OPAL’S

COOKBOOK
2006

The collected recipes of
Opal Sanderson Moebes Wilson
edited and compiled by
Randy and Kathy Moebes

Page i

Page ii

APPETIZERS AND SNACKS 1
CHEESE BALL .................................................................................................................. 3
TOASTED PECANS ............................................................................................................ 3
AUNT THELMA TURNER’S CARAMEL CORN..................................................................... 3
CHEESE SAUSAGE BALLS ................................................................................................. 4
DIP FOR CHIPS, SHRIMP OR RAW VEGETABLES ................................................................ 4
HOT CLAM DIP ................................................................................................................ 4
MUSHROOM DIP............................................................................................................... 5
CHEESE STRAWS .............................................................................................................. 5
FROZEN BANANA POPS .................................................................................................... 5

BREADS

7

GREEN CHILI CORNBREAD ............................................................................................... 9
HOT MEXICAN CORNBREAD ............................................................................................ 9
OPAL’S CORNBREAD ...................................................................................................... 10
OPAL’S ZUCCHINI BREAD .............................................................................................. 10
BANANA NUT BREAD .................................................................................................... 11
PUMPKIN BREAD ............................................................................................................ 11
PERFECT BANANA BREAD.............................................................................................. 12
MARY BELL’S ZUCCHINI BREAD ................................................................................... 12
POTATO SOURDOUGH BREAD DOUGH............................................................................ 13
SOURDOUGH BREAD STARTER ....................................................................................... 13
SOURDOUGH STARTER FOOD ......................................................................................... 14
AUNT DOT WEEMS’ BUTTER ROLLS .............................................................................. 14
EASY BUTTER ROLLS ..................................................................................................... 14
PARKER HOUSE ROLLS .................................................................................................. 15
SISTER SHUBERT’S PARKERHOUSE ROLLS ..................................................................... 16
FLUFFY BUTTERMILK BISCUITS ..................................................................................... 17
BUTTERMILK BISCUITS .................................................................................................. 17
HOMEMADE FROZEN BISCUITS ...................................................................................... 18
EASY BISCUITS .............................................................................................................. 18
SISTER SHUBERT’S ORANGE ROLLS ............................................................................... 19
SISTER SHUBERT’S LEMON-BLUEBERRY MUFFINS ........................................................ 20
MONKEY BREAD ............................................................................................................ 20

DESSERTS, COOKIES, CAKES, AND PIES 21
MOLASSES CRUNCHES COOKIES .................................................................................... 23
WALNUT GINGERBREAD ................................................................................................ 23
GRANDMOTHER’S MOLASSES COOKIES ......................................................................... 24
OAT COOKIE MIX .......................................................................................................... 24
CINNAMON OATMEAL COOKIES ..................................................................................... 24
OPAL’S CHOCOLATE CHIP COOKIES .............................................................................. 25
PEARL’S GINGERBREAD ................................................................................................. 25
PEARL’S TEA CAKES ...................................................................................................... 25
STANDARD COOKIES ...................................................................................................... 26
Page i

SOFT MOLASSES COOKIES ............................................................................................. 26
FIG COOKIES .................................................................................................................. 27
PEANUT BUTTER OATMEAL COOKIES ............................................................................ 27
REAL VANILLA WAFERS ................................................................................................ 27
SNICKERDOODLE COOKIES ............................................................................................ 28
OATMEAL AND COCONUT CRISPIES ............................................................................... 28
MOLASSES COOKIES ...................................................................................................... 28
OLD FASHIONED TEACAKES .......................................................................................... 29
EDNA STONE’S COOKIES ................................................................................................ 29
PEARL’S CHOCOLATE PIE .............................................................................................. 30
OPAL’S CARAMEL MERINGUE PIE ................................................................................. 31
PINEAPPLE COCONUT CHESS PIE ................................................................................... 31
PEARL’S PECAN PIE ....................................................................................................... 32
OPAL’S CHOCOLATE PIE ................................................................................................ 32
PEARL AND DOT’S BURNT CARAMEL PIE ...................................................................... 33
LEMON MERINGUE PIE................................................................................................... 33
OPAL’S APPLE PIE ......................................................................................................... 34
PINEAPPLE-COCONUT CHESS PIE ................................................................................... 34
FRIED FRUIT PIES ........................................................................................................... 35
APPLE DUMPLINGS ........................................................................................................ 36
SWEET POTATO CUSTARD PIE IN ORANGE CRUST ......................................................... 36
ORANGE PIE CRUST ....................................................................................................... 37
OPAL’S COCONUT CREAM PIE ....................................................................................... 37
BLUEBERRY PIE ............................................................................................................. 38
BLUEBERRY COBBLER ................................................................................................... 38
OPAL’S APPLE PIE (9” PIE)............................................................................................. 39
PICCADILLY’S LEMON PIE.............................................................................................. 39
PUMPKIN PIE .................................................................................................................. 40
STRAWBERRY GLAZED CREAM CHEESE CAKE .............................................................. 41
BLUEBERRIES AND CREAM CHEESECAKE ...................................................................... 42
PEARL’S EGG CUSTARD ................................................................................................. 43
PEARL’S BOILED CUSTARD ............................................................................................ 43
OPAL’S ICE CREAM ........................................................................................................ 43
OPAL’S PEACH COBBLER ............................................................................................... 43
EGG CUSTARD PIE ......................................................................................................... 44
RICE PUDDING ............................................................................................................... 44
VANILLA ICE CREAM CUSTARD ..................................................................................... 45
PLAIN PASTRY ............................................................................................................... 45
NEVER-FAIL PASTRY ..................................................................................................... 45
PASTRY USING SELF-RISING FOUR ................................................................................. 46
PINEAPPLE CASSEROLE .................................................................................................. 46
BANANA PUDDING ......................................................................................................... 46
BISCUIT PUDDING .......................................................................................................... 47
PEARL’S COCOA RAISIN CAKE....................................................................................... 48
CARAMEL ICING ............................................................................................................. 48
OPAL’S SOUR CREAM POUND CAKE .............................................................................. 49

Page ii

OPAL’S BLACK WALNUT CAKE ..................................................................................... 50
CREAMY FROSTING ........................................................................................................ 50
ITALIAN CREAM CAKE ................................................................................................... 51
MARY BELL’S FRESH APPLE CAKE ................................................................................ 51
MOLASSES CUPCAKES ................................................................................................... 52
CARROT LAYER CAKE ................................................................................................... 52
PRUNE CAKE .................................................................................................................. 53
PEARL SANDERSON’S COCONUT CAKE .......................................................................... 54
DIVINITY FROSTING FOR COCONUT CAKE ..................................................................... 54
FRESH COCONUT FROSTING ........................................................................................... 55
COCONUT-MARSHMALLOW FROSTING .......................................................................... 55
BLUEBERRY SAUCE 1..................................................................................................... 55
BLUEBERRY SAUCE 2..................................................................................................... 56
SAUCES FOR CAKES OR PUDDINGS ................................................................................. 56
LEMON SAUCE ............................................................................................................... 56
VANILLA SAUCE ............................................................................................................ 56
HARD SAUCE ................................................................................................................. 56
CREAM SAUCE ............................................................................................................... 56
UPSIDE-DOWN PINEAPPLE CAKE ................................................................................... 57
POPPY SEED CAKE #1 .................................................................................................... 57
POPPY SEED CAKE #2 .................................................................................................... 58
BASIC PASTRY, 1 CRUST ................................................................................................ 58
STRAWBERRY SHORTCAKE ............................................................................................ 59
WATKINS’S FIVE FLAVOR CAKE .................................................................................... 59
EASY COCONUT CAKE ................................................................................................... 60
HOT FUDGE SUNDAE CAKE PUDDING ............................................................................ 60
WHIPPED CREAM ........................................................................................................... 60
RUM-RAISIN SAUCE ....................................................................................................... 61
CAKE DOUGHNUTS ........................................................................................................ 61
CAKE DOUGHNUTS ........................................................................................................ 61
SPICE DOUGHNUTS ........................................................................................................ 62
DOUGHNUTS .................................................................................................................. 62
BAKED ITALIAN DOUGHNUTS ........................................................................................ 63
WAFFLES ....................................................................................................................... 63
ENGLISH TOFFEE............................................................................................................ 64
OPAL’S PEANUT BRITTLE .............................................................................................. 65

MEATS AND MAIN DISHES

67

OPAL’S CREAMED CHICKEN .......................................................................................... 69
OVEN FRIED CHICKEN ................................................................................................... 70
SOUTHERN FRIED CHICKEN ........................................................................................... 70
EASY CHICKEN BREAST ................................................................................................. 70
CHICKEN A LA KING FOR 2............................................................................................ 71
COMPANY CREAMED CHICKEN ...................................................................................... 71
BROCCOLI AND CHICKEN CASSEROLE ........................................................................... 72
MENNONITE CHICKEN A LA KING ................................................................................. 72

Page iii

OVEN BARBEQUED CHICKEN 1 ...................................................................................... 72
OVEN BARBECUED CHICKEN 2 ...................................................................................... 73
QUICK CHICKEN GRAVY ................................................................................................ 73
OPAL’S YORKSHIRE BAKED CHICKEN ........................................................................... 73
CHICKEN A LA KING ...................................................................................................... 74
CREAMED CHICKEN ....................................................................................................... 74
CHICKEN-ALMOND CASSEROLE..................................................................................... 75
PERFECT POT ROAST...................................................................................................... 75
ROUND STEAK ............................................................................................................... 76
DINNER IN A DISH .......................................................................................................... 76
GROUND BEEF MIX........................................................................................................ 76
BEEF BURGERS ON BUNS (WITH MIX) ............................................................................ 77
GROUND BEEF STROGANOFF (WITH MIX)....................................................................... 77
BEEF AND NOODLE CASSEROLE (WITH MIX) .................................................................. 77
HOBO DINNER ................................................................................................................ 77
RUBEN CASSEROLE ........................................................................................................ 78
PEPPERS STUFFED WITH BEEF ........................................................................................ 78
PRESSURE COOKER ROAST ............................................................................................ 79
MEAT PIE (USING LEFTOVER MEAT) ............................................................................... 80
PASTRY FOR MEAT PIE .................................................................................................. 80
BEEF STROGANOFF WITH ROUND STEAK ....................................................................... 80
NEW YORK DELI RUBEN ................................................................................................ 81
COUNTRY FRIED STEAK AND CREAM GRAVY ................................................................ 81
BARBEQUED MEATLOAF (SERVES 2).............................................................................. 82
SAUCE FOR MEAT LOAF ................................................................................................. 82
CREAM DRIED BEEF ON TOAST ...................................................................................... 82
CORNED BEEF CASSEROLE ............................................................................................ 83
CREAMED BEEF ON TOAST............................................................................................. 83
MEAT LOAF 1 ................................................................................................................ 83
MEAT LOAF 2 ................................................................................................................ 84
BEEF TIPS ...................................................................................................................... 84
MEAT LOAF WITH SAUCE............................................................................................... 84
HOT AND SOUR SOUP ..................................................................................................... 85
MEAT BALLS FOR SPAGHETTI ........................................................................................ 85
CROCK POT SPAGHETTI ................................................................................................. 86
EASY SPAGHETTI ........................................................................................................... 86
CHILI CON CARNE ......................................................................................................... 86
CHILI 1........................................................................................................................... 87
CHILI 2........................................................................................................................... 87
CHICKEN STEW .............................................................................................................. 88
CHICKEN AND DUMPLINGS ............................................................................................ 89
CHICKEN CORN SOUP .................................................................................................... 90
RIVETS ........................................................................................................................... 90
OPAL’S IRON POT BEEF STEW WITH DUMPLINGS (GOOD!) ............................................ 91
SAUERKRAUT AND PORK ............................................................................................... 92
CROCK POT PORK CHOPS............................................................................................... 92

Page iv

BARBECUE SAUCE ......................................................................................................... 92
SEAFOOD SAUCE FOR BOILED SHRIMP ........................................................................... 93
CLAM CHOWDER ........................................................................................................... 93
SALMON PATTIES ........................................................................................................... 94
SALMON PATTIES ........................................................................................................... 94
FROZEN SKILLET PIZZA CRUST ...................................................................................... 95
PIZZAS ........................................................................................................................... 95
VEGETABLE PIZZA ......................................................................................................... 95
MEXICAN PIZZA ............................................................................................................. 95
PESTO PIZZA .................................................................................................................. 95
ROASTED PEPPER PIZZA................................................................................................. 96
CHICKEN PIZZA .............................................................................................................. 96
MEAT MARINATE........................................................................................................... 96
CHART FOR ROASTING TURKEY ..................................................................................... 96
GUIDE FOR BAKING HAM ............................................................................................... 96
QUICK SALAD DRESSING ............................................................................................... 96
MOLASSES GLAZE FOR RIBS .......................................................................................... 97

CANNING AND PRESERVING

99

BLACKBERRY WINE ..................................................................................................... 101
GRAPE WINE ................................................................................................................ 101
CHILI SAUCE ................................................................................................................ 101
DILL PICKLE ................................................................................................................ 101
HOMEMADE VANILLA EXTRACT .................................................................................. 102
FRESH DILL PICKLES ................................................................................................... 102
V-8 JUICE..................................................................................................................... 102
CHILI SAUCE ................................................................................................................ 103
RANCH DRESSING MIX ................................................................................................ 103
RANCH DRESSING ........................................................................................................ 103
BEET PICKLE ................................................................................................................ 104
PEAR HONEY ............................................................................................................... 104
PEPPER SAUCE ............................................................................................................. 104
FRESH FROZEN CABBAGE ............................................................................................ 105
KRAUT BY THE QUART................................................................................................. 105
SEASONED TOMATO JUICE ........................................................................................... 105
CREAM SOUP MIX ........................................................................................................ 106
GRAPE JUICE ................................................................................................................ 106
PEACH BRANDY ........................................................................................................... 106
FRIENDSHIP TEA MIX................................................................................................... 107
MAGIC GRAPE JUICE .................................................................................................... 107
FROZEN CORN.............................................................................................................. 107
AUNT THELMA’S PICKLED PEACHES............................................................................ 108

SALADS, VEGETABLES AND SIDE DISHES

109

CLASSIC POTATO SALAD ............................................................................................. 111
CLASSIC MACARONI SALAD ........................................................................................ 111
Page v

AUNT THELMA TURNER’S POTATO SALAD .................................................................. 112
ORANGE JELL-O SALAD............................................................................................... 112
POPPY SEED DRESSING FOR FRUIT ............................................................................... 112
CUCUMBER SALAD ...................................................................................................... 112
FRESH SPINACH SALAD................................................................................................ 113
OLD-FASHIONED FRUIT SALAD ................................................................................... 113
DIJON VINAIGRETTE .................................................................................................... 113
WEST INDIES CRAB SALAD .......................................................................................... 114
OPAL’S CHICKEN SALAD ............................................................................................. 114
CUCUMBER SALAD ...................................................................................................... 114
MARINATED TOMATO SLICES ...................................................................................... 115
STEWED OKRA ............................................................................................................. 115
OVEN FRIED OKRA ...................................................................................................... 116
PINTO BEANS ............................................................................................................... 116
SHREDDED FRIED POTATO CAKES (LATKES) ............................................................... 116
BROCCOLI CHEESE CASSEROLE ................................................................................... 117
ONION SOUP ................................................................................................................ 117
FRIED EGGPLANT ......................................................................................................... 117
EGGPLANT WITH ALMONDS ......................................................................................... 118
FRIED OKRA................................................................................................................. 118
PEARL’S CANDIED SWEET POTATOES .......................................................................... 118
PEARL’S FRIED SWEET POTATOES ............................................................................... 118
PEARL’S BAKED BEANS ............................................................................................... 119
SCALLOPED POTATOES ................................................................................................ 119
SIMPLE GLAZED SWEET POTATOES ............................................................................. 119
GREEN BEAN CASSEROLE ............................................................................................ 119
SQUASH CASSEROLE .................................................................................................... 120
ASPARAGUS AND GREEN PEA CASSEROLE ................................................................... 120
CRUSTY SWEET POTATO CASSEROLE .......................................................................... 120
GREEN BEANS WITH BACON ........................................................................................ 121
FRIED GREEN TOMATOES ............................................................................................ 121
GREEN BEANS AND POTATOES..................................................................................... 121
ASPARAGUS WITH ALMONDS ....................................................................................... 122
GREAT NORTHERN BEANS AND SMOKED SAUSAGE ..................................................... 122
SAUTÉED EGGPLANT AND ZUCCHINI............................................................................ 123
DOROTHY STEWARTS’ SWEET POTATO CASSEROLE .................................................... 123
LOLA’S SWEET POTATO CASSEROLE ........................................................................... 123
POTATO SOUP .............................................................................................................. 124
QUICK POTATO SOUP ................................................................................................... 124
ASPARAGUS CASSEROLE .............................................................................................. 124
COLLARDS ................................................................................................................... 125
TURNIP GREENS AND “POT LIKKER” ........................................................................... 125
FRESH CREAMED CORN ............................................................................................... 125
SCALLOPED SQUASH .................................................................................................... 126
ASPARAGUS CASSEROLE .............................................................................................. 126
ROSALYN CARTER’S EGGPLANT CASSEROLE ............................................................... 127

Page vi

PORK AND BLACK-EYED PEAS CASSEROLE .................................................................. 127
MUSHROOMS AND RICE ............................................................................................... 128
THIN DUMPLINGS ......................................................................................................... 128
BAKED CHEESE GRITS ................................................................................................. 129
OPAL’S MACARONI AND CHEESE ................................................................................. 129
OPAL’S CORNBREAD DRESSING FOR TURKEY .............................................................. 129
CORNBREAD DRESSING................................................................................................ 130
CHEESE SAUCE ............................................................................................................ 130
FRESH MUSHROOM SAUCE .......................................................................................... 131
MUSHROOM SAUCE ..................................................................................................... 131
SWEET MUSTARD SAUCE ............................................................................................. 131
CHICKEN OR STEAK GRAVY ......................................................................................... 132
BASIC CREAM SAUCE .................................................................................................. 132

Page vii

Page viii

Appetizers and Snacks

Page 1

Page 2

Cheese Ball
½ lb sharp cheddar
½ lb hoop cheese
1 8-oz cream cheese
1 small onion grated
1 clove garlic, grated

1 tsp Tabasco Sauce
1 tsp Worcestershire Sauce
Salad dressing
Paprika

Mix first 7 ingredients. Add just enough salad dressing to moisten. Form
into ball and roll in paprika. Wrap in waxed paper and chill for one day.

Toasted Pecans
1 stick margarine
Salt to taste

½ gallon pecan halves

Preheat oven to 250 degrees. Place margarine in a 9x13 baking dish and
place dish in oven as it preheats. When margarine melts, remove dish from
oven. Add pecans, stirring to coat well with margarine. Return dish to oven
and bake 1½ hours, stirring every 15 minutes. Remove pan from oven. Stir I
salt to taste. Bake 30 minutes more, stirring after 15 minutes.

Aunt Thelma Turner’s Caramel Corn
2 cups brown sugar
1 cup butter
2 tsp salt
1 tsp baking soda

1 cup raw peanuts
5 quarts popped corn, (about 1 cup unpopped)

Pop corn and put in large bowl. Bring brown sugar, syrup, butter and salt to
a boil. Boil 5 minutes add baking soda and stir vigorously. Add peanuts to
syrup. Pour over popped corn. Mixing well to coat corn. Pour into large flat
greased pans. Bake 1 hour at 200 degrees. Stir every 15 minutes.
Note: Be sure to cook syrup in large enough container so it won’t boil over
when the soda is added.

Page 3

Cheese Sausage Balls
1 heaping cup grated sharp cheddar
cheese
1 lb hot sausage

2 cups Bisquick
Tabasco to taste

Have all ingredients at room temperature. Combine all ingredients and
shape into 1” balls. Bake at 350 degrees for 20 minutes. These may be frozen
before baking.

Dip for Chips, Shrimp or Raw Vegetables
1 cup sour cream
2 to 3 pkg cream cheese
¼ lbs chipped beef, finely chopped
2 dill pickles finely chopped

1 tsp Worcestershire Sauce
2 tsp horseradish
Dash lemon juice
Dash pepper

Blend all ingredients, may add a little milk for desired consistency.

Hot Clam Dip
9-oz cream cheese
8-oz can minced clams, drained
1 tsp dry mustard
Red pepper

Salt
Onion juice
Tabasco

Heat all ingredients in double boiler until well mixed. Serve with crackers or
chips.

Page 4

Mushroom Dip
1 lb fresh mushrooms
1 cup slivered toasted almonds
2 cups sour cream
½ cup mayonnaise
1 tbsp chopped parsley
1 tbsp paprika

1 tbsp dry mustard
2 tbsp dried onion
1 tbsp lemon juice
1 tsp salt
2 tbsp water

Blanch mushrooms in boiling water for 2 minutes. Chop and mix with rest of
ingredients. Refrigerate for 1 hour. Serve with crackers or raw vegetables.

Cheese Straws
1 lb New York Cheddar Cheese
¼ lb butter
1¾ cups flour

½ tsp salt
½ tsp red pepper
1½ tsp baking powder

Cream butter and cheese together, add flour, salt, red pepper and baking
powder. Run through a star shaped cookie cutter, and bake in 350 deg oven.
Cheese straws must be baked carefully as they burn easily.

Frozen Banana Pops
3 bananas
2 tbsp orange juice
6-oz semi-sweet chocolate morsels

1 tbsp shortening
¾ cup finely chopped toasted pecans or
coconut

Peel bananas and cut in half cross-wise. Brush with orange juice. Place on
cookie sheet lined with waxed paper and freeze. Combine chocolate and
shortening in top of double boiler and cook until melted. Cool slightly. Spoon
chocolate over bananas and roll coated bananas in pecans. Wrap in plastic
wrap and freeze.

Page 5

Notes:
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Page 6

Breads

Page 7

Page 8

~~~~~~~~~~~~~~~~~
Cornbreads
~~~~~~~~~~~~~~~~~
Green Chili Cornbread
1 cup cornmeal
¼ cup flour
1 tbsp sugar
1 tsp salt
½ tsp soda
1 cup fresh corm

8-oz sour cream
4-oz chopped green chilies
1 cup shredded cheese
2 eggs beaten
2 tbsp butter

Combine first 5 five ingredients and mix well. Stir in remaining ingredients.
Heat butter in 8½” cast iron skillet. Pour in batter and bake at 350 deg for 1
hour or until brown.

Hot Mexican Cornbread
1½ cup cornmeal
1 tsp salt
1 tbsp baking powder
2 eggs, beaten
2 tbsp chopped green pepper

1 8-oz pkg sour cream
1 cup cream-style corn
¼ cup vegetable oil
1-2 jalapenos, chopped
1 cup shredded cheese

Combine cornmeal, salt, baking powder; mix well. Stir in remaining
ingredients, except cheese. Pour half of batter in a hot greased 10 ½” iron
skillet. Sprinkle evenly with half of cheese; pour the remaining batter over
cheese. Top with remaining cheese. Bake at 350 degrees 35 – 40 minutes.

Page 9

Opal’s Cornbread
1 cup buttermilk
½ tsp soda
1 tsp sugar

1 egg
2 tbsp oil
self-rising meal, enough to make batter

Heat oven to 450 degrees. Pour 2 tbsp bacon drippings into heavy iron skillet
or iron muffin rings. Head until smoking hot. Mix ingredients and pour into
3 sections into iron skillet. Bake on preheat (top and bottom elements
heating) until top is lightly brown. (If you cook the bread on bake and if you
use an iron skillet, the bottom will be too brown.)

~~~~~~~~~~~~~~~~~
Fruit and Vegetable Breads
~~~~~~~~~~~~~~~~~
Opal’s Zucchini Bread
3 cups plain flour
2 tsp soda
1 tsp salt
½ tsp baking powder
1½ tsp cinnamon
¾ cup chopped black walnuts
3 eggs

2 cups sugar
1 cup oil
2 tsp vanilla
2 cups shredded zucchini
1 8-oz can crushed pineapple, well
drained

Combine flour, soda, salt, baking powder, cinnamon and nuts; set aside. Beat
eggs lightly in a large mixing bowl; add sugar, oil, and vanilla. Beat until
creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only
until dry ingredients are moistened. Spoon batter into 2 well-greased and
floured 9x5x3” load pans. Bake at 350 degrees for 1 hour or until done. Cool
10 minutes before removing from pans. Turn out onto racks and cool
completely. Makes 2 loaves.

Page 10

Banana Nut Bread
3
½ cups flour
4 tsp baking powder
1 tsp soda
1 tsp salt
2 eggs

⅔ cup shortening
1½ cups sugar
2 cups mashed banana
2 cups nut meats

Sift flour, baking powder, salt and soda; set aside. Beat together eggs and
bananas. Cream shortening and sugar together. Add flour and egg mixture
alternately to shortening and sugar. Mix well and fold in nuts. Pour into
greased and floured load pans and bake for 50 minutes at 350 degrees.

Pumpkin Bread
2¾ cups sugar
4 eggs
⅔ cup shortening
⅔ cup water
3½ cup flour

½ tsp baking powder
1½ tsp cinnamon
1 tsp cloves
2 tsp soda
1 cup chopped nuts

Mix first 4 ingredients; blend well. Add dry ingredients alternately with
water. Add nuts last. Pour into 2 large loaf pans. Bake at 350 degrees for
1¼ hours.

Page 11

Perfect Banana Bread
1 cup Pecan halves
2½ cups flour
1¼ tsp cinnamon
¾ tsp salt
⅛ tsp nutmeg
Pinch of cloves
1½ cups ripe bananas

¼ cup buttermilk
1 tsp vanilla
½ cup real butter
¾ cup packed brown sugar
½ cup white sugar
3 large eggs, room temperature

Heat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan. Chop nuts.
Wisk together flour, baking powder, soda, cinnamon, salt, nutmeg and cloves
in a medium bowl. Combine bananas, buttermilk and vanilla in another
bowl. Beat butter and sugars in mixing bowl; medium high speed for 5
minutes. Add eggs, one at a time; beating 30 seconds after each one. Reduce
speed and beat in the half of flour mixture. Beat in half of the banana
mixture; just until combined. Repeat with remaining flour and banana
mixture. Fold in nuts. Scrap batter evenly in prepared pans. Bake 70 to 72
minutes; until a toothpick inserted in center comes out clean. Cool 5
minutes, loosen sides of pan, un-mold onto wire rack. Cool completely; wrap
and store at room temperature for 2 days.

Mary Bell’s Zucchini Bread
3 cups flour
2 cups sugar
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
¾ tsp baking soda

2 cups zucchini
2 tsp vanilla
1 cup chopped nuts
1 cup raisins
1 cup oil
3 eggs

Mix dry ingredients with nuts, raisins. Beat egg yolks with oil and pour over
flour mixture. Add vanilla and zucchini; pour into 2 greased and floured loaf
pans. Bake at 350 degrees.

Page 12

~~~~~~~~~~~~~~~~~
Yeast Breads and Dinner Rolls
~~~~~~~~~~~~~~~~~
Potato Sourdough Bread Dough
½ cup vegetable oil
1 cup potato starter
1½ cups warm water, 120-130 degrees

6 cups bread flour
⅓ cup sugar
1 pkg yeast
1 tbsp salt

Combine first 4 ingredients in a large bowl; gradually stir in oil and rest of
ingredients. Turn dough out onto a floured surface. Knead lightly 4 or 5
times. Place dough in a well greased bowl, turning to grease top. Cover and
let rise in a warm place 2 hours or until doubled. Punch down and divide into
half. Shape into log. Bake in 350 degree oven for 25 minutes. Else, shape
into rolls and let rise. Bake at 350 degrees for 15 minutes.

Sourdough Bread Starter
¾ cup sugar
3 tbsp instant potato flakes

1 pkg dry yeast
1 cup warm water, 120-130 degrees

Steps
1) Combine first 3 ingredients in a small bowl. Stir in warm water.
Cover with plastic wrap. Pierce plastic wrap 4 or 5 times with point of
knife. Refrigerate 3 to 5 days.
2) Remove starter from refrigerator; let stand at room temperature for 1
hour. Stir well. Remove 1 cup to use in a recipe or give to a friend.
3) Prepare 1 recipe starter food and stir into remaining starter. Let
stand uncovered 8 to 12 hours. Cover with plastic wrap; pierce 4 or 5
times. Refrigerate 3 to 5 days each time starter is used. Repeat the
feeding procedure. Use all starter then discard after 4 feedings.

Page 13

Sourdough Starter Food
¾ cup sugar
3 tbsp instant potato flakes

1 cup warm water 120-130 degrees

Combine all ingredients and use to feed starter.

Aunt Dot Weems’ Butter Rolls
3 cups plain flour
1 tbsp baking powder
1 tsp salt
⅓ cup shortening

1 cup milk
1½ cup sugar
¾ cup soft REAL butter
2 tsp vanilla

Sift first 3 ingredients. Mix in shortening with fingertips. Add milk and
knead until smooth. Roll out ¼ inch thick. Spread with ¾ cup soft real
butter. Sprinkle 1½ cups sugar on top. Roll up in jellyroll fashion. Cut into
1½ inch pieces and stand up in large pudding pan. Slowly pour enough
boiling water to cover tops of rolls. Sprinkle 2 tsp vanilla o top. Bake at 350
degrees for 1 hour or until brown serve with whipped cream.

Easy Butter Rolls
1 small can biscuits
Butter
Sugar

1 cup milk
Vanilla

Roll each biscuit until thin. Put 4 thin slices butter and 3 tsp of sugar in
center of each. Fold and crimp edges (as in fried pies). Combine milk and
vanilla. Pour over biscuit wedges and bake in 35 oven for 30 minutes

Page 14

Parker House Rolls

Pearl, Thelma, and Opal’s recipe

1 qt sweet milk
1 cup sugar
2 pkg yeast
⅓ cup water (115 deg)
1 cup margarine

9 cups flour
1 tbsp salt
1 tsp baking soda
1 tsp baking powder

Bring milk, sugar and margarine almost to a boil, don’t let boil. Remove from
heat and cool until lukewarm.
Dissolve yeast in 1/3 cup warm (115 deg) water and let stand 5 minutes.
Add to milk mixture and beat in 6 cups of flour to make a thick batter. Put in
warm place to rise double its bulk.
Sift other 3 cups flour, salt, soda and baking powder. Punch down batter and
add rest of dry ingredients. Knead by hand or beat with dough hooks until
dough is smooth and elastic. For easier handling put dough in refrigerator
over night.
Roll out dough to ½ inch thick and brush with melted butter. Fold in half
and let rise until double in bulk. Makes 4 dozen rolls or make clover leaf rolls
by putting 3 balls in each muffin ring and brush with melted butter.

Page 15

Sister Shubert’s Parkerhouse Rolls

The secret of these light-as-a-feather rolls is “Don’t knead the dough”.
1 pkg dry yeast
1½ cup warm water (105 to 115 degrees)
5 cups sifted all-purpose flour, divided
½ cup sugar
1½ tsp salt

½ cup shortening, melted
2 large eggs, lightly beaten
½ cup butter melted
1¼ cups all-purpose flour

Combine yeast and water in a 2 cup measuring cup, let stand 5 minutes.
Combine 4 cups sifted flour, sugar, and salt in a large bowl. Stir in yeast
mixture and shortening, add eggs and remaining 1 cup sifted flour. Stir
vigorously until well blended. (Dough will be soft and sticky) Brush or
lightly rub dough with some of the melted butter. Cover loosely and let rise
in a warm place (85 degrees) free from drafts for 1½ hour or until doubled in
bulk. Grease 4 8-inch round cake pans and set aside. Sift ¾ cup flour in a
thick layer evenly over work surface. (Dough will be soft) Turn dough out on
the floured surface. Sift ½ cup flour evenly over dough. Roll to ½ inch
thickness. Brush off excess flour. Cut out dough using a floured 2-inch
biscuit cutter. Pull each round into an oval 2½ inches long. Dip one side into
melted butter. Fold oval in half with buttered side facing out. (Floured side
will form the famous Parkerhouse pocket.) For each pan, place the folds of 10
rolls against side of prepared pan, pressing center fronts of rolls together
gently to seal. Place 5 rolls in inner circle and 1 roll in center for a total of 16
rolls. Cover loosely and let rise in warm place for 1 hour or until double in
bulk. Preheat oven to 400 degrees. Bake rolls uncovered for 12 to 15 minutes
or until lightly brown. Yield 64 rolls.
Tip from Sister: Be sure to sift flour before measuring. To freeze use
aluminum pans and bake until they start to brown. Cool completely and seal
in gallon plastic freezer bags and freeze.

Page 16

~~~~~~~~~~~~~~~~~
Biscuits
~~~~~~~~~~~~~~~~~
Fluffy Buttermilk Biscuits
2 cups self-rising flour
1½ tsp baking powder
1½ tsp sugar

⅓ cup shortening
1 cup buttermilk
Melted butter

Combine dry ingredients. Cut in shortening, add buttermilk and stir until
ingredients are moistened. Turn out onto a floured surface. Knead lightly 3
or 4 times. Roll to ½”, cut out biscuits and place on greased sheet. Brush
tops with melted butter. Bake at 375 degrees for 18 to 20 minutes.

Buttermilk Biscuits
2 cups plain flour
1 tbsp baking powder
¾ tsp salt

½ tsp baking soda
5 tbsp shortening chilled
1 cup buttermilk

Preheat oven to 425 degrees. Sift dry ingredients together. Use a pastry
blender and cut chilled shortening into flour, add buttermilk and toss with a
fork until dough forms. Turn dough out onto a lightly floured surface. Knead
a few times. Take care not to over handle dough or biscuits won’t be flaky.
Dough can be made up to 2 hours in advance if wrapped in plastic wrap and
refrigerated until ready to be used. Pat dough to ¾ inch thickness and place
2 inches apart on ungreased baking sheet. Bake 12 to 15 minutes.

Page 17

Homemade Frozen Biscuits
2 cups Martha White Self-Rising flour
(use only Martha White!)

¼ cup shortening
¾ cup milk or buttermilk, approximately

Note: if using buttermilk, add ½ tsp soda. Cut shortening into flour until
particles are like coarse meal. Stir in milk to make a soft dough. Turn out on
a floured surface and knead only until smooth. Roll out and cut with floured
cutter. Place on ungreased baking sheet. Brush tops lightly with milk and
place in freezer. When frozen hard, remove and place in plastic bag. When
ready to use, place on lightly greased baking sheet and bake in 450-degree
oven. Do not let biscuits thaw before baking. Put in oven while frozen hard.
Bake 12-15 minutes.

Easy Biscuits
⅔ cup shortening
1½ cups self-rising flour

⅔ cup buttermilk

Cut in shortening; add buttermilk with a fork until ingredients are
moistened. Roll out to ½ inch thickness. Bake at 425 degrees for 12 minutes.

Page 18

~~~~~~~~~~~~~~~~~
Sweet Breads
~~~~~~~~~~~~~~~~~
Sister Shubert’s Orange Rolls
2 cups sugar
1 cup butter, melted
¾ cup coarsely grated orange rind (5
oranges)
1 recipe Parkerhouse rolls
1½ cups all purpose flour divided

½ cup butter, melted
2½ cups sifted powdered sugar
¼ cup fresh orange juice
½ cup coarsely grated orange rind (3
oranges)

Combine first 3 ingredients and set aside. Grease 4 8 inch round cake pans
and set aside. After Parkerhouse roll dough has risen for directions, sift ½
cup flour in a thick layer over work surface. Turn half of dough on the
surface. (Dough will be soft) Set remaining half of dough aside. Roll dough
into a 20x30 inch rectangle. Spread half of orange rind mixture over dough.
Roll up dough in jellyroll fashion, starting at the short side and roll to center.
Cut dough along side to release it. Roll up remaining half of rectangle in
same fashion. Set rolls of dough aside. Repeat procedure using remaining ¾
cup of flour, dough and orange rind mixture. Cut each roll into 16 1¼ inch
slices. Place 16 slices, cut side down, in each of the prepared pans leaving ¼
inch space between slices. Brush slices with ½ cup melted butter. Let rise
uncovered in warm place (85 degrees) for 1 hour or until double in bulk.
Preheat oven to 375 degrees. Bake rolls uncovered for 15 to 18 minutes. Cool
slightly in pan or wire rack. Combine orange juice, powdered sugar and ½
cup orange rind. Drizzle over warm rolls. Yield 64 rolls. May be frozen.
Tip from Sister: Use only fresh oranges.

Page 19

Sister Shubert’s Lemon-Blueberry Muffins
2½ cups flour divided
⅓ cup packed brown sugar
2 tbsp butter
Rind of 2 lemons, coarsely grated
1 tsp sugar
1 cup buttermilk

½ cup butter
½ cup + 2 tbsp sugar
2 large eggs
½ tsp salt
½ tsp baking powder
½ tsp baking soda

Preheat oven to 400 degrees. Combine ¼ cup flour and brown sugar, cut in
butter and set aside. Toss berries with 2 tbsp sugar, set aside. Combine
lemon rind and 1 tsp sugar, set aside. Beat softened butter until creamy, add
½ cup + 2 tbsp sugar and heat well. Combine remaining 2 cups flour, salt
baking powder. Combine baking soda and buttermilk, add to butter mixture
alternately with flour mixture, beginning and ending with flour mixture.
Beat at low speed just until blended. Fold in berries and rind. Spoon muffins
into greased muffin pans, filling ¾ full. Sprinkle brown sugar mixture over
batter. Bake 15 - 18 minutes or until golden. Let stand in pans 5 minutes
then remove.
Tip: Use large eyes of grater to grate lemon. The larger pieces will add more
flavor.

Monkey Bread
½ cup margarine
⅓ cup white sugar
⅓ cup firmly packed brown sugar

¼ cup chopped nuts
1 tbsp cinnamon
3 cans 12-oz buttermilk biscuits

Preheat oven to 375 degrees. Coat the inside of a Bundt pan with butter or
cooking spray. Melt margarine in a pot. Mix sugars, nuts and cinnamon in
separate bowl. Open 1 can of biscuits, separate and cut each into 4 sections.
Roll each quarter in a ball and roll in sugar. Place the balls in the Bundt pan
and in single layer and drizzle a little melted margarine evenly over top.
Repeat with the other two cans of biscuits. Sprinkle remaining sugar
mixture over top. Bake 30 to 35 minutes. Cool a minute or two before
turning bread onto a plate. Don’t leave in pan too long or it will be hard to
remove.

Page 20

Desserts, Cookies, Cakes, and Pies

Page 21

Page 22

~~~~~~~~~~~~~~~~~
Cookies
~~~~~~~~~~~~~~~~~
Molasses Crunches Cookies
1 cup brown sugar
¾ cup shortening
1 egg
¼ cup molasses
2¼ cups flour

¼ tsp salt
2 tsp soda
½ tsp cloves (optional)
1 tsp soda

Cream shortening and sugar, add eggs and molasses; beat well. Chill. Roll
in 1” balls. Dip in granulated sugar. Place sugar side up, 2” apart on greased
cookie sheet. Bake at 375 degrees for 12 to 15 minutes. Makes 4 dozen.

Walnut Gingerbread
1 cup brown sugar
½ cup shortening
½ cup molasses
1 cup boiling water
3½ cups flour
2 tsp baking soda

½ tsp cloves
½ tsp cinnamon
½ tsp ginger
2 eggs
1 cup chopped black walnuts

Cream together sugar and shortening. Add molasses and water and beat
until well mixed. Sift together dry ingredients and add to the first mixture.
Beat in eggs one at a time. Add chopped walnuts. Pour into greased loaf
pan. Bake at 350 degrees for 35 to 40 minutes.

Page 23

Grandmother’s Molasses Cookies
1 cup shortening
1 cup molasses
1 cup sugar
2 eggs
1 cup water
5 cups flour

2 tsp soda
2 tsp cinnamon
½ tsp cloves
¼ tsp nutmeg
1 tsp salt

Cream shortening and sugar. Add beaten eggs; blend mixture. Mix molasses
with water. Sift dry ingredients and add alternately with water mixture;
beating only enough to mix. Drop by spoonfuls on cookie sheet. Bake 15
minutes at 375 degrees.

Oat Cookie Mix
4 cups regular oats
4 cups plain flour
1½ cups dry milk powder

3 tbsp baking powder
1½ tsp salt
1½ cup shortening

Combine first 5 ingredients. Cut in shortening with pastry blender. Store in
tightly covered container.

Cinnamon Oatmeal Cookies
2¾ cup Oat Cookie Mix
¾ cup sugar
1 tsp cinnamon
1 egg beaten

¼ cup water
1 tsp vanilla
⅓ cup raisins

Combine first 3 ingredients, stirring well. Add egg and water, stirring just
until moistened. Dough will be stiff. Stir in vanilla and raisins. Drop dough
by rounded teaspoons onto lightly greased baking sheet. Bake at 350 deg for
12 – 15 minutes. Cool on wire rack. Makes 3 dozen.

Page 24

Opal’s Chocolate Chip Cookies
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1 cup chopped nuts
12-oz chocolate chips

⅔ cups shortening
⅔cup margarine or butter
1 cup white sugar
1 cup brown sugar
2 eggs
3 cups flour

Mix all ingredients and drop by teaspoon onto a light colored baking sheet
(dark sheet browns the bottoms too much) Bake 8 - 10 minutes at 375
degrees.

Pearl’s Gingerbread
¼ cup sugar
¼ cup molasses
¼ cup shortening
⅓ cup buttermilk
1 egg

1 cup flour
½ tsp baking soda
1 tsp baking powder
1 tsp vanilla
½ tsp ginger

Mix all ingredients and bake in iron muffin ring or pan. Serve with Lemon
sauce.

Pearl’s Tea Cakes
2 cups flour
3 cups butter and lard mixed
1 cup sugar
¼ cup milk

1 egg well beaten
2 tsp baking powder
2 tsp vanilla

Mix and chill 1 hour. Roll out and cut with biscuit cutter. Bake at 350
degrees until light brown. If dough is still sticky add a little more flour.

Page 25

Standard Cookies

1938 Home Economics Book

½ cup butter
1 cup sugar
1 egg
1 tsp vanilla

¼ cup milk
2 tsp baking powder
2½ cups flour, or enough to make stiff
dough

Cream butter, add sugar gradually, well beaten egg, milk and flavoring. Mix
and sift dry ingredients and add to first mixture. If a rolled cookie is desired,
chill the mixture , roll out, one part at a time on a floured board to ¼ inch.
Bake cookies on buttered sheet in hot oven. If a soft cookie is desired, use a
little more milk, drop from a spoon once inch apart on a buttered sheet and
bake in hot oven (400 degrees) 10 to 15 minutes. Remove from sheet as soon
as taken from oven.

Coconut Cookies

Use recipe for standard cookies, adding ½ cup shredded coconut and a
few more drops of milk.

Sugar Cookies

Use standard cookie recipe adding ¼ tsp nutmeg, ¼ tsp cinnamon.
Sprinkle sugar on cookies before baking.

Soft Molasses Cookies
1 cup molasses
1¾ tsp baking soda
1 cup sour milk

1938 Home Economics Book

½ cup melted butter
2 tsp ginger
1 tsp salt

Add soda to molasses and beat thoroughly, add milk, butter, ginger, salt and
enough flour to make a drop batter. Let stand several hours in a cold place to
thoroughly chill. Roll out, shape and bake according to standard cookie
directions. Shortening may be substituted for part of butter.

Page 26

Fig Cookies

1938 Home Economics Book
¾ cup butter
1½ cups dark brown sugar
1 egg
¼ cup milk
1 cup chopped figs

2½ cups flour
3 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 cup chopped nuts

Cream butter, sugar and eggs. Sift dry ingredients; add to first mixture.
Alternate with milk. Add nuts and figs and mix well. Shape in rolls, wrap in
waxed paper. Place in refrigerator until ready to cook. Slice thin, bake at
400 degrees 12 to 15 minutes. Makes 5 dozen.

Peanut Butter Oatmeal Cookies
1 cup peanut butter
¾ cup sugar
1 egg beaten
¼ cup water

1 tsp cinnamon
1 tsp vanilla
1 cup Oat Cookie Mix

Combine first 6 ingredients; stir until smooth. Add Oat Cookie Mix; blending
well. Dough will be stiff. Cover and chill 1 hour. Shape into 1” balls. Place
3” apart on greased cookie sheet. Dip fork in flour. Flatten cookies to ¼”
Bake at 350 deg for 12 to 15 minutes. Makes 4 dozen.

Real Vanilla Wafers
⅓ cup shortening
1 cup sugar
1 egg, beaten
¼ cup milk

3 tsp vanilla
2 cups flour
2 tsp baking powder
½ tsp salt

Cream shortening and sugar thoroughly. Beat the egg and add milk and
vanilla. Sift all dry ingredients together. Add wet and dry ingredients
alternately to the creamed mixture. Drop from a teaspoon onto a greased
cookie sheet and bake in 300-degree oven for 20 minutes. Makes 82 2-inch
cookies.

Page 27

Snickerdoodle Cookies
1 cup shortening
1½ cups sugar
2 eggs
2¾ cups sifted flour

2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
2 tbsp cinnamon

Combine shortening, eggs, sugar. Add dry ingredients and chill dough for 2
hours. Mix 2 tbsp sugar and 2 tbsp cinnamon. Make dough in small balls
and roll in sugar-cinnamon mixture. Bake on ungreased cookie sheet 350
degrees for 8 - 10 minutes.

Oatmeal and Coconut Crispies
½ cup butter
½ cup packed brown sugar
¼ cup white sugar
1 cup flour
½ tsp baking soda
½ tsp baking powder

¼ tsp salt
1 cup oats
1 cup crisp cereal
½ cup coconut
½ cup chopped pecans

Beat first 3 ingredients at medium speed until fluffy adding egg and beat
until blended, add flour and next 4 ingredients beating until blended. Stir in
cereal, coconut and pecans. Drop by tablespoon onto lightly greased sheets.
Bake at 350 degrees for 10 minutes. Makes 3½ dozen.

Molasses Cookies
1 cup butter
1½ cups sugar
1 tsp cinnamon
1 tsp nutmeg
¼ tsp salt

1 egg
¼ cup + 1 tbsp water
1 tsp baking soda
¼ cup molasses
3½ cups flour

Melt butter, cool. Combine butter and next five ingredients. Beat well at
medium speed. Combine water and soda. Add to creamed mixture, beating
well. Stir in molasses and flour. Drop by teaspoons 3 inches apart. Bake 350
degrees 7 to 9 minutes. Makes 8 dozen.

Page 28

Old Fashioned Teacakes
1 cup butter softened
2 cups sugar
3 eggs
2 tbsp buttermilk

5 cups plain flour
1 tsp soda
1 tsp vanilla
Additional sugar

Cream butter and sugar together, beating well. Add eggs, one at a time,
beating after each addition. Add buttermilk and beat well. Combine flour
and soda. Gradually stir into creamed mixture. Stir in vanilla. Chill dough
over night.
Roll dough to ¼” thickness on a lightly floured surface. Cut into rounds with
a large biscuit cutter. Place 1 inch apart on a lightly greased baking sheet.
Sprinkle tops with the additional sugar. Bake at 400 degrees for 7 to 8
minutes or until edges are lightly browned.. Remove to a wire rack to cool.
Yields 4 dozen.

Edna Stone’s Cookies
1 cup butter
1 cup brown sugar
1 cup white sugar
1 cup oil (if using peanut butter, reduce
oil to ¾ cup)
1 cup cracked corn flakes
½ cup chopped pecans

1 tsp baking soda
1 tsp salt
1 egg
1 cup oats
½ cup coconut
3½ cups plain flour
½ cup peanut butter, optional

Preheat oven to 325 degrees. Cream butter and sugar until well blended.
Add egg and mix well, then add oil and mix well. Add oats, cornflakes,
coconut and nuts. Sir well. Then add flour, baking soda and salt. Form into
balls and place on ungreased baking sheet. Flatten with fork dipped in
water. Bake at 325 degrees for 12 minutes. Allow to cool on cookie sheet
before removing. Note: Can add 1 tsp coconut flavoring or 1 tsp vanilla or ½
cup peanut butter or ¾ tsp cinnamon.

Page 29

~~~~~~~~~~~~~~~~~
Pies and Puddings
~~~~~~~~~~~~~~~~~
Pearl’s Chocolate Pie
1½ cups sugar
2 tbsp cocoa
3 tbsp flour
1½ cups milk

3 egg yolks
4 tbsp butter
1 tsp vanilla
1 unbaked piecrust

Sift together sugar, cocoa, and flour. Beat egg yolks into milk. Add enough
milk to dry ingredients to make a thick paste, stirring until mixture is
smooth and free of lumps. Add remaining milk and cook over medium heat
until mixture comes to rolling boil. Remove from heat and add butter and
vanilla and stir until butter melts. Pour into an unbaked piecrust and bake
at 350 degrees until pie crust is browned (Pie crust cooks further during oven
baking). While pie is cooking make meringue as follows:

3 egg whites
6 tbsp sugar

Meringue

1 tsp vanilla
½ tsp cream of tartar

Beat egg whites until foamy. Continue beating and slowly add sugar 2
tbsp at a time. Add cream of tartar and vanilla and beat until egg
whites stand in peaks but not until dry. Place on top of pie and brown
in 350-degree oven.

Page 30

Opal’s Caramel Meringue Pie
2 cups sugar, divided
½ cup hot water
3 egg yolks, beaten
⅔ cup all-purpose flour
Dash of salt

3 cups milk
1 tsp butter
1 tsp vanilla
1 9-inch pie shell, baked

Place 1 cup sugar in large iron skillet over medium heat and cook stirring
constantly until sugar is melted and caramel- colored. Add hot water
carefully to syrup and boil about 1 minute. Stir a small amount of hot
mixture into egg yolks then gradually stir egg mixture into remaining hot
mixture, stirring constantly. Combine remaining 1 cup of sugar, flour, salt,
and milk in the top of a double boiler. Stir in hot caramel mixture and add
butter. Cook over boiling water until thickened. Remove from heat. Stir in
vanilla. Pour into baked pastry shell. Top with meringue and then bake at
350 degrees for 10 minutes. Cool before cutting.

Meringue

3 egg whites
6 tbsp sugar

Vanilla

Beat egg whites until foamy add vanilla and sugar gradually.

Pineapple Coconut Chess Pie
1½ cups sugar
3 tbsp cornmeal
3 tbsp all purpose flour
½ tsp salt
4 eggs
1 tsp vanilla

¼ cup melted margarine
1 3½-oz can coconut
1 20-oz can crushed drained pineapple
1 10-inch deep dish or 2 9-inch pie
shells, unbaked

In a bowl combine sugar and next 8 ingredients, mixing well. Pour into pie
shell(s). Bake at 350 degrees for 40 minutes. Cover with foil and continue
baking until set.

Page 31

Pearl’s Pecan Pie

Great-grandmother Sanderson

1 cup white Karo syrup
3 eggs
1 cup white sugar
1 tsp vanilla

¼ cup butter
Pinch of salt
1½ cup broken pecans

Mix syrup, butter, and salt in pan. Bring to a boil, reduce heat to medium
and stir until slightly thickened. Beat eggs in large owl until light in color.
Pour syrup mixture gradually over eggs stirring constantly. Stir in pecans
and add vanilla. Pour mixture into an unbaked piecrust. Bake at 375
degrees for about 30 - 35 minutes. Center of pie should be set when shaken
slightly.

Opal’s Chocolate Pie
1⅓ cups sugar
¼ cup flour
¼ cup cocoa
1⅔ cups evaporated milk

3 egg yolks, slightly beaten
2 tbsp butter
1½ tsp vanilla
1 9-inch baked pie shell

Sift together sugar, flour and cocoa. Gradually stir in milk. Stir over
medium heat until boils and thickens. Reduce heat, cook and stir about 4
minutes. Add a small amount of hot mixture to egg yolks. Return all to pan.
Cook and stir 1 - 3 minutes until very thick.
Note: If afraid of scorching, use a double boiler. Remove from heat and add
butter and vanilla. Cool 5 minutes and pour into pie shell. Cover with
meringue.

3 egg whites
½ tsp cream of tartar

Meringue

1 tsp vanilla
6 tbsp sugar

Beat egg whites, cream of tartar and vanilla. Slowly add sugar and
beat until stiff.

Page 32

Pearl and Dot’s Burnt Caramel Pie
¼ cup sugar caramelized
½ cup boiling water
3 tbsp flour
1 cup sweet milk
¾ cup sugar

1 tsp vanilla
Pinch of salt
3 eggs, separated
Butter, size of walnut

Brown sugar in heavy iron skillet, add boiling water. Cook until smooth and
set aside. Mix flour, ¾ cup sugar and salt together. Add milk, beaten egg
yolks, caramelized sugar mixture and butter. Cook in the large iron skillet
until thick, stirring constantly. Cool, add vanilla and pour into baked pie
crust and cover with meringue and bake in 350 degree oven until meringue is
light brown.

3 egg whites
6 tbsp sugar

Meringue

Vanilla

Beat egg whites until foamy; add sugar 2 tbsp at a time. Beat until
stiff then add vanilla.

Lemon Meringue Pie
3 tbsp flour
1 cup sugar
Pinch of salt
1 cup water
3 eggs, separated

1 lemon rind, grated
Juice of 1½ lemons
1 tbsp butter
1 9-inch pie shell, baked
3 tbsp sugar

Alternately add dry ingredients and water to the beaten egg yolks. Stir until
smooth. Add rind, juice and butter. Cook over medium heat stilling until
thick. Pour into baked pie shell. Cover with meringue made by 4 tbsp sugar
to beaten egg whites and eating until stiff. Brown meringue in oven preheated to 350 degrees, then turned off.

Page 33

Opal’s Apple Pie
Filling:

¾ cup sugar
1 tsp cinnamon
¼ tsp allspice
¼ tsp nutmeg

1 tbsp flour
6 cups sliced apples
1 tbsp lemon juice
2 tbsp butter cut into small pieces

2½ cups flour
8 tbsp chilled shortening
4 tbsp chilled butter

Pastry:

¼ tsp salt
6 tbsp ice water

In bowl combine flour, shortening, butter and salt. Mix fat into flour with
fingers or pastry cutter until mixture looks like coarse meal. Add flour 2 tbsp
at a time mixing with fork. Knead with hands until dough can be gathered
into ball. Dust with flour, wrap in wax paper and chill for 30 minutes.
Divide in half and roll out. Place ½ in buttered pie pan. Mix all ingredients
except butter for filling. Place in unbaked pie shell and dot with the 2 tsp of
butter. Cover with crust. Brush with cold milk and sprinkle with sugar. Cut
slits in crust. Bake 15 minutes at 400 degrees, reduce heat to 350 degrees
and bake for 25 minutes or until crust is golden brown.

Pineapple-Coconut Chess Pie
1½ cups sugar
3 tbsp cornmeal
2 tbsp plain flour
¼ tsp salt
4 large eggs, slightly beaten
1 tsp vanilla

¼ cup butter, melted
1 3½ -oz can flaked coconut
1 15¼-oz can crushed pineapple, well
drained
1 unbaked 9” piecrust

Combine first 4 ingredients in a large bowl; add eggs and vanilla stirring
until blended. Stir in butter, coconut and pineapple. Pour into unbaked
pastry shell. Bake at 350 degrees for 1 hour until set. Covering with
aluminum foil after 40 minutes. Cool on wire rack.

Page 34

Fried Fruit Pies

Tiny’s fried pies, used to cook for Aunt Sis’s café
Pastry:
2 cups plain flour
½ tsp soda
½ tsp salt
⅓ cup shortening
1 tsp vinegar

¼ cup + 3 tbsp cold water
or
2 cups self-rising flour
½ cup butter or margarine
¾ cup cold water

Make different fillings, put in refrigerator over night:
For dried apples or peaches: Add water and cook until tender and
thick. Add some sugar and spice to taste. Use cinnamon for apple,
nutmeg for peaches. Add a little butter.
For pineapple, blueberries, cherries or raisins: Thicken with
cornstarch and cook until thick. Add a little butter.
Combine all ingredients and place in refrigerator overnight. (Important) Roll
dough into 6” circle; place 3 tbsp filling on each. Moisten edges of circle with
water. Press edges together with fork dipped in flour. Heat ¾ inch of oil to
375 degrees in a large skillet. Cook pies until golden, turn once. Drain on
paper towels. Sprinkle with sugar.

Page 35

Apple Dumplings
2 cups flour
1 tsp salt
⅔ cup shortening
½ cup cold water
6 small apples

1½ cups sugar
1 tsp cinnamon
2 cups water
2 tbsp butter

Mix flour and salt. Cut in shortening; add water one tbsp at a time until all
flour is moistened. On floured surface; roll out dough in 18x18” rectangle.
Cut into 6” squares. Put an apple in middle of each square. Combine ¾ cup
sugar and 1 tsp cinnamon. Spoon 2 tbsp in center of each apple and top with
tsp of butter. Moisten edges of pastry. Bring corners to center; pressing
center and edges to seal. Put apples in a 13x2” pan. Combine remaining cup
of sugar and cinnamon and water. Heat to dissolve sugar. Pour around
apples. Bake at 375 degrees for 40 to 45 minutes. Serve with milk or ice
cream.

Sweet Potato Custard Pie in Orange Crust
3 large eggs beaten
1 cup sugar
2 cups mashed and sieved sweet potatoes
⅓ cup milk
⅓ cup cream
¼ cup melted butter

1 tbsp orange juice
1 tsp vanilla
⅛ tsp lemon flavoring
pinch of nutmeg
1 unbaked 10 inch Orange Crust pie
shell

Preheat oven to 350 degrees. In a bowl, combine eggs, sugar and sweet
potatoes and beat together thoroughly. Add milk and cream and stir until
combined. Add butter, orange juice, vanilla and lemon extracts and nutmeg.
Stir to mix well. Pour mixture into unbaked pie crust and bake 40 to 50
minutes until custard is set and a knife inserted in middle comes out clean.
Best when served warm. Use orange pie crust

Page 36

Orange Pie Crust
2½ cups plain flour
½ tsp salt
½ cup chilled shortening cut in small
pieces

1 tsp grated orange rind
6 to 8 teaspoons chilled orange juice
2 tsp sugar
⅛ tsp finely grated nutmeg

In a large owl sift together the flour, salt and the 2 tsp sugar. Cut in
shortening and orange rind with a pastry blender until mixture is the texture
of coarse crumbs. In a small bowl combine 6 tbsp of the orange juice into the
flour mixture to form a soft dough, adding additional orange juice if
necessary. DO NOT OVERMIX. Refrigerate for at least one hour. Roll out
half of the chilled dough on a floured surface to form a crust about 10 inches
in diameter. Firmly press crust into pie plate. Trim edges to ¾ inch and
flute with fingers. Repeat with second half of dough and use immediately or
freeze. Makes 2 crusts

Opal’s Coconut Cream Pie
½ cup sugar
5 tbsp flour
⅛ tsp salt
¼ cup cold milk
1½ cups scalded milk
¾ cup sugar
7½ tbsp flour
Scant ¼ tsp Salt
⅜ cup cold milk
2¼ cups scalded milk

For 9-inch Pie Plate:
3 eggs, separated
1 tsp vanilla
1 cup shredded coconut
1 baked pie shell

For 10-inch Pie Plate:
4 eggs, separated
2 tsp vanilla
1½ cups shredded Coconut
1 baked pie shell

Blend sugar, flour and salt with the cold milk. Cook in double boiler until
thick. Mix 2 or 3 tbsp of hot mix into beaten egg yolks and then pour egg
yolks in a thin stream into milk mixture while stirring constantly. Cook 2
minutes or until thick. Remove from heat and add coconut and vanilla, allow
to cool. Beat egg whites until foamy. Add sugar, 2 tbsp at a time and beat
until stiff. Pour filling into pie shell and top with egg whites. Brown in a
400-degree oven.

Page 37

Blueberry Pie
Baking directions: Preheat oven to 425 degrees. Pour fruit filling into an
unbaked 9-inch pastry shell. Lay top on filled pie and pinch edges together.
Prick top with knife. Bake 45 minutes or until golden brown.

Blueberry Cobbler
2 cups flour
½ cup sugar
3 tsp baking powder
½ tsp salt
½ cup butter
1 cup milk

1 21-oz can blueberry pie filling
4 tbsp butter
4 tbsp brown sugar
½ tsp cinnamon
½ cup chopped nuts

Preheat oven to 400 degrees. Blend flour, baking powder and salt together.
Cut in ½ cup butter, add milk and stir until just blended. Pour into bottom of
a greased 9” square baking dish. Spread filling over top. In a small bowl,
combine 4 tbsp butter, brown sugar and cinnamon. Dot over berries and top
with nuts. Bake 40 minutes. Serve with milk, whipped cream or ice cream.

Page 38

Opal’s Apple Pie (9” pie)
1½ cups plain flour
8 tbsp chilled shortening
4 tbsp chilled butter cut into ¼ inch
pieces

¼ tsp salt
6 tbsp ice water

Rub flour and fat together with fingertips or use pastry blender. Add ice
water 2 tbsp at a time, tossing with fork. Knead with your hands until you
can gather into a ball. Dust lightly with flour. Wrap in plastic wrap and chill
at least ½ hour. Butter lightly a 9” pie plate and divide dough in half. Roll
out half of dough into a 13 - 14 inch circle ⅛ inch thick. Put in pie plate.
Filling
¾ cup sugar
1 tsp cinnamon
¼ tsp allspice
¼ tsp nutmeg

1 tbsp flour
6 cups sliced apples,⅛ inch thick
1 tbsp lemon juice
2 tbsp butter cut in small pieces

Put in piecrust, cover with rest of pastry. Brush with melted butter. Cut
slits in top and sprinkle with sugar. Bake in 375-degree oven for 40 minutes.

Piccadilly’s Lemon Pie
3 egg yolks
14-oz condensed milk
½ cup lemon juice

1 tsp grated lemon rind
1 graham cracker crust

Preheat oven to 350 degrees. Beat egg and stir in milk. Add lemon juice.
Pour into shell and bake 8 minutes. Chill and cover with whipped topping.
You can use an egg meringue instead of whipped topping. Omit the first 8
minutes of baking if meringue is used instead of whipped topping.

3 egg whites, room temperature

Meringue

¼ cup + 1 tbsp sugar

Beat white until small peaks form. When batter is raised. Spread over
filling ad seal to edges. Bake in slow (325 degree) oven 12-15 minutes
until meringue is golden brown.

Page 39

Pumpkin Pie
Pie Crust:
1½ cups flour
1 tbsp sugar
¼ tsp salt ½ cup cold shortening
1 egg separated (yolk for dough, white
for glaze)
3 tbsp ice water, plus more if needed

Filling:
2 eggs
½ cup brown sugar
1 cup real cream
1 tsp cinnamon
2 tsp pumpkin pie spice
Pinch of salt
2 cups canned pumpkin

Pie Crust: in food processor, pulse flour salt and sugar. Add cold shortening
and pulse until dough resembles cornmeal. Add egg yolk and water (more if
needed) pulse for a second only. Knead dough into a ball. Wrap in plastic.
Flatten to disc and chill for 30 minutes. Dust counter with flour and roll to a
12-inch circle. Lay on greased pie pan. Trim excess and freeze for 15
minutes. Place foil in pan and fill with dried beans. Bake in preheated 350degree oven for 30 minutes. Remove foil and beans. Bake 1 minute more.
Beat egg white and brush on sides and bottom.
Filling: beat eggs with brown sugar, cream, spices, and salt. Stir in pumpkin.
Pour into shell and bake for 30 to 40 minutes at 350 degrees. Filling should
jiggle slightly.

Page 40

Strawberry Glazed Cream Cheese Cake
Bon Appetit, Good

Crust:

¾ cup coarsely ground walnuts (3-oz)
¾ cup finely crushed graham crackers

Filling:

4 8-oz packages cream cheese
1¼ cups sugar
1 tbsp fresh lemon juice

Topping:

2 cups sour cream
1 tsp vanilla

Strawberry glaze:

4 cups strawberries
1 12-oz jar raspberry jelly
1 tbsp cornstarch

3 tbsp unsalted butter, melted

4 eggs
2 tsp vanilla

¼ cup sugar

¼ cup orange liqueur
¼ cup water

Position rack in center of oven, preheat oven to 350 degrees. Butter 9 or 10inch spring-form pan.
Crust: Combine walnuts, cracker crumbs and butter. Press firmly in pan.
Filling: Beat cream cheese in large bowl until smooth add eggs, sugar, lemon
juice and vanilla and beat thoroughly. Spoon over crust. Set pan on baking
sheet to catch any batter that may drip out. Bake 10-inch pan 40 o 45
minutes or 9 inch pan 50 to 55 minutes. (Cake may rise slightly and crack in
several areas. It will settle down again. Topping will cover cracks.) Remove
from oven, let set 15 minutes. Retain oven temperature at 350 degrees.
Topping: Combine sour cream, sugar, and vanilla; blend well. Cover and
refrigerate. When cake has finished baking, spoon topping over, starting at
center and extending to within ½ inch of edge. Return to oven and bake 5
minutes longer. Let cool and then refrigerate cheesecake for at least 24 hours
or preferably 2 to 3 days.
Glaze: Several hours before serving, wash and hull berries and let dry
completely on paper towels. Combine a little jelly with cornstarch in
saucepan and mix well. Add remaining jelly, liqueur and water ad cook over

Page 41

medium heat, stirring frequently until thickened and clear (about 5 minutes).
Cool to lukewarm, stirring thoroughly.
Using knife loosen cake from pan; remove spring-form. Place berries point up
on top of cake. Spoon glaze over berries, allowing some to drip down side of
cake. Set aside until glaze is set.
If you don’t have fresh strawberries, use 1 pint frozen berries and drain 10
minutes. Use drained juice, add 1 cup water, ¼ cup orange juice, 2 tbsp
cornstarch, 1 jar strawberry preserves. Heat over medium heat until thick
and clear. Cool then add fresh drained strawberries. Refrigerate until ready
to serve then pour on top of cheesecake.

Blueberries and Cream Cheesecake
2½ cups fresh blueberries
1 tbsp cornstarch
3 8-oz pkg cream cheese
1 cup sugar
5 eggs
2 tbsp cornstarch

¼ tsp salt
1½ cups sour cream 2 tbsp sugar 1 tsp
sugar
¼ cup water
1 cup fresh blueberries

Combine 2½ cups blueberries and 1 tbsp cornstarch in electric blender; blend
until smooth. Cook puree in pan over med high heat 15 minutes until thick,
stirring constantly. Set mixture aside to cool. Reserve ½ cup puree for
glaze.
Beat cream cheese until light and fluffy. Gradually add 1 cup of sugar. Add
eggs one at a time, beating after each egg. Stir in 2 tbsp cornstarch and salt.
Pour batter into a greased 9” spring-form pan. Pour puree over batter; gently
swirl with knife. Bake at 325 degrees for 45 minutes or until set. Remove
from oven and cool on rack 20 minutes.
Combine sour cream, 2 tbsp sugar, and vanilla; mix well. Spread sour cream
mixture over cheesecake. Bake at 325: for 10 minutes. Cool cheesecake.
Cover and chill 8 hours.
Combine reserved ½ cup puree, ¼ cup sugar and water in small pan. Cook
mixture over medium heat, stirring constantly until thickened. Gently fold in
one cup blueberries; let cool.
Remove sides of spring-form pan. Spoon blueberry glaze on cheesecake.

Page 42

Pearl’s Egg Custard
1 tbsp butter
3 eggs
2 tbsp flour

1 cup sugar
1 cup milk
Vanilla

Mix all together and heat until butter is melted. Pour into unbaked crust.
Bake at 400 degrees. Cook only until done. Cooking too long will make it
watery.

Pearl’s Boiled Custard
4 eggs beaten
1 cup sugar
4 marshmallows

Pinch of salt
1 tsp vanilla

Mix sugar and eggs with 1/3 of milk. Have rest of milk scalding but in top of
double boiler. Mix 2 or 3 tbsp of hot milk into egg mixture and then pour
mixture in a thin stream into hot milk stirring constantly. cook until it coats
a spoon. Remove from heat, stir in marshmallows until they melt. When
cool, add vanilla. Serve cold.

Opal’s Ice Cream
4 eggs slightly beaten
2 cups sugar
1 pint whipping cream

1 can Eagle brand milk
½ gal sweet milk
2 tsp vanilla

Mix and freeze in ice cream freezer. Makes 1 gallon.

Opal’s Peach Cobbler
Melt 1 stick of butter in pan. Pour in ca of peaches with juice included. Mix
1 cup sugar, 1 cup self-rising flour, ¾ cup milk, 1 tsp vanilla. Mix and pour
over peaches and bake at 350 degrees about 35 minutes or until brown.
Note: If using plain flour add 2 tsp baking powder.

Page 43

Egg Custard Pie

Miss Hollie Owens, Town Creek Alabama
4 eggs slightly beaten
½ cup sugar
¼ tsp salt

1½ cups milk, scalded
¾ cup cream, scalded
1 tsp vanilla

Pastry for one-crust 8-inch pie. Combine eggs, sugar, and salt; beat until well
blended. Gradually blend in the scalded milk, cream and vanilla. Strain
mixture into bowl then pour into pastry shell. Bake at 450 degrees for 10
minutes, reduce heat to 350 degrees and bake 25 to 30 minutes or until a
knife inserted in center come out clean. Place in refrigerator.

Rice Pudding

1938 Home Economics Book
⅓ cup rice
1 cup cold milk
1 cup raisins
1 cup cold water
½ tsp salt

1 tbsp butter
2 eggs
½ cup scalded milk
1 tsp vanilla

Wash rice and cook with cold milk and cold water until soft. Add butter and
raisins and set aside to cool. Beat eggs; add sugar, scalded milk and vanilla.
Combine with rice and pour into a buttered baking dish and bake until firm.
Pour a little melted butter over the top, sprinkle with powdered sugar and
return to oven to glaze.

Page 44

Vanilla Ice Cream Custard
1 qt milk
1 cup sugar
⅛ tsp salt

3 eggs
1 cup cream
1 tbsp vanilla

Scald milk in top of double boiler. Beat eggs in a bowl; add sugar and salt.
Add scalded milk and return to double boiler. Cook over hot water stirring
constantly for 3 minutes. Cool, strain, add cream and vanilla and pour into
freezer can.
Scald freezer can with boiling water, drain. Add dessert mixture, but don’t
fill more than three-fourths full because mixture will expand. Crush ice. Use
8 parts ice to one part ice cream salt. Fill freezer one-third full of crushed ice
before adding any salt. Turn crank slowly and evenly until turning is
difficult. Wipe salt from top of can, open carefully and remove dasher.
Scrape mixture from sides of can; replace cover into which a cork has been
fitted to keep out salt. Pour out ice water and pace down with 4 parts ice to 1
part salt. Let set to cure.

Plain Pastry
2 cups sifted flour
¾ tsp salt

⅔ cup shortening
4 to 6 tbsp cold water

Never-Fail Pastry
3 cups flour
½ tsp salt
1 cup shortening
1 tsp sugar

1 egg-beaten
1 tbsp vinegar
7 tbsp ice water

Combine flour, salt and cut in shortening. Beat eggs; add sugar, vinegar and
water and blend together. This makes 5 - 6 crusts depending on size of pan.
Can be frozen.

Page 45

Pastry using Self-Rising Four
⅓ cup shortening
1 cup self-rising flour

2 to 3 tbsp ice water

Cut shortening into flour, sprinkle cold water evenly over flour. Shape into
ball. Chill 30 minutes, roll ⅛ inch thick, place in 9-inch pan. Bake at 475
degrees for 8 - 10 minutes

Pineapple Casserole
1 20-oz can of pineapple chunks
½ cup sugar
3 tbsp flour

¾ stick butter, melted
1 cup shredded cheddar cheese
1 cup cracker crumbs

Preheat oven to 350 degrees. Drain pineapple, reserving juice. Combine
sugar and flour; stir into juice. Add cheese and pineapple chunks, mixing
well. Spoon into buttered 1½ qt casserole dish. Combine butter and crackers
and sprinkle over top. Bake uncovered 20 – 30 minutes or until crumbs are
lightly brown.

Banana Pudding
¾ cup sugar
2 tbsp flour
¼ tsp salt
2 cups milk

3 eggs separated
1 tsp vanilla
Vanilla wafers
6 ripe bananas

Combine sugar, flour, and salt in top of double boiler, stir in milk. Cook over
boiling water until thickened. Beat egg yolks and gradually mix a little of the
hot custard into the egg yolks and then stir into hot mixture. Return to
double boiler and cook five minutes stirring constantly. Remove from heat
and add vanilla. Line 1 qt casserole with vanilla wafers. Top with sliced
bananas; pour a portion of custard over bananas. Repeat, ending with
custard on top.
Beat egg whites stiff but not dry. Gradually add ¼ cup sugar and beat until
mixture forms stiff peaks. Pile on top of pudding. Bake in 425-degree oven 5
minutes.

Page 46

Biscuit Pudding

Note: I think this is the one Mother used to use.
I think she used some kind of sauce - Opal
12 large cold biscuits
2 cups sugar
4 cups milk
½ cup butter

3 eggs beaten
1 tsp nutmeg
Whipped cream
1 tsp vanilla

Crumble biscuits into mixing bowl. Heat sugar, 4 cups milk and butter in
sauce pan until butter melts and skim forms. Pour over crumbs, mixture will
be “soupy”, add a little more milk if necessary. Stir in eggs and nutmeg.
Beat until smooth. Pour into greased 2 quart baking dish. Bake at 350
degrees for 40 to 45 minutes or until set and browned. Serve with whipped
cream.

Page 47

~~~~~~~~~~~~~~~~~
Cakes and Donuts
~~~~~~~~~~~~~~~~~
Pearl’s Cocoa Raisin Cake
JL’s Favorite!

½ cup butter
6 tbsp cocoa
4½ tsp baking powder
4 eggs, separated
1 cup walnuts
2 cups flour

1½ cups sugar
1 cup cold water
1 tsp vanilla
1 cup raisins
1 tsp baking soda

In a bowl sift cocoa, baking powder, soda and flour. Beat butter and sugar
until fluffy. Add egg yolks one at a time. Beat until mixed. Add dry
ingredients alternately with cold water. Stir in walnuts and raisins. Fold in
stiffly beaten egg whites. Bake in 350 degree oven until toothpick inserted
comes out clean, 30 to 35 minutes. Let cool 10 minutes turn on wire rack.

Caramel Icing
¾ cups sugar
¾ cups milk
2 cups sugar

1 stick butter
1 tsp vanilla

Caramelize the ¾ cup sugar in heavy skillet. DO NOT STIR. Combine milk
and 2 cups sugar in another large skillet. Bring to rolling boil. Gradually
add caramelized sugar and cook to soft-ball stage. Add butter and vanilla.
Cool slightly and beat to spreading consistency.

Page 48

Opal’s Sour Cream Pound Cake
1 cup butter, softened
3 cups sugar
6 large eggs
3 cups plain flour

¼ tsp baking soda
1 8-oz pkg sour cream
1 tsp vanilla
1 tsp almond or lemon extract

Step 1: Beat softened butter at medium speed with mixer for 2 minutes or
until soft and creamy. This is important as it put air into the cake so it will
rise during baking.
Step 2: Gradually add sugar, beating at medium speed for 5 to 7 minutes or
until mixture reaches a fluffy consistency similar to whipped cream. Add
eggs one at a time beating JUST UNTIL YELLOW DISAPPEARS. Overmixing adds air causing a tough crust and heavy texture.
Step 3: Gradually add ¼ of the flour mixture alternately with  of the sour
cream, beating at lowest speed of electric mixer. Begin and end with flour
mixture. MIX JUST UNTIL BLENDED after each addition (about 10
seconds). Stir in flavorings. Scrape bottom and sides of bowl several times
with a rubber spatula to uniformly mix batter.
Step 4: Spoon batter evenly into a 10-inch tube pan greased with solid
shortening and coated with flour. Smooth top. Place in center of oven and
bake at 325 degrees for 1 hour and 20 minutes or until pick inserted in center
comes out clean. Cool in pan on wire rack 10 to 15 minutes, remove from pan
and cool completely on wire rack.
Notes:
1) Beat butter and sugar for 5 minutes with Kitchen-Aide mixer, 6
minutes with standard mixer and 7 minutes with hand mixer.
2) Don’t open oven door while baking.
3) Removing cake too soon from pan causes dampness and sinking in
center. Cool rounded side up. Store in airtight container. Wrap with
plastic wrap and aluminum foil. Store in refrigerator or freeze up to 2
months.

Page 49

Opal’s Black Walnut Cake
¾ cup butter or shortening
1¼ cups brown sugar
1 cup white sugar
3 eggs
3 cups flour

1½ tsp baking soda
1 tsp salt
1½ cups buttermilk
1 tsp vanilla
1 cup black walnuts

Cream butter and sugars until fluffy add eggs one at a time beating just until
the yellow disappears. Sift dry ingredients together and add alternately with
milk, starting and ending with flour. Stir in flavoring and walnuts. Bake at
350 degrees for 35 minutes.

Creamy Frosting
1 egg white
2 cups powdered sugar
1 tbsp real butter
½ cup shortening

½ tsp salt
2 tbsp flour
2 tbsp milk
2 tsp vanilla

Beat egg white and 2 cup of the sugar together. Add rest of ingredients and
beat until thick and creamy. Spread between cake layers and on top of cake.

Page 50

Italian Cream Cake
1 cup buttermilk
1 tsp baking soda
2 cups sugar
1 stick butter
½ cup Crisco

5 eggs separated
2 cups cake flour
1 tsp vanilla
1 cup chopped pecans
1 7-oz can Angel Flake Coconut

Beat egg whites until stiff and set aside. Add soda to buttermilk and set
aside. Cream together sugar, butter, shortening. Add egg yolks one at a
time. Add milk alternately with flour. Starting and ending with flour. Stir
in vanilla. Fold in beaten egg whites and coconut (pecans are optional). Pour
into 3 9-inch cake pans (greased and floured) Bake at 325 degrees for 25
minutes or until done.
Frosting:
1 8-oz pkg cream cheese
1 stick margarine
1 box powdered sugar

1 tsp vanilla
Pecans, chopped and toasted for
decoration

Beat cheese and margarine until smooth. Add sugar and mix well. Add
vanilla and beat until smooth. Spread between layers and sprinkle with
nuts. The frost sides and top.

Mary Bell’s Fresh Apple Cake
2 cups sugar
1 cup oil
3 eggs well beaten
Add at this point:
3 cups well diced apples
3 cups flour

½ tsp salt
1 tsp baking soda
2 tsp cinnamon
2 tsp vanilla
1 cup chopped pecans

Mix and bake in a large loaf pan or Bundt pan for 50 to 60 minutes. Walnuts
and walnut flavoring may be used instead of pecans and vanilla.

Page 51

Molasses Cupcakes
1 cup brown sugar
1 cup butter OR shortening
2 eggs, well beaten
1 tsp baking soda

1 tbsp boiling water
4 cups flour
1 tsp ginger
1 cup molasses

Cream together butter and sugar, add eggs and mix well. Dissolve soda in
boiling water and add. Sift dry ingredients and add alternately with
molasses to creamed mixture. Turn into greased muffin tins. Bake at 350
degrees for 20 to 25 minutes. Makes 20 cup cakes.

Carrot Layer Cake
2 cups sugar
1½ cups oil
4 eggs, well beaten
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon

1 tsp salt
2 cups all-purpose flour
1 cup chopped pecans
3 cups grated carrots
1 small can pineapple, drained

Mix sugar and oil together, add well beaten eggs and mix well. Combine dry
ingredients and stir in. Mix until smooth. Add chopped pecans, grated
carrots and drained pineapple. Bake in Bake in 3 9-inch greased and floured
cake pans. Bake at 325 degrees for about 30 minutes.

Frosting

1 box powdered sugar
1 8-oz cream cheese

½ stick margarine
1 tsp lemon extract

Mix all ingredients and spread on cake.

Page 52

Prune Cake
½ cup butter
1½ cups sugar
3 eggs
2¼ cups sifted cake flour
¾ tsp salt
1 tsp baking powder
1 tsp cinnamon

¼ tsp nutmeg
1 tsp baking soda
1 cup buttermilk
1¼ cup chopped prunes
1 tsp grated lemon rind
1 tsp vanilla
1 cup chopped black walnuts or pecans

Cream butter and sugar. Add eggs one at a time. Sift dry ingredients and
add alternately with the buttermilk. Fold in lemon rind, prunes and nuts.
Bake 2 9-inch layer pans at 350 degrees for 35 to 40 minutes or bake in tube
pan.

Buttermilk Glaze
1 cup sugar
½ cup buttermilk
1 stick margarine

½ tsp baking soda
1 tbsp corn syrup
1 tsp vanilla

Cook until forms a soft ball. Pour over cake while still in pans.

Page 53

Pearl Sanderson’s Coconut Cake
Preheat oven to 350 degrees
Sift together:
2¼ cups cake flour
3¼ tsp double acting baking powder
1 tsp salt
1½ cup sugar

Add:
½ cup white Crisco
⅔ cups milk

Beat for 2 minutes at low speed then beat at medium speed or 300 strokes
with spoon.
Add:
4 unbeaten egg whites
⅓ cup milk
1 tsp vanilla
Beat for 2 minutes
Stir in ½ cup finely chopped coconut. Pour into 2 baking pans. For 8-inch
pans bake for 30 - 35 minutes, for 9-inch pans bake for 25 to 30 minutes.
Frost with Divinity Frosting and sprinkle with coconut.

Divinity Frosting for Coconut Cake
1½ cups sugar
⅛ tsp cream of tartar
6 tbsp water

2 egg whites
1 tsp vanilla

Combine sugar, water and cream of tartar. Cook syrup without stirring until
a small amount forms a soft ball when dropped in cold water. Pour  of the
syrup in a find stream over stiffly beaten egg whites, beating constantly.
Cook remainder of syrup until a small amount forms a firm ball when
dropped in cold water. Remove from heat and pour half of the remaining
syrup into the mixture while beating constantly. Cook remaining syrup to
268 degrees or the hard-ball stage. Pour last of syrup into frosting, beating
thoroughly. Add vanilla until mixture is thick enough to spread.

Page 54

Fresh Coconut Frosting
3 cups sugar
1 cup water
2 tsp vinegar
3 egg whites, beaten

½ tsp cream of tartar
1 tsp lemon flavoring
1 tsp vanilla flavoring
1½ cups fresh coconut, grated

Stir together sugar, water, and vinegar; cook until it spins a thread. Beat egg
whites and cream of tartar. Gradually add sugar mixture to egg whites. Add
flavorings and mix well. Add coconut and spread on cooled cake.

Coconut-Marshmallow Frosting
1 cup sugar
½ cup boiling water
½ tsp vinegar

2 beaten egg whites
10 marshmallows
1 cup flaked coconut

Mix sugar, water, and vinegar; cook over low heat until sugar is dissolved.
Cover and cook for 2 minutes. Remove cover and cook until a small amount
forms a soft ball when dropped in water. Pour over beaten egg whites. Add
quartered marshmallows and continue stirring until cool and thick. Add
coconut and spread on cake.

Blueberry Sauce 1
⅓ cup butter
⅔ cup sugar
3 tbsp corn syrup
¼ cup water

2 tbsp grated lemon peel
¼ tsp nutmeg
1½ cups fresh blueberries

Combine butter, sugars, and corn syrup in a saucepan. Place over medium
heat, stirring until mixture boils. Mix in water and return to boiling. Boil 2
minutes. Add lemon pee, nutmeg and blueberries. Cook stirring until
mixture boils. Makes 1¾ cups.

Page 55

Blueberry Sauce 2
½ cup sugar
1 tbsp cornstarch
¼ tsp cinnamon

¼ tsp nutmeg
½ cup hot water
2 cups blueberries

Combine first 4 ingredients. Gradually stir in hot water. Add blueberries
and continue stirring until mixture comes to a boil.

Sauces for Cakes or Puddings
1938 Home Economics Book

Lemon Sauce
½ cup sugar
1 cup boiling water
1 tbsp cornstarch or 1½ tbsp flour
2 tbsp butter

1½ tsp lemon juice
Pinch of nutmeg
Pinch of salt

Mix sugar and cornstarch, add water gradually while stirring constantly.
Boil 5 minutes. Remove from fire; add butter, lemon juice and nutmeg. Good
served with gingerbread. Note: Mix cornstarch or flour with a little cold
water before adding boiling water.

Vanilla Sauce

Use recipe for lemon sauce but substitute 1 tsp vanilla for lemon juice and
nutmeg.

Hard Sauce
⅓ cup butter
1 cup powdered sugar

⅓ tsp lemon flavoring
⅔ tsp vanilla

Cream butter, sugar and flavoring together.

Cream Sauce
Add ¼ cup heavy cream to hard sauce.
Page 56

Upside-Down Pineapple Cake
½ cup butter
1 cup firmly packed brown sugar
1 2-oz can sliced pineapple
Maraschino cherries
12 pecan halves
1 cup cake flour

1 tsp baking powder
⅛ tsp salt
1 cup sugar
3 eggs separated
5 tbsp pineapple juice

Melt butter in 10 inch skillet. Spread brown sugar evenly in pan. Arrange
pineapple slices on sugar. Put cherries in the holes of pineapple and fill in
spaces with pecan halves.
Sift dry ingredients. Add beaten egg yolks and pineapple juice. Fold in stiffly
beaten egg whites. Pour batter over pineapple. Bake at 375 degrees for 30 to
35 minutes. Turn upside down on cake plate.

Poppy Seed Cake #1
1 pkg regular cake mix
1 4-oz pkg of instant vanilla or
butterscotch pudding
4 eggs

½ cup sour cream
½ cup cream sherry
½ cup oil
¼ cup poppy seeds

Combine all ingredients, stirring until just blended. Beat with electric mixer
at med speed for exactly 2 minutes. Pour batter into a greased and floured 10
inch Bundt pan. Bake at 350 deg for 50 minutes or until cake tests done.
Serve warm or cool. Serve with fruit preserves, applesauce or ice cream.

Page 57

Poppy Seed Cake #2
3 large eggs
1½ cups milk
1 cup oil
1½ tsp vanilla
½ tsp butter flavoring
½ tsp almond flavoring

3 cups flour
1½ tsp baking powder
1½ tsp salt
2¼ cups sugar
2 tbsp poppy seeds
Glaze

Combine first 6 ingredients in a large mixing bowl. Combine flour and next 4
ingredients; add to egg mixture. Beat mixture at medium speed 1 to 2
minutes. Spoon batter into a well greased and floured 10 inch tube pan and
bake at 350 degrees for 1 hour or until wooden pick inserted in center comes
ou8t clean. Cool in pan on wire rack for 10 minutes; remove from pan and
place on wire rack. Immediately brush with glaze.

Glaze for Poppy Seed Cake # 2
¾ cup sugar
¼ cup orange juice
½ tsp vanilla

¼ tsp butter flavoring
¼ tsp almond flavoring

Combine all ingredients in small pan; stirring well bring to boil.
Reduce heat and simmer 1 to 2 minutes. Yields  cups.

Basic Pastry, 1 crust
1½ cups plain flour
½ tsp salt

½ cup shortening
3 – 4 tbsp cold water

Combine flour and salt, cut in shortening with pastry blender. With a fork
stir in enough water 1 tbsp at a time to moisten dry ingredients. Shape
dough into ball. Chill 30 minutes. Roll out to ⅛” thickness. Place in 9” pan.
Flute edges; prick bottom and sides with fork. Bake at 425 degrees for 12 to
15 minutes or until brown.

Page 58

Strawberry Shortcake
2 cups plain flour
2 tbsp sugar
4 tsp baking powder
½ tsp salt
½ tsp cream of tartar

½ cup cold margarine
1 egg, beaten
⅔ cup milk
2 pints strawberries, diced
Whipped topping

In a bowl, combine flour, sugar, baking powder, salt and cream of tartar. Cut
in margarine until mixture is crumbly. Add the egg and milk and mix well.
Spread in an 8” square baking pan coated with nonstick cooking spray. Bake
at 375 degrees for 20 – 25 minutes. Cut into 18 pieces. Top 9 pieces with half
of the strawberries. Repeat layers and top with whipped topping.

Watkins’s Five Flavor Cake
2 sticks butter
½ cup shortening
3 cups sugar
5 eggs, well beaten
3 cups plain flour
½ tsp baking powder

1 cup milk
1 tsp coconut flavoring
1 tsp rum flavoring
1 tsp butter flavoring
1 tsp lemon flavoring
1 tsp vanilla flavoring

Cream butter, shortening and sugar until light and fluffy. Add eggs, which
have been beaten until lemon colored. Combine flour and baking powder and
add to creamed mixture, alternating with milk. Stir in flavorings. Spoon
mixture into a prepared 10-inch tube pan and bake at 325 degrees for 1½
hours or until cake tests done. Add glaze if desire. Cool in pan 10 minutes
before turning out.

Glaze

1 cup sugar
½ cup water
1 tsp coconut flavoring
1 tsp rum flavoring

1 tsp butter flavoring
1 tsp lemon flavoring
1 tsp vanilla flavoring

Combine all ingredients in heavy pan. Bring to boil, stir until sugar is
melted. Pour ½ glaze while cake is still in pan and other half after it is
removed.

Page 59

Easy Coconut Cake
1 box yellow pudding cake mix
1 cup sweetened condensed milk
1 can cream of coconut

1 large Cool Whip
1 large pkg frozen coconut

Cook cake according to directions, in long Pyrex dish. Punch holes all over. A
utility fork is good for making holes. Mix the condensed milk and cream of
coconut and pour over cake while hot. Let cool and frost with Cool Whip and
sprinkle the coconut over all. Store in refrigerator

Hot Fudge Sundae Cake Pudding
1 cup plain flour
2 tsp baking powder
¼ tsp salt
2½ tbsp cocoa
½ cup milk
¾ cup sugar
2 tbsp melted shortening

1 tsp vanilla
1 cup chopped pecans
¾ cups packed brown sugar
¼ cup cocoa
1¾ cup hot water
Vanilla ice cream

Combine first 8 ingredients, stirring until blended; stir in pecans. Spread
mixture in a lightly greased 9-inch square baking pan. Sprinkle mixture
with brown sugar and ¼ cup cocoa. Pour water over mixture. (DO NOT
STIR). Bake at350 degrees for 40 to 45 minutes. To serve, cut into square on
to an individual dish. Top with vanilla ice cream and spoon sauce remaining
in pan over top.

Whipped Cream
1½ cups whipping cream
¼ cup sifted powdered sugar

½ tsp vanilla

Beat cream until foamy. Gradually add powdered sugar, beating until soft
peaks form. Add vanilla and blend well. Yield 3 cups.

Page 60

Rum-Raisin Sauce
¼ cup honey
3 tbsp butter
1 cup golden raisins
Grated rind of 1 lemon
2 tbsp lemon juice

1 cup water
½ cup sugar
1 tbsp cornstarch
Dash of salt
2 tbsp dark rum

Combine first 6 ingredients in pan. Combine sugar, cornstarch and salt; stir
into honey mixture. Bring to a boil stirring constantly. Cook 5 minutes.
Remove from heat and stir in rum. Serve over ice cream or pound cake.

Cake Doughnuts

Mrs. Tressie Hamilton, Austinville
1 egg
⅔ cup sugar
½ cup milk
1 tsp vanilla

3 cups plain flour
½ tsp salt
2 tsp baking powder
½ tsp nutmeg

Beat the egg with the sugar, add milk and sifted dry ingredients, nutmeg and
vanilla. Roll ½ inch thick, cut with a doughnut cutter and fry to a delicate
brown in deep fat. Drain on paper towels and dust with powdered sugar.

Cake Doughnuts
1 cup sugar
2 tbsp butter
3 eggs
¾ cup milk
4 tsp baking powder

¼ tsp cinnamon
¼ tsp nutmeg
1½ tsp salt
3½ cups flour

Cream butter with ½ of the sugar. Beat eggs until light, add remaining
sugar and combine mixture. Mix the flour and other dry ingredients and add
alternately with the milk. Add enough more flour to make a dough
sufficiently stiff to roll. Toss a small portion of dough on a floured board,
knead lightly. Pat and roll to ¼ inch thick. Cut with doughnut cutter, fry in
deep fat, take out and drain on brown paper. Avoid turning more than once.

Page 61

Spice Doughnuts
2 tbsp shortening
¾ cup sugar
2 eggs
3½ cups plain flour
1 tbsp + 2 tsp baking powder

1 tsp salt
1 tsp cinnamon
½ tsp nutmeg
¾ cup milk
oil

Glaze

2 cups sifted powdered sugar
3 tbsp water
½ tsp vanilla
Cream shortening and sugar, beating well; add eggs beating well. Combine
flour, baking powder, salt, and spices to creamed mixture; alternating with
milk. Begin and end with flour mixture. Place dough on lightly floured
surface. Roll out to ½ inch thickness. Cut out with a 2½ inch floured
doughnut cutter. Place donuts on a lightly floured surface, cover and let rest
15 minutes. Heat 3-4 inches of oil to 375 degrees. Drop in 3 or 4 donuts at a
time. Cook about 1 minute on each side. Drain on paper towels. Combine
powdered sugar, water and vanilla. Heat until smooth. Dip warm donuts in
glaze and cool. Makes 1½ dozen.

Doughnuts
1 cup sugar
2 tbsp melted shortening
2 eggs
4 cups sifted flour
4 tsp baking powder

¼ tsp salt
½ tsp cinnamon
½ tsp nutmeg
1 cup milk

Beat egg until light, add sugar gradually and beating well. Blend in
shortening. Sift dry ingredients together and add alternately with milk to
sugar mixture. Chill then roll out to ¼ inch thickness. Cut with floured
doughnut cutter. Fry a few at once in deep hot fat, 350 degrees. Turn once,
drain on paper towels. Makes 24.

Page 62

Baked Italian Doughnuts
1 cup sugar
5 cups sifted flour
¼ tsp salt
2 tsp double acting baking powder
6 eggs, well beaten
½ cup soft butter

3 tbsp milk
1 tsp vanilla
½ tsp grated lemon rind
2½ cups powdered sugar
2½ tsp lemon extract
5 tbsp heavy cream

In a large bowl, sift sugar, flour, salt and baking powder. Add eggs, butter,
milk, vanilla, lemon extract and rind; mix until smooth. On well-floured
surface, roll dough ½ inch thick. Cut with floured doughnut cutter. Place
about 1 inch apart on lightly greased and floured cookie sheet. Bake 13 to 16
minutes at 400 degrees. Makes 2 dozen.

Creamy Lemon Icing

Mix powdered sugar, cream, and ¾ tsp lemon extract. Dip tops of
doughnuts in icing; let set.

Waffles
2 egg yolks
1 cup milk
1½ cups cake flour sifted
2 tsp sugar

1 tsp salt
¼ cup melted butter
2 egg whites, stiffly beaten
2 tsp baking powder

Stir first 6 ingredients to a smooth batter. Fold in eggs whites and baking
powder. Bake in waffle iron.

Page 63

~~~~~~~~~~~~~~~~~
Candy
~~~~~~~~~~~~~~~~~
English Toffee
2 8-oz pkg Semi-sweet chocolate chips
2 5¾-oz pkg Milk chocolate

2 or 3 6-oz cans almonds

Cover 11x17 cookie sheet covered with wax paper and spray with Pam or
grease.
Steps:
1) Melt 1 lb of real butter (won’t work with margarine) in heavy pan on
high heat.
2) Add 2½ cups sugar, cook and stir constantly until foamy. Lower heat
ad cook and stir 5 minutes.
3) Add 1½ cups or 2½ cups of un-blanched whole almonds. Stir over high
heat until the first nut pops. Reduce heat fast and cook 7 more
minutes.
4) Pour into cookie sheet to cool. Top with 12-oz melted chocolate chips.
Spread melted chocolate over cooled first layer then top with 1½ to 2
cups chopped pecans. Let set a day
5) Flip over and cover other side with chocolate and chopped pecans. Let
set another day before breaking into pieces.
Notes: It is helpful if you use 2 stove burners, one on high heat and one on
low heat. NEVER LET YOUR BUTTER AND SUGAR QUIT BOILING OR
THEY WILL SEPARATE. Use only REAL butter. Toast pecans before
chopping them.

Page 64

Opal’s Peanut Brittle
2 cups sugar
2 cups raw peanuts
¾ cup white Karo

¼ cup water
Pinch of salt
4 tsp baking soda

Combine sugar, peanuts, syrup, water and salt. Use a candy thermometer
and cook until hand crack stage (290 degrees). Remove from heat and soda
and beat vigorously. Spread on heavily buttered tray. As soon as it begins to
harden, remove from tray and break into pieces. Do not allow candy to stay
on tray too long or it will be difficult to handle.

Page 65

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Page 66

Meats and Main Dishes

Page 67

Page 68

~~~~~~~~~~~~~~~~~
Chicken
~~~~~~~~~~~~~~~~~
Opal’s Creamed Chicken
3 small chicken breast halves
1 tbsp plus 1 tsp margarine divided
½ cup mushrooms
¼ cup chopped green peppers
1 tbsp chopped celery
1 tbsp minced onion
2 tbsp plain flour

1 cup milk
1 sliced hard cooked egg
2 tbsp diced pimento
½ tsp salt
⅛ tsp pepper
3 English muffins, split and toasted
Paprika

Cook chicken in water until tender. Remove chicken from bone and chop.
Set aside. Spray a pan with cooking spray; add 1 tsp margarine. Sauté
mushrooms, peppers, celery and onions over low heat. Cook until tender but
not brown. Drain and set aside. Melt 1 tbsp margarine in skillet over low
heat, add flour and stirring until smooth. Cook 1 minute then add milk
gradually. Cook over med heat, stirring constantly until thickened and
bubbly. Add chicken and vegetables, egg, pimento, salt and pepper. Stir
gently. Serve over toast or toasted English muffins. Sprinkle with paprika.

Page 69

Oven Fried Chicken
½ cup melted margarine
1 egg well beaten
⅓ cup milk
¾ cup plain flour
1 tsp baking powder
1 tsp salt

2 tsp paprika
⅛ tsp pepper
½ cup finely chopped pecans
2 tbsp sesame seeds
1 cup-up fryer

Pour butter in a 15x10x1” baking pan spreading evenly. Combine egg and
milk. Combine flour, baking powder, salt, paprika, pepper, pecans and
sesame seeds.
Rinse chicken and pat dry. Drop chicken in egg mixture and then dredge in
flour mixture. Place chicken, skin side down, in prepared pan. Bake at 325
degrees for 40 minutes. Turn chicken and bake 40 minutes more or until
tender.

Southern Fried Chicken
Soak chicken parts in salt water to cover in refrigerator overnight if possible
or for at least 2 hours; drain. Roll pieces in flour. Sprinkle with pepper. (It’s
important to chill chicken) Heat shortening to smoking point in a heavy
skillet or fryer. It should be at a depth of 2 inches. Drop in chicken quickly.
Cover. Fry for 15 minutes or until you hear a noise like water being poured
in – that is the signal to turn the chicken. Turn and brown other side about
15 minutes. Keep the heat high and cook it fast.

Easy Chicken Breast
Blend ½ cup soy sauce and 1/3 cup mayonnaise. Add 4 tsp white vinegar and
1 large clove garlic pressed. Pour into a large plastic bag with 4 boneless
chicken breast halves and marinate 20 minutes, turning bag over
occasionally. Broil 7 minutes on each side or until no longer pink in center.
Sprinkle with pepper.

Page 70

Chicken A La King for 2
1 tbsp butter
1 tbsp flour
Dash pepper
¼ tsp salt
½ tsp paprika
1 cup milk

¼ cup cream
1 cup cooked chopped chicken
½ cup mushrooms
1 tbsp chopped green pepper
1 pimento chopped

Melt butter in double boiler; blend in flour, add pepper, salt and paprika.
Add milk and cream gradually, stirring until thickened. Add chicken,
mushrooms, and pimento. Cook for 15 minutes. Serve on toast.

Company Creamed Chicken
1 cup diced celery
1 med onion chopped
2 tbsp chopped green pepper
¼ cup plus 2 tbsp butter, divided
¼ cup plus 2 tbsp flour
3 cups milk
1 can cream of mushroom soup

4 cups diced chicken
1 4-oz can of mushrooms
2 tbsp pimento
1 cup grated Parmesan cheese
2 ¼-oz pkg sliced toasted almonds
12 baked pastry shells

Sauté celery, onions, and green pepper in 1 tbsp butter over low heat, set
aside. Melt remaining butter and add flour and stir until smooth. Cook 1
minute stirring constantly. Gradually add milk, cook over med heat stirring
constantly until thickened and bubbly. Add soup, stirring until smooth. Stir
in chicken, mushrooms, pimentos, and sautéed vegetables. Spoon mixture
into a 12x8x2” baking dish. Sprinkle with cheese and almonds Bake at 350
deg for 30 to 40 minutes or until bubbly. Serve in pastry shells. Makes 12
servings. Can serve over toast triangles.

Page 71

Broccoli and Chicken Casserole
3 pkg broccoli, frozen chopped
1 can cream of mushroom soup
1 stick butter

1 cup cheddar cheese
Bread crumbs
2 cups chicken, cooked and diced

Cook broccoli and drain. Melt butter. Add soup and cheese. Stir until
smooth. Put the broccoli into buttered baking dish. Cover with sauce. Top
with bread crumbs. Bake 30 minutes at 350 degrees.

Mennonite Chicken A La King
2 tbsp butter
1 tsp onion, minced
½ cup flour
3½ cups chicken broth
3 cups chicken, cooked and diced
1½ tsp salt

¼ tsp pepper
½ cup green pepper
⅓ cup pimento pepper
1 cup mushrooms
2 egg yolks

Sauté onions and green peppers in hot butter; remove from fat. Add flour
and blend into fat. Add broth and cook until thickened. Add chicken,
mushrooms and seasoning. Heat together thoroughly. Beat egg yolks and
add milk. Stir into chicken and stir until blended. Add pimento. Remove
from heat and serve.

Oven Barbequed Chicken 1

Miss Hattie Owens – Town Creek, AL

2 chickens, cut up
2 tbsp lemon juice
6 tbsp ketchup
4 tbsp vinegar
4 tbsp Worcestershire sauce
½ cup water

4 tbsp butter
6 tbsp brown sugar
2 tsp salt
2 tsp prepared mustard
2 tsp chili powder

Preheat oven to 500 degrees. Put chicken skin side up in baking dish.
Combine all ingredients and pour over chicken. Cook 15 minutes at 500
degrees, then 1 hour at 350 degrees; basting occasionally.

Page 72

Oven Barbecued Chicken 2
6 tbsp mayo
1 tbsp salt
1 tbsp black pepper

1 tbsp vinegar
2¼ tbsp sugar
Juice of 1 lemon

Mix all ingredients together. Roll chicken in melted butter. Put in pan and
brush won sauce. Cook at 325 degrees for 1 hour until done.

Quick Chicken Gravy
1½ tbsp flour
1 cup milk

1 can cream of chicken soup

Blend flour and milk and add to soup. Heat slowly to boiling and cook until
thickened; strain. Makes 2 1/3 cups.

Opal’s Yorkshire Baked Chicken
1 chicken, cut up
1 cup milk
2 eggs

2 tsp chives
½ tsp salt
1 cup self rising flour

Put cut up chicken in pan. Sprinkle with salt and pepper. Bake at 400
degrees for 30 minutes. Mix milk, eggs, chives, and salt until smooth. Beat
in flour and 3 tbsp of drippings from chicken until smooth. Pour around (not
over) chicken. Bake 20 minutes or until batter is fluffy and brown. Serve
immediately.

Page 73

Chicken a la King

The Serf Restaurant Nashville, TN
2 tbsp melted butter
½ green pepper, chopped
1 cup mushrooms
2 tbsp flour
½ tsp salt
2 cups light cream
3 cups chicken, cut fine

¼ cup butter
3 egg yolks
1 tsp lemon juice
1 tsp onion juice
1 tsp paprika
Shredded pimentos
Cooking Sherry

Simmer pepper and mushrooms in butter; add flour and salt. Cook gently
until frothy. Mix in cream and stir until sauce thickens. Turn sauce into
double boiler; add chicken and heat. Cream butter into egg yolks. Add lemon
juice, onion juice and paprika. Stir slowly into hot chicken until thickened.
Add pimentos and sherry. Serve at once.

Creamed Chicken
Chicken a la King

1 chicken
1 tbsp salt
1 green pepper, chopped fine
¼ cup scraped onion & juice
3 stalks of celery, chopped fine
2 hard cooked eggs

White Sauce:
2 tbsp butter
½ tsp salt
2 tbsp flour
1 cup milk

Cut chicken in pieces. Cover with old water. Bring to boil and boil for 5
mi9nutes. Add 1 tbsp salt, reduce heat and simmer until tender. Remove
chicken from bones and skin. Reduce chicken to two cups. Make a white
sauce using the stock instead of milk. Chop fine a green pepper, 3 stalks of
celery add onion juice. Serve on toast.

Page 74

Chicken-Almond Casserole
4 cups chicken, cooked and chopped
2 cups celery, finely chopped
¼ cup onion, finely chopped
2 hard cooked eggs, chopped
½ cup toasted almonds
2 cans cream of chicken soup

½ to 1 cup mayonnaise
½ cup chicken broth
¼ cup lemon juice
½ tsp salt
¼ tsp pepper
1 cup crushed cracker crumbs

Combine first 11 ingredients. Spoon mixture into a 13x9x2” buttered baking
dish. Sprinkle with cracker crumbs. Bake at 350 degrees for 40 minutes.

~~~~~~~~~~~~~~~~~
Beef
~~~~~~~~~~~~~~~~~
Perfect Pot Roast
3 lbs sirloin tip roast
2 tbsp flour
2 tbsp oil
1 cup onion, chopped
1 cup water

1 pkg Italian Salad Dressing Mix
1 tsp salt
Carrots and potatoes
2 tbsp flour
½ cup water

Coat roast with the first 2 tbsp flour, sprinkle with salt and brown in hot oil.
Add onions and sauté 3 minutes. Combine water, salad dressing mix, and
salt and pour over meat. Cover and simmer 2½ hours until vegetable are
tender. Remove meat and vegetables to platter. Combine remaining flour
and water; add to broth. Cook and stir until thickened and bubbly.

Page 75

Round Steak
1½ lbs round steak
1 tsp salt
1 medium onion

1 tbsp oil
1 can mushroom soup
1 cup white wine

Cut steak in serving pieces; brown in oil. Place in Dutch oven. Top with
sliced onions that have been cooked until tender. Pour wine over steak.
Cover and bake 1 hour at 325 degrees. Add soup and continue to cook 1 more
hour. Serve with liquid from pan as gravy. Serve with rice, tossed salad and
French bread.

Dinner in a Dish
3 tbsp oil
1 onion, chopped
2 green peppers, sliced
1 lb hamburger meat
1½ tsp salt

14 tsp pepper
2 eggs well beaten
2 cups canned corn
4 med tomatoes sliced
½ cup dried bread crumbs

Sauté onions and peppers in 3 tbsp oil for 3 minutes. Add meat and
seasonings. Remove from heat. Stir in eggs and mix well. Place 1 cup of
corn in baking dish, then half of meat mixture; then a layer of sliced
tomatoes. Repeat. Cover with crumbs. Top with 1 tbsp oil. Bake 350
degrees for 45 minutes. Serves 4.

Ground Beef Mix
4 med onions chopped
3 cloves garlic minced
2 cups chopped celery
1 large green pepper chopped
¼ cup vegetable oil
4 lbs ground beef

28 oz catsup
1 15-oz can tomato sauce
¼ cup Worcestershire sauce
1 tbsp salt
1 tsp pepper

Sauté first 4 ingredients in hot oil until tender. Add ground beef and cook
until browned, stirring to scramble meat. Drain off pan drippings. Stir in
remaining ingredients; simmer uncovered 20 minutes. Cool, spoon into
freezer containers and label. Freeze up to 3 months, Makes 14 cups.

Page 76

Beef Burgers on Buns (with mix)
2 cups ground beef mix thawed

4 hamburger buns toasted

Heat ground beef in pan. Spoon mixture on bottom half of bun, cover with
top.

Ground Beef Stroganoff (with mix)
3 cups Ground Beef Mix
1 can cream of mushroom soup
1 8-oz can sliced mushrooms

½ cup sour cream
Hot cooked noodles
Chopped parsley

Combine first 3 ingredients in a large skillet; bring to a boil. Reduce heat
and simmer 5 minutes. Stir in sour cream and cook until thoroughly heated.
Serve over hot cooked noodles. Sprinkle with parsley.

Beef and Noodle Casserole (with mix)
2 cups Ground Beef Mix
2 cups cooked narrow egg noodles
1 8½-oz can mixed vegetables

½ cup shredded cheese
½ tsp parsley

Combine first 3 ingredients; spoon into buttered 1 qt casserole. Sprinkle with
cheese and parsley. Bake un-covered at 350 deg for 15 minutes.

Hobo Dinner
Ground beef patties, one per serving
Dale’s steak sauce
Onions sliced
Potatoes, peeled and cut for fries

Carrots, peeled and sliced
Salt and pepper
Cheese slices
Heavy-duty aluminum foil

Place a beef patty in the middle of a sheet of foil. Sprinkle with Dale’s sauce.
Top with slice of onion, potatoes, carrots, salt and pepper. Close foil at top
and sides to seal. Place on baking sheet. Bake 1½ hours until done. Open
foil, add a slice of cheese and let cheese melt. Serve hot.

Page 77

Ruben Casserole
1 32-oz jar sauerkraut, drained
1¼ cups sour cream
1 onion grated
¼ tsp garlic powder

9 slices rye bread
4 2½-oz pkg sliced corned beef, diced
2½ cups shredded Swiss cheese
2 tbsp butter

Combine first 4 ingredients; spoon into a lightly greased 8” square baking
dish. Arrange corned beef over sauerkraut; sprinkle with cheese. Remove
crust from bread; making 2 ½” squares. Halve each square into triangles.
Arrange bread over cheese; completely covering top of casserole. Brush with
melted butter. Cover and refrigerate 8 hours. To bake, remove from
refrigerator and let stand for 30 minutes. Bake uncovered at 350 degrees for
35 minutes or until bread is lightly browned.

Peppers Stuffed with Beef
4 med green peppers
2 cups Ground Beef Mix, thawed

2 cups cooked white rice
½ cup shredded cheddar cheese

Cut off tops of green peppers; remove seeds, cook peppers 4 minutes in boiling
water to cover; drain. Combine beef and rice. Fill peppers with rice mixture
and place in a shallow dish. Cover and bake at 375 deg for 25 minutes.
Sprinkle with cheese. Bake uncovered an additional 5 minutes.

Page 78

Pressure Cooker Roast
1 tbsp oil
3 lbs chuck or sirloin roast
1½ cups water
1 onion cut in eights
1 carrot cut in 1” pieces
1 stalk celery cut in 1” pieces
1 clove garlic minced

2 bay leaves
1 tsp oregano or rosemary
1 tsp salt
¼ tsp pepper
⅛ tsp hot sauce
2 tbsp cornstarch
2 tsp water

Heat oil in pressure cooker; brown roast on all sides. Add 1½ cups water and
the next nine ingredients. Place lid on pressure and cook with regulator
rocking for 55 minutes. Run cold water over cooker to reduce pressure.
Remove lid so that steam escapes away from you. Remove roast to serving
platter and keep warm. Pour drippings over crushed ice in a colander to
remove excess fat. Reserve 2 cups of drippings in a saucepan. Combine
cornstarch in 2 tsp water and add to drippings. Cook over medium heat until
gravy is thick and bubbly.

Page 79

Meat Pie (using leftover meat)
1½ cup leftover meat
3 tbsp flour
½ cup broth
1 cup milk

½ tsp salt
¼ tsp pepper
2 tsp grated onion
⅓ cup chopped bell pepper

Add flour to broth and stir until blended. Add milk and cook until thick. Add
salt, onions and green peppers. Stir meat into gravy and pour into pastrylined dish. Cover with pastry. Bake at 425 degrees for 25 minutes.

Pastry for Meat Pie
2¼ cups flour
⅔ cup shortening

½ tsp salt
⅓ cup cold water

Combine flour and salt then cut-in shortening. Do not over-mix. Blend only
until particles are size of peas. Add water gradually sprinkling 1 tbsp at a
time. Toss lightly until all particles of flour have been dampened. Use only
enough water to hold pastry together when pressed between fingers. It
should not feel wet. Roll out ⅛” thick to 1” larger than diameter of the top of
pan.

Beef Stroganoff with Round Steak
¼ cup flour
Dash of pepper
1½ lbs of round steak, cut in ½ “ strips
¼ cup butter
4-oz canned mushrooms
½ cup chopped onions

1 small clove garlic
1 10 ½ can beef broth
1 8-oz sour cream
½ cup dry sherry
Hot cooked noodles

Combine flour and pepper; sprinkle over steak, coating thoroughly. Melt
butter in large skillet over med heat; add beef and sauté until lightly
browned. Add mushrooms, onion and garlic; cook until onion is tender. Add
broth; cover and cook on low heat, stirring occasionally until meat is tender,
about one hour. Stir in sour cream and sherry; heat well. Serve over hot
noodles.

Page 80

New York Deli Ruben
1 can sauerkraut
¼ cup Dijon mustard
2 tbsp honey
½ tsp caraway seeds

12 slices cooked corned beef
1 cup shredded Swiss cheese
8 slices rye bread
Butter

Combine sauerkraut, mustard, honey, and caraway seeds; let stand 30
minutes. Place 3 slices meat, ½ cup kraut mixture and ¼ cup cheese on 1
slice bread. Top with remaining slice of bread and brown sandwiches in
butter on both sides until golden and cheese is melted.

Country Fried Steak and Cream Gravy
2 - 2½ lbs round steak
1 tsp salt
½ tsp pepper
½ tsp garlic salt
½ cup flour
½ cup milk

½ cup oil
¼ cup flour
2 cups milk
½ tsp salt
¼ tsp pepper

Pound steak to ¼” thickness; cut into serving size pieces. Sprinkle steaks
with 1 tsp salt, ½ tsp pepper, and ½ tsp garlic salt. Dredge steaks in ½ cup
flour and dip in ½ cup milk. Return to flour and dredge again; brown steaks
in hot oil in large skillet. Remove from skillet and drain on paper towels; set
aside.
Pour off pan drippings, reserving 3 tbsp. Add ¼ cup flour to drippings; stir
together in pan. Cook over med heat until bubbly, stirring constantly. Add 2
cups milk, stirring constantly. Stir in ½ tsp salt and ¼ tsp pepper. Add
steak to gravy. Cover, reduce heat and simmer 25 minutes. Remove cover
and cook an additional 5 minutes.

Page 81

Barbequed Meatloaf (serves 2)
¼ cup chopped onion
1 tbsp butter
¾ lbs ground beef
½ cup soft bread crumbs
1 egg beaten

2 tbsp milk
½ tsp salt
¼ tsp sage
Dash of pepper
1 tsp barbeque sauce

Sauté onion in butter in skillet until tender. Combine next 7 ingredients; add
onion and mix lightly. Bake at 350 degrees for 30 minutes. Brush loaf with
barbecue sauce. Bake an additional 15 minutes or until done.

Sauce for Meat Loaf
3 tbsp brown sugar
¼ cup catsup

1 tsp dry mustard

Spread on top of meat loaf and place under broiler for several minutes.

Cream Dried Beef on Toast
4 tbsp flour
4 tbsp butter
1 cup beef stock
1 cup milk

⅓ lb dried beef
⅛ tsp pepper
Parsley
Hot buttered toast

Melt butter add flour and stir until flour is brown. Add beef stock and milk
gradually; stir constantly until thickened. Shred beef and add to sauce and
simmer 5 minutes. Add pepper and parsley. Serve on hot toast. Serves 6.

Page 82

Corned Beef Casserole
1 tbsp butter
1 med onion chopped
2 cups cooked egg noodles
1 12-oz can corned beef diced

1 can cream of mushroom soup
1 cup milk
1 to 2 cups shredded cheddar cheese

Sauté onion in utter until transparent. Combine onion with noodles, beef,
sour and milk; mixing well. Pour into greased 2 qt casserole. Bake at 350
degrees for 30 minutes. Sprinkle with cheese, return to oven and bake 5
more minutes.

Creamed Beef on Toast
6 tbsp butter or margarine
3 tbsp flour
½ cup milk

Salt and pepper to taste
1 small jar dried beef

Melt butter on low heat. Add flour and milk gradually, stirring constantly.
Add salt and pepper. Add chipped beef. Serve over toast. For a quick meal
add a can of English peas and a tossed salad.

Meat Loaf 1
1 lb of ground beef
½ cup oats
⅔ cup catsup

1 egg
1 onion
Salt and pepper

Mix all ingredients together and bake 1 hr at 350 degrees.

Page 83

Meat Loaf 2
2 slices bread crumbled
1 cup milk
1½ lb ground beef
¼ cup chopped onion
2 beaten eggs

1 tsp salt
¼ cup brown sugar
1½ tsp dry mustard
⅓ cup catsup

Combine bread and milk; let soak 5 minutes. Combine beef, onions, eggs, salt
and bread mixture. Shape into loaf. Combine rest of the ingredients and
pour over meat. Bake at 350 degrees for 1 hour. Note: May be cooked in
muffin tins.

Beef Tips
1 lb beef tips
1 pkg Onion soup mix
2 cans cream of mushroom soup

1 cup water
Salt and pepper to taste

Brown beef tips. Put into baking pan after browned. Warm and blend well in
saucepan the onion soup mix, cream of mushroom soup and water. May add
some flour to thicken if needed. Pour over beef tips. Bake in oven for 2 hours
at 300 degrees.

Meat Loaf with Sauce
1½ lb ground beef
1 onion, chopped
½ can tomato sauce
1 egg, beaten

½ can tomato sauce
2 tbsp prepared mustard
1 cup water

1½ tsp salt
¼ tsp pepper
1 cup fresh bread crumbs or ¾ cup oats

Sauce

2 tbsp vinegar
2 tbsp brown sugar or molasses

Combine all ingredients except sauce; mix thoroughly. Shape meat loaf and
put in pan big enough to hold sauce. Pout meat loaf in oven while making
sauce. Pour sauce over meat loaf and baste once during baking. Bake at 400
degrees for about one hour.

Page 84

~~~~~~~~~~~~~~~~~
Soups and Stews
~~~~~~~~~~~~~~~~~
Hot and Sour Soup
1 10 ½-oz can condensed chicken broth
1 4-oz can mushrooms
2 tbsp cornstarch
2 tbsp soy sauce

½ tsp Tabasco sauce
1 egg, beaten
2 chopped green onions

Combine first 6 ingredients and 2 soup cans of water. Bring to boil over high
heat, stirring constantly, until slightly thickened. Gradually pour in the egg
stirring constantly in one direction; remove from heat. Stir in green onions
and serve.

Meat Balls for Spaghetti
1½ lb ground beef
1 egg
1 tsp garlic salt
1 tbsp parsley

2 sliced bread
½ chopped onion
1 tsp salt
Dash of pepper

Soak bread in water for a minute then squeeze out moisture. Mix with other
ingredients. Form in small balls. Brown in 2 tbsp oil. Remove from skillet
and add to spaghetti sauce. Simmer 1 hour.

Page 85

Crock Pot Spaghetti
1 lb ground beef
1 large onion, chopped
1 clove garlic, minced
2 cans cut-up tomatoes
1 8-oz can tomato sauce
1 12-oz can tomato paste
1 cup beef bouillon

2 tbsp parsley, minced
1 tbsp brown sugar
1 tsp oregano
1 tsp basil
1 tsp salt
¼ tsp pepper

In a large skillet, crumble meat with onion and garlic. Break up pieces of
meat with for and cook until loses its’ red color. Drain off fat. In crock-pot,
combine browned meat, onions and garlic with remaining ingredients. Cover
and cook on low for 6 to 8 hours. Serve over hot spaghetti. May be made
ahead of time and frozen.

Easy Spaghetti
3 cups Ground Beef Mix
⅛ tsp oregano
⅛ tsp basil

Dash of garlic salt
Hot cooked spaghetti
Grated Parmesan cheese

Combine first 4 ingredients; bring to boil. Reduce heat and simmer 4
minutes. Serve sauce over hot cooked spaghetti. Sprinkle with cheese.

Chili Con Carne
2 cups Ground Beef Mix, thawed
1 16-oz can kidney beans, un-drained

1 tbsp chili powder
Dash of hot sauce and dash of red pepper

Combine all ingredients; bring to boil. Reduce heat and simmer 5 minutes.

Page 86

Chili 1
2 slices bacon
1 lb ground beef
1 lg onion, chopped
1 green pepper, chopped
1 clove garlic
1 6-oz can tomato paste
1 8-oz can tomato sauce

2 sauce cans water
1 16-oz can kidney beans
2 tbsp chili powder
1½ tsp salt
⅓ tsp cumin
¼ tsp ground cloves

Brown bacon in heavy pan. Remove when crisp; brown beef and onion in
grease. Add green pepper and garlic and cook; stirring constantly for 2 to 3
minutes. Add rest of ingredients and cook in covered pan for 2 hours; stirring
every 15 minutes. If too thick, add another ½ can of water.

Chili 2
2 cloves garlic
2 large onions chopped
2 tbsp oil
2 lbs lean ground beef
2 16-oz cans of tomatoes
1 6-oz can of tomato paste
4 tbsp chili powder
2 tbsp flour

½ tsp vinegar
⅛ tsp red pepper
1 tsp salt 2 16-oz cans kidney beans
2 whole cloves
1 small bay leaf
1 tsp cumin
1 tbsp sugar

Sauté garlic and onions in oil, add beef and cook over low heat until browned
and easy to scramble. Add remaining ingredients and simmer uncovered 1
hour.

Page 87

Chicken Stew

Miss Hattie Owens Town Creek, AL
2 chicken breasts
2 chicken thighs
2 chicken legs
4 potatoes, finely chopped
2 onions, finely chopped

1 quart canned tomatoes
1 can corn
6 slices bread, torn in small pieces
Salt and Pepper

Put chicken in pot, cover with water and simmer until done. Remove skin
and bones from chicken and cut into small pieces and return to broth. Cook
onions, potatoes in small amount of water. When done add to chicken broth.
Add tomatoes and corn.
Stir bread into mixture. Add salt and pepper to taste. Cook until it is thick,
stirring often. Try to make it as smooth as possible so that the individual
ingredients are indiscernible.

Page 88

Chicken and Dumplings
1 whole chicken, cut in pieces
2 tsp salt
1 tsp pepper
1 onion
2 stalks celery

Water, enough to cover chicken in large
pot
1 can cream of chicken or mushroom
soup

Put first six ingredients in pot and cook until meat pulls away from bone, set
aside to cool. After chicken has cooled, shred meat with a fork. Prepare
dumplings.

Dumplings

2 cups plain flour
Salt and pepper to taste
4 tbsp shortening

½ cup milk
1 tsp baking powder

In a mixing bowl add flour, salt, pepper, baking powder. Cut
shortening into flour mixture; add milk to make a dough. Roll out on
lightly floured surface. Roll out ⅛ inch thickness. Sprinkle lightly
with flour. Cut into strips.
Add soup to broth and bring to a boil. Drop strips 1 at a time into boiling
broth stirring gently until all are added. Reduce heat and simmer. Stir after
20 minutes. Add chicken last.

Page 89

Chicken Corn Soup
1 lb chicken breast
1 quart water
4 chicken bouillon cubes
½ cup diced celery
½ cup diced onions
1 16-oz can whole kernel corn or fresh
corn

2 16-oz cans creamed corn
1 10¾-oz can cream of celery/chicken/or
mushroom soup
½ tsp pepper
1 tsp salt

Bring water, bouillon cubes and chicken to boil in a large pot. Let simmer for
1 hour. Remove chicken from pot. Let chicken cool, then pick from ones and
discard bones and skin. Dice the meat and return to pot. Add remaining
ingredients and simmer for about 20 minutes, until the celery and onions are
tender. While soup simmers mix Rivets. Mix Rivets in soup by sifting
through your hands. Continue to stir. Simmer for an additional 15 minutes
after Rivets are added.

Rivets
1 cup flour
1 egg

½ tsp salt
½ tsp baking powder

Combine flour, egg, salt and baking powder in a bowl. Mix thoroughly.
Mixture will be dry. Sift mixture through your hands into soup. Simmer for
additional 15 minutes.

Page 90

Opal’s Iron Pot Beef Stew with Dumplings (Good!)
¼ cup flour
1½ tsp salt
¼ tsp pepper
2 lbs. boneless chuck cut into 1-inch
cubes
3 tbsp oil
1 onion sliced
½ tsp sugar
½ tsp Worcestershire sauce

½ clove minced garlic
1 small bay leaf
Pinch of allspice
5 cups water
3 large potatoes, quartered
4 carrots, quartered
6 small onions
3 stalks celery cut into 1 inch pieces

Combine first 3 ingredients and dredge meat in mixture. Brown meat in oil
in iron Dutch oven a few cubes at a time. Return all meat to Dutch oven and
add seasonings, sliced onions and water. Cover, reduce heat and simmer 2
hours. Add vegetables and cook over low heat 15 minutes. As vegetables
cook, start dumplings.

Dumplings
3 tbsp milk
1 egg

1 tbsp parsley
1 cup biscuit mix

Mix milk, egg, and parsley and add to biscuit mix stirring with a fork
just until ingredients are moistened. Drop batter by rounded
tablespoonful into gently simmering stew. Place dumpling on top of
vegetables, not in liquid. Cook dumplings uncovered for 10 minutes.
Cover and cook for 10 more minutes.

Page 91

~~~~~~~~~~~~~~~~~
Pork
~~~~~~~~~~~~~~~~~
Sauerkraut and Pork
Pork loin or Pork chops
1 pkg or can Sauerkraut

1 onion
1 apple

Put above in pan. Cover with water. Simmer over low heat until meat falls
apart (Several hours). Eat this with creamed potatoes and fresh bread
spread with real butter and apple butter.

Crock Pot Pork Chops
2 Pork Chops
½ can cream of chicken soup
1 tbsp Worcestershire sauce
1 small onion, chopped 1 tbsp catsup

Salt
Pepper
Flour

Dredge pork chops in flour and brown in a small amount of oil. Transfer to a
slow cooker. In a bowl, combine soup, onion, catsup, and Worcestershire
sauce. Pour over chops. Cover and cook on high 4-5 hours. Pour sauce over
mashed potatoes, rice or noodles.

Barbecue Sauce
1 16-oz can tomato sauce
¾ cup ketchup
¼ cup steak sauce

2 tbsp lemon juice
2 tbsp honey

Bring to boil and simmer 30 minutes.

Page 92

~~~~~~~~~~~~~~~~~
Fish and Seafood
~~~~~~~~~~~~~~~~~
Seafood Sauce for Boiled Shrimp
2 cups catsup
½ tsp garlic powder
½ tsp onion powder
1 tsp horseradish
2 tbsp lemon juice

⅛ tsp Worcestershire sauce
2 drops hot sauce
⅛ tsp salt
Dash of pepper

Combine all ingredients, stir well, and chill.

Clam Chowder
2 6½-oz can of minced clams
2½ cups potatoes, finely diced
1 cup onion, finely diced
1 cup celery, finely diced
1½ cups water

2 cups milk
⅔ cup flour
1½ tsp salt
½ tsp pepper
1 tsp sugar

Drain clams, reserving liquid. Place vegetables in large pot and add water
and reserved clam juice. Bring to boil. Reduce heat and simmer 15 minutes.
Whisk 1 cup of milk into flour until there are no lumps. Add more milk if
necessary. Scald remaining milk in microwave. Stir into flour mixture,
stirring until thickened and smooth. Combine with vegetables. Add clams
and seasoning. If a thinner consistency is desired, use more milk.

Page 93

Salmon Patties
1 14¾-oz can pink salmon
½ cup saltine cracker crumbs
¼ cup corn meal
1 large egg

¼ tsp salt
¼ tsp pepper
Vegetable oil

Drain salmon, reserving liquid; set liquid aside. Remove skin and bones from
salmon. Flake with fork and set aside.Combine crackers and reserved liquid
and let stand 5 minutes or until liquid is absorbed. Stir in salmon, cornmeal
and next 3 ingredients. Shape into 6 patties. Pour oil in depth of ¼ inch in
heavy skillet. Fry patties in hot oil over med heat until browned. Drain on
paper towels.

Salmon Patties
1 14 ¾-oz can salmon
½ cup cracker crumbs
¼ cup cornmeal
1 large egg

¼ tsp salt
¼ tsp pepper
Vegetable oil

Drain salmon and reserve liquid. Combine cracker crumbs and reserved
liquid. Let stand 5 minutes. Stir in salmon, cornmeal and last 3 ingredients.
Shape into 6 patties and fry in oil.

Page 94

Frozen Skillet Pizza Crust
3 pkg dry yeast
1 tsp sugar
¾ cup warm water (105 to 115 degrees)
3 cups plain flour

1 teaspoon salt
⅓ cup warm water (105 to 115 degrees)
2 tbsp olive oil
Vegetable cooking spray

Steps:

1) Combine first 3 ingredients in a 2 cup measuring cup and let stand 5
minutes.
2) Combine yeast mixture, flour and next 3 ingredients in a bowl stirring
until blended.
3) Turn dough out on to a lightly floured surface and knead 5 minutes.
Place in a bowl coated with cooking spray, turning to grease top. Cover
and let rise in a warm place (85 degrees) 30 minutes or until double in
bulk.
4) Punch dough down and knead lightly 4 or 5 times. Divide dough into 6
portions. Roll each portion into an 8-inch circle.
5) Cook each round on one side in an 8-inch skillet coated with vegetable
spray over medium heat about 2 minutes or until rounds are lightly
browned. Cool crust and freeze in air-tight containers up to 6 months.

Pizzas

Bake all pizzas at 475 degrees for 12 to 15 minutes

Vegetable Pizza
Pasta sauce, fresh mushrooms, green peppers, onions, olives, and mozzarella
cheese.

Mexican Pizza

Spread crust with salsa, and sprinkle with sliced green onions, ripe olive and
Monterey Jack cheese. Top with shredded lettuce and chopped tomatoes.

Pesto Pizza

Spread crust with pesto, sliced Roma tomatoes and grated Parmesan cheese.

Page 95

Roasted Pepper Pizza

Top crust with chopped roasted peppers and chopped purple onion. Sprinkle
with minced fresh garlic and shredded mozzarella cheese.

Chicken Pizza

Top crust with cooked thinly sliced chicken, Roma tomatoes, and purple
onion. Sprinkle with mozzarella cheese.

Meat Marinate
½ cup pineapple juice
½ cup vinegar
1 tsp garlic powder

1 cup soy sauce
½ cup brow sugar

Simmer and stir.

Chart for Roasting Turkey
6 to 8 lbs
8 to 12 lbs
12 to 16 lbs
16 to 20 lbs

3 to 3½ hours
3½ to 4½ hours
4½ to 5½ hours
5½ to 6½ hours

Guide for Baking Ham

18 minutes per lb of Ham at 325 degrees

Quick Salad Dressing
3 tbsp oil
2 tbsp wine vinegar
⅓ tsp salt

¼ tsp sugar
⅛ tsp pepper
⅛ tsp garlic powder

Mix all ingredients. Makes 1/3 cup.

Page 96

Molasses Glaze for Ribs
½ cup catsup
2 tbsp molasses
1 tbsp lemon juice

1 tbsp soy sauce
Several dashes hot pepper sauce

Mix together and baste ribs with sauce.

Page 97

Notes:
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Page 98

Canning and Preserving

Page 99

Page 100

Blackberry Wine
4 quarts blackberries
2 quarts boiling water

5 cups sugar

Combine blackberries and water and let stand 24 hours. Strain and add
sugar. Pour liquid in a gallon jug and fill to top with water. Remove scum
each day until fermentation has ceased. Bottle

Grape Wine
7½ cups sugar
2½ quarts warm water

1½ quarts grapes, stemmed

Dissolve the sugar in the water and pour over the grapes. Let stand in warm
place for 6 weeks. When fermentation has ceased, strain and bottle.

Chili Sauce
4 quarts chopped tomatoes
2 cups chopped onions
3 green peppers, chopped
2 cups white vinegar
½ cup brown sugar

2 tbsp salt
1½ tsp dry mustard
1½ tsp ground cloves
1½ tsp ground allspice
1½ tsp pepper

Combine ingredients; bring to a boil then simmer 1 hour. Pour into hot jars
filing ½ inch from top. Remove air bubbles. Wipe jar rims. Cover at once
with lids and screw on bands. Process in water bath 15 minutes.

Dill Pickle
Cucumbers
3 quarts water

1 quart vinegar
1 cup salt

Put 2 heads dill, if desired 1 clove garlic, ⅛ tsp alum in each quart jar. Fill
with cucumbers. Bring water, vinegar and salt to a boil. Pour over
cucumbers. Seal, don’t use for 3 weeks.

Page 101

Homemade Vanilla Extract
2 cups Vodka

5 vanilla beans cut into 1-inch pieces

Combine vodka brandy with vanilla beans in a jar with tight fitting lid. Let
stand 8 to 12 weeks, shaking often. When half of first mixture is used, add
more vodka to cover beans. The flavor in the beans is gone when the vodka no
longer turns a dark color.

Fresh Dill Pickles
1½ gal cucumbers (2 medium cucumbers
for each pint)
4 springs of fresh dill to each pint jar
1½ quarts vinegar

1½ quarts water
½ cup salt
¼ tsp alum to each pint jar

Wash cucumbers and slice lengthwise. Pack cucumbers in hot sterile pint
canning jars, set aside. Bring water, salt to a boil. Pour into jar to cover
cucumbers. Add ¼ tsp alum and 4 pieces of dill to tops of each jar. Leave ½
inch headspace. Yield 12 pints.

V-8 Juice
12 quarts tomato juice
¾ cup sugar
2 tbsp salt

2 tbsp celery salt
2 tbsp onion salt
1 tbsp garlic salt

Cook 1½ pecks of tomatoes and strain. Add the above ingredients; bring to a
boil. Pour into hot sterilized jars and seal.

Page 102

Chili Sauce

Mrs. Tressie Hamilton

15 ripe tomatoes
1 large onion
3 green peppers
2 tsp salt
1 tsp allspice

2½ cups vinegar
1 cup brown sugar
1 tsp nutmeg
1 tsp cinnamon
1 tsp cloves

Scald and peel tomatoes. Chop fine onions and peppers. Add rest of
ingredients and cook until thick. Can and seal.

Ranch Dressing Mix
2 tbsp salt
2 tsp Accent
2 tsp parsley flakes

1 tsp garlic powder
1 tsp black pepper
½ tsp onion powder

Stir together salt, Accent, parsley, black pepper and onion powder. Store in
airtight container. Stir each time before using. Makes enough for 4 pints of
dressing.

Ranch Dressing
3⅛ tsp mix
1 cup mayonnaise

1 cup buttermilk

Mix together using a wire whip. Store in airtight container. Flavor is best
when stored 24 hours. Stir or shake well before using. Makes about a pint.
Can add ¼ to ½ cup of crumbled blue cheese if desired.

Page 103

Beet Pickle
3 quarts beets
2 cups sugar
1 tbsp whole allspice
1½ tsp salt

2 sticks cinnamon
3½ cups vinegar
1½ cups water

Wash and drain beets. Leave 2 inches of stem and the taproot on (this
prevents loosing color when cooking). Cover with boiling water and cook until
tender. Peel slice and pack in jars, leaving ½ inch headspace. Combine rest
of ingredients and simmer 15 minutes. Remove cinnamon. Pour while
boiling over beets, leaving ½ inch headspace. Process for 30 minutes in
boiling water bath. You may omit allspice and cinnamon and use instead 2
tbsp who pickling spice. Lay spices in a thin cloth and remove from vinegar
mixture before pouring into jars. Makes 6 pints.

Pear Honey
8 cups chopped pears
1 lemon
5 cups sugar

½ cup water
1 tsp ginger
1 large can crushed pineapple

Wash peel core and chop pears in food processor. Measure Pears. Add sliced
lemon, sugar, ginger, pineapple and water. Boil slowly 45 minutes to 1 hour.
Pour boiling hot in sterile jars and seal. Process 15 minutes in a water bath.

Pepper Sauce
Save containers such as ketchup or large soy sauce bottles. Fill sterilized
bottles with clean fresh green hot peppers. Pour to the top with boiling hot
liquid made from: 1 part apple-cider vinegar, 1 part sherry or wine, ½ tsp
olive oil and ½ tsp mustard seed. Seal bottles and cure for 5 or 6 days. Add
more liquid as sauce is used. (Just use sherry). Shake or sprinkle VERY
lightly on cooked vegetables or in soups. No need to refrigerate.

Page 104

Fresh Frozen Cabbage
Steps:
1)
2)
3)
4)

Trim and wash heads, quarter and core, cutting the remainder in chunky pieces.
Plunge into boiling water for 3 minutes
Cool immediately in ice water
Place in freezer bags, drawing air from bags and freeze at once.

Reheat long enough to warm through when serving, for a delicately sweet
side dish. Can be boiled with potatoes or added to stews.

Kraut by the Quart
Shred cabbage fine. Pack loosely but firmly into sterilized jars by tamping
with a form. Leave 1 inch head space. Add 2 tsp salt and 3 tsp cider vinegar
to each quart. Cover with boiling water to within ½ inch of rim, pouring
slowly and working out air bubbles with a fork. Cover with standard selfsealing lids. Apply bands firmly. Place immediately in dark cool place on a
pad of newspapers. Allow 6 weeks to cure.

Seasoned Tomato Juice
1 46-oz can tomato juice
2 tbsp Worcestershire sauce
2 tsp chili powder 1 tsp parsley flakes

½ tsp celery seeds
¼ tsp garlic salt

Combine all ingredients, cover and chill at least 4 hours.

Page 105

Cream Soup Mix

Chicken, Broccoli, Mushroom, etc.
¼ tsp black pepper
½ tsp thyme
½ tsp basil
1 tbsp dried onion

2 tbsp cornstarch
2 tbsp chicken bouillon
1 cup non-fat dried milk powder

To make soup, mix all ingredients with 2 cups cold water and cook on
medium heat, stirring continuously until mixture has thickened. Add to this
the main ingredient such as mushrooms, broccoli, chicken etc. Note: Mix will
keep in an airtight jar.

Grape Juice
6 lbs grapes, stemmed
1 qt water

1½ cups sugar

Simmer the grapes in the water until soft. Place in cheesecloth bag to drain.
Add the sugar to the juice and bring to a boil. Pour into a sterilized jar and
seal.

Peach Brandy
1 lb dried peaches
1 lb brown sugar

1 qt warm water
1 yeast cake

Grind peaches. Mix peaches, sugar and water and let stand in warm place
for 8 days. Strain and add yeast dissolved in a small amount of warm water.
Let stand another 8 days. Filter and bottle.

Page 106

Friendship Tea Mix
1 18-oz jar orange instant breakfast drink
1 cup sugar
½ cup sweetened lemonade mix
½ cup instant tea

1 3-oz apricot gelatin
2½ tsp cinnamon
1 tsp cloves
Boiling water

Combine first 7 ingredients and store in airtight container. To serve place
1½ tbsp in cup, add 1 cup of boiling water and stir well.

Magic Grape Juice
1 cup firm ripe grapes
½ cup sugar

Boiling water

Wash grapes, put in sterile quart jar with ½ cup sugar. Fill with boiling
water. Seal and process in water bath for 30 minutes. Put in cool place for a
few weeks. When rich color has formed, pour off juice and serve cold over ice.

Frozen Corn
4 cups cutoff corn
1 cup boiling water

1 tsp salt
1 tbsp sugar

Remove silk and wash ears of corn. Keep in pan of water. Cut corn off cobs.
For one cooking: Cook in microwave about 10 minutes or until a little thick.
Put in another pan and cool quickly. When cool, place in quart Ziploc bags.
Press out air and seal. Freeze. When cooking, place in microwave pan and
add butter and microwave. If too thick add a little milk and heat again.

Page 107

Aunt Thelma’s Pickled Peaches
1 can cling peach halves
1 cup apple cider vinegar
1 tsp whole cloves

1⅓ cups sugar
4 3-inch pieces of stick cinnamon

Drain syrup from peaches into large pan. Put peach halves in bowl. Add
sugar, vinegar, cinnamon and cloves to peach syrup and bring to boil. Lower
heat and simmer gently for 10 minutes. Pour hot syrup over peaches. Cover
and cool thoroughly. Refrigerate several hours or overnight. This will keep a
week in the refrigerator.

Page 108

Salads, Vegetables and Side
Dishes

Page 109

Page 110

~~~~~~~~~~~~~~~~~
Salads
~~~~~~~~~~~~~~~~~
Classic Potato Salad
1 cup mayonnaise
2 tbsp vinegar
1½ tsp salt
1 tsp sugar
¼ tsp pepper

4 cups cooked peeled potatoes (5 or 6
med)
1 cup chopped celery
½ cup chopped onion
3 hard-boiled eggs

Stir first 5 ingredients until smooth; add remaining ingredients; toss to coat.
Cover and chill.

Classic Macaroni Salad
1 cup mayonnaise
2 tbsp vinegar
1½ tsp salt
1 tsp sugar
¼ tsp pepper

8 oz macaroni cooked and drained
1 cup sliced celery
1 chopped green pepper
¼ cup chopped onion

Stir first 6 ingredients until smooth. Add remaining ingredients; toss to coat
well. Cover and chill.

Page 111

Aunt Thelma Turner’s Potato Salad
5 lbs potatoes
8 hard-boiled eggs
Mayonnaise

Sweet pickle
1 cup chopped celery
Small jar pimento pepper

One whole onion cut in half and placed in bowl under the hot potatoes.

Orange Jell-O Salad
1 6-oz pkg orange Jell-O
1 ⅓ cups hot water
1 8-oz pkg cream cheese, softened

1 large can pineapple and juice
1 cup shredded coconut
½ cup chopped pecans

Dissolve Jell-O in hot water. Add cream cheese. Beat until creamy; add
remaining ingredients. Pour into mold. Chill for several hours.

Poppy Seed Dressing for Fruit
⅓ cup sugar
5 tbsp cider vinegar
2½ tsp poppy seeds
1½ tsp grated onions

1 tsp ground mustard
½ tsp salt
1 cap vegetable oil

In a small bowl, combine the first six ingredients. Slowly whisk in oil. Cover
and refrigerate. Serve with fruit or over spinach & pecan salad.

Cucumber Salad
2 cucumbers
1 onion
1 tsp salt

2 tbsp vinegar
2 cups sour cream
½ tsp pepper

Peel and slice cucumbers and onions. Sprinkle with salt and add the vinegar.
Pour sour cream over all; mix well. Sprinkle with pepper.

Page 112

Fresh Spinach Salad
½ lb fresh spinach
¼ cup sliced water chestnuts
3 slices bacon, cooked and crumbled
⅓ cup oil
¼ cup sugar
⅛ tsp dry mustard

⅛ tsp onion juice
¼ tsp salt
3 tbsp cider vinegar
Salt and pepper
1 chopped boiled egg

Wash and pat dry the spinach. Tear into bite size pieces. Combine spinach,
bacon and water chestnuts in large bowl. Combine oil, sugar, mustard, onion
juice and salt in blender and blend well. Remove lid and slowly add vinegar
while blender is running. Toss spinach mixture with dressing until well
coated. Season to taste with salt and pepper and garnish with chopped hardboiled egg. 2 servings

Old-Fashioned Fruit Salad
1 15-oz can of pineapple chunks
½ cup sugar
3 apples, chopped
3 oranges, chopped

2 bananas, sliced
1 cup miniature marshmallows
1 cup grapes, halved

Drain pineapple, reserve ¼ cup juice. Combine reserve juice and sugar; stir
well and set aside. Combine remaining ingredients. Pour pineapple juice
mixture over salad. Toss gently. Chill at best 1 hour.

Dijon Vinaigrette
¼ cup olive oil
⅓ cup red wine vinegar
1 tsp sugar
¼ tsp dried tarragon

1 tsp Dijon mustard
¼ tsp salt
⅛ tsp pepper

Combine and shake well

Page 113

West Indies Crab Salad
1 lb lump crabmeat
1 lg onion, chopped
Pepper to taste

4-oz salad oil
4-oz cider vinegar
4-oz ice water

Place half of onion in bottom of bowl; top with crabmeat. Add rest of onion.
Pour liquids over only in following order: Salad oil, vinegar, water. Do not
mix. Marinate 48 hours in refrigerator. May need to drain. Mix just before
serving. Eat with crackers.

Opal’s Chicken Salad
4 cups chicken breast, cooked and cubed
1 cup chopped celery
1 cup halved seedless grapes
1 pkg slivered almonds, toasted

1 tsp salt
¼ tsp pepper
¾ cup mayonnaise
¼ cup sour cream

Combine ingredients and add mayonnaise and sour cream. Mix thoroughly
and chill.

Cucumber Salad
8-oz sour cream
¼ cup lemon juice from concentrate
2 to 3 tbsp sugar
1 tsp salt

½ tsp dill weed
1 med sweet onion
1 cucumber

Combine sour cream, lemon juice, salt, dill and sugar; mix well. Add onion
and cucumber; cover and chill.

Page 114

Marinated Tomato Slices
4 sliced tomatoes
1 sliced onion
1 cup vegetable oil

⅓ cup wine vinegar
⅛ tsp garlic powder
Salt and pepper

Combine oil, vinegar and garlic powder. Pour over tomato and onion slices.
Sprinkle with salt and pepper. Cover and marinate 10 minutes. Sere over
lettuce leaves.

~~~~~~~~~~~~~~~~~
Vegetables
~~~~~~~~~~~~~~~~~
Stewed Okra
1 cup sliced okra
1 med onion
1 green pepper
¼ cup vegetable oil
3 tomatoes, peeled and quartered

1 tbsp sugar
1 tsp flour
½ tsp salt
½ tsp pepper

Cook okra in boiling salt water 10 minutes. Drain well and set aside. Sauté
onions and pepper in oil, add tomatoes. Cook over medium heat 5 minutes.
Stir into okra, sugar flour salt and pepper. Cook over low heat 5 to 8
minutes.

Page 115

Oven Fried Okra
1 lb okra
1 egg
1 cup buttermilk
⅔ cup corn meal
⅓ cup flour

1 tsp baking powder
½ tsp salt
1 tbsp oil
Vegetable oil

Wash okra and cut into ½ “ slices. Combine egg and buttermilk; add okra
stirring well. Let stand 10 minutes. Combine cornmeal and next 3
ingredients in a Ziploc plastic bag. Drain okra. Place small portions at a
time in bag with cornmeal mixture. Shake gently to coat. Brush 15x10x1”
baking pan with oil. Add okra in a single layer. Coat okra with cooking
spray and bake at 450 degrees for 8 minutes. Stir well and spray again and
bake additional 7 to 8 minutes. After last baking; broil 4 inches from heat 4
to 5 minutes or until browned; stirring constantly.

Pinto Beans
2 lbs dried pinto beans
3 tbsp bacon grease
4 slices bacon cut in 1: pieces
¼ tsp red pepper
½ tsp garlic powder

1 tsp paprika
¼ tsp black pepper
2 tsp salt
7 cups water

Wash beans and place in Dutch oven. Cover with water 2: above beans and
soak 8 hour or over night, drain. Combine beans and remaining ingredients
in large Dutch oven; bring to boil and cover. Reduce heat and simmer 2½ to 3
hours or until tender, stirring occasionally. Yields 12 cups.

Shredded Fried Potato Cakes (Latkes)
6 medium potatoes, peeled and shredded
1 onion peeled and grated
2 eggs beaten

½ cup plain flour
1 tsp salt
Vegetable oil

Squeeze shredded potatoes between paper towels to remove excess moisture.
Combine potatoes and next 4 ingredients; mixing well. Drop heaping
tablespoons of potatoes mixture into 1 inch of hot oil (350 deg). Fry until
golden brown, turning once; drain well.

Page 116

Broccoli Cheese Casserole
2 lbs frozen chopped broccoli
1 can cream of mushroom soup
1 cup shredded cheese, divided
¼ cup milk

¼ cup mayonnaise
2 large eggs, beaten
Dash of red pepper
Paprika

Cook broccoli. Drain and spoon into a lightly greased 10x6x2” baking dish.
Combine soup, ½ cup cheese, milk, mayo, eggs and red peppers. Spoon soup
mixture over broccoli and sprinkle remaining ½ cup cheese over top. Bake at
350 degrees for 45 minutes.

Onion Soup
6 medium onions, thinly sliced
¼ cup butter
2 tbsp vegetable oil
6 cups beef broth
1 tsp sugar

Dash of nutmeg
½ cup dry sherry
6 slices French bread
¾ cup shredded mozzarella cheese

Sauté onion in butter and oil until onion is tender, stirring frequently. Add
broth, sugar and nutmeg. Bring to boil, cover, reduce heat and simmer 10
minutes. Add sherry; stirring well. Ladle soup into soup bowl. Top each
with a slice of toasted bread, sprinkle with 2 tbsp cheese. Bake at 300
degrees for 10 minutes or until cheese melts. Yields 9 cups.

Fried Eggplant
1 med eggplant
⅔ cup fine dry breadcrumbs
⅓ cup grated Parmesan cheese
1½ tsp salt

½ tsp celery salt
¼ tsp pepper
2 eggs
2 tbsp milk

Peel eggplant and cut in finger-size strips. Combine breadcrumbs, cheese,
salt, celery salt, and pepper; stir well. Combine eggs milk; mix well. Roll
eggplant strips in breadcrumbs; dip in milk, then in breadcrumbs again. Fry
in hot oil at 375 degrees until golden brown. Drain on paper towels.

Page 117

Eggplant with Almonds
1 med eggplant
Salt and pepper
1 egg, beaten

1 cup Italian bread crumbs
2 cups shredded mozzarella cheese
¾ cup sliced almonds

Peel and cut eggplant into ½ “ slices; sprinkle with salt and pepper. Dip
slices in egg then coat with breadcrumbs. Place in buttered baking pan.
Bake at 375 degrees for 15 minutes. Sprinkle with cheese and almonds and
bake 5 more minutes.

Fried Okra
1 lb okra
1 cup buttermilk
1 egg

2 cups plain flour
1 tsp salt
2 cups oil

Wash and trim okra. Slice into ¼ “ pieces. Heat oil in deep fryer or skillet to
350 degrees. Mix buttermilk and egg. Mix flour and salt. Dip in buttermilk
then roll in flour. Deep fry until golden brown about 3 minutes. Drain on
paper towel.

Pearl’s Candied Sweet Potatoes
Peel and quarter amount of potatoes needed. Put in iron skillet. Pour 1 cup
sugar, ¼ cup white Karo syrup and 3 or 4 tbsp of butter and just enough
water to simmer covered. Cook over low heat until tender. Remove cover
and cook until syrup is thick.

Pearl’s Fried Sweet Potatoes
Peel cold baked potatoes and slice. Roll slices in white sugar. Melt butter in
iron skillet. Fry slices of potatoes until slightly brown.

Page 118

Pearl’s Baked Beans
2 cans Great Northern Beans
2 tbsp oil or bacon grease
4 tbsp brown sugar
2 tsp mustard

¼ cup catsup
½ cup chopped onion
½ cup chopped bell pepper

Mix and top with bacon slices. Bake in 350-degree oven until beans are
tender.

Scalloped Potatoes
6 medium potatoes
3 tbsp butter
2 tbsp flour
3 cups milk

1 tsp salt
¼ tsp pepper
2 tbsp chopped onions

Boil and peel potatoes; slice thin. Put half of potatoes in greased casserole
and cover with half of sauce made of butter, flour and milk. Add seasonings
and onions. Put in remaining potatoes and sauce. Cover and bake in 350degree oven for 45 minutes. Uncover and continue baking until top forms a
crust. Grated cheese may be added to sauce if desired.

Simple Glazed Sweet Potatoes
Bake potatoes in microwave 5 minutes for one, 7 to 8 minutes for 2. Peel slice
and glaze them in a large skillet with 1 tablespoon of sugar, 2 to 3 tbsp
orange juice and 2 tablespoons butter.

Green Bean Casserole
1 can cut green beans
1 can French-fried onions
1 can mushroom soup

2 tbsp tasted almonds
½ cup grated cheese

Put alternate layers of drained beans and onions in a casserole. Mix soup
with ½ cup of liquid drained from beans. Pour over beans and onions.
Sprinkle cheese over top. Bake in 375-degree oven about 30 minutes.

Page 119

Squash Casserole
1 lb squash
1 chopped onion
½ cup chopped celery
1 pimento pepper
1 cup bread crumbs

1 egg
½ cup grated cheese
¼ tsp pepper
3 tbsp butter
1 tsp salt

Cook squash, onion, and celery together until tender; drain. Add salt, pepper
and pimento. Cool and add beaten egg. Put into buttered casserole; dot with
rest of butter. Bake in 425-degree oven until firm. Put breadcrumbs on top
and brown. If cheese is used, put it on last.

Asparagus and Green Pea Casserole
1 can green peas
1 can asparagus

1 hard boiled egg, chopped
1 can cream of mushroom soup

Put half of peas in bottom of greased casserole dish; add asparagus and
chopped egg then rest of peas. Add cream of mushroom soup. Sprinkle top
with cracker crumbs and grated cheese. Put in 400 degree oven and bake
until bubbly and brown.

Crusty Sweet Potato Casserole
3 cups mashed sweet potatoes
1 cup sugar
½ tsp salt
⅓ stick butter

1 tsp vanilla
½ cup milk
2 eggs

Peel slice and cook potatoes, drain. Add sugar salt butter, vanilla, milk and
eggs. Mix in mixer. Pour into casserole and top with the following:
1 cup brown sugar
½ cup self rising flower

⅓ stick butter
1 cup chopped nuts

Mix all ingredients together. Spread over potato mixture. Bake in 300
degree oven for 30 to 35 minutes or until brown to make a crunchy
topping.

Page 120

Green Beans with Bacon
¾ cup diced bacon
1 small onion minced

1 tbsp flour
1 qt fresh or canned green beans

Reserve 1 cup water from canned beans. Fry onion and bacon together until
light brown. Sprinkle with flour; mix well. Add hot water and beans.
Simmer until beans are tender. Note: canned beans take less time.

Fried Green Tomatoes
6 green tomatoes
1 tbsp sugar
½ tsp pepper

1 tsp salt
1 egg, beaten
½ cup bread crumbs

Cut tomatoes in ½ inch slices. Soak for 1 hour in cold salt water. Add the
sugar, pepper and salt to egg. Dip each slice in egg mixture and then in
bread crumbs. Fry in hot fat on both sides until brown.

Green Beans and Potatoes
1½ lbs fresh green beans
8 slices bacon, quartered
1 small onion, chopped

5 cups water
1 tsp salt ½ tsp pepper
1½ cups cubed red potatoes

Wash and break beans. Fry bacon until crisp. Remove bacon and set aside.
Reserve ¼ cup bacon drippings and sauté onion until tender. Add water to
onion. Bring to a boil. Add bacon, beans, salt and pepper and return to a
boil. Cover and simmer 15 minutes. Add potatoes and cook an additional 10
minutes, until potatoes are done. Drain and serve.

Page 121

Asparagus with Almonds
2 tbsp sliced almonds
4 tsp olive oil, divided
1 lb asparagus, cut up
¼ cup water

1 tsp sugar
¼ tsp salt
Dash of pepper
1 tsp lemon juice

In a skillet sauté almonds in one tsp oil until lightly browned. Remove and
set aside. In same skillet, sauté asparagus in the remaining oil for 1 minute.
Add water, sugar, salt, and pepper; bring to a boil. Reduce heat and simmer
3-4 minutes until asparagus is tender. Sprinkle with lemon juice and top
with almonds.

Great Northern Beans and Smoked Sausage
2 cups dried Great Northern Beans
7 cups water
¾ lb cubed smoked ham
4 carrots diced
1 large tomato, chopped
1 large onion, chopped
¾ cup fresh parsley, chopped
¼ cup celery, chopped
1 clove garlic, minced

1 small bay leaf
¾ tsp salt
¼ tsp pepper
¼ tsp paprika
⅛ tsp marjoram
Pinch of cloves
1 lb knockwurst, cut in ¼” slices
1 tbsp butter

Place beans and water in large pot and bring to a boil. Cook 2 minutes.
Remove from heat and cover and let soak for 1 hour. Return to heat; bring to
boil and then simmer 1 hour. Add ham, carrots, onion, parsley, celery, garlic,
bay leaf, salt, pepper, paprika, thyme, marjoram, and cloves; stir well. Bring
to a boil then reduce heat and simmer 25 minutes or until vegetables are
tender. Remove bay leaf. Brown knockwurst in 1 tbsp butter in a skillet; stir
sausage into beans. Yields 3½ quarts.

Page 122

Sautéed Eggplant and Zucchini
2 med onions, thinly sliced
1 green pepper cut in strips
2 cloves garlic, minced
⅓ cup oil
1 small eggplant, peeled and cubed
3 small zucchini, sliced

1 tsp sugar
1 tsp oregano
½ tsp salt
½ tsp pepper
4 medium tomatoes, peeled and sliced

Sauté onion, green pepper and garlic in oil for 3 to 5 minutes. Stir in
eggplant and zucchini; cook until vegetables are crisp tender. Sprinkle
vegetables with sugar and seasonings. Stir well. Top with tomato slices;
cook until just heated through.

Dorothy Stewarts’ Sweet Potato Casserole
3 cups cooked sweet potatoes
1 cup coconut
2 eggs, beaten
¼ cup milk
1 tsp vanilla
1 cup white sugar

1 stick margarine
1 cup brown sugar
1 stick margarine
1 cup chopped pecans
¼ cup flour

Mix first seven ingredients; place in buttered baking dish. Combine
remaining ingredients and sprinkle on top. Bake at 325 degrees 35 minutes.

Lola’s Sweet Potato Casserole
Cotton Country Cook Book

5 sweet potatoes
1 cup butter
1½ cup sugar
1 cup milk

Juice and grated rind of 1 orange
4 eggs
1 cup chopped pecans mixed with butter

Stew potatoes in jackets, skin and mash. Add butter, sugar, milk, orange
juice, rind, and eggs. Put in buttered casserole. Sprinkle buttered nuts on
top. Bake at 350 degrees for 30 minutes.

Page 123

Potato Soup
4 to 6 medium potatoes
3 tbsp butter
2 tsp salt

½ tsp pepper
3 cups milk
½ onion, grated

Slice potatoes thin and cook in water to cover until tender. Drain and mash
with a potato masher. Mash until smooth. Add other ingredients and bring
to boil. Stir constantly to prevent sticking. Immediately reduce heat and
simmer for 15 minutes.

Quick Potato Soup
In a saucepan, measure 4 cups milk, 4 tbsp butter, 2 tsp salt, ⅛ tsp pepper, 1
tbsp instant parsley flakes, 1 tsp instant onion. Bring to boil; add 1 cup
instant potatoes just as mixture begins to boil. Boil 1 minute.

Asparagus Casserole
3 eggs, well beaten
1 tsp salt
¼ tsp pepper
¾ cup cracker crumbs
1 pimento
3 tbsp margarine, melted

1 cup ¼” cubes cheese
1 cup milk
1 16-oz can asparagus, drained
Or
1 10-oz pkg frozen asparagus, cooked

Add eggs, salt pepper, cracker crumbs, pimento, cheese and milk together in
bowl. Stir in asparagus and pour into buttered 1½ qt casserole. Pour
margarine over top. Bake in 350 degree oven uncovered, until the center has
set, about 30 minutes.

Page 124

Collards
1½ lbs collard leaves
¾ lbs ham or ham hock
½ tsp salt

1 tsp sugar
¼ tsp cayenne pepper
2 qt water

Wash leaves and break into small pieces. Add ham and seasonings. Cover
with water and boil until tender, about 1 hour. May be served with sliced
beets, chopped onions and vinegar.

Turnip Greens and “Pot Likker”
3 cups water
2 lbs turnip greens

1 small ham hock
6 turnips, diced

Simmer water, greens, and ham hock together for 30 minutes. Add turnips
and simmer for another 30 minutes. Serve greens and turnips in liquor or
serve liquor in small cups. Cornbread may be used for dipping in liquor.

Fresh Creamed Corn
1½ to 2 ears corn per serving
With a sharp knife split back row of kernels and then cut from cob and scrape
cob for juice. Put kernels and juice in a heavy skillet with a little water, salt
and 1 tbsp sugar. Cook until tender and thickened. Add ½ stick butter and
let simmer until butter is melted. Just before serving, add ½ cup sweet milk.
Serve at once or reheat if necessary just before bringing to table.

Page 125

Scalloped Squash
6 small squash
2 cups diced onions
3 eggs
½ stick butter
¼ cup sugar
½ cup breadcrumbs

Dash Worcestershire sauce
1 tsp salt
Dash black pepper
Grated Parmesan cheese
Paprika

Cook squash and onion in water until tender. Drain. Mash. Add egg, milk,
melted butter, sugar, breadcrumbs, salt, pepper and Worcestershire. Pour in
buttered dish. Top with cheese. Sprinkle with paprika. Bake in 350-degree
oven until mixture is firm and cheese is melted.

Asparagus Casserole
1 lb or 1 can asparagus
1½ cups cracker crumbs
1 pimento
3 eggs, beaten
1 cup grated sharp cheese

1 cup milk
1 tsp salt
⅛ tsp Tabasco sauce
¼ cup melted butter

Cook asparagus until tender or drain can. Sprinkle half of cracker crumbs in
bottom of a greased casserole dish; add asparagus. Mix rest of ingredients,
except butter, and pour over cracker crumbs and asparagus. Pour butter over
all and sprinkle remaining crumbs on top. Bake at 350 degrees for 30
minutes.

Page 126

Rosalyn Carter’s Eggplant Casserole
1 large peeled eggplant cut into 8 circles
1 tsp salt
½ tsp pepper
3 tbsp butter
1 cup chopped onions
2 cloves minced garlic

2 cups chopped tomatoes
Pinch of thyme
Salt and pepper
¼ cup chopped parsley
½ cup white bread crumbs
1 cup grated mozzarella cheese

Slice eggplant about 1 inch thick trimming slices so they are the same size.
Place in a shallow oven dish. Sprinkle with salt and pepper. Broil 5 minutes
or until fork tender. Heat butter, add onion and garlic, cook until yellow.
Add tomatoes and trimmings of eggplant; cook until thick. Stir in seasoning,
parsley and breadcrumbs. Correct the seasoning (salt and pepper). Pile on
the broiled eggplant. Cover with cheese. Bake at 350 degrees until cheese is
melted.

Pork and Black-eyed Peas Casserole
1 boneless smoked pork butt, about 2 lbs
1 tbsp mixed pickling spice
¼ cup brown sugar
1½ lb frozen black-eyed peas
1 cup tomato juice
2 cups water

1 cup chicken stock
1 garlic clove
1 cup chopped onions
1 bay leaf
1 tsp salt
¼ tsp pepper

Place meat, spices and sugar in deep kettle; add hot water to cover. Bring to
boil, reduce heat to low and simmer for 1 hour. Let stand in cooking liquid
while preparing peas. Combine peas with rest of ingredients. Bring to a
rapid boil. Reduce heat to low, simmer for 30 minutes. Put peas and liquid
in which they cooked into a 1½ qt. casserole dish. Place drained pork butt in
peas. Cover and bake at 350 degrees for 30 minutes.

Page 127

~~~~~~~~~~~~~~~~~
Side Dishes
~~~~~~~~~~~~~~~~~
Mushrooms and Rice
good with ham or chicken

½ cup vegetable oil
2 eggs beaten
4 cups cooked rice
1 small can evaporated milk
1½ cups grated sharp cheese

½ cup sliced mushrooms
1 large onion
2 cups white sauce
Salt and pepper to taste

Add oil to beaten eggs. Combine with all other ingredients. Place in 3 qt
baking dish. Bake for 1 hour in 350 degree oven. Serves 12. Note: Can be
made in advance. Bake for half the time and place in freezer.

Thin Dumplings

- As for chicken and dumplings

2 cups flour, sifted
1¼ tsp baking powder
¾ tsp salt

1 tbsp butter
¾ cup milk, (approx.)

Sift dry ingredients together. Add butter and work in with fork or pastry
blender. Add milk to make a stiff dough. Turn on floured board and roll out
to ¼ “ thick. Cut in strips and drop into hot soup. Cook for 20 – 25 minutes
cooking utensil must have a tight fitting lid or dumplings will be heavy.

Page 128

Baked Cheese Grits
4 cups water
2 tsp salt
1 cup grits
2 cups extra grated cheddar cheese

1 stick butter or margarine
½ tsp Worcestershire sauce
4 eggs beaten
Milk, only if necessary

Bring salt water to a boil; add grits gradually. Reduce heat and cook until
mixture becomes thick. Stirring frequently, about 20 to 30 minutes. Add 1½
cups of the cheese, butter, and Worcestershire sauce while hot and set aside.
Beat egg yolks and add. If grits are too stiff, add milk to make med soft. Fold
in beaten egg whites. Pour in buttered dish, top with rest of cheese. Bake at
350 degrees.

Opal’s Macaroni and Cheese
1 pkg macaroni
1 lb cheddar cheese
Margarine

2 eggs
2 cups milk, maybe more
Salt and pepper to taste

Cook macaroni and drain. Layer in baking dish 3 times: macaroni, cheese,
salt and pepper. Dot each layer with margarine. Beat eggs and add milk.
Pour over macaroni mixture. Put in oven at 350 degrees for 45 minutes, until
bubbly. To keep from browning too much, cover with foil. Note: You may
need to add extra milk to cover all layers of macaroni.

Opal’s Cornbread Dressing for Turkey
3 cups chopped celery
2½ cups chopped onion
¼ cup margarine
6 cups crumbled cornbread (1 large
skillet)
3 cups white bread toasted, crumbled

2 tbsp poultry seasoning
1½ tsp sage
1 tsp salt
4 eggs, well beaten
3-4 cups chicken broth

Cook onion and celery in margarine only until tender, do not brown.
Combine breads poultry seasoning, sage and salt. Add to onions and celery;
mix well. Add beaten eggs and broth. Pour in greased pan and bake at 350
degrees 40 minutes.

Page 129

Cornbread Dressing
6 cups crumbled corn bread
2 cups biscuit crumbs
Salt to taste
Black pepper to taste
1½ tbsp rubbed sage
½ cup butter

1 chopped onion
2 cups chopped celery
½ cup water
2 cups broth
* ½ cup oil
3 eggs

Combine cornbread and biscuits in large bowl. Sprinkle seasonings over
crumbs, set aside. Combine butter, onion, celery and water in pan. Cook
until butter has melted. Add onion mixture, broth and oil to bread crumbs.
Stir well mashing crumbs. Add eggs and stir until blended.
Pour
mixture into pan and bake at 350 degrees for about 35 to 40 minutes until
golden brown.
* If using rich broth where turkey was cooked, omit this. But, if using canned
chicken broth use the oil.

~~~~~~~~~~~~~~~~~
Sauces and Gravies
~~~~~~~~~~~~~~~~~
Cheese Sauce
2 tbsp butter, melted
1 tbsp flour
1 cup milk

Salt & Pepper
¾ cup grated cheese

Blend butter and flour together; add milk and boil until thickened. Add
seasonings and cheese and continue to heat, stirring constantly until cheese
is melted. Makes 1¾ cups.

Page 130

Fresh Mushroom Sauce
½ cup butter
½ tsp seasoned salt
1 lb fresh mushrooms, halved or 2 8-oz
cans drained

3 or 4 tbsp flour
1 can beef consommé

Melt butter in a skillet over medium heat. Add salt and sauté mushrooms
until slightly cooked. Push mushrooms aside and add flour to make a smooth
paste. Add consommé and stir constantly until sauce has thickened slightly.
Serve with steak.

Mushroom Sauce
1 4-oz can mushrooms
1 tbsp cornstarch
1¼ cups water

1 beef bouillon cube
½ tsp Worcestershire sauce

Combine mushrooms and liquid with cornstarch. Heat water and dissolve
bouillon cube. Add mushroom mixture and Worcestershire sauce. Cook,
stirring until thick.

Sweet Mustard Sauce
¼ stick of butter
2 tsp flour
½ cup milk

2 tsp dry mustard
2 tsp sugar
1 tsp vinegar

Melt butter in double boiler over hot water. Blend in flour and milk.
Dissolve mustard, sugar in vinegar and add to sauce. Stir until smooth and
heated through.

Page 131

Chicken or Steak Gravy
3 tbsp drippings
2 cups milk

1 heaping tbsp flour
Salt and pepper to taste

Put drippings in iron skillet. Add flour, salt and pepper and stir over
medium heat until brown. Add milk. Stir and let simmer until thick.

Basic Cream Sauce
1 tbsp flour
1 tbsp butter
1 cup hot milk

Salt
Pepper
Drop of Worcestershire sauce

Blend flour with butter in top of double boiler directly over low heat, stirring
for a minute or two. Add hot milk, gradually stirring. Place top of boiler over
hot water and cook 10 minutes stirring frequently. Season with salt and
pepper and Worcestershire sauce for a thicker sauce use 2 or 3 tbsp flour and
2 tbsp butter to one cup hot milk. Just add mushrooms to this basic sauce for
Cream of Mushroom soup.

Page 132

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