BC: May your hearts & bellies always be full! Love, Tyrena
1: This Cookbook was inspired by Nanny, a wonderful cook who filled our bellies and our hearts with love!
2: Nanny | Sausage Gravy & Biscuits | Salt & Pepper to taste | 1 pound ground sausage- brown & crumble in skillet | Keep about 1 T. grease in skillet | Add flour - about 2-3 TBSP | Scrape brownings from bottom of pan- | When flour has absorbed all grease & just coated | the meat- Add milk. Fill skillet (2-3c.) | Bring to a soft bubble- stir occasionally so it doesn't stick.
3: Serve over biscuits | Tastes best in a cast iron skillet
4: The "Dixie" Dog
5: The secret recipe... from the Dixie Cafe, Corbin, Kentucky... home of the Dixie Dog!
6: Strawberry Cooler
9: Millie | Salad & Dressing | 3/4 C. mayo | 1/3 C. sugar | 2 T. vinegar | 2 T. poppy seeds | head of romaine | 1 pint strawberries | small red or sweet onion, sliced
10: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs
12: 1 lb. grated sharp cheddar cheese 1c. mayo 1c. chopped pecans 1 small onion, grated black pepper to taste dash of cayenne pepper Mix all, mold into a ring. Fill center with strawberry preserves. Serve with crackers. | Cheese Ring
14: "There is no love sincerer than the love of food." ~ George Bernard Shaw
15: Sausage Balls | 1 pound sausage | 1 pound mild cheddar cheese, shredded | 3 c. biscuit mix (bisquick) | Crumble sausage into large bowl. | Add Cheese, mix well. | Blend in bisquick to mixture w/ pastry blender | Shape into walnut sized balls | Place on ungreased cookie sheet | 350 | can freeze | 10 min.
16: Note: I found this has to cook much longer- about an hour
17: JoJeana | Monkey Bread | 3 cans refrigerated biscuits cut into quarters | 350 | 25-30 | min. | 1/2 c white sugar | 3 T. cinnamon | 1 c brown sugar | 1 stick butter | pecans & raisins optional | mix white sugar & cinnamon | Add biscuits- shake well to coat | Melt butter & brown sugar | Add nuts & raisins to biscuits (if desired) | Put in greased bundt pan, pour melted butter & | sugar over top. Cool 10 min- turn out of pan.
18: Banana Nut Cake (with cream cheese icing) | note: should be 8 ounce size of cream cheese
20: Baked Veggies | 2 Potatoes, peeled & cubed 4 Carrots cut into 1" pieces 4 zucchini thickly sliced 1 head broccoli cut into florets salt to taste 1 TBSP olive oil 1 pkg dry onion soup mix Heat oven to 400. Lightly oil large shallow dish. Combine veggies in dish, salt, brush with olive oil & sprinkle with dry soup mix. Bake 30-45 min until tender. | Baked Vegetables
21: Name | Harvard Beets | 3/4 c sugar 1/4 tsp salt 2 tsp cornstarch 1/4 tsp pepper 1/3 c vinegar 3 TBSP butter 1/3 c water 4 c cooked beets (can use canned, drain) Combine Sugar & cornstarch, add vinegar & water- boil 5 minutes. Add Beets, simmer 1/2 hr Add butter, salt & pepper Serves 6-8
23: Mexican Casserole dish | 1 C. chopped onion 2 T. fat 1 lb. ground beef 1 t. salt 1/2 t. chili powder 1 T. worcestershire sauce 1 can tomato soup 1 c. water quick cornbread batter (I use jiffy mix) Brown onion in fat, add meat. Add seasoning, soup & water. Bring just to boil- stir occasionally. Pour corn bread batter on top, in skillet. Bake at 450 for 20 minutes.
25: Opal's Hungarian Chicken | 1 Chicken 1 diced onion 2 T. paprika 1 hunk butter Cook until chicken falls off bone. Remove bones. When ready to eat, make a thick sauce of the butter, 2 T flour & 2 small cans of evaporated milk. Serve over rye bread.
26: Grandma Blankenship's | recipe
28: Beef Stroganoff
30: Sarah's Chicken Casserole
33: Nanny's Cobbler | 1 1/2 c. self rising flour 1 1/2 c. sugar 1c. milk 3/4 stick butter 1/2 tsp. baking powder 2 c. fruit (add water to make a total of 4 cups, add some sugar to make the fruit juicy) Melt butter in 9 x 13 pan Mix together; flour, sugar, milk Pour into pan & mix with butter Pour fruit on top of batter. Bake at 350 - 375 for 30-40 minutes or until brown.
34: Peanut Butter Pie
35: 2/3 c sugar | 2/3 c karo syrup | 1- 16 oz jar- crunchy peanut butter | Peanut Butter Smacks | 3 c cornflakes cereal | 2 c milk chocolate chips | stir until well blended | in heavy saucepan, heat sugar & syrup | bring to slight boil, add peanut butter | add cornflakes & coat well | press mixture into 9 x 13 pan | melt chocolate in a small saucepan | pour over cereal mixture | chill 25-30 minutes, cut into bars