Download - Southern Sisters
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Southern Sisters..
Recipes from the kitchens of Jackie and Mary Reynolds.
Compiled by Mary Reynolds Keith and Ruth Moore Hartsook
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Rolling Green Lake
Portion of acrylic painting of our backyard on Middleton Court.
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RememberJACKIE
Pencilsketch of
Jackie andruthshe willalways beremembered,and alwaysbe missed.
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Breads, Appetizers, Sauces, Condiments, Salads & Soups page 1
2. White Sauce/Cheddar Cheese Sauce3. Sawmill Gravy
Spread for Ham Rolls
4. Spoon BreadApple Butter
5. Southern Gal Biscuits6. Hardees Biscuits7. Pumpkin Nut Bread8. Overnight Potato Rolls
Hoe Cake
9. Layered Crabmeat SpreadCrab Stuffed Mushrooms
Party Please Hot Italian Sausage
10.Cocktail Meatballs
11.Broccoli Cheese SquaresCheese Log
12.Crab PuffsShrimp Dip
13.Seafood Special14.Crabbies15.Stuffed Mushrooms Parmesan16.Clam Chowder17.Southern Railway Bean Soup18.Vegetarian Chowder
Broccoli Salad
19.Home Style Potato SaladBlender Salad Dressing
20.Creamy Frozen Salad21.Poppy Seed Dressing
Spinach Salad Dressing
Berrys House Dressing for Spinach Salad
22.Green Tomato Pickles23.Chow-Chow24.Teriyaki Marinade
White Wine Marinade
25.Marinade for Fish
Rosemary Garlic Mackerel26.Barbecue Sauce
Pig Slaw
27.Pimento Cheese28.Marys Lime Jello29.Marinated Spinach Salad
Apple Salad
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Vegetable & Side Dishes page 30
31.Baked Cheese Grits32.John Wayne Eggs
33.Corn Stuffed TomatoesPotato Casserole
34.Baked EggplantBroccoli Casserole
35.Broccoli Casserole36.Southern Corn Pudding
Potato Casserole
37.Spinach Artichoke SupremeBean and Corn Casserole
Freezing Corn
38.Squash Custard Casserole39.Sweet Potatoes in Orange Cups40.Spanish Rice
Grits Souffle
41.Squash with Tomato Sauce42.Scalloped Tomatoes
Corn Pudding
43.Eggplant SupremeZucchini Ziti
44.Creamy Onions45.Zucchini Pie46.Acorn Squash Bake
Butternut Casserole
47.Zippy Zucchini Bake48.Creole Eggplant49.Broccoli-Swiss Cheese Casserole50.Stuffed Baked Potatoes51.Zucchini with Mozzarella52.Spinach Pie Supreme53.Garlic Mashed Potatoes54.Spanakopita
Zimaropita
Greek Rice
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Main Dishes - page 55
56.Crab Quiche
57.Hot Dog Bar-B-Q58.Lasagna
Flank Steak
59.Shrimps Creole60.Barbecued Beef Brisket61.Sweet and Sour Chicken62.Leg of Lamb with Pineapple63.Beef Stroganoff
Easy Brisket
Oven Chicken
Oven Fried Chicken
64.Turkey SpaghettiHam and Turkey Pie
65.Curry and Wine Sauced ChickenLemon Garlic Chicken
66.Favorite ChickenChicken Spaghetti
67.Chicken Supreme68.Spicy Seafood Gumbo69.Chicken-Broccoli Casserole70.Crab Cakes71.Chinese Rice
72.Pasta Sauce Raphael73.Tuna Dinner Casserole74.Flank Steak with Wine Sauce
Chicken Cacciatore
75.Sweet and Sour Pork76.Sherry Glazed Ribs
Crock Pot Chicken Gumbo
77.Shrimp DelightAlfredo Fettucine
78.Southern Fried Chicken79.Jambalaya
80.Crab and Mushroom Casserole81.Jackies Meatloaf82.Crab Imperial
Sweet and Sour Meatballs
83.Sweet and Sour Brisket84.Beef Burgundy85.Chicken Chow-Mein Noodle Casserole
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86.London BroilShrimp Pilaf
87.Crockpot Chicken CacciatoreCrockpot White Chicken Chili with Hominy
Crockpot Beef Stroganoff
Crockpot Southwest Pot Roast
Desserts page 88
89. German Chocolate Cheesecake90. Justins Favorite Chocolate Mint Cookies91. Germans Sweet Chocolate Angel Pie
Mock Pecan Pie
92. Crunchy Coconut SquaresWhite Chocolate Apricot Brownies
93. Candy Crusted Mint Pie94. Blueberry Lemon Tea Bread95. Lemon Chess Pie
President Eisenhowers Pumpkin Pie
Fresh Raspberry Pie
96. Lemon Mousse Cake97. Key Lime Pie with Cooked Filling98. Lemon Sponge Custards99. Russ Favorite Oatmeal Cookies100. Spice Cake101. Strawberry Freeze
Fresh Strawberry Cake102. Strawberry Yum-Yum103. Carmel Nut Pound Cake104. Angel Cake105. Apple Brownies106. Cherry Junk107. Black Bottom Pie108. Layered Banana Pudding109. Marys Favorite Coconut Pie
Blackberry Cobbler
110. Mints
Apple Gingerbread111. Orange Blossoms112. Lemon Chiffon Pie113. Sally White Cake114. Holiday Many Ways Butter Cookies115. Blueberry Bars116. Moms Chocolate Pound Cake117. Golden Fruit Cake
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118. Apple Cranberry Casserole119. Marys Pound Cake120. Pecan Pie121. Brandy Glazed Mincemeat Mounds122. Sour Cream Coffee Cake
123. Cheese Cake Cookies124. Baked Rice Pudding125. Peanut Blossoms126. Lucky Stars127. Pumpkin Bars128. Candied Fruit Slices
Rum Cake
129. Carrot Zucchini Bars130. Chocolate Chip Pie
Single Pie Crust
131. Pumpkin Walnut Cheesecake
132. Oreo Cheesecake133. Amazing Coconut Pie134. Chocolate Buttersweets135. Chocolate Peanut Butter Foldovers136. Fudge Filled Butter Cookies137. Chocolate Press Cookies
Orange Balls
138. Peanut Butter Frosts139. Carrot Cake140. Pinwheel Cookies141. Peanut Butter Bon-Bons
142. Coconut Pound Cake143. Pecan Torte144. Old Fashioned Chocolate Cake
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Appetizers, Sauces, Condiments, Breads, Soups and Salads
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White Sauce
2 Tblsp. Oleo
2 Tblsp. Flour
tsp. Salt
dash pepper
dash paprika1 cup milk
In saucepan over low heat melt oleo. Stir in flour, salt, pepper, and paprika until smooth. Gradually add
milk. Cook, stirring constantly until thickened. Makes about 1 cup. Mom used this for many things,
including for breakfast with hard boiled eggs or chipped beef (S.O.S).
Cheddar Cheese Sauce
Reduce milk above to cup and add 2 ounces shredded cheddar cheese. Omit paprika and add 1/8 tsp.
Dry mustard.
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Sawmill Gravy
lb. Hot country sausage (such as Jimmy Dean)
3 Tblsp. All-purpose flour
1 cups milk
1/8 tsp. Each of salt and pepper
Brown and drain sausage, reserving 2 tablespoons drippings in the skillet. Blend in flour to make a roux.
Add milk and blend until smooth. Bring to a boil, reduce heat to medium and simmer 2 minutes, Serve
over hot open faced biscuits.
Spread for Ham Rolls
1 lb. Butter
2 2/3 Tblsp. Prepared mustard
4 Tblsp. Poppy seeds
2 2/3 Tblsp. Worcestershire sauce
1 grated onion
Combine and spread on small dinner rolls (such as Pepperidge Farm) along with thinly sliced ham.
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Spoon Bread
2 1/3 cups milk
2 eggs beaten
stick butter
cup meal
1 tsp. Salt
Bring 2 cups of milk to a boil. Mix meal with remaining milk. Add to boiling milk. , stirring until
thickened. Add butter and salt. When butter is melted add beaten eggs and mix until blended. Place in
well greased baking dish. Bake at 350 for 1 hour.
Apple Butter
4 pounds tart apples
3 cups sugar
1 tsp. Sugar
1 tsp. Cinnamon
2 Tblsp. Lemon peel
2 cups cider tsp. Salt
tsp. Cloves
2 Tblsp. Lemon juice
Wash apples. Cut up, do not peel. Combine apples and cider. Cook until soft. Press through strainer.
Should measure about 7 cups. Preheat oven to 300. Combine apples and other ingredients. Mix well and
divide into 2 baking dishes. Bake uncovered for 2 hours, stirring occasionally. Pour into sterilized jars
and cover with paraffin. Makes about 2 pints.
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Southern Gal Biscuits
2 cups sifted flour4 tsp. Baking powder tsp. Cream of tartar
tsp. Salt
2 Tblsp. Sugar cup shortening2/3 cup milk
1 egg unbeaten
sift flour, baking powder, cream or tartar, salt and sugar into bowl. Add shortening to flourmixture and blend together until cornmeal-like consistency. Pour milk into flour mixture slowly.Add the egg. Stir to a stiff dough. Knead five times. Roll to inch thickness. Cut with 1
cutter. Bake on an aluminum cookie sheet for 10-15 minutes at 450.
Tiny and Mr. Jack
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Hardees Biscuits
1 pkg. Dry yeast
cup warm water
2 cups buttermilk
1 tsp. Soda
1 tsp. Cream of tartar1 tsp. Baking powder
2 tsp. Sugar
1 cup oil
5 cups self rising flour
Mix yeast and warm water. Set aside. Mix buttermilk, soda, cream of tartar, sugar, baking powder, and oil
together. Add yeast mixture. Blend into flour. Chill in sealed bowl (keeps up to 10 days). Roll a little
thicker than usual. Brush with butter. Bake 425 - 450 until brown.
Miss Lila
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Pumpkin Nut Bread
1 cups flour
1 tsp. Soda
1 tsp. Salt
1 tsp. Cinnamon
tsp. NutmegSift above ingredients together.
1 cup pumpkin (canned or fresh)
1 cup sugar
cup buttermilk
1 egg
2 Tblsp. Soft butter
1 cup chopped pecans
Combine 2nd list and add dry ingredients. Mix well. Stir in nuts. Spread in greased loaf pan. Bake
approximately 1 hour at 350.
Mr. Jack and John Gaylord
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Overnight Potato Rolls
1 package dry yeast
1 tsp. Sugar
1 cup warm water
1 tsp. Salt
2/3 cup sugar2/3 cup vegetable shortening
1 cup mashed potatoes
2 eggs, lightly beaten
7 cups all purpose flour
In a large bowl dissolve yeast and 1 tsp. Sugar in warm water. Add salt, sugar, shortening, potatoes and
eggs - stirring until well blended. Add of the flour - stirring until smooth. Gradually add remaining
flour, stirring after each addition. Knead dough on a lightly floured surface for 3 - 5 minutes. Return
dough to large bowl - covering with loose wrap to allow for expansion. Refrigerate for 12 - 24 hours.
Punch dough down. Roll out dough on lightly floured surface to inch thickness. Cut out rolls and place
on baking sheet. Cover and let rise for 2 hours. Bake at 400 for 10 - 13 minutes or until light golden
brown.
Hoe Cake
1 cup cornmeal
2 cups water
tsp. Salt
1 tsp. Baking powder or baking soda
Mix and let stand for 10 minutes. Heat an iron skillet until hot and grease with oil. Spread batter in one
large cake, about inch thick. Cook slowly, turning when brown.
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Layered Crabmeat Spread
Layer 1
16 ounce softened cream cheese
2 Tblsp. Worcestershire sauce
1 small onion, grated
2 Tblsp. Lemon juice2 Tblsp. Mayonnaise
dash garlic powder
blend well and spread on shallow platter
Layer 2
bottle chili sauce (catsup type)
spread evenly over layer 1
Layer 3
1 (6 ounce) can flaked crabmeat - rinsed well
sprinkle evenly over top
Garnish with dried parsley flakes and green olives. Refrigerate overnight and serve with Ritz crackers.
Party Please Hot Italian Sausage
2 pounds hot Italian sausage, cut into pieces
1 large can tomatoes
1 large can green chilies
1 onion cut into rings
garlic salt
salt and pepper
Brown sausage. Season with garlic salt, salt and pepper. Pour over the tomatoes, chilies and onion rings.
Simmer 20 minutes. Serve hot with toothpicks.
Crab Stuffed Mushrooms
1 - 6 ounce can crabmeat
6 Tblsp. Margarine
tsp. Salt
tsp. Pepper
tsp. Dry mustard
dash powdered ginger
24 small mushroom caps
shredded cheese (sharp cheddar)
Drain and flake crabmeat. Mix with next 5 ingredients. Spoon 1 teaspoon crabmeat mixture into each
mushroom cap and sprinkle with cheese. Put on baking sheet and broil until cheese melts.
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Cocktail Meat Balls
1 pound ground beef
2 Tblsp. Bread crumbs
1 egg, slightly beaten
tsp. Salt
Mix and shape into balls.
1/3 cup finely chopped green peppers
1/3 cup finely chopped onions
2 Tblsp. Oleo
1 can tomato soup
2 Tblsp. Brown sugar
4 tsp. Worcestershire sauce
1 Tblsp. Mustard
1 Tblsp. Vinegar
Mix above to make sauce. Cook meatballs in shallow pan under broiler until brown. Pour off grease. Add
sauce and bake at 350 for 20 minutes. May substitute 1 pound frankfurters for meatballs.
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Broccoli Cheese Squares
3 Tblsp. Oleo softened
2 packages (10 ounce) frozen chopped broccoli (thawed and drained)
3 large eggs
1 cup milk
1 cup flour1 tsp. Baking powder
1 tsp. Salt
1 pound grated cheese
2 Tblsp. Chopped onions
Beat eggs with milk. Add all other ingredients. Place in 9 x 13 greased dish. Bake at 350 for 35minutes.
Cut into bars.
Cheese Log
Cream well with mixer:
3 ounce cream cheese, softened
2 cups grated sharp cheese
1 Tblsp. Lemon juice
tsp. Garlic powder
dash red pepper
cup grated nuts.
Shape into roll then roll in tsp. Chili powder and 1 Tblsp. Paprika.
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Crab Puffs
Combine
6 ounces crab meat
cup grated cheese
2 green onions chopped
1 tsp. Dry mustard1 tsp. Worcestershire sauce
Combine in pan
1 cup water
cup oleo
tsp. Salt
bring to boil. Add 1 cup flour. Stir until mixture leaves the side of the pan. Add 4 eggs one at a time,
beating with wooden spoon until smooth. Add crab mixture. Drop by tsp on ungreased pan. Bake at 400
for 15 minutes, reduce to 350 and bake an additional 10 minutes.
Shrimp Dip
Combine until smooth..
12 ounces cottage cheese
cup mayonnaise
2 Tblsp. Chili sauce
1 Tblsp. Lemon juice
Add4 ounces shrimp
2 Tblsp. Chopped onion
salt and pepper
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Seafood Special
6 slices bread
1 cup tuna fish
juice of 1 lemon
1 egg white
cup mayonnaiseMix tuna with mayonnaise. Fold in beaten egg white. Spread on bread. Broil until golden brown.
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Crabbies
cup butter
6 ounces cheese spread
tsp. garlic
1 Tblsp. Mayonnaise
2 ounces crabmeat12 English muffins
Soften butter and cheese spread. Combine all ingredients. Split English muffins and top with crab
mixture. Place in freezer until hardened. Just before serving time, place under broiler until the cheese is
bubbling. Cut into quarters and serve hot.
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Stuffed Mushrooms Parmesan
2 Tblsp. Butter
cup Onion chopped
2 ounces pepperoni chopped
cup green pepper chopped
1 clove minced garlic cup cracker crumbs
3 Tblsp. Parmesan cheese
tsp. Oregano
tsp. Basil
1/3 cup chicken stock
stems of mushrooms chopped fine
3 dozen large mushrooms
In a saucepan add butter, onion, green peppers and garlic. Saute until tender. Add pepperoni , mushroom
stems and chicken broth, simmer. Remove from heat and add remaining ingredients. Stiff mushroom caps.
Place stuffed caps in shallow pan with inch of water and heat in oven.
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Clam Chowder
1 cup diced onion
3 cups chicken stock
lb. Diced salt pork
3 Tblsp. Butter
1 lb. Diced potato1 bay leaf
3 dozen clams, shucked & juice
1 cup bottled clam juice
3 cups milk
1 cup cream
salt and pepper to taste
Add clams and milk and heat only.
Big Momma
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Southern Railway Bean Soup
1 pound navy beans
1 ham shank
1 (1-pound) can tomatoes
3 quarts water
cup chopped onion1 cup chopped celery
1 tsp. Marjoram (optional)
1 bay leaf
salt and pepper to taste
2 cups diced uncooked potatoes
cup mashed potatoes
Soak beans overnight in water to cover. Next day drain and put in deep soup kettle with all ingredients
except diced and mashed potatoes. Cover and simmer at least 2 hours, until beans are tender.
Remove ham and bay leaf; skim off fat on surface. Cut ham into small pieces and return to soup. Add
diced potatoes, cover and simmer about an hour longer; or until potatoes are well done. Blend in the
mashed potatoes into the soup by stirring small amount of soup into the potatoes, then a little more, etc.,then returning all to the pot (This prevents the soup from being watery.) Freezes well. Yield: 8 to 10
servings.
Variation: This recipe may be used with a large beef bone instead of ham.
Jules
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Broccoli Salad
2 bunches fresh broccoli
12 cherry tomatoes
1 pound fresh mushrooms
8 slices bacon, cooked and crumbled
Green Goddess and Italian salad dressingsWash broccoli. Remove stems and discard. Put flowerettes in bowl. Wash mushrooms, slice and add to
broccoli. Toss with bottle of Green Goddess and bottle Italian dressings. Refrigerate for about 6
hours, tossing. Add halved cherry tomatoes, put in individual salad plates and garnish with bacon crumbs.
Vegetarian Chowder
1 pound white beans (lima - small white, Navy or Great Northern)
cup margarine
1 tsp. Salt
3 cups milk
16 ounce can whole kernel corn
1 cup chopped onion
1 cups celery, chopped cup flour
1/8 tsp. Pepper
16 ounce can tomatoes
pound Monterey Jack or sharp cheddar
Rinse and soak beans. Drain. In a large kettle cook beans in 6 - 8 cups hot water with salt. Cook until
tender (approximately 1 hour for limas, 2 for others). Dont drain. Saute onion and celery briefly in
butter. Blend n flour, salt, pepper. Stir in milk and bring to a boil. Add to beans and their liquid along
with remaining ingredients. Heat all to boiling. For extra zip add a few drops of bottled hot sauce. 12
generous servings. Freezes well.
Party Time!
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Home Style Potato Salad
4 cups cooked, cubed and peeled potatoes (5 - 6 medium potatoes)
1 cup sliced celery
cup chopped onion
2 hard cooked eggs, chopped
cup pickle relish or chopped dill pickles (optional)
Mix with
1 cup mayonnaise
2 Tblsp. Vinegar
1 tsp. Salt
1 tsp. Sugar
pepper to taste ( to tsp.)
Yield: About 5 cups.
Blender Salad Dressing
cup sugar
2 Tblsp. Salt
1 Tblsp. White pepper
1 large onion
1 cup vegetable oil
1 cup vinegar
1 cup water
1 garlic (or garlic salt)
cup chopped celery
cup chopped green pepper
Put all ingredients in blender and mix well. Store in the refrigerator. Mix well before each use.
Yield: 4 cups.
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Creamy Frozen Salad
2 cups sour cream
2 Tblsp. Lemon juice
cup sugar
tsp. Salt
1 (9 oz.) can crushed pineapple cup cherries
cup pecans
1 banana, cut up
Blend cream. Lemon juice, sugar and salt. Stir in remaining ingredients and freeze. Note: other fruit may
be substituted for cherries and pecans.
Young Lawrence Houston Reynolds
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Poppy Seed Dressing
1 cup salad oil
cup sugar
cup white vinegar
1 tsp. Dry mustard
tsp. Saltgrated onion
1 tap. Poppy seed
tsp. Red food coloring (optional)
Mix sugar, mustard and vinegar in mixer. Add oil gradually, the slower the better, until mixture is very
thick. Add onion to taste and poppy seed. Stir in coloring. Keep refrigerated.
Spinach Salad Dressing
3 Tblsp. Wine vinegar
6 Tblsp. Salad oil
tsp. Salt
1/8 tsp. Pepper tsp. Dry mustard
1 clove garlic - cut into half
Mix together and let stand with garlic for 30 minutes. Remove garlic. Serve with spinach. Note: Good
mixture with spinach leaves is cauliflowerettes, avocado and red onion.
Berrys House Dressing for Spinach Salad
1 cup cider vinegar
tsp. Salt
tsp. Black pepper
tsp. Garlic powder
cup sugar
1 Tblsp. Dry mustard
1 quart peanut oil
Put half the vinegar and the dry ingredients into the work bowl or a food processor. Turn on machine and
mix well. Slowly add oil. When all the oil is added, add remaining vinegar. Yield: 1 - 1 quarts.
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Green Tomato Pickles
7 lbs. Green tomatoes5 lbs. Sugar2 vials Lillys lime4 pts. Vinegar1 tsp. Ground clove
1 tsp. Ground cinnamon1 tsp ginger1 tsp celery seeds
Slice tomatoes thin. Make 2 gallons limewater (1 gallon to a vial of lime). Pourover tomatoes and let stand for 24 hours.Drain. Let soak 4 hours in clear water.Drain again. Change bowls. Make syrupletting it come to a boil and pour overtomatoes. Let stand overnight. Nextmorning boil very slowly in syrup (10minutes). Makes 10 pints. When filling
jars run a spoon down the side of the jar.
To the right is Mary at the Alpha SigApache Ball with Lindsey Getzen in1949!
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Chow-Chow
6 cups ground onion
6 cups ground cabbage
6 cups green tomato
12 - 15 green peppers, ground
6 red peppers cup salt
Let soak overnight - rinse and drain.
Add to vegetables and let come to a simmer
Simmer about 3 minutes
6 cups sugar
4 cups cider vinegar
2 cups water
1 Tblsp. Celery seed
2 Tbslp. Mustard seeds
Place in scalded jars. Makes 8 - 9 pints.
Datridge & Houston Reynolds
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Teriyaki Marinade
4 Tblsp. Soy sauce
2 Tblsp. Honey
1 tsp. Ginger
2 Tblsp. Oil
1 Tblsp. Red wine1-2 cloves garlic
Combine all ingredients. Use for fish, chicken or beef.
White Wine Marinade
1 cup white wine
1 clove garlic
cup grated onion
tsp. rosemary
cup oil
2 Tblsp. Vinegar
tsp. pepper tsp. thyme
Combine all ingredients and use with chicken or pork.
Miss Lila with Jackie.
.
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Marinade for Fish
cup freshly squeezed lemon juice
2 Tblsp. Soy sauce
tsp. Garlic powder tsp. Pepper
tsp. Hot sauce
cup olive oil
Mix first five ingredients in blender. Gradually add olive oil. Marinate for 1 hour or longer in the
refrigerator. Grill.
Rosemary Garlic Mackerel
2 Tblsp. White wine vinegar
2 Tblsp. Lite soy sauce
3 cloves garlic - minced
Combine above and marinate fish for at least one hour.
4 (4 ounce) mackerel fillets
1 tsp. Dried rosemary
tsp. Cracked pepper
Drain fish from marinade. Broil 3 inches from heat for approximately 3 minutes. Turn. Sprinkle with
rosemary and pepper. Broil approximately 5 extra minutes or until fish flakes.
50Th Anniversary
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Barbecue Sauce
Ingredients For Approximately 6 Quarts For Approximately 1 Quart
Vinegar 2 qts. 2 cupsWorcestershire sauce 4 Tblsp. 1 Tblsp.
Tabasco 4 Tblsp. 1 Tblsp.Chili Powder 4 Tblsp. 1 Tblsp.Paprika 8 Tblsp. 2 Tblsp.Black Pepper 12 Tblsp. 3 Tblsp.Salt 12 Tblsp. 3 Tblsp.Catsup 3 small bottles to 1 small bottleMustard (dry) 3 tsp. tsp.Water (optional) 2 cups cup
Pig Slaw
2 Tblsp. Sugar12 ounces white vinegar
2 Tblsp. Water pound finely shredded green cabbage (about 1 medium head or 4 cups)
Place sugar, vinegar and water in plastic bowl and mix with wire whip until sugar is dissolved.Add shredded cabbage, mix well and cover. Refrigerate 2 hours before serving. Makes about 4
cups.To assemble:
to make the sandwich place a heaping cup of warm pig meat on bun. Place about 2tablespoons of pig slaw on meat and additional barbeque sauce on top.
Below is the beach cabin on Wrightsville Beach with Tiny, Partner, Mary and Jackie on theporch.
This picture was taken before the road to the beach!
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Pimento Cheese
pound cheddar cheese, cubed
1 jar (2 oz.) pimento, drained
1/8 tsp. Salt
1 tsp. Lemon juice
cup mayonnaise
Grind together cheese and pimento or blend in electric blender. Blend in remaining ingredients. Makes
about 1 cups or enough for 5 to 6 sandwiches.
Mary walks the beach.
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Marys Lime Jello
1 package lime jello
1 cup boiling water
Dissolve jello in water.
Add...
1 package Knox gelatin softened in c. waterAdd
1 sm. Package cream cheese (w/pineapple)
cup chopped celery
1 medium can crushed pineapple (not drained)
cup chopped pecans
Chill to set. You can add in cup whipped cream after the above starts to set, if desired.
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Marinated Spinach Salad
1 tblsp. Dijon mustard
3 tblsp. Red wine vinegar
tblsp. Dried tarragon
2 tblsp. Olive oil
8 oz. Fresh mushrooms, quartered2 slices red onion
16 cherry tomatoes, cut in half
4 cups fresh spinach
3 slices Swiss cheese, cut into thin strips
Pepper
Combine first 4 ingredients, wisk. Add all vegetables but spinach, marinate 15 minutes. Top with spinach
and toss. Sprinkle with cheese and pepper.
Apple Salad
3 red delicious apples, unpeeled, chopped
1 cup grated cheddar cheese
1 cup pineapple chunks, drain and reserve juice
1 cup pecans, chopped
Sauce:
cup sugar
2 tblsp. Flour
1 egg, beaten
Reserved (1 cup) pineapple juice
Mix sauce ingredients in small saucepan, cook over medium heat until thickened, stirring constantly. Cool.
Layer fruit, cheese and nuts in a bowl. Pour cooled sauce over layers and refrigerate.
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Vegetables and Side Dishes
Graduations..
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Baked Cheese Grits
3 cups hot cooked grits
1 Tblsp. Butter
4 eggs, beaten
1 cup shredded sharp cheddar
cup milk
Spray 2 quart casserole with vegetable coating spray. Pour grits into mixing bowl. Stir in butter until
melted. Mix eggs - cheese, milk. Beat this mixture into grits until well mixed. Bake approximately 45
min at 350. Serve immediately.
Mr. And Mrs. Burris Reynolds
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John Wayne Eggs
2 cans (4 ounce) green chilies, seeds removed and drained
12 ounces Monterey Jack cheese, grated
12 ounces cheddar cheese grated
Mix the above and turn into a 2 quart 12 x 8 x 2 greased dish.
Separate 4 eggs. Beat egg whites until stiff
Combine the following and fold into the beaten egg whites
4 egg yolks
2/3 cup evaporated milk
1 Tblsp. Flour
1 tsp. Salt
1/8 tsp. Pepper
Pour egg mixture over cheese and ooze through cheese with fork. Bake for 30 minutes at 325.
Top with sliced tomatoes and bake 30 more minutes.
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Corn Stuffed Tomatoes
6 tomatoes - scoop out centers, retain cup
Saute together
cup onion chopped
1 Tblsp. Oleo
Add to reserved tomato.1 7-ounce can corn
cup cheddar cheese grated
1 Tblsp. Basil
1 Tblsp. Parsley
tsp. Pepper
tsp. Salt
sauted onion
Fill tomato shells. Bake at 350 for 15 minutes.
Potato Casserole
8 large potatoes
2 Tblsp. Onion salt
1 pint sour cream4 Tblsp. Oleo
1 cup grated cheese
Cook potatoes and mash with onion salt and sour cream. Add oleo. Put in a 2 quart casserole dish.
Refrigerate overnight. Bake at 350 for 1 hour.
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Baked Eggplant
Mix
1 cup mayonnaise
cup milk
1 Tblsp. Lemon juice
tsp. Salt
Dip eggplant slices in the above, then in crushed cracker crumbs. Bake 25 - 30 minutes at 350.
Broccoli Casserole
cup onions fried in 4 Tblsp. Oleoadd 2 tsp. Flour and cup water.
Cook until thick.
Add 8 ounces Cheese Whiz. Add 2 packages chopped frozen broccoli, thawed and drained. Add 3 well
beaten eggs. Top with cracker crumbs and 2 Tblsp. Melted oleo. Bake at 350 for 30 -40 minutes.
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Broccoli Casserole
2 packages chopped broccoli
2 eggs beaten
1 cup mayonnaise
1 chopped medium onion
1 can mushroom soupsalt & pepper
cheese crackers
Mix all ingredients except broccoli and crackers. Place thawed undrained broccoli in greased casserole and
mix lightly with fork. Pour above mixture over broccoli and top with cheese crackers. Bake at 325 for 45
minutes.
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Potato Casserole
1 2lb. Pkg. Frozen hash brown potatoes, southern style
2 cups sour cream
2 cups grated cheddar cheese
1 can cream of mushroom soup
1 medium diced onionMix all together. Bake at 350 about 45 minutes. (Maybe a little bit longer if potatoes arent browned).
Southern Corn Pudding
1 can (1lb.) cream style corn
1 Tblsp. Sugar
1 tsp. Salt
3 Tblsp. Butter, melted
5 eggs, well beaten3 cups milk
1 Tblsp. Cornstarch
1 Tblsp. Cold water
Combine corn, sugar, salt, butter, eggs and milk. Dissolve cornstarch in cold water and stir into corn
mixture. Pour into greases, shallow 2 quart baking dish. Bake at 350 about 1 hour or until custard is firm.
6 - 8 servings.
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Spinach Artichoke Supreme
2 - 10 ounce packages frozen chopped spinach, cooked and drained
8 ounces cream cheese - softened
cup butter, melted
salt and pepper to taste
2 jars artichoke hearts1 cup seasoned croutons
2 Tblsp. Butter melted
In bowl mix spinach, cream cheese, cup butter, salt and pepper. Pour mixture into buttered 1 quart
casserole dish. Arrange artichoke hearts on top. Sprinkle with crumbs and spread over artichokes. Bake
at 350 for 20 - 30 minutes until bubbly. Six servings.
Bean and Corn Casserole
1 can white corn, drained
1 can French green beans, drained
1 cup chopped celery
cup sour cream
cup green pepper, chopped
cup chopped onion cup sharp cheese, grated
1 can cream of celery soup
salt and pepper to taste
Mix all together. Place in buttered casserole dish. Add topping of Ritz cracker crumbs that have been
stirred into 1 stick of margarine and melted in skillet. Add cup slivered almonds. Bake at 350 for 45
minutes. Serves 8.
Freezing Corn
15 cups corn
5 cups water
cup sugar
Mix together. Let stand 20 minutes. Freeze.
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Squash CustardCasserole
2 lbs squash (yellow)1 cup mayonnaise2 eggs - beaten1 small onion, chopped tsp. Thyme1 cup grated cheese(cheddar, Monterey Jack orcombination)
Slice squash and cook withonion in salted water.Combine mayonnaise,eggs, thyme and ofcheese. Add squash andmix well. Pour into buttereddish and sprinkle with
remaining cheese. Bake375 25-30 minutes.
Left is the home inPhoenix with Partner onthe front porch!
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Sweet Potatoes in Orange Cups
Pare and cook sweet potatoes until tender. Mash. To 2 cups solid potato add 2 Tablespoons butter and
cup milk. Beat until fluffy. Season with a pinch of salt and cup sugar. Have ready 6 orange cups from
which pulp has been removed and scraped clean. Fill with mixture. Place whole marshmallow on top of
each cup. Put into casserole and bake in hot oven 400 long enough to melt and brown marshmallow. This
casserole may be prepared ahead and placed in hot oven just before serving. A pretty garnish for a platterof roast beef, baked chicken or ham.
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Spanish Rice
1/3 cup rice
1 cup hot water
1 cup cheese
2 cups canned tomatoes
3 Tblsp. Chopped onions2 Tblsp. Butter
Mix and bake in an uncovered dish for 2 hours.
Mulberry Lane
Grits Souffle
Bring to boil
2 cups water
1 tsp. Salt
1/8 tsp. Garlic salt
dash hot pepper sauce
Add and cook for 5 minutes
cup grits
Cook separately until thick
4 egg yolks
2 cups grated cheese
1 cup milkMix grits and milk mixture. Fold in 4 beaten egg whites. Bake at 325 for 60 - 70 minutes.
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Squash with Tomato Sauce
1 spaghetti squash, cut in half, seeds removed and placed inside down in baking dish with about and inch
of water. Bake at 350 for about 40 minutes or until tender. While cooking, prepare sauce.
cup diced onion
cup sliced carrots1 clove garlic
1 Tblsp. oil
1 (28-ounce) can tomatoes
cup red wine
1 bay leaf
2 Tblsp. Parsley
1 tsp. Basil
1 bouillon cube
tsp. oregano
tsp. Thyme
2 cups sliced mushrooms
Saute garlic and onions in oil. Add remaining ingredients and simmer about 20 minutes. When squash isdone scrape out centers with fork and it will resemble spaghetti. Top with sauce.
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Scalloped Tomatoes
Brown
4 Tblsp. Oleo
1 cup bread crumbs
remove from pan and saute 1 small minced onion
Mix onion with2 cups canned tomatoes
4 Tblsp. Sugar
salt and pepper to taste
tsp. Sweet basil
Bake at 350 for 40 minutes.
Sprinkle with bread crumbs and cheddar cheese and bake an additional 10 to 15 minutes.
Corn PuddingBeat until smooth
3 eggs yolks
3 Tblsp. Sugar
2 Tblsp. Flour
tsp. Salt
dash pepper
Beat in 1 cup milk. Add 2 cups corn. Fold in 3 beaten egg whites. Pour in buttered dish and bake at
350 for 45 minutes.
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Eggplant Supreme
1 medium eggplant, peeled and cubed
cup sliced fresh mushrooms
2 Tblsp. Chopped onions
2 Tblsp. Chopped green peppers
2 Tblsp. Butter2 Tblsp. Flour
1 tsp. Salt
1/8 tsp. Pepper
cup half-and-half
3 Tblsp. Chopped pimento
2 slices bacon, cooked and crumbled
2 Tblsp. Buttered bread crumbs
1 Tblsp. Grated parmesan cheese.
Cook eggplant 10 minutes in a small amount of boiling water; drain well. Saute mushrooms, onion and
green pepper in large skillet until tender. Stir in four, salt and pepper. Add eggplant, half-and-half,
pimento and bacon. Stir well. Spoon mixture in a greases 1 quart baking dish. Top with bread crumbs
and parmesan cheese. Bake at 350 for 30 minutes.
Zucchini Ziti
cup chopped onions
cup oleo
Saute above and add cup chopped green pepper
3 cups peeled tomato chopped
1 tsp. Salt
tsp. Pepper
1 can mushrooms
Cover and cook for 30 - 45 minutes. Serve over cooked ziti.
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Creamy Onions
pound small white onions ( or 2 16-ounce cans)
2 Tblsp. Flour
2 Tblsp. Oleo
tsp . salt
1/8 tsp. Pepper1 cups half and half
2 medium carrots
Boil onions until soft. Melt oleo, stir in flour and rest of the ingredients, Stir and cook until thickened.
Stir in onions.
Tugo-War-Moore
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Zucchini Pie
3 cups grated unpeeled zucchini
1 cup Bisquick
cup parmesan cheese
cup chopped onion
2 tsp. parsley tsp. Salt tsp. Seasoned salt
tsp. Oregano
dash pepper
1 clove garlic
cup vegetable oil
4 eggs, slightly beaten
Combine all ingredients, grease pan, bake in 350 oven for 45 minutes or until done.
The Moores finally win something first and last time!
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Acorn Squash Bake
2 acorn squash ( about 1 pounds each)
salt to taste
cup maple flavored syrup
2 Tblsp. Oleo, melted
1/3 cup pecanscut squash into inch thick slices, remove seeds and membrane. Arrange in lightly greased 13 x 9 x 2
baking dish. Sprinkle with salt. Combine syrup and oleo and pour over squash. Sprinkle with pecans.
Bake at 350 for 35 - 40 minutes or until tender. Serves 6 - 8.
Butternut Casserole
3 cups cooked, mashed butternut squash
2 Tblsp. oleo, melted
1 Tblsp. Brown sugar
tsp. Salt
1 Tbslp. Oleo
6 cups peeled, chopped apple
cup sugar
1 cups cornflakes, coarsely crushed
cup chopped pecans
cup firmly packed brown sugar
2 Tblsp. Oleo, melted.
Combine first four ingredients, stirring well. Set aside. Melt 1 Tblsp. Oleo in skillet, add apples and
sugar. Cover and simmer 8 - 10 minutes. Drain off liquid. Stir apples into squash mixture. Spoon into
lightly greased 2 quart casserole dish. Combine remaining ingredients, stirring well and sprinkle over
squash. Bake at 350 for 20 minutes or until thoroughly heated.
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Zippy Zucchini Bake
4 pounds zucchini, cooked 2minutes and coarsely chopped
1 pound sausage
1 cup finely crushed saltines
1 cup parmesan cheese
4 eggs, beaten
tsp. Thyme
salt and pepper
2 cloves garlic
Cook sausage with onion and agrlic. Drain
Combine remaining ingredients and spoon into 3 quart casserole. Sprinkle with cup parmesan cheese.
Bake at 350 for 1 hour.
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Creole Eggplant
1 medium eggplant, peeled and cubed
1 medium green pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 (8 ounce) can tomato sauce tsp. Dillweed
tsp. Dried whole rosemary, crushed
tsp. Dried whole thyme
Combine all ingredients in a skillet. Cover and cook over low heat 15 to 20 minutes or until tender, stirring
occasionally. Yield: 6 servings.
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Broccoli-Swiss Cheese Casserole
1 (24 ounce) carton cottage cheese
3 eggs
cup plus 2 Tblsp. Oleo
1/3 cup flour
4 cups chopped cooked broccoli
2 cups shredded Swiss cheese1 (83/4 ounce) can whole kernel corn drained
cup chopped onion
tsp. Salt
tsp. Pepper
4 drops hot sauce
1/3 cup soft bread crumbs
cup cooked crumbled bacon
Combine cottage cheese, eggs, cup oleo and flour in blender and process until smooth. Set aside.
Combine next 7 ingredients, and stir in cottage cheese mixture. Pour into lightly greased 2 quart casserole.
Saute bread crumbs in remaining 2 Tbslp. Oleo, add bacon and sprinkle over top of casserole. Bake at 350
for 45 minutes. Yield: 6 - 8 servings.
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Stuffed Baked Potatoes
2 large baking potatoes
vegetable oil
4 slices bacon
cup chopped green onion
cup SOUR CREAM2 Tblsp. Grated parmesan cheese
tsp. Salt
tsp. White pepper
Wash potatoes and rub with oil. Bake at 400 for 1 hour or until done. Allow potatoes to cool to the touch.
Cut in half lengthwise and scoop out pulp, leaving shell intact. Mash pulp. Cook bacon crisp then
crumble, reserving 3 Tblsp. Drippings. Saute onions in drippings. Combine potato pulp, bacon, onions,
and next four ingredients. Stuff shells and sprinkle with paprika. Bake at 350 for 15 - 20 minutes.
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Zucchini with Mozzarella
2 Tblsp. Salad oil
1 medium onion, diced
1 medium pepper, diced
1 small clove garlic, minced
1 (16 ounce) can tomatoes4 medium zucchini cut into inch slices
tsp. Salt
tsp. Sugar
tsp. Oregano leaves
tsp. Basil
1 8 ounce package mozzarella, shredded
In a 10 inch skillet heat oil and cook onion. Green pepper, garlic until tender. Add tomatoes with their
liquid and the next five ingredients. Heat to boiling. Reduce heat and simmer about 15 minutes, stirring
occasionally. Sprinkle with cheese and simmer until cheese is melted.
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Spinach Pie Supreme
1 (10-ounce) package frozen chopped spinach
1 (3-ounce) package softened cream cheese
1 cup shredded cheddar cheese
5 eggs slightly beaten
tsp. Salt cup chopped green onion
2 Tblsp. Chopped parsley
1 unbaked pie crust
1 tomato thinly sliced
cup grated parmesan cheese
Cook spinach according to directions, drain well, set aside. Combine cream cheese, cheddar cheese, eggs,
salt onion and parsley. Beat lightly with a fork. Stir in spinach and pour into pastry shell. Arrange tomato
slices on top and sprinkle with parmesan cheese. Bake at 450 for 35 minutes or until set.
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Garlic Mashed Potatoes
1 pounds red-skinned potatoes, scrubbed, cut in cubes, skin on
6 tblsp. Butter
6 cloves garlic, roasted (15 minutes at 450)
cup heavy cream
Salt to taste
Cook potatoes and drain. Mash with remaining ingredients.
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Spanakopita
2 (10-ounce) package frozen chopped spinach
4 eggs slightly beaten
1 small carton cottage cheese
2 onions chopped fine4 tblsp. Butter melted
4 tblsp parmesan cheese
lb. Feta
Mix all of the above.
lb. Filo
Place 5 sheets filo on bottom of pan, butter between them. Be sure to have filo hang over edge of pan. Pour
spinach mixture over filo. Place 5 more sheets of filo, butter between them on top. Fold edges of bottom
layer of file over top to enclose filling. Freeze if desired (before baking). Bake at 350 until golden brown,
about 45 minutes.
Zimaropita
(Squash cornbread)
4 medium squash, grated
2 boxes Jiffy cornbread mix
4 eggs
1 cup milk
4 ounces feta, crumbled
8 ounces cottage cheese
1 teaspoon salt
1 stick butter, melted
Place grated squash in large bowl. Press to remove excess moisture. Add next 6 ingredients and mix. Pour
into 9x13 greased pan and spread to edges. Pour melted butter over top. Bake at 350 for 45 minutes or until
golden brown.
Greek Rice
1 cup rice
1 stick butter
2 cups chicken broth
Brown rice in melted butter. Add broth and bring to slow boil. Cover and cook until rice is tender ( about
30 minutes).
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Main Dishes
The Sophisticate.
The Carefree
and the gullible.
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Crab Quiche
1 cup swiss cheese
cup fresh crabmeat
onions
3 eggs
1 cup half & half tsp. Salt
tsp. Lemon rind
dry mustard
pepper
cup sliced almonds
Bake empty pastry shell at 400 for 3 minutes. Prick and bake 5 minutes longer. Cool.
Put cheese in pastry. Put crab on top, sprinkle with onions. Beat eggs, stir in remaining ingredients. Pour
into pastry shell . Bake 1 hour at 325.
Mary and Dudley Britt - 1949
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Hot Dog Bar-B-Q
cup chopped onion
1 Tblsp. Fat
1 14 oz. Bottle hot catsup
2 Tblsp. Pickled relish
1 Tblsp. Sugar1 Tblsp. Vinegar
tsp salt
dash pepper
1 lb. Frankfurters
toasted buns
Cook onion until tender in fat. Stir in catsup, pickle relish, sugar, vinegar and seasonings. Score franks,
add to sauce. Simmer until well heated.
Feed this to a half dozen kids or so. Mary did!
Lake Waccamaw.
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Lasagna
1 - 1 lbs. Ground beef
1 Tblsp. Salad oil
1 can tomatoes (lg. Size)
1 (8 oz.) can tomato sauce
2 envelopes spaghetti sauce mix2 cans (12 oz.) V-8 cocktail juice
1 lb. Lasagna noodles
1 pkg. (12 oz.) cottage cheese
1 pkg. (8 oz.) mozzarella cheese
2 oz. Grated Romano Cheese
Cook covered at 350 for 1 about 1 hour if noodles are uncooked - less time if precooked. Serves 12 or
more.
Flank Steak
1 beef flank steak ( 1 to lbs.)
1 small onion chopped2 Tblsp. Vinegar
cup water
2 Tblsp. Catsup
1 Tblsp. Brown sugar
2 Tblsp. Salad oil
1 tsp. Salt
tsp. hot pepper sauce
Marinade steak in mixture overnight or at least 6-8 hours before grilling.
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Shrimps Creole
Fresh shrimps, 1 pound
butter or margarine, 3 Tblsp.
Onion, chopped, cup
green pepper, chopped, 2/3 cup
parsley, minced, 2 Tblsp.Celery, chopped, cup
tomatoes, 1 can (1pound, 4 ounces)
tomato sauce, 1 can (8 ounces)
salt, tsp.
Red hot sauce, dash
bay leaves, 2
cooked rice, hot, 3 cups
Shell shrimps and remove dark vein along back. Rinse in cold water; drain well. (or you can use canned
or frozen de-veined shrimps.) Heat butter in saucepan or skillet; add onion and cook over low heat until
soft, about 5 minutes. Add green pepper, parsley, celery, tomatoes, tomato sauce, salt, red hot sauce and
bay leaves. Simmer, without cover, over moderate heat for 20 minutes, stirring frequently. Add shrimps,
cover and simmer 8 to 10 minutes longer, until shrimps are tender. Remove bay leaves and serve at onceon hot rice. Makes 4 servings.
Betty, Cat, Mary and Sarah Kay
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Barbecued Beef Brisket
1 4 lb. Beef brisket
Sauce:
1 chopped onion
1 clove garlic, minced
2 Tblsp. Oil1 Tblsp. Chili powder
1 cup catsup
cup vinegar
2 Tblsp. Worcestershire sauce
3 Tblsp. Brown sugar
1 Tblsp. Mustard
1 tsp. Cumin
Saute onion and garlic in oil until soft. Stir in chili powder and cook briefly. Add remaining ingredients.
Simmer uncovered for 20 minutes. Place foil over 13 x 9 x 2 baking pan. Place brisket in center of foil.
Spread BBQ sauce over meat. Fold ends of foil together and fold down over meat. Bake at 350 for about
3 hours or until tender. Slice meat. Skim fat off sauce and serve with meal. Can freeze.
Ft. Caswell - double dating
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Sweet and Sour Chicken
Cut up chicken (breasts)
cup crushed pineapple, including juice
1 cup brown sugar
cup catsup
cup vinegar with garlic2 green peppers, chopped
1 medium onion, chopped
3 stalks celery, chopped
Flour and brown chicken. Put in casserole dish. Cook onion, celery and green pepper until tender and
crisp. Add pineapple, catsup, sugar and vinegar. Pour over chicken, cover, cook 1 hour at 350.
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Leg of Lamb with Pineapple
Rub lamb with 2 tsp. Salt and pepper. Roast uncovered in 325 oven.
Sauce:
Drain 20 ounce can pineapple reserving syrup. Add water to syrup to equal 1 cup. Combine cup sugar,
1 Tblsp. Cornstarch and dash salt - add liquid and cook until thickened. Stir small amount of hot mixturein 1 slightly beaten egg yolk. Return to hot mixture - cook 1 minute. Stir in 2 Tblsp. Margarine, add
pineapple to sauce. Spoon enough on roast to glaze. Pass remaining sauce with lamb.
Russ - 10 months
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Beef Stroganoff
1 Tblsp. Chopped parsley
1 pound onions sliced very thin (3 large)
2 pounds top round steak - cut in narrow strips the size of a little finger
1 sticks butter
1 Tblsp. Dry mustard
1 tsp. Salt tsp. Pepper
1 Tblsp. Flour
1 cup sour cream
2 bay leaves
Saute 1 pound onions slowly in 8 Tblsp butter until golden brown or about 20 minutes. Remove into a
casserole. Saute round steak in 4 Tblsp butter just long enough to turn gray and give off juice. Strain off
this juice over onions. Stir dry mustard, salt and pepper and add sour cream. Mix well, place over low
heat, cover and simmer gently for 45 minutes stirring lightly occasionally . Bury in this 2 bay leaves and
add meat. Mix well - cook on low heat for 45 minutes. Remove, cool and refrigerate over night. Fifteen
minutes before serving simmer again over low heat. Sprinkle with 1 Tblsp flour. Stir well. Then add 1
scant cup sour cream- cooking until well mixed. Serve with noodles.
Easy Brisket
1 large brisket
1 package Lipton onion soup mix
1 bottle chili sauce
1 can beer
Place brisket in baking dish sprayed with Pam. Sprinkle with soup mix. Top with chili sauce and beer.
Cover tightly with foil. Bake slowly all day to 200.
Oven Chicken
1 cup raw rice
1 can mushroom soup
1 can celery soup
1 can chicken soup
1 cut up chicken
Put raw rice in casserole. Mix soups together, add to rice. Place cut up chicken on top. Cover. Bake at
275 for 2 hours.
Oven Fried Chicken
2 - 4 pounds chicken cut up
cup sour cream
1 Tblsp. Lemon juice
1 tsp. Worcestershire sauce
1 tsp. Celery salt
tsp. Paprika
1 cup seasoned crumbs (chips, corn flakes, bread crumbs)
2 cloves garlic (or garlic salt)
salt and pepper
Mix all dry ingredients. Mix wet ingredients. Roll chicken in crumbs after dipping in sour cream mixture.
Arrange skin side up in one layer. Bake uncovered about one hour at 350.
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Turkey Spaghetti
1 small onion chopped fine
1 clove garlic, crushed
2 Tblsp. Olive oil
1 (28-ounce) can tomatoes, cut up
1 cups water
1 tsp. Basil1 tsp. Salt
2 cups chopped cooked turkey
cup dry white wine
In saucepan saute onion and garlic in olive oil. Stir in tomatoes and water, then basil, salt, pepper, turkey
and wine. Simmer for 45 minutes. Serve on hot cooked spaghetti.
Ham Turkey Pie
Rice shell
2 cups cooked rice
2 beaten eggs
4 Tblsp. Melted oleo
1/8 tsp. Pepper
Mix and press into 9 inch pie pan.
Combine and cook until thick
4 Tblsp. Oleo
5 Tblsp. Flour
tsp. Pepper
2 cups chicken broth
Add1 cup diced ham
1 cup diced turkey
cup mushrooms
cup chopped onion
3 Tblsp. Parsley
Pour in rice shell
Bake at 350 for 40 minutes.
Curry and Wine Sauced Chicken
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cup dry white wine
1 tsp. Instant bouillon granules
1 clove garlic, minced
1 tsp. Curry powder
tsp. Seasoned salt
tsp. Pepper3 chicken breasts, split
1 tsp. Cornstarch
1 3-ounce can sliced mushrooms
In a 12 inch skillet, combine 1 cup water , wine and bouillon, garlic, curry, seasoned salt and pepper.
Bring to boil. Add chicken, reduce heat and cover. Simmer for 30 minutes or until tender. Remove chicken
to platter. Blend cornstarch and 2 Tblsp. Cold water. Slowly stir into pan juices. Cook and stir over low
heat until bubbly. Stir in mushrooms. Pour sauce over chicken.
Lenas Country Store & the Phoenix Post Office
Lemon Garlic Chicken
1 chicken cut up
salt and pepper to taste
Combine and use to baste chicken tsp. Garlic powder
cup oleo melted
1 6-ounce can lemonade
Cook on grill for 60 minutes, or bake in 350 oven.
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Favorite Chicken
4 boned chicken breasts
cup lemon juice and butter
2 tsp. Worcestershire
2 cups sour cream
2 tsp. Soy saucegarlic, pepper, paprika and salt to taste
Combine the above and put in glass dish with chicken, covering all chicken pieces well. Cover and
refrigerate over night. Before baking remove chicken and coat with crushed crumbs. Discard remaining
sour cream mixture. Bake for 45 minutes at 350. Remove and drizzle a little melted butter over and bake
an additional 15 minutes.
Chicken Spaghetti
1 large onion
1 bell pepper (optional)
2 cans tomatoes (1 large can, 1 1 pound can)
package spaghetti
1 bunch celerygarlic salt
1 can English peas, drained
4 cups broth
mushrooms
3 whole chicken breasts
Dice and saute onion in butter. Remove and saute celery and pepper. Add garlic salt and tomatoes.
Simmer 45 minutes. Boil chicken until tender. Chill and dice. Cook spaghetti in broth until tender. Add
peas, chicken and spaghetti to sauce. Add mushrooms. Sprinkle with parmesan cheese . Bake 20 minutes
at 350.
New Hope Baptist Church, Phoenix, NC
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Chicken Supreme
6 chicken breasts1 can mushroom soup1 small can mushrooms1 cup sour creamsalt and pepper
Sprinkle chicken with salt andpepper. Place skin side up incasserole and cover with mixture.Sprinkle with paprika. Bake 1 hour15 minutes at 350.
Mary enjoys the Spring FratDance with Carter Dawkins in1948.
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Spicy Seafood Gumbo
1 cup vegetable oil1 cup all-purpose flour
4 medium onions, chopped8 stalks celery, chopped
3 cloves garlic, minced4 (14 oz.) cans ready to serve chicken broth2 (28 oz.) cans whole tomatoes, undrained and chopped
2 (10 oz.) packages frozen sliced okra, thawed1 pound crab claws
cup Worcestershire sauce1 Tblsp. Hot sauce
5 bay leaves cup minced fresh parsley
2 tsp. Dried whole thyme2 tsp. Dried whole basil
2 tsp. Dried whole oregano2 tsp. Rubbed sage
2 lb. Unpeeled medium sized fresh shrimp
1 qt. Standard oysters, undrained1 lb. Fresh crabmeat, drained and flaked
1 lb. Fish fillets, cut into 1 inch cubeshot cooked rice
gumbo file (optional)
Combine oil and flour in a cast iron skillet; cook over medium heat 20 minutes, stirring constantly,until roux is the color of chocolate. Stir in onion, celery, and garlic; cook 10 minutes, stirring
often. Transfer mixture to a Dutch oven. Add chicken broth and next 12 ingredients, simmering 2hours, stirring occasionally. Peel and devein shrimp. Add shrimp, oysters, crabmeat and fish toDutch oven: simmer 10 to 15 minutes. Remove and discard bay leaves. Serve gumbo over hot
rice, and if desired, sprinkle with file. Yield: 7 quarts.50
thAnniversary Celebration.
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Chicken-Broccoli Casserole
3 chicken breast halves or the meat from one chicken
2 (10 oz.) pkgs. Broccoli
2 cans cream of chicken soup
1 cup mayonnaise
1 (1/2 pint) container of sour cream1 tsp. Curry powder
salt and pepper to taste
1 cup sharp cheese, grated
1 Tblsp. Lemon juice
grated parmesan cheese
paprika
Cook chicken and debone. Cut meat into chunks. Cook broccoli according to package instructions and
drain. Mix together soup, mayonnaise, sour cream, lemon juice, curry powder, salt and pepper. Put a layer
of chicken and a layer of broccoli in a greased 3 quart casserole. Add part of the soup mixture. Sprinkle
with sharp cheese and Parmesan. Add another layer of chicken and broccoli. Top with the rest of the
soup mixture. Sprinkle with the rest of the sharp cheese and parmesan cheese. Sprinkle with paprika.
Bake at 350 for 30 minutes or until bubbly. Makes about 8 - 10 servings.
Clarkton, NC
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Crab Cakes
1 pound crab meat
2 eggs
4 slices white bread cubed w/out crust
1 tblsp. mustard
1 tblsp. Mayonnaise1 tblsp. Worcestershire sauce
1 tsp. Old Bay
Mix all ingredients. Make into cakes. Place pat of butter on top of each cake. Place on baking sheet and
bake at 350 for 15-20 minutes.
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Chinese Rice
Brown 1 pound ground round steak in 2 Tblsp. Oleo. Add 3 chopped onions, 1 cup celery, 1 cup raw rice.
Put all in a well greased casserole. Add 1 can mushroom soup, 3 tablespoons soy sauce,. Add to 1 cup
sour cream, 1 can chicken broth, 1 large can sliced mushrooms. Bake slowly (1 to 2 hours) at 325
stirring frequently. Add 1 cup cashew nuts last hour. Add more liquid if needed. Serves 14.
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Pasta Sauce Raphael
2 jars (6 ounce) marinated artichoke hearts in oil
2 Tblsp. Olive oil
2 cups chopped onions (or less)
2 Tblsp. Minced garlic
tsp. Dried oregano tsp. Dried basil
1 Tblsp. Coarsely ground pepper
tsp. Salt
pinch of dried pepper flakes
1 can (28 ounces) plum tomatoes with juice
can freshly grated parmesan cheese
cup chopped parsley ( or 1 Tblsp. Dried)
Drain artichoke hearts, reserving the marinade. Heat olive oil in large saucepan. Add onions, garlic,
oregano, basil, pepper, salt, pepper flakes and reserved artichoke marinade. Saute over medium heat until
onion and garlic are soft and translucent. Add tomatoes and simmer for 30 minutes. Add artichoke hearts
and simmer 20 - 30 minutes. Add parmesan and parsley. Simmer another 5 minutes. Yield: 6 portions,
enough for 1 pound pasta.
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Tuna Dinner Casserole
1 pkg. (6 oz.) cheddar cheese flavored crackers
2 cans (6 - 7 oz. each) tuna, drained
1 cup shredded cheddar cheese
cup chopped onion
cup chopped green pepper2 Tblsp. Diced pimiento
2 cups milk
4 eggs, lightly beaten
tsp. Dry mustard
tsp. Tabasco pepper sauce
Line baking dish with crackers. Put remaining crackers in paper or plastic bag and crush. Flake tuna with
fork. Sprinkle evenly over crackers in baking dish. Sprinkle cheese, onion, green pepper and pimento
over tuna. Combine milk , eggs, dry mustard and Tabasco. Pour over ingredients in baking dish. Sprinkle
with reserved crumbs. Bake at 325 for 40 minutes. Let stand 5 minutes before serving.
Yield: 4 - 6 servings.
Mary and Pepper.
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Flank Steak with Wine Sauce
cup dry red wine
1 clolve garlic, crushed
1 tsp. Salt
1 tsp. Pepper
1 tsp. Dried dill1 flank steak
Combine ingredients and marinate meat for 1 - 2 hours. Remove meat, pat dry and broil or BBQ quickly to
desired doneness. Slice thinly on the diagonal. Add 1 Tblsp. Butter to sauce and heat and serve as sauce
for meat.
Chicken Cacciatore
2 pounds chicken, cut up
3 Tblsp. shortening
dash pepper
cup onions
cup celery
1 clove garlic
1 cup ketchup
1 cup water
2 Tblsp. Parsley
1 by leaf
tsp. Salt
2 Tblsp. Red wine
Saute onions and celery with garlic in shortening. Stir in ketchup and remaining ingredients. Add chicken
and simmer until chicken is done.
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Sweet and Sour Pork
1 can (20) ounce) pineapple chunks in juice
4 tsp. Cornstarch
cup water
cup brown sugar
1 tsp. Ginger cup soy sauce
3 Tblsp. Red wine vinegar
1 Tblsp. Sherry
3 Tblsp. Vegetable oil
1 pound pork loin cubes (2 cups)
3 cloves garlic
2 cups match stick carrot strips
1 green pepper cut into strips
4 cups hot cooked rice
Drain pineapple and reserve juice. Blend cornstarch and water, stir in pineapple juice, brown sugar,
ginger, soy sauce, vinegar and sherry. Boil until thick. Remove from heat. Stir fry pork for 10 minutes.
Add garlic, green pepper and carrots and stir fry 4 more minutes. Add pineapple and sweet and sour sauce.Simmer for 5 minutes. Serve over rice.
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Sherry Glazed Ribs
3 - 4 pounds country style ribs
cups honey
2 cups ketchup
- 1 cup chopped green pepper
1 cup sherry - 1 cup chopped onion
Mix ingredients. Brown ribs, pour off grease. Place in 13 x 9 pan and pour sauce over. Cover tightly with
foil. Cook at 275 for approximately 3 hours. Sauce is good served over rice.
Crock Pot Chicken Gumbo
1 fryer cut up
2 ribs celery
1 bay leaf
1 can Campbells Chicken Gumbo Soup
1 small onion, diced
1 small green pepper, chopped
1 tsp. Gumbo file
cup rice - 1 cup water
First put layer of onion, celery and green pepper in crock pot. Add chicken and bay leaf. Next add rice,
soup, water and file. Cook on low 6 - 8 hours or on high 2 - 4 hours. Add water as necessary.
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Shrimp Delight
2 cups cooked shrimp (2 pounds medium)
1 cups cooked brown rice
tsp. Salt
3 Tblsp. Onion, grated
3 Tblsp. Green pepper, chopped1 cup frozen peas, cooked
tsp. Pepper
1 tsp. Worcestershire sauce
1/3 package Pepperidge Farm dressing mix
Mix all ingredients except dressing mix. Put in greased casserole and cover with mix. Bake 30 minutes at
350.
Alfredo Fettucine
1 pound linguine (flat)
tsp. Garlic puree
to can of mixed Parmesan and Romano (8 ounce can)1 stick of butter
1 pint of half and half
pepper
parsley
Cook linguine 10 - 12 minutes. Melt butter, add garlic, half and half and simmer. Pour cream mixture
over linguine. Mix in most of cheese. Sprinkle remainder on top. Sprinkle with pepper and garnish with
parsley.
Ferry Road - Holden Beach, NC
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Southern Fried Chicken
Mom always said to let the chicken take salt , meaning wash the pieces thoroughly, salt generously and
refrigerate for several hours before frying.
1 chicken cut up, washed and salted
about 1 cup of flour2 eggs, beaten
Dip chicken in flour, then beaten egg, then flour again. Place in frying pan with oil already hot. As the
down side becomes brown, turn the pieces. Cook for about 40 minutes or until chicken sticks tender and
juices run clear, turning to prevent burning.
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Jambalaya
Brown in 3 Tblsp. oleo
1 onion sliced
cup sliced celery
green pepper cut in pieces
1 drained can mushrooms
Blend in..3 Tblsp. Flour
1 tsp. Salt
Add
2 cups water
1/3 - cup ketchup
Add and simmer for about 5 minutes (or until shrimp is done)
1 cups cubed ham
1 cup cubed chicken or shrimp
2 tomatoes cubed
Serve with rice.
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Crab and Mushroom Casserole
can cream of mushroom soup
can milk
1 egg
cup mayonnaise
cup seasoned stuffing1 7 ounce can crabmeat
cup sliced mushrooms
cup diced onions
3 Tblsp. Oleo
cup shredded cheese
Preheat oven to 350. Saute mushrooms and onions in oleo. Combine soup and milk with mushroom and
onion mixture. Beat in egg and mayonnaise. Stir in stuffing mix. Add crab. Pour in buttered dish. Top
with cheese. Bake 40 minutes.
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Jackies Meatloaf
1 pounds ground beef
cup oats, quick cooking or regular, uncooked
1 tsp. Salt
tsp. Pepper
cup chopped onion1 (8-ounce) can tomato sauce
1 egg, beaten
Combine and pack into a 8 x 4 x 2 loaf pan. Bake at 350 for 1 hour.
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Crab Imperial
fresh green pepper, finely diced
2 tsp. Pimento
1 tsp. Dry mustard
tsp. Salt
tsp. White pepper1 egg
1/3 cup mayonnaise
2 Tblsp. Melted butter
1 pound fresh backfin lump crab
Combine then divide into 4 portions and place in separate casseroles. Coat lightly with additional
mayonnaise and sprinkle with paprika. Bake at 300 for 20 minutes. Yield: 4 servings.
Sweet and Sour Meatballs
1 pound ground beef
1 tsp. Salt
tsp. Pepper
Combine and form into meatballs. Brown in oil.
1 (20 ounce) can pineapple slice (drain, reserve liquid)
cup sliced sweet pickles
1 Tblsp. Pickle juice
1 Tblsp. Cornstarch
Combine above (except pineapple slices) and add to meatballs. Cook and stir until sauce thickens and is
clear. Add pineapple slices. Cover and cook 5 more minutes. Yield: 4 servings.
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Sweet and Sour Brisket
1 tsp. Salt3 lbs. Beef brisket2 Tblsp. Salad oil
1 C. boiling beef broth
3 Tblsp. Worcestershire sauce C. water2 Tblsp. Cornstarch2 Tblsp. Lemon juice
1 (16 oz.) Can whole cranberry sauceHere young Jackie is enjoying the porch on the family beach cabin on Wrightsville Beach.
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Beef Burgundy
1 pound sirloin tip (chuck or stew)
2 Tblsp. Flour
dash dry mustard
2 Tblsp. Oleo
cup chopped onion1 (2 ounce) can sliced mushrooms
1 (10 ounce) can condensed consomm
cup red wine
1 tsp. Worcestershire sauce
chopped parsley
cooked rice
Cut sirloin across the grain in slices about 1/8 inch thick; sprinkle with flour and mustard. In skillet brown
meat in butter; add onion and mushrooms, cook a few minutes longer. Stir in consomm, wine and
Worcestershire sauce. Simmer about 15 minutes or until sauce is thick. Stir now and then. Serve with
rice.
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Chicken Chow-Mein Noodle Casserole
1 can condensed chicken rice soup
1 can cream of chicken soup
1 cup chicken, cubed
1 can small onions drained
1 6-ounce can chow mein noodles2/3 cup grated sharp cheese
1 cup bread crumbs
oleo
Mix soups and heat. Add chicken and onions. Heat again. Put a layer of noodles in a greased casserole.
Add soup and chicken mixture. Add more noodles then soup. Top with cheese and bread crumbs dotted
with butter. Bake at 375 for about 30 minutes.
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London Broil
3 cloves garlic, minced
cup soy sauce
2 tblsp. Oil
2 tblsp. Ketchup
1 tsp. Oregano1 tsp. Pepper
2 lbs. Round steak
Mix first 6 ingredients. Place steak and marinade in plastic sealable bag for 8 hrs. grill 5-8 minutes per
side, do not overcook. Slice across the grain.
Shrimp Pilaf
4 slices bacon
1 cup rice, 2 cups water
3 tblsp. Butter
cup celery - chopped
2 cups peeled and cleaned shrimp2 tblsp. Green pepper chopped
Salt and pepper to taste
1 tsp. Worcestershire sauce
1 tblsp. Flour
Fry bacon. Set aside bacon, add grease to water for rice. Cook rice. In another pan melt butter and saut
celery and green pepper until tender. Coat shrimp in Worcestershire sauce then flour. Add shrimp to pan
with celery and pepper. Cook until shrimp done. Add shrimp mixture and crumbled bacon to rice.
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Crockpot Chicken Cacciatore
1 package boneless skinless chicken thighs (1.25 lbs.)
1 jar (4.5 oz.) mushrooms
1 6 oz. Can Italian style tomato paste
1 14 oz. Can chicken broth
cup dry white wine1 dried bay leaf
tsp. Dried sage
tsp. Dried thyme
1 tblsp. Cornstarch
Shredded parmesan cheese
Combine all but thyme, cornstarch and cheese in crockpot. Cook on low 8-10 hrs. Before serving remove
chicken and thicken sauce with cornstarch, stir in thyme. Remove bay leaf, return chicken to pot and shred
chicken to bite size pieces with a fork. Serve over spaghetti and sprinkle with cheese.
Crockpot White Chicken Chili with Hominy
1 package boneless skinless chicken thighs (1.25 lbs.)2 cans (15.8 oz each) great northern beans, rinsed and drained
1 (15.5 oz.) can white hominy, drained
1 pkg.(1.25 oz.) taco seasoning mix
1 (4.5 oz.) can chopped green chiles
1 can cream of mushroom soup
Sour cream
Combine all but sour cream in crockpot. Cook on low 8-10 hrs. Before serving shred chicken to bite size
pieces with a fork. Serve with sour cream.
Crockpot Southwestern Pot Roast
1 (3 lbs.) beef boneless arm roast, trimmed of fat
2 tblsp. flour
8 small red potatoes, cut in half
1 lb. Baby cut carrots
1 jar (16 oz.) Salsa
Place beef in crockpot, coat with flour. Place potatoes on and around beef. Pour salsa over all. Cook on
low 8-10 hrs. Remove beef and vegetables to platter and spoon sauce from crockpot over all.
Crockpot Beef Stroganoff
2 lbs. beef stew meat
1 large onion chopped
2 cans cream of mushroom soup
2 jars (4.5 oz.) mushrooms, drained
Pepper to taste
1 (8oz.) pkg. Cream cheese, cubed
1 container (8 oz.) sour cream
Place all but cream cheese and sour cream in crockpot, Cook on low 8-10 hrs. Just before serving melt
cream cheese in crockpot and stir in sour cream. Serve over egg noodles.
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Desserts
Jackies Grand-kidsoldest to youngest.
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German Chocolate Cheesecake
1 (8 ounce) package chocolate wafers, crushed (1 cups)
cup plus 2 Tblsp. Butter or margarine, melted
3 (8-ounce) packages cream cheese softened
1 cups sugar
3 Tblsp. Cake flour tsp. Salt
4 eggs
1 (4-ounce) package Germans sweet baking chocolate, melted
cup evaporated milk
1 tsp. Vanilla extract
topping (recipe follows)
toasted coconut (optional)
pecan halves (optional)
chocolate curls (optional)
Combine wafer crumbs and butter, mixing well. Press into bottom and 1 inches up the sides of a 9 inch
springform pan, and set aside. Beat cream cheese at medium speed of mixer until light and fluffy.
Gradually add sugar, flour and salt, mixing well. Add eggs, one at a time, beating well after each addition.
Add chocolate, milk and vanilla, mix well. Spoon into prepared pan and bake at 325 for 1 hour. Removefrom oven, cool for 15 minutes. Loosen sides of cheesecake from sides of pan with spatula. Cool 30
minutes, remove sides of pan. Spread with topping, leaving 1 inch of cheesecake showing around outside
edge. Cover and chill for 8 hours. Garnish with toasted coconut, pecans and chocolate curls if desired.
Yield: 10 - 12 servings.
Topping:
2 tsp. Cornstarch
cup sugar
2/3 cup evaporated milk
cup butter or margarine, melted
cup chopped pecans
cup flaked coconut
1 tsp. Vanilla extract
Combine cornstarch and sugar in a saucepan. Gradually add milk and butter. Cook over medium heat,
stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove
from heat. Stir in coconut, pecans and vanilla. Cool. Yield: 1 1/3 cups.
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Justins Favorite Chocolate Mint Cookies
cup butter or margarine
1 cups firmly packed brown sugar
2 Tblsp. Water
1 (12 ounce) package semisweet chocolate chips
2 large eggs2 cups all purpose flour
1 tsp. Baking soda
tsp. Salt
about 1 pound Andes or other chocolate mints
Heat butter, sugar and water in a large heavy saucepan over low heat until butter is melted. Add chocolate
chips and cook, stirring, until partially melted. Remove from heat and continue stirring until chocolate is
completely melted. Pour into a mixing bowl and let stand about 10 minutes to cool slightly. With mixer at
medium speed, beat in eggs one at a time. Reduce speed to low and add dry ingredients, beating just until
blended. Refrigerate about 1 hour. Preheat oven to 350. Line 2 cookies sheets with foil. Roll teaspoons
of dough into balls. Place about 2 inches apart on cookie sheets. Bake 12 to 13 minutes. Remove from
oven and immediately place a mint on each hot cookie. Swirl melted mint over cookie.
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Germans Sweet Chocolate Angel Pie
Meringue Shell
Combine 2 egg whites, 1/8 tsp. Salt, tsp. Cream of tartar. Add cup sugar, 2 tablespoon at a time.
Continue beating until very stiff. Fold in cup finely chopped nuts and teaspoon vanilla.
Spoon into slightly greased pie plate.
Bake in slow oven (300).
Chocolate Angel filling:
Place 1 package Bakers German Sweet Chocolate and 3 tablespoon water in saucepan. Stir until
chocolate is melted. Cool until thickened. Add 1 teaspoon vanilla. Whip 1 cup whipping cream. Fold
chocolate mixture into cream. Pile into shell.
Prophets Frolic - 1949, John Gibson
Mock Pecan Pie
Combine
20 Ritz crackers
cup sugar cup chopped nuts
In a separate bowl combine
3 egg whites - stiffly beaten
tsp. Cream of tartar
cup sugar
1 tsp vanilla
Fold last mixture into first. Bake 20 minutes at 375. Top with whipped cream and grated chocolate. Best
if refrigerated overnight.
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Crunchy Coconut Squares
pound butter, at room temperature
cup brown sugar
1 cup flour
Mix above and spread into greased 8 x 12 or 9 x 10 pan. Cook in 350 oven for 10 minutes.
1 cup brown sugar
2 Tblsp. Flour tsp. Salt
1 tsp. Vanilla extract
2 eggs
1 cup fresh grated coconut or 1 can (4 ounce) Bakers Southern Style Coconut
Combine and spread over baked mixture. Bake 15 - 20 minutes more.
White Chocolate Apricot Brownies
4 (1 ounce) squares Bakers Premium White Chocolate Baking Squares
1 cup butter
4 eggs
tsp. Salt
2 cups sugar
1 tsp. Vanilla1 cups flour
tsp. Baking powder
tsp. Ground cinnamon
cup lightly toasted walnuts
cup coarsely chopped dried apricots
2 (1 ounce) squares Bakers Premium White Chocolate Baking Squares
Preheat oven to 350. Grease bottom only of 13 x 9 pan. Melt butter and white chocolate over low heat,
stirring frequently. Cool to room temperature. In a large mixing bowl, beat the eggs and salt until fluffy.
Gradually beat in the sugar and vanilla. Combine the flour, baking powder and cinnamon in a medium
bowl. Gently fold the cooled chocolate mixture into the beaten eggs and sugar. Add dry ingredients.
Continue mixing until blended. Stir in toasted walnuts and apricots. Spread the batter evenly into pan.
Bake about 35 - 40 minutes, until golden brown. Cool. Melt remaining chocolate and drizzle over top.
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Candy Crust Mint Pie
2/3 cup semi-sweet chocolate morsels
3 Tblsp. Butter
2 cups rice crispy cereal
1 quart mint chocolate chip ice cream (softened)
Combine chocolate morsels and butter - melt together. Add cereal and stir well. Line a pie pan with foil -
put circle of waxed paper over foil in bottom of pie pan. Cool. Invert crust onto the back of another pie
pan. Remove foil and wax paper. Return crust to original pan. Spread ice cream into crust and freeze
until firm. Garnish if desired. One 9 inch pie.
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Blueberry Lemon Tea Bread
cup margarine
1 1/3 cup sugar
2 cups all purpose flour
2 tsp. Baking powder
tsp. Salt2 large eggs
cup milk
1 cups blueberries
cup fresh lemon juice
Cream margarine and 1 cup sugar until blended, . Increase to medium speed - beat until light and fluffy,
about 5 minutes. Combine flour, baking powder and salt. Reduce speed to low. Add eggs, 1 at a time,
blend after each. Alternately add flour mixture and milk. Gently stir in blueberries (cover with a small
amount of flour mixture). Spoon into 9 x 5 loaf pan. Bake 1 hour and 5 minutes or until checks done.
Cool on wire rack. With skewer pick top and sides of warm cake. Mix lemon juice and 1/3 cup sugar.
With a pastry brush - brush top and sides of warm cake with glaze. 16 servings.
Sisters
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Lemon Chess Pie
Cream
stick butter
1 cup sugar
add
3 egg yolks - beat well
juice of lemon and rindBeat egg whites until stiff and add to the above. Pour into unbaked crust and bake at 350 for 30 minutes.
President Eisenhowers Pumpkin Pie
3 cups canned pumpkin
1 cup granulated sugar
1 cup cream
3 Tblsp. Molasses
3 tsp. Cinnamon
1 tsp. Nutmeg
1 cups light brown sugar
5 eggs, slightly beaten
cup milk
tsp. Ginger1 tsp. Salt
2 unbaked pie crusts
Combine all ingredients. Beat with electric mixer until fluffy. Pour into shells. Bake at 425 for 20
minutes. Reduce to 325 for 35 minutes or until knife comes out clean.
Fresh Raspberry Pie
1 cup sugar
1 cup water
1 quart whole raspberries
2 rounded Tblsp. Cornstarch
1 package raspberry jello
Mix sugar, cornstarch and water and boil until clear. Mix in jello. Fill baked crust with berries and pour
other mixture over. Let set.
National Honor Society Members includes Jackie and Mary.
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Lemon Mousse Cake
6 dozen homemade lady fingers or 3 packages of old lady fingers (without cream filling)
1 cup sugar
3 Tblsp. Cornstarch
cup freshly squeezed lemon juice
1 cups cold water3 large eggs plus 2 eggs yolks, lightly beaten
1 sticks unsalted butter, room temperature
2 egg whites (see note at end).
Place a 9-inch circle of parchment paper in the bottom of a 9-inch springform pan. Line the edge of the
pan with a circle of lady fingers standing straight up the sides. Place a layer of lady fingers in the bottom
of the pan to form a crust, smooth side down. In a heavy stainless steel or copper saucepan (do not use
anything else because it will make your custard turn gray), combine sugar, cornstarch, lemon juice, water
and eggs. While stirring constantly, bring to a barely boil over medium heat ( this will take 15 - 20
minutes). When it comes to a barely boil, continue to cook and to stir for 2 minutes. (Note: It is
important to stir constantly and make sure heat is not too high or custard will scorch.) Remove from heat
and allow to cool for 30 minutes. After 30 minutes, beat in room temperature butter, 2 tablespoons at a
time, with a wire whisk until fully incorporated. Beat the 2 egg whites until still and gently fold them intothe lemon mixture. Gingerly spoon half the mousse onto the bottom layer of lady fingers. (Note: Do not
pour mousse onto lady fingers, or it will make your lady fingers float off the bottom). Place another layer
of lady fingers over the mousse to form the center layer. Gingerly spoon remaining lemon mousse on top
of center layer. Cover the top with a third layer of lady fingers. Gently tap the pan to set the mousse.
Cover the top with plastic wrap. Refrigerate the cake for 24 hours before unmolding and serving. To
unmold: Remove the plastic wrap and release the sides of springform pan. Place paper decorative plate on
top of cake and turn cake upside down. Remove the bottom of the cake pan and the parchment paper. To
serve: This cake can be served as is or with a dollop of freshly whipped cream. (Note: this recipe
includes uncooked egg white. The U.S. Department of Agriculture has warned of risks of salmonella
poisoning from uncooked eggs.)
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Key Lime Pie With Cooked Filling
8-inch graham cracker crust
4 egg yolks
cup sugar
cup fresh Key lime juice, or to taste
2 cups heavy whipping cream, divided (unwhipped)1 Tblsp. Confectioners sugar
tsp. Vanilla
Whisk egg yolks with sugar in top of double boiler. Set over simmering heat and whisk in lime juice.
Cook, stirring often, about 10 minutes or until mixture is thick enough to coat a spoon. Remove from
heat, cover and refrigerate until mixture is cool and thick but not stiff, about an hour. Whip 1 cup cream to
very stiff stage, then fold into the lime filling. Pour into prepared graham cracker crust and chill
thoroughly. Just before serving, whip remaining cup to soft peak stage, then beat in sugar and vanilla.
Ladle whipped cream generously over individual servings of pie. Serves 8. Note: If using fresh Key
limes, suggestion is to use cup juice. If using bottled Key lime, or fresh Persian lime juice, use 1/3 cup
of juice.
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Lemon Sponge Custards
Butter or margarine, 2 Tblsp.Sugar. 2/3 cup
eggs, 2
lemon rind, grated, 1 tsp.lemon juice, 2 tblsp.Flour, 2 tblsp.
Milk, 1 cup or cup evaporated milk and cup water
Cream butter; add sugar and cream well. Separate egg whites from yolks; beat whites until stiffbut not dry. Set aside. Beat egg yolks until thick and lemon colored. Add to the creamed
mixture with lemon rind and juice; beat thoroughly. Fold in flour, stir in milk, then fold in beatenegg whites. Pour into 4 custard cups (3/4 cup size). Set cups in a baking pan containing inch
of hot water. Bake in moderate oven at 375 for 30 - 35 minutes. Chill. Makes 4 servings.
Mabel in 1959.
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Russ Favorite Oatmeal Cookies
3 cups quick or old-fashioned oats, uncooked
1 cup all-purpose flour
1 tsp. Salt
tsp. Baking soda
cup shortening1 cup firmly packed brown sugar
cup white sugar
1 egg
cup water
1 tsp. Vanilla
Heat oven to 350 degrees. Grease cookie sheet. Combine oats, flour, salt and baking soda. In a separate
large bowl, beat together shortening, sugars, egg, water and vanilla until creamy. Add dry ingredients.
Mix well. Add up raisins. Drop by rounded teaspoons onto prepared cookie sheets. Bake 12 to 15
minutes.
The Motley Crew.
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Spice Cake
2 cup sifted cake flour
1 tsp. Baking powder
tsp. Baking soda
tsp. Cloves
tsp. Cinnamon tsp. Salt
cup Butter or margarine
cup packed brown sugar
1 cup granulated sugar
1 tsp. Vanilla
1 cup buttermilk
3 eggs
Sift together dry ingredients. Cream butter with sugar (brown first). Add unbeaten eggs and vanilla. Add
dry ingredients alternately with milk. Bake at 350. For icing combine
1/3 cup brown sugar
4 Tblsp. Milk
4 Tblsp. Butter
Cook 1 minute. Thicken with powdered sugar.
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Strawberry Freeze
1 sticks butter or margarine
1 cup flour
cup brown sugar
cup chopped nuts
2 egg whites, beaten
1 cup sugar2 cups sliced strawberries
2 Tblsp. Lemon juice
1 cup heavy cream, whipped
Melt butter in a 9 inch square or 9 x 11 pan. Add flour, brown sugar and chopped nuts and spread evenly
over bottom of pan. Bake 20 minutes in 350 oven, stirring every 5 minutes making crumbs. Take out
cup. Beat egg whites and gradually add sugar, add strawberries and lemon juice, beating until fluffy. Fold
in whipped cream. Pour mixture over crumbs and sprinkle cup of reserved crumbs over top. Freeze.
Cut into squares and garnish with whole berry.
Fresh Strawberry Cake
3 cups flour
2 tsp. Baking powder
1 cup sugar
1 tsp. Salt
1 cup soft butter
4 eggs
2/3 cup milk
2 tsp. Vanilla
1 cup fresh strawberries, chopped, cup chopped walnuts
Sift flour, baking powder, sugar and salt together. Add butter, 2 of the eggs, milk and vanilla. Beat until
blended. Add remaining 2 eggs. Beat well. Fold in strawberries and nuts. Turn into well greased 9 inch
tube pan. Bake at 375 for 1 hour 15 minutes or until done. Cool. Drizzle strawberry glaze over cake.Strawberry Glaze
1 egg yolk, beaten
1 Tblsp. Soft margarine
1 cup confectioners sugar
cup crushed strawberries
Combine first three ingredients until well blended and add berries.
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Strawberry Yum-Yum
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Carmel Nut Pound Cake
1 cup butter
cup shortening
1 pound package light brown sugar
1 cup white sugar
5 eggs tsp. Baking powder
tsp. Salt
3 cups all purpose flour
1 cup milk
1 Tblsp. Vanilla extract