Appetizers, Beverages, and Party Foods
Page 4: Cheese Ball; Cheese Wafers
Page 5: Little Smokies; Party Ham Rolls
Page 6: Sausage Cheese Balls; Hot Chocolate Mix; Punch
Page 7: Sugared Nuts; Golden Fruit Punch; Vegetable Pin Wheels
Breads, Preserves, Jellies, and Pickles
Page 8: Ginger Bread; Lemon Sauce for Ginger Bread
Page 9: Cinnamon Rolls; Powdered Sugar Glaze; Strawberry Fig Jam Page 10: Basic White Bread; Biscuits
Page 11: Plaited White Bread; Banana Bread
Page 12: Cream Cheese Bread
Page 13: New Orleans French Bread; Green Cube Pickles
Salads and Soups
Page 14: Cream Salad; Lime Salad
Page 15: Strawberry Salad; Orange Sherbet Congealed Salad Page 16: Broccoli Soup; Chicken Noodle Soup
Vegetables and Side Dishes
Page 17: Brown Rice; Corn Casserole
Page 18: Black Eye Peas; Candied Yams; Broccoli Casserole Page 19: Squash Medley; Vegetable Casserole
Page 20: Glazed Carrots; Macaroni and Cheese
Seafood
Page 21: Shrimp Creole
Main Dishes
Page 22: Spaghetti Sauce; Beef Stroganoff
Page 23: Meat and Vegetable Casserole; Texas Honey Sweet and Sour Ribs Page 24: Creamed Potatoes; Fried Chicken; Gravy for Fried Chicken Page 25: Lasagna
Desserts
Page 26: Vanilla Ice Cream; 1-2-3-4 Cake
Page 27: Chocolate Icing; Caramel Icing; Chocolate Pie
Page 28: Chocolate Pound Cake; Pound Cake
Page 29: Divinity Frosting; Pecan Cream Cheese Pie
Page 30: Italian Cream Cheese Cake
Page 31: Brownies; Butterball Cookies with Jelly Center
Page 32: Ozark Apple Pie; Fresh Blueberry Cream Pie
Page 33: Chocolate Filling; Chilled Blueberry Pie
Page 34: Chocolate Roll Cookies; Coconut Chocolate Balls
Page 35: Fudge Candy; Old Fashioned Tea Cakes
Page 36: Peanut Butter Pie; Lemon Pie
1-8 oz. package of cream cheese
1 cup crushed pineapple
2 tablespoons very finely chopped green bell pepper ½ teaspoon onion salt or garlic salt
1 cup chopped pecans (divide into 2- ½ cup portions)
1 stick of margarine (1/2 cup)
2 cups all-purpose flour
1/8 teaspoon red pepper
½ teaspoon salt
½ cup chopped pecans
½ lb. grated extra sharp cheese
Cream margarine; add cheese. Sift together dry ingredients; add to mixture of margarine and cheese. Add pecans. Form into long, log shaped rolls about the size of a half-dollar. Chill.
When firm, slice into wafers and bake on cookie sheet at 375 degrees for approximately 12 minutes. (Bake time will depend on your preference of soft or crisp wafers.)
1 – 10 to 12 oz. bottle seafood sauce
1 small bottle of water
1 – 10 oz. jar red currant jelly
2 Tablespoons mustard
Bring above ingredients to a boil, melting jelly. Add:
1 small can crused pineapple
1 large pack of cocktail sausages
2 packages of party rolls (small rectangular rolls – 24 in each pack) Sliced ham
Sliced Swiss Cheese
Mix the following for spreading:
2 sticks of margarine - melted
3 tablespoons of poppy seeds
1 tablespoon Worcestershire Sauce
3 tablespoons spicy brown mustard
1 medium onion – finely grated
Slice rolls in half using a serrated knife or electric knife (this can be done without separating rolls; just remove from pack and slice lengthwise to create a top and bottom for sandwiches). Spread both sides with all of above mixture. Line bread with ham first, placing the cheese on top. Separate individual party rolls/sandwiches by cutting with serrated/electric knife. Wrap in foil (shiny side in). Bake at 400 degrees for 10-15 minutes. Best when served slightly warm.
1 lb. lean hot sausage
3 cups Bisquick
1 cup sharp grated cheese
Mix above ingredients well and shape into small round balls, between the size of a marble and golf ball. Bake in 300 degree oven for about 45 minutes, or until they are as brown as you like.
Great tip: These may be prepared ahead and frozen until needed.
1 – 25 oz. package nonfat dry milk
1 – 6 oz. jar powdered nondairy creamer
1 lb. box powdered sugar
1 – 16 oz. Nestles Quick
Combine all ingredients. Use 3 tablespoons for 1 cup of hot water to make a great cup of hot cocoa!
Makes 17 cups of mix that are great for storing, or as gifts when put in jars and “fancied” with ribbons, etc.
1 Large can of Pineapple Juice
2 large cans of orange juice
1 quart water
1 bottle lemon juice
1 quart ginger ale
2 ½ cups pecan halves
1 cup sugar
½ cup water
1 teaspoon cinnamon
1 teaspoon salt
1 ½ teaspoon vanilla extract
Heat nuts in oven at 375 degrees about 15 minutes, stirring around often. Cool completely.
Cook sugar, water, cinnamon, and salt in a double boiler until soft balls form when dropped in cup of cool water. DO NOT STIR WHILE HEATING. Remove from heat; add vanilla and nuts. Stir gently until mixture becomes creamy. Turn out onto a greased baking sheet and separate nuts as they cool.
2 large cans Pineapple Juice
1 – 64 oz. bottle of apple juice
1 large frozen concentrate orange juice
1 liter size bottle ginger ale
2 – 8 oz. packages cream cheese
1 package Hidden Valley Ranch Dressing small bunch green onions, chopped
Cream all above ingredients in mixer. Spread on 12” Tortilla Shells. Chop vegetables of choice very fine and sprinkle over cream mixture. (Examples: broccoli, celery, bell pepper, olives, etc.)
Roll and wrap in aluminum foil and refrigerate overnight.
Slice and serve!
2 sticks butter, softened
1 ½ cups sugar
3 eggs
¾ cup dark molasses
3 ¾ cups all-purpose flour ¾ teaspoon salt
¾ teaspoon baking soda ¾ cup buttermilk
3 teaspoon cinnamon
1 ½ teaspoons cloves
1 teaspoon nutmeg
Preheat oven to 325 degrees.
Whip together butter and sugar until fluffy. Add eggs, one at a time, mixing well after each one. Blend in molasses.
Add dry ingredients alternately with buttermilk.
Bake in preheated oven for 1 hour. Glaze with recipe below while warm.
2 teaspoons corn starch ½ cup sugar
¼ teaspoon salt
2 cups cold water
3 tablespoons lemon juice 1 tablespoon lemon rind ¼ cup margarine or butter
1 basic sweet dough recipe
1 cup brown sugar
1 cup sugar
½ cup butter or margarine
¼ cup all-purpose flour
1 ½ tablespoons cinnamon ½ cup chopped pecans (optional)
After dough is made and allowed to rise in bowl or as directed in recipe, roll it out in a long rectangle (or until dough is ¼ inch thick).
Mix all of the above ingredients together until well blended and crumbly. Sprinkle mixture over dough and roll up into 1 long roll. Slice each cinnamon roll about 1 inch thick and place in a greased pan.
Let rise for 30 minutes. Bake at 350 degrees about 20 minutes. Remove from pan and glaze while warm. (recipe for glaze follows)
6 cups figs
6 cups sugar
2 – 6 oz. boxes strawberry Jello
Mash figs after pulling off stems and cleaning. Place figs and sugar in sauce pan and heat on low, letting mixture simmer for 20 minutes. Add dry Jello and mix well by stirring. Continue cooking on low for 10 minutes, stirring often. Can be sealed in jars with lids. Makes 5 to 6 pts.
½ cup milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter or margarine
2 packages active dry yeast
1½ cups warm water
5 to 6 cups all-purpose flour
Scald milk and stir in sugar, salt, and butter. Cool to lukewarm. Dissolve yeast in warm water, in warmed bowl. Add lukewarm milk mixture and 4 ½ cups flour. Mix thoroughly. Add remaining flour and knead about 13 minutes or until dough is smooth and elastic. Dough will be slightly sticky.
Place in greased bowl, turning to grease top. Cover and let rise in warm place, free from draft until doubled in bulk. (about 1 hour)
Punch down. Let rise for 15 minutes. Divide dough in half; shape each half into loaf and place in greased 9x5x3 inch pan. Cover and let rise in warm place until doubled in bulk. (about 1 hour)
Bake in preheated, 400 degree oven for 30 minutes.
Remove from pan and cool on wire racks.
2/3 cup milk
1/3 cup oil
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
Mix all ingredients together. Knead dough between 2 sheets of wax paper. No flour need for kneading. Knead until dough looks shiny. Roll out with dough between the 2 sheets of wax paper, using rolling pin. Cut with biscuit round, place on baking sheet, and bake at 425 degrees for approximately 10 minutes, or until lightly golden brown.
1 package yeast
2 cups hot water
1/3 cup sugar
2 teaspoons salt
1 egg at room temperature
6-7 cups all-purpose flour
3 tablespoons salad oil
Put water in bowl. Add sugar, salt, and egg. Mix well. Sprinkle yeast over mixture. Let sit for at least 5 minutes. Add 3 cups of flour and beat until smooth. Gradually add 2 cups of flour and salad oil, beating well. Add 1 ½ cups of flour, gradually. Knead this mixture until smooth and elastic (about 5 minutes). Place in greased bowl and flip to grease all sides. Place warm, damp cloth over bowl and let rise for 2 hours. Punch down.
Divide into three parts. Roll out into “ropes.” Place on large, greased cookie sheet. Pinch one end together of these three ropes and braid tightly. Put warm cloth on this and let it rise 1 hour.
Bake at 350 degrees for 20-25 minutes.
3 ripe or over ripe bananas
1 cup sugar
1 egg
1½ cups all-purpose flour ¼ cup melted butter
1 teaspoon baking soda
1 teaspoon salt
Mash bananas with fork. Stir in other ingredients. Spray loaf pan with oil and pour mixture into pan. Bake 1 hour in preheated 325 degree oven. Will be lightly brown on top when done.
1 cup sour cream
½ cup sugar
½ cup warm water
2 eggs-beaten
1 stick butter
1 teaspoon salt
2 packages yeast
4 ½ cups all-purpose flour, unsifted
Melt butter over low heat. Stir in sugar, salt, and sour cream. Heat to lukewarm.
Sprinkle yeast over warm water and stir until dissolved. Combine all ingredients until well mixed. Cover with plastic wrap and refrigerate overnight.
Next day…..
Divide into 4 parts. Roll on well floured surface, into a 12x8 rectangle. Spread with ¼ cream cheese filling on each rectangle. (recipe follows)
Filling -
2 – 8 oz. packages cream cheese
1 egg
¾ cup sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
Combine all above ingredients and mix well with blender.
To continue with cream cheese bread recipe:
Roll up rectangle, beginning at long sides. Pinch seams together. Fold ends under slightly. Place seam side down on greased cookie sheet. Slit rolls at 2 inch intervals. Cover; let rise until doubled in size (about 1 hour). Bake at 375 degrees about 12 to 15 minutes until lightly brown. Spread with powdered sugar glaze.
2 tablespoons shortening
1 tablespoon sugar
1 teaspoon salt
1 cup boiling water
1 cup cold water
1 package dry yeast
5 ½ to 6 cups all-purpose flour
Combine shortening, sugar, salt, and boiling water. Stir occasionally to melt shortening. Add cold water and allow mixture to cool to 105 degrees. Sprinkle yeast mixture over liquid mixture and let stand for 5 minutes. Stir to dissolve yeast. Gradually beat in 4 cups flour and add enough remaining flour to form stiff dough. Turn dough onto a floured surface and knead until smooth and elastic (about 5 minutes).
Place in well greased bowl and turn once to grease top of dough. Cover with warm, damp cloth. Let rise in warm place, free from drafts for 1 to 1 ½ hours or until doubled in bulk.
Punch down dough, cover, let rise 30 minutes.
Turn dough onto a floured surface and knead slightly to press out bubbles. Shape into a 14 to 16 inch cylinder on a greased baking sheet. Cover and let rise until doubled in bulk (1 hour). Bake at 375 degrees for 40 to 45 minutes or until golden brown. Bread, when thumped, should sound hollow when done.
Peel and cut strips of cucumbers. Should have about 7 lbs. after prepared. Soak in lime and water mixture for 24 hours. (2 cups of lime to 2 gallons of water) Rinse in cold water 3 times.
Soak in ice water 3 hours.
Mix in 2 quarts of vinegar and 5 lbs. of sugar.
Combine 1 tablespoon salt, mace, allspice, and cloves. Bring to a boil and cook 35 minutes. Add a few drops green coloring. Put in jars and seal.
6 egg yolks, well beaten
3 tablespoons vinegar
3 tablespoons sugar
1 teaspoon salt
Cook above ingredients in double boiler, stirring constantly until sugar is dissolved.
Add the following to this mixture:
1 large can sliced pineapple
48 large marshmallows
1 pint cream, whipped
1 cup pecans
1 – 8 oz. package cream cheese, softened
1 – 3 oz. package lime jello
1 cup water, heated to boil
1 cup miniature marshmallows
1 large can crushed pineapple, drained
1 cup pecans, chopped
1 package Dream Whip, prepared according to package directions
Mix jello, water, marshmallows, pineapple, and pecans. In separate bowl, whip together the cream cheese and prepared Dream Whip. Fold this cream cheese mixture into the jello mixture. Chill until set.
1 large box of strawberry Jello
2 cups boiling water
10 oz. box frozen strawberries, thawed
1 small can crushed pineapple
3 bananas, mashed
1 cup pecans, chopped
Options:
2 cups sour cream OR 1 cup sour cream mixed with 3 oz. soft cream cheese
Pick which of the above options you prefer and use it to continue preparation.
Layer the dish by spreading one of the options atop the congealed mixture. Pour remaining mixture on top and allow to congeal in refrigerator until completely set.
2 – 3 oz. packages orange flavored Jello
1 cup water, heated to boil
1 pt. Orange Sherbet
1 – 8 oz. can crushed pineapple, drained
1 cup miniature marshmallows
1 – 11 oz. can Mandarin Orange Sections, drained ½ pt. whipping cream, whipped with blender until fluffy
In a medium size sauce pan, dissolve Jello in boiling water. Cool for a short while, then add sherbet while Jello is still warm. Pour into a 2 quart oblong casserole dish and put in refrigerator, removing when partially set. Add remaining ingredients, folding in whipping cream last. Chill until firm.
1 cup water
1 cube chicken bouillon
1 – 10 oz. package frozen broccoli
1 medium sized carrot, grated
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 lb. American Cheese, cubed
1 can cream of chicken soup
1 tablespoon minced onions
1 tablespoon Worcestershire sauce Salt and Pepper to taste
Boil water and bouillon. Add broccoli and grated carrot. Cook until tender. Put butter in sauce pan and melt over medium to medium-high heat. Add flour and stir with wooden spoon until slightly brown. Add milk slowly, stirring rapidly with spoon or whisk until smooth consistency. Stir in remaining ingredients and cook on medium heat to desired thickness.
9 cups water
1 tablespoon salt
3 stalks celery, sliced
1 very large onion or 2 medium onions, chopped
1 clove of garlic, chopped
1 small fryer chicken
3 large bay leaves
1 tablespoon black pepper
Put all above ingredients in large pot and bring to a boil. Simmer for 2 to 3 hours. Remove chicken from pot and take meat from bone. Return meat to pot. Let simmer on very low heat until ready to serve.
30 minutes before ready to serve
In small fry pan, sauté 1 tablespoon olive oil, 1 small onion, and fresh mushrooms (if desired) just until tender. Add sautéed mixture to soup. Bring to boil and add 8 oz. of noodles. Cook until done. Remove bay leaves; serve.
1½ cups rice
1 stick margarine
1 teaspoon salt
½ cup chopped onion
1 can Beef Consommé Soup
1 can Beef Bouillon Soup
1 can sliced mushrooms (optional)
Brown the rice and onion in margarine over medium-high heat on stove. Place in casserole dish. Add other ingredients and bake for 1 hour at 375 degrees.
3 tablespoons butter
3 tablespoons flour
1 cup milk
Make a cream sauce with above ingredients by melting butter in sauce pan, adding flour, slightly browning over medium heat while stirring constantly, then adding milk while whisking swiftly.
1½ cups sharp cheese, grated
2 eggs, beaten
2 ½ cups corn, fresh or frozen
1 onion, very finely grated
1 teaspoon sugar
salt and pepper to taste
crushed saltines
Add above ingredients to cream sauce. Save ½ cup of the cheese for top of casserole; add the remaining 1 cup of cheese and a few crushed saltines to sauce mixture. “Dot” with several small chunks of butter. Put cheese on top. Bake at 300 degrees for 1 hour.
1 lb. dried black eye peas
2 teaspoons salt
4 cups water
1 large onion, chopped
2 stalks celery, chopped
1 lb salt pork, sliced
Soak beans in water overnight. Drain and place in crock pot. Add water and remaining ingredients. Cover and cook on high for 1 to 2 hours. Turn to low and simmer for approximately 8 hours, or until desired tenderness.
Sweet Potatoes or Yams, sliced ½ stick butter or margarine ½ cup brown sugar
½ cup white sugar
2 tablespoons cornstarch
½ cup orange juice
pinch of cinnamon (optional)
2 – 10 oz. packages of chopped broccoli
1 cup mayo
2 eggs
1 can cream of mushroom soup
1 medium onion, chopped fine
1 cup sharp cheese grated
1 bag seasoned stuffing/dressing
Boil broccoli until tender. Mix eggs, onion, soup, and mayo. Add to broccoli. Pour into a 2 quart casserole dish. Top with cheese and sprinkle with dressing. “Dot” with margarine and bake at 350 for 20 to 30 minutes.
1 medium onion, sliced lengthwise
3 medium sized squash, cut into ¼ inch slices
1 medium zucchini, cut into ¼ inch slices
2 medium tomatoes cut into eighths
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon dried whole basil
little olive oil
Heat skillet and add olive oil to cover bottom of pan. Sauté onion, squash, and zucchini for 2 minutes. Add tomatoes and seasonings. Cover and let cook over low heat for 10 to 15 minutes. (Tip: For added flavor you can sprinkle a little bacon bits and cheese over vegetables before serving.)
1 can shoe peg corn
1 can french style green beans
1 can cream of celery soup
1 cup chopped onion
½ cup chopped bell pepper
8 oz. sour cream
1 cup grated cheese, medium or mild cheddar ½ cup water
Melt ½ stick margarine and pour over vegetables. Top with crushed Ritz Crackers. Bake at 350 degrees for 30-45 minutes. Veggies should be slightly crisp.
2 Tablespoons margarine
2 Tablespoons mustard
¼ cup brown sugar
¼ teaspoon salt
1 Tablespoon parsley flakes
3 cups cooked, sliced and drained carrots
8 oz. macaroni noodles
1 stick butter
1 can evaporated milk
1 cup whole milk
6 eggs, beaten
3 cups of grated mild cheddar cheese (use more if desired)
Boil macaroni until done. Drain. Put in long casserole dish with stick of butter and allow butter to melt completely. Add evaporated milk, whole milk, eggs and 2 cups of cheese. Stir until mixed well. Sprinkle top with remaining 1 cup of cheese. Bake in preheated 350 degree oven for 30 minutes, or until cheese is bubbly and just starting to brown.
1½ cup chopped onion
1 cup finely chopped celery
2 medium green peppers, chopped finely
2 cloves garlic, minced
¼ cup butter or margarine
1 can (15 oz.) tomato sauce
1 cup water
2 teaspoons snipped parsley
1 teaspoon salt
1/8 teaspoon cayenne pepper
2 bay leaves, crushed
14 to 16 oz. fresh or frozen raw shrimp
Cook and stir onion, celery, green pepper, and garlic in butter until the onion is tender. Remove
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