MEMORY: This cake recipe Aunt Anna sent to Mom long, long ago. It is Anna's handwriting, and she has written Melba's name at the top of paper - - so probably Melba had given it to her Mom. (I haven't tried it, but always meant to.) FROM THE RECIPES OF: Anna Moriah Baker Ullom SUBMITTED BY: Betty Williams

1 Cup butter	1 Tsp flavoring, lemon extract
2 Cup sugar	-(said she used orange)
3 Cup flour	OR
4 eggs, separated	½ Tsp vanilla
1 Cup milk	½ Tsp almond extract
2 Tsp baking powder

Cream butter and sugar. Add egg yolks. Sift flour and baking powder together. Add flour mixture alternately with milk and flavoring to eggs and sugar mixture. Fold in egg whites. Pour into angel food cake pan, which has been greased and floured.
Bake in 375 oven 30 minutes - then reduce oven to 350 and bake another 30 minutes, or until done.
Cool 30 minutes before removing from pan.

MEMORY: Momma had visited with some of her sisters and cousins, and she came back from her trip with this recipe. She couldn't wait for us to try it. She wouldn't tell us what it was going to be, but fixed it during the Christmas holidays (probably Christmas Eve). We awakened to the aroma of freshly baked bread. The rolls were a wonderful surprise. FROM THE RECIPES OF: Alberta (Momma's cousin) 10/90 SUBMITTED BY: Jo Tipton

2 pk Richs frozen yeast rolls	½ Tsp Cinnamon
¾ Cup Brown sugar	1 Stick butter
1 sm bx butterscotch pud mix, not	Nuts/raisins as desired
-inst

Night before serving: scatter rolls over greased bundt pan. Pour pudding mix over rolls. Mix other ingredients, heat until bubbly. Pour over rolls. Cover with aluminum foil, sprayed with Pam. Set on counter overnight for rising. Don't peek, go to bed. Next Morning: preheat over at 350 degrees.

Remove foil, and bake for 30-40 minutes. Remove and turn pan over on serving plate. Let set for few minutes to drop syrup onto rolls. Remove pan and serve immediately. (Best when served hot, but may be reheated "fairly well" in microwave on first day. After that, birds need it more.)

MEMORY: This bread was first shared at Christmas by our wonderful neighbors and friends, Mary and Johnny Basler. Three months later, a co-worker brought me the starter. I made two loaves of bread, passed along two starters, and promptly ruined my two remaining starters. Begging for help, I was saved by Mary, who located this recipe for the starter and bread. It is a thought-provoking gift for the cook who has everything. Hope you enjoy making it, and sharing it with your friends. FROM THE RECIPES OF: Jo Tipton SUBMITTED BY: Jo Tipton

About 2 cups starter	1 ½ TS baking powder
1 Cup sugar	½ Tsp soda
3 eggs	¼ Tsp salt
2/3 Cup oil	1 Tsp cinnamon
2 Cup all-purpose flour	1 Tsp vanilla

Stir until smooth. Add any of the following: nuts, raisins, apples, pineapple, berries, mashed bananas, maraschino cherries, dates, coconut. Pour into 2 well greased loaf pans dusted with confectioners' sugar or with flour. Bake at 325 for 50-55 minutes. Test with a toothpick, until it comes out clean. Cool 10 minutes before removing from pans. Wrap in Saran Wrap or Ziploc and freeze if desired.

Amish friendship bread starter:
1 cup all-purpose flour
1 cup sugar
1 cup lukewarm milk (room temp)

Combine ingredients in large jar or 1-1/2 quart Corning Ware dish with lid. Cover loosely, but not with a metal lid. Set it out on the counter. Stir mixture every day for nine days, with a wooden spoon. Do not use any metal utensils. On the ninth day, add 1 cup white flour, 1 cup sugar and 1 cup milk. Stir well and cover. For four more days, stir and recover. (Probably best to do this at about the same time every day.) By now you are to day 14. Again add 1 cup each of flour, sugar, and milk.

Place 1 cup starter into three containers (I use gallon Ziploc freezer bags). Give two away to friends, keeping one for yourself to start new batch. Use remaining starter, about 2 cups to make bread. The friend who gets 1 cup starter lets it set on the counter. On days 2, 3, and 4 stir well (or squeeze the bag). On day 5 add 1 cup each: flour, sugar, milk. On this day, it totals about 3 cups.

On days 6, 7, 8, and 9, stir well again (or squeeze the bag). On day 10, the day you will bake bread, first add to the starter 1 cup each: flour, sugar, milk. By now you have 5 cups of starter. Now separate it; 2 cups go to friends, 1 cup is your starter to use to keep the mixture going and the rest goes into the bread. It is 2 cups or a scant less. The surface of the starter should be bubbly. Sometimes it has big foamy bubbles, but occasionally it has little bubbles all over the surface.

MEMORY: This is a favorite of mine I learned from my mother. FROM THE RECIPES OF: Ruth Rawe SUBMITTED BY: Theresa Moore

1 Can creamed sweet corn	Stir together and add:
1 Can whole kernel sweet corn	1 - 2 eggs
-(well drained)	Some sugar

Mix this all together good. Pour into a greased casserole baking dish. Bake in a slow oven 350 degrees for one hour. Do not cover.

ANN'S MEMORY: I think we had this fairly often when I was small but I don't remember it being one of my favorites. I also don't remember it being as bad as corned beef hash or liver and onions either. I do remember that right after we got married, I made it for Brett and he ate it but said we didn't have to have it again. I'm sure there's a lot to be said for "Not as good as Mama used to make". FROM THE RECIPES OF: Betty Templeton SUBMITTED BY: Ann North & Jo Tipton

1 -½ lb ground raw ham	2 Eggs, beaten
1/8 Tsp pepper	1 Lb ground fresh pork
½ Cup milk	1 Cup fine cracker crumbs

Bake in shallow pan 350 for 1-1/2 hours. Take out and garnish with pineapple and cherries. Baste with mustard sauce made by boiling for 10 minutes: 1-1/2 cups brown sugar, 1 T prepared mustard, 1/2 cup water, and 1/2 cup vinegar. Bake an additional half hour, basting frequently.

FROM THE RECIPES OF: June Truett SUBMITTED BY: Donna Welch

½ Cup butter	2 Tbl buttermilk
1 Cup sugar	1 Tsp soda
2 eggs	2 Cup flour
3 bananas

Cream butter, sugar and egg yolks. Blend mashed bananas. Add soda with milk and alternate with flour. Fold in egg whites. Bake in coffee ring or large pan. Bake at 275 about 1 hour.

FROM THE RECIPES OF: Gail Kent SUBMITTED BY: Donna Welch

1 Lb Round steak (Thinly sliced in	1 Can (4oz.) sliced mushrooms and
-1" strips)	-liquid
3 Tbl oil	2 1/2 TS seasoned salt
2 Cup (each) sliced onion and	1 Tbl Worcestershire Sauce
-carrots	2 Tbl cornstarch
1/3 Cup red wine	2 Cup celery (sliced)
1 ¾ Cup beef broth

Saut steak in oil until brown. Add onions, cook 2 minutes longer. Stir in carrots, wine broth, mushrooms and liquid, and seasoning. Bring to a boil; reduce heat, cover and simmer 10 minutes. Add celery and continue cooking 10 minutes longer. Dissolve cornstarch in 1/2 cup water. Stir into meat mixture, cook, stirring constantly until thickened.

FROM THE RECIPES OF: June Truett SUBMITTED BY: Donna Welch

2 Lb lean ground beef	1 Tsp onion salt
1 Cup water	2 Tsp black pepper
2 Tbl curing salt	1 Tsp liquid smoke
1 Tsp garlic salt

Combine all ingredients. Mix well. Divide into thirds. Roll each into a stick or log about 2 inches in diameter. Refrigerate 24 hours. With a sharp fork or ice pick, prick the foil well on all sides. Place on rack in a baking pan to allow all the fat to drain out during baking. Bake at 325 for 1 1/2 hours. Cool and slice thinly. After peeling off the foil in which the bologna was baked, re-wrap the meat in foil before refrigerating or freezing.

MEMORY: This recipe is from the 1971 General Mills Recipes Cookbook. Brett's big brother Chip was coming for dinner. I had never met him but knew he was one of Brett's heroes. He was a graduate of West Point, a pilot and career Army man. All of the North family had Chip high on a pedestal. I was meeting him for the first time and he was bringing his wife, Myong Suk, from Korea. I had no idea what to cook and Chip offered no help! I settled on the Beef Stroganoff! It was a big hit! It's a superb special occasion dish and is perfect for a buffet party. It can be made ahead of time, just re-heat and add the sour cream at the last minute. FROM THE RECIPES OF: Ann North SUBMITTED BY: Ann North

2 Lb Beef tenderloin or Sirloin	1/3 Cup minced onion
-steak	¼ Cup catsup
¼ Cup butter or margarine	1 ½ Tsp Garlic salt
1 Can (6 oz) sliced mushrooms,	1/3 Cup flour
-drained	2 Cup Dairy sour cream
2 Can (10 ½ oz ea.) condensed Beef	10 Oz uncooked medium noodles
-Broth	3 Tbl butter or margarine

Cut meat across the grain into 3/4-inch slices, then into strips 3 x 1/2 inch. Melt 1/2 cup butter in large skillet. Cook and stir mushrooms in butter about 5 minutes; remove mushrooms.

In same skillet, brown meat. Reserving 2/3 cup of the broth, stir in remaining broth, the onion, catsup and garlic salt. Cover and simmer 15 minutes. Blend reserved broth and the flour; stir into meat/ Add mushrooms; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat through.

Cook noodles as directed on package; drain. Toss with 3 tablespoons butter. Serve with stroganoff. 6 to 8 servings. (Can be served over rice.)

FROM THE RECIPES OF: June Truett SUBMITTED BY: Donna Welch

3 Cup self-rising flour	1 egg
2 - 3 T sugar	1 Can (12 0z) warm beer

Bake at 350 for 45 minutes to 1 hour.

ITALIAN BREAD:
Add: instant onion, 1 Tablespoon Parmesan cheese, and Italian herbs.

Cut the sugar to 1 Tablespoon. Just before bread is done, sprinkle more parmesan cheese over top and when you remove from the oven, butter the top.

MEMORY: This recipe is from a cookbook called "Relax! It's Only Dinner". When Aunt Betty came to my house in Atlanta with my Mom in October 1995, she caught her first glimpse of Noah (who was two months at the time) and I made this recipe for lunch that day. FROM THE RECIPES OF: Janna Zempsky SUBMITTED BY: Janna Zempsky

1 carrot	3 T finely chopped parsley
1 red onion	-(preferably Curly
2 hard-boiled eggs	Mayonnaise (low fat is okay)
1 12-oz can water packed	Freshly ground pepper
-white-meat tuna, drained	Bread

One by one, grind up the carrot, onion, eggs, and tuna in the food processor until they're crumbly, about the texture of hamburger. Chop the parsley by hand. Put all the ingredients into a bowl; add just enough mayonnaise to bind the salad; add lots of ground pepper. Make a couple of hours ahead so that the flavors will have time to meld in the refrigerator. Bring it back to room temperature before piling it onto slices of bread.

MEMORY: David Lane was a neighbor of ours when we lived in Lithonia. He was a wonderful cook and raised a lot of his own vegetables and almost all of his own fruit. He baked bread every week, had decorated his own home beautifully with antiques and was involved in everything in the community. When Brett's Mother died, he brought this cake to our house. It is to die for, by far, the best chocolate cake I've ever tasted. Icing #1 is the way to go! FROM THE RECIPES OF: David Lane SUBMITTED BY: Ann North

1 ¾ Cup unsifted plain all-purpose	1 Tsp salt
-flour	2 eggs
2 Cup sugar	1 Cup strong black coffee
¾ Cup cocoa	1 Cup buttermilk
2 Tsp baking soda	½ Cup vegetable oil
1 Tsp baking powder	1 Tsp vanilla

Preheat oven to 350, grease and flour a 13 x 9 x 2-inch pan. Combine dry ingredients in large mixer bowl. Add remaining ingredients, beat at medium speed for 2 minutes (batter will be thin). Pour into pan and bake for 35 to 40 minutes ( bake for 38 minutes) until cake tester comes out clean. Let cool in pan, then frost

Semisweet Chocolate Ganache (1st choice for icing)

1 c heavy cream
2 T butter
2 T granulated sugar
12 oz package semisweet morsels


Heat the cream, butter, and sugar in a 2 1/2 qt saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil stirring constantly to keep from sticking. Turn off heat and empty the 12 oz chocolate morsels into the cream mixture, let it stand for 5 minutes for the chocolate to melt. Stir until smooth and allow to cool to room temperature. Pour over cake and spread it out.


Chocolate Butter Cream Frosting (2nd choice for icing)

3/4 c cocoa
2 2/3 c confectioners sugar
6 T butter
4 - 5 T milk
1 ts vanilla


Slightly melt butter in microwave. Mix the cocoa and sugar. Cream butter with 1/2 of the cocoa mixture in a small bowl. Add remaining cocoa mixture alternately with milk, beating to spreading consistency. Stir in vanilla and beat by hand until smooth. Spread on cooled cake.

MEMORY: This recipe is from "Among the Lillies" Cookbook, Women in Missions First Baptist Church, Atlanta. New Year's Day dictates pork, greens, and black-eyed peas for good luck. I use this recipe for my black-eyed peas. It gets better with time and can be prepared in advance and will last for days. Great for a covered dish supper. FROM THE RECIPES OF: Ann North UBMITTED BY: Ann North

2 Can Black-eyed peas, drained (15	¼ Cup Salad oil
-oz cans)	¼ Cup sugar
½ Cup purple onion, thinly sliced	1 Clove garlic, minced
½ Cup Bell pepper strips, thinly	½ Tsp Salt
-sliced	¼ Tsp Black pepper
Dressing:	1/8 Tsp Hot pepper sauce
¼ Cup vinegar

Combine vegetables in bowl. Prepare dressing by blending vinegar, oil, sugar, garlic, and seasonings, mixing until sugar is dissolved. Pour dressing over vegetables. Chill, covered, for 12-24 hours.

MEMORY: Alberta gave all of us this Bran Muffin recipe, and we all made it many times. We considered it healthy but so good! Another nice thing is you can keep the batter in refrigerator, and use from it a little at a time as you want freshly baked muffins. FROM THE RECIPES OF: Alberta Dell Lewis Meredith SUBMITTED BY: Betty Williams

1 ½ Cup sugar	½ Tsp salt
½ Cup salad oil	2 Cup All Bran cereal
2 eggs, beaten	1 Cup Bran Buds cereal
2 Cup buttermilk	½ Cup raisins or dates (chopped)
2 ½ Cup flour	1 Cup boiling water
2 ½ Tsp soda

Mix together sugar, salad oil, beaten eggs, and buttermilk. Sift flour, soda and salt and add to above mixture. Add All Bran, Bran Buds, raisins or dates, and boiling water. Mix well. Place in covered container and let set at least overnight in refrigerator.
Bake in muffin pans (either with cupcake liners or greased) in 400 degree oven for 15 minutes.
Recipe makes several dozen. Batter keeps in refrigerator, covered, for a few weeks.

Mr. Harvey, a man I worked for as a kid at a local drive-in theatre told me once that no matter how old I got to be or how many restaurants I ate in, I would never find anyone that could cook like my Mom. Mr. Harvey was right. MEMORY: My Mom always made this soup, it was one of her favorites. As good of a cook as Mom was, she had very few recipes, everything was in her head. After Mom was gone, my brothers and I often wondered how she had made certain dishes. This is my best guess at Mom's Bean Soup. My brothers tell me it is very close. FROM THE RECIPES OF: Brett North SUBMITTED BY: Ann North

1 Navy Beans, small bag	½ Cabbage, small, finely shredded
2 Onions, medium, chopped	2 Chicken broth (14 oz.)
2 Carrots, grated	1 Tomatoes, chopped (14 oz.)

Simmer beans and onions (with salt and seasoning meat, if desired) until tender (about two hours) and water and bean level meet.

Add two cans chicken broth and one can of chopped tomatoes. Stir in grated carrots and shredded cabbage. Simmer until vegetables are tender, about 45 minutes. Add water, if needed, to desired consistency.

Brunswick Stew is a Southern dish that is served with BBQ. After years and years of trying to duplicate the stew the church made, I finally came up with this recipe. It's very close to what I remember as a child. MEMORY: When I was a small child our church would have a BBQ every year as a fund raiser. It would be on a Saturday and the men of the church would start cooking on Friday afternoon. We lived in a house with acreage and Mom always let the church use our "field" which was on a busy street to have the BBQ. The local funeral home would loan us tents, and the men would build pits out of cinder blocks. Every year I would swear I was going to stay up all night with the men from the church. Of course each time I would wake up the next morning in my warm, snuggly bed. I guess one of my brothers or one of the men from the church carried me the few hundred feet to the house. FROM THE RECIPES OF: Brett North SUBMITTED BY: Ann North

1 Margarine, stick	2 Can Chicken broth
5 Cup Chicken or pork, cooked	2 Can Tomatoes, chopped (14 oz)
3 Cup Potatoes, chopped	2 Can Corn, creamed (14 oz.)
1 Cup Onion, chopped	1 ½ Cup BBQ Sauce

Melt margarine in a large Dutch oven. Stir in chicken or pork. Add potatoes, onion and chicken broth. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes. Add remaining ingredients, return to a boil, reduce heat and simmer, uncovered, for two hours. Yields: about 4 quarts.

TIPS: Sometimes I use a combination of chicken and pork, sometimes I use chicken only. Grind meat in a food processor, chop everything well. Nothing should be recognizable except the kernels of corn. Contents tend to be "heavy" and settle to the bottom of pan. Stir frequently to avoid sticking and scorching. Use a non-stick pan.

MEMORY: This recipe placed 2nd in the Great Miller Lite Chili Cook-off at Stone Mountain Park in Atlanta in 1991 from 258 entries. The 2nd place prize was $2,500. Brett and some of his Del Taco employees decided to enter this for fun. The recipe had to be cooked on the premises with a quart picked up by the judges and then anyone visiting the park could come by for a sample. They made a total of 75 gallons of the chili. With the exception of the quart that went to the judges, the rest was passed out to spectators in 2 ounce soufflé cups. There were thousands of people who attended this event. It was an exciting day, and after deducting expenses, the remainder of the money was donated to his church. FROM THE RECIPES OF: Brett North SUBMITTED BY: Ann North

2 Lb ground beef	1 Tbl vinegar
2 onions, chopped	1 Tbl Worcestershire sauce
2 garlic cloves, minced (can	1 ½ Tsp ground cumin
-substitute garlic powder)	1 Tsp salt
6 ounce can tomato paste	1 Tsp black pepper
1 Qt tomato juice	1 Pinch crushed red pepper *
3 Tbl chili powder	1 Dash hot sauce*
1 Tbl mustard powder

*depends on how hot you want


Combine ground beef, onion, and garlic in large pot; cook until beef is browned, stirring to crumble meat. Drain well. Add remaining ingredients, mixing well. Cook uncovered, over low heat 1 1/2 hours, stirring occasionally. I sometimes simmer with one jalapeno pepper. Yield: approximately 2 1/2 quarts.

MEMORY: I think Brett actually tasted this cheese ball for the first time at the home of our sister-in-law, Jan. He thought it was the best and asked for the recipe. After that I started taking it to office parties, church dinners, etc. and always got raves and was asked for the recipe. Every time there was a function, someone would ask me to bring Brett's cheese ball. FROM THE RECIPES OF: Brett North SUBMITTED BY: Ann North NOTE: Sometimes I shape the cheese into a small (about 8" to 12") "candy cane" and decorate with sliced pimentos after rolling in pecan/parsley mixture. A very pretty presentation for the holidays.

16 Oz cream cheese	2 Tsp Worcestershire Sauce
2 Cup shredded cheddar cheese, mild	1 Tsp Lemon juice
1 Tbl chopped pimento	Dash cayenne pepper
3 Tbl chopped bell pepper	Dash garlic salt
2 Tbl chopped onion	½ Tsp salt

Allow cheese to soften at room temperature. Mix all ingredients and roll into a ball, loaf or tube. Roll ball into a mixture of chopped pecans and parsley flakes. Chill overnight. Serve cheese ball at room temperature with crackers.

MEMORY: This is a recipe I found in an old KERR (canning supplies) Recipe Book. It is very good. Try it with a spot of sour cream on your favorite quiche or egg casserole. FROM THE RECIPES OF: Brett North SUBMITTED BY: Ann North

5 Lb ripe tomatoes	-(Brett uses banana peppers)
3 Cup chopped onion	1 Cup cider vinegar (labeled 5%
1 Cup seeded and chopped chili	-Acidity)
-peppers	3 ½ Tsp salt

Dip tomatoes in boiling water for 30 to 60 seconds until skins loosen. Dip in cold water and slip off skins. Core and chop tomatoes. In a 6 to 8 quart saucepan, combine all ingredients. Bring to a boil, stirring often. Reduce heat and simmer 30 minutes or until desired thickness. Immediately fill hot pint jars with salsa, leaving 1/2 " headspace. Carefully run a non-metallic utensil down the inside of jars to removed trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 15 minutes.

FROM THE RECIPES OF: Jo Tipton SUBMITTED BY: Jo Tipton

4 Cup Broccoli, coarsely chopped	½ Cup Raisins
1 Cup Mayonnaise	¼ Cup Red wine vinegar
½ Cup Dry roasted peanuts	1 Tbl Minced onion
½ Cup Sugar

Combine broccoli, peanuts, raisins and minced onion. A half-hour before serving, combine mayonnaise, sugar & vinegar and pour over broccoli mixture. Chill the salad before serving and "don't keep it overnight".


MEMORY: As you can probably tell by now, the Templeton clan (not sure if we come by it more from the Baker side or Templeton side of our family) but we love to eat, and really enjoy trying new recipes and new restaurants. Part of making memories, is making "new" ones. In our case, Momma, Junior (husband) and I were heading to Cookeville, TN several years ago. Momma looked through her AAA restaurant guide and found the Scarecrow Inn/Restaurant. What we found was a lovely old wood/stone structure that had Halloween decorations throughout the grounds and inside the restaurant. Our meals were absolutely wonderful, the service impeccable, and the surroundings warm and inviting. We all chose the broccoli salad as part of our meals. It was wonderful and different than your typical "salad". I asked the hostess if they shared their recipes, in particular the broccoli salad. She said yes, stop by the front desk and you can purchase a copy for 50 cents! I can't tell you how many times we've made this recipe since our first visit. We've gone back once to have another enjoyable meal. When Momma and I headed to Nashville this past fall, we planned our trip just so we could stop again at the Scarecrow and have lunch. Unfortunately, the business has closed. Thank goodness we still have the recipe.

1 Bunch broccoli (chopped)	8 Slice bacon (crumbled)
1 small red onion (chopped)	1 Cup Mayonnaise
½ Cup raisins	½ Cup Sugar
½ Cup chopped walnuts	2 Tbl vinegar

SUBMITTED BY: Betty Williams
FROM THE RECIPES OF: Anna Ullom's grand-daughter, (daughter of Rebecca Sue Ullom Alexy)

MEMORY: When Neale and I went to Washington, PA to Aunt Anna's memorial service, her grand-daughter (Becky's daughter) had made this Broccoli Salad. Neale commented on how good it was, and Becky sent the recipe. (So is from Baker family members.)

MEMORY: I don't know about the rest of you, but I never liked or tasted broccoli until at a covered dish dinner when one of my co-workers prepared this "broccoli soufflé". It has become a staple of our family dinners. Everybody wants Mom's Broccoli Casserole. If this doesn't make a broccoli lover out of you-nothing will. FROM THE RECIPES OF: Theresa Moore SUBMITTED BY: Theresa Moore

2 pkgs frozen chopped broccoli	1 ½ C crushed Ritz crackers
½ Lb Velveeta cheese, cut into	1 Stick oleo
-chunks

Cook broccoli (follow directions on package). Drain well. Mix 1/2 stick oleo and cheese with hot broccoli; mix until melted thoroughly. Add one cup crushed Ritz crackers and mix well; put into casserole. Add remaining 1/2 stick oleo, sliced over top. Sprinkle 1/2 cup Ritz cracker crumbs over this. Bake uncovered for 20-30 minutes at 350 degrees until lightly browned.

MEMORY: This is Mom's recipe for Butterscotch Fudge. Based on the notation, the family never really cared about it. However, she made it every year that I worked at Shell just the same. She also made Peanut Butter Fudge which I regret to say I can't find the recipe. Anyway, the first year I was working at Shell she made both fudge recipes and asked if I would like to take some to work, which I did. Well, everyone enjoyed it so much that each Christmas holiday thereafter, the same question was asked - "When is your Mother making her fudge and we are getting some, aren't we?" Needless to say, she made two peanut butter fudge recipes (one for us and one for the office) and one butterscotch, just for them. FROM THE RECIPES OF: Madalin Cassady SUBMITTED BY: Sharon Collins

2 Cup firmly packed brown sugar	1 jar (5 to 10 oz)
1 Cup white sugar	2 6-0z pkgs. butterscotch chips
1 Cup evaporated milk	1 Tsp vanilla
½ Cup oleo

Bring to full boil over moderate heat stirring frequently. Boil for 15 minutes over moderate heat stirring occasionally. Remove from heat and add 1 jar (5 to 10 oz.) marshmallow cream and 2 6-ounce packages of butterscotch chips and 1 teaspoon vanilla. Pour into 9-inch greased pan. Makes about 2 1/2 pounds.

"It's good! Try it, you'll like it." MEMORY: Brett loves this. I asked him if he would add a memory and this is his response: FROM THE RECIPES OF: Betty Templeton (from Daisy Emch) SUBMITTED BY: Ann North

2 Tbl butter	4 Tbl vinegar
4 Tbl sugar	1 Tsp salt
2 egg yolks

Cook in a double boiler, stirring all the time. Add 2 cakes cream cheese and 1 chopped green pepper, 1 small onion and I can pimentos, chopped fine.

MEMORY: Part of the fun of cooking is trying new recipes. I always like to look through cookbooks and try new foods, especially if the recipe is something very "southern" and my sister and brother-in-law are planning to visit. I came across this recipe in Nathalie Dupree's SOUTHERN MEMORIES Cookbook a few years ago. I made these for Christmas and stored them in the freezer. It was nice to have them made ahead and ready to serve when family and company arrive. Ms. Dupree says no southern lady would ever be without cheese straws in her home. For those of us who love any type of cheese, this recipe fills that bill. For my brother-in-law, Brett, he ate them until he was absolutely "sick". FROM THE RECIPES OF: Jo Tipton SUMBITTED BY: Jo Tipton

½ Lb Parmesan Cheese	1 Tbl Salt
3 ¼ Cup Flour, All Purpose	2 Butter, sticks
½ Lb Cheddar Cheese, Grated	¾ Tsp Cayenne Pepper

Preheat oven to 375 degrees. Lightly grease 2 or 3 baking sheets.

Beat cheese and butter together until very smooth, avoid clumps. Mix in the flour, salt and cayenne pepper to taste. Put the dough into a cookie press with a cheese straw blade and press onto the greased baking sheets in 2 1/2 to 3 inch strips. (Alternate: Roll out the dough 1/4 inch thick on a floured surface. With a pastry wheel or sharp knife cut the dough into strips 2 1/2 to 3 1/2 inches long and 3/4 inches wide.)

Place on baking sheets. Bake 8 to 10 minutes, reducing heat if the straws start to get too brown.

Remove them to a rack to cool completely. Store in a tightly covered container for up to one week or freeze for up to 3 months.

SUBMITTED BY: Ann North
FROM THE RECIPES OF: Brett North

4 Whole chicken breasts, skinned,	1 Cup crumbled Roquefort or blue
-bones	-Cheese
14 Oz can chicken broth	-(optional)
1 Cup Chopped celery	½ Tsp Salt
1 ½ Cup halved red seedless grapes	Freshly ground black pepper to
¾ Cup chopped pecans	-taste
1 ¾ Light mayonnaise

Simmer chicken breasts in broth until done, about 15-20 minutes. Cut chicken in chunks. In large bowl combine chicken, celery, grapes, and pecans. Stir in mayonnaise, (cheese (optional) and seasonings. Serve on lettuce leaves. Keep chicken mixture chilled.



MEMORY: This recipe was found in Southern Living, and when you need something really special and filling, this is it. I've used it on several occasions. It is a good make ahead dish and it is especially good during the summer months. I served it once for our Sunday School class and I think every person there asked for the recipe.

FROM THE RECIPES OF: Hazel Baker SUBMITTED BY: Jo Tipton

20 Large ripe tomatoes	3 Tsp cinnamon
6 good-sized onions	2 Tsp ground ginger
3 large green peppers	½ Tsp cloves
3 Tbl salt	6 Cup good vinegar
6 Tbl brown sugar

Mash the tomatoes, chop or slice the onions and peppers. Mix all in a porcelain kettle or large tin pan and boil until perfectly soft and when cool, rub them thru a colander and cook down to a proper consistency like catsup.

MEMORY: Regardless of what time of the year we visited Madalin's house, she always had something sweet to eat. Since chocolate is my favorite kind of cake, she was nice to share this recipe with me. I've made it many times, and think of her each time I bake it. FROM THE RECIPES OF: Madalin Baker Cassady SUBMITTED BY: Jo Tipton

2 Cup Unsifted flour	3 x Squares unsweetened choco
1 ½ Tsp Baking soda	3 Eggs
1 Tsp Salt	½ Cup Crisco
½ Tsp Baking powder	1 Tsp Vanilla
1 2/3 Cup Sugar	2/3 Cup Milk
2/3 Cup Milk

Mix all ingredients vigorously by hand or mixer for two minutes. Pour into greased and floured 9 x 13 pan. Bake at 350 degrees for 40 minutes.

For icing: mix 2 cups brown sugar, 1 large can evaporated milk, 1 stick butter, melt and pour over cake.

MEMORY: I think we only visited Grandma & Grandpa Baker a couple of times, but I remember Grandma always having lots of pies; and this one in particular. I don't think this is Grandma's recipe. I think this is my mother's version. But it's very close to Grandma's. It's my favorite comfort food. FROM THE RECIPES OF: Faye Baker SUBMITTED BY: Barbara Gilliland

4 Tbl flour	3 egg yolks (reserve egg whites for
1 Cup sugar	-meringue)
¼ Tsp salt	½ Cup cocoa
2 Cup milk	1 Tbl melted butter
1 Tsp vanilla

Sift dry ingredients into large saucepan. Add milk and cook slowly over low heat. Beat egg yolks and temper with a little of the hot milk mixture. Add tempered egg yolks slowly to sauce pan, stirring constantly. Add butter and vanilla, and cook until chocolate is stiff. Remember to stir constantly to prevent filling from sticking and becoming lumpy. When filling is stiff, remove from heat and cool. While chocolate is cooling, prepare meringue. Pour filling into a baked 9" pie crust, top with meringue and bake at 350* until meringue is browned (about 15 minutes).

MEMORY: Growing up, we made this candy every year at Christmas time. It was made several weeks ahead, wrapped and stored in old shoe boxes in the freezer. I still make it each year because it's so great tasting, and it brings back lots of sweet memories. In 1999, our black walnut trees produced their usual "abundance" of nuts. Our dear, sweet neighbor, Joe Bradford, an 80+ year old gentlemen fighting the effects of his 10-year battle with prostate cancer, asked if he could have some of our walnuts. Junior picked up a bucket full and took them to him. In a couple days, he brought them back to us, cracked and ready to use. So I made a batch of this candy and took about 20-30 pieces to him. For several days after that, he thanked me over and over for the wonderful fudge. Mr. Bradford died about 3 months later. So this year, I made the candy, thought wonderful thoughts of him, and took a big batch to his wife, Mabel. FROM THE RECIPES OF: Betty Templeton and Hazel Baker SUBMITTED BY: Jo Tipton

1 Large can Carnation milk	2 Each Pkg Nestles chocolate chips
6 Cup Sugar	2 Each Sticks butter
1 Each Large marshmallow cream

Mix butter, sugar and milk in large heavy pot. Bring to rapid boil and boil exactly 7 minutes, stirring all the time, being careful not to let burn/stick. Remove from heat, add chips, marshmallow cream and black walnuts. Stir quickly to dissolve all chips, as candy hardens as it cools. Pour immediately into large buttered pan. Let cool for a few minutes until the knife comes out cleanly. Cut into squares. Turn squares over and onto a sheet wax paper to finish cooling. Box, wrap, freeze as needed. Makes about 100 pieces!

MEMORY: This recipe was shared by 35+ year friend and hairdresser, Carolyn Armour. Carolyn and I were school mates, and after Carolyn completed beauty school, I started letting her cut/perm my hair-even for my wedding. Over the years, Carolyn was the only hairdresser who could please me, and put up with my demands. The most enjoyable part of the visit was discussing new recipes and crafts. Now Momma goes to Carolyn weekly. This is a quick and easy recipe Carolyn shared years ago, and it is great for those times when you "just need a bite of chocolate". FROM THE RECIPES OF: Jo Tipton SUBMITTED BY: Jo Tipton

2 Cup sugar	½ Cup milk
1 Stick oleo	½ Cup peanut butter
4 Tbl cocoa	3 Cup oatmeal

Mix first 4 ingredients. Bring to boil for 2 1/2 minutes. Take off stove and add peanut butter, stir until melted. Add oatmeal. Mix well. Drop spoonful at a time onto wax paper.

SUBMITTED BY: Jo Tipton

1 head cabbage chopped fine	1 Tbl celery seed
4 green peppers	¼ Cup ground mustard
2 red peppers	2 Qt vinegar
1 Cup brown sugar

Boil 12 large ears of corn for 10 minutes and cut off cob. Cook 20 minutes and seal hot.

FROM THE RECIPES OF: Hazel Baker SUBMITTED BY: Jo Tipton

2 Dozen ears of corn	1 Cup salt
2 heads cabbage	6 onions
4 green sweet peppers	½ Cup mustard
2 Cup sugar	1 Gal Vinegar

Chop fine, mix together, pour vinegar over and boil hard 15 minutes. Seal hot.

MEMORY: I made up this recipe because I didn't particularly care for the sage or some of the other ingredients typically found in dressing recipes. I never measured anything and only tried to write down ingredients when my friend Eli from Peru asked for the recipe. If you don't like one of the ingredients, leave it out. Add something else, anything goes. Dressing is served in the South as a side dish and it doesn't necessitate the need for poultry. FROM THE RECIPES OF: Ann North SUBMITTED BY: Ann North

1 small pan baked cornbread (can be	½ Cup onion, diced
-baked in advance)	½ Cup bell pepper, diced
¼ Lb butter	1 small box cornbread Stove-Top
1 Cup celery, diced	1 Can cream of chicken soup

Melt butter in small saucepan; add onions, celery, and pepper-cook on medium heat until tender. Crumble baked cornbread in large bowl; add Stove Top stuffing and all other ingredients. Consistency should be that of a cake mix, if too thick add another can of chicken flavored soup or chicken broth or water to make it thinner. Pour into a large sheet cake pan. Preheat oven to 375 degrees. Bake until inserted knife comes out clean. Will not be dry. Make take several hours.

FROM THE RECIPES OF: Betty Templeton SUBMITTED BY: Sharon Collins & Ann North

2 Can Whole Cranberry Sauce	-(include juice)
1 large box Red Jello	½ Cup Orange Juice
1 Cup Sugar	1 Cup Walnuts, chopped
1 sm Can Crushed pineapple

Mix cranberry sauce with Jello; heat until Jello is dissolved. Add sugar and stir until dissolved. Add pineapple, orange juice, and nuts. Chill in pan or sprayed mold overnight.

OPTIONAL: Pour only half of mixture into mold. Refrigerate remaining gelatin until the thickness of egg white. With a whisk, mix gelatin and 12 ozs. thawed Cool Whip until smooth. Pour on top of gelatin in mold. Gelatin should be set in mold before top layer is added. Refrigerate until set, 6 hours or overnight. This creates a two tone effect when the gelatin is removed from the mold.

SHARON'S MEMORY: No recipe book would be complete without including the above. This one has special memories for both John and I. Ann and Brett had invited us to Atlanta for Thanksgiving a number of years ago. (see photo) Jo, Junior and Aunt Betty were also there. Well, we arrive, and the house is beautifully decorated for Christmas. I do good if I get my decorations up the week before. Anyway it was lovely. We happened to mention that we had never had collards. Well, before we know it, we're in Brett's car and off to the store. Ann said the only thing she would ask is that they not be cooked indoors. The big day comes, and we arrive for dinner. We had been told they really had a great feast but nothing prepared us for what we experienced. The most wonderful food you could imagine, including the above. This is another one of those recipes that everyone wants when I serve it. Just a month ago, a lady at church requested it.

This celebration also included a shopping trip the next day for the ladies. We started out quite early and didn't arrive home until after dark. If I remember correctly, we contacted the fellows and we met at Stone Mountain for dinner. We had decided to go to Athens to shop that day. Well, little did we know that the University of Georgia, located in Athens, was having a big football game that day. We sat in traffic forever ( some of us were a little uncomfortable, but that story will have to come from someone other than I)!

I learned two great things on that visit. One was the Blue Willow Inn (restaurant) in Social Circle, GA. If you haven't been you must go. The second thing I learned from Brett which I practice to this day. Whenever going into a restaurant with an odd number of people, always ask for a table which will seat the next even number. (If there are 5 of you, request a table for 6.) As Brett says, that way you won't be crowded. Of course, you may be asked if your other party is coming. I forget the name Brett used, but I always tell them "Well, I guess Uncle George isn't coming after all!" THANKS FOR THE MEMORIES !!!!!

ANN'S MEMORY: I love this recipe and it is so easy to make. I have also taken it to a lot of gatherings and been asked for the recipe a lot of times.

This was one of the best Thanksgivings we have ever had. Everyone teases me because I love to cook for a lot of people and I enjoy it much more when it is for people who enjoy eating. We had a wonderful week and I invite each of you to join us any time for Thanksgiving dinner. Brett and I bought our first house in September of '85. Naturally, I wanted to have Thanksgiving at my house. Mama, Daddy, Jo & Junior came. They also came for Christmas that year, because once more I wanted to have Christmas at our house the first year in our house. Since then everyone comes to our house for Thanksgiving and then we spend Christmas at Jo and Junior's. With that in mind, I try to have my Christmas decorations up by Thanksgiving so everyone can see our decorations. Daddy loved the holidays and he loved Christmas decorations. I remember so many special things he made over the years as decorations. He made a lot of outside pieces for both Jo and I. He always knew if he made for one, he would end up having to ma
ke for the other.

A couple of other interesting traditions that we have followed over the years: (1) Junior always spends Christmas Eve with his family. Brett and I spend the evening with Mama (and originally Daddy) and we eat out (if we can find something open - it has presented interesting choices) and sometimes attend church services. (2) Brett has 3 brothers and his Mother decided early on that her sons would spend Christmas with their wives' families and then the Norths would have their family Christmas on New Year's Day. What a sweet thing for her to do. It sure eliminated having to make hard decisions every year.

And now for the rest of Sharon's memories: I had to use the bathroom. I was in such pain and agony! Everyone thought I was going to explode and I sure wanted to laugh but at the time it was not humorous! Traffic wasn't moving at all. There wasn't a service station in sight and no way to get out of the stream of traffic if there was one. I finally found one place and the door was locked and I couldn't get a key. The next place was out of order. Finally, I went to Toy 'R Us! That's how I spelled relief that day!

MEMORY: This is a recipe similar to the relish served at Gatlinburg's Pancake Pantry. The first time Momma and I had lunch there, I think we both were starved. The waitress greeted us, placed a small crock of these on our table, took our order, and left us to figure out what the heck it was. Well, if you know my Mom, she'll try just about anything; however, she absolutely hates cucumbers! Well, she was so hungry, she couldn't pass anything up...we both absolutely loved them. Couldn't figure out what was on them, and the restaurant certainly wouldn't share their secret recipe. Many years later, this recipe was published in the local newspaper, and these taste very similar. They're wonderful in the summer when cucumbers are fresh and plentiful. FROMTHE RECIPES OF: Jo Tipton SUBMITTED BY: Jo Tipton

½ Cup Sour cream	½ Tsp Salt
1 Tbl Sugar	2 Medium cucumbers, thinly sliced
1 Tbl Vinegar	2 Small onions, thinly sliced

Combine sour cream, sugar, vinegar and salt. Add cucumbers and onions, tossing gently. Cover and chill 24 hours, stirring occasionally.

FROM THE RECIPES OF: Faye Baker SUBMITTED BY: Jo Tipton

Make 9-inch pastry shell. Chill.	½ Tsp salt
Slightly beat 4 eggs. Add:	1 Tsp vanilla
½ Cup sugar	2 Cup milk (not homogenized)

Beat until well blended-abut 1-1/2 minutes. Pour into chilled pastry. Sprinkle with nutmeg. Bake in hot oven (450 degrees) 15 minutes; reduce to 350 degrees and bake 30 minutes, or until knife inserted in custard comes out clean.

MEMORY: This was a tradition from my Gramma Cassady as long as I can remember. I remember her making peanut butter fudge too, but as a kid, I always thought this one was "so beautiful"! FROM THE RECIPES OF: Gramma Cassady (Madalin) SUBMITTED BY: Janna Zempsky

2 Cup Sugar	½ Cup Hot water
½ Cup Corn syrup

Cook until it forms a hard ball in cold water. Beat white of egg until stiffened and pour candy mixture into it slowly, beating constantly until stiff. Add nuts and maraschino cherries also if desired.

MEMORY: This recipe was shared in 1999 by a dear neighbor and friend, Earlene Gregory. She always had a big garden and did a lot of canning each summer. One Christmas, she gave us a basket full of canned goodies, including a small jar of this relish. We put it on grilled hot dogs, and I also mixed it with my tuna at lunch. I really "rationed" it. Then a couple days before Easter, she drove up and handed me a "quart" jar of the stuff. I thought I'd died and gone to heaven. Later, as my "stash" was getting critically low, I asked her if she would be willing to share the recipe with me, which she graciously did. That summer/fall, I made several batches with colored sweet peppers (purple, gold, green, red, and orange) and it was beautiful. We gave it to neighbors in our Christmas baskets. This recipe makes four quarts. The next summer, I waited too late to get green tomatoes, so this year, I'll be starting very early. FROM THE RECIPES OF: Jo Tipton SUBMITTED BY: Jo Tipton

4 Cup chopped onions	6 Cup sugar
4 Cup green tomatoes, chopped	4 Cup cider vinegar
4 Cup chopped cabbage	2 Cup water
12 green peppers, chopped	1 Tbl celery seed
½ Cup salt	1 ½ T turmeric

Soak all chopped vegetables in 1/2 cup salt overnight. Drain and squeeze from salt solution next day. (A colander could be used to drain out as much of the salt solution as possible. I also lightly rinsed my first batch.) Make syrup with all other ingredients and spices. Add drained vegetables to pot and heat to boiling point. Can and seal.

MEMORY: This recipe was given to John in the early 80's by a co-worker at Shell who was born in Viet Nam and was an engineer with Shell. He had escaped from Viet Nam and at the time he was at the Belpre Plant and saving money so he could pay to get his brother and sister out of Viet Nam. During the time we were close to them, he succeeded in securing his sister from there. She was only 19, left Viet Nam, stayed in a camp in the Philippines for quite some time alone, and then came to the US. We baby-sat for John's friend while he and his wife went to Columbus to bring her to Parkersburg. We were the first Americans she met when she arrived, and she couldn't believe the home we had. She didn't speak any English; however, within a few weeks, she spoke English and was attending college, had gotten her driver's license and was working at a local restaurant. It was a great lesson for us in determination and commitment. FROM THE RECIPES OF: Sharon Collins SUBMITTED BY: Sharon Collins

Chop pork, crabmeat, shrimp, egg, onion, carrot, silver noodles, mushrooms very fine. Add enough egg to bind these ingredients together. Then salt and pepper. Roll in egg roll skin, wetting the ends to help seal them. These can be frozen or cooked immediately.
Preparation: Thaw, deep fry in cooking oil (about 1/4" to 3/8" deep), medium heat; 10 - 15 minutes until golden brown. Enjoy yourself!

FROM THE RECIPES OF: Hazel Baker SUBMITTED BY: Ann North

14 cucumbers, or more	2 Tbl pickling spices
8 Cup sugar, cane or beet	1 Qt Vinegar
2 Tbl salt

Put whole cucumbers in enamel pan or crock. Cover with boiling water each morning for 4 days.
On 5th day, slice the cucumbers 1/4 inch thick or chunks.
Make a syrup of sugar, vinegar, salt and spices. Bring syrup to boil and pour over pickles for 3 days.
On last day, heat syrup to boiling, then add cucumbers and bring to boil.
Pack in hot sterilized jars and seal.

MEMORY: Momma usually made this cake in the summer/fall when apples were plentiful. We also made it for Thanksgiving/Christmas (when it would be made ahead, cut in half, and put in the freezer). I love continuing the food traditions of our family for holidays. I made this cake for Christmas 2000, and, although we had 4-5 different cakes and candies to pick from, my husband, Junior, said the apple cake was the best (especially with a large glass of cold milk!) FROM THE RECIPES OF: Betty Templeton SUBMITTED BY: Jo Tipton

1 Cup Oil	1 Cup Nuts
1 Tsp Soda	3 Cup Flour
3 Each Eggs	1 Tsp Vanilla
3 Cup Raw apples, 1" cubes	1 Tsp Cinnamon
2 Cup Sugar	½ Tsp Salt

Mix oil, sugar, vanilla. Add eggs, one at a time. Mix well, add rest of dry ingredients. Add apples and nuts. (Mixture will be very thick.) Spread in prepared tube pan and bake at 300 degrees for 1-1/2 hours.
While still warm, wrap in foil. Keeps moist, and freezes well. (Success secret: use the old 10-12 cup plain tube pan--don't use the coated, non-stick pans.)

MEMORY: Alberta made the Frozen Fruit Salad, and we all loved it. FROM THE RECIPES OF: Alberta Dell Lewis Meredith SUBMITTED BY: Betty Williams

1 Can (14 oz.) sweetened condensed	1 Can (20 oz.) crushed pineapple,
-milk	-drained
1 Can (21 oz.) cherry or peach pie	2/3 Cup chopped pecans or walnuts
-filling	1 Crtn (8 oz.) frozen whipped
1 Can (15 oz.) mandarin oranges,	-topping, thawed
-drained

In a large bowl, combine milk and pie filling. Add oranges, pineapple and nuts. Gently fold in whipped topping. Spread in 13" x 9" x 2" pan. Cover and freeze. Remove from freezer 15 minutes before serving.

MEMORY: This recipe came from the cookbook "Among the Lilies" which was done by the Women in Missions group at our church in 1992. (It's a great cookbook!) It's simple and I had always used it as a breakfast/brunch dish until once at a covered dish supper, someone brought it as a side dish. It really worked in well. Grits is definitely Southern. A lot of people don't like them, but they should try this recipe. FROM THE RECIPES OF: Ann North SUBMITTED BY: Ann North

1 Cup grits, regular uncooked	½ Cup grated cheese (4 oz)
4 Cup water	1 Tsp garlic powder
1 -½ ts salt	Paprika
½ Cup butter

Prepare grits according to package directions, using 4 cups water and 1-1/2 teaspoons salt. Add butter, cheese and garlic powder to cooked grits; stir until butter and cheese are melted. Spoon grits mixture into greased 1-1/2 quart casserole. Sprinkle with paprika. Bake at 350 degrees for 15-20 minutes.

FROM THE RECIPES OF: June Truett SUBMITTED BY: Donna Welch

8 Medium potatoes (boiled)	½ Cup vinegar
5 Slice bacon (fried)	2 Tsp salt
1 Tbl flour	¾ Tsp sugar
½ Cup water	1 onion (sliced thin)

To bacon drippings, in pan, add flour and blend well. Stir in water and vinegar and cook over direct heat, stirring constantly until mixture boils and thickens. Add salt, sugar, and onion. Peel and dice hot potatoes. Crumble bacon into potatoes. Pour hot dressing over this and mix lightly. Garnish with parsley.
"Pete Heidesureich"

MEMORY: This is another one of those wonderful recipes Madalin shared with me many years ago. It seemed like there was always something aromatic in her kitchen, regardless of whether it was holiday time, or just another day. This is great served with a warmed lemon sauce, fresh whipped cream, or vanilla ice cream. FROM THE RECIPES OF: Madalin Cassady SUBMITTED BY: Jo Tipton

2 Eggs	2 Tsp cinnamon
1 Cup lard	2 Tsp soda
1 Cup molasses	2 Cup boiling water
2 Cup sugar	4 Cup flour

Mix soda in boiling water. Mix all other ingredients, and bake at 350 degrees in prepared sheet cake pan for about 60 minutes.

MEMORY: This recipe was shared 3-4 years ago from our dear friend and housekeeper, Susan Townsend. Susan always gives us a container of these at Christmas, and fortunately, each year the container gets larger! They're simple, but contagious and delicious. This past Christmas Susan's husband also sent us 2 quarts of his fresh spiced tea. Eaten with a cup of hot spiced tea, these cookies were to die for! FROM THE RECIPES OF: Jo Tipton SUBMITTED BY: Jo Tipton

2 Each Sticks margarine, melted	1 Cup Coconut
1 Each Egg, slightly beaten	½ Each Stick margarine, melted
1 Cup Sugar	½ Each Box powdered sugar
1 Cup Graham cracker crumbs	1 Tsp Vanilla

Bring 2 sticks margarine, egg, sugar, graham cracker crumbs, coconut to boil. Cool completely. Spread on graham crackers (sandwich style). Spread icing on top of sandwich.

Icing: 1/2 stick margarine, melted; 1/2 box conf. sugar, 1 tsp vanilla, and add enough milk to make nice consistency to spread on sandwiches.

FROM THE RECIPES OF: June Truett SUBMITTED BY: Donna Welch

1 Lb ground beef	1 beef bouillon cube
1 Cup chopped onion	1 Cup boiling water
2 Tbl flour	1 Can (3 or 4 oz) mushrooms
¾ Tsp salt	3 Tbl sour cream
¼ Tsp pepper

Cook noodles or rice. In skillet, saut beef and onion until beef is browned and onion tender. Stir in flour, salt, and pepper. Gradually stir in bouillon, dissolved in water, and mushrooms and stir over medium heat until mixture thickens and boils. Reduce heat; stir in sour cream; cook 5 minutes (do not boil). Serve over rice or noodles.

MEMORY: This is a tradition in the family on special holiday mornings such as Christmas and Easter. It was a recipe given to John's mother by her mother many years ago. We now share it with John/Maria and Janna's family each holiday morning. I don't know who holds the record for the number eaten at one time, but we all try to break it at each sitting. FROM THE RECIPES OF: John Collins's Grandmother SUBMITTED BY: Sharon Collins

1 Cup milk	1 dry Yeast
¼ Cup sugar	Cooking Oil (enough to deep fry
¼ Cup Crisco	-dough)
½ Tbl salt	Sugar for coating hickey-doos after
3 Cup flour	-deep frying.
1 egg, beaten

Night Before Using:

Melt fat in 1/2 milk. Add sugar and salt. Add remaining milk. Cool until lukewarm, then add 1 cup flour. Mix then add yeast and egg, then remaining flour. Cover, put in a warm place and let rise until AM. In AM, heat your oil to the temperature of deep frying regular doughnuts. Flour counter, pat dough until smooth (don't knead). Roll our 3/8" think. Cut in small triangles and fry in deep fat like doughnuts. Using paper sack, add about 1 cup sugar. After frying dough, drain on paper towel and then add them to the bag and shake to cover with sugar. ENJOY!

MEMORY: I met Peggy and Meurice LeFevre when Brett worked for Pennzoil. They were Jiffy Lube franchisees and we saw them socially several times a year. There isn't enough room to describe their lifestyles so we'll just say it is rather flamboyant! We bought our first Jiffy Lubes from them. Brett visited them once during the holidays and Peggy was making these cookies for their family get-together. He asked her for the recipe and said he really liked them. I think he was also astonished that Peggy was baking anything. I changed the fruits quite a bit because I don't like those "pre-packaged, fruit-cake" fruits. The cookie is very colorful and makes a pretty holiday addition to any festivity. FROM THE RECIPES OF: Peggy LeFevre SUBMITTED BY: Ann North

2 Lb Candied Fruit (cherries,	½ Tsp salt
-pineapple)	½ Cup butter
40 Oz Assorted fruits (I use	1 ½ Cup sugar
-raisins, dried banana chips,	3 eggs, well-beaten
-apricots)	1 Tsp vanilla
4 Cup pecans	1 Tsp Lemon extract
3 Cup flour	2 Tsp cinnamon
½ Tsp soda

Cut fruit into small pieces, leave pecans in halves. Sift flour, soda, and salt together and sift over fruit and nuts. Cream butter and sugar, add beaten eggs and mix well. Stir in vanilla and lemon and cinnamon. Stir in flour covered fruits and nuts. Drop by teaspoons onto greased cookie sheet and bake at 300 about 25 minutes. Yield 150 small cookies

MEMORY: I always have people over during the holidays and when the weather is cold, I serve this tea. The aroma is wonderful and fills the whole house. Men really enjoy this as much, if not more than women. It is definitely a crowd pleaser. Really makes a lot so you may want to cut in half. FROM THE RECIPES OF: Ann North SUBMITTED BY: Ann North

24 Cup water	-tea bags
3 Cup sugar	4 ½ Tsp whole cloves
46 Oz can unsweetened orange juice	3 cinnamon sticks
Juice of 3 lemons	46 Oz can pineapple juice, strained
18 Orange spice or orange pekoe

Combine water and sugar in large stockpot; bring to a boil. Stir in orange and lemon juices and bring to a boil. Add tea bags, cloves and cinnamon sticks; cook at a low boil for 3 minutes. Remove from heat and let stand, covered for 10 minutes. Strain to remove spices. Stir in pineapple juice.

Tea may be prepared 1 to 2 days in advance.

FROM THE RECIPES OF: Howard Baker SUBMITTED BY: Barbara Gilliland

1 Venison roast or back strap	-steak seasoning
1 Cup flour	1 Tsp garlic powder
1 Tbl of your favorite seasoned	1 Tsp black pepper
-salt or

Cut venison across the grain into 1/4" thick slices. Mix dry ingredients together in a large container. Dredge each steak in flour mixture. Pieces should only be dusted with flour and seasoning - you don't want a thick coating. In a large non-stick skillet, heat 2 tablespoons of oil. (I use olive oil - or you can use an olive oil pan spray). When oil is hot enough for a drop of water to sizzle, place steaks in pan. Cook until brown and turn (this will only take a few minutes on each side). Do not overcook. Remove steaks from pan after they are browned on both sides.

NOTE: You can add and subtract seasoning used to your particular taste.

MEMORY: This cake was baked every year for Christmas. It was made several weeks ahead, cut in half, and stored in the freezer. I think we always made it with blackberry jam. It is not a real sweet cake, and tastes great with a hot cup of coffee. I made it for Christmas 2000, and after several unsuccessful attempts, this year it was perfect. I've decided when you make an "old" recipe, keep ingredients and pans as close to the original as possible. (don't substitute butter Crisco, and don't use the non-stick teflon pans-they didn't exist 25-30 years ago!) FROM THE RECIPES OF: Betty Templeton SUBMITTED BY: Jo Tipton

1 Cup Butter or Crisco	1 Cup Raisins or dates
1 Cup Sugar	1 Cup Jam
4 Each Eggs	1 Cup Nuts
½ Cup White Karo	½ Tsp Cloves
1 Cup Buttermilk	2 Tsp Cinnamon
1 Tsp Soda	1 Tsp Allspice
3 Cup Flour	2 Tsp Nutmeg

Mix all ingredients well, alternating dry and wet. Bake in 10" tube pan at 350 degrees for 1 hour. Cool and wrap in foil. Freezes well, and is better after setting for a few days.

In the beginning I went to so much trouble, even getting a grinder out to grind up the fresh cranberries. Then I tried cooking the berries and doing various things. I don't like the skins on the berries, but some people do. Finally, after trying many ways, I now do this recipe - which I love. MEMORY: I was married a long time before I finally discovered my favorite cranberry jellied salad for holiday meals (or for anytime), so will list it in case you want to use it. FROM THE RECIPES OF: Betty Williams SUBMITTED BY: Betty Williams

Dissolve large 6 oz. Raspberry	Add 1 20 oz. can crushed
-Jello	-pineapple, undrained
-in 1 ½ cups boiling water.	Add 1 16 oz. can applesauce
Add 1/3 cup sugar, and stir well.	Add finely diced celery and chopped
Add 1 16 oz. can cranberry sauce,	-nuts (pecan or walnut pieces)
-strained (or whole)

Cover and place in refrigerator.

For a larger quantity (or expected company), double the first 3 items, but not the pineapple and applesauce. (Through trial and error I have learned this.) Also cherry (or any red) Jell-O would be OK.

MEMORY: This recipe is from "The Union Square Cafe Cookbook". I remember my mom making lots of mashed potatoes when I was growing up. I used to tell her that I loved her mashed potatoes so much more than anyone else's because she left lumps in hers. I now know that the goal of mashed potatoes is to have them come out smooth and creamy. You can make yours that way, but I still love the lumps! FROM THE RECIPES OF: Janna Zempsky SUBMITTED BY: Janna Zempsky

2 Lb Idaho potatoes, peeled and	½ Cup heavy cream
-quartered	½ Cup milk
2 Tsp kosher salt	¼ Tsp freshly ground white pepper
8 Tbl unsalted butter

Place potatoes, peeled and quartered into a 2-quart saucepan with 1 teaspoon of salt and cold water to cover. Bring to a boil, lower the heat, and simmer, covered, until completely tender, about 30 minutes. Test the potatoes by piercing them with a paring knife - there should be no resistance. Place in a colander and allow to drain well for several minutes.

Combine butter, heavy cream, and milk in another sauce pan and heat gently until the butter has melted. Keep warm. Working over the saucepan used to cook the potatoes, pass the potatoes through a food mill or a potato ricer. A hand-held masher will give you lumpy potatoes (which I love) and a food processor makes them gummy and tough.

To serve, place the potatoes over a low flame and begin adding the warm milk mixture. Whip the potatoes with a wooden spoon or spatula while heating. When all the liquid is absorbed, season with the remaining salt and white pepper. Serve piping hot.

MEMORY: This recipe for McCullock Mississippi Salad has no family history with it. It's just a great recipe that I wanted to share with everyone. It was given to me by a friend who has a home here and lives in Western Maryland. Her daughter in Mississippi passed this on to her. We have a group of 5 couples who spend a great deal of time together when everyone is here. This dish is always included in our get-togethers. I have taken it to other gatherings, and it is always a hit. The best thing about it is you can mix the greens together, make your noodle/walnut mix and refrigerate separately for later use. Then take out as much as you want and mix your dressing at that time. FROM THE RECIPES OF: Sharon Collins SUBMITTED BY: Sharon Collins

Batch # 1

You need: Romaine lettuce, broccoli, green onions, Ramen noodles, broken walnuts, oil, sugar, white wine vinegar, K Soy sauce

There are 3 separate batches to mix for salad:

Batch # 1 - Romaine lettuce - green onions - broccoli
Romaine lettuce washed and sliced but not too fine (softer, lighter lettuce won't hold up)
3 green onions - washed and sliced (I use more like 3 bunches)
Broccoli - peeled and sliced up into florettes (I sometimes use cauliflower too)
Toss these 3 ingredients. You can do this days ahead and keep it sealed in the refrigerator.

BATCH # 2 - Ramen noodles - walnut mix
One package of Ramen noodles broken up - throw away the seasoning package ( I use two of the small packages)
One package of broken up walnuts
Melt 4 Tablespoons of butter in fry pan. Lightly brown the noodles and walnuts - do not brown to bitter. Drain and cool on paper towels. You can also store this for days in an air tight container.

BATCH # 3 - Dressing
1 c oil
1/2 c white wine vinegar
1 T K Soy sauce
1 c sugar
Salt and pepper to taste - remember Soy is very salty. Can reduce amount of sugar. Mix together and store. (I make 1/2 of the recipe at a time cause we don't use a whole salad at one time.
At serving time, mix greens and noodles. Pour over 1 cup of dressing. Sprinkle on noodles and walnuts last so they don't get soggy.

FROM THE RECIPES OF: June Truett SUBMITTED BY: Donna Welch

1 Lb dried beans	1 1-lb can tomatoes
1 Large onion (chopped)	2 Tbl brown sugar
1 Green pepper (chopped)	2 Tsp prepared mustard
½ Lb Bacon (diced)	½ To 1 Ts Tabasco Sauce
2 Tsp salt	½ Tsp Worcestershire Sauce

Add all ingredients when beans are about half done.

MEMORY: Junior and I first tasted this in Memphis at my friend Georgia's house almost 30 years ago. She'd moved to Memphis from East TN and had been begging us to come for a visit. Unfortunately, our visit was around the first anniversary of Elvis's death, so the town was overcrowded with visitors. We mostly stayed around her house and pool trying to stay "cool" in Memphis in August! She served this rice for supper one night, shared the recipe with me, and it has been a real favorite of ours since then. FROM THE RECIPES OF: Jo Tipton SUBMITTED BY:Jo Tipton

1 Cup Uncooked rice	½ Cup Sliced almonds
1 Cup Chopped onion	4 ½ Oz Sliced mushrooms
4 Tbl Butter	2 Cup Beef bouillon
¼ Tsp White pepper

Cook onions in 2 T butter until tender. Add rice. Continue cooking until golden. Add bouillon and pepper. Stir well. Heat to boiling, cover pan. Reduce heat and simmer 15 minutes or until liquid is absorbed. Saut almonds and mushrooms in remaining butter. When rice is tender, add almonds and mushrooms, toss lightly.

FROM THE RECIPES OF: Hazel Baker SUBMITTED BY: Ann North

1 peck cucumbers

1st, 2nd, and 3rd Day: Keep in salt water that will float an egg.
4th day - Cut off ends and put in clear water.
5th day - Cut in chunks. Put in clear water.
6th day - Put in clear water.
7th day - Put in solution of vinegar, water, 2T alum. Cover with grape leaves and let come to a boil. Set aside for 1 1/2 hours. Pour off liquid and drain well. Make syrup of 4 or 5 lb. sugar and 3 pints vinegar. Add 2 T cloves, allspice and cinnamon bark. Pour on pickles.
8th day - Pour off liquid, heat and pour over again.
9th day - Heat and seal.

MEMORY: This was Daddy's favorite cookie recipe. He loved to have a cup of hot coffee and a couple oatmeal cookies. We made these cookies several weeks before Christmas. We usually wrapped them in an old shoe box and stored them in the freezer. We'd sneak a few of them out of the freezer just to "sample" how they tasted. By the time Christmas came around, sometimes half of them would be gone. FROM THE RECIPES OF: Betty Templeton SUBMITTED BY: Jo Tipton

1 Cup Seedless raisins	½ Tsp Allspice
3 Beaten eggs	6 Tbl Raisins liquid
1 Cup Shortening	2 Cup Oatmeal
½ Tsp Salt	1 Cup Black walnuts or your
2 Cup Flour	-favorite nut
1 Tsp Cinnamon	1 Cup Sugar
½ Tsp Soda	½ Cup Chopped dates
½ Tsp Cloves

Cook raisins in boiling water to cover 5 minutes. Drain, reserving 6 T liquid. Cream shortening and sugar; add eggs, and beat. Sift flour with salt, soda and spices; mix with oatmeal and add to creamed mixture alternating with raisin liquid. Add dates and nuts. Drop on greased cookie sheet and bake in oven 400 degrees 10-12 minutes.

FROM THE RECIPES OF: June Truett SUBMITTED BY: Donna Welch

3 Lb okra	6 Tbl salt
3 Cup vinegar	12 heads dill
3 Cup water

Leave as much stem on okra as possible. Wash and drain. Prick each pod with pin or fine pointed knife. Pack into sterilized jars. Place a bunch of dill in each jar. Boil water, vinegar and salt together until salt is dissolved. Fill jars with boiling brine to within 1/2" of top. Seal.

Kosher dills may be made by adding 1/2 to 1 clove garlic (sliced) and 1/2 teaspoon mustard seed to the bottom of each pint jar.

MEMORY: We always made this in the middle of summer when fresh peaches were plentiful, and the heat/humidity were abundant. The cranking was a long process, and Daddy always made us "cure" the ice cream. What that meant was you finally got the crank to the point of where it wouldn't turn any more. You removed the paddles from the freezer, scrapping all the excess ice cream back into the freezer. Put the lid on the freezer, put it back into a large galvanized wash tub, packed lots more ice and freezer salt around it, covered the whole tub with a large heavy tarp cloth, and "waited". Usually we had to wait at least 4-6 hours before we could eat the stuff, but man was it worth the wait!

2 Cup Crushed fresh peaches	2 Each Large eggs, beaten
1 1/2 Cup Heavy cream	1 Cup Sugar
1/3 Cup Sugar	2 Tsp Vanilla
1/8 Tsp Salt	2 Tbl Flour
1/8 Tsp Almond extract

Mix peaches, 1/3 c sugar and almond extract. Set aside.

Combine 1 c sugar, salt and flour in saucepan. Blend in eggs and 1/4 c milk. Add remaining milk and cook over low heat until mixture coats a metal spoon, stirring constantly. Remove from heat and cool. Stir in vanilla and heavy cream. Pour into 2-quart freezer. Turn crank until slightly frozen. Remove lid and add crushed peaches. Finish freezing.

MEMORY: We made this sugar cookie every year for Christmas. We used the same cookie cutters (which I still have today), made several colors of icing, used "sprinkles" and red cinnamon pieces to decorate every cookie. We'd store them in old shoe boxes and freeze them several weeks before Christmas. Like the oatmeal cookies, some of them always "disappeared" from the freezer, as we'd sample them frequently. Ann always loved a glass of milk with her sugar cookies. FROM THE RECIPES OF: Grandma Baker's old cookbook SUBMITTED BY: Jo Tipton

½ Cup Shortening	1 Egg
3 Tsp Baking powder	½ Tsp Vanilla
1 Cup Sugar	3 Cup Flour
½ Cup Milk	¼ Tsp Salt

Cream shortening and sugar: add egg and beat well. Add sifted dry ingredients, alternating with milk and vanilla. Mix thoroughly. Roll out to 1/8" thick. Cut and sprinkle with sugar. Bake on cookie sheet 350 degrees for about 15 minutes.

NOTE: We had more success with our dough if we made it the night before, and stored it in a covered bowl (with plastic wrap) overnight. If you don't have this much time, at least chill the dough thoroughly before trying to roll out.

MEMORY: My mother-in-law was a wonderful cook. She had made this cake one year for Christmas. All the Tiptons gathered at her house on Christmas Eve, and everybody took food. I enjoyed the cake so much that I asked her for the recipe. A few days later, she gave it to me, and it's the only recipe I have of hers. Like most of the "old cooks" Madie rarely had recipes to follow, and rarely wrote any directions down. FROM THE RECIPES OF: Madie Tipton SUBMITTED BY: Jo Tipton

1 Cup Butter	1 Can flaked coconut, small
1 Lb Dates, chopped	¾ Cup Buttermilk
2 Cup Sugar	1 Cup Fresh orange juice
1 Lb Orange candy slices, chopped	4 Cup Flour
5 Each Eggs	2 Cup Powdered sugar
2 Cup Chopped nuts	1 Tsp Vanilla
½ Tsp Salt

Cream butter and sugar until smooth. Add eggs, one at a time beating well after each. Dissolve soda in buttermilk and add to creamed mixture. Place flour in large bowl and add dates, orange slices and nuts, and stir to coat each piece. Add flour mixture and coconut to cream mixture. This makes a very stiff dough and should be mixed by hand. Place in a greased and floured tube pan. Bake at 250 for 2-1/2 hours. Combine the orange juice and powdered sugar and pour over the hot cake. Let stand overnight in the cake pan. (Cake can be frozen.) Note: I've only made this once, and I had to cook it much longer. I think it should be baked in a much larger (10-12 cup) tube pan to avoid that problem.

MEMORY: There's absolutely nothing to say about this candy, that tasting a bite won't tell you. It's creamy, moist, and a real treat to share with peanut butter lovers. I remember Madalin always having this at her house when we'd visit during the holidays. It was such a treat. I couldn't wait to get to her house so I could start sampling the peanut butter fudge. Thank goodness we have the recipe to share. I continue to make this every Christmas, and always have requests for the recipe. Hope you'll give it a try. FROM THE RECIPES OF: Madalin Baker Cassady SUBMITTED BY: Jo Tipton

1 Pint Marshmallow cream	1 ½ Cup Evaporated milk
Large c peanut butter	Pinch salt
4 ½ Cup White sugar	1 Tbl Vanilla
½ Lb Butter

Put marshmallow cream and peanut butter together in large bowl. Set aside. Butter large, heavy aluminum pan. Set aside. Boil sugar, butter, evap. milk and salt for 12 minutes. (Be sure to start counting after mixture reaches full boil.) Boil hard, and stir all the time. Remove from stove, and pour over cream/peanut butter mixture. Stir and beat until everything mixes smoothly. Must work fast as candy sets up quickly as it cools. Add vanilla and stir. Pour mixture into prepared/buttered aluminum pan. Cool. Cut into squares, and turn over on counter for underside to cool. May be made several weeks in advance and stored in freezer. Recommend layering with waxed paper or aluminum foil in Tupperware or box.

FROM THE RECIPES OF: June Truett SUBMITTED BY: Donna Welch

1 Cup sugar	2 eggs
¼ Tsp salt	1 Tsp vanilla
¼ Cup butter	¾ Cup pecans
1 Cup light Karo syrup

Blend sugar, salt and syrup together. Add whole eggs, one at a time, beating after each one.
Stir in the butter (melted), vanilla and pecans, Pour into unbaked pie shell. Bake at 350 for 50 minutes.

MEMORY: This recipe came from the first cookbook I purchased: Southern Living's Our Best Recipes-First Collector's Volume, 1979. The first time I made this recipe I took a batch to work, and received raves from everyone. I think they're absolutely the best I've ever tasted, and I'm sure the buttermilk is the "secret" ingredient. I continue to make them, usually around Christmas-baking time, and when I can get the fresh pecan halves in Atlanta. NOTE: As with most other candy recipes, don't attempt this on a rainy day and/or one with high humidity. It will be very grainy. FROM THE RECIPES OF: Jo Tipton SUBMITTED BY: Jo Tipton

2 Cup granulated sugar	2 Tbl butter
1 Tsp soda	2 -½ c broken pecans
1 Cup buttermilk	1 Tsp vanilla extract
1/8 Tsp salt

In a large heavy saucepan combine sugar, soda, buttermilk, and salt. Cook over high heat for 5 minutes, stirring often. Scrape bottom of pan; add butter and pecans and continue cooking, about 5 minutes, until candy reaches soft ball stage. Remove from heat and add vanilla; cool slightly. Beat until creamy. Quickly drop by tablespoonfuls onto waxed paper and let cool.

MEMORY: Back in the late 1960's we frequently had "pot luck" luncheons at work. Fortunately, we had a great international staff intermingled among the locals. Max Lombardi, a veterinarian born in Peru, shared this wonderful salad with us. It's simple to make, and brings an unusual twist to the standard method of preparation. FROM THE RECIPES OF: Jo Tipton SUBMITTED BY: Jo Tipton

6 Med potatoes, boiled, sliced	1 Onion, chopped
1 Can Beets, sliced	½ Head lettuce
1 Tomato, chopped	3 Eggs, hard-boiled, sliced

Mix all ingredients, add mayonnaise and salt to taste.

FROM THE RECIPES OF: June Truett SUBMITTED BY: Donna Welch

2 Tbl Mustard	1 Tbl mustard, I Omit Mustard
2 Cup vinegar	6 whole cloves
½ Cup water	2 medium onions, sliced
1 Cup sugar	12 boiled eggs
1 Tbl salt	2 Can whole beets
1 Tbl celery seed

Combine all ingredients except eggs. Bring to boil and pour over eggs. Better if made at least one day ahead of serving.

FROM THE RECIPES OF: June Truett SUBMITTED BY: Donna Welch

Garlic	1 Qt white vinegar
Hot Pepper	1 Qt water
Dill Seed	½ Cup salt

Place 1 garlic clove and one hot pepper in the bottom of clean, hot pint jar. Pack firmly with clean, young okra pods from which part of the stem has been removed. Add 1 teaspoon dill.

Bring vinegar, water and salt to boil. Simmer about 5 minutes and pour boiling hot over the okra. Seal jars immediately. Let set 4 weeks. Turn upside down and rotate every week.

This solution will fill 5 to 7 pint jars.

FROM THE RECIPES OF: Ann North SUBMITTED BY: Ann North

2 Lb ground beef	¼ Tsp pepper
2 Cup Seasoned bread crumbs	8 ounces Mozzarella cheese, block
1 Cup milk	1/3 Cup all-purpose flour
¼ Cup onion (dried minced)	¼ Cup cooking oil
2 Tsp garlic salt	2 - 28 ounce jars pizza sauce

In a bowl, combine the first 6 ingredients just until mixed. Shape into 48 small meatballs. Cut mozzarella into 48 cubes, 1/2 inch each; push a cube into the center of each meatball, covering the cheese completely with meat. Roll lightly in flour. In a large skillet, cook meatballs in oil until browned; drain. Add pizza sauce, bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meatballs are no longer pink. Serve over pasta or rice, in buns, or as an appetizer. Can be made ahead.

FROM THE RECIPES OF: June Truett SUBMITTED BY: Gail Kent

1 beaten egg	¾ Tsp salt
½ Cup tomato sauce	Dash pepper
1 Cup soft bread crumbs	1 Lb Ground Beef
¾ Tbl poultry seasoning	2 Cup (8 oz.) Frozen Hash Browns
¼ Cup chopped onion

In large mixing bowl, combine egg, 1/2 cup tomato sauce, bread crumbs, onion , salt, pepper and poultry seasoning. Add beef and mix well. Fold in frozen potatoes. Turn mixture into ungreased loaf pan. Bake at 350 for 1 1/4 hours. Pour remaining sauce over top and bake 5 minutes more.

MEMORY: This is Mom's recipe for Potato Salad Dressing. She probably gave this to me over 25 years ago, and I treasure it. This is probably John's favorite dish that Mom ever made for him. I continue using it today. He always says it is good, almost as what Mom used to make, but not quite. That's fine with me. Recently, I was asked if I would like to submit a recipe for a cookbook that a lady I had become friends with here was publishing. She is a cancer survivor and is active in the Cancer Support Group. I chose this one and dedicated it to Mom's memory. She never wanted any attention drawn to her, but I think this is probably OK with her. FROM THE RECIPES OF: Madalin Cassady SUBMITTED BY: Sharon Collins

1 Tbl butter	¾ Cup water
1 Tbl cornstarch	½ Cup sugar
1 Tsp mustard	1 egg, beaten
¼ Cup vinegar	dash of salt

Melt 1 large tablespoon butter; add 1 tablespoon cornstarch, 1 teaspoon mustard, 1/4 cup vinegar, 3/4 cup water, and 1/2 cup sugar. Return to stove and cook until thickened. Remove from stove and add 1 beaten egg and a dash of salt. Return to stove and bring to boil. Let cool. Beat with egg beater if lumpy.

1 Cup shortening	4 Cup all purpose flour
1 -½ c sugar	½ Tsp salt
½ Cup brown sugar	1 Tsp cinnamon
1 egg	1 Tsp baking powder
2 Tsp vanilla extract	1 Cup light raisins
1 small can pumpkin	1 Cup crushed or ground walnuts

Cream shortening and sugars; add egg, vanilla, and pumpkin. Mix well. Sift flour and, with other dry ingredients, add to mixture (which will be stiff). Stir in raisins. Drop by heaping tablespoonfuls onto greased and floured cookie sheets. Bake at 375 degrees for 20 minutes. Cool and store in plastic bags. May be made ahead and stored in freezer. Note: we believe these have the best flavor with lard and regular raisins.

Jo's Memory: This recipe is from Southern Living's Our Best Recipes-First Collector's Volume Cookbook. I made these cookies the first time for Halloween, probably in 1979 or l980. Everyone loved them, especially Momma and Daddy (with his hot cup of coffee). The recipe was shared with Momma, and somehow over the years, it's become, "Momma's pumpkin cookies". She bakes them every fall for us, divides them into plastic ziplock bags, and practically hand delivers them to each of the four of us. That way, we don't have to share, and she can make sure they don't mysteriously disappear before the intended person ever sees them! She's also made them the last two years for the "Baker Family" get-together in the Smokies. (see photo)

Ann's Memory: This is a fairly new tradition for us at Thanksgiving and Christmas - maybe only 15 - 20 years. I used to have a hard time deciding what I would ask Mama to make when she came to my house for the holidays. I loved the Jam cake, the oatmeal cake; but then came the pumpkin cookies. She always makes them now and brings in zip-lock bags and I hide them from everyone and do not like to share. The past few years when we have met in Pigeon Forge, Mama comes with her bags of pumpkin cookies for everyone. I had tried to make them myself, but they were never as good as Mama's. Finally this year she told me to freeze them after baking - this makes them softer and more moist. Finally the ones I baked came close but Mama's are still the best.

The recipe really originated from Dad's Aunt Lone (on the Lewis side of family), but Mom and Dad were married in 1913 and I know she used this recipe from the beginning. Through the years Dad would refer to Aunt Lone's wonderful pumpkin pie! MEMORY: This is Mom's Pumpkin Pie recipe, and always used by Alberta and me, and probably Freda. It is our very favorite, as is has a mild flavor - almost custard-like - and not so spicy either. You will see that 3 pies are made from the large can of pumpkin instead of 2, as other recipes read. Of course, Mom never bought canned pumpkin, as she grew them in the garden. So when I was first married I adjusted the amount to work out the same. FROM THE RECIPES OF: Artie Blane Baker Lewis SUBMITTED BY: Betty Williams

5 Eggs	4 Cup milk ( part can be
2 ½ Cup sugar	-evaporated milk, undiluted)
1 Can pumpkin (29 oz., about 3 ½	2 Tsp vanilla (or bit more)
-cups)	some nutmeg and cinnamon

Fill 3 unbaked pie crusts. Bake at 400 for 15 minutes - then at 350 for 30 or 35 minutes.

FROM THE RECIPES OF: Theresa Moore SUBMITTED BY: Theresa Moore

1 Can cherry pie filling	1 Can Eagle Brand Milk
1 Sm Can Crushed Pineapple	1 Sm Carton Dream Whip

Fold together 1 can cherry pie filling, 1 small can of crushed pineapple (drained), 1 can Eagle Brand milk, 1 small carton Dream Whip. Put in refrigerator until time to serve.

MEMORY: I met my friend, Diane Hardt, 20 years ago when we both worked at The Emory Clinic. We became fast friends and were both promoted at the same time and our departments worked closely together. We were always having a party for someone or something and Diane always brought Fudge. I always wondered why she would take the time to make fudge and take a chance on it being "grainy" or "not setting". That had always been my fear and I was really unlucky when it came to making a good batch of fudge. Then she told me . . . it takes 15 minutes and it never fails. Well, that's my kind of recipe! It is really good! If you've never had the "real" thing, it's great. If you ever did have the real thing, it's probably been so long that you don't remember. Everyone is looking for a short-cut these days! FROM THE RECIPES OF: Diane Hardt SUBMITTED BY: Ann North

3 Cup Chocolate chips (18 oz)	¾ Cup nuts, chopped
1 Can Eagle Brand milk (14 oz)	1 ½ Tsp Vanilla
Dash salt

MICROWAVE: In a 1-quart glass measure with handle, combine chips with sweetened condensed milk and salt. Cook on 100% power (high) 3 minutes or until chips melt, stirring after each 1 1/2 minutes. Stir in remaining ingredients.

Spread evenly into greased 8- or 9-inch square pan. Chill 2 hours or until firm. Cut into squares. Store loosely covered at room temperature. Makes about 2 pounds.

FROM THE RECIPES OF: Ruth Rawe SUBMITTED BY: Jo Tipton

¾ Cup uncooked rice	3 ½ Cup milk
3 eggs	1 Tsp nutmeg
1/3 Cup sugar	2 Tbl butter
2 Tsp vanilla	½ Cup raisins (or a little more)

Heat oven to 300. Cook rice. Into 2-quart casserole break eggs. beat slightly with a fork. Stir in sugar, vanilla, and raisins. Stir milk into rice. Stir into egg mixture. Sprinkle with nutmeg. Dot with butter. Set casserole in baking pan and fill with hot water to 1" from top of casserole. Bake uncovered for 1 hour and 25 minutes. Stirring once after 1/2 hour. To avoid breaking top, insert spoon at edge of pudding, draw gently back and forth along bottom of casserole. Test doneness by inserting knife in center.

FROM THE RECIPES OF: Hazel Baker SUBMITTED BY: Jo Tipton

8 red peppers	-with boiling water. Let stand 10 m
18 green peppers	Add:
6 large onions	3 Cup vinegar
6 large green tomatoes	1 -½ c brown sugar
Put through food chopper, cover	2 Tbl salt

Boil all 8 minutes. Thicken with paste of:

3 T ground mustard
6 T flour and enough water to make a paste.

Add to the above mixture and cook a few minutes.

Add 1 quart Rajah Salad Dressing

Seal while hot.
Add turmeric if desired. This makes a prettier color.

MEMORY: Alberta constantly gave all of us new recipes she liked. She so loved to cook and bake! I marvel how she accomplished so much wonderful work. All the lovely china she painted, being a perfect homemaker, and she loved growing and tending her flowers. This is a delicious recipe she gave me long ago. FROM THE RECIPES OF: Alberta Dell Lewis Meredith SUBMITTED BY: Betty Williams

Approximately 4 large potatoes,	Link sausage to make a good full
-sliced	-layer, browned
2 large onions sliced	2 Can stewed tomatoes (or, 1 can
1 Can whole kernel corn, drained	-plus tomato juice - Alberta says)

Layer sliced potatoes, onions, corn, and browned link sausage. Cover with the stewed tomatoes and tomato juice. Spoon some of the sausage grease (maybe 2 Tbs. Alberta says) over the whole casserole, and cover. Bake in 350 degree oven 1 1/2 hours. Requires baking dish 1 1/2 quart or larger.

*I seem to remember there isn't too much grease from the link sausage, and I just put a little of the tomatoes in the skillet, then scraped it into the casserole for flavor.

MEMORY: I think I got this recipe from Mama. It can also be found on a Bisquick box. I made them for our employees several years ago. Brandon (one of the managers) loved them and now expects them every Christmas. He usually starts asking for them about the first of November. We also take them to Sunday School sometimes when we are responsible for bringing refreshments. They reheat well in the microwave. FROM THE RECIPES OF: Betty Templeton SUBMITTED BY: Ann North

1 Lb Sausage	3 Cup Bisquick
1 Lb Cheddar cheese, shredded

Mix all ingredients well. Form into bite-sized balls. Bake at 350 for 15 - 20 minutes on an ungreased cookie sheet.

MEMORY: This recipe was taken from "Dining By Rail - The History and the Recipes of America's Golden Age of Railroad Cuisine" by James D. Porterfield. I am fascinated by the railroads as my maternal grandfather was an engineer for the B & O Railroad most of his life. A real interesting book that describes the elegance and luxury of dining by rail in the past. There were several interesting B & O recipes but this came from the Wabash Railroad and is delicious. It's interesting how we become intrigued by things in our past as we get older. I imagine that Mama had access to just about anything on a B & O railroad since Poppy was there so long but at the time, it must have seemed ho-hum and average. Take a few minutes and try to find linens or dishes from the B & O Railroad today. If you're lucky enough to find it, you'll probably have to take out a bank loan to pay for it. Does anyone out there have any railroad memorabilia? Jo and I are always looking for B & O stuff. FROM THE RECIPES OF: Ann North

2 LbTTED BY: Ann North	TblOil
-LbRound or	Onion, Small, Finely c
-sirloi, steak	CupWater
Salt & Pepper t, taste

Cut steak into serving size pieces. Season with salt and pepper and thoroughly pound flour into both sides. In a skillet over medium-high heat, heat 2 T of oil hot enough to smoke. Sear both sides of the steak in the hot oil until brown, about 15-30 seconds per side. Remove meat to a deep covered skillet or saucepan in which another 2 T of oil have been heated over medium heat. Add chopped onion and water. Quickly bring to a boil, cover, reduce heat, and let simmer over low heat until meat is tender.

*NOTE: I usually prepare this early morning if I want it for lunch as it will take several hours for the round steak to become tender. I also do not use 4 T of oil in an effort to use less fat. I brown the meat in a Dutch oven and just add the onion and water to it. Sirloin steak can also be used and not take as lon

MEMORY: This recipe is from "Miss Mary Bobo's Boarding House Cookbook". Covered dish dinners seem to be a big part of our lives. This is a delicious and inexpensive meat dish to take or a great crowd-pleaser when company is coming. It's own gravy is great over rice, potatoes, or dressing. When I'm having a big crowd over, I fix this as a fill-in. One of our store managers is a very picky eater who prefers chicken over other meats. When the managers come to our house for dinner, this is a must. FROM THE RECIPES OF: Ann North SUBMITTED BY: Ann North

8 Large chicken breast halves	3 Tbl all purpose flour
1 Cup all purpose flour	4 Cup chicken stock, heated
salt and pepper	1 4oz jar mushroom slices
½ Cup vegetable oil

Dredge the chicken breasts in one cup of flour and sprinkle with salt and pepper. In a large heavy skillet heat the oil until hot. Brown the chicken breasts and place them in a 9x13 baking dish. Reserve 1/4 cup of the drippings and discard the remainder. Return the reserved drippings to the hot skillet. When the drippings are hot again, sprinkle in 3 tablespoons of flour, stirring constantly. Brown flour but do not burn. Slowly add the stock, stirring until well blended. Simmer over low heat for 4-5 minutes. Stir in the salt and pepper and the mushroom slices with juice. Pour the gravy over the chicken pieces. Cover the baking dish. Bake at 325 degrees for one hour.

MEMORY: I was fortunate to come across this recipe on a note paper from The Lafayette Hotel in Marietta with a note typed at the bottom: "Madalin's cook book October, 1994". FROM THE RECIPES OF: Madalin Cassady SUBMITTED BY: Jo Tipton

2 Cup flour	¼ Cup Crisco
2 Tsp baking powder	¾ Cup buttermilk
¼ Tsp salt

Bake 10-12 minutes at 450 degrees.

MEMORY: The first Christmas holiday that I spent with Brett's family was at his brother Chat's house. Anita (the wife of brother Chris) brought desserts. One of them was this Coconut Cake. It was wonderful and I have used it on many occasions. Our niece Angie was contributing recipes once for a Girl Scout cookbook and she submitted this as "Aunt Anita's Coconut Cake". It has always been one of Junior's favorites and his choice for his birthday several times. You would just have to know Anita, who has since become one of my dearest friends, to know what a wonderful person and great cook she is. She has the characteristics of a true, Southern, genteel lady of class. There aren't words enough to express her gift of caring. FROM THE RECIPES OF: Anita North SUBMITTED BY: Ann North

1 pkg. Duncan Hines Yellow Cake Mix	1 pkg. Coconut (lg. Bag) (I use
2 Cup Sour cream	-frozen)
2 Cup sugar	8 Oz Cool Whip

Bake cake according to package directions. Cool. Split into four layers. Mix filling of sour cream, sugar and coconut. Spread between layers. Reserve one cup filling to mix with cool whip for icing cake. Sprinkle with loose coconut on top. Keep refrigerated. Freezes very well. Is best to make and refrigerate for several days prior to serving.

MEMORY: I can't be sure where this recipe came from, but I think it is one of Jo's. It is terrific! It ages well, is very moist, and is so easy to make several days in advance. This is one of Brett and Junior's favorites. I have never met anyone who disliked it. It's great for church, work, Christmas dinner, or a birthday. (Jo's note: it is my recipe. It came from an Oak Ridge co-worker about 30 years ago, and we've all enjoyed it since that first baking. Plus I never take the time to separate my eggs!) FROM THE RECIPES OF: Jo Tipton SUBMITTED BY: Ann North

1 Cup Butter, softened	3 Cup Flour, all-purpose
3 Cup Sugar	¼ Tsp Baking soda
6 eggs, separated	1/8 Tsp salt
1 Tsp vanilla	8 Oz Sour cream
1 Tsp Almond flavoring

Cream butter with sugar until smooth. Add egg yolks, 1 at a time, beating after each addition. Stir in flavoring. Sift flour, soda and salt together. Alternately add dry ingredients and sour cream to creamed mixture, beating thoroughly. Beat eggs whites and fold into batter. Pour batter into greased 10-inch tube pan. Bake at 300 degrees for 1 1/2 hours,

Optional: Prepare a glaze by mixing powdered sugar and lemon juice, beating until smooth. Pour glaze over hot cake.

MEMORY: This recipe came from one of those packaged advertisements for recipe cards. I've been making it for about twenty years. I believe this was the recipe that broke the fear of eating cottage cheese for my Dad and husband. I have modified the recipe over the years, by substituting "fat free" cottage cheese and cheeses, as well as added pepperoni and Italian sausage. Great in the fall/winter with a nice salad and garlic bread. FROM THE RECIPES OF: Jo Tipton SUBMITTED BY: Jo Tipton

6 Oz Spaghetti	¼ Cup Chopped green pepper
2 Tbl Butter or margarine	1 Can 8oz Tomatoes (undrained)
1/3 Cup Grated Parmesan Cheese	1 Can 6oz Tomato paste
2 Well beaten eggs	1 Tsp Sugar
1 Cup Cottage cheese	1 Tsp Dried oregano, crushed
1 Lb Ground beef or pork sausage	½ Tsp Garlic salt
½ Cup Chopped onion	½ Cup Shredded Mozzarella cheese

Cook the spaghetti according to package directions. Drain (should have about three cups). Stir butter or margarine into hot spaghetti. Stir in parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate. Spread cottage cheese over bottom of spaghetti crust.

In skillet, cook ground beef or pork sausage, onion and green pepper until vegetables and meat are browned. Drain off excess fat. Stir in tomatoes, tomato paste, sugar, oregano, and garlic salt; heat thoroughly.

Turn meat mixture into spaghetti crust. Bake, uncovered, in 350 degree oven for 20 minutes. Sprinkle with Mozzarella cheese atop. Bake 5 minutes longer or until cheese melts.

MEMORY: This is a really delicious punch that I have used at bridal showers, baby showers, picnics, church meetings and is certainly pretty enough to be used anywhere, anytime. You can also take a portion of the first 4 ingredients and make an ice ring which is really pretty and eliminates the need for the sherbet. FROM THE RECIPES OF: Ann North SUBMITTED BY: Ann North

1 Can 6 oz frozen lemonade	1 Can 30 oz pineapple juice
1 Can 6 oz frozen o.j.	1 Qt Ginger ale
1 Qt Cranberry juice	½ Gal Raspberry Sherbet

Let frozen juices thaw and mix first 4 ingredients. This part can be mixed ahead of time. Add ginger ale and sherbet when ready to serve.

MEMORY: I got this from a lady I worked with at Emory my first year there on the switchboards. I fixed the squash that year and have made it every year since on holidays and Brett's birthday. Anytime I asked him what he wanted me to cook, this dish would be included. A lot of times I mix squash and zucchini which adds some color. FROM THE RECIPES OF: Ann North SUBMITTED BY: Ann North

6 Yellow squash	1 sm container sour cream
1 Onion, chopped	2 grated carrots
1 Stick margarine	1 Pkg Pepperidge cornbread dressing
1 Can cream of chicken soup

Cook squash, onion and 1/2 stick margarine in skillet until tender. Mix remaining ingredients (except other 1/2 stick margarine and dressing). Fold into squash mixture. Afterwards, in separate dish, melt 1/2 stick margarine and mix with package dressing. In buttered casserole dish, put layer of squash mixture, then layer of cornbread, then layer of squash, topping with layer of cornbread. Bake for 40 minutes at 350 degrees uncovered.

MEMORY: This recipe is from the 1986 Southern Living Annual Recipes. As I have mentioned before Mama, Daddy, Jo, & Junior always come to our house for Thanksgiving. The table settings and everything else are planned weeks in advance and I like to come up with something different each year. Once again, my sister-in-law, Anita had prepared this for the North Christmas dinner one year and I was very impressed and decided right then that crown roast would be on our table soon. We had a very good butcher shop not far from our house and he had to tell me how to order it and how to cook it. I found the recipe for the stuffing somewhere and decided to put the two together. Daddy loved it! I think everyone did and every once in a while Mama will suggest that we have the crown roast again. FROM THE RECIPES OF: Ann North SUBMITTED BY: Ann North

1 Crown roast of pork (16 rib,	9 Raisin bread slices, cut into ½"
-about 8 lbs)	-cubes
½ Tsp salt	¼ Cup apple juice
1/8 Tsp pepper	¾ Tsp salt
1 Lb Sausage, bulk pork	1 Tsp cinnamon
1 Apple slices (20 oz can)	½ Tsp cardamon
-undrained and	¼ Tsp allspice
-chopped

Sprinkle roast on all sides with 1/2 ts salt and 1/8 ts pepper; place roast, bone ends up, in a shallow roasting pan. Cook sausage in a skillet until browned, stirring to crumble; drain well. Combine sausage and next 7 ingredients; stir to moisten bread. Fill center of roast with sausage mixture; cover with aluminum foil; insert meat thermometer into roast, making sure it does not touch foil, bone or fat. Bake at 325 degrees for 3 to 3-1/2 hours or until meat thermometer registers 160 degrees. Garnish with apple wedges and watercress, if desired. Yield: 8 servings.

FROM THE RECIPES OF: June Truett SUBMITTED BY: Donna Welch

1 Qt chopped cabbage, Soak in a	Make a syrup of:
-brine of 2 cups water	¾ Cup sugar
½ Cup diced greed pepper (If	½ Cup water
-desired), and 2 Tablespoons salt	½ Cup vinegar
-for at least ½	1 Tbl white mustard seed
12 Cup sliced carrots	½ Tbl celery seed
3 stalks celery (I use more)