Avistine Kendrix, FHS 1 stick (1/2 cup) oleo1 3/4 cup sugar3 eggs1 tsp lemon flavoring3 cup flour1 Tbsp baking soda Mix sugar and oleo well. Add eggs and flavoring. Mix flour and baking powder. Add to first mixture. Roll out 1/4 inch thick. Cut with cookie cutter. Place on greased cookie sheet. Bake at 425° … Continue reading Tea Cake
Avistine Kendrix
Rainbow Parfaits
Avistine Kendrix, FHS Orange or lime sherbetVanilla ice creamGraham cracker crumbsWhipped creamMaraschino cherries Alternate layers of lime or orange sherbet and vanilla ice cream in chilled parfait glasses. Add graham cracker crumbs in between. Top with whipped cream and a maraschino cherry.
Better Than Sex Cake
Avistine Kendrix, FHS Use 1 package yellow cake mix. Bake following instructions on package. Bake in large pan (13x13 inches). If pan that large is not available, leave out some of the batter. 1 (15 oz) can crushed pineapple (juice and all)1 cup sugar Heat pineapple and sugar 5 minutes. Pour over warm cake. 3 … Continue reading Better Than Sex Cake
Apple Yam Delight
Avistine Kendrix, FHS 1 (16 0z) can Princella yams, cut in bite-size1 (16 oz) jar chunky style applesauce1 tsp ground cinnamon3/4 cup dark brown sugar1/3 cup butter or margarine4 Tbsp all-purpose flour3/4 cup instant rolled oats Topping: Mix together rolled oats, flour and brown sugar. Cut in butter until evenly mixed and crumbly. Arrange a … Continue reading Apple Yam Delight
Brownie Cheesecake
Avistine Kendrix, FHS 1 package German chocolate cake mix1/2 cup shredded coconut1/3 cup butter or margarine1 egg2 (8 oz) package cream cheese, softened2 eggs3/4 cup sugar2 tsp vanilla2 cup dairy sour cream1/4 cup sugar1 Tbsp vanilla Heat oven to 350°. In large mixer bowl, blend cake mix, coconut, butter and 1 egg on low speed … Continue reading Brownie Cheesecake
Baked Raviloi and Broccoli
Avistine Kendrix, FHS 1 (40 oz) can Chef-Boy-Ar-Dee's®ravioli1 (8 oz) container sour cream1 (10 oz) package frozen broccoli, thawed1 cup shredded Mozzarella cheese Mix 1 can of Chef-Boy Ar-Dee's® beef ravioli with one container of sour cream.Cut thawed frozen broccoli spears lengthwise.Place a layer of spears on bottom of lightly oiled 13x8x2 inch baking dish. … Continue reading Baked Raviloi and Broccoli
Pizza Sandwiches
Avistine Kendrix, Farmerville High School 4 English muffins, split (or biscuits mashed out), lightly brownSoftened butter1 lb mild sausage1 (8 oz) cantomato sauce1/2 lb mild Cheddar cheese, cut into 16 strips Toast cut side of muffins; spread with softened butter. In a skillet, slowly fry the sausage until browned and thoroughly cooked. Drain on paper … Continue reading Pizza Sandwiches
Special Hamburgers
Avistine Kendrix, Farmerville High School 1 lb ground beef2 Tbsp finely chopped green pepper1/4 cup chopped onion1/4 cup catsup1 Tbsp prepared horseradish1/2 tsp dry mustard Combine ingredients and add 1/2 teaspoon salt; mix well. Form into 4 to 6 patties. Broil, or place in greased shallow baking dish; bake at 375° for 30 minutes.
French Country Chicken
Avistine Kendrix, FHS Vegetable oil2 whole boneless chicken breasts (1 lb) cut into bite-size pieces1 lb potatoes, cut into 1/2 inch cubes2 medium size carrots, cut into 1/4 inch slices2 ribs celery, cut into 1/4 inch slices4 oz mushrooms, quartered (1 cup)1 large clove garlic, crushed1/2 cup fresh or frozen peas1 Tbsp butter or margarine1/4 … Continue reading French Country Chicken
Hot Deviled Potatoes
Avistine Kendrix, FHS Package instant mashed potatoes (enough for 4 servings)1/2 cup dairy sour cream2 tsp prepared mustard1/2 tsp sugar2 Tbsp chopped green onion Prepare potatoes according to package directions. Heat sour cream (do not boil). Add mustard, 1/2 teaspoon salt and sugar; stir to blend. Mix into hot potatoes with onion . Immediately turn … Continue reading Hot Deviled Potatoes
Shiloh To Canaan Kitchen 