T's Banana Cake

2 1/2 c. sugar
1 c. margarine or Crisco (if using Crisco, add 1/2 t. salt)
3 c. plain flour
4 eggs
2 t. soda
8 T. buttermilk
2 t. vanilla
2 c. mashed ripe bananas

Cream margarine and sugar. Add eggs one at a time, beating well. Sift flour, measure, add soda and sift again. Add to margarine mixture alternately with buttermilk. Add vanilla and bananas. Bake in layer pans at 350 degrees. Makes 4 layers.

Frosting

1 c. margarine
1 1/2 c. sifted powdered sugar
1/2 c. mashed bananas

Beat together until smooth and add 1/2 c. crushed pecans. Spread between layers and over the outside of cake.

Paula's Cheese Ring

16 oz. sharp cheddar cheese
16 oz. mild cheddar cheese
1 small onion, grated
1 c. sour cream
1 t. red pepper
1 c. chopped pecans

Grate cheese in food processor or by hand. Then mix all other ingredients together except for pecans. Grease ring and pat pecans around. Refrigerate overnight. Pat remaining pecans around ring. Serve with strawberry preserves in the middle of the ring, with butter crackers.

Merle's Chocolate Chip Cookies

I am taking these WONDERFUL cookies to Thanksgiving with Nate's family tomorrow. (We ladies do not go empty-handed, right?)
These are the perfect chocolate chip cookies. Just straightforward and traditional like they should be. I snuck one and dunked it in milk...delicious.
Highly recommend this recipe.

CHOCOLATE CHIP COOKIES

1 pkg. Baker's semisweet chocolate
1 egg, well-beaten
1/2 c. butter or other shortening
1/2 c. granulated sugar
1/4 c. brown sugar, firmly packed
1 t. vanilla
1 c. sifted flour
1/2 t. salt
1/2 t. soda
1/2 c. chopped walnuts (optional, I used them and they were great!)

Cut each small square of chocolate in 4-6 pieces. Cream butter, add sugars gradually, and cream together until light and fluffy. Add egg and mix thoroughly. Sift flour once, measure, and add salt and soda, then sift again. Add flour in two parts, and mix well. Add cut chocolate, nuts, and vanilla. Mix thoroughly. Drop by teaspoons onto greased baking sheet 2" apart. Bake at 375 degrees 10-12 minutes. All measurements are level.

Merle's Pork Chops and Rice

4 small pork chops
6 t. raw rice
1 lg. onion
1 ripe tomato
1/2 green pepper
1 can consomme
salt
pepper
marjoram
thyme

Brown pork chops in skillet. Place chops on top of rice in bottom of baking dish. Add pork drippings. Put a slice of onion, tomato, and green pepper on each. Season each layer to taste with salt and pepper. Pour in consomme. Sprinkle all over with a couple of pinches each of thyme and marjoram. Bake at 350 degrees 1 hour, covered.

Paula's Holiday Chex Mix

1/2 c. butter
4 1/2 T. Worcestershire
1 1/4 t. seasoned salt
2 c. corn Chex
2 c. rice Chex
2 c. bran Chex
2 c. wheat Chex
1 c. salted nuts
Preheat oven to 250 degrees. Heat butter in shallow baking dish (15x10x2") in oven until melted. Stir in Worcestershire and salt. Add Chex and nuts. Mix until all pieces are covered. Heat in oven 1 hour, stirring every 15 minutes. Spread on paper towels. Makes 9 cups.

T's Marinated Bean Salad

MARINATED BEAN SALAD

1 can green beans
2 t. sugar
1 can wax beans
1/2 t. crushed basil
1 can kidney beans
1/2 t. salt
1 thinly sliced onion
1/8 t. pepper
1/4 c. vinegar (any kind)

Drain beans well. Combine other ingredients and pour over beans. Allow to stand at least 4 hours, overnight if possible.

Paula's Lemon Pie

1 baked frozen pie crust

Filling:

1 can Eagle Brand milk
1/2 c. lemon juice
1 tsp. lemon rind
3 egg yolks

Crust:

3 egg whites
1/4 (or a little more) cream of tartar
6 T. sugar
a few drops vanilla or lemon extract

In a medium bowl, beat egg yolks, then beat in lemon rind, milk and lemon juice. Turn into cooled crust. In a small bowl, place egg whites and cream of tartar. Beat until soft peaks form. Gradually add sugar and beat until stiff peaks form. Spread over filling and seal to crust and swirl with teaspoon. Bake at 325 degrees 12-15 minutes or until golden brown. Store in refrigerator. 

T's Cheese Grits Casserole

2 c. cooked grits
2 eggs, beaten
1/3 c. milk
1 t. salt
1 stick garlic cheese
1 stick butter

Combine grits, eggs, milk, and salt. Melt cheese and butter over low heat. Stir into grits mixture. Place in greased casserole. Bake at 350 degrees for 30 minutes.

T's Cheese-Garlic Grits

CHEESE-GARLIC GRITS

3 c. water
1 stick butter
1 t. salt
1 garlic cheese roll
1 c. quick-cooking grits
2 eggs
milk

Cook grits according to directions on package. Melt butter and cheese roll together in saucepan. Beat two eggs well, and pour into one-cup measuring cup. Fill with milk. Pour the cheese-butter mixture into the cooked grits. Blend. Add egg and milk mixture and stir well. Pour into a 1 1/2 qt. casserole and bake at 350 degrees for 40 min. (If it has been refrigerated, bake for 50-60 minutes).

T's Cavilfiore (Italian Style Cauliflower)

1 med. head cauliflower
2 c. ricotta cheese
1 egg, beaten
1 oz. Parmesan cheese, grated

Blanch the cauliflower in boiling water 3 minutes. Drain. Cut head quarters; trim stems. Place in individual baking dishes. Mix ricotta cheese and egg. Blend in Parmesan cheese. Beat 2 minutes or until well-blended. Pour 1/4 of the mixture over each quarter head of cauliflower. Bake at 350 degrees 20-30 minutes.

Aunt Annie's Hot Chicken Salad

1 can boned chicken (or 1 c. chopped cold chicken)
1 can cream of chicken soup
1 can chopped celery
1/2 c. mayonnaise
1 t. grated onion
2  c. Ritz cracker crumbs
2 hard-boiled eggs

Mix all of above except 1 c. crumbs, saving for top. Bake at 350 degrees 25 minutes.

Merle's Mustard Vinaigrette Salad Dressing

1 med. onion, diced
garlic salt
1 T. salt
1/2 t. mustard
1/2 t. paprika
1/8 t. pepper
3 T. sugar
2 c. oil
3/4 c. vinegar
1/4 c. water
1 t. parsley
1 t. celery

Blend in blender. Refrigerate in closed container. Makes approximately 1 qt.

Nancy's Chocolate Chip Turtle Bars

3/4 c. butter flavored all vegetable shortening
1 3/4 c. all-purpose flour
1 t. salt
1 1/4 c. firmly packed brown sugar
3/4 t. baking soda
1 1/2 c. semi-sweet chocolate chips
2 T. vanilla
milk
1 egg
1 14 oz. bag caramels, unwrapped
1 T. water

Heat oven to 350 degrees. Grease a 9x13"pan with shortening. Place cooling rack on counter-top. Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well-blended. Beat egg into creamed mixture. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips. Divide dough into thirds. Pat 2/3 dough into the bottom of the prepared pan. Combine caramels and water in small saucepan. Place on very low heat. Stir constantly until caramels melt. Spread caramel mixture over dough in pan to within 1/2" of the edge. Divide remaining dough into measuring teaspoonfuls and drop evenly over the caramel layer. Bake at 350 degrees 25-30 minutes or until golden brown. Do not overbake. Loosen from sides of pan with knife. Cool completely on rack. Cut into bars about 1 1/2 X 1 1/2". Makes about 2 dozen bars. Especially good warmed slightly.

Tommy's Grilled Salmon with Hoisin Sauce

Wash salmon and drizzle lemon juice over it to cut fish taste. In a saucepan, melt 1/3 c. margarine. Stir in 2 T. lemon juice, 1 T. fresh parsley, 1/2 t. tarragon, and 1/2 t. flavor enhancer (Accent). Brush mixture over salmon steaks or fillets. Place for warm coals for 8 min. on each side. Baste frequently. Serve with warm Hoisin sauce.

Hoisin Sauce:

1 7 oz. jar Hoisin sauce (found in Chinese food section)
2-3 t. molasses
touch of honey
juice of fresh orange
1 t. Szachuan sauce (or to taste)

Blend Hoisin sauce and Szechuan sauce in a small saucepan. Blend in orange juice, molasses, and honey. Mix well over low heat. Will be loose. Cook 1 hour.
Use on anything as marinade. Can marinate chicken, pork, etc. for an hour or baste last 5-10 minutes instead of marinating. 

Nancy's Shrimp Dip

1 8 oz. carton sour cream
1 8 oz. pkg. cream cheese
1/2 c. chipped celery
1/2 c. chipped onion
1/4 t. salt (seasoning to taste)
1/4 t. pepper (seasoning to taste)
1/8 t. red pepper (more if desired)
juice of 1 lemon
2 4 oz. cans shrimp (fresh shrimp may be used)

Blend sour cream and cream cheese until smooth. Fold in celery and onion. Add salt, peppers, and lemon juice. Mash shrimp with fork and add to mixture. Refrigerate several hours before serving. May be prepared 2 days in advance. Serve with toasted bread rounds or crackers. Makes 1 quart.

Nancy's Hot Spiced Tea

Bring 1 gal. water to a boil.

Add:
6 tea bags
1 t. whole cloves
1 t. whole allspice
2 sticks cinnamon, broken up

Steep 15 minutes in hot water. Leave spices and take tea bags out.

Add:
2 1/2 c. sugar
1 c. lemon juice (frozen Minute Maid)
2 c. frozen, diluted orange juice

Strain and remove spices. May be kept for several days in refrigerator.

Nancy's Cheese Puff Souffle

4 jars Old English Sharp Cheddar cheese
1 T. Worcestershire
2 sticks margarine
2 dashes Tabasco

Whip until smooth and of spreading consistency.

3 loaves Pepperidge Farm sandwich bread

Stack 3 slices and cut off crust. Layer bread, cheese, bread, cheese, bread. Cut bread into quarters and ice sides and tops with cheese mixture. Place on cookie sheet. Bake at 350 degrees 15 minutes. May freeze on cookie sheet and put into plastic bags to store in freezer. Makes 60 cheese puffs.

Nancy's Fat Free Oatmeal Raisin Cookies

Mazola no stick cooking spray
1/2 t. baking soda
1 c. flour
1/2 t. cinnamon
1 c. quick oats
2 egg whites
1/2 c. sugar
1/3 c. Karo light or dark corn syrup
1/2 t. salt
1 t. vanilla
1/2 t. baking powder
1/2 c. raisins

Spray cookie sheet with cooking spray. In large bowl, combine dry ingredients. Stir in egg whites, corn syrup, and vanilla until well mixed. Add raisins. (Batter will be stiff.) Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake in a 375 degree oven 10 minutes or until firm. Do not overbake. Remove; cool on wire rack. Makes about 2 1/2 dozen cookies.

Kate's Portabella Sandwich

4 Portabella mushrooms (4-5" diameter, cap only)
1 c. beef stock or beef broth
1 1/2 t. pesto sauce
2 oz. mayonnaise
1 T. marsala wine
1/2 t. fresh chopped basil
1 pinch salt
1 lg. spinach leaf chopped into thin strips
1/2 t. fresh chopped rosemary
1 1/2 t. extra virgin olive oil
1 med. beefsteak tomato
1 tsp. fresh chopped garlic
1 pinch sugar
4 Foccacia (4" diameter)

Preheat oven to 450 degrees. Reduce stock to 1/2 c. Combine and refrigerate pesto and mayonnaise. Place mushroom caps, gill side down, on cookie sheet and bake 8-9 minutes. While mushrooms are baking, combine reduced stock, wine, garlic, rosemary and oil in saucepan. Bring to boil for 1 min. Slice Foccacia in half and toast in broiler 2 min. or until light brown. Add baked mushrooms to beef stock and keep warm. Season tomatoes with salt, sugar, and basil. Assemble by placing bottom of foccacia on plate, top with pesto-mayonnaise, spinach, mushroom, tomato, and top with foccacia. Remaining liquid can be reserved for additional sandwiches or dipping.

Merle's Lasagna

1/2 lb. salt pork
1 lb. ground beef
1 egg
2 T. bread crumbs
1 T. parsley
1/2 t. salt
1/8 t. pepper
1 clove garlic
1 T. Parmesan cheese
1 onion
1 #2 1/2 can Italian tomatoes
1 6 oz. can tomato paste
1 1/2 paste cans water
1 T. salt
1/4 t. dried basil
1/2 t. pepper
6 qt. water
3 T. salt
1 T. olive oil
1 lb. lasagna noodles
1 lb. ricotta or cottage cheese
1 lb. Mozzarella cheese
1 c. Parmesan cheese

First in Dutch oven, saute' diced salt pork 'til crisp. Meanwhile, make meatballs by lightly stirring together beef, egg, finely sifted breadcrumbs, parsley, salt, pepper, minced garlic, and 1 T. Parmesan cheese. Shape into 6 or 8 balls. Brown balls in pork fat. Add minced onion and saute' 'til browned. Strain tomatoes through coarse strainer into Dutch oven. Add tomato paste, water, salt, basil and pepper. Simmer, covered, for 2 hours. 30 minutes before sauce is done, start cooking noodles. Bring water to boil in large kettle and add salt and oil. When water boils, add noodles slowly so water does not stop boiling. Cook until tender, about 25 minutes. Drain well and quickly separate to prevent sticking. Rinse in cool water. Heat oven to 350 degrees. In bottom of a 14x10x2" baking dish, place some of the sauce. Remove meat balls from sauce and crumble. Mix ricotta with about 1/4 c. of sauce. Now place layers in pan in this order: Noodles, sliced mozzarella, Parmesan, ricotta, crumbled meat balls, and sauce. Bake 25 minutes. Let stand 15 minutes to set. Cut in 2" squares and lift out with spatula. Serves 8-10.

Paula's Cheese Fondue

4 slices bread, halved and buttered
1 c. grated cheese
1/2 t. dry mustard
2 eggs, well-beaten
2 c. milk
1/2 t. salt
1/2 t. pepper
Chopped ham (optional)

Place bread in casserole. Spread cheese over. Add ham if using. Sprinkle mustard. Mix eggs and milk with salt and pepper. Pour over bread. Bake 45 minutes at 350 degrees. Can be made ahead.

Kate's Oyster Omelet

1 pkg. oyster mushrooms, rinsed lightly and sliced
4 eggs
2 T. scallions (green parts)
1 c. shredded mozzarella
1 T. margarine
dash salt
dash pepper

Saute mushrooms with 1/2 T. margarine over medium high heat for 3 minutes. Cover and set aside. In a bowl, mix eggs, scallions and a dash of salt and pepper. In a saucepan over medium heat, add remaining 1/2 T. margarine and egg mixture. Shake pan back and forth until it sets. Lift edges, allowing uncooked portion to run underneath. Wait 30 seconds. Add mushrooms and cheese. Fold in half. Cook 1 minute. Serves 2.

Nancy's La Strata

1 lb. lean ground beef
1 4 oz. can mushrooms, drained and sliced
1 10 oz. frozen chopped spinach, thawed and well-drained
8 oz. low-fat cottage cheese
4 oz. skim mozzarella, shredded
1/4 c. minced onion
1 8 oz. can tomato sauce
1 t. basil
1 t. chopped parsley
dash garlic salt
dash pepper

Preheat oven to 375 degrees. In skillet, saute' ground beef and onion. Add sauce, basil, parsley, garlic salt, pepper, mushrooms. Combine spinach and cottage cheese. In an 8" square baking dish, put layers of spinach, meat, and cheese. Repeat. Bake 15-20 minutes. Serves 4.

Judy's Party Green Salad

juice from 1 can 20 oz. crushed pineapple
24 lg. marshmallows
1 pkg. lime gelatin
2 c. cottage cheese
1 c. drained pineapple
1 c. chopped pecans
1/2 pt. whipping cream

Combine pineapple juice and marshmallows in double boiler over low heat, stirring to dissolve. After marshmallows begin to melt, add gelatin and stir on occasion until dissolved. Remove from heat. Add cottage cheese, pineapple, and pecans. Whip cream, and fold into mixture. Pour into Pyrex dish and refrigerate. Best made the night before.

Judy's English Pea Casserole

2 cans peas
6 T. flour
2 sticks butter
Cracker Barrel extra sharp cheese, cubed
3 boiled eggs, cut up
slivered almonds, optional
milk
salt and pepper to taste
Club Crackers
4-5 slices light bread


Melt one stick of butter, add flour and blend well; drain peas, saving liquid in large measuring cup. Add milk to liquid to make 3 cups. Slowly pour liquid into butter mixture and stir until smooth. Add cubed cheese to mixture until melted. Add salt and pepper to taste. Add milk if needed. Lightly grease a casserole dish. Crumble Club crackers and place a thin layer of crumbled crackers in bottom of casserole. Layer one can of peas over, then half the cut-up eggs, then almonds, then half the liquid. Repeat layers of crackers, peas, eggs, almonds and liquid. Melt 1/2-1 stick butter in pan and crumble 4-5 slices light bread until butter is absorbed. Crumble bread mixture on top of casserole and bake at 350 degrees approximately 30 minutes.

Nancy's Fried Rice

This was part 2 of a Chinese dinner I made the other night (as a side to Paula's Chicken Orange), so I omitted the meat. Very hearty side dish. If I did not have a boyfriend present at half my dinners now I would have just made it and eaten it by itself as a meal. It's very filling; I really liked it.

FRIED RICE

2 stems celery, slivered
4-6 c. cold rice
1 med. onion or 1 bunch green onions, chopped
1 c. frozen green peas, thawed and drained well
4 oz. sliced mushrooms
1/2 lb. meat (shrimp and chicken), slivered

Bring wok or electric skillet to medium heat and salt lightly. Coat with 2 T. olive oil. Toss in celery, onion, mushrooms and peas and stir fry 1 minute. Set aside. Stir fry shrimp and chicken in 1-2 T. olive oil. Add rice and cooked vegetables. Toss with the following seasonings (which have been mixed together):

2 T. soy sauce
1/2 t. salt
2 T. sherry
1 t. msg. (Accent)
1 t. olive oil (only if mixture looks a little dry)

The more meat, the fancier the dish. This can be prepared without the meat as a side dish.

Willie's Dried Apple Cake

DRIED APPLE CAKE

2 c. dried apples
5 c. flour
1 c. nut meats
2 c. molasses
4 eggs
2 c. raisins
2 c. sugar
1 c. wine (or milk)
1 t. vanilla
1 c. butter
1 t. baking soda
1/2 t. salt
Spices, orange peel, and lemon peel to taste

Cut up apples and soak overnight in enough water to cover. Cook apples in molasses until transparent; let cool. Cream butter and sugar. Add eggs, beating them in without separating. Mix dry ingredients and add to cream mixture alternately with milk or wine. Add apples. Lightly flour nuts and raisins, and mix in. Bake 2 hours at 350 degrees in a greased 9x13 pan.

Nancy's Spinach Casserole

Nancy gave this recipe to my mom, who in turn made it often. It is my very favorite dish on the planet.

SPINACH CASSEROLE

3 pkgs. chopped frozen spinach
6 raw eggs, beaten
2 cartons creamed cottage cheese
1 1/2 lb. grated sharp cheddar cheese
1 stick margarine
6 T. flour

Cook and salt spinach in big boiler. Drain and return to boiler. Mix in margarine, then eggs. Sprinkle flour; add remaining ingredients. Can freeze before cooking. Bake 1 hour at 350 degrees or until crusty.

Merle's Sausage Casserole

Made this for a late breakfast to eat while watching State play Texas A&M the other day. It's great! And very cheap and easy. Lots of leftovers so I will have breakfast all week.

SAUSAGE CASSEROLE

1 lb. hot sausage
6 eggs
2 c. milk
1 t. salt
1 t. dry mustard
4 slices bread, cubed
1 c. cheese

Saute sausage. Beat eggs, milk, salt and mustard together. In a greased 9x13" baking dish, arrange bread cubes. Top with sausage and cheese. Pour egg mixture over all. Refrigerate overnight. Bake at 350 degrees 45 min.