Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 c
Flour
2 c
Sugar
1 tsp
Baking soda
3
Eggs
1 tsp
Salt
2 tsp
Vanilla
1/2 tsp
Cinnamon
2 c
Apples -- finely chopped
1/2 tsp
Nutmeg
1/2 c
Raisins
1/2 c
Oil
1 c
Chopped Pecans -- Optional
In mixing bowl, combine flour, baking soda, salt, cinnamon and nutmeg. With mixer at medium speed, beat together oil, sugar, eggs and vanilla. Gradually add flour mixture, beating until smooth. Fold in apples, pecans and raisins. Pour into greased and floured 10 inch tube pan. Bake at 325 for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan.
Source: Favorite Apple Recipes.
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* Exported from MasterCook *
Recipe By : Babe Powell Shelby
Serving Size : 8
Categories : Pies
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 9"
Pie Shell -- unbaked
1 pinch
Salt
2 Tbsp
Flour
1/2 C
Buttermilk
1 1/2 C
Sugar
6 Tbsp
Lemon juice
1/2 C
Butter
1/2 Tsp
Vanilla
3
Eggs
Prick crust on bottom and sides. If you make your own piece crust,
rub a mixture of 1 T flour and 1 T sugar into the holes. This keeps
you from having a soggy pie crust. Bake 10 minutes.
Blend flour and sugar. Melt butter slowly. Beat eggs. Add sugar
and flour to eggs. Beat. Add butter and beat. Add salt.
Add buttermilk and mix. Add lemon juice and vanilla and blend well.
Pour into pastry shell and bake at 300 degrees 45 min.
The 9" pie shell you buy are not as deep as the ones you make yourself
so you need two of them for this mixture.
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Recipe By : Babe Powell Shelby
Serving Size : 8 Preparation Time :0:00
Categories : Pies
Desserts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 C
Sugar
1 Tsp
Vanilla
1 C
Dark corn syrup
1 C
Pecans -- coarsely chopped
3
Eggs
1
Pie shell -- unbaked
2 Tbsp
Butter -- melted
Combine sugar and corn syrup in a small saucepan; bring to a boil. Beat eggs at medium speed til blended. Gradually add hot sugar mixture to eggs, beating constantly. Stir in butter, vanilla and pecans. Pour mixture into pie shell; bake at 350 for 40 min.
My mother (Babe) used to make these all the time. When she and
my daddy had a bakery, she made them up as tarts and they sold them for
5 cents apiece. Guess how long ago that was!
Margaret Garland
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Recipe By : Babe Powell Shelby
Serving Size : 8 Preparation Time :0:00
Categories : Pies
Desserts
Freezing
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
Pie shell -- unbaked
1 C
Brown sugar
6
Apples -- sliced thin
1 C
Flour
2 Tbsp
Granulated sugar
4 Tbsp
Shortening
1/2 Tsp
Cinnamon
4 Tbsp
Butter
2 tbsp
Lemon juice
Fill pie shell with sliced apples. Mix white sugar, cinnamon and
lemon juice. Sprinkle over apples. Mix brown sugar and flour.
Cut in shortening and butter until like meal. Spread over apples.
Bake in hot oven 400 for 1 hr.
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Serving Size : 18
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 C
Flour
12 Tbsp
Butter
1/3 C
Sugar
1 C
Buttermilk
2 1/2 Tsp
Baking Powder
3/4 C
Currants
1/2 Tsp
Baking Soda
1 Tsp
Orange Rind -- grated; zest only
3/4 tsp
Salt
-----Glaze-----
1 tbsp
Heavy Cream
2 tbsp
Sugar
1/4 tsp
Cinnamon
PREHEAT THE OVEN TO 425F. Use an ungreased baking sheet. Combine the
flour, sugar, baking powder, baking soda and salt in a mixing bowl. Stir
well with a fork to mix and aerate. Add the butter and cut into the flour
mixture, using a pastry blender or two knives, or work in, using your fingertips,
until the mixture looks like fresh bread crumbs. Add the buttermilk, currants
and orange rind. Mix only until the dry ingredients are moistened.
Gather the dough into a ball and press so it holds together. Turn the
dough out onto a lightly floured surface. Knead lightly 12 times. Pat the
dough into a circle 1/2-inch thick.
TO MAKE THE GLAZE: In a small bowl combine the cream, cinnamon and sugar; stir to blend. Brush the dough with the glaze. Cut the dough into 18 pie-shaped pieces. Place the scones 1 inch apart on the baking sheet. Bake for about 12 minutes or until the tops are browned. Serve hot.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 c
canned cherries -- sweetened
2 tb
cornstarch
3 tb
sugar
1/8 tsp
salt
1 c
cherry juice
1 tbsp
butter
1 recipe
pastry dough
Drain cherries, saving juice. Mix cornstarch, sugar and salt;
add juice gradually and cook slowly until smooth and thickened. Add
butter and cherries. Cool. Line pie pan with pastry, pour in
filling and cover with top crust. Bake in very hot stove (450°)
15 minutes; reduce to moderate (350°) and bake about 25 minutes longer.
Makes 1 pie.
Source: Culinary Arts Institute; 1950 cookbook
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Recipe By : Don Landry
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 lb
peeled and deveined shrimp
4 c
cooked rice
2 tbsp
tomato paste
1 tsp
sugar
5 cloves
garlic -- minced
2 c
water
1/2 c
chopped celery
1/2 c
bell pepper -- chopped
1/4 lb
margarine -- OR
1 c
oil
1/2 tsp
cornstarch
1/2 c
green onions -- and
parsley -- chopped fine
Salt -- and
black pepper -- and
cayenne pepper -- to taste
Cook rice separately.
Chop shrimp and set aside. Melt margarine or heat oil in a heavy pot. Add onions, celery, bell pepper and garlic. Cook uncovered over medium heat until onions are wilted. Add tomato paste and cook, stirring constantly for about 15 minutes. Add 1 1/2 cups water. Season to taste with salt, black pepper and Cayenne. Add sugar and cook, uncovered, over medium heat for about 40 minutes, stirring occasionally or until oil floats to the top. Add shrimp; continue cooking and stirring another 20 minutes. Dissolve cornstarch in 1/2 c water and add; cook another 5 minutes. Mix ingredients with cooked rice; add green onion tops and parsley. Mix again.
Source: Don's Secrets book purchased at Don's Seafood & Steak House; Lafayette, Louisiana, USA
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Recipe By : Elta Mae Powell Shelby
Serving Size : 16
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 C
Shortening
2/3 C
Prunes -- stewed & chopped
1 C
Sugar
1/2 Tsp
Salt
2
Eggs
1/2 Tsp
Cinnamon
2/3 C
Buttermilk
1/2 Tsp
Nutmeg
1 1/3 C
Flour
1/2 Tsp
Allspice
1 Tsp
Baking powder
-----ICING-----
4 C
Confectioner's Sugar
1 Tsp
Cinnamon
Blend shortening, sugar, eggs; add prunes. Stir in buttermilk. Add sifted dry ingredients. Pour into 2 greased 9" cake pans. Bake at 350` for 25 min.
ICING: Mix 4 c. confectioners' sugar with 1 t cinnamon and
1/4 t salt.
combine half with 4 T shortening. Add remaining sugar mixture.
Add 4 T prune juice and juice of 1 lemon a T at a time. Beat until
creamy.
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Recipe By : Jeffie Elizabeth Powell Newbill
Serving Size : 8 Preparation Time :0:00
Categories : Pies
Desserts
Jeffie's
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 C
Sugar
2 Tbsp
Corn Syrup
1 Square
Unsweetened Chocolate
2 Tbsp
Milk
2 Square
Cocoa Butter
1/8 Tsp
Salt
1 Tbsp
Butter
3
Eggs -- well beaten
Combine sugar and corn syrup with melted chocolate. Mix well.
Add other ingredients. Bake in uncooked pie shell until firm, about
30 min at 400°F.
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Recipe By : Jeffie Elizabeth Powell Newbill
Serving Size : 8 Preparation Time :0:00
Categories : Candies
Jeffie's
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 C
Sugar
1 Lb
Dates
2 C
Milk
1 Tsp
Vanilla
2 Tbsp
Butter
Mix sugar milk and butter in saucepan. Bring to a boil and boil
hard for 15 min. stirring all the time. Add dates and vanilla.
Boil to spongy ball stage, test in cold water. Remove from fire,
add nuts. Beat until thick.
Pour on wet cloth and roll into loaves. Cool and slice.
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* Exported from MasterCook *
Recipe By : Mary Verna Council Knebles
Serving Size : 10 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 C
Cornmeal
1
Egg
2 Tsp
Baking powder
Milk
1 Tsp
Salt
4 Tbsp
Shortening
1 Tbsp
Flour
This recipe is for a small skillet. I usually double it for my square cast iron. If you want a thin, crispy cornbread, then just use it as is. -MNG
In a measuring cup, put 2 rounded t of baking powder, a level t of salt,
a rounded T of flour. Finish cup with cornmeal. Put in a bowl.
In the cup, break 1 egg. Finish with milk. Stir into cornmeal
mix. Put 3-4 T of grease in skillet and get very hot. When
grease is gets hot, pour about 2 T into mix. Be sure skillet is greasy
all over and pour rest of grease out. Pour cornbread mix in.
Bake at 400 for 25 min or until done.
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NOTES : I have a square cast-iron skillet and usually double the recipe
for it. You may want to change the cooking time, if you double.
Recipe By :
Serving Size : 10 Preparation Time :1:00
Categories : Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3/4 c
sour cream
2 c
flour
1 12-oz pkg
Ocean Spray Cranberry-Orange Sauce
3/4 c
sugar
1/2 c
walnuts
2
eggs -- beaten
1 tsp
baking soda
1/2 tsp
salt
Mix together all ingredients. Pour into a greased 9x5 loaf pan.
Bake at 350°F 45-50 minutes. Let stand 10 minutes. Remove
from pan. Can be frozen ahead of time. Thaw before serving.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish
Poultry
Casseroles
Rice
Chicken
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
Chicken, broiler-fryer -- cut in serving pcs
1 1/2 cups
Minute Rice -- uncooked
1 can
Condensed Cream of Chicken
1 can
Condensed Cream of Celery
1 package
Dry Onion Soup & Dip Mix
Preheat oven to 300F. Mix Minute Rice and both cans of soup in 13" x
9" baking dish. Distribute evenly in bottom of dish. Place chicken pieces
in single layer on top of rice-soup mixture. Sprinkle dry onion soup over
top. Cover tightly and bake at 300F for 2 1/2 hours.
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Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:30
Categories : Luncheon
Main Dishes
Seafood
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 pound
mushrooms -- sliced
1 whole
shallot -- chopped
6 tablespoons
butter
3 tablespoons
all-purpose flour
3/4 cup
heavy cream
2 tablespoons
brandy
salt
black pepper
paprika
1/2 pound
crab meat -- cooked
1/2 cup
lobster meat -- cooked
1/2 pound
large shrimp -- cooked
1/4 cup
Parmesan cheese
In a medium skillet, saute mushrooms and shallots
in butter for five minutes. Sprinkle flour over all and cook, stirring,
for one minute. Add cream and bring to a boil, stirring constantly. Remove
from heat and stir in brandy. Season with salt, pepper, and paprika.
Place crab meat, lobster meat, and shrimp
in a shallow, buttered casserole dish. Cover with the mushroom-cream sauce
and sprinkle with cheese. Bake at 450 degrees for 10 minutes, then brown
under broiler (2-3 minutes).
Recipe By : Time-Life Low Fat Pasta
Serving Size : 4 Preparation Time :0:40
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Oz Short Fusilli Pasta
2 Tsp Olive Oil
6 Shallots -- Minced
3 Cloves Garbanzo Beans -- Minced
1 Red Bell Pepper -- Diced
1 Lb Mushrooms -- Thinly Sliced
1/2 Lb Shitake mushrooms -- Thinly Sliced
3 Tbsp Brandy
3 Tbsp Flour
2 C Reduced-Sodium Chicken Broth -- Defatted
1/2 Tsp Dried Rosemary
1/4 Tsp Salt
1/4 Tsp Ground Black Pepper
1/3 C Light Sour Cream
2 Tbsp Fresh Parsley -- Chopped
2 Tbsp Grated Parmesan Cheese
1. Preheat the oven to 450°F. Spray and 11x7-inch baking dish with nonstick spray. Heat a large pot of water to boiling, and cook the fusilli until just tender. Drain well. Transfer to a large bowl.
2. Meanwhile, in a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the shallots and garlic and cook, stirring frequently, until softened, about 4 minutes. Add the bell pepper and cook, stirring frequently, until softened, about 3 minutes. Stir in all the mushrooms. Cover and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.
3. Stir in the brandy and cook, uncovered, until the liquid has evaporated, about 1minute. Stir in the flour until well combined. Gradually stir in the broth. Add the rosemary, salt and black pepper and cook until the mixture is slightly thickened, about 2 minutes longer. Remove from the heat and stir in the sour cream and parsley. Add the mushroom mixture to the fusilli and toss to combine.
4. Spoon the pasta mixture into the prepared baking dish, sprinkle the Parmesan on top, bake for 15 minutes, or until the top is lightly golden. Spoon the fusilli mixture onto 4 plates and serve.
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NOTES : Suggested accompaniments: Sliced tomatoes with chopped parsley, mixed lettuce salad with white vinaigrette, and chunky applesauce sprinkled with cinnamon afterwards.