EGG IN THE HOLE:     James and Myr­tice Pelham

1 pat but­ter or margarine

Use glass or cookie cut­ter to cut hole out of a slice of bread. The cut­ter should be large enough to leave only a 1/2 or 1/4 inch strip of bread. But­ter 1 side of the ring of bread and place it but­tered side down in a medium hot skil­let. Put a dab of but­ter in the open hole and as soon as it melts break an egg into the hole. Let it cook until the bread is browned. Turn and cook the other side. (While hold­ing the egg on the spat­ula, drop a dab of but­ter in the skil­let and place egg on it.) Cook until bread is browned and pre­ferred done­ness of the egg is reached. Serve with bacon, ham or sausage.

 

 

EGGS IMPERIAL:      George and Hazel Sellers

Mix together soup and wine and set aside. Saute mush­rooms in but­ter until golden brown. In large 7 x 12-inch Pyrex dish, layer 3/4 of the cream sauce, half of cheese, mush­rooms, and eggs. Add remain­ing sauce. Top with remain­ing mush­rooms, eggs, and cheese. Place mix­ture under broiler until golden brown and bub­bly. lf made ahead and refrig­er­ated, bake in pre­heated 350 oven about 30 to 40 min­utes. Serves 8 to 10.

 

 

JEFF’S SCRAMBLED OMELET:      Jeff and Bar­bara Sheffield

6 eggs

Brown ground beef. Drain. Add eggs and stir. Add cheese and allow to melt. Serve at once.

 

 

OATMEAL:      Wal­ter and Helen Rushton

Use Quaker Quick cook only. Take a medium-sized saucepan. Put 2 cups water and add salt. Let water come to boil and then put 1 cup oat­meal into water and let boil for a minute or 2 and remove from heat; cover and let set a few min­utes. The oat­meal should be stirred with a wooden spoon. The same ingre­di­ents can be used in pro­por­tion to the size of the recipient’s appetite. I rec­om­mend not adding milk, but a lit­tle but­ter and sugar should be used.

 

 

ORANGE GRITS:      George and Hazel Sellers

2 T. brown sugar

Bring water and salt to a boil and add grits. Cook over medium heat for 3 min­utes, stir­ring con­stantly. Remove from heat –add but­ter, orange rind, orange juice, and eggs. Pour mix­ture into a greased 1 1/2 Quart bak­ing dish and sprin­kle with brown sugar. Bake at 350 for 45 min­utes or until knife inserted in cen­ter comes out clean. Top with crum­bled bacon. Serves 6 to 8.

 

 

FRUIT PIZZA:     Hugh and Bil­lie Mitchell

2 T. lemon juice

Put cookie dough in a large greased pizza pan. Bake accord­ing to direc­tions. Cool com­pletely. Mix water, corn­starch, sugar and orange juice, lemon juice. Cook to boil­ing. Cool com­pletely. Mix cream cheese and Cool Whip. Spread on cooled cookie. Arrange fruit: Straw­ber­ries, bananas, pineap­ple, blue­ber­ries, peaches, etc. Spoon cooled sauce over all and chill sev­eral hours.

 

DRESSING:      Jimmy and Faye Nesbitt

1 c. self-rising f lour

Pour into but­tered fry pan and bake as you would corn­bread in oven 357 to 400 approx­i­mately 15 min­utes or until golden brown or knife comes out clean. Cook 2 onions chopped in 1 cup broth until ten­der. Mix corn­bread, onions, 3 eggs, 1 can cream of cel­ery soup, salt and pep­per and desired amount of broth to make dress­ing soft or firm. Bake at 400 until dress­ing is browned.

 

 

CORN BREAD DRESSING:      J. D. and Naomi Adams

(May need to dou­ble recipe.)

350 pre­heated oven. Cook 3/4 hour or until done.

Mix corn­meal, flour, salt, milk, and eggs. Add the remain­ing ingre­di­ents and sea­son well. Bake 3/4 hour or until desired consistency.

 

 

SOUTHERN CORNBREAD DRESSING :      Bill and Vir­ginia Hays

3 c. stock (3 chicken cubes in 3 c. water)                               1 tsp. salt

1 tsp. sage

Beat eggs slightly. Com­bine all ingre­di­ents, and mix well. Bake at same tem­per­a­ture as roast­ing turkey or 350 for about an hour.

 

 

 

HERB SAUCE:      Max and Betty Pickren

Milk

Blend sour cream into soft­ened cheese. Add all other ingre­di­ents, using enough milk to yield a dip­ping con­sis­tency. Blend thor­oughly. May be pre­pared a day ahead of time. Great over raw vegetables.

 

 

SHRIMP SAUCE:      Max and Betty Pickren

Salt to taste

Com­bine all ingre­di­ents the day before using. This is enough sauce for 5 pounds raw, boiled shrimp in the shell.

 

 

CARAMEL SAUCE:      Max and Betty Pickren

1/2 c. white sugar

Cook until soft ball stage. Add:

This is deli­cious served over home­made cus­tard ice cream.

 

 

BUTTERSCOTCH DIP FOR APPLES:      Shelly and Peggy Davis

Mix all of the above in a very heavy boiler until smooth and well blended. This is a good dip for red or green apples.

 

 

BETTY’S BARBECUE SAUCE:      Max and Bettv Pickren

1 T. soy sauce

Mix in small boiler. Warm if desired. Is great over baked chicken or pork chop.

 

 

 

 

 

BUTCH’S BARBECUE SAUCE:      Butch and Kay Griffin

1 tsp. liq­uid garlic

Com­bine ingre­di­ents (in order) in mixer until thor­oughly mixed.

 

 

CHICKEN BARBECUE SAUCE:      Clay­ton and Nell Powell

Bring the above to a boil. Baste on chicken as cook­ing on grill. Can also be used for cook­ing in oven. Sauce can be served when chicken is used. Any extra sauce can be kept in refrigerator.

 

 

THOUSAND ISLAND DRESSING:      Max and Betty Pickren

1/4 c. bar­be­cue sauce, orig­i­nal fla­vor                                 1 tsp. lemon juice

Com­bine may­on­naise, bar­be­cue sauce, rel­ish and lemon juice. Serve over fresh tossed salad. Makes ¾ cup dressing.

 

 

FAVORITE SALAD DRESSING:      Mack and Gwen Knight

1/2 c. sugar or 3 pkgs. Sweet & Low                                     1 tsp. salt

1 T. grated onion

Com­bine all ingre­di­ents and shake well. Keeps in refrig­er­a­tor for many weeks.

 

 

HOMEMADE MAYONNAISE:      lnman and Lorene Owens

2 egg yolks                                                                                      Paprika

1 tsp. salt

Use Mix Mas­ter In small bowl beat very fast the egg yolks and lemon juice. Add Wes­son oil and lemon juice. Add Wes­son oil very slowly. Beat until thick. Add paprika (about 5 shakes from the can) and red pep­per to taste. Last, add boil­ing water. So good on home grown toma­toes espe­cially a sandwich.

 

 

BAKED FRUIT:        John and Jan­ice Cory

1 (21-oz.) can cherry pie fill­ing                                          2 (11-oz.) cans man­darin oranges

1 (12-oz.) pkg. dried pit­ted prunes

Place in large bowl to mix; pour into large casse­role, cover with foil and bake 1 hour in 350 oven. Deli­cious any way you serve it but espe­cially good with ham.

 

 

MILLION DOLLAR SALAD:      Gene and Nancy Crowe

1 can Eagle Brand milk                                                    

Gar­nish: Cher­ries and lettuce

Serve in bowl lined with let­tuce or put into 2 gra­ham cracker crusts.

 

 

APPLE RING CUCUMBER PICKLES:     A. J. and Martha Nobles

1 c. lime mixed with 1 gal. water

Peel, core and slice cucum­bers. Soak in lime water for 24 hours. Drain and wash 3 times. Cover with ice water for 3 hours; then drain and place in a boiler. Mix 1 cup vine­gar and alum With enough water to cover cucum­bers. Sim­mer 2 hours, and drain.  Boil 2 cups vine­gar, 2 cups water, 10 cups sugar, cin­na­mon and red hot candy. Pour over cucum­bers and let stand overnight. Drain cucum­bers, sav­ing juice, and pack in ster­il­ized jars. Bring syrup to a boil and pour over cucum­bers in jars. Seal. For best results use very large almost too ripe cucum­bers. Makes 12 (8-ounce) jars.

 

 

SALAD DELIGHT PICKLES:      A .J. and Martha Nobles

Slice cucum­bers and soak in lime and 1 gal­lon of water for 12 hours. Wash good. Chop pick­les using food proces­sor and soak in alum and 1 gal­lon of water for 12 hours. Wash good. Place cucum­bers, sugar, vine­gar and pick­ling spice that is wrapped in cloth, in pan and boil for 15 min­utes. Pack in jars.

 

 

HATTIE’S CUCUMBER PICKLE:      James and Sue Reese

Fill gal­lon jar with medium-sized cucum­bers. Put 5 table­spoons salt in enough vine­gar to cover cucum­bers. Put lid on jar and leave for 6 weeks. Drain off vine­gar and salt mix­ture. Slice cucumbers

and put back in same jar.

Add the following:

8 drops oil of cloves

They are ready to eat when sugar dissolves.

 

 

CUCUMBER PICKLES:      Luther and Martha Taylor

Pack whole cucum­bers in a 1 gal­lon jar as full as pos­si­ble. Then fill with vine­gar. Add 3 table­spoons salt. Cover and leave for 6  weeks. Then pour off vine­gar solu­tion and slice cucum­bers. Put back in jar and put 5 pounds sugar on top of cucum­bers. Put 2 drops of oil of cin­na­mon and 2 drops of oil of cloves on top of sugar. Pick­les are ready to eat when sugar is dissolved.

 

 

INMAN’S PEPPER RELISH:      Inman and Lorene Owens.

6 lg. onions

Grind pep­pers and onions. Cover with boil­ing water and let stand 5 min­utes. Drain and add vine­gar, sugar and salt. Boil 25 min­utes. Pour in jars and seal. Really good with veg­eta­bles and meats.

 

 

PEACH PICKLES:      Luther and Martha Taylor

Peel peaches and pour sugar over them. Let set 12 hours. Add 2 table­spoons of pick­ling spices and 2 sticks of cin­na­mon. Boil until ten­der. Seal in hot jars.