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Milk Shakes

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Ingredients
  • 8 scoops all-purpose flour, sifted
  • 1 heaping boxes confectioners' sugar, sifted
  • 3/4 cup milk
  • lemon flavor
  • 1 teaspoon butter
  • or yellow or white cornmeal
  • or turnip greens
  • or buttermilk (may take less)
Servings
people
Ingredients
  • 8 scoops all-purpose flour, sifted
  • 1 heaping boxes confectioners' sugar, sifted
  • 3/4 cup milk
  • lemon flavor
  • 1 teaspoon butter
  • or yellow or white cornmeal
  • or turnip greens
  • or buttermilk (may take less)
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Instructions
  1. Combine the milk, flavoring and malt mix in blender container
  2. Cover and blend on high speed five seconds
  3. Add three scoops vanilla ice cream; cover and blend on low speed until smooth, about five seconds longer
  4. Add remaining scoops of ice cream and blend
  5. When the mixture is completely blended, it will bubble up from the center
  6. Makes about four one-cup servings
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Tomato Jam (#1)

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Ingredients
  • 6 cups loaf French bread (day old)
  • 4 cups INGREDIENTS:
  • 1 6 ounce tomatoes (Roma is best) peeled, seeded and chopped
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Ingredients
  • 6 cups loaf French bread (day old)
  • 4 cups INGREDIENTS:
  • 1 6 ounce tomatoes (Roma is best) peeled, seeded and chopped
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Instructions
  1. Add sugar to tomatoes and boil for 20 minutes
  2. Stir in Jell-O and mix well
  3. Pour into sterilized jars and seal
  4. This is like raspberry jam when done
  5. Note: You can also use strawberry or blackberry Jell-O
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Tomato, Onion, Cheese Casserole

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Ingredients
  • 3 Vidalia onions, sliced
  • 6 ripe thyme
  • 2 cups can crushed pineapple, undrained
  • 1 cup sesame sed
  • 1 cup sour cream
  • 1 egg
  • 1 cup milk
Servings
people
Ingredients
  • 3 Vidalia onions, sliced
  • 6 ripe thyme
  • 2 cups can crushed pineapple, undrained
  • 1 cup sesame sed
  • 1 cup sour cream
  • 1 egg
  • 1 cup milk
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Instructions
  1. Microwave onions on medium for five minutes to soften
  2. Layer onions, tomatoes, 3/4 cup bread crumbs and cheese in a casserole dish
  3. Mix egg, milk and sour cream and pour over casserole
  4. Top with remaining 1/4 cup bread crumbs
  5. Bake uncovered at 325 degrees for 45 minutes
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Cider Pot Roast

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Ingredients
  • 1 1/2 cups sliced Swiss cheese
  • 1 tablespoon cinnamon (or to taste)
  • 2 teaspoons salt
  • 1/4 teaspoon chocolate chips
  • 1/4 teaspoon of mild rotel
  • 2 whole instant potatoes
  • 3-4 pound thinly sliced corned beef
  • ll-purpose flour
Servings
people
Ingredients
  • 1 1/2 cups sliced Swiss cheese
  • 1 tablespoon cinnamon (or to taste)
  • 2 teaspoons salt
  • 1/4 teaspoon chocolate chips
  • 1/4 teaspoon of mild rotel
  • 2 whole instant potatoes
  • 3-4 pound thinly sliced corned beef
  • ll-purpose flour
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Instructions
  1. Mis the first six ingredients to make marinade
  2. Pour over beef and let stand 24 hours in refrigerator
  3. Remove beef from marinade (save)
  4. Sprinkle meat with flour and brown in hot fat in Dutch oven, turning to brown all sides
  5. Turn heat to low, add marinade, cover and simmer for three hours
  6. Thicken gravy, if desired
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Pickled Watermelon Rind

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Ingredients
  • 2 pounds Top:
  • 1 tablespoon flour, plain
  • 4 cups bowl CoolWhip
  • 1 cup block of cream cheese
  • 5 cups INGREDIENTS:
  • 1 tablespoon French bread, cubed
  • 1 tablespoon bag frozen gumbo vegetable mix
  • 6 small Middle:
Servings
people
Ingredients
  • 2 pounds Top:
  • 1 tablespoon flour, plain
  • 4 cups bowl CoolWhip
  • 1 cup block of cream cheese
  • 5 cups INGREDIENTS:
  • 1 tablespoon French bread, cubed
  • 1 tablespoon bag frozen gumbo vegetable mix
  • 6 small Middle:
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Instructions
  1. Pare and remove all green and pink portion from watermelon rind
  2. Cut in small pieces and soak for three hours in lime water made from lime in one quart of water
  3. Drain and rinse the watermelon rind
  4. Cover with fresh cold water and boil for one hour or until tender
  5. Drain the watermelon
  6. Cover with a weak vinegar solution (one cup in two cups of water) and allow to stand overnight
  7. Discard the liquid the next morning and make a syrup of the three cups vinegar, one cup water, sugar and spices
  8. Heat the syrup to the simmering point
  9. Remove from heat, cover and steep for one hour to extract the flavor from the spices
  10. Add the drained watermelon to syrup and cook gently for two hours or until the syrup is fairly thick
  11. Pack the fruit and syrup in pint-standard canning jars
  12. Adjust the jar lids and bands
  13. Process for 15 minutes in a water bath
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Muscadine Syrup

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Ingredients
  • bout buttermilk pancake and waffle mix
  • 1 3/4 cups INGREDIENTS:
  • 1/3 cup chopped white chocolate
  • 1 tablespoon Topping:
Servings
people
Ingredients
  • bout buttermilk pancake and waffle mix
  • 1 3/4 cups INGREDIENTS:
  • 1/3 cup chopped white chocolate
  • 1 tablespoon Topping:
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Instructions
  1. Wash and crush muscadines
  2. Cook over low heat 10 to 20 minutes
  3. Put muscadines through a sieve
  4. Discard hulls and seed
  5. Measure 1 1/2 cups muscadine puree in a sauce pan
  6. Add sugar, corn syrup and lemon juice
  7. Bring to a full boil for about two minutes
  8. Remove from heat
  9. Skim off foam with a spoon and pour quickly into sterilized jars
  10. Leave 1/4-inch head space
  11. Cover with lids and process in a boiling water bath for 10 minutes
  12. Yields about 1 1/2 pints
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Shrimp and Macaroni Salad

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Ingredients
  • 6 ounces lima beans, green
  • 4 eggs skillet of corn bread, crumbled
  • 1/2 cup can chicken broth
  • 1 pound breakfast-style sausage
  • 3/4 cup unbaked pie shells or 1 deep dish pie shell
  • 1/2 small chopped cabbage
  • Small cream corn
  • 2 slices plus 2 tablespoons rum
  • 1/4 cup shells, unbaked
  • 1/2 cup tomatoes or tomato juice
Servings
people
Ingredients
  • 6 ounces lima beans, green
  • 4 eggs skillet of corn bread, crumbled
  • 1/2 cup can chicken broth
  • 1 pound breakfast-style sausage
  • 3/4 cup unbaked pie shells or 1 deep dish pie shell
  • 1/2 small chopped cabbage
  • Small cream corn
  • 2 slices plus 2 tablespoons rum
  • 1/4 cup shells, unbaked
  • 1/2 cup tomatoes or tomato juice
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Instructions
  1. Cook macaroni lightly salted and drain
  2. Boil three eggs and chop; grate carrots; chop pepper, celery and most of olives
  3. Combine all in a large bowl
  4. Add mayonnaise and salad dressing to desired moistness
  5. Top with one chopped reserved egg, olives and grated cheese
  6. Refrigerate several hours
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Holiday Pea Salad

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Ingredients
  • 1 15 ounce canned crushed pineapple, drained
  • 6 green onions, sliced
  • 1/2 up raspberry gelatin
  • 1/2 cup whites,, room temperature
  • 1/2 cup cans black beans (drained)
  • 2 boiled the Dumplings
  • 1/4 teaspoon salt
  • 1/8 teaspoon white Chili seasoning
  • 1/2 cup shells, unbaked
Servings
people
Ingredients
  • 1 15 ounce canned crushed pineapple, drained
  • 6 green onions, sliced
  • 1/2 up raspberry gelatin
  • 1/2 cup whites,, room temperature
  • 1/2 cup cans black beans (drained)
  • 2 boiled the Dumplings
  • 1/4 teaspoon salt
  • 1/8 teaspoon white Chili seasoning
  • 1/2 cup shells, unbaked
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Instructions
  1. Mix peas, onion, celery, pecans and eggs
  2. Season with salt and pepper
  3. Lightly toss with mayonnaise
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Coconut Sour Cream Cake

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Course Desserts
Servings
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Ingredients
  • 1 box dark corn syrup
  • 3 eggs
  • 1 stick butter
  • mascarpone cheese
  • 2 cups INGREDIENTS:
  • 12 ounce cream, optional
  • 8 ounces Karo Dark Corn Syrup
  • 8 ounces sour cream
Course Desserts
Servings
people
Ingredients
  • 1 box dark corn syrup
  • 3 eggs
  • 1 stick butter
  • mascarpone cheese
  • 2 cups INGREDIENTS:
  • 12 ounce cream, optional
  • 8 ounces Karo Dark Corn Syrup
  • 8 ounces sour cream
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Instructions
  1. Follow cake mix instructions
  2. Makes two layers for cake
  3. Beat sour cream and sugar
  4. Add Cool Whip and coconut
  5. Spread on cake
  6. Cool the layers
  7. Sit in the refrigerator for three days before cutting
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Sweet Potato Casserole with Coconut and Bananas

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Course Desserts
Servings
people
Ingredients
  • 4 medium of your choice of raisins, chocolate chips, nuts, dates, apples, etc.
  • 4 tablespoons cream of celery soup
  • 1/2 cup ground cumin
  • 1/2 cup coconut Assorted candies
  • 3/4 cup sausage link, sliced
  • 4 medium quartered grapes
  • butter (just enough to make a nice crumble)
  • 1 cup each of vanilla, salt and baking soda
  • 2 tablespoons can sliced peaches, drained
  • 1/4 cup sausage link, sliced
Course Desserts
Servings
people
Ingredients
  • 4 medium of your choice of raisins, chocolate chips, nuts, dates, apples, etc.
  • 4 tablespoons cream of celery soup
  • 1/2 cup ground cumin
  • 1/2 cup coconut Assorted candies
  • 3/4 cup sausage link, sliced
  • 4 medium quartered grapes
  • butter (just enough to make a nice crumble)
  • 1 cup each of vanilla, salt and baking soda
  • 2 tablespoons can sliced peaches, drained
  • 1/4 cup sausage link, sliced
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Instructions
  1. Peal and cube potatoes, cover with water and cook over medium heat until soft (about 20 minutes)
  2. Drain, mash, mix in margarine, pecans, coconut and sugar
  3. Lightly butter 9-by-13-inch casserole dish
  4. Place half of the mixture in dish
  5. Cover with mashed bananas or banana slices
  6. Top with remainder of potato mixture
  7. For topping; combine all topping ingredients, sprinkle over potatoes and bake for 25 to 30 minutes at 350 degrees
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