Audrey Simpson, Downsville 23 Ritz crackers1 cup pecans3 egg whites, beaten Add 1 cup sugar to egg whites; fold in crackers and pecans. Bake 30 minutes at 350°. Let cool. Spread Cool Whip on top. Put in icebox and let set overnight
Audrey Simpson, DHS; Janie Williams, Lillie School 3 cups flour1 1/2 tsp soda1/2 tsp salt3 cup diced apples1 1/2 tsp vanilla2 cup sugar1 1/2 cup Wesson® oil2 eggs1 cup pecans1 cup coconut Sift together flour, salt and soda. Mix sugar, Wesson® oil, eggs and apples, gradually adding flour mixture. Bake 1 1/2 hours at 350°.
Audrey Simpson, DHS 1 package yeast1 cup milk1/2 cup warm water1/3 cup sugar1/3 cup shortening1 egg4 cup self-rising flourPinch of salt Dissolve yeast in warm water. Heat shortening in milk until shortening is melted. Add sugar; beat in egg and yeast mixture. Add flour; knead lightly. Pinch off desired number of rolls and place in … Continue reading Rolls
Audrey Simpson, Downsville High 2 lb shrimp1 stick oleo1 chopped onion1 chopped bell pepper1 Tbsp Worcestershire® sauce2 Tbsp cornstarch1 1/2 Tbsp paprika2 cups waterSalt and pepper to taste Melt margarine in aluminum pan. Add paprika to oleo, then add onion and bell pepper. Cook well, at least 10 minutes. Add shrimp and 2 cups water … Continue reading Shrimp Etouffe (A-too-fay)
Audrey Simpson, Downsville 2 cans mixed vegetables (Veg-All®), drained1 can whole kernel corn, drained3/4 cup mayonnaise1/2 cup grated onion1 cup grated cheese Mix together and cover with a thick layer of crushed Ritz° cracker crumbs. Melt 1 stick oleo and pour over this. Bake at 350° for 30 to 35 minutes.
Polly Dumas, FHS; Audrey Simpson, Downsville 2 cans cream style corn2 eggs, well beaten1 cup corn bread mix1 or 2 jalapeno peppers1 medium onion, chopped1/2 cup waterSalt, pepper and sugar to taste In 2 quart size baking dish, melt 1 stick oleo. Mix all ingredients and pour in buttered dish. Spoon melted butter over this … Continue reading Corn Casserole
Audrey Simpson, DHS 1 cup chocolate syrup1/2 cup chunk style peanut butter Stir chocolate syrup into peanut butter. Serve sauce over vanilla or chocolate ice.
Audrey Simpson, DHS 1 large hen1 stick celery, chopped fine2 hard-boiled eggs4 sour pickles1 cup chicken broth2 Tbsp mustardSalt and pepper to tasteMayonnaise Boil hen until it begins to tender. Add salt and pepper. Debone chicken. Add 1 cup chicken broth, then celery, eggs and pickles. Let stand in refrigerator until chilled thoroughly. Add mayonnaise … Continue reading Chicken Salad
Audrey Simpson, DHS 6 cups water4 cup sugar1 (3 oz) package gelatin (desired flavor)1 (16 oz) can frozen concentrated orange juice1 (6 oz) can frozen lemonade2 (46 oz) cans pineapple juice1 1/2 oz bottle almond flavor2 ginger ales Boil water and sugar until mixture is clear; add gelatin to hot mixture. Add remaining ingredients except … Continue reading Slush Punch
Myrtis Pylant, DHS; Betty Bryant, DHS; Audrey Simpson, DHS 2 (8 oz) package cream cheese1 small can crushed pineapple, drained1/4 cup bell pepper, chopped fine1/2 tsp onions, chopped fine1 tsp all season salt2 cup pecans, chopped Mix all together except 1 cup pecans. Save to roll ball in. Makes two balls.