Jodie Pelfrey, BHS 1 cup flourDash of salt1/3 cup oil3 Tbsp col whole milk Mix milk and oil together. Pour all at once over flour. Mix with a fork till it cleans sides of bowl. Roll out between waxed paper.
Jodie Pelfrey 1 cup sugar1 cup water1 Tbsp strawberry gelatin4 Tbsp cornstarch1 pint fresh berries, hulled and sliced Mix water, sugar, gelatin and cornstarch together, Bring to a boil. Remove from heat. Let cool. Mix with fresh berries and pour into baked crust. Chill. Serve with vanilla ice cream.
Jodie Pelfrey, BHS 1/2 cup corn meal1/2 cup unsifted whole wheat flour1/2 wheat germ1 Tbsp baking powder1/4 tsp nutmeg1 1/8 cup buttermilk3 eggs1/3 cup safflower oil1/3 cup honey Oil pan and set aside. Combine dry ingredients; set aside. Mix buttermilk, eggs, safflower oil and honey. Mix just to blend. Pour in prepared pan. Bake in … Continue reading Three Grain Honey Corn Bread
Jodie Pelfrey, BHS 2 cup self-rising flour2 cup vanilla ice cream Mix and bake in muffin tin. Use as bread with meal or glaze and serve as dessert.
Jodie Pelfrey, Bernice High 5 lb ground beef2 1/2 tsp garlic salt2 1/2 tap coarse pepper5 Tbsp Tender-Quick® salt2 1/2 tsp dry mustard1 tsp black hickory smoke salt Mix well and refrigerate. Take out once each day for 3 days and mix well. On fourth day, form into rolls and bake at 140° on broiler … Continue reading Summer Sausage
Jodie Pelfrey, Bernice High 1 1/2 lb ground beef1/2 cup celery3/4 cup raw rice1 cup green onions1/4 cup bell pepper1 can cream of celery soup1 can onion soupSalt and pepper to taste Mix all together and bake in 325° oven in covered dish for 1 hour and 15 minutes.
Jodie Pelfrey, Bernice High 1/2 cup butter or margarine3 Tbsp all-purpose flour3 cup chicken broth1 cup milk3 cup diced cooked chicken1 (16 oz) can mixed vegetables, drained1 (16 oz) can English peas, drained1/2 tsp salt1/4 tsp pepper1/4 tsp poultry seasoningSliced carrotsParsley Melt butter in heavy Dutch oven; add flour, stirring until smooth. Cook one minute, … Continue reading Chicken Pot Pie
Jodie Pelfrey, Bernice High 2 fryers, cut upSalt and pepper2 cans chicken soup Arrange cut up chicken in casserole in one layer. Spoon soup over all. Bank in 350° oven uncovered till done.
Jatis Skains, DHA; Jodie Pelfrey, BHS 14 quart size powdered milk1 (11 oz) jar Coffee-Mate®2 lb 6 oz can Nestle's Quik®1 cup confectioners sugar Mix all ingredients thoroughly. Store in airtight container. Use 4 teaspoons per cup or to taste.
Jodie Pelfrey, BHS 1 (8 oz) package cream cheese1/2 cup mayonnaise1/2 cup chopped pecans1 cup chopped salad olives2 Tbsp olive juiceDash of pepper Mix ingredients together using 1 tablespoon olive juice at a time. Use no salt as the olive juice is salty. Store in refrigerator. Will keep for weeks.