Bertha Overby Arthur

Mama's recipes

Collected from friends and family over the past ninety years!

May 22, 2008

Overby Plantation

Kenbridge, Virginia 23944

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BREADS

COOKIES AND CANDIES

CAKES

CANNING AND PRESERVES

MEATS

PICKLES

DRINKS

SALADS AND DRESSINGS

VEGETABLES

PIES AND PUDDINGS

ALPHABETICAL LISTING





















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AMBER MARMALADE 4

ANGEL FOOD CAKE 57

APPLE CRUNCH 79

APPLE NUT LOAF 49

APPLE PIE 66

APPLE SAUCE FRITTERS 20

APPLE SAUCE PIE 74

AUNT TEXAS' POUND CAKE 60

BAKED BEANS 16

BAKED CUSTARD 77

BANANA BREAD 5

BANANA BREAD 49

BANANA CAKE 59

BANANA PIE 72

BANANA SPLIT CAKE 58

BEAN SALAD 31

BEEF OKRA AND TOMATOES 38

BEEF ROLLS 39

BEET SALAD 37

BERRY JAM 3

BERTHA'S CAKE 45

BISCUITS 6

BLUEBERRY MUFFINS 11

BLUEBERRY PIE 69

BOILED SALAD DRESSING 14

BREAD PUDDING 79

BROCCOLI CASSEROLE 22

BROWN SUGAR COOKIES 82

BROWN SUGAR PIE 66

BROWNED BUTTER FROSTING 64

BUCKEYES 79

BUTTERSCOTCH CAKE DE LUXE 52

BUTTERSCOTCH SUPREME 78

CAKE ICING 65

CAKE TOPPING 61

CAMP APASUS COOKIES 84

CANDIED POPCORN AND PEANUTS 91

CANNED PEACHES 27

CANNED PEARS 28

CANNED PLUMS 27

CANNING ASPARAGUS 28

CANNING STRINGBEANS 28

CANNING TOMATOES 28

CARAMEL FROSTING 63

CARAMEL NUT POUND CAKE 50

CARROT CAKE 58

CELERY AND RICE SOUP 23

CHEESE CAKE 47

CHEESE CAKE 48

CHERRY PIE 66

CHERRY PIE 73

CHERRY SALAD 33

CHESS PIE 70

CHICKEN AND DRESSING 41

CHICKEN CASSEROLE 44

CHICKEN PASTRY 42

CHICKEN POT PIE 43

CHICKEN SALAD 44

CHOC MARSHMALLOW DROPS 84

CHOC PEANUT BUTTER BALLS 91

CHOCOLATE PIE 68

CHOCOLATE SAUCE 65

CHOW MEIN CANDY 89

CITRUS GLAZE 77

COBBLER 100

COCOANUT PIE 73

COCONUT CHRISTMAS CANDY 90

COLA SALAD 35

COLE SLAW DRESSING 15

CONGEALED SALAD 36

COOKIES 81

CORN STEW 21

CORNBREAD 8

CORNBREAD BALLS 6

CRANBERRY RELISH 33

CREAM CHEESE FROSTING 61

CREAMY CHOCOLATE PIE 66

CUCUMBER CHIPS 29

DATE BALLS 88

DATE NUT LOAF 46

DAVID'S MEAT LOAF 39

DELICIOUS LEMON PIE 72

DILL PICKLE 25

DOUBLE RICH CHOCOLATE CAKE 52

DOUBLE TREAT COOKIES 86

DREAM PIE 70

DUTCH STYLE GREEN BEANS 18

EGG NOG 2

FANCY FRUIT TART 75

FAST FUDGE 88

FILLING 61

FIVE CUP SALAD 32

FOUR LAYER DESERT 80

FRESH APPLE CAKE 56

FRESH FRUIT DIP 32

FRESH STRAWBERRY PIE 71

FRIED RICE 16

FROZEN CUCUMBERS 47

FRUIT CAKE 53

FRUIT SALAD 92

FRUIT SALAD DRESSING 34

FUDGE CAKE 51

GERMAN CHOCOLATE CAKE 54

GLAZE 61

GLAZED CARROTS 19

GRAPE JUICE 29

GREEN TOMATO PICKLE 26

HAM-POTATO PATTIES 43

HARVARD BEETS 16

HAWAIIAN CHEESE BALL 78

HOT FUDGE SAUCE 65

HOT POTATO SALAD 20

HUSH PUPPIES 8

ICE BOX DESERT 80

ICE CREAM CUSTARD 78

ICEBOX PIE 68

JAM SANDWICH COOKIES 83

JAPANESE FRUIT PIE 70

JELL-O SALAD 36

JUMBO RAISIN COOKIES 85

KARO FAT-FREE OATRAISIAN 81

LEMON JELL-O CAKE 55

LEMON PIE 71

LIME SALAD 31

LOW CALORIE PARTY ROLLS 7

LOW FAT LEMON MERINGUE PIE 69

MARTHA WASHINGTONS 87

MEAT LOAF 41

MERINGUE 73

MOLASSES COOKIES 85

MUFFINS 13

MULLED CIDER 1

NEVER FAIL ROLLS 9

NEW YORK WALDORF SALAD 35

NOODLES 12

NUTTY POUND CAKE 50

OATMEAL APPLESAUCE BREAD 59

OATMEAL BREAD 10

OATMEAL CAKE 55

OATMEAL PIE 67

OVER NIGHT SALAD 33

OZARK SPOONBREAD 11

PANCAKES 10

PARTY MIX 89

PECAN PIE 68

PECAN PUFFS 80

PEPPER STEAK / MICROWAVE 40

PINEAPPLE ORANGE SALAD 34

PINK PARTY PUNCH 2

PIZZA SAUCE 18

POPPY SEED DRESSING 14

POTATO CASSEROLE 15

POTATO CUSTARD PIE 75

POTATO PANCAKES 21

POTATO SOUP 21

POTATOES/CARROTS AU GRATIN 22

POUND CAKE 45

PRIZE WINNER LEMON PIE 71

QUICK CARAMEL FROSTING 62

QUICK OATMEAL PIE CRUST 73

QUICK YELLOW CAKE 56

RAISIN BREAD 9

REFRIGERATOR COOKIES 83

RICE KRISPIES CANDY 90

RICE PUDDING 92

RICH CHOCOLATE FROSTING 63

ROLLS Virgie Gillispie 4

ROOKIE COOKIES 82

RUSSIAN TEA 1

SALAD 37

SAUCE FOR CAKE 62

SAUERKRAUT 26

SAUSAGE BALLS 38

SEAFOAM ICING 64

SEVEN MINUTE FROSTING 60

SKILLET SWEET POTATOES 17

SNOW DROP COOKIES 86

SPANISH RICE 42

SPAGHETTI SAUCE 19

SPONGE CAKE 48

SPOON BREAD 5

SQUASH FRITTERS 15

SQUASH PICKLE 24

STEAMED APPLES 77

STEWED TOMATOES 17

STRAWBERRY JAM 3

STRAWBERRY PIE 92

SUGAR COOKIES 81

SUGAR PLUMS 90

SUMMER AMBROSIA 37

SUMMER DILL PICKLES 24

SWEET CUCUMBER PICKLES 23

SWEET DOUGH 5

SWEET POTATO PIE 74

SWEET POTATO PUDDING 77

SWEETENED CONDENSED MILK 1

SWEET POTATO BISCUITS 13

SWEET POTATO PIE (Favorite) 67

SWEET POTATO PUDDING 76

TAPIOCA CREAM 76

TEN DOLLAR FRUIT PIE 69

TEXAS JAM CAKE 47

TEXAS MILLIONAIRES 87

TOLL HOUSE PIE 74

TOMATO SAUCE / SPAGHETTI 30

TWO PIES 67

UPSIDE DOWN CAKE 46

VEGETABLE MEAT LOAF 40

VINEGAR PIE 72

WATERMELON RIND PICKLES 30

YEAST BISCUITS TO FREEZE 12

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Breads

BANANA BREAD 5

BISCUITS 6

BLUEBERRY MUFFINS 11

CORNBREAD 8

CORNBREAD BALLS 6

HUSH PUPPIES 8

LOW CALORIE PARTY ROLLS 7

MUFFINS 13

NEVER FAIL ROLLS 9

NOODLES 12

OATMEAL BREAD 10

OZARK SPOONBREAD 11

PANCAKES 10

RAISIN BREAD 9

ROLLS Virgie 4

SPOON BREAD 5

SWEET DOUGH 5

SWEET POTATO BISCUITS 13

YEAST BISCUITS TO FREEZE 12

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Cookies and Candies

BROWN SUGAR COOKIES 82

CAMP APASUS COOKIES 84

CHOC MARSHMALLOW DROPS 84

COOKIES 81

DOUBLE TREAT COOKIES 86

FAST FUDGE 88

JAM SANDWICH COOKIES 83

JUMBO RAISIN COOKIES 85

JUMBO RAISIN COOKIES 85

KARO FAT-FREE OATRAISIAN 81

MARTHA WASHINGTONS 87

MOLASSES COOKIES 85

REFRIGERATOR COOKIES 83

ROOKIE COOKIES 82

SNOW DROP COOKIES 86

SUGAR COOKIES 81

TEXAS MILLIONAIRES 87


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Cakes

ANGEL FOOD CAKE 57

APPLE NUT LOAF 49

AUNT TEXAS' POUND CAKE 60

BANANA BREAD 49

BANANA CAKE 59

BANANA SPLIT CAKE 58

BERTHA'S CAKE 45

BROWNED BUTTER FROSTING 64

BUTTERSCOTCH CAKE DE LUXE 52

CAKE ICING 65

CAKE TOPPING 61

CARAMEL FROSTING 63

CARAMEL NUT POUND CAKE 50

CARROT CAKE 58

CHEESE CAKE 47

CHEESE CAKE 48

CHOCOLATE SAUCE 65

CREAM CHEESE FROSTING 61

DATE NUT LOAF 46

DOUBLE RICH CHOCOLATE CAKE 52

FILLING 61

FRESH APPLE CAKE 56

FROZEN CUCUMBERS 47

FRUIT CAKE 53

FUDGE CAKE 51

GERMAN CHOCOLATE CAKE 54

GLAZE 61

HOT FUDGE SAUCE 65

LEMON JELL-O CAKE 55

NUTTY POUND CAKE 50

OATMEAL APPLESAUCE BREAD 59

OATMEAL CAKE 55

POUND CAKE 45

QUICK CARAMEL FROSTING 62

QUICK YELLOW CAKE 56

RICH CHOCOLATE FROSTING 63

SAUCE FOR CAKE 62

SEAFOAM ICING 64

SEVEN MINUTE FROSTING 60

TEXAS JAM CAKE 47

UPSIDE DOWN CAKE 46


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Canning / Preserves

AMBER MARMALADE 4

BERRY JAM 3

CANNED PEACHES 27

CANNED PEARS 28

CANNED PLUMS 27

CANNING ASPARAGUS 28

CANNING STRINGBEANS 28

CANNING TOMATOES 28

GRAPE JUICE 29

STRAWBERRY JAM 3

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Meats

BEEF OKRA AND TOMATOES 38

BEEF ROLLS 39

CHICKEN AND DRESSING 41

CHICKEN CASSEROLE 44

CHICKEN PASTRY 42

CHICKEN POT PIE 43

CHICKEN SALAD 44

DAVID'S MEAT LOAF 39

HAM-POTATO PATTIES 43

MEAT LOAF 41

PEPPER STEAK / MICROWAVE 40

SAUSAGE BALLS 38

SPANISH RICE 42

TOMATO SAUCE / SPAGHETTI 30

VEGETABLE MEAT LOAF 40


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Pickles

CUCUMBER CHIPS 29

DILL PICKLE 25

GREEN TOMATO PICKLE 26

SAUERKRAUT 26

SQUASH PICKLE 24

SUMMER DILL PICKLES 24

SWEET CUCUMBER PICKLES 23

WATERMELON RIND PICKLES 30

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Drinks

EGG NOG 2

MULLED CIDER 1

PINK PARTY PUNCH 2

RUSSIAN TEA 1

SWEETENED CONDENSED MILK 1


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Salads/Dressings

BEAN SALAD 31

BEET SALAD 37

BOILED SALAD DRESSING 14

CHERRY SALAD 33

COLA SALAD 35

COLE SLAW DRESSING 15

CONGEALED SALAD 36

CRANBERRY RELISH 33

FIVE CUP SALAD 32

FRESH FRUIT DIP 32

FRUIT SALAD 92

FRUIT SALAD DRESSING 34

JELL-O SALAD 36

LIME SALAD 31

NEW YORK WALDORF SALAD 35

OVER NIGHT SALAD 33

PINEAPPLE ORANGE SALAD 34

POPPY SEED DRESSING 14

SALAD 37

SUMMER AMBROSIA 37

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Vegetables

APPLE SAUCE FRITTERS 20

BAKED BEANS 16

BROCCOLI CASSEROLE 22

CELERY AND RICE SOUP 23

CORN STEW 21

DUTCH STYLE GREEN BEANS 18

FRIED RICE 16

FROZEN CUCUMBERS 47

GLAZED CARROTS 19

HARVARD BEETS 16

HOT POTATO SALAD 20

PIZZA SAUCE 18

POTATO CASSEROLE 15

POTATO PANCAKES 21

POTATO SOUP 21

POTATOES/CARROTS AU GRATIN 22

SKILLET SWEET POTATOES 17

SPANISH RICE 42

SPAGHETTI SAUCE 19

SQUASH FRITTERS 15

STEWED TOMATOES 17


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Pies and Puddings

APPLE CRUNCH 79

APPLE PIE 66

APPLE SAUCE PIE 74

BANANA PIE 72

BLUEBERRY PIE 69

BREAD PUDDING 79

BROWN SUGAR PIE 66

BUCKEYES 79

BUTTERSCOTCH SUPREME 78

CHERRY PIE 66

CHERRY PIE 73

CHESS PIE 70

CHOCOLATE PIE 68

COCOANUT PIE 73

COBBLER 100

CREAMY CHOCOLATE PIE 66

DELICIOUS LEMON PIE 72

DREAM PIE 70

FANCY FRUIT TART 75

FOUR LAYER DESERT 80

FRESH STRAWBERRY PIE 71

HAWAIIAN CHEESE BALL 78

ICE BOX DESERT 80

ICE CREAM CUSTARD 78

ICEBOX PIE 68

JAPANESE FRUIT PIE 70

LEMON PIE 71

LOW FAT LEMON MERINGUE PIE 69

MERINGUE 73

OATMEAL PIE 67

PECAN PIE 68

PECAN PUFFS 80

POTATO CUSTARD PIE 75

PRIZE WINNER LEMON PIE 71

QUICK OATMEAL PIE CRUST 73

RICE PUDDING 92

STRAWBERRY PIE 92

SWEET POTATO PIE 74

SWEET POTATO PUDDING 77

SWEETENED CONDENSED MILK 1

SWEET POTATO PIE (Favorite) 67

SWEET POTATO PUDDING 76

TAPIOCA CREAM 76

TEN DOLLAR FRUIT PIE 69

TOLL HOUSE PIE 74

TWO PIES 67

VINEGAR PIE 72

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MULLED CIDER

from Martha Whittemore

Combine 4" stick of cinnamon, 4 whole cloves, 4 whole allspice and 1 qt. cider. Add several thin slices of orange. Heat covered but do not boil. Hold over low heat at least 15 min. to allow flavors to develop.

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RUSSIAN TEA

from Martha Whittemore

2 cup sugar

1 1/2 cup tang

3/4 cup instant tea

2 tsp. cinnamon

1 tsp. colves

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SWEETENED CONDENSED MILK

from Louise Hudson

1 C inst pdw milk

2/3 C sugar

1/3 C boiling water

3 tbsp melt butter

Combine in blender until smooth and store in refrigerator. Yield 1 1/4 cup.

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PINK PARTY PUNCH

from Fleda Smith

1 sm box cherry jell-o

1 qt hot water

1 1/2 C sugar

1 lg can orange juice

1 lg can pineapple juice

Dissolve the jell-o in hot water. Mix with orange and pineapple juice and freeze. To serve thaw to a slush and add 1 qt gingerale. Will serve thirty punch cups.

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EGG NOG

From Daddy, Jim Overby

8 eggs

1 pinch salt

7 C milk

1 C sugar

1 2/3 C whiskey

1 tsp nutmeg

Beat eggs until thick and creamy. Add sugar, whiskey, salt and nutmeg. Add milk last.

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BERRY JAM

4 C prepared fruit

7 C sugar

1/2 bottle Certo

Crush fruit completely, one layer at a time, about 2 quarts berries. (If desired sieve half of the pulp to remove some of the seeds.) Measure 4 cups into a very large saucepan. (With strawberries or other fruit lacking tartness, use 3 3/4 C fruit and 1/4 C lemon juice.) Add sugar and mix well. Place over high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly. Remove from heat; at once stir in Certo. Skim off foam with metal spoon. Then stir and skim for 5 minutes to cool slightly and prevent floating fruit. Ladle into glasses. Cover at once with 1/8 inch hot paraffin.

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STRAWBERRY JAM

from Mae Overby

3 3/4 C crushed

1/4 C lemon juice

strawberries

1/2 bottle Certo (fruit pectin)

7 C sugar

Crush berries completely, one layer at a time. Put the crushed berries in a very large saucepan. Add lemon juice and sugar. Place over high heat, stirring constantly. Bring to a full boil (rolling boil that can't be stirred down) and boil for 1 minute. Remove from heat at once and stir in Certo. Skim off foam with a metal spoon. Stir and skim for 5 minutes to cool slightly and prevent floating fruit. Ladle into glasses. Cover with 1/8 inch hot paraffin.

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AMBER MARMALADE

from Mona Melville

1 grapefruit

2 1/2 qts water

1 orange

10 C sugar

1 lemon

Slice fruit very thin. Add water and let stand overnight. Next morning cook until tender. Let stand overnight. Next morning add sugar. Cook until jelly test is obtained. Remove from heat. Skim off foam with a metal spoon. Then stir and skim for five minutes to cool slightly and to prevent floating fruit. Pour into clean hot glasses.

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ROLLS

from Virgie Gillispie

3/4 cup shortening

3/4 cup sugar

1 cup scalded milk

2 tsps. salt

2 eggs

2 pkgs. yeast

1 cupcold water

1/2 cuplukewarm

7 1/2 cups flour

water

Melt shortening in scalded milk. Beat eggs and add 1 cup of cold water, sugar and salt. Dissolve yeast in lukewarm water. Add all ingredients together with flour. Cover and let rise in refrigerator overnight or can be used the same day by letting rise 2 hours. Put down rolls and let rise 2 hours. Bake at 350 degrees for 15 minutes.

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SPOON BREAD

1 1/2 C milk

2 eggs beaten

1 tbsp butter

1/2 C cornmeal

1/2 tsp salt

1 1/2 tsp bak pdw

Stir cornmeal in one cup milk and bring to a boil stirring to keep from lumping. Add other 1/2 C milk, butter, salt, eggs, and add baking powder last. Beat well. Bake 25 minutes at 375 degrees.

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BANANA BREAD

Sift together 1 1/2 C sifted flour, 1 1/2 tsp baking powder, 1 tsp baking soda, dash of salt, and set aside. Cream in a mixing bowl 1/2 C shortening and 1 C sugar. Add 2 well beaten eggs and blend well. Mash 3 medium bananas. Add flour mixture alternately with mashed bananas, mixing well after each addition. Bake at 350 degrees for 1 hour.

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SWEET DOUGH

4 C flour

1 C sugar

4 tsp baking powder

1/2 tsp salt

1/4 C butter

1/4 C lard

2 tsp vanilla

1 C milk

Sift together flour, sugar, baking powder and salt. Cut in butter and lard, Gradually add milk and mix with hands. Kneed and roll on floured board to about 1/2 in. thickness. Bake at 450 degrees until done. Slice biscuits and serve with strawberries and whipped cream.

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BISCUITS

2 C plain flour

4 tsp baking pdw

3/4 tsp salt

1/4 tsp soda

1/3 C shortening

1 C buttermilk

Combine dry ingredients; cut in shortening until mixture resembles coarse cornmeal. Add buttermilk, mix by hand to a stiff dough. Turn dough out onto floured surface and knead lightly 3-4 times. Roll dough to 1/4 inch thickness; cut into rounds with a 2 1/2 inch cutter. Bake at 475 degrees for 10 minutes or until golden. Yield 14 biscuits.

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CORNBREAD BALLS

3/4 C cornmeal

1/4 C flour

1/3 C pdw milk

2 tsp baking pdw

1 tsp salt

Sift above ingredients together and mix with 1/2 C water. Put 1 tsp (heaping) lard in med fry pan and let melt. Put balls of cornmeal (size of a walnut) in hot grease and let brown and then turn. Add another spoon of lard to pan and put in 350 degree oven for 20 minutes.

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LOW CALORIE PARTY ROLLS

3/4 C + 2 tbsp warm water

1 pkg dry yeast

1 C dry milk

1 tbsp sugar

1/2 C wheat germ

1 tbsp oil

1 tsp salt

2 eggs ligh beaten

3 C flour sifted

melted margarine

Put 1/2 cup water in mixing bowl, add yeast and let soften 5 minutes. Add dry milk, remaining water, sugar, wheat germ, oil, salt and eggs. Beat with electric mixer until smooth. Stir in enough flour to make a soft dough. Turn on lightly floured board and knead for 3-5 minutes. Place dough in greased bowl, brush with oil. Cover with damp towel and let rise 2 hours. Grease baking sheet. Punch dough down. Knead briefly. Divide into 5 portions. Roll each portion into circle about 9 inches in diameter. Cut each circle into 8 pieshaped wedges. Roll up each wedge starting at wide side. Place on baking sheet and shape into crescent. Brush with margarine, let rise 35-40 minutes. Bake in oven preheated to 400 degrees for 10 to 15 minutes.

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CORNBREAD

1 C cornmeal

1/2 C flour

1 tbsp sugar

1 tbsp baking pdw

1/2 tsp soda

1/2 tsp salt

1 egg beaten

1 C buttermilk

1/4 C shortening

Combine first six ingredients; mix well. Add egg and buttermilk; stir until smooth. Place shortening in an 8 inch cast-iron skillet; heat at 425 degrees for 5 minutes. Remove from oven, and pour hot shortening into batter; mix well. Quickly pour batter into skillet. Bake at 425 degrees for 25 minutes or until golden brown. Yield: 6 servings.

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HUSH PUPPIES

1 C cornmeal

1/2 C self-rising flour

1 tsp baking pdw

3/4 tsp salt

1/4 C chopped onion

1 egg beaten

2/3 C milk

vegetable oil

Combine first five ingredients in a mixing bowl. Add egg and milk; stir well. Let batter stand 5 minutes. Carefully drop batter by rounded tbsps into deep hot oil (370 degrees). Fry, turning once, 3-5 minutes or until golden brown. Drain well on paper towels. Yield 1 1/2 dozen.

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NEVER FAIL ROLLS

1 3/4 C milk

2 tbsp br sugar

1 tbsp salt

2 tbsp honey

1 heaping tbsp shortening

Scald above ingredients and cool. Dissolve 1 pkg dry yeast in 1/2 C warm water and 1/2 tsp sugar. Add to cooled mixture. Add 2 C flour and 3 C whole wheat flour, kneed well. Let rise until double in size. Use for rolls or loaf.

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RAISIN BREAD

from Alma Crafton

2 pkg dry yeast

1/2 C warm water

1 1/2 C milk

1/4 C sugar

1 tbsp salt

3 eggs

1/4 C margarine

7 1/2 C flour

Scald milk then cool. Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening, and 4 C flour and beat until smooth. Mix in enough flour to make dough easy to handle, turn dough on lightly floured board and knead until smooth, about 5 minutes. Place in greased bowl, turn greased side up. Let rise until double, about 1 1/2 - 2 hours. Punch down and divide in half. Roll each half in rectangle. Sprinkle with 1 tbsp water and a mixture of 1/4 C sugar & 2 tsp cinnamon. Roll up each loaf and press ends together to seal. Fold ends under loaves. Place seam side down in greased loaf pans 9 x 5 x 3 or 8 1/2 x 4 1/2 x 2 1/2 inches. Cover and let rise until double, 1 1/2 or 2 hours. Bake at 400 degrees for 25-30 minutes. Makes 2 loaves

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OATMEAL BREAD

1 C rolled oats

2 pkg yeast

3 tsp salt

1/2 C molasses

1 tbsp butter

6 C flour sifted

2 C boiling water

Pour boiling water over oats, salt and butter, stir rapidly. Let stand for 1 hour. Add yeast which has been softened in warm water. Add molasses and flour. Beat until well mixed. Place in loaf pans and let rise until double. Bake at 350 degrees. Makes 2 loaves.

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PANCAKES

1 cup flour

1/2 tsp salt

1 tbsp sugar

1 tsp bak powder

1 cup milk

2 eggs

Sift together dry ingredients and add lightly beaten eggs and milk. Mix to a smooth batter beating to eliminate all lumps. Fry on a hot greased skillet.

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OZARK SPOONBREAD

1/2 C cornmeal

1/2 tsp salt

2 C milk

1 tbsp butter

1 tsp baking pdw

3 eggs separated

1 tbsp butter

Combine first 4 ingredients in a heavy saucepan; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in baking pdw. Beat egg yolks until thick and lemon colored; stir into cornmeal mixture. Beat egg whites (at room temp) until stiff peaks form; fold into cornmeal mixture. Place 1 tbsp butter in a 1 1/2 qt casserole; heat dish at 350 degrees for 3-5 minutes or until hot. Remove from oven; pour batter into dish. Bake at 350 degrees for 30 minutes.

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BLUEBERRY MUFFINS

1 1/2 C flour

1/4 C milk

2 1/2 tsp baking pwd.

1 egg beaten

1/2 tsp salt

1/2 C sugar

1 C blueberries

1/4 C melt butter

Combine dry ingredients. Combine liquid ingredients and add to dry mixture as quickly as possible, mixing only enough to dampen flour. Add berries and drop by spoon in buttered muffin pans. Bake at 375 degrees for 20 minutes. Yield: 12 muffins

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NOODLES

from Grandma Buttner

2 eggs

2 tbsp water

1 tsp salt

2 C flour

Beat the first three ingredients together and mix in the 2 cups flour (more if necessary). Dough should be very stiff. Roll to 1/8 inch and cut in 1/2 inch strips. Drop a few at the time into boiling water or soup. For soup cook 1 lb beef or chicken and add 1 quart of tomatoes and celery.

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YEAST BISCUITS TO FREEZE

2 pkgs. yeast

3 tbsp sugar

1/4 C warm water

1 tbsp bak. pdw.

2 C buttermilk

1 tsp soda

5 C flour

1 1/4 tsp salt

1/2 C shortening

Combine yeast and warm water. Let set 5 minutes until bubbly. Add to butternmilk. Sift together dry ingredients. Cut in shortening to resemble coarse cornmeal. Add buttermilk-yeast mixture. Turn out and knead 3 to 4 times adding more flour as needed. Roll to 1/2 inch and let rise 1 1/2 to 2 hours. Bake at 400 degrees for 10 to 12 minutes. To freeze, bake only 8 minutes. Cool, then freeze. Thaw when needed and bake at 450 degrees for 7 to 10 minutes.

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SWEET POTATO BISCUITS

5 C flour

1 1/2 C boiled sweet potatoes

buttermilk

1/4 tsp soda

5 tbsp bak. pdw.

1/2 tsp salt

2 3/4 C shortening

Sift together the flour, salt, soda, and baking powder in a large mixing bowl. Add potatoes, shortening, and enough buttermilk to make a dough. Roll to 1/2 inch and bake at 450 degrees until brown.

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MUFFINS

1 egg

2 tsp bak. pdw.

1/2 C milk

1/2 tsp salt

1 1/2 C flour or cornmeal

1/4 C oil or melted lard

Beat eggs, milk, and oil. Sift flour, salt, and baking powder and add to previous mixture. Batter should be lumpy. Fill muffin cups 2/3 full. Bake at 400 degrees for 15 to 20 minutes. Makes 12 muffins.

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POPPY SEED DRESSING

from Martha Whittemore

1/3 C frozen lemonade juice concentrate, thawed & undiluted

1/3 C salad oil

5 tbsp honey

2 tbsp lemon juice

1 tsp poppy seed

Combine all ingredients. Beat until smooth. Serve over fruit salads. Makes 1 cup.

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BOILED SALAD DRESSING

2 tbsp butter

1/2 C vinegar

1/2 C water

1/4 C sugar

1 tbsp flour

1 tsp salt

1 1/2 tsp dry mustard

2 eggs beaten

dash of cayenne

Melt butter with vinegar and water in top of double boiler. Blend dry ingredients together. Add to above. Add beaten eggs. Cook over boiling water until thick.

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COLE SLAW DRESSING

1 tbsp sugar

1 tbsp vinegar

1 tbsp water

salt & pepper

2 heaping tbsp mayonnaise

Combine and mix well.

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SQUASH FRITTERS

2 C grated raw squash

1/4 tsp grated raw onion

Pepper (few grains)

2 tsp sugar

1 tsp salt

6 tbsp flour

2 tbsp butter melted

1 egg

Mix all ingredients and drop by tablespoons into hot fat and fry until brown. Drain on paper towel.

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POTATO CASSEROLE

6 med potatoes, cooked and grated

1 1/2 tsps salt

3-6 green onions chopped

2 C shredded cheese

1/2 C butter or margarine, melted

1 C sour cream

Combine all ingredients except butter; spoon into a 2 quart casserole. Pour butter over top, and bake at 400 degrees for about 25 minutes or until lightly browned on top. Yield 6-8 servings

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FRIED RICE

from Alice Lewis

1 C rice

3 C water

1/3 stk butter

2 medium onoin

3 bulion cubes

Saute' chopped onions and rice with butter in a heavy skillet until golden brown. Add water with dissolved bullion and cover and cook 30 minutes at very low heat. Rice should be dry and flaky.

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HARVARD BEETS

1 C vinegar

1/2 C water that beets cooked in

1 C sugar

2 tbsp corn starch

Mix enough beet water with the other ingredients to make a paste and cook until slightly thick. Pour over cooked beets.

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BAKED BEANS

from Louise Hudson

1 1/2 lb gr beef

4 tbsp vinegar

1 med onion

5 tbsp sugar

salt & pepper

1/4 C worchestershire sauce

3/4 C catsup

1 32oz can pork & beans

Brown beef, onion, salt, and pepper in skillet. Pour off excess fat. Combine the beef and onion mixture and remaining ingredients. Bake in baking pan at 350 degrees for 30 minutes.

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SKILLET SWEET POTATOES

3 tbsp margarine

1 tbsp bacon drip

4 medium sized sweet potatoes, peeled and thinly sliced

1/3 C water

1 1/2 C sugar

Melt margarine and bacon drippings in a large heavy skillet. Add sweet potatoes and water; sprinkle sugar over all. Cook uncovered over medium heat, stirring frequently, until potatoes are tender and a thick sauce forms, about 30 minutes. Yield: 4-6 servings.

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STEWED TOMATOES

Add 3/4 cup sugar to 1 quart canned tomatoes and cook down for about 15 minutes. Add 1/2 cup bread crumbs, 1 tbsp butter (or 1 tsp butter and 1 tsp bacon drippings), and salt and pepper to taste. Cook slowly for 10 minutes, stirring often.

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PIZZA SAUCE

1 8oz can tomato sauce

1/2 tsp crushed oregano

1/4 tsp garlic powder

1/2 tsp worchestershire sauce

1/4 tsp crushed thyme

Combine and mix.

Top pizza with any of the following:

1/2 lb ground beef or sausage, browned

4 ounces sliced pepperoni

4 oz grated mozzarella cheese

mushrooms, green, peppers, olives, parmesan cheese

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DUTCH STYLE GREEN BEANS

3 strips bacon

1 sm onion sliced

2 tsp cornstarch

1/4 tsp salt

1/4 tsp dry mustard

1 tbsp br sugar

1 lb can green beans

1 tbsp vinegar

Fry bacon in skillet until crisp. Remove bacon and crumble. Drain off all but 1 tbsp drippings. Add onion and brown lightly. Stir in cornstarch, salt, and mustard. Drain beans reserving 1/2 C liquid. Stir reserved liquid into skillet. Cook, stirring until mixture boils. Blend in brown sugar and vinegar. Add green beans and heat thoroughly. Garnish with bacon.

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GLAZED CARROTS

4 C carrots sliced

dash of salt

1/2 C water

4 tbsp butter

Place above ingredients in pot and cook covered for 10 minutes. Remove cover and cook down.

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SPAGHETTI SAUCE

1/2 lb ground beef

1 clove garlic or

1 onion chopped

1/4 tsp garlic pdw

2 6oz cans tomato paste

3 C water

1 tsp salt

1 tsp sugar

1/2 tsp oregano

1/2 tsp basil

1/4 tsp pepper

Cook beef lightly, drain fat. Add onion and garlic. Cook until soft. Stir in tomato paste, water and seasoning. Simmer, uncovered for one hour. Serve over hot spaghetti. Makes enough sauce for 8oz box of spaghetti

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HOT POTATO SALAD

from Grandma Buttner

Boil potatoes and let chill, then dice to 1/2 inch cubes. Put 1 cup water in fry pan with 1/4 cup diced onions and let cook for 5 minutes. Add 1 tbsp bacon drippings. Mix together in a cup 2 tbsp vinegar, 1 tbsp sugar, and 1 tbsp flour. Add mixture and 4 cups of diced potatoes to fry pan. Add salt and pepper to taste and heat well. If mixture cooks to dry add a little more water.

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APPLE SAUCE FRITTERS

1 C sifted flour

1 egg

1 tbsp sugar

1/4 C milk

1 tsp baking pdw

2 tbsp melted shortening

1/4 tsp salt

1 C apple sauce

Sift flour, sugar, baking powder, and salt together. Combine egg, milk, melted shortening and apple sauce and stir into the dry mixture. Drop by spoonfuls into deep shortening heated to 365 degrees.( an inch square of bread browns in 60 seconds). Fry until golden brown (3-5 minutes). Drain on paper toweling. Sprinkle with powdered sugar if desired, before serving.

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CORN STEW

from Mama, Martha Overby

3-4 C butter beans

6 C water

4 C corn

2 tbsp bacon drip

1 tbsp butter

Cook 1 1/2 hours on medium high or until beans are done and desired amount of liquid has cooked away. Cook until thicker than soup.

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POTATO PANCAKES

2 C potatoes grated

1 egg

2 tbsp flour

salt to taste

Mix all ingredients together and fry in oil.

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POTATO SOUP

2 qts potatoes

2 qts water

(diced small)

1 qt carrots

Cook the above ingredients until almost done then add 1 tbsp celery salt and 1 tbsp onion salt and salt and pepper to taste. Add 2 tbsp bacon drippings and 2 tbsp margarine. Let simmer until potatoes and carrots are done.

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BROCCOLI CASSEROLE

2 C of cooked and chopped broccoli

1 C pepperidge farm herb crumbs stuffing

1 C cream of celery soup

1/2 C water

1 C grated cheese

salt and pepper to taste

Mix broccoli, crumbs, and grated cheese in a baking dish. Mix celery soup and water and pour over previous mixture. Sprinkle with salt and pepper and bake at 350 degrees for 20 minutes.

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POTATOES AND CARROTS AU GRATIN

2 1/2 C coarsely grated raw potatoes

1 1/2 C coarsely grated raw carrots

1 10oz can cream of celery soup undiluted

1/2 C milk

1/2 tsp salt

dash pepper

1/2 C shredded American cheese

Heat oven to 375 degrees. Combine potatoes, carrots, and onion in a buttered 2 quart baking dish. Blend soup, milk, salt, and pepper and pour over vegetables. Bake covered for 1 hour. Uncover, sprinkle with cheese, and bake an additional 15 minutes, or until cheese is melted. Yield: 8 servings.

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CELERY AND RICE SOUP

4 C diced celery

1 C diced carrots

4 chicken wings

1 C minute rice

4 chicken bullion cubes

Cook celery, chicken, and carrots until tender. Add rice and bullion, and enough water to make about 2 quarts of soup. Let come to boil then simmer for 15 minutes stirring occasionally. Salt and pepper to taste.

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SWEET CUCUMBER PICKLES

from "Mama" Martha Overby

1 gal cucumbers

1 1/2 qts vinegar

6 C sugar

1 C water

1 tbsp mixed spices

Wash and dry fresh cucumbers. Cover with brine made of 1 cup salt dissolved in 1 gallon of water. Let stand for 24 hours. drain, puncture each cucumber with needle in 2 or 3 places. Simmer the sugar, spices, vinegar, and water for 30 minutes. Add cucumbers and simmer 15 minutes. Pack and seal.

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SQUASH PICKLE

from Martha Whittemore

12 C sliced squash

3 bell peppers cut

3-4 onions

3 C sugar

3 C vinegar

1 tsp celery seed

1 tsp tumeric

1 tsp mustard seed

1/3 C salt

Soak squash in ice water with 1/3 C salt for 2 hours. Drain well. Bring all other ingredients to a boil. Pour squash into boiling solution. Boil three minutes after liquid returns to boil. Seal in hot jars. Makes 4 pints.

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SUMMER DILL PICKLES

from Grandma Buttner

To prepare brine dissolve 1 cup plain salt in 5 qts. cold water ( stir well to dissolve ). Use a stone crock or large glass jar. Place layer of fresh dill and grape leaves then cucumbers (small pickling, under 5 inches) alternating until jar is as full as desired. Put plate or saucer over cucumbers to hold them under the brine. The plate may need to be weighted. Cover with a cloth and let set at room temperature 3-6 days depending on the temperature. After the third day check to see how they are curing. Pickles cure from the outside to the center. According to your taste ( from mild to strong depending on length of cure ) when pickles have cured remove cucumbers and dill from brine and place in glass jars. Make new brine and fill jars to cover pickles then place in refrigerator to store. Will keep up to 4 months. Can be kept without refirgeration but will continue to cure ( more sour and stronger ). Before serving rinse with cold water.

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DILL PICKLE

1 qt vinegar

3 qt water

1 C plain salt

7 cloves garlic

(not iodized)

7 qts cucumbers

(small pickling)

granulated alum

7 stalks fresh dill

(depending on size)

Wash enough small pickling cucumbers (under 5 inches, larger ones become soft) to fill seven quart jars. Place head of dill in bottom of each jar, place enough cucumbers in jar to fill half full then place cut-up dill including stalk between and around cucumbers, finish filling jar with cucumbers and place dill between and around them. In each jar place one clove of garlic and 1/8 tsp of granulated alum. Take one quart of vinegar, 1 cup of salt, 3 qts water and mix together and bring to a boil. Pour into jars filled with cucumbers, leave 1/2 inch headspace in each jar. Seal tightly with hot lids, put in hot water bath. Have water hot when you put jars into hot water bath and simmer 30 minutes without boiling. To prevent jars from breaking warm prepared jars before placing in hot water bath. This can be done in a warm oven.

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GREEN TOMATO PICKLE

2 gal sliced green tomatoes

2 1/2 qts sliced onions

Sprinkle a layer at a the time with 1 1/2 cup salt. Let stand 4 hours. Wash 3 times. Let stand in clear water 1/2 hour then wash in clear water once and drain. Put them in a mixture of 3 cups brown sugar, 2 cups vinegar, and 2 pods red pepper cut-up. Put the following spices in a tie of cheesecloth: 3 tbsp mustard seed, 2 tbsp celery seed, or you can use 2 tbsp mixed pickle spices. Boil entire mixture until soft and thick. About 1 hour. Makes 8 pts.

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SAUERKRAUT

Shred hard cabbage and pack into stone jar a layer of cabbage, then a layer of salt using 1/2 lb salt for each 20 lb of cabbage. Pack and press each layer firmly so that the water from the cabbage will rise and cover solids. Weight the cabbage with a plate to keep it under the liquid and cover with a cloth. Remove scum from top of jar each day. When cured pack into jars and process 30 minutes in hot water bath.

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CANNED PLUMS

Wash plums, stick with a needle in 3-4 places. Pack raw in jar. Make syrup by mixing 1 part sugar to 2 parts water and let come to a boil. Pour syrup over plums in the jars. Seal and process in hot water bath. Let boil 20 minutes. Or using pressure cooker 10 min at 5 lbs. pressure.

Syrup: 2 C sugar and 4 C water makes 5 C syrup

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CANNED PEACHES

For seven quarts: 8 C water and 6 C sugar

For smaller amount: 3 C water, 4 C sugar

Let sugar and water come to boil. Place peach halves in jar and cover with syrup. Process in hot water bath for 20 minutes or pressure cooker 8 minutes at 5 lb pressure.

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CANNING STRINGBEANS

Pack strung beans in jars and cover with boiling water. Add 1 tsp salt per quart, seal and process in pressure cooker 25 minutes at 10 lb. pressure.

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CANNING ASPARAGUS

Pack in jars and cover with boiling water. Add 1/2 tsp salt per pint and process in pressure cooker 15 minutes at 10 lb pressure.

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CANNING TOMATOES

Scald whole tomatoes and skin. Pack in quart jars. Add 1 tsp salt per quart and process in pressure cooker for 10 minutes at 5 lb pressure.

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CANNED PEARS

For 3 quarts pears use 2 quarts water and 1/2 cup sugar. Cook 5 minutes. Put in jars and process in hot water bath for 20 minutes or process in pressure cooker for 10 minutes at 5 lb pressure

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GRAPE JUICE

1 1/2 C grapes

1/4 C sugar

OR

1 C muscadines

1/4 C sugar

Put grapes & sugar in quart jar and seal. Process in hot water bath 30 minutes. Or process in pressure cooker at 10 lb. for 5 minute

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CUCUMBER CHIPS

from Aunt Mary Shields

Step I

7 lbs. (2 gal) cucumbers sliced 1/6 inch

2 gal cold water

2 C lime slack

Mix well and let stand 24 hours.

Step II

1/2 gal vinegar

5 lbs sugar

1/2 box pickling spice

1 tsp salt

Combine all ingredients and heat to prepare syrup.

Take cucumbers out of lime water and rinse well. Cover with cold water and let set for 2 hours then drain well. Put cucumbers in cold syrup and let stand overnight.

Put cucumbers and syrup on stove and let come to boil and simmer for 15 minutes. Place in jar and seal while hot.

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WATERMELON RIND PICKLES

from Lucille Kidd

20 C rind

7 C sugar

2 C vinegar

1/4 tsp oil clove

1/2 tsp oil of cinnamon

Cook rind until tender and drain. Mix other ingredients together and bring to a boil. Add rind and boil 2 minutes, set aside. Bring to a boil each morning for 3 days pour in jars and seal.

Alternate

30 C rind (12lbs)

5 lbs sugar

3 C vinegar

2 tbsp mixed spices

Tie spices in double thickness of cheesecloth and drop into syrup before cooking.

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TOMATO SAUCE WITH SPAGHETTI

1 sm onion, chopped

1/4 tsp pepper

1 clove garlic chop

1 tsp salt

1 tbsp sugar

4 tbsp salad oil

1 lb thin spaghetti

1 no 2 1/2 can tomatoes

grated cheese

1 8oz can tomato paste

Cook onion and garlic in oil until soft, do not allow to brown. Add strained tomatoes, and tomato paste. Simmer for 30 minutes until slightly thickened. Add seasonings. Pour over thin spaghetti. Serve with grated cheese.

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BEAN SALAD

1 can green beans

3/4 C sugar

1 can wax beans

1/2 C vinegar

1/2 C green pepper (chopped)

1/2 C onion (chopped)

1/2 C mazola oil

1 tsp seasoned salt

Drain all vegetables. Combine all ingredients cover and chill.

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LIME SALAD

from Aunt Emma Edmonds

1 box lime jello

1 sm can crushed pineapple

1/2 C nuts

1 lemon, rind & juice

1 C hot water

1 sm can pet milk

1 C cottage cheese

20 small marshmallows

3 tbsp sugar

Dissolve jello in 1 cup of hot water. Whip milk, sugar, salt, lemon juice, and grated rind together. Fold into jello with pineapple, cottage cheese, and marshmallows. Let stand over night in ref. Serve on lettuce. Good with ham.

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FRESH FRUIT DIP

1/2 C sugar

1/4 C cornstarch

juice and grated rind of one orange and

one lemon

2 eggs beaten

1 C pineapple juice

2 3oz pkgs. of cream cheese

Combine all ingredients except cream cheese and cook in top of a double boiler until thick, let cool. Beat cream cheese until fluffy and add cooked mixture. Beat well until blended.

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FIVE CUP SALAD

1 C coconut

1 small can mandarin orange

8 oz can crushed

pineapple drained

1 C miniature marshmallows

8 oz sour cream

nuts if desired

Mix all ingredients together and let congeal.

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OVER NIGHT SALAD

1 1/2 C miniature marshmallows

20 oz. pineapple chunks drained

1 can mandarin oranges drained

1 C shredded coconut

8 oz. sour cream

Combine all ingredients and chill overnight.

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CRANBERRY RELISH

1 lb raw cranberries

2 whole oranges remove seed

2 C sugar

4 apples cored

Grind fruit then add sugar. Makes 3 pints. Store in a cool place.

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CHERRY SALAD

1 can cherry pie filling

1 can eagle condensed milk

1 large can crushed pineapple

1 16oz container of cool whip

1/2 C crushed pecans

Mix all ingredients together and refrigerate for 24 hours.

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PINEAPPLE ORANGE SALAD

1 pkg orange jello

1 C hot water

1 small can crushed pineapple

Mix together and let set until cool and partially congealed. Add 1 pkg. of dream whip or 1 9oz. container of cool whip.

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FRUIT SALAD DRESSING

1 tbsp flour

1/3 C sugar

1 egg beaten

1/2 C pineapple juice

1/2 C orange juice

4 1/2 tsp lemon juice

1/2 C whipping cream

(can use 1 cup ready whip)

All juices are strained

Combine flour and sugar then stir in eggs, then fruit juices. Cook over hot water stir ring until thick. Cool. Whip cream or use ready whip and fold into mixture.

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NEW YORK WALDORF SALAD

4 large apples diced

1/2 C mayonnaise

1 C raisins

1/2 C cream whip

1 1/2 walnuts

lettuce leaves

1/3 C chopped chutney

In a bowl, mix apples, raisins, walnuts, chutney and mayonnaise. Fold in whipped cream. Spoon mixture into a serving bowl lined with lettuce leaves. Chill until ready to serve. Serve with roast duckling or turkey. Add slices of date nut bread or Boston brown bread and a pitcher of sangria or fruit punch.

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COLA SALAD

2 pkgs cherry jell-o

1 small pkg cream cheese

1 can dark bing cherries

1/2 C pecans

1 can chunk pineapple

2 C coca-cola

Drain juice from cherries and pineapple and bring to a boil. Dissolve jell-o in juices. Add coke and chill slightly to thicken, then add fruit and cream cheese cut into small pieces. Add nuts if desired. Refrigerate.

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JELL-O SALAD

Small box mixed fruit jell-o

small can crushed pineapple

1 tsp water

Combine and heat while stirring until dissolved. Cool and let start to congeal in refrigerator. Mix together cottage cheese and 8oz cool whip with a dash of salt. Fold into jell-o mixture.

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CONGEALED SALAD

2 pkg lemon jell-o

2 C boiling water

2 C 7-UP

2 C min marshmallow

1 C crushed pineapple

3 bananas

Drain 1 cup of pineapple juice for sauce. Mix other ingredients together and chill.

Sauce

1 egg beaten

3 tbsp flour

1/2 C sugar

1 C pineapple juice

1 tsp vanilla

1/4 C margarine

Cook over medium heat until thick and chill. Fix dreamwhip as on pkg. and mix with sauce and put on top of jell-o.

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SUMMER AMBROSIA

1 pkg orange jell-o

1 C boiling water

2 8oz cans crushed pineapple

2/3 C coconut

Dissolve gelatin in boiling water. Add pineapple with syrup; chill until thickened. Stir in coconut. Pour into a 1 quart mold or serving bowl. Chill until firm, about 4 hours.

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SALAD

Into 2 cups hot water dissolve 2 pkg apricot jello, 1 pkg cream cheese, then add 1 can crushed pineapple. After this congeals add 1 pkg dream whip fixed according to directions on box. Makes 3 1/2 cups or 6 servings.

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BEET SALAD

1 C diced beets (drain well)

1/3 C thinly sliced beets

2 tbsp chopped onion

2 tbsp sugar

2 1/2 tbsp oil

2 1/2 tbsp vinegar

1/8 tsp salt

dash of pepper

Combine ingredients with beets and marinate for serval hours. Chill and serve.

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BEEF OKRA AND TOMATOES

from Helen Maosha

1 1/2 lbs okra

7 tbsp vinegar

1 lb lean beef

3 cloves garlic

1 qt stewed tomatoes

1/2 tsp ground

4 tbsp sugar

coriander seed

salt & pepper to taste

Wash okra, trim in a cone shape around stem. (do not cut the stem off as this prevents the okra from oozing and becoming slimy.) drain and dry with paper towel. Place in a shallow pan and coat okra with vinegar. Continue to toss lightly and gently while making sauce.

SAUCE: Stew enough tomatoes to make a quart or more, add salt and pepper to taste and sugar. Add coriander. Put these ingredients in a large pot which will hold everything in the end.

Saute' lean cube beef in vegetable oil. Brown on all sides, add chopped garlic. (Do not let it burn or it will become bitter.) Salt and pepper to taste. Add just enough water to cook meat gently about 1 hour. Add okra, vinegar and stewed tomatoes and continue to cook about 20 minutes or until okra is tender. Handle very gently and do not stir or you will break the okra which is so very tender and you want it to stay whole. Serve over hot steamed rice. In place of beef you can use short ribs, cubed lamb or chicken thighs.

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SAUSAGE BALLS

1 sm jar cheez whiz

1/2 C milk

1lb. hot sausage

3 C bisquick

Mix all ingredients together. Roll in 1 inch balls. Bake at 350 degrees for 15 minutes. Makes about 50.

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BEEF ROLLS

4 beef cube steaks (about 1 pound)

1/4 tsp pepper

1/2 tsp dried Italian seasoning

1 small carrot, scraped

1 medium size green pepper

Pam

1/2 C beef broth

1/2 C dry red wine

1 tsp paprika

1/4 tsp hot sauce

1 small onion, chopped

Sprinkle steaks with pepper and Italian seasoning. Cut carrot and green pepper into 3 X 1/4 in strips. Arrange an even number of vegetable strips in center of each steak. Roll up steaks; tie with string or fasten with wooden picks.

Coat a large nonstick skillet with pam; place over medium-high heat until hot. Add steak rolls, and brown on all sides.

Combine broth, wine, paprika, and hot sauce; pour over steak rolls. Add onion to skillet. Bring to a boil; cover, reduce heat, and simmer 1 hour or until steak is tender. Yield : 4 servings (about 189 calories per serving)

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DAVID'S MEAT LOAF

1.2 lbs Hamburger

1.5 cups of crumbled Saltines

1 can tomato sauce 8 oz.

1/2 tsp. onion salt

1/4 tsp. salt

1/4 tsp. black pepper

2 tbsp brown sugar

1 tbsp. grey poupon mustard

1 tbsp. yellow vineger

1 tbsp. Aunt Jemima Pancake syrup

Mix together hamburger, cracker crumbs, half of tomato sauce, onion salt, pepper, mustard, and 1 tbsp. brown sugar. Form into a loaf. place in baking dish, and top with remainder of tomato sauce, other tbsp. of brown sugar, vinegar, and syrup. Bake in preheated oven at 375 degrees for 35 - 45 minutes. Makes four generous servings.

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VEGETABLE MEAT LOAF

1 pound ground chuck

1 C soft whole wheat bread crumbs

C shredded carrot

C thinly sliced celery

2 tbsp finely chopped onion

2 tbsp finely chopped green pepper

1 egg, slightly beaten

1 tsp parsley flakes

tsp dry mustard

tsp salt

tsp pepper

1 (16oz) can whole tomatoes, drained and chopped

Pam

2 tbs reduced calorie catsup

Combine all ingredients except pam and catsup. Coat a broiler pan and rack with pam. Place meat mixture on broiler rack, and shape into a 10 X 6 inch loaf. Spread catsup over meat loaf. Bake at 350 degrees for 1 hour and 10 min. or until done. Yield: 6 servings (about 188 calories per serving).

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PEPPER STEAK FOR THE MICROWAVE

1 1/2 lbs round steak

1/8 tsp pepper

1 tsp salt

1/4 C soy sauce

1 tbsp cornstarch

2 greenpeppers slice (or use onions)

1/4 C water

Cut the meat into thin strips. Place in a 2- quart glass casserole. Sprinkle with salt and pepper; add soy sauce. Stir in green pepper, cover and microwave for 14-16 minutes on high. Combine cornstarch and water in a small bowl, stir until smooth; stir in meat mixture. Recover and continue cooking 2-4 minutes on high or until thickened. Let stand covered for 5 minutes before serving. Serves four.

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MEAT LOAF

1 1/2 lb gr beef

1 C bread crumbs

1 onion chopped

1 egg

1 1/2 tsp salt

1/2 tsp pepper

2 cans tomato sauce

1/2 C water

3 tbsp vinegar

3 tbsp br sugar

2 tbsp mustard

2 tbsp worchestshire

Mix first six ingredients with 1/2 can tomato sauce. Shape into a loaf and place in a shallow pan. Combine remaining ingredients, pour over loaf and bake at 350 degrees for 1 hour and 15 minutes. Baste occasionally.

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CHICKEN AND DRESSING

from Martha Whittemore

3 C bread crumbs

1 tsp salt

dash pepper

3/4 tsp sage

1 tbsp chopped onion

1/4 C butter melt

Add enough water to crumbs to dampen and combine with other ingredients. Put pieces of chicken in dish with cream of chicken soup poured over. Put dressing in center and cover. Bake at 350 degrees for 1 hour.

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SPANISH RICE

1 tsp. shortening

1 lb. ground chuck

1 lg. onoin sliced

1 med peper chopped

1 can tomatoes 3 1/2c

1 tsp. salt

1c minute rice

1/2tsp.chile pdw.

1/8 tsp. pepper

1 tsp. sugar

Place shortening in large skillet and heat to medium, add beef and stir occasionally until brown ( use 360 on electric skillet ) add onions, green peppers, tomatoes rice and seasoning. Cover & bring to boil, turn to low heat ( 220 ) cook 20 minutes. ( to use regular rice use 1/2 cup & cook 10 minutes longer )

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CHICKEN PASTRY

1 C flour

1/3 C lard

3/4 tsp baking powder

3 tbsp ice water

1/2 tsp salt

Sift together flour, baking powder, and salt. Cut in lard until very coarse then add ice water and mix with hands. Kneed into a stiff dough and roll out to 1/4 in thickness and cut into squares. Drop into boiling chicken broth, turn heat to low, boil slow for 15 minutes, stir and let set for 30 minutes. You can add pieces of chicken if you wish or serve with boiled chicken.

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HAM-POTATO PATTIES

1 C mashed potatoes

1 tbsp. milk

1 tbsp. chopped onion

1 egg beaten

1/4 tsp. dry mustard

1/2 C fine dry

1/4 tsp. salt

breadcrumbs

2 C ground cooked ham

Combine potatoes, onion, mustard, and salt. Add ham and chill about 1 hour. Shape mixture into 18 patties. Blend milk into egg. Dip patties in egg mixture and then in crumbs. Fry patties in deep hot fat until golden brown. Serve plain or with your favorite sauce. Yield: 18 two inch patties or 6 servings.

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CHICKEN POT PIE

1 can Campbells Cream of Celery Soup

1 C milk

1/4 tsp pepper

4 C cooked cut-up vegetables (broccoli,

cauliflower, carrots and potatoes)

2 C cooked chicken or turkey

1 can (10 oz) hungry jack refrigerated flaky biscuits.

1. In a 3 qt oblong baking dish, combine soup, milk, and pepper. Stir in vegetables and chicken.

2. Bake at 400 degrees for 15 min. or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters.

3. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 min. or until biscuits are golden brown.

Five servings.

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CHICKEN SALAD

from Snooks Featherston

6 chicken breast

1 sm jar pickle

onion

relish(drained)

1/2 bunch celery

Dukes mayonaise

use a little sugar

Mix and store in ref. overnight. Use 3 loaves of bread. Makes 22 sandwiches.

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CHICKEN CASSEROLE

6-8 pieces chicken

1 can cream of celery soup

1 can water

salt & pepper to taste

Brown chicken in skillet with a little oil. Put browned chicken in a baking dish. Mix cream of celery soup and water and pour over chicken. Bake at 350 degrees for 30 - 40 minutes or until chicken is tender.

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BERTHA'S CAKE

3 Sticks margarine

3 1/4 cups plain flour, unsifted*

3 cups sugar

3 tsps. bak powder

6 eggs

1 tsp. salt

1/2 cup milk

2 tsps. vanilla

4 greased & floured 9inch cake pans

Cream margarine and gradually add sugar beating well at medium speed until creamy. Add eggs, one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Add vanilla and mix well. This will make 4 cake layers or 3 layers and 12 cupcakes .Bake at 350 degrees for about 30 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Use your favorite frosting. This cake is best if you use The Leader Flour from Beaver Pond Mill, Amelia, Va. Freezes well.

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POUND CAKE

from Evelyn Bell

1/2 lb butter

pinch of salt

3 C sugar

1/4 tsp soda

6 eggs

8 oz sour cream

3 C flour

2 tsp vanilla or almond flavoring

Mix dry ingredients, add butter, sugar, egg yolks, flavoring, and sour cream. Mix well. Fold in egg whites which have been beaten stiff. Bake at 300 degrees for 1 1/2 hours.

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DATE NUT LOAF

2 C chopped dates

1 tsp soda

1 C boiling water

1 C br. sugar-pack

2 tbsp shortening

1/4 tsp salt

1 egg

1/2 C chopped nuts

1 1/2 C flour

Place dates in a small bowl; sprinkle soda over dates. Cover with boiling water and set aside. Cream brown sugar and shortening in a large bowl. Add salt and egg; beat well. Add nuts and date mixture; mix well. Stir in flour. Spoon into a 9-x5-x3-inch loaf pan. Bake at 325 degrees for 1 hour or until done. Yield one loaf.

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UPSIDE DOWN CAKE

3/4 tsp baking pdw

2 eggs

1 C sugar

1 tsp vanilla

2 C flour

1 stk margarine

Mix the above ingredients and pour into a heavy pan containing 2 tbsp melted butter, 1 C brown sugar, 1 C almonds, and 1 C of pineapple. Bake at 350 degrees for 30 minutes.

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TEXAS JAM CAKE

1/2 C butter(creamed)

1 C br sugar pack

3 egg yolks

2 C flour

1/2 tsp soda

2 tsp baking pdw.

1 tsp nutmeg

1/2 tsp cloves

1/2 tsp cinnamon

1 C preserves

1/3 C buttermilk

3 stiff egg white

Combine butter and brown sugar creaming until light and fluffy. Add egg yolks. Sift together flour, soda, baking powder, nutmeg, cloves, and cinnamon and add alternately with preserver and buttermilk. Fold in egg whites and bake for 30 minutes at 375 degrees.

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CHEESE CAKE

2 C cottage cheese

1 C sugar

4 eggs separated

1 tsp vanilla

Cream the cottage cheese gradually add sugar beating until smooth. Add egg yolks one at a time beating well after each addition. Add vanilla and beat for 15 minutes. Carefully fold stiffly beaten egg whites into mixture. Pour into pie pan ( no crust ) and bake at 450 degrees.

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FROZEN CUCUMBERS

7 C cucumbers (sliced thin)

1 green peper (sliced thin)

1 onion (sliced thin)

2 C sugar

1 C vinegar

1 tsp celery seed

Do not peel cucumbers. Mix ingredients together, put in refrigerator several hours (up to 24). Stir occasionally. Put in freezer bags and freeze.

Serve semi-thawed.

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CHEESECAKE

2 C graham cracker crumbs

1/3 C margarine softened

3 8oz pkgs cream cheese softened

1 1/3 C sugar

2 tsp vanilla

1 can cherry pie filling

3 eggs

1 C sour cream

Thoroughly blend crumbs and margarine with 1/3 C sugar and press firmly against bottom and sides of 8 inch springform pan. Beat cream cheese until fluffy. Gradually add remaining 1 C sugar and vanilla . Beat in eggs one at a time. Blend in sour cream. Spread in prepared pan. Bake in preheated oven at 350 degrees for 60-70 minutes or until firm. Turn off oven. Leaving door slightly ajar, allow cheesecake to remain in oven for 1 hour. Cool in pan. Chill 4 hours or over night. Remove side of pan and top with pie filling.

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SPONGE CAKE

1 C sugar

1 C flour

1 tsp baking pdw.

4 eggs

1/4 C water

1 tsp lemon ext.

Sift dry ingredients together. Make hole in center and break eggs. Add water and extract. Beat well. Bake 30 minutes at 350 degrees.

Serve hot.

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BANANA BREAD

Sift together 1 1/2 C sifted flour, 1 1/2 tsp baking powder, 1 tsp baking soda, dash of salt, and set aside. Cream in a mixing bowl 1/2 C shortening and 1 C sugar. Add 2 well beaten eggs and blend well. Mash 3 medium bananas. Add flour mixture alternately with mashed bananas, mixing well after each addition. Bake at 350 degrees for 1 hour.

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APPLE NUT LOAF

1/2 C (1 stk) butter

3/4 C sugar

2 eggs

2 1/4 C flour

2 1/2 tsp baking pdw

1 tsp salt

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp ginger

1 1/4 C applesauce

1/2 C chopped nuts

1/2 C chopped dates

In a mixing bowl cream butter. Gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time. Combine flour, baking powder, salt, baking soda, cinnamon, and ginger. Reserve 1/4 cup flour mixture. Add remaining mixture to creamed mixture alternately with applesauce. Toss dates and nuts in reserved flour mixture. Stir date and nut mixture into batter. Turn into buttered 9 x 5 x 2 3/4 inch loaf pan. Bake in preheated 350 degree oven 60-70 minutes. Cool pan on wire rack 10 minutes and turn out of pan to cool completely. This cake makes a nutritive snack for the children after school. They'll love it spread with butter.

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CARAMEL NUT POUND CAKE

2 stk margarine

1 stk butter

1 box lig br sugar

1 C sugar

5 large eggs

1 C milk

3 C flour unsifted

1/2 tsp salt

1/2 tsp baking pdw.

1 tbsp vanilla

1 C chopped nuts

Cream margarine and butter. Add brown sugar a little at a time. Beat well. Add white sugar and beat until light and fluffy. Add eggs one at a time beating well after each addition. After all eggs are in beat for 3 more minutes. Sift baking powder and salt with flour. Then add to creamed mixture alternately with milk. Add vanilla and nuts last. Bake in a tube pan for 1 1/2 hours in 325 degree oven.

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NUTTY POUND CAKE

2 C plain flour

1 C chopped nuts

2 stks butter

1 3/4 C sugar

5 eggs

1/3 C milk

1 tsp vanilla

Flour the chopped nuts with 1/2 cup of the 2 cups flour. Cream butter and sugar until fluffy; add eggs one at a time, beating well after each addition. Add flour alternately with the milk and vanilla; stir in the floured nuts. Bake in a greased loaf pan, about 9 x 5 x 3 inches , in a preheated oven (300) for about 1 hour and 30 minutes. Thrust a straw into the center, if it comes out clean the cake is done. When cool, ice with browned butter frosting.

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FUDGE CAKE

2 C sugar

1 C butter

2 eggs

1 1/3 C milk

2 sq bitter choc ( 1 oz. squares )

2 tsp baking pdw.

1 tsp vanilla

2 C cake flour

Cream butter and sugar until light and fluffy. Sift dry ingredients together 3 times. Add milk and flour alternately to other mixture. Beat eggs to lemon color and stir into cake batter. Melt chocolate in double boiler and with vanilla , add to other mixture. Makes 2 layers. 350 degree oven.

Filling between layers

Toast one cup chopped pecans in 4 tablespoons butter, stirring constantly. Remove from fire, add 6 tablespoons cream , add 3 cups confectioner's sugar. Stir until smooth. Add dash of salt, 2 tsp vanilla. Spread between layers.

Icing

2 C sugar

2 tbsp white karo

2 heap tbsp cocoa

1/2 tsp salt

1 C carnation milk

Mix and let stand 15 minutes. Cook over slow fire until a soft ball forms in water. Add large lump of butter, 1 tsp vanilla. Remove

from fire and beat until smooth. Cover top

and sides of cake evenly.

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BUTTERSCOTCH CAKE DE LUXE

1/2 C shortening

1 egg beaten

1/2 C sugar

2 C flour

2 1/2 tsp baking pdw

1 C lig br sugar

1/2 tsp salt

1 C milk or coffee

Cream sugar and shortening thoroughly and add egg. Sift flour, baking powder and salt together and add to the first mixture alternately with the liquid. Pour into a greased and floured loaf pan and bake in a moderate oven (350) for abour 40 minutes. Or bake in layers if desired. Ice with seafoam icing.

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DOUBLE RICH CHOCOLATE CAKE

1 pkg (2 layer) chocolate cake mix

1 pkg (4 serving) choc instant pudding

4 eggs

3/4 C water

1/2 C sour cream

1/4 C oil

Combine all ingredients in large mixer bowl. Blend; then beat at medium speed of electric mixer for 4 minutes. Pour into greased and floured 10 inch tube or fluted pan. Bake at 350 degrees for 55-60 minutes or until cake springs back when lightly pressed. (For 13 x 90 inch pan bake 45-50 minutes.) Do not underbake. Cool in pan for 15 minutes. Remove from pan and finish cooling on rack. Sprinkle with confectioners' sugar, if desired.

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FRUIT CAKE

3 1/2 stk margarine

1 tsp soda

1/4 C milk

1 lb lgt br sugar

2 lb raisins

9 eggs separated

1 lb shelled pecans

1 lb flour

1//2 lb citron

3/4 tsp cloves

1 lb candied pineapple

3/4 tsp nutmeg

1 lb candied cherries

3/4 tsp mace

1/2 tsp salt

2 tsp cinnamon

Cut up fruit, nuts, and raisins. (I cut raisins with scissors.) Cream butter and sugar, add beaten egg yolks. Beat egg whites until stiff and fold into mixture. Dredge the cut fruit and nuts in half of the flour. Sift together the remainder of flour, soda, spices, and salt. Add milk and sifted dry ingredients alternately to cake batter. Add nuts and fruit. Mix well. Line large tube pan with waxed paper and fill with fruitcake mixture. Tie 3 thicknesses of waxed paper over pan to keep out moisture. Put 2 1/2 cups of water in bottom of cooker. If you use 2 small tube pans , put 1 in bottom of cooker and the other on rack. Cook 45 minutes at 10 pounds of pressure and 35 minutes at 15 pounds of pressure. When done, uncover cake by taking waxed paper off. Place in slow oven for 12 minutes to dry. Store in an airtight container for 3 or 4 weeks before using.

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GERMAN CHOCOLATE CAKE

1 bar 4oz german sweet chocolate

1/2 C boiling water

1 C margarine

2 C sugar

4 egg yolk unbeaten

1 tsp vanilla

2 1/2 C flour

1/2 tsp salt

1 tsp baking pdw

1 C buttermilk

4 egg whites stiff

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks one at a time, and beat well after each. Add melted chocolate and vanilla and mix well. Sift together flour, salt and soda. Add alternately with buttermilk to chocolate mixture; beat well. Beat until smooth and fold in egg whites. Pour into 3 deep 8-9inch layer pans lined on bottom with paper. Bake at 350 degrees for 30-40 minutes. Cool. Frost tops only.

Frosting

Combine 1 C evaporated milk, 1 C sugar, 3 egg yolks, 1/2 C margarine, 1 tsp vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1 1/3 C coconut and 1 C chopped pecans. Beat until thick enough to spread. Makes 2 1/2 cups.

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OATMEAL CAKE

1 C uncooked oatmeal

1 1/4 C boil water

1 C sugar

1 C br sugar

1/2 C margarine

1 1/2 C flour

1 tsp soda

1 tsp cinnamon

1/4 tsp nutmeg

Mix oatmeal and water and let stand 20 minutes. Add sugars and butter, then remaining ingredients. Bake in greased and floured 9 x 13 inch pan at 350 degrees for 30 minutes or until test done.

Topping

Mix 1/4 C evaporated milk, 6 tbsp butter, 1/2 C br sugar, 1 tsp vanilla and 1 can coconut. Spread on warm cake and brown under broiler.

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LEMON JELL-O CAKE

1 pkg yellow cake mix

1pkg lemon inst pud

3/4 C water

4 eggs (room temp.)

2/3 C wesson oil

Combine all ingredients mixing for four minutes. Bake at 350 degrees for 50 minutes.

Sauce

Mix 1 C sifted powdered sugar and 1/2 C lemon juice and pour over cake while in the pan hot.

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FRESH APPLE CAKE

Mix: 1 1/2 C wesson oil

2 C sugar

3 eggs beaten

1 tsp vanilla

Sift: 3 C flour

1 tsp soda

1 tsp salt 1

tsp cinnamon

Add dry ingredients to liquid mixture. Then add 3 cups fresh apples (diced) and 1 C grated pecans. Mixture will be thick. Bake at 350 degrees.

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QUICK YELLOW CAKE

from Fannie Overby

1/2 C soft butter

1 3/4 C sift flour

1 C sugar

1/2 tsp salt

2 eggs

2 1/2 tsp bake pdw

1/2 C milk

1 tsp vanilla

Sift dry ingredients. Combine with other ingredients in bowl and beat well for 2 or 3 minutes. Bake cake in a greased pan 9 3/4 x 9 3/4 x 2 inches or in two 8 1/2 inch layer pans at 350 degrees for 30 minutes.

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ANGEL FOOD CAKE

1 C flour

1 1/2 C pdw sugar

12 egg whites (1 1/2 c)

1 1/2 tsp cream of tartar

1/4 tsp salt

1 C sugar

1 1/2 tsp vanilla

1/2 tsp almond flavoring

Heat oven to 375 degrees. Stir together flour and pdw sugar; set aside. Beat egg whites, cream of tartar, and salt in large mixer bowl on medium speed until foamy. Add granulated sugar, 2 tbsp at a time, beating on high speed until meringue holds stiff peaks. Gently fold in flavorings. Sprinkle flour- sugar mixture, 1/4 C at a time, over meringue, folding in gently just until flour- sugar mixture disappears. Push batter into ungreased tube pan, 10 x 4 inches. Gently cut through batter with spatula to remove air bubbles. Bake until top springs back when touched lightly with finger, 30-35 minutes. Invert pan on funnel; let hang until cake is completely cool.

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CARROT CAKE

1 C oil

2 C sugar

4 eggs beaten

2 C flour

1 tsp soda

1/2 tsp salt

1 tsp cinnamon

1 C walnuts

Mix well and add 3 cups of grated carrots. Bake for 40 minutes at 350 degrees. Makes 3 layers or 1 large loaf.

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BANANA SPLIT CAKE

2 eggs

5 bananas

2 C conf. sugar

1 pt whipping cream

1 sm jar maraschino cherries

1 #2 can pineapple

2 C graham cracker crumbs

2 stk margarine

Mix 1 stk margarine with graham cracker crumbs and spread into a 13 x 9 inch pan. Beat together for 7 minutes: eggs, 1 stk margarine, and pdw. sugar. Spread on cracker crust. Cover with split bananas and drained pineapple. Top with whip cream then cherries and nuts.

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BANANA CAKE

2 1/4 C flour

1 1/2 C mash banana

1 1/2 tsp baking pdw

6 tsp buttermilk

3/4 tsp soda

3 eggs

1 1/2 C sugar

1 1/2 tsp vanilla

1/2 C br sugar

/4 C chopped nuts

Sift dry ingredients together then add shortening, sugar, buttermilk, and banana. Mix enough to dampen flour then beat 2 minutes. Add eggs and then nuts. Bake at 325 degrees.

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OATMEAL APPLESAUCE BREAD

1 1/4 C flour

1/2 C raisins

3/4 C sugar

1 1/4 C applesauce

1 tsp salt

1 tsp baking pdw.

1/3 C oil

1 tsp soda

2 large eggs

1/2 tsp cinnamon

1/4 C milk

1/2 tsp nutmeg

1 C quick oats

Sift dry ingredients together and stir in oats. Beat applesauce, oil, eggs and milk together. Make a well in dry ingredients and pour in applesauce mixture and stir only until moist. Pour into a greased 9 x 5 x 3 loaf pan and bake 350 degrees for 55 minutes.

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AUNT TEXAS' POUND CAKE

from Ginny's Aunt

3 C sugar

1/2 C crisco

1/2 lb butter

6 eggs

3/4 C sweet milk

3 C plain flour

1 tsp vanilla flav

1 tsp lemon flav

All ingredients should be at room temperature

Mix butter, crisco, sugar, and eggs until creamy. Add flour a little at a time alternating with milk. Then add flavoring. Bake in a tube or bundt pan at 325 degrees for 90 min. or until done. Cooking time may need to be adjusted according to oven.

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SEVEN MINUTE FROSTING

2 egg whites

1/8 tsp salt

1/2 C white karo

1/2 C sugar

1 tsp vanilla

Place karo, egg whites., sugar, and salt in top of double boiler. Beat with rotary beater until partially mixed. Place over rapidly boiling water and cook, beating constantly until frosting stands in peaks (about 3-4 minutes). Remove from heat and continue beating 1 minute. Add flavoring and beat in well. Makes enough to cover top and sides of two 8-9 inch layers.

Butterscotch Frosting

Substitute blue label Karo for white Karo and brown sugar for white sugar.

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CAKE TOPPING

6 tbsp margarine melt

1/2 C cream

1/2 tsp vanilla

1/2 C br sugar

1 C coconut

Combine ingredients. Spread over warm cake and brown under broiler.

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FILLING

2 C sugar

1/2 C margarine

1/2 C milk

1 tsp vanilla

1 C dates

Cook until it forms a soft ball. Beat and add pecans.

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GLAZE

1 C sugar

1/2 C water

1 tsp each of the following flavorings:

coconut

rum

butter

lemon

vanilla

almond

Let come to a boil until sugar melts. Drizzle over cake.

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CREAM CHEESE FROSTING

8oz pkg cream cheese

1 tbsp milk

1 tsp vanilla or coconut flavoring

1 lb pdw sugar

Cream together and spread over cake.

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SAUCE FOR CAKE

1 C margarine

2 lemons or

2 C sugar

6 tbsp juice

2 eggs

1/2 C water

2 tbsp cornstarch

Heat margarine, sugar, and water. Mix together cornstarch and lemon juice, then add eggs and beat well. Slowly add this mixture to the heated mixture and simmer for 5 minutes. Do not boil. Pierce cake with a fork and pour sauce over cake.

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QUICK CARAMEL FROSTING

2/3 C margarine

1 C br sugar pack

1/3 C milk

3 C confectioners' sugar (sifted)

Melt butter in saucepan. Add brown sugar; cook over low heat 2 minutes, stirring constantly. Add milk and cook and stir until mixture comes to a boil. Remove from heat and cool about 10 minutes. Gradually add confectioners' sugar until frosting is of right consistency to spread, beating well after each addition. Makes enough to cover tops and sides of two 8 inch layers (generously) or tops and sides of two 9 inch layers.

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CARAMEL FROSTING

1 C br sugar packed

1/4 C butter (1/2 stick)

1/2 C canned milk

pinch of salt

powdered sugar

Cook until thick - no longer than 2 minutes - beat until cool, add powdered sugar as needed. Double this for a 3 layer cake.

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RICH CHOCOLATE FROSTING

from Virginia Overby

4 tbsp butter

2 1/2 C sifted confectioner sugar

dash of salt

1 egg, unbeaten

2 1/2 sq Baker's unsweetened chocolate ( melted )

1 tsp vanilla

Cream butter add 1 C of sugar gradually. Cream well and egg and blend. Add remaining sugar, alternately with milk, beating well. Add salt, chocolate, and vanilla. Beat until smooth.

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SEAFOAM ICING

1 C br sugar

1 tsp baking pdw

1/3 C water

1 egg white

Boil sugar and water without stirring until syrup spins a thread. Pour hot syrup slowly into beaten egg white, beating constantly. Add baking powder when icing foams. Spread on cake and sprinkle with 3/4 C chopped pecans.

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BROWNED BUTTER FROSTING

1 stk butter

4 C pdw sugar

1 1/2 tsp vanilla

3-4 tbsp hot water

1/4 C milk

Heat butter to golden brown, stirring constantly. Remove from heat, cool slightly and blend in sugar, vanilla and milk. Add hot water and stir until cool and of the consistency to spread.

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CAKE ICING

1 stk butter

1/3 C evaporated milk

1 C sugar

1/2 C chocolate chips

Combine butter, sugar, and milk, bring to a boil and boil for 1 minute. Remove from heat and add chocolate chips and stir until melted. Put on cake while warm.

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CHOCOLATE SAUCE

1 1/2 C sugar

pinch of salt

1 C cocoa

2 tsp vanilla

1 C hot water

combine sugar, cocoa and water. Blend well. Boil 2-3 minutes and add vanilla. Store in refrigerator. Use on ice cream and in milk

shakes.

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HOT FUDGE SAUCE

Melt together one 6 oz. pkg. chocolate chips and one stick margarine. Add 2 cups sifted confectioners sugar and 1 1/3 C evaporated milk and 1 tsp vanilla. Stir and boil 8 minutes. Use over ice cream or cake.

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BROWN SUGAR PIE

from Aunt Mary Shields

1 C br sugar packed

1/2 C sugar

2 tbsp flour

2 eggs sl beaten

2 tbsp milk

1 tbsp vanilla

2 tbsp melt butter

Combine ingredients adding slightly beaten eggs last. Bake at 340 for 10 minutes then at 350 until done. Add pecans if desired.

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APPLE PIE

5 apples sliced

1 C sugar

dash of salt

4 tbsp. flour

1/4 tsp cinnamon

Place all ingredients in a plastic bag and shake until all pieces are coated. Put in unbaked pie shall and dot with 1 tablespoon of butter. Bake at 350 degrees until apples are tender when pierced with a toothpick.

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CHERRY PIE

Cook one quart May cherries sweetened (if not sweetened add 1 1/2 C sugar). Drain cherries after they have cooked for 10 minutes. Take the drained syrup and add 1/2 C sugar and 5 tbsp cornstarch. Cook until thick then put cherries and cooked syrup in an unbaked pie shell and bake at 350 degrees.

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CREAMY CHOCOLATE PIE

Prepare 1 package (4 1/2 oz) Jell-O Chocolate Instant Pudding as directed on package, using only 1 cup milk. Blend in 1 1/2 cups thawed cool whip and 1/4 cup chopped nuts. Spoon into a cooled baked 8-inch pie shell. Garnish with 1/2 cup cool whip. Sprinkle with additional nuts if desired. Chill at least one hour.

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SWEET POTATO PIE (Favorite)

2 C boiled potatoes

1 1/2 C sugar

2 egg

1/4 stk butter melt

1/4 C milk

1/4 tsp salt, cinnamon, nutmeg, ginger, and allspice

Mix together 2 cups boiled sweet potatoes and 1 1/2 cups sugar.

Blend in 2 eggs, 1/4 stk margarine melted, 1/4 cup milk, and 1/4 tsp

of each of the following: salt, cinnamon, ginger, nutmeg, and allspice.

Mix well. Pour into 2 pie crust and bake at 350 degrees for 50 minutes.

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OATMEAL PIE

2 eggs

2/3 C sugar

1/2 C butter melt

2/3 C oatmeal

2/3 C syrup

2/3 C pecans

Mix well. Bake at 350 degrees for 45 minutes.

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TWO PIES

from Gerry Clarke

4 eggs

1 stk butter melt

1 box lig br sugar

1 C cocoanut

1 C cr pineapple

3/4 C milk

2 tbsp flour

Bake at 350 degrees.

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PECAN PIE

1 C white syrup

1 C dr br sugar

1/2 tsp salt

1/4 C butter melt

1 tsp vanilla

3 eggs sl beaten

1 C whole pecans

Combine all ingredients except eggs and pecans. Mix well then add eggs and pour into pie crust. Sprinkle pecans on top. Bake at 350 degrees for 45 minutes.

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ICEBOX PIE

1 egg beaten

1 C sugar

1 C pineapple juice

1 lrg. can milk

1 box lemon jello

Combine all ingredients except milk and bring to a boil and let cool. Whip milk with a little lemon juice and combine with cooled mixture. Pour into vanilla wafer crust. Makes two pies.

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CHOCOLATE PIE

from Mae Overby

1 1/2 C sugar

1/4 C flour

4 eggs

2/3 C caned milk

1/2 C water

1 can sweetenedcondensed milk

1 lb can choc syrup

1/2 stk butter melt

1 tbsp vanilla

Mix well and bake at 350 degrees for 30 minutes or until firm. Makes 3 nine inch pies.

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BLUEBERRY PIE

Mix 2 C sugar with 10 tablespoons flour. Fill unbaked pie shell about half full of blueberries and sprinkle mixture over berries. Sprinkle with cinnamon and dot with butter. Bake at 350 degrees for 45 minutes.

For deep-dish crust.

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TEN DOLLAR FRUIT PIE

from Aunt Annie Taylor

1 C sugar

1 C flour

1 C milk

3 tsp baking pdw.

1 stk margarine

1 qt fruit sweeten

Heat fruit. Melt butter in deep baking dish. Mix sugar, flour, milk, and baking powder and pour mixture over melted butter. Pour fruit on top and bake at 350 degrees for 25 minutes.

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LOW FAT LEMON MERINGUE PIE

Pam

2 to 3 medium size lemons

1/3 C cornstarch

sugar

2 eggs, separated

2 egg whites

Grate 1 tbsp peel and squeeze 1/2 cup juice from lemons. Set aside. In a 2 quart saucepan, combine cornstarch and 1 cup sugar; with wire whisk, gradually stir in 1 1/2 cups cold water and egg yolks until smooth. Cook over medium - low heat, stirring constantly, until mixture thickens and boils; boil 1 min. Remove from heat; stir in lemon juice and peel, pour into pie plate (with or without crust).

In a small bowl, with mixer at high speed, beat the four egg whites and cream of tartar until foamy, Gradually sprinkle in 1/3 cup of sugar, 1 tbsp at a time, beating well after each addition. Continue beating until whites stand in stiff peaks.

Spread meringue over hot filling to edge of crust; swirl meringue with back of spoon to make attractive top. Bake at 350 degrees 25 to 30 min. or until meringue is browned. 2nd temperature in meringue center is 140 degrees or above on an instant read cooking thermometer. Cool pie on a wire rack away from draft. Makes 8 servings.

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JAPANESE FRUIT PIE

4 eggs beaten

2 C raisins

2 C sugar

2 C pecans

1 C butter melt

2 C cocoanut

2 tsp vinegar

Combine all ingredients mixing well. Makes three pies.

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DREAM PIE

2 envelopes dream whip

2 3/4 C cold milk

1 tsp vanilla

2 pkg jell-o instant pudding (4 serving)

1 baked 9-inch pie shell

Prepare whipped topping mix with 1 cup of milk and the vanilla as directed on package, using large mixing bowl. Add remaining 1 3/4 C milk and the pie filling mix. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into baked pie shell. Chill at least 4 hours.

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CHESS PIE

from Julia Edmonds

2 eggs

1 C sugar

1 C br sugar

pinch of salt

3 tbsp cornmeal

vanilla

1/4 C butter melt

1/4 C milk

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PRIZE WINNER LEMON PIE

7 tbsp cornstarch

1 1/2 C sugar

1/4 tsp salt

1 1/2 C hot water

3 egg yolks

1/2 C fresh lemon

2 tbsp butter

juice

Mix cornstarch, sugar and salt thoroughly in saucepan. Add hot water and cook over high heat, stirring constantly, until thick and clear. Remove from stove and add beaten egg yolks. Return to stove and cook at low heat, stirring constantly, for six minutes. Take off stove and add lemon juice and butter. Cool. Pour into cooled baked pastry shell. Top with meringue.

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LEMON PIE

Juice and rind of one lemon

1 tbsp flour

1 1/2 C sugar

pinch of salt

4 tbsp melt butter

3 eggs sl beaten

Bake in unbaked pie shell at 375 degrees for 45 minutes.

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FRESH STRAWBERRY PIE

From David Arthur

3 Tbsp. Corn Starch

3 Tbsp. Strawberry Jello

½ Cup of Sugar _ or less

1 Cup Water

Mix all together and microwave for 5 minutes or until thickened depending on power of microwave Pour over cut up strawberries into a Keebler Graham Pie Crust (can be bought pre baked) Place in refrigerator to cool and top with Cool Whip

Makes one pie

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DELICIOUS LEMON PIE

from Aunt Emma Edmonds

5 eggs

3 tbsp cornmeal

2 C sugar

4 tbsp melt butter

3 tbsp thin cream

juice of 3 lemons

grated rind of 1 lemon

Sift together cornmeal and sugar. Beat egg yolks with lemon juice and add sugar mixture, butter, and cream. Beat egg whites stiff with a pinch of salt and fold in last. Pour into shell and bake at 350 degrees for 20 minutes. Makes two pies.

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BANANA PIE

Prepare 1 pkg (6 serving size) Jell-O vanilla instant pudding and pie filling with 2 1/4 cups of milk. Set aside 1 cup filling. Pour thin layer of remaining filling into cooled , baked 9 inch pie shell. Slice 1 1/2 bananas; arrange on filling. Top with rest of filling. Blend 1/2 cup thawed cool whip into other cup of filling and spread over top. Chill three hours.

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VINEGAR PIE

from Hannah Mosley

1/2 stk margarine

1 C sugar

2 eggs

3 tsp vinegar

1 tsp vanilla

2 tsp flour

Melt butter and add to sugar and flour. Beat in eggs and add vinegar and vanilla. Bake at 350 degrees for 45 minutes.

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QUICK OATMEAL PIE CRUST

1 1/2 C dry oats

1/2 C br sugar

1/4 C melted butter

Combine and press in 9-inch pie plate or pan. Bake at 375 degrees for 10 minutes. Makes 1 crust.

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MERINGUE

3 egg whites

1/4 tsp cr tartar

6 tbsp sugar

Beat egg whites and cream of tartar until stiff. Gradually add sugar. Spread on pie and bake at 400 degrees until brown.

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CHERRY PIE

Sweeten one quart of cherries with 1 1/2 cups of sugar. Drain the cherries after they have been cooked for 10 minutes. To the cherry syrup add 1/2 C sugar and 5 tbsp cornstarch and cook until thick. Put cherries and cooked syrup in unbaked pie shell and bake at 350 degrees.

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COCOANUT PIE (Favorite)

1 C sugar

2 tbsp flour

1 tsp vanilla

pinch of salt

2 eggs beaten

2/3 C milk

2 tbsp melted butter

1 C cocoanut

1 unbaked pie shell

Mix flour with sugar. Add salt. Mix well. Add to mixture 2 beaten eggs.

Beat well. Add cocoanut and beat well. Add melted butter and vanilla and beat well.

Bake at 375 degrees in pre-heated oven for about 30 minutes.

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COCOANUT PIE

from Anna Perkins

1 3/4 C sugar

1 tbsp cornstarch

1/2 tsp soda

pinch of salt

5 eggs beaten

1/4 C butter melt

1 1/2 C cocoanut

1 C buttermilk

Mix cornstarch with sugar. Add salt. Mix well. Add to mixture 5 beaten eggs. Beat well. Mix soda in buttermilk and add to above mixture. Beat well. Add cocoanut and beat well. Add melted butter and beat well. Bake at 350 degrees for about 40 minutes. Makes two pies.

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SWEET POTATO PIE

Mix together 3 cups baked sweet potatoes and 4 cups sugar. Blend in 3 eggs, 3/4 stk margarine melted, 1 cup milk, and 1/4 tsp of each of the following spices: cinnamon, ginger, nutmeg, allspice. Mix well. Pour into 3 pie crust and bake at 350 degrees for 50 minutes. For potato coconut pie do not use spices; substitute 2 tsp coconut flavoring and 2-3 cups grated coconut.

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TOLL HOUSE PIE

from Dorothy Shields

2 eggs

1/2 C pkd br sugar

1/2 C sugar

1 6oz pkg semi-

1/2 C margarine

sweet choc morsels

melted and cooled

1 C chopped nuts

1 9 inch deep-dish pie shell

`1/2 C flour

In a large bowl beat eggs until foamy. Add flour and sugar and beat until well blended. Blend in melted margarine. Stir in chocolate morsels and nuts. Pour into pie shell. Bake at 325 degrees for 1 hour. Remove from oven. Serve warm with whipped cream or ice cream.

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APPLE SAUCE PIE

2 1/2 C applesauce

1/4 tsp nutmeg

(unsweetened)

2 tsp lemon juice

1 tbsp margarine melt

1 C sugar

2 eggs

1 pie crust

1/2 tsp cinnamon

Mix all ingredients and place in shell and bake.

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POTATO CUSTARD PIE

4 C mashed potatoes

3 C sugar

1 stk. melted marg.

4 eggs beaten

3 C milk

2 tsp vanilla

1/2 tsp salt

Mix potatoes and sugar then add melted margarine, and other ingredients. Pour in shell and bake at 350 degrees for 45 minutes. Makes 3 pies.

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FANCY FRUIT TART

1 C flour

1/4 C cornstarch

1/4 C sugar

1/3 C margarine

1 egg, beaten

Pam

1 C sliced fresh strawberries

1 C sliced fresh peaches

1/2 C seedless green grapes, halved

1/4 C fresh blueberries

Citrus Glaze

Combine flour, cornstarch, and sugar; cut in margarine with fork or pastry blender until mixture resembles coarse meal. Add beaten egg, and stir with a fork until all ingredients are thoroughly moistened. Coat a 14 1/2 X 12 inch baking sheet with Pam. Shape dough into a ball, and place directly on baking sheet, Roll pastry into a 10 1/2 inch circle; trim edges. Bake at 400 degrees for 8 to 10 min. or until lightly browned. Cool on baking sheet 10 min.; then carefully remove to wire rack to complete cooling. Place pastry on a serving platter, and arrange fruit attractively over top; spoon Citrus Glaze evenly over fruit. Refrigerate tart at least 1 hour before serving. Yield 10 servings (about 170 calories per serving).

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SWEET POTATO PUDDING

4 cups sweet potatoes (cut into small pcs.)

1 cup sugar

1 cup milk

1 1/2 tbs. butter

3 eggs

1/4 tsp. salt

spices to taste

Put 1/2 milk and 1/2 sugar in blender and grate adding a few pieces of potato at the time. Repeat for other half. Add other ingredients and mix well. Bake at 350 degrees for about 45 minutes.

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TAPIOCA CREAM

2 egg yolks

1 qt milk

1/3 C quick tapioca

1/2 C sugar

1/4 tsp salt

2 egg whites

1 tsp vanilla

Mix egg yolks with small amount of milk; add tapioca, sugar, salt, and remaining milk. Cook in top of double boiler over boiling water for 10-12 minutes, stirring frequently. Remove from heat. Mixture will be thin. Fold hot mixture into stiffly beaten egg whites. Cool slightly. Add vanilla and chill thoroughly. Serve with chocolate mint sauce. Yield: 8 servings

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SWEET POTATO PUDDING

Using a large mixing bowl mix together 6 eggs beaten, 1 cup sugar, 1/2 tsp salt, 1 quart milk, and 5 cups grated sweet potatoes. Add 3 tbsp melted margarine, 1/4 tsp ginger, 1/4 tsp cinnamon, and 1/4 tsp allspice. Mix well and bake at 400 degrees for 15 minutes. Remove from oven and stir. Bake another 45 minutes at 350 degrees.

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BAKED CUSTARD

3 eggs slig beaten

1/2 C sugar

1/4 tsp salt

2 C scalded milk

1 tsp vanilla

nutmeg

Combine eggs, sugar, and salt. Slowly add milk and vanilla, blending well. Pour mixture into a 1 quart casserole or individual custard cups; sprinkle with nutmeg. Place casserole or cups in a shallow pan with a small amount of water. Bake at 325 degrees for 30 to 40 minutes or until knife inserted halfway between center and edge comes out clean. Serve warm or chilled. Yield 4 servings.

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CITRUS GLAZE

1 tbsp cornstarch

1/4 C water

3/4 C unsweetened orange juice

1 tbsp lemon juice

1/4 tsp grated lemon rind

Combine cornstarch, water, and orange juice in a small saucepan, stirring until blended. bring mixture to a boil; cook over medium heat 1 min. stirring constantly. Remove from heat; stir in lemon juice and rind. Cover surface with waxed paper or plastic wrap; let cool. yield: abour 1 cup glaze

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STEAMED APPLES

from Martha Whittemore

1 C water

1 C sugar

1 orange (sliced)

6-8 apples (cored)

Mix orange slices, sugar, and water. Heat and let boil then put in apples and cook over medium heat until apples are done.

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ICE CREAM CUSTARD

4 eggs

2 qts milk

1 1/2 C sugar

1/8 tsp salt

3 tbsp cornstarch

Add sugar to beaten eggs and salt. Reserve 1/2 C milk and add rest to previous mixture. Cook over hot water. Add cornstarch to reserved milk and add to cooking mixture after it has gotten hot. Cook stirring occasionally until custard coats the spoon.

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BUTTERSCOTCH SUPREME

Step I

Mix 1 C flour, 1 C chopped nuts, and 1 stk margarine. Spread on bottom of a pan and bake at 350 degrees for 15 minutes. Let cool.

Step II

Mix 8oz cream cheese and 1 C powdered sugar. Fold in 1 C whipped topping. Spread on top of crust mixture.

Step III

Cook over medium heat 2 small boxes butterscotch pudding with 3 C milk. Cool and spread on top of step II mixture. Top with cool whip.

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HAWAIIAN CHEESE BALL

1 cup cheddar cheese, shredded

1 can (20 oz.) chunk pineapple, drained

1/4 cup sugar

3 tbsp. flour

1 cup cracker crumbs

1/2 cup margarine

Combine first four ingredients and mix well, top with crumbs and margarine and bake in greased dish (6" x 6"). Bake at 350 degrees for 30 min. As it cools form into a ball.

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BREAD PUDDING

4 eggs

1 C sugar

4 C milk

2 C bread crumbs

1 tbsp margarine

1/2 tsp salt

1 tsp vanilla

Beat eggs, add sugar, salt, bread crumbs, and vanilla. Add milk and mix well. Pour into baking dish and add 1 tbsp margarine. Bake at 350 degrees for 10-15 minutes uncovered. Stir mixing melted margarine and bake another 30 minutes. For microwave, 10 minutes on med. high, then stir and bake another 20 minutes on med high.

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APPLE CRUNCH

Arrange fresh sliced apples in baking dish and sprinkle with sugar and cinnamon. Sift together 1 cup sugar, 1 cup flour, 1 tsp baking powder, 3/8 tsp salt, and egg beaten with 1 tbsp. water; mix well. Spread this mixture over apples then drizzle 1/4 cup melted butter over all. Bake at 350 degrees until apples are tender.

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BUCKEYES

1 1/2 pounds powdered sugar

1 (16 oz) jar crunchy peanut butter

1 C margarine, softened

1 (12 oz) pkg semisweet chocolate morsels

1 tbsp shortening

Position knife blade in food processor bowl. Add half each of powdered sugar, peanut butter, and butter; top with cover. Process until thoroughly mixed. Shape into 1-inch balls; chill. Repeat process.Combine chocolate and shortening in top of a double boiler; bring water to a boil. Reduce heat to low; simmer until chocolate melts. Dip each ball in chocolate until partially coated; place on waxed paper until chocolate hardens. Store in an airtight container in refrigerator. Yield about 7 dozen.

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ICE BOX DESERT

1 C milk

1 box Jell-O (lime or lemon)

2/3 C sugar

2/3 C boiling water

juice of 1 lemon

Mix together sugar and jell-o and add boiling water. Chill milk in ice tray. Set jell-o mixture in refrigerator to cool. When milk is chilled add juice and whip with mixer. Pour jell-o into whipped milk beating well. Pour mixture into dish lined with cookie crumbs.

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FOUR LAYER DESERT

from Martha Whittemore

I

1 stk melted butter, 1 C flour, 1/2 C chopped pecans. Stir together and spread over bottom of 8 x 10 pryex dish. Bake at 350 degrees for 20 minutes. Cool.

II

8oz cream cheese (softened), 1 C sifted powdered sugar, 1 C cool whip. Beat cream cheese and add sugar then cool whip. Spread over bottom layer.

III

2 small packages instant chocolate pudding, 3 cups cold milk. Combine and mix 2 minutes on low speed. Spread on top of second layer.

IV

Top with remaining cool whip.

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PECAN PUFFS

1 egg white

sprinkle of salt

1 C dk br sugar

2 C pecan halves

Whip egg white until stiff. Add sugar and salt and beat 3 minutes. Mix pecans until coated. Separate onto a greased cookie sheet and bake at 325 degrees about 15 or 20 minutes.

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SUGAR COOKIES

1 1/2 stk margarine

1 C sugar

1 egg

1 tbsp milk

2 tsp vanilla

2 1/4 C flour

3/4 tsp cream tartar

3/4 tsp soda

1/4 tsp salt

Cream margarine, sugar, milk, egg, and vanilla. Sift dry ingredients and add to beaten mixture. Can be refrigerated for better handling. Roll in small balls and place on cookie sheet. Press each ball down with a glass dipped in sugar. Bake at 350 degrees until lightly browned.

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COOKIES

1 tsp baking pdw

1 C br sugar

1 C flour

1 C nut meats

1 stk margarine

1 egg

Cream together sugar and margarine. Add beaten egg. Sift together baking pdw and flour and add to above mixture. Stir in nuts. Drop by spoonfuls on a greased baking sheet. Bake at 350 degrees until brown.

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KARO FAT-FREE OATRAISIAN COOKIES 81

Pam

1/2 tsp soda

1 C flour

1/2 tsp cinnamon

1 C quick oats

2 egg whites

1/2 C sugar

1/3 C Karo light or dark

1/2 tsp salt

1/2 tsp baking powder

1 tsp vanilla

1/2 C raisins

Preheat oven to 375 degrees. Spray cookie sheets with pam. In a large bowl combine dry ingredients. Stir in egg whites, Karo and vanilla until well mixed. Add raisins. (Batter will be stiff) Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake 10 min. or until firm. Do not overbake. Remove; cool on wire rack. Makes 2 1/2 dozen.

Prep time: 20 min.

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BROWN SUGAR COOKIES

2 C br sugar

1/2 tsp cr of tartar

2 eggs

1/4 tsp salt

4 C flour

1 tsp vanilla

1 tsp soda

3/4 C shortening

Cream together shortening, sugar, and eggs then add vanilla. Sift dry ingredients and add to mixture; roll very thin and cut into shape. Bake at 350 degrees until brown.

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ROOKIE COOKIES

2 eggs

2 C br sugar pack

1 C melt butter

2 C sifted flour

1 tsp baking pdw

1/2 tsp soda

4 C reg or 3 1/2 C quick rolled oats uncooked

1 C chop nut

1 C coconut

1/2 C raisins

1/2 C water

Beat eggs and blend in sugar and melted butter. Sift together flour, baking powder, soda and salt. Stir into egg mixture. Stir in rest of ingredients (add water to moisten well). Mix thoroughly. Drop onto greased baking sheet. Bake in moderate oven (350) for about 15 minutes. Makes 6 dozen.

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JAM SANDWICH COOKIES

from Aunt Lillie Eanes

1/2 C shortening

1/2 C sugar

1 egg

1/2 tsp vanilla

1 1/2 C flour

1/2 tsp salt

1/2 tsp baking pdw.

Cream together shortening and sugar then add egg and vanilla. Sift flour, salt, and baking powder and combine with above mixture. Put half of dough in 8" square pan and spread on any kind of jelly or preserves. Top with remaining dough. Bake at 350 degrees for 25 minutes and cut in squares.

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REFRIGERATOR COOKIES

1 C sugar

1/2 tsp vanilla

1/2 C butter

1/2 tsp lemon

1 egg

2 C flour

1 tbsp milk

2 tsp baking pdw.

1/2 tsp salt

Combine and mix until smooth. Make into rolls and wrap in wax paper. Refrigerate and slice to bake at 350 degrees until lightly browned.

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CHOCOLATE MARSHMALLOW DROPS

1 3/4 C sifted flour

1/2 tsp soda

1/2 tsp salt

1/2 C cocoa

1/2 C shortening

1 C sugar

1 egg

1/2 C milk

1 tsp vanilla

2 doz marshmallows

1/2 C nuts (optional)

Mix first four ingredients. Cream shortening add sugar and egg. Add to dry ingredients with milk and vanilla. Add nuts. Drop by teaspoon on greased pan. Bake at 375 degrees for 8-10 minutes. Remove from oven. Put cut side of half marshmallow down on cookie. Press down. Return to oven until marshmallow is puffy and soft. Cool. Dip in glaze. Glaze: 1/2 C cocoa and 1 1/2 cup confectionery sugar. Heat 3 tablespoons water and 1/3 cup margarine. Mix with sugar and cocoa. Dip cookie in glaze. Makes about 4 dozen.

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CAMP APASUS COOKIES

(no bake )

2 C sugar

1/2 C milk

1/2 C cocoa

1 stk margarine

1/2 C peanut butter

3 C quick oats

1 tsp vanilla

Mix sugar, cocoa, milk and margarine in saucepan. Boil for one minute. Remove from heat. Stir in oats, peanut butter and vanilla. Drop from teaspoon onto waxed paper.

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MOLASSES COOKIES

3/4 C melted butter

1 C sugar

1/4 C molasses

2 tsp soda

1 egg slightly beaten

2 C flour

1/2 tsp salt

1/2 tsp gr. cloves

1/2 tsp gr. ginger

1 tsp gr. cinnamon

sugar

Combine butter, sugar, molasses, and egg; beat well. Combine remaining ingredients except sugar; add to molasses mixture, mixing well. Chill. Roll into 1-inch balls; roll in sugar. Place 2 inches apart on greased cookie sheets. Bake at 375 degrees for 8 to 10 minutes. Yield 3 dozen.

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JUMBO RAISIN COOKIES

from Betty Overby

Add 1 cup water to 2 cups raisins and boil for 5 minutes. Cool. (Very important that they be cold.) Cream 1 cup shortening and add 2 cups sugar. Add 3 eggs and beat well. Add 1 tsp vanilla and cooled raisin mixture. Sift together 4 cups of flour, 1 tsp baking powder, 1 tsp soda, 2 tsp salt, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp all spice. Blend well. Drop by teaspoon on a greased cookie sheet. Bake 12-15 minutes at 350 degrees.

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DOUBLE TREAT COOKIES

2 C sifted flour

2 tsp baking soda

1/2 tsp salt

1 C shortening

1 C sugar

1 C br sugar pack

2 eggs

1 tsp vanilla

1 C peanutbutter

1 C chopped and salted peanuts

1 16oz pkg. chocolate chips

Sift together dry ingredients. Beat together shortening, sugar, br sugar, eggs, and vanilla until fluffy. Blend in peanut butter. Add dry ingredients and stir in peanuts and chocolate chips. Shape into small balls; place on ungreased baking sheet. Flatten with a glass dipped in sugar. Bake at 350 degrees for 8 minutes or until brown. Makes 7 dozen.

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SNOW DROP COOKIES

from Nina Overby

1 C margarine

2 tsp vanilla

1/2 C pdw sugar

2 C flour

1/4 tsp salt

1 C chopped nuts

Cream butter, sugar , salt and vanilla; add flour and nuts. Shape into balls and place on a buttered baking sheet. Bake at 325 degrees for 25 minutes or until lightly brown. Remove and roll in powdered sugar while still warm. (Bake on top rack)

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TEXAS MILLIONAIRES

from Martha Whittemore

1 pkg. (16 oz) Kraft

2 cup pecans (broken pieces)

caramels 55 pieces

1/2 block wax

4 oz. german

4 tbsp. egale brand

sweet chocolate

Melt caramel and milk in double boiler. Add pecans. Drop by teaspoon onto greased cookie sheet. Chill or leave to cool completely. Melt wax & chocolate. Dip caramel & nut pieces in chocolate. Yeild 3 doz.

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MARTHA WASHINGTONS

1 box conf. sugar

2 stk. butter

1 C cocoanut

1 C chopped nuts

1 C graham crumbs

1 tsp vanilla

Mix all ingredients and form into balls. Melt over hot water 1 block of german chocolate and 1/2 block wax. Dip balls into chocolate and put on wax paper.

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FAST FUDGE

from Martha Whittemore

2 C sugar

2/3 C evap. milk

12 large marshm.

1/2 C butter

few grains salt

6 oz pkg semi-sweet chocolate chips

1 tsp vanilla

1 C chopped nuts

Combine sugar, milk, marshmallows, butter, and salt in saucepan and cook over medium heat stirring constantly until mixture boils. Boil 5 minutes stirring constantly. Remove from heat. Add chocolate chips stirring until melted then add vanilla and nuts stirring well. Spread evenly in a buttered 8" sq. pan. When cool cut into 1" squares. Yield 4 dozen.

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DATE BALLS

1/2 lb. chopped dates

1 stk. margarine

1 C br sugar packed

1 C chopped nuts

2 C rice crispies

coconut

Heat the dates, margarine, and brown sugar over low heat for about five minutes or until well blended. Remove from heat and add rice crispies and mix well. Let cool to handle and roll into balls and then roll in coconut.

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CHOW MEIN CANDY

Melt 2 6oz. pkgs. butterscotch chips and 1 tbsp peanut butter; add 2 small cans of chow mein noodles and mix well. Make into size lumps you desire and let cool.

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PARTY MIX

6 tbsp margarine

4 tsp worchestershire

1 tsp seasoned salt*

2 C corn chex

2 C wheat chex

2 C rice chex

3/4 C salted nuts

Heat oven to 250 degrees. Melt butter in a shallow pan over low heat. Stir in worchestershire sauce and seasoned salt. Add chex and nuts. Mix over low heat until all pieces are coated. Heat in oven 45 minutes. Stir every 15 minutes. Spread out on absorbent paper to cool. Yield 6 3/4 cups.

* Instead of seasoned salt you can use:

3/8 tsp onion powder 3/8 tsp salt

If unsalted nuts are used double the amount of salt used.

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COCONUT CHRISTMAS CANDY

from Gladys Parham

3 lbs sugar

2 lbs nuts

1/2 lb margarine

4-6 oz. coconut

3 6oz cans milk

8 oz white karo

Mix first 4 ingredients and cook to form a soft ball in cold water. Stir constantly. Remove from heat, add nuts and coconut and beat until stiff. Pour into a large dish or pan. Let cool. Cut into squares and store. Yield: 5 pounds

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SUGAR PLUMS

1/2 C margarine

2 C graham cr crum

1/3 C white karo

60 pecan halves

1 lb yellow raisins

1 C conf sugar

Grind raisins twice. Mix margarine, karo, raisins, and crumbs by hand until well blended; chill. Pinch off pieces the size of a large olive and wrap each piece around a pecan half. Roll in powdered sugar. Work with a small amount at the time, keeping the balance in the refrigerator, as it will get too soft to work with if left out for a while.

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RICE KRISPIES CANDY

1 C sugar

1 C white karo

Bring above ingredients to a boil and stir in 1 cup crunchy peanut butter. Pour over 6 cups rice krispies and mix well. Pour into a greased 9 x 15 inch dish.

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CHOCOLATE PEANUT BUTTER BALLS

2 C conf sugar sifted

1/2 C soft margarine

1 C peanut butter

6 1oz squares of unsweetened chocolate

1 C graham cracker crumbs

1/4 block of paraffin wax

Combine sugar, peanut butter, graham cracker crumbs and margarine. Mix until well blended. Make into small balls. Chill for 1 hour. Coarsely chop chocolate and paraffin. Place in double boiler over simmering water. Heat until melted. Using a toothpick dip balls into chocolate quickly. Place on waxed paper. Makes 4 dozen.

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CANDIED POPCORN AND PEANUTS

1 C peanuts

1/2 C margarine

1 C br sugar packed

1/4 dark karo

1/4 tsp baking soda

1/4 tsp salt

1/4 tsp vanilla

1 C raisins

Combine popcorn and peanuts in a lightly greased roasting pan. Mix well and set aside. Melt butter in a large sauce pan and stir in sugar and corn syrup. Boil for five minutes, stirring occasionally. Remove from heat and stir in soda, salt, and vanilla. Pour over popcorn mixture, stirring until evenly coated. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Stir in raisins and bake another 15 minutes. Allow to cool and store in a airtight container. Yield 2 1/4 quarts.

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RICE PUDDING

1/2 C water

1 C sugar

1/4 C cooked rice

1/2 tsp salt

4 eggs

1/4 tbsp butter

2 C milk

1/4 C bread crumbs

1/2 tsp flavoring (nutmeg or vanilla)

Beat eggs, add sugar, salt, mix well - add milk, rice, bread crumbs, favoring, and melted butter. Bake at 400 degrees for 15 minutes - stir - bake at 350 degrees for 20 minutes.

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FRUIT SALAD

3 pkg Jello

3 bananas

1 C cut 1/2 grapes

3 tbsp sugar

1 pkg Knox gelatin

2 oranges

2/3 C cold water

1 can crsh pineapple

2 or 3 diced apples

1 can fruit cocktail

Dissolve Knox gelatin in cold water, drain canned fruit and use 3 cups juice (or hot water) to make jello. Sprinkle fruit fresh on apples and bananas. Combine all.

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Strawberry Pie

2 c. sugar

1 qt. strawberries

2 c. water

2 baked pie shells

Dash of salt

Cool Whip

6 tbsp. cornstarch

6 tbsp. strawberry Jello (one regular box)

Combine sugar, cornstarch, Jello, and salt. Add water. Cook until clear. Place glass mixing bowl in microwave, cook on high 5 min. stir, cook 2 min. stir, cook 1 min stir, if not clear continue. Closely cover the cooled pie shells one layer deep with fruit. Pour Jello mixtue into pie shells covering fruit. Refrigerate. Can be covered with Cool Whip prior to serving.

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Fruit Cobbler

1 c sifted flour

2 c sugar

1 1/2 c milk

2 tsps. baking powder

Dash of salt

2 cups fruit with juice

1 stick margarine

Sift flour, baking powder, a dash of salt and 1 cup of sugar. Add milk. Melt margarine in casserole in oven. Add batter. Heat fruit with the other cup of sugar in a saucepan. Stir well and pour over batter. Bake uncovered 25 minutes at 350 degrees or until brown. Place dish on cookie sheet to prevent spills in oven.