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Sunday, November 7, 2010

Suffed Eggplant Creole

2 small eggplants (about 2 lbs.)
salt
2 Tbsp. bacon fat or salad oil
1/2 lb. ground beef
1 clove garlic, crushed
1/4 c. finely chopped onion
1/4 c. finely chopped green pepper
1/3 c. finely chopped celery
1 (1 lb.) can tomatoes (undrained)
1/4 tsp. dried thyme leaves
1/2 tsp. Tabasco sauce
1/2 c. Grape Nuts
1/2 c. packaged dry bread crumbs
1/4 c. butter or margarine, melted

Wash eggplants; cut in halves lengthwise. Add with 1/2 teaspoon salt to 1-inch boiling water in kettle. Simmer, covered, 15 minutes. Drain; cool. Preheat oven to 375 degrees. Carefully scoop out pulp from eggplant halves, leaving 1/4-inch thick shell. dice pulp. In bacon fat in large skillet, saute beef with garlic until brown. Add onion, green pepper and celery; cook over low heat about 5 minutes. Stir in tomatoes, 1 1/2 teaspoons salt, thyme and Tabasco sauce. Remove from heat. Add eggplant pulp and Grape-Nuts. Spoon meat mixture into eggplant shells. Place in shallow baking pan. Combine bread crumbs and butter; sprinkle over stuffed eggplant. bake, uncovered, about 45 to 50 minutes or until hot and bubbly. Makes 4 servings.

Shirley McFarlin

Egg noodles and Sauce

1(10 oz.) bag egg noodles
1/2 c. condensed milk
1/3 c. fresh, minced parsley
1/2 c. margarine
1 c. Parmesan cheese

Make noodles according to direction on package. Drain and reserve.

In large saucepan, heat butter and milk, but do not boil. Add parsley and stir together well, allowing 3 minutes to elapse at low heat. Add noodles to pan and toss together. Add cheese and mix at low heat with fork until creamy sauce forms. Serves 4.

Jeff Edwards
Lovis' Son

Cheese Corn

3 cans of corn, drained
1 (8 oz.) pkg. cream cheese
Heat corn and cream cheese over low heat until cheese is melted well. Add chopped jalapeno pepper to taste.

Gail Edwards
Lovis' Daughter in Law

Cabbage Casserole

1 head cabbage, chopped
1 layer carrots, sliced
Eckrich sausage, chopped bite-size
1 layer onions, sliced
1 layer potatoes, sliced
1 c. water

Put in deep dish casserole; cover. Bake 1 hour or until carrots test tender.

Robin Phares
Mozell's Daughter

* Really??? I've never made this... made I SHOULD!! :)

Baked Corn

2 cans cream-style corn
4 eggs
16 saltine cracker crumbs
1/2 c. sugar
salt and pepper (slightly)
butter

Mix thoroughly and turn into casserole. Dot generously with butter. Bake at 350 degrees for 45 minutes or until set and golden brown.

Charlotte Pillow

Cabbage Casserole

1 medium head cabbage
1/4 c. soft bread crumbs
1 can cream of chicken soup
1 (8 oz.) jar picante Cheez Whiz
2 Tbsp. butter or oleo
pepper
Remove large ribs from cabbage, then put into boiling water and cook for about 5 minutes. Salt may be added for flavor. Drain cabbage. Place half the cabbage in 2 quart casserole dish. Spread with half the soup and half the cheese. Sprinkle lightly with pepper, then repeat. Top with bread crumbs and to with butter. cheese can be warmed in microwave for easy pouring. Bake for 25 minutes at 350 degrees.
Jalapeno or place cheese can be used.

Mrs. Roy Lee McKee (Nadine)

Texican Cabbage

1 head cabbage
2 Tbsp. butter
1/2 c. chopped green pepper
1/2 c. picante sauce
1 c. shredded cheese
1 Tbsp. sugar
1 c. sliced onion
salt and pepper
1 can tomatoes, drained

Slice cabbage and place in boiling water to cook 10 minutes. Place in greased casserole dish. Saute onions and green pepper in butter with sugar until onions are clear. Add tomatoes and picante sauce. Salt and pepper to taste. Pour mixture over cabbage and top with cheese. Bake at 350 degrees until heat through, about 25 minutes.

Amanda Birdsell
Roy's Granddaughter

Cabbage Bake

1 head cabbage
1 smoked sausage ring
1/2 c. onion
1 can mushroom soup

Boil cabbage in small amount of water for 10 minutes. Remove cabbage to baking dish and sprinkle onion on top. Mix mushroom soup with 1 can of water from boiled cabbage and pour over cabbage. Top with sausage ring. Bake at 350 degrees for 30 minutes

Clarice Maddox
Velma's Sister in Law

Broccoli and Rice Casserole

2 c. water
1 c. rice
1 onion, finely chopped
1 egg or 1 jar of Cheez Whiz
8 oz. Velveeta Cheese
1 pkg. chopped frozen broccoli
1 can mushroom soup
1/2 c. milk

Cook rice in water and let cool. Take broccoli and thaw over heat with seasoning of salt and pepper to taste. Add remaining ingredients. Mix and pour in casserole dish. Bake at 350 degrees for 1 hour.

Rose Ellen (Copeland) Gregg

Broccoli and Rice Casserole

1/2 c. onions
1/2 c. celery, chopped
1 pkg. broccoli, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. rice
1 small jar Cheez Whiz
1/2 c. bell pepper

Saute onions, celery, and bell pepper. Place rice in casserole dish. Mix other ingredients with sauteed vegetables and pour over rice. Sprinkle with paprika. Bake at 350 degrees for 40 minutes. Salt and pepper to taste.

Karen Sims (Thurman's Daughter)
Susan Collins (Lovis' Daughter)

Sunday, August 1, 2010

Broccoli Casserole

1 large pkg. broccoli, chopped
1 small can mushrooms, chopped
1/2 green bell pepper, chopped
1 can cream of chicken soup
1 c. rice (instant is best)
1/4 lb. Velveeta cheese
salt and pepper
1 small jar pimento

Cook rice and broccoli as directed. Combine the rest of the ingredients. Pour into casserole dish and bake at 435 degrees for 40 minutes. Remove from oven; top with cheese and bake 5 more minutes.

Teena Gallendar
Doris' Daughter-In-Law

Baked Corn Au Gratin

1 can whole kernel corn, well drained
1 green pepper, finely chopped
1 small onion, finely chopped
3 Tbsp. butter or margarine
3 Tbsp. all-purpose flour
2 eggs, well beaten
1 c. shredded cheese
2 c. milk
1 tsp. sugar
salt and pepper to taste

In saucepan, saute onion and green pepper in butter until tender. Stir in flour. Add milk and cook, stirring constantly, until mixture is thick and smooth. Remove from heat; stir in cheese, salt, pepper, sugar, corn and eggs. Turn into greased casserole. Bake at 350 degrees for 45 minutes.
Serves 6.

Marilyn Alford
Rosie Lee's Daughter-In-Law

Eady Baked Beans

1 large can pork and beans
5 strips bacon, fried crisp
2 Tbsp. prepared mustard
1 c. ketchup
1/2 c. water
1 onion, chopped

Fry bacon; remove from pan.. Saute onions in bacon grease. Add other ingredients and heat to boiling. Serve.

Variation: (1lb) hamburger meat browned may be added to make a meat dish. Omit bacon. Use iron skillet or heavy pan.

Vickie Dean
Mozell's Daughter-In-Law

Fried Mackeral

1 can mackerel
1/2 c. self-rising flour
3/4 c. self rising meal
2 eggs
salt and pepper to taste

Mix all ingredients well. Drop by tablespoon into skillet with enough hot fat to cover bottom; brown on both sides. Add more fat if needed. We ate this for breakfast with cream gravy and biscuits.

Mrs. Ollie Hart (Velma)

Squirrel or Rabbit with Brown Gravy

Put enough shortening in iron skillet to fry. Cut up squirrel or rabbit; salt and pepper. Roll in flour. Put in hot shortening and brown. Take the pieces out as they brown. When they are fried, leave about 1/4 cup of shortening in skillet. Add salt and pepper and 2 heaping tablespoons flour. Brown flour until dark brown, but not burned. Add about 1 quart of water. Put browned pieces of meat back in the gravy and simmer 30 minutes.

I also use hamburger patties or chicken with brown gravy. Add more water as needed

Lovis (Hart) Edwards

Souse Meat

1 pig head
3 pair pigs feet and hocks
2 onions, sliced
3 peppercorns
1 blade mace
3/4 c. vinegar
1 1/2 Tbsp. salt
1 bay leaf
1/2 tsp. Pepper

Clean pig's head thoroughtly. Remove tongue and split open.Clean feet and hocks and place with head in kettle; cover with water. Heat to boiling and cook until tender enough to remove bone easily. Lift out meat to cool. Meanwhile, boil down liquor, adding sliced onions, salt, pepper, peppercorn, bay leaf and mace. Boil until reduced to 1/2 the quantity; strain and cool.. remove meat from bones and cut in pieces. Place fat skimmed from cold liquor, meat and vinegar in kettle and heat to boiling. Turn into crock and add as much of liquor as it will hold.. when cold, this will set firmly and may be cut into slices. Make 4 1/2 pounds.

Mrs. Ollie Hart (Velma)

Possum and Sweet Potatoes

Pour large kettle full of hot water into convenient vessel. Add a small shovelful of ashes and then put possum in. Turn the possum around until the fur is loosened and can be easily scraped clean. Draw, remove head and feet; wash thoroughly. Salt inside and outside; let stand overnight to freeze. Wash again and put in baking pan with a little water. cover closely and put on fire. When tender, remove cover and put in oven to brown. Dust with pepper and baste frequently with drippings. Have medium sweet potatoes peeled and boiled tender in slightly salty water, adding butter and a little sugar. When tend, arrange potatoes around possum, basting frequently with juices until brown. Arrange possum on platter with potatoes around it and serve.
* This is actually taken from a cookbook owned by Mr. and Mrs. T.C. Maddox. Holland's Cookbook, some are dated 1921.

Tommie Maddox
Velma's Brother

Hopkins County Stew

Hopkins County stew is basically a Hopkins Count product found in no other part of the world. In early times, when country schools had a program at the closing of the school year, large cast iron pots of Hopkins County stew were made and served to the children and their parents. Families had their own recipes handed down from generation to generation, and many of the old times vied for the honor of cooking for the school closing program.
In 1971 Hopkins County began having a Fall Festival and the most popular annual event has been the Hopkins County Stew cook-off. The rules are: You are required to be a Hopkins County Citizen, former Hopkins County citizen, their children, grandchildren or great-grandchildren. You will need a cast iron pot 10 gallons or more, it must be cooked outside on wood fire, ingredients for stew. The winner is judged at noon. One-hundred and fifty dollars first prize is given. They are also given the distinction of being the Hopkins County Stew Champion for that year.

3 gal. tomatoes
1 gal. cream style corn
10 lb. potatoes
10 large onions
2 oz. chili powder
salt to taste
5 or 6 fryers

Cook chicken "to bone" before hand. Put potatoes, onions and water in pot firs. Then add chicken and tomatoes; add corn and chili powder last as the corn will stick. Salt to taste. Simmer until ready to serve.
In the old days they used hens that were getting too old to lay or an old rooster. Everything was cooked on the spot and the bone was not removed. What was left the parents took home

Lovis (Hart) Edwards

Tuna Casserole

1 large can tuna, drained
1 can cream of mushroom soup
1 c. cooked green peas
1/2 c. shredded cheese
cooked noodles

Mix all ingredients together and pour in greased baking dish. Bake at 450 degrees for 25 to 30 minutes.

Gail Edwards
Lovis' Daughter-in-Law

Scampi

2 lb. medium shrimp
3 Tbsp. olive oil
1 Tbsp. paprika
1/4 tsp. salt
1 Tbsp. fresh parsley
1/4 c. water
1/2 c. margarine
1 clove garlic, minced
pinch of dry oregano
pinch of dry basil
pinch of dry mint
pinch of red pepper1/2 tsp. malt vinegar
1 lemon

Shell, rinse and dry shrimp. Assemble shrimp, slat, pepper and olive oil in saute pan with lid. Turn up heat and mix well while heating. Sprinkle with paprika and cook covered for 10 minutes, stirring once. Shrimp is ready when it turns pink. Drain off all but 1 tablespoon oil. Add all remaining ingredients to uncovered pan. Squeeze juice from 1 whole lemon, stir until butter melts and water boils. Remove from heat; taste sauce and adjust seasoning. Arrange in small individual plates and add sauce from pan to each dish. garnish with parsley and lemon wedges.

Jeff Edwards
Lovis' Son

Steamed Shrimp and Pork

3/4 lb. chopped pork
1/4 lb. raw, shelled shrimp
1/2 tsp. sesame oil
1/2 tsp. salt
2 stalks green onion, chopped
1 tsp. grated ginger
6 to 8 water chestnuts (optional)
1 tsp. rice wine
1/2 tsp. pepper
1 1/2 tsp. cornstarch
1 tsp. soy sauce
3 cloves minced onion

Rinse and devein shrimp. cut in small pieces. Mix shrimp with pork and rest of ingredients. Add more salt and soy sauce to taste. Press mixture in low sided bowl (quart size. Support bowl on ring in frying pan and cover for steaming, about 45 minutes or until done. Serves 6. Can microwave

Wednesday, June 30, 2010

Seafood Gumbo

2 lb. fresh whole shrimp
1 lb. fresh whole fish
1 large bell pepper
2 large onions
3/4 tsp. salt
6 cloves garlic
2 bay leaves
2 Tbsp. parsley,snipped
4 sprigs fresh parsley
1 tsp. salt
4 whole cloves
1/3 c. all-purpose flour
1/3 c. vegetable oil
6 c. shrimp stock or chicken broth
2 c. okra or 10 oz. frozen
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
2 small celery stalks
1 large onion
1 lemon
4 black peppercorns
6 c. water

Shell shrimp, reserving head and shell. Fillet fish, reserving head and bones. In medium stock pot, put the shells and heads of shrimp with heads and bones of fish. Add 1 large onion (chopped), 1 large or 2 small stalks celery with leaves (chopped), parsley, lemon (chopped), salt, peppercorns, cloves and water. Bring all to a boil over high heat. Reduce heat to simmer and let cook 30 minutes. Strain through sieve and reserve liquid only.

In large casserole or small stock pot with lid, stir together flour and oil. Cook at medium heat, stirring until a smooth reddish roux forms. Add chopped onions, bell pepper and garlic. Stir at medium heat for 10 minutes or until vegetables are tender. Gradually stir in shrimp stock or chicken broth. Add sliced okra, 3/4 teaspoon salt, red pepper, white pepper and bay leaves. bring to a boil; reduce heat and simmer for 30 minutes. cut fish in chunks and add to liquid and simmer 5 more minutes. Add shrimp and 2 tablespoons fresh parsley (snipped); simmer 5 more minutes or until shrimp turns pink. Remove bay leaves, salt and pepper to taste. Serve over or with rice. Serves 6.

Note: Smoked Sausage may be substituted for fish.

Jeff Edwards
Lovis' Son

Salmon Patties

1 small can salmon, drained
1 tsp. baking powder
1 egg, beaten
1 Tbsp. buttermilk
3 Tbsp. cracker crumbs

Mix together and form in small patties and fry in very hot oil until golden brown.

Gail Edwards
Lovis' Daughter-In-Law

Salmon Patties

1 can salmon
2 eggs
15 saltine crackers
salt and pepper to taste

Crumble crackers in juice that has been drained from salmon and let set for a few minutes. Add salmon and beaten egg to cracker mixture, salt and pepper. I use my hands to mix and mash up the bones, nothing wasted. Shape in patties and fry in hot oil.

Lovis (Hart) Edwards

Fish in Beer Batter

1 c. flour
salt
1 egg
fish
1 c. beer (open beer and let set a few hours)
1 tsp. baking powder

Place flour, slat, egg, beer and baking powder into bowl and beat lightly. Dip fish into batter to coat. Fry in hot grease until brown.

Mrs. William Hart (Dorothy)

King Ranch Chicken

1 boned and salted chicken, cooked (save broth)
1 chopped bell pepper
1 pkg. (small) corn tortillas
graded Cheddar cheese for topping
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-Tel tomatoes with green chilies
1 chopped onion

Dip tortillas in chicken broth until limp. Line 9x13x2-inch baking dish with them. Cover with chicken, green pepper and onion. Mix soups and Ro-Tel and pour over chicken. Top with cheese. Bake at 350 degrees until hot and cheese is bubbly.

Patsy Richmond
Gertrude's Daughter

Chicken Spaghetti

1 c. celery
1 c. onion, chopped
2 tsp. chicken fat
2 tsp. salt
1 tsp. paprika
1 can mushroom soup
chicken broth
1 green pepper, chopped
2 cloves, garlic, chopped
1 tsp. chili powder
1 tsp. pepper
1 can tomato soup
1 pkg. spaghetti
grated cheese

Brown celery, green pepper, onion and garlic in chicken fat. Add seasonings and soups and simmer for 20 minutes. Cook spaghetti in chicken broth until tender. Place layer of spaghetti, then sauce, then cheese in greased casserole. Repeat layers, using all ingredients. Bake at 350 degrees for 45 minutes. Top with grated cheese.

mary Ellen (McFarlin) Lee

Chicken and Rice

1 can cream of mushroom soup
1 pkg. onion soup mix
2 c. uncooked rice
1 can chicken gumbo soup
1 chicken, cut up

Grease large casserole. Mix soups with one soup can of water and 1/2 package soup mix. Pour into casserole. Add chicken, skin side down. Sprinkle onion soup mix on top. Cover and bake at 325 degrees for 2 hours.

Vikki Beckham
Grace's Daughter

Chicken and Rice Casserole

3 c. diced, cooked chicken
1 c. mushroom soup
1 medium onion
2 c. Minute rice
1 bell pepper
2 Tbsp. butter

Saute onion and bell pepper in butter; add chicken. Stir well, until warm. In separate bowl, empty can of soup. Add 1 can water; mix well. Add soup to chicken mixtur. Cook rice separately as directed. Add rice to chicken mixture. Pour into casserole dish; it's ready.

Linda Edwards
Lovis' Daughter-in-law

Chicken with Rice

1 c. rice
1 chicken (fryer; season with salt, pepper and paprika)
1 can cream of chicken soup
2 cans water

Pour soup and water over chicken and rice. Cover with foil and bake at 350 degrees for 2 hours.

Karen Hart
Thurman's Daughter

Chicken Pot Pie

Crust:
1 c. flour (self-rising)
1 c. milk
1 stick margarine, melted

Filling:
2 c. chicken, boned
2 c. cream of chicken soup
1 c. chicken broth
1 large pkg. frozen vegetables

Mix crust. Combine all ingredients for filling and pour in greased pan. Pour crust on filling mixture. Bake 1 hours at 400 degrees.

Brenda Leighton
Gail Edwards

Chicken and Dumplings

2 c. flour
1 tsp. salt
1/2 c. liquid broth
1 tsp. baking powder
1/2 c. shortening or oil

Combine dry ingredients and cut in shortening. Roll on floured board until paper thin; cut in small pieces and drop into broth while boiling. Cook 8 to 10 minutes.

Ida (Hart) Torrns

Chicken Dressing

2 qt. cornbread, crumbled
4 or 5 biscuits, crumbled
1 Tbsp. sugar
2 tsp. sage
5 eggs, well beaten
1 c. onion, chopped
1 c. celery, chopped
1 c. apples, diced
salt to taste

Mix with chicken broth until right consistency. bake at 350 degrees about 30 minutes. Do not overbake.

Clarice Maddox
Velma's Sister-in-law

Chicken Casserole

1 large fryer
1 large onion, chopped
1 large green pepper, chopped
1 c. sliced mushrooms
1/3 c. margarine
garlic to taste
1 (14 oz.) can tomatoes
1 tsp. salt
2 tsp. Worcestershire sauce
pepper to taste

Cook large fryer in pressure cooker until done. Let cool and bone the chicken and cut into small pieces. Brown onion, green pepper and sliced mushrooms in margarine. Add garlic to taste. Add chicken pieces, tomatoes, slat, Worcestershire sauce and pepper to taste. Simmer 5 to 10 minutes.

Make a dressing from Pepperidge Farm dressing mix with with wild rice and mushrooms. Pour the dressing in 13x9x2-inch baking pan. Pour the sauce over the dressing and cover and bake for 30 minutes at 350 degrees. Uncover and bake additional 30 minutes. Let stand for 10 minutes before serving.

Vera (Edwards) Evans

Chicken Casserole

1 (8 oz.) pkg. herb seasoned stuffing
4 c. cooked, cut up chicken
1 stick oleo
1/2 c. flour
4 c. chicken broth
5 eggs

Spread stuffing in a 9x13x2-inch pan. Cover with chicken. Combine oleo, flour and broth. Slightly beat eggs and slowly add to mixture. Pour entire mixture over chicken. bake 45 minutes at 350 degrees. Serve with the following sauce:

1 c. sour cream
1 can cream of mushroom soup
1/4 c. milk
1/4 c. chopped pimentos

Combine ingredients. Heat slowly and serve with chicken casserole.

Mary Lynn McKee
Roy Lee's Daughter

Chicken and Frito Casserole

3 to 4 c. Fritos
1 c. green chilies, chopped and drained
1 c. onions
1/2 tsp. salt
1/4 tsp. cumin
1 1/2 c. sour cream
3 c. diced chicken
2 c. grated cheese
1/2 tsp. white pepper
1 clove garlic, chopped

Grease 13x9x2 -inch casserole. Place 2 1/2 to 3 cups Fritos to cover bottom of casserole. Add chicken on second layer. Blend chilies, onions, salt, pepper, cumin and garlic. Spread over chicken. Spread cheese over mixture. Cover with sour cream. Cover and bake for 30 minutes at 325 degrees. Add remaining chips and cook 20 minutes or until hot and bubbly.

Ida (Hart) Torrens

Chicken Casserole

1 fryer
1 small can green chilies, drained and chopped
2 cans cream of chicken soup
1 little garlic, chopped fine
1/2 tsp. salt
3 or 4 c. corn chips
1 onion, chopped
2 c. grated cheese
1/2 tsp. black pepper

In 13x9x2-inch casserole dish, cover bottom with 3 cups corn chips. Add chicken which has been boiled, boned and cut into bite-size. Combine green chilies, garlic, cheese, salt, pepper and onion to chicken before putting over chips. Pour cream of chicken soup over mixture. bake at 350 degrees until bubbly hot.

Mrs. William Hart (Dorothy)

Chicken-A-La-King

2/3 c. margarine
2/3 c. flour
2 c. chicken broth
2 tsp. onion, finely chopped
1/4 c. pepper, diced
1 can cream of mushroom soup

1/4 tsp. black pepper
1 tsp. salt
2 c. milk
1 fryer, cooked and deboned
2 pimentos

Melt butter in saucepan. Add flour; stir over low heat. Add broth and milk all at once. cook and stir until thickened. Add remaining ingredients. Heat to serving temperature. Serve on toast or rice.

Mozell (Hart) Dean



Cheesy Chicken Spaghetti

3 to 4 lb. chicken
1 can cream of chicken soup
1 onion, chopped
1 lb Velveeta cheese
1 can cream of mushroom soup
2 cans Ro-Tel tomatoes with chilies
1 small pkg. spaghetti
pepper to taste

Boil and debone chicken. Boil spaghetti in chicken broth; don not drain. Add chicken. In saucepan or microwave melt cheese with soups, Ro-Tel and onion. when melted and smooth, combine with chicken mixture. Pour into large rectangular baking dish. Pepper to taste on top. Bake at 350 degrees about 1 hour. This makes more thatn a 9 x 13 x 2 -inch dish.

Patsy Richmond
Gertrude's Daughter

Chicken Enchilada

3 (6 oz.) cans bone chicken
chopped green onion to taste
1 chili pepper, chopped
1 ( 7 oz.) pkg. corn tortillas
1 (10 3/4 oz.) can cream of chicken soup
2 c. grated Monterrey Jack cheese
2. c. grated Cheddar Cheese

Layer ingredients in order listed in well greased 9x9x2-inch baking dish. chicken, onion, chili pepper, tortillas, chicken soup, Monterrey Jack cheese and Cheddar cheese. Bake at 300 degrees for 30 minutes.

Dora Sewell
Ruby Jean's Daughter-in-law

Wild West Casserole

3 c. corn chips
1 (19 oz.) can Ranch Style Beans
1 Tbsp. chili blend
dash of Tabasco sauce
1/2 lb. wieners, sliced in 1/2-inch rounds
1 can tomato soup
1 small onion
1/2 c. grated cheddar cheese

Preheat oven to 350 degrees. slightly crush corn chips and place about 1/2-inch in bottom of a greased casserole. Slice the wieners on the corn chips. Combine beans, soup, chili blend, onion, Tabasco sauce and pour over wieners. Cover with remaining corn chips. Sprinkle on grated cheese. bake uncovered at 350 degrees for about 20 minutes. Serves 6.

Mrs. William Hart (Dorothy)

Wieners-beans-Corn

1 pkg. wieners
1 can whole kernel corn
1 can pork and beans

Mix pork and beans, corn (drained) and wieners (chopped). Heat thoroughly.

Ruby Jean (Hart) Shoffner


Chicken Fried Venison

2 to 3 lb. lean venison
1/4 c. mustard
2 to 3 c. flour
salt and black pepper to taste
1 c. buttermilk

Add salt and pepper to flour. Tenderize meat with saucer. Spread thin coat of mustard on both sides; dip in buttermilk and flour. Repeat again. Fry slow in about 1-inch of grease.

Real good, gives venison a different flavor and taste.

Charolette Phillips
Oddie Steed's Daughter

Chicken Fried Venison (Deer)

salt, pepper and flour
1 steaks (venison)
1 egg, beaten
4 Tbsp. butter
1 Tbsp. water

Soak deer in vinegar water for 2 hours. Add salt and pepper to flour. Beat steak front and back to tenderize. Dip in flour, then egg and water mixture; dip in flour again. Brown on both sides in margarine. Cover and cook slowly for 20 or 30 minutes. Add water and steam after it gets real brown. Cook slow just for a little while.

Mary Ellen (McFarlin) Lee

Seven-Up Beef Tips

4 lbs. stew meat
2 cans mushroom soup
2 cans 7-up
1 pkg. Lipton soup mix

Bake at 270 degrees for 4 hours. Serve with rice.

Vikki Beckham
Grace's Daughter

Sausage and Cabbage

1 lb. sausage
1 head cabbage, shredded
1 can Ro-Tel tomatoes with juice

Brown meat and mix with other ingredients. Cook until cabbage is done.

Grace (Hart) Plemons

Pizza (Homestyle)

1 pkg. yeast
1 c. warm water
1 tsp. sugar
3 Tbsp. vegetable oil
3 to 3 1/2 c. self-rising flour

Suggested Toppings:
hamburger
pepperoni
ripe olives
mushrooms
Mozzarella cheese

Dissolve yeast in water. stir in sugar, oil and 2 cups flour; beat until smooth. Add enough of remaining flour to make dough easy to handle. Turn onto floured surface and knead until smooth. Put into greased bowl and place greased side of dough up. Cover and let rise in warm place 45 minutes. Divide in half. Roll out. Heat oven to 400 degrees. Top with sauce, meat, cheese and other preferred ingredients.

Steve Whitworth
Frankie's Son-in Law

Oven Steak

round steak
carrots
potatoes
garlic
salt and pepper
oregano
cheese
3 tsp. oil
1 can tomatoes

Cut round steak in serving pieces. Place in bottom of baking dish; salt and pepper to taste. Top with large pieces of carrots and potatoes. Add oregano; sprinkle with garlic powder to taste. grate cheese and place on top; add oil. Pour tomatoes over this. Cover with foil and bake 1 1/2 hours at 350 degrees undisturbed.

Linda Edwards
Lovis' Daughter-in-law

Oven Stew

1 1/4 lb. chuck roast, cut in large cubes
2 medium potatoes, diced
2 stalks celery, chopped
4 carrots, sliced
1/4 c. bell pepper
1 medium onion, sliced
1 small can sweet peas
1 c. tomato juice

Place meat in bottom of pan. Cover with vegetables; sprinkle top with;

3 Tbsp. tapioca
1 tsp. salt
1/4 tsp. garlic powder
1 tsp. sugar
1/4 tsp. black pepper
1 Tbsp. chili powder

Cover and bake at 270 degrees for 5 to 7 hours.

Ellene Whitworth
Frankie's Daughter

Chili

3 lb. lean ground beef
1 qt. water
6 Tbsp. chili powder
3 Tbsp. paprika
10 cloves garlic, chopped
1/4 tsp. red pepper
1/2 tsp. ground cumin
1/4 c. olive oil
2 bay leaves
3 tsp. salt
1 tsp oregano or marjoram

Thickening:
3 Tbsp. sugar
3 Tbsp. flour
6 Tbsp. corn meal

Heat olive oil in pot and sear (not brown) meat. Add water and bay leaves and simmer (covered) 1 1/2 to 2 hours. Add other ingredients, except thickening and cook 30 more minutes.

Mix thickening with cold water to reach batter like consistency. Add and cook 5 minutes, sirring constantly. Add more water if desired.

Steve Whitworth
Frankie's Son-in-Law

Chili

3 1/2 lb. chili meat
1/3 c. chili powder
1/4 c. paprika
1 tsp. cumin powder
1 tsp garlic powder
2 cloves garlic
1/8 tsp. red pepper
1 small onion, chopped
1 tsp. black pepper
1 large can tomatoes

Cook meat 1 hour on medium heat. Add spice and onions. Add rest of ingredients. Heat and still constantly.

Frankie May (Hart) Elledge

Barbecued Spareribs

3 to 4 lbs spareribs
1 large onion, sliced

Place spareribs in pan and cover with layer of onions.

Combine:
1/2 catsup
1/4 tsp. Tabasco sauce
1 c. water
1 tsp. brown sugar
1 1/2 tsp. salt
1/8 tsp. chili powder
1/2 tsp. dry mustard

Pour this mixture over the ribs. Repeat layers; cover and bake in 325 degree oven for 2 hours or until ribs are tender.

Mary Ellen (McFarlin) Lee

Barbecue Beef Brisket

7 lb. brisket (trimmed)
2 tsp. onion salt
1 Tbsp. celery salt
1 tsp. garlic salt
4 tsp. m.s.g.
2 Tbsp. Worcestershire sauce
1 1/2 Tbsp. liquid smoke

Mix the onion, garlic and celery together with m.s.g. and rub all over the brisket and on each side. Let stand about 30 minutes. Place meat in large covered container for marinating. Pour Worcestershire sauce and liquid smoke over brisket and place cover on dish. Place in refrigerator overnight or several hours. Drain off marinade. Wrap in heavy foil and seal. Bake 5 hours at 300 degrees. Serve with Texas Barbecue Sauce.

Texas Barbecue Sauce:
1/2 c. butter
1/4 c. vinegar
1/4 c. Worcestershire sauce
1/4 c. honey
1/4 c. sugar
2 c. catsup
1/4 c. lemon juice
1/2 c. water
2 tsp. Tabasco sauce
salt, pepper and garlic to taste

Combine ingredients and simmer 20 minutes over medium heat.

A chopped onion may be used if desired.

Frankie May (Hart) Elledge

Poor Man's Lasagne

1 lb. ground beef
6 lasagne noodles, cooked
1 can mushrooms
garlic powder, oregano, salt and pepper
sliced black olives (optional)
1 pkg. Sloppy Joe Mix
1 large can tomatoes
1 (8 oz.) pkg. cream cheese

Cook noodles as directed on package. Drain and put into cool water. brown meat and drain. Add Sloppy Joe mix, tomatoes and other seasonings. Mix well and cook a few minutes. In buttered dish, make two layers each of noodles, meat, olives and dollops of cream cheese. Bake at 350 degrees for 20 minutes or until bubbly.

Patsy Richmond
Gertrude's Daughter

No Tomato Meat Loaf

1 lb. ground meat
chopped bell pepper
1 can cram of mushroom soup
1 can mushroom pieces
chopped onion
garlic powder
2 eggs
cracker crumbs (can also use dry oatmeal)
pepper, basil and marjoram

Mix together and put into loaf pan and bake at 350 degrees about an hour

Patsy Richmond
Gertrude's Daughter

Monday, June 21, 2010

Texas Casserole

2 lb. hamburger
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
1 pkg Doritos
grated cheese

Brown meat and drain. Mix the mushroom soup, chicken soup and tomatoes. Layer in casserole dish, meat first layer of soup mixture, one layer of Doritos and one layer of cheese. Finish off with layer of Doritos and cheese on top. bake, covered, at 325 degrees about 15 minutes.

Frankie May (Hart) Elledge

Teena's Cheesy Casserole

8 medium potatoes, diced
1 can cream of chicken soup
1 onion and butter
salt and pepper to taste
1 lb. hamburger meat
3/4 can milk (use soup can to measure)
sliced cheese

fry potatoes and onions in butter. Fry hamburger meat and rain. When potatoes and meat are done; mix together. Add soup and milk. Place in casserole dish. Cover with cheese completely. Cover and heat until cheese melts and it is bubbly.

Teena Gallender
Doris' Daughter-in-law

Tater Tot Casserole

1 lb. ground beef
1/2 c. onion
1 1/2 cans cream of chicken soup
1/2 pkg. Tater tots
10 slices cheese

Brown meat and onion; season to taste. Spread beef into 13 x 8-inch baking dish. Pour soup over the beef. top with slices of cheese. Layer Tater Tots over all ingredients. Bake at 350 degrees for 30 to 45 minutes, covered with foil. Remove foil and bake 15 minutes longer.

Mrs. Jessie McFarlin (Ruth)

Stuffed Pepper

1 lb. ground beef
1/3 c. chopped onion
1 can tomato sauce
1 c. cooked rice
cheese
2 Tbsp. fat
1 tsp. salt
4 bell peppers
1/8 tsp. pepper

Brown meat and onions. Add cooked rice and tomato sauce; simmer. Boil pepper until soft. Stuff with meat mixture; top with cheese and bake until cheese is melted.

Susan Collins
Lovis' Daughter

Spaghetti

1 lb. ground beef
1 can cream of mushroom soup
1 onion
1 can tomato soup

Brown meat and onions; pour off grease. Add soup and 1 can water; simmer 20 to 25 minutes. Prepare spaghetti according to package directions.

Ruby Jean (Hart) Shoffner

Onion Hamburger Casserole

1 1/2 lb. hamburger meat
1 pkg. macaroni, cooked
1 1/2 c. water
1 can tomato sauces
1 pkg. onion soup mix
grated cheese

Brown hamburger; add soup and mix. Add tomato sauce and water; simmer about 10 minutes. Combine with cooked macaroni in casserole and top with grated cheese. Bake 15 minutes at 350 degrees.

Gertrude (Hart) Ragan

Mushroom Hamburger Patties

1 lb. ground meat
1 can cream of mushroom soup

Season and make patties with meat. Fry in skillet and drain off grease. Add soup and 1/2 can of water to patties. Simmer for about 15 minutes.

This is good served on rice or noodles.

Patsy Richmond
Gertrude's Daughter

Meat Loaf

3 slices soft bread, torn and soaked in 1 c. milk
1/4 c. onion, chopped
1 1/4 tsp. salt
1/2 tsp. pepper
1 tsp. Worcestershire sauce
1 1/2 lb. ground beef
1 egg, beaten
1/4 tsp. dry mustard
1/4 tsp. celery salt
1/4 tsp. garlic salt

Mix together all ingredients. Place in loaf pan. Bake at 350 degrees for 1 1/2 hours. I always put foil wrapped potatoes in to bake with it.

Vikki Beckham
Grace's Daughter

Meat Loaf

1 1/2 lb. ground beef
1/2 lb. pork sausage
2 medium onions
3 stalks celery, chopped
5 slices bread, crumbled
1/4 c. milk
2 eggs
1/2 c. catsup
1 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce

Soak bread in milk. Mix with other ingredients and pack in buttered baking dish. Top with tomato sauce. bake 1 1/2 hours at 375 degrees.

Frankie (Hart) Elledge

Hamburger Steak

1 can golden mushroom soup
1 1/2 lb. hamburger meat
1/2 c. bread crumbs
1 egg, beaten
1/4 c. onion, chopped
1/2 tsp. pepper
1/3 c. water
1 small can Pet milk

Combine all ingredients, except soup and milk. Mix well and form into patties. Brown on both sides in skillet with 1/4 cup oil. Place into casserole dish. Mix soup and milk and pour over browned meat. Bake in 350 degree oven for 30 minutes.

Susan Collins
Lovis' Daughter

Johnnie Rosetti

1 lb. hamburger meat
1 c. or small can whole kernel corn
1 small bag large elbow macaroni
2 c. shredded Cheddar cheese
1 large can stewed tomatoes
salt and pepper to taste
1 medium onion

Brown hamburger and onion in skillet. Cook macaroni; drain. Add to hamburger. Add tomatoes and corn to hamburger mixture in skillet; mix well. Cook on medium heat until warm. Salt and pepper to taste; add 1 cup cheese to mixture. Stir well. Pour mixture into casserole dish; sprinkle remaining cheese on top. Heat in over at 350 degrees until cheese on top melts.

Linda Edwards
Lovis' Daughter-in-law

Not Just Another Hamburger Casserole

1 1/2 c. bread crumbs (saute lightly in 2 Tbsp. butter)
1 1/2 lb. hamburger meat
1/2 c. pimiento
1 (4 oz.) pkg. noodles, cooked (Mama always used egg noodles, Robin)
1 can cream of mushroom soup
1 can cream of chicken soup
1/4 c. onions, chopped

Brown hamburger meat and onions in heavy skillet. Add soups, pimiento and cooked noodles. Pour into casserole dish and cover with bread crumbs. Bake at 375 degrees until brown.

Mozell (Hart) Dean

Chop Suey

1/2 lb. hamburger meat
1 1/2 c. celery, chopped
1/2 c. rice
1/2 c. onions, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
3 c. water
3 Tbsp. soy sauce

Brown hamburger meat; mix with other ingredients. Bake 1 1/2 hours. Spring with chow mein noodles and bake 1/2 hour more.

Mozell (Hart) Dean

Child's Supper

It was the duty of our children to cook a meal once in a while. Any 6 or 8 year old can fix this.

Peel a potato and cut in small squares; 1 carrot cut in small squares, 1 small onion, slat and pepper. Take a 12 to 18-inch foil. place all ingredients in center of foil. Add 1/4 pound hamburger meat; wrap airtight. bake in oven approximately 30 minutes or until vegetables are tender. this can be eaten from the foil with a fork.

Rose Ellen (Copeland) Gregg

Mama calls these Hobo dinners... once she made it with my kids, but added canned mushrooms and told them with mushrooms it was Gourmet Hobo dinner. Robin

Cavatini

1 1/2 lb ground beef or sausage
1 chopped onion
1 chopped bell pepper
1 (4 oz.) can mushrooms
3 kinds of pasta (2 c.)
1 (15 1/2 oz.) jar pizza sauce
1 (15 1/2 oz.) spaghetti sauce
1 Tbsp. brown sugar
1 (8 oz.) pkg. Mozzarella cheese

Brown ground beef or sausage with onion. Then add bell pepper, mushrooms, spaghetti and pizza sauces and brown sugar. Simmer while cooking pasta. Add cooked pasta and pour into 9 x 13-inch baking dish. Sprinkle with Mozzarella cheese on top. bake at 350 degrees for 40 minutes or until cheese has melted. Great with salad and French bread.

Ellene Whitworth
Frankie's Daughter

(MORE) Casserole

* Note: Originally in Hart cook book this was just called Casserole, I added the MORE, because that is what I originally called it, and I wanted to be able to find it. I don't add English peas or mushrooms. Robin

1 onion, chopped
1/2 lb. ground beef
1 bell pepper
1 can tomatoes, diced
1 c. water
1 box spaghetti, cooked
garlic, salt, pepper
1 can whole corn
1 can English peas
1 (4 oz.) can mushrooms

Brown onion, ground beef and pepper. Stir in tomatoes, water, garlic, pepper and salt. Cover and simmer 30 minutes. Add cooked spaghetti, corn, peas and mushrooms. Make layers with mixture and cheese, ending with cheese. Heat in oven until bubbly. Makes 9 x 13-inch pan.

Grace (Hart) Plemons

Cabbage Patch Dumplings

1 lb. ground beef
1 1/2 c. cabbage coarsely chopped
1/2 c. celery, chopped
1 (16 oz.) can stewed tomatoes
1 (15 oz.) can kidney beans
1 c. water
1 tsp. salt
1/4 tsp. black pepper
1 Tbsp. chili powder
2 c. Bisquick baking mix
2/3 c. milk

Cook and stir ground beef in Dutch oven until light brown; drain. Add onions, cabbage and celery; cook and stir until vegetable are light brown. Stir in tomatoes and kidney beans, water, salt, pepper and chili powder. Heat to boiling; reduce heat. Stir baking mix and milk to a soft dough; drop by spoonfuls onto boiling stew. cook uncovered 10 minutes cover and cook 10 minutes longer.

Ellene Whitworth
Frankie's Daughter

Yankee Beer Pot Roast

3 to 3 1/2 lb. beef rump roast or chuck roast
2 tsp. seasoned salt
1/4 tsp. seasoned thyme
2 Tbsp. chopped parsley
1 bay leaf
1 large onion
1 (12 oz.) can of beer

Place pot roast in pot. Add seasoned salt, thyme, bay leaf, sliced onion and parsley. Pour beer over roast. Simmer covered at medium setting for 7 to 9 hours.
Optional: Can be served over hot buttered noodles.

Larry and Brenda Alford
Rosie Lee's Kids


Bar -B-Que Polish Sausage

1 1/2 lbs Polish sausage, cut in 1-inch length
1/2 c. tomato catsup
4 Tbsp. vinegar
3/4 c. water
1 tbsp. mustard
1 Tbsp. celery salt
4 Tbsp. Worcestershire sauce
1/2 onion sliced
1 Tbsp. butter
1/4 tsp. Tabasco sauce
1 Tbsp. paprika

Cook on top of stove for about an hour or until mixture is thick. I use my slow cooker. You can use small pieces of steak.

Darla LaPera
Alice's Daughter

Tamale Squares

Mix up a batch of corn bread mix. Spread 1/2 cornbread mix in greased 8x8-inch casserole pan. Cook ground beef in small amount of oil and season with garlic salt, chili powder, pepper, etc. Drain. Spread meat over cornbread mix. Top this with Cheddar cheese. Cover with rest of cornbread mix. Bake according to cornbread directions or until done. Sprinkle with cheese.

Darla LaPera
Alice's Daughter

Taco Salad

1 can refried beans
1/2 pkg. taco seasoning

Mix refried beans and taco seasoning. Put in bottom of 13 x 9 x 2 inch dish, then add in layers:

avocado, mashed (or the frozen kind)
small sour cream
black olives
chopped onion
chopped jalapeno (can use green chilies)
chopped tomato
Casino (Kraft) cheese, grated

Serve with chips.

You can also use ground beans in this recipe.

Patsy Richmond
Gertrude's Daughter

Taco Salad

Cover bottom of bowl with lettuce. Cover with layer of chopped green onions. Cover with chopped tomatoes, avocado and ripe olives. Salt and pepper to taste. I also add chili powder. Cover with No. 3 can Ranch Style beans. Cover with layer of Fritos. Cover with generous amount of French dressing. I use Catalina. Cover with layer of Cheddar cheese. Toss before serving.

Marcie Swayze
Rosie Lee's Daughter

Sour Cream Enchiladas

1 lb. lean ground beef
1 medium onion, chopped
1 can green chilies, chopped
1 pt. sour cream
1 can cream of mushroom soup
1 pkg. floured tortillas (12)
8 oz. Cheddar cheese, grated

Brown meat and onions. Add chilies and 1/2 cup sour cream. Place spoonfuls of mixture on tortillas and roll up. Place in greased casserole dish, 9X 13 inches. Spread with remaining sour cream and soup mixture. Top with Cheddar cheese. Bake 20 to 30 minutes at 350 degrees.

Rosie Lee (Hart) Alford

Mexican Chicken

1 chicken
1 can cream of chicken soup
1 can chicken broth
1 can Ro-Tel tomatoes
1 small can chopped chilies
1 small jar Cheez Whiz
1 medium onion, chopped
2 small jalapeno peppers, chopped
1 small jar pimento, chopped
1 pkg. Doritos, crushed

Boil chicken; save broth. Mix all ingredients (use soup can to measure chicken broth) except Doritos and cook 15 minutes. Layer bottom of pan with Doritos. Add mixture and top with Doritos. Bake 30 minutes at 350 degrees

Frankie May (Hart) Elledge

Mexican 1 Pot Dinner

1 Tbsp. vegetable oil
1 1/2 c. sliced onion
1/2 lb. ground beef
4 oz. uncooked macaroni
1 large pepper, cut in 1-inch strips
16 oz. stewed tomatoes
1 or more tsp. chili powder
salt and pepper to taste

Saute onions in oil for 2 minutes. Add meat and noodles; cook 3 to 5 minutes, stirring constantly. Add remaining ingredients and cook 30 minutes. Stir 2 or 3 times.

Frankie May (Hart) Elledge

Mexican Lasagna

3 to 5 lbs ground beef
1 large onion
1 large can Ranch Style Beans (drain half)
1 can Ro-Tel tomatoes
6 to 8 flour tortillas
2 (16 oz.) pkg Cheddar cheese

Brown onion and meat; drain. Add beans and tomatoes. Layer, starting with tortillas, meat mixture and cheese. Repeat as many times as necessary; end with cheese. bake 15 minutes uncovered, 15 minutes covered
to prevent cheese from burning. (Use 13 x 9 x 2-inch pan.)

Charolette Phillips
Odie Steed's Daughter

Green Chili Casserole

1 lb. ground beef, browned with one small chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 (4 oz.) can green chilies, chopped
1 can green chili enchilada sauce
1 (12 oz.) can evaporated milk

Add ingredients to ground beef. Pour mixture over one large bag of Doritos that has been emptied into a 9 x 13-inch pan. Cover with 1 pound grated cheese. Bake in 350 degree oven for 30 minutes.

Patsy Richmond
Gertrude's Daughter

Enchiladas

1/2 lb. Cheddar cheese
1 can cream of mushroom soup
1 small can Pet milk
1 small jar pimientos
1 small can green chili peppers
1 lb. ground beef
1/2 lb cheese
1/2 medium onions, chopped
1/2 tsp. salt

Mix cheese, mushroom soup, milk, pimientos and chili peppers in double boiler until hot and melted. brown ground beef, cheese, onion and salt. In flat pan, dip 12 50 14 corn tortillas into 1 can enchilada sauce. Spoon 2 tablespoon meat mixture in each tortilla and roll up. Place in 9 x 13-inch pan. Pour cheese sauce on top and bake at 350 degrees until hot and bubbly.

Frankie May (Hart) Elledge

Chiles Rellenos

1/4 lb Monterey Jack or processed Swiss cheese cut in strips
2 cans (4 oz.) green chiles, drained
2 eggs, separated
2 Tbsp. flour
salad oil or shortening for deep frying
flour
1/4 c. grated sharp Cheddar cheese

Sauce:
2 tsp. salad oil
2 Tbsp finely chopped onion
1 (8 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
1 chicken bouillon cube
1/2 tsp. salt
1/4 tsp. dried oregano leaves
dash of pepper

Make sauce: In medium saucepan, in hot oil, saute onion until tender. Add tomatoes, tomato sauce, bouillon cube, salt, oregano and pepper. Simmer, stirring sauce occasionally, 10 minutes. Carefully insert strip of cheese in each chile. In medium bowl, beat egg whites until they form soft peaks... In small bowl, beat egg yolks slightly. Gently fold into egg whites. Add 2 tablespoons flour and fold until blended. In electric skillet or heavy saucepan, slowly heat 1 1/2 to 2 inches of salad oil to 400 degrees on deep-frying thermometer.

Carefully roll cheese-stuffed chiles in flour. with large, slotted spoon, dip chiles in batter, coating generously. gently place in hot oil, 2 at a time, and fry 3 to 4 minutes, until golden on both sides. remove and keep warm while frying remaining chiles. Serve hot with sauce and sprinkled with grated cheese. Makes 6 servings.

Cindy McFarlin
Jessie's Granddaughter

Flautas

2 doz. tortillas
1 chopped onion1 small can jalapeno pepper
1/4 c. chopped black olives
1 small can red chili sauce
3 chicken breasts
1/2 c. raisins

Cook and chop chicken breast. Saute onion; add chicken and other ingredients. Simmer 1o minutes. Add red chili sauce. Dip tortillas in hot oil quickly (as for enchiladas). Place some chicken mixture inside and roll up tightly; skewer with a toothpick.. Drop in hot oil; drain on paper towel. Green canned chili can be used instead of jalapenos. Good with tossed salad and red beans.

Darla LaPera
Alice's Daughter

Chicken Tortilla Casserole

1/4 c. onions
1 can mushroom soup
1 can chicken soup
2 c. grated cheese
2 Tbsp. margarine
6 to 8 tortillas
1 can tomatoes with chilies
1 large fryer, boiled and boned

Saute onions in margarine. Lightly fry tortillas, breaking in small pieces. Line casserole pan with tortillas. Combine chicken oup and tomatoes. Pour layer, starting with soup mix, cheese, tortillas, the last layer cheese. Bake at 350 degrees until cheese melts.

Oddie (Hart) Steed

Chicken Enchiladas

Red Chili Sauce (recipe follows)
salad oil
1 (11 oz.) can tortillas ( Tortillas come in a can???)
1 c. light cream
2 chicken bouillon cubes

Filling:
Salad oil
1 onion, finely chopped
2 canned green chilies, finely chopped
1 clove garlic, crushed
1 (1 lb.) can tomato puree
2 c. chopped, cooked chicken
1/2 tsp. salt
dash of pepper
1/2 lb. Cheddar cheese, grated

Make Red Chili Sauce; keep warm. Heat oven to 350 degrees. Heat 1/2-inch salad oil in small skillet until very hot. Use 1 dozen tortillas from can. Fry, one at a time, 15 seconds on each side. (Do not let them become crisp.) Drain. In small saucepan, heat cream with bouillon cubes.

Make Filling: in 2 tablespoons hot oil in large skillet, saute onion until tender - about 5 minutes. add remaining ingredients, except cheese. Simmer, uncovered, 10 minutes. Dip each tortilla in cream mixture. Top each with heaping tablespoonful of filling; roll up. Place, seam side down, in greased 3 quart shallow baking dish. Pour Red Chili Sauce over tortillas; sprinkle with cheese. bake, uncovered 15 minutes.


Red Chili Sauce:
2 Tbsp shortening
3 to 4 Tbsp. chili powder
2 Tbsp. flour
3/4 tsp. salt
1/2 tsp. garlic salt
pinch of oregano
pinch of cumin

Melt shortening in medium skillet. add rest of ingredients; stir until blended. gradually stir in 2 cups water. bring to boiling, stirring constantly... Reduce heat; simmer 10 minutes.

Shirley Mc Farlin

Cheese Enchiladas

1 pkg. tortillas
1 small can tomatoes and green chilies
plenty of Cheddar cheese
1 can hot enchilada sauce
1 large onion, chopped

How to make: Fry tortillas in hot grease - just dip them in grease and out quickly. Don't fry until crisp. Stack on a plate. Dip tortilla in tomato and chili, then put cheese and onion on the tortilla; roll up tight. Place in a long baking dish. After you have rolled all the tortillas, pour leftover tomato and chili sauce and the can of enchilada sauce over the enchiladas. Sprinkle leftover onions on top and then top with lots of cheese. bake until cheese melts through and through. Give onion long enough to be cooked Serve with red beans and salad. A always rinse out the sauce cans and add to enchiladas so they won't be too dry.

Alice (McFarlin) Craft

Velvet Gravy

2 Tbsp. oleo
3 Tbsp. flour
2 c. milk
2 egg yolks
white pepper
salt
pinch of tarragon
dry chives or file

In small saucepan, melt butter and combine flour at low heat. Cook for 2 minutes. Be careful not to discolor. Add milk slowly; stir until combined well and simmer until thickened, stirring occasionally. In separate bowl, beat eggs with wire whisk. Dribble half of gravy over eggs while beating vigorously, then add other half of gravy; whisk until smooth. Pour back into pan and cook on low heat. Add salt and pepper to taste. Tarragon, chives are optional but if used should be added now. Good with steamed vegetables or serve on biscuits.

Jeff Edwards
Lovis' Son

Strawberry Jello Salad

2 pkg. strawberry jello
1 (10 oz.) pkg. frozen strawberries
4 large bananas
2 c. boiling water
1 small can crushed pineapple
16 oz. sou cream

Dissolve jello in boiling water. Add strawberries and pineapple. Mash and whip bananas with mixer; add to jello mixture. Put half of jello mixture (3 cups) in large Pyrex dish and let set. When set, spread sour cream on top and cover with remaining jello mixture. Place in refrigerator until ready to serve.

Rosie Lee (Hart) Alford

Strawberry Salad

2 pkg. strawberry jello
1 flat can crushed pineapple
1 small pkg. cream cheese
1 c. boiling water
1 c. nuts
1 small carton Cool Whip

Mix jello and hot water; let cool. Add other ingredients except Cool Whip. Set in refrigerator; cool. Fold in Cool Whip; chill until ready to serve.

Cindy Dean
Mozell's Daughter-in-law

Salad Dressing

1 large onion
2 c. salad oil
1 Tbsp. paprika
1 tsp. mustard
1 c. vinegar
2 c. sugar
1 tsp. salt

Mix in blender. It's so good!!!!

Mary Edith (Hart) Zimmerman

Sunday, June 20, 2010

Poppy Seed Dressing

Good for fresh fruits

1/4 c. honey
1 tsp. dry mustard
1 tsp. grated lemon peel
1/2 tsp. salt
1 tsp. paprika
6 Tbsp. lemon juice
1 c. salad oil

Use a blender to mix. Blend honey, mustard, lemon peel, salt, paprika and lemon juice on high speed, then add salad oil.. Mix until thick, like heavy syrup. Stir in 1 tablespoon poppy seed; store covered. chill several hours before using. Will keep several days. Makes 1 1/2 cups. Mmmmm good.

Mary Edith (Hart) Zimmerman

Pink Salad

1 (No. 2) can crushed pineapple
1 small pkg. strawberry jello
1 small carton cottage cheese (large curds)
1 small carton Cool Whip
1 c. chopped nuts

Drain juice from pineapple. Heat pineapple juice and use to dissolve jello; cool fold other ingredients into Cool Whip gently. Add jello mixture; stir gently. Pour into jello mold and chill until set.

Kathy Classen
Gertrude's Granddaughter

Low Calorie Salad

1 (8 oz.) pkg cottage cheese
1 pkg. orange jello ( do not use water)
1 small can crushed pineapple
1 small carton Cool Whip

Pour jello over cottage cheese and pineapple. Mix until well blended. Add Cool Whip, stirring until blended. Chill and serve.

Nora Bell (Phillips) Miller

Lime Salad

16 large marshmallows
1 c. milk
2 (3 oz.) pkg cream cheese, softened
1/3 c. mayonnaise
1 pkg. jello (lime)
1 (16 oz.) can pineapple
1 c. cream, whipped

Combine marshmallows and milk in top of double boiler and heat until marshmallows are melted. Add gelatin and stir until dissolved. Add cheese and beat until smooth. Add pineapple until partially thickened; cool. Fold in whipped cream and mayonnaise. Pur into a 9 x 13 x 2-inch glass dish. Chill. Very good.

Vera (Edwards) Evans

Lime Jello Salad

2 small pkg. lime Jell-O
1 large pkg. cream cheese, cut in slices
1 large can crushed pineapple
1 c. chopped pecans
3 c. hot water

Mix Jell-O in boiling water. Add cream cheese; beat until cream cheese is melted. Add pineapple and pecans. Chill in refrigerator.

Karen Sims
Thurman's Daughter

Jello Salad

1 large carton cottage cheese
1 large carton Cool Whip
1 large pkg. orange Jell-O
1 can mandarin oranges
1 can pineapple (chunk)

Mix dry Jell-O with cottage cheese. Fold this with other ingredients into Cool Whip. Chill and serve. Nuts can be added.

Elaina McQueen
Lovis' Daughter

Heavenly Salad

1 pt. whipping cream
1 large can pineapple, drained
2 tsp. white vinegar
1 lb. chopped pecans
1/2 lb. small marshmallows

Whip cream and mix on other ingredients and refrigerate overnight.

Alicia Collins
Lovis Edwards

Guacamole Salad

2 ripe avocados
1 Tbsp. Onion, finely chopped
1/2 tomato, finely chopped
fresh jalapeno, chopped
1 Tbsp. sour cream
1/2 tsp. garlic salt

mash avocados until fairly smooth. Stir in sour cream and remaining ingredients. Place avocado seed back in mixture to prevent guacamole from turning brown.

Vikki Beckham
Grace's Daughter

Fruit Salad

1 medium size Cool Whip
2 medium size canned mandarin oranges
1 pt. small curd cottage cheese
1 (16 oz.) crushed pineapple
1 large orange jello

Mix together and store in refrigerator for 30 minutes or more before using.

Mary Edith (Hart) Zimmerman

Fruit Salad

1large can chunk pineapple
1 small can mandarin oranges
1 small pkg. vanilla instant pudding
3 bananas
1 small jar maraschino cherries
1/3 c. Triple Sec

take juice of pineapple and mix with Triple Sec. and pudding. Pour over fruit and toss together for a tasty salad.

Patsy Richmond
Gertrude's Daughter

Fruit Salad

2 c. fruit cocktail
2 c. pineapple
2 c. oranges
1 1/2 c. miniature marshmallows, cut
1 c. whipping cream
2 eggs, beaten
2 Tbsp. lemon juice
2 Tbsp. butter
1/3 c. milk
1 c. sugar

drain fruit. Add marshmallows and set aside. Make custard by coming eggs, sugar, lemon juice, butter and milk. cook on low heat until thick. When cool, pour over fruit. Fold in whipping cream and place in refrigerator.

Frankie May (Hart) Elledge

Fruit Salad

1 large can chunk pineapple
1 can mandarin oranges
1 can coconut
2 c. miniature marshmallows
1/2 c. sour cream dressing

Mix all ingredients well. Chill and serve.

Suzanne Beckham
Grace's Granddaughter

Fruit Cocktail Salad

4 c. fruit cocktail
2. c. miniature marshmallows
1 c. sour cream
1/2 c. pecans, chopped

Combine all ingredients. Mix well. Cover and chill several hours.

Jill Swayze
Rosie Lee's Granddaughter

Cranberry Salad

1/2 lb. cranberries (raw)
1 c. sugar
1 pkg. red jello
1 c. celery, diced
1 whole orange
3/4 c. hot water
1 c. apples, diced
1 c. pecans, chopped

Dissolve jello in hot water and cool. Grind together cranberries and orage; add sugar. Mix all ingredients well.

Mrs. Ollie Hart (Velma)
(Nannie)

Wild Cherry Salad

1 pkg. wild cherry jello
1 (8 1/2 oz.) crushed pineapple
1 c. miniature marshmallows
1 c. cottage cheese
1/2 c. water
1/2 c. sugar
1/2 c. nuts
1 small carton Cool Whip

Mix jello, water, sugar and pineapple in saucepan. bring to a boil and allow to boil 1 minute. Remove from heat and cool. Add marshmallows, cottage cheese, nuts and Cool Whip. Mix well and pour into salad mold or bowl. chill about 2 hours.

Suzanne Beckham
Grace's Granddaugter

Cheese Apricot Salad

1 large can apricots, drained (save juice)
1/2 lb. Cheddar cheese, grated
1/2 c. sugar
juice of 1 lemon
1 c. pecans, chopped
2 eggs
2 Tbsp. flour

Mix flour with sugar. Add beaten egg, lemon juice and juice from apricots. Cook to a medium sauce; cool.. Layer cheese, apricots and nuts.Pour a small amount of sauce over each layer. Pour remaining sauce over top and chill.

Jennifer Beckham
Grace's Granddaughter

Friday, June 18, 2010

Finger Jello

2 1/2 c. cold water
2 c. hot tap water
1/2 to 3/4 c. sugar
5 pkg. Knox gelatin
2 (6 oz.) pkg Jello
1 c. cold water

Mix 2 1/2 cups cold water and gelatin and set aside. Mix 2 cups hot tap water, jello and sugar. Combine with gelatin mixture and 1 cup cold water. Pour into 9x 13 inch pan. Refrigerate at least 3 hours. Cut in cubes and serve.

Leatasha Sims
Thurman's Grandaughter

Cheese Salad

2 pkg. cream cheese
gelatin, dissolved in hot water
maraschino cherries
little salt
mayonnaise
paprika
crushed pineapple
heavy cream

Combine cream cheese and mayonnaise. Add dissolved gelatin. Add cherries, pineapple, salt and heavy cream to make right consistency. Mold in ice cube tray and cut in squares when frozen and serve on lettuce with crackers.

Sara McFarlin
Amy's Daughter-in-law

This is how it was written.. I will Google to see if I can find some amounts. This sounds like one of my recipes.. just throw stuff in until it look rights. Robin

Buttermilk Salad

1 (8 oz.) Cool Whip
1 qt. buttermilk
1 (30 oz.) can fruit cocktail
1 c. chopped pecans
2 large instant vanilla pudding
1 (20 oz.) can pineapple chunks
2 small cans mandarin oranges

Drain all fruits. Mix pudding and buttermilk. Fold in Cool Whip. Add fruit and nuts. Let chill.

Patsy Richmond
Gertrude's Daughter

Blueberry Salad

2 (3oz.) pkg blackberry jello
1 (16 oz.) blueberry pie filling
2 c. boiling water
1 (16 oz.) can crushed pineapple, drained

In a large mixing bowl, mix jello by pouring hot water over it; stir well. Add pineapple and stir well. Add blueberry pie filling; blend well. Pour into a 9 x13-inch or flat bowl; leave room for topping. ; Chill in refrigerator until firmly set. Top with:

1 (8oz.) pkg. cream cheese
1 tsp. vanilla
8 oz. sour cream
1/2 c. sugar

Beat until smooth and creamy. Pour and spread over the first mixture. chill before serving. Can be made a week before serving. or can be served as soon as well chilled.

Nora Bell (Phillips) Miller

Mama's Banana Salad

1 doz. bananas, sliced lengthwise or slanted
1 c. roasted peanuts (unsalted)
1/2 c. vinegar
1/2 c. hot water
1 egg
2 Tbsp. sugar
1/4 tsp. celery seed
pinch of salt

Combine sugar, water, vinegar, celery seed and egg. Boil until thick; cool.. Put a few slices of banana in bowl. Add layer peanuts, layer dressing; continue layering until bowl is full. May be topped with whipped cream before serving, if desired.

Vikki Beckham
Grace's Daughter

Watergate Salad

1 small box pistachio instant pudding mix
2 c. miniature marshmallows
1 large can crushed pineapple, drained
1 large carton Cool Whip

Mix dry pudding with marshmallows. Stir in Cool Whip and pineapple. Refrigerate.

Sharon Alford
Rosie Lee's Daughter-in-law

Spinach Salad

1 pkg. spinach, tear in bite-size
1/4 lb. bacon, cooked and crumbled
1/2 head cauliflower, chopped
green onions, (desired amount)

Dressing:
1 1/2 Tbsp. lemon juice
4 1/2 Tbsp. salad oil
1/4 tsp. garlic salt
1 egg
1/4 tsp. dry mustard
1/4 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper

Blend dressing in blender. Add to salad just before serving.

Mozell (Hart) Dean

Thursday, June 17, 2010

Spaghetti Salad

1/2 c. olive oil
3 Tbsp. lemon juice
1 large jar copped pimentos
3/4 c. chopped fresh green onions
salt and pepper to taste
1 small pkg. vermicelli
3 tsp. Accent
3/4 c. chopped celery
1 Tbsp. mayonnaise
1 small can pitted ripe black olives

Cook spaghetti 4 minutes. Do not overcook; drain. Pour olive oil on it and mix well. Combine lemon juice and Accent in bowl. Pour over spaghetti. Combine all other ingredients with spaghetti and chill

Gail Edwards
Lovis' Daughter-in-law

Slang Jang

1 c. tomatoes, chopped
1 large onion, chopped
1 c. bell pepper, chopped
2 garlic cloves
1 pod hot pepper, chopped fine
2/3 c. sugar
1 1/2 c. vinegar
salt and pepper to taste

Mix and let stand overnight to blend flavor.

Frankie May (Hart) Elledge

Shrimp and Rice Salad

3 c. clean shrimp, chilled
1 large jar salad olives
1 small jar chopped pimentos
3 c. cooked rice
1 green pepper, chopped
1/4 c. minced onion
1 tsp. salt
6 Tbsp. mayonnaise
1/2 tsp. pepper

Combine shrimp, olives, pimentos, rice, green pepper and onion; cove and chill. Before serving, stir together salt, mayonnaise and pepper. Stir into rice and shrimp mixture.

Patsy Richmond
Gertrude's Daughter

Shoe Peg Corn Salad

1 large can Shoe Peg corn
1 large jar pimento, drained
1 c. celery, chopped
1 tsp. salt
1 large can English peas,
1 bell pepper, chopped
1 bunch green onions, chopped
1 tsp. pepper
1 c. sugar
1 c. vinegar
1 c. oil

Mix sugar, vinegar and oil. Bring to a boil; let cool. Pour over salad and refrigerate overnight. Keeps two weeks or longer.

Patsy Richmond
Gertrude's Daughter
I am assuming that that the corn and peas are drained too.

Wednesday, June 16, 2010

Sauerkraut Salad

1 c. sugar
1 onion, chopped fine
1 green bell pepper
2 jalapeno peppers (optional)
1 small jar pimentos
1/2 c. white vinegar
1 qt. sauerkraut
1 red bell pepper
1 stalk celery
1 (16oz.) can bean sprouts

Combine sugar and vinegar. Combine all other ingredients and pour sugar mixture over them. Chill overnight. Will keep a week or longer. This is good with barbecue and red beans.

Doris (Hart) Gallender

Sauerkraut Salad

1 (11.13 oz.) can sauerkraut
1 c. bell pepper, chopped
1 c. celery, chopped
1/2 c. onion, chopped
3 oz. pimento, chopped
1/2 c. carrots
1 c. sugar

Combine kraut, bell pepper, celery, onion, pimento and carrots in mixing bowl. Combine kraut juice and enough vinegar to make 1/2 cup liquid and 1 cup sugar in saucepan and boil over medium heat for 2 minutes. Remove from heat; pour over vegetable mixture. Mix well. Will keep in refrigerator.

Brenda Alford
Rosie Lee's Daughter-in-law

Oriental Salad

1 red onion
1 can French-cut green beans, drained
1 can water chestnuts
1 can bean sprouts
1 can whole kernel corn
2 cans button mushrooms
1 can sliced pimento
1 green pepper, sliced
1 large c. sliced celery
3 medium carrots, sliced long and thin
1 head cauliflower, washed and broken into flowerets

Drain everything; mix well. Pour dressing over and refrigerate salad. Lasts up to three months.

Dressing:
2 c. sugar
1 c. vinegar
1 c. wine vinegar
2 Tbsp. salt
1 tsp. garlic salt
1 tsp. celery salt
coarse black pepper
1 c. salad oil
Mix well and pour over salad.

Mrs. Roy Lee McKee (Nadine)

Great Macaroni Salad

1 (8oz.) box macaroni shells
1 (10 3/4 oz.) can cream of celery soup
1 (10 3/4 oz.) can cream of mushroom soup
1 (2oz.) jar chopped pimentos
1 (4 oz.) jar chopped mushrooms with juice
1/4 c. chopped bell pepper
1 small onion, chopped
1/2 c. mayonnaise
1 1/2 c. grated mild Cheddar cheese

Cook macaroni shells to almost done; drain. Add soups and other ingredients and 3/4 cups cheese. Mix well. Pour into greased bowl. Spread remaining cheese on top.. Bake for 30 minutes at 350 degrees.. Serve hot !!

Deborah Ballew
Great, Great Granddaughter of Junious and Martha Hart Patty

Macaroni Salad

1 1/2 c. elbow macaroni, cooked and cooled
1/2 c. carrots, chopped
2 Tbsp. bell pepper, minced
1 Tbsp. onion, grated
pepper to taste
1/2 tsp. salt
1/2 c. margarine
3 Tbsp. celery, finely chopped

Combine all ingredients. Mix and chill.

Frankie May (Hart) Elledge

Gaspach Salad

1 cucumber, peeled and diced
2 green bell peppers, finely silvered
4 tomatoes, seeded and diced
1 large chopped onion

In a deep bowl or glass jar, arrange alternate layers of ingredients. Sprinkle layers with salt lightly, also pepper. Add black olives (optional).

Dressing:
2 cloves garlic
1/4 c. vinegar
1 Tbsp. chopped parsley
a little salt
pinch of cumin
1/2 c. olive oil

Mix garlic, salt, cumin and oil.. Blend in vinegar. Add parsley. Let set several hours for flavor. I make this the day before I want to use it.

Mary Edith (Hart) Zimmerman

English Pea Salad

1 can drained English peas
1/2 c. diced sweet pickle
1 c. diced cheese
1/2 c. celery
1 Tbsp. salad dressing
1/2 c. diced onion
2 boiled eggs, diced
1 tsp. salt
1 Tbsp. pimento

Chill the peas. Mix all ingredients and toss just enough to mix with peas. Serve on lettuce leaves.

Mrs. William Hart (Dorothy)

Carrot Salad (Copper Pennies)

2 lbs carrots
1 medium onion
1 small green pepper
1 can tomato soup
1/2 c. oil
1 c. sugar
3/4 c. vinegar
1 tsp prepared mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Slice and boil carrots in salted water until fork tender (should be crisp). When ready, remove from heat; drain. Place in ice water. Slice pepper and onions in thin round slices. Make marinade of remaining ingredients. Heat well until completely blended. Place in bowl the drained carrots, onion and pepper. Pour marinade over carrot mixture and refrigerate. can be kept several day in the refrigerator.

Mary Plemons
Grace's Daughter-in-law

Cabbage Slaw

1 large cabbage
2 bell peppers
3 onions
1 c. sugar
3/4 c. oil
1 c. vinegar
1 tsp. celery seed
2 tsp. mustard seed
1 Tbsp salt

Grind cabbage, onions, and bell pepper. Pour sugar over it and let stand 1 hour. Bring to a boil vinegar, salad oil, celery seed, mustard seed and salt. Let cool and pour over cabbage mixture. Refrigerate 3 to hours before serving. Will keep 3 to 4 weeks in refrigerator.

Mozell (Hart) Dean

*I never remember Mama making this.. her slaw has Miracle Whip in it. (Robin)

Green Bean and Pea Salad

1 can French-style green beans, drained
1 can English peas
2 sticks chopped celery
1 medium Green pepper
1 medium onion

Garnish with:
1/2 c. vinegar
1/4 c. salad oil
1/2 tsp. salt
1/2 c. sugar
1 tsp. paprika

Rosie Lee (Hart) Alford

Taco Soup

2 lbs. hamburger
3 cans stewed tomatoes
1 can pinto beans
1 pkg. taco mix
1 pkg. Ranch Style Dressing
1 onion
1 can hominy

Brown hamburger meat and mix with other ingredients in pot and cook slowly for 30 minutes. Simple and easy

Dorthy (Hart) Pillow

3 Bean Salad

1 (16 oz. ) can cut green beans, drained
1 (16oz.) can cut yellow wax beans, drained
1 (16 oz.) can kidney beans, drained
1/4 c. chopped green pepper
1 tsp. black pepper
1 medium onion, thinly sliced
1/2 c. cider vinegar
1/3 c. salad oil
1/2 c. sugar
1 tsp. salt

Mix all ingredients and chill overnight. Makes 10 to 12 servings

Alice (McFarlin) Craft

Bean Salad

1 can green beans, drained
1 can waxed beans, drained
2/3 c. sugar
1/2 c. onion
2/3 c. vinegar
1/2 c. bell pepper
1/3 c. cooking oil
2 Tbsp. pimento, chopped

Mix sugar, onion, vinegar, bell pepper, oil and pimento. Pour over beans; mix and refrigerate.

Brenda Alford
Rosie Lee's Daughter-in-law
( I had to re-read this...this is from Tally)

Tomato Soup

2 potatoes, sliced
1 can tomato juice
margarine
1 onion, sliced
1 can corn
salt

Cook potatoes and onions in water until done; add corn and margarine. To season, put in a little salt. I don't put pepper and chili powder in mine, try it and see if you like it, it's good to me. I sometimes put a little chicken in mine if I happen to have any.

Hattie (Jarrett) Miller

This is precious, Robin

My Favorite Vegetable Soup

2 qt. tomatoes (Improved Porter is best)
1 qt. whole kernel corn
2 qt. chopped potatoes
1 pt. English peas
1/2 lb. carrots, chopped
1 pt. lima beans
3 Tbsp. salt
3 Tbsp. sugar
2 c. chopped onion
1/2 lb. margarine
1 pt. fresh pinto beans

Cook beans, peas, onions, potatoes and corn until tender. Add tomatoes, margarine, salt and sugar.

Variations:
To make chicken vegetable, cook 1 fryer, skin, debone and add to vegetables.
For hamburger soup, add 1 pound of lean ground beef.
For vegetable beef, add 1 pound stew.
Omit margarine with meat.

Doris (Hart) Gallender)

Bean and Ham Soup

3 qt. water
1 lb ham or ham bone
2 carrots, sliced
1 can Ro-Tel tomatoes
1 lb. mixed peas and beans
2 stalks celery, chopped
1 onion, chopped
salt and pepper to taste

Simmer 5 hours and serve with green salad and sour dough cornbread.

Ellene Whitworth

Pepper Jelly

5 drops red cake coloring
1/3 c. hot pepper (fresh pods)
6 1/2 c. sugar
2/3 c. sweet peppers, chopped
1 1/2 c. cider vinegar
1 bottle Certo pectin

Mix all together and bring to a boil for 7 minutes. Add 1 bottle Certo to the boiling mixture. Pour into little jars. Good to eat with meat.

Alice (McFarlin) Craft

Pepper Jelly

3/4 c. bell pepper (red or green)
1/4 c. ground hot pepper
6 cups sugar
1 1/2 c. white vinegar
1 bottle Certo Pectin

Cook bell pepper, hot pepper, sugar and vinegar until mixture comes to a hard boil; cook 1 minute. Remove from heat and add pectin. Stir well; let set 5 minutes. Put in hot jars and seal.

Ida (Hart) Torres

Canned Fish Relish

1 gallon green tomatoes
6 c. sugar
2 c. hot pepper
6 c. onion
1 qt. vinegar
salt to taste

Cut tomatoes long way, 5 or 6 slices. Chop onion. Mix sugar and vinegar and bring to a boil. Drop onion, tomatoes and pepper into vinegar and sugar and boil for 15 minutes or until tomatoes turn white. Put into jars and seal.

Mrs. Jessie McFarlin (Ruth)

Sweet Pickles

1 gallon dill pickles
1 tsp. whole cloves
5 sticks cinnamon (broken)
5 lbs sugar
1 clove garlic

Heat sugar, vinegar and spices; let cool slightly. Pour over sliced pickles and put in jar. Refrigerate.

Vikki Beckham
Grace's Daughter

Peach Pickles

3 qt. sugar
2 qt. vinegar
7 cinnamon sticks (2 inch)
16 lb. peaches (small or medium)
2 Tbsp. whole cloves ( tie in a bag or leave loose)

Combine sugar, vinegar and spices. Bring to a boil and let simmer 30 minutes covered. Wash and peel peaches. Add peaches to boiling syrup and heat 5 minutes. Place in jars and cover with boiling syrup. Seal and process in boiling water bath 5 minutes.

Mrs Ollie Hart (Velma)
Nannier

Bread and Butter Pickles

4 qt. cucumbers, sliced
1 1/2 c. onions, sliced
2 large cloves garlic
1/3 c. salt
2 trays ice
4 1/2 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 Tbsp. mustard seed
3 c. white vinegar

Wash and slice cucumbers. Add onions, garlic and salt; mix thoroughly. Cover with ice cubes and let stand 3 hours; drain. Remove garlic cloves. Combine sugar, spices and vinegar; heat just to boiling. Add cucumber and onion slices and heat 5 minutes. Do not boil. Pack in jars and seal; hot water bath.

Lovis (Hart) Edwards

Pickle Sticks

3 Tbsp. salt
4 1/2 tsp turmeric
8 c. sugar
3 1/3 c. vinegar
4 1/2 tsp. celery seed
3/4 tsp. mustard seed

Slice cucumbers lengthwise. Pour hot water over them and let stand overnight. Pack in jars after draining. Bring vinegar to a boil and pour over pickles. Seal.

Grace (Hart) Plemons

Pear Relish

12 large pears
6 hot peppers
6 medium onions
2 c. cider vinegar
7 bell peppers (4 red, 3 green)
1 Tbsp. pickling spice (tied in a bag)
2 c.sugar
1/4 c. salt

Prepare and grind all vegetables . Cook 30 minutes. Put in jars and seal.. Hot water bath 10 minutes.

Frankie May (Hart) Elledge

Caddo Relish

1 gallon small green tomatoes
1/2 tsp. alum
5 c. sugar
1 c. hot pepper
2 Tbsp. mustard seed
1/2 gallon onions (small or quartered)
2 qt. vinegar
1 c. salt
1 Tbsp black pepper (coarse)

Cut large tomatoes and onions into halves or quarters. Sprinkle with alum and let stand a few minutes. In a large container, bring to a boil the other ingredients. Add tomatoes and onions; let simmer until they change color (3 to 5 minutes). If overcooked they will become slick. Place in jars and seal while hot.

Frankie Mae (Hart) Elledge

Childhood Sandwich Spread

2 qt. cucumbers, ground
1 qt. cabbage, ground
1 qt bell pepper, ground
some red pepper to give it color
1 pt. prepared mustard
5 c. sugar (less if desired)
1 qt onions, ground
1 qt green tomatoes, ground
1 pt. vinegar
1/3 c. salt
flour or cornstarch

Mix all ingredients. Place in pot; cook 20 to 35 minutes. Thicken with flour or cornstarch. Place in jars and seal. Hot water bath. Good on hamburger. Some hot pepper (ground) can be used if desired.

Mrs. Ollie Hart (Velma)
Nannie

Beets

2 c. vinegar
1 c. sugar
1 c. water
1/2 tsp. salt (per jar)

Cut tops off beets to 1/2 inch. Wash; boil until tender with skin and tops. Drain. Put in cold water and peel; cut in wedges. Place in pot with vinegar, sugar and water; heat to almost boiling. Place in jars with salt. Seal, hot water bath.

Mrs. Ollie Hart (Velma)
Nannie

Pear Relish

1 gallon pears, ground
1/2 gallon onions, ground
12 bell peppers, ground
1 pt. prepared mustard
1 hot pepper
4 c. vinegar
3 c. sugar
2 Tbsp. celery seed

Grind pears, onions,and bell peppers coarse. Cook 30 minutes and place in jars. Seal, hot water bath.

Mrs. Ollie Hart (Velma)
Nannie

Chow-Chow

1 gallon green tomatoes, chopped
12 onions, chopped
12 bell peppers, chopped
1 cup salt.

Mix together and let stand 2 hours.

2 qt vinegar
3 lb. brown sugar
1 tsp. whole cloves
1 tsp. allspice
2 tsp. turmeric
2 tsp. celery seed
3 Tbsp. mustard

Mix cloves, turmeric, allspice, celery seed and mustard and tie in a bag (like cheesecloth). Drain the first mixture. Put in pan with vinegar. Add the remaining ingredients: boil 1 1/2 hours. Place in jars and seal. Hot water bath.

Mrs. Ollie Hart (Velma)
Nannie

Chile Con Queso

1/4 c. butter or margarine
1/2 c. finely chopped onion
1 (1 lb) can tomatoes (undrained)
1 lb. Monterrey Jack Cheese, cubed
1 1/2 to 2 cans (4 oz. size) green chilies, drained and chopped (see note)
1/2 tsp. salt
1/2 c. heavy cream

In hot butter in medium skillet, saute onion until tender. Add tomatoes, chilies and salt, mashing tomatoes with fork. Simmer, stirring occasionally, 15 minutes. Add cheese cubes, stirring until cheese is melted. Stir in cream. Cook, stirring constantly, 2 minutes. Remove from heat and let stand 15 minutes. Serve warm, in casserole over candle warmer, as dip with carrot sticks, celery hearts, cucumber sticks and large corn chips. Makes 10 to 12 servings.

Note: Use larger amount of green chilies if you like this really hot.

Ronda (Jessie's Granddaughter)

Guacamole

2 to 3 ripe mashed avocados
1/2 to 1 whole can Chopped green chilies
2 TBSP. sour cream
1 Tbsp. Chili Power (optional)
juice of 1 lemon
salt and pepper to taste

Blend all together and chill for 1 hour before serving. Serve with chips or Mexican dish.

Mary Edith (Hart) Zimmerman

Nachos

1 pkg tortillas ( I assume corn.)
Jack Cheese, shredded
jalapeno peppers

Fry tortillas in hot oil, (very crisp). Cover with Jack Cheese after you have put on the pepper. Bake at 400 degrees for 5 to 10 minutes or until cheese melts. Makes a quick snack.

Darla LaPera
Alice's Daughter


Sausage Balls

1 lb Sausage
1 (8 oz.) jar Cheez Whiz
2 C. Bisquick

Brown sausage and drain. Mix with other ingredients. Shape into balls and bake at 400 degrees until brown.

Karen Sims
Thurman's Daughter

Cheese Spread Dip

1 (8 oz.) pkg. cream cheese
2 small jars pimento and olive cheese spread
2 tsp. sugar
5 green onions with stems, chopped

Mix.

Karen Sims
Thurman's Daughter

Cheese Log

1 large pkg. cream cheese
1 Large pkg. Sharp Cheddar Cheese
1 bud garlic, grated finely
1/2 C. Pecans, chopped finely
Paprika

Mix together and make rolls. Roll in chopped pecans or paprika.

Karen Sims
Thurman's Daughter