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Family Recipes

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Family Recipes - Page Text Content

S: Owens Family Cookbook


1: It all began with Mama Owens' "Exquisite Pie" - the perfect concoction of pecans, raisins, and coconut. While meddling in my mother's kitchen when I was about 13, I discovered an old book of family recipes. Knowing how much my dad loves pecans, I searched the book for a dessert he might have tasted as a kid. Mama Owens' specialty was the order of the day, and I knew it would be the perfect treat for my dad, who often told stories about how wonderfully the women in his family cooked. Recipes like those found in this book confirm the fact that members of the Owens family know what they're doing in the kitchen. When I pulled my first pie out of the oven and saw the look on my dad's face, I knew I had done something right. I hope this book keeps you thinking fondly of its contributors as you taste their delicious treats. Happy Cooking! Kristin Norton Livesay

2: Kristin Norton Livesay | Sausage Cheese Muffins | Ingredients: 3 cups Bisquick 1 lb. hot sausage, 1 can cheddar cheese soup 1 cup grated sharp cheddar cheese 1/2 cup water | Directions: Cook sausage, drain fat. Mix all ingredients Bake in muffin pans at 400 for 20 minutes. Note: can be doubled. Muffins can be frozen and microwaved as desired. | These recipes can and should be doubled! | Donuts by Billy Odom Ingredients: 2 package canned biscuits (not flaky) 1 teaspoon milk 1 teaspoon powdered sugar Instructions: Separate biscuits and let come to room temperature. Use medicine bottle or other small circle to cut centers out of biscuits. Drop into hot crease and turn once. Fry holes too. Mix milk and sugar to make thick paste. Dip donuts and enjoy! | Kristin and Whitney

3: Christmas Brunch Casserole By Anita Rich Ingredients: 6 hard-boiled eggs, sliced Salt and pepper to taste 1 pound bulk hot sausage 1 1/2 cups of sour cream 1/2 cup dry bread crumbs 1 1/2 cups grated cheddar cheese Instructions: Place eggs in buttered 6.5x10 or 8x8 casserole dish and season with salt and pepper to taste. Cook and drain sausage and sprinkle over eggs. Spread sour cream over sausage. Combine bread crumbs and cheese. Sprinkle over casserole. Bake at 350 degrees for 10 to 15 minutes. Serves 6. | Note: This recipe was officially tested and approved by Mama Owens on the occasion of Christmas 1982 and 1983 in Atlanta! | Egg Souffle by Lillie Trayser Ingredients: 6 eggs 8 slices of white bread 2 cups milk 1 stick butter or margarine 1 cup grated cheese Instructions: Trim crust from bread, cut in small cubs and line 9x12 pan. Beat eggs, combine with melted butter and milk. Pour this mixture over bread, top with grated cheese and bake at 325 for 45 minutes. Note: may be prepared and refrigerated overnight; bake just before serving.

4: Instructions.: Cut Crisco into flour and add sugar. Dissolve yeast in warm water and add milk. Mix with flour mixture until flour is all used. Use large spoon to mix. Turn out on floured surface, knead until smooth. Place in covered bowl and refrigerate until ready to use. Bake at 350 degrees for 12 to 15 minutes. | Homemade Bread by Mama Owens | Mama Owens | Ingredients: 5 cups self-rising flour 1/2 cup sugar 1 cup Crisco 2 cups buttermilk 2 cakes (or two tablespoons) yeast 2 tablespoons water

5: Celestea S. Owens | Zucchini Bread | Beat eggs, add sugar and oil. Combine dry ingredients. Add to first mixture alternately with zucchini. Stir in remaining ingredients. Pour into two 9x5 load pans or 6 mini load pans (greased). Bake on lowest oven rack at 350 degrees for about 35 minutes. | 350 | 35 | 1 cup chopped walnuts 4 eggs 2 cups sugar 1 cup vegetable oil 3 1/2 cups plain flour 1 1/2teaspoon baking soda 1 1/2 teaspoon salt 1 teaspoon cinnamon 3/4 teaspoon baking powder 2 cups grated zucchini 1 cup raisins 1 teaspoon vanilla | Ingredients

6: Wassail by Anita Rich | Ingredients: 1/2 gallon apple cider 4 cups cranberry juice 1 6-oz can frozen lemonade concentrate 1 6-oz can frozen orange juice concentrate 4 sticks of cinnamon 1 1/2 teaspoons whole cloves 1 1/2 teaspoons allspice Simmer all ingredients for 1 to 2 hours. Cinnamon, cloves and allspice can be tied in a cheesecloth bag and removed before serving. Can be made 2 to 3 days in advance, stored in the refrigerator and heated before serving. | Fun Milk by Cathy Odom Dissolve 2 scoops of Kool-Aid pre-sweetened completely in 1/2 cup water. Stir into 3 1/2 cups milk. Serves 4.

7: 1 3/4 cups sugar 1/2 Tablespoons whole cloves 1 1/2 Tablespoons chopped candied ginger 1 cup lemon juice 1/2 gallon cider 1 quart (4 cups) water 3 sticks of cinnamon 1 quart (4 cups) orange juice (bottled) | Christmas Wassail by Lillie Trayser | Combine sugar and water and boil for 10 minutes. Add cloves, cinnamon, and ginger. Cover and let mixture stand for one hour. Strain. Add the orange, lemon juice and cider. Bring to a boil. Remove from heat. Serve at once piping hot with good cheer! Can be refrigerated and served again cold or hot. Should make about 30 servings.

8: 24 Hour Fruit Salad by Lillie Trayser Ingredients: 1 egg Juice of 1 lemon 1/4 cup light cream 4 Tablespoons sugar 1 large can fruit cocktail, drained 1 large can pineapple chunks, drained 1 can Maraschino cherries, drained 6 oranges 1 cup whipped cream 1 cup nuts, optional 18 marshmallows, diced. | Instructions: Cook the egg, lemon juice, light cream and sugar until thickened. Set aside to cool. Combine remaining ingredients. Add to the cooked mixture. Refrigerate for 24 hours. | From Lillie: “This recipe was given to Chuck and me by Dewey Large on our wedding day. Has become a favorite. He called it a 'real husband pleaser.'” | Layered Salad by Lillie Trayser Layer 1: 1 bell pepper, chopped Layer 2: 1 cup celery, chopped Layer 3: 1 small onion, chopped Layer 4: 1 small can of LeSeur peas, drained Layer 5: 2 Tablespoons sugar, sprinkled Layer 6: 1 cup sour cream, 1 cup mayonnaise mixed together and spread over sprinkled parmesan cheese Layer 7: 1 cup cheddar cheese, grated and sprinkled Layer 8: 8 slices of fried bacon, crumbled | Instructions: Refrigerate for 24 hours and serve as a main dish – with pinto bean soup. Serve soy sauce and tobasco at the table to be added according to taste. Serves 4 to 5.

9: Irene Large | Seven Ingredient Salad | Ingredients (to be placed from bottom to top in a glass bowl): 1st layer: cut up lettuce 2nd layer: diced celery 3rd layer: red onions, diced 4th layer: A thick layer of mayonnaise 5th layer: One can (regular size) of well-drained English Peas 6th layer: a layer of shredded Cheddar Cheese 7th layer: Sprinkle with bacon bits | Curried Chicken Salad by Helen Owens Ingredients: 2 cups diced chicken Garlic powder salt 1/4 cup finely chopped onion 1/4 cup finely chopped celery 2 Tablespoons finely chopped fresh parsley 1/3 cup mayonnaise 1 heaping teaspoon of curry powder 3 Tablespoons tart French dressing 1 can mandarin oranges, drained Note: For substitute of French dressing, thoroughly mix 2 tablespoons ketchup, teaspoon prepared mustard, 2 tablespoons mayonnaise, and 1 teaspoon tarragon vinegar. Instructions: Sprinkle chicken with garlic powder and seasoned salt. Mix ingredients thoroughly. Add mandarin organs and mix lightly. Top with walnuts. May serve on individual lettuce leaves or however you life. Serves 4 to 6.

10: From Irene - “First, you’ve got to start with Golden Queen roasting ears as tender and sweet as can be, grown in Dad-Dad Large’s garden and lovingly picked by his own hands. Strip off all the shuck except about the last layer or two. Check it out real good to see that you aren’t 'seasoning' it before you are ready. A cut off each end of the ear makes it real easy to 'peel and reveal.' Toss several dozen ears in a big soup pot of boiling water. Keep that water boiling hard for about 5 to 7 minutes. Pour off water and throw in a pound or two of margarine. Slap that lid back on real fast and head for the picnic grounds so that margarine will melt on the way. Take along a salt shaker." | Corn-On-The-Cob (Owens Reunion Style) by Irene Large | Vegetables

11: Rose and Larry Baxley | Potato and Broccoli Casserole | Whip together first 5 ingredients until smooth. Season to taste with salt and pepper. Fold in 1/2 French fried onions. Spread potato mixture over bottom and up the sides of a buttered 8x12 inch baking dish to form a shell. Bake uncovered at 350 degrees for 25-30 minutes. Arrange hot broccoli in potato shell. Sprinkle with cheese and remaining onions. Bake, uncovered, 5 minutes longer. Serves 8. | Ingredients: 3 cups hot mashed potatoes (5 to 6 medium potatoes) 1 package (3 oz.) cream cheese, softened 1/2 cup milk 1 egg 2 Tablespoons margarine 1 can (2.8 oz.) French Friend Onions 2 packages (10 oz. each) frozen broccoli spears, cooked and drained 1 cup shredded American cheese | Celestea S. Owens | String Bean Casserole | Ingredients: 2 cans French style green beans, drained; 2 cans cream of mushroom soup; 1 can French fried onions; salt and pepper oInstructions: In casserole dish, layer 1 can beans, 1 can soup, can French friend onions, salt and pepper. Next, layer 1 can beans, 1 can soup, salt and pepper. Bake at 325 degrees for 20 to 25 minutes. Top with remaining onions and bake about 5 minutes or until brown.

12: Ingredients: 1/2 pound fresh mushrooms 1/2 pound raw cashews 8 oz. cottage cheese 1/2 pound shredded cheddar or Swiss cheese 3 garlic cloves, minced or pressed. Slices whole wheat bread soaked in milk 3 onions shredded | Mushroom, Cheese and Cashew Casserole by Anita Rich | Anita Rich | Spinach Soufflé Made Simple | Ingredients: 3 eggs, beaten; 3 Tablespoons flour; 1 9-oz package of frozen chopped spinach, defrosted (not drained); 1 cup creamy cottage cheese, small curd; 1/3 pound cheddar or Colby cheese, grated; 1/3 cup melted butter; 1 teaspoon lemon juice; dash of nutmeg; Salt and pepper to taste Instructions: Beat eggs with flour. Add spinach, cottage cheese, cheese (leave some for topping), butter, nutmeg, salt and pepper. Place in 1.5-qt.. greased casserole or soufflé dish. Bake at 350 degrees for 55 to 60 minutes. During the last 10 minutes, add remaining graded cheese on top. Serves 8. | Instructions: Sauté onions and garlic, and when slightly brown, add mushrooms and cashews. Continue cooking until mushrooms are browned. Add cheese and bread. Season with salt, pepper, and garlic powder. Put in baking dish and bake at 350 degrees for 45 minutes to 1 hour. | Note: This recipe can be frozen!

13: Spinach Madeline by Helen Owens Instructions: Cook spinach according to package directions, then drain well, reserving cup liquid. Melt butter and cook onions until clear. Add flour and cook slowly. Add reserved liquid and stir to make a smooth sauce. Add all ingredients except bread crumbs. Place in oven-proof casserole dish and bake at 350 degrees until thoroughly heated, about 15 minutes. Sprinkle with bread crumbs and brown lightly. | Ingredients: 2 packages frozen chopped spinach 4 Tablespoons butter 2 Tablespoons chopped onion 2 Tablespoons flour 1/2 cup spinach juice 1/2 teaspoon black pepper 3/4 teaspoon celery salt 3/4 teaspoon garlic salt 1 Tablespoon Worcestershire sauce 6 oz. jalapeño cheese Bread crumbs | Green Wonders by Crystal Owens Ingredients: 2 10-oz. packages chopped spinach, cooked and drained 2 cups herbal stuffing mix (Pepperidge Farm) 2 large onions, chopped finely. 5 eggs, beaten 3/4 cup melted butter 3/4 cup parmesan cheese 1 Tablespoon garlic salt Pepper to taste 1/2 teaspoon thyme | Instructions: Mix all ingredients in a bowl and chill for 2 hours. Shape into small balls and quick freeze on cookie sheet. Place in container to freeze. Use as needed. Bake 20 to 30 minutes at 350 degrees.

14: Sweet Potato Casserole by Melanie and Buck Trayser | 350 | Lillie Trayser | Ingredients: 1 can French green beans (drained); 1 can shoe peg corn; 1 cup chopped celery ; 1 cup green peppers (diced); 1/2 cup onion (diced); 1 can celery soup; Sour cream (amount unknown); 1 cup sharp cheddar cheese; Ritz crackers; Almonds Layer the first five ingredients. Combine 1 can celery soup and 1 carton sour cream and spread over layers. Sprinkle grated cheese, box of crushed Ritz Crackers and a package of chopped almonds. Dot with butter. Warm thoroughly until bubbling at 350 degrees | Layered Vegetables | Ingredients: 3 cups mashed sweet potatoes; 1/3 cup sugar; 1/2 cup milk; 2 eggs; 1 teaspoon vanilla; 1 cup coconut; 1 cup chopped pecans; 1 cup brown sugar; 1/3 cup flour; 1/3 cup melted butter | Combine potatoes, sugar, milk, eggs and vanilla and pour into a baking dish. Blend coconut, pecans, sugar, and flour. Add melted butter into coconut, mixture and mix well. Sprinkle mixture over potatoes. Bake at 375 degrees until brown, about 25 minutes.

15: Instructions: Combine melted butter with stuffing. Sprinkle small amount on bottom of 2-quart casserole dish. Combine remaining stuffing mixture with other ingredients. Pour into casserole dish. Spread remaining crumbs on top. Bake at 350 degrees for 30 to 40 minutes until brown. Serves 8 to 10. | Squash Casserole by Helen Owens Ingredients: 2 pounds of fresh cooked squash (or 2 cans, drained) 1 can cream of chicken (or mushroom) soup 1 8-oz carton of sour cream 1 small can pimentos, chopped (optional) 2 Tablespoons chopped onion 1 stick melted margarine 1 package Pepperidge Farms Cornbread Stuffing

16: Lasagna by Celestea S. Owens Ingredients: 2 pounds hamburger meat 1 teaspoon Accent 3/4 teaspoon salt 1/2 teaspoon pepper 1 teaspoon basil 1 cup water 1 cup cottage cheese 1/2 teaspoon oregano 2 small onions 2 tablespoons corn oil 3 8-oz. cans tomato sauce 1/2 cup parmesan cheese 8 ounces lasagna noodles 4 slices mozzarella cheese Instructions: Sprinkle beef with accent, salt, pepper, basil and onion. Toss and brown beef and onion in heated oil. Add tomato sauce and water. Bring to boil. Reduce heat and simmer for 20 minutes. Create layers: 1st layer: sauce; 2nd layer: noodles, sauce, cottage cheese; 3rd layer: noodles, sauce, parmesan cheese. Bake at 350 degrees for 15 minutes. Add mozzarella cheese and bake 5 minutes more. Serves 4 to 5. | Seafood Quiche by Helen Owens Ingredients: Canned tuna or other seafood Unbaked pie crust 2 cups cheddar cheese (approximately) 2 eggs 1/2 cup milk 1/2 cup mayonnaise Instructions: Spread canned tuna or other seafood, like Salmon, on unbaked pie crust. Cover with a layer of grated cheddar cheese and a few chopped green onions. Blend 3 Tablespoons or flour, 2 eggs, milk, and cup mayonnaise and pour on top. Bake at 350 degrees until bubbly and brown on top.

17: Chicken by Robyn Large Ingredients: 1 bottle zesty Italian dressing 1 green bell pepper Boneless chicken Instructions: Marinate for 24 hours completely covered. Charcoal grill the next day. | Danny’s Famous Chicken Wings by Danny Owens Ingredients: Wings, vinegar, salt and pepper Instructions: Salt and pepper wings. Sprinkle vinegar heavily over wings. Build an oak fire using the coals as heat for cooking. It usually takes about an hour to get coals ready. Shovel coals into pit under grate. Keep grate 10 to 12 inches from coals. Cook wings using good judgment for approximately 1 hour. | Shrimp and Grits by Alice Norton Ingredients: 5 slices of bacon cut in quarters 1 bunch of scallions, chop the entire scallion (including green) 2 teaspoons of minced garlic Juice from a lemon 1 teaspoon of Tabasco sauce 1/2 cup of clam juice 1 1/2 pound of shrimp (medium) peeled 1/4 cup chopped parsley 1/2 cup shredded cheddar cheese Cook grits according to direction but use half and half instead of water (or half water and half heavy cream) it is just preference on the grits. Instructions: In large skillet cook bacon until almost crisp (remove bacon – temporarily). Add scallions, garlic, parsley, lemon juice, Tabasco and simmer for a few minutes then add claim juice. Simmer for about one minute and then add shrimp. Cook over medium heat until shrimp are done (they will turn white when done) just before the shrimp are fully cooked add back the bacon pieces and stir. Once the shrimp are fully cooked, serve over grits and top with a sprinkle of shredded cheddar cheese. From Alice, "This recipe did not call for any other spices, but I always put in a spoon of garlic powder, teaspoon of onion powder and teaspoon of salt."

18: Egg Rolls by Genie Phillips Ingredients: 2 stalks celery 2 bunches of green onions 2 pounds carrots 1 medium cabbage 4 pounds ground beef, seasoned 1/8 cup sugar 1/8 cup soy sauce 1 Tablespoon cinnamon Instructions: Chop celery, onions, carrots and cabbage fine (do not use food processor). Use about the same amount of each vegetable. You may also use bean sprouts or whatever you like as extra. Cook the ground beef in a small amount of oil, but do not overcook. Add sugar, soy sauce, and cinnamon as it cooks. Then add vegetables in this order: onions, carrots, celery, and cabbage. Roll 1 1/2 Tablespoons of the mixture in egg roll wrapper. Fry in deep fat until medium brown. You may substitute shrimp, pork, or chicken (cut fine) for the hamburger meat. | Sweet and Sour Sauce by Genie Phillips Ingredients: 2 cups pineapple juice 1/2 cup vinegar 1 teaspoon soy sauce 1 teaspoon ginger root (optional)* 1/2 teaspoon ground ginger 1/2 cup sugar 2 teaspoons cornstarch mixed with 1 Tablespoon cold water. Instructions: Bring juice, vinegar, soy sauce, ginger root, ginger and sugar to a boil. Add cornstarch and bring to boil. Add more sugar and/or vinegar to taste *If you do not use ginger root, use more ground ginger.

19: Chinese Meatballs by Genie Phillips Ingredients: 1 lb lean ground pork 1 8-oz. can water chestnuts, drained and chopped fine 1/2 teaspoon garlic salt 1 egg 1 Tablespoon soy sauce 1/2 cup onions, minced 1 teaspoon cornstarch Pineapple chunks Instructions: Mix first 6 ingredients together. Make small balls about the size of the end of your thumb. Roll in cornstarch. Brown in oil. Combine soy sauce and pineapple. Lay meatballs in chafing dish, cover with pineapple mixture. Pick up with toothpicks Note from Genie: “This recipe is good to serve at parties.” | Stir Fried Rice by Genie Phillips Ingredients: 2 cups rice 4 cups broth (or water and margarine – follow rice instructions) 6 eggs 1 box frozen carrots and peas 4 chicken breasts 1 onion, cut fine. Crisco or peanut oil 1 teaspoon cinnamon Flour 1 teaspoon sugar 2 teaspoons soy sauce Pepper, to taste Instructions: Cook rice in broth. Set aside. Soft scramble 6 eggs in oil. Set aside. Cook 1 box frozen carrots and peas. Do not overcook. Set aside. Salt, pepper, and lightly flour 4 chicken breast halves cut in pieces. Cook in small amount of oil. Add cinnamon, sugar, soy sauce and pepper, onion. Turn off heat and let set for 5 minutes. Add rice, eggs, and vegetables, stirring after each addition. Cover and let simmer for 5 minutes more.

20: Chinese Chicken Stir Fry by Mary Kate Fernald Ingredients: 2 Tablespoons oil 2-3 chicken breasts, cut in bite size pieces (beef, pork or shrimp can be used) 2 Tablespoons butter 1/2 cup coarsely chopped walnuts 2 Tablespoons soy sauce 1 teaspoon lemon juice 1 teaspoon ground ginger Chow mein noodles or rice. Instructions: In 10” skillet, heat oil on high for 45 seconds. Add chicken or other meat. Stir fry on high heat for 4 minutes. Add remaining ingredients. Stir fry on high heat for 3 to 4 minutes more. Rest, uncovered, 5 minutes. Serve on chow mein noodles or rice. Serves 4-5. Note: vegetables such as pea pods, celery, green peppers, bamboo shoots, water chestnuts, etc. can be used. | Fried Rice by Lillie Trayser Ingredients: 2 cups of Uncle Ben’s rice; bacon; 3 or 4 eggs; 1 onion, diced; 1 green pepper, diced; 1 small carrot, diced.; any meat, like chicken or shrimp, diced; Soy sauce; Tabasco Instructions: Cook 2 cups of Uncle Ben’s rice as directed. Fry several strips of bacon, set aside and hold fat. Scramble eggs, set aside. Fry onion, pepper and carrot in large skillet until tender. Add meat. Mix cooked rice, bacon fat and sprinkle 1 Tablespoon sugar, 2-3 Tablespoons of soy sauce and mix thoroughly. Chop eggs very small and toss in lightly. Add crumbled bacon by sprinkling over top. Serve soy sauce and Tabasco at table to be added to taste. Serves 4 to 5.

21: Ingredients: 1 whole chicken breast, seasoned 3 Tablespoons sherry or soy sauce 1 green pepper, sliced 4 mushrooms, sliced 2 carrots, sliced 4 green onions, chopped One clove of garlic | Chicken Divan by Rhonda Norton Ingredients: 2 cans of crescent rolls 1 head of broccoli 1/4 cup chopped water chestnuts, drained 12 oz. can chunk chicken breast drained 1/2 cup chopped green onions 1/2 cup chopped mushrooms 1/2 cup sour cream 1/2 cup mayonnaise 2 cups of Monterey Jack/Cheddar blend Note: you can substitute 1 cup cream of chicken or mushroom soup for sour cream and mayonnaise Instructions: Microwave broccoli until slightly tender. Drain. Preheat oven to 350 degrees. Unroll crescent dough; separate into triangles. Arrange triangles in circle on greased pizza stone with wide ends overlapping in center and points toward the outside. In large bowl, combine all ingredients. Scoop the mixture evenly onto widest end of each triangle. Bring outside points of triangles down over filling and tuck under wide ends of dough at center. Bake until golden brown. Serve warm. | Instructions: Cut chicken in bite sized pieces. Marinate in sherry or soy sauce. Brown garlic in small amount of oil. Remove from oil. Sprinkle small amount of corn starch over chicken. Fry in oil. Push meat to sides of pan, add vegetables and cook 4 minutes. Stir meat and vegetables together. Remove from heat, cover and let stand 5 minutes. | Chicken with Vegetables by Genie Phillips

22: Chicken Cordon Bleu by Mary Kate Fernald Ingredients: 6 boned chicken breasts with skin 6 thinly sliced pieces of cooked ham 6 thin slices of Monterey Jack cheese 2 tablespoons of flour 1/4 cup butter 1/8 cup milk 8 medium sliced mushrooms 1/4 cup dry white wine Instructions: Flatten chicken breasts until thin. Place ham and cheese slices on each with cheese tucked inside. Roll, then pin edges together with a toothpick. Dust with flour on each side. In a 10-inch glass skillet, melt butter on high heat for 45 seconds. Coat chicken sides with butter. Arrange large ends toward the outside of the dish. Microwave on high covered for 6 to 8 minutes. Turn chicken over with large sides near edge. Rotate dish turn. Microwave on high 8 to 10 minutes. Rest 10 minutes. Remove chicken from dish; blend in cheese and milk. Microwave on high 1 to 1 minutes, stirring often until boiling. Add mushrooms and wine, blending until smooth. Pour over chicken. Serves 6. | Hamburger Dinner by Pat Odom Ingredients: Hamburger steak Potatoes Carrots Onion Salt and pepper to taste Instructions: Place pressed hamburger steak on heavy duty foil. Top hamburger with one layer of sliced potatoes, strips of carrots and slice of onion. Salt and pepper to taste. Wrap in foil and bake at 350 degrees for one hour.

23: Chicken Casserole by Mary Kate Fernald Ingredients: 2 chicken breasts, split Bread crumbs 2 medium onions 2 cans cream of mushroom soup 1 small package slivered almonds 2 cans French style green beans 1 small box (8 oz. Velveeta cheese) 1 medium can mushrooms Instructions: Preheat oven to 350 degrees. Salt and pepper chicken and place in greased baking pan. Top with sliced onions. Bake for 40 minutes or until moist. Butter casserole dish and spread bread crumbs to cover. Add juice from chicken and onions. Layer: Chunks of chicken breasts One can of green beans, drained Half of the Slivered almonds Can of cream of mushroom soup One-half can of mushrooms Shredded Velveeta cheese and bread crumbs Repeat Bake at 350 for 45 minutes or until cheese is hot and bubbly. | Arroz con Pollo by Irmina Owens Ingredients 4 chicken breasts 1 small onion, chopped 2 garlic cloves, peeled and crushed 1 small green pepper, chopped 2 small cans tomato sauce 1 small jar pimentos 1 can peas 1/4 cup cooking sherry 1 1/2 cups white rice 2 cups chicken broth Salt and pepper to taste Instructions: Season chicken with salt and pepper. Brown in small amount of oil. Add onion, garlic, green pepper, tomato sauce, pimentos, peas and sherry. Simmer for 15 minutes. Add chicken broth and 2 cups water. Bring to a boil. Add rice and stir. Remove from stove. Note: the chicken and sauce can be prepared ahead of time and even refrigerated overnight.

24: Chicken Almondzini by Anita Rich Ingredients: 3/4 cup mayonnaise 1/3 cup flour 2 Tablespoons instant minced onions 1 teaspoon garlic salt 2 1/4 cups milk 1 cup shredded Swiss cheese 1/3 cup dry white wine 7 oz. spaghetti, cooked and drained 2 cups chicken or turkey, chopped and cooked 1 16-oz package of frozen, chopped broccoli, thawed and drained 1 1/4 cups sliced almonds 1 4-oz. can sliced mushrooms, drained Instructions: In medium saucepan, combine mayonnaise, flour and seasonings. Gradually add milk. Cook over low heat, stirring constantly until thickened. Add cheese and wine, stirring until cheese melts. In very large bowl, combine mayonnaise mixture, spaghetti, chicken, broccoli, cup almonds, and mushrooms. Toss lightly. Pour mixture into 11 x4 x 7 baking dish. Top with remaining almonds. Bake at 350 for 40 to 45 minutes or until thoroughly heated. Makes 6 to 8 servings. | Note from Anita: “This is one of my mom’s favorites.” | Marinated Pork Chops by Irmina Owens Ingredients: 4 thick pork chops; 6 garlic cloves (peeled and crushed); 1 large onion chopped, Juice from 2 limes, Salt and pepper to taste, dash of cumin, dash of oregano, 1/2 cup cooking sherry Instructions: Place chops in an oven-proof pan. Mix all ingredients, stir and pour over chops. Let stand in this marinade for 2 to 3 hours or overnight. Remove chops from the marinade and pat dry. Reserve the marinade. Broil chops on both sides. Turn over to bake. Pour marinade over the chops and cook at 350 degrees for 20 to 30 minutes or until done. Note: You may want to remove the chops and cook the sauce a little longer. Then pour sauce over chops and serve.

25: Chicken Casserole by Mary Kate Fernald Ingredients: 2 chicken breasts, split Bread crumbs 2 medium onions 2 cans cream of mushroom soup 1 small package slivered almonds 2 cans French style green beans 1 small box (8 oz. Velveeta cheese) 1 medium can mushrooms Instructions: Preheat oven to 350 degrees. Salt and pepper chicken and place in greased baking pan. Top with sliced onions. Bake for 40 minutes or until moist. Butter bottom of casserole dish and spread bread crumbs to cover. Add juice from chicken and onions. Layer in this order: Chunks of chicken breasts One can of green beans, drained Half of the Slivered almonds One can of cream of mushroom soup One-half can of mushrooms Shredded Velveeta cheese and bread crumbs Repeat Bake at 350 for 45 minutes or until cheese is hot and bubbly. | Corn Dogs by Wanda Scott Ingredients: 1 cup pancake mix; 2/3 cup milk; 1 teaspoon sugar 2 Tablespoons cornmeal; Hotdogs Instructions: Mix all ingredients in bowl. Cut hotdogs in half, dip in batter, and drop in hot grease. Fry until golden brown.

26: Quick Chicken and Vegetable Casserole by Wanda Scott Ingredients: 2 cups white meet, cooked and diced 3 cups water 1 10-oz. package frozen peas and carrots 1 10-oz. package of frozen French style green beans 1 cup shredded outside green leaves of iceberg lettuce 1 teaspoon granulated sugar 2 eggs, beaten until yellow 1 cup milk 1 teaspoon salt 1/2 teaspoon pepper 1 4-oz. can mushroom stems and pieces Instructions: Bring the 3 cups of water to a rolling boil. Add the peas and carrots and beans. Return to boil. Remove from heat and stir in lettuce and sugar. Set aside for a few minutes. Do not cover. Meanwhile, mix the eggs, milk, salt and pepper. Drain the peas and carrots, beans and lettuce. Add the chicken and mushrooms. Stir. Place in a buttered casserole dish. Pour the milk and egg mixture over all. Bake at 350 degrees for 35 minutes, or until the milk mixture has thickened. Serve at once piping hot.. Serves 4. Variation: instead of using a buttered casserole dish, bake like a pie, with a pie crust on the bottom and one on top. Substitute one package of frozen mixed vegetables for carrots and beans. Lettuce may be left out. | From Wanda: “This is so good like a chicken pot pie!”

27: Corned Beef Casserole by Wanda Scott Ingredients: 2 cups cooked macaroni 1 can corned beef 1/4 pound grated mild cheese 1/4 medium onion, chopped 1 can cream of chicken or mushroom soup 1 soup can of milk 1 teaspoon salt Dash of pepper Instructions: Mix well in a 9”x5” pan. Bake 40-50 minutes at 350 degrees. Note: You may substitute a box of macaroni and cheese for the 2 cups macaroni and 1/4 pound cheese, but use only about 3/4 of the prepared macaroni and cheese. | Lee’s 4th of July Texas-Style Chili by Lee Odom Ingredients: 1 pound hamburger meat 2 cups water 12 oz. ketchup Chili powder, to taste Dash of salt Pepper to taste | Instructions: Put meat in large pot, adding water a little at a time. Mash up with hands until “gummy.” Cook over high heat, stirring constantly. Cook until brown. While stirring, add ketchup, salt and pepper. Add chili powder. Made a “taste test” before simmering. Let simmer 30 to 45 minutes. If you prefer hotter, spicier chili, let simmer a little longer; this allows the chili powder and other ingredients to blend more into the meat. Serve while hot. Note from Lee: “This is very good on hot dogs and hamburgers.” | From Wanda- "Favorite of the young and old."

28: Exquisite Pie by Mama Owens | Ingredients: 2 eggs 1 cup sugar 1/2 stick margarine 1 tablespoon vinegar 1/2 cup raisins 1/2 cup pecans 1/2 cup coconut Instructions: Mix eggs, sugar, margarine and vinegar, one at a time. Beat well after each addition. Fold in raisins, pecans, and coconut. Pour in pie shell and bake at 300 degrees for 30 minutes.

29: Pecan Pies | Ingredients: 2 eggs 1 cup Karo syrup 1/8 teaspoon salt 1 teaspoon vanilla 3 teaspoons milk 1 cup sugar 2 tablespoons butter 2 tablespoons flour 1 cup pecans | Ingredients: 3 eggs 1/4 cup sugar 1 cup dark corn syrup 1/2 teaspoon salt 1 teaspoon vanilla 1/4 cup melted butter 1 cup broken pecans Deep pie shell | Instructions: Spread pecans over bottom of uncooked shell. Beat eggs and combine with rest of ingredients. Pour over nuts. Bake for 10 minutes at 450 degrees. Reduce heat to 350 and bake for 35 more minutes. As the pie reaches the desired “brownness,” lay a sheet of foil over pie until end of cooking time. | By Melanie and Buck Trayser | By Celestea S. Owens | Instructions: Mix all ingredients together. Bake in one deep crust or 2 regular unbaked pie crusts for 35 to 45 minutes at 350 degrees

30: More Desserts... | Strawberry Torte by Pat Odom Ingredients: 2 packages strawberry Jello; 2 packages (16 oz.) frozen strawberries 1 package (9 oz.) Cool Whip; 1 Angel food cake; 1 can whip cream Instructions: In a large bowl, combine jello and 1 cup boiling water. Add the strawberries (partially thawed) and mix. Add the cool whip. Chill for 30 minutes. Cut the cake into 1-inch pieces and fold in strawberry mixture. Lightly grease (or spray with Pam) a 13-cup bowl and turn the cake mixture into bowl. Chill for several hours or overnight. Turn out on large platter and squirt whip cream on top. | Fudgey-Wudgey Cake by Cathy Odom Ingredients for cake: 1/2 cup margarine 1 cup sugar 4 eggs 1 heaping cup self-rising flour 1 large can chocolate syrup 1 teaspoon vanilla 1 cup nuts Ingredients for topping: 1 stick margarine 1/3 cup evaporated milk 1 cup sugar 3 oz. chocolate chips Instructions: Mix cup margarine and sugar. Add eggs one at a time. Beat well. Add remaining flour, syrup, vanilla and nuts. Pour into greased pan. Bake at 350 degrees for 30 minutes. Cover with topping while hot. For topping, boil all ingredients for two minutes. Then, pour over cake. | Strawberry Dessert by Robyn Randall Ingredients: 1 quart fresh strawberries 1 pint sour cream Brown sugar 1 Hershey’s chocolate bar Instructions: Cut fresh strawberries. Cover each strawberry with one spoon of sour cream. Sprinkle with brown sugar and grated chocolate bar. | Apple Graham Cake by Pat Odom Ingredients: 1 package graham crackers 16 oz. can apple sauce Instructions: Place 1 graham cracker on plate. Spread applesauce thinly, alternate crackers and apple sauce until package is used up. Refrigerate 2-4 hours.

31: Rocky Road Cake by Larry and Rose Baxley Ingredients: 1 cup chopped walnuts 1 cup seedless raisins 1 cup miniature marchmallows 1 6-oz package semi-sweet chocolate pieces 1 package (18.5 oz) devil’s food cake mix (with pudding in the mix) 4 eggs 1 cup mayonnaise 1 cup water Instructions In small bowl, mix first four ingredients. In large bowl with mixer at lower speed, beat together cake mix, eggs, mayonnaise, and water until blended. Increase speed to medium and beat 2 minutes. Stir in nut mixture. Pour in prepared pan. Bake at 350 degrees in a greased and floured 12-cup fluted tub pan for 50 minutes or until toothpick comes out clean. Cool in pan for 15 minutes. Remove from pan and place on wire rack. If desired, frost or dust with confectioners sugar. | Oatmeal Cake by Helen Owens Ingredients: 1 1/2 cups boiling water 1 cup quick oats 1/2 cup shortening 1 teaspoon vanilla 1 cup brown sugar 1 cup white sugar 2 well-beaten eggs 1 1/3 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon Instructions: Pour boiling water over oats. Let stand for 20 minutes. Combine shortening, vanilla, brown sugar, white sugar. Add eggs and oatmeal mixture. Add flour, baking soda, salt and cinnamon. Bake at 350 for 30 minutes. Note: You may add 1 cup each of dates and nuts if desired. Topping Ingredients: 6 Tablespoons butter or margarine 1/4 cup cream or milk 1/2 cup brown sugar 1 cup coconut Topping Instructions: Mix together butter, cream or milk, sugar and coconut. Spread on warm cake and place under broiler for about 4 minutes | Note From Helen: "My family likes the plain oatmeal cake without the topping."

32: German Apple Cake by Mama Owens | Apple Crumb Pie by Helen Owens | Ingredients: 3 eggs 1 cup salad oil (vegetable or canola oil) 1 teaspoon vanilla 2 cups sugar 2 cups plain flour 1 teaspoon baking soda 1 teaspoon cinnamon 2 teaspoons nutmeg 4 cups thinly diced apples 1/2 cup pecans, chopped Ingredients for frosting: 1 8-oz. package of cream cheese, softened 3 Tablespoons butter 1 teaspoon vanilla 1 box confectioners sugar Instructions: Beat eggs well. Add oil, vanilla and sugar. Beat well. Sift flour, soda, cinnamon, and nutmeg together. Blend with egg mixture. Fold in apples and nuts. Bake in 9x13-inch pan or 3 layers at 375 degrees for 45 to 60 minutes. Cool on Rack. Beat or blend frosting ingredients. Ice cooled cake. | Ingredients: 4 large tart apples, recipe plain pastry 1 cup sugar, 1 teaspoon cinnamon, Dash cloves, Dash ginger, 3/4 cup plain flour, 1/3 cup butter or margarine Instructions: Pare apples. Cut in lengths and arrange in 9-inch pastry pie pan. Mix 1/2 cup sugar with spices. Sprinkle over apples. Sift 1/2 cup sugar with flour, cut in butter until crumbly. Sprinkle over apples. Bake at 400 degrees for 40 to 50 minutes.

33: Name | Perfect Apple Pie by Essie Rainear Ingredients: 8-10 tart apples 3/4 to 1 cup sugar 2 Tablespoons flour 1 teaspoon cinnamon 1/4 teaspoon nutmeg Dash of Salt Instructions: Pare apples and slice thin. Combine sugar, flour, spices and salt. Mix with apples. Line 9-inch pie plate with pastry; fill with apple mixture. (Pile on apple mixture because it cooks down a lot). Dot with butter. Adjust top crust. Sprinkle with sugar for sparkle. Bake at 400 degrees for 50 minutes or until done. | Two Pie Crusts by Essie Rainear Ingredients: 3 cups flour 1 1/4 cup Crisco 1 teaspoon salt 5 Tablespoons cold water 1 Tablespoon vinegar 1 egg Instructions: Cut shortening into flour and salt mixture until blended well. In separate bowl, beat together the egg, vinegar, and water. Add to flour mixture. Form into smooth ball. Separate in fourths. Roll out on lightly floured board and preferably a pastry cloth. For best results, roll curse on a rolling pin to transfer from cloth to pan. This prevents tearing. Note from Essie: “This recipe does not fail. Does not work as well if you cut in half.”

34: Pound Cakes | Pound Cake by Celestea S. Owens Ingredients: 5 eggs 1/2 cup sugar 1 cup sour cream 1 cup self-rising flour 1 cup Crisco oil 1/2 cup milk 1 Duncan Hines Yellow Butter Cake Mix Instructions: Beat eggs, one at a time. Add sugar. Beat until mixed. Add sour cream. Beat until mixed. Add self-rising flour. Mix well. Mix together Crisco oil and milk. Alternate adding cake mix and oil/milk mixture. Beat until smooth. Bake at 325 to 350 degrees for about 1 hour. Banana Pound Cake by Mary Kate Fernald Ingredients: 1 cups vegetable oil 2 1/2 cups sugar 3 eggs, beaten well 3 cups flour 1 teaspoon baking soda (omit if using self-rising flour) 3/4 teaspoon salt (omit if using self-rising flour) 1/2 cup buttermilk 2 bananas, mashed 1 Tablespoon vanilla 1 cup pecans 1 cup coconut Instructions: Mix oil, sugar, eggs, flour, baking soda, salt, and buttermilk. Add bananas, vanilla, pecans and coconut. Blend well. Bake in tube pan at 325 degrees for 1 hour and 25 minutes. Note: this is very moist and can be made in 2 loaf pains; makes a very large cake.

35: Pumpkin Cake Roll by Pat Odom Ingredients: 3 eggs 1 cup sugar 2/3 cup pumpkin 1 teaspoon lemon juice 3/4 cup flour 1 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 cup chopped walnuts Ingredients for filling: 4 Tablespoons of butter 2 3-oz. packages cream cheese 1 cup powdered sugar teaspoon vanilla Instructions: Beat eggs on high speed of mixer for 5 minutes; gradually beat in sugar. Stir in pumpkin and lemon juice. In a separate bowl, stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into pumpkin mixture. Spread in greased and floured 10x15x1-inch pan. Top with walnuts. Bake at 375 for 15 minutes. Turn out on a clean kitchen towel and sprinkle with powdered sugar. (Sprinkle the towel beforehand as well to prevent cracks). Starting at the narrow end, roll towel and cake together. Cool; unroll. Mix filling until smooth; spread over cake. Roll again (without towel) and chill.

36: Blueberry Buckle by Irmina Owens Ingredients: 2 cups blueberries, fresh or frozen and thawed 1 teaspoon lemon juice 1/3 cup milk 1/4 cup butter 3/4 cup sugar 1 egg 1 teaspoon grated lemon rind 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt Ingredients for glaze: 2 Tablespoons soft butter 1/4 cup sugar 1 Tablespoon lemon juice | Instructions: Wash and drain blueberries and set aside on paper towels to dry Stir lemon juice into milk; set aside.. Preheat oven to 350 degrees. Mix butter and sugar. Add egg and lemon rind. Mix. Add milk mixture and mix. Add flour, baking powder, and salt. Mix well. Add blueberries and gently stir. Spread batter into a greased 8-inch square baking pan. Bake for 40 to 45 minutes or until toothpick comes out clean. Just before cake is done, combine butter, sugar and lemon juice. Cook over low heat until smooth. Remove from heat. When cake is done, spread glaze over top. Return to oven and broil until glaze bubbles. Watch to avoid over browning.

37: Lemon Meringue Pie by Pat Odom | Ingredients: 1 cup plus 2 Tablespoons of sugar 3 Tablespoons of corn starch 1 cup water 2 Tablespoons butter 4 tablespoons lemon juice 4 egg yolks, beaten Meringue Instructions: Mix all ingredients and heat for 2 to 3 minutes. Put filling in a cooked pie shell. Chill. Top with Meringue. | Strawberry Cake by Helen Owens | Cake Ingredients: 2/3 cup vegetable oil 1 package white cake mix 4 eggs, beaten well 1 package strawberry Jello (3-oz.) 1 10-oz bag frozen strawberries less 2 Tablespoons Instructions: Place mix, oil, eggs and Jello in large mixing bowl and blend well with electric mixer. Add strawberries and pour into 3 8-inch pans that have been oiled and floured. Bake at 350 degrees for 25 to 30 minutes. Frosting Ingredients: 1 8-oz. package of cream cheese (room temperature) 4 Tablespoons butter 2 Tablespoons strawberries 1 box powdered sugar Frosting Instructions: While cake cools, mix the cream cheese butter, strawberries and sugar with electric mixer. Handle cake carefully while frosting it as it is very light and moist and crumbles easily. If frosting gets too thin, chill for a few minutes. | Congo Squares by Celestea S. Owens | Ingredients: 2/3 cup butter, melted 2 3/4 cups self-rising flour 1 cup nuts 1 teaspoon vanilla 1 package brown-sugar 1 package semi-sweet chocolate chips 3 eggs Instructions: Mix butter and sugar. Add eggs one at a time and beat until smooth. Add flour slowly. Add vanilla, nuts, and chocolate chips. Bake in greased pan at 350 degrees for 25 to 30 minutes. Cool and cut in 2” squares.

38: Graham Cracker Crust by Wanda Scott Ingredients: 1 1/4 cups graham cracker crumbs (19 crackers) 1/4 cup sugar 6 Tablespoons melted butter Instructions: Combine all ingredients, mixing well. Press into 9-inch pie pan. Chill for 45 minutes for a chilled crust or bake in a 375 degree oven for 7 minutes. Cool. Notes: This crust has several variations including: Peanut Butter Crust: Follow recipe for graham cracker crust, using only 4 Tablespoons of butter. Add 1/4 cup creamy peanut butter. Mix well. Spiced: To graham cracker crust, add 1 teaspoon cinnamon Orange: To graham cracker crust, add 1 Tablespoon grated orange peel Nutty: To graham cracker crust, add 1/2 cup finely chopped nuts. | Peanut Butter Pie by Billy Odom Ingredients: 3 eggs 1 cup peanut butter 1 cup sugar 1/2 teaspoon vanilla 1 quart milk Instructions: Beat eggs. Add peanut butter, sugar, and vanilla. Whip well, and then add milk. Pour into 2 9-inch pie crusts. Bake at 350 for 10 minutes, then at 325 for 20 minutes.

39: Name | Magic Cookie Bars by Larry and Rose Baxley Ingredients: 1/2 cup margarine or butter 1 1/2 cups graham cracker crumbs 1 14-oz. can Eagle brand milk 1 6-oz. package semi-sweet chocolate morsels 1 cup chopped walnuts or pecans 1 3 -oz. can flaked coconut Instructions: Preheat oven to 350 degrees (325 for glass dish). In 13x9 baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Mix together and press into pan. Pour milk evenly over crumbs. Top evenly with semi-sweet morsels, walnuts, or pecans, and flaked coconut. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature. Yields 24 bars. | Lemon Squares by Helen Owens Ingredients: 1/2 cup butter 1/4 cup sifted powdered sugar 1 cup sifted plain flour Instructions: Cream butter, add flour and sugar and mix together. Press mixture on bottom of ungreased 8” square pan. Bake for 350 for 20 minutes. Ingredients: 2 eggs 1 cup sugar 1/4 teaspoon salt Powdered sugar 3 Tablespoons lemon juice 1/2 teaspoon baking powder 2 Tablespoon plain flour Instructions: Combine well-beaten eggs, sugar, salt, and lemon juice. Mix baking powder and flour; add to egg mixture and mix. Spread on hot baked layer. Bake in preheated 350 oven for 30 minutes. Cool and cut into bars. Sprinkle with powdered sugar. Store in air tight containers.

40: Ingredients: 4 eggs, 2 sticks butter; 1 8-oz can chocolate syrup; 1 cup self-rising flour; 2 cups sugar, divided; Pinch of salt; 1/2 cup chocolate chips; 3/4 cup canned milk Instructions: Mix eggs, 1 stick of butter, chocolate syrup, flour, 1 cup of sugar, and salt. Pour into greased 9x13 pan and bake at 350 degrees for 30 minutes. In the meantime, melt remaining stick of butter and chocolate chips. Add sugar and milk. Bring to a boil and pour over warm cake. Note: Sauce is good over ice cream as well 350 30 | Pat Odom | Hot Fudge Cake | Ingredients: 18 oz. semi-sweet chocolate chips 1 can Eagle brand milk 1 1/2 teaspoons vanilla 1/2 cup nutes Pinch of salt Instructions: In double boiler, melt chocolate chips. Remove from heat, add milk, vanilla, nuts, and salt. Stir until smooth. Turn onto wave paper-lined 8”-square pan. Chill. Store in air tight container. | Pat Odom | Chocolate Fudge

41: Chocolate Chip Cookies by Lillie Trayser Ingredients: 2/3 cup soft shortening (part margarine)* 1/2 cup granulated sugar 1/2 cup brown sugar (packed) 1 egg 1 teaspoon vanilla 1 3/4 cup flour 1/2 teaspoon baking soda 1/2 cup chopped nuts 1 package (6 oz.) chocolate chips Instructions: Preheat oven to 375. Mix shortening, sugars, egg, and vanilla thoroughly. Measure flour by dip-level-pour method or by sifting. Blend dry ingredients and stir in. Mix in nuts and chocolate pieces. Drop by rounded teaspoon 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes. Cool slightly before removing from baking sheet. Yield 4-5 dozen 2” cookies. Note from Lillie: "For that special touch, add a touch of mustard." *All shortening/no margarine cookies will be thin and chewy; All margarine/no shortening cookies will be taller and crispier | Peanut Butter Patties by Pat Odom Ingredients: 1/3 cup soft butter 1/3 cup Karo syrup 1/2 teaspoon salt 1 teaspoon vanilla 1 box confectioners’ sugar Peanut butter | Mix first four ingredients. Add confectioners’ sugar. Mix well and roll out on wax paper. Spread with peanut butter. Roll up and chill. Slice in pieces.

42: Peanut Butter Cookies by Lee Odom Ingredients: 1 cup sugar 1 egg 1 cup peanut butter 1 teaspoon vanilla Instructions: Mix ingredients well. Shape into small balls and place on ungreased cookie sheet. Press with fork. Bake at 350 for 10 to 12 minutes. | Pumpkin Cheesecake Recipe by Aimee Reed Ingredients: For The Crust: 1 1/4 cups graham-cracker crumbs (from 10 whole crackers); 1/4 cup sugar; 4 tablespoons unsalted butter, melted For The Filling: 4 packages (8 ounces each) bar cream cheese, very soft; 1 1/4 cups sugar;. 3 tablespoons all-purpose flour; 1 cup canned pumpkin puree; 2 tablespoons pumpkin-pie spice; 1 tablespoon vanilla extract; 1/2 teaspoon salt; 4 large eggs, room temperature Directions: Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up. Make the crust - In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next. Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening). Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

43: Mounds by Lee Odom Ingredients: 1 can sweetened condensed milk 1 stick margarine, softened 2 boxes powdered sugar 2 cups coconut 1/2 square paraffin 1 1/2 bags chocolate chips Instructions: Stir milk and butter. Add sugar and coconut. Roll into balls. Melt paraffin with chocolate chips. Dip balls into melted chocolate with toothpick. Place on wax paper to cool. | Texas Cake by Pat Odom Ingredients: 2 sticks margarine 1 cup water 4 Tablespoons cocoa 2 cups all-purpose flour 2 cups sugar 1/2 teaspoon salt 1 teaspoon baking soda 1/2 cup sour cream 2 eggs Frosting Ingredients: 1 stick of margarine 6 Tablespoons milk 4 Tablespoons cocoa 1 box powdered sugar (how much) 1 teaspoon vanilla 1 cup nuts Instructions: In a saucepan, combine and boil 2 sticks of margarine, water, and 4 Tablespoon cocoa. In a bowl, combine flour, sugar, salt, and baking soda. Pour boiling mixture over dry mixture. Mix well. Add sour cream and eggs. Pour on greased cookie sheet. Bake at 350 degrees for 20 minutes. For frosting: Boil margarine, milk, and cocoa. Stir in powdered sugar, vanilla and nuts. Spread over cooled cake. | Orange Balls by Wanda Scott Ingredients: 4 cups vanilla wafer crumbs 1 cup confectioners’ sugar 1 cup finely chopped nuts 1/4 cup melted margarine 1 6-oz. can frozen orange juice, thawed Confectioners’ sugar Instructions: Combine crumbs, sugar and nuts. Add margarine and mix well. Stir in orange juice. Mix well. Form 1-inch balls and roll in confectioners’ sugar. Refrigerate. Makes 4 dozen. Note from Wanda: “Not good to make in wet weather – they do not come out right.”

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  • Title: Family Recipes
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  • Published: almost 7 years ago