Pecan Crispies

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

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

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 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.