S: Recipes Of Love For Louise
BC: February 21, 2013
FC: Yum | Delicious | Recipes of Love for Louise
2: This cookbook is a collection of recipes for our wonderful mother from her family and friends on her 80th birthday. February 21, 2013
4: Birthday Wishes | Louise is one of my favorite people and when I think of her I'm reminded of all of her fine qualities. Her faith and love of the Lord, her kindness, thoughtfulness, wonderful sense of humor, and generosity are but a few. I was in bible study for a few years with Louise and that was special as she always added so much to our discussions. Happy Birthday, Louise, and welcome to the 80's club! - Much Love, Topsy ____________ | Today is a celebration of your loveliness, your kindness, your uniqueness, and your life! Happy 80th Birthday, Grandma! Love you and miss you, hope all is well. - Love, Taylor ____________ | Best wishes for more years of fulfilled sweet dreams -Bonney ____________ | Mom, Happy Birthday on this, your special day! Love, Bruce | To the best G'ma around. I feel very blessed that you are in my life. Thank you for everything and I wish you the best Birthday of them all. I love you very much! Your favorite granddaughter, Shannon ____________
5: Birthday Wishes | Mom, Your kitchen creations are a constant source to my extra weight that just won't seem to go away. My fault for loving your foods and loving to eat. I would rather exercise a lot more than give up your great cooking! FYI - Most of the bags of sweets you send home with me to 'share', or enjoy for the week, are eaten before I ever get back home. You have been a blessing to everyone's life you have decided to touch. As your kids, we have benefited from those blessings, and witnessed your capacity to give. You have always amazed me with your energy, your knowledge of everything, and your love. Happy Birthday, Love, Roy ____________ | Whether it's sitting across from her at Tuesday morning Bible Study or sitting beside her on the bus ride to our gambling Mecca in Louisiana, I am always happy to spend time with Louise - a friend with a bright mind and loving heart! - Nancy Taylor ____________ | Dear Mama, I am so happy that you are my mother. I love you soooo much and really like all the fun outings we do, especially The Dollar Store Happy Birthday! Love, Berk (channeled through Page) ____________
6: Birthday Wishes | Dear Mom, Happy, Happy 80th (just think of it as 8 times 10 years old!) Birthday! I love you sooooo much. Your love for cooking has been inspirational for me from an early age. I love cooking as a result. You are an incredible role model in so many ways! I feel so lucky to have you as a Mom. I hope you enjoy this book and that whenever you thumb through it you will know how much you are loved!!!! - Kathy ____________ | Dear Louise, To a beautiful woman inside and out. I am grateful for our friendship for so many years. Thank you that you've always made yourself available to help me with good advice, prayer support, or a deed needed. God's richest blessings, Carol ____________ | Dear Louise, I seriously considered what I could submit. I decided to give you my favorite cookie and one I used to bring to family Christmas gatherings when the nieces and nephews were younger. Happy Birthday! Love, Pat ____________
7: Birthday Wishes | Grandma, It took me a while to think of my favorite recipe to put in the book. I decided on this recipe because I feel like it really embodies me at this point in my life. Being a college student, I don't always have time to sit down and actually cook a nice meal. The crock pot is perfect for just being able to put everything in and go do whatever else needs to be done. Also, it is a great use for the extra beer laying around the fridge! I hope that it makes you think of me when you make it! I wish you the most wonderful of birthdays that provides memories for years to come! I love you and can't wait for when I get to see you next! -Brittney ____________ | Dear Weezie, Thank you for being the beat Grandma I could have asked for. You are always so upbeat and always have something fun to do. Happy 80th! Love, Kallan ____________ | Mom, Words alone are not enough to describe how much I love you. and how much you mean to me. You are truly an inspiration for me and others you touched throughout the years. On this special celebration of your 80th birthday I wish you endless happiness and blessings. You have always shared your gift of cooking with everyone. I hope you enjoy this collection of new (and old) recipes the we put together for you. Love, Page __________
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12: Appetizers/Beverages Charleston Cheese Straws - 1 Shrimp Pate - 2 Holiday Dip - 3 Chicken Taco Cups - 4 Mini Corn Dog Muffins - 5 Red's Eggnog - 6 Queso Chili Dip - 7 Tuaca Hot Apple Pie - 8 | Contents | Breads Pumpkin Raisin Scones - 10 Redeemer Bread - 11 Yorkshire Pudding - 12 Sweet Potato Biscuits - 13 Houston Club Biscuits - 14 | Main Dishes Virginia's Easy Lasagna - 15 Cheese Pizza - 16 My Meatless Spaghetti Sauce - 17 My Chili - 18 White Chili - 19 Lemon Chicken - 20 Flatbread Pizza - 21 Tamale Pie - 22 Crock Pot Beer Pepperoncini Chicken - 23 Zucchini Pancakes - 24 Corn And Poblano Lasagna - 25 Chicken Sauterne - 26
13: Sandwiches Shredded Steak Sandwiches - 37 North Carolina Pork Barbecue - 38 Slow Cooker Pulled Pork Sandwich - 39 Cuban Pork Sandwiches - 40 | Salads/Soups Daddy's Secret Soup -28 Bayley's West Indies Salad - 29 Pasta Salad - 30 Potato Salad - 31 Avocado Salad - 32 One Pot Italian Soup - 33 Hotel Roanoke Peanut Soup - 34 Sunday Night Fireside Soup - 35 Hearty Italian Sausage Soup - 36 | Side Dishes Swiss Vegetable Medley - 41 Crack Potatoes - 42 TKGA Dressing - 43 Sweet Potato Bake with Pecan Topping - 44 Baked Cranberry Sauce - 45 Macaroni and Cheese - 46 | 1 | Contents
14: Contents | Sweets Pumpkin Squares - 48 Granola Gems - 49 Creamy Pralines - 50 Peanut Butter Balls - 51 Knock You Naked Brownies - 52 Pecan Sandies Cookies - 53 The Best Oatmeal Cookies - 54 Junk-In-The Trunk Cookies - 55 Pumpkin Chiffon Praline Pie - 56 Four In One Cookies - 57 Chocolate Sheet Cake - 58 Chocolate Sheet Cake Icing - 59 Coconut Meringue Pie - 60 Chocolate Chocolate Chip Cake - 61 Pie In The Sky - 62 Lemon Lush - 63 Pineapple Victoria (alcoholic) - 64 Archie's Lobster House Pecan Pie - 65 Brown Sugar Almond Bars - 66 Strawberry Pie - 67 Rustic Plum Tart - 68 Mango Tango - 69 Chocolate Bourbon Pecan Pie - 70
15: APPETIZERS and BEVERAGES
16: Appetizer | Combine first 5 ingredients in a food processor and pulse in 5 second intervals 'til mixture resembles coarse crumbs. Add half and half and process 10 seconds 'til dough forms a ball. Turn dough on a board that has been floured and roll into an 8 x 10 rectangle 1/8 inch thick. Cut dough with a sharp knife into 1/4-1/8 in. strips. Place on ungreased baking sheet. Bake at 350 degrees for 12 minutes or until ends are slightly browned. Also I use a cookie press with the star disc. If you have any questions give me a call or e-mail me. | CHARLESTON CHEESE STRAWS From Topsy | 1 1/2 c. shredded extra sharp cheese 3/4 c. all purpose flour 1/4 c. unsalted butter cut into 4 pieces and softened 1/2 tsp. kosher salt 1/4-1/2 tsp. dried crushed red pepper 1 tbs. half and half | 1
17: Appetizer | 2 | SHRIMP PATE From Topsy | 1 can Campbell tomato soup 2 sm pkgs cream cheese 1 1/2 tbs gelatin - softened in warm water 1 1/2 c. mayonnaise 1 1/2 c. onion and celery chopped fine 2 small cans shrimp | Bring soup to boil. Add cheese and beat until melted. Add gelatin to soup mix and cool. Add onion, celery and mayonnaise. Mash shrimp with a fork and mix all ingredients together. Put in mold and refrigerate. Makes a huge mold, but you could probably halve the recipe.
18: Appetizer | 3 | HOLIDAY DIP From Topsy | 2 c. chopped onion (1 c. is OK) 2 c. chopped pecans 2 c. grated mild cheddar cheese 1 c. mayonnaise - (use lite if preferred) | Mix ingredients and spread on a platter (1/4 to 1/2 inch). Serve with crackers. Serves 8-10
19: 1 lb boneless skinless chicken breast, cut into 1-inch pieces | Appetizer | CHICKEN TACO CUPS From Page | 5 | 1 envelope reduced-sodium taco seasoning 1 small onion, chopped 1 jar (16 oz) salsa, divided 2 c. (8 oz) shredded reduced-fat cheddar cheese, divided 36 wonton wrappers Sour cream, chopped green onions and chopped ripe olives, optional | - Sprinkle chicken with taco seasoning. Cook chicken in large skillet coated with cooking spray for 5 min or until juices run clear. Put chicken into a food processor; cover and process until chopped. In large bowl, combine the chicken, onion, half of the salsa and 1 c. cheese. - Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375 degrees for 5 min or until lightly browned. - Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 min longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired. | 4
20: MINI CORN DOG MUFFINS From Page | Appetizer | 6 | 1/2 c. melted butter 1/2 c. sugar 2 eggs 1 c. buttermilk | 1/2 tsp baking soda 1 c cornmeal 1 c. all purpose flour 1/2 tsp salt | 8-10 all-beef hot dogs, cut into 1 inch bites | - Preheat oven to 375 degrees. Combine butter and sugar in bowl, and whisk to combine. Add eggs and whisk to mix Add buttermilk and whisk to mix. - In separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in 2 batches. - Spray a mini muffin tin with non-stick spray, and spoon 1 tbs of batter into each mini muffin cup. Place 1 hot dog bite into the middle of each cup. - Bake for 8-12 min,or until cornbread is golden brown. Cool in tin for 5 minutes before serving. Makes 48 mini muffins | 5
21: 6 | RED'S EGGNOG Contributed by Roy | 8 eggs 1/2 c. whiskey 1 pt heavy cream/whipping cream 1 tsp cream of tartar Milk | Separate the eggs. Bowl 1 - whip the egg whites with cream of tartar Bowl 2 (biggest) - beat egg yolks until thick. Add sugar and bat another 5 minutes. Slowly add and beat the whiskey (too fast will cook the eggs!) Add 2 c milk. Bowl 3 - whip the cream until peaks are firm. Fold the whipped whites and whipping cream into the egg mixture. Refrigerate. | Beverage
22: Appetizer | 1 lb (16 oz) Velveeta, cut into 1 inch cubs 1 can (15 oz) chili (with or without beans) Microwave ingredients in microwaveable bowl on high for 5 min or until Velveeta is completely melted and mixture is well blended, stirring after 3 minutes. Serve with tortilla chips. We also make this in a small Crockpot. Just put all the ingredients in the Crockpot and stir occasionally until all is blended. | QUESO CHILI DIP From Page | 7
23: Beverage | TUACA HOT APPLE PIE From Page | 1 1/2 oz Tuaca 5 1/2 oz warm apple cider Fresh whipped cream Cinnamon stick | Pour the Tuaca and apple cider in a warm mug. Top with a generous dollop or swirl of whipped cream. Garnish with a cinnamon stick and/or a sprinkle of ground cinnamon. This is a great after dinner drink or a dessert drink in the winter. | 8
26: 4 c. flour 4 tsp baking powder 1 1/4 tsp baking soda 1/2 tsp ground ginger 1/2 tsp allspice 1 tsp cinnamon 1/4 tsp ground cumin | PUMPKIN RAISIN SCONE From Page | 10 | Cream butter until fluffy, then slowly add sugar. Add eggs and pumpkin. Slowly add dry ingredients. Stir in pecans and raisins. Drop tablespoonfuls of mix onto greased cookie sheet. Flatten top of scones with back of spoon. Sprinkle tops with a cinnamon sugar mix. Bake at 375 degrees for 10-12 minutes. (Bake until you see 'browning' on tips-these scones will soften as they cool so I tend to over bake them.) | 1 tsp salt 3/4 c. butter 2 1/4 c. sugar 2 eggs 1 15 oz can pumpkin 1 c. chopped pecans 2 c. raisins | Bread | 10
27: 3/4 c. cooking oil or shortening 3/4 c. sugar 1 tbs salt 1 c All Bran cereal 2 c boiling water 2 packages dry yeast 1/2 c. lukewarm water 2 eggs 7 1/2 to 8 1/2 c. flour | REDEEMER BREAD The best bread! From Roy | Bread | 11 | Mix oil, sugar, salt, and cereal in a large mixing bowl. Pour boiling water over and let cool. Soften yeast in lukewarm water. When bran mixture has cooled lukewarm, add eggs, softened yeast and flour. Turn our on floured board. Knead 8-10 minutes, drawing in more flour as needed. Place in greased bowl. Let rise until double in size (about 1.25 hours), punch down. Knead 2 minutes, shape into a single loaf, loaves, or rolls. Let rise until double in size (about 45 minutes). Bake in preheated oven at 350 degrees. One large loaf takes approximately 40-50 minutes; Smaller loaves 25-30 minutes; rolls 12-15 minutes. | 11
28: All ingredients should be at room temperature prior to mixing. Mix all ingredients together. Pour into oiled preheated muffin tins and bake for 35-40 minutes at 350 degrees until golden brown. Do not open the oven while baking. | 1 c. milk 3 eggs 1 c. sifted flour Salt - pinch or to taste | YORKSHIRE PUDDING From Bruce | Bread | Nothing brings the Bott family home for dinner like Roast Beef with Yorkshire pudding and gravy. This simple recipe first published in 1737 was once a staple of the British Sunday lunch and is still common in parts of Yorkshire today. Although I serve it hot with the meal, it is often claimed that the purpose of the dish was to provide a cheap way to fill the diners, Thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first. | 12
29: SWEET POTATO BISCUITS From Roy | Preheat oven to 450 degrees. Sift together flour, sugar, baking powder and salt. In a separate bowl, mix sweet potatoes and butter. Add flour mixture to potato mixture and mix to make a soft dough. Then add milk to mixture and continue to cut into dough. Turn dough out onto a floured board and toss lightly until dough looks smooth. roll dough into 1/2 inch thickness and cut with biscuit cutter. Place biscuits on greased pan and coat tops with melted butter. Bake for about 15 minutes. | 1 1/4 c. self-rising flour 2 heaping tbs sugar 4 tbs baking powder 1/2 tsp salt 3/4 c. mashed cooked sweet potatoes 1/4 c. (1/2 stick) softened butter 1/4 c. milk | Bread | 13
30: Bread | 1 c. flour 1 c. cake flour 3 tsp baking powder 2 tbs sugar 1 tsp salt 1/4 c. shortening 3/4 c. cold milk Mix flour, cake flour, baking powder, sugar and salt (you don't have to sift). Cut in shortening until the size of peas. Add milk and mix well; The dough will be soft. Flour a board lightly and roll out the dough 1/2-inch thick. Cut into biscuits and place on greased cookie sheet barely touching. Bake in a preheated 450 degree oven about 10 minutes or until risen and golden brown. Makes 12-16 large biscuits. | 8 | HOUSTON CLUB BISCUITS From Roy | 14
31: MAIN DISHES
32: Main Dish | Heat oven to 350 degrees. Brown meat in 3-quart sauce pan; drain. Add spaghetti sauce and water. Simmer for about 10 minutes. In medium bowl, stir together ricotta, 1/2 of the mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. Pour about 1 cup sauce on bottom of 13 x 9 baking dish. Arrange 3 uncooked pasta pieces lengthwise over sauce; cover with about 1 cup sauce. Spread 1/2 of the cheese filling over sauce. Repeat layers of lasagna and remaining sauce; sprinkle with remaining mozzarella cheese. Cover with foil and back 45 minutes. Remove foil and bake and additional 15 minutes. Let stand 10 minutes before cutting. | VIRGINIA'S EASY LASAGNA From Page | 1 lb ground beef 3 c (28 oz jar) spaghetti sauce 1 1/2 c. water 1 3/4 c. ricotta or small curd cottage cheese 2 c. (8 oz) shredded mozzarella or Monterey jack cheese, divided 1/2 c. grated Parmesan cheese 2 eggs 1/4 c. chopped fresh parsley 1/2 tsp salt 1/4 tsp black pepper 1 pkg (8 oz) Skinner lasagna, uncooked | "This is super easy. The water in the sauce will cook the pasta!! It only takes about 15 minutes to put it all together. I also add mushrooms and extra tomatoes to the sauce." -Mom | 15
33: 1 bag of Kroger's pizza dough mix 1 bag of pizza cheese or mozzarella cheese, shredded 1 can of Contadina pizza sauce | CHEESE PIZZA From Jodi | Main Dish | Follow the directions on the bag of pizza dough mix and prepare the dough. Once dough is completely ready, roll it out and spread the sauce onto the dough. Sprinkle the cheese onto the sauce, careful not to put too much. Bake the pizza for the recommended amount of time on the dough directions. Enjoy! | 16
34: 1 chopped onion Crushed garlic (all you want) 2 tbs oil 2 cans tomato paste 2/3 c. water 2 2/3 c. regular V-8 juice 1 tsp oregano 1 tsp crushed basil leaves 1 tsp sugar 1/2 tsp salt 1/2 tsp pepper 1/2 to 3/4 tsp sage 1/2 to 3/4/ tsp marjoram A bit of rosemary | Dessert | Main Dish | 17 | MY MEATLESS SPAGHETTI SAUCE From Roy | Heat the oil and sauté the onions and garlic. Add the rest and simmer uncovered for 30 minutes stirring occasionally.
35: 3 peeled tomatoes 1-2 tbs butter, if needed 1 onion, chopped 1 lb lean ground beef 1 can (28 oz) tomatoes, cut up or squeeze them 1 tsp salt 3 garlic cloves mashed (at least 3!) 2 c V8 juice 1 slice bacon | Main Dish | MY CHILI From Roy | 8 oz can tomato sauce 1 can tomato paste 1/2 tsp black pepper 1/4 cayenne pepper 1 tsp seasoned pepper (Lowry's ?) 1 Serrano pepper diced (at least 1 but these add heat) 2 tsp sugar 3 tbs chili powder mixed with 2 tbs warm water 1 16 oz can drained red kidney beans | Best to use cast iron cookware for this but beware of leaving the chili sitting in the pot too long after you're done cooking - it absorbs a lot of iron. In large pot/skillet fry the bacon and leave the oil. Sauté onions and garlic in the bacon drippings (use butter if there is not enough oil left). Add ground beef and brown. If necessary, drain the oil from the pan (or wick it with a paper towel.) Add everything else but the beans to the pot. Stir to mix well. Bring to a boil stirring occasionally to prevent sticking. Reduce heat, cover and simmer slowly for an hour. Add the drained beans and simmer for 15 more minutes. | 18
36: Main Dish | 1 tbs olive oil 1 onion, chopped 1/2 lb chicken or turkey breast, cubed 2 carrots finely chopped 2 celery stalks, sliced 2 cloves garlic, minced 1 tsp, or more, chili powder 1/2 tsp, or more, cumin 1/2 tsp oregano, crumbled 1/2 tsp dried sage 1 cans low-sodium chicken broth 1 14.5 oz can chopped tomatoes 1 4 oz can diced green chilies 2 15 oz cans white beans, drained and rinsed | WHITE CHILI From Kathy | Heat olive oil in a large saucepan or dutch oven. Sauté turkey or chicken, stirring constantly until it turns white. Remove to a plate. Add onions, carrots, celery, and garlic to saucepan. Sauté over low heat 5-6 minutes. Add chili powder, cumin, oregano, and sage. Cook 3 minutes. Add broth to bring to boil, scraping up browned bits from bottom of pan. Add tomatoes, green chilies and chicken or turkey. Reduce heat and simmer for 30 minutes. Add beans and simmer an additional 30-45 minutes or until turkey/chicken is tender. Serves 4-6 Note: We like it over rice with sour cream on top! | 19
37: Main Dish | 4 c. cooked chicken chopped 1 small onion, chopped 1 c. chopped celery 1/4 c. butter 1/2 c. flour 1 4.5 oz can sliced mushrooms 1 can mushroom soup 1 1/2 c. chicken broth 1 box (6 1/2 oz) Uncle Ben's long grain and wild rice (cooked) 1 8 oz can sliced water chestnuts 1 pint sour cream 1/2 c. Parmesan cheese Salt and Pepper | LEMON CHICKEN From Topsy | Topping: 1 stick butter Granted rind of 3 lemons 8 slices bread, cubed | Sauté onion and celery in butter. Stir in flour. Add mushrooms, mushroom soup, and broth. Cook 'til thick. Add remaining ingredients and mix well. Place in 9 x 13 dish (3 qt). Top with lemon croûtons: to make, melt butter in skillet and add grated rind and bread cubes. Stir until all cubes are well-coated with butter. Bake at 350 degrees uncovered for 1 hours. Serves 12 | 20
38: FLATBREAD PIZZA From Kallan | Flatbread Mozzarella cheese Feta cheese Parmesan cheese Vodka sauce Fresh basil | 21 | Main Dish | 1. Preheat oven to 350 degrees 2. Lay the flatbread on a baking sheet. 3. Spread Vodka sauce. 4. Cover the pizza with Mozzarella, Feta, and Parmesan. 5. Bake for 8-10 minutes.
39: 1 1/2 c. yellow cornmeal 1 1/2 c. cold water 1 1/2 tsp salt 2 c. boiling water 1 lb ground beef 1/2 c. chopped onion 2 tbs flour 1 1/2 tsp chili powder 1 (16 oz) can tomatoes, broken up 1 (8 oz) can tomato sauce 1 c whole kernel corn, drained Combine cornmeal and cold water. Add 1/2 teaspoon salt to boiling water. Slowly add cornmeal mixture, stirring constantly, bring to a boil. Lower heat, partially cover pan, cook slowly 7 minutes, stirring often. Line bottom and sides of greased 2-quart casserole with cooked cornmeal. Sauté beef and onion in a skillet until beef is brown and crumbly. Stir in flour, remaining 1 teaspoon salt and chili powder. Add broken up tomatoes. Stir in tomato sauce and corn. Spoon into casserole. Bake in a preheated 350 degree oven until hot and bubbly, 40-45 minutes. Serves 6. | TAMALE PIE From Roy | Main Dish | 22
40: Main Dish | CROCK POT BEER PEPPERONCINI CHICKEN From Brittney | 1 Cornish hen (the small little chickens) 1 (16 oz) can of your favorite beer 1 jar of pepperoncinis Combine all ingredients in a crock pot and cook on low for 8 hours or until chicken is cooked thoroughly. It took me a while to think of my favorite recipe to put in the book. I decided on this recipe because I feel like it really embodies me at this point in my life. Being a college student, I don't always have time to sit down and actually cook a nice meal. The crock pot is perfect for just being able to put everything in and go do whatever else needs to be done. Also, it is a great use for the extra beer laying around the fridge! I hope that it makes you think of me when you make it! | 23
41: Pie | ZUCCHINNI PANCAKES From Carol Antill | Main Dish | 24 | 1 1/2 lb zucchini or other squash 1 7 oz red onion 1/2 tsp salt 3 tbs flour 2 tbs Parmesan cheese ground pepper 2 beaten eggs Oil for frying Grate squash and onion, add salt and let stand 10 minutes. Squeeze out excess water. Mix all ingredients. Add 1/4" oil to medium heat. 1/4 c. batter for each pancake approx 3". Brown on both sides. Drain on paper towels. Makes 8-10 pancakes.
42: CORN AND POBLANO LASAGNA From Nancy Taylor | Main Dish | 4 tbs unsalted butter 3 cloves garlic, minced, divided 2 c. fresh corn kernels, or frozen and thawed 2 c. heavy cream1 tsp fresh thyme Salt and fresh ground pepper 1/2 c. thinly sliced white onion 1 lg zucchini, thinly sliced lengthwise 4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1" strips 12 (7 x 3") no boil lasagna sheets 2 c. shredded Oaxaca cheese, or mozzarella | - Preheat oven to 350 degrees. Melt 2 tbs butter in saucepan over medium heat. Add 2/3 of the garlic and sauté for 1 minute. Mix in corn and sauté for 5 minutes. Stir in cream and thyme. Cook over medium-low heat for 5 minutes. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper. - Heat the remaining 2 tbs butter in a skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips. Cook for 5 minutes. Season with salt and pepper. Turn off the heat. - Spread about 1/4 of the corn mixture over the bottom of 11 x 8 baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat layering 3 more times. Cover with foil. - Bake until pasta is cooked and tender - about 50 minutes. Remove the foil. Broil until golden brown. Let stand 15 minutes before serving. | 25
43: 26 | CHICKEN SAUTERNE Stella's recipe contributed by Kathy | 1 chicken, cut up into serving pieces 1-2 onions, sliced 2 tbs sauterne, or wine vinegar, or vinegar with a dash of sugar 1 c. broth or stock; or 1 c. water with bouillon cube Seasonings: dash nutmeg, salt, pepper, thyme, bay leaf, parsley | Use large covered skillet. Line skillet with sliced onions. Lay chicken pieces on top of onions. Add liquids. Sprinkle with seasonings. Cover and simmer for 1 hour or until tender. Serve over rice. Note: You can add mushrooms, tomato paste, garlic, more wine for other liquid, and flour to thicken sauce. | Main Dish
46: 1 packet of Ramen Oriental noodle soup - Oriental flavor is the only one that tastes good this way. 1 egg | Soup | 28 | DADDY'S SECRET SOUP From Jodi | Bring 2 cups of water to a boil. Put the noodles into the boiling water for 45-60 seconds. Turn off the fire, and quickly add the egg and spice packet. Use a fork to break up the egg and stir until the egg is all the way cooked.
47: 1 lb fresh lump crab meat 1 medium onion chopped fine 4 oz Canola oil 3 oz cider vinegar 4 oz ice cold water (or like amount of crushed ice) | Salad | 29 | BAYLEY'S WEST INDIES SALAD From Topsy | Divide chopped onion in half and spread one half over the bottom of large mixing bowl. Separate crab meat lumps and place on top of onion in bowl, then spread balance of onion on top of this. Now salt and pepper to taste. Pour over all; first, the oil, next the vinegar, and lastly the ice water. Cover and place in refrigerator to marinate from 2-12 hours.
48: 1 box (16 oz) garden swirl pasta 1 bag steamer artichoke hearts or 2 cans artichoke hearts in water 2 cans small black olives Non fat Italian dressing | PASTA SALAD From Page | Salad | 30 | Cook steamer artichoke hearts according to package directions. Cook pasta according to package directions. While pasta is cooking cut olives in half lengthwise. Also cut artichoke quarter in half lengthwise. Drain pasta. Put pasta back in pot that it was cooked in (or a large bowl). Add artichoke hearts and olives. Then add 1/2-3/4 cup Italian dressing. Mix well. This is best if serve cool or cold. | This is a family favorite. When Brit and Tay were very young one of them called this Pasta Putt. Shannon promptly told them that was not the name. So Pasta Putt stuck and the girls used to just call it that to see Shannon get upset.
49: Boil potatoes until they are soft throughout. Drain all water. With potatoes still in the pot take a butter knife and start slicing until all have been broken up and in small pieces. (skins stay on) Add about 1-2 cups salad dressing and mix. This will resemble mashed potatoes. Add more salad dressing if desired. Add chopped olives and about half jar of dill relish. Mix thoroughly. This is good served warm or cold. Note: You have to taste to get the right balance of salad dressing and relish. | 10 medium sized potatoes Dill relish Sliced olives Salad dressing or mayonnaise | PAGE'S POTATO SALAD From Page | Salad | 31
50: Salad | Wash the tomatoes and cilantro. Dice tomatoes (1/4" to 3/8") and place in medium bowl. You can use a paper towel to wick some of the juice from the bottom of the bowl. Remove large stems from the cilantro and discard them. Chop up the leaves and add them to the bowl with tomatoes. Chop the fresh jalapeños and add to the bowl (remove seeds if you like prior to dicing). Add about 1/4 tsp of salt and mix the tomatoes, cilantro, and jalapeños and mix well. Dice the avocado and add to the mix. Squeeze at least 2 whole limes over the ingredients. Mix well and taste. Continue adding salt and lime until perfect to your taste (these are the key ingredients). Eat as a dip with your favorite corn chip or add to warm tortilla. Variations - add onion and garlic if you like, but above is how we like it. | AVOCADO SALAD From Roy | Tomato - 2-3 medium size Cilantro - one bunch Avocado - 2-3 ripe ones Jalapeños - 1-3 fresh (not pickled) Lime -- 2-4 fresh juicy lines Salt - to taste, but this is a key ingredient for flavor Your favorite chip for dipping | 32
51: Pie | ONE POT ITALIAN SOUP From Nancy Barbour | Soup | 33 | 2 tbs olive oil 4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 lb) 1 small onion, chopped 1 c. sliced carrots 2 1/2 c. sliced zucchini 2 (14.5 oz) cans diced tomatoes with basil, garlic, and oregano 1 (14.5 oz) cans chicken broth Grated Parmesan, optional Sauté diced chicken in oil. Add sliced zucchinis, onions, carrots. Add 2 cans tomatoes seasoned with basil, garlic, and oregano. Add chicken broth. Simmer 20 minutes. Serve with grated Parmesan. Excellent! Easy!
52: Melt butter in saucepan; cook onions and celery in butter, over low heat 5 minutes (more?). Stir in flour. Add broth. Bring to boil, stirring. Cover. Simmer 30 minutes. Remove from heat. Strain. Stir in peanut butter, celery salt, and lemon juice. Heat, don't boil. Just before serving stir in peanuts. 10 servings "Worth the work," says the chef! | 1/2 c. butter 1 small onion, diced 2 ribs celery, diced 3 tbs flour 2 qt hot chicken broth 2 c. peanut butter 1/2 tsp celery salt 1 tbs lemon juice 1/2 c. ground peanuts | Soup | 34 | HOTEL ROANOKE PEANUT SOUP From Nancy Barbour
53: Soup | SUNDAY NIGHT FIRESIDE SOUP From Roy | 1 lb sausage meat 4 c. water 2 (15 1/4 oz ) cans red kidney beans, drained 1 (1 lb 13 oz) can tomatoes 1 onion, chopped 1 large bay leaf 1/2 clove garlic | 2 tsp salt 1/8 tsp black pepper 1/2 tsp thyme 1/8 tsp caraway seed A pinch of crushed red pepper 1 c. raw potatoes, peeled and diced 1 small green pepper, with seeds removed, chopped | Brown sausage meat in a skillet. Drain the sausage and crumble it. In a kettle combine the sausage meat with the water, red kidney beans, tomatoes, onion, bay leaf, garlic, salt and black pepper, thyme, caraway seed and red pepper. Simmer the mixture for 1 hour. Add the potatoes and green pepper. Simmer, covered, for another 20 minutes. Adjust seasonings and serve. Serves 8 A favorite of mine. | 35
54: 1 lb (sweet) Italian sausage (ground) 1 onion 2 cloves garlic, minced 1 tsp olive oil 2 cans (14 oz) chicken broth (25% less sodium) 1 soup can water 1 can (15 oz) cannelini beans, rinsed 1 can (14.5 oz) stewed tomatoes (DelMonte "original" undrained) 1 c. rotini pasta, uncooked 1 1/2 c. baby spinach leaves 1/2 c. shredded mozzarella cheese | HEARTY ITALIAN SAUSAGE SOUP From Nancy Barbour | Soup | Cook sausage, onions, garlic in oil in large saucepan 10 minutes, stirring frequently. Add next four (4) ingredients; bring to boil. Stir in pasta. Cook 8 minutes or until tender. Remove from heat. Stir in spinach. Let stand 5 minutes. Top with cheese (I sprinkled cheese on each individual bowl when served) | 36
56: 3 lbs boneless beef round steak, cut into large pieces 2 large onions, chopped 3/4 c. thinly sliced celery 1 1/2 c. ketchup 1/2-3/4 c. water 1/3 c. lemon juice 1/3 c. Worcestershire sauce 3 tbs brown sugar 3 tbs cider vinegar 2-3 tsp salt 2 tsp prepared mustard 1 1/2 tsp paprika 1 tsp chili powder 1/2 tsp pepper 1/8-1/4 tsp hot pepper sauce 12-14 sandwich rolls, split | Place meat in a 5-qt slow cooker. Add onions and celery. In a bowl, combine the ketchup, water, lemon juice, Worcestershire sauce, brown sugar, vinegar, salt, mustard, paprika, chili powder, pepper and hot pepper sauce. Pour over meat. Cover and cook on high for 6-8 hours. Remove meat; cool slightly. Shred with a fork. Return to the sauce and heat through. | Sandwiches | 37 | SHREDDED STEAK SANDWICHES From Page | Serve on rolls. 12-14 servings
57: Sandwiches | NORTH CAROLINA PORK BARBECUE Mom's and Stella's recipe contributed by Page | 5 lb pork picnic roast 2 c. cider vinegar 2 tbs pepper 2 tbs sugar Place all ingredients in Dutch Oven. Cook at 225 degrees until meat falls off bone, about 5-6 hours. Remove roast, cut off fat. I place meat in colander and let liquid drain back into dutch oven. Cut meat into desirable size or shred. When finished draining, refrigerate meat. Pour the liquid from the dutch oven into a large container and refrigerate. When cold, skim the fat from the top. Then pour enough of this fat skimmed juice into meat to moisten it. Heat and serve on hamburger buns, topped with a tablespoon of coleslaw and a dash of hot sauce. (I use 2 tbs Worcestershire in cooking and substitute 1 tbs red pepper for 1 of the black) "This is the recipe that Stella always used and when she lost the recipe, she always got replacements of the recipe from our cousin, Barbara Oliver, Red's niece in Williamsburg, Va." | 38
58: Sandwiches | 1 boneless whole pork loin roast (4 lb) 1 can (14 1/2 oz) beef broth 1/3 c. plus 1/2 c. Worcestershire sauce, divided 1/3 c. plus 1/4 c. Louisiana-style hot sauce, divided 1 c. ketchup 1 c. molasses 1/2 c. prepared mustard 10 kaiser rolls, split Cut roast in half; place in a 5-qt slow cooker. In a small bowl, combine the broth, 1/3 cup Worcestershire sauce and 1/3 cup pepper sauce; pour over roast. Cover and cook on low for 8-10 hours or until tender. Remove pork; shred with 2 forks. Drain and discard cooking liquid. Return shredded pork to the slow cooker. For sauce, combine the ketchup, molasses, mustard, and the remaining Worcestershire sauce and pepper sauce. Pour over pork. Cover and cook on high for 30 minutes or until heated through. Serve on rolls. 10 servings | 39 | SLOW COOKER PULLED PORK SANDWICHES From Page
59: Sandwiches | 1. Coat Crockpot slow cooker with nonstick cooking spray, add pork loin. 2. Combine orange juice, lime juice, garlic, salt and red pepper flakes in a small bowl. Pour over pork. Cover, cook on low 7-8 hours or on high for 3 1/2-4 hours. Transfer pork to cutting board and allow to cool. Cut into thin slices. 3. To serve, spread mustard on both sides of rolls. Divide pork slices among roll bottoms. Top with Swiss cheese slice, ham slice, and pickle slices. cover with top of roll. 4. Coat large skillet with nonstick cooking spray and heat over medium heat until hot. Working in batches, arrange sandwiches into skillet. Cover with foil and top with dinner plate to press down sandwiches. Heat until cheese is slightly melted, about 8 minutes. Serve. | 2 lb pork loin roast 1/2 c. orange juice 2 tbs lime juice 2 tbs minced garlic 1 1/2 tsp salt 1/2 tsp crushed red pepper flakes 8 crusty bread rolls, split in half 2 tbs yellow mustard 8 slices Swiss cheese 8 thin ham slices 4 small dill pickles thinly sliced lengthwise | CUBAN PORK SANDWICHES From Shannon | 40
61: SIDE DISHES
62: Side Dish | 1 16 oz pkg frozen mixed vegetables (cauliflower, carrots, etc) thawed and drained 1 can cream of mushroom or celery soup 1 c. shredded Swiss cheese 1/3 c. sour cream 1/4 tsp pepper 1 jar chopped pimientos, drained 1 can Durkee french fried onions | SWISS VEGETABLE MEDLEY From Page | 41 | Mix vegetables, soup, 1/2 cheese, sour cream, 1/2 onions. Put in 1 quart casserole. Cover and bake at 350 degrees for 30 minutes. Top with remaining cheese and onions bake uncovered 5 minutes. Variation: Double with a stir fry frozen vegetable - one with red peppers (leave out pimiento), add on can mushroom or celery soup and try Fiesta nacho cheese soup as the other.
63: 8-10 large baking potatoes 2 c shredded cheddar cheese 16 oz sour cream 1 block cream cheese 1 stick butter 1 lb bacon, cooked crisp and crumbled Milk | CRACK POTATOES From Page | Side Dish | Bake the potatoes in the oven until they are soft. Cube cream cheese and put in large bowl that will be used to mix the potatoes. Cut stick of butter in 2-4 pieces and put in the same bowl. While still hot cut baked potatoes in half lengthwise and scoop out the potato onto the butter and cream cheese. After the pulp of all the potatoes is in the bowl add the sour cream and about 1/2 cup of milk. Mix until smooth, adding milk as necessary. Save part of the bacon and cheese to sprinkle on top and add the rest to the potato mixture.. Mix until bacon and cheese are thoroughly blended in the potato mixture. Put mixture in a large casserole dish and top with cheese and bacon and cover with foil. Bake at 375 degrees for about 1 hour. | 42
64: In skillet, cook onions in butter 5 minutes. Add celery and apple. Cook 5 minutes more. Transfer with slotted spoon to large bowl. In skillet, cook sausage then transfer to same bowl with slotted spoon. Add stuffing, 2 eggs, and chicken broth. (Add more broth if cooking in casserole.) Cook in turkey or hen in casserole at 350 degrees approximately 25 minutes. | 1 1/2 c. butter 2 eggs 2 c. chopped onion 2 c. chopped celery 2 1/2 c. chopped green apple 1 1/2 lb hot/sage sausage 16 oz bag Pepperidge Farm herb stuffing 1 c. chicken broth | Side Dish | 43 | TKGA DRESSING From Page
65: SWEET POTATO BAKE | Side Dish | SWEET POTATO BAKE WITH PECAN TOPPING From Roy | 3 c. sweet potatoes, cooked and mashed 1/4 c. milk 1/3 c. butter, melted 1 tsp vanilla 2 eggs, beaten 1/2 tsp salt Mix mashed sweet potatoes, milk, butter, vanilla, eggs and salt. Spoon into a 1 1/2-quart oiled casserole. TOPPING: 1 c. pecans, chopped 1 c. brown sugar 3 tbs flour 1/3 c. butter, melted 1 c. coconut, optional Combine topping ingredients and sprinkle over sweet potatoes. Bake at 375 degrees for 25 minutes. Serves 6. | 44
66: 1 lb cranberries (5 cups) 12 oz jar orange marmalade 1 c. chopped pecans 1 c. coconut 3/4 c. sugar 1/2 c. water Combine ingredients. Spread in 13x9x2 pan. Bake uncovered at 350 degrees for 30 minutes. Store in refrigerator. Serve warm or cold. | Side Dish | 45 | BAKED CRANBERRY SAUCE From Carol Antill
67: 2 c. of macaroni, cooked al dente 8 oz grated cheese 1-2 eggs 1-2 c. milk | Side Dish | MACARONI AND CHEESE Stella's recipe contributed by Kathy | Grease casserole. Layer macaroni and grated cheese. (you may use less cheese depending on your preference) Beat eggs thoroughly in small bowl with fork. Add a cup of milk to this and mix. Then using fork to pull macaroni from each side of casserole, add milk/egg mixture to each side. Then add rest of milk, more or less, the same way to barely reach level of macaroni. You may sprinkle with paprika to enhance color. Bake at 350 degrees until set (shake casserole to tell) for about 20-25 minutes. If there are pieces of macaroni exposed during baking laying a piece of foil loosely on top will minimize their becoming hard. Note: You can add chopped onion, green or red pepper, black olives, etc. | 46
70: Bottom Crust 1 yellow cake mix 1 large egg, lightly beaten 1 stick butter, melted | PUMPKIN SQUARES From Kathy | Sweets | 48 | Pumpkin Filling 1 8 oz pkg cream cheese, softened 1 15 oz can pumpkin 3 large eggs 1 tsp vanilla extract 1 stick butter, melted 1 tsp cinnamon 1 tsp nutmeg pinch of salt 1 1 lb box powdered sugar | Preheat oven to 350. Lightly spray a 9 x 13 baking dish with Pam. Set aside. Combine cake mix, egg and butter, stir until the mixture forms a ball. Press this mixture evenly into the bottom of the prepared baking dish. Set aside. Combine cream cheese and pumpkin and beat until smooth. Add eggs, vanilla, butter, spices and salt, beating well to incorporate. Slowly add the powdered sugar and beat until combined. Spoon the batter over the cake mix crust. Bake for 25-45 minutes. This is much like cheesecake which will not look completely set in the center when the mixture is done. The center will still be a little soft and wiggly, but will firm up as it cools. Remove to a wire rack to cool and refrigerate until completely chilled. Serve with whipped cream and a sprinkle of cinnamon.
71: 1 1/2 c. low fat granola 1 1/2 c. flour 1/2 c. brown sugar, packed 1 tsp baking soda 1 egg, beaten 2 tbs milk 1/2 c. raisins 1/2 c. chopped nuts 1/2 c. margarine | GRANOLA GEMS From Roy | 49 | Sweets | Sweets | Preheat oven to 350 degrees. Mix together cereal, flour, and sugar; cut in margarine until lumps are equal in size to granola clusters. Dissolve baking soda in milk and beaten egg. Blend all together with nuts and raisins. Roll into small balls or drop by teaspoon on greased cookie sheet, 2 inches apart. Bake for 11-14 minutes, until golden brown. Yield: 3 dozen
72: 1 c. sugar 2 c. dark brown sugar, packed firmly 1 c. whipping cream 2 c. pecan pieces 1/4 c. butter 1 tbs vanilla Pinch of salt Combine the sugars and cream in a large saucepan. Cook slowly, stirring constantly, at least 15 minutes, and bring to the soft ball stage (234-238 decrees on a candy thermometer). Add pecans and cook a little longer, stirring constantly. Remove from heat. Add butter, vanilla, and salt. Beat until mixture looks sugary around edges of pan. To speed the process, put saucepan in cold water. Place wax paper on wooden or metal surface. Drop candy from spoon onto paper Note: If pralines run and do not set when dropped on paper, they have not been cooked long enough. Scoop up candy, cook a little longer, beat and try again. Cool before removing from paper. | CREAMY PRALINES From Roy | Sweets | 50
73: 1 c. butter 1/2 c. chunky peanut butter 1/2 c. peanuts, chopped 2 1/2 c. graham cracker crumbs 1/2 c. coconut 1 tbs vanilla _____ 1 box powdered sugar 2/3 c. paraffin wax 1 6 oz package of chocolate chips Mix ingredients through vanilla together. Combine the powdered sugar, wax, and chocolate in the double boiler until chocolate melts. Dip peanut butter balls into chocolate and place on wax paper to harden. Store in airtight container | Sweets | PEANUT BUTTER BALLS From Roy | 51
74: 1 box (18.5 oz) German Chocolate Cake Mix 1 c. finely chopped pecans 1/3 c. evaporated milk 1/2 c. evaporated milk (additional) 1/2 c. butter, melted 60 whole caramels, unwrapped 1/3 c. semi-sweet chocolate chips 1/4 c. powdered sugar In large bowl, mix together cake mix, chopped pecans, 1/3 c. evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick. Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8-10 minutes. Remove pan from oven and set aside. Melt caramels in a double boiler with additional 1/2 c. evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel. Turn out the remaining dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips. Bake for 20-25 minutes in preheated 350 degree oven. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. | Sweets | 52 | KNOCK YOU NAKED BROWNIES From Taylor
75: Sweets | 2 c. butter, softened 1 c. confectioners' sugar 2 tbs water 4 tsp vanilla extract 4 c. all-purpose flour 2 c. chopped pecans Additional confectioners' sugar In large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. Roll dough into 1-in balls. Place on ungreased baking sheets and flatten with fingers. Bake at 300 degrees for 20-25 minutes or until bottom edges are golden brown, Cool on wire rack. When cool, dust with confectioners' sugar. Yield: about 5 dozen I seriously considered what I could submit. I decided to give you my favorite cookie and one I used to bring to family Christmas gatherings when the nieces and nephews were younger. | 53 | PECAN SANDIES COOKIES From Pat Murphy
76: Sweets | 3 eggs, well beaten 1 tsp vanilla extract 1 c. brown sugar 2 1/2 c. flour 1 tsp cinnamon 2 c. oatmeal | Combine eggs, raisins, and vanilla and let stand for 1 hour. Cream together butter and sugars. Add flour, salt, cinnamon, and soda to the mixture. Mix well. Blend in egg-raisin mixture, oatmeal, and chopped nuts. Dough will be stiff. Drop by heaping teaspoons onto ungreased cookie sheet or roll into small balls and flatten slightly on cookie sheet. Bake at 350 degrees for 10-20 minutes or until lightly browned. Note: Delicious. Secret is soaking the raisins. | THE BEST OATMEAL COOKIES From Kathy | 1 c. raisins 1 c. butter 1 c. white sugar 1 tsp salt 2 tsp baking soda 3/4 c. chopped pecans | 54
77: 2 c. flour 1/2 tsp salt 2 c. oats 2 tsp vanilla 1/3 c. peanut butter 2 c. chocolate chips 1 c. white chocolate chips 1 c. chopped nuts 2 c. raisins* | Sweets | JUNK-IN-THE-TRUNK COOKIES From Kathy | *omit the dried fruit and replace it with other chopped candy bars if you like. Cream butter, peanut butter, sour cream, and sugar. Add eggs and vanilla. Mix well. Gradually add in flour and baking soda, mixing well. Stir in remaining ingredients. Using ice cream scoop, drop dough onto cookie sheet 2" apart. Bake for 9-11 minutes or until lightly browned in a 375 degree oven. Note: Be sure to give plenty away I made up this recipe when Kallan had a ton of leftover Easter chocolate. | 55 | 1 tsp baking soda 2 c. sugar 2 eggs 1 stick butter 1/3 c. sour cream 2 c. any milk chocolate candy, chopped coarsely 1 c. coconut 1 c. dried cranberries or cherries*
78: 1 prepared pie crust (almost done) Cream: 1/3 c. butter and 1/3 c. brown sugar Add 1/3 c. chopped walnuts or pecans Spread on bottom of partly baked pie crust. Bake until done - about 5 minutes Combine: 3/4 c. sugar 1 envelope unflavored gelatin 1 tsp salt 1 tsp ginger 1 1/4 tsp cinnamon 1/2 tsp cloves 1/2 tsp nutmeg Stir in 4 egg yolks, 1 1/2 c. pumpkin, and 3/4 c. milk. Cook in double boiler 15 minutes. Chill until set. Beat egg whites, add 1/4 c. sugar until stiff. Fold in pumpkin mixture. Also beat until fluffy. Spoon into pie shell. Top with 1 c. whipping cream and nut halves. | Dessert | Sweets | PUMPKIN CHIFFON PRALINE PIE Ralph and Sue Neal's recipe contributed by Kathy | 56
79: 1 c. Crisco 1 c. brown sugar 1 c. white sugar 2 eggs 1 1/2 c. sifted flour 1 tsp soda | Sweets | 1/2 tsp salt 1/2 tsp vanilla 2 c. oats 1 c. coconut 1 c. pecans 6 oz chocolate chips | Heat oven to 350 degrees. Place shortening, sugars, and eggs in mixing bowl. Beat thoroughly. Sift together flour, soda, and salt. Mix thoroughly with Crisco. Stir in vanilla and oats. Add pecans, coconut, and chocolate chips. Drop from teaspoon onto greased cookie sheets 2" apart. Bake 12-15 minutes. Cool about 2 minutes, then remove from cookie sheet. Yield: 5 1/2 dozen | FOUR IN ONE COOKIES From Bonney Bott | 57
80: 2 c. flour 2 c. sugar 1/4 tsp salt 1/2 c. buttermilk 1 tsp soda 2 eggs | Sweets | Sift flour, sugar, and salt together. Add buttermilk, soda, eggs, vanilla, and cinnamon. Melt and bring to a boil the following: cocoa, water, butter, and Crisco. Mix together. Put in greased and floured pan and bake at 350 degrees for 30 minutes. Spread on Chocolate Sheet Cake icing as soon as cake is done. | CHOCOLATE SHEET CAKE From Bonney Bott | 58 | 1 tsp vanilla 1 tsp cinnamon 4 tbs cocoa 1 stick butter 1/2 c. Crisco 1 c. water
81: Sweets | 59 | CHOCOLATE SHEET CAKE ICING From Bonney Bott | 4 tbs cocoa 6 tbs milk 1 stick butter 1 box powdered sugar 1 tsp vanilla 1 c. pecans | Melt cocoa, milk, and butter in a medium sauce pan. Boil and remove from heat. Add powdered sugar, vanilla, pecans. Spread on hot Chocolate Sheet Cake as soon as cake as done | Sweets
82: 1 c. sugar 1/2 c. flour 1/4 tsp salt 3 c. milk 4 egg yolks | Sweets | 60 | COCONUT MERINGUE PIE From Bonney Bott | 3 tbs butter 1 1/2 tsp vanilla 1 c. flaked coconut 1 baked pie shell | In a medium saucepan, combined sugar, flour and salt over a medium heat. | Gradually stir in milk. cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 3 minutes more. Remove the pan from heat. Separate eggs. Beat the yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return egg mixture to saucepan and bring mixture to a gentle boil. Cook and stir 3 minutes. Remove pan from heat. Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool. Cover and chill or serve immediately. | Meringue: 4 egg white 1/4 c. sugar 1/4 tsp cream of tartar 1/2 tsp vanilla | Meringue: Beat egg whites until they form stiff peaks. Add sugar, vanilla, cream of tartar. Beat until mixture peaks. Put meringue on pie and sprinkle with coconut and lightly brown in oven.
83: Sweets | 61 | CHOCOLATE CHOCOLATE CHIP CAKE From Page | 1 box yellow cake mix 1 box chocolate instant pudding 4 eggs 8 oz sour cream 1/2 c. oil 8 oz chocolate chips Mix above ingredients well. Coat bundt pan well with vegetable oil spray. Pour batter in pan. Bake at 350 degrees for 45-55 minutes (55 best). Remove cake when toothpick comes out clean. Let sit for 10 minutes, then remove from pan. Do not let it sit longer or it will not come out of the pan. Note: This is great heated up with ice cream on top.
84: 8 oz package cream cheese 1/4 c. sugar 1/2 tsp vanilla 3 eggs 1 c. evaporated milk 1 1/4 c. canned or cooked pumpkin 1/2 c. sugar 1 tsp cinnamon 1/4 tsp each ginger and nutmeg Dash of salt Combine cream cheese, sugar, and vanilla. Add 1 egg, mix well. Spread mixture on bottom of unbaked pie shell. Combine pumpkin, sugar, cinnamon, ginger and nutmeg, and salt. Mix well. Blend 2 slightly beaten eggs, 1 cup evaporated milk, and carefully pour over cheese mixture. Bake at 350 degrees 65-70 minutes or until done. Cool. This has been our favorite holiday dessert for about 30 years. | Sweets | 62 | PIE IN THE SKY From Page
85: Crust: 1 stick margarine (softened) 1 c. flour 1/2 c. sliced almonds Mix the above. Press in 9 x 13 pan. Cook in 350 degree oven for 20 minutes. Cool. Next: Mix 8 oz cream cheese, 1 c. powdered sugar, 1 c. Cool Whip (from 12 oz size). Spread on cooled crust. Continue: Mix 2 small packages instant lemon pudding with 3 cups milk. Mix about 3 minutes. Spread on cheese layer. Add remaining Cool Whip on top. Refrigerate. Before serving: Score top into squares. In each square lay almond slices in this design. Very pretty!! | LEMON LUSH From Nancy Barbour | Sweets | Sweets | 63
86: Sweets | 1 pineapple 1 c. sugar 1/2 c. water 1/4 c. Triple Sec 1/4 c. lime juice Grated zest of orange | Cut pineapples into halves lengthwise. Scoop out pulp w/ sharp knife, reserving she shells. Cut pulp in bite size pieces. Combine sugar and water in saucepan. Boil. Stir. Dissolve sugar. Remove from heat, add Triple Sec, lime juice, and orange zest. Mix well. Combine with chopped pineapple in a bowl. Cover. Chill. Chill shells too. 8 or more hours. Spoon marinated pineapple into shells. Serve. OMG! Yum! | PINEAPPLE VICTORIA (alcoholic) From Nancy Barbour | 64
87: Sweets | ARCHIE'S LOBSTER HOUSE PECAN PIE From Nancy Barbour | Mix together 2 c. of sugar and 1 1/2 rounded tablespoon of flour. Add half a pound (2 c.) pecans (chopped). Add 9 eggs and 1/2 teaspoon vanilla. Stir and mix thoroughly, but do not beat. Now the sweet stuff: 1 cup white Karo syrup, 1 cup maple syrup. Add a stick of butter (You may want to melt the butter.) Mix well. Pour in pie shell. Top with whole pecans. 1 hour at 325 degrees. | 65
88: Sweets | 1/2 c. butter, soft 1/2 c. sifted powdered sugar 1 c. all-purpose flour 3 tbs butter 1/2 c. packed brown sugar 1 tbs water 3/4 tsp lemon juice 3/4 c. sliced almonds 3/4 tsp vanilla | BROWN SUGAR ALMOND BARS From Carol Antill | Cream together butter and powdered sugar with a mixer. Add flour and mix well. Pat into an ungreased 9 x 9 pan. Bake at 350 degrees for 12-15 minutes (keeping close watch as not to get too brown.) Melt 3 tbs butter, add brown sugar, 1 tbs water and 3/4 tsp lemon juice. Bring to a boil stirring constantly. Remove from heat and stir in almonds and vanilla. Spread over crust. Bake 15-20 minutes (again check as not to over-brown). Cut into bars while still warm. Makes 2 dozen. | 66
89: 1 c. (heaping) flour 1/2 c. melted butter 3 1/2 tbs powdered sugar 1 qt strawberries 1 c. sugar 3 tsp cornstarch | STRAWBERRY PIE From Carol Antill | Sweets | 67 | Blend flour, butter and powdered sugar; press into a 10" pie plate with fingers. Spread to the edge. Bake at 350 degrees until slightly brown, about 20 minutes. (watch carefully) Wash and drain berries. Add sugar and cornstarch to half the berries; boil until clear and thick. Place other half of berries in the crust and pour cooled berries over berries in crust. Refrigerate until cool. Add whipped cream as pie is served.
90: RUSTIC PLUM TART From Nancy Taylor | Sweets | 68 | Parchment paper, cooking spray 1 1/2 lbs plums, sliced 1/2 c. sugar 1/3 c. plum preserves 1 tsp vanilla extract | 1. Line baking sheet with parchment paper; coat parchment paper with cooking spray. Preheat oven to 350 degrees. 2. Stir together plums and next 4 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally. 3. Unroll pie crust on prepared baking sheet. Roll into a 12-inch circle. 4. Drain plum mixture, reserving liquid. Toss plums in flour. 5. Mound plums in center of pie crust, leaving a 3-inch border. Fold pie crust border up and over plums, pleating as you go, leaving an opening about 5 inches wide in center. 6. Stir together egg and 1 tbs water. Brush pie crust with egg mixture, and sprinkle with 1 tbs sugar. 7. Bake at 350 degrees for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes. 8. Meanwhile, bring reserved plum liquid to a boil in a small saucepan over medium heat. Boil 1-2 minutes or until slightly thickened. Let cool slightly. Brush or drizzle 1-2 tbs hot plum liquid over exposed fruit in center of tart. Serve immediately with remaining plum syrup, and, if desired, Sweet Cream Topping. Sweet Cream Toping: Stir together 1/2 c. sour cream and 2 tsp brown sugar. Cover and chill 2 hours before serving. Stir just before serving. | 1/4 tsp ground allspice 1/2 (15 oz) package refrigerated pie crusts 1 tbs all-purpose flour 1 large egg 1 tbs sugar
91: 1/4 c. fresh lime juice 3 tbs sugar 1 tbs seeded and minced jalapeño pepper 2 mangoes, peeled and sliced 3 large peaches, peeled and sliced 3 c. sliced assorted plums 1 tbs chopped fresh mint 1 tbs chopped fresh cilantro | MANGO TANGO From Nancy Taylor | 69 | Sweets | Sweets | Stir together first 3 ingredients in a large bowl until sugar dissolves. Add mangoes and next 4 ingredients, tossing to coat. Cover and chill 2-6 hours.
92: 1 9" pie shell 1 c. white sugar 1 c. light corn syrup 1/2 c. butter 4 eggs, beaten | CHOCOLATE BOURBON PECAN PIE From Nancy Taylor | Sweets | 70 | 1. Preheat oven to 325 degrees 2. In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly. 3. In a large bowl combine eggs, bourbon, vanilla, and salt. mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell. 4. Bake in preheated oven for 50-55 minutes, or until set and golden. may be served warm or chilled. | 1/4 c. bourbon 1 tsp vanilla 1/4 tsp salt 6 oz semisweet chocolate chips 1 c. chopped pecans
93: 25 | 71