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BROCCOLI & RICE
2 c. cooked rice
1/2 c, green pepper chopped
1 pkg. frozen broccoli (chopped)
1 can cream of chicken soup
1 can milk (or less)
1/2 c. onion, chopped
1 sm. jar Cheez Whiz
Mix first 4 ingredients and add remaining ingredients to it.
Heat in 350 degree oven until cheese melts well.
- Virginia Jefferson
GREEN ENCHILADAS
12 corn tortillas
1/4 c. flour
2 c. Monterey Jack
2 c. chicken broth cheese, shredded
1 c. sour cream
3/4 c. chopped onion
1(4oz.) can jalapeno peppers, seeded & chopped
1/4 butter
In skillet, cook tortillas, one at a time, in hot oil until
soft. Drain. Place 2 tablespoons shredded cheese and 1 table.
chopped onion on each tortilla; roll up and place in baking dish.
In medium saucepan melt butter; blend in flour; add chicken
- Virginia Jefferson
HOT SPICE TEA
11/3 c. Tang
1/2 c. lemonade mix
1/2 c. presweetened Tea Mix
1/2 tsp ground cloves
1/2 tsp ginger (opt.)
1tsp. cinnamon
Mix with blender. Store in air tight container.
Serve 1 tbsp in a mug of hot water.
- Virginia Jefferson
HOT APPLE CIDER
1 quart bottle apple cider
1 tsp ground orange peel
1 stick cinnamon or 1 tsp.
1/2 tsp cloves
1/2 cup sugar
Heat and serve
- Virginia Jefferson
FLAVORED COFFEE
"Cafe Vienna" 1/2 c. instant coffee
2/3 c. sugar
2/3 c. coffee creamer
1/2 tsp cinnamon ''Mocha"
1/2 c. instant coffee
1/2 c. sugar 1 c. coffer creamer
2 tbsp. cocoa "Orange"
1/2 c. instant coffee
3/4 c. sugar
1 c. coffee creamer
1/4 tsp. dried orange peel
Blend in blender for several minutes. Each recipe yields about 20 cups. You can substitute
artificial sweetener or powdered low fat milk. Serve 1 tbsp in a mug of hot water.
- Virginia Jefferson
LEMON ICE BOX PIE
1 stick margarine (soften)
1/2 cup pecans
1 cup flour
Mix margarine, flour (pastry cutter) until well blended, add pecans. Press in dish
(all sides) bake approximately 20 mins. or until brown @ 350 degrees.
1 8oz Cool Whip
1 8oz Philly Cream Cheese
2 c. Powdered sugar
Mix and spread over cooled crust.
1 can Condensed Milk (Eagle Brand)
1/2 cup lemon Juice
3 egg yolks
Mix and spread over cool whip mixture. Top with Cool Whip and sprinkle with Nuts.
Refrigerate approx. 20 minutes or able to slice.
- Virginia Jefferson
POLISH SAUSAGE SALAD
1 lb. Polish sausage, cut into 1/4 inch thickness
3 tomatoes, sliced thin
1/3 cup salad oil
1/3 c. wine vinegar
1/2 tsp. salt Basil
1/4 tsp. pepper
2 green onions, chopped
Layer sausage, onion and tomatoes. Two layers of each should be used.
Toss mixture gently. Marinate in refrigerator for 4 hours. Serve with
crackers.
- Virginia Jefferson
CHICKEN CORN BREAD CASSEROLE
2 c. chopped chicken, boiled and deboned
4 c. corn bread crumbs
1/4 c. celery
1/4 c. onion
1/4 c. bell pepper (optional)
1 can cream of chicken soup
1/2 c. chicken broth
1 can cream of celery soup
Layer bread crumbs (2 cups), then chicken, then liquid mixture,
Then add remaining corn bread. Bake at 250 degree for 45 minutes. Cover
for first 20 minutes; then cook, uncovered, the remaining time.
- Maudesta Hawthorne
ELEPHANT STEW
1 (medium size) elephant
2 rabbits (optional)
Salt and Pepper
Cut the elephant in bit size pieces. this should take about 2 months.
Add enough brown gravy to cover. Cook over kerosene fire about 4 weeks at 450 degrees.
Serves 3,500. If more people are expected, 2 rabbits may be added, but only if necessary,
as most people don't like hare in their stew.
- Virginia Jefferson
Chocolate Cake
Bring to a boil: 2 sticks of margarine 3 Tbsp. cocoa 1 c. water Pour over 2 cups of flour, 2 cups of sugar; beat until smooth. Add ½ cup of buttermilk, 2 eggs, 1 teaspoon of soda, 1 teaspoon of vanilla. Beat until smooth. Batter will be thin. Pour into cookie sheet (greased and floured). Bake at 4000 for 25 minutes. Frosting: Bring to a boil 3 tablespoons cocoa, 6 tablespoons milk, 1 stick of butter. Pour over 3 cups of powdered sugar, beat until smooth: add 1 teaspoon vanilla. If frosting is too thick, add more milk, if too thin, add more powered sugar. Frost cake when it is cool.
-Wanda McClure
FOUR LAYERED DELIGHT
Step # 1: 1 c. chopped pecans 1c.flour 1 stick butter or margarine Mix flour and butter until crumbly. Then mix in pecans. Pour into 13x9 inch pan and bake @ 325 degrees. Cool. Step # 2 1 (8oz)pkg. cream cheese 1 c. powdered sugar 1 c. Cool Whip (buy large size) Mix cream cheese and sugar until creamy. Then fold in Cool Whip (1 c. only). Spread this over crust. Step # 3 2 pkgs. instant chocolate pudding 1 pkg. instant vanilla pudding 4 1/2 c. milk 1 tsp. vanilla flavoring Mix together until thickened and pour into cream cheese mixture. Step # 4 Top with remaining Cool Whip. Must refrigerate.
- Virginia Jefferson
BAR-B-Q SAUCE
1/2 bottle tomato catsup
1/4 bottle hot sauce
2 Tbsp. brown sugar
3 Tbsp. lemon juice
4 Tbsp. butter or margarine
Red or black pepper to taste
1 Tbsp. mustard Salt Liquid smoke to taste
1 sm. onion (chopped)
Sauté onion. Add brown sugar and mustard. Stir until smooth. Add remaining ingredients and cook over low heat for about 20 minutes.
- Virginia Jefferson
CORN BREAD DRESSING
1 Butterball Roaster—Baked in roasting pan—Salted inside & outside esp. on breast Spray with Pam. Bake until done; Remove chicken from pan. 5 Chicken bullion cubes + 2 cups of water 2 cups of broth 1 can cream of chicken soup 3 pkg of yellow corn bread mix 1 pkg Jiffy corn bread muffin mix 1 cup onion- chopped 1 cup celery –chopped 4 eggs—beaten Bake all 4 pkgs of corn bread mix as usual according to box recipe. While still warm crumble corn bread Put water in roasting pan that chicken was baked in and add chicken bullion cubes + 2 cups of broth + 1 can cr. of chicken soup Stir corn bread into this broth mixture + 1 cup onion + 1 cup celery. MIX THOROUGHLY. Add 4 eggs (beaten) – put into mixture last and stir well.. Salt and pepper to taste Bake @ 350-365 degrees for 45 min. Stir for side to middle occasionally. Cook uncovered for 1st 30 min. the cover and set aside for last 15 min. with oven off. Serve hot with all the trimmings
- Virginia Hyson
PINEAPPLE CAKE
Bake sock-it-to-me cake following the recipe on the box except omit the cinnamon mixture. Bake in 9 X 13 inch pan. To one can crushed pineapples—Add 2 tbsp sugar + 3 tbsp melted butter +2 tsp corn starch Cook until thick. Put on top of cooled cake. To 1 cup powdered sugar ------Add 3 tbsp soft butter or margarine + 2 tbsp milk Stir to glaze consistence and apply to top of pineapple mixture on cake
- Virginia Hyson
PEACH COBBLER
1 large can sliced peaches + 1 sm. Can peaches
1 ½ cup sugar
½ tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla
1 pkg Pillsbury pie crust
2 tbsp flour
¾ cup water
3 tbsp melted butter
Place sugar, cinnamon, nutmeg & peaches in sauce pan and bring to boil. Put 2 tbsp flour in ¾ cup of water and mix till smooth. Add this to peaches and cook till thick. Remove from heat and add 1 tsp vanilla. Pour into 9 X 13 inch pan Cut pie crust unto strips and put on top of peaches filling. Spread melted butter over pie crust and sprinkle with sugar & cinnamon. Bake in oven @ 350 degrees for 30 min. or until crust is brown.
- Virginia Jefferson
Virginia Hyson’s Sweet Potato Pie
3 sweet potatoes
1 cup sugar per pie
Nutmeg ¼ tsp
Lemon flavor 1/4 tsp
½ tsp salt
2 eggs per pie
(1 cup milk optional)
3 tbsp butter per pie Pie crust ( may use ready made pie crust) 9 in. or 10 inch.
Peel potatoes, cut in cubes and boil sweet potatoes until soft. Then add all ingredients mix very, very, well with electric mixer. Brown pie crust lightly. Put sweet potato mixture into pie crust and bake pie @ 365-375 degrees for 35-45 min.
- Virginia Hyson
HOT WATER CORNBREAD
2 cups yellow cornmeal
2 Tbs. Sugar
1 Tbs. Shorten
1 egg
Mix with boiling hot water until moist, wet your hands and roll into balls or patties then drop into deep hot oil. Brown them on both sides. - Mary Hicks Corn Fritters 2\3 cup flour 11\2 teaspoon sugar 1teaspoon baking powder 1\4 teaspoon salt 1\3 cup milk 1 egg, beaten 1 can of whole kernel corn (drained) 1\2 cup oil In large bowl mix flour, sugar, baking powder and salt, set aside. Blend milk & egg and stir into flour mixture. Stir in corn just until mixture is moist. Drop batter by tablespoons into hot oil in large skillet and fry until golden, 3-4 minutes on each side. Makes about 8 or 9 fritters
- Mary Hicks
Green Bean Bake
1 can (10 ¾ oz) Campbell’s condensed cream of mushroom soup
½ cup milk
1 tsp. soy sauce
Dash pepper
4 cups cooked cut green beans
1 can (2.8oz) French’s French fried onions
1. In 1 ½-qt. casserole mix soup, milk, soy, pepper, beans and ½ can onionsServes 6.
- Virginia Jefferson
Virginia Jefferson’s Pound Cake
3 cups sugar
3 cups flour
6 eggs
3 sticks butter
1- 8 oz. cream cheese
1 tsp vanilla flavor
1 tsp lemon flavor
Mix butter & cream cheese, add sugar 1 cup at a time.,add 2 eggs & 1 cup of flour at a time. Add vanilla & lemon flavor. Mix well. Bake for 1 hr,45mins. In 350 degree oven
Glaze as desired.
- Virginia Jefferson
Banana Pudding
1-14 oz. can Eagle Brand Milk
11/2 c. cold water
1 box instant vanilla pudding
2 c. cool whip
36 vanilla wafers
3 med. Bananas sliced & dipped in lemon juice
In large bowl combine Eagle brand milk & water. Add pudding mix & heat well. Chill 5 minutes.
Fold in whipping cream. Spoon 1 cup pudding mix in bowl. Top with ½ vanilla wafers & bananas.
Repeat & end with pudding.
- Bunena Hyson
Chocolate Chip Cookies
- Wanda McClure
1 can black beans
1can dark red kidney beans
1 large can Bush baked beans (original)
1 can blackeyed peas
2 can ranch style beans with jalapeño peppers
Seasoning to taste---I used lemon pepper, chili powder,red pepper, black pepper
Garlic powder, and onion powder, & Tony’s original creole seasoning.
Italian sausage
Polish sausage
Link sausage
2 bottles barbeque sauce
1 cup brown sugar
Optional: Jalapeno peppers and Louisiana hot sauce to taste
Drain bean and put in slow cooker. Dice sausage into small pieces and Microwave for 10 minutes.
Add barbeque sauce, seasoning and meat to beans and slow cook for at least one hour
And enjoy
- Virginia Jefferson
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