Pecan Pie

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

Apple Cake

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

Vegetable Casserole

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.

Corn Casserole

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

Chicken Salad

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

Slush Punch

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

Cheese Ball

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.