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Tastes of Home

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S: Tastes of Home

FC: Just Like Home | Tastes of Home

1: Tastes of Home | For Mama & all the cooks who made the . . . | Saying Grace | Compiled by Margaret Kiser Hart & Ellen Kiser Bollman

2: Menu | Ma Adams's Tablecloth

3: Alabama Biscuits | Dissolve yeast in slightly warmed buttermilk. Mix with dry ingredients and butter. Knead 20-30 times. Roll to 1/2 inch. Butter pan. Cut and place in pan. Spread with melted butter. Add next layer. Spread with melted butter. Cover and let rise 1-2 hours. Bake 12-15 minutes at 375. | 2 & 1/2 cups bread flour 1/2 tsp. salt 1/2 tsp baking soda 4 Tbsp. sugar 6 Tbsp. butter (melted) + extra to coat 1 pkg. dry yeast 1 cup buttermilk | 1 cup cornmeal 1 cup flour 2 Tbsp. brown sugar 1 tsp. salt 1/2 tsp. baking soda 1 tsp. baking powder 2 eggs, well beaten 1/4 cup melted shortening 1 cup buttermilk (or milk “soured” with a small amount of vinegar) | Sift flour, salt, baking powder and baking soda together. Mix with cornmeal. Combine shortening, sugar and eggs. Add milk and combine with dry ingredients. Beat until smooth. Heat well oiled cast iron pan in oven. Fill pan 2/3 full. Bake 25-30 minutes in hot oven (425). | Cornbread

4: 2 cups flour 2 Tbsp. shortening (Crisco) 3/4 cup very cold water Vegetable Oil Honey, powdered sugar or cinnamon and sugar. Combine flour and baking powder. Cut into shortening. Add cold water a little at a time. Mix with a fork until it forms a ball. Knead for one minute. Divide the dough in half, roll to 1/2 inch thickness. Cut into 2 inch squares. Deep fry in 2 to 3 inches (depth) preheated oil (375 degrees). Turn often to puff the pastry. Serve warm with choice of topping. | Indian Fried Bread (Sopa pillas) | Preheat oven to 350 degrees Sift together: 1 3/4 cup of all purpose flour 1 tsp. double acting Baking Powder 1 tsp. baking soda 1/4 tsp. salt 1/2 tsp. cinnamon 1/4 tsp. ground cloves 1/4 tsp. nutmeg In a large bowl, beat until light and fluffy: 1 1/3 cups of sugar 1/3 cup of shortening (I use butter) 2 eggs Add and beat in: 1 cup canned pumpkin Now add the dry ingredients in 3 additions, alternately with: 1/3 Cup milk 1/2 tsp. vanilla Do not over beat. Fold in: 1/2 cup coarsely chopped nuts 1/3 cup raisins or chopped dates Pour batter into greased bread pan. Bake about one hour or until bread tests done. | Pumpkin Bread

6: Menu

7: Family Favorites | Cream together : 2 8 oz packages cream cheese Fold in: 1 12 oz tub Cool Whip, thawed 1-2 Tbsp. cherry Jello powder Add : 1 can fruit cocktail (drained) 1 can crushed pineapple (drained) 1 can mandarin oranges (drained) Mini marshmallows, 1-2 hands full Mix thoroughly. Keep refrigerated. | Grandma Kiser's “Pink Junk” ( Heavenly Hash) | Wash and dry potatoes. Leaving the skin on, slice in thin slices. Heat two to three inches (depth) of Canola Oil in a heavy skillet. Add potatoes to hot oil. Fry until golden brown. Turn the potatoes over to get even browning. Drain on paper towel. Serve. | Fried Potatoes | 10 medium size flour tortillas Canola Oil 1 can mild green chilies, diced and drained 3 cans enchilada sauce, to taste Chopped green or sweet onion Salt/ pepper 2 lbs. ground beef Shredded cheddar cheese (the fiesta blend works well) Diced tomatoes Sour cream Shredded lettuce Refried beans In a large sauce pan brown the beef, & onion . Add salt & pepper. Add the chili peppers or set aside for individual topping. Also add about 1/3 can of Sauce. Cook for a few more minutes and set off heat. In a large skillet heat oil over medium heat lightly brown tortillas one at a time. As you remove each tortilla, place in an oiled 9 x 13 baking pan. Put a large spoonful of meat and a handful of cheese in the center of the tortilla and roll up. (The tortilla will be hot). Repeat this process until all tortillas are in the baking pan. Pour remaining cans of sauce over the top of the enchiladas. Top with cheese and bake in a 350 degree oven for approximately 30 minutes until cheese is melted and bubbling. Set out of the oven let rest for 5 or 10 minutes. Cut to serving sizes. Provide lettuce, tomatoes, onions, sour cream, cheese, salsa etc as toppings. Heat refried bean to serve as a side dish. | Maggie's Enchiladas

8: 2 lbs dried beans Onion Sliced carrots Ham bone or Ham chunks Yellow mustard Salt & Pepper Wash and drain the beans thoroughly. Check for dirt and small stones. You can soak the beans overnight covered with water to shorten cooking time. Drain the beans and place in a large stew pot for stove top or use a slow cooker. Add onion, ham, carrots, mustard, salt and pepper. Cook over medium heat stirring often until beans are soft. You may add more water as they cook to make a good amount of broth. Serve with chopped onions and corn bread. | Mamaw Kiser's Pinto Beans | 2 cans French cut green beans or (one package frozen, thawed)) 1 can Golden Mushroom soup 1/2 cup Miracle Whip 1/4 cup low fat sour cream 1 Tbsp. Worcestershire Sauce Salt/pepper to taste Optional: dash hot sauce or Creole seasoning for heat 1/2 cup shredded cheese (any kind) 1 can French’s Fried Onions Mix soup, Miracle Whip, sour cream, Worcestershire Sauce, and seasonings. Fold into green beans. Add 2/3 can fried onions (and cheese, if using) and fold into green bean mixture. Pour into 9x13 casserole dish. Bake at 350 for 35 minutes. Remove from oven and top with remaining fried onions (and a little extra cheese, if desired). Return to oven for 5 minutes to brown onions. | Aunt Elly’s Green Bean Casserole | Cut kernels from ears of corn with a sharp knife. Leave base of kernel on the ear and scrape again. This helps to thicken the corn naturally. Melt a few spoons of butter in a heavy skillet. Don’t brown the butter). Add the corn. Keep stirring as it cooks. Add a small amount of cream or Half & half. Cook until mix thickens. Taste a kernel for doneness. Salt & pepper to taste. | Grandma Kiser’s Fresh Creamed Corn

9: 3 dozen oysters, drain and reserve 1/4 cup liquor 3 cup coarsely crushed saltines 2/3 cup melted butter 1/2 cup Half and Half Salt and pepper Dash of hot sauce (optional) Grease casserole with butter. Mix crackers and melted butter. Layer 1/3 cracker mix on bottom, followed by 1/2 of oysters (salt and pepper), followed by 1/3 cracker mix, followed by 1/2 of oysters, followed by remaining cracker mix. Mix liquor with cream. Add hot sauce, if desired. Pour mixture over casserole. Add more Half and Half if not fully covered. Bake at 350 degrees for 25-30 minutes until lightly browned. | Scalloped Oysters | Medium head of leafy lettuce (spring, red top or mix the 2) Green onions, chopped 4 or 5 slices bacon White vinegar Sugar Salt/pepper Wash the lettuce leaves and set on paper towels to dry. In a 9 inch skillet, fry the bacon until crisp. Drain on paper towels to cool. Set the grease aside in the skillet. Tear lettuce leaves in half or thirds and put in a medium size salad bowl (do not use a plastic bowl). Salt and pepper the lettuce, sprinkle approximately 1/4 cup of sugar over lettuce, crumble bacon over top, and add onions. Reheat the bacon grease over medium heat. Do not get it too hot. Add approximately 1/4 cup of vinegar (the mixture will sizzle and pop) and cook until caramel colored and bubbling. This happens very fast. Turn off heat. Drizzle the hot oil mix over the lettuce and lay the skillet on top of the bowl to let the lettuce wilt for a few minutes. Serve immediately. | Wilted Lettuce

10: Slice firm, green tomatoes into thin slices. In a shallow bowl, mix corn meal, a small amount of flour, salt and pepper. Heat one to two inches (depth) of Canola oil in a heavy skillet. Dredge tomato slices in corn meal mix. Fry in hot oil until light brown. Drain on paper towel. Serve. | Fried Green Tomatoes | Skinless, boneless chicken breasts or breast tenders 1/2 cup cornmeal 1/4 cup flour 1/4 cup Parmesan cheese Salt, pepper, garlic powder, paprika, and Creole seasoning to taste. Grease sheet pan lightly with olive oil. Place all dry ingredients in a plastic or paper bag. Add chicken and shake to coat (coating will be light). Place chicken on pan in a single layer. Lightly drizzle with olive oil and/or dot with butter. Bake at 375 for 40 minutes or until brown and juices run clear. Turn halfway through cooking. | Aunt Elly’s Oven Fried Chicken | 1/2 lb. ground beef 1/2 lb. sweet Italian sausage 1 medium onion, chopped 2-3 cloves garlic, chopped 1 can Hunt’s diced tomatoes with basil, garlic, and oregano 1 can tomato sauce 1 Tbsp. tomato paste Salt and pepper to taste 1 15 oz. container ricotta cheese 2 eggs, beaten 2 cups (about 8 oz.) mozzarella cheese (reserve cup) cup Parmesan cheese (reserve 1/4 cup) 1 Tbsp. oregano 1 Tbsp. basil (or Italian seasoning) Brown beef, sausage, onion and garlic in a large skillet. Add diced tomatoes, tomato sauce, and tomato paste. Season with salt and pepper. In a bowl, combine ricotta, eggs, mozzarella, and Parmesan. Stir in herbs. Lightly grease a 9x13 glass baking dish with olive oil. Begin to assemble lasagna: Spread a small amount of meat sauce over bottom of baking dish. Layer lasagna noodles, cheese mixture, meat sauce. Repeat layers, ending with a layer of noodles topped with meat sauce. Top with reserved cheeses. Cover with aluminum foil and bake for 45 minutes at 350. Uncover and continue to bake 15 minutes. Remove from oven and let stand 10 minutes before serving. | Aunt Elly's Lasagna

11: Menu | Celebrate with | Dessert!

12: Menu

13: 11/2 cup Wesson Oil 2 cups sugar 4 eggs, well beaten 2 cups flour 2 tsp. cinnamon 2 tsp. baking soda 2 tsp. baking powder 1 cup chopped pecans 3 cups grated carrots Mix oil and sugar, beat well. Add eggs. Sift flour, spices, baking soda, and baking powder together. Add to egg mixture. Add nuts and mix. Gradually add carrots in small amounts. Bake 1 hour in moderate oven (350) | Aunt Mamie's Carrot Cake | Granny Fite’s Blackberry Cake | 1/2 cup butter 1 1/2 cup sugar 1 tsp. nutmeg 1 tsp. cinnamon 1 egg 1 cup buttermilk 1 tsp baking soda 2 cups of flour 1 cup of fresh blackberries or black berry jam 1 cup of pecans Cream the butter, sugar, cinnamon and nutmeg. Add egg, mix. Add baking soda to the buttermilk. Mix alternately with flour into the butter mix. Add fresh blackberries or jam and pecans. Bake 350 degrees in greased and floured tube pan for 35 to 45 minutes. Cool and ice with caramel icing. | 3/4 cup butter milk 1 1/2 cups lightly packed dark brown sugar 1/8 tsp. baking soda 1 tbsp. butter Combine butter milk and brown sugar in a sauce pan. Cook to soft ball stage (forms ball when places in cold water. Stir often. Remove from heat and stir in baking soda and butter. Cool . Beat until spreading consistency. | Granny Fite’s Carmel Icing | 1/2 cup of butter (1 stick, room temp.) 8 oz of cream cheese (1 pkg., room temp.) 2 - 3 cups of powdered sugar 1 tsp. of vanilla extract Mix the butter and cream cheese. Add the vanilla and mix. Slowly add the powdered sugar. Keep adding until you get to desired thickness. | Cream Cheese Icing

14: 2 cups sugar 1 cup butter 2 eggs 1 tsp. baking soda 3 tsp. baking powder 6 cups sifted flour 1 tsp. salt 1/2cup buttermilk 1 tsp. vanilla Cream sugar and butter; add eggs one at a time, beating well after each addition. In a separate bowl, combine dry ingredients; add alternately to batter with the buttermilk and vanilla. Mix thoroughly. Divide batter into 6 equal portions. Pat batter into 6 greased 9 inch pans. Bake at 450 degrees for 10 to 15 minutes. Cool layers. Apple filling 1 pound dry apples 1 cup brown sugar 1/2 cup white sugar 2 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. allspice Cover apples with water and cook until tender. Mash the apples, add remaining ingredients. Mix and spread onto each of the layers except for the top. Stack. Let cake stand for 12 hours before serving. You can substitute black berry preserves, apple butter, etc for filling. | Aunt Nadine’s Old Fashioned Stack Cake | Preheat oven to 375. Use 9x9 inch pan. Sift together: 1 1/2 cups sifted all purpose flour 3/4 tsp. salt 2 tsp. double –acting baking powder Cream until soft in large bowl. 1/4 cup butter (1/2 stick) Add to cup sugar gradually and cream until light. Beat in: 1 egg 2/3 cup milk 1/2 tsp. vanilla Add the sifted ingredients to the butter mixture. Spread in a greased pan. Top with: Brown sugar mixed with oatmeal, a spoonful of flour, cinnamon and nutmeg, and pecans or walnuts. Dot with butter. Bake about 25 minutes. | Quick Coffee Cake

15: For a 2 crust pie: 2 cups all-purpose flour 1 tsp. salt Measure and combine: 2/3 cup chilled Crisco shortening 2 Tbsp. chilled butter Cut half of the shortening into the flour mix with a pastry blender or use your fingers until it has the texture of cornmeal. Cut the remaining half coarsely into the dough until it is pea size. Sprinkle the dough with 4 Tbsp. of very cold water. Blend the water lightly into the dough. You may lift the ingredients with a fork, allowing the moisture to spread. If needed, add 1 tsp. to 1.Tbsp. more water. When you can gather the dough into a smooth ball, divide the dough in half. Place on a floured surface. Roll the dough from the center out, lifting the roller to roll different directions. Don’t push to and fro (this stretches the dough). Roll to 1/8 in. thickness or less. Place carefully in a 9 inch pie pan. (If it should tear, repair with your fingers - do not roll again). Repeat with top crust. | Basic Pie Dough | For one pie topping: 3 cold egg whites 1/4 cup sugar (approximately) 1 tsp. vanilla Place egg whites in a medium mixing bowl and beat on high until they start getting foamy. Add vanilla. Start adding sugar a little at a time, beating continuously until egg whites turn white and start forming soft peaks. Spoon on top of pie and brown in 400 degree oven for 1 minute or less - check often. | Meringue

16: 3/4 cup brown sugar 5 Tbsp. flour 1/2 tsp. salt 2 cups milk 2 egg yolks, lightly beaten 2 Tbsp. butter 1 tsp. vanilla 1 pre-baked pie shell Combine sugar, flour and salt. Slowly stir in milk. Cook in the top of a double boiler over boiling water until thickened. Stir constantly. Cover. Cook 10 minutes longer, stirring occasionally. Add a small amount of hot mixture to egg yolks, stirring rigorously. Add yolks and mix back to pot and cook 1 minute longer. Stir in butter and vanilla set to cool. Place filling in pastry shell and top with whipped cream or meringue. | Grandma Kiser's Butterscotch Pie | 1 baked pie crust 1 cup sugar 1/2 cup All Purpose flour 1/2 tsp. salt 2 cups of milk 2 oz. cut up unsweetened chocolate 3 egg yolks 2 Tbsp. butter 2 tsp. vanilla In the top of a double boiler combine sugar, flour and salt. Add milk and chocolate. Stir and cook over hot boiling water for about 10 minutes until mixture thickens. Remove from heat. Slightly beat the egg yolks Stirring well, add half of the hot mix to the egg yolks. When smooth, return egg mixture to the rest of pudding and cook until thickened. Remove from heat and stir in butter and vanilla. Cool slightly. Pour into prepared crust. Top with Meringue. | Grandma Kiser's Chocolate Pie

17: Menu | Sweets!

18: Menu

19: 2 cups sugar 1/2 cup milk 6 Tbsp. Hershey’s baking cocoa 1 stick butter Boil first 4 ingredients for 3 minutes. Remove from heat and add: 3 cups oatmeal 1 cup peanut butter 1 tsp. vanilla Drop by rounded tablespoons onto waxed paper. Let set until they harden. Makes about 24 cookies. | Chocolate No Bake Quick Oatmeal Cookies | 2 cups white sugar 3/4 cup evaporated milk Dash salt Combine above ingredients in a heavy sauce pan. Heat over medium heat, stirring occasionally. When mixture starts to boil, stir more often. Test for soft ball stage (use very cold ice water to test). Soft ball stage is when mix forms a sticky soft ball between your fingers. Remove from heat. Quickly add to cup chocolate chips, cup peanut butter, 1 tsp. vanilla and 2 Tbsp. butter. Mix/beat until mixture thickens. Pour into greased 8x8 or 9x9 inch pan to set. Cut into squares. For Peanut butter fudge add 1 cup peanut butter in place of chocolate chips. | The Fudge | 2 cups soft bread cubes 3/4cup sugar 2 cups milk 1/4tsp. ground cinnamon 1/4 tsp. nutmeg 1/8 tsp. salt 1 tsp. vanilla 3 eggs beaten Combine all ingredients. Pour into a lightly greased 9x9 inch pan. Bake at 350 degrees until pudding is set and top is light brown. Serve warm or cold with warm vanilla pudding, cream or whipped cream. | Saucy Bread Pudding

20: 1 cup white sugar 1 cup brown sugar 1 cup butter 2 eggs 3 cups old fashioned oatmeal 2 cups flour 1/2tsp. salt 1 tsp. baking powder 1/2tsp. baking soda 1 tsp. vanilla Cinnamon, Nutmeg, raisins, and nuts can also be added. Cream sugars with butter until light and fluffy. Beat in eggs and vanilla. Stir in oatmeal. In a separate bowl sift together flour, salt, baking powder and soda. Work into oatmeal mixture. Drop by rounded teaspoon onto ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until light golden brown. Makes approx. 4 dozen cookies. | Grandma Kiser’s Chewy Oatmeal Cookies | 3 2/3 cups all purpose flour 1 1/2 tsp. baking powder 1 1/4 tsp. baking soda 3/4 tsp. salt 1 cup butter 1 1/4 cup firmly packed brown sugar 1 cup white sugar 2 eggs 2 tsp. vanilla 1 12 oz. package dark chocolate chips or mix chocolate with white vanilla chips Sift flour, baking powder, baking soda and salt. Set aside. Beat butter and sugars together with a mixer until very light, about 5 minutes. Add eggs one at a time, mixing well. Add vanilla. On slow mixer speed, add flour. Mix until just combined. Don’t over mix. Add chocolate chips. Stir in by hand. Drop dough by tablespoons onto cookie sheet. Bake in preheated 350 degree oven for 12 to 15 minutes until light golden brown. Makes about 4 dozen cookies. | Chocolate Chip Cookies

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  • By: Ellen B.
  • Joined: over 10 years ago
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  • Title: Tastes of Home
  • Family Recipes
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  • Published: about 8 years ago