Navigate / search

Vanilla Chiffon Cake

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Desserts
Servings
people
Ingredients
  • 4 large thinly sliced zucchini1 medium onion, chopped
Course Desserts
Servings
people
Ingredients
  • 4 large thinly sliced zucchini1 medium onion, chopped
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Sift flour, measure and resift three times with next 3 ingredients
  2. Make well in center of four; pour in salad oil, unbeaten yolks, water, vanilla and lemon rind
  3. Beat whites and cream of tarter with
Share this Recipe
 
Powered by WP Ultimate Recipe

Wild Rice and Shrimp Casserole

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
people
Ingredients
  • 1 package can yellow corn, drained
Servings
people
Ingredients
  • 1 package can yellow corn, drained
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees
  2. Cook rice according to package directions
  3. Saut? peppers and onion in butter until soft
  4. In a large bowl combine the rice, soup, shrimp, pepper, onions and 1 1/2 cups chee
Share this Recipe
 
Powered by WP Ultimate Recipe

Strawberry Yogurt Crunch

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dishes
Recipe Theme November: Brunch
Servings
people
Ingredients
  • ¾ cup melted butter, plus 4 tablespoons
  • 1/3 cup frozen corn
  • ½ cup chopped dates
  • ½ teaspoon quick oats
  • ¼ teaspoon egg
  • 1 cup mild salsa (you can use medium if you prefer spicier chili)
  • 1 cup Cheese, shredded
  • 1/3 cup can black beans, drained and rinsed
  • 1 carton peeled and cubed
  • 2 cartons dry onion soup mix
Course Side Dishes
Recipe Theme November: Brunch
Servings
people
Ingredients
  • ¾ cup melted butter, plus 4 tablespoons
  • 1/3 cup frozen corn
  • ½ cup chopped dates
  • ½ teaspoon quick oats
  • ¼ teaspoon egg
  • 1 cup mild salsa (you can use medium if you prefer spicier chili)
  • 1 cup Cheese, shredded
  • 1/3 cup can black beans, drained and rinsed
  • 1 carton peeled and cubed
  • 2 cartons dry onion soup mix
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Toast coconut and roast pecans
  2. Use food chopper and process oats about 30 seconds
  3. In a large mixing bowl, cream butter and brown sugar
  4. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture
  5. Stir in the oats, coconut and nuts
  6. Remove 1 cup for topping and place in a small pan
  7. Press remaining oat mixture in an ungreased 9 x 13-inch baking dish
  8. Bake this along with the mixture in the small pan at 350 degrees for 12-13 minutes or until light brown
  9. Cool on a wire rack
  10. In a large bowl, fold whipped topping into yogurt
  11. Spread over crust
  12. Crumble oat mixture, which was baked in the small pan, over the top
  13. Cover and refrigerate for 4 hours or overnight
  14. Yield 12 servings
Share this Recipe
 
Powered by WP Ultimate Recipe

Cooconut Cream Pie

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Desserts
Recipe Theme April: Greens
Servings
people
Ingredients
  • 2 frozen pple
  • 6 large peach preserves
Course Desserts
Recipe Theme April: Greens
Servings
people
Ingredients
  • 2 frozen pple
  • 6 large peach preserves
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place egg yolks in 3 qt boiler
  2. use a whisk to beat sugar, milk and flour together
  3. Cook on med
  4. heat stirring constantly as will scortch easily
  5. set this aside to cool some
  6. Make Mirange by beating on high with mixer until light peaks form, add remaining sugar and beat to full peaks form
  7. Do Not overbeat
  8. Go back to custard
  9. add margarine, vanilla, Coconut and salt
  10. Stir with spoon
  11. Then add 1/3 cup of the mirange and fold in with spoon
  12. Pour into the pie shells and ice the pie with mirange, sealing around the edges
  13. Sprinkle a few flakes of coconut on tops
  14. Bake in pre heated 350 degrees until brown
  15. (about 10 minutes) Serve warm or chilled
  16. I prefer Chilled
Recipe Notes

A friend gave me this recipe and I modified it to perfection and made it easier to do. I was Senior Adult leader at EAG church for several years and made 2 pies for almost all the monthly meetings. Never had any left. My Husband as well as Most of the other men in the group Loves this recipe! I Know they are not Greens but you have to have a dessert even with Greens.

Share this Recipe
 
Powered by WP Ultimate Recipe

Football Fan Spinach Dip

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Appetizers
Recipe Theme March: Garlic
Servings
people
Ingredients
  • 1 pound of 10 biscuits (any brand works)
  • 2 cups sour cream
  • 1 cup shells, unbaked
  • ½ teaspoon cooked onions, drained and cooled
  • 1 onion, Conecuh sausage (or your choice)
  • 2 cloves of red pepper flakes
  • Fritos corn chips
Course Appetizers
Recipe Theme March: Garlic
Servings
people
Ingredients
  • 1 pound of 10 biscuits (any brand works)
  • 2 cups sour cream
  • 1 cup shells, unbaked
  • ½ teaspoon cooked onions, drained and cooled
  • 1 onion, Conecuh sausage (or your choice)
  • 2 cloves of red pepper flakes
  • Fritos corn chips
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pour frozen spinach in a pan and cover with water
  2. Boil for 3-5 minutes
  3. Drain well (squeezing may be required to prevent the dip from being soupy
  4. ) Combine all ingredients in a large bowl; mix well
  5. Chill 6-8 hours before serving with corn chips
Share this Recipe
 
Powered by WP Ultimate Recipe

Doris’s Chicken Salad

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dishes
Recipe Theme May: Chicken Salad
Servings
people
Ingredients
  • 3 cups vegetable soup
  • 1 1/2 cups Rotel tomatoes
  • 1/4 cup whole kernel corn
  • 1 1/2 cup chicken stock
  • 1 cup broken down to eight pieces (could also use eight, bone-in, skin on chicken thighs)
  • 2 small petite diced tomatoes
  • 2/3 cup shells, unbaked
  • 1 T. INGREDIENTS:
  • 1/2 tsp. salt
  • 3 T. Topping:
Course Main Dishes
Recipe Theme May: Chicken Salad
Servings
people
Ingredients
  • 3 cups vegetable soup
  • 1 1/2 cups Rotel tomatoes
  • 1/4 cup whole kernel corn
  • 1 1/2 cup chicken stock
  • 1 cup broken down to eight pieces (could also use eight, bone-in, skin on chicken thighs)
  • 2 small petite diced tomatoes
  • 2/3 cup shells, unbaked
  • 1 T. INGREDIENTS:
  • 1/2 tsp. salt
  • 3 T. Topping:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix mayonnaise, sugar, salt, and lemon juice together in a small bowl
  2. Mix rest of ingredients together in a large bowl
  3. Add mayonnaise mixture and mix well
  4. Chill in refrigerator for at least an hour before serving
  5. Delicious with crackers or homemade bread
Recipe Notes

Before moving to the South, I'd only known chicken salad to be bland and drenched in mayonnaise. After tasting my house mom's (Doris) chicken salad, I realized that chicken salad could be delicious! This is my take on her recipe. I love how the mayonnaise takes a back seat and up front and center are the fresh fruit flavors and the texture of the crunchy celery and pecans.

Share this Recipe
 
Powered by WP Ultimate Recipe

Angel Biscuits

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breads
Recipe Theme November: Biscuits
Servings
people
Course Breads
Recipe Theme November: Biscuits
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Recipe Notes

When my sons played and practiced sports, they were always starving, so I had to have Dinner in a hurry. I found this recipe and modified it so that I could have quick and easy biscuits. I would spoon them out to rise when I got home from work and by the time I finished cooking meat , Veggies and potatoes, they were ready to pop in the oven. We all loved anything with yeast and needless to say I got plenty of complements. My sons are all out of high school now but when they are close by, I still bake them Angel biscuits!

Share this Recipe
 
Powered by WP Ultimate Recipe

Lima beans ans ham

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
people
Ingredients
  • 1 pound potatoes, peeled and cubed
Servings
people
Ingredients
  • 1 pound potatoes, peeled and cubed
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash beans and pick out the bad ones
  2. Place in a Large, heavy boiler
  3. Add water to cover bean about 2-3 inches above beans and bring to a rapid boil
  4. Cook 3-4 minutes and let sit for 30 minutes
  5. Drain and start over with the beans and water
  6. Add ham, cut in small pieces
  7. Bring to a boil then simmer until beans are tender, About an hour
  8. No need for salt or grease as this comes from ham
  9. Add a pinch of baking soda, stir and cook 2-3 more minutes
  10. Serve with cornbread and sweet tea
Recipe Notes

We lived of a farm and worked in the fields as kids. In order to feed a bunch of growing children, my Mom would cook lima beans and cornbread at least once a week, but seldom had ham. I found a much tastier way to cook them and it's faster and a one dish meal. Cooked this way, they are not as strong or as gassy. This brings comfort and thoughts of the olden days to me..

Share this Recipe
 
Powered by WP Ultimate Recipe

Angel Biscuits

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 5 cups chopped dates
  • 1 tablespoon can of Pet Milk
  • 6 tablespoons INGREDIENTS:
  • 1 teaspoon salt
  • 1 teaspoon of Dill Pickle Juice
  • 1 cup Smith apple slices
  • 1 ½ packages Spoon Fresh Ground Pepper
  • 1/3 cup of Smoked Paprika
  • 2 cups confectioner sugar
  • Cooking oil
Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 5 cups chopped dates
  • 1 tablespoon can of Pet Milk
  • 6 tablespoons INGREDIENTS:
  • 1 teaspoon salt
  • 1 teaspoon of Dill Pickle Juice
  • 1 cup Smith apple slices
  • 1 ½ packages Spoon Fresh Ground Pepper
  • 1/3 cup of Smoked Paprika
  • 2 cups confectioner sugar
  • Cooking oil
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Sift together dry ingredients
  2. Cut in the shortening
  3. Dissolve yeast in the warm water
  4. Add this and buttermilk to dry ingredients
  5. Grease the batter with 2 tablespoons oil
  6. Cover and store in refrigerator until ready to use
  7. May be kept indefinitely
  8. When ready to bake, spoon out as many as you need on a greased pan, and let rise 1 hour
  9. Bake at 400 degrees for 15 minutes
Recipe Notes

When my sons played and practiced sports, they were always starving, so I had to have dinner in a hurry. I found this recipe and modified it so that I could have quick and easy biscuits. I would spoon them out to rise when I got home from work and by the time I finished cooking meat, veggies and potatoes, they were ready to pop in the oven. We all loved anything with yeast and needless to say I got plenty of compliments. My sons are all out of high school now but when they are close by, I still bake them angel biscuits!

Share this Recipe
 
Powered by WP Ultimate Recipe

Sugar Cookies

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
people
Ingredients
  • 1 egg, deep-dish pie crust
  • 1 cup grated Parmesan cheese 1/2 tsp. pepper
  • 1 ¼ cups INGREDIENTS:
  • 2 ½ cups margarine
  • ½ teaspoon egg yolks to be used on pastry crust
  • ¼ teaspoon salt
  • ½ teaspoon egg
  • 1 teaspoon butter
Servings
people
Ingredients
  • 1 egg, deep-dish pie crust
  • 1 cup grated Parmesan cheese 1/2 tsp. pepper
  • 1 ¼ cups INGREDIENTS:
  • 2 ½ cups margarine
  • ½ teaspoon egg yolks to be used on pastry crust
  • ¼ teaspoon salt
  • ½ teaspoon egg
  • 1 teaspoon butter
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Sift dry ingredients and set aside
  2. Cream oleo and sugar; add egg and vanilla
  3. Mix well
  4. Add flour mixture gradually and mix well
  5. Add pecans if you like
  6. Lightly grease a cookie sheet
  7. Drop batter by a teaspoon and bake 15 minutes or until lightly browned in a 300-325 degree oven
  8. Do not over bake
Share this Recipe
 
Powered by WP Ultimate Recipe