Emma McCrary, FMS 1 1/4 lb apples, cooked2 1/3 cup milk3/4 lb rice3 1/2 tsp grated lemon rind2 eggs, separated5 Tbsp sugar1/4 tsp vanilla Peel, core, slice and cook apples with a little sugar for about 7 minutes. Boil milk and mix in the rice and lemon rind. Cook briskly for 20 minutes. Add the … Continue reading Apple Rice Pudding
Emma McCrary, FMS Cake: 2 cup flour2 cup sugar1 tsp soda (baking)2 tsp cinnamon2 sticks butter4 tsp cocoa1 cup water1/2 cup buttermilk2 eggs1 tsp vanilla Mix flour, sugar, soda, and cinnamon together. Melt butter, cocoa and water. Bring to boil and pour over dry ingredients. Add buttermilk, eggs and vanilla. Bake for 30 to 35 … Continue reading Chocolate Cake
Emma McCrary, FMS 1 pineapple Duncan Hines® cake mix1 (3 oz) package pineapple cream instant pudding4 eggs1 (10 oz) 7-Up®3/4 cup Crisco® oil Icing: 1 1/2 cup sugar1 large can crushed pineapple2 eggs yolks2 Tbsp flour1 stick oleo Cake: Beat 2 minutes. Bake in layer pans at 350° for 25 to 30 minutes. Makes 2 … Continue reading Pineapple Cake
Emma McCrary, FMS 4 (1 lb) hensSaltPepper1/4 cup melted butter1/4 cup canned condensed consommé1/4 cup corn syrup Season hens with salt and pepper. If desired, stuff each hen with your favorite stuffing. Place in roasting pan. Brush with melted butter. Roast uncovered at 400° until brown. During the last 15 minutes of baking time, baste … Continue reading Roast Rock Cornish Game Hens
Emma McCrary, FMS 4 to 6 lb pork loin roastSalt and Pepper Apricot Glaze: 1/2 cup apricot preserves2 tsp dry mustard2 tsp lemon juice Have backbone removed. Season. Cook in a roasting pan. Cook at 350°F for 3 to 4 hours. During the last 20 to 30 minutes, spread Apricot Glaze and return to oven … Continue reading Pork Loin Roast-Apricot Glaze
Emma McCrary, FMS; Carolyn Doster, Spearsville HS 4 to 5 (3/4 inch) pork chopsSalt and pepper1 can V-8 juiceFlour Salt and pepper chops; flour well. Brown chops in skillet with a little oil over medium heat. Pour off any oil. Add V-8® juice, covering chops. Reduce heat and simmer until thick. Gravy from V-8®juice forms. … Continue reading Zollie’s Savory Pork Chops
Emma McCrary, FMS 2 lb stew meat1/2 lb red beans1/2 lb cooked cabbage1 large can tomatoes1 medium onion1 lb diced carrots1 lb diced potatoesSaltPepper Cook stew meat and beans, then add onions, tomatoes, carrots, potatoes, salt and pepper. Cool until almost done and add cabbage and cook until done.
Emma McCrary, FMS 3/4 lb yellow squash, diced1 egg beaten1/3 cup all-purpose flour1/3 cup corn meal1 tsp baking powder1/2 tsp salt1 medium onion, gratedVegetable oil Cook squash in boiling water until tender. Drain. Mash to make 1 cup. Use other squash o use in other recipes. Combine the 1 cup squash and egg. Stir well. … Continue reading Yellow Squash Puffs
Emma McCrary, FMS 2cups cream corn2 cups whole kernel corn1/4 cup ripe olives1/4 canned pimento1/4 chopped onion1/4 chopped green pepper2 eggs, beaten1 tsp saltPepperTabasco® sauce1 cup cracker crumbs Bake at 250° for 30 to 35 minutes.
Emma McCrary, FMS 1 lb fresh peas1 lb fresh beans1 lb butter beans1 lb cream corn2 lb diced potatoes1 lb fresh tomatoes2 lb hamburger meat2 medium onions2 medium bell peppersSalt and pepper Dump in large pot. Season to taste. Cook for as long as desired.