Dec 2001 Print Friendly Recipe Page
LIZZIE
Pumpkin Pie
Basic Pastry dough for 9 in. pie shell
1 c sugar
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp powdered ginger
1/2 tsp ground cloves
1 1/2 c cooked or canned (unseasoned) pumpkin, mashed or pureed
1 1/2 c evaporated milk
1/2 c milk
2 eggs, slightly beaten
Preheat the oven to 425 deg. Line a 9 in pie pan with the pastry dough.
Combine the remaiing ingredients in a large bowl and beat until smooth.
Pour into the lined pie pan. Bake for 10 mins., then lower the heat to
300 deg and bake for about 45 minutes or until the filling is firm.
SHERIE
CROCKPOT MACARONI
8 oz pkg. of macaroni ½ cup oleo
1 lg. can Carnation cream 2 eggs
1 ½ cup milk pepper to
taste
1 tsp salt extra med. Cheese and paprika
2 cups sharp cheese
1 cup medium cheese
Cook and drain 8 oz of macaroni, then mix all ingredients together(except the extra medium
cheese and paprika for the topping). Pour mixture into a greased crockpot-greased with
oleo. Sprinkle top with the extra cheese and paprika. Cook on low for 3 ½ to 4 hours.
BREAD PUDDING
Beat with fork 3 eggs. Add 1 cup of sugar and 2 tsp of vanilla. Add 2 tabs of margarine
(melted) and mix together. Add 2 – 3 cups of bread cubed, 1 can of pineapple chunks
cut in half, and if you want ½ cup of raisins.
Pour into buttered 7 x 9 pan. Bake at 425 until inserted knife comes out clean. About 35
–40 mins. Easy to double for a large dinner and not too sweet.
ANNETTE
1 can mandarin oranges, drained
1 can crushed pineapple
1 (8 oz) cottage cheese
1 package orange flavored gelatin mix
1 (8 oz) cool whip, thawed
Combine the well drained oranges and pineapple in a large bowl and mix together with the
cottage cheese. Add the dry orange flavored gelatin powder and stir until well blended.
Fold in the thawed frozen whipped topping and refrigerate for at least one hour.
Marshmallow Salad
1 can mandarin orange segments, drained
1 can crushed pineapples, drained
1 cup flaked coconut
small bag of miniature marshmallows
1 (8 ounce) container sour cream
In a large bowl, mix together the oranges, pineapples, coconut and marshmallows. Fold in
the sour cream. Chill and stir again before serving.
MICHELLE S
Sticky Buns
1 teaspoon margarine
6 tablespoons packed brown sugar
5 tablespoons light corn syrup
1/3 cup pecans
1 can (10 biscuits) regular or low fat refrigerated biscuits
1/4 cup sugar
1/2 teaspoon cinnamon
Preheat oven to 375 degrees. In medium saucepan, over medium heat, combine margarine,
brown sugar, corn syrup, and nuts. Stir until boiing; boil 2 minutes or until slightly
thickened. Pour into 9-inch round cake pan; top with biscuits.
In small bowl combine sugar and cinnamon; sprinkle over top of biscuits. Bake at 375
degrees for 20-25 minutes. Remove from oven and invert onto serving plate. Serve warm!
KELLEY
Potato Casserole
2 lbs. frozen hash browns, ( Southern style) thawed
1/2 c. melted margarine
1 tsp. salt
1/4 tsp. pepper
1 can cream of mushroom soup
2 c. grated cheddar cheese
1 c. ham, diced
1/2 c. chopped onion
2 c. sour cream
crushed potato chips
Combine all ingredients except potato chips in a large bowl.
Mix well. Spread mixture into a 9x13 inch baking dish. Top with potato chips. Bake at 350
degrees for 1 hour.
JOY
Holiday Cranberry Relish
1 Orange
2 Cups fresh cranberries
1 Cup Diced Red Delicious Apple
1/3 Cup Sugar
1 8oz can unsweetened crushed pineapple, drained.
1. Cut unpeeled orange into 4 pieces; remove seeds. Position knife blade in food processor
bowl. Add orange, and process until finely chopped. Transfer to a non-aluminum bowl.
2. Place cranberries in processor bowl; process until coarsely ground. Add cranberries,
apple, and pineapple to chopped orange; stir well. Cover and chill at least 8 hours.
Yield: 12 - 1/4C servings.
MICHELLE H
Broccoli Cheese & Rice Casserole
2 c. Minute Rice (uncooked)
1 can cream of mushroom Soup
1 lb. velveeta cheese (I prefer light velvetta since this side dish is so rich)
2 package frozen chopped broccoli
1/4 c. butter
Cook rice as the instructions say on box. Combine soup, Velveeta and butter in saucepan.
Cook until blended. Mix together broccoli, rice and sauce. Pour into buttered casserole
dish and bake uncovered in the oven for 1 hour on 375 degrees.
DORIS
Pecan Pralines
3/4 cup brown sugar
3/4 cup white sugar
1/2 cup evaporated milk
1/2 teaspoon vanilla
2 tablespoons butter
1 cup pecans
Combine the sugar and milk and cook slowly in a heavy pot over a low flame until it
reaches the soft ball stage (238 degrees on a candy thermometer). Remove from heat and add
the butter, vanilla and pecans. Beat mixture with a wooden spoon until it is smooth and
creamy. Drop by spoonsful onto waxed paper. If the candy does not harden within 10
minutes, it may be cooked some more.
ROSEMARY
Almond Cookies
2 3/4 cup flour
1 cup sugar
1/2 t. salt
1/2 t. baking soda
1 cup butter (better if you use
1/2 cup butter and 1/2 cup lard)
1 egg beaten
2-3 drops yellow food coloring
2 t. almond flavoring
whole almonds
Cream butter and sugar, add the egg, add dry ingredients. Form into 1 inch balls and place
on ungreased cookie sheet; push whole almond in center of cookie.
Bake 325° 15 to 18 minutes till lightly browned.
Shortbread
1 # Butter
2 T Crisco
1 cup Sugar
4 1/2 to 5 cups of flour
Beat butter, crisco and sugar till creamy add flour about 1 cup at a time.until it holds
together. Knead dowgh till smooth about 4 or 5 times. Roll into a ball and cut in 4
piecesPat each piece into a circle and prick all over with a fork--put on cookie sheet.
Sprinlkle with sugar
Bake 325° about 40 minutes until light brown. Cut into squares.
JANET
Candied Sweet Potatoes
6 cooked sweet potatoes
(canned can be used)
1 cup of brown sugar- packed
4 tbsp. butter
4 tbsp. water
1/2 tsp. salt
Heat oven to 350 degrees. Slice sweet potatoes into baking dish. Make syrup by bringing
remaining ingredients to a boil. Pour syrup over the potatoes. Bake about 30 minutes
basting occasionally until syrup thickens and potatoes are glazed.
To make on top of stove: Mix ingredients in heavy skillet and cook until mixture bubbles.
Add the potatoes and cook slowly. Turn occasionally until potatoes are glazed about 20
minutes. Serves 4-6
SHERRON
Apricot Brandy Slush
7 cups water
2 cups sugar
Bring to a boil and cool. Make 2 cups boiling water and add 4 tea bags and let sit until
strong. Then add this to sugar and water combination.
Then add:
6oz. thawed orange juice
12oz. thawed lemonade
2 cups apricot brandy
Freeze - Use ice cream scope and scrape off enough to fill a glass and add Sprite.
Toffee
1/2 pound butter or margarine
1 cup sugar
1/4 cup water
1 Tablespoon white karo
Bring to a boil. Then add at medium or a little higher heat, two cups blanced slivered
almonds. Cook until medium carmel color and you hear nuts pop. Stir frequently. Spread on
a greased cookie sheet and sprinkle with chocolate chips immediately. Wait a little and
spread around.
TAMI
MOM'S CARAMEL POPCORN
2 cups brown sugar
1/2 cup Karo syrup (light)
1/2 cup water
1/4 tsp. salt
3/4 cup butter or margarine
Boil 5 minutes, then add 1 tsp. baking soda and 1 tsp. vanilla. Pour over 6 quarts
popcorn. Bake at 200 degrees for 1 hour stirring every 15 minutes.
SALLY
Mint Snowballs
1/2 Cup 10X Sugar
1/2 Cup Shortening
1/2 Cup Butter
1/2 Tsp Peppermint Flavoring
2 Cups All Purpose Flour
1/2 Tsp Salt
Cream sugar, shortning, butter, and extract thoroughly. Add dry ingredients to
creamed mixture. Mix well. Form into one inch balls, place on cookie sheet and bake in
pre-heated 400F oven 8-10minutes. Cool on rack. Roll in powdered sugar, or you can dip
tops in icing,then in coconut. Makes 4-4 1/2 dozen.
DOTTIE
CRAB DIP
16oz. cream cheese, soft - 1 c. mayonaise
1 c. sour cream - 1/2 c. chopped green onions
1 lb. crab meat - Dash Tabasco sauce
Mix ingredients until blended. Cut off top of round sourdough bread. Scoop out middle.
Fill with dip and bake at 325 degrees for 45 mins. Serve with extra sourdough bread.
MUSHROOMS STUFFED WITH SAUSAGE
1/2 lb. mild pork sausage
1/4 c. chopped onion
1/2 c. seasoned dry bread
1 egg, slightly beaten crumbs
1 lb. fresh mushrooms, cleaned and stemmed
Cook sausage and onion in skillet until sausage is browned and onion is tender. Drain off
excess fat. Cool slightly. Stir in eggs and bread crumbs. Fill mushroom
caps. Place, filled side up in shallow baking dish. Add warm water to cover bottom of dish
(about 1/2" deep). Bake in 350 degree oven about 20 mins. or until mushrooms are
tender. Serve hot.
MARY
Wakefield Eggnogg (OLD family recipe)
6 eggs separated
1/2 cup sugar (divided in half)
1 carton coolwhip (old recipe called for whipping cream)
1/4 cup & 2 Tablespoons bourbon optional
Beat egg whites until foamy
slowly add 1/4 cup sugar set aside
Beat 6 egg yolks until thick & lemon colored, add other 1/4 cup sugar & bourbon.
Beat Well. Fold in beaten egg whites and coolwhip Sprinkle with nutmeg Makes About 2
Quarts
GLENNIS
Polly's Pumpkin Pie Cake
1 pkg. yellow cake mix
1 29 oz. can pumpkin
1 1/2 cup sugar (use half brown sugar if you like)
1 13 oz. can evaporated milk
4 eggs
2 tsp. pumpkin pie spice
1/2 cup chopped nuts (optional
2 sticks margarine, melted
Mix pumpkin, sugar, milk, eggs and spices together in a large bowl. Pour into greased 9 x
13 inch pan. Sprinkle yellow cake mix over pumpkin mixture. Drizzle with melted margarine.
Sprinkle chopped nuts over the top.
Bake at 350 for 1 hour and 15 minutes until custard tests done by sticking a knife in the
center and it comes out clean. Serve cooled, cut into squares with whipped cream. Makes 12
servings
EVA
Crunchy Chicken Salad
1 bunch chopped green onion
4-6 sticks celery sliced
1 7oz. pkg. slivered almonds
2 Cups shredded carrots
1 can water chestnuts sliced and drained
2 cans chunk chicken
1 pt. REAL Mayonnaise.(no miricle whip)
1 9oz can chinese noodles
Combine celery, onions, almonds, carrots, chestnuts, ans chicken. Stir in mayonaise. JUST
BEFORE serving add the chinese noodles ans mix well.
MARYLIZ
Broccoli Wreath with Cherry Tomatoes
You will need a 6 cup metal ring mold for this recipe.
2 heads of broccoli, about 2 3/4 pounds
Bowl of ice water
3 T. butter
1 garlic clove pressed through a garlic press
3/4 t. salt
Pinch of red pepper flakes
1 T. chopped shallots
1 T. olive oil
1 pint cherry or grape tomatoes
salt and pepper
Cut broccoli flowers into small pieces and also parts of the stem. This should yield 7-9
cups of broccoli.
Steam broccoli for 5 minutes. Don't overcook. Place broccoli in ice water to stop cooking.
Drain and spin to dry.
Place butter in small skillet over low heat, add garlic and stir. Let cool. Toss the
broccoli, salt,red pepper flakes and garlic mixture. Pack broccoli into the mold and press
down firmly. Cover with aluminium foil and refrigerate (can do this much the day before).
Preheat oven to 350º and bake still covered for 25 minutes.
Saute shallots in olive oil over moderate heat until wilted. Add cherry tomatoes and saute
for a minute or two. Sprinkle tomatoes with a little salt and pepper and remove from heat.
Unmold ring on to serving plate and spoon the tomatoes into the center.
STACIE
Glazed Pork Loin With Cranberry Stuffing
1-¼ cups chopped fresh or partially thawed frozen cranberries
2 teaspoons sugar
½ cup butter or margarine
1 chopped onion
1 package (8 oz) herb-seasoned stuffing mix
1-cup chicken broth
½ cup peeled and diced orange
1 egg, beaten
½ teaspoon grated orange peel
1 (2 ½ to 3 pound) boneless center cut loin pork roast
¼ cup currant jelly
1 tablespoon cranberry liqueur, cassis or cranberry juice
Toss cranberries with sugar in small bowl; set aside. Melt butter in saucepan over medium
heat until foamy. Add onion; cook and stir until tender. Remove from heat. Combine
stuffing mix, broth, orange, egg and orange peel. Add cranberry mixture and onion; toss
lightly.
Preheat oven to 325 degrees Fahrenheit. To butterfly roast, cut lengthwise down roast
almost to, but not through bottom. Open like a book. Cover roast with plastic wrap; pound
with flat side of meat mallet. Remove plastic wrap; spread roast with stuffing. Tie roast
with cotton string at 2-inch intervals. Place leftover stuffing in covered casserole; bake
with roast during last 45 minutes of cooking time. Place roast on meat rack in foil lined
roasting pan. Insert meat thermometer in center of stuffing. Roast 30 minutes per pound
until temperature registers 155 degrees Fahrenheit.
Combine jelly and liqueur. Brush half of mixture over roast after first 45 minutes in
oven. Roast 30 minutes more; brush with remaining jelly mixture. Transfer roast to cutting
board; tent with foil. Let stand 10 to 15 minutes. Carve roast crosswise; serve with
stuffing. Makes 8 to 10 servings.
DONNA
The Best Cookie of 1945-1950
HOLIDAY FRUIT DROPS
1 cup shortening
1 tsp.soda
2 cups brown sugar,packed
1 tsp. salt
2 eggs
1 & 1/2 cups broken pecans
1/2 cup buttermilk
1 cup chopped dates(option)
2 cups candied cherries - halfed
3 1/2 c. all-purpose flour
Mix shortening, sugar and eggs well. Stir in buttermilk. Measure flour by dipping method
or by sifting. Blend dry ingredients, stir in. Stir in pecans, cherries, and dates. Chill
at least 1 hr.
Heat oven to 400*, drop rounded teaspoonfuls of dough about 2" apart on lightly
greased cookie sheet. Place a pecan half on each cookie, if desired. Bake 8 to 10 min.,
until almost no imprint remains when touched lightly.
You may use self-rising flour and omit the salt and baking soda.
JEANIE
JEANIE'S GINGER COOKIES
Combine:
2c flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 tsp salt
Beat 3/4 c shortening 30 seconds
Add 1 c sugar to shortening & beat 'til fluffy
Add 2 tbs molasses & 1 egg
Beat until well combined. Add dry ingredients
Shape dough into 1 1/2" balls. Dip into a bowl of water then into a bowl of sugar.
Bake 3" apart on a greased sheet Bake @ 350 for 12 -15 mins or 'til lgt. brown on
bottom & cool on a rack.
SWEET POPPY SEED BREAD
In large bowl combine:
3 c flour
2 1/4 c sugar
1/2 tsp salt
4 1/2 tsp poppy seed
1 1/2 tsp baking powder
In another bowl combine:
3 eggs
1 1/2 c milk
1 c cooking oil
1 1/2 tsp vanilla extract
1 tsp almond extract
Add dry ingredients to moist & stir just 'til moist.
Grease & flour 2, 8x4x2 loaf pans.(Or mini, or muffin filled 3/4)Bake loafs @ 350 for
1 1/4 hrs or 'til done. Cover with foil last 1/4 hr to prevent burning if necessary. Cool
on rack 10 minutes.Remove from pan.Bake mini or muffin @ 400 10-15 minutes according to
size. Cool 5 minutes
ALMOND GLAZE:
1 c pwd. sugar
1/3 c orange juice
1/2 tsp each vanilla & almond extract
SHARON
Scalloped Oysters
1 pint oysters
1/2 cup oyster liquor
2 T. milk or cream
1/2 cup white bread crumbs
1 cup cracker crumbs
1/2 cup melted butter
salt and pepper
Mix bread and cracker crumbs and stir in butter. Put a thin layer in the bottom of a
greased baking dish and cover with oysters and sprinkle with salt and pepper. Add half
oyster liquor and cream. Repeat and cover top with remaining crumbs. Bake 30 minutes at
400 degrees. Serves 6.
(My mom made this for every Thanksgiving and Christmas dinner..from her 1927 cookbook!)
My Mom's Salad Dressing
1 t. sugar
1/2 t. dry mustard
1/2 t. salt
1/4 t. white pepper
Mix altogether, add:
1/4 cup vinegar
1/4 cup Wesson oil
Mix vinegar with ingredients, then add oil.