| Category | Title | Author | Ingredients | Directions | Notes |
| APPETIZERS | Herbed Cheese & Cracker Bits | Leah Kennedy | 2-(10 1/2 oz.) boxes cheese crackers (recommended: Ritz cheese bits, not peanut butter flavor)
1/2 cup vegetable oil 1-(1 oz.) package Hidden Valley original ranch dressing mix 1 heaping tablespoon dried dill 1 teaspoon garlic powder 1 teaspoon celery salt | Place crackers in a large sealable freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder & celery salt. Pour this mixture over the crackers, cover the container & invert to coat the crackers with seasoning. Refrigeratre for at least 24 hours, turning the container periodically to coat the crackers. Let the mixture come to room temp. before serving. Store in the covered container in the refrigerator.
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| BEEF | Meat Balls | Leah Kennedy | Hamburger meat
Cracker crumbs, crushed potato chips for filler Onion soup mix | Mix, shape into balls, brown in small amt. of oil.
Cover with cream of mushroom soup, barbeque sauce, or cream of chicken soup. Heat in oven. | |
| Mexican Casserole Or Burritos | Leah Kennedy | 2 lb. hamburger
1 can Rotel tomatoes 1 can diced tomatoes 1 can chopped green chiles 3/4 c. diced onion 1/2 t. garlic powder Salt & pepper 1 can pinto beans | Brown hamburger & onion. Add remaining ingred. Layer meat mixture, cheese, and slightly fried tortillas in casserole or roll into flour tortillas for burritos. | ||
| BREADS | Banana Bread (2 Loaves) | Leah Kennedy | 1/2 C. oil
2 eggs 1 t. soda 2 C. flour 1 C. sugar Dash of salt 3 ripe bananas, mashed 1/4 C. nuts | Mix oil, sugar, eggs, bananas, soda, salt, & flour--then nuts.
Bake in 2 greased loaf pans 45 min at 350. Should crack on top. | |
| Beer Biscuits | Leah Kennedy | 3 Cups of Bisquick
2 Tablespoons Sugar 1/2 Can (6 oz) Coors Light | Mix together, roll out into a 1/2 inch think dough onto a bisquick dusted cutting board (or on wax paper). Use a glass to cut into about 2 1/2 inch diameter rounds. Bake at 375 for about 12 - 15 minutes. | ||
| Beer Biscuits | Leah Kennedy | 3 C. Bisquick
2 T. sugar 1/2 bottle of beer | Mix. Knead several times. Roll thick. Cut with biscuit cutter. Bake 15 min. at 425. | ||
| Crispy Buttery Waffles | Leah Kennedy | 2 eggs, yolks well beaten,(save the egg whites)
1/2 t. salt 1 3/4 c. milk 2 T. sugar 2 C. flour 4 t. baking powder 1/4 lb. melted butter or oleo Stiffly beat egg whites in separate bowl | Mix the ingredients exactly in the order given; then fold in the stiffly beaten egg whites to make nice fluffy waffle. Have the waffle iron hot. Do not fill iron too full. | ||
| CHICKEN | Chicken Asparagus Casserole | Leah Kennedy | 2 pkg. frozen asparagus--or 2 cans
2 cups chopped chicken or turkey 2 cans cream of chicken soup 1 cup mayonnaise 1 T. lemon juice 1 cup shredded cheddar cheese 1/2 cup bread crumbs 1 T. butter | Cook asparagus-drain-arrange in greased baking dish (9 X 11). Place chicken on top. Combine soup, mayonnaise, lemon juice and pour over chicken. Sprinkle with cheese.
Combine bread crumbs & butter. Sprinkle over all. (Can use 1 tube Ritz crackers and 1/2 to 3/4 c. melted oleo.) I use Ritz crackers. | |
| DESSERTS | Apple Dumplings | Leah Kennedy | 1 pkg. Pillsbury crescent rolls
4 apples, cut in half 1 stick margarine 3/4 c. 7-up 3/4 c. sugar 1 t. cinnamon Cool Whip/Vanilla Ice Cream | Cut apples in half. Wrap each crescent roll around each apple piece. Place each wrapped apple in a 9 x 13 pan. Bring to a boil the margarine, 7-Up, sugar, and cinnamon. Pour over the apples. Bake at 350 degrees for 30 minutes. Serve with vanilla ice cream or cool whip. | |
| Autumn Pumpkin Pie | Leah Kennedy | 2 eggs, beaten
3 C. mashed cooked pumpkin (lg. can--not pie mix) 1 (12 oz.) evaporated milk 1 C. sugar 1/4 C. flour 1 t. vanilla 1/2 t. salt 1 t. cinnamon 1/2 t. ground ginger 1/2 t. ground allslpice 1/4 t. cloves 1/4 t. nutmeg (I use 1 1/2 t. pumpkin pie spice in place of these spices) 1 unbaked 10 in. pie crust Struesel Topping: 1/4 c. butter or margarine 1/2 c. flour 1/2 c. firmly packed brown sugar 1/2 c. chopped pecans | Combine ingred. and blend we.. Pour into pie shell. Makes a lot so you do need 10 in. shell. Bake @ 400 deg. for 10 min. Reduce heat to 350 and bake 35 min. While pie is baking, combine the butter, flour, and brown sugar for topping. Mix well. Stir in pecans. Sprinkle on pie. Bake an additional 10 minutes at 350 degrees. | Makes a large pie so you do need a 10 inch pie shell. | |
| Bohemian Cake | Leah Kennedy | 2 C. white sugar
12 C. brown sugar 1 C. shortening 4 eggs 1 C. milk 2 1/2 C. flour 1 t. baking powder 1 t. vanilla 1 C. coconut 1 C. chopped pecans Glaze: 1/2 c. orange juice 1 c. sugar pinch of salt 1 T. grated orange peel juice of one lemon | Preheat oven 325. Grease and flour bundt pan.
Cream sugar and shortening. Add eggs one at a time, beat well. Add milk and flour (with baking powder) alternately. Add vanilla, coconut, & pecans. Bake approx. 1 hour. Glaze: Mix and heat to a boil. Spread on cake while cake is hot. | ||
| Bread Pudding | Leah Kennedy | 4 1/2 C. milk
4 slightly beaten eggs 4 C. 1" day-old bread cubes 1 C. brown sugar 1 t. cinnamon 2 t. vanilla 1/2 t. salt 1 C. seedless raisins Rum Sauce: 1 C. white sugar 1 C. brown sugar 1/2 C. butter 1 C. whipping cream 1 1/2-2 t. rum flavoring | Bread Pudding:
Combine milk and eggs. Pour over bread cubes. Stir in remaining ingredients. Pour mixture in 9 x 13 baking dish. Place in shallow pan on oven rack; pour hot water around it 1 in. deep. Bake at 350 about 45 min. or until knife inserted halfway between center and outside comes out clean. Serve warm with rum sauce. Rum Sauce: Bring to a boil and serve hot. | ||
| Cherry Bars | Leah Kennedy | Crust:
2 c. flour 2 T. brown sugar 1 c. melted margarine Filling: 1 c. brown sugar 3 T. flour 1 t. baking powder 2 eggs 10 oz. bottle maraschino cherries, drain and slice (save juice) 3/4 c. chopped nuts 1/2 c. coconut Icing: cherry juice powdered sugar | Crust: Combine ingredients and pack into 9 x 13 pan. Pack up sides. Bake 8 minutes at 400 degrees. Cool.
Filling: Combine ingredients and pour over crust. Bake 25 minutes at 350 degrees. Icing: Combine cherry juice with enough powdered sugar (most of a box) to make medium icing. Thick glaze--not as thick as icing. Best if left several days before slicing. Will keep a long time. | ||
| Cherry French Pie | Leah Kennedy | Crust:
3 egg whites 14 Zesta crackers, crushed 1 c. sugar 1/2 c. chopped pecans 1 t. vinegar Filling: 4 oz. cream cheese 1 c. powdered sugar 1 t. vanilla 1 pkg. Dream Whip (mix according to pkg. directions) Topping: 1 can cherry pie filling (refrigerate before opening) | Crust:
Beat egg whites stiff. Add remaining ingredients. Pour into greased and floured 9 x 9 inch dish. Bake at 350 degrees for 20 minutes. Filling: Beat cream cheese, powdered sugar and vanilla til smooth. Fold in Dream Whip. Pour over cooled crust. Topping: After refrigerating cherry pie filling. Put cherry pie filling onto cream cheese layer. Chill for several hours before serving. | Recipe can be doubled and baked in a 9 x 13 in dish. | |
| Date Cookies | Leah Kennedy | 1 C. sugar
1 C. brown sugar 1/2 C. shortening 1/2 C. oleo 3 eggs 3 C. sifted flour 1 t. salt 1 t. soda 1 t. baking powder 2 C. chopped dates 2 C. chopped pecans | Cream sugars and shortenings until light. Add eggs beating well. Combine flour, salt, baking powder & soda. Add to creamed mixture. Stir in dates and nuts. Chill dough. Roll into walnut size balls. Place on greased cookie sheet. Bake in 375 oven 8-10 min. Do not overbake. Sometimes the cookie won't look completely done in center, but after it sets it will be. Makes approx. 6 doz.
| This dough keeps well in a covered container or ziploc bag and you can make a few cookies at a time.
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| Easy Apple Dumplings | Leah Kennedy | u pkg. crescent rolls
2 Granny Smith apples Sauce: 1 stick butter or margarine 3/4 c. 7-Up (or Sprite) 3/4 c. sugar 1 t. cinnamon | Divide apple into 4 sections/pare & core.
Divide crescent rolls into 8 sections. Wrap 1 apple section into each crescent roll section starting at wide part. Seal with end of crescent roll. Place in 9 X 9 baking dish. Sauce: Bring to boil sauce ingredients. Pour over apples. Bake 30 minutes at 350 degrees until brown. | ||
| Harvest Raisin Pie | Leah Kennedy | 2 C. seedless raisins
1 C. water 3/4 C. sugar 2 T. flour 1 T.lemon juice 1/2 C. oleo 2 large eggs, separated 1 cup chopped walnuts or pecans | Simmer raisins in water for 10 min. and remove from heat. Blend sugar, oleo, flour, lemon juice, and beated egg yolks. Add to raisin mixture. Cook, stirring constantly, until mixture is slightly thickened. Cool briefly and stir in nuts. Fold in stiffly beaten egg whites. Spoon into unbaked pie crust, mounding slightly in the center and bake at 325 for 55 min. | I found this recipe in an old Garvin county cookbook with my mother-in-law's name. My husband says he doesn't remember his mother ever baking it but it is now his favorite. | |
| Lemon Pie | Leah Kennedy | 1 C. sugar
2 T. flour 2 T. cornstarch 2 egg yolks 1 1/2 C. hot water 1/4 t. salt Juice and rind of 1 lemon | Blend together flour, sugar, cornstarch. Stir in hot water and cool until thick. Remove from fire and add slowly beaten yolks, cooking again about 1 minute over low heat. Stir in lemon juice and rind. Cool and pour into baked pastry shell. Cover with meringue and bake until delicate brown.
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| Meringue | Leah Kennedy | 3 egg whites
dash of salt 1/4 t. cream of tartar 3/4 - 1 c. powdered sugar | Beat egg whites and salt until frothy. Add cream of tartar; beat until stiff. Slowly add powdered sugar. Mix gently until powdered sugar is thoroughly mixed. Scoop onto pie filling. Put large blob in middle of pie and with the back of a spoon, pull meringue to edge of pie crust to seal filling in. | ||
| Oatmeal Cookies | Leah Kennedy | 1 C. shortening
1 C. sugar 1 C. brown sugar 2 eggs 2 C. flour 1 t. soda 1/2 t. baking powder 1/2 t. salt 2 C. quick oats 1 C. seedless raisins 1/2 C. chopped pecans | Cream first 3 ingred. Add flour, soda, baking powder, salt; then remaining ingred. Drop from teaspoon onto greased cookie sheet. Bake at 350 degrees for 8 - 10 minutes. | ||
| Out Of This World Pie (2 Pies) | Leah Kennedy | 3/4 c. sugar
1 can cherry pie filling large can crushed pineapple with juice 2 T. cornstarch 1 t. red food coloring 3 oz. pkg. cherry jello 4 large bananas, sliced Cool Whip/Whipping Cream 2 pie shells, baked | Mix first five ingredients and cook until thickened. Remove from heat, add gelatin, stir until dissolved. Cool. Add bananas and can add 1 c. chopped pecans. Pour into 2 pie shells and refrigerate. Will keep several days. Serve with a dollop of cool whip or whipping cream. | Can use 2 graham cracker crusts. | |
| Peaches And Cream Pie (2 Pies) | Leah Kennedy | 1 can (14 oz.) Eagle Brand sweet condensed milk
1/3 C. lemon juice 1 carton (16 oz.) Cool Whip 2 large cans (29 oz.) peaches, cut into bite-size and well drained 2 graham cracker pie crusts (9-inch) | Mix condensed milk, lemon juice and Cool Whip until smooth. Fold in peaches and divide evenly into pie crusts. Cover and refrigerate overnight. | ||
| Pecan Pie | Leah Kennedy | 3 eggs, beaten
1 C. sugar 1/2 c. Karo 6 T. melted butter (I use butter) 1 C. pecans | Mix and pour into unbaked pie shell. Bake @ 350 for 15 min.--then 300 for 30 min.
Turn oven off--let sit until you can insert knife and it comes out clean. | ||
| Pie Crust (2 Single Crusts) | Leah Kennedy | 2 1/2 C. flour
1 C. Crisco (I always use Crisco) 1 t. salt 1/2 C. cold water | Combine the first three ingredients; using pastry blender to mix until like small peas. Add cold water; mix lightly with fork. Divide and roll on floured pastry cloth. | My grandfather taught me how to make a pie crust. | |
| Pineapple Chess Pie (2 Pies) | Leah Kennedy | 1 1/3 c. flaked coconut
1 Large can cruched pineapple (drained) 3 cups sugar 4 T. flour 1 stick oleo, room temp 3 eggs, beaten | Mix sugar and flour. Cream in oleo. Add beaten eggs. Beat up, don't whip. Add pineapple and coconut.
Pour into 2 unbaked pie shells. Bake l hour @ 325. | I made these for all the bake sales that I had to take something for. These travel well. | |
| Pineapple Upside-down Cake | Leah Kennedy | 1 stick butter
1 c. packed brown sugar can pineapple slices, drained chopped pecans 1 c. sugar 3 eggs 1/3 c. boiling pineapple juice 1 c. flour 1 t. baking powder | Melt butter in 10 inch skillet (use one that is ovenproof--I use cast iron) Stir in brown sugar. Place pineapple slices on butter/sugar mixture. Sprinkle with pecans.
Combine the sugar, eggs, boiling pineapple juice, flour, and baking powder. Pour over pineapple and bake at 300 degrees for 45 minutes. Remove from pan when cooled. (Invert onto cake plate) | I use crushed pineapple, drained. | |
| Plum Cake | Leah Kennedy | 2 C. flour
1/2 t. salt 1/2 t. soda 1 t. cinnamon 2 C. sugar 3 eggs 1 C. oil 2 jars baby food plums 1 t. red food coloring 1 C. chopped nuts GLAZE: 1 C. powdered sugar l t. butter 2 1/2 T. lemon juice Zest of 1 lemon 1 t. red food coloring | For cake:
Sift together and set aside the first four ingredients. Beat together the sugar, eggs and oil. Add baby food plums and red food coloring. Add dry ingredients and chopped nuts; beat until fluffy. Bake in bundt pan for one hour @ 350 degrees. Remove from pan immediately and glaze while hot, using a pastry brush. Glaze: Heat over low heat until smooth the powdered sugar, butter, lemon juice, and zest of lemon. Add red food coloring. Completely glaze with pastry brush. | Any other baby food fruit may be substituted for the plums. | |
| Special White Cake | Leah Kennedy | Duncan Hines White Cake
1 can Eagle Brand milk 1/3 can Creme de Coconut Icing: 1-8 oz. Cool Whip 1 C. chopped nuts 1 1/3 C. coconut | Bake white cake mix according to pkg. directions in 9 x 13 baking pan. While cake is hot, poke lots of holes in it with a large meat fork or something similar. Combine Eagle brand milk and creme de coconut and pour over cake while hot. Chill.
Icing: Fold together ingredients and spread on cooled cake. Keep refrigerated. | ||
| OTHER | Fancy Egg Casserole | Leah Kennedy | 2 T. margarine
2 T. flour 1/2 t. salt 1/8 T. pepper 2 C. milk 1 C. grated cheese 1 C. diced ham 2 1/2 C. bread crumbs 11/4 C. green onion (chopped) 3 T. margarine 12 to 14 eggs 4 t. margarine 1/8 t. paprika | In saucepan melt 2 T. oleo, blend in flour, salt & papper. Add milk. Cook & stir until bubbly. Stir in cheese until melted. Set aside. SIn large skillet, cook ham & onion in 3 T. oleo until onion is tender, not brown. Add eggs (that have been mixed in a bowl) and scramble just until set. Fold egg mixture into cheese sauce. Turn into 12 X 7 1/2 X 2 baking dish. Combine melted oleo, crumbs, & paprika. Cover. Chill until 30 min before serving. Bake uncovered in 350 oven for 30 min. | |
| Green Chile Enchiladas | Leah Kennedy | 1 can cream of mushroom or cream of chicken soup
1 soup can of milk 1 lg. or 2 small cans green chiles 1 onion, chopped Approx. 1 lb. grated cheddar cheese 12 corn tortillas | Warm soup, milk, and green chiles. Stir to dissolve. Slightly fry tortillas in small amount of oil and drain. Layer tortillas, onion, cheese, and soup mixture in casserole. Bake at 350 approx. 30 min. (until onion is cooked). Serve with pinto beans.
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| SALADS | Cherry Coke Salad | Leah Kennedy | 1 can cherries
1 can crushed pineapple 1 cup coke 1/2 C. sugar 2 boxes cherry jello 1 T. lemon juice Nuts | Drain cherries, add water to make 1 cup liquid, heat. Add 2 boxes jello and sugar. Stir well. Add lemon juice & sugar. Drain pineapple, add water to make 1 cup. Add to jello mixture. Add cherries, pineapple, & nuts. | |
| Orange Sherbet Salad | Leah Kennedy | large pkg. orange jello
1 c. boiling water 1 pt. orange sherbet 8 oz. cool whip 20 oz. crushed pineapple, drained 1 c. mini marshmallows 1 c. chopped pecans | Dissolve jello in boiling water; add sherbet and stir until melted. Set in refrigerator for 10 minutes. Add remaining ingredients. Chill for a couple of hours before serving. | Can add one can mandarin oranges or use 2 cans oranges, drained, in place of pineapple. | |
| Slaw | Leah Kennedy | 1/2 c. oil
1 c. vinegar 1 T. sugar 1 t. celery seed 1/2 t. dry mustard 1 - 1 1/2 t. salt 3 - 4 lb. finely shredded cabbage 2 - 3 green onions, chopped 1 green pepper, chopped 2 - 3 carrots, grated 2 c. sugar | Bring to boil: oil, vinegar, sugar, celery seed, dry mustard and salt. Set aside to cool.
As veggies are prepared, gradually sprinkle 2 c. sugar over them and mix well. When liquid mixture is cool, pour over vegetables. Store in covered container in refrigerator. | I often buy a large bag of slaw mix, rinse in colander, add more grated carrots and the sugar and pour vinegar mixture over. I seldom use onion or pepper. | |
| VEGGIES | Corn Casserole | Leah Kennedy | 1 can cream style corn
1 can whole kernel corn (drained) 1/2 C. chopped onion 1 can green chiles (can use 1/2 c. chopped green pepper) Small jar chopped pimento, opt. 2/3 C. milk 1 C. cracker crumbs 1/4 C. melted oleo 1 egg, well beaten 1 C. grated cheese 2 T. sugar Salt & pepper to taste | Combine all ingredients. Pour into buttered 2 Qt. casserole. Top with paprika. Bake at 350 for 1 hr.
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| Green Bean Casserole | Leah Kennedy | 2 sticks margarine
2 sticks Club crackers, crushed 1 can Cream of chicken or mushroom soup small can evaporated milk 2 T. minced onion small can mushrooms, optional small can sliced water chestnuts 3 or 4 boiled eggs, chopped 3 - 4 cans cut green beans, drained | Melt margarine and mix with cracker crumbs. Line 9 x 13 dish with cracker mixture; reserving small amount for topping. Combine remaining ingredients; pour over crumbs. Top with reserved crumbs. Bake at 350 degrees til hot and bubbly. | I use 4 cans green beans. | |
| Pineapple Casserole | Leah Kennedy | 2 - 20 oz. cans crushed pineapple, drained
1/2 c. sugar 3 T. flour 3 T. pineapple juice 2 c. grated cheese 1 1/2 c. Ritz crackers, crushed 1 stick margarine | Combine sugar, flour, pineapple juice and crushed pineapple. Pour into greased 8 x 8 casserole dish. Top with cheese, then crackers. Melt margarine and drizzle over top. Bake 30 minutes at 350 degrees. |
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