Orange Balls
1 11-oz. Box Vanilla Wafers, Finely Crushed 3/4 Cup Frozen Orange Juice, Thawed & Undiluted
1 Cup Pecans, Finely Chopped 1 Box Confectioner's Sugar
(I've modified this recipe to use the entire 11-oz. Box. I'm not sure if the 7 1/4-oz. Box is still sold or not.
Directions
Combine vanilla wafers 1 1/4 cup confectioner's sugar, pecans and orange juice concentrate and mix well.
Shape into 1" balls.
Roll in remaining confectioner's sugar.
Store in sealable plastic container in the refrigerator.
Makes ~ 36 balls.
(You may want to try other frozen juices or frozen mixes. Just thaw and use the undiluted juice or mix.)
No Fail Divinity
1½ Cups of Sugar 1 Pint Jar Marshmallow Creme
½ Cup Water 1 teaspoon Vanilla
Pinch of Salt 1 Cup Chopped Nuts
Directions
Boil sugar, water, and salt to hard boil stage (250°F). Use a candy thermometer.
Put Marshmallow Creme in mixing bowl and stir in hot syrup.
Beat mixture until stiff and stands in peaks.
Fold in vanilla and nuts.
Drop by spoonfulls onto waxed paper.
Cheese Crisps (A recipe for cheese straws is further down.)
1 Cup Butter, Melted ¼ teaspoon Cayenne Pepper
4 Cups Sharp Cheddar Cheese, Grated 2 Cups All-Purpose Flour
2 Cups Rice Krispies Cereal 1/2 teaspoon Baking Powder
Directions
Preheat oven to 375°F.
Combine dry ingredients and mix well.
Add melted butter to dry ingredients and mix well.
Form small balls and press on cookie sheet with a fork.
Bake 10 minutes and then turn the pan around in the oven and back another 9 minutes or until golden brown.
Brocolli Dip
2 pkgs. Frozen Chopped Brocolli 4 Tbs. Margarine
1 Large Onion 2 Rolls Kraft Garlic Cheese Spread
2 Small Jars Sliced Mushrooms 1 Can Cream of Mushroom Soup
Directions
Barely cook brocolli (5 minutes).
Saute' onions in the pan you plan to cook the dip.
Add drained mushrooms, soup, and cheese spread.
Once the the mixture is heated thorougly, add the brocolli.
Serve warm with dip-size Fritos.
Festive Fruit Salad
1 20 oz. can pineapple chunks, drained 1/2 Cups Shredded Coconut
1 11 oz. can mandarin oranges, drained 1 Large Banana
1 Cup Miniature Marshmallows 1 Cup Cool Whip
Directions
Combine all ingredients and chill before serving.
Recipe can be doubled easily.
Aunt Nee-Nee's Chicken 'n' Dressin'
1 7-9 lb. Hen 4 Large Onions
1 1/2 lb Self-Rising Cornmeal 1 Stalk Celery
1 1/2 qt. Buttermilk 1 Sleeve of Saltine Crackers
1 Dozen Eggs 1 #2 Washtub (Just Kiddin')
1 Large Can Cream of Chicken Soup Salt and Pepper to Taste
Directions
Preheat your oven to 400°F to cook the cornbread.
Grease your iron skillet. If you have two, grease them both. It takes two skillets. The skillets need to heat in the oven before pouring in the cornbread batter.
In a LARGE mixing bowl, add the cornmeal and enough buttermilk until the mixture is soupy.
Now add the 12 beaten eggs to the soupy cornbread mixture and stir. It will be very soupy now.
When the skillets are heated, pour the cornbread mixture into the two skillets. Cook the cornbread until it is brown.
Cook the hen until tender, let cool, and debone the hen. Reserve the broth for the dressing. Cut up the chicken meat to your liking.
Prepare the Cream of chicken Soup as directed by adding one can of water (or one can of chicken broth if you've already cooked the chicken) with the contents of the can into a LARGE boiler and bring to a boil.
Dice the onions and celery and add to the Cream of chicken Soup.
Cook until the onions and celery are tender.
Once the bread has cooked and is cool enough to touch, crumble the bread into a Very Large Mixing (#2 Washtub) bowl or the baking pan you intend to use. You'll think you need a washtub before it's over!
The oven needs to be set for 300°F to cook the dressing.
Crumble the sleeve of saltine crackers into the bowl or baking pan.
Pour the Cream of Chicken Soup with the onions and celery into the bowl or baking pan.
Add the chicken meat to the bowl or baking pan.
Add enough broth from the hen until the mixture is SOUPY! Add salt and pepper to your taste.
Cook the dressin' in a 300°F oven for 2 hours.
You may want to allow some extra cooking time so that it may cook longer if you prefer a drier dressing
or if your mix was a little too soupy.
This recipe will probably feed between 30 - 40 hungry people.
You can divide the recipe and put part in the freezer if you
don't need the whole batch at one time.
Evie's Old Fashion Pound Cake
8 Eggs 2 Cups Sugar
1 lb. Unsalted Butter (Softened) 3 Cups All Purpose Flour
Dash Salt 1 1/2 tsp. Baking Powder
Directions
Preheat oven to 325°.
Prepare your baking pan by lining with waxed paper or spraying with a product like Pam.
Mix salt, baking powder and flour.
Cream sugar and butter.
Add eggs one at a time alternating with a little flour each time.
After all ingredients have been added, beat until smooth.
Pour in a large angel food cake pan.
Cook (about 1 1/2 hours) until a toothpick inserted in the middle comes out clean.
Turn upside down on cooling rack.
Mary Lou's Nacho Dip
1 lb. Ground Beef 15 oz. Can Refried Beans with Sausage
1 Small Onion, diced 8 oz. Can Tomato Sauce
1 Medium Green Pepper, diced 1 Pkg. Dry Taco Seasoning
1½ tsp. Dry Mustard ½ tsp. Chili Powder
1 12 oz. Carton Sour Cream 13" x 9" Baking Pan or Caserole Dish
2 Cups grated Cheddar Cheese or Mexican Cheese Mix
1 Large Bag of Chips for dipping (Nacho Doritos, Fritos, etc.)
Directions
Brown and drain the ground beef. Return the browned ground beef to the pan.
Add the onion and green pepper to the ground beef and simmer until the onion and green pepper are tender.
In a separate bowl, add the refried beans with sausage, tomato sauce, taco seasoning, and dry mustard and mix well.
Add the beef, onions, and green peppers to the bean mixture and mix thoroughly.
Spread the mixture in the pan or casserole dish.
Stir the chili powder into the sour cream and then spread evenly over the meat and bean mixture in the pan.
Top with 2 cups of desired cheese.
Heat thoroughly. Serve with nacho cheese Doritos or other chips for dipping.
Brunswick Stew - Blondell Shelley's Recipe
4-6 lbs. Boston Butt, cooked with a lot of water
4-6 lbs. of hamburger meat, browned and drained
4-6 lbs. of chicken breast, cooked and deboned
6 Cans of tomatoes, crushed
64 oz. Bottle of Catsup
7 Cans of Whole Kernel Corn, drained
6-8 oz. Bottle of Real Lemon Juice
8 Cans of tiny English Peas, drained
Salt and Pepper to taste
Peeled and cut potatoes to suit cook's taste, for use later -- as stew is almost finished cooking.
Directions
Place meat (cooked and finely chopped) in loarge pot.
Add 3/4 gallon of broth from chicken and Bost Butt cooking
Mix above ingredients, except potatoes, and bring heat up to boil.
Adjust to LOW heat and allow to simmer all day or all night.
Just before switching off after long, low cooking time, add the amount of potatoes peeled and cut in small pieces.
Allow enough cooking time for potatoes to cook before turning off to serve.
This is a very large recipe, requiring a long cooking, simmering time and makes a large quantity of stew.
Recommend using a very large stew pot.
Buttery Sugar Rolls - Blondell Shelley's Recipe
4 Hotdog Buns 1 ½ Sticks Margarine, melted
2 Cups Sugar 2 Cups Milk
1 tsp. Vanilla Flavoring
Directions
Open the hotdog buns and place white side down in baking dish.
Pour melted margarine over the top of the hotdog buns.
Mix the sugar, vanilla flavoring, and milk together.
Pour over the buns.
Bake at 350°F for 20 - 30 minutes or until the side edges begin to brown.
Candied Sweet Potatoes - Blondell Shelley's Recipe
4 or 5 Sweet Potatoes, peeled and cut into wedges 1½ Cups of Water
3 Cups of Granulated Sugar 1 Stick Margarine
Directions
Cover the sweet potatoes with water and sprinkle a bit of salt. Bring to a boil for 2 minutes.
Drain the sweet potatoes and spread them in a Pyrex dish or a pan lined with foil.
Combine the sugar, water, and margarine together and bring to a boil.
Remove from heat and pour over potatoes wedges.
Cook at 400°F in the oven for 1 hour.
Hershey Bar Cake
1 Swiss Chocolate Cake Mix 8 Hershey Bars, 4 Plain and 4 With Almonds
1 8-oz. Carton Cream Cheese 1 Cup Confectioners Sugar
½ Cup Granulated Sugar 1 12-oz. Container Cool Whip
Directions
Cook the Swiss Chocolate Cake according to the directions on the box.
Chop the Hershey bars with food chopper into small pieces.
(Reserve some of the pieces for cake decoration.)
Mix cream cheese, confectioners sugar, granulated sugar, cool whip, and Hershey pieces in a bowl.
Frost the cake.
Sprinkle cake with reserved chopped Hershey bar pieces.
Ice Cream Sandwich Dessert
19 Ice Cream Sandwiches 1 Bottle Chocolate Syrup
1 16-oz. Carton Cool Whip Topping 1 Cup Chopped Salted Peanuts (Optional)
1 Bottle Caramel Ice Cream Sundae Syrup
Directions
Cut one ice cream sandwich in half.
Place 2 whole and 1 half sandwich along short side of an ungreased 9" x 13" pan.
Arrange eight sandwiches in opposite directions in the pan.
Spread half of the whipped topping over the sandwiches.
Drizzle caramel syrup generously in swirling lines lengthwise across the top.
Drizzle with Chocolate syrup.
Sprinkle one-half the chopped nuts.
Repeat the process.
Cover and freeze up to 2 months.
Remove from freezer 20 minutes before serving.
Makes 12 - 15 servings.
Pasta Salad
12 oz. Vermicillia Pasta OR Thin Spaghettie broken into 1-inch pieces.
Cook the Pasta. Drain.
Add the following ingredients; cover; and marinate overnight.
1 Tbs. Accent Seasoning 3 Tbs. Lemon Juice
2 Tbs. Lawry's Seasoned Salt 4 Tbs. Wesson Oil
Next Day; in a large bowl, add the following to the marinated pasta:
½ Cup Chopped Celery 1 4-oz. Jar Pimento
1 Bell Pepper, Chopped 1½ Cup Mayonnaise
1 Small Onion, Chopped
1 Cup Grated Cheddar Cheese (Sharp or Mild)
Yellow Rice - Blondell Shelley's Recipe
1 5-oz. pkg. Yellow Rice 1 2-oz. Jar Pimento
1 12-oz. can of Mexican Corn, Drained 1 8-oz. Carton of Sour Cream
1 Medium Onion, Chopped ½ Stick Margarine, Melted
1 8-oz. Can Tiny English Peas, Drained 1 Cup Grated Cheddar Cheese
1 10½-oz. Can Cream of Chicken Soup, Undiluted
Directions
Cook rice according to the directions on the package.
Mix other ingredients, except cheese, and pour over cooked rice..
Pour into 7" x 11" baking dish.
Bake at 350°F for 25 minutes.
Remove from the oven and sprinkle the grated cheese over the top.
Return to the oven and cook an additional 5 minutes.
Cheese Straws
Makes 5 - 6 dozen 'straws'
1 lb. Grated Cheese (I use Extra Sharp)
(I've found that it's better to buy the block of cheese and grate it yourself. It's even better if you let the grated cheese come to room temperature. If you use Wilton's cookie press, it will have an easier time of dispensing the dough. Another word about the Wilton Cookie Press, take out the plunger that pushes the dough and spray the axle with a little bit of Pam. Then wipe it down to remove excess. I've found that this helps the cookie press do it's job.)
1 Stick of Butter (melted)
2 Cups plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (if you really want to know the cayenne pepper is there, put closer
to 1/2 teaspoon in the mix.)
Preheat the oven to 360 degrees.
Combine the grated cheese and the melted butter. It's better to use a stand mixer or food processor. Sift the flour and other dry ingredients together. Add the dry ingredient mixture to the cheese mixture a little at a time until all has been added to the mixer or food processor.
Line cookie sheets with parchment paper. I use a Wilton, battery-operated cookie press to produce one long band of cookie dough the length of the cookie sheet. I then take a straight-edge or knife to cut across the band of cookie dough at approximately equal lengths. This will make it easy to break the bands into individual cookies. I am usually able to get 6 bands of cookies on one cookie sheet.
Place the sheet of cookies in the oven for 10 minutes. At the end of the 10 minutes, turn the cookie sheet around. Cook for another 9 - 10 minutes. Keep a check on the first batch to make sure they are to the desired doneness and don't brown too much. Ovens tend to vary with temperature settings. This can change your success or lack thereof in baking the cheese straws.
Once the cookies are done. Remove from the oven and let rest for 10 minutes. After ten minutes, use the parchment paper to move the cookies while still on the parchment paper to a cooling rack to completely cool before putting into a container. I use two cookie sheets so that I have the second sheet ready to go in the oven when the first batch comes out.
Tea Cakes
Preheat oven to 350* F.
1 1/2 Sticks Butter
1 Cup Sugar
1 Egg
2 1/2 Cups Plain Four (sifted with the Soda or Powder)
1 tsp Baking Soda or Baking Powder
1 tsp Vanilla extract
Cream butter and sugar together in a mixer. Then add the egg and mix well. Slowly add the flour mixture until all of it is incorporated. Add the Vanilla and thoroughly mix. Form 1-inch balls and then press down on parchment-lined cookie sheet. You can use the back of a spoon, other utensil, or your fingers to spread the dough into a thin circle. Thinner is better. If too thick, the cookies will be more cake-like than cookie-like. Cook for about 10 minutes and then turn the sheet of cookies and cook for another 7 - 8 minutes. Look for the edge of the cookie to brown.
