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
Vergie Stringer, Spearsville High 11 cups chopped green tomatoes4 cup chopped peppers2 cup chopped onions4 Tbsp pickling onions3 cups cider vinegar6 cups sugar1 Tbsp mustard seed1 Tbsp celery seed Mix tomatoes, pepper, onions and salt and let stand one hour before draining. Add remaining ingredients (tie spices in cloth bag). Bring to boil; simmer 20 … Continue reading Green Tomato Sweet Relish
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
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
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.
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.
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.
Clara Mason, Lillie School 2 Tbsp butter or margarine1/4 cup packed brown sugar1/4 cup powdered sugar2 Tbsp orange juice2 Tbsp lemon juice3 medium ripe peaches or 1 (16 oz) can sliced peaches, drained - Nectarine may be substituted1 cup fresh or frozen raspberries, thawed and drained1/4 cup peach brandyVanilla ice cream In 10 inch skillet, … Continue reading Raspberry Peach Napoleon
Barbara Jones, S.H.S. 3 cans Pet milk1 cup sugar4 eggs1 can Eagle Brand® condensed milk1 tsp vanilla Mix all together. Pour into ice cream freezer. Finish filling freezer with milk or water.
Jatis Skains, D.H.S. 6 cans Orange Crush drink2 cans Eagle Brand® condensed milk Mix together ingredients and pour in ice cream freezer. Makes in 20 - 30 minutes. Makes 4 quarts.