aE i tat assed oie dA. CLEP EES SATE ET | {i | | CaM es RN AEE (oF rien dship 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 dedicate Jesus this book Christ to with whom all things our Lord and are This book is also dedicated to all the cooks. Savior possible. 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. 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 SUNAAY SCHOOL o......cceeccecececscecsseeceeecceceecccc 9:30 a.m. WOPSKIP SETVICE .......ccccsccsssesesessscecsseceeseeeeesee.e 11200 a.m. (Nursery provided for Sunday Services) Wednesday rayer & Bible Study ........cccccceceeseessseseseeeeeee.12:00 Noo n & 7:00 p.m. raise & Worship ServiCe .......ccccecceeccecee---5 7:00 p.m. (Alternating Wednesdays) “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 | Julia Alexander H. Elise Barton Dula Brock Ann Carpenter Tamara Larry _ Modestine Carpenter Tommy Carter Dr. Bruce Davis, Sr. Sabrina Davis Roberta Dixon Dale Griffin Lovey Hairston The Hairston Family Lillie Holman Hazel Jones Kim Maguire Ross Miller Dellene Miller Harry Sr. & Betty Nunn Karen Knight Palmer Mary Graham Shields David & Betty Smauldon Barbara Swapp Mary Bell Tucker Martha Turner Loraine Warwick Regina Washington Roberta Williams | | | | | Table of Contents Appetizers & B@Verages ........ccccccceecessessccceeceesceeseseeess 1 Bread G& MUTFINS. oie... ccacetsonpsatscceccsacssscavcedatcccescesac’ 5 Soups, Stews, Salads & SAUCES ......... cece cecccessccceeees. 13 Main Courses: Beef, Pork & Lamb...........ccccceecceceeeeee 25 Main Courses: Seafood, Poultry, Pasta... 29 & Casseroles Vegetables & Vegetarian Dishes ..........c.ccceceseeeeeees 41 Desserts, Pies, Cakes & Cookies .0.........cceeccccccccceeees 45 African; RECIDGS 3255.62.00 hig & Miscellaneous ee Se ek 65 Recipe for a Happy Da ake 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 som merriment, add thought for kith and kin, and then, as a prime ingredient, a plenty of work thrown in. Have a Happy Day! SPEAK TO PEOPLE- There is nothing sc word or greeting. is what we do for others. ADD TO THIS - A GOOD SENSE OF HUMOR OF PATIENCE PLUS A DASH OF HUMILITY A 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 ~~ www.newzionut.com ee any man is thirsty, let him come to Me and vink. ohn (:5/ LU L L \ “Deviled Eggs” 12 eggs (dozen) 2 tsp yellow mustard Salt and pepper to taste 2 tsp sweet relish 4 tbsp mayo (add more if desired) paprika for light dusting Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and cool in refrigerator. Remove shell from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish, salt, and pepper to the yolks. Mash together with a fork until creamy and smooth. Using a large re-sealable plastic bag, fill the bag with egg mixture; cut bottom corner of bag with scissors; squeeze the yolk mixture evenly back into each egg, enough to fill whites completely. Dust with paprika. Refrigerate. Serve cold. Tip: In lieu of placing the yolk mixture in a plastic bag; a tablespoon can be used with the same affect. Betty Smauldon “Quick and Easy Appetizers” 144 cup chopped onions and celery 1/74 cup Sliced olives (optional) 1/4 cup salad dressing 1 (10 oz.) can chicken breast drained, shredded Mix all ingredients together. Spoon 1 tbsp. chicken mixture onto crackers any variety. Top with shredded cheese any variety. melted. Bake at 350° for 10-15 minutes Prepare in 5 minutes and enjoy. or until cheese is Ann Carpenter Nutrition for your spirit... aot Mix alittle love and adven Witness the miracles perfon ned. made ~ not born. (1) Dish ; “Texas Caviar” 2 cans black-eyed peas, drained 4 green peppers, chopped 2 tomatoes, seeded and chopped 1 jalapeno pepper, chopped 1/2 c Bermuda onions, chopped 1 bottle Italian Dressing 2 garlic cloves, minced 4 green onions, chopped 2c fresh parsley, chopped Combine all ingredients, cover and marinate at least 2 hours in refrigerator (over night preferred). Drain and serve with crackers or sour dough toasted rounds. Mary Graham Shields “Smith’s Clam Dip” 2 1/2 packages Original Cream Cheese 3 cans minced clams (save clam juice) 1/4 tsp garlic salt or powder 1 small onion (to taste) With electric beaters, cream to soften cream cheese and part of clam juice. Add enough clam juice for “dip” consistency. Stir in garlic salt or powder and grated onion. Refrigerate overnight. When ready to serve, add a sprig of parsley in the center for garnishment (if desired). Serve with crinkle potato chips. H. Elise Barton “Golden Glow Summer Punch” ~ 1can (6 oz) frozen lemonade concentrate, thawed 1 can (6 oz.) frozen orange concentrate, thawed 1 can (6 oz.) frozen tangerine juice concentrate, thawed 2 cups water 2 bottles (28 oz. each) ginger ale, and chilled ice cubes In a punch bowl or large pitcher, combine all Juice concentrates and water, blend well. Just before serving, add ginger ale and ice cubes. (2) Ann Carpenter | “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 oz) bean dip 1 pkg (1! 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 1/2 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 1/2 tbsp onion, grated 6 tbsp sour cream 1 (7 oz) can crab meat Dash of salt 1 tsp lemon juice '/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) “Tam the bread of life: he that cometh to me 99 Sohn 6.350 Tene shall never hunger. #8 nT) 82 8 “Dinner Potato Rolls” 1 heaping cup shortening 1 heaping cup mashed potatoes 2 cups of scalding milk 2 packages of yeast 1 cup sugar 1/2 tsp of salt 4 eggs 6-7 cups flour 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. ~ a8 Follow package directions of preparing yeast and set aside. _ Grease a bowl and put dough in the bowl and let rise for an hour and double in size. ly 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 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 | fl 1/2 cup cheddar cheese, shredded (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 brown sugar 1 cup salad oil 1/4 tsp baking powder 3 cups flour 3 tsp cinnamon 2 shredded zucchini '/2 cup nuts (opt.) 4 tbsp sugar 1 beaten egg 3 tsp vanilla 1 tsp salt 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 1/2 cups water 14/2 cups milk or 2 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) = “Lemon Bread” 1 /2 cups sifted flour 3 tbsp margarine 1 cup sugar 1/2 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 350° 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 34 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 crusty biscuits). greased pan. biscuits. for fluffy biscuits or 1/-inch Cut with floured cutter. Bake 450° for 13-15 minutes. for thin, Put biscuits in Makes 12-15 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/. tsp baking powder 1/2 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 14-inch for crusty thin biscuits). Cut with floured cutter. Put biscuits in greased pan. Bake 450 degrees for 13-15 minutes. *Lard is the rendered substituted. fat from Makes 12-15 biscuits. a hog. Shortening may be Ann Carpenter “Hush Puppies” 2 cups yellow cornmeal 2 tbsp sugar 4 Y2 tbsp butter 1/3 cup green onions (minced) 1 tbsp hot green peppers 1/2 cup flour 1 1/2 tsp salt 1/3 cup parsley (minced) 1/4 cup chopped onion (minced) 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 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. (8) Ann Carpenter “Homemade Banana 2 cups buttermilk 1 tsp pure vanilla extract 1 1/2 tsp baking powder 1 pinch salt 1/2 cup pecans, finely and Pecan Pancakes” 3 eggs 2 cups all-purpose flour 1 tsp baking soda 4 tbsp sugar 1/2 stick unsalted butter, melted ground (not chopped) 3 bananas, peeled & sliced into 1/4 -inch circles (optional) Preheat the oven to 200°. In a large mixing bowl 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 Sprinkle with confectioner's sugar and candied pecans. syrup. 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 cup oil 1 tsp vanilla 1 tsp 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 ¥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” 1/2 cup butter or margarine (softened) '/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 1/2 cup warm water 1/2 cup sugar 1/2 cup shortening 1 cup water 14/2 tsp of salt 3 beaten eggs. 4 ¥2 cups flour Dissolve yeast in 2 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 '/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... LOVE: A word properly “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 itn a small bowl 2 eggs 1 cup of honey 1 cup milk Blend the wet ingredients into the dry ingredients and add a 1/o 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 1/4 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 _EEOeOr7WmnWO “And God said, Let the earth bring forth syrass, the herb yielding seed, and fruit tree yielding fruit after his kind. Genesis 1:1] “Country Gravies” Brown Flour Gravy — Heat 2 tablespoons fat in skillet. Add 3 tablespoons flour, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir until mixture is dark brown. Add 112 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 chopped minutes. giblets. giblets. Stir until Season with smooth salt and and thickened. pepper. Add Simmer 5 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 4 cup cold water and simmer 1 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 2 tablespoons flour, 2 teaspoon salt and 1/4 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” 1/2 cup raisins 8 slices fried bacon, crumbled Dressing: 1 cup Mayonnaise 2 tbsp sugar 2 tbsp white vinegar : Fi Ingredients: 3 heads of broccoli, chopped 1/2 cup sunflower seeds 1/2 cup chopped onion until smooth. cold. Add to salad. Stir and refrigerate 2 hours. r Plump raisins in warm water, drain well. Combine ingredients in serving dish. Whip ingredients for dressing in small bowl Serve Mary Graham Shields 4 “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” Add fresh, sliced strawberries (drained mandarin orange slices Ny Fresh, crisp, washed baby spinach with stems cut off, drain. 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. 4 H. Elise Barton , (14) “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 to taste with up chicken, pepper, garlic refrigerator. wash, powder season and marinate 4 seasoned hours in salt, the 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. q ] y Regina Washington - Food for thought... “Mom’s Rice Chop Suey” 1 lb hamburger 1 can cream of mushroom 1 cup celery, chopped 1 cup onion or cream of celery or cream of 1can water chicken soup 1 cup green peppers, chopped (optional) — 1 cup uncooked rice 1 can chicken rice soup 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 2 cans (15 0z) white, navy or cannelloni beans) 11/4 cups diced cooked turkey 3 cups low-fat, low-sodium chicken broth 3 carrots, diced 3 celery stalks, sliced 2 tsp paprika 1 tsp fresh thyme, minced Fresh ground pepper and Salt to taste 1 medium onion, minced Heat oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes. Add carrots and sauté for additional simmer for 20 minutes. Serves 6. 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 (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 lettuce with carrots, red cabbage 1 cup canned kernel or 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 i= | | “Antipasti Salad” 12 oz. package Rainbow Rotini Pasta 1 cup (4 oz.) cubed mozzarella cheese 2 1/2 cups small broccoli florets | 1/2 cup red or green bell pepper strips (optional) 3/4 cups (3 oz.) pepperoni, halved & thinly sliced 1/3 cup red onion, thinly sliced | as i | 3/4 cup bottled Italian Dressing i 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 ; = 1 2 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 4/2. cups corn 1 1/2 cups field peas 6 pods okra (chopped) 3 medium potatoes (diced) r" aie Sa e eo ——— —— = “Vegetable Soup” 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% 0z.) taco seasoning mix 1/74 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 2 tbsp Grey Poupon Dijon Mustard 1/o fresh basil, chopped slightly 1 cup grape tomatoes, halved trimmed cut into 1-inch length (about 2 cups) and cooked 4 medium ears of corn, cooked _—‘2 Ib green beans, 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 (1/2 cup each). Roberta Dixon “Catfish Stew” 5 lbs catfish, dressed 3 lbs red potatoes, diced 4 1/2 bacon, diced 2 lbs white onions, diced 5 cups water 6 eggs, hard boiled, diced and diced salt and pepper to taste 1 (4 0z) 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 constantly, while seasoning with salt and pepper to taste. Harry and Betty Nunn Food for thought... “There is no. sight on. earth more appealing than theos of a pee or woman “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 Y/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, crosswise 1 tsp salt 1/4 tsp black pepper 1/4 cup apricot preserves 2 scallions, trimmed and sliced thin 1 large sweet red pepper, cored, seeded and cut into 1/2-inch dice size 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 | fl i “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 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 “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 4/2 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 such mere an essential sharing, of part of our recipes with strangers turns them into good friends. “Taco Salad” Mix: 1 can red beans, drained 1 can black beans, drained Grated cheese 1-2 heads lettuce, cut into 1 can olives, drained 1 bag Nacho Cheese Doritos, crushed pieces or shredded 1 lb 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 “And they, continuing accord inthe temple,and from house daily with breaking one bread to house, did eat their meat wit dladness and singleness of heart. Acts 2:40 “Spareribs” 2 lbs pork spareribs 1 tbsp paprika 1 tsp salt 1 tsp dry mustard 1/4 tsp chili powder 1/8 tsp cayenne pepper 2 tbsp brown sugar 14 cup vinegar 1 cup tomato juice Y4 cup ketchup 1/2 cup water 14 cup butter Brown spareribs in butter. Add rest of ingredients and cook together until mixture boils then simmer for 10 minutes. Place spareribs in a baking dish, pour sauce over them and bake 1 1 hours at 350°: Martha Turner “Home Style Pizza” Crust Ingredients 1 pkg (1/2 tbsp) Yeast 2 tbsp sugar 1 1 tsp salt 3 2 cups flour 1 cup lukewarm water Dissolve yeast in lukewarm water. Add sugar and salt. Gradually beat in 2 cups of flour and mix well. Add in the remaining 1 ¥2 cups of flour. Knead about 10 minutes. Place in greased bowl and let rise until double in bulk (1 hour). Punch dough and let rest 10 minutes. Make crust for two pizzas. Sauce Ingredients 1 can tomato sauce 1/4 tsp salt 1 tsp oregano garlic and onion salt (to taste) Combine all ingredients and mix well. Spread sauce mixture over pizza crusts. Add 11 lbs of Mozzarella cheese, mushrooms, sausage (precook fat out), and pepperoni. Cook for about 10 minutes in hot oven at 475°. (25) Ross Miller “Down ilb Home Jimmy Dean Hot Sausage 2 large cans kidney beans 1 green bell pepper, chopped 2 or 3 diced Mexican or Anaheim peppers (if desired) 1 diced onion 1 pkg Chili mix =-_ Chilt” 4 Bar S link sausages 2 diced jalapeno peppers 1 red bell pepper, chopped 1small clove of garlic 1 can tomato paste 1 can diced tomatoes Sauté hot and link sausages, all variety of peppers, garlic and onion in butter in a large skillet until tender. Add kidney beans, tomato paste and diced tomatoes. Stir in chili mix following cooking instructions on the package. Simmer for 25-30 minutes. Dale Griffin “Beef Stroganoff’ 1/2 cup flour 1 tsp salt 1/4 tsp pepper 1 lb sirloin tip steak (cut in strips) 1/2 onion (finely chopped 1/4 cup oil or fat Parsley (sprinkle for garnish 1 can condensed cream of mushroom soup 1 can (8 oz.) sliced mushrooms (drained) 1 cup sour cream 2 — 4 cups rice (cooked) Paprika (to taste) Combine flour, salt, pepper, meat strips with flour and mix. Brown meat and seasonings in hot oil or fat in a large frying pan. Add onion and cook until clear. Drain off excess oil/fat. Add soup and mushrooms. Simmer (covered) for 10-15 minutes. Blend in sour cream and remove from heat. Serve over cooked rice. Sprinkle with paprika and garnish with parsley. (26) Martha Turner “Skillet Barbeque” 1 lb of ground beef 1/2 cup catsup 1 tbsp vinegar 1 tsp Worcestershire sauce 1/4 tsp celery salt 1 medium onion, chopped 1/2 cup chili sauce 1 tsp prepared mustard Yo cup sugar 8 hamburger buns, split In a large skillet, cook ground beef and onion until meat is brown and onion is tender; drain thoroughly. Stir in catsup, chili sauce, vinegar, mustard, Worcestershire sauce, sugar and celery salt. Simmer, uncovered, for 15 minutes. hamburger buns. Makes 8 sandwiches. Spoon into Ann Carpenter “Jerk Chicken Skewers” 1 envelope Good Seasons Italian Salad Dressing Mix 1tsp each: groundcinnamon and ground thyme 1 1/2 boneless, skinless 2 tbsp each: vegetable oil, brown sugar, and soy sauce 1/2 tsp ground red pepper 3 red or green bell peppers cut into 1 1/2 inch pieces into chunks 1 fresh pineapple, cut into 1 2 inch chunks water chicken breast halves, cut 12 wooden skewers, soaked in Preheat grill to medium-high heat. Mix salad dressing mix, brown sugar, oil, soy sauce, cinnamon, thyme and ground red pepper until well blended. Pour into large re-sealable plastic bag. Add chicken; seal bag. Turn bag over several times to coat chicken evenly. Refrigerate 30 minutes to marinate. Drain and discard marinade. Thread chicken onto skewers, alternating with bell peppers and pineapple. Place on grill grate or rack of broiler pan. Grill 15 minutes or until chicken is cooked through, turning frequently. Makes 6 servings, 2 skewers each. (27) Roberta Dixon “Polynesian Spareribs” 1 tbsp all purpose flour 1 large oven browning bag 4 lbs country-style spareribs, cut into serving size pieces 1 medium onion, sliced and separated into rings 1/2 cup reduced-sodium soy sauce Y2 cup cider vinegar Y/2 cup pineapple juice 1/2 cup sugar 1 tbsp oyster sauce (optional) 1 garlic clove, minced 1/4 tsp ground ginger or 1 tsp grated fresh ginger 'f4 tsp ground cloves Preheat oven to 350°. Place flour in oven browning bag. Close bag and shake to coat inside thoroughly. Add ribs and seal bag.. Bake 1 2 hours, following bag instructions. Combine remaining ingredients in a medium saucepan. Bring to a boil over mediumhigh heat. Reduce heat; simmer for 10 minutes. When spareribs are done, open bag and drain fat. Carefully pour sauce over ribs and secure bag. Bake 30 minutes to 1 hour longer, until ribs are tender. Serves 4. Hazel Jones “Barbequed Spareribs” 2 lbs pork spareribs, boneless are best 'f4 cup butter 1 cup ketchup 1/4 cup brown sugar, packed 1 tbsp vinegar 1 tbsp mustard 1/8 tsp pepper 1/8 tsp chili powder 2 tbsp oil garlic powder (dash) 2 tbsp Worcestershire sauce Melt butter in a saucepan. together until mixture boils. red pepper (dash) Add rest of ingredients and cook Take off heat. baking dish and pour sauce over. Put spareribs in a Bake 2 hours at 350°. (28) Martha Turner “And had rained down manna upon them to eat, and had given them of the corn of heaven. 99 Psalm 78:24 “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 1/2 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 3 eggs beaten 1 cup Asiago cheese, grated 1/2 tsp salt 1/2 cup sour cream 1/2 tsp black pepper (optional) Preheat oven to 350°. 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 Sl, | “Butter-Broiled Chicken” ~ tbsp butter or margarine, nelted /4 tsp dried oregano, crushed | 8-10 chicken legs or thighs Dash of garlic powder Dash of paprika 1/4 tsp seasoning salt 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-Fagioli” 1 lb ground beef or turkey 1 tbsp dried onion flakes 1-2 cloves garlic, crushed 1 (8 oz) can tomato sauce 1 (14 0z) can kidney beans 1 (14 oz) can black beans Parmesan cheese 2 tbsp beef bouillon 1 tsp Italian seasoning 2 1/2 cups of water 2 (14 oz) cans Cajun style tomatoes 3/4 cup small elbow macaroni 1 grated carrot for garnish Salt and pepper to taste Brown meat, onion flakes and garlic: drain. seasonings and bouillon. Simmer 15 minutes. beans; simmer for 30 minutes. Add macaroni more minutes. Salt and pepper to taste. carrots and Parmesan cheese if desired. Add tomatoes, Add water and and simmer 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 youll never use J 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” 1 (8 oz) can Campbell’s cream of 2 large skinless chicken chicken & mushroom soup breasts, cubed 1 cup sour cream 1/2 cup water 1 medium onion, chopped 1 tsp seasoned pepper 1/2 medium green pepper, 2 tsp dried Italian chopped seasonings 1 tsp dried garlic & parsley 3 tbsp cooking oil seasoning Salt to taste 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 oz) 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). Mango salsa. Serves 4. Serve with 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 1/2 tsp salt ~ 2 slices bread, cubed 6 eggs 2 cups milk 1 tsp dry mustard 1cup cheese, grated 1 onion , diced 1 red pepper, diced 1 green pepper, 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 todointhe 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) taste Cornstarch Butter or margarine Milk (2%, half-half, or 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 “BernaDean’s Chicken” 6 to 8 chicken breast halves 1 cup flour 1 cup sour cream 1 tbsp seasoning salt 1 2 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 cheese and back for another 5 minutes. Note: You can substitute a mixture seasoning salt. Enjoy! of salt, pepper and paprika BernaDean for the Holston “Chicken Casserole” 6 chicken breasts 1/3 cup sherry or 1/7. lb mushrooms, sliced chicken broth 1 can cream of mushroom soup 2 cups (16 oz) sour cream 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 ee — “Corn Pudding” 2 cups fresh whole kernel corn 2 tbsp flour 2 tsp salt 1 tsp sugar (white granulated) _ 1 cup milk 2tbsp butter 3 eggs Pepper to taste Combine corn, 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% cup rice, uncooked 1cancream of mushroom soup 1/2 chicken (cooked and removed from bones) 1 tsp Accent 1/o pkg onion soup mix — 1cup water 1 cup chicken gumbo soup 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 1/2 hours. Martha Turner “Classic Fried Catfish” 3/4 cups yellow cornmeal 2 tsp salt 4 Catfish, fillets or whole 1/4 cup flour 1 tsp cayenne pepper 1/4 tsp garlic powder Vegetable oil : 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 1/2 cups water 3 tbsp butter or margarine 1 tsp dried parsley flakes 1/2 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 1/2 white onion, chopped Chopped parsley (to 1 lb frozen shrimp (tails removed & precooked) 2 garlic cloves, minced 1 tbsp fresh oregano or 2 tsp desired amount) dried taste) Salt (to taste) broth Paprika Fresh ground pepper (to 1/2 cup white wine or chicken Defrost shrimp according to reeommended 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 1large onion, chopped 8 0z mushrooms, sliced 6 oz water 4 oz butter Saute 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 4 eggs, beaten 3 cups cooked rice 1 cup cooked shrimp, halved 2 tsp sugar 1 cup frozen peas, thawed 1/2 tsp salt 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. stir until heated through. (38) Add egg strips; cook and Ann Carpenter The Garden of Daily Living PLANT THREE ROWS 1. Peace of mind 2. Peace of heart 3. Peace of soul OF PEAS: PLANT FOUR ROWS OF SQUASH: 1. Squash gossip 2. Squash indifference 3. Squash grumbling 4. Squash selfishness PLANT FOUR ROWS OF LETTUCE: 1. Lettuce be faithful a Lettuce be kind 3. Lettuce be patient 4. Lettuce really love one another hi (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) Food for thought... “When baking, follow directions. When cooking, go by your own taste. “Roasted Potato Medley” 2 sweet potatoes 8 new potatoes 1 tsp dried tarragon 4 Yukon gold potatoes 174 cup plus 2 tbsp olive oil 1/8 tsp salt 1/8 tsp black pepper Preheat oven to 425°. Peel and cube sweet potatoes and Yukon gold potatoes. Scrub the new potatoes and cut into cubes. Place the potatoes in a large saucepan. Add enough lightly salted water to cover the potatoes. Bring to a boil and cook the potatoes for 3 minutes. Drain thoroughly. Spread the potatoes in a single layer on a large nonstick baking sheet. Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper. Roast the potatoes until browned and crisp, about 23 minutes. Serve immediately. Great Ideas: For extra flavor, cook 4 whole leeks in boiling water 7-10 minutes until just tender. Drain and chop, add to potatoes when placing in large saucepan. Instead of tarragon, you can use 1 tsp each dried thyme and dried rosemary. Serving Suggestion: roast chicken or pork. the meal. This dish is the perfect compliment to Serve with Caesar salad to round out (41) Roberta Dixon ’ “Vegetable Dish” 2 (16 oz.) cans green beans 2 (16 oz.) cans, small whole onions 2 (2 1 oz.) jars of mushrooms 2 (16 0z.) cans potatoes Paprika (to taste) ~ 1/2 tsp salt 1head cauliflower, broken into flowerets 2 (6 oz.) cans small carrot pleces 1/2 tsp pepper Cheese sauce (see below) Drain all vegetables and combine in a buttered 9 x 13 x 2 inch baking dish. Stir in cheese sauce and sprinkle paprika. Bake at 350° oven for one hour. Serves 6. top with Cheese Sauce 4 tbsp butter 4 tbsp flour 2 cups milk 1 tsp salt 1/4 tsp pepper 1/o lb. cheddar cheese Melt butter in saucepan. Add flour, salt and pepper. Gradually stir in milk. Simmer 2 to 3 minutes or until thickened. Add cheese, stirring to melt. Blend thoroughly. Ann Carpenter “Pickled Beets” 2 cups sugar 2 cups water 2 cups vinegar 1 tsp cloves 1 tsp allspice 1 tbsp cinnamon 2 (16 oz.) cans beets Pour liquid over beets and bottle. Ross Miller (42) in Boil beets for 10 minutes. “Seasoned Italian Green Beans” 1 pkg (9 oz) frozen Italian green beans, cooked 1/4 tsp crushed dried oregano 2 tbsp regular onion soup mix : —_1 tbsp chopped pimiento Cook beans adding dry onion soup mix and oregano to water. Drain and stir in pimiento. Makes 4 servings. Ann Carpenter “Broccoli Sauté” Yo of a 16 oz. pkg. loose-pack frozen cut broccoli 2 green onions, sliced 1/2 tsp sugar 1 stalk celery, sliced 2 tbsp butter or margarine 1/4 tsp salt In a large skillet, cook and stir broccoli, celery and green onion in hot butter over medium high heat about 8 minutes or until tender-crisp. Stir in sugar and salt. Ann Carpenter “Mixed Old Country Greens” 2 bunches mustard greens or kale Pepper to taste (optional) 2 bunches turnip greens Salt to taste (optional) Rinse greens well, remove stems. In large pot of boiling water, cook greens rapidly, cover over medium heat for about 25 minutes or until tender. Serve with some of the pot liquor. If desired, cut greens in pan with a sharp knife and kitchen fork before serving. Note: If desired, add 2 tbsp of lean cooked ham and/or Canadian bacon to greens before serving. (44) Ann Carpenter FD “Go your way, eat the fat and drink the sweet and send portions unto them : ss whom nothing is prepared. 99 Nehemiah 8:10 “Cream Cheese Pound Cake” 3 cups cake flour 3 sticks salted butter, softened 1 tsp vanilla extract 1 (8 oz) pkg cream cheese, softened 3 cups sugar 6 eggs 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 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” 4/2 cup dry milk 2 cups water 2 eggs 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 clean when baking. done. at 350°. 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 1/2 box yellow or white cake mix 3 tbsp flour Dash of salt 1 stick butter, melted 1 tsp cinnamon 1/ cup nuts, chopped (optional) 3/4 tsp cream of tartar Peel and cut zucchini lengthwise, strip out seeds, cut in 2 slices, cook in boiling water until tender. water for 5 minutes. inch Drain and cool in cold Drain, add sugar, flour, salt, cinnamon, lemon Stir well and add juice and cream of tartar in mixing bowl. pineapple and juice; mix well. Do not beat! Pour into greased Sprinkle dry cake mix over the top 13 x 9 inch baking dish. (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 “K ey Lime Pieey og 6 egg yolks 19-inch baked pie shell 1/2 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 cup sugar 1/4 cup molasses 1/2 tsp salt 1/o tsp allspice 1 ¥Y2 tsp baking soda 1 egg 1 tsp cinnamon 1/2 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 1 (20 oz) can crushed pineapple 1 (6 oz) pkg instant vanilla pudding Flaked coconut (optional) 2 cups whipped topping 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 3 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 Y2 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 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) 1/2 cup granulated sugar 1 egg 1 tsp vanilla 1 1/2 cups all purpose flour 1 14 cups butter or margarine “4 cup brown sugar, firmly packed 1 tsp cinnamon (optional) 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 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 oz) pkg instant vanilla pudding 1 (11 oz) can mandarin oranges, undrained 1/o cup vegetable oil 1 (8 oz) can crushed pineapple, undrained 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. 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 1/2 tsp cloves 1/2 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 9-inch pie crust shells Peel potatoes marshmallows. and mash well. 2 cup butter (softened) 4eggs 1/2 tsp salt 1/4 tsp cloves 15 marshmallows (optional) Blend all ingredients Pour into pie crust shells. Bake except at 350° until firm. Remove from oven and top with marshmallows. marshmallows form light crust. Makes 2 pies. Bake until Ann Carpenter “Prize Cookies” 1 cup shortening 1/2 tsp salt 1 1/2 cups sugar 3 eggs 3 cups all purpose flour 1 tsp baking soda 11/3 cups (one half of a 28 oz jar) ready-to-use “none such” 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 % 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 “/4 cups brown sugar 3 tbsp milk 2 cups flour 1/2 tsp salt 2 (11 0z) 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. “Chocolate Spice Cake” 4 (1 0z) 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 ¥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 | l 2 egg whites i 1/2 cup water 1 1 cups sugar 1 1/2 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 2 cups cake flour 1/4 tsp salt 1 14 cups sugar 3/4 cup milk 1 % tsp vanilla flavor 2 1/2 tsp baking powder 3/4 cup butter 8 egg yokes 1 14 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 1/74 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 resome than lth jot drinking if God had not mace them a pletsnre as well asa necessity. (55) “Cowboy Cookies” 2 1 cups white sugar 2 14 cups brown sugar 2 1/4 cups margarine 4 2 cups flour 2 174 tsp baking soda 2 1/2 cups oatmeal (old 5 eggs 2 1 tsp vanilla extract 1 2 tsp salt 1 (12 oz) pkg chocolate chips fashion) | : 1 cup nuts, chopped (pecans or any type you like) i 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 i on greased cookie sheets for 12-14 minutes at 350°. Makes about 9 dozen cookies for those hungry cowboys and cowgirls! Tommy Carter il “Mock Mexican Fried Ice Cream” 1/2 cup butter, melted 1 cup shredded coconut 2 cups sugar 1 cup Rice Krispies cereal 11/4 cup almonds, sliced 1/3 cup brown sugar 1/2 gallon vanilla ice cream Y/2 cup butter, melted (for 1/4 - Y2 cup cocoa (to taste) 1 (12 0z) can evaporated milk sauce) Combine 2 melted butter, HM 2 tsp vanilla 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 72 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 i r " “Surprise Cracker Pie” 26 saltine soda crackers 2 cups sugar 1s stick butter Pastry for two 9-inch ple 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. servings. Enjoy! Can be served hot or cold. Makes 6-8 Tommy Carter “Pecan Butter Balls” 1 cup butter, softened 1/2 tsp vanilla 1/2 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 “Mom’s Sour Cream Pound Cake” i lS OS 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. Ee 1 1/2 tsp rum extract 3 cups cake flour YY tsp salt 1 cup sour cream 1/4 tsp baking soda ————— 1 1% cups butter 3 cups sugar 6 eggs 1 1/2 tsp vanilla extract 7 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 BP Be Be Maraschino cherries 1 cup brown sugar 1 box yellow or pineapple flavored cake mix BSP 1 cup butter 1 (20 oz) can pineapple, sliced 3B3eeBe “Pineapple Upside-Down Cake” BF FEE Roberta Dixon “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 ™% 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 egg 1 tsp vanilla Ye tsp salt 1/2 cup butter 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 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 1/o cup milk II 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 i “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 ert sugar 1 cup white sugar 1/9 i Abia on 2 cups tlour 2 eggs, beaten 2 tsp baking soda 1/2 tsp cinnamon Pinch of salt 2 tsp baking soda 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 4 tsp cinnamon 2 tsp nutmeg 1 1/3 cup shortening - 4 cups apple sauce 2 tsp vanilla 3 tsp baking soda 1 tsp cloves 2 tsp salt 1 lb raisins (in hot water) 1 tub fruit mix Nuts & Maraschino cherries i 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 1 unbaked 9-inch pastry shell 2 tbsp all purpose flour 2/3 cups buttermilk 1/2 cup butter or margarine, melted 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. Bake at 350° for 45 minutes or until set. Cool in on a wire rack. Pie is done when it is gently shaken and there is a slight jiggle. (62) Dula Brock | “Buttermilk Pie” 1 can coconut 2 cups sugar 2/3 cups buttermilk 3 eggs 1s cup black walnuts, chopped 3 tbsp flour 1 tsp vanilla 1 stick butter 1 8-inch pie shell 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 1/2 cup brown sugar 2 Yo 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 a B ovey 9 S Pecan Piege 3 eggs, slightly beaten 1/2 cup dark Karo syrup 1/2 tsp vanilla Dash of salt 1/o sugar 2 tbsp melted butter 1 Y2 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 2 cups flour 2 cups sugar 4 eggs, beaten 1 1/2 cups cooking oil 2 tsp cinnamon 2 tsp baking soda _ 1/2 tsp ginger 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 bow] 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. Spread on cooled cake and sprinkle with finely chopped nuts. Julia Alexander “Ugly Duckling Cake” 1 pkg yellow cake mix 2 1/3 cups Bakers Angel Flake coconut 1 (16 oz) can fruit cocktail 1/> cup brown sugar, firmly packed 1/2 cup granulated sugar 1/o cup butter or margarine 1/2 cup evaporated milk 2 eggs (64) Lovey Hairston i, -$§|§#=£» tite 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. Serve warm or cool. nto | | | ood is our common ground, a universa experience. Sharing food with another human being is an intimate act that should not be indulged in lightly. is All recipes in this categ rory were contributed by Dr. Bruce Davis, Sr. “Buttermilk Biscuits” 4 tsp baking powder 2 cups all purpose flour 2/3 cups shortening 1/2 tsp salt 3/4 cup buttermilk Preheat oven to 425°. In large bowl combine flour, baking dough onto lightly powder, and salt. Cut in shortening until crumbly. Stir in buttermilk just until moistened. floured 1 minute. surface; knead until Turn smooth, or approximately 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 1/74 cup sugar 1 tbsp baking powder 2 eggs, slightly beaten 1/2 tsp salt 1 cup whipping cream 1/74 cup vegetable oil 1/4 cup honey In medium bowl, stir together flour, cornmeal, sugar, baking powder, and _ salt. Stir in remaining ingredients just until moistened. 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 thy self. “Berry Teacakes” 1 cup sugar 1 1/2 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” 2 tsp turmeric 4 tsp cayenne 2 cloves 1/4 cup oil 12 medium sized okra 2 heaping tsp curry powder 2 tsp salt 4 tbsp lemon juice 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 Endurance pierces marble. “Pepper Chicken” 2 tbsp cayenne pepper Peanut oil 8 tomatoes, peeled and sliced Salt and pepper to taste 2 onions, sliced 1 lb chicken parts 2 tbsp tomato paste 1/2 tsp thyme 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 11/2 fresh fish fillets 2 large onions 6-7 tomatoes, and mashed peeled, seeded 2-4 chili peppers, mashed or 1/> to 1 tbsp dried crushed red pepper 1 whole chicken, cut into parts Salt to taste 174 - Yo cup oil 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) “Blue Ribbon Apple Pie” Crust: 2 cups all purpose flour 1/4 tsp salt 1/4 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 sugar 1/2 tsp cinnamon 1 tbsp butter or margarine 1/2 cup whipping cream 1/4 cup all purpose flour 6 cups tart cooking apples, peeled, cored, sliced 1/-inch thick 1/o tsp nutmeg In large bow] 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) “Akara” 1 medium onion 9 (1-lb) cans black-eyed peas Salt to taste 1 tsp cayenne Palm or peanut oil 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 ) until brown. and fry evenly Food for thought... “When eating a meal with family and friends it's 9 more than a meal, it s an occasion. (69) 99 wae eighths 2 tbsp butter or margarine 1 cup frozen whole kernel 1/4 tsp pepper corn 14//2 oz can stewed tomatoes 1/4 tsp celery seed 1 (10 oz) 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 a into 1-inch pieces ial 1 medium onion, cut into re 4 slices thick-sliced bacon, cut samme Lima Beans and Bacon” q “Southern 1% cup butter or margarine 4 cups torn fresh spinach* 2 tbsp grated Parmesan cheese _—‘2 tsp salt 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 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 (40 oz) package frozen chopped spinach, thawed and drained; can be substituted for 4 cups of torn fresh spinach. (70) ' over medium , 2 cups cooked black-eyed peas 1 cup cooked long grain rice 4 slices bacon, cut into 1-inch pieces 1 cup (4 0z) shredded cheddar cheese : “Southern Styled Black-Eyed Peas and Rice” 4 1 beans are tender (8 to 10 minutes). 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, stirring of mixture dropped into ice thermometer reaches 305 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) “Strawberry Divinity” 3 cups sugar | 3/4 cup water 3/4 cup light corn syrup 1 (3 0z) package strawberry gelatin 1 cup pecans, chopped 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. 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) anhlUmEaBaelCUC 11/2 cups sugar 4 eggs 1 tsp nutmeg 4 tsp baking powder ElUCU OUD “Teacakes” - “Roasted Pecan Clusters” 3 tbsp butter or margarine 12 (1 oz) squares of chocolate 3 cups pecan pieces 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 sugar 1/8 tsp salt 1 tsp vanilla extract 2 cups salad dressing f 1 cup pecan pieces 1/2 cup light corn syrup 1 tbsp butter or margarine 1 tsp baking soda 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. = z Line 15 x 10 x 1-inch jellyroll pan with aluminum foil. Butter foil and set pan aside. Stir in butter, vanilla extract, and soda. Pour mixture into prepared jellyroll pan, spreading thinly. completely and then break into pieces. P (73) Allow to cool The soul has no price. No darkness like ignorance. “But thou shalt havea perfect and just eight, a perfect and just measure shalt thou have. 9 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 putting into their bodies. Their concerns include a number of diet related intake. topcis such as cholesterol, fat, fiber, sodium, as well as calorie The following two pages contain important nutritiona l information to help you eat smart. This information can be a tool in your family’s diet and overall good health. 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 normally message. you’ve had enough. takes approximately Quit before you feel full or stuffed, which 20 minutes before your brain gets the 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 Snack smart. Choose snacks tabs on your by the calories portion and sizes helps you nutrients they to provide, include them in your daily allowance and limit portions to one serving. Physical Activity Soe oe control Bolly weight, promotes hiding A of well being and reduces the risk of chronic diseases. If you are” currently, inactive, consult your doctor concerning increased Yip, activity. Make sure your weight foss ian is right for you using the above tips as a guide. Consult your physician prior to starting your plan. | Get a a personalized tep- hi step and set Start with eatingnme consult your healthcare provider for a customized plan. Healthy Eating Tips Eat at 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, io oO™ Dn 20 Healthy Snacks for Kids (An adult may need to assist with some of these snacks.) 11. 12. 13: 14. 15. 16. Peel a banana and dip it into yogurt. Roll in crushed cereal and freeze. Spread celery sticks with peanut butter or low-fat cream cheese. Top with 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 crufers granola and sprinkle with blueberries. Microwave a small baked potato. Top with fear a geddar cheese and Salsa. . Toast a whole grain waffle and top with low-fat ‘yogurt y and a slicedd peaches. Spread peanut butter on apple slices. : oe 7 Blend low-fat milk, frozen strawberries and a banana, forr thirty seconds for a delicious smoothie. | a Make a mini- -sandwich with tuna or egg salad ona dinner ron 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. | Filla waffle cone with cut upeit and top with low-fat vanilla yogurt. Sprinkle grated Parmesan cheese on hot popcorn. : Banana Split: Top a banana with low- fat vanilla and StraMbeUY. frozen yogurt. Sprinkle with your favorite whole ; grain cereal. oe Lis Spread mustard on a flour tortilla. aid with ;a slice of turkey 18. Mini Pizza: Toaee ann english muffin, drizzle with pizza sauce> and sprinkle with low-fat mozzarellacHeese@, 900 Oe Parfait; Layer vanilla yogurt and mandarin oranges or blueberries in a tall glass. Top with a sprinkle of granola. Rocky Road: Break a graham cracker into bite-size pieces. Add low-fat chocolate pudding along with a few miniature marshmellows. 1. 20. or o “ham, low-fat 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. love be healthy! Enjoy helping those you Carbohydrates There are usually three kinds of carbohydrates found in food and they are starch, sugar and dietary fiber. Both sugar and starch cause bloodsugar (glucose) levels to go up. It is essential to limit these items in your cooking. Pair a carbohydrate with a protein, and make sure the protein is served first. The protein stabilizes the blood sugar. Fruits and Vegetables Fruits and vegetables are a part of a well-rounded diet. Use fruit juice conconcentrate or low glycemic favorite index sweetners for desserts and quick breads in the place of refined sugar. A growing favorite amongst diabetics is Agav ind maltitol syrup made from corn is a good sweetner too. Jse sugar and starchy veg Some examples to try = vegetables. The deliver nutrients th | = the ti n. Remember fruits high in blood-sugar levels to rise. rs and beans and leafy the latter mentioned, they o Protein Meat is full of protein and does not contain carbohydrates. Howev er, 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, salmo n, 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 Pasta should be served al’dente rather than soft. better choice than mashed. than applesauce. processing. Baked potatoes are a A whole apple is loweron the glycemic index Raw fruits and vegetables are better than cooked to _ ’ a a name a few. Whole Grains a as can Use whole grains often O ‘processed white flour. Goods made with are assimulated blood sugar. a much 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 and allow for more gradual rise and decline in 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 5 Decreasing Your Fat Intake fou can lower your cholesterol level and decrease your risk of heart disease by cutting down on your fat consumption. ~ -_ al - -— » Here are some ways: 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. Use half the fat (oil, margarine, butter, lard, shortening, mayonnaise) called for in recipes. Use less than 1 teaspoon margarine or butter on bread, hot cereals, and vegetables. ._ c ~—_ Use low-fat salad dressings; limit other salad dressings to 1 tablespoon. Season with herbs, lemon, vinegar, onion, garlic, tomato products. Thicken water. sauces, soups with a mixture of corn starch (or flour) and cold For snacks, choose fruit, vegetables, and whole grain breads/cereals/crackers. Choose low-fat milk products such as buttermilk, 2% fat milk, non-fa t 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 non-stick cooking spray before pouring in tomato based sauces, no more stains. 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! perfect storage bags for bags and ties, they make When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead. No white mess on the euesiaet of the cake. Wrap celery in aluminum: foil when putting weeks. C i in the afriperdtat - it will keep for When making bread, substi tee non- AY creamer fon the dry milk. It works just as well. Rinse cooked, sous meat with water when draining off the fat, this helps " a = “= wash away even more fat. Slicing meat whenhr ae thin slices. Instead of throwing away bread heels or leftover combread, bread crumbs. For use later, store them in the freezer. applesauce + 1/4 cup oil) X use them to make y To ripen avocados and bananas, enclose them in a brown paper bag with an apple for 2-3 days. 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 leftover casseroles and sauces. wine. Freeze into ice cubes for future use in If you have problem opening jars: at using later Be Sawashing gloves. They give a non_ Slip grip that makes opening ia easy Potatoes will take fouls stains off your y r fingers. Just slice and rub raw potato on the Stains and rinse with water. _' — | To take the tears out off chopping onions: 0 Pluginin a2 portable fan and turn it to high. It'll for fice. 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 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. will, Stay fresh for a dauiclé of weeks and vitamin C won't-hurt you ‘either. Try it out on ‘- ‘potato .. . dunk the potato and leave it out on seal sink, it won't-discolor. It's the short version of "fruit fresh”. Cottage “Tieess Will-remain. ipbeet- 4otiger” a you refrigerator. oe slows the éffects of oxigat one Store it upside down in the If you freeze wild rice-it.will last. 3-4 months compared of a eek. in. bene Aitigerater. A good trick when you. gO away on vacation,is: to place a baggie with a few ice cubes in the freezer. If a power-failure occurs while you are gone and the food thaws and then refreezes you will know about it When you get Home. f Ice cream container sealed in a plastic bag willill stop eg/empatals 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 To determine whether an egg is fresh, immerse it in a pan of cool, salted water. sinks, it is fresh, if it rises to the surface, throw it away. If it 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" your pancake shaped pancakes every time. batter onto the hot griddle, — Use lifesavers candy to hold candles in1 place on yer a perfect / cake. Kids love em! Poke an egg with a small sewing needle before biel. boil ease! Hold that needle in place with a magnet refrigerat Stuff a miniature ops marshmallow in the bottom of a _ 2 f e egg will peel with ‘ ugar cone to prevent ice cream Zap garlic cloves in ther microwave for 155 seconds and the skins slip right off. Sweeten whipped cream with confectioners’ sugar instead of granulated sugar, it will Stay fluffy and hold its shape better. If 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. - a a o - 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, ee oo”) — i 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 a To keep lint and dust off slice 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 will. clean the glass inexpensively and will help keep lint from gathering on the glasy Also0 great for computer screens and TV's. Good weather sealing around doors én 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 socks to make a new one. Get rid of pet hair on up y by wiping the furniture with a When you need to touch use a drop of paint on a bunch of paint and you w er type of blemish on a painted wall slightly dampened sponge. IX the problem. You won't waste a time cleaning a paint brush. To help new or Fic cleaned drapes won he 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 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 ee eush in soa and warm water and set out to dry. Pet-tieiner Dab brea with toweling wash \ ith rinse with 1/2 cup vinegar diluted in i qt over the spot and weight down ta ) abso Re , of liquid er. and , Lay towels or paper towels | rcnie Let stand 4 to 6 hours, | then remove toweling, brush up oP 2 d allow. aiviog ey use an electric fan. Windshield Wiper Frost |rte overnight in the winter, mix windows with this solution. windshields ice and frost-free. dish detergent, To speed drying, Fluid -- When \youWise to leave your car outside 3 parts vinegar to a part water and coat the @ This vinegar and water combination will keep | GENERAL HOUSEHOLD HINTS Organize your magazines into groups according to Seasons (Spring, Summer, Fall and the Winter). This way, you have several handy reference guides for appropriate Season/Holiday! 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 withpe of tweezers. thread this secures the buttons. This will harden and , thread to break off. ake it it more einycaM To avoid hurting your fingers while ha the nails with a wooden clothes peg ins hurt. for ring: metal nails into the wall -- Hold ad. So.even if ypu miss, you won't get ; ‘ Egg shells can be used to: clear a Bottles ---pia 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. If 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 SCrews. Equivalent Measures & Abbreviations The most commonly used equivalent measuring guide andabbreviations will help you in the kitchen. 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Noxd-Talbiiszex cs45...0citiestsdiees 2 cups \ 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 not on a low-sodium nicotine diet or have withdrawal symptoms -- As long as you're 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. tablets into a glass of water and Clean a thermos bottle -- Fill the bottle with: water, drop 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, 5 5 * " i= drop in six Alka-Seltzer tablets, let soak for one hour, then scrub as usual. | GARDENING AND BUGS When starting your garden seedlings indoors, plant the seeds in egg shell halves. 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 nests 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 peppe in the blender. r 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 throbbing will go. -- Take a lime, cut it in half and rub it on your forehead. The 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. OUTDOOR HINTS etting out the patio furniture for the summer? For aluminum furniture, apply a layer mf 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! ast wicker outdoors and let the sun dry it to tighten up sagging seats! Wrought iron furniture, rust with steel wool, apply a layer of aluminum with outdoor paint. When pain dries, add a layer of paste wax! _ _— remove Outdoor cooking; Fast Starter -- Stuff a crumbled Sheet of newspaper paint before under your coals, then roll another sheet of news. paper into a cone and poke it through the coals f the paper to. forma a chimney. pres the PI ‘PLaarcoal. | It will carry the fire into your | ake cleaning easier -- To Tile coskaire cleanups easier take a preventive step and oray the cooking grill with: nonstick spray before-placing the rack over the coals. Food won't stick nearly as. ‘muchas it does on an untreated rack. : jicy News -- Always use tongs when brine meat on the grill. This way, you'll avoid piercing the meat, which causes it to lose its natural juices. HOW TO DETECTA OA Y MIRROR When we visit toilets, bathrooms, hotel rooms,;, changing rooms etc., how many of ou know for sure that the seemingly ordinary mirror hanging on the wall is a real irror, or actually a two-way mirror? i. st conduct this simple test: Place the tip of your fingernail against the reflective rface 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 iisa two-way mirror! "Combele pacer, - Controls blood = Saves your — pressure == eyesight "~~ hids digestion —~«Lowers. Protects your heart | cholesterol ‘strokes cholesterol : Prevents constipation Controls blood pressure Combats cancer | - Strengthens bones Shields against => Alzheimer’s | Stabilizes blood © Guards against liver sugar disease pressure Lowers cholesterol Combats cancer hemorrhoids Combats cancer Strengthens bones Protecis your heart | | Protects your heart : Slows aging process : —Stabilizes blood sugar Stabilizes blood sugar Aids weight loss Boosts memory Prevents constipation Saveseyesight + Combats cancer Protects your heart Controls blood pressure Combats cancer = Prevents Promotes weight Protects your heart Helps hemorrhoids — fee Uae constipation loss if Saves eyesight © Controls blood Lowers cholesterol Combats cancer pressure Protects against Prostate Cancer | system Strengthens bones \Banishes bruises Guards against heart Combats Breast Cancer | disease Protects your heart Combats Cancer Ends insomnia | Supports immune_ ao 2 ‘Slows aging ——sprocess +—«Shields against Alzheimer's Promotes weight loss Protects your Lowers cholesterol Combats Cancer Controls blood pressure ig 3 - Aids digestion heart Soothessore throat ed | Clears sinuses | Combats Cancer Boosts immune system Eating Foods for Good Health Helps stops Promotes weightloss strokes : — Lowers cholestero Combats Cancer Controls blood pressur your heart Improves mental Boosts immune systen na Protects your: tonoeetneen : Si eenkeceoneiaeea heart Protects your heart ure Controls blood + Smoothesskin ts memory Regulates thyroid Aids di Lowers bats cancer rotects your heart Promotes Weight loss Stops. pressure tion Shields against | _—_=iKills bacteria © Combatscancer Strengthens bones ~ Battles diabetes Combats cancer Prevents constipation Battles diabetes Alzheimer's | -~« Smoothes skin’ moothes skin - Straightens respiration - Aids digestion Helps hemorrhoids Eating Foods for Good Health © Aggravales "Peanuts Protects against heart Promotes Weight Combats Prostate Lowers cholesterol disease i Diverticulitis Cancer loss le Strengthens bones Relieves colds Aids digestion Dissolves warts Blocks diarrhea aging process prevents Prunes Slows constipation boosts memory Lowers cholesterol Protects against heart — | disease Protects your disease Helps stops Controls blood pressure. gam Combs Colon Cancer Preven Lawerscholesteral Helps tps Improves digestion | Protects prostate Promotes Weight Lowers cholesterol loss : constipation ge constipation — | ! bones | Strokes strokes 2 astrokes systems | Emergency Substitutions If you must make a substitution for a recommended ingredient, try the following. Pumpkin or apple 1 tsp Sour cream 1 cup Tomato juice 1 cup 1/2 cup tomato sauce plus 1/2 cup water Tomato paste 1/2 cup 1 cup tomato sauce cooked uncovered to reduce to Tomato sauce 2 cups 3/4 cup tomato paste plus 1 cup water - Tomatoes, canned 1 cup About 1 Ws cups cut-up fresh tomatoes, simmered 10 min Red 1 cup 1 cup nonalcoholic wine, apple cider, beef broth, tomato juice or water White 1 cup 1 cup nonalcoholic wine, white grape juice, apple pie spice ! | | | | | Wine, Yeast, regular or Mix 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground allspice and 1/8 tsp ground nutmeg. | 1 cup plain yogurt 1/2 cup juice, chicken broth or water quick active dry (1/4 oz) 1 pkg 2 1/4 tsp regular or quick active dry or 1 package (0.6 Yogurt, plain 1 cup 1 cup sour cream If in the kitchen and and When you don’t 0z) compressed cake yeast ‘ou’ re all thumbs and the you have rnone.. ra ipes needs bread crumbs for a substitute/ ve any time to waste an need tomato paste... look Joys a substitute : “look | k for a substitute! When you n xd toodesery up, the recip ook for a substitute! equires syrup... Common Ingredients — Yields & Equivalents Knowing how many appl ; carrots you may need for a recipe can _ be difficult, so here’s a guide of common ingredi nts to help you when shopping for groceries and preparing recipes. — | Food if Your Recipe States | You Will Need Approximately | 1 ib 3 medium Asparagus 1 cup - 16 to 20 stalks 5 oz | Bacon 1/2 cup crumbled 8 slices, crisply cooked | Bananas 1 cup sliced 1 medium or 2 small Tcup mashed 2 medium Beans, dried 5 to 6 cups cooked 1 Ib dried (2 1/4 cups) Beans, green or wax 3 cups 1-inch pieces 1 Ib Bread, white 12 slices (1/2 inch) 1-lb loaf 1 cup soft crumbs 1 1/2 slices 1 cup dry crumbs 4 to 5 slices, oven-dried 2 cups flowerets, 1-inch pieces 6 oz 2 cups 1 Ib 1/2 cup 1 stick 1 medium head 1 4/2 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 | Apples 1 cup sliced or chopped : Apricots, dried haives _ Broccoli 1 bunch Butter, margarine or spread | Cabbage Green Slaw (bag) | Carrots | : : Cauliflower 7 1 medium head 1 medium (6 02) 1 Ib 1 1/2 Ib _ 2 Ib (with leaves) | | 3 cups flowerets Celery 4 medium bunch 2 Ib (11 inches) 1 cup thinly sliced or chopped 2 medium stalks 1 cup 4 oz 2 cups 16 oz Cheese Hard (such as blue, Cheddar, feta, re... _ mozzarelia, Swiss), Shredded or crumbled | Cottage | Cream 1 cup —8o0z Chocolate Chips unsweetened or 1 cup 6 oz semisweet baking 1 square or bar 1 oz — | ee ee Common Ingredients - Yields & : Equivalents Knowing how many oranges or tomatoes you may need for a recipe can be difficult, so here’s a guide of common ingredients to help you when shopping for groceries and preparing recipes. 1 Oranges 1to2 Tbsp grated peel 1 medium 1/3 to 1/2 cup juice 1 medium : | Pasta Macaroni 4 cups cooked 6 to 7 oz uncooked (2 cups) : Noodles, egg 4 cups cooked Spaghetti 7 oz uncooked (4 to 5 cups) 4cups 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 oe Oye <osconenorntonsesn soe } Potatoes New | : Red, white, sweet or yams 1 medium 5 to 6 oz | Red or White 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 shells) Jumbo 1 Ib 21 to 25 count Large 1 Ib 31 to 35 count Medium 1 Ib 41 to 45 count Small 1 Ib _ Shrimp (cooked without 51 to 60 count 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 Tomatoes | 3/4 cup chopped (1 medium) 5 oz 1 cup chopped 1 large 1/2 cup chopped 1 small Rice Regular long grain | Wild Shrimp (uncooked, with : shells) z Sugar 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 ingredients to help you when shopping for groceries and preparing recipes. Corn, sweet 1 medium ear 8 oz 1 cup kernels 2 medium Cream ears Sour 1 cup & oz Whipping (heavy) 1 cup (2 cups whipped) 1/2 pt 1 1/2 cups 27 cookies 1 1/2 cups 21 squares Saltine cracker 1 cup 29 squares Vanilla wafer cookie 1 1/2 cups 38 cookies Eggs, large Whole 1 cup Crumbs, finely crushed Chocolate wafer cookie Graham cracker 4 large eggs — 1 egg | 1/4 cup fat-free cholesterol-free Fiour 3 1/2 cups 1 ib Garlic 1/2 teaspoon finely chopped 1 medium clove Jalapefio chili | 1 Tbsp 1 1/2 to 3 tsp grated peel Lemmons or limes Lettuce | 1 medium juice 1 medium 4 medium head 1 1/2 Ib 2 cups shredded 5 oz 2to3 Tsp iceberg or romaine 1 medium, seeded and chopped 6 cups bite-size pieces 1 Ib 1 large 10 miniature 1 cup chopped or bite-size pieces 6 oz 6 cups sliced tib 2 1/2 cups chopped 6 oz Canned 4-oz can sliced, drained '2/3 cup fresh, sliced and cooked Nuts (without shells) _ Chopped, sliced or 1 cup 4 oz Whoie or halves 3 to « cups 1 ib Olives Pimiento-stuffed 1 cup sliced 24 large or 36 small Ripe, pitted 1 cup sliced 32 medium Onions Green, with tops 1 medium 1/2 Oz 2 Tosp chopped 2 medium Marshmallows * Meat, Wh cooked (beef, pork and poultry) Mushrooms ’ Fresh slivered 1/4 cup sliced Yellow or white 3 or 1 medium 1/2 cup chopped (5 oz uncooked) 4 medium 3 OZ — 1 medium | Emergency Substitutions lf you must make a substitution for a recommended ingredient, try the following. Amount Use: 1 cup uncooked 1 cup uncooked short-grain white rice, regular longgrain rice or brown rice Baking powder 1 tsp 1/4 tsp baking soda plus 1/2 tsp cream of tartar — Balsamic vinegar 1 Tbsp Beer 1 cup i tee ' Bread crumbs, dry | | | | Brown sugar, packed | ‘ 1 cup nonalcoholic beer, apple cider or beef broth 1 cup 1 tsp chicken, beef or vegetable bouillon granules (or 1 cup 1 cup granulated sugar mixed with 2 Tosp molasses | or dark corn syrup 1 cube) dissolved in 1 cup boiling water Buttermilk or sour 1 cup Chocolate Semisweet baking 1 0z 1 oz unsweetened baking chocolate pilus 1 Tbsp sugar Semisweet chips 1 cup | 3 Tbsp baking cocoa plus 1 Tbsp vegetabie oil or milk _ Unsweetened baking Sr | 1 Tbsp sherry or cider vinegar quick-cooking or old-fashioned oats or vegetable : q 1/4.cup _ |: 1/4 cup finely crushed cracker crumbs, corn flakes or Broth, chicken, beef | 1 oz Cornstarch | 1 Tbsp lemon juice or white vinegar plus enough milk to make 1 cup; let stand a few minutes. Or 1 cup plain — ~yogurt. 6 oz semisweet baking chocolate, chopped | melted shortening or margarine 1 Tbsp 2 Tbsp all-purpose flour or 4 tsp quick-cooking tapioca Light tT cup 1 cup granulated sugar pius 1/4 cup water | Dark 1 cup /4 cup light corn syrup; 3/4 cup light corn syrup plus 1/4 | ) Eggs 1 large 2 egg whites; 1/4 cup fat-free cholesterol-free egg product; 2 egg yolks (for custard or puddings); or 2 egg yolks plus 1 Tbsp water (for cookies or bars) Flour All-purpose 1 cup 1 cup plus 2 Tbsp cake flour Cake 1 cup 1 cup minus 2 Tbsp all-purpose flour Seif-rising 1 cup 1 cup all-purpose flour plus 1 1/2 tsp baking powder and 1/2 tsp salt Garlic, finely chopped 1 medium clove 1/8 tsp garlic powder or 1/4 tsp instant minced garlic 1 tsp 3/4 tsp ground ginger Herbs, chopped fresh | 1 Tbsp 3/4 to 1 tsp dried herbs Lemon juice, fresh | 1 Tbsp 1 Tbsp bottled lemon juice or white vinegar Lemon peel, grated. | 1 tsp 1 tsp dried lemon peel Milk, regular or low-fat. 1 cup | 4/2 cup evaporated milk plus 1/2 cup water. or nonfat | Mushrooms, fresh 1 cup cooked Mustard, yellow 1 Tbsp 1 tsp ground mustard Poultry seasoning 1 tsp 1/4 tsp ground thyme plus 3/4 tsp ground sage Corn syrup | mony : | : _Gingerroot, grated or _ finely chopped | Z | | - instead of: Arborio rice | | —_ Pe . sliced cup molasses; 1 cup maple-flavored syrup | | | | dry milk prepared as directed on package 1 can (4 oz) mushroom pieces and stems, drained | 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 Removes glue deposits from linoleum Keeps garden tools rust-free e e e e e e 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- “VISIDHITY area of garment before using) Removes permanent ink from most items Removes grime from grout on bathroom floors (be sure to wipe floor clean e e e e e e e e e e e e e e e e e e e e e after using WD-40) | | Removes nail polish from hardwood floors (be sure to wipe floor clean afte using WD-40) Removes tile adhesive from new no-wax floors (be sure to wipe floor clea 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 calctators 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 325F 45-60 50-60 Timbales 300F 35-45 Rice Pudding 325F 50-60 Soufflé 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 ae, 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 HI 1 pound shelled walnuts 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 Fr] 9 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. «Allow 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. «Arrange 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. «eRotate 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. | «Dense foods take more time to heat than light or porous foods. Microwave Cooking Helpful Cooking Hints UTENSIL Baking or cake pan Cookie sheet Jelly roll pan Loaf pan Round layer cake pan | Pie pan Measure (Volume) 2L 2.91. 3L 3.5L Baking dish (cm) 1.2L 20x4 9x1-1/2 8x1-1/4 2L 8x3 ;@ i 23x10 9x4 rat & 23x6 9x3 3L 25x8 10x4 jae 9x1-1/4 3L 1 qt. 1-1/2 at. 2 qt. 2-1/2 at. 3 qt. 4L 4 at. 200 mL 6 fl. oz. 2L Lat Mixing bowls 8x1-1/2 20x3 23x3 20x7 1.5L Custard cup Muffin pans Measure 2L iL Springform pan Measure (inches) 20 cm square 8-inch square 23 cm square 9-inch square 30x20x5 12x8x2 33x21x5 13x9x2 40x30 16x12 40x25x2 15x10x3/4 750 mL Tube pan a 40 mL 4x2.5 1.5x1 75 mL 5x3.5 100 mL 7.5X3.5 2x1-1/4 3x1-1/2 1 qt. 2 qt. 3 qt. 1L 2L 3L Conversion of Pan and Utensil Sizes Helpful Cooking Hints WHITE SAUCE No.1 thin No.2 medium No.3 No.4 thick Liquid Thickening Fat 1c. milk 1c. milk 2 tbsp. flour 3 tbsp. flour 4tbsp. flour 1-1/2 tbsp. 2 tbsp. 2-1/2 tbsp. 1 tbsp. flour 1c. milk 1c. milk Salt 1 tbsp. 1/2 tsp. 1-1/2 tsp. 1 tsp. 1 tsp. 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 Brussel Sprouts 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 Marrow Onions Parsnips Peas, green Peppers Potatoes, depending on size Potatoes, sweet Scalloped potatoes Pumpkin, in cubes Tomatoes, depending on size Turnips, depending on size Boiled 10-15 20-30 40 20-40 15-35 30 60-120 5-10 20-30 20-30 10-20 20-30 8-10 20-30 60-90 20-30 5-10 8-10 30 15-40 25-40 25-40 5-15 20-30 20-40 40 30 5-15 25-40 Steamed 45-60 60 60 60 60-120 Baked 70-90 25 40 90 45 15 15 40 60 60 5-15 30 60 40 45 50 20 45 60 60-75 30 45-60 45-60 60-90 60 15-20 Sauces and Veaetable Timetable - Minutes | a alClCcrTTClC rCUlClC OrCUlClC Tl UOC OCTET OO v-~ Use No.1 sauce for cream soups. Use No.2 sauce for creamed or scalloped dishes or gravy. Use No.3 sauce for souffles. Use No.4 sauce for croquettes. Ee Helpful Cooking Hints aus 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. BAY LEAF: Strong flavor. Stews, soups, vegetables, pickles, gravies, sauces, 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. 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. dishes, fish, gravies, pickles, relishes, tomato sauce, fruit preserves. Broiled and roasted meats and poultry, fish, egg dishes, soups, vegetables, tomato dishes, pasta, dressings, sauces. marinades. ; Pork and lamb dishes, barbeque sauce, pickles, relishes, fruits, breads, cakes, cookies, desserts. Pickles, relishes, salad dressings, sauces, dips, egg dishes, marinades, pork and ham, corned beef. ROSEMARY: Brings out the flavor of most non-sweet foods. 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. Spice Guide “Lye Soap” 1 quart water 1 can 100 lye (16 02) stick to Mix water and lye together for 15 minutes using a wooden stir. cooker pot It is best to use a pot that is similar to a pressure or a strong pot that the lye will not burn. hot in the process. Note: the pot will get | | 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) 1/2 cup washing powder 1 tbsp Citronella Oil Old bottle Perfume (optional) 3 tbsp Borax 1/4 cup Clorox 2 tbsp glycerin 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 ZUCCHINI Bread .........ccccccccceessscccesssseeeeeee 10 ZUCCHINI Bread ...........ccccccsessscccesscceeeesees 10 Soups, Stews, Sauces & Salads Ani's Potato Sata .......::cccccsescesesierseeies: 93 Antipasti Salad .............sssccsccccssssessssvesces 18 Broceor Salad wii erecta Rs 14 Broccoli/Cauliflower Salad ................... 22 Candle Club Delight ..................ccccccceeee 21 Catisn SOW ° asicietedecbecnivackductascanteathiacties 20 Chicken. 8: Tuna. S31 édscisceiscnadsscceckedes 23 Chicken Stew ..........cccccccsseccesssscceeeceeenees 15 COUN EY GlAVICS. cistnciccarcxnagrveanecas eens 13 CEA DSETY SAAC pedecoszepasiceastalisnnsdenageass 14 Easy Cranberry Salad ...................0eeeeees 17 Easy Fruit Salad .................. jaiustesphiegemmasatay 17 Christmas Morning Casserole ..34 Classic Fried Catfish ................. 36 Corti Pwd ities iiss: cscs ohcaet 36 | Dan’s Yummy Chicken Dish .....32 ~ Easy Chicken & Cream Sauce ...32 Fried Rice with Shrimp. ............ 38 Grandma’s Herbed CornDEA DPCSSING vcmivsvcnenesseacvars 31 Grilled Catfish with Salsa WEAIERO Fic sa eas csiigiaaaasion 33 On-the-Go Curried Rice ........... 37 Pasta-E-Fagioll .................:cee0e 30 Rice & Chicken Gumbo ............ 36 Salmon Croquettes ................06 31 SATINP SCAMP! .:.5...05s00cacdecnessdee 37 , 7 I'\ .. oo a = i a Ue Old Country Short’nen Bread ................. 6 Refrigerated Rolls ............ccccccccscscsssrsesees 11 NS Lemon Brea iicesiccddéiecéssccrsnediaceccsadocst esse 7 MGs Wallies 2.55. .adi eR hak awciisecs cies: 6 Oatinied! Panca kee iaia na ieee ik 12 Main Courses: Beef, Pork & Lamb Aunt B’s Cheesy Mac................ 29 Back Bay Chicken .................0. 38 Butter-Broiled Chicken ............ 30 Chicken Casserole ................060. 29 Cmicken Chat ico ccveds Asa 35 7 5 iescccgueccicccecvscsesevasscecesonsseasssata 9 Honey Corn Bread Muffins ................... 12 Hush Puppies ...............cssssssessescceseeessssceee 8 Jalapeno Corn Bread .............sssssessseseees 12 {ame aig PANCAKES...5 es Homemade Banana & Pecan Courses: om ne (SOTAG RCAC. 550 steciescascacdsanteGarexiouentaine'olibenctns 10 Main Beef, Pork & Lamb Barbeque Skillet ..................000008 28 Beef Stroganoff ...............0s00escee0 26 Down Home Chill ..................0068 26 |} Home-style Pizza ............sse0csevees 25 Jerk Chicken Skewers ................ 27 Polynesian Spareribs ................. 28 OKIMET BATDECUE i.<...ccs0cssesaesscdes 27 % PS AROTIOS iLiad cicdevesen ube 25 ces es Double Corn Bréad:o..;...diiesiecaieeegiecncoheds 5 PCO GRAIG ie iti stecdsnw id ditiaewedtwonseals 19 g Ws cere tee 02) 4 aap ent ene lp RE are JE 24 Toss Green Salad with Shrimp ....17 es oon Dinner. Potato ROUG: viccdesscvecse.grsinscvecveciuss 5 | 2 Breads & Muffins Baking Powder Biscuits ........:...0.0000s0se00e 4 Banana Nut Bread a iccsieicscsiscasciee ARE 11 Buttermulk- Biscuits .:;..,...5:..00secortsesieonseoue 8 PUG FAIAG fei cGeoedciadss a2 Mom’s Rice Chop Suey ................ 16 Seven Layer Salad ..................0006 21 | Stuffed Chicken Salad SANGWICHES 60.5 5.5i Gassancsogooseapb dante 21 Summer Spinach Salad ............... 14 oe cos Toes cen TE en Fle@atl CHEESE... ce x ctbo eis civeieieceenk a Quick & Easy AppetizeTs ...........ccccccceeeeee. 1 irises S Clam Gaps eect a Bi AER ela 2 TACO DUS secacerpuBeitessivi canis nc 4 "PORAS CAVIAD osccdsiigectcce cise cevesecavetupsrs cuvbvuess 2 Fresh from the Cob Corn Salad ..20 | oN Appetizers & Beverages Crap Meat Dip gin. isitin ceil ai 4 DUviled Besos, cette inh eRe de 1 Dal Ds wtp sescsstets Mudd scans Ma deaessuees 4 Golden Glow Summer Punch ................. ?. Grandma Southern Country Hog —————————————— Vegetables & Vegetarian Dishes Sauté cemwaretnnedewbaahare icnasnciess 44 Sroccoli GATIEC Juttermilk Pie ...........ccceeeseeseeeeeeeeeees 63 Fresh Apple Cake ...........esessseeeeerseees 61 Homemade Vanilla Ice Cream ........ 61 HEED PIC | ioe Southern Pecan Brittle ................0.... 73 Strawberry Divinity .............cccccccceeee 72 SUUMHEd ORPA sivsccssesaniswnsecewevcvadcascnamnans 66 TOAGARES af chicocdvinshasataonadetephodsseantehteade ie Aire ecvenceostscsascmnaesnes 61 Mixed Country Greens ............+0008 44 No Fuss No Muss Carrots.............+. 43 Old Fashion Raisin Pie ...............066. 63 POCA PIC cin a ccissal win tenrednaelemannneevane 59 Pickled Beet .......cs.cccsscsssssscessceescoes 42 Roasted Potato Medley ...............6. 41 Seasoned Italian Green Beans ....... 44 we Orleans Red Beans ................ 43 Sugar COOKIeS ........ccccsecseeeeesseeeeeees 60 Vegetable Dish ...........ccccseeeeeeeeeees 42 | Iesserts, Pies, Cakes & Cookies te Cake 4.5 .ccscecserevosectereedosessevesceees 51 Chocolate Spice Cake ................5000 5A Cowboy Cookies .............:eseeeeeeeeeeeee 56 ‘ream Cheese Pound Cake ............ 45 Yave’s Butterfinger Delight ........... 53 Dump Cake ...........ccccceesesseeeeeeeeeeeees 48 CIN POR SMADS: tivctensaacvavwavinasbiioonssseeiees 47 :: LIME Pl .........ccceeeeccssseeeeseeeeees 46 Mandarin Orange Cake .................. 53 Maple Shake ...............cccccssssesssseeees 48 Mock Mexican Fried Ice Cream .....56 Fics Simple Baked Custard ........ 45 Viom’s Sour Cream Pound Cake ....58 Oatmeal Chocolate Chip Cookies...49 [: Pete’s Molasses Cake ............. 51 2ecan Butter Balls ..... cc eee 57 Pineapple Upside-Down Biscuits ..48 Pineapple Upside-Down Cake ....... 58 Prize COOKIES .........ccecceeeceecceeceesceees 52 Juaker’s Best Oatmeal Cookies .....49 African Recipes AKATA «...,c0cdecsesecccessosectoecnececessesiaesen’s 69 Bsc Teacake ..........cccccccceesssesevees 66 Blue Ribbon Apple Pie .................. 68 Buttermilk Biscuits ..................eeee 65 Honey-Moist Cornbread ............... 65 Bpssamba undishadslsoowtemedudssnteantoeusialastdines 67 Old Fashion Peanut Brittle ............ 71 Pepper Chicken ..............:ccccccceeeeees 67 Plantain CHIDS ............cccccccceceeeee eens 65 Bf xoastes Pecan Clusters ..............6. 73 Southern Lima Beans & Bacon .....70 ; INDEX OF RECIPES Miscellaneous he FAVORITE RECIPES Published and Printed By New Zion Baptist Church Fund Raising Committee 2935 Lincoln Avenue Ogden, Utah 84401 =meEEE. Page No. Recipe Name FAVORITE RECIPES 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 t for a minimum donation of $10 per copy plus shipping and handling Enclosed is my check or money order (payable to: per book. _ New Zion Baptist Church) for $ = Mail books to: Name Address City State Please mail me 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