Mom's Tried and True

From Mom's Kitchen

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Table of Contents


Bacon Rolls

Serves 8

1/4 cup butter
1/2 cup water
1/2 cups herb-seasoned stuffing mix
1/4 pound fresh pork sausage
1 large egg
12 bacon slices

  1. Melt butter in a medium saucepan; add water, and bring to a boil.
  2. Remove from heat.
  3. Stir in stuffing mix.
  4. Add ground sausage and egg; mix well. Cover and chill 30 minutes.
  5. Shape into 24 (2 x 3/4 inch) logs.
  6. Cut bacon slices in half. Wrap a piece of bacon around each log, and secure with wooden picks.
  7. Place on a rack in a broiler pan; bake at 375 F for 20 minutes.
  8. Turn logs, and bake 15 additional minutes or until lightly browned.
  9. Drain on paper towels, and cool. Place in an airtight container; label and return to freezer.
  10. To serve: Thaw rolls; place on a baking sheet, and cover with aluminum foil.
  11. Bake at 375 F for 10 minutes or until thoroughly heated.,

NOTE: Bacon rolls may be assembled and frozen unbaked. To serve, thaw and place on a baking sheet, bake at 375 F for 30-35 minutes or until rolls are lightly browned. drain on paper towels.

Chick Peas

Nutiy and sweet-tasting, chick-peas-soaked overnight and cooked about an hour, drained and dried briefly in the oven, sprinkled with sea salt-make pleasant nibbles instead of peanuts

Cran Kennedy's Shrimp Dip

1 can small shrimp, mashed
1 can deviled ham
1 Vidallia onion, finely chopped in processor
1 pint commercial sour cream

  1. Combine all ingredients.
  2. Refrigerate
  3. Serve with assorted crackers.

"Incredible Eatables" Garbonza Spread

Discovered at this Lithuanian restaurant in Nova Scotia

1 can Garbonza Beans, drained
Lots garlic, crushed
Olive oil to thin the mixture.
salt and pepper to taste
1 pkg. Pita Bread, cut into triangles for dipping

  1. Mash Garbonza Beans,
  2. Add garlic, salt and pepper and just enough olive oil to make a creamy mixture.
  3. Serve as a dip with Pita bread triangles.

Holiday Ham Balls

Serves 16

3 cups buttermilk baking mix
10 1/2 cups smoked ham
4 cups sharp cheddar cheese
1/2 cup Parmesan cheese
2 teaspoons parsley flakes
2 teaspoons spicy brown mustard
2/3 teaspoon milk

  1. Heat oven to 350 F.
  2. Lightly grease jelly roll pan, 15 1/2 x 10 1/2 inch.
  3. Mix thoroughly the Bisquick, finely chopped, fully cooked ham, and remaining ingredients.
  4. Shape mixture into 1 inch balls.
  5. Place about 2 inches apart in pan.
  6. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm.

Liver Pate

Serves 12

Obtained from Hunstrete House near Bristol, England by Gourmet magazine. By and far, the BEST I have ever had !

1 pound chicken livers
1 cup milk
2 tablespoons shallots
1 clove garlic
1/8 teaspoon dried thyme
1 1/4 cups Madeira wine
1 1/4 cups Port wine
2 tablespoons brandy
2 large eggs
2 large egg yolks
1 1/2 cups clarified butter

  1. In a bowl let the chicken livers soak in the milk, covered and chilled, overnight.
  2. Drain, trim and half the livers and in a blender puree them until they are smooth.
  3. Force the puree through a fine sieve into a bowl.
  4. In deep sauce pan combine the minced shallots, garlic, thyme, Madeira, Port and brandy, cook the mixture over moderately high heat until it is reduced to about 1/3 cup, and let the mixture cool.
  5. Whisk the whole eggs and the egg yolks into the liver puree and whisk in the shallot mixture, the clarified butter, and salt and pepper to taste.
  6. Turn the mixture into a buttered loaf pan 11 1/2 x 3 1/2 x 2 1/2 inches, and bake the pate, covered with a double layer of foil and set in a pan of hot water, in a preheated 300 F oven for 1 hour.
  7. Remove the pate from the pan of water, let it cool completely, and chill it overnight.
  8. Run a knife around the edge of the pan and unmold the pate onto a platter.

Dilled Oyster Crackers

1/2 cup oil
1 tablespoon dillweed
1 pkg Ranch dressing
16 oz pkg oyster crackers.

  1. Mix first three ingredients in a bowl.
  2. Add crackers and toss to coat
  3. Put in a ziplock bag or covered container.
  4. Turn occasionally

Serve as a snack.

Prarie Fire

From Neiman Marcus Tea Room

Serves 8-10

1 can Ranch style beans
1/2 lb. butter
1/2 lb grated sharp cheese
2 Jalapeno peppers with a little of juice
1 med. onion, grated fine
1 clove garlic, crushed

  1. Puree beans in blender.
  2. Combine all ingredients in top of a double boiler and heat until cheese is melted.
  3. Serve in chafing dish to keep warm.
  4. Serve with crackers or Fritos.

Spinach Tortillas

Serves 12

2 10 ounce pkgs frozen chopped spinach, thawed and squeezed dry
1 cup Hellmann's Light mayonnaise dressing
1 cup reduced fat sour cream
1 envelope Hidden Valley Original salad dressing
1/2 cup bacon bits
1 10 oz. can sliced water chestnuts
3 green onions
1 packet 6-inch flour tortilla

  1. Combine spinach with Mayo, sour cream, salad dressing mix, bacon bits, and chopped onions.
  2. Spread over individual tortillas, covering almost to edge.
  3. Starting with long end, roll each tortilla as for jellyroll.
  4. Wrap in waxpaper. Refrigerate overnight.
  5. Slice into 1-inch slices just before serving.


Black Beans and Rice

Serves 8 to 10.

1 pound black beans, soaked overnight
1/2 cup extra-virgin olive oil
1 cup chopped onion
6 cloves garlic, chopped
1 teaspoon ground cumin
2 cups cooked white or brown rice
Salt and freshly ground black pepper to taste
16 sprigs fresh cilantro or parsley for garnish

  1. Cover beans with lots of water and bring to a boil. Cover and cook over a low heat about 2 hours, or until done. Drain and reserve.
  2. Heat oil in a heavy pot and gently "sweat" onion and garlic, taking care not to brown. After 3 to 4 minutes, add ground cumin and cook an extra 30 seconds.
  3. Stir in beans and rice. Mix well. Season, and garnish with cilantro sprigs.


Beef Noodle Supreme

Serves 6

1 1/2 pounds lean ground beef
8 ounces egg noodles
1 cup sour cream
3 ounces cream cheese
5 ounces canned tomato sauce
1 teaspoon salt
1 cup sharp cheddar cheese
1 onion

  1. Cook noodles; drain.
  2. Beat sour cream into cream cheese.
  3. Add chopped onion and garlic powder.
  4. Brown ground beef; drain off fat.
  5. Stir in tomato sauce, salt and pepper. Set aside.
  6. In 2 qt. or 9 x l3 baking pan, layer half the noodles, half sour cream mixture, and half ground beef mixture.
  7. Repeat layers in the same order.
  8. Sprinkle with Cheddar cheese.
  9. Bake in 350 F oven for 30 minutes or until heated through.


Orange Bread

Makes: 2 large loaves.

Juice and rind of 2 large oranges orange juice 2 tsp. baking soda 1 3/4cups golden raisins
4 Tbs. butter
2 eggs, beaten
13/4cups sugar
1/2 tsp. salt
2 tsp. vanilla
2 tsp. baking powder
1 cup chopped pecans

  1. Grease and flour Bakers or coat with vegetable shortening spray.
  2. Squeeze oranges, strain juice and add enough canned o fresh frozen juice to make 2 cups.
  3. Grate rind; combine with raisins in juice and set aside.
  4. Cream together the butter and sugar Add vanilla and beaten eggs and mix well.
  5. Sift together the flour, salt and baking powder.
  6. Add soda to orange juice mixture
  7. Add flour and orange juice alternately to butter mixture, beating thoroughly after each addition.
  8. Add nuts and mix well Divide evenly between two Bakers, filling to within 1 1/2" - 3/4" of top.
  9. Bake at 350 F for 1 hour. Cool on rack before storing.

Pseudo Red Lobster Biscuits

Serves 6

Cheese-garlic biscuit recipe secret is disclosed in The Miami Herald.

2 cups buttermilk baking mix
2/3 cup milk
2 to 4 ounces sharp cheddar cheese
1/4 cup butter
1/2 teaspoon garlic powder
1 tablespoon parsley flakes

  1. Drop dough by spoonfuls onto ungreased cookie sheet.
  2. Bake about 10 minutes ant 450 F or until lightly brown.
  3. from cookie sheet. Serve warm.

Cheese Scones

Served at our Bed & Breakfast in New Zealand

2 cups flour
2 teaspoons baking powder
2 oz butter
1/2 teaspoon salt, pinch of cayenne pepper
3 oz. grated cheese
milk to mix to a fairly firm dough

  1. Mix together flour, baking powder, salt and pepper
  2. Cut in the butter: add milk and mix just enough to incorporate.
  3. On a floured board, roll our to 1/2 inch thick.
  4. Cut into rounds and place on greased cookie sheet.
  5. Brush tops with milk and sprinkle with some more grated cheese.
  6. Cook at 400 F for 10 minutes.
  7. Cool on a wire tray under cloth.


Party Mints

1 (lb) pkg powdered sugar
1/2 C margarine, softened
2 T evaporated milk
4 to 5 drops of peppermint flavoring
Few drops of desired food coloring

  1. Combine all ingredients in a large mixing bowl. Beat at high speed until well blended; then knead until smooth.
  2. Shape mints in rubber candy molds, and place on baking sheets.
  3. Cover with a paper towel, and let stand overnight to harden.

Yield: 8 1/2 to 9 dozen mints.


Baked Pineapple

Delicious served with pork or chicken. Is another of Jerrie Nicholsson's family recipes.

Serves 8

3 eggs
1/2 cup sugar
2 tablespoons flour
8 ounces canned, crushed pineapple in juice
5 slices bread
1/2 cup butter

  1. Beat eggs, sugar, and flour, add pineapple and it's juice.
  2. Mix well. Pour into a buttered baking dish.
  3. Cube the bread and place in mixing bowl.
  4. Pour melted butter over bread cubes and mix until butter is absorbed.
  5. Sprinkle bread cubes over pineapple mixture.
  6. Bake 40-45 minutes at 350 F.


Baked Chicken Breasts Supreme

1-1/2 cups plain yogurt or sour cream
1/4 cup Lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon Hungarian sweet paprika
1/4 teaspoon pepper
8 boneless skinless chicken breast halves
2 cups fine dry bread crumbs

  1. Place chicken in mixture and turn to coat. Cover and marinate overnight in the refrigerator.
  2. Remove chicken from marinade; coat each piece with crumbs
  3. Arrange on a shallow baking pan and bake.

Yield: 8 servings.

Chicken Divan

4 skinless, boneless chicken breast halves (about 5 ounces each)
2 pkg. frozen broccoli, defrosted and drained
2 cans Cream of Chicken soup
1 teaspoon curry powder
1 teaspoon lemon juice
1 cup shredded Cheddar cheese
1/2 cup soft bread crumbs
4 tablespoons melted butter

  1. Arrange sliced chicken on broccoli in a shallow baking pan.
  2. Mix: chicken soup, mayonnaise, curry powder;, and lemon juice.
  3. Pour evenly over top of chicken and broccoli.
  4. Mix bread crumbs and butter: and sprinkle over top of all.
  5. Bake 350 F for 25 minutes.

Serves 4.

Citrus Grilled Chicken With Mesquite Honey

Mesquite honey, widely available in the Southwest, adds a light, smoky flavor to the chicken. Any honey can be used in its place.

6 Servings

1/2 teaspoon coriander seeds
1/4 teaspoon aniseed
1/2 cup honey, preferably mesquite
1/4 cup fresh lemon juice
3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
2 medium scallions, finely chopped
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh sage
6 skinless, boneless chicken breast halves (about 5 ounces each), pounded to a 1/2- inch thickness
Kosher salt and freshly ground pepper

  1. In a small skillet, toast the coriander and aniseed over moderate heat, tossing, until fragrant, about 4 minutes. Transfer to a mortar or spice grinder; grind to a powder. In a large non-reactive dish, whisk the honey, lemon juice, orange juice, lime juice, scallions, thyme, rosemary, sage, and ground spice mixture. Add the chicken breast halves to the marinade and turn to coat. Let stand at room temperature for 30 minutes.
  2. Light a grill or heat a cast-iron skillet, preferably ridged, over moderately high heat. Remove the chicken breasts from the marinade and season with salt and pepper. Grill or sear the chicken, in batches if necessary, for about 4 minutes, or until opaque around the edges. Turn and cook for about 3 minutes longer, or until opaque throughout. Brush the chicken with the marinade occasionally while grilling. Transfer the chicken to a platter and serve.


Butterscotch Brownies

Makes 16 squares 2 1/2 by 2 1/2 inches.

2 cup melted butter
2 cups dark brown sugar
2 eggs
1/2 teaspoon salt
1 1/2 cups flour
2 teaspoon baking powder
1 teaspoon vanilla
1 cup chopped nuts

  1. Preheat oven to 350 F. Butter a 13 x 9 1/2 x 2 pan.
  2. Mix all the ingredients together, combining them well. Spread in the pan and bake for 35 to 40 minutes or until dry on top and almost firm to the touch. Let cool for 10 to 15 minutes, cut into squares

For an 8 x 8 x 2 inch pan, make half the recipe.

Carol's Date Filled Cookies

1 cup shortening
2 cups brown sugar
2 eggs
1/2 cup water
1 teaspoon vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon soda
1/8 teaspoon cinnamon

  1. Mix thoroughly shortening, sugar and eggs.
  2. Stir in water and vanilla.
  3. Sift together dry ingredients and add to batter.
  4. Drop by teaspoons on ungreased baking sheet. Place 1/2 teaspoon date filling on dough; cover with another 1/2 teaspoon dough.
  5. Bake 400 F for 10 to 12 minutes.

Cookie Date Filling

For Carol's Date Filled Cookies

2 cups dates, finely chopped
3/4 cups water
3/4 cups sugar
1/2 cup chopped nuts, if desired

  1. Cook dates, water and sugar together slowly: stirring constantly until thickened.
  2. Add nuts after cooking

Cool before placing on cookie dough.

Hazelnut Biscotti

An Italian treat good dunked in coffee.

Makes about 2 dozen.

1 1/2 cup shelled hazelnuts
2 1/2 cups flour
1 1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon anise seeds, optional
1 tablespoon orange zest
2 lg. eggs plus 2 yolks
1 teaspoon vanilla.

  1. Heat oven 350 F. Toast nuts for 10 to 15 minutes.
  2. Cool then rub off skins by rubbing them in a tea towel
  3. Coarsely chop half of the nuts
  4. Combine dry ingredients
  5. Beat eggs and vanilla.
  6. Add to dry ingredients and mix until a sticky dough is formed.
  7. Work in chopped and whole nuts.
  8. Turn onto a well floured board and divide in two equal pieces
  9. With floured hands, roll into logs about 12 inches long and transfer to a greased and floured baking sheet.
  10. Bake at 350 F for 25 to 30 minutes, until firm to touch.
  11. Remove from oven and cool
  12. Reduce oven to 275 F.
  13. Using a serrated knife, slice logs on an angle into bars about 1 1/2 inch thick
  14. Return to cookie sheet cut side up and bake until lightly toasted and hard, 15 to 20 mins.
  15. Let cool completely then store in an airtight container.
  16. Will keep several weeks in sealed container Also freeze well.

Carol's Sugar Cookies


2 eggs
2/3 cup oil
2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoonful grated lemon rind
3/4 cup sugar
2 cup flour
2 teaspoons baking powder

  1. Drop onto ungreased baking sheet.
  2. Flatten using a drinking glass lightly oiled on the bottom and dipped in granulated sugar.
  3. Bake at 400 F for 8 to 10 minutes.

Chocolate Peanut butter Reeses Cup Cookies

Makes 36

1 pkg. Slice & Bake Peanut butter cookie dough.
36 Chocolate Peanut butter Reeses Cup Candy

  1. Grease 36 miniature muffin tins.
  2. Slice cookie dough into 9 slices & cut each slice into 4 quarters.
  3. Place each 1/4 slice in each cup of tin.
  4. Bake 8 to 10 minutes in pre heated 350 F oven until slightly puffed.
  5. When cookies are baked, remove from oven & immediately push an unwrapped candy cup into center of each cookie.
  6. Allow cookies to cool.
  7. Refrigerate in pan until shine leaves the top of the chocolate. Remove carefully.

Moth Ball Cookies

Given this name by our small kids and are still a tradition at our house for Christmas.

1 cup butter
1/2 cup sugar
2 1/4 cups flour
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup grated nuts

  1. Cream butter and sugar: add remaining ingredients and mix thoroughly.
  2. Place on ungreased baking sheet.
  3. Chill dough one hour
  4. Roll small amounts of dough in hands to form balls about one inch in diameter.
  5. Place on ungreased baking sheet and bake at 375 F for 14 to 17 minutes.
  6. Remove from oven and roll in sugar while hot and again when cool.

Cracky Bars

Serves 18

1 1/2 cups flour
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup shortening
1 cup sugar
2 eggs
1/3 cup milk
1 teaspoon vanilla
1 ounce bittersweet chocolate
3/4 cup walnuts
9 whole graham crackers
3/4 cup chocolate chips

  1. Cream sugar and shortening.
  2. Add eggs, and beat well.
  3. Combine milk and vanilla.
  4. Sift together flour, salt, and soda. Add to sugar mixture alternately with liquid.
  5. Take 1/3 of batter and add melted chocolate and chopped walnuts.
  6. Spread this on two 8 x 8 or one 9 x 13 pan.
  7. Arrange the double graham crackers over batter.
  8. Add chocolate chips to remaining 2/3 batter and spread over crackers.
  9. Bake at 375 F for 20 - 25 minutes. Cool and cut into bars.

Plain Macaroons

Makes 20

3/4 cup sugar
2 1/ cups unsweetened shredded coconut
2 large egg whites
1 teaspoon vanilla extract
Pinch of salt

  1. Heat oven to 350 F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt.
  3. Use your hands to mix well, completely combining ingredients.
  4. Dampen hands with cold water. Form 1/2 tablespoons of mixture into a loose haystack shape and place on prepared baking sheet.
  5. Repeat with remaining mixture, placing macaroons about 1 inch apart.
  6. Bake until golden brown, about 15 minutes.
  7. Remove from oven to a wire rack and cool on baking sheet.
  8. Store in an airtight container for up to 3 days.

Southern Ranch Biscuit

Serves 12

Jerrie Nicholson shared this from her special cookbook of her family recipes. These can be partly baked and frozen.

2 envelopes active dry yeast
1/4 cup warm water
2 cups buttermilk
5 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
1 cup shortening

  1. Combine yeast and warm water; let stand 5 mins or until bubbly.
  2. Add buttermilk & set aside.
  3. Combine dry ingredients and cut in shortening.
  4. Add buttermilk mixture gradually, gently combining with a fork.
  5. Turn dough onto floured surface and knead lightly 4 or 5 times.
  6. Roll to 1/2 inch thickness, cut as biscuits and place on greased cookie sheet, cover and let rise at least 1 hour.
  7. Bake at 450 F for 10-12 minutes or until lightly browned.
  8. * To freeze, bake only 5-6 minutes. Cool, seal in airtight ziplock bag and freeze.
  9. To finish baking, put on lightly greased cookie sheet in 450 F oven for another 5-6 minutes.


Cherry Pecan Meringues


3 egg whites
1 cup sifted sugar
1/3 cup chopped candied cherries
1/3 cup pecan meats

  1. Beat egg whites very stiff.
  2. Add sugar by tablespoons, beating constantly. Stir in cherries and pecans.
  3. Drop from end of teaspoon onto a slightly greased and floured cookie sheet.
  4. Bake 50 minutes in 375 F oven.

Pie Meringue

4 egg whites
1/4 teaspoon cream of tarter
1 teaspoon corn starch
3/4 cup sugar ingredients

  1. Beat egg whites.
  2. Gradually add mixture of dry ingredients and continue beating until meringue has no grit. (Test by rubbing a pinch of meringue between thumb and fingers} Keep testing until it feels completely smooth.
  3. Spread meringue over a filled and baked pie. Be sure that meringue forms a Seal on the inner edges of the crust, This will keep it from shrinking .
  4. In a 425 F oven, bake a very short time, 5 to 8 minutes, to allow the top to brown slightly.

Grandma Jackson's Devil's Food Cake Bundy

2 cups dark brown sugar
1/2 cups water
4 oz semi-sweet chocolate or chocolate chips
1 stick butter, cut into slices
2 lg eggs, beaten lightly
1 1/2 teaspoon vanilla
1/2 teaspoon salt
2 cups flour
2 1/2 teaspoon baking soda mixed together.
1 cup buttermilk

  1. Mix sugar, water and chocolate in saucepan and bring just to a boil, stirring constantly. Remove from heat.
  2. Add: butter, eggs, vanilla and salt. Mix well.
  3. Sift together flour and baking soda.
  4. Alternate adding flour and buttermilk to chocolate mixture
  5. Stir until smooth.
  6. Place in lined 9 inch cake pans.
  7. Bake at 350 F for 25 to 30 minutes.

Icing for Grandma's Cake

6 oz chocolate
1 stick of butter
2 eggs, beaten lightly

  1. Melt chocolate in double boiler and let cool (5 minutes)
  2. In a bowl mix butter, and eggs. Then add cool chocolate and beat until smooth.
  3. (you might have to chill it to get a good spreading consistency)
  4. Chill frosted cake about one hour until icing is firm.

Lorraine's Rum Cake Filling

Bob Berg's sister shared this in 1956 when we lived in Buffalo

1/2 lb. butter
1/2 lb. sugar
2 egg yolks
2 Jiggers Rum
1 cup chopped nuts
1/2 pint whipping cream, whipped and lightly sweetened.

  1. Mix well in electric mixer in order named.
  2. Slice an angelfood cake horizontally into 3 layers.
  3. Spread rum filling between layers.
  4. 4 Frost cake with slightly sweetened whipped cream.

Sanders Butter Frosting

This dates back to my childhood visits to Sanders Confectionery in Detroit

1/2 cup vegetable shortening
1/2 cup butter
1 cup granulated sugar
1/2 cup evaporated milk, scalded
1 egg white

  1. Beat together until smooth and fluffy.
  2. Makes enough to generously frost a two layer cake'

Assorted Fruit with Creamy Orange Dip

Southern Living Magazine, 2/88

1 8 oz container soft cream cheese
1 7 oz jar marshmallow cream
1 tablespoon grated orange rind
1 tablespoon frozen orange concentrate
1 tablespoon Grand Marnier or other orange flavored liqueur

  1. Combine cream cheese and Marshmallow: beat until smooth.
  2. Stir in remaining ingredients.
  3. Cover and chill 1 to 2 hours
  4. Serve with assorted fresh fruit

Makes 1 3/4 cup

Mocha Ice Cream Sauce

Serves 16

1/2 cup sugar
1/3 cup cocoa
1/3 cup confectioners sugar
1/3 cup light corn syrup
1/3 cup water
2 1/2 tablespoons semisweet chocolate chip
1 teaspoon instant coffee powder
1/2 teaspoon vanilla
1/2 gallon frozen yogurt

  1. Remove from heat and cool.
  2. Stir in vanilla.
  3. Spoon over NONFAT frozen yogurt.

1 Tablespoon sauce over 1/2 cup nonfat frozen yogurt contains 153 calories


Wolfie's Cheese Blintzes

A specialty of Wolfies in Orlando Florida

Makes about 24 rounds.

1 tablespoon salad oil
2 eggs, beaten
1 cup flour
1/2 cup cornstarch
2 cups liquid, half milk-half water

  1. Mix all ingredients in a blender.
  2. Heat additional oil (only enough to grease a small skillet.)
  3. Pour in enough batter to cover center of skillet and let it run out to completely cover bottom of skillet. It should be very thin and needs cooking on only one side.
  4. Lift out onto countertop. Set aside.


1 lb cream cheese
Grated rind of 1 lemon
1 tablespoon sugar
Enough cream to soften

Blend together.

  1. Spoon filling onto each round and wrap sides over and roll each round lengthwise.
  2. Chill until firm.
  3. Fry rolls , a few at a time, in a little butter until golden brown.
  4. Sprinkle with powdered sugar.
  5. Also serve a bowl of fruit preserves that may be used as a topping.

    Serve at once.

Cranberry Sauce

Pat heard this recipe on Public Radio driving from work and memorized the ingredients. It is our favorite.

2 cups fresh cranberries
1 1/2 onions
3/4 cup sour cream
1 cup sugar
2 tablespoons prepared horseradish.

  1. In a food processor, grind cranberries and onion.
  2. In a bowl mix sour cream, sugar and horseradish.
  3. Manually, combine sour cream mixture with chopped cranberry mixture
  4. Chill and serve.

    Can be frozen. Thaw and stir before serving.

Creole Seasoning

An Altrusan in Shreveport, LA gave me this at a Conference in 1994.

2 1/2 tablespoons salt
2 tablespoons black pepper
2 tablespoons garlic powder
1 tablespoon dried thyme
1 tablespoon dried oregano
2 1/2 tablespoons paprika
1 tablespoon dried onion flakes

  1. Combine all ingredients.
  2. Store in a covered jar.

    Can be saved indefinitely.

Orange Chocolate Butter

Serve with croissants.

From Gourmet Magazine

1 stick unsalted butter, softened
1 oz semi sweet chocolate
2 tablespoons Grand Marnier

  1. In double boiler over barely simmering water, melt the chocolate with Grand Marnier and let the mixture cool.
  2. Cream into butter and let stand one hour to blend flavors.


Chess Pie

Found in Kentucky Kitchens Cookbook

1/2 cup butter, no substitutes
1 cup sugar
1 1/2 teaspoon cornmeal
2 eggs, separated
2 tablespoons double cream
1/2 teaspoon vanilla, optional

  1. Cream butter and sugar.
  2. Add egg yolks and beat well.
  3. Add cornmeal mixed to a paste with the cream.
  4. Fold in well beaten egg whites. Pour into a pie crust previously baked 10 minutes or until done but not brown.
  5. Bake filled pie 5 minutes at 400 F oven.
  6. Then reduce heat to 375 F and cook 20 to 25 minutes or until filling just sets. Do not overcook!

Lime Millionaire Pie

1 can sweetened condensed milk
1 6 oz can frozen limeade concentrate
2 tablespoons lemon juice
1 9 oz frozen whipped topping
1 Baked pastry or graham crust shell.

  1. Blend first three ingredients.
  2. Fold in whipped topping.
  3. Pour into crust and chill thoroughly

Best Pie Crust

Makes one double crust or two single

Based on research in Cook's Magazine

2 cups all purpose flour
1 teaspoon salt
6 tablespoons chilled butter
4 tablespoons vegetable shortening
1/4 cold water

  1. Combine flour with salt in a bowl.
  2. Cut in butter and vegetable shortening with a pastry blender.
  3. Add water and toss with a fork.
  4. If too dry , you may add more water, a tablespoon at a time, until dough just holds together.

Sweet Potato Pecan Pie

1 pie shell home made if possible

Sweet potato filling:
1 small to medium sweet Potato cooked and mashed
1/2 cup Sugar
2 eggs, beaten
1 teaspoon vanilla
1/3 cup evaporated milk
2 teaspoon butter melted,

Combine ingredients, blend well, and spread in unbaked pie shell.

Pecan filling:
3 eggs
1 cup sugar
1 cup light corn syrup
1/2 cup margarine, melted
2 teaspoons vanilla
1 cup chopped pecans

  1. Beat eggs and sugar together, and blend in margarine, corn syrup and vanilla.
  2. Stir in pecans and mix well.
  3. Pour Pecan mixture over potato mixture and bake in preheated 350 F degree oven for 55 minutes.


Potato Sticks with Glazed Pork and Cabbage

Serves 4

I onion, thinly sliced
1 teaspoon butter or margarine
3 cups green cabbage, shredded
1 pound potatoes cut into sticks 1/4-inch thick by 2 1/2-inches long
1 pound boneless pork tenderloin, or chops, fat removed
1/2 teaspoon paprika
1/2 cup apricot preserves
I tablespoon coarse Dijon-style mustard

  1. Cut pork into strips, 1/2-inch thick, 1-inch wide and 2 1/2-inches long.
  2. Place onion and butter on 12-inch round microwave platter. Microwave, uncovered, on HIGH 1 to 2 minutes until onion is slightly softened.
  3. Add cabbage; toss well to mix. Cover tightly with plastic wrap, turning back one edge to vent steam; microwave on HIGH 2 to 3 minutes until cabbage has cooked down somewhat.
  4. Push cabbage mixture to center of plate.
  5. Arrange potatoes in a ring around outer 2 inches of plate.
  6. Place pork strips between cabbage and potatoes. Microwave covered for 10 to 12 minutes, until pork is cooked through and potatoes are tender.
  7. In a small bowl, mix together apricot preserves and mustard. Spoon half of the apricot mixture over the pork and microwave on HIGH for 2 to 3 minutes to glaze. Pass extra glaze at table.

Variation: Barbecue Pork and Potatoes: Substitute prepared barbecue sauce for apricot preserves. Spoon half of the sauce over the pork before cooking. Pass remaining sauce when serving.
Source: National Potato Board
Date Published: 11/30/92

Sliced Baked Potatoes

Serves 4

4 baking potatoes
1 teaspoon salt
2 to 3 tablespoons butter
2 to 3 tablespoons fresh herbs
4 tablespoons cheddar cheese
5 1/2 tablespoons Parmesan cheese

  1. Peel potatoes if the skin is tough, otherwise just scrub and rinse them.
  2. Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way.
  3. Put potatoes in baking dish. Fan them out slightly.
  4. Sprinkle with salt and drizzle with butter.
  5. Sprinkle with herbs.
  6. Bake at 425 F about 50 minutes.
  7. Remove from oven and sprinkle with cheeses.
  8. Bake for another 10 - 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork.

Hash brown Casserole

I requested the Cracker Barrel's Hash Brown Casserole recipe from the Food Sleuth. Here is the recipe as it appeared in the newspaper. It is absolutely delicious!

1 (2 pound) bag frozen hash brown potatoes, thawed a bit and broken up with a fork
1/2 cup melted margarine
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely chopped onion
I can cream of chicken soup
2 cups grated Colby cheese

  1. Preheat oven to 350 F degrees.
  2. Spray a 12-by-12-by-4-inch baking pan or a 9-by-13-inch casserole dish with non-stick cooking spray.
  3. Combine soup, margarine, salt, pepper, onions and cheese.
  4. Gently mix in the potatoes;
  5. Pour into prepared baking pan or casserole dish.
  6. Bake, uncovered, at 350 F degrees for 35 minutes.

Savory Oven Potatoes

Serves 6

1 tablespoon lemon juice
4 tablespoons safflower oil
2 tablespoons olive oil
2 cloves garlic
I teaspoon oregano
1/2 teaspoon salt

  1. Peel and cube potatoes, put in a bowl.
  2. Mix lemon juice and remaining ingredients; toss well with potatoes.
  3. Spread in a buttered 9 x 13 pan.
  4. Bake at 375 F for 45 to 60 minutes, stirring periodically to keep from sticking


Buttermilk dressing

1 cup low fat buttermilk
1/4 cup low fat sour cream
1/4 cup Hellmann's Light mayonnaise dressing
1 tablespoon Parmesan cheese
1 tablespoon fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon dry mustard

  1. Combine grated Parmesan cheese, minced parsley, and remaining ingredients in a bowl, stir well.
  2. Cover and chill.
  3. Serve with salad greens or raw vegetables.
  4. The flavor improves a day or two after it is made.


Chick Pea Salad

Serves 6.

2 cups chick-peas, soaked overnight
3 small peppers (red, yellow, green), cleaned and coarsely chopped
I medium onion, chopped
1/2 clove garlic, finely chopped
1/2 cup chopped flat leaf parsley
1 tablespoons extra-virgin olive oil
1 tablespoon Balsamic vinegar
Salt and freshly ground black pepper to taste

  1. Cook chick-peas in boiling water to cover I hour.
  2. Combine all ingredients and chill for several hours.

Frozen Fruit Salad

Serves 8

1 3 oz. package cream cheese
1/2 cup Hillman's Light mayonnaise dressing
2 tablespoons 1% lowfat milk
2 tablespoons lemon juice
2 tablespoons sugar
11 fl. ounces mandarin orange sections
1 pound dark sweet cherries
1/2 cup pecans
1 cup chunky peanut butter

  1. Blend cream cheese, Mayo, and milk.
  2. Add lemon juice and sugar,
  3. Combine with oranges, cherries , and pecans.
  4. Fold in whipped cream.
  5. Place 8 fluted paper muffin liners in muffin cups.
  6. Spoon salad mixture into each.
  7. Freeze at least 5 hours.

Spinach Salad

Serves 8

1 pound fresh spinach
1 cup bean sprouts
16 ounces canned, sliced, water chestnuts
1/2 cup onions
1/2 cup sugar
1/4 cup brown sugar
1/3 cup catsup
1/4 cup apple cider vinegar
1 tablespoon Worcester
1/4 teaspoon salt
4 hard boiled eggs

  1. Wash and dry spinach.
  2. Drain cans of bean sprouts and water chestnuts.
  3. Slice onion and hard boiled eggs.
  4. In a salad bowl, mix spinach, bean sprouts, water chestnuts, sliced eggs, and sliced onion.

    To make dressing;
    Combine sugar, brown sugar, catsup, vinegar, Worcester, and salt.


Green Herb Sauce

From Beyond Parsley Cookbook

Serve with Salmon Souffle or for Crudities
1 cup mayonnaise
1 1/2 tablespoon chives
2 teaspoon fresh tarragon
1/4 cup parsley
1 teaspoon dillweed
1 teaspoon minced onion


New England Fish Chowder

Serves 4

3 slices bacon, diced
1 cup onion, chopped
1 cup potato, pared & chopped
1 1/2 teaspoon salt
1 bay leaf
1 cup water
1 12oz pkg. frozen cod or haddock fillets, cut up
1 10 oz pkg. frozen mixed vegetables
1 1/2 cup milk
1/2 cup cream

  1. Cook bacon until crisp & reserve.
  2. Add onions to drippings and sautte.
  3. Add potato, water, salt & bayleaf.
  4. Simmer covered for 10 minutes.
  5. Add fish & vegetables; cook 5 to 10 minutes longer or just until fish and vegetables are tender.
  6. Heat milk & cream.
  7. Add to saucepan & heat through.
  8. Transfer to soup bowls; sprinkle crumbled bacon on top

Oar House Fruits De Mer

1 serving

1/2 cup sour cream
1/2 cup heavy cream
2 oz shrimp
2 oz scallops
2 oz haddock
1 oz lobster
1/8 cup of each: fresh tomato, scallions, & mushrooms
3 olives
1/2 cup cooked rotini pasta

  1. Mix sour cream and heavy cream. Let stand at room temperature for 30 minutes.
  2. Saute seafood in a small amount of butter and white wine.
  3. Add remaining ingredients.
  4. Place in an individual casserole.
  5. Top with cream mixture & sprinkle lightly with grated cheese.
  6. Bake until seafood is cooked.

    Can be frozen. Defrost & heat in a double boiler.

Salmon in Papalliotte

Courtesy of Incredible Eatables in St. John New Brunswick

Serves 4

4 oz boneless slices of salmon
4 squares of cooking parchment
8 strands of chives
12 slices of fresh cucumber
4 tablespoons Dill butter

  1. Fold each square of parchment diagonally once.
  2. Place one piece of salmon near center of triangle on each parchment.
  3. Top each serving of salmon with three cuke slices and two strands of chives; and spoon Dill butter equally over all four servings.
  4. Fold second triangle over the food and seal the package securely by folding small tucks continuously around the two open sides.
  5. Place on cookie sheet and bake at 450 F for about 20 minutes.
  6. Serve in paper so each guest can slit the paper at the table.
  7. Good served with rice pilaf that has diced, crunchy red and green bell pepper added.

Salmon Souffle

Beyond Parsley Cookbook 1985

3 tablespoon butter
3 tablespoon flour
1 cup milk, scalded
4 eggs, separated
Salt to taste
1/4 teaspoon dry mustard
1 teaspoon Worcestershire
1/2 teaspoon lemon juice
1 cup fresh salmon cooked or 1 7 oz can red salmon, drained

  1. Melt butter, add flour blending with whisk.
  2. Add milk all at once, cook until thickened. Cool.
  3. Beat in egg yolks one at a time, and season with remaining ingredients.
  4. Flake salmon & blend into sauce
  5. Beat egg whites until stiff. Fold gently into salmon mixture. Do not over beat.
  6. Pour into buttered 2 qt souffle dish.
  7. Place in pre heated 400 F oven and immediately reduce temp to 375 F.
  8. Bake 30 to 40 minutes until golden brown and puffed.
  9. Serve with Green Herb Sauce

Shrimp Scampi

Serves 4

1 1/2 lbs shrimp in shells
6 tablespoons butter
1 tablespoon chopped green onion
4 cloves garlic, minced
1/2 teaspoon shredded lemon peel
1 tablespoon lemon juice
1 /4 teaspoon salt
dash of hot pepper sauce
hot cooked rice

  1. In large skillet, melt butter.
  2. Add onion, garlic, lemon peel, lemon juice, salt & pepper saute and cook until boiling.
  3. Add cleaned shrimp & cook briefly until shrimp turn pink.
  4. Serve with rice: top with parsley & shredded lemon peel.

Claudia Martin's Seafood Shells

Serves 8

1 green bell pepper, chopped
1 onion , chopped
1 cup celery, chopped
1 6 oz can crab meat, flaked
1 6 oz can shrimp
1/2 teaspoon salt and 1/8 teaspoon pepper
1 teaspoon Worcestershire Sauce
1 cup mayonnaise
1 cup buttered bread crumbs

  1. Combine all ingredients except crumbs.
  2. Divide among 8 individual baking shells or a shallow casserole.
  3. Sprinkle with crumbs.
  4. Bake 350 F for 30 minutes.


Squash Casserole

Serves 4

1 lb yellow squash
1 teaspoon sugar
2 egg whites
1/2 cup Hellman's Light Mayonnaise
1 small onion, chopped
Salt and Pepper
8 Ritz crackers, crushed

  1. Microwave sliced squash and chopped onions for 4 minutes, remove and stir: microwave additional 5 minutes.
  2. Pour into small casserole; season with salt & pepper and set aside,
  3. In a small bowl, beat egg whites lightly, add mayonnaise and mix thoroughly.
  4. Pour evenly over squash mixture. Top with crushed crackers.
  5. Bake in 400 F oven 20 minutes.

Sweet and Sour Veggies

Serves 12

When in DC for Claudia & JP's wedding, JP's mother served this at her Texas Barbecue dinner for the family. It's delicious and easy to make.

1 No. 300 can petite pea
1 No. 300 can French style green beans
1 No. 300 can lima beans
3 ounces chopped pimientos
1 onion
4 pieces celery
1 piece green or red bell pepper
3/4 cup sugar
1/4 cup olive oil
1 teaspoon salt
1 teaspoon black pepper
3/4 cup cider vinegar

  1. Drain peas, green beans, and lima beans. Set aside.
  2. In a saucepan combine sugar, oil, salt, pepper and vinegar.
  3. Bring to boil and pour over vegetables.
  4. Cover and refrigerate.

    Will keep for 2 to 3 weeks.

Zippy Glazed Carrots

Serves 4

2 tablespoons butter
1/4 cup brown sugar.
1 tablespoon prepared mustard
1/4 teaspoon salt
3 cups carrots
1 tablespoon parsley

  1. Melt butter in skillet, stir in first 4 ingredients.
  2. Add cooked and drained carrots, heat , stirring constantly until carrots are nicely glazed, about 5 minutes.
  3. Sprinkle with parsley.

Corn Pudding

Makes a 2 1/2 quart casserole
1 stick of butter
2 cans cream corn
2 eggs
1 cup Jiffy Corn Bread Mix, Not the whole package)
1/2 cup water
1 teaspoon dehydrated onion
salt & pepper to taste

  1. Heat oven to 325 F.
  2. Place butter into casserole and place in heated oven to melt.
  3. Mix all the remaining ingredients.
  4. Pour gently in casserole dish. (Butter will float up sides and onto the top.) Bake for 1 hour or until set in the middle.

Fire and Ice Tomatoes

Serves 8

Copied this from Jerrie Nicholson's very special "Family Recipes" cookbook in 1995.

3/4 cup cider vinegar
1 1/2 tablespoons celery salt
1 1/2 tablespoons mustard seed
1/2 tablespoon salt
4 1/2 tablespoons sugar
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1/4 cup cold water
1 cup red onions
6 cups tomatoes
1 cup green bell peppers
1 cup cucumbers

  1. Combine first 8 ingredients, heat and set aside.
  2. Layer sliced onion, tomatoes, and green pepper into salad bowl.
  3. Pour warm vinegar mixture over vegetables: cover and refrigerate.
  4. Add sliced cucumber just before serving.
  5. May sprinkle crumbled Feta or Bleu cheese on top and/or whole black olives for added flavor.

Tangy Yellow Squash

Serves 10

3 tablespoons wine vinegar
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
2/3 cup cider vinegar
1 clove garlic

  1. Combine squash, onions, peppers, and celery. Mix well.
  2. Combine vinegar, sugar, salt, pepper, oil, and garlic.
  3. Stir well and spoon over vegetables. Chill 12 hours or more, stirring occasionally.
  4. Drain and serve.

    Will keep in the refrigerator for a long time.

Since November 21, 1995