Peanut Butter Cookies

Lennie Smith, Lillie School; Alvorina Ford, Lillie School 1 package Duncan Hines® yellow deluxe cake mix1 cup Jif® peanut butter1/2 cup Crisco® oil2 Tbsp water2 eggs Preheat oven to 350°. Combine all ingredients and mix well. Drop from a teaspoon onto an ungreased cookie sheet. Press a crisscross on each cookie with fork prongs that … Continue reading Peanut Butter Cookies

Onion Biscuits

Lennie Smith, Lillie School 1 package refrigerator biscuits2 Tbsp melted butter2 Tbsp instant minced onion Arrange biscuits on ungreased sheet. Press center of each biscuit with a teaspoon to make a depression. Fill with a mixture of onion and melted butter. Bake 8 to 10 minutes at 450°.

Liver and Onions

Lennie Smith, Lillie School 1 lb calves liver2 Tbsp butter1 (10 1/2 oz) can onion gravy2 Tbsp chili sauce Brown liver in butter. Add gravy and chili sauce. Cover and simmer 15 minutes or until tender. Serves 2 to 3.

Meatball Chili

Lennie Smith, Lillie School 1 envelope chili seasoning mix1 (1 lb) can tomatoes1/2 cup water1 (1 lb) can meatballs and gravy1/2 lb egg noodles, cooked as directed3 Tbsp butter Combine all but noodles and butter; simmer for 10 minutes. Drain noodles; add butter. Stir gently over low heat to melt butter and cook noodles. Serve … Continue reading Meatball Chili

Meatballs and Baked Beans

Lennie Smith, Lille School 1 (21 oz) can baked beans, drained1 (1 lb) can meatballs and gravy1 Tbsp instant minced onions1 Tbsp Worcestershire® sauce1 cup barbecue sauce Combine all ingredients in a baking dish or bean pot. Bake uncovered 30 to 40 minutes at 350°F. Serves 2 to 3.

Oven Fried Chicken

Lennie Smith, Lillie School Frying chicken, cut up SaltPepperSeason salt Do not flour. Sprinkle chicken with seasonings. Place chicken pieces skin side up on a cookie sheet. Bake 1 hour at 350°F. After an hour in the oven, the chicken will be crisp and brown.

Pineapple Sauce

Lennie Smith, Lillie School 1 (8 1/2 oz) can crushed pineapple, plus juice1/2 cup pancake syrupDas of salt Combine ingredients and bring to a boil, stirring occasionally. Serve warm over ice cream, pancakes, etc. Makes 1 1/2 cups.

Caramel Corn Balls

Lennie Smith, Lillie School 1 (14 oz) package caramels1/4 cup water4 quart popped corn, salted Melt caramels with water in a double boiler. Stir to mix and pour over popcorn. Moisten hands with cold water and shape into balls. Allow to set before eating. Makes 16 to 20 Caramel Corn Balls.