3 eggs
1 ½ cups sugar
2 heaping Tbsp. cocoa
1/3 cup flour
2 ¼ cups milk
1 Tbsp. margarine
1 Tbsp. vanilla
Mix flour, sugar and cocoa well. Separate eggs and save the egg whites for your meringue. Beat egg yolks and add to milk. Add this mixture a small amount at a time to the sugar mixture and stir after each addition. Cook on low heat until thick. Remove from heat and add vanilla and margarine. Pour into baked pie crust, to with meringue and brown.
½ cup butter or margarine
1 cup brown sugar
4 eggs, beaten
3 cups flour
1 tsp. Cinnamon
1 tsp. Ground cloves
1 tsp. Allspice
3 tsp. Baking soda
3 Tbsp. milk
2/3 cup whiskey or bourbon
1 cup candied cherries, chopped
1 cup candied pineapple, chopped
2 cups pecans, chopped
1 cup raisins or dates
Cream margarine and sugar. Add eggs, mix well. Add all of the flour except ½ cup. Add whiskey. Dredge candied fruit in the reserved ½ cup of flour. Add fruit and pecans to cookie mixture and stir to mix well. Bake on greased baking sheet at 350 degrees until lightly browned. These will keep well for several weeks in an airtight container.
¾ cup shortening or margarine
1 ½ cups brown sugar
1 lb. Candied fruit, chopped
3 cups flour
1 tsp. Soda
¾ tsp. Salt
1 tsp. Cinnamon
½ tsp. Allspice
½ cup applesauce
1 tsp. Vanilla
1 ½ cups chopped pecans
3 eggs
½ lb. Dates
Cream shortening and sugar well. Add eggs one at a time. Add fruit and dates. Add dry ingredients and then the applesauce. Add vanilla and pecans. Drop by teaspoonfuls on greased cookie sheet. Bake at 350 degrees for about 15 minutes. Store in an airtight container and they will keep for several weeks.
Pan of cornbread
4 slices bread
1 ½ cups chopped celery
2 tsp. dried parsley flakes
1 cup chopped onions
1 tsp. sage
Black pepper to taste
4 to 6 eggs
Chicken stock
Bake a pan of cornbread and set aside to cool. Crumble 4 slices of bread into large mixing bowl. Add celery, parsley flakes, onions, sage and black pepper. Then add chicken stock* and crumbled corn bread. Beat in 4 to 6 eggs and bake in 250 degree oven.
It’s hard to say how much chicken stock. I usually boil the neck and giblets in a 2 qt. Saucepan which probably gives me about 1 ½ quarts of broth and then I add a can of chicken broth. If you’re going to stuff it into a turkey to cook it, it needs to be a thicker consistency than if you’re going to bake it in a pan. If you bake it in a pan, you’ll also need to add some butter or margarine while it’s cooking.
2 cups Sugar
½ cup White Corn Syrup (Karo)
½ cup Hot Water
2 Egg Whites
Vanilla
1 cup Chopped Pecans
Mix sugar, syrup and water. Cook to soft ball stage. Beat egg whites until they are very stiff. Pour half of the syrup mixture over the egg whites. Cook remaining syrup mixture until it forms a hard ball when tested in cold water. Add to egg white mixture, beating constantly. Add vanilla and nuts. Beat and fold until mixture is stiff. Drop by teaspoon on waxed paper.
In a large saucepan, mix:
½ cup sugar
small can (1/2 cup) evaporated milk
½ cup water
Bring mixture to a boil.
Mix and beat well:
½ cup sugar
2 heaping Tbsp. flour
4 eggs
Add to the boiled mixture and add 1 tsp. vanilla. Pour into unbaked pie crust or glass dish for oven.
Bake at 350 degrees for 15 minutes. Reduce temperature to 325 degrees and bake for another 25 minutes.
Mama-T used to bake muffins using Duncan Hines Butter Cake mix and served them with either chocolate sauce or pineapple sauce.
1 ½ cups sugar
1 Tbsp. cocoa (for chocolate) or 1 small can crushed pineapple
4 Tbsp. flour (heaping)
1 cup milk
Mix ingredients and cook slowly until thickened. For the chocolate sauce, add 1 Tbsp. margarine and ½ tsp. vanilla after cooking.
To make pie filling instead of muffin sauce, follow the recipe above and add 3 egg yolks.
Beef soup bones, chuck roast bone or pork neck bones
Beef stew meat or chuck roast, cut in bite size pieces
Potatoes, cut in bite size pieces
Carrots, sliced
1 can green beans
1 can whole kernel corn
1 can diced tomatoes
1 large onion, chopped
2 sticks celery, chopped
3 to 4 Tbsp. Ketchup
Seasoning to suit taste – I use garlic salt, pepper and Tony Cachere’s Cajun seasoning
Place bones in dutch oven or large saucepot. Fill about 2/3 full of water, add salt and cook until you have a good broth. Remove bones. Add meat and let it cook for a while before you add the other ingredients. Season to suit your taste and cook until all the vegetables are tender and broth has cooked down a little.
1 stick margarine
½ cup bacon grease
2 Tbsp. seasoning salt
2 Tbsp. worchestershire sauce
2 Tbsp. Tabasco (Hot) use 1 Tbsp. for Mild
Box of pretzels
Small box of Wheat Chex
Small box of Rice Chex
Box of Cheese Tidbits
1 lb. Assorted nuts
Worchestershire powder
Melt margarine and bacon grease. Add all seasonings except Worchestershire powder. Combine cereals and nuts. Pour mixture over it and stir well. Put in large baking dish. Bake at 250 degrees for about 1 hour. Stir if needed. After baking, sprinkle with Worchestershire powder.
12 oz. Pkg. Garden medley pasta spirals
8 oz. Pkg. Pasta shells or elbow macaroni
10 6 ½ oz. Cans of tuna
1 to 2 pints Miracle Whip Salad Dressing
1 to 2 heaping tablespoons of mustard
5-6 tablespoons sweet pickle relish
1-2 tablespoons Praise Allah Brand Seasoning ( or any good seasoning salt)
½ tablespoon Creole seasoning
¼ cup granulated sugar
1 tsp. Salt
Paprika
Boil pasta in buttered and lightly salted water for about 12 to 15 minutes or until pasta is soft. Drain, rinse and put in a large bowl. Add tuna and mix thoroughly. Add all other ingredients except paprika and mix thoroughly. Sprinkle paprika over the top.
