ࡱ>  )` kUbjbj C6{{,M>r.4j8J"KKKKaTGh,%''''''$hxKqKKqqKKK`vvvqdKK%vq%vv!K8 sPqh kqTŌdv0ی: u ,p <skdlvmnfskskskKKvdskskskqqqqVDzV  WORDEN FAMILY COOKBOOK INTRODUCTION AND DEDICATION This is a collection of recipes from Wordens all over the country. Their name may not be Worden, but they are family all the same. This book is dedicated to all the family members who submitted their recipes and to the ancestors, from whom some of the recipes came. We pass these on to the future generations and hope they enjoy them as much as the past and present have enjoyed them. TODAY IS GODS GIFT TO ME. WHAT I DO WITH IT IS MY GIFT TO GOD. Copied TABLE OF CONTENTS  TOC \o "1-2" \h \z \u  HYPERLINK \l "_Toc461149321" INTRODUCTION AND DEDICATION  PAGEREF _Toc461149321 \h 1  HYPERLINK \l "_Toc461149322" TABLE OF CONTENTS  PAGEREF _Toc461149322 \h 2  HYPERLINK \l "_Toc461149323" BREAKFAST DISHES  PAGEREF _Toc461149323 \h 5  HYPERLINK \l "_Toc461149324" Jackie and Jos Pancakes and Waffles  PAGEREF _Toc461149324 \h 5  HYPERLINK \l "_Toc461149325" Garlic Cheese Grits  PAGEREF _Toc461149325 \h 5  HYPERLINK \l "_Toc461149326" DIPS  PAGEREF _Toc461149326 \h 6  HYPERLINK \l "_Toc461149327" Garden Veggie Spread  PAGEREF _Toc461149327 \h 6  HYPERLINK \l "_Toc461149328" The Greatest Queso That Ever Lived  PAGEREF _Toc461149328 \h 6  HYPERLINK \l "_Toc461149329" Party Ball Dip  PAGEREF _Toc461149329 \h 6  HYPERLINK \l "_Toc461149330" Chicken Ball  PAGEREF _Toc461149330 \h 6  HYPERLINK \l "_Toc461149331" To Die For Queso  PAGEREF _Toc461149331 \h 7  HYPERLINK \l "_Toc461149332" BREADS  PAGEREF _Toc461149332 \h 8  HYPERLINK \l "_Toc461149333" Cornbread  PAGEREF _Toc461149333 \h 8  HYPERLINK \l "_Toc461149334" Banana Nut Bread  PAGEREF _Toc461149334 \h 8  HYPERLINK \l "_Toc461149335" All-Bran Muffins  PAGEREF _Toc461149335 \h 8  HYPERLINK \l "_Toc461149336" Hush Puppies  PAGEREF _Toc461149336 \h 8  HYPERLINK \l "_Toc461149337" Raisin Bran Muffins  PAGEREF _Toc461149337 \h 9  HYPERLINK \l "_Toc461149338" Eggnog Bread  PAGEREF _Toc461149338 \h 9  HYPERLINK \l "_Toc461149339" Pull Apart Rolls  PAGEREF _Toc461149339 \h 9  HYPERLINK \l "_Toc461149340" DRINKS  PAGEREF _Toc461149340 \h 10  HYPERLINK \l "_Toc461149341" Lisa's Party Punch  PAGEREF _Toc461149341 \h 10  HYPERLINK \l "_Toc461149342" Homemade Cocoa  PAGEREF _Toc461149342 \h 10  HYPERLINK \l "_Toc461149343" SOUPS  PAGEREF _Toc461149343 \h 11  HYPERLINK \l "_Toc461149344" Vegetable Soup  PAGEREF _Toc461149344 \h 11  HYPERLINK \l "_Toc461149345" Famous-Barrs French Onion Soup  PAGEREF _Toc461149345 \h 11  HYPERLINK \l "_Toc461149346" SALADS  PAGEREF _Toc461149346 \h 12  HYPERLINK \l "_Toc461149347" Grandmothers Cranberry Salad  PAGEREF _Toc461149347 \h 12  HYPERLINK \l "_Toc461149348" Lime Jello Supreme  PAGEREF _Toc461149348 \h 12  HYPERLINK \l "_Toc461149349" GRAVIES  PAGEREF _Toc461149349 \h 13  HYPERLINK \l "_Toc461149350" Chicken Gravy  PAGEREF _Toc461149350 \h 13  HYPERLINK \l "_Toc461149351" Giblet Gravy  PAGEREF _Toc461149351 \h 13  HYPERLINK \l "_Toc461149352" SAUCES  PAGEREF _Toc461149352 \h 14  HYPERLINK \l "_Toc461149353" Barbeque Sauce  PAGEREF _Toc461149353 \h 14  HYPERLINK \l "_Toc461149354" Spagetti Sauce  PAGEREF _Toc461149354 \h 14  HYPERLINK \l "_Toc461149355" Pizza Sauce  PAGEREF _Toc461149355 \h 14  HYPERLINK \l "_Toc461149356" MEATS  PAGEREF _Toc461149356 \h 15  HYPERLINK \l "_Toc461149357" Fried Chicken with Chicken Gravy  PAGEREF _Toc461149357 \h 15  HYPERLINK \l "_Toc461149358" Lora Hortons Spanish Rice Balls  PAGEREF _Toc461149358 \h 15  HYPERLINK \l "_Toc461149359" Mexican Chicken  PAGEREF _Toc461149359 \h 15  HYPERLINK \l "_Toc461149360" To Die For Chili  PAGEREF _Toc461149360 \h 16  HYPERLINK \l "_Toc461149361" Beef Stroganoff  PAGEREF _Toc461149361 \h 16  HYPERLINK \l "_Toc461149362" Pecan Chicken (With Banana Salsa)  PAGEREF _Toc461149362 \h 17  HYPERLINK \l "_Toc461149363" Swedish Meatballs  PAGEREF _Toc461149363 \h 18  HYPERLINK \l "_Toc461149364" MAIN COURSE DISHES  PAGEREF _Toc461149364 \h 19  HYPERLINK \l "_Toc461149365" Kevins Lasagna  PAGEREF _Toc461149365 \h 19  HYPERLINK \l "_Toc461149366" Lisa's Easy Lasagna  PAGEREF _Toc461149366 \h 19  HYPERLINK \l "_Toc461149367" Chicken Rigatoni  PAGEREF _Toc461149367 \h 20  HYPERLINK \l "_Toc461149368" Spaghetti  PAGEREF _Toc461149368 \h 20  HYPERLINK \l "_Toc461149369" Crock-Pot Meatloaf  PAGEREF _Toc461149369 \h 20  HYPERLINK \l "_Toc461149370" Desperation  PAGEREF _Toc461149370 \h 21  HYPERLINK \l "_Toc461149371" Un-stuffed Peppers  PAGEREF _Toc461149371 \h 21  HYPERLINK \l "_Toc461149372" Jackies Crock-pot of Chili Con Carne  PAGEREF _Toc461149372 \h 21  HYPERLINK \l "_Toc461149373" CASSEROLES  PAGEREF _Toc461149373 \h 22  HYPERLINK \l "_Toc461149374" Kevins Mexican Casserole  PAGEREF _Toc461149374 \h 22  HYPERLINK \l "_Toc461149375" Chicken And Rice  PAGEREF _Toc461149375 \h 22  HYPERLINK \l "_Toc461149376" Straw Hat Casserole  PAGEREF _Toc461149376 \h 22  HYPERLINK \l "_Toc461149377" Green Bean Casserole  PAGEREF _Toc461149377 \h 23  HYPERLINK \l "_Toc461149378" Corn Casserole  PAGEREF _Toc461149378 \h 23  HYPERLINK \l "_Toc461149379" Hamburger Bean Casserole  PAGEREF _Toc461149379 \h 23  HYPERLINK \l "_Toc461149380" SIDE DISHES  PAGEREF _Toc461149380 \h 24  HYPERLINK \l "_Toc461149381" Spicy Corn  PAGEREF _Toc461149381 \h 24  HYPERLINK \l "_Toc461149382" Harvest Stuffing  PAGEREF _Toc461149382 \h 24  HYPERLINK \l "_Toc461149383" Barbeque Baked Beans  PAGEREF _Toc461149383 \h 24  HYPERLINK \l "_Toc461149384" CAKES  PAGEREF _Toc461149384 \h 25  HYPERLINK \l "_Toc461149385" Oatmeal Cake  PAGEREF _Toc461149385 \h 25  HYPERLINK \l "_Toc461149386" Grandmothers Applesauce Cake  PAGEREF _Toc461149386 \h 25  HYPERLINK \l "_Toc461149387" Chocolate Caramel Cake  PAGEREF _Toc461149387 \h 26  HYPERLINK \l "_Toc461149388" Chocolate Mayonnaise Cake  PAGEREF _Toc461149388 \h 26  HYPERLINK \l "_Toc461149389" Kevins Carrot Cake  PAGEREF _Toc461149389 \h 26  HYPERLINK \l "_Toc461149390" Pound Cake  PAGEREF _Toc461149390 \h 27  HYPERLINK \l "_Toc461149391" Pink And White Angel Food Cake  PAGEREF _Toc461149391 \h 27  HYPERLINK \l "_Toc461149392" No Sift Dump Loaf Cake  PAGEREF _Toc461149392 \h 28  HYPERLINK \l "_Toc461149393" Fudge Squares  PAGEREF _Toc461149393 \h 28  HYPERLINK \l "_Toc461149394" Mississippi Mud Cake  PAGEREF _Toc461149394 \h 28  HYPERLINK \l "_Toc461149395" PIES  PAGEREF _Toc461149395 \h 29  HYPERLINK \l "_Toc461149396" Sour Cream Raisin Pie  PAGEREF _Toc461149396 \h 29  HYPERLINK \l "_Toc461149397" Sweet Potato Pie  PAGEREF _Toc461149397 \h 29  HYPERLINK \l "_Toc461149398" Chocolate Fudge Pie  PAGEREF _Toc461149398 \h 29  HYPERLINK \l "_Toc461149399" Cream Pie  PAGEREF _Toc461149399 \h 30  HYPERLINK \l "_Toc461149400" Pecan Pie  PAGEREF _Toc461149400 \h 30  HYPERLINK \l "_Toc461149401" Creamy Pecan Pie  PAGEREF _Toc461149401 \h 30  HYPERLINK \l "_Toc461149402" Pumpkin Pie without Eggs  PAGEREF _Toc461149402 \h 31  HYPERLINK \l "_Toc461149403" Custard Pie  PAGEREF _Toc461149403 \h 31  HYPERLINK \l "_Toc461149404" Apple Crumb Pie  PAGEREF _Toc461149404 \h 31  HYPERLINK \l "_Toc461149405" CHEESECAKES  PAGEREF _Toc461149405 \h 32  HYPERLINK \l "_Toc461149406" Lisa's Butter Rum Cheesecake  PAGEREF _Toc461149406 \h 32  HYPERLINK \l "_Toc461149407" Easy Cheesy Cheesecake  PAGEREF _Toc461149407 \h 32  HYPERLINK \l "_Toc461149408" Lisa's Cinnamon Caramel Crunch Cheesecake  PAGEREF _Toc461149408 \h 33  HYPERLINK \l "_Toc461149409" Lisa's Cherry Cheesecake  PAGEREF _Toc461149409 \h 34  HYPERLINK \l "_Toc461149410" Lisa's Jamaican Banana Cheesecake  PAGEREF _Toc461149410 \h 35  HYPERLINK \l "_Toc461149411" COOKIES  PAGEREF _Toc461149411 \h 36  HYPERLINK \l "_Toc461149412" Forgotten Cookies  PAGEREF _Toc461149412 \h 36  HYPERLINK \l "_Toc461149413" Uncle's Fudge Delight Cookies  PAGEREF _Toc461149413 \h 36  HYPERLINK \l "_Toc461149414" No Flour, Peanut Butter Cookies  PAGEREF _Toc461149414 \h 36  HYPERLINK \l "_Toc461149415" No Bake Cookies  PAGEREF _Toc461149415 \h 37  HYPERLINK \l "_Toc461149416" Trilbys  PAGEREF _Toc461149416 \h 37  HYPERLINK \l "_Toc461149417" Oatmeal Cookies  PAGEREF _Toc461149417 \h 37  HYPERLINK \l "_Toc461149418" Single Serving Deep Dish Chocolate Chip Cookie  PAGEREF _Toc461149418 \h 38  HYPERLINK \l "_Toc461149419" CANDIES  PAGEREF _Toc461149419 \h 39  HYPERLINK \l "_Toc461149420" Peanut Patties  PAGEREF _Toc461149420 \h 39  HYPERLINK \l "_Toc461149421" Microwave Peanut Brittle  PAGEREF _Toc461149421 \h 39  HYPERLINK \l "_Toc461149422" Divinity  PAGEREF _Toc461149422 \h 39  HYPERLINK \l "_Toc461149423" Microwave Fudge  PAGEREF _Toc461149423 \h 40  HYPERLINK \l "_Toc461149424" Microwave Pralines  PAGEREF _Toc461149424 \h 40  HYPERLINK \l "_Toc461149425" OTHER DESERTS  PAGEREF _Toc461149425 \h 41  HYPERLINK \l "_Toc461149426" Hot Fudge Sauce  PAGEREF _Toc461149426 \h 41  HYPERLINK \l "_Toc461149427" Gingerbread  PAGEREF _Toc461149427 \h 41  HYPERLINK \l "_Toc461149428" Jos Apple Dumplings  PAGEREF _Toc461149428 \h 41  HYPERLINK \l "_Toc461149429" Applesauce Spice Squares  PAGEREF _Toc461149429 \h 42  HYPERLINK \l "_Toc461149430" Berry Cobbler  PAGEREF _Toc461149430 \h 42  HYPERLINK \l "_Toc461149431" People Puppy Chow  PAGEREF _Toc461149431 \h 42  HYPERLINK \l "_Toc461149432" 'Guilty Pleasures' Brownies!  PAGEREF _Toc461149432 \h 43  HYPERLINK \l "_Toc461149433" SNACKS AND OTHERS  PAGEREF _Toc461149433 \h 44  HYPERLINK \l "_Toc461149434" Microwave Carmel Corn  PAGEREF _Toc461149434 \h 44  HYPERLINK \l "_Toc461149435" Red Cinnamon Pickles  PAGEREF _Toc461149435 \h 44  HYPERLINK \l "_Toc461149436" Wigglers  PAGEREF _Toc461149436 \h 44  HYPERLINK \l "_Toc461149437" ODDS AND ENDS  PAGEREF _Toc461149437 \h 45  HYPERLINK \l "_Toc461149438" Make Sweetened Condensed Milk #1  PAGEREF _Toc461149438 \h 45  HYPERLINK \l "_Toc461149439" Make Sweetened Condensed Milk #2  PAGEREF _Toc461149439 \h 45  HYPERLINK \l "_Toc461149440" Make Self-Rising Flour  PAGEREF _Toc461149440 \h 45  HYPERLINK \l "_Toc461149441" Scripture Christmas cake  PAGEREF _Toc461149441 \h 46  HYPERLINK \l "_Toc461149442" HINTS  PAGEREF _Toc461149442 \h 47  HYPERLINK \l "_Toc461149443" How to Measure  PAGEREF _Toc461149443 \h 47  HYPERLINK \l "_Toc461149444" A Few New Things That Might Help You  PAGEREF _Toc461149444 \h 48  HYPERLINK \l "_Toc461149445" WEIGHTS AND MEASURES  PAGEREF _Toc461149445 \h 49  HYPERLINK \l "_Toc461149446" KITCHEN CONVERSIONS  PAGEREF _Toc461149446 \h 50  HYPERLINK \l "_Toc461149447" CONTRIBUTERS  PAGEREF _Toc461149447 \h 51  BREAKFAST DISHES Jackie and Jos Pancakes and Waffles Used for almost 60 years Dry Ingredients sift together 2 cups flour 4 tsp baking powder 1 tsp salt Wet Ingredients 2 eggs (separated) 2 cups milk 1 cube melted butter 1. Put egg yolks and milk in medium bowl and mix 2. Beat egg whites until peaks form 3. Slowly mix flour mixture into milk mixture with mixer on medium. 4. Very slowly add melted butter into mixture with mixer 5. Fold in the egg whites leaving some peaks showing with a large spoon. Spoon the batter into the middle of hot waffle iron allowing for spreading. Spoon pancakes on griddle that a splash of water bubbles and dances. Do not turn pancake until top bubbles pop. Jackie Dinsen by Jo Martin Garlic Cheese Grits 4 cups water 1 tsp salt 1 cup grits 1 stick margarine 1 roll garlic cheese 2 eggs 1 cup milk (when added to eggs) Slowly add grits to boiling salted water, Cook 3 minutes stirring constantly, Remove from heat, add oleo and cheese. Put eggs in a cup, beat, add enough milk to make one cup, beat well, add to grits and mix well. Pour into greased casserole; bake 1 hour at 300 degrees uncovered. Darline Worden DIPS Garden Veggie Spread Sarah Leavell makes this great dip. Its a good way to eat your veggies and enjoy them too! 8 oz cream cheese cup chopped green pepper 2 celery stalks, chopped 6 radishes, chopped 4 tsp chopped onion 1 tsp dill weed tsp garlic salt Chop all the vegetables finely, mix with softened cream cheese, serve on crackers. Sarah Leavell The Greatest Queso That Ever Lived 1 block (32 Oz. Block) Velveeta Cheese 1 package (8 Oz. Package) Cream Cheese 1 can (10 Oz. Can) Rotel 1 can (10.75 Oz. Can) Cream Of Mushroom Soup 1 pound Ground Beef OR Sausage (or A Combination Of Both) Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed. Gerry Worden Party Ball Dip 24 oz cream cheese 1 packet green onion dip mix cup thin sliced dried beef With cream cheese at room temperature mix ingredients thoroughly and form into a ball. Cover with plastic wrap and refrigerate. Spread on crackers to serve. Gerry Worden Chicken Ball 1 can chicken, drained 8 oz cream cheese, softened 1 pkg Hidden Valley Ranch Dressing Mix Mix all ingredients together thoroughly and put in refrigerator. Best if made a couple of days in advance. Serve with crackers. Gerry Worden To Die For Queso lb of ground beef 2 lbs of Velveeta 1 lb of cheddar cheese 2 Tbsp of chili powder seasoning cup of extra mild picante sauce Cut the cheese (both kinds) into small cubes about inch. Place them in a crock pot on high. When the cheese is completely melted, reduce the temperature setting to medium. Brown the ground beef and drain it thoroughly. Stir the ground beef, chili powder and picante sauce into the melted cheese. Allow it to continue heating for another 30 minutes stirring occasionally. Reduce the temperature setting to low. It is ready to serve with tortilla chips or poured over other foods. Gerry Worden BREADS Cornbread 1 cup cornmeal cup flour 4 tsp baking powder 1 cup milk 1 egg (beaten) cup oil Mix dry ingredients together. Add milk, egg and oil to the dry ingredients and stir only enough to mix. Fill greased baking pan, or muffin tin, half full. Bake 425 degrees about 25 minutes or until light brown. Darline Worden Banana Nut Bread cup brown sugar cup sugar cup butter/oleo 1 tsp vanilla 2 large eggs 3 large ripe bananas, mashed 2 cups flour 1 tsp baking soda 1/8 tsp salt to cups chopped nuts (choice) Cream sugar, brown sugar, and butter/oleo together, and then add vanilla and eggs. Mix well. Stir in bananas. Add flour, salt, and soda. Mix well. Stir in chopped nuts. Grease a loaf pan, bake in a preheated oven at 350 degrees until done, when knife inserted in center comes out clean. Cool on wire rack. Gerry Worden All-Bran Muffins 1 cup Kelloggs All-Bran Cereal 1 cup milk cup soft shortening (or oil) 1 tsp salt 1 egg cup sugar 1 tsp baking powder Measure milk and All-Bran into a mixing bowl; mix well, let stand about two minutes or until most of the moisture is absorbed. Add egg and shortening; beat well. Mix dry ingredients together and add to the bran mixture, stirring only until combined. Fill greased muffin cups 3/4 full. Bake 400 degrees about 25 minutes or until muffins are lightly browned. Makes 1 dozen. Darline Worden Hush Puppies 2 cups self rising cornmeal 3 Tbsp self rising flour 1 Tbsp fine chopped onion 1 cup milk 1 egg Mix dry ingredients in a bowl and slowly blend in the milk and egg. If you beat the egg first you will get better results. Drop a Tbsp full of batter into hot grease and fry until golden brown. Gerry Worden Raisin Bran Muffins 3 cups Raisin Bran 1 egg (beaten) cup vegetable oil 1 cups regular flour 1 cups milk 3 tsp baking powder tsp salt cup sugar 1. Stir together flour, baking powder, salt and sugar. Set aside. 2. Measure Raisin Bran and milk into mixing bowl. Stir to combine. Let stand 2 or 3 minutes until cereal is softened. Add eggs and shortening and beat well. 3. Add dry ingredients to cereal mixture, stirring only until combined. Portion the batter into a 12 cup greased muffin pan. 4. Bake at 400 degrees about 25 minutes or until muffins are golden brown. Darline Worden Eggnog Bread 2 eggs 1 cup sugar 1 cup dairy eggnog cup butter, melted tsp. nutmeg 2 tsp. rum extract 1 tsp. vanilla 2 cups flour 2 tsp baking powder Preheat oven to 350 degrees. Grease bottom of bread pan. Beat eggs; add sugar, eggnog, butter, rum and vanilla. Blend well; add flour, baking powder and nutmeg. Stir until just moistened. Pour into greased pan. Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean, cool 10 minutes. Remove from pan. Cool bread completely before slicing. Gerry Worden Pull Apart Rolls 1 cup chopped pecans cup light brown sugar 1 tsp ground cinnamon 1 stick margarine cup Mrs. Butterworth syrup 2 cans biscuits (10 small) Insert paper baking cups into muffin pan. Cut the stick of margarine into 12 equal pieces and put one into each cup. Mix brown sugar and cinnamon then put 2 tsp of mix into each cup. Put this into the oven at 400 degrees until the butter is melted. Add 1 tsp of syrup to each cup and then divide the pecans evenly. Cut the biscuits into 6 pieces each and spread them out through the cups. If you roll the pieces of biscuit through the liquid, the mixture will spread through the roll better. Bake at 400 degrees for 10 to 12 minutes, until the tops start to turn brown. Allow to cool for about 5 minutes before eating. These can be eaten as is or you can use the canned frostings to add the topping of your choice. Gerry Worden DRINKS Lisa's Party Punch I came up with this punch recipe for our 10th Anniversary party because there were so many people with allergies and such. It turned out to be quite delicious and I received many compliments on it. 2 qt white grape juice 12 oz 100% Cherry Juice 12 oz Water 2 liter pale dry ginger ale Keep everything cold until ready to serve. You can mix everything but the Ginger Ale ahead of time, but you'll want to wait until the last minute to add the Ginger Ale so it will keep all its fizz. Enjoy! Lisa Jewell Homemade Cocoa to cups of Cocoa 1 cup cold water 1/8 tsp salt 2 Tbsp sugar 3 cups milk tsp vanilla extract (optional) tsp of cinnamon (optional) Cook cocoa and water over low heat, stirring until mixture is smooth. Boil one minute. Add salt, sugar and milk, stirring until well mixed and cook over low heat until mixture is foamy. Beat with an egg beater to prevent scum from forming. Serve with whipped cream or marshmallows if desired. Yield: 6 servings (using 8 oz cups). To vary the flavor, add teaspoon vanilla extract and teaspoon of cinnamon just before beating. Gerry Worden SOUPS Vegetable Soup 1 lb ground beef 3 qt water Place the beef in a large pot; break the beef into very small pieces. Simmer for 30 minutes, and then add: 1 pkg. frozen mixed vegetables 3 or 4 diced raw potatoes 3 diced carrots cup rice 1 medium onion small piece of cabbage, chopped salt (to taste) pepper (to taste) 1 or 2 cups tomato juice Add more water if needed, and cook about 45 minutes. Darline Worden Famous-Barrs French Onion Soup This recipe was published in the Globe-Democrat Sunday Magazine in St. Louis, IL on March 27, 1977. 3 lbs peeled onions (5 lb peeled = 3 lbs) 4 oz butter or margarine 1 tsp fresh ground pepper 2 Tbsp paprika 1 bay leaf cup all-purpose flour 3 qts canned beef bouillon/broth 1 cup white wine (optional) 2 tsp salt Slice onions 1/8 inch thick. Melt butter, and then place onions in the butter and saut slowly for 1 hours in large stockpot. Add all other ingredients, except bouillon/broth and saut over low heat for 10 minutes. Add bouillon/broth and simmer two hours. Adjust color to rich brown with caramel coloring or kitchen bouquet, Season with salt to taste. Put in fridge overnight. Makes 2 quarts soup. To heat soup for serving; fill fireproof casserole or individual fireproof bowls with 8 oz soup. Top with three 1 inch slices of French bread and top with 1 oz Swiss cheese. Place under broiler until brown, about 5 minutes. Gerry Worden SALADS Grandmothers Cranberry Salad 3 cups frozen cranberries ground fine 3 cups sugar 2 small boxes strawberry or raspberry gelatin 2 cups boiling water 1 1/3 cups cold water 2 cups apples ground coarsely (do not peel) 1 cup chopped nuts. (Freezing prevents the cranberries from juicing when grinding.) Mix the cranberries and sugar and let stand 3 hours (or more) to dissolve the sugar. Dissolve the gelatin in the boiling water, and then add the cold water. Let the gelatin partially set so the mix will not settle. Mix all together, then add the nuts and refrigerate over night. Lora Horton by Darline Worden Lime Jell-O Supreme 1 small box of lime gelatin 1 cups hot water Pour the lime gelatin into 1 cups of hot water. Pour it into a mold and chill until firm. 1 small box of lemon gelatin 1 cups hot water 3 oz. Philadelphia Cream Cheese 1 cup mayonnaise or salad dressing 1 cup diced celery 1 cup crushed pineapple 1 cup nuts Dissolve the lemon gelatin in 1 cup of hot water. Add the cream cheese, and mayonnaise, beat well. Cool and add the celery, pineapple and nuts. Pour on top of Lime Gelatin and chill until well set. (Overnight) Un-mold it when you are ready to serve. Darline Worden GRAVIES Chicken Gravy Flour (as needed) 2 cups milk After removing the chicken from the skillet stir in some flower to make a medium paste, not too thin or too thick. Stir until brown; add 2 cups of milk stirring continually. If the gravy gets too thick add more milk a little at a time. Allow it to boil until it is the right consistency to put over boiled or mashed potatoes. Darline Worden Giblet Gravy 2 cups chicken broth 1 tsp salt 1 medium onion, chopped fine cup drippings from roasted turkey or chicken 4 Tbsp all-purpose flour Wash giblets carefully. Place in pan. Add Chicken Broth, salt, and onion. Cook until giblets are tender. Remove giblets; strain broth. There should be 2 cups. Chop giblets in small pieces. Blend drippings and flour together. Add broth. Cook until thickened, stirring frequently. Add chopped giblets to gravy. Gerry Worden SAUCES Barbeque Sauce 1 15oz can tomato sauce 4 tsp liquid smoke 4 Tbsp A-1 steak sauce 4 Tbsp ketchup (catsup) 2 Tbsp water Tbsp mustard 2 tsp salt 2 tsp garlic salt 1 tsp course black pepper 4 Tbsp brown sugar 2 Tbsp honey tsp lemon zest tsp orange zest 4 Tbsp minced onion 1 tsp dill relish 1 tsp sweet relish 2 Tbsp finely chopped bell pepper 12 oz Beer (optional) Cooking is not required. Mix thoroughly. Refrigerate 24 hours. The beer will enhance flavor and help tenderize beef. Gerry Worden Spaghetti Sauce Wet Ingredients 2 15oz cans tomato sauce 1 6oz can tomato paste 1 cup catsup (ketchup) tsp salt tsp garlic salt 2 tsp Italian seasoning 1 tsp olive oil Dry Ingredients 1 tsp chili powder 1 lb hamburger (browned) cup finely chopped onion (fresh) cup chopped mushrooms cup black olives (sliced) cup green olives (sliced) Mix wet ingredients thoroughly in a blender, adjusting the salt, Garlic salt and Italian seasoning to taste. Add water as needed for consistency. Add the dry ingredients and bring to a boil, then turn down the heat and allow simmering for 15 to 20 minutes, covered. (Make your own Italian seasoning if you prefer by using equal parts of: parsley, rosemary, thyme, marjoram, basil, sage, savory and oregano.) Gerry Worden Pizza Sauce 2 15oz cans tomato sauce 1 6oz can tomato paste 1 cup catsup (ketchup) tsp salt tsp garlic salt 2 tsp Italian seasoning 1 tsp olive oil Mix thoroughly in a blender, adjusting the salt, Garlic salt and Italian seasoning to taste. Add water as needed for consistency. Bring to a boil, then turn down heat and allow simmering for 15 to 20 minutes, covered. Gerry Worden MEATS Fried Chicken with Chicken Gravy Fried Chicken 1 cut up chicken 3 Tbsp bacon grease 2 tsp salt 1 cup flour 1 Zip Loc bag Place the flour and salt in a bag and mix. Put 3 Tbsp. bacon grease in skillet and heat. Place the chicken in the bag and shake to coat. Put the pieces of chicken in the hot grease. (Not so hot it splatters.) Place a lid on the skillet and cook a few minutes. Check often and turn each piece as it browns. When nearly done, remove the lid to allow the chicken to crisp. Chicken Gravy Flour (as needed) 2 cups milk After removing the chicken from the skillet stir in some flower to make a medium paste, not too thin or too thick. Stir until brown; add 2 cups of milk stirring continually. If the gravy gets too thick add more milk a little at a time. Allow it to boil until it is the right consistency to put over boiled or mashed potatoes. Darline Worden Lora Hortons Spanish Rice Balls 1 lb hamburger salt (to taste) pepper (to taste) cup rice 1 pt tomato juice 2 slices bread cup milk Pour the tomato juice into a large pan. Put the juice on to heat while mixing. Mix the salt and pepper into the hamburger, add the rice and mix. Place the bread on a plate and pour the milk over it to soak. Break the bread into pieces then add to the hamburger and rice. I put on my clean disposable gloves and work this all together. Then I make the mixture into balls and drop into the lightly boiling tomato juice. Let this simmer 45 minutes, serve with salad or a vegetable. Lora Horton by Darline Worden Mexican Chicken 2 cups of chicken 1 can of cream of mushroom soup 1 can of diced Rotel 1 bag of Doritos (nacho or your choice) 2 bags (16 oz) shredded cheese (your choice) Boil Chicken until done. Save one cup of broth. When Chicken is cool tear into small pieces. Mix broth, Rotel and soup together in a bowl. Crush bag of Doritos in 9 x 13 Casserole dish. Layer of diced chicken over Doritos, and then pour of soup mixture over chicken. Top with one bag of cheese. Repeat each layer. Bake in oven at 350 degrees until cheese is melted and bubbly. Serves 6 Gerry Worden To Die For Chili Ingredients 3 pounds ground beef 1 15 oz can Ranch Style beans 1 14 oz can diced Rotel tomatoes (do not drain) 1 15 oz can tomato sauce 1 6 oz can tomato paste 1 large yellow onion, diced 1 large green bell pepper, diced 2 cloves garlic, minced 5 tsp chili powder Directions In a large pot, heat the brown the ground beef, making sure to continuously break up large pieces with a spoon or spatula. Once browned drain fat off of ground beef. Return the ground beef to the pot. Add onion and bell pepper to the ground beef and cook over medium heat with stirring until the onions are soft and translucent. Add the garlic, chili powder. Heat over medium heat with stirring for 12 minutes. Add Ranch Style beans, Rotel tomatoes, tomato sauce, and tomato paste. Stir to mix well. Reduce heat to low and simmer for at least 2 hours before serving or refrigerating. Gerry Worden Beef Stroganoff 1 lb ground beef cup onion (finely chopped) 1 clove garlic (finely chopped) 2 Tbsp butter 2 Tbsp flour 2 Tbsp minced parsley 1/8 tsp pepper 1/8 tsp dried rosemary, crushed 1 1/3 cup canned mushrooms, drained 1 can cream of chicken soup 1 cup sour cream 1 pkg (8oz) chow mien noodles Melt butter, saut in it the beef, onion and garlic until brown and tender. Add flour, seasonings, and mushrooms. Cook 5 minutes, add soup; simmer uncovered 10 minutes, stirring occasionally. Stir in sour cream. Heat, but do not boil. Serve over warm chow mien noodles or egg noodles. Garnish with parsley Darline Worden Pecan Chicken (With Banana Salsa) Pecan Chicken 6 boneless skinless chicken breast halves 3 Tbsp Dijon mustard cup flour 1 egg (beaten) cup milk 1 cup fresh bread crumbs cup finely chopped pecans 3 Tbsp vegetable oil HEAT the oven to 350 degrees. Brush chicken with mustard. Place flour in small shallow bowl. In another small shallow bowl, whisk together egg and milk. In another small shallow bowl, stir together bread crumbs and pecans. DIP chicken in flour mixture; shake off excess. Dip in egg mixture; dip in bread crumb mixture. Line 17"x12"x1" baking sheet with foil. Heat the oil in large skillet over medium-high heat until hot. Cook chicken in batches, if necessary 3-4 minutes or until light brown, turning once. Place on baking sheet. Bake 15-20 minutes or until no longer pink in center. Serve chicken topped with Banana Salsa. Banana Salsa Strange, but delicious! This goes best with the Pecan Chicken. You can substitute a milder pepper for the jalapeno, or leave it out altogether and it will still taste great. 3 cups sliced bananas 1/3 cup chopped yellow bell pepper 1-2 jalapeno chilies, finely chopped 3 Tbsp chopped fresh cilantro 2 Tbsp packed brown sugar tsp salt 1/8 tsp freshly ground pepper 3 Tbsp. lime juice In a medium bowl, stir together all ingredients. Serve on top of Pecan Chicken. Lisa Jewell Swedish Meatballs Ingredients Meatballs 1 medium onion, finely chopped 5 tablespoons butter, divided 2 pounds ground meat (mixture of beef, pork, turkey, or veal) 1 cup fine white bread crumbs cup half-and-half 2 eggs, lightly beaten 2 teaspoons salt teaspoon dried thyme teaspoon freshly ground black pepper teaspoon nutmeg Gravy 3 tablespoons butter 3 tablespoons flour 2 cups light cream 1 cup beef broth teaspoon salt teaspoon black pepper Paprika and chopped fresh parsley Directions 1. In a nonstick skillet over medium heat, cook onion in 2 tablespoons butter for about 5 minutes or until softened. Set aside to cool. 2. Combine sauted onions with remaining meatball ingredients in large bowl. Mix thoroughly until fully combined. Shape mixture into 1-inch balls. 3. In large nonstick skillet over medium heat, melt 1 tablespoon butter and cook one third of meatballs for 8-10 minutes. Repeat twice more until all the meatballs are browned. 4. To make gravy: add 3 tablespoons butter to drippings in pan, stir in flour, and cook for about 1 minute. Remove skillet from heat and slowly stir in light cream and beef broth. Return to heat and stir constantly until mixture thickens. Add meatballs, salt, and pepper. Cook, covered, for 5 minutes, until meatballs are cooked through. Serve with paprika and chopped parsley. Make-ahead tip: Meatballs can be prepared through Step 3 and frozen. Make gravy just before serving. Makes about 72 meatballs Gerry Worden MAIN COURSE DISHES Kevins Lasagna 1 lb of ground beef 1 small/medium onion (chopped) 2 tsp Italian seasoning (to taste) 1 tsp Oregano (to taste) 1 tsp Sage (powder) 2 tsp Garlic powder (to taste) 2 tsp Salt (to taste) 2 tsp Pepper (to taste) 2 Tbsp. of parsley flakes 14 oz can of whole tomatoes 6 oz can of tomato paste 1 large container of cottage cheese 2 eggs (large) 2 cups Mozzarella cheese (grated) 1 package Lasagna noodles 2 tsp Sugar (optional) Meat Sauce Fry ground Beef and onion in a large skillet. Add salt, pepper, Italian seasoning, and sage (it should taste like sausage when its done). Drain and let stand while making the filler. After completing the filler, combine the ground beef, tomatoes, and tomato paste in a medium/large sauce pan. Add salt, pepper, oregano, Italian seasoning, and garlic powder to taste (you may want to add a little sugar to cut the acidity of the tomatoes). Bring to a boil. Then let it simmer while you get your baking dish ready and the oven on 375 degrees. Filler Drain the excess liquid from the cottage cheese and rinse under cold water until the run-off is clear. Combine cottage cheese, in a mixing bowl, with eggs, parsley flakes, 1 tsp of garlic powder, and one cup of Mozzarella. Mix thoroughly. Spray or grease your 9 x 13 baking dish. Spread a very thin layer, about one third, of meat sauce on the bottom of the dish. Cover with lasagna noodles (uncooked). Cover noodles with one-third of your sauce. Add half of your filler mix, then noodles, then one-third sauce, then the rest of the filler, noodles, then the rest of your sauce and top off with one cup of Mozzarella. Cover with foil and bake for 35 min. Uncover and bake for 15 minutes. Let stand for 10 15 min. before serving. Kevin Worden Lisa's Easy Lasagna This is so much easier than the traditional, but it tastes just as good! 4 cups uncooked wide egg noodles 8 oz ricotta cheese 2 cups shredded cheese (Italian blend) 8 oz spaghetti sauce 1. Boil noodles as you normally would. Drain thoroughly. 2. In a large bowl, mix cheeses and sauce. Add noodles and stir together. 3. Pour into large baking dish and bake at 350 for 20 minutes. 4. Serve and enjoy! Lisa Jewell Chicken Rigatoni This recipe was created by Becca Leavell. It is a great recipe for parties or large groups. 1 lb dry rigatoni 1 family size can of cream of chicken 2 cans cooked chicken breast 1 medium onion 1 small can mushroom pieces salt (to taste) pepper (to taste) garlic powder (to taste) Italian seasoning (to taste) Boil rigatoni. While it boils, saut onion & mushrooms in a light coating of olive oil. When rigatoni is done stir in cream of chicken & chicken breast. Add seasonings, onions & mushrooms. (The hot pasta will heat the chicken) Stir well & serve topped with parmesan, if desired. -Serves 10 Becca Leavell Spaghetti lb spaghetti, 1 lb hamburger 1 pt tomato juice 1 or 2 cans tomato sauce 2 Tbsp chili powder (I use Penderys Chili Blend) salt (to taste) pepper (to taste) Cover spaghetti with water and cook until nearly done. Salt, pepper and brown the hamburger. (drain off the grease) Place tomato juice and 1 or 2 cans tomato sauce in a large pan. Heat to boiling, add the browned hamburger and heat thoroughly. Add the cooked spaghetti and heat together on low heat. More tomato juice or sauce may be added if needed. Darline Worden Crock-Pot Meatloaf INGREDIENTS 2 lbs extra lean ground beef 1 lbs pork sausage 2 eggs 1/2 cup of milk 1 cup oatmeal 1/2 tsp salt 1/2 tsp pepper 1 tsp garlic powder 1 tbsp dried parsley 1 tbsp mustard 1 tbsp Worcestershire sauce 1 medium onion diced 4 - 6 baking potatoes DIRECTIONS Add all ingredients in large bowl and mix until well combined. Spray the inside of your crock-pot with non-stick spray. Place meat mixture in crock-pot forming a "loaf". Wrap potatoes in foil and place around meatloaf. Set your crock-pot to low for 8-10 hours. Gerry Worden Desperation I thought this one up while Dad (Bill Sr.) was in school, at Phillips U. I was feeding 7 and out of money and groceries. It is still a favorite. potatoes, as many as needed to 1 lb. hamburger left over green beans or corn Salt (to taste) Pepper (to taste) chopped onion cheese or butter Cook, salt and mash the potatoes. Salt, pepper and brown the hamburger. (Drain off the grease) Place half the mashed potatoes in a greased baking dish, top them with the hamburger and vegetables. Spread the remaining potatoes over the meat. Cover all with butter or grated cheese. Bake 350 until light brown or cheese is melted. Darline Worden Un-stuffed Peppers 1 cup uncooked instant rice 1 lb ground beef 2 medium green peppers (1 inch pieces) cup seasoned bread crumbs cup chopped onion 26 oz jar marinara sauce 1 tsp salt-free seasoning blend cup shredded cheese blend 1 Tbsp olive oil Cook rice according to package directions. Meanwhile, in a large skillet, cook the beef, green peppers and onion over medium-high heat for 10-12 minutes or until meat is no longer pink; drain. Stir in the rice, marinara sauce and seasoning blend. Stir in cheese. Transfer to a greased 2 quart baking dish. Toss bread crumbs and oil; sprinkle over the top. Bake at 350 degrees for 8-10 minutes or until heated through and topping is golden brown. Yield: 6 servings Darline Worden Jackies Crock-pot of Chili Con Carne 8 15oz. cans of pinto beans (spicy pinto beans are good) with half or all of liquid if the can does not have much liquid with the beans ( 15 oz can of tomato sauce 8 oz can of El tomato sauce (spicy) 16 oz of salsa (fresh salsa is great) 1 lbs of browned ground beef 1 medium onion diced 2 Tbsp chili powder hot sauce or jalapeos (to taste) salt (to taste) pepper (to taste) Brown and drain the ground beef. Cook in crock-pot all day or on stovetop on medium low for several hours stirring occasionally *If you want to do beans from scratchrinse dry beans thoroughly, soak them overnight covered in water completely in refrigerator, then drain and rinse. Then cook slowly in water until beans are tender, then you are ready to add chili fixings. Jackie Dinsen by Jo Martin CASSEROLES Kevins Mexican Casserole 1 lbs ground beef 3 Tbsp chili powder 1 Tbsp Salt 1 tsp Pepper 1 small/medium onion (diced) Corn tortilla chips 2 cans of dark kidney beans 2 cans of cream of chicken soup 1 can of Rotel 2 cups Cheddar Cheese (grated) Pre-heat the oven to 375 degrees. Fry the ground beef with chili powder, salt, pepper, and onion. Drain thoroughly. Drain kidney beans. In a mixing bowl, mix soup and Rotel together. Spray/grease an 8 x 8 baking dish. Spread meat mixture lightly over the bottom of dish. Layer in this order: tortilla chips, beans, cheese, beef, and soup mixture. Continue the layers until it is gone, and then top with cheese. Bake covered for 30 min. Remove cover and bake for another 15 min. Let set 10 min. then serve. Kevin Worden Chicken And Rice 4 cups rice 1 can cream of mushroom soup 1 can cream of chicken soup 1 medium chicken (cut up) stick butter (melted) 1 cup shredded cheese, (your choice) Boil chicken (10 minutes). Boil rice in Chicken broth (10 minutes). Remove chicken from bone in bite size pieces. Mix chicken, rice and soup into a shallow baking dish and pour butter over the top. Bacon bits can add an extra dimension to the flavor. (The same dish can be made using Turkey instead of Chicken) Bake at 350 degrees for 25 to 30 minutes. Add the cheese and bake until the cheese is melted. Gerry Worden Straw Hat Casserole 2 15 oz cans chili with or without beans 1 can jumbo tamales 1 Lg can refried beans 12 oz grated cheese (your choice) 5 cups tortilla chips cup diced onion cup sour cream (optional) Lightly grease an 11 x 14 baking dish or 2 quart casserole dish. Layer tortilla chips, unwrapped tamales, chili, beans, cheese and onions. Cover and bake for 45 minutes at 375 degrees. May add sour cream to each serving. Serves 6. Gerry Worden Green Bean Casserole 3 cans French cut, green beans 2 Tbsp chopped, cooked bacon 1 can cream of mushroom soup 1 can fried onion rings Cook the green beans as normal. Mix green beans, bacon and soup in a casserole dish and spread onion rings evenly over the top. Bake at 350 degrees for 1 hour. Gerry Worden Corn Casserole 1 can whole kernel corn 1 can cream style corn 8 oz sour cream cup butter, melted 1 egg, lightly beaten 1 box (8 oz) Jiffy corn muffin mix red bell pepper rings (optional) chopped fresh parsley (optional) Preheat oven to 350 degrees. Lightly coat 2-quart square baking dish with nonstick cooking spray; set aside. In large bowl stir together undrained whole corn, undrained cream corn, sour cream, butter and egg. Stir in muffin mix just until moistened. Spread in prepared dish. Bake for 60 to 70 minutes or until knife inserted in center comes out clean. Garnish with pepper rings and parsley, if desired. Serves 8 Gerry Worden Hamburger Bean Casserole 1 lb ground beef 1/3 cup chopped onion salt (to taste) 1 small can tomato sauce 1 Tbsp chili powder 1 can Ranch Style beans 1 can of tomato sauce or tomatoes make 1 cup real thin corn bread batter cup cornmeal 1/8 cup flour 1 tsp baking powder, 1 egg (beaten) 3 Tbsp vegetable oil cup milk Brown meat and onions together and salt to taste. Add can of tomato sauce or tomatoes, chili powder with beans (juice and all). Let simmer 15 minutes. While this is simmering, mix cornmeal, flour, baking powder, egg, oil and milk. Beat well. Be sure it is extra thin and measure only 1 cup of the cornbread batter. Pour this over the top and bake at 400 degrees until cornbread is brown. Darline Worden SIDE DISHES Spicy Corn 2-3 cans of white shopeg corn 1 8 oz. of cream cheese 1 can of chopped green chilies (un-drained) cup of milk 2 Tbsp of margarine 1 cup of shredded cheddar cheese Mix all ingredients and bake at 350 degrees for 25-30 minutes. Add shredded cheese and bake until cheese is bubbly. Kevin Worden Harvest Stuffing I've made this with and without the celery and onions and it's been a hit both ways. 1 cup shredded carrots 1 cup chopped celery cup chopped onion cup butter or margarine tsp salt tsp ground nutmeg tsp black pepper 8 cups dry bread cubes (1/2 cornbread 1/2 white) 3 cups chopped peeled apples cup chopped walnuts cup toasted wheat germ to 1 cup chicken broth In a large skillet cook carrots, celery, and onion in hot butter about 5 minutes or until tender. Stir in salt, nutmeg and pepper. In a large bowl combine bread, apples, walnuts and wheat germ; add carrot mixture. Drizzle with enough broth to moisten, tossing lightly to combine. Place stuffing in a 3-quart casserole. Cover and bake in a 325 degree oven alongside turkey for 40 - 45 minutes or until heated thoroughly, or use to stuff one 10 -12 lb turkey. Lisa Jewell Barbeque Baked Beans 4 cups pork and beans 1 medium yellow onion chopped 1 cup brown sugar tsp mustard cup barbeque sauce 4 tsp Mrs. Butterworth syrup lb of bacon 1 lb hamburger (browned) Mix all ingredients except bacon into a shallow baking dish. Microwave the bacon until done and lay it evenly over the top. Bake at 250 degrees for 2 hours. Gerry Worden CAKES Oatmeal Cake Cake Part 1: 1 cup quick oatmeal 1 cups boiling water Mix and let stand 20 minutes Part 2: 1 cup brown sugar 1 cup white sugar cup shortening 2 eggs (beaten) Cream the sugars and shortening, add the eggs and beat well. Part 3: 1 cups flour 1 tsp salt 1 tsp baking soda tsp ground cinnamon Put all of the dry ingredients in a bowl and beat into the sugars, shortening, and eggs. Add the oatmeal and mix together. Pour into baking pan. Bake at 375 degrees for 30 to 40 minutes Topping cup brown sugar cup nuts 3 Tbsp oleo (margarine) 1 cup coconut cup evaporated milk Mix together, put on top of hot cake. Put it back in oven for 5 minutes to melt the topping. Maud Otis (Burlington) by Darline Worden Grandmothers Applesauce Cake 2 cups sugar 3 cups flour 2 tsp baking soda 2/3 cup shortening 2 cups applesauce 1 cup raisins 1 cup nuts tsp ground cloves 2 tsp ground cinnamon 2 tsp ground nutmeg 1/3 cup vegetable oil Cream sugar and oleo and add applesauce. Sift dry ingredients together and mix into applesauce mixture. Stir in nuts and raisins. Darlines method: Stir raisins into applesauce to plump. Sift dry ingredients into a bowl, add applesauce with the raisins and mix very well and add nuts. (DO NOT use an electric mixer on this cake.) Bake at 350 degrees about an hour in a Bunt pan Lora Horton by Darline Worden Chocolate Caramel Cake 14 oz Kraft Caramels 1 can condensed milk 1 stick of oleo (margarine) 1 devils food cake mix 1 cup nuts 12 oz chocolate bits Place the caramels, oleo and milk into a double boiler and heat until the caramels are melted. Mix the cake. Pour 1/2 of cake into a 9 x 13 cake pan and bake for 15 minutes at 350 degrees. Pour caramel mixture over the hot cake, top with chocolate bits and nuts. Cover with remaining cake batter and bake another 20 minutes. Alice Holmes by Darline Worden Chocolate Mayonnaise Cake This recipe is Tery Leavell's Great Grandmother's recipe. 1 cup mayo 1 cup boiling water 1 cup sugar 2 cups flour cup cocoa powder 2 tsp baking soda 1 tsp vanilla Whisk mayo and boiling water, beat in the other ingredients one at a time until batter is smooth. Bake at 350 degrees for 30-40 minutes. Tery Leavell Kevins Carrot Cake Cake 4 eggs 1 cups vegetable oil 2 cups white (granulated) sugar 2 tsp vanilla extract 2 cups all-purpose flour 2 tsp baking soda 2 tsp baking powder tsp Salt 2 tsp ground cinnamon 3 cups grated carrots Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch cake pan. (Or you can use two small round pans for layers). In a large bowl, beat together eggs, oil, white (granulated) sugar, and 2 tsp Vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Pour ingredients into prepared pan(s). Bake for 40 50 min., or until a toothpick, inserted in the center of the cake, comes out clean. Let cool in pan for 10 min., then turn out onto a wire rack and cool completely. Icing cup butter, softened 8 oz cream cheese, softened 4 cups powdered sugar 1 tsp vanilla extract In a medium bowl, combine butter, cream cheese, powdered sugar, and 1 tsp vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake. Kevin Worden Pound Cake Wet Ingredients 3 sticks butter or oleo 2 cups sugar 4 eggs 1 cup milk Cream Butter and sugar thoroughly, and then add eggs one at a time mixing after each addition. Add cup milk, beat well then add other cup and beat well. Dry Ingredients 2 cups plain flour 1 cup self rising flour 1 Tbsp flavoring (your choice) Sift plain and self rising flour together three times **this is very important**. Add flour mixture and beat. Then add large tablespoon flavoring (vanilla, pineapple, coconut, chocolate, etc.) and add rest of flour mixture. Beat well. Bake at 250 degrees for one hour and 20 minutes. DO NOT OPEN OVEN DOOR WHILE CAKE IS BAKING!! Gerry Worden Pink And White Angel Food Cake Cake 1 cups egg whites 1 tsp cream of tarter 1 cup sifted cake flour 1 cup sugar 1 cup powdered sugar (firmly packed) tsp vanilla tsp peppermint flavoring tsp salt few drops red food coloring Place the egg whites in mixer bowl and warm to room temperature. Sift the cake flour and powdered sugar together four times. Add the salt and cream of tarter to the egg whites and beat until stiff but not dry. Beat in the sugars 2 tablespoons at a time until completely blended. Divide the batter into 2 parts. Fold vanilla into one part and the peppermint and red coloring into the other. Drop batter into an angel food tube pan by spoonfuls, alternating pink and white. To break air bubbles pull a knife in zigzags gently through the batter. Bake at 300 degrees, 60 to 70 minutes. Invert the pan over a cake plate to cool completely. Icing 3 egg whites 1 cup sugar cup water nuts (optional) Maraschino cherries (optional) Warm the egg whites in a mixing bowl. Place the sugar in a small pan and add the water. Cook slowly stirring lightly until dissolved. Continue cooking until it forms a thread when poured from a spoon. (Teflon pans will not let it spin a thread.) Do not stir while cooking. Beat the egg whites until stiff, remove the bowl from the mixer and pour the syrup into the egg whites slowly and beat with a fork quickly or the syrup will cook the egg whites. Place the bowl back on the mixer and beat until icing holds its shape. Darline Worden No Sift Dump Loaf Cake 1 cup sugar 3 Tbsp cocoa 1 cups flour 1 tsp soda tsp salt 1 egg 1 tsp vanilla cup sour milk * cup melted shortening cup boiling water Preheat oven to 350 degrees. Do not mix until all ingredients are in the bowl. Mix well. Batter will be thin. Pour into a greased loaf pan. Bake for 1 hour or until knife comes out clean. *If sour milk is not available mix teaspoon white vinegar with cup of milk. Gerry Worden Fudge Squares cup sifted flour tsp baking powder 1/8 tsp salt 2 eggs 1 cup sugar 2 squares chocolate 1/3 cup shortening melted tsp vanilla extract 1 cup chopped nuts Mix and sift flour, baking powder, and salt. Beat eggs until light, add sugar gradually. Add shortening and chocolate which have been melted together over hot water. Add vanilla extract. Combine nuts with dry ingredients. Bake in 8" square pan in oven at 325 degrees for 30 minutes. Cool and cut into squares. Gerry Worden Mississippi Mud Cake Cake 2 cups of sugar 1/3 cup of cocoa 2 sticks of softened or melted margarine 4 eggs 1 cups all purpose flour tsp baking powder 1 cup pecan pieces 1 cup coconut 7 oz jar of marshmallow cream Cream sugar, cocoa and butter together and then add the eggs to creamed mixture one at a time and mix well after each addition. Mix flour and baking powder together first then add gradually to cream mixture mixing well after each addition. Stir in the coconut and pecan pieces. Preheat over to 350 degrees. Pour batter into a greased 9 x 12 cake pan. Bake for 30 to 45 minutes until done. Chocolate Icing: stick of melted margarine cup of cocoa 2 cups of powdered sugar 1 tsp vanilla 1 Tbsp milk Mix together and set aside. When cake is done remove from oven. Spread the 7 ounce jar of marshmallow cream on top of cake. Swirl in Chocolate Icing., and top with pecan pieces. Gerry Worden PIES Sour Cream Raisin Pie Pie 1 cup sour cream cup raisins 1 cup sugar 1 egg white 3 egg yolks tsp ground cinnamon tsp ground cloves 1 pinch of nutmeg Beat the egg yolks and 1 white. Mix all ingredients together. Pour into an uncooked pie shell and bake 450 degrees for 10 minutes, turn oven to 350 degrees and bake another 20 minutes. Allow it to cool. Topping 2 egg whites 1 cup sugar Beat 2 egg whites until stiff, and then add sugar 1 tablespoon at a time. Spread over cooled pie, return to oven until lightly brown. Olive Harden by Darline Worden Sweet Potato Pie This is also a pumpkin pie recipe, just substitute pumpkin for the sweet potatoes. 1 cups sweet potato (mashed) 2 eggs (beaten) cup brown sugar (pack firm) tsp nutmeg cup granulated sugar 1 cup evaporated milk tsp salt 1 tsp ground cinnamon tsp ground ginger tsp ground cloves Mix the eggs into the sweet potatoes, combine dry ingredients and blend into sweet potatoes. Stir in evaporated milk. Mix well. Pour into unbaked pie shell and bake at 425 degrees 15 minutes, reduce heat to 350 degrees and bake 25 to 35 minutes more or until knife inserted into the custard 2 inches from crust comes out clean. Darline Worden Chocolate Fudge Pie 1 cup sugar 4 Tbsp cocoa 4 Tbsp flour 1 small pinch of salt 1 pre-cooked pie shell 2 cups milk 3 egg yolks 2 Tbsp butter/oleo 1 tsp vanilla Mix dry ingredients together. Add eggs, milk, butter, & vanilla. Cook on stove till thick. Pour into the baked pie shell. Let cool. Top with whipped topping or Meringue. Gerry Worden Cream Pie 1/3 cup cornstarch 2/3 cups sugar tsp salt 2 cups heated milk 3 egg yolks, beaten 2 Tbsp butter 1 tsp vanilla Mix cornstarch, sugar, salt in pan. Stir in milk, slowly. Stir and cook over low heat until thick. Pour a small amount of mixture into eggs, stir and then pour into pan. Heat and stir over low heat until bubbly. Stir in butter and vanilla. Cool and pour into cooled baked pie shell. Must keep refrigerated once cooled. Gerry Worden JELLY PECAN PIE 1 Pie Shell (Pre-made or home made) 2 Eggs 1 Cup sugar 1 Tablespoon butter 1 Tablespoon grape jelly 3 Tablespoon milk 1 Cup pecans Make or buy a pie shell in a tin and punch holes in it with a fork. Cook it for 10 minutes. Mix all ingredients together. Pour into a pre-cooked pie shell and bake at 300 degrees for approximately 1 hour. Gerry Worden Pecan Pie 3 eggs, well beaten cup butter/oleo melted 1 cup dark Karo Syrup cup sugar tsp cinnamon 1 tsp vanilla 1 Tbsp flour tsp salt 1 cup chopped pecans 1 deep dish pie shell, unbaked Add ingredients one at a time and mix well after each addition. Pour into unbaked pie shell and bake at 350 degrees until filling is set, approximately 45 minutes. Note: pie will crack on top when it is done. Wanda Baldwin by Gerry Worden Creamy Pecan Pie cup sugar 2 Tbsp flour 1 tsp salt (optional) 1 cup white corn syrup 2 eggs 6 oz Milnot tsp vanilla 1 cup pecans Mix together the sugar, flour and salt. Stir in the syrup, add eggs, one at a time and beat thoroughly. Mix in the Milnot, pecans and vanilla. Pour into unbaked pie crust. Bake at 350 degrees for 50 minutes or until firm. Olive Harden by Darline Worden Pumpkin Pie without Eggs 1 qt pumpkin 1 qt milk 1 tsp baking powder (level) 4 Tbsp flour 2 cups sugar 1 tsp ground ginger Mix together well Bake in unbaked pie shell at 450 degrees for 10 minutes, turn oven to 350 degrees and bake for an additional 20 minutes. Darline Worden Custard Pie 4 eggs slightly beaten cup sugar teaspoon salt 2 cups milk 1 tsp vanilla extract Nutmeg (to taste) 1 unbaked pie shell Beat eggs slightly. Stir in sugar, salt and add milk and vanilla extract. Blend thoroughly. Pour into unbaked pie shell, sprinkle with nutmeg. Bake at 425 degrees for 25 to 35 minutes or until inserted knife comes out clean. Yield 1 9" pie. Gerry Worden Apple Crumb Pie Pie cup sugar cup light brown sugar 1 tsp ground cinnamon 6 large apples (pealed & cored) 1 9 inch uncooked pie shell Mix sugars and cinnamon with sliced apples and spread evenly in the pie shell Topping cup sugar 1 cup flour 1 stick butter Combine sugar and flour and cut in the butter until crumbly. . Sprinkle topping over apples and bake at 400 degrees for approximately 30 minutes. Gerry Worden CHEESECAKES Lisa's Butter Rum Cheesecake This is a great cheesecake, and the longer you wait to eat it, the more of the rum's flavor will come out. (Don't worry about alcohol. That burns off in cooking.) Crust 15 vanilla sandwich cookies, crushed 4 Tbsp butter, melted Preheat oven to 350 degrees Put a large cookie sheet on bottom shelf and fill about half full of water. In a small bowl stir together cookies and butter until well combined. Press evenly onto the bottom of a greased 9-inch spring-form pan. Place in refrigerator or freezer. Filling 24 oz cream cheese 2/3 cup dark brown sugar cup dark corn syrup 5 Tbsp butter, melted cup whipping cream 5 tsp cornstarch 4 eggs 1 egg yolk 2 Tbsp dark rum 2 tsp vanilla extract In a large bowl combine cream cheese, brown sugar, corn syrup, butter, whipping cream and cornstarch. Beat until smooth. Add eggs and yolk one at a time, beating well after each addition. Beat in rum and vanilla. Pour mixture over crust. Bake at 350 degrees for 15 minutes. Lower temperature to 200 degrees and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Place in refrigerator to chill, uncovered, overnight. Lisa Jewell Easy Cheesy Cheesecake Crust cup sugar stick butter (melted) 1 cup graham cracker crumbs Mix sugar and crumbs with butter and press into a 10 inch pie pan. Refrigerate until ready to use. Filling 24 oz cream cheese 1 cup sugar 4 eggs 1 tsp vanilla tsp grated lemon peel 1 package frozen strawberries (optional) 1 can cherry pie filling (optional) 1 whipped topping (optional) Mix all ingredients and pour into the pie crust. Bake at 350 degrees for 1 hour. Top with strawberries, cherry pie filling or whipped topping and refrigerate. Gerry Worden Lisa's Cinnamon Caramel Crunch Cheesecake This cheesecake was inspired by the new ice cream flavor. Both are absolutely fabulous. Crust: 1 cup cinnamon graham cracker crumbs 3 Tbsp sugar cup butter, melted cup pecans, chopped cup toffee coated nuts (almonds or walnuts preferable), chopped In a small bowl combine graham cracker crumbs, sugar, butter and pecans. Press into the bottom of a greased 9 inch spring-form pan. Spread toffee coated nuts over crust. Place in refrigerator. Filling: 24 oz (3 pkgs.) cream cheese, softened cup sugar 5 tsp cornstarch 3 eggs 1 egg yolk 1 Tbsp ground cinnamon 3 Tbsp cinnamon liqueur 1 tsp vanilla In a large bowl mix cream cheese, sugar and cornstarch until well blended. Add eggs and yolk, one at a time, beating well after each addition. Beat in cinnamon, cinnamon liqueur and vanilla. Pour over crust. Bake at 350 degrees for 15 minutes. Lower temperature to 225 degrees and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill uncovered overnight. Topping: 11 caramel candies 2 Tbsp. sour cream Melt caramels in the top of a double boiler. Stir in sour cream. Drizzle over top. Chill until serving time. Lisa Jewell Lisa's Cherry Cheesecake This cheesecake is very rich, and fabulously delicious. You have to make it in advance, but it is well worth the effort. (*Note: The richer the cheesecake, the better it freezes! It will ripen and get better with age.) Crust 1 cup graham cracker crumbs 4 Tbsp sugar 1/3 cup butter, melted Stir together crumbs and sugar. Add melted butter. Stir until well combined. Press evenly onto the bottom of a greased 9-inch spring-form pan. Set in refrigerator or freezer while you mix the filling. Preheat oven to 325 degrees. Filling 32 oz cream cheese cup sugar 3 Tbsp cornstarch 4 eggs 1 egg yolk cup cherry liqueur 2 tsp vanilla extract 1 can (at least 8 3/4 oz.) pitted dark sweet cherries, drained In a large bowl combine cream cheese, sugar, and cornstarch. Beat until smooth. Add eggs and yolk, one at a time, beating well after each addition. Beat in liqueur and vanilla. Stir in cherries. Pour over crust. Place a cookie sheet on the shelf just below the middle and pour about 2 cups of water in it. This will catch any dripping butter, and will keep the top moist. Bake at 325 degrees for 15 minutes. Lower the temperature to 225 degrees and bake for 1 hour and 30 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Allow it to cool to room temperature. Chill uncovered in the refrigerator overnight. Enjoy! Freezing: Place it on a tray and freeze, uncovered, for 6 hours or until firm. Remove it and wrap it in heavy-duty foil or place it in a large freezer bag. Seal, label, and freeze for several months. Thaw the uncovered cheesecake in the refrigerator overnight or at room temperature for 2-3 hours. Lisa Jewell Lisa's Jamaican Banana Cheesecake This is absolutely decadent. If you like bananas and chocolate, you'll be in heaven. Crust: 15 milk chocolate sandwich cookies, crushed 4 Tbsp. butter, melted In a small bowl stir together cookies and butter until well combined. Press mixture evenly onto the bottom of a greased 9" spring-form pan. Place in refrigerator. Filling: 24 oz. cream cheese, softened cup sugar 2/3 cup pureed banana 5 tsp. cornstarch 3 large eggs 1 egg yolk 3 Tbsp. Banana Schnapps 3 Tbsp. White Crme de Cacao 3 Tbsp. light rum 2 tsp. vanilla extract In a large bowl combine cream cheese, sugar, pureed banana, and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in Banana Schnapps, Crme de Cacao, rum and vanilla extract. Pour the cream cheese mixture over the crust. Bake at 350 degrees for 15 minutes. Lower the temperature to 225 degrees and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 30 minutes. Chill uncovered overnight. Topping: Fresh bananas, sliced Chocolate ice cream topping When you're ready to serve, pre-slice the cheesecake, arrange the sliced bananas over the top, and drizzle with chocolate topping. Lisa Jewell COOKIES Forgotten Cookies 3 egg whites cup sugar 1 tsp vanilla chocolate chips 1 cup nuts Place the egg whites in a mixer bowl and warm to room temperature. Beat the egg whites until stiff. Add the sugar 3 Tbsp at a time, fold in slowly. Add the vanilla and fold slowly. Remove from the mixer, add the chocolate chips and nuts, fold in slowly. Drop by spoonfuls onto a cookie sheet. Place in a hot oven, turn off the oven and leave until cold or overnight. These do not raise so may be placed close together. Darline Worden Uncle's Fudge Delight Cookies These chocolate cookies were created by Mary Leavell especially for Uncle Bill (Lucky Leavell) Step 1, wet ingredients 2 cups sugar 1 cup cocoa 1 cup butter melted 1 Tbsp vanilla 4 eggs Combine sugar, cocoa and butter and mix until smooth. Then add in the vanilla and eggs . Continue blending until smooth. Step 2 dry ingredients 1 cup + 2 tbsp flour tsp salt tsp baking soda In a separate bowl, mix the dry ingredients and add to the wet mixture Step 3 1 cups flour Add in the 1 cups of flour. Set oven to 350 degrees and let it heat while you roll the dough into balls and flatten then place on cookie sheets. Bake for 10-12 minutes, the cookies won't appear done-but let them set up and they should be perfect. Mary Leavell No Flour, Peanut Butter Cookies 1 cup chunky peanut butter 1 cup sugar 1 egg 1 tsp vanilla Mix all ingredients together in a bowl. Drop onto a greased cookie sheet and flatten with a fork. Bake at 350 degrees until light brown. Gerry Worden No Bake Cookies 2 cup sugar cup milk cup butter/oleo, melted 4 Tbsp cocoa 2 cup quick oats cup peanut butter (regular or crunchy) 2 tsp vanilla Mix sugar, milk, butter, and cocoa. Bring to a boil and boil for 2 minutes. Remove from heat; add vanilla, peanut butter, and oats. Stir well. Drop by tablespoons on wax paper and cool. These cookies are so easy and taste great too!!!! Gerry Worden Trilbys This is one of my Grandmothers recipes. It came from a 1915 news paper. My Mother used to make these and I loved them. Cookie Dough 1 cup sugar 2 cups oatmeal 1 cup shortening 2 cups flour cup sweet milk tsp ground cinnamon tsp baking soda Cut the dough as for cookies. Filling 1 lb dates, figs, or raisins 1 cup sugar 1 cup water Run the fruit through the food grinder. Then cook fruit, sugar and water together until thick. Place a spoonful of filling on every other cookie and lay the alternate one on top. Press edges firmly together and bake in a moderate oven. (375 degrees) Lora Horton by Darline Worden Oatmeal Cookies 1 cup of raisins cup of water cup shortening 1 cup sugar 2 eggs (beaten) 1 cups flour 2 tsp baking powder 1 tsp baking soda tsp ground cinnamon tsp ground nutmeg 1 cups oatmeal nuts (optional) Simmer 1 cup of raisins in 1/2 cup of water for 5 minutes. Set aside to cool. Mix all the dry ingredients and the oatmeal together. Cream shortening and sugar together. Add beaten eggs, mix well. Add raisins, dry ingredients and nuts, mix well. Drop by spoonfuls onto baking sheet. Bake at 375 degrees about 12 minutes. Maud Otis (Burlington) by Darline Worden Single Serving Deep Dish Chocolate Chip Cookie For those days you just want to make one cookie...... 1 tbsp. butter, melted 1 tbsp. white sugar 1 tbsp. brown sugar 3 drops of vanilla 1/8 tsp (pinch) of salt 1 egg yolk 1/4 c. flour 2 tbsp. chocolate chips MICROWAVE 40-60 SEC IN A CUP OR BOWL. Gerry Worden CANDIES Peanut Patties 3 cup sugar 1 cup water and few drops 1 cup white syrup a few drops of red food coloring 2 cup raw peanuts 1/3 cup evaporated milk Mix everything except the evaporated milk together and cook to hard ball stage, add a dash of salt, Remove from heat and add evaporated milk. Beat until creamy. Pour onto buttered foil covered cookie sheet or small pot pie pans. Darline Worden Microwave Peanut Brittle 1 cup unsalted peanuts 1 cup sugar cup light Kayro syrup 1 tsp margarine 1 tsp vanilla 1 tsp baking soda Mix sugar and Kayro, cook on high for 4 minutes. Stir in peanuts and turn the bowl, then cook for 3 more minutes. Stir in margarine and vanilla, and then cook for 1 minute. Remove from microwave immediately and stir in the baking soda until light and foamy. Spread evenly on a buttered baking sheet and allow cooling for 30 minutes. Break into pieces and serve. Gerry Worden Divinity 4 cup sugar 1 cup white syrup 1 cups water 3 egg whites beaten stiffly 1 tsp vanilla 1 cup nuts Cook the syrup slowly until it forms a firm ball when tested by dropping a small amount in cold water. Fold half the mixture into the beaten egg whites. Place remaining syrup back on stove and cook until it forms a hard ball when tested in cold water. Pour slowly over the first mixture beating all the while. Add the Vanilla and the nuts. Beat the mixture until it holds its shape. Drop by teaspoon full or pour into a pan and cut in squares. Darline Worden Microwave Fudge 3 cups semi-sweet chocolate chips 1 14-oz can condensed milk 4 Tbsp butter 1 tsp vanilla extract tsp salt Prepare an 8 X 8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. In a large microwave-safe bowl, combine the chocolate chips, condensed milk, and butter. Microwave in one-minute increments until melted, about 2-3 minutes. Stir to ensure all the chocolate is melted, then add the vanilla and salt. Stir until the candy is smooth and well-mixed. Pour the fudge into the prepared pan and smooth it into an even layer. Place the fudge in the refrigerator to set for at least 2 hours. Once set, cut into 1-inch squares and serve at room temperature. Store excess fudge in an airtight container in the refrigerator. Gerry Worden Microwave Pralines Ingredients 1/4 c. water 1 c. brown sugar 1 c. white sugar 1/4 c. light Karo syrup 2 tbsp. butter 1 dash salt 1 1/2 cups pecans 1/4 c. powdered sugar 1 tsp. vanilla Directions: Mix the above ingredients together. Cover and cook on high for 4 minutes. Stir. Cover and cook another 4 minutes. Stir in 1 1/2 cups pecans, 1 teaspoon vanilla, 1/2 cup powdered sugar. When mixture becomes thick spoon drop quickly on wax paper. Gerry Worden OTHER DESERTS Hot Fudge Sauce 2 squares of unsweetened chocolate 2 Tbsp of butter or margarine 1 cup of sugar 2 Tbsp of light corn syrup 1/3 cup of boiling water In double boiler over hot water melt 2 squares of unsweetened chocolate with 2 tablespoons of butter or margarine. Stir in one cup of sugar and 2 tablespoons of light corn syrup until well blended. Stir in 1/3 cup of boiling water. Directly over medium heat, heat chocolate mixture to boiling. Reduce heat to medium low and boil rapidly for 3 to 4 minutes. DO NOT STIR! Serve hot or warm. Makes about 1 1/3 cups of sauce. Gerry Worden Gingerbread 1 cups shortening cup sugar 1 cup molasses 2 tsp baking soda 1 cup water 2 eggs 2 cups flour pinch of salt 2 tsp ground ginger tsp ground nutmeg tsp ground cinnamon Dissolve the baking soda in the cup of water. Cream shortening and sugar and stir in molasses. Add the soda in water, then add eggs and mix well. Add flour sifted with salt and spices. Bake in a greased and floured pan at 350 degrees for 35 to 40 minutes. Serve with Whipped Cream or Dairy Whip. Bertha Cooper by Darline Worden Jos Apple Dumplings Step 1: 2 cups flour tsp salt cup shortening 7-8 Tbsp ice water-just enough to mix Step 2: 4 large granny smith apples, diced cup sugar 1 tsp ground cinnamon 1 Tbsp butter Step 3: 1 cup sugar tsp ground cinnamon 4 Tbsp butter 2 cups water 1: Sift flour, salt directly into a large bowl. Add most of the shortening and cut with pastry blender until mixture looks like meal. Add rest of shortening and cut until it looks like giant peas. Sprinkle water lightly over and press together into a ball. Roll out dough 1/8 thick on lightly floured board. Cut in 7 inch squares. 2. Mix diced apples, cinnamon sugar. Fill squares of dough and dot with butter. Moisten points of pastry square and fold over apples to cover. Place in square greased baking pan. Chill thoroughly. 3. Make syrup by mixing all together in saucepan. Boil 3 minutes. Pour hot syrup over and around chilled dumplings. Bake at 500 degrees for 6-7 minutes until slight coloring then lower heat to 350 degrees for 30-35 minutes. Serve warm with syrup and vanilla ice cream Jo Martin Applesauce Spice Squares 2 cups sifted flour 2 tsp baking soda tsp cinnamon tsp nutmeg cup soft margarine 1 cup sugar 1 egg 1 tsp vanilla extract 1 cups canned applesauce 1 cup chopped walnuts 1 cup raisins powdered sugar (for dusting) Preheat oven to 350 degrees. Mix sifted flour with baking soda, cinnamon, and nutmeg. Set aside. Cream oleo with sugar. Add egg and vanilla. Add flour mixture until just combined. Add applesauce, walnuts, and raisins. Stir with a spoon until well mixed. Turn into a greased 15 x 10 x 1" pan. Bake in preheated oven for 25 minutes. Wanda Baldwin by Gerry Worden Berry Cobbler 1 cup flour cup sugar tsp salt 2 tsp baking powder 3 oz. vegetable oil cup milk 1 can berries (drained) Mix well first 6 ingredients. Pour into greased, 8 inch baking dish or pan. Drain the berries and save the juice. Spoon the drained berries over the batter (about 1-1/2 cup). cup sugar 1 can berries (juice) Sprinkle 1/2 cup sugar over the fruit. Pour 1 cup berry Juice over the top. Bake 45 minutes at 375 degrees. Darline Worden People Puppy Chow 8 cups Rice Chex cereal 12 oz chocolate chips 1 cup peanut butter 2 cups powdered sugar Melt Chocolate Chips in Microwave in large bowl. Add Peanut Butter to melted chips and stir thoroughly. Add Rice Chex Cereal and coat well. Place in large, unscented trash bag; add powdered sugar and coat mixture well. Gerry Worden 'Guilty Pleasures' Brownies! The name comes from the first book in the Anita Blake: Vampire Hunter series. Truly a decadent delight, they ease the pain of waiting for the next book. They are extremely rich, so you might want to cut them into small triangles when the time comes. The secret to these is to use the best chocolate you can get your hands on, make sure there is a high cacao content in your chocolate! Hershey's sadly, just won't do it... I would recommend Scharffen Berger, which you can find at gourmet stores like Williams Sonoma. 6 oz bittersweet chocolate (70% Cacao) 2 oz semisweet chocolate, (60%+ cacao) chopped cup butter 1 cups sugar 3 eggs 1 tsp vanilla 1 cup flour 1 cup chopped pecans (optional) 1. Heat oven to 325 degrees. 2. Melt chocolate and butter in a double boiler over simmering water. 3. Stir sugar into chocolate mixture until blended. 4. Add eggs and vanilla; stir to mix. 5. Stir in flour, nuts and chopped semi sweet chocolate chunks. 6. Spread into a buttered 13 x 9 baking pan. 7. Bake 30-35 minutes or until toothpick in center comes up with crumbs (not batter). 8. Cool in pan. To make these truly a Guilty Pleasure, allow the brownies to cool completely, cut into even triangles and place on top of a cooling rack, in a sheet pan. Then use the following recipe to make these totally obnoxious! 9 oz. bittersweet chocolate (70% cacao) cup heavy whipping cream 2 Tbsp. sweet cream butter 1. Use an offset serrated bread knife to cut the chocolate into small pieces, set aside in a heat resistant bowl. 2. Heat the heavy whipping cream and butter over a low heat until bubbles just form along the side of the pan. Do not allow to boil! 3. Pour the hot cream over the chocolate and leave it alone for 30 seconds. Start stirring the chocolate/cream mixture, in the middle of the bowl. Keep stirring until it starts to come together and the chocolate is totally melted. (It wont look like its going to, but I promise it will!!) Once the color is consistent (a dark rich brown,) and you have no more chocolate chunks in your bowl, leave it alone for a couple of minutes. 4. Pour the chocolate mixture (a ganache) over the brownies and place the sheet pan in the refrigerator for at least an hour, until the ganache sets. Lisa Jewell SNACKS AND OTHERS Microwave Carmel Corn 12 cups of freshly popped popcorn 1 stick of margarine 1 cup of light brown sugar tsp salt cup of light corn syrup 1 tsp vanilla extract 1 tsp baking soda Mix margarine, brown sugar, salt and syrup in a bowl and microwave on high for 2 minutes. Stir thoroughly and microwave on high for 3 more minutes, stirring every minute. Stir in the vanilla and the baking soda. Put the popcorn in a grocery bag and pour liquid over it. Cook in microwave for 3 minutes and shake bag every minute. Gerry Worden Red Cinnamon Pickles Peel, seed and slice into long pieces, one gallon of cucumbers (Large, yellow, ripe, cucumbers to be used.) Dissolve 2 cups hydrated lime in enough water to cover the cucumbers. (It does not dissolve easily). Soak cucumbers in lime for 24 hours, stirring occasionally. Drain and wash carefully, (DO NOT POUR LIME WATER DOWN THE SINK). Soak the cucumbers in clear water for 3 hours, drain, and cover with: 1 cup White vinegar 1 oz. Bottle of red food coloring (I didnt use that much) 2 Tbsp Alum and enough water to cover. Simmer for 2 hours. Drain and dispose of liquid. Wash cucumbers. Make a syrup of: 10 cup Sugar 1 Tbsp Salt 2 cup White Vinegar 2 cup Water 1 11 or 12 oz. package of red hots 8 sticks of cinnamon or 1 oz of cinnamon oil. Bring to a boil, pour over drained and washed cucumbers. Let stand 24 hours, repeat the process by draining the syrup off the pickles and bringing it to a boil again for 2 mornings. The 3rd. morning pack pickles into sterile jars, pour boiling syrup over to cover, and seal while hot. Darline Worden Wigglers Make up Jell-O following the regular instructions on the package. Use three packages of Jell-O, but only put in the liquid for one package. Pour it into a cake or sheet pan to about one half inch thick and allow it to set in the refrigerator. Cut it into squares or other shapes and they are ready to eat. Gerry Worden ODDS AND ENDS Make Sweetened Condensed Milk #1 1/3 cup evaporated milk cup sugar 2 Tbsp butter Combine ingredients in a pot. Cook over medium heat, beating until sugar and butter are completely dissolved. Makes the same amount as one 14 ounce can of Sweetened Condensed Milk Gerry Worden Make Sweetened Condensed Milk #2 1 cup non-fat dry milk 2/3 cup sugar 1/3 cup boiling water 3 Tbsp butter or margarine Put all ingredients in blender and process until smooth. Makes the same amount as one 14 ounce can of Sweetened Condensed Milk Gerry Worden Make Self-Rising Flour 4 cups all-purpose flour 2 tsp salt 2 Tbsp double-acting baking powder Mix all ingredients well. Store in tightly covered can or jar and use soon. Use in any recipe calling for self-rising flour. Gerry Worden Coal Plant Place two or more lumps of soft coal in a glass bowl; mix 2 tablespoons salt, 2 tablespoons bluing, 1 tablespoon household ammonia pour over the coal. Next morning: Sprinkle over the coal 2 more tablespoons salt. Third morning: add 2 tablespoons salt and 2 or 3 drops of Mercurochrome or red color. Keep bowl where it wont be jarred. In a few days a coal plant will be growing; it will be really lovely in a week or ten days, and will need no further attention. Darline Worden Scripture Christmas cake 1 cup Judges 5:25 (last clause) 1 cup Jeremiah 6:20 (from a far country) 5 Jeremiah 17:11 2 Tbsp I Samuel 14:25 1 cup Judges 4:19 (last clause) 2 cup Numbers 28:5 (1st clause) 5 tsp Amos 4:5 1 tsp Leviticus 2:13 2 cup I Samuel 30:12 (2nd item) 2 cup Nahum 3:12 chopped 1 cup Numbers 17:8 halved ? II chronicles 9:9 to taste Let the scriptures be your guide. Read the scriptures indicated to find the ingredients. Follow Solomon's directions for making a good boy, Proverbs 23:14. Bake as fruit cake at 350 degrees for 45 to 50 minutes. This recipe makes 2 loaves. Author Unknown HINTS How to Measure Unless otherwise specified, one should assume a measure is "level" (i.e., up to but not over the line or top of the container). A "heaping" measure is generally a level measure in a nested measuring container with a mound of extra material on top (just tall enough so that the material does not fall off the mound when the container is moved). Flour. Sift flour first then lightly scoop the flour into the measuring cup until it is heaping. Use the flat back edge of a knife to level the measure. (Some people place the measuring cup in a bowl or container and sift the flower directly into the cup using the container to catch the overflow--your choice). Liquids. Use a graduated clear container. Place it on a level surface and fill to the required level. Look directly across the liquid top to make certain the amount is correct. Oils any syrup may require some help to make certain all the material leaves the container. Powders and Granules. Shake the container first (no need to sift) and then scoop into the measuring cup until heaping; then use the flat back edge of a knife to level the measure. Exception: Brown sugar should always be a packed measure; use the back of a spoon to pack it into the measuring cup. Shortening. Solid oils, including butter, can best be measured using a cup twice the size you need to measure. Fill the cup half full of water and then add the shortening until the water comes up to twice the level needed. Be certain to use a spoon to push the material into the water so that none of the shortening is above the water or you will get more shortening than you need. When you have enough, pour off the water and then use the shortening that is left in the cup. A Few New Things That Might Help You Eliminate ear mites. All it takes is a few drops of Wesson oil in your cat's ear...Massage it in, clean with a cotton ball, repeat daily for 3 days. The oil soothes the cat's skin, smothers the mites, and accelerates healing. Kill fleas instantly. Dawn dishwashing liquid does the trick. Add a few drops to your dog's bath and shampoo the animal thoroughly. Rinse well to avoid skin irritations. Good-bye fleas. Solution for wet, dog odor. Next time your dog comes in from the rain, simply wipe down the animal with Bounce or any dryer sheet, instantly making your dog smell springtime fresh. Headache PainDid You Know that drinking two glasses of Gatorade can relieve headache pain almost immediately-- without the unpleasant side effects caused by traditional "pain relievers." Burn SalveDid you know that Colgate toothpaste makes an excellent salve for burns. Inhalers.Before you head to the drugstore for a high-priced inhaler filled with mysterious chemicals, try chewing on a couple of curiously strong Altoids peppermints or wintergreens. They'll clear up your stuffy nose. Achy muscles from a bout of the flu? Mix 1 Tablespoon of horseradish in 1 cup of olive oil. Let the mixture sit for 30 minutes, then apply it as massage oil, for instant relief for aching muscles. Sore Throat Just mix 1/4 cup of vinegar with 1/4 cup of honey and take 1 tablespoon six times a day. The vinegar kills the bacteria. Cure urinary tract infections with Alka-Seltzer. Just dissolve two tablets in a glass of water and drink it at the onset of the symptoms. Alka-Seltzer begins eliminating urinary tract infections almost instantly-- even though the product was never been advertised for this use. Honey remedy for skin blemishes ... Cover the blemish with a dab of honey and place a Band-Aid over it. Honey kills the bacteria, keeps the skin sterile, and speeds healing. Get rid of unsightly toenail fungus Soak your toes in Listerine mouthwash. The powerful antiseptic leaves your toenails looking healthy again. Easy eyeglass protection... To prevent the screws in eyeglasses from loosening, apply a small drop of clear nail polish to the threads of the screws before tightening them. Cleaning liquid that doubles as bug killer ... If menacing bees, wasps, hornets, or yellow jackets get in your home and you can't find the insecticide, try a spray of Formula 409. Insects drop to the ground instantly. Splinter remover. Just pour a drop of Elmer's Glue-All over the splinter, let dry, and peel the dried glue off the skin. The splinter sticks to the dried glue. Hunt's tomato paste boil cure. Cover the boil with Hunt's tomato paste as a compress. The acids from the tomatoes soothe the pain and bring the boil to a head. Balm for broken blisters... To disinfect a broken blister, dab on a few drops of Listerine, a powerful antiseptic. Vinegar to heal bruises.... Soak a cotton ball in white vinegar, and then apply it to the bruise for 1 hour. The vinegar reduces the blueness and speeds up the healing process. Quaker Oats for fast pain relief... It's not just for breakfast any more! Mix 2 cups of Quaker Oats and 1 cup of water in a bowl and warm in the microwave for 1 minute, cool slightly, and apply the mixture to your hands for soothing relief from arthritis pain. WEIGHTS AND MEASURES ???TeaspoonsTablespoonsOuncesMillilitersCups1 Drop= 1/72 tsp= 1/216 Tbsp0.002 oz.= 0.065 mL1 Dash= 1/16 tsp= 1/48 Tbsp0.010 oz.= 0.308 mL1 Pinch= 1/8 tsp= 1/24 Tbsp0.021 oz.= 0.616 mL1 tsp= 1/3 Tbsp.= 1/6 oz.= 4.93 mL= 2 tsp= 2/3 Tbsp.= 1/3 oz.= 9.86 mL= 3 tsp= 1 Tbsp.= 1/2 oz.= 14.79 mL= 6 tsp= 2 Tbsp.= 1 oz.= 29.57 mL= 1/8 cup12 tsp= 4 Tbsp.= 2 oz.= 59.15 mL= 1/4 cup16 tsp= 5 1/3 Tbsp.= 2 2/3 oz.= 78.86 mL= 1/3 cup1 gill= 24 tsp= 8 Tbsp.= 4 oz.= 118.29 mL= 1/2 cup32 tsp= 10 2/3 Tbsp.= 5 1/3 oz.= 157.73 mL= 2/3 cup36 tsp= 12 Tbsp.= 6 oz.= 177.44 mL= 3/4 cup48 tsp= 16 Tbsp.= 8 oz.= 236.59 mL= 1 cupCupsOuncesMillilitersPintsQuartsGallons1 cup= 8 oz.= 236.59 mL= 1/2 pt.= 1/4 qt.= 1/16 gal.2 cups= 16 oz.= 473.18 mL= 1 pt.= 1/2 qt.= 1/8 gal.3 cups= 24 oz.= 709.76 mL= 1 1/2 pt.= 3/4 qt.= 3/16 gal.4 cups= 32 oz.= 946.35 mL= 2 pt.= 1 qt.= 1/4 gal.5 cups= 40 oz.= 1.18 l= 2 1/2 pt.= 1 1/4 qt.= 5/16 gal.6 cups= 48 oz.= 1.42 l= 3 pt.= 1 1/2 qt.= 3/8 gal.8 cups= 64 oz.= 1.89 l= 4 pt.= 2 qt.= 1/2 gal.10 cups= 80 oz.= 2.37 l= 5 pt.= 2 1/2 qt.= 5/8 gal.12 cups= 96 oz.= 2.84 l= 6 pt.= 3 qt.= 3/4 gal.16 cups= 128 oz.= 3.79 l= 8 pt.= 4 qt.= 1 gal.1 peck= 2.33 gal.1 bushel= 9.31 gal.1 hhd= 63 galAbbreviationsfl dr= fluid drambu= bushelFl oz= fluid ouncelb= poundgal= gallonoz= ouncegi= gillpk= peckhhd= hogsheadpt= pintl= literqt= quartmL= milliliterTbsp= tablespoonoz= ouncetsp= teaspoonpt= pintcm= centimeterqt= quartg= gramTbsp= tablespoonkg= kilogramtsp= teaspoonm= meterdl= decilitermm= millimeter KITCHEN CONVERSIONS  CONTRIBUTERS Lora Horton Darline Worden Alice Holmes Jackie (Worden) Dinsen Jo Ellen Martin Gerry Worden Kevin Worden Lisa Jewell Tery Leavell Sarah Leavell Mary Leavell Becca Leavell      Worden Family Cookbook PAGE  PAGE 49 )*+,8GHIһ骔lYE4E#!hp7@CJOJQJ\^JaJ!hDI@CJOJQJ\^JaJ'h:h?@CJOJQJ\^JaJ$h:h?@CJOJQJ^JaJ(h:h?5@B* OJQJ^Jph%hp75@B* OJQJ\^Jph+h:hp75@B* OJQJ\^Jph h:h?CJOJQJ^JaJ,h:h6f5B* CJ4OJQJ^JaJ4ph,h:h 5B* CJ4OJQJ^JaJ4ph,h:hq 5B* CJOJQJ^JaJph      *,H$ @&^`a$gdp7 ^`gdCJx$ ^`a$gdCJx,UjUHIZ [ \ ] ^ _ % , -  @&^`gdCJx$a$gdp7`gdp7gdp7 ^`gdCJxY ^ % , - . ? @ A ʳʳnYD+0h:hq 5@B* CJOJQJ^JaJph(h:h 5@B* OJQJ^Jph(h:hu5@B* OJQJ^Jph3h:h?5@B* CJOJQJ\^JaJph'h:hp7@CJOJQJ\^JaJ,hqfhp75B* CJOJQJ^JaJph,hqfhp75B* CJOJQJ^JaJph,hqfhqf5B* CJOJQJ^JaJphhp7CJOJQJ^JaJ hI0hhp7CJOJQJ^JaJ - @ A _  c  p [MA4 $  $ $ ^`a$gdCJx$ @&^`a$gdCA B Y Z [ \ x y z { ƽƣԑwfwwUƽ!hw5B*^JmHnHphu j}hwUmHnHujhwUmHnHuhwmHnHu"h`hw0J@\mHnHu2jhwhw>*B*UmHnHphuhwmHnHuh`hw0JmHnHu$jh`hw0JUmHnHuh? 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