I love to fix potatoes!
Potatoes Margaret
Elsie Stitt
3 Tablespoon fine bread crumbs
1 pint sour cream
2 Tablespoon chives or onions, finely minced
6 medium potatoes, cooked and sliced
3 hard cooked eggs, sliced
1/4 cup butter
Lightly sprinkle a buttered 12 x 9 x2-inch casserole with 1 Tablespoon breadcrumbs. Combine sour cream, flour, and chives or onions. Place a layer of potatoes on bottom of casserole. Cover with 1/2 egg slices. Dot 1 Tablespoon butter and 1/3 of sour cream mixture. Repeat, ending with 1/3 of potatoes. Top with remaining sour cream mixture and sprinkle with bread crumbs. Dot with remaining butter. Bake 20 to 25 minutes at 350 degrees, or until heated thorough. Serves 6.
Thursday, March 21, 2013
Tuesday, March 19, 2013
Brown sugar Brownies
Here is a different take on Brownies.
Brown Sugar Brownies
Mrs.Sylvia Williams
1 cup dark brown sugar
1/4 cup butter, melted
1 egg, well beaten
1 scant cup flour
1 teaspoon baking powder
1/3 teaspoon salt
1 teaspoon vanilla
3/4 cup nutmeats
Cream sugar, butter and egg. Sift flour, baking powder and salt and add to sugar mixture. Add vanilla and nutmeats. Bake at 350 degrees.
Brown Sugar Brownies
Mrs.Sylvia Williams
1 cup dark brown sugar
1/4 cup butter, melted
1 egg, well beaten
1 scant cup flour
1 teaspoon baking powder
1/3 teaspoon salt
1 teaspoon vanilla
3/4 cup nutmeats
Cream sugar, butter and egg. Sift flour, baking powder and salt and add to sugar mixture. Add vanilla and nutmeats. Bake at 350 degrees.
Ozark pudding
I know I missed yesterday recipe...so i will do 2 today
Ozark Pudding
Mrs. Edwin D. Shutt
1 egg
3/4 cup sugar
2 Tablespoon flour
1 1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup nutmeats, chopped
1/2 cup raw apples, chopped
1 teaspoon vanilla
Beat egg and sugar until well blended. Mix flour, baking powder and salt. Stir into sugar mixture. Add apples, nutmeats and vanilla. Bake in greased pie pam 35 minutes at 350 degrees. serve with whipped cream, or ice cream
Ozark Pudding
Mrs. Edwin D. Shutt
1 egg
3/4 cup sugar
2 Tablespoon flour
1 1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup nutmeats, chopped
1/2 cup raw apples, chopped
1 teaspoon vanilla
Beat egg and sugar until well blended. Mix flour, baking powder and salt. Stir into sugar mixture. Add apples, nutmeats and vanilla. Bake in greased pie pam 35 minutes at 350 degrees. serve with whipped cream, or ice cream
Friday, March 15, 2013
Spoon Cornbread
Spoon Cornbread
Mrs. Lelia M. Callaway
1 pint milk, heated
1/2 cup white cornmeal
1/2 teaspoon salt
1/2 cup butter
4 eggs, separated
Heat milk to boiling point. Stir in cornmeal and salt. Boil 5 minutes, stirring constantly. Remove from heat and beat in butter and eggg yolks. Let mixture cool, then fold in stiffly beaten egg whites. Pour into buttered baking dish and bake 20 minutes. Serve at once. Serves 6.
Mrs. Lelia M. Callaway
1 pint milk, heated
1/2 cup white cornmeal
1/2 teaspoon salt
1/2 cup butter
4 eggs, separated
Heat milk to boiling point. Stir in cornmeal and salt. Boil 5 minutes, stirring constantly. Remove from heat and beat in butter and eggg yolks. Let mixture cool, then fold in stiffly beaten egg whites. Pour into buttered baking dish and bake 20 minutes. Serve at once. Serves 6.
Thursday, March 14, 2013
The Greatest salad
Ok, I really don`t know if this is the greatest salad ever, but the is the recipe name.
The Greatest Salad
Mrs. Esther V. Meeks
1 1-pound can chunk pineapple, well drained
juice from canned pineapple
1 pound miniature marshmallows
1 pound American cheese, cubed
1 Tablespoon flour
1/4 cup sugar
few drops of lemon juice
dash of salt
Add water to pineapple juice to make 1 cup.Add flour, sugar and lemon juice and salt. Cook until thickened. Cool. Combine pineapple and marshmallows. Just before serving , add cheese. Do not chill again.
The Greatest Salad
Mrs. Esther V. Meeks
1 1-pound can chunk pineapple, well drained
juice from canned pineapple
1 pound miniature marshmallows
1 pound American cheese, cubed
1 Tablespoon flour
1/4 cup sugar
few drops of lemon juice
dash of salt
Add water to pineapple juice to make 1 cup.Add flour, sugar and lemon juice and salt. Cook until thickened. Cool. Combine pineapple and marshmallows. Just before serving , add cheese. Do not chill again.
Tuesday, March 12, 2013
Frozen Chocolate Cream
Who doesn`t like chocolate?
Frozen Chocolate Cream
Elsie Stitt
1 tablespoon ( 1 envelope) unflavored gelatin
1/4 cup milk
1 1/2 cup milk
1/2 cup sugar
1/8 teaspoon salt
1 1/2 squares ( 1 1/2-oz) unsweetened chocolate
1 egg yolk, beaten
1 egg white
1 cup whipped cream, whipped
12 marshmallows, cut up
1/2 cup nutmeats, chopped
whipped cream
Sprinkle gelatin over 1/4 cup milk to soften. Combine 1 1/2 cups milk, sugar, salt and chocolate. Heat, stirring constantly, until chocolate melts. Blend a little hot mixture into egg yolk. Return all to saucepan. Cook 1 minutes. Do not boil. Add gelatin and stir until dissolved. Chill until partially set. Beat egg white until peaks form. Fold egg white , 1 cup whipping cream, whippped, marshmallows and walnuts into gelatin mixture. Divide into 10 5-oz paper lines cups. Freeze until firm. To serve, tear off paper cups and place on chilled serving plates. Top with additional whipped cream. Extra cups may be wrapped and stored for future use.
Frozen Chocolate Cream
Elsie Stitt
1 tablespoon ( 1 envelope) unflavored gelatin
1/4 cup milk
1 1/2 cup milk
1/2 cup sugar
1/8 teaspoon salt
1 1/2 squares ( 1 1/2-oz) unsweetened chocolate
1 egg yolk, beaten
1 egg white
1 cup whipped cream, whipped
12 marshmallows, cut up
1/2 cup nutmeats, chopped
whipped cream
Sprinkle gelatin over 1/4 cup milk to soften. Combine 1 1/2 cups milk, sugar, salt and chocolate. Heat, stirring constantly, until chocolate melts. Blend a little hot mixture into egg yolk. Return all to saucepan. Cook 1 minutes. Do not boil. Add gelatin and stir until dissolved. Chill until partially set. Beat egg white until peaks form. Fold egg white , 1 cup whipping cream, whippped, marshmallows and walnuts into gelatin mixture. Divide into 10 5-oz paper lines cups. Freeze until firm. To serve, tear off paper cups and place on chilled serving plates. Top with additional whipped cream. Extra cups may be wrapped and stored for future use.
Monday, March 11, 2013
Peanut Brownie Drops
mmmm dessert!!!!!
Peanut Brownie Drops
Mrs. Charles Spalding
1/2 cup butter or margarine
3 squares unsweetened chocolate
1 1/2 cup sugar
3 eggs
1 1/2 cups all-purpose flour
1 1/2 cups peanuts
Melt butter or margarine and chocolate over low heat, stirring constantly. Remove from heat and stir in sugar. Add unbeaten eggs, one at a time, beating well after each addition. Blend in flour and add peanuts. Chill dough at least 2 hours. drop by rounded teaspoonfuls onto greased baking sheets. Bake 12 to 16 minutes at 350 degrees. Cookies should be spring bacvk when touched lightly. Makes 4 dozen.
Peanut Brownie Drops
Mrs. Charles Spalding
1/2 cup butter or margarine
3 squares unsweetened chocolate
1 1/2 cup sugar
3 eggs
1 1/2 cups all-purpose flour
1 1/2 cups peanuts
Melt butter or margarine and chocolate over low heat, stirring constantly. Remove from heat and stir in sugar. Add unbeaten eggs, one at a time, beating well after each addition. Blend in flour and add peanuts. Chill dough at least 2 hours. drop by rounded teaspoonfuls onto greased baking sheets. Bake 12 to 16 minutes at 350 degrees. Cookies should be spring bacvk when touched lightly. Makes 4 dozen.
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