Lunch Bunch

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Lunch Bunch

The original Thursday Luncheon Club met every Thursday for lunch for 43 years.

Mary Alice Bishop, Lonelle Jackson, Hilda Ramsey, Evelyn Davis, Pauline Parkman, Jerri Chancey, Mavis Gwaltney, Charlie Capps, Merle Bottoms

One day I started thinking about how fortunate my mother-in-law, Hilda Ramsey, had been to have had such a wonderful group of friends. I remembered how they looked forward to meeting weekly for lunch. Those meetings had been so important to her that she arranged everything else in her life around them. When she died, she had 10 place settings of china, crystal, and silver…just the number of ladies in her luncheon group.


Sarah Ling, Charlie Capps, Jerrie Chancey, Marcelle Wilson, Lee Jewell McMullan, Pauline Parkman, Mary Alice Bishop, Hilda Ramsey, Evelyn Davis. Sarah and Marcelle often visited.

When it was her turn to entertain, a thorough house cleaning took place. All the silver was polished. The entire menu was served to the family first to make sure it was good enough to serve her luncheon group. That morning she clipped flowers from the garden or had a fresh arrangement created specially for the table.

During the summer, they often took "field trips" to the lake bringing their needlepoint to occupy them while they visited and enjoyed the view at Charlie Capp’s cottage at Compass Lake, Florida.



Charlie Capps and Hilda Ramsey

This group of ladies represent a little of the history of our little Southern town, Dothan, Alabama. Mavis Gwaltney's husband was once mayor of Dothan.   Mary Alice Bishop's husband started Bishop's Cleaners.  Lee Jewel McMullan's husband owned and operated Mack Electric, a wholesale electrical supply chain.   Lonnelle Jackson and Hilda Ramsey's husbands were both attorneys and both have sons who are Dothan attorneys.  Lonnell's son is a Dothan judge and another of Hilda’s is a Birmingham judge.  Charlie Capps’ husband owned the Cadillac dealership. Nettie Jean McDaniel’s husband was a CPA and attorney.  Evelyn Davis's husband owned Davis-Dyer plumbing supplies.   Merle Bottoms husband co-owned Dothan Drug Company, above which my father had his first medical office. Pauline Parkman’s husband established Supreme Ice Cream Company. Jerri Chancey was an antiques dealer. All of these families made great contributions to the development of our beautiful city and they are all greatly loved and respected in our community.

When had I let my friends know that I thought they were special? The old saying, "One must be a friend in order to have friends" popped into my mind. I picked up the phone and called ten people for whom I had respect and affection and found they were just as hungry as I to fill that emptiness we knew but had not named. The lesson we all learned is that we must make time for the important things in our lives. Our lives are filled with acquaintances, but it takes an investment of time to make a friend. We began a new generation of the lunch bunch, we dubbed the "Out to Lunch" Bunch.



We decided to show our appreciation to the original Lunch Bunch by inviting them to a luncheon at my home. Gone, but not forgotten from the original group were Hilda Ramsey, Lonnelle Jackson, and  Gerrie Chancey and Lee Jewel McMullan.; but others had joined the group keeping the number to ten. Elizabeth Allen was a teacher at Dothan High School and her husband was principal of the school and was later superintendent of the city schools. Rosa Thomas is now the librarian for First Baptist Church and once ran Kelly Springs, a spring fed pool and recreation area, with her husband. We enjoyed listening to stories of the early days of the Lunch Bunch.


We visited for a long time after the luncheon following tradition. Later, Merle Bottoms’ son, Bobby and I discussed things we had noted about the Thursday Luncheon Club. This Thursday Luncheon Club observed these rules:


Every Thursday was set apart by every member of the group who never scheduled anything that would interfere.  It is only recently that the group has cut back to every other week.

2.  No one arrived early.  The only exception was, perhaps, one designated helper.  Everyone else arrived punctually at the designated time.  The scene was set with careful preparation of food, flowers, china, crystal and silver to make them special that day.

3.  They lingered after the meal over coffee participating in the lost art of conversation and friendship.

My mother-in-law, Hilda Ramsey, raised four sons and ran the restaurant at the Houston Hotel for years…and still made time for the Thursday Luncheon Club. While we think life runs at a faster pace these days, I wonder if we simply have not taken time to prioritize and make time for what is important.

Nettie Jean McDaniel, Mavis

Today (April, 2006) the original lunch bunch has dwindled to Charlie Capps, Evelyn Davis, Merle Bottoms, Elizabeth Allen and Rosa Thomas.

The next generation Lunch Bunch, the Out to Lunch (literal and metaphorical) Bunch, meets only once a month. Our group currently consists of Barbara Blumenfeld, Phyllis Brackin, Charlotte Lewis, Ann Britt, Cynthia Nowell, Jean McDaniel, Mary Hartzog, Diane Enloe, Doris Johnston, Pat Branch, Pat Renfroe and Sharman Ramsey.

We treasure the time we have spent with the original Thursday Luncheon Club. They are an example of recognizing what is really important in life and making time for those you love.  These ladies are a wonderful example.

We all had so much fun together that the next year the original Lunch Bunch invited us to join them at Nettie Jean’s. It was there we decided to gather the recipes including in the following sections.



Artichoke Dip

Recipe By :Barbara Blumenfeld

1 Cup Parmesan Cheese -- grated

1 Cup Miracle Whip®

1 Cup (tall Can) Artichoke Hearts -- chopped

1 Small Can Water Chestnuts -- drained and chopped

Mix all ingredients and bake in glass pie pan in 400 degree oven for 15 minutes or until firm. Serve in chafing dish. Use crackers as dip.



Baked Grapefruit

Recipe By :Michele Buck

Section 1/2 grapefruit as usually prepared: Sprinkle brown sugar over top. Tablespoon of maraschino cherry.

Dot with butter. Put under boiler until sugar begins to cook and edges turn slightly brown.

Black Olive Dip

Recipe By :Pat Branch

2 cans black olives

2 cans Old El Paso Green Chilies

3 Tomatoes -- Peeled, chopped

4 onions -- chopped

3 tablespoons olive oil

3 teaspoons olive oil

3 teaspoons wine vinegar

garlic powder

salt and pepper

Mix all together.

Blintz Hors D-oevre

Recipe By :Barbara Blumenfeld

2 loaves White Bread -- sliced long way

1 Pound Cream Cheese

2 Egg Yolks

½ Cup Sugar

1/2 Pound Butter -- melted

Sugar and Cinnamon

Sour Cream

Cut crusts off bread and roll thin. Cream together cream cheese, egg yolks and sugar. Spread creamed mixture on bread, roll length wise like jelly roll. Mix together melted butter, sugar and cinnamon and roll each log in mixture. Harden for a few minutes in refrigerator. Cut in 1" pieces--freeze if desired. To serve bake until golden brown at 350 degrees 15 to 25 minutes. Serve with sour cream. Source: "Nita Levin"

Cheese Log

Recipe By :Barbara Blumenfeld

3 Ounces Sharp Cheddar Cheese

8 Ounces Cream Cheese

1 Teaspoon Worstershire Sauce

1 Onion

Fish or Tuna

Mix all ingredients together and form into two logs. Roll in chopped nuts. Refrigerate and slice thin. Serve with fancy crackers. Source: "Marion Levin"

Cheese Ring

Recipe By :Phyllis Brackin

1 16 Oz Extra Sharp Cheddar Cheese

1 Medium Onion

1 Clove Garlic -- minced

1 Cup Pecans -- chopped

1/2 Cup Mayonnaise -- Hellman's

1/2 Teaspoon Tobasco

Mix together place in a mold to make ring.

Stuffed Celery

Recipe By :Michele Buck

Celery Stalks -- 2 " pieces

1 Underwood's Deviled Ham

1/4 Cup Roquefort Cheese

1 Tablespoon Cream Cheese

1/4 Cup Green Pepper -- chopped

Clean and cut celery stalks in 2" pieces. Stuff with Underwood's Deviled ham, Roquefort, cream cheese mixed, and chopped pepper.


Lunch Bunch Recipes Beverages

Holiday Punch

Recipe By :Sharman Ramsey

Categories : Beverage


1 Large Bottle of Ginger Ale

1 Large Can of Red Punch

1 Large Can of Pineapple Juice

1 Large Can of Orange Juice -- mixed as directed on can


1 Large Can of Frozen Lemonade -- Mixed as directed on can

1 Small Package of Cherry Jello -- Mixed as directed on box

Combine all ingredients.

Store in refrigerator.

Mix well before stirring.


"Escambia County Historical Journal"

Lime Sherbert Punch

1 Liter Ginger Ale

Quart Lime Sherbert

Chill Ginger Ale before using. Pour over Lime Sherbert. Stir.

Cecily and Drew Ramsey "Our favorite!" Cecily’s 4th birthday

Lucy Burns Punch Recipe

Recipe By :Hilda Ramsey

3 Cups Sugar

1 Large Can Pineapple Chunks

1 Pint Bottle Cherries

2 Cups Lemon Juice

2 Quarts Club Soda

2 Quarts Champagne

Make sugar, pineapple juice and cherry juice into syrup day before. Chill. Add other ingredients. Source: "Lucy Burns"

Lunch Bunch Recipes: Bread


"When the bread rises in the oven, the heart of the housewife rises with it." Frederika BremerThere is no reason why a poor man should not have as well prepared and palatable food as the wealthy, for, by care and pains, the finest bread may be made of the simplest materials, and surely the loving hands of the poor man’s wife and daughter will take as much pains to make his bread nice and light as hirelings will do for the wealthy." Marion Cabell Tyree, Housekeeping in Old Virginia, Louisville, Kentucky: J. P. Morton and Company, 1879.

Bread was once the symbol of sustenance: "Man cannot live by bread alone." Breadmaking was a source of pride for the housewife. With refrigeration and specialization of labor in modern times our attitude toward bread has changed. This culinary "art" is one we now take for granted. Yet the smell of homemade bread baking still draws family and friends to the kitchen. Breadmaking machines have taken some of the difficulty out of the process.

Marion Cabell Tyree’s comments on bread make us appreciate good bread and be grateful for our modern convenience. It is well worth remembering that this is how our grandmothers provided for their families.

"Bread is so vitally important an element in or nourishment that I have assigned to it the first place in my work. Truly, as Frederika Bremer says, "when the bread rises in the oven, the heart of the housewife rises with it," and she might have added that the heart of the housewife sinks in sympathy with the sinking bread. I would say to housewives, be not daunted by one failure, nor by twenty. Resolve that you will have good bread, and never cease striving after this result till you have effected it. If persons without brains can accomplish this, why cannot you? I would recommend that the housekeeper acquire the practice as well as the theory of breadmaking. In this way, she will be able to give more exact directions to her cook and to more readily detect and rectify any blemish in the bread. Besides, if circumstances should throw her out of a cook for a short time, she is then prepared for the emergency. In this country

fortunes are so rapidly made and lost, the vicissitudes of life are so sudden, that w know not what a day may bring forth. It is not uncommon to see elegant and refined women brought suddenly face to face with emergencies which their practical knowledge of household economy and their brave hearts enable them to firmly meet and overcome.

To return to the bread question, however. Good flour is an indispensable requisite to good bread. Flour, whether old or new, should always be sunned and aired before being used. In the morning, get out the flour to be made up at night for the next mornings breakfast. Sift it in a tray and put it out in the sun, or, if the day is damp, set it near the kitchen fire. Only experience will enable you to be a good judge of flour. One test is to rub the dry flour between your fingers, and if the grains feel round, it is a sign that the flour is good. If after trying a barrel of flour twice, you find it becomes wet and sticky, after being made up of the proper consistency, you had better then return it to your grocer.

The best flour is worthless without good yeast. Yeast made up in the morning ought to be fit for use at night. It should be foamy and frothy, with a scent slightly like ammonia. After closely following the directions for yeast-making, given in the subsequent pages, the bread will be apt to succeed, if the flour employed is good.

There is a great art in mixing bread, and it is necessary to observe a certain rotation in the process. To make a small quantity of bread, first sift one quart of flour; into that sift a teaspoonful of salt, next rub an Irish potato, boiled and mashed fine, then add a piece of lard the size of a walnut, and next a half teacup of yeast in which three teaspoonfuls of white sugar have been stirred. (Under no circumstances use soda or saleratus in your light dough.) Then make into a soft dough with cold water in summer, and lukewarm in winter. Knead without intermission for half an your, by the clock. Otherwise five minutes appear to be a half hour when bread is being kneaded or beaten. Then place it in a stone crock, greased with lard at the bottom, and set it to rise. In summer, apply no artificial heat to it, but set in in a cool place. As bread rises much more quickly in summer than in winter, you must make allowance for this difference, during the respective seasons. The whole process, including both the first and second rising, may be accomplished in seven or eight hours in summer, though this will be regulated partly by the flour, as some kinds of flour rise much more quickly than others. In summer you may make it up at nine o’clock P.M., for an eight o’clock breakfast next morning, but in winter, make it up at seven P.M., and then set it on a shelf under which a lighted coal-oil lamp is placed. If you can, have a three cornered shelf of slate or sheet iron, placed in a corner of the kitchen, just above the bread block, it will be all the better, though a common wooden shelf, made very thin, will answer, where you cannot get the other. The coal-oil lamp underneath without running the risk of burning the shelf (if wooden), will keep the bread gently heated all night, and will answer the double purpose of keeping a light burning, which most persons like to do at night, and which they can do with scarcely any expense by using a coal-oil lamp.

Never knead bread a second time in the morning, as this ruins it. Handle lightly as possible, make into the desired shapes and put into the moulds in which it is to be baked. Grease your hands before doing this so as to grease the loaf or each roll as you put it in, or else dip a feather in lard and pass lightly over the bread just before putting it in the oven to bake. Let it be a little warmer during the second rise than during the first. Always shape and put in the molds two hours before breakfast. If hot bread is desired for dinner, reserve part of the breakfast dough, keeping it in the kitchen in winter, and in the refrigerator in sumer till two hours before dinner.

In baking set the bread on the floor of the stove or range, nevr on the shelf. Always turn up the damper before baking any kind of bread. As you set the bread in the stove, lay a piece of stiff writing paper over it to keep it from browning before heating through. Leave the door ajar a few minutes, then remove the paper and shut the door. When the top of the loaf is a light amber color put back the paper that the bread may not brown too much while thoroughly baking. Turn the mould around so that each part may be exposed to equal heat. Have an empty baking pan on the shelf above the bread, to prevent it from blistering: some persons fill the pan with water, but I think this is a bad plan, as the vapor injures the bread. When thoroughly done, wrap the bread a few moments in a clean thick bread towel and send to the table with a napkin over it, to be kept on till each Person has taken his seat at the table."


"Boil one quart of Irish potatoes in three quarts of water. When done, take out the potatoes, one by one, on a fork, peel and mash them fine, in a tray, with a large iron spoon, leaving the boiling water on the stove during the process. Throw in this water a handful of *hops (see index), which must scald, not boil, as it turns the tea very dark to let the hops boil.

Add to the mashed potatoes a heaping teacupful of powdered white sugar and half a teacupful of salt; then slowly stir in the strained hop teak so that there will be no lumps. When milk-warm add a teacupful of yeast and pour in to glass fruit jars, or large clear glass bottles, to ferment, being careful not to close them tightly. Set in a warm place in winter, a cool one in summer. In six hours it will be ready for use, and at the end of that time the jar or bottle must be securely closed. Keep in a cold room in winter, and in the refrigerator in summer. This yeast will keep two weeks in winter and one week in summer. Bread made from it is always sweet."

Yeast that never fails

Boil twelve potatoes in four quarts of water till reduced to three quarts. Then take out and mash the potatoes and throw into the water three handfuls of hops. When the hops have boiled to a good tea, strain the water over the potatoes, a small quantity at a time, mixing them well together.


Add one teacup of brown sugar

1 teacup of salt

1 tablespoonful of ground ginger.

When milk-warm, add yeast of the same sort to make it rise. Put it in bottles, or a jug, leaving it uncorked for a day. Set it in a cool place. Put two large tablespoonfuls of it to a quart of flour, and when making up, boil a potato and mix with it. This yeast never sours and is good as long as it lasts.

Mavis Gwaltney, Evelyn Davis, Rosa Thomas,Mary Alice Bishops, Elizabeth Allen, Charlie Capps, Merle Bottoms


Apricot Bread

Recipe By :Gerry Chancey

2 Cups Sugar

2 Cups Self-rising Flour

3 Small Jars Apricot Baby Food

3 Eggs

1 Cup Oil

1 Cup Chopped Nuts

1/2 Cup Golden Raisins

1 Teaspoon Orange Rind -- grated

2 Teaspoons Cinnamon

2 Teaspoons Cloves

2 Teaspoons Nutmeg

1 Cup Powdered Sugar

Mix. Bake 1 hour. While hot cover with 1 cup powdered sugar. Doubled this makes 3 loaves.

Banana Nut Bread

Recipe By :Hilda Ramsey

1/2 Cup Butter

1 Cup Sugar

2 Eggs

2 Cups Flour

1 Teaspoon Soda

3 Bananas -- over ripe

Pinch Salt

3/4 Cup Nuts

1/2 Teaspoon Butter Nut Flavoring

Cream Cheese

Orange Juice -- undiluted


Fill loaf pan 2/3 full..Let stand 10 minutes. Bake 1 hour at 350 degrees. Let stand 5 minutes before removing from pan.

Filling: Cream cheese/orangejuice/honey Source: "Mavis Gwaltney"

Biscuits 1

Recipe By :Charlie Capps

2 cups self-rising flour

1 teaspoon sugar

1/2 teaspoon salt

1 stick butter

3/4 cup milk

Cut butter into flour, salt and sugar; add milk. Roll out and cut. Bake 350 degrees for 10 minutes.

Biscuits 2

Recipe By :Charlie Capps

2 cups self-rising flour

1 teaspoon sugar

1/2 teaspoon salt

1 stick butter

3/4 cup milk

Cut butter into flour, salt and sugar; add milk. Roll out and cut. Bake 350 degrees for 10 minutes.

Biscuits 3

Recipe By :Charlie Capps

2 cups self-rising flour

1 teaspoon sugar

1/2 teaspoon salt

1 stick butter

3/4 cup milk

Cut butter into flour, salt and sugar; add milk. Roll out and cut. Bake 350 degrees for 10 minutes.

Bread Sticks

Recipe By :Rosa Thomas

8 hot dog buns

2 sticks butter -- melted

herbs to taste, or garlic, paprika, celery

salt, etc.

Parmesan cheese

Cut each bun into 4 pieces lengthwise.

Add herbs to butter and brush mixture on bread.

Sprinkle with cheese

Bake 200 degrees for 2 to 3 hours. Store in tight container.

Broccoli Cornbread

Recipe By :Evelyn Davis

1 Box Jiffy Cornbread Mix

4 Eggs -- beaten

1 Cup Sharp Cheddar Cheese

3/4 Cup Onions -- chopped

1 Package Frozen Broccoli

1 Stick Butter -- melted

Mix. Bake in a skillet 350 degree oven for 30 to 40 minutes.

Cornbread Dressing

Recipe By :Sharman Ramsey

1/2 cup butter

4 1/2 cups turkey broth

1 cup chopped onion

2 cups chopped celery

1 large pan cooked cornbread

2 Tablespoons bell pepper

1/2 cup rice -- cooked

salt to taste

6 eggs – beaten

Mix onions, celery, broth, salt and pepper. Boil until tender. Mix remaining ingredients in larger bowl. Add cooked liquids and more broth if needed. Bake until done.

Country Club Muffins

Recipe By :Evelyn Davis

1 1/2 Cups Unsifted Flour

2 Teaspoons Baking Powder

1 Teaspoon Ground Cinnamon

3/4 Teaspoon Salt

1/2 Teaspoon Allspice

2 Large Eggs

1/2 Cup Dark Brown Sugar -- packed

1/2 Cup Milk

1 1/2 Cups Grated Carrots

1/2 Cup Raisins

1/2 Cup Sugar

1/2 Cup Pecans -- chopped

Heat oven to 350 degrees.

In large bowl mix first five ingredients.

Beat eggs. Add eggs. Add brown sugar, oil, milk and white sugar. Add to above. Mix until smooth. Add carrots, raisins, nuts. Bake 25 minutes at 350 degrees until done.

Country Cornbread

Recipe By :Sharman Ramsey

1 1/2 cups Adams medium grind corn meal

3/4 cup flour

2 1/2 teaspoons baking powder

1 teaspoon salt

2 eggs -- beaten well

1 1/2 cups milk

4 Tablespoons shortening

Mix meal, flour and salt together. Mix well. Add beaten eggs and milk. Put shortening in heavy skillet in oven till melted. Coat sides of skillet. Pour shortening into the mixture. Spoon mixture into skillet and cook in 400 degree oven for 25 minutes until golden brown.

Source: "Jean Burson"

Sour Cream Biscuits

Recipe By :Mary Alice Bishop

1/2 Cup Butter -- melted

1/2 Cup Sour Cream

1 Cup Self-rising Flour

Preheat oven to 400 degrees

Combine butter and sour cream. Mix with flour.

Fill ungreased tiny muffin tins with batter 3/4 full. Bake about 15 minutes until brown. Cool 3 minutes before removing from oven.

Southern Cornbread Dressing

Recipe By :Pat Renfro

2 1/2 Cups Martha White Cornmeal

2 Eggs

1 1/2 Cups Milk

1 Tablespoon Wesson Oil

1 Large Onion

1 Cup Celery -- chopped

1 Bunch Green Onions -- chopped

1 Stick Butter

1 Box Seasoned Bread Crumbs

1 Package Saltine Crackers, Low Sodium -- crushed

Salt and Pepper

Combine the first 5 ingredients until moist.

Bake the cornbread in black skillet at 400 degrees for 20 to 30 minutes. Allow to cool and then crumble. Saute the onions and celery in butter until tender. Combine the crumbled cornbread and sauteed vegetables with bread crumbs, broth and crackers. This mixture should be moist, but not soupy. Salt and pepper (use plenty of pepper). Pour into sprayed casserole dish and bake for approximately 1 hour at 375 degrees.

Spoon Bread


Recipe By :Rosa Thomas

2 cups milk

1 cup cornmeal

1 teaspoon salt

1 tablespoon sugar, or 2

1 tablespoon butter, or 2

2 eggs, room temperature -- separated

In top of double boiler, or heavy saucepan, scald milk.

Add meal gradually, stirring constantly until thickened.

Cool slightly, add sugar, butter and egg yolks, beating well.

When well cooled, gently fold in stiffly beaten egg whites.

Pour into a greased baking dish.

Bake 375 degrees for 45 minutes. (approximately)

Serve at once.



Lunch Bunch Recipes: Dessert

7 Up Cake

Recipe By :Sharman Ramsey

box cake

box pineapple or vanilla

instant pudding mix

1 cup seven up

4 eggs

3/4 cup peanut oil

Mix and bake at 350 degrees. Add frosting. (under Icings and Frosting) Source: "Thelma Martin"

Apple Cake

Recipe By :Elizabeth Allen

Amount Measure Ingredient –

Preparation Method

-------- ------------

1 Cup Butter

2 Cups Sugar

2 Eggs

2 Cups Stewed (dried) Apples

1 Cup Pecans -- chopped

1 Cup Raisins -- white

1 Teaspoon Soda

2 Teaspoons Cinnamon

1 Teaspoon Cloves

3 Cups Flour

1 Tablespoon Vanilla

Cream butter and sugar.

Add eggs, stewed apples, pecans and

raisins. Mix spices into flour. Bake into

layers. Pack in a plastic box for 10

days with wax paper between layers.

Pack apples cut in 4 pieces around the

cake layers. Ice with white icing.

12 Layer Cake Filling /icing

Recipe By :Erma Youngblood

2 Cups Sugar

6 Heaping Tbsp. Cocoa

1 1/2 Sticks Butter

1 12 Oz Can Evaporated Milk

Mix cocoa and sugar together; add enough water to make a paste. Add butter and milk and bring to a rolling boil; cook for a few minutes. Filling will be thin enough for layers and sides of cake.

12 Layer Chocolate Cake

Recipe By :Erma Youngblood

1 Stick Butter

1/2 Cup Crisco

2 Cups Sugar

6 Eggs

3 Cups Regular Sifted Flour

1 Tablespoon Vanilla

1 Cup Milk

Cream butter, Crisco and sugar until fluffy. Add eggs one at a time; add flour alternating with milk, beginning and ending with flour. Add vanilla. Put four tablespoons of batter in each pan that has been lined with wax paper. Bake only a few minutes. DO NOT BROWN. Add icing and/or filling for 12 layer cake.

Bananas Foster

Recipe By :Sharman Ramsey

6 pieces Bananas -- cut diagonally



2 Tablespoons of brown sugar




Slice bananas diagonally in six pieces.

Dust lightly with flour. Melt butter in pan. Add brown sugar and blend well. Saute bananas in skillet with butter. Add fresh lemon juice from half a lemon with banana liquer. Flame with rum and brandy. Sprinkle with cinnamon at the end.

Serve with small scoop of ice cream and macaroons.

Carrot Cake

Recipe By :Hilda Ramsey

2 cups flour -- sifted

2 teaspoons soda

1 teaspoon salt

2 cups sugar

2 teaspoons cinnamon

1 1/4 cups Crisco Oil (corn oil)

3 cups grated carrots

4 eggs

Sift dry ingredients together. Add oil and stir.

Add eggs all at once and mix well. Add grated carrots. Pour into 2 ungreased 9 inch pans lined with brown paper. Bake at 35 minutes at 350 degrees. Cool and frost with cream cheese frosting.


Chess Pie

Recipe By :Hilda Ramsey

2 cups sugar

1 Tablespoon flour

1 Tablespoon cornmeal

4 eggs

1/4 cup butter

1/4 cup milk

4 Tablespoons grated lemon

Mix together ingredients. Pour into pie crust and bake at 350 degrees for about 30 minutes.


Recipe By :Sharman Ramsey

5 8 oz packages cream cheese

1/4 teaspoon vanilla

3/4 teaspoon grated lemon peel

1 3/4 cups sugar

3 Tablespoons flour (all purpose)

1/4 tablespoon salt

5 egg

2 egg yolks

1/4 cup whipping cream

Mix together ingredients for filling. Crumble 1 cup of sifted all purpose flour with 1/4 cup of sugar and 1 tsp of lemon peel. Add 1/4 cup of butter, 1 slightly beaten egg yolk and 1/4 tsp of vanilla. Preheat oven to 400 degrees. Use 1/3 of the mixture to line a spring form pan. Cook at 400 degrees for 8 minutes.

Cool for 8 minutes, then add dough up 1 3/4 inches of the side. Turn the oven to 475 degrees.

Pour filling into the crust. Bake for 12 minutes at 475 degrees. Reduce the heat to 300 degrees. Cook for 35 minutes. Turn off oven and leave in oven for about 10 minutes.


"Patty Hitchcock"

Chocolate Delight

Recipe By :Mavis Gwaltney

1 cup flour

1 stick Oleo

1/2 cup nuts

1 cup powdered sugar

1 8 ounce cream cheese

1 cup Cool Whip®

1 large package instant chocolate pudding

1/2 cup milk

Mix together flour, Oleo and nuts; pat down in pan and bake 350 degrees for 20 minutes. Whip sugar and cream cheese. Fold in Cool Whip and add to above cooled crust. Mix chocolate pudding and milk together and pat on top of above.

Chocolate Peanut Candy

Recipe By :Elizabeth Allen

24 Ounces White Almond Bark Bar

10 Ounces Semisweet Chocolate Chips

10 Ounces Peanut Butter Chips

2 10 Oz. Jars Salted Peanuts

Melt all together. While warm, mix in peanuts.

Drop in small paper cups or on a cookie sheet by teaspoonfuls.

Chocolate Pecan Mud Pie

Recipe By :Pat Branch

1 Cup Cream Filled Chocolate Sandwich Cookies (crumbs of 12 Cookies)

3 Tablespoons Butter or Margarine -- melted

1 Egg White -- lightly beaten

1/4 Cup Pecans -- chopped

1/4 Cup Sugar

1 Pint Chocolate Ice Cream -- softened

1 Pint Coffee Ice Cream -- softened

10 Cream Filled Sandwich Cookies -- coarsely chopped (chunky)

Stir together cookie crumbs and butter. Press into a 9 inch pie plate. Brush with egg whites. Bake @ 350 for 5 minutes. Cool.

Place pecans on a lightly greased baking sheet. Sprinkle with sugar. Bake 350 8 to 10 minutes. Cool. Stir pecans, ice cream and cup of coarse cookie chunks crumbs--spoon into crust. Freeze 10 minutes. Press remaining cookie chunks and pecans on top. Cover and freeze for 8 hours and serve.

Chocolate Pie

Recipe By :Charlie Capps

1 Stick Butter

1 Square Chocolate

1 Cup Sugar

1/2 Cup Flour

2 Eggs

1 Teaspoon Vanilla Extract

Melt in a boiler butter and chocolate.

Add sugar, flour, eggs and vanilla. Beat thoroughly. Pour into greased pie pan.

Bake at 350 degrees for 25 minutes.

Serve with a scoop of ice cream. Top with Chocolate Syrup.

Cocoa Kiss Cookies

Recipe By :Barbara Blumenfeld

1 Cup Oleo -- `

2/3 Cup Granulated Sugar

1 Teaspoon Vanilla

1 2/3 Cups Flour

1/4 Cup Cocoa

1 Cup Nuts -- finely chopped

1 14 Oz Bag Milk Chocolate Kisses

Cream oleo in mixer; add sugar and vanilla.

Gradually beat in flour and cocoa. Add nuts.

Beat on low speed until well distributed.

Chill. Meanwhile unwrap the kisses. Shape a

scant tablespoon or less of dough around each

kiss, covering it completely. (I found if you

press the point into the dough and then cover

he kiss, it is easier to shape).Roll each between

your palms to form a ball. Place a few inches

apart on Pam sprayed tinfoil lined cookie sheets.

Bake at 375 degree oven for 10 to 12 minutes.

Cool slightly. Remove with spatula to wire racks

to cool completely. If desired just before

serving dust with powdered sugar. (It’s not

really necessary as cookies are sweet enough.).


Crackle Top Cookies

Recipe By :Barbara Blumenfeld

2 Cups Sifted Flour

2 Teaspoons Baking Powder

1 Teaspoon Cinnamon

3/4 Teaspoon Salt

1/2 Cup Shortening or Oleo

1 2/3 Cups Light Brown Sutar

2 Eggs

1 Teaspoon Vanilla

2 Squares Unsweetened Chocolate -- melted

2/3 Cup Nuts -- chopped

1/3 Cup Milk

Powdered Sugar

Sift dry ingredients. Cream shortening with sugar, beat in eggs and vanilla. Add chocolate.

Add flour mix alternately with milk. Stir in nuts.

Chill until firm (2-3 hours). Shape into 1" balls. Roll in powdered sugar. Bake on greased cookie sheet at 350 degrees for 20 minutes. Cool on rack.

Date Balls

Recipe By :Lee Jewel McMullen

1 Large Package Dates

2 Eggs -- well beaten

1/2 Cup Sugar

1 Cup Nuts -- chopped

1 Cup Corn Flakes

1/2 Stick Butter

Cook dates, eggs, butter and sugar for 5 minutes.

After mixture boils Add nuts and cereal. Roll in coconut or nuts with wet hands.

Date Pie

Recipe By :Gerry Chancey

1 Cup Flour

1/2 Cup Sugar

1/4 Teaspoon Salt

2 Cups Milk

2 Tablespoons Butter

3 Egg Yolks

1/4 Package Chopped Dates

1 Teaspoon Grated Lemon Peel

Mix flour, sugar, salt to cold milk. Stir constantly. Cook over hot water stirring until thick (about 15 minutes) . Beat egg yolks. Pour thickened mixture over yolks stirring constantly.

Cook 2 minutes longer.

Easy Dessert

Recipe By :Sharman Ramsey

1 can apple pie filling

1 box yellow cake mix

2 sticks butter

1/2 cup pecans -- chopped

Spread apple pie filling in greased baking dish. 19 by 13 by 2 sprinkled with cinnamon to taste.

Sprinkle cake mix over apples and then sprinkle the pecans over the mix. Melt Oleo and pour over all. Bake approximately 45 minutes to an hour at 350 to 400 degrees.


"Louise Poitevint"


Esther Hardin's Pineapple Pound Cake

Recipe By :Hilda Ramsey

1/2 cup Crisco

1 cup Oleo (or Butter)

1 2/3 cups sugar

6 eggs

3 cups flour

1 teaspoon baking powder

1/4 cup sweet milk

1 teaspoon vanilla

1 8 oz can pineapple -- crushed undrained

Combine shortening. Cream till fluffy.

Add eggs one at a time. Sift flour and baking powder. Add with milk and vanilla flavoring. Stir into greased and floured tube pan. Cook at 325 degrees. Start in a cold oven. Cook for 1 hour and 15 minutes or till cake tests done.

Cool in pan. Add pineapple glaze

Pineapple Glaze

1/2cup Oleo (or butter)

1 1/2 cups powdered sugar -- sifted

1 cup pineapple -- crushed

1 egg (optional) -- beaten

Combine butter, powdered sugar and pineapple and dribble over the cake. To thicken Boil and add beaten egg. Then boil again.

Frozen Strawberry Crunch

Recipe By :Lonelle Jackson

1 Cup Flour

1/4 Cup Brown Sugar

1/2 Cup Nuts

1/4 Cup Butter

2 Egg Whites -- beaten

10 Ounces Strawberries -- drained

2 Tablespoons Lemon Juice

1 Cup Whipping Cream -- Whipped

1 Teaspoon Vanilla

Mix flour, sugar, nuts and oleo. Put in shallow 9 by 9" pan. Bake at 350 degrees for 20 minutes.

Remove 1/3 of crunch for topping. For the filling mix 2 egg whites, beaten with 1 cup of sugar. Add 10 oz of strawberries drained and 2 Tablespoons of lemon juice. Whip 1 cup of whipping cream with 1 teaspoon of vanilla. Pour over the crunch in a pan. Top with 1/3 of the crunch. Freeze.

Ginger Snaps

Recipe By :Barbara Blumenfeld

1 Cup Shortening

2 Cups Sugar

2 Eggs

1/2 Cup Dark Cane Syrup

4 Cups Flour

1/2 Teaspoon Salt

3 Teaspoons Soda

2 Teaspoons Ginger

2 Teaspoons Cloves

1 Teaspoon Vanilla

2 Teaspoons Cinnamon

2 Teaspoons Baking Powder

Cream sugar and shortening.

Add eggs and remainder of ingredients. When well mixed, roll into small balls the size of marbles in the palm of our hand. Dip balls in a mixture of sugar and cinnamon (in addition to mixture called for in recipe). Bake in 350 degree oven for 15 minutes on tin foiled lined cookie sheet. Leave about an inch between each ball when placing them on baking sheet as they flatten out as they bake. Yield: "204 "

Golden Lemon Bars

Recipe By :Barbara Blumenfeld

1 1/2 Cups Flour

1/2 Cup Light Brown Sugar

1 Stick Oleo

2 Eggs -- well beaten

1 Cup Light Brown Sugar

1/16 Cup Coconut

1/2 Cup Nuts -- chopped

2 Tablespoons Flour

1/2 Teaspoon Baking Powder

1/4 Teaspoon Salt

1/2 Teaspoon Vanilla

1 Tablespoon Butter

1 Cup Powdered Sugar

2 Tablespoons Lemon Juice

Pastry: 1 1/2 cup of flour, 1/2 cup light brown sugar and one stick of oleo. Combine and pour into 9 by 13 inch pan. Bake 15 minutes in 350 degree oven. Filling: 2 well beaten eggs, one cup of light brown sugar, 1 1/4 cup of coconut, 1/2 cup of chopped nuts, 2 Tablespoons of flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of salt, and 1/2 teaspoon of vanilla. Pour over baked pastry and bake 20 minutes at 350 degrees.

Remove and glaze with 1 Tbsp. of butter, 1 cup of powdered sugar, and 2 tablespoons of lemon juice.Glaze while warm. Cut cookies into squares when cool. Yield: "72 "

Hummingbird Cake

Recipe By :Hilda Ramsey

3 cups plain flour

2 cups sugar

1 teaspoon salt

1 teaspoon soda

1 teaspoon cinnamon

3 eggs -- beaten

1 cup Wesson Oil

1 1/2 teaspoons vanilla

1 can pineapple -- undrained

2 cups bananas -- chopped

1 cup pecans -- chopped

Sift together dry ingredients including sugar.

Stir eggs and oil together. Add vanilla.

Add oil mixture to dry ingredients.

Stir in pineapple, nuts and bananas.

Bake in 3 well-greased and floured 9 inch cake pans. Bake at 350 degrees 25 to 30 minutes.

Cool 10 minutes. Remove from pan.

Source: "Marilyn Gibbons"


Key Lime Pie

Recipe By: Hilda Ramsey

1 Package lime Jell-O

1/4 Lemon juice

1 Cup boiling water

1/2 Cup sugar

1 Can pet evaporated milk

Cool Whip

Graham Cracker Crust Mix or 2 or 3 graham cracker crust pie shells

Semi sweet chocolate squares (optional)

Chill the pet milk in the freezer, but do not freeze. Pour boiling water over the Jell-O and mix well. Beat (with mixer) the pet milk (separately) until fluffy. Add the sugar as you beat the milk.

Add lemon juice to milk and sugar mixture. Beat (with mixer separately) the Jell-O until foamy. Add the milk mixture to the Jell-O mixture. Beat until well blended. (To make this mixture greener, add a drop or two of green coloring, if desired.) Pour into pan or pie crust shells. Chill. Just before serving, spread a layer (not too thick) of Cool Whip over the top of the mixture. Garnish with finely grated semi-sweet chocolate. (This is optional but looks nice.)

Lee Jewell's Lemon Cheese Cake

Recipe By :Lee Jewel McMullen

8 Egg Whites

3 1/2 Cups Flour

2 Cups Sugar

1 Cup Butter (2 Sticks)

1 Cup Milk

5 Teaspoons Baking Powder

1/4 Teaspoon Salt

1 Teaspoon Vanilla

Cream butter and sugar. Add dry ingredients alternately with milk. Add vanilla. Fold in beaten egg whites. Bake in 4 layers at 350 degrees.

Filling: 8 egg yolks +1 whole egg




rind and juice of 2 lemons

Melt butter in top of a double boiler. Add sugar then beaten eggs then lemon juice and rind. Cook until thick enough to spread. Ice with a 7 minute frosting.

Lemon Squares

Recipe By :Doris Johnston

2 1/2 Cups All Purpose Flour

1/2 Cups Powdered Sugar

1 Cup Butter -- melted

4 Eggs -- beaten

1/3 Cup Lemon Juice -- fresh or fresh frozen, but not from concentrate

2 Cups Sugar

1/4 Cup Flour

1/2 Teaspoon Baking Powder

Pour melted butter over the blended flour and sugar. Mix. Press into a 9 by 13 or 10 by 15 inch shallow pan. Bake at 350 degrees for 20 minutes until light brown. Filling: Combine eggs, sugar and lemon juice. Beat well. Stir flour and baking powder into egg mixture. Pour over baked crust and put back into 350 degree oven for 25 to 30 minutes. Cool and sprinkle with powdered sugar. Cut into squares.

Lillian Ann's Lemon Chess Bars

Recipe By :Sharman Ramsey

2 Cups flour -- .

1/2 Cup powdered sugar

4 Eggs

2 Cups sugar

1/2 Cup lemon juice

1/3 Cup flour

1/2 Teaspoon baking powder

Sift together 2 cups of flour and powdered sugar.

Mix with 1 cup of softened margarine. Mix the three ingredients well. Press into a 12 by 2 inch pan with edges high. Bake at 325 degrees for 20 to 25 minutes.

For the filling: Mix 4 eggs, 2 cups sugar, 1/2 cup of Lemon juice, 1/4 cup of flour, 1/2 teaspoon of baking powder.

Mix well. Pour into the hot pastry. Bake 20 to 25 minutes at 325 degrees. Source:

"Lillian Ann Robinson"

Meringue Filling

Recipe By :Charlie Capps

4 Egg Yolks

1/2 Cup Sugar

1 Tablespoon Grated Lemon Peel

3 Tablespoons Lemon Juice

1/8 Teaspoon Salt

1 Cup Whipping Cream

In a double boiler heat egg yolks slightly. Add sugar, salt, lemon juice and peel. Cook over boiling water stirring constantly 8-10 minutes until thickened. Cool. Whip 1 cup of cream. Fold into cooled mixture. Fill skills. Chill 12-24 hours. Top with more cream after you fill the meringue.

Meringue Shells

Recipe By :Charlie Capps

3 Egg Whites -- room temperature

1 Cup Sugar

Dash Salt

1/2 Teaspoon Vinegar

1/4 Teaspoon Vanilla

Add salt, vinegar, vanilla to egg whites. Beat well to form peaks. Add sugar gradually. Beat very stiff. Cover baking sheet with brown paper.

Spoon mixture on paper to make 8-11 meringues. Bake 45 minutes at 300 degree oven.

Remove immediately from paper. Store in pasteboard box.

Mile High Pie

Recipe By :Mary Alice Bishop

2 Whites

1 Cup Sugar

1 Tablespoon Lemon Juice

Pinch Salt

1 10 Oz Package Partially Thawed Strawberries

1 1/2 Cups Cool Whip

Put first 5 ingredients into a large mixing bowl. Mix on high for 15 minutes. Fold into this miture the Cool whip. Put mixture into GRAHAM CRACKER CRUSTS. Freeze.

Milky Way Cake

Recipe By :Lonelle Jackson

2 1/2 Cups Flour

4 3ggs

2 Sticks Butter

1 Teaspoon Soda

1 Teaspoon Vanilla

2 Cups Sugar

1/2 Teaspoon Salt

5 Milky Way Bars

1 Cup Buttermilk

1 Cup Pecans

In double boiler melt candy and 1 stick of oleo. Mix all other ingredients except nuts. Stir in the candy mixture and nuts. Pour into 3 8" pie pans and Bake at 350 degrees for 30 minutes.

Add Easy Icing



Mitford Orange Marmalade Cake

Recipe By :Betty Peters

2 18 1/4 Oz Boxes Yellow Cake Mix

6 Cup Water -- `

2/3 Cup Oil

Teaspoon Orange Zest

or 1/2 Tsp Orange Extract -- grated

Beat cake mix, eggs, oil, water and orange zest with electric mixer 2 minutes. Divide batter evenly among 3 greased and floured 9 inch round cake pans. Bake at 350 degrees until toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from pans and let cool completely on racks.

Mitford Orange Marmalade Cake Frosting

Recipe By :Betty Peters

1 Cup Butter -- softened

5 Cups Powdered Sugar

2 Teaspoons Orange Zest or Tsp Orange Extract

Beat cream cheese and butter with electric mixer until light and fluffy. Add powdered sugar a little at a time, beating constantly, until of spreadable consistency. Stir in orange zest. ASSEMBLY Place 1 cake layer on cake plate. Cut off raised part. Spread 1/2 cup marmalade on top of cake layer. Spread about 1/2 cup frosting over marmalade. Repeat with second layer. Top cake with third layer and evenly spread remaining frosting over top and sides. Swirl about 1/2 cup remaining marmalade on top for decoration. 

Source: "Gipsy Grubb"


Mixed Nut Turtles

Recipe By :Pat Branch

1 cup butter -- softened

1/2 cup sugar

1 egg yolk

1 teaspoon vanilla extract

1 1/2 cups all purpose flour

1 9.75 oz can mixed nuts (with almonds, macadamia nuts, and cashews)

1 1/2 cups semisweet chocolate morsels

2 teaspoons shortening

Beat butter at medium speed of an electric mixer until creamy. Gradually add sugar, beating well. Add egg yolk and vanilla, beating well. Add flour, beating just until blended. Drop dough by level Tablespoonfuls 2" apart onto ungreased cookie sheets. Flatten each ball of dough to a 2" circle, using fingers. Cut large macadamia nuts in half. Press nuts firmly into outside top edges of cookies. Bake at 350 degrees for 10 to 12 minutes or until edges of cookies are lightly browned. Cool on cookie sheets 1 minute. Carefully remove cookies to wire racks to cool completely. Place chocolate and shortening in top of a double boiler over hot water. Stir until melted. Spoon 1 heaping teaspoon melted chocolate onto center of each cookie. Spread and smooth chocolate between nuts. Let set until chocolate hardens.



My Friend's Yummy Cake

Recipe By :Phyllis Brackin

1 Box Lemon Supreme Cake -- baked according to directions

1 Large Container Cool Whip

1/2 Cup Lemon Juice

1 Can Eagle Brand Condensed Milk

Mix lemon juice, Eagle Brand milk. Split both layers of cake and spread lemon milk mixture between layers.

Frost with Cool Whip

My Friend's Yummy Cake

Recipe By :Doris Johnston

1/2 Cup Butter (do Not Substitute)

2 Tablespoons Sugar

1 Teaspoon Vanilla

1 Cup Pecans -- CHOPPED

1 Cup Sifted Cake Flour

Cream butter, sugar, and add vanilla, pecans, and flour. Refrigerate dough for about one hour. Make balls with teaspoon or small scoop. Place on ungreased cookie sheet and bake for 40 minutes in a 300 degree oven. When done lift gently and place in a container of sifted confectioners sugar. Gently roll the cookies until covered in sugar. I store these cookies in a container of the powdered sugar until used. Source:

"Judy Palmer"

"These have become a Christmas tradition and are now a "must" at our annual office party at our home. They are served with traditional "tassies". The pecans for my tassies, nut balls and Christmas baking have been furnished for years by our dear friend from Quincy Florida--Lorraine Davis."

Pat's Graham Squares

Recipe By :Pat Branch

1 Box Graham Cracker Squares

1 Cup Pecans

1/2 Cup Sugar

1 Stick Butter or Margarine

1/2 Cup Chocolate Chips

Peach Noodle Kugel

Recipe By :Barbara Blumenfeld

1 8 Ounce Package Medium Noodles

3 Tablespoons Butter or Margarine

3 Eggs

1/2 Cup Sugar

2 Cups Milk

1/2 Cup Dark Seedless Raisins

1 16 Oz. Can Sliced Cling Peaches

Streusel Topping

Preheat oven to 350 degrees. Prepare noodles as label directs. Drain. In large bowl toss hot, cooked noodles with butter or margarine in medium bowl. With wire whisk or fork, beat eggs, sugar until well mixed. Stir in milk and raisins.

Peanut Pie

Recipe By :Mary Alice Bishop

2 Graham Cracker Crusts

8 Ounces Cream Cheese -- SOFTENED

2/3 Cup Chunky Peanut Butter

2 Cups Powdered Sugar

1 Cup Milk

9 Ounces Carton Cool Whip

Cream the cream cheese and peanut butter. Add sugar and milk. Place mixture in Graham cracker crust. Freeze.

Pecan Pie with Chilled Vanilla Custard

By Pat Branch

1 (2 pound 4 ounce) package frozen Mrs. Smith’s Special Recipe Pecan Pie

1 cup of milk

½ cup whipping cream

1/3 cup sugar

2 teaspoons vanilla extract

4 egg yolks

1 Tablespoon butter or margarine

Thaw pie at room temperature for 2 hours. Whisk together milk and next ingredients in heavy saucepan; cook over low heat, and stir in vanilla and butter. Chill. Serve custard over pecan pie.

Pots de Creme

Recipe By :Hilda Ramsey

2 cups light cream

2 4 oz bars of sweet cooking chocolate -- grated

pinch salt

6 egg yolks

1 tablespoon Jamaican rum

Combine cream, chocolate and salt in saucepan. Place over low heat and cook stirring constantly and hard. Cool. Stir in rum. Pour into pots de creme or large bowl. Refrigerate til firm.

Note: Hilda Ramsey kept a box of tiny flower pots clean and waiting to be covered with crushed Oreos to give the earth appearance. She would then lay a gummy worm on top, or would stick a flower in it. This is a fun delicious recipe.


Sour Cream Coffee Cake

Recipe By :Sharman Ramsey

2 sticks butter

2 cups sugar

2 eggs

1 carton sour cream

1/2 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup pecans -- chopped

1/2 teaspoon sugar

1/2 teaspoon cinnamon

Cream butter and sugar. Beat in 2 eggs. Add sour cream and vanilla. Sift together flour, baking powder and salt. Top with pecans, cinnamon and sugar. Source:

"Pamela Thuss "

Sour Cream Pound Cake

Recipe By :Sharman Ramsey

2 sticks butter -- softened

3 cups sugar

6 eggs

3 cups flour

½ tsp Baking soda

½ tsp Salt

½ tsp vanilla

Cream butter and sugar. Add eggs one at a time and beat until mixed (about 1 minute). Add 1/3 cup of flour. Add 1/2 of sour cream. Mix well. Add 1/3 of sour cream. Mix well. Add last 1/3 of flour. Mix well. Bake in tube pan for two hours at 275 degrees. Source: "Ann Spann"

Strawberry Pie

Recipe By :Sharman Ramsey

1 pie crust

3 Tablespoons strawberry Jell-O

3 Tablespoons cornstarch

3/4 cup sugar

1 cup water

1 quart fresh strawberries

Cool Whip

Cook pie crust. Combine all ingredients except strawberries. Boil until clear. Cool. Pour berries into crust. Add Jell-O mixture. Refrigerate. Top with Cool whip before serving. Source: "Jan Jackson"

Sweet Potato Pecan Balls

Recipe By :Rosa Thomas

4 cups sweet potatoes -- mashed and peeled

1/2 cup butter -- melted

1/2 teaspoon salt

1/4 teaspoon pepper

cinnamon, optional

Marshmallows -- cut in half, or thirds

2 cups pecans -- chopped

Mix potatoes, butter, salt, pepper, and cinnamon.

Divide into 12 portions. Shape each portion around a Marshmallow. Roll balls in chopped pecans. Place 2 inches apart on greased baking sheet. Bake 350 degrees for 20 minutes.

Triple Decker Fudge

Recipe By :Charlie Capps

12 Ounces Chocolate Chips

12 Ounces Butterscotch Chips

18 Ounces Creamy Peanut Butter

12 Oz Jar Dry Roasted Peanuts

1 Cup Butter

1/2 Cup Regular Vanilla Pudding -- not instant

1/2 Cup Milk

2 Pounds Powdered Sugar

1 Teaspoon Vanilla Extract

Spread 1/2 of mixture over bottom of the pan. Add 12 oz jar of dry roasted peanuts to the other half. Set aside. This will be the top layer.

Combine butter, vanilla pudding milk. Boil together for 1 minute. Remove from heat. Add 2 pounds of powdered sugar a small amount at a time. Add vanilla extract. Spread on top of first layer. (Bottom layer may need to be cooled slightly.) Chill and cut in small pieces. Needs to be really cold to slice. Freezes well. Makes a big batch.


Vanilla Kiss Cookies

Recipe By :Barbara Blumenfeld

1 Cup Oleo or Butter

1/2 Cup Sugar

1 Teaspoon Vanilla

1 3/4 Cups Flour

1 Cup Nuts -- finely chopped

14 Oz Package Chocolate Kisses

Cream oleo in mixer; add sugar and vanilla. Gradually beat in flour and cocoa. Add nuts. Beat on low speed until well distributed. Chill. Meanwhile unwrap the kisses. Shape a scant tablespoon or less of dough around each kiss, covering it completely. (I found if you press the point into the dough and then cover the kiss, it is easier to shape). Roll each between your palms to form a ball. Place a few inches apart on Pam sprayed tinfoil lined cookie sheets. Bake at 375 degree oven for 10 to 12 minutes. Cool slightly. Remove with spatula to wire racks to cool completely. If desired just before serving dust with powdered sugar. (It’s not really necessary as cookies are sweet enough.).

Yield: "72 "

White Chocolate Cheesecake

Recipe By :Pat Branch

2 packages Philadelphia Cream Cheese -- softened

1/2 cup sugar

1/2 teaspoon vanilla

2 eggs

4 squares of Bakers Premium White Baking Chocolate -- chopped, divided


Mix cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs; mix until blended. Stir in 1/3 cup of the white chocolate. Pour into crust. Sprinkle with remaining white chocolate. Bake at 350 degrees for 35 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight

NEIMAN-MARCUS COOKIES (Recipe may be halved)
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp . baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)


Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.






Lunch Bunch Recipes

Icings, Frostings, Fillings and Glazes

Cecily 1st Birthday

7 Up Frosting

Recipe By :Sharman Ramsey

1/2 cup pecans -- chopped

1 small can pineapple -- crushed

1 small can coconut

2 eggs

1 stick Oleo or butter

1 3/4 cups sugar

Combine and cook slowly til thick enough to spread. Source: "Thelma Martin"

Apricot Jello Topping

Recipe By :Sharman Ramsey

1/2 cup sugar

3 Tablespoons flour -- Blend w/sugar

1 egg -- well beaten

1 cup apricot juice (mix 2 small cans for enough juice) Cook until thickened. Cool.

Carrot Cake Frosting

1 pound confectioner's sugar

1/2 Tablespoon butter

1 Large package of cream cheese

2 teaspoons vanilla extract

1 cup pecans – chopped

Mix all ingredients together except for nuts.

Add nuts and mix by hand. Then spread on cooled cake.

Chocolate Syrup

Recipe By :Charlie Capps

1 Cup Sugar

2 Tablespoons Cocoa

1/2 Stick Butter

1 Cup Pet Milk

1 Teaspoon Vanilla

Debbie and Charles Tucker, Joy and Andrea Stinson, Ann and Amy Ellis, and Cecily Ramsey

Mix and melt sugar, cocoa and butter. Add milk, stirring constantly until it comes to a rolling boil.

Cook 1 minute. Add vanilla.

Easy Icing

Recipe By :Lonelle Jackson

1 Box Powdered Sugar

1 Stick Butter

3 Tablespoons Milk

1 Teaspoon Vanilla

Mix and spread on cake.

Hummingbird Cake Icing

Recipe By :Hilda Ramsey

1 8 oz cream cheese -- softened

1/2 box powdered sugar

1 teaspoon vanilla

1 cup nuts -- chopped and toasted

Cream together cream cheese and butter. Add sugar and stir till creamy. Stir in vanilla and toasted nuts.


"Marilyn Gibbons"


Lunch Bunch Recipes

Meat, Poultry and Seafood

Ann’s Favorite Chicken Divine

Recipe By: Sharman Ramsey

Cooked broccoli—enough to layer the bottom of the baking dish.

Cooked chopped chicken—next layer on broccoli.

Combine and layer over chicken:

1 can cheddar cheese soup (undiluted)

½ cup mayonnaise

½ tablespoon lemon juice

¼ teaspoon curry (optional)

Spread final layer of:

1 cup breadcrumbs, sautéed in butter

¼ cup grated cheese (optional)

Bake at 350 degrees for 30 minutes or until the top layer is brown and bubbly.

Source: Kelley Noble

Brisket Beef

Recipe By: Barbara Blumenfeld

4 1/2 Pounds Brisket With Good Size Layer of Fat on Top

2 Onions -- sliced

1 1/2 Cans Consommé or Bouillon

1 Package Dry Onion Soup

3 1/2 Tablespoons Worcestershire Sauce

1 Cup Dry White Lima Beans -- parboiled 1 hour

Brown onions in a little oil. Season brisket with salt, pepper, garlic or onion salt. Brown brisket on both sides in roaster. Add the liquid ingredients, the par-boiled lima beans next. Sprinkle onion soup liberally over everything. You may substitute sliced potatoes for the lima beans. Cover roaster tightly and cook slowly in 300 degree oven for 2 to 2 and one half hours. Check for doneness with a serving fork. If the roast is tender, remove from oven.

Cheezy Chicken Roll Ups

Recipe By: Mary Alice Bishop

1 Tablespoon Minced Onion

1 Teaspoon Green Pepper

1 Tablespoon Butter

1 5 Oz Can Chicken

1 1/2 Cups Cheddar Cheese -- Grated

1/2 Cup Sour Cream

1 Teaspoon Hot Sauce

1/4 Teaspoon Pepper

1/4 Teaspoon Salt

1 Can Buttermilk Biscuits (10)

1 Can Cream of Chicken Soup

1 Can Milk

Sauté onion, pepper in butter. Drain. Cut chicken into small pieces. Add 1 cup of cheese, sour cream, hot sauce, onion, green pepper, salt and pepper. Mix well. Roll biscuits thin. Spread mixture on each one. Roll. Place on cookie sheet. Bake using temperature on biscuit directions.

Chicken a la King

Recipe By: Hilda Ramsey

1/2 stick butter

3 Tablespoons flour

salt and pepper

1 cup chicken -- cooked and chopped

1 cup chicken broth

1 cup cream (or milk)

Melt butter. Add flour, salt and pepper. Remove from heat. Add chicken broth a little at the time.

Stir in milk.

Return to heat and bring to a boil, stirring constantly (so that milk, etc. will thicken)

Reduce heat and add chicken.

Heat thoroughly and serve.

Chicken and Rice Casserole

Recipe By :Merle Bottoms

1 cup Uncle Ben's Rice

1 envelope onion soup mix

1 can cream of mushroom soup

1 3/4 cups boiling water

2 tablespoons pimento

6 chicken breast -- salted



Combine first 6 ingredients in casserole.

Place chicken on top of this mixture.

Dot with butter and sprinkle with paprika.

Cover with foil.

Bake 375 degrees for 1 hour, 15 minutes.

Chicken Casserole

Recipe By :Mavis Gwaltney

1 cup chicken breasts -- cooked and diced

1/2 cup mayonnaise

1 can cream of chicken soup

2 eggs -- boiled and diced

1 cup celery -- finely diced

1/2 cup almonds -- slivered

1 tablespoon onion -- minced

2 teaspoons Worcestershire sauce

1 cup potato chips -- crushed

1/2 cup cracker crumbs (12)

Combine all ingredients, except potato chips.

Top with chips.

Bake 350 degrees for 30 minutes.

Chuck Wagon Steak

Recipe By :Mavis Gwaltney

1 teaspoon sugar

1/4 cup flour

2 pounds lean been

2 tablespoons shortening

2 teaspoons salt

1/4 teaspoon pepper

1 teaspoon chili powder

1 bay leaf

2 tomatoes

1 can beef broth

6 small potatoes

6 small carrots

6 small onions

4 stalks celery

1 can peas

Combine sugar and flour and coat meat with mixture; brown in shortening.

Add seasonings, tomatoes and broth.

Cover and simmer 1-1/2 to 2 hours.

Stir in vegetables, except peas. Cook 30 minutes.

Add peas, cook 15 minutes; serve.

Creamed Ham and Mushrooms

Recipe By :Rosa Thomas

1/4 cup onion, finely chopped

3 tablespoons butter, or margarine, melted

½ pound fresh mushooms, sliced

1 1/2 teaspoons lemon juice

1/4 cup all-purpose flour

2 cups milk

1 1/2 tablespoons dry sherry

1/2 teaspoon salt

1/4 teaspoon dry mustard

white pepper

4 cups ham, cooked and diced

Sauté onions in butter until transparent; add mushrooms and lemon juice and sauté until mushrooms are tender. Blend in flour; cook over low heat, stirring constantly, until bubbly.

Gradually stir in milk and sherry; add salt, mustard and pepper. Cook until thickened, stirring constantly. Stir ham into sauce; bring to a boil and cook 1 minute. Serve in patty shells.

Mrs. S. D. Thomas, Dothan, Alabama

Egg Cheese Grits

Recipe By :Sharman Ramsey

1 stick butter

1/2 pound Velveeta

6 eggs

1 cup grits

Go ahead and make grits and then add ingredients. Cook at 325 degrees for 1 hr and 30 minutes. Source:

"Linda Bevis"

Elizabeth's Chicken Casserole

Recipe By :Elizabeth Allen

6 to 8 Chicken Breasts -- cooked and cut up

1 Box Escort Crackers

1 Small Sour Cream

1 Can Cream of Chicken Soup

1 Can Cream of Mushroom Soup

2 Sticks Butter -- melted

1 Can Water Chestnuts

Line 2 quart casserole with 1/2 of the crackers. Pour over this 1/2 of the melted butter. Layer chicken on crackers. Mix soups and sour cream.

Pour over chicken. Put layers of water chestnuts and other half of crackers on top. Pour other butter on this. Bake at 350 degrees until bubbly.

Guerry’s Shrimp Casserole

Recipe by: Jean McDaniel

2 cans mushroom soup

1 large diced green pepper

1 large diced onion

2 teaspoons lemon juice

4 Tablespoons melted butter

2 boxes Uncle Ben’s Minute Long grain rice

3 pounds cooked shrimp

1 teaspoon Worcestershire

1 teaspoon dry mustard

½ teaspoon pepper

1 cup or 8 oz. Cubed cheddar cheese

Prepare rice according to box directions without adding seasonings in rice package. Mix all ingredients in big bowl. Cook uncovered in greased 131/2 by 83/4 glass casserole for 40 minutes at 375 degrees.

Hot Crabmeat Sandwiches

Recipe By :Sharman Ramsey

1 can crabmeat

1 cup grated sharp cheese

1 cup mayonnaise

dash worcestershire sauce

dash red pepper

1 teaspoon grated onion

1/4 cup bell pepper -- chopped

Spread on slightly toasted bread or Holland rusk.

Heat on BROIL.

Indonesian Pork Roast

Recipe By: Sharman Ramsey

1 fresh pork shoulder butt (5 to 6 pounds)

1 clove garlic, minced

1 chicken bouillon cube

¼ cup sugar

1 cup water

½ cup soy sauce

Brown pork in its own fat in large, heavy kettle or Dutch oven. Combine remaining ingredients in a 2-cup measure; pour over meat’ cover. Simmer, turning meat 2 or 3 times, 2 to 2 1/2 hours or until very tender. Remove meat to heated platter; slice and serve with plain or curried rice and applesauce or bottled chutney.

Source: Kelley Noble as prepared by her mother Mrs. Jack Noble

Lokshen Kugel (noodle)

Recipe By :Barbara Blumenfeld

8 Ounces Bag Broad Egg Noodles -- boiled and drained

3 Eggs

1/2 Stick Butter -- melted

2 Cups Pineapple With Juice

2 Cups Cottage Cheese

3/4 Cup Commercial Sour Cream

1 Teaspoon Salt

1/4 Cup Sugar

1 Teaspoon Vanilla

1/2 Cup Milk

Combine all ingredients and place in 2 quart shallow baking dish which has been greased.

Sprinkle top with cinnamon sugar. Bake at 350 degrees for 1 hour.

Erma's Lo Cal Cowboy Stew

Recipe By :Erma Youngblood

1 Pound Ground Round or Ground Chuck

1 Can Cream Style Corn

1 Can Vegall Mixed Vegetables

1 Can Stewed Tomatoes

1 Can Tomato Sauce

1 Can Spanish Rice

Brown meat, wash in colander. Add to other ingredients. Add corn and Spanish rice last.

Pizza Casserole

1 (5 to 8 oz) package egg noodles

½ cup chopped onions

1 (12 to 16 oz) can of pizza sauce

1 (3.5 oz) pkg. Sliced pepperoni

1 ½ pounds ground beef

½ cup chopped bell pepper

1 can Cheddar cheese soup

1 (8 oz. Package Mozzarella cheese, grated or sliced.

Cook noodles according to package directions; drain and place 9 by 13" baking dish.

In a skillet, combine ground beef, onion, bell pepper, cook until beef is browned and vegetables are tender. Drain well. Stir in pizza sauce and soup. Pour meat mixture evenly over noodles. Top with Mozzarella. Arrange pepperoni slices over casserole.

Bake uncovered at 350 degrees for 30 to 40 minutes.

Makes 8 servings.

Source: Kelley Noble

Pork and Rice Casserole

Recipe By :Lee Jewel McMullen

Pork Chops

1 Cup Uncooked Rice

1 Pint Tomatoes

1 Onion -- chopped

Celery -- chopped

1 Cup Water

Brown pork chops in fat. Add 1 cup uncooked rice, 1 pint of tomatoes, 1 chopped onion and chopped celery. Add 1 cup of water. Cover. Cook over low heat until tender.

Pressed Chicken

Recipe By :Nettie Jean McDaniels

1 5 pound hen

3/4 cup celery -- finely cut

1 small jar pimientos

1/8 pound almonds -- chopped

2 eggs -- boiled and chopped

1 pint chicken stock

2 tablespoons gelatin

1 1/2 teaspoons pepper

juice of 1 lemon

salt, pepper, cayenne pepper, to taste

1 small onion

Boil hen in water with several pieces of celery and onion. Soak gelatin in 3/4 cup of cold water.

Add to the pint of hot stock. Stir and add lemon juice. Coarsely cut up chicken meat, removing skin and bone. Mix all and chill in a mold.

Slice and serve on lettuce with mayonnaise.

Salmon Croquettes

Recipe By :Sharman Ramsey

1 teaspoon baking powder

1/2 cup flour

1 egg

1 can salmon

Drain Salmon reserving liquid. Add egg to salmon. When gummy add 1/2 cup of flour.

Add baking powder to liquid. When foamy mix with salmon. Fry in hot oil. Source:

"Jean Burson"

Sweet and Sour Curried Chicken or Turkey

Recipe By :Lonelle Jackson

3 Scallions (up to 3" of Top)

1 Garlic Clove (or Juice)

1/2 Chicken or Turkey Stock

1 Can Cream of Chicken Soup

1 Can Cream of Mushroom Soup

1 Tablespoon Curry Powder

1/8 Teaspoon Accent® Seasoning Mix

2 Cups Chicken or Turkey -- chopped

1/4 Cup Slivered Almonds

1 Small Can of Button Mushrooms -- chopped

1 Cup Pineapple Chunks. -- diced and drained

Saute garlic and scallions in chicken stock for 5 minutes. Combine soups, curry powder, Accent and blend. Add remaining ingredients. Cook for 20 minutes. Serve over chow mein noodles.

Lunch Bunch Recipes:



Apricot Salad

Recipe By :Mavis Gwaltney

1 large orange, or apricot Jell-O

2/3 cup water -- hot

1 15 ounce can pineapple -- crushed

1 8 ounce cream cheese -- 1/2" cubes

1 8 ounce Cool Whip®

2 7 ounce jars apricot baby food

1 8 ounce cream cheese

Dissolve Jell-O in hot water. Cool and add other ingredients. Chill in a mold, or pan.

Baked Shrimp Salad

Recipe By :Michele Buck

2 Cups Shrimp

1 Cup Mayonnaise

1 Cup Celery

1 Large Pepper

1 Small Onion

Teaspoon Salt

1 Teaspoon Worcestershire Sauce

Bake 45 minutes at 350 degrees.

Black-eyed Pea Salad

Recipe By :Phyllis Brackin

2 Cups Black-eyed Peas -- drained

2 Celery Ribs -- diced

1 Cup Tomatoes -- diced

1 Red Onion -- chopped

1 Bell Pepper -- chopped

1/3 Cup Parsley -- fresh, chopped

1/4 To 1/2 Cup Red Wine Vinegar (to Taste)

Salt and Pepper

Combine all ingredients and toss mixture. Chill before serving.

Blueberry Congealed Salad

Recipe By :Sharman Ramsey

2 3 oz packages blackberry flavored gelatin

2 cups boiling water

1 can blueberries -- drained, save juice

1 18 oz. can pineapple -- crushed, drained (save juice)

1 8 oz can cream cheese

1/2 cup sugar

1/2 teaspoon vanilla

1/2 cup nuts -- chopped

Dissolve gelatin in boiling water. Drain pineapple and blueberries and measure liquid, adding water if necessary to make 1 cup. (I usually have over a cup of the juice from the blueberries and pineapple without using water, but only use 1 cup.) Add gelatin mixture and stir in fruit. Pour into 2 quart dish. Cover and refrigerate until firm. Combine topping ingredients and spread over salad. Sprinkle nuts on top and serve. Source: "Frances Cannon (Mrs. Pugh Cannon)"

Buttermilk Salad

Recipe By :Lee Jewel McMullen

1 Large Can Pineapple -- crushed

1 Large Package Raspberry Jell-O

2 Cups Buttermilk

8 Ounces Cool Whip

Mayonnaise and Sour Cream for Topping

Heat pineapple juice. Dissolve Jell-O in fruit juice. Cool. Add other ingredients. Chill in molds or a fluted pan. Top with mixture of mayonnaise and sour cream

Chicken Salad

Recipe By :Sharman Ramsey

4 cups cubed chicken

1 cup celery

1 cup halved seedless grapes

1 package slivered almonds -- toasted

1 teaspoon salt

1/4 teaspoon pepper

3/4 cup mayonnaise

1/4 cup sour cream

Mix well. Source: "Donna Hilson"


Recipe By :Hilda Ramsey

1 head white cabbage

1 stalk celery

2 green peppers

2 sweet red peppers

1 onion

2 tablespoons prepared yellow mustard

1 cup mayonnaise

1/4 cup vinegar

salt and pepper to taste

Shred cabbage and finely chop other vegetables.

Combine in a large bowl and add other. ingredients. Let stand for one hour. Stir well.

Curried Chicken Salad

Recipe By :Merle Bottoms

2 quarts chicken -- cooked and cubed

1 can waterchestnuts -- drained and sliced

2 pounds seedless grapes -- cut in half

2 1/2 cups celery -- chopped

2 1/2 cups almonds -- chopped

3 cups mayonnaise

2 tablespoons curry powder

1 tablespoon soy sauce

2 tablespoons lime juice

Mix together well and chill. This may be halved to serve 10.

Erma's Low Cal E-z Strawberry Salad

Recipe By :Erma Youngblood

1 Large Can Pineapple in Its Own Juice -- crushed

1 Big Sugar-free Jell-O

1 Container Low Fat Cool Whip

2 Cups Fat Free Buttermilk

3/4 Cup Pecans -- chopped

Drain pineapple, boil juice and dissolve Jell-O. Remove from burner; stir in pineapple and cool. Stir in cool Whip, buttermilk and pecans. Chill and serve.

Frozen Cranberry Salad

Recipe By :Rosa Thomas

2 3 ounce packages cream cheese

2 tablespoons sugar

2 tablespoons mayonnaise

1 16 ounce can whole berry cranberry sauce

1 cup crushed pineapple -- drained

1/2 cup nuts -- toasted and chopped

1/2 cup whipped cream topping

Cream together the sugar and cream cheese, stir in the mayonnaise.

Fold in the cranberry sauce, pineapple, nuts, whipped cream. Pour into a greased mold, muffin tins, or baking cups. Freeze and invert on lettuce leaves, with topping.

Frozen Strawberry Salad 2

Recipe By :Rosa Thomas

1 8 ounce package cream cheese -- softened

2/3 cup sugar

1 20 ounce can crushed pineapple

2 bananas -- diced

1 medium Cool Whip®

3 10 ounce packages frozen strawberries -- thawed

Cream the sugar and cream cheese, well.

In another bowl, mix strawberries, juices, pineapple and bananas. Combine both mixtures and fold in Cool Whip. Pour into molds, or a greased pan. Freeze at least overnight.

Hot Chicken Salad Pie

Recipe By :Elizabeth Allen

3 Cups Chicken -- diced

2 Cups Cooked Rice

1 Medium Onion -- chopped

1/2 Cup Celery -- chopped

1 Can Cream of Mushroom Soup

4 Teaspoons Lemon Juice

2 Teaspoons Salt

4 Eggs -- hard cooked, grated

2 9" Deep Dish Pillsbury Pie Crusts

4 Tablespoons Butter

2 Cups Crushed Corn Flakes

Mix all except pastry, flakes and butter. Pre cook pie shells for 10 minutes at 350 degrees. Add filling. Melt butter and sauté cornflakes. Sprinkle over pies. Bake 5 minutes more.


Luncheon Salad

Recipe By :Rosa Thomas

2 tablespoons gelatin

1/2 cup cold water

1 can tomato soup

1 cup celery -- chopped

1/2 onion -- grated

1/4 cup green pepper -- chopped

1 cup mayonnaise

1/2 cup stuffed olives -- chopped

1 cup crab, shrimp, or tuna

1 6 ounce package cream cheese -- softened

Dissolve gelatin with cold water. Heat tomato soup, add softened gelatin to hot soup to dissolve. Add other ingredients and shrimp, crab, or tuna last. Mix well, place into greased molds and chill.

West Indies Salad

Recipe By :Sharman Ramsey

1 Pound White Crab Meat -- flaked (fresh)

1/2 Onion -- finely chopped

4 Ounces Salad Oil (Wesson)

3 Ounces Cider Vinegar

2 Ounces White Wine

4 Ounces Ice Water

In a bowl or 1 qt or larger jar with white lid put 2 inches of back fin large white crab meat. Sprinkle with layer of chopped onions. Sprinkle with layer of chopped onions. Sprinkle with salt and pepper. Repeat first three measures using all crab and onions. Pour over all, in the order listed, the oil, cider vinegar, white wine and ice water. Shake and refrigerate for 12 hours. Continue to shake and turn.

Lunch Bunch Recipes Sauces, Gravies, Dressings


Red Cocktail Sauce

Recipe By :Hilda Ramsey

1 ½ Cups Tomato Catsup

1/2 Cup Chili Sauce

1/2 Cup Lemon Juice

1/4 Cup Horseradish

1 Teaspoon Onion -- grated

1 Teaspoon Salt


Roquefort Dressing Savannah

Recipe By :Sharman Ramsey

1/2 cup Buttermilk

1 pint mayonnaise

2 wedges rose-apples

1/4 teaspoon garlic

1/4 teaspoon celery salt

1/4 teaspoon onion salt

Room temperature. Blend buttermilk and mayonnaise in bowl. Whip all. Crumble garlic up. Refrigerate overnight. Source: "Ann Spann"

Apple Sauce

Pare and slice some tart apples; stew until tender in a very little water, then reduce to a smooth pulp. Stir in sugar and butter to the taste, a squeeze of lemon juice and a little nutmeg.

Mint Sauce

3 tablespoonfuls vinegar

2 tablespoonfuls mint

1 tablespoonful powdered sugar

1 saltspoonful salt.

Mix ten minutes before using.

Sauce for Boiled Poultry

One stick of white, blanched celery, chopped very small; put it in a saucepan with one quart milk and a few black peppercorns; let it boil gently, till reduced to one pint. Keep stirring the celery up with the milk until it is in a pulp. Thicken the whole with the yolk of one fresh egg well beaten, and half a teacup of fresh cream.

Celery Sauce

Chop celery into pieces half an inch long, enough to fill one pint measure, and stew in a small quantity of water till tender. Add one tablespoonful pepper vinegar, a little salt and pepper; pour in one teacup cream or milk, then add a sufficient quantity of drawn butter.

Onion Sauce

Boil four or five large white onions in salt and water; change the water, then drain them. Chop fine and boil with one teaspoon cup new milk, salt, pepper and one tablespoonful pepper sauce. Add drawn butter and serve.

Egg Sauce

Cut up six hard-boiled eggs, with salt and pepper to taste. Stir in a sufficient quantity of drawn butter; adding, just as you serve, minced onion, parsley and thyme.

Asparagus Sauce

Parboil one bunch of asparagus, first scraping. When nearly done, drain and cut in small pieces. Stew in a teacup of milk, with pepper and salt. When done pour into drawn butter, and serve.

Oyster Sauce

Scald one pint of large fresh oysters, just enough to plump them; adding one tablespoonful pepper vinegar, a little black pepper and salt. Pour into a sufficient quantity of drawn butter and serve.

Drawn Butter

Take one quarter pound of beat fresh butter, cut it up and mix with it two teaspoonfuls flour; when thoroughly mixed, put it into a saucepan and add to it four tablespoonfuls cold water.


Lunch Bunch Recipes :


Cold Squash Soup

Recipe By: Rosa Thomas

1 pound yellow squash -- chopped

1 medium onion -- chopped

1 can chicken broth

1 tablespoon butter

1 cup boiling water

2 chicken bouillon cubes

salt and pepper

1 tablespoon worcestershire sauce

1 cup sour cream

dill weed

Cook squash, onion, broth and butter until squash is soft.

Dissolve bouillon in water and add sour cream and seasonings; blend well. Serve cold garnished with dill on top.

Delicious Beef Soup

Recipe By:Charlie Capps

2 Pounds Ground Chuck Steak

1 Large Onion

Salt and Pepper

2 Tablespoons Worchestershire Sauce

Dash Tobasco Sauce

3 Cans Hunts Herb Sauce

2 Cans Water

1 Can Frozen Mckenzie's Gumbo Vegetables

1 Large Can V-8® Vegetable Juice

Lunch Bunch Recipes Vegetables

Baked Beans

Recipe By:Hilda Ramsey

3 Slices Fried Bacon -- CRISP

1 Onion -- sauteed

1/2 Cup Cane Syrup

1 Green Pepper -- .

1 Tablespoon Prepared Mustard

2 No.2 Cans Pork and Beans

Sautee one onion and one green pepper in hot bacon grease.

Mix in 1/2 cup cane syrup or molasses with one tablespoon of prepared mustard and two number two cans of pork and beans. Add a little water. Bake for one hour at 350 degrees.


"Dorothy Stewart"

Baked Rice

Recipe By :Hilda Ramsey

1 1/4 Cups White Rice

1/4 Teaspoon Salt

3 3/4 Cups Boiling Water

1 Beef Boullion Cube

1/2 Package Lipton Onion Soup Mix

1/3 Stick Butter

Place rice in casserole dish.

Mix all other ingredients and pour over rice. Bake covered at 325 degrees for 1 hr.


Recipe By :Lee Jewel McMullen

2 Packages Frozen Broccoli

2/3 Cup Mayonnaise

1 Teaspoon Melted Butter

1 Tablespoon Flour

1/2Cup Whipping Cream -- whipped

3 Eggs -- lightly beaten

1 Teaspoon Salt

Cook broccoli till tender and then drain. (Not too dry)Mash with a fork. Add other ingredients.

Bake in a buttered casserole for 40 minutes at 350 degrees. Top with crushed potato chips or cheddar cheese.

Broccoli Casserole

Recipe By :Hilda Ramsey

1 package broccoli -- chopped and cooked

4 ounces cream cheese

1/2 stick butter

1/2 cup Pepperidge Farm stuffing

Soften cheese and butter separately. Mix cheese and half of the butter with broccoli. Put in casserole. Top with stuffing and other half of the butter Bake 30 minutes at 350 degrees.

Carrots With Orange Sauce

Recipe By :Rosa Thomas


salted water

3 tablespoons butter

1/4 cup sugar

2 tablespoons flour

1 tablespoon orange rind -- grated

1/2 cup orange juice


Cook carrots in salted water, not too done. Drain. Add butter. In sauce pan, combine sugar, flour, orange rind, orange juice and salt.


Recipe By :Hilda Ramsey

1 head white cabbage

1 stalk celery

2 green peppers

2 sweet red peppers

1 onion

2 tablespoons prepared yellow mustard

1 cup mayonnaise

1/4cup vinegar

salt and pepper to taste

Shred cabbage and finely chop other vegetables. Combine in a large bowl and add other ingredients. Let stand for one hour. Stir well.

Corn Casserole

Recipe By :Elizabeth Allen

1 Can Green Giant Yellow Corn

2 Eggs

1/2 Cup Milk

1/3 Cup Jiffy Corn Muffin Mix

2 Tablespoons Butter

Beat eggs. Combine ingredients. Pam a casserole dish. Add milk to bowl. Bake at 350 degrees about 45 minutes until brown.

Corn Pudding

Recipe By :Michele Buck

2 Cups Corn -- grated or creamed

3 Eggs -- beaten first

2 Cups Milk

1 Heaping Teaspoon Sugar

1/2 Teaspoon Salt

2 Tablespoons Butter

Mix and bake 35 to 45 minutes in 350 degree oven.

Dill Bean Casserole

Recipe By :Lee Jewel McMullen

2 Cans Beans

1 1/4 Teaspoons Dill Seed

6 Tablespoons Flour

6 Tablespoons Butter

1 Cup Juice From Beans

1 1/2 Cups Milk

1 Small Can Onions

1 Teaspoon Black Pepper

1 Dash Tobasco

2 1/2 Teaspoons Accent® Seasoning Mix

Cook beans with dill seed for ten minutes. Make sauce. Add other ingredients. Put into a greased dish. Top with bread crumbs or grated cheese. Bake until cheese melts.

English Pea Casserole

Recipe By:Lee Jewel McMullen

1 Can English Peas

1 Can Mushroom Soup

1 Cup Sharp Cheddar Cheese -- grated

2 Cans French Fried Onions

Layer first three. Put onions on top. You can make this using French style beans as well.

French Peas

Recipe By:Rosa Thomas

3 Tablespoons butter

1/4 cup iceberg lettuce -- finely shredded

1 package frozen English peas

1/4 cup green onions -- minced

parsley sprig

1 teaspoon sugar

1/2 teaspoon salt

dash white pepper

Melt butter in pan; add lettuce to wilt along with other ingredients.

Bring to a boil, turn down immediately. Simmer 4 or 5 minutes,

stirring occasionally. Remove parsley and serve hot.

Lima Bean Casserole

Recipe By :Barbara Blumenfeld

1 Medium Onion -- finely chopped

1 Pound Dried Lima Beans

1/2 Pound Ground Beef

2 Cans Tomato Sauce


1 Tablespoon Brown Sugar

Dash Poultry Seasoning

Soak 1 pound of dried lima beans overnight, drain.

Cover with boiling salted water and boil slowly 2 to 3 hours until tender.

Drain, reserving some of the bean water.

In a frying pan cook: onion finely chopped and one half pound ground beef.

Cook until lightly browned, stirring to break into bits. Drain off all but 3 Tbsp of fat.

Then add: two cans of Tomato Sauce, 1/2 can lima bean water, 1 teaspoon of salt, 1 Tablespoon of brown sugar and a dash of poultry seasoning.

Place limas in casserole. Cover with the sauce mixture. Bake at 350 degrees for 30 minutes. Makes four servings.

Marinated Bean Salad

Recipe By :Hilda Ramsey

1 can string beans -- cut 1" thick

1 can Fordhook lima beans

1 can English peas

1 small jar pimento

1 green pepper

2 onions

3/4 cup Wesson Oil

1 cup white sugar

1 cup white vinegar

Cut pimento, pepper and onions into small pieces. Drain peas, beans, etc. all liquid away.In a small pot, put sugar, oil, vinegar. Heat a minute or two until sugar is melted. Cool. Mix everything together and put in the refrigerator for one day. Serve.

Marinated Vegetables

Recipe By :Gerry Chancey

2 Cans Vegall

1 Can English Peas

1 Can Waxed Beans

1 Cup Celery

1 Medium Onion

1 Bell Pepper

1 Cup Sugar

1 Cup Vinegar

1/2 Cup Oil

Mix Veg All, English peas, waxed beans, celery, onion, and bell pepper. Heat sugar, vinegar and oil. Pour over Vegetables.

Mashed Potato Casserole

Recipe By :Barbara Blumenfeld



6 Medium Potatoes -- PEELED

1/2 Cup Vegetable Oil

1 Onion -- chopped

1/4 Cup Parsley


2 Eggs

4 Slices Cheese

Boil potatoes until fork tender. Drain. Mash potatoes or put in a bowl and mix at medium speed with mixer. Cook onion, chopped in oil (while potatoes are cooking) until light brown. Add oil and onions to mashed potatoes. Beat the 2 eggs with fork, then add to potatoes. Season with salt, pepper and parsley to your own taste. Cube cheese slices and mix into potatoes. Grease casserole dish; put potatoes in. Bake in moderate oven (300-325 degrees) for 30 minutes.

Party Green Beans

Recipe By :Pauline Parkman

Serving Size : 12

1 3 ounce package French style green beans

2 8 ounce cans water chestnuts -- drained and sliced

1/2 cup Parmesan and Swiss cheese, mixed

1/4 cup butter

1/4 teaspoon salt

1 dash red pepper

1/4 teaspoon pepper

1/2 tablespoon

Worcestershire sauce

2 cups light cream

1 cup almonds -- chopped

2 tablespoons flour

Cook beans in salted water for 5 minutes, drain.

Turn into a buttered, 2 quart casserole, alternately with

water chestnuts and cheeses. Make cream sauce, adding peppers and Worcestershire sauce;

cook until thickened. Pour over vegetables, sprinkle almonds over casserole.Bake 375 degrees, 30 minutes, or until bubbly.

Potato Mounds

Recipe By: Rosa Thomas

3 pounds baking potatoes

1 8 ounce cream cheese, if needed potato flakes to stiffen

salt and pepper

Cook potatoes; peel and mash, add other ingredients. With ice cream scoop, mound mixture into 1/2 inch balls. Place on greased cookie sheet and sprinkle with paprika and maybe a dot of butter. Bake slightly. Serve hot.


Tomato Aspic

Recipe By :Hilda Ramsey

1 large package Lemon Jell-O

3 3/4cups V-8® vegetable juice

8 tablespoons sugar

1 can Veg-All -- drained

salt and pepper

celery, olives, onion, -- chopped

Dissolve Jell-O in heated V-8 juice; cool. Mix all other ingredients with above.


Tomato Casserole

Recipe By :Phyllis Brackin

1 Large Can (1 Pound) Tomatoes

1/2 Cup Herb Bread Stuffing

1/2 Teaspoon Oregano (opt)

2 Teaspoons Sugar (opt.)

1 Cup Cheese -- grated

1 Large Vidalia Onion -- sliced

Preheat oven to 350 degrees and grease the baking pan. In mixing bowl combine stuffing, garlic salt, oregano and sugar. Mix well. Arrange half of the tomatoes and juice in pan.

Top with layer of stuffing. Sprinkle with half the grated cheese. next, add a layer of sliced onions. Repeat layers ending with cheese. Bake 30 minutes.

Brown chuck steak in butter. Add the rest of the ingredients.



Recipe By:Charlie Capps

1 Can (10 3/4 Oz) Cream of Potato Soup

1 Can (14 1/2 Oz) Chicken Broth

8 or 9 Ozs Sour Cream

Mix above together. Blend in blender if you don't want little hunks of potato. Garnish with chopped chives.

Phyllis Brackin, Jean McDaniel, Sharman Ramsey, Michele Buck, Barbara Blumenfeld, Erma Youngblood, Pat Branch, Pat Renfro and Kitsy Burns