# tbl_recipies

name: APPLE ROLL
content:
  ﻿APPLE ROLL

  Mother Ann’s Recipe

  2	Cups Chopped Apples
  2	Cups White Granulate Sugar
  2	Cups Water
  1	Stick Margarine
  1 ½ 	Cups Self-Rising Flour
  ½	Cup Crisco (Solid)
  ½ 	Cup Milk
  	Cinnamon

  Step 1:   	Melt margarine in 9 x 13 inch pan.
  Step 2:   	Chop apples and set aside.  Be sure to chop apples in very small pieces.
  Step 3:  	Put water and sugar in sauce pan and bring to boil.  Set aside.
  Step 4:  	Mix flour and Crisco, add milk.  Stir just until mixed.  Turn 
  out on floured board.  Knead just until you can handle.  Roll out about 12 to 14      inches long and 8 to 10 inches  Wide.  Put apples on pastry.  Sprinkle with cinnamon.  Be sure to go light on the cinnamon.  Dampen edges of pastry and roll like a cinnamon roll.  Cut into ½ inch  slices and lay in the melted butter.  You lay it out like you would a can of canned biscuits.  Pour sugar water in and around rolls.  This will look like too much water, but it isn’t.
  Step 5:	Bake at 350 degrees for 1 hour.

  You can use other fruit to make this, just make sure to always use 2 cups of fruit. 

  This is a family favorite, from the family of Audrey Ward, Glenda Keil and Ivis Chipman.  September 16, 2000.


name: Amaretti Torta (Food Network)
content:
  ﻿Amaretti Torta 
  Recipe courtesy Giada De Laurentiis 
  Show: 
  Everyday Italian
  Episode: 
  Dining In, With Style 





  20 amaretti cookies, plus 8 amaretti cookies crushed for topping 
  2 ounces semisweet chocolate chips (about 1/2 cup) 
  1 cup (2 sticks) unsalted butter, room temperature 
  1 cup sugar 
  5 large eggs, separated 
  2 tablespoons orange-flavored liquor (Triple Sec, Cointreau, or Grand Marnier) 
  1/2 cup all-purpose flour 
  1/4 cup orange marmalade 
  Preheat the oven to 350 degrees F. Grease a 10-inch cake pan and line the bottom with parchment paper. 
  Combine the 20 amaretti cookies and the chocolate in a food processor. Run the machine until the mixture is very finely minced. Set aside. 
  Using an electric mixer and a large bowl, cream together the butter and sugar until pale yellow, about 2 minutes. Add the egg yolks 1 at a time, incorporating each yolk before adding the next. Once all the eggs are added continue to cream the mixture together until light and fluffy, about 4 more minutes. Add the orange liqueur. With the machine on low, add the flour and the chocolate amaretti mixture. Mix well after each addition. 
  In medium bowl whip the egg whites using an electric mixer until stiff peaks form, about 3 minutes. Add 1/3 of the whipped egg whites into the cake mixture until well combined. Gently fold in the remaining whipped egg whites. Pour the batter into the prepared cake pan. Bake until a toothpick comes out clean, about 45 to 50 minutes. 
  Let the cake cool in the pan on a wire rack for 10 minutes. Turn the cake out onto a platter and continue to cool to room temperature. Top with the orange marmalade in an even layer. Sprinkle the remaining crushed amaretti cookies over the top of the cake. Slice and serve.

  Asparagus Lasagna 
  Recipe courtesy Giada De Laurentiis 
  Show: 
  Everyday Italian
  Episode: 
  Dining In, With Style 





  9 lasagna sheets, fresh or dried 
  1 teaspoon olive oil, plus 1 tablespoon, divided 
  2 (8.5-ounce) jars sun-dried tomatoes, drained 
  1 1/2 packed cups fresh basil leaves 
  1/2 cup grated Parmesan, plus 3/4 cup 
  1/4 pound pancetta, diced 
  1 medium onion, diced 
  2 garlic cloves, minced 
  4 bunches asparagus, trimmed and cut into 1-inch pieces 
  1 (15-ounce) container whole milk ricotta cheese 
  1 teaspoon salt 
  1/2 teaspoon freshly ground black pepper 
  2 cups shredded whole milk mozzarella cheese 
  2 tablespoons butter 
  Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta. 
  In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside. 
  In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine. 
  Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.


name: Apple Cake
content:
  ﻿Apple Cake

  Combine the following in a large bowl.
  1 ½ cup salad or corn oil
  2 cups sugar
  3 eggs well beaten
  1 teaspoon vanilla
  3 or 4 cups apples (cut fine)(fresh or cooking apples)
  1 cup pecans
  3 cups plain flour
  ½ teaspoon salt
  1 teaspoon soda


  Pell, core and cut up apples (cut fine).  Add pecans sift plain flour several times.  Add salt, soda.  Makes two 9 inch layers or one loaf pan.  Put in cold oven, bake 325 degrees 45 minutes or until done.



  ****
  From Audrey Ward’s old collected recipes 


name: Apple Dip
content:
  ﻿Apple Dip

  1 	8 oz. package cream cheese
  ½	cup brown sugar
  ½	cup regular sugar
  	Toffee bits – if you wish (Heath bars)



      1. Mix together – the toffee bits will be hard at first but will soften.



  From the kitchen: Sara Lipscomb
  Glenda Keil
  November 7, 2006


name: Artichoke Dip
content:
  ﻿Artichoke Dip

  10 	oz. pack spinach
  14 	oz. Artichoke hearts
  1	tablespoon Parsley
  1/8 	teaspoon salt
  1/8 	teaspoon pepper
  1/8	teaspoon garlic
  1/8 	teaspoon white pepper
  1	cup	Monterey Jack cheese with Jalapeno
  1	cup	mayonnaise
  ½ 	cup 	sour cream
  	Parmesan Cheese

  Squeeze water out of Spinach.  Chop Artichoke hearts, Chop fresh parsley, mix all ingredients, and bake for approximately 30 minutes.  Serve with Bagel Chips, Tortilla Chips or thin pieces of toasted rye bread. 


  From the kitchen of Glenda Keil
  December 24, 1999



  			


name: Asian Cole Slaw
content:
  ﻿Asian Cole Slaw


  Ingredients:
  1 bag of Cole slaw mix (about 16 ounces)
  1 pack of chicken Raman noodles 
  Green tops of onions
  ½ cup of oil
  ¼ cup of sugar
  1/6 cup of vinegar

  Mix Cole slaw mix with chopped green onions and crushed Raman noodles. Then, in separate container whisk together oil, sugar, vinegar, and the seasoning packet from the Raman noodles. Pour the dressing over the slaw and mix well.

  Recipe from:  Keiley Rowland June 14, 2015, 
  While on vacation in St. George Island, Florida


name: Asparagus Casserole - Glenda
content:
  ﻿Asparagus Casserole - Glenda

  1	Can Asparagus - drained
  3	Slices Baby Swiss Cheese
  1	Cup White Sauce
  1/2	Stack Ritz Crackers (with melted butter)
  1	Tablespoons butter
  1	Boiled Egg - Sliced

  In casserole dish, add asparagus (drained),  lay 3 slices of baby swiss cheese across top.  Slice boiled egg on top.  Pour white sauce on top.  Melt butter, pour over crackers, place crackers on top.  Cook in oven 25 to 30 minutes at 350 degrees.

  From Glenda’s Kitchen – January 12, 2003


name: Asparagus Casserole
content:
  ﻿Asparagus Casserole

  1	Can Asparagus - drained
  1	Can (small) Peas - drained
  1	Can Mushroom Soup
  1	Stack Ritz Crackers (crushed) or can of onion rings.
  2	Tablespoons butter

  In casserole dish, add asparagus (drained), peas (drained), mushroom soup spread on top.  Melt butter; pour over crackers, place crackers on top.  Cook in oven 25 to 30 minutes at 350 degrees.

  From Glenda’s Kitchen - February 25, 2001


name: BACON CHEESE BISCUITS
content:
  ﻿Bacon Cheese Bisquits

  1/2 Cup Shortening (or Peanut Oil)

  2 Cups Self-Rising Flour

  1/2 Cup Shredded Cheddar Cheese

  1/3 Cup Crispy Cooked and Crumbled Bacon

  3/4 Cup Milk

  Heat oven to 450 degrees.  Cut shortening into flour until crumbly.  Stir in
  cheese and bacon.  Stir in enough milk until soft dough forms.  Turn dough
  onto lightly floured surface.  Knead gently 10 times.  Roll or pat dough 1/2
  inch thick.  Cut with floured 2 1/2 inch cutter.  Place about 1 inch apart on
  ungreased cookie sheet.

  Bake 11 to 13 minutes or until golden brown.  Makes about 10 biscuits.

  From the Kitchen of Carolyn Rowland. 22-JUN-96.


name: BANANA NUT BREAD
content:
  ﻿BANANA NUT BREAD
   
  2 eggs
  1 c. sugar
  2-3 ripe bananas
  1 tsp. baking soda
  1/4 tsp. nutmeg
  1/4 tsp. cinnamon
  1/2 c. buttermilk
  1 tsp. vanilla, rum, or banana extract
  1/2 c. chopped nuts
  1 tsp. salt
  2 c. flour
  Combine all ingredients well in a large bowl using a whisk or an electric mixer at medium speed, adding ingredients in the order listed, and flour last. (You can also use a blender, briefly - do not over process). 
  Pour into well greased and floured loaf pans. 
  Bake 45 minutes at 400°F.


name: Bacon Horseradish Dip
content:
  ﻿Hot  & Cold Dips

  Guacamole Dip

  ½ cup Hellmann’s Real Mayonnaise
  1 large avocado, peeled, mashed
  1 small tomato chopped
  ¼ cup minced onion
  ¼ cup drained chopped green chilies
  1 Tbsp. lemon juice
  ½ tsp. salt

  Stir all ingredients until well mixed.  Cover; chill.  Makes 2 cups

  Bacon Horseradish Dip

  1 cup Hellmann’s Real Mayonnaise
  1 cup sour cream
  ¼ cup real bacon bits
  ¼ cup prepared horseradish

  Stir all ingredients until well mixed.  Cover; chill.  Makes 2 cups.


name: Baked Beans
content:
  ﻿Baked Beans

  2 	cans Pork & Beans (31 oz. large size short can)
  1 	onion sliced
  1 	bell pepper sliced
  1 	teaspoon dry mustard
  Pinch of ginger (be careful not to overdo)
  1 cup brown sugar (not pack tight)
  8 to 10 slices of bacon (I usually precook just a little in microwave so you want have too much grease in beans)
  ½ to 2/3 cup Ketchup
  Add maybe ½ to ¾ cup water

  Cut slices of onion and bell pepper and layer in bottom of casserole dish.
  Mix beans, dry mustard, ginger, and brown sugar in bowl add ketchup and about ½ can or less of water; pour on top of onions and pepper. Cook bacon just a little to get some of the grease out, then lay on top of the beans.  Then spread a little more ketchup on top of the bacon.  I usually cover with foil to begin with and take off later to brown top.  Cook about two hours  300 to 350.  You will have to look at the beans to see if they are cooking fast enough and to cook out the right amount of liquid.

  This is just my guess because I don’t measure.  It was my idea to put ginger in but it seems to give them an extra added flavor.  I hope they turn out good.

  Glenda Keil
  May 17, 2003


name: Baked Fillets
content:
  ﻿Baked Fish Fillets (Amberjack)

  2 lb			sole fillets
  5 TBS 	butter or margarine
  2 tsp.		salt
  ¼ tsp.	pepper
  ½ tsp.	seasoned salt
  1 1/4 	cups milk
  3 TBS 	flour
  1 cup 	grated sharp Cheddar Cheese (1/4 pound)
  3 TBS	sherry
  Paprika

      1. Preheat oven to 350F.
      2. Wash fillets, and dry on paper towels.
      3. Melt 2 tablespoons butter.  Use to brush dark side of fillets.  Sprinkle with salt, pepper, and seasoned salt.
      4. Roll up fillets, seasonings inside.  Arrange in a 9x9x13/4 inch baking dish.  Pour on ½ cup milk.
      5. Bake uncovered, 30 minutes.
      6. Meanwhile, in medium saucepan, melt rest of butter.
      7. Remove from heat.  Add flour, stirring until smooth.  Gradually stir in remaining milk; bring to boiling, stirring constantly.
      8. Reduce heat.  Add cheese, stirring until it is melted.  Then add sherry.
      9. Carefully drain liquid from fish; stir into cheese sauce.  Pour sauce over fish.  Sprinkle with paprika.
      10. Place under broiler, 4 inches from heat until sauce is golden-       brown.


  	


name: Baked Flounder with Bacon
content:
  ﻿Baked Flounder with Bacon
  Baked flounder recipe
  Cook Time: 30 minutes
  Total Time: 30 minutes
  Ingredients:
      • 2 pounds flounder fillets
      • 4 slices bacon
      • 4 thin slices lemon
      • 1/2 cup condensed tomato soup
      • 1/2 cup water
      • 2 small bay leaves
      • salt and pepper to taste
      • 1 cup sliced onion
      • paprika
      • parsley sprigs, optional
  Preparation:
  Directions for baked flounder with bacon. 
  Place fish on top of 2 slices bacon in greased baking dish. Cover with remaining bacon and lemon slices.
  Combine tomato soup and water. Add bay leaves, salt and pepper and sliced onion. Pour over fish. Bake in moderate oven 350° for 25 to 30 minutes. Place flounder on serving platter. Strain sauce and pour around and between fish. Sprinkle flounder lightly with paprika and garnish with fresh parsley sprigs.
  Baked flounder recipe serves 4.


name: Baked Lasagna Casserole
content:
  ﻿Baked Lasagna Casserole

      1 lb. ground beef
  1	medium onion, minced
  1	clove garlic, chopped
  1	teaspoon parsley, chopped
  2	tablespoons salad or olive oil
  2	cans (6 ounces each) tomato paste
  2	cups water
  ½	teaspoon salt	
  ½ 	teaspoon pepper
      8 ounces RONCO Lasagna
  2	eggs
  ¼	lb ricotta, or creamed cottage cheese
  ¾	lb. mozzarella cheese, sliced
  	grated parmesan cheese


      1 In a large heavy pan, brown ground beef in oil with onion, garlic and parsley.
      2 Add tomato paste, 2 cups water, salt and pepper and simmer for 1 hour.
      3 Meanwhile cook Lasagna as directed on package.  
      4 Mix together eggs and ricotta or cottage cheese.
      5 In 13 x 9 x 2” backing pan spread about ½ cup sauce.
      6 Alternate layers of lasagna, sauce ricotta and egg mixture and mozzarella, until baking pan is filled.
      7 Top with sauce.
      8 Sprinkle with Parmesan cheese.  

  Bake in moderate oven 375 degrees about 20 minutes.  Makes 8 servings.

  From RONCO Package 1979

  I use my frozen spaghetti sauce instead of tomato paste.

  Glenda Keil January 23, 2004


name: Banana Split Cake
content:
  ﻿Banana Split Cake
  3 Sticks butter
  2 cups Graham Cracker crumbs
  2 cups confectioners’ sugar
  2 eggs
  2 Bananas
  1 #2 can crushed Pineapple
  1 large Cool Whip
  ½ Cup chopped pecans
  1 small jar Cherries


      1. Mix one stick of melted butter with 2 cups Graham Cracker crumbs.
      2. Press in long dish (2 quart).
      3. Mix 2 cups confectioners’ sugar, 2 sticks butter, 2 eggs.
      4. Beat 15 minutes.
      5. Pour over crust.
      6. Drain pineapple well.
      7. Layer sliced bananas, pineapple.
      8. Put cool whip over pineapple.
      9. Sprinkle with chopped pecans.
      10. Place cherries on top.  
      11. Refrigerate.



  From the kitchen of Glenda Keil
  Old recipe – added to book Jan. 2, 2007


name: Basic Yellow Cake
content:
  ﻿Basic Yellow Cake

  2 ¼ cups flour
  1 ½ cups sugar
  ½ cup shortening
  1 cup milk
  3 medium eggs
  1 ½ teaspoon vanilla


  Combine flour, sugar, shortening and half of milk.  Beat, add rest of milk, vanilla, and eggs.  Beat 2 minutes.  Bake at (3?) degrees).


  From Audrey Ward’s old collected recipes 


name: Bean Salad
content:
  ﻿Bean Salad

  1 can green beans
  1 can kidney beans
  1 can waxed beans
  1 small onion
  1 cup vinegar (or Balsamic Vinegar)
  1 cup sugar
  1 cup oil

      1. Drain beans
      2. Cut thin slices of onions
      3. Mix sugar and vinegar together until sugar dissolves
      4. Add oil
      5. Put all ingredients together 
      6. Refrigerate overnight

  You can add other types of beans and pimento.  Really taste better if you marinate two days.


  From the Kitchen of Glenda Keil
  December 16, 1999

  	


name: Beef Casserole
content:
  ﻿Beef Casserole

  1 ½	pounds ground beef
  2	tablespoons oil
  1	can mushroom soup
  1	medium onion chopped
  2	cups tomatoes
  2	tablespoons catsup
  1	cup grated cheese
  2	tablespoons Worcestershire Sauce
  ¼	chopped green pepper
  2/3	cup dry macaroni - add salt

  Brown beef in oil in skillet, add onion and brown, tomatoes catsup, Worcestershire Sauce, green pepper; simmer for 30 minutes, cook macaroni, combine all this with mushroom soup, sprinkle cheese on top.  Bake at 350 degrees until bubbly and brown.

  Dot Dilbeck - January 30, 2001  


name: Beef Stew For Pete_s Sake
content:
  ﻿Beef Stew - For Pete’s Sake



  1 Pound Lean Beef – Cut into one inch cubes
  3 stalks Celery
  3 Carrots
  1 Onion diced
  1 can beef broth
  Black Pepper
  Adolph’s Meat Tenderizer


      1. Tenderize beef about 45 minutes.
      2. Flour beef and brown in small amount of vegetable oil.
      3. Cut Celery and carrots in 1 or 2 inch pieces.
      4. Place vegetables in bottom of slow cooker and add beef tips on top.
      5. Pour beef broth in pan where you browned beef.
      6. Pour half can broth over beef; add remainder of broth at the end of cooking.
      7. Cook approximately 2 hours. Or until tender.

  Sometimes I add portabella mushrooms and potatoes. You can add more celery, onions and carrots. I add more flour than needed on the beef to thicken the gravy.





  From Glenda’s Kitchen – December 6, 2017


name: Best Bean Salad
content:
  ﻿       Best Bean Salad
         Glenda’s Revised April 3, 2012
   
                 Ingredients
      • 1 (14.5 ounce) can green beans, drained cut in half
      • 1 (14.5 ounce) can navy beans, drained & rinsed
      • 1 (14.5 ounce) can black beans drained & rinsed
      • 1 (11.0 ounce) can white shoe peg corn, drained
      • 1 (14.5 ounce) can kidney beans, drained (I cooked dried beans.
      • 1 (14.5 ounce) can black beans, drained
      • 1/2 cup chopped Red pepper
      • 1/2 cup chopped yellow pepper
      • 1/2 cup chopped onion
      • 1/2 cup chopped celery
      • 3/4 cup salad oil
      • 3/4 cup vinegar (I used Pompeian Pomegranate red wine vinegar
      • 3/4 teaspoon salt
      • 3/4 teaspoon ground black pepper
      • 1 cup white sugar
                 Directions
      1. Drain, Combine the green beans, navy beans, black beans, 	kidney beans, white shoe peg corn,  red & yellow pepper, onion, and celery in a large bowl; toss to mix.

      2. Whisk together the oil, vinegar, salt, pepper, and sugar 	in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving, (better if you marinate several days). 


name: Black Cherry Jello
content:
  ﻿Black Cherry Jell-O Salad 


  2 (3oz.) pkg. 	black cherry Jell-O 
  2 Cups 		hot water 
  l small can 		crushed pineapple , drained 
  1 can 		blueberry pie filling 

  Topping 
  1 (8oz.) pkg 	cream cheese, softened 
  1/2 cup 		sour cream 
  1/2 cup 		sugar 
  3/4 cups 		chopped nuts 

  Dissolve Jell-O in hot water. Add pineapple & blueberry filling. Let jell. Mix all topping ingredients. Spread Jell-O mixture with topping. 

  Audrey Ward - November 20, 2001


name: Blueberry Cobbler
content:
  ﻿Blueberry Cobbler


  1 stick margarine 
  1 cup sugar 
  3/4 cup self-rising flour 
  3/4 cup milk 
  2 cups berries 

  Melt butter in deep dish. Mix next 3 ingredients together and pour over butter. DO NOT STIR. Add berries over batter. Again, DO NOT STIR. Bake at 350 degrees for 30 to 40 minutes. May substitute other fruit such as peaches or blackberries. 
  I also use fresh cherries, everybody favorite.




  Half Recipe
  1/2 stick margarine 
  1/2 cup sugar 
  3/8 Cup self-rising flour  = (1/4 cup + 2 Tablespoons)
  3/8 Cup milk =  (1/4 cup + 2 Tablespoons)
  1 cups berries 

  Glenda’s Kitchen – July 15, 2016


name: Breakfast Casserole
content:
  ﻿Breakfast Casserole

  1 pound sausage
  6 eggs (beaten)
  2 cups whole milk
  1 cup grated cheese
  6 slices white bread (cut into cubes including crust)
  1 teaspoon salt
  1 teaspoon dry mustard

  Brown and drain sausage.  Place bread and sausage in a 10 x 13 inch baking dish.  Mix all other ingredients together and spread over the top of the bread and sausage mixture. Prepare night before and refrigerate.  Bake at 350 degrees for 45 minutes.

  Colleen Early
  December 25, 1999


name: Broccoli Chicken Casserole
content:
  ﻿Broccoli Chicken Casserole

  ½ stick butter
  ½ cup chopped onion
  ¼ cup chopped celery
  1 ½ cup Minute Rice
  1 ½ cup Chicken Broth
  1 cup water
  1 package 10 oz. chopped Frozen Broccoli
  1 can Mushroom Soup
  1 - 8 oz. jar Cheese Whiz
  2 cups chopped cooked chicken or turkey


      1. Sauté onion and celery in skillet or microwave.
      2. Add in skillet all ingredients and heat until cheese melts and broccoli thaws.
      3. Place in casserole dish.
      4. Bake at 350 degrees for 40 minutes. 
      5. Add extra water in needed for the rice if your mixture does not look soupy enough.

  From the kitchen of Glenda Keil
  Date  1-Dec-89.
  Original recipe was from Bobbie Gresham when we first moved to the lake in 1977. 


name: Broccoli Salad
content:
  ﻿Broccoli Salad (Colleen)

  1 head broccoli
  ½ cup cheese grated
  6 strips bacon crumbled

  Mix together.

  Dressing
  ½ cup 	Mayonnaise 
  ¼ cup	sugar
  1 teaspoon	 vinegar

  Mix and toss with broccoli mixture.

  Colleen Early – July 4, 2003


name: Broccoli Soup
content:
  ﻿Broccoli Soup

  2 tablespoons butter 
  1/2 cup cream, heavy, light or half-n-half 
  1 onion, chopped 
  1 russet potato, peeled and chop 
  Nutmeg, to taste 
  6 cups canned chicken stock, warmed 
  Salt 
  3 cups chopped broccoli florets and stems 
  Pepper 


      1. In a large pot, melt butter and cook onion until tender over medium high heat. 
      2. Add potato and toss to coat with butter. 
      3. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. 
      4. When potato and broccoli are tender, puree in batches in a blender or food processor. 
      5. Return to pot and add cream. 
      6. Season to taste and serve warm.

  Food Network
  April 10, 2004
  Glenda Keil


name: Brownie Tart-Carolyn_s B_day
content:
  ﻿Brownie Tart

  6 tablespoons (3/4 stick) unsalted butter
  3 ¼ cups (20 ounces) semisweet chocolate chips
  3 extra-large eggs
  1 cup sugar
  1 tablespoon instant coffee granules
  ½ teaspoon pure vanilla extract
  ½ cup all-purpose flour
  ¼ teaspoon baking powder
  ¼ teaspoon kosher salt
  1 cup (4 ounces) chopped walnuts
  2 to 3 tablespoons heavy cream

  Grease and flour a 9-inch tart pan with removable sides.  Preheat the oven to 350 degrees F.

  Melt the butter in a bowl set over simmering water.  Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts.  Set aside to cool completely.

  In the bowl of an electric mixer fitted with the paddle attachment, 
  beat the eggs, sugar, coffee, and vanilla on medium-high speed until 
  light and fluffy, about 3 minutes.  Stir in the cooled chocolate.  In a
  medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts.  Fold the flour mixture into the 
  batter until just combined.  Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack).  The inside will still be very soft.  Cool to room temperature before removing the sides of the tart pan.

  Melt the remaining ¼ cup of chocolate chips with the heavy cream and drizzle on the tart.

  Recipe from Food Network 
  Cooked for Carolyn’s Birthday October 13, 2005
  Glenda Keil


name: Busy Lady Fudge Cake
content:
  ﻿Busy Lady Fudge Cake

  Part One

  ½ 	Stick butter
  ¾	cup sugar
  1     	Tbs. cocoa
  ½	cup milk
  1	cup self rising flour
  1	tsp. Vanilla

  Melt butter in 1 ½ quart casserole dish.  Mix sugar, cocoa, milk, flour and vanilla.  Pour over melted butter.

  Part Two

  1	cup sugar
  ¼	cup cocoa
  1	cup water
  1	tsp. Vanilla

  Mix sugar, cocoa, water and vanilla.  Pour over batter (part one).  Do not stir.  
  Bake at 350 degrees for 30 minutes.

  Makes its own sauce.  Enjoy!

  From the kitchen of Faye Hooker, September 15, 2000	


name: CHEESE CAKE
content:
  ﻿Cheese Cake

                     1 lb.  Ricotta Cheese
                     1 lb. Cream Cheese (2 8 Oz. Packages)
                     4 Eggs
                     1 ½ Cups Sugar
                     3 tablespoons Lemon Juice
                     3 tablespoons Corn Starch
                     3 tablespoons Sifted Flour
                     2 tablespoons Vanilla
                     ½ lb. Butter Melted
                     1 Pint Sour Cream

      1. Combine Ricotta and cream cheese and mix until well blended.
      2. Beat Eggs until thick and lemon colored.
      3. Combine sugar and lemon juice with eggs., add gradually to cheese mix.
      4. Combine flour and corn starch, then add to cheese mix.
      5. Stir in vanilla and melted butter and mix well.  
      6. Pour in sour cream. 
      7. Beat it ten minutes with electric beater.
      8. Put foil on bottom of outside of pan.
      9. Bake at 325 degrees for 15 minutes - 375 degrees for 40 minutes until 1 inch golden ring forms around top of cake.
      10. Turn oven off and let stand in oven for 1 hour.
      11. Refrigerate.

  From the kitchen of Carol Gerbehy (Mariann Keil’s sister) 
  December 31, 1983


name: CHICKEN ROLL
content:
  ﻿CHICKEN ROLL-UPS

  6 Skinless, Boneless Chicken Breasts
  3 Zucchini (small)
  12 Slices low fat cheese (any variety)
  1 Package Mushrooms (sliced)
  1 Large Onion (Chopped)
  1/2 Cup Red Wine
  2 Tablespoons Corn Starch
  Flour
  Olive Oil

  Split Chicken breast by slicing almost all the way through each breast.  Coat each breast with flour.  Lightly brown chicken in olive oil.  Place one vertical slice of zucchini and 2 slices of cheese on each chicken breast.  Roll up the chicken and secure with a toothpick.  Place rolls in a casserole dish.  Sauté remaining zucchini, mushrooms, and onion in olive oil.  Pour over the roll-ups.  Pour wine into skillet and heat to almost boiling.  Thicken with cornstarch.  Pour thickened wine over the roll-ups.  Bake at 350 degrees for 45 minutes.  Serve over rice or noodles.

  From the kitchen of Glenda Keil June 22, 1996 

  June 6, 2007 – Revised – Sauté onions, add some chopped celery, cut zucchini in half then quarters, sauté in pan, add jar of mushrooms, and sprinkle with small amount of Italian seasoning and garlic salt.  Remove vegetables.  Cut boneless chicken breast to make thin slices.  Lightly flour and brown in olive oil.  Pour white balsamic vinegar in hot pan, add cornstarch in half cup of water and add one can chicken broth and more water if needed.  Place vegetables in bottom of casserole dish, top with chicken breast, add cheese (I used Swiss and Parmesan.  Cook at 350 to 400 for one hour. 


name: CHICKEN STUFFING CASSEROLE
content:
  ﻿CHICKEN STUFFING CASSEROLE



















  1
  Family Package Chicken Thighs (cooked and deboned)


  2
  Small packages Pepperidge Farm Herb Stuffing



  1
  Can Cream of Mushroom Soup




  1
  Can Cream of Celery Soup





  1
  Medium Onion (chopped)





  1
  Cup Chicken Broth







  Spray No-Fat Butter















  Combine chicken, soups, onion, chicken broth, and one package of


  stuffing.  Place in a casserole dish and top with other package of stuffing. 

  Spray with no-fat butter.  Bake at 350 degrees for 20 minutes.











  From the Kitchen of Carolyn Rowland. 22-JUN-96.


name: CHOCOLATE CHIP WALNUT PIE
content:
  ﻿CHOCOLATE CHIP WALNUT PIE




































  1 1/3
  Cups Semisweet Chocolate Chips






  1
  Unbaked Pie Shell (10 inch)







  2/3
  Cup Chopped Walnuts







  1/2
  Cup Dark Corn Syrup







  1/2
  Cup Light Corn Syrup







  2
  Eggs









  2
  TBS. Melted Butter or Margarine




























  Preheat Oven to 350 degrees.  Spread Chocolate Chips in Pie Shell.  Top



  with layer of walnuts.  Combine dark and light corn syrup, eggs and butter



  in bowl;  mix well.  spread over walnuts.  Bake 350 degrees for 40 minutes. 



  Yields 8 to 12 servings.



















  Ann Womack - Rome, Georgia, October 7, 1997


name: Cabbage Rolls (Stuffed Cabbage)
content:
  ﻿Cabbage Rolls or Stuffed Cabbage

  10 to 12 Large Cabbage Leaves
  1	Pound Ground Beef
  1	Cup Minute Rice
  1	Small Onion
  1	Egg
  2	Cans Tomato Soup or (tomato sauce – add small amount sugar with sauce)
  1	Can Beef Broth
  1/8	Teaspoon garlic salt
  	Salt & pepper
  	Olive Oil


      1. Cover cabbage leaves with boiling water and let stand 5 minutes.  Drain.
      2. Sauté Onion in olive oil.
      3. Mix onions, ground beef, egg, minute rice, (if you use regular rice, cook it before mixing).
      4. With large spoon place mixture in leaf, fold sides of each leaf over meat mixture.  You can use tooth picks to secure.  I just roll mine and pack in bottom of pot close together.  
      5. Pour tomato soup and beef broth in pot.
      6. Cover and simmer about an hour.




  From the kitchen of Glenda Keil
  December 30, 2006


name: Candied Red Hot Pickles
content:
  ﻿Candied Red Hot Pickles 

  2 Gallons Water
  2 Cups Lime
  4 Cups Vinegar
  5 Pounds Sugar
  10 oz. Cinnamon Red Hots
  10 to 12 Cinnamon Sticks
  1 oz.	Red Food Color
  2 tsp. Alum
  12 to 15 Large Cucumbers (could be yellow)



      1. Mix 2 gallons water 2 cups lime in a large 3 gallon NON metal container.
      2. Peel cucumbers, slice ¼ inch thick, cut seeds out so they look like apple rings.  Use only enough cucumbers to be easily covered in the water and lime mixture. 
      3. Let stand 24 hours, wash well, twice to get all lime off.  
      4. Cover with ice water, let stand for 3 hours.
      5. Pour off water, then mix 1 ½ cups vinegar, 1 oz red food color, 2 tsp alum and enough water to cover cucumbers.
      6. Bring to boil, simmer 2 hours, and pour off water.
      7. Bring to boil, 2 ½ cups vinegar, 2 ½ cups water, 5 lbs., sugar, 10-12 cinnamon sticks, and the package of red hots. 
      8. Pour over let cucumbers, stand 24 hours. 
      9. Heat and let stand another 24 hours.
      10. Bring to boil and can.
      11. Place a cinnamon stick down in the center of each jar after filling with pickles.


name: Candied Sweet Potatoes
content:
  ﻿Candied Sweet Potatoes

  4	Sweet potatoes
  1	tsp. Cinnamon
  	Margarine
  4	tbs. sugar
  4	tbs. Butter
  ½ 	cup water

  Boil whole potatoes until tender.  Take off skin and slice thin.  Put in cooking dish.  Add spice, margarine and a syrup made of sugar and water.  Cook in slow oven until candied.

  Alene Kyle, April 12, 2000


name: Candy
content:
  ﻿Candy

  1 ½ 	pound block dark chocolate
  1 ½ 	pound block white chocolate
  1	German chocolate
  1	16 ounce chocolate bites
  1	pound nuts

  Put all chocolates in slow cooker on low until it melts about 1 hour.  With teaspoon dip onto wax paper.  May take about 1 hour.  Good

  Ann Mobley
  November 2000


name: Canned Green Beans
content:
  ﻿Canned Green Beans



  Wash; trim ends; cut into 1-inch pieces.  Cover with boiling water; boil 5 minutes.

  In glass jars.  Pack hot; cover with hot cooking liquid, leaving ½-inch head space.  Add teaspoon salt for quart.  

  Pressure 25 minutes for quarts and 20 minutes for pints at 10 pounds of pressure.




  Sara Nell Lipscomb
  June 30, 2005


name: Canned Tomatoes
content:
  ﻿Canned Water Bath Tomatoes



  Wash Tomatoes, place in boiling water until the skin just begins to crack (be careful not to overdo).  Place in cool water.  Core and peel, (skin will slide right off).

  Cook tomatoes until boiling.

  In glass jars.  Add teaspoon salt for quart.  Pack hot; leaving ½-inch head space.  

  Fill the canner half full with hot – not boiling – water.  Place rack in bottom.  Put filled jars in canner, so that they do not touch each other or the side of the pot.  Add hot water, if necessary, so that the jars are covered with at least 1 to 2 inches of water.  Cover.  Start timing when water reaches rolling boil.  Process quarts 15 minutes, pints 10 minutes.


  From the kitchen of Glenda Keil
  Original - From Home Gardening Wisdom Book
  July 21, 2006


name: Caramel Corn
content:
  ﻿Caramel Corn

  4  quarts popped popcorn
  1  cup brown sugar
  ½ cup corn syrup (light or dark)
  1  stick margarine
  1  teaspoon salt
  1  teaspoon vanilla
  ½ teaspoon soda

  Place popped popcorn in buttered pan.  In saucepan combine sugar, syrup, margarine, salt and vanilla.  Bring to a gentle boil.  Boil for 5 minutes.  Remove from heat and add soda.  Pour sugar mixture over popcorn and stir to coat popcorn.  Bake in 250 degree oven for 1 hour.  Stir at least 4 times while baking.   Cool and store in an airtight container.  Nuts may be added before baking.

  Carolyn Rowland - December 21, 2001


name: Carmel Cake
content:
  ﻿Carmel Cake (Aunt Mattie’s)

  2 sticks pure butter (soft)
  2 cups sugar
  1 cup milk or butter milk (mother preferred butter milk)
  3 cups self rising flour
  4 eggs
  1 tablespoons vanilla

  Cream butter and sugar, add flour and milk alternately, and add eggs one at a time beating after each egg.  Makes five layers.  How long do you cook cake and what temperature?

  Start cooking frosting before you start to mix cake.  Put on layer while layers are hot for moist cake.

  Frosting:

  2 ½ 	cups sugar
  12	ounces sour cream

  Cool slowly, start off on next to lowest heat, then turn to lowest heat.  Cook all the time cake is baking.

  Aunt Mattie Mobley, Waycross, Georgia
  From mother’s recipe box January 2, 2001.


name: Carrot Salad with Apples
content:
  ﻿Ingredients
      • 4 carrots, shredded
      • 1 apple - peeled, cored and shredded
      • 1 tablespoon lemon juice
      • 2 tablespoons honey
      • 1/4 cup blanched slivered almonds
      • salt and pepper to taste
  Directions
      1. In a bowl, combine the carrots, apple, lemon juice, honey, almonds, salt and pepper. Toss and chill before serving.
  Nutritional Information 


name: Carrot Salad with
content:
  ﻿Carrot Salad with Raisins



  Shredded Carrot Salad with Raisins

      • 1 pound carrots, peeled and grated
      • 1/2 cup raisins
      • 1/3 cup mayonnaise, or to taste
      • 1 tablespoon granulated sugar, to taste
      • 1/2 teaspoon salt
      • black pepper, to taste
  Put grated carrots in a large bowl; toss with remaining ingredients. Chill thoroughly before serving.
  Carrot Salad serves 4 to 6.

  Glenda’s Kitchen
  March 30, 2012 
  Taken from internet – Southern Foods 


name: Carrots Supreme
content:
  ﻿Carrots Supreme

  8 Cups sliced carrots
  1 small onion, chopped
  1 tablespoon butter or margarine
  1 can cream of mushroom soup, undiluted
  1 can (4 ounces) sliced mushrooms drained
  1/2 cup grated Parmesan cheese
  1 cup soft bread crumbs

  Place carrots in a saucepan, cover with water.  Bring to a boil, reduce heat, cover and cook until tender.  In a small skillet, sauté onion in butter until tender. Drain carrots; add onion, soup, mushrooms and Parmesan cheese.  Transfer to a greased 2-1/2 qt. baking dish.  Sprinkle with bread crumbs. Bake, uncovered, at 350 for 30-35 minute or until heated through.


  From the Kitchen of Paulette Crumbly May 9, 2001.


name: Cheese Ball
content:
  ﻿Cheese Ball

  1	Package 	Sharp Cheddar Cheese
  8 oz.	Package 	Velveeta Cheese
  2	Packages 	Cream Cheese
  1	Package	Lipton Onion Soup Mix
  2	Tablespoons Worcestershire Sauce


      1 Grate Cheddar cheese and Velveeta cheese in large bowl.  
      2 Cut up in small pieces or slice cream cheese.
      3 Work with hands until soft.
      4 Add Worcestershire sauce.
      5 Shake soup mix well and add about ¾ of package.
      6 Work well with hands to blend.
      7 Form into a ball or a long log.
      8 Roll in parsley, paprika, or chopped nuts.  If rolled in parsley or paprika, dot with sliced olives.
      9 Chill for about 30 minutes to firm the ball. Let sit at room temperature about 30 minutes before serving

  Betty Penney 12-Apr-79


name: Cheese Manicotti
content:
  ﻿Cheese Manicotti

  1	pkg. Manicotti shells (uncooked)
  3-4	cups spaghetti sauce
  15 	oz. Ricotta cheese
  1 ½	cups Parmesan cheese
  4	cups mozzarella cheese
  1	egg
  	Parsley
  	Oregano
  	Basil

  Combine ricotta, half of the parmesan, 3 cups of mozzarella, and egg.  Add parsley, basil, and oregano to taste.  Using a small spoon, stuff manicotti shells with cheese mixture.  Put a small amount of spaghetti sauce in bottom of casserole dish.  Place stuffed shells in dish.  Cover shells with spaghetti sauce.  (Make sure shells are covered by the sauce.)  Sprinkle the top with remaining mozzarella and Parmesan.  Bake covered at 350 degrees for about 45 minutes.  Remove cover and brown the top before serving.

  Carolyn Rowland, July 17, 2001


name: Cherry Jubilee
content:
  ﻿Cherry Jubilee

      1 can Cherry Pie Filling
      1 can Eagle Brand Milk
  1 	small can drained pineapple
  1 	cup chopped nuts
  1 	tub of Cool Whip


      1. Mix all ingredients together.  Stir with a spoon.





  From the Kitchen of Earline Harrison & Sue Coleman– 
  September 26, 2011


name: Cherry Pie - Stan_
content:
  ﻿Cherry Pie
  Fresh Cherry Pie made by Stan Weber

  2 tablespoons uncooked quick-cooking tapioca
  6 cups pitted sweet cherries
  3/4 cup granulated sugar
  1/4 cup cornstarch
  1 tablespoon fresh lemon juice
  1 tablespoon almond extract
  1/8 teaspoon salt
  1 15 ounce package refrigerated pie dog (such as Pillsbury)
  Cooking Spray
  2 tablespoons water
  1 large egg white
  2 tablespoons turbinado sugar

  Place tapioca in a spice or coffee grinder; process until finely ground.  Combine tapioca, cherries, and next 5 ingredients (through salt) in a large bowl; toss well.  Let cherry mixture stand 30 minutes; stir to combine.

  Preheat oven to 400 degrees.

  Roll 1 (9 inch) dough portion into an 11 inch circle.  Fit dough into a 9 inch pie plate coated with cooking spray, allowing dough to extend over edge of plate.  Spoon cherry mixture and any remaining liquid into dough.  Roll remaining (9 inch) dough portion into a 12 inch circle.  Cut dough into 12 (1 inch) wide strips; arrange in a lattice pattern over cherry mixture.  Fold edges under; crimp.

  Combine 2 tablespoons water and egg white into a small bowl.  Brush the egg white mixture over dough on top of pie, and sprinkle dough evenly with 2 tablespoons turbinado sugar.  Bake at 400 degrees for 20 minutes.  Shield edges of piecrust with foil, and bake an additional 40 minutes or until crust is golden brown and filling is thick and bubbly.  Cool pie in pan for 45 minutes on a wire rack.  Yield: 12 servings.


name: Chesapeake Bay Crab Cakes
content:
  ﻿Chesapeake Bay Crab Cakes

  ¼	cup minced onion Sauté 
  ¼	cup butter melted
  1	pound fresh crabmeat drained & flaked
  ¾	cup fine dry breadcrumbs
  1	egg – beaten
  1	Tablespoon mayo or salad dressing
  1	Tablespoon dried parsley flakes
  1	Tablespoon lemon juice
  1	teaspoon Worcestershire sauce
  	Season Salt
  1	teaspoon dry mustard
  Dash of red pepper
  ¼ to ½ cup fine dry breadcrumbs
  Vegetable oil

  Sauté onions & green pepper in butter until tender.  Remove from heat; stir in crabmeat and next nine ingredients.  Mix well, and shape into 8 patties.  Coat with additional breadcrumbs.  Pour oil to a depth of ¼ inch into heavy skillet.  Fry cakes in hot oil (375) for 4 to 5 minutes on each side.  Yields 8 servings.

  Ivis Chipman
  April 2001


  		


name: Chicken Breast Stuffed
content:
  ﻿Spinach & Prosciutto Stuffed Chicken Breasts 

  INGREDIENTS: 
  4 boneless, skinless chicken breasts 
  Large plastic freezer bags or waxed paper 
  1 pound fresh spinach 
  2 tablespoons butter, unsalted 
  2 cloves garlic, chopped 
  1 small shallot, diced small 
  4 pieces thinly sliced Prosciutto Ham 
  Salt and freshly ground black pepper 
  1/2 cup grated Parmigiano Cheese 
  Toothpicks 
  2 tablespoons extra-virgin olive oil 

  METHOD: 

  Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes. 

  Place a nonstick skillet over moderate heat. When skillet is hot, add butter, shallot, and garlic. Season with salt and pepper and saute 3 minutes. 

  Add about a third of the fresh spinach to the pan and cook until wilted. Continue to add the remaining spinach and cook until wilted. 

  Transfer spinach mixture to a kitchen towel, spreading mixture slightly over the towel. Let mixture cool for 5 minutes. Twist towel around spinach and wring it out until dry. Transfer to a medium-mixing bowl. Add grated parmesan and mix thoroughly. Set aside. 

  Preheat oven to 350ºF. Place skillet back on medium heat. 

  Next, arrange one slice of the Prosciutto on each chicken breast and mound a portion of stuffing on top. Wrap and roll breast over the stuffing. Secure breasts with toothpicks. 

  Add 2 tablespoons of oil to the pan. Add chicken to the pan and brown on all sides. Once all chicken is browned, place on baking sheet or pan and place in oven to finish cooking, about 7 - 10 minutes. 

  Once chicken is cooked, remove toothpicks, slice and serve immediately with Hollandaise Sauce.* 

  *See recipe below 


  Hollandaise Sauce 

  INGREDIENTS: 
  4 Egg Yolks 
  2 sticks butter, Warmed 
  1/2 teaspoon Kosher Salt 
  2 teaspoons Lemon Juice 
  1 tablespoon Hot Water 

  METHOD: 

  Place a double broiler on medium heat. Once water is simmering, place egg yolks and lemon juice in a metal mixing bowl. Whisk eggs over water slowly cooking them, being careful not to burn. 

  Once egg yolk mixture has thickened slightly, remove from heat and set aside. 

  Next, take butter and slowly whisk in a steady stream into the egg yolk mixture while whisking. Continue until all butter is incorporated. 

  Next, whisk in hot water. Season with salt and hold warm until ready to serve.


name: Chicken Burrito
content:
  ﻿Chicken Burrito’s

  6 boneless chicken Breast - cook and dice
  10 large flour tortillas
  1 large package grated cheddar cheese
  1 can enchilada sauce
  1 can cream mushroom soup
  1 package taco seasoning
  lettuce
  black olives
  salsa 
  sour cream and Spanish rice

  In fry pan mix chicken and taco seasoning with water (use more than package call for 1 ½ cups)  Simmer until water evaporates.  Fill tortillas with chicken and grated cheese and hot peppers and roll.  Place in Pyrex dish.  Mix enchilada sauce and mushroom soup and heat and pour over shells top with cheddar cheese and bake until bubbly about 350 degrees.  Place black olives on top last five minutes.  Serve on lettuce with Spanish rice salsa and sour cream.

  Mexican Layer Salad 

  2 - 8 ounce cream cheese
  1 package dry hidden valley ranch salad dressing
  lettuce
  tomatoes
  cheddar cheese
  black olives
  hot peppers
  Frito Lay Scopes


  Mix together and spread on bottom of Pyrex dish.  Layer with lettuce tomatoes grated cheddar black olives and hot peppers - Serve with Frito Lay Scopes.  

  Carolyn Rowland
  December 1999


name: Chicken Cacciatore
content:
  ﻿Chicken Cacciatore

  2 chicken breasts with skin and backbone, halved crosswise
  2 teaspoons salt, plus more to taste
  1 teaspoon freshly ground black pepper, plus more to taste
  1/2 cup all purpose flour, for dredging
  3 tablespoons olive oil
  1 large red bell pepper, chopped
  1 onion, chopped
  3 garlic cloves, finely chopped
  3/4 cup dry white wine
  1 ( 28-ounce) can diced tomatoes with juice
  3/4 cup reduced-sodium chicken broth
  3 tablespoons drained capers
  1 1/2 teaspoons dried oregano leaves
  1/4 cup coarsely chopped fresh basil leaves

  Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
  In a large heavy sauté pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, sauté it in 2 batches. Transfer the chicken to a plate and set aside. Addthe bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their 
  juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue Simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

  Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

  Carolyn Rowland – May 1, 2005


name: Chicken Casserole - Katy
content:
  ﻿CHICKEN CASSEROLE (KATY)

  1 roasted chicken breast – chopped (2 cups)
  1 can mushroom soup
  ½ cup chopped onions
  ½ cup chopped celery
  1 can water chestnuts, chopped
  2/3 cup mayonnaise
  2/3 cup Swiss cheese
  ½ cup slivered almonds
  1 can crescent rolls
  3 T melted butter

  Cook celery and onion in microwave 2 minutes. Combine in saucepan chicken, soup, celery, onion, water chestnuts and mayonnaise, stirring over low heat until combined.  Pour into casserole and top with crescent roll dough.  Brush with butter and cook for 10 minutes at 375 degrees.  Top with cheese and almonds and bake 15 minutes.

  From Kitchen of Ivis Locke (from Katy Adams)
  February 20, 2008


name: Chicken Pot Pie _ Crus
content:
  ﻿Chicken Pot Pie & Crust

  Crust:
  Place in chopper
  1 stick of butter cut in pea size
  Pinch of salt
  8 oz. cream cheese 
  1 ½ cups flour
  and pulse-pulse-pulse

  Put in chopper – and pulse-pulse-pulse
  Add one egg yolk and a small amount of water
  and pulse-pulse-pulse
  Place on counter sprinkle with flour and form into a ball.
  Place in refrigerator
  Take out and roll about ¼”

  Pie:
  Snap Beans or peas
  Boiled eggs
  Carrots
  Potatoes
  Onions 


  From Anne Burrell Food Network
  December 30, 2011


name: Chicken Salad Glenda_s
content:
  ﻿Chicken Salad

  1 Can White Chicken
  10 or 15 Red Seedless or  White Grapes (split)
  ¼  cup Sweet Pickles Chopped
  ¼ cup Chopped Celery (to taste)
  ½ Apple Chopped
  2 hard boiled eggs
  Several drops lemon juice

  Mayonnaise
  Salt
  Pepper

  Cut or chop grapes, celery, apple, pickles and eggs.  Add salt & pepper. Drop lemon juice on top.   Mix all together and add Mayonnaise.

  Glenda’s Kitchen, January 14, 2006


name: Chicken Salad
content:
  ﻿Chicken Salad

  1 Whole Chicken
  ½ cup White Grapes
  ½ cup Sweet Pickles Cubed
  ¼ cup Chopped Celery (to taste)
  Mayonnaise
  Salt
  Pepper

  Boil chicken (one whole chicken) in salted water for a couple of hours until very tender.  Let cook, pick chicken off the bones into bite size pieces, discarding all fat.  Refrigerate until well chilled.  I usually chill overnight.  (This will make your mayonnaise mix in better).

  Mix chicken pieces with white grapes, sweet pickle cubes and chopped celery, to taste.  Toss with mayonnaise.

  If the salad tastes flat after, I mix it all up and sprinkle seasoning salt on it to liven it up.

  Jean Snyder 6-Feb-85


name: Chicken Stroganoff
content:
  ﻿Chicken Stroganoff

  4	bacon strips
  1	pound boneless skinless chicken breasts cut into ¼ inch strips
  1	medium onion chopped
  2	jars (4-1/2 ounces each) sliced mushrooms, drained
  1 ½ 	cups chicken broth
  2	garlic cloves, minced
  ½	teaspoon salt
  1/8 	teaspoon paprika
  2	Tablespoons all purpose flour
  1	cup sour cream
  	Pepper to taste
  	Hot cooked noodles

  In a skillet, cook bacon until crisp.  Drain, reserving 2 tablespoons drippings, set aside bacon.  In the drippings cook the chicken, onion and mushrooms until the chicken is no longer pink.

  Add the broth, garlic, salt, paprika, pepper and bacon.  Cover and simmer for 10 minutes.  Combine flour and sour cream until smooth; add to the skillet.  Bring to boil; cook and stir for 2 minutes or until thickened.  Serve over noodles.

  From the Kitchen of Paulette Crumbly, May 9, 2001


name: Chicken and Spinach
content:
  ﻿Chicken with Spinach

  1 can chicken broth
  3 or 4 slices Swiss cheese
  ¼ cup fresh Parmesan
  5 thin slices ham
  4 tablespoons flour
  4 tablespoons butter
  1 cup milk or half & half 
  4 boneless chicken breast – slice thin
  1 cup Pepperidge Farm Herb Stuffing (chop fine)
  1 package spinach
  olive oil


  Make sauce with butter, flour, milk and chicken broth.  Add Swiss and Parmesan cheese.  Adjust thickness of white sauce because it will thicken some in the oven.  Bread chicken breast lightly with stuffing and brown in olive oil.  Cook spinach in micro wave.  Spread spinach on top of browned chicken in skillet.  Chip ham on top of spinach.  Pour cheese sauce on top of chicken and spinach and ham.  Sprinkle top with remaining stuffing crumbs and Parmesan cheese.  Cover and cook approximately 45 minutes at 350 degrees.

  Could add sauté onions.

  Original recipe
  From the kitchen of Glenda Keil
  March 6, 2006   


name: Chili
content:
  ﻿Chili

  1 lb Ground Beef (or less)
  1 Quart Tomatoes or (2 Cans 8 oz. each Tomato Sauce)
  1 small onion – diced
  1 can (15 oz.) Kidney Beans un-drained 0r Pinto Beans
  1 pack McCormick’s Chili Seasoning (Mild)


      1. Sauté Onions.
      2. Brown Ground Beef 
      3. Chop Tomatoes (I use home canned)

  Mix everything together in large pot and cook about an hour.



  November 25, 2006
  From the kitchen of Glenda Keil 


name: Chocolate Cake
content:
  ﻿Chocolate Cake

  1 ½ cups sifted cake flour
  1 ¼ teaspoon soda
  1 teaspoon salt
  ½ cup cocoa
  2/3 cup Kraft Oil
  1 cup buttermilk
  1 teaspoon vanilla
  2 eggs
  1 ¼ cups sugar



  Sift together flour, soda, salt & cocoa, Add oil, buttermilk and vanilla.  Beat until it forms a very smooth batter.  In separate bowl beat the eggs until thick and foamy.  Gradually add sugar and continue beating until well blended.  Fold the egg and sugar mixture thoroughly into batter.  Bake in 2 pans at 350 degrees 35 to 40 minutes.

  Frosting
  2 cups sugar
  1 cup milk
  How much butter?
  Put butter in and let cool – Beat.


  From Audrey Ward’s old collected recipes 


name: Chocolate Candy
content:
  ﻿Chocolate Candy

  1 ½ lb	Black Chocolate
  1 ½ lb 	White Chocolate
  1 Block 	German chocolate
  1 lb		Nuts

  Put all chocolate in slow cooker on low till it melts, about 1 hour.  With small spoon dip out on wax paper.  May take about 1 hour.  (Mother said it was good).

  Ann Mobley
  December 15, 1999


name: Chocolate Chip Pie
content:
  ﻿Chocolate Chip Pie

  	2	Pie Shells
  	1	(12 ounce) Pkg. Chocolate Chips
  	1 ½	Cup Pecan Pieces Chopped
  	3 	Eggs, Beaten Well
  	1 ½	Cup Sugar
  	1	Stick Margarine
  	¾	Cup Self-Rising Flour
  	1	Teaspoon Vanilla Flavoring

  Preheat Oven to 350 Degrees
  Bake Pies for 30 Minutes

  Melt butter and let it cool.  Mix together sugar and flour, and then you will add the butter, eggs and vanilla.  Make sure that you beat this well before you continue.  Add the nuts and the chocolate chips to mixture and combine together.  Pour into the two unbaked pie shells.

  I think that the pie is better served cool, but some people like it hot, served with ice cream.


  From the Kitchen of Audrey Ward and Glenda Keil
  September 8, 2000

  Half Recipe: to make one pie.
  	1	Pie Shells
  	1/2	(12 ounce) Pkg. Chocolate Chips
  3/4	Cup Pecan Pieces Chopped
  	1 1/2 	Eggs, Beaten Well
  	3/4	Cup Sugar
  	1/2	Stick Margarine
  	3/8	Cup Self-Rising Flour
  	1/2	Teaspoon Vanilla Flavoring
  	


name: Chocolate Delight Half Recipe
content:
  ﻿Chocolate Delight - Half Recipe 

  First Layer

  ½		Stick butter or margarine
  ¾	 	Cups pecans (chopped)
  ¾	 	Cups self rising flour

  Melt butter in sauce pan.  Add pecans and flour.  Mix well and press out in 9 x 12 pan.  Place in oven at 350 degrees for 12 to 15 minutes.  Watch carefully crust will burn easily.
  Cool first layer before applying second layer.

  Second Layer

  4 oz.		8 oz.  Cream cheese
  1		Cups 4X sugar 
  ¼	 	12 oz Cool Whip

  Mix well all above ingredients keeping creams cheese at room temperature and spread over the first layer.

  Third Layer

  1	  	Boxes Jell-O-Instant Chocolate Pudding Mix (or  one Vanilla and one Chocolate).
  1 ¾	 	Cups milk

  Beat well and spread over second layer.

  Fourth Layer

  ½ 	Large Cool Whip (remainder of carton)

  Spread remaining cool whip over layer before serving.  Refrigerate a few hours before serving.  If allowed to set overnight add fourth layer of Cool Whip before serving.

  From the kitchen of Glenda Keil
  December 13, 1999


name: Chocolate Deligh
content:
  ﻿Chocolate Delight

  First Layer

  1	Stick butter or margarine
  1 ½ 	Cups pecans (chopped)
  1 ½ 	Cups self rising flour

  Melt butter in sauce pan.  Add pecans and flour.  Mix well and press out in 9 x 12 pan.  Place in oven at 350 degrees for 12 to 15 minutes.  Watch carefully crust will burn easily.
  Cool first layer before applying second layer.

  Second Layer

  1 	8 oz.  Cream cheese
  2	Cups 4X sugar 
  ½ 	12 oz Cool Whip

  Mix well all above ingredients keeping creams cheese at room temperature and spread over the first layer.

  Third Layer

  2 	Boxes Jell-O-Instant Chocolate Pudding Mix (or  one Vanilla and one Chocolate).
  3 ½ 	Cups milk

  Beat well and spread over second layer.

  Fourth Layer

  ½ 	Large Cool Whip (remainder of carton)

  Spread remaining cool whip over layer before serving.  Refrigerate a few hours before serving.  If allowed to set overnight add fourth layer of Cool Whip before serving.

  From the kitchen of Glenda Keil
  December 13, 1999


name: Chocolate Fudge Cake
content:
  ﻿Chocolate Fudge Cake

  ½ cup cocoa
  2 sticks margarine
  ½ cups sugar
  5 eggs
  3 cups plain flour
  1 teaspoon baking powder
  1 cup pet can milk
  ½ cup water
  2 teaspoon vanilla
  ¼ teaspoon salt


  Bake at 325 degrees for 11/2 hours in tub pan.

  Chocolate Icing

  1 teaspoon vanilla
  ¼ cup cocoa
  1 cup sugar
  ½ cup pet can milk
  ¼ stick margarine

  Mix and bring to a boil one minute.  Beat until cool. 



  From Audrey Ward’s old collected recipes 


name: Chocolate Graham Ice Box Cake
content:
  ﻿Chocolate Graham Ice Box Cake

  1/3 cup sugar
  ¼ cup cocoa
  1 cup heavy cream (chilled)
  ½ teaspoon vanilla
  16 Sunshine Graham Crackers


  Mix sugar and cocoa, whip cream until slightly thickened.  Add cocoa mixture gradually and vanilla.  Whip until stiff Spread crackers with whipped cream.  Stand crackers upright on platter, placing one in front of the other, press gently together.  Spread remaining cream over top and side.  Chill in refrigerator at least 4 hours.  When ready to serve slice diagonally. 



  ****
  From Audrey Ward’s old collected recipes 


name: Chocolate Icing
content:
  ﻿Chocolate Icing

  2 cups sugar (or over)
  2 Tablespoons cocoa
  2/3 cups milk
  1 ½ teaspoon cornstarch if desired.

  Cook until it bubbles over.


  From Audrey Ward’s old collected recipes 


name: Chocolate Pie
content:
  ﻿
                                              Chocolate Pie-Fast and Easy

  1/2 stick butter (margarine) 		1 cup sugar 					3 Tablespoon cocoa 				l teaspoon vanilla
  2 tablespoon milk
  2 eggs

  Melt butter.
  Sift cocoa and mix with the sugar, then add to butter.
  Beat eggs. Add eggs and other ingredients to butter & sugar.
  Put into unbaked pie shell. (Small one)
  Bake at 350 degrees for 30 minutes.

  This is a great recipe and I put cool whip on the top for the children.
  It is just too easy. Good Luck.
  Love Audrey


name: Chocolate Pound Cake
content:
  ﻿Chocolate Pound Cake

  3 cups flour
  3 cups sugar
  4 tablespoon cocoa
  ½ teaspoon baking powder
  ½ teaspoon salt
  5 eggs
  1 cup sweet milk
  1 teaspoon vanilla
  ½ cup Crisco
  2 sticks butter


  Bake at 325 degrees for 2 hours.



  From Audrey Ward’s old collected recipes 


name: Chocolate Pudding
content:
  ﻿Chocolate Pudding

  1 ½ cups milk
  ½ cups sugar
  1/3 cup cocoa powder
  3 egg yolks
  2 teaspoons cornstarch
  ½ cup milk
  pinch of salt




  Mix together 1 ½ cups milk, sugar, & cocoa in pan and heat.  Mix in separate brown egg yolks, vanilla, cornstarch, ½ cup milk, pinch of salt, mix together.  Add melted chocolate mix in bowl, mix together then put all back in pan to cook 2 to 5 minutes. 



  From Glenda Kitchen
  February 11, 2006 


name: Coconut Cream Pie
content:
  ﻿COCONUT CREAM PIE
  Printed from COOKS.COM



  3/4 c. sugar
  1/3 c. cornstarch
  1/4 tsp. salt
  3 c. milk
  3 eggs, separated
  1 tbsp. butter
  2 tsp. vanilla
  1/2 c. coconut
  1/4 tsp. cream of tartar
  6 tbsp. sugar
  1 9" baked pie shell Combine sugar, cornstarch, salt and milk in medium saucepan. Beat egg yolks slightly; blend in. Cook, stirring constantly, over medium heat until mixture boils. Boil and stir 1 minute. Remove from heat; stir in butter, vanilla and coconut. Pour into baked pie shell and cover with meringue carefully sealing to edge of crust. Bake at 350 degrees for 8-10 minutes or until lightly browned.
  Prepare meringue by beating egg whites and cream of tartar until foamy. Gradually add 6 tablespoons sugar; beat until stiff peaks form.
  _________________________
  Ingredients
  ·        1 blind-baked 9-inch pastry shell
  ·        2 1/4 cups whole milk
  ·        3/4 cup sugar, plus 1/4 cup for the egg whites
  ·        3 eggs, separated
  ·        1/4 cup cornstarch
  ·        1 teaspoon vanilla
  ·        1 3/4 cups toasted coconut
  ·        1 tablespoon butter
  Directions
  Preheat the oven to 400 degrees F. In a saucepan, whisk the 2 cups of the milk and 3/4 cup sugar together. Place the pan over medium heat and bring the liquid up to asimmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks. Whisk the egg mixture into the hot milk mixture. In a small bowl, dissolve the cornstarch in the remaining milk, making a  slurry. Whisk the slurry into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in the vanilla, coconut, and butter. Mix well. Pour the filling into the prepared pan and cool the pie completely. Using an electric mixer with a whip attachment, whip the egg white to soft peaks. Add the remaining sugar and whip the egg white to stiff peaks. Spread the egg whites over the top of the pie. Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown.
   
   
   
   
  By: Mary 
  "A rich and smooth pie. It takes a half hour to make, but is well worth the effort!
   
  Ingredients
  ·        1 cup white sugar
  ·        1/2 cup all-purpose flour
  ·        1/4 teaspoon salt
  ·        3 cups milk
  ·        4 eggs
  ·        3 tablespoons butter
  ·        1 1/2 teaspoons vanilla extract
  ·        1 cup flaked coconut
  ·        1 (9 inch) pie shell, baked
  Directions
  1.    In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.2.   Separate the egg yolks from whites. Beat the egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat.3.  Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool. Cover and chill to store the pie if not serving immediately 
   
  Ingredients
  ·        3 cups half-and-half
  ·        2 eggs
  ·        3/4 cup white sugar
  ·        1/2 cup all-purpose flour
  ·        1/4 teaspoon salt
  ·        1 cup flaked coconut, toasted
  ·        1 teaspoon vanilla extract
  ·        1 (9 inch) pie shell, baked
  ·        1 cup frozen whipped topping, thawed
  Directions
  1.    In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.2.   Top with whipped topping, and with remaining 1/4 cup of coconut.3.   Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.
      1. Sprinkle with chopped pecans.
      2. Place cherries on top.  
      3. Refrigerate.


name: Coconut Pie (Grandmothers)
content:
  ﻿Coconut Pie (Grandmothers)

  1 cup sugar (I use ¾ cups)
  ¾ cup milk
  3 eggs
  ½ teaspoon vanilla
  1/3 stick butter
  1 cup can coconut


      1. Mix sugar & eggs.
      2. Add milk, butter, vanilla & coconut.
      3. Pour into unbaked pie shell
      4. Bake at 350 degrees for 30 minutes.



  From the kitchen of Ann Mobley
  Added in book Jan. 2, 2007 from Mother’s card.


name: Coleslaw Salad
content:
  ﻿Coleslaw Salad

  1 16 oz. package coleslaw
  1 cup Sunflower kernels 
  1 cup cashews
  2 bunches green onions – chopped
  2 packages Chicken Flavored Ramen Noodles – 
  	uncooked broken in pieces


  Mix following & put in refrigerator  overnight

  1 cup vegetable oil
  1/3 cup apple cider vinegar
  ½ cup sugar
  Seasoning packs from Ramen noodles 2 hours before serving put dressing over noodle/slaw mix.


  Enjoy!


  Jane Rice
  September 23, 2008


name: Corn Casserole
content:
  ﻿Corn Casserole

  1	can white shoe peg corn (drained)
  1	can French style green beans (drained)
  1	can cream of celery soup
  1	medium onion (sauté onions
  1	cup grated cheese (Colby or Monterey Jack)
  ½	cup sour cream

  Mix the above in casserole dish, top with:

  1	stack Ritz Crackers (crushed)
  1	stick butter (melted)

  Bake 45 minutes in 325 degree oven.

  Allison Helbing November 18, 1988


name: Corn Chowder Old Dog
content:
  ﻿Corn Chowder Old Dog’s Recipe


  5 Slices bacon
  1—1 pound can whole kernel corn (16 oz)
  1 medium onion chopped
  1 cup diced raw potatoes (peeled)
  ½ teaspoon salt
  1 can cream of celery soup
  1 ½ cup milk 


  Cook bacon until crisp in bottom of dutch oven. Remove and save drippings. Drain corn—save liquid. Add corn liquid, onions, potatoes and salt to drippings. Cover and simmer for about 15 minutes or until vegetables are tender. Add soup, milk and corn; heat through. Season to taste with salt and pepper. Crumble bacon over chowder before serving. Can add a pat of butter as well at serving time.

  Don Taylor (Old Dog) sent on computer. (I have not tried)


name: Cornbread
content:
  ﻿Cornbread - Southern

  2 cups White Lily Buttermilk White Cornmeal Mix
  1 ¼ to 1 ½ cups milk or buttermilk
  ¼ cup vegetable oil or melted shortening
  1 large egg lightly beaten (I don’t use)
  1 to 2 tablespoons sugar (optional)


  Preheat; well greased 8 or 10 inch skillet in 425 degree oven.  Or grease an 8 x 8 x 2 inch baking pan.

  I use corn stick pans.

  Bake 25 to 30 minutes. 

  Glenda’s kitchen & White Lily’s August 10, 2007


name: Cowboy Caviar Food - Tammy
content:
  ﻿
  Cowboy Caviar


  Ingredients
  2 cans (15 oz) black eyed peas, rinsed and drained
  2 can White Shoe peg corn, drained
  1 can white navy beans – drained
  1 can black beans – drained and rinsed
  3 medium roma tomatoes chopped
  1 bunch fresh cilantro, chopped fine
  1 bunch green onions, chopped

  Dressing
  1 small bottle Wishbone Italian salad dressing
  Jalapeno juice ( Tammy did not use)

  Mix all ingredients in large container.  Make a day or two before and put in large bowl, shake everytime you go by refrigerator

  Tammy Talley
  February 9, 2012. 


name: Cowboy Caviar Food.com
content:
  ﻿
  Cowboy Caviar


  Ingredients
  1 cans (15 oz) black beans, rinsed and drained
  1 cans (15 oz) navy beans, rinsed and drained
  1 can (17 oz) can whole kernel corn, drained
  2 large tomatoes, chopped
  1 or 2 large avocados, peeled and diced
  1/2 red onion, chopped
  1/4 cup chopped fresh cilantro

  Dressing
  1 Tbsp. red wine vinegar
  3-4 Tbsp. lime juice
  2 Tbsp. olive oil
  1 tsp. salt
  1/2 tsp. pepper
  Combine all ingredients in a large bowl.  Cover and chill. Garnish, if desired with additional avocado slices or cilantro sprigs, and serve with tortilla chips.  (Original recipe called for 2 cans of black beans, I substituted 1 can of navy beans.)

  From Glenda’s Kitchen - Food.com 
  February 9, 2012


name: Crab _ Asparagus Casserole
content:
  ﻿Crab & Asparagus Casserole

  1	tbsp. Butter
  2 ½	tbsp. Flour
  1 ¼	cups milk
  1/8	tsp. Salt
  	Pepper to taste
  	Paprika
  1	can asparagus - drained
  1	cup crabmeat
  2	hard cooked eggs cut in eighths
  4	slices Swiss cheese 

  Melt butter; remove from heat.  Stir in flour and blend well.  Add milk.  Return to heat; cook slowly until thickened.  Add other ingredients.  Pour into greased two-quart casserole, lay Swiss cheese on top sprinkle with paprika.  Bake uncovered in moderate oven, 350 degrees about 20 minutes.  
  Serve on toast or hard sour dough rolls.

  Glenda Keil - July 6, 1996


name: Crab Cakes
content:
  ﻿Crab Cakes (Ivis’s)

  1 pound 
  ½ cup bread crumbs
  2 more slices bread for bread crumbs for outside of cakes
  ¼ cup mayonnaise
  1 egg
  Dash lemon juice
  ½ teaspoon Old Bay seasoning
  Dash Worcestershire 
  ½ teaspoon dry mustard
  Green onions or regular onion chopped and sauté

  Mix all ingredients except crab meat, toss crab meat gently.  They do better to refrigerate before cooking.  Cook in butter and olive oil.

  Ivis Chipman June 29, 2003


name: Crab Cakes
content:
  ﻿Crab Cakes

  1/2 stick (1/4 cup) unsalted butter, melted and cooled
  4 large eggs, beaten lightly
  6 tablespoons sour cream
  1/4 cup minced fresh parsley leaves (preferably flat-leafed)
  2 tablespoons fresh lemon juice
  1 teaspoon Worcestershire sauce
  1 teaspoon paprika
  1/2 teaspoon salt, or to taste
  1/4 teaspoon cayenne, or to taste
  2 pounds lump crab meat, picked over
  2 cups fine fresh bread crumbs
  1/3 cup cornmeal
  1/2 cup vegetable oil
  Tarragon tartar sauce, as an accompaniment -- Recipe follows
  Lemon wedges, as an accompaniment

  In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne.

  Stir in the crab meat and the bread crumbs gently. 
  Form 1/2 –cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal.
  Sprinkle the crab cakes with the remaining cornmeal and chill 
  them, covered with plastic wrap, for at least 1 hour or overnight.

  In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden , transferring them as they are cooked to paper towels to drain.
  Keep the crab cakes warm on another baking sheet in a 200 degree oven.
  Serve the crab cakes with tarragon tartar sauce and the lemon wedges.

  February 14, 2004 – Carolyn Rowland – from Food Network


name: Crab Meat Stuffed Mushrooms
content:
  ﻿Tasty crab stuffed mushrooms with bread crumbs and Parmesan cheese make a great party snack.
  Ingredients:
      • 1 pound large mushrooms
      • 6 tablespoons butter
      • 3 green onions, minced
      • 3 to 4 tablespoons minced red bell pepper
      • 4 ounces crab meat
      • 1 cup fresh fine bread crumbs
      • 1/4 teaspoon salt
      • 1/4 teaspoon Cajun or Creole seasoning blend
      • 1/8 teaspoon pepper
      • 2 tablespoons Parmesan cheese
  Preparation:
  Wash and trim the end of stems from mushrooms. Pop remaining stem out. Chop stems and set aside. Melt 2 tablespoons butter; brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with butter-flavored spray or grease with butter.
  Melt remaining butter in skillet; add reserved chopped stems, minced green onions and red bell pepper. Cook until vegetables are tender. Combine cooked ingredients with bread crumbs, crab meat, and seasonings. Fill each mushrooms, piling up. Sprinkle each mushroom with a little Parmesan cheese, if desired. Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender.
  Makes 16 to 20 stuffed mushroom appetizers.





  Crabmeat-Stuffed Mushrooms
  what you need
  12 large  fresh mushrooms
  2 Tbsp.  sliced green onion
  3 Tbsp.  butter or margarine, divided
  3Tbsp.  fresh bread crumbs
  3 oz.  PHILADELPHIA Cream Cheese, softened
  1pkg.  (6 oz.) frozen crabmeat, thawed, drained and flaked
  make it
  PREHEAT oven to 350°F. Remove mushroom stems; chop enough stems to measure 1/3 cup. Cook and stir chopped stems and onion in 1 Tbsp. of the butter in medim skillet until tender. Stir in bread crumbs. Add to cream cheese in medium bowl; mix until well blended. Gently stir in crabmeat.
  MELT remaining 2 Tbsp. butter; brush evenly onto mushroom caps. Fill caps with cream cheese mixture; place, filled sides up, in shallow baking dish.
  BAKE 18 to 20 minutes or until heated through.
  kraft kitchens tips
  HOW TO SOFTEN CREAM CHEESE
  Place measured amount of cream cheese in small microwavable bowl. Microwave on HIGH 10 seconds or until slightly softened.
  servings
  total:
  12 servings
  nutritional info per serving


name: Crab-Stuffed Red Snapper
content:
  ﻿Crab-Stuffed Red Snapper
  My Version 
      • 1/3 cup minced onion
      • ¼ bell pepper (yellow is mild)
      • 3 tablespoons butter
      • 1/2 pound backfin crab meat
      • 1/2 cup Kraft Stove Top Stuffing Mix for Turkey
      • 1/4 cup heavy cream
      • 2-pound red snapper, dressed for stuffing
      • salt and pepper
      • 1/3 cup water or cream and chicken bouillon  mixed with 1/3 cup melted butter (I make more for basting)
  Preparation Instructions:
  Sauté onion and bell pepper in butter until golden. Remove from heat and mix in the crab meat, stuffing, and heavy cream.   Sprinkle cavity of fish lightly with salt and pepper. Stuff the fish and skewer edges securely. Place fish in a greased baking pan, pour bouillon mixture over fish. Bake in 400-degree oven, uncovered for 20 minutes (could shorten time) or just until the flesh is opaque, basting frequently with bouillon mixture. 

  Glenda’s Note:  Original recipe – I did not put the spices because the stuffing had spices, and I substituted white wine sauce with cream and bouillon.  I did not cover fish, but the bottom of fish was much more moist, next time I will loosely cover to keep top moist.  It was delicious but with fresh caught snapper and crabs how could it not be great.
  I use filets – mix your stuffing, place on bottom of pan, lay filets on top of stuffing mix. We have also browned the top of the filets, sear in hot skillet quickly so the fish will not start cooking.
  From:  Glenda’s Kitchen
  June 5, 2012  




  Crab-Stuffed Red Snapper
  There Version 

      • 1/3 cup minced onion
      • 3 tablespoons butter
      • 1/2 pound backfin crab meat
      • 1/2 cup fresh bread crumbs
      • 1/4 cup fresh chopped parsley
      • 1/4 cup heavy cream
      • 1 teaspoon lemon thyme
      • 4-pound red snapper, dressed for stuffing
      • salt and pepper
      • 1/3 cup dry white wine mixed with 1/3 cup melted butter
  Preparation Instructions:
  Sauté onion in butter until golden. Remove from heat and mix in the crab meat, bread crumbs, parsley, heavy cream and lemon thyme. Sprinkle cavity of fish lightly with salt and pepper. Stuff the fish and skewer edges securely. Place fish in a greased baking pan, pour wine-butter mixture over fish. Bake in 400-degree oven, uncovered for 30 minutes or just until the flesh is opaque, basting frequently with wine sauce. 


name: Cucumber Dill Dip
content:
  ﻿Hot  & Cold Dips

  Guacamole Dip

  ½ cup Hellmann’s Real Mayonnaise
  1 large avocado, peeled, mashed
  1 small tomato chopped
  ¼ cup minced onion
  ¼ cup drained chopped green chilies
  1 Tbsp. lemon juice
  ½ tsp. salt

  Stir all ingredients until well mixed.  Cover; chill.  Makes 2 cups

  Bacon Horseradish Dip

  1 cup Hellmann’s Real Mayonnaise
  1 cup sour cream
  ¼ cup real bacon bits
  ¼ cup prepared horseradish

  Stir all ingredients until well mixed.  Cover; chill.  Makes 2 cups.

  Spinach Dip

  1 cup Hellmann’s Real Mayonnaise
  1 ½ cups sour cream
  1 pkg. (10 oz) frozen chopped spinach, thawed drained
  1 pkg. (1.4 oz) Knorr vegetable soup and recipe mix
  1 can (8 oz) water chestnuts, drained, chopped (optional)
  3 green onions, chopped

  Stir all ingredients until well mixed. Cover; chill.  Makes 3 cups.

  From Magazine 1988





  Cucumber Dill Dip

  1 cup Hellmanns Real Mayonaise
  1 cup sour cream
  ½ cup sliced green onions
  ½ cup parsley sprigs
  1 tsp. Dijon mustard
  1 clove garlic, crushed

  In blender or food processor blend all ingredients until almost smooth.  Cover; chill.  Makes 2 cups.

  From Magazine 1988


name: DILL DIP
content:
  ﻿DILL DIP

  1 ¼	cups good mayonnaise
  1	pint sour cream
  4 	tablespoons parsley
  2 	teaspoons dill weed
  2	tablespoons green onion with tops, chopped finely
  2	teaspoons seasoned salt

  Combine and refrigerate at least 8 hours before serving.  

  Auburn Entertains Cookbook
  Glenda Keil, December 18, 1999


name: DINNER ROLL (Ann_s)
content:
  ﻿
  DINNER ROLLS


  2/3
  Cup Warm Water
  1
  Large Egg
  3
  Tablespoons Butter
  1
  Tablespoon Dry Milk
  1
  Tablespoon Sugar
  1
  Teaspoon Salt
  1
  Cup White Bread Flour -  Plus 1 Tablespoon
  1
  Cup Whole Wheat Flour -Plus 1 Tablespoon
  1 1/2
  Teaspoon Dry Yeast



  Put all ingredients in bread maker let need and rise for

  approximately 55 minutes.  Punch down and roll out.  Cut with

  biscuit cutter.  Cover with Hot wet Towel and let rise about an

  hour, or until rolls double in size.



  Ann Mobley - February 17, 1996 - modified by Glenda Keil


name: Date Balls
content:
  ﻿Date Balls

  8 oz. Pkg. dates (pitted & chopped)
  1 cup sugar
  2 sticks butter
  1 cup chopped pecans
  2 cups Rice Kipsies
  Powdered sugar


      1. Cook dates, sugar & butter over medium heat, about 10 minutes, or until dates have melted).  
      2. Remove from heat and stir in nuts, rice kipsies.
      3. Drop in small spoonfuls onto waxed paper while still hot.  
      4. Cool approximately 5 minutes.
      5. Roll into balls.
      6. Roll in powdered sugar.



  From the kitchen Janet Woods
  1979


name: Death By Chocolate
content:
  ﻿Death By Chocolate

  1	Devils Food Cake Mix
  1	Instant Chocolate Pudding Mix
  2	8 oz.  Cool Whip
  6	Skor or Heath Bars

  Bake cake per directions on box.  Cut up ½ inch squares and layer in bowl with pudding, Cool Whip and Heath Bars.


  Ivis Chipman - April 15, 2001


name: Dill Butter Sauce
content:
  ﻿Dill Butter Sauce

  2	tablespoons finely chopped onions
  ½	cup dry white wine
  1 ½	tablespoons lemon juice
  ¾ 	cup whipping cream
  1	tablespoon dill weed
  1	cup salted butter, cut into pieces

  Combine onions, white wine and lemon juice in saucepan.  Simmer over medium heat until liquid is reduced to 2 tablespoons, stirring constantly.  Stir in whipping cream.  Cook until liquid is reduced to ½ cup, stirring constantly.  Add dill weed; mix well.  Whisk in butter just before serving.  Cook just until heated through stirring constantly.  Do not boil.  Serve with grilled or pan fried fish.

  Pan Fried Fish (Glenda’s)

  2	pieces Grouper or Snapper Filleted 
  3	slices dried bread
  	Olive oil
  	Salt (optional)
  	Buttermilk


  Soak fish in buttermilk.  Dry bread, put in chopper to make fine bread crumbs.   Batter fish with bread crumbs.  Cook fish in very small amount of olive oil one  or two tablespoon, you can add more when cooking if necessary.  Cook fish on low heat until done.   Serve immediately, add small amount of Dill Butter Sauce.

  Glenda Keil, August 22, 2001 

    


name: Dill Pickles
content:
  ﻿Dill Pickles

  (Makes 10 jars)

  Pack Cucumbers in jars with 
  1 large or 2 small onions (quartered) (I used about an eighth of an onion)
  1  garlic clove or ¼ tsp. Garlic 
  1 bunch of dill or 1 tsp. *Dill weed  (1 ½ tsp 2004)
  1/8 tsp. Powdered alum to quart (put in small amount of liquid before pouring in jar.) WE doubled amount to make crisper.(2004)

   **1 quart vinegar
  3 quarts water 
  1 cup salt
  Boil and pour over cucumbers
  1 or 2 pods of hot pepper if desired

  *Dill = 7 twigs from flower, 1 feathery leaf, 1 piece stem cut ½” long

  **One Batch of mixture made 9 quarts.

  Process pints 10* minutes, quarts 15* minutes in a boiling water bath cannier.

  Recipe from Sara Nell Lipscomb July 7, 2002


name: Dinner Rolls
content:
  ﻿Dinner Rolls


  4 1/2 cups all-purpose flour
  l package active dry yeast
  l cup milk
  1/3 cup sugar
  1/2 cup shortening, margarine, or butter 1/2 teaspoon salt
  2 eggs

  Combine 2 cups of the flour and the yeast. Heat and stir milk, sugar ,
  shortening , and salt just till warm (120 to 130 degrees) and shortening
  almost melts. Add to flour mixture along with eggs. On the milk mixture I
  always check the temperature with my candy thermometer. Beat with an
  electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat
  on high speed for 3 minutes. Using a spoon stir in as much of remaining flour mixture.
  Turn dough onto a lightly floured surface. Kneed in enough of remaining
  flour to make moderately stiff dough that is smooth and elastic (6 to 8
  minutes). Shape dough into a ball. Place dough into a greased bowl; turn
  once to grease dough. Cover and let rise till double in size which is about
  30 to 45 minutes.
  I always put mine into a warm oven with a cloth over the top of it.
  Punch dough down. Turn on lightly flowered surface. Divide dough in half,
  cover and let rest for 10 minutes. Shape the dough into desired rolls.
  Cover and let rest in warm place for 30 minutes or until about double in
  size.
  Bake in a 375 degree over for 12 to 15 minutes.

  For the wheat rolls you prepare as above except substitute l 1/4 cups of
  whole wheat flour for l /14 cups of the stirred in all purpose flour.

  Audrey Ward - April 9, 2000


name: Dip - Fiesta 8 Layer
content:
  ﻿Fiesta Dip 8 Layer

  1 package (1.25 oz size) taco seasoning mix
  1 pound ground beef
  3/4 cup water
  1 can (16 oz. size) refried beans
  1/2 cup grated cheddar cheese
  1 can (2.25 oz. size) sliced ripe olives, drained
  1 medium tomato, chopped
  1 large avocado, mashed
  1/2 cup sour cream
  3/4 cup salsa
  1/4 cup thinly sliced green onions
  Tortilla chips

      1. In medium skillet, prepare taco mix with ground beef and water according to package directions. Add refried beans and heat 5 minutes. 
      2. In 1-quart bowl (glass makes a nice presentation!), spread beef and bean mixture. Layer remaining ingredients except tortilla chips in order given above. Serve with tortilla chips for dipping



  From the kitchen of Glenda Keil (CDKitchen for Eight Layer Fiesta Dip)
  Date:  February 6, 2011


  See next page for 2nd recipe. 











  Mexican Dips

  1 can (16 ounce size) refried beans
  1 package Mexican rice mix (optional)
  1 cup sour cream
  1/2 cup mayonnaise
  2 avocados
  1 large tomato
  1/2 cup chunky salsa
  1 cup shredded cheese, such as Monterey jack
  1 small can sliced black olives
  1/2 cup chopped yellow onion
  1/4 cup chopped green onion
  1 packet taco seasoning
      1. For layer 1, spread refried beans on a circular serving dish 10-12 inches in diameter with a small lip. Spread cooked rice over beans (optional)3. 
      2. Mix together sour cream, mayonnaise and taco seasoning; spread over refried beans.
      3.  Pit avocados, chop and mash; spread over sour cream/mayo mixture 
      4. Chop tomato and stir together with salsa; spread on top of avocados 
      5. Sprinkle cheese on top of tomatoes (layer 6). 
      6. Drain can of black olives; scatter olives on top of cheese (layer 7).
      7.  Chop yellow and green onion; sprinkle on top of cheese and black olives (layer 8). 

  Serve with tortilla chips.
  This recipe from CD Kitchen for 8-Layer Mexican Chip Dip serves/makes 6
  Recipe ID: 61082


name: EGGPLANT PATTIES
content:
  ﻿Eggplant Patties

  1	medium-size eggplant
  1 	teaspoon grated onion
  ½ 	cup cracker crumbs
  3	tablespoons all-purpose flour
  1	teaspoon baking powder
  1	egg beaten


  Peel eggplant and cut into small pieces.  Boil eggplant in salted water until tender.  Drain well and mash.  Stir in other ingredients and mix well.  Drop teaspoonfuls onto a well-greased griddle.  Fry on both sides until golden brown.  Yield 4 to 6 servings.

  Glenda’s Kitchen
  June 22, 2002


name: ENGLISH TOFFEE
content:
  ﻿ENGLISH TOFFEE























  1
  Stack of Saltine Crackers







  2
  Sticks of Butter (not margarine)






  1
  Cup Light Brown Sugar







  12 oz.
  Chocolate Chips









































  Line cookie sheet with foil.  Lay crackers in pan.  Boil butter





  and sugar for three minutes, stir constantly.  Pour over 





  crackers.  Cook in preheated 400 degree oven for 






  seven minutes.  Watch closely, after five minutes could start to





  burn.  Take out of oven, spread chocolate chips on hot stuff. 





  Spreading chips as they melt.








  Put in refrigerator until hardened, then break!!!  EAT!!
















  Coretta Hackett, Cedar Bluff, Alabama - December 25, 1995


name: Easter Potatoes
content:
  ﻿Easter Potatoes

  6 	Medium Potatoes
  ¼	Cup Butter
  1	8 oz. Sour Cream (1 cup)
  1	Can Cream of Chicken Soup
  1/3 	Cup Chopped Onions (sauté)
  1	Cup Sharp Cheddar Cheese
  Paprika

  Boil potatoes whole and refrigerator over night.  Shred potatoes in 
  greased 9 x 13 dish.  Melt butter in sauce pan; add sour cream, soup, onions and cheese.  Spread evenly over potatoes, mix well with fork, and sprinkle with paprika.  Cook at 350 degrees for 45 minutes.  Optional, add chopped pimento.


  Artie Stubblefield    Christmas December 25, 2000


name: Enchilada
content:
  ﻿Enchilada


  Taco Shells
  Mexican Cheese
  Shredded Chicken or Beef

  Heat Corn Taco Shells in fry pan very lightly.  Lay shredded meat and cheese, then roll up.  Place in pan and sprinkle cheese on top.  Pour Enchilada Sauce on top and heat until start bubbling.  Serve with sour cream and Guacamole dip. 


  From Audrey Ward, September 30, 2005


name: FRUIT CAKE
content:
  ﻿


  Fruit Cake


  1
  Quarts Nuts (Pecans)
  1
  Small Box 10 oz. Chopped Dates
  3/4
  Cup Sugar
  1
  Cup Self Rising Flour
  4
  Eggs Separated & Beat
  1
  Teaspoon Baking powder with Juice of one Lemon
  1
  Stick Butter
  8
  Oz. Candied Pineapple -  Cut
  1/2
  Pound Red Candied Cherries -  Split
  1/2
  Pound Green Candied Cherries -  Split


      1. Cut fruit and nuts roll in flour. 
      2. Beat egg whites first and set aside.  
      3. Cream butter sugar, add egg yolks, 
      4. Add teaspoon of baking powder to lemon juice, and add to mixture.
      5. Add flour.
      6. Fold in whites – then. 
      7. Add fruit and nuts alternately.  
      8. Cook in tube pan 

  November 27, 2007 Changed dates from 2 boxes to 1 box or 10 ounces.  It seem to be enough.
  (Place wax paper in bottom of pan and grease sides.  I spray Pam instead of wax paper and grease.

  Bake at 275 or 300 until done, approximately one and one half hours (1 ½ Hours).




  Recipe - Ann Mobley November 14, 1983
  Mother and I used to call each other to tell them we were cooking our fruit cake.  Mother would beat me almost every year.  We laughed the year I got mine cooked first.  This recipe was her mother’s (Granny Thomas).  Glenda


name: Favorite Yellow Cake
content:
  ﻿Favorite Yellow Cake

  ½ cup butter
  1 cup sugar
  1 teaspoon vanilla
  2 eggs
  2 cups sifted flour (plain or self rising)
  21/2 teaspoon baking powder
  ½ teaspoon salt
  1 cup milk


  Cream butter with sugar and vanilla.  Add eggs one at a time, beating after each addition.  Sift flour, baking powder and salt.  Add to creamed mixture alternately with milk.  Pour and bake in two 8 inch round pans.  Bake at 375 degrees 20 to 25 minutes.  Cool and the frost.



  From Audrey Ward’s old collected recipes 


name: Fish - Teriyaki Sauce
content:
  ﻿
  GRILLING WITH TERIYAKI SAUCE
  Printed from COOKS.COM

  2 cups soy sauce
  1 cup sugar
  1 tablespoon molasses (optional)
  1 oz dry sherry or bourbon
  1 tablespoon freshly grated ginger
  3 cloves garlic, grated
  1 tsp Accent (optional)
  Combine ingredients except for ginger and garlic in a saucepan. 
  Cook over low heat, stirring until sugar has dissolved. Add ginger and garlic; cool. 
  This sauce can be used to baste or marinate chicken, spareribs, or mixed with hamburger. Marinate sirloin steak tips in bite-sized pieces for barbecued skewers. Use as a marinade for shish-ke-bab lamb; lace the skewer with quartered onions, bell peppers, teriyaki lamb and cherry tomatoes before barbecuing over white-hot coals.
  Teriyaki Burgers:
  Season hamburger with pepper, garlic powder or finely minced fresh garlic (omit salt) and freshly chopped parsley. Form hamburger into patties. Marinate burgers in teriyaki sauce for 10 minutes before grilling. Barbecue over medium flame or broil, turning once. Brush with teriyaki sauce. Serve on buttered, toasted/grilled buns with leaves of buttercrunch lettuce, a few thinly sliced tomatoes and rings of Vidalia or sweet Spanish onions. 
  Teriyaki Steak Tips:
  Thinly slice (2 inch strips X 1 inch) 3 lbs Sirloin steak tips. Thread beef onto skewers (can be done in advance and refrigerated). Dip skewers in teriyaki sauce or marinate for up to 1 hour. Broil or grill over high heat, basting with teriyaki sauce several times during the cooking.
  Teriyaki Chicken:
  Use chicken breast tenders or legs. Marinate chicken overnight in a Ziploc bag, shaking and turning occasionally to distribute evenly. Broil or grill over high heat, brushing with sauce occasionally until the final 10 minutes of cooking.
  Teriyaki Steaks:
  Marinate a tender steak cut for 20-30 minutes in teriyaki sauce. Broil or grill over white hot coals, turning once; brush both sides with sauce. Cook quickly over high heat. For less tender steak cuts, marinate overnight and cook slowly over a lower heat.
  Teriyaki Fish:
  Thick teriyaki sauce by adding 1 tablespoon cornstarch and bringing to a boil; reduce heat and simmer for 15 minutes. Allow sauce to cool. Use to brush fish while on the barbecue.
  Teriyaki Roast Beef:
  Marinate a 3-5 lb beef roast overnight in sauce (refrigerated). Pour half of sauce into the bottom of roasting pan. Roast at 250-275F, basting occasionally with remaining sauce. Do not allow sauce in pan to burn, add water or wine if needed. Roast is done when it becomes tender and reaches 145-150F on meat thermometer.
  Teriyaki Pork Spareribs:
  Instead of using brown sugar, use granulated white sugar. Add pineapple juice to taste. Divide pork spareribs into 3 inch wide sections. Simmer in a large quantity of water for 20 minutes (do not boil). Barbecue ribs over medium-low heat, turning once or twice and basting with teriyaki sauce regularly until ribs are tender. The longer they cook at lower temperatures, the more tender they will become. During the final 15 minutes of cooking, spray ribs lightly with olive oil spray. 
  Submitted by: CM


name: Fish Broiled with Mayonnaise _ Capers
content:
  ﻿Fish – Broiled With Caper Mayonnaise

  BROILED FISH FILLETS WITH CAPER MAYONNAISE
  Four servings
  Preparation time: 10 minutes
  Cooking time: 4 minutes
  1 teaspoon corn, peanut or vegetable oil
  Salt to taste, if desired
  Freshly ground pepper to taste
  1 pound boneless fish fillet, or fillets, with skin left on
  2 tablespoons mayonnaise, recipe follows
  2 tablespoons drained capers
  Lemon wedges for garnish
  1. Heat the broiler to high.
  2. Select a baking dish large enough to hold the fish fillet or fillets. Brush the surface of the dish with oil. Sprinkle with salt and pepper.
  3. Arrange the fillet or fillets, skin side down, on the baking dish. Sprinkle with salt and pepper. Blend the mayonnaise and capers and brush the mixture uniformly on top.
  4. Place the fish fillets about 4 inches from the source of heat. Broil. If the fillets are half an inch thick, they should be properly broiled in about 3 to 4 minutes. If they are twice that thickness, you should double the cooking time. To test for doneness, insert a fork into the thickest part of one of the fillets and if the fish flakes evenly, it is done.
  Food Network
  August 15, 2012
  Glenda Keil


name: Fish Soup
content:
  ﻿

  Fish and Shrimp Soup

  Ingredients:
  12 ounces shrimp
  12 ounces fish
  1 whole onion sauté in Microwave
  3 stalks celery – chopped
  1 can chicken broth
  2 cups of shrimp or fish stock
  1 cup heavy cream

  Instructions:
  Boil shrimp in water with bay leaf, teaspoon of Chef Paul Prudhomme’s Seafood Magic, salt, vinegar, for approximately 6 minutes.  Peel and cut shrimp in bite size pieces.  Add to broth, onion celery and fish stock.  Cut fish in cubes.  Add fish simmer for a while don


  Recipe from Glenda’s Kitchen
  Date:  January 28, 2014 The day of 2 inches of snow.


name: Fresh Apple Cake
content:
  ﻿Fresh Apple Cake


  Cake						Icing
  1 ¼	cup corn oil				½ 	cup butter
  2	cups sugar				1	cup brown sugar
  3	eggs - beaten			¼ 	cup evaporated milk
  3	cups plain flour			1	teaspoon vanilla
  3 or 4 red apples
  1 	teaspoon salt
  1	teaspoon soda
  2	teaspoons vanilla
  1	cup pecans

  Combine first 3 ingredients in order given.  Peel, core, and chop 3 cups of apples, add to mixture.  Next add pecans.  Sift together flour, salt, and soda, add to mixture, stir well, and add vanilla.  Grease 11 x 14 pan.  Put in cold oven then bake at 325 degrees for 45 minutes.

  Icing:

  Heat butter and brown sugar over low heat.  Add evaporated milk; bring to full boil.  Remove from heat and cool.  Add vanilla.  Pour over cake.

  Carolyn Rowland, February 20, 2000


name: Fresh Bing Cherry Turnovers
content:
  ﻿       Fresh Bing Cherry Turnovers

  Comments:
  These are great for diabetics. Only 25.4 grams of carbohydrates minus the 1 gram for fiber, per serving. Nice with a cup of coffee or tea in the morning or for a mid-afternoon snack. 
  Ingredients: 
  Cream-Cheese Dough 
  2 cups all-purpose flour 
  1/2 cup granulated sugar 
  3 tablespoons chopped crystallized ginger 
  1 teaspoon salt 
  3/4 cup unsalted butter 
  4 ounces cream cheese 
  3-4 tablespoons ice water 

  Filling 
  1 pound Bing cherries, pitted and halved 
  1 tablespoon finely grated lemon zest 
  1 tablespoon fresh lemon juice 
  1 tablespoon cornstarch 
  1/4 teaspoon salt 

  Instructions:
  1. Make the dough: In the bowl of a food processor fitted with a metal blade, combine the flour, sugar, ginger, and salt. Pulse until well blended. Add butter and cream cheese to the processor and pulse until mixture resembles coarse meal. With processor running, slowly add water and mix just until dough comes together. Form dough into a disk and wrap with plastic wrap. Chill dough for 30 minutes. 

  2. Form the turnovers: In a medium bowl, mix the cherries, lemon zest, lemon juice, cornstarch, and salt together and set aside. On a lightly floured surface, roll out dough and cut out 6-inch circles. Gather and re-chill dough scraps and repeat until 15 dough circles are cut out. Evenly divide the cherry filling among the dough circles. Dampen the edge of each dough circle and fold in half over the cherry filling. Lightly press the edges with the tines of a fork to seal each half-moon-shaped turnover. Place turnovers on two parchment-lined baking sheets and chill for at least 30 minutes. 

  3. Bake the turnovers: Preheat oven to 400 degrees F (204 degrees C). Use a sharp knife to cut 2 or 3 small slits on top of each turnover to create vents. Place turnovers on the middle rack of the oven and bake until crust is golden and cherry juice begins to ooze from the vent holes -- 20 to 25 minutes. Cool turnovers on a wire rack. Store in an airtight container for up to 2 days. 

  NUTRITIONAL INFORMATION: (per serving) 

  Calories: 219 
  Total Fat: 12.3 
  Cholesterol: 33.2 
  Sodium: 202 
  Carbohydrates: 25.4 
  Fiber: 1.10 
  Protein: 2.8 
  Date: August 4, 2003
  Top of Form
  Bottom of Form


name: Fresh Ham _ Jerry_s Hot Sauce
content:
  ﻿Fresh Ham & Jerry’s Hot Sauce

  ½ Gallon Vinegar
  ¾ cups lemon
  ¼ box salt
  ½ box black pepper
  ¼ Box Red Cayenne pepper


      1. Make Sauce ahead of time – Jerry said it did better with age.
      2. Sake well.
      3. Cook fresh ham about 14 pounds.
      4. Cook as slow as possible – grill or oven - not on rotisserie.
      5. Take skin off after cooked a while.
      6. Marinate several time during cooking.
      7. Cooking time - Your guess is as good as mine.




  From the kitchen of Jerry Chipman
  We cooked this on Labor Day in 1979 – and it was delicious.  I always think of Jerry when we use this sauce.


name: Fried Pie Pastry
content:
  ﻿Fried Pie Pastry

  2 cups all purpose flour
  ¾ tsp. Baking powder
  ¼ cup shortening

  Sift and measure 2 cups all purpose flour.  Add ¾ tsp. Baking powder.  Sift again.  Cut in ¼ cup shortening until looks like meal.  Blend in 2/3 cup of sweet milk.  Turn onto floured board.  Knead until dough can be handled.  Roll out to 1/8” thickness.  Fill with your favorite fruit.  Dampen fingers and pinch edges of pie.  Fill with your favorite fruit.  Fry in deep fat until brown on both sides.  

  Add sugar and cook apples, peaches, etc. until thick, cool before spooning into pie.

  Floyd’s Finest Cookbook 1976


name: Fried Rice (Egg)
content:
  ﻿Fried Rice (Egg)

  11/3 cup chopped onion
  1 cup frozen green peas
  2 Tbsp vegetable oil
  3 cups cooked long grain rice
  1 egg, slightly beaten
  3 Tbsp soy sauce


  I use small amouts of broccoli and mushrooms cut very small.
  Don’t overcook vegetables; Chinese food is usually still crunchy.

  Sauté onions and peas in hot oil 2 minutes.  Add rice and cook until thoroughly heated.

  Push rice mixture to side of skillet, forming a well in center.  Pour egg into well, and cook until set, stirring occasionally.

  Stir rice mixture into egg; add soy sauce, stirring well

  Yield 6 servings


  From the Kitchen of Glenda Keil (Original version from Cooks.com)
  April 4, 2008

  	


name: German Chocolate Cake
content:
  ﻿German Chocolate Cake

  2 ½ cups sifted cake flour
  2 cups sugar
  4 eggs (separated)
  1 bar German Chocolate (dissolved in ½ cup hot water
  1 cup shortening
  1 cup buttermilk
  1 teaspoon soda
  ¼ teaspoon salt
  1 teaspoon vanilla

  Beat egg whites stiff (put aside).  Cream sugar and shortening.  Add one egg yolk at a time beating after each addition.  Add flour, alternating with ½ cup buttermilk.  Dissolve soda in remaining ½ cup milk and add to mixture.  Add the dissolved chocolate, salt and vanilla.  Last fold in well beaten egg whites.  Cook in 3 layers at 350 degrees for 40 minutes or less. 

  Filling (Icing):
  2 large can Pet Milk
  3 egg yolks
  1 cup sugar
  1 stick oleo butter
  1 cup coconut
  1 cup pecans
  1 teaspoon vanilla

  Mix milk and egg yolks, sugar, and oleo, cook until thick.  Beat until practically cool add flavoring, coconut, and nuts, and spread on cake.




  ****
  From Audrey Ward’s old collected recipes 


name: German Chocolate Upside
content:
  ﻿German Chocolate Upside-Down Cake

  1	box German chocolate cake mix
  1 ¾ 	cups chopped nuts
  1	(6 oz.) pkg. Flaked coconut
  1	(8 oz.) pkg. Cream cheese, softened
  1	sticks margarine, melted
  1	box confectioner’s sugar

  Spray pan with Pam.  Place nuts and coconut together in bottom of pan.  Mix cake according to package directions.  Pour over nuts and coconut.  Mix cream cheese, margarine and powdered sugar together; spoon over cake batter.  Bake at 300 degrees for 1 hour.

  From the kitchen of Glenda Keil  
  September 24, 2001


name: German Potato Salad
content:
  ﻿German Potato Salad

  6 slices bacon cooked and diced
  2 tablespoons oil or bacon fat
  ½ cup celery, chopped
  ½ cup onion, chopped
  1½ tablespoons flour
  ¾ cup water
  1/3 cup vinegar
  1/3 cup sugar
  1½ teaspoons salt
  ¼ cup pepper
  ½ teaspoon celery seed
  4 medium size potatoes


      1. Cook potatoes in boiling water until tender
      2. Cool, peel and cut into cubes.
      3. Cook bacon; drain the fat, reserving 2 tablespoons oil.
      4. Add the celery and onion to the fat; cook for 1 minute.
      5. Blend flour and water in a cup.
      6. Add vinegar and cook, stirring constantly, until mixture is thick and bubbly.
      7. Stir in sugar, salt, pepper, and celery seed.
      8. Add dressing to potatoes and toss lightly.
      9. Sprinkle cut up bacon over top.
      10. Refrigerate and let rest overnight.  Reheat salad in a casserole or serve cold, good either way.



  From the kitchen of Glenda Keil
  Date June 1, 2008


name: Green Bean Casserole
content:
  ﻿Green Bean Casserole

  1	Can French style green beans - drained
  1	Can Mushroom Soup
  1	Small Can English Peas - drained
  1	Small jar mushrooms - optional
  1	Can of onion rings. Or Ritz Crackers with melted butter.


  In casserole dish, add green beans (drained), mushroom soup, spread on top.  Place onion rings on top.  Cook in oven 25 to 30 minutes at 350 degrees.

  From Glenda’s Kitchen - February 25, 2001


name: Grouper Cakes
content:
  ﻿Grouper Cakes

  1 ½	cups water
  ½	cup uncooked wild rice (gourmet grains Minnesota cultivated wild rice)
  1	pound grouper or crabmeat
  ¾ 	dry breadcrumbs
  ½	cup finely chopped red bell pepper
  ¼ 	cup minced shallots
  ¼	cup minced shallots
  ¼	cup light mayo
  2	tablespoons Dijon mustard
  1 ½	tablespoons lemon juice
  ½ 	teaspoon salt
  ½ 	teaspoon ground cumin
  1/8	teaspoon ground red pepper
  1/8	teaspoon black pepper
  2	large egg whites
  4	teaspoons olive oil divided

  Bring water to boil.  Add rice, cover, reduce temp and simmer 1 hour.  Boil grouper in water till white however not too done, and then combine cooked rice, grouper and next 11 ingredients in large bowl.  Divide into 8 equal portions and shape into patties.

  Heat 2 tablespoons oil in large nonstick skillet over medium heat.  Add 4 patties & cook for 4 min.  on each side.  Repeat for other 4 patties.

  Florida Sportsman Magazine March 18, 2003


name: Guacamole Dip
content:
  ﻿
  Guacamole Dip

  ½ cup Hellmann’s Real Mayonnaise
  1 large avocado, peeled, mashed
  1 small tomato chopped
  ¼ cup minced onion
  ¼ cup drained chopped green chilies
  1 Tbsp. lemon juice
  ½ tsp. salt

  Stir all ingredients until well mixed.  Cover; chill.  Makes 2 cups

  Magazine 1988


name: Half Pound Cake
content:
  ﻿Half Pound - Pound Cake

  2 cups sugar
  2 cups plain flour
  2 sticks butter
  5 eggs
  1 tsp.	Vanilla

  Cream butter and sugar, beat eggs, adding one egg at a time.  Blend in flour and vanilla.

  Bake in tube pan 1 hour at 300 degrees.  Check to see if done.  I usually let it cook about 10 more minutes.

  Ivis Chipman - April 15, 2001


name: Hamburger Pie
content:
  ﻿Hamburger Pie

  1	medium onion, chopped
  1	pound ground beef
  1	No. 2 can (2 ½ cups) or ½ pound cooked green beans
  1	10 ½ or 11 ounce can condense tomato soup
  5	medium potatoes, cooked
  1	beaten egg
  	Salt and Pepper

  Sauté onions, add meat and brown.  Add drained beans and soup, pour into greased 1 ½ quart casserole.  (I add about ¾ can of water).
  Mash potatoes, add the milk and egg.  Spoon in mounds over meat.  Bake at 350 degrees for 30 minutes.  Serves six.

  From Glenda Keil’s Kitchen 1969. 


name: Hollandaise Sauce
content:
  ﻿


  Hollandaise Sauce 

  INGREDIENTS: 
  4 Egg Yolks 
  2 sticks butter, Warmed 
  1/2 teaspoon Kosher Salt 
  2 teaspoons Lemon Juice 
  1 tablespoon Hot Water 

  METHOD: 

  Place a double broiler on medium heat. Once water is simmering, place egg yolks and lemon juice in a metal mixing bowl. Whisk eggs over water slowly cooking them, being careful not to burn. 

  Once egg yolk mixture has thickened slightly, remove from heat and set aside. 

  Next, take butter and slowly whisk in a steady stream into the egg yolk mixture while whisking. Continue until all butter is incorporated. 

  Next, whisk in hot water. Season with salt and hold warm until ready to serve.


name: Hot Chicken Salad - Cook.com
content:
  ﻿

  HOT CHICKEN SALAD


  8 half breasts of chicken, cooked and chopped
  1 c. celery chopped
  1 med. onion, chopped
  3 hard boiled eggs, chopped
  1/4 c. slivered almonds
  1 (10 3/4 oz.) can condensed cream of chicken soup
  1/2 c. mayonnaise
  Salt and pepper to taste
  1 tbsp. lemon juice (optional)
  2 heaping c. potato chips

  Mix all but last ingredient. Crumble chips; add half to salad. Put in buttered casserole. Top with remaining chips. Bake at 350 degrees until bubbling hot (20 to 30 minutes). Do not overcook. Serves 8 to 10.


  From Cooks.Com
  October 12, 2007


name: Hot Chicken Salad
content:
  ﻿Hot Chicken Salad

      1 Family package chicken thighs (3 to 4 cups of chicken
      2 Cans Cream of Mushroom Soup
      1 Cup Sliced Mushrooms
      2 Stalks Celery (finely chopped)
      1 Medium Onion (finely chopped)
      1 Can Sliced Water Chestnuts
  1       Stack Ritz Crackers (fat free) (Crushed)
  ½	     Cup mayonnaise


  Boil chicken thighs and de-bone.  Combine all ingredients, except the cracker crumbs.  Place in a casserole dish and cover with cracker crumbs.  Spray with non-fat butter.  Bake at 350 degrees for 30 minutes.

  From the kitchen of Carolyn Rowland 
  Date:  13-Jun-96
  Note from Glenda’s Kitchen – Use 2 whole chickens, sauté onions, mushrooms and celery before mixing in casserole.  Cut water chestnut slices in quarters.


name: Ice Box Fruitcake
content:
  ﻿Ice Box Fruitcake

  1 lb. walnuts
  1 lb. pecans
  1 lb. Brazil Nuts
  1 bottle cherries
  1 box seedless raisins
  1 box Graham Crackers
  2 boxes broken marshmallows


  Roll crackers (mix nuts, raisins, cherries, and crackers).  Pour cherry juice over mix.  Melt marshmallows in double boiler.  Mix all together with hand and press back in cracker box and chill.



  From Audrey Ward’s old collected recipes 


name: Ice Cream
content:
  ﻿Ice Cream

  4 eggs
  2 ½ cups sugar
  6 cups milk
  4 cups light cream
  2 Tablespoons vanilla
  ½ teaspoon salt

  Makes 1 gallon
  2 eggs
  1 ¼ cups sugar
  3 cups milk
  2 cups cream
  1 tablespoon vanilla
  ¼ teaspoon salt

  Instructions


  From Audrey Ward’s old collected recipes 


name: Island Cookies
content:
  ﻿



  Island Cookies


  Makes about 3 dozen cookies


  1 2/3 cups all-purpose flour 
  3/4 teaspoon baking powder 
  1/2 teaspoon baking soda 
  1/2 teaspoon salt 
  3/4 cup (1 1/2 sticks) butter, softened (we recommend LAND O LAKES® Butter) 
  3/4 cup packed brown sugar 
  1/3 cup granulated sugar 
  1 teaspoon vanilla extract 
  1 large egg 
  2 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Error! Bookmark not defined. 
  1 cup flaked coconut, toasted if desired 
  1 cup chopped walnuts 






  COMBINE 
  flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by slightly rounded tablespoon onto ungreased baking sheets.

  BAKE in preheated 375° F. oven for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

  NOTE: NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, Semi-Sweet Chocolate Mini Morsels, Semi-Sweet Chocolate-Covered Raisins, Premier White Morsels or Butterscotch Flavored Morsels may be substituted for the Milk Chocolate Morsels.

  From Tollhouse.com April 13, 2000


name: Italian Cream Cake
content:
  ﻿Italian Cream Cake


  2	Cups Sugar
  5	Egg Yolks (Cream 3)
  2	Sticks Butter
  2	Cups Cake Flour
  1	Teaspoon Soda
  1	Cup Buttermilk (add soda in)
  1	Cup Pecans
  2	Cups Angle Flake Coconut (or one Can)
  1	Teaspoon Vanilla

  Beat egg whites stiff, add last.  Bake at 300 degrees 35 - 45 minutes in three 9 inch pans.

  Icing

  8	Oz Cream Cheese
  1	Box Powdered Sugar
  1	Stick Oleo
  1 ½	Teaspoons Vanilla

  Ann Mobley 1980


name: Ivis_s Snowball Cookies
content:
  ﻿Ivis’s Snowball Cookies

  5	tablespoons sugar
  2	cups plain flour (or Swans Down)
  2	sticks butter
  1 ½ 	cups pecans

  Chill dough, form balls bake 20 to 25 minutes (light brown) roll in confectioners sugar while warm.

  From the kitchen of Ivis Chipman, Panama City, Florida
  December 1999


name: Jewish Coffee Cake
content:
  ﻿Jewish Coffee Cake

  Combine and cream

  ¼ cup soft butter
  1 teaspoon vanilla
  2 eggs
  1 cup sugar

  Add alternately

  2 cups flour
  1 teaspoon baking powder
  1 teaspoon baking soda
  ½ pint sour cream

  Mix together

  ¾ cups brown sugar
  1 teaspoon cinnamon
  ½ cup walnuts (crushed)

  Spread ½ batter in greased tube pan.  Cover with ¾ sugar nut mixture.  Add remaining batter and sprinkle remaining mixture on top.  Bake 350 degrees for 45 minutes.



  From Audrey Ward’s old collected recipes 


name: King Ranch Chicken
content:
  ﻿King Ranch Chicken

  1 (21/2 – 3 lb chicken
  Salt & pepper to taste
  1 chopped green pepper
  1 chopped onion
  3 stalks celery (chopped)
  1 can cream of mushroom soup
  1 can cream of chicken soup
  1 (10 oz.) can Ro-tel tomatoes with green chilies
  12 soft corn tortillas, torn in bite size pieces, soak in broth
  2 cups chicken broth
  1 ½ cups shredded cheddar cheese or Mexican 4 cheese
  Olive Oil or Butter to sauté veggies


  Stew chicken with salt, pepper.  After cooking cut chicken into bite size pieces set aside.  In large saucepan, cook green pepper and onions and celery until tender, in butter (I use Olive Oil).  Stir in soups and Rotel tomatoes with juice.  Soak torn tortillas in chicken broth. 

  In 13” x 9” dish, arrange alternate layers of tortillas, chicken, vegetable and soup mixture and sprinkle  top with cheese (I used Mexican 4 cheese.

  Recipe did not call for the chicken broth, but I added about 2 cups because I thought the tortillas would swell.  It was good with the extra broth.  I took what I liked from several recipes, some called for bay leaf, chili powder and garlic.  I left these out.


  Recipe from COOKS.COM Recipe Search
  December 18, 2005
  Glenda Keil


name: Layered Vegetable Salad
content:
  ﻿Layered Vegetable Salad 


      1. Shred Small head of lettuce fine layer in pan.
      2. Slice thin one layer of sweet or green onion.
      3. Add one layer fine chopped celery.
      4. One can water chestnuts chopped fine.
      5. One box frozen peas or one can Le Sure Peas.
      6. Sprinkle with salt.
      7. Spread mayonnaise over peas.
      8. Sprinkle two teaspoons sugar over mayonnaise
      9. Add last one package Mozzarella Cheese, cover with plastic wrap refrigerate over night.

  9 x 13 Glass or Stainless Steel Pan (do not use aluminum pan.)


  Evelyn Adams February 12, 1985 (From Ann Mobley’s recipe box January 2, 2001.


name: Leis_s Refrigerator Cake
content:
  ﻿Leis’s Refrigerator Cake

  1 lb. vanilla wafers
  1 lb. chopped pecans (1 qt.)
  1 lb raisins
  1-3 lb. crystallized cherries – pineapple
  1 box shredded coconut
  1 teaspoon vanilla

  Roll crackers into fine crumbs, cut nuts into pieces.  Add milk, fruit, nuts, and a teaspoon vanilla.  Mix well.  Line pans with waxed paper, press contents firmly.  Let stand 48 hours in refrigerator before slicing.



  ****
  From Audrey Ward’s old collected recipes 


name: Lemon Buttercream
content:
  ﻿Lemon Buttercream

  1 cup butter, room temperature
  3 ½ cups confectioners sugar
  1 lemon juice and zest of (about 2 tablespoons)
  1 teaspoon vanilla extract
  1/8 teaspoon salt



  Cut slices of onion and bell pepper and layer in bottom of casserole dish.
  Instructions: 
      1. Preheat oven to 350 degrees F.  Prepare two 8 inch round cake pans.
      2. Grate a large zucchini (or two small zucchini) and place in a clean dish towel.  Squeeze until most of the liquid comes out.  You will want to have 2 total cups of shredded zucchini after it has been drained.  Set aside.
      3. In a large bowl and using a hand mixer beat together the eggs, oil, vanilla and sugar.  Fold in the zucchini.
      4. Slowly add in the flour, salt baking powder, and baking soda.  Gently fold in the blueberries.  Divide batter evenly between prepared cake pans.
      5. Bake 35-40 minutes in the preheated oven, or until a knife inserts in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
  Lemon Buttercream
      6. Combine butter, sugar and salt and beat till well combined.
      7. Add lemon juice and vanilla and continue to beat for another 3 to 5 minutes or until creamy.
      8. Fold in zest*.
      9. *If you are piping the buttercream, I recommend leaving out the zest.

  Glenda Keil
  June 26, 2015


name: Lemon Cheese Frosting
content:
  ﻿Lemon Cheese Frosting
  No Cheese Listed

  2 apples grated
  2 egg yolks
  juice of 2 lemons
  rind of one lemon
  2 cups sugar

  Mix together and cook 5 minutes after it boils.




  From Audrey Ward’s old collected recipes 


name: Lemon Pie
content:
  ﻿Lemon Pie

  3 eggs yolks
  3 Lemons
  1 Can Eagle Brand Condensed Milk
  1 teaspoon vanilla flavoring
  1 Graham cracker pie shell
  1 carton whipping cream
  Pinch of salt (optional)


      1. Squeeze juice from lemons (should be about ½ cup)
      2. Separate eggs yolks from whites – you can use the egg whites for icing, but I prefer whipping cream.
      3. In mixing bowl add condensed milk and egg yolks - beat – add lemon juice, vanilla flavoring, and salt, beat.
      4. Pour into pie shell.
      5. Bake for 15 to 20 minutes at 350 degrees.
      6. Let cool, refrigerate and add whipping cream now or just before eating.



  From the kitchen of Glenda Keil


name: Lentil Soup
content:
  ﻿Lentil Soup
  2 cups lentils 
  1 to 1 1/2 cups diced ham 
  1 cup chopped onion 
  1 bay leaf 
  2 ribs celery, chopped 
  1/2 cup diced carrots 
  Seasoned salt and pepper, to taste

  Preparation:
  Sauté vegetables
  Combine all ingredients with 2 quarts of water.
  Cook for approximately 1 hour.
  Or – cooks.com recipe reads – Combine all ingredients with 2 quarts of water in slow cooker.  Cook on low, covered 8 to 10 hours.  Taste and adjust seasonings and serve. 



  From the Kitchen of Glenda Keil (From cooks.com)
  January 6, 2009

  	


name: Lentil _ Cauliflower Soup
content:
  ﻿Lentil & Cauliflower Soup

  Lentil Soup

  In the winter time, I love soups. This one is a favorite and so easy to make and healthy! 

  Lentil Soup 

  6 slices of bacon, chopped and cooked to crispy
  1/2 onion, chopped
  2 stalks of celery chopped
  1 carrot, sliced and cut into small pieces
  2 cloves of garlic chopped
  1/2 head of cauliflower, chopped into pieces
  1 cup of lentil of any type
  1 can of chicken broth
  1/4 cup of fresh chopped flat Italian parsley.  
  1 granin of bouquet, with thyme and rosemary
  1 tbl of garlic powder
  Salt & Pepper to taste 

  Cook bacon, adding onion, celery and garlic. Add carrot ,cauliflower and lentil. Pour broth over the mixture, then add 2 cans of water. Add bouquet and garlic powder, stir, cover and let simmer for 1hr. Remove 1 cup of mixture place in a blender and puree. Remove granin and return puree to soup, it helps thicken. And serve with fresh warm bread. 

  Recipe From Lee Lopez
  January 21, 2012


name: MARYLAND CRAB CAKES
content:
  ﻿MARYLAND CRAB CAKES 

  Serves 4 You can add 1 to 2 teaspoons of Old Bay seasoning, 1 teaspoon dry mustard, an extra dash of Worcestershire sauce, or 1 1/2 tablespoons finely chopped parsley to this recipe; or you can add fine fresh breadcrumbs as a coating. 

  5 saltine crackers, crushed to fine crumbs
  1 pound lump crabmeat, picked over for cartilage
  1 egg
  2 1/2 tablespoons mayonnaise
  2 teaspoons freshly squeezed lemon juice
  1 1/2 teaspoons Worcestershire sauce
  Dash hot sauce, such as Tabasco
  Salt and freshly ground black pepper to taste
  3 tablespoon peanut oil 

  1. In a large bowl, gently mix together all of the ingredients except the peanut oil; the mixture will be wet. Form about 1/4 of the crab mixture for each cake. 

  2. Heat peanut oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Sauté until the crab cakes are golden brown and cooked through, about 4 to 5 minutes on each side. Remove from skillet, and drain on paper towels. Serve hot with tartar sauce, if desired. 

  Martha Stewart, August 30, 2000


name: Macaroni Salad
content:
  ﻿Macaroni Salad

  2 	cups large elbow macaroni
  Salt as needed
  3	large carrots (grated)
  4	cucumbers (quartered and sliced)
  	Mayonnaise

  Cook macaroni, drain, add carrots and cucumbers and toss.  Add mayonnaise and chill overnight.

  Glenda Keil (original recipe from Ethel Keil Hofmann) July 1969


   


name: Magnolia Grill Shrimp
content:
  ﻿Magnolia Grill Shrimp & Scallop Bisque

  ½ pound shrimp
  ½ pound scallops
  1 TBSP or more minced garlic
  1/8 pound butter
  1 cup heavy cream
  ½ cup marinara sauce
  1 container Glace de Fruits de Mer Gold stock

  Method:  Sauté garlic in butter.  Add marinara sauce, heavy cream, Fruits de Mer, and shrimp and scallops.  Remove shrimp and scallops when cooked (don’t overcook seafood).  Simmer and reduce sauce mixture by 20%.  Add shrimp and scallops to sauce when ready to serve immediately.

  Martha Maron July 4, 2003
  Recipe from Chef Eddie in Apalachilacola 


name: Manicotti
content:
  ﻿Manicotti


  1	pack Manicotti Shells
  3	cups shredded Mozzarella Cheese - on top
  2	packages grated parmesan (approximately 1 ½ cups)
  1	pint Ricotta cheese (15 oz package)
  1	quart Spaghetti Sauce
  1	egg
  	Basil, Parsley, Oregano - Sprinkle in sauce.
  	
  Mix 3 cups Mozzarella ; ½ of parmesan, all ricotta, 1 egg, sprinkle spices and mix well.

  Stuff shells; put small amount of sauce in bottom of pan.  Lay shells in 9” x 12” pan.  Cover with spaghetti sauce, top with remaining cheese.  Bake covered 45 minutes @ 375.  Uncover and brown top. 

  Carolyn Rowland, March 17, 2002


name: Meat Loaf 1
content:
  ﻿Meat Loaf (Microwave)

  1         pound ground beef
  1	8 ounce can tomato sauce
  1	5.3 ounce can evaporated milk
  1	egg
  1          cup bread crumbs (4 slices microwave)
  1          medium onion, finely chopped
  1	teaspoon salt
  ¼	teaspoon pepper
   2         slices bacon (optional)
  Add Piquant sauce to top before cooking.

  Mix together all ingredients, except bacon.  Pat into 9 x 5 x 2 inch loaf dish.  Top with Bacon Slices. I also add bell pepper rings on top.
  Spread Piquant Sauce on top of meat loaf.  

  Piquant Sauce

  1	teaspoon dry mustard
  ¾	cup ketchup
  5`	Tablespoons brown sugar

  Mix all Piquant Sauce ingredients together and spread on top.

  Cook in Microwave oven on Full Power for 14 to 15 minutes or until temperature of 160 degrees F is reached.*  Or cook in oven @350 for 45 minutes to an hour.

  *This meat loaf makes a good sandwich filling when chipped.
  *Use the Automatic Temperature Control System to cook to 160 degrees F, if your oven has this feature.

  December 2, 2002 – Glenda Keil
  (Recipe from Amana Radarange Microwave oven Cookbook) 1980


name: Meat Loaf
content:
  ﻿Meat Loaf (Microwave)

  1   pound ground beef
  1	8 ounce can tomato sauce
  1	5.3 ounce can evaporated milk
  1	egg
      1 cup bread crumbs (4 slices microwave)
      1 medium onion, finely chopped
  1	teaspoon salt
  ¼	teaspoon pepper
      2 slices bacon (optional)
  Add Piquant sauce to top before cooking.

      1. Mix together all ingredients, except bacon.  Pat into 9 x 5 x 2 inch loaf dish.  Top with Bacon Slices. I also add bell pepper rings on top.
      2. Spread Piquant Sauce on top of meat loaf.  

  Piquant Sauce

      1 teaspoon dry mustard
  ¾	cup ketchup
      5 Tablespoons brown sugar

  Mix all Piquant Sauce ingredients together and spread on top.

      3. Cook in Microwave oven on Full Power for 14 to 15 minutes or until temperature of 160 degrees F is reached.*  Or cook in oven @350 for 45 minutes to an hour.

  *This meat loaf makes a good sandwich filling when chipped.
  *Use the Automatic Temperature Control System to cook to 160 degrees F, if your oven has this feature.

  December 2, 2002 – Glenda Keil
  (Recipe from Amana Radarange Microwave oven Cookbook) 1980


name: Mexican Dip Recipes
content:
  ﻿
  Mexican Dips – Page 1
  Ingredients:
  1 can (16 ounce size) refried beans
  1 package Mexican rice mix (optional)
  1 cup sour cream
  1/2 cup mayonnaise
  2 avocados
  1 large tomato
  1/2 cup chunky salsa
  1 cup shredded cheese, such as Monterey jack
  1 small can sliced black olives
  1/2 cup chopped yellow onion
  1/4 cup chopped green onion
  1 packet taco seasoning
  Directions:
  For layer 1, spread refried beans on a circular serving dish 10-12 inches in diameter with a small lip. Spread cooked rice over beans (optional) for layer 2. Mix together sour cream, mayonnaise and taco seasoning; spread over refried beans (layer 3). 

  Pit avocados, chop and mash; spread over sour cream/mayo mixture (layer 4). Chop tomato and stir together with salsa; spread on top of avocados (layer 5). 

  Sprinkle cheese on top of tomatoes (layer 6). Drain can of black olives; scatter olives on top of cheese (layer 7). Chop yellow and green onion; sprinkle on top of cheese and black olives (layer 8). 

  Serve with tortilla chips.
  This recipe from CD Kitchen for 8-Layer Mexican Chip Dip serves/makes 6
  Ingredients:
  1 package (1.25 oz size) taco seasoning mix
  1 pound ground beef
  3/4 cup water
  1 can (16 oz. size) refried beans
  1/2 cup grated cheddar cheese
  1 can (2.25 oz. size) sliced ripe olives, drained
  Page 2
  1 medium tomato, chopped
  1 large avocado, mashed
  1/2 cup sour cream
  3/4 cup salsa
  1/4 cup thinly sliced green onions
  Tortilla chips
  Turn this recipe into a puzzle! [click] 
   

  Directions:
  In medium skillet, prepare taco mix with ground beef and water according to package directions. Add refried beans and heat 5 minutes. 

  In 1-quart bowl (glass makes a nice presentation!), spread beef and bean mixture. Layer remaining ingredients except tortilla chips in order given above. Serve with tortilla chips for dipping.
  This recipe from CDKitchen for Eight Layer Fiesta Dip serves/makes 14
  Recipe ID: 61082
  Ingredients:
  2 pounds lean ground beef
  1 jar (16 ounce size) taco sauce
  1 container (16 ounce) sour cream
  1 package (8 ounce) cream cheese, softened
  1 package (1 ounce) taco seasoning mix
  1 package (16 ounce) shredded Cheddar cheese
  1 cup shredded lettuce
  1 tomato, cubed
  2 green onions, sliced
  1 can (2 ounce size) sliced black olives, drained
  Directions:
  Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside. 

  In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture Page 3
  into a medium serving dish. 

  Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.
  This recipe from CDKitchen for Fantastic Mexican Dip serves/makes 14
                 Ingredients
      • 1 (9 ounce) can bean dip
      • 1 (6 ounce) container guacamole
      • 12 ounces sour cream
      • 1 (1 ounce) package taco seasoning mix
      • 1 (8 ounce) package shredded Cheddar cheese
      • 1 jalapeno pepper, seeded and diced
      • 1 tomato, chopped
                 Directions
      1. In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes. 
      2. In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes. 


name: Mint (Easy) Chocolate chip Ice Cream
content:
  ﻿Mint Chocolate Chip Ice Cream

  Two Quarts						One & one half (1 ½) Quarts	
  2 cups 2% milk					1 ½ cups 2% milk
  2 cups heavy cream				1 ½ cups heavy cream 
  1 cup sugar						¾ cup sugar				
  ½ teaspoon salt					3/8 teaspoon
  1 teaspoon vanilla extract				¾ teaspoon
  1 teaspoon peppermint extract			¾ teaspoon
  3 drops green food coloring			2 drops green food coloring
  1 cup miniature semisweet chocolate chips	¾ cups chocolate chips

  Directions:
      1. In a large bowl, stir together the milk, cream, sugar, salt vanilla extract and peppermint extract until the sugar has dissolved.  Color to your liking with the green food coloring.
      2. Pour the mixture into an ice cream maker, and freeze according to manufacturer’s instructions.  After about 10 minutes into the freezing, add the chocolate chips.  After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

  Recipe from allrecipes.com
  July 27, 2010


name: Mississippi Mud
content:
  ﻿Mississippi Mud


  2	sticks butter
  ½ 	cup Cocoa
  4	Eggs beaten
  1 ½ 	cup plain flour 
  2	cups granulated sugar
  1 ½ 	cups pecans chopped
  	dash salt
  1	package miniature marshmallows

  Melt butter; add cocoa, eggs, sugar, flour, pecans and salt to butter.  Bake 30 minutes at 350 degrees in regular 2” bread pan.  While hot spread marshmallows on top.  Let cool 30 minutes.

  Mix together:
  1	stick butter
  1	pound powdered sugar
  ½	cup milk
  1/3	cup cocoa
  1	teaspoon vanilla

  Spread this over marshmallow.  Let set in pan overnight in refrigerator, cut in squares and serve.

  Glenda Keil - T E L Sunday School Class


name: Mrs. Dull Pound Cake
content:
  ﻿Mrs. Dull Pound Cake

  4 cups flour
  2 cups sugar
  1 cup creamy butter (1/2 lb)
  1 scant cup water or sweet milk
  6 eggs
  ½ tablespoon vanilla
  ½ tablespoon extract lemon
  2 tablespoon baking powder


  Bake 1 ½ hours at 325 degrees.



  From Audrey Ward’s old collected recipes 


name: Mrs. Salmon_s Cake
content:
  ﻿Mrs. Salmon’s Cake

  4 eggs
  3 ½ cups flour (plain)
  1 cup buttermilk
  ½ teaspoon soda
  ¾ teaspoon salt
  1 cup shortening
  1 teaspoon vanilla
  ½ teaspoon baking powder


  No Instructions 



  ****
  From Audrey Ward’s old collected recipes 


name: Nachos
content:
  ﻿Nachos 

  White Corn Tortilla Chips
  ¾ pound ground beef
  ½ bell pepper
  ½ onion
  Black olives
  Tostito’s Salsa Con Queso (Medium)(Cheese)
  Salsa – Mild (Tomato)
  Sour Cream
  McCormick mild Taco seasoning- optional
  Shredded Mexican four chesses 


      1. Layer Tortilla Chips on bottom of flat pan.
      2. Chop onions and bell pepper in large pieces, sauté in olive oil. Drain on paper towel.
      3. Brown ground beef.  Add ½ cup of water and about ¼ of pack of taco sauce, simmer until most or water is gone.  You don’t have to use this but Don thinks it makes it better.
      4. Spread ground beef on top of chips, follow with onions, bell pepper, chopped olives.
      5. Pour Cheese Salsa on top, maybe half jar.
      6. Sprinkle shredded cheese on top.
      7. Brown in oven until heated through and chips start to brown a little on edges.
      8. Serve with tomato salsa in desired, chopped tomatoes, sour cream.  
      9. Don’t have cholesterol checked for several weeks. 


  Created in Glenda Keil’s kitchen – January 15, 2007


name: Nestle Toll House Milk Cocholate Morsel Cookies Halved
content:
  ﻿Nestle Toll House Milk Chocolate Morsel Cookies
  Halved

  1 1/8  cups all-purpose flour
  1/2	teaspoon baking soda
  1/2	teaspoon salt
  1/2	cup (1 sticks) butter, softened
  3/8	cup granulated sugar
  3/8	cup packed brown sugar
  1/2	teaspoon vanilla extract
  1	eggs
  1 3/8  c (11.5 ounce package Nestle Toll House Milk Chocolate Morsels
  1/2	cup chopped nuts

  Directions:
      1. Preheat oven to 375 degrees (350 degrees on special pan)
      2. Combine flour, baking soda, and salt in small bowl.
      3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl.
      4. Add eggs one at a time, beating well after each addition.
      5. Gradually beat in flour mixture.
      6. Stir in morsels and nuts.
      7. Drop by rounded tablespoon onto ungreased backing sheets.
      8. Bake 9 to 11 minutes or until golden brown.
      9. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  Makes about 2 1/2 dozen.

  From Package Nestle Milk Chocolate Morsels (Real Milk Chocolate)
  Glenda Keil April 13, 2000


name: Nestle Toll House Milk Cocholate Morsel Cookies
content:
  ﻿Nestle Toll House Milk Chocolate Morsel Cookies

  2 ¼	cups all-purpose flour
  1	teaspoon baking soda
  1	teaspoon salt
  1	cup (2 sticks) butter, softened
  ¾	cup granulated sugar
  ¾	cup packed brown sugar
  1	teaspoon vanilla extract
  2	eggs
  1 ¾ c (11.5 ounce package Nestle Toll House Milk Chocolate Morsels
  1	cup chopped nuts

  Directions:
      1. Preheat oven to 375 degrees (350 degrees on special pan)
      2. Combine flour, baking soda, and salt in small bowl.
      3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl.
      4. Add eggs one at a time, beating well after each addition.
      5. Gradually beat in flour mixture.
      6. Stir in morsels and nuts.
      7. Drop by rounded tablespoon onto ungreased backing sheets.
      8. Bake 9 to 11 minutes or until golden brown.
      9. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  Makes about 5 dozen.

  From Package Nestle Milk Chocolate Morsels (Real Milk Chocolate)
  Glenda Keil April 13, 2000


name: New England Fish Chowder
content:
  ﻿
  New England Fish Chowder
  INGREDIENTS:
      • 1 Tbsp olive oil
      • 1 teaspoon butter
      • 2 medium yellow onions, chopped (about 2 cups)
      • 1/2 cup dry white wine (optional)
      • 3 large Yukon Gold potatoes (about 1 1/4 pounds), peeled, cut into 3/4-inch cubes
      • 2 cups clam juice (two small bottles)
      • 1 bay leaf
      • 1 Tbsp fresh thyme, or 1 teaspoon dried thyme
      • 1 1/2 teaspoon salt (Use less salt)
      • 1/4 teaspoon freshly ground black pepper
      • 1 teaspoon Old Bay (I used ½ teaspoon Old Bay)
      •  (optional, can use a little paprika and a dash of cayenne)
      •  1 1/2 to 2 lbs cod*, or other firm white fish, pin bones removed,
      •  Fillets, cut into 2-inch pieces
      • 1 1/2 cups heavy cream
      • 2 Tbsp chopped fresh parsley
      • I added: 10 to 12 shrimp and crab meat
  METHOD
  1 Heat oil and butter in the bottom of a large pot (6-qt) on medium heat. Add the onions and cook until softened, about 5 minutes. Add the wine, if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add 1/4 cup of water with the clam juice.)
  2 Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay spice. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.) Lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes.  
  3 In a separate pot, heat the cream until steamy (not boiling).
  4 Add the fish to the pot of potatoes and add the heated cream. Return to the stove. Cook on low heat, uncovered, until the fish is just cooked through, about 10 minutes. Keep your eye on the heat! If you are using straight heavy cream you should be more easily able to avoid curdling, even if the soup starts to boil. But if you are substituting light cream, half and half, or milk, the mixture will likely curdle if it gets near boiling point (one of the reasons I like using straight heavy cream). Keep the temperature so that it barely gets steamy, but not simmering. When the fish is just cooked through, remove from heat.
  Mix in the parsley. The flavors will improve if the soup rests 30 minutes before serving.
  Serve with crusty bread or oyster crackers (not for gluten-free version).
  Serves 6.


name: Nut Date Cake
content:
  ﻿Nut Date Cake

  2 lbs nuts
  2 boxes dates
  1 cup sugar
  1 cup flour
  4 eggs separated and beat
  1 teaspoon salt
  1 teaspoon baking powder – ( Mix together juice of 1 lemon)
  1 stick butter 
  3 sticks pineapple
  ½ lb cherries


  Cream butter sugar and egg yolks.  Beat whites separate.  Add flour lemon juice and salt.  Fold in whites and then add dates, nuts, and fruit alternately rolled in flour.  Bake at 275 or 300 degrees about 2 hours.


  ****
  From Audrey Ward’s old collected recipes 


name: ORANGE MARMALADE
content:
  ﻿ORANGE MARMALADE








  4
  Oranges - Measure 4 Cups prepared fruit


  2
  Lemons






  2 1/2 Cups
  Water






  1/8 Teaspoon
  Baking Soda





  6 1/2 Cups
  Sugar






  1 Box
  SURE.JELL Fruit Pectin












  1.  Prepare the fruit.
   - COOK IN 6 TO 8 QUART SAUCEPAN.

  A.)  Remove rind in quarters from 4  oranges and 2 lemons.


  B.)  Trim off and discard half the white membrane from the rinds.

  C.)  Cut rind into thin slivers or chop or grind.



  D.)  Combine rinds & 2 1/2 cups water and 1/8 tsp. baking soda in saucepan.
  E.)  Bring to boil, Cover and simmer 20 minutes, stirring occasionally.

  F.)  Dice the fruit.






  G.)  Add the fruit and juice.






  H.)  Cover and simmer 10 minutes longer.




















  A.)  Measure sugar and set aside.





  B.)  Mix fruit pectin into fruit in saucepan.




  C.)  Place over  high heat and stir until mixture comes to a full boil. 

  Immediately add all sugar and stir.  





  D.)  Bring to a full rolling boil and boil hard 1 minute, stirring constantly.  
  E.)  Remove from heat and skim off foam with metal spoon.


  F.)  Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops.








  Ann Mobley  6-Feb-85


name: Oatmeal Cookies
content:
  ﻿Oatmeal Cookies

  1	cup (2 sticks Butter) softened
  1	cup firmly packed brown sugar
  ½	cup granulated sugar
  2	eggs
  1	teaspoon vanilla
  1 ½	cups all-purpose flour
  1	teaspoon baking soda
  1	teaspoon cinnamon
  ½	teaspoon salt (optional)
  3	cups Quaker Oats (quick or old fashioned, uncooked)
  1	cup nuts

  Heat oven to 350 degrees.
  Beat together margarine and sugars until creamy.
  Add eggs and vanilla; beat well.
  Add combined flour, baking soda, cinnamon and salt; mix well.
  Stir in oats and nuts; mix well.
  Drop by rounded tablespoonfuls onto ungreased cookie sheet.
  Bake 10 to 12 minutes or until golden brown.
  Cool 1 minute on cookie sheet; remove to wire rack.
  Makes about 4 dozen. 

  Bar Cookies:  Bake 30 to 35 minutes in ungreased 13 x 9 inch metal baking pan.

  From Quakers Oats box - Vanishing Oatmeal Raisin Cookies - I substituted nuts for raisins.


  Glenda’s Kitchen April 13, 2000	


name: Omelets Your Way
content:
  ﻿Omelets Your Way

  Have you ever heard of this? (This works great).  Good for when all of your family is together and no one has to wait for their special omelet).

  Have guests write their name on a quart-size zip-lock freezer bag with permanent marker.  Crack 2 eggs (Large or Extra large) into the bag (not more than 2) shake to combine them.

  Put out a variety of ingredients such as; cheeses, ham, onion, green pepper, tomato, hash browns, salsa, mushrooms, etc.  Each guest adds prepared ingredients of choice into their bag and then zip it up. 

  Place the bags into rolling boiling water for exactly 13 minutes.  You can usually cook 6 to 8 omelets in a large pot.  For more make another pot of boiling water.  Open the bags, the omelet will roll out easily.  Be prepared for everyone to be amazed.  

  Nice to serve with fresh fruit or toast.  Everyone gets involved in the process and what a great conversation piece.

  P.S.  Quote from on lady, “I tried it this weekend and mixed mine into a bowl before putting into a bag, I also added salt, pepper and a little milk and a tiny sliver of butter.  Since I had added so many ingredients, ours took 15 minutes to get done, and I was amazed as to how large and fluffy they turned out.  It will be a staple in our house now for making omelets.  A friend used sandwich bags which melted, so use quart freezer bags.” 


  From the kitchen of  our good friends - Stan & Martha Weber
  Date July 3, 2008


name: Omelets Your Way123
content:
  ﻿Omelets Your Way

  Have you ever heard of this? (This works great).  Good for when all of your family is together and no one has to wait for their special omelet).

      1. Have guests write their name on a quart-size zip-lock freezer bag with permanent marker.  

      2. Crack 2 eggs (Large or Extra large) into the bag (not more than 2) shake to combine them.

      3. Put out a variety of ingredients such as; cheeses, ham, onion, green pepper, tomato, hash browns, salsa, mushrooms, etc.  Each guest adds prepared ingredients of choice into their bag and then zip it up. 

      4. Place the bags into rolling boiling water for exactly 13 minutes.  You can usually cook 6 to 8 omelets in a large pot.  For more make another pot of boiling water.  

      5. Open the bags, the omelet will roll out easily.  Be prepared for everyone to be amazed.  

  Nice to serve with fresh fruit or toast.  Everyone gets involved in the process and what a great conversation piece.

  P.S.  Quote from on lady, “I tried it this weekend and mixed mine into a bowl before putting into a bag, I also added salt, pepper and a little milk and a tiny sliver of butter.  Since I had added so many ingredients, ours took 15 minutes to get done, and I was amazed as to how large and fluffy they turned out.  It will be a staple in our house now for making omelets.  A friend used sandwich bags which melted, so use quart freezer bags.” 


  From the kitchen of  our good friends - Stan & Martha Weber
  Date July 3, 2008


name: One Egg Cake
content:
  ﻿One Egg Cake

  2 cups flour
  ¼ teaspoon salt
  1 cup sugar
  2 Tablespoons Baking powder
  4 tablespoons butter
  ¾ cup milk
  1 egg separated (I added)
  1 teaspoon vanilla


  Mix dry ingredients and then add liquid mixture.  Bake 275 degrees for 25 minutes.



  From Audrey Ward’s old collected recipes 


name: Orange Balls
content:
  ﻿Orange Balls

  1	Box Vanilla Wafers Crushed
  ¾	Cups Coconut (or 6 oz. Package Frozen)
  ¾	Cups Powdered Sugar
  ½ 	Cup Orange Juice Concentrated (undiluted)

  Mix and form in small balls, roll in powdered sugar & refrigerate.

  Audrey Ward 1980


name: Orange Deligh
content:
  ﻿Orange Delight

  1 box		orange Jell-O
  1 8 oz	Crushed Pineapple
  1 8 oz	Cool Whip
  ½ cup	shredded cheese (cheddar)
  ½ cup 	chopped pecans
  ½ cup 	sugar
  1 cup 	water

  Combine water, sugar, pineapple; bring to a boil; take off heat and dissolve in Jell-o; put in refrigerator to congeal, (beginning stages), fold in Cool Whip, add cheese and nuts congeal.  Keep in refrigerator.

  Faye Hooker


name: Orange Mandarin Jello Salad
content:
  ﻿

  Orange Mandarin Salad 

  1	 Large orange Jell-O 
  1	 Large (15 oz.) can pineapple (crushed & drained) 
  1	 Large can mandarin oranges, drained 
  12 oz. 	cottage cheese 
  16 oz. 	Cool Whip 


  Mix mandarin and pineapple juice and Jell-O in sauce pan. Bring to Boil. Refrigerate. When it begins to set (about 1 hour), add pineapple, mandarin oranges, cottage cheese, and Cool Whip. Serves 12 

  Audrey Ward - November 20, 2001


name: Orange Marmalade 2
content:
  ﻿



  Orange Marmalade

  4 oranges – measure 4 cups prepared fruit
  2 lemons
  2 ½ cups water
  1/8 teaspoon baking soda
  6 1/8 cups sugar
  1 box Sure Jell Fruit Pectin

  1.  Prepare the fruit – Cook in 6 to 8 quart saucepan.
  	A.  Remove rind in quarters from 4 oranges and 2 lemons.
  	B.  Trim off and discard half the white membrane from the rinds.
  	C.  Cut rind into thin slivers or chop or grind.
  D.  Combine rinds & 2 ½ cups water and 1/8 tsp. baking soda in saucepan.
  E.  Bring to boil. Cover and simmer 20 minutes, stirring occasionally.

  . 


name: Orange Pound Cake
content:
  ﻿Orange Pound Cake 

  1	Pkg. Duncan Hines Moist Deluxe Orange Supreme Cake Mix
  1	Pkg. (4 serving size) Vanilla Instant Pudding Mix
  4	eggs
  1	cup sour cream
  1/3	cup oil

  Mix all ingredients with electric mixer for 3 minutes.  Pour into tube pan and bake at 350 degrees for 50 to 60 minutes, or until toothpick inserted in center comes out clean.  Let cook in pan 15 minutes.

  Glaze for Pound Cake

  1	cup sugar 
  1	stick margarine
  ½	cup buttermilk
  ½	teaspoon soda

  Mix together in saucepan, stirring constantly, cook until boils, turn down heat and cook for about 5 to 8 minutes.  Let stand 5 minutes and pour over cake.

  Paulette Crumbley - Cedar Bluff, AL - February 28, 2001

  Cream sugar and Crisco, add eggs one at a time.  Add flour three different times.  Bake at 350 degrees, one hour or one hour ten minutes.

  Evelyn Adams February 12, 1985
  From Ann Mobley’s recipe box, January 2, 2001.


name: Orange Salad
content:
  ﻿Orange Salad

  1 large box orange jello
  1 cup chopped nuts
  ¾ carton cottage cheese
  1 ½ cups diced marshmallow
  ½ pint shipping cream (whipped)


      1. Let Jello almost congeal.
      2. Add other ingredients.
      3. Fold in Cream



  From the kitchen of Judy Duke
  1979


name: Orange Slice Cake _ Sauce
content:
  ﻿Orange Slice Cake

  1 cup butter (2 sticks)
  4 eggs
  2 cups sugar
  3 ½ cups cake flour
  ½ teaspoon soda (dissolved in ½ cup buttermilk)
  ½ teaspoon salt
  1 teaspoon vanilla 
  1 can angle flake coconut
  1 cup chopped dates cut in small pieces
  1 lb orange slices cut in small pieces
  1 cup chopped nuts – pecans

  Orange Sauce

      1. Cream butter and sugar.
      2. Add flour and milk.
      3. Roll dates, orange slices, nuts in 1 cup flour, add coconut, nuts and fruit in batter.
      4. Grease pans and flour.
      5. Cook in tube pan at 250 degrees about 2 ½ or 3 hours.


  1 ½ cups sugar
  2 tablespoons orange rind
  1 cup orange juice.

      1. Cook over low heat until sugar dissolves, then pour over hot cake and let set overnight.


  Recipe from Mother’s recipe box – not name – directions not clear.
  Glenda Keil – January 6, 2007


name: PECAN PIE
content:
  ﻿PECAN PIE

  3	eggs
  ½ 	cup corn light syrup
  2	tablespoons butter
  1	pinch salt
  1	large pie shell unbaked
  ½ 	cup whipping cream
  1	cup sugar
  1	teaspoon vanilla
  1	cup pecans

  Preheat oven to 375 degrees.  Measure all ingredients into a medium mixing bowl and beat on medium speed until well mixed.  Then beat on high speed for 2 or 3 minutes.  Put nuts into bottom of pie shell and pour in filling mix.  Bake for 30 to 40 minutes.  Let cool completely.  This is also a good mini pie recipe.

  January 20, 2002 - New twist to cooking Pecan Pie:  In a sauce pan, place butter, sugar,  salt, vanilla and syrup bring to low boil, keep on low heat to prevent scorching.  Beat eggs and whip cream, add to syrup mixture also add pecans.  Pour into pie shell and cook as normal.  
   
  Recipe from Troy Simms Pecan Company
  December 16, 1999


name: PIMENTO CHEESE
content:
  ﻿PIMENTO CHEESE









   








  1 Pound
  Sharp Cheese






  1 Cup
  Mayonnaise






  1 Tablespoon
  Dry Mustard






  1 Med. Jar
  Pimento






  1 Tablespoon
  Worcestershire Sauce














  Mash Pimento fine with juice, add salt and pepper.  Mix all together

  before adding with cheese.  Shred Cheese and mix together in food 
  chopper.  Chill before serving.























  From the Kitchen of Ann Mobley - 95-July.


name: Pan Fried Fish
content:
  ﻿Pan Fried Fish (Glenda’s)

  2	pieces Grouper or Snapper Filleted 
  3	slices dried bread
  	olive oil
  	salt (optional)
  	
  Soak fish in salt water 30 minutes then rinse.  Dry bread, put in chopper to make fine bread crumbs.   Pat with olive oil, batter fish with bread crumbs.  Cook fish in very small amount of olive oil one or two tablespoon; you can add more when cooking if necessary.  Cook fish on low heat until done.   Serve immediately, add small amount of Dill Butter Sauce.








  Dill Butter Sauce
         2	tablespoons finely chopped onions
         ½	cup dry white wine
         1 ½	tablespoons lemon juice
         ¾ 	cup whipping cream
         1	tablespoon dill weed
         1	cup salted butter, cut into pieces
         
         Combine onions, white wine and lemon juice in saucepan.  Simmer over medium heat until liquid is reduced to 2 tablespoons, stirring constantly.  Stir in whipping cream.  Cook until liquid is reduced to ½ cup, stirring constantly.  Add dill weed; mix well.  Whisk in butter just before serving.  Cook just until heated through stirring constantly.  Do not boil.  Serve with grilled or pan fried fish.
         
         Glenda Keil, August 22, 2001 

    


name: Peanut Butter Cookies
content:
  ﻿Peanut Butter Cookies

  ½ cup	Peanut butter
  ½ cup 	Butter
  ½ cup	Granulated sugar
  ½ cup	Brown sugar
  1		Egg 
  ½ tsp.	Vanilla
  1 ½ cups	Plain flour
  ½ tsp. 	Baking powder
  ½ tsp.	Baking soda
  ¼ tsp.	Salt 

  Beat peanut butter, butter, sugar, egg, and vanilla.  Blend dry ingredients.  Form into 1 inch balls.  Roll in granulated sugar.  Press out with fork and bake for 10 to 12 minutes at 375 degrees.

  Ivis Chipman - April 15, 2001


name: Pear Marmalade
content:
  ﻿Pear Marmalade 

  2 pounds pears 
  2 pounds sugar (4 1/2 cups) 
  1 cup water 
  2 oranges 

  Cut pears into small pieces. Peel and cut oranges into thin slices. Use one half orange peel chopped into small pieces. Mix and cook all together rapidly until thick and transparent and gives jelly test or reaches 220 degrees F. Pour into preheated jars.


  Hope you like this, 
  Faye Hooker, September 15, 2000


name: Pecan Tarts
content:
  ﻿Tarts – Pastry & Filling

  1 cup flour
  3 oz. cream cheese
  1 stick butter


      1. Mix together and make into dough and chill for 1 hour.  Divide into balls and press in muffin tins, add filling.  Bake 20 to 25 minutes at 375 degrees.
      2. 
  Filling for Tarts:

  1 egg beaten
  Pinch of salt
  2 Tablespoons butter
  ¾ cups light brown sugar
  2/3 cups broken pecans
  1 teaspoon vanilla

      1. Beat egg lightly and add other ingredients.
      2. Place pecan piece in pastry.
      3. Pour filling in muffin tin pastry.



  From Mother’s recipe box – don’t know who from, instructions not clear.


name: Pecan or Peanut Brittle
content:
  ﻿Pecan or Peanut Brittle

  2	Cups Pecans or Peanuts		
  1	Cup Sugar				
  ½ 	Cup Karo Syrup Light
  ¼ 	Cup Water
  1	Dash Salt
  ¼	Stick Butter
  1	Teaspoon Baking Soda

  Combine pecans, sugar, syrup, water and salt in pot and bring to boil.  Cook until pecans are browned, and syrup is candy consistency, (check by dropping small amount in water to form soft ball).  Add ¼ stick butter let melt, then add 1 teaspoon baking soda and stir.  Spread quickly out thin on marble or wax paper. 

  Troy Mobley, November 21, 2000


name: Pie Crust - Audrey Fried Pies
content:
  ﻿Pie Crust – Peach Fried Pies

  1 ½ Cups All Purpose Flour
  ½ Teaspoon Salt
  1 Stick Butter
  4 to 5 Tablespoons Cold Water

  I put first 3 ingredients in the food processer and pulsed until butter became about the size of a pea.  Then I added 4 Tablespoons water as it was mixing – added one more Tablespoon because it needed it.  I placed on a floured paper and rolled into a ball and put in refrigerator until it cooled.

  Peach Filling:

  I used a cup of peaches chopped, put small amount of water, boiled until started to thicken, then added corn starch until it was the consistency needed, placed in refrigerator until completely cooled.

  Rolled out crust cut to size of a saucer, placed about a heaping tablespoon of peach filling, folded in half, put egg white around edges between the two halves to make them stick, then pressed with a fork around edges.  Placed in deep fat fryer around 350 to 400 degrees and fried until brown.  Enjoy

  From:  Crust – Audrey Ward over phone August 1, 2016
  Filling I made up. 


name: Pie Crust and Tart Crust-8-18-09
content:
  ﻿Pie Crust One Single Crust (Audrey’s)

  1 ½ Cup Shifted All Purpose flour
  ½ tsp salt
  ½ cup butter
  4 to 5 tablespoons Cold Water

  Mix and roll out.  Make large circles for apple fried pies or use for regular pie crust.


  Audrey Ward – August 18, 2009


name: Pie Crust and Tart Crus
content:
  ﻿Pie Crust and Tart Crust (Audrey’s)

  1 ½ cups self-rising flour
  1/3 cup oil
  Cold water, (enough to make dough stick together)

  Mix and roll out.  Make large circles for apple fried pies or use for regular pie crust.


  Audrey Ward – February 16, 2004


name: Pineapple Angel Lush
content:
  ﻿Pineapple Angel Lush

  ½ cup Splenda in Pineapple
  1 – 20 ounce can crushed pineapple (Wal Mart brand)
  1 – Small box sugar free vanilla Jello Instant Pudding
  1 ½ cups Cool Whip
  Angel Food Cake


      1. Cut up slices of cake thin
      2. Combine pineapple, Splenda, and instant pudding, stir all together.  Add Cool Whip and stir again.
      3. Take a medium bowl and cover bottom with mix.  Put a layer of cake on top, add another layer of mix, add cake, add mix and cake until all of mix is used up.  Cover top with Cool Whip.
      4. Put in refrigerator.
      5. Eat and enjoy



  From the kitchen of Audrey Ward


name: Pineapple Cake Half - Mother
content:
  ﻿Pineapple Cake – Mother’s (Half)

  Icing:
  1  	Large can crushed Pineapple
  ½ 	Cup Sugar

  Mix together and let sit while you cook cake.  Squeeze out real dry before adding to other ingredients.

  1 	Cup Sugar
  3 	Egg Yolks
  1 	Sticks Butter (at room temperature)
  1 	Cup can cream (evaporated milk)
  ½ 	Tablespoon Vanilla

  Cook stirring constantly.  Boil 8 to 10 minutes.  Cool and add dry (squeezed) pineapple.

  Cake:
  1 	Cups sugar
  1 	Sticks butter
  (mix sugar and butter)
  2 	Whole eggs
  1 ½ 	Cups self rising flour
  ½ -  	Cup buttermilk
  ½ - 	Tsp. vanilla


  Cook as sheet cake.  Cook at 375 degrees 25 minutes.

  From Kitchen of Mother (Ann Mobley) via telephone from Audrey.
  January 8, 2001


name: Pineapple Cake Half
content:
  ﻿Pineapple Cake

  Icing:
  1  	Large cans crushed Pineapple
  ½ 	Cup Sugar

  Mix together and let sit while you cook cake.  Squeeze out real dry before adding to other ingredients.

  1 	Cups Sugar
  3 	Egg Yolks
  1 	Sticks Butter (at room temperature)
  1 	Cups can cream (evaporated milk)
  ½ 	Tablespoon Vanilla

  Cook stirring constantly.  Boil 8 to 10 minutes.  Cool and add dry (squeezed) pineapple.

  Cake:
  1 	Cups sugar
  1 	Sticks butter
  (mix sugar and butter)
  2 	Whole eggs
  1 ½ 	Cups self rising flour
  ½ -  	Cup buttermilk
  ½ - 	Tsp. vanilla


  Cook as sheet cake.  Cook at 375 degrees 25 minutes.

  From Kitchen of Mother (Ann Mobley) via telephone from Audrey.
  January 8, 2001


name: Pineapple Cake Mi
content:
  ﻿Pineapple Cake Mix


  1	Yellow cake mix
  1	11 oz. can Mandarin oranges (do not drain)
  4	Eggs
  ¾	cup Vegetable oil

  Beat all ingredients together.  Bake @ 350 degrees, 30 minutes in 
  9” x 13” pan.

  Frosting (When cook)
  1	Regular size can crushed pineapple (do not drain)
  1	small box Vanilla Instant pudding
  1	12 oz. Cool Whip


name: Pineapple Cake
content:
  ﻿Pineapple Cake (unknown)


  1	Yellow cake mix
  1	11 oz. can Mandarin oranges (do not drain)
  4	Eggs
  ¾	cup Vegetable oil

  Beat all ingredients together.  Bake @ 350 degrees, 30 minutes in 
  9” x 13” pan.

  Frosting (When cook)
  1	Regular size can crushed pineapple (do not drain)
  1	small box Vanilla Instant pudding
  1	12 oz. Cool Whip


name: Pineapple Casserole
content:
  ﻿Pineapple Casserole

  2 small cans crushed pineapple
  5 Tablespoons pineapple juice
  ½ cup flour
  ¾ cup sugar
  1 cup cheddar cheese (grated)
  1 sleeve Ritz Crackers
  1 stick butter


  Grease casserole dish.  On bottom of casserole mix flour and sugar, spread pineapple on top, layer cheese next.  Melt butter and mix with Ritz Crackers and place on top of cheese.  Drizzle pineapple juice on top.  Bake @ 325 degrees for 30 minutes.

  Good with baked ham.

  Faye Hooker
  December 21, 2005


name: Pineapple Upside Down Cake
content:
  ﻿Pineapple Upside Down Cake

  1/3 cup butter
  1 cup brown sugar
  7 slices canned pineapple drained
  7 maraschino cherries 



  Melt butter and add brown sugar.  Stir until sugar is dissolved.  Put cherries and pineapple in bottom of pan in brown sugar mixture.
  (How long do you cook this and what temperature?)



  ****
  From Audrey Ward’s old collected recipes 


name: Pork Tenderlion
content:
  ﻿Pork Tenderloin

  Pork Tenderloin
  Bacon
  Beef  or chicken stock or Demi Glaze
  One small onion chopped fine or shallot


      1. Cut  tenderloin across in 1 ½   inch pieces.  
      2. Wrap bacon around and hold with toothpick.  
      3. Fry slice of bacon in pan. Chop onions and sauté in pan until brown.  
      4. Boil broth until reduced to 1 ½   the amount.  
      5. Add onions.  
      6. Brown Tenderloin on top and bottom until lightly browned.  
      7. Deglaze frying pan with broth (original recipe calls for red wine).  Pour in reduced broth.  Or – use 2 bouillon cubes and cup of water.
      8. Cook Tenderloin in preheated oven about 10 minutes.  
      9. Pour sauce over top when serving.

  Preheat oven to 400.




    
  August 7, 2011
  From Glenda’s Kitchen
  Note:  Got recipe from Food network, Five Ingredients.  Very good.


name: Pork Tenderloin Grilled
content:
  ﻿Grilled Pork Tenderloin
  Recipe courtesy Alton Brown, 2009
  Prep Time:
  20 min
  Inactive Prep Time:
  6 hr 0 min
  Cook Time:
  15 min
  Level:
  Easy
  Serves:
  4 servings

  Ingredients
  1 whole pork tenderloin, approximately 1 pound
  1 lime, zest finely grated
  1/2 cup freshly squeezed lime juice
  1/4 cup honey
  1 1/2 teaspoons kosher salt
  1/2 teaspoon garlic powder
  1 chipotle chile pepper in adobo sauce
  1 teaspoon vegetable oil
  1 tablespoon chopped fresh cilantro leaves
  Directions
  Trim the pork tenderloin of any excess fat and silver skin.
  Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
  Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
  Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
  Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
  Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.
  SERVES 4
  Calories: 200
  Total Fat: 5 grams
  Saturated Fat: 1 grams
  Protein: 24 grams
  Total carbohydrates: 15 grams
  Sugar: 12 grams
  Fiber: 0 grams
  Cholesterol: 74 milligrams
  Sodium: 600 milligrams


name: Pound Cake (Mothers)
content:
  ﻿Pound Cake 

  2	Cups sugar
  2	cups plain flour
  1	cup shortening
  6 or 7 eggs
  1 ½ 	teaspoon vanilla

  Cream sugar and shortening.  Sift flour three times.  Add one egg at a time alternately with flour.

  Bake at 350 degrees for about 1 ¼ hours.

  From the kitchen of Ann Mobley - (Recipe from Mrs. Ross at the box factory).  1969.
  January 16, 2001


name: Pound Cake (Confectioners Sugar)
content:
  ﻿Pound Cake (Confectioners Sugar)

  1 box powder sugar
  1 box flour (measured by the powder sugar box)
  6 eggs
  2 Tablespoons vanilla (tablespoons or teaspoons?)
  3 sticks oleo


  Cream oleo thoroughly.  Gradually add sugar and continue to cream.  Add 3 eggs (one at a time).  Beat after each egg.  Add half of flour and mix.  Add other three eggs (one at a time).  Add remainder of flour.  Add vanilla.  Bake in greased tub cake pan at 325 degrees for 2 hours.



  ****
  From Audrey Ward’s old collected recipes 


name: Pound Cake
content:
  ﻿Pound Cake (Lemon)

  1 ½ 	cups Crisco
  3	cups sugar
  3	cups plain flour sifted
  9	eggs
  4	tablespoons lemon juice
  2	teaspoons lemon flavoring

  Cream sugar and Crisco, add eggs one at a time.  Add flour three different times.  Bake at 350 degrees, one hour or one hour ten minutes.

  Evelyn Adams February 12, 1985
  From Ann Mobley’s recipe box, January 2, 2001.


name: Pumpkin Roll
content:
  ﻿Pumpkin Roll
   
  3 eggs
  1 cup sugar
  2/3 cups pumpkin
  1 tsp. lemon juice
  1 cup chopped nuts
  3/4 cups flour (self rising)
  1 tsp. cinnamon
  1/2 teaspoon nutmeg
  1/2 tsp. ginger
   
  Beat eggs 5 minutes.  
  Add sugar and beat, 
  Add pumpkin and lemon juice and beat.  
  Add flour and spices.
  Spread in a greased and floured jelly roll pan.
  Sprinkle with chopped nuts. 
   
  Bake 15 minutes in a 375 degree oven.  Spread on a cloth, (nut side up), that has been sprinkled heavy with powder sugar and roll up in the cloth.  Cool and unroll.  Spread with filling and roll back up.
  Slice to serve.
   
  Filling
   
  1 cup powder sugar 
  8 ounces cream cheese
  4 Tablespoon Butter
  1/2 tsp. vanilla

  Mix till smooth with mixer and spread on cake.
   
  Bake in a 15 X 10 X 1 inch pan.

  Audrey Ward – December 11, 2003
   


name: Punch Bowl Cake
content:
  ﻿Punch Bowl Cake

  Duncan Hines Yellow Cake Mix.
  3 small packages Instant Vanilla Pudding
  1 Can Cherry Pie Filling
  1 Large can Crushed Pineapple (you can add 1 small can in addition to large can)
  1 Large Cool Whip (Extra Large)
  Chopped Nuts


      1. Let Cake Cool, crumble ½ of cake in punch bow.
      2. Prepare Instant Vanilla Pudding according to directions on package.
      3. Add about ¾ of prepared pudding mix.
      4. Crumble remaining cake for next layer.
      5. Add rest of pudding mixture.
      6. Add Pineapple.
      7. Spread Cherry Pie filling over pineapple.
      8. Spread Cool Whip for icing.
      9. Garnish with chopped nuts.

  The more pudding mix, pineapple & Cherry pie filling you use the better it makes the cake – And the “Gooodes” the better to me – More calories the better.  Hope you enjoy this as much as me and my family do. (Note from Maudelia (?) – Couldn’t read name on recipe and I forgot who gave it to me.

  From the kitchen of Glenda 
  October 12, 1984 (submitted Jan. 2, 2007)


name: Quick Shrimp Bisque
content:
  ﻿Quick Shrimp Bisque

  2	tablespoons (1/4 stick) butter
  ¾	cup chopped onion
  1 ¾ 	cups bottled clam juice
  3	tablespoons long-grain white rice
  12	ounces cooked peeled de-veined medium shrimp (we sauté our shrimp and scallops )
  (We used ½ shrimp and ½ scallops)

  3	tablespoons tomato paste
  1/8	teaspoon (or more) cayenne pepper
  1 ¼	cups half and half

      1. Melt butter in heavy medium saucepan over medium heat.  
      2. Add onion and sauté until tender, about 4 minutes.  
      3. Add clam juice and rice and bring to boil.  Reduce heat to low, cover and simmer until rice is tender, about 15 minutes.  
      4. Mix in shrimp.  
      5. Cover and simmer until shrimp are heated through, about 1 minute.  Set aside 6 shrimp for garnish.
      6. Working in batches, puree soup with remaining shrimp in blender until smooth.  
      7. Return soup to same saucepan.  
      8. Whisk in tomato paste and 1/8 teaspoon cayenne pepper.  
      9. Gradually whisk in half and half.  
      10. Bring soup to simmer.  
      11. Season soup to taste with salt and pepper.

  Ladle soup into bowls.  Garnish with reserved shrimp.  Sprinkle with additional cayenne pepper, if desired, and serve.

  From the kitchen of Don & Glenda Keil - April 16, 2003
  Taken in part from Bon Appetit February 1997


name: Ribs
content:
  ﻿Ribs (Glenda’s Original Recipe)

  1	Rack baby ribs
  1	Coke
  1	Browning Bag
  	Honey Barbeque Sauce
  	Tenderizer

      1. Marinate Ribs in Browning Bag with Coke, I like to do overnight.
      2. Take Ribs out of bag and sprinkle with Tenderizer, let stand about 20 minutes.
      3. Put back in Browning Bag with Coke and cook in oven at 250 degrees for about 2 ½ hours, until you can see meat is separating from bone.  
      4. Take out of bag when done, discard coke, spread ribs with barbeque sauce and brown on grill or in oven.

  Original recipe of Glenda Keil
  June 18, 2004


name: Roasted Cauliflower and Kale Soup
content:
  ﻿
  Roasted Cauliflower and Kale Soup

  This soup recipe does not make you feel like you are missing out on anything.  While the soup is all vegetables, roasting the cauliflower and garlic give it a whole new flavor than your usual vegetable soup.  Pureeing everything gives the soup a creamy texture and the garlic flavor permeates. 
  Ingredients
      • 1 Medium Head Cauliflower (roughly chopped)
      • Bunch of Kale (Baby if you can find it)
      • 1 Onion (whole Sauté) in Microwave
      • Several stalks of Celery chopped – sauté in pan.
      • Cloves Garlic Optional (I don’t use)
      • 1 to 2 Tablespoons Butter &Olive Oil (I used coconut oil)
      • 2 -14 Ounce Cans Chicken Broth*
      • Kosher Salt
      • Fresh Ground Black Pepper
  Directions:
      1. Preheat oven to 425 degrees Fahrenheit.
      2. Spread chopped cauliflower on baking sheet. Drizzle olive oil and mix well to thoroughly coat.  Sprinkle with kosher salt.
      3. Roast in oven for 40-45 minutes.  Watch to keep from burning.
      4. Vegetables should be brown on edges and slightly softened.
      5. Pour roasted vegetables into a saucepan and add chicken broth and fresh ground pepper to taste.
      6. Over medium high heat, heat vegetables and broth until it bubbles.
      7. Using an immersion blender (stick blender), thoroughly puree all contents of the saucepan.  
  *You can also use vegetable stock or broth.  I read a recipe that roasted the Kale, but I was afraid to do that so I sauté in pan.
  From Glenda’s Kitchen and her head; January 28, 2014


name: SAUSAGE STRATA
content:
  ﻿Sausage Strata











  8 Slices
  White Bread (crust off)





  1 Pound
  Sausage







  3/4 Pound
  Grated Cheese






  1 Teaspoon
  Dry Mustard






  1 Teaspoon
  Salt







  1 1/2 Cusps
  Milk







  6 
  Eggs - Beaten


























  Cut bread; layer in shallow casserole, add layer of cheese, bread, then cheese,


  top with browned sausage,  Beat eggs, add milk, salt and seasonings.  Pour


  liquid over casserole.  Let set overnight in refrigerator.  Bake in covered


  casserole (start in cold oven) for 30-4 minutes until don at 350.  May be served


  with fruit or fruit salad and rolls.


















  Jean Snyder 1990


name: SCALLOPPED TOMATOES
content:
  ﻿Scalloped Tomatoes

  1 ½ 	Cups biscuits or toast crumbled
  5 ½ 	Tablespoons butter, melted
  14 	oz. Can Tomatoes
  ¼	Cup brown sugar
  ½	Teaspoon salt
  ¼	Teaspoon basil

  Put bread crumbs into a one quart dish.  Pour butter over the crumbs and toss to coat.  Mix the juice from tomatoes and brown sugar, salt and basil.  Nest the tomatoes down in the bread crumbs and pour the juice mixture over the top.   Bake at 425 degrees for 25 to 30 minutes.  Serves 4


  From the Kitchen of Glenda Keil
  December 16, 1999

  	


name: SPAGHETTI SALAD
content:
  ﻿SPAGHETTI SALAD







  1
  Pound Extra Thin Spaghetti


  2
  Bottle Salad Supreme (dry salad spice)


  16
  Ounces Italian Salad Dressing


  2
  Tomatoes (chopped)



  2
  Cucumbers (Chopped)



  2
  Medium Bell Peppers (chopped)


  2
  Purple Onions (chopped)









  Mix all ingredients.  Let marinate overnight.  Serves Lots.







  From the Kitchen of Carolyn Rowland. 22-JUN-96.


name: SQUASH CASSEROLE
content:
  ﻿Squash Casserole









  1 Pound
  Yellow Squash

   
  8 Oz.
  Sour Cream

  1 Stick
  Butter 



  1 Med.
  Carrot (grated)

  1 Package
  Cornbread  or Herb Stuffing
  1 Med.
  Onion (Chopped & Sauté)
  1 Can
  Cream of Chicken Soup






















  Cook squash and onion until tender, drain and beat with mixer.  Melt
  butter and pour over stuffing mix.  Combine all ingredients and mix
  well, reserving small amount of stuffing for top of casserole.  Bake in
  greased baking dish for 40 minutes at 350 degrees.


  Serves 6 to 8.

  T. E. L. Christmas Party: Used Herb Stuffing & Cream of Chicken Soup.

























  Glenda Keil - 78-July


name: SUGAR FREE CHEESE CAKE
content:
  ﻿Sugar Free Cheese Cake


  2 lb. cream cheese (softened)
  4 eggs
  1 cup Splenda
  1 teaspoon vanilla

  Combine all ingredients.  Beat until smooth.  Butter an 8 or 9 inch pie plate and sprinkle with graham cracker crumbs.  Pour cheese cake into pie plate.  Bake in 325 degree oven for 45 minutes.  Completely cool and chill overnight before serving.  Serve with sliced strawberries.

  Carolyn Rowland
  July 25, 2003


name: SWEET POTATO SOUFFLÉ
content:
  ﻿Sweet Potato Soufflé








  3/4 Stick
  Butter






  1 Cup
  Sugar






  2 Cups
  Marshmallows





  1 Cup
  Cream (Canned)





  1
  Large Can Sweet Potatoes




  2
  Eggs















  Melt Butter and Marshmallows - Mix in Mixer, Potatoes, Eggs, Sugar, and

  Cream.  Pour in melted marshmallows and butter.  Beat until smooth. 

  Pour in Baking Dish.  Bake 15 or 20 Minutes at 400.









  TOPPING








  1 1/2 Sticks
  Butter






  1 Cup
  Brown Sugar





  2 Cups
  Crushed Cornflakes




  1 Cup
  Chopped Nuts














  Melt Butter and Sugar together, then add Crushed Cornflakes and Nuts. 

  Spread on top of Potatoes and Bake 20 Minutes at 400.

  You can add Vanilla, Nutmeg, Cinnamon or any flavor.










  Ann Mobley    18-Feb-81


name: Salmon Patties
content:
  ﻿Salmon Patties










  1    
  Can (16 oz.) Pink Salmon





  1    
  Egg







   1/3
  Cup Chopped Onion





   1/2
  Cup Flour






  1 1/2
  Teaspoons Baking Powder




  1 1/2
  Vegetable Oil






   
   
























  Drain Salmon, reserving 1/2 of liquid.  Mix together salmon, egg, reserved
  liquid, and onion until sticky: stir in flour and baking powder.  Form into small
  patties and fry until brown in hot oil.






















  Jul-95
  Glenda Keil


name: Sausage Hash Brown Casserole
content:
  ﻿Sausage Hash Brown Casserole

  2	lbs. sausage
  2	cups shredded cheese
  1	can 10 ¾ oz. Cream of chicken soup
  1	cup sour cream
  1	8 oz. Container French onion dip
  1	cup chopped onion
  ¼ 	cup each green and red bell pepper
  	salt & pepper to taste
  1	30 oz. package frozen hash brown shredded potatoes (thawed)

  In a skillet cook the sausage until browned.  Drain well.  In a large mixing bowl combine the cheese, chicken soup, sour cream, French onion dip, chopped onion, bell peppers, salt & pepper.  Fold in thawed potatoes.  Mix well.  Spread ½ of the mixture over the bottom of a 9” x 13” greased baking dish.  Spread ½ of the browned sausage over the hash brown mixture.  Repeat layering second ½ of mixture.  Top with remaining sausage.  Bake at 350 degrees for about one hour or until casserole is golden brown.

  From the kitchen of Barbara Bloodworth, Rome, Georgia.
  April 11, 2000


name: Shrimp - Ivis
content:
  ﻿Shrimp - Ivis
  The shrimp recipe we talked about from allrecipes.com
   
  2 	cups butter
  2 	cups olive oil
  3/4 	cup Worcestershire sauce
  6 	Tablespoons black pepper
  4 	lemons sliced
  ½	teaspoon hot pepper sauce
  1 	teaspoon Italian seasoning
  3 	cloves garlic, minced
  1 	teaspoon paprika
  1/4	teaspoon salt
  8	lbs. large shrimp, peeled and deveined
   
  Heat everything except shrimp to simmer, then add shrimp and stir for 5 minutes.  Then place in 450 degree oven for 10 minutes.  I only cooked about 1-1/2 lbs. and used lemon juice instead of lemons.  I used about 1/4 cup of butter and 1/4 cup of olive oil, and more garlic because we like it.

  Ivis Lock – November 19, 2011
   


name: Shrimp Creole
content:
  ﻿SHRIMP CREOLE IN RICE RING


  1 lg. onion, chopped
  1 clove garlic, minced
  4 stalks celery, chopped
  2 tbsp. salad oil
  1 (#2) can tomatoes
  Salt & pepper to taste
  2 bay leaves
  1 sprig thyme
  Dash of Tabasco sauce
  2 lbs. fresh shrimp, cooked & cleaned
  2 c. uncooked rice
  4 qts. boiling water
  1/2 c. melted butter

  Brown onion, garlic and celery in hot oil. Add tomatoes, seasoning and Tabasco sauce. Cook 40 minutes. Remove bay leaves. Cook rice in boiling water (salted); drain and rinse with hot water. Add butter, salt and pepper. Pack firmly in 10" mold. Bake at 350 degrees for 30 minutes. Un-mold and fill with Creole.

  Copied from Cooks.com
  June 29, 2007


name: Shrimp Scampi
content:
  ﻿Shrimp Scampi

  ½ 	cup butter
  ½	cup salad oil
  4	tablespoons parsley, chopped
  2	tablespoons garlic powder
  1	teaspoon salt
  	Dash of cayenne
  4	tablespoons lemon juice
  2	pounds fresh shrimp shelled and divined
  	Lemon wedges

  In a large skillet with metal handle, or heatproof serving dish, melt butter; add oil, half of the parsley, garlic powder, salt, cayenne and lemon juice; mix well.  Add shrimp, tossing gently with butter mixture, arrange in skillet in single layer.  Bake in 400 degree oven for 8-10 minutes.  Sprinkle with remaining parsley and garnish with lemon wedges.  Serves 6-8.

  Sea Island Seasons cookbook 
  Glenda Keil - April 6, 2003


name: Shrimp With Cheese Sauce
content:
  ﻿Shrimp With Cheese Sauce

  Shrimp
  white wine
  lemon juice
  Knorr Four Cheese Sauce
  2 ¼	cups whipping cream or half & half
  Pasta

  Sauté shrimp in butter, oil, white wine and lemon juice, use very light salt, add to Knorr Four Cheese Sauce.  Cheese sauce is too salty, use 1 ½ time amount of milk (not 1 ½ but 2 ¼ cups) use whipping cream or half and half in lieu of milk.  This amount of sauce should cover 6 servings of pasta.  I like to use the frozen mini-cheese ravioli which I cook according to package directions.


name: Shrimp, Mushroom _ Artichoke Casserole
content:
  ﻿Shrimp - Mushroom & Artichoke Casserole


  2 ½ 		tablespoons butter
  ½ lb.		fresh mushrooms, sliced
  1 ½ lb. 	shrimp
  1 can		artichoke hearts
  4 ½ 		tablespoon	flour
  ¾ cup	milk
  ¾ cup	cream
  ½ cup	dry sherry
  1		tablespoon Worcestershire Sauce
  		salt & pepper to taste
  ½ cup	parmesan cheese

  Melt butter, sauté mushrooms.  Boil and shell shrimp.  Layer in two quart casserole and heat.

  Ivis Chipman April 15, 2001


name: Southern Dressing
content:
  ﻿Southern Cornbread Stuffing
  Recipe courtesy Paula Deen
  Prep Time:
  30 min
  Inactive Prep Time:
  --
  Cook Time:
  1 hr 20 min
  Level:
  Easy
  Serves:
  6 to 8 servings

  Ingredients
      • Cornbread, recipe follows
      • 7 slices oven-dried white bread
      • 1 sleeve saltine crackers
      • 8 tablespoons butter
      • 2 cups celery, chopped
      • 1 large onion, chopped
      • 7 cups chicken stock
      • 1 teaspoon salt
      • Freshly ground black pepper
      • 1 teaspoon sage (optional)
      • 1 tablespoon poultry seasoning (optional)
      • 5 eggs, beaten
  Directions
  Preheat oven to 350 degrees F.
  In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
  Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
  Cornbread:
      • 1 cup self-rising cornmeal
      • 1/2 cup self-rising flour
      • 3/4 cup buttermilk
      • 2 eggs
      • 2 tablespoons vegetable oil
  Preheat oven to 350 degrees F.
  Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
  To serve, cut into desired squares and serve with butter.
  Yield: 6 to 8 servings


name: Southern Peach Pie
content:
  ﻿Southern Peach Pie
  Prep Time: 30 min ; Start to Finish: 3 hr 

  Makes: 8 servings  Nutrition Information 
  Fresh peaches never tasted better! An old-fashioned favorite is even better with a lusciously easy berry sauce.

  Crust
  1
  box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
  Filling
  5 1/2
  to 6 cups sliced peeled peaches (8 to 9 medium)
  1
  tablespoon lemon juice
  1
  cup sugar
  1/4
  cup cornstarch
  1/4
  teaspoon ground nutmeg
  1/4
  teaspoon salt
  Sauce
  1/4
  cup sugar
  1
  tablespoon cornstarch
  1
  bag (12 oz) frozen whole raspberries or blackberries, thawed, drained and liquid reserved
  1/2
  teaspoon almond extract







  High Altitude (3500-6500 ft): Bake 45 to 55 minutes. 





  For easier peeling, submerge peaches in boiling water for about 30 seconds; remove with a slotted spoon and transfer to ice water — skins will slide off.


name: Spaghetti Sauce
content:
  ﻿Spaghetti Sauce

  ¼ 	Cup Olive Oil
  4	Large onions, diced
  16 	Pounds Tomatoes, peeled and diced
  2	12 oz Cans Tomato Paste (Salt Free)
  ¼ 	Cup Chopped Parsley
  2	Tablespoon Oregano Leaves
  2	Tablespoon Salt
  ¾	Teaspoons Pepper
  2	Teaspoons Basil
  2	Bay Leaves
  4	Garlic Cloves, minced
  2	Bell Peppers, Halved
  2	Zucchini, ¾” chunks
  1	Mushrooms, 1 pack
    
  In 12 quart Dutch oven, heat olive oil over medium heat, cook onion, zucchini, mushrooms and garlic until tender, stirring frequently.  Add tomatoes and remaining ingredients.  Heat to boiling, reduce heat to medium low, partially cover and cook for two hours.  Discard bay leaves and bell pepper.  Makes 15 pints.

  To can, simmer 30 minutes longer.  Process at 10 pounds pressure for 20 minutes.  In 2003 we tried canning in Water Bath Hot Pack for 45 minutes.

  Don adds fresh sautéed mushrooms and chunked zucchini and freezes in pint zip lock bags.  Good for spaghetti, Lasagna, Shrimp Creole, Manicotti, etc.

  Original recipe from Keith & Joanne Slagg - 1980
  Don & Glenda Keil - July 9, 2001 Modified 2003


name: Spicy Rice
content:
  ﻿Spicy Rice

  ¾	Cup Rice
  1 ½	Cup Water - Cook 20 Minutes
  15 	Pieces Bacon
  2	Tablespoons grease
  1	Medium onion
  2 	Ribs Celery Sliced
  2	Carrots Sliced
  ½ 	Cup Frozen Peas
  ½ 	tsp. Garlic salt
  ¼	tsp. Ground pepper
  ¼	tsp. Black pepper
  ½ 	cup water


  Cook 15 slices bacon, crumble and reserve 2 tablespoons grease.
  Sauté onion, celery and carrots three minutes.  Add peas, rice, garlic salt, ground red pepper, black pepper and water.  Heat 5 minutes, add crumbled bacon and serve.

  From the kitchen of Katy Adams, Milledgeville, Ga., November 15, 2000


name: Spinach Dip II
content:
  ﻿Hot  & Cold Dips

  Guacamole Dip

  ½ cup Hellmann’s Real Mayonnaise
  1 large avocado, peeled, mashed
  1 small tomato chopped
  ¼ cup minced onion
  ¼ cup drained chopped green chilies
  1 Tbsp. lemon juice
  ½ tsp. salt

  Stir all ingredients until well mixed.  Cover; chill.  Makes 2 cups

  Bacon Horseradish Dip

  1 cup Hellmann’s Real Mayonnaise
  1 cup sour cream
  ¼ cup real bacon bits
  ¼ cup prepared horseradish

  Stir all ingredients until well mixed.  Cover; chill.  Makes 2 cups.

  Spinach Dip II

  1 cup Hellmann’s Real Mayonnaise
  1 ½ cups sour cream
  1 pkg. (10 oz) frozen chopped spinach, thawed drained
  1 pkg. (1.4 oz) Knorr vegetable soup and recipe mix
  1 can (8 oz) water chestnuts, drained, chopped (optional)
  3 green onions, chopped

  Stir all ingredients until well mixed. Cover; chill.  Makes 3 cups.

  From Magazine 1988


name: Spinach Stuffed Chicken
content:
  ﻿Spinach Stuffed Chicken
  Carolyn Rowland – May 1, 2005
  Stuffing:
  1 cup cooked, chopped, and drained fresh spinach
  1/2 cup ricotta
  1/2 cup Gorgonzola
  4 slices cooked bacon, crumbled
  Kosher salt and freshly ground black pepper
  1 large egg

  Sauce:
  1/2 cup dry white wine
  1/2 cup homemade chicken stock
  1 tablespoon Dijon mustard
  1 lemon, juiced
  Kosher salt and freshly ground black pepper
  Chopped parsley leaves, for garnish

  Chicken:
  2 (8-ounce) boneless, skinless chicken breast halves
  Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil.  Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.

  Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.

  Make the Chicken: 
  Place each chicken breast between 2 doubled-up sheets of 
  plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the 
  skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more. Transfer the chicken to a cutting board and let rest for 5 minutes.  Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon. Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and serve immediately.


name: Spinach-Stuffed Flounder Filetts
content:
  ﻿Spinach-Stuffed Flounder Fillets
  Easy stuffed flounder fillets are topped with a flavorful tomato-basil sauce. This is a great everyday meal for the family, or make it for a special occasion.
  Ingredients:
      • 1 cup finely chopped onion
      • 1 tablespoon butter
      • 2 pounds flounder fillets
      • 1 pound fresh spinach, cooked and well-drained
      • 1 can (15 ounces) tomato sauce
      • dash garlic powder
      • 1/4 teaspoon dried leaf basil
      • salt and pepper, to taste
  Preparation:
  Preheat oven to 350°.
  In a skillet over medium-low heat, cook the onions in butter until tender. Place a fish fillet on a plate; spread with cooked spinach and sprinkle with some of the cooked onion. Roll up and place in a shallow lightly buttered baking dish, seam-side down. Repeat with remaining fillets.
  Combine tomato sauce with remaining ingredients; spoon over the stuffed fillets. Bake a for about 20 minutes, or until fish flakes easily with a fork.
  Serves 6.


name: Split Pea Soup-Green
content:
  ﻿Green Split Pea Soup

  2 cups dried split peas
  1 cup chopped celery
  1 bay leaf
  2 quarts water
  ½ cup chopped onion
  ¼ teaspoon thyme
  Ham bone
  ½ cup diced carrots
  salt & pepper

  Wash and sort peas, add water.  Bring to a boil; simmer 2 minutes.  Remove from heat cover and let stand one hour.  Add ham bone, vegetables, bay leaf and thyme; heat to boiling.  Reduce heat and simmer 2 ½ to 3 hours or until peas are soft.  Remove bone cut off meat and dice.  If desired, put vegetable mixture through food mill, blender or sieve.  Return meat to soup season to taste with salt and pepper.

  Don Keil
  March 7, 2003


name: Steamed Shrimp - Old Bay
content:
  ﻿OLD BAY® STEAMED SHRIMP WITH COCKTAIL SAUCE


  OLD BAY® Seasoning
  Helping seafood everywhere reach its full flavor potential.

  OLD BAY® Cocktail Sauce
  A familiar party staple starring classic OLD BAY taste.
  This shrimp cocktail is the life of your party, which is why the recipe has been around forever. The zesty flavor has been known to inspire laughter, great conversation and all-around good times. Serves up eight helpings; double the recipe for longer guest lists.
   
  INGREDIENTS
  1/2 cup cider vinegar or beer
  1/2 cup water
  2 tablespoons OLD BAY® Seasoning
  1 pound large shrimp, peeled and deveined, leaving tails on
  1 cup OLD BAY® Cocktail Sauce
   
  DIRECTIONS
  In a medium saucepan, mix vinegar, water and OLD BAY. Bring to boil on medium heat. Gently stir in shrimp, then cover.

  Steam 2 to 3 minutes or just until shrimp turn pink. Drain well.

  Serve immediately or refrigerate until hungry guests arrive. Best served with punchy cocktail sauce and lively conversation.

   


name: Strawberry Pie
content:
  ﻿Strawberry Pie

  1	Pre-cooked pie shell
  1	pint unsweetened hulled strawberries
  1	cup boiling water
  1	cup sugar
  3	tablespoons corn starch
  3	tablespoons strawberry Jell-O
  1	carton Cool Whip

  Place cut up strawberries in cooked pie shell.  Cook mixture of sugar, water, corn starch and Jell-O until thick.  Cool mixture.  Pour over strawberries.  Cook until congealed.  Spread Cool Whip on top.

  Ann Mobley - March 2000


name: Stuffed Peppers and Tomatoes
content:
  ﻿Stuffed Peppers 

  10-12  large bell peppers or (15 medium size)
  2 Pounds Ground Beef
  1 Cup Uncle Ben’s Rice (Minute Rice)
  6 Large cans tomato sauce
  6 Tablespoons Sugar
  2 Large Onions

      1. Clean out Peppers Cut Bottom Off. 
      2. Blanch peppers to make soft enough to fill without breaking.
      3. Cook Onions in skillet. Brown meat, add salt and pepper.  
      4. After cooked, mix in 3 large cans of tomato sauce and one cup of Uncle Ben’s Rice (mix all together).  
      5. Fill all peppers and put in pan.  
      6. Add 6 Tablespoons sugar in remaining 3 cans of tomato sauce. 
      7. Mix and pour over peppers, almost to the top of pan, then cover with foil not tight or it will spill.  
      8. Cook at 350 or 400 degrees. About 45 Minutes

  Note:  I cut end of pepper opposite the stem.  This helps in standing the peppers up in casserole dish, but remember to cut the stem out before eating.

  Stella
  September 8, 2000
  From Kitchen of Glenda & Don Keil rewrote – August 15, 2007


name: Stuffed Tomatoes
content:
  ﻿Stuffed Tomatoes

  4	Tomatoes
  2	Cups Pepperidge Farm Herb Stuffing
  ½	Stick Butter
  1/8 	teaspoon Basil

  Cut top out of tomatoes and core about half way down.  Melt butter and mix with stuffing.  Sprinkle basil on top of tomatoes.  Put stuffing in top of tomatoes and press all you can get in and sprinkle rest on top and around tomatoes.  Add small amount of water in bottom of casserole dish.  Cook covered at 350 to 400 degrees.  Cook about 40 minutes.



  From the Kitchen of Glenda Keil 
  August 3, 2004


name: Sweet Pickles
content:
  ﻿Sweet Pickles
  Old South Cucumber Lime Pickles (Mrs. Wages)

  Recipe on back of Mrs. Wages Pickling Lime: (Makes approximately 6 Quarts)

  7 lbs.  Cucumbers (Cut in 5 inch strips)
  1 cup Mrs. Wages Pickling Lime
  2 gallons water
  8 cups distilled white vinegar, 5% acidity
  8 cups sugar
  1 tablespoon salt (optional)
  2 teaspoons mixed pickling spices

  Soak clean cucumbers in water and lime mixture in crockery or enamel ware for 12 hours or overnight.  Do not use aluminum ware.
  Remove sliced cucumbers from lime water.  Discard lime water.  Rinse 3 times in fresh cold water.  Soak 3 hours in fresh ice water.
  Combine vinegar, sugar, salt and mixed pickling spices in a large pot.  Bring to a low boil, stirring until sugar dissolves.  Remove syrup from heat and add sliced cucumbers.  Soak 5-6 hours or overnight.
  Boil slices in the syrup 35 minutes.  Fill sterilized jars with hot slices.  Pour hot syrup over the slices, leaving ½ inch headspace.  Cap each jar when filled.
  Process pints 10* minutes, quarts 15* minutes in a boiling water bath cannier.
  Test jars for airtight seals according to manufacturer’s instructions.  Refrigerate unsealed jars.

  *Processing time listed is for altitudes less than 1000 feet.  At altitudes of 1000 feet or above, increase processing time 1 minute for each 1000 feet of altitude.


  Recipe Doubled (Makes approximately 12 Quarts)

  14 lbs.  Cucumbers (Cut in 5 inch strips)
  2 cup Mrs. Wages Pickling Lime
  4 gallons water
  16 cups distilled white vinegar, 5% acidity (1 gallon)
  16 cups sugar
  2 tablespoon salt (optional)
  4 teaspoons mixed pickling spices


name: Sweet Potato Souffle
content:
  ﻿       Sweet Potato Soufflé

  ¾ 	Stick Butter
  1 	Cup Sugar
  2 	Cups  marshmallows
  1 	Cup canned Cream
  1	Large Can Sweet Potatoes or Fresh Potatoes
  2	Eggs


  Melt Butter and marshmallows – Mix in mixer – Potatoes, eggs, sugar and cream.  Pour in melted marshmallows and butter.  Beat until smooth.  Pour in baking dish.  Bake 15 or 20 minutes at 400 degrees.

         Topping
  1 ½ 	Sticks butter
  1 cup Brown sugar
  2 cups crushed cornflakes
  1 cup chopped pecans

  Melt butter and sugar together, and then add crushed cornflakes and nuts.  Spread on top of potatoes and bake 20 minutes at 400 degrees.  You can add vanilla, nutmeg, cinnamon or any flavor.

  Ann Mobley February 18, 1981


name: Sweet _ Sour Pork or Chicken
content:
  ﻿       Sweet & Sour Pork or Chicken
         1	Bottle Kikkoman Sweet & Sour Sauce
         1	pound chicken or pork cut in one inch cubes
         1	tablespoon cornstarch
         1	tablespoon soy sauce
         2	tablespoons oil
         ¼ 	cup water
         1	onion (cut in one inch pieces)
         2	carrots (thin sliced)
         1	bell pepper (cut in one inch pieces)
         1 	cup pineapple chunks

  Cut one pound boneless pork or chicken in one inch cubes.  Coat with mixture of one tablespoon cornstarch and soy sauce.  Brown slowly in two tablespoons oil.  Add ¼ cup of water, cover and simmer 20 minutes stirring twice.  Add two carrots thin sliced, one onion, one bell pepper cut in one inch squares.  Stir into skillet with one cup of sweet and sour sauce.  Simmer covered 10 minutes stirring frequently.  Add one cup pineapple chunks, heat thoroughly. 
  Serve on rice.

  From the Kitchen of Glenda Keil
  August 29, 2007

  	


name: TARRAGON TARTAR SAUCE
content:
  ﻿Tarragon Tartar Sauce

  Recipe courtesy Gourmet Magazine

  1 1/2 cups mayonnaise
  3 shallots, minced
  4 cornichons (French sour gherkins, available at specialty foods shops and 
  some supermarkets), minced
  18 green olives (preferably brine-cured), pitted and chopped
  1 1/2 tablespoons minced fresh tarragon leaves
  1 tablespoon cider vinegar, or to taste
  Hot pepper sauce, to taste


  In a small bowl whisk together the mayonnaise, the shallots, the 
  Cornichons, the olives, the tarragon, the vinegar, and the Tabasco until the tartar sauce is combined well.  (The sace may be made 1 day in advance and kept covered and chilled). 

  Yield: 2 cups

  February 14, 2004 – Carolyn Rowland – Food Network


name: TARTAR SAUCE
content:
  ﻿

  Tartar Sauce
  Makes 1 ½ Cups



  2 tablespoons tarragon vinegar
  1 teaspoon Dijon mustard
  1/2 teaspoon coarse salt
  Pinch cayenne pepper
  1/3 cup finely chopped cornichons
  1 tablespoon finely chopped shallots
  1 teaspoon finely chopped capers
  1 tablespoon finely chopped flat-leaf parsley
  1 cup mayonnaise 


  In a medium bowl, combine the ingredients, and refrigerate. 

  Martha Stewart Show, August 30, 2000


name: THICK SPAGHETTI SAUC1
content:
  ﻿THICK SPAGHETTI SAUCE

  ¼	Cup Salad Oil
  4	Medium Onions, Diced
  16	Lbs. Tomatoes, Peeled and Diced
  2	12 oz. Cans Tomato Paste
  ¼	Cup Chopped Parsley
  2	TBS. Oregano Leaves
  2	TBS. Salt
  ¾	Tsp. Pepper
  2	Tsp Basil
  2	Bay Leaves
  4	Garlic Cloves, Minced
  2	Bell Peppers, Quartered

  In 12 quart Dutch oven, heat salad oil over medium heat, cook onion and garlic until tender, stirring frequently.  Add tomatoes and remaining ingredients. Heat to boiling, reduce heat to medium low, partially cover and cook for two hours.  Discard bay leaves and bell pepper.  Makes 10 pints.  

  To can; simmer 30 minutes longer.  Process at 10 lb. pressure for 20 minutes.  

  Don adds fresh sautéed mushrooms and chunked zucchini and freezes in pint zip lock bags.  Good for spaghetti, lasagna,  and other tomato base dishes.

  Keith & Joanne Slagg
  1980


name: Tomato Soup
content:
  ﻿Tomato Soup

  2 	Gallons tomatoes
  2 	Cups okra (cut fine)
  10 	Ears corn
  ½ 	Cup salt
  1	Cup sugar
  1	Cup Vinegar
  2	Cans lima beans
  2	Cans English peas
  5	Onions (small)
  4	Pods bell pepper
  ½	Head cabbage
  1	 Quart Water (I use liquid from peas and Lima beans 
   add water to make 1 quart.

  Cook 30 minutes.  Pack hot soup into warm jars – have lids ready in hot water (already boiled).  Seal at once.

  When you get ready to eat, you can add potatoes, hamburger meat, left over roast or one can Beef & Gravy.

  From the Kitchen of Sara Nell Lipscomb 
  August 3, 2004

  Tomato Soup (Recipe Doubled

  4	 	Gallons tomatoes
  4 		Cups okra (cut fine)
  20	Ears corn
  1 	Cup salt
  2	Cup sugar
  2	Cup Vinegar
  4	Cans lima beans
  4	Cans English peas
  10	Onions (small)
  8	Pods bell pepper
  1	Head cabbage
  2	 Quart Water (I use liquid from peas and Lima beans 
   add water to make 2 quart.

  The day I got this recipe from Sara, she was cooking two big pots of soup on the stove and standing on a stool to stir the pots, Don, Harry and I ate her fresh Peach Pie. 
  Glenda Keil


name: Tomatoes (Marinated)
content:
  ﻿Tomatoes (Marinated)

  1/3 cup red wine vinegar
  2/3 cup salad oil
  ¼ cup sugar (this may be a little sweet)
  dash	oregano
  1  teaspoon season salt
  ¼ teaspoon garlic powder
  fresh parsley
  feta cheese

  I use my regular salad dressing to marinate tomatoes.  They are good if marinated a couple of hours.  You can top them with fresh parsley and fetta cheese.  I don’t usually measure - it is approximately.

  Ivis Chipman - May 24, 2002


name: Turkey Brine - Emrill Lagassee
content:
  ﻿Brined and Roasted Turkey

  Recipe courtesy Emeril Lagasse, 2001
      • Recipe categories: Fruit, Lemon, Oranges, Meat, Poultry, 
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  Ingredients
      • 1 (10 to 12-pound) turkey
      • Brine, recipe follows
      • 4 tablespoons unsalted butter at room temperature
      • 1 large yellow onion, cut into 8ths
      • 1 large orange, cut into 8ths
      • 1 stalk celery, cut into 1-inch pieces
      • 1 large carrot, cut into 1-inch pieces
      • 2 bay leaves
      • 2 sprigs thyme
      • 1 1/2 to 2 cups chicken or turkey stock, for basting
  Turkey Broth:
      • 1 tablespoon vegetable oil
      • Reserved turkey neck and giblets
      • 1 large carrot, coarsely chopped
      • 1 onion, coarsely chopped
      • 1 large celery stalk, coarsely chopped
      • 1 small bay leaf
      • 3 cups turkey stock, chicken stock, or canned low-salt chicken broth
      • 3 cups water
  Gravy:
      • 4 cups turkey broth
      • 1 cup dry white wine
      • 4 tablespoons unsalted butter
      • 1/4 cup flour
      • Salt and freshly ground black pepper
  Directions
  Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
  Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
  Preheat the oven to 325 degrees F.
  Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
  For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
  Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
  Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometerregisters 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
  Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
  For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
  In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
  Brine:
      • 1 cup salt
      • 1 cup brown sugar
      • 2 oranges, quartered
      • 2 lemons, quartered
      • 6 sprigs thyme
      • 4 sprigs rosemary
  To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
  Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugarfor every gallon of water.

  Title

  Ingredients)


      1. Instructions



  From the kitchen of 
  Date


name: Turkey Pot Pie
content:
  ﻿Leftover Turkey Pot Pie

  1 pie crust (1/2 of Perfect Pie Crust recipe)
  1/2 stick butter
  1/2 cup finely diced onion
  1/2 cup finely diced carrot
  1/2 cup finely diced celery
  2 cups leftover turkey, light and dark, diced or shredded (or both!)
  1/4 cup flour
  2 to 3 cups low-sodium chicken or turkey broth (more if needed!)
  splash of white wine (optional)
  3/4 cup heavy cream
  Frozen peas (optional)
  Fresh thyme, chopped
  salt and pepper to taste

  Preheat oven to 400 degrees.
  Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
  Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
  Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.)
  Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
  Pour mixture into a casserole dish or deep pie pan.
  Roll out crust so that it’s about 1 inch larger than the pan you’re using.
  Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
  Bake for 30-40 minutes or until very golden and bubbly and the crust is done.
  Allow to cool for a little bit before serving.
  Serve with a large spoon.
  Delicious!
  S
  The Pioneer Woman
  December 28, 2013


name: Turkey _ Dressing - Tommy_s
content:
  ﻿Troy & Ann Mobley’s Turkey & Dressing – Tommy’s

      2 Pans Cornbread (Add 1 Tablespoon Sugar) two cups cornmeal per pan (Use 10” cast iron pans)(Glenda’s note 2008-only put ½ of 2nd cornbread until you add the broth-mine made too much and I had to  add  several cans of broth to get juicy enough.
      1 Pan Biscuits
      6 Slices Bread – Toasted (half loaf bread)
  Several Saltine Crackers – half pack
      2 Medium size Onions Sauté in butter
      1 Whole Stalk Celery Sauté 
  Broth from Turkey
      2 or more Cans Chicken Broth if needed
      1 Teaspoon Poultry Seasoning
      1 Teaspoon Sage (piled up)
  Black Pepper

      1 Cook 14 pound Turkey 350 degrees – three hours in Browning Bag until legs fall off in hand.  Place foil over bag if too brown. 
      2 Use broth and cans of chicken broth.
      3 Mix and taste to check for seasoning.  Mix like soft cornbread.
      4 Bake about an hour at 350 degrees about an hour.  Let sit about an hour before eating.

  To make larger amount adjust seasonings, and celery & onions.

  Recipe given to Tommy Ward by Troy Mobley – December 9, 2002 

  Gravy

  1 stick butter – melt
  1 cup flour – Brown
  Accent
  5 cans Swanson chicken broth
  Pour broth in hot
  5 large boiled eggs chop fine
  Boil chicken backs and pick meat off for gravy 


name: Turkey _ Dressing
content:
  ﻿Troy & Ann Mobley’s Turkey & Dressing

      2 Pans Cornbread (Add 1 Tablespoon Sugar) two or three cups cornmeal per pan (Use 10” cast iron pans)
      1 Biscuits
      6 Slices Bread – Toasted
  Several Saltine Crackers
      2 Medium size Onions
      1 Whole Stalk Celery
  Broth from Turkey
      2 or more Cans Chicken Broth if needed
      1 Teaspoon Poultry Seasoning
      1 Teaspoon Sage 
  Black Pepper

      1 Cook Turkey in Browning Bag  
      2 Use broth and cans of chicken broth.
      3 Mix and taste to check for seasoning.  Mix like soft cornbread.
      4 Bake about an hour at 350 degrees about an hour.  Let sit about an hour before eating.

  To make larger amount adjust seasonings, and celery & onions.


  Recipe resubmitted by Troy Mobley – December 9, 2002


name: Two Egg Cake
content:
  ﻿Two Egg Cake

  ½ cup shortening
  1 cup sugar
  ½ milk
  2 eggs separated
  1 ¾ cups cake flour
  ½ teaspoon baking powder
  ½ teaspoon vanilla



  Frosting:
  1 egg white
  7/8 cup sugar
  3 tablespoon water
  ½ teaspoon vanilla
  ¼ teaspoon baking powder

  No instructions 


  ****
  From Audrey Ward’s old collected recipes 


name: Vegetable Soup
content:
  ﻿    1. 	Barley (did not use)
      2. 	Beef Broth
      3. 	Cabbage
      4. 	Carrots
      5. 	Okra
      6. 	Celery
      7. 	Corn
      8. 	Dried Beans
      9. 	Ground Beef
      10. Onions
      11. Potatoes
      12. Tomatoes
      13. Zucchini
      14. Green Beans

  Kirby, I sauté my vegetables (don’t overdo).  Cut everything in ½ to 3/4inch pieces.   The soup I made this year I had to cook a pack of dried beans because I did not have any in the freezer, the mixed beans with15 different kinds. I didn’t put the whole bag in the soup.  I used a 3 or 4 pounds of ground beef, and several cans of beef broth.  You can cook your tomatoes a little before mixing everything together.
  Hope it will be good.
  July 18, 2012
   


name: Veggies for Chicken
content:
  ﻿Veggies for Chicken

  1 tablespoon olive oil
  1/4 cup sliced red onion
  1 small yellow squash, cut into long 1/4-inch thick slices on the diagonal
  1 small zucchini, cut into long 1/4-inch thick slices on the diagonal
  1 clove garlic, finely chopped
  1/2 teaspoon kosher salt
  1/8 teaspoon freshly ground black pepper
  3 cherry tomatoes, halved
  1 tablespoon thinly sliced basil leaves

  Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately.

  Carolyn Rowland – May 1, 2005


name: White Cake
content:
  ﻿White Cake
  2 ¼ cups self rising flour sifted before measured
  1 ½ cups sugar
  ½ cup soft shortening
  1 cup sweet milk
  1 ½ teaspoon vanilla
  4 egg whites (1/2 cup or 2 whole eggs)

  Sift together flour, sugar, add shortening and half of milk and beat 2 minutes.  Add remaining milk, vanilla, and eggs and beat 2 more minutes.  Bake in 2 pans at 350 degrees for 30 minutes.  Cool before frosting.

  To make a chocolate cake, add ½ cup cocoa, and one more egg to the white cake mix above.


  ****
  From Audrey Ward’s old collected recipes (Alene Kyles)


name: White Fruit Cake
content:
  ﻿White Fruit Cake

  2 ¾ cup sugar
  3 ½ cup flour
  1 cup butter
  1 cup butter
  1 cup water
  8 egg whites
  2 teaspoons baking powder  Tablespoons or teaspoons
  1 teaspoon lemon extract
  1 teaspoon vanilla
  2 lbs. white raisins
  2 lbs. almonds, blanched and chopped (1 quart) 
  ½ lb. white citron, sliced fine
  ½ lb red crystallized cherries, cut in half
  1 medium coconut



  Instructions
  There were no instructions on how to cook.


  ****
  From Audrey Ward’s old collected recipes 


name: White Wine Poached Salmon With Tarragon
content:
  ﻿White Wine Poached Salmon With Tarragon & Cream (For One)

  Serves: 1

  Total time: 35 min     Prep time: 5 min

   Food.com




  2 tbsps unsalted butter
  4 ozs fresh mushrooms (wiped clean and sliced)
  salt
  black pepper
  112 cups dry white wine (or dry white vermouth or part wine and part water)
  1 salmon fillet (skinned about 6 ounces)
  13 cup heavy cream
  1 tbsp tarragon (chopped fresh, garnish)
  fresh lemon (serve)

  1
  In a small skillet, melt the butter over high heat. Add the mushrooms and saute until they give off some liquid, about 5 minutes. Remove from the heat and season to taste with salt and pepper.
  2
  Pour the wine into a saucepan large enough to hold the salmon and bring to a simmer. Slip in the salmon, cover pan, and poach gently over low heat until the salmon tests done (it should appear opaque when pierced with the point of a knife), 8 to 10 minutes. Remove the salmon from the poaching liquid with a slotted skimmer and set aside on a warmed plate. Keep warm.
  3
  Add cream and 1 tablespoon tarragon to the poaching liquid and reduce over high heat to a syrupy sauce. Add mushrooms and warm through. Spoon sauce over salmon and garnish with more tarragon and fresh lemon.
  4
  Serve with rice and a glass of wine.


name: Winter Salad
content:
  ﻿Winter Salad

  ¾ cup cider vinegar
  ½ cup salad oil
  2/3 cup white sugar
  1 tsp. salt 
  ½ tsp black pepper

  Combine and bring to a boil.  Set aside to cool.

  1 can white shoe peg corn
  1 can French style green beans
  1 can small English peas
  1 can slice carrots

  Drain and mix.

  1 cup green pepper chopped
  1 cup celery chopped
  1 cup onion chopped

  Mix well into other vegetables.

  When boiled mixture has cooled, pour over the vegetable mixtures.  Stir – Cover and store in refrigerator – Stir occasionally.  Keeps indefinitely in refrigerator.
  Enjoy!



  From the kitchen of Annella Duffes
  Date July 3, 2008
  Via – Stan Weber


