Blackberry Cobbler (Pam's)

Blackberry Cobbler – Pam’s Prize Winner

Ingredients: 1/2 cup                  Butter melted 1 cup plus 2 T           Sugar, divided 1 cup                    Water 1-1/2 cups               Self-rising flour 1/2 cup                  Butter 1/3 cup                  Milk, room temp 2 cups                   Blackberries 1/2 tsp                  Cinnamon

Instructions: Place melted butter in 9x9 baking dish. In saucepan heat 1 c sugar & water until sugar dissolves, set aside. In a separate bowl, cut flour & butter together until course crumbs form. Add milk & stir until dough leaves sides of bowl. Roll into a rectangle. Spread dough with berries, sprinkle with cinnamon & roll up jellyroll style. Cut into 1-1/2 inch slices. Place in pan on top of melted butter. Pour warm sugar water over all. Bake at 350 degrees for 45 minutes. Sprinkle top with remaining sugar; return to oven for 15 additional minutes. Makes 4 to 6 servings.

Lemon Ice Cream (6 Qt)

Lemon Ice Cream (6 Qt)

Ingredients: 4 cups Sugar 3 cups Whipping Cream 1 quart + 1 cup Milk 1 cup Lemon Juice 1 tablespoon Grated Lemon Peel 2-1/2 teaspoon Lemon Extract

Instructions:

Lemon Ice Box Pie

Lemon Ice Box Pie

Ingredients: 3 Eggs, Separated 1 can Sweetened Condensed Milk 1/3 cup Lemon Juice 6 tablespoons Sugar

Instructions: Combine egg yokes and sweetened condensed milk, Mix well. Add lemon juice. Pour into prepared graham cracker crust. Use egg whites for meringue and brown in 350º oven. For meringue, beat egg whites until stiff. Add 2 tablespoons sugar for each egg white. Add to egg white 2 tablespoons at a time beating well after each. Continue to beat until all sugar is dissolved completely. After browning, let pie sit in warm oven with door open for a while. That helps stop the bubbles from forming on the meringue.

Chocolate Crinkles

Chocolate Crinkles

Ingredients: 4 Squares Unsweetened Chocolate ½ cup Oil 2 cups Sugar 4 Eggs 2 teaspoons Vanilla 2-1/2 cups Flour 2 teaspoons Baking Powder ½ teaspoon Salt

Instructions: Melt 4 squares unsweetened chocolate. Add ½ cup oil, 2 cups sugar, 4 eggs and 2 teaspoons vanilla, (stir well after each). Mix: 2 and 1/2 cups flour, 2 teaspoons baking powder, ½ teaspoon salt- Add dry ingredients to the chocolate mixture. Stir well and chill at least 2 hours. Roll in balls, roll balls in powdered sugar. Bake at 350° for 9 minutes on greased cookie sheet. Be careful not to over bake.

Very Veggie Lasagna

Very Veggie Lasagna

Ingredients: 2 Carrots, medium, julienned 1 Zucchini, medium cut into ¼” slices 1 Squash, yellow summer, cut into ¼” slices 1 Onion, medium, sliced 1 cup Broccoli florets ½ cup Celery, sliced ½ cup Pepper, sweet red, julienned ½ cup Pepper, green, julienned 2 cloves Garlic, minced 1 teaspoon Salt 2 tablespoons Vegetable oil 1 jar (28 Oz.) Spaghetti sauce 14 noodles Lasagna, cooked and drained 4 cups (16Oz.) Mozzarella cheese, shredded

Instructions: In a large skillet, stir-fry the vegetables, garlic and salt in oil until crisp-tender. Spread ¾ cup spaghetti sauce in a greased 13x9x2” baking dish. Arrange seven noodles over sauce, overlapping as needed. Layer the half of the vegetables, spaghetti sauce and cheese. Repeat layers. Cover and bake at 350º for 60-65 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield:12 servings.

Never Fail Pastry

Never Fail Pastry

Ingredients: 4 cups Flour, all-purpose 1 teaspoon Baking powder 1 teaspoon Salt 1 tablespoon Sugar 1-3/4 cup Shortening 1 Egg, beaten 1 tablespoon Vinegar ½ cup Water, cold

Instructions: Combine dry ingredients; cut in shortening until mixture resembles course meal. Stir in remaining ingredients. Divide dough into 5 equal parts; shape each into a ball wrap tightly. Chill. May store up to 2 weeks. (For five 9” crusts)

Cherry Pie Filling

Cherry Pie Filling (Lenora’s version)

Ingredients: 1 cup Sugar ¼ cup Flour, all-purpose 3-1/2 cups (2 cans, drained) Cherries, pitted red sour ¼ tablespoon Cinnamon ¾ cup Cherry juice from drained cans above 1 tablespoon Butter

Instructions: Combine sugar, flour and cinnamon. Add juice, blend and add cherries. Cook over medium heat until thick, add butter. Pour into 9” pastry lined pie pan, place 2nd crust over top or use lattice top. Seal edges & prick top. Rub butter over crust & sprinkle with small amount of sugar. Bake at 400° for 35 minutes or until crust is browned. (I started baking this pie as a teen.)

Biscuit Pudding

Mama’s Biscuit Pudding

Ingredients: 5 Biscuits 3 Eggs 3 cups Milk, heated 1 cup Sugar 1 teaspoon Vanilla

Instructions: Break biscuits into bowl.. Heat milk and pour over biscuits. Let set, beat eggs; add sugar & vanilla to eggs. Pour egg mixture over biscuits. Pour into pan, sprinkle sugar (nutmeg optional) over top. Bake 425° until done – light brown on top and slightly firm about 45 minutes.

Mexican Corn Bread

Mexican Corn Bread (from Frances)

Ingredients: 1 cup Corn, cream style 1-1/2 cup Corn meal, self-rising 2 tablespoons Bell pepper, chopped 2/3 cup Wesson oil 2 Eggs ½ cup Green onion, chopped 1 cup Sour cream 1 cup Cheese, grated

Instructions: Mix and pour ½ batter into pan (1st 7 ingredients), sprinkle ½ cup grated cheese over top. Add remaining batter. Top with remaining ½ cup cheese. Bake 350° for 40 minutes or until done.

Lemon Bread

Lemon Bread

Ingredients: 1 cup Margarine 3 cup Sugar 4 Eggs 3 cups Flour, all-purpose ½ teaspoon Salt ½ teaspoon Soda 1 cup Buttermilk 1 Rind, Grated from 1 lemon 1 cup Pecans, chopped ½ cup Lemon juice

Instructions: Blend margarine, 2 cups of the sugar and eggs. Sift next 3 ingredients together; add alternately to creamed mixture with buttermilk. Fold in lemon rind and pecans. Pour into well-greased loaf pans. Bake for 1 hour at 350. Mix remaining sugar and lemon juice together well. Spoon over hot bread. Cool for 1 hour before slicing. Yield: 24-30 slices.

Gingerbread

Gingerbread

Ingredients: Bread: 2 cup Flour, all-purpose, sifted 2 teaspoons Baking powder ¼ teaspoons Soda 2 teaspoons Ginger 1 teaspoon Cinnamon ½ teaspoon Salt 1/3 cup Shortening ½ cup Sugar 1 Egg, beaten 2/3 cup Molasses ¾ cup Sour or buttermilk Sauce: 2 tablespoons Flour ¼ cup Sugar 1 cup Milk

Instructions: Sift flour once, measure, add baking powder, soda, spices & salt and sift 3 times. Cream shortening thoroughly. Add sugar gradually and cream together until light and fluffy. Add eggs and molasses; then flour. Alternately with milk. Beat after each addition until smooth. Pour into greased pan or a ring mold. Bake in moderate oven, 350°, for 35 minutes. Sauce: Sprinkle 2 tablespoons flour over ¼ cup sugar and mix; add 1-cup milk. Cook until it begins to thicken. Pour over each square when served.

Crispy Chicken

Crispy Chicken

Ingredients: 1-1/2 cup Crisp rice cerial, coarsely crushed 2 tablespoons Flour, all-purpose 1 teaspoon Salt ¼ teaspoon Thyme, dried ¼ teaspoon Poultry seasoning ¼ cup Butter or margarine, melted 4 Boneless skinless chicken breast halves (about 1 lb.)

Instructions: In shallow bowl, combine cereal, flour & seasonings. Place butter in another bowl. Dip chicken in the butter, then into the cereal mixture. Place in greased baking pan. Drizzle with remaining butter. Bake uncovered at 400° for 20-25 minutes or until juices run clear.

Skillet Stroganoff

Skillet Stroganoff

Ingredients: 1 pound Round steak, sliced ½” thick 2 tablespoons Flour ¾ teaspoon Salt ¼ teaspoon Pepper 2 tablespoons Oil 2 tablespoons Onion, minced 2 cups Water 1 can Cream of chicken soup ½ cup Sour cream

Instructions: Cut steak into thin slivers. Combine flour, salt, and pepper. Roll pieces of beef in flour mixture, coating well. Heat salad oil in skillet 350. Brown beef on all sides. Add onion. Turn heat down to 275. Add water, cover pan and simmer 45 minutes.. Add enough water to make about 2 cups of liquid. When boiling, add noodles, cooking according to package directions. Stir in soup and sour cream. Heat 2-3 minutes.

Miniature Pecan Pies

Miniature Pecan Pies

Ingredients: Crust: 1 package (3 oz.) Cream cheese, softened ½ cup Margarine, softened 1 cup Flour, all-purpose Filling: 1 Egg ¾ cup Brown sugar 1 tablespoon Butter ½ teaspoon Vanilla 2/3 cup Pecans, chopped 24 Pecan halves

Instructions: Crust: Blend together and chill. Roll into 2 dozen balls. Place in muffin tins and press middle with thumb to fit pan. Filling: Beat eggs, sugar, margarine and vanilla. Add chopped pecans. Fill cups and top with 1 pecan half. Bake in 325 oven for 25 minutes. Let cool in pan.

Buttermilk Pie

Buttermilk Pie (from Karen Moreland Farnell)

Ingredients: 3 cup Sugar 1 stick Butter 5 Eggs 3 tablespoons Flour 1-1/4 cups Buttermilk 1 teaspoon Lemon juice 1 teaspoon Vanilla

Instructions: Cream sugar and butter: add eggs, flour and mix well, Add buttermilk and mix. Pour into 2 unbaked 8-9” pie shells. Bake at 450° for 5 minutes and turn temperature down to 300° for 45-60 minutes.

Berry Cobbler (Mama's)

Mama’s Berry Cobbler

Ingredients: Flour, self-rising Flour, all-purpose Sugar Berries Shortening Water

Instructions: Add sugar and a little water to berries. Heat to a boil (remember dumplings will absorb liquid and sweetness, taste after adding dumplings). Make dumplings while berries are heating. Mix self-rising and plain flour 2 to 1 ratio (2 parts self-rising to 1 part plain flour). Add small amount of shortening (about 1 tablespoon to each 1-1/2 cup flour). Cut shortening into flour; add water to make consistency of biscuits. Rollout and cut, add to berries. Cook about 1 minute after all dumplings are added. Mix dough for pan lining and top crust. About the same ratio of flour and a lot more shortening, more like regular piecrust. Cut shortening into flour and add water. Rollout thin and place around side of pan. Pan dumpling mixture into pan (make sure there is enough liquid to cover dumplings and berries well – dumplings absorb liquid). Rollout crust for top place over dumplings. Butter on top and sprinkle with sugar. Bake in 350° oven until brown on top. Use pan large enough for mixture to boil. Boils over easy.

Ice Box Rolls

Ice Box Rolls

Ingredients: 7 cups Flour, all-purpose 2 Eggs 1 cup Crisco 2 pkg. Yeast, packages or cakes ¾ cup Sugar 1 cup Water, boiling 1 cup Water, iced ¾ teaspoon Salt

Instructions: Cream ¾ cup sugar with 1 cup Crisco (not oil). Dissolve with 1 cup boiling water. Add 1 cup ice water then add 2 yeast cakes or packages. Add 2 eggs beating in lightly. Add 7 cups flour, ¾ teaspoon salt and mix well. Cover and put in icebox. Use as needed. About 1-1/2 hrs before needed take out some (about the size of a baseball) and roll out in a thin circle. Cut into wedges with a pizza cutter and roll up each wedge, large side first. Cover and let rise. Bake 15-18 minutes in 350° oven.

Slow-Cooked Short Ribs

Slow-Cooked Short Ribs

Ingredients: 2/3 cup Flour, all-purpose 2 teaspoons Salt ½ teaspoon Pepper 4 to 4-1/2 pounds Boneless beef short ribs ¼ to 1/3 cup Butter or margarine 1 Large onion, chopped 1-1/2 cups Beef broth ¾ cup Cider or red wine vinegar ¾ cup Brown sugar, packed ½ cup Chili sauce 1/3 cup Ketchup 1/3 cup Worcestershire sauce 5 Garlic cloves, minced 1-1/2 teaspoons Chili powder

Instructions: In a large resealable plastic bag, combine the flour, salt and pepper. Ad ribs in batches and shake to coat. In a large skillet, brown ribs in butter. Transfer to a 5-quart slow cooker. In the same skillet, combine the remaining ingredients. Cook and stir until mixture comes to a boil: pour over ribs (slow cooker will be full). Cover and cook on low for 9-10 hours or until meat is tender. Yield: 12-15 servings.

Enchiladas

Enchiladas

Ingredients: 12 Corn Tortillas 1 pound Hamburger meat ½ teaspoon Salt 1 teaspoon Garlic power 2 tablespoons Flour 1 can Enchilada sauce 2 cups Water 2 cups (#2 can) Tomato juice

Instructions: Sauce: Brown hamburger meat with salt & garlic powder. Sprinkle flour & enchilada sauce. Add water and tomato juice. Let simmer about 30 minutes and set aside. Heat oil in small saucepan. Dip each tortilla in hot oil quickly. Place 1 tbl. meat sauce on each tortilla. Sprinkle each with grated onion and cheddar or longhorn cheese and roll tortillas. Place in 9x13” pan with open side down; pour sauce over top and sprinkle with remainder of grated cheese. Place in 350° oven until cheese is melted (about 30 minutes).

Taco Soup

Taco Soup

Ingredients: 2 pounds Ground Beef 1 medium Onion 2 cans (14-1/2 Oz.) Diced Tomatoes, undrained 1 can Rotel tomatoes & green chilies, undrained 1 can Whole kernel corn, undrained 1 can Pinto beans, undrained 1 can Ranch-style beans, undrained 1 pkg. Dry taco seasoning mix 1 pkg. Dry Original Hidden Valley Ranch Dressing Mix

Instructions: Brown ground beef with onion; drain off excess fat. Put ground beef, onion and all remaining ingredients in a slow cooker and simmer 2 hours or longer. The longer it simmers, the better the seasonings are mixed. You do not need to add water to the soup, although you can rinse out the bean cans with a small amount of water and add to the soup if desired. If you do not have a slow cooker, you may cook this in a covered Dutch oven over very low heat, stirring occasionally to keep mixture from sticking to bottom of pot. Note: this freezes well.

Red Velvet Cake

Red Velvet Cake

Ingredients: 2 cups Flour 1-1/2 cups Sugar 2 tablespoons Cocoa 1 teaspoon Salt ½ cup Crisco 1 ounce Red food coloring 1 teaspoon Vanilla 1 cup Buttermilk (or milk with a teaspoon vinegar) 2 Eggs 1 teaspoon Vinegar 1 teaspoon Baking soda

Instructions: Sift flour, sugar, cocoa and salt together. Add Crisco, food color, vanilla and 2/3 cup of the buttermilk. Beat well. Add eggs, remaining buttermilk. Beat 1 minute. Mix vinegar and soda and add to cake mixture by hand. Bake at 350º for 25-30 minutes in 2 round greased and floured cake pans. Red Velvet Icing: Part 1: Blend 1-cup milk in ¼ cup sifted flour and cook until thick. Add a pinch of salt and set aside to cool. Part 2: Cream 1-cup sugar, 1 cup Crisco and 1-tablespoon vanilla. Add Part 2 to Part 1 and beat at high speed until fluffy.