Thank You!!!

       To everyone who entered recipes in this book, we extend a special “thanks”.   This book was intended to be a keepsake for you and your family- to be handed down to future generations.  Many of these recipes were from our ancestors - back when fast food and microwave ovens were unheard of.  Some of them strike up a lot of old memories as we read them and remember how wonderful they tasted.   Hopefully, this book will keep alive the memory of those who cooked all of these wonderful dishes and who we loved so much.

Enjoy reading and reminiscing.  Oh yes, and enjoy eating, too!

Collected, copied, assembled and printed by:

Carol Burch Turner

Sandra Whitfield

Joe Norwood

Jimmie Lou Norwood Gibbs

CAUTION:  SOME RECIPES MAY CAUSE OVEREATING!

BEVERAGES AND APPETIZERS 

PERFECT PARTY PLEASERS

        If cooking cheese for your appetizers, remember that excessive heat and prolonged cooking makes it stringy and leathery.  When making a sauce, stir in the cheese toward the end of the cooking time just until totally melted.

            To keep egg yolks from crumbling when slicing hard cooked eggs, wet the knife before each cut.

            The pointed end of a can opener is an excellent tool for de-veining shrimp.

            If you run out of ginger ale, mix equal parts of Coke and 7-Up.

            Use styrofoam egg cartons as trays when you need ice cubes.

           For a Christmas starter for breakfast or dinner, serve cranberry juice topped with lime sherbet.

            You can use frozen dough to make flaky crusts for appetizers.  Thaw and cut into desired shapes.  Put in filling and brush with butter.  Bake 10-15 minutes at 375 degrees.

            Place bay leaves (which should never be eaten) in a tea ball for easy removal from sauces or stews.

            For instant white sauce:  blend together 1 c. soft butter and 1 c. flour.  Spread in an ice cube tray and chill. After thoroughly chilled, store in a plastic storage bag in the freezer.  For medium-thick sauce:  drop 1 cube into 1 c. milk and heat slowly, stirring as it thickens.

            Store a carton of cottage cheese upside down.  It will keep twice as long.

            Try a new spice for your appetizers in place of salt.  Blend together 2-½ tsp. each of paprika, dry mustard, garlic powder, 5 tsp. onion powder, ½ tsp. ground black pepper and ¼ tsp. celery seed.  Put all in a shaker and pass up the salt.

Holiday Punch

1 pkg. lime or strawberry jello                                  1-cup boiling water

Juice of 4 lemons                                                     2/3 cups sugar

#2 can pineapple juice                                            2 quarts water

Dissolve jello in boiling water.  Use gallon container.  Boil lemon rinds in 2 cups water for 5 minutes.  Take out rinds.  Add sugar and bring to a boil for a few minutes.  Add all ingredients to jello mixture.  Cool and pour over ice in punch bowl and serve.

Margaret Norwood Henry

Hot Spiced Tea

1 jar Tang (9oz.)                                                        ½ cup sugar

1/3-cup instant tea                                                   ¼ teaspoon ground cloves    

½ teaspoon cinnamon                                            dash salt                     

Mix all ingredients together and store in a sealed container.  When ready to drink, combine 1 round tablespoon of dry ingredients with 1 cup boiling water.  Very good on cold evenings. 

Maryellen Burch Odom

Cheese Balls

½ lb. grated sharp cheese                                       2 cups Rice Krispies

2 sticks margarine                                                    2 ½ cups flour

¼ teaspoon salt                                                       ¼ teaspoon garlic salt

3 tablespoons sesame seeds                                    pinch of red pepper

Mix by hand.  Roll in small balls or straws.  Bake at 350 degrees 8-10 minutes.

Allie C. “Tut” Burch Submitted by Jimmie Lou Norwood Gibbs

Bar B Q Sauce

2 cups catsup                                                           ½ cup brown sugar

3 tablespoons Worcestershire sauce                        ¼ cup vinegar

3 tablespoons Heinz 57 Steak Sauce                        salt & pepper

Hot sauce to taste

Bring to a rolling boil.  Cool and store in refrigerator.  DELICIOUS!

Jimmie Lou Norwood Gibbs           

Corn Dip

2 cans Mexican corn                                                8oz. sour cream

4oz. can chop, drained chilies 1-cup mayonnaise

1 lb. sharp cheddar cheese, grated

Mix all ingredients and refrigerate overnight.  Serve with Frito Corn Scoops.

Roseann Burch Givens

Crab Pate

10 ¾ oz. can cream of mushroom soup, undiluted

1 envelope unflavored gelatin                                2 tablespoons cold water

¾ cup mayonnaise                                                   8oz. cream cheese, softened

1 small onion, grated                                               1-cup celery, finely chopped

6-½ oz. can crabmeat, drained and flaked

Heat soup in medium saucepan over low heat; remove from heat.  Dissolve gelatin in cold water; add soup, stirring well.  Add mayonnaise, cream cheese, crabmeat, onion and celery; mix well.  Spoon into an oiled 4-cup mold.  Chill until firm.  Unmold and garnish with parsley.  Serve with assorted crackers.

Sandy Whitfield

Ham Dip 

8 oz. cream cheese softened                                   1-cup mayonnaise

1 can golden mushroom soup                                 ½ cup celery finely chopped

½ cup onions finely chopped                                   3 teaspoons boiling water

1 envelope unflavored gelatin

Mix all the above ingredients and then add 2 small cans of Hormel canned hams.  Mix and let set overnight.  Serve with crackers.

Jeanette Burch

Pepper Jelly

1/3 cup hot peppers, ground                                   5 cups sugar

2 tablespoons lemon juice                                       green or red food coloring

1 cup bell peppers, ground                                      1 ½ cups vinegar

2-6oz containers liquid pectin

Grind peppers and combine with sugar, vinegar and lemon juice.  Boil 10 minutes.  Stir constantly.  Strain into another pan and boil 1 minute.  Add food coloring if desired.  Remove from heat and put in jars and seal.  Makes 4  8oz. jars.

Sterling Burch Woodruff

           Raisin Sauce

¾ cup raisins                                                             1 ¾ cups water

1-tablespoon cornstarch                                          1-teaspoon dry mustard

1/3-cup brown sugar                                                1-teaspoon salt

½ teaspoon ground pepper                                    3 tablespoons cider vinegar

Simmer raisins in water for about 10 minutes.  Combine cornstarch, mustard, brown sugar, salt and pepper.  Stir in vinegar and add to cooked raisins and water.  Stirring constantly, cook 3 minutes longer or until mixture thickens.  Serve over hot ham. 

Lois Burch Whitfield

Sweet Refrigerator Pickles

DO NOT COOK CUCUMBERS.  Slice fresh cucumbers as thinly as possible.  Pack in glass gallon jug as tightly as possible.  Add 2 quarts water and 1-cup plain salt.  Let sit 4 days.  Wash and return to glass jug.  Add 2 tablespoons alum and cover with water for 24 hours.  Wash and return to glass jug.  Cover with white vinegar.  Next day, wash, drain and return to glass jug.  Add 3 cups sugar.  Next day add 2 more cups sugar.  Each day, shake to be sure all pickles are coated with sugar.  Keep in refrigerator in glass jug.  These are great and never need cooking.  They will keep up to 2 years if left in refrigerator.

Jimmie Lou Norwood Gibbs

Cucumber Pickles

7 lbs. cucumbers (cut)

Soak in 2 gal. Lime water (3 cups lime) for 24 hours.  Wash every hour for 4 hours.  Mix together 5lbs. sugar, 3 pt. vinegar, cloves, ginger, allspice and cinnamon.  Bring to a boil, pour over cucumbers and seal.

Cora Lee Norwood Burch

Pickled Okra

Use small okra, no longer than 3 inches, leaving ½ of stem on pod for easy handling.  Wash fresh raw okra and place in sterile jars standing vertically. 

Ÿ       In each pint jar place:

1-teaspoon dill seed

1 pod red pepper

3 garlic cloves (may be cut to 1 garlic clove or to taste)

Ÿ       Boil and pour over okra:

2 quarts white vinegar

2 quarts water

1-cup dairy salt

Ÿ  Seal jars and leave for 6 weeks.

Grace Burch

Mom’s Pickles - Green Tomato

1 peck or 12 lbs. green tomatoes

8 large onions

3 tablespoons salt

1-quart vinegar

1-tablespoon cinnamon

1-tablespoon allspice

1-tablespoon cloves

4 ½ lbs. Sugar

Wash and chop tomatoes and onions.  Add salt.  Place in refrigerator over night.  Mix vinegar, sugar and spices.  Cook until tender.  Seal in jars.

Allie Belle Young Gibbs - Mother of W. D. (Dee) Gibbs

Jerusalem Artichoke Relish

4 quarts artichokes                           1 ½ pints cider vinegar

2 tablespoons celery salt                  ½ tablespoon red pepper

4 large onions                                   2-½ cups brown sugar

1-tablespoon allspice                       4 tablespoons salt

1-tablespoon tumeric

Clean artichokes VERY carefully to ensure there is no dirt and sand left in crevices of roots.  Grind artichokes and onions and put into large saucepan with other ingredients.  Bring to a rolling boil.  Simmer for 30 minutes or until mixture thickens.  Place in jars, seal and process for 10 minutes in hot water bath.  Yields approximately 10 pints.

Louis Burch Whitfield

Jerusalem Artichoke Pickles

3 gallons artichokes             Medium onions (1 for each jar of artichokes)

Clean artichokes VERY carefully, to ensure that any dirt and sand have been removed.  Cut into large bite size pieces and put into jars, using 1 thinly sliced medium onion to each jar.  Combine these ingredients:

1-gallon cider vinegar                                  2 pounds brown sugar

1-pound white sugar                                    6 tablespoons dry mustard

2 tablespoons red pepper                            4 tablespoons tumeric

4 tablespoons white mustard seed              4 tablespoons celery seed

2 tablespoons salt

Bring to a boil; pour boiling syrup over artichokes and seal.  Yields approximately 14 quarts.

Lois Burch Whitfield                          

Artichoke Dip

2 - 15 or 16 oz. can artichokes                      1-cup mayonnaise

1 cup mozzarella cheese                             1 ¼ cup parmesan cheese     

1-teaspoon garlic                                         3 tablespoons bread crumbs

Cut artichokes into small pieces.  Combine artichokes, mayonnaise, mozzarella cheese, and one-cup parmesan cheese, garlic and mix well.  Spread into 9x13 Pyrex dish.  Sprinkle the top with the breadcrumbs, and then sprinkle top with the remaining parmesan cheese.  Bake at 375 degrees for about 35-40 minutes or until the top is golden brown.  Serve with crackers or toast points.

Randy Norwood

Hot Crab Dip

1-6oz. can lump crab meat (fresh crab may be used-canned claw meat not recommended)

1-8oz. pkg. cream cheese                            ½ cup mayonnaise

1 cup shredded cheddar cheese                 2 tablespoons finely diced onion

2 teaspoons garlic powder                          dash pepper

paprika

Heat cream cheese and mayonnaise in saucepan on top of stove until melted and blended.  Add cheddar cheese, garlic, pepper, and onion - mix well.  Add crabmeat and lightly stir trying not to break up all the lumps of crabmeat.  Pour into shallow casserole dish.  Sprinkle top lightly with paprika.  Bake at 350 degrees until hot and bubbly around edges.  Serve hot with crackers.

Kimberly McMichael (granddaughter of Will H. Burch)

Frozen Salad

1 can condensed milk                                  1-cup pecan pieces

1 can cherry pie filling (can use other flavors)

1 large container Cool Whip                      

1 medium can crushed pineapple, undrained

Mix all ingredients.  Put into Rubbermaid dish (can use 10 inch tube pan also) and freeze.  Serve frozen.  Very pretty and delicious served on lettuce leaf.  

Marcelle Burch McClurd

Strawberry Nut Salad

6oz. pkg. strawberry gelatin                         1-cup boiling water

2-10oz. pkg. frozen strawberries                   3 bananas mashed

1 cup chopped nuts                                        2 cups sour cream

1- 4oz. can crushed pineapple, drained

In a large bowl, combine strawberry gelatin and boiling water; stir until the gelatin dissolves.  Fold in strawberries, bananas, nuts and pineapple.  Pour half into 12x8x2 inch baking dish.  Refrigerate until firm; spread sour cream on top.  Spoon remaining gelatin mixture on top.  Keep refrigerated until ready to serve.

Doris Burch Allman

Strawberry Pretzel Salad

1 stick butter                                                 1 cup pretzels, crushed

3 tablespoons sugar                                     1 cup pecans, crushed

1 pkg. 8oz. cream cheese, softened

1 carton (8oz.) non-dairy whipped topping           

1 cup powdered sugar                                1 pkg. (6oz.) strawberry gelatin

2 cups hot water                                          1 pkg. (16oz.) frozen strawberries

Whipped topping for garnish - optional

Combine melted butter, pretzels, sugar, and pecans.  Pat into 13x9x2 inch pan.  Bake at 350 degrees for 10 minutes; cool.  Beat together cream cheese, whipped topping and powdered sugar.  Spread on top of pretzel mixture.  Refrigerate 30 minutes or until completely chilled.  Dissolve gelatin in boiling water.  Add strawberries; stir until gelatin begins to thicken and cool.  Pour over cream cheese mixture.  Refrigerate covered until firm.  Before serving, top with additional whipped topping.    NOTE - prepare the night before or the day of serving so the pretzel layer will remain crisp.  When not using nuts, use 2 cups Pretzels.

Jeanette Burch

            Congealed Salad

3oz. pack lime jello                                                  1-cup mayonnaise

3oz. pack lemon jello                                               1 cup can milk

1 cup boiling water                                                  1-cup nuts

1 small can crushed pineapple                                1-cup cottage cheese

Mix jello with boiling water.  Add cottage cheese and mayonnaise to jello.  Add milk, pineapple and nuts.  Put in 1 ½ quart container and refrigerate overnight. 

Rachel Norwood Coody

BREADS AND ROLLS

FRESH FROM THE OVEN

            Water or milk (whole, skimmed, evaporated or nonfat dry) are most often used for breads.  Water makes the crust crisp while milk produces a soft crust and a creamy white crumb.  The liquid must be at the correct temperature.  If it is too hot, it will kill the yeast.  If it is too cold, the dough will take longer to rise.

            Many different kinds of fat (butter, margarine, shortening, salad oil or lard) can be added to bread dough to improve flavor and make the dough stretch more easily.  The bread will have a tender crumb and stays soft longer.

            Eggs added to a yeast dough add flavor, color and nutrition.  They soften the crust and give the bread a fine crumb.

            Do not try to speed up the yeast in bread dough by increasing the amount of flour, sweetener or salt, or by adding ingredients.  These will only make the bread heavier.

            To test the rising of yeast dough:  the dough is doubled when two fingertips pressed ½ inch into it leaves dents that remain.  If dents fill in quickly, let the dough rise 15 minutes longer and test again.

            To glaze bread before baking:  for a dark, shiny glaze, brush on 1 beaten egg yolk.  For a light shiny glaze, beat the whole egg and brush it on, or brush on melted butter  or margarine.  For shine with no color, brush on 1 egg white beaten with 1 tablespoon of water.

            When baking bread, if tops brown too quickly, cover loosely with foil.  To test for doneness - tap the top of the loaf lightly with your fingertips.  If it sounds hollow and is well browned on top, the bread is ready.

            If you roll out dough between 2 sheets of waxed paper, dab some water under the bottom sheet and it won’t skid away.

            All ingredients for bread making should be at room temperature.  It is important to use the right size pan.

            Bread will keep in the freezer for 3 months if tightly wrapped and you make sure to press out as much air as possible. 

Crazy Biscuits

1 stick margarine                                          8oz. sour cream

2 cups Bisquick

Mix together, place in greased muffin tins (fill 2/3 full) and bake at 350 degrees until golden brown.

Jimmie Lou Norwood Gibbs

Sweet Potato Biscuits 

2 ½ cups self rising flour                                1/3 cup butter - softened

1 cup mashed sweet potatoes                    1/3-cup milk

In large bowl, stir together all ingredients until soft dough forms.  Place dough on lightly floured surface - knead and roll to ½ inch thickness.  Cut biscuits with a 3-inch round cutter.  Place biscuits on lightly greased baking sheet.  Bake at 425 degrees for 20-25 minutes or until golden brown.  Makes 12 biscuits. 

Margaret Norwood Henry

Country Ham & Cheese Biscuits

2 cups White Lily Unbleached Self Rising Flour

¼ cup shortening                                                                

1 cup finely chopped, cooked country ham

1 cup shredded Swiss cheese                      

¼ cup milk or buttermilk                             

2 tablespoons melted butter or margarine

1-cup sour cream

In medium to large bowl, cut shortening into flour until mixture is coarse crumbs.  Add ham, cheese, milk and sour cream.  Mix until well blended.  Knead gently on lightly floured surface 2 to 3 strokes.  Roll dough about ½ inch thick.  Cut without twisting cutter.  Bake on ungreased baking sheet at 450 degrees for 8 to 10 minutes.  Brush with melted butter.  Makes 12 biscuits.

Margaret Norwood Henry

Corn Sticks

¾ cup plain corn meal                                 1/3 cup self rising flour

1-tablespoon sugar                                      1-teaspoon baking powder

1 egg                                                            ¾ cup milk

2 tablespoons cooking oil                            ½ teaspoon salt

Mix egg, milk, and cooking oil.  Add combined dry ingredients.  Mix quickly.  Put into well-greased corn stick pan.  Bake at 400 degrees for 15-20 minutes.  Makes 14 corn sticks.

Phyllis Durrence Smith

Perfectly Easy Dinner Rolls

1 cup warm water                                       2 pkg. active dry yeast

½ cup melted butter                                    ½ cup sugar

3 eggs                                                           1 teaspoon salt

4 to 4 ½ cups unbleached all-purpose flour

Combine warm water and yeast in a large bowl.  Let stand about 5 minutes (until yeast is foamy).  Stir in butter, sugar, eggs and salt.  Beat in flour, one cup at a time until dough is too stiff to mix.    Cover and refrigerate 2 hours.  Turn the dough out onto a lightly floured surface.  Divide into 24 equal pieces.  Roll each piece into a smooth round ball; place balls in even rows in the prepared pan.  Cover and let dough balls rise until doubled in volume, about 1 hour.  Bake at 375 degrees until golden brown, about 15-20 minutes.  Brush with melted butter.

Frances Burch Chase

Bran Muffins

1 cup Nabisco 100% Bran (may substitute bran buds)

1 cup boiling water                                      ½ heaping cup shortening

1-½ cups sugar                                             2 eggs

2 cups buttermilk                                          2 ½ cups all purpose flour

2-½ teaspoons soda                                     ½ teaspoon salt

2 cups Kelloggs all bran

Pour hot water over Nabisco 100% Bran.  Blend well and stand until water is absorbed.  Cream shortening and sugar.  Add eggs, buttermilk, Nabisco Bran.  Blend well.  Sift together  flour, soda, and salt.  Add all to Kelloggs Bran.  Bake at 400 degrees for 15--20 minutes.  Can be refrigerated.

Sarah Burch Durrence

            Banana Nut Muffins

1 ½ cups all-purpose flour                                        1 cup chopped walnuts

½ cup toasted wheat germ                                     ½ cup brown sugar    

1 tablespoon baking powder                                  1 teaspoon cinnamon

½ teaspoon salt                                                       ¼ teaspoon ground nutmeg

2 ripe bananas, mashed                                          ¾ cup milk

5 tablespoons melted butter                                   1 egg

Cinnamon sugar (optional)

Fit 12 muffin cups with paper liners.  Coat each with cooking spray.  Mix flour, wheat germ, brown sugar, baking powder, cinnamon, salt and nutmeg in large bowl.          Stir in bananas, milk, butter and egg.  Mix just until blended.  Fill muffin cups evenly with batter.  Sprinkle with cinnamon sugar if desired.  Bake at 400 degrees 20-22 minutes.  Cool before serving.

Frances Burch Chase

Pecan Pie Mini Muffins

1 cup packed brown sugar                                     ½ cup all purpose flour

1 cup chopped pecans                                           2/3-cup butter, melted

2 eggs, beaten

Combine brown sugar, flour and pecans; set aside.  Combine butter and eggs; mix well.  Stir into flour mixture just until moistened.  Fill grease and floured or paper lined miniature muffin cups 2/3 full.  Bake at 350 degrees for 20-25 minutes or until muffins test done.  Yields about 2 ½ dozen

Valarie Durrence Randall

SOUPS & SALADS

                      SUPER SOUPS & SCRUMPTIOUS SALADS

        For soup and stew that is too salty, add a raw potato and discard after cooking.  The potato absorbs the salt.

            Did you know?  Cooking in cast iron definitely boosts iron intake.  Soup simmered for a few hours in an iron pot has almost thirty times more iron than soup cooked in another pan.

            Thickeners for soups can be either flour or cornstarch.  It is a good idea to add the thickener with the pan off the heat to avoid the danger of lumping.  Flour is good for soups to be served hot.  Cornstarch is better for cold soups.

            Most important of all, remember that hot soups should be served HOT and cold soups COLD - none benefit from being served lukewarm.

            If delayed in tossing salads, greens will stay fresh under a drape of paper towels wrung out of ice water.

            Always shake on oil and vinegar dressing just before using.

            When unmolding a salad, always sprinkle a few drops of water on the serving plate.  It will be easy to move the salad around to position it correctly. 

            For a stay put garnish in a molded salad, arrange design, pour over thin layer of partially set gelatin.  Chill.

            To test freshness of dried herbs, rub them between your hands.  Oil of your hand extracts the essence of the herb.  If there is no smell, they are no good. 

            Season with seeds to add flavors:

            Caraway:  Tangy and slightly sweet

            Cardomon:   Spicy

            Celery:  Strong - use sparingly

            Cumin:  Slightly bitter

            Dill:  Pungent and strong in flavor

            Fennel:  Licorice flavor

            Mustard:  Dry mustard is a mixture of ground seeds of several mustard varieties.

            Sesame:  Nutty flavor

            For crunchy Cole slaw, cut cabbage in half and soak in salted water for an hour.  Drain well, then proceed with recipe.

            Add a small amount of beet vinegar to mayonnaise to give it a pretty color for salads.

            Oriental Cole Slaw

1 pkg. Dole Cole Slaw                                            

1 bunch green onions - wash & slice half way up the stem                        

½ cup slivered almonds - toasted                           

1 pkg. chicken flavored Romaine Noodles

Dressing:

3 tablespoons vinegar                                             2 tablespoons sugar

¼ cup oil                                                                  1 teaspoon salt

½ teaspoon pepper                                                

½ pkg. chicken flavored packet from Romaine Noodles

Toss the slaw and green onions together.  Toast almonds - be careful - they burn easily.  Break noodles into small pieces.  Right before serving, toss the slaw mix, almonds, noodles, and dressing.  It is good the next day if you don’t mind the noodles not being crunchy.

Dee Gibbs Weedon

Bean Salad

1 - 16oz. can shoe peg whole corn                   1 - 7oz. of pimento (chopped)

1 large can small English peas                          1 bell pepper (chopped)               

1 large can French style green beans                1 medium onion (chopped)         

1-cup celery (chopped)

Drain corn, green beans and English peas.  Mix all the above ingredients together.

Dressing:

1-cup sugar                                                        ¼ cup corn oil

¾ cup vinegar                                                    1-teaspoon salt

1 teaspoon pepper                                            1 tablespoon water

Stir all ingredients together in a saucepan; bring to a boil; let cool completely.  Pour over veggies in a large bowl.  Marinate overnight in refrigerator.  Good with hamburgers, hotdogs, and fish.

Frances Burch Chase

Frog Eye Salad

1 cup sugar                                                        1 tablespoon flour

1 ½ teaspoon salt                                               1 ¾ cups pineapple juice

2 eggs, beaten                                                   1 tablespoon lemon juice

3 quarts water                                                    1 tablespoon cooking oil

1 pkg. (16oz.) Orzo noodles                               1 cup coconut (optional)

3 cans (11oz. each) Mandarin oranges, drained

2 cans (20 oz. each) pineapple chunks or tidbits, drained

1 can (20 oz.) crushed pineapple, drained

1 carton (9oz.) non-dairy whipped topping

1-cup miniature marshmallows (optional)

Combine sugar, flour and ½ teaspoon of the salt.  Gradually stir in pineapple juice and eggs.  Cook over moderate heat, stirring until thickened.  Add lemon juice.  Cool mixture to room temperature.  Bring water and remaining teaspoon salt and oil to a boil.  Add Orzo noodles.  Cook at rolling boil until noodles are done.  Drain noodles and rinse with water.  Drain again and cool to room temperature.  Combine egg mixture and noodles.  Mix lightly but thoroughly.  Refrigerate overnight in airtight container.  Add remaining ingredients.  Mix lightly.  Refrigerate until chilled in airtight container.  Makes 25 servings.

Sarah Burch Durrence

Cornbread Salad

2 to 3 cups cornbread (can be leftover)

1 large bell pepper, chopped to bite size

2 pints grape tomatoes, sliced in half

1 large onion, chopped

1 ½ cans kidney beans, drained

1 ½ cans whole kernel corn, drained

1 or 2 jars bacon bits

1 small bottle salad dressing (I use fat free Bleu Cheese)

Crumble corn bread.  Layer half of the ingredients in order listed above.  Begin second layer but reverse the order of bacon bits and salad dressing.  By layering the dressing on top of the corn, the bacon bits serve as a topping.  This salad keeps well.  Use your favorite dressing.  This salad is pretty in a “see through” large glass dish.  Next time, you may want to increase or decrease amounts of some items.

Louise Burch

Hot Pineapple Salad

2 20 oz. cans pineapple tidbits                                           

6 tablespoons pineapple juice                                            

2 cups mild cheese, grated

6 tablespoons self-rising flour

1-cup sugar

1 ½ pkg. Townhouse Crackers, crumbled

1 stick melted margarine

Mix everything together and put in casserole dish.  Mix crackers and melted margarine.  Pour over top of casserole.  Bake at 350 degrees for 30 minutes.

Beth Allman Jones (Granddaughter of Frank Burch)

Seafoam Salad

1 pkg. lime Jell-O                                                      1 cup water

14 large marshmallows                                            ¼ cup sugar

1 4oz. pkg. cream cheese, cubed                           1 small carton Cool Whip

1 small can crushed pineapple                                1-tablespoon mayonnaise

½ cup chopped pecans                                                                             

dash salt

Mix Jell-O, sugar and water in saucepan on low heat to dissolve. Add marshmallows and cream cheese.  Stir until both are almost melted.  Pour into a serving bowl and add remaining ingredients.  Chill until firm.

Kimberly McMichael (Granddaughter of Will H. Burch)

Broccoli and Cauliflower Salad

1 bunch broccoli, chopped                        

1 cup shredded cheddar cheese

½ lb. bacon, fried crisp, crumbled

1 head cauliflower, chopped

Mix all in bowl and add dressing.

Dressing:

1-cup mayonnaise                ½ cup sugar                2 tablespoons vinegar

Betty Burch Madden  

Napa Cabbage Salad

1 head cabbage                                          2 green onions, chopped

1 pkg. Ramen noodles                                 ¼  cup sesame seeds

½ cup slivered almonds

Dressing:

¼ cup vinegar                                              ½ cup sugar

2/3 cup oil                                                    2 tablespoons soy sauce

Wash and break up the leafy part of the cabbage.  Add green onions.  Add noodles which have been broken into small pieces and toasted 15 minutes in 350 degree oven.  Add almonds which have been toasted 5 minutes.  Add sesame seeds.

For dressing, add ingredients together and boil only 2 minutes.  Pour cooled dressing over salad just before serving.

Note:  Since ovens vary so much, it’s best to closely watch the toasting of noodles and almonds.  They easily get too brown (I toast mine very little).

Betty Burch Madden

Potato Cheese Soup

4-5 Idaho potatoes (peeled and cut into ½ inch cubes)

2 cans Campbell’s Cheddar Cheese soup

2 cups milk

8oz. sour cream       

1-cup heavy cream (use Half and Half for a lighter soup)

2 chicken bullion cubes

Boil potatoes until done.  Mix together all other ingredients and place into a large pot on low to medium temperature.  When potatoes are done and milk mixture is hot, add potatoes to the milk mixture.  Simmer on low for about 1 hour.  You can garnish with sour cream, bacon, chives or cheddar cheese.  A great winter time meal.

Randy Norwood

Broccoli Chowder

1 average bunch broccoli                           2 cans cream of potato soup

2 cans milk (using soup can)                        2 teaspoons minced onion

¾ cup grated cheddar cheese

Cook broccoli (without big part of stem) in small amount of water until tender.  Add soup, milk, onions and bring to a good boil.  Add grated cheese, stirring in gradually until well melted.

Betty Burch Madden

Hand written by Gordie Mae Burch Norwood

  VEGETABLES

VEGGIE TIPS

            Bake potatoes in half the usual time by letting stand in boiling water for 15 minutes before putting them into a very hot oven.

            Overcooked potatoes can become soggy when the milk is added.  Sprinkle with dry powdered milk for the fluffiest mashed potatoes ever.

            Plant a few sprigs of dill near your tomato plants to prevent tomato worms on the plants.

            Exposure to direct sunlight softens tomatoes instead of ripening them.  Leave the tomatoes, stem-up in any spot where they will be out of direct sunlight.

           Next time you are cooking cabbage, put a heel of bread on top of cabbage before putting the lid on the pot - there will be NO odor.  The bread has no effect on the cabbage and should be removed after cooking.  Works for broccoli and brussel sprouts, too.

            A deep or rich color generally indicates highest food value and flavor in vegetables.  For example, the dark green outer leaves of leafy vegetables have more nutrients than the lighter colored inner ones.  Also, bright orange carrots may provide more vitamin A than paler ones.

            You’ll shed less tears if you cut the root end of the onion off last, or freeze or refrigerate before chopping.

            Beans are nutritional superstars.  Packed with protein, low in fat and cholesterol, beans are one of the best sources of complex carbohydrates and dietary fiber.  Surprisingly, beans contain more fiber per serving than most other vegetables, fruits, grains or cereals.  A diet high in soluble fiber has been linked to such virtues as lowering cholesterol, maintaining blood sugar levels or body energy and delaying feeling hungry.

            Lettuce leaves absorb fat.  Place a few into the pot and watch the fat cling to them.

            Ripen green bananas or green tomatoes by wrapping them in a wet dish towel and placing them in a paper sack.

            A squirt of lemon in the water when cooking cauliflower will keep the cauliflower from discoloring.

            Cook carrots with potatoes and then mash them all together.  This makes the potatoes a slight orange color and produces an entirely new flavor.  Remember to remove the tops of carrots before storing.  Tops drain the carrots of moisture, making them limp and dry.

            Never immerse mushrooms in water when cleaning.  They will absorb too much liquid.  For prime mushrooms, buy only those with closed cap.  The gills should not be showing.

Fried Cabbage

1 large head of cabbage                                        1 large onion, chopped

3 tablespoons olive oil                                             salt and pepper to taste

Put olive oil in the bottom of a large skillet with a cover.  Cut cabbage and place in skillet.  Add onion, salt and pepper.  Stir.  Cover and simmer on low heat until desired tenderness (30-45 minutes).  Stir frequently.  Do not add liquid.

Carleen Strickland

Honey Orange Carrots  

¼ cup sweet cream butter                                      1 tablespoon honey

3 cups carrots, cut into thin julienne strips               ½ teaspoon salt

1 teaspoon grated orange peel

In a 2 quart saucepan, melt butter over medium heat.  Add remaining ingredients. Cover and cook over medium heat for 10-15 minutes or until tender.

Maudine Denmon

Turnip Green or Collards

2 lbs. greens                                                             

salt to taste

2 by 6 inch fat meat or streak of lean meat (pork)

½ gallons water

Wash greens until clean.  Have water at a boil.  Break up greens.  Put in boiling water with meat and salt.  Cook until tender.  Add water as needed.

Margaret Norwood Henry

Harvard Beets

½ cup sugar                                                 2 tablespoons flour

¼ cup vinegar                                              ¾ cup beet juice        

2 tablespoons butter                                    ½ teaspoon salt

1 - 10oz. can sliced beets

Mix sugar and flour, add vinegar and beet juice in a saucepan.  Add salt and butter then mix with beets.

Roseann Burch Givens

Canning Tomatoes

Tomatoes (as many as you want)                quart canning jars

½ teaspoon salt per jar                                1 teaspoon sugar per jar

Wash and peel tomatoes.  Quarter and take out core.  Boil in open pot until they cook to pieces.  Put ½ teaspoon salt, 1 teaspoon sugar in bottom of a quart jar.  Pour tomatoes in jars and seal with hot lids.

Grace Burch

Potato Salad

6-8 medium to large potatoes                     1-1 ½ bell peppers, chopped 

1-1 ½ onions, chopped                                2-3 fingers celery, chopped

1-2 small jars pimento, chopped                 2-3 tablespoons margarine

1-2 teaspoon mustard                                 

Enough mayonnaise to mix all together.  Salt and pepper if desired.

Frances Burch Chase

Caroline’s Favorite Corn

3 cans Meixcorn                                            1 8oz. pkg. softened cream cheese

1 4oz. can diced green chiles                      1 small onion, chopped         

2 tablespoons butter or margarine

Saute onion in butter.  Add cream cheese and mix well with onions on low heat until cream cheese is melted.  Add Meixcorn and chiles.  Cook on low heat until corn and chiles are heated through.

Carol Burch Turner

Spinach Madeline

2 pkg. frozen, chopped spinach (cooked)              ½ teaspoon pepper

4 tablespoons butter                                                ½ teaspoon celery salt

2 tablespoons flour                                                   ½ cup milk

2 tablespoons chopped onion                                6oz. roll jalapeno cheese

1 teaspoon Worcestershire sauce                           

½ cup spinach liquor

Cook and drain spinach.  Melt butter in skillet.  Add flour and onion and cook until soft but not brown.  Add liquids slowly.  Stir constantly until thick.  Add seasonings and cheese, which has been cut into small pieces.  Combine with spinach.  Top with buttered breadcrumbs and bake at 350 degrees until brown.  Flavor is improved if kept refrigerated overnight.  If used as a dip, omit the breadcrumbs.

Pat Allman Traylor

Corn Soufflé

1 15oz. can cream corn                                                       2 eggs

1 15oz. can whole kernel corn, drained                               8oz. sour cream

1 stick melted butter                                                           

1 box Jiffy corn muffin mix

Mix all ingredients in large bowl.  Pour into a 9x13 Pyrex dish.  Bake at 400 degrees, 40-45 minutes on middle oven rack until golden brown.

Randy Norwood

Stuffed Bell Peppers

6 bell peppers                                                           1 lb. ground beef

1/3 cup chopped onion                                           2 cans tomato sauce

½ teaspoon salt                                                       ½ cup uncooked rice

Cut peppers in half and remove seeds.  Boil for about 3 minutes.  Drain.  Cook ground beef and onions until done.  Mix ground beef and onion mixture, tomato sauce, salt and cooked rice.  Stuff in peppers.  Put into oven proof dish and bake for 20 minutes at 350 degrees.

Shelia Eldridge

Fried Green Tomatoes

Green tomatoes                                                       ½ cup flour

½ cup buttermilk                                                      salt and pepper

Mix flour, salt and pepper.  Wash and slice tomatoes.  Dip each slice in buttermilk and coat with flour.  Fry in oil until tender and golden brown.  Drain on paper towels.

Sheila Eldridge

Squash Casserole

1 32oz. can squash                                                   1 large onion, chopped

5 eggs, well beaten                                                 salt to taste

1 can cream of mushroom soup                             pepper to taste

1 soup can of sour cream                                        bread or cracker crumbs

grated cheese

Combine all ingredients together except cracker crumbs and grated cheese.  Place in a grease casserole dish.  Bake at 350 degrees for 20 minutes.  Remove from oven and top with bread or cracker crumbs and grated cheese.  Return to oven and continue baking until the cheese melts.

Mary Buffington

Tomato-Onion-Cheese Casserole

4 cups thinly sliced onions                                        1 teaspoon salt

2 lb. medium size ripe tomatoes, peeled and sliced

6 slices American cheese cut in halves                    ¼ teaspoon pepper               

½ teaspoon dried basil leaves                                 ½ cup bread crumbs

3 tablespoons melted butter or margarine

Lightly grease a 1 ½ quart casserole.  In 1 inch of boiling water in medium saucepan, cook onion, covered, for 10 minutes.  Drain.  In prepared casserole, layer (in order) half of tomatoes and onion, sprinkle with half of salt, pepper and basil.  Top with half of cheese.  Repeat layers.  Toss bread crumbs with melted butter and sprinkle over top of cheese.  Bake uncovered at 350 degrees for 30-35 minutes or until tomatoes are tender. 

Sarah Durrence Burch

Eggplant Casserole

1 large eggplant                                                      ¼ stick butter  

1 cup milk                                                                 1 egg

1 cup saltine crumbs                                                1 small onion, chopped

1 cup grated cheese

Peel eggplant; cook in small amount of salted water until tender.  Drain and mash.  Add remaining ingredients except grated cheese.  Bake 350 degrees for 30 minutes.  Remove and sprinkle cheese; return to oven until melted.

Roseann Burch Givens

Green Bean Casserole

1 can green beans(#2 ½ can) or 2 pkg. frozen beans

1 can bean sprouts                                                 

1 can water chestnuts, sliced

1 can mushroom soup, undiluted spread over all

Sprinkle according to taste with Parmesan cheese.  Bake at 325 degrees about 1 hour.  Ten minutes before serving, remove from oven and top with 1 can French fried onion rings.  Return to oven, but keep a watchful eye; the onions tend to burn quickly.

Pat Allman Traylor

            Cheesy Broccoli Pockets

1 package (10oz.) frozen broccoli                           2 teaspoons olive oil

1 clove garlic, minced                                             1 teaspoon oregano

1/3 cup grated parmesan cheese                           ½ teaspoon salt

1 cup shredded mozzarella cheese             ¼ teaspoon pepper

2 jars roasted red peppers, chopped                      

1 package (16oz.) frozen bread dough, thawed

Grease 2 baking sheets.  Cook broccoli and drain well.  In medium skillet, heat oil over low heat.  Add garlic; saute for 2 minutes.  Add broccoli; cook and stir until moisture has evaporated, about 3 minutes.  Remove from heat.  In medium bowl, combine broccoli mixture, mozzarella, parmesan, roasted peppers, oregano, salt and pepper; mix well.  On lightly floured surface, divide dough into 8 pieces; roll out each piece to form a 6 inch circle.  Spoon an equal amount of broccoli mixture in the center of each circle.  Fold dough over filling to form a half circle.  Press edges with a fork to seal; prick a few holes in pocket tops.  Place pockets on baking sheets.  Bake at 375 degrees about 25 minutes until golden brown.

Frances Burch Chase

Baked Spaghetti

1 cup chopped onion                                  1 cup chopped green pepper

1 tablespoon butter or margarine               1 28oz. can tomatoes with liquid

1 4oz. can mushrooms                                 2 teaspoons dried oregano

1 can sliced ripe olives drained                    2 cups shredded cheddar cheese

12oz. spaghetti noodles cooked and drained

1lb. ground beef cooked and drained        ¼ cup water

1 can cream of mushroom soup                

¼ cup grated parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender.  Add tomatoes, mushrooms, olives and oregano.  Add ground beef.  Simmer uncovered for 10 minutes.  Place half of the spaghetti noodles in greased casserole baking dish.  Top with half of the vegetable and beef mixture.  Sprinkle with 1 cup of cheddar cheese.  Repeat the layers.  Mix the soup and water until smooth and pour over casserole.  Sprinkle with parmesan cheese.  Bake uncovered at 350 degrees for 30-35 or until heated through.            

Maryellen Burch Odom

Broccoli Casserole

1-2  10oz. pkg. frozen, chopped broccoli                1 can celery soup

1 can cream of mushroom soup                             1 cup cooked rice

1-2 cans water chestnuts, sliced (can use chopped onions)

1-2 pkg. grated cheese

Cook rice; wash and drain.  Mix all other ingredients together, then add rice.  Cook at 350 degrees until broccoli is done

Frances Burch Chase

Spinach & Cheese Casserole

1 lb. carton cottage cheese                                    3 eggs

1 stick margarine                                                      3 tablespoons flour

2 pkg. frozen chopped spinach (drain and mash)

salt to taste                                                             

10oz. grated sharp cheddar cheese

Combine all ingredients, mix well (do not put in blender).  Sprinkle with bread crumbs and margarine.  Bake at 325 degrees for about 1 hour until brown and bubbly.

Jimmie Lou Norwood Gibbs

Hash Brown Casserole

32oz. pkg. frozen hash brown potatoes                  8oz. light sour cream

10 3/4oz. can fat-free cream of chicken soup         1 small onion, chopped

5oz. can low fat milk                                               1 teaspoon dried rosemary    

¼ cup light butter or margarine, melted                 ½ teaspoon salt

¼ teaspoon pepper                                                 vegetable cooking spray

1 cup shredded reduced fat cheddar cheese

Spray 11x7 baking dish with cooking spray.  Mix first 9 ingredients into large bowl.  Spoon mixture into baking dish.  Sprinkle cheese on top.  Bake at 325 degrees for 1 hour. 

Margaret Norwood Henry

Pineapple Casserole

2 20oz. cans chunk pineapple, drained (save ½ cup juice)                        

½ cup sugar

½ cup flour                                                               ¾ stick margarine, melted

8oz. cheddar cheese, grated                                   8oz. Swiss cheese, grated

Grease baking dish.  Mix flour and sugar.   Layer - put 1 can pineapple in dish,  add ½ flour & sugar mixture over pineapple.  Add ½ both cheeses.  Repeat 2^nd layer.  Cover with melted margarine.  Pour ½ cup pineapple juice over all.  Bake at 350 degrees for 30-40 minutes.

Jimmie Lou Norwood Gibbs

Apple and Cheese Casserole

1 stick butter or margarine                                       8oz. Velveeta cheese

1 cup sugar                                                              1 can sliced apples    

¾ cup flour                                                              ¼ cup milk

Cream butter/margarine, sugar, flour and cheese.  Place apples (juice also) in a casserole dish.  Press cheese mixture over apples.  Pour milk over top.  Bake at 350 degrees for 30 minutes.

Tullye Burch Ralph

Cheesy Apple Casserole

2 20oz. cans sliced apples in light syrup (not pie filling!)

1 stick margarine                                                      1 cup sugar

¾ cup self rising flour                                                8 oz. Velveeta cheese

Grease 13x8” glass baking dish.  Drain apples thoroughly and spread evenly in the dish.  Combine all other ingredients in a bowl and mix thoroughly (use pastry tool or potato masher).  You will end up with a big clump of the cheese/margarine/sugar/flour mixture.  Spoon this out as evenly as you can over the apples (it will soften and spread out once in the oven).  Cook for 30-35 minutes at 375 degrees until topping is browned.  I like to finish it off with about 2-3 minutes of broiling to make the topping a little crustier.

Jeanette Burch

            Oriental Mushrooms

1 lb. fresh mushrooms                                               ¼ cup chopped onions

¼ cup butter                                                            2 teaspoon flour

¼ cup water                                                             1 beef bouillon cube

2 tablespoons soy sauce

Wash and trim mushrooms (stem end).  Do not peel.  Slice parallel with stem.  In large skillet, cook and stir onions in butter until tender.  Stir in mushrooms.  Sprinkle flour over mixture.  Stir until mushrooms are coated.  Add water, bouillon cube and soy sauce stirring until bouillon cube is dissolved.  Cook over medium heat about 3 minutes.

Margaret Norwood Henry

Marinated Carrots

2 lb. carrots or 2 small bags baby carrots, chopped

½ cup oil                                                                  ¾ cup sugar

1 can tomato soup                                                  2 bell peppers, sliced in rings

2 onions, sliced in rings                                             ¼ cup white vinegar

Cook carrots until done.  Mix with other ingredients.  Let set overnight.

Frances Burch Chase

Ollie Mae Burch’s handwritten recipe of Senator Russell

Sweet Potato Casserole

MAIN DISHES

TEMPTING MAIN DISHES

            When broiling meats or bacon on a rack, place a piece or two of dry bread in the broiler pan to soak up the dripped fat.  This not only helps to eliminate smoking of the fat but reduces the chances of the fat catching fire.

            Tenderizing meat - mechanical method are grinding, cubing and pounding meat.  This breaks down the connective tissue and makes meat tender.  Marinating or soaking meat in acid mixtures such as lemon juice or vinegar tenderizes meat and adds flavor.  Often herbs and spices are included in commercial marinades.  Meat tenderizers are derivatives of natural food-tenderizing agents found in some tropical fruits (such as papaya) which soften meat tissue only while meat is cooking.

            For juicier burgers, add a stiffly beaten egg white to each pound of hamburger meat or make patties with one tablespoon of cottage cheese in the center.

            Marbled beef which has intermingling of fat with lean, indicates tenderness and rich flavor.

            Pork chops which are light in color are corn fed.

            If you rub the skin of a chicken with mayonnaise before baking, the skin will get crisp and  brown. 

            A half teaspoon of dry mustard added to a flour mix for frying chicken adds great flavor.

            The darker the flesh of a fish, the higher it is in calories.

            Rule of thumb for cooking fish; cook 10 minutes for each inch of thickness.

            To keep raw fish fresh and odorless, rinse them with fresh lemon juice and water, dry thoroughly, wrap and refrigerate.

            For fluffier omelets, add a pinch of cornstarch before beating.

            Bacon will lie flat in the pan if you prick it thoroughly with a fork as it fries.

            Tenderize tough meat by rubbing both sides with vinegar and olive oil.  Let is stand 2 hours before cooking.

            To shape meatballs, use an ice cream scoop to make uniform balls.

Chicken Spectacular

3 cups cooked, diced chicken                     1 medium onion, chopped

1 cup mayonnaise                                        1 can cream of celery soup

2 cans French style green beans, drained   

2oz. jar pimento pepper                              1 can sliced water chestnuts, drained

1 pkg. white wild rice( Uncle Ben’s Long Grain & Wild Rice - Chicken Stock Sauce with Vegetables)

Cook rice according to directions.  Mix all ingredients well.  Place in casserole dish.  Bake at 350 degrees for 25-30 minutes.  Add I can Durkee Real French Fried Onions to the top for the last 5 minutes of cooking.

Jeanette Burch

Rabbit Stew

1 large & l small rabbit                                 1 large hen

3 lb. onion                                                    3 pints corn

6 quarts tomatoes                                       

salt, red pepper & black pepper to taste

Cook rabbits and hen in separate boilers.  Grind first 5 ingredients.  Mix broth you cooked hen in with salt and pepper.  Cook 1 hour on low heat.  Don’t let it stick.

Hudson Henry, husband of Margaret Norwood Henry

Lemony Chicken Strips

½ cup flour                                                   1 teaspoon seasoning salt

1 teaspoon paprika                                     1 teaspoon onion powder     

1 teaspoon oregano                                    ½ teaspoon lemon pepper

¼ teaspoon garlic powder                          1 lb. chicken cut in strips                    

1 ½ tablespoons lemon juice                       oil

Moisten chicken with lemon juice.  Let stand about 30 minutes.  Mix other ingredients except oil in bag.  Add chicken and shake to coat.  Fry about 2 minutes or until brown and tender.

Sheila Eldridge

Swiss Steak

1 ½ lbs. round steak                                     2 tablespoons flour

salt & pepper                                               1 onion sliced                         

3 tablespoons cooking oil                            8oz. can tomato sauce         

1 cup water                                                                                                             

Cut steak into single servings.  Mix salt and pepper and flour.  Coat steak with flour mixture.  Cook onion in oil and drain.  Brown steaks.  Cover meat with onions.  Mix tomato sauce with water.  Pour over steak and onions.  Cook until steak is tender.

Sheila Eldridge                                                                                                         

Stuffed Pork Chops

2 double pork chops with pocket                           1 cup bread crumbs   

½ stick melted butter or margarine                         ½ cup chopped apple

¼ cup chopped black walnuts                                salt & pepper to taste

Mix butter, bread crumbs, apple, walnuts, salt and pepper together and stuff into pockets of chops.  Secure pocket openings with toothpicks.  Bake at 350 degrees for about 1 hour or until well done, in an ungreased skillet or baking dish.

Sandy Whitfield

Spanish Meat Loaf

4 lbs. beef, ground                                                   2 or 3 bell peppers, chopped

2 lbs. pork, ground                                                   2 jars pimentos

3 large onions, chopped                                          ¾ large can tomato juice

3 or 4 fingers celery, chopped                                  ¼ cup Worcestershire sauce

2 teaspoons Texas Pete hot sauce                          Salt and pepper to taste        

3-4 tubes saltine crackers, crumbled

Mix all ingredients.  Cook at 350 degrees for 1 ½ hours or until done in the middle.  May have to pour off grease.

Frances Burch Chase

Easy Swiss Steak

1 pkg. round steak                                                   1 can stewed tomatoes

1 can water                                                              1 can sliced mushrooms

Spices (any spices that you like- salt, pepper, garlic, etc.)

Cut round steak into serving pieces.  Flour and brown in pan.  Place steak in a casserole dish and cover with tomatoes, water and mushrooms.  Salt and pepper to taste.  Bake at 350 degrees for 45 minutes.  This will make a very good thin red gravy that you can serve over rice.

Maryellen Burch Odom

Pork Chop Casserole

4 pork chops                                                1 can cream of mushroom soup

1 cup rice

Dust chops in flour and fry until almost done.  Mix cream of mushroom soup and 2 cans water in bowl.  Add rice.  Spray dish with Pam.  Pour soup and rice mixture in pan.  Lay pork chops on top and cover with foil.  Bake at 350 degrees for about 1 hour.

Roseann Burch Givens

Meemaw Strickland’s Meat Loaf

1 ½ lbs. ground beef                                    1 egg slightly beaten

½ cup ketchup                                             ¼ cup bell pepper

1 teaspoon Season-All                                  1 cup soft bread crumbs

½ cup chopped onion                                 1 teaspoon salt

½ teaspoon pepper                                     ½ teaspoon garlic powder

In a large mixing bowl mix egg, 2/3 ketchup, bell pepper, onion, Season-All, salt, pepper and garlic powder.  Add bread crumbs, ground beef and mix well.  Form into loaf and place in loaf pan.  Bake 1 hour at 350 degrees.  Spread remaining ketchup on top and cook for 10 more minutes.  Let stand 5 minutes before slicing.

Carleen Strickland

Elegant Chicken Breasts

4 whole chicken breasts, halved and pounded

2 cups Italian bread crumbs                       

2 cups sparkling  grape juice                       8 slices muenster cheese

Spray a large baking dish with vegetable spray.  Coat chicken with bread crumbs.  Bake 15 minutes at 350 degrees.  Top each breast with a cheese slice.  Pour juice around chicken and bake an additional 15 minutes.

Phyllis Durrence Smith

Slow Cooked Barbeque Pork

1 onion sliced                                               3 lbs. pork tenderloin

1-1 ½  18oz. bottles barbeque sauce

In a crock pot, place onion and top with pork.  Cook on low for 8-10 hours or on high for 4-6 hours.  Take the pork and onion out and discard the leftover juice.  Shred the pork and put it back into the crock pot.  Cover with barbeque sauce and cook on low for 1-2 more hours, stirring occasionally and adding more sauce if necessary.  Serve on fresh buns.

Mary Buffington

Chicken Enchiladas

2 cups chopped cooked chicken or turkey 8oz. salsa

1 cup chopped green bell pepper                          1 pkg. (8oz.) cream cheese

8 (6 inch) flour tortillas                                              ¾ lb. Velveeta cut up

¼ cup milk

Stir chicken, bell pepper, cream cheese and ½ cup salsa in saucepan on low heat until cream cheese is melted.  Spoon 1/3 cup chicken mixture down center of each tortilla; roll up.  Place seam side down in lightly greased 12x8 inch baking dish.  Stir Velveeta and milk in saucepan on low heat until smooth.  Pour over tortillas; cover with foil.  Bake at 350 degrees for 20 minutes or until thoroughly heated.  Pour remaining salsa over tortillas.

Frances Burch Chase

Gourmet Chicken Breasts

1 jar sliced dried beef, rinsed and patted dry          6-8 slices bacon

6-8 boneless chicken breasts                                    8oz. sour cream

2 cans cream of mushroom soup   

Line 13x9 inch glass dish with dried beef.  Wrap a slice of bacon around each breast and place on beef.  Mix soup and sour cream together and pour over chicken.  Bake at 300 degrees for 3 hours uncovered.  This dish is very rich but delicious.

Maryellen Burch Odom

Crunchy Baked Fish Fillets

2 lbs. fish steaks                                            ½ cup French dressing

2 tablespoons lemon juice                           ¼ teaspoon salt

1 can French fried onions                             ¼ cup grated parmesan cheese

Cut fish into serving pieces.  Combine dressing, lemon juice and salt.  Pour over fish.  Let stand 30 minutes.  Turn once.  Remove fish from sauce and place in a well greased baking dish.  Crush onions and place in separate bowl.  Add parmesan cheese and mix thoroughly.  Sprinkle onion-cheese mixture over fish.  Bake at 350 degrees for 25-30 minutes or until fish flakes easily with fork.

Jean Burch

Beef Stroganoff

1 ½ to 2 lbs. round steak (cube steak)                     ¼ cup flour     

¼ cup butter                                                            ½ cup diced onions

¼ teaspoon garlic                                                    1 can beef broth        

1 cup sour cream                                                     3 cups noodles

Cut up steak and salt & pepper and dust with flour.  Brown in butter.  Add onions and garlic and brown for several minutes.  Add broth.  Cover and cook slowly for 1 hour.  Stir in sour cream and cook for 5 minutes.  Serve over noodles.

Roseann Burch Givens

Barbequed Short Ribs

3-3 ½ short ribs of beef                                

¼ cup flour seasoned with salt & pepper                2 tablespoons oil

2 onions, sliced in rings                                             ½ cup brown sugar    

28oz. jar your favorite chunky spaghetti sauce        ½ teaspoon salt

1 ½ teaspoon Worcestershire sauce             1 teaspoon mustard

1/3 cup vinegar                                                       

Dredge ribs in seasoned flour.  Brown ribs well on all sides in oil.  Add onions and saute briefly.  Blend spaghetti sauce, brown sugar, Worcestershire sauce, mustard, vinegar and salt and pour over ribs.  Simmer covered for 1 ½ hours.  Remove ribs. Skim off all fat from sauce and pour sauce over ribs.  Delicious served over rice.

Maudine Denmon

Brunswick Stew

2 lbs. ground pork, cooked                          2 lbs. ground chicken, cooked
1 lb. ground beef                                         1 large can tomatoes

1 lb. can cream style corn                            14oz. bottle catsup

3 tablespoons Worcestershire sauce            1 cup chopped onions           

4 tablespoons vinegar                                 2 tablespoons sugar   

1 stick butter                                                 4 cups broth

Red pepper, black pepper, salt to taste

Cook ground beef and onions together on low heat until done.  Drain off fat.  Add all ingredients together and cook until thick, stirring frequently, about 45 minutes.  If too thick, add more broth.  Freezes well.

Maudine Denmon

Wieners In A Jacket

½ cup meal                                      1 cup flour

1 egg beaten                                   salt

little sweet milk

Roll wiener in this mixture and fry.

Cora Lee Norwood Burch

Chicken Pot Pie

2 cups chicken broth                        1 cup cream of celery soup

Mix together and pour over 4 large, cooked and bite-sized cuts of chicken breasts.  Place in a large casserole dish, add cooked & diced potatoes, a small can of Jolly Green Giant crisp corn nibblets, cooked carrots, and English peas (amount is optional).

Topping:       1 cup buttermilk

                     1 cup self-rising flour

                     1 stick of margarine, melted

Mix well until there are no lumps  Spread on top of ingredients and cook in a 400 degree oven till done.

Pat Allman Traylor

Chicken Pot Pie

2 cans potato soup                                      1 can Veg-All, drained

2 small cans chicken, drained                      ½ cup milk

salt & pepper                                              

2 pie crusts - one for top & one for bottom (pie crusts comes in a box)

Place the first pie crust in a deep-dish pie plate.  Mix all ingredients and place in the pie crust and then place the second crust on top.  Cut slits in top and dot with butter.  Cook at 375 degrees for approximately 40 minutes or until golden brown.

Jeanette Burch

Hearty Chicken Pot Pie

1 can chicken broth                         1 1/3 cups water, divided

4 medium carrots, thinly sliced                     3 medium red potatoes, diced

2 tablespoons olive oil                                 1 medium onion, chopped

2 cups quartered medium mushrooms        1 cup frozen peas

1/3 cup all-purpose flour                              1 refrigerated unbaked 9” pie crust

2 ½ cups chopped cooked chicken

Combine broth, 1 cup water, carrots and potatoes in a medium saucepan.  Bring to a boil; reduce heat and simmer over low heat 10 minutes.  Heat oil in large skillet.  Add mushrooms and onion; saute until softened, about 5 minutes.  Stir in broth mixture and peas.  Whisk remaining 1/3 cup water into the flour until smooth; whisk into vegetable mixture.  Bring to a boil.  Roll out pie crust to fit 1 inch larger that top of a 2-quart shallow baking dish.  Stir chicken into vegetable mixture and transfer to the baking dish.  Place crust over filling.  Bake until filling is bubbly and crust is browned, about 20 minutes.

Frances Burch Chase

Chicken Pot Pie

1 fryer boiled and boned                             1 small can carrots & peas                 

1 can cream of chicken soup                      1 cup chicken broth

2 tablespoons onion, chopped                   2 tablespoons celery, chopped

2 tablespoons mayonnaise                          2 boiled eggs, chopped

Crust:  9 tablespoons self-rising flour

           1 ½ tablespoons mayonnaise

           milk

Cook onion and celery in chicken broth.  Thicken broth with cornstarch.  Chop chicken.  Put in glass casserole dish.  Add peas & carrots, eggs, mayonnaise and soup.  Pour in thickened broth.  Mix well; salt & pepper to taste.  Mix together flour and mayonnaise.  Add enough milk to make a runny batter (like pancake batter).  Pour topping over chicken and bake at 425 degrees till brown.

Valarie Durrence Randall

Chicken Nut Puffs

1 ½ cups finely chopped cooked chicken               1 cup chicken broth

1/3 cups chopped almonds, toasted                      ½ cup vegetable oil   

2 tablespoons Worcestershire sauce                        1 teaspoon seasoned salt

1 tablespoon dried parsley flakes                             ½ to 1 teaspoon celery seed

1/8 teaspoon cayenne pepper                                1 cup all purpose flour

4 eggs

Combine chicken and almonds.  In a large saucepan, combine the next 7 ingredients, bring to a boil.  Add flour all at once.  Stir until a smooth ball forms.  Remove from heat and let stand for 5 minutes.  Add eggs, one at a time, beating well after each.  Beat until smooth.  Stir in chicken and almonds.  Drop by teaspoonfuls onto greased baking sheet.  Bake at 450 degrees for 12 to 14 minutes or golden brown.  Serve warm.  Yields about 6 dozen.

Sarah Durrence Burch

Low Country Boil Shrimp Boil

6 large red potatoes                                                6 medium onions

2 lbs. smoked sausage, cut in pieces                       1 tablespoon salt       

6 ears of corn                                                           1 3oz. pkg. shrimp boil           

5 lbs. shrimp in shell                                                  butter

Fill large pot 2/3 full of water.  Bring to a boil  Add salt, shrimp boil and butter.  Add potatoes and cook for 10 minutes with the lid on the pot.  Add sausage.  Boil 10 minutes.  Add shrimp and cook 5 minutes.  Drain water off and pour out on table with newspaper on it.  Serve with butter and cocktail sauce. 

Velvet Durrence Stanfield

Shrimp Gravy

2 lbs. shrimp (peeled)                                               oil, enough to deep fry

salt                                                                            1 egg

pepper                                                                     1 cup milk

seasoning salt                                                           2 cups flour

Mix egg, milk, salt, pepper and seasoning salt.  Dip shrimp into this mixture and then in flour.  Fry in hot oil.  Pour off grease leaving the drippings.  Add ½ cup flour to pan and brown.  Pour enough milk to thicken gravy to your liking.  Add shrimp.  Serve with rice or grits.

Note:  we eat lots of seafood since we live close to the coast.    

Velvet Durrence Stanfield

Chicken Casserole

4 large boneless, skinless chicken breasts                             8oz. sour cream          

1 can condensed chicken soup                                           1 stick melted butter

1 can sliced water chestnuts                                               

Pepperidge Farm herb stuffing mix

Melt butter in 9 inch corning baking dish.  Sprinkle enough stuffing to cover bottom of dish.  Set aside.  Mix cut up cooked chicken, sour cream, soup and water chestnuts.  Mix well.  Add broth from cooked chicken about 1/3 cup, mixing well, and pour over Pepperidge Farm crust.  Sprinkle stuffing over top and bake at 350 degrees for 40 to 45 minutes or until bubbly.  Let set for 30 minutes before serving.  Can be made a day ahead of time then bake next day.

Marcelle Burch McClurd

Baked Chicken

1 whole cut up chicken (using chicken with skin on makes the dish so much better).

1 pkg. Lipton Savory Herb and Garlic mix

½ cup olive oil

Mix oil and dry mix in a small bowl.  Place chicken in one layer-do not overlap pieces.  Spoon oil mixture evenly over chicken pieces.  Bake at 350 degrees approximately 1 hour or until chicken is done.  Skin should be brown and crispy.  This is my family’s favorite!

Kimberly McMichael, granddaughter of Will H. Burch

Texas Whiting Fillets

2 lb. Whiting filets                                         3 tablespoons mayonnaise

2 tablespoons lemon juice                           ¼ teaspoon salt

3 tablespoons chopped green onion          ¼ cup butter

½ grated parmesan cheese             dash liquid hot pepper sauce

Thaw fish if frozen.  Place fillets in a single layer on a well-greased platter.  Brush with lemon juice.  Combine remaining ingredients and set aside.  Broil fish for 6 minutes or until fish flakes easily when tested with a fork.  Remove form heat and spread with cheese mixture.  Broil 2 more minutes until lightly browned.

Carol Burch Turner

Hawaiian Style Pork Roast (Kahlua Pig)

1 pork roast                                                  2 teaspoons liquid smoke

¼ cup soy sauce                                           2 teaspoons garlic powder

2 tablespoons ice cream salt (may use coarse kosher salt)

dash of pepper

Wash the roast and place into pan that you have lined with at least 5 lengths of foil.  You will need to loosely wrap and seal the roast in the foil before baking.  I usually take 3 ft. lengths of heavy duty foil and center them in the pan before placing the roast in.  This is essential to making this roast turn out right.  In Hawaii, where I got this recipe, they use Ti leaves to wrap the pig before cooking.  The foil is the closet you can get without the real Ti leaves to wrap it in. 

Cut ½ inch slits approximately 1 inch apart all over the roast.  Insert ¼ teaspoon of ice cream salt into each slit.  Pour soy sauce and liquid smoke over roast.  Sprinkle with garlic powder and pepper.  Seal foil around roast trying not to rest the foil on the roast.  It should have an inch or two all around to steam.  Bake for 30 minutes at 500 degrees.  Reduce to 350 degrees and continue to bake ½ hour for each pound.  Let roast rest for at least 10 minutes before cutting and serving.

Kimberly McMichael, granddaughter of Will H. Burch

Tuna Noodle Casserole

7oz. uncooked elbow macaroni                             ¼ cup chopped onion

2 tablespoons butter or margarine                          ½ cup thinly sliced celery

½ cup finely chopped bell pepper                           1 teaspoon salt

2 tablespoons all purpose flour                                1 ½ cup milk

1/8 teaspoon ground white pepper                        fresh dill springs (optional)

8oz. can albacore tuna in water, drained

¾ cup grated parmesan cheese divided                           

Spray 8 inch baking dish with cornstarch cooking spray.  Cook pasta according to package directions.  Drain and set aside.  Meanwhile, melt butter in a large deep skillet over medium heat.  Add onions; cook and stir 3 minutes.  Add celery  and bell pepper; cook and stir 3 minutes.  Sprinkle flour, salt and white pepper over vegetables; cook and stir 1 minute.  Gradually stir in milk; cook and stir until thickened.  Remove from heat.  Add pasta, tuna and ¼ cup cheese to skillet.  Stir until pasta is well coated.  Pour tuna mixture into prepared dish.  Sprinkle evenly with remaining ¼ cup cheese.  Bake at 375 degrees uncovered for 20-25 minutes or until bubbly.  Garnish with dill if desired.  **Best ever tasted!

Sterling Burch Woodruff

Chicken Casserole

1 stick melted butter                                                1 ¼ cups water

1 bag Lipton Rice with chicken                               boneless chicken breasts

1 can cream of mushroom soup                             1 can cream of celery soup

Place ½ stick melted butter in medium baking dish.  Add Lipton Rice with chicken.  Add water.  Lay chicken on top of rice.  Bake uncovered at 350 degrees for 15-20 minutes.  Mix soup together and pour over chicken and rice.  Bake covered for about 30 minutes.

Stephanie Eldridge  

This was written by John Virgil Norwood

Hand written by Gordie Mae Burch Norwood

Hand written by Gordie Mae Burch Norwood

DESSERTS

DEFINITELY DESSERT

            Fudge won’t “sugar” if you add a dash of cream of tartar. 

            Soften “hard as a rock” brown sugar by placing a slice of soft bread or ½ an apple in the package and closing it tightly.  In a couple of hours the brown sugar will be soft again.

            Too much sugar in a recipe?  Add a few drops of lemon juice or vinegar.

            Use a pizza cutter to cut bars or bar cookies into nice, smooth squares in half the time. 

            The more egg yolks in doughnut dough, the less grease they will absorb when fried.

            A few potato slices added to the oil will keep doughnuts from burning.

            After mixing the dough for doughnuts, put in the refrigerator at least 1 hour to make it easier to handle. 

            Sweetened condensed milk and evaporated milk are entirely different products and cannot be used interchangeably in recipes.  Sweetened condensed milk is fresh, whole milk with 60% of the water removed and 45% cane sugar added (sugar acts as a preservative).  Evaporated milk is whole milk from which water is removed but no sugar added.  Sweetened condensed milk has a much thicker consistency and is great for desserts because it will not get “sugary” when heated and will not form ice crystals in frozen desserts.  Also, it thickens without heat when combined and an acid such as lemon, orange, pineapple or apple juices.

            If you are melting chocolate in a double boiler or a custard cup set in a pan of water.  Do not boil the water as this will only thicken or curdle the chocolate.

            To keep granulated sugar from lumping, place a couple of saltine crackers in container and cover tightly. 

            Before measuring honey or other syrup, oil the cup with cooking oil and rinse in hot water.

            The key to successful custard preparation is low heat.  High heat causes the eggs to curdle, resulting in lumpy, thin mixtures.  Either cook custard in a double boiler or if cooking over direct heat, always use a heavy saucepan.  Stir the mixture constantly with a whisk.  Check thickness by lifting the spoon from custard and holding it for 15-20 seconds; if the spoon does not show through mixture, the custard has thickened to the correct consistency.

EVERYBODY’S FAVORITE

        To improve an inexpensive cake mix, add one tablespoon butter to the batter for a richer tasting cake.

            Discover baking with mayonnaise.  Try substituting mayo as a shortening or oil - it blends easily, adds moistness and contributes toward a tender texture.

            Save bottom cardboards from pizzas and cover with foil.

            Dip spoon in hot water before measuring lard, butter, etc. - it will slip off the spoon more easily.

            Put flour in a large saltshaker and use for dusting cake pans.  It is less messy and doesn’t waste flour.

            For recipes using beaten egg whites, the eggs should be separated when cold and the whites allowed to come to room temperature (egg whites reach their highest volume if beaten at room temperature).  Cream of tartar or sugar added to the egg whites will increase the stability of the foam.  The sugar should be added a little at a time.  Overbeating will cause egg whites to become stiff and dry, and will cause them to collapse as soon as heat is applied.  Be sure beater, bowl, etc. are completely free of oil - any trace of oil will prevent egg whites to fluff up.

            Don‘t grease cookie sheets or cookies will tend to spread too much.  When baking several batches in succession, let sheets cool before placing more dough on them or the dough will soften and spread and finished cookies will be mis-shapen. 

            Any recipe which says, “add one egg” can be made better by separating the white and yolk.  The white, when beaten separately, adds bubbles, tenderness and makes the finished product lighter.  This is true for nearly all boxed items.  

            If your layer cakes stick to the bottom of their pans, return them to a warm oven briefly.  The layers will come out intact in just a short time. 

            For baking cakes, use shiny metal pans or pans with a non-stick finish.  Avoid dull, dark, or enamel pans, which can cause uneven and excessive browning.  If using glass or porcelain-coated aluminum pans, reduce the oven temperature 25 degrees.  If baking more than one at a time, arrange the pans in the oven so that you get the best airflow - stagger them from one shelf to another, not one directly on top of another.  Do not have a pan touching the walls of the oven or touching another pan.  Good airflow is very important to proper baking.

Sad Cake

2 cup biscuit mix                                          1 tablespoon vanilla flavoring

1 box light brown sugar                               1-1 ½ cup chopped pecans

Icing:

1 4oz. pkg. cream cheese                            ½ stick margarine softened

½ box XXX sugar

Mix biscuit mix and brown sugar.  Add eggs and vanilla.  Stir in pecans.  Bake at 300 degrees for 30 minutes.  This is best if baked in oven broiler pan.  Cake will be somewhat thin.  Let cool.

Icing:  Cream together cream cheese and butter.  Mixture should be smooth.  Add sugar and mix well.  Spread on cool cake. 

NOTE:  We don’t know where the name “Sad Cake” came from, but it certainly isn’t sad.  It is only sad when it is all gone!  The secret of this cake is to bake it in the broiler pan.

Libba Durrence Thomas

Japanese Fruit Cake

1 cup butter or margarine                                       2 cups sugar

4 eggs                                                                       1 cup buttermilk

1 cup chopped raisins                                              3 cups flour

1 cup chopped nutmeats                                        ½ teaspoon salt         

1 teaspoon cinnamon                                             1 teaspoon allspice

1 teaspoon cloves                                                    1 teaspoon soda

Cream butter and sugar together, add eggs one at a time, beating well after each addition.  Sift dry ingredients together, adding alternately with buttermilk.  Flour raisins and nutmeats and add to above mixture.  Pour into layer pans and bake in slow oven at 300 degrees about 1 hour or until cake leaves sides of pan.

Filling:

2 boxes coconut                                                      2 ½ cups sugar

2 tablespoons flour                                                   2 lemons, rind and juice

1 ½ cups hot water

Combine all ingredients.  Cook until thick.  Cool slightly, put between layers.

Sterling Woodruff

Carrot Pineapple Cake

3 cups sifted flour (reserve 1 tablespoon)                 2 cups sugar

2 teaspoons cinnamon                                            1 teaspoon salt

1 ½ teaspoons baking soda                         3 eggs beaten

1 teaspoon baking powder                                     ¾ cup buttermilk

1 8oz. can crushed pineapple                                  2 teaspoons vanilla                

1 ½ cups chopped walnuts                                      3 ½oz. shredded coconut

2 cups grated carrots, loosely packed

Mix all dry ingredients.  Drain pineapple and reserve syrup.  Add pineapple syrup to dry mixture.  Add eggs, oil, buttermilk and vanilla.  Beat 3 minutes.  Stir in pineapple, nuts, carrots and coconut.  Bake in greased and floured (using the reserved flour) bunt pan at 325 degrees for 1 ½ hours until cake tests done.  Cool in pan 10-15 minutes and then turn onto wire cooling rack.  Glaze with your favorite cream cheese frosting when just slightly warm so that it drizzles over cake nicely.  Chill cake and enjoy.  To substitute for buttermilk, use regular milk with 1 tsp. vinegar.  Let stand 5 minutes to sour before using.

Mary Buffington

Fudgy Chocolate Layer Cake

¾ cup butter                                                            2 ¼ cups all purpose flour      

2 squares unsweetened chocolate (2oz.)                2 cups sugar

¼ cup unsweetened cocoa powder                       2 teaspoons baking soda

1 teaspoon salt                                                        1 ¾ cups buttermilk

2 eggs at room temperature                                   ¾ cup whipping cream

1 ½ cups semisweet chocolate chips

Grease and flour two 9 inch round cake pans.  Melt butter and chocolate stirring over low heat.  Combine flour, sugar, cocoa, baking soda and salt in a large bowl.   Add chocolate mixture, buttermilk and eggs.  Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes.  Divide batter between cake pans.  Bake until cakes spring back when gently pressed, 25-30 minutes.  Cook pans 5 minutes; invert onto wire rack.  Meanwhile, bring cream just to a boil.  Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.  Place 1 cooled layer on cake plate.  Spread with 1/3 cup frosting.  Top with second layer.  Frost top and side of cake with remaining frosting.

Frances Burch Chase

My Favorite Strawberry Cake

1 box white cake mix                                   1 box strawberry gelatin

½ cup salad oil                                             ½ cup cold water

4 egg whites                                                 ½ box frozen strawberries & juice

Beat whites of eggs for 2 minutes.  Add cake mix, gelatin, water and oil.  Cream until well mixed.  Add strawberries and juice.  Bake at 350 degrees for 30 minutes.  Cool.  Use 2/3 stick butter, I box powdered sugar, 1/2 box strawberries and juice.  Mix well and stack.

Recipe of Allie C. “Tut” Burch, wife of Joseph Burch

Submitted by Jimmie Lou Norwood Gibbs

Carrot Cake

2 cups sugar                                                1 1/3 cups vegetable oil        

4 eggs                                                           2 cups unbleached flour

1 teaspoon salt                                            2 teaspoons baking soda

2 teaspoons cinnamon                                2 cups grated carrots

1/3 cup chopped nuts                                 ¾ cup softened butter

1 8oz. pkg. softened cream cheese 1 lb. bag confectioners sugar

2 teaspoons vanilla                                      ½ cups chopped nuts

In large bowl, mix sugar, oil and eggs.  Sift dry ingredients together and gradually add to wet mixture.  Stir in carrots and nuts.  Pour into greased and floured 9x13 pan or three 9 inch pans.  Bake 45 minutes.  Cool and frost.  For frosting:  softened cream cheese, butter and vanilla.  Gradually add confectioners sugar until smooth.  Frost cake and sprinkle chopped nuts on top if desired.

Carleen Strickland

Mimi’s Chocolate Buttermilk Cake

Bring to a boil:  2 sticks margarine, 1 cup water, 4 teaspoons unsweetened cocoa.

Mix 2 cups sugar, 2 cups plain flour, I teaspoon baking soda.  Add to above mixture.  Add 2 eggs beaten well, ½ cup buttermilk, 1teaspoon vanilla.  Pour mixture into greased and floured pan.  Bake 35-40 minutes at 350 degrees. 

Frosting:  While cake is warm, mix ½ stick margarine, 2 tablespoons cocoa, and 3 tablespoons buttermilk.  Add 2 cups powdered sugar, ½ teaspoon vanilla and nuts.  Spread on warm cake.

A favorite of the John B. Burch family

Submitted by Tullye Burch Ralph

Ice Box Fruit Cake

1 pound vanilla wafers crushed                               1 ½ chopped pecans

1 jar candied cherries, chopped                              2/3 cup coconut (optional)

1 jar candied pineapple, chopped            

1 can Eagle Brand condensed milk

Mix all together.  On flat plate, shape into a loaf.  Put into ice box.  Serve sliced, very cold.

Fannie Mae Burch

Burnt Caramel Cake

Layers:

1 cup canned milk                                                   1 cup Blue Bonnet margarine

4 large eggs                                                             1 teaspoon vanilla

2 cups sugar, sifted                                                   3 cups plain flour, sifted

2 teaspoons baking powder

Place milk and margarine in a heavy sauce pan and bring to a rolling boil.  Remove from heat at once and set aside.  Beat eggs well.  Add sugar and beat for several minutes.  Add flour and baking powder slowly.  Add milk and margarine mixture.  Add vanilla, beat 1 minute.  Bake in 2 or 3 layers at 350 degrees until done. 

I use yellow cake mix most of the time.  Just add 1 teaspoon almond flavoring when using boxed cake mix.

Icing:

3 cups sugar (Dixie Crystal)                                       1/3 cup sugar

1 ½  stick margarine (Blue Bonnet)                           1 cup Carnation milk

Do not substitute any of the above!

Mix sugar, margarine and canned milk.  Bring to a full rolling boil.  Set aside.  Place 1/3 cup sugar in a heavy sauce pan and heat on low until sugar browns and melts into a syrup.  Do not stir .  You may shake a little.  Add to other mixture.  Cook 3 minutes at  a full rolling boil.  Stir constantly.  Beat until cool enough to stack layers.

This is the same recipe I believe most of our parents used, especially Aunt Inez, Aunt Ollie and yes, Uncle Charlie. 

Jimmie Lou Norwood Gibbs

Victory Fruit Cake

Batter:

2 cups sugar                                                 3 cups flour

2 sticks butter                                               2 cups buttermilk

2 lb. raisins                                                    2 cups nuts

2 teaspoons soda                                         6 eggs

Grind raisins and nuts.  Mix all ingredients together until well mixed.  Grease and flour 2 cake pans.  Pour batter into pans and cook at 350 degrees until tooth pick put into center comes our clean.  Cool 5 minutes in pans.  Put layers on wax paper to cool.

Icing:

2 lbs. coconut (Mama used two coconuts with the milk)  

2 cups milk                                                   4 cups sugar

2 oranges                                                     2 cups nuts     

Grind coconut, oranges, nuts.  Mix all ingredients in boiler and cook on top of stove until boiling for about 2 minutes and put on cake.

In memory of Helen Burch

Sheila Eldridge

Strawberry Cake

1 box Duncan Hines white cake mix                        4 eggs

1 box strawberry Jell-O                                             ½ cup water

3 heaping tablespoons self rising flour                     1 cup vegetable oil

1 10oz. package frozen strawberries (use ½ strawberries and juice in cake) 

Sift cake mix, Jell-O and flour together; add water, oil, strawberries and eggs one at a time, beating well after each egg.  Make three 9 inch layers.  Bake at 350 degrees for 30-35 minutes.

Filling:

Combine 1 box 4X confectioners sugar, sifted, 1 stick melted butter or margarine, and remainder of strawberries in saucepan.  Heat over low heat until glaze thickens.  Add a little milk if glaze is too dry.  Place filling between layers and over top of cake.  

This is one of my favorite cakes.  Mama usually made it for my birthday.

Lois Burch Whitfield

Submitted by Sandy Whitfield

Peanut Butter Cake

Batter:

2 ¼ cups cake flour                                      3 teaspoons baking powder

1 teaspoon salt                                            1 ¼ cup sugar

½ cup vegetable oil                         1 cup milk

2 eggs                                                           2 teaspoons vanilla

Butter and lightly flour two 8 or 9 inch round cake pans.  Mix flour, baking powder, salt and sugar in bowl.  Stir in oil and milk.  Beat for 2 minutes.  Add eggs and vanilla.  Beat for 2 minutes.  Pour into pans and bake for 25-30 minutes.  Cool in pans 5 minutes before turning onto racks.

Icing:

2 cups sugar                                                 1 cup water

Let boil until it forms syrup or soft ball.  Add 1 pint peanut butter.  Stir well and put on cake right away.

In memory of Helen Burch

Submitted by Sheila Eldridge

Chocolate Pound Cake

3 cups plain flour                                          3 cups sugar

6 eggs                                                           1 teaspoon vanilla

1 cup milk                                                     ½ teaspoon baking powder

1 tablespoon cocoa                                    3 sticks margarine or butter

Cream margarine, cocoa and sugar.  Add gradual amounts of flour and milk as batter is mixing.  Add one egg at a time along with flour and milk.  Beat well after each egg.  Save some flour and vanilla until last.  Bake in tube or bundt pan at 325 degrees for about 1 hour, 15 minutes or until done.

Pat Allman Traylor

Japanese Fruit Cake

Layers:

1 cup melted butter                                     2 cups sugar

4 cups flour                                                   1 cup sweet milk   

2 teaspoons baking powder                        5 eggs

Sift dry ingredients together.  Add to butter and sweet milk, and add eggs, one at a time, beating well after each addition.  Divide batter in half.  Pour half into layer pans and bake in slow oven at 375 degrees for about 1 hour or until cake leaves side of pan.  Cool on rack.

To other half of batter add:

¾ pound raisins (rolled in flour)                    1 teaspoon allspice

1 teaspoon clove                                         1 teaspoon cinnamon

1 teaspoon nutmeg                                     1 heaping cup chopped pecans

Bake in layer pans in slow oven for about 1 hour or until cake is done.  Cool on rack.

Filling:

2 cups sugar                                                 1 heaping tablespoons flour

1 cup boiling water                                      2 lemons-juice and grated rind

1 tablespoon butter                                     1 cup chopped pecans

1 fresh coconut, grated or 2 pkg. frozen coconut

Combine all ingredients and cook until thickened.  Cool.

Alternate spiced and plain layers adding filling between layers.  Spread remaining filling over top and on sides of cake.

Lois Burch Whitfield

Submitted by Sandy Whitfield

Mrs. Anthony’s Fruit Cake

1 cup sugar                                                 1 ½ cups flour

¼ lb. butter                                                   ¾ cup buttermilk

1 lb. ground seedless raisins                          ½ cup ground nuts     

3 eggs                                                           1 teaspoon soda

Cook at 350 degrees until done.

Filling:

¾ cup sweet milk                                         1 ¼ cup sugar

1 coconut (ground and milk)                       ½ cup ground nuts

juice of one orange

Cook slowly, stirring all the time until thick. 

This recipe was in Aunt Tut’s ( Allie C. Sowell Burch, wife of Joseph Burch) cookbook.  Mrs. Anthony was Helen Anthony Burch’s mother.

Submitted by Jimmie Lou Norwood Gibbs

16 Pound Old Fashion Fruit Cake

½ lb. pineapple                                            ½ lb. cherries

½ lb. citron                                                   ½ lb. lemon & orange peel

1 lb. English walnuts                                     2 lb. pecans

1 box mince meat                                        3 boxes raisins

8 eggs                                                           5 cups sugar

2 cups butter                                                2 cups buttermilk

5 teaspoons mixed spices                            7 cups plain flour

2 teaspoons soda                                         1 teaspoon salt

½ cup wine                                                  3 tablespoons cocoa

1 tablespoon almond flavoring

Chop nuts, pineapple, citron, mince meat, cherries, and raisins.  Mix all dry ingredients.  Add eggs, butter, wine and almond flavoring.  Mix well.  Add all others.

Jimmie Lou Norwood Gibbs

Carrot Cake

Cake:

3 cups grated carrots                                   1 ½ cups Crisco oil

2 cups sugar                                                 2 cups self rising flour

4 eggs                                                           2 teaspoons cinnamon

Mix sugar and oil.  Add eggs beating after each one.  Sift in flour and cinnamon; mix well.  Pour into greased and floured cake pans.  Bake for 35-40 minutes at 350 degrees.  Cool completely before frosting.

Frosting:

 8oz. cream cheese (room temperature)     2 teaspoons vanilla

1 stick butter (room temperature)               1 box confectioners sugar

1 cup chopped pecans

Cream butter and cream cheese together.  Sift sugar in slowly beating after each addition.  Add vanilla.  Stir in nuts and mix well.

Kimberly McMichael

Cream Cheese Pound Cake

3 sticks butter or margarine (room temperature)

1 8oz. pkg. Cream cheese (room temperature)

3 cups cake flour, sifted                              

6 eggs (room temperature- I use jumbo)

1 teaspoon vanilla - not imitation

3 cups sugar

Cream sugar, butter and cheese in electric mixer.  Cream thoroughly.  Add 1 cup flour and 2 eggs alternately until all are blended.  Add flavoring.  Bake in a large 10 inch tube pan at 350 degrees for 1 hour 45 minutes.  This cake needs no baking powder, salt or soda.

Serve plain, with cool whip and fruit, ice cream, powdered sugar or cream cheese icing or glaze.

Marcelle Burch McClurd

Japanese Fruit Cake

Layers

3 cups plain flour                                          2 cups sugar

½ lb. butter                                                   1 cup Crisco   

2 teaspoons soda                                         5 eggs

1 ½ cups buttermilk                                      1 cup nuts, optional

1 box raisins, optional

Mix all dry ingredients, add butter, Crisco, and milk. Cook at 350 degrees until done in center. 

Filling:

Grind 2 cups nuts, 1 coconut, 2 oranges and 1 lemon.  Add 1 teaspoon allspice, 1 teaspoon cinnamon, 2 heaping teaspoons flour, 2 cups sweet milk, 2 cups sugar.  Cook filling slowly, stirring all the time until thick.

Allie C. “Tut” Burch, wife of Joseph Burch

Submitted by Jimmie Lou Norwood Gibbs

Red Velvet Cake

Cake:

1 ½ cup sugar                                               2 ½ cup plain cake flour

1 ½ cup Crisco oil                                         1 cup buttermilk

1 teaspoon baking soda                              1 5/8oz. bottle red food coloring

2 eggs                                                           2 tablespoons cocoa

1 teaspoon vanilla                                       1 teaspoon white vinegar

Beat eggs.  Add sugar, cooking oil and milk.  Sift cake flour, soda and cocoa together.  Add to mix slowly.  Add flavoring and coloring and mix.  Pour into greased and floured cake pans.  Bake at 350 degrees for approximately 25 minutes.  Let layer cool completely before frosting.

Icing:

1 box confectioners sugar                            1 stick butter (room temperature)

1 8oz. pkg. cream cheese (room temperature)

1 teaspoon vanilla

Melt cream cheese and butter over low heat.  Add sugar and vanilla.  Spread on cake.

Alternate frosting:

Mix butter and cream cheese with a mixer.  Add sugar and vanilla.  Spread on cake.

Kimberly McMichael

Fresh Apple Cake

1 ½ cups oil                                                  3 eggs

2 cups sugar                                                 2 tablespoons vanilla

Optional - ¼ teaspoon each cloves, cinnamon, allspice and nutmeg

1 ½ cups chopped pecans                          3 cups plain flour                                

3 cups raw, peeled thin apple slices (red or yellow delicious)

1 teaspoon soda                                          1 teaspoon salt

Mix oil, eggs, sugar, vanilla and spices.  Sift and add flour, salt and soda.  Fold in chopped pecans and apples.  Bake in tube pan at 350 degrees for one hour and 10 minutes.  When cake is almost done, make topping:

1 cup light brown sugar                               ¼ cup milk

1 stick margarine

Stir and mix constantly.  Pour hot sauce over hot cake and let stand for 2 hours.

Carol Burch Turner

Prune Cake

3 eggs                                                                       1 cup nuts

1 cup Wesson Oil                                                      1 ½ cups sugar

2 cups flour                                                               1 teaspoon soda

1 cup prunes                                                 1 cup buttermilk

1 teaspoon each salt, cinnamon, nutmeg, all spice and vanilla.

Cook prunes in water with a little sugar until tender.  Use prunes without seed.  Blend sugar and oil.  Add eggs and dry ingredients alternately with milk.  Add vanilla., nut and prunes.  Pour into greased pans.  Bake at 300 degrees.  When brown remove pans while hot.

Icing:

2 cups sugar                                                             2 cups buttermilk

2 teaspoons soda                                                     ½ cup butter

2 tablespoons white corn syrup                               1 teaspoon vanilla

Cook in large boiler.  Boil until forms soft ball in water.  Pour on layers without beating.

Rachel Norwood Coody

Japanese Fruit Cake

Make 4 cake layers from your favorite recipe.

Frosting:

Frost between, on top and all around layers.

1 ½ lb. pecans                                                          1 ½ lb. English walnuts

1 lb. raisins                                                                1 lb. coconut

4 oranges                                                                 rind of one orange (optional)

Grind all together-set aside.

2 cups sugar                                                             1 ½ cups sweet milk

2 tablespoons butter

Cook until creamy and thickened.  Pour over fruit and nuts.  Mix well.

Louise Burch

Shirley Burch’s Snow Cake

1 box Duncan Hines Moist white cake mix

1 large can cream of coconut                                1 can Eagle Brand milk

1 8oz. container Cool Whip                                     2 pkgs. frozen coconut

Bake cake by directions in 13x9x2 inch pan.  Mix coconut cream and condensed milk.  Make holes in warm cake and pour mixture over it.  Top with Cool Whip and cover with coconut.  A  favorite with coconut lovers.

Betty Burch Madden

Chocolate Berry Shortcakes

2 cups baking mix                                                    ¼ teaspoon nutmeg

2 tablespoons unsweetened cocoa powder          3 tablespoons honey

¾ cup low fat vanilla yogurt                                    2 cups sliced strawberries

1 tablespoon sugar                                                  1 ½ cups Cool Whip

Combine baking mix, cocoa and nutmeg.  Add yogurt, honey and oil, stirring until a soft dough forms.  Drop dough by large spoonfuls onto an ungreased baking sheet one inch apart, forming 6 shortcakes.  Bake shortcakes until done in centers, about 15 minutes at 425 degrees.  Cool.  Combine strawberries and sugar.  Slice each cooled shortcake in half horizontally.  Place bottom halves on individual plates.  Divide Cool Whip and strawberries among shortcake bottoms.  Top with remaining shortcake halves.    

Frances Burch Chase

Glazed Strawberry Tart

1 1/3 cups all-purpose flour                          ½ cup finely ground almonds

1/3 cup sugar                                               1 teaspoon grated lemon rind

¼ teaspoon salt                                           6 tablespoons butter cut in pieces

1 egg                                                            1 teaspoon vanilla

¾ cup seedless raspberry or strawberry jam

1 teaspoon lemon juice                               2 pints strawberries, sliced

Cool Whip

Stir together flour, almonds, sugar, lemon rind and salt.  Cut butter into flour mixture with a pastry blender until coarse crumbs form.  Beat eggs and add vanilla.  Stir into flour mixture until a dough forms.  Shape into a ball.  Refrigerate for at least one hour.  Grease and flour a baking sheet.  Place dough on baking sheet and pat into a 10 inch circle forming a high edge.  Pierce bottom of dough all over with a fork.  Bake until slightly browned, about 25 minutes at 350 degrees.  Cool.  Melt jam with lemon juice over low heat until spreadable.  Spread ½ cup jam mixture over bottom of shell.  Arrange berries on top, cut sides down.  Brush with remaining jam mixture.  Top with Cool Whip.

Frances Burch Chase

Date Nut Pie

2 eggs well beaten                                      ¾ cups sugar

¼ cup melted butter                                    4 tablespoons milk

1/8 teaspoon salt                                         ½ cup dates (chopped fine)

½ cup pecans (chopped fine)                     ½ teaspoon vanilla

8” unbaked pie shell

Combine all ingredients.  Pour into unbaked pie shell.  Bake in hot oven (400 degrees) for about 35 minutes.

Lois Burch Whitfield

Pecan Pie

3 eggs                                   1 ½ cups pecans                                 ¼ cup butter

1 cup white corn syrup         ½ cup sugar

Combine all ingredients except pecans in mixer and beat to blend.  Add pecans and pour into unbaked pie pastry.  Bake at 350 degrees 30-35 minutes.

Rachel Norwood Coody     

French Coconut Pie

¼ cup (4oz.) melted butter                          1 ½ cups sugar

3 eggs beaten                                              2 ½ cups coconut

1 tablespoon white distilled vinegar            1 teaspoon vanilla

9 inch deep dish pie crust unbaked non-dairy whipped topping

Heat oven to 350 degrees.  Combine all ingredients except pie shell and whipped topping.  Pour into pie shell and bake 50-60 minutes.  Cover pie after 30 minutes with foil to keep from browning too fast.  Remove from oven and cool completely.  Serve with whipped topping. 

Margaret Norwood Henry

Chocolate Pie

2 pie shells or 1 deep dish pie shell               2 teaspoons cocoa

1 ¼ cups sugar ( save ¼ for meringue)        12oz. can evaporated milk

3 egg yolks (save whites for meringue)        ½ tablespoon flour

Cook pie shell until lightly brown.  Mix cocoa, 1 cup sugar, milk, egg yolks and flour in boiler.  Cook on top of stove until thick.  With mixer, beat egg whites and ¼ cup sugar until soft peaks form.  Pour chocolate mixture into pie shell and cover with meringue.  Cook until meringue is browned. 

Sheila Eldridge

Johnny’s Blueberry Pie

1 cup sour cream                                         2 tablespoons self rising flour

¾ cup sugar                                                 1 teaspoon vanilla

¼ teaspoon salt                                           1 egg

2 ½ cups blueberries                         1 graham cracker pie crust

Combine sour cream, flour, sugar, vanilla, salt and egg.  Beat at medium speed for 5 minutes.  Fold in blueberries.  Pour into pie crust.

Topping:

3 tablespoons self rising flour                        3 tablespoons butter

3 tablespoons chopped pecans

Mix together and spread over. the top of the pie.  Bake at 400 degrees for 25 minutes.

John B. Burch, Jr.

Key Lime Pie

1 6oz. frozen can of limeade concentrate              1 can Eagle Brand milk

1 8oz. cup sour cream                                              8oz. container Cool Whip

dash green food coloring

Whip all ingredients together and fold into graham cracker crust.  Chill or freeze.

Maryellen Burch Odom

Buttermilk Pie

½ cup butter softened                                 2 cups sugar

3 tablespoons flour                                       3 eggs

1 cup buttermilk                                           1 teaspoon vanilla

1 unbaked pie shell

Cream butter, slowly add sugar beating well.  Add flour and beat until smooth.  Add eggs; beat until combines.  Stir in buttermilk and vanilla; beat well.  Pour into pie shell and bake at 400 degrees for 5 minutes.  Reduce oven to 350 degrees and bake 45 minutes or until set.

Sheila Eldridge

French Coconut Pie

4 eggs                                                           1 can coconut

2 tablespoons flour                                       1 teaspoon vanilla

1 ½ cups sugar                                             1 cup buttermilk

Mix flour, sugar and eggs.  Add milk, melted butter, coconut and vanilla.  Pour into 2 unbaked 9 inch pie shells.  Bake at 325 degrees for 45 to 50 minutes.

Marcelle Burch McClurd, daughter of Will H. and Frances Burch

Pink Velvet Pie

1 3oz. box strawberry jello (dissolved in ½ cup boiling water)

1 can Carnation milk (chilled and whipped stiff)

¼ cup sugar                                                 ¼ cup lemon juice

Dissolve jello, sugar and lemon juice together.  Set aside.  Whip can Carnation milk until stiff.  Mix whipped Carnation milk, lemon juice, sugar and jello together and pour over cracker crust.  Chill until firm, approximately 6 hours.  

* Can use any jello flavor.

Fannie Burch

Chocolate Lover’s Cheese Pie

3 pkg. (8oz. each) cream cheese softened ¾ cup sugar

3 eggs                                                                       1 teaspoon vanilla     

2 tablespoons whipping cream      

2 cups Hershey’s Mini Chips semi sweet chocolate             

1 large graham cracker crumb crust

Beat cream cheese and sugar with mixer.  Add eggs and vanilla; beat well.  Stir in 1 2/3 cups small chocolate chips;  pour into crust.  Bake at 450 degrees for 10 minutes.  Without opening oven door, reduce temperature to 250 degrees.  Continue baking 30 minutes or just until set.  Cool.  Cover and refrigerate until thoroughly chilled.  Place remaining 1/3 cup chocolate chips and whipping cream is small microwave safe bowl.  Microwave at high 20-30 seconds or just until chips are melted and mixture is smooth when stirred.  Cool slightly; spread over top of cheese pie.  Refrigerate 15 minutes or until topping is set. 

Frances Burch Chase

Tang Pie

1 can Eagle Brand milk                                8oz. sour cream

3 tablespoons lemon juice                           ½ Tang

1 heaping tablespoon Cool Whip

Blend all ingredients well and pour into graham cracker crust pie shell.  Chill overnight.  Top with Cool Whip before serving.

Roseann Burch Givens

Honey Pecan Pie

1 cup pecan halves                                     ½ cup honey

1 unbaked deep dish pie shell (can use 2 regular pie shells)

½ cup plus 2 tablespoons dark corn syrup

1 cup firmly packed light brown sugar       

2 tablespoons melted butter or margarine

1 teaspoon vanilla                                       ½ teaspoon salt

3 eggs well beaten

Arrange pecan halves on bottom of pastry shell.  Combine remaining ingredients, mixing well.  Pour into pastry shell.  Bake at 400 degrees for 15 minutes.  Reduce heat to 350 degrees for an additional 30-35 minutes or until knife inserted near edge of pie comes out clean (center will be slightly less firm). 

Marcelle Burch McClurd

Buttermilk Custard

1 cup sugar                                                  2 cups buttermilk

4 eggs                                                           6 tablespoons flour

1 stick margarine

Mix sugar, flour; add eggs, margarine and milk.  Pour into 2 unbaked pie shells.  Bake at 350 degrees for 45 minutes.

Sallie Morrow Sowell, mother of Allie C. “Tut” Burch

Submitted by Jimmie Lou Norwood

Olde Fashion Boiled Custard

2 cups sugar                                                 4 tablespoons flour

8 eggs                                                           ½ gallon sweet milk

DO NOT USE 2% MILK

Mix sugar and flour.  Add milk.  Beat eggs and add.  Cook in double boiler until it coats a spoon.  Do not cook until thick.  Stir constantly.

Allie Belle (Young) Gibbs

Submitted by Jimmie Lou Norwood Gibbs

Custard

4 eggs                                                           1 cup sugar

2 cups of milk and a grunt                           1 teaspoon vanilla

Combine all together and pour into custard cups.  Sprinkle with cinnamon or nutmeg.  Bake at 300 degrees for 1 hour.

Maryellen Burch Odom

Cold Bread Pudding

Soften together:

12 slices of white bread or 16 biscuits and 2 cups milk.

Then add:

1 ½ cups sugar

¾ stick margarine

2 eggs

2 teaspoons vanilla

1 cup raisins

Melt margarine.  Put other ingredients together.  Blend in mixer.  Add raisins.  Cook at 350 degrees for 1 hour or until a toothpick comes out clean.

Frances Burch Chase

Egg Custard

3 eggs                                   ½ stick butter                           3 teaspoons flour

1 cup buttermilk or sweet milk                                             1 cup sugar

1 teaspoon flavoring or spice

Cora Lee Norwood Burch

She did not give instructions for this recipe.  It could be mixed and baked according to the other custard recipes.

Banana Pudding

1-2 boxes vanilla wafers                               6-10 bananas

1 can Carnation milk                                   1 can water

¼ stick margarine                                         2 caps vanilla flavoring

2 teaspoons corn starch                              

4-6 eggs ( separate and save whites for icing)

Mix wafers and bananas together in pan and set aside.  Meanwhile, mix sugar, margarine, vanilla flavoring and corn starch together.  Add milk and water.  Cook on low heat until thick.  Pour over wafers and bananas.  Beat egg whites.  Put on top and brown in oven.  If you don’t like the egg whites on top, you can use large box Cool Whip.  You can fix a pineapple pudding the same way, except use 2 cans crushed pineapple.

Frances Burch Chase

Banana Heavenly Delight

1 3 ½ oz. Vanilla Instant Pudding Mix           1 can Eagle Brand

1 can evaporated milk                                8oz. sour cream            

½ pint whipping cream                               1 box vanilla wafers

3-4 bananas                                                 3 tablespoons chocolate syrup

Mix pudding, evaporated milk, condensed milk and sour cream.  Place a layer vanilla wafers and a layer of bananas in pan.  Add ½ mixture over layers and add ½ chocolate syrup over mixture.  Repeat.  Place Cool Whip on top.

Jimmie Lou Norwood Gibbs

Peach Delight

1 large Cool Whip                                        1 pkg. peach jello

8 peaches-peeled and cut in small pieces 

1 large pkg. cream cheese at room temperature

Mix peaches, cream cheese and Cool Whip together.  Then, add jello last.  Let set in refrigerator over night.

Frances Burch Chase

Junque

20oz. can crushed pineapple drained                     1 can Eagle Brand

1 can cherry pie filling                                              1 cup chopped pecans

12oz. Cool Whip

Mix until all is pink.  Refrigerate at least 2 hours, preferably overnight.

Given to Frances Burch Chase by a deacon at church.

Peaches and Cream

¾  self rising flour                                                      ¼ teaspoon salt

3 1/8 oz. pkg. vanilla pudding                                 1 egg

¾ cup milk                                                                6 tablespoons peach juice

29oz. can sliced peaches, drained (reserve juice)

2  8oz. pkgs. cream cheese                                      vegetable cooking spray

1 cup sugar

Combine flour, salt, pudding mix, egg and milk.  Mix until smooth.  Pour batter into 9 inch square pan coated with vegetable spray.  Place peaches over batter.  In separate bow, cream together cream cheese, peach juice and sugar.  Spoon mixture over peaches.  Spread to cover peaches completely.  Bake at 350 degrees for 35 minutes.  Cool at least 45 minutes before serving.

Libba Durrence Thomas

Coconut Caramel Dessert

1 ½ cups self rising flour                                ¾ cup butter

¾ cup nuts                                                    ¼ stick butter

1 pack (7oz.) coconut                                  ½ cup pecans

8oz. cream cheese                                       1 can Eagle Brand

12oz. container frozen Cool Whip               12oz. jar caramel sauce

Combine flour, ¾ cups butter and nuts; press lightly in greased 13x9x2 baking dish.  Bake at 350 degrees for 18-20 minutes or until lightly brown; cool completely.  Melt ¼ stick butter; add coconut and pecans.  Cook over low heat stirring often until coconut is golden brown; cool completely.  Combine cream cheese and Eagle Brand; beat at medium speed with electric mixer until smooth.  Fold in Cool Whip.  Layer 1/3 each cheese mixture, caramel sauce, and coconut mixture over crust.  Repeat procedure twice with remaining ingredients.  Cover and freeze.

Sarah Burch Durrence          

Peanut Butter Fudge

In a saucepan combine:

2 cups sugar             ¾ cup milk

3 tablespoon white corn syrup

Dash of salt

Cook over medium heat, until soft ball stage, stirring occasionally.  Remove from heat.

Add:

4 tablespoons peanut butter

1 tablespoon margarine

½ teaspoon vanilla

Beat until thickened and creamy.  Pour into a buttered dish (8x8). When firm, cut into squares.

Doris Burch Allman

Potato Candy

½ cups cooked, mashed Irish potatoes       1 teaspoon vanilla extract

2 boxes powdered sugar, sifted                   16oz. jar chunky peanut butter

Combine vanilla and potatoes.  Slowly add sugar into stiff dough.  Take small portion and roll out thin on wax paper.  Spread desired amount of peanut butter.  Roll in jelly roll fashion.  Cool 1 hour.  Cut into small bite-size pieces.  Makes around 7 dozen pieces.

Margaret Norwood Henry

Divinity

3 cups sugar                                                 ½ cup white Karo

¾ cup water                                                 2 egg whites

1 teaspoon vanilla                                       1 cup whole pecan halves

Combine Karo, sugar and water in boiler.  Cook on low heat stirring constantly until small amount forms a ball in cold water.  Beat egg whites until stiff.  Pour sugar mixture slowly over whites stirring constantly.  When stiff, dip by teaspoon onto foil and place nut meat on top.

Louise Burch

Doris’ Oatmeal Cookies

Cook together:

1 cup raisins with 1 cup water until about 5 tablespoons remain.  Drain liquid and add:

2/3 cup oil                                        1 cup sugar

2 beaten egg whites                        1 teaspoon vanilla flavoring  

Sift together and then stir in:

2 cups all purpose flour with ¼ teaspoon baking soda

1 teaspoon cinnamon

Stir in 1 ½ cups quick Quaker oats and the cooked raisins.  Drop by teaspoon onto lightly greased cookie sheet.  Bake 10-12 minutes at 350 degrees.

Doris Burch Allman

Caramel Cookies

1 cup shortening                                          ½ cup sugar

½ cup brown sugar                                      1 egg

1 teaspoon vanilla                                       2 ½ cups self rising flour

Mix all ingredients and bake on ungreased cookie sheet at 375 degrees until brown.

Stephanie Eldridge

Easy Snickerdoodles

½ cup soft butter                                          ¾ cup sugar

1 egg                                                            1 ½ cups all purpose flour

1 teaspoon baking powder                         ½ teaspoon ground nutmeg

½ teaspoon baking soda                             ¼ teaspoon salt

2 tablespoons sugar                                     2 tablespoons ground cinnamon

Cream butter and sugar.  Add egg and beat until fluffy.  Stir together flour, baking powder, baking soda, nutmeg and salt.  Blend into creamed mixture to make a stiff cookie dough.  Shape into balls.  Mix cinnamon and 2 tablespoon sugar in small bowl.  Roll cookie dough in mixture.  Place on greased baking sheet; flatten with fork.  Bake at 400 degrees 10-12 minutes or until lightly browned. 

Stephanie Eldridge

Peanut Butter Cookies

½ cup sugar                                     1 teaspoon vanilla

½ cup brown sugar                          1 egg

½ cup softened butter                     1 ¾ cups self rising flour

1 cup peanut butter             2 tablespoons milk

In large bowl, beat sugars and butter until light and fluffy.  Add peanut butter, milk, vanilla and egg; blend well.  Stir in flour; mix well.  Shape dough into 1 inch balls.  Place 2 inches apart on ungreased cookie sheet.  Flatten with fork dipped in sugar.  Bake at 375 degrees 10-12 minutes.  Makes 3 ½ dozen.

Lynn Suarez

Old Fashion Tea Cookies

2 cups self rising flour                        2 cups sugar

½ cup buttermilk                              2 eggs

2 teaspoons vanilla flavoring           2 teaspoons Crisco

Mix in a bowl or like you would biscuits.  Roll out and cut.  Bake like biscuits.  

Frances Burch Chase

Thumbprint Cookies

2 sticks butter or margarine                                     2 cups self rising flour

¾ cup confectioners sugar                                       1 teaspoon vanilla flavoring

½ to 1 cup pecans, chopped very fine (I pulse in my food processor)

Mix the following ingredients together in the mixer.  Roll into small balls.  Place on ungreased cookie sheet and press cookies down with thumb.  Bake at 350 degrees 8-10 minutes.  Do not over cook.  Makes approximately 6 dozen.

Icing:

1 box confectioner’s sugar               8oz. cream cheese

1 stick butter or margarine

Mix frosting in mixer.  I place in a cake decorator’s bag and squeeze on each cookie after the cookies are cooled.

Vicki Stanley

Cookies

½ cup butter                        ¾ cup sugar                1 egg, beaten

1 ½ teaspoon flavoring        1 ½ cup flour

Cream all ingredients together.  Makes 5 dozen small cookies

Cora Lee Norwood Burch

Chocolate Oaties

2 cups sugar                                                             5 tablespoons cocoa

1 stick butter                                                             ½ cup milk

1 teaspoon vanilla                                                   3 cups uncooked rolled oats

½ cup peanut butter ( chunky or smooth)              

Mix sugar, cocoa, butter and milk in a sauce pan and heat.  Boil NO longer than 2 minutes.  Remove from heat.  Add vanilla, peanut butter and oats.  Mix well.  Pour into buttered square pan and cut into squares or drop by spoonful onto wax paper.

Kimberly McMichael

Sand Tarts

1 cup butter                                                             ¼ cup sugar

2 cups pecans, finely chopped                                2 cups self rising flour

powdered sugar

Cream butter and add sugar, pecans and flour; mix well.  Shape into balls and bake on ungreased baking sheet at 300 degrees for 45 minutes.  While hot, roll in powdered sugar.  Makes 3 dozen.

Lynn Suarez

Plaza Park Squares

1 box cake mix                                                         1 egg

1 stick butter softened                                              ½ cup pecans

Mix by hand and press into a greased 13x9 inch pan.

1 box confectioners sugar                                        2 eggs

8oz. Cream cheese

Mix with mixer until smooth.  Spread on top of first mixture.  Bake at 350 degrees for 30-35 minutes.  Cool before cutting.

Jeanette Burch

Fruitcake Squares

6 tablespoons butter, melted                                  1 cup flake coconut   

1 ½ cups Graham cracker crumbs                           1 cup chopped dates

1/8 cup all purpose flour                                          ½ cup golden raisins

1 ½ diced, mixed candied fruit                                1 ½ cups chopped pecans

1 14oz. can Eagle Brand

Pour melted butter into a 15x10x1 inch (jelly roll) pan.  Distribute butter evenly.  Sprinkle Graham cracker crumbs in pan and shake to distribute evenly.  Press to form a firm crust.  Begin layering ingredients by sprinkling coconut.  In a small bowl, toss dates in flour so they do not stick together.  Discard extra flour.  Pour dates over coconut.  Add candied fruit and raisins for next layer.  Sprinkle pecans and press lightly with hands to level mixture in pan.  Pour Eagle Brand evenly over top.  Bake about 30 minutes at 350 degrees.  Cool completely; cut and remove from pan. Yields approximately 35 squares.

Sarah Burch Durrence

Double Decker Confetti Brownies

¾ cups butter or margarine                                     1 cup sugar

1 cup firmly packed light brown sugar                    3 large eggs

1 teaspoon vanilla                                                   ½ teaspoon salt

2 ½ teaspoons baking powder                                1 tablespoon melted butter

3 ½ cups all purpose flour divided

1/3 cup unsweetened cocoa powder

1 cup M&M’s Semi-sweet Chocolate mini baking bits, divided

Lightly grease 13x9x2xinch baking pan.  Cream ¾ cup butter and sugars until light and fluffy; beat in eggs and vanilla.  In medium bowl, combine 2 ¼ cups flour, baking powder and salt; blend into creamed mixture.  Divide batter in half.  Blend together cocoa powder and melted butter; stir into one half of the dough.  Spread cocoa dough evenly into baking pan.  Stir remaining ¼ cup flour and ½ cup M&M’s into remaining dough; spread evenly over cocoa dough in pan.   Sprinkle with remaining ½ cup M&M’s. Bake at 350 degrees 25-30 minutes or until edges pull away from sides of pan.  Cool completely and cut into bars. 

Frances Burch Chase

Congo Bars

¾ cup butter                                                1 box light brown sugar

2 ¾ cup self rising flour                                 1 pkg. semi sweet chocolate chips

1 ½ cups chopped nuts                                1 tablespoon vanilla  

3 eggs

Cream butter and sugar.  Add eggs one at a time; add flour; mix well.  Add chocolate chips and nuts in slowly.  Add vanilla and mix well.  Pour into a greased 16x8 pan.  Bake at 325 degrees for 25-30 minutes.  Cut while warm.

Stephanie Eldridge

Doris’ Pineapple Tarts

Crush finely 16 full 4 panel graham crackers.

Add 1 cup sugar

1 stick margarine

2 teaspoons baking powder            1 cup milk        2 eggs yolks

1 cup chopped nuts and the 2 egg whites that have been beaten stiff.  Spoon into cupcake papers.  Bake at 375 25-30 minutes.

On stove, cook down 16oz. can crushed pineapple with 1 cup sugar as topping for the cupcakes.  Add cherry to center of each cupcake.

Doris Burch Allman                          

Pretzel Dessert

1^st layer:          

2 cups crushed pretzels                               

1 ½ stick melted margarine

2 tablespoons sugar

Mix and press  into the bottom of a casserole dish.  Toast in oven and then allow to completely cool.

2^nd layer:

8oz. cream cheese softened                        1 small Cool Whip

¾ cup sugar            

Mix thoroughly and spread over pretzels.

3^rd layer

Large box of strawberry jello                        10oz. frozen strawberries

Use the quick set method on jello box and then add strawberries.  Pour over cream cheese mixture and allow to set in the refrigerator until congealed.

Tonya and Scott’s favorite recipe

Chocolate Cheesecake Cupcakes

1 box devil’s food cake mix                         8oz. pkg. cream cheese

1 egg                                                            ¾ cup sugar

¾ cup chocolate chips

Mix using package directions.  Fill cupcake holders about 2/3 full.  Mix cream cheese, egg, sugar and chocolate chips together.  Drop about a teaspoon on top of each cupcake.  Bake cupcakes using package directions.  Make 2 dozen.

Rachel Norwood Coody

Doughnuts

3 cups flour                                                   3 teaspoons baking soda

1 teaspoon salt                                            2 teaspoon nutmeg

1 teaspoon mace or allspice                       2 eggs beaten

1 cup sugar                                                  2 tablespoons melted lard

1 cup cold mashed potatoes                      2/3 cup milk

Sift dry ingredients.  Beat eggs and sugar.  Mix in lard and potatoes.  Add milk and dry ingredients.  Chill in refrigerator 2 hours or overnight.  Roll dough ½ inch deep.            Fry in deep fat.

Cora Lee Norwood Burch

Homemade Ice Cream

8 eggs                                                           3 cups sugar

Rock salt                                                       2 cans evaporated milk

1 tablespoon and 1 teaspoon vanilla         milk

Beat eggs for 10 minutes on high in mixer bowl.  Add sugar after 5 minutes.  The mixture will become very creamy.  Add cans of evaporated milk with mixer on low.  Add vanilla flavoring.  Place mixture in ice cream container and fill to top with regular milk.  Churn ice cream.  Makes 6 quarts.

Velvet Durrence Stanfield

Icing for Coconut Cake

2 coconuts                                                   2 ½ cups sugar

1 tablespoon flour or cornstarch                  juice of 2 coconuts

Boil juice, sugar and cornstarch about 5 minutes.  Add grated coconut.

Cora Lee Norwood Burch

Icing for Peanut Butter Cake

1 can white frosting mix                              

1-½ cup creamy and chunky peanut butter   

Mix together.  You may have to add a couple of tablespoons of milk for spreading on cake.

Frances Burch Chase

Chocolate Icing

2 cups sugar                                                 ½ cup Crisco

2/3 cup can milk                                          ¼ cup cocoa

Boil hard for 2 minutes.  Let cool, beating.  Add 1 teaspoon vanilla.  Spread on cake.

Margaret Norwood Henry

Lemon Cheese Icing

3 egg yolks                                                   4 tablespoons butter

1 tablespoon flour                                        1 cup sugar

grated rind and juice of 2 lemons                4 teaspoons salt

Mix all 6 ingredients.  Cook until thick enough to spread over cake.

Margaret Norwood Henry

Pineapple Coconut Icing

1 #2 can crushed pineapple                        2 cups sugar

1 stick margarine                                          2 eggs

1 cup chopped pecans                               6oz. pkg. frozen coconut       

5 tablespoons flour

Mix sugar and flour.  Beat eggs and add to sugar and flour.  Add the pineapple.  Cook on medium heat until real thick.  Add coconut and pecans.  Stack cake while icing is still hot.

Jimmie Lou Norwood Gibbs

Lemon Cheese Cake Filling

1 cup sugar                                                  3 tablespoons butter

2 eggs

4 tablespoons corn starch or flour dissolved in water

Mix all ingredients together in saucepan and cook until thick.  Stir constantly to prevent burning.  Cool and spread between layers and over top of cake.

Sara Whitfield Hardy, sister-in-law of Lois Burch Whitfield

Recipes hand written by Gordie Mae Burch Norwood

MISCELLANEOUS

POTPOURRI

            To determine whether an egg is fresh without breaking the shell, immerse the egg in a pan of cool salted water.  If it sinks to the bottom, it is fresh.  If it rises to the surface, throw it away.

            Vinegar brought to a boil in a new frying pan will prevent food from sticking.

            When frying, turn a metal colander upside down over the skillet.  This allows steam to escape, but keeps fat from spattering. 

            Club soda cleans and polishes kitchen appliances at the same time. 

            When a drain is clogged with grease, pour a cup of salt and a cup of baking soda into the drain followed by a kettle of boiling water.  The grease will usually dissolve immediately and open the drain.

            Rub stainless steel sinks with lighter fluid if rust marks appear.  After the rust disappears, wipe with your regular kitchen cleaner.

            Once an onion has been cut in half, rub the leftover side with butter and it will keep fresh longer.

            Pinch of rosemary to water when cooking rice will add an interesting flavor.

            Cook wild meats with onions; cuts down wild flavor.

            Do you substitute ingredients?  This is always risky-don’t do it!  For example, sifted flour is not interchangeable with unsifted.

            Food will keep hot up to 1 hour if taken somewhere, by wrapping hot food in double thickness of foil.

            Garlic helps to prevent cholesterol build up.  Helps prevent heart disease by slashing cholesterol levels in the blood and lowering dangerous blood fat levels.

            Don’t let spilled wine spoil your prettiest tablecloth.  While the stain is still wet, cover it with a mound of ordinary table salt;  when dry, just brush away.  The salt will absorb the wine so completely you won’t even have to wash the cloth.

            Shaving cream is one of the most useful upholstery cleaners.

            To clean and shine copper pots, rub with Worcestershire sauce or catsup.  The tarnish will disappear.

            Baked Macaroni and Cheese

1 box elbow macaroni                                           

½  cup shredded Vermont white cheddar cheese

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup Velveeta cheese cup into small pieces

2 cups half and half                                                 2 large eggs, beaten

dash salt and white pepper                         1 stick butter, melted

Boil macaroni and drain then return to the pot.  Stir in melted butter.  Add cheeses, half and half, eggs and seasonings and mix well.  Pour mixture into buttered casserole dish and bake at 350 degrees for 30-40 minutes

Kimberly McMichael

Baked Macaroni and Cheese

2 teaspoons butter or margarine                            

10 ¾ oz. can condensed cheddar cheese soup

¼ cup milk               ½ cup onion                                       

2 cups shredded mild cheddar cheese

3 cups cooked elbow macaroni

Melt butter over medium heat in 3 qt. saucepan.  Add onions stirring often for 2 minutes or until tender.   Wisk in soup, milk and half of cheese stirring until cheese melts.  Stir in macaroni.  Pour into a lightly greased 9 inch baking dish.  Top with remaining cheese.  Bake at 375 degreed for 30-45 minutes or until golden brown.

Margaret Norwood Henry

Brown Rice Casserole

½ stick butter or margarine                                      1 small onion, chopped

½ cup white long grain rice                                     1 can beef consomme soup

1 can water

In a frying pan, place the chopped onion and rice.  Saute until rice is golden brown.  Remove pan from heat.  Add the can of consomme and a can of water.  Stir until mixed well.  Place mixture in casserole dish and bake at 350 degrees for about 45 minutes or until liquid is mostly gone.  Meat, such as pork chops or stew beef can be added to this casserole, also.

Tullye Burch Ralph    

Grits Casserole

1 ½ cups yellow grits                                                1 lb. medium cheese, grated

3 eggs                                                                       Tabasco sauce to taste

salt to taste                         

1 lb. sausage, cooked and drained            

Cook grits in 6 cups of water until done.  Set aside. Mix cheese, eggs, sausage, salt and Tabasco.  Add drained grits and cook 1 hour at about 350 degrees.  This will take 1 large or 2 small glass dishes.  May be frozen.

Jimmie Lou Norwood Gibbs 

Brown Rice Casserole

1 cup rice                                                                 1 cup chopped onions

1 stick butter or margarine                                      

1 can button mushrooms, drained

2 cans Campbell’s Beef Bouillon Broth

Melt butter in skillet and add rice and onions.  Cook and stir until rice is golden brown.  Put in large casserole dish and add mushrooms and beef broth.  Cover and bake at 300 degrees for 1 hour.  Remove lid and bake for 30 minutes longer.

Maryellen Burch Odom

Rice Casserole

2 sticks margarine                                                    2 cups rice (long cooking)

2 cans beef consume                                               4 large onions, chopped

Melt margarine in dish.  Add rest of ingredients and bake at 325 degrees for 1 ½ hours.  A good side dish.

Betty Burch Madden

Brunch Casserole

8 slices white bread                                                  ½ teaspoon salt

dash pepper                                                 2 cups milk

1 teaspoon dry mustard                                           4 eggs

½ lb. grated cheddar cheese                                 

1 lb. sausage, cooked and crumbled

Grease 8x12 inch baking dish.  Place bread as a liner in bottom of dish.  Sprinkle with cheese then sausage.  Mix together eggs, milk, salt, pepper and mustard.  Pour over sausage and cheese.  Refrigerate overnight.  Bake at 350 degrees for 30-35 minutes until eggs are set.  Let stand 5 minutes and cut into squares and serve.

Marcelle Burch McClurd

Busy Day Supper

Phone                                                           Cash or checkbook

Coupon if available                                     Beverage

TV                                                                  Paper plates

Call Pizza Hut or similar business, place order, watch TV until door bell rings.  Answer door.  Pay delivery person.  Get out paper plates and serve pizza!

Sheila Eldridge

Elephant Stew

1 elephant                                                    salt and pepper

1 very large onion                                        10 lb. potatoes

oregano                                                       2 rabbits (optional)

Cube elephant into bite size pieces.  Brown in oil.  Add salt and pepper to taste.  For those who like highly seasoned food, add a dash of oregano.  Simmer for 2 months.  This will serve 455 adults or 733 men, women and children.  If you need more, throw in the rabbits, but remember, some people don’t like “hare” in their stew.

Sheila Eldridge

Popcorn Dressing

3 cups bread crumbs                                   1 tablespoon poultry seasoning

2 cups un-cooked popcorn (washed)         2 eggs, lightly beaten

Mix all ingredients until moist (add a little water as needed).  Fill the bird loosely - DoNOT PACK.  Cook at 350 degrees for 2 hours, or until the popcorn blows the turkey across the kitchen.

Cousin Bubba