Love Pizza*

(Pizza Dough for 2 thick-crusted or 3 thin-crusted pizzas)
Take racks out of oven, then preheat oven to 250 degrees, turning off oven after reaching temperature.
1.5 c very warm water in a large mixer bowl
add:
1 T dry yeast
1 T olive oil
1/2 to 1 t salt
1/3 to 1/2 c sugar
stir in 2.5 c all-purpose flour, 1/2 c at a time. Do this with electric mixer.
Add 2.5 more cups of flour, a little at a time, either with kneading beater if using mixer, or by hand. Knead til soft and springy.

Place dough in a Pammed bowl and turn dough over once to grease both sides. Cover with a towel and place in warm oven. Let dough rise til doubled in bulk, or about 1.5 hours.

Take risen dough, place on floured or Pammed counter, punch dough down and divide into two or three portions, depending on crust thickness desired. Cover dough with towel and let rest for 20 minutes.

Pam pizza pans.

Roll out each dough portion and place in Pammed pan. Let crusts rise for 30-45 minutes.
Preheat oven to 425. Prebake crusts individually on bottom rack. Watch carefully, as you only want to prebake until bottom crusts are barely tan.

Spoon sauce generously, followed by light layer of mozzarella cheese. Then load on your favorite toppings, followed by a generous layer of mozzarella and optional pizza spices.
We like fresh mushroom slices, sliced bell pepper, sliced Vidalia onion, spicy Jimmy Dean pork sausage (precooked, of course) and pepperoni.

Sauce recipe:
Hunts tomato sauce
Italian season
Pepper
Garlic powder.

Spices should be added to taste. If you have time to do so, bring prepared sauce to a boil and allow to thicken. Or just ladle it on as is.

Bake til browned and cheese bubbles nicely. Remove from oven and allow to set for a few minutes. This will help the sauce to cool enough to eat. Enjoy! This recipe is rather time-consuming, but it is Love Pizza* after all, which makes it worth it!

*Pizza made with love especially for your loved-ones

CHICKEN DIVINE

2-3 c. cooked, cut-up, boned chicken breast
2 pkg. froz. broccoli cuts or a bunch fresh broccoli, cut up

1 c. mayonnaise
3 cans cream of chicken soup
2 T lemon juice
½ t curry powder
pepper
paprika
Parmesan cheese


Cook broccoli, being careful not to overcook. Drain thoroughly. Lay in bottom of 9x13 pan. Lay cooked chicken on top of broccoli. Sprinkle generously with pepper and paprika.
Mix mayo, soup, lemon juice and curry powder until smooth. Pour on top of chicken. Sprinkle generously with paprika and Parmesan. Bake uncovered at 350 for 45 min. or until bubbly. Let stand 10 min. before serving. Makes 8 servings

Cornbread Dressing like Nanny's

2 onions
3 stalks celery
1 stick of butter
Corn Bread
32 oz. salt free broth
salt to taste, as needed
1 tsp. pepper
3/4 tsp. thyme

Preheat the oven to 400 degrees. Chop the onions and celery. Melt butter over med. heat in a large sauté pan. Add onions and celery cooking slowly until tender but without browning. Crumble cornbread into a large baking dish. Add the sautéed vegetables, broth, and spices. Your mixture should be fairly “soupy.” Bake for 35-45 minutes or until the dressing is golden brown on top and cooked throughout.

Scramble

3 c. each of Cheerios, Wheat Chex, Rice Chex, Corn Chex
4-6 c. pretzels (can be sticks, twists, bits or a combination)
Goldfish (opt.)
Cheez-its
2 lbs. salted mixed nuts
2 cups canola oil
2 T worchestershire sauce
1 T garlic salt
1 T seasoned salt

Preheat oven to 200 degrees. Combine all but last four items in a large roasting pan. Whisk together oil, worchester sauce and spices. Pour over dry ingredients and mix gently. Bake for two hours in the oven, stirring every 15 minutes, until aromatic and crispy.

OLIVE GARDEN ZUPPA TOSCANA

Makes: 6-8 servings
• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale
Sauté Italian sausage and crushed red pepper in a large pot. Drain and set aside.
In the same pan, sauté bacon, onions and garlic for ap.15 mins.
Mix together the chicken bouillon & water, then add to the onions, bacon & garlic.
Bring to boil.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoroughly heated. Stir in the sausage.
Add kale just before serving. Delicious!

LYNNE’S BANANA BREAD

½ c. soft oleo
1 c. sugar
2 eggs
1 t. vanilla

1 c. mashed banana
½ cup sour cream
1 ½ c. all purpose flour
1 t. baking soda
½ t. salt

½ chopped pecans or walnuts


Heat the oven to 350. Grease a loaf pan. Combine oleo, sugar, egg and vanilla, and cream these ingredients for 1½ minutes. Add banana and sour cream. Sift together dry ingredients, and add to banana mixture. Add nuts. Beat about 30 seconds. Bake one hour. This recipe makes one large loaf.

FAMOUS OATMEAL COOKIES

1 cup firmly packed brown sugar
3/4 cup vegetable shortening
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
3 cups Quaker® Oats
1 cup all-purpose flour
1 teaspoon salt (optional)
1/2 teaspoon baking soda


1. Heat oven to 350°F. In large bowl, beat brown sugar, shortening and granulated sugar until creamy. Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well.
2. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 11 to 13 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.
Servings: ABOUT 5 DOZEN

HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-1/4 cups and bake as directed.

Add 1 cup of any one or a combination of any of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or shredded coconut.
LARGE COOKIES: Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 15 to
17 minutes. ABOUT 2-1/2 DOZEN
BAR COOKIES: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. Makes 24 BARS

Recipe from Quaker Oats Box

CHOCOLATE CHIPPERS

½ c. shortening ½ c. granulated sugar
½ c. brown sugar 1 egg
1 t. vanilla
1 c. all purpose flour ¾ t. salt
½ t. soda
1 c. chocolate chips (semi-sweet)
½ c. broken nuts

Cream shortning, sugars, egg, vanilla til light and fluffy. Sift together dry
Ingredients and stir into creamed mixture. Blend well and add chocolate
and nuts. Drop by spoonfuls onto greased cookie sheet. Bake at 375 for 10 to 12 minutes. Remove immediately to rack. Makes 3 dozen.

Marsha's Four Cheese Lasagna

(makes enough to fill one large roaster pan or two 9x13 pans)
This recipe can be easily halved or quartered.

2 1/2 lbs of lean ground beef
one onion (chopped)
1 28 oz can tomato sauce (I use Hunt's) + maybe 2 cans of water
1 large can tomato paste
8 bay leaves
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 Tablespoons dried parsley
1 teaspoon garlic powder
1/2 teaspoon pepper
1 teaspoon salt is optional
1 box lasagna noodles
1 pound mozzerella cheese - sliced or shredded
1 pound monterey jack cheese (plain, not pepper-jack), sliced or shredded
1 1/2 pounds small-curd cottage cheese
grated parmesan cheese

Sauce:
In a large dutch oven, brown beef with chopped onion, draining off grease.
Add tomato sauce, paste, water, bay leaves, oregano, basil, parsley, garlic powder and pepper.
Stir to combine. Bring to a boil, turn down the heat, cover, and simmer about one hour, stirring often.

Cook lasagna noodles according to directions on box for 'al dente' noodles.

Assemble lasagna as follows:
Sauce, noodles, cottage cheese, mozzerella, jack, and sprinkle generously with parmesan.
Finish off with a final layer of sauce, sprinkling parmesan on top.
If you have any mozzerella or jack left, you can use that on top as well.
You should be able to fit two layers in a 9x13 pan and more layers in a roaster pan.
Cover with foil.

Bake in preheated oven at 350 for 1 and 1/4 hours, or until cheese on top is completely melted and
casserole is bubbling all over. You can always cook it longer as needed.
If you want a drier lasagna, remove the foil half way through baking time

Allow to cool and set for 15 minutes or so.

Like most pasta dishes, this lasagna is even more delicious the second day! Enjoy.

Note: Regarding the salt. I leave salt out because the cheeses (when bought at Walmart) provide plenty of salt.
HOWEVER, if you use cheeses from Smith's, you might want to add little salt to the sauce before simmering.

Note: This sauce (without cheese or pasta) makes a yummy spaghetti sauce. Prepare for compliments!

TRENT’S LEMON BARS

1 3/4 c. flour
1 c. butter
1/2 c. powdered sugar
1/2 tsp. salt
2 c. sugar
4 tbsp. flour
4 tbsp. lemon juice
4 eggs, beaten

Mix first 4 ingredients and press into a greased 13 x 9 inch pan. Bake at 350 degrees for 20 to 25 minutes (watch closely so they don't get too brown). Mix next 4 ingredients. Pour over hot crust and bake for 25 minutes more. Dust with powdered sugar. Cool and cut into bars.

Crock Pot Bread Pudding

8 generous cups of bread (any kind) torn in chunks
¾ cup sugar
1/3 cup brown sugar
1 tsp vanilla
¼ tsp nutmeg
4 eggs
2 cups milk
½ stick melted butter
(opt. nuts or raisins etc)

Combine all the ingredients except for the bread in a bowl.
Put bread in a greased crock pot. Pour liquid mixture over bread
Cook on low for 3 to 4 hours

Sauce:
1½ sticks butter
2 cups powdered sugar
½ cup brown sugar
3/4 t. flavoring (can combine)
(1/2 cup nuts optional)

Heat to combine and thicken. Serve on the side to pour over pudding.

COWBOY COFFEE CAKE

2 c. all-purpose flour
1/2 tsp. salt
2 c. brown sugar
2/3 c. shortening
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. sour milk
2 well beaten eggs

Mix flour, salt, brown sugar and shortening until crumbly. Reserve 1/2 cup of this mixture. Add baking powder, baking soda, cinnamon, nutmeg, sour milk and beaten eggs. Pour into greased 9x13 baking pan. Sprinkle with reserved crumbs. Chopped nuts and cinnamon or sugar may be sprinkled over crumbs. Bake at 375 degrees for 25 to 30 minutes.

FROGMORE STEW

A true Cowart family tradition

5 quarts water
1/4 cup Old Bay seasoning
4 lbs small red potatoes
2 lbs kielbasa in 1-inch slices
6 ears fresh corn, halved
4 lbs unpeeled, lg. fresh shrimp
Additional Old Bay seasoning, Cocktail sauce, and Melted butter

BRING 5 quarts water and 1/4 cup Old Bay seasoning to a boil in a large stockpot. Add potatoes; return to a boil, and cook 10 minutes. Add sausage and corn; return to a boil. Cook 10 minutes or until potatoes are tender. Remove potatoes, corn, and sausage with a slotted spoon...Add shrimp to stockpot; cook 3 to 5 minutes or until shrimp turn pink. Remove shrimp with a slotted spoon. Serve with additional Old Bay seasoning, cocktail sauce, and butter. Yield: 12 servings.
from July 2000 Southern Living magazine

Southern Pinch Biscuits

Makes app. 1 dozen

6 cups Self-Rising Flour
3/4 cup shortening
16 ounces buttermilk

1. Preheat oven to 500° F. Grease baking sheet

2. Add flour to mixing bowl and make a well in the middle.Add the buttermilk and shortening.

3. Work the shortening with your fingers, breaking it up into very small pieces.

4. Start working the flour into the liquid, pulling it in a little at a time. Work in just enough flour to make a soft dough, neither sticky or dry. There should still be some flour around the edges of the bowl. You should NOT use all the flour.

5. Dust some flour on your hands. Pinch off pieces of dough about the size of a small orange or tangerine, about 1/3 cup. Work the dough in one hand, using your fingers to move it in a circular motion. Don’t press hard, you just want to shape them.

6. Lay each biscuit on the greased baking sheet right next to each other, with no space in between. Once you have all the biscuits on the sheet, press three knuckles lightly in the top of each.

7. Bake for about 20 minutes, or until golden brown on top. Remove from pan immediately, brush with butter, place in a basket, and cover with a tea towel.

GRANDMA JEANNIE’S CHEESE BALL

Equal parts of hand-grated medium cheddar cheese and cream cheese
Half as much blue cheese
Finely grated onion to taste (we like plenty!)
Worchestershire Sauce to taste
Garlic powder and pepper to taste

Mix in Cuisinart or with other mixer. Form into a ball, fending off those who stand by with crackers, trying to eat it up before you get to this step. Roll ball in paprika. Wrap in Saran Wrap and leave in refrigerator until ready to serve. Serve with crackers. Our traditional favorites are all by Nabisco: Chick'n in a Bisket, Bacon Thins, Triscuits, and Wheat Thins.

Janet’s Banana Bread

Cream:
1/2 cup butter
1 cup sugar.
Add:
2 eggs, well-beaten.
Add: 2 mashed bananas, and I cup nuts.
Add: 2 cups self-rising flour
Bake in greased pans at 325 degrees for 1 hour
.
This recipe makes 1 large loaf or 2 small loaves. Bake small loaves a shorter length of time.

Breakfast Casserole

1 large can crescent rolls
1 lb mild sausage
6 eggs, beaten
2 cups shredded cheddar cheese

Preheat oven to 350. Spray 9×13 baking dish with Pam.
Brown sausage in skillet.
Spread crescent roll dough in bottom of 9×13 dish.
Add sausage, then pour eggs over sausage.
Generously top with cheese. Bake at 350 for 30 minutes.

Basic Flaky Pastry Dough

This is hands-down the best pastry recipe I have ever had!

2 2/3 c. all-purpose flour
1 t. salt
2 sticks very cold unsalted butter, in 1-inch pieces
½ c. ice water
Insert metal blade into food processor. Process the flour, salt and butter until mixture is like coarse meal, about 8 seconds. Add ice water and pulse until dough begins to clump together. Do not let it form a ball. Divide dough and any little scraps into three equal parts and put each in a plastic bag. Work through bag to press dough together into a ball, then a flat disc. Refrigerate dough for at least 1 hour.
Roll each disc of dough out onto a lightly floured surface to a circle about 1/8 inch thick. Press into place in prepared pie pan. Use kitchen shears to trim dough, leaving 1-inch overlap beyond pan. Fold overlap under. Pinch crust to form decorative edge. Prick bottom and sides with fork and refrigerate crust for 30 minutes, or until firm.
Preheat oven to 400 15 minutes before baking. Line pie shell with parchment paper and fill it with uncooked beans or rice. Bake it for 12 minutes. Remove paper, beans or rice, prick shell again and bake it 6 browned. Remove shell from pan and let it cool on wire rack. Do not prebake crust if you are making a fruit pie.

ANNIE’S SUPER-YUM SNACK BARS

1 1/3 c. all-purpose flour
1 1/4 c. sugar
1/2 c. cocoa
1 tsp. baking powder
1/2 tsp. salt
4 eggs, beaten
3/4 c. butter or margerine, melted
1/2 c. each milk chocolate chips, semi-sweet chocolate chips, and vanilla or white chips
3 snickers candy bars cut into 1/4 inch pieces

In a bowl, combine flour, sugar, cocoa, baking powder, and salt. Combine the eggs and butter. Add to dry ingredients and mix well. Stir in chips. Pour into a greased 9x13 pan. Bake at 350 for 30 minutes. Immediately sprinkle with candy bar pieces. Cool on a wire rack

ANNIE’S EXTREME RICE CRISPY TREATS

12 Cups toasted rice crispy cereal
3 Cups mini marshmallows
6 Tablespoons butter
1 Cup chocolate chips
2 10.5 oz bags mini marshmallows
10 mini Twix candy bars, chopped
10 mini Snicker candy bars, chopped
1. Prepare rice crispy treats according to directions on the cereal box, I doubled recipe. Press into a 9X13 inch baking dish. It will be filled close to the top. 2. Preheat oven’s broiler and position top rack in middle of oven not top (if rack is too close to the broiler, the marshmallows burn instead of slowly turning golden). Sprinkle chocolate chips over rice crispy treats. Sprinkle 3 Cups mini marshmallows over top. Broil in oven just until marshmallows start to puff and turn golden. Watch very carefully, it happens quick! 3. Remove from oven and press chopped candy bars over toasted marshmallows. Let cool for 1 hour before serving. Enjoy!!

WE’RE #1 POUND CAKE

1 c. butter
3 c. sugar
5 medium eggs
4 c. cake flour, sifted
1 c. milk
1 t. vanilla


Cream butter and sugar. Add eggs one at a time. Beat thoroughly after each addition. Add flour gradually, alternating with milk. Stir in vanilla. Pour into greased tube pan or bundt pan and bake at 275 for one hour and 45 minutes. Always a winner at the University of Alabama athletic dorm.

Staff Of Life Casserole

½ c. whole wheat
½ c. brown rice
1 pkg. Lipton's chicken noodle soup
2½ c. water
1 lb. ground beef -- browned and drained
½ c. chopped onion
½ c. bell pepper -- chopped
½ c. celery -- chopped

Combine wheat and rice in large pot. Add water and bring to boil. Cover and cook for 45 minutes. Remove from heat. Add remaining ingredients and place in casserole dish. Bake at 350*F for about 45 minutes. *You could probably sprinkle cheese on top for last 15 minutes of baking time if you wanted.

Seven Layer Taco Dip

INGREDIENTS:
1 (16 ounce) can refried beans
½ package taco seasoning mix
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 container of guacamole
Chopped tomato
Sliced black olives
Iceberg lettuce, shredded
1 jar chunky salsa
2 cups shredded Cheddar cheese

DIRECTIONS: Layer as follows a large serving platter or glass 9x13 pan:
1 Refried beans, 2 Mixture of cream cheese, sour cream, and half of taco seasoning, 3 Guacamole, 4 Diced tomatoes, 5 Black olives, 6 Shredded lettuce topped with chunky salsa, 7 Shredded cheddar cheese and more black olives for garnish. Serve with tortilla chips.

ROSY STRAWBERRY RING

Family favorite for Thanksgiving!

2 (3 oz.) pkg. strawberry Jello
2 c. boiling water
2 (10 oz.) pkg. frozen sliced strawberries
1 (13 1/2 oz.) can crushed pineapple
2 lg. ripe bananas, peeled & finely diced
2 tbsp. lemon juice
1 or more cups chopped pecans (optional)

Dissolve Jello in boiling water. Add strawberries, stirring until thawed. Stir in remaining ingredients. Pour into 6 1/2 cup mold or oblong pan. (Spray mold lightly with Pam for easy unmolding). Chill until firm 5-6 hours.

PEANUT BUTTER COOKIES

½ c. butter or oleo
½ c. peanut butter
½ c. granulated sugar
½ c. brown sugar
1 egg
½ t. vanilla
1 ¼ c. all purpose flour + ¾ t. soda + ¼ c. salt

Thoroughly cream first six ingredients. Sift dry ingredients together and blend into creamed mixture. Shape into 1 inch balls and roll in gran. sugar.
Place 2 inches apart on ungreased cookie sheet and crisscross with fork tines. Bake at 375 for 10 to 12 minutes. Cool slightly and remove from
pan. Makes 4 dozen.

LYNNE’S CRANBERRY BREAD

SIFT TOGETHER:
2 c. A.P. flour
3/4 c. sugar
1 1/2 t. baking powder
1 t. salt
1/2 t. baking soda
COMBINE:
1 beaten egg
1 t. grated orange peel
3/4 c. orange juice
2 T. oil


1 c. coarsely chopped cranberries

Add both mixtures together until moistened. Fold in cranberries. Bake 1 hour at 350 in greased pan.

LYNNE’S CARAMEL CORN

1 cup butter 2 cups brown sugar
1/2 cup corn syrup 1 teaspoon salt
1/2 teaspoon baking soda 1 teaspoon vanilla extract
5 quarts air-popped popcorn

Preheat oven to 250 degrees. Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
I never leave it in the oven for the whole hour. I always take it out after 30 minutes (if you like it chewy) or 45 minutes (for a little harder deliciousness).

Frosted Sugar Cookies (Cheryl's recipe)

3/4 c. shortening (can be part butter/oleo)
1 c. white sugar
2 eggs
2 1/2 c. self-rising flour
1/2 t. vanilla

Dump all the above in your mixer and mix it up well. Chill dough.
Roll out dough on floured surfaced. Be sure there is plenty of flour on the surface, or they will stick. Cut w/ floured cookie cutters. Bake on ungreased cookie sheets at 400 for 6-8 minutes. Cool on cooling rack or paper towel, not on foil. Frost and decorate when cool.

Fantasy Fudge

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Dave’s Favorite Popeye Pancakes

This is a delicious, quick and easy alternative to a pancake breakfast.

Preheat oven to 425

Melt the 1 cube of butter in a 13x9 pan til it sizzles.

Mix together:
6 eggs
1 cup flour
1 cup milk
dash of salt

Pour into sizzling butter in pan, put back in oven and close door. Cook until pancake puffs up and browns. Remove immediately, cut and serve with syrup or powdered sugar.

Crab Gumbo

2 tablespoons lard
2 tablespoons flour
2 medium onions, finely chopped
4 celery stalks, finely chopped
1 green pepper, finely chopped
2 (No. 2) cans tomatoes
1 pound okra, sliced round
1 pound raw shrimp, cleaned and de-veined
8-12 crabs, cleaned
1 pound crabmeat (optional)
1 teaspoon salt
black and red pepper to taste
tabasco

Make a golden roux in heavy skillet of lard and flour. Stir in onions, celery, green pepper and simmer a few minutes, stirring constantly. Add undrained tomatoes, and okra. Simmer until okra is tender. Place in large soup pot, add shrimp, crabs and three quarts of water. Add seasonings and cook slowly over low fire for several hours. Serve in soup bowls over steaming hot rice. (Gumbo is much tastier if crabmeat is added. More red pepper makes a hotter soup.)

CORNBREAD

Ingredients:
2 to 4 T. bacon drippings
1 c. self-rising cornmeal
1 egg
1 c. buttermilk

Preparation:
Preheat the oven to 425°.
Put the bacon drippings in a cast-iron skillet and place in the oven.
Combine the cornmeal, egg and milk. Take the hot pan from the oven, pour some of the melted drippings (a tablespoon or more) into the batter, then pour the batter into the hot pan. Place back in the oven and bake for 20 to 25 minutes, until the outer crust is golden brown. Flip over if necessary to brown the top.

Chicken Fried Steak

Recipe courtesy Alton Brown, 2006

Serves: 4 to 6 servings
2 lbs beef bottom round, trimmed of excess fat
2 t. kosher salt
1 t. freshly ground black pepper
1 c. all-purpose flour
3 whole eggs, beaten
¼ c. vegetable oil
2 c. chicken broth
½ c. whole milk
½. fresh thyme leaves

Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

BUTTERMILK BISCUITS A LA ANNIE

¼ c. shortening,
2 c. self-rising flour
¾ c. (approx.) buttermilk

Preheat oven to 450 degrees. In large bowl cut shortening into flour. Add milk to form a soft dough. Turn dough out onto floured surface and knead about 10-12 times. Roll out to ½ inch thick. Use biscuit cutter or floured glass to cut biscuits. Don’t turn and twist the cutter. Just down and up. Place carefully on the ungreased cookie sheet and bake until nice and brown. Immediately brush with butter.

Red lobster biscuits: Add 1 c. shredded cheddar, ¼ tsp. garlic powder, to the flour mixture. You may need to add little more buttermilk. Drop by spoonfuls onto cookie sheet and cook for 8-10 min. Add ¼ tsp dried parsley to melted butter before brushing on.

Basic Muffin Recipe

1 ¾ c. self-rising flour
1/3 c. sugar
1 egg, beaten
3/4 cup milk
1/3 cup cooking oil

Preheat oven to 400 degrees F. Grease muffin tins. Sift together flour and sugar into a medium bowl. Make a well in center of flour mixture
In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
Spoon batter into muffin tins, filling each 2/3 full. Bake until golden brown.
Turn out immediately onto sides on wire cooling racks. Makes 12 muffins 1/4

Variations
Blueberry Muffins: Prepare as above, except fold 3/4 cup fresh or frozen blueberries and, if desired, 1 teaspoon finely shredded lemon peel into batter.
Banana Muffins: Reduce milk to 1/2 cup. Stir 3/4 cup mashed banana and 1/2 cup chopped nuts into flour mixture along with the egg mixture.
Cranberry Muffins: Prepare as above, except combine 1 cup coarsely chopped cranberries and 2 tablespoons additional sugar; fold into batter.
Oatmeal Muffins: Prepare as above, except reduce flour to 1-1/3 cups and add 3/4 cup rolled oats to flour mixture.
Jelly Surprise Muffins: Spoon abt 2T of batter into muffin cup, adding a dollop of jelly or jam in center of batter. Cover with about 1 – 2 T batter.

Autumn Soup

1 lb. ground beef
1 c. chopped onion
3 c. water
1 c. cut-up carrots
1 c. diced celery
1 c. pared potatoes
2 t. salt
1 t. Kitchen Bouquet sauce
¼ t. pepper
1 bay leaf
1/8 t. basil
One can (28 ounces) diced tomatoes (with liquid)

In large saucepan, cook and stir meat until brown. Drain fat off. Cook
and stir onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer
30 minutes or until veggies are tender. Makes 6 servings.

ANNIE’S ROCKY ROAD FUDGE

2 c. semi-sweet chocolate chips
1 can sweetened condensed milk
2 Tbsp. butter or margerine
3 cups salted cry roasted peanuts
1 pkg (10 1/2 oz.) miniature marshmallows

Combine chocolate chips, milk and butter in saucepan. Cook and stir over medium heat until chips are melted and mixture is smooth. Remove from the heat and stir in peanuts and marshmallows. Spread into a greased 9x13 pan. Refrigerate until firm.

Roseann’s Six Week Bran Muffins

2 C. boiling water
5 tsp. soda
1 c. shortening or margarine
2 c. sugar
4 eggs
1 Tbsp salt
1 quart buttermilk
5 to 6 cups flour
4 c. All Bran Cereal
2 cups Bran flakes

Add soda to boiling water and let cool. Mix ingredients in order given.
(May use powdered buttermilk.) Fruit may be added, dates, raisins, or
blueberries. Place in muffin tins and bake at 375 degrees for 20 minutes.

Batter will store in refrigerator up to 6 weeks

LYNNE'S PUMPKIN BREAD

LYNNIE’S PUMPKIN BREAD

3 1/2 c. sifted flour
2 t. baking soda
1/2 t. salt
3 c. sugar
1 t. cinnamon
1 t. nutmeg
1 c. vegetable oil
2/3 c. water
2 c. canned pumpkin
4 eggs

Sift together dry ingredients. Make a well, add remaining ingredients and mix until smooth. Bake 1 hour at 350 in greased loaf pans. Makes 3 loaves. You may also add 1 cup of chocolate chips, blueberries or nuts.