Fresh Peach Pie

Who doesn`t like Peaches? I know this recipe calls for fresh ,but canned can be used as well. Fresh Peach Pie Mrs. Donald Garrison 1 unbaked 9-inch pie shell 3 1/2 cups fresh peaches, sliced 1/2 cup brown sugar 2 tablespoon flour 1/8 teaspoon salt 1/4 cup margarine 1 or 2 teaspoon lemon juice Pour sliced peaches into pie shell and set aside. Combine brown sugar, flour, and salt and mix. Melt margarine and add lemon juice. Add to sugar mixture. Pour everything over peaches and bake 30 to 45 minutes at 425 degrees. Foil may be placed around edge of crust so it won`t be too dark before pie finishes baking.

Pea Salad

I know it isn`t really pea sald season her in the ozarks...I generally like pea salad in the spring/summer months. Pea Salad Mrs. James Carnes 1 small can peas, well drained 1/4 cup pound cheese, cubed 1 samll onion, diced 3 hard cooked eggs, chopped 1/2 cup salad dressing 1 teaspoon salt 1/8 teaspoon pepper paprika lettuce leaves Mix together all ingredients except lettuce and paprika. Line salad bowl with lettuce leaves and put mixture in bowl. Sprinkle with paprika.

Blue And Gold Parfaits

Here is a second recipe for your pleasure since I didn`t post yesterday. Blue and Gold Parfaits Mrs. Charles Brown 1 12-oz can ( 1 1/2 cups) unsweetened pineapple juice 1/4 cup sugar 1 Tablespoon butter 1 cup precooked rice 1/8 teaspoon salt 2 egg yolks, beaten 1 teaspoon lemon peel, grated 2 egg whites, stiffly beaten 1/2 cup heavy cream, whipped 1 No. 2 can blueberry pie filling Combine pineapple juice, sugar, rice, salt and butter in heavy saucep[an. Bring to a boil and cook 10 minutes, stirring constantly. Add small amount of hot mixture to beaten egg yolks. Stir in hot mixture. Return to heat for 1 minutes or 2 minutes, stirring constantly. Add lemon peel. Cool. Fold beaten beaten egg whites and whipped cream into cooled rice mixture. Layer rice mixture abd blueberry pie filling into parfait glasses. Chill. Mskes 8 servings..

Iranian None Shirini

Don`t ask how to pronounce it....as I can`t..... Iranian None Shirini Mrs. D. S. Berry 1 cup shortening 1 cup sugar 2 egg yolks 1 teaspoon vanilla 1 teaspoon almond extract 1 teaspoon lemon extract 2 cups flour 1 teaspoon baking powder Cream shortening and sugar together thoroughly. Blend in egg yolks and flavoring. Sift flour and baking powder together. Gradually add dry ingredients, mixing after each addition until well mixed. Measure out level teaspoons of dough. Shape into balls. Place on ungreased baking sheet. Flatten slightly with spoon or fork to give a variety in appearance. Bake 20 to 25 minutes at 300 degrees. These cookies are lemony in flavor.

Savory succotash

What can you say about this?........This recipe is from 1967....I so love the old recipes.....



Savory Succotash
Mrs. Edna Shelton

1  1-pound can green beans, French stlye , drained
1  1-pound can whole kernal corn
1/2 cup mayonnaise
1/2 cup sharp cheddar cheese, shredded
1/2 cup green peppers, chopped
1/2 cup celery, chopped
2 Tablespoons onion, chopped
1 cup soft bread crumbs----( I  used corn flakes  crumbs...something different)
2 Tablespoon butter or margarine

Combine beans, corn, mayonnaise, cheese, pepper, celery and onion in baking dish. Mix crumbs and butter. Sprinkle over top. Bake 30 minutes at 350 degrees.


This could be a main dish as well...I was just thinking!

Snappy Turtle Cookies

Who doesn`t like cookies.

Snappy Turtle Cookies
Mrs. Charles Brown

1 1/2 cups all-purpose flour
1/4 teaspoon soda
1/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup brown sugar, packed
1 egg, and 1 egg yolk
1/4 teaspoon vanilla
1/8 teaspoon maple flavoring
pecan halves
1 egg white

Sift together flour, soda and salt. Cream butter or margarine, brown sugar, egg and egg yolk. Blend in vanilla and maple flavoring. Add dry ingredients, mixing thoroughly. Dough will be soft. chill, if desired. Arrange pecans in groups of three or five to resemble turtle heads and legs. Mold dough into balls. Dip bottoms into egg white and press lightly onto pecans so tips of pecans show. Use a rounded teaspoon of dough for each. Bake 10 to 12 minutes at 350 degrees. Cool and frost generously.

Chocolate frosting

2 squares chocolate or 1/3 cup semisweet chocolate pieces
1/4 cup milk
1 Tablespoon butter or margarine
1 cup confectioners sugar

Combine chocolate, milk and butter or margarine in top of double boiler. Heat until chocolate melts. Blend until smooth. Remove from heat and add confectioners sugar. Beat until smooth and glossy. If to thin, add additional confectioners sugar. Makes 2 1/2 dozen.

eggless, milkless and butterless cake

Ok, when I made this I did cheat and used butter for the shortening, or rather margarine.

Eggless, Milkless and Butterless cake
Mrs. John O. Fife

2 cups brown sugar
2 cups water, hot
2 Tablespoons shortening
1 teaspoon salt
1 1/8 teaspoon cinnamon
dash cloves
1/2 teaspoon allspice
3 cups sifted flour
1 teaspoon baking soda
1 cup raisins
1 cup nutmeats, chopped

Boil sugar and water, shortening, salt, rasisins and spices 5 minutes. When col, add flour and soda dissolved in 1 teaspoon hot water. Bake in 9 x 13x 2-inch cake pan, 45 minutes at 325 degrees. Cake can be served plain or with confectioners sugar icing or whipped cream.