown ground beef in skillet and then let simmer until done. Add
chopped onion and salt. Add chili and tomato soup. Let simmer, but
stir occasionally. Mixture should be consistency of gravy. If dry add
small amount of water.

Line large greased casserole with 1/2 of Fritos. Put in the meat
mixture, then sprinkle the other 1/2 package of Fritos on top.
Sprinkle cheese and catsup over this.

Bake in 400 degree oven until cheese is melted. This will serve 8 or
more.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 131: COUNTRY STYLE RIBS
**********************************************************************
COUNTRY STYLE RIBS
Anona]
(Leann)

Cook ribs at 300 degrees for 3 hours (1 1/2 hours on each side).

Add Kraft Bar-B-Que sauce and cook for 30 minutes (15 minutes on each
side).
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 132: ROAST BEEF
**********************************************************************
ROAST BEEF
Aunt Crethie

Choose good roast
Pierce with fork
Sprinkle with Worcestershire over it
Sprinkle tenderizer over it
Sprinkle garlic.
Flour good

Brown in hot grease - Turn over - Do other side the same while in the
pan.

Put in 1/2 cup water and Worcestershire. Cover and bake at 325
degrees until done. 40 minutes per lb.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 133: PASTITIO
**********************************************************************
PASTITIO
Leann

Meat Sauce:

2 lb. hamburger meat
1/4 cup oil
1 onion - chopped
Salt and pepper

Cook above ingredients till brown.

Add:

2 teaspoons oregano
3 bay leaves
1 teaspoon thyme
1 cup tomato paste
2 cups water
1 cup whole tomatoes, crushed in blender

Cook rapidly for 15 minutes, then simmer approximately 4 hours.

Make 2 cups of thick white sauce. Cook 1 package wide lasagna noodles
in boiling water with a little oil for 25-30 minutes.

1/2 kilo (1 lb.) grated Parmesan cheese

Use 10x14 inch pan with 3 inch sides. Take large ladle and coat sides
and bottom with meat sauce.

Put one layer noodles, cover with meat sauce in generous portions.
Add white sauce (about 3 spoonfuls) and mix a little with meat sauce.
Add cheese, sprinkle heavily. Repeat until pan is full. Last layer
should be covered with meat sauce, white sauce, and cheese.

Bake in oven for 1 hour at 300 degrees.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 134: SHRIMP CREOLE
**********************************************************************
SHRIMP CREOLE
Anona
(Janey)

Saute' in 2 tablespoons butter - 1/2 cup minced onion.

Blend in:

2 tablespoons flour
1 bay leaf, crushed
1/4 cup diced celery
1 teaspoon minced parsley
1/2 cup minced green pepper
Dash cayenne pepper
1/4 teaspoon pepper sauce
1/2 teaspoon salt
6 1/4 oz. can tomato paste
3 cups water

Cook slowly, stirring occasionally until thickened - about 30
minutes.

Stir in 2 cups cooked shrimp (27 oz. can)

Makes 6-8 servings.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 135: SPANISH RICE
**********************************************************************
SPANISH RICE
Anona
(Mother)

Cook 1 cup rice.

Fry hamburger meat, onions, green pepper. Add tomatoes, salt, pepper,
sugar, and chili powder.

HAMBURGER GOULASH

Same as Spanish Rice, only use marcaroni instead of rice.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 136: SPAGHETTI SAUCE
**********************************************************************
SPAGHETTI SAUCE
Aunt Crethie
(Veroqua)

Brown 2 lb. hamburger - broken up

Add:

2 cans tomato sauce
2 cans tomato paste - Italian
3 medium onions - diced
1/2 big green pepper
1 whole red hot dried pepper
2 tablespoons oregano
A little garlic
A little salt

Cook slow for 2 hours. If too thick, add 1 can tomato sauce.

Cook spaghetti in salted boiling water for 10 to 12 minutes (on
package).

Spoon spaghetti on plate, pour on sauce - top with Parmesan cheese.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 137: STUFFED PEPPERS
**********************************************************************
STUFFED PEPPERS
Mother
(Olga B.)

Hamburger meat
Onion
Pepper
Garlic salt
Camino (cumin)
Oregano

Mix and stuff peppers. Put in deep kettle.

SAUCE

1 cup tomato sauce
Water
Onion
Garlic
Oil

Pour sauce around peppers and simmer 1 hour - basting with sauce.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 138: TEXAS HASH
**********************************************************************
Texas Hash
Aunt Leola

1 lb. ground beef
3 large onions, sliced
1 large green pepper, chopped
1 can (16 oz.) tomatoes
1/2 cup uncooked regular rice
2 teaspoons salt
1-2 teaspoons chili powder (soy sauce)
1/8 teaspoon pepper

Heat oven 350 degrees.

Bake in ungreased 2 quart casserole covered for 1 hour.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 139: TUNA CASSEROLE
**********************************************************************
TUNA CASSEROLE
Aunt Crethie

Into sprayed or buttered casserole -

1 can (small) tuna (chunk)
1 can mushroom soup

Rinse soup can out with 1/2 cup water.

Dabs of oleo
1 small glass chopped pimiento
Tiny bit green pepper
Bits of cheese cut up.

Cook 1 or 1 1/2 cups spaghetti a few minutes.

Add spaghetti and mix

Cover with grated cheese. Bake at 400 degrees for 45 minutes.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 140: TUNA CROQUETTES
**********************************************************************
TUNA CROQUETTES
Aunt Granny

1 small can tuna
3 eggs
Enough cracker crumbs to shape into patties.

Fry in hot grease.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 141: TUNA LOAF
**********************************************************************
TUNA LOAF
Aunt Ollie

2 cups tuna
1/2 cup milk
2 cups bread crumbs
2 eggs
1 tablespoon grated onion
2 tablespoons parsley
1 tablespoon lemon juice
Salt and pepper

Mix - pack in greased loaf pan. Bake at 375 degrees for 40 minutes.
----------------------------------------------------------------------
********************************************************************
SECTION: PIES
**********************************************************************
CHAPTER: 142: CHESS PIE
**********************************************************************
CHESS PIE
Mother
(Lena S.)

1 unbaked pie shell
1/4 lb. oleo melted = 1/2 cup
2 cups sugar
4 eggs
1 teaspoon vanilla
1 teaspoon vinegar
1 teaspoon corn meal

Melt oleo and add other ingredients. Beat well and pour into unbaked
pie shell. Bake at 350 degrees for 30 minutes or until set.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 143: CHOCOLATE PIE
**********************************************************************
CHOCOLATE PIE
Aunt Ollie

3/4 cup sugar
6 tablespoons flour
1/4 teaspoon salt
3 squares (3 oz.) unsweetened chocolate
1 1/2 cups milk
2 eggs
1 teaspoon vanilla
9 inch baked pie shell
1/2 cup whipped cream

Mix flour, sugar, and salt. Chop chocolate; add. Add milk; cook over
hot water stirring constantly until thick. Cover, cook 10 minutes.
Beat egg yolks, add chocolate mixture. Mix well. Cook over hot water
stirring constantly, for 3 minutes. Cool slightly, add vanilla. Pour
into pastry shell, chill. Serve with whipped cream.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 144: COCONUT PIE CRUST
**********************************************************************
COCONUT PIE CRUST
Veroqua
(Aunt Odessa)

2 tablespoons butter
1 package Baker's coconut

Rub the butter evenly and heavily on the sides and bottom of a 9 inch
pie pan. Press the coconut firmly to the sides and bottom of the pan -
use the whole package. Bake 10 minutes at 350 degrees. Use ice cream
or chiffon filling, or cooked filling.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 145: DUTCH APPLE PIE
**********************************************************************
DUTCH APPLE PIE
Cretha Jean

1 package Cinnamon Crisp rolled into crumbs (1 1/2 cups)

1/3 cup melted butter
6 large tart apples, sliced
1/2 cup sugar
2 tablespoons flour
3 tablespoons milk
9 inch pie crust

Mix Cinnamon Crisp crumbs and butter. Combine sliced apples, sugar,
flour, and place in unbaked pie shell. Sprinkle crumb mixture over
top. Add top milk. Bake in hot oven (400 degrees) for 40 - 50 minutes.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 146: JELLO AND ICE CREAM PIE
**********************************************************************
JELLO AND ICE CREAM PIE
Cretha Jean

1 package (3 oz.) any flavor Jello
1 pint vanilla ice cream
1 cup drained (10 oz.) thawed strawberries

Dissolve Jello in 1 1/4 cups of boiling water. Stir in ice cream
until melted. Chill till very thick. Fold in strawberries.

Pour into 8 inch crumb crust. Chill till firm. Garnish with more
berries.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 147: LEMON PIE
**********************************************************************
LEMON PIE
Aunt Crethie

Mix:

1 can Eagle Brand Milk
1 little can thawed lemonade
1 little carton Cool Whip

Stir together - add a little yellow coloring and a tiny bit of lemon
juice.

Pour into graham crust. Set in icebox - Put Cool Whip on top if you
wish. Ready in a little while.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 148: LEMON MERINGUE PIE
**********************************************************************
LEMON MERINGUE PIE
Aunt Ollie

1 cup sugar
1/4 cup flour
Salt
1 cup water
3 egg yolks
2 tablespoons butter
1/4 cup lemon juice
2 teaspoons grated lemon rind

9 inch baked pie shell
Meringue

Mix flour, sugar, salt, and 1/4 cup water till smooth. Cook over hot
water stirring constantly till thick. Cover, cook 10 minutes. Add
butter, lemon juice, and rind. Pour into pastry shell. Top with
meringue. Bake 325 degrees for 20 minutes.

MERINGUE

3 egg whites
1/2 teaspoon salt
9 tablespoons sugar

Beat whites stiff, add salt and gradually add sugar beating
constantly. Put on pie - bake 325 degrees for 20 minutes. Cool slowly.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 149: PRIZE WINNER LEMON PIE
**********************************************************************
PRIZE WINNER LEMON PIE
Aunt Romaine

9 inch pie shell

7 tablespoons cornstarch
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups hot water
3 egg yolks
1/2 cup lemon juice
1 teaspoon grated lemon peel
2 tablespoons butter or oleo

Mix cornstarch, sugar, and salt in sauce pan. Add hot water gradually
and cook over direct heat, stirring constantly from 6 to 8 minutes or
until thick and clear. Remove from heat and stir about 1/4 cup hot
mixture gradually into beaten egg yolks. Pour back into pan. Cook at
low heat, stirring constantly for 6 minutes. Remove from heat, add
lemon juice, peel, and butter. Cool and pour into shell.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 150: FRIEDA'S LEMON PIE
**********************************************************************
FRIEDA'S LEMON PIE
Cretha Jean
(Frieda)

3 eggs, separated
1/2 cup flour
1 1/4 cups sugar
1 3/4 cups water
1/4 cup juice of lemon
2 tablespoons grated rind
1 1/2 tablespoon butter

Sift flour and sugar together; add water and butter. Cook until
thickened. Beat out all lumps. Add lemon juice and rind. Now beat
again. Remove from heat, stir in well beaten egg yolks. Return to heat
and cook till smooth, only 3-4 minutes. Cool and turn into baked pie
crust.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 151: PECAN PIE
**********************************************************************
PECAN PIE
Mother

1 cup sugar
1 cup white syrup
3 eggs
1 cup nuts rolled in flour
2 tablespoons melted butter
1 teaspoon vanilla

Mix and put in unbaked crust. Cook slow (325-350 degrees) for 40 - 45
minutes.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 152: PECAN PIE
**********************************************************************
PECAN PIE
Veroqua

3 eggs
1/2 cup sugar
1/3 teaspoon salt
1/3 cup butter
1 cup waffle syrup (Karo)
1 cup pecans

Bake at 350 degrees for 40 minutes.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 153: PINEAPPLE MILLIONAIRE PIE
**********************************************************************
PINEAPPLE MILLIONAIRE PIE
Gwen
(Furrs)

2 cups powdered sugar
1 stick butter, softened
2 eggs
1/8 teaspoon salt
1/4 teaspoon vanilla
1 (9 inch) baked pie crust
1 cup heavy cream
1/2 cup powdered sugar
1 cup crushed pineapple (well drained)
1/2 cup chopped pecans

Cream together powdered sugar and butter on electric mixer. Add eggs,
salt, and vanilla. Beat until light and fluffy. Spread evenly into
baked pie crust, then chill.

Whip cream until stiff. Blend in powdered sugar. Fold in pineapple
and pecans. Spread this mixture on top of base mixture and chill
thoroughly.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 154: MAGIC PUMPKIN PIE
**********************************************************************
MAGIC PUMPKIN PIE
Aunt Crethie

1 unbaked crust

Mix:

1 (16 oz.) can pumpkin
1 can Eagle Brand milk
1 egg
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg
3/4 teaspoon cinnamon

Put in crust - Bake at 375 degrees for 50 minutes.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 155: OLD-FASHIONED PUMPKIN PIE
**********************************************************************
OLD-FASHIONED PUMPKIN PIE
Mother

2 eggs slightly beaten
1 can pumpkin
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 2/3 cups evaporated milk or light cream
1 unbaked pie crust

Mix and put in crust. Bake in 425 degree oven for 15 minutes. Reduce
heat to 350 degrees and bake 45 minutes longer.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 156: PIE CRUST
**********************************************************************
PIE CRUST
Aunt Granny

1/2 as much lard as flour
1/2 as much cold water as lard
1/2 teaspoon salt

Or:

1 cup flour
1/2 cup lard
1/4 cup cold water
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 157: PIE CRUST
**********************************************************************
PIE CRUST
Leann
(Nancy)

2 1/2 cups flour
1 1/2 teaspoons salt
Cut in 1 cup Crisco

Mix together: 1 tablespoon vinegar, 1 egg, and 1/4 cup water.

Add to flour and mix with fork. Knead a few times on lightly floured
board. Makes 3 crusts.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 158: RAISIN NUT PIE
**********************************************************************
RAISIN NUT PIE
Mother
(Aunt Granny)

Cook 2 cups raisins in 1 1/2 cups hot water for 5 minutes.

Add 1 cup sugar with 1 tablespoon flour. Cook till thick and add
nuts.

Put in uncooked crust and top with crust or lattice crust.

Bake at 400 degrees till brown.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 159: RHUBARB PIE
**********************************************************************
RHUBARB PIE
Mother
(Aunt Granny)

1 cup sugar
3 tablespoons flour
2 cups fresh rhubarb

Peel and cut rhubarb. Put in uncooked pie crust. Sprinkle with sugar
and flour mixture. Cover with crust and bake till brown.
----------------------------------------------------------------------
********************************************************************
SECTION: SALADS
**********************************************************************
CHAPTER: 160: CHEESE PINEAPPLE SALAD
**********************************************************************
CHEESE PINEAPPLE SALAD
Aunt Hazel

1 lb. cottage cheese
1 large carton of Cool Whip
1 large can of chunk pineapple - well drained
1 package lemon Jello
Use as many nuts as you care to

Mix cottage cheese, pineapple drained, and sprinkle Jello over
mixture. Fold in Cool Whip. Let stand over night in refrigerator.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 161: CHERRY COKE SALAD
**********************************************************************
CHERRY COKE SALAD
Cretha Jean
(Frances)

2 small bottles of Coca-Cola
1 package cherry Jello
1 cup chopped maraschino cherries
1/4 cup cherry juice
3/4 cup chopped nuts
Dash salt

Heat one bottle Coke to boiling point and dissolve Jello in it. Add
the other Coke and cherry juice. Let cool and add cherries and nuts.
Put in mold and chill.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 162: CORAL REEF SALAD
**********************************************************************
CORAL REEF SALAD
Veroqua
(Aunt Odessa)

2 envelopes unflavored gelatin
1 cup cold water
1 cup tomato soup (undiluted)
1 tablespoon sugar
1 teaspoon salt
2 cakes (3 oz. each) cream cheese
1 cup mayonnaise
1 cup celery
1/4 cup green pepper
1 small onion (chopped)
1 can (8 oz. or more) tuna or crab

Soften gelatin in cold water. Dissolve in hot tomato soup, add sugar,
and salt; remove from heat. Beat mayonnaise into cheese, gradually
stir into tomato mixture. Fold in other things, mold.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 163: CRANBERRY JELLO SALAD
**********************************************************************
CRANBERRY JELLO SALAD
Veroqua

1 package cranberries
2 oranges
1 apple
1 cup celery
1 cup nuts
Grind together.

2 boxes lemon Jello
2 boxes raspberry Jello
5 cups water
1 1/4 cups sugar

Dissolve Jello in hot water, add sugar and other ingredients. Crushed
pineapple may be used.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 164: CRANBERRY SALAD
**********************************************************************
CRANBERRY SALAD
Aunt Crethie
Thanksgiving

1 package red Jello
1 1/2 cups hot water
1 jar cranberry relish
Chop apple and celery
Add few pecans
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 165: EASY SALAD
**********************************************************************
EASY SALAD
Aunt Romaine

1 small container Cool Whip
1 small can crushed pineapple - well drained
1 pint cottage cheese
1 package dry Jello, orange flavor

Mix all together; refrigerate. Serve on lettuce leaf. (May be made 24
hours in advance.)
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 166: FIVE CUP SALAD
**********************************************************************
FIVE CUP SALAD
Aunt Crethie

(Ten cups for a crowd)

1 cup tiny marshmellows
1 cup pineapple chunks - well drained
1 cup Mandarin oranges
1 cup flake coconut
1 cup sour cream

Mix - Put in icebox.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 167: LIME JELLO SALAD
**********************************************************************
LIME JELLO SALAD
Anona
(Janey)

1 package lime Jello
1 cup hot water
1 small package cream cheese
1/2 cup Pet milk - add with it juice from crushed pineapple

Add enough hot water to make 1 cup. Add crushed pineapple and nuts.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 168: MAKE-AHEAD SALAD
**********************************************************************
MAKE-AHEAD SALAD
Anona
(Dell D.)

1 layer lettuce in bite size pieces
1 layer celery, thinly sliced
1 layer sliced and ringed sweet onions
1 layer bib or leaf lettuce
1/2 lb. bacon, fried crisp, crumbled
1/2 cup sour cream
1/8 cup sugar
1/4-1/2 cup mayonnaise
Vinegar
Parmesan cheese

Arrange in layers in flat container. Mix sour cream with sugar and
drizzle over salad. Mix mayonnaise with vinegar to taste. Drizzle over
salad. Cover generously with Parmesan cheese. Refrigerate at least
three hours. Sprinkle with paprika. DO NOT TOSS. Serve with tongs. No
last minute mixing.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 169: PINEAPPLE BANANA DELUXE SALAD
**********************************************************************
PINEAPPLE BANANA DELUXE SALAD
Cretha Jean
(Frieda)

Dissolve:

2 packages lemon gelatin in 2 cups boiling water

Add:

2 cups 7-Up

When partly congealed add:

2 cups drained pineapple (crushed or tidbits)
2 cups large sliced banana

When completely set, spread on topping.

TOPPING

Blend:

1/2 cup sugar
2 tablespoons flour

Add:

1 cup pineapple juice
1 beaten egg

Cook until thickened. Remove from heat and cool. When cool add 1 cup
whipped cream.

Sprinkle over gelatin. Top with grated American cheese. Also
maraschino cherries and nuts if desired.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 170: PINEAPPLE COTTAGE CHEESE SALAD
**********************************************************************
PINEAPPLE COTTAGE CHEESE SALAD
Veroqua

1 (3 oz.) package lemon Jello
1 (3 oz.) package lime Jello
1 (#2 can) crushed pineapple with juice
1/2 cup salad dressing
1 pint cottage cheese
1 can Eagle Brand Milk
1 tabespoon horseradish
1/2 cup chopped nuts

Dissolve Jello in 3 cups hot water, cool slightly, add remaining
ingredients, chill.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 171: POTATO SALAD
**********************************************************************
POTATO SALAD
Aunt Crethie

Boil potatoes - day ahead - also eggs
Cube cold potatoes
Cut up eggs - sweet pickles - pimiento and onion

Mix Miracle Whip and French Dressing. Mix all together.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 172: POTATO SALAD
**********************************************************************
POTATO SALAD
Cretha Jean
(Frances)

Boil and peel 4 large potatoes and 10 eggs.

Combine and chill:
2 cups salad dressing
1/3 cup prepared mustard
1/4 cup dill pickle juice
1 1/2 tablespoons sour cream
1/2 dill pickle (finely chopped)
5 green onions (finely chopped)

Cut potatoes and eggs in large pieces and just before serving pour
salad mixture over them. Salt and pepper to taste.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 173: STRAWBERRY SALAD
**********************************************************************
STRAWBERRY SALAD
Veroqua

1 (6 or 9 oz.) strawberry Jello
1/4 cup sugar
1 cup boiling water
2 (10 oz.) frozen strawberries
1 can crushed pineapple with juice
2 bananas, mashed
2 tablespoons lemon juice
1/2 cup chopped nuts
1 box sour cream

Combine Jello with boiling water and sugar. Add strawberries,
pineapple, nuts, and bananas. Turn 1/2 into 8x12 inch baking dish. Set
until firm. Spread on sour cream. Pour on remainder of mixture. Chill.
----------------------------------------------------------------------
********************************************************************
SECTION: VEGETABLES
**********************************************************************
CHAPTER: 174: CINNAMON APPLES
**********************************************************************
CINNAMON APPLES
Mother

Peel and core apples

Put:

2 cups sugar
2 cups water
1 package red hots

Boil just a few minutes. Drop apples into syrup and cook till tender.
Not too long. Cool. Stuff hole with cream cheese. Easy to freeze.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 175: ASPARAGUS CASSEROLE
**********************************************************************
ASPARAGUS CASSEROLE
Aunt Romaine

2 cans asparagus (#303) drained
2 cups grated cheese (American)
3 hard boiled eggs, sliced
1 can mushroom soup, diluted with 1/3 cup milk, heated
  until thoroughly mixed
1 package potato chips (5 oz. size), crushed

Divide the ingredients into halves, make two layers. Put potato chips
on top. Use a deep narrow casserole.

Bake for 30 minutes in a 350 degree oven.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 176: ESCALLOPED ASPARAGUS
**********************************************************************
ESCALLOPED ASPARAGUS
Mother

Make cheese sauce.

Arrange in buttered baking dish layers of canned asparagus, corn
flakes, and cheese sauce. Cover with corn flakes, dot with butter, and
bake till brown.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 177: BAKED BEANS
**********************************************************************
BAKED BEANS
Aunt Granny

1 big can pork and beans - drained.

Add:

1 tablespoon mustard, scant, prepared not dried
1/4 cup catsup
3/4 cup brown sugar

Cut up bacon and add.

Top with bacon strips and bake one hour at 400 degrees.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 178: SWEET-SOUR BEANS
**********************************************************************
SWEET-SOUR BEANS
Cretha Jean

Brown till crisp, 2 strips of bacon

Cook in the bacon fat till yellow:

1 cup minced onion

Stir in 1 tablespoon flour

Add and bring to a boil:

3/4 cup vinegar
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper

Stir in 2 cups cooked green or waxed beans. Stir gently till heated
through. Serve with crisp bacon sprinkled over top.

Serves 4.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 179: HARVARD BEETS
**********************************************************************
HARVARD BEETS
Mother
(Estelle Beaird)

1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
2 tablespoons butter
1/4 cup vinegar
1/4 cup water

Let boil 5 minutes. Stirring constantly. Pour over canned beets.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 180: HARVARD BEETS
**********************************************************************
HARVARD BEETS
Aunt Granny

Combine:

2 tablespoons cornstarch or flour
1/2 cup vinegar
3/4 teaspoon salt
1/4 cup oleo
2/3 cup sugar

Add to beets.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 181: BROCCOLI
**********************************************************************
BROCCOLI
Veroqua

1 cup cooked rice
2 packages cooked chopped broccoli
1/2 cup celery and 1 tablespoon onion - cooked in 1/2 stick
    margarine
1 small jar Cheeze Whiz
1 can mushroom soup
1 small package sliced almonds

Bake for 45 minutes at 325 degrees.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 182: BROCCOLI AND RICE
**********************************************************************
BROCCOLI AND RICE
Leann

1/2 cup chopped celery
1 onion - chopped

Saute' in butter

2 cups cooked rice
2 boxes chopped broccoli (cooked)
1 can cream of chicken soup
1 (8 oz.) jar Cheese Whiz
1 small can evaporated milk

Mix together and bake for 30 minutes uncovered. (Can prepare day
before mixed but not cooked and put in refrigerator.)
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 183: GREEN RICE
**********************************************************************
GREEN RICE
Anona
(Chris)

1 1/2 cups Minute rice (cook it)
1 package chopped broccoli - the frozen kind (cook and drain it)
1 small onion - chopped
1 1/2 cups chopped celery
1 can mushroom soup (undiluted)
1 (8 oz.) jar Cheese Whiz

Cook celery and onion in 2 tablespoons butter. Then add cooked
broccoli.

In separate pan warm soup over low flame. Next - add the Cheese Whiz
to the soup - stir till melted and blended.

Add both to rice.

Cook in greased casserole. Bake at 300 degrees until bubbly - about
30 minutes.

Sprinkle with paprika.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 184: CARROTS AND CELERY
**********************************************************************
CARROTS AND CELERY
Aunt Ollie

2 cups sliced carrots
2 cups diced celery
Sugar
2 tablespoons butter

Cover carrots and celery with boiling salted water. Boil till tender.
Add sugar and butter, sprinkle with parsley.
----------------------------------------------------------------------
**********************************************************************
CHAPTER: 185: CHEESE GRITS
**********************************************************************
CHEESE GRITS
Aunt Leola

4 cups water, salted
1 cup grits

Boil 5 minutes.

Add 1/2 cup butter (1 stick).

Into cup beat 2 eggs and fill rest of cup with milk. Melt with milk
and eggs - 1 stick garlic cheese (6 oz.). Put all into oven and bake
30 minutes at 325 degrees.
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CHAPTER: 186: BAKED CORN
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BAKED CORN
Veroqua

2 tablespoons butter
2 tablespoons flour
1 cup milk
1 can corn
1 teaspoon sugar
1/2 teaspoon salt
2 eggs
Green pepper

Mix flour, butter, and milk and cook white sauce. Add sugar, salt,
well beaten eggs to corn, then green pepper and white sauce. Cook in
buttered casserole for 1 hour at 300 degrees.
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CHAPTER: 187: HOMEMADE CRANBERRY SAUCE
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HOMEMADE CRANBERRY SAUCE
Mother

1 quart cranberries
2 cups boiling water

Boil 20 minutes.

Add 2 cups sugar and boil 5 minutes.
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CHAPTER: 188: NEVA'S DRESSING
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NEVA'S DRESSING
Aunt Granny

Cold bread
Corn bread - crumbled
Onion - cut fine
Sage to taste
2 eggs
Oysters and liquid in can
Broth from chicken
Salt
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CHAPTER: 189: CINNAMON CUCUMBER RINGS
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CINNAMON CUCUMBER RINGS
Mother

2 gallons large cucumber rings (seeds removed)
2 cups dehydrated lime
8 1/2 quarts water

Put rings in lime water. Let stand 24 hours.

Drain rings and wash in cool water. Pour cold water over rings and
soak for 3 hours. Drain.

Add:

1 cup vinegar
1 tablespoon Alum
1 small bottle red food coloring

Add enough water to cover. Heat - simmer for 2 hours. Drain.

SYRUP

2 cups vinegar
2 cups water
10 cups sugar
8 sticks cinnamon

Bring to boil. Pour over rings. Put lid on tight and let stand
overnight. Drain and reheat syrup for 3 mornings. The last morning
heat rings and liquid to boiling point. Pack in sterilized jars and
seal.

Makes 5 or 6 quarts.
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CHAPTER: 190: EGGPLANT AMERICAN
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EGGPLANT AMERICAN
Cretha Jean

1 medium egg plant
Salad oil
2 cups chopped onion
2 cups diced green pepper
2 1/2 teaspoons salt
1 teaspoon pepper
2 cups grated sharp cheese
1 (8 oz.) seasoned tomato sauce
1 cup soft bread crumbs
2 tablespoons butter, melted

Pare eggs plants, cut in 1/2 inch slices. Fry in a little oil until
lightly brown. Cook onions in a little hot hoil until tender. Add
green pepper, and salt and pepper. Place 1/2 egg plant in a 2 quart
casserole. Cover with 1/2 green pepper mixture and 1/2 cheese. Repeat
layers. Pour tomato sauce over all.

Mix crumbs and butter. Bake in moderate oven (375 degrees) for 50
minutes. Serves 6-8.
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CHAPTER: 191: GREEN BEANS WITH SOUR CREAM
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GREEN BEANS WITH SOUR CREAM
Anona
(Chris)

Drain 2 cans of green beans (whole), put in bowl with 1 large onion
sliced thin. Add 1 tablespoon vinegar, 1 tablespoon salad oil, and a
little salt. Let set at least 1 hour (the longer the better).

Drain. Mix in another bowl, 1 cup sour cream, 1/2 cup mayonnaise, 1
tablespoon prepared (moist) horseradish, 1/4 teaspoon dry mustard.
Pour over beans and serve cold.
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CHAPTER: 192: SCALLOPED GREEN BEANS
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SCALLOPED GREEN BEANS
Aunt Hazel

#303 can of whole green beans
1 can mushroom soup
1 small onion chopped
4 strips bacon fried and crumbled
1/3 cup almonds
1 cup American cheese grated
Dash of hot sauce

Mix soup, onion, bacon, chopped almonds, cheese, and hot sauce. Place
beans in bottom of casserole. Pour soup mixture over beans.

Bake in moderate oven 20 minutes or until nicely browned or until
cheese is melted.
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CHAPTER: 193: FRENCH FRIED ONIONS
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FRENCH FRIED ONIONS
Aunt Crethie

Cut onions and separate in rings
Dip in flour - Dip in milk and then flour

Fry in deep hot fat.
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CHAPTER: 194: PEAS AND RICE
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PEAS AND RICE
Mother

Cook 1 package frozen peas - drain.

Add 1 can chopped water chestnuts.

Cook 1 1/2 cups minute rice.

Mix peas and rice and add 1 small carton sour cream. Season with salt
and butter.
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CHAPTER: 195: POTATO CROQUETTES
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POTATO CROQUETTES
Aunt Leola

2 cups cold mashed potatoes
1 beaten egg
1 cup grated Cheddar cheese
Salt to taste
3/4 teaspoon Accent
1/2 cup fine dry bread crumbs
1/2 cup milk

Break up potatoes. Beat egg in blender until frothy. Add potato
pieces gradually, beating at medium speed until blended. Stir in
cheese, salt, and Accent. Shape into cones, squares, triangles, or
round patties. Roll each croquette in bread crumbs, then dip into
milk, and again into crumbs.

Fry in shallow hot fat until golden brown on all sides. Serves 4 - 6.
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CHAPTER: 196: CREAMED SALMON AND CORN
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CREAMED SALMON AND CORN
Aunt Ollie

Make white sauce and add canned salmon or tuna, 1 cup whole kernel
corn, 1 tablespoon pimiento. Serve on toast.
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CHAPTER: 197: SPINACH SOUR CREAM DISH
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SPINACH SOUR CREAM DISH
Anona

2 packages frozen chopped spinach
1 (8 oz.) package cream cheese, softened
2 tablespoons horseradish
1 cup sour cream
6 slices fried bacon, crumbled
Salt to taste
1 cup herb-seasoned stuffing mix
1/2 stick butter, melted

Cook spinach according to package instructions; drain. Blend in cream
cheese; add horseradish, sour cream, bacon, and salt. Mix well; place
in casserole. Blend stuffing mix with melted butter; sprinkle on top.
Bake in 350 degree oven for 20 minutes or until heated through and
lightly browned. Yields 6 servings.
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End of Webpage, Program: fixran.tea, 12-MAR-2004 10:59:17