Kathryn Russell, Linville High School 1 can apple pie filling1 box yellow cake mix1 stick margarine, melted1/2 cup chopped pecans (optional) Place apple pie filling in greased 9x9 inch baking pan. Sprinkle dry cake mix over top. Drizzle with melted margarine and sprinkle with pecans. Bake at 350° for about 45 minutes or until golden … Continue reading Apple Crisp
Kathryn Russell, Linville High School 1 cup dates2 cups sugar1 cup milk1 1/2 cup pecans Boil sugar and milk until it forms soft ball. Add chopped dates; remove from heat and add nuts. Roll on wax paper; cut when cool.
Kathryn Russell, Linville High School 1 1/2 cup sugar4 egg yolks2 cup coconut1/2 cup flour4 cup milk1/2 cup butter2 tsp vanilla2 baked pie shells Mix flour and sugar well. Add milk, beaten egg yolks, butter and vanilla. Cook over low heat, stirring constantly until mixture thickens. Remove from heat; add coconut. Pour into baked pie … Continue reading Old Fashioned Coconut Pie
Kathryn Russell, Linville High School Crust: 1 cup flour1/2 tsp baking powder1/4 cup light brown sugar1 stick margarine, softened1 cup pecans (optional) For crust, mix dry ingredients. Mix in butter and pecans. Press mixture into 9x13 inch baking dish. Bake 15 minutes at 350°. Cool. Filling: 1 can blueberry pie filling1 (2 envelopes) package dry … Continue reading Blueberry Delight
Kathryn Russell, Linville High School 1 cup Karo® syrup1 1/2 cup white sugar2 Tbsp flour1 large can crushed pineapple6 eggs1 can coconut (small) Beat eggs. Add all other ingredients. Pour into unbaked pie shells. Bake at 350° until firm. Makes 2 pies.
Kathryn Russell, Linville High School Cake: 1/2 cup shortening1 cup light brown sugar1 cup white sugar2 eggs1 1/4 plain flour1/2 tsp salt1 tsp soda1/2 tsp cinnamon1/2 tsp allspice1/2 vanilla1 cup oatmeal1 1/4 cup boiling water Place oatmeal in boiling water; set aside until all other ingredients are mixed then add oatmeal. Bake in 9x13 inch … Continue reading Oatmeal Cake
Kathryn Russell, Linville High School 4 package Mexican corn bread mix (2 hot peppers optional)1 can cream style corn1 can whole kernel corn1 cup milk1/2 cup oil4 eggs 1 large box Velveeta® cheeseOnions and pepper to taste1 1/2 lb ground meat Brown ground meat and onions. Drain. Mix all other ingredients. Pour half in greased … Continue reading Mexican Corn Bread
Kathryn Russell, Linville High School 1 small can tuna1 can cream of chicken soup1 can small English peas, drained1 box macaroni and cheeseSalt and pepper to taste Make macaroni and cheese according to directions. Mix in all other ingredients. Mix in all other ingredients. Place in 9x13 inch casserole dish for about 30 minutes at … Continue reading Tuna Casserole
Kathryn Russell, Linville High School 1 can tuna1 package egg noodles1 can cream of chicken soup Boil noodles according to package direction. Drain and add tuna and soup. Place over low heat until hot through and through.
Kathryn Russell, Linville High School 2 cans whole green beans1 can cream of mushroom soup1 package frozen onion rings Open cans: drain one. Place in 9x3 inch casserole dish. Top with mushroom soup. Arrange on top the onion rings. Bake at 350° for about 30 minutes.