S: FloLine Family Cookbook 2011
BC: with love
FC: The Flo-Line Family Cookbook
1: This cookbook is inspired by all of the talented cooks in the family.
2: Family cookout! | Michelle Pope | Five Can Soup | 1 can corn 1 can kidney beans 1 can mixed vegetables 1 can Minestrone soup 1 can rotel tomatoes (choose hotter variety for more spicy soup) *****Don't drain cans***** Dump cans in pot and season to your taste. Serve with crackers. Easy and low-fat soup.
3: Michelle's Pinch Kale and Sausage Soup 2 tbsp olive oil 2 lbs of sausage (any kind) 1 med onion 2 cans diced tomatoes (drained) 3 cans Northern beans (drained) 1 bay leaf 2 pinches of black pepper 1 pinch of sage 3 pinch of basil 3 pinch garlic powder 1/2 teaspoon minced garlic 64 oz vegetable broth Heat pan until hot. Pour 2 tblsp cold olive oil. Saute onion and garlic until lightly brown. Pour in tomatoes, bay leaf, pepper, sage, basil, and garlic powder. Simmer until most liquid gone. Fully cook sausage in seperate pan. Combine cooked sausage (don't drain; include oil from sausage) with tomato mixture. Pour in vegetable broth. Place washed kale on top and cover. Simmer for about 30 minutes until kale is wilted. Add beans and cook for additional 10 min. Season w/ additional salt and pepper to taste. Wonderful w/ garlic bread and a salad. | MP
4: Mark and Karla's Black Bean Soup Ingredients: 1 cup of black beans 1medium green bell pepper thinly sliced medium onion thinly sliced 1 cans Rotel 2 cans of chicken broth 2 cups of water 1 cup corn cup fresh minced cilantro (optional) 1 TBS cumin 1 -2 cloves of garlic, minced 1 TBS Chili powder (optional) Salt and pepper to taste Directions: Soak beans in water overnight to soften them a bit. The next day, rinse them well. Combine beans and chicken broth and bring to a boil. Once beans are boiling add some salt and bring heat down to med.-low heat for about 30 – 45 min. **Cooking time may vary for beans, but when the beans are no longer hard, they are done. While beans are cooking, sauté minced garlic, bell peppers and onions in another pan. Once bell peppers and onions are soft, add corn, and rotel. Add salt, pepper, cumin, and chili powder bring to a bubble and set aside. Once beans are cooked, add veggie mixture and cilantro. Add more water and bring to a boil.
5: Rosalinda Obispo's Albondigas Ingredients: 1lb. ground beef 1 boiled egg (chopped) 1 Tbs. onion 3 Bay leaves 1 Tbs. garlic 4 Chiles serranos 3 large tomatoes 4 Cups water (for broth) 5 tsp. mint (chopped) Salt to taste 5 Tbs. cooked rice 1 dozen tortillas Directions: Puree the tomato, onion and garlic in a blender. Sautee the onion and garlic in a large pot. Add the water, bay leaves, chiles serranos, and the contents from the blender and simmer for 45 minutes. While the sauce is simmering, mix the mint with the ground beef and make a 1.5 inch ball, then make a hole in the beef ball and insert a small amount of rice and egg in each. Put the beef balls in the sauce and boil on medium heat until the meat is cooked. Season to taste. Warm the Tortillas and enjoy!
6: Cracklin Corn Bread 1/2 cup of flour 1 1/2 Cup of corn meal 1 TBS. baking powder 1 TBSP sugar 1/8 tsp. salt 2 eggs 1/3 cup shortening 1/3 cup of water 1/3 cup of milk 1 1/2 cup of cracklin Soak the cracklin in water for about 30 min. Mix the above ingredients. When the mixture is creamy enough, add the cracklin and stir. Grease the 9 inch pan and bake at 400 degrees until golden brown. Southern Spoon Bread 2 1/2 Cups milk 2 tsp. sugar 1 tsp. salt 1 cup yellow corn meal 3 eggs, separated 2 TBS butter Place milk in top of double boiler and heat to boiling point. Add sugar, salt and corn meal, stirring constantly to prevent lumps. Cook 4 min. and pour slowly over beaten yolks. Add butter and beat until its melted. Fold in stiffly beaten whites and pour into greased casserole dish. Bake 400 degrees, 45 min. Serves 8. | Some yummy Bread to dip in your soup!
7: Buttermilk Biscuits 2 Cups of flour 1 TBS. baking powder 1/2 tsp. salt 1/2 tsp. baking soda 1/2 cup shortening 1 cup buttermilk Combine dry ingredients in a bowl. Cut in the shortening. Blend in buttermilk. Turn dough into floured board, but do not over handle. The secret to light fluffy biscuits is a light hand in mixing and rolling the dough. Roll out to 1 inch thickness. Cut dough with 2 inch biscuit cutter. Bake in preheated oven at 450 degrees for 12 - 15 minutes. Yields 16 servings. **Bread recipes courtesy of the Flo-Line Archives 1997
8: From the kitchen of Valerie Lee Cold Vegetable Salad 1 can French Style Green Beans 1 can White Shoepeg Corn 1 can LeSure English Peas 1 small jar chopped pimentos 1 cup chopped green onion 1 cup chopped celery 1 cup chopped green bell pepper cup salad oil cup vinegar cup sugar 1 t salt 1 t pepper Drain all canned vegetables. Mix oil, vinegar, sugar, salt and pepper; set aside. Mix all vegetables together and pour sauce over vegetables. Refrigerate at least 1 day before serving.
9: From the Kitchen of Ann Pope Cole Slaw Ingredients: 1/2 c. sugar 1 c Miracle Whip or mayo 1 4 oz can pineapple tidbits 1/4 c of pineapple juice 1 small box raisins 1/4 tsp garlic powder 1/4 c. buttermilk 1/4 tsp celery seed 1 bag pre-packaged cole slaw Directions: Place sugar and mayo in bowl. Mix with a blender sugar and mayo until creamed. Blend creamed mixture with all other ingredients. Add celery seed and mix. Pour over cole slaw and immediately refrigerate. Cole slaw will become soggy if left to soak. Do not mix cole slaw and sauce together more than 30 minutes before event.
10: Ingredients: 1 cup of melon (any kind) 2 peaches, sliced (canned can be substituted) 1/2 pound whole grapes 2 oranges peeled and sliced 1 can drained mandarin oranges, drained 2 bananas Sauce: 16 oz carton sour cream 1 cup brown sugar 1 orange 1/2 lemon 3 tbsp pineapple juice 1 tsp cinammon Mix all fruit except bananas in large bowl. Mix sauce ingredients in seperate bowl. Refrigerate both bowls. When ready to serve, place fruit into dishes and add bananas to each dish. Top w/ sauce and garnish with marascino cherries. Mmmmm! | Michelle Pope's Summer Fruit Salad and Sweet Sauce
11: Fried Green Tomatoes 3 firm green tomatoes 1 egg 3 TBS milk 1/2 tsp. salt 1/4 tsp. white pepper 1 cup flour 1/4 cup cracker crumbs dash of salt 1 cup vegetable oil in for frying Rinse, trim and cut tomatoes in 1/4 inch slices. Beat eggs with milk, salt, and pepper. In another bowl, combine flour, cracker crumbs and a dash of salt. Dip tomato slices in the egg mixture, then in the flour mixture. Heat oil to 350 degrees in a heavy skillet and gently cook tomato slices about 3 min. on each side. Drain excess fat on a paper towel. Serves 6. **Recipe courtesy of Flo-Line Archives 1997
12: Reginal's Spicy Chinese Noodle Salad 1 1/2 lb. Chinese noodles 2 1/3 oz. sesame oil 2 1/3 oz. soy sauce 1/8 cup granulated sugar 1/8 cup chili oil 1/4 oz. Balsamic vinegar 1/2 cup sesame seeds/ toasted Cook the noodles following the package directions. rinse in cold water, drain and set aside. Combine sesame oil, soy sauce, sugar, balsamic vinegar, and chili oil blend well. Add the dressing to the cooked noodles and mix well. Toast the sesame seeds and add to noodles. Prepare the salad at least two hrs. ahead to allow flavors to blend. Kay Irwin's Cobb Salad 1 head red lettuce 1 whole avocado 1 head green lettuce 6 hard boiled eggs diced up 1 lb. bacon cooked and crumbled 1 sm. can sliced black olives 1/2 pkg. blue cheese crumbles 5 med. tomatoes chopped **turkey or chicken (desired amount) Toss all ingredients with poppy seed dressing: 3/4 cup sugar 1/3 cup cider vinegar 1 tsp. dry mustard 1tsp. finely diced onion 1tsp. salt 1 cup salad oil 1 - 1/2 TBS. poppy seeds
13: MAIN DISHES | OLD FASHIONED MEATLOAF Ingredients: 1 lb ground beef 1 t salt t black pepper cup chopped onion cup chopped green bell pepper 1 egg (slightly beaten) 8 oz canned diced tomatoes (I like the Italian seasoned) w/juice quick cooking oatmeal (can use crackers) Ingredients topping: 1/3 cup ketchup 2 T brown sugar (I use more to taste) 1 T mustard Preheat oven to 375 degrees. Mix all meatloaf ingredients together well and place in baking dish. Shape into loaf. Mix ingredients for topping and pour/spread over loaf. Bake for 1 hour; keep an eye on it so that it won't burn. Let cool and slice. | Courtesy of Valerie Lee
14: Chicken Broccoli and Rice Casserole | From the kitchen of Valerie Lee | 1 cup cooked Chicken (add more if desired) cup chopped onion cup chopped celery cup chopped green bell pepper 1 cup raw rice (cooked as directed) 1 can Cream of Mushroom Soup 1 can Cream of Chicken Soup 1 can Broccoli Cheese Soup 1 pkg chopped Broccoli (10 oz/I like using the florets also) 3 Tbls Butter 1 small Jar of Cheese Whiz Sauté onion, celery, and bell pepper in butter. Then mix all ingredients together, pour into a 9 x 13 inch casserole dish. Bake at 350 degrees for 30-45 minutes. NOTE: Recipe can be doubled
15: Ingredients =- 8 ounces Hoisin sauce 1 tablespoon Fresh garlic, peeled ; chopped 1 teaspoon Fresh ginger ; chopped 1 teaspoon Black pepper 1 teaspoon Salt 3 pound Pork Tenderlion -= Instructions =- 1. Rub the pork with the salt and pepper. 2. Chop the garlic and ginger then mix it with the hoisin sauce. 3. Rub the sauce mixture onto the pork and let marinate for at least 2 hours. 4. Preheat oven to 3205 5. Cook the pork until internal temperature reaches 155 | Reginal's Hoisin Roasted Pork | Delish!
16: "There is no love sincerer than the love of food." ~George Bernard Shaw | Earnestine Cherry | Beef Stroganoff Hamburger Helper | 1 lb. Ground Beef 1/2 cup Hot water 2 1/4 cups of Milk 1. Brown ground beef and drain 2. Stir in hot water, milk, Sauce Mix and uncooked pasta. Heat to boiling, stirring occasionally. 3. Reduce Heat. Cover; Simmer about 10 minutes, stirring pasta until tender. Remove from heat; uncover (sauce will thicken). | a family
17: Michelle's Chicken Adobo Recipe | "This is a delicious dish I enjoyed smelling and eating at my grandmother's house." -Michelle 1 tblsp canola oil 8 bone in chicken thighs,skinned 2 cups chopped onion 5 garlic cloves, minced 6 tblsp soy sauce 3 tblsp water 3 tblsp white vinegar 2 tblsp honey 1/2 tsp black pepper 1 bay leaf 3 cups hot cooked rice Heat oil in lg nonstick skillet over med high heat. Add chicken, saute 4 minutes each side until brown. Remove chicken from pan; add onion to pan & saute 3 minutes. Add garlic; saute 1 minute, stir frequently Return chicken to pan. Add soy sauce & next 5 ingredients thru bay leaf & bring to boil. Reduce heat to medium; cover & cook 12 minutes. Uncover & cook 20 minutes or until chicken is done & sauce thickens. Discard bay leaf. Serve over rice. Yields 4 servings (2 thighs & 6 tblsp sauce each).
18: . | Flossie Pennington's Blue Cheese Nuggets Ingredients: 2 cans Pillsbury Biscuits (Flaky works great!) 1/2 to a whole cube of real butter (yes, I said real butter it makes things taste good!) Directions: Preheat the oven to the manufacturer recommended temperature. Inside the oven, move the rack to the middle of the stove.Cut each biscuit into 4 or 5 pieces (like the cut of a pizza). Rub a little butter into the palm of your hand and roll each piece into a tight little ball. Place these balls side-by-side on an oven safe baking dish large enough to hold them. Gently crumble the fresh Blue Cheese with your fingers (yum!) and sprinkle it over the top of the balls of biscuits. One even layer of cheese should do the trick. Melt the butter over medium heat until smooth DO NOT OVERCOOK THE BUTTER!! IT SHOULD BE SMOOTH BUT NOT SEPARATED!Pour the perfectly melted butter over the biscuits and blue cheese. Bake until golden brown (the cheese will melt some but not all the way by the time the bread is done., and BE CAREFUL NOT TO BURN THE BOTTOM OF THE BISCUITS! Cooking Time: Follow the instructions on the biscuit can. Let these little babies cool for 5 minutes then carefully break apart and plate or just put out some toothpicks and let people pull the biscuits apart.
19: Michelle's Dump Chili Ingredients: 1 -1/2 lbs. ground beef or turkey 1 med. bell pepper 1 med. onion 1 32. oz. can diced tomatoes 2TBS chili powder 1 TBS cumin 1 6 oz. can tomato paste 2 large cans of red kidney beans 1/2 tsp. sugar 1 large can tomato sauce water, pepper and hot sauce to taste Directions: Brown ground beef with onions and bell pepper (drain excess fat). Add chili powder and tomato paste and stir over med. heat to blend. Add tomatoes (including juice0, kidney beans, tomato sauce, pepper, water and hot sauce to taste if desired. Can be served over rice or alone with corn bread or crackers. *Note: Morris prefers 3 cans of kidney beans in this chili recipe. This recipe works great cooked overnight and reheated since the flavors really sink in over night. Also a great leftover when served over spaghetti noodles topped with sour cream and grated cheese. MMMM!!!!
20: Some Oldies but Goodies from the Flo-Line Family Reunion July 10th - 13th 1997 in Broken Bow, OK Where it all started...! | Pork Chop and Rice Casserole Ingredients: 4 pork chops 1 can beef consomme 2 TBS shortening 1 tsp. thyme 1 Cup uncooked rice Salt and pepper to taste 1 16 oz. can tomatoes 1 onion, sliced Directions: Brown pork chops in shortening. In a greased 1 1/2 quart casserole, place uncooked rice and lay browned pork chops over rice. Add the other ingredients and cook at 350 degrees for 1 hr
21: Southern Friend Chicken with Cream Gravy Ingredients: 1 3lb. frying chicken cut into serving pieces 1 cup flour 1 cup milk or buttermilk 1 tsp. salt 1/2 tsp. white pepper Shortening for frying Directions: Wash chicken pieces and soak in milk or buttermilk for 30 minutes. Drain but do not dry. Sprinkle salt liberally on both sides. Place the flour, pepper and 1 tsp. salt int a med. size brown paper bag. Add chicken. Close top of bag ands hake so all pieces are coated evenly and well. Remove chicken pieces and shake to remove excess flour. Put on rack and dry about 20 min. Heat shortening in a large skillet. Hold on high heat for a few min. until fat is crackling hot. Carefully place chicken pieces in skillet side by side, fleshy side down. Cook rapidly a few min., making sure pieces have a firm but very light brown crust on the bottom. Turn each piece as it reaches this stage until all are turned. Continue cooking one min. over hight heat. Reduce heat to low and cover skillet. Cook 20 - 30 min. until cooked through. Remove cover and turn heat up again to highest level. Turn each piece as the bottom becomes golden, but not too brown, and quite crisp. The top surface of the chicken pieces will have a soft soggy appearance but a few min. of high heat crisping will restore the pieces to golden crispness. Remove pieces to drain on paper towel. Serve with Chicken cream gravy. serves 4.
22: Fried Catfish with Hush Puppies Ingredients: 1 lb. catfish fillets 2 eggs 1/2 tsp. salt 1 TBS water dash of ground pepper 1 cup cornmeal 1/2 tsp. paprika 3 TBS butter Directions: Sprinkle fillets with salt, pepper and paprika. Beat eggs and stir in water. Spread cornmeal in a piece of waxed paper. Roll each piece of fish in cornmeal. Next, dip it in egg mixture and roll in cornmeal again. Refrigerate fish for about 20 min. Melt butter in a skillet over low heat and fry fish for about 3 min. on each side, adding more butter if needed. Serves 4.
23: Fried Ham with Grits and Apples Ingredients: 1 8 oz. country ham steak 1 TBS flour 1 TBS butter 1 1/2 cups water or 2 med. apples, cored and sliced chicken broth Pan drippings for gravy Directions: In hot skillet, sear ham steak on each side, approx. 2 min. per side. Remove ham and set aside. In same pan with ham drippings, add 1 TBS butter and sautee apple slices until cooked through. Remove and keep warm. Add flour to skillet and stir, cooking about 1 min. Slowly stir water or broth into flour and pan scrapings and cook until thickened. Serve over hot grits, cooked according to package directions. Serves 2.
24: Sweet Potato Casserole by Scarlett Henderson | Ingredients: 3 cups sweet potatoes, mashed 1 tsp. ground nutmeg 3/4 cups of sugar 1 cup raisins 1/2 cup butter 1 cup sour cream 3 eggs, beaten 1 pinch salt 1tsp. vanilla 1 pinch baking soda marshmallows and/or pecans for topping Directions: Boil 4 large, unpeeled sweet potatoes or enugh to make 3 cups when mashed. Peel and place in mixing bowl. Mash well with fork. With a wooden spoon, stir in the sugar, butter, eggs, vanilla, nutmeg, raisins and sour cream. Mix. well. Add salt and baking soda and stir. Spread the mixture in a 1 - 1/2 quart baking dish and bake uncovered at 350 degrees for 35 - 45 min.
25: Homemade Chitterlings by Mamma Flossie | Ingredients: 10 lbs. Chitterlings Salt Seasoning salt Accent/MSG Directions: Clean chitterlings taking off as much fat as possible. Wash thoroughly. When cleaned season to taste with seasoning salt and or/plain salt and accent. Do not add water, cover tightly and cook slowly for about 4 hrs. or until tender. They also can be cooked in oven covered in roaster. Do not add water- cook at 350 about 4 hrs.
26: Crispy Sugar Cookies | From the kitchen of Moszell Pennington | 1 cup sugar 1 egg 1/2 cup margarine 1/2 cup shortening 1/2 tsp baking soda 4 tablespoons milk 1 tsp flavor of choice 2 1/2 cups flour Cream shortening, margarine, and egg in bowl, add flavor of choice. Beat until fluffy. Mix in flour a little at a time, beat. Mix milk and baking soda together in a cup, then add to mixture, beat. Drop by teaspoon onto slightly greased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake 375 for 8-10 minutes. Enjoy! | D E S S E R T S
27: Southern Pecan Pie Courtesy of the Flo-Line Archives, 1997 | Ingredients: 1 9inch unbaked pie shell 1/4 tsp. salt 4 eggs 1 tsp. vanilla 1 cup sugar 1/4 cup melted butter 1 cup light corn syrup 2 cups pecan halves 1/2 TBS all-purpose flour Whipped cream for topping Directions: Prepare pie shell and refrigerate. Preheat oven to 350 degrees. In medium bowl, beat eggs well with a beater or electric mixer at low speed. Add sugar, corn syrup, flour, salt, and vanilla. Beat until well combined. Stir in butter and pecans, mixing thoroughly. Scrape into unbaked pie shell. Bake 50 minutes or until filling is set in center. Cool pie completely on wiere reack. Chill slightly before serving. Just before serving, decorate pie with whipped cream. Yields 8 servings.
28: Chocolate Chip Oatmeal Cookies Ingredients: 1 cup Butter 1 1/2 cups sifted flour 3/4 cups brown sugar 1 tsp. salt 3/4 cups granulated sugar 1 tsp. baking soda 2 eggs 1 tsp. vanilla 1TBS hot water 1- 2cups chopped nuts 1pckg chocolate chips 4 cups oatmeal (quick or raisins or old fashioned) Directions: Mix butter, brown sugar, granulated sugar, vanilla and eggs together with mixer. Mix soda, and hot water and add to mixture. Stir in oatmeal, chocolate chips and nuts. Grease cookie sheet. Form balls of dough (about the size of a tablespoon) and place on the cookie sheet. Cook for about 12 min. at 375 degrees. yields about 4 dozen. | Courtesy of Opalene Miitchell
29: Flo Line Archive, 1997 | Rice Pudding | 3 cups Milk 1/2 cup granulated sugar 2 cups cooked rice 1 cup raisins 2 - 3 TBS butter 1 tsp. vanilla Combine milk, sugar, rice, raisins and butter in saucepan. Simmer 20 -30 minutes, or until thick remove from heat an stir in vanilla. Serves 4. | Flo line Archive, 1997 | Best Bread Pudding | 3 cups day old bread cubes, 1/4 - 1/2 inch pieces, crust removed 2 cups milk 1/4 cup granulated sugar 2 TBS butter 2 eggs dash of salt 1/2 tsp. vanilla Preheat oven to 350. Place bread cubes in buttered 1 qt. baking dish and combine milk, sugar and butter. Heat until sugar is dissolved and butter melts. Beat eggs slightly, add salt. Stir into warm milk mixture and add vanilla. Pour over bread cubes. Set baking dish in pan of hot water in oven. Bake 1 hr. or until center is done. Serves 4 -6
30: Barbara Carter's Famous German Chocolate Cake | Cake Ingredients: 1 pckg. (4 oz. BAKER’S German sweet chocolate 2 cups sifted all purpose flour 1/2/ cup boiling water 1 tsp. vanilla 1 cup butter 1 teaspoon baking soda 2 cups of sugar 1 teaspoon salt 4 egg yolks 1 cup buttermilk 4 egg whites, stiffly beaten Cake Directions: Melt chocolate in boiling water. Cream butter and sugar until fluffy. Add yolks, 1 at a time beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites Pour into three 9 inch. Layer pans, lined on bottoms with paper. Bake at 350 for 30-35 minutes. Cool. Frost tops only.
31: German Chocolate Cake Frosting: Ingredients: 1 cup evaporated milk 1 cup butter or margarine 1 cup sugar 1 tsp. vanilla 3 slightly beaten egg yolks 1 cup chopped pecans Directions: Combine all ingredients. Cook and stir over medium heat until thickened about 12 minutes. Add 1 1/3 cups BAKERS ANGEL FLAKE coconut and pecans. Cool until thick enough to spread, beating occasionally. Makes 2 cups. And to accompany a perfect dessert...a cup of Michelle's Friendship Cofee!! Ingredients: 2 cups of non-dairy coffee creamer 1 1/2 cups of sugar 1 1/2 cups hot cocoa mix 1 tsp. ground cinnamon 1 1/2 cups instant coffee granules 1/2 tsp. ground nutmeg Directions: Combine all ingredients, mixing well. Store in an airtight container or zip lock bag. To make 1 cup: Spoon 2 TBS plus 1 tsp. of the chocolate mix in a cup. Add 1 cup boiling water, stir well until blended.
32: Ingredients: 1/4 cup butter 1/2 cup sour milk 1/2 cups sugar 3 large bananas mashed 2 eggs 1/2 tsp. baking soda 2 1/2 cups sifted Flour 2 tsp. baking powder 1 cup chopped nuts 3/4 tsp. salt Preparation: Cream Shortening, slowly add sugar and beat well. Add the eggs 1 at a time, and beat thoroughly. Add bananas and nuts. Alternately add the sifted dry ingredients and milk. Bake in 2 small or one large greased leaf pan in moderate oven, 350 degrees for about 1 hr. | Rubye Lee's Banana Nut Bread
33: Opalene's Almost Better than Sex Cake | 1 (18.25 oz) package German chocolate cake mix 1 (14 oz) can sweetened condensed milk 1 (12 oz) bottle butterscotch caramel topping 1 pint whipped cream topping 3 Heath candy bars, crushed Prepare cake mix and bake in 13 X 9 inch baking pan according to package directions. When done, remove from oven and while still hot, poke holes in cake with the end of a wooden spoon. Pour sweetened condensed milk, then caramel topping into holes. Spread entire cake with whipped topping. Sprinkle crushed candy bars on top of cake. Refigerate cake until serving time. Cake can be made a day in advance.
34: Filling Ingredients: 4- 29 oz. cans sliced peaches in heavy syrup 2 cups of sugar 1 stick of melted butter 1 TBS cinnamon 2 TBS. nutmeg 1 TBS flour Pinch of salt 1 tsp. vanilla Crust Ingredients: 1/2 cups of flour 1 cup Crisco Shortening 1/2 TBS salt 1/4 cup of water Mode of preparation: Combine all ingredients to make filling. Mix flour and shortening together with pastry blender or fork until crumbly. Add watter a little at a time until flexible enough to form a crust. Flour your hands and form two balls and roll both flat for bottom and top crust. Place crust in bottom of a 9x12 floured baking pan. Add filling when cool, then place crust on top. Bake at 350 degrees for 20 - 25 minutes or until golden brown. **Note** Serve with ice cream, whipped cream or a tall cold class of milk. ENJOY!!! | Scarlett Henderson's No Fail Peach Cobbler
35: Mrs. Treabie's Rock Cookies 1 cup butter 1 1/2 cups sugar 3TBS buttermilk 1TBS baking soda 1/4 tsp salt 1 cup raisins 1 tsp. nutmeg 3cups flour 3 eggs 1cup walnuts Cream sugar and butter. Add slightly beaten eggs and milk. Sift dry ingredients. Add to first mixture. Add nuts and raisins Drop cookies by teaspoon onto greased cookie sheet. Bake at 375 degrees for about 12 min.
36: Aunt Jewel Butler's Banana Pudding Ingredients: 2 pkg. vanilla pudding (5.1 oz) 3 cans evaporated milk 2 pkg. vanilla wafers 7 -8 sliced bananas 1tsp. vanilla flavoring 2 tsp. butter flavoring Directions: Mix pudding and evaporated milk. Add vanilla and butter flavoring. Spray 9 1/2 x 11 baking dish with Pam spray. Line bottom of pan with vanilla wafers. Crush a few and fill in areas at bottom of pan with crumbs. Add a layer of pudding. Add a layer of bananas. Repeat. Chill in fridge for 30 minutes. Delicious!!
37: Mama Flossie's Famous Recipes | Savin’ the Best for Last !
38: MAMA FLOSSIE'S FAMOUS POUND CAKE | Ingredients: 1/2 Tlb. butter (melt) 1 cups of sugar 2 cups flour 3 eggs 1/3 cups of milk Pinch of salt teaspoon vanilla | Directions: Combine all liquids and mix Combine all dry ingredients and liquids and mix well. Pour into baking pan and bake 40 – 45 min. at 325 (if double the recipe—1 hr. and 25 min.---start watching after 1 hr. and 10 min.).
39: Cake Ingredients: 1 cup butter or mayo 2 cups sugar 1 cup Hot mashed potatoes 1 c. chopped pecans 1/2 cup milk 2 cups sifted flour 5TBS cocoa 4 eggs beaten seperately 1TBS cinnamon 1TBS allspice 2 TBS baking powder 1 TBS vanilla flavoring Cake Directions: Mix all together. bake in two layer pans at 300 degrees. Filling ingredients: 2 cups sugar 1 cup milk 1 pkg. dates cut up Filling Directions: Cook until thick enough to spread. Start filling while cake is baking in double boiler oven. If it doesn't get thick by the time your done, you will have time to put it on an open flame. | Mama Flossie's Irish Potato Cake
40: GRANNY'S POUND CAKE | INGREDIENTS 1 pound of butter 1 cup of sugar 3 cups of flour 10 eggs DIRECTIONS: Be sure butter is soft. Cream sugar and butter. Add eggs alternating with flour, one at a time while beating. Beat well by hand, (do not use electric mixer). Grease and flour Bundt pan, and bake at 325 degrees for 1 hrs.
41: WESTERN POUND CAKE | INGREDIENTS 3 sticks margarine or butter 1 box of powdered sugar 6 eggs 1 box of flour 1 tsp. pure lemon flavoring 1tsp. vanilla DIRECTIONS Put eggs and butter at room temperature. Beat butter and sugar together with electric beater. Beat in one egg at a time. Add sifted flour to sugar and egg. Pour into greased and floured Bundt pan. Bake at 325 degrees and cook for 1 hours. Cool in pan for 5 minutes before turning out.
42: Applesauce Cake | 1 cup of butter 2 cups of sugar 2 eggs 2 cups of raisins 2 cups of carrots 2 cups of nuts | FC | 3 cups of flour 2 cups of applesauce 2 TSP baking soda 1 TSP salt 2 TSP cinnamon 2TSP nutmeg 1TSP allspice 1TSP cloves | Directions: Cream butter and sugar. Add nuts, eggs, and fruit. Mix dry ingredients together. Add applesauce. Bake at 350 degrees for 1 hour
43: FC | FC | CARROT CAKE | Ingredients: 4 eggs 2 cups of sugar 1 cup of canola oil 2 cups of flour 2 tsp. baking soda tsp. salt 2 tsp. cinnamon 3 cups of grated carrots Directions: Beat eggs well; add sugar and oil beat well. Sift dry ingredients and add. Pour carrots. Bake in greased and floured 9x13 pan at 350 degrees for 40 min. Frosting: Beat 1 stick of margarine and 8 oz. cream cheese add 1 box of powdered sugar, 2 tsp. vanilla, and 1 cup of walnuts.
45: Chocolate Mayonnaise Cake | Ingredients: 2 cups of flour 1 cup of sugar 4 TBS. cocoa 1tsp. baking powder 1 tsp. baking soda 1 cup of mayonnaise 1 cup of cold water 1 tsp. vanilla Directions: Sift together flour, sugar, cocoa, baking powder, and baking soda. Add mayonnaise, water and vanilla. Beat for 2 minutes. Bake in 2 nine inch pans greased and floured. Preheat oven at 350 degrees and bake for 30-35 minutes.
47: Mama's Pie Crust | Ingredients: 2 cups of flour 1 cup of shortening 1tsp. salt 1 egg cup of ice water 1 TBS vinegar Directions: Cut shortening with flour until it looks like meat?? Put egg and vinegar with water and mix. Bake at 450 or 475 for 10 – 12 min. When cooking cream pies, punch holes in the crust before baking. For fruit pies, make your filling and roll crust out.
48: A Christmas Favorite | Ingredients: 3 cups of sugar 1 cup butter 5 eggs 3 cups of flour 2 tsp. lemon flavor 1 cup of 7UP Directions: Cream butter and sugar together and beat until light and fluffy. Add eggs one at a time. Beat well, add sifted flour. Beat in lemon flavor and 7UP. Pour batter into a well-greased and floured tube pan. Bake in 325 degrees for 1 hours. Remove from oven, cool on rack for 5 minutes and remove from pan. | SEVEN UP CAKE