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S: Back Yonder

FC: Back Yonder Recipes from the Heart and Home of Lib Alderman

1: "Her children arise and call her blessed..." Proverbs 31:27 | "I wanna ring the bell! I wanna ring the bell!" That's what I would say every time we came to Grandma's house for dinner when I was a child. That old, faithful bell hung outside her porch screen door for visitors to ring upon arriving. You always knew with excitement that she'd have something wonderful cooking inside! This book is so much more than her recipes. It's about your life and your memories of the woman who gave us the meaning of family and a legacy of faith. We love you Grandma! ~Jenny

2: 219 Hayes St., Toccoa, GA was a modest little house for sure, but when a talented, forward-thinking lady like Mother got hold of it, she transformed it into a jewel. Our kitchen, with its ill-fitting drawers and not professionally-made cabinets, had a nook for the breakfast tableseats and windows on three sides. Mother bought Dwoskin wallpaper, which was very expensive at the time, with matching fabric to decorate the kitchen and especially the nook. The background was brown (Mother’s favorite color) with pink chickens on it! Very progressive for the time! She covered the seat pads in matching fabric and had a valance and short bottom curtain out of the same fabric. Many meals were served in that nook! ~Nancy | I got to sleep with Grandmother and she told me the next morning "You are such a good little bed fellow." I must have been 4 or 5. ~Cathy | I can remember the gingerbread house she made at Christmas. I used to get so excited when she would bring it out every year. She would freeze it from year to year Oh, I can still smell the gingerbread and candy! ~Trish

3: Table of Contents | Appetizers.................................................................. Soups........................................................................ Salads....................................................................... Breads....................................................................... Sides.......................................................................... Beef........................................................................... Seafood..................................................................... Pork............................................................................ Poultry........................................................................ Breakfast.................................................................... Desserts..................................................................... Miscellaneous........................................................... | 4 10 12 16 22 30 33 34 36 40 42 57

4: Appetizers | Bacon Crisps Combine: 1 and 1/2 tsp. dry mustard 1 and 1/2 tsp. pepper 3 tsp. vinegar 3 eggs - beaten 1lb.bacon cut in fourths cracker crumbs Dip each piece in egg mixture - roll in cracker crumbs. Bake at 350 degrees for 20-21 minutes. Crispier when baked longer. Drain well. Freezes well. | 4

5: Holiday Cheese Bell 2 - 8 oz.. cream cheese 2 tsp. garlic salt 1/2 tsp. Tabasco 1 T. horseradish green olives pimiento parsley Double for two bells. Combine all ingredients. Form into bell shape, decorate sliced olives, pimiento and parsley. | Cheese Olive Balls 1 stick margarine (1/2 cup) 1 C. cheese - grated (medium sharp) 1 and 1/2 C. flour 1/8 tsp. salt 1/4 tsp. paprika stuffed olives (approx. 84 in 9 oz. bottle) Mix all ingredients. Thoroughly drain olives. Mold dough around olives. Bake at 350 degrees for 15 minutes. Serve hot in a chafing dish or cold. Makes approximately 125. | 5

6: Cinnamon Nuts 2 1/2 C. walnuts or pecan halves 1 C sugar 3/8 tsp. cinnamon 4 T water Cook to soft ball stage and pour over nuts. Stir until all nuts are coated. Pour onto waxed paper and separate. | A fond memory of mine was shelling pecans with Grandmother. I would eat so many while we were working that I would always have a stomach ache on the way home. ~Chelsea | Canopies 6 English Muffins, split 2 C. ripe olives - chopped 2 C. grated sharp cheese 3 green onions - chopped 1 C. mayonnaise 1/8 tsp. Curry (or to taste) salt and pepper Mix all together and pile on split muffins. Then cut each muffin into 6 wedges (like a pie). Freeze on a cookie sheet. Store in baggie in freezer. Bake at 375 degrees for approximately 15 minutes. 72 servings | 6

7: Cheesies (Gaynelle Thomason) 3 C. plain flour 3/4 lbs. sharp cheese 1/2 lbs. margarine 1/4 tsp. red pepper salt to taste Let margarine and cheese reach room temperature. Cream margarine. Grate cheese and mix well. Add flour alternately mixing as you go. Mix salt and red pepper with flour before adding. Put dough through cookie press. Bake on an ungreased cookie sheet at 350 degrees for approximately 10 minutes. Let cool about 3 minutes before removing from cookie sheet. Suggested shapes: Christmas trees, wreaths, ribbon, star. 1/2 recipe makes approximately 75 trees. | Baked Brie | 7

8: Grandma always served these at her Christmas parties. I vividly remember being told by my Mom to move away from the sausage cheese balls and let the guests eat some, too. I loved them! ~Jenny | Sausage Cheese Balls | Chicken Wings 4lbs. chicken wings (drumsticks) 1 C. brown sugar 16 oz.. dark soy sauce 4 cloves garlic 3 T. lemon juice sesame seeds Put wings in a large dish. Combine all except sesame seeds. Stir and pour over wings. Refrigerate overnight. Bake 350 degrees covered. for 45 minutes. Sprinkle sesame seeds. | 8

9: Cheese Mold with Apricot Topping (Virginia -1985) 1 1/2 lbs. sharp cheddar cheese - shredded 1 C. walnuts 1 C. mayonnaise 1/2 tsp. hot red pepper sauce Grate cheese (do not put in food processor). Combine with other ingredients and pack into a 1 1/2 quart ring mold. Chill 24 hours. Spread apricot topping on top. Serve with crackers. Apricot Topping: 1 6 oz. package dried apricots 1/2 C. water 1/4 C. sugar 2 T. butter 2 T. Sherry Put apricots and water in a pan and simmer until apricots are thick. Mash as it cooks - add more water if necessary to prevent burning. Add sugar and butter to taste. Add sherry. Cool and refrigerate. | During the school year, for some odd reason, Mother always cooked supper in the morning before she went to work and left it on the stove. Many mornings, I ate the cornbread for breakfast. It never occurred to me she would have to cook it again that night. ~Nancy | 9

10: Soups | When I first met Nancy’s mom, Lib, in the fall of 1958, I was thinking ‘If Nancy grows up to look like her, she is a real keeper!’. Then when I made my first visit to 219 Hayes Street in Toccoa and received some of her great hospitality and cooking, I was convinced Lib, unlike my Mom of 3 boys, had a way of making things not only taste good but look good too. My favorites were her pork chops with potatoes and field peas and cornbread. My favorite sweet was her Chocolate Cherry Bars she fixed at Christmas. What a special lady with so many talents. ~Barc | 10

11: Ground Beef Vegetable Soup (Kay) 1 lb. ground beef 1 large onion, chopped 3 potatoes, diced 1/3 C. raw rice salt and pepper 1 - 10 oz. pkg. frozen peas and carrots 1 - 10 oz. pkg. frozen okra 1 - 8 oz. can tomato sauce 3 C. water 1 large (46 oz.) tomato juice Brown ground beef lightly in a bit of margarine. Keep fire low and stir often. Add remaining ingredients. Stir and bring to a boil. Simmer 2 hours. Add Worcestershire sauce if desired. | Potato Soup Combine and cook until tender : 3 C. diced potatoes 1/2 C. diced onions 1/2 C. diced celery 1 1/2 C. water 2 chicken Bouillon cubes salt and pepper Add 1 C. milk Thicken 1 C. milk with 2 T. flour. Add to mixture and stir. Add 1 - 8 oz. sour cream and 2T chives. Note: Heat soup after adding sour cream. Serves 5 - 6 | Canadian Cheese Soup 1/4 C. butter 1/2 C. chopped onions 1/2 C. chopped carrots 1/2 C. chopped celery 1/4 C. flour 1 1/2 T. cornstarch Melt butter - sauté vegetables until soft. Add flour and cornstarch. Add stock and milk until smooth. Add baking soda and grated cheese. Simmer until thick. Serve with cornbread muffins. | 1 qt. chicken stock 1 qt. milk 1/8 tsp. baking soda 1 C. cheese 2 T. parsley salt and pepper | 11

12: Salads | I remember eating strawberries off the plants in her backyard and I remember her daisies. ~Amy | 12

13: 13

14: Vegetable Salad 1 large can green beans 1 large can Green Giant Peas 5 stalks celery - diced 1 pepper - diced 1 small can pimiento (2 oz) 1 small onion Chop celery, pepper and onion and put all ingredients in air tight container. Cover with: 1 C. vinegar 1 1/2 Sugar 1/2 C. salad oil 4 T cold water Let stand in refrigerator at least 24 hours - will keep for 2 weeks. | Blueberry Salad 1 6 oz pkg. Black Cherry Jello 2 C. hot water 1 14 oz can crushed pineapple with juice 1 can blueberries with juice Mix in usual way. Add topping: 1 8 oz cream cheese 1/2 C. powered sugar 1/2 C. sour cream 1/2 C. chopped nuts Mix first 3 ingredients. Spread over salad. Top with nuts. | 14

15: Sour Cream Salad 1 C. pineapple chunks or tidbits 1 small can mandarin oranges 1 C. small marshmallows 1 C. bakers coconut - Angel flake 1 C. sour cream Mix well - let stand overnight. Serves 6 | Dig Deep Salad 1 head lettuce - shredded 2 medium red onions 1-2 green peppers sliced 3-4 celery - chopped 1 8oz. can water chestnuts 1 10 oz. frozen green peas (do not cook) 2 C. mayonnaise Romano cheese 3 hard boiled eggs 4 strips bacon crumbled 1-2 tomatoes Layer first 6 ingredients. Spread mayo. Layer grated cheese. Cover and refrigerate 24 hours. Take out 45 minutes before serving. Add remaining ingredients. | Grandmother always made us feel like very special house guests. Kelly, Clay and I loved the house and we all would get the tour each visit of the new projects: stenciling, painted back porch floor, her plants, new wallpapers...We loved it. ~Cathy

16: Breads | There was nothing like Grandma's Sour Dough bread! All of the kids affectionately called it "Grandma Bread" ~Jenny | 16

17: continued... | Important notes for Sour Dough bread: "Always use a crock for the bowl along with a wooden spoon. The starter keeps 3 -4 weeks. If longer, add 1 t. of sugar"

18: Strawberry Nut Bread Sift together in large bowl: 3 C. flour 1 tsp. baking soda 1 tsp. salt 1 T. cinnamon 2 C. sugar Combine and mix well. Add 4 eggs and 1 1/4 C. Wesson oil. Add 2 packages frozen strawberries - thawed. Add 1 1/4 C. nuts. Pour into 2 greased and floured loaf pans (I used 4 medium pans). Bake at 350 degrees for 1 hour. Cool in pan for 5 minutes. Remove - cool on rack. This bread is sort of like banana bread. Delicious with cream cheese softened with strawberry juice. | 18

19: Banana Bread (Mozelle Jordan - 1940) 1/2 C. shortening 1 C. sugar 3 tsp. buttermilk 2 beaten eggs 2 C. sifted flour 1 tsp. baking soda 3 ripe bananas 1/2 C. nuts Cream sugar and shortening. Add milk and baking soda. Add flour alternately with beaten eggs. Add mashed bananas and nuts. Bake in loaf pan at 350 degrees for 50 minutes. cool in pan. Makes 14 mini loaves plus a small loaf pan. 340 degrees for small pans. Bake 30 -35 minutes. | Miniature Sausage Muffins 1 lb. pork sausage 1/3 C. green onions - chopped 1 - 6 oz. package Biscuit Mix 1/2 tsp. dry mustard 1/2 C. milk 1/2 C. finely shredded cheddar cheese Combine onions and sausage. Cook until sausage is brown - stirring to crumble. Drain well. Combine other ingredients. Add milk - stir until moistened. Stir in sausage mixture and cheese (mixture will be thick). Spoon into a greased muffin pan filling 2/3 full. Bake at 400 degrees until brown - approximately 12 -14 minutes. Yields about 2 1/2 dozen mini muffins. | 19

20: Dilly Bread 1/4 C. warm water (very warm for dry yeast) 1 cake yeast or 1 envelope yeast 1 T. soft butter 1 C. cottage cheese 1 T. sugar 2 tsp. dill seed 1 T. dehydrated onion flakes 1/4 t. baking soda 1 t. salt 1 egg - unbeaten 2 1/4 C. all purpose flour Warm large bowl by allowing hot water to stand in in for a few minutes. Empty it. Now pour in 1/4 C. warm water; add yeast and stir with wooden spoon until dissolved. Blend in butter. Warm cottage cheese slightly in top of double boiler over warm (not hot) water. Add to yeast mixture; then beat in sugar, dill seed, onion flakes, baking soda and salt. Add egg and beat again. Add flour and stir until all flour is moistened. Keeping the sticky dough in the bowl, knead until it appears slightly smooth, adding as little flour as possible. Grease top of dough with a bit of oil cover with a cloth and let rise until almost double in bulk (about 1 hour). Punch down, divide into 6 portions; pat each into a well greased loaf pan. Allow to rise about 40 minutes (until at least to top of pan) Bake at 350 degrees for 35 -40 minutes. Brush with butter and sprinkle with coarse salt. Freezes well. Yields 6 mini loaves. | 20

21: Onion Bread 1 C. scalded milk 3 T. sugar 1 T. salt 1 1/2 T. oil 2 packages yeast 3/4 C. chopped onion 6 C. flour Mix milk, sugar, salt and oil in bowl and cool to lukewarm. Dissolve yeast in warm water, stir into milk mixture. Add onions and 4 C. flour. Mix well. Add remaining flour - beating well. Cover and let rise 45 minutes. Punch down. Divide dough in half. Divide each half into thirds. Roll each part into a strip 15 inches long. Braid the 3 strings together, sealing the ends. Place on greased cookie sheet. Let rise in a warm place. Brush braids with 1 beaten egg. Sprinkle with sesame seeds. Bake at 350 degrees for 40 -45 minutes or until brown. Makes 2 onion braids. | Custard, Grandma Bread, Coke Floats, Cream Cheese Braids and Oyster Crackers are just a few of my favorite memories of Grandma's house. ~Amy | 21

22: Side Dishes | True Friends | One thing Mother always managed to do was to entertain. I do not know how she had the time, much less the money, but she could pull it off because it brought her great pleasure. She loved it! The entire time I was growing up, we had barbecues in the backyard, picnics, Christmas Open House, bridge club. She was a master entertainer. ~Nancy | 22

23: Sweet Potato Soufflé (Jane Cox) 3 C. mashed sweet potatoes (large can) 1 C. sugar 1/2 tsp. salt 1/3 stick oleo 1/2 C. milk 1 tsp. vanilla 2 eggs Mix and pour into a greased baking dish. Cover with topping. Topping: 1 C. brown sugar 1/3 C. flour 1 C. nuts (pecans) 1/3 stick melted oleo Mix and sprinkle over soufflé. Bake at 350 degrees for 30 minutes. Note: double this recipe. | Creamed Corn Cut corn off cobs. Squeeze off juice. Add water until soupy. Add 1/2 stick margarine and salt. Cook slowly for 30 minutes on medium low. Mix up a sauce of 1/2 C. flour and 1/2 cup of milk. Add to corn and stir | 23

24: Baked Rice 2 C. cooked rice 3 T. chopped parsley 2 beaten eggs 1 C. grated cheese 2 C. milk 3 T. butter 1 grated or chopped onion salt and pepper Mix all ingredients and put in a greased baking dish. Bake 1 hour at 300 degrees. Remove lid to brown the last 10 - 15 minutes. Note: This is a wonderful company dish or to take to a covered dish dinner. You can fix ahead and store in refrigerator until time to bake. | Broccoli San Vincent 2 packages broccoli spears - cooked 1/2 pt. sour cream 1/2 C. finely shredded American cheese 1/2 tsp. grated lemon rind 1 T. lemon juice 1/4 tsp. salt dash pepper 1/4 C. toasted slivered almonds Drain broccoli and place in shallow baking dish. Combine the remaining ingredients and spoon over broccoli. Sprinkle with almonds. Place under broiler about 5 inches from heat. Broil 3 minutes. | 24

25: Squash Casserole Cook Together: 1/2 lb. squash - cut into chunks and cooked in water until tender 1 chicken bouillon cube 1 can cream of chicken soup 1 carton sour cream 2 small carrots grated 1 small onion - chopped Pepperidge Farm stuffing mix ed with melted butter Add all ingredients into a buttered casserole dish for 30 - 40 minutes at 350 degrees. | Baked Fruit 1 can pears - diced 1 can peaches - diced 1 can pineapple - diced 1 can blue plums - diced Melt 1 stick oleo - mix with fruit. Spread 1 can apple sauce over all. Sprinkle with 3/4 C. brown sugar and nuts. Bake at 350 degrees for 1 hour. Serves 12 | String Bean Casserole 1 can French cut beans 1 can mushroom soup cracker crumbs or can of fried onions on top Cook covered at 350 degrees for 1 hour. Remove lid for last 15 minutes. | 25

26: Rice Dressing (Mildred Rogers) 5 slices of toasted bread - cubed corn bread 1/2 C. raw rice - cook until tender 2 small onions - chopped and boiled until tender 2 to 3 stalks celery - chopped and boiled until tender 4 boiled eggs salt and pepper chicken stock Mix with stock until the right consistency. Put in greased casserole dish. Bake 350 degrees until brown. Mildred said to use an approximate amount of corn bread as you have toasted bread. She used pieces of fryer chicken and baked in oven. Salt and dot with butter. Bake covered for 30 minutes. Uncover and bake another 30 minutes at 350 degrees. | If I close my eyes, I can still picture myself in her house. Everything is still so very real. The bell ringing on her back porch when family would come visit. The fragrance of cinnamon and cloves coming from her kitchen. The clocks ticking and chiming. The taste of homemade sourdough bread.The glass jar that sat on her kitchen counter filled with popcorn. Hearing her say, "I'm going back yonder for a minute."The comfy feather pillows in the guest room.Hot vegetable soup and cornbread. Grown-ups cracking peanuts and laughing. Cousins playing "Hit the Dirt" in her front yard.The feeling of home and everything it was meant to be. ~Jenny | 26

27: Spiced Fruit (Mattie Mae Brigham) 2 1/2 C. canned fruit - use only pineapple or mixed fruit. Fruit cocktail not too good. 3/4 C. vinegar 1 C. white sugar 1 C. light brown sugar dash salt 6 - 8 whole cloves 1 (4 inch) stick cinnamon Drain syrup from fruit. To 3/4 C. syrup add vinegar, sugars , salt and spices. Heat 10 minutes. Add fruit and bring to a boil. Refrigerate until served. Best made at least a day in advance. | Connoisseor's Casserole 1 - 12 oz. can white shoe peg corn - drained 1 - 16 oz. can French cut string beans - drained 1/2 C. celery - chopped 1/2 C. onion - chopped 1 2 oz. jar pimientos - chopped 1/2 C. sour cream 1/2 C. sharp cheddar cheese - grated 1 10 oz. can cream of celery soup 1/2 tsp. salt 1/2 tsp. pepper Topping - 1 C. Ritz cracker crumbs, 1/2 stick melted butter, 1/2 C. slivered almonds. Mix everything except topping. Put in 1 1/2 qt. casserole. Add topping. Bake at 350 degrees for 45 minutes. | 27

28: Potato Casserole (Kay) 2 lbs. bag frozen hash browns 1 1/2 C. grated cheese 1 C. chopped onion 8 oz. sour cream 2 cans cream of celery soup 1/2 C. melted butter 1 tsp. salt 1/2 tsp. pepper Mix and bake at 350 degrees for 1 hour. | Broccoli Casserole (Mildred Rogers) 3 packages frozen chopped broccoli 1 jar (16 oz) Cheese Whiz 2 cans cream of chicken soup (undiluted) 2 C. cooked rice 1 can water chestnuts - drained and sliced cracker or bread crumbs - buttered Cook broccoli and drain. Mix thoroughly all except crumbs. Put in large greased casserole. Sprinkle crumbs on top. Bake at 350 degrees for approximately 20 minutes. | 28

29: I remember her beautiful long hair pulled into a loose bun and the smell of "Estee" from her clothes. As a little girl, I thought she was a queen. She dressed with style, wore her scarves and jewelry well and was the most beautiful woman I had ever seen. ~Kelly | King Ranch Chicken 1 dozen corn tortillas 3 C. cooked chicken 2 C. shredded cheddar cheese 1 can Rotel tomatoes 1 can cream of mushroom soup pepper garlic salt 1/2 C. chicken broth Tear tortillas in to pieces. Cover bottom of casserole. Layer ingredients. End with cheese on the top layer. Add broth before cooking. Bake at 350 degrees for 30 - 45 minutes. Serves 6 - 8

30: Beef | Spanish Beef Casserole 1 lb. ground beef 1 C. water 1 onion - chopped 1/2 tsp. salt 2 C. cooked wide noodles 1 green pepper - diced 1 C. celery - chopped 1 C. grated cheese 1 sm. can mushrooms 1/2 tsp. paprika 1 tsp. Worcestershire 1/4 tsp. pepper 1 sm. can tomato sauce Brown beef in enough margarine to keep from sticking. Sauté onion, mushrooms, pepper and celery in 2T. margarine until well blended but now brown. Add beef and tomato sauce. Add other seasonings. Place 1 C. noodles in greased casserole then 1/2 meat mixture., 1/2 cheese. Repeat. Bake at 375 for 45 minutes. Cover until it starts to bubble then uncover. Triple recipe will fill 2 oblong casserole dishes. Serves 18 | During the school year, for some odd reason Mother always cooked supper in the morning before she went to work and left it on the stove. Many mornings, I ate the cornbread for breakfast. It never occurred to me she would have to cook it again that night. ~Nancy | 30

31: Chop Suey 1 lb. diced beef (Get the butcher to dice for you. Tell him what you want it for and he can give less expensive cuts) 1 lb. diced pork 1 stalk celery 1 C. chopped onions 3 T. soy sauce salt and pepper 1 can bean sprouts 1 can noodles rice Brown meat real well in a little fat. Add celery and onion and brown slightly. Cover well with water and summer until meat is very tender ( 1 to 2 hours. You may have to add more water as you want a good bit of gravy) Thicken with flour and water. Add soy sauce and bean sprouts. SErve over rice and noodles. Serves about 4.

32: Flank Steak Marinate 2 1/2 to 3 lbs. Flank steak at least 4 to 5 hours. 1/2 C. olive oil 2 T. red wine vinegar 1/2 lemon juiced 1 T. red wine 1 clove garlic - sliced or crushed 2 tsp. salt 1/4 tsp. pepper Turn steak several times while marinating. Broil on grill. (We cooked according to our gas grill instructions) Sear quickly on each side to seal in juices. Then raise steak so it will cook more slowly. | Grandma would always give each of her grandchildren an ornament at Christmas. Many of them were handmade. ~Amy | 32

33: Seafood | In the 1950’s, when I was a teenager, we ALWAYS had Spanish Mackerel for supper on Friday nights. The Colonial Store, which was located downtown Toccoa at that time, got the mackerel in on Fridays. Mother always was paid (working at Wright Mfg.) on Friday and she would pick me up and we would buy groceries after she got off work. The mackerel was big and thick and absolutely delicious. Mother cut a half fish into ‘steaks’, would score or cut the tops so they would stay flat, dredged them in cornmeal and fried them and oh, my goodness! You talk about good! Mother always had slaw, hush puppies and either French fries or grits with the fish. ~Nancy | 33

34: Pork | Her fried pork chops, fried okra, field peas, fresh cream corn and cornbread with slices of delicious tomatoes was another outstanding meal. Fried food! Nothing better! ~Trish | Spare Ribs -Cabbage and Kraut (Mozelle Bagby) 3 - 4 lean pork spare ribs - cut into pieces salt and pepper 1 small can sauerkraut 1/2 head cabbage - sliced 1 onion 1 apple - quartered, cored, sliced 1 tsp. caraway or dill weed 1 C. water 1 tsp. salt Sprinkle ribs with salt and pepper. Brown for 30 minutes in heavy skillet. Put alternate layers of ribs, kraut, cabbage, onion and apple. Add caraway or dill to water. Pour over. Cover and set on low in a Crockpot for 6 to 8 hours or on high for 4 - 5 hours. Stir several times if cooking on high. | 34

36: Poultry | Chicken Divan 3 whole chicken breast - boil with onion and celery Mix: 2 cans cream mushroom soup, 1 C. mayo, 1/4 C. cooking wine, 1/2 tsp. curry, 1/2 tsp. lemon juice. 2 packages frozen broccoli (cooked a little) Grease dish. Place broccoli in dish. Put chicken chunks on top. Pour mixture over over. Sprinkle with cheddar cheese. Melt 1/3 C. butter and bread crumbs. Bake at 350 degrees for 30 -40 minutes. | Chicken - Rice Casserole 2 C. cooked chicken - deboned 1C. cream of chicken soup 1/2 C. water 1 C. minute rice - not cooked salt pimento 1 small can mushrooms Mix all ingredients. Top with cheese. Bake at 325 degrees for 25 minutes. | Mother's fried chicken was the best ever! We used to go on a lot of picnics and we would always have cold fried chicken and homemade pimento cheese sandwiches. Oh, was it delicious! There was a certain wonderful smell with being outdoors and her fried chicken. ~Trish

37: Chicken Artichoke Wine Casserole 1 frying chicken, cut into serving pieces Salt, pepper and paprika 6 T. butter 1 8 oz. package frozen artichoke hearts, drained 4 T. grated or minced onion 6 medium fresh mushrooms - thinly sliced 2 T. flour 2/3 C. chicken broth 1/4 C. dry white wine 1/4 C. dry sherry 3/4 tsp. crumbled dried rosemary Sprinkle chicken generously with salt, pepper and paprika to season. In a fry pan, brown chicken pieces on all sides in 4 T. of butter. Transfer to a shallow 3 qt. casserole. Arrange artichoke hearts among chicken pieces. Add remaining butter to drippings in frying pan. Add onions and mushrooms and sauté until tender. Sprinkle with flour and stir. Add chicken broth, dry wine, sherry and rosemary. Cook - stirring for a few minutes until liquid is blended and slightly thickened. Pour over chicken. Cover casserole with lid or foil. Bake at 375 degree oven for 40 -45 minutes or until chicken is tender. | I remember sleeping in the back den with the little TV and the "library" of books and getting sewing straight pins stuck in our feet!" ~Cathy | 37

38: Cornish Hens with Wild Rice Dressing 1 Cornish hen per person 1 1/2 C. stock (cook giblets until tender for stock) 3/4 C. Burgundy wine (optional) salt and pepper Split hens with electric knife or shears. Place in baking dish with bony side up. cover with stock and burgundy. Place foil tightly over dish and cook approximately 2 hours at 350 degrees. Turn chicken over for approximately 30 more to brown. Thicken stock for gravy. Wild Rice Dressing: 1 box Uncle Ben's wild rice and 3/4 C. white rice = cook until barely done. Add 1 can mushrooms - bits and pieces. Sauté in 2 T. margarine 1/2 C. chopped onions and 1/2 C. chopped celery until tender. Add to rice as well as some parsley flakes. Mix with enough stock to soften. Bake in covered casserole at 350 degrees for approximately 1 hour. Serve dressing on a platter with hens arranged on top or serve plates and place hen with bony side up and fill with dressing. | Chicken Imperial 2 C. Pepperidge Farm herb stuffing 3/4 C. grated Parmesan 1/4 C. parsley garlic salt salt and pepper fryer 1/2 lb. margarine Combine bread crumbs, cheese, parsley, salt and pepper in shallow dish. Dip chicken in melted butter. Then coat in crumbs. Put in baking dish and sprinkle with remaining butter. Bake at 350 degrees for 1 hour. Serves 6 - 8. | 38

39: Chicken Chaudfroid 8 chicken breasts - boned 2 cans chicken broth 3 oz. cream cheese 4 T. mayonnaise 2 T. lemon juice 1/2 tsp. grated lemon peel 1/4 tsp. salt 2 T. snipped dill P;ace breasts with broth in saucepan. Simmer covered approximately 30 minutes (until tender) Refrigerate with broth until chilled. Remove 30 minutes before serving and pour off broth. Remove skin. Make a paste from the remaining ingredients and coat rounded side of each breast. To Assemble: 8 very thick slices of peeled tomatoes Romaine lettuce seasoned salt toasted slivered almonds avocado - sliced in strips French or Italian dressing (optional) Place 1 slice of tomato on each piece of Romaine. Sprinkle with seasoned salt. Place breast on tomato. Sprinkle with almonds. Garnish with avocado. Serve with dressing. Serves 8 | I loved what she would say when you introduced Grandmother to someone. She would shake their hand saying, "I'm pleased to know you" instead of "meet you" ~Cathy. | 39

40: Breakfast | Baked Grits 1 1/2 C. quick grits (cook in 6 C. unsalted water. Add - 1 stick oleo 3 tsp. Lowry's Seasoned salt 1 lb cheese -1/2 Velveeta, 1/2 sharp 3 beaten eggs Cook in long greased casserole dish - uncovered at 350 degrees for 1 hour. Serves 8 | Baked Apple Casserole Mix and put in long casserole dish: 1 can Comstock Pie Apples (not pie mix) 1/4 tsp. salt 3/4 C. sugar 1/2 tsp. cinnamon 1/4 tsp. nutmeg Melt 1/2 stick butter. Cut 3 slices white bread into small cubes - soak up melted butter with these. Sprinkle over apples. Bake at 350 degrees until cubes are brown. Note: "This is good! Goes well with for breakfast with Sausage Strata." | 40

41: Sausage Strata Make ahead and refrigerate. 6 slices of white bread 1 lb. ground sausage 1 1/2 tsp. mustard 1 1/2 C. shredded cheese 3 eggs - slightly beaten 1 1/4 C. milk (homogenized) 3/4 C. canned Carnation milk 1/2 tsp. salt Dash of pepper Dash of nutmeg 1 tsp. Worcestershire Sauce Trim crusts from bread, Fit in bottom of oblong casserole. Brown sausage. Stir in mustard and spread over bread. Sprinkle cheese over this. Combine other ingredients and pour over. Bake at 350 degrees for approximately 45 minutes. Serves 6 - 8 | Zippy Cheese Omelet 1/2 C. Picante sauce 1 C. shredded Monterey Jack cheese 1 C. sharp cheddar cheese 6 eggs 1 (8 oz). carton sour cream Picante sauce tomato wedges parsley or fresh dill Blend eggs in blender. Add sour cream and blend. Pour over cheese. Bake uncovered at 350 degrees for 40 minutes or until set. Serve with additional Picante sauce. Garnish with tomato wedges, parsley or dill. | 41

42: Desserts | I can still smell her home and remember the sight of goodies stacked either in Tupperware or Christmas tins in her laundry room. ~Kelly | Divinity 3 C. sugar 1/2 C. white Karo syrup 1/2 C. water Bring above ingredients to a boil. Cook until thermometer reaches 240 degrees. Beat 2 egg whites until stiff. Slowly add syrup to egg whites. Beat until stiff. Add 1 tsp. vanilla, food coloring and 1 C. pecans. Dump by teaspoons on waxed paper. | Ambrosia 1 bag oranges - peeled and sectioned. Squeeze juice into bowl. Add 1 large can of crushed pineapple. Mix together with shredded coconut and sugar. Place a cherry on top of each serving. | 42

43: I remember the hidden candy in the buffet drawer. ~Amy | Date Bars 1 stick butter 1 C. sugar 1/2 C. nuts 1 package dates 1 egg 2 C. Rice Krispies Melt butter and sugar. Add dates and egg. Cook 10 minutes - cool. Add Rice Krispies and nuts. Shape in balls and roll in coconut. | 43

44: Mystery Trip Chocolate Cake Sift into mixing bowl: 2 C. sugar 2 C. flour Mix in heavy sauce pan: 2 sticks of oleo 4 T. cocoa 1 C. water Bring to a boil and pour over flour and sugar. Mix well. Add: 1/2 C. buttermilk 1 tsp. baking soda 2 slightly beaten eggs 1 tsp. cinnamon 1 tsp. vanilla Bake in a jelly roll pan for 20 to 25 minutes in a 400 degree oven. Make icing while cake is cooking. Ice while cake is still hot. Icing: Melt and bring to a boil 1 stick of oleo, 4 T. cocoa, 6 T. milk. Remove from heat and add 1 box of powdered sugar, 1 tsp. vanilla and 1 1/2 C. chopped pecans. Spread icing on hot cake. | We felt like kids in a candy shop since we could just walk in and choose whatever we wanted: Chocolate Cherry bars, Sandies, Date Balls, The Bake Off Cookies and the green mints that I would eat so many of and end up with many a stomach ache, ~Cathy

45: Apple Cake Sift together: 3 C. flour 1 tsp. cinnamon 1 tsp. baking soda 1 tsp. salt Beat together: 1 1/2 C. Wesson Oil 3 eggs - one at a time 2 C. sugar Add dry ingredients: 3 diced raw apples , 1 C. nuts, 2 tsp. vanilla Bake at 325 degrees for 2 hours. While hot, pour over cake - 1 1/2 C. powdered sugar and the juice of 2 lemons. | 45

46: I have so many wonderful memories of Mother and her cooking. One thing that has always been a vivid memory is the Santa face cookies she and Mozelle used to make at Christmas. They were sugar cookies and they decorated every detail of Santa's face. Each cookie was decorated meticulously and it would take them hours and hours. I remember seeing the table full of cookies and thinking how appealing they were. I always hated to eat them because I knew how much work went into each one! However, I can still taste them today...mmm good! ~Trish

47: Pound Cake 2 sticks butter - room temperature 6 eggs - room temperature 2 C. sugar 2 C. flour 1 tsp. vanilla 1 tsp. lemon Cream butter and sugar. Add 4 eggs, 1 C. flour. Then add 1 egg and 1 C. flour. Mix. Add the last egg and last cup of flour. Mix well. Grease a bundt or bread pan. Bake 350 degrees for 1 hour. | I think Mother made at least one pound cake every week. It was something Daddy loved! She made so many she didn't even need a recipe. Don't forget we had eggs (and chickens) at all times...we might not have other foods, but those were always plentiful! ~Nancy | Lemon Bars Mix and pat in bottom of greased 9 x 13 pan: 2 C. flour 1/2 C. powered sugar 3/4 C. melted butter Bake at 350 degrees for 15 minutes. Mix 2 C. sugar, 4 T. flour, 1 tsp. baking powder, 6 tsp. lemon juice and 3 eggs. Pour over shell and bake for 25 minutes at 350 degrees. Sprinkle with powered sugar while hot. Cut into squares.

48: Red Velvet Cake (Toccoa Baptist Church - "Not By Bread Alone") 1 1/2 C. sugar 2 eggs 2 1/2 C. flour 1 1/2 C. Wesson OIl 1 C. buttermilk 1 tsp. vanilla 1 tsp. baking soda 1 tsp. vinegar 1 - 10 oz. bottle red cake coloring Beat eggs, add sugar, oil and vinegar. Add soda to flour. Add alternately with milk. Add vanilla and cake coloring. Makes 3 layers. Filling: 2 lbs. powered sugar 1 8 oz. package cream cheese 1 stick butter Place cream cheese and butter over low heat. Let melt and add powered sugar. Add pecans if desired. Beat with mixer. | Posie Cream Icing Double this recipe In a large bowl with a mixer on medium speed or with a spoon, thoroughly mix: 1 C. vegetable shortening with 1/4 C. soft butter. Gradually beat in 3 C. sifted powdered sugar, 1 1/2 tsp. vanilla and 1/8 tsp. salt - beating until light and fluffy, very smooth and of spreading consistency. Store covered at room temperature.

49: Every year Grandma would ask me what kind of cake I wanted for my birthday and every year it was always the same...Red Velvet! It was one of my favorite things she made. ~ Jenny | Pineapple Bisque (Mozelle Bagby) Cook together to boiling: 1 C. sugar 2 eggs 1 C. water Add: 1 package Lemon Jello 1 small can crushed Pineapple (with juice) - let cool Whip one large can evaporated milk which has been placed in the freezer for more than one hour. Turn mixer as low as possible. Fold in pineapple mixture. Sprinkle graham cracker crumbs on bottom of large pan, pour mixture over. Sprinkle top lightly with cracker crumbs and refrigerate several hours. | 49

50: German Chocolate Cake | 2 C. sugar 2 1/2 C. flour 1 C. shortening 1 C. buttermilk 4 eggs 1 tsp. soda 1 bar German's Chocolate 1 tsp. vanilla 1/2 C. boiling water dash salt | Cream shortening and sugar together. Separate eggs and add yolks one ate at time to shortening/sugar mixture. Add chocolate which has been melted in the boiling water. Add alternately, the flour and buttermilk dissolving baking soda in last 1/4 C. milk. Add vanilla and salt. Fold in stiffly beaten egg whites. Pour into 3 well oiled 9" pans. Bake for 30 minutes at 350 degrees. Filling and Topping: | 1 1/2 C sugar 4 beaten egg yolks 1 1/2 C. evaporated milk 1 can coconut 1 1/2 sticks butter 1 C. pecans - chopped 1 1/2 tsp. vanilla | Cook together and slowly stir sugar, milk, butter and egg yolks in a heavy boiler until thick. Stir constantly. Add coconut, nuts and vanilla. | She was a woman who endured adversity and hardships, who loved her family, her home and the Lord...She has left a legacy. ~Kelly | 50

51: Sour Cream Pound Cake 1 white cake mix 4 eggs 3/4 C. Wesson oil 1 C. sour cream 1/2 C. sugar Grease and flour bundt pan. Mix all ingredients above. Pour 1/3 mixture in pan. Sprinkle with 1/2 sugar mixture (see below) Sugar Mixture: 3 tsp. cinnamon, 5 T. brown sugar, 1 C. chopped nuts. Add 1/3 batter. Balance sugar and finish with batter. Bake at 350 degrees for 1 hour. While cake is hot drizzle over it 1 C. powdered sugar, 3 T. milk, 1 tsp. vanilla

52: Mints 3 -3 1/2 C. powered sugar 1 3 oz. cream cheese 1 tsp. butter flavoring oil of Peppermint (use sparingly - approx. 7 drops) cake coloring Beat cream cheese until soft. Gradually add sugar. Knead until consistency is like pie dough or putty. Tips: Divide dough for different colors. Leave some white. Roll in balls about size of marble. Place one side in granulated sugar (white or colored). Place sugar side down in cavity of mold, press down and clean edges with finger. Unmold onto waxed paper. Let dry before packing. Makes approximate 70 -75 | I have such a fond memory of being in the kitchen with Grandma and Mozelle as we made hundreds of mints for my wedding! ~Jenny | Sand Dabs (Laura Hancock) Cream together: 3/4 C. butter 1/4 C. evaporated milk Sift and re-sift: 1 3/4 C. flour 1/2 tsp. baking powder 1/4 tsp. salt 6 T. powered sugar Add to above mixture and add 1/2 C. pecans. Form in small balls. Bake at 350 degrees. Roll in powered sugar while hot.

53: Japanese Fruit Cake Cream together until light: 2 sticks margarine 2 C. sugar Beat in one at a time - 4 eggs Sift together: 3 C. flour, 1 tsp. soda, 1 tsp. salt - mixed alternately with 1 C. buttermilk and 1 tsp. vanilla Put 1 T. batter in pan and 2 T batter in bowl (2 dark layers - 1 plain) For dark layer add: 2/3 C. chopped pecans, 2/3 C. raisins, 3/4 tsp. cinnamon, 3/4 tsp. allspice, 1/2 tsp. ground cloves Bake at 350 degrees for 30 to 35 minutes. Filling: MIx 2/3 C. sugar, 1/4 tsp. salt, 8T. flour, 3/4 C. pineapple juice - stir slowly. Cook over low heat stirring until thick. Boil 1 minutes. Blend in 1 T. butter, 2 T. grated orange rind, 1/4 C. orange juice, 2 T. lemon juice. | Cool and stir in 1 can angel flake coconut and a can of drained, crushed pineapple. Add 1/2 C. finely chopped pecans. | Japanese Fruit Cake was my favorite. At Christmas she always let me take the "leftover" home. ~Mary Elizabeth

54: When I was a little girl Daddy poured a new sidewalk in front of our house. Mother was making a dessert that I think she made up herself. I remember her putting it in an aluminum ice tray and putting it in the freezer. It turned out delicious and we decided to call it "Sidewalk Pudding". ~Trish | Chocolate Pound Cake | 2 sticks margarine 1/2 C. Crisco 3 C. sugar 5 eggs 1/2 tsp. baking powder 1/4 tsp. salt 5 T. cocoa - heaping 3 C. flour 1 1/4 C. sweet milk 1 tsp. vanilla | Mix dry ingredients. Cream butter, Crisco and sugar. Add eggs, dry ingredients and milk. Add vanilla. Bake in tube pan for 1 hour and 25 minutes at 325 degrees. | 54

55: Orange Fruit Cake | 1 C. buttermilk 1 C. sugar 3/4 C. Crisco 1 1/2 tsp. soda 3 eggs 3 C. flour 1 tsp. salt 1 tsp. vanilla 1 C. chopped nuts - fine 1 1/2 C. chopped dates - fine peel of 1 orange - grated | Cream shortening and sugar. Add eggs beating well after each addition. Add dates, nuts and orange peel which have been mixed with a small amount of flour. Sift dry ingredients and add alternately with liquid. Turn into a well greased tube pan. Bake 1 1/2 to 2 hours at 300 degrees. It is done when it springs back when you touch the center. Remove from pan and while hot slowly pour over the orange mixture until cake absorbs all of it. Allow to age at least 24 hours. Keeps well. Orange Mixture for topping: Juice of 1 1/2 oranges grated rind of 1 orange 3/4 C. sugar Combine the above ingredients and stir until sugar dissolves. | This was Chappell's favorite and she made one for him every year. ~Mary Elizabeth | 55

56: Pistachio Cake | 1 package Duncan Hines Classic Yellow Cake mix 4 eggs 1 C. orange juice 1/2 C. Crisco oil 1 box Pistachio instant pudding 1 tsp. almond extract 4 to 6 drops green coloring Mix the above ingredients well. Beat 2 minutes. Put 2/3 batter in a bundt pan. To the other 1/3 add one cup Hershey's syrup. Pour over. Bake at 350 degrees for 45 minutes. Glaze: 2 C. powered sugar 1 tsp.vanilla milk or orange juice | Blueberry Tort 2 cans condensed milk juice of 2 lemons 2 cans drained blueberries - save juice Stir lemon juice into condensed milk. Blend in blueberries. Pour into baked pie shell and chill several hours. Top with Cool Whip. Blueberry Sauce: Mix together 3 tsp. cornstarch and 2 T. sugar. Add reserved blueberry juice. Cook until it begins to thicken. It will thicken more when cooled. | 56

57: Miscellaneous | Crystal Mixed Pickles (Mattie Mae Brigham) 12 oz. jar of sweet mixed pickles. 1 1/2 C. sugar Drain pickle juice and thoroughly fill jar with sugar being sure all space between pickles is filled. Insert table knife in jar to make more room for sugar, if possible. Put lid on securely. Put in refrigerator and invert jar. Turn jar occasionally so that sugar dissolves and pickles crystallize. After a week, refrigeration is not necessary. | 57

58: Watermelon Pickles 4 to 5 quarts melon rind boiling water - 1 T. salt 1 quart cider vinegar 26 C. sugar 28 whole cloves 14 cinnamon sticks 1 ($.29 package) Red Hots - add mid week Peel and trim rind and cut into pieces. Cover with boiling water. Add salt and cook until cubes can be pierced easily with a fork. Do not overcook. Cook about 10 minutes. Drain well. Pu into enameled pot or crock. Bring vinegar to boil with 6 C. sugar. Pour over cubes and let stand overnight. Each day drain off syrup and bring to boil adding more sugar as follows: 1st day - 4 C. sugar 2nd day - 2 C. sugar 3rd day - 2 C. sugar 4th day - 2 C. sugar 5th day - 14th day - 1 C. sugar daily If you skip a day now and then, don't worry . Pack pickles in hot, sterilized pint jars. To each jar add 2 cloves and 1 stick of cinnamon. Cover with syrup and seal. | It always meant so much to me when Grandma would tell me I was on her prayer list. I knew she meant it and was on her knees for me. ~Jenny

59: Spiced Tea 1 1/2 C. instant tea (plain...no sugar, no lemon) 1 3/4 C. sugar 1/2 C. Country Time Lemonade 1 large Tang (1 lb. 11 oz. size) 1 tsp. cinnamon 1 tsp. ground cloves Mix well. Use 2 tsp. of tea to one cup of boiling water. Note:"This is delicious. Laura Murray served it at her luncheon. It makes a lot so you may want to half the recipe or it keeps well as all ingredients are powered. Your friends who don't like coffee will probably love this." | I loved the spiced tea she would make during the Christmas Bazaar, and of course the little pastry chicken she would make to place on top of her chicken pot pie. ~Chelsea | I remember afternoon snacks of popcorn from the glass jar on her kitchen counter and Diet Cokes. ~Amy

60: Party Sandwich Filling 1 - 8 oz. cream cheese 3/4 C. nuts 1/4 C. chopped green pepper 3 T. pimiento - chopped 1 T. ketchup 3 hard boiled eggs - chopped fine 3/4 tsp. salt pepper Makes 2 1/2 cups - enough for 7 to 8 dozen open faced sandwiches. Best to: cut bread in shapes - freeze. Spread with softened margarine and sandwich spread while frozen. | Open House 1966 - Food Suggestions

61: No matter what Mother did, she did it with love. She loved to make people happy and cooking was just one of the ways that made us feel the love in her heart. Her family meant everything to her. Everything was done with great detail rather it be cooking or sewing or decorating her home. She has passed on that love for home and family to many of us. I love you Mother! ~Trish | The Next Generation... | 61

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About This Mixbook

  • Title: Back Yonder
  • Recipes from the Heart and Home of Lib Alderman
  • Tags: family cookbook
  • Published: over 4 years ago

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