1 can artichoke hearts
1 cup mayonnaise
1 cup parmesan cheese -- grated
1 tablespoon Worcestershire sauce
crackers or chips
Drain artichokes and slice into small pieces. Combine with remaining
ingredients.
Place in one quart casserole and bake 30 minutes at 350 degrees.
Serve with crackers or chips
Jimmy and Jon's Artichoke Soup
1 can artichoke blended until smooth.
3 cans of chicken stock (fresh stock it better or can used shoup
(base)
1 cup cream (I use 2% milk but cream is better.)
salt and pepper to taste
Boil the artichoke and chicken stock for a few min. Remove from fire and
add cream. Return to fire to heat but do not boil.
If it does seperate, wisk or put back in blender until smooth - I have
never had this happen. You can also cook and clean fresh artichokes which are
excellent take time but better flavor. The recipe has been long lost so I
just work by taste.
You can increase the amount so chicken stock or cream by one or two cup
servings. It is easy, quick and wonderful. You need to try different
mixtures to find the one you like best. The above is quite good.
1 Large Can Asparagus
I shape these much like the All Bran muffins.
Cut into rounds and make an indention about 1/2 and fold small side over the
large. You can brush the top with oleo before folding if you like.
Pinch the side a little so it will hole shape. Jimmy
Yeast Biscuits
1 Envelope active dry yeast
1 t. salt
1 Cup water
2 T. sugar
2 Cups flour
3 T. melted butter
Dissolve yeast in warm water.
Combine dry ingredients=20
Pour yeast and melted butter into flour mixture.
Knead to a smooth dough
Roll out about =BD inch thick on lightly floured board
Cut with biscuit cutter. Shape as desired.
Bake at 425 degrees from about 12 min.
1 stick oleo 1 1/2 boxes powdered sugar 1 C. condensed milk 1/2 tsp. vanilla 1 8 0z can coconut 1 ob. chopped pecans 3- 12 oz. packages chocolate chips. 1/4 lb. paraffin. Mix 6 ingred. together. Mix well and roll into balls. Chill overnight. Melt chocolate and paraffin. Dip balls into melted mix with a toothpick. Chill again.
All Bran Rolls
½ c. Allbran ½ c. boiling water
½ c. Crisco 1 pk. Yeast dissolved in
¾ t. salt ½ warm water
1/3 c. sugar 1 beaten egg
3 c. flour
Combine Allbran, Crisco, boiling water, salt & sugar
and let stand until luke warm and cereal is soaked.
Dissolve yeast in warm water, add beaten egg and mix in with the cereal mixture.
Add flour and beat all together. Roll out and shape into rolls.
I use a biscuit cutter and make a crease almost half way across and
fold the smaller end pinch a little to seal.
You may three balls in a muffin pan. Whatever shape you want.
Let rise one hour or until double. Bake at 375 for 20 min.
The dough may be shaped, sealed and frozen to be used later.
Jimmy's
All Bran Muffins
1 ¼ cups all-purpose flour
2 ½ cups bran flakes cereal
1 T baking powder
1 ¼ cups milk
½ t. salt
1 egg
¼ c. vegetable oil
½ cup sugar
Stir together flour, baking powder, salt & sugar. Set aside
Measure bran flakes and milk into large mixing bowl.
Stir and let stand 1-2 min.
Add egg and oil and beat well.
Add flour mixture, stirring only until combined
Portion batter into 12 greased muffin-pan cups.
Bake at 400 degree for 18-20 minutes until test done (firm to touch)
Serve with butter (oleo), jam or jelly or just enjoy
Buttermilk Pie
9” Unbaked pie shell
3 Eggs, beaten
½ c. Oleo
2 c. sugar
3 Rounded T. flour
1 c. buttermilk
1 t. Vanilla , (Cinnamon or nutmeg optional)
Cream oleo and sugar
Add eggs and flour vanilla & spice
Beat well. Pour into pie shell
Bake 350 degrees 45-50 min
Lemon Chess Pie
1 Stick oleo
½ c. Lemon juice
2 c. Sugar
2 Eggs
1 t. Cornmeal
1 Unbaked pie shell
Cream oleo and sugar
Beat in eggs
Add lemon juice and cornmeal
Pour into pie shell & bake at 400 for 45 min.
In a double boiler, melt the chocolate chips and butterscotch chips in the same pan. Remove from heat. Gradually add Chinese noodles until covered with chocolate/butterscotch. Drop onto greased dish and refrigerate and/or freeze. Keep refrigerated and enjoy.
*I don't remember ever using the butterscotch chips, but in most of the recipes found elsewhere for this cookie, most have use a combo of the chips. DJ
2 cups flour 2 cup buttermilk
2 cups sugar 1 cup water
3 Tbsp. Cocoa 2 eggs
1 tsp. Soda 2 tsp salt
2 sticks oleo 1 tsp. Vanilla
Measure flour, sugar in large bowl.
Bring to a boil the cocoa, butter and water.
Pour over the sugar mixture. Beat eggs.
Add eggs, buttermilk, soda, salt, and vanilla.
Mix and pour into a greased and floured cake pan.
Bake at 350 degrees for 20 min.
ICING
1 Stick oleo 6 Tbsp. Milk
3 Tbsp. Cocoa 1 box confectioners sugar
Heat the oleo, milk and cocoa to a boil.
Add sugar and 1tsp. vanilla. spread on hot cake.
Buttermilk Doughnuts:
(When I was working at Central Academy, Mother quite often had hot doughnuts
waiting for me when I got home about 10 at night.
She had several recipes, but this is the one from Bam's Best that Jean
and Sheila put together several years ago. Jody)
3 1/2 Cups all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg (She did cinnamon for me)
2 TBLS. melted butter
2 eggs
1 Cup sugar
1/2 tsp. Vanilla
1 Cup buttermilk
1 tsp. Soda
Enough oil to completely cover the doughnuts when frying.
Sift flour, measure and resift 3 times with baking powder, salt, cinnamon and
soda. Beat eggs, add sugar and vanilla. Beat well for about 2 min.
Stir in buttermilk and butter, then the flour mixture until dough is smooth.
This dough is too soft to handle immediately so chill in refrigerator for
2 or 3 hrs. Sprinkle flour very lightly on dough board for rolling. Remove
one-fourth of chilled dough from refrigerator.
Roll out quickly to a little more than 1/4 inch in thickness. Cut with
doughnut cutter.( I remember Mother using a glass and cut the holes out
with the top of a vanilla bottle when she couldn't find the doughnut cutter.)
Save trimmings and reenroll using as little flour as possible. Lift
doughnuts carefully into frying basket or hot oil (375) in a big skillet. Turn
as soon as browned on lower side and fry until brown on other side. Remove
doughnuts with a long fork and drain on towel paper. If sugar-coated are
desire, they may be dropped into a paper sack containing several spoonfuls of
powdered or granulated sugar and shaken to coat. (Cinnamon is good, too)
Repeat rolling and frying until dough is used up. Makes about 3 doz.
(I know she spoiled me with these. These were another of her signature dishes.
I could never match hers. We always had her make more doughnut holes.
They were crisp on the outside and tender on the inside)
2 sq. unsweetened chocolate
2 Tab. butter
1/3 C. flour
1 C. sugar
1/4 tsp. salt
2 1/2 C. scalded milk
3 eggs, separated
3/4 tsp. vanilla
1 pie crust
Melt chocolate and butter in double boiler.
Mix. flour, sugar, and salt.
Stir into chocolate and mix. until blended.
Add 1 C. of hot milk and stir till smooth.
Add remaining milk until thickens.
Beat egg yolks and stir some of chocolate mix into eggs.
Then mix all together. Be sure mixture is thick.
Take off heat, add, vanilla.
Beat egg whites with 1/3 C. sugar.
Bake 12-15 min. at about 350.
2 cups sugar
1 cup water
1 package red hots
10 apples -- peeled and cored
Peel and core the apples.
Mix two cups of sugar, one cup water, one pk. red hots. Bring this to a boil and cook until redhots are dissolved.
Add apples in one layer. (A large Dutch oven is a good size to cook in).
Stand upright so the syrup will boil up through the holes and color the whole
apple.
Cook until apples are tender and colored. Keep pouring the hot syrup over the
apples as they are cooking.
If apples aren't red enough, add some red coloring
or drop a few red hots in the center of each apple
Place apples on a serving dish and pour syrup over apples.
(Do not put them
on a glass plate because it will most likely break when you pour the syrup over
them. )
Chill until time to serve.
2 cups self-rising flour1/2 lb sharp cheddar cheese -- grated
1 1/2 cups flour -- sifted
1/2 cup margarine
1/2 teaspoon salt
1 dash cayenne pepper
Cream margarine, add cheese, mix thoroughly.
Add flour a little at a time
until all is used. (it may be necessary to work with your hands).
Add salt and
pepper.
Mix thoroughly. Run through star form of decorator.
Bake at 400 degrees
for 10 to 12 minutes.
8 ounces cream cheese
8 ounces sour cream
8 ounces ham -- shaved
8 ounces chili peppers, canned
1 1/2 teaspoons garlic powder
10 flour tortillas
Mix filling together and place in tortillas. Refrigerate overnight. cut into
individual servings.
Jimmy's Cinnamon Rolls
2 cups flour
2 t. baking powder
1 t. salt
1/4 t. soda
3 T. Crisco
3/4 - 1 c. buttermilk
Melted butter (whatever)
White or brown sugar
Cinnamon
Mix dry ingredients in mixing bowl.
Cut in the Crisco until mixture resembles small peas.
Add buttermilk and mix into a moderately soft dough.
Knead about ten times until smooth. Roll out dough into rectangle about
1/4 in thick. Brush or rub a thick coating of butter, sprinkle brown or
white sugar over dough. Rub lightly to spread mixture evenly.
Roll dough into log starting at long side. Cut dough into about 3/4 to 1
in.
Place in greased 8x8 or 9x8 and bake at 400 degrees about 12-15 min or until
lightly brown.
As soon as they come out of the oven spread icing over top.
Icing
1 - 2 cups powered sugar
Enough milk to make spreading consistency.
At about 1/2 t. vanilla or to taste.
1 egg
1 cup powdered sugar
1 pkg chocolate chips
1/2 stick margarine
2 cups marshmallows (minature)
1 cup pecans
Beat egg and powdered sugar together with hand mixer. Combine chocolate chips and oleo and melt over low heat. Blend mixtures and add about marshmallows and nuts. Roll out in two long tubes, place in wax paper. Refrigerate until ready to serve. Slice for individual servings.
1 box Duncan Hines Golden Butter Cake Mix
1 1/2 cups sugar
16 ounces sour cream
1 can crushed pineapple -- drained
1 cup Cool Whip
2 cups coconut flakes
Bake mix as directed. Cut each layer into two parts.
Freeze for 45 minutes to
make it easier to cut.
Beat together sugar, sour cream, and coconut.
Reserve 1 cup for icing.
Add pineapple to filling mixture.
Place filling between layers.
Add 1 cup cool whip to the 1 cup reserve mixture and ice cake.
Place in air
tight container for 3 hours to 3 days.
May add a little almond or vanilla to
cake and icing.
Bam's Divinity
(This was probably her signature food.)
1 C. sugar
1/2 C. water
1/8 tsp. cream of tartar
3 egg whites
2 C. sugar
2/3 C. corn syrup
1/4 TSP. salt
1/4 C. Water
1 tsp. vanilla
1 C. chopped pecans
Put the 1 C. sugar, 1/2 C. water and cream of tartar into sauce pan.
Stir to blend, then boil rapidly without stirring until it makes a medium soft
ball in water.
Immediately remove from heat.
Meanwhile, beat egg white till stiff.
In another sauce pan, have combined the 2 C. sugar, syrup, salt, and 1/4 C.
water.
When the first mix. is done, place the second mixture over the heat and boil
stirring occasionally
until syrup makes a hard ball when placed in cold water.
Meanwhile pour the first syrup while still hot over beater egg whites,
adding slowly and beating continuously till stiff and smooth.
Set aside till second syrup is done.
Cool a min. or two, then pour it slowly over to first mixture
continuing to beat until smooth and so hard that it is hard to handle.
Stir in flavoring and nuts.
Drop from teaspoons onto waxed paper.
May want to add candied fruit for color.
Mexican Cornbread
1 lb. Ground beef, seasoned
½ t. salt
1 Cup yellow cornmeal
1 Cup cream style corn
1 Cup milk
½ t. soda
½ lb. Grated sharp cheese
1 Onion, chopped
2 Eggs
3 or 4 Jalapeno peppers chapped
Brown beef and season with salt and pepper.
Mix in large bowl cornmeal, milk, eggs, salt, soda, corn, onion and
jalapeno chopped (remove seeds for milder flavor)
Layer in Pyrex dish ½ of mix, ½ of meat and repeat ending with mixture.
Bake at 350 for 35 - 40 min.
(It is wise to wear gloves or exercise care when seeding and chopping peppers)
Cornbread Dressing - Southern
3 1/2 cups cornbread crumbs (about 1/2 of the above
recipe)
3 1/2 cups white breadcrumbs
1/4 cup butter -- melted
1/2 cup minced onion
1/2 cup minced celery
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon savory
2 teaspoons sage -- (2 to
3)
1 egg -- slightly beaten
1/2 cup milk
2 cups hot chicken broth
Thoroughly crumble breads into a large bowl. Melt butter and lightly sauté onion
and celery until soft. Add to crumb mixture; add remaining ingredients and mix
well. If dressing seems too dry (never happens), add more broth. Bake in shallow
pans at 400 degrees about 20-25 minutes.
8 ounces creamed corn -- (1 small can)
8 ounces whole kernel corn -- (1 small can)
1 stick margarine -- melted
1 cup sour cream
8 1/2 ounces jiffy corn meal -- (1 pkg)
drop Tabasco sauce
2 eggs -- slightly beaten
4 ounces green chilies -- chopped
Do not drain corn or chilies. Mix all ingredients together thoroughly. Bake at 350 degrees for 45 to 50 minutes (sometimes longer, depending on size & type of dish and your oven). Can use soufflé dish or 11" x 7" baking dish. Top will puff up and get crusty. Test with toothpick.
Frieda's French Toast
4 slices bread (not too fresh)
2 eggs
1/3 C. milk
1 tsp sugar
1/8 tsp. salt if desired
1/2 tsp. vanilla if desired
Beat eggs until light and frothy. Add milk, sugar, and salt. beat
until blended. Pour into pie or cake pan .
Dip bread in mixture and fry in med. hot pan greased with butter.
When toast is brown on both sides, and puff, it is ready to serve.
Top with melted butter and cinnamon sugar, syrup or powdered sugar.
(Dad likes sour dough bread.)
San Antonio French Toast
Make a light pancake batter
Dip bread into batter and fry in 2-3 inches of hot oil. Sprinkle with
powdered sugar
Cheesy Ham and Potatoes
8 medium potatoes, cooked, peeled and sliced)
1/2 lb. ham cut into small pieces
2 Tbsp. chopped onion
1/4 cup margarine
1/4 cup flour
1/2 cup milk
2 cups shredded Cheddar cheese
Salt and pepper to taste
In large skillet, sauté onion in margarine until clear and tender.
Blend in flour, salt, and pepper: stir for 1 min.
Add the milk and cook, stirring constantly, until thick.
Add cheese, stir until it melts. Toss potatoes in cheese sauce
Pour into shallow baking dish.
Bake at 350 for 30 minutes (or until hot and bubbly)
Ham Salad
3 cups chopped ham
1 small jar pimiento
1/2 tsp. sugar
1 cup mayonnaise
2 boiled eggs
Put all above in the processor and chop until mixed well.
Ice Cream Sandwich Delight
For 9 x 13 pan use 22 ice cream sandwiches
For 8 x 8 pan use 10 sandwiches
1 jar Chocolate sauce or Hershey�s syrup
1 jar Caramel topping
8 oz Cool Whip
Peanuts or pecans, chopped
Cherries, chopped
Layer ice cream sandwiches, drizzle with chocolate and caramel, spread half
of Cool Whip, and sprinkle with nuts and cherries.
Repeat the layers. Freeze overnight.
Plantation
Inn Honey Mustard Dressing
2 Gal Mayonaise
1/2 Gal. salad oil
1/4 Ga. cider vinegar
5 Jars Gulden't Poupon mustard.
1 Clove garlic
1/4 Gal honey salt and pepper. Warm vinegar and honey
Blend well and add oil. Mix other ingredients.
(This is the restaurant portions, of course should be scaled down.)
1 C. powdered sugar
1 1/2 Tab. very soft butter
1 tsp vanilla
This makes enough for 1 very small store bought plain cake
Lemon Cake
1 Lemon Supreme Cake Mix
1 Medium Cool Whip
1 small can frozen lemonade
1 cup sweetened condensed milk
Bake the cake as directed on the box. Cool.
Crumble 1/2 of the cake in 9X13 pan. Press gently.
Spread on half of the icing made with the remaining ingredients.
Press gently. Crumble the remaining cake and top with the rest of the icing.
Refrigerate overnight.
Cut in squares and serve.
Lucy's Lemon Squares
(Jon's favorite from the Peanut's Cookbook)
1 C. flour
1/2 C. butter ( I use oleo)
1/4 C. powdered sugar
Sift flour and sugar tog. Blend in butter with clean fingers.
Pat evenly into the bottom of an 8x8 pan. B
ake for 28 min. at 350
Meanwhile, beat together;
2 eggs
1 C. sugar
1/2 tsp baking powder
2 1/2 Tab. fresh lemon juice
dash of salt.
Pour over baked crust and return to over for 20-25 min.
Cool on rack. Cut in squares.
Sprinkle with powdered sugar.
Bam and PapPap's Homemade Ice Cream
Chocolate Ice Cream
5 C. milk
5 Sq. (2 oz.) unsweetened chocolate
2 1/2 c. sugar
5 Tab. flour
1/2 tsp salt, 5 eggs
5 tsp . vanilla
5 C. coffee cream.
Heat milk and chocolate in double boiler.
Combine sugar, flour, salt, and eggs.
Beat thoroughly.
Combine with chocolate mixture and cook until mixture thickens, stirring
constantly.
Strain and cool
Vanilla Ice Cream
4 C. milk
4 Tbns. conrstarch
2 C. sugar
1 tsp salt
8 eggs
8 Cu. coffee cream
8 tsp. vanilla. Same directions as for chocolate.
2 cans Eagle Brand
1 large can crushed pineapple
7 cans sprite or other similar soda
Pour all ingredients into electric freezer and freeze. 45-60 min
1 package corn tortillas -- quartered
1 large onion -- chopped
1 bell pepper -- chopped
1 chicken -- boiled
1 cup chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 teaspoon cayenne
1 can Rol Tel Tomatoes
4 cups cheddar cheese -- grated
"Pam" the dish first.
Place layer of onion/bell pepper mixture, then a layer
of tortillas, then chicken, then broth and soup mixture.
Another layer of onions
and peppers, then tortillas, then chicken, then broth and soup.
Break up
Tomatoes and pour with juice over casserole. Cover with cheese.
Bake at 350
degrees for 45 minutes. If too juicy add Tostitos. If too dry add more broth.
1 cup oil
2 packages oyster crackers
1 1/2 tablespoons dill weed
1 1/2 tablespoons garlic powder
1 package Hidden Valley Dressing
Combine all ingredients. Shake every 15 minutes. Store in air tight container.
Peanut Butter
Balls
1 lb. softened margarine
2 cups creamy peanut butter
2 and1/2 to 3 lbs powdered sugar
1 tsp. vanilla
1 pkg. chocolate chips
1/2 lb. paraffin
Cream margarine and peanut butter well.
Add enough sugar for consistency to form balls.
Add vanilla. Melt the paraffin and chocolate chips in a double boiler.
Dip each ball into chocolate mixture and place on waxed paper to cool.
I use a toothpick. When you have finished you can fill toothpick holes
with a little of the chocolate mixture.
This makes a big batch and freezes well.
2 Cups white sugar
Sprinkle of salt
2/3 Cup milk
1 stick oleo
1/2 Cup. packed brown sugar
2 Tbsp. white karo
1/3 tsp. soda
1 Cup. chopped pecans
1 to 1 1/2 tsp. vanilla
Combine first seven ingredients. Boil to near soft ball stage. Add
pecans and boil to soft ball stage. Remove from heat, add vanilla.
Beat until creamy. When mixture loses its gloss, drop quickly on buttered wax
paper.
Penuche
(Mother had another one she called penuche
Much like pralines. Jody)
2 Cups Sugar
1 tsp. soda
1/4 Cup butter
1 C. Pecans
1 Cup brown sugar
1 1/2 Cup buttermilk
1 tsp. vanilla
Combine:
Sugar, soda, buttermilk in 3 qt. saucepan. Cook to softball stage.
Add butter, and vanilla. Beat till thick.
Add pecans. Pour into greased 9 inch pan. Cool and cut into squares.
I like the cooked pecans better.
Microwave Peanut Brittle
1 cup light corn syrup
2 cups white sugar
2 cups peanuts
2 tablespoons butter
2 teaspoons vanilla extract
2 teaspoons baking soda
In a 3 quart casserole dish, combine the corn syrup, sugar and peanuts.
Microwave on high for 12 minutes. Stir in butter and vanilla, cook on high for 4
minutes. Stir in baking soda.
Pour onto buttered cookie sheet; cool and break into pieces.
Preheat oven to 250
Remove crust and cut bread into 4 fingers.
Spread crust and fingers into a single layer on 2 cookie sheets.
Bake 1 hr and cool.
Make bread crumbs from crust.
Blend melted butter,(or margarine or oil) and peanut butter until smooth.
Dip crisp bread fingers in mix and shake off excess.
Roll in crumbs until well coated.
Set aside to dry. Store in tin container or airtight container
Makes 60
Jean's Peanut Butter Pie With Fudge Topping
Crust
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup unsalted butter, cut into pieces, room temp
For crust...Generously butter 9 in pie plate. Mix all
ingredients in in medium bowl. Press mixture evenly in
prepared pan. Refrigerate 1 hr.
Filling
8 oz. cream cheese, room temperature
1 cup creamy peanut butter
1 cup plus 2 Tbls. powdered sugar
2 Tabls. unsalted butter, room temp
1/2 cup chilled whipping cream
1 Tabls. vanilla
For Filling....Using electric mixer, beat the
cream cheese and peanut butter in large
bowl until well blended.
Add 1 cup powdered sugar and butter and beat until fluffy.
Beat cream in medium bowl until soft peaks form. Gradually add remaining 2
Tbls. powdered sugar and the vanilla to the cream and beat to stiff peaks.
Fold 1/3 of the cream into peanut butter mixture to lighten. Gently fold in
remaining cream.
Spoon into the chilled crust. Refrigerate until
firm, about 3 hrs.
Fudge Topping
1/2 cup whipping cream
6 Oz. semisweet chocolate, chopped
For Topping....Bring cream to simmer in heavy small saucepan
over low heat.
Add chocolate and stir until smooth. Cool to lukewarm.
Spread topping over pie.
Refrigerate until firm, about 3 hrs.
(Can be prepared 1 day ahead. Cover)
Cut into wedges and serve.
Miniature Sausage Pizza
4 loaves party rye bread
2 lbs. Velveeta cheese, cut into small cubes
2 lbs. sausage
1 small onion, chopped
1 green pepper, chopped
1 Tbsp. butter
1 tsp oregano
1/2 tsp. garlic salt
salt and pepper
Sauté onion and pepper in butter until soft.
Add the sausage, brown and drain.
Put above back into the skillet and add seasonings and cheese.
When cheese is melted spoon onto the rye bread slices.
Freeze on cookie sheets. When frozen put into plastic bags until needed.
When ready to use, bake until cheese is hot and bubbly. About 10 min. at
400. Makes 140 little pizzas.
Rock Salt Prime Rib
1/2 lb. prime rib for each serving
Worcestershire powder*
black pepper
2 boxes rock salt
Preheat oven to 500 degrees. Use a throw away turkey
pan with tall sides, or line your good pans with foil as the
salt can pit your pans.
Message the meat with the Worcestershire power and add
pepper to all sides. Cover the bottom of the pan with
the rock salt. Dribble a little water over the salt.
Place the prime rib on the bed of salt and mound the salt
over the meat to completely cover. Dribble a little water
again and do not cover the pan.
Bake 12 min. per pound or 15-17 min per pound for well done.
You will have to take a hammer to break the salt away from the prime rib.
*Kroger is the best source for Worcestershire powder
1 large pkg. frozen hash brown potatoes -- thawed
1 can cream potato soup
1 can mushroom soup
1 carton sour cream
8 ounces Monterey jack cheese -- shredded
1 can green chiles
Mix all together and put into an 11x14 heavily buttered casserole dish and cook in oven 30 minutes at 350 degrees.
Fresh Raspberry Pie
1/4 cup sugar
1 tablespoon cornstarch
1 cup water
1 package raspberry gelatin powder -- (3 ounce)
4 cups fresh raspberries
1 9 inch graham cracker pie crust
Cool Whip (optional)
In a saucepan, combine sugar and cornstarch.
Add the water and bring to a boil, stirring constantly.
Cook and stir for 2 minutes.
Remove from the heat; stir in gelatin until dissolved.
Cool for 15 minutes.
Place raspberries in the crust; slowly pour gelatin mixture over
berries.
Chill until set, about 3 hours.
Garnish with Cool Whip if desired (for valentines, add a few drops of
red food coloring to make a red topping)
Green Rice
(From Roma Crewdson in Little Rock)
2 C. uncooked rice
1 C. milk (maybe even a little more)
1/2 C. oil 1 C. chopped bell pepper
1 C. chopped parsley
3 garlic cloves
1 lb. grated cheese.
Mix together and bake at 350 for 1 hr.
3 1/2 cups Bisquick® baking mix
1 pound sausage -- hot, bulk
10 ounces sharp cheddar cheese
Mix bulk sausage with Bisquick®. Melt cheese in top of double boiler.
Add
cheese to sausage mix and stir to make an even blend of ingredients.
Make into
tiny balls and freeze. Thaw when ready to bake.
Place on ungreased cookie sheet in hot oven (400 degrees) about 10 minutes or
until golden brown.
Serve piping hot. Makes 100-150
Stuffed Squash
8 yellow squash
1 lb. ground beef
1 large onion, chopped
1 C. uncooked rice
1 can Roi-Tel tomatoes
Salt and lots of pepper
Cut squash in half. Hull out insides and save for meatloaf mix.
Mix all other ingredients (except tomatoes) and put in holes of squash.
Squash Roi-tel tomatoes over squash and bake until meat is done.
(If squash is not tender, cook a few min. before cutting.)
Stuffed Peppers
4-6 Bell Peppers
1 and 1/2 lb ground beef
1/4 cup cooked rice
1 tsp salt
1/4 tsp pepper
1/2 cup cracker crumbs
1 can cream of mushroom soup
1 can cream of tomato soup
Cut top off of peppers and throw away seeds..
Par boil peppers in salt water for 10 min. Drain
Mix the ground beef, rice, onion, salt and pepper, 1/2 of each can of soup, and
the cracker crumbs.
Mix thoroughly.
Grease a baking dish. Stuff the peppers and combine the 1/2 of each can soup and
pour over the stuffed peppers.
Bake at 375 degrees for about 30 min
Bam's Sugar Cookies:
2 C. flour
3/4 tsp. baking powder
1/2 tsp salt
1/2 C. oleo
1/2 C.Sugar
1 egg
2 tsp. vanilla
1 Tab. milk
Sift ingredients.
Cream butter and sugar.
Add egg, vanilla, and milk
Blend in dry ingredients and beat until smooth.
Chill Dough
Roll thin and cut with cookie cutter.
Handle as little as possible for best results.
Bake on ungreased cookie sheet at 350 for about 10 min. or lightly brown.
Decorate with icing
Sheila's Sweet Potato Casserole
3 C. mashed sweet potatoes (about 6 small bake potatoes.)
1 C. sugar
1/2 C. melted margarine
2 Beaten eggs
1 tsp. vanilla
1/3 C. milk Mix all tog.
Place in greased dish.
Topping
1/3 C. flour
13 C. melted margarine
1 C chopped nuts
1 C. brown sugar
Combine and pour topping over potatoes.
Bake in 2 qt. casserole at 350 for about 30 min.
Turkey Tetrazzini
7 oz. pkg. thin spaghetti( cooked and drained)
4 C. cut-up turkey
1 stick oleo
1 chopped green pepper
1/2 C. chopped onion (I use more)
1/2 C. chicken broth
5 Tbs. flour
4 oz. jar chopped pimento
1/2 C. sharp grated cheese
1 can mushroom soup.
1 C. canned chopped mushrooms
salt and pepper
In large skillet, cook together oleo, pepper, and onion.
Add flour and liquids. Stir until thick.
Add pimentos, mushrooms, soup, and half of the cheese.
Combine with cooked spaghetti and turkey.
Add seasonings.
Pour into (sprayed) 9x13 casserole and sprinkle with other half of grated
cheese.
Bake at 45 min. at 350 or until bubbly. As Jean said, Don't forget the
turkey as she did one time while making it for us in Lufkin.
1
gallon vegetable broth
1 1/2 cups
sea salt
1 cup crushed dried rosemary
1 tablespoon dried
sage
1 tablespoon dried
thyme
1 tablespoon dried
savory
1
gallon ice water
In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature. Other options include apple juice or other spices.
When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water. It is best to put something on top to force the bird to be totally submerged.
Wash and Dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in a cool location overnight. Refrigeration is not necessary because of the ice (keep temperatures below 38 degrees). Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
Cook the turkey as desired reserving the drippings for gravy.
A great explanation of how brine works can be seen
around the holidays on the "Good Eats" series found of the
Food Channel.
Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
"This is a tasty brine for any poultry.
It will make your bird very
juicy, and gravy to die for!! This is enough brine for a 10 to 18
pound turkey."
New Year's 'Day Special: Texas Caviar
2 Cans black eyed peas, drained
1 Cam white "peg" corn, drained
2 Medium chopped tomatoes
4 Green onions
2 cloves garlic
1 Medium green pepper
1/4 Cup chopped onions
1/2 Cup parsley
1 8 oz bottle Italian salad dressing. (You may want less, I did)
Combine all ingredients except salad dressing. Mix well. Pour salad
dressing over mixture, cover and refrigerate at least 2 hrs. Drain.
Serve with tortilla chips.
Fried Green Tomatoes
Slice tomatoes thinly. Put each slice in a bowl of buttermilk and cover
completely. Dip each slice in yellow corn meal and place in hot grease
that covers the slice.
Turn when brown. Remove when crisp and place on paper sack to drain
Salt to taste.
Jody - I do my eggplant the same way. I cut them into stripes like french
fries.
1 block Velveeta Cheese
1 can Rol-Tel tomatoes (whole is best though crushed if fine)
Melt by micorwave or heat over double boiler.
Serve with chips.
(Foolproof and fantastic!)
Mindy's Raspberry Salad
1/2 C. water
1/4 C. orange juice (Heat tog)
Put the following in blender: with the above heated liquid
1 -3 oz. pkg cream cheese
10 oz. frozen raspberries
3 oz. raspberry Jell-O\
8 oz. undrainded crushed pineapple
12 oz. Eng. walnuts.
1 tsp. lemon juice
Chill in 9x9 sq. pan.
French Bread
2 ½ cups warm water ¼ cup cornmeal
2 pks. Dry yeast 1 egg white
1 T. salt 1 T/ cold water
1 T. butter or margarine melted
7 cups flour
Dissolve yeast in warm water in warmed bowl.
Add salt, margarine and flour. Attach bowl and dough hook.
Turn to speed 2 and mix until well blended, about 2 min. longer.
Stop. Dough will be sticky.
Place in greased bowl, turning to grease top.
Let rise in warm place until doubled in bulk, about 1 hour.
Punch dough down and divide dough into 2 equal parts;
roll each in a 12x15 oblong.
Roll tightly beginning at long side. Taper ends if desired.
Place loaves on 2 greased baking sheets, which have been sprinkled with
cornmeal.
Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1
hour.
With sharp knife, make 4 diagonal cuts on top of each loaf.
Bake at 450 degrees for 25 min.
Remove and brush with slightly beaten egg white and water.
Return to oven and bake five min. longer.
Remove from baking sheets and cool on wire racks.
½ cup milk
1 pk. Dry yeast
3 T sugar 1 ½ cups warm water
2 t salt
5-6 cups flour
3 T butter
Scald Milk; stir in sugar, salt and butter. Cool to lukewarm. Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture and 4 ½ cups flour.
Attach Bowl and Dough Hook. Turn to Speed 2 for 2 min. or until well blended. Continuing on speed 2 add remaining flour, ½ cup at a time, until dough clings to Hook and cleans sides of Bowl, about 3 min. Knead on speed 2 for 7 - 10 min. longer, or until dough is smooth and elastic. Stom. Dough will be slightly sticky to the touch.
Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until doubled in bulk, about one hour.
Punch down. Let rest for 15 min. Divide dough in half. Shape each half into a loaf. Place each in a greased 9x5x3-inch pan. Cover, let rise in warm place, free from draft, until doubled in bulk
Bake at 400 degrees for 30 min. or until done. Remove and cool on wire racks.
(I put the dough to rise in a slightly warmed oven with a pan of boiling water below. This gives ideal condition for the dough to rise. You do not need to cover bowl or pans.)
Batter Bread from Lufkin
Independent School District
1/4 C,. sugar
1 1/2 C. milk
1/2 C.melted butter
1 T. yeast
1/2 C. warm water
2 eggs
3 1/2 C. flour
1 tsp. salt
1 C. Rolled oats
Dissolve sugar and yeast in water. Add beaten eggs
Sift dry ingredients. Add rolled oats to sugar mix.
Add butter. Spread in cooke sheet pan. Top with butter.
Let rise til double( about 1 hr.)
Bake at 375 for 30 Min.
Sheila's Cheese Ball Dice Bunko Snack
3 pkgs cream cheese
2 cups shredded Italian blend cheese
1 small onion finally chopped
1 TBL Worschestchire
1 TBL fresh parsley (minced)
1 tsp milk
jar of pitted olives
Reserve 1 pkg cream cheese, milk and 8 olives for the icing.
Mix together all other ingredients. Press in plastic lined loaf pan.
Refrigerate overnight.
Cut in half and stack to make a square.
Mix icing together and ice the dice.
Garnish with the olives cut in half to look like dice.
Serve with crackers.
Martha Mayfield's Tomato Soup Dressing
1 C. tomato soup
1 C. salad oil( I use less)
3/4 C. vinegar
1/2 C. sugar
1/4 tsp. salt
Garlic to taste
Flan Mexico
Up with People.
6 eggs
1 Can Carnation milk
1 Cup Sugar
1 Can Eagle Brand Milk
1 tsp vanilla
Melt sugar until it caramelizes. Add
blended ingredients Pour into glass pie plate. Bake 1/2 to 3/4 hrs.
in hot water bath. Be careful when turning flan onto a platter because the
sugar is VERY hot. May be made in custard cups instead of
Variation: Use 1 package of creamed cheese instead of carnation or in
addition.(Meryl Heinze)
Sally Lunn Bread
Jimmy
A bread common in American colonies
! cup milk
2 t. salt
½ c shortening
2 pk. Of yeast
4 c f lour (divided)
3 eggs
1/3 c sugar
¼ c. water
Heat milk, shortening, ¼ c. water until very warm (120 degrees)
Blend 1 ½ cups of flour, sugar, salt and yeast in large mixing bowl.
Blend warm ingredients with electric mixer at med. Speed for 2 min.
Gradually add 2/3 cup of remaining flour and eggs.
Beat at high speed 2 min.
Add remaining flour and blend.
Cover and let rise until double - about 1 hour 15 min.
Beat down with spatula or a low speed.
Put dough in greased bundt or tube pan (may use two regular bread pans). Cover
and liet rise about thirty min. or until it reaches the top of the pan.
Bale 40 - 50 min in 350 degree oven. Turn out on wire rack to cool.
(I put dough in warm oven over a pan of boiling water to rise. Cuts down time
and no drafts.)
(Note: I make this every year for Dr. Spivey & family)
Cranberry Party Relish
1 sack fresh cranberries (12 oz. or 1 #)
1/2 cup chopped cilantro--chopped
1 bunch green onions--chopped
1 jalapeno--seeded & chopped
3/4 cup sugar
1 T olive oil
Juice of one lime
Chop cranberries in food chopper. I chopped the cilantro, onions(only
white parts of the bunch), jalapeno by hand...Mix cranberries, cilantro, onions,
and jalapeno with sugar, olive oil and lime juice. Best if prepared the
day before using....Refrigerate....Serve over cream cheese block....also good on
pork loin/pork chops......Enjoy!!!!!!!
Dianne Faver
December 2003 / Recipe---June Clement---Lufkin
1 pkg redhots
1 large bottle/can apple juice
cinnamon stick (optional)
Mix the redhots and apple juice and heat. Works well
in a crock pot. Can add cinnamon stick if you want.
Chinese Fruit Cookies
1 1/2 C. chopped dried apples
1 C. chopped dried apricots
1 1/2 C. brown sugar
1 1/2 C. flake coconut1 C. chopped almonds
4 inch wonton skins
Mix dry ingredients tog. Put about 2 tsp. in center of each skin.
Fold in half. Moisten edges with water and egg white. Press to seal.
Cover to keep from drying. Heat oil to 360. Fry 3 or 4 at a time
about 1 min. on each side. Drain on paper towel. Store in airtight
containers.
Wanda Trout's Cheese Wafers
3 sticks soft oleo
1/2 lb. Cracker Barrel cheese (sharp)
Mix this tog. then add:
1/2 tsp. salt
1/4 tsp. garlic salt
1 tsp. paprika
1 C. finely chopped nuts
2 1/2 C. sifted flour
Roll into 4 rolls on waxed paper. Refrigerate overnight
Slice about 1/4 inch thick
Bake at 350 for 15 to 20 min. (Just don't over bake)
Both of these were served at the two weddings.
Bam's Lemon Pie
(She made hundreds of these for church groups .
she made the shells on the top of muffin tins so each would be a tart rather
than whole pie)
1 C. sugar
1/4 C. flour
3 Tab. cornstarch
1/4 tsp. salt.
2 C. water
3 egg yolks. (Save the whites for meringue)
1 TBL. butter
1/4 C. lemon juice
1 Tsp. lemon rind
Mix 1st four items with 1//2 C. water. Heat: Add rest of water and
cook until thick. Add little of hot mix to beaten egg yolks. Blend well so
eggs don't string. Return and stir until thick. (about 2 min.)
Stir in butter, juice and rind. Pour in tart shells or pie crust.
She had a separate one for the tarts in Bam's Best
2 Cups sugar, 1/2 C. cornstarch, 2 Cups. water, 4 egg yolks slightly
beaten, 1/4 Cup butter or oleo, 2 Tsp. grated lemon peel
2/3 Cup. lemon juice. 2 drops yellow food coloring if desired.'
Buttermilk Rolled Biscuits
Heat oven to 425.
In 9X13 pan pour about 1/8 inch of butter. about 1/4 cup,.
2 C. Self Rising flour
1/4 C. dry buttermilk
3/4 C. water
1/4 C.. oil or butter.
Make into rolls and place in pan of melted butter.
Drop Dumplings
(Mother made drop dumplings, and growing up, we
really enjoyed them.
This is another out of Bam's Best. Jody)
1 1/2 Cups all-purpose flour
3 1/4 tsp. baking powder
1/2 tsp. salt.
3/4 Cup milk
Chopped parsley, if desired.
Sift flour, measure (and resift 3 times with baking powder and salt)
the third time into the mixing bowl.
Add milk all at once and stir with a fork rapidly until well blended.
if desired, add about 1 tsp. finely chopped parsley.
Drop by teaspoonfuls on top of stewed chicken (with the stock in big pot).
Dipping spoon into the hot broth each time before dipping into the batter will
prevent batter from sticking to spoon.
As soon as dumplings are all in, cover the stew and
boil moderately for 12 min. without uncovering.
Then remove dumplings to a hot platter, arranging them around the outside and
the stew in the center.
There must be at least 3 cups of boiling liquid so that there will be enough
gravy left after cooking the dumplings. 5 servings.
1/2 cup dark brown sugar -- packed 2 Tablespoons chili powder 1 Tablespoon Black pepper 2 Teaspoons Rubbed sage 1 Teaspoon Granulated garlic 1 Teaspoon Salt (optional) 1/2 Teaspoon Cayenne 1/4 Teaspoon Ground Mace 1 Cup White vinegar 1/2 Cup Molasses 2 tablespoons Worcestershire sauce 2 Tablespoons Soy sauce 32 ounces ketchup 1 teaspoon mesquite liquid smoke (or to taste)
Combine all of the dry ingredients in a non-reactive saucepan.
Blend in the vinegar, molasses, Worcestershire sauce, and soy sauce. Bring the mixture to a boil.
Stir in the ketchup and liquid smoke, being careful not to splatter. Reduce heat and simmer for 30 minutes, stirring occasionally. Adjust seasonings as needed. Will keep several weeks in an airtight jar in refrig.
Jean's Pumpkin Roll With Cream Cheese Filling
3/4 cup all-purpose flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. cinnamon 1/2 tsp. ground cloves 1/4 tsp. salt 3 large eggs 1 cup granulated sugar 2/3 cup 100% pure pumpkin 1 cup chopped walnuts powdered sugar FILLING... 1 pkg. (8 oz) softened cream cheese 1 cup sifted powdered sugar 6 Tbsp softened butter 1 tsp. vanilla extract powdered sugar PREHEAT oven to 375. Grease 15 x 10 in jelly-roll pan, line with wax paper. Grease and flour paper. Sprinkle a tea towel with powdered sugar.
COMBINE flour, baking powder, soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl. Beat in pumpkin. Stir in flour mixture. Spread evenly into pan. Sprinkle with nuts. BAKE for 13-15 min. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together. Cool on wire rack. ....
BEAT cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake: Remove towel. SPREAD cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.
Peanut Butter Cake Jean (Betsy made this..... really good if you like peanut butter) Cake: 1 stick unsalted butter 1 cup water 1/2 cup peanut butter 1/2 cup vegetable or canola oil 1 tsp. vanilla 2 cups sugar 2 cups all-purpose flour 1/2 cup milk 2 eggs 1 tsp. baking soda 1/2 tsp. salt Frosting: 1 stick butter 1/3 cup milk 1/2 cup peanut butter 1 tsp. vanilla 1 lb. box confectioners’ sugar For the cake, preheat the oven to 325 degrees. Bring the first stick of butter, water, 1/2 cup peanut butter, and vegetable oil to boil in a saucepan. Pour this mixture into a bowl and rinse out the saucepan to use later for the frosting. In the bowl of the boiled mixture, add the vanilla, sugar, flour, 1/2 cup milk, eggs, baking soda, and salt. Mix together until smooth and pour into a greased/sprayed 9-by-13 baking pan. Bake at 325 for 25 minutes. Cool before frosting. Meanwhile, in the rinsed out saucepan, add 1 stick butter, 1/3 cup milk, and 1/2 cup peanut butter, and bring to a boil. Remove from the heat and add the vanilla and confectioners’ sugar. Blend well with a hand mixer until smooth and spread over the cooled cake. Serves 12 to 24 From The Commercial Appeal, October 27, 2006, Weekend entertaining
Approximate Turkey Cooking Times
(Fresh or Fully Thawed)
Roasting times may vary greatly, depending on a number of variables that affect the cooking time such as the shape of the turkey, the proportion of meat to bone, the variations in different ovens, the altitude, and if the turkey is fresh or frozen and then thawed. Adding the confusion is that almost every source providing roasting times is different from one another. Listed below are roasting times that can be used as a general guideline, but the only true gauge for determining proper doneness is with a meat thermometer. The breast must reach an internal temperature of 170°F and the thigh must reach 180°F.
Roasting Times for a Whole Turkey Cooked in a
325°F Conventional Oven
| Weight | Unstuffed | Stuffed |
| 8 to 12 pounds | 2¾ to 3¼ hours | 3 to 3¾ hours |
| 12 to 14 pounds | 3¼ to 3¾ hours | 3¾ to 4¼ hours |
| 14 to 18 pounds | 3¾ to 4¼ hours | 4¼ to 4¾ hours |
| 18 to 20 pounds | 4¼ to 4¾hours | 4¾ to 5¼ hours |
| 20 to 24 pounds | 4¾ to 5½ hours | 5¼ to 6 hours |
| 24 to 30 pounds | 5½ to 6½ hours | 6 to 7 hours |
