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Grandma's Cookbook

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Grandma's Cookbook - Page Text Content

S: The Cooking Begins at Road's End

BC: And that's how The Cooking Began at Roads End | Published August 7, 2009 by Ana Haywood

FC: The Cooking Begins at Roads End A Collection of the Atkins' Family Favorite Recipes

1: The Cooking Begins at Roads End | Presented To: _________________________ By: _________________________ On: _________________________ | 1

2: This cookbook is dedicated to Sara McIntyre Atkins for her many hours of cooking. | 2

3: Sara McIntyre was born on August 7, 1937 to Henry Lee and Roberta McIntyre of Ellerbe, North Carolina. Being the oldest daughter and having eight other siblings, Sara learned to cook at an early age and prepared many meals for her family. She married Bobby Ray Atkins of Troy, North Carolina. They have four children and nine grandchildren. Today, Sara still prepares three meals a day and "the dinner bell still rings" for those in need of a home cooked country meal. | Sara's First Cooking Experience One hot summer day Sara, her mother, and her neighbor were washing clothes on the washboard. Sara decided she was hungry so she went into the kitchen and whipped up her first batch of biscuits. This meant mixing up the dough, kneading it, rolling out the biscuits and sliding them into the oven. She waited, hoping that the biscuits would turn out as good as her mom's. Once the biscuits were finished, Sara shared a few with her neighbor who replied, "Those are the best 'bistits' I've ever had." From this time on, Sara was a natural in the kitchen and she continues to share her joy of cooking with others. | 3

4: 4

5: Beverages | 2 | 2 | 5

6: Pretty Red Punch | 1 pkg. cherry or strawberry Kool-Aid 1 can Pineapple Juice 2-liter Hawaiian Punch 2-liter Ginger Ale M ix together, chill and serve. | 6

7: Ambrosia Punch 1 can orange juice 1 can pineapple juice 1 can coconut cream 2-liter Ginger Ale Chill, mix together and serve.. | Instant Russian Tea 1/2 cup lemon flavor instant tea mix (sweetened) 2 cups Tang 3/4 cup sugar 1/2 tsp cinnamon 1/2 tsp allspice Mix together all ingredients and place into a sealed container for storage. To serve, use 3 teaspoons of mix per cup of water. | 6 | 7

8: Our Father, who art in heaven, hallowed be thy name. Thy Kingdom come, thy will be done, on earth as it is in heaven Give us this day our daily bread. And forgive us our trespasses, as we forgive those who trespass against us. And lead us not into temptation, but deliver us from evil. For thine is the kingdom, the power and the glory, forever and ever. Amen | 8 | 9

9: Breads | 9

10: Company Cornbread 1 cup flour 1 cup cornmeal 1 tsp sugar 1 tsp salt 3 eggs lightly beaten 1 1/2 cups buttermilk 1 1/2 sticks margarine (melted) Stir together dry ingredients. Add eggs and buttermilk. Mix thoroughly; fold in margarine. Pour into greased bundt pan. Bake at 375 degrees for 30-40 minutes. Broccoli Cornbread 1 onion (chopped) 1-8 oz. pkg frozen broccoli 4 eggs (beaten) 1 stick margarine (melted) 3/4 cup cottage cheese 1 tsp salt 1 pkg. cornmeal mix (Jiffy Muffin) Drain broccoli and pat dry. Mix together all ingredients, adding Jiffy Muffin last. Bake at 400 degrees for 15-20 minutes. | 10

11: Banana-Nut Bread 1 1/3 cups mashed ripe bananas (2 large) 2/3 cup sugar 1/4 cup milk 3 tbsp vegetable oil 1/2 tsp vanilla 3 eggs 2 2/3 cups Bisquick 1/2 cup chopped nuts Heat oven to 350 degrees. Grease bottom of 9 x 5 x 3" loaf pan. Stir bananas, sugar, milk, oil, vanilla, and eggs in large bowl. Stir in Bisquick and nuts. Pour into pan. Bake at 350 degrees for 40-45 minutes. Sweet Potato Bread 3 cups sugar 4 eggs 1 cup Wesson oil 3 1/2 cups flour 2 tsp soda 2 tsp nutmeg Mix together ingredients. Bake at 350 degrees for one hour. | 1 tsp salt 3 tsp cinnamon 2 cups mashed sweet potatoes 1 cup nuts 1 cup raisins | 1 1

12: Hey, hey, good lookin', Whatcha got cookin'? How's about cookin' somethin' up with me? Hey, sweet baby, Don't you think maybe We could find us a brand new recipe? Hank Williams | 12

13: Soups & Salads | 8 | 8 | 13

14: Tomato Soup 2-46 oz. cans Campbell's tomato juice 1 beef bouillon cube per two cups tomato juice 2 stalks of celery with leaves chopped 2 bay leaves 1 can chopped tomatoes 1/2 pkg. Knox tomato soup mix 6 peppercorns 2 thick slices onion Parsley Mix all ingredients. Cover and simmer 2 hours over low heat. Cynthia's Taco Soup 2 lbs hamburger (browned) 1 onion (chopped and sauteed) 28 oz. can diced tomatoes 2 cans pintos 2 cans kidney beans 2 cans whole kernel corn (drained) 4 cans Rotail tomatoes with pepper 1 pkg ranch dressing mix 1 pkg taco seasoning Mix all ingredients and simmer for one hour. Serve with crumbled tortilla chips. Sprinkle with grated cheese and top with sour cream. | 14

15: Potato Cheese Soup 4 medium potatoes, peeled and quartered 1 small carrot, peeled and finely chopped 1/2 stalk of celery, finely chopped 1 small onion, finely diced 1 1/2 cups chicken broth 1 tsp. salt 2 1/2 cups milk 3 tbsp. butter, melted 1 tbsp. parsley 1 tsp. pepper 1 cup shredded Swiss cheese In a large saucepan, bring potatoes, carrot, celery, onion, chicken broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not drain; mash slightly. Stir in milk. In a small bowl, blend butter, flour, parsley and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from heat; add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes. | 15

16: Chicken Salad 6 chicken breast halves 1 cup celery (sliced thin) 3 tbsp. sugar 3/4 cup sweet salad cubed pickles Juice from one lemon 1 1/4 cups Duke's mayonnaise Grapes, slivered almonds, or pecan pieces may also be added. Cook chicken until tender. Remove skin and bone. Dice into 1/2 inch pieces. Flake with fork or fingers. Add other ingredients and mix well. Note: More mayonnaise or chicken broth may be added if needed for better spreading. Fresh Cucumber Salad 6 to 8 young, tender cucumbers, peeled and sliced thin 5 bell pepper rings, sliced thin 4 vidalia onion slices, separated Tomato bits for color 1 pkg. Good Seasons Italian Salad Dressing Arrange in layers. Chill. Mix dressing according to directions. Chill. Pour over vegetables just before serving. | 16

17: Macaroni Salad 1 box macaroni, cooked 1 small green bell pepper 1 small sweet onion 10 cherry tomatoes, quartered 1 cup mayonnaise Salt and pepper to taste Mix all ingredients together and chill before serving. Seven Layered Salad 1 head of iceberg lettuce 12 cherry tomatoes, quartered 1 onion, diced or sliced 1 green bell pepper, diced 1 bag frozen green peas 6 hard boiled eggs, sliced or diced 2 cups shredded sharp/cheddar cheese 1 package powdered Italian dressing mixed with 3 cups mayonnaise Bacon bits, if desired Layer ingredients in the order listed. Spread the dressing mixture on last and then top with the shredded cheese. Salt and pepper to taste. You may also substitute or add any vegetables you desire. Refrigerate overnight. | 17

18: One cannot think well, love well, sleep well, if one has not dined well. Virginia Woolf | 18

19: Side Dishes | 19

20: Potato Cecelia 2 lb. pkg. frozen hash brown potatoes 1/2 cup chopped onion 2 Tbs. margarine 1 can cream of chicken soup 16 oz. sour cream 12 oz. sharp cheddar cheese, grated 1/2 cup margarine Salt & pepper to taste Thaw hash browns, drain. Saute onion in margarine until tender. Mix potatoes, soup, sour cream, and cheese. Add salt and pepper to taste. Mix well. Melt 1/2 cup margarine in baking dish. Pour mixture of potatoes over margarine. Bake at 350 degrees for 30-45 minutes or until bubbly. | Party Potatoes 8 potatoes cooked and mashed 1 carton sour cream 8 oz. cream cheese 1 stick margarine Mix together ingredients. Add salt and pepper to taste. Pour into a Pyrex dish and refrigerate overnight. Sprinkle with paprika or spread with cheese. Bake at 400 degrees or until hot. | 20

21: Deviled Eggs 1 dozen eggs 3 tablespoons mayonnaise 1 teaspoon sugar 1/2 teaspoon vinegar 1/2 teaspoon salt 1/4 cup sweet pickle relish 1/2 teaspoon mustard Cook eggs hard boiled. Cool and peel. Slice eggs in half lengthwise and press out the cooked yolk. Put the yolk in a mixing bowl and mash up egg yolk with fork. Add ingredients and mix well. Fill the cooked egg whites with the mixture. May sprinkle with black pepper or paprika. | Ham Party Rolls 2 pkgs. party rolls, split 1/2 cup margarine 2 Tbs. poppy seed 2 tsp. prepared mustard 1/4 cup finely grated onion Melt margarine. Mix together margarine, poppy seeds, mustard, onion, Worcestershire sauce, and ham. Spread over rolls. Sprinkle cheese over rolls and heat until cheese is melted in a 400 degree oven. | 1/2 tsp. Worcestershire sauce 2 cups finely ground country ham 1 cup grated swiss cheese 1 cup grated cheddar cheese | 21

22: Sweet Potato Casserole 3 cups boiled, mashed sweet potatoes 1 cup sugar 2 eggs – beaten 1 stick butter – melted 1 tsp vanilla flavoring Topping: 1/3 cup butter 1/3 cup flour 1 cup chopped pecans Preheat oven to 350. Mix together mashed sweet potatoes and sugar. Add eggs, butter, and vanilla flavoring. Mix well. Put mix into a buttered baking dish and add topping. Mix all topping ingredients together and crumble mixture on top of sweet potato mixture. Bake at 350 for 30 minutes or until golden brown. | 22

23: 23

24: Laughter is brightest where food is best. Irish Proverb | 24

25: Main Dishes | 25

26: 26 | Cubed Steak and Gravy 6 pieces of cubed steak 2 cups self-rising flour Cooking oil 1 package Lipton Beefy Onion Soup Mix 1 cup milk 4 cups water Roll cubed steak in flour and fry until almost done. Take cooked steak out and place in a deep baking dish. Pour off any extra oil from the frying pan, leaving enough to make gravy. Add 3 tablespoons of flour and cook on medium heat until brown, stirring frequently. Let cool, then add water and milk, stirring constantly to prevent lumping. Cook until thickened. Pour gravy over steak and place in the oven at 300 degrees. Bake for one hour or until tender. | Marinated Grilled Chicken Breast Chicken breast fillets French salad dressing Italian salad dressing White vinegar Combine equal portions of dressings and white vinegar. Mix well in covered plastic container. Add chicken fillets and cover. Marinate in refrigerator at least 36 hours for richest flavor. Grill chicken.

27: Ronda's Sweet-n-Sour Chicken 4 skinless, boneless chicken breast halves cut into 1 inch cubes 4 Tablespoons vegetable oil 2 tablespoons soy sauce 4 cups water 2 beef bouillon cubes 2 chicken bouillon cubes 1/2 cup white sugar 1/4 cup of cider vinegar Heat oil in skillet or wok to 360 degrees. Fry chicken pieces in hot oil until golden brown. Add soy sauce and toss chicken around. Add water, beef bouillon cubes and chicken bouillon cubes. Bring to a boil and reduce to medium heat. Cook for 20 minutes. Add sugar, vinegar, pineapple/pineapple juice, black pepper and orange food coloring. Add peppers and onions at this time and simmer until softened. Combine 1/3 cup cornstarch and 1/2 cup cold water; slowly stir into saucepan. Continue stirring until mixture thickens. Serve over cooked rice. | 27 | 2 drops orange food color (if desired) 2 tablespoons cornstarch 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 green bell pepper, cut into 1 inch pieces 1 medium vidalia onion or sweet onion 1/3 cup cornstarch 6 cups cooked rice | Chili 1 1/2 lbs. hamburger 3 Tbs. onion flakes 2 Tbs. margarine 1 cup ketchup 3/4 cup water 1/4 cup vinegar Brown hamburger. Add remaining ingredients and simmer for 30 minutes. | 2 Tbs Worcestershire sauce 2 Tbs mustard 1 Tbs garlic 1/4 tsp red pepper 2 Tbs brown sugar

28: Happy Birthday, Happy Happy Birthday! This is your day so have a lot of fun. Blow out the candles on your cake, And make a wish. Then we will serve you, your favorite dish! Happy Birthday, Happy Happy Birthday This is your day so have a lot of fun. | 28

29: Desserts | 29

30: Pumpkin Nut Roll Preheat oven to 375 degrees. Grease a 10 x 15 shallow pan with butter. Layer waxed paper onto the greased pan and then grease the waxed paper as well. Cream together eggs and flour with mixer until light and fluffy. Fold sugar, baking powder, and pumpkin pie spice into flour mixture. Add the mashed pumpkin and lemon juice and fold into above mixture. Pour batter into greased, paper-lined pan. Sprinkle chopped pecans over the batter. Bake for 15 minutes. While batter is baking, place a large, clean towel on a kitchen counter and sprinkle with a thick layer of powdered sugar. Remove cake from oven, flip it onto the towel and peel off waxed paper. Immediately roll the cake and towel lengthwise, as you would a jelly roll. Let cake cool after it is rolled in the towel. When cake is cooled, unroll it and spread a layer of filling evenly onto the cake. Roll back up (without the towel) and cover with clear or aluminum wrap. Allow to "set" in refrigerator for at least 2 hours. Cut in one-half inch sections and serve. | Filling: 8 oz. pkg. of cream cheese 1 cup powdered sugar 2 tsp. vanilla 4 Tbs. softened butter | 3 eggs 1 cup self-rising flour 1 cup white sugar 1 tsp. baking powder 2 tsp. pumpkin pie spice 1 cup pumpkin cooked and mashed 1 tsp. lemon juice 1 cup of chopped pecans Powdered sugar | 30

31: Strawberry Pie 3 oz. pkg. strawberry Jell-O 1 cup sugar 3 1/2 Tbs. cornstarch 1 quart sliced or whole Strawberries 1 Pillsbury Pie Crust Cook pie crust according to directions. Gradually add 2 cups of boiling water to Jell-O and corn starch and cook 5 minutes. Fill crust 3/4 full of strawberries. Pour Jell-O mixture over strawberries and refrigerate until set. Serve with whipped cream. | 3 1

32: 1-2-3-4 Pound Cake 3 cups sifted cake flour 2 tsp baking powder 1/2 tsp salt 1 cup (2 sticks) butter or margarine, softened 2 cups sugar Preheat oven to 325. Sift flour with baking powder and salt. Cream butter and sugar until light and fluffy. Beat on medium speed for 10 minutes. Add eggs one at a time, beating after each addition. Add flour mixture alternately with milk and flavorings, creaming until smooth after each addition. Spread batter into prepared 10-inch bundt pan. Bake until toothpick inserted into cake comes out clean (about 1 hour and 25 minutes). Cool in pan 15 minutes. Remove from pan; cool on rack. | Amazing Coconut Pie 2 cups milk 3/4 cup sugar 1/2 cup biscuit mix 4 eggs 1/4 cup butter 1 1/2 tsp vanilla flavoring 1 cup coconut Preheat oven to 350. Combine all ingredients but coconut in electric blender at low speed for 3 minutes. Pour into a 9” pie pan and let stand 5 minutes. Sprinkle with coconut. Bake at 350 degrees for 40 minutes. | 4 eggs 3/4 cup milk 1 tsp vanilla 1/2 tsp almond extract | 3 2

33: Apple Crisp 3-4 apples 1 cup flour 1 cup sugar 1 tsp baking powder 3/4 tsp salt 1 egg Sift together flour, sugar, baking powder, and salt. Add 1 unbeaten egg and mix thoroughly. Place thin sliced apples in the bottom of a 6- by 10-inch greased baking dish. Sprinkle flour mixture over apples. Pour 1/3 cup of melted butter over top and sprinkle with cinnamon. Bake 30-40 minutes at 350 degrees until brown. Best served warm with ice cream. May substitute cherries or peaches for apples. | Sweet Potato Pie 2 1/2 cups cooked, mashed sweet potatoes 2 eggs 1 1/2 cups sugar 1 stick margarine 1 can evaporated milk 1Tbs. vanilla 1 small pkg. instant vanilla pudding Mix together all ingredients until smooth. Pour mixture in unbaked pie shell. Bake at 325 degrees until toothpick inserted into middle comes out clean. | 3 3

34: Applesauce Cake 4 cups plain flour 2 tsp soda 1 tsp salt 1 tsp cloves 1 tsp nutmeg Sift dry ingredients. Cream butter and sugar. Add eggs one at a time. Alternately add dry ingredients and applesauce. Pour into greased and floured 10-inch tube pan or two 5- by 9-inch loaf pans. Bake at 325 degrees until cake is done (90 minutes for tube pan, 45-60 minutes for loaf pan). | 2 tsp cinnamon 1 cup butter 2 cups sugar 3 eggs 2 cups applesauce | Cherry Yum-Yum 1 (9-inch) graham cracker crumb crust 1 (8 oz.) package cream cheese, softened 1 (14 oz.) can Eagle Brand sweetened condensed milk 1/3 cup lemon juice from concentrate 1 tsp vanilla 1 (21 oz.) can cherry pie filling, chilled Beat cream cheese in a large mixer bowl until fluffy. Beat in condensed milk until smooth. Stir in lemon and vanilla. Pour into crust. Chill 3 hours or until set. Top with cherry pie filling before serving. Refrigerate leftovers. | 3 4

35: Chess Cake 1 box yellow cake mix 1 egg 1 stick of butter Preheat oven to 350 degrees. Grease a 13” x 9” pan. Mix yellow cake mix, 1 egg, and stick of butter. Pour into pan. Blend cream cheese, 2 eggs, and confectioner’s sugar. Pour on top and sprinkle with crushed pecans. Bake 30 to 35 minutes at 350 degrees. | Peach Cobbler 2 large cans sliced peaches 1/4 lb butter 1 cup sugar 1 cup self-rising flour 1 to 1 1/4 cups milk Preheat oven to 350 degrees. Pour peaches into baking dish. Slice butter over peaches. Mix dry ingredients, add milk, and pour over peaches. Bake at 350 degrees for 45 minutes or until done. | Topping: 8 oz. cream cheese 2 eggs 1 box confectioner’s sugar Crushed pecans | 3 5

36: 3 6

37: Fruit Cake 3 slices each of red, green, and yellow candied pineapple 1 lb. red cherries 1 lb. green cherries 1 box whole dates 1 box raisins (dark) 1 lb. mixed fruit 1 cup English walnuts 1/4 to 1/2 cup black walnuts 2 cups pecans Cut up fruit, chop walnuts, sprinkle all with flour, and mix. Cake Batter: 1 lb. butter 12 eggs 3 1/2 cups of sugar 2 cups plain flour 2 cups self-rising flour 1 1/2 tsp. nutmeg 1 1/2 tsp. cinnamon 2 tsp. vanilla flavoring Preheat oven to 300. Cream butter and sugar. While beating, add one egg at a time. Add flour, spice, and vanilla. Pour batter over fruit and nut mixture. Mix well. Decorate bottoms of 1 tube pan and 1 loaf pan with slices of pineapple. Cook flour and fruit mixture at 300 degrees until top of cake is brown. Then, take out of oven and stir. Repeat this step two more times. Pack the mixture into pans and cool, then unmold from pan. | 37

38: Cynthia's Chocolate Frosty 1/2 gallon chocolate milk 1 cup Eagles Brand condensed milk Mix. Place in ice cream freezer and freeze according to the directions. | Sherron's Vanilla Ice Cream 2 cans Eagle Brand condensed milk 7 cups cold milk 1 cup cold water 2 tbsp. vanilla Mix. Place in ice cream freezer and freeze according to the directions. | 38

39: Chocolate Eclair Cake 2 packages (4 oz.) instant French vanilla pudding 3 1/2 cups milk 9 oz. Cool Whip 1 box graham crackers Frosting: 2 tsp dark Karo syrup 2 tbsp margarine 3 tbsp milk 3 squares semi-sweet baking chocolate 2 tsp vanilla 1 1/2 cups powdered sugar Mix pudding and milk according to directions on package. Fold in Cool Whip. Line a 9- by 13-inch pan with crackers and cover with a layer of pudding. Repeat this layering process. End with a layer of graham crackers on top. Melt syrup, margarine, milk, and chocolate over low heat. Add vanilla and powdered sugar. Beat until smooth and spread over top of cake. Refrigerate until served. | 39

40: Chocolate Pound Cake 3 sticks whipped margarine 1/2 cup Crisco 3 cups sugar 5 eggs 1 cup carnation milk 3 cups Softasilk flour 1/2 cup Hershey’s cocoa 1/2 tsp baking powder 1/2 tsp salt 1 tsp vanilla flavoring Preheat oven to 325 degrees. Sift together all dry ingredients. Cream together Crisco, sugar, and butter. Add one egg at a time (beat well). Add milk and flour alternately. Beat on medium speed until well blended. Bake at 325 degrees for 90 minutes. | Orange Fluff 1 large container cool whip 1 large can mandarin oranges 1 medium can crushed pineapple 1 small package orange Jell-O 1 container cottage cheese Mix and ingredients together and serve. | 40

41: Chocolate Chip Cheesecake 1 1/2 cups graham cracker crumbs 1/3 cup cocoa 1/3 cup sugar 1/3 cup butter 3 packages (8 oz.) cream cheese, softened 1 can (14 oz.) sweetened condensed milk 3 eggs 2 tsp vanilla 1 cup Hershey’s mini semi-sweet chocolate chips, divided 1 tsp all-purpose flour Preheat oven to 300 degrees. Prepare crust and press evenly into the bottom of a 9-inch spring form pan. Beat cream cheese until fluffy. Add milk, eggs, and vanilla, beating until smooth. Stir 3/4 cup of chips into flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chips evenly over top. Bake for one hour at 300 degrees. Allow to cool in oven for one hour. Remove and cool to room temperature. Refrigerate before serving. | 4 1

42: Lime Pineapple Salad 1 pkg. lime Jell-O 2 cups water and pineapple juice 1 small can crushed pineapple 1 (3 oz.) pkg. cream cheese 16 large marshmallows 1 cup chopped pecans Drain pineapple; add water to make 1 cup. Boil. Add marshmallows and Jell-O and stir until dissolved. Chill until semi-gelled. Mix together remaining ingredients and combine with Jell-O. Pour into mold and refrigerate until set. | 4 2

43: Pecan Chiffon Pies 1 cup dark brown sugar 1 1/3 cups boiling water 1/4 cup water 6 1/2 tbsp cornstarch 1/4 cup sugar 2/3 cup egg whites 1 cup toasted pecans 2 pie shells 2 cups whipped cream Combine brown sugar and boiling water. Mix corn starch and cup of water and pour into boiling mixture, stirring until clear. Whip the egg whites on fast speed and add the sugar slowly until the egg whites are light (with stiff peaks). Remove from beater and pour the brown sugar mixture and pecans into the whipped egg whites. Fold the mixture into the egg whites with a wire whisk, being careful not to over whip. Put in cooked shells and top with one cup of whipped cream per pie. A few toasted pecans may be saved out to sprinkle on top of the whipped cream. | 4 3

44: Jane's Cheesecake Crust: 1 pkg from box of Graham crackers (crushed) 1/2 cup butter 1/3 cup confectioner's sugar Cake: 3 8 oz packages cream cheese 4 eggs 1 cup sugar 2 tsp. vanilla Bake for 1 hour at 350 degrees. Topping: 1 pt. sour cream 1/4 cup sugar Spread on hot cake. Bake five more minutes at 350 degrees. Refrigerate 12 hours before serving. | 4 4

45: 4 5 | Marbled Brownies 1 pkg. Duncan Hines Brownie Mix (Family Size) 2 pkgs. (3 oz.) cream cheese 5 Tbs. butter or margarine 1/3 cup sugar 5 eggs (total) 2 Tbs. flour 3/4 tsp. vanilla Cream Cheese Mixture: Soften cream cheese and butter. Add sugar, 2 eggs, flour, and vanilla. Beat until smooth - set aside. Brownie Batter: Empty mix and chocolate brownie mix into bowl. Add 2 tablespoons of water and 3 eggs. Mix by hand. Pour half brownie mix into 13 x 9 inch pan. Pour cream cheese mixture over this. Spoon remaining brownie mix over this. Pull knife through batter in wide curves to create swirled look. Bake at 350 degrees for 35 to 40 minutes.

46: Hummingbird Cake 3 cups plain flour 2 cups sugar 1 tsp baking soda 1 tsp salt 1 tsp cinnamon 1 1/2 cups vegetable oil 3 eggs 1 1/2 tsp vanilla flavoring 1 (8 oz.) can crushed pineapple, undrained 2 cups mashed bananas 2 cups chopped nuts (optional) 1/2 cup flaked coconut (optional) Sift dry ingredients (flour, sugar, baking soda, salt and cinnamon) into a large bowl. Add all other ingredients (oil, eggs, vanilla, pineapple, bananas, and nuts) and stir until mixed. Do not beat. Pour into a greased and floured 10-inch tube pan. Bake at 350 degrees for 70 minutes or until done. Cool in pan. Frosting (optional) 1 stick butter 1 (8 oz) package of cream cheese 1 tsp vanilla flavoring 1 (1 lb) box confectioner’s sugar Cream butter and cream cheese. Add vanilla and sugar and beat until smooth. Spread on cool cake. | 4 6

47: Chocolate Banana Pudding Pie 4 squares Baker’s semi-sweet chocolate 2 tbsp milk 1 tbsp margarine or butter 1 prepared graham cracker crumb crust 2 medium bananas, sliced 2 3/4 cups cold milk 2 packages (4 serving size) Jell-O vanilla or banana cream flavor instant pudding and pie filling 1 1/2 cups thawed Cool Whip Microwave chocolate, milk, and margarine in medium bowl on high power for 1 to 1 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in crust. Refrigerate 30 minutes or until chocolate is firm. Arrange banana slices over chocolate. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 5 minutes. Spoon over bananas in crust. Spread with whipped topping. Refrigerate 4 hours or until set. Store leftover pie in refrigerator. | 4 7

48: Persimmon Pudding 2 cups persimmon pulp 3 eggs 1 3/4 cup milk 2 cups sifted flour 1/2 tsp. baking soda 1 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1 tsp. vanilla 1 1/2 cup sugar 1 stick margarine Mix pulp, eggs, and sugar. Mix dry ingredients together and add alternately with milk. Add margarine (melted). Pour into baking dish and bake for 1 hour at 300 degrees. | 4 8

49: 4 9

50: A pinch of patience A dash of kindness A spoonful of laughter And a heap of love | 50

51: Jams & Other Canned Treats | 5 1

52: 30 Minute Strawberry Jam 1 qt strawberries 4 cups sugar 2 tbsp lemon juice 1 pouch Certo Crush strawberries and mix with sugar. Let stand 10 minutes. Combine Certo and lemon juice. Mix with strawberries for 3 minutes. Cover at once and let stand at room temperature for 24 hours to set. Store in freezer. If jam will be used within 2 to 3 weeks, store in refrigerator. Makes about 5 cups of jam. | Pickled Peaches 8 lbs peaches (peeled) 2 tbsp whole cloves 4 (2”) sticks of cinnamon 2 lbs sugar 4 cups vinegar 2 cups water Combine all ingredients except peaches and boil for 10 minutes. Place peeled peaches in jar and pour mixture over peaches. Seal jars. | 52

53: Crystallized Green Pickles 7 lbs cucumbers 2 gal water 2 cups lime 2 qts vinegar 4 1/2 lbs sugar 1 tbsp salt 1 tbsp celery seed 1 tbsp whole cloves 1 tbsp green food coloring Wash, weigh, and slice cucumbers. Dissolve lime in water and place sliced cucumbers into mixture. Allow cucumbers to soak for 24 hours (stirring 2 to 3 times). Remove cucumbers from lime water and wash 2 to 3 times in clean water. Soak in clean water for 2 to 3 hours. Mix vinegar, sugar, salt, celery seed, and cloves. Pour mixture over pickles and let stand overnight. Boil pickles in mixture for 35 minutes. Add green food coloring in last 5 minutes of boiling. Pack in jars and seal. | 5 3

54: Pickled Beets Small, young beets 2 cups sugar 2 cups water (from cooked beets) 2 cups strong vinegar Whole cloves Cook beets until tender. Dip into cold water and peel off skins. Mix sugar, water from beets, vinegar, and cloves to create syrup. Pour over beets and simmer 15 minutes. Pack into jars and seal. | Chow Chow 12 medium onions 1 medium cabbage 10 green tomatoes 4 1/2 cups sugar 1 1/2 tsp. Tumeric 12 green bell peppers 6 red bell peppers 1/2 cup salt 2 tbsp. mustard seeds 1 tbsp. celery seeds 4 cups red vinegar 2 cups water | Grate or chop onions, cabbage,tomatoes, and peppers. Mix all together in large container. Pour salt over mixture - stir and let stand for 10 minutes. Drain. Combine rest of ingredients and heat over medium heat for 20 minutes. Pack in hot jars. | 5 4

55: Love Joy Barbeque Sauce 1 gal. Hunt's catsup 1 gal. water 6 cups White House vinegar 8 cups sugar 16 tsp. salt 4 tsp. black pepper 1 tbsp. Worcestershire sauce Texas Pete to taste Mix all ingredients; heat on stove. Pour into glass jars. May be stored at room temperature to season for two or three days. | 5 5

56: Pimento Cheese 1 box Velveeta cheese, chopped 1 jar pimentos 2 to 3 tbsp. vinegar 1/2 cup sugar 1 tbsp. mayonnaise 1/2 cup water Mix together all ingredients until smooth. Serve on bread or with crackers. | Ronda's Squash Relish 12 c. diced yellow squash 6 tsp. canning salt 2 c. bell peppers, chopped 2 c. onion, chopped 2 (4 oz.) jars pimentos 2 1/2 c. vinegar 1 tsp. celery seed 1 tsp. mustard seed 1 tsp. turmeric 5 c. sugar 1/2 teaspoon black pepper | Mix squash and salt and let stand overnight at least 12 hours. Pour off water and rinse well. Mix remaining ingredients and boil 1 minute. Add squash. Put in jars and seal. Yields: 8 pints | 5 6

57: Fresh Fruit Dip 1 cup mayonnaise 1 jar marshmallow cream 1 tsp. ginger 1 large orange rind (grated) Mix and serve with fresh fruit. | Sherron's Hotdog Relish 7 medium cucumbers, peeled and shredded 3 large onions, shredded 3 large green peppers, chopped 3 large red peppers, chopped 3 tbsp. salt 3 cups sugar 3 1/2 cup water 1 cup vinegar | 5 7 | Mix ingredients and serve on hotdog.

58: Apple Butter 4 1/2 lbs tart cooking apples, cored and quartered (about 14 medium) 3 cups apple cider or apple juice 2 cups sugar 1 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground allspice In an 8- to 10-quart heavy kettle combine apples and cider. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. Press through a food mill or sieve until you have 8 cups pulp. Return pulp to kettle. Stir in sugar, cinnamon, cloves, and allspice. Bring to boiling; reduce heat. Cook, uncovered over very low heat 1 hours or until very thick and mixture mounds on a spoon, stirring often. Boiling-Water Canning: Ladle hot apple butter into hot, half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process in a boiling water canner for 5 minutes (start timing when water returns to a boil). Remove jars and cool on racks. | 5 8

59: Christmas at Roads End | 5 9

60: Roads End Farm

63: Beverages. Ambrosia Punch, 7 Instant Russian Tea, 7 Pretty Red Punch, 6 Breads Banana-Nut Bread, 11 Broccoli Cornbread, 10 Company Cornbread, 10 Sweet Potato Bread, 11 Soups & Salads Cynthia's Taco Soup, 14 Chicken Salad, 16 Fresh Cucumber Salad, 16 Macaroni Salad, 17 Potato Cheese Soup, 15 Seven Layer Salad, 17 Tomato Soup, 14 Side Dishes Deviled Eggs, 21 Ham Party Rolls, 21 Party Potatoes, 20 Potato Cecilia, 20 Sweet Potato Casserole, 22 Main Dishes Chili, 27 Cubed Steak and Gravy, 26 Marinated Grilled Chicken Breast, 26 Ronda's Sweet and Sour Chicken, 27 | Index | Desserts 1-2-3-4 Pound Cake, 32 Amazing Coconut Pie, 32 Apple Crisp, 33 Applesauce Cake, 34 Cherry Yum-Yum, 34 Chess Cake, 35 Chocolate Banana Pudding Pie, 47 Chocolate Chip Cheese Cake, 41 Chocolate Eclair Cake, 39 Chocolate Pound Cake, 40 Cynthia's Chocolate Frosty, 38 Fruit Cake, 37 Hummingbird Cake, 46 Jane's Cheesecake, 44 Lime-Pineapple Salad, 42 Marbled Brownies, 45 Orange Fluff, 40 Peach Cobbler, 35 Pecan Chiffon Pie, 43 Persimmon Pudding, 48 Pumpkin Nut Roll, 30 Sherron's Vanilla Ice Cream, 38 Strawberry Pie, 31 Sweet Potato Pie, 33 Jams & Other Canned Treats 30 Minute Strawberry Jam, 52 Apple Butter, 58 Chow Chow, 54 Crystallized Green Pickles, 53 Fresh Fruit Dip, 57 Love Joy Barbeque Sauce, 55 Pickled Beets, 54 Pickled Peaches, 52 Pimento Cheese, 56 Ronda's Squash Relish, 56 Sherron's Hot Dog Relish, 57

64: Photos by Ana Haywood.

65: A Note From the Editor: Many of my favorite childhood memories happened in Grandma's kitchen - from learning to set the table, to making sweet tea, to getting my hair washed in the kitchen sink. Grandma taught me many lessons about life and what it means to be a sweet, southern lady. This cookbook of recipes takes me back to my childhood on Atkins Dairy Road and those many days spent in Grandma's kitchen. As you prepare these recipes, I hope the aromas of these treasured dishes remind you of a special place. I hope you enjoy these recipes as much as my family has and pass them down to your loved ones for many years to come! Bon Appetit! Ana Haywood

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