Kathryn’s Squash Casserole

Kathryn Nutt, Lillie School 4 cups cooked, mashed yellow squash1 can cream of mushroom soup1 lb hamburger meat1 cup grated cheese1 medium onion, choppedSalt and pepper to taste Cook squash until tender; drain and mash. Add salt and pepper to taste. Brown hamburger meat with chopped onion; drain off excess fat. Combine squash, browned hamburger … Continue reading Kathryn’s Squash Casserole


Mary Crain, R.B.E. Use muffin pans to make extra large ice cubs for punch. Brush a small amount of oil on grater before grating cheese for easier cleaning. Quick air freshener - to remove cooking odors, stale smoke etc., boil 1/2 teaspoon cloves or cinnamon in water 10 minutes or longer. Happiness is a homemade … Continue reading Miscellaneous

Shake and Bake

Norma Lowery, D.H.S. 3 cup Bisquick®4 Tbsp butter (margarine)3 Tbsp paprika1 tsp garlic powder1 Tbsp seasoned salt2 Tbsp dried tynme2 Tbsp sage2 Tbsp parsley flakes2 tsp pepper Mix in processor. Store in refrigerator. Suggested cooking times: Pork chops - backbone on rack 40 minutes: skin side down in pan, 400° for 30 minutes; turn after … Continue reading Shake and Bake

Fruit Dip

Virgie Stringer, S.H.S 1 (8 oz) cream cheese1 (7 oz) marshmallow cream1 cup Cool Whip®2 tsp grated orange rind2 or 3 Tbsp orange juice Mix all ingredients together. Chill. Use with a variety of fruits; Apple wedge, fresh strawberries, orange slice, grapes, etc.

Pineapple Sauce

Lennie Smith, Lillie School 1 (8 1/2 oz) can crushed pineapple, plus juice1/2 cup pancake syrupDas of salt Combine ingredients and bring to a boil, stirring occasionally. Serve warm over ice cream, pancakes, etc. Makes 1 1/2 cups.

Chocolate and Biscuits (Chocolate Gravy)

Helen Story, B.H.S. 1 cup sugar4 heaping Tbsp flour3 heaping Tbsp cocoaDash of salt Mix above ingredients with a little water until it forms a past, then add approximately 2 cups more of water. Stir continuously on stove till bubbly and thickens. Take off stove. Add 1 teaspoon vanilla. Serve over hot buttered biscuits.