“Tam the bread of life: he that cometh to me shall never hunger. 99 J ohn 6:35a erm: | | ) me ; cman | es a 1 heaping cup shortening 1 heaping cup mashed potatoes 2 cups of scalding milk 2 packages of yeast 1 cup sugar 1 tsp of salt 4 eggs 6-7 cups flour Follow package directions of preparing yeast and set aside. Mix shortening, mashed potatoes, sugar, salt, and milk in a bowl. Let the mixture cool down. In a separate bowl beat eggs together, then pour eggs into mixture. Add flour cups at a time until dough is not sticky. ' | | emma “Dinner Potato Rolls” Grease a bowl and put dough in the bowl and let rise for an hour and double in size. Roll out dough 1/2-inch thick and cut out a circle like rolls. The bigger the circle, the bigger the roll will be. Fold over each cut out piece onto cookie sheet and _ stack rolls together accordingly. Let rise double in size and bake in a preheated oven on 350° for 20 minutes. Butter hot delicious rolls. Tamara Larry “Double Corn Bread” 1 can (12 0z) spam luncheon meat 1 box (81/2 oz) corn muffin mix 1 can (8 oz) whole kernel corn, drained 1/2 cup cheddar cheese, shredded Cut spam into 8 slices, then diagonally into 16 triangles. Arrange 8 triangles spoke fashion in the bottom of a 9-inch greased round cake pan. Prepare cornbread mix as directed on box. Stir in corn and cheese. Pour into pan. Arrange remaining 8 triangles of spam on top of batter spokes fashion. Bake 25 to 30 minutes at 400° until cornbread is golden brown. Serve in wedges with syrup. Lovey Hairston (5) “Old Country Short’nen Bread” 2 cups flour 1/2 cup butter 2 tsp baking powder 1 cup sweet milk | Pinch of salt 2 eggs Cream eggs and butter together. Add remaining ingredients. Grease and flour a 9 inch loaf pan. Pour batter into pan. Bake at 350° for approximately 1 hour. Let cool and serve with jam or preserves. Ann Carpenter “Zucchini Bread” 1 cup granulated sugar 3 cups flour 4 tbsp sugar 1 cup salad oil 1/4 tsp baking powder 2 shredded zucchini 1/2 cup nuts (opt.) 3 tsp vanilla 1 tsp salt 3 cups brown sugar 3 tsp cinnamon 1 beaten egg Combine sugars, salad oil and eggs and beat until well blended. Add zucchini and vanilla. Sift flour adding salt, baking soda, baking powder and cinnamon to dry mixture. Stir into creamed mixture; blend well and add nuts. Pour into 2 greased and lightly floured loaf pans. Bake at 325 degrees for one hour. Makes 2 loaves. Dellene Miller “Mom’s Waffles” 2 cups flour 1/2 tsp salt 2 eggs 1 / cups water 11/2 cups milk or 12 cup dry milk 3 tbsp melted butter 3 tbsp baking powder Mix all ingredients well. Bake as waffles. For fluffy pancakes, increase baking powder to 4 teaspoons. Julia Alexander (6) “Temon Bread” 1 2 cups sifted flour 3 tbsp margarine 1 cup sugar 1/o tsp salt 1 tsp baking powder 1/2 cup milk 2 eggs 1/2 cup sugar (for topping) 1 tbsp grated lemon peel and 1 tbsp juice from 1 lemon In a small bowl, cream margarine, 1 cup sugar, and salt. Add egg, mix and set aside. In another bowl, stir together flour and baking powder. Add flour and milk alternately to creamed mixture, mixing well after each addition. Add lemon peel; pour batter into greased 9 x 5-inch loaf pan. Bake in a preheated 250° oven for 55 minutes or until a wooden pick inserted in the center comes out clean. In a saucepan, heat lemon juice and 1/2 cup sugar until sugar dissolves. Remove loaf from pan while still hot, and drizzle lemon mixture over the top. Makes 1 loaf. Enjoy! Ann Carpenter “Baking Powder Biscuits” 2 cups flour 1 tsp salt 3/4 cup milk 3 tsp baking powder 3 tbsp shortening Sift dry ingredients together. Cut in shortening. Add milk and stir until a soft dough is formed (about 25 strokes). Turn onto lightly floured board and knead until smooth. Roll out (1/2-inch thickness for fluffy biscuits or %-inch for thin, crusty biscuits). Cut with floured cutter. Put biscuits in greased pan. Bake 450° for 13-15 minutes. Makes 12-15 biscuits. For “old-time” large fluffy biscuits, the kind Grandma made — pinch off sections of dough and roll by hand. (7) Ann Carpenter “Buttermilk Biscuits” 2 cups flour 1 tsp salt 2 tbsp lard* 21/5 tsp baking powder 1/o tsp baking soda 1 cup buttermilk (more if needed) Sift dry ingredients together. Cut in lard. Add milk and stir until a soft dough is formed (about 25 strokes). Turn onto lightly floured board and knead until smooth. Roll out (1/2inch thickness for fluffy biscuits or %-inch for crusty thin biscuits). Cut with floured cutter. Put biscuits in greased pan. Bake 450 degrees for 13-15 minutes. Makes 12-15 biscuits. *Lard is the rendered substituted. fat from a hog. Shortening may be Ann Carpenter “Hush Puppies” 2 cups yellow cornmeal 2 tbsp sugar 4 2 tbsp butter 1/3 cup green onions (minced) 1 tbsp hot green peppers (minced) 1/2 cup flour 1 1 tsp salt | 1/3 cup parsley (minced) 1/4 cup chopped onion Mix all dry ingredients. In a saucepan add water and butter and bring to a boil. Add parsley, onions and peppers. Bring to a brisk boil for approximately 5 minutes or until onions become clear. Gradually add dry ingredients, stirring constantly to prevent lumping. Cook over low heat for 3-5 (8) Ann Carpenter minutes. Mixture will become thick. Remove from heat and pour into a shallow pan or cookie sheet. Let cool. Roll into slender 3 to 4-inch lengths. Deep fry in hot fat until lightly brown. Serves 8-10. “Homemade Banana and Pecan Pancakes” 2 cups buttermilk 1 tsp pure vanilla extract 1 2 tsp baking powder 1 pinch salt 1/2 cup pecans, finely ground (not chopped) 3 bananas, peeled & sliced into 1/4 -inch circles (optional) 3 eggs 2 cups all-purpose flour 1 tsp baking soda 4 tbsp sugar 1/o stick unsalted butter, melted Preheat the oven to 200°. In a large mixing bow] whisk the buttermilk, eggs and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle, pour the batter onto the pan, see Cook's note* Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest. To serve, pour maple syrup between the stack of pancakes and place in the oven for 1 1/2 minutes to warm syrup. Sprinkle with confectioner's sugar and candied pecans. Tip: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle. (9) Betty Smauldon “Zucchini Bread” 1 tsp baking soda 1 tsp vanilla 1 cup oil itsp of salt 2 cups sugar 3 eggs 1/2 tsp baking powder 3 cups flour 2 cups grated zucchini Dash of cinnamon Nuts, cherries or pineapple (optional) 1 cup raisins (steam and let sit 1 hour, drain) Beat sugar, eggs, and oil until fluffy. Add flour, vanilla, baking soda, baking powder, salt and cinnamon. Stir in zucchini and raisins. Fill 2 or 3 loaf pans 1/2 full. Bake 325 degrees for 34 to 1 hour. Martha Turner “Garlic Bread” 1/2 cup butter or margarine (softened) dash paprika 1/4 tsp garlic powder 8 slices Italian bread Combine butter, garlic powder and paprika. Spread on one side of each bread slice. Stack slices with butter sides together; wrap in foil. Heat 375 degrees about 15 minutes or until hot. Ann Carpenter “Italian Toast Slices” 1/o cup butter or margarine (softened) 1/4 cup grated Parmesan cheese 1 tsp crushed dried oregano 12 slices Italian bread Preheat broiler oven. Combine butter, Parmesan and oregano; spread on one side of each bread slice. Place bread, butteredside-up, on a baking sheet. Broil 2 to 3 inches from heat for 1 to 2 minutes or until toasted. (10) Ann Carpenter “Refrigerated Rolls” 2 tbsp yeast 1 cup water 1/2 cup sugar 1/2 cup shortening 3 beaten eggs 4 2 cups flour 1/2 cup warm water 11/2 tsp of salt Dissolve yeast in 1/72 cup warm water with a dash of sugar. Mix together sugar and shortening and warm water. Add eggs, yeast mixture, flour, and salt. Stir until well mixed. Cover and let it set in refrigerator overnight. Next day: roll out and cut as desired. Bake at 400 degrees for 10 to 12 minutes. Martha Turner “Banana Nut Bread” 2 ripped bananas (smashed) 1/2 cup nuts (chopped) 1 cup sugar 1/2 cup butter or shortening 1 cup water 11/2 tsp salt 2 eggs 2 cups flour Cream butter or shortening and sugar. Add eggs and mix well. Stir in bananas and nuts; add flour mixture and mix well. Bake at 350° for 45 minutes. Makes one loaf. Martha Turner Nutrition for your spirit... | ie LOVE: A word properly particular kinds of food; s “Oatmeal Pancakes” 2 cups Whole Wheat Bread Flour 1 tbsp brown sugar 1/2 tsp salt 1 tbsp oil 1 cup Quick Rolled Oats 1 tsp baking soda 2 slightly beaten eggs 2 cups buttermilk Combine dry ingredients. Add eggs, oil and buttermilk; stir just until mixed. Spread 6 tablespoons of batter on hot griddle; cook until light brown; flip and cook until brown. Makes 18-4 inch pancakes. Ross Miller “Honey Corn Bread Muffins” 1 cup yellow cornmeal 1/2 cup sugar 1 cup flour 1 tbsp baking powder Whisk together in a small bowl 2 eggs 1 cup of honey 1 cup milk Blend the wet ingredients into the dry ingredients and add a 1/2 stick of melted butter. Pour mixture into greased muffin pan. Bake at 400 degrees for approximately 15 minutes. Mary Graham Shields “Jalapeno Corn Bread” 1/3 cup grated cheddar or jack cheese 1 cup creamed corn 1 cup buttermilk 1 cup corn meal 1 tsp salt 1/74 cup cooking oil 2 tsp baking powder 3-4 Jalapeno peppers Chop and remove seeds from peppers if you don't want the corn bread too hot. Mix all ingredients together thoroughly and bake for 1 hour at 350°. Yield: 8 Servings. (12) Lovey Hairston pierre” i peices ie If any man is thirsty, let him come to Me and drink.” John 7:37 “Taco Dip” 1 Pkg. (8 oz) cream cheese, softened 1 can (1012 oz) bean dip 1 pkg (11 oz) taco seasoning mix divided in half 2 cups shredded lettuce 2 large tomatoes, chopped 3 cups cheddar cheese, shredded Tortilla chips In a bowl, combine cream cheese, bean dip, and half of the taco seasoning mix blend well. Spoon into a shallow 8-inch serving dish. Top with lettuce, tomatoes, and cheddar cheese. Sprinkle with remaining taco seasoning mix. Serve with tortilla chips. Makes 8 servings. Ann Carpenter “Dill Dip” 1 cup sour cream 3/4 tsp dill weed 1/2 tsp salt 1/4 tsp grated onion Combine ingredients and chill. Serve with raw vegetables or crackers. May also be used with baked potatoes. Ann Carpenter “Crab Meat Dip” 4 oz cream cheese Dash of salt 6 tbsp sour cream 1 (7 oz) can crab meat 1/4 tsp Worcestershire sauce 1/o tbsp onion, grated 1 tsp lemon juice Cheese should be at room temperature. Add remaining ingredients and mix _ together. Chill before — serving. Note: If desired, top with minced pimiento for color. Ann Carpenter (4) “Grandma’s Southern Country Hog Head Cheese” Have the butcher to bone a pig head; get 6 pig feet and 6 pig ears. Wash all items several times in cold water to remove all the blood. Put in a large kettle; cover with water and add the following: 1 large onion 1 tbsp of dry parsley 1 tsp of thyme 3 tbsp of sage 1 dozen of peppercorns 6 garlic cloves 6 celery stalks 3 or 4 large bay leaves 2 tbsp of whole cloves Salt and pepper to taste Bring to a boil and skim carefully. Lower the heat and simmer very gently for about 4 hours or until meat is well cooked and tender. Let cool and remove all bones. Use a food chopper to chop meat. Put in a large bowl and toss mixture as you would a salad. Season with the following: 1 tbsp cayenne or 6 small hot red peppers 1 tbsp nutmeg Add more sage, if desired 1 cup Heinz distilled red vinegar or add to taste Place mixture into square small loaf pans. Pour over each 8 tablespoons of strained lukewarm broth; chill in refrigerator at least 24 hours, slice and serve. Use this recipe as a guide to make Hog Head Cheese. Hazel Jones “Pink Grapefruit Punch” 4 cups grapefruit juice cocktail, chilled 4 cups unsweetened pineapple juice, chilled 2 cups white grape juice, chilled Ice cubes In a large pitcher, combine all ingredients. (3) Serve over ice. Ann Carpenter say ee “And God said, Let the earth bring forth grass, the herb yielding seed, and fruit tree yielding fruit after his kind. 99 | Genesis 1:11 ‘ | “Country Gravies” Brown Flour Gravy — Heat 2 tablespoons fat in skillet. Add 3 tablespoons flour, 4 teaspoon salt and 1/8 teaspoon pepper. Stir until mixture is dark brown. Add 11 cups cold water and stir to well mixed. Simmer approximately 5 minutes. Cream Gravy — Melt 2 tablespoons butter in a heavy skillet. Stir in 2 tablespoons flour until well blended. Add 1 cup milk. Season to taste and stir occasionally. Simmer for approximately 5 minutes. Giblet Gravy -— Boil giblets in 3 cups water and set aside. Pour off fat from pan in which poultry was roasted. Save at least 4 tablespoon of fat. Add 3 tablespoons flour and stir until brown. Add 3 cups stock from boiled giblets. Stir until smooth and thickened. Add chopped giblets. Season with salt and pepper. Simmer 5 minutes. Red Eye Gravy — Red eye gravy can only be made with the fat left after meat has been fried. Meat must be fried without flour or butter. Pour hot drippings from skillet into gravy bowl. Brown teaspoon sugar in skillet with residue left from fried meat. While very hot add 1/4 cup cold water and simmer 1/2 minute or until residue has blended with water. Put gravy spoon in bowl containing fat before pouring mixture from skillet into bowl. The spoon will help absorb the heat from the hot fat and help prevent splattering. Tomato Gravy — Heat 2 tablespoon meat drippings in skillet. Stir in 3 tablespoons flour, 1/2 teaspoon salt and 14 teaspoon pepper. When mixture is dark brown, add mixture of 11/2 cups tomato juice and 11% cups cold water stirring occasionally. Simmer approximately 5 minutes. (13) “Broccoli Salad” Ingredients: 3 heads of broccoli, chopped 1/2 cup sunflower seeds 1/2 cup chopped onion 1/2 cup raisins 8 slices fried bacon, crumbled Dressing: 1 cup mayonnaise 2 tbsp sugar 2 tbsp white vinegar Plump raisins in warm water, drain well. Combine ingredients in serving dish. Whip ingredients for dressing in small bowl until smooth. Add to salad. Stir and refrigerate 2 hours. Serve cold. Mary Graham Shields “Cranberry Salad” 1 (16 oz can) whole cranberry sauce 12 oz whipped topping, thawed 2 oz chopped pecans or walnuts (optional) 1 cup deluxe tropical fruit Trail mix (no bananas) Break up cranberry sauce with a fork. Stir in trail mix and nuts. Carefully fold in whipped topping. Refrigerate. Best if prepared and served the same day. Serves 4-6. Barbara Swapp “Summer Spinach Salad” Fresh, crisp, washed baby spinach with stems cut off, drain. Add fresh, sliced strawberries (drained mandarin orange slices may be used in lieu of strawberries), craisins, lightly salted almond slivers, feta cheese and toss. Chill. When serving include chilled raspberry vinaigrette dressing on the side. (14) H. Elise Barton “Chicken Stew” 1 medium whole chicken 1 medium head of cabbage 1 cup celery, chopped Black pepper Green onions 6 slices bacon 2 fresh tomatoes, sliced Seasoned salt Garlic powder White rice Cut up chicken, wash,:season to taste with seasoned salt, pepper, garlic powder and marinate 4 hours in the refrigerator. Cook bacon over low-medium heat in a Dutch oven pot, until crispy and remove from pot and set aside. On medium heat, place chicken in the bacon grease in the Dutch oven and brown on both sides. Do not cook chicken until thoroughly done. Once the chicken is brown, remove from pot and set aside. Chop cabbage and sauté in the remainder of the bacon grease with the chopped celery, constantly turning lightly, for a 4-5 minutes. Season vegetables to taste, add sliced tomatoes and toss gently. Place chicken on top of cabbage mixture, cover pot and simmer until chicken is completely cooked. Boil desired amount of rice in a separate pot as directed on package. When chicken is done, crumble bacon on top and serve over fluffy rice. Regina Washington Food for thought... ‘If you give a man a fish, he will have a single meal 99 “Mom’s Rice Chop Suey” 1 lb hamburger 1 can cream of mushroom or cream of celery or cream of chicken soup 1 cup green peppers, chopped 1 cup celery, chopped 1 cup onion 1 can water 1 cup uncooked rice 1 can chicken rice soup (optional) Chinese noodles Brown hamburger. Add celery, onions, green peppers, rice, water and soup; bring to a boil. Cover and steam until rice is tender. Stir often to prevent sticking. Serve at once over a mound of Chinese noodles or place in a buttered casserole dish. Top with noodles and bake for 15 minutes at 350 degrees. Julia Alexander 1 tbsp canola oil 2 cans (15 0z) white, navy or cannelloni beans) 11/44 cups diced cooked turkey 3 cups low-fat, low-sodium chicken broth 1 medium onion, minced 3 carrots, diced 3 celery stalks, sliced 2 tsp paprika 1 tsp fresh thyme, minced Fresh ground pepper and Salt to taste Heat oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes. Add carrots and sauté for additional 5 minutes. Add celery and sauté 2 minutes. Add the broth and bring to a boil. Simmer over low heat for 5 minutes. Puree 1 can of the beans with its liquid. Add to the soup. Simmer for 10 minutes. Add the other can of whole beans (drained), turkey, paprika, thyme and pepper. Continue to simmer for 20 minutes. Serves 6. (16) Roberta Dixon “Easy Fruit Salad” 2 cups orange pieces 2 cups green seedless grapes, cut in halves 2 cups orange pieces 2 cups sour cream 2 cups pineapple chunks, well drained 2 cups miniature marshmallows Blend all ingredients together in a large bowl. refrigerator overnight. Place in the Roberta Williams “Easy Cranberry Salad” 1 large package sugar-free raspberry jello 1 can whole cranberry sauce 1 cup light sour cream Mix jello according to package directions with 2¥2 cups hot water in a large bowl. Set aside until very thick. With rotary blender add sour cream and cranberry sauce. Refrigerate until completely set. Serves 6-8. Loraine Warwick “Tossed Green Salad with Shrimp” 1 medium package prepared lettuce with carrots, red cabbage 1 cup canned kernel or frozen corn, thawed 1 small package of shredded cheese _1 small package pre- mixed with cheddar, Colby and Monterey jack cooked, frozen shrimp (count 25-30), thawed 6 slices bacon, fried and diced 1 medium purple onion, thinly sliced into rings Fresh ground pepper 1/8 tsp dried dill herb seasoning In a large salad bowl, toss lettuce, cheese, onions, corn, shrimp together. Sprinkle dill seasonings, black pepper (to taste) on salad. Add your favorite salad dressing, top with bacon bits. (17) Betty Smauldon “Tuna Fish Salad” 1 cup tuna fish, shredded 1 cup nuts, chopped 1/3 cup sweet pickle, chopped 2 tbsp mayonnaise 1/4 tsp salt 1/4 tsp paprika 1/3 cup cabbage, shredded 3 eggs, boiled 1/3 cup celery, finely chopped 1 tsp mustard 1/4 tsp pepper Mix tuna, nuts, eggs, pickles, celery and cabbage. Add salt and pepper. Fold in mayonnaise and mustard. Sprinkle with paprika. Serve on bed of green lettuce leaves. Serves 4. Ann Carpenter “Antipasti Salad” 12 oz. package Rainbow Rotini Pasta 2 1/2 cups small broccoli florets 1 cup (4 oz.) cubed mozzarella cheese 3/4 cups (3 0z.) pepperoni, halved & thinly sliced 1/2 cup red or green bell pepper strips (optional) 1/3 cup red onion, thinly sliced 3/4 cup bottled Italian Dressing Cook pasta according to package directions, except add broccoli to boiling water last minute of cooking time, drain. Rinse pasta and broccoli well with cold water running water, drain. In a large bowl, combine all ingredients, toss to coat with dressing. Serve immediately or cover and chill 2 hours or overnight. Add more dressing if desired. Serves 8. (18) Betty Smauldon “Vegetable Soup” 1 1 lbs ham hocks 1 tsp salt 2 tbsp bacon drippings 1/2 cup celery, chopped 1 cup beef stock 2 pods hot pepper, chopped 1 1/2 cups lima beans 2 cups tomato sauce 8 cups water 1/2 tsp pepper 1/4 cup onion, chopped 4 pods sweet pepper, chopped 1 1/2 cups corn 1 1/ cups field peas 6 pods okra (chopped) 3 medium potatoes (diced) Bring 8 cups water to boil in a large soup pot. Add ham hocks, salt and pepper. Boil until tender (approximately 40 minutes). Using a small skillet, add bacon drippings and brown onion, celery and peppers. Add ham hocks. When meat begins to separate from the bone, add corn, beans, peas, tomatoes and tomato sauce. Cook until corn is tender. Stir occasionally to prevent sticking. Add okra, potatoes and beef stock. Simmer 20 minutes or until all vegetables are tender. Serves 6-8. Ann Carpenter “Taco Salad” A flour tortillas, 8-inch 1 lb ground beef 1 pkg (1 14 oz.) taco seasoning mix 1/4 cup ranch dressing 4 cups shredded lettuce 1 large tomato, chopped _1cup finely shredded four cheese Heat oven to 425 degrees. Crumple 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Bake 6-8 minutes or until tortillas are golden brown (tortillas will draped over balls as they bake). Meanwhile, cook meat with taco seasoning mix as directed on the package. Fill shells with lettuce, meat mixture, cheese and tomatoes just before serving. Drizzle with dressing. (19) Betty Smauldon “Fresh from the Cob Corn Salad” 1/2 cup Kraft Zesty Italian or Light Done Right Italian Reduced Fat Dressing 4 medium ears of corn, cooked slightly 1 cup grape tomatoes, halved 2 tbsp Grey Poupon Dijon Mustard 1/o fresh basil, chopped __1/2 |b green beans, trimmed cut into 1-inch length (about 2 cups) and cooked Mix dressing and mustard until well blended. Cut off kernels from ears of corn. Add dressing mixture, mix well. Add remaining ingredients; toss to coat. Serve immediately. Serves 10 (1/72 cup each). Roberta Dixon “Catfish Stew” 5 lbs catfish, dressed 3 lbs red potatoes, diced 5 cups water 1/2 bacon, diced 2 lbs white onions, diced 6 eggs, hard boiled, diced and diced salt and pepper to taste 1 (4 oz) can pimento, drained 1 (6 oz) evaporated milk Fry fish using corn meal, milk and seasonings until fish flakes when poked with a fork. Fry bacon until crisp; remove from skillet and set aside. Fry potatoes and onions in bacon drippings until tender. Place fish in 5 cups of water in cast iron Dutch oven. Add bacon, potatoes, onions, eggs and pimentos. Simmer for 1 to 1 1/2 hours; adding water if needed. Add milk, stirring CORRE: while seasoning with salt and pepper to taste. Harry and Betty Nunn Food for thought... appealing than ‘on_earth more th preparing dinner f “Candle Club Delight” Select straight bananas for each serving. Place 1 or 2 pineapple rings on a ruffle of lettuce as a base for the candle. Insert half a banana in the center of the pineapple. Make a tiny hole at the top of the banana and insert a maraschino cherry as a flickering flame. Dribble a small amount of mayonnaise down the candle to look like melted wax. For the candle stick handle, tuck one end of a strip of orange peel at the base of the banana; curve other end and let rest near the edge of the pineapple. Serve cold. H. Elise Barton “Seven Layer Salad” 6 slices bacon, cooked and crumbled 1 2 cup shredded cheddar cheese 1 cup thinly sliced red onion rings 1 cup salad dressing or mayonnaise 1 10 oz pkg frozen peas, thawed and drained 4/2 cups shredded lettuce 2 cups shredded carrots Layer lettuce, carrots, onion and peas in 2-quart serving bowl. Spread salad dressing over peas, sealing to edge of bowl. Sprinkle with cheese, then crumbled bacon. Cover and chill several hours or overnight. Garnish with parsley, if desired. Serves 6-8. Roberta Dixon “Stuffed Chicken Salad Sandwiches” 1 (10 oz) can chunky breast of chicken, drained and shredded 8 dinner rolls 1/4 cup dried cranberries and chopped nuts 1/2 cup salad dressing 1/4 cup chopped celery and onions Mix all ingredients except rolls. Slice tops off rolls; scoop out center. Fill with chicken mixture, replace tops. Serves 4. (21) Ann Carpenter “Broccoli/Cauliflower Salad” Salad: 1 lb bacon, cooked and diced 4 cups shredded Mozzarella cheese Sauce: 2 cups salad dressing 1 cup sugar 4 large bunches broccoli 1 large head cauliflower 1 large purple onion, diced 1 tbsp vinegar Use only bit size tops of broccoli and cauliflower. before serving. Mix right Roberta Dixon “White and Wild Rice Salad” 1/2 cup white long-grain rice 3 tbsp balsamic vinegar 1/2 |b snow peas cut in half, 2 scallions, trimmed and sliced thin 1 large sweet red pepper, 1 tsp salt 1/4 tsp black pepper 1/4 cup apricot preserves 1/2-inch dice size 6 tbsp vegetable oil 1/2 cup wild rice crosswise cored, seeded and cut into Crisp romaine is dressed with tangy mustard vinaigrette while apricot jam flavors a rice, snow pea and pepper salad. Cook wild rice following package directions. Drain and spread out on a baking sheet to cool. Note: While wild rice is cooling, cook white rice following the package directions. Spread out on a baking sheet to cool. Bring a medium-size ~ saucepan of water to boil. Add snow peas and cook 3 minutes or until tender crisp. Drain and rinse under cold water. In a small bowl whisk together vinegar, salt and pepper. Gradually whiskin oil. Whisk in apricot preserves until mixture is smooth. Set aside. In a large bowl, gently combine wild and white rice, snow peas and red pepper. Add dressing and gently stir to coat. Sprinkle scallions on top and serve. Serves 2. Salad can be made ahead, cover and refrigerate up to 2 days serving at room temperature. (22) Roberta Dixon Ee Pe | Ee “Ann’s Potato Salad” 5 large boiled potatoes, chopped 1 tbsp onion salt 5 hard boiled eggs, diced 1/o cup prepared mustard Dash of salt | 2 small cans sliced olives, drained 1 tbsp celery salt 1 cup sweet pickle relish 1 cup white salad dressing Mix potatoes, olives, onion salt, celery salt and sweet pickle relish together. Toss in diced hard boiled eggs, prepared mustard, salad dressing, and a dash of salt. Blend in well and sprinkle on top with parsley flakes and paprika. Refrigerate 1 hour before serving. | Ann Carpenter i “Chicken and Tuna Salad” 11/2 cups cooked chicken breast, diced 11/2 cups canned tuna, drained Dash onion salt 1 small can sliced olives 1/2 cup shredded cheese Dash celery salt 4 boiled eggs, diced 1/2 cup chopped walnuts 2 cups salad dressing Mix diced chicken, tuna and all ingredients together in a large bowl. Refrigerate 1 hour and serve on a leafy green bed of lettuce. Salad can also be used as sandwich filling with croissant rolls. Ann Carpenter “Fruit Salad” 1 cup coconut 1 cup pineapple tidbits, drained 1 cup mandarin oranges, drained 1 cup sour cream 1 cup marshmallows, small Mix all ingredients together in a large bowl and refrigerate (preferably overnight). Serve cold. Modestine Carpenter (23) Food for thought... “Food is so primal lives, often the strangers turns the “Taco Salad” Mix: 1 can red beans, drained 1 can black beans, drained 1 can olives, drained 1 bag Nacho Cheese Doritos, crushed Sauce: 1 cup ketchup 1 cup apple cider vinegar 1-2 tsp lemon juice Dash pepper Grated cheese 1-2 heads lettuce, cut into pieces or shredded 1lb seasoned hamburger, cooked 1 cup vegetable oil 2/3 cup sugar 2 tsp garlic salt Layer mix in a serving plate. Mix together sauce ingredients to taste and pour over salad greens, beans and Doritos. (24) Ross Miller "Ge your way, eat the fat and drink the sweet and send portions unto them whom nothing is prepared. | Nehemiah 8:10 “Cream Cheese Pound Cake” 3 cups cake flour 2 cups sugar 1 tsp vanilla extract 3 sticks salted butter, softened 6 eggs 1 (8 oz) pkg cream cheese, softened Mix all ingredients in large mixing bowl, stirring by hand (or you can use the newfangled mixer) until mixed well. Pour into greased and floured Bundt pan and place in preheated 350° oven on 2™ rack until done. Cream Cheese Pecan Frosting 1 tsp vanilla extract Small bag of pecan pieces Milk, enough to soften 1(8 oz) pkg cream cheese, softened —_ 1 cup confectioner’s sugar Mix all ingredients in mixing bowl to consistency of your liking. Spread on cool Cream Cheese Pound Cake. When you taste it, you can then say “something good did come out of Mississippi.” Maybe we should rename the cake to that! My worship is for REAL! A woman’s heart should be so close to God that a man would have to seek HIM to get to her. Sabrina Davis Mom/’s Simple Baked Custard” 1s cup dry milk 2 cups water 2 eggs 1/4 cup sugar 1 tsp vanilla nutmeg, for garnish Combine all ingredients, beat well. Pour into 4 custard cups or 1 (8 inch) pie plate. Place in pan containing 1 inch of water and bake 50 minutes at 350°. Knife inserted near edge comes out clean when done. Top may be sprinkled with nutmeg before baking. (45) Julia Alexander “Zucchini Cobbler” 8 cups zucchini 1 cup sugar 3 tbsp flour 1 tbsp lemon juice 1 (10 oz) can crushed pineapple 1/2 box yellow or white | Dash of salt 1 tsp cinnamon cake mix 1 stick butter, melted 1/2 cup nuts, chopped (optional) 3/4 tsp cream of tartar Peel and cut zucchini lengthwise, strip out seeds, cut in Y2 inch slices, cook in boiling water until tender. Drain and cool in cold water for 5 minutes. Drain, add sugar, flour, salt, cinnamon, lemon juice and cream of tartar in mixing bowl. Stir well and add pineapple and juice; mix well. Do not beat! Pour into greased 13 x 9 inch baking dish. Sprinkle dry cake mix over the top (evenly). Drizzle butter over cake mix. Sprinkle nuts on top. Bake at 350° for 60 minutes. This taste just like “apple pie” and it’s a good way to use your abundant garden crop. Barbara Swapp a (@ . ey Lime PieAe > 6 egg yolks 19-inch baked pie shell 1/o cup lime juice 6 egg whites, stiffly beaten 1 (15 oz) can sweetened 4 tbsp sugar condensed milk Combine egg yolks, milk and juice. Mix well and pour into pie Shell. Beat egg whites until stiff, add sugar and mix well; then spread on pie. Bake at 400° until toasted — watch carefully. Enjoy!! (46) Kim Maguire “Ginger Snaps” 3/4 cups Margarine 1/4 cup molasses 1 cup sugar 1 egg 1/2 tsp allspice 1 1/2 tsp baking soda 1/o tsp ginger 2 cups flour 1/2 tsp salt 1 tsp cinnamon Mix all ingredients together in a mixing bowl. Roll into 1-inch balls and then roll in granulated sugar. Bake on ungreased cookie sheet at 350° until the top of cookies crack. Ross Miller “Whoop-ie Cake” 1 pkg yellow or white cake mix 1 cup sugar 2 cups whipped topping 1 (20 oz) can crushed pineapple 1 (6 oz) pkg instant vanilla pudding Flaked coconut (optional) Prepare cake mix according to package directions and bake in 13 x 9 inch pan. Combine pineapple and sugar in saucepan and bring to a boil, then cool. When cake has cooled, poke holes in it with a fork. Pour pineapple mixture over it. Prepare pudding mix according to package directions. Spread pudding mix over top. Chill cake. Just before serving, cover with whip topping/cream. Sprinkle with coconut. Mary Graham Shields “Mom’s 2 eggs 1/2 tsp salt 1 cup light corn syrup 1 pie crust shell, unbaked Pecan Pie” 2/3 cups sugar 1/3 cup butter, melted 1 1/2 cups pecans, chopped Thoroughly blend eggs, salt, syrup, sugar and melted butter. Add pecans. Pour into pie crust shell. Bake until set and pastry is browned at 375° for 40-50 minutes. (47) Julia Alexander “Pineapple Upside-Down Biscuits” 1 (10 oz) can crushed pineapple 1 (12 oz) pkg refrigerated buttermilk biscuits (10 count) 10 maraschino cherries 1/o cup light brown sugar Preheat oven to 400°. Grease (melted or cooking spray butter) 10 cups of a muffin tin. Drain pineapple and set juice aside. Combine pineapple, sugar and butter and mix well. Divide the pineapple mixture evenly among muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits the bottom of the cup. Place 1 biscuit in each cup on top of the sugar and pineapple mixture. Spoon 1 tsp reserved pineapple juice over each biscuit. Bake for 12-15 minutes or until golden brown. Cool for 2 minutes. Turn the pan onto a serving plate to release the biscuits. Serve warm. Betty Smauldon “Dump Cake” 1 can crushed pineapple 1 2 cups pecans, chopped 1 can cherry or apple pie filling 1 box yellow cake mix 1 Y2 cubes of butter Grease loaf pan. Spread (dump) can of pineapple over entire bottom of pan. Spread (dump) pie filling over pineapple. Spread (dump) cake mix evenly over this mixture. Slice butter into small pieces and lay over top. Sprinkle pecans on top. Bake at 350° for 1 hour. Serve with whip cream or ice cream. Mary Graham Shields “Maple Shakes” 3 pints vanilla ice cream, soft 1/2 cup Aunt syrup 3 cups milk Jemima Place ice cream in a large bowl and beat at low speed until smooth. Blend in syrup and milk. nutmeg. Serves 6. Pour into tall glasses and sprinkle with (48) Lovey Hairston “Oatmeal Chocolate Chip Cookies” 1 cup butter 4 2 cups flour 2 cups brown sugar 2 cups white sugar 4 eggs 2 tbsp vanilla 2 tbsp baking soda 1 tsp salt 5 cups oatmeal 1 pkg chocolate chips Mix butter, shortening, brown sugar, white sugar, eggs and 1 cup shortening 2 tbsp baking powder vanilla together; blend well in a large mixing bowl. Add flour, baking soda, baking powder, salt, oatmeal and chocolate chips to mixture. Shape into the size of golf balls and press down on a greased baking sheet. Bake at 400° for 7-8 minutes. Makes about 7 dozen cookies. Ross Miller “Quaker’s Best Oatmeal Cookies” 1 tsp baking soda 1 tsp salt (optional) 1/2 cup granulated sugar 1egg 1 tsp vanilla 1 1/2 cups all purpose flour 1 1/4 cups butter or margarine 3/4 cup brown sugar, firmly packed 1 tsp cinnamon (optional) 1/4 tsp nutmeg (optional) 3 cups Quaker Oats (quick or old fashioned) Heat oven to 375°. Beat together butter or margarine and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to butter mixture, mixing well. Stir in oats. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie; 10 to 11 minutes for crisp cookie. Cool 1 minute on cookie sheet; remove to wire cooling rack and store in tightly covered container. Makes 4 1/2 dozen cookies. (49) Martha Turner “Sunshine Cake” 1 (18 oz) pkg yellow cake mix 4 eggs 1 (8 oz) container whipped topping 1 (5 0z) pkg instant vanilla pudding Preheat oven to 350°. 1 (11 0z) can mandarin oranges, undrained 1/o cup vegetable oil 1 (8 oz) can crushed pineapple, undrained In a large mixing bowl beat cake mix, oil, eggs, and oranges with an electric mixer for 3 minutes (this will crush the oranges). Pour batter into greased and floured 13 x 9 inch pan and bake for 35 minutes or until an inserted toothpick comes out dry. For the frosting; mix the whipped topping and pineapple in a medium mixing bowl. Stir in the pudding mixing a little at a time with a large spoon (not mixer). Cool the cake completely before frosting with pineapple mixture and then refrigerate. This cake is especially good to take for family parties and buffets. Barbara Swapp “Whip Cream Pound Cake” 3 cups cake flour, sifted twice 7 eggs at room temperature 1 cup whipping cream 1/2 tsp mace 2 tsp vanilla 3 cups sugar 2 sticks butter Cream butter and eggs until light and fluffy. Add eggs one at a time. Add half of the whipping cream and flour and mix well; then add remaining whipping cream and flour and mix well. Add vanilla and mace. Pour cake mixture into greased and floured tube cake pan. Place in a cold oven; then turn oven to 350°. for 1 hour and 10 minutes. remove. Cool in pan for 15 minutes (50) Bake and Modestine Carpenter “7-Up Cake” 4 cups cake flour 4 sticks butter 2 tbsp lemon extract 3 cups sugar 6 eggs 3/4 cups 7-Up Add sugar and butter and cream for 20 minutes. Add eggs, one at a time, beating thoroughly after each egg. Add flour gradually and 7-Up after each time you add flour. Use 4 big spoons of flour and then add % cup of the 7-Up. Blend well and add 2 tablespoons of lemon extract. Bake 1 hour and 25 minutes at 325”. Lemon Glaze 1 cup powdered sugar 1/4 tsp lemon extract 3 tbsp water Blend powdered sugar, water and extract. Pour over cake. Enjoy! Tommy Carter “Papa Pete’s Molasses Cake” 1 cup sugar 3 eggs, beaten 2 cups flour 1/o tsp cloves 1/o tsp salt 1 cup boiling water 1 cup butter or margarine 1 cup molasses 1/o tsp ginger 1/9 tsp cinnamon 1 tsp baking soda Cream butter and sugar; add beaten eggs and stir in molasses. Sift flour and all spices, except baking soda. Add baking soda to boiling water. Combine both mixtures and beat thoroughly; batter will be thin. Pour into greased and floured cake pan. Bake in oven at 350° for 45 minutes. (51) The Hairston Family “Sweet Potato Pie” 4 sweet potatoes, boiled until soft 2 cups sugar 1/2 cup butter (softened) 4 eggs 1 tsp cinnamon 1 tsp nutmeg 1 2/3 cups evaporate milk 2 g-inch pie crust shells 1/o tsp salt 1/4 tsp cloves 15 marshmallows (optional) Peel potatoes and mash well. Blend all ingredients except marshmallows. Pour into pie crust shells. Bake at 350° until firm. Remove from oven and top with marshmallows. Bake until marshmallows form light crust. Makes 2 pies. Ann Carpenter “Prize Cookies” 1 cup shortening 1 !/2 cups sugar 3 cups all purpose flour 1/2 tsp salt 3 eggs 1 tsp baking soda 1 1/3 cups (one half of a 28 oz jar) ready-to-use meat ** “none such” mince In large bowl, cream shortening. Gradually add sugar, blend well after each addition. Add eggs and beat until smooth. Stir in flour, baking soda and salt. Gradually add to creamed mixture. Stir in mince meat. Drop mixture by teaspoonfuls on a greased baking sheet about 2 inches apart. Bake in hot 400° oven for 12 minutes or until lightly browned. Delicious! Make this a family holiday treat. ** To use one (9 oz) of “none such” condensed crumble package into saucepan; add 14 cup water. to break lumps; boil one minute. (52) mince meat, Cook, stirring Mary Graham Shields “Dave’s Butterfinger Delight” 1 cup saltine crackers 1/9 cup butter or 2 large Butterfinger candy bars, frozen 2 (3 oz) pkgs instant vanilla pudding 1 (8 oz) tub Cool Whip 2 cups milk 1 quart vanilla ice cream 2 cups finely crushed 4 margarine, melted (at room temperature) graham crackers To prepare topping, chop frozen Butterfinger candy bars; crush saltine crackers; mix together and set aside. Mix finely crushed graham crackers and butter; pat with fingers into the bottom ofa 13 x 9 glass baking pan. Thoroughly blend together vanilla pudding, milk and ice cream. Pour mixture on top of crust; then spread mixture with Cool Whip. Sprinkle candy bar topping mixture on top of Cool Whip. Refrigerate for 1-2 hours. Slice and enjoy ..... Ooooh la la!! David Smauldon “Mandarin Orange Cake” 2 cups sugar 2 tsp baking powder 2 eggs 3/4 cups brown sugar 3 tbsp milk 2 cups flour 1/o tsp salt 2 (11 oz) cans mandarin oranges 2 tbsp butter Thoroughly blend together sugar, baking powder, eggs, flour, salt and oranges in a large mixing bowl. Pour into a 13 x 9 baking pan and bake at 350° for 35-40 minutes or until inserted toothpick comes out clean. Place brown sugar, milk and butter in a saucepan and bring to a boil; remove from heat and pour directly onto cake as soon as it comes from the oven. (53) Ross Miller iii Food for thought... “Tf junk food is the devil, th scripture. “Chocolate Spice Cake” 4 (1 oz) squares unsweetened chocolate 2 cups flour 1 tsp baking powder 1 tsp cloves 1 tbsp coffee (brewed) 2/3 cup shortening 2 cups sugar 1 tsp baking soda 1 tsp cinnamon 1 ¥2 cups buttermilk Preheat oven to 350 degrees. Melt chocolate and set aside to cool. Stir shortening to soften. Sift in flour, sugar, baking powder, baking soda, salt, cloves, cinnamon and coffee. Add 1 cup of buttermilk and beat until flour is thoroughly blended. Stir in 1/2 cup buttermilk, eggs, chocolate and vanilla. Beat until thoroughly mixed. Pour into greased and floured 13 x 9 baking pan. Bake 40 minutes and cool. Frosting 2 egg whites 1 14 cups sugar 1 tsp vanilla 1/> cup water 1 1/2 tsp corn syrup 1 cup walnuts, chopped Place all ingredients, except eggs vanilla and walnuts, in a large double broiler. Cook, beating constantly until the mixture forms hard balls when dropped into cool water. Beat egg whites until stiff peaks form. Gradually pour in hot syrup, beating while mixing. Add vanilla. Fold in nuts. Frost cake. (54) Ann Carpenter “The Christmas Cake” 2 1/2 cups cake flour 1/4 tsp salt 1 14 cups sugar 3/4 cup milk 1 14 tsp vanilla flavor 2 1/2 tsp baking powder 3/4 cup butter 8 egg yokes 1 1% tsp lemon flavor Preheat oven to 375 degrees. Sift flour and baking powder twice. Cream butter and sugar until mixture is creamy and light. Add egg yolks that have been beaten until very thick. Add dry ingredients alternating with milk and flavorings. Beat well after each addition. Pour into two 9-inch greased caked pans. Bake for 25 minutes. Frosting 1/2 cups sugar 1/4 cup corn syrup 2 tbsp water 2 tsp vanilla 3 egg whites Combine sugar, corn syrup and water. brisk boil. Cover and bring to a Remove cover and boil until hard ball stage is reached when dropped into cool water. Beat egg whites until stiff peaks form. Gradually pour hot syrup into egg whites, beating while mixing. Add vanilla. Frost cooled cake. Ann Carpenter well asa necessity. (55) “Cowboy Cookies” 2 4 cups white sugar 2 1/44 cups brown sugar 2 4 cups margarine 5 eggs 4 Y2 cups flour 2 1/4 tsp baking soda 2 1/2 cups oatmeal (old fashion) 1 cup nuts, chopped (pecans or any type you like) 2 1% tsp vanilla extract 1 2 tsp salt 1 (12 oz) pkg chocolate chips Cream margarine, brown sugar, eggs and add vanilla. Sift together white sugar, salt and baking soda. Gradually add flour to cream Stir in oatmeal, chopped nuts and chocolate chips. Bake on greased cookie sheets for 12-14 minutes at 350°. Makes about 9 dozen cookies for those hungry cowboys and cowgirls! Tommy Carter “Mock Mexican Fried Ice Cream” 1/2 cup butter, melted 1 cup Rice Krispies cereal 1/2 gallon vanilla ice cream 1/2 cup butter, melted (for 1/4 - 1/2 cup cocoa (to taste) 1 (12 0z) can evaporated milk 1 cup shredded coconut 2 cups sugar 114 cup almonds, sliced 1/3 cup brown sugar sauce) 2 tsp vanilla Combine 1/2 melted butter, coconut, Rice Krispies and sliced almonds. Bake on a jelly roll pan for 8-10 minutes at 425°. Remove pan from oven and gradually stir in brown sugar to mixture. Using a 13 x 9 glass dish, layer half of the Rice Krispies mixture in the bottom of the pan. Cut firm vanilla ice cream into 1/o inch thick slices and layer on top of the Rice Krispies mixture, cutting the ice cream to completely cover all of the Rice Krispies mixture. Press down with a flat utensil. Spread remaining Rice Krispies mixture on top of ice cream. Stir together evaporated milk, sugar, 1/2 cup melted butter, cocoa and vanilla in a saucepan over medium -— high heat. Bring to a boil and boil for 2 minutes. Cool and add vanilla. chocolate sauce over ice cream mixture after serving. (56) Pour Kim Maquire penny mixture. “Surprise Cracker Pie” 26 saltine soda crackers 2 cups sugar 1/o stick butter Pastry for two 9-inch pie crusts 2 cups water 2 tsp cream of tartar Cinnamon Roll out bottom crust of pastry and fit into 9-inch pie plate. Slice pieces of butter on crust. Break half of the soda crackers, coarsely into pastry lined plate. Sprinkle cinnamon over crackers. Add remaining crackers and sprinkle with more cinnamon. Combine water, sugar and cream of tartar in a saucepan and bring to a gentle boil. Pour syrup over crackers. Cover with top crust. Trim and flute edges together. Cut slits in top crust to let steam escape. Bake in hot oven 350° for 30-35 minutes until crust is crisp and golden. Can be served hot or cold. Makes 6-8 servings. Enjoy! Tommy Carter “Pecan Butter Balls” 1 cup butter, softened 1/2 tsp vanilla 1/2 cup pecans, chopped 1/2 cup powder sugar 1 34 cups all purpose flour In a large mixing bowl, cream butter and sugar until light and fluffy. Blend in vanilla. Gradually add flour; blend well. Stir in nuts and cover and chill until firm. Shape dough into 1-inch balls. Place on a greased baking sheet. Bake at 350° for 20 minutes or until golden brown. Remove from baking sheet to a wire rack to cool. Makes about 3 dozen. Bon-a-petit! (57) Ann Carpenter “WMiom’s Sour Cream Pound Cake” 1 14 cups butter 3 cups sugar 3 cups cake flour 1/2 tsp salt 1 Y2 tsp vanilla extract 1 1/2 tsp rum extract 1/4 tsp baking soda 6 eggs 1 cup sour cream Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition; blend in vanilla and rum extracts. Sift four with salt; add alternating with sour cream, reserving 2 tablespoons of sour cream. Blend baking soda into reserved sour cream and add to butter stirring to blend. Pour into greased and floured 10-inch tube pan and bake in 325° oven for 1 hour and 30 minutes inserted in center comes out clean. or until wooden toothpick Roberta Dixon “Pineapple Upside-Down Cake” 1 cup butter 1 (20 oz) can pineapple, sliced Maraschino cherries 1 cup brown sugar 1 box yellow or pineapple flavored cake mix Melt butter and pour into 13 x 9 inch glass baking pan. Cover butter with brown sugar. Place sliced pineapple on top of brown sugar and place one cherry in the center of each pineapple ring. Prepare cake mix according to package directions. Pour cake mix over pineapple/brown sugar mixture in pan. Bake according to cake mix directions. Cake is done when an inserted toothpick comes out clean. Turn cake onto a cookie sheet or serving tray immediately after baking. (58) Ross Miller “Pecan Pie” 1 stick butter 1 tsp salt 1 tsp vanilla 1 cup pecans, chopped 3/4 cups white sugar 3 whole eggs 1 cup dark Karo syrup 19-inch pie crust shell Put 1 stick of butter, minus about 2 pats, in a large bowl and melt over a warm burner on stove. Then measure 34 cup white sugar and 1 teaspoon salt. Pour into melted butter. Mix; then add 3 whole eggs and 1 teaspoon of vanilla, slightly but thoroughly beaten. Mix gently but thoroughly and add 1 cup dark Karo syrup and 1 cup chopped pecans. Mix gently but thoroughly and pour into unbaked pie crust shell and bake at 350°. Reduce heat to about 325° after the crust begins to brown slightly. Continue baking until crust is golden brown. Cool pie before cutting. Roberta Dixon “Vinegar Pie” 1 cup sugar 1/74 cup vinegar, white or cider 2 tsp lemon extract 2 tbsp cornstarch 2 cups boiling water 2 eggs, separated 3 tbsp sugar 1 9-inch pie crust Preheat oven to 350°. In saucepan, mix together 34 cups of sugar, lemon extract, vinegar and cornstarch. Slowly add boiling water to mixture stirring constantly until mixture becomes thick. Remove from heat and let cool, about 30 minutes. When cooled, whisk in egg yolks and pour into pie crust. Bake for 20 minutes or until center is set. Remove from oven and let cool. Preheat oven broiler. Beat egg whites until they begin to hold soft peaks; then gradually add remaining 14 cup of sugar and beat until egg whites are stiff and glossy. Spread meringue on top of pie randomly making meringue peaks; place in heated oven on broil for about 5 minutes or until meringue is lightly browned. (59) Dula Brock “Sugar Cookies” 4 cups flour 1 tsp baking soda 1 2 sugar 1 tsp vanilla 1/o tsp salt 1/2 cup butter 1 egg 1/2 cup sour cream Mix together flour, baking soda and salt. In a large bowl, combine remaining ingredients and beat for 2 minutes. Add flour mixture and stir until well mixed. Roll out 4/2 inches thick on lightly floured board. Cut into desired shapes. Place on greased sheet and bake at 250° for 10 minutes. Do not brown. Makes 2 to 3 dozen. Martha Turner “Sweet Potato Casserole” 3 cups sweet potatoes, 1 cup sugar mashed 2 eggs 1 stick butter or margarine 1 tsp vanilla 1/2 cup milk Combine all ingredients and pour into greased casserole dish. Topping 1 cup brown sugar 1 cup nuts, chopped 1/3 cup flour 1/o stick butter or margarine Mix brown sugar, flour and nuts. Pour over potatoes and bake at 350° for 35 minutes. Lovey Hairston “Sautéed Apples” 4 medium apples, sliced 2 tbsp sugar 2 tbsp butter or margarine Dash of cinnamon In a skillet, cook and stir apples in hot butter over medium-high heat for 6-8 minutes or until tender. Stir in sugar and cinnamon. Serve hot. Makes 4 servings. (60) Ann Carpenter “Temon Pie” 3/4 cups sugar 2 tbsp cornstarch 3/4 cup milk 3 tbsp lemon juice 1 tbsp butter 3 eggs, yolks separated 1 tsp grated lemon peel 1 8-inch pie crust Mix sugar and cornstarch. Add milk and egg yolks. Mix well. Cook over medium heat until mixture is thick, stirring constantly. Remove from heat and add lemon juice, lemon peel and butter. Pour into pie crust. Top with meringue made from remaining egg whites if desired. Ann Carpenter “Fresh Apple Cake” 4 cups apples, diced 1 cup eae sugar 1 cup white sugar V/o cup ae Py 2 eggs, beaten Pinch of salt 2 tsp baking soda 1s tsp cinnamon 2 cups flour Nuts, chopped 2 cups tour Combine sugar, 2 tsp baking soda the eggs, oil, brown sugar and apples. flour, salt, cinnamon and baking soda. Mix white Mix apple mixtures and flour mixtures together well and then add nuts. Pour into tube pan and bake at 350° for 1 hour or until toothpick is inserted and comes out clean. Mary Bell Tucker “Homemade 4 eggs, beaten 2 tbsp flour 2 pints light cream milk 1/ tsp salt Vanilla Ice Cream” 2 cups sugar 1 quart milk 1/2 pint whipping cream 1 tbsp vanilla Mix all ingredients except vanilla in saucepan. Heat until little beads appear. Remove from heat and add vanilla. Mix well and pour into ice cream freezer. Makes 1 gallon. (61) Ann Carpenter “Grandma Funk’s Fruit Cake” 3 cups sugar 1 1/3 cup shortening 4 eggs } 1 pint Postum coffee 6 cups flour 4 cups apple sauce 2 tsp vanilla 3 tsp baking soda 2 tsp nutmeg 1 lb raisins (in hot water) 2 tsp salt 1 tub fruit mix 4 tsp cinnamon 1 tsp cloves Nuts & Maraschino cherries Mix sugar, eggs, Postum, shortening, applesauce and vanilla in a large mixing bowl. Mix flour, cinnamon, nutmeg, baking soda, cloves and salt together and gradually stir into applesauce mixture. Drain hot water from raisins and mix with fruit mix, nuts and cherries. Combine fruit mix with applesauce mix and bake in loaf pans at 350° for 30—45 minutes or until inserted toothpick comes out clean. Makes 5 loaves. Ross Miller “Buttermilk Chess Pie” 2 cups sugar 5 large eggs, lightly beaten 1 tsp vanilla extract 2 tbsp all purpose flour 2/3 cups buttermilk 1/> cup butter or margarine, melted 1 unbaked 9-inch pastry shell Combine sugar and flour in a large mixing bowl; add eggs and buttermilk, stirring until blended. Stir in butter and vanilla and pour into unbaked pastry shell. until set. Cool in on a wire rack. shaken and there is a slight jiggle. Bake at 350° for 45 minutes or Pie is done when it is gently (62) Dula Brock “Buttermilk Pie” 2 cups sugar 1 can coconut 3 tbsp flour 1 tsp vanilla 1 stick butter 1 8-inch pie shell 2/3 cups buttermilk 3 eggs 1/2 cup black walnuts, chopped Mix all ingredients together in mixing bowl and pour into pie shell. Bake at 350° for 35 minutes. | Lovey Hairston “Old Fashion Raisin Pie” 5 cups raisins 6 tbsp vinegar 1/2 cup granulated sugar 2 9-inch pie crusts 3 cups water 1/2 cup brown sugar 2 2 tbsp cornstarch & water Place raisins and water in a pan and bring to a boil. Add sugar and vinegar. Add cornstarch mixed with a little water. Stir in raisin mixture and cook until thickened. Pour in pie crust (in pie pan) and place other pie crust on top. Bake at 400° for 45 minutes. Barbara Swapp “Lovey’s Pecan Pie” 3 eggs, slightly beaten 1/2 cup dark Karo syrup 1/o tsp vanilla Dash of salt W/o sugar 2 tbsp melted butter 1 1/2 cups chopped pecans Mix sugar, syrup, butter, flour, salt and eggs. Stir in pecans. Pour into unbaked 8 inch pie shell. Bake 50 minutes or until lightly browned at 350°. (63) Lovey Hairston “Mom’s Carrot Cake” 3 cups carrots, grated 1/o tsp ginger 2 cups flour 2 cups sugar 1/o tsp cloves 1 cube butter 2 tsp baking soda 1 cup nuts, finely chopped, 4 eggs, beaten 1 ¥2 cups cooking oil 2 tsp cinnamon 1 (8 oz) pkg cream cheese 1 lb powdered sugar 1 tsp vanilla if desired Mix the flour, sugar, eggs, cooking oil, cinnamon, baking soda, ginger and cloves together in a large mixing bowl and then add the carrots last. Pour into a 13 x 9 inch cake pan and bake at 350° for 25 to 30 minutes. To prepare the frosting; cream the butter, cream cheese, powdered sugar and vanilla together until smooth. on cooled cake and sprinkle with finely chopped nuts. Spread Julia Alexander “Ugly Duckling Cake” 1 pkg yellow cake mix 2 1/3 cups Bakers Angel Flake coconut 1/> cup brown sugar, firmly packed 1/o cup butter or margarine 2 eggs 1 (16 oz) can fruit cocktail 1/2 cup granulated sugar 1/2 cup evaporated milk — Combine cake mix, fruit cocktail with syrup, 1 cup of the coconut and the eggs in large mixing bowl. Blend; then beat at medium speed for 2 minutes. Pour into greased 13 x 9 pan, sprinkle with brown sugar and bake at 325° for 45 minutes, or until cake springs back when lightly touched. Bring butter, granulated sugar and milk _ to a boil in a small sauce pan; boil 2 minutes. Remove from heat; stir In remaining coconut and spoon over hot cake in pan. warm or cool. (64) Serve Lovey Hairston hie Riki “But thou shalt have a perfect and just eight, a perfect and just measure shalt thou have. 99 Deuteronomy 25:15a “But thou shalt have a perfect and just weight, a perfect and just measure shalt thou have. Deuteronomy 29:15. A guide to healthy cooking and eating People are more concerned than ever about making the right choices when it comes to eating. Once primarily concerned with weight and calories, now consumers want to know more about what they are Their concerns include a number of diet putting into their bodies. related topcis such as cholesterol, fat, fiber, sodium, as well as calorie intake. The following two pages contain important nutritional information to help you eat smart. This information can be a tool in your family’s diet and overall good health. llaking the Right Food Choices Focus on your food. When eating at home, pick one place to sit down and try not to watch television, which may lead to more eating than you think. Know when you’ve had enough. Quit before you feel full or stuffed, which normally takes approximately 20 minutes before your brain gets the message. Get plenty of fiber from fruits, vegetables, beans and whole grains. This will help you feel fuller longer and lower your risk for heart disease and type 2 diabetes. Become portion savey. Keeping manage your calorie intake tabs on your portion sizes helps you to Snack smart. Choose snacks by the calories and nutrients they provide, include them in your daily allowance and limit portions to one serving. Physical Activity Find your balance between y food and physical activity. Regular physical activity is important for your overall health and fitness — plus it helps to control body weight, promotes a feeling of well being and reduces the risk of chronic diseases. If you are currently concerning increased physical activity. inactive, consult your doctor Is It Right for You? Make sure your weight loss plan is right for you using the above tips as a guide. Consult your physician prior to starting your plan. 20 Healthy Snacks for Kids 9 N 10 Dw (An adult may need to assist with some of these snacks.) iB 12. 13. 14. 15. 16. Lf 18. is 20. Peel a banana and dip it into yogurt. Roll in crushed cereal and freeze. Top with Spread celery sticks with peanut butter or low-fat cream cheese. raisins. Enjoy your “ants on a log.” Stuff a whole-grain pita pocket with ricotta cheese and granny smith apple slices. Add a dash of cinnamon. Mix together ready-to-eat cereal, dried fuit and nuts in a sandwich bag for an on-the-go snack. Top low-fat vanilla yogurt with crunchy granola and sprinkle with blueberries. Microwave a small baked potato. Top with reduced-fat cheddar cheese and Salsa. Make snack kabobs. Put cubes of low-fat cheese and grapes on pretzel sticks. Toast a whole grain waffle and top with low-fat yogurt and sliced peaches. Spread peanut butter on apple slices. 7 Blend low-fat milk, frozen strawberries and a banana for thirty seconds for a delicious smoothie. Make a mini-sandwich with tuna or egg salad on a dinner roll. Sprinkle grated Moneterey Jack cheese over a corn tortilla; fold in half and microwave for twenty seconds. Top with salsa. Mix together peanut butter and cornflakes in a bowl. Shape into balls and roll in crushed graham crackers. Fill a waffle cone with cut up fruit and top with low-fat vanilla yogurt. Sprinkle grated Parmesan cheese on hot popcorn. Banana Split: Top a banana with low-fat vanilla and strawberry frozen yogurt. Sprinkle with your favorite whole grain cereal. Spread mustard on a flour tortilla. Top with a slice of turkey or ham, low-fat cheese and lettuce. Then roll it up. — | Mini Pizza: Toast an english muffin, drizzle with pizza sauce and sprinkle with low-fat mozzarella cheese. | Parfait; Layer vanilla yogurt and mandarin oranges or blueberries in a tall glass. Top with a sprinkle of granola. Add _ low-fat Break a graham cracker into bite-size pieces. Rocky Road: chocolate pudding along with a few miniature marshmellows. Eating Right for a Healthy Weight Start with a Plan Develop a plan for lifelong health, not just short-term weight-loss. Don’t lose sight of the big picture: achieving overall’good-health. By putting more emphasis on your health, experts agree that you cansraise your overall self-esteem, resulting in healthy eating, weight loss and ep Proved health. Set healthy, realistic goals. When you make changes:step-by-step and set realistic goals, you are more likely to succeed*in reachingthem. Start with two or three specific, small changes at a time and track your progress by keeping a food and activity log. Get a a personalized eating plan. If you have special consult your healthcare provider for a customized plan. dietary needs, Eat at Healthy Eating Tips least three meals a day and plan your meal ahead of time. Whether you are eating at home, packing a lunch or eating out. This will help your overall eating for the day and keep you on track. Balance your plate with the right portions of a variety of foods. Try changing from a larger dinner plate to a smaller one. Become portion savey (which will help you to keep tabs on your portion sizes, manage your calorie intake) — a must for an effective weight management Stragetgy. Half your plate should be filled with vegetables, one fourth lean meat, poultry or fish and one fourth grains. To round out your meal, add a glass of fat-free or low-fat milk and a serving of fruit for dessert. Start you meal with low calorie foods like fruits, vegetables then move on to your main course and side dishes. and salads, Diabetic Cooking and Nutritional Hints With a little thought and effort, you can make wonderful meals that are nourshing and healthy for a diabetic person. Enjoy helping those you love be healthy! Carbohydrates There are usually three kinds of carbohydrates found in food and they Both sugar and starch cause bloodare starch, sugar and dietary fiber. It is essential to limit these items in your sugar (glucose) levels to go up. Pair a carbohydrate with a protein, and make sure the protein cooking. is served first. The protein stabilizes the blood sugar. Fruits and Vegetables Fruits and vegetables are a part of a well-rounded diet. conconcentrate and quick or low glycemic favorite index sweetners for desserts of refined place in the breads vegetables. The mo deliver nutrients th ARS x ARS; 5 ieiyer Pak A growing favorite pears and beans and leafy are Some examples to try sugar. and maltitol syrup made from corn is a noderation. Remember fruits high in 1e_blood-sugar levels to rise. amongst diabetics is Agave nectar good sweetner too. Use bot sugar and starchy vegetable rotein Use fruit juice ethe latter mentioned, they | Ge At REGIE Sie an a SP Pr: 3) es. Ha Be ee é- Meat is full of protein and does not contain carbohydrates. However, meat can contain fat that can be harmful to the body, causing heart disease. It is important to limit the amount of unhealthy fat in the diet. Examples of good protein choices are skinless chicken breasts, salmon, lean cuts of beef and tofu. Tofu is technically not a meat; it is frequently used as a replacement for meat. Diabetic Cooking and Nutritional Hints Cooking/Processing Cooking times can affect the glycemic index of food as can processing. Pasta should be served al’dente rather than soft. Baked potatoes are a better choice than mashed. A whole apple is lower on the glycemic index than applesauce. Raw fruits and vegetables are better than cooked to name a few. Whole Grains Use whole grains often instead of processed white flour. Goods made with white flour turn into sugar in the bloodstream very quickly, possibly giving the diabetic an unwanted large blood sugar rise. Whole grains have more fiber which is excellent for slowing down the rate at which carbohydrates are assimulated and allow for a much more gradual rise and decline in blood sugar. Portions/Schedule Regular meals in smaller portions are important in managing diabetes. Diabetics should eat several small meals rather than three large meals each day to help avoid large fluctuations in blood sugar levels. Skipping meals or eating at an irregular schedule also can cause blood sugar levels to drop or elevate, which can be harmful to a diabetic. Eating some small snacks such as sugar free yogurt or a bran muffin at regular intervels can improve blood sugar levels as well as helping diabetics to feel better overall. As always, hints. consult your physician before trying these or other helpful Decreasing Your Fat Intake You can lower your cholesterol level and decrease your risk of heart disease Here are some ways: by cutting down on your fat consumption. e e Avoid fried foods; bake and broil. Choose lean meats; cut off the fat before cooking. Avoid luncheon meats (hot dogs, bologna). Eat sparingly of sausage and bacon. Remove skin from poultry (before cooking, if possible). Steam vegetables. half the Use called fat (oil, margarine, butter, lard, shortening, mayonnaise) for in recipes. 1 teaspoon margarine or butter on bread, hot cereals, and e Use less than e e e vegetables. Use low-fat salad dressings; limit other salad dressings to 1 tablespoon. Season with herbs, lemon, vinegar, onion, garlic, tomato products. Thicken sauces, soups with a mixture of corn starch (or flour) and cold water. e e e Forsnacks, choose fruit, vegetables, and whole grain breads/cereals/crackers. Choose low-fat milk products such as buttermilk, 2% fat milk, non-fat dry milk powder and skim milk. Use lean pieces of meat instead of fatback as seasonings for beans, peas, greens. How to Pick What’s Good for Your Diet Formula % of calories from fat: (Grams of Fat) x 9 (Calories per serving) = (Percent of calories from fat) KITCHEN HINTS Mash and freeze ripe bananas, in one-cup portions, for use in later baking. wasted bananas (or you can freeze them whole, peeled, in plastic baggies). No To quickly use frozen juice concentrate, simply mash it with a potato masher, no need to wait for it to thaw. To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing. Spray your Tupperware with based sauces, no more stains. non-stick cooking spray before pouring in tomato Transfer your jelly to a small plastic squeeze bottle. No more messy, sticky jars or knives. This also works well for homemade salad dressing. Save your store-bought-bread homemade bread! bags and ties, they make perfect storage bags for When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead. No white mess on the outside of the cake. Wrap celery in aluminum weeks. foil when putting in the refrigerator it will keep for When making bread, substitute non-dairy creamer for the dry milk. It works just as well. Rinse cooked, ground meat with water when draining off the fat, this helps wash away even more fat. Slicing meat when partially frozen makes it easier to get thin slices. Instead of throwing away bread heels or leftover cornbread, bread crumbs. For use later, store them in the freezer. use them to make Substitute half applesauce for the vegetable oil in your baking recipes. You'll greatly reduce the fat content. (Example: 1/2 cup vegetable oil = 1/4 cup applesauce + 1/4 cup oil) To ripen avocados and bananas, enclose them in a brown paper bag with an apple for 2-3 days. KITCHEN HINTS Don't throw away those single serving gelatin plastic cups; make your own single servings. Place the cups in a muffin holder, fill the cups and place in the refrigerator. It only takes a few minutes and no mess. Fruit Freshener - Use 2 vitamin C tablets in a big-bowl of water... let them dissolve and stir ... dunk any veggie... or-fruit-and. it willstay fresh for a couche of weeks and vitamin C won't-hurt’you ‘either. Try it out/on’a’potato... dunk the potato and leave it out on the sink, it won't-discolor. It's the short’version of "fruit fresh”. in the To keep milk past-its expiration date, add-salt. A pinch of salt.in’a gallon wil doit. salt slows the rate of bacteria growth. The Cottage Heessz Will-remain=fresherlonger if you store it upside down refrigerator. This slows the éffects of oxidation: lf you freeze wild rice-it.will last 3-4 months compared to a week in-the diiceurstox A good trick when you-go. away on vacation.is*to place a baggie With a few ice cubes in the freezer. If a powerfailure occurs while you are gone and the food thaws and then ‘ refreezes you will know about it Wheniyou get Home. . Ice cream container sealed in a plastic an will nae crystals from forming when it is in the freezer. Potato chip bag open again and they're all stale and yucky? Pop them in the microwave for 30 to 60 seconds, let stand for two minutes and they'll be crispy again. Regarding tomato paste, it seems a whole can of tomato paste is many times too much for some recipes. Suggestion: take a piece of waxed paper, putting it on a cookie sheet and putting teaspoonfuls of the leftover paste on the paper, another sheet on top and freeze this. When frozen just peel them off and put them in a baggie and when you need a teaspoon or tablespoon of paste you have it without opening a whole can and there is no waste. OR -- put small amounts in an ice tray and then just pop them out when | need them. Quick Whipping -- A teaspoonful of cold water added to the white of an egg causes it to whip more quickly while increasing the quantity. KITCHEN HINTS Brush beaten egg white over pie crust before baking to yield a beautiful, glossy finish. In recipes calling for margarine, substitute reduced-calorie margarine to help cut back on fat. (Same goes with sour cream, milk, cheese, cream cheese, and cream soups.) Place a slice of bread in hardened brown sugar to soften it back up. When boiling corn on the cob, add a pinch of sugar to help bring out the corns natural sweetness. Don't throw out all that casseroles and sauces. leftover wine. Freeze into ice cubes for future use in lf you have problem opening jars: Try using latex dishwashing gloves. They give a nonslip grip that makes opening jars easy! Potatoes will take food stains off your fingers. Just slice and rub raw potato on the Stains and rinse with water. To take the tears out of chopping onions: Plug in a portable fan and turn it to high. It'll help blow away the fumes from your eyes - no more tears. Don't panic if your soup's too salty: Add cut raw potatoes and throw them away once they are cooked and have absorbed the salt. Your soup is saved! Instead of throwing away a sponge that has a stale odor, simply toss it in the dishwasher and wash it with the next load of dishes. It will come out clean and fresh smelling and will kill any bacteria in the sponge, so it's a good idea to toss your sponges into the dishwasher often. Save celery leaves. Spread them out on paper towels or a paper plate and let them dry. Crumble them into soups, salads and stuffing's. They will add an extra zippy flavor for free. Make giant ice cubes in muffin tins or plastic margarine bowls. These are perfect for using in picnic coolers or punch bowls. They look pretty and keep your drinks or food cold longer. KITCHEN HINTS To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh, if it rises to the surface, throw it away. Keep the linings from cereal boxes; they make great substitutes for waxed paper. To keep potatoes from budding, place an apple in the bag with the potatoes. Use a meat baster to "squeeze" shaped pancakes every time. your pancake batter onto the hot griddle, perfect Use lifesavers candy to hold candles in place on your next birthday cake. Kids love ‘em! Poke an egg with a small sewing needle before hard-boiling, and the egg will peel with ease! Hold that needle in place with a magnet refrigerator clip. Stuff a miniature marshmallow.in the bottom of a sugar cone to prevent ice cream drips! Zap garlic cloves in the microwave for 15 seconds and the skins slip right off. To prevent egg shells from cracking, add a pinch of salt to the water before hard boiling. Use a pastry blender to cut ground beef into small pieces after browning. Sweeten whipped cream with confectioners’ sugar instead of granulated sugar, it will Stay fluffy and hold its shape better. lf you don't have enough batter to fill all cupcake tins, pour 1 tablespoon of water into the unfilled spots ... this helps preserve the life of your pans! To easily remove honey from a measuring spoon, first coat the spoon with nonstick cooking spray Run your hands under cold water before pressing Rice Krispy Treats in the pan, the marshmallow won't stick to your fingers. KITCHEN HINTS Moldy Fruit -- What should you do with fruit with mold? Throw it away rather than simply cutting off the mold since mold on fruit goes much deeper than what appears on the fruit. Broccoli Stalks -- Don't discard the tough ends of broccoli stalks. Use them for making SOUpS. Measuring Honey -- Measuring honey with a spoon is easy but getting it all off the spoon is another matter--so first rub the spoon with margarine. Dropping Cookie Dough -- To get cookie dough to drop without sticking dip the spoon in milk first. Leftover (extra) Pie Dough -- Cover it with some parmesan and gruyere cheese and you'll bake a delicious appetizer and at the very same meal with your pie as dessert. Easy Shelling -- Pecans are easy to shell if they are first soaked in boiling water for 10 minutes or so. Or microwave 2 cups of pecans or Brazil nuts in 1 cup of water for 5 to 6 minutes on HIGH. Storing Cake -- If you store half apple in the container which you are storing a cake, the cake will retain its freshness. Cheesy Apple Pie -- Don't just serve cheese with apple pie, bake it right in. Spread grated sharp Cheddar on the bottom of the crust before adding the apple filling. Sticking Cake Layers -- Cake layers sticking to the bottom of the pans? Put them back in a warm oven for a short time. The layers will then come out without a problem. Or, try lining the bottom of your pans with ‘waxed paper. aise (cd Serp = x Foe Nae awe ae GENERAL HOUSEHOLD HINTS Get rid of tarnish on silver the easy way, place a piece of aluminum foil (shiny side up) on the bottom of a glass bowl or pan. Fill the container with a solution made of 2 cups boiling water and 3 teaspoons of baking soda and you've made an inexpensive "bath" to soak your silver in. Your silver will shine like new in no time! To keep cut flowers fresher longer by mixing up a homemade formula. Mix 1 pint warm water, 1 pint lemonade or a lemon-lime soft drink. Pour enough into the vase to cover the lower three to four inches of the stem. Here's how this formula works: the sugar in the mixture supplies energy to the flowers and the citric acid in the lemon helps preserve them. How about a low cost window cleaner: Add just a drop of Dawn dish liquid to 3 cups of water. Shoe Polish -- Cold Pressed Nut Oil, Olive Oil, Walnut Oil, or Beeswax. Apply oil to leather product and buff with a chamois cloth to a shine. Lemon juice is good polish for black or tan leather shoes. Follow by buffing with a soft cloth. Vinegar removes water stains on leather by rubbing with a cloth dipped in a vinegar and water solution. A dab of petroleum jelly rubbed into patent leather gives a glistening shine and, prevents cracking in the winter. Use vinegar to shine patent leather, moisten a soft cloth with white vinegar and wipe clean all patent leather articles. The color of the leather may be slightly changed. Try Art-gum eraser, sandpaper or emery board to remove dirt marks on suede. Just rub out with an art-gum eraser, then buff lightly with sandpaper or an emery board. Paint Brush Renew — use vinegar to soften hard paintbrushes in hot vinegar for a few minutes. Then wash paintbrush in soap and warm water and set out to dry. Pet Urine -- Dab area with toweling, wash wil uds of liquid dish detergent, and rinse with 1/2 cup vinegar diluted in 1 qt: wat n water. Lay towels or paper towels over the spot and weight down to absorb excess moisture. Let stand 4 to 6 hours, then remove toweling, brush up nap and allow drying completely. To speed drying, use an electric fan. Windshield Wiper Frost Free overnight in the winter, mix windows with this solution. windshields ice and frost-free. Fluid -- When you have to leave your car outside 3 parts vinegar to 1 part water and coat the This vinegar and water combination will keep GENERAL HOUSEHOLD HINTS Renew the features on your old faded dolls' faces -- By blending in a cream foundation. Then apply a little rouge on the cheeks and for lips, nail polish. Waterproof mascara can be used on eyes lashes. Dirty marks on your white court shoes -- Just drop some medicated oil on a piece of cloth and clean off those dirty marks on your white court shoes. They'll be looking good as new again. To keep lint and dust off glass top tables, wash them in a solution of warm water and fabric softener. Add one tablespoon of liquid fabric softener to one quart of warm water. The fabric softener willclean the glass inexpensively and will help keep lint from gathering on the glass. Also great for computer screens and TV's. Good weather sealing around doors and windows not only saves heating and cooling, but also cuts down dusting dramatically. money on Don't throw away odd socks or socks with holes in them; use them to make a mop. Tie several socks (10-12 works best) to a mop or broom handle and use just like you would a regular mop. White cotton socks work best for this project and by the time the “sock mop" wears out; you'll probably have plenty more socks to make a new one. Get rid of pet hair on upholstery. effortlessly slightly dampened sponge. by wiping the furniture with a When you need to touch up a scratch or other type of blemish on a painted wall use a drop of paint on a cotton swab to fix the problem. You won't waste a bunch of paint and you won't have to waste time cleaning a paint brush. To help new or just cleaned drapes stay fresh and crisp looking, spray them with a few coats of unscented hair spray before hanging them up. Allow the hair spray to dry between applications. When you leave the house put any cut flowers into the refrigerator, making the flowers last much longer. GENERAL HOUSEHOLD HINTS Organize your magazines into groups according to Seasons (Spring, Summer, and Winter). This way, you have several handy reference guides for appropriate Season/Holiday! Fall the Use of soap wrapper -- Don't throw away the wrapper after removing a bar of soap. Place it inside your shoe cabinet or shoe box. It's a cheap way of filling the air with a nice smell. lf your polished furniture has small scratches -- Try rubbing them with a shelled walnut. You'll see the scratches just disappear! Are your shoes smelly? Here's a solution -- Put some tea leaves into a pair of stockings and stuff each into a shoe. Leave for a day or two and the smell just vanishes! Tips for stamp collectors -- Place the envelope in the freezer for a few hours. You'll then be able to easily lift the stamps off with a pair of tweezers. To keep buttons from dropping off -- Dab.a drop of clear nail polish onto the thread this secures the buttons. This will harden and make it more difficult for thread to break off. : : To avoid hurting your fingers while hammering’ metal nails into the wall -- Hold the nails with a wooden clothes peg instead. So.even if you miss, you won't get hurt. = Ege shells can be used to-clean’glass bottles -- Break the shells into pieces, drop them into the bottle with a few drops of detergent and a bit of water, and shake vigorously. Then rinse with water. Use air-freshener to clean mirrors -- It does a good job and better still, leave a lovely smell to the shine. lf you have problem with slippery shoelaces which refuse to stay tied -- Rub them with a candle and make them less slippery so that knots stay put. GENERAL HOUSEHOLD HINTS Put an old spatula to good use -- An old metal kitchen spatula makes a great scraper when you're trying to remove dried paint spills How to fix hinges & stripped screw holes from daily use -- From your nearby hardware store; pick up a length of 3/8th inch wooden Dowling and some white or yellow wood glue. Drill out all the loose screw holes with a 3/8th inch drill bit. Now cut short sections of the dowel, sand lightly and glue them into the enlarged screw holes. When the glue has firmly dried, the ends of the dowels can be sawn off and sanded flush. Now drill new pilot holes for the hinge screws, using a drill equal in diameter to the shank of the screw. Reinstall the hinges and re-hang the doors. Another method is to break off small lengths of toothpicks the approximately the depth of the existing screw holes, stick them into the holes along with a generous amount of wood glue, sand flush when you are sure the glue is dry, and re-insert the SCreWws. Equivalent Measures & Abbreviations The most commonly used equivalent measuring guide andabbreviations will help you in the kitchen. 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Simply crack the shells around the roots of your plants and transplant them outdoors the shell is a natural fertilizer. Are cockroaches in your home driving you mad? Try this tested trick. Fill a large bowl with cheap wine and leave it under the sink. The pests will drink it, get drunk, fall in the bowl and drown ... easy! Ants, ants, ants everywhere ... Well, they are said, “to never cross a chalk line.” So get your chalk out and draw a line on the floor or wherever ants tend to march - see for yourself. To keep those pesky insects away from your plants, combine one bulb of garlic, 1 Small onion and 1 Tbs. cayenne pepper in the blender. Mix with 1 quart water and let stand for one hour. Then add 1 Tbsp Ivory liquid and mist your plants. The Worm Turns -- Plant dill around your tomato bed. It's a great way to keep tomato horn worms from getting the better of your plants. When to pick -- the best time to harvest fruits and vegetables for maximum flavor is in the morning. FIRST AID Next time you need a quick ice pack, grab a bag of frozen vegetables out of your freezer -- ‘no watery leaks from a plastic baggie! Cure for headaches -- Take a lime, cut it in half and rub it on your forehead. The throbbing will go. When you or your child gets a splinter, reach for the scotch tape before resorting to tweezers or a needle. Simply put the scotch tape over the splinter, then pull it off. Scotch tape removes most splinters painlessly and easily. Poison Ivy all over the place ... how do you get rid of it? Mix 3 pounds of salt with ‘a gallon of soapy water; spray the solution on the plants leaves and stems. ALKA-SELTZER HINTS Unclog a drain -- Clear the sink drain by dropping three Alka-Seltzer tablets down the drain followed by a cup of Heinz White Vinegar. Wait a few minutes, run the hot water. Get short-term relief from nicotine withdrawal symptoms -- As long as you're not on a low-sodium diet or have peptic ulcers, drink two Alka-Seltzer tablets dissolved in a glass of water at every meal. Soothe insect bites -- Dissolve two Alka-Seltzer tablets in a glass of water, dip a cloth into the solution, and place the cloth on the bite for twenty minutes. Clean a toilet -- Drop in two Alka-Seltzer tablets, wait twenty minutes, brush, and flush. The citric acid and effervescent action clean vitreous china. Clean a vase -- To remove a stain from the bottom of a glass vase or cruet, fill with water and drop in two Alka-Seltzer tablets. Polish jewelry -- Drop two Alka-Seltzer immerse the jewelry for two minutes. Clean a thermos tablets into bottle -- Fill the bottle with: water, a glass drop of water and in four Alka-Seltzer tablets, and let soak for an hour or longer, if necessary. Remove burned-on grease from a pot or pan -- Fill the pot or pan with water, drop in six Alka-Seltzer tablets, let soak for one hour, then scrub as usual. OUTDOOR HINTS Getting out the patio furniture for the summer? For aluminum furniture, apply a layer of past wax to tubular aluminum to avoid pitting! Plastic furniture, clean with bleach and water on a sunny day ... the sun helps bleach out the furniture! Wash wicker outdoors and let the sun dry it to tighten up sagging seats! Wrought iron furniture, remove rust with steel wool, apply a layer of aluminum paint before covering with outdoor paint. When pain dries, add a layer of paste wax! Outdoor cooking; Fast Starter -- Stuff a crumbled sheet of newspaper under your coals, then roll another sheet of news paper into a-cone and poke it through the coals of the paper to form.a*chimney. Ignite the paper. It will carry the fire into your charcoal. Make cleaning easier -- To make.cookout cleanups easier take a preventive step and spray the cooking grill with nonstick spray before placing the rack over the coals. Food won't stick nearly as much as it: does on an untreated rack. Juicy News -- Always use tongs when turning meat on the grill. This way, you'll avoid piercing the meat, which causes it to lose its natural juices. HOW TO DETECT A TWO-WAY MIRROR When we visit toilets, bathrooms, hotel rooms, changing rooms etc., how many of you know for sure that the seemingly ordinary mirror hanging on the wall is a real mirror, or actually a two-way mirror? Just conduct this simple test: Place the tip of your fingernail against the reflective Surface and if there is a GAP between your fingernail and the image of the nail, then it is a GENUINE mirror. However, if your fingernail DIRECTLY TOUCHES the image of your nail, then BEWARE, for it is a two-way mirror! 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When you don’t have any time to waste and need tomato paste... look for a substitute! When you only got an hour and you don’t have any flour... _ look for a substitute! When you need to hurry up, the recipe requires look fora substitute) syrup... Common Ingredients — Yields & Equivalents orca Knowing how many apples ro you may need for a recipe can_ be difficult, so here’s a guide of common ing @dientsto help you when shopping for groceries and preparing recipes. “— © Food if Your Recipe States You Will Need Approximately Apples 1 cup sliced or chopped 1 medium (6 oz) 1 Ib 3 medium _ Apricots, dried halves | Bacon 1/2 cup crumbled Bananas 1 cup sliced Beans, dried 1 cup mashed 5 to 6 cups cooked | | | Asparagus Beans, | green or wax Bread, white 1 cup - 16 to 20 stalks 3 cups 1-inch pieces 5 oz 1b 8 slices, crisply cooked 1 medium or 2 small 2 medium 1 Ib dried (2 1/4 cups) 1 Ib 12 slices (1/2 inch) 1-Ib loaf 1 cup soft crumbs 1 1/2 slices 1 cup dry crumbs 4 to 5 slices, oven-dried 1 bunch 1 1/2 Ib 2 cups flowerets, 1-inch pieces 6 oz 2 cups 1 Ib 1/2 cup 1 stick 1 medium head 1 1/2 Ib 4 cups shredded 1 Ib 7 cups 16 oz 1 medium 7 inches | 1 cup shredded 1 1/2 medium | 1 cup 1/4-inch slices 2 medium | Broccoli | | | or chopped Butter, margarineor spread Cabbage Green Slaw (bag) | Carrots | Cauliflower Celery | Cheese Hard (such as blue, |‘ Cheddar, feta, 1 medium head 2 Ib (with leaves) 3 cups flowerets 1 Ib 1 medium bunch 2 Ib (11 inches) 1 cup thinly sliced or chopped 2 medium stalks 1 cup 4 oz mozzarella, Swiss), | shredded or crumbled | Cottage 2 cups 16 oz | Cream 1 cup 8 oz Chocolate Chips unsweetened or 1 cup 6 oz 1 square or bar 1 oz semisweet baking Common Ingredients — Yields & Equivalents Knowing how many lemons or onions you may need for a recipe can be difficult, so here’s a guide of common. ingiedients to help YOK, when shopping for groceries and preparing recipes. Corn, sweet | 1 medium ear 8 oz 1 cup kernels 2 medium Cream Sour Whipping (heavy) Crumbs, finely crushed Chocolate wafer cookie Graham cracker 1 cup 8 oz 1 cup (2 cups whipped) 1/2 pt 1 1/2 cups 27 cookies 1 1/2 cups 21 squares 1 cup 29 squares 1 1/2 cups 38 cookies Saltine cracker | Vanilla wafer cookie Whole | 4 large eggs 1/4 cup fat-free cholesterol-free Flour 3 1/2 cups 1 Ib Garlic 1/2 teaspoon finely chopped Jalapefio chili 1 Tbsp | Lemons or limes | | 1 cup 1 egg | i ears Lettuce iceberg or romaine 1 medium 1 medium, clove seeded and chopped 1 1/2 to 3 tsp grated peel 1 medium 2 to 3 Tbsp juice 1 medium 1 medium 1 1/2 Ib head 2 cups shredded 5 oz 6 cups bite-size pieces 1 Ib Marshmaliows 1 large 10 miniature Meat, cooked (beef, pork 1 cup chopped or bite-size 6 oz 6 cups sliced 1 Ib 2 1/2 cups chopped 8 oz and poultry) ' Fresh ' pieces (5 oz uncooked) Nuts (without shells) Chopped, sliced or 1 cup 4 oz or haives 3 to 4 cups 1 Ib Olives Pimiento-stuffed 1 cup sliced 24 large or 36 small 1 medium 1/2 oz slivered Whole | Onions Green, with tops 2 Tosp | | chopped 1/4 cup sliced Yellow or white 1 2 3 or 4 medium medium 1/2 cup chopped medium 3 oz 1 medium “i Common Ingredients— Yields& Equivalents Knowing how many oranges or tomatoes difficult, so here’s a guide of common groceries and preparing recipes. a Oranges you may need for a recipe can be ingredients to help you when shopping for 1 to 2 Tbsp grated peel 1 medium 1/3 to 1/2 cup juice 1 medium Macaroni 4 cups cooked 6 to 7 oz uncooked (2 cups) Noodles, egg 4 cups cooked 7 oz uncooked (4 to 5 cups) Spaghetti 4 cups cooked 7 to 8 oz uncooked Peppers, bell 1/2 cup chopped 1 small 1 cup chopped 1 medium 1 1/2 cups chopped 1 large 10 to 12 small 1 1/2 Ib 1 medium 5 to 6 oz 1 cup 1/2-inch pieces 1 medium Brown 4 cups cooked 1 cup uncooked Parboiled (converted) 3 to 4 cups cooked 1 cup uncooked _ Precooked white (instant) 2 cups cooked 1 cup uncooked 3 cups cooked 1 cup uncooked 3 cups cooked 1 cup uncooked Jumbo 1 Ib 21 to 25 count Large 1 Ib 31 to 35 count Medium 1 Ib 41 to 45 count Small 1 Ib 51 to 60 count Shrimp (cooked without 1 Ib 1 1/3 Ib uncooked (with shells) Brown 2 1/4 cups packed 1 Ib Granulated 2 1/4 cups 1 Ib | Powdered 4 cups 1 Ib Zz Tomatoes 3/4 cup chopped (1 medium) 5 oz 1 cup chopped 1 large 1/2 cup chopped 1 small | | | Potatoes New | Red, white, sweet or yams Red or White Rice - Regular long grain Wild Shrimp (uncooked, with shells) | shells) | Sugar | Emergency Substitutions lf you must make a substitution for a recommended ingredient, try the following. instead of: | Use: 1 cup 1 cup uncooked short-grain white rice, regular long1/4 tsp baking soda plus 1/2 tsp cream of tartar _ Arborio rice | Baking powder 1 tsp Balsamic 1 Tbsp vinegar | Amount uncooked grain rice or brown rice 1 Tbsp sherry or cider vinegar | Beer 1 cup | Bread | crumbs, dry 1/4 cup 1/4 cup finely crushed cracker crumbs, corn flakes or quick-cooking or old-fashioned oats _ Broth, chicken, beef 1 cup 1 tsp chicken, beef or vegetable bouillon granules (or Brown sugar, packed 1 cup 1 cup granulated sugar mixed with 2 Tbsp molasses | Buttermilk or sour | milk 1 cup 1 Tbsp lemon juice or white vinegar pilus enough milk to make 1 cup; let stand a few minutes. Or 1 cup plain | or vegetable | | _ Chocolate | 1 cup nonalcoholic beer, 1 cube) dissolved appie cider or beef broth in 1 cup boiling water or dark corn syrup yogurt. Semisweet baking 1 oz Semisweet chips 1 cup 1 oz unsweetened baking chocolate pilus 1 Tbsp sugar 6 oz semisweet baking chocolate, chopped 3 Tbsp baking cocoa plus 1 Tbsp vegetable oil or _ Unsweetened baking 1 oz | Cornstarch 1 Tbsp 2 Tbsp all-purpose flour or 4 tsp quick-cooking tapioca Corn syrup Light 1 cup 1 cup granulated sugar plus 1/4 cup water Dark 1 cup 1 cup light corn syrup; 3/4 cup light corn syrup plus 1/4 Eggs 1 large | | melted shortening or margarine cup molasses; 1 cup maple-flavored syrup 2 egg whites; 1/4 cup fat-free cholesterol-free egg product; 2 egg yolks (for custard or puddings); or 2 egg yolks pilus 1 Tbsp water (for cookies or bars) | Flour All-purpose 1 cup Cake 1 cup 1 cup minus 2 Tbsp all-purpose flour Self-rising 1 cup 1 cup all-purpose flour plus 1 1/2 tsp baking and 1/2 tsp salt Garlic, finely chopped | 1medium | Gingerroot, grated or | clove 1 cup plus 2 Tbsp cake flour powder | 1/8 tsp garlic powder or 1/4 tsp instant minced garlic 1 tsp 3/4 tsp ground ginger Herbs, chopped fresh Lemon juice, fresh _ Lemon peel, grated 1 Tbsp 1 Tbsp 1 tsp 3/4 to 1 tsp dried herbs 1 Tbsp bottled lemon juice or white vinegar 1 tsp dried lemon peel ' Milk, regular or low-fat 1 cup 1/2 cup evaporated milk plus 1/2 cup water; or nonfat | | finely chopped | | Mushrooms, fresh 1 cup cooked sliced dry milk prepared as directed on package 1 can(4 oz) mushroom pieces and stems, drained Mustard, yellow 1 Tbsp 1 tsp ground mustard | Poultry seasoning 1 tsp 1/4 tsp ground thyme plus 3/4 tsp ground sage | Useful Hints for WD-40 Lubricant WD-40 Lubricant can be used on 2000+ household, on-the-job, sporting equipment, garden tools , patio furniture and auto parts toname a few. Following is a small list of items you may have that require you to try this product tip. e e e e Removes glue deposits from linoleum Keeps garden tools rust-free Penetrates and loosens locking lever on windows Lubricates pullout handles on luggage and garage door roller Lubricates hinges on TV cabinet, swing and car doors Cleans and protects pruning shears blades Removes crayon from wallpaper, toys, chalkboards and place mats Removes sticker residue from clothes (be sure to test WD-40 on low-visibility area of garment before using) Removes permanent ink from most items Removes grime from grout on bathroom floors (be sure to wipe floor clean after using WD-40) Removes nail polish from hardwood floors (be sure to wipe floor clean after using WD-40) Removes tile adhesive from new no-wax floors (be sure to wipe floor clean after using WD-40) Removes crayon from inside clothes dryers (make sure to unplug dryer first) Removes scuff marks from cars caused by shopping carts Cleans bugs from car/truck rooftop cellular antenna Removes gum from floor mats Cleans bowling ball finger holes Removes stickers on CD cases Eliminates squeak from fan belt Lubricates stuck buttons on push-button calculators Removes adhesive from sunglasses Keeps car locks from freezing Cleans dead insects from radiators Cleans cup holders Removes oil and tar from hands Cleans mud from shoes Prevents rust on golf spikes Stops squeaks on car doors Spray cleats before playing in rainy weather to keep mud from sticking Helpful Cooking Hints OVEN TEMPERATURE CHART MISCELLANEOUS TEMP MINUTES Custard Cup 300F 20-30 Custard Casserole 300F 45-60 Souffle 325F 50-60 Timbales 300F 35-45 Rice Pudding a25r 50-60 TABLE FOR DRIED FRUITS Fruit Amount of Sugar or Honey Cooking Time Apricots 1/4 cup for each cup fruit 40 minutes Figs 1 tbsp for each cup fruit 30 minutes Peaches 1/4 cup for each cup fruit 45 minutes Prunes 2 tbsp for each cup fruit 45 minutes RULES FOR WHIPPING CREAM **Chill the cream, bowl and beaters in a refrigerator for at least 2 hours. Beat until it is fairly stiff. **If cream is beaten until it is warmer than 45 degrees, it will turn to butter. **Should cream start to turn buttery, whip in 2 or 3 more tbsp of cold milk. **If you wish the cream to keep stiff for a day or two, add one tsp gelatin soaked in one tablespoon cold water. Dissolve the gelatin over hot water; allow to cool the consistency of the egg white before adding to the cream and whipping. **Use medium speed when whipping cream with an electric beater. SUBSTITUES FOR WHIPPING CREAM 1. Use light cream or cereal cream after allowing it to stand undisturbed for 48 hours in the refrigerator. Whip as you would whipping cream. 2. Prepare cream as given above. water and dissolve over hot water. Soak 1 tsp. gelatin in 2 tbsp. cold Allow to cool; then add to the cream and whip. 3. Use evaporated milk. Milk prepared with gelatin holds up better and longer, but may be more convenient to chill it on occasion. Chill 12 hours. Use medium speed on the electric beater when whipping. Oven Temperatures and Substitutions Helpful Cooking Hints rs 1 pound shelled walnuts 3 cups chopped walnuts 1 pound raisins 2-3/4 cups seedless raisins 1 pound dates 2-1/2 cups pitted dates 1 tablespoon cornstarch 2 tablespoons flour or 4 teaspoons tapioca - 1 medium clove of garlic 1/8 tsp. garlic powder 1 cup honey 1 cup molasses or corn syrup 1 cup ketchup 1 cup tomato sauce plus 1/2 cup sugar plus 2 tablespoons vinegar 1 teaspoon dry mustard 1 tablespoon prepared mustard 1 small onion 1 tablespoon dried onion 1 cup tomato juice 1/2 cup tomato sauce plus 1/2 cup water 1 cup self-rising flour 1 cup flour plus 1-1/2 tablespoons baking powder plus 1/2 teaspoon salt 1 egg 1 teaspoon cornstarch 1 cup liquid honey 1-1/4 cups sugar plus 1/4 cup liquid 1 cup corn syrup 1 cup sugar plus 1/4 cup liquid 1 cup buttermilk 1 cup plain yogurt 1 cup sour cream 1 cup plain yogurt 1 cup tomato juice 1/2 cup tomato paste plus 1/2 cup water Equivalents and Substitutions Helpful Cooking Hints Et) 4] To speed cooking and promote even heating, use the following techniques: «Stir food during cooking to bring the heated outside parts to the centre. ‘*Turn food over when microwaving small items like hamburgers or chops, or when defrosting. Rearrange foods or individual items during cooking to promote even heating. «eAllow standing time to complete the cooking of roasts and baked products. ¢*Shield wings or legs of poultry with small pieces of aluminum foil to prevent over-cooking of these parts. *«Cover foods to hold in moisture and speed cooking. eeArrange foods in a ring or circular shape to allow maximum exposure to microwave energy. Place tender or thin parts in the centre and thicker pieces toward the outside. «Rotate or move food a quarter or half turn during cooking to allow foods which cook quickly to cook evenly. «Select foods or pieces of the same size and shape because small items cook faster than large ones. «Food at refrigerator temperature takes longer to cook than food at room temperature. «sDense foods take more time to heat than light or porous foods. Microwave Cooking Helpful Cooking Hints UTENSIL Measure Baking or cake pan Cookie sheet Jelly roll pan Loaf pan Round layer cake pan Pie pan Tube pan Springform pan Baking dish Custard cup Muffin pans Mixing bowls (Volume) Zi hed a¢. oat | Measure Measure (cm) (inches) 2L 20 cm square 8-inch square 23 cm square 9-inch square 30x20x5 12x8x2 33x21x5 13x9x2 40x30 16x12 40x25x2 15x10x3/4 Pal 20x4 8x1-1/2 9x1-1/2 750 mL 1L 2L 3L Lak 3L 1L it 2L Lot. 3L 4L 200 mL 20x3 23x3 20x7 8x1-1/4 23x10 9x1-1/4 8x3 9x4 23x6 9x3 25x8 10x4 1 qt. 1-1/2 qt. 2 qt. 2-1/2 qt. 3 qt. 4 at. 6 fl. oz. 40 mL 4x2.5 1.5x1 75 mL 5x3.5 2x1-1/4 100 mL 7.5x3.5 3x1-1/2 TL 2L 4 1 at. 2 qt. 3 qt. Conversion of Pan and Utensil Sizes Helpful Cooking Hints WHITE SAUCE Liquid No.2 medium No.3 No.4 thick 1c. milk 1c. milk 1c. milk No.1 thin Thickening 1 tbsp. flour 2 tbsp. flour 1c. milk 3 tbsp. flour 4 tbsp. flour Fat 1 tbsp. 1-1/2 tbsp. 2 tbsp. 2-1/2 tbsp. Salt 1/2 tsp. 1-1/2 tsp. 1 tsp. 1 tsp. Use No.1 sauce for cream soups. Use No.2 sauce for creamed or scalloped dishes or gravy. Use No.3 sauce for soufflés. Use No.4 sauce for croquettes. VEGETABLE TIMETABLE - MINUTES VEGETABLE Asparagus Tips Asparagus, tied in bundles Artichokes, French Bean, Lima Bean, String Beets, young with skins on Beets, old Broccoli, flowerets Broccoli, stems Boiled 10-15 20-30 40 20-40 15-35 30 60-120 5-10 Cabbage, chopped Cauliflower, stem down Cauliflower, flowerets Carrots, cut across Chard Celery, 1-1/2 inch pieces Corn, green, tender Corn on the cob Eggplant, whole 10-20 20-30 25 20-30 40 90 45 15 15 40 Brussel Sprouts Marrow Onions Steamed 45-60 60 60 60 60-120 20-30 8-10 60-90 20-30 5-10 8-10 30 15-40 Potatoes, sweet 40 60 60 . 5-15 30 60 40 Scalloped potatoes Pumpkin, in cubes Tomatoes, depending on size Turnips, depending on size 30 9-15 25-40 45 50 Peas, green Peppers Potatoes, depending on size 70-90 20-30 25-40 25-40 5-15 20-30 20-40 Parsnips Baked 20 45 60 60-75 30 45-60 45-60 60-90 60 15-20 Sauces and Vegetable Timetable - Minutes | Helpful Cooking Hints GA Keep spices in tightly covered containers, in a cool dry place. After about a year, spices tend to lose flavor so more may. be needed for seasonings. Overheating can cause spices to turn bitter. During lengthy cooking, add spices during the last half hour of cooking time. Usually 1 teaspoon of dried herb equals 1 tablespoon of fresh. ALLSPICE: Flavor a blend of cinnamon, cloves and nutmeg. Meat dishes, egg BASIL: Pungent, sweet aroma. Broiled and roasted meats and poultry, fish, egg dishes, soups, vegetables, tomato dishes, pasta, dressings, sauces. BAY LEAF: Strong flavor. marinades. CAYENNE: Red pepper, very hot. Meats, seafoods, egg and cheese dishes, soups, sauces, dips, spreads, French dressing. CHILI POWDER: Hot, peppery blend of herbs and spices. Spanish or Mexican dishes, bean and rice dishes, barbeque and cocktail sauces, spreads, dressings, dips, egg dishes, vegetables. CINNAMON: Sweet, spicy aroma. Breads, cookies, cakes, desserts, pastries, beverages, sauces, vegetables. CLOVES: Strong, spicy-sweet aroma. Pork and lamb dishes, barbeque sauce, pickles, relishes, fruits, breads, cakes, cookies, desserts. CUMIN: Strong, slightly bitter, lemon flavor. Spanish, Mexican and Eastern dishes, stews, pickles, tomato dishes. CURRY: A blend of many spices; warm and sharp to hot and spicy. Meat, seafood, egg and cheese dishes, soups, sauces, seafood, salads, dips. DILL SEED: Mild, slight caraway-like flavor. Meats, poultry, fish, seafood, stews, soups, salads, sauces, dressings, dips, pickles, breads, egg dishes. GINGER: Pleasant odor, pungent taste. Oriental dishes, meats, vegetables, fruits, salad dressings, pickles, jams, marinades, breads, desserts. MARJORAM: Spicy, sweet aroma. Roasted meats and poultry, fish and seafood, egg dishes, stews and casseroles, soups, vegetables, salads, gravies. MUSTARD: Pungent taste. NUTMEG: Warm, sweet, spicy flavor. Vegetables, egg dishes, beverages, breads, cookies, cakes, desserts, sauces. OREGANO: Strong and aromatic. Italian dishes, pizza and pasta, broiled and roasted meats, fish and seafood, stews and casseroles, egs dishes, tomato sauces, soups, vegetables, salads, salad dressings. PAPRIKA: Varies from mild, slightly sweet to hot; adds colour to many dishes. Meats, poultry, salad dressings, dips, vegetables, soups and salads. PARSLEY: Mild flavor. ROSEMARY: Sweet, spicy, pine-like fragrance. Roasted meat and poultry, fish, stews, casseroles, stuffings, salads, breads, egg dishes. SAGE: Strong, slightly bitter. Roasted meats and poultry, fish, stuffings, vegetables, cheese dishes, salads, gravies, sauces. dishes, fish, gravies, pickles, relishes, tomato sauce, fruit preserves. Stews, soups, vegetables, pickles, gravies, sauces, ; Pickles, relishes, salad dressings, sauces, dips, egg dishes, marinades, pork and ham, corned beef. Brings out the flavor of most non-sweet foods. Spice Guide “Lye Soap” 1 quart water 1 can 100 lye (16 02z) Mix water and lye together for 15 minutes using a wooden stick to stir. It is best to use a pot that is similar to a pressure cooker pot or a strong pot that the lye will not burn. Note: the pot will get hot in the process. Add ingredients below; stir as adding then use the hand mixer for ten—twelve minutes, until smooth and start to hard. 9 cups old grease (warm) 1/4 cup Clorox 1 tbsp Citronella Oil Old bottle Perfume (optional) 1/2 cup washing powder 2 tbsp glycerin 3 tbsp Borax Place into a pan (one that is used for oven meat grilling is the best). Set aside and cut after three hours into designated bars. Bar soap can be used (after grating) as laundry soap. Modestine Carpenter INDEX OF RECIPES Appetizers & Beverages CTAD MGAt DID .n0cii scrcennsenentinnnssannieossnssedes 4 Deviled Eggs ........cccccccsccccccceeeeeeeeeeeeeeeeeeees 1 ee oe 4 Golden Glow Summer Punch ................. 2 Grandma Southern Country Hog Head Cheese............ccccccssesecceeseseceeeeeeceeeees 3 Quick & Easy Appetizers ...............cccceeeeee 1 Se pe a 2 OE 4 CRATER? enscnmenmnenaneans 2 Breads & Muffins Baking Powder Biscuits ...................0c000ee 7 Banana Nut Bread .............c.ccseeceeeeeeeeeeees 11 Buttermilk Biscuits .............cccccceeeceeeeeeees 8 Dinner Potato Rolls ................cceeccessesceeees 5 Double Corn Bread .............ccccccseeceesceeeees 5 CC 10 Homemade Banana & Pecan PANCAKES. .........cccccescccccsscccccccesscccsecccscovees 9 Honey Corn Bread Muffins ................... 12 HSE, PUD DICE cxnscececcnsnancexseonsianceberenenuennnes 8 Jalapeno Corn Bread ...............ccccceeeeeees 12 Lemon Bread .............ccccceeecccseecceeeeceeeesenee 7 Wits WATIOS: vcccscsnisnsxannsnscalacdudexesxanexaawes 6 CAP, PARES soxccssarcnmmcmmnioanges 12 Old Country Short’nen Bread ...............+. 6 Refrigerated Rolls ..............ssssssecccccsseeeees 11 Zucchini Bread .............sceccceseecceeseeeeeeeees 10 ZUCCHINI Bread ...........cccceescscceeeessceeeeeeees 10 Soups, Stews, Sauces & Salads Ann’s Potato Salad ...........ccccceecceeceeeeeeees 23 Antipastl Salad cvssccsscssssccscssssesosasaveavesness 18 Broccoli Salad ..........ccccceccceesccsseceeeeeeeeeees 14 Broccoli/Cauliflower Salad ................... 22 Cente Cin DEH GING sesncencsdicssuxcsssnnesnnneet 21 BO Gl a re er ne: 20 Citficken & Tuna Salad ....cssccsccssessssconesss 23 CE Ee iss ccc rtincsccmcmncenlel 15 eee COROT ts crs ites ee caananemnn 13 Cranberry Salad ...........ccccceceseeeeeeeeeeeeeee 14 Easy Cranberry Salad ...............cccceceeeees 17 Easy Fruit Salad .................. sscianenanditenincci 17 Fresh from the Cob Corn Salad ..20 Fruit Salad ...............ccceeeeeeeeeeeeeees 23 Mom’s Rice Chop Suey .............6+. 16 Seven Laver Sala cccsccnissccsscsasanns 21 Stuffed Chicken Salad Sandwiches ...........cccceceeesseseeeeeeeees 21 Summer Spinach Salad ............... 14 Taco Salad .....ccccccccceecseeceeeeceeeeees 19 FACO Salad wcccssiccssnsexencosendeonsvessseaan 24 Toss Green Salad with Shrimp ....17 Main Courses: Beef, Pork & Lamb Barbeque Skillet ...................00664 28 Beef Stroganoff ............. eee: 26 oie i: Le) 26 Home-style Pizza ..............0ccceeeee 25 Jerk Chicken Skewers ................ 27 Polynesian Spareribs ..............06 28 Skillet Barbeque ...................000008 a7 Spareribs ............cceeeeececeeeeeeeeeeeees 25 Main Courses: Beef, Pork & Lamb Aunt B’s Cheesy Mac ............... 29 Back Bay Chicken ..................6 38 Butter-Broiled Chicken ............ 30 Chicken Casserole .............0..000 29 ee oe) 35 Christmas Morning Casserole ..34 Classic Fried Catfish ................. 36 Corn Pudding ...................eeeeeees 36 Dan’s Yummy Chicken Dish .....32 Easy Chicken & Cream Sauce ...32 Fried Rice with Shrimp ............ 38 Grandma’s Herbed Cornbread Dressing ............sssseseeee 31 Grilled Catfish with Salsa | 33 On-the-Go Curried Rice ........... a Postar E-FagiOl scsssscssseccesnescasas 30 Rice & Chicken Gumbo ............ 36 Salmon Croquettes ............c00000 31 SNP SCHNO csiccscaccssssassesaans Hy Vegetables & Vegetarian Dishes Broccoli Sauté ........ccceeecceceeeeeeeeeeeee 44 Buttermilk Pie ....... cece eeeeecceeeeeeee 63 Fresh Apple Cake ..................ccceeeeees 61 Homemade Vanilla Ice Cream ........ 61 Southern Pecan Brittle .......00............ 73 Strawberry Divinity .............ccccceeeeees 92 Stuffed Okra wo... cceeeesesseseseeeeeeeees 66 6 72 LEMON Pie 2.........ccccceeecceeeceneceeeeeceuees 61 Mixed Country Greens .................. 44 No Fuss No Muss Carrots............... 43 Old Fashion Raisin Pie ................... 63 ee gf | a 59 Pickled Beets ..........ccccccccessseeecceeeeees 42 Roasted Potato Medley .................. 41 Seasoned Italian Green Beans ....... 44 New Orleans Red Beans ................ 43 Sugar Cookies ...........cccccecceeeeeeeeeeees 60 Ue fot oe 3 || es 42 Desserts, Pies, Cakes & Cookies 7-UP Cake ...........cccceseeesesseeseessreesnens 51 Chocolate Spice Cake ..................08. 54 Cowboy Cookies ............cs000eeseeeeeeees 56 Cream Cheese Pound Cake ............ 45 Dave’s Butterfinger Delight ........... 53 Dery CRIS scscdeccankeamaseneenamaxencsennas 48 CSINBeL SWAG vce sasssssscrsrsiessc.nvndengreess 47 Key Lime Pie .............scsccccessecseeeeeeee 46 Mandarin Orange Cake ...............05 53 Maple Shake ...............cccceesssesceeeeees 48 Mock Mexican Fried Ice Cream .....56 Mom’s Simple Baked Custard ........ 45 Mom’s Sour Cream Pound Cake ....58 Oatmeal Chocolate Chip Cookies...49 Papa Pete’s Molasses Cake ............. 51 Pecan Butter Balls .........c eee 57 Pineapple Upside-Down Biscuits ..48 Pineapple Upside-Down Cake ....... 58 Prize COOKies ............cssseccccseseceeeees 52 Quaker’s Best Oatmeal Cookies .....49 African Recipes AMATA ...ccccccscerncnensdvesssccecsccsseseseeseess 69 Berry Teacakess .......s.0sccccscsccssssscsoee 66 Blue Ribbon Apple Pie .................. 68 Buttermilk Biscuits ............0...00..08 65 Honey-Moist Cornbread ............... 65 MA WANDA siiiciisisssssccccsccceveeneecseeessess 67 Old Fashion Peanut Brittle ............ 71 Pepper Chicken .................ccccc00e000 67 Plantain Chips ...........cccccccccscscceeeees 65 Roasted Pecan Clusters ................ 79 Southern Lima Beans & Bacon .....70 INDEX OF RECIPES Miscellaneous FAVORITE RECIPES Recipe Name Page No. Published and Printed By New Zion Baptist Church Fund Raising Committee 2935 Lincoln Avenue Ogden, Utah 84401 FAVORITE RECIPES Recipe Name Page No. Published and Printed By New Zion Baptist Church Fund Raising Committee 2935 Lincoln Avenue Ogden, Utah 84401 hank you for purchasing this fundraising cookbook. Your generous purchase will help the New Zion Baptist Church Fund Raising Committee generate needed funds for the building of our new sanctuary and facility. May you and your family enjoy these recipes! “And they did all eat, and were filled.” Matthew 14:20a ORDER FORM For additional copies of this fine cookbook, please complete and mail the order form to: New Zion Baptist Church Fund Raising Committee 2935 Lincoln Avenue Ogden, Utah Please mail me 84401 copies of your Shak’n & Bak’n Cookbook for a minimum donation of $10 per copy plus shipping and handling per book. Enclosed is my check or money order (payable to: : New Zion Baptist Church) for $ Mail books to: Name Address City Please mail me State Zip copies of your Shak’n & Bak’n Cookbook for a minimum donation of $10 per copy plus shipping and handling per book. Enclosed is my check or money order (payable to: : New Zion Baptist Church) for $ Mail books to: Name Address City State Zip “Grandma’s Southern Country Hog Head Cheese” Have the butcher to bone a pig head; get 6 pig feet and 6 pig ears. Wash all items several times in cold water to remove all the blood. Put in a large kettle; cover with water and add the following: 1 large onion 1 tbsp of dry parsley 1 tsp of thyme 3 tbsp of sage 1 dozen of peppercorns 6 garlic cloves 6 celery stalks 3 or 4 large bay leaves 2 tbsp of whole cloves Salt and pepper to taste Bring to a boil and skim carefully. Lower the heat and simmer very gently for about 4 hours or until meat is well cooked and tender. Let cool and remove all bones. Use a food chopper to chop meat. Put in a large bowl and toss mixture as you would a salad. Season with the following: 1 tbsp cayenne or 6 small hot red peppers 1 tbsp nutmeg Add more sage, if desired 1 cup Heinz distilled red vinegar or add to taste Place mixture into square small loaf pans. Pour over each 8 tablespoons of strained lukewarm broth; chill in refrigerator at least 24 hours, slice and serve. Use this recipe as a guide to make Hog Head Cheese. Hazel Jones “Pink Grapefruit Punch” 4 cups grapefruit juice cocktail, chilled 4 cups unsweetened pineapple juice, chilled 2 cups white grape juice, chilled Ice cubes In a large pitcher, combine all ingredients. (3) Serve over ice. Ann Carpenter “Taco Dip” 1 Pkg. (8 oz) cream cheese, softened 1 can (101/2 0z) bean dip 1 pkg (11 0z) taco seasoning mix divided in half 2 cups shredded lettuce 2 large tomatoes, chopped 3 cups cheddar cheese, shredded Tortilla chips In a bowl, combine cream cheese, bean dip, and half of the taco seasoning mix blend well. Spoon into a shallow 8-inch serving dish. Top with lettuce, tomatoes, and cheddar cheese. Sprinkle with remaining taco seasoning mix. Serve with tortilla chips. Makes 8 servings. Ann Carpenter “Dill Dip” 1 cup sour cream 3/4 tsp dill weed 1/o tsp salt 1/4 tsp grated onion Combine ingredients and chill. Serve with raw vegetables or crackers. May also be used with baked potatoes. Ann Carpenter “Crab Meat Dip” 4 oz cream cheese 1/2 tbsp onion, grated 6 tbsp sour cream 1 (7 oz) can crab meat Dash of salt 1 tsp lemon juice 1/4 tsp Worcestershire sauce Cheese should be at room temperature. Add remaining ingredients and mix together. Chill before — serving. Note: If desired, top with minced pimiento for color. Ann Carpenter (4) “Roasted Pecan Clusters” 3 tbsp butter or margarine 3 cups pecan pieces 12 (1 oz) squares of chocolate flavored candy coating Preheat oven to 300°. Put butter into a 15 x 10 x 1-inch jellyroll pan, place into oven to melt. Spread pecans evenly over melted butter in pan. Return to oven and bake for 30 minutes. Place candy coating into the top of a double boiler. Bring water in base to a boil; reduce heat to low and cook until candy melts. Remove from heat and allow to cool for 2 minutes. Add roasted pecans and stir until well coated. Drop by teaspoonfuls onto waxed paper. Allow to cool completely before removing from waxed paper. “Southern Pecan Brittle” 1 cup pecan pieces 1/o cup light corn syrup 1 tbsp butter or margarine 1 tsp baking soda 1 cup sugar 1/8 tsp salt 1 tsp vanilla extract 2 cups salad dressing Line 15 x 10 x 1-inch jellyroll pan with aluminum foil. Butter foil and set pan aside. In a heavy, 2-quart saucepan, combine pecan pieces, Sugar, corn syrup and salt. Cook over low heat, stirring gently, until sugar dissolves. Cover; raise heat to medium and cook for 2-3 minutes to wash down sugar crystals from sides of pan. Uncover and cook to hard ball stage. Stir in butter, vanilla extract, and soda. Pour mixture into prepared jellyroll pan, spreading thinly. completely and then break into pieces. (73) Allow to cool The soul has no price. No darkness like ignorance. “Strawberry Divinity” 3 cups sugar 3/4 cup light corn syrup 1 (3 0z) package strawberry gelatin 1 cup pecans, chopped 3/4 cup water 1/4 tsp salt 2 egg whites In a heavy, 3-quart saucepan, combine sugar, water, corn syrup and salt. Cook over low heat, stirring gently, until sugar dissolves. Cover, raise heat to medium and continue to cook for 2-3 minutes in order to wash down sugar crystals from sides of pan. Uncover and continue cooking over medium heat, without stirring, until mixture reaches the hard ball stage. Remove from heat. Beat egg whites in a large bowl at high speed with an electric mixer until foamy. Add gelatin and continue to beat until stiff peaks form. Pour hot syrup mixture in a thin stream over egg whites while beating constantly at high speed for 3-4 minutes, or until mixture holds its shape. Quickly stir in pecans and drop mixture by rounded teaspoonfuls onto waxed paper. Allow to cool before removing from paper. “Teacakes” 1//2 cups sugar 4 eggs 1 tsp nutmeg 4 tsp baking powder 1 cup margarine 1 cup milk 4 cups flour Preheat oven to 450 degrees. Cream sugar and margarine together in small bowl. Beat in egg, milk, and nutmeg. Add mixture to flour and baking powder. Shape pieces of dough into 2-inch balls and place on a lightly greased baking sheet. Flatten each ball with the bottom of a glass. Bake until light brown. (72) Food for thought... “We out to know about our culinary past. Food and identity is terribly important “Old Fashioned Peanut Brittle” 2 cups sugar 1/2 cup water 2 cups raw peanuts 1 cup light corn syrup 1 cup butter, cut into pieces 1 tsp baking soda In 3-quart saucepan, combine sugar, corn syrup and water. Cook over low heat, stirring occasionally, until sugar is dissolved and mixture comes to a full boil (20 to 30 minutes). Add butter and continue cooking, stirring occasionally, until candy thermometer reaches 280 degrees or small amount of mixture dropped into ice water forms a pliable strand (80 to 90 minutes). Stir in constantly, peanuts until and candy degrees or small amount continue cooking, thermometer stirring reaches 305 of mixture dropped into ice water forms brittle strands (12 to 14 minutes). Remove from heat and stir in baking soda. Pour mixture onto 2 buttered cookie sheets; spread about %-inch thick. Cool completely, break into pieces. (71) “Southern Lima Beans and Bacon” 4 slices thick-sliced bacon, cut 1medium onion, cut into into 1-inch pieces eighths 2 tbsp butter or margarine 1 cup frozen whole kernel 1/74 tsp pepper corn 141/2 oz can stewed tomatoes 1/4 tsp celery seed 1 (10 0z) package frozen lima beans In 10-inch skillet melt butter until sizzling; stir in bacon and onion. Cook over med high heat, stirring occasionally for 5 minutes, then drain. Reduce to medium heat and stir in remaining ingredients. Continue cooking, stirring occasionally, until lima beans are tender (8 to 10 minutes). “Southern Styled Black-Eyed Peas and Rice” 2 cups cooked black-eyed peas 1 cup cooked long grain rice 4 slices bacon, cut into 1-inch pieces 1% cup butter or margarine 4 cups torn fresh spinach* 2 tbsp grated Parmesan cheese 1 cup (4 oz) shredded cheddar 1/o tsp salt cheese 1/4 tsp hot pepper sauce Have cooked black-eyed peas and rice ready. In 2-quart saucepan melt butter. Stir in spinach and bacon. Cook over medium heat, stirring occasionally, until spinach is tender (4 to 6 minutes). Stir in black-eyed peas, rice and remaining ingredients except cheddar cheese. Continue cooking, stirring occasionally, until heated thoroughly (7 to 10 minutes). Just before serving, stir in cheddar cheese. * 1 (10 oz) package frozen chopped spinach, thawed and drained; can be substituted for 4 cups of torn fresh spinach. (70) “Akara” 2 (1-lb) cans black-eyed peas 1 medium onion 1 tsp cayenne Palm or peanut oil Salt to taste Drain peas well and mash in blender. Place in a bowl and toss a bit to fluff. Add warm water slowly, beating constantly until the mixture is light and drops easily when shaken from a spoon, about the consistency of a thick cake batter. Mince onion very fine (or put through food grinder) and add to beans along with cayenne and salt to taste, mixing well without further beating. Heat oil, drop mixture in by spoonfuls and fry evenly until brown. Food for thought... “When eating a meal with family and friends it's 9 Pree: more than a meal; it s an occasion. (69) “Blue Ribbon Apple Pie” Crust: 2 cups all purpose flour 1/4 tsp salt 1/74 tsp nutmeg 1/3 cup shortening 1 tsp sugar 1/4 tsp cinnamon 1/3 cup butter or margarine 4 -5 tbsp cold water Filling: 1/2 cup sugar 1/4 cup firmly packed brown 1/4 cup all purpose flour 6 cups tart cooking apples, sugar peeled, cored, sliced 1/2 tsp cinnamon 1 tbsp butter or margarine 1/o cup whipping cream thick 1/2 tsp nutmeg 14-inch In large bowl stir together flour, sugar, salt, cinnamon, and nutmeg. Cut in butter and shortening until crumbly. With a fork, mix in water until flour Divide dough in half; shape into 2 balls Wrap 1 ball in plastic wrap and refrigerate. is moistened. and flatten. On lightly floured surface, roll out the other ball into 12-inch circle. Place in 9-inch pie pan. Trim pastry to 1/2-inch from rim of pan; set aside. In large bowl combine all filling ingredients except apples, butter, 1 teaspoon sugar and whipping cream. Add apples; toss lightly to coat. Spoon into prepared crust. Roll remaining pastry ball into 12-inch circle; cut 8 large slits in top crust. Place over pie; crimp crust. Brush with 1 teaspoon of melted butter and sprinkle with 1 teaspoon of sugar. Cover edge of crust with 2-inch strip of aluminum foil. Bake for 35 minutes; remove aluminum foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through open slits. Pour whipping cream evenly through all slits. Return to oven for 5 minutes to warm whipping cream. Cool pie 30 minutes; serve warm. (68) “Pepper Chicken” 2 onions, sliced 1 lb chicken parts 2 tbsp tomato paste 1/o tsp thyme 2 tbsp cayenne pepper Peanut oil 8 tomatoes, peeled and sliced Salt and pepper to taste 1 onion, sliced Season chicken with salt and pepper. Fry in hot oil until golden brown, then drain. In a heavy frying pan, heat 4 cup peanut oil. Sauté onions until transparent. Add sliced tomatoes and sauté. Add tomato paste, thyme, and cayenne pepper. Mix well. Add chicken and simmer until chicken is tender. Serve over rice. “Mwamba” 2 lbs beef or lamb or 14/2 fresh fish fillets 2 large onions 2-4 chili peppers, mashed or 1/2 to 1 tbsp dried crushed red pepper 6-7 tomatoes, and mashed 1 whole chicken, cut into parts Salt to taste 1/4 - 1/2 cup oil peeled, seeded Season chicken, meat, or fish well with salt. In hot oil in a heavy stewing pan, sauté chicken, meat or fish with the onions until well browned. Add chili peppers, tomatoes, and enough water to barely cover. Simmer until tender and nicely cooked. Chicken Mwamba is usually served with boiled rice. Fish, lamb, or beef Mwamba is frequently accompanied by fried plantain. (67) “Berry Teacakes” 1 cup sugar 1 Y2 cups milk Flour — enough to make a stiff batter 1 pt berries, drained and lightly dredged with flour 2 eggs 1 heaping tsp baking powder 1 cup butter Preheat oven to 350°. Combine all ingredients, pour batter into lightly greased muffin rings and bake. Bake for approximately 10 minutes or until edges begin to brown. Serve warm with butter. “Stuffed Okra” 12 medium sized okra 2 heaping tsp curry powder 2 tsp salt 4 tbsp lemon juice 2 tsp turmeric 4 tsp cayenne 2 cloves 1/4 cup oil Wash and dry okra. Cut off tips but leave stem end intact. Cut okra lengthwise just to, but not through stem end. Combine turmeric, curry powder, cayenne, and salt. Mix lemon juice with garlic and stir into spice mixture to make a thick paste. Spread paste on cut sides of okra, then press together to close. Fry okra in oil over moderate heat until lightly browned. Serve with rice or as a vegetable with any dish. “Sweet Potato Pudding” 3 sweet potatoes, peeled and grated 134 cup cold water 1 cup brown sugar Mix all ingredients 11/2 - 2 hours. and bake (66) 4 tbsp butter 1/2 tsp ginger in a moderate oven for Complete, dont envy. Endurance pierces marble. “Buttermilk Biscuits” 2 cups all purpose flour 1/5 tsp salt 3/4 cup buttermilk 4 tsp baking powder 2/3 cups shortening Preheat oven to 425°. In large bowl combine flour, baking powder, and salt. Cut in shortening until crumbly. Stir in buttermilk just until moistened. Turn dough onto lightly floured surface; knead until smooth, or approximately 1 minute. Roll out dough to 34-inch thickness. Cut into 8, 2-inch biscuits. Place 1-inch apart on a cookie sheet. Bake for 10-14 minutes or until lightly browned. “Honey — Moist Cornbread” 1 cup all purpose flour 1 cup yellow cornmeal 1/4 cup sugar 1 tbsp baking powder 2 eggs, slightly beaten 1/o tsp salt 1 cup whipping cream 1/4 cup vegetable oil 1/4 cup honey In medium bow], stir together flour, cornmeal, sugar, baking powder, and _ salt. Stir ingredients just until moistened. in remaining Pour into greased 9-inch square pan. Bake for 20-25 minutes, or until wooden pick inserted in center comes out clean. “Plantain Chips” 2 semi-ripe bananas 3/4 cup vegetable oil Salt and pepper to taste Peel bananas and cut into thin slices. Add salt and pepper. Fry in very hot oil until crisp, drain on paper towel. Serve hot or cold as an appetizer with beverages. (65) The fruit must have a stem before it grows. Before healing others, heal thyself. “Cream Cheese Pound Cake” 3 cups cake flour 3 cups sugar 1 tsp vanilla extract 3 sticks salted butter, softened 6 eggs 1 (8 oz) pkg cream cheese, softened Mix all ingredients in large mixing bow], stirring by hand (or you can use the newfangled mixer) until mixed well. Pour into greased and floured Bundt pan and place in preheated 350° oven on 2™ rack until done. Cream Cheese Pecan Frosting 1 tsp vanilla extract 1 (8 oz) pkg cream cheese, softened Small bag of pecan pieces —-1 cup confectioner’s sugar Milk, enough to soften Mix all ingredients in mixing bowl to consistency of your liking. Spread on cool Cream Cheese Pound Cake. When you taste it, you can then say “something good did come out of Mississippi.” Maybe we should rename the cake to that! My worship is for REAL! A woman’s heart should be so close to God that a man would have to seek HIM to get to her. Sabrina Davis Mom’s Simple Baked Custard” 1/2 cup dry milk 2 cups water 2 eggs 1/4 cup sugar 1 tsp vanilla nutmeg, for garnish Combine all ingredients, beat well. Pour into 4 custard cups or 1 (8 inch) pie plate. Place in pan containing 1 inch of water and bake 50 minutes at 350°. clean when baking. done. Knife inserted near edge comes out Top may be sprinkled with nutmeg before (45) Julia Alexander “Zucchini Cobbler” 8 cups zucchini 1 cup sugar 1 tbsp lemon juice 1 (10 oz) can crushed pineapple 1/o box yellow or white cake mix 3 tbsp flour Dash of salt 1 stick butter, melted 1 tsp cinnamon 1/2 cup nuts, chopped (optional) 3/4 tsp cream of tartar Peel and cut zucchini lengthwise, strip out seeds, cut in 7 inch slices, cook in boiling water until tender. Drain and cool in cold water for 5 minutes. Drain, add sugar, flour, salt, cinnamon, lemon juice and cream of tartar in mixing bowl. Stir well and add pineapple and juice; mix well. Do not beat! Pour into greased 13 x 9 inch baking dish. Sprinkle dry cake mix over the top (evenly). Drizzle butter over cake mix. Sprinkle nuts on top. Bake at 350° for 60 minutes. This taste just like “apple pie” and it’s a good way to use your abundant garden crop. Barbara Swapp “Key Lime Pie” 6 egg yolks 19-inch baked pie shell 1/2 cup lime juice 6 egg whites, stiffly beaten 4 tbsp sugar 1 (15 oz) can condensed milk sweetened Combine egg yolks, milk and juice. Mix well and pour into pie shell. Beat egg whites until stiff, add sugar and mix well; then spread on pie. Bake at 400° until toasted — watch carefully. Enjoy!! (46) Kim Maguire 7 “Ginger Snaps” 3/4 cups margarine 1/4 cup molasses 1/ tsp salt 1/o tsp allspice 1 2 tsp baking soda 1 cup sugar 1egg 1 tsp cinnamon 1/o tsp ginger 2 cups flour Mix all ingredients together in a mixing bowl. Roll into 1-inch balls and then roll in granulated sugar. Bake on ungreased cookie sheet at 350° until the top of cookies crack. Ross Miller “Whoop-ie Cake” 1 pkg yellow or white cake mix 1 cup sugar 2 cups whipped topping 1 (20 oz) can crushed pineapple 1 (6 oz) pkg instant vanilla pudding Flaked coconut (optional) Prepare cake mix according to package directions and bake in 13 x 9 inch pan. Combine pineapple and sugar in saucepan and bring to a boil, then cool. When cake has cooled, poke holes in it with a fork. Pour pineapple mixture over it. Prepare pudding mix according to package directions. Spread pudding mix over top. Chill cake. Just before serving, cover with whip topping/cream. Sprinkle with coconut. Mary Graham Shields “VWiom’s Pecan Pie” 3 eggs 1/o tsp salt 1 cup light corn syrup 1 pie crust shell, unbaked 2/3 cups sugar 1/3 cup butter, melted 1 4/2 cups pecans, chopped Thoroughly blend eggs, salt, syrup, sugar and melted butter. Add pecans. Pour into pie crust shell. Bake until set and pastry is browned at 375° for 40-50 minutes. (47) Julia Alexander “Pineapple Upside-Down Biscuits” 1 (10 oz) can crushed pineapple 10 maraschino cherries 1 (12 oz) pkg refrigerated buttermilk biscuits (10 count) 1/2 cup light brown sugar Preheat oven to 400°. Grease (melted or cooking spray butter) 10 cups of a muffin tin. Drain pineapple and set juice aside. Combine pineapple, sugar and butter and mix well. Divide the pineapple mixture evenly among muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits the bottom of the cup. Place 1 biscuit in each cup on top of the sugar and pineapple mixture. Spoon 1 tsp reserved pineapple juice over each biscuit. Bake for 12-15 minutes or until golden brown. Cool for 2 minutes. Turn the pan onto a serving plate to release the biscuits. Serve warm. Betty Smauldon “Dump Cake” 1 can crushed pineapple 1 1/2 cups pecans, chopped 1 can cherry or apple pie filling 1 box yellow cake mix 1/2 cubes of butter Grease loaf pan. Spread (dump) can of pineapple over entire bottom of pan. Spread (dump) pie filling over pineapple. Spread (dump) cake mix evenly over this mixture. Slice butter into small pieces and lay over top. Sprinkle pecans on top. Bake at 350° for 1 hour. Serve with whip cream or ice cream. Mary Graham Shields “Maple Shakes” 3 pints vanilla ice cream, soft 1/2 cup Aunt syrup 3 cups milk Jemima Place ice cream in a large bowl and beat at low speed until smooth. Blend in syrup and milk. Pour into tall glasses and sprinkle with nutmeg. Serves 6. (48) Lovey Hairston “Oatmeal Chocolate Chip Cookies” 1 cup butter 1 cup shortening 2 cups brown sugar 2 cups white sugar 4 eggs 2 tbsp vanilla 4 2 cups flour 2 tbsp baking powder 2 tbsp baking soda 1 tsp salt 5 cups oatmeal 1 pkg chocolate chips Mix butter, shortening, brown sugar, white sugar, eggs and vanilla together; blend well in a large mixing bowl. Add flour, baking soda, baking powder, salt, oatmeal and chocolate chips to mixture. Shape into the size of golf balls and press down on a greased baking sheet. Bake at 400° for 7-8 minutes. Makes about 7 dozen cookies. Ross Miller “Quaker’s Best Oatmeal Cookies” 1 tsp baking soda 1 tsp salt (optional) 1 1% cups butter or margarine 3/4 cup brown sugar, firmly packed 1 tsp cinnamon (optional) 1/4 tsp nutmeg (optional) 3 cups Quaker Oats (quick or 1/o cup granulated sugar 1 egg 1 tsp vanilla 1/2 cups all purpose flour Heat oven to 375°. flour, baking Beat together butter or margarine sugars until light and fluffy. soda, old fashioned) salt and Beat in egg and vanilla. spices; add to butter and Combine mixture, mixing well. Stir in oats. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie; 10 to 11 minutes for crisp cookie. Cool 1 minute on cookie sheet; remove to wire cooling rack and store in tightly covered container. Makes 4 1/2 dozen cookies. (49) Martha Turner “Sunshine Cake” 1 (18 oz) pkg yellow cake mix 1 (11 oz) can mandarin : 4 eggs oranges, undrained 1/2 cup vegetable oil topping 1 (5 0z) pkg instant vanilla pudding pineapple, undrained 1 (8 oz) container whipped 1 (8 oz) can crushed Preheat oven to 350°. In a large mixing bowl beat cake mix, oil, eggs, and oranges with an electric mixer for 3 minutes (this will crush the oranges). Pour batter into greased and floured 13 x 9 inch pan and bake for 35 minutes or until an inserted toothpick comes out dry. For the frosting; mix the whipped topping and pineapple in a medium mixing bowl. Stir in the pudding mixing a little at a time with a large spoon (not mixer). Cool the cake completely before frosting with pineapple mixture and then refrigerate. This cake is especially good to take for family parties and buffets. Barbara Swapp “Whip Cream Pound Cake” 3 cups cake flour, sifted twice 3 cups sugar 1 cup whipping cream 1/2 tsp mace 7 eggs at room temperature 2 sticks butter 2 tsp vanilla Cream butter and eggs until light and fluffy. Add eggs one at a time. Add half of the whipping cream and flour and mix well; then add remaining whipping cream and flour and mix well. Add vanilla and mace. Pour cake mixture into greased and floured tube cake pan. for 1 hour and remove. Place in a cold oven; then turn oven to 350°. 10 minutes. Cool in pan for 15 minutes (50) Bake and Modestine Carpenter “7-Up Cake” 4 cups cake flour 4 sticks butter 2 tbsp lemon extract 3 cups sugar 6 eggs 3/4 cups 7-Up Add sugar and butter and cream for 20 minutes. Add eggs, one at a time, beating thoroughly after each egg. Add flour gradually and 7-Up after each time you add flour. Use 4 big spoons of flour and then add % cup of the 7-Up. Blend well and add 2 tablespoons of lemon extract. Bake 1 hour and 25 minutes at 325”. Lemon Glaze 1 cup powdered sugar 1/4 tsp lemon extract 3 tbsp water Blend powdered sugar, water and extract. Pour over cake. Enjoy! Tommy Carter “Papa Pete’s Molasses Cake” 1 cup sugar 3 eggs, beaten 2 cups flour 1/> tsp cloves 1/o tsp salt 1 cup boiling water 1 cup butter or margarine 1 cup molasses 1/2 tsp ginger 1/2 tsp cinnamon 1 tsp baking soda Cream butter and sugar; add beaten eggs and stir in molasses. Sift flour and all spices, except baking soda. Add baking soda to boiling water. Combine both mixtures and beat thoroughly; batter will be thin. Pour into greased and floured cake pan. Bake in oven at 350° for 45 minutes. (51) The Hairston Family “Sweet Potato Pie” 4 sweet potatoes, boiled until soft 2 cups sugar 1 tsp cinnamon 1 tsp nutmeg 1 2/3 cups evaporate milk 2 g-inch pie crust shells 1/2 cup butter (softened) 4 eggs 1/2 tsp salt 1/4 tsp cloves 15 marshmallows (optional) Peel potatoes and mash well. Blend all ingredients except marshmallows. Pour into pie crust shells. Bake at 350° until firm. Remove from oven and top with marshmallows. Bake until marshmallows form light crust. Makes 2 pies. Ann Carpenter “Prize Cookies” 1 cup shortening 1/o tsp salt 1 1/2 cups sugar 3 eggs 3 cups all purpose flour 1 1/3 cups (one half of a 28 oz jar) ready-to-use “none such” 1 tsp baking soda mince meat ** In large bowl, cream shortening. Gradually add sugar, blend well after each addition. Add eggs and beat until smooth. Stir in flour, baking soda and salt. Gradually add to creamed mixture. Stir in mince meat. Drop mixture by teaspoonfuls on a greased baking sheet about 2 inches apart. Bake in hot 400° oven for 12 minutes or until lightly browned. Delicious! Make this a family holiday treat. ** To use one (9 oz) of “none such” condensed crumble package into saucepan; add %4 cup water. to break lumps; boil one minute. (52) mince meat, Cook, stirring Mary Graham Shields “Dave’s Butterfinger Delight” 1 cup saltine crackers 1/> cup butter or margarine, melted 2 (3 oz) pkgs instant vanilla pudding 1 (8 oz) tub Cool Whip (at room temperature) 2 large Butterfinger candy bars, frozen 2 cups milk 1 quart vanilla ice cream 2 cups finely crushed graham crackers To prepare topping, chop frozen Butterfinger candy bars; crush saltine crackers; mix together and set aside. Mix finely crushed graham crackers and butter; pat with fingers into the bottom of a 13 x 9 glass baking pan. Thoroughly blend together vanilla pudding, milk and ice cream. Pour mixture on top of crust; then spread mixture with Cool Whip. Sprinkle candy bar topping mixture on top of Cool Whip. Refrigerate for 1-2 hours. Slice and enjoy ..... Ooooh la la!! David Smauldon “Mandarin Orange Cake” 2 cups sugar 2 tsp baking powder 2 eggs 3/4 cups brown sugar 3 tbsp milk 2 cups flour 1/2 tsp salt 2 (11 oz) cans mandarin oranges 2 tbsp butter Thoroughly blend together sugar, baking powder, eggs, flour, salt and oranges in a large mixing bowl. Pour into a 13 x 9 baking pan and bake at 350° for 35-40 minutes or until inserted toothpick comes out clean. Place brown sugar, milk and butter in a saucepan and bring to a boil; remove from heat and pour directly onto cake as soon as it comes from the oven. (53) Ross Miller Food for thought... “Tf junk food is the devil, then a sweet orange is as scripture. 99 “Chocolate Spice Cake” 4 (1 0z) squares unsweetened chocolate 2 cups flour 1 tsp baking powder 2/3 cup shortening 1 tbsp coffee (brewed) 1 2 cups buttermilk 2 cups sugar 1 tsp baking soda 1 tsp cloves 1 tsp cinnamon Preheat oven to 350 degrees. Melt chocolate and set aside to cool. Stir shortening to soften. Sift in flour, sugar, baking powder, baking soda, salt, cloves, cinnamon and coffee. Add 1 cup of buttermilk and beat until flour is thoroughly blended. Stir in Y2 cup buttermilk, eggs, chocolate and vanilla. Beat until thoroughly mixed. Pour into greased and floured 13 x 9 baking pan. Bake 40 minutes and cool. Frosting 2 egg whites 1/2 cup water 1 14 cups sugar 1 4/2 tsp corn syrup 1 tsp vanilla 1 cup walnuts, chopped Place all ingredients, except eggs vanilla and walnuts, in a large double broiler. Cook, beating constantly until the mixture forms hard balls when dropped into cool water. Beat egg whites until stiff peaks form. Gradually pour in hot syrup, beating while mixing. Add vanilla. Fold in nuts. Frost cake. (54) Ann Carpenter “The Christmas Cake” 2 1/2 cups cake flour 1/74 tsp salt 1 1% cups sugar 3/4 cup milk 1 1% tsp vanilla flavor 2 1/2 tsp baking powder 3/4 cup butter 8 egg yokes 1 1/4 tsp lemon flavor Preheat oven to 375 degrees. Sift flour and baking powder twice. Cream butter and sugar until mixture is creamy and light. Add egg yolks that have been beaten until very thick. Add dry ingredients alternating with milk and flavorings. Beat well after each addition. Pour into 2 9-inch greased caked pans. Bake for 25 minutes. Frosting 1/2 cups sugar 1/4 cup corn syrup 2 tbsp water 2 tsp vanilla 3 egg whites Combine sugar, corn syrup and water. Cover and bring to a brisk boil. Remove cover and boil until hard ball stage is reached when dropped into cool water. Beat egg whites until stiff peaks form. Gradually pour hot syrup into egg whites, beating while mixing. Add vanilla. Frost cooled cake. Ann Carpenter Food for thought... “Nothing would be more tiresome than eating and drinking if God had not made them a pleasure‘as . well as a necessity. 99 (55) “Cowboy Cookies” 2 1/44 cups white sugar 2 14 cups margarine 4 2 cups flour 2 1/4 tsp baking soda 2 1/2 cups oatmeal (old fashion) 2 144 cups brown sugar 5 eggs 2 1% tsp vanilla extract 1 ¥/2 tsp salt 1 (12 oz) pkg chocolate chips 1 cup nuts, chopped (pecans or any type you like) Cream margarine, brown sugar, eggs and add vanilla. Sift together white sugar, salt and baking soda. Gradually add flour to cream mixture. Stir in oatmeal, chopped nuts and chocolate chips. Bake on greased cookie sheets for 12-14 minutes at 350°. Makes about 9 dozen cookies for those hungry cowboys and cowgirls! Tommy Carter “Mock Mexican Fried Ice Cream” 1/2 cup butter, melted 1 cup shredded coconut 2 cups sugar 1 cup Rice Krispies cereal 1 4% cup almonds, sliced 1/3 cup brown sugar sauce) 2 tsp vanilla Io gallon vanilla ice cream > cup butter, melted (for 1/4 - 1/2 cup cocoa (to taste) 1 (12 oz) can evaporated milk Combine 1 melted butter, coconut, Rice Krispies and sliced almonds. Bake on a jelly roll pan for 8-10 minutes at 425°. Remove pan from oven and gradually stir in brown sugar to mixture. Using a 13 x 9 glass dish, layer half of the Rice Krispies mixture in the bottom of the pan. Cut firm vanilla ice cream into 1/> inch thick slices and layer on top of the Rice Krispies mixture, cutting the ice cream to completely cover all of the Rice Krispies mixture. Press down with a flat utensil. Spread remaining Rice Krispies mixture on top of ice cream. Stir together evaporated milk, sugar, 1/2 cup melted butter, cocoa and vanilla in a saucepan over medium — high heat. Bring to a boil and boil for 2 minutes. Cool and add vanilla. Pour chocolate sauce over ice cream mixture after serving. (56) Kim Maquire “Surprise Cracker Pie” 26 saltine soda crackers 2 cups water 1/o stick butter Pastry for 2 9- inch pie Cinnamon 2 cups sugar 2 tsp cream of tartar crusts Roll out bottom crust of pastry and fit into 9-inch pie plate. Slice pieces of butter on crust. Break half of the soda crackers, coarsely into pastry lined plate. Sprinkle cinnamon over crackers. Add remaining crackers and sprinkle with more cinnamon. Combine water, sugar and cream of tartar in a saucepan and bring to a gentle boil. Pour syrup over crackers. Cover with top crust. Trim and flute edges together. Cut slits in top crust to let steam escape. Bake in hot oven 350° for 30-35 minutes until crust is crisp and golden. servings. Enjoy! Can be served hot or cold. Makes 6-8 Tommy Carter “Pecan Butter Balls” 1 cup butter, softened 1/2 tsp vanilla 1/o cup pecans, chopped 1/o cup powder sugar 1 34 cups all purpose flour In a large mixing bowl, cream butter and sugar until light and fluffy. Blend in vanilla. Gradually add flour; blend well. Stir in nuts and cover and chill until firm. Shape dough into 1-inch balls. Place on a greased baking sheet. Bake at 350° for 20 minutes or until golden brown. Remove from baking sheet to a wire rack to cool. Makes about 3 dozen. Bon-a-petit! (57) Ann Carpenter “Viom’s Sour Cream Pound Cake” 1 14 cups butter 3 cups sugar 3 cups cake flour 1/o tsp salt 1 2 tsp vanilla extract 1/4 tsp baking soda 6 eggs 1 1/2 tsp rum extract 1 cup sour cream Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition; blend in vanilla and rum extracts. Sift four with salt; add alternating with sour cream, reserving 2 tablespoons of sour cream. Blend baking soda into reserved sour cream and add to butter stirring to blend. Pour into greased and floured 10-inch tube pan and bake in 325° oven for 1 hour and 30 minutes or until wooden toothpick inserted in center comes out clean. Roberta Dixon “Pineapple Upside-Down Cake” 1 cup butter 1 (20 oz) can pineapple, sliced Maraschino cherries 1 cup brown sugar 1 box yellow or pineapple flavored cake mix Melt butter and pour into 13 x 9 inch glass baking pan. Cover butter with brown sugar. Place sliced pineapple on top of brown sugar and place one cherry in the center of each pineapple ring. Prepare cake mix according to package directions. Pour cake mix over pineapple/brown sugar mixture in pan. Bake according to cake mix directions. Cake is done when an inserted toothpick comes out clean. Turn cake onto a cookie sheet or serving tray immediately after baking. (58) Ross Miller “Pecan Pie” 1 stick butter 1 tsp salt 1 tsp vanilla 1 cup pecans, chopped 3/4 cups white sugar 3 whole eggs 1 cup dark Karo syrup 19-inch pie crust shell Put 1 stick of butter, minus about 2 pats, in a large bowl and melt over a warm burner on stove. Then measure 34 cup white sugar and 1 teaspoon salt. Pour into melted butter. Mix; then add 3 whole eggs and 1 teaspoon of vanilla, slightly but thoroughly beaten. Mix gently but thoroughly and add 1 cup dark Karo syrup and 1 cup chopped pecans. Mix gently but thoroughly and pour into unbaked pie crust shell and bake at 350°. Reduce heat to about 325° after the crust begins to brown slightly. Continue baking until crust is golden brown. Cool pie before cutting. Roberta Dixon “Vinegar Pie” 1 cup sugar 1/4 cup vinegar, white or cider 2 tsp lemon extract 2 tbsp cornstarch 2 cups boiling water 2 eggs, separated 3 tbsp sugar 1 9-inch pie crust Preheat oven to 350°. In saucepan, mix together 34 cups of sugar, lemon extract, vinegar and cornstarch. Slowly add boiling water to mixture stirring constantly until mixture becomes thick. Remove from heat and let cool, about 30 minutes. When cooled, whisk in egg yolks and pour into pie crust. Bake for 20 minutes or until center is set. Remove from oven and let cool. Preheat oven broiler. Beat egg whites until they begin to hold soft peaks; then gradually add remaining 4 cup of sugar and beat until egg whites are stiff and glossy. Spread meringue on top of pie randomly making meringue peaks; place in heated oven on broil for about 5 minutes or until meringue is lightly browned. (59) Dula Brock “Sugar Cookies” 4 cups flour 1 tsp baking soda 1 1/2 sugar 1 tsp vanilla 1/o tsp salt 1/o cup butter 1 egg 1/2 cup sour cream Mix together flour, baking soda and salt. In a large bowl, combine remaining ingredients and beat for 2 minutes. Add flour mixture and stir until well mixed. Roll out 1/2 inches thick on lightly floured board. Cut into desired shapes. Place on greased sheet and bake at 350° for 10 minutes. Do not brown. Makes 2 to 3 dozen. Martha Turner “Sweet Potato Casserole” 3 cups sweet potatoes, 1 cup sugar mashed 2 eggs 1 tsp vanilla 1 stick butter or margarine W/o cup milk Combine all ingredients and pour into greased casserole dish. Topping 1 cup brown sugar 1 cup nuts, chopped 1/3, cup flour 1/o stick butter or margarine Mix brown sugar, flour and nuts. Pour over potatoes and bake at 350° for 35 minutes. Lovey Hairston “Sautéed Apples” 4 medium apples, sliced 2 tbsp sugar 2 tbsp butter or margarine Dash of cinnamon In a skillet, cook and stir apples in hot butter over medium-high heat for 6-8 minutes or until tender. Stir in sugar and cinnamon. Serve hot. Makes 4 servings. (60) Ann Carpenter “Lemon 3/4 cups sugar 3/4 cup milk 3 tbsp lemon juice 1 tbsp butter Pie” 2 tbsp cornstarch 3 eggs, yolks separated 1 tsp grated lemon peel 1 8-inch pie crust Mix sugar and cornstarch. Add milk and egg yolks. Mix well. Cook over medium heat until mixture is thick, stirring constantly. Remove from heat and add lemon juice, lemon peel and butter. Pour into pie crust. Top with meringue made from remaining egg whites if desired. Ann Carpenter “Fresh Apple Cake” 4 cups apples, diced 1 cup — sugar 2 cups 1 cup white sugar I/o cup ane _ tiour 2 tsp 2 eggs, beaten Pinch of salt 2 tsp baking soda baking soda 1/o tsp cinnamon 2 cups flour Nuts, chopped Combine the eggs, oil, brown sugar and apples. Mix white sugar, flour, salt, cinnamon and baking soda. Mix apple mixtures and flour mixtures together well and then add nuts. Pour into tube pan and bake at 350° toothpick is inserted and comes out clean. for 1 hour or until Mary Bell Tucker “Homemade Vanilla Ice Cream” 4 eggs, beaten 2 tbsp flour 2 pints light cream milk 1/2 tsp salt 2 cups sugar 1 quart milk 1/2 pint whipping cream 1 tbsp vanilla Mix all ingredients except vanilla in saucepan. Heat until little beads appear. Remove from heat and add vanilla. Mix well and pour into ice cream freezer. Makes 1 gallon. (61) Ann Carpenter “Grandma Funk’s Fruit Cake” 3 cups sugar 4 eggs 1 pint Postum coffee 6 cups flour 1 1/3 cup shortening 4 cups apple sauce 2 tsp vanilla 3 tsp baking soda 2 tsp nutmeg 2 tsp salt 4 tsp cinnamon 1 tsp cloves 1 lb raisins (in hot water) 1 tub fruit mix Nuts & Maraschino cherries Mix sugar, eggs, Postum, shortening, applesauce and vanilla in a large mixing bowl. Mix flour, cinnamon, nutmeg, baking soda, cloves and salt together and gradually stir into applesauce mixture. Drain hot water from cherries. raisins and mix with fruit mix, nuts and Combine fruit mix with applesauce mix and bake in loaf pans at 350° for 30-45 minutes or until inserted toothpick comes out clean. Makes 5 loaves. Ross Miller “Buttermilk Chess Pie” 2 cups sugar 5 large eggs, lightly beaten 1 tsp vanilla extract 2 tbsp all purpose flour 2/3 cups buttermilk 1/2 cup butter or margarine, melted 1 unbaked 9-inch pastry shell Combine sugar and flour in a large mixing bowl; add eggs and buttermilk, stirring until blended. Stir in butter and vanilla and pour into unbaked pastry shell. until set. Cool in on a wire rack. shaken and there is a slight jiggle. Bake at 350° for 45 minutes or Pie is done when it is gently (62) Dula Brock “Buttermilk Pie” 2 cups sugar 3 tbsp flour 1 tsp vanilla 1 stick butter 1 8-inch pie shell 1 can coconut 2/3 cups buttermilk 3 eggs 1/o cup black walnuts, chopped Mix all ingredients together in mixing bowl and pour into pie Shell. Bake at 350° for 35 minutes. Lovey Hairston “Old Fashion Raisin Pie” 5 cups raisins 6 tbsp vinegar 1/o cup granulated sugar 2 9-inch pie crusts 3 cups water 1/o cup brown sugar 2 1/2 tbsp cornstarch & water Place raisins and water in a pan and bring to a boil. Add sugar and vinegar. Add cornstarch mixed with a little water. Stir in raisin mixture and cook until thickened. Pour in pie crust (in pie pan) and place other pie crust on top. Bake at 400° for 45 minutes. Barbara Swapp “Lovey’s Pecan Pie” 3 eggs, slightly beaten 1/o cup dark Karo syrup 1/o tsp vanilla Dash of salt 1/o sugar 2 tbsp melted butter 1 1/2 cups chopped pecans Mix sugar, syrup, butter, flour, salt and eggs. Stir in pecans. Pour into unbaked 8 inch pie shell. Bake 50 minutes or until lightly browned at 350°. (63) Lovey Hairston “Mom’s Carrot Cake” 3 cups carrots, grated 1/o tsp ginger 2 cups flour 2 cups sugar 4 eggs, beaten 1 2 cups cooking oil 2 tsp cinnamon 2 tsp baking soda 1/2 tsp cloves 1 cube butter 1 (8 oz) pkg cream cheese 1 lb powdered sugar 1 tsp vanilla 1 cup nuts, finely chopped, if desired Mix the flour, sugar, eggs, cooking oil, cinnamon, baking soda, ginger and cloves together in a large mixing bowl and then add the carrots last. Pour into a 13 x 9 inch cake pan and bake at 350° for 25 to 30 minutes. To prepare the frosting; cream the butter, cream cheese, powdered sugar and vanilla together until smooth. on cooled cake and sprinkle with finely chopped nuts. Spread Julia Alexander “Ugly Duckling Cake” 1 pkg yellow cake mix 2 1/3 cups Bakers Angel Flake coconut 1/2 cup brown sugar, firmly packed 1/o cup butter or margarine 2 eggs 1 (16 oz) can fruit cocktail 1/2 cup granulated sugar 1/2 cup evaporated milk Combine cake mix, fruit cocktail with syrup, 1 cup of the coconut and the eggs in large mixing bowl. Blend; then beat at medium speed for 2 minutes. Pour into greased 13 x 9 pan, sprinkle with brown sugar and bake at 325° for 45 minutes, or until cake springs back when lightly touched. Bring butter, granulated sugar and milk to a boil in a small sauce pan; boil 2 minutes. Remove from heat; stir in remaining coconut and spoon over hot cake in pan. warm or cool. (64) Serve Lovey Hairston = fe) °! x= +¢*, Bt 4 co tes4 ? ~ * “And God said, ‘Let the earth bring forth grass, the herb yielding seed, and fruit tree yielding fruit after his kind.’ Genesis 1:11 If any man is thirsty, let him come to Me and drink.’ John 757 uit. ee Be ae Sig eS ES oe tn aE , ge a eo Pie ye a ne Y “Tam the bread of life: he that cometh to me shall never hunger. 99 John 0:39a “Man did eat angels food : He sent them meat to the full. Psalm 78 29 66 Food is our common ground, a universal experience. Sharing food with another human being is an intimate act that should not be indulged in lightly. All recipes in this category were contributed by Dr. Bruce Davis, Sr. “But thou shalt have a perfect and just eight, a perfect and just measure shalt thou have. Deuteronomy 25:15 Recipe for a Happy Day Take a little dash of cold water, a little leaven of prayer, a little bit of sunshine gold dissolved in morning air. Add to your meal some merriment, add thought for kith and kin, and then, as a prime ingredient, a plenty of work thrown in. Have a Happy Day! Table of Contents Appetizers & B@Verage .......ceceeseesessesesseneeneeeeeees 1 fee Po 5 Soups, Stews, Salads & SAUCES oo... eect eeeeeeees 13 Main Courses: Beef, Pork & Lamb.......... cece eee eee 25 Main Courses: Seafood, Poultry, Pasta... 29 & Casseroles Vegetables & Vegetarian Dishes ..............ceeeeeeeeeeees 41 Desserts, Pies, Cakes & COOKIES ............cccceeeeeeeeeeeees 45 ou eR. 65 & Miscellaneous IV “Chicken and Cheese Enchiladas” 1 can cream of chicken soup 1 cup picante sauce 1 tomato, chopped 2 cups cooked chicken, chopped 6 flour tortillas, warmed 1/> cup sour cream 2 tsp chili powder 1 green onion, chopped _—_ 1/2 cup shredded Monterey Jack cheese Stir soup, sour cream, picante sauce and chili powder in medium bowl. Stir in 1 cup of picante sauce to mixture with chicken and cheese in a large bowl. Divide chicken mixture among the tortillas. Roll up the tortillas and place, seam side up, in 8 x 11 baking dish. Pour remaining sauce over filled tortillas. Cover dish and bake at 350° for 40 minutes or until enchiladas are hot and bubbly. and serve. Top with tomato and onions Mary Graham Shields “Aunt B’s Cheesy Mac” 4 cups elbow macaroni, cooked 2 cups cheddar cheese (mild or extra sharp), grated 1 cup Mozzarella cheese, grated 1 to 2 cups milk 4-6 tbsp butter, cut in pieces Preheat oven to 350°. 3 eggs beaten 1 cup Asiago cheese, grated 1/o tsp salt 1/2 cup sour cream 1/o tsp black pepper (optional) Once you have the macaroni cooked and drained, place in an extra large mixing bowl and while still hot add the cheeses. In a separate bowl, combine the remaining ingredients and add to macaroni mixture. Pour the mixture into a large casserole dish and bake for 30 to 45 minutes. with additional cheese if desire. (29) Top Betty Smauldon “Butter-Broiled Chicken” 8-10 chicken legs or thighs Dash of garlic powder Dash of paprika 1/4 tsp seasoning salt tbsp butter or margarine, aelted /4 tsp dried oregano, crushed Preheat oven broiler. Combine butter, seasoning salt, oregano, garlic powder and paprika. Place chicken, skin-side-down, on an unheated rack of a broiler pan. Brush lightly with butter mixture. Broil 5-6 minutes from heat for 20 minutes, brushing occasionally with butter mixture. Turn, broil for 10 minutes more or until chicken is tender, brushing occasionally. Ann Carpenter “Pasta-E-Fagiolhi” 1 lb ground beef or turkey 1 tbsp dried onion flakes 1-2 cloves garlic, crushed 2 tbsp beef bouillon 1 tsp Italian seasoning 2 1/2 cups of water 1 (8 oz) can tomato sauce 2 (14 0z) cans Cajun style tomatoes 1 (14 0z) can kidney beans 1 (14 oz) can black beans Parmesan cheese flakes 3/4 cup small elbow macaroni 1 grated carrot for garnish Salt and pepper to taste Brown meat, onion beans; simmer for 30 minutes. seasonings and bouillon. more minutes. and garlic: drain. Simmer 15 minutes. Add tomatoes, Add water and macaroni and simmer Salt and pepper to taste. carrots and Parmesan cheese if desired. Add 30 Garnish with grated This dish is similar to Pasta-E-Fagioli soup served at popular Italian restauants. I enjoy it because these are ingredients you usually have on hand so it doesn’t require an extra trip to the grocery store for some exotic ingredient that you'll never use again. (30) Martha Turner “Salmon Croquettes” 1 can salmon, drained 1/> cup mashed potatoes 8 tbsp finely chopped onions cornmeal Cooking oil 2 tbsp bell pepper, finely chopped 1 tsp all season spice 2 slices of toasted bread (broken into small pieces) 1 egg 1 tsp black pepper Mix all ingredients until well blended. Shape into patties and coat with corn meal. Fry in hot oil turning once as patties brown. Lay on paper towels to drain excess oil. Serve hot. Mary Bell Tucker “Grandma’s Herbed Cornbread Dressing” 2 cups chopped parsley 3 tbsp dried sage 2 tbsp poultry seasoning 3-4 bay leaves 2 quarts chicken broth Salt and pepper to taste 2 cups celery, chopped 6 hard boiled eggs, chopped 2 cups chopped onion 1 cup chopped green pepper 2 tsp dried thyme, crushed 1 cup butter or margarine, melted 8 cups crumbled cornbread 4 cups dried herbed seasoned stuffing mix 2 cups cooked, finely chopped chicken or turkey giblets Cook celery, onion, green pepper, sage, poultry seasoning and thyme in melted butter until tender, about 10 minutes, in a large saucepan. Combine crumbled cornbread, stuffing mix and giblets in a large mixing bowl. Stir in broth and vegetable mixture, hard boiled eggs and bay leaf and mix well. Season with salt and pepper to taste. Pour dressing into a large baking pan and bake for 40-50 minutes at 350° until lightly browned. Makes 12 servings (31) Hazel Jones “Easy Chicken and Cream Sauce’ 9 1 (8 oz) can Campbell’s cream of chicken & mushroom soup 2 large skinless chicken breasts, cubed 1 medium onion, chopped 1/> medium green pepper, chopped 1 tsp dried garlic & parsley seasoning Salt to taste 1 tsp seasoned pepper 2 tsp dried Italian seasonings 3 tbsp cooking oil 1 cup sour cream 1/2 cup water Pour cooking oil into large 3-quart saucepan or large 10-12 inch skillet and heat to medium temperature. Add cubed chicken, chopped onion, green pepper and all seasonings and sauté until all ingredients are golden brown. Mix sour cream, soup and water and pour into browned chicken mixture. Stir well and cook on medium to low heat for 12-15 minutes until all ingredients are done. Serve over a variety of cooked rice (white, brown, flavored, etc) or any type of pasta/noodles. (Optional: chick breasts may be left whole). Makes 4 servings. Recipe can also be doubled. Lillie Holman “Dan’s Yummy Chicken Dish” 1 (16 oz) bottle Russian or Catalina salad dressing Chicken thighs or breast pieces (enough for single layer in baking dish) 1 pkg Lipton dry onion soup mix —_1 jar (9 0z) apricot preserves Place chicken pieces, single layer, in glass baking dish. Combine all remaining ingredients in a large bowl and mix well. Pour the mixture over chicken covering all the meat. Cover dish with aluminum foil and bake at 350° for 30 minutes. Uncover and continue baking for another 30 minutes until chicken is done and glaze is slightly crisp. Best served with rice. (32) Mary Graham Shields “Grilled Catfish with Salsa Mango” Salsa Ingredients (Prepare prior to cooking fish.) 1 cup mango, peeled and diced 1 tbsp green onion, minced 1 tbsp honey 1 cup papaya, peeled and diced 1 tbsp red or green jalapeno peppers, minced 2 tbsp fresh lime or lemon juice Combine all salsa ingredients in a medium size mixing bowl. Mix well. Let stand at room temperature for 20 minutes. Use a slotted spoon to serve over fish. 4 Catfish or Talopia fish fillets 2 tsp olive oil 1/4 tsp ground red pepper 1 tsp black pepper (fresh cracked or regular) 1 tsp garlic salt Heat indoor grill (outdoor grill can be used as well). Brush each fillet with 1/2 teaspoon of olive oil. Combine seasonings and sprinkle 1/2 teaspoon of mixture on the round side of each fillet. Grill fillets over high heat, rounded side down, for 3 to 4 minutes or until fish flakes (can be tested easily with a fork). Serve with Mango salsa. Serves 4. Betty Smauldon Nutrition for your spirit... “The spirit cannot endure the body when overfed, but; if underfed, the body cannot endure the spirit. (33) “Christmas Morning Casserole” 1 lb bulk sausage 1/o tsp salt 1 tsp dry mustard 1 cup cheese, grated 6 eggs 2 cups milk 1 red pepper, diced 1 green pepper, diced 2 slices bread, cubed 1 onion , diced Sauté sausage, onion and peppers; drain. Beat eggs, milk, salt and mustard. In a 13 x 9 pan, layer bread, sausage and cheese. Pour egg mixture over top. Cover with foil or wrap and refrigerate overnight. Bake at 350° for 45 minutes. Barbara Swapp Nutrition for your spirit... “The most important things to doin the world are to get something to eat, something to drink and someone to love you. 99 “Million Dollar Potatoes” White potatoes (as many as Salt and pepper to desired) Butter or margarine Milk (2%, half-half, or taste Cornstarch combination of evaporated and whole milk) Steam unpeeled white potatoes. When cooked tender, remove and cool in refrigerator. Peel cooked, cooled potatoes and cut in 44-inch rounds. Layer in a 13 x 9 baking pan. Dot with butter or margarine, sprinkle with cornstarch, salt and pepper. Alternate potato layers. Pour milk over potato layers. Bake in 325° oven for 45 minutes. (34) Barbara Swapp “RBernaDean’s Chicken” 6 to 8 chicken breast halves 1 cup flour 1 cup sour cream 1 tbsp seasoning salt 1 Y2 cups cheddar 1 can cream of chicken cheese, shredded soup 1/2 cup cooking oil Mix flour and seasoning salt. Toss chicken breasts with flour mixture; brown in oil one minute per side. Place chicken in 13 x 9 baking dish. Combine soup and sour cream; pour over chicken. Bake at 350° for 30 minutes. Remove; cover with You can Note: cheese and back for another 5 minutes. substitute a mixture seasoning salt. Enjoy! of salt, pepper paprika for the BernaDean Holston and “Chicken Casserole” 6 chicken breasts 1/3 cup sherry or 1/2 |b mushrooms, sliced chicken broth 2 cups (16 oz) sour cream 1 can cream of mushroom soup Place chick in casserole dish. Mix soup, sour cream and sherry or chicken broth together. Blend in sliced mushrooms. Spread over chicken and bake at 350° for 90 minutes to 2 hours. BernaDean Holston “Chicken Chili” 3 chicken breasts, cooked and cubed 1 can whole kernel corn 1 pkg chili seasoning 1 can kidney beans 1 can dices tomatoes Pour all ingredients into a saucepan through for 20-30 minutes. (35) and cook until heated Lillie Holman “Corn Pudding” 2 cups fresh whole kernel corn 2 tbsp flour 2 tsp salt 1 tsp sugar (white granulated) Combine corn, 1 cup milk 2 tbsp butter 3 eggs Pepper to taste milk, butter, flour and seasonings. Beat eggs until light and add to corn mixture. Pour into buttered baking dish. Bake at 350° for 1 hour until firm like a custard. Mary Bell Tucker “Rice and Chicken Gumbo” 1 1/4 cup rice, uncooked 1/o pkg onion soup mix 1cancream of mushroom soup _ 1cup water 1/o chicken (cooked and 1 cup chicken gumbo removed from bones) soup 1 tsp Accent Mix rice, soups, water, chicken, 1/2 onion soup mix in 5 x 10 inch pan. Sprinkle remaining soup mix and accent on top. Cover tightly with aluminum foil and bake at 325° for 1 ¥/2 hours. Martha Turner “Classic Fried Catfish” 3/4 cups yellow cornmeal 2 tsp salt 1 tsp cayenne pepper Vegetable oil 4 Catfish, fillets or whole 1/74 cup flour 1/4 tsp garlic powder Combine cornmeal, flour, salt, cayenne pepper and _ garlic powder. Coat fish with mixture, shaking off excess. Fill deep pot or 12-inch skillet half full with vegetable oil. Heat to 350°. Add catfish in single layer and fry until golden brown (about 5-6 minutes depending on size). Remove and drain on paper towels. Makes 4 servings. (36) Harry & Betty Nunn “On-the-Go Curried Rice” 1 cup regular long grain or Minute Rice 1 tsp garlic powder 2 tsp curry powder Paprika 1 Y2 cups water 3 tbsp butter or margarine 1 tsp dried parsley flakes 1/o tsp Salt (or to taste) Combine all ingredients in a 2-quart saucepan and simmer for 15-20 minutes on medium heat. Allow to stand/remain in the saucepan for 2-5 minutes prior to serving. Fluff with a fork prior to serving. Garnish with paprika. Note: This recipe can be easily doubled. It can also be cooked in the oven or microwave. Makes 4 (1/2 cup) servings. Lillie Holman “Shrimp Scampi” 1/4 cup olive oil 4 tbsp butter 1/> white onion, chopped Chopped parsley (to 1 lb frozen shrimp (tails removed & precooked) 2 garlic cloves, minced 1 tbsp fresh oregano or !/2 tsp Fresh ground pepper (to 1/2 cup white wine or chicken desired amount) taste) Salt (to taste) dried broth Paprika Defrost shrimp according to recommended thawing instructions. Heat olive oil and sauté onion and garlic for 2-3 minutes in a large skillet over medium heat. Pour wine or broth into pan and reduce (about 5 minutes). Add shrimp and heat 2-3 minutes or until hot through the center (do not overcook). Stir in butter, oregano and parsley. Add salt and pepper for added flavor. Garnish with paprika. (37) Betty Smauldon “Back Bay Chicken” 1 green bell pepper, chopped 1 red bell pepper, chopped 1 pkg green onions, chopped 2 boxes Jiffy corn muffin mix 3 lbs chicken thighs or breasts 2 cans golden mushroom soup Salt and pepper to taste 4 carrots, chopped 1 large onion, chopped 8 oz mushrooms, sliced 6 oz water 4 oz butter Sauté all vegetables in butter. Brown chicken and add seasonings (salt and pepper). Add 2 cans of soup and water to vegetables and bring to boil. In large pan, arrange chicken in one layer for baking. Pour vegetables and soup mixture over chicken and bake at 325° for 45 minutes. Prepare enough corn muffin mix to cover the chicken when removed from oven. Return to oven for 15 minutes until golden brown. Serve with green or tossed salad. Enjoy!! Tommy Carter “Fried Rice with Shrimp” 3 tbsp cooking oil 1 cup sliced green onions 1 medium green pepper, chopped 2 tsp sugar 1/o tsp salt 4 eggs, beaten 3 cups cooked rice 1 cup cooked shrimp, halved 1 cup frozen peas, thawed In a large skillet, heat 1 tbsp of oil; add eggs. Cook over mediumlow heat until set without stirring; top should still be soft. Slip “egg sheet” onto a plate; cut into short narrow strips. Set aside. In the same skillet, cook and stir green onion and green pepper in the remaining 2 tablespoons of oil over medium-high heat for 3-4 minutes or until tender-crisp. Add rice, shrimp, peas, sugar and salt. Cook and stir for 3 minutes. Add egg strips; cook and stir until heated through. (38) Ann Carpenter The Garden of Daily Living PLANT THREE ROWS OF PEAS: 1. Peace of mind 2. Peace of heart 3. Peace of soul PLANT FOUR ROWS OF SQUASH: 1. Squash gossip 2. Squash indifference 3. Squash grumbling 4. Squash selfishness PLANT FOUR ROWS OF LETTUCE: = he Lettuce be faithful Lettuce be kind Lettuce be patient Lettuce really love one another (39) The Garden of Daily Living NO GARDEN IS WITHOUT TURNIPS: 1. Turnip for meetings 2. Turnip for service 3. Turnip to help one another TO CONCLUDE OUR GARDEN WE MUST HAVE THYME: 1. Thyme for each other 2. Thyme for family 3. Thyme for friends Water freely with patience and cultivate with love. There is much fruit in our garden because we reap what we sow. (40) ) &: ° Gi) hitb |> ie all“ 7 J OU Pp yy vatk- ; / , & Li / -Shri nyo cee a i gL) ad?) ie or neeecom: “ey a 66 y Man did eat angels food: He sent them meat to the full.’ Psalm 78:25 : :) Nent age If any man is thirsty, let him come to Me and vink. John 7:57 “Country Gravies” Brown Flour Gravy — Heat 2 tablespoons fat in skillet. Add 3 tablespoons flour, %4 teaspoon salt and 1/8 teaspoon pepper. Stir until mixture is dark brown. Add 117 cups cold water and stir to well mixed. Simmer approximately 5 minutes. Cream Gravy — Melt 2 tablespoons butter in a heavy skillet. Stir in 2 tablespoons flour until well blended. Add 1 cup milk. Season to taste and stir occasionally. Simmer for approximately 5 minutes. Giblet Gravy — Boil giblets in 3 cups water and set aside. Pour off fat from pan in which poultry was roasted. Save at least 4 tablespoon of fat. Add 3 tablespoons flour and stir until brown. Add 3 cups stock from boiled giblets. Stir until smooth and thickened. Add chopped giblets. Season with salt and pepper. Simmer 5 minutes. Red Eye Gravy — Red eye gravy can only be made with the fat left after meat has been fried. Meat must be fried without flour or butter. Pour hot drippings from skillet into gravy bowl. Brown teaspoon sugar in skillet with residue left from fried meat. While very hot add 174 cup cold water and simmer 12 minute or until residue has blended with water. Put gravy spoon in bowl containing fat before pouring mixture from skillet into bowl. The spoon will help absorb the heat from the hot fat and help prevent splattering. Tomato Gravy — Heat 2 tablespoon meat drippings in skillet. Stir in 3 tablespoons flour, 1/2 teaspoon salt and %4 teaspoon pepper. When mixture is dark brown, add mixture of 11 cups tomato juice and 1//2 cups cold water stirring occasionally. Simmer approximately 5 minutes. (13) “Broccoli Salad” Ingredients: 3 heads of broccoli, chopped 1/ cup sunflower seeds 1/2 cup chopped onion 1/2 cup raisins 8 slices fried bacon, crumbled Dressing: 1 cup Mayonnaise 2 tbsp sugar 2 tbsp white vinegar Plump raisins in warm water, drain well. Combine ingredients in serving dish. Whip ingredients for dressing in small bowl until smooth. Add to salad. Stir and refrigerate 2 hours. Serve cold. Mary Graham Shields “Cranberry Salad” 1 (16 oz can) whole cranberry sauce 12 oz whipped topping, thawed 2 oz chopped pecans or walnuts (optional) 1 cup deluxe tropical fruit Trail mix (no bananas) Break up cranberry sauce with a fork. Stir in trail mix and nuts. Best if Refrigerate. Carefully fold in whipped topping. prepared and served the same day. Serves 4-6. Barbara Swapp “Summer Spinach Salad” Fresh, crisp, washed baby spinach with stems cut off, drain. Add fresh, sliced strawberries (drained mandarin orange slices may be used in lieu of strawberries), craisins, lightly salted almond slivers, feta cheese and toss. Chill. When serving include chilled raspberry vinaigrette dressing on the side. (14) H. Elise Barton “Chicken Stew” 1 medium whole chicken 1 medium head of cabbage 1 cup celery, chopped Black pepper Green onions 6 slices bacon 2 fresh tomatoes, sliced Seasoned salt Garlic powder White rice Cut up chicken, wash, season to taste with seasoned salt, pepper, garlic powder and marinate 4 hours in the refrigerator. Cook bacon over low-medium heat in a Dutch oven pot, until crispy and remove from pot and set aside. On medium heat, place chicken in the bacon grease in the Dutch oven and brown on both sides. Do not cook chicken until thoroughly done. Once the chicken is brown, remove from pot and set aside. Chop cabbage and sauté in the remainder of the bacon grease with the chopped celery, constantly turning lightly, for a 4-5 minutes. Season vegetables to taste, add sliced tomatoes and toss gently. Place chicken on top of cabbage mixture, cover pot and simmer until chicken is completely cooked. Boil desired amount of rice in a separate pot as directed on package. When chicken is done, crumble bacon on top and serve over fluffy rice. Regina Washington Food for thought... Tf you give a man a fis , e will have. a ingle meal. If you teach him how to “Wiom’s Rice Chop Suey” 1 cup celery, chopped 1 cup onion 1 can water 1 cup uncooked rice 1 can chicken rice soup 1 lb hamburger 1 can cream of mushroom or cream of celery or cream of chicken soup 1 cup green peppers, chopped (optional) Chinese noodles Brown hamburger. Add celery, onions, green peppers, rice, water and soup; bring to a boil. Cover and steam until rice is tender. Stir often to prevent sticking. Serve at once over a mound of Chinese noodles or place in a buttered casserole dish. Top with noodles and bake for 15 minutes at 350 degrees. Julia Alexander “White Bean and Turkey Soup” 1 tbsp canola oil 3 carrots, diced cannelloni beans) 11/4 cups diced cooked turkey 3 cups low-fat, low-sodium chicken broth 1 medium onion, minced 2 tsp paprika 1 tsp fresh thyme, minced Fresh ground pepper and Salt to taste 2 cans (15 0z) white, navy or 3 celery stalks, sliced Heat oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes. Add carrots and sauté for additional 5 minutes. Add celery and sauté 2 minutes. Add the broth and bring to a boil. Simmer over low heat for 5 minutes. Puree 1 can of the beans with its liquid. Add to the soup. Simmer for 10 minutes. Add the other can of whole beans (drained), turkey, paprika, thyme and pepper. Continue to simmer for 20 minutes. Serves 6. (16) Roberta Dixon “Easy Fruit Salad” 2 cups sour cream 2 cups pineapple chunks, well drained 2 cups miniature marshmallows 2 cups orange pieces 2 cups green seedless grapes, cut in halves 2 cups orange pieces Blend all ingredients together in a large bowl. refrigerator overnight. Place in the Roberta Williams “Easy Cranberry Salad” 1 large package sugar-free raspberry jello 1 can whole cranberry sauce 1 cup light sour cream Mix jello according to package directions with 21/2 cups hot water in a large bowl. Set aside until very thick. With rotary blender add sour cream and cranberry sauce. Refrigerate until completely set. Serves 6-8. Loraine Warwick “Tossed Green Salad with Shrimp” 1 medium package prepared 1 cup canned kernel or lettuce with carrots, red cabbage frozen corn, thawed 1 small package of shredded cheese mixed with cheddar, Colby and 1 small package precooked, frozen shrimp 6 slices bacon, fried and diced 1 medium purple onion, thinly sliced into rings Fresh ground pepper 1/8 tsp dried dill herb seasoning Monterey jack (count 25-30), thawed In a large salad bowl, toss lettuce, cheese, onions, corn, shrimp together. Sprinkle dill seasonings, black pepper (to taste) on salad. Add your favorite salad dressing, top with bacon bits. (17) Betty Smauldon “Tuna Fish Salad” 1 cup tuna fish, shredded 1 cup nuts, chopped 1/3 cup sweet pickle, chopped 2 tbsp mayonnaise 1/4 tsp salt 1/4 tsp paprika 1/3 cup cabbage, shredded 3 eggs, boiled 1/3 cup celery, finely chopped 1 tsp mustard 1/4 tsp pepper Mix tuna, nuts, eggs, pickles, celery and cabbage. Add salt and pepper. Fold in mayonnaise and mustard. Sprinkle with paprika. Serve on bed of green lettuce leaves. Serves 4. Ann Carpenter “Antipasti Salad” 2 1/2 cups small broccoli florets 12 oz. package Rainbow Rotini Pasta 1 cup (4 oz.) cubed mozzarella cheese 3/4 cups (3 0z.) pepperoni, halved & thinly sliced 1/. cup red or green bell pepper strips (optional) 1/3 cup red onion, thinly sliced 3/4 cup bottled Italian Dressing Cook pasta according to package directions, except add broccoli to boiling water last minute of cooking time, drain. Rinse pasta and broccoli well with cold water running water, drain. In a large bowl, combine all ingredients, toss to coat with dressing. Serve immediately or cover and chill 2 hours or overnight. Add more dressing if desired. Serves 8. (18) Betty Smauldon “Vegetable Soup” 1 Y2 Ibs ham hocks 1 tsp salt 2 tbsp bacon drippings 1/2 cup celery, chopped 1 cup beef stock 2 pods hot pepper, chopped 1 Y2 cups lima beans 2 cups tomato sauce 2 medium potatoes (diced) 8 cups water 1/2 tsp pepper 1/4 cup onion, chopped 4 pods sweet pepper, chopped 1 2 cups corn 1 Y2 cups field peas 6 pods okra (chopped) Bring 8 cups water to boil in a large soup pot. Add ham hocks, salt and pepper. Boil until tender (approximately 40 minutes). Using a small skillet, add bacon drippings and brown onion, celery and peppers. Add ham hocks. When meat begins to separate from the bone, add corn, beans, peas, tomatoes and tomato sauce. Cook until corn is tender. Stir occasionally to prevent sticking. Add okra, potatoes and beef stock. Simmer 20 minutes or until all vegetables are tender. Serves 6-8. Ann Carpenter “Taco Salad” 4 flour tortillas, 8-inch 1 lb ground beef 1 pkg (1 % oz.) taco seasoning mix 1/4 cup ranch dressing 4 cups shredded lettuce 1 large tomato, chopped _1 cup finely shredded four cheese Heat oven to 425 degrees. Crumple 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Bake 6-8 minutes or until tortillas are golden brown (tortillas will draped over balls as they bake). Meanwhile, cook meat with taco seasoning mix as directed on the package. Fill shells with lettuce, meat mixture, cheese and tomatoes just before serving. Drizzle with dressing. (19) Betty Smauldon “Fresh from the Cob Corn Salad” 1/2 cup Kraft Zesty Italian or Light Done Right Italian Reduced Fat Dressing 4 medium ears of corn, cooked slightly 1 cup grape tomatoes, halved 2 tbsp Grey Poupon Dijon Mustard 1/o fresh basil, chopped __1/2 |b green beans, trimmed cut into 1-inch length (about 2 cups) and cooked Mix dressing and mustard until well blended. Cut off kernels from ears of corn. Add dressing mixture, mix well. Add remaining ingredients; toss to coat. Serve immediately. Serves 10 (7/2 cup each). Roberta Dixon “Catfish Stew” 5 lbs catfish, dressed 3 Ibs red potatoes, diced 5 cups water 1/2 bacon, diced 2 lbs white onions, diced 6 eggs, hard boiled, diced and diced salt and pepper to taste 1 (4 oz) can pimento, drained 1 (6 oz) evaporated milk Fry fish using corn meal, milk and seasonings until fish flakes when poked with a fork. Fry bacon until crisp; remove from skillet and set aside. Fry potatoes and onions in bacon drippings until tender. Place fish in 5 cups of water in cast iron Dutch oven. Add bacon, potatoes, onions, eggs and pimentos. Simmer for 1 to 1 2 hours; adding water if needed. Add milk, stirring constantly, while seasoning with salt and pepper to taste. Harry and Betty Nunn Food for thought... appealing than tk preparing dinner f “Candle Club Delight” Select straight bananas for each serving. Place 1 or 2 pineapple rings on a ruffle of lettuce as a base for the candle. Insert half a banana in the center of the pineapple. Make a tiny hole at the top of the banana and insert a maraschino cherry as a flickering flame. Dribble a small amount of mayonnaise down the candle to look like melted wax. For the candle stick handle, tuck one end of a strip of orange peel at the base of the banana; curve other end and let rest near the edge of the pineapple. Serve cold. H. Elise Barton “Seven Layer Salad” 6 slices bacon, cooked and crumbled 1 1/2 cup shredded cheddar cheese 1 cup thinly sliced red onion rings 1 cup salad dressing or mayonnaise 1 10 oz pkg frozen peas, thawed and drained 4/2 cups shredded lettuce 2 cups shredded carrots Layer lettuce, carrots, onion and peas in 2-quart serving bowl. Spread salad dressing over peas, sealing to edge of bowl. Sprinkle with cheese, then crumbled bacon. Cover and chill several hours or overnight. Garnish with parsley, if desired. Serves 6-8. Roberta Dixon “Stuffed Chicken Salad Sandwiches” 1 (10 oz) can chunky breast of chicken, drained and shredded 8 dinner rolls 1/4 cup dried cranberries and chopped nuts 1/2 cup salad dressing 1/4 cup chopped celery and onions Mix all ingredients except rolls. Slice tops off rolls; scoop out center. Fill with chicken mixture, replace tops. Serves 4. (21) Ann Carpenter “Broccoli/Cauliflower Salad” Salad: 1 lb bacon, cooked and diced 4 cups shredded Mozzarella cheese Sauce: 2 cups salad dressing 1 cup sugar 4 large bunches broccoli 1 large head cauliflower 1 large purple onion, diced 1 tbsp vinegar Use only bit size tops of broccoli and cauliflower. before serving. Mix right Roberta Dixon “White and Wild Rice Salad” 1/2 cup white long-grain rice 3 tbsp balsamic vinegar 1/2 |b snow peas cut in half, 2 scallions, trimmed and sliced thin 1 large sweet red pepper, 1 tsp salt 1/2-inch dice size crosswise 1/4 tsp black pepper 1/4 cup apricot preserves cored, seeded and cut into 6 tbsp vegetable oil 1/o cup wild rice Crisp romaine is dressed with tangy mustard vinaigrette while apricot jam flavors a rice, snow pea and pepper salad. Cook wild rice following package directions. Drain and spread out on a baking sheet to cool. Note: While wild rice is cooling, cook white rice following the package directions. Spread out on a baking sheet to cool. Bring a medium-size saucepan of water to boil. Add snow peas and cook 3 minutes or until tender crisp. Drain and rinse under cold water. In a small bowl whisk together vinegar, salt and pepper. Gradually whiskin oil. Whisk in apricot preserves until mixture is smooth. Set aside. In a large bowl, gently combine wild and white rice, snow peas and red pepper. Add dressing and gently stir to coat. Sprinkle scallions on top and serve. Serves 2. Salad can be made ahead, cover and refrigerate up to 2 days serving at room temperature. (22) Roberta Dixon “Ann’s Potato Salad” 5 large boiled potatoes, chopped 1 tbsp onion salt 5 hard boiled eggs, diced 1/2 cup prepared mustard Dash of salt 2 small cans sliced olives, drained 1 tbsp celery salt 1 cup sweet pickle relish 1 cup white salad dressing Mix potatoes, olives, onion salt, celery salt and sweet pickle Toss in diced hard boiled eggs, prepared relish together. mustard, salad dressing, and a dash of salt. Blend in well and sprinkle on top with parsley flakes and paprika. Refrigerate 1 hour before serving. Ann Carpenter “Chicken and Tuna Salad” 14/2 cups cooked chicken breast, diced 14/2 cups canned tuna, drained Dash onion salt 1 small can sliced olives 1/2 cup shredded cheese Dash celery salt 4 boiled eggs, diced 1/2 cup chopped walnuts 2 cups salad dressing Mix diced chicken, tuna and all ingredients together in a large bowl. Refrigerate 1 hour and serve on a leafy green bed of Salad can also be used as sandwich filling with lettuce. croissant rolls. Ann Carpenter “Fruit Salad” 1 cup coconut 1 cup pineapple tidbits, drained 1 cup mandarin oranges, drained 1 cup sour cream 1 cup marshmallows, small Mix all ingredients together in a large bowl and refrigerate (preferably overnight). Serve cold. Modestine Carpenter (23) Food for thought... “Food is so primal lives, often the strangers turns then “Taco Salad” Mix: 1 can red beans, drained 1 can black beans, drained 1 can olives, drained 1 bag Nacho Cheese Doritos, crushed Grated cheese 1-2 heads lettuce, cut into pieces or shredded 11b seasoned hamburger, cooked Sauce: 1 cup ketchup 1 cup apple cider vinegar 1-2 tsp lemon juice Dash pepper 1 cup vegetable oil 2/3 cup sugar 2 tsp garlic salt Layer mix in a serving plate. Mix together sauce ingredients to taste and pour over salad greens, beans and Doritos. (24) Ross Miller NEW ZION BAPTIST CHURCH 2009 Shak'n & Bak n Cookbook A book of favorite recipes compiled by Members and Friends “We are servants of the wise and the unwise indebted to worship, educate, proclaim and minister this fellowship of Christian faith until it covers the earth.” Fund Raising Committee Lovey Hairston, Chairperson Trish Broadnax, Emma Brown, Ann Carpenter, Roberta Dixon, Berna Dean Holston, Harry Nunn, Sr., Tommie Tucker, LaSalle and Martha Turner, Dr. Bruce Davis, Sr., Senior Pastor Dedication We Jesus dedicate this book to our Lord Christ with whom all things and are Savior possible. This book is also dedicated to all the cooks. Expression of Appreciation The Fund Raising Committee wishes to express Our sincere appreciation and thanks to our church members, family and friends; who gave so generously of their time and energy in donating recipes, helped with the compiling and the selling or in any other way contributed to the publication of this wonderful cookbook. ee 3 oo New Zion Baptist Church “The Church Built by Faith” Dr. Bruce Davis, Sr., Senior Pastor Graciously opens our doors to you for all services: Sunday iiss snracias Wiel copes steseac ess cec.s 9:30 a.m. WV OS ee ices ees ak. 11:00 a.m. (Nursery provided for Sunday Services) Wednesday Prayer Gtaile Suds oiicccsiiccciagccds ks 12:00 Noon & PROSE & WOTSNID GORI 6 (Alternating Wednesdays) ak. 7:00 p.m. 7:00 p.m. “Love ye one another.” John 13:34 "Bless the hands of those who prepared this food and make us thankful for these and all blessings." --AMEN Words so softly spoken, usually before early daylight and before or after dark, echoed from the walls of almost every home from coast to coast. Families were generally larger in the early years than they are today, but everyone found a place around the table at mealtime. Food was not always in generous supply as it is today; but filling, nourishing and well prepared. The recipes we have compiled are treasured old family recipes, many are new, but each one reflects the love of good cooking that we wish to share. So please enjoy! LIST OF CONTRIBUTORS Lovey Hairston The Hairston Family Lillie Holman Hazel Jones Mary Bell Tucker Martha Turner Loraine Warwick Regina Washington Roberta Williams | Dale Griffin Tamara Larry Kim Maguire Ross Miller Dellene Miller Harry Sr. & Betty Nunn Karen Knight Palmer Mary Graham Shields David & Betty Smauldon Barbara Swapp ee Julia Alexander H. Elise Barton Dula Brock Ann Carpenter Modestine Carpenter Tommy Carter Dr. Bruce Davis, Sr. Sabrina Davis Roberta Dixon Table of Contents ANpetizers & BOVETARES ©. ..<c..ccnesssek-ccsvanssensecceenateneross 1 BG Fe eect ics vce Ue eee tats needcmmencsudeasscat 5 Soups, Stews, Salads & SAUCES ..........ccccecceeseneeteeeeees 13 Main Courses: Beef, Pork & Lamb....................0.c0000. 25 Main Courses: Seafood, Poultry, Pasta................629 & Casseroles Vegetables & Vegetarian Dishes ................seseeeeeeeees 41 Desserts, Pies, Cakes & COOKIES .............c.ccccereseeesees 45 Pai: ROCIRS i bose seiecs & Miscellaneous IV RR oh os s, 65 Recipe for a Happy Da Take a little dash of cold water, a little leaven of prayer, a little bit of sunshine go dissolved in morning air. Add to your meal some merriment, add thought for kith and kin, and then, asa prime ingredient, a plenty of work thrown in. Have a Happy Day! REP, Randi . al - a i 2 ee ne" woe” ‘reine SS eareoresitgv or” “nennvanatio® ¥ pera, pT, pRweI guar” POPS BOOP, i tome %, panko a Y LPO Re He OO SENSE, sett z rear, , ¥ TEN COMMANDMENTS FOR G . SEEAB \Q q o PEOPLE - There |is nothing | 0 ni asia cheerful SMILE ar reoOPLE- Sttakes 27 2 muscle .< : : to. smi there are usually three sides to a controversy; you 15, the other person’s and the right side. BE ALERT TO GIVE SERVICE — What counts a, ) is what we do for others. 10. | ADD TO THIS - A GOOD SENSE OF HUMOR, A BI \ OF PATIENCE PLUS A DASH OF HUMILITY AND YOU \BE REWARDED MANY FOLD. \ Copyright © 2009 All rights reserved. Reproduction in whole or in part without written permission from the publisher is prohibited. New Zion Baptist Church 2935 Lincoln Avenue Ogden, Utah 84401 801.392.2211 newzionut@aol.com s www.newzionut.com