From: Knoxville News Sentinel, 5/15/2001

2 Egg Whites	6t Juice Of 2 Lemons (6t)
2 Egg Yolks	3 Tbl Flour
1 Cup Sugar	4 Tbl Butter
1 Cup Milk

Preheat oven to 350 degrees. Beat egg whites until frothy; set aside. Beat egg yolks and sugar together. Add milk, lemon juice, lemon rind, flour, and melted butter to yolk mixture. Fold in egg whites. Pour into greased, 1 qt baking dish.

Set in shallow pan of hot water and bake at 350 degrees for 35 minutes. It is best when completely cooled. 6-8 servings

Ann mentioned being served this salad at a friends home...when I asked about the recipe or more details, she said, just google it..sure enough, I did, several chefs/cooks had submitted, but the one that caught my eye was "original" from the Florida restaurant. We made 12/31/2017 for lunch because we had all the ingredients on hand..we did substitute the white wine vinegar for red wine vinegar; and the spanish olive oil for our nice lemon olive oil. Both of us liked it enough to make again. I'd like to find out how it tastes in the summer with fresh tomatoes and lettuce from the garden; also will make with Romaine lettuce and perhaps chop a little kale into the mixture and/or fresh spinach leaves.

1/2 Each Head Lettuce, Shredded	-Cheese
2 Each Ripe Tomatoes, Cut Into	1/8 Cups White Wine Vinegar
-Eighths	1/2 Cups Spanish Olive Oil, We
1/2 Cups Sliced Swiss Cheese,	-Subst Lemon EVOO
-Julienne Strips	4 Each Garlic Cloves, Minced
1/2 Cups Baked Ham, Julienne	1 Teaspoon Worcestershire Sauce
-Strips, (or Turkey Or Shrimp)	Salt/pepper To Taste
1/4 Cups Green Spanish Olives,	1 Teaspoon Dried Oregano
-Pitted	2 Teaspoon Freshly Squeeze Lemon
2 Teaspoon Grated Fresh Romano	-Juice

Salad: Toss together all salad ingredients in a large bowl, except Romano cheese.

Dressing: Mix garlic, oregano, Worcestershire sauce in a small bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper.

Add dressing to salad and toss well. Add Romano cheese and toss one more time.

Serve immediately.

From: Alberta (momma's cousin) 10/90

2 Pkg Rich's Yeast Rolls, Frozen	¾ Cup Brown Sugar
1 Pkg Sm. Butterscotch Pudding	½ Tsp Cinnamon
-Mix, Not Inst	Nuts/Raisins As Desired
1 Stick Butter

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°. 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.

We watched P. Allen Smith's show that he was using lots of extra garden items, and provided this recipe..looked easy and sounded like something Junior might like. We'll give it a try and see. March 2019

1 Each Red Onion, Sliced (for Pint	1 Tablespoon Sugar
-Jar Size)	1-1/2 Cup Red Wine Viinegar
1-1/2 Teaspoon Salt

Fill wide-mouth pint jar with Red onion slices.
Pour liquid over onion slices in jar, and fill up to top mark with water.
Add 1/2 teaspoon hot sauce.
Cover with lid, shake well; keep cold.

6 Tbl Butter, Divided	2 Eggs
2/3 Cup Almonds, Sliced	1 Tsp Rum Extract*
1 Pkg Duncan Hines Clasic Yellow	1/8 Tsp Nutmeg, Ground
1 ½ Cup Eggnog

Grease a 10-in bundt pan (decorative wreath for holidays) with 2 t softened butter (brush on for ease). Press broken almonds onto the bottom and sides of pan; set aside. Melt remaining butter. In large mixing bowl, beat the cake mix, eggnog, eggs, rum extract, nutmeg and melted butter on low speed for 30 seconds or just until moistened. Beat on medium for 2 minutes or until smooth. Pour into prepared pan.

Bake at 325° for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to wire rack. Sprinkle w/confection sugar or colored sugar as desired.

*substituted about 2-3t rum for the rum extract

Note: Made at least three times over christmas holidays 2003; first time the oven was too hot for the wreath bundt as this pan spreads the batter much thinner than the regular bundts...Resulting in a much-too-dark cake. Second time, I reduced the heat to 325° and baked for shorter period and the results were fabulous--a beautiful light golden cake

From: Taste of Home, dec/jan 2004, pg 19

From: Southern Living Nov 2004, page 180

1 Cup Firmly Packed Brown Sugar	24 Each Frozen Yeast Dinner Rolls
½ Cup Butter	2 T Vanilla Cook/Serve Pudding Mix
½ Teaspoon Almond Extract	½ Cup Sliced Almonds

Heat brown sugar, butter, and almond extract in glass microwave bowl on high for one minute. Stir until blended; microwave one more minute or until bubbly.

Arrange frozen rolls in a lightly greased 10-cup bundt pan. Drizzle sugar mixture evenly over rolls; sprinkle with pudding mix and almonds. Cover and let stand at room temperature 3 hours.

Bake uncovered, on lower oven rack at 350 degrees for 30 minutes or until golden brown. Remove from oven, and let stand 10 minutes. Invert pan onto a lightly greased plate. Serve warm.

For testing: Sl used jello cook & serve vanilla pudding and pie filling and bridgford parkerhouse style rolls

Note: This recipe looks like Alberta's Butterscotch recipe that momma surprised us with many years ago...SLiving says you can do a variation of this recipe with butterscotch pudding instead of vanilla.

from knoxville news sentinel May 2013 (will make and use this cake in a new recipe for fresh strawberry trifle)

1-¼ Cups Unsalted Butter, Softened	1/3 Cups Sliced Almonds
3 Oz Cream Cheese, Softened	GLAZE:
2-½ Cups Sugar	¾ Cups Sugar
3 Tablespoon Almond Liquor	6 Tablespoon Butter
1 Tablespoon Vanilla Extract	¼ Cups Almond Liquor
2-½ Cups All Purpose Flour	2 Tablespoon Water
6 Each Large Eggs

Preheat oven to 325.
Beat butter and cream cheese at medium speed with a heavy duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add liquor and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.

Add eggs, one at a time, beating at low speed just until blended after each addition. Sprinkle almonds over bottom of a greased and floured 12 cup Bundt pan; pour batter into pan.

Bake at 325 degrees for 65-70 minutes, or until a long wooden pick inserted in center comes out clean.

During the last 10 minutes of baking, prepare the glaze: remove cake from oven, and gradually spoon hot glaze over cake in pan. (continue to spoon glaze over cake until all of glaze is used, allowing it to soak into the cake after each addition.) Cool completely in pan on a wire rack, about 90 minutes.

To make the glaze: bring sugar, butter, almond liquor, and water to a boil in a small 1-qt saucepan over medium heat, stirring often, reduce heat to medium and boil, stirring constantly, 3 minutes. Remove from heat, and use immediately.

Amy Keeling shared this recipe after she'd brought it to school for a pot-luck luncheon..Junior liked it too..easy to make ahead and have on hand as a filler..keeps well in refrigerator for several days.

2 Cans Black-Eyed Peas, Drained	-Garlic Cloves
-And Rinsed	3 Each Green Onions, Chopped
1 Can Shoepeg Corn, Drained	1 Small Batch Fresh Cilantro To
4 Ea Roma Tomatoes, Chopped	-Taste
1 Tablespoon Minced Garlic Or Two	Serve With Fritos Scoops

Mix all the ingredients and let sit in refrigerator overnight. Stir before serving with Fritos Scoops..great for football weekends and to take when family/friends are gathering.

4 Large Eggs	1 Tbl Anisette Liqueur (Or 2 Tsp)
1 1/3 Cup Sugar	Anise Flavoring
1 Tbl Anise Seeds, Crushed	2 Cup Flour

Beat eggs at high speed with mixer until foamy; gradually add sugar, beating 5 minutes or until thickened.

Add anise seeds and liqueur, mixing until blended. Stir flour into mixture. Pour batter into 2 (8 x 4") greased loaf pans.

Bake at 375° for 30 minutes or until wooden pick inserted in center comes out clean.

Cool in pans on wire racks 5 minutes; remove from pans; and cool completely on wire racks.

Cut each loaf diagonally into 1/2" thick slices with a serrated knife using a gently sawing motion. Place slices on lightly greased baking sheets.

Bake at 350° for 8 minutes; turn biscotti over, and bake 8 additional minutes. Remove biscotti to wire racks to cool completely. Yield: 2 doz.

From: Southern Living, 2002

Note: Carlos Newell, a coworker of Anita's gave her this recipe from his grandmother, 37 years ago. She makes it many times throughout the year, and we've enjoyed at Ann's for Thanksgiving several times.

1 ½ C Wesson Oil	3 Cups Grated Carrots
2 C Sugar	Icing:
4 Eggs	8 Oz Cream Cheese
2 C Flour, Sifted	½ Stick Butter
2 Teaspoon Soda	1 Pounds Confectioner Sugar
1 Teaspoon Salt	2 Teaspoon Vanilla
2 Teaspoon Cinnamon, Ground	1 Cups Finely Chopped Pecans

Mix oil and sugar thoroughly.. Add eggs one at a time and beat well. Sift dry ingredients together and add to mixture slowly and beat. Fold in carrots.

Bake at 350 for 30 minutes.


Recipe Updated: 11/23/2010

Microwave recipe of Anita North

1 Cup Sugar	1 Tsp Butter
½ Cup Corn Syrup	1 Tsp Vanilla
2 Cup Dry-Roasted Peanuts, Unsalted	1 Tsp Baking Soda

Generously grease large baking sheet;set aside. Combine sugar and corn syrup in 2-quart glass measure. Place in oven. Touch start - hi - 4 minutes. At pause, stir in peanuts with wooden spoon. Touch start - hi - 3 minutes. At pause, stir in butter and vanilla. Touch start - hi - 2 minutes. Add baking soda; stir until light and foamy. Pour onto prepared baking sheet; spread quickly to edges using back of wooden spoon. As candy cools, stretch into thin sheet using palms of hands. Cool completely before breaking into pieces. Store in airtight container in cool place.

Yield: 1 pound

This is an old recipe Ann/Brett got when they were taking the weight watchers classes..we've made it several times, and I requested the recipe again Jan 2017 when Jeanne came for supper..since she can't eat sugar, I tried to make it as sugar free as possible..Used a new "Triple Zero" yogurt in strawberry with the jello and she and Junior really liked it.

1 Each 4 Oz Pkg Jello (sugar Free)	-Match Jello
-Any Flavor	8 Oz Cool Whip, SF, Thawed
¼ Cups Boiling Water	1 Each Prepared Graham Cracker Pie
16 Oz Yogurt, Sugar Free, Flav To	-Crust

In bowl, mix boiling water to dissolve jello. With wire whisk, stir in yogurt with wooden spoon, fold in about 3/4 whipped topping.

Pour into Graham Cracker pie crust, and spread the last 1/4 container cool whip onto the jello/yogurt mixture.

Cover, and chill at least two hours, overnight is better.


Notes: We've made lime, orange, strawberry.

This recipe was from the Nov 2017 Kentucky Monthly Magazine. Originally printed as "pumpkin butter pie", the fine print at the end of the recipe says you can substitute any fruit butter for the pumpkin butter (such as apple butter, sweet potato butter or even peach butter). Since I had plenty of homemade apple butter jars on my shelves, I looked at my private stock, and came up with a pint jar of "caramel apple butter"..I also substituted the pumpkin pie spice listed in the recipe for apple pie spice..The pie was delicious, much tastier warm than after it had been refrigerated overnight. I'll possibly make/take to GA for Thanksgiving meal.

2 Cups Pumpkin Butter (or Your	1/4 Teaspoon Pumpkin Pie Spice (or
-Choice)	-Alternate To Match
14 Oz Sweetened Condensed Milk	1/4 Teaspoon Salt
2 Each Large Eggs	1 Each 9-In Piecrust, Unbaked
1 Teaspoon Vanilla

Prehead oven to 425 degrees.
Whisk together the pumpkin butter, sweetened condensed milk, eggs, vanilla, pumpkin pie spice. Pour the filling into the piecrust. Set the pie on a baking sheet.

Bake 15 minutes. Reduce oven temperature to 350 degrees and continue to bake an additional 35-40 minutes or until a knife inserted near the edge comes out clean...the center may stll be slightly jiggly.

Cool on a wire rack to room temperature. Transfer to the refrigerator after 15 minutes for faster chilling. Store leftovers in the refrigerator.

This recipe is from the Sept-Oct Taste of the South fall desserts issue. I'm baking it for this month's firehall fundraiser..It is made in a cast iron skillet, so there won't be many servings..we'll see how it goes over..the photo looks a lot like a german chocolate topping. I also wanted to make to take advantage of the newly made caramel apple butter I have an abundance of! September 2016.

2 Cups Boiling Water	2 Teaspoon Baking Powder
1-¾ Cups Pitted Chopped Dates	1 Teaspoon Apple Pie Spice
½ Cups Unsalted Butter, Softened	½ Teaspoon Salt
½ Cups Granulated Sugar	2/3 Cups Sour Cream
½ Cups Firmly Packed Light Brown	Topping:
-Sugar	1 Cups Sweetened Flaked Coconut,
2 Each Large Eggs	-Lightly Toaste
2/3 Cups Apple Butter, Homemade If	1 Cups Firmly Packed Light Brown
-Available	-Sugar
2 Teaspoon Vanilla Extract	½ Cups Unsalted Butter
2-½ Cups Plain Flour	1/3 Cups Heavy Whipping Cream

Preheat oven to 350 degrees. Spray a 10-inch cast-iron skillet with cooking spray.

In medium bowl, pour 2 cups boiling water over dates. Let stand until cooled to room temperature.

Cake: In large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy, 3-4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Stir in apple butter and vanilla.

In a large bowl, whisk together flour, baking powder, apple pie spice, and salt. Gradually add flour mixture to butter mixture, beating just until combined after each addition.

Strain dates, discard excess liquid. Fold dates and sour cream into batter just until combined. Pour batter into prepared skillet.

Bake until a wooden pick inserted in center comes out clean, about 40 minutes. Let cool for 20 minutes. Using the handle of a wooden spoon, poke cake 8-10 times, piercing three-fourths of the way through, being careful not to hit bottom of pan. Preheat oven to broil.

For topping: in a medium saucepan, combine coconut, brown sugar, butter, and cream over medium high heat. Bring to a boil, and cook for 3 minutes, stirring constantly. Pour warm coconut mixture over cake, spreading over top. Broil until coconut is golden brown, 2-3 minutes. Let cool before serving.

This recipe is from Ball's Blue Book, page 29. Made it with Rowell's gala apples, and used jalapenjo peppers from our garden; added an extra quart of apples as Ball suggested for a milder chutney. I also added a few cran-raisins to my light and dark raisins. Made Sept 2013.

2 Quarts Chopped, Cored, Pared	3 Tablespoon Mustard Seed
-Apples (about 16)	2Tablespoon Ginger
2 Pounds Raisins (light And Dark)	2 Teaspoon Allspice
1 Cups Chopped Onions	2 Teaspoon Salt
1 Cups Sweet Red Bell Pepper	2 Each Hot Peppers, Chopped Finely
-(about 2 Med), Chopped	1 Each Clove Garlic, Crushed
4 Cups Brown Sugar	4 Cups White Vinegar 5%

Combine all ingredients in a large sauce pot. Simmer until thick, about 1 hour and 15 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps.

Process 10 minutes in boiling water bath.

Yield about 8-10 pints (or half pints as desired).

NOTE: For a milder chutney, another quart of chopped apples may be used.

From: allrecipes..I have made this pie at least twice..once when Sharon/John and Ann/Brett were here in Oct 2013, and once before then..Both times I made with my homemade apple cider butter..the pie is great..everyone commented on it and loved it..would definitely make again..I also bought a couple of the cutie pie fresh pumpkins at Wooden's Apple Orchard and used them for the pies..fresh certainly does make a huge difference!

1 Cups Pumpkin Puree (fresh Is	3 Each Eggs, Beaten
-Better!)	1 Cups Evaporated Milk
1 Cups Apple Cider Butter	1 (9-Inch) Pie Crust
-(homemade!)	Streusel Topping:
¼ Cups Dark Brown Sugar	3 Tablespoon Butter
½ Teaspoon Ground Cinnamon	½ Cups Plain Flour
½ Teaspoon Ground Nutmeg	1/3 Cups Dark Brown Sugar
¼ Teaspoon Salt	½ Cups Chopped Pecans

Preheat oven to 350 degrees.

In large bowl, combine pumpkin puree, apple butter, 1/4 cup brown sugar, connamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie crust.

Bake in preheated oven for 50-60 minutes, or until knife inserted 2 inches from center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.

To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.

From: Knoxville News-Sentinel 9/7/88

1 Cup Butter., Softened	½ Tsp Baking Powder
½ Cup Shortening	½ Tsp Salt
3 Cup Sugar	1 ½ Tsp Apple Pie Spice
6 Eggs	1 Cup Apple Cider
3 Cup Plain Flour	1 Tsp Vanilla

Beat together with electric mixer: Butter and shortening. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Combine next four ingredients and add to creamed mixture alternately with the apple cider, beginning and ending with dry ingredients. Stir in vanilla.

Pour batter into greased and floured 10-in tube pan. Bake at 325° for 80 minutes or until wooden pick inserted in center comes out clean.

Cool in pan 10-15 minutes. Remove from pan and cool completely on rack.

Note: Found this recipe section among Mary Basler's clippings, and decided to make for Renfro reunion (2004).

I found this recipe on the internet, made for our firehall fundraiser..I liked it best warm from the oven..not sure it was plain enough for locals, including Junior! I thought it was great for fall and sharing with friends.

3 Cups Apple Cider	1 Teaspoon Ground Cinnamon
2 Tablespoon Maple Syrup	½ Teaspoon Baking Powder
2 Cups Sugar	½ Teaspoon Ground Allspice
1-½ Cups Butter, Softened	½ Teaspoon Grated Nutmeg
2 Teaspoon Vanilla Extract	¼ Teaspoon Ground Cloves
6 Ea Eggs, Room Temp	¼ Teaspoon Salt
3 Cups Flour, All Purpose

Bring the apple cider to a boil in a medium saucepan over medium-high heat. Continue boiling the apple cider for 25-30 minutes, until it has reduced to slightly less than one cup involume, about 7/8 cup. Remove the cider from the heat and add the maple syrup. Set the mixture aside to cool.

Preheat oven to 325 degrees. Lightly grease a 10-inch bundt cake pan and set it aside.

Cream the butter, sugar, and vanilla until the mixture is light and fluffy. Add the eggs, one at a time, to the mixture, beating for a few seconds after each addition. Stir together the remaining dry ingredients (flour, spices, baking powder, and salt) and then add half of the dry ingredients to the creamed butter-egg mixture and beat until most of the flour is incorporated.

Add the cooled apple cider-maple syrup reduction to the batter, beat it for 30 seconds, and then beat in the remainder of the dry ingredients. Spread the batter into the prepared pan and bake it in a 325 degree oven for one hour and 10 minutes, or until a toothpick inserted near the center comes out clean.

Cool the cake in the pan on a wire rack for 10 minutes. Shake it from side to side to loosen the cake from the pan (you should hear and feel a light thumping) and use a small rubber spatula to loosen any stubborn sides. Place a serving platter over the top of the cake and invert it, removing the pan from the top of the cake to allow it to cool completely.

This apple cider pound cake recipe makes 12-14 servings.


NOTE: I also added a simple confx sugar glaze with mine that I substituted the milk for apple cider. I found the cake to be more flavorable when it was warm..perhaps you could put in the microwave, and serve warmed with a scoop of vanilla bean ice cream (or caramel?).

From: Knoxville News Sentinel 4/25/2001

3 Eggs	1 Tsp Baking Soda
2 Cup Sugar	1 Tsp Salt
1 ½ Cup Vegetable Oil	1 Cup Angel-Flake Coconut
2 Tsp Vanilla Extract	1 Cup Black Walnuts
3 Cup Plain Flour	3 Cup Peeled, Chopped Apples

Cream together eggs, sugar, veg oil, and vanilla extract. In another bowl, sift together flour, baking soda and salt, and add mixture to creamed mixture. Add remaining ingredients, except filling to mixture and stir well. Pour the thick batter into well greased tube pan. Bake 1-1/2 to 2 hours at 350 degrees or until tester comes out clean.

Pour glaze over the top of cake while hot and still in pan. Cool on wire rack and gently remove from tube pan.

Glaze: 1 c light-brown sugar, 1/4 cup milk, 1 stick butter. Place ingredients over moderate heat and bring to boil. When cake is still hot, pour filling over cake. Let stand in pan on wire rack until cool, then remove.

I made this recipe in 2011, and will make Sept 2013 with Rowell's gala apples. I love the lemon flavor this one has. I use the mandolin to get the slices very thin. The jar makes such a pretty presentation, great on a hot biscuit.

6 Cups Apples, Cored, Peeled,	½ Cups Thinly Sliced And Seeded
-Sliced	-Lemon, (about 1 Medium Lemon)
1 Cups Water	4 Cups Sugar
1 Tablespoon Lemon Juice	2 Teaspoon Nutmeg
1 Pkg Powdered Pectin

Combine apples, water and lemon juice in a large saucepan; Cover; simmer 10 minutes. Stir in powdered pectin. Bring to a boil, stirring frequently. Add lemon slices and sugar, stirring until sugar dissolves. Return to a rolling boil. Boil hard 1 minute, stirring frequently. Remove from heat. Skim foam if necessary. Stir in nutmeg. Ladle hot preserves into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.

From: Knoxville News Sentinel May 2013

½ Cups Parmesan Cheese, Grated And	48 Each Stalks Asparagus, Tough
-Divided	-Ends Snapped Off
¼ Cups Part Skim Ricotta, About 2	14 1/16 Oz Pkg Prepared Pie Crusts
-Ounces	1 Each Egg, Beaten
2 Tablespoon Chopped Fresh Dill	Zest Of Lemon

Heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.

In small mixing bowl, stir together 1/4 cup parmesan, ricotta and lemon zest. Cut asparagus spears on the diagonal into 3 pieces. Reserve bottom

From: Knoxville News-Sentinel 12/8/2000

1 Cup Butter	¼ Teaspoon Baking Powder
½ Cup Sugar	1/3 Cup Ground Pecans
2 Cups Flour	4 Oz Milk Chocolate Chips
¼ Teaspoon Salt

Cream butter and sugar. Gradually add flour, salt, and baking powder until well mixed together. Then add pecans. Roll out dough 1/4 inch thick on lightly floured board and cut into 3-inch circles and cut circles into quarters to resemble tiny fans. With knife, mark cookies to look like fans.

Bake in oven at 350 degrees for 20-25 minutes until delicately brown. When cool, melt chocolate chips in small pan and carefully dip the tip of cookies in chocolate and place on wax paper until dry. Makes about 25 cookies.

Source: Knoxville News-Sentinel, June 2002

12 Oz Pkg Froz Onions, Chopped	½ Cup Light Mayonnaise
24 Oz Cream Cheese	2 Cup Parmesan Cheese, Shredded

Thaw onions and drain (squeeze) out all water. Mix onions, both cheeses and mayonnaise. Spray 8 x 10 dish with cooking spray and place mixture in dish. Bake at 425 degrees for 15-20 minutes or until bubbly and golden.

Serve as appetizer with chips or crackers.

Okra	Salt & Pepper To Tase
Cornmeal	Pam

Slice and wash okra. Cover with cornmeal. In the bottom of a jelly-roll type pan, spray with pam. (I use an insulated cookie sheet). Spread the okra over the bottom of the pan and spray the top of the okra with the pam.

Bake in an oven which has been pre-heated to 450 degrees for 30-40 minutes.

This recipe is called, "fried", although it is not fried...It's baked w/o grease and mighty tasty.

From: Jack Daniels Cook Book (Lynne Tolley); will make for day-after Christmas breakfast for us before ann/brett return to acworth...2015

16 Each Slices French Bread (about	4-6 Ounces Thinly Sliced Ham, Cut
-½" Thick)	-Into 14 Thin Pieces
2-3 T Softened Butter	5 Each Eggs
6 Ounces Cheddar Or Swiss Cheese,	2 Cups Milk
-Sliced Into 14 Pieces	1 Each Pinch Salt

Butter an 8x8 (2 quart) casserole dish. Lightly butter one side of the bread slices. Arrange the bread slices like fallen dominos in two rows of 8 in the casserole dish. Place a slice of cheese and a slice of ham between the bread slices. In a medium bowl whisk together the eggs, milk, and salt. Pour the mixture over the bread. Cover tightly with plastic wrap and press down on the bread to help keep it submerged. Refrigerate overnight (or at least a couple hours). Heat the oven to 350 degrees. Bake about one hour or until puffy and golden brown.

Note from Lynne: You'll not attend a proper brunch anywhere in the South and not find a cheese grits casserole and an eggy overnight strata on the sideboard. All that's needed to complete the menu is a basket of muffins or biscuits and a platter of fresh fruit.

I found this recipe online and decided to make it because I had the ingredients and lots of extra garden tomatoes..I really liked it, and will certainly do again, possibly even this winter when we are craving a flavorful tomato dish. I have promised myself that the second time I make this recipe, I'll substitute the fresh oregano for fresh basil (we love basil, and usually have plenty growing!). I'd also prefer to peel the tomatoes, as the peels didn't cook up very well..personal preference. August 2017

1/4 Cups Freshly Grated Parmesan	4 Teaspoon Extra-Virgin Olive Oil
-Cheese	4 Each Whole Tomatoes, Peeled,
1 Teaspoon Chopped Fresh Oregano	-Cored (personal Preference)
1/4 Teaspoon Salt

Preheat oven to 450 degrees.

If you decide to remove the peels, you should do that now, as well as remove any bulky cores the larger tomatoes might have.

Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt, and pepper. Drizzle with oil. Bake until the tomatoes are tender, about 15 minutes. (They will smell like pizza in the oven.)

Notes:
I cored my tomatoes, packed them inside a high sided casserole baking dish so that the juices wouldn't make a mess in the oven.
I also used a flavored herbal olive oil (when I use the fresh basil, I'll also use the basil olive oil.)

I believe serving these tomatoes as soon as they come from the oven is a good thing.

2 ½ Lb Beef, Ground	½ Tsp Oregano
1 Onion, Chopped	1 Tsp Garlic Powder
1 Qt Spaghetti Sauce	1 Lb Spaghetti Package
1 Pint Spaghetti Sauce	32 Oz Mozzarella Cheese, Shredded
2 Can Cheddar Cheese Soup	2 Pkg Sliced Pepperoni

Cook spaghetti according to package directions; drain. Brown ground beef and onion. Drain. Add sauce, soup and flavorings. Layer spaghetti and sauce in two 9-by-13 inch baking pans beginning with sauce. Top with mozzarella cheese and pepperoni.

Bake 30 minutes at 350 degrees or until casseroles are hot throughout.

Found this recipe in the weekly newspaper supplement, had searched part of the day for fresh spinach recipes, had the ingredients on hand, decided to make for supper (June 2016).

8 Oz Medium Pasta Shells	4 Oz Reduced Fat Cream Cheese
1 Tablespoon Olive Oil	2 Tablespoon Lemon Juice
½ Cups Chopped Onion	3 Cups Shredded Cooked Chicken
1 Each Clove Garlic, Minced	1 Cups Cheddar & Monterey Jack
2-11 Oz Bags Frozen Creamed Spinach	-Cheese Blend, Shredded
¾ Cups Reduced Sodium Chicken Broth

Preheat oven to 350 degrees. Spray a 2-quart baking pan with cooking spray.

Bring large pot of salted water to boil, add pasta shells and cook 2 minutes less than time specified on the box. Drain well.

Heat olive oil in large skillet over medium. Add onion, cook and stir 5 minutes. Add garlic. Cook and stir 1 minute. Stir in creamed spinach, chicken broth, cream cheese, and lemon juice. Add chicken and pasta shells, and mix well.

Transfer to prepared pan. top with cheese. Bake 20 minutes or until top is beginning to brown and spinach mixture is bubbly.


Note: I'm going to utilize our fresh spinach from the garden..will blanch it, drain it well, possibly add a little heavy cream to mirror the "creamed box spinach"..

I found this on the web and made it with the dried cranberries and good dark balsamic. Good for us, cut the recipe in half and it was good enough to make again..especially if we end up growing a small batch of kale this year. Feb 2014

1 Tablespoon Extra-Light Virgin	¼ Cups Dried Cranberries
-Olive Oil	2 Tablespoon Water
1 Each Bunch Green Onions, Sliced	¼ Teaspoon Salt
8 Cups Kale Leaves, No Stems,	4 Teaspoon Balsamic Vinegar
-Chopped

Heat olive oil over medium heat in a large saucepan. Add onions and saute until they start to soften and are browned, about 3-5 minutes. Add kale, cranberries, water and salt, cover and cook, removing lid to stir often until the kale is wilted and tender, about 3-6 minutes longer. Drizzle with balsamic vinegar.

*Note: since this recipe is hot, you could serve as a vegetable side dish, rather than salad.

From: Knoxville News-Sentinel 11/2000

4 Cup Day-Old French Bread-1" Pcs	½ Tsp Salt
¼ Cup Butter, Melted	1 Cup Bananas, Sliced
3 Eggs	3 Tbl Butter*
2 Cup Milk	2 Tbl Sugar*
½ Cup Sugar	1 Tbl Cornstarch*
2 Tsp Vanilla	¾ Cup Milk*
½ Tsp Cinnamon	¼ Cup Light Corn Syrup*
½ Tsp Nutmeg, Ground

Place bread cubes in greased 2-quart casserole. Pour butter over them to coat. In bowl, lightly beat eggs, add milk, sugar, vanilla, cinnamon, nutmeg, and salt. Stir in bananas. Pour over bread cubes and stir to coat.

Bake uncovered at 375° for 40 minutes or until knife inserted comes out clean.

Meanwhile, for sauce (ingredients with *) melt butter in saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until mixture comes to a full boil. Boil for 1 minute. Remove and stir in vanilla. Serve warm sauce over warm pudding.

From: Jackie Penland, 1980

5 Cup Milk	1 Pkg Cool Whip, Lg
3 Pkg Vanilla Inst. Pudding	8 Bananas
8 Oz Sour Cream	1 Vanilla Wafers, Box

Mix milk, sour cream, instant pudding, and one-half container cool whip. In 9 x 13" glass container, layer wafers, mixture, and bananas. Top with remaining cool whip. Refrigerate.

2 Cup Graham Cracker Crumbs	½ Cup Banana, Mashed
1/3 Cup Butter, Melted	1 Cup Strawberries, Halved
1 Cup Sugar, Divided	1 Banana Tossed With, Sliced
3 8-Oz Pkgs Cream Cheese, Soft	1 Tsp Lemon Juice
1 Tsp Vanilla	1 8-Oz Can Pineapple Chunks
3 Egg	Drained

Mix crumbs, butter and 1/4 c sugar. Press onto bottom of 13 x 9 baking pan. Mix cream cheese, remaining 1/4 c sugar and vanilla with electric mixer until well blended. Add eggs, mix until blended. Stir in mashed banana. Pour into crust.

Bake at 350° for 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with strawberries, sliced banana and pineapple. Sprinkle with nuts and drizzle with melted baker's semi-sweet baking chocolate, if desired. Cut into squares. Tip: Line pan with foil for easy removal of squares.

From: Inside pakage wrapping of philadelphia cream cheese

From: Southern Living Nov 2004, page tn8

3 Large Eggs	16 Oz Stale French Bread, Cut Into
½ Cup Whipping Cream	-1" Cubes
1 Cup Sugar	Sauce:
1 Cup Firmly Packed Brown Sugar	½ Cup Butter
¼ Cup Rum	½ Cup Firmly Packed Brown Sugar
1 T Banana Extract	¼ Cup Dark Rum
4 Cups Milk	½ T Banana Extract
¼ Cup Butter	2 Bananas, Sliced

Pudding: Stir together eggs, whipping cream, sugar, brown sugar, rum, extract in large bowl. Heat milk and butter in large saucepan over medium-high heat until melted, stirring constantly (do not boil). Stir about 1/4 of hot milk mixture gradually into egg mixture; add to remaining hot milk mixture, stirring constantly. Place bread cubes in a lightly greased 13 x 9 baking dish. Pour egg mixture evenly over bread. Press bread to absorb mixture.

Bake at 325 for 45-55 minutes. Remove from oven, let stand 30 minutes before serving. Serve with bread pudding sauce.

Sauce: Combine all ingredients in a saucepan over medium-high heat, and cook, stirring occasionally, 5 minutes. Do not boil. Remove from heat.

Found this recipe online 4/2015 and made because I had the ingredients onhand..Junior loved this one! He liked it because it had lots of mushrooms in it! Will definitely make again. I served it with a pan of hot cornbread..very hearty and filling, will be nice again this fall-winter. I also made a change from half-and-half to heavy cream (how bad could that be!)..because that's what I had on hand.

2 Lbs Pork Tenderloin, Cut Into 1"	½ Lb Mushrooms, Sliced (or Can
-Cubes	-W/stems), I Used A Whole Can
2 Tablespoon Butter	-Pieces/stems
1 Each Large Onion, Chopped	2 Cups New Potatoes, Peeled, Cubed
1 Each Clove Garlic, Minced	1 Cups Carrots, Sliced, Or
1 Cups Chicken Broth	-Bite-Size Minis
2 Tablespoon Cider Vinegar	1 Cups Celery, Sliced
2 Teaspoon Sugar	1-½ Cups Half-And-Half Or Heavy
½ Teaspoon Salt	-Cream, Whatever You Have On hand
1 Teaspoon Dried Thyme Leaves,	2 Tablespoon Plain Flour
-Crushed	¾ Cups Light Sour Cream

Preparation:

1. Cut pork tenderloin into 1-inch cubes.
2. Melt butter in 5qt dutch oven.
3. Stir in pork, onions, and garlic, cooking until pork is browned.
4. Stir in broth, vinegar, sugar, seasonings and vegetables.
5. Bring to a boil.
6. Cover, reduce heat and simmer 30 minutes or until meat and vegetables are tender.
7. In a medium bowl, slowly add cream to flour, mixing until well blended.
8. Stir into pork mixture.
9. Heat until thickened, stirring constantly.
10. Just before serving, stir in sour cream. Heat until warm.

Notes: Makes a hearty meal. I served with a pan of hot cornbread. Actually the flavors were better/improved the second day when warmed up.
April 2015

From: Taste of Home Magazine, 2013. Note: Have made a couple times...very simple and hearty by modifying the canned biscuits to fewer.

1 Lb Ground Beef	1-½ Cups Shredded Mozzarella Cheese
1 Ea Small Onion, Chopped	12 Oz Canned Biscuits
10-½ Oz Can French Onion Soup

Cook ground beef and onion in large skillet over medium heat until beef is no longer pink/ drain. Stir in the condensed French onion soup, bring to a boil. Transfer to an ungreased 9-in deep dish pie plate, sprinkle with 1-1/2 cups shredded mozzarella cheese.

Bake at 350 for 3 minutes or until cheese is melted. Top with one 12-oz tube of refrigerated buttermilk biscuits (or your choice). Bake 15-20 minutes longer or until biscuits are golden brown. Serve when hot.

Max Lombardi (brought to Jo's work luncheon in late 1960's.)

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.

This article was published by Garden & Gun magazine April 2017. Coming from "the country ham man", it has gotta' be good!

Appalachia's redeye gravy packs a punch. Lean and salty, its key ingredients are meat drippings-often rendered ham fat-and coffee. It's a timeless topping for a bowl of grits or a ham biscuit.

Who better than revered Tennessee curemaster Allan Benton, whose Smoky Mountain Country Hams are hot commodities among culinary cognoscenti, to tell you how to make it? Here, in his own words, is his recipe:

"The secret to making good redeye gravy is having plenty of grease in your frying pan. First I look for a ham with a little fat on it. I trim that fat off and render it for a few minutes over medium heat. Then, when the fat is hot, I lay slices of ham in it and cook them for just about forty seconds on each side. After I take my slices out, I add a half cup of brewed coffee and a pinch of brown sugar. I turn the heat up a little higher and reduce it-almost to where it was before I added the coffee. Pour that up and it's a pretty fair redeye gravy."

From: Pfalzgraff catalog

2 Cups Chopped/Peeled Apples	1 Tsp Flour
5 Slices Stale Bread, Bite-Sz	1 Tsp Vanilla
½ Cup Raisins	½ Tsp Baking Powder
2 Cup Milk	½ Tsp Cinnamon
2 Eggs, Beaten	¼ Tsp Nutmeg
1 Cup Sugar	¼ Tsp Salt

Toss apples, bread and raisins in large bowl. Place in 2 qt covered vegetable bowl. Mix remaining ingredients and pour over apple mixture. Bake at 325° for 50-60 minutes. Serve warm.

This was one of the many recipes the bird lady, Marcia Davis, published in her column in Dec 2016..I was able to get the chick starter at the Crossville Feed Store, in a 5pound bag..enough to make two double batches and have a little left over to scatter on the back patio...we made the double recipe in the 5qt stock pot, and poured it into the 9x12 baking pan, with aluminum foil or parchment paper in the bottom of the pan..easier to cut and take out in suet cake holder size pieces. We also wrapped each cake after the pan had really cooled..put in refrigerator or freezer for a couple hours, at least..Cut into the right size cakes, and keep refrigerated until used. The birds were very happy with this recipe.

1 Cups Peanut Butter, Chunky*	2 Cups Quick Cooking Oats
1 Cups Lard	1 Cups Yellow Cornmeal, Plain
2 Cups Chick Starter	1 Cups Plain Flour

NOTE: These amounts* were doubled, which I used a whole 28 ounce jar of chunky peanut butter.
Prepare your 9x12 baking metal pan by spraying it, then cutting and placing a sheet of aluminum foil or parchment paper in the bottom.



Melt the lard over medium heat in 5qt stockpot. Add the peanut butter and stir to dissolve.

In large mixing bowl, combine the chick starter, oats, cornmeal, and flour.

Combine the lard/peanut butter mixture with the dry mix, stirring until very well blended (wooden or heavy plastic spoon).

Pour dough into the prepared 9x12 baking pan, chill for a couple hours until set. Cut into suet cake holder size blocks.

Wrap each block in stretch seal paper and keep in refrigerator until ready to use.

January 2017

From: Feb-March 2006 Light & Tasty, page 37

1 Onion, Chopped	-And Drained
1 Green Pepper, Chopped	1 Can Vegetable Broth 14 Oz
3 Garlic Cloves, Minced	1 Pkg Frozen Corn, Thawed 10 Oz
1 Teaspoon Ground Cumin	4 Ea Green Onion, Thinly Sliced
¼ Teaspoon Pepper	4 Ea Flour Tortillas, 8 Inch
1 Tablespoon Olive Oil	1 Cups Cheddar Cheese 4 Ounces,
2 Cans Black Beans, 15 Oz, Rinsed	-Shredded, Reduced Fat

In a large skillet, saute the onion, green pepper, garlic, cumin and pepper in oil. Add beans and broth. Bring to boil, cook until liquid is reduced to about 1/3 cup. Stir in corn and green onions; remove from heat.

Place one tortilla in a 9-in springform pan coated with nonstick cooking spray. Layer with 1-1/2 cups bean mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla. Place pan on a baking sheet. Bake uncovered at 400 for 15-20 minutes or until heated through. Remove sides of pan. Sprinkle with remaining cheese. Cut into wedges.

"among the lillies" cookbook, p. 81.(women in missions 1st Baptist Church
Atlanta)

2 Can Black Eyed Peas, 15 Oz,	¼ Cup Salad Oil
-Drained	¼ Cup Sugar
½ Cup Onion, Purple, Thinly Sliced	1 Cl Garlic, Minced
½ Cup Bell Pepper Strips	½ Tsp Salt
Dressing	¼ Tsp Black Pepper
¼ Cup Vinegar	1/8 Tsp Hot Pepper Sauce

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 to 24 hours.

This recipe was shared in the Feb-Mar 2015 Garden and Guns magazine..Junior found it while waiting on me to have my colonoscopy! We stopped on the return home for him to purchase the ingredients..will make and find out about it for tonight's supper...we're not sure if we'll eat as a salad dressing, or dip some snacks..we'll see.

½ Cups Buttermilk	-Dill
½ Cups Sour Cream	2 Teaspoon Lemon Juice
½ Cups Mayonnaise	½ Teaspoon Onion Powder
½ Tablespoon Finely Chopped Fresh	¼ Teaspoon Garlic Powder
-Parsley	½ Teaspoon Salt
1-¼ Teaspoon Finely Chopped Fresh	¾ Teaspoon Black Pepper, Freshly
-Chives	-Ground
1 Teaspoon Finely Chopped Fresh

Preparation:
Whisk ingredients in a mixing bowl until smooth. Refrigerate at least 1 hour before serving..keep in refrigerator up to 3 days.

From: Garden and Gun, Feb/Mar 2015

Found this on the Taste of Home web site; had kept it for a couple months planning to use the Stone Mountain black walnuts in my freezer. A fundraiser for the firehall came up in March 2014, so I made this one. It was fantastic..the instructions called for a 10-cup tube pan; I decided to use my new 15-18 cup Bundt pan..glad I did, as this cake rose to the top edge of the pan. I tasted it warm, and it was very moist and flavorful..I decided to add the cream cheese icing because the locals seem to prefer their desserts very sweet!

1 Cups Butter, Softened	¼-½ Teaspoon Almond Extract
½ Cups Shortening	1 Cups Black Walnuts, Chopped
3 Cups Sugar	Frosting:
5 Each Eggs	8 Oz Cream Cheese, Softened
3 Cups Plain Flour	¼ Cups Butter, Softened
1 Teaspoon Baking Powder	2-3 Cups Confectioners' Sugar
1 Cups Whole Milk	1 Teaspoon Vanilla Extract
1 Teaspoon Vanilla Extract

Preheat oven to 325 degrees. Use shortening and plain flour to grease and dust your tube/bundt pan. (I used the 15-18 cup and the batter baked to the top rim/edge of the pan, so would recommend this size.)

In large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately to creamed mixture with milk and extracts, beating on low speed just until combined. Fold in black walnuts.

Pour batter into prepared 15 cup tube/Bundt pan. Bake at 325 degrees for about 1 hour and 25 minutes or until toothpick comes out clean. Cool on a rack for 10 minutes before inverting and removing from pan to cool completely.

After cake is cooled completely, you can mix the cream cheese icing and spread over the entire cake. Because of the cream cheese icing, I'd recommend storing this cake in your refrigerator.

From: Knox News Sentinel, 11/17/2004

2 Cups Sugar	2 T Allspice
1 Cup Butter	2 T Cinnamon
4 Eggs, Separated	2 T Nutmeg
1 Cup Crushed Pineapple With Juice	1 T Soda
1 Cup Blackberry Jam	1 Cup Buttermilk
3 Cups Flour	1 Cup Black Walnuts
1 T Ginger

Preheat oven to 350 degrees. In large mixing bowl, cream sugar and butter until fluffy. Separate the egg yolks from whites. Reserve the whites. Add one yolk at a time, beat well after each. Stir in pineapple and jam. Blend well. Sift flour, ginger, allspice, cinnamon and nutmeg together. Add the soda to the buttermilk. Adding alternately, blend flour mixture and buttermilk mixture together. Beat well. Whip egg whites until stiff peaks form, and folk into batter. Stir in the nuts, and pour into three greased and floured 8 or 9" cake pans. Bake for 25-30 minutes until done. Cool for 5 minutes in pan, then remove from pans and cool before icing with caramel icing.

Caramel icing: 1/2 cup butter 1 cup brown sugar 3 t milk 1 pound confectioner's sugar 1 t vanilla

In saucepan, melt butter. Add brown sugar and milk. Let mixture come to a boil. Remove from heat and cool slightly. Beat in sugar until mixture is thick enough to spread (may not take entire box of conf sugar). Add vanilla and stir. Spread on cooled cake.

From: Knoxville News Sentinel, 10/2001

1 Cup Mayonnaise	1/8 Tsp Cayenne Pepper
2 Tsp White Balsamic Vinegar	1/3 Cup Blue Cheese

Add vinegar, cayenne and blue cheese to mayonnaise. Blend in food processor until smooth.

Great for roast beef sandwiches.

I've made this once using fresh blueberries and it was great; used the old metal angel food tube pan.

1 Cups Butter, Softened	½ Teaspoon Salt
2 Cups Sugar	1 Teaspoon Baking Powder
4 Each Eggs	1 Pint Fresh Blueberries Or 2 C
1 Teaspoon Vanilla	-Frozen Thawed
3 Cups Flour, Divided

Preheat oven to 325 degrees.

Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder together. Add sifted ingredients to creamed mixture and beat. Dredge berries in remaining flour. Gently fold floured berries into the batter. Grease and dust a tube pan with confectioners' sugar or flour;' pour batter into it.

Bake for 1 hour and 15 minutes, or until it tests done.

From: Light & Tasty, 2004

12 Oz Fat Free Plain Yogurt	½ T Garlic Powder
¼ C Lemon Juice	¼ T Ground Ginger
2 T Chili Powder	¼ T Ground Cardamom
2 T Paprika	1/8 T Ground Cinnamon
2 T Olive Oil	4-5 Lb Whole Chicken Breasts, Skin
1 ½ T Salt	-Removed
½ To 1 T Cayenne Pepper

In large zip-lock bag, combine all ingredients, except chicken. Add chicken, seal bag and turn several times to coat chicken breasts. Refrigerate overnight or at least 8-10 hours.

Coat grill rack with nonstick cooking spray before starting grill. Drain and discard marinade. Grill chick, covered, over direct medium-hot heat for 15 minutes. Turn meat and grill at least 10-15 minutes or until juices run clear.

Note: This came from the Food Network's Website..Paula Deen's recipe...easy, great, made several times for sandwiches

5 Pounds Pork Butt Roast	1 Each Onion, Sliced
4 Tablespoon House Seasoning	1 Cups Water
2Tablespoon Seasoned Salt	3 Each Bay Leaves
4 Tablespoon Liquid Smoke

Sprinkle one side of the roast with 2 T of the house seasoning, making sure to rub well. Flip the roast over and rub the remaining 2T of house seasoning. Repeat the process with the seasoned salt and liquid smoke. Place the roast in a large roasting pan. Add the onion, water and bay leaves to the roast. Place in the oven and cook for 2-1/2 to 3 hours, or until meat thermometer reads 170 degrees F. Let meat cool for a few minutes and then slice...Serve with your favorite BBQ sauce.


House Seasoning: 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder

From commander's palace, new orleans restaurant (served 12/90
at our christmas dinner in harriman)

1 Cup Sugar	-------------
Stick Butter, Softened	1 Cup Sugar
5 Eggs, Beaten	1 Cup Heavy Cream
2 Cup Heavy Cream	Dash Cinnamon
Dash Cinnamon	1 Tbl Butter, Unsalted
1 Tbl Vanilla Extract	1 Tsp Cornstarch
¼ Cup Raisins (Soaked In Water)	¼ Cup Water
12 Slices, 1-In Thick Fr. Bread	1 Tbl Bourbon
------------- Whiskey Sauce

Preheat oven at 350 degrees. In large bowl blend together the sugar and butter. Add everything but bread; mix. Pour into 9-in square pan, 1-1/2" deep. Arrange bread slices flat in egg mixture and let stand 5 minutes to soak up mixture. Turn bread over and let stand 10 more minutes. Push bread down so that most of it is covered by the egg mixture. Do not break bread. Set pan in larger pan filled with water that reaches to 1/2" top of pan. Cover with foil. Bake 45-50 minutes, uncovering for last 10 minutes to brown. When done custard should be soft, but not firm. Serve immediately, topped with whiskey sauce, if desired. Whiskey sauce: Combine sugar, cream, cinnamon and butter. Bring to boil. Thoroughly mix cornstarch with water and whip into boiling sauce. Cook until sauce is clear. Remove from heat and stir in bourbon. Pour over individual servings of bread pudding. If desired, sprinkle nutmeg over each serving.

From: Eureka Springs, Ark, page 78

6 Slice Bread, Crusts Removed	1 ½ Cup Cheddar Cheese, Shredded
Butter (Or Margarine)	2 Cup Half And Half
1 Lb Bulk Pork Sausage	1 Tsp Salt
6 Eggs, Beaten	Paprika

Spread bread with butter. Place in a greased 13 x 9 x 2 baking dish and set aside. Cook sausage until browned, stirring to crumble; drain well. Spoon over bread slices; sprinkle with cheese. Combine eggs, half and half and salt. Mix well. Pour over bread, sausage and cheese. Sprinkle with paprika over all, cover and chill overnight.

Remove from refrigerator 15 minutes before baking. Bake, uncovered, at 350 degrees for 45 minutes or until set. Yield: 8 servings

Made christmas '92 and '94--good!

10 large eggs	1/4 Teaspoon salt
1/3 cups milk	1/4 Teaspoon pepper
1 Cups White Cheddar Cheese	1 Tablespoon fresh minced chives
6 Ounce cooked bacon

1. Preheat oven to 375 degrees.
2. In a large glass mixing bowl, combine eggs and milk and whisk well.
3. Stir in 3/4 c. cheese, cooked bacon, salt, and pepper.
4. Divide mixture evenly among 12 greased muffin cups.
5. Sprinkle with remaining 1/4 c. cheese and fresh chives.
6. Bake at 375 degrees for 20 minutes or until centers are set and muffins are beginning to brown.

From: Knoxville News-Sentinel

8 Oz Pkg Refrig Crescent Rolls	¼ Cup Milk
1 Lb Sausage, Cooked And Drained	½ Tsp Salt
1 Cup Frozen Hash Browns, Thawed	1/8 Tsp Pepper
1 Cup Cheddar Cheese, Shredded	2 Tbl Parmesan Cheese, Grated
3 Eggs

Pat rolls to form a pastry base in pizza pan. Top with sausage, has browns and cheese. Beat together eggs, milk, salt, pepper. Gently pour over crust. Sprinkle with parmesan cheese. Bake 20-25 minutes at 375 degrees. Cut into wedges to serve. Yield: 4-6 servings

I got this recipe from the Johnsonville website. The recipe had at least one error, but I "winged it", made it, and it was great. I made the cups in the jumbo muffin pan, added a strip of tortilla in the bottom of the cups..also served with salsa and sour cream. The recipe below reflects my changes. January 2013.

12-16 Oz Spicy/hot Sausage,	½ Cups Milk
-Cooked, Crumbled, Drained	¼ Cups Finely Chopped Cilantro
9-10 Each 6-In Tortillas	¼ Cups Chopped Green Onions
2 Cups Shredded Mexican Blend	1/8 Tsp Salt
-Cheese, I Mixed Sharp Cheddar	1/8 Tsp Pepper
-W/Jack	¼ Cups Chopped Bell Pepper
6 Each Eggs	Sour Cream And Salsa As Desired

Note: I used the hot sausage and the Jack..perhaps a little "too" hot for most people..next time might try regular/mild sausage with sharp cheddar.

1. Preheat oven to 350 degrees.

2. Cook sausage, crumble, drain on paper towels. Cool.

3. Coat jumbo muffin tins and spray both sides of each tortilla. Cut tortillas into quarters..because of the jumbo cups, you will also need to place a strip of tortilla in the bottom of the cup, covering the quarter tips. The tortilla pieces also should stand above the top of the muffin cups about 1/4-1/2 inch. Press the tortilla pieces gently and firmly into the muffin cup.

4. Arrange half of the cheese in tortilla-lined muffin cups. Top with crumbled sausage and the remaining cheese.

5. In a bowl, combine the eggs, milk, bell pepper, green onion, cilantro, salt/pepper. Gently pour mixture into the cups.

6. Bake for 18-20 minutes or until eggs are set.

7. Serve hot with salsa and sour cream as desired.


Note: These also keep well in the refrigerator overnight. My leftovers went into a lock-n-lock, and I simply reheated the next morning for breakfast. I think these would also be great with some garlic-cheese grits.

2 Lb Beef, Ground	1 Tbl Vinegar
2 Onions, Chopped	1 Tbl Worcestershire Sauce
2 Garlic Cloves, Minced	1 ½ Tsp Cumin, Ground
Can Use Powder	1 Tsp Salt
6 Oz Tomato Paste	1 Tsp Black Pepper
1 Qt Tomato Juice	1 Pinch Red Pepper *, Crushed
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.

This recipe placed 2nd in the great miller lite chili cook-off at stone mtn. Park in atlanta in 1991.

From: Brett North---great!

16 Oz Cream Cheese	2 Tsp Worcestershire Sauce
2 Cup Shredded Cheddar, Mild	1 Tsp Lemon Juice
1 Tbl Pimento, Chopped	Dash Cayenne Pepper
3 Tbl Bell Pepper, Chopped	Dash Garlic Salt
2 Tbl Onion, Chopped	½ Tsp Salt

Mix all ingredients and roll into a ball; roll ball into a mixture of chopped pecans and parsley. Chill overnight. Serve cheese ball at room temperature, with crackers.

From: Smith house, Ga. Pg 110

2 Pkg Froz Broccoli	¼ Cup Water
1 Can Cream Of Mushroom Soup	½ Cup Milk
1 Cup Cooked Rice, Cooled	½ Cup Cheese Spread (Or), Grated
1 Onion, Finely Chopped	Cheese
½ Stick Margarine

Cook broccoli according to pkg directions. Drain well, cool and chop. Saute onion in margarine. Mix brocoli, rice, water, milk, cheese, and onion. Bake in greased casserole at 350 degrees for 30 minutes.

From: Knoxville News-Sentinel, 2002

2 Bunches Fresh Broccoli, Cut Into	1 Cup Milk
-Large Pieces	½ Tsp Salt
1 Cup Fresh Mushrooms, Chopped	¼ Tsp Pepper
½ Tsp Onion, Minced	¼ Cup Parsley, Chopped
4 Tbl Butter	1 Cup Tiny Peas, Frozen
2 Tbl Flour	½ Cup Parmesan Cheese, Grated

Parboil broccoli and drain. Arrange in greased baking dish.

In skillet melt butter and saute mushrooms and onions over high heat until just brown. Remove with a slotted spoon and reserve.

Add flour to butter remaining in pan and cook until it bubbles. Add milk and cook until smooth and thick. Stir in salt, pepper, and parsley.

Spread peas and mushroom-onion mixture over broccoli. Pour sauce over the vegetables and sprinkle with parmesan cheese.

Bake at 450 degrees for 30 minutes.

Prep Time: 5 minutes Cooking time: 15 minutes

12oz Bag Broccoli Slaw	Dressing Mix:
3oz Bag Ramen Noodle	6 tbl Canola Oil
2 Tbl Butter	2 Tbl Cup Brown Sigar
2 Tbl Slivered Almonds	2 Tbl Cup Apple Cider Vinegar
2 Tbl Sunflower Seeds	1 Ramen Noodle Seasoning Packet
1 Chopped Green Onion

Put Ramen Noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and sauté, stirring occasionally (keep temperature at low/medium heat) until golden brown, Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onion.

1 Margarine, Stick	2 Can Broth, Chicken
5 Cup Chicken (Or Pork), Cooked	2 Can Tomatoes, (14 Oz.) Chopped
3 Cup Potatoes, Chopped	2 Can Corn, (14 Oz.) Creamed
1 Cup Onion, Chopped	1 ½ Cup Bbq Sauce

Melt butter 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.

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 very frequently to avoid sticking and scorching. Use a non-stick pan. * yields about 4 quarts

This is super easy--we've mixed the meat with chicken, pork; also used the chicken from a store-cooked rotiesserre chicken.

2-½ Pound Fryer Chicken	1 Tablespoon Liquid Smoke
28 Ounce Crushed Tomatoes	1 Onion, Chopped
1/3 Cups Sugar (to Sweeten	1 Tablespoon Vinegar, Apple Cider
-Tomatoes)	1 Tablespoon Worcestershire
16 Ounce Creamed Corn	Salt And Pepper To Taste
1 Cups Ketchup	Celery Salt To Taste
½ Cups BBQue Sauce

In large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes.

Drain chicken and reserve 2 cups of stock. Remove the skin and bones and chop meat.

NOTE: as above note says, a rotiesserre chicken could be used, flavor of your choice; we've also mixed pork rib meat with the chicken or done all pork.

In separate pot, mix the chicken and remaining ingredients (including the broth). Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew becomes too thick. Serve stew over steamed rice if desired.

This recipe was in the Crossville Chronicle supplement Jan 2019, so decided to add to recipes and perhaps make sometime in winter. January 18, 2019

1 Cups Diced Ham	1 Each Can Biscuits (8), Diced Up
2 Cups Tater Tots--Still Frozen	2 Cups Shredded Cheddar Cheese
12 Each Eggs, Whisked	1/4 Cups Milk

Grease Bundt pan. Preheat oven to 400 degrees.

Mix all ingredients and pour into prepared Bundt pan.

Bake at 400 degrees for 45 minutes.

When done, flip onto platter, cut and serve.

(I'm thinking perhaps homemade salsa and sour cream for toppings.)

From: Knoxville news-sentinel, 3/2/2005

1 C Graham-Cracker Crumbs	3 T Flour
¼ C Butter, Melted	1 T Lemon Zest
2 T Sugar	1 T Vanilla
40 Oz Cream Cheese	6 Ea Eggs
1 ¼ C Sugar	¼ C Whipping Cream

Combine crumbs, melted butter and 2t sugar and press into bottom of 12-cup molded bundt pan.

In large bowl, mix all filling ingredients except the eggs and cream. Beat until light and fluffy. Scrap bowl occasionally. Add the eggs and mix for 2 minutes on medium speed. Add cream and mix well while scraping sides. Spoon into crust.

Bake at 300 degrees for 65-75 minutes or until set. Cool upright in pan for 30 minutes, and then refrigerate two hours or longer. Invert on serving plate.

Note: Recipe published from frances smith, fayetteville, nc...Was looking for a recipe for a cheesecake made in a bundt pan. It had a graham cracker crust, and when the cake was turned out of the pan, the crust was on top. It was sliced like a regular bundt cake.

3 Cup Fresh Corn Kernels	1 Tsp Salt
2 ¼ Cup Buttermilk	1 ½ Tsp Pepper
1 Cup All-Purpose Flour	Corn Oil
1 Cup Cornmeal

Stir together corn and buttermilk; let stand 30 minutes. Drain. Combine flour and next 3 ingredients in a large heavy-duty zip-top plastic bag. Add corn to flour mixture, a small amount at a time, and shake bag to coat. Pour oil to a depth of 1 inch in a dutch oven; heat to 375°. Fry corn, in small batches, 2 minutes or until golden. Drain on paper towels. Serve immediately.

Found this recipe online while searching for my favorite ground cornmeal pancake recipe..made it, and we both really liked it. Would make again, but still not quite the flavor of the original stone ground cornmeal pancakes or the cinnamon bread pancakes! 10/2019

2 cups whole buttermilk	1-1/2 teas white sugar
1-1/2 cups rolled oats, old	1/2 teaspoon baking soda
-fashioned accept subst	1/2 teaspoon salt
1/2 cups plain flour	2 each eggsm beaten
1/2 cups stone ground white	1/4 cups vegetable or canola oil
-cornmeal

Mix buttermilk, oats in a large bowl; allow to rest about 5 minutes. Stir flour, cornmeal, baking powder, sugar, baking soda, and salt into the oak mixture. Add eggs and oil; mix until just combined.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls (1/4 cup is great measure); cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on other side, about 3 minutes. Repeat with remaining batter.