S: Family Cookbook 2011
1: To Neil and Rebecca May you experience the full riches of God's love and grace in your marriage! Love, Your Families
2: BEST CHEESE BALL submitted by Janet Ballor 3 8oz. Cream Cheese 2 jars Kraft "Old English" Cheddar 1 jar Kraft Roka Blue Cheese 3 T. Garlic Wine Vinegar Mix. Form into 3 balls. Roll in nuts. | Little Smokies submitted by Dona Parks 2 pkgs Little Smokies 1 jar salsa 1 bottle of BBQ sauce 1/2 c. your choice of flavor jelly (optional for sweet twist) Put all ingredients in crock pot to warm and serve. | KEITH'S HOT PRETZELS submitted by Brenda Daggs 1lg bag thin pretzels 3/4 c. vegetable oil 1 pkg ranch dressing 1 t. cayenne pepper for mild or 1 T for hot 1/2 t. garlic powder 1/2 t. lemon pepper Put pretzels in large Ziploc, mix dry ingredients with oil and pour over pretzles. Lightly toss 15 minutes until covered.
3: SALSA submitted by Sherry Bogart 1 can 28 oz whole tomatoes with juice 2 cans 10 oz Rotel (diced tomatoes and green chilies) 1/4 c. chopped onion 1 clove garlic, minced 1 whole jalapeno, quartered and sliced thin 1/4 t. sugar 1/4 t. salt 1/4 t. ground cumin 1/2 c. cilantro (more to taste!) 1/2 whole lime juice | Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl. Combine whole tomatoes, Rotel, onion, alapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos. | QUESO DIP submitted by Brenda Daggs 1lb. cooked ground beef 1 can Rotel 1 can stewed tomatoes (don't drain) 1 can corn (don't drain) 1 can pinto beans (don't drain) 1 lb. Velvetta cheese Add everything and cook. Serve with corn bread or corn chips. | MEXICAN CAVIAR submitted by Wanda Henry 3 chopped tomatoes 2 bunches chopped green onions 2 cans chopped green chilies 2 large cans black olives (chopped) 2/3 c. Pace Thick n Chunky Salsa 1 T vinegar 1 T oil garlic to taste salt and pepper to taste Mix all ingredients together and chill. Serve with chips.
4: MEXICAN SOUP submitted by Dona Parks 1 can Rotel tomatoes (chopped) 1 can Ranch Style Beans 2 cans Minestrone soup 1 can water 1 lb hamburger 1 small onion Chili seasoning Optional: Substitute on can of Cheddar Cheese soup for the chili seasoning Brown the meat, onion and chili seasoning to taste and drain the meat. Combine all ingredients and simmer. | TACO SOUP submitted by Wanda Henry 2 lbs ground beef 1 c. chopped onion 3 cans stewed tomatoes 1 can pinto beans 1 can kidney beans (undrained) 1 4 oz can chopped green chilies 1 can hominy (drained) 1 1/2 cup water 1 pkg each of taco seasoning packet 1 packet dry Hidden Valley Ranch dressing salt and pepper Brown ground beef and chopped onion until browned and drain. Add stewed tomatoes, pinto beans. kidney beans (undrained), green chilies, homniy, water, taco seasoning packet, Ranch dressing, salt and pepper. Simmer 1 hour.
5: CRISPY COLESLAW submitted by Peggy Parks 1 bag coleslaw mix 1 bunch green onions 2 pkg. chicken ramen noodles 1/4 c. sliced almonds 1/2 c. sunflower seeds Smash the ramen noodles. Mix noodles, 1 pkg seasoning from the noodles, almonds, sunflower seeds, and 2 T. margarine and toast on a cookie sheet for 20 – 25 min at 325. Then cool. Dressing 1 c. oil (any kind) 1/4 c. sugar 1/3 c. rice wine vinegar (can use red wine vinegar) Mix ingredients until sugar is dissolved. Combine with slaw and toasted mixture when ready to serve. (I halve the oil and sugar though because it seems too much.) | COLD SPAGHETTI SALAD submitted by Janet Ballor 1 lb thin spaghetti, DO NOT BREAK 2 cucumbers 2 medium tomatoes 2 bunches of green onions 2 cans of black olives 3 bottles Italian dressing Cook and drain spaghetti, set aside. Season with salt and pepper. Peel cucumbers and cut into small pieces. Cut green onions and tomatoes into small pieces. Add the olives.. Mix all ingredients with the spaghetti including seasoning. Pour Italian dressing over all. Let marinate overnight in fridge..
6: BREAKFAST CASSEROLE submitted by Dona Parks 1 lb. sausage (bacon or ham) cooked and drained 6 eggs 2 c. milk 1 t. salt 1 t. dry mustard 6 pieces of sliced bread, torn 1 1/2 c. shredded cheese 4 oz. mushrooms sliced | BREAKFAST CASSEROLE submitted by Wanda Henry 2 lbs frozen hash browns 1 stick melted butter 1 dz. eggs 1 c. milk ham, bacon or sausage onion flakes salt and pepper 2 c. cheddar cheese Cook meat and set to side. Melt butter first then mix with eggs, milk, meat, onions, salt and pepper and pour over hash browns in 9x13 dish. Let set overnight if need to make in advance. Cook 1 hour 350 degrees till bubbly and add cheese. | Cook meat, drain and cool. Beat eggs and milk. Add salt and mustard and beat well. Add cheese, mushrooms, and meat and mix. In greased 9x13 glass pan, spread bread pieces out and pour mixture over bread. Refrigerate overnight. Bake at 350 for 40-45 minutes. Let stand a few minutes before cutting. Increase baking time if recipe is doubled (which I normally do) to about an hour. Good with hot biscuits and fresh fruit. | PECAN PIE MUFFINS submitted by Wanda Henry (FAST and EASY and DELICIOUS) 1 c. chopped pecans 1 c. firmly packed brown sugar 1/2 c. flour 2 large eggs 1/2 c. melted butter Combine pecans, packed brown sugar and flour in a large bowl. Make a well in center of mixture. In another bowl, beat eggs until foamy and add melted butter. Add eggs and butter to dry ingredients, stirring just until moistened. Fill muffin cups 2/3 full. Bake 350 for 20 minutes. If you bake in mini muffin pans, cook for 10 to 15 minutes. Don't over bake.
7: CINAMMON ROLLS by Neil's Aunt Latina 1 yellow cake mix 5 c flour 2 pkg yeast dash salt 2 1/2 c warm water Mix ingredients, let rise 1 hour. Punch down and let rise until double. Pat or roll out 3/4 inch. Cover with melted butter, cover with brown and white sugar. Roll up, cut, place in pan let rise until rolls touch. Bake 20 minutes at 350 degrees.
8: 2 c. warm water 2 T. sugar 1 T. oil 6 c. flour Dash of salt 1 pkg yeast | Mix until stiff. Let rise, make into rolls and let rise again and bake until brown. (Rebecca, this recipe was given to me at my bridal shower from Mamaw.) | Georgia Cook | HOT ROLLS | ANGEL BISCUITS submitted by Peggy Parks 1 pkg. dry yeast 1 t. salt 1/2 c. warm water 4 1/2 c. flour 1/4 c. sugar 2 c. buttermilk 4 t. baking powder 1/2 c. shortening, melted 1/2 t. soda Dissolve yeast in warm water. Mix all dry ingredients and combine with liquids. Place in refrigerator until ready to use. Roll out and shape into biscuits on floured board, or drop by the spoonful onto a lightly-greased or non-stick baking sheet. Bake at 375 degrees for about 20 minutes. No need to wait for biscuits to rise. These biscuits are really easy. You take out what you want and leave the rest in the refrigerator up to 2 weeks. Use the biscuits as you need to at mealtime since you don’t have to wait for them to rise.
9: EXTRA SPECIAL ZUCCHINI BREAD submitted by Wanda Henry 3 eggs 1 c. vegetable oil 2 c. sugar 1 tsp. vanilla 8 oz cream cheese 2 c. flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. cinnamon 1 tsp. salt 1 tsp. nutmeg 2 c. chopped walnuts 2 c. shredded zucchini Mix eggs, oil, sugar and vanilla and beat until smooth (about 3 minutes). Beat in cream cheese and mix until smooth. Mix in a large bowl the flour, baking soda, baking powder, cinnamon, salt and nutmeg. Add chopped walnuts and shredded zucchini to egg mixture until blended. Bake 350 degrees in oven. Makes (2) 9x5 loaf pans baked for 60 minutes or (7) 5 3/4 x 3 loaf pans baked for 35 minutes. | SPOON BREAD submitted by Neil's Aunt Latina 2 c instant hominy grits 1/2 c cornmeal 1/2 t salt 2 T butter 1 c milk 3 eggs separated 1 t baking powder Combine grits, cornmeal and salt. Mix well. In sauce pan, boil 2 cups water and butter. Add grits, stirring with whisk. Add milk and beat until smooth; let cool. Preheat oven to 375 degrees. Grease 1 1/2 to 1 3/4 quart casserole dish. Beat egg whites until stiff peaks, beat yolk until thick and light. Fold whites, yolks and baking powder into cornmeal mixture. Bake 45 minutes until golden.
10: BOILING WATER submitted by all the men in the family already married - this one is for Neil 4 c. water Put the water in a sauce pan and place it on the stove. Turn the stove onto med-high heat. DO NOT WAIT AND WATCH FOR THE WATER TO BOIL. Go wash a dish or take a look at the TV because it is a proven fact that water will not boil if you watch it. Return within a few minutes and check to see if it is boiling. If so, proceed to next recipe requiring boiling water.
11: RANDY'S PEANUT BUTTER SANDWICH (A Delight for All Ages) submitted by Randy Parks STEP 1 2 – Slices of Bread Bread is one of the most important features. Dig your way through the loaf until you find the piece that most fresh. This is usually in the middle of the loaf. Be sure not to fold the wrapper under the bread. Use the twist tie you threw on the floor, this will make the little woman happy. STEP 2 3 - Heaping tablespoons of Peanut Butter Be sure you are using the best. Jif or Peter Pan is preferred). Note: Under no circumstance, accept “Chepo Depo” brand where the oil has floated to the top. Place Peanut Butter in dish or bowl. Replace lid on jar. This is for same reason as replacing the twist tie. STEP 3 2 – Heaping tablespoons of Strawberry Jelly. Syrup may be used as an alternate source of sweet. Note: Do not use the freshly licked Peanut Butter spoon if there is any possibility of others walking in the kitchen. This will reduce the chance of future sandwiches being made. Thoroughly mix the two until they blend into a nice even mixture. Apply the mix on one slice of bread and apply the other slice on top with even pressure on all sides until the mix is evenly distributed out all sides of bread. Lick off any excess mix. ALTERNATE METHOD (Recommended only in extreme circumstances) Complete steps 1-3 but do not mix together. Apply the Peanut Butter to one slice and Jelly to the other. Then apply both slices together. This of course would cause some blending and also keep each ingredients individual characteristics. MARRIAGE IS LIKE A PEANUT BUTTER SANDWICH. Marriage is the blending of two lives into one. By God’s plan, this blending is to be a love for a lifetime. They are to be so blended that there is no individual characteristic showing. Just two lives so much in love that you cannot tell where one leaves off and the other begins. Some try the alternate method. A little blending, but each keeping a part of themselves back. Never giving themselves completely to the other. Trying to keep their individuality and sharing only certain things in common. This might make for an OK sandwich but never for a wonderful marriage. God Bless, Randy
12: HOMEMADE PIZZA submitted by Sherry Bogart 1 pkg dry yeast 1 c. lukewarm water 2 c. flour Tomato sauce Assorted toppings 2 pkg Mozzarella cheese Mix water and yeast and stir in the 2 cups flour. Knead on floured surface and roll out to fit the cookie sheet or pizza pan. Mix spices with the tomato sauce and pour on top of the dough. I use oregano and some garlic powder and pepper. Place pkg. cheese on the top and put on assorted toppings (we like Canadian bacon and pineapple, but you can do pepperoni or whatever you want). Top with the other pkg. of cheese and bake in a 435 oven for about 20 minutes. | “RANDY'S DAY OFF” BAR-B-QUE submitted by Peggy Parks 3 to 5 lbs brisket 3 T. Liquid Smoke 3 t. garlic salt 2 t. onion salt 2 t. celery salt Pepper 3 T. Worcestershire sauce Mix Liquid Smoke and garlic, onion, and celery salts into a paste; paint meat with it. Wrap tightly in heavy foil and seal well. Marinate in refrigerator overnight. Next morning, rub on pepper and Worcestershire sauce. Put back into foil and place in shallow roasting pan. Bake at 225 degrees for 6 to 10 hours.
13: MOM’S MICROWAVE MEATLOAF submitted by Jason Parks 1-2 lb. hamburger meat 1 egg 1/4 c. milk 2 pieces of bread, torn 1 T. mustard salt and pepper ketchup on top Mix ingredients together with hands. Form in a ring in glass pie plate. Cover in ketchup. Microwave on high for 15 minutes. *I stop it every 5 minutes and use a turkey baster to draw the grease off that accumulates in the center. | CHICKEN IN SACK submitted by Grandma Green 1 T celery salt 1 T onion salt 1 t garlic salt Wash whole chicken, pat dry and rub salts inside and out. Place in brown paper sack folded shut (no recycled sacks) on cookie sheet. Bake 325 degrees for 1 hour and 15 minutes.
14: BEEFY CABBAGE BAKE submitted by Brenda Daggs 1 small head cabbage, shredded 1 1/2 lb ground beef 3 T butter 1 medium onion 1 c cooked rice, drained 1 can tomato soup 1 soup can water salt and pepper Melt butter in skillet. Add ground beef and onion. Saute until lightly browned. Pour off excess grease. Mix tomato soup with water and add salt and pepper. Mix the rice with the cabbage and cover the bottom of casserole dish with half the cabbage mixture. Pour half the soup mixture over this. Cover with the rest of cabbage and pour remainder of soup mixture over it. Cover casserole and bake in 350 degrees oven for about 50 minutes until cabbage is well cooked. | CHICKEN ENCHILADAS submitted by Brenda Daggs 1 16 oz can chicken broth 1 small sour cream 1 oz pkg cream cheese 1/2 t. garlic powder 1 c. cubed cooked chicken 10 inch flour or corn tortillas shredded montery jack cheese chopped onions (optional) In sauce pan, heat chicken broth over medium heat. Stir in sour cream and cream cheese. Cook till smooth (do not boil). Add garlic powder, salt and pepper. Pour 1/3 of sauce in 9x13 and add chicken to remaining sauce. Soften tortillas in microwave. Place some mixture in tortilla and roll with seam down. Any left over pour on top, sprinkle with onions. Bake 350 degrees for 20-30 minutes. Add cheese when done. | SLOW COOKER BEEF IN MUSHROOM GRAVY submitted by Wanda Henry 2 to 2 1/2 lbs sirloin steak cut in desired size 1 envelope dry onion soup mix 1 can cream mushroom soup 1/2 can water Place meat in slow cooker. Combine soup mix, soup and water and pour over beef. Cover and cook on low 7-8 hours on until meat is tender. Serve over mashed potatoes or rice.
15: BAVARIAN BEEF SANDWICHES by Neil's Aunt Latina 1 lb ground beef 1/2 c chopped onion 1/4 c chopped green pepper 2 T butter 1 can beef gravy 2 c shredded cabbage 6 round hard rolls split tops 1/4 c shredded cheddar cheese In skillet, brown beef and cook onion and pepper in butter until tender. Stir in gravy and cabbage. Cook over medium heat for 10 minutes. Spoon about 1/2 c. mixture on bottom half of each roll and top with cheese. Cover with top half (of roll). | SLOPPY JOES submitted by Peggy Parks 1 lb. hamburger 2 T. minced onions 1 T. brown sugar 1 T. mustard 1 T. vinegar 1/4 c. ketchup 1/2 t. salt Brown hamburger and minced onions and drain off grease. Add rest of ingredients and simmer for 30 minutes. Serve on buns. Yield 4 to 8 servings. | CHICKEN TETRAZZINI submitted by Dona Parks 2 T. butter or margarine 1 medium onion, chopped 1 clove minced garlic (I use minced from a jar) 4 chicken breast 1 can cream of mushroom soup c. milk 1 T. parsley lb spaghetti, cooked and drained (I use angel hair, but any will do) 1 c. parmesan cheese, grated (fresh or from can) Sauté onion and garlic in skillet until tender. Add chicken and cook until done. Use spatula to cut it up into small pieces as it cooks. Stir in soup, milk and parsley. Simmer covered until all is cooked together. Meanwhile, cook pasta by directions. Drain and stir into chicken mixture. Put mixture into a sprayed baking dish, cover with parmesan cheese and bake at 400 degrees for 20 minutes until cheese is melted and light brown. Serve with salad and breadsticks.
17: FIESTA STACK-UP CHILI submitted by Peggy Parks 4 lbs. ground beef 2 t. cumin 1 small onion1 t. garlic powder 2 14.5 oz. cans whole tomatoes or 2 to 3 can Rotel 6 t. salt 4 T. chili powder 2 15 oz. cans tomato sauce 2 23 oz. cans Ranch Style Beans 5 12 oz. corn chips 1 28 oz. minute rice ORDER: Chips Rice Meat Cheese Onions Lettuce Tomatoes Olives Pecans Coconut Picante Sauce | BAKED SPAGHETTI submitted by Wanda Henry 1 lb ground beef 1 c chopped onions 1 c chopped green pepper 2 t. oregano 1 can diced tomatoes 1 can drained chopped mushroom 1 c. chopped black olives 1 can cream mushroom 1/4 c. water 12 oz spaghetti 3 c. cheddar cheese 1/4 c. parmesan cheese Saute ground beef, chopped onions, chopped green pepper and oregano until meat is no longer pink and drain. Add diced tomatoes, chopped mushrooms, chopped black olives and simmer uncovered 10 min. Mix can cream mushroom and water together and set aside. Cook spaghetti. Place 1/2 of spaghetti in a 9x13 pan and put 1/2 meat mixture on top and 1 cup cheddar cheese and repeat. Then place another cup cheddar cheese on top and spread mushroom and water mixture on top. Sprinkle parmesan cheese on and bake 350 oven for 45 min or until bubbly.
18: BEER BUTT CHICKEN submitted by Neil's Aunt Latina 1 large whole fryer 3 T Beer Butt Seasoning 1 12 oz can beer of choice Wash/rinse fryer. Pat dry and rub with seasoning inside and out. Place chicken cavity over opened beer car and cook on grill till done. | BEER BUTT CHICKEN SEASONING submitted by Neil's Aunt Latina 3 T sea salt 3 T brown sugar 3 T paprika 1 T cayenne pepper (more for hot) 3 T onion powder 3 T garlic powder Mix and store in air tight jar. | CHICKEN IN SPANISH SAUCE submitted by Neil's Aunt Latina 2 T butter 2 1/2 to 3 lb chicken pieces 1/2 c chopped onion clove garlic minced 12 oz can tomatoes 1 bay leaf 1/2 t celery seed 1/2 t sage 1/2 c water 1/2 t salt Melt butter and brown chicken on both sides. Saute onion and garlic in remaining butter, 3 minutes. Add remaining ingredients. Return chicken to pan. Cover and simmer for 30 minutes.
19: CROCK POT LASAGNA submitted by Gayle Johnson 1 lb. ground beef or turkey 1 jar (26 oz.) spaghetti sauce 1 cup water 1 container (15 oz.) skim Ricotta Cheese 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided 1/4 cup KRAFT Grated Parmesan Cheese, divided 1 egg 2 Tbsp. chopped fresh parsley 6 lasagna noodles, uncooked Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley. Spoon 1 cup meat sauce into slow cooker. Top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid. Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted. | PULLED PORK submitted by Dona Parks 3 lbs boneless pork tenderloin 1 pkg of McCormick’s Slow Cooker BBQ pulled port seasoning 1/2 c. ketchup 1/2 c. brown sugar 1/4 c. apple cider vinegar 1/2 bottle your choice of BBQ sauce Easy to feed a crowd, this works great! I get a large pork tenderloin from Sam's and cut it in half. Put it in a crock pot, mix other ingredients together and pour over tenderloin. You can do this the night before. If the crowd I am feeding is big, I put the 2nd half in another crock pot and double the mixture for the 2nd pot. | STIR FRY FOR CHICKEN/BEEF OR PORK submitted by Wanda Henry 1/2 to 1 lb meat 1/2 t. salt 1/2 to 1 t. ginger 1 T soy sauce 2 T mirin vinegar or cooking sherry Marinate meat in salt, ginger, soy sauce and vinegar or sherry for 20 min. Heat oil and add meat and marinade. Stir fry until meat no longer pink. Add any vegetables of your choice (onions, broccoli, carrots, celery, etc.) Combine: 1 T soy sauce 1 T cornstarch 1/2 c. water or broth Add to meat and vegetables. Heat until sauce thickens.
20: ZESTY BAKED CHICKEN by Neil's Aunt Latina 1 c dry bread crumbs 1/3 c grated Parmesan cheese 1/4 c minced parsley 1/4 t pepper 1 1/2 stick melted oleo 1 clove garlic 1 3lb chicken pinch salt Preheat over to 350 degrees. Mix crumbs with cheese, parsley, pepper and salt. Combine oleo and garlic. Dip chicken pieces in margarine. Then roll pieces in bread crumbs. Place chicken in shallow pan. Sprinkle with remaining bread crumbs. Bake until tender about 50 minutes. Makes 3-4 servings. | BEEF PIE submitted by Neil's Aunt Latina 1/4 c onions 1 pkg Kraft gravy mix 1 c water 2 c cooked beef 1 1/2 c cooked carrots 1 1/2 c cooked peas biscuit mix Cook onion in butter until tender, blend in gravy mix and water. Bring to boil and stir constantly. Add beef, carrots and peas. Pour into 10x6 baking dish. Top with biscuits. Bake at 425 degrees for 20 to 25 minutes. | CREAM CHEESE CORN submitted by Jason Parks 2 cans whole kernel corn, drained 1 small can green chilies 1 pkg cream cheese, softened Salt and pepper to taste In a microwave safe dish, mix ingredients together with a spoon and microwave until corn is hot and cream cheese melts when stirred.
21: BAKED MAC AND CHEESE submitted by Brenda Dagg 1 8oz pkg macaroni 2 T butter 2 T flour 2 c milk 1/2 t salt 1/2 t pepper 1/4 t red pepper 1 8oz block sharp Cheddar (divided) Prepare mac to directions and keep warm. Melt butter in sauce pan, whisk in flour until smooth, whisking 2 minutes. Add milk and whisk for 5 minutes till smooth. Add salt, peppers and half of cheese. Pour into a 2 quart dish with macaroni. Top with remaining cheese. Bake 400 degrees for 20 minutes or until bubbly. Let stand 10 minutes before serving. | BROWN RICE submitted by Georgia Cook 1 16 oz box of Uncle Ben's converted rice 1 stick butter or margarine 1 T. minced onion 1 8 oz. can of mushrooms 4 cans Campbell's consommé Melt butter in skillet and add onion and rice, sauté until they are clear. On low heat, add 1 can of consommé and the mushrooms. Stir frequently; adding another can of consommé as they are absorbed until all are added. This makes a lot, and you can add hamburger meat to the leftovers and make another meal. | TATER TOT CASSEROLE submitted by Peggy Parks 1 32 oz. bag Tater tots 1/4 c. melted butter 1 can mushroom soup 1/2 c. sour cream Small chopped onion 1 c. grated cheese Mix together well; sprinkle a little paprika on top. Bake at 350 degrees for 1 to 1-1/2 hours.
22: HUSH PUPPIES submitted by Neil's Aunt Latina 3/4 c. flour 1 c. cornmeal 2 1/2 t salt 1/2 t soda 1 t baking powder 1/2 c buttermilk dash of garlic powder dash of red pepper 1/2 c chopped green onion 1/2 c corn 2 eggs 2 T hot oil Mix all together. Drop by spoonfuls in hot oil 375 degrees until golden brown. Drain. | ONION RING BATTER submitted by Neil's Aunt Latina 1 1/2 c flour 1 1/2 c beer of choice 3 large yellow onions 3 to 4 c oil or shortening Combine flour and beer. Blend well. Let batter stand a minimum of 3 hours at room temperature. Heat oil to 375 degrees. Batter onions and fry until golden brown. Drain on paper sack. | POATATO CASSEROLE submitted by Wanda Henry 2 lb frozen hash browns 1 pint sour cream 1 can cream chicken soup 1 stick melted butter 2 c. sharp cheddar cheese crushed cornflakes Mix these ingredients well and put in a 9x13 greased pan. If you want, you can put buttered crushed cornflakes on top. Bake 350 degee for 1 hour. Can mix ahead and let set overnight.
23: BROCCOLI CASSEROLE submitted by Neil's Aunt Latina 2 c broccoli 1 c rice 1 can cream of chicken soup 1 soup can of milk 1 small jar Cheez-Whiz 3 bacon slices chopped 1/2 c onions chopped 1/2 c celery chopped Boil rice. Boil broccoli separately. Saute bacon pieces, onions and celery. Add soup, milk and stir until gravy-like. Add rice. Combine broccoli and soup mixture in casserole dish. Add cheese and stir leaving bit on top. Bake at 350 degrees for 25 or 30 minutes or until done. | SOUTHERN GRITS submitted by Wanda Henry 4 c. water 1/2 t. salt 1 c. quick cooking grits 1/2 c. butter 1 1/2 inch thick slice velveeta cheese 1 1/2 c. shredded cheddar cheese 1/2 c. milk 2 eggs 1 t. garlic powder 1/2 t. cayenne pepper Bring water and salt to boiling. Gradually add quick cooking grits. Reduce heat to medium and cover. Cook 5-7 minutes, stir occasionally. Grits should be thick. Add butter, velveeta cheese and shredded cheddar cheese and remove from heat. Stir until all is melted. Add milk. In a separate bowl, beat 2 eggs, garlic powder and cayenne pepper together and gradually stir grits into egg mixture. Pour into lightly greased 9x13 pan. Sprinkle top with paprika if want to. Bake 1 hour at 325. | TACO SAUCE submitted by Neil's Aunt Latina 1 8oz can tomato sauce 1 T vinegar 1 T vegetable oil 1 clove garlic 1/4 t oregano 1 4 oz can green chilies 1/2 t hot pepper sauce Combine all ingredients.
24: DELUXE POTATO PATTIES by Neil's Aunt Latina 8 bacon slices, cut up 4 medium peeled potatoes 1 c. shredded Swiss cheese (optional) 1 egg 2 T minced green onion 1/4 t salt dash pepper parsley for garnish In skillet over medium heat, cook bacon until crisp. With slotted spoon, remove bacon to paper towels to drain. In large bowl, coarsely shred potatoes. Stir in cheese, egg, onions, salt, pepper and bacon until well mixed. In skillet, in hot bacon grease, drop four 1/3 c. mounds of potato mixture. Using a pancake turner, press each mound into 3 inch patty. Fry 8 to 10 minutes until browned turning once. Remove patties to latter. Garnish, makes 4 servings.
25: Fudge | Submitted by Wanda Henry | 1 can Eagle Brand Milk 12 to 18 oz chocolate chips 1 1/2 T vanilla 1 1/2 c. chopped nuts Melt chips in Eagle Brand Milk in microwave oven. Stir till mixed well and then add vanilla. Mix well then add nuts. | COCONUT OR CHOCOLATE PUDDING PIE submitted by Wanda Henry graham cracker or chocolate pie crust 8 oz pkg cream cheese 1 c. powdered sugar 2 small boxes of instant coconut pudding (or 1 box chocolate and 1 box vanilla instant pudding for chocolate pie) 2 1/2 c. milk 1 t. vanilla Shredded coconut Mix cream cheese and powdered sugar till smooth. Then add instant coconut pudding (or 1 box chocolate and 1 box vanilla instant pudding for chocolate pie), milk and vanilla. Beat till smooth. Then add as much shredded coconut you want and pour into pie crust.
26: MISSISSIPPI MUD CAKE by Neil's Aunt Latina 2 c sugar 1 c shortening 4 eggs 1/2 c flour 1/3 c cocoa 3 t vanilla 1 c nuts 1/2 t salt 1 jar marshmallow cream Cream sugar and shortening, add eggs and beat. Sift flour, salt, cocoa, and add to above. Add vanilla and nuts and bake in greased 9x13 pan 30 to 35 minutes at 350 degrees. Remove from oven and spread marshmallow cream. Return to oven to melt. Cool. | MISSISSIPPI MUD ICING by Neil's Aunt Latina 2 sticks melted oleo 1/3 c canned milk 1/3 c cocoa 1 t vanilla 1 c nuts 1 box powdered sugar Sift cocoa and sugar. Mix well with butter. Add nuts and vanilla. Mix on cooled cake. | BAKED CUSTARD FOR 2 submitted by Grandma Green 2 eggs 1/4 t salt short 1/4 c sugar 2 c milk Beat eggs thoroughly then add salt and sugar. Scald milk and while beating first 3 ingredients add milk very slowly. Pour into buttered dish and put dish into pan of hot water that comes as high on dish as custard. Bake about 40 minutes to 1 hour at 325 degrees. Insert clean table knife, if it comes out clean, your (sic) in luck it's done. Remove dish from pan and let cool. Enjoy. One of Grandpa Green's favorites. I forgot I put a t of vanilla into egg mixture and sprinkle top with nutmeg before I put in oven. You also can put 1/2 cup raisins in before baking.
27: PUPPY CHOW submitted by Sherry Bogart 6 cups Crispix cereal 1/2 cup peanut butter 1/2 cup butter 12 ounce chocolate chips 2 cups powdered sugar Melt peanut butter, butter and chocolate chips together in the microwave or on the stove. Stir into cereal. Put powdered sugar in a paper sack. Put cereal mixture in and shake until well coated. | MAMAW'S PIE CRUST submitted by Peggy Parks 5 lb. flour 3 lb. Crisco Dash of salt 1 c. white Karo syrup in quart jar – Finish filling with water Mix together. Work into balls. Place on cookie sheet and let set overnight in freezer. Next day, place in baggies and take out as needed. When ready to use, set out until thawed enough to work with. Roll out between 2 pieces of plastic wrap dusted with flour. Yield: 15-16 crusts. | CHOCOLATE CHIP DIP submitted by Brenda Daggs 8 oz cream cheese 1 stick of real butter 1/4 t. vanilla 2 T brown sugar 3/4 c. powdered sugar 3/4 c. mini chocolate chips Freeze till firm and roll in nuts. Serve with graham crackers.
28: WEIGHT WATCHER BROWNIES submitted by Brenda Daggs 1 low fat brownie mix 1 can black beans 1/3 c water Put black beans and water in blender and puree. Mix beans with brownie mix. Cook according to temperature on package. Topping: Mix 1/2 to 1 c. milk chocolate chips melted and heaping spoons of cool whip mixed together. Pour on top while warm. | PINWHEEL COOKIES submitted on behalf of Great Grandma Green 1 c. shortening 1/2 c. sugar 3 eggs 1t. vanilla 4 c. flour 1 t. soda Mix shortening and sugar first. Add eggs and vanilla and mix. Then add in flour and soda. Roll out on wax paper like a jelly roll. Cook 1-2 lbs of cut up dates in crock pot with 1 T. butter, 1-2 cups sugar and 1 t. vanilla till dates are somewhat smooth. Cool and spread on rolled out dough. Roll in aluminum foil and chill. Slice and bake 375 degrees for 12 minutes. | SEVEN LAYER COOKIES submitted by Sherry Bogart 1/2 c. butter melted 1 c. graham crackers, crushed 1 c. coconut 1 c. butterscotch chips 1 c. chocolate chips 1 c. chopped nuts 1 15 oz. can sweetened condensed milk Combine melted butter with cracker crumbs in a 9 x 13 pan. Press firmly into the pan. Layer in order of the coconut, butterscotch chips, chocolate chips and nuts. Pour sweetened condensed milk evenly over all ingredients. Bake at 350 for 25 to 30 minutes. | PECAN PIE submitted by Betty Jo Lawley 1 c. Pecans 3 eggs 1 c. Karo syrup 1/2 c. Sugar 1/2 t. Salt 1/2 t. Cinnamon 1 t. Vanilla 1 T. Flour 1/4 c. Melted butter Make a crust but don't cook. Pour ingredients and cook all at once. (Editor's Note: no temp or time provided in recipe provided.)
29: FRUIT PIZZA submitted by Dona Parks 1 package refrigerated sugar cookie dough (slice and bake type) 1 pk (8-oz) cream cheese 1/3 cup sugar 1/2 tsp. vanilla 1 cup strawberries 1 cup bananas 1 cup fresh or canned peach slices or mandarin oranges 1 cup fresh or frozen blueberries 1 cup kiwi Slice the cookie dough thin. To make one large pizza, roll it out thin in one sheet. For individual ones, cook like regular cookie. Bake 10 minutes at 350 degrees. Cool slightly. Cream together cream cheese, sugar and vanilla. Spread evenly on cooled cookie crust. For large pizza, start at center and put strawberries, then a circle of banana slices; next a circle of peach slices/oranges and last a circle of blueberries. Top with a slice of kiwi. If this does not completely cover pizza pan, add another circle of fresh fruit. For individual, put one piece of each fruit on each cookie. Refrigerate until chilled, at least 1 hour. | CARMEL POPCORN submitted by Neil's Aunt Latina 1 c or 2 sticks oleo 2 c brown sugar, packed 1/2 c light or dark corn syrup 1 t salt 1/2 t baking soda 1 t vanilla 6 quarts popped corn Melt butter. Stir in brown sugar, corn syrup and salt. Bring to boil. Stir all the time. Boil without stirring 5 minutes. Remove from heat and stir in baking soda and vanilla. Slowly pour over popcorn in shallow pan. Mix well. Bake 250 degrees for 1 hour. Stir 15 minutes. Remove and cool completely. Break apart and store in tightly covered container.
30: CINNAMON CHOCOLATE CAKE submitted by Neil's Aunt Latina 2 c sugar 2 c flour 1 t soda 1 t cinnamon 1 c water 1 stick oleo 1/2 c vegetable oil 4 T cocoa 1/2 c buttermilk 2 eggs beaten 1 t vanilla Sift sugar, flour, soda, cinnamon and set aside. Place water, oleo, oil and cocoa in sauce pan and bring to boil. Pour over dry ingredients. Mix together buttermilk, eggs and vanilla and add to rest of mixture. Pour into greased and floured pan. Bake at 400 degrees for 20 minutes or till done. | CHOCOLATE CHIP PECAN COOKIES submitted by Wanda Henry 1 1/3 c. room temp butter 1 1/3 c. sugar 1 c. brown sugar 2 large eggs 2 t vanilla 3 c. flour 18 oz chocolate chips 1 1/3 c. chopped pecans Mix room temp butter, sugar, brown sugar, eggs and vanilla until fluffy. Add flour and beat just until blended. Increase mixer speed gradually and beat just until blended. Stir in chocolate chips and chopped pecans. Bake 325 on lightly greased pan. Bake until just barely brown on bottom. Don't over bake. | RENO CAKE submitted by Neil's Aunt Latina 1/2 c cocoa 2 c sugar 2 c flour 1 c hot water 1/4 t salt 2 t soda 2 t vanilla 2 eggs 1 c buttermilk 1 c oil Mix dry ingredients then mix all other ingredients EXCEPT hot water. Beat 3 minutes then add hot water (batter will be thin). Pour in 9x13 baking pan. Bake 350 until cake springs back approximately 30-40 minutes.
31: PUMPKIN CHIFFON PIE by Neil's Aunt Latina 1/2 c sugar 1 envelope plain gelatin 1 t pumpkin pie spice 1/2 t salt 1 c milk 1 egg, 2 if small 1 #2 can pumpkin 1 cool whip, thawed 1 9 inch pie shell, baked Combine sugar, gelatin, spice and salt in pan. Blend in milk. Dissolve well. Cook until thoroughly dissolved, stirring constantly. Beat egg in cup with 1 T of water added to mixture. Remove from stove, add pumpkin, blend well. Chill 3 hours. Garnish with whip cream if desired. | OATMEAL-WALNUT-RAISIN COOKIES submitted by Wanda Henry 1 1/3 c. room temp butter 1 1/3 c. sugar 1 c. brown sugar 2 large eggs 2 t vanilla 1 1/2 c. flour 2 1/2 c. uncooked quick cooking oats 2 c. raisins or cranberries 2 c. walnuts Mix room temp butter, sugar, brown sugar, eggs and vanilla until fluffy. Reduce mixer speed to low and add flour. Increase mixer speed gradually and beat just until blended. Then stir in uncooked quick cooking oats, raisins or cranberries walnuts. Bake 325 on lightly greased pan. Bake until just barely brown on bottom. Don't over bake. | NO BAKE COOKIES submitted by Peggy Parks 1 stick butter 2 c. sugar 1/2 c. milk 3 T. cocoa Cook over medium heat, stirring constantly until sugar dissolves and comes to a boil. Boil 1 minute. Remove from heat and add 1 t. vanilla 1/2 cup peanut butter. When peanut butter is dissolved, add 3 cups quick-cook oats. Drop by spoonful onto cookie sheet or foil. Let set until hardened.
32: CHOCOLATE TRIFLE submitted by Peggy Parks 1 pkg. chocolate fudge cake mix 1 pkg. (6 oz.) instant chocolate pudding mix 1/2 c. strong coffee 1 carton (12 oz.) Cool Whip, thawed 6 Heath bars (1.4 oz. each) crushed Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2 or 5 quart trifle dish or decorative glass bowl. Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4 – 5 hours before serving. Yield: 8-10 servings. | FRESH APPLE CAKE submitted by Betty Jo Lawley 1 c. Oil 2 c. Sugar 2 eggs 1 t. Salt 3 fresh apples chopped 2 t. Vanilla 1 t. Soda 3 c. Flour 2 t. Cinnamon 1 c. Nuts Bake in 9x13 375 degrees for 45 minutes. | CHOCOLATE ICE CREAM submitted by Peggy Parks 1/2 gallon chocolate milk 1 can Eagle Brand Milk 1 12 oz. carton Cool Whip Mix together and place in canister. Add additional white milk up to the fill-line. Freeze as directed.
33: ALMOST PINK CHAMPAGNE PUNCH submitted by Wanda Henry 25.4 oz bottle sparkling white grape juice 25.4 oz bottle sparkling pink grape juice 28 oz bottle club soda 1 T lemon juice Chill all ingredients first. Combine all ingredients, stir and serve immediately. This is a very good punch. We served this at Neil's Grandma and Grandpa Green's 60th wedding anniversary party. | Wishing you both many years of joy and happiness! God bless!