Mix and cook to soft ball stage:
2 cups sugar
1 cup brown sugar
2 Tbsp. white Karo syrup
½ cup whipping cream (measure and then whip until foamy)
½ cup milk
Add:
½ stick butter
1 ½ Tbsp. vanilla
Whip until soupy.
Add:
1 lb. Pecans
Beat until tacky. Drop on wax paper.
This recipe was given to me by Helen Blaine.
6 to 8 Cube Steaks
2 cans Cream of Mushroom Soup
2 Cans Cream of Chicken Soup
Salt & Pepper to Taste
Pour 1 can of Cream of Mushroom soup and 1 can Cream of Chicken soup into crock pot. Salt and pepper steak to suit your taste. Put steak in crock pot. Pour remaining cans of soup over steak. Cook on low or crockery setting all day.
Serve with mashed potatoes, rice or noodles. It’s good either way.
3 cups sugar
1 ½ cups milk
1 lb. Dates, chopped
2 Tbsp. butter
1 tsp. Vanilla
1 ½ cups chopped pecans
Cook sugar, milk and dates to a soft ball stage. Add butter and cool to lukewarm. Add nuts and vanilla. Beat until thicken and drop a teaspoon at a time onto wax paper.
This is also one that Mama-T used to make all the time.
2 cups flour
1 tsp. Salt
2/3 cups shortening
1/3 cup milk
Cut shortening into flour and salt. Add milk. Stir and knead. Divide dough in half. Roll each half into a large circle on floured surface.
This is Mama-T’s recipe.
6 cups spinach torn into bite-sized pieces
¼ cup chopped onion
4 slices bacon
¼ cup wine vinegar or cider vinegar
1 tablespoon sugar
1 tsp. Salt
¼ tsp. Black pepper
Place spinach and onion in a large serving bowl; set aside. In a skillet, saute bacon until crisp. Drain bacon on paper towel, crumble. Slowly stire vinegar, sugar, salt and black pepper into bacon drippings. Bring to the boiling point. Slowly pour hot dressing over spinach and onion; add crumbled bacon, toss lightly and serve at once.
1 ½ cups chopped pecans
3 oz. Coconut
1 box German chocolate cake mix
1 stick butter or margarine
8 oz. Package of cream cheese
1 lb. Box of powdered sugar
Grease a 9 x 13 pan. Sprinkle pecans in bottom of pan. Sprinkle coconut over pecans. Prepare cake mix according to package directions and pour in pan over the pecans and coconut. Melt margarine and cream cheese together and add powdered sugar, mixing well. Pour mixture over the cake batter. Bake at 350 degrees for 45 minutes. Remove from oven and cool. Cut into squares to serve.
¼ cup butter or margarine
½ lb. Fresh asparagus, trimmed and cut into 1-inch pieces
1 medium red sweet pepper, chopped
1 medium onion, cut in thin wedges
8 cups 1-inch bread cubes (Vienna or French bread works well)
2 cups (8 oz.) shredded Cheddar, Swiss or Monterey Jack cheese, divided
1 cup cubed, cooked ham
8 eggs
2 ½ cups milk
½ tsp. Dried marjoram
½ tsp. Salt
1/8 tsp. Pepper
In medium skillet over medium heat, melt butter
Add asparagus, bell pepper and onion to melted butter in skillet and saute, stirring occasionally, until vegetables are crisp tender.
In a large bowl, combine bread cubes with 1 cup of cheese, ham and vegetable mixture. Mix gently, but well. Spoon into buttered 9 x 13 pan.
In medium bowl, combine eggs with milk, marjoram, salt and pepper. Mix well and pour evenly over bread mixture.
Cover and refrigerate for 12 to 24 hours. Bake in 350 degree oven for 45 to 50 minutes. Remove from oven and sprinkle remaining 1 cup of cheese evenly over the top of the casserole. Return to oven and continue baking just until cheese melts (about a minute or 2).
Mix:
1 cup sugar
1 Tbsp. Flour
3 Tbsp. Cocoa
Add:
1 cup evaporated milk
3 egg yolks
1 tsp. Vanilla
Pour into unbaked pie shell and bake for 1 hour at 275 degrees. Top with meringue made from your 3 egg whites. Return to oven and brown meringue lightly.
This is not the chocolate pie that most of us remember Mama-T making, but it’s one that she made in later years and liked also. I like the other one better, but this one is good also.
6 eggs
2 cups sugar
2 Tbsp. cornstarch
4 cups whole milk
1 Tbsp. butter
2 tsp. nutmeg, if desired
Beat eggs well. Add sugar, cornstarch and nutmeg. Mix well. Add milk and melted butter.
Pour into 2 unbaked pie shells. Bake at 350 degrees until it starts to bubble around the edges. Reduce heat to 300 degrees and cook until knife inserted in center comes out clean.
3 cups warm tap water
1/3 cup sugar
3 pkgs. Dry yeast
1/3 cup cooking oil
2 ½ tsp. Salt
2 ½ lbs. Bread flour
Stir all ingredients except flour together with a whisk. Stir in bread flour with a wooden spoon until dough is stiff. Put dough on floured surface and cover with a clean towel for 10 minutes. Knead dough for 5 minutes. Put dough in oiled bowl and let it rise until doubled in size ( about 1 hour). Oil loaf pans and your hands. Then shape dough into 3 loaves and place in loaf pans. Let rise to top of pan (about 25 minutes). Bake for about 30 minutes at 350 degrees.
This recipe was given to Theresa Lynn by her friend Elaine.
