Connie McKinnie, Linville High School Cake 1 box lemon flavored cake mix1/2 cup sugar3/4 cup Crisco oil1 cup pus 2 Tbsp apricot nectar4 eggs Mix in order given adding eggs one at a time mixing thoroughly. Pour in a tube pan. Bake 325° for 1 hour or until done. Cool 20 minutes. Glaze: 1 cup … Continue reading Apricot Nectar Cake
Connie McKinnie
Strawberry Pecan Cake
Rosa Turner, Connie McKinnie, LHS 1 box white cake mix1 (3 oz) package strawberry Jello®1 cup oil1/2 cup milk4 eggs1 cup frozen strawberries1 cup coconut1 cup pecans Mix the cake mix and Jello®; beat in the oil, milk and 1 egg at a time. Add the strawberries, coconut and pecans. Bake at 350° for 30 … Continue reading Strawberry Pecan Cake
Hot Chicken and Noodles
Connie McKinnie, LHS 1 can Ro-Tel® tomatoes1 large pack egg noodles1 can mushroom soup1 cup bell pepper1 cup celery1 cup onion1 large jar pimento1 stick oleo1 fryer1 box Velveeta® cheese (1/2 on top, 1/2 in casserole Boil fryer; cup up. Boil noodles in broth. Sauté bell peppers, celery and onions. Mix pimento, chicken, cheese, mushrooms … Continue reading Hot Chicken and Noodles
Instant Fruit Salad
Connie McKinnie, Linville High School 4 cups fruit cocktail2 cups orange juice (Minute Maid®)2 boxes instant vanilla pudding1 small box Cool Whip®2 bananas, sliced Drain fruit; reserve liquid. Combine orange juice with pudding mix. Mix on low speed with mixer until thick. Fold in Cool Whip®. Pour over fruit and bananas. Mix gently. Chill before … Continue reading Instant Fruit Salad
Kool Point Pickle Tomatoes
Connie McKinnie, Linville High School 1 gallon green tomatoes, quartered3/4 gallon onions, quartered1 quarter cider vinegar2 Tbsp blaack pepper3/4 gallon bell peppers1 cup hot peppers, chopped5 cup sugar1 Tbsp salt Mix tomatoes, onions and hot peppers. Mix remaining ingredients and pour over tomato mixture. Let come to a boil. Cook for 15 minutes. Put in … Continue reading Kool Point Pickle Tomatoes
Hot Pepper Jelly
Connie McKinnie, Linville High School 1 1/2 cup vinegar2 1/2 cup chopped bell pepper1 bottle Certo6 1/2 cup sugar2 cup hot peppers red/green food coloring (optional) Bring sugar and vinegar to a boil. Add peppers and bring to a boil and boil for 3 minutes; cool 10 minutes. Add Certo, stirring to thicken. Add food … Continue reading Hot Pepper Jelly
Banana Walnut Ice Cream
Connie McKinnie, Linville High 6 eggs1 cup sugar1 can Eagle Brand® milk1 pint half & half2 Tbsp vanillaMilk4 cup mashed bananas1 cup chopped walnuts Beat eggs until foamy. Add sugar, Eagle Brand® milk, cream, and vanilla. Mix well Add bananas and nuts. Pour in freezer can. Finish filling with milk. Freeze according to freezer directions.
Strawberry Ice
Connie McKinnie, Linville High School 1 1/2 cup frozen strawberries1/3 cup sugar1/3 cup whipping cream Place frozen strawberries in food processor; blend well. Add sugar. Slowly add whipping cream. Serve immediately.
Hot Pepper Jelly
Connie McKinnie, Linville High 3/4 cup ground bell pepper3/4 cut ground hot pepper1 bottle Certo6 1/2 cup sugar1 1/2 cup apple cider vinegar Seed and grind peppers. Keep juice and add to mixture (use food processor). Mix with sugar and vinegar. Bring to a full rolling boil. Remove from heat. Cool 5 minutes. Add Certo; … Continue reading Hot Pepper Jelly
Four Layer Banana Cake
Connie McKinnie, Linville High School Cake: 2 sticks margarine2 cup sugar2 eggs3 cups flour2 tsp soda1 cup milk1 cup finely chopped nuts1/2 cup mashed bananas Icing: 8 oz cream cheese1 tsp vanilla1/2 stick margarine1 box powdered sugar Mix sugar and margarine. Add eggs, then add flour and soda alternately with milk. Add bananas and pour … Continue reading Four Layer Banana Cake
Shiloh To Canaan Kitchen 