1 Lb crabmeat                             2 Cups boiled shrimp

2 stalks chopped celery                 2 cloves chopped garlic

1 stick melted margarine               1 chopped onion

2 Tbsp flour                               2 beaten eggs

1/2 Cup grated cheddar cheese       1 can evaporated milk        

salt - pepper to taste                     1 pkg crushed saltines


Saute onion, celery, and garlic in melted margarine.  Add flour then stir in crab and shrimp.  Add milk, eggs, cheese, saltines and salt and pepper.  Stir and cook about 5 minutes.  Pour into a casserole, top with additional cheese and bake at 350 degrees for 20 minutes.  (If frozen - 1 hour)     





Fritos on bottom of 8 X 8 pan

1 can hot tamales, cut

1 can chili with beans

1 onion, chopped

Cheddar cheese on top, shredded


Bake at 350 degrees until heated through.




                       1 onion chopped

1 can cream of chicken soup          1 can enchalada sauce

1 can cream of mushroom soup      12 corn tortillas

1 can green chili peppers, drained   8 oz cheddar cheese,                         



Layer - Bake at 375 degrees for 30-45 minutes.  Serves 8-10.




2 (4 oz) skinned, boned chicken breast halves

1/2 cup skim milk

1/2 cup thick and chunky salsa

1/2 small onion, grated

6 (6-inch) corn tortillas, cut into wedges

1 cup (4 oz) shredded low-fat cheese

Vegetable cooking spray

1 1/2 large canned green chiles, seeded and diced (optional)


1.     Combine chicken and water to cover in a small saucepan; cover and bring to a boil.  Reduce heat, and simmer 20 minutes or until chicken is done; drain well.  Chop chicken, and set aside.  2.  Combine soup, milk, salsa, and onion, stirring to blend.  Layer half each of tortillas, chicken, soup mixture, and cheese in a 1 1/2 quart casserole dish coated with cooking spray.n style="mso-spacerun: yes">  Sprinkle with green chiles.  3.  Repeat layers with remaining tortillas, chicken soup mixture, and cheese.  Cover and refrigerate 24 hours.

2.     Remove cover and bake 1 hour at 350 degrees.





1 16-oz pkg spaghett1 1/4 Cups finely chopped onion

3 Tbsp margarine

5 1/2 Cups cooked diced chicken

4 Cups grated Monterey Jack cheese

2 10 3/4-oz cans cream of mushroom soup

1 1/2 Cups milk

Salt and pepper to taste


Break spaghetti in half and cook as directed on package until al dente; drain.  Saute onions in margarine.  Thoroughly mix onions and remaining ingredients with spaghetti in large bowl.  Put spaghetti in containers and freeze.  To prepare for serving, thaw tetrazzini.  Bake uncovered in preheated 350-degree oven until bubbly, about 30-45 minutes.  Makes 12 servings.






Put initial starter in the refrigerator for 3 to 5 days. 


TUESDAY NITE:  Take starter out of refrigerator and feed the following:

            1/2 Cup Sugar

            3 Tablespoons Instant Potato Flakes

            1 Cup Warm Water

Mix well into starter then let stand out of the refrigerator for 8 to 12 hours.  (This doesnít riseójust bubbles.  Sugar should dissolve.)


WEDNESDAY MORNING:  If youíre not ready to make bread, take 1 cup starter out and throw it away (or give it away).  In a large mixing bowl (I use my electric mixer) mix the following ingredients:

            1/2 Cup Sugar

            1/2 Cup Corn Oil

            1 Tablespoon Salt

            1 Cup Starter

            1 1/2 Cups Warm Water (95 to 100 degrees)

            6 Cups Bread Flour

It will be stiff.  Oil lightly another bowl, put batter in and turn it over to oil topside.  Cover with towel and let stand until it reaches the top of the bowl, usually all day.


WEDNESDAY NITE:  Divide into 3 equal parts, using flour for easier handling.  Kneed each part lightly 8 to 10 times.  Put in prepared bread pans (I spray pans with PAM).  Brush tops of loaves with oil or PAM.  Let rise until it reaches to top of the pans, usually overnight.


THURSDAY MORNING:  Bake on bottom rack of oven at 350 degrees for 30 to 40 minutes.  Cool, remove from pans and let bottoms cool then package in plastic bags for storage.  May be frozen.






2 Cups persimmon pulp

1 egg, beaten

1 Cup milk

1/8 tsp salt

1 Tablespoon corn starch

1 uncooked pie shell


Mix persimmon pulp, egg, and milk.  Mix sugar, salt, and cornstarch.  Add to persimmon mixture.  Pour into pie shell and bake at 450 degrees for 10 minutes.  Reduce temperature to 350 degrees and bake 50 to 60 minutes longer.





1 Cup persimmon pulp                 1 stick m1/2 Cup sugar plus 1/2 Cup brown sugar

1 egg                                         2 Cups plain flour

1 tsp soda                                  1 tsp vanill1/2 tsp cinnamon & cloves              1 Cup nuts

1 Cup raisins


Cream together margarine and sugar.  Add egg and persimmon pulp.  Mix well.  Mix together flour, soda, cinnamon and cloves.  Add to persimmon mixture.  Add vanilla and mix.  Drop from spoon onto greased cookie sheet.  Bake for 30 minutes. Store in airtight container.   Makes 40 cookies.





3/4 Cup Margarine         2 1/2 Cups crushed pretzels

3 Tbsp brown sugar        


Mix thoroughly then pat into bottom of greased 9X13 pan.  Bake in 350 oven 10 minutes.


Combine then chill until almost set:

1 pkg (large) strawberry jello         2 Cups boiling water

3 Cups sliced strawberries             2 Cups cold water



1 8 oz pkg cream cheese                1 Cup sugar

Fold in 1 small pkg (8 oz) cook whip.  Spread over crust.  Pour jello over cream cheese layer.  Refrigerate until set.





             (Cotton Country Cookbook)


5 lbs red fish                  1 Cup water

Salt & pepper


1 Cup bacon drippings     1 large onion, chopped

1 sweet pepper, chopped               6 ribs celery, chopped

1 can tomato paste or 6 large fresh tomatoes put through a ricer

                                 1 cup red wine

Salt, black pepper, red pepper, and paprika to taste

                     Small bunch green onions

Small bunch parsley, chopped              chopped

6 bay leaves                                Good size pinch sweet


2 or 3 cloves garlic                      1 teaspoon allspice

1 teaspoon thyme                        1 lemon sliced thin


STOCK:  Cut the meaty part of red fish into 2 inch squares and set aside.  Cook the remaining parts, head, bones, etc. in one cup seasoned water to make stock.  I simmer mine on lowest heat for about 2 hours.  This can be done the day before.  Remove head and bones, reserve stock.

GRAVY:  In an iron pot, saute the onion, sweet pepper and celery in bacon drippings very slowly until very soft and mushy, but not brown.  Add the tomato paste, 3/4 cup of water and fish stock.n style="mso-spacerun: yes">  Add the wine and remainder of seasonings.  Add garlic and herbs, but not lemon.  Cook 2 hours at low temperature.  After 1 1/2 hours, add lemon slices and continue cooking for last 1/2 hour.n style="mso-spacerun: yes">  Now add fish and cook for only 20 minutes.  Let cook and remove lemon.  Check seasonings.  If bitter, add a good pinch of sugar.  This is really better the next day when all the seasonings have had a chance to blend.  Serve in bowls over hot rice with a salad and French bread.



                          (The Gulf Coast Gourmet)


5 lbs fish                                               Salt & pepper

1 cup water                                 1 cup bacon grease

1 large onion, chopped                 1 bell pepper, chopped

6 stalks celery                             1 can tomato paste

1 cup dry wine                            1 can water

6 bay leaves                                1/4 Worcestershire

Good sized pinch sweet basil         Small bunch green onions,

Salt, black pepper, red pepper             chopped

     to taste                                 Small bunch parsley,



Cut the meat into two-inch squares and set aside.  Cook the remainder of the meat on the bones in the water seasoned with salt and pepper.  I use a very large pot such as those used in cafeterias and cook the meat until it falls off the bones, then remove the bones and pour the broth into another container to save.  In the same pot, saute the onions, celery and bell pepper in bacon grease very, very slowly until the vegetables are congealed but not brown.  For a large serving, expect this to take several hours.  Add the tomato paste, water, fish broth, wine and the rest of the seasonings.  Cook this very slowly for at least two hours, adding more water as necessary to maintain level.  You donít want it too thick, just keep it the consistency it was when you added the last ingredients.  About 20 minutes before serving, add the fish meat and increase the temperature.  Serve over rice in a large bowl (that saves trips back to the kitchen) with a simple salad, garlic bread and white wine.





1 large can pumpkin                     l large can evaporated milk

                             2 tsp pumpkin pie spice

1 tsp salt                                                4 eggs


Beat together until mixed, then pour into a greased 13 X 9 pan.


Sprinkle 1 box dry yellow cake mix.

Sprinkle 2 cups chopped pecans.

Sprinkle 2 sticks thinly sliced margarine.


Bake at 350 degrees for 50-70 minutes.



 <1 1/2 Cups cooked Minute Rice

4-6 chicken boneless, skinless chicken breasts

1 large or 2 4 oz cans mushrooms, drained

1 10 oz pkg frozen peas, cooked & drained

1 small carton sour cream (8 oz)

1 tube Ritz crackers, crushed

1 stick butter or margarine, melted

2 cans cream of chicken soup


Grease a 9X13 pan with margarine.  Layer first 4 ingredients.  Mix soup and sour cream.  Heat just to mix and cover layers with mixture.  Mix crumbs in melted butter then sprinkle on top.  Bake at 350 degrees about 1/2 hour or until bubbly.n style="mso-spacerun: yes">  Serves 10-12.



                       MYRA'S ALMOND PUFF


1 tsp almond extract

     softened                                1 Cup plain flour

1 Cup plain flour                         3 Eggs

                 Confectionersí Sugar

1 Cup water                                        Glaze (below)

                                                Chopped nuts


Heat oven to 350 degrees.  Sprinkle 2 tablespoons water over mixture; mix with fork.  Round into ball; divide in half.  On ungreased baking sheet, pat each half into a strip, 12x3 inches.  Strips should be about 3 inches apart.


In medium saucepan, heat 1/2 cup butter and 1 cup water to rolling boil.n style="mso-spacerun: yes">  Remove from heat and quickly stir in almond extract and 1 cup flour.  Stir vigorously over low heat until mixture forms a ball, about 1 minute.  Remove from heat.  Beat in eggs, all at one time, until smooth.  Divide in half; spread each half evenly over strips, covering completely.


Bake about 60 minutes or until topping is crisp and brown.  Cool.  Frost with Confectionersí Sugar Glaze and sprinkle generously with nuts (sliced almonds).  10-12 servings.


Confectioners' Sugar Glaze:   Mix 1 1/2 cups confectioners’ sugar, 2 tablespoons butter or margarine, softened, 1 to 1 1/2 teaspoons almond extract or 1 1/2 teaspoons vanilla and 1 to 2 tablespoons warm water until smooth.an>






1 (15 oz) can pumpkin                  1 (14 oz) can Eagle Brand

1 Egg                                             Condensed Milk

                         1/2 each ginger, nutmeg

1 (6 oz) graham cracker pie crust          and salt

    2 Tbsp flour

2 Tbsp cold butter or margarine      3/4 chopped nuts


1.     Preheat oven to 425 degrees.  Combine pumpkin, Eagle Brand, egg, 3/4 tsp cinnamon, ginger, nutmeg and salt.n style="mso-spacerun: yes">  Mix well.  Pour into crust.

2.     Bake 15 minutes.  Reduce oven to 350 degrees.

3.     Combine sugar, flour and remaining 1/2 tsp cinnamon; cut in butter until crumbly.n style="mso-spacerun: yes">  Stir in nuts.  Sprinkle mixture over pie.

4.     Bake 40 minutes or until set.  Serve warm, or at room temperature.  Refrigerate leftovers.    Makes 1 pie.




                          BANANA NUT BREAD


                          3 Cups plain flour

                            4 Eggs

1 Teaspoon salt                         1 1/2 Teaspoons soda

1 1/2 Teaspoons vanilla                   4 bananas, mashed


Cream margarine, sugar and eggs.  Mix with the flour, salt and soda.  Add vanilla to the mashed bananas and mix with other ingredients.  (Add chopped nuts.)  Bake in 350 degree oven for about 1 hour.  Makes two loaf pans.



                            CRAWFISH PIES


1 lb. Crawfish tails                      1 bunch green onions

                                1 can cream of mushroom

1 can cream of celery soup                  soup

1 stick butter                              salt & pepper to taste


Melt butter over medium heat.  Chop green onions fine and cook in melted butter for 5 minutes.  Add flour and blend until bubbly.  Add mushroom and celery soups.  Continue to cook for 5 minutes longer.  Add crawfish tails with juice, salt, pepper to taste.  Simmer until warm.  Precook pie shells following directions on package.  Fill shells and serve.  Freezes well.  Makes 16 minature frozen pies.





Gertrude's Shrimp Eggplant Casserole   


1 Large eggplant, peeled and cubed

1 stick margarine

1 can chopped tomatoes

salt and pepper to taste

1/2 tsp thyme

3 slices white bread, cubed

1+ cups boiled shrimp

cracker crumbs

1/4 cup margarine


Boil eggplant 5 minutes, set aside.  In a large skillet, melt margarine.  Add onion, bell pepper, and celery and cook until tender.  Add tomatoes, salt, pepper, and thyme.  Add bread and stir well.  Add eggplant and shrimp.  Pour into baking dish sprayed with Pam and top with buttered cracker crumbs.  Bake at 400 degrees until brown.  Freezes well.




2 cans shoe peg corn        1 small jar pinentos, chopped

1 green pepper, chopped    1 Can French style green beans

1 C green onions             1 C chopped celery

1 can LeSueur English peas with muschrooms and onion


Drain ingredients in colander.  Bring the following to a boil, cool before pouring over vegetables:


                       3/4hite vinegar

1/2 C oil                          1 tsp salt

pepper or Tabasco to taste (I use pepper)





3 whole eggs

1/3 stick margarine, melted

3/4 cup pecans

1 teaspoon lemon extract

juice of 1/2 lemon


Mix ingredients in order given, but DO NOT use a mixer or beat until frothy.  Pour into 8î unbaked pie shell.  Put in preheated (350 degree) oven and bake about 10 minutes, then cut oven temperature to about 300 degrees and bake until crust is browned and pie filling is set.



                  SHEILA'S CHOCOLATE PIE


                             1/4 cocoa

1/3 Cup plain flour                      3 eggs

                 &nb1 1/2 stick melted margarine


Prebake 1 deep dish pie crust for 5 minutes.  Mix above and pour into crust.  Bake at 350 degrees approximately 45 minutes.



1 stick margarine, melted              4 eggs

2 teaspoons vanilla extract             nuts, if desired

1 jar Brownie Mix


Mix all ingredients and pour into a 9 X 13-inch pan.  Bake 30 minutes at 350 degrees.





1 Can (20 oz) pineapple tidbits      1/2 sugar

5 medium firm bananas, sliced       1/2 chopped pecans

1 Can (16 oz) whole-berry cranberry sauce

1 Carton (12 oz) frozen whipped topping, thawed


Drain pineapple juice into a medium bowl; set pineapple aside.  Add bananas to the juice.  In a large bowl, combine cranberry sauce and sugar.  Remove bananas, discarding juice, and add to cranberry mixture.  Stir in pineapple, whipped topping and nuts.  Pour into a 13X9 dish.  Freeze until solid.  Remove from the freezer 15 minutes before cutting.  Serves 12-16.




1 (14 oz) package Eagle Brand Caramels

1 (14-oz) can Eagle Brand Sweetened Condens1 1/4 cups Crisco Shortening, divided

2 cups all-purpose flour

1/2 cup unsweetened cocoa

1 tsp baking soda

1/4 tsp salt

2 cups sugar

2 eggs

1 cup water

1/2 cup buttermilk or sour milk

1 1/2 tsp vanilla

1 1/2 cups coarsely chopped pecans


Preheat oven to 350 degrees.  In heavy saucepan, combine caramels, sweetened condensed milk and 1/2 cup shortening.n style="mso-spacerun: yes">  Over medium heat, cook and stir until melted and smooth.  In medium bowl, combine flour, cocoa, baking soda and salt.  In large bowl, beat sugar and remaining 3/4 cup shortening until fluffy.n style="mso-spacerun: yes">  Beat in eggs.  In small bowl, combine water, buttermilk and vanilla; add alternately with flour mixture, beating well.  Spread half the batter into greased 13x9-inch baking pan.  Bake 15 minutes or until center is set.  Spoon caramel mixture evenly over cake.  Spread remaining batter evenly over caramel.  Sprinkle with nuts.  Bake 40 minutes or until cake springs back when lightly touched.  Loosen from sides of pan while warm.  Cool completely.


Notes:   Melt caramel in microwaveótakes 5 minutes.

            Sour milk—1/2 tsp vinegar to 1/2 cup milk.






2 lbs. ground beef           

1 onion, chopped

3 cans mild Rotel Tomatoes

1 can hot chili beans

1 can red kidney beans

1 can shoepeg corn

1 can mexican-style corn

1 package taco seasoning

1 package ranch style dressing mix

1 cup water


Brown the ground beef with the onions and drain well.  Add all other ingredients into stock pot and cook on low heat 1 to 2 hours, until bean are really tender.


Serve in bowls filled with small corn chips.  Top with sour cream and cheese.





2 sticks margarine                        2 cups sugar               4 eggs

1 teaspoon vanilla                                    2 cups pecans, broken


Have butter at room temperature.  Cream with sugar.  Add eggs and beat.  Add vanilla, blend in flour then stir in nuts.  Spread into greased 9 X 13 pan and bake at 375 degrees for 35 minutes.  DO NOT OVERBAKE.



                    CUCUMBER-JELLO SALAD


2 pkgs lime jello (or one large)      2 Cups boiling water

1 cucumber (good size)                 1 Tbsp vinegar

small onion, cut fine                    1 Cup Miracle Whip


Dissolve jello in boiling waterócool.  Put cucumber through

food processor (or chopper); cut onion fine.  (I use the juice of the cucumber).  Add all to cooled jello.  Chill.



                PERSIMMON COOKIES


1 Cup persimmon pulp                 1 Cup sugar

2/3 Cup vegetable oil                   1 Large egg

2 Cups All-purpose flour              1 tsp baking soda

1 tsp ground cinnamon                 1 Cup raisins

1 Cup chopped pecans (optional)   


Combine pulp, sugar, oil, and egg, stirring until mixture is smooth.  Combine flour, soda, and cinnamon in a large bowl; add persimmon mixture, stirring until blended.  Stir in raisins and nuts.  Drop dough by rounded teaspoonful onto lightly greased baking sheets.  Bake at 375 degrees for 9 minutes.  Makes 5 dozen cookies.



                              VERMICELLE SALAD


8 Oz. Vermicelle - cook 6 minutes in unsalted water, drain.

3 Tablespoons lemon juice

3 Tablespoons Cavenderís Greek Seasoning

Mix together and marinate 4 hours.

4-5 green onions, sliced

1 Large can (4 1/2 oz) chopped black olives

1 Small jar diced pimento

3 Tablespoons mayonnaise

Mix into pasta.


               HOT CRANBERRY BAKE


4 Cups peeled, chopped apples

2 Cups fresh cranberries (or froze1 1/2 Teaspoon fresh lemon juice

1 Cup sugar

1 1/3 Cup quick cook oats-uncooked

1 Cup chopped walnuts/pecans

1/3 Cup brown sugar

1/2 Teaspoon nutmeg and cinnamon


Combine apples and berries in greased 2 quart baking dish.  Sprinkle with lemon juice, top with sugar.  Set aside.  Combine oats, walnuts, sugar, nutmeg and cinnamon, and butter.  Stir until moistened and crumbly.  Sprinkle over fruit.  Bake 1 hour at 325 degrees.





1 Cup butter                             1 tsp. Vanilla

1 1/4 Cup powdered sugar           &nbs1 1/2 Cup flour

1 Cup pecan meal                          9 oz. Milk chocolate, melted


Cream butter, gradually add sugar.  Cream this very well (about 4 minutes).  Add vanilla, add dry ingredients and pecan meal, then add cooled chocolate.  (This dough is very stiff.)  Break off small pieces of dough or form into balls (1 tsp dough).  Bake 275 degrees for 30 minutes.  DO NOT REFRIGERATE THIS DOUGH.





1 Box Yellow Cake Mix        1/2 Butter, softened

1 Egg

Mix together and press into the bottom of a 9X13 greased pan.

Sprinkle 1/2 Cup chocolate chips over bottom layer. (You can add nuts, or a variety of different chips.)



1 Large package cream cheese      3 Eggs

2 tsp vanilla                              1 Box Powdered Sugar

Beat well and pour over crust and chips.  Bake at 350 degrees for about 1 hour.





2 Cups crushed vanilla wafers (about 50 wafers)

6 Tbsp. Butter, melted

1 14-oz. Pkg. Vanilla caramels (about 48 caramels)

1 5-oz. Can evaporated milk

1 Cup chopped pecans, taosted

2 8-oz. Pkg. Cream cheese, softened

1/2 Cup sugar

1 tsp. Vanilla

2 Eggs

1/2 Cup semisweet chocolate pieces, melted and slightly cooled.


     Crust:  Combine crushed vanilla wafers and melted butter.  Press mixture onto bottom and about 2 inches up sides of 9-inch springform pan.  Bake in 350 degree oven for 10 minutes.  Cool and set aside.

     In medium saucepan, combine caramels and evaporated milk.  Cook and stir over low heat, stirring frequently, until smooth.  Pour over prepared crust.  Sprinkle with 1 cup pecans.  Chill in refrigerator while preparing filling.

     Filling:  In medium bowl, beat cream cheese, sugar, and

vanilla with electric mixer on medium speed until combined.  dd eggs, beating on low speed just until combined (do not overbeat); stir in melted chocolate.  Pour over caramel-nut layer in pan.

     Bake in 350 degree oven about 40 minutes or until center appears nearly set when shaken.  Cool cheesecake in pan on wire rack for 15 minutes.  Loosen from side of springform pan; cool completely on wire rack.  Cover and chill in refrigerator for at least 4 hours.  Let cheesecake stand at room temperature for 20 minutes before serving.





1 Can (16 oz.) applesauce            1 Can apricot halves, drained

1 can pear halves, drained            1 can sliced peaches, drained

1 can pitted white cherries, drained 1/4 lb. brown sugar

3/4 stick butter, cut in chunks

Cinnamon                                Nutmeg


Arrange fruit in layers in buttered 3 quart casserole.  Sprinkle each layer with brown sugar, cinnamon and nutmeg.  Dot top with butter.  Bake in 300 degree oven for 30 minutes.  Serves 10 to 12.






 <1 1/4 Cup ( 2 1/2 sticks) butter, softened

1 Egg

1 tsp vanilla

1 1/2 Cups flour

1 tsp baking soda

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp salt

3 Cups quick cooking oatmeal


Heat oven to 375 degrees.  Beat butter and sugars until creamy.  Add egg and vanilla; beat well.  Add comb ined flour, soda, salt and spices, mix well.  Stir in oatmeal, mix well.  Nuts and raisins can also be added at this time.


Drop by rounded teaspoons onto ungreased cookie sheets.


Bake 8-10 minutes for a chewy cookie a minute or two longer for crisper cookies.  Cool 1 minute on cookie sheet; remove to wire rack.  Makes about 4 dozen.



                 CREAM CHEESE PECAN PIE


Mix together:

            6 oz cream cheese 1 egg

            1/4 sugar                    1 tsp vanilla


Pour into 9î deep dish pie shell.


Wisk in separate bowl:

            4 large eggs                    3/4 sugar

            1 Cup light corn syrup     1/2 butter, melted

            1/4 firmly packed light brown sugar

            1 tsp vanilla                   1+ Cup pecans


Pour this mixture over cream cheese mixture.  Bake at 375 degrees for 45 minutes, then at 300 degrees for 15 minutes.






            1 pkg (8 oz) cream cheese  1/3 Cup sugar

            1 tsp. Vanilla                  1 egg

          &nb1 3/4 Cup pecans



            3 eggs                           3/4 sugar

            1 tsp Vanilla                   1 Cup light corn syrup


Preheat oven to 375 degrees.  In medium bowl, with electric mixer at medium, combine cheese layer ingredients.  Pour into 9î pie crust; cover with pecans.  In medium bowl, with electric mixer at medium, combine syrup layer ingredients.  Pour over pecans.  Bake 35-40 minutes until filling is firm.


                SOUR CREAM PECAN PIE


3 Eggs, separated                         1 Cup sugar

                                1/2sour cream

1/4 tsp vanilla                               1/4 salt

1 Cup brown sugar                      1 Cup pecans

1 Baked pie shell


Cook egg yolks, white sugar, sour cream, flour, vanilla, and salt stirring constantly till thick.


Beat egg whites till almost stiff.  Gradually add brown sugar while continuing to beat.  Fold in pecans.


Pour filling in pie shell and spread egg white mixture on top.  Bake for 20 minutes at 350 degrees.




                (Chicken and Wild Rice)


3 Cups cooked chicken                 1 pkg Uncle Benís white

1 Can cream of celery soup               and wild  rice, cooked

1 4 oz jar pimento, chopped             according to directions

1 medium onion, chopped             1 Can French green beans

1 Cup mayonnaise                       1 Can water chestnuts,

salt & pepper to taste                      diced


Mix and pour into 2 1/2 or 3 qt casserole.n style="mso-spacerun: yes">  Top with crushed

Ritz crackers that have been mixed with melted margarine, if

desired.  Bake 30 minutes at 350 degrees.




Put initial starter in refrigerator 3-5 days.  Take out and feed with the following:


            3/4 sugar

            3 Tablespoons instant potatoes

            1 cup warm water


Mix well and add to starter.  Let starter stand out of the refrigerator all day (8-12 hours), very bubbly.  Take out one cup to make bread and return to refrigerator.  Keep in refrigerator 3-5 days and feed again.  If not making bread after feeding starter, throw away one cup.  It may be fed 1-3 times before using for bread.  This is to avoid depleting your starter.



                 FOUR LAYER DESERT


First Layer:  Mix 1 cup plain flour, 1/2 cup pecans, 1 stick butter

or margarine.  Mash in 9 X 13 pan.  Second Layer:  Mix 18 oz

Philadelphia cream cheese, 1 cup Kool Whip, 1 cup powdered

Sugar.  Put on top of first layer.  Third Layer:  l large pkg of

Chocolate (or any flavor you like) instant pudding.  Let thicken and put over second layer.  Fourth Layer:  Put remainder of Kool Whip on top.  Place in refrigerator overnight.





2 Cups boiled chicken, cut in small pieces

1 Cup celery, chopped

2 Tablespoons lemon juice

1/2 teaspoon Accent (I leave it out)

1/2 teaspoon salt

1 Cup mayonnaise

1/2 Cup grated cheddar cheese

1 Cup crushed potato chips


Combine all but cheese and chips.  Toss lightly.  Put in

casserole dish, top with cheese and chips.  Bake at 350

degrees 15 minutes.  (I just mix it all togetheródonít put

cheese and potato chips on top.)





Mix 1 box  yellow cake mix, 1 stick margarine, 1 egg (1 gooey;

2 drier).  This will be the consistency of cookie dough ñ mix

with hands.  Press in bottom of 13 X 9 pan.


Topping: (ingredients at room temperature):  1 large package

Cream cheese, 1 box confectioners sugar and 2 eggs.  Mix

with mixer and spread over above.  Bake at 350 degrees for

40-45 minutes.



                          DIRT CAKE


1 large pkg Oreo cookies               1 8 oz pkg cream cheese

1 cup powdered sugar                   2 2/3 cups milk

2 small pkgs instant vanilla pudding

1 large (12 oz) carton whipped topping


Crumble cookies in blender.  Mix cream cheese and sugar.

Mix cream cheese and sugar.  Mix vanilla pudding with milk

And set aside.  Mix whipped topping into pudding.  Add

Cream cheese mixture.


Layer:  Cookie crumbs,  pudding mixture, cookie crumbs,

            Pudding mixture, cookie crumbs


Decorate with artificial flowers and gummy worms.  Makes

2 pots (16+ servings).





1 gallon tepid water                     1 tsp baking powder

1 tsp Epsom Salts                       1 tsp salt-peter


Fill gallon container wi6th tepid water, then add ingredients.

For safety, always add dry ingredients to the water.






3 Lbs. Squash                             1/2 k butter

2/3 pkg Jimmy Dean Sausage        1 onion

                     1 Cup Cheddar Cheese

Tabasco (to taste)                         2 Eggs


Cook squash & onions until tender.  Drain.  Cook sausage and

drain.  Mix remainder ingredients.  Top with other half of Ritz

cracker package.  Dot with butter, heat in 350 degree oven

about 30-45 minutes.





2/3 c. vegetable oil                      1 whole bay leaf, crushed

                                    6 whole allspice

          2 whole cloves

1/3 c. chopped celery                    2 tsp. salt

1 c. chopped onion          3/4freshly ground black pepper

1/2 c. chopped green pepper 1/2 tsp. cayenne

4 tsp. finely minced garlic             1/4. chili powder

3 Tbsp. finely minced fresh parsley 1/4 tsp. mace

1 1-lb can Italian style whole         1/4. dried basil

     peeled tomatoes, drained          1/2. dried thyme

1 8 oz. can tomato sauce               4 tsp. fresh lemon juice

4 Tbsp. dry red wine                    2 lb. whole fresh shrimp,

                                                     peeled and deveined


In a heavy 6 to 8-quart pot, heat the oil and gradually add the flour, stirring constantly.  Cook over low heat, stirring constantly, until a medium brown roux (the color of rich peanut butter) is formed.  Remove from the heat and add the fresh vegetables and parsley.  Mix well with the roux, then return to low heat and cook, stirring constantly, until the vegetables begin to brown.  Mix in the canned tomatoes and tomato sauce, then add the chives, wine, seasonings, and lemon juice and mix again.


Raise the heat under the pan and bring to a low boil.  Add the water and mix thoroughly.  When the mixture boils up again, reduce the heat and simmer for 45 minutes.  Add the shrimp and allow to come to a low boil again, then cover, reduce the heat slightly, and simmer for 20 minutes.  Remove the pot from the burner and allow to stand, covered, at room temperature for about 10 minutes before serving.  Serve over boiled rice.



                      GOLDEN PUNCH


6 Cups water                              4 Cups sugar

1 Can (46 oz) pineapple juice         1 Can (12 oz) orange juice

1 Can (6 oz) lemonade concentrate         concentrate

                              1 2 liter Sprite


Mix together everything but Sprite.  Freeze.  Remove from

Freezer 1-2 hour before needed, mash, add sprite.


                                                Serves 42 (1/2 cups each)



                       LINDA'S ORANGE/ALMOND BALL


2 8 oz cream cheese, softened         4 T powdered sugar, sifted

1 T grated orange rind                  1 T orange juice

2 T orange liquor or amoretto        1 C sliced toasted almonds


Mix all except almonds.   Roll in almonds forming a ball.

Place in refrigerator until ready to use.






3 8 oz cream cheese, softened    &nb1 1/2 C semisweet mini

1 C sifted powdered sugar               morsels

1 T ground cinnamon             &nb1 1/4 C chopped pecans


Mix all except pecans.  Roll in pecans forming a ball.  Place

In refrigerator until ready to use.  Serve with ginger snaps.




                             CHICKEN ROTEL


6 Cups cooked chicken, cubed    1 7 oz pkg Vermicelli

2 large bell peppers, chopped     2 large onions, chopped

1 10 oz can Rotel tomatoes          3/4 butter

2 Tbs Worcestershire sauce         1 3 oz can mushrooms

2 lbs Velveeta cheese, cubed


Cook & season chicken.  Save 1 1/2 quarts broth.n style="mso-spacerun: yes">  Cook

Vermicelli in broth; drain, but do not rinse.  Save broth

And add to mixture later.  In large skillet, sautÈ pepper

And onions in butter.  Add tomatoes, Worcestershire

Sauce, mushrooms and cheese.  Cook and stir until

Cheese melts.  Add vermicelli and chicken.  Place in

Large casserole and bake at 350 degrees until mixture



NOTE:  Better if prepared a day ahead. Freezes well.




                         HAMBURGER SOUP


2 Medium onions                        1 clove garlic

2 Tbs butter                                3 lbs hamburger

3 Cups beef stock                        1 large can Rotel tomatoes

1 medium can tomato sauce           1 Cup diced potatoes

1 Cup diced carrots                           with skins

1 Cup diced celery                       1 can French green beans

1 Cup dry red wine                      1 Tbsp parsley

                                  salt & pepper to taste


In large pot, sautÈ onions and garlic in butter.  Set aside and

Fry hamburger, drain grease.  Add remaining ingredients, bring

To a boil, then let simmer until vegetables are done.






2 9X12 Cookie sheet pans lined with waxed paper


1 pkg semi-sweet chocolate (mini morsels)

1 pkg milk chocolate morsels

1 pkg white chocolate morsels

5 Cups Sugar

1 Can evaporated milk

3 Sticks butter (use real butter)

2 jars marshmello crËme

2 tsp vanilla

2-3 Cups nuts, chopped


In heavy pot,  mix sugar, evaporated milk, and butter, stirring

constantly (metal spatula).  Bring to boil and let cook for

about 6 minutes.


Add chocolates, beating with electric egg beater until



Add marshmello crËme then vanilla and nuts quickly.


Pour immediately into pans.  When hardened, lift

out of pans and cut into squares.





2 3.4 oz Boxes Instant Vanilla Pudding

8 Oz Cream Cheese


Set cream cheese to soften.  Prepare instant pudding per

Instructions.  Mix in softened cream cheese.  Pour mixture

Over mixed fruit, cover, refrigerate until  ready to serve.





            1/3 Cup  honey

1/3 Cup mayonnaise                    1/3 tsp dry mustard            &n2 1/4 tsp vinegar

4 1/2 Tbsp orange juice


Whisk together yogurt, mayonnaise, honey, orange peel

And mustard in small bowl until blended.  Gradually mix

In orange juice and vinegar.  Gently fold into mixed fruit.



  NUT PASCAGOULA DRESSING (For fruit salads)


1 Tbsp blanched pecans                1/4 salt

1 Tbsp blanched almonds              1/2 catsup

1/4 tsp mustard                              1/4 sugar

1/4 tsp paprika                               1 Tbsp vinegar

5 Tbsp olive oil


Pound nuts into a paste.  Mix seasonings, add vinegar, and

Beat in oil slowly; add gradually to nut mixture.

                         LEMON MERINGUE PIE


                            4 egg yolks, slightly beaten

1 1/2 Cups boiling water                 Grated rind 2 lemons

5 Tbsp cornstarch                        5 Tbsp flour

                       2 tsp butter


Mix cornstarch, flour, salt, and sugar, and add boiling water,

Stirring constantly.  Stir until mixture boils, cover, and cook

20 minutes in double boiler.  Add butter.  Pour over egg yolks.

Return to double boiler and cook 2 minutes.  Cool and add

Rind and juice of lemon.  Fill baked pie shell, spread with

Meringue, and bake until delicately brown.  Makes 9-inch pie.


                                    CUSTARD PIE


4 eggs slightly beaten       1/4 salt

6 Tbsp sugar                   3 cups milk

Few gratings nutmeg


Add sugar, salt, and mil to eggs.  Brush inside of pastry with egg white slightly beaten.  Strain in the mixture and sprinkle with few gratings nutmeg.  Bake 10 minutes in 450 degree oven then reduce heat to 300 degrees and bake until firm when tested with silver knife.  Makes 9-inch pie.





1 egg, beaten                              2 Tbsp sugar

                      1/2 vanilla extract

1/4 tsp almond extract


Combine all ingredients in a 2-cup glass measure, mixing

well.  Microwave at MEDIUM (50%) 4 to 7 minutes or

until thickened, stirring with a wire whisk after 2 minutes

and every minute thereafter.  Stir well; cover and chill.

Serve over pound cake or fruit.  Yield:  1 Cup




1 Cup all-purpose flour                 1 stick butter, softened

1 Cup finely chopped pecans         1 (8 ox) cream cheese

1 Cup powdered sugar                  1 (8 oz) Cool Whip

4 large peaches, peeled & sliced     1 (3 1/2 oz) Jello vanilla

1 1/3 Cups cold milk                            instant pudding mix

1 tsp almond extract                     sliced almonds, toasted


PREHEAT oven to 350 degrees.  Combine flour, butter and

Pecans; press into bottom and up sides of a greased 10î pie

Pan.  Bake for 25 minutes.  Cool completely.

BEAT cream cheese and sugar with a mixer until fluffy.

Fold in 1 cup of Cool Whip; spread over cooled crust.

Arrange peaches on top of Cool Whip.

WHISK together pudding mix, milk and almond extract;

Spread over peaches.  Top with remaining Cool Whip.

Sprinkle with toasted sliced almonds.



1 8 oz bottle French dressing

1 Can whole berry cranberry sauce

1 packet Lipton instant onion soup mix

 6 boneless, skinless chicken breasts


Mix first three ingredients, pour over chicken breasts.

Bake at 350 degrees approximately 1 hour.  Serve over


1 1/4 Cup (2 1/2 sticks) butter, softened