Southern Sisters..

Recipes from the kitchens of Jackie and Mary Reynolds.

Compiled by Mary Reynolds Keith and Ruth Moore Hartsook

Rolling Green Lake Portion of acrylic painting of our backyard on Middleton Court.

Remember JACKIE Pencil sketch of Jackie and ruth she will always be remembered, and always be missed.

T H E B E A U T I F U L

B R I D E S

Breads, Appetizers, Sauces, Condiments, Salads & Soups page 1

2. White Sauce/Cheddar Cheese Sauce 3. Sawmill Gravy Spread for Ham Rolls 4. Spoon Bread Apple Butter 5. Southern Gal Biscuits 6. Hardees Biscuits 7. Pumpkin Nut Bread 8. Overnight Potato Rolls Hoe Cake 9. Layered Crabmeat Spread Crab Stuffed Mushrooms Party Please Hot Italian Sausage 10. Cocktail Meatballs 11. Broccoli Cheese Squares Cheese Log 12. Crab Puffs Shrimp Dip 13. Seafood Special 14. Crabbies 15. Stuffed Mushrooms Parmesan 16. Clam Chowder 17. Southern Railway Bean Soup 18. Vegetarian Chowder Broccoli Salad 19. Home Style Potato Salad Blender Salad Dressing 20. Creamy Frozen Salad 21. Poppy Seed Dressing Spinach Salad Dressing Berrys House Dressing for Spinach Salad 22. Green Tomato Pickles 23. Chow-Chow 24. Teriyaki Marinade White Wine Marinade 25. Marinade for Fish Rosemary Garlic Mackerel 26. Barbecue Sauce Pig Slaw 27. Pimento Cheese 28. Marys Lime Jello 29. Marinated Spinach Salad Apple Salad

Vegetable & Side Dishes page 30

31. Baked Cheese Grits 32. John Wayne Eggs 33. Corn Stuffed Tomatoes Potato Casserole 34. Baked Eggplant Broccoli Casserole 35. Broccoli Casserole 36. Southern Corn Pudding Potato Casserole 37. Spinach Artichoke Supreme Bean and Corn Casserole Freezing Corn 38. Squash Custard Casserole 39. Sweet Potatoes in Orange Cups 40. Spanish Rice Grits Souffle 41. Squash with Tomato Sauce 42. Scalloped Tomatoes Corn Pudding 43. Eggplant Supreme Zucchini Ziti 44. Creamy Onions 45. Zucchini Pie 46. Acorn Squash Bake Butternut Casserole 47. Zippy Zucchini Bake 48. Creole Eggplant 49. Broccoli-Swiss Cheese Casserole 50. Stuffed Baked Potatoes 51. Zucchini with Mozzarella 52. Spinach Pie Supreme 53. Garlic Mashed Potatoes 54. Spanakopita Zimaropita Greek Rice

Main Dishes - page 55

56. Crab Quiche 57. Hot Dog Bar-B-Q 58. Lasagna Flank Steak 59. Shrimps Creole 60. Barbecued Beef Brisket 61. Sweet and Sour Chicken 62. Leg of Lamb with Pineapple 63. Beef Stroganoff Easy Brisket Oven Chicken Oven Fried Chicken 64. Turkey Spaghetti Ham and Turkey Pie 65. Curry and Wine Sauced Chicken Lemon Garlic Chicken 66. Favorite Chicken Chicken Spaghetti 67. Chicken Supreme 68. Spicy Seafood Gumbo 69. Chicken-Broccoli Casserole 70. Crab Cakes 71. Chinese Rice 72. Pasta Sauce Raphael 73. Tuna Dinner Casserole 74. Flank Steak with Wine Sauce Chicken Cacciatore 75. Sweet and Sour Pork 76. Sherry Glazed Ribs Crock Pot Chicken Gumbo 77. Shrimp Delight Alfredo Fettucine 78. Southern Fried Chicken 79. Jambalaya 80. Crab and Mushroom Casserole 81. Jackies Meatloaf 82. Crab Imperial Sweet and Sour Meatballs 83. Sweet and Sour Brisket 84. Beef Burgundy 85. Chicken Chow-Mein Noodle Casserole

86. London Broil Shrimp Pilaf 87. Crockpot Chicken Cacciatore Crockpot White Chicken Chili with Hominy Crockpot Beef Stroganoff Crockpot Southwest Pot Roast

Desserts page 88
89. 90. 91. 92. 93. 94. 95. 96. 97. 98. 99. 100. 101. 102. 103. 104. 105. 106. 107. 108. 109. 110. 111. 112. 113. 114. 115. 116. 117. German Chocolate Cheesecake Justins Favorite Chocolate Mint Cookies Germans Sweet Chocolate Angel Pie Mock Pecan Pie Crunchy Coconut Squares White Chocolate Apricot Brownies Candy Crusted Mint Pie Blueberry Lemon Tea Bread Lemon Chess Pie President Eisenhowers Pumpkin Pie Fresh Raspberry Pie Lemon Mousse Cake Key Lime Pie with Cooked Filling Lemon Sponge Custards Russ Favorite Oatmeal Cookies Spice Cake Strawberry Freeze Fresh Strawberry Cake Strawberry Yum-Yum Carmel Nut Pound Cake Angel Cake Apple Brownies Cherry Junk Black Bottom Pie Layered Banana Pudding Marys Favorite Coconut Pie Blackberry Cobbler Mints Apple Gingerbread Orange Blossoms Lemon Chiffon Pie Sally White Cake Holiday Many Ways Butter Cookies Blueberry Bars Moms Chocolate Pound Cake Golden Fruit Cake

118. 119. 120. 121. 122. 123. 124. 125. 126. 127. 128. 129. 130. 131. 132. 133. 134. 135. 136. 137. 138. 139. 140. 141. 142. 143. 144.

Apple Cranberry Casserole Marys Pound Cake Pecan Pie Brandy Glazed Mincemeat Mounds Sour Cream Coffee Cake Cheese Cake Cookies Baked Rice Pudding Peanut Blossoms Lucky Stars Pumpkin Bars Candied Fruit Slices Rum Cake Carrot Zucchini Bars Chocolate Chip Pie Single Pie Crust Pumpkin Walnut Cheesecake Oreo Cheesecake Amazing Coconut Pie Chocolate Buttersweets Chocolate Peanut Butter Foldovers Fudge Filled Butter Cookies Chocolate Press Cookies Orange Balls Peanut Butter Frosts Carrot Cake Pinwheel Cookies Peanut Butter Bon-Bons Coconut Pound Cake Pecan Torte Old Fashioned Chocolate Cake

Appetizers, Sauces, Condiments, Breads, Soups and Salads

White Sauce 2 Tblsp. Oleo 2 Tblsp. Flour tsp. Salt dash pepper dash paprika 1 cup milk In saucepan over low heat melt oleo. Stir in flour, salt, pepper, and paprika until smooth. Gradually add milk. Cook, stirring constantly until thickened. Makes about 1 cup. Mom used this for many things, including for breakfast with hard boiled eggs or chipped beef (S.O.S).

Cheddar Cheese Sauce Reduce milk above to cup and add 2 ounces shredded cheddar cheese. Omit paprika and add 1/8 tsp. Dry mustard.

Sawmill Gravy lb. Hot country sausage (such as Jimmy Dean) 3 Tblsp. All-purpose flour 1 cups milk 1/8 tsp. Each of salt and pepper Brown and drain sausage, reserving 2 tablespoons drippings in the skillet. Blend in flour to make a roux. Add milk and blend until smooth. Bring to a boil, reduce heat to medium and simmer 2 minutes, Serve over hot open faced biscuits.

Spread for Ham Rolls 1 lb. Butter 2 2/3 Tblsp. Prepared mustard 4 Tblsp. Poppy seeds 2 2/3 Tblsp. Worcestershire sauce 1 grated onion Combine and spread on small dinner rolls (such as Pepperidge Farm) along with thinly sliced ham.

Spoon Bread 2 1/3 cups milk 2 eggs beaten stick butter cup meal 1 tsp. Salt Bring 2 cups of milk to a boil. Mix meal with remaining milk. Add to boiling milk. , stirring until thickened. Add butter and salt. When butter is melted add beaten eggs and mix until blended. Place in well greased baking dish. Bake at 350 for 1 hour. Apple Butter 4 pounds tart apples 3 cups sugar 1 tsp. Sugar 1 tsp. Cinnamon 2 Tblsp. Lemon peel 2 cups cider tsp. Salt tsp. Cloves 2 Tblsp. Lemon juice Wash apples. Cut up, do not peel. Combine apples and cider. Cook until soft. Press through strainer. Should measure about 7 cups. Preheat oven to 300. Combine apples and other ingredients. Mix well and divide into 2 baking dishes. Bake uncovered for 2 hours, stirring occasionally. Pour into sterilized jars and cover with paraffin. Makes about 2 pints.

Southern Gal Biscuits 2 cups sifted flour 4 tsp. Baking powder tsp. Cream of tartar tsp. Salt 2 Tblsp. Sugar cup shortening 2/3 cup milk 1 egg unbeaten sift flour, baking powder, cream or tartar, salt and sugar into bowl. Add shortening to flour mixture and blend together until cornmeal-like consistency. Pour milk into flour mixture slowly. Add the egg. Stir to a stiff dough. Knead five times. Roll to inch thickness. Cut with 1 cutter. Bake on an aluminum cookie sheet for 10-15 minutes at 450. Tiny and Mr. Jack

Hardees Biscuits 1 pkg. Dry yeast cup warm water 2 cups buttermilk 1 tsp. Soda 1 tsp. Cream of tartar 1 tsp. Baking powder 2 tsp. Sugar 1 cup oil 5 cups self rising flour Mix yeast and warm water. Set aside. Mix buttermilk, soda, cream of tartar, sugar, baking powder, and oil together. Add yeast mixture. Blend into flour. Chill in sealed bowl (keeps up to 10 days). Roll a little thicker than usual. Brush with butter. Bake 425 - 450 until brown. Miss Lila

Pumpkin Nut Bread 1 cups flour 1 tsp. Soda 1 tsp. Salt 1 tsp. Cinnamon tsp. Nutmeg Sift above ingredients together. 1 cup pumpkin (canned or fresh) 1 cup sugar cup buttermilk 1 egg 2 Tblsp. Soft butter 1 cup chopped pecans Combine 2nd list and add dry ingredients. Mix well. Stir in nuts. Spread in greased loaf pan. Bake approximately 1 hour at 350. Mr. Jack and John Gaylord

Overnight Potato Rolls 1 package dry yeast 1 tsp. Sugar 1 cup warm water 1 tsp. Salt 2/3 cup sugar 2/3 cup vegetable shortening 1 cup mashed potatoes 2 eggs, lightly beaten 7 cups all purpose flour In a large bowl dissolve yeast and 1 tsp. Sugar in warm water. Add salt, sugar, shortening, potatoes and eggs - stirring until well blended. Add of the flour - stirring until smooth. Gradually add remaining flour, stirring after each addition. Knead dough on a lightly floured surface for 3 - 5 minutes. Return dough to large bowl - covering with loose wrap to allow for expansion. Refrigerate for 12 - 24 hours. Punch dough down. Roll out dough on lightly floured surface to inch thickness. Cut out rolls and place on baking sheet. Cover and let rise for 2 hours. Bake at 400 for 10 - 13 minutes or until light golden brown. Hoe Cake 1 cup cornmeal 2 cups water tsp. Salt 1 tsp. Baking powder or baking soda Mix and let stand for 10 minutes. Heat an iron skillet until hot and grease with oil. Spread batter in one large cake, about inch thick. Cook slowly, turning when brown.

Layered Crabmeat Spread Layer 1 16 ounce softened cream cheese 2 Tblsp. Worcestershire sauce 1 small onion, grated 2 Tblsp. Lemon juice 2 Tblsp. Mayonnaise dash garlic powder blend well and spread on shallow platter Layer 2 bottle chili sauce (catsup type) spread evenly over layer 1 Layer 3 1 (6 ounce) can flaked crabmeat - rinsed well sprinkle evenly over top Garnish with dried parsley flakes and green olives. Refrigerate overnight and serve with Ritz crackers. Party Please Hot Italian Sausage 2 pounds hot Italian sausage, cut into pieces 1 large can tomatoes 1 large can green chilies 1 onion cut into rings garlic salt salt and pepper Brown sausage. Season with garlic salt, salt and pepper. Pour over the tomatoes, chilies and onion rings. Simmer 20 minutes. Serve hot with toothpicks. Crab Stuffed Mushrooms 1 - 6 ounce can crabmeat 6 Tblsp. Margarine tsp. Salt tsp. Pepper tsp. Dry mustard dash powdered ginger 24 small mushroom caps shredded cheese (sharp cheddar) Drain and flake crabmeat. Mix with next 5 ingredients. Spoon 1 teaspoon crabmeat mixture into each mushroom cap and sprinkle with cheese. Put on baking sheet and broil until cheese melts.

Cocktail Meat Balls 1 pound ground beef 2 Tblsp. Bread crumbs 1 egg, slightly beaten tsp. Salt Mix and shape into balls. 1/3 cup finely chopped green peppers 1/3 cup finely chopped onions 2 Tblsp. Oleo 1 can tomato soup 2 Tblsp. Brown sugar 4 tsp. Worcestershire sauce 1 Tblsp. Mustard 1 Tblsp. Vinegar Mix above to make sauce. Cook meatballs in shallow pan under broiler until brown. Pour off grease. Add sauce and bake at 350 for 20 minutes. May substitute 1 pound frankfurters for meatballs.

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Broccoli Cheese Squares 3 Tblsp. Oleo softened 2 packages (10 ounce) frozen chopped broccoli (thawed and drained) 3 large eggs 1 cup milk 1 cup flour 1 tsp. Baking powder 1 tsp. Salt 1 pound grated cheese 2 Tblsp. Chopped onions Beat eggs with milk. Add all other ingredients. Place in 9 x 13 greased dish. Bake at 350 for 35minutes. Cut into bars.

Cheese Log Cream well with mixer: 3 ounce cream cheese, softened 2 cups grated sharp cheese 1 Tblsp. Lemon juice tsp. Garlic powder dash red pepper cup grated nuts. Shape into roll then roll in tsp. Chili powder and 1 Tblsp. Paprika.

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Crab Puffs Combine 6 ounces crab meat cup grated cheese 2 green onions chopped 1 tsp. Dry mustard 1 tsp. Worcestershire sauce Combine in pan 1 cup water cup oleo tsp. Salt bring to boil. Add 1 cup flour. Stir until mixture leaves the side of the pan. Add 4 eggs one at a time, beating with wooden spoon until smooth. Add crab mixture. Drop by tsp on ungreased pan. Bake at 400 for 15 minutes, reduce to 350 and bake an additional 10 minutes.

Shrimp Dip Combine until smooth.. 12 ounces cottage cheese cup mayonnaise 2 Tblsp. Chili sauce 1 Tblsp. Lemon juice Add 4 ounces shrimp 2 Tblsp. Chopped onion salt and pepper

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Seafood Special 6 slices bread 1 cup tuna fish juice of 1 lemon 1 egg white cup mayonnaise Mix tuna with mayonnaise. Fold in beaten egg white. Spread on bread. Broil until golden brown.

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Crabbies cup butter 6 ounces cheese spread tsp. garlic 1 Tblsp. Mayonnaise 2 ounces crabmeat 12 English muffins Soften butter and cheese spread. Combine all ingredients. Split English muffins and top with crab mixture. Place in freezer until hardened. Just before serving time, place under broiler until the cheese is bubbling. Cut into quarters and serve hot.

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Stuffed Mushrooms Parmesan 2 Tblsp. Butter cup Onion chopped 2 ounces pepperoni chopped cup green pepper chopped 1 clove minced garlic cup cracker crumbs 3 Tblsp. Parmesan cheese tsp. Oregano tsp. Basil 1/3 cup chicken stock stems of mushrooms chopped fine 3 dozen large mushrooms In a saucepan add butter, onion, green peppers and garlic. Saute until tender. Add pepperoni , mushroom stems and chicken broth, simmer. Remove from heat and add remaining ingredients. Stiff mushroom caps. Place stuffed caps in shallow pan with inch of water and heat in oven.

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Clam Chowder 1 cup diced onion 3 cups chicken stock lb. Diced salt pork 3 Tblsp. Butter 1 lb. Diced potato 1 bay leaf 3 dozen clams, shucked & juice 1 cup bottled clam juice 3 cups milk 1 cup cream salt and pepper to taste Add clams and milk and heat only. Big Momma

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Southern Railway Bean Soup 1 pound navy beans 1 ham shank 1 (1-pound) can tomatoes 3 quarts water cup chopped onion 1 cup chopped celery 1 tsp. Marjoram (optional) 1 bay leaf salt and pepper to taste 2 cups diced uncooked potatoes cup mashed potatoes Soak beans overnight in water to cover. Next day drain and put in deep soup kettle with all ingredients except diced and mashed potatoes. Cover and simmer at least 2 hours, until beans are tender. Remove ham and bay leaf; skim off fat on surface. Cut ham into small pieces and return to soup. Add diced potatoes, cover and simmer about an hour longer; or until potatoes are well done. Blend in the mashed potatoes into the soup by stirring small amount of soup into the potatoes, then a little more, etc., then returning all to the pot (This prevents the soup from being watery.) Freezes well. Yield: 8 to 10 servings. Variation: This recipe may be used with a large beef bone instead of ham. Jules

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Broccoli Salad 2 bunches fresh broccoli 12 cherry tomatoes 1 pound fresh mushrooms 8 slices bacon, cooked and crumbled Green Goddess and Italian salad dressings Wash broccoli. Remove stems and discard. Put flowerettes in bowl. Wash mushrooms, slice and add to broccoli. Toss with bottle of Green Goddess and bottle Italian dressings. Refrigerate for about 6 hours, tossing. Add halved cherry tomatoes, put in individual salad plates and garnish with bacon crumbs. Vegetarian Chowder 1 pound white beans (lima - small white, Navy or Great Northern) cup margarine 1 tsp. Salt 3 cups milk 16 ounce can whole kernel corn 1 cup chopped onion 1 cups celery, chopped cup flour 1/8 tsp. Pepper 16 ounce can tomatoes pound Monterey Jack or sharp cheddar Rinse and soak beans. Drain. In a large kettle cook beans in 6 - 8 cups hot water with salt. Cook until tender (approximately 1 hour for limas, 2 for others). Dont drain. Saute onion and celery briefly in butter. Blend n flour, salt, pepper. Stir in milk and bring to a boil. Add to beans and their liquid along with remaining ingredients. Heat all to boiling. For extra zip add a few drops of bottled hot sauce. 12 generous servings. Freezes well. Party Time!

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Home Style Potato Salad 4 cups cooked, cubed and peeled potatoes (5 - 6 medium potatoes) 1 cup sliced celery cup chopped onion 2 hard cooked eggs, chopped cup pickle relish or chopped dill pickles (optional) Mix with 1 cup mayonnaise 2 Tblsp. Vinegar 1 tsp. Salt 1 tsp. Sugar pepper to taste ( to tsp.) Yield: About 5 cups. Blender Salad Dressing cup sugar 2 Tblsp. Salt 1 Tblsp. White pepper 1 large onion 1 cup vegetable oil 1 cup vinegar 1 cup water 1 garlic (or garlic salt) cup chopped celery cup chopped green pepper Put all ingredients in blender and mix well. Store in the refrigerator. Mix well before each use. Yield: 4 cups.

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Creamy Frozen Salad 2 cups sour cream 2 Tblsp. Lemon juice cup sugar tsp. Salt 1 (9 oz.) can crushed pineapple cup cherries cup pecans 1 banana, cut up Blend cream. Lemon juice, sugar and salt. Stir in remaining ingredients and freeze. Note: other fruit may be substituted for cherries and pecans. Young Lawrence Houston Reynolds

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Poppy Seed Dressing 1 cup salad oil cup sugar cup white vinegar 1 tsp. Dry mustard tsp. Salt grated onion 1 tap. Poppy seed tsp. Red food coloring (optional) Mix sugar, mustard and vinegar in mixer. Add oil gradually, the slower the better, until mixture is very thick. Add onion to taste and poppy seed. Stir in coloring. Keep refrigerated. Spinach Salad Dressing 3 Tblsp. Wine vinegar 6 Tblsp. Salad oil tsp. Salt 1/8 tsp. Pepper tsp. Dry mustard 1 clove garlic - cut into half Mix together and let stand with garlic for 30 minutes. Remove garlic. Serve with spinach. Note: Good mixture with spinach leaves is cauliflowerettes, avocado and red onion. Berrys House Dressing for Spinach Salad 1 cup cider vinegar tsp. Salt tsp. Black pepper tsp. Garlic powder cup sugar 1 Tblsp. Dry mustard 1 quart peanut oil Put half the vinegar and the dry ingredients into the work bowl or a food processor. Turn on machine and mix well. Slowly add oil. When all the oil is added, add remaining vinegar. Yield: 1 - 1 quarts.

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Green Tomato Pickles 7 lbs. Green tomatoes 5 lbs. Sugar 2 vials Lillys lime 4 pts. Vinegar 1 tsp. Ground clove 1 tsp. Ground cinnamon 1 tsp ginger 1 tsp celery seeds Slice tomatoes thin. Make 2 gallons lime water (1 gallon to a vial of lime). Pour over tomatoes and let stand for 24 hours. Drain. Let soak 4 hours in clear water. Drain again. Change bowls. Make syrup letting it come to a boil and pour over tomatoes. Let stand overnight. Next morning boil very slowly in syrup (10 minutes). Makes 10 pints. When filling jars run a spoon down the side of the jar. To the right is Mary at the Alpha Sig Apache Ball with Lindsey Getzen in 1949!

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Chow-Chow 6 cups ground onion 6 cups ground cabbage 6 cups green tomato 12 - 15 green peppers, ground 6 red peppers cup salt Let soak overnight - rinse and drain. Add to vegetables and let come to a simmer Simmer about 3 minutes 6 cups sugar 4 cups cider vinegar 2 cups water 1 Tblsp. Celery seed 2 Tbslp. Mustard seeds Place in scalded jars. Makes 8 - 9 pints. Datridge & Houston Reynolds

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Teriyaki Marinade 4 Tblsp. Soy sauce 2 Tblsp. Honey 1 tsp. Ginger 2 Tblsp. Oil 1 Tblsp. Red wine 1-2 cloves garlic Combine all ingredients. Use for fish, chicken or beef. White Wine Marinade 1 cup white wine 1 clove garlic cup grated onion tsp. rosemary cup oil 2 Tblsp. Vinegar tsp. pepper tsp. thyme Combine all ingredients and use with chicken or pork. Miss Lila with Jackie.

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Marinade for Fish cup freshly squeezed lemon juice 2 Tblsp. Soy sauce tsp. Garlic powder tsp. Pepper tsp. Hot sauce cup olive oil Mix first five ingredients in blender. Gradually add olive oil. Marinate for 1 hour or longer in the refrigerator. Grill. Rosemary Garlic Mackerel 2 Tblsp. White wine vinegar 2 Tblsp. Lite soy sauce 3 cloves garlic - minced Combine above and marinate fish for at least one hour. 4 (4 ounce) mackerel fillets 1 tsp. Dried rosemary tsp. Cracked pepper Drain fish from marinade. Broil 3 inches from heat for approximately 3 minutes. Turn. Sprinkle with rosemary and pepper. Broil approximately 5 extra minutes or until fish flakes. 50Th Anniversary

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Barbecue Sauce Ingredients Vinegar Worcestershire sauce Tabasco Chili Powder Paprika Black Pepper Salt Catsup Mustard (dry) Water (optional) For Approximately 6 Quarts 2 qts. 4 Tblsp. 4 Tblsp. 4 Tblsp. 8 Tblsp. 12 Tblsp. 12 Tblsp. 3 small bottles 3 tsp. 2 cups Pig Slaw 2 Tblsp. Sugar 12 ounces white vinegar 2 Tblsp. Water pound finely shredded green cabbage (about 1 medium head or 4 cups) Place sugar, vinegar and water in plastic bowl and mix with wire whip until sugar is dissolved. Add shredded cabbage, mix well and cover. Refrigerate 2 hours before serving. Makes about 4 cups. To assemble: to make the sandwich place a heaping cup of warm pig meat on bun. Place about 2 tablespoons of pig slaw on meat and additional barbeque sauce on top. Below is the beach cabin on Wrightsville Beach with Tiny, Partner, Mary and Jackie on the porch. This picture was taken before the road to the beach! For Approximately 1 Quart 2 cups 1 Tblsp. 1 Tblsp. 1 Tblsp. 2 Tblsp. 3 Tblsp. 3 Tblsp. to 1 small bottle tsp. cup

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Pimento Cheese pound cheddar cheese, cubed 1 jar (2 oz.) pimento, drained 1/8 tsp. Salt 1 tsp. Lemon juice cup mayonnaise Grind together cheese and pimento or blend in electric blender. Blend in remaining ingredients. Makes about 1 cups or enough for 5 to 6 sandwiches. Mary walks the beach.

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Marys Lime Jello 1 package lime jello 1 cup boiling water Dissolve jello in water. Add... 1 package Knox gelatin softened in c. water Add 1 sm. Package cream cheese (w/pineapple) cup chopped celery 1 medium can crushed pineapple (not drained) cup chopped pecans Chill to set. You can add in cup whipped cream after the above starts to set, if desired.

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Marinated Spinach Salad 1 tblsp. Dijon mustard 3 tblsp. Red wine vinegar tblsp. Dried tarragon 2 tblsp. Olive oil 8 oz. Fresh mushrooms, quartered 2 slices red onion 16 cherry tomatoes, cut in half 4 cups fresh spinach 3 slices Swiss cheese, cut into thin strips Pepper Combine first 4 ingredients, wisk. Add all vegetables but spinach, marinate 15 minutes. Top with spinach and toss. Sprinkle with cheese and pepper.

Apple Salad 3 red delicious apples, unpeeled, chopped 1 cup grated cheddar cheese 1 cup pineapple chunks, drain and reserve juice 1 cup pecans, chopped Sauce: cup sugar 2 tblsp. Flour 1 egg, beaten Reserved (1 cup) pineapple juice Mix sauce ingredients in small saucepan, cook over medium heat until thickened, stirring constantly. Cool. Layer fruit, cheese and nuts in a bowl. Pour cooled sauce over layers and refrigerate.

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Vegetables and Side Dishes

Graduations..

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Baked Cheese Grits 3 cups hot cooked grits 1 Tblsp. Butter 4 eggs, beaten 1 cup shredded sharp cheddar cup milk Spray 2 quart casserole with vegetable coating spray. Pour grits into mixing bowl. Stir in butter until melted. Mix eggs - cheese, milk. Beat this mixture into grits until well mixed. Bake approximately 45 min at 350. Serve immediately. Mr. And Mrs. Burris Reynolds

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John Wayne Eggs 2 cans (4 ounce) green chilies, seeds removed and drained 12 ounces Monterey Jack cheese, grated 12 ounces cheddar cheese grated Mix the above and turn into a 2 quart 12 x 8 x 2 greased dish. Separate 4 eggs. Beat egg whites until stiff Combine the following and fold into the beaten egg whites 4 egg yolks 2/3 cup evaporated milk 1 Tblsp. Flour 1 tsp. Salt 1/8 tsp. Pepper Pour egg mixture over cheese and ooze through cheese with fork. Bake for 30 minutes at 325. Top with sliced tomatoes and bake 30 more minutes.

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Corn Stuffed Tomatoes 6 tomatoes - scoop out centers, retain cup Saute together cup onion chopped 1 Tblsp. Oleo Add to reserved tomato. 1 7-ounce can corn cup cheddar cheese grated 1 Tblsp. Basil 1 Tblsp. Parsley tsp. Pepper tsp. Salt sauted onion Fill tomato shells. Bake at 350 for 15 minutes.

Potato Casserole 8 large potatoes 2 Tblsp. Onion salt 1 pint sour cream 4 Tblsp. Oleo 1 cup grated cheese Cook potatoes and mash with onion salt and sour cream. Add oleo. Put in a 2 quart casserole dish. Refrigerate overnight. Bake at 350 for 1 hour.

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Baked Eggplant Mix 1 cup mayonnaise cup milk 1 Tblsp. Lemon juice tsp. Salt Dip eggplant slices in the above, then in crushed cracker crumbs. Bake 25 - 30 minutes at 350.

Broccoli Casserole cup onions fried in 4 Tblsp. Oleo add 2 tsp. Flour and cup water. Cook until thick. Add 8 ounces Cheese Whiz. Add 2 packages chopped frozen broccoli, thawed and drained. Add 3 well beaten eggs. Top with cracker crumbs and 2 Tblsp. Melted oleo. Bake at 350 for 30 -40 minutes.

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Broccoli Casserole 2 packages chopped broccoli 2 eggs beaten 1 cup mayonnaise 1 chopped medium onion 1 can mushroom soup salt & pepper cheese crackers Mix all ingredients except broccoli and crackers. Place thawed undrained broccoli in greased casserole and mix lightly with fork. Pour above mixture over broccoli and top with cheese crackers. Bake at 325 for 45 minutes.

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Potato Casserole 1 2lb. Pkg. Frozen hash brown potatoes, southern style 2 cups sour cream 2 cups grated cheddar cheese 1 can cream of mushroom soup 1 medium diced onion Mix all together. Bake at 350 about 45 minutes. (Maybe a little bit longer if potatoes arent browned).

Southern Corn Pudding 1 can (1lb.) cream style corn 1 Tblsp. Sugar 1 tsp. Salt 3 Tblsp. Butter, melted 5 eggs, well beaten 3 cups milk 1 Tblsp. Cornstarch 1 Tblsp. Cold water Combine corn, sugar, salt, butter, eggs and milk. Dissolve cornstarch in cold water and stir into corn mixture. Pour into greases, shallow 2 quart baking dish. Bake at 350 about 1 hour or until custard is firm. 6 - 8 servings.

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Spinach Artichoke Supreme 2 - 10 ounce packages frozen chopped spinach, cooked and drained 8 ounces cream cheese - softened cup butter, melted salt and pepper to taste 2 jars artichoke hearts 1 cup seasoned croutons 2 Tblsp. Butter melted In bowl mix spinach, cream cheese, cup butter, salt and pepper. Pour mixture into buttered 1 quart casserole dish. Arrange artichoke hearts on top. Sprinkle with crumbs and spread over artichokes. Bake at 350 for 20 - 30 minutes until bubbly. Six servings. Bean and Corn Casserole 1 can white corn, drained 1 can French green beans, drained 1 cup chopped celery cup sour cream cup green pepper, chopped cup chopped onion cup sharp cheese, grated 1 can cream of celery soup salt and pepper to taste Mix all together. Place in buttered casserole dish. Add topping of Ritz cracker crumbs that have been stirred into 1 stick of margarine and melted in skillet. Add cup slivered almonds. Bake at 350 for 45 minutes. Serves 8. Freezing Corn 15 cups corn 5 cups water cup sugar Mix together. Let stand 20 minutes. Freeze.

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Squash Custard Casserole 2 lbs squash (yellow) 1 cup mayonnaise 2 eggs - beaten 1 small onion, chopped tsp. Thyme 1 cup grated cheese (cheddar, Monterey Jack or combination) Slice squash and cook with onion in salted water. Combine mayonnaise, eggs, thyme and of cheese. Add squash and mix well. Pour into buttered dish and sprinkle with remaining cheese. Bake 375 25-30 minutes. Left is the home in Phoenix with Partner on the front porch!

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Sweet Potatoes in Orange Cups Pare and cook sweet potatoes until tender. Mash. To 2 cups solid potato add 2 Tablespoons butter and cup milk. Beat until fluffy. Season with a pinch of salt and cup sugar. Have ready 6 orange cups from which pulp has been removed and scraped clean. Fill with mixture. Place whole marshmallow on top of each cup. Put into casserole and bake in hot oven 400 long enough to melt and brown marshmallow. This casserole may be prepared ahead and placed in hot oven just before serving. A pretty garnish for a platter of roast beef, baked chicken or ham.

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Spanish Rice 1/3 cup rice 1 cup hot water 1 cup cheese 2 cups canned tomatoes 3 Tblsp. Chopped onions 2 Tblsp. Butter Mix and bake in an uncovered dish for 2 hours. Mulberry Lane

Grits Souffle Bring to boil 2 cups water 1 tsp. Salt 1/8 tsp. Garlic salt dash hot pepper sauce Add and cook for 5 minutes cup grits Cook separately until thick 4 egg yolks 2 cups grated cheese 1 cup milk Mix grits and milk mixture. Fold in 4 beaten egg whites. Bake at 325 for 60 - 70 minutes.

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Squash with Tomato Sauce 1 spaghetti squash, cut in half, seeds removed and placed inside down in baking dish with about and inch of water. Bake at 350 for about 40 minutes or until tender. While cooking, prepare sauce. cup diced onion cup sliced carrots 1 clove garlic 1 Tblsp. oil 1 (28-ounce) can tomatoes cup red wine 1 bay leaf 2 Tblsp. Parsley 1 tsp. Basil 1 bouillon cube tsp. oregano tsp. Thyme 2 cups sliced mushrooms Saute garlic and onions in oil. Add remaining ingredients and simmer about 20 minutes. When squash is done scrape out centers with fork and it will resemble spaghetti. Top with sauce.

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Scalloped Tomatoes Brown 4 Tblsp. Oleo 1 cup bread crumbs remove from pan and saute 1 small minced onion Mix onion with 2 cups canned tomatoes 4 Tblsp. Sugar salt and pepper to taste tsp. Sweet basil Bake at 350 for 40 minutes. Sprinkle with bread crumbs and cheddar cheese and bake an additional 10 to 15 minutes.

Corn Pudding Beat until smooth 3 eggs yolks 3 Tblsp. Sugar 2 Tblsp. Flour tsp. Salt dash pepper Beat in 1 cup milk. Add 2 cups corn. Fold in 3 beaten egg whites. Pour in buttered dish and bake at 350 for 45 minutes.

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Eggplant Supreme 1 medium eggplant, peeled and cubed cup sliced fresh mushrooms 2 Tblsp. Chopped onions 2 Tblsp. Chopped green peppers 2 Tblsp. Butter 2 Tblsp. Flour 1 tsp. Salt 1/8 tsp. Pepper cup half-and-half 3 Tblsp. Chopped pimento 2 slices bacon, cooked and crumbled 2 Tblsp. Buttered bread crumbs 1 Tblsp. Grated parmesan cheese. Cook eggplant 10 minutes in a small amount of boiling water; drain well. Saute mushrooms, onion and green pepper in large skillet until tender. Stir in four, salt and pepper. Add eggplant, half-and-half, pimento and bacon. Stir well. Spoon mixture in a greases 1 quart baking dish. Top with bread crumbs and parmesan cheese. Bake at 350 for 30 minutes.

Zucchini Ziti cup chopped onions cup oleo Saute above and add cup chopped green pepper 3 cups peeled tomato chopped 1 tsp. Salt tsp. Pepper 1 can mushrooms Cover and cook for 30 - 45 minutes. Serve over cooked ziti.

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Creamy Onions pound small white onions ( or 2 16-ounce cans) 2 Tblsp. Flour 2 Tblsp. Oleo tsp . salt 1/8 tsp. Pepper 1 cups half and half 2 medium carrots Boil onions until soft. Melt oleo, stir in flour and rest of the ingredients, Stir and cook until thickened. Stir in onions. Tugo-War-Moore

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Zucchini Pie 3 cups grated unpeeled zucchini 1 cup Bisquick cup parmesan cheese cup chopped onion 2 tsp. parsley tsp. Salt tsp. Seasoned salt tsp. Oregano dash pepper 1 clove garlic cup vegetable oil 4 eggs, slightly beaten Combine all ingredients, grease pan, bake in 350 oven for 45 minutes or until done. The Moores finally win something first and last time!

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Acorn Squash Bake 2 acorn squash ( about 1 pounds each) salt to taste cup maple flavored syrup 2 Tblsp. Oleo, melted 1/3 cup pecans cut squash into inch thick slices, remove seeds and membrane. Arrange in lightly greased 13 x 9 x 2 baking dish. Sprinkle with salt. Combine syrup and oleo and pour over squash. Sprinkle with pecans. Bake at 350 for 35 - 40 minutes or until tender. Serves 6 - 8.

Butternut Casserole 3 cups cooked, mashed butternut squash 2 Tblsp. oleo, melted 1 Tblsp. Brown sugar tsp. Salt 1 Tbslp. Oleo 6 cups peeled, chopped apple cup sugar 1 cups cornflakes, coarsely crushed cup chopped pecans cup firmly packed brown sugar 2 Tblsp. Oleo, melted. Combine first four ingredients, stirring well. Set aside. Melt 1 Tblsp. Oleo in skillet, add apples and sugar. Cover and simmer 8 - 10 minutes. Drain off liquid. Stir apples into squash mixture. Spoon into lightly greased 2 quart casserole dish. Combine remaining ingredients, stirring well and sprinkle over squash. Bake at 350 for 20 minutes or until thoroughly heated.

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Zippy Zucchini Bake 4 pounds zucchini, cooked 2minutes and coarsely chopped 1 pound sausage 1 cup finely crushed saltines 1 cup parmesan cheese 4 eggs, beaten tsp. Thyme salt and pepper 2 cloves garlic Cook sausage with onion and agrlic. Drain Combine remaining ingredients and spoon into 3 quart casserole. Sprinkle with cup parmesan cheese. Bake at 350 for 1 hour.

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Creole Eggplant 1 medium eggplant, peeled and cubed 1 medium green pepper, chopped 1 medium onion, chopped 2 cloves garlic, minced 1 (8 ounce) can tomato sauce tsp. Dillweed tsp. Dried whole rosemary, crushed tsp. Dried whole thyme Combine all ingredients in a skillet. Cover and cook over low heat 15 to 20 minutes or until tender, stirring occasionally. Yield: 6 servings.

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Broccoli-Swiss Cheese Casserole 1 (24 ounce) carton cottage cheese 3 eggs cup plus 2 Tblsp. Oleo 1/3 cup flour 4 cups chopped cooked broccoli 2 cups shredded Swiss cheese 1 (83/4 ounce) can whole kernel corn drained cup chopped onion tsp. Salt tsp. Pepper 4 drops hot sauce 1/3 cup soft bread crumbs cup cooked crumbled bacon Combine cottage cheese, eggs, cup oleo and flour in blender and process until smooth. Set aside. Combine next 7 ingredients, and stir in cottage cheese mixture. Pour into lightly greased 2 quart casserole. Saute bread crumbs in remaining 2 Tbslp. Oleo, add bacon and sprinkle over top of casserole. Bake at 350 for 45 minutes. Yield: 6 - 8 servings.

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Stuffed Baked Potatoes 2 large baking potatoes vegetable oil 4 slices bacon cup chopped green onion cup SOUR CREAM 2 Tblsp. Grated parmesan cheese tsp. Salt tsp. White pepper Wash potatoes and rub with oil. Bake at 400 for 1 hour or until done. Allow potatoes to cool to the touch. Cut in half lengthwise and scoop out pulp, leaving shell intact. Mash pulp. Cook bacon crisp then crumble, reserving 3 Tblsp. Drippings. Saute onions in drippings. Combine potato pulp, bacon, onions, and next four ingredients. Stuff shells and sprinkle with paprika. Bake at 350 for 15 - 20 minutes.

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Zucchini with Mozzarella 2 Tblsp. Salad oil 1 medium onion, diced 1 medium pepper, diced 1 small clove garlic, minced 1 (16 ounce) can tomatoes 4 medium zucchini cut into inch slices tsp. Salt tsp. Sugar tsp. Oregano leaves tsp. Basil 1 8 ounce package mozzarella, shredded In a 10 inch skillet heat oil and cook onion. Green pepper, garlic until tender. Add tomatoes with their liquid and the next five ingredients. Heat to boiling. Reduce heat and simmer about 15 minutes, stirring occasionally. Sprinkle with cheese and simmer until cheese is melted.

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Spinach Pie Supreme 1 (10-ounce) package frozen chopped spinach 1 (3-ounce) package softened cream cheese 1 cup shredded cheddar cheese 5 eggs slightly beaten tsp. Salt cup chopped green onion 2 Tblsp. Chopped parsley 1 unbaked pie crust 1 tomato thinly sliced cup grated parmesan cheese Cook spinach according to directions, drain well, set aside. Combine cream cheese, cheddar cheese, eggs, salt onion and parsley. Beat lightly with a fork. Stir in spinach and pour into pastry shell. Arrange tomato slices on top and sprinkle with parmesan cheese. Bake at 450 for 35 minutes or until set.

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Garlic Mashed Potatoes 1 pounds red-skinned potatoes, scrubbed, cut in cubes, skin on 6 tblsp. Butter 6 cloves garlic, roasted (15 minutes at 450) cup heavy cream Salt to taste Cook potatoes and drain. Mash with remaining ingredients.

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Spanakopita 2 (10-ounce) package frozen chopped spinach 4 eggs slightly beaten 1 small carton cottage cheese 2 onions chopped fine 4 tblsp. Butter melted 4 tblsp parmesan cheese lb. Feta Mix all of the above. lb. Filo Place 5 sheets filo on bottom of pan, butter between them. Be sure to have filo hang over edge of pan. Pour spinach mixture over filo. Place 5 more sheets of filo, butter between them on top. Fold edges of bottom layer of file over top to enclose filling. Freeze if desired (before baking). Bake at 350 until golden brown, about 45 minutes. Zimaropita (Squash cornbread) 4 medium squash, grated 2 boxes Jiffy cornbread mix 4 eggs 1 cup milk 4 ounces feta, crumbled 8 ounces cottage cheese 1 teaspoon salt 1 stick butter, melted Place grated squash in large bowl. Press to remove excess moisture. Add next 6 ingredients and mix. Pour into 9x13 greased pan and spread to edges. Pour melted butter over top. Bake at 350 for 45 minutes or until golden brown.

Greek Rice 1 cup rice 1 stick butter 2 cups chicken broth Brown rice in melted butter. Add broth and bring to slow boil. Cover and cook until rice is tender ( about 30 minutes).

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Main Dishes

The Sophisticate.

The Carefree

and the gullible.

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Crab Quiche 1 cup swiss cheese cup fresh crabmeat onions 3 eggs 1 cup half & half tsp. Salt tsp. Lemon rind dry mustard pepper cup sliced almonds Bake empty pastry shell at 400 for 3 minutes. Prick and bake 5 minutes longer. Cool. Put cheese in pastry. Put crab on top, sprinkle with onions. Beat eggs, stir in remaining ingredients. Pour into pastry shell . Bake 1 hour at 325. Mary and Dudley Britt - 1949

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Hot Dog Bar-B-Q cup chopped onion 1 Tblsp. Fat 1 14 oz. Bottle hot catsup 2 Tblsp. Pickled relish 1 Tblsp. Sugar 1 Tblsp. Vinegar tsp salt dash pepper 1 lb. Frankfurters toasted buns Cook onion until tender in fat. Stir in catsup, pickle relish, sugar, vinegar and seasonings. Score franks, add to sauce. Simmer until well heated. Feed this to a half dozen kids or so. Mary did! Lake Waccamaw.

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Lasagna 1 - 1 lbs. Ground beef 1 Tblsp. Salad oil 1 can tomatoes (lg. Size) 1 (8 oz.) can tomato sauce 2 envelopes spaghetti sauce mix 2 cans (12 oz.) V-8 cocktail juice 1 lb. Lasagna noodles 1 pkg. (12 oz.) cottage cheese 1 pkg. (8 oz.) mozzarella cheese 2 oz. Grated Romano Cheese Cook covered at 350 for 1 about 1 hour if noodles are uncooked - less time if precooked. Serves 12 or more.

Flank Steak 1 beef flank steak ( 1 to lbs.) 1 small onion chopped 2 Tblsp. Vinegar cup water 2 Tblsp. Catsup 1 Tblsp. Brown sugar 2 Tblsp. Salad oil 1 tsp. Salt tsp. hot pepper sauce Marinade steak in mixture overnight or at least 6-8 hours before grilling.

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Shrimps Creole Fresh shrimps, 1 pound butter or margarine, 3 Tblsp. Onion, chopped, cup green pepper, chopped, 2/3 cup parsley, minced, 2 Tblsp. Celery, chopped, cup tomatoes, 1 can (1pound, 4 ounces) tomato sauce, 1 can (8 ounces) salt, tsp. Red hot sauce, dash bay leaves, 2 cooked rice, hot, 3 cups Shell shrimps and remove dark vein along back. Rinse in cold water; drain well. (or you can use canned or frozen de-veined shrimps.) Heat butter in saucepan or skillet; add onion and cook over low heat until soft, about 5 minutes. Add green pepper, parsley, celery, tomatoes, tomato sauce, salt, red hot sauce and bay leaves. Simmer, without cover, over moderate heat for 20 minutes, stirring frequently. Add shrimps, cover and simmer 8 to 10 minutes longer, until shrimps are tender. Remove bay leaves and serve at once on hot rice. Makes 4 servings. Betty, Cat, Mary and Sarah Kay

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Barbecued Beef Brisket 1 4 lb. Beef brisket Sauce: 1 chopped onion 1 clove garlic, minced 2 Tblsp. Oil 1 Tblsp. Chili powder 1 cup catsup cup vinegar 2 Tblsp. Worcestershire sauce 3 Tblsp. Brown sugar 1 Tblsp. Mustard 1 tsp. Cumin Saute onion and garlic in oil until soft. Stir in chili powder and cook briefly. Add remaining ingredients. Simmer uncovered for 20 minutes. Place foil over 13 x 9 x 2 baking pan. Place brisket in center of foil. Spread BBQ sauce over meat. Fold ends of foil together and fold down over meat. Bake at 350 for about 3 hours or until tender. Slice meat. Skim fat off sauce and serve with meal. Can freeze. Ft. Caswell - double dating

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Sweet and Sour Chicken Cut up chicken (breasts) cup crushed pineapple, including juice 1 cup brown sugar cup catsup cup vinegar with garlic 2 green peppers, chopped 1 medium onion, chopped 3 stalks celery, chopped Flour and brown chicken. Put in casserole dish. Cook onion, celery and green pepper until tender and crisp. Add pineapple, catsup, sugar and vinegar. Pour over chicken, cover, cook 1 hour at 350.

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Leg of Lamb with Pineapple Rub lamb with 2 tsp. Salt and pepper. Roast uncovered in 325 oven. Sauce: Drain 20 ounce can pineapple reserving syrup. Add water to syrup to equal 1 cup. Combine cup sugar, 1 Tblsp. Cornstarch and dash salt - add liquid and cook until thickened. Stir small amount of hot mixture in 1 slightly beaten egg yolk. Return to hot mixture - cook 1 minute. Stir in 2 Tblsp. Margarine, add pineapple to sauce. Spoon enough on roast to glaze. Pass remaining sauce with lamb. Russ - 10 months

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Beef Stroganoff 1 Tblsp. Chopped parsley 1 pound onions sliced very thin (3 large) 2 pounds top round steak - cut in narrow strips the size of a little finger 1 sticks butter 1 Tblsp. Dry mustard 1 tsp. Salt tsp. Pepper 1 Tblsp. Flour 1 cup sour cream 2 bay leaves Saute 1 pound onions slowly in 8 Tblsp butter until golden brown or about 20 minutes. Remove into a casserole. Saute round steak in 4 Tblsp butter just long enough to turn gray and give off juice. Strain off this juice over onions. Stir dry mustard, salt and pepper and add sour cream. Mix well, place over low heat, cover and simmer gently for 45 minutes stirring lightly occasionally . Bury in this 2 bay leaves and add meat. Mix well - cook on low heat for 45 minutes. Remove, cool and refrigerate over night. Fifteen minutes before serving simmer again over low heat. Sprinkle with 1 Tblsp flour. Stir well. Then add 1 scant cup sour cream- cooking until well mixed. Serve with noodles. Easy Brisket 1 large brisket 1 package Lipton onion soup mix 1 bottle chili sauce 1 can beer Place brisket in baking dish sprayed with Pam. Sprinkle with soup mix. Top with chili sauce and beer. Cover tightly with foil. Bake slowly all day to 200. Oven Chicken 1 cup raw rice 1 can mushroom soup 1 can celery soup 1 can chicken soup 1 cut up chicken Put raw rice in casserole. Mix soups together, add to rice. Place cut up chicken on top. Cover. Bake at 275 for 2 hours. Oven Fried Chicken 2 - 4 pounds chicken cut up cup sour cream 1 Tblsp. Lemon juice 1 tsp. Worcestershire sauce 1 tsp. Celery salt tsp. Paprika 1 cup seasoned crumbs (chips, corn flakes, bread crumbs) 2 cloves garlic (or garlic salt) salt and pepper Mix all dry ingredients. Mix wet ingredients. Roll chicken in crumbs after dipping in sour cream mixture. Arrange skin side up in one layer. Bake uncovered about one hour at 350.

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Turkey Spaghetti 1 small onion chopped fine 1 clove garlic, crushed 2 Tblsp. Olive oil 1 (28-ounce) can tomatoes, cut up 1 cups water 1 tsp. Basil 1 tsp. Salt 2 cups chopped cooked turkey cup dry white wine In saucepan saute onion and garlic in olive oil. Stir in tomatoes and water, then basil, salt, pepper, turkey and wine. Simmer for 45 minutes. Serve on hot cooked spaghetti.

Ham Turkey Pie Rice shell 2 cups cooked rice 2 beaten eggs 4 Tblsp. Melted oleo 1/8 tsp. Pepper Mix and press into 9 inch pie pan. Combine and cook until thick 4 Tblsp. Oleo 5 Tblsp. Flour tsp. Pepper 2 cups chicken broth Add 1 cup diced ham 1 cup diced turkey cup mushrooms cup chopped onion 3 Tblsp. Parsley Pour in rice shell Bake at 350 for 40 minutes. Curry and Wine Sauced Chicken

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 cup dry white wine 1 tsp. Instant bouillon granules 1 clove garlic, minced 1 tsp. Curry powder tsp. Seasoned salt tsp. Pepper 3 chicken breasts, split 1 tsp. Cornstarch 1 3-ounce can sliced mushrooms In a 12 inch skillet, combine 1 cup water , wine and bouillon, garlic, curry, seasoned salt and pepper. Bring to boil. Add chicken, reduce heat and cover. Simmer for 30 minutes or until tender. Remove chicken to platter. Blend cornstarch and 2 Tblsp. Cold water. Slowly stir into pan juices. Cook and stir over low heat until bubbly. Stir in mushrooms. Pour sauce over chicken. Lenas Country Store & the Phoenix Post Office

Lemon Garlic Chicken 1 chicken cut up salt and pepper to taste Combine and use to baste chicken tsp. Garlic powder cup oleo melted 1 6-ounce can lemonade Cook on grill for 60 minutes, or bake in 350 oven.

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Favorite Chicken 4 boned chicken breasts cup lemon juice and butter 2 tsp. Worcestershire 2 cups sour cream 2 tsp. Soy sauce garlic, pepper, paprika and salt to taste Combine the above and put in glass dish with chicken, covering all chicken pieces well. Cover and refrigerate over night. Before baking remove chicken and coat with crushed crumbs. Discard remaining sour cream mixture. Bake for 45 minutes at 350. Remove and drizzle a little melted butter over and bake an additional 15 minutes. Chicken Spaghetti 1 large onion 1 bell pepper (optional) 2 cans tomatoes (1 large can, 1 1 pound can) package spaghetti 1 bunch celery garlic salt 1 can English peas, drained 4 cups broth mushrooms 3 whole chicken breasts Dice and saute onion in butter. Remove and saute celery and pepper. Add garlic salt and tomatoes. Simmer 45 minutes. Boil chicken until tender. Chill and dice. Cook spaghetti in broth until tender. Add peas, chicken and spaghetti to sauce. Add mushrooms. Sprinkle with parmesan cheese . Bake 20 minutes at 350. New Hope Baptist Church, Phoenix, NC

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Chicken Supreme 6 chicken breasts 1 can mushroom soup 1 small can mushrooms 1 cup sour cream salt and pepper Sprinkle chicken with salt and pepper. Place skin side up in casserole and cover with mixture. Sprinkle with paprika. Bake 1 hour 15 minutes at 350. Mary enjoys the Spring Frat Dance with Carter Dawkins in 1948.

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Spicy Seafood Gumbo 1 cup vegetable oil 1 cup all-purpose flour 4 medium onions, chopped 8 stalks celery, chopped 3 cloves garlic, minced 4 (14 oz.) cans ready to serve chicken broth 2 (28 oz.) cans whole tomatoes, undrained and chopped 2 (10 oz.) packages frozen sliced okra, thawed 1 pound crab claws cup Worcestershire sauce 1 Tblsp. Hot sauce 5 bay leaves cup minced fresh parsley 2 tsp. Dried whole thyme 2 tsp. Dried whole basil 2 tsp. Dried whole oregano 2 tsp. Rubbed sage 2 lb. Unpeeled medium sized fresh shrimp 1 qt. Standard oysters, undrained 1 lb. Fresh crabmeat, drained and flaked 1 lb. Fish fillets, cut into 1 inch cubes hot cooked rice gumbo file (optional) Combine oil and flour in a cast iron skillet; cook over medium heat 20 minutes, stirring constantly, until roux is the color of chocolate. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. Transfer mixture to a Dutch oven. Add chicken broth and next 12 ingredients, simmering 2 hours, stirring occasionally. Peel and devein shrimp. Add shrimp, oysters, crabmeat and fish to Dutch oven: simmer 10 to 15 minutes. Remove and discard bay leaves. Serve gumbo over hot rice, and if desired, sprinkle with file. Yield: 7 quarts. 50th Anniversary Celebration.

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Chicken-Broccoli Casserole 3 chicken breast halves or the meat from one chicken 2 (10 oz.) pkgs. Broccoli 2 cans cream of chicken soup 1 cup mayonnaise 1 (1/2 pint) container of sour cream 1 tsp. Curry powder salt and pepper to taste 1 cup sharp cheese, grated 1 Tblsp. Lemon juice grated parmesan cheese paprika Cook chicken and debone. Cut meat into chunks. Cook broccoli according to package instructions and drain. Mix together soup, mayonnaise, sour cream, lemon juice, curry powder, salt and pepper. Put a layer of chicken and a layer of broccoli in a greased 3 quart casserole. Add part of the soup mixture. Sprinkle with sharp cheese and Parmesan. Add another layer of chicken and broccoli. Top with the rest of the soup mixture. Sprinkle with the rest of the sharp cheese and parmesan cheese. Sprinkle with paprika. Bake at 350 for 30 minutes or until bubbly. Makes about 8 - 10 servings. Clarkton, NC

69

Crab Cakes 1 pound crab meat 2 eggs 4 slices white bread cubed w/out crust 1 tblsp. mustard 1 tblsp. Mayonnaise 1 tblsp. Worcestershire sauce 1 tsp. Old Bay Mix all ingredients. Make into cakes. Place pat of butter on top of each cake. Place on baking sheet and bake at 350 for 15-20 minutes.

70

Chinese Rice Brown 1 pound ground round steak in 2 Tblsp. Oleo. Add 3 chopped onions, 1 cup celery, 1 cup raw rice. Put all in a well greased casserole. Add 1 can mushroom soup, 3 tablespoons soy sauce,. Add to 1 cup sour cream, 1 can chicken broth, 1 large can sliced mushrooms. Bake slowly (1 to 2 hours) at 325 stirring frequently. Add 1 cup cashew nuts last hour. Add more liquid if needed. Serves 14.

71

Pasta Sauce Raphael 2 jars (6 ounce) marinated artichoke hearts in oil 2 Tblsp. Olive oil 2 cups chopped onions (or less) 2 Tblsp. Minced garlic tsp. Dried oregano tsp. Dried basil 1 Tblsp. Coarsely ground pepper tsp. Salt pinch of dried pepper flakes 1 can (28 ounces) plum tomatoes with juice can freshly grated parmesan cheese cup chopped parsley ( or 1 Tblsp. Dried) Drain artichoke hearts, reserving the marinade. Heat olive oil in large saucepan. Add onions, garlic, oregano, basil, pepper, salt, pepper flakes and reserved artichoke marinade. Saute over medium heat until onion and garlic are soft and translucent. Add tomatoes and simmer for 30 minutes. Add artichoke hearts and simmer 20 - 30 minutes. Add parmesan and parsley. Simmer another 5 minutes. Yield: 6 portions, enough for 1 pound pasta.

72

Tuna Dinner Casserole 1 pkg. (6 oz.) cheddar cheese flavored crackers 2 cans (6 - 7 oz. each) tuna, drained 1 cup shredded cheddar cheese cup chopped onion cup chopped green pepper 2 Tblsp. Diced pimiento 2 cups milk 4 eggs, lightly beaten tsp. Dry mustard tsp. Tabasco pepper sauce Line baking dish with crackers. Put remaining crackers in paper or plastic bag and crush. Flake tuna with fork. Sprinkle evenly over crackers in baking dish. Sprinkle cheese, onion, green pepper and pimento over tuna. Combine milk , eggs, dry mustard and Tabasco. Pour over ingredients in baking dish. Sprinkle with reserved crumbs. Bake at 325 for 40 minutes. Let stand 5 minutes before serving. Yield: 4 - 6 servings. Mary and Pepper.

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Flank Steak with Wine Sauce cup dry red wine 1 clolve garlic, crushed 1 tsp. Salt 1 tsp. Pepper 1 tsp. Dried dill 1 flank steak Combine ingredients and marinate meat for 1 - 2 hours. Remove meat, pat dry and broil or BBQ quickly to desired doneness. Slice thinly on the diagonal. Add 1 Tblsp. Butter to sauce and heat and serve as sauce for meat.

Chicken Cacciatore 2 pounds chicken, cut up 3 Tblsp. shortening dash pepper cup onions cup celery 1 clove garlic 1 cup ketchup 1 cup water 2 Tblsp. Parsley 1 by leaf tsp. Salt 2 Tblsp. Red wine Saute onions and celery with garlic in shortening. Stir in ketchup and remaining ingredients. Add chicken and simmer until chicken is done.

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Sweet and Sour Pork 1 can (20) ounce) pineapple chunks in juice 4 tsp. Cornstarch cup water cup brown sugar 1 tsp. Ginger cup soy sauce 3 Tblsp. Red wine vinegar 1 Tblsp. Sherry 3 Tblsp. Vegetable oil 1 pound pork loin cubes (2 cups) 3 cloves garlic 2 cups match stick carrot strips 1 green pepper cut into strips 4 cups hot cooked rice Drain pineapple and reserve juice. Blend cornstarch and water, stir in pineapple juice, brown sugar, ginger, soy sauce, vinegar and sherry. Boil until thick. Remove from heat. Stir fry pork for 10 minutes. Add garlic, green pepper and carrots and stir fry 4 more minutes. Add pineapple and sweet and sour sauce. Simmer for 5 minutes. Serve over rice.

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Sherry Glazed Ribs 3 - 4 pounds country style ribs cups honey 2 cups ketchup - 1 cup chopped green pepper 1 cup sherry - 1 cup chopped onion Mix ingredients. Brown ribs, pour off grease. Place in 13 x 9 pan and pour sauce over. Cover tightly with foil. Cook at 275 for approximately 3 hours. Sauce is good served over rice. Crock Pot Chicken Gumbo 1 fryer cut up 2 ribs celery 1 bay leaf 1 can Campbells Chicken Gumbo Soup 1 small onion, diced 1 small green pepper, chopped 1 tsp. Gumbo file cup rice - 1 cup water First put layer of onion, celery and green pepper in crock pot. Add chicken and bay leaf. Next add rice, soup, water and file. Cook on low 6 - 8 hours or on high 2 - 4 hours. Add water as necessary.

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Shrimp Delight 2 cups cooked shrimp (2 pounds medium) 1 cups cooked brown rice tsp. Salt 3 Tblsp. Onion, grated 3 Tblsp. Green pepper, chopped 1 cup frozen peas, cooked tsp. Pepper 1 tsp. Worcestershire sauce 1/3 package Pepperidge Farm dressing mix Mix all ingredients except dressing mix. Put in greased casserole and cover with mix. Bake 30 minutes at 350. Alfredo Fettucine 1 pound linguine (flat) tsp. Garlic puree to can of mixed Parmesan and Romano (8 ounce can) 1 stick of butter 1 pint of half and half pepper parsley Cook linguine 10 - 12 minutes. Melt butter, add garlic, half and half and simmer. Pour cream mixture over linguine. Mix in most of cheese. Sprinkle remainder on top. Sprinkle with pepper and garnish with parsley. Ferry Road - Holden Beach, NC

77

Southern Fried Chicken Mom always said to let the chicken take salt , meaning wash the pieces thoroughly, salt generously and refrigerate for several hours before frying. 1 chicken cut up, washed and salted about 1 cup of flour 2 eggs, beaten Dip chicken in flour, then beaten egg, then flour again. Place in frying pan with oil already hot. As the down side becomes brown, turn the pieces. Cook for about 40 minutes or until chicken sticks tender and juices run clear, turning to prevent burning.

78

Jambalaya Brown in 3 Tblsp. oleo 1 onion sliced cup sliced celery green pepper cut in pieces 1 drained can mushrooms Blend in.. 3 Tblsp. Flour 1 tsp. Salt Add 2 cups water 1/3 - cup ketchup Add and simmer for about 5 minutes (or until shrimp is done) 1 cups cubed ham 1 cup cubed chicken or shrimp 2 tomatoes cubed Serve with rice.

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Crab and Mushroom Casserole can cream of mushroom soup can milk 1 egg cup mayonnaise cup seasoned stuffing 1 7 ounce can crabmeat cup sliced mushrooms cup diced onions 3 Tblsp. Oleo cup shredded cheese Preheat oven to 350. Saute mushrooms and onions in oleo. Combine soup and milk with mushroom and onion mixture. Beat in egg and mayonnaise. Stir in stuffing mix. Add crab. Pour in buttered dish. Top with cheese. Bake 40 minutes.

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Jackies Meatloaf 1 pounds ground beef cup oats, quick cooking or regular, uncooked 1 tsp. Salt tsp. Pepper cup chopped onion 1 (8-ounce) can tomato sauce 1 egg, beaten Combine and pack into a 8 x 4 x 2 loaf pan. Bake at 350 for 1 hour.

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Crab Imperial fresh green pepper, finely diced 2 tsp. Pimento 1 tsp. Dry mustard tsp. Salt tsp. White pepper 1 egg 1/3 cup mayonnaise 2 Tblsp. Melted butter 1 pound fresh backfin lump crab Combine then divide into 4 portions and place in separate casseroles. Coat lightly with additional mayonnaise and sprinkle with paprika. Bake at 300 for 20 minutes. Yield: 4 servings.

Sweet and Sour Meatballs 1 pound ground beef 1 tsp. Salt tsp. Pepper Combine and form into meatballs. Brown in oil. 1 (20 ounce) can pineapple slice (drain, reserve liquid) cup sliced sweet pickles 1 Tblsp. Pickle juice 1 Tblsp. Cornstarch Combine above (except pineapple slices) and add to meatballs. Cook and stir until sauce thickens and is clear. Add pineapple slices. Cover and cook 5 more minutes. Yield: 4 servings.

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Sweet and Sour Brisket 1 tsp. Salt 3 lbs. Beef brisket 2 Tblsp. Salad oil 1 C. boiling beef broth 3 Tblsp. Worcestershire sauce C. water 2 Tblsp. Cornstarch 2 Tblsp. Lemon juice 1 (16 oz.) Can whole cranberry sauce Here young Jackie is enjoying the porch on the family beach cabin on Wrightsville Beach.

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Beef Burgundy 1 pound sirloin tip (chuck or stew) 2 Tblsp. Flour dash dry mustard 2 Tblsp. Oleo cup chopped onion 1 (2 ounce) can sliced mushrooms 1 (10 ounce) can condensed consomm cup red wine 1 tsp. Worcestershire sauce chopped parsley cooked rice Cut sirloin across the grain in slices about 1/8 inch thick; sprinkle with flour and mustard. In skillet brown meat in butter; add onion and mushrooms, cook a few minutes longer. Stir in consomm, wine and Worcestershire sauce. Simmer about 15 minutes or until sauce is thick. Stir now and then. Serve with rice.

84

Chicken Chow-Mein Noodle Casserole 1 can condensed chicken rice soup 1 can cream of chicken soup 1 cup chicken, cubed 1 can small onions drained 1 6-ounce can chow mein noodles 2/3 cup grated sharp cheese 1 cup bread crumbs oleo Mix soups and heat. Add chicken and onions. Heat again. Put a layer of noodles in a greased casserole. Add soup and chicken mixture. Add more noodles then soup. Top with cheese and bread crumbs dotted with butter. Bake at 375 for about 30 minutes.

85

London Broil 3 cloves garlic, minced cup soy sauce 2 tblsp. Oil 2 tblsp. Ketchup 1 tsp. Oregano 1 tsp. Pepper 2 lbs. Round steak Mix first 6 ingredients. Place steak and marinade in plastic sealable bag for 8 hrs. grill 5-8 minutes per side, do not overcook. Slice across the grain. Shrimp Pilaf 4 slices bacon 1 cup rice, 2 cups water 3 tblsp. Butter cup celery - chopped 2 cups peeled and cleaned shrimp 2 tblsp. Green pepper chopped Salt and pepper to taste 1 tsp. Worcestershire sauce 1 tblsp. Flour Fry bacon. Set aside bacon, add grease to water for rice. Cook rice. In another pan melt butter and saut celery and green pepper until tender. Coat shrimp in Worcestershire sauce then flour. Add shrimp to pan with celery and pepper. Cook until shrimp done. Add shrimp mixture and crumbled bacon to rice.

86

Crockpot Chicken Cacciatore 1 package boneless skinless chicken thighs (1.25 lbs.) 1 jar (4.5 oz.) mushrooms 1 6 oz. Can Italian style tomato paste 1 14 oz. Can chicken broth cup dry white wine 1 dried bay leaf tsp. Dried sage tsp. Dried thyme 1 tblsp. Cornstarch Shredded parmesan cheese Combine all but thyme, cornstarch and cheese in crockpot. Cook on low 8-10 hrs. Before serving remove chicken and thicken sauce with cornstarch, stir in thyme. Remove bay leaf, return chicken to pot and shred chicken to bite size pieces with a fork. Serve over spaghetti and sprinkle with cheese. Crockpot White Chicken Chili with Hominy 1 package boneless skinless chicken thighs (1.25 lbs.) 2 cans (15.8 oz each) great northern beans, rinsed and drained 1 (15.5 oz.) can white hominy, drained 1 pkg.(1.25 oz.) taco seasoning mix 1 (4.5 oz.) can chopped green chiles 1 can cream of mushroom soup Sour cream Combine all but sour cream in crockpot. Cook on low 8-10 hrs. Before serving shred chicken to bite size pieces with a fork. Serve with sour cream. Crockpot Southwestern Pot Roast 1 (3 lbs.) beef boneless arm roast, trimmed of fat 2 tblsp. flour 8 small red potatoes, cut in half 1 lb. Baby cut carrots 1 jar (16 oz.) Salsa Place beef in crockpot, coat with flour. Place potatoes on and around beef. Pour salsa over all. Cook on low 8-10 hrs. Remove beef and vegetables to platter and spoon sauce from crockpot over all. Crockpot Beef Stroganoff 2 lbs. beef stew meat 1 large onion chopped 2 cans cream of mushroom soup 2 jars (4.5 oz.) mushrooms, drained Pepper to taste 1 (8oz.) pkg. Cream cheese, cubed 1 container (8 oz.) sour cream Place all but cream cheese and sour cream in crockpot, Cook on low 8-10 hrs. Just before serving melt cream cheese in crockpot and stir in sour cream. Serve over egg noodles.

87

Desserts

Jackies Grand-kidsoldest to youngest.

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German Chocolate Cheesecake 1 (8 ounce) package chocolate wafers, crushed (1 cups) cup plus 2 Tblsp. Butter or margarine, melted 3 (8-ounce) packages cream cheese softened 1 cups sugar 3 Tblsp. Cake flour tsp. Salt 4 eggs 1 (4-ounce) package Germans sweet baking chocolate, melted cup evaporated milk 1 tsp. Vanilla extract topping (recipe follows) toasted coconut (optional) pecan halves (optional) chocolate curls (optional) Combine wafer crumbs and butter, mixing well. Press into bottom and 1 inches up the sides of a 9 inch springform pan, and set aside. Beat cream cheese at medium speed of mixer until light and fluffy. Gradually add sugar, flour and salt, mixing well. Add eggs, one at a time, beating well after each addition. Add chocolate, milk and vanilla, mix well. Spoon into prepared pan and bake at 325 for 1 hour. Remove from oven, cool for 15 minutes. Loosen sides of cheesecake from sides of pan with spatula. Cool 30 minutes, remove sides of pan. Spread with topping, leaving 1 inch of cheesecake showing around outside edge. Cover and chill for 8 hours. Garnish with toasted coconut, pecans and chocolate curls if desired. Yield: 10 - 12 servings. Topping: 2 tsp. Cornstarch cup sugar 2/3 cup evaporated milk cup butter or margarine, melted cup chopped pecans cup flaked coconut 1 tsp. Vanilla extract Combine cornstarch and sugar in a saucepan. Gradually add milk and butter. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla. Cool. Yield: 1 1/3 cups.

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Justins Favorite Chocolate Mint Cookies cup butter or margarine 1 cups firmly packed brown sugar 2 Tblsp. Water 1 (12 ounce) package semisweet chocolate chips 2 large eggs 2 cups all purpose flour 1 tsp. Baking soda tsp. Salt about 1 pound Andes or other chocolate mints Heat butter, sugar and water in a large heavy saucepan over low heat until butter is melted. Add chocolate chips and cook, stirring, until partially melted. Remove from heat and continue stirring until chocolate is completely melted. Pour into a mixing bowl and let stand about 10 minutes to cool slightly. With mixer at medium speed, beat in eggs one at a time. Reduce speed to low and add dry ingredients, beating just until blended. Refrigerate about 1 hour. Preheat oven to 350. Line 2 cookies sheets with foil. Roll teaspoons of dough into balls. Place about 2 inches apart on cookie sheets. Bake 12 to 13 minutes. Remove from oven and immediately place a mint on each hot cookie. Swirl melted mint over cookie.

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Germans Sweet Chocolate Angel Pie Meringue Shell Combine 2 egg whites, 1/8 tsp. Salt, tsp. Cream of tartar. Add cup sugar, 2 tablespoon at a time. Continue beating until very stiff. Fold in cup finely chopped nuts and teaspoon vanilla. Spoon into slightly greased pie plate. Bake in slow oven (300). Chocolate Angel filling: Place 1 package Bakers German Sweet Chocolate and 3 tablespoon water in saucepan. Stir until chocolate is melted. Cool until thickened. Add 1 teaspoon vanilla. Whip 1 cup whipping cream. Fold chocolate mixture into cream. Pile into shell. Prophets Frolic - 1949, John Gibson

Mock Pecan Pie Combine 20 Ritz crackers cup sugar cup chopped nuts In a separate bowl combine 3 egg whites - stiffly beaten tsp. Cream of tartar cup sugar 1 tsp vanilla Fold last mixture into first. Bake 20 minutes at 375. Top with whipped cream and grated chocolate. Best if refrigerated overnight.

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Crunchy Coconut Squares pound butter, at room temperature cup brown sugar 1 cup flour Mix above and spread into greased 8 x 12 or 9 x 10 pan. Cook in 350 oven for 10 minutes. 1 cup brown sugar 2 Tblsp. Flour tsp. Salt 1 tsp. Vanilla extract 2 eggs 1 cup fresh grated coconut or 1 can (4 ounce) Bakers Southern Style Coconut Combine and spread over baked mixture. Bake 15 - 20 minutes more. White Chocolate Apricot Brownies 4 (1 ounce) squares Bakers Premium White Chocolate Baking Squares 1 cup butter 4 eggs tsp. Salt 2 cups sugar 1 tsp. Vanilla 1 cups flour tsp. Baking powder tsp. Ground cinnamon cup lightly toasted walnuts cup coarsely chopped dried apricots 2 (1 ounce) squares Bakers Premium White Chocolate Baking Squares Preheat oven to 350. Grease bottom only of 13 x 9 pan. Melt butter and white chocolate over low heat, stirring frequently. Cool to room temperature. In a large mixing bowl, beat the eggs and salt until fluffy. Gradually beat in the sugar and vanilla. Combine the flour, baking powder and cinnamon in a medium bowl. Gently fold the cooled chocolate mixture into the beaten eggs and sugar. Add dry ingredients. Continue mixing until blended. Stir in toasted walnuts and apricots. Spread the batter evenly into pan. Bake about 35 - 40 minutes, until golden brown. Cool. Melt remaining chocolate and drizzle over top.

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Candy Crust Mint Pie 2/3 cup semi-sweet chocolate morsels 3 Tblsp. Butter 2 cups rice crispy cereal 1 quart mint chocolate chip ice cream (softened) Combine chocolate morsels and butter - melt together. Add cereal and stir well. Line a pie pan with foil put circle of waxed paper over foil in bottom of pie pan. Cool. Invert crust onto the back of another pie pan. Remove foil and wax paper. Return crust to original pan. Spread ice cream into crust and freeze until firm. Garnish if desired. One 9 inch pie.

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Blueberry Lemon Tea Bread cup margarine 1 1/3 cup sugar 2 cups all purpose flour 2 tsp. Baking powder tsp. Salt 2 large eggs cup milk 1 cups blueberries cup fresh lemon juice Cream margarine and 1 cup sugar until blended, . Increase to medium speed - beat until light and fluffy, about 5 minutes. Combine flour, baking powder and salt. Reduce speed to low. Add eggs, 1 at a time, blend after each. Alternately add flour mixture and milk. Gently stir in blueberries (cover with a small amount of flour mixture). Spoon into 9 x 5 loaf pan. Bake 1 hour and 5 minutes or until checks done. Cool on wire rack. With skewer pick top and sides of warm cake. Mix lemon juice and 1/3 cup sugar. With a pastry brush - brush top and sides of warm cake with glaze. 16 servings. Sisters

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Lemon Chess Pie Cream stick butter 1 cup sugar add 3 egg yolks - beat well juice of lemon and rind Beat egg whites until stiff and add to the above. Pour into unbaked crust and bake at 350 for 30 minutes. President Eisenhowers Pumpkin Pie 3 cups canned pumpkin 1 cup granulated sugar 1 cup cream 3 Tblsp. Molasses 3 tsp. Cinnamon 1 tsp. Nutmeg 1 cups light brown sugar 5 eggs, slightly beaten cup milk tsp. Ginger 1 tsp. Salt 2 unbaked pie crusts Combine all ingredients. Beat with electric mixer until fluffy. Pour into shells. Bake at 425 for 20 minutes. Reduce to 325 for 35 minutes or until knife comes out clean. Fresh Raspberry Pie 1 cup sugar 1 cup water 1 quart whole raspberries 2 rounded Tblsp. Cornstarch 1 package raspberry jello Mix sugar, cornstarch and water and boil until clear. Mix in jello. Fill baked crust with berries and pour other mixture over. Let set. National Honor Society Members includes Jackie and Mary.

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Lemon Mousse Cake 6 dozen homemade lady fingers or 3 packages of old lady fingers (without cream filling) 1 cup sugar 3 Tblsp. Cornstarch cup freshly squeezed lemon juice 1 cups cold water 3 large eggs plus 2 eggs yolks, lightly beaten 1 sticks unsalted butter, room temperature 2 egg whites (see note at end). Place a 9-inch circle of parchment paper in the bottom of a 9-inch springform pan. Line the edge of the pan with a circle of lady fingers standing straight up the sides. Place a layer of lady fingers in the bottom of the pan to form a crust, smooth side down. In a heavy stainless steel or copper saucepan (do not use anything else because it will make your custard turn gray), combine sugar, cornstarch, lemon juice, water and eggs. While stirring constantly, bring to a barely boil over medium heat ( this will take 15 - 20 minutes). When it comes to a barely boil, continue to cook and to stir for 2 minutes. (Note: It is important to stir constantly and make sure heat is not too high or custard will scorch.) Remove from heat and allow to cool for 30 minutes. After 30 minutes, beat in room temperature butter, 2 tablespoons at a time, with a wire whisk until fully incorporated. Beat the 2 egg whites until still and gently fold them into the lemon mixture. Gingerly spoon half the mousse onto the bottom layer of lady fingers. (Note: Do not pour mousse onto lady fingers, or it will make your lady fingers float off the bottom). Place another layer of lady fingers over the mousse to form the center layer. Gingerly spoon remaining lemon mousse on top of center layer. Cover the top with a third layer of lady fingers. Gently tap the pan to set the mousse. Cover the top with plastic wrap. Refrigerate the cake for 24 hours before unmolding and serving. To unmold: Remove the plastic wrap and release the sides of springform pan. Place paper decorative plate on top of cake and turn cake upside down. Remove the bottom of the cake pan and the parchment paper. To serve: This cake can be served as is or with a dollop of freshly whipped cream. (Note: this recipe includes uncooked egg white. The U.S. Department of Agriculture has warned of risks of salmonella poisoning from uncooked eggs.)

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Key Lime Pie With Cooked Filling 8-inch graham cracker crust 4 egg yolks cup sugar cup fresh Key lime juice, or to taste 2 cups heavy whipping cream, divided (unwhipped) 1 Tblsp. Confectioners sugar tsp. Vanilla Whisk egg yolks with sugar in top of double boiler. Set over simmering heat and whisk in lime juice. Cook, stirring often, about 10 minutes or until mixture is thick enough to coat a spoon. Remove from heat, cover and refrigerate until mixture is cool and thick but not stiff, about an hour. Whip 1 cup cream to very stiff stage, then fold into the lime filling. Pour into prepared graham cracker crust and chill thoroughly. Just before serving, whip remaining cup to soft peak stage, then beat in sugar and vanilla. Ladle whipped cream generously over individual servings of pie. Serves 8. Note: If using fresh Key limes, suggestion is to use cup juice. If using bottled Key lime, or fresh Persian lime juice, use 1/3 cup of juice.

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Lemon Sponge Custards Butter or margarine, 2 Tblsp. Sugar. 2/3 cup eggs, 2 lemon rind, grated, 1 tsp. lemon juice, 2 tblsp. Flour, 2 tblsp. Milk, 1 cup or cup evaporated milk and cup water Cream butter; add sugar and cream well. Separate egg whites from yolks; beat whites until stiff but not dry. Set aside. Beat egg yolks until thick and lemon colored. Add to the creamed mixture with lemon rind and juice; beat thoroughly. Fold in flour, stir in milk, then fold in beaten egg whites. Pour into 4 custard cups (3/4 cup size). Set cups in a baking pan containing inch of hot water. Bake in moderate oven at 375 for 30 - 35 minutes. Chill. Makes 4 servings. Mabel in 1959.

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Russ Favorite Oatmeal Cookies 3 cups quick or old-fashioned oats, uncooked 1 cup all-purpose flour 1 tsp. Salt tsp. Baking soda cup shortening 1 cup firmly packed brown sugar cup white sugar 1 egg cup water 1 tsp. Vanilla Heat oven to 350 degrees. Grease cookie sheet. Combine oats, flour, salt and baking soda. In a separate large bowl, beat together shortening, sugars, egg, water and vanilla until creamy. Add dry ingredients. Mix well. Add up raisins. Drop by rounded teaspoons onto prepared cookie sheets. Bake 12 to 15 minutes. The Motley Crew.

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Spice Cake 2 cup sifted cake flour 1 tsp. Baking powder tsp. Baking soda tsp. Cloves tsp. Cinnamon tsp. Salt cup Butter or margarine cup packed brown sugar 1 cup granulated sugar 1 tsp. Vanilla 1 cup buttermilk 3 eggs Sift together dry ingredients. Cream butter with sugar (brown first). Add unbeaten eggs and vanilla. Add dry ingredients alternately with milk. Bake at 350. For icing combine 1/3 cup brown sugar 4 Tblsp. Milk 4 Tblsp. Butter Cook 1 minute. Thicken with powdered sugar.

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Strawberry Freeze 1 sticks butter or margarine 1 cup flour cup brown sugar cup chopped nuts 2 egg whites, beaten 1 cup sugar 2 cups sliced strawberries 2 Tblsp. Lemon juice 1 cup heavy cream, whipped Melt butter in a 9 inch square or 9 x 11 pan. Add flour, brown sugar and chopped nuts and spread evenly over bottom of pan. Bake 20 minutes in 350 oven, stirring every 5 minutes making crumbs. Take out cup. Beat egg whites and gradually add sugar, add strawberries and lemon juice, beating until fluffy. Fold in whipped cream. Pour mixture over crumbs and sprinkle cup of reserved crumbs over top. Freeze. Cut into squares and garnish with whole berry.

Fresh Strawberry Cake 3 cups flour 2 tsp. Baking powder 1 cup sugar 1 tsp. Salt 1 cup soft butter 4 eggs 2/3 cup milk 2 tsp. Vanilla 1 cup fresh strawberries, chopped, cup chopped walnuts Sift flour, baking powder, sugar and salt together. Add butter, 2 of the eggs, milk and vanilla. Beat until blended. Add remaining 2 eggs. Beat well. Fold in strawberries and nuts. Turn into well greased 9 inch tube pan. Bake at 375 for 1 hour 15 minutes or until done. Cool. Drizzle strawberry glaze over cake. Strawberry Glaze 1 egg yolk, beaten 1 Tblsp. Soft margarine 1 cup confectioners sugar cup crushed strawberries Combine first three ingredients until well blended and add berries.

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Strawberry Yum-Yum

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Carmel Nut Pound Cake 1 cup butter cup shortening 1 pound package light brown sugar 1 cup white sugar 5 eggs tsp. Baking powder tsp. Salt 3 cups all purpose flour 1 cup milk 1 Tblsp. Vanilla extract 1 cup finely chopped nuts powdered sugar (optional) Cream butter and shortening and brown sugar thoroughly. Gradually add white sugar and continue creaming. Add eggs one at a time, beating well after each addition. Combine flour, baking powder and salt. Add alternately with milk to creamed mixture, beginning and ending with flour. Add vanilla and nuts. Blend well. Pour batter into a well greased and floured 10 inch tube pan. Bake at 325 for 1 hours or until cake tests done. Cool 15 minutes before removing from pan. Dust with powdered sugar before serving if desired. Tiny.

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Angel Cake 1 cup cake flour cup sugar 1 cups egg whites (room temperature) tsp. Salt 1 tsp. Cream of tartar cup sugar 1 tsp. Vanilla extract Preheat oven to 325. Sift four with cup sugar 4 times. Beat egg whites with salt until frothy; add cream of tartar and beat until stiff but not dry. Add remaining cup sugar to egg whites, 1 tablespoon at a time, folding in thoroughly. Add vanilla with the last addition of sugar. Sift flour mixture over top, a little at a time, and fold in lightly with a down-under-up-over motion. Bake in 10 inch ungreased angel cake pan in moderate oven 1 hour 15 minutes. Invert pan over an upside down funnel, funnel of cake pan over funnel end. Let cake cool thoroughly. Loosen with spatula. Turn upside down again. Hit pan sharply on edge of table, cake drops out; turn it over on a serving platter. Frost and decorate as desired. Makes 10 or more servings.

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Apple Brownies 1 stick margarine 1 egg 1 cup peeled, diced apples tsp. Soda tsp. Nutmeg 1 tsp. Vanilla extract 1 cup sugar 1 cup all purpose flour tsp. Baking powder tsp. Cinnamon tsp. Salt Cream margarine and sugar and add egg, beat well. Stir in rest of ingredients. Bake in greased and floured 8 x 10 inch pan for 40 minutes at 350. Cut into squares while warm. Cool and store in tightly covered container. Yield: 24 bars.

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Cherry Junk 1 stick of butter melted 2 cups graham cracker crumbs 3 Tblsp. Powered sugar 1 3 ounce package strawberry gelatin Combine the above ingredients. Blend well and pat into bottom of 7 x 11 baking dish. 2 envelopes whipped topping mix 1 cup milk 1 cup sugar 2 - 8 ounce packages cream cheese softened 1 tsp. Vanilla extract 1 - 1 pound can cherry pie filling Mix and whip topping mix, milk and sugar. Beat cream cheese and light and fluffy. Fold into topping mix, add vanilla. Spoon over crust. Spoon cherry filling over cream layer, covering entire top. Cut into squares. 18 servings.

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Black Bottom Pie (Makes two 8 inch pies) Crust: 5 Tblsp. Butter, mixed with gingersnap crumbs. Bake in 300 degree oven for 10 minutes. Coll. Filling: 2 cups scalded milk 4 egg yolks, beaten cup sugar 1 Tblsp. Cornstarch Scald milk. Add slowly to scalded milk the last three ingredients which have been mixed together. Cook in double boiler, stirring occasionally, until generously coats spoon. Take out 1 cup. To this one cup of custard add: 1 square chocolate 1 teaspoon vanilla Blend well and spread over bottom of crusts. Add to remaining hot custard: 1 Tblsp. Gelatin with 4 Tblsp. Cold water Let cool. Beat: 4 eggs whites into meringue Add: cup sugar tsp. Cream of tartar Blend into cool custard and add rum extract or 3 Tblsp. Rum. Pour into pie shells. Top with whipped cream and grated chocolate.

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Layered Banana Pudding 1/3 cup all purpose flour 2/3 cup light brown sugar 2 cups milk 2 egg yolks - beaten 2 Tblsp. Butter or margarine 1 tsp. Vanilla extract 1 cup heavy cream, whipped 4 -6 firm bananas, sliced In a medium saucepan combine flour and brown sugar. Stir in milk. Cook over medium heat until thick and bubbly. Cook and stir one minute more. Remove from heat. Gradually stir about 1 cup of hot mixture into egg yolks. Return to saucepan. Bring to gentle boil, cook and stir about 2 minutes. Remove from heat, stir in butter and vanilla. Cool to room temperature, stirring occasionally. Fold in whipped cream. Layer alternating pudding and bananas leaving topped with pudding. Optional: Line bowl with vanilla wafers and alternate layers of wafers with other ingredients if desired. May be topped with chopped nuts.

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Marys Favorite Coconut Pie 5 eggs 1 cup sugar 1 cup coconut (freshly grated is best) cup buttermilk 1 tsp. Vanilla stick butter, melted tsp. Salt Beat eggs - add sugar. Stir in remaining ingredients. Pour into 2 unbaked pie shells. Bake at 300 for 50 minutes or until set. Blackberry Cobbler Filling: 6 cups blackberries, fresh or frozen in bags, unthawed cup light or dark brown sugar 1 tsp. Cinnamon 1 Tblsp. Cornstarch Crust: pound (1 stick) unsalted butter 1 cup flour 1 cup sugar 1 Tblsp. Baking powder cup milk Preheat oven to 350 with an oven rack in the middle. If the blackberries are fresh, wash in a colander. Shake the colander to flick off as much water as possible. If the blackberries are frozen, put them directly in the mixing bowl. Mix the berries with the brown sugar, cinnamon and corn starch. Let them sit while you make the rest of the cobbler. Melt the butter in a 9 x 12 baking pan. Let the butter cool off. Meanwhile, put the flour, sugar, baking powder and milk in a bowl. Stir well with a fork until you get something that looks like cream. This is your crusts batter. Spoon the crust into the baking dish with butter. Do not stir. Spoon the blackberries over the crust. Do not stir. Bake for 45 minutes in oven or until golden brown. Cool. Serve with peach or vanilla ice cream or whipped cream.

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Mints Place in pan: stick butter 2 cups white sugar 1 cup hot water Stir well and dissolve all grains of sugar. Always wipe around the edge of the pan to remove any grains of sugar. Put on range, do not stir after it starts to boil. Cook to 262 degrees, a little past boiling stage. Butter marble slab. Use about 10 drops of mint for flavoring per recipe. Use about 5 drops of coloring. After mixture has reached temperature, pour on marble, pouring from outside to inside. Place your 10 drops of mint over it and your 5 drops of color. Work up the edges when cool enough, then pull until mixture feels dry, then cut into desired size with scissors. Store in air tight container. Can be refrigerated or frozen for 3 to 4 months. Miss Lila, Mabel, Betty & Thelma

Apple Gingerbread Put 4 cups peeled sliced apples in a 12 x 18 inch greased pan. Sprinkle with to 1 cup brown sugar. Sugar depends on tartness of apples. Simmer for about 5 minutes. Cake: cup butter 1 cup molasses 2 cups flour 2 tsp. Baking powder cup sugar 2 eggs well beaten 1 tsp. Cinnamon 1 tsp. Cloves 1 tsp. Ginger Cream butter, sugar and molasses and eggs. Mix well. Add flour and spices sifted together. Pour the batter over the apples. Bake at 350 for about 35 minutes or until done. Serve with whipped cream.

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Orange Blossoms Make the orange dip frosting first. Frosting: 2 oranges juice of both grated rind of one orange 2 lemons juice of both grated rind of one lemon 1 pound confectioners sugar sift sugar, add juice and rind. Cream until smooth. Cake batter: 3 eggs 1 cup sugar 1 tsp. Baking powder cup water 1 cups all purpose flour tsp. Salt 1 tsp. Vanilla Beat whole eggs until creamy, add sugar gradually. Sift flour, baking powder and salt together. Add dry ingredients and water alternately mixing well. Add vanilla. Put 1 tsp. In greased very small muffin tins. Bake about 10 - 15 minutes at 350. Remove from pan while hot and dip in orange dip. Place muffins on waxed paper to dry. This recipe makes 60 small cakes or 24 large ones. Store in air tight container, but do not refrigerate. These freeze nicely.

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Lemon Chiffon Pie package lemon jello cup boiling water 4 egg yolks cup sugar juice and grated rind of one lemon 4 egg whites tsp. Salt cup sugar whipped cream grated macaroons Dissolve jello in boiling water. Cook egg yolks with sugar, and lemon juice and rind until like custard. Add gelatin mixture and cool. When thick and smooth but not set fold in egg whites whipped to a stiff meringue with the salt and cup sugar. Pour into large baked pastry shell and chill. Cover with unsweetened whipped cream and sprinkle with grated macaroon crumbs. Serves eight.

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Sally White Cake 4 cups flour 1 tsp. Baking powder 2 cups sugar 1 tsp. Nutmeg or mace cup wine (sherry) 1 lb. Citron lb. Pineapple 1 coconut grated 1 lb. Blanched almonds lb. Butter 8 eggs, separated Cream butter and sugar. Add egg yolks, beaten well. Add coconut. Sift flour, baking powder and spices together. Add fruit and nuts to flour. Add to butter mixture. Add well beaten egg whites and wine. Bake 300. Mary likes this cake better than the Golden Fruit Cake Im sure Miss Lena (pictured below) liked it as well!

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Holiday Many Ways Butter Cookies Sift together 2 2/3 cup flour tsp salt Cream. 1 cup butter gradually add 1 cup sugar, creaming well Blend in 1 unbeaten egg and 2 tsp. Vanilla, beat well. Add the dry ingredients gradually, mix well. Divide into parts. Chill dough at least 1 hour. Roll on floured surface. Cut and decorate. Bake at 375 on ungreased cookie sheets for 7-10 minutes or until delicately browned. I think more than anything these remind me of Jackie. We made them every Christmas

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Blueberry Bars 1 cup flour 1 stick oleo softened cup confectioners sugar Blend until smooth. Put in a 8 x 8 pan. Bake 25 minutes at 350. Mix 2 eggs, beaten 1 cup sugar cup flour tsp. Baking powder tsp. Salt tsp. Cinnamon 1 tsp. Vanilla 1 tsp. Lemon juice Add cup coconut 1 cup blueberries Pour over baked base. Bake 30 minutes at 350. Below Mary and Jackie sunning on the beach.

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Moms Chocolate Pound Cake lb. Butter c. crisco cream together, add the following 3 cup sugar 5 eggs one at a time Beat well after each egg Add the following 3 cups flour tsp. Salt tsp. Baking soda cup cocoa 1 cup milk 1 tsp. Vanilla Bake at 325 for 1 hr. 30 min. This was Partners favorite from Mom. Almost every time we traveled to North Carolina she would bake one of these for him!

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Golden Fruit Cake 4 cups flour 2 cups sugar 1 tsp. Baking powder lb. Butter 1 lb. Pineapple 1 lb. Cherries 10 eggs separated lb. Citron 1 coconut, grated 1 lb. White raisins 1 lb. Almonds Soak fruit in 1 cup of wine or brandy overnight. Soak blanched almonds in 2 tsp. Rose water. Cream butter, sugar. Add egg yolks, well beaten, and coconut. Add fruit and nuts to flour mixture. Also add creamed butter. Lastly, fold in well beaten egg whites. Cook slowly (275 for first part of cooking then 300 for the last hour to brown). Cook 4 hours if in large pan. We had this cake every Christmas. The recipe came from Miss Lila. Below is a picture of the Reynolds clan in their beach cabin (on Wrightsville Beach).From left to right are Jackie , Bert , Mary , L.H. (Mr. Jack), Lila (Tiny), Lila, Fugar, Great Grandfather, John Gaylord, Jr., Great Grandmother, John Gaylord, Rita, Dot, Bobbie, Dot Jr., Sister (Ida Lee)

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Apple Cranberry Casserole 3 cups apple 2 cups cranberries 1 cup granulated sugar 1 cup oatmeal cup brown sugar 1/3 cup flour 1/3 cup pecans 1 stick margarine, melted Place un-peeled, chopped apples, cranberries and the granulated sugar in the bottom of a casserole (approximately 1 qts.). Blend the oatmeal, brown sugar, flour and finely chopped pecans and melted butter. Pour over fruit mixture. Bake at 350 for 1 hour. 6 - 8 servings. Freezes well. Thelma and Sherman

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Marys Pound Cake cup butter cup crisco 3 cups sugar 1 cup milk 1 tsp. Lemon extract 1 tsp. Vanilla 5 eggs 3 cups cake flour tsp. Salt tsp. baking powder Mix milk, lemon extract and vanilla. Separately mix flour, salt and baking powder and set aside. Cream butter and crisco - add sugar a little at a time. Pour half the milk mixture into creamed mixture. Add 1 egg and a little flour mixture until all eggs and flour are used. Add remaining milk mixture. Pour into a well greased tube pan. Bake 325 for approximately 1 hours. High School Days - Mary and Flora.

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Pecan Pie 2 eggs 1 pinch salt 5 Tblsp. Cream (evaporated milk) 2 Tblsp. Butter 1 tsp. Vanilla 1 cup pecans 1 cup brown sugar Pour pecans in crust. Beat eggs, add sugar, and beat. Add milk, vanilla and butter. Pour mixture over pecans in crust. Bake at 350 about 45 minutes. Tiny on the porch of the beach cabin.

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Brandy Glazed Mincemeat Mounds 2 cups flour tsp. Salt, baking soda and nutmeg 1 tsp. Cinnamon 2/3 cup oleo 2/3 cup brown sugar 1 egg 1 cup mincemeat cup sour cream 1 cup chopped nuts drop by teaspoons on greased cookie sheets. Bake at 400 for 10 minutes. While warm glaze. Glaze: cup milk and brandy add 3 cups confectioners sugar

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Sour Cream Coffee Cake Topping: 1 tsp. Cinnamon 1 cup chopped nuts 2 Tblsp. Brown sugar Batter: 1 cup oleo 2 cups sugar 3 eggs 1 cup sour cream 2 tsp. Vanilla 2 cups flour tsp. Salt 1 tsp. Baking powder Cream margarine, sugar, eggs. Fold in sour cream and vanilla. Carefully add dry ingredients. Spoon half of batter into a greased and floured angel cake pan. Cover with half of nut topping. Add remaining over with remaining topping. Bake at 350 for 1 hour. Cool before removing from pan.

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Cheese Cake Cookies 1 cup flour 1/3 cup sugar 6 Tblsp. Oleo, softened form fine crumbs, reserve 1 cup. Press the rest in a 8 inch pan and bake 12 - 15 minutes at 350. 1 8-ounce cream cheese cup sugar 1 egg 2 Tblsp. Milk tsp. Lemon rind 2 Tblsp. Lemon juice tsp. Vanilla Cream and spread over baked crust. Add 2 Tblsp. chopped nuts to reserved crumbs and sprinkle over all. Bake 20 - 25 minutes at 350. Cut into squares.

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Baked Rice Pudding 1 cup cooked rice 3 eggs, beaten cup sugar tsp. Salt 3 cups milk 1 tsp. Vanilla cup raisins, if desired 1 tsp. Lemon juice and rind 4 shakes nutmeg Combine all ingredients and pour in a buttered baking dish. Sprinkle nutmeg over top of mixture. Place baking dish in a large pan with abut one inch of hot water. Bake in 300 oven until set (about 2 hours, 15 minutes).

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Peanut Blossoms Sift together: 1 cup flour 1 tsp. Soda tsp. Salt Cream: cup oleo cup peanut butter cup sugar cup brown sugar Add: 1 egg 1 tsp. Vanilla Beat well. Add dry ingredients and mix. Shape into balls and place on an ungreased cookie sheet. Bake 8 minutes at 350. Place candy kiss in center and bake another 2-5 minutes. All of Jackies grandchildren

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Lucky Stars Sift: 1 1/3 cups flour 1 tsp. Baking powder Cream: cup oleo cup sugar Blend in: 1 tsp. Vanilla 1 tsp. Almond extract 1/8 tsp. Salt 1 egg Roll out. Cut with star cookie cutter. Place 1 tsp. Filling in center of each. Bring points up and pinch sides together. Filling: cup chopped nuts 1/3 cup sugar 1/16 tsp. Salt 1 Tblsp. Melted oleo 2 Tblsp. Water 1/16 tsp. Syrup combine and mix the above for filling. Bake on ungreased cookie sheets at 400 for 7 - 10 minutes. Makes 2 - 3 dozen cookies.

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Pumpkin Bars 4 eggs 1 2/3 cups sugar 1 cup oil 1 16 ounce can pumpkin Beat until light. Add dry ingredients 2 cups flour 2 tsp. Baking powder 2 tsp. Cinnamon 1 tsp. Salt 1 tsp. Baking soda Spread in ungreased jelly roll pan. Bake at 350 for 25- 30 minutes. Cool, frost with cream cheese icing. Icing. 1 3-ounce package cream cheese cup oleo 1 tsp. Vanilla 2 cups confectioners sugar. Mix until smooth. Jackie on double date with Mary at Ft. Caswell.

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Candied Fruit Slices Cream 1 cup butter 1 cup sifted powdered sugar Blend in 1 unbeated egg 1 tsp. Vanilla Add 2 cups sifted flour Mix well than add 1 cup pecan halves 2 cups soft candied cherries, cut into halves. Shape into roll and chill 1 hour. Cut into 1/8 inch slices and place on ungreased cookie sheets. Bake at 325 for 13 - 15 minutes until delicately browned on the edges.

Rum Cake 1 box Duncan Hines golden cake cup crisco oil small box vanilla pudding (not instant) cup rum 4 eggs cup water Beat well. Bake at 325 for 1 hour. For glaze.. Boil 2 minutes cup oleo 1/3 cup water cup rum (light) Pour on cake while hot

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Carrot Zucchini Bars Beat until smooth 2/3 cup brown sugar cup oleo 3 ounces cream cheese Beat in 1 egg 1 tsp. Vanilla Add 1 cup flour 1 tsp. Baking powder tsp. Salt Stir in 2/3 cup grated carrots 2/3 cup grated zucchini cup raisins Spread into a 9 x 9 x 2 pan. Bake at 350 for 30 minutes. When cool ice with cream cheese frosting. For frosting, beat until fluffy cup oleo 3 ounces cream cheese 1 cup confectioners sugar tsp. Vanilla The Old Homeplace

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Chocolate Chip Pie cup plus 1 Tblsp. Butter or Margarine, softened 1 cup sugar 1 tsp. Vanilla 2 eggs cup flour 1 6-ounce package chocolate chips cup pecans cup flaked coconut 1 unbaked pie crust Mix butter, sugar, eggs and vanilla. Beat well. Stir in flour. Gradually stir in chocolate chips, pecans and coconut. Pour into pie shell. Bake at 350 for 35 - 40 minutes. Campus Caf, Churchville, Maryland

Single Pie Crust 1 cup flour 5 Tblsp. Shortening dash salt Cut shortening into flour with a fork or a pastry cutter until mixture resembles corn meal. Gradually add enough ice cold water to mixture to allow it to stick together in a ball, but should not be sticky or mushy. Roll out on floured surface to pie plate size (either 8 or 9 inches). If crust should be baked before filling is added, cook at 425 until browned. Turn temperature down to 350 after 10 minutes when baking a fruit pie. Otherwise, follow specific pie recipe.

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Pumpkin Walnut Cheesecake Crust: In a small bowl combine 1 1.2 cups crushed vanilla wafers, cup finely chopped walnuts and 6 Tblsp. Melted butter. Firmly press in bottom and up sides of a 10 inch spring form pan. Filling: In a large bowl, cream 24 ounces softened cream cheese, cup sugar and cup brown sugar. Add 5 eggs, one at a time, beating until light and fluffy. Stir in cup heavy cream, 1 tsp. Cinnamon, tsp. Nutmeg, tsp. Ground cloves and one 16 ounce can pumpkin. Pour into crust and bake at 350 for 1 hour (or until almost set in center). Topping: While baking, place 6 Tblsp. Of butter and 1 cup of brown sugar in a large bowl and cream. Stir in 1 cup of chopped walnuts. Take cake from oven and gently dot with topping - being careful not to deflate. Return to oven for 15 minutes. Cool completely then refrigerate overnight. Remove sides of pan just before serving.

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Oreo Cheesecake 4 (8 ounce) packages softened cream cheese 18 to 20 Oreo cookies 1 1/3 cups sugar 1 tsp. Vanilla 2 tsp. Cornstarch 4 eggs cup heavy cream Preheat oven to 350. Butter 9 inch spring form pan. Trim 1/3 from each cookie, reserving trimmings. Stand the trimmed cookies, rounded side up, around the inside of the pan. Cut the remaining cookies into quarters, combine with reserved cookies and set aside. Beat the cream cheese at medium speed until smooth. Gradually beat in sugar, vanilla and cornstarch, scraping down the side of the bowl frequently. Add eggs, one at a time, beating well after each addition. Stir in heavy cream. Spoon about 1/3 of mixture into prepared pan. Sprinkle 1/3 of cookies over cheese mixture. Alternate layers of cream cheese and cookies, ending with cream cheese. Wrap bottom and sides of pan with double layer of heavy duty aluminum foil to prevent leaking. Set cake in large pan. Place on oven rack. Add hot water to large pan to depth of 1 inches. Bake in preheated oven for 1 hour. Turn off oven and leave cake in oven with door closed for 1 more hour. Remove cheesecake from water bath to wire rack to cool completely. Refrigerate covered for several hours or overnight before serving. To serve remove sides of pan. Decorate with whipped cream and additional cookie pieces.

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Amazing Coconut Pie 2 cups milk cup sugar cup biscuit mix 4 eggs cup margarine 1 tsp. Vanilla 1 cup coconut Combine milk, sugar, biscuit mix, eggs, butter and vanilla in electric blender. Cover and blend on low speed for 3 minutes. Pour into greased 9 inch pan. Let stand for 5 minutes then sprinkle with coconut. Bake at 350 for 40 minutes. Serve warm or cool.

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Chocolate Buttersweets cup butter, softened cup powdered sugar tsp. Salt 1 tsp. Vanilla extract 1 cups flour Cream butter and sugar until light and fluffy. Add salt and vanilla, beating well. Gradually stir in flour, mixing until well blended. Shape dough into 1 inch balls and place on ungreased cookie sheets. Using index finger press a hole in the center of each ball. Bake at 350 for 12 - 15 minutes or until lightly browned. While cookies are still warm, fill centers with 1 tsp. Creamy Nut Filling. Cool completely and spread with chocolate frosting. Yield: about 3 dozen. Creamy Nut Filling 1 (3 ounce) package cream cheese, softened 1 cup sifted powdered sugar 2 Tblsp. Flour 1 tsp. Vanilla extract cup chopped walnuts cup flaked coconut Combine cream cheese, powdered sugar, flour and vanilla. Beat until smooth. Stir in nuts and coconut. Chocolate Frosting cup chocolate chips 2 Tblsp. Butter 2 Tblsp. Water cup sifted powdered sugar Combine chocolate chips, butter and water in saucepan. Cook and stir over low heat until melted. Remove form heat, add powdered sugar and beat until smooth. If frosting gets too thick to spread, and a few drops of water.

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Chocolate Peanut Butter Foldovers 1 cup butter, softened 2 packages cream cheese 2 cups flour Combine butter, cream cheese and flour, blend thoroughly. Divide into 2 balls. Wrap in plastic wrap and chill. 1 cup chocolate chips cup creamy peanut butter cup confectioners sugar cup unsalted peanuts, chopped Melt chocolate, blend in peanut butter. Remove from heat and add sugar and peanuts blending well. On floured surface roll one ball of chilled dough to 12 x 12 square. Cut into 25 2 inch squares. Repeat process with other ball. Place about 2 tsp. Filling on each square, spreading diagonally to within 12 inch of corners. Bring the other 2 corners to center over filling; pinch to seal. Place on ungreased cookie sheets, inch apart. Bake at 350 for 15- 18 minutes.

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Fudge Filled Butter Cookies 1 cup butter cup sugar 1 tsp. Vanilla 2 egg yolks 2 cups flour tsp. Baking soda tsp. Salt cup mini chocolate chips Cream butter, sugar, vanilla and egg yolks until light and fluffy. Combine flour, baking powder and salt. Gradually add to creamed mixture, blending well. Stir in mini chocolate chips. Chill for hour. Make fudge filling. Fudge filling.. 1 Tblsp. Sugar 2 tsp. Cornstarch cup heavy cream 1 egg yolk cup mini chocolate chips tsp. Vanilla Combine sugar, cornstarch and cream in saucepan. Cook over low heat stirring constantly until smooth and thick. Blend 2Tblsp. Hot mixture with beaten egg yolk and return to saucepan. Blend well. Cook, stirring, just until mixture comes to boil. Remove from heat and stir in mini chocolate chips and vanilla, stirring until chips are melted. Cool. Shape dough into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Press thumb in canter of ball to make indentation. Fill with scant tsp. Of filling. Bake at 350 for 10 - 12 minutes or until brown around the edges.

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Chocolate Press Cookies 1 cup butter, softened 2/3 cup sugar 1 egg 1 tsp. Vanilla 2 cups flour 1/3 cup cocoa tsp. Salt Cream butter, sugar, egg and vanilla until light and fluffy. Combine flour, cocoa and salt, gradually add to creamed mixture. Fill a cookie press with dough. Press cookies onto cool ungreased cookie sheet. Bake at 350 for 5 - 7 minutes or until set. Makes about 4 dozen cookies.

Orange Balls 1 (12 ounce) box vanilla wafers, crushed cup frozen orange juice, thawed and undiluted cup chopped walnuts cup powdered sugar cup coconut Combine all ingredients in a large bowl. Work together until mixture is smooth. Shape into balls. Store in refrigerator. Makes about 50 balls.

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Peanut Butter Frosts 1 cup flour 1 cup quick cooking oats cup sugar cup firmly packed brown sugar tsp. Baking soda cup margarine cup butter, softened 1/3 cup peanut butter 1 egg, beaten Peanut Butter Frosting Combine flour, oats, sugar and soda in a large mixing bowl. Add butter, peanut butter and egg. Stir until thoroughly blended (mixture will be crumbly). Press into a greased 9 x 9 pan. Bake at 350 for 20 - 25 minutes or until the edges begin to pull away from the sides of the pan. Cool completely. Top with frosting, cut into bars. Peanut Butter Frosting cup butter, softened 1 cups powdered sugar, divided cup peanut butter 1 Tblsp. Plus 2 tsp. Milk 1 tsp. Vanilla extract Combine butter and 1 cup sugar and beat until creamy. Add remaining cup sugar, peanut butter, milk and vanilla. Beat until fluffy. Add additional milk if needed for consistency.

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Carrot Cake Grease and flour a 9 x 13 pan. 2 cups flour 2 tsp. Baking soda 1 tsp. Baking powder 1 tsp. Salt 2 tsp. Cinnamon 1 cups sugar 1 cup vegetable oil 3 eggs 1 tsp. Vanilla 2 cups shredded carrots 2 cup flaked coconut 1 cup chopped walnuts 1 cup crushed pineapple (8 ounce can) Add sugar, oil, eggs and vanilla. Beat with spoon until smooth. Stir in rest. Bake at 350 for 45 minutes, until center springs back. Icing 3 ounce package soft cream cheese cup butter or margarine Beat in 2 cups confectioners sugar. Add 1 tsp. Vanilla. Add 2 tsp. Milk if needed. Spread on cooled cake.

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Pinwheel Cookies Sift 2 cups flour tsp. baking soda tsp. Salt tsp. Cinnamon tsp. Cloves Cream cup butter 1 cup firmly packed brown sugar add 1 unbeaten egg 1 tsp. Vanilla beat well. Blend in the dry ingredients. Roll half of dough out on floured surface to a 10 x 8 rectangle. Spread with half of either filling. Roll up, starting with 10 inch side. Wrap in waxed paper. Repeat with remaining dough. Chill 2 hours. Cut into inch slices. Place on lightly greased baking sheets. Bake at 400 for 8 10 minutes. Date Filling. Combine cup cut dates, cup sugar and cup water in saucepan. Cook over low heat stirring constantly until thick. Cool. Add cup chopped nuts. Chocolate Filling Melt 1 cup (6 ounces) chocolate chips. Stir in 1 cup chopped coconut.

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Peanut Butter Chocolate Bon-Bons Combine 2 cups confectioners sugar 1 cup graham cracker crumbs cup chopped pecans cup coconut Melt and pour over above mixture. . cup oleo cup peanut butter Mix well and shape mixture into balls. Melt together 1 cup chocolate chips 2 Tblsp. Shortening Dip balls in chocolate and place on waxed paper until chocolate firms.

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Coconut Pound Cake 1 cup oleo cup shortening 3 cups sugar 6 eggs tsp. Almond flavoring 1 tsp. Coconut flavoring 3 cups flour 1 cup milk 1 (3 ounce) can flaked coconut Cream sugar, oleo and shortening. Beat in eggs and flavorings. Add flour and milk. Stir in coconut. Bake at 350 for 1 hour 15 minutes.

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Pecan Torte 3 cups pecans 6 eggs, separated 1 cups sugar 3 Tblsp. Flour 1 tsp. Salt 3 Tblsp. Rum 1 cup heavy cream 1 Tblsp. Powdered sugar 1 cup semi sweet chocolate bits cup sour cream Put pecans in the blender (1 cup at a time) and whirl until very fine. Beat egg yolks until very light, then beat in sugar, flour, salt, 2 Tblsp. Rum and nuts. Mix well, then fold in egg whites that have been beaten until stiff but not dry. Pour into three 8 inch or two 10 inch layer cake pans that have been lined with waxed paper and buttered. Bake in a preheated 350 oven until a gentle finger pressure fails to leave a mark, about 25 minutes. Cool and remove from pans. A few hours before serving put together with filling of the cream whipped with the powered sugar and 1 Tbslp. Rum. For icing melt the chocolate bits, fold in the sour cream and spread ion the top of the cake.

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Old Fashioned Chocolate Cake Sift together 2 cups cake flour 1 tsp. Baking soda Dash salt Cream cup butter with 2 cups sugar Beat in 2 eggs 1tsp. Vanilla 2 squares melted chocolate 1 cup dairy sour cream Stir in flour mixture Beat in cup warm water for at least 2 minutes Bake at 350 frost as desired.

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