Hush Puppies

1 C. yellow cornmeal

½ C. sifted flour

1 ½ tsp baking powder

¾ tsp salt

2 tsp onion – minced

1 egg

2/3 C. milk

Combine all ingredients together and mix well. Drop into hot grease. Fry until brown.

Shirley Tucker

Angel Biscuits

2 pkg dry yeast

3-4 tbs warm water

5 C. all purpose flour

3-6 tbs sugar

1 tsp baking soda

1 tsp salt

1 C. shortening

2 C. buttermilk

Dissolve yeast in warm water and set aside. Sift flour, sugar, baking powder and stir into yeast mixture. Add buttermilk to make a soft dough that can be handled. Roll on floured board. Cut with 4 inch biscuit cutter (anything will do), and brush tops with melted butter or margarine. Fold in half and place on greased cookie sheet. Bake in pre-heated 400 degrees oven for 10-20 minutes or until golden brown. To pre-bake, bake for 5-8 minutes (just until they set up) but do not brown. Cool and place in freezer bags and freeze until needed.

Betty Kethan

Self Rising Biscuit

1 pkg yeast

1 C. warm water

1 tbs sugar

1 tbs oil

4-5 C. Flour

Milk

Combine all ingredients into bowl. Add enough milk to make a stiff dough. Make into patty or roll out and cut with cutter. Grease pan and brush biscuits with oil. Bake on 375 for 20 minutes.

Lorene Loggins

Maya Angelou’s Cornbread Dressing

3 C. onions – chopped

5 C. cornbread – crumbled

1 tbs fresh thyme

1 tbs fresh sage

1 tbs fresh marjoram

“some” cooking juices from turkey

Saute 3 cups of chopped onions in olive oil on low heat. Cook until soft, but not brown (approx. 10 minutes). Crumble enough freshly baked corn bread to make 5 cups. Finely chop 1 tbs each of fresh thyme, marjoram and sage. While turkey is baking, pour off some of the cooking juices. Put juices in small pot and simmer for 5 minutes. Mix together crumbled corn bread, fresh herbs, sautéed onions, and juices from turkey. Bake mixture in 350 oven for 30 minutes.

Gigi Angle

Potato Refrigerator Dough

1 pkg dry yeast

1 ½ C. Warm water

2/3 C. sugar

1 ½ tsp salt

2/3 C. shortening

2 eggs

1 C. potatoes – lukewarm

7 – 7 ½ C. all-purpose flour

Dissolve yeast in warm water. Stir in sugar, salt shortening, eggs, potatoes and 4 cups of flour. Bear until smooth. Mix in enough flour to make dough easy to handle. Turn dough onto lightly floured board and knead until smooth and elastic (about 5 minutes). Place in greased bowl, turn greased side up, cover bowl tightly and refrigerate for 8 hours. Dough can be kept for 5 days n icebox at 45 degrees, covered. Punch down dough and divide into parts. Use ¼ of dough in each of the variations. Let rise 1 ½ hours before baking. Bake on 400 for 15-20 minutes.

Linda Odom

Cream of Chicken Soup

4-5 chicken breast

3 carrots – chopped

2 celery – chopped

1 onion – chopped

1 C. flour

1 stick butter – melted

Salt/pepper to taste

Boil chicken until tender and drain (save broth from chicken). Add three cans of chicken broth. Make a paste of 1 C. flour and stick of butter. Slowly stir into broth until smooth. Add to broth. Season with garlic, and salt/pepper to taste.

Linda Odom

Black-eyed Pea Soup

1 pkg black eye peas

5 strips bacon – cooked

Salt/pepper to taste

2-3 beef bouillon cubes

1 garlic clove – chopped

1 C. onion – chopped

2 C. Rotel tomatoes – diced

Velvetta cheese – grated

Cook peas in water. Add ingredients to peas and cook until peas are tender. Add velvetta on top when served.

Alice Odom

Chicken Soup

1 chicken (3 lbs)

Celery

3-4 pods garlic

1 large onion

1 or more bell pepper chopped

Salt and pepper to taste

Add these items to chicken and water. Bring to a boil then add:

1 heaping tbs basil

4-8 bouillon cubes (according to how lean chicken is)

1 tbs cumin

2 tbsp poultry seasoning

2 handfuls parsley

2 tbs old boy seasoning

1 large can of tomatoes

Bring to a boil and slowly boil.

Add carrots, thin egg noodles and instant rice the last 30 minutes. About 10 minutes before done add 1 cup of peas, 1 or ½ pkg of frozen okra or 1 small frozen corn, 1 pkg frozen mixed vegetables (I like the ones for stir fry), and 1 can of mushrooms.

Cool and debone chicken. Keep deboned chicken separate in a covered dish and add it to the hot soup as you ear. This will keep the chicken from becoming sticky.

Ellen Miller

English Pea Salad

2 cans sweet peas – drained

3 eggs – boiled and chopped

1 small onion – chopped

3 tsp. sweet relish

1/3 C. cheese – grated

Dash of salt/pepper

Salad dressing (enough to moisten)

1 jar pimento

Mix all ingredients together. Chill overnight before serving.

Sylvia Odom

Green Rice

1 C. onion – chopped

2 C. dry minute rice

1 small can of evaporated milk

1 jar cheese whiz (8 oz)

4 tbs margarine

2 pkg broccoli – chopped and thawed

Salt/pepper to taste

Combine all ingredients together and bake for 30 minutes at 350 or until bubbly.

Sylvia Odom

Sweet Potato Soufflé

3 C. sweet potatoes – mashed

1 C. sugar

½ tsp. salt

2 eggs

1/3 stick margarine – melted

½ C. milk

1 tsp vanilla

Combine ingredients and put into a greased shallow baking dish.

1 C. Brown sugar

1/3 C. Flour

½ C. stick margarine

1 C. coconut – grated

1 C. nuts – chopped

Mix and spread over potatoes. Bake for 35 minutes on 350.

Sylvia Odom

Spinach Casserole

2 boxes of spinach – chopped

1 can cream of chicken soup

1 can green chilies – chopped

Garlic powder

Onion powder

Cheese – shredded

Chicken strips

Thaw spinach. Combine all ingredients together. Top with chicken strips and cheese. Bake on 325 until golden brown.

Betty Pixley

Scalloped Potatoes

1 can cheddar cheese soup

½ - ¾ C. milk

Dash pepper

4 C. potatoes – sliced thin

1 small onion – sliced thin

1 tbs margarine

Dash of paprika

Blend in soup, milk and pepper. Arrange layers of potatoes, onions and sauce in 1 ½ qt casserole dish. Sprinkle with margarine and paprika on top. Cover and bake on 375 for 1 hour.

Sylvia Odom

Twice Baked Potatoes

5-6 potatoes – sliced round

Salt/pepper to taste

2 C. cheese – shredded

1 C. tbs garlic powder

2 tbs butter

Rub potatoes with oil. Poke holes in potatoes with a fork. Bake potatoes in microwave for 10-15 minutes. Let cool. Cut out middle of potatoes from top. Place the inside of the potatoes in bowl leaving the shell neatly intact. Mix with butter. Mix all ingredients except potatoes together. Place mixture inside the baked potatoes shells. Finish cooking them for 5 minutes or until cheese is melted.

Rachel Loechell

Cliff’s Crock-Pot Enchiladas

1 ½ lbs hamburger meat

1 large onion – chopped

1 can of cheddar cheese soup (Campbell’s)

1 can of cream of mushroom soup

1 can of golden mushroom soup

1 can of red enchilada sauce (mild or hot whichever you prefer)

1 small can of chopped green chilies

12 corn tortillas

Brown 1 ½ lbs of hamburger meat in a skillet. Drain off fat then throw in the chopped onions and cook with hamburger meat for another 3 or 4 minutes. Add to crock-pot along with all of the above ingredients except for the corn tortillas. Cook for 4 hours on high or 8 hours on low heat. The last hour add the 12 corn tortillas (cut into approximately 2” squares).

*Caution: This food could possibly cause one’s tongue to slap his brains out.

Cliff Caldwell

Armadillo Eggs

1 can faro jalapeno peppers – halved and drained

2 pkgs Monterey jack cheese – graded

1 16 oz pkg Jimmy Dean Sausage

1 box buttermilk biscuit mix

1 box shake and bake (pork)

3 eggs

Measure 1 ½ cups buttermilk biscuit mix. Put ½ package sausage unto large bowl. Add 1/3 cup biscuit mix at a time to sausage mix. Mix well. Mix with mixture one package of greaded cheese. Break 3 eggs into small bowl and set aside. Pour one package of shake and bake onto a large piece of wax paper. Use second package if needed. Suff peppers with chunks of other package of Monterey cheese. Pinch off balls of sausage. Mix and pat out flat. Roll around pepper shaping into egg form. Roll in shake and bake. Roll in egg and then roll again in shake and bake. Bake for 15 to 20 minutes at 375 degrees. If eggs begin to crack and cheese melts out after 15 minutes they are done. Serves 8-12 depending on size.

Norma Caldwell

Chili Rice Casserole

3 C. cooked rice

½ C. onion – chopped

4 oz cheese – grated

1 19oz can chili

¾ C. corn chips

Place rice in buttered baking dish. Spread half the onios and cheese over the rice. Heat chili and pour over the rice. Top with cheese, onio, and corn chips. Bake for 25 minutes at 350 degrees.

Norma Caldwell

Cliff’s White Turkey Chili

1 lb honeysuckle white breast strips cut into bite size chunks

½ C. sliced carrots

½ C. celery

3 – 14 ½ oz cans chicken or turkey broth

2 – 16 oz cans navy beans – do not drain

4 oz can green chilies – chopped and drained

½ tbs oregano

½ tbs cumin

½ tbs black pepper

½ C. sour cream (fat free if preferred)

1 ½ C. shredded Monterey jack cheese (fat free if preferred)

Simmer turkey, carrots and celery is broth about 10 minutes until turkey is no longer pink in the center and vegetables or tender. Drain all but 1 cup of liquid from the turkey. Add beans, chilies and spices. Simmer for 10 minutes. Top with shredded cheese and a dollop of sour cream. Serve immediately with crackers or corn chips. Serves 8 (takes approx. 20 minutes)

Swiss Steak

½ round steak or swiss

1 med onion – chopped

½ green pepper – chopped

¼ C celery – chopped

1 qt tomato juice

½ tsp salt and pepper

1 tsp celery salt

1 C. rice

Tenderize meat roll in flour. In pan brown steak both sides in olive oil. In bake dish place steak cover with other ingredients. Bake on 350 for 3 hours. Serve over rice.

Mandy Livingston

King Ranch Chicken

1 Chicken or 4 chicken breasts

1 ½ cans (large) cream of chicken soup

1 ½ cans Rotel tomatoes with green chilies

1 lb grated cheddar cheese

1 9oz bag of Tostitos

Boil chicken with diced celery and onion – any amount you want to use. After cooking chicken debone it and set aside stock for later use if you want to. To deboned chicken, add the cream of chicken soup. Rotel tomatoes and chilies. In a 9x13 baking pan, layer chicken mix, cheese and Tostitos. Repeat until all ingredients are used. Bake in oven at 350 degrees for 45 minutes. Serves 4-5 people.

Sue Hatfield