Jessie Hamilton, FHS; Vera Bell, FMS 1/2 cup shortening1/2 cup butter2 1/2 cups brown sugar2 eggs2 1/2 cup flour1/4 tsp salt1/2 tsp soda1 cup nuts, chopped Add shortening, oleo, brown sugar and cream well. Add eggs (beaten), beating in well. Add flour, sifted well with salt and soda. Stir in 1 cup nuts, chopped. Mix … Continue reading Pecan Crispies
Jessie Hamilton
German Chocolate Pie
Jessie Hamilton, Farmerville High 1 baked pie shell1/2 cup sugar1/2 cup Watkins® coconut dessert mix1 Tbsp. all-purpose flour2 1/2 cup whole milk4 eggs4 oz sweet chocolate1 tsp vanilla2/3 cup pecans1/4 tsp cream of tartar1/2 cup superfine1/2 cup granulated sugar Prepare pie shell; bake and set aside. In a medium saucepan, 1/2 cup combine sugar, coconut … Continue reading German Chocolate Pie
Pecan Pie
Jessie Hamilton, FHS 3 eggs, beaten1 cup pecans2 Tbsp oleo1 tsp vanilla1 cup corn syrup1/2 tsp salt1 cup sugar1 unbaked pie shell Mix syrup with eggs; add other ingredients. Pour into pie shell. Bake 15 minutes at 400°, then 30 minutes at 350° or until done.
Applesauce Bread
Jessie Hamilton, FHS 2 cup flour3/4 cup sugar3 tsp baking powder1 tsp salt1/2 tsp soda1 tsp cinnamon1/2 tsp nutmeg1 cup chopped nuts2 eggs, well beaten1 cup applesauce2 Tbsp Crisco® oil Combine all dry ingredients, then add nuts. Add eggs, applesauce and oil to dry ingredients, stir until well blended. Bake at 350° for 50 minutes. … Continue reading Applesauce Bread
Spanish Paella
Jessie Hamilton, FHS 1/4 cup all-purpose flour1 tsp saltDash of pepper1 (2 1/2 to 3 lb) ready to cook chicken1/4 tsp ground oregano2/3 cup long grain rice Combine flour, 1 teaspoon salt and pepper in plastic or paper bag. Add a few chicken pieces at a time; shake to coat. In heavy skillet, brown chicken … Continue reading Spanish Paella
Quick Tomato Soup
Jessie Hamilton, FHS 1 (16 oz) can whole tomatoes2 cup chicken brothSalt to tasteBlack pepper to tasteParsley to garnish Puree tomatoes and chicken broth in blender until smooth. Season to taste. Heat to serving temperature. Garnish with parsley. Makes 3 to 5 servings.
Cream of Potato Soup
Jessie Hamilton, FHS 1 1/2 cup water1 cup diced potatoes3/4 cup chopped onion1/3 cup chopped celery1/2 cup cream soup base1 1/4 cup flour1 cup milk1 1/2 cup water Simmer potatoes, onions and celery in 1 1/2 cups water in a covered 2 quart saucepan. Do not drain. Combine cream soup base and flour. Add the … Continue reading Cream of Potato Soup
Cream Gravy
Jessie Hamilton, FHS 1 1/2 cup milk3 tsp flour1 tsp saltDash of pepper3 Tbsp drippings In a screw top jar, shake half of the milk with flour, salt and pepper. Stir into drippings in pan. Add remaining milk; cook, stirring constantly, till thick and bubbly. Cook 2 to 3 minutes more. Fry chicken in half … Continue reading Cream Gravy
English Pea Salad
Jessie Hamilton, FHS 1 large can English peas2 Tbsp sweet pickle relish2 hard cooked eggs2 Tbsp mayonnaiseSalt and pepper to taste Drain peas. Add relish, eggs, mayonnaise and seasoning. Mix well. Serve chilled or at room temperature. Quick and easy to prepare.
Party Salad Dressing
Jessie Hamilton, F.H.S. 1/3 cup dairy sour cream1/3 cup mayonnaise2 tsp garlic and chives2 tsp basil2 tsp parsley1/2 tsp chicken soupDash of cayenne pepper Combine all ingredients. Refrigerate until ready to use. Makes about 2/3 cup.
