southern sisters

7/29/2019 Southern Sisters

1/156

Southern Sisters..

Recipes from the kitchens of Jackie and Mary Reynolds.

Compiled by Mary Reynolds Keith and Ruth Moore Hartsook


2/156


3/156

Rolling Green Lake

Portion of acrylic painting of our backyard on Middleton Court.


4/156

RememberJACKIE

Pencilsketch of

Jackie andruthshe willalways beremembered,and alwaysbe missed.


5/156

T

H

E

B

E

A

U

T

IF

U

L

B

R

I

D

E

S


6/156


7/156


8/156

Breads, Appetizers, Sauces, Condiments, Salads & Soups page 1

2. White Sauce/Cheddar Cheese Sauce3. Sawmill Gravy

Spread for Ham Rolls

4. Spoon BreadApple Butter

5. Southern Gal Biscuits6. Hardees Biscuits7. Pumpkin Nut Bread8. Overnight Potato Rolls

Hoe Cake

9. Layered Crabmeat SpreadCrab Stuffed Mushrooms

Party Please Hot Italian Sausage

10.Cocktail Meatballs

11.Broccoli Cheese SquaresCheese Log

12.Crab PuffsShrimp Dip

13.Seafood Special14.Crabbies15.Stuffed Mushrooms Parmesan16.Clam Chowder17.Southern Railway Bean Soup18.Vegetarian Chowder

Broccoli Salad

19.Home Style Potato SaladBlender Salad Dressing

20.Creamy Frozen Salad21.Poppy Seed Dressing

Spinach Salad Dressing

Berrys House Dressing for Spinach Salad

22.Green Tomato Pickles23.Chow-Chow24.Teriyaki Marinade

White Wine Marinade

25.Marinade for Fish

Rosemary Garlic Mackerel26.Barbecue Sauce

Pig Slaw

27.Pimento Cheese28.Marys Lime Jello29.Marinated Spinach Salad

Apple Salad


9/156

Vegetable & Side Dishes page 30

31.Baked Cheese Grits32.John Wayne Eggs

33.Corn Stuffed TomatoesPotato Casserole

34.Baked EggplantBroccoli Casserole

35.Broccoli Casserole36.Southern Corn Pudding

Potato Casserole

37.Spinach Artichoke SupremeBean and Corn Casserole

Freezing Corn

38.Squash Custard Casserole39.Sweet Potatoes in Orange Cups40.Spanish Rice

Grits Souffle

41.Squash with Tomato Sauce42.Scalloped Tomatoes

Corn Pudding

43.Eggplant SupremeZucchini Ziti

44.Creamy Onions45.Zucchini Pie46.Acorn Squash Bake

Butternut Casserole

47.Zippy Zucchini Bake48.Creole Eggplant49.Broccoli-Swiss Cheese Casserole50.Stuffed Baked Potatoes51.Zucchini with Mozzarella52.Spinach Pie Supreme53.Garlic Mashed Potatoes54.Spanakopita

Zimaropita

Greek Rice


10/156

Main Dishes - page 55

56.Crab Quiche

57.Hot Dog Bar-B-Q58.Lasagna

Flank Steak

59.Shrimps Creole60.Barbecued Beef Brisket61.Sweet and Sour Chicken62.Leg of Lamb with Pineapple63.Beef Stroganoff

Easy Brisket

Oven Chicken

Oven Fried Chicken

64.Turkey SpaghettiHam and Turkey Pie

65.Curry and Wine Sauced ChickenLemon Garlic Chicken

66.Favorite ChickenChicken Spaghetti

67.Chicken Supreme68.Spicy Seafood Gumbo69.Chicken-Broccoli Casserole70.Crab Cakes71.Chinese Rice

72.Pasta Sauce Raphael73.Tuna Dinner Casserole74.Flank Steak with Wine Sauce

Chicken Cacciatore

75.Sweet and Sour Pork76.Sherry Glazed Ribs

Crock Pot Chicken Gumbo

77.Shrimp DelightAlfredo Fettucine

78.Southern Fried Chicken79.Jambalaya

80.Crab and Mushroom Casserole81.Jackies Meatloaf82.Crab Imperial

Sweet and Sour Meatballs

83.Sweet and Sour Brisket84.Beef Burgundy85.Chicken Chow-Mein Noodle Casserole


11/156

86.London BroilShrimp Pilaf

87.Crockpot Chicken CacciatoreCrockpot White Chicken Chili with Hominy

Crockpot Beef Stroganoff

Crockpot Southwest Pot Roast

Desserts page 88

89. German Chocolate Cheesecake90. Justins Favorite Chocolate Mint Cookies91. Germans Sweet Chocolate Angel Pie

Mock Pecan Pie

92. Crunchy Coconut SquaresWhite Chocolate Apricot Brownies

93. Candy Crusted Mint Pie94. Blueberry Lemon Tea Bread95. Lemon Chess Pie

President Eisenhowers Pumpkin Pie

Fresh Raspberry Pie

96. Lemon Mousse Cake97. Key Lime Pie with Cooked Filling98. Lemon Sponge Custards99. Russ Favorite Oatmeal Cookies100. Spice Cake101. Strawberry Freeze

Fresh Strawberry Cake102. Strawberry Yum-Yum103. Carmel Nut Pound Cake104. Angel Cake105. Apple Brownies106. Cherry Junk107. Black Bottom Pie108. Layered Banana Pudding109. Marys Favorite Coconut Pie

Blackberry Cobbler

110. Mints

Apple Gingerbread111. Orange Blossoms112. Lemon Chiffon Pie113. Sally White Cake114. Holiday Many Ways Butter Cookies115. Blueberry Bars116. Moms Chocolate Pound Cake117. Golden Fruit Cake


12/156

118. Apple Cranberry Casserole119. Marys Pound Cake120. Pecan Pie121. Brandy Glazed Mincemeat Mounds122. Sour Cream Coffee Cake

123. Cheese Cake Cookies124. Baked Rice Pudding125. Peanut Blossoms126. Lucky Stars127. Pumpkin Bars128. Candied Fruit Slices

Rum Cake

129. Carrot Zucchini Bars130. Chocolate Chip Pie

Single Pie Crust

131. Pumpkin Walnut Cheesecake

132. Oreo Cheesecake133. Amazing Coconut Pie134. Chocolate Buttersweets135. Chocolate Peanut Butter Foldovers136. Fudge Filled Butter Cookies137. Chocolate Press Cookies

Orange Balls

138. Peanut Butter Frosts139. Carrot Cake140. Pinwheel Cookies141. Peanut Butter Bon-Bons

142. Coconut Pound Cake143. Pecan Torte144. Old Fashioned Chocolate Cake


13/156

Appetizers, Sauces, Condiments, Breads, Soups and Salads

1


14/156

White Sauce

2 Tblsp. Oleo

2 Tblsp. Flour

tsp. Salt

dash pepper

dash paprika1 cup milk

In saucepan over low heat melt oleo. Stir in flour, salt, pepper, and paprika until smooth. Gradually add

milk. Cook, stirring constantly until thickened. Makes about 1 cup. Mom used this for many things,

including for breakfast with hard boiled eggs or chipped beef (S.O.S).

Cheddar Cheese Sauce

Reduce milk above to cup and add 2 ounces shredded cheddar cheese. Omit paprika and add 1/8 tsp.

Dry mustard.

2


15/156

Sawmill Gravy

lb. Hot country sausage (such as Jimmy Dean)

3 Tblsp. All-purpose flour

1 cups milk

1/8 tsp. Each of salt and pepper

Brown and drain sausage, reserving 2 tablespoons drippings in the skillet. Blend in flour to make a roux.

Add milk and blend until smooth. Bring to a boil, reduce heat to medium and simmer 2 minutes, Serve

over hot open faced biscuits.

Spread for Ham Rolls

1 lb. Butter

2 2/3 Tblsp. Prepared mustard

4 Tblsp. Poppy seeds

2 2/3 Tblsp. Worcestershire sauce

1 grated onion

Combine and spread on small dinner rolls (such as Pepperidge Farm) along with thinly sliced ham.

3


16/156

Spoon Bread

2 1/3 cups milk

2 eggs beaten

stick butter

cup meal

1 tsp. Salt

Bring 2 cups of milk to a boil. Mix meal with remaining milk. Add to boiling milk. , stirring until

thickened. Add butter and salt. When butter is melted add beaten eggs and mix until blended. Place in

well greased baking dish. Bake at 350 for 1 hour.

Apple Butter

4 pounds tart apples

3 cups sugar

1 tsp. Sugar

1 tsp. Cinnamon

2 Tblsp. Lemon peel

2 cups cider tsp. Salt

tsp. Cloves

2 Tblsp. Lemon juice

Wash apples. Cut up, do not peel. Combine apples and cider. Cook until soft. Press through strainer.

Should measure about 7 cups. Preheat oven to 300. Combine apples and other ingredients. Mix well and

divide into 2 baking dishes. Bake uncovered for 2 hours, stirring occasionally. Pour into sterilized jars

and cover with paraffin. Makes about 2 pints.

4


17/156

Southern Gal Biscuits

2 cups sifted flour4 tsp. Baking powder tsp. Cream of tartar

tsp. Salt

2 Tblsp. Sugar cup shortening2/3 cup milk

1 egg unbeaten

sift flour, baking powder, cream or tartar, salt and sugar into bowl. Add shortening to flourmixture and blend together until cornmeal-like consistency. Pour milk into flour mixture slowly.Add the egg. Stir to a stiff dough. Knead five times. Roll to inch thickness. Cut with 1

cutter. Bake on an aluminum cookie sheet for 10-15 minutes at 450.

Tiny and Mr. Jack

5


18/156

Hardees Biscuits

1 pkg. Dry yeast

cup warm water

2 cups buttermilk

1 tsp. Soda

1 tsp. Cream of tartar1 tsp. Baking powder

2 tsp. Sugar

1 cup oil

5 cups self rising flour

Mix yeast and warm water. Set aside. Mix buttermilk, soda, cream of tartar, sugar, baking powder, and oil

together. Add yeast mixture. Blend into flour. Chill in sealed bowl (keeps up to 10 days). Roll a little

thicker than usual. Brush with butter. Bake 425 - 450 until brown.

Miss Lila

6


19/156

Pumpkin Nut Bread

1 cups flour

1 tsp. Soda

1 tsp. Salt

1 tsp. Cinnamon

tsp. NutmegSift above ingredients together.

1 cup pumpkin (canned or fresh)

1 cup sugar

cup buttermilk

1 egg

2 Tblsp. Soft butter

1 cup chopped pecans

Combine 2nd list and add dry ingredients. Mix well. Stir in nuts. Spread in greased loaf pan. Bake

approximately 1 hour at 350.

Mr. Jack and John Gaylord

+

7


20/156

Overnight Potato Rolls

1 package dry yeast

1 tsp. Sugar

1 cup warm water

1 tsp. Salt

2/3 cup sugar2/3 cup vegetable shortening

1 cup mashed potatoes

2 eggs, lightly beaten

7 cups all purpose flour

In a large bowl dissolve yeast and 1 tsp. Sugar in warm water. Add salt, sugar, shortening, potatoes and

eggs - stirring until well blended. Add of the flour - stirring until smooth. Gradually add remaining

flour, stirring after each addition. Knead dough on a lightly floured surface for 3 - 5 minutes. Return

dough to large bowl - covering with loose wrap to allow for expansion. Refrigerate for 12 - 24 hours.

Punch dough down. Roll out dough on lightly floured surface to inch thickness. Cut out rolls and place

on baking sheet. Cover and let rise for 2 hours. Bake at 400 for 10 - 13 minutes or until light golden

brown.

Hoe Cake

1 cup cornmeal

2 cups water

tsp. Salt

1 tsp. Baking powder or baking soda

Mix and let stand for 10 minutes. Heat an iron skillet until hot and grease with oil. Spread batter in one

large cake, about inch thick. Cook slowly, turning when brown.

8


21/156

Layered Crabmeat Spread

Layer 1

16 ounce softened cream cheese

2 Tblsp. Worcestershire sauce

1 small onion, grated

2 Tblsp. Lemon juice2 Tblsp. Mayonnaise

dash garlic powder

blend well and spread on shallow platter

Layer 2

bottle chili sauce (catsup type)

spread evenly over layer 1

Layer 3

1 (6 ounce) can flaked crabmeat - rinsed well

sprinkle evenly over top

Garnish with dried parsley flakes and green olives. Refrigerate overnight and serve with Ritz crackers.

Party Please Hot Italian Sausage

2 pounds hot Italian sausage, cut into pieces

1 large can tomatoes

1 large can green chilies

1 onion cut into rings

garlic salt

salt and pepper

Brown sausage. Season with garlic salt, salt and pepper. Pour over the tomatoes, chilies and onion rings.

Simmer 20 minutes. Serve hot with toothpicks.

Crab Stuffed Mushrooms

1 - 6 ounce can crabmeat

6 Tblsp. Margarine

tsp. Salt

tsp. Pepper

tsp. Dry mustard

dash powdered ginger

24 small mushroom caps

shredded cheese (sharp cheddar)

Drain and flake crabmeat. Mix with next 5 ingredients. Spoon 1 teaspoon crabmeat mixture into each

mushroom cap and sprinkle with cheese. Put on baking sheet and broil until cheese melts.

9


22/156

Cocktail Meat Balls

1 pound ground beef

2 Tblsp. Bread crumbs

1 egg, slightly beaten

tsp. Salt

Mix and shape into balls.

1/3 cup finely chopped green peppers

1/3 cup finely chopped onions

2 Tblsp. Oleo

1 can tomato soup

2 Tblsp. Brown sugar

4 tsp. Worcestershire sauce

1 Tblsp. Mustard

1 Tblsp. Vinegar

Mix above to make sauce. Cook meatballs in shallow pan under broiler until brown. Pour off grease. Add

sauce and bake at 350 for 20 minutes. May substitute 1 pound frankfurters for meatballs.

10


23/156

Broccoli Cheese Squares

3 Tblsp. Oleo softened

2 packages (10 ounce) frozen chopped broccoli (thawed and drained)

3 large eggs

1 cup milk

1 cup flour1 tsp. Baking powder

1 tsp. Salt

1 pound grated cheese

2 Tblsp. Chopped onions

Beat eggs with milk. Add all other ingredients. Place in 9 x 13 greased dish. Bake at 350 for 35minutes.

Cut into bars.

Cheese Log

Cream well with mixer:

3 ounce cream cheese, softened

2 cups grated sharp cheese


tsp. Garlic powder

dash red pepper

cup grated nuts.

Shape into roll then roll in tsp. Chili powder and 1 Tblsp. Paprika.

11


24/156

Crab Puffs

Combine

6 ounces crab meat

cup grated cheese

2 green onions chopped

1 tsp. Dry mustard1 tsp. Worcestershire sauce

Combine in pan

1 cup water

cup oleo

tsp. Salt

bring to boil. Add 1 cup flour. Stir until mixture leaves the side of the pan. Add 4 eggs one at a time,

beating with wooden spoon until smooth. Add crab mixture. Drop by tsp on ungreased pan. Bake at 400

for 15 minutes, reduce to 350 and bake an additional 10 minutes.

Shrimp Dip

Combine until smooth..

12 ounces cottage cheese

cup mayonnaise

2 Tblsp. Chili sauce


Add4 ounces shrimp

2 Tblsp. Chopped onion

salt and pepper

12


25/156

Seafood Special

6 slices bread

1 cup tuna fish

juice of 1 lemon

1 egg white

cup mayonnaiseMix tuna with mayonnaise. Fold in beaten egg white. Spread on bread. Broil until golden brown.

13


26/156

Crabbies

cup butter

6 ounces cheese spread

tsp. garlic

1 Tblsp. Mayonnaise

2 ounces crabmeat12 English muffins

Soften butter and cheese spread. Combine all ingredients. Split English muffins and top with crab

mixture. Place in freezer until hardened. Just before serving time, place under broiler until the cheese is

bubbling. Cut into quarters and serve hot.

14


27/156

Stuffed Mushrooms Parmesan

2 Tblsp. Butter

cup Onion chopped

2 ounces pepperoni chopped

cup green pepper chopped

1 clove minced garlic cup cracker crumbs

3 Tblsp. Parmesan cheese

tsp. Oregano

tsp. Basil

1/3 cup chicken stock

stems of mushrooms chopped fine

3 dozen large mushrooms

In a saucepan add butter, onion, green peppers and garlic. Saute until tender. Add pepperoni , mushroom

stems and chicken broth, simmer. Remove from heat and add remaining ingredients. Stiff mushroom caps.

Place stuffed caps in shallow pan with inch of water and heat in oven.

15


28/156

Clam Chowder

1 cup diced onion

3 cups chicken stock

lb. Diced salt pork

3 Tblsp. Butter

1 lb. Diced potato1 bay leaf

3 dozen clams, shucked & juice

1 cup bottled clam juice

3 cups milk

1 cup cream

salt and pepper to taste

Add clams and milk and heat only.

Big Momma

16


29/156

Southern Railway Bean Soup

1 pound navy beans

1 ham shank

1 (1-pound) can tomatoes

3 quarts water

cup chopped onion1 cup chopped celery

1 tsp. Marjoram (optional)

1 bay leaf


2 cups diced uncooked potatoes

cup mashed potatoes

Soak beans overnight in water to cover. Next day drain and put in deep soup kettle with all ingredients

except diced and mashed potatoes. Cover and simmer at least 2 hours, until beans are tender.

Remove ham and bay leaf; skim off fat on surface. Cut ham into small pieces and return to soup. Add

diced potatoes, cover and simmer about an hour longer; or until potatoes are well done. Blend in the

mashed potatoes into the soup by stirring small amount of soup into the potatoes, then a little more, etc.,then returning all to the pot (This prevents the soup from being watery.) Freezes well. Yield: 8 to 10

servings.

Variation: This recipe may be used with a large beef bone instead of ham.

Jules

17


30/156

Broccoli Salad

2 bunches fresh broccoli

12 cherry tomatoes

1 pound fresh mushrooms

8 slices bacon, cooked and crumbled

Green Goddess and Italian salad dressingsWash broccoli. Remove stems and discard. Put flowerettes in bowl. Wash mushrooms, slice and add to

broccoli. Toss with bottle of Green Goddess and bottle Italian dressings. Refrigerate for about 6

hours, tossing. Add halved cherry tomatoes, put in individual salad plates and garnish with bacon crumbs.

Vegetarian Chowder

1 pound white beans (lima - small white, Navy or Great Northern)

cup margarine

1 tsp. Salt

3 cups milk

16 ounce can whole kernel corn

1 cup chopped onion

1 cups celery, chopped cup flour

1/8 tsp. Pepper

16 ounce can tomatoes

pound Monterey Jack or sharp cheddar

Rinse and soak beans. Drain. In a large kettle cook beans in 6 - 8 cups hot water with salt. Cook until

tender (approximately 1 hour for limas, 2 for others). Dont drain. Saute onion and celery briefly in

butter. Blend n flour, salt, pepper. Stir in milk and bring to a boil. Add to beans and their liquid along

with remaining ingredients. Heat all to boiling. For extra zip add a few drops of bottled hot sauce. 12

generous servings. Freezes well.

Party Time!

18


31/156

Home Style Potato Salad

4 cups cooked, cubed and peeled potatoes (5 - 6 medium potatoes)

1 cup sliced celery

cup chopped onion

2 hard cooked eggs, chopped

cup pickle relish or chopped dill pickles (optional)

Mix with

1 cup mayonnaise

2 Tblsp. Vinegar

1 tsp. Salt

1 tsp. Sugar

pepper to taste ( to tsp.)

Yield: About 5 cups.

Blender Salad Dressing

cup sugar

2 Tblsp. Salt

1 Tblsp. White pepper

1 large onion

1 cup vegetable oil

1 cup vinegar

1 cup water

1 garlic (or garlic salt)

cup chopped celery

cup chopped green pepper

Put all ingredients in blender and mix well. Store in the refrigerator. Mix well before each use.

Yield: 4 cups.

19


32/156

Creamy Frozen Salad

2 cups sour cream


cup sugar

tsp. Salt

1 (9 oz.) can crushed pineapple cup cherries

cup pecans

1 banana, cut up

Blend cream. Lemon juice, sugar and salt. Stir in remaining ingredients and freeze. Note: other fruit may

be substituted for cherries and pecans.

Young Lawrence Houston Reynolds

20


33/156

Poppy Seed Dressing

1 cup salad oil

cup sugar

cup white vinegar

1 tsp. Dry mustard

tsp. Saltgrated onion

1 tap. Poppy seed

tsp. Red food coloring (optional)

Mix sugar, mustard and vinegar in mixer. Add oil gradually, the slower the better, until mixture is very

thick. Add onion to taste and poppy seed. Stir in coloring. Keep refrigerated.

Spinach Salad Dressing

3 Tblsp. Wine vinegar

6 Tblsp. Salad oil

tsp. Salt

1/8 tsp. Pepper tsp. Dry mustard

1 clove garlic - cut into half

Mix together and let stand with garlic for 30 minutes. Remove garlic. Serve with spinach. Note: Good

mixture with spinach leaves is cauliflowerettes, avocado and red onion.

Berrys House Dressing for Spinach Salad

1 cup cider vinegar

tsp. Salt

tsp. Black pepper

tsp. Garlic powder

cup sugar

1 Tblsp. Dry mustard

1 quart peanut oil

Put half the vinegar and the dry ingredients into the work bowl or a food processor. Turn on machine and

mix well. Slowly add oil. When all the oil is added, add remaining vinegar. Yield: 1 - 1 quarts.

21


34/156

Green Tomato Pickles

7 lbs. Green tomatoes5 lbs. Sugar2 vials Lillys lime4 pts. Vinegar1 tsp. Ground clove

1 tsp. Ground cinnamon1 tsp ginger1 tsp celery seeds

Slice tomatoes thin. Make 2 gallons limewater (1 gallon to a vial of lime). Pourover tomatoes and let stand for 24 hours.Drain. Let soak 4 hours in clear water.Drain again. Change bowls. Make syrupletting it come to a boil and pour overtomatoes. Let stand overnight. Nextmorning boil very slowly in syrup (10minutes). Makes 10 pints. When filling

jars run a spoon down the side of the jar.

To the right is Mary at the Alpha SigApache Ball with Lindsey Getzen in1949!

22


35/156

Chow-Chow

6 cups ground onion

6 cups ground cabbage

6 cups green tomato

12 - 15 green peppers, ground

6 red peppers cup salt

Let soak overnight - rinse and drain.

Add to vegetables and let come to a simmer

Simmer about 3 minutes

6 cups sugar

4 cups cider vinegar

2 cups water

1 Tblsp. Celery seed

2 Tbslp. Mustard seeds

Place in scalded jars. Makes 8 - 9 pints.

Datridge & Houston Reynolds

23


36/156

Teriyaki Marinade

4 Tblsp. Soy sauce

2 Tblsp. Honey

1 tsp. Ginger

2 Tblsp. Oil

1 Tblsp. Red wine1-2 cloves garlic

Combine all ingredients. Use for fish, chicken or beef.

White Wine Marinade

1 cup white wine

1 clove garlic

cup grated onion

tsp. rosemary

cup oil

2 Tblsp. Vinegar

tsp. pepper tsp. thyme

Combine all ingredients and use with chicken or pork.

Miss Lila with Jackie.

.

24


37/156

Marinade for Fish

cup freshly squeezed lemon juice

2 Tblsp. Soy sauce

tsp. Garlic powder tsp. Pepper

tsp. Hot sauce

cup olive oil

Mix first five ingredients in blender. Gradually add olive oil. Marinate for 1 hour or longer in the

refrigerator. Grill.

Rosemary Garlic Mackerel

2 Tblsp. White wine vinegar

2 Tblsp. Lite soy sauce

3 cloves garlic - minced

Combine above and marinate fish for at least one hour.

4 (4 ounce) mackerel fillets

1 tsp. Dried rosemary

tsp. Cracked pepper

Drain fish from marinade. Broil 3 inches from heat for approximately 3 minutes. Turn. Sprinkle with

rosemary and pepper. Broil approximately 5 extra minutes or until fish flakes.

50Th Anniversary

25


38/156

Barbecue Sauce

Ingredients For Approximately 6 Quarts For Approximately 1 Quart

Vinegar 2 qts. 2 cupsWorcestershire sauce 4 Tblsp. 1 Tblsp.

Tabasco 4 Tblsp. 1 Tblsp.Chili Powder 4 Tblsp. 1 Tblsp.Paprika 8 Tblsp. 2 Tblsp.Black Pepper 12 Tblsp. 3 Tblsp.Salt 12 Tblsp. 3 Tblsp.Catsup 3 small bottles to 1 small bottleMustard (dry) 3 tsp. tsp.Water (optional) 2 cups cup

Pig Slaw

2 Tblsp. Sugar12 ounces white vinegar

2 Tblsp. Water pound finely shredded green cabbage (about 1 medium head or 4 cups)

Place sugar, vinegar and water in plastic bowl and mix with wire whip until sugar is dissolved.Add shredded cabbage, mix well and cover. Refrigerate 2 hours before serving. Makes about 4

cups.To assemble:

to make the sandwich place a heaping cup of warm pig meat on bun. Place about 2tablespoons of pig slaw on meat and additional barbeque sauce on top.

Below is the beach cabin on Wrightsville Beach with Tiny, Partner, Mary and Jackie on theporch.

This picture was taken before the road to the beach!

26


39/156

Pimento Cheese

pound cheddar cheese, cubed

1 jar (2 oz.) pimento, drained

1/8 tsp. Salt

1 tsp. Lemon juice

cup mayonnaise

Grind together cheese and pimento or blend in electric blender. Blend in remaining ingredients. Makes

about 1 cups or enough for 5 to 6 sandwiches.

Mary walks the beach.

27


40/156

Marys Lime Jello

1 package lime jello

1 cup boiling water

Dissolve jello in water.

Add...

1 package Knox gelatin softened in c. waterAdd

1 sm. Package cream cheese (w/pineapple)

cup chopped celery

1 medium can crushed pineapple (not drained)

cup chopped pecans

Chill to set. You can add in cup whipped cream after the above starts to set, if desired.

28


41/156

Marinated Spinach Salad

1 tblsp. Dijon mustard

3 tblsp. Red wine vinegar

tblsp. Dried tarragon

2 tblsp. Olive oil

8 oz. Fresh mushrooms, quartered2 slices red onion

16 cherry tomatoes, cut in half

4 cups fresh spinach

3 slices Swiss cheese, cut into thin strips

Pepper

Combine first 4 ingredients, wisk. Add all vegetables but spinach, marinate 15 minutes. Top with spinach

and toss. Sprinkle with cheese and pepper.

Apple Salad

3 red delicious apples, unpeeled, chopped

1 cup grated cheddar cheese

1 cup pineapple chunks, drain and reserve juice

1 cup pecans, chopped

Sauce:

cup sugar

2 tblsp. Flour

1 egg, beaten

Reserved (1 cup) pineapple juice

Mix sauce ingredients in small saucepan, cook over medium heat until thickened, stirring constantly. Cool.

Layer fruit, cheese and nuts in a bowl. Pour cooled sauce over layers and refrigerate.

29


42/156

Vegetables and Side Dishes

Graduations..

30


43/156

Baked Cheese Grits

3 cups hot cooked grits

1 Tblsp. Butter

4 eggs, beaten

1 cup shredded sharp cheddar

cup milk

Spray 2 quart casserole with vegetable coating spray. Pour grits into mixing bowl. Stir in butter until

melted. Mix eggs - cheese, milk. Beat this mixture into grits until well mixed. Bake approximately 45

min at 350. Serve immediately.

Mr. And Mrs. Burris Reynolds

31


44/156

John Wayne Eggs

2 cans (4 ounce) green chilies, seeds removed and drained

12 ounces Monterey Jack cheese, grated

12 ounces cheddar cheese grated

Mix the above and turn into a 2 quart 12 x 8 x 2 greased dish.

Separate 4 eggs. Beat egg whites until stiff

Combine the following and fold into the beaten egg whites

4 egg yolks

2/3 cup evaporated milk

1 Tblsp. Flour

1 tsp. Salt

1/8 tsp. Pepper

Pour egg mixture over cheese and ooze through cheese with fork. Bake for 30 minutes at 325.

Top with sliced tomatoes and bake 30 more minutes.

32


45/156

Corn Stuffed Tomatoes

6 tomatoes - scoop out centers, retain cup

Saute together

cup onion chopped

1 Tblsp. Oleo

Add to reserved tomato.1 7-ounce can corn

cup cheddar cheese grated

1 Tblsp. Basil

1 Tblsp. Parsley

tsp. Pepper

tsp. Salt

sauted onion

Fill tomato shells. Bake at 350 for 15 minutes.

Potato Casserole

8 large potatoes

2 Tblsp. Onion salt

1 pint sour cream4 Tblsp. Oleo

1 cup grated cheese

Cook potatoes and mash with onion salt and sour cream. Add oleo. Put in a 2 quart casserole dish.

Refrigerate overnight. Bake at 350 for 1 hour.

33


46/156

Baked Eggplant

Mix

1 cup mayonnaise

cup milk


tsp. Salt

Dip eggplant slices in the above, then in crushed cracker crumbs. Bake 25 - 30 minutes at 350.

Broccoli Casserole

cup onions fried in 4 Tblsp. Oleoadd 2 tsp. Flour and cup water.

Cook until thick.

Add 8 ounces Cheese Whiz. Add 2 packages chopped frozen broccoli, thawed and drained. Add 3 well

beaten eggs. Top with cracker crumbs and 2 Tblsp. Melted oleo. Bake at 350 for 30 -40 minutes.

34


47/156

Broccoli Casserole

2 packages chopped broccoli

2 eggs beaten

1 cup mayonnaise

1 chopped medium onion

1 can mushroom soupsalt & pepper

cheese crackers

Mix all ingredients except broccoli and crackers. Place thawed undrained broccoli in greased casserole and

mix lightly with fork. Pour above mixture over broccoli and top with cheese crackers. Bake at 325 for 45

minutes.

35


48/156

Potato Casserole

1 2lb. Pkg. Frozen hash brown potatoes, southern style

2 cups sour cream

2 cups grated cheddar cheese

1 can cream of mushroom soup

1 medium diced onionMix all together. Bake at 350 about 45 minutes. (Maybe a little bit longer if potatoes arent browned).

Southern Corn Pudding

1 can (1lb.) cream style corn

1 Tblsp. Sugar

1 tsp. Salt

3 Tblsp. Butter, melted

5 eggs, well beaten3 cups milk

1 Tblsp. Cornstarch

1 Tblsp. Cold water

Combine corn, sugar, salt, butter, eggs and milk. Dissolve cornstarch in cold water and stir into corn

mixture. Pour into greases, shallow 2 quart baking dish. Bake at 350 about 1 hour or until custard is firm.

6 - 8 servings.

36


49/156

Spinach Artichoke Supreme

2 - 10 ounce packages frozen chopped spinach, cooked and drained

8 ounces cream cheese - softened

cup butter, melted


2 jars artichoke hearts1 cup seasoned croutons

2 Tblsp. Butter melted

In bowl mix spinach, cream cheese, cup butter, salt and pepper. Pour mixture into buttered 1 quart

casserole dish. Arrange artichoke hearts on top. Sprinkle with crumbs and spread over artichokes. Bake

at 350 for 20 - 30 minutes until bubbly. Six servings.

Bean and Corn Casserole

1 can white corn, drained

1 can French green beans, drained

1 cup chopped celery

cup sour cream

cup green pepper, chopped

cup chopped onion cup sharp cheese, grated

1 can cream of celery soup


Mix all together. Place in buttered casserole dish. Add topping of Ritz cracker crumbs that have been

stirred into 1 stick of margarine and melted in skillet. Add cup slivered almonds. Bake at 350 for 45

minutes. Serves 8.

Freezing Corn

15 cups corn

5 cups water

cup sugar

Mix together. Let stand 20 minutes. Freeze.

37


50/156

Squash CustardCasserole

2 lbs squash (yellow)1 cup mayonnaise2 eggs - beaten1 small onion, chopped tsp. Thyme1 cup grated cheese(cheddar, Monterey Jack orcombination)

Slice squash and cook withonion in salted water.Combine mayonnaise,eggs, thyme and ofcheese. Add squash andmix well. Pour into buttereddish and sprinkle with

remaining cheese. Bake375 25-30 minutes.

Left is the home inPhoenix with Partner onthe front porch!

38


51/156

Sweet Potatoes in Orange Cups

Pare and cook sweet potatoes until tender. Mash. To 2 cups solid potato add 2 Tablespoons butter and

cup milk. Beat until fluffy. Season with a pinch of salt and cup sugar. Have ready 6 orange cups from

which pulp has been removed and scraped clean. Fill with mixture. Place whole marshmallow on top of

each cup. Put into casserole and bake in hot oven 400 long enough to melt and brown marshmallow. This

casserole may be prepared ahead and placed in hot oven just before serving. A pretty garnish for a platterof roast beef, baked chicken or ham.

39


52/156

Spanish Rice

1/3 cup rice

1 cup hot water

1 cup cheese

2 cups canned tomatoes

3 Tblsp. Chopped onions2 Tblsp. Butter

Mix and bake in an uncovered dish for 2 hours.

Mulberry Lane

Grits Souffle

Bring to boil

2 cups water

1 tsp. Salt

1/8 tsp. Garlic salt

dash hot pepper sauce

Add and cook for 5 minutes

cup grits

Cook separately until thick

4 egg yolks

2 cups grated cheese

1 cup milkMix grits and milk mixture. Fold in 4 beaten egg whites. Bake at 325 for 60 - 70 minutes.

40


53/156

Squash with Tomato Sauce

1 spaghetti squash, cut in half, seeds removed and placed inside down in baking dish with about and inch

of water. Bake at 350 for about 40 minutes or until tender. While cooking, prepare sauce.

cup diced onion

cup sliced carrots1 clove garlic

1 Tblsp. oil

1 (28-ounce) can tomatoes

cup red wine

1 bay leaf

2 Tblsp. Parsley

1 tsp. Basil

1 bouillon cube

tsp. oregano

tsp. Thyme

2 cups sliced mushrooms

Saute garlic and onions in oil. Add remaining ingredients and simmer about 20 minutes. When squash isdone scrape out centers with fork and it will resemble spaghetti. Top with sauce.

41


54/156

Scalloped Tomatoes

Brown

4 Tblsp. Oleo

1 cup bread crumbs

remove from pan and saute 1 small minced onion

Mix onion with2 cups canned tomatoes

4 Tblsp. Sugar


tsp. Sweet basil

Bake at 350 for 40 minutes.

Sprinkle with bread crumbs and cheddar cheese and bake an additional 10 to 15 minutes.

Corn PuddingBeat until smooth

3 eggs yolks

3 Tblsp. Sugar

2 Tblsp. Flour

tsp. Salt

dash pepper

Beat in 1 cup milk. Add 2 cups corn. Fold in 3 beaten egg whites. Pour in buttered dish and bake at

350 for 45 minutes.

42


55/156

Eggplant Supreme

1 medium eggplant, peeled and cubed

cup sliced fresh mushrooms

2 Tblsp. Chopped onions

2 Tblsp. Chopped green peppers

2 Tblsp. Butter2 Tblsp. Flour

1 tsp. Salt

1/8 tsp. Pepper

cup half-and-half

3 Tblsp. Chopped pimento

2 slices bacon, cooked and crumbled

2 Tblsp. Buttered bread crumbs

1 Tblsp. Grated parmesan cheese.

Cook eggplant 10 minutes in a small amount of boiling water; drain well. Saute mushrooms, onion and

green pepper in large skillet until tender. Stir in four, salt and pepper. Add eggplant, half-and-half,

pimento and bacon. Stir well. Spoon mixture in a greases 1 quart baking dish. Top with bread crumbs

and parmesan cheese. Bake at 350 for 30 minutes.

Zucchini Ziti

cup chopped onions

cup oleo

Saute above and add cup chopped green pepper

3 cups peeled tomato chopped

1 tsp. Salt

tsp. Pepper

1 can mushrooms

Cover and cook for 30 - 45 minutes. Serve over cooked ziti.

43


56/156

Creamy Onions

pound small white onions ( or 2 16-ounce cans)

2 Tblsp. Flour

2 Tblsp. Oleo

tsp . salt

1/8 tsp. Pepper1 cups half and half

2 medium carrots

Boil onions until soft. Melt oleo, stir in flour and rest of the ingredients, Stir and cook until thickened.

Stir in onions.

Tugo-War-Moore

44


57/156

Zucchini Pie

3 cups grated unpeeled zucchini

1 cup Bisquick

cup parmesan cheese

cup chopped onion

2 tsp. parsley tsp. Salt tsp. Seasoned salt

tsp. Oregano

dash pepper

1 clove garlic

cup vegetable oil

4 eggs, slightly beaten

Combine all ingredients, grease pan, bake in 350 oven for 45 minutes or until done.

The Moores finally win something first and last time!

45


58/156

Acorn Squash Bake

2 acorn squash ( about 1 pounds each)

salt to taste

cup maple flavored syrup

2 Tblsp. Oleo, melted

1/3 cup pecanscut squash into inch thick slices, remove seeds and membrane. Arrange in lightly greased 13 x 9 x 2

baking dish. Sprinkle with salt. Combine syrup and oleo and pour over squash. Sprinkle with pecans.

Bake at 350 for 35 - 40 minutes or until tender. Serves 6 - 8.

Butternut Casserole

3 cups cooked, mashed butternut squash

2 Tblsp. oleo, melted


tsp. Salt

1 Tbslp. Oleo

6 cups peeled, chopped apple

cup sugar

1 cups cornflakes, coarsely crushed

cup chopped pecans

cup firmly packed brown sugar

2 Tblsp. Oleo, melted.

Combine first four ingredients, stirring well. Set aside. Melt 1 Tblsp. Oleo in skillet, add apples and

sugar. Cover and simmer 8 - 10 minutes. Drain off liquid. Stir apples into squash mixture. Spoon into

lightly greased 2 quart casserole dish. Combine remaining ingredients, stirring well and sprinkle over

squash. Bake at 350 for 20 minutes or until thoroughly heated.

46


59/156

Zippy Zucchini Bake

4 pounds zucchini, cooked 2minutes and coarsely chopped

1 pound sausage

1 cup finely crushed saltines

1 cup parmesan cheese

4 eggs, beaten

tsp. Thyme

salt and pepper

2 cloves garlic

Cook sausage with onion and agrlic. Drain

Combine remaining ingredients and spoon into 3 quart casserole. Sprinkle with cup parmesan cheese.

Bake at 350 for 1 hour.

47


60/156

Creole Eggplant

1 medium eggplant, peeled and cubed

1 medium green pepper, chopped

1 medium onion, chopped

2 cloves garlic, minced

1 (8 ounce) can tomato sauce tsp. Dillweed

tsp. Dried whole rosemary, crushed

tsp. Dried whole thyme

Combine all ingredients in a skillet. Cover and cook over low heat 15 to 20 minutes or until tender, stirring

occasionally. Yield: 6 servings.

48


61/156

Broccoli-Swiss Cheese Casserole

1 (24 ounce) carton cottage cheese

3 eggs

cup plus 2 Tblsp. Oleo

1/3 cup flour

4 cups chopped cooked broccoli

2 cups shredded Swiss cheese1 (83/4 ounce) can whole kernel corn drained

cup chopped onion

tsp. Salt

tsp. Pepper

4 drops hot sauce

1/3 cup soft bread crumbs

cup cooked crumbled bacon

Combine cottage cheese, eggs, cup oleo and flour in blender and process until smooth. Set aside.

Combine next 7 ingredients, and stir in cottage cheese mixture. Pour into lightly greased 2 quart casserole.

Saute bread crumbs in remaining 2 Tbslp. Oleo, add bacon and sprinkle over top of casserole. Bake at 350

for 45 minutes. Yield: 6 - 8 servings.

49


62/156

Stuffed Baked Potatoes

2 large baking potatoes

vegetable oil

4 slices bacon

cup chopped green onion

cup SOUR CREAM2 Tblsp. Grated parmesan cheese

tsp. Salt

tsp. White pepper

Wash potatoes and rub with oil. Bake at 400 for 1 hour or until done. Allow potatoes to cool to the touch.

Cut in half lengthwise and scoop out pulp, leaving shell intact. Mash pulp. Cook bacon crisp then

crumble, reserving 3 Tblsp. Drippings. Saute onions in drippings. Combine potato pulp, bacon, onions,

and next four ingredients. Stuff shells and sprinkle with paprika. Bake at 350 for 15 - 20 minutes.

50


63/156

Zucchini with Mozzarella

2 Tblsp. Salad oil

1 medium onion, diced

1 medium pepper, diced

1 small clove garlic, minced

1 (16 ounce) can tomatoes4 medium zucchini cut into inch slices

tsp. Salt

tsp. Sugar

tsp. Oregano leaves

tsp. Basil

1 8 ounce package mozzarella, shredded

In a 10 inch skillet heat oil and cook onion. Green pepper, garlic until tender. Add tomatoes with their

liquid and the next five ingredients. Heat to boiling. Reduce heat and simmer about 15 minutes, stirring

occasionally. Sprinkle with cheese and simmer until cheese is melted.

51


64/156

Spinach Pie Supreme

1 (10-ounce) package frozen chopped spinach

1 (3-ounce) package softened cream cheese

1 cup shredded cheddar cheese

5 eggs slightly beaten

tsp. Salt cup chopped green onion

2 Tblsp. Chopped parsley

1 unbaked pie crust

1 tomato thinly sliced

cup grated parmesan cheese

Cook spinach according to directions, drain well, set aside. Combine cream cheese, cheddar cheese, eggs,

salt onion and parsley. Beat lightly with a fork. Stir in spinach and pour into pastry shell. Arrange tomato

slices on top and sprinkle with parmesan cheese. Bake at 450 for 35 minutes or until set.

52


65/156

Garlic Mashed Potatoes

1 pounds red-skinned potatoes, scrubbed, cut in cubes, skin on

6 tblsp. Butter

6 cloves garlic, roasted (15 minutes at 450)

cup heavy cream

Salt to taste

Cook potatoes and drain. Mash with remaining ingredients.

53


66/156

Spanakopita

2 (10-ounce) package frozen chopped spinach

4 eggs slightly beaten

1 small carton cottage cheese

2 onions chopped fine4 tblsp. Butter melted

4 tblsp parmesan cheese

lb. Feta

Mix all of the above.

lb. Filo

Place 5 sheets filo on bottom of pan, butter between them. Be sure to have filo hang over edge of pan. Pour

spinach mixture over filo. Place 5 more sheets of filo, butter between them on top. Fold edges of bottom

layer of file over top to enclose filling. Freeze if desired (before baking). Bake at 350 until golden brown,

about 45 minutes.

Zimaropita

(Squash cornbread)

4 medium squash, grated

2 boxes Jiffy cornbread mix

4 eggs

1 cup milk

4 ounces feta, crumbled

8 ounces cottage cheese

1 teaspoon salt

1 stick butter, melted

Place grated squash in large bowl. Press to remove excess moisture. Add next 6 ingredients and mix. Pour

into 9x13 greased pan and spread to edges. Pour melted butter over top. Bake at 350 for 45 minutes or until

golden brown.

Greek Rice

1 cup rice

1 stick butter

2 cups chicken broth

Brown rice in melted butter. Add broth and bring to slow boil. Cover and cook until rice is tender ( about

30 minutes).

54


67/156

Main Dishes

The Sophisticate.

The Carefree

and the gullible.

55


68/156

Crab Quiche

1 cup swiss cheese

cup fresh crabmeat

onions

3 eggs

1 cup half & half tsp. Salt

tsp. Lemon rind

dry mustard

pepper

cup sliced almonds

Bake empty pastry shell at 400 for 3 minutes. Prick and bake 5 minutes longer. Cool.

Put cheese in pastry. Put crab on top, sprinkle with onions. Beat eggs, stir in remaining ingredients. Pour

into pastry shell . Bake 1 hour at 325.

Mary and Dudley Britt - 1949

56


69/156

Hot Dog Bar-B-Q

cup chopped onion

1 Tblsp. Fat

1 14 oz. Bottle hot catsup

2 Tblsp. Pickled relish

1 Tblsp. Sugar1 Tblsp. Vinegar

tsp salt

dash pepper

1 lb. Frankfurters

toasted buns

Cook onion until tender in fat. Stir in catsup, pickle relish, sugar, vinegar and seasonings. Score franks,

add to sauce. Simmer until well heated.

Feed this to a half dozen kids or so. Mary did!

Lake Waccamaw.

57


70/156

Lasagna

1 - 1 lbs. Ground beef

1 Tblsp. Salad oil

1 can tomatoes (lg. Size)

1 (8 oz.) can tomato sauce

2 envelopes spaghetti sauce mix2 cans (12 oz.) V-8 cocktail juice

1 lb. Lasagna noodles

1 pkg. (12 oz.) cottage cheese

1 pkg. (8 oz.) mozzarella cheese

2 oz. Grated Romano Cheese

Cook covered at 350 for 1 about 1 hour if noodles are uncooked - less time if precooked. Serves 12 or

more.

Flank Steak

1 beef flank steak ( 1 to lbs.)

1 small onion chopped2 Tblsp. Vinegar

cup water

2 Tblsp. Catsup


2 Tblsp. Salad oil

1 tsp. Salt

tsp. hot pepper sauce

Marinade steak in mixture overnight or at least 6-8 hours before grilling.

58


71/156

Shrimps Creole

Fresh shrimps, 1 pound

butter or margarine, 3 Tblsp.

Onion, chopped, cup

green pepper, chopped, 2/3 cup

parsley, minced, 2 Tblsp.Celery, chopped, cup

tomatoes, 1 can (1pound, 4 ounces)

tomato sauce, 1 can (8 ounces)

salt, tsp.

Red hot sauce, dash

bay leaves, 2

cooked rice, hot, 3 cups

Shell shrimps and remove dark vein along back. Rinse in cold water; drain well. (or you can use canned

or frozen de-veined shrimps.) Heat butter in saucepan or skillet; add onion and cook over low heat until

soft, about 5 minutes. Add green pepper, parsley, celery, tomatoes, tomato sauce, salt, red hot sauce and

bay leaves. Simmer, without cover, over moderate heat for 20 minutes, stirring frequently. Add shrimps,

cover and simmer 8 to 10 minutes longer, until shrimps are tender. Remove bay leaves and serve at onceon hot rice. Makes 4 servings.

Betty, Cat, Mary and Sarah Kay

59


72/156

Barbecued Beef Brisket

1 4 lb. Beef brisket

Sauce:

1 chopped onion

1 clove garlic, minced

2 Tblsp. Oil1 Tblsp. Chili powder

1 cup catsup

cup vinegar

2 Tblsp. Worcestershire sauce


1 Tblsp. Mustard

1 tsp. Cumin

Saute onion and garlic in oil until soft. Stir in chili powder and cook briefly. Add remaining ingredients.

Simmer uncovered for 20 minutes. Place foil over 13 x 9 x 2 baking pan. Place brisket in center of foil.

Spread BBQ sauce over meat. Fold ends of foil together and fold down over meat. Bake at 350 for about

3 hours or until tender. Slice meat. Skim fat off sauce and serve with meal. Can freeze.

Ft. Caswell - double dating

60


73/156

Sweet and Sour Chicken

Cut up chicken (breasts)

cup crushed pineapple, including juice

1 cup brown sugar

cup catsup

cup vinegar with garlic2 green peppers, chopped

1 medium onion, chopped

3 stalks celery, chopped

Flour and brown chicken. Put in casserole dish. Cook onion, celery and green pepper until tender and

crisp. Add pineapple, catsup, sugar and vinegar. Pour over chicken, cover, cook 1 hour at 350.

61


74/156

Leg of Lamb with Pineapple

Rub lamb with 2 tsp. Salt and pepper. Roast uncovered in 325 oven.

Sauce:

Drain 20 ounce can pineapple reserving syrup. Add water to syrup to equal 1 cup. Combine cup sugar,

1 Tblsp. Cornstarch and dash salt - add liquid and cook until thickened. Stir small amount of hot mixturein 1 slightly beaten egg yolk. Return to hot mixture - cook 1 minute. Stir in 2 Tblsp. Margarine, add

pineapple to sauce. Spoon enough on roast to glaze. Pass remaining sauce with lamb.

Russ - 10 months

62


75/156

Beef Stroganoff

1 Tblsp. Chopped parsley

1 pound onions sliced very thin (3 large)

2 pounds top round steak - cut in narrow strips the size of a little finger

1 sticks butter

1 Tblsp. Dry mustard

1 tsp. Salt tsp. Pepper

1 Tblsp. Flour

1 cup sour cream

2 bay leaves

Saute 1 pound onions slowly in 8 Tblsp butter until golden brown or about 20 minutes. Remove into a

casserole. Saute round steak in 4 Tblsp butter just long enough to turn gray and give off juice. Strain off

this juice over onions. Stir dry mustard, salt and pepper and add sour cream. Mix well, place over low

heat, cover and simmer gently for 45 minutes stirring lightly occasionally . Bury in this 2 bay leaves and

add meat. Mix well - cook on low heat for 45 minutes. Remove, cool and refrigerate over night. Fifteen

minutes before serving simmer again over low heat. Sprinkle with 1 Tblsp flour. Stir well. Then add 1

scant cup sour cream- cooking until well mixed. Serve with noodles.

Easy Brisket

1 large brisket

1 package Lipton onion soup mix

1 bottle chili sauce

1 can beer

Place brisket in baking dish sprayed with Pam. Sprinkle with soup mix. Top with chili sauce and beer.

Cover tightly with foil. Bake slowly all day to 200.

Oven Chicken

1 cup raw rice

1 can mushroom soup

1 can celery soup

1 can chicken soup

1 cut up chicken

Put raw rice in casserole. Mix soups together, add to rice. Place cut up chicken on top. Cover. Bake at

275 for 2 hours.

Oven Fried Chicken

2 - 4 pounds chicken cut up

cup sour cream



1 tsp. Celery salt

tsp. Paprika

1 cup seasoned crumbs (chips, corn flakes, bread crumbs)

2 cloves garlic (or garlic salt)

salt and pepper

Mix all dry ingredients. Mix wet ingredients. Roll chicken in crumbs after dipping in sour cream mixture.

Arrange skin side up in one layer. Bake uncovered about one hour at 350.

63


76/156

Turkey Spaghetti

1 small onion chopped fine

1 clove garlic, crushed

2 Tblsp. Olive oil

1 (28-ounce) can tomatoes, cut up

1 cups water

1 tsp. Basil1 tsp. Salt

2 cups chopped cooked turkey

cup dry white wine

In saucepan saute onion and garlic in olive oil. Stir in tomatoes and water, then basil, salt, pepper, turkey

and wine. Simmer for 45 minutes. Serve on hot cooked spaghetti.

Ham Turkey Pie

Rice shell

2 cups cooked rice

2 beaten eggs

4 Tblsp. Melted oleo

1/8 tsp. Pepper

Mix and press into 9 inch pie pan.

Combine and cook until thick

4 Tblsp. Oleo

5 Tblsp. Flour

tsp. Pepper

2 cups chicken broth

Add1 cup diced ham

1 cup diced turkey

cup mushrooms

cup chopped onion

3 Tblsp. Parsley

Pour in rice shell

Bake at 350 for 40 minutes.

Curry and Wine Sauced Chicken

64


77/156

cup dry white wine

1 tsp. Instant bouillon granules

1 clove garlic, minced

1 tsp. Curry powder

tsp. Seasoned salt

tsp. Pepper3 chicken breasts, split

1 tsp. Cornstarch

1 3-ounce can sliced mushrooms

In a 12 inch skillet, combine 1 cup water , wine and bouillon, garlic, curry, seasoned salt and pepper.

Bring to boil. Add chicken, reduce heat and cover. Simmer for 30 minutes or until tender. Remove chicken

to platter. Blend cornstarch and 2 Tblsp. Cold water. Slowly stir into pan juices. Cook and stir over low

heat until bubbly. Stir in mushrooms. Pour sauce over chicken.

Lenas Country Store & the Phoenix Post Office

Lemon Garlic Chicken

1 chicken cut up


Combine and use to baste chicken tsp. Garlic powder

cup oleo melted

1 6-ounce can lemonade

Cook on grill for 60 minutes, or bake in 350 oven.

65


78/156

Favorite Chicken

4 boned chicken breasts

cup lemon juice and butter

2 tsp. Worcestershire

2 cups sour cream

2 tsp. Soy saucegarlic, pepper, paprika and salt to taste

Combine the above and put in glass dish with chicken, covering all chicken pieces well. Cover and

refrigerate over night. Before baking remove chicken and coat with crushed crumbs. Discard remaining

sour cream mixture. Bake for 45 minutes at 350. Remove and drizzle a little melted butter over and bake

an additional 15 minutes.

Chicken Spaghetti

1 large onion

1 bell pepper (optional)

2 cans tomatoes (1 large can, 1 1 pound can)

package spaghetti

1 bunch celerygarlic salt

1 can English peas, drained

4 cups broth

mushrooms

3 whole chicken breasts

Dice and saute onion in butter. Remove and saute celery and pepper. Add garlic salt and tomatoes.

Simmer 45 minutes. Boil chicken until tender. Chill and dice. Cook spaghetti in broth until tender. Add

peas, chicken and spaghetti to sauce. Add mushrooms. Sprinkle with parmesan cheese . Bake 20 minutes

at 350.

New Hope Baptist Church, Phoenix, NC

66


79/156

Chicken Supreme

6 chicken breasts1 can mushroom soup1 small can mushrooms1 cup sour creamsalt and pepper

Sprinkle chicken with salt andpepper. Place skin side up incasserole and cover with mixture.Sprinkle with paprika. Bake 1 hour15 minutes at 350.

Mary enjoys the Spring FratDance with Carter Dawkins in1948.

67


80/156

Spicy Seafood Gumbo

1 cup vegetable oil1 cup all-purpose flour

4 medium onions, chopped8 stalks celery, chopped

3 cloves garlic, minced4 (14 oz.) cans ready to serve chicken broth2 (28 oz.) cans whole tomatoes, undrained and chopped

2 (10 oz.) packages frozen sliced okra, thawed1 pound crab claws

cup Worcestershire sauce1 Tblsp. Hot sauce

5 bay leaves cup minced fresh parsley

2 tsp. Dried whole thyme2 tsp. Dried whole basil

2 tsp. Dried whole oregano2 tsp. Rubbed sage

2 lb. Unpeeled medium sized fresh shrimp

1 qt. Standard oysters, undrained1 lb. Fresh crabmeat, drained and flaked

1 lb. Fish fillets, cut into 1 inch cubeshot cooked rice

gumbo file (optional)

Combine oil and flour in a cast iron skillet; cook over medium heat 20 minutes, stirring constantly,until roux is the color of chocolate. Stir in onion, celery, and garlic; cook 10 minutes, stirring

often. Transfer mixture to a Dutch oven. Add chicken broth and next 12 ingredients, simmering 2hours, stirring occasionally. Peel and devein shrimp. Add shrimp, oysters, crabmeat and fish toDutch oven: simmer 10 to 15 minutes. Remove and discard bay leaves. Serve gumbo over hot

rice, and if desired, sprinkle with file. Yield: 7 quarts.50

thAnniversary Celebration.

68


81/156

Chicken-Broccoli Casserole

3 chicken breast halves or the meat from one chicken

2 (10 oz.) pkgs. Broccoli

2 cans cream of chicken soup

1 cup mayonnaise

1 (1/2 pint) container of sour cream1 tsp. Curry powder


1 cup sharp cheese, grated


grated parmesan cheese

paprika

Cook chicken and debone. Cut meat into chunks. Cook broccoli according to package instructions and

drain. Mix together soup, mayonnaise, sour cream, lemon juice, curry powder, salt and pepper. Put a layer

of chicken and a layer of broccoli in a greased 3 quart casserole. Add part of the soup mixture. Sprinkle

with sharp cheese and Parmesan. Add another layer of chicken and broccoli. Top with the rest of the

soup mixture. Sprinkle with the rest of the sharp cheese and parmesan cheese. Sprinkle with paprika.

Bake at 350 for 30 minutes or until bubbly. Makes about 8 - 10 servings.

Clarkton, NC

69


82/156

Crab Cakes

1 pound crab meat

2 eggs

4 slices white bread cubed w/out crust

1 tblsp. mustard

1 tblsp. Mayonnaise1 tblsp. Worcestershire sauce

1 tsp. Old Bay

Mix all ingredients. Make into cakes. Place pat of butter on top of each cake. Place on baking sheet and

bake at 350 for 15-20 minutes.

70


83/156

Chinese Rice

Brown 1 pound ground round steak in 2 Tblsp. Oleo. Add 3 chopped onions, 1 cup celery, 1 cup raw rice.

Put all in a well greased casserole. Add 1 can mushroom soup, 3 tablespoons soy sauce,. Add to 1 cup

sour cream, 1 can chicken broth, 1 large can sliced mushrooms. Bake slowly (1 to 2 hours) at 325

stirring frequently. Add 1 cup cashew nuts last hour. Add more liquid if needed. Serves 14.

71


84/156

Pasta Sauce Raphael

2 jars (6 ounce) marinated artichoke hearts in oil

2 Tblsp. Olive oil

2 cups chopped onions (or less)

2 Tblsp. Minced garlic

tsp. Dried oregano tsp. Dried basil

1 Tblsp. Coarsely ground pepper

tsp. Salt

pinch of dried pepper flakes

1 can (28 ounces) plum tomatoes with juice

can freshly grated parmesan cheese

cup chopped parsley ( or 1 Tblsp. Dried)

Drain artichoke hearts, reserving the marinade. Heat olive oil in large saucepan. Add onions, garlic,

oregano, basil, pepper, salt, pepper flakes and reserved artichoke marinade. Saute over medium heat until

onion and garlic are soft and translucent. Add tomatoes and simmer for 30 minutes. Add artichoke hearts

and simmer 20 - 30 minutes. Add parmesan and parsley. Simmer another 5 minutes. Yield: 6 portions,

enough for 1 pound pasta.

72


85/156

Tuna Dinner Casserole

1 pkg. (6 oz.) cheddar cheese flavored crackers

2 cans (6 - 7 oz. each) tuna, drained

1 cup shredded cheddar cheese

cup chopped onion

cup chopped green pepper2 Tblsp. Diced pimiento

2 cups milk

4 eggs, lightly beaten

tsp. Dry mustard

tsp. Tabasco pepper sauce

Line baking dish with crackers. Put remaining crackers in paper or plastic bag and crush. Flake tuna with

fork. Sprinkle evenly over crackers in baking dish. Sprinkle cheese, onion, green pepper and pimento

over tuna. Combine milk , eggs, dry mustard and Tabasco. Pour over ingredients in baking dish. Sprinkle

with reserved crumbs. Bake at 325 for 40 minutes. Let stand 5 minutes before serving.

Yield: 4 - 6 servings.

Mary and Pepper.

73


86/156

Flank Steak with Wine Sauce

cup dry red wine

1 clolve garlic, crushed

1 tsp. Salt

1 tsp. Pepper

1 tsp. Dried dill1 flank steak

Combine ingredients and marinate meat for 1 - 2 hours. Remove meat, pat dry and broil or BBQ quickly to

desired doneness. Slice thinly on the diagonal. Add 1 Tblsp. Butter to sauce and heat and serve as sauce

for meat.

Chicken Cacciatore

2 pounds chicken, cut up

3 Tblsp. shortening

dash pepper

cup onions

cup celery

1 clove garlic

1 cup ketchup

1 cup water

2 Tblsp. Parsley

1 by leaf

tsp. Salt

2 Tblsp. Red wine

Saute onions and celery with garlic in shortening. Stir in ketchup and remaining ingredients. Add chicken

and simmer until chicken is done.

74


87/156

Sweet and Sour Pork

1 can (20) ounce) pineapple chunks in juice

4 tsp. Cornstarch

cup water

cup brown sugar

1 tsp. Ginger cup soy sauce

3 Tblsp. Red wine vinegar

1 Tblsp. Sherry

3 Tblsp. Vegetable oil

1 pound pork loin cubes (2 cups)

3 cloves garlic

2 cups match stick carrot strips

1 green pepper cut into strips

4 cups hot cooked rice

Drain pineapple and reserve juice. Blend cornstarch and water, stir in pineapple juice, brown sugar,

ginger, soy sauce, vinegar and sherry. Boil until thick. Remove from heat. Stir fry pork for 10 minutes.

Add garlic, green pepper and carrots and stir fry 4 more minutes. Add pineapple and sweet and sour sauce.Simmer for 5 minutes. Serve over rice.

75


88/156

Sherry Glazed Ribs

3 - 4 pounds country style ribs

cups honey

2 cups ketchup

- 1 cup chopped green pepper

1 cup sherry - 1 cup chopped onion

Mix ingredients. Brown ribs, pour off grease. Place in 13 x 9 pan and pour sauce over. Cover tightly with

foil. Cook at 275 for approximately 3 hours. Sauce is good served over rice.

Crock Pot Chicken Gumbo

1 fryer cut up

2 ribs celery

1 bay leaf

1 can Campbells Chicken Gumbo Soup

1 small onion, diced

1 small green pepper, chopped

1 tsp. Gumbo file

cup rice - 1 cup water

First put layer of onion, celery and green pepper in crock pot. Add chicken and bay leaf. Next add rice,

soup, water and file. Cook on low 6 - 8 hours or on high 2 - 4 hours. Add water as necessary.

76


89/156

Shrimp Delight

2 cups cooked shrimp (2 pounds medium)

1 cups cooked brown rice

tsp. Salt

3 Tblsp. Onion, grated

3 Tblsp. Green pepper, chopped1 cup frozen peas, cooked

tsp. Pepper


1/3 package Pepperidge Farm dressing mix

Mix all ingredients except dressing mix. Put in greased casserole and cover with mix. Bake 30 minutes at

350.

Alfredo Fettucine

1 pound linguine (flat)

tsp. Garlic puree

to can of mixed Parmesan and Romano (8 ounce can)1 stick of butter

1 pint of half and half

pepper

parsley

Cook linguine 10 - 12 minutes. Melt butter, add garlic, half and half and simmer. Pour cream mixture

over linguine. Mix in most of cheese. Sprinkle remainder on top. Sprinkle with pepper and garnish with

parsley.

Ferry Road - Holden Beach, NC

77


90/156

Southern Fried Chicken

Mom always said to let the chicken take salt , meaning wash the pieces thoroughly, salt generously and

refrigerate for several hours before frying.

1 chicken cut up, washed and salted

about 1 cup of flour2 eggs, beaten

Dip chicken in flour, then beaten egg, then flour again. Place in frying pan with oil already hot. As the

down side becomes brown, turn the pieces. Cook for about 40 minutes or until chicken sticks tender and

juices run clear, turning to prevent burning.

78


91/156

Jambalaya

Brown in 3 Tblsp. oleo

1 onion sliced

cup sliced celery

green pepper cut in pieces

1 drained can mushrooms

Blend in..3 Tblsp. Flour

1 tsp. Salt

Add

2 cups water

1/3 - cup ketchup

Add and simmer for about 5 minutes (or until shrimp is done)

1 cups cubed ham

1 cup cubed chicken or shrimp

2 tomatoes cubed

Serve with rice.

79


92/156

Crab and Mushroom Casserole

can cream of mushroom soup

can milk

1 egg

cup mayonnaise

cup seasoned stuffing1 7 ounce can crabmeat

cup sliced mushrooms

cup diced onions

3 Tblsp. Oleo

cup shredded cheese

Preheat oven to 350. Saute mushrooms and onions in oleo. Combine soup and milk with mushroom and

onion mixture. Beat in egg and mayonnaise. Stir in stuffing mix. Add crab. Pour in buttered dish. Top

with cheese. Bake 40 minutes.

80


93/156

Jackies Meatloaf

1 pounds ground beef

cup oats, quick cooking or regular, uncooked

1 tsp. Salt

tsp. Pepper

cup chopped onion1 (8-ounce) can tomato sauce

1 egg, beaten

Combine and pack into a 8 x 4 x 2 loaf pan. Bake at 350 for 1 hour.

81


94/156

Crab Imperial

fresh green pepper, finely diced

2 tsp. Pimento

1 tsp. Dry mustard

tsp. Salt

tsp. White pepper1 egg

1/3 cup mayonnaise

2 Tblsp. Melted butter

1 pound fresh backfin lump crab

Combine then divide into 4 portions and place in separate casseroles. Coat lightly with additional

mayonnaise and sprinkle with paprika. Bake at 300 for 20 minutes. Yield: 4 servings.

Sweet and Sour Meatballs

1 pound ground beef

1 tsp. Salt

tsp. Pepper

Combine and form into meatballs. Brown in oil.

1 (20 ounce) can pineapple slice (drain, reserve liquid)

cup sliced sweet pickles

1 Tblsp. Pickle juice

1 Tblsp. Cornstarch

Combine above (except pineapple slices) and add to meatballs. Cook and stir until sauce thickens and is

clear. Add pineapple slices. Cover and cook 5 more minutes. Yield: 4 servings.

82


95/156

Sweet and Sour Brisket

1 tsp. Salt3 lbs. Beef brisket2 Tblsp. Salad oil

1 C. boiling beef broth

3 Tblsp. Worcestershire sauce C. water2 Tblsp. Cornstarch2 Tblsp. Lemon juice

1 (16 oz.) Can whole cranberry sauceHere young Jackie is enjoying the porch on the family beach cabin on Wrightsville Beach.

83


96/156

Beef Burgundy

1 pound sirloin tip (chuck or stew)

2 Tblsp. Flour

dash dry mustard

2 Tblsp. Oleo

cup chopped onion1 (2 ounce) can sliced mushrooms

1 (10 ounce) can condensed consomm

cup red wine


chopped parsley

cooked rice

Cut sirloin across the grain in slices about 1/8 inch thick; sprinkle with flour and mustard. In skillet brown

meat in butter; add onion and mushrooms, cook a few minutes longer. Stir in consomm, wine and

Worcestershire sauce. Simmer about 15 minutes or until sauce is thick. Stir now and then. Serve with

rice.

84


97/156

Chicken Chow-Mein Noodle Casserole

1 can condensed chicken rice soup

1 can cream of chicken soup

1 cup chicken, cubed

1 can small onions drained

1 6-ounce can chow mein noodles2/3 cup grated sharp cheese

1 cup bread crumbs

oleo

Mix soups and heat. Add chicken and onions. Heat again. Put a layer of noodles in a greased casserole.

Add soup and chicken mixture. Add more noodles then soup. Top with cheese and bread crumbs dotted

with butter. Bake at 375 for about 30 minutes.

85


98/156

London Broil

3 cloves garlic, minced

cup soy sauce

2 tblsp. Oil

2 tblsp. Ketchup

1 tsp. Oregano1 tsp. Pepper

2 lbs. Round steak

Mix first 6 ingredients. Place steak and marinade in plastic sealable bag for 8 hrs. grill 5-8 minutes per

side, do not overcook. Slice across the grain.

Shrimp Pilaf

4 slices bacon

1 cup rice, 2 cups water

3 tblsp. Butter

cup celery - chopped

2 cups peeled and cleaned shrimp2 tblsp. Green pepper chopped

Salt and pepper to taste


1 tblsp. Flour

Fry bacon. Set aside bacon, add grease to water for rice. Cook rice. In another pan melt butter and saut

celery and green pepper until tender. Coat shrimp in Worcestershire sauce then flour. Add shrimp to pan

with celery and pepper. Cook until shrimp done. Add shrimp mixture and crumbled bacon to rice.

86


99/156

Crockpot Chicken Cacciatore

1 package boneless skinless chicken thighs (1.25 lbs.)

1 jar (4.5 oz.) mushrooms

1 6 oz. Can Italian style tomato paste

1 14 oz. Can chicken broth

cup dry white wine1 dried bay leaf

tsp. Dried sage

tsp. Dried thyme

1 tblsp. Cornstarch

Shredded parmesan cheese

Combine all but thyme, cornstarch and cheese in crockpot. Cook on low 8-10 hrs. Before serving remove

chicken and thicken sauce with cornstarch, stir in thyme. Remove bay leaf, return chicken to pot and shred

chicken to bite size pieces with a fork. Serve over spaghetti and sprinkle with cheese.

Crockpot White Chicken Chili with Hominy

1 package boneless skinless chicken thighs (1.25 lbs.)2 cans (15.8 oz each) great northern beans, rinsed and drained

1 (15.5 oz.) can white hominy, drained

1 pkg.(1.25 oz.) taco seasoning mix

1 (4.5 oz.) can chopped green chiles

1 can cream of mushroom soup

Sour cream

Combine all but sour cream in crockpot. Cook on low 8-10 hrs. Before serving shred chicken to bite size

pieces with a fork. Serve with sour cream.

Crockpot Southwestern Pot Roast

1 (3 lbs.) beef boneless arm roast, trimmed of fat

2 tblsp. flour

8 small red potatoes, cut in half

1 lb. Baby cut carrots

1 jar (16 oz.) Salsa

Place beef in crockpot, coat with flour. Place potatoes on and around beef. Pour salsa over all. Cook on

low 8-10 hrs. Remove beef and vegetables to platter and spoon sauce from crockpot over all.

Crockpot Beef Stroganoff

2 lbs. beef stew meat

1 large onion chopped

2 cans cream of mushroom soup

2 jars (4.5 oz.) mushrooms, drained

Pepper to taste

1 (8oz.) pkg. Cream cheese, cubed

1 container (8 oz.) sour cream

Place all but cream cheese and sour cream in crockpot, Cook on low 8-10 hrs. Just before serving melt

cream cheese in crockpot and stir in sour cream. Serve over egg noodles.

87


100/156

Desserts

Jackies Grand-kidsoldest to youngest.

88


101/156

German Chocolate Cheesecake

1 (8 ounce) package chocolate wafers, crushed (1 cups)

cup plus 2 Tblsp. Butter or margarine, melted

3 (8-ounce) packages cream cheese softened

1 cups sugar

3 Tblsp. Cake flour tsp. Salt

4 eggs

1 (4-ounce) package Germans sweet baking chocolate, melted

cup evaporated milk

1 tsp. Vanilla extract

topping (recipe follows)

toasted coconut (optional)

pecan halves (optional)

chocolate curls (optional)

Combine wafer crumbs and butter, mixing well. Press into bottom and 1 inches up the sides of a 9 inch

springform pan, and set aside. Beat cream cheese at medium speed of mixer until light and fluffy.

Gradually add sugar, flour and salt, mixing well. Add eggs, one at a time, beating well after each addition.

Add chocolate, milk and vanilla, mix well. Spoon into prepared pan and bake at 325 for 1 hour. Removefrom oven, cool for 15 minutes. Loosen sides of cheesecake from sides of pan with spatula. Cool 30

minutes, remove sides of pan. Spread with topping, leaving 1 inch of cheesecake showing around outside

edge. Cover and chill for 8 hours. Garnish with toasted coconut, pecans and chocolate curls if desired.

Yield: 10 - 12 servings.

Topping:

2 tsp. Cornstarch

cup sugar

2/3 cup evaporated milk

cup butter or margarine, melted

cup chopped pecans

cup flaked coconut


Combine cornstarch and sugar in a saucepan. Gradually add milk and butter. Cook over medium heat,

stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove

from heat. Stir in coconut, pecans and vanilla. Cool. Yield: 1 1/3 cups.

89


102/156

Justins Favorite Chocolate Mint Cookies

cup butter or margarine

1 cups firmly packed brown sugar

2 Tblsp. Water

1 (12 ounce) package semisweet chocolate chips

2 large eggs2 cups all purpose flour

1 tsp. Baking soda

tsp. Salt

about 1 pound Andes or other chocolate mints

Heat butter, sugar and water in a large heavy saucepan over low heat until butter is melted. Add chocolate

chips and cook, stirring, until partially melted. Remove from heat and continue stirring until chocolate is

completely melted. Pour into a mixing bowl and let stand about 10 minutes to cool slightly. With mixer at

medium speed, beat in eggs one at a time. Reduce speed to low and add dry ingredients, beating just until

blended. Refrigerate about 1 hour. Preheat oven to 350. Line 2 cookies sheets with foil. Roll teaspoons

of dough into balls. Place about 2 inches apart on cookie sheets. Bake 12 to 13 minutes. Remove from

oven and immediately place a mint on each hot cookie. Swirl melted mint over cookie.

90


103/156

Germans Sweet Chocolate Angel Pie

Meringue Shell

Combine 2 egg whites, 1/8 tsp. Salt, tsp. Cream of tartar. Add cup sugar, 2 tablespoon at a time.

Continue beating until very stiff. Fold in cup finely chopped nuts and teaspoon vanilla.

Spoon into slightly greased pie plate.

Bake in slow oven (300).

Chocolate Angel filling:

Place 1 package Bakers German Sweet Chocolate and 3 tablespoon water in saucepan. Stir until

chocolate is melted. Cool until thickened. Add 1 teaspoon vanilla. Whip 1 cup whipping cream. Fold

chocolate mixture into cream. Pile into shell.

Prophets Frolic - 1949, John Gibson

Mock Pecan Pie

Combine

20 Ritz crackers

cup sugar cup chopped nuts

In a separate bowl combine

3 egg whites - stiffly beaten

tsp. Cream of tartar

cup sugar

1 tsp vanilla

Fold last mixture into first. Bake 20 minutes at 375. Top with whipped cream and grated chocolate. Best

if refrigerated overnight.

91


104/156

Crunchy Coconut Squares

pound butter, at room temperature

cup brown sugar

1 cup flour

Mix above and spread into greased 8 x 12 or 9 x 10 pan. Cook in 350 oven for 10 minutes.

1 cup brown sugar

2 Tblsp. Flour tsp. Salt


2 eggs

1 cup fresh grated coconut or 1 can (4 ounce) Bakers Southern Style Coconut

Combine and spread over baked mixture. Bake 15 - 20 minutes more.

White Chocolate Apricot Brownies

4 (1 ounce) squares Bakers Premium White Chocolate Baking Squares

1 cup butter

4 eggs

tsp. Salt

2 cups sugar

1 tsp. Vanilla1 cups flour

tsp. Baking powder

tsp. Ground cinnamon

cup lightly toasted walnuts

cup coarsely chopped dried apricots

2 (1 ounce) squares Bakers Premium White Chocolate Baking Squares

Preheat oven to 350. Grease bottom only of 13 x 9 pan. Melt butter and white chocolate over low heat,

stirring frequently. Cool to room temperature. In a large mixing bowl, beat the eggs and salt until fluffy.

Gradually beat in the sugar and vanilla. Combine the flour, baking powder and cinnamon in a medium

bowl. Gently fold the cooled chocolate mixture into the beaten eggs and sugar. Add dry ingredients.

Continue mixing until blended. Stir in toasted walnuts and apricots. Spread the batter evenly into pan.

Bake about 35 - 40 minutes, until golden brown. Cool. Melt remaining chocolate and drizzle over top.

92


105/156

Candy Crust Mint Pie

2/3 cup semi-sweet chocolate morsels

3 Tblsp. Butter

2 cups rice crispy cereal

1 quart mint chocolate chip ice cream (softened)

Combine chocolate morsels and butter - melt together. Add cereal and stir well. Line a pie pan with foil -

put circle of waxed paper over foil in bottom of pie pan. Cool. Invert crust onto the back of another pie

pan. Remove foil and wax paper. Return crust to original pan. Spread ice cream into crust and freeze

until firm. Garnish if desired. One 9 inch pie.

93


106/156

Blueberry Lemon Tea Bread

cup margarine

1 1/3 cup sugar


2 tsp. Baking powder

tsp. Salt2 large eggs

cup milk

1 cups blueberries

cup fresh lemon juice

Cream margarine and 1 cup sugar until blended, . Increase to medium speed - beat until light and fluffy,

about 5 minutes. Combine flour, baking powder and salt. Reduce speed to low. Add eggs, 1 at a time,

blend after each. Alternately add flour mixture and milk. Gently stir in blueberries (cover with a small

amount of flour mixture). Spoon into 9 x 5 loaf pan. Bake 1 hour and 5 minutes or until checks done.

Cool on wire rack. With skewer pick top and sides of warm cake. Mix lemon juice and 1/3 cup sugar.

With a pastry brush - brush top and sides of warm cake with glaze. 16 servings.

Sisters

94


107/156

Lemon Chess Pie

Cream

stick butter

1 cup sugar

add

3 egg yolks - beat well

juice of lemon and rindBeat egg whites until stiff and add to the above. Pour into unbaked crust and bake at 350 for 30 minutes.

President Eisenhowers Pumpkin Pie

3 cups canned pumpkin

1 cup granulated sugar

1 cup cream

3 Tblsp. Molasses

3 tsp. Cinnamon

1 tsp. Nutmeg

1 cups light brown sugar

5 eggs, slightly beaten

cup milk

tsp. Ginger1 tsp. Salt

2 unbaked pie crusts

Combine all ingredients. Beat with electric mixer until fluffy. Pour into shells. Bake at 425 for 20

minutes. Reduce to 325 for 35 minutes or until knife comes out clean.

Fresh Raspberry Pie

1 cup sugar

1 cup water

1 quart whole raspberries

2 rounded Tblsp. Cornstarch

1 package raspberry jello

Mix sugar, cornstarch and water and boil until clear. Mix in jello. Fill baked crust with berries and pour

other mixture over. Let set.

National Honor Society Members includes Jackie and Mary.

95


108/156

Lemon Mousse Cake

6 dozen homemade lady fingers or 3 packages of old lady fingers (without cream filling)

1 cup sugar

3 Tblsp. Cornstarch

cup freshly squeezed lemon juice

1 cups cold water3 large eggs plus 2 eggs yolks, lightly beaten

1 sticks unsalted butter, room temperature

2 egg whites (see note at end).

Place a 9-inch circle of parchment paper in the bottom of a 9-inch springform pan. Line the edge of the

pan with a circle of lady fingers standing straight up the sides. Place a layer of lady fingers in the bottom

of the pan to form a crust, smooth side down. In a heavy stainless steel or copper saucepan (do not use

anything else because it will make your custard turn gray), combine sugar, cornstarch, lemon juice, water

and eggs. While stirring constantly, bring to a barely boil over medium heat ( this will take 15 - 20

minutes). When it comes to a barely boil, continue to cook and to stir for 2 minutes. (Note: It is

important to stir constantly and make sure heat is not too high or custard will scorch.) Remove from heat

and allow to cool for 30 minutes. After 30 minutes, beat in room temperature butter, 2 tablespoons at a

time, with a wire whisk until fully incorporated. Beat the 2 egg whites until still and gently fold them intothe lemon mixture. Gingerly spoon half the mousse onto the bottom layer of lady fingers. (Note: Do not

pour mousse onto lady fingers, or it will make your lady fingers float off the bottom). Place another layer

of lady fingers over the mousse to form the center layer. Gingerly spoon remaining lemon mousse on top

of center layer. Cover the top with a third layer of lady fingers. Gently tap the pan to set the mousse.

Cover the top with plastic wrap. Refrigerate the cake for 24 hours before unmolding and serving. To

unmold: Remove the plastic wrap and release the sides of springform pan. Place paper decorative plate on

top of cake and turn cake upside down. Remove the bottom of the cake pan and the parchment paper. To

serve: This cake can be served as is or with a dollop of freshly whipped cream. (Note: this recipe

includes uncooked egg white. The U.S. Department of Agriculture has warned of risks of salmonella

poisoning from uncooked eggs.)

96


109/156

Key Lime Pie With Cooked Filling

8-inch graham cracker crust

4 egg yolks

cup sugar

cup fresh Key lime juice, or to taste

2 cups heavy whipping cream, divided (unwhipped)1 Tblsp. Confectioners sugar

tsp. Vanilla

Whisk egg yolks with sugar in top of double boiler. Set over simmering heat and whisk in lime juice.

Cook, stirring often, about 10 minutes or until mixture is thick enough to coat a spoon. Remove from

heat, cover and refrigerate until mixture is cool and thick but not stiff, about an hour. Whip 1 cup cream to

very stiff stage, then fold into the lime filling. Pour into prepared graham cracker crust and chill

thoroughly. Just before serving, whip remaining cup to soft peak stage, then beat in sugar and vanilla.

Ladle whipped cream generously over individual servings of pie. Serves 8. Note: If using fresh Key

limes, suggestion is to use cup juice. If using bottled Key lime, or fresh Persian lime juice, use 1/3 cup

of juice.

97


110/156

Lemon Sponge Custards

Butter or margarine, 2 Tblsp.Sugar. 2/3 cup

eggs, 2

lemon rind, grated, 1 tsp.lemon juice, 2 tblsp.Flour, 2 tblsp.

Milk, 1 cup or cup evaporated milk and cup water

Cream butter; add sugar and cream well. Separate egg whites from yolks; beat whites until stiffbut not dry. Set aside. Beat egg yolks until thick and lemon colored. Add to the creamed

mixture with lemon rind and juice; beat thoroughly. Fold in flour, stir in milk, then fold in beatenegg whites. Pour into 4 custard cups (3/4 cup size). Set cups in a baking pan containing inch

of hot water. Bake in moderate oven at 375 for 30 - 35 minutes. Chill. Makes 4 servings.

Mabel in 1959.

98


111/156

Russ Favorite Oatmeal Cookies

3 cups quick or old-fashioned oats, uncooked

1 cup all-purpose flour

1 tsp. Salt

tsp. Baking soda

cup shortening1 cup firmly packed brown sugar

cup white sugar

1 egg

cup water

1 tsp. Vanilla

Heat oven to 350 degrees. Grease cookie sheet. Combine oats, flour, salt and baking soda. In a separate

large bowl, beat together shortening, sugars, egg, water and vanilla until creamy. Add dry ingredients.

Mix well. Add up raisins. Drop by rounded teaspoons onto prepared cookie sheets. Bake 12 to 15

minutes.

The Motley Crew.

99


112/156

Spice Cake

2 cup sifted cake flour


tsp. Baking soda

tsp. Cloves

tsp. Cinnamon tsp. Salt

cup Butter or margarine

cup packed brown sugar

1 cup granulated sugar

1 tsp. Vanilla

1 cup buttermilk

3 eggs

Sift together dry ingredients. Cream butter with sugar (brown first). Add unbeaten eggs and vanilla. Add

dry ingredients alternately with milk. Bake at 350. For icing combine

1/3 cup brown sugar

4 Tblsp. Milk

4 Tblsp. Butter

Cook 1 minute. Thicken with powdered sugar.

100


113/156

Strawberry Freeze

1 sticks butter or margarine

1 cup flour

cup brown sugar

cup chopped nuts

2 egg whites, beaten

1 cup sugar2 cups sliced strawberries


1 cup heavy cream, whipped

Melt butter in a 9 inch square or 9 x 11 pan. Add flour, brown sugar and chopped nuts and spread evenly

over bottom of pan. Bake 20 minutes in 350 oven, stirring every 5 minutes making crumbs. Take out

cup. Beat egg whites and gradually add sugar, add strawberries and lemon juice, beating until fluffy. Fold

in whipped cream. Pour mixture over crumbs and sprinkle cup of reserved crumbs over top. Freeze.

Cut into squares and garnish with whole berry.

Fresh Strawberry Cake

3 cups flour


1 cup sugar

1 tsp. Salt

1 cup soft butter

4 eggs

2/3 cup milk

2 tsp. Vanilla

1 cup fresh strawberries, chopped, cup chopped walnuts

Sift flour, baking powder, sugar and salt together. Add butter, 2 of the eggs, milk and vanilla. Beat until

blended. Add remaining 2 eggs. Beat well. Fold in strawberries and nuts. Turn into well greased 9 inch

tube pan. Bake at 375 for 1 hour 15 minutes or until done. Cool. Drizzle strawberry glaze over cake.Strawberry Glaze

1 egg yolk, beaten

1 Tblsp. Soft margarine

1 cup confectioners sugar

cup crushed strawberries

Combine first three ingredients until well blended and add berries.

101


114/156

Strawberry Yum-Yum

102


115/156

Carmel Nut Pound Cake

1 cup butter

cup shortening

1 pound package light brown sugar

1 cup white sugar

5 eggs tsp. Baking powder

tsp. Salt


1 cup milk

1 Tblsp. Vanilla extract

southern sisters

Documents