EGGINTHEHOLE: James and Myrtice Pelham1 pat butter or margarineUse 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.EGGSIMPERIAL: George and Hazel SellersMix 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 SCRAMBLEDOMELET: Jeff and Barbara Sheffield6 eggsBrown ground beef. Drain. Add eggs and stir. Add cheese and allow to melt. Serve at once.OATMEAL: Walter and Helen RushtonUse 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.ORANGEGRITS: George and Hazel Sellers2 T. brown sugarBring 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.FRUITPIZZA: Hugh and Billie Mitchell2 T. lemon juicePut 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 Nesbitt1 c. self-rising f lourPour 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.CORNBREADDRESSING: 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.SOUTHERNCORNBREADDRESSING : Bill and Virginia Hays3 c. stock (3 chicken cubes in 3 c. water) 1 tsp. salt1 tsp. sageBeat eggs slightly. Combine all ingredients, and mix well. Bake at same temperature as roasting turkey or 350 for about an hour.HERBSAUCE: Max and Betty PickrenMilkBlend 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.SHRIMPSAUCE: Max and Betty PickrenSalt to tasteCombine all ingredients the day before using. This is enough sauce for 5 pounds raw, boiled shrimp in the shell.CARAMELSAUCE: Max and Betty Pickren1/2 c. white sugarCook until soft ball stage. Add:This is delicious served over homemade custard ice cream.BUTTERSCOTCHDIPFORAPPLES: Shelly and Peggy DavisMix 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 BARBECUESAUCE: Max and Bettv Pickren1 T. soy sauceMix in small boiler. Warm if desired. Is great over baked chicken or pork chop.BUTCH’S BARBECUESAUCE: Butch and Kay Griffin1 tsp. liquid garlicCombine ingredients (in order) in mixer until thoroughly mixed.CHICKENBARBECUESAUCE: Clayton and Nell PowellBring 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.THOUSANDISLANDDRESSING: Max and Betty Pickren1/4 c. barbecue sauce, original flavor 1 tsp. lemon juiceCombine mayonnaise, barbecue sauce, relish and lemon juice. Serve over fresh tossed salad. Makes ¾ cup dressing.FAVORITESALADDRESSING: Mack and Gwen Knight1/2 c. sugar or 3 pkgs. Sweet & Low 1 tsp. salt1 T. grated onionCombine all ingredients and shake well. Keeps in refrigerator for many weeks.HOMEMADEMAYONNAISE: lnman and Lorene Owens2 egg yolks Paprika1 tsp. saltUse 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.BAKEDFRUIT: John and Janice Cory1 (21-oz.) can cherry pie filling 2 (11-oz.) cans mandarin oranges1 (12-oz.) pkg. dried pitted prunesPlace 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.MILLIONDOLLARSALAD: Gene and Nancy Crowe1 can Eagle Brand milk Garnish: Cherries and lettuceServe in bowl lined with lettuce or put into 2 graham cracker crusts.APPLERINGCUCUMBERPICKLES: A. J. and Martha Nobles1 c. lime mixed with 1 gal. waterPeel, 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.SALADDELIGHTPICKLES: A .J. and Martha NoblesSlice 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 CUCUMBERPICKLE: James and Sue ReeseFill 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 cucumbersand put back in same jar.Add the following:8 drops oil of clovesThey are ready to eat when sugar dissolves.CUCUMBERPICKLES: Luther and Martha TaylorPack 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 PEPPERRELISH: Inman and Lorene Owens.6 lg. onionsGrind 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.PEACHPICKLES: Luther and Martha TaylorPeel 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.