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.