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Family Recipes

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Family Recipes - Page Text Content

S: Family Recipes by Jennifer Alford Walker Christmas 2010

BC: Created by: Jennifer Walker December 2010

1: This Cookbook is inspired by all of the talented cooks in our family.

2: From the Kitchen of: Virginia Beck Costilow | Chicken and Dressing | 1 hen boiled and chopped 1 cup onion chopped, 1 cup celery chopped 1 or 2 eggs boiled and chopped salt and pepper to taste 1 skillet of your favorite corn bread crumbled Mix corn bread crumbs with onion, celery and chicken, and eggs. Add broth (about 1 cup or more) and 2-3 eggs and mix well. Bake at 350 degrees until set and edges are brown. | Humdingers 1 stick butter 3/4 c. sugar 1- 8 oz pkg. chopped dates 1 C. chopped pecans 2 C. rice krispies Melt butter and sugar together; add chopped dates. Boil 5-8 minutes. Stirring constantly. Add rice krispies and nuts and mix well. Roll into small balls then roll in powdered sugar

3: From the Kitchen of: Virginia Beck Costilow | Fried Peach Pies 1 package dried peaches 1/2 cup or more sugar biscuit dough (your favorite recipe). Cook peaches in sauce pan in a little water until done, add sugar to taste. Don't add too much water when cooking peaches. Roll out biscuit dough and cut in to 4 inch circles (smaller or bigger to preference). Add peach filling and fold in half closing sealing edges with fork. Fry in oil until dough is brown and cooked on both sides.

4: From the Kitchen of: Homer Mack Alford Recipe for: Mad Chicken | 1 pack chicken legs or breast (or both) place chicken in roasting pan lined in foil. Add a little water and sprinkle with lemon juice. Sprinkle a good amount of black pepper over chicken, cover in foil and bake 350 degrees for about an hour or when meat comes off the bone. | From the Kitchen of: Jennifer Walker Ginny's Chocolate Chip Cookies 1 C. All-purpose flour 1 tsp soda, 1/2 tsp salt 6 Tbls Crisco 1 egg, 1 tsp vanilla 1/2 C. white sugar, 1/4 C. brown sugar 6 oz semi-sweet chocolate chips Mix together drop by spoonfuls onto cookie sheet and bake at 325 degrees for 8-10 minutes.

5: Home-made Vanilla Ice Cream | 2 cans no fat evaporated milk 2 cups sugar 1 tbls vanilla Dissolve the above ingredients in freezer with milk and add more 2% milk to fill line. Best when churned in a hand cranked freezer.

6: From the Kitchen of: Barbara Walker War Eagle Chicken 4-6 chicken breasts or use whole chicken cut into pieces 1 bottle soy sauce (lite) 1/8 teaspoon garlic powder 2 teaspoons Rosemary Water Mix equal parts of soy sauce and water (1 cup to 1 cup) Mix all together and pour over chicken. Let marinate in refrigerator all day--at least 6-8 hours. I fix mine in the morning and leave in the fridge all day for grilling at night. Grill until done--basting with soy sauce.

7: From the Kitchen of: Barbara Walker | Squash Dressing | 1/2 Stick butter, 1 medium onion chopped, 2 cups cooked squash, 2 eggs beaten, 1 can cream of chicken soup, 2 cups corn bread crumbs, salt and pepper to taste. Cook chopped onion in tbs. of butter. Mix cooked onions and mashed cooked squash together. Combine all ingredients with beaten eggs. Add salt and pepper to taste. Mix and pour into greased casserole dish. Bake at 350 degrees for 25-30 minutes or until brown and set.

9: From the Kitchen of: Jennifer Alford Walker Mamaw's Molasses Cookies 3/4 cup oil, 1 cup sugar 1/4 cup molasses, 1 egg Sift the following together: 2 cups of all-purpose flour, 1/2 tsp salt, 1 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp, cloves, 1/2 tsp ginger. Add flour mixture to wet mixture, roll into small balls and roll into sugar and flatten to your liking. For a crisper cookie flatten alot. Bake in a 350 degree oven for 8-10 minutes. | From the Kitchen of: Homer Mack Alford Mamaw's Chocolate Pie 1 cup sugar 1 1/2 cup sweet milk 3 tbsp. cocoa 3 tsp. butter 3 tbsp. flour 3 tsp. vanilla 3 eggs separated (save whites for meringue) Mix chocolate, flour and sugar. Beat egg yolks. Gradually stir milk and eggs into dry ingredients. Heat over medium heat until thickened. Pour into baked pie crust. Top with meringue and bake until brown.

10: 6 chicken breasts 1 cup sour cream 2 T. lemon juice 1 tsp paprike 2 tsp. Worcestershire sauce 2 tsp. celery salt 2 tsp salt 1/4 tsp. pepper 1/4 cup butter 1 cup bread or cracker crumbs. Mix sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt and paper. Coat chicken with mixture and refrigerate over night. Coat chicken with crumbs and place in shallow pan. Heat oven to 350 degrees. Spoon melted butter over chicken and bake uncovered for 45 minutes. Spoon butter again and cook 15 minutes more. | Chicken Supreme Sherry Alford

13: From the Kitchen of: Barbara Walker Mexican Stack This recipe calls for 10 items stacked in order as listed on recipe. Tortilla Chips (slightly crushed) Cooked Rice Shredded cheddar cheese Chili (make your favorite recipe) Picante Sauce or taco sauce Chopped Onions, Olives, Tomatoes, Pecans. Shredded Lettuce. Remember to start small when stacking because this can end up a plate FULL!

14: From the Kitchen of: Becky Costilow Recipe for: Macaroni and Cheese 2 T. butter or margarine 2 T. flour 1 t. salt 2 C. milk 2 C. shredded cheddar cheese 1 can cheddar cheese soup 8 oz. macaroni, cooked Melt margarine in saucepan. Remove from heat and stir in flour and salt. Add milk. Mix thoroughly. Return to heat, stirring constantly until sauce thickens. Add 1 cup shredded cheese and heat until melted. Add soup and heat until melted. Cook macaroni, as directed on package; drain. Combine macaroni and sauce; pour into a greased 2-quart casserole dish. Top with remaining cheese. Bake at 375 degrees for 45 minutes.

15: Becky's Vegetable Soup 2-16 oz bags frozen vegetable soup mix 2-14 oz cans diced tomatoes basil oregano 1- 10 oz can rotel tomatoes 1 can beef broth 1 onion, 3/4ctsp salt or less. Can add tomato juice or meats if preferred | From Becky's Kitchen

16: Becky's Red-Velvet Cake | 2 C. cake flour 1 C. sugar 1 C. oil 2 eggs 1 C. buttermilk 2 t. cocoa 1 t. salt 1 t. soda 1 t. vanilla extract 1 t. vinegar 1 – 1 oz. bottle red food coloring Mix all ingredients. Pour into 3 – 9” cake pans that have been greased and floured. Bake at 350 degrees for 25-35 minutes. | Quick Buttercream Frosting 6 C. confectioner’s sugar 2 sticks softened unsalted butter 4 T. milk 2 t. vanilla extract t. salt Using electric mixer, beat all ingredients on low speed for about 1 minute. Increase speed to medium and beat until fluffy, about 3 minutes. If frosting is dry, add more milk, 1 t. at a time, until creamy but still holding peaks. Cream Cheese Icing 1 box confectioners’ sugar, sifted 1 – 8 oz. pkg. cream cheese, softened 1 stick of butter or margarine, softened 2 t. vanilla extract 1 C. chopped pecans (optional) Mix confectioners’ sugar, cream cheese, butter and vanilla extract until smooth. Add pecans, if desired. Spread over cooled cake layers.

18: From the Kitchen of: Marsha Ann Griffin Recipe for: Peach Salad 3 oz. peach jello 1/2 large can peaches 1 small cottage cheese 1 8 oz lacreme or cool whip * Don't use all of it. Drain peaches, reserve juice. Add juice to jello and bring to a boil until jello dissolves. Add cottage cheese then fold in cool whip. | From the Kitchen of: Marsha Ann Griffin Quiche Lorraine 8 slices of bacon cooked and crumbled 1 cup sour cream 3/4 teaspoon salt 1/2 teaspoon worcestershire sauce 1 cup swiss cheese coarsely grated 3 eggs Heat oven to 300 degrees. Combine eggs, sour cream and beat slightly. Add rest of ingredients and mix well. Pour into pie shell and bake 40 minutes. Let set for 15 minutes before serving. Serves 4-6.

19: From the Kitchen of Marsha Ann Griffin | Chili Rellenos 1 lb ground beef 1/2 cup chopped onions 2 cans 4oz green chilies 6 oz shredded cheese sharp adds more flavor 1 1/2 cups plain flour 1/2 teaspoon salt Dash of pepper 4 beaten eggs 1 1/2 cups milk Brown beef and onions. Drain and add half of chilies in 10 x 6 x 1/2" dish. Sprinkle with cheese. Top with meat mixture. Add remaining chilies. Combine ingredients beat til smooth. Pour on meat and chili mix. Bake 350 degrees for 45 to 60 minutes til knife come out clean.

20: From the Kitchen of Rhonda & Jason Alford | Jason's Taco Soup 1 lb ground beef 1 can corn 1 can kidney bean, and 1 can northern beans 2 small cans tomato sauce 2 cans water (filled in tomato cans) 1 package Old El Paso taco seasoning. Brown meat and drain, and add to other ingredients in sauce pan. Cook and simmer for 30 minutes or longer. Serve with tortilla chips and cheese.

21: Hot Chicken Salad 3/4 Cup Mayonnaise 1 cup grated cheese 1/4 cup water 1 1/2 cups cooked rice 1 cup cream of chicken soup 1/2 tsp. salt 2 cups diced chicken 3 boiled eggs 2 tsp. grated onion 2 cups crushed potato chips Mix all ingredients, except potato chips, in greased dish; sprinle with chips. Bake at 350 degrees for 30 minutes. Layered Salad 1 head lettuce, chopped 1 bell pepper chopped 1 cup green onions 1/2 cup celery 1 can LeSeur English peas (drained) 1 can white meat chicken Layer the above ingredients, and cover with Blue Plate Mayonnaise, sprinkle sugar on mayonnaise. Cover with shredded cheese and crumbled bacon or bacon bits.

22: From the Kitchen of: Gail Birdsong Recipe for: Baked Rice Pudding 3 eggs beaten 2 cups milk 1/2 cup sugar 1 tsp vanilla 1/2 tsp. salt 2 cups cooked rice Combine 1st 5 ingredients, mix well. Add rice and put into baking dis. Bake at 325 degrees for 30 minutes and sprinkle with nutmeg. | From the Kitchen of: Gail Birdsong Recipe for: Ambrosia 12 Navel Oranges peeled 2 bag fresh frozen coconut 1/2 cup sugar (or more to taste) 1/2 cup orange juice to make it more moist Mix all together and let set in refrigerator several hours before serving.

23: From the Kitchen of: Sherry Alford & Jennifer Walker Recipe for Oven Fried Catfish 4-6 Catfish fillets (Williamsville has the best) Buttermilk Cornmeal. Dip catfish fillets into buttermilk and then coat in cornmeal. Place on a sprayed baking sheet and bake until bottom is brown and crisp, flip and bake until other side is done.

24: Haystacks Barbara Walker 2 packages butterscotch chips 1 cup peanut butter 1 can noodles (Chinese) 1 Cup peanuts Melt chips and peanut butter in pan (low heat). Add noodles and peanuts. Mix well. Drop by tablespoon onto wax paper. Let cool. | Beef & Noodles Barbara Walker 1/2 lb. ground beef Small onion--chopped Regular size can tomato sauce or tomatoes mashed up. 1 tbsp chili powder 1 small pkg. noodles Brown beef and onion in small amount of oil. Add salt & pepper to taste. Add tomatoes and chili powder. Cook about 30 minutes or longer if you have the time. Boil the noodles in salty water, drain and add to meat. Add some water if too dry. Serve as is or put into a casserole dish, top with cheese and heat in oven until cheese is melted.

25: From the Kitchen of : Dot Griffin Apple Pie 5 cups sliced apples (about 5 medium) 2 pie crusts 3/4 cup sugar 2 Tbls plain flour 1/2 tsp cinnamon 2 Tbls butter dash of nutmeg and salt put one crust in bottom and around sides of a pie pan. Mix sugar, flour, cinnamon, nutmeg and salt together. Mix with sliced apples. Pour into pie crust. Cut butter into small pieces and place on top of apples. Put on top crust and seal edges with fork and trim. Cut several slits in top crust. Bake at 375 degrees until golden brown. Serve warm with vanilla ice cream.

26: From the Kitchen of: Mack Alford (Susie Mae Alford's recipe) Amy Cake 3 c. sugar 2 sticks Land O Lakes margarine 1/2 cup Crisco 4 eggs 1 cup sweet milk 3 cups cake flour 1 tbsp. vanilla | Cream sugar, margarine and Crisco. Add eggs, one at a time. Add milk and cake flour alternately. Add vanilla. Pour in Bundt pan. Bake at 325 degrees for 1 hour to 1 hour and 15 minutes. | My Mamaw Alford, Susie Mae Alford, was known far and wide for her Amy Cake. Amy was diagnosed with Chrones disease as a child and had a lot of trouble with her digestive system due to that. The one thing that she could eat, and wanted to eat was Mamaw's pound cake. Mamaw would make them for her all the time because of this, and that is how it was renamed "Amy Cake". There is something different about it for sure and it is the best tasting pound cake recipe I've ever had.

27: From the Kitchen of: Sherry Alford Strawberry Salad | 2 boxes strawberry JELL-O 1 small can crushed pineapple 2 1/2 cups hot water 1 small box frozen strawberries 1 carton lite sour cream (8 oz) Chopped pecans (or other nuts of preference) Dissolve jello in hot water then stir in strawberries until thawed. Add pineapple and chopped nuts. Chill half of mixture until set. Spread sour cream over it then add remaining jello mixture on top and chill completely.

28: From the Kitchen of Dawn Crosby Recipe for: Broccoli Cheese Soup 2-16 oz bags frozen chopped broccoli 1 can Rotel tomatoes 3 cans fat free chicken broth (ready to use) 14 oz Velveeta light, reduced fat. Mix first ingredients simmer 45 minutes. Add cheese, stir until melted and remove from heat. | From the Kitchen of Dawn Croxby Weight Watchers Low Fat Chocolate Cake 1 Devil's Food Cake Mix 1/4 cup water 1- 15 oz can of pumpkin Mix all of the ingredients together. The consisitency will be that of icing, but it will fluff up later. Spray a 9x13 pan, spread mixture in pan, bake at 325 degrees for 30 minutes.

29: Sherry's Chicken Salad 2 large fryers, cooked, deboned and chopped 1-2 cups celery, 1 cup sweet pickles 1 cup olives (optional) Make mixture of one to tow cups of mayonnaise, juice of one lemon, dash of Worcestershire, salt, pepper and a lot of paprika. Mix with other ingredients and refrigerate overnight. | Rhonda's Chicken Spaghetti 3 chicken breasts cooked and chopped 1 16 oz pkg. spaghetti cooked in chicken broth (save extra broth) 1 block Velveeta (or half) Melt butter & saute onions & bell pepper 2 cans Rotel (mild or original) 1 can English peas. Mix all the above ingredients well and bake at 350 degrees for 30 minutes.

30: From the Kitchen of: Brandy Bedgood Recipe for:Banana Split Muffins 4 Tbsp. Margarine melted 1 cup brown sugar 1 egg beaten 1 1/2 cups self-rising flour 1 cup chocolate chips (Hershey's) 1/2 cup chopped pecans 3 ripe bananas mashed Combine all ingredients and mix, spoon into muffin tins. Bake at 325 degrees for 30-35 minutes. | From the Kitchen of Brandy Bedgood Paula Deen's Chewy Butter Cookies * 1 (8-ounce) brick cream cheese, room temperature * 1 stick butter, at room temperature * 1 egg * 1 teaspoon vanilla extract * 1 (18-ounce) box moist chocolate cake mix * Confectioners' sugar, for dusting Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired. | From the Kitchen of Brandy Bedgood Recipe for: Pizza 2 Pillsbury pizza crust rolled onto baking sheets Baked as directed. Top with pizza sauce, mozzarella cheese, and your favorite toppings (pepperoni, Canadian bacon, sausage, peppers). Bake until cheese and toppings are bubbling.

31: From the Kitchen of: Jennifer Walker Recipe for: Blueberry Muffins (or any basic muffins) Mix together the following wet ingredients: 2 large eggs, 1/2 cup vanilla yogurt or sour cream 1/4 cup vegetable oil, 3/4 cup sugar 1/2 tsp. vanilla extract Sift the following and then add to wet ingredients: 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt. Once blended well add 1 cup blueberries stirring by hand. You can also substitute any of your favorite fruit/vegetables instead of blueberries. I make a good pumpkin walnut muffin with this same recipe. Bake in 350 degree oven for 20-25 minutes in muffin pan.

32: Creamy Broccoli Soup 16oz. frozen broccoli (I use chopped) 6 chicken bouillon cubes (or 6 tsp granules) 6 c. hot water 1 tsp. garlic powder 1 tsp blk pepper 1/4 c. butter 16 oz velveeta cheese 3/4 c. chopped onion 1 pint half n half Brown onion in melted butter. Dissolve bouillon in hot water and add to browned onion. Add half n half, garlic powder, and pepper and bring to a boil. Reduce heat and add broccoli cuts and cheese. Continue to simmer until cheese melts and everything is heated through. Thicken with cornstarch and water to desired consistency. | Italian Beef 2-3lb. beef roast (I use closer to 3-31/2lb) 1 pkg Italian seasoning mix 1 pkg Beef Au Jus Mix 1/2 c. pepperocini juice 3-4 pepperocinis (whole) Mix and pour over roast in the crockpot. Cook on low for 8-10 hours or overnight. (I have done it on high for 6-7 hours and it does fine) Shred meat and serve on subrolls. I like to put swiss or provolone cheese on top.

33: Coconut Dessert 2 sticks butter, melted 2 c. flour 1/2 c. sugar 2 c. coconut 2 pkg. instant vanilla pudding 3 1/2 c. milk 8 oz cool whip Mix butter sugar, flour, and coconut together. Sprinkle on cookie sheet. Bake at 350 for 25-30 minutes until golden brown. Stir several times while baking. Let cool. Put 1/2 of the mixture in the bottom of a 9X13 pan. Beat pudding and milk until thick. Pour over cooled crumbs. Cover with 8 oz. cool whip. Sprinkle remaining 1/2 of mixture over top of cool whip. Refrigerate until ready to serve. Tastes better if sits over night in fridge. | From the Kitchen of: Terri Ann Ballman

34: Recipe for a Family Picnic Bread, Sandwich meat (turkey or ham), peanut butter if desired. Mayonnaise, mustard, lettuce and jelly for the peanut butter. Chips of your favorite choice. Fresh carrots, apples, banana, oranges & Becky's pimento cheese are also other good choices. Cookies are the best picnic dessert too, Mamaw's Molasses or Ginny's chocolate chip are my favorites. Don't forget to bring, paper plates, knives, forks & spoons and napkins. Throw all of the above on a covered picnic table (back of a pick-up truck, or on a log) and ENJOY!!!

35: Becky's Pimento Cheese Pimento N’ Cheese 1 block sharp Cracker Barrel Cheese, grated 1 small jar diced pimento, drained Dash of salt Dash of black pepper Cayenne pepper, to taste Mayonnaise Grate cheese. Add drained pimento, salt, black pepper and cayenne pepper. Use your own judgment on how much mayonnaise you need. Store in refrigerator. (If I double the recipe, I will use one block of sharp and one block of extra sharp cheese and the larger jar of pimento.)

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Jennifer Walker
  • By: Jennifer W.
  • Joined: almost 8 years ago
  • Published Mixbooks: 1
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About This Mixbook

  • Title: Family Recipes
  • Tags: None
  • Started: over 7 years ago
  • Updated: almost 7 years ago