Hagemann Family Cookbook

Full Hagemann Family Cookbook!



Lance’s Salsa



(3) 14 oz. cans whole, peeled tomatoes

(1) 14 oz. can tomato sauce

(1) Medium onion – finely chopped

2 tsp. garlic salt

1 tsp. cumin

1 tsp. cayenne pepper

2-3 fresh jalapeño peppers to taste – chopped as small as possible

2 tsp. cilantro


Blend ingredients in blender.

 "Texas Trash" 

Lisa Malesky’s grandma's recipe


1/2-pound margarine

1/2 tsp celery salt

1/4 tsp Tabasco

2 Tablespoons of Worcestershire

1 tsp onion salt

1 tsp garlic salt

1/2 tsp chili powder

1/2 tsp accent

1-quart popcorn

3/4 lb mixed nuts

3 cups Rice Chex

3 cups Corn Chex

3 cups of Wheat Chex

1 box small then pretzel sticks

2 or 3 cups of pecan halves


Melt margarine.  Add the salts and seasonings.  Mix well and pour over popcorn, nuts, Chex cereal, pretzels & pecans.  Bake in a large roasting pan at 250 degrees for 1 to 1 1/2 hours stirring every 15 minutes.

Pepperoni Bread

Kelly/Mary Schogoleff


1 loaf frozen bread dough (or those industrious have too much time on their hands types can make dough from scratch)

sliced sandwich pepperoni ( have to go to the deli to get...I have them slice on #1)

shredded mozzarella cheese

1 egg

pepper & oregano to taste


Roll out thawed bread dough into a rectangle, roughly 10" x 14"...not an exact science.

Whisk egg, pepper and oregano to form egg wash.  Brush dough with about half of the egg wash.  Layer the sandwich pepperoni slightly overlapping.  Throw on some shredded mozzarella...I'm a cheese lover, so I probably put about 1 to 1 1/2 cups over the pepperoni.  Gently roll the bread lengthwise being careful to have the bottom tucked in and pressed to seal.  Also tuck each end under the loaf.  Brush egg wash over the top. 

Bake at 350 for about 15 to 20 minutes...when tapped should sound hollow. 


Cathy’s Sauerkraut Meatballs

Kelly/Cathy Ruiz


1 jar chili sauce

1 can sauerkraut (drained)

1 can whole cranberry sauce

1 cup brown sugar

1½ cup water


Mix above together and add to cooked meatballs.  Bake for 1½ hours @ 350 degrees.  Stir occasionally.  Serve in a crock-pot.



Southern Livings’ Marinated Cheese


Mix the following ten ingredients in a jar and shake well.


½ cup olive oil

½ cup white vinegar

3 T chopped fresh parsley

3 T minced green onions

3 cloves minced garlic

1 2oz jar of diced pimentos (drained)

1 tsp. sugar

¾ tsp. dried basil

½ tsp. salt

½ tsp pepper


1 8oz block cream cheese

2 6oz packages of Kraft mild or medium cheddar cheese Cracker Cuts

     (already sliced for you)


Cut cream cheese lengthwise and then slice horizontally in ¼ “ squares.  Repeat with cheddar cheese brick if necessary.  Spread cream cheese between each layer of cheddar cheese and standup on its edge and form two rows side by side.  Pour marinade over cheeses, cover and refrigerate overnight or at least 8 hours.


Prior to serving, spoon excess marinade back over cheeses.


Serve with crackers!  Excellent and pretty appetizer!

Bourbon Meatballs

This is a recipe Kelly received from a Bunco friend.


1 cup brown sugar

1 cup bourbon

14 oz. ketchup

Small frozen meat balls (thaw)


Heat first three items on low heat.  Simmer for 20-30 minutes.  Add meat balls.  I usually put my sauce and meat balls in a slow cooker for an hour or so (after simmering sauce on stove).


Cowboy Caviar



1 can black-eyed peas (rinsed & drained)

1 can shoe peg corn (rinsed & drained)

1 can black beans (rinsed & drained)

3-4 stems green onions, diced

3 Roma tomatoes diced

1-2 avocados diced

1 handful chopped fresh cilantro




¼ cup red wine vinegar

¼ cup olive oil

2 garlic cloves, pressed


Combine first seven ingredients in a large mixing bowl (do not mix yet).  Wisk dressing ingredients and mix gently with other ingredients. 

Serve immediately with Tostado chips


Not:  To make ahead of time, you can place the ingredients in the bowl to chill, but do not mix together or combine with dressing until ready to serve. 

Additionally, chop the Avocado right before serving to avoid browning.



Avocado Dip

Grandmother Edith


1 ripe avocado, mixed with 1 small package Cream Cheese

1 tbl. Lemon juice

1 medium onion chopped fine

1 tsp. sugar

1 tsp. Worcestershire sauce

1 dash soy sauce

1 dash Lawrey’s Season Salt

1 Dash garlic salt

1 dash hot sauce


Mix together and let mellow at room temperature.  Place avocado seed in mixture to keep from turning dark.



Frito dip


Nana (Shirley) didn’t like very many dips when she was young, but she loved this one.  She and Mema would fix this when she had a slumber party or boy-girl party.


18 oz. package Philadelphia Cream Cheese

Dash red pepper

1 tsp. lemon juice

4 tbl. Cream

2 tbl. Mayonnaise

2 tsp. onion juice

2 tsp. anchovy paste


Shrimp Butter Dip


“I always made this for Grandaddy Pug.  He loved any kind of seafood and especially liked this dip.


Large Philadelphia Cram Cheese

2 tbl. Butter

1 tbl. Lemon juice

1 can cocktail shrimp, drained

Put in food processor until smooth


Add 1 tbl. chopped onion and sprinkle with pepper.  Refrigerate.  Good on Melba toast or crackers.


Six Layer Dip


1 can (16 oz.) refried beans

1 cup shredded cheddar cheese

1 cup dairy sour cream

1 1/2 cups shredded lettuce

1 medium tomato, chopped

2 scallions, chopped

Tortilla chips


Spread the refried beans in the bottom of a greased 1 1/2-quart casserole.  Sprinkle with cheese; cover.  Bake in a 350 oven for 25 minutes; remove cover.  Continue baking until cheese is melted.  Remove from oven.  Spread sour cream over beans.  Top with lettuce, tomato and scallions.  Serve immediately with tortilla chips.


Spinach Dip


1 package frozen chopped spinach (thawed).  Squeeze out water.


Mix:                1 package vegetable soup mix

                        1 1/2 cup sour cream

                        1 cup mayonnaise

                        1-cup water chopped chestnuts


Taco Spread


This recipe was given to Kelly by Amber Voy, the director at Casey’s Day Care in Plano.  It was a favorite at the Day Care.



3 tbl. sour cream

8 oz. cram cheese


Spread on plate.



8 oz. taco sauce

Chopped lettuce

Chopped tomato

Green pepper

Black olives


4 oz. shredded cheese


Serve with tortilla chips.

Deviled Eggs

Aunt Patsy


Boil eggs.  Peel.  Cut lengthwise.  Hollow out egg yolkes.



Yellows of egg

Celery Seed (to taste)

Salt & Pepper (to taste)

A little vinegar

A little mustard

A little mayonnaise or Miracle Whip


Return to egg!




BBQ Meatloaf

This is Mema's recipe and is the very best smelling and tasting meatloaf ever made!


1 1/2 lb. ground beef

2 cans tomato sauce

1 egg

1-cup bread crumbs

1 1/2 tsp. salt

1/4 tsp. pepper

1/2 cup water

1 tbl. chopped onions

3 tbl. brown sugar

2 tbl. mustard

3 tbl. vinegar


Mix beef, onion, breadcrumbs, salt, pepper, 1 can tomato sauce and egg together in loaf pan.


Mix remaining ingredients and pour over loaf.


Bake at 350 for 1 hour and 15 minutes.

Chicken Loaf

Aunt Pat

“This is an easy substitute for chicken and dressing.  A family favorite!”


8 oz. pkg. or 3 ½ cups herb seasoned stuffing

3 cups cubed cooked chicken

½ cup butter

½ cup flour

¼ tsp. salt

¼ tsp. pepper

4 cups chicken broth

6 slightly beaten eggs

10 ¾ oz. can Cream of Mushroom soup

¼ cup chopped pimentos

1 cup sour cream


Prepare stuffing according to package directions. Spread in 9x13 baking dish.  Top with a layer of chicken.  In a large saucepan, melt butter, blend with flour and seasonings, add broth, and cook, stirring, until mixture thickens.  Stir small amount of hot mixture into beaten eggs, return to hot mixture and pour over chicken.  Bake 40-45 minutes at 325 degrees, until knife comes out clean.  Let stand 5 minutes to set, then cut into squares and serve with sauce made by heating soup, pimentos, and sour cram together. Serves 12.  Can be frozen and reheated in foil.

Everyday Meatloaf



2/3 cup dry brad crumbs

1 cup milk

1 ½ lbs. ground beef

2 beaten eggs

¼ cup grated onion

1 tsp. salt

½ tsp. sage

1 dash pepper


Soak bread crumbs in milk.  Add meat, eggs, onion, seasonings in bowl.  Smush with hands.  Add milk and bread crumbs.  Put in bread pan.  Pour 1 small can tomato sauce over top.  Poke with knife.  Add 1 can whole tomatoes (with juice).  Bake at 350 for 1 hr. & 15 minutes.

Chicken Casserole

PaPa Jim

This is a Hagemann family stand-by!


1 can cheddar cheese soup

1/2 can milk

1 cup diced cooked chicken (5 oz. can Swanson Boned chicken)

2 cups cooked noodles

2 tsp. diced pimento

1 tsp. finely chopped parsley


Mix ingredients.  Bake at 350 for 30 minutes.

Roast Pheasant



Cover bottom of baking pan with celery, onions and apples cut into small pieces. Put pheasant breasts on top of this and completely cover each one with strips of bacon.  Bake in uncovered pan for approximately 2 hours at 375 degrees.


Sauce:  1 can whole cranberries

              1 cup ketchup

              2 TBL. Worsteshire Sauce

              1/2 cup sweet Vermouth or any sweet white wine

              Bring to a boil - cover and keep warm.


Crock-Pot Chicken Tacos

Kelly – my friend, Deb Turner, gave me this recipe.  I’ve passed it along to all my friends and we all love it!


Put 4 frozen chicken breasts in a crock-pot. Add 1 1/2 c. salsa and 1 packet taco seasoning. Cook on high for 6 hours.


It's great for tacos, salad, nachos, quesadillas etc.

Chicken Enchiladas


2 cans Cream of Chicken soup

1/2 cup sour cream

Green chilies


Flour tortillas


Filling:                    Velveeta

              Chopped onions

              1 can chicken


Bake at 350 for 20-30 minutes.

Makes approximately 1 dozen

Chicken Enchilada Casserole



1 package (10 oz.) frozen corn kernels, thawed slightly

12 corn tortillas (6-inch)

1 cup bottled hot salsa

1 can (14-16 Oz.) stewed tomatoes

1 container (8 oz.) low-fat plain yogurt

1/2 cup low-fat (1%) milk

3/4 tsp. salt

24 pitted black olives, sliced

1 can (16 oz.) black beans, rinsed and drained

8 oz. cooked chicken, torn into shreds (about 2 x 1/2 inches)

1/2 cup sliced green onions OR: chopped onion

1/4 cup chopped fresh cilantro

1/4 tsp. pepper

1 tsp. ground cumin

1 tsp. dried oregano

4 ounces shredded sharp Cheddar cheese (1 cup)


1.    Heat oven to 350.  Lightly oil 12x9x2-inch-baking dish.

2.    Sprinkle 1/2 cup corn kernels in prepared dish.  Tear 6 corn tortillas into 4 or 5 pieces; arrange, overlapping to cover bottom of dish.

3.    Mix salsa and tomatoes in bowl.  In another bowl, stir together yogurt, milk and 1/4 tsp. salt

4.    Spool 1-cup salsa mixture over tortillas in dish.  Drizzle with 1/2-cup yogurt mixture; sprinkle with olives.  Reserve 1/4 cup each corn and beans; sprinkle remaining corn and beans over casserole.  Top with chicken, green onion and cilantro.  Sprinkle with remaining 1/2-tsp. salt, the pepper, cumin and oregano.  Sprinkle with half the Cheddar; spoon 1/4-cup salsa mixture over top.

5.    Tear remaining tortillas into pieces.  Overlap on top to cover.  Sprinkle with reserved corn and beans.  Spoon on remaining salsa mixture.  Drizzle remaining yogurt mixture over top; sprinkle with remaining Cheddar.

6.    Bake, covered, in 350 oven 15 minutes.  Uncover; bake 10 minutes or until hot and lightly browned.  Serve with sour cream and radish slices if desired.


293 callers, 10 g fat, 35 g carbohydrate

Pork Chops Dijon



4 pork chops (thin)

1 onion, chopped

3 tablespoons Dijon mustard

2 tablespoons bottled Italian dressing

¼ teaspoons ground, black pepper


  1. Trim excess fat from pork chops
  2. Spray a large skillet with vegetable spay.  Brown chops on medium heat for 7 minutes on each side.  Remove from pan and set aside.
  3. In same skillet, sauté onions over medium heat for 3 minutes.  Push onions aside and return pork chops to pan.
  4. In small bowl, combine Dijon mustard, Italian dressing and pepper.  Pour over pork chops, cover and simmer on medium-low for 15 inutes or until meat is tender.


Makes 4 servings.


Chicken Spaghetti


I don’t think I’ve ever made this version of Dayna’s chicken Spaghetti.  She has a different recipe that we’ve all stolen and made our own over the years!


2 fryers - cooked, boned, diced

Chop and sauté in butter: 1 garlic clove; 1 bell pepper; 1 onion

Cook 1 package of 10 oz. long spaghetti

1 can (15 oz.) tomato sauce

1 can water chestnuts

1/2 jar pimento

Chopped black olives

Salt and pepper


1.    Mix above ingredients and bake 1 hr. 15 minutes

2.    Add:  1 small box Velveeta (in chunks), 1 carton whipping cream (un-whipped)

3.    Cook about 15 minutes more.


Serves 12

Casey’s Favorite Chicken Spaghetti



Whole chicken or chicken breasts or chicken thighs


Medium package Velveta Cheese

Green olives (diced, salad type)

Cream of Mushroom Soup


Boil chicken, along with about half an onion, garlic and a few celery sticks (if you have them), for about an hour.  Season water with salt, pepper, poultry seasoning.  Let chicken cool.  Tear or chop into bite-size pieces.


Cool spaghetti in chicken broth. Drain broth, but reserve about 2-3 cups to use later.


Return spaghetti to empty pan.  I put the stove on med-low so that the heat helps melt the mixture. Start by adding ½ the medium package of cheese (you may want to add more later).  Add Cream of Mushroom Soup and green olives.  It will probably be too thick so add 1-2 cups of broth to make it creamy, but not runny (start with 1 cup, add more as needed).. 


The success to this dish is in how well you season the chicken when cooking.  I usually add more salt and pepper to the completed mixture.  Use any seasonings you feel appropriate.

Chicken Tetrazini

Kelly – Forest Creek Elem. Cookbook


4-5 chicken breasts


Clove of garlic

1 cup half & half

1 cup Sharp cheddar cheese

2 cans Cream of Mushroom soup

2 cups grated cheddar cheese, milk

1 stick oleo

Spaghetti (6 servings)

Green olives, sliced



Boil chicken in water, salt & garlic until tender.  Save juice to boil spaghetti. Over low to medium heat, cook sop, half & half, 2 cups mild cheddar cheese and 1 stick oleo until melted and smooth sauce.  Layer in casserole dish:  cooked spaghetti, chicken in bite size pieces, sauce and olives. Repeat.  Top with sharp cheddar, dot with oleo and sprinkle with paprika. 

Bake 45 minutes at 350 until bubbles around edges.



“Every time I made chicken and dumplings, PaPa would make the remark that they didn’t taste like his mother’s dumplings (hers wer real greasy).  One day he made that remark and I said, “If you like your Mother’s dumplings so well, why don’t you go back and live with her”?  I didn’t hear it any more!


1 ½ cup four

Tbl. shortening

Dash salt

Add milk until stiff dough (between pie and biscuit stiffness

Cut dough ¼” thick


Cook chicken 20-30 minutes.  Remove chicken, then drop dumplings into boiling broth and cook 20 minutes.




Chicken N’ Dumplings

Blue Denim Gourmet Cookbook

This is the recipe Kelly used to learn how to cook Chicken and Dumplings for Haley.


2 c. flour                                                                    2-3 lb. chicken

½ c. shortening                                                        ¼ t. oregano

½ t. salt                                                                     ¼ t. salt

1 egg                                                                           ¼ t. pepper

¼ c. milk                                                                   1 clove chopped garlic

2 t. butter                                                                 2 hard boiled eggs, chopped

1 T. chicken stock or bouillon


Sift together flour and salt; cut in shortening.  Beat 1 egg and add to ¼ c. milk.  Pour egg mixture into flour mixture, slowly.  Roll thin and cut into strips.  Put chicken into enough water to cover in large pot.   Add oregano, salt, pepper, and garlic, boiling about 20 minutes or until tender.  Take chicken from water and debunk.  Bring water to boil again. Drop in alternating handfuls of dumplings and chicken. Add 2 t. butter and hard boiled eggs, chopped, and chicken stock.  Cover and cook 1-15 minutes or until thickened on low temperature.   Salt and pepper to taste.  Serves 8-10.






Hot Chicken Salad

Mema Birdie


2 cups diced chicken

2 cups diced celery

6 eggs, boiled and grated fine

2 cans cream of chicken soup

2 tbl. Lemon juice

2 tsp. salt

2 small onions, chopped fine

2 cups cooked rice

1 ½ cups mayonnaise (do not use salad dressing)


Mix together and top with cracker crumbs or potato chip crumbs.  Bake in a 325 oven 30-45 minutes.

Hot Chicken Salad

Mary Jo Hagemann


Large fryer, cooked, boned, and cut in chunks

2 heaping cups of chopped celery

3 hard boiled eggs, chopped

½ cup salad dressing

1 or 2 cans Cream of Chicken soup

2 or 3 tbl. lemon juice

1 package slivered almonds

Salt & pepper, to taste


Mix all together to moist consistency.  Place in oblong Pyrex casserole dish.

Cover with Ritz crackers. Dab lightly with butter.  Sprinkle with paprika.

Bake about 35 minutes at 350 until top is golden brown and crisp.

Don’t over cook as celery should be crisp.





Kathy's Chicken Casserole



3 cups chopped chicken

2 cups chopped celery

1/2 cup slivered almonds

1/2 tsp. salt

2 tbl. graded onion

1/2 cup chopped green pepper

1/2 cup mayonnaise

2 tbl. chopped pimentos

2 tbl. lemon juice

1 can Cream of Chicken Soup

1 1/2 cup graded American cheese

3 cups crushed potato chips


Combine all ingredients except cheese and potato chips… toss… put in oblong dish…. spread cheese and chips on top. 

Bake at 350 for 20-35 minutes or until hot.



6oz. package lasagna noodles

1 1/2 package spaghetti sauce mix

6 oz. can tomato paste

1 beaten egg

1 1/2 cup large curd cottage cheese

1 teaspoon salt

1/4 Parmesan cheese

1 1/2-2 lb. ground beef


Cook noodles as package directs.  Prepare sauce mix according to package using tomato paste and beef with egg (put raw egg in with raw beef and cook).  Alternate layers of noodles, sauce and cheeses ending with cheese.  Use 9x13 baking dish and bake at 375 for 30 minutes.  Freezes well.




Easy Lasagna

Cathy Jane


Lasagna Noodles

Ragu (large)

Mozarella Cheese

Ricotta Cheese

Parmesean Cheese

Hamburger Meat


Boil noodles til soft.  Brown hamburger meat and mix with Ragu sauce.  In 9x12 dish…thin layer of sauce to cover bottom of dish – layer the following - noodles (about 3)/sauce/Ricotta/Mozerella/Parmesean.  Repeat about 2 more times.  Top of lasagna should be sprinkled with mozzarella cheese.  Bake ½ hour at 350.

Mexican Corn Bread

Dayna/Cathy Jane.    This is one of Matt’s favorites!


1 medium onion, chopped

1 can green chilies

1 to 1 ½ lbs. Velveeta cheese

1 can cream corn (16 oz.)

1 lb. beef

3 packages corn bread mix (prepared as directed, but not cooked).


Pour ½ of prepared corn bread mix in 9x13.  Sprinkle with cooked hamburger meat, corn and cheese.  Top with remaining corn bread mix.


Mema’s Chicken & Spaghetti

Mema (Birdie)

When Nana Shirley was young and Mema and PaPa had their big group of friends over – it was either July 4th or New Year’s – Mema would fix this big recipe in her old electric portable oven that we had for so many years.  It would be full.  When everyone left, it would be empty.


Cook chicken – chop

Cook spaghetti – add to chicken stock


Sauté’ 2 onions and 1 green pepper in ½ lb. butter

Add chopped chicken to spaghetti

Add sautéed onions and pepper to chicken and spaghetti

Add 1 can mushrooms, 1 can tomatoes, and 2 hot peppers.

Cook and simmer for 45 minutes.


Add slat and pepper, to taste.

Add 1 lb. grated cheese slowly.


Molly's Brisket

Molly Anderson


1 can stewed tomatoes




Worchester sauce


Pour onto brisket and cook all night and day in crock-pot.

No Peek Casserole



1 lb. stew meat

1 can Cream of Mushroom soup

14 oz. can mushrooms, drained

1 envelope onion soup mix

½ cup red wine


Mix all ingredients in a crock pot.  Cook on high 2 ½  hours.  Serve over egg noodles or rice.





1 package dry yeast

1 cup water (hot)

1/2 tsp. sugar

1/2 tsp. salt

2 1/2 cup flour

2 tbl. Oil


Dissolve yeast, sugar and salt in hot water.  Let stand 5 minutes.  Mix in flour and pour oil over it.  Let dough rise in covered bowl in warm place 20-30 minutes.


Pat out into 12” greased pan (PAM).  Bake on bottom rack at 425 for 8 minutes.


Top with Prego, cheese and meat.



Mozzarella cheese

1 crust = 2 strombolli

Sprinkle with Parmesan cheese

1/2 hamburger and 1/2 sausage (more cheese and 8 pepperoni)


Bottom and top first then slides


Brush with melted butter. 


Bake at 425 for 20-25 minutes.

Quick and Easy Goulash


As usual, Dayna passed this recipe onto Kelly and now Kelly considers it hers!  It’s a quick dinner and a favorite for Mo, Matt and Casey when they were young.


1 pound hamburger meat, browned with onion

1 small can whole corn (don’t drain)

1 small can tomato sauce

Salt & pepper, to taste

½ tsp. garlic salt, to taste

¼ cup cooked macaroni noodles.


Brown meat and diced onion (together).  Drain meat and add all other ingredients. Simmer on stove for about 20-30 minutes.

Russian Chicken



Chicken breasts

8 oz. bottle Russian dressing

1 package Onion Soup mix

1 10oz. Apricot preserves

Bell pepper (sliced)



Marinate chicken if you have time.  Put chicken and marinate (covered with foil) in oven at 350 for one hour.  Put pineapple and bell pepper on top and cook uncovered for an additional 10-20minutes.


* I only cooked it for a total of about an hour and 10-15 minutes.  I would recommend using a thermometer at the hour mark or so, to check to see if the chicken is at the right temperature.  It has a tendency to get tough/chewy.



Campbell’s Deep-Dish Chicken Pot Pie


2 cans (10 3/4 oz. each) Campbell’s Condensed Cream of chicken soup

     or 98% Fat Free Cream of Chicken Soup

2 packages (about 9 oz. each) frozen mixed vegetables, thawed

2 cups cubed cooked chicken

1/2 cup milk

1 egg

1 cup Bisquick Baking Mix

     or Bisquick Reduced Fat Baking Mix


1.    Preheat oven to 400 degrees

2.    Mix soup, vegetables and chicken together in a casserole dish

3.    Mix milk, egg and baking mix.  Pour over chicken mixture

  1. Bake 35 minutes or until golden.  Serves 6


Taco Casserole


1 lb. ground beef

½ cup onion, chopped

1 pkg. taco seasoning mix

15 oz. kidney beans

6 oz. tomato paste

½ cup water

6 oz. black olives

½ cup sour cram

½ cup tortilla chips, crushed

1 cup Monterey jack cheese, grated


Brown beef and onion; drain.  Add taco seasonings, beans with liquid, tomato paste and water.  Simmer 10 minutes.  Pour into 9 inch square baking pan.  Top with olives.  Spread sour cream on top.  Add chips and cheese.  Bake 15-20 minutes at 350.


To make ahead, make up to sour cram part and refrigerate.  Bring to room temperature.  Add chips and cheese.  Bake until heated through and cheese is melted.


South of the Border Ranch Chicken

Molly Anderson


4 large chicken breasts (some dark meat thrown in too) or 1 large chicken

1 dozen corn tortillas

1 can cream of mushroom soup

1 can cream of chicken soup

Large can evaporated milk

1 onion chopped fine

2 four ounce cans of diced green chiles

10 oz. grated cheddar cheese


Simmer chicken in covered pot , bone chicken

Cut tortillas into one inch squares

Combine all other ingredients except cheese

In buttered casserole combine layers of chicken, tortillas and soup mixture until used up

Top with grated cheese

Bake 1 hour at 350*

Green Chili Poppy Seed Chicken

Kelly’s friend, Kelly Sheeran

This is a really good casserole.  Dayna and I made it for Nana’s surprise birthday lunch one year.  It’s yummy.


5-6 chicken breasts

2 cans Cram of Chicken soup

1 cup sour cram

¼ cup chicken broth

1 can green chilies

8 oz. grated Pepper Jack cheese

1 T. cumin

3 T. poppy seeds

2 rolls buttery crackers, crushed (Town House or Ritz)

1 stick butter

Salt and pepper, to taste


Cook chicken breasts, tear into small pieces and line bottom of a 9x13 dish.  Sprinkle chicken with salt and pepper.  Stir soups, water, sour cream, green chilies, cheese, cumin, and ½ the poppy seeds together and pour over chicken.  Mix butter with crushed crackers and remaining poppy seeds and sprinkle over mixture.  Bake at 350 degrees for 30 minutes.

Oh So Yummy, Chicken Pesto Pasta

This dish could not be any simpler to make and it is oh so yummy! It has 3 of the best ingredients out there: chicken, pesto, and pasta. Oh wait, don’t forget the Parmesan cheese!!


Recipe for Chicken Pesto Pasta – makes 4 servings

·      3/4 cup heavy cream

·      1/4 cup pesto – in the summer I make it with Homemade Basil Pesto

·      1/4 cup grated parmesan

·      Salt and pepper to taste

·      1/2 box cooked pasta – we’ve got bowtie

  • 3 cups cooked chicken shredded or cubed




Cook and prep your chicken and pasta to your liking and combine in a bowl. Set aside.

For the sauce, bring your heavy cream to a boil; stirring constantly; it will come to a boil fast. Let this boil on medium heat for 4-5 minutes until it thickens up. Add your pesto and stir. Add your Parmesan and stir until most of the cheese is melted in the sauce. Add your salt and pepper, not too much as the pesto and cheese have a lot of flavor by themselves.

Pour your pesto cream sauce over the chicken and pasta, and stir to combine. Now it’s ready for dinner. See what I mean, soooooo easy! Just watch, you’ll be adding pesto to everything you make! And cream, and cheese!




Bacon Dressing (1/2 Cup)



6 slices of bacon

1/2 cup vinegar

1/2 tsp. sugar

Salt & pepper


Dice bacon and let fat render out.  Remove from heat and slowly add vinegar, sugar, salt and pepper to your liking.  Mix thoroughly and pour over salad while warm.

Caesar Salad w/ Flank Steak


1 lb flank steak, seasoned on grill (or pan cooked)

2 bags Romaine lettuce

1 small red onion, sliced thin

Fresh parmesan cheese

Marie’s Creamy Caesar Dressing (HEB)


Mix all the above.  Add dressing, to taste.


Dayna’s Canned Fruit Salad



1 can cherries

1 can peach slices (do not drain)

1 can chunk pineapple (do not drain)

3 bananas

1 small box vanilla cook and serve pudding (do not use instant)


Mix in saucepan….. pudding along with juice of peaches and pineapple to make 2 cups of liquid.  Cook until thick and clear yellow.  Cool.  Pour over fruit.

Overnight Green Salad

Aunt Pat/Uncle Bob

“This is an excellent salad.  No leftovers on this one.  Easy and quick to prepare.”


1 bunch leaf lettuce, red or green

1 bunch romaine lettuce

1 pkg. fresh spinach

1 bunch green onions

10 oz. pkg frozen green peas, uncooked

1 lb. bacon, fried and crumbled



1 pkg. Hidden Valley Ranch dressing mix

1 cup sour cram

1 cup mayonnaise


Wash lettuce; drain well; break into bit-size pieces.  Layer ingredients in glass bowl in order listed.  Spread dressing over top, making sure it completely covers and seals bowl.  Cover with foil and refrigerate 24 hours.  Toss immediately before serving.  Serves 8-10.



Grandma Edith’s Christmas Salad


1 can cherry pie filling

1 can 15-oz. Eagle Brand milk

1 large can pineapple chunks (drain)

1 1/2 cups small marshmallows

9 oz. Cool whip

1 cup chopped pecans


Mix in order given.  Chill several hours or overnight before serving.


Grandma Edith’s Pistachio Salad

She wrote that this was Lance's favorite!


20 oz. Can crushed pineapple

Box Pistachio instant pudding mix

1/2 cup small marshmallows

1/2 cup chopped pecans

9 oz container of cool whip


Mix pudding mix well in pineapple (do not drain) and add all other ingredients and stir in Cool Whip.  Mix well and chill.  Keeps well and can be made the day before.


Laurie's Cold Slaw



1 1/2 lb. Cabbage

1 tsp. salt

2/3 cup sugar

1 cup whipping cream

1/3 cup vinegar

Shred cabbage and mix with remaining ingredients.  Place in covered dish.  Refrigerate for 30 minutes.


Mandarin Almond Salad

This recipe was one that Dayna gave Kelly.  Kelly takes it every time she is asked to bring a salad. Someone always asks for the recipe!


4 tbl. sugar (use 3 tbl. in pan with almonds, 1 tbl. in salad)

½ cup slivered almonds

3/8 to ½ cup oil

2 tbl. vinegar (tarragon)

1 tbl. parsley (minced, fresh)

½ tsp. salt

1 tsp. Dijon mustard

1 sm. Red onion, sliced (or sweet onion)

1/8 tsp. pepper

1/8 tsp. Tabasco

Lettuce (1 bunch red, leaf or Romaine)

11 oz. mandarin oranges, drained and chilled


Melt 3 tbl. sugar on low.  Add almonds.  Stir until cooked – cool – break.


In jar, combine oil, vinegar, parsley, salt, pepper, Tabasco, mustard, and remaining sugar.  Shake and chill.  Just before serving, combine almonds and onion.  Shake dressing, pour and toss.

Pam’s Oriental Salad



1 head green cabbage

1 whole bunch sliced green onions

2 oz. sliced almonds

¼ cup sesame seeds

2 pkg. oriental flavored noodles (Ramen noodles)


Wash and shred cabbage and slice onions, crush noodles.  Toast almonds and sesame seeds (slightly toasted and can be done in toaster oven for 1 cycle)



Make in shakable container.


¾ cup oil

¼ cup sugar

1 tsp. salt

1 tsp. pepper

6 tbl. rice vinegar

1 tbl. Accent seasoning slat

1 pkg. seasoning mix which was included in noodle package


Pour dressing over salad and cool in refrigerator until ready to serve.


Poppy-Seed Dressing (3 1/2 Cups)


This recipe was obviously given to me by a friend, but I can't remember whom!


1 1/2 cups sugar

2 teaspoons dry mustard

2 teaspoons salt

2/3 cup vinegar

3 tablespoons onion juice

2 cups salad oil - but never olive oil (I use Wesson)

3 tablespoons poppy seeds


Mix sugar, mustard, salt, and vinegar.  Add onion juice and stir it in thoroughly.  Add oil slowly, beating constantly, and continue to beat until thick.  Add poppy seeds and beat for a few minutes.  Store in a cool place or the refrigerator.


It is easier and better to make with an electric mixer or blender, using medium speed, but if your endurance is good you may make it by hand with a rotary beater.  The onion juice is obtained by grating a large white onion on the fine side of a grater, or putting in an electric blender, then straining.  Prepare to weep in either case.  If the dressing separates, pour off the clear part and start all over, adding the poppy-seed mixture slowly but it will not separate unless it becomes too bold or too hot.  It is delicious on fruit salads of any kind, but has a special affinity for grapefruit, and in combinations where grapefruit is present.  One of my most popular buffet salad bowls at the Houston Country Club, where I was manager, was finely shredded red cabbage, thinly slice-avocado, and halves of fresh grapes with Poppy-seed dressing.

Summer Chicken Fruit Salad



Bow Tie Noodles (as much as required per your size salad)

Boneless/Skinless Chicken Breast (boiled and cut into bit size pieces)

Fresh Fruit



Grapes (cut in half lengthwise)



Toasted slivered almonds

Paul Newman’s Italian dressing (use as desired flavoring)


Boil noodles, rinse and set aside to cool.  Boil chicken, set aside to cool.


Mix together fruit, add chicken, add noodles and fold in Italian dressing.

Mix in almonds before serving.

Sweet & Sour Salad



1 head lettuce

1 head spinach

1 bunch parsley

11 oz. can Mandarin oranges

Several green grapes

Almond slivers



½ cup sugar

¼ tsp. salt

5 tbl. vinegar

2 tbl. grated onion

1 tsp. celery seed

1 tbl. lemon juice

¼ cup honey

¾ cup oil


Mix all dressing ingredients (except oil) in blender.  Slowly add oil.  Pour on salad.


Corn Casserole

Molly Anderson


1 box Jiffy Mix corn muffin mix

3 eggs

1 can whole corn (juice and all)

1 can cram corn

8 oz. sour cream

1 stick melted butter


Mix together and pour into a greased bake @ 350 1 hour.

Fried Green Beans



1 large can of green beans (keep juice in case you need it)

Hormel Baco Bits (about ½ jar)

Chopped onion

Garlic salt

3-4 tablespoons of oil


Cook onion 1 to 2 minutes, add beans and garlic.


Pour Baco Bits into mixture while cooking. 


Serve hot.




Joan Clevenger – the best cook around! 


1 lb. bulk pork sausage (I use mild) 

1 medium onion, chopped 

1 clove garlic, minced (I use garlic powder; between 1/4 and 1/2 teaspoon) 

2 16 ounce cans black eyed peas (un-drained) 

1 16-ounce can tomatoes (I get chopped tomatoes) 

1/4-cup water 

1-teaspoon chili powder 

1/4-teaspoon pepper 


Crumble sausage in a skillet, and cook until done. Drain well. Stir onion and garlic into sausage and sauté 3 to 5 minutes. Add remaining ingredients; simmer mixture for 1 hour stirring occasionally. *I make this in a Dutch oven, so I just fry the sausage in the Dutch oven, drain and return it to the same pot. It saves washing the skillet. You can add more seasonings if you like, and hot sausage would give it more bite, if you like it hotter. Sometimes the peas have enough liquid in them that I don't add the 1/4-cup of water. Make it like the recipe first, and then you can make it your own recipe after that. Enjoy. 

Green Bean Bundles




Canned Whole Green Beans

Wrap ½ strip of bacon around 7-8 whole green beans.


Combine and melt the following in the microwave:

1 stick butter

1/3 cup brown sugar

1/8 tsp. garlic


Pour mixture over the wrapped green beans.

Bake at 350 for 20 minutes.

Turn over and broil for another 7 minutes.

Grandma Edith’s Squash Dressing


2 lbs. Yellow squash

1/4 cup of water

16oz. Package of cornbread mix (bake as directed)

2 cups milk

1/2 cup chopped celery

1/2 cup chopped onion

2 tablespoons Margarine

1 tsp. black pepper

(1)  10 oz. Can cream of chicken soup

2 tsp. poultry seasoning


Preheat oven to 350 degrees.  Cook squash in water in covered saucepan until tender.  Drain and mash.  Crumble bread into milk.  Set aside.  Sauté celery and onion in margarine until tender.   Add pepper soup poultry seasoning and squash.  Stir in cornbread mixture.  Pour ingredients into a 2-quart casserole.

Joan’s Broccoli and Rice Casserole

Joan Clevenger


1/2 cup chopped celery

1 medium onion (chopped)

1 package frozen broccoli

2 tbl. Oil

1-cup minute rice (cooked)

1 cup milk

1 can celery or mushroom soup

1 medium jar Cheese Whiz


Sauté 1/2 cup chopped celery and 1 medium onion... chopped...1 package chopped frozen broccoli in 2 tbl. Oil for 10 minutes...add 1 cup minute rice, cooked, 1 cup milk, 1 can celery or mushroom soup and 1 medium jar cheese whiz.  Mix and place in casserole and bake in 350 oven for 30 minutes.

Pickled Okra

PaPa (HB Ward)


Cut tips off okra and wash

Have jars clean - place in jar:

     1 tsp. Dill seed

     1 tsp. salt

     1 clove pealed garlic

     1 slice onion

     1 hot pepper

Boil water - cook okra 1 1/2 minutes

Place in jars to top

Pour boiling vinegar and water solution (1-cup water to 1-cup vinegar) over okra

Seal with "hot" lids.

Grandma's Cornbread Dressing


2 packages Cornkits - cooked

2 cans biscuits + 5 little ones - cooked

  (I usually cook the cornbread and biscuits a day ahead and store in a paper sack)

8 eggs

Several cans of chicken broth


1 tbl. fresh Sage

1/2 cup onions - sautéed in grease

1/2 cup celery - sautéed in grease


Crumble biscuits and cornbread.  Add 8 eggs to the cornbread/biscuit mix.  Stir together with a little chicken broth, black pepper and 1 tablespoon sage (do not add salt!).  Add more broth until very moist.  Add sautéed onions and celery and butter (crumble up) to dressing. 


Place dressing in a well greased pan.  Cook at 350-400 for 1 hour until brown.

Potato Casserole


This was a recipe Dayna found on the back of a hash brown bag.  I quickly became a family favorite for both Dayna’s and Kelly’s families!


32 oz. bag hash browns (thawed)

1 stick butter (melted)

1 can cream of mushroom soup

16 oz. sour cream

10 oz. grated cheddar cheese

Salt, pepper and dried onion to taste


Corn flakes


Mix all ingredients (except corn flakes) and put in 9x13 pan.  Crunch up corn flakes and cover top.  Cook 45 minutes at 350 degrees.


Western Bean Bake

Kelly/Cathy Ruiz


½ lb. ground beef

½ lb. diced bacon

1 died onion


Brown above – drain well



¼ cup ketchup

¼ cup BBQ sauce

2 tbl. molasses

2 tbl. yellow mustard

½ tsp. salt

¼ tsp. pepper

½ tsp. chili powder (I use more)


Mix above ingredients together and add to the beef mixture.



1 – 16 oz. Pork and Beans

1 – 16 oz. kidney beans

1 – 16 oz. butter beans


Don’t drain the beans.


Bake uncovered for 1 hour at 350.


Chicken Enchilada Soup



4 cans Cram of Chicken soup

1 lb. Mexican Velveeta – mild

1 can Old El Paso green chilies

“Shredded chicken

1 pint Half & Half

???Milk in carton


Chili powder

Serve over Doritos

Chili's Chicken Soup

It's like enchiladas in a bowl



1/2 cup vegetable oil

1/4 cup granulated chicken base

3 cups diced yellow onion

2 teaspoon ground cumin

2 teaspoons chili powder

2 teaspoons granulated garlic

1/2 teaspoon cayenne pepper

2 cups masa harina

4 quarts water

2 cups crushed tomatoes

1/2 pound Velveeta cheese cut into small chunks

3 pounds cooked, cubed chicken



2- 3 cups grated cheddar cheese

1 cup Pico de gallo

1 dozen corn tortillas, cut into strips and fried


In a large (2-gallon) stockpot over medium heat, combine oil, chicken base, diced onion, cumin, chili powder, garlic and cayenne pepper.  Sauté, stirring occasionally, until onions are tender.


Place masa harina in a large saucepan over low-medium heat.  Gradually add 1 quart water, stirring constantly to blend and remove lumps.  Add masa harina mixture to onions and bring to a boil.  Reduce heat and simmer mixture 2-3 minutes, stirring constantly, to eliminate the raw taste from the masa.  Add remaining water to stockpot.  Add tomatoes and allow mixture to return to a boil. Reduce heat to low and add cheese.  Continue to simmer, stirring occasionally, until cheese melts.  Remove from heat and add chicken.  Ladle into serving bowls.  Pile cheddar cheese in center of soup bowl; place about a tablespoon of Pico de gallo into the cheese and sprinkle soup with tortilla strips.  Yields 5 quarts.

Coffee Works’ Tomato Soup



2 large cans tomato sauce

1 large can tomato paste

1 1/2 large cans tomato juice

1 can chopped tomatoes

8 basic (fresh leaves) torn


1/2 cup chopped carrots

1/2 cup onion

3 tbl. Butter

Celery salt - thyme dash - sauté (above) 15 minutes

Add to Tomato mixture

Add 4 or 5 Bay Leaves, 5 cloves

Cook one hour and strain


Enchilada Pasta Soup

From the 2002 Pillsbury Bake-off


3 (14 oz.) cans ready-to-serve chicken broth

2 (14.75 oz.) cans cream-style sweet corn

2 (10 oz) cans red enchilada sauce

4.5 oz. can chopped green chilies

10 oz. can chunk white chicken in water, undrained

5 oz. pkg. uncooked vermicelli, broken into pieces

1 ½ tsp. cumin

½ tsp. salt

½ tsp. onion powder

½ tsp. dried oregano leaves crushed

Garnish, if desired with:  1 medium chopped onion; 12 oz. shredded Colby-Monterey Jack cheese blend (3 cups)

Fiesta Meat Chili


A slightly different version of PaPa’s Taco Soup


1 medium onion, chopped (about 1 cup)

4 cloves of garlic, finely chopped

1 lb. Ground pork or diet lean ground beef

2 cups Old El Paso Salsa

2 tbsp. chili powder

2 cans (15-16 oz. each) pinto beans, rinsed and drained

1 can (28 oz.) Hunt's whole tomatoes, undrained

1 package (16 oz.) frozen corn

Sour cream (optional)


Cook onion, bell peppers, garlic and ground meat in Dutch oven over medium heat, stirring frequently, until meat is no longer pink; drain if necessary.  Stir in remaining ingredients (except sour cream0, breaking up tomatoes.  Heat to boiling; reduce heat.  Cover and simmer 30 minutes.  To peach serving with sour cream (optional).  Serve with warm corn bread and butter.

Coffee Works’ Taco Soup

Nana & PaPa


1 lb.ground meat

1 chopped onion

1 chopped green pepper

32 oz. can tomatoes, whole (Progresso Italian style)

2 cans pinto beans w/ juice

1 pkg. Hidden Valley Ranch dressing mix

Salt & pepper, to taste

2 cups water (you may substitute 1 can chicken broth for 1 cup of the water

2 cans kernel corn, w/ juice

1 pkg. Taco Seasoning


Brown meat with chopped onion and green bell pepper.  Drain fat.  Chop tomatoes.  Add tomatoes and remaining ingredients to mixture.  Bring to a boil.  Reduce heat and simmer or 1 hour.  Top with crushed tortilla chips and grated cheese.

Taco Soup

Trudi Denney


2 lbs. hamburger

1 medium onion, chopped

Brown and drain meat and onion.


            1 can chopped green chilis

            3 cans Mexican stewed tomatoes

            1 can Ranch Stylebeans

            1 can hominy (drained)

            1 pkg. Taco seasoning

            1 pkg. Hidden Valley Ranch dressing

            ½ tsp. salt

            1 tsp. pepper

            1 ½ cups water


Simmer for about 30 minutes.  Serve with cornbread, corn chips or crackers.

PaPa's (HB Ward) Chili


From Nana Shirley:  “As with all of Daddy’s recipes they were all his creations.  He’d work on a recipe for years, changing it up a little each time until he got it just like he wanted.  His chili was great.” 


From Mema Birdie:   “I ate a lot of yucky chili before he got his chili to perfection, but when he got it just like he wanted it, it was yummy, yummy good!”


3 lb. Chili meat

4 tsp. cumin seed

1 tsp. salt

4 tsp. chili mix

1 tbl. Garlic

2 tbl. Onion

1 tsp. black pepper

1 1/2 tsp. paprika

2 pods dry peppers


Cook slowly for approximately 1 hour; add 1-cup water.  Bring to a slow boil and add enough cracker meal to thicken.

Shrimp Gumbo (Charolotte's)



1-cup onion sautéed in 2 tbl. Butter

3 tbl. Butter

4 tbl. Flour

4 1/2 cups broth - beef or chicken

1 dozen shrimp

1 can crab meat (in water)

1 #2 can pieces tomato

1 tsp. salt

2 tsp. parsley

1/8 tsp. thyme

1 clove garlic

2 bay leaves

2 cups frozen okra

1-tsp. filet powdered


Melt 3 tbl. Butter - add flour - add broth to butter and flour mixture.  Have broth boiling - add little at a time.  Add shrimp, crabmeat, tomatoes chopped spices.  Turn fine low under mixture.  Cook okra in water and add to mixture.  Simmer 1 1/2 hrs.


Cheddar-Ham Oven Omelet



TIME: Prep: 15 min. Bake: 40 min. + standing


16 eggs

2 cups milk

2 cups (8 ounces) shredded cheddar cheese

3/4 cup cubed fully cooked ham

6 green onions, chopped



In a large bowl, beat eggs and milk. Stir in the cheese, ham and onions. Pour into a greased 13-in. x 9-in. baking dish.

Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.




Cheese Quiche


Dayna made this for Kelly’s baby shower for Casey. Yummy.


25 Ritz crackers, crushed

1/4 cup melted butter

6 slices bacon sliced and cooked

1/2 onion, chopped

2 eggs, beaten

3/4 cup sour cream

1/2 tsp. salt

Dash pepper

8 oz. grated Swiss cheese

1/2 cup grated cheddar cheese


Mix crushed crackers and melted butter together.  Press against pie pan.  Fry bacon, remove from pan, and sauté onions in bacon fat.  Drain.  Combine bacon, onion eggs, sour cream, salt, pepper and Swiss cheese.  Fill pie shell.  Top with grated cheese.  Bake at 375 degrees for 30 minutes.  Let sit for 6-10 minutes before cutting.  Serves 6-8.

Cheryl's Sausage Brunch



1 lb. Sausage, browned and drained

9x13 with PAM

2 cups milk

1 cup bisquick

4 eggs

2 cups grated cheese


Mix together and bake at 350 for 25-30 minutes.

Egg Casserole


2 cups grated cheese

½ cup butter

1 cup half & half

12 eggs, slightly beaten

1 pound Sausage, bacon or ham (crumble)

½ teaspoons Salt

¼ teaspoons Pepper

2 teaspoons Mustard


Spread cheese in a greased 13x9 pan.  Dot with butter.  Combine cream, spices and mustard.  Pour half of this over cheese.  Pour eggs over this, add meat, and pour on remaining cream mix.  Smooth slightly over mixture (you can sprinkle with extra cheese).  Bake at 350 for 40 minutes.  You can prepare early and refrigerate.

Breakfast Casserole


6 eggs

4 cups milk

2 cups browned and drained breakfast sausage

2 cups of diced cooked ham

10 slices white bread, torn into pieces

1 lb. Velveeta cheese (diced)

½ cup melted butter

1 tsp. dry mustard

½ tsp. Salt


Preheat the oven to 350

  1. Brown and drain the breakfast sausage and set aside
  2. Beat the eggs, milk, butter, mustard and salt in a bowl and set aside
  3. In casserole dish (9x13), layer the following:
    egg mixture
  4. Stir slightly and bake for 65-75 minutes


Mexican Egg Dish


This is an adaptation of a dish Ron enjoyed when we visited the Le Peep restaurant.


Fry southern potatoes (the little square frozen ones)

In a separate pan, fry sausage, onion, pepper, seasonings and salsa.

In small baking dish or small black skillet (I used a small black iron skillet) put potatoes on bottom.  Put sausage mixture on potatoes.  Put diced tomatoes and Colby/Monterey Jack cheese on top.


Place in oven to melt cheese.  Top with a fried egg.



Vanilla Pudding

Molly Anderson


2 large boxes instant vanilla pudding mix

3 cups milk

8 oz. Cool Whip

8 oz. sour cream

2 tsp. vanilla


Mix pudding and mil on high.  Add remaining ingredients and layer.

Microwave Peanut Brittle


1 cup sugar

½ cup white Kayro Syrup

¼ tsp. salt

1 tsp. vanilla

1 tsp. baking soda

Unsalted peanuts (1 lb. jar)


Combine in an 8 cup glass measuring bowl.  Microwave on high for 5 minutes. 

Blueberry Cake



2 cups sugar

1 cup brown sugar

8 oz. Cream Cheese

2 tbl. butter, melted

3 eggs (or 4 egg whites)

1 tbl. vanilla

2 ½ cups unbleached flour

2 tsp. baking powder

½ tsp. cinnamon

¼ tsp. salt

2 cups fresh blueberries


Preheat oven to 350.  Spray a 13x9 pan with cooking spray and set aside.

Cream together the first 6 ingredients and then add the rest.

Pour into a 13x9 pan and sprinkle top of batter with sugar and cinnamon if desired.  Bake at 350 for 35 minutes or until toothpick comes out clean.  Cool for ten minutes and serve.

You can substitute peaches (fresh or canned) for the blueberries, but make sure excess juices are drained off.  You may also need to add a little more flour in the peach recipe, since peaches tend to be juicier.

Charlottes Pralines



2 cups sugar

1/4 tsp. soda

1/2 cup milk

1/2 cup Karo Syrup

2 tbl. Butter

1 tsp. vanilla

2 cups pecans


Mix sugar, soda, milk and Karo syrup.  Pour into 2-quart boiler and let reach soft boil or 238f. Add butter and vanilla; then beat until thick enough to drop from teaspoon.  Add pecans and drop on waxed paper.  If mixture hardens before it can be dropped, heat over the fire for just a few minutes; then drop onto waxed paper.



2 cans water-packed fruit - keep syrup

2 cups sugar

1/4 cup flour

White cake mix

1 1/2 cups butter


Mix in ungreased pan.  Sprinkle 3/4 box white cake mix. 

1 1/2 cups butter and pour over.

Bake at 350 for 1 hour.

Peanut Butter and Chocolate Clusters


6 oz. Milk Chocolate Chips

6 oz. Peanut Butter Chips

1 Tablespoons Peanut butter

1 medium jar unsalted peanuts


Microwave 4-5 minutes on med-high

Drop onto wax paper.  Cool completely and serve.



Roll-out Cookie Recipe


1 cup butter or margarine, softened

1 cup sugar

1 large egg

1 tsp. vanilla

2 tsp. baking powder

3 cups flour


Preheat oven to 400.  In a large bowl, cream butter and sugar with an electric mixer.  Beat in egg and vanilla.  Add baking powder and flour one cup at a time, mixing after each addition.  The dough will be very stiff; blend last flour in by hand.  Do not chill dough.  Divide dough into 2 balls.  On a floured surface, roll each ball in a circle approximately 12" in diameter and 1/8" thick.  Use cutters as a guide; dough should be only slightly thinner than cutter.  Dip cutters in flour before each use.  Bake cookies on ungreased cookie sheet on middle rack of oven for 6-10 minutes, or until cookies are lightly browned.

  Merry Chocolate Chip Cookies


1¼ cups butter or margarine, slightly softened

¼ cup shortening

1¼ cups granulated sugar

1¼ cups packed brown sugar

1 tablespoon vanilla

2 eggs

4¼ cups Gold Medal all-purpose flour

2 teaspoons baking soda

                     ½ teaspoon salt

                    1 bag (12 oz) semisweet chocolate chips (2 cups)

                    1 bag (14 oz) candy-coated chocolate candies


  1. Heat oven to 375 degrees.  In large bowl, beat butter, shortening, sugars, vanilla and eggs with electric mixer on medium speed, or mix with spoon.  Stir in flour, baking soda and salt (dough will be stiff).  Stir in chocolate chips and chocolate candies.
  2. On ungreased cookie sheet, drop dough by level teaspoonfuls or #70 cookie/ice cream scoop about 2 inches apart.
  3. Bake 10-11 minutes or until light brown (centers will be soft).  Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.



Praline Cookie/Candy


1 stick butter

1 stick oleo

½ cup sugar

1 cup chopped pecans

1 tsp. vanilla

48 graham crackers, arranged closely together

Boil butter and sugar and vanilla 3 minutes.

Add pecans – pour over graham crackers. 

Bake about 8 minuts at 350.  Do not overcook.

Strawberry Dessert

Mary Jo Hagemann


Crust:      2 cups crushed pretzels

                  3 tbl. sugar

                  ¾ cup melted oleo


Mix well and put into 9x13 pan

Bake at 400 for 8-10 minutes, cool


Filling:     8 oz. softened cream cheese

                  1 cup sugar

                  1 large carton Cool Whip


Mix well – put on top of cooled crust


Topping:  1 package strawberry Jello

                  (2) 10 oz. packages frozen strawberries, juice too


Dissolve Jello in 2 cups boiling water. Add frozen berries.

Refrigerate until mixture begins to thicken.

Pour into filling and refrigerate



Cinnamon Rolls


These are fantastic cinnamon rolls.  Nana would make them when Kelly and Dayna were growing up.



1 cup firmly packed brown sugar

1 cup whipping cream (do not substitute)

Mix in un-greased 13x9 pan



1/2 cup sugar

2 tsp. cinnamon

1/2 cup softened butter

Mix together to spread on dough.



3-3 1/2 cup flour

1 package dry yeast

1/4 cup sugar

1 tsp. salt

1 cup hot tap water

2 tbl. softened butter

1 egg

In large bowl blend 1 1/2 cup flour and next six ingredients.

Beat 3 minutes at medium speed.  By hand, stir in remaining 1 1/2-2 cups flour.  Knead for 1 minute.  Roll dough into 15x7" rectangle.  Spread filling on dough.  Roll up tightly and seal edges.  Cut into 20 rolls, place cut side down in cream mixture; cover, let rise 45 minutes to an hour.


Bake 20-25 minutes.  Let cool in pan 10-15 minutes.  Turn into serving dish.

Four Layer Delight (from del Davis)


I always took this to any "bring a dish" activity.


1.    1 cup flour
1/2 cup chopped pecans fine
1/2 cup butter


 Mix ingredients and pat into 9x13 pie plate and bake at 350 for 20-30 minutes until brown.


2.    1 cup cool whip
1 cup powdered sugar
8 oz. package cream cheese


Mix until spreadable and set aside


3.    2 package chocolate instant pudding


Mix as per directions, but use 1/2 less milk (about 3 cups)


4.    Spread cream cheese and instant pudding in 2 layers and cool.  Put cool whip on top.


Dayna's Chocolate Chip Cake


1 box yellow cake mix (Duncan Hines – no added pudding – preferred)

1 box (small) Instant Chocolate Pudding

1 box (small) Instant Vanilla Pudding

1/2 cup oil

4 eggs

1 1/2 cup water

1 1/2 cup chocolate chips (place on top)


Bake in a bunt or 9x13" greased pan at 350 for 45-60 minutes.


Chocolate Icing


1 stick + 3 tbl. butter

1 tsp. vanilla

¼ cup milk

2 tbl. cocoa

1 box sifted powdered sugar


1.    In a small saucepan, heat butter, milk and vanilla until butter melts.

2.    Mix in: cocoa and powdered sugar


Grandma’s Chocolate Pie

Grandma Edith- from Dayna’s recipe book.


1 cup sugar

1 1/2 cup milk

2 egg yokes

2 or 3 tbl. Cocoa

3 tbl. Flour

1 tsp. vanilla


Pour sugar, cocoa and flour in saucepan over low heat.  Slowly add milk, vanilla and egg yolks.  Beat well (with wooden spoon).  Keep stirring until it boils.  Beat it until smooth.  Top with egg whites and brown in oven.  Make sure you keep stirring hard to get it smooth and try to cook it about five minutes to get it to gel well.

Caramel Corn



1 stick margarine

1-cup brown sugar

¼ cup white corn syrup

½ tsp. baking soda

1-cup un-popped popcorn (= 6 quarts of popped corn)


Melt 1 stick margarine and 1 cup brown sugar in a 1-quart casserole in the microwave.  Add ¼ cup white corn syrup.  Microwave on high for 3 minutes.  Add ½ teaspoon baking soda.  Pour over 6 quarts of popped corn (1 cup un-popped) that is in a double strength paper bag and shake.  Place in the microwave for 1 ½ minutes, remove and shake.  Return to the microwave for 1-½ minutes.  Shake and pour into another paper bag.  Microwave for another 2 minutes.  Pour into a bowl and happy eating!


Grandma Edith’s Chocolate Pie

Grandma's mother gave this to her when she married granddaddy.


(1) 9-inch shell, baked                  

3 eggs

1 cup sugar              

2 cups milk

3 tablespoons flour            

1-tablespoon butter

1 tablespoon cocoa             

1 teaspoon vanilla


Mix all ingredients in large saucepan.  Cook over medium heat, stirring constantly until thick.  Pour into baked pie shell.  Cool while beating egg whites for meringue.  Top pie with meringue (3 tablespoons of sugar in meringue) and brown in oven until golden brown.

Cheese Cake Dessert

Opal Denny


20 graham crackers, crushed

2 tbl. butter (room temp)

2 rounded tbl. powdered sugar


Mix above ingredients for the top and bottom.


1 pkg. lemon Jello

1 cup boiling water


Mix and let jell, then whip.  Add:


1 cup granulated sugar

1 large pkg. Philadelphia Cream Cheese

Dash of salt

1 tbl. vanilla

1 pint whipping cream, whipped


Mix first ingredients for top and bottom, then mix the next 2 ingredients and let jell.  Whip.  Fold in sugar and cream cheese to Jello mixture.

Choco-nut Clusters

Kelly – Karen Buffum brought these to one of our annual cookie exchanges.


1-cup semi-sweet chocolate chips

4 oz. butterscotch chips

½ of a cake of paraffin

1 cup of cashews


Using a double boiler.

First melt the semi-sweet chocolate chips and butterscotch chips in the double boiler.  After melted to a smooth consistency, then add ½ cake of paraffin.  Stir until mixture is completely smooth, and then add the 1-cup of cashews (whole salted or halves and pieces work as well).  Mix well. Drop by tablespoon on wax paper.  Let cool completely before storing gin an airtight container.

Chocolate Pretzels

Kelly – Cathy Ruiz


Round/Square Pretzels


Chocolate Candy Kisses




Place candy kiss on top of pretzel.  Put in oven at 275 for 3 minutes, until candy is soft (not melted).  Remove and place M&M in center.  Refrigerate to harden.

P.B. Krispie Cookies

Kelly – Mary Schogoleff


Makes 3 dozen.


½ cup creamy peanut butter

6 oz. butterscotch morsels


Melt together on low heat.


Ad d 3 cups Rice Krispies.  Stir until coated.  Drop spoonful onto wax paper.  Cool. 



Hot Peach Cobbler


Peach Pie fillings, 2 cans

Unsalted butter




Brown sugar

Yellow cake mix, 2 boxes

Ice Cream (of course!!)


Grease the sides and bottom of a 13x9x2-baking pan.  Empty the cans of pie filling into the bottom.  Dust with cinnamon, nutmeg, allspice and brown sugar.  Do not worry about being g heavy-handed with the spices.  Empty the two boxes dry cake mix over the mixture.  Met two sticks unsalted butter, pour over top of cake flour.  Do not mix!!!   Bake at 350 for one hour or till golden.  Serve with ice cream.

Jill's Fudge Pie



Melt 1 stick butter and 2 squares chocolate.

Add:     1-cup sugar

              3 eggs, beaten

              3 tsp. flour

              1 tsp. vanilla


Cook 30 minutes at 350 in greased floured pie pan.

Loretta’s Key Lime Pie

Kelly.  This comes from an elderly friend of mine.  Called it “low fat, t-kill-ya pie.”



1 box Lime Jello-O (3 oz. size)

Add ½ packet plain gelatin

Dissolve in one cup boiling water



½ cup lime juice

1 tbl. grated lime rind

3 tbl. Rum or Tequila



3 oz. Cream Cheese

1 cup Sour Cream

1 can Eagle Brand Sweetened Condensed Milk (low-fat)



Gelatin mixture to cream cheese mixture.  Blend well.


Fold in:

16 oz. Cool Whip.  Beat until Smooth.  Pour into 2 Graham Cracker pie crusts


To Serve:

Garnish with Kiwi or Star Fruit.  Chill several hours until firm.







Marka's Chocolate Chip Cookies



Cream together:

1 1/2 cup shortening (1/2 butter and 1/2 shortening)

3/4 cup white sugar

1 1/2 cup brown sugar

3 tsp. vanilla



3 eggs, beaten

1 1/2 tsp. soda

3 cups flour + 6 tbl.

1 1/2 tsp. salt

21 oz. package chocolate chips

1 1/2 cup nuts


Bake at 375 for 10 minutes.


Maxine’s Ice Cream



2 can Eagle Brand milk

4 packets Sweet & Low

1-2 tbl. vanilla

Pinch salt

Milk to fill

*add butterfinger (2 bars) or strawberries


Niemann Marcus Cake

Aunt Pat/Uncle Box

“Tastes like pecan pie!  We like it!”


Mix:    1 box yellow cake mix

            1 stick melted butter

            1 egg


Press into greased 9x13 pan


Mix:    8 oz. pkg. cream cheese

            1 stick soft margarine

            2 eggs

            1 box powdered sugar


Poru over cake mix layer and sprinkle on 6 oz. pecan pieces.  Bake at 350 for 35-40 minutes.  Cool before cutting.

Angel Cookies

Trudi Denney

“This is the recipe that our granddaughter Sallie Wren Keen (age 8 at the time) won Jr. Grand Prize at the Clay County 4H fair in 1992.  Her Pawpaw paid $150.00 for the cookies at the auction!”


1 cup shortening                             

1 cup sugar                                      

½ tsp. soda

1 tsp. cream of tarter

1 tsp. of vanilla

1egg (beaten)

Sift:    2 cups flour

            1 tsp. soda


Preheat oven to 350.


Mix first five ingredients. Cram until light and fluffy.  Add beaten egg and mix some more.  Mix in flour/soda mixture.  Roll into balls and roll in sugar.  Flatten slightly.  Bake until set, or cracked on top.  Makes 3-4 dozen.

Fudge Cake

Trudi Denney


Sift together & set aside:

            2 cups flour

            2 cups sugar

            1 tsp. soda


In a sauce pan, combine and bring to a boil:

            1 stick oleo

            5 tbl. cocoa

            ½ cup shortening

            1 cup water


Pour boiling mixture into dry ingredients and add:

2 eggs

½ cup buttermilk

1 tsp. cinnamon

1 tsp. vanilla



Bake at 375 for about 35 minutes.




Bring to a boil:

            1 stick oleo

            1 tbl. cocoa

            6 tbl. milk

After mixture boils, add 1 box powdered sugar


Marka's Strawberry Pie



Beat until stiff:  3 egg whites

                        1/2 tsp. baking powder

Gradually add 1-cup sugar.


Fold in 10 crushed soda crackers and 1/3 cup chopped pecans.  Spread into 2 well-buttered 9" pie pans. 

Bake at 300 for 30 minutes.


Fill with 1-quart fresh sliced strawberries and top with whipped cream.

Mema's (Birdie's) Mayonnaise Cake

When Nana (Shirley) was little she would beg Mema to make a chocolate cake.  This wasn't a real chocolate cake, but it's what PaPa (HB Ward) liked so that's what Nana got!!



2 cups floru

1 cup sugar

1 ½ tsp. soda

1 ½ tsp. baking powder

4 tbl. cocoa


Sift and mix above ingredients together…add 1 cup cold water, mix well…add 1 cup mayonnaise and 2 tsp. vanilla.  Grease and flour pie pan and bake at 325 for 30  minutes until done.


Fudge Icing:

2 cups sugar

2 squares chocolate or cocoa

2/3 cup milk

1 tbl. butter

Pinch salt

1 tsp. vanilla


Mix sugar and cocoa together, add other ingredients…boil to soft boil stage…cool, add flavoring and beat.

Patsy's Cookies (Candy)


Patsy sent these for Christmas in 1984.


12 oz. package butterscotch morsels

1/2 cup extra crunchy peanut butter

4 oz. can shoestring potatoes


Melt morsels and peanut butter in microwave for 2-3 minutes.  Stir and pour over crunched up potatoes.  Drop by small teaspoons on waxed paper and refrigerate for about 2 hours.  Keep cool.

7-Layer Cookies



In a 9x12" pan, layer:


1.    1/2 stick melted butter

2.    1 cup graham cracker crumbs

3.    1 cup coconut

4.    1 6 oz. package chocolate chips

5.    1 6 oz. package butterscotch chips

6.    1 can Eagle Brand milk

7.    1 cup chopped pecans


Bake for 30 minutes, then refrigerate until cool.  Cut into squares and keep refrigerated.

Dixie Pecan Pie

Mema (Birdie)


Roll piecrust on a slightly floured board.  Line pie pan and crimp edges.  Pour in filling.  Bake in a moderate oven (375 degrees) for 45-50 minutes.


Pecan Filling:

3 eggs

1 tbl. sugar

2 tbl. flour

2 cups dark corn syrup

1 tsp. vanilla extract

1/4 tsp. salt

1 cup whole pecan meats


Beat eggs until light mix sugar and flour, add eggs and beat well.  Add syrup, vanilla, salt and pecans.


Mock Lemon Meringue Pie

Mema (Birdie)

This was Shirley’s favorite pie.  The recipe was given to Mema by her mother, Grandma Daniel.  Mema had lost the recipe and was so happy to learn that Shirley had a copy!


1 cup sugar

1 cup hot water

2 tbl. (level) four

2 eggs (yokes)

2 tbl. Lemon extract

4 tbl. Vinegar

Butter the size of egg


Beat eggs…add water…mix sugar and flour…add to eggs…add other ingredients.  Cook until thicken.



Beat 3 egg whites and ¼ tsp. salt until frothy.  Whites will whip fluffier if they are at room temperature.  Now you’re ready to add 6 tbl. sugar, one tbl. at a time.  Beat until meringue is stiff and glossy.  It’s ready for the pie when sugar has dissolved and meringue is stiff enough to hold a point, yet still looks moist.  Add ¼ tsp. flavoring if desired.  Bat only enough to blend.  Makes meringue for 9” pie. For 8”, use 2 egg whites, 4 tbl. Sugar and ¼ tsp. flavoring.  Bake at 350 for 12-15 minutes.

Neiman-Marcus Cookie Recipe


2 cups butter

4 cups flour

2 tsp. soda

2 cups sugar

5 cups blended oatmeal (blend in a blender to a fine powder)

24-oz. chocolate chips

2 cups brown sugar

1 tsp. salt

1-8oz. Hershey Bar (grated)

4 eggs

2 tsp. baking powder

2 tsp. vanilla

3 cups chopped nuts (your choice)

Cream the butter and both sugars.  Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and soda.


Add chocolate chips, Hershey Bar and nuts.  Roll into balls and place two inches apart on a cookie sheet.  Bake for 10 minutes at 375 degrees.  Makes 112 cookies.


Beer Bread



3 cups self-rising flour

4 tbls. Sugar

1 egg

1 can warm beer

1 tablespoon melted butter


Heat oven to 350

1.    Add flour and sugar to a medium bowl.  Stir to blend.  For a well in the center.  Break the egg into the center of dry ingredients.  Beat lightly.  Pour beer over egg and whisk to combine.  Stir together dry and wet ingredients until moistened.  Batter will be slightly lumpy; do not over mix.  Pour batter into a 4x9x3-inch loaf pan.

2.    Bake 45 minutes on center shelf of oven.

3.    Brush top of loaf with butter 10 minutes before baking is finished.

4.    Serve bread hot from the oven.


PaPa (HB's) Cornbread Recipe


Daddy worked and worked on this recipe to get it just right.  He loved red beans and cornbread and cooked it frequently.  His cornbread never stuck to the pan.  He always put the grease in the muffin tins and placed them in the oven until they were real hot and then put the mixture in the tins.  It always sizzled!  He was really proud of his cornbread.  Mema said “this corn bread is so good, it almost melts in your mouth”.


3/4 cups meal

2 tbl. Flour

1/4 tsp. soda

1/2 tsp. baking powder

1 tsp. salt

1 tsp. sugar

1 egg

3/4 cup buttermilk

1 tbl. Wesson oil


Mix dry ingredients - add butter, milk, egg and oil - mix well, pour into greased, hot muffin tins and bake at 425 until golden brown.  Makes six muffins.

Marka's Monkey Bread



2 dry yeast cakes

1 cup warm water

1 tsp. sugar

2 cups scalded milk

2/3 cup Crisco

1/2 cup sugar

5 tsp. salt

2 beaten eggs

10-11 cups flour


Combine yeast with water and 1 tsp. sugar.  In mixing bowl, combine milk, Crisco, sugar and salt.  Add eggs, yeast and flour.  Mix and let stand 10 minutes.  Knead with dough hooks until smooth and elastic.  Place in greased bowl, cover and let rise until double.  Punch down and let rise again.  Divide into small pieces and roll into little balls.  Roll each ball in melted butter, then a sugar and cinnamon mixture.  Drop into bunt pan and let rise again.  Bake at 350 for 45 minutes - 1 hour or until done in middle.  Turn out while hot and pour powdered sugar icing over top.


This dough will freeze great and so will the cooked monkey bread.  This makes about 3 loaf pans or 2 bunt pans.

Walnut Muffins



1-1/2 cup whole wheat flour

2 cups brown sugar

4 eggs

1/8 cup melted butter

1/4 cup walnut flavor

1/2 cup walnuts


Mix above together


Spray mini muffin tins with PAM.  Bake at 350 for 15 minutes.  These muffins have a tendency to stick.


Pickled Okra

PaPa (HB Ward)

From Mema…”I cleaned up a lot of messes before he got this perfected, but I guess it was worth it.  I still like pickled okra.


Cut tips off okra and wash

Have jars clean - place in jar:

     1 tsp. Dill seed

     1 tsp. salt

     1 clove pealed garlic

     1 slice onion

     1 hot pepper

Boil water - cook okra 1 1/2 minutes

Place in jars to top

Pour boiling vinegar and water solution (1-cup water to 1-cup vinegar) over okra

Seal with "hot" lids.

Ron’s Brisket


¼ cup of salt

¼ cup of ground pepper

2 tbs. garlic powder

1 tbs. cayenne pepper

1 tbs. ground cumin

1 tbs. dry mustard


Rub whole brisket, including sides and fat.


Try to keep brisket at 225 to 250 degrees


Put on grill – unwrapped, fat side up.  After 5 hours, wrap in aluminum foil.  Overall, do about 1 hour per pound.  You can always look in cookbook for a 200-250 formula.  When you take brisket off grill, don’t automatically start cutting.  Let it rest for 10-20 minutes, and then the meat will be ready to cut.


Bloody Mary Mix



1 14-oz. can tomato juice

3 cans beef bouillon soup

10-oz. lemon juice

1/4 cup Worcestershire sauce

15 dashes celery salt

12-20 dashes tobasco sauce

7 dashes onion salt

10 dashes All-season salt

10 dashes lemon-pepper seasoning

10 dashes dill seed

Mix in large container.  If desired, add Vodka to taste.


Southern Comfort Punch

This tasty concoction has kept many a person warm on a cold night.  For those who abstain, substitute apple cider for the Southern Comfort.


750 ml Southern Comfort®
6 oz Lemon Juice

6 oz Frozen Lemonade Concentrate

6 oz Frozen Orange Juice Concentrate

3 Liters of 7-UP® or Sprite®

 Bring the two concentrates to room temperature.   Mix together with lemon juice and add to punch bowl.  Stir in Southern Comfort.  Add soda and garnish with maraschino cherries.

I like to freeze some pre-made orange juice into which I have added the maraschino cherries.  You can float this on top of your punch.   It looks great and will keep your punch cooler, longer.  For larger parties you can make a mixture of the lemon juice and two concentrates ahead of time and keep in the refrigerator until you need to make another batch! Enjoy!



Friendship Tea


"This is a lemony spiced tea mix with cinnamon and clove that makes great gifts during the holidays, or any time!"


PREP TIME             10 Min

READY IN   10 Min


Original recipe yield: 40 servings



1/2 cup instant tea powder

1 cup sweetened lemonade powder

1 cup orange-flavored drink mix (e.g. Tang)

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves



In a large bowl, combine instant tea, lemonade powder, orange drink mix, cinnamon and clove. Mix well and store in an airtight container.

To serve, put 2 to 3 teaspoons of mix in a mug. Stir in 1 cup of boiling water. Adjust to taste.








2 packages Cornkits - cooked

2 cans biscuits + 5 little ones - cooked

  (I usually cook the cornbread and biscuits a day ahead and store in a paper sack)

8 eggs

Chicken broth


1 tbl. sage

1/2 cup onions - sautéed

1/2 cup celery - sautéed


Crumble biscuits and cornbread.  Add 8 eggs to the cornbread/biscuit mix.  Stir together with a little chicken broth, black pepper and 1 tablespoon sage (do not add salt!).  Add more broth until very moist.  Add sautéed onions and celery and butter (crumble up) to dressing. 


Place dressing in a well greased pan.  Cook at 350-400 for 1 hour until brown.




2 can s sweet potatoes


Brown sugar


Little marshmallows




1 cup sugar

1 1/2 cup milk

2 egg yolks

2 or 3 tbl. Cocoa

3 tbl. flour

1 tsp. vanilla


Pour sugar, cocoa and flour in sauce pan over low heat.  Slowly add milk, vanilla and egg yolks.  Beat well (with wooden spoon).  Keep stirring until it boils.  Beat it until smooth.  top with egg whites and brown in oven.  Make sure you keep stirring hard to get it smooth and try to cook it about five minutes to get it to gel well.




1/2 cup chopped celery

1 medium onion (chopped)

1 package frozen broccoli

2 tbl. oil

1 cup minute rice (cooked)

1 cup milk

1 can celery or mushroom soup

1 medium jar Cheese Whiz


Sauté 1/2 cup chopped celery and 1 medium onion... chopped...1 package chopped frozen broccoli in 2 tbl. oil for 10 minutes...add 1 cup minute rice, cooked, 1 cup milk, 1 can celery or mushroom soup and 1 medium jar cheese whiz.  Mix and place in casserole and bake in 350 oven for 30 minutes.











1 Package frozen breaded okra.

Vegetable oil





1 package macaroni

1 package velvetta cheese

1 carton cream






1 boiled egg, diced

1 cooked liver, diced

1 cooked gizzard, diced

1 cup broth

1/4 tsp. salt

1/4 tsp. black pepper

3/4 cup milk

1 tsp. cornstarch


Place liver, gizzard, broth and egg in small stew pan.  Mix cornstarch, salt and pepper with 1/4 cup milk.  Add to broth mixture.  Add remainder of milk and simmer until done.


Green Beans or Steamed Broccoli


RELISH TRAY (celery, carrots, pickles, deviled eggs)