cottage christmas cookbook

8/8/2019 Cottage Christmas Cookbook

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From the Heart of

Our Cottage Family

RecipesMemories&

Cover art by Mary Beth Burleson, Resident at Country Cottage - Russellville.


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Thank God for Dirty Dishes

Submitted By: Wanda Jones, Food Service Director atCountry Cottage - Russellville

Thank God for dirty dishes,they have a tale to tell.While others are going hungry,

were eating very well.With home and health and happinessI shouldnt want to fuss,for by this stack of evidence,Gods very good to us.


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Table of Contents

Appetizers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Beverages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20

Soups & Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35

Side Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48

Entres . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .70

Cakes & Pies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .107

Cookies, Brownies & Other Desserts . . . . . . . . . . . . . . . .165


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Appetizers

Country Cottage - Corinth


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5

Chex Mix

Submitted By: Paula Maharrey, daughter of OwenKeeton, Columbia Cottage - Florence

Preheat Oven To: 200

Ingredients:

1 box wheat Chex1 box rice Chex1 box Cheerios2 packages pretzels (I use minis and sticks)2 lbs. mixed nuts1 lb. pecan halves

Sauce:1 c. oil lb. butter2 tsp. celery salt small can of Accent2 Tbsp. allspice1 Tbsp. crushed red pepper flakes

1 Tbsp. garlic salt

Directions:

Melt butter and combine all sauce ingredients. Pour overmix and bake for 4 hours.


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Ham Dip

Submitted By: Patsy & Johnny Vaughn, daughter-in-lawand son of Geneva Vaughn, Resident at Country Cottage -Huntsville

Ingredients:

1 can deviled ham (Hormel)

2 Tbsp. hot mustard (Mr. Mustard) c. mayonnaise c. sour creamcayenne pepper to taste

Directions:

Mix together several hours before serving. Serve with

chips or crackers.


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7

Islander Cheese Ball

Submitted By: Betty Chesnut, LPN, Managing Directorat Country Cottage - Russellville

Ingredients:

16 oz. softened cream cheese8 oz. crushed pineapple, drained

2 Tbsp. chopped green onions & tops c. chopped bell peppers2 tsp. seasoned salt2 c. chopped pecans1 pineapple, sliced in half

Directions:

Mix cheese and pineapple with mixer. Stir in onions, bellpepper, salt, and pecans. Serve in scooped - out pineapplewith crackers.

This recipe was a winner in the Franklin County Times

Cookbook Contest in the appetizer category!


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Cheese Ring

Submitted By: Unknown

Ingredients:

2, 8 oz. packages of sharp cheddar cheese, shredded1 small onion, chopped1 c. pecans

3

c. mayonnaise tsp. garlic salt tsp. pepperdash of red pepperstrawberry preserves

Directions:

Mix together shredded cheese, onion, and pecans. Addmayonnaise and seasonings. Shape mixture into a ring andchill for several hours. Top with strawberry preserves.


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9

Creamy Horseradish Spread

Submitted By: Sarah Rambo, Resident at CountryCottage - Huntsville

Ingredients:

8 oz. cream cheese, softened c. Kraft real mayonnaise

2

c. Kraft Sauceworks horseradish6 oz. Hormel chunked ham c. green onions, chopped

Directions:

Combine all ingredients and chill. Can substitute ham withsmoked, sliced beef or 4 crisp bacons slices, chopped.

Blue Cheese Dip

Submitted By: Louise Alverson, Resident at CountryCottage - Russellville

Ingredients:

1 package crumbled blue cheese8 oz. sour cream8 oz. mayonnaise (measure by filling sour cream tub)garlic salt to taste

Directions:

Combine all ingredients and chill. Serve with FritosScoops or your choice of chips or vegetables. Alsodelicious on baked potatoes!


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Cheese Straws



Ingredients:

lb. sharp cheese lb. butter1 tsp. red pepper1 tsp. salt2 c. flour

Directions:

Cream together butter and cheese. Add salt, pepper, andflour. Roll and cut or use cookie press. Bake on greasedcookie sheet for 8 - 10 minutes.


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11

Buffalo Chicken Wing Dip

Submitted By: Michelle Anderson, Director of Marketingand Sales at Cottage Senior Living.


Ingredients:

2, 10 oz. cans of chicken8 oz. bottle of Ranch dressing2, 8 oz. packages of cream cheese, softened12 oz. bottle of hot wing sauce2 c. shredded cheddar cheese

Directions:

Mix the Ranch, cream cheese and wing sauce until smooth.Mix in the chicken. Spread into a 9x13 pan and sprinklecheese on top. Bake for 15 minutes, or until cheese isbubbly.


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12

Pimento Cheese Spread

Submitted By: Alma Jean Smith, Resident at CountryCottage - Russellville

Ingredients:

1 stick butter3 Tbsp. flour or cornstarch

2 lb. Velveeta cheese, cut into small pieces pt. mayonnaise or salad dressing1 jar pimento, chopped3 Tbsp. sugar large can Carnation evaporated milk

Directions:

Melt butter in a heavy saucepan. Stir in flour until smooth.Add milk. Stir in sugar and cook on low heat until thick.Add cheese and stir over low heat until melted.

Remove from heat.Put in large mixingbowl and whip until

smooth. Add pimentoand mayonnaise, whipagain.

Store in refrigeratorin coved container.Will keep 3 - 4 weeks.

Alma Jean Smith & Family


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13

Texas Caviar


Ingredients:

2 cans blackeyed peas2 cans white shoepeg corn

1 bunch green onions, chopped1 tsp. garlic, minced (or powdered to taste)1 can Rotel1 large bottle zesty italian dressing

Directions:

Combine all ingredients. Chill for at least 2 hours to blend

flavors. Serve with nacho chips.


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Beverages

Country Cottage - Decatur


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15

Hot Grape Nectar

Submitted By: Jane McCullough, daughter of Mary NellCrowder, Resident at Country Cottage - Lawrenceburg

Ingredients:

2 c. apricot juice1 qt. grape juice

2 Tbsp. lemon juice c. brown sugar2 cinnamon stickswhipped cream

Directions:

Combine juices, sugar, and cinnamon in a saucepan. Heat

to boiling. Serve hot with a Tbsp. of whipped cream ontop.

Mother would fix this on cold winter evenings, and it was sure

to warm us up!


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Zesty Holiday Punch

Submitted By: Rita Newton, Food Service Director atCountry Cottage - Lawrenceburg

Ingredients:

2 c. sugar2 c. water

1 c. lemon juice1 c. orange juice1 can frozen pineapple juice concentrate2 qt. ginger ale, cold

Directions:

In a saucepan, bring sugar and water to boil for 10

minutes. Remove from heat. Stir in lemon, orange, andpineapple juice. Refrigerate before serving.

Combine with ginger ale and serve. Makes 15 - 20servings.

I love to make this for our Residents for the holidays!


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Hot Chocolate Mix

Submitted By: Doris Simons, Resident at ColumbiaCottage - Florence

Ingredients:

1 box powdered sugar1 jar of malt

1 large box of Nesquick1 large jar of Cremora8 qt. powdered milk

Directions:

Combine all dry ingredients. Store in an airtight container.Spoon desired amount to taste into water. Heat for a

wonderful, smooth, and rich hot chocolate!


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19

Fruit Tea

Submitted By: Lisa Chapman, LPN, Managing Directorat Country Cottage - Lawrenceburg

Ingredients:

gal. sweet tea gal. orange juice

1 can pineapple juice1 bag frozen fruit (best with berries, peaches, & pineapple)

Directions:

Mix all ingredients together and chill.

My family and Residents love this drink for special holidays and

events. It is also great for picnics!


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BreadsColumbia Cottage - Florence

Columbia Cottage - Hartselle


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21

Florida Cornbread



Ingredients:

2 c. self-rising meal1 c. sour cream c. oil2 large cans creamed corn c. onion2 jalapeo peppers, finely chopped1 c. sharp cheddar chese, grated

1 Tbsp. mayonnaise

Directions:

Mix ingredients in a large bowl until well combined. Bakein a greased pan for 30 minutes or until done.

When I was a child growing up in Florida, my grandmother

would make this for us when we were at her house. Today, itcontinues to be a family favorite!


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Quick & Easy Onion Bread

Submitted By: Vicki Park, daughter of Lorene Whatley,Resident at Country Cottages - Hoover


Ingredients:

1 envelope Lipton onion soup mix2 sticks of butter or margarine, softened1 long loaf of French bread, cut into 12 - 15 slices

Directions:

Blend the soup mix into the butter, mixing well. Spreadthe onion/butter mixture onto the bread slices. Bake on

ungreased cookie sheet for 10 minutes.

My mom, Lorene Whatley,

and my dad were both from

Holly Pond in Cullman

County, and moved to

Birmingham in the early

1950s. Every year, my dadsfive sisters - who were all

teachers in Cullman County -

would come to Birmingham

for the annual meeting of

the AEA. They would stay

with us, and mom cooked all

her specialties to impress hersisters-in-law.

Lorene Whatley


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She cooked lots of delicious things to make their annual visit a

special treat, but their favorite was 1 of the simplest and easiest

- her onion bread which she always served at the cookout we hadthe night before they returned home to Cullman.

My dad would always prepare lots of barbequed pork chops on

the grill, and those were a big hit too, but they really loved the

onion bread!

Carols Homemade Rolls

Submitted By: Carol Puckett, Homemaker at CountryCottage - Russellville


Ingredients:

2 sticks of Land o Lakes butter, melted pt. sour cream2 c. sifted, self-rising flour

Directions:Mix ingredients together and spoon batter into ungreasedmuffin pan. Bake for 20 - 25 minutes.


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Mexican Cornbread

Submitted By: Gina Steele and Whitney Pace, daughterand granddaughter of J. T. Hendrix, Resident at CountryCottage - Russellville


Ingredients:3 c. self-rising flour3 Tbsp. sugar1 tsp. salt1 large onion, chopped fine1 can cream corn1 c. cheddar cheese, grated

1 c. Wesson oil1 c. milk3 eggs2 pickled jalapeo peppers, seeded and chopped

Directions:

Mix all ingredients together and bake 40 - 45 minutes.


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Pumpkin Bread

Submitted By: Mattie James, Resident at Country Cottage -Corinth


Ingredients:

2 c. flour2 tsp. baking soda1 tsp. cinnamon1 tsp. nutmeg tsp. cloves4 eggs

3 c. water

2 c. cooked pumpkin,or 1 can

1 c. oil3 c. sugar1 tsp. vanilla1 c. chopped nuts

Directions:Sift flour, add baking soda, salt, and spices. Toss nuts inflour mixture. Beat sugar and oil at low speed, and addeggs one at a time. Add pumpkin, then flour mixture, thenwater and vanilla. Beat until well mixed. Pour into 4, 1lb.coffee cans and bake for 1 hour.

Can add raisins or dates.

Mattie James


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Banana Bread

Submitted By: Wanda Jones, Food Service Director atCountry Cottage - Russellville


Ingredients:

2 c. sugar2 c. self-rising flour1 c. mashed banana3 eggs1 c. nuts (if desired)1 c. Wesson oil1 tsp. cinnamon

Directions:

Mix all ingredients well. Pour into a greased loaf pan.Bake 50 - 55 minutes.


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Mexican Cornbread

Submitted By: Donna Abernathy, daughter of VerliaGable, Resident at Columbia Cottage - Florence


Ingredients:

2 c. meal2 eggs

3 c. sugar c. vegetable oil1 can cream style corn1 c. grated cheese1 medium onion, chopped

jalapeo peppers, chopped (to taste)

Directions:

Mix all ingredients together and bake until brown.


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Ruth McAlisters Muffin Rolls

Submitted By: Ruth McAlister, sister-in-law of Gladys& Mayme McAlister, Residents at Country Cottage -Russellville


Ingredients:2 c. hot water1 package of yeast1 egg, beaten4 c. self-rising flour c. sugar

3 c. oil

1 tsp. salt

Directions:

Mix ingredients in order listed above. Bake in greasedmuffin tins until golden brown. Makes 2 dozen.


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Mexican Cornbread

Submitted By: Fayrene and Jan Townsend, daughtersof Alice Townsend, Resident at Country Cottage -Russellville


Ingredients:3 c. cornmeal3 tsp. sugar2 Tbsp. flour1 large onion, chopped1 can cream corn1 c. grated cheese

1 c. milk3 eggs2 Tbsp. hot peppers, chopped

Directions:

Mix all ingredients together. Heat oil in 2 large, oven-proof skillets, sprinkle in cornmeal until browned. Then,

add batter and bake 45 minutes.


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Mommas Rolls

Submitted By: Doris Grissom, Resident at CountryCottage - Russellville


Ingredients:

1 c. Crisco c. sugarpowdered milk & hot tap water1 package yeast c. warm water5 lbs. Gold Medal all-purpose flour1 tsp. baking soda

1 heaping tsp. baking powder1 Tbsp. salt

Directions:

Melt Crisco over low heat. Add sugar. Mix powdered milkwith hot tap water to make 1 qt., add to Crisco/sugarmixture. Let cool until lukewarm.

Mix yeast with warm water and add to mixture in pan.Add enough flour to make a thick dough. Cover with waxpaper and let rise to double the size on countertop.

Mix c. flour, baking soda, baking powder and salttogether. Add to dough. Add enough flour to be able to

handle the dough. Place more flour on yard of cloth andknead well. Place dough in large mixing bowl. Cover withplastic wrap and place in refrigerator - will keep up to 2weeks.


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You will need to punch down the dough the first day ortwo to prevent it from rising over the top.

When ready to cook, cut out amount needed and let risebefore baking.

This recipe was obtained from Grandmother Ada Jane Grissom

over 60 years ago when Doris Grissom was a young bride!

Doris Grissom & Family


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Mexican Cornbread

Submitted By: Ramona Richards, daughter of JimmieLou Pope, Resident at Columbia Cottage - Hartselle


Ingredients:

1 egg, beaten tsp. baking soda c. plus 1 tsp. oil

3 c. buttermilk

3 c. hot water1 c. corn meal,plus extra on hand

Directions:

Blend egg, soda, oil, buttermilk, and water until wellmixed. Gradually add corn meal until batter is thickenough to plop from spoon. Heat 1 tsp. oil in small oven- safe skillet (preferably 6" iron skillet) and sprinkle incornmeal. Do not stir. When meal browns lightly, pour in

batter. Cook in oven until top is golden brown.

As with a lot of cooks of their generations, my mother and

grandmother did not follow recipes. Everything was done by

taste and appearance, and mouth-watering dishes were passed

from mother to daughter. This recipe was the first my mother

taught me when I was still a kid. Even today, the ingredient

amounts can vary as I fine - tune the batter. It was my firstlesson and underscored the idea that great cooks learn not from

books, but from those who come before.

Jimmie Lou Pope & Children


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Banana Nut Bread

Submitted By: Libby Wayland, daughter of Alice Bell,Resident at Columbia Cottage - Mountain Brook


Ingredients:

1 stick of butter2 c. flour1 c. sugar2 eggs3 ripe bananas1 tsp. baking powder c. pecans or walnuts

Directions:

Cream together butter and sugar. Add eggs, bananas, andbaking powder. Mix well. Add flour and mix. Add nutsand mix. Pour into a greased and floured loaf pan. Bakeuntil top is brown and sides begin to pull away from thepan, and a knife inserted into the middle comes out clean.

About 2 hours.


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Biscuits

Submitted By: Willie Mae Sandrell, sister to DorothyWheeler, Resident at Country Cottage - Lawrenceburg


Ingredients:

3

c. shortening tsp. baking soda c. buttermilkflour

Directions:

Cut shortening into flour with fork until particles are as

fine as cornmeal. Add soda to buttermilk and quickly stirinto flour mixture. Stir until mixture makes a dough ball.Turn onto floured cutting board and knead until smooth.Cut and bake until tops turn light brown.

My sister would always say, no matter what I serve to my

guests, they always love my biscuits best!


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Soups&Salads

Country Cottages - Hoover


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Sarahs Five Cup Salad


Ingredients:

1 c. coconut

1 c. mandarin oranges, drained

1 c. pineapple, drained1 c. mini marshmellows

1 c. sour cream

Directions:

Mix all ingredients together and serve.

Salmon Salad

Submitted By: Willie Mae Sandrell, sister of DorothyWheeler, Resident at Country Cottage - Lawrenceburg

Ingredients for Cake:

1 can salmon, drained, boned and flaked1 red delicious apple, peeled and diced4 - 6 sweet pickles, diced1 celery stalk, dicedmayonnaise

Directions:

Add all ingredients then mayonnaise to desiredconsistency. Chill and serve.


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Cool Vegetable Salad

Submitted By: Donna Huskison, daughter of ChristineChapel, Resident at Columbia Cottage - Florence

Ingredients:

3 c. pitted ripe olives6 c. artichoke hearts in dressing

4 c. whole canned string beans2, 10 oz. cans sliced mushrooms1 can sliced water chestnuts1 large bottle Otts Italian salad dressing8 fresh tomatoes, peeled and cut into wedges

Directions:

Mix olives, artichokes, beans and water chestnuts withdressing. Marinate several hours or overnight. Turnvegetables occasionally. Add tomato wedges just beforeserving. Keeps well in the refrigerator.


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Chicken Stew

Submitted By: Debbie Dinges, daughter of John Pickens,Resident at Columbia Cottage - Florence

Ingredients:

2 lb. broiler fryer chicken, cut up1 qt. plus 1 c. water

1 onion, peeled and quarteredsalt2 large onions, chopped4 or 5 potatoes, peeled and diced2, 17 oz. cans cream style corn8 oz. can tomato sauce6 oz. can tomato paste

2 Tbsp. vinegar tsp. freshly ground black pepper

Directions:

In a 3 qt. saucepan place chicken, 1 qt. water, quarteredonion and 1 tsp. salt. Heat to boiling. Cover, reduce heatand simmer 30 - 40 minutes until chicken is tender.

Remove chicken from broth and allow to cool. Save broth.

Skin and bone chicken. Coarsely chop chicken and addbroth in Dutch oven. Stir in chopped onion, diced potato,corn, tomato sauce, tomato paste, vinegar, pepper and 1 c.water. Heat to boiling, cover, reduce heat and simmer 30- 40 minutes or until potatoes are tender. Stir to prevent

sticking. Add hot pepper sauce, if desired. Yields 4 quarts.

To prevent excessive sticking, add corn in last 30 minutes.


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Spaghetti Salad

Submitted By: Sheena McCormick, Homemaker atCountry Cottage - Russellville

Ingredients:

1 box thin spaghetti, cooked & drained c. green olives

package mini pepperoni1 cucumber, diced1 bottle Zesty italian dressing1 c. shredded cheese1 c. petite diced tomatoes

Directions:

Mix all ingredients together, chill before serving.


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Broccoli Salad

Submitted By: Bonnie Roberts, daughter of HelenChambless, Resident at Country Cottage - Russellville

Ingredients:

1 bunch broccoli, choppped (peel & chop stalks)1 c. red seedless grapes, halved

c. onion, chopped c. chopped pecans3 oz. jar bacon bits

Dressing:

1 c. mayonnaise c. sugar

3 Tbsp. vinegar

Directions:

Mix first 5 ingredients together, and cover with dressing.Chill.


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Cranberry Salad


Ingredients:

2 c. fresh cranberries2 packages of Jell-O (any red color)

1 orange1 c. marshmallows3 c. hot water1 c. sugar1 c. nuts c. celery1 c. crushed pineapple

Ingredients:

Grind cranberries, orange (including rind,) andmarshmallows together in a food chopper. Add just a fewmashmallows, one at a time. Chop nuts and celery by hand.Mix all ingredients together and pour into a shallow pan.Let congeal in refrigerator.


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Chili

Submitted By: Jean Lovik, daughter-in-law of MarjorieLovik, Resident at Country Cottages - Hoover

Ingredients:

l lb. ground beef1 medium onion, chopped

2 Tbsp. white vinegar1 can chili beans, undrained1 can crushed tomatoesdash of pepperchili powder to taste

Directions:

Brown meat and onions in large pot. Drain and stir invinegar. Add beans, tomatoes and chili powder. (We useprobably about c. for this 1 lb. recipe.) Simmer at least 1hour.

Can be garnished with cheese. Great served with saltinesor cornbread. The secret is the amount of chili powder

used.

We have been making this chili (in a much larger portion)

for over 40 years. It is great on a cold winter evening, but we

always have it at least once when the whole family gets together

no matter the season.


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Spinach Salad & Low-Cal Dressing


Dressing:

1 c. Hunts tomato juice1 c. wine vinegar

tsp. garlic powder1 tsp. oregano or Italian seasoning1 tsp. dry mustardSweet n Low to tastesalt & pepper

Salad:

fresh spinachboiled eggs, choppedcrumbled baconmushroomsgreen oniongrated cheese (optional)

Directions:Combine all dressing ingredients, serve on spinach salad.


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Jell-O Fluff Salad

Submitted By: Barbara Hamilton, daughter of MaurineLittlefield, Resident at Country Cottage - Montgomery

Ingredients:

6 oz. package of strawberry, cherry, orange, or lime Jell-O16 oz. small curd cottage cheese

15 oz. can of fruit cocktail, drained25 oz. can of crushed pineapple16 oz. container of Cool Whip, softened

Directions:

Pour dry Jell-O over cottage cheese and stir. Add fruitcocktail and stir well. Stir in Cool Whip. Refrigerate

overnight.


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Maudes Mashed Potato Salad

Submitted By: Sandy Stanfield, daughter of MaudeLinville, Resident at Columbia Cottage - Florence

Ingredients:

8 c. potatoes(not too small)

4 - 5 hard-boiled eggs,diced

3 c. sweet pickes/picklerelish, diced

medium onion, diced fine2 Tbsp. prepared mustard1 c. mayonnaise

4+ Tbsp. sweet pickle juicepepperpaprika

Directions:

Peel and dice potatoes, cover with water, and boil untiltender. Mix eggs, onions, pickles, juice, mustard, and

mayonnaise. Drain potatoes, and add to egg mixture whilehot. Toss carefully, do not mash too much. Add pepper andadditional pickles/juice or ingredients to taste. Once inserving bowl, sprinkle with paprika. Keep refrigerated.

Mother was always asked for her recipe, which includes the same

ingredients as most other recipes. The secret must be using sweet

pickles and juice, then mixing it while hot. Now Im told mypotato salad is always better than others!

Maude Linville


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Fruit Salad

Submitted By: Carol Puckett, Homemaker at CountryCottage - Russellville

Ingredients:

1 can cherry pie filling1 can mixed fruit, drained

1 can sweetened condensed milk1 c. pecans8 oz. tub Cool Whip8 oz. tub sour creamdash of lemon juice

Directions:

Mix all ingredients together and refrigerate 6 hours.


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Heart Warming Chili

Submitted By: Doris Simons, Resident at ColumbiaCottage - Florence

Ingredients:

2 cans tomato soup1 soup can of water

2 cans Bush chili beansmedium onion, choppedmedium pepper, chopped2 Tbsp. chili powder tsp. pepper2 tsp. garlic tsp. salt

Directions:

Place all ingredients in a big cooking pot or crock pot.Simmer for 2 hours and serve.

This is a great recipe to cook on a cool fall day!


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Side Dishes

Country Cottage - Huntsville


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Moms Corn Pudding

Submitted By: Ann Welzyn, daughter of Riley Carrol,Resident at Country Cottage - Huntsville


Ingredients:

1 can cream style corn1 can yellow corn, drained2 large eggs c. sugar tsp. salt stick butter, melted1 - c. soft bread crumbs

Directions:

With hand mixer, beat eggs. Add sugar and salt. Continuebeating until thickened and lemon-colored. Stir in contentsof canned corn. Add melted butter. Pour into a greasedcasserole. Combine bread crumbs with 2 Tbsp. of meltedbutter and top casserole. Cover and bake for 30 minutes.

Uncover and bake 30 minutes longer. Pudding must bakefor 1 full hour to be firm.

This side dish, usually made during the holidays, has been in the

family for several generations and is a favorite of the J. Wallace

Carroll family.


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Mashed Potato Layer Bake

Submitted By: Kim Draper, Operations Manager atCottage Senior Living.


Ingredients:

4 large white potatoes, cooked and peeled2 large sweet potatoes, cooked and peeled1, 8 oz. tub chive and onion cream cheese spread c. sour cream, divided - c. shredded parmesan cheese, divided - c. shredded cheddar cheese, divided tsp. each salt and pepper

Directions:

Place white potatoes and sweet potatoes in separate bowls.Add half of cream cheese and sour cream to each bowl ofpotatoes. Season with salt and pepper. Mash with potatomasher until creamy.

Stir half of the parmesan cheese into the bowl of whitepotatoes. Stir half of the cheddar cheese into the bowl ofsweet potatoes. Alternately layer half each of the whitepotato mixture and sweet potato mixture into a 2 qt. clearglass casserole dish. Bake 15 minutes.

Sprinkle with remaining cheeses, and continue baking for

5 minutes, or until cheeses are melted.

This dish is sweet and savory, and looks festive! Can be made

ahead of time and refrigerated until ready to bake.


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Sweet Potato Casserole

Submitted By: Todd Taylor, son of Bill and Jamie Taylor,Residents at Country Cottage - Corinth


Ingredients:

6 medium sweetpotatoes2 small boxes of

raisins stick butter c. sugarcinnamon to taste

(if desired)9 medium to large

marshmallows

Directions:

Boil potatoes until soft. Peel and mash. Plump raisins byplacing in water, then drain. Add to potatoes. Add butter,

sugar, and cinnamon. Butter the baking dish and fill withpotato mixture. Bake 30 minutes, or until slightly brownat edges. Add marshmallows around the top and bake untilthey start to melt.

This is the sweet potato casserole that was served during every

Thanksgiving and Christmas at the Taylor house.

Bill & Jamie Taylor


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Cheese Souffl

Submitted By: Barbara Deason, daughter of Ellen Taylor,Resident at Country Cottages - Hoover


Ingredients:

8 slices white (or white-wheat) bread, crumbled4 eggs78 stick butter, melted lb. grated sharp cheddar cheese (I use a little more)2 c. milk tsp. nutmeg

Directions:Beat eggs and milk together. Layer bread, cheese, and alittle butter. Repeat until all bread is used, then pour milkand egg mixture over souffl. Sprinkle with nutmeg. Coverand refrigerate 6 - 8 hours.

Bake for 45 minutes. If top begins to get too brown, cover

lightly with foil. Serve immediately.


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Green Tomato Casserole

Submitted By: Mary Ann Fulmer, cousin of Leon Hester,Resident at Country Cottage - Russellville


Ingredients:

5 large green tomatoesflourmealsalt1 can cream of mushroom soup c. water1 c. grated cheese

bread crumbsbutter

Directions:

Batter tomatoes withflour, meal, salt andpepper, and fry. Place

in a sprayed bakingdish. Mix water withsoup and pour overtomatoes. Sprinklewith cheese and topwith bread crumbsand butter. Bake for 35

minutes.Leon Hester & Family


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Asparagus Casserole

Submitted By: Barbara Deason, daughter of Ellen Taylor,Resident at Country Cottages - Hoover


Ingredients:

1 can asparagus, drained1 can French style green beans, drained2 eggs, boiled and chopped c. grated cheddar cheese1 can cream of mushroom soup c. milk

3 c. toasted almonds

tsp. salt or less3 tsp. pepper stick butter, melted tsp. paprikacracker crumbs mixed with small amount of melted butter

Directions:

Put asparagus in casserole dish sprayed with Pam butterflavor. Layer eggs over asparagus, then sprinkle with ofthe cheese. Add green beans, sprinkle remaining cheese ontop. Pour melted butter over casserole and season with saltand pepper. Add milk to can of soup, mix well and pourover casserole. Top with cracker crumbs. Sprinkle withpaprika. Bake for about 30 minutes and add almonds to top

of casserole.

Recipe can be made with English peas instead of beans.Serves 10.


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Squash Casserole

Submitted By: Janie Jackson, neice of Jimmie Sue Ray,Resident at Country Cottage - Montgomery


Ingredients:

1 c. cooked, sliced squash(boil for 10 minutes)1 c. grated cheese3 Tbsp. chopped pimento3 eggs, well beaten1 c. cracker crumbs3 Tbsp. chopped onion

3 Tbsp. butter1 c. milksalt and pepper

Directions:

Mix all ingredients together and bake until brown.

Aunt Jim loved entertaining at her home in Rolling Lakes. Shemaintained an extensive garden where you could frequently see

her planting or riding her tractor. Everyone looked forward

to her dinner invitations. She could fix a delicious meal, have

everything set out on the stove, and the entire kitchen cleaned

when company got there. This squash casserole was always a

favorite!

Jimmie Sue Ray & Family


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Vegetable Casserole

Submitted By: Maura Hood, granddaughter of LouiseHenry, Resident at Country Cottages - Hoover


Ingredients:

2 cans of Veg-All1 can of sliced water chestnuts, drained1 c. of onions (you can add as many as youd like) c. of mayonnaise4 oz. cheddar cheese, shredded1 sleeve Ritz crackers, crushed3 Tbsp. butter, melted

Directions:

Mix together Ritz crackers and butter, set aside. Mixtogether Veg-All, water chestnuts, onions, and mayonnaise.Stir in cheese, and pour mixture into buttered casseroledish. Spread cracker mixture evenly on top. Bake for 1hour.

Our Grandmother was never much of the baking kind of

Granny. She has always been what we call a Hands On

Grandmother. She was normally too busy riding go-karts,

swimming in the pool, or playing ball in the yard with her

Grandkids to be in the kitchen. She did have a few things she

was known for, primarily her yellow cake with chocolate icing

and her vegetable casserole. These two things were alwaysrequested of her to bring to every family gathering.


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She is the Matriarch of her family, being the oldest of six

kids. She has had a part in raising all of the children in her

family. She has taught us all so many lessons in life, in additionto lessons in the kitchen. At nearly 96 years old, she continues

to teach us by leading our family by example. She is loved and

admired more than she will ever know!

Louise Henry & Family


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Cornbread Dressing

Submitted By: Myra Phillips, daughter of InezNicholson, Resident at Country Cottage - Decatur


Ingredients:

1 chicken, cooked and deboned8 c. cornbread crumbs16 Saltines, crushed6 c. chicken broth (more or less)3 tsp. sagepepper to taste2 large onions, chopped

Directions:

Mix onions with 2 c. broth andcook until tender. Mix withother ingredients.

This needs to be very moist.

I always add deboned chickento mine, but it can be madewithout chicken. Bake for 30minutes.

When our family first discussed

creating a family cookbook there

were certain recipes we hadto have, such as my mothers

Cornbread Dressing and my

aunts Chocolate Pie. As withInez Nicholson


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most really good cooks, this was a chore for them because they

didnt have written recipes. They just added a little of this and

a little of that and came up with the most wonderful dishes youever put in your mouth. Mother had to make her recipes and

write them down as she made them. We are considering creating

another family cookbook as the daughters have now become the

matriarchs of the family. I fear I will never become the cook my

mother was.

Ranch Style Beans

Submitted By: Charlene James, daughter-in-law of CleoSmith, Resident at Country Cottage - Huntsville


Ingredients:

53 oz. and 16 oz. cans of plain pork and beans(I use Van Camps)

1 lb. ground beef1 onion chopped

2 Tbsp. mustard c. ketchup c. brown sugarDirections:

Brown the ground beef and drain. Drain a little of thejuice from the beans but not all of it. Mix all ingredients

together in a 9x13 pan and bake for 30 - 45 minutes.


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Helen Neal & Family

Grannies Macaroni & Cheese

Submitted By: LuAnne Wall, daughter of Helen Neal,Resident at Columbia Cottage - Mountain Brook


Ingredients:

1 lb. sharp cheddar cheese1 large box macaroni1 stick of butter1 c. milk

Directions:

Cook macaroni and drain. Put stick butter into colander

with macaroni. Grate cheese. Layer in Pyrex dishmacaroni, pats of butter, cheese, repeat. Add milk. Bake 30minutes.

Grannie always had macaroni at

every family meal. It was huge,

but we never had any leftovers!

Somehow she managed to preparea meal for 15 or more in one

oven. All her food was hot and

delicious every time! We have

great memories of dinners at her

house in Atlanta.


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Skillet Squash Medley

Submitted By: Gloria McClendon, daughter of LounellCole, Resident at Columbia Cottage - Mountain Brook

Ingredients:

2 lb. crook neck squash, cut into small cubes2 medium Irish potatoes, peeled & cut into small cubes

1 small white onion, chopped3 strips cooked bacon, crumbled2 Tbsp. butterSalt and pepper to taste

Directions:

Melt butter in large skillet. Saut all vegetables together

over medium heat until tender, stirring occasionally.Just before serving, stir in crumbled bacon. Add salt andpepper to taste. Yummy!

This recipe originated from Essie Cole, my grandmother (my

mothers mother-in-law,) so it has been around for a long, long

time. She was a wonderful cook and had many great recipes to

pass along. Her specialty was Chicken Pot Pie, but my favoriterecipe that she taught me to make was this squash recipe. When

my grandmother prepared this dish, she sautd the veggies in the

grease left over from the bacon. It tasted great but not so great

for you! Times have changed!


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Corn Casserole

Submitted By: Wanda McGee, daughter of HelenPutnam, Resident at Columbia Cottage - Florence


Ingredients:

1 box Rice-A-Roni, chicken flavor1 stick butter3 c. water1 can Mexicorn (do not drain)1 can cream of chicken soup2 c. grated cheddar cheese

Directions:Mix 1 box Rice-A-Roni, chicken flavor, according topackage directions, except use 1 stick of butter and 3c. of water instead. Pour mixture into a large bowl andadd Mexicorn, cream of chicken soup, and 1 c. of gratedcheddar cheese. If the mixture seems dry, add enoughwater to make it soupy. Pour into buttered casserole dish

and top with 1 c. of grated cheddar cheese. Bake for 30minutes.

No holiday meal was ever complete unless Mother included a

corn casserole. It is a delicious addition to any menu. This dish

was specially requested by her grandson. Now, of course, her

daughter and daughter-in-law make it when our family gathers

for holidays.


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Spinach Madeleine

Submitted By: Marie Anderson, Resident at CountryCottage - Corinth


Ingredients:

2 packages frozen, chopped spinach4 Tbsp. butter2 Tbsp. flour2 Tbsp. onion, chopped c. evaporated milk6 - 8 oz. Velveeta mexican cheese1 tsp. Worcestershire sauce

tsp. celery salt tsp. garlic salt tsp. salt tsp. red pepper tsp. black pepper1 sleeve Ritz crackers, crushed

Directions:Cook spinach according to package directions then drain,keeping liquid. Melt butter then add flour and stir. Addonion and cook 1 minute. Combine evaporated milk andvegetable liquid to equal 1 c. Add to flour and stir. Addcheese and rest of ingredients except crackers. Place inbuttered casserole dish and top with crackers. Cook for

20 - 25 minutes


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Hashbrown Casserole

Submitted By: Gingo Sprouse, daughter-in-law of SaraLivingston, Resident at Country Cottage - Corinth

Ingredients:

32 oz. package shredded frozen hashbrown1 can cream of mushroom soup

2 c. shredded cheddar cheese medium onion, chopped8 oz. sour cream c. melted buttersalt & pepper to taste

Directions:

Mix together and put in a greased 9x13 baking dish. Bake45 minutes or until it bubbles.

Sara Livingston & Family


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Sarahs Hot Stuff



Ingredients:

14 large strips of bacon, cookeddash of salt4 c. grated cheddar cheese8 eggs4 medium green jalapeo peppers6 medium yellow jalapeo peppers

Directions:Crumble bacon in bottom of a 9x13 baking pan. Top withgrated cheese. Blend eggs and peppers in a blender andpour over cheese and bacon. Bake 20 - 25 minutes.


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Apples n Cheese

Submitted By: Mayme McAlister, Resident at CountryCottage - Russellville


Ingredients:

2 cans (4 c.) sliced applies, drained(may substitute fresh apples)1 stick butter or margarine, softened1 c. sugar lb. Velveeta, softened c. flour

Directions:Cream together butter and sugar. Add Velveeta and flour.Place apples in a greased, flat casserole and top withcheese mixture. Bake 30 - 40 minutes.

Great side for pork, or as a brunch dish. Freezes well.


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Spinach Madeleine

Submitted By: Judy Shackelford, niece of Emmy JaneNewman, Resident at Columbia Cottage - Mountain Brook


Ingredients:

2 boxes frozen chopped spinach4 Tbsp. butter or margarine c. evaporated milk2 Tbsp. flour tsp. celery salt (or celery seed)6 oz. jalapeo cheese, cut into chunks c. spinach liquid

2 Tbsp. chopped onion tsp. black pepper tsp. garlic salt (I use garlic powder or chopped garlic) tsp. red pepper1 tsp. Worcestershire saucebread crumbssalt to taste

Directions:

Butter casserole dish. Cook spinach and drain. Make apaste of butter and flour, add onions and milk and cookuntil thick. Add seasonings and cheese. Stir in spinachand spinach liquid as needed. Pour all into casserole dishand top with bread crumbs (I butter them.) Bake 30 - 45

minutes.


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Best Ever Squash Casserole

Submitted By: Nancy Bynon, sister-in-law of MissyBynon, Resident at Columbia Cottage - Mountain Brook


Ingredients:

10 medium yellow squash2 eggs c. mayonnaise1 envelope Ranch salad

dressing mix1 c. sharp cheddar cheese, shredded c. onions, chopped

12 plus 8 Ritz butter crackers, finely crushed tsp. salt tsp. black pepperadditional cheddar cheese for topping

Directions:

Put squash in saucepan, cover with water and bring to a

boil. Boil for 8 - 10 minutes, or until tender. Drain and letcool, then slice. Drain the sliced squash on a paper towel,should measure about 5 c. Beat eggs in a bowl, then stirin mayonnaise and salad dressing mix. Fold in the squash,1 c. cheese, onions, 12 crushed crackers, salt and pepper.Spoon the squash mixture into a 2 qt. baking dish andsprinkle with additional cheese and top with 8 crushed

crackers. Bake for 30 - 45 minutes or until done and enjoy.

This casserole is one of Missys favorite dishes. We have it every

Thanksgiving and Christmas.

Missy Bynon & Her Father


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Irish Potato Casserole

Submitted By: Regina Lawler, Resident Service Directorat Country Cottage - Russellville


Ingredients:

6 Irish potatoes stick Oleo, melted2 c. grated sharp cheddar cheese

3 c. chopped green onion2 tsp. salt tsp. pepper2, 8 oz. cartons sour cream

Directions:

Boil potatoes whole in jacket. Refrigerate overnight orcool completely. Grate on coarse grater. Add Oleo, cheese,onions, salt, pepper, and sour cream. Place in casserole dishand bake 30 - 40 minutes.


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Country Cottage - Montgomery


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Chicken & Dressing

Submitted By: Evelyn Keenum, Resident at ColumbiaCottage - Florence


Ingredients:

8x8 pan of cornbread1 can chicken soup1 chicken, cooked and cut up (save broth)1 onion, finely chopped2 eggs, boiledpinch or 2 of sagepepper to taste

Directions:

Soak crumbled up cornbread in broth and soup for about10 minutes. When liquid is absorbed, add chicken andonions along with eggs and sage. Mix well. Bake ingreased 9x13 pan for approximately 45 minutes or untillightly browned.


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Shepherds Pie

Submitted By: Mary Berryman, sister of DoyleRichardson, Resident at Columbia Cottage - Florence


Ingredients:

1 lb. ground beef2 lbs. potatoes1 small onionpastry crust

Directions:

Boil ground beef and onion together. Boil potatoes and

then cream them. Put ground beef in 9x13 pan and leveloff. Put creamed potatoes on top of ground beef andsmooth out. Put a pie crust on top and bake until goldenbrown.


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Italian Hamburger Pie

Submitted By: Sylvia Claborn, neice of Mary Kammerer,Resident at Country Cottage - Decatur


Ingredients:

1 lb. ground chuck onion, chopped1, 8 oz. can tomato sauce (plain is fine, Italian even better)1 tsp. Italian seasoning1 tsp. garlic salt9 pie shell1 egg, beaten

2 c. mozzarella cheese, shredded c. parmesan cheese, grated

Directions:

Brown ground chuck and onion, drain fat. Add tomatosauce and spices, simmer while preparing crust.

Take 1 c. of mozzarella cheese, mix with beaten egg, andplace in bottom of pie crust. Add meat mixture, top withremaining c. of mozzarella cheese and parmesan cheese.Bake for 20 - 25 minutes until bubbly. Cool 5 minutesbefore cutting to serve.


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BBQ Chicken

Submitted By: Mary Wade, Resident at Country Cottage -Decatur


Ingredients:

1 medium sized fryer, cut up1 stick margarine6 Tbsp. mayonnaise1 Tbsp. sugar1 tsp. salt1 Tbsp. vinegar1 tsp. black pepper

1 Tbsp. lemon juice

Directions:

Place chicken in baking dish. Mix mayonnaise, sugar, salt,pepper, vinegar and lemon juice and spread over chicken.Dot with margarine - bake for 1 hour.

Mary Wade


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Poor Mans Stroganoff

Submitted By: Sally Montgomery, daughter of Robert &Yvonne Montgomery, Residents at Columbia Cottage -Mountain Brook


Ingredients:1 lb. ground beef1 c. chopped onion3 c. medium noodles3 c. tomato juice1 tsp. salt1 tsp. celery salt

dash pepper2 tsp. Worcestershire sauce c. chopped green pepper1 small jar sliced mushrooms, drained8 oz. sour cream

Directions:

Lightly brown the ground beef in a skillet. Add onion andcook until tender, but not brown. Place uncooked noodlesin a layer over the meat and onions. Combine tomato juice,salt, celery salt, pepper and Worcestershire sauce and pourover the noodles. Bring this to a boil, cover and simmerover low heat for 20 minutes. Add chopped green pepper,cover and continue cooking for 10 minutes or until noodles

are tender. Stir in sour cream and mushrooms. Heat 1minute. Serve with salad and rolls.


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Our family has enjoyed this recipe for many years. It is

inexpensive, easy to fix, and if there are any leftovers, they are

very good the next day. Weve never had a problem making thestroganoff, but for some reason we always had to buy extra rolls.

Being a very talkative family, we frequently burned the first

batch of rolls and had to make more!

MeatloafSubmitted By: Shane Halbrook, nephew of Terry Cole,Resident at Columbia Cottage - Florence


Ingredients:2 lbs. ground beef c. water2 eggs1 c. uncooked oatmeal1 tsp. salt (optional) c. ketchup

1 package onion soup mix

Directions:

Mix all ingredients well. Bake for 1 hour.


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Oven Baked Fish

Submitted By: Ralph Balch, Resident at Columbia Cottage -Florence


Ingredients:

2 lbs. fresh fish fillets c. skim milk c. bread crumbs (I use Fryin Magic crumbs)3 Tbsp. butter, melted1 tsp. paprika

Directions:

Wash and dry fillets with paper towels. Melt butter. Spraybaking pan with lite Pam. Dip fillets in skim milk and thenin crumbs. Place fillets in pan, right side up (not touchingif possible). Pour melted butter over fillets and sprinklewith paprika. Place in oven and bake, uncovered, 10 - 12minutes until fish flakes when touched with fork. Servewith lemon wedges. Delicious and low in cholesterol.

Quick and nutritious.


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Crispy Fried Chicken

Submitted By: Terry Cole, Resident at Columbia Cottage -Florence

Preheat Frying Oil To: 365

Seasoned Flour:

1 c. flour1 Tbsp. garlic salt1 tsp. pepper1 tsp. paprika tsp. poultry seasoning

Crispy Batter:

3 c. flour tsp. salt/8 tsp. pepper1 beaten egg yolk c. buttermilk

Directions:

Combine flour and seasoning in medium bowl. Combineegg yolk and milk or water. Add gradually to dryingredients. Fry in canola oil in frying pan or deep fryer.Moisten chicken pieces. Dip in seasoned flour, then batter,then back in seasoned flour. Fry in hot oil for 15 - 18minutes or until well browned. Drain on paper.If the batter becomes too thick, add a little extra milk.

Skin can be removed from chicken and you still have acrisp coating.

Mr. Cole says this is his favorite and nothing is better!


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Chuck Roast with Potatoes &

CarrotsSubmitted By: Catherine Wylie, Resident at ColumbiaCottage - Florence


Ingredients:2 lb. chuck roast6 - 8 potatoes, peeled and cut in quarter wedges4 carrots, or half bag baby carrots1 large onion2 Tbsp. Worcestershire sauce1 can golden mushroom soup

1 package Lipton onion soup mix

Directions:

Salt, pepper and flour roast on both sides. Lightly brownboth sides in a little oil in skillet. Place roast in largecasserole dish, add 3 - 4 c. of water, enough to almostcover roast. Add soup mix, Worcestershire sauce, salt,and pepper. Cover and bake 2 hours, or until roast startsto become tender. Pull from oven and add cut and peeledpotatoes, onion and mushroom soup. Place in the oven(covered) for 1 hour, or until potatoes and carrots aretender.

When asked to submit one of moms favorite recipes, I

immediatley thought of her chicken and dressing and the

fresh garden vegetables she prepared. Her dressing couldnt be

recreated in a simple recipe, as she cooked it the fool - proof


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way, by taste! So as I was thinking of another recipe that mom

cooked often, I coulnt leave out her roast. Growing up, mom

cooked every day, starting with a sit-down meal at breakfast andending with a sit-down meal at dinner. But the most memorable

meals were her Sunday meals. She would start her meal before

she went to church and finished it when she came home. Even

as we children grew up and had children of our own, we still

come back home for moms Sunday meals. She often cooked roast!

It was so good and so tender. I cook it myself today, just as she

taught me, and think of her and those meals everytime!

Chicken Spaghetti

Submitted By: Judy Pilkinton, Resident Services

Coordinator at Country Cottage - Lawrenceburg

Ingredients:

6 boneless, skinless chicken breastsspaghetti1 onion, chopped c. chopped bell pepper

dash of salt tsp. garlic1 large box Velveeta cheese

Directions:

Boil chicken, set aside. Boil spaghetti in chicken broth.Pull chicken apart. Drain noodles and mix with rest of

ingredients. Cook for another 5 - 10 minutes until cheesehas melted then, serve.


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Good Morning Breakfast Casserole

Submitted By: James Witt, Resident at Columbia Cottage -Florence


Ingredients:

1 lb. ground pork sausage package of bacon1 tsp. mustard powder tsp. salt4 eggs, beaten2 c. milk6 slices white bread, toasted and cut into cubes

8 oz. mild cheddar cheese, shredded

Directions:

Crumble sausage into a medium skillet. Add bacon andcook over medium heat until evenly brown. Drain. In amedium bowl, mix together mustard powder, salt, eggsand milk. Add the sausage, bread cubes, and cheese,

and stir to coat evenly. Pour into a greased 9x13 bakingdish. Cover and chill in the refrigerator for 8 hours, orovernight. Cover and bake 45 - 60 minutes. Uncover, andreduce temperature to 325. Bake for an additional 30minutes, or until set.


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Baked Spaghetti

Submitted By: Jane McCullough, daugher of Mary NellCrowder, Resident at Country Cottage - Lawrenceburg


Ingredients:

1 c. chopped onion1 c. chopped green pepper1 Tbsp. butter28 oz. can diced tomatoes4 oz. jar mushrooms, drained2 oz. can sliced ripe olives2 tsp. dried oregano

1 lb. ground beef, browned and drained12 oz. spaghetti, cooked and drained2 c. shredded cheddar cheese1 can cream of mushroom soup c. water c. grated parmesan cheese

Directions:Saut onion and green pepper in butter until tender. Addtomatoes, mushrooms, olives, oregano, and ground beef.Simmer uncovered for 10 minutes. Place half the spaghettiin a greased 9x13 baking dish. Sprinkle with 1 c. cheddar.Repeat layers. Mix soup and water until smooth, pour overcasserole. Sprinkle with parmesan. Bake uncovered 30 - 35

minutes.

Mother would take this for church socials and it was a favorite.

She was always asked to bring this for each church event.


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Chicken Pie

Submitted By: Carol Spinks, daughter of Jewel Whatley,Resident at Country Cottage - Montgomery


Ingredients:

1 stick Oleo1 c. self-rising flour1 c. sweet milk1 fryer, cooked and taken off bone(or 3 - 4 boneless chicken breasts)

3 c. chicken broth(approximately 2 cans, low sodium, if preferred)

poultry seasoning or sage (optional)

Directions:

Melt Oleo in deep pan (2) so it will not boil over. Mixflour and milk and pour over Oleo, do not stir. Put chickenon top of flour, milk and Oleo. Pour broth over abovemixture. Add small amount of poultry seasoning or sage

if desired. Bake for approximately 40 minutes.

For a small chicken pie, use half of chicken, stick Oleo, c. self-rising flour, c. sweet milk, 1 c. chicken broth(approximately 1 can), poultry seasoning or sage.

My friend, Arie Bass, gave me this recipe years ago. We have

enjoyed it so much.


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Frozen Corn & Spinach Loaf

Submitted By: Gena Habig, daughter of Mary BethBurleson, Resident at Country Cottage - Russellville


Ingredients:

16 oz. frozen chopped spinach16 oz. frozen cut corn c. water c. butter or margarine2 Tbsp. flour1 tsp. salt c. evaporated milk

3 eggs, slightly beaten1 Tbsp. chopped pimento

Directions:

Remove vegetables from freezer and place togetherin saucepan with c. water. Bring to a boil and cookuntil separated. Melt butter in pan and mix flour and

seasonings. Add milk and cook over low heat until verythick. Add vegetables (undrained) and stir until wellmixed. Pour small amount of this over beaten eggs andreturn to saucepan to combine all. Turn into a 1 qt.greased loaf pan or oblong casserole and bake about 45minutes or until firm. Serve with cheese.

The whole family enjoyed this dish, even those who didnt likespinach.


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Sausage Balls

Submitted By: Kristie Nance, daughter of Sam Stewart,Resident at Country Cottage - Huntsville


Ingredients:

1 lb. hot sausage10 oz. package sharp cheddar cheese3 c. Bisquickhot sauce to taste

Directions:

Mix all ingredients well. Roll into small balls and bake on

cookie sheet until brown.

For as long as I can remember, this recipe has been included

in our family Christmas Eve dinner and has always been

one of my daddys favorites. He was in charge of mixing

the ingredients by hand and would help my mother roll them

into balls. Every year, I still look forward to pulling out the

recipe that was hand written by my mother many years ago. Itwouldnt seem like Christmas to us without them.


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Hamburger Pie

Submitted By: Linda Wade, Resident at Country Cottage -Decatur


Ingredients:

1 lb. hamburger meat, fried and crumbled1 can green beans1 can tomato soup2 c. mashed potatoes3 c. shredded cheesebuttered bread crumbs

Directions:Brown hamburger and crumble it into a greased casseroledish. Combine other ingredients. Pour into casserole.Cover top with buttered bread crumbs. Bake about 30minutes.

Linda Wade


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Norwegian Pancakes

Submitted By: Chris Mitchell, daughter of Elsa Crispen,Resident of Country Cottage - Montgomery

Ingredients:

2 eggs6 Tbsp. sugar

2 c. milkflour

Directions:

Beat eggs andsugar together.Add alternately

milk and flour tomake thin batter.When adding themilk and flour, youalways begin andend with flour. Fryin a pan, roll, and

add syrup.

Elsa was born in Norway and came to the US with her family

when she was a young girl. Elsa has six grandchildren and as

of this writing, six great grandchildren and one more on the

way. The grandchildren absolutely loved spending the night

with Grandma and Grandpa, and especially looked forward to

breakfast when Grandma would make these delicious pancakes.She would fry a little batter on the side and would use them to

make smiley faces on the pancakes.

Elsa Crispen & Family


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Poppy Seed Chicken

Submitted By: Caroline M. Jones, daughter of MargaretMartin, Resident at Country Cottage - Montgomery


Ingredients:

5 chicken breastsonioncelery2 cans cream of chicken soup8 oz. sour cream c. chicken stock1 package Ritz crackers

2 tsp. poppy seed c. butter

Directions:

Cook chicken with onion and celery and cut up. Putchicken in bottom of 9x12 dish. Mix chicken soup, sourcream, and chicken stock and pour over chicken. Crush

Ritz crackers, adding poppy seed. Shake to mix and puton top of chicken mixture. Melt butter and pour overcrackers. Bake for 20 - 30 minutes.


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Stuffed Cabbage

Submitted By: Carol Weber, daughter of Mae Goodwin,Resident at Country Cottages - Hoover


Ingredients:

1 medium head of cabbage1 c. chopped onion2 lbs. mixed ground beef and pork (uncooked)1 c. uncooked rice1 egg1 large can tomato juice

Directions:Blanch the cabbage until the leaves separate. Slice someof the heavy vein away to make it even with the leaf. Mixtogether browned onion, uncooked meat, uncooked rice,and egg. Add salt and pepper to taste. Stuff the cabbage

leaves and close withtoothpick or wrap edges

inside. Place in large souppot, pour over tomato juiceand some leftover choppedcabbage leaves. Cover andsimmer until the meat andrice are cooked, about 2hours. The stuffed cabbage

improves after beingrefrigerated overnight andreheated the next day.Mae Goodwin


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My mom would make very large pots of this during the fall and

winter months. She would then share these meals with everyone.

I would come home from work and find that she had placed acontainer in my refrigerater. I would always say to her, It is

like having money in the bank. A great meal on a busy day!

Thanks mom!

Pams Pizza CasseroleSubmitted By: Patricia K. Hickman, sister of Pamela LeeKeeling, Resident at Country Cottage - Lawrenceburg


Ingredients:1 package spaghetti1 jar spaghetti sauce8 oz. mild cheddar cheese8 oz. mozarella cheese1 package pepperoni1 lb. hamburger or ground turkey

Directions:

Grease 8x11 casserole dish. Cook spaghetti and layer indish. Brown hamburger, drain, and mix with sauce. Pourover spaghetti. Layer cheeses, add pepperoni on top. Cookapproximately 35 minutes until brown.


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Stromboli

Submitted By: Sheena McCormick, Homemaker atCountry Cottage - Russellville


Ingredients:

1 lb. bread dough (let rise)4 oz. mozzarella cheese4 oz. provolone cheese4 oz. ham4 oz. hard salami tsp. basil tsp. oregano

melted butter

Directions:

Spread dough out on 9x13 cookie sheet. Layer cheesedown middle, sprinkle with spices. Layer meats. Fold andseal all edges well. Brush both sides with melted butter.Bake until done.


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Chicken Pie

Submitted By: Jean McCraney, niece of Willis Rabon,Resident of Country Cottage - Decatur


Ingredients:

4 or 5 pieces chicken1 package yellow (saffron)rice mix

4 diced potatoes1 can Veg-All1 can cream of chicken soup stick margarine

Directions:

Cook rice according to package directions. Boil chicken inlarge boiler or pressure cooker in enough water to coverchicken, until done. Let cool. Take chicken out and tearapart, keep broth. Use broth to cook potatoes. Add Veg-All to potatoes and broth. Add rice, chicken pieces and

margarine. Stir until well blended, then add soup, and saltand pepper to taste. This is great served with hot biscuits!The longer it sits, the better the taste.

Evie & Willis Rabon


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Barbeque Sauce


Ingredients:

2 c. tomato ketchup1 c. vinegar

4 Tbsp. Worcestershire sauce1 Tbsp. Tabasco sauce1 tsp. salt3 tsp. prepared mustarddash red pepperjuice of 1 lemon

Directions:Melt butter, add vinegar then other ingredients. Bringto a boil. Let simmer for a few minutes. Serve sauce overmashed potatoes or boiled chicken pieces (place boiledchicken in baking dish, cover with sauce and bake a fewminutes.)


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BBQ Short Ribs

Submitted By: Rhonda Mills, Homemaker at CountryCottage - Russellville

Ingredients:

3 lbs. beef short ribs1 c. water

c. cooking wine1 Tbsp. Worcestershire saucesalt & pepper to taste c. barbeque sauce

Directions:

Place short ribs in a slow cooker. Pour in water and

cooking wine. Sprinkle with Worcestershire sauce, salt,and pepper. Pour barbeque sauce over ribs. Cover and cookon low for 8 hours.


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BBQ White Sauce


Ingredients:

1 small can Pet milk1 stick margarine or butter

1 Tbsp. lemon juice1 tsp. salt1 tsp. black pepper4 tsp. sugar1 c. mayonnaise

Directions:

Melt butter, sugar, milk, salt, and pepper over low heat.When cooled, stir in lemon, vinegar, and mayonnaise.Yum!


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Briannas Chicken Rotel

Submitted By: Brianna McLauren, granddaughter ofMarie Anderson, Resident at Country Cottage - Corinth


Ingredients:

4 large chickenbreasts1 lb. Velveeta,

cut into chunks1 can Rotel tomatoes

and green chilies1 large bell pepper,

chopped1 onion, chopped7oz. package

thin spaghetti1 small can mushrooms, drained stick butter2 Tbsp. Worcestershire sauce

salt & pepper

Directions:

Boil chicken in enough water to make 1 quarts of broth.Debone and cut into pieces. Saut bell pepper and onionin butter. Cook and drain spaghetti. Put in bowl and addchicken, cheese, tomatoes, bell pepper, onion, salt, pepper,

and mushrooms. Pour into greased casserole dish. Bake for30 minutes.

Marie Anderson & Family


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Enchilada Casserole

Submitted By: Laura Nelson & Mildred Noman, Friendsof Mary Hamm, Resident at Country Cottage - Corinth

Ingredients:

1 lb. ground beef1 small onion, chopped

green chilies1 can cream of mushroomsoup

longhorn or cheddarcheese

tomato sauce (if desired)tortillas

Directions:

Brown ground beef in skillet with onion. Remove fromheat. Add green chilies and mushroom soup. Add tomatosauce if desired. Put thin layer in bottom of casseroledish. Tear tortillas into small pieces and make a layer incasserole. Cover with ground beef mixture. Follow with

a layer of grated cheese. Repeat all 3 layers. Bake in ovenuntil cheese is melted and bubbly. Serves 6.

Laura Pratt Nelson, Friend

of Mary Hamm, Resident at

Country Cottage - Corinth


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Mexican Chicken

Submitted By: Mary Hamm, Resident at Country Cottage -Corinth


Ingredients:

4 chicken breasts1 lb. cheddar cheese1 package tortilla shells1 can cream of mushroom soup1 can Rotel tomatoes with chilies

Directions:

Boil chicken, debone, and chop. Oil a 9x13 casserole dishand line with tortilla shells. Blend soups and Rotel. Pourhalf over shells. Spread half of chicken; spread half ofcheese. Repeat. Bake for about 30 minutes.

Mary Hamm & Family


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100

Chicken Casserole

Submitted By: Joy Morgan, Homemaker at CountryCottage - Russellville


Ingredients:

1 whole chicken, cut up1 c. rice1 can cream of chicken soup1 can cream of mushroom soup1 can cream of onion soup2 cans water

Directions:Combine all ingredients. Bake for 1 hour.


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Seasoned Holiday Ham



Ingredients:

14 - 16 lb. bone - in, fully cooked hambrown sugar1 tsp. ground cloves1 tsp. ground cinnamonwhole cloves15 oz. can pineapple slices, drained (keep juice)1 small jar maraschino cherries, drained (keep juice)

peeled orange slices

Directions:

Wash ham in water and place in brown paper bag (nota brown-in-bag.) Place in large roaster with lid. Bakefor about 2 hours. Remove pan from oven and tear awaybrown bag and throw it out. Trim excess fat off ham if

necessary. Score top in diamond pattern. Rub a generousamount of brown sugar over ham. Place whole cloves inscores. Sprinkle ground cloves and cinnamon over ham.Return to oven uncovered and bake about 35 minutes.Remove from oven. Arrange pineapple slices over top ofham and place a cherry in the center of each ring. Sprinklepineapple and cherry juices over ham. Return to oven

covered and bake 45 minutes or until meat thermometerreads 135 - 140. If necessary, remove lid and broil 5minutes more to brown. Garnish with orange slices.


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102

Cathlene Hills Chicken Pie



Ingredients:

6 Tbsp. butter6 Tbsp. flour tsp. salt tsp. pepper1 c. chicken broth

3 c. milk2 c. cooked chicken, diced

desired cooked vegetables (optional)pastry

Directions:

Melt butter and blend in flour, salt, and pepper. Cookover low heat, stirring until smooth and bubbly. Removefrom heat and add chicken broth and milk. Bring to a boil,

stirring constantly. Boil 1 minute. Stir in cooked chickenand vegetables if desired (ie: peas, carrots, potatoes.) Pourinto baking dish and top with pastry. Bake 5 - 10 minutesuntil browned.


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Nancys Meatloaf

Submitted By: Mandy Hooper, Homemaker at CountryCottage - Russellville


Ingredients:

1 lbs. ground chuck (less grease than beef)1 medium onion, chopped (optional)1 egg1 tsp. salt1 c. bread crumbs c. ketchup tsp. pepper

1 c. tomato juice

Ketchup Topping:

c. ketchup2 tsp. prepared mustard3 Tbsp. brown sugar tsp. chili powder

Directions:

Combine ingredients and mix well. Pack in lightly greased9x5x3 pan. Spoon ketchup topping over mixture. Bake 1hours or until done.


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104

Country Fried Chicken

Submitted By: Elnor Choate, Resident at CountryCottage - Corinth


Ingredients:

1 fryer, cut upsaltpepperflour

Directions:

Soak cut up chicken in salt water for 30 minutes. Drain

chicken. Add salt and pepper, then roll in flour. Brown inhot oil on skillet. Put in preheated oven and turn oven off.Let chicken stay in oven for 35 - 40 minutes.

Elnor & Lewis Choate


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105

Country Chicken & Dressing

Submitted By: Elnor Choate, Resident at CountryCottage - Corinth


Ingredients:

1 fryer, cooked and deboned3 boxes corn bread, cooked by directions on box3 cans cream of chicken soupchicken brothbutter1 onion, chopped2 Tbsp. sage

Directions:

In a large bowl, mix corn bread, chicken, onion, sage, andcream of chicken soup. Add enough chicken broth to mixup (about 2 c.) Dot with butter. Bake until brown (do notbrown too much or it will be dry.) Let sit for 10 minutesbefore serving.


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106

Sausage Rolls

Submitted By: Connie Bradburn, daughter-in-lawof Vesta Bradburn, Resident at Country Cottage -Lawrenceburg


Ingredients:2 c. self-rising flour2 Tbsp. cornmeal3 Tbsp. sugar c. salad oil c. milk1 lb. sausage

1 c. grated cheddar cheese

Directions:

Mix together flour, cornmeal, sugar, oil, and milk tomake dough, and knead very little. Divide dough into

2 parts and roll to 8 thick. Add lb. sausage at roomtemperature and c. grated cheese to each half of dough.

Roll up like a jelly roll and slice. Place on a cookie sheetand bake 15 - 20 minutes.

My mother-in-law, Mrs. Vesta Bradburn, really enjoyed going to

gospel singings. After the singings, they would have snacks, and

upon request she would carry this recipe of sausage rolls. She

shared this recipe with me and I have used it many times.


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Cakes&Pies

Columbia Cottage - Mountain Brook


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108

Applesauce Refrigerator Cake

Submitted By: Joe Patterson, son of Jane Patterson,Resident at Columbia Cottage - Florence

Ingredients:

15 oz. can sweetened condensed milk c. plus 2 Tbsp. lemon juice

2 egg whites2 c. applesauce/3 lb. vanilla wafers

Directions:

Stir together condensed milk and c. lemon juice untilmixture thickens. Beat egg whites until stiff but not dry

and fold into milk mixture. Add remaining lemon juiceto applesauce. Line an 8x8 pan with waxed paper. Placelayer of wafers on bottom of pan. Cover with half themilk, then half the applesauce. Repeat. Top with layerof wafers. Chill in refrigerator 12 hours or longer. Justbefore serving, turn out on plate and remove waxed paper.Cut into 2x4" pieces. Garnish with whipped cream and

stemmed cherries.


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Woodford Pudding Cake

Submitted By: Judy Fulford, daughter of AgnesRichardson, Resident at Columbia Cottage - Florence


Ingredients:

c. butter1 c. sugar1 tsp. cinnamon tsp. nutmeg c. buttermilk1 c. flour1 c. blackberry jam

1 tsp. soda3 slightly beaten eggs

Sauce:

1 can eagle brand milk c. sugar1 stick margarine

1 tsp. vanilla

Directions:

Cream butter and sugar until light, add the slightly beateneggs. Dissolve soda in buttermilk. Add flour and spice thathave been sifted together. Stir in jam. Spoon mixture into agreased and floured 9x13 or 8x8 pan. Bake for 40 minutes.

For sauce, mix ingredients together. Put on low heat andbring to a boil. Pour over pudding cake.


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110

Apple Pudding Cake with Cinnamon

Butter SauceSubmitted By: Selena Jackson, LPN, Managing Directorat Columbia Cottage - Florence and Country Cottage -Decatur



1 c. packed brown sugar c. butter or margarine,

softened1 egg1 c. flour

1 tsp. ground cinnamon tsp. ground nutmeg2 c. cooking apples

(about 3), chopped

Ingredients for Sauce:

/3 c. butter/3 c. granulated sugar/3 c. half and half tsp. ground cinnamon

Directions:

Grease bottom and sides of 8x8 pan. In large bowl, mixbrown sugar and butter with spoon until light and fluffy.Beat in egg. Stir in flour, cinnamon, and nutmeg. Stir inapples. Spread batter in pan. Bake 25 - 35 minutes or untiltoothpick inserted in center comes out clean.

Selena Jackson & Family


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Meanwhile, in a 1 qt. saucepan, heat sauce ingredients overmedium heat, stirring frequently, until butter is melted and

sauce is hot. Serve warm sauce over warm cake.

This cake is out of this world - my husband's favorite! It also

smells wonderful while its baking. Simple and yummy.

Easy Chocolate PieSubmitted By: Deborah Norton, niece of Eunice Hipp,Resident at Columbia Cottage - Florence

Ingredients:

prepared graham cracker crust

1 c. sour cream1 c. milk1 large package instant chocolate pudding/pie filling12 oz. container of Cool Whip

Directions:

In mixing bowl, beat sour cream and milk until smooth.

Gradually add pudding mix until thouroughly combinedand slightly thickened. Fold in 1 c. of Cool Whip andpour into shell. Top with remaining Cool Whip and chillfor 2 - 3 hours. If desired, sprinkle with chocolate curls.Serves 6.


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Louises Little Fellow Lemon Pies

Submitted By: Jane Durbin, daughter of CharlesClemmons, Resident at Country Cottage - Decatur



c. butter2 c. sugar4 eggs1 Tbsp. flour/3 c. lemon juicepastry

Directions:Cream butter and sugar together until fluffy. Add eggs,one at a time, beating well after each addition. Add flourand mix well. Stir in the lemon juice.

Fill pastry - lined muffin pans /3 full. Bake for 30 minutesor until golden brown. Makes 4 dozen small pies.

Hint: Small muffin tins work well for this too.

This was an easy but delicious treat at our house for years!


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113

Shoe Fly Pie

Submitted By: Dawn Pumpelly, Co-Owner, CottageSenior Living.


Filling:

c. boiling water tsp. baking soda c. mollases

Crumbs:

2 c. sifted flour1 c. packed light -

brown sugar c. butter/8 tsp. salt

Directions:

Make pastry shell for an 8 pie pan. Pour boiling water

over soda in a bowl and stir in mollases. Pour filling intopie shell (it will be full.) Mix ingredients for crumbs andsprinkle thickly on top of pie. Bake for 30 - 40 minutesuntil nicely browned.

Shoe Fly Pie is one of my grandmother, Ruth Whites

recipes and has always been one of my favorites. Ruth was

Pennsylvania Dutch and so is this recipe. She made it for meas a child, and I would eat it for breakfast, lunch and dessert...

always with a big glass of milk!

Dawn Pumpelly and Her Grandmother,

Ruth White


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114

Chocolate Pecan Pie

Submitted By: Dorothy Cooper, Resident at ColumbiaCottage - Florence



9 oz. deep-dish, unbaked pie shell2 eggs1 c. sugar c. plain flour1 stick Oleo, melted1 tsp. vanilla1 c. chopped pecans

6 oz. chocolate morsels

Directions:

Beat eggs slightly. Blend in sugar, flour, Oleo, and vanilla.Beat all together and stir in pecans and chocolate chips.Pour in pie shell and bake for 50 minutes.


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115

Pink Lemonade Pie

Submitted By: Ollie Mae Scarborough, Resident ofColumbia Cottage - Florence


1 graham cracker pie shell1 can pink lemonade

1 can condensed milk1 tub Cool Whip

Directions:

Mix all ingredients together and put in pie shell.

I loved to prepare this quick and easy pie for my family!

Ollie Mae Scarborough & Family


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116

Pia Colada Pie



4 oz. cream cheese, softened1 can sweetened condensed milk

c. pineapple juice3 c. whipped topping, divided c. crushed pineapple1 c. coconut, shredded1 large graham cracker crust

Directions:Mix softened cream cheese, sweetened milk and pineapplejuice until smooth. Fold in 1 c. whipped topping. Thenfold in crushed pineapple and coconut. Spoon into piecrust and freeze until almost firm. Spoon rest of whippedtopping over pie and return to freezer until ready to serve.Let thaw 15 - 20 minutes before serving.

This is a favorite summertime dessert that is cool and light. It

can be made ahead of time and frozen, then just thaw and serve.


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117

Chocolate Pie

Submitted By: Anne Jaynes, daughter of Louise Parker,Resident at Columbia Cottage - Florence


Ingredients:

/3

c. flour1 c. sugar3 Tbsp. cocoa2 c. scalded milk3 eggs yolks (keep whites formeringue)9 pie crust, baked

For Meringue:

3 egg whites6 Tbsp. sugar1 tsp. vanilla flavoring

Directions:

Combine all the dry ingredients. Add scalded milk, cocoaand beaten egg yolks. Cook in double boiler until thick.Cool and add vanilla flavoring. Pour into pie crust.

Beat egg whites until stiff. Add sugar and vanillaflavoring. Beat until meringue stands in peaks. Spread onpie and bake until lightly brown.

My mother's homemade chocolate pie was always a family

favorite. All generations of her family loved to join together and

enjoy one of her wonderful pies.

Louise Parker


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118

Pound Cake

Submitted By: Pauline Presley, Resident of ColumbiaCottage - Mountain Brook


Ingredients:

1 c. butter6 eggs3 c. sugar1 c. whipping cream (do not whip)1 tsp. vanilla3 c. flour

Directions:Cream butter, add sugar slowly until light. Add eggs, oneat a time. Add alternately whipping cream and flour. Bakefor 1 hour and 45 minutes.


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J. W.s Lemon Pie

Submitted By: J. W. Davis, Resident at Columbia Cottage -Florence



14 oz. unsweetened condensed milk2 eggs yolks c. lemon juice3 Tbsp. cornstarch1 graham cracker pie crustwhipped cream

Directions:Mix all ingredients together (except crust and whippedcream) with whisk until well blended. Pour into pie crust,cook for 7 minutes. Let stand on stove or counter 20minutes. Refrigerate for 1 hour. Cover with whipped creamand serve.

P.S. - Be ready to make another one!


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120

Mocha Angel Birthday Cake

Submitted By: Jan Biasini, daughter of Virginia Walden,Resident at Columbia Cottage - Mountain Brook

Ingredients:

1 box Duncan Hines angel food cake mix4 Heath bars

1 tiny can Hersheys chocolate sauce1 pt. whipping cream, whipped1 Tbsp. instant coffee

Directions:

Make cake as directed, but addfinely ground instant coffee to

the dry ingredients. After cakeis cool, split crosswise so youhave 2 cakes. Mix chocolatesauce with whipped cream.Pound Heath bars into smallbits and mix half into whippedcream mixture. Frost each

cake and top with remainingcrushed Heath bars.

When were very young, my mother made birthday cakes for me

and my four brothers in shapes - a piano, a race car, Barbie, etc.

However, as we got past that stage, she started to make this cake

for all of our birthdays, and continued after we were grown.

We all loved it and she would tell herself that it was low caloriebecause it was angel food! It was always a big hit.

Virginia Walden


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Bills Favorite Lemon Pie

Submitted By: Bill Scott, son of Florence Milam,Resident at Country Cottage - Corinth


c. plus 2 Tbsp. pastry flour, sifted1 c. plus 6 Tbsp. sugar

tsp. salt3 eggs, separated2 c. whole milkjuice of 2 lemonsrind of 1 lemon, finely grated1 previously baked pastry shell

Directions:Combine flour, 1 c. sugar, and salt in upper part of adouble boiler. Beat egg yolks until light, add milk, andblend with dry ingredients. Place over hot water and cook,stirring constantly with a wooden spoon for 10 minutes.Remove from heat and add lemon juice and rind. Whencool, turn into pastry shell. Top with meringue made by

beating egg white until stiff with remaining sugar. Placein cool oven and bake at 325 to set and delicately colormeringue, about 15 minutes. This can be cooked on lowheat in a black skillet, saving time and trouble.

If some ingedients were not on hand, Florence would often

substitute ingredients and adjust quantities of other ingredients

so the pie would taste the same. Then she would get Bill to eatsome pie and try to guess what changes she had made.


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Chocolate Fudge Pie

Submitted By: Agnes Richardson, Resident at ColumbiaCottage - Florence


c. butter or margarine1 c. sugar

2 eggs c. all-purpose flour1 oz. square unsweetened chocolate1 tsp. vanilla extract c. pecans or walnuts

Directions:

Put butter in glass or microwave safe mixing bowl.Microwave for 30 seconds, or until melted. Add sugar tomelted butter and beat well. Beat in eggs, then stir in flour.Put chocolate in glass or microwave safe bowl. Microwavefor 2 minutes, or until chocolate is melted. Stir meltedchocolate into the sugar mixture. Stir in vanilla andpecans. Pour mixture into a 9 pie plate. Microwave for 6

minutes. Slice and serve topped with whipped topping orvanilla cream, if desired.

Ms. Richarson said her family loves to end their meals with a

big piece of Chocolate Fudge Pie!


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Good Ol Chocolate Pie

Submitted By: Christine Chappell, Resident at ColumbiaCottage - Florence

Ingredients:

3 Tbsp. unsweetened cocoa/3 c. flour

1 c. sugar3 egg yolks1 c. water, divided/3 c. milk2 Tbsp. butter or margarine1 tsp. vanilla9 baked pie crust or store - bought crumb crust

Directions:

Mix cocoa and flour in top of a double boiler over hotwater and whisk in about half of the water, just enoughto make a smooth paste. Blend in the sugar and beaten eggyolks, and add remaining water and milk. Cook over lowuntil the mixture is thick. Add butter and vanilla. Pour

into baked pie crust. Top with whipped cream or whippedtopping, or use the egg whites to make a meringue. Chillthoroughly.

My family always loved to eat Chocolate Pie, it is my family's

favorite.


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Hickory Nut Cake

Submitted By: Martha Sibley, daughter of Kitty Hardin,Resident at Country Cottage - Russellville


Ingredients For Cake:

2 eggs1 c. sugar/3 c. Crisco, solid2 c. plain flour1 tsp. baking powder1 tsp. baking soda1 c. sour milk

1 c. chopped hickory nuts(can use waln

cottage christmas cookbook

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