1 cup softened margarine
¾ cup granulated sugar
¾ cup brown sugar
1 tsp. Vanilla
½ tsp. Water
Beat ingredients above until creamy.
Beat in 2 eggs.
Add:
2 ¼ cups flour
1 tsp. Baking soda
1 tsp. Salt
Stir in a 12 oz. Package of chocolate chips. Add 1 cup chopped pecans, if desired.
Bake on greased cookie sheet for 10-12 minutes at 375 degrees. Makes about 100 2-inch cookies.
1 can LeSeur (English) Peas, drained
1 can Green Beans, drained
1 can Whole Kernel Corn, drained
1 can Shoepeg Corn, drained
1 cup diced celery
½ cup diced green pepper
1 medium onion, diced
2 oz. Jar of pimientos, diced
Salt to taste
1 ½ cups sugar
1 cup cider vinegar
½ cup cooking oil
½ tsp. Paprika
Bring salt, sugar, vinegar, cooking oil and paprika to a boil in a small saucepan. Stir until sugar is dissolved completely. Pour over vegetables. Cover tightly and store in refrigerator for about 24 hours before serving.
1 ¾ cups flour
1 tsp. soda
½ tsp. salt
½ cup sugar
½ cup brown sugar
½ cup shortening
½ cup peanut butter
1 egg
2 Tbsp. milk
1 tsp. vanilla
Hershey kisses
Cream shortening and sugar. Add egg, peanut butter, milk and vanilla. Stir in dry ingredients. Shape in balls and roll in sugar. Bake at 375 degrees for 10-12 minutes. Top each cookie with a Hershey’s Kiss (Press down firmly so edges of cookie crack). Makes about 4 dozen.
Lorna Stutz gave me this recipe when we were in California.
¼ cup margarine
2 cups sugar
½ cup milk
1/3 cup white Karo Syrup
Mix above ingredients in saucepan and cook on medium heat. When mixture comes to a full boil, cook for 5 minutes. Remove from heat and add:
1 tsp. Vanilla
1 cup peanut butter
Beat until mixture starts to thicken and then pour out on wax paper. Let cool and cut into squares.
This is another one of Mama-T’s recipes that we have all always enjoyed.
3 eggs
1 cup sugar
½ cup white Karo syrup
½ tsp. Salt
1 tsp. Vanilla
1 cup chopped pecans
8-inch unbaked pastry shell
Pecan halves for garnish
Beat eggs until frothy. Add sugar, corn syrup, salt, vanilla and chopped pecans. Mix well. Pour into pastry shell. Arrange pecan halves on top. Bake in 400 degree oven for 10 minutes. Lower temperature to 350 degrees and bake for another 30 minutes or until almost firm in center.
2 cups flour
½ cup sugar
1/8 tsp. salt
¾ cup butter
Mix in large bowl. Press evenly in 9 x 13 pan. Bake at 350 degrees for 15 to 20 minutes.
1 cup brown sugar
1 cup white Karo syrup
½ cup butter
4 large eggs, beaten
2 ½ cups finely chopped pecans
1 tsp. vanilla
Combine brown sugar, corn syrup and butter in saucepan. Bring to a boil over medium heat. Stir ¼ of the hot mixture into the beaten eggs, add rest of mixture. Stir in vanilla and pecans. Pour over crust. Bake at 350 degrees for 35 minutes or until set. Cool completely and cut into bars.
Tina gave me this recipe.
1 cup brown sugar
½ cup granulated sugar
Dash of salt
1/3 cup milk
2 Tbsp. butter or margarine
1 Tbsp. white Karo syrup
½ tsp. vanilla
Mix all ingredients except vanilla in a saucepan. Bring slowly to the boiling point, stirring constantly. Boil for 1 minute. Cool to lukewarm. Add ½ tsp. vanilla. Beat until thick enough to spread.
Mother used to always frost spice cake with this frosting.
½ cup hot peppers, ground
¾ cup sweet peppers, ground
1 ½ cups vinegar
6 ½ cups sugar
Mix vinegar and sugar in large saucepan. Add peppers and bring to a rolling boil. Set aside for a few minutes and then add 1 full bottle of Certo. Pour into sterilized jars and seal.
This is Mama-T’s recipe.
6 pts. Cider vinegar
2 pts. Water
1 cup salt
Mix and bring to a boil.
Pack each sterilized jar with:
Small new okra
1 or 2 hot peppers
1 or 2 garlic pods
1 tsp. dill seed
Pour boiling vinegar mixture into jars and seal. DO NOT OPEN FOR 6 WEEKS!
Makes approximately 7 pints.
Helen Blaine gave me this recipe.
12 oz. Pkg. Cheddar cheese
4 oz. Jar diced pimientos
Approximately ½ cup Miracle Whip
Black pepper to taste
Grate cheddar cheese. Using mixer, blend thoroughly with pimientos. Add Miracle Whip and black pepper to taste. Mix all well.
This is the way Mama-T always made pimiento cheese and I’ve always done it this way, too. She always used “Sharp” cheddar, but you can use medium or mild if you prefer.
