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°.
Janie Williams, Lillie School 1 medium white potato1 (8 oz) can red salmon1 eggSalt and pepper to tasteCrushed cracker crumbs Boil potato until done. Mash and add salmon to it; add egg and mix salt and pepper to taste. Make patties. Roll in cracker crumbs and fry in 1/2 inch grease until brown. Drain.
Janie Williams, Lillie School 2 cup chopped onions2 cup uncooked rice1/2 can water1 can consommé beef soup1 can cream of mushroom soup6 pork chops Sauté onion in large iron skillet, then remove. Brown rice, stirring constantly, in skillet. Add onions and soup and water; pour into large baking dish. Top with browned, but not fully … Continue reading Dirty Rice and Pork Chops
Janie Williams, Lillie School 1 lb fat trimmed beef bottom round steak1 onion, peeled and minced2 tomatoes, peeled and slicedSalt and pepper Cut steak in four equal pieces and smother with tomato and onion. Season with salt and pepper. For Italian flavor, add a shake of oregano and a tablespoon of grated extra sharp Romano … Continue reading Swiss Steak
Janie Williams, Lillie School 4 cups diced chicken9 slices white bread2 small cans sliced mushrooms1/4 cup butter8 oz can water chestnuts, drained and sliced1/2 cup mayonnaise9 slices Kraft® cheese4 eggs, well beaten2 cup milkSalt1 can cream of mushroom soup1 can cream of celery soup12 oz can chopped pimento1 cup buttered bread crumbs Butter baking dish; … Continue reading Chicken Casserole
Janie Williams, Lillie School 3 chicken breasts, split1/4 cup chopped celery1/4 cup chopped onions1 can cream of chicken soup1 cup cream1 cup grated cheese Dredge chicken pieces in flour. Season to taste with salt, pepper and paprika. In heated skillet with small amount of shortening, fry to a light golden brown. Chicken does not have … Continue reading Chicken Deluxe
Janie Williams, Lillie School 1 lb hamburger1 can cream of mushroom soup1/4 cup chopped onion1 medium size eggplant1 cup bread crumbs1 lb grated Cheddar cheese Brown your hamburger with onion in a frying pan. Pour off excess fat. Add cream of mushroom soup. Peel eggplant and cook until soft in water. Mash up the eggplant … Continue reading Eggplant Casserole
Janie Williams, Lillie School 2 cup cooked squash1 can cream of chicken soup1 cup sour cream1 cup grated raw carrots1/2 onion, chopped1 small jar pimento Put seasoned bread crumbs on top and bottom of casserole. Bake at 300° for 30 minutes.
Janie Williams, Lillie School 1 cup butter2 1/2 cup sugar6 eggs3 cup flour1/4 tsp soda1 (8 oz) carton sour cream1 tsp vanilla Cream butter. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well. Combine flour and soda; add to the creamed mixture. Mix well. Pour into a Bundt … Continue reading Sour Cream Pound Cake
Janie Williams, Lillie School 3 cup all-purpose flour2 cup sugar2 tsp baking powder1/4 tsp salt1 tsp soda2 tsp cinnamon1 cup vegetable oil1 (15 oz) can crushed pineapple (undrained)2 tsp vanilla extract3 eggs2 cup grated raw sweet potatoes1 cup chopped pecans Combine dry ingredients. Add oil and pineapple and vanilla. Mix until well blended. Add eggs, … Continue reading Sweet Potato Cake