Category: Recipe

Sweet Potato Casserole

Potato mixture:

3 cups cooked mashed sweet potatoes (or canned)

1 cup sugar

2 eggs, beaten

1 tsp. Vanilla

½ cup milk

1/2 cup butter or margarine

Topping mixture:

1 cup chopped pecans

1/3 cup Flour

1 cup brown sugar

1/3 cup butter or margarine

Combine sweet potatoes, granulated sugar, eggs, vanilla, milk and ½ cup butter or margarine.  Place in buttered casserole dish.  Combine brown sugar, flour, 1/3 cup margarine or butter and chopped pecans.  Crumble over the top of the potato mixture.  Bake at 350 degrees for 30 minutes.

Sweet Potato Pie

3 cups sweet potatoes

3 cups milk

3 Tbsp. butter

1 cup sugar

1 tsp. salt

1 tsp. nutmeg

2 tsp. cinnamon

3 eggs

Peel and cut sweet potatoes across the grain.  Boil in a small amount of water until tender.  Drain.  Add butter and salt, and mash thoroughly.  Add sugar and spices; blend well.  Add eggs and beat thoroughly.  Heat milk until hot and add it to sweet potato mixture.  Mix well.  Sear 2 pastry shells by placing them in 450 degree oven for about 8 minutes.  Pour pie mixture into seared pastry shells and bake in 450 degree oven until pie crust is light brown.  Lower temperature and bake pie sets.

This was Mama’s recipe.  For those of you too young to remember, Mama was Mama-T’s mother.

Tex-Mex Dip

3 medium avacados, mashed

2 Tbsp. lemon juice

½ tsp. Salt

¼ tsp. Pepper

½ cup mayonnaise

1 can pitted ripe black olives, chopped

1 cup sour cream

1 large tomato chopped

1 bunch green onions, chopped

1 pkg. Cheddar cheese, shredded

2 cans bean dip

1 pkg. Taco seasoning mix

Tortilla chips

Spread bean dip in a shallow dish or serving platter.  Add lemon juice, salt and pepper to the mashed avacados.  Spread on top of bean dip.  Mix sour cream, mayonnaise and taco seasoning.  Spread on top of avacado mixture.  Sprinkle with chopped onions, tomatoes and olives.  Cover with shredded cheese.  Serve chilled with tortilla chips.

Tiny’s Meatballs

1 lb. Ground chuck

1 ½ cups oatmeal

1 small onion, chopped

1 small green pepper, chopped

2 stick celery, chopped

Garlic Salt and Pepper to suit taste

Mix all ingredients well and bake on a cookie sheet for 45 minutes to 1 hour at 325 degrees.  Remove from oven and place in casserole dish.

Mix the following ingredients:

¾ cup ketchup

1/3 cup cider vinegar

½ cup sugar

1 cup water

Pour over meatballs in casserole dish.  Return to oven for about 30 minutes. This recipe was given to me by a Hawaiian friend named Tiny Parks when we lived in

Toffee Butter Crunch

Makes about 1-1/2 pounds (48 servings)
Prep: 20 minutes
Chill: 15 minutes
Cook: 20 minutes

Ingredients
1/2 cup coarsely chopped almonds or pecans, toasted
1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
3/4 cup semisweet chocolate pieces
1/2 cup finely chopped almonds or pecans, toasted 

DirectionsLine a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.

Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.

Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).

Tortilla Roll-ups

8 oz. Ham, chopped

1 (8 oz.) package of cream cheese

4 green onions, chopped

¼ cup sour cream

1 tsp. Garlic salt

1 tsp. Worcestershire sauce

1 tsp. Bacon drippings (optional)

1 (10 to 12 count) package flour tortillas (large size)

Mix all ingredients together and smooth onto tortillas.  Roll up and refrigerate or freeze until solid.  Cut and serve.

Tortilla Soup

2 cans Swanson’s canned chicken or 8 oz. Skinned, boned, cooked, chopped chicken breast

2 cups frozen whole kernel corn, thawed

1 large onion, chopped

2 garlic cloves, pressed

  • 14 ½ oz. Cans chicken broth

1 can tomato sauce

  1. 10 oz. Can of Rotel or diced tomatoes with green chilies

1 tsp. Salt

1 tsp. Chili powder

  • tsp. Ground Cumin

1/8 tsp. Ground red pepper

1/8 tsp. Ground black pepper

1 bay leaf

  • 5 ½ “ corn tortillas, cut in strips

½ cup cheddar cheese, grated

Combine 1st 13 ingredients in crock pot.  Cover and cook on high for 6 hours.  Discard bay leaf.  Add cut tortillas (strips) and cheese.  Cook until cheese melts.

Vanilla Wafer Cake

2 sticks margarine or butter

2 cups sugar

6 eggs

½ cup milk

12 oz. Box of Vanilla Wafers, crushed

1 can angel flake coconut

1 cup chopped pecans

Cream margarine and sugar.  Add eggs one at a time, beating well after each one.  Add vanilla wafers and milk alternately, beating well.  Then add coconut.  Fold in pecans.  Bake at 325 degrees in greased tube pan for 1 ½ hours or until toothpick comes out clean.

Vanilla Wafer Pie Crust

1 ¼ cups finely crush Vanilla Wafers (about 34 large)

1 Tbsp. sugar

½ stick (4 Tbsp.) butter or margarine, melted

Mix vanilla wafer crumbs and sugar.  Stir in melted butter or margarine and mix well.  Press firmly into 9” pie pan.  Bake in moderate oven (375 degrees) for about 7 minutes and cool before filling.

Wacky Cake

1 pkg. Duncan Hines Butter Cake Mix

½ cup sugar

¾ cup cooking oil

4 eggs

1 cup sour cream

Mix all ingredients and pour in greased and floured 9 x 13 pan or tube pan.  Then sprinkle 5 Tbsp. sugar and 5 Tbsp. cinnamon over cake and swirl in with a knife.  Bake at 325 degrees for 1 hour.

This is another one of Mama-T’s recipes.