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Purple Hull Peas

Approximately 2 cups of fresh peas

2 – strips of bacon, cut in 1” chunks (you can also use salt pork or ham)

½ onion, diced

Salt, pepper and other seasonings of choice (We add a touch of garlic powder and a splash or two of Tony Chachere’s)

 In a medium to large pot, fry the bacon until soft.  If you are using salt pork or ham, you may want to add just enough oil to saute.  When the bacon is soft, add onions and saute until soft.  Add peas and stir to mix the bacon and onions.  Add seasonings and stir again.  Add enough water to completely cover the peas.  Cook over high heat until water comes to a boil.  Cover and turn heat down to low/medium and simmer, stirring occasionally to keep the peas from sticking to the bottom of the pan.  Add water as necessary to keep the beans covered.  Cook for approximately 30 to 45 minutes.

NOTE:   This is one of those recipes that we make by the seat of our pants.  You can add ingredients ‘to taste’, and double or triple this recipe.  Just remember to get a bigger pot! 

 

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Cornbread

1-1/2 c. yellow cornmeal

1/2 c. flour

1/2 t.  soda

1 T. baking powder

1 t. salt

1 t. sugar

1 egg

1-1/2 c. buttermilk

1/4 c. vegetable oil

Preheat oven to 450 degrees.  Place one to two tablespoons of solid shortening in a cast iron skillet; place skillet in the hot oven.   While shortening is melting: Mix the dry ingredients together.  Blend in liquids and mix well.  Pour into heated  skillet, making sure  the shortening is completely melted and just begins to smoke.  Return to the  oven and bake for about 20 to 25 minutes, or until golden  brown on the top and a  knife inserted into the center comes out clean. Note:  By melting the  shortening in the skillet, the bottom of your cornbread will be quick-fried and  will have a crunchy texture.  You can do the same with your muffin tin, just add  a teaspoon or a little less to each cup.  If you prefer to have a’smooth’  bottom, lightly grease your skillet or muffin tin and pour batter into them.   Bake them for the same amount of time. Two warnings on this: 1)   Make sure you watch the skillet very closely to make sure the shortening does  not catch fire.  If left unattended for any length of time, this can be a very  serious risk – in fact, a likelihood.  2)  DO NOT use a Teflon skillet!   Heating the shortening in the skillet before adding the batter is designed  strictly for cast iron.  I’m pretty sure if you use a Teflon skillet, your  cornbread will come out tasting pretty bad and your skillet will be destined for the garbage can, just as soon as it cools off enough to dump  it.

 

 

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Sour Cream Gingerbread Hearts

This is a recipe I have had for ages.  I used to pick up those magazines at Christmas that were mainly dedicated to recipes.  This one originally appeared in the Autumn, 1985 issue of Country Cooking.  The only difference I made was to bake mine in miniature heart-shaped pans, instead of the 8- or 9” pan called for, and I dust mine with powdered sugar after they have baked.  Either way, this is one of the most delicious gingerbreads I have tasted.

 2 large eggs

½ cup Sour Cream

½ cup Light Molasses (I use the Grandma’s brand)

½ cup Brown Sugar

1-1/2 cups Flour

1 teaspoon Baking Soda

1 teaspoon Ground Ginger

¼ teaspoon Salt

½ cup (1 stick) Butter, melted

 Heat oven to 350 degrees.  Butter an 8- or 9” pan.  Beat eggs.  Add sour cream and molasses and beat until smooth.  Sift in dry ingredients.  Beat again, and when smooth, stir in butter.  Scrape into prepared pan and bake for 25 minutes, or until a skewer or toothpick inserted into the center comes out clean.  Remove from oven and dust with powdered sugar.  Can be served warm or cool.

 Note:  If you use smaller pans like I do, fill them only to a scant half-full.  Surprisingly, it takes about the same amount of time to bake in the heart-shaped pans as it does the 8- or 9” pan.  Just pay closer attention to the smaller pans.  Depending on the size piece you want, the standard pan makes from 9 to 12 pieces. 

 

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Lemon Jello Cake

1 Yellow Cake Mix

1  4 oz. pkg. Lemon Jello

4 eggs

2/3 cup Apricot Nectar

1/2 cup Vegetable Oil

3 T. Lemon Extract

 Mix all ingredients together.  Pour into a greased and floured tube pan.  Bake at 350 degrees for approximately 30 minutes, or until a cake tester comes out clean.  Remove from the oven.  Run a knife around the outside edges and inner tube.  Using spatulas, remove cake from pan.  Place on a plate.  Poke holes in the cake with fork.  Drizzle with glaze.

Glaze:

1-1/4 cup sifted Confectioner’s Sugar

1/4 cup fresh-squeezed lemon juice

Mix until well blended.

 

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Meatballs

1 lb. ground beef

1-1/2 to 2 lbs. ground Italian Sausage

2 t. Basil

1-1/2 t. Garlic Powder

2 t. Oregano

1 t. Thyme

2 T. Parsley

½ t. Pepper

1 t. Salt

2 eggs

½ to ¾ cup Italian Bread Crumbs

Mix all ingredients until well blended, without over kneading.  Mold into 1-1/2 to 2-inch balls.  Place on a foil-covered cookie sheet or shallow baking pan.  Bake at 350 degrees for 30 to 40 minutes, until done. 

You can either immediately add them to your spaghetti sauce or cool completely and store in a zip top storage bag and place in the freezer.  Keeps well up to three months.

 

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Peanut Rolls

1 Sponge Cake (directions below)

2 T. Margarine (or butter), softened

1 t. Vanilla

1 box Powdered Sugar (approximately 2 cups)

Milk

Spanish Peanuts, ground 

Sponge Cake

Grease and flour a 13x9x2” pan.  Beat together until very light:  4 eggs.  Beat in:  2 cups sugar, ½ teaspoon salt, 2 teaspoons vanilla.  Add 2 Tablespoons melted butter or margarine, 1 cup BOILING HOT milk.  Sift together and add 2 cups flour, 2 teaspoons baking powder.  Immediately pour into prepared pan.  Bake at 350 degrees for 25 to 35 minutes, or until a toothpick comes out clean.  Cool completely.

To Assemble Rolls:

Mix powdered sugar and softened butter until partially incorporated.  Add vanilla.  Add just enough milk to make frosting spreadable with a knife.  You don’t want a thick cake-like icing, or a watery-thin icing.  Just thin enough to soak into the cake and hold peanuts to the sides.  Cut cake into squares (as big or small as you want).  Ice squares on all sides one at a time and roll in ground peanuts.  These are best eaten with a day. 

Notes from Dot:

1)  The best way to grind the nuts is with a food grinder.  A food processor might be okay, but you run the risk of grinding them too fine.

2)  You may have to experiment with the icing a bit to get it just right.

 

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Pecan Raisin Breakfast Bread

Bread

2 cans Crescent Rolls

2 Tablespoons butter, softened

½ cup Sugar

2 teaspoons Cinnamon

¼ cup pecans, chopped

¼ cup raisins, soaked (optional)

Topping

Mix together:

2 Tablespoons Honey

¼ cup Confectioner’s Sugar

2 Tablespoons butter

1 teaspoon Vanilla

¼ cup Pecan Halves

Unroll crescents; separate into 16 triangles.  Spread each with butter.  Combine sugar, cinnamon, pecans & raisins; sprinkle over triangles.  Roll up each triangle starting from the wide end and rolling to opposite point.  Place rolls, pointing down, in a greased 9” x 5” loaf pan, forming two layers of eight rolls each.  Bake at 375 degrees for 35 to 40 minutes, until deep golden brown.  Remove from pan AT ONCE; place right side up.  Drizzle with topping. 

Quick.  Easy.  Delicious.  What could be better than that? 

 

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Pudding Cake

Cake:
¾ cup Sugar
1 cup Flour
2 T. Cocoa Powder
¼ t. Salt
½ cup Milk
2 t. Baking Powder
2 T. butter (melted)
1 t. Vanilla
Mix all ingredients together and pour into a greased 8×8 pan.
Topping:
½ cup Sugar
¼ cup Cocoa Powder
½ cup Brown Sugar
Mix all three ingredients together and pour on top of cake batter in pan.
Pour 1-1/2 cups hot water over the cake/topping mix.
Bake at 350 degrees for 40 to 45 minutes until cake portion is set. Remove from oven. Cool before serving.

 

 

 

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Paradise Quiche

8 ounces shredded Mexican Blend Cheese

1 can Tomatoes with Green Chilies

5 green onions, chopped

½ cup chopped ham

7 eggs

1/2 cup heavy cream

1/2 teaspoon salt

1 deep dish pie crust

Turn oven on to 350 degrees. Place unbaked pie shell in oven and bake for 5 minutes. Remove from oven. Put the cheese, Rotel, ham and green onions in pie shell.   In a medium bowl, whisk together the eggs, cream and salt. Pour over mix in pie shell, making sure the egg mix blends thoroughly (without stirring). Bake at 350º 35 to 45 minutes or until a knife inserted into the center comes out clean. Let stand 10 minutes before serving. To prevent crust and top from over browning, you may have to cover loosely with foil the last 15 minutes of cooking time.

Makes 6-8 servings

Can be frozen!!!

 

 

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Lemon Scones

Scones are often associated with British tea, and are usually thought to be nothing more than a biscuit. Although similar, scones differ somewhat by using butter instead of shortening, and are lighter and fluffier. For a real delicious treat, try making scones for Saturday breakfast, or host your own tea with scones holding a place of honor!

Lemon Scones

1-12 cup Flour

¼ cup Sugar

¼ teaspoon Baking Soda

1-1/4 teaspoon Baking Powder

¼ teaspoon Salt

1/3 cup very cold Butter, cut into small pieces

Grated rind of 2 lemons (more or less to taste)

½ cup Buttermilk

Place dry ingredients into a medium bowl and mix well. Cut butter into mixture until it resembles coarse meal. Add the Lemon Zest. Add buttermilk and mix with a fork just until the dough leaves the side of the bowl. Place on a lightly greased pan and shape into a circle. With a sharp knife, cut the dough into 6 wedges (8 if you prefer smaller scones). Bake at 425 degrees for approximately 15 minutes, or until the tops are lightly browned and scones are done in the center. Serve warm with your favorite preserves or Lemon Curd.

 

 

Quesadillas

Need a quick fix? Try this and see what you think!

1 lb. chicken tenders, cubed

1 onion, sliced into rings, then cut in half again

1 bell pepper, cut into strips

Flour tortillas

Grated Monterey Jack & Cheddar

Olive Oil

Butter

Seasonings to taste (we use garlic powder and Tony’s)

Season chicken. In a cast iron skillet, saute chicken in olive oil until cooked through. Remove chicken to a bowl and set aside. In additional olive oil, saute onions and bell peppers until soft. In another skillet, melt a sliver of butter. Lay a tortilla on a plate. Sprinkle one half with cheese. Top with chicken, then with sautéed vegetables. Top with more cheese. Fold in half and place in the skillet with the butter. Cook on one side until lightly browned. Flip, and cook the other side the same. Place cooked Quesadilla on a plate and cut into four serving pieces. Top with sour cream, guacamole and salsa. Serve with chips.

 

 

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Orange Sherbet

1 – 2 liter Orange Soda

1 small can Crushed Pineapple

1 can Eagle Brand Condensed Milk

 

Mix well, making sure to blend all of the ingredients to a smooth consistency. Freeze.

Now, how simple is that? What a great way to bring a smile to all the members of your family, as well as any guests that stop by for a visit. If you want to dress it up a bit, serve it in Parfait glasses and garnish with a mint leaf or two. Fun and beauty combined – all in one dish!

 

 

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Crawfish Etouffee

¾ oil

½ cup flour

2 medium onions, chopped

3 ribs celery, chopped

5 cloves garlic, finely minced

2 bell peppers, chopped

¼ cup butter

1 T. Tomato paste

16 oz. chicken broth

1 – 2 cups water

2 – chicken-flavored boullion cubes, dissolved in 1 cup water

1 T. Tony Chachere’s

1—1-1/2 t. black pepper

1 t. Louisiana Hot Sauce (or Tabasco)

2 pkgs. (or 2 pounds cooked) Crawfish

 

Pour oil into a cast-iron Dutch oven. When heated (not smoking), sprinkle flour over the top and incorporate into the oil until smooth. Cook until the color of peanut butter. In a separate pan, saute vegetables until tender. When roux is ready, add vegetables, and blend well. Add butter, tomato paste and broth; mix well. Add chicken broth, water, seasonings and crawfish. Mix well. Cook for approximately 30 minutes to an hour until the Etouffee reaches a slightly medium thickness. Serve over rice.

 

 

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Pork over Rice

1 quart Pork

1 Bell pepper, chopped

1 onion, chopped

2 stalks of celery, cut fine

Chopped garlic, to taste (we use about four to five cloves)

Seasonings to taste (we use Tony’s and some pepper to make any necessary adjustments, since the pork is already seasoned)

Flour & Oil

In a small amount of oil, saute vegetables in a cast-iron Dutch oven until tender. Remove the vegetables from the pan and set aside. As in any Cajun cooking, you then need to make a roux. . To do this, pour about ½ cup or so of oil in the pot. Slowly sprinkle about 1/3 cup to ½ cup of flour over the oil and blend until smooth. Cook slowly, until thickened and a light peanut butter color. When roux is done, add the vegetables and pork to it, and mix well. Add any seasonings you need to make necessary adjustments to taste. Simmer for 30-minutes, adding small amounts of water if it becomes too thick – you want a medium gravy for this recipe. Cook a pan of rice as you normally do. In a bowl, place a good scoop of prepared rice, and top with the Pork mixture. Grab a chunk of French bread, pour yourself a glass of sweet tea and sit down to one of the best meals you have eaten in a long time!

 

 

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Almost everybody loves Apple Pie.  It one of the basics of being American – along with hot dogs and baseball.  Why not get in the kitchen and try this one?  The recipe is from Aunt Dot’s kitchen, and it is absolutely delicious.  Oh.  And don’t forget that big scoop of Vanilla ice cream to top it off!

Crust:

2-1/2 cups flour

1 t. sugar

1 t. salt

1-1/3 c. butter flavored Crisco

1 to 1-1/2 cups grated Cheddar Cheese

Ice Water

With a fork, blend together flour, sugar and salt. Blend in cheese. With two knives, a pastry cutter or your (clean) fingers, blend in the Crisco until incorporated and feels a bit grainy. Add enough ice water to hold dough together. Divide dough in half and roll out one to fit an 8” or 9” pie plate, leaving a bit hanging off the sides. Set aside.

Filling:

1 can Sliced Apples (I use 1 quart of home-preserved apple slices)

1 t. Cinnamon

½ t. Nutmeg

½ cup brown sugar

½ cup granulated sugar

2 T. Flour

Butter

Mix apples, sugars, flour and spices in a large bowl. Add filling to pie shell and dot with butter.

To make a lattice top crust, roll out the remaining half of pie crust dough into a rectangle. Cut strips approximately ¼ to ½” in length. Lay one strip in the middle of the pie. Add a second strip across that one in the middle, forming a ‘plus’ sign. Working gently, weave additional strips out from the middle until the top is completely covered.

Cover the edges of the crust with strips of tin foil to prevent over-browning. Bake pie at 350 degrees until golden brown and filling is set, approximately 30 – 45 minutes. Ten minutes before the pie is completely done, remove the tin foil and allow to finish baking.

 

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Taco Seasoning Mix

2 T. chili powder

4 t. cumin

4-1/2 t. Paprika

1 T. Onion powder

1 T. Garlic Powder

¼ t. Cayenne Pepper

½ t. Salt

½ t. Black Pepper

Mix all ingredients together and place in a jar. Seal tightly and store in a cool dry place.

Taco Salad

Brown 1 lb. beef in a skillet. Drain. Add 3 T. of seasoning mix to the hamburger and ½ – 3/4 cup of water. Cook, stirring occasionally, until the water has mostly absorbed.

Spoon beef mixture into taco shells, and top with shredded lettuce, chopped tomatoes, grated cheese and a little sour cream. You can also add guacamole and salsa as desired.

 

 

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Mom’s Chocolate Cake

2 cups sugar                                          2 cups flour

½ cup butter, softened                         1 t. soda

2 eggs                                                   1 t. baking powder

½ cup buttermilk                                  1 t. vanilla

1 cup boiling water                               3 heaping T. cocoa

Pinch of salt

Cream sugar and butter. Add eggs one at a time. Add buttermilk. Add cocoa, vanilla; then add dry ingredients. Add boiling water. Grease, flour and line with waxed paper two 9” cake pans, or six 6” cake pans. Divide batter equally. Bake at 350 degrees for 30 to 35 minutes (less time for smaller pans) or until a cake tester or toothpick inserted in the middle comes out clean. Remove from oven and cool completely before frosting.

Chocolate Frosting

½ cup shortening (melted)                    ¼ teaspoon salt

½ cup cocoa                                          1/3 cup milk

1-1/2 teaspoon vanilla                           3-1/2 cups sifted confectioners’ sugar

Combine shortening, cocoa and salt. Add milk and vanilla. Stir in sugar in three parts, mixing until smooth and creamy. Add more sugar to thicken, or milk to thin frosting, for spreading consistency.

Recipe by: Daryle Stephenson

 

Corn Salad

2 cans Whole Corn

1 c. shredded Cheddar Cheese

1 can chopped Chilies

3 T. Mayonnaise

2 c. crushed Fritos

Put corn, cheese, chilies and mayonnaise in a large bowl and mix well.  Add Fritos and stir until blended.  If you won’t be serving the salad right away, wait until right before serving to blend in the Fritos. How easy is this!?!?!?!

 

Homemade Ice Cream

3 eggs

1-1/2 cups sugar

1 quart Heavy Whipping Cream

1 quart Half and Half

3-4 teaspoons vanilla

1 large can evaporated milk

Pinch of Salt

Beat eggs, salt, vanilla and sugar until creamy. Add evaporated milk, stirring until well blended. Mix in milk and stir until incorporated. Pour into ice cream maker canister and follow the manufacturer’s directions. For Strawberry Ice Cream: Add 1 package Strawberry Kool-Aid and one or two packages of frozen Strawberries, thawed and chopped. You can also get creative and add other fruits, (think blueberries and peaches) chocolate chips or other flavors to design your own ice cream flavor!

 

Peggy Ray’s Broccoli Salad

Chopped Broccoli or Cauliflower (or a mix of both)

½ c. – 1 c. Chopped Celery

½ c. – 1 c. Golden Raisins

¼ c. – ½ c. Chopped Red Onions

½ c. – 1 c. Sunflower Seeds

½ c. – 1 c. Pecans or Walnuts

Dressing: ¼ c. Sugar                 ¼ c. Vinegar                 ¼ c. Mayonnaise (not salad dressing)

Mix fruits, nuts and vegetables together. Toss with salad dressing. Chill before serving.

 

Simple Deviled Eggs

As many boiled eggs as you want to serve. (1 dozen eggs makes 24 deviled eggs). Cut eggs in half. Gently scoop out egg yolks and place in a bowl. Add 1 T. pickle relish, enough mayonnaise to moisten, and salt and pepper to taste. Mix to a smooth consistency. Refill each egg half with enough yolk mixture to slightly rise above the edges. Sprinkle lightly with Paprika. Note: This is a basic, simple recipe for deviled eggs. You can also add finely chopped onions, olives, bell pepper or any other ingredient you enjoy in your deviled eggs.

 

Poppy Seed (or not) Chicken

5 cups cooked chicken seasoned to taste (cubed or bite size)

1 can condensed cream of chicken soup

8 ounce sour cream

1/2 cup melted butter

2 sleeves buttery tollhouse crackers (or similar)

1 teaspoon poppy seeds (optional)

Preheat over to 350.  Cook chicken in skillet until juices run clear, and season to taste and cut into bite size pieces. Place chicken in a 9×13 baking dish.  In a separate bowl combine soup and sour cream.  Pour mixture over chicken. Crush crackers and toss with melted butter and poppy seeds.  Spread crackers over the top.  Bake approximately 30 minutes until top is brown and soup bubbles.   I have experimented with this on several levels.  Rarely do I have poppy seeds, but I really like adding frenches onions too the cracker mixture, and cooked broccoli and cheese change it up a little.  It is good on rice or pasta.

Recipe by:  Anita Shelton

 

Chicken Fiesta

I am not a “measuring” cook. I like recipes that are no-brainers, where one small slip won’t ruin an entire dish.      This is the easiest chicken recipe in the world. The only real “prep” is cooking the chicken thighs. After that, you can walk away, take care of business, and come home to a wonderful crockpot meal. You can, however, cook this on the stove, too. Boneless, skinless chicken thighs—as many as you need for the number of people you will feed Canned black beans, drained and rinsed Canned or frozen corn; if canned, drain and rinse Chunky salsa, whatever “hotness” you like I’m being particularly vague about quantities. This recipe can be easily doubled, quadrupled, etc., depending on the crowd you have to feed. For one person, I use one can of black beans, one can of corn, one jar of mild salsa, and four chicken thighs. This makes enough for several meals for me. Combine the salsa, corn, and beans in a crockpot set on low. Cook the chicken thighs in vegetable or canola oil until they are no longer pink. Add the chicken thighs to the crockpot mixture and let everything cook for as long as you want. You can let this cook on low all day, or you can turn the crockpot setting to high, if you want it soon. If you cook it on the stove, just simmer it until you’re ready to eat.  But always cook the chicken before you add it to the salsa/bean/corn mixture!  You can use bone-in chicken thighs, but then you have to use your fingers to eat. Make some cornbread to go with this, or biscuits.

Recipe by:  Kathleen Smith

 

Italian Cream Cake

This recipe was shared with me many years ago by Anita for the family cookbook that I made for my brother, Mark. Since Anita had long since passed the ‘friendship’ stage and had become a sister, instead, it was only fitting that her recipes be included. Now, she decorates cakes for others, and they are beautiful! You just can’t go wrong trying one of her cake recipes!

Heat oven to 325 degrees.

Cream: 1 stick Butter and ½ c. Shortening Add: 2 c. Sugar and 5 Egg Yolks.

Beat and add 1 c. Buttermilk, mixed with 1 t. Soda Add: 2 c. Flour, 1 c. Chopped Nuts, 1 t. Vanilla and 1 small can (or bag) grated Coconut.

Beat egg whites until stiff and fold into the batter.

Bake in 3 – 9” layer cake pans for 30 to 35 minutes, or until a cake tester inserted in the middle comes out clean.

Frosting: Cream 1 stick Butter with 1 – 8 oz. pkg. Cream Cheese. Add 1 t. Vanilla and 1 box Powdered Sugar.

Recipe by:  Anita Shelton

 

Grandmother’s Chicken and Dumplings

Anita also shared this recipe for Chicken and Dumplings. Here in the south, this meal is a staple, and hers is some of the best I’ve ever eaten. Thank you, Anita for sharing with us!

1 Whole Chicken

2 c. Flour

1 t. Salt

1 t. Baking Powder

4 T. Crisco

2/3 c. Water

5 to 6 c. Broth

1 T. Butter

Boil chicken in salted water until tender; skin, debone and cut into small pieces. Reserve broth.   Mix flour, salt and baking powder together. Cut in Crisco until mixture is crumbly. Add water; mix until dry ingredients are moistened. This will be a stiff dough. Roll out on floured board to about ¼” thickness. Cut into 1-1/2 x 2” squares. Return 5 to 6 cups of the reserved broth to a boil. Drop dumplings into boiling broth. Add pepper and 1 T. butter.   Simmer, uncovered, about 20 minutes or until dumplings are cooked. Return chicken to pot; cover and set aside until ready to serve.

Recipe by:  Anita Shelton

 

Dottie’s Coconut Pie

1 c. Sugar

1/3 c. Flour

2 c. Milk

Cook until thickened.

Add 3 egg yolks (reserve egg whites), cook until thickened.

Add 2 T. butter, 1 t. vanilla and 1 cup grated coconut; stirring until blended. Cook until thickened.

Pour into a baked pie shell.  Top with meringue.  Sprinkle additional coconut on top of meringue.

Bake at 350 degrees until meringue is lightly browned.

To make Meringue:  Whip the reserved egg whites until they form soft peaks. Add ½ c. sugar and 1 T. + ¼ t. Cream of Tartar.  Whip until stiff peaks form.

Recipe by: Dot Peek

 

Hot Chocolate Mix

1 box (12 qt.) Instant Powdered  Milk 1 cup Powdered Sugar 1 Box (32 oz.) Nesquick chocolate drink mix 6 oz. jar powdered coffee creamer Mix together in a large bowl. Use ½ cup mix and 1 cup boiling water to make 1 cup.  (Store in an airtight container.)

 

Bean Soup

1 bag dried bean soup mixture (you can also use 1 jar of handmade Bean Soup in a Jar)

1 can Tomatoes with Green Chilies

1 small Onion, chopped

Garlic Powder, salt, pepper and Tony Chachere’s, to taste

2 c. Smoked Link Sausage, sliced

Wash beans.  Place in large Crock Pot or soup pot.  Add tomatoes, onions, sausage and spices.  Cove with water.  Bring to a boil, reduce heat and simmer until beans are soft – approximately 4 to 6 hours.  If in a Crock Pot, turn on high and cook all day.

 

Chicken Noodle Soup

Boil one whole chicken.  Fill a pot large enough to hold the chicken with water.  Add two stalks of celery,  4 carrots and 1 medium onion that has been cut into large chunks. Add one bay leaf.  Season water with salt, pepper, Tony Chachere’s and a little garlic powder (to taste).  Add chicken.  Boil until chicken is very tender.  Remove chicken from water and cool. Strain and reserve broth.  Chop up carrots, celery and onions and return to broth, chopping and adding more if needed.  Add broth back to pan along with vegetables and additional seasonings, if desired.  Cook broth until vegetables are tender.  In the mean time, debone and chop chicken in small pieces.  Add 1/2 (approximately 3 cups) of the chicken to the broth, reserving remaining chicken for another use.   Add two cups of egg noodles or spaghetti noodles which have been broken in thirds.  You can always add more or less pasta according to preference.  Let simmer until noodles are tender. Note:  You can easily substitute 1 cup of rice for the pasta.  Let simmer until the rice is tender.  Note 2:  We have a bad habit of just cooking from the seat of our pants, adding what we think is a good amount., so if this is confusing, let me know and I’ll try to make it more understandable.  These measurements are approximate – add or delete as much of the chicken, vegetables and rice or pasta as you prefer.  But you really DO need as much broth as you can as some will evaporate with cooking and the pasta or rice will absorb some too! Note3:  If you think you’ll have leftovers, and want to freeze or can it, scoop some out before you add the pasta or rice.  Those will both become soggy and unappetizing when frozen or canned.  When you are ready to use it, just add those ingredients while it’s warming up and cook until they are tender!

 

Homemade Applesauce

12 lbs. of assorted apples or roughly 30-35 apples      (choose varieties that are good for canning or baking – I like Courtland, Fuji, Arkansas Black,        Granny Smith and Gold Rush, but choose the ones you like best – preferably 3 different types) 1/2 – 3 cups of sugar Juice of 2 lemons Peel, core and slice apples.  Put in a large, heavy-bottom pot and add enough water to keep the apples from burning on the bottom.  Cook until soft.  Put apples in a food processor (in stages) and pulse until well chopped – from chunky to smooth, according to preference.  Return apples to pot and add the juice of two lemons and sugar. (I use 1/2 cup or a little less, as I don’t want mine real sweet.  Add more or less sugar according to your tastes).  Bring to a boil.  Remove from heat and fill hot, sterilized jars with 1/2″ head space.  Wipe rims, and put on flats and secure rings.  Place jars in a boiling water bath canner and process for 20 minutes.  Remove from canner and allow to cool on a rack or towel.  Make sure jars seal.  If they do not, store sauce in refrigerator, and eat within 5 days.  *Note:  You can skip the water bath, but you will need to store your applesauce in the refrigerator and eat it quickly – no more than within five days.  This should yield between 7 and 8 jars of applesauce.

 

Honey Bunny French Toast

8 eggs

2 c. Half and Half

1 cup chopped Pecans

12 slices white or whole wheat bread

2 t. Vanilla

1/3 c. sugar ½ c. Powdered Sugar

1 c. Dark Brown Sugar

1 T. Milk

1 T. Cinnamon

Pinch of Salt

In a medium sized bowl, beat together eggs, Half & Half, vanilla, white sugar and salt; set aside.  Mix together in a smaller bowl brown sugar and cinnamon.  Grease a 13x9x2” baking dish.  Place 6 slices of bread in bottom of pan.  Sprinkle with ½ brown sugar mix and ½ of the pecans.  Pour half of egg batter over bread.  Gently press the bread into the mixture to absorb.  Layer the remaining bread on top; sprinkle with remaining brown sugar and pecans.  Pour remaining egg mixture over all, again gently pressing bread to absorb liquid. Cover and place in refrigerator overnight.  The next morning, bake in a 350 degree oven for 40-45 minutes or until French toast is puffy.  While baking, in a small bowl combine milk and powdered sugar; beat until smooth. Drizzle glaze over top of hot toast as soon as it comes out of the oven.  Option:  Serve with butter and maple syrup.  This recipe is especially good when you have overnight guests and want a quick and easy breakfast.  Serve it with some bacon and/or fresh fruit.  Trust me.  Your guests will love you for it!

 

Aunt Dot’s Squash Casserole

2 c. Squash, sliced and cooked until tender

1 large Carrot, grated

1 c. Pepperidge Farm Seasoned Crumbs

2 t. Minced Onion

½ pint Sour Cream

Salt and Pepper to taste

Mix squash, onion, carrot and sour cream together.  Place in a lightly greased 13x9x2” pan.  Tope with seasoned crumbs.  Bake at 350 degrees for 30 minutes.

 

Aunt Dot’s Pimiento Spread

When combing through her recipes, I found two versions of Pimiento Cheese.  One is very similar to the ones on the open market, but oh, so much better.  The other one is a bit unusual, but is equally delicious and can be canned.  Try them both and see what you think!

Dot’s Pimiento Cheese Spread (The Familiar Type)

3 cups Grated Sharp Cheddar  Cheese

1 cup ground Sweet Red Peppers

3/4 cup Mayonnaise

1 t. Salt

½ t. Sugar

A hint of garlic and onion  powder

A drop or two of hot sauce, if desired

Mix salt, sugar and spices together.  Add remaining ingredients and mix well.

 

Dot’s OTHER Pimiento Spread  

12 Sweet Red Peppers (Pimientos), ground (3 cups)

1 c. Mayonnaise

1 t. Salt

1 c. Cider Vinegar

½ c. Sugar

3 T. Flour

Mix salt and sugar together. Add flour.  Add remaining ingredients and mix well.  Cook 10-15 minutes, stirring constantly.  Pack in hot sterilized jars and seal.  Water bath for 10 minutes.

 

Chicken Chili

6 boneless, skinless chicken breasts, cubed (or diced leftover chicken) 1 medium green pepper, chopped 1 medium onion, chopped 2 cloves Garlic, minced 1 T. Vegetable oil 2 (14-1/2 oz.) cans stewed tomatoes, undrained and chopped 2/3 c. Picante Sauce 1 (15 oz.) can Ranch-Style Beans 1 t. ground Cumin 1 t. Chili powder (or more, to taste) ½ t. salt Cut chicken into 1” squares. Cook chicken, onion, chopped green pepper and garlic in hot oil in a large pot until chicken is lightly browned. Add tomatoes and next 5 ingredients; cover, reduce heat and simmer 20 minutes.  Serve with one or more of the following toppings:   Grated Cheddar Cheese Sour Cream Diced Avacado Sliced Green Onions

 

Chicken in a Biscuit

1 (3 oz.) pkg. Cream Cheese, softened

2 c. finely chopped cooked Chicken

2 T. minced Onion or Chives

1 (8 oz.) can Crescent Dinner Rolls

¼ c. Italian-Style bread crumbs

2 T. Milk

2 T. drained chopped Pimiento

Salt & Pepper to taste

¼ c. Melted Butter or Margarine

Combine cream cheese and milk; heat until smooth.  Add chicken, pimiento, onion, salt and pepper; stir well.  Separate dinner roll dough into 2 rectangles, firmly pressing the perforations together to seal.  Cut each rectangle into four 4”x5”rectangles.  Place a heaping Tablespoon of chicken mixture onto each rectangle. Fold sides and ends of dough toward center, moisten edges with water and pinch to seal.  Shape into biscuits.  Place seam side down on a cookie sheet; brush with butter and sprinkle with breadcrumbs. Bake 25 minutes or until golden brown.

 

Blueberry Pancakes

1 cup Flour

2 T. Sugar

2 t. Baking Powder

½ t. Baking Soda

½ t. Salt

1 egg, slightly beaten

1 cup Buttermilk (more if batter is too thick)

2 T. Melted Butter

1 t. Vanilla

½ – 1 cup Fresh Blueberries or (or 1 can, well drained)

Combine dry ingredients in a large bowl.  In another bowl, combine egg, buttermilk, butter and vanilla.  Pour liquid ingredients into the dry mix, stirring just until blended.  Add blueberries until blended.  Preheat a griddle or skillet (grease it if necessary).  Pour approximately ¼ cup of batter for each pancake.  Cook until bubbles rise on the surface and edges appear dry – make sure to check the bottom to insure it isn’t burning.  Flip and cook the other side until the pancake is nicely browned on both sides.  Serve with butter and syrup.   Here’s a tip about pancakes – don’t flip them over and over, as it tends to toughen them.  Handle them gently and they’ll do you well for a delicious breakfast!

 

Sour Cream Pound Cake

1 cup butter

3 c. sugar

6 large eggs

3 c. flour

½ t. salt

¼ t. baking soda

1 – 8 oz. carton sour cream

1 t. vanilla

Cream butter, add sugar and beat until light and fluffy.  Add eggs, one at a time, until fully incorporated.  In a separate bowl, mix flour, salt and baking soda. Alternately add flour mixture and sour cream to butter mixture.  Add vanilla. Pour into a greased and floured tube pan or loaf pan (you may need to do two loaf pans, depending on their size). Bake at 325 degrees for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover loosely with tin foil to prevent a dark brown or burnt top.   This can be eaten just like it is, or topped with strawberries, blueberries or any other kind of favorite berry and a dollop of whipped cream.

 

Dot’s French Vanilla Ice Cream

Scald 1 cup milk.  Gradually stir in ½ c. sugar, 1/8 t. salt, 3 egg yolks (beaten).  Cook over low heat, stirring until it boils. Boil just 1 minute.  Cool.  Pour into freezing tray.  Freeze ½ hour. Whip until barely stiff 1 cup whipping cream.  Beat in 1 T. vanilla.  Turn partially frozen mixture into a chilled bowl.  Beat with rotary beater until smooth.  Fold in whipping cream, return to cold tray and freeze until firm, stirring well during first hour of freezing. For Fresh Peach Ice Cream:  Follow the above recipe.  Before freezing, blend in 1-1/2 cups mashed fresh peaches, sweetened with ½ to ¾ cups sugar.  Freeze as directed.

 

Homemade Vanilla Ice Cream

3 eggs

1 c. sugar

2 quarts milk

2 t. vanilla

1 Large can evaporated milk

Beat eggs, vanilla and sugar until creamy.  Add evaporated milk, until well blended.  Mix in milk and stir until incorporated. Put in freezer and follow manufacturer’s directions. Now, if you want my daddy’s favorite, add 1 pkg. Strawberry Kool-Aid and one or two packages frozen strawberries, thawed.  You can use this basic recipe for almost all fruits.

 

 

Dot’s Chocolate Pie

1 sm. Box chocolate pudding

2 egg yolks

1 cup evaporated milk

1 cup water

2 T. butter

1 t. vanilla

Mix milk and water. Set aside. Mix pudding, yolks and enough milk until smooth. Stir in remainder of milk. Cook until full boil. Remove from heat; add butter and vanilla. Mix until butter melts. Pour into cooled baked pie shell. Refrigerate for 3 hours. If desired, top with merengue or whipped topping.

 

 

Lemon Ice Box Pie

1 – 8”  Graham Cracker Pie  Crust

1 can (14 oz.) Eagle Brand Sweetened  Condensed Milk

½ c. Real Lemon Lemon  Juice

1 t. Grated Lemon peel

2 Egg yolks

In a medium-sized mixing bowl, blend together  the Easgle Brand, lemon juic, lemon peel and yolks until thickened.Turn into pie shell.Refrigerate until ready to serve.Top with meringue or whipped cream.

 

Strawberries & French  Cream

1 quart Strawberries, washed &  stemmed 1 c. Whipping Cream (Heavy  Cream) ½ c. Sifted Powdered  Sugar ½ c. Sour Cream ½ t. Grated Orange  Rind Beat cream until foamy; gradually add  powdered sugar.Beat until soft peaks  form.Fold in sour cream and orange rind.Serve over strawberries.

 

Paradise Fries

5 large  potatoes, cut into  fries

Oil for  frying

In hot oil, cook  potatoes until brown, crispy and done. Drain well and season.  Grease a 13x9x2” pan.  Add fries.

For Decadent  Fries add:  6 strips of bacon, cooked  crisp and crumbled  1 cup shredded Cheddar Cheese  (add more of both if desired) For Zesty:Add chopped  Jalapenos (according to taste) Shredded Monterey Jack cheese Bake in the oven  preheated to 350 degrees for 15 minutes, or until the cheese is thoroughly melted.  Remove from oven.  Top with sour  cream and chives. Serve For Chili  Fries:Once the fries are cooked,top with chili, cheese and onions. No need to cook them in the oven first. We season all  our fries with Tony’s, pepper and a little bit of garlic powder.  You can add any seasonings you choose according to your favorites, or simply sprinkle with salt and/or pepper.

 

Garlic Cheese Biscuits

2 cups Baking  Mix (like Bisquick or Pioneer)

2/3 c.  Milk

½ c. grated Cheddar Cheese

¼ t. Garlic  Powder

½ stick Melted Butter

Blend baking mix  and cheddar cheese.Add milk and stir,  just until completely blended and slightly wet (you may need to add a few  additional drops of milk). Drop by  tablespoon full on greased cookie sheet.  Bake at 450 degrees until golden, approximately 8 to 10 minutes.While biscuits are baking, mix the garlic powder with the melted butter.  Remove biscuits from the oven and brush the tops of the biscuits with the garlic butter.

 

Breakfast Potatoes

1 partially baked potato, cubed in small  pieces (or left over homemade French fries, diced)

Finely diced cooked meat – it can be left over pork chops, roast beef, steak, patty sausage, chicken  or bacon

½ onion, chopped

½ bell pepper,  chopped

1 clove garlic, finely minced, or garlic  powder

Seasonings, to taste – we use salt, seasoned pepper and Tony Chachere’s

Oil, for sautéing

In a cast iron skillet, heat oil. Saute potatoes until lightly golden  brown. Add remaining ingredients and sauté, stirring frequently.Add a little  more oil, if necessary, being careful not to add too much.  Continue cooking until potatoes and  vegetables are soft throughout. Serve warm.  This serves two. If you want to make more, just add more of each ingredient.

 

Satin Top Brownies

1 c. Sugar

¼ c. Oil

2 Eggs

1 t. Vanilla

2 – 1 oz. squares Unsweetened Chocolate,  melted

½ t. Salt

½ c. sifted Flour

½ c. chopped Nuts (optional)

Grease an 8x8x2” pan.  Set aside.  Combine sugar, oil, eggs and vanilla until smooth.  Add melted chocolate.  In a separate bowl, sift together flour and  salt.  Add to chocolate mixture.  Add chopped nuts, if desired.  Pour into prepared pan and bake at 350  degrees for 30 minutes.  Cool before  slicing.

 

Paradise Chicken Salad

2 cups (approximately) chopped, cooked chicken

1 heaping T.  Pickle Relish

¼ c. finely chopped onion

4 Pear halves, diced

¼ c. Craisins  (or raisins, if you prefer)

2 hard boiled  Eggs, diced

Enough  Mayonnaise to moisten, thinned with a few drops of Apple Cider Vinegar, if you want an added punch

Salt and pepper, to taste

Mix first six ingredients together in a large bowl.  In a small bowl, mix Mayonnaise and Apple Cider Vinegar until well blended.  Add to chicken mixture.  Salt and pepper to taste.  Serve with your choice of crackers, sliced tomatoes and some black olives.

 

Enchiladas

2 chicken breasts, cubed in small pieces

3 cloves garlic,  minced

1 onion, chopped  fine

1 bell pepper, chopped  fine

Tony Chachere’s, to  taste

1 can Tomatoes and Green  Chilies

1 lg. container Sour Cream

1 can Cream of Mushroom Soup

Flour Tortillas

2 cups (or more, if desired)  Monterey Jack and Cheddar Cheese blend, grated

In a large skillet, sauté the chicken, garlic, onions and bell pepper, until chicken is cooked  through.  Remove from heat.  Place chicken mix by spoonfuls in the center of a flour tortilla.  Roll up and place  in a greased casserole dish.  In a separate bowl, mix sour cream and soup until well blended.  Pour half sour cream mix over enchiladas.  Sprinkle with ½ of the cheese.  Pour remaining sour cream mix  over cheese, then top with remaining cheese.  Pour Tomatoes and Green Chilies on top of the cheese. Bake at 350 degrees for approximately 20 to 30 minutes, until bubbly.

Note:  This recipe was adapted from one I got from my great friend, Rebecca Dalton.

 

Pear Salad

This recipe is just too simple, and very delicious! 1 can Pear halves, drained Lettuce Leaves Mayonnaise Grated Cheddar Cheese Sliced Banana  (optional) Maraschino Cherries (optional) Place lettuce leaves on a  plate.  On the leaf place pear halves, cut side up.  In the center place one  small dab of mayonnaise.  Top with banana slices and a sprinkle of cheddar cheese.  Add one maraschino cherry to the top of each pear. Serve. Make one to two of these pear halves for each person. Any left over pears (not the ones dabbed in Mayo!) can be stored in the refrigerator and used to make a great chicken salad later in the week!

 

Baked Chicken

1 whole chicken

1 onion, sliced or chopped

1 bay leaf

2 chicken bouillon cubes dissolved in 2 cups warm water

Seasonings, to taste (I use garlic powder, Tony’s, Seasoned Pepper)

Wash chicken.  Season on all sides and  place in either a roasting pan, or a roasting bag.  Add the chopped onion and  bay leaf.  Pour water over chicken, cover (or seal the bag) and place in an oven  preheated to 350 degrees.  Allow to cook for approximately 1.5 hours (if in the  bag) or 2 hours (if in a roaster) or until juices run clear when chicken is  pierced with a fork. Note:  You can also bake your chicken in the  new Pampered Chef roaster in the microwave.  I have one and use it often.   40  minutes in the microwave and 10 minutes rest time (with the lid still on) and  you have a wonderfully roasted chicken waiting to go on the table.  If you  use this, make sure you follow the directions (you don’t add water to it – it  makes its own juices).

 

Country White Bread

1-1/2 c. Hot Water (120 degrees)

½ c. Milk

2 T. Sugar

2 t. Salt

2 pkgs. Yeast

6 c. Bread flour

2 T. butter, room temperature

2 Eggs

Pour the hot water into a bowl and stir in the milk, sugar, salt, yeast and 3 cups of flour, blending well. Add the butter and eggs.  Beat until smooth. Stir in enough flour until the dough begins to pull away from the side of the bowl (approximately 2 -1/2 more cups). Turn out onto a well floured board. Knead until smooth and elastic (approximately 5 minutes or so). Place in a greased bowl, cover, and let rise in  a warm place until doubled in bulk. Punch down dough, turn it over in the bowl  and let it rise again until doubled. Turn back out on your board, kneading gently once or twice. Cut dough in half, gently free forming each half into a round or a loaf. Cover and let rise until doubled. Preheat oven to 400 degrees. Bake approximately 20 to 35 minutes until golden brown and the loaves sound hollow when tapped on the bottom. Cool on a metal rack. Note:  You can put the loaves in a greased loaf pan, if you prefer.  I just like the free form type loaves the best, but either will work.

 

Ham & Corn Chowder

1 c. celery, chopped fine

1 c. onion, chopped fine

2 T. butter, melted

3 c. fresh corn (off the cob) or 2 cans Whole Kernel Corn

1 large potato, peeled and cubed

2 c. Ham, diced

½ c. Grated Cheddar Cheese

1-1/2 c. Water 2 Chicken Bouillon cubes

¼ t. thyme

2 c. Milk

1 c. Half & Half

Tony Chachere’s, Salt and Pepper, to taste

Cook the onion and celery in butter in a soup pot, until tender. Add corn, potato, ham, bouillon and spices. Cover and simmer about 15 minutes. Add the milk, Half and Half and cheese. Cook until thoroughly heated, stirring  constantly. Serve with a slice of that Country White Bread you just made!

 

Breakfast Casserole

1 lb. Sausage, browned, crumbled and  drained

1 dozen  Eggs, beaten

2 Potatoes, peeled and grated

2 cups grated Cheddar Cheese

1 Onion, finely chopped

1 Bell Pepper, finely diced

Seasonings to taste:  Tony Chachere’s, Garlic Powder, Seasoned Pepper

Mix all  ingredients in a large bowl.  Pour into a greased 13x9x2 casserole dish.  Bake at 350 degrees for approximately 30 minutes, or until golden brown on the top  and a knife stuck in the center comes out clean. Remove from oven and  cool slightly before cutting in squares and serving. Note1:  When serving this at home, I usually  accompany it with Strawberry Muffins and a fruit salad.  If I am taking it to  someone, I usually just make a batch of apple, strawberry, blueberry or other type of muffin.  Note2:  You can  also substitute the sausage and use bacon instead.  Both make a delicious  casserole.   Have a guest that doesn’t eat meat?  Just omit it.  It still makes a wonderful breakfast!

 

Apple Pound Cake

3 c. unsifted Flour

1 t. Baking Soda

1 t. Salt

½ t. Cinnamon

½ t. Nutmeg

1-1/2 c. Oil

2 c. Sugar

3 Eggs

2 t. Vanilla

2 c. finely chopped Apples

1 c. chopped Pecans

½ c. Raisins (optional)

Mix together flour, soda, salt and spices in a bowl. In a mixer, beat together oil, sugar, eggs and vanilla, until thoroughly combined.  Gradually beat in flour mixture until smooth. By hand, fold in apples, pecans and raisins. Turn  into a greased and floured 10″ tube pan, Bundt pan or spring form pan.  Bake for 1 hour and 15 minutes, or until cake tester comes out clean. Cool cake on rack  for 10 minutes. Note: We bake this in small loaf pans, so the baking time is adjusted considerably. If you use any pan other than what the recipe calls for, make sure you monitor your cakes closely, occasionally checking for doneness.

 

Chocolate Crinkles

1 – 1 oz. squares Unsweetened Chocolate

½ c. Oil

2 c. Flour

2 t. Baking Powder

2 c. Granulated Sugar

4 Eggs

1 t. Salt 2 t. Vanilla

Confectioner’s Sugar

Melt chocolate. Mix granulated sugar and oil until smooth. Add chocolate. Blend in eggs one at a time. Add flour, salt, baking powder and vanilla, until well blended. Refrigerate until firm, at least 2 hours. Roll dough into balls about the size of a walnut. Roll each ball in confectioner’s sugar. Place on a  greased baking sheet and bake at 350 degrees for about 12 minutes.  Yield: 4 to 5 dozen cookies, depending on their size.

 

Turkey Pot Pie

Enough Pie Crust to fill approximately 9 small pie pans, both top and bottom  – or – enough to fill one 9″ pie plate, top and bottom – or – enough to cover bottom and top of a 13x9x2 casserole dish. Prepare crust and line the bottom of your chosen pan or dish with crust. Turkey: Leftover turkey, skinned, de-boned and chopped 1 can Cream of Chicken Soup 1 sm. Container Sour Cream ½ t. Salt 1 t. Garlic Powder Mix salt, pepper and garlic powder together and sprinkle over the turkey. Mix well. Add the soup and sour cream and stir until well blended. Vegetables for the Pot Pie:  1 c. sliced Carrots ½ c. chopped Onions ½ c. chopped Celery ½ c. chopped Bell Peppers 3 T. Butter 1 c. Water 2 T. Flour  Melt butter in heavy pan. Add all the vegetables and cook until almost tender, about 12 minutes. Add water and flour, stirring gently. Add chicken with sauce, and mix well. At this point you can either pour the mixture into a prepared pie pan or casserole dish, or divide it into the smaller individual pie pans. Top with crust and crimp edges. Pierce the top with a fork. Freeze – or bake according to directions below: When you are ready to bake them, thaw, then put them in an oven that has been preheated to 425 degrees. Bake for approximately 20 minutes, or until crust is lightly golden brown.

Have you got a delicious way to use your leftover turkey? Please let me know.   I am always looking for new recipes!

 

Sweet Potato Pie

3 to 4 fresh sweet potatoes, cooked

1 stick Butter, softened

1-1/2 c. Sugar

4 Eggs

¾ c. Brown Sugar (packed)

1- 13 oz. can Evaporated Milk

½ t. Salt

½ t. Cinnamon

½ t. Nutmeg

2 Pie Crusts

Mash and beat potatoes until smooth. Stir in butter and sugar. Beat in eggs, one at a time. Add spices, salt and milk. Beat until smooth. Divide into two unbaked pie shells. Cover the edges with aluminum foil. Place pans on cookie sheet and bake for 20 minutes at 425 degrees. Lower the oven to 325 degrees, remove the foil, and cook an additional 30-40 minutes, or until a knife inserted  into the center comes out clean. When cooled, slice and top with a healthy spoonful of whipped cream.

 

Karo Pecan Pie

2 Eggs

½ c. Sugar

3 level T. Flour

1 c. Dark Karo Syrup (do not substitute. Only Karo gives the pie the taste and  texture you want!)

3  T. Butter, softened

1 t. Vanilla

Chopped Pecans

1 unbaked Pie Crust

Beat eggs, sugar and butter until well blended. Add flour and beat. Add Karo and vanilla and mix well. Pour into unbaked piecrust. Sprinkle nuts over top.  Bake at 375 degrees for 40-50 minutes, until set.

 

Becky’s Salad

1 can Mandarin Oranges, drained

1 can Angel Flake Coconut

½ cup chopped Pecans

1 small carton Sour Cream

½ pkg. Miniature Marshmallows

½ c. chopped White Grapes

Small can Crushed Pineapple

Mix all the ingredients together and chill.

 

Vegetable Beef Stew

Out of all the recipes in my box, this probably one of the most “By the Seat of Your Pants” recipe I have.  Building a good pot of soup  is strictly dependent on how much you want and what you like – both with the vegetables and the seasonings.  And, of course, you can omit the beef altogether, if you wish.  I’ll give you the basics for a small pot, but you will have to wing it from there.  3 red potatoes, cubed 3 carrots, peeled and sliced 1  stalk celery, chopped 1 can whole kernel corn, drained 1 can green beans, drained 1 sirloin steak, cubed 1 onion, finely chopped 1 can diced  tomatoes, undrained Spices:  I use garlic powder, seasoned pepper, thyme  and Tony Chachere’s, all to taste Cube meat and place in a stock pot.   Pour just enough water over it to cover; simmer until meat is browned.  Add  vegetables and spices.  Add enough water just to barely cover.  Simmer on low heat for the rest of the day.  At approximately half the cooking time, taste and adjust spices, if needed.

 

Apple Peel Jelly

Place apple peels and cores in a large pot.  Cover with  water and bring to a boil.  Reduce heat and gently cook for one hour, making  sure to watch the water level.  If needed, add just enough water to keep peels  barely covered.  Remove from heat.  Strain through a jelly bag and allow to drip  for one hour, or until all the juice has drained out.  Refrigerate juice until  ready to make jelly, but no longer than two days. To make the  jelly: Measure 5 cups of apple juice into a stainless steel or enamel  pot.  Blend in 1 package (1.75 oz. or 49to 57g) regular powdered fruit pectin.   Stir until completely dissolved.  Bring to a boil over high heat, stirring  frequently to prevent burning or sticking.  Add 7 cups of sugar all at once and stir until sugar dissolves. Return to a full rolling boil, stirring  constantly.  Boil hard for 1 minute.  Remove from heat and skim off foam.  Pour into hot, sterilized jars, leaving 1/4″ headspace.  Wipe the  rim and edges well, cover with flat and screw on ring.  Process jars in  a water bath, following proper canning methods, for 10 minutes.  Remove from  canner and place on a cooling rack.  Cool, check for proper seals and  store. Note:  Depending on the type of apples you use, the color of your  jelly will vary.  Earlier this year I used Red Delicious and the color was a  gorgeous pinky gold.  The Arkansas apples were Gold Rush and Fuji, and combined,  the jelly turned out a jewel-toned gold. Both are beautiful and very  delicious!

 

Chocolate Sheet Cake

2 cups Sugar

2 sticks Butter

1 cup Water

2  Eggs

1 t. Vanilla

2 cups Flour

3 T. Cocoa

1/2 cup Buttermilk

1 t.  Soda

Grease and flour a 13x9x2″ jelly roll pan.  Set aside. Sift  together flour and sugar.  In a sauce pan, over low heat, mix butter, cocoa and  water.  When the butter is melted, pour over the flour mix.  In another bowl, combine the buttermilk, eggs, soda and vanilla; blend  until smooth.  Add the milk mixture to the flour mixture and stir until smooth.  Pour into the prepared  pan.  Bake at 400 degrees for 20 minutes, or until a toothpick inserted in the  center comes out clean.

For the Frosting:  Melt 1 stick butter.  Add 3 T.  cocoa and 6 T. milk.  Add 1 box powdered sugar and 1 t. vanilla.  Beat until  smooth.  Add 1 cup chopped pecans and mix well.  Pour and gently spread over the  warm cake. One thing you need to know about this cake is that, if you aren’t careful, the frosting will melt somewhat when it comes in contact with the warm cake and begin to run off the cake and onto your counter.  I usually run a knife around the edges of the cake and encourage the frosting to fill up  the space as much as possible.  You may still have some spillage, but pour slowly and spread as you go to prevent the worst of the mess.

 

Beans and Rice  

2 15 oz. cans Pinto Beans (two  pints or one quart, if using home canned)

1 Onion,  chopped

1 Bell pepper,  chopped

2 cloves Garlic, minced

2 stalks Celery, sliced thin

1 lb. smoked sausage, sliced into 1″  pieces

Seasonings to taste:Tony Chachere’s; black pepper; salt

A small amount of water for  juice.

Add beans, vegetables, sausage and spices to a stew pot. Mix well. Cover with water. Cook over low to medium heat for 30 to 45 minutes, or simmer for up to 1 hour, checking to make sure juice is not boiling out. If so, add a small amount of water. Serve over rice. We use Pinto beans for this recipe, but the traditional Red Beans can be used as well. I serve this with either a pan  of cornbread or garlic toast.It’s a  quick and easy meal from our Country Boy Fast Food category!

 

Pasta Salad

2 cups Corkscrew or other Pasta

¼ cup chopped Red Onion

¼ cup chopped Bell Pepper

¼ cup freshly grated Parmesan Cheese

1  can sliced Black Olives

½ bottle Italian Salad Dressing

Cook pasta; drain and cool. Mix onions, bell pepper,  olives and cheese with pasta. Pour on salad dressing, blend  well. That is all there is to it. I prefer the Kraft Tuscan  style salad dressing, but any Italian dressing will work. You can also add other  ingredients according to your preference. If you would rather have a vegetable  pasta salad, add chopped cucumbers, squash and carrots, exchange the Parmesan  Cheese and Italian Dressing for maybe blue cheese and  Ranch.