A Cooking Legacy

Judy's Black Bean Lasagna

2009-11-08T06:02:00.001-06:00

Here is another fun bean recipe from my mother, Judy South...and another bean joke :).

Humor that may be hard to "stomach"

Question: What did the bean say when he hurt his girlfriend's feelings?
Answer: "I'm so soy."

Black Bean Lasagna
(Judy South)

2 cups spaghetti sauce
1 1/2 cup cooked black turtle beans
4 whole grain lasagna noodles, cooked
2 cups ricotta or low fat cottage cheese
3/4 pound mozzarella cheese, grated
1/2 cup grated Parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning

Preheat oven to 350 degrees. Mix seasonings with spaghetti sauce, and spoon a small amount of the sauce into the bottom of a baking dish. Combine the rest of the sauce with the cooked beans. Assemble the lasagna in a 7 1/2" x 12" baking dish. Lay down 2 noodles, then follow with the beans and sauce, then add ricotta or cottage cheese, mozzarella, and the Parmesan cheese.

Repeat, using the remaining noodles, end with the Parmesan cheese. Bake for 29 minutes.

(Photo: My grandfather, Norman Bates.)

Dorthea's Pinto Pizza

2009-11-08T06:01:00.001-06:00

Here is another unique bean recipe from my mother, Judy South's, bean recipe collection.

Pinto Pizza
(Dorthea Smith)

PIZZA DOUGH: Place 3/4 cup warm water into a bowl. Add 1 package yeast, 2 teaspoons sugar and stir until dissolved. Add 2 1/2 cups biscuit mix. Knead 20 times. Roll into circles 1/4" thick. This amount makes 8-4" circles or 3-10 1/2" circles 1/4" thick. Place on greased baking sheet. Press outer edges so they are thicker. Let rise 35 minutes.

TOPPING:

1 1/2 cups cooked pinto beans, mashed
salt and pepper to taste
1 cup tomato sauce or catsup
1/2 teaspoon chili powder (to taste)
1/2 cup chopped onion
dash or two of cumin
1/2 cup chopped green pepper
1/4 teaspoon ground cloves
1 small garlic clove, mashed
2 tablespoons brown sugar
1/2 pound lean ground beef, lightly browned

Mix all ingredients and simmer slowly 29 minutes. Spread on circles of dough. Sprinkle with oregano and top with grated cheddar cheese. Decorate with strips of pimento. Bake at 425 degrees for 15 minutes or until crust is brown and bubbly.

(Photo: My grandfather, Barney South.)

Dorthea's Beef and Tamale Casserole

2009-11-07T08:07:00.003-06:00

My mother has a vast collection of bean recipes and silly bean jokes. Therefore, this joke and recipe was brought to you today by my mother, Judy South.

Strange bean humor
Question: Why did the bean have a bad hair day?
Answer: Because she was too "stringy."

Beef and Tamale Casserole
(Dorthea Smith)

1 quart cold cooked pinto beans
1 package corn or potato chips
1 medium jar of hamburger relish
1 pound prepared tamales

Mix beans with hamburger relish. Pour into casserole. Crush chips and spread on top of beans. Slice tamales on top of the chips and bake 20 minutes at 375 degrees.

(Photo: Me :) )

Dorthea's Spanish Pinto Roll and Beef

2009-11-07T07:57:00.003-06:00

This recipe is from my mother, Judy South's, bean recipe collection.

Spanish Pinto Roll and Beef
(Dorthea Smith)

1 cup lean ground beef
3 tablespoons flour
1 small onion, grated
1 cup tomato juice
1 teaspoon chili powder
1 cup cooked pinto beans
1/2 teaspoon salt

Brown beef and onion in a skillet. Add chili powder, flour and salt. Stir until thickened, then add beans and tomato juice.

Make a dough of:
1 cup yellow corn meal
1 cup flour
2 teaspoons baking powder
1 cup milk
1 teaspoon salt

Roll to about 1/2-inch thick, spread with chili mixture. Roll up and place in a baking dish. Bake at 350 degrees until corn meal roll is brown.

(Photo: My brother, Dave, and my cousin, Glen, at my Grandmother Marj's house.)

Judy's Sweet Pinto Pie

2009-11-06T06:02:00.001-06:00

My mother made the best meals out of beans! This recipe is from her extensive bean recipe collection.

Sweet Pinto Pie
(Judy South)

1 tablespoon canola oil
2 large onions, chopped
2 cups thoroughly cooked, unseasoned, Pinto Beans, drained
1/2 cup water or bean juice
2 tablespoons cinnamon
1 teaspoon nutmeg
1/4 - 1/2 teaspoon salt
2 tablespoons honey or molasses (optional)

Saute the onions in the oil over medium heat until very soft and clear. Watch carefully so they do not brown. Blend the cooked onion, beans, water, and seasonings until smooth. If more sweetness is desired, add the honey and blend. Spread in the baked pie crust, and bake 15 to 29 minutes at 350 degrees F.

(Photo: My sister, Sarah, on Easter in Chicago.)

Arrowhead Mills Smooth and Tasty Kidney Bean Dip

2009-11-06T06:01:00.002-06:00

This is another wonderful recipe from my mother, Judy South's, vast bean recipe collection.

Smooth and Tasty Kidney Bean Dip
(Arrowhead Mills)

3 cups cooked Kidney Beans
1 onion, chopped
8 oz. package cream cheese or 1 cup creamy tofu
1/2 cup mild picante sauce
2 tablespoons tamari or soy sauce
1 tablespoon chili powder
1/2 cup green enchilada sauce
1 teaspoon garlic powder

Blend (in blender or food processor) all ingredients. Serve with fresh vegetable pieces or tortilla chips.

(Photo: My sisters, Jenny and Sarah, my brother, Dave, and me on Easter in Chicago.)

Chicken Divine

2009-11-05T06:02:00.001-06:00

This recipe is from the book, "Sweet Revenge," written by Diane Mott Davidson. My sister, Jenny, introduced me to Davidson's delightful series of "cozy mysteries."

Chicken Divine
(Diane Mott Davidson)

2 cups buttermilk
1 cup whipping cream
1 tablespoon kosher salt
1 tablespoon granulated sugar
4 pounds (about 5 pieces) skin-on, bone-in chicken-breast halves
additional sea or kosher salt
freshly ground black pepper
1/4 cup dried tarragon

In a large nonreactive or glass bowl, mix together the first 4 ingredients and stir until dissolved. Rinse the chicken under running water, pat it dry, and then place it in the buttermilk mixture. Make sure all the pieces are completely submerged. Cover the bowl with plastic wrap and place the bowl in the refrigerator overnight.

When you are ready to roast the chicken, preheat the oven to 400 degrees F.

Drain the buttermilk mixture from the chicken and discard the buttermilk mixture. Rinse the chicken under running water and pat it dry with paper towels. Grease a 9-by-13-inch glass pan and place the chicken, skin side up, in the pan, being careful not to crowd the pieces. Sprinkle with salt and pepper, to taste. Crush the tarragon between your fingers and sprinkle it evenly over the chicken.

Bake for 35 to 40 minutes, until a meat thermometer inserted into the thickest part of the chicken reads 160 degrees F. Immediately bring out of the oven and serve.

Makes 4 to 5 servings.

(Photo: My sister, Jenny.)

Prudent Potatoes au Gratin

2009-11-05T06:01:00.003-06:00

My sister, Jenny, introduced me to a terrific series of books by Diane Mott Davidson. She includes delicious recipes throughout her mysteries.

I can't think of anything I like better than potatoes and cheese. This potato recipe is from the book, "Sweet Revenge."

Prudent Potatoes au Gratin
(Diane Mott Davidson)

1/2 tablespoon unsalted butter
1 tablespoon olive oil
1 large yellow onion, trimmed, peeled and very thinly sliced (approximately 2 cups)
4 pounds russet potatoes
1/2 pound Gruyere cheese, grated
1/2 pound Comte or Fontina cheese, grated
1/2 cup freshly grated Parmesan cheese
1 tablespoon finely chopped fresh sage
1 teaspoon coarse sea salt or kosher salt
1/2 teaspoon freshly ground black pepper
2 cups heavy cream

Butter a 9-by-13-inch glass baking pan.

In a large saute pan, melt the butter with the oil over medium-low heat, then add the onion. Cook over low heat, stirring frequently, until the onion is very limp and has caramelized without burning, 15 to 25 minutes. Be sure to cook until the onion has completely changed color.

Preheat the oven to 375 degrees F.

Scrub the potatoes under running water, then peel them. Slice them thinly. Toss together the grated cheeses. Place a layer of sliced potatoes in the prepared pan, followed by a scattering of the cooked onions. Sprinkle on a layer of cheese, then sprinkle on some of the sage. Continue to layer until you have used up the potatoes, onions, cheese, and sage. End with a layer of cheese.

Stir the salt and pepper into the heavy cream and pour it slowly all over the potato mixture so as not to disturb the cheese topping. Bake in the middle of the oven for about 1 to 1 1/2 hours, until the potatoes are very tender and the top is golden brown.

Makes 8 to 12 servings.

(Photo: My sister, Jenny, in Chicago.)

Peas and Peanut Salad

2009-11-04T06:02:00.001-06:00

In 1985, I ate in the Senate Dining Room with Senator McClure from Idaho after which, I played my sax at a Senate function. This recipe is from Senator McClure's lovely wife.

Peas and Peanut Salad
(Mrs. James A. McClure, Wife of Senator (Idaho))

4 eggs, whipped
2/3 cup vinegar
1/2 cup water
2/3 cup sugar
1/2 teaspoon salt
3 rounded teaspoons dry mustard
1 tablespoon gelatin
1 1/2 cups whipping cream, whipped
2 packages frozen peas
1 teaspoon sugar
salt to taste
1/2 cup Spanish peanuts
mayonnaise

Combine the eggs, vinegar, 1/4 cup water, sugar, salt and mustard. Whip together and cook in a double boiler until thick. Soak gelatin in remaining water and add to hot mixture, mixing well. Cool. Add whipped cream to the cooked mixture and pour into a slightly greased 9 inch ring mold. Refrigerate.

Boil peas, adding sugar and salt, for just 2 minutes. Drain well and chill. Add peanuts and enough mayonnaise to bind them together. Unmold gelatin salad and fill center with the peas and peanuts mixture. Makes 12 to 14 servings.

(Photo: Me, in 1985.)

Capitol Bean Soup

2009-11-04T06:01:00.002-06:00

In 1985, I ate this soup in the Senate Dining Room with Senator McClure from Idaho. It was delicious!

Bean Soup

2 pounds number 1 white Michigan beans
1 smoked ham hock
Salt and Pepper to taste

Cover beans with cold water and soak overnight. Drain and recover with water. Add the ham hock and simmer slowly for about 4 hours until the beans are cooked tender. Season with salt and pepper as desired. Just before serving, bruise beans with a large spoon or ladle to cloud the soup. Makes 6 servings.

(Photo: Me, in 1985.)

Sweet Popcorn

2009-11-03T06:02:00.003-06:00

When I was 19 and 20, I traveled around giving motivational school assemblies. After visiting my sister, Melinda's, school, her 4th grade class put together a cookbook and autographed it for a thank you. This recipe is from the secretary of the elementary school.

Sweet Popcorn
(Ila Jennings)

1 cup sugar
1/2 cup corn syrup
1/2 cup honey

Bring to a good rolling boil.

Add:
1 cup peanut butter
1 teaspoon vanilla

Mix well, stir over popcorn.

(Photo: My sister, Melinda.)

Garden Skillet

2009-11-03T06:01:00.003-06:00

When I was 19 and 20, I traveled around giving motivational school assemblies. After visiting my sister, Melinda's, school, her 4th grade class put together a cookbook and autographed it for a thank you. This recipe is from one of the kids in that class.

Garden Skillet
(Lesley Staggie)

2 cups diced zucchini squash
1/2 cup chopped onion
1/2 teaspoon basil leaves, crushed
2 tablespoons butter or margarine
1 can Campbell's Cheddar Cheese Soup
3 cups cooked elbow macaroni
2 cups shredded sharp Cheddar Cheese
1 can (about 16 ounces) tomatoes, chopped and well drained
1/2 teaspoon prepared mustard

In skillet, cook zucchini and onion with basil in butter until tender. Add remaining ingredients. Heat until cheese melts; stir occasionally.

Makes about 5 1/2 cups.

(Photo: My sister, Melinda.)

Overnite Cinnamon Rolls

2009-11-02T06:02:00.001-06:00

When I was 19 and 20, I traveled around giving motivational school assemblies. After visiting my sister, Melinda's, school, her 4th grade class put together a cookbook and autographed it for a thank you. This recipe is from one of the kids in that class.

Overnite Cinnamon Rolls
(Brandon Clark)

12 Rhodes frozen white rolls
1/2 package butterscotch pudding (not instant)
1/2 cup butter or margarine
1/2 cup brown sugar
Cinnamon
Pecans (optional)
Bundt pan

Place 12 frozen rolls in bottom of bundt pan. Sprinkle butterscotch pudding (dry) over them. Melt margarine and brown sugar and pour over frozen rolls. Sprinkle chopped pecans and cinnamon over top. Cover with plastic wrap and set out overnight. Next morning, bake at 350 degrees for 30 minutes.

(Photo: My sister, Melinda.)

Peanut Butter Cups

2009-11-02T06:01:00.002-06:00

When I was 19 and 20, I traveled around giving motivational school assemblies. After visiting my sister, Melinda's, school, her 4th grade class put together a cookbook and autographed it for a thank you. This recipe is from one of the kids in that class.

Peanut Butter Cups
(Richard Taylor)

1 cup graham cracker crumbs
1/2 pound butter or margarine
1 cup peanut butter
3 1/2 cups powdered sugar
2 cups chocolate chips

Combine crumbs, butter, peanut butter and powdered sugar. Work together until smooth. Place mixture into a 13 x 9 x 2-inch buttered pan. Melt chocolate chips over hot water. Spread over cracker mixture. Refrigerate. Cut into squares.

(Photo: My sister, Melinda.)

What-To-Do-With-All-The-Egg-Yolks Bread

2009-11-01T18:17:00.004-06:00

This recipe--from Diane Mott Davidson's book, "Killer Pancake"--is a great way to use up the discarded egg yolks from the Fudge Souffle.

What-To-Do-With-All-The-Egg-Yolks Bread

2 1/2 teaspoons (1 1/4-ounce envelope) active dry yeast
1/4 cup sugar
1/4 cup warm water
1/4 cup skim milk
1/4 cup butter, melted
1/2 cup canola oil
1 tablespoon chopped orange zest
1 teaspoon salt
4 egg yolks, lightly beaten
3 1/2 to 4 cups all-purpose flour
3/4 cup sun-dried cranberries
1 cup chopped pecans

Butter a 10-inch tube pan; set aside. In a large mixing bowl, combine the yeast, one teaspoon of the sugar, and warm water. Set aside for 10 minutes. Combine the milk, butter, oil, zest, remainder of the sugar, and salt, and stir into the yeast mixture. Add the egg yolks, stirring well. Add the flour 1/2 cup at a time, stirring well after each addition to incorporate the flour thoroughly. Knead 5 to 10 minutes, until the dough is smooth, elastic, and satiny. Knead in the cranberries and pecans. Put the dough back in the bowl, cover the bowl, and let the dough rise at room temperature until it is doubled in bulk. Using a wooden spoon, beat down the risen dough for about a minute.

Place the dough into the buttered tube pan and allow it to rise at room temperature until it is doubled in bulk.

Preheat the oven to 375 degrees. Bake the bread for 45 to 50 minutes or until it is dark golden brown and sounds hollow when tapped. Place on a rack to cool or serve warm. Once cooled, the bread is also excellent sliced and toasted.

Makes 1 large loaf.

(Photo: My sister, Jenny.)

Fudge Souffle

2009-11-01T18:04:00.005-06:00

My sister, Jenny, introduced me to a cozy mystery series written by Diane Mott Davidson. Diane Mott Davidson has a terrific Gluten-Free Fudge Souffle recipe in her book, "Killer Pancake." Her books are extremely fun and her recipes are always delicious.

Fudge Souffle

1/2 cup unsweetened cocoa powder
1/2 cup confectioners' sugar
1 cup skim milk
1/3 cup semisweet chocolate chips
5 egg whites
1/4 cup sugar
1/2 teaspoon vanilla extract
Lowfat whipped topping (optional)

Whisk the cocoa powder, confectioners' sugar, and milk in the top of a double boiler over boiling water until smooth. Add the chocolate chips and stir until the chips are melted. Stir ad lower the heat to simmer.

In a large bowl, beat the egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold the vanilla and 1/2 cup of the chocolate mixture into the egg white mixture.

Bring the water in the bottom of the double boiler back to a boil. Stir the chocolate-egg white mixture into the chocolate mixture in the top of the double boiler. Using an electric beater or whisk, beat this mixture for a minute or until it is well combined. Cover the double boiler and continue to cook over boiling water for 25 to 30 minutes or until the souffle is puffed and set. Serve with lowfat whipped topping, if desired.

(Photo: My sister, Jenny.)

Zippy Pinto Bean Dip

2009-10-31T06:02:00.003-05:00

Another yummy recipe from my mother, Judy South's, extensive collection of bean recipes:

Zippy Pinto Bean Dip
(Deseret Recipes)

1 cup pinto beans, mashed
1 cup catsup
1/2 cup sweet pickles, finely cut
1 teaspoon onions, diced (if desired)
1 tablespoon sugar
1/4 teaspoon savory salt
1/4 teaspoon celery salt

Combine and serve with chips or fish.

(Photo: My sister, Sarah, in Chicago.)

Polynesian Oven-Baked Beans

2009-10-31T06:01:00.004-05:00

My mother, Judy South, has a great bean recipe collection. I think she works magic with beans...

Polynesian Oven-Baked Beans
(Deseret Recipes)

2 tablespoons oil
3 tablespoons onion, chopped
2 cans pork and beans
Onions
1 can (12 oz.) pineapple chunks, drained
1 cup orange sections
1 can potted meat
1/4 cup catsup
1/2 teaspoon salt
2 tablespoons brown sugar

Brown together the oil and onions. Mix remaining ingredients in 2-quart casserole. Bake uncovered at 375 degrees for 30 to 35 minutes. Yield 6 to 8 servings.

(Photo: My sister, Jenny.)

Deseret Baked Beans

2009-10-30T06:02:00.003-05:00

Here is another baked bean recipe from my mother, Judy South's, large collection of bean recipes.

Baked Beans
(Deseret Recipes)

4 cups dry navy beans
1 small onion, chopped
1/4 pound salt pork, diced
3/4 cup brown sugar or molasses
1/2 cup catsup
1 teaspoon dry mustard
2 teaspoons salt
1 tablespoon Worcestershire Sauce or Soy Sauce (optional)
1 cup boiling water
1/4 teaspoon salt pork, cut in strips

Cover beans with cold water. Soak them overnight or bring slowly to a boil. Simmer until tender. Drain. Add: onion, pork, brown sugar, catsup, mustard, salt, sauce and water. Place them in a greased casserole. Top with salt pork strips. Bake at 275 degrees for 6 to 8 hours. Uncover for the last hour. If beans become dry, add extra water. Yield: 16-18 servings.

(Photo: My sister, Jenny.)

Easy Baked Beans

2009-10-30T06:01:00.003-05:00

My mother, Judy South, has an extensive bean recipe collection. She is a truly talented bean "chef." Here is another Baked Bean recipe.

Easy Baked Beans
(Deseret Recipes)

4 slices bacon
1/2 cup chopped onion
2 cans (#303) pork and beans
2 tablespoons brown sugar
1/4 cup catsup
1 teaspoon prepared mustard (optional)

Cook, drain and crumble the bacon, reserving 3 tablespoons bacon drippings. Cook onion in drippings until tender. Add bacon and onion to the pork and beans. Add remaining ingredients and mix well. Bake uncovered in 1 1/2 quart casserole at 325 degrees for 1 1/2 to 1 3/4 hours. Serves 6.

(Photo: My sisters, Jenny and Sarah, and me.)

Arrowhead Mills Baked 7 Beans and Barley

2009-10-29T06:02:00.003-05:00

Arrowhead Mills has some great recipes that my mother, Judy South, saved in her bean recipe collection.

Baked 7 Beans and Barley
(Arrowhead Mills)

3 cups cooked 7 Bean & Barley drained
1/2 cup molasses
1/2 cup tomato puree
1/2 cup water
3 tablespoons honey
1/4 cup diced onion
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon turmeric
Dash of black pepper

Combine all ingredients and mix well. Pour into a baking dish and bake in a preheated 350 degree oven for 1 hour, stirring occasionally.

(Photo: My sister, Jenny.)

Dorthea's Rancho Baked Beans

2009-10-29T06:01:00.003-05:00

This is another great baked bean recipe from my mother, Judy South's, bean recipe collection.

Rancho Baked Beans
(Dorthea Smith)

1-2 tablespoons canola oil
2 teaspoons cider vinegar
1/2 cup chopped onions
1 teaspoon salt
1 pound lean ground beef or turkey
2 tablespoons prepared mustard
1 cup tomato catsup
5 cups drained cooked pinto beans

Heat oil in skillet, add onions, simmer until brown. Add lean ground meat stir until browned. Add remaining ingredients. Pour into two-quart casserole. Bake 400 degrees for 30 minutes. Serve hot. Makes 8 servings.

(Photo: My brother, Dave, and my sisters, Sarah and Jenny.)

Brookside Baked Beans

2009-10-28T06:02:00.004-05:00

My mother, Judy South, has a great collection of bean recipes and jokes. I hope you enjoy them as much as I do.

Half-Baked Humor:
Question: What do you call beans with a sunburn?
Answer: "Baked Beans."

Brookside Baked Beans
(Dorthea Smith)

4 cups cooked pinto beans
4 tablespoons brown sugar
1 cup tomato sauce
Salt and pepper to taste
1 onion, sliced
Celery to taste, diced
1/4 green pepper, chopped

Combine ingredients in baking dish and bake in 300 degree oven about 1 hour. If necessary, add more liquid.

(Photo: My mother's parents, Maurine and Norman Bates.)

Ann's Savory Baked Beans

2009-10-28T06:01:00.000-05:00

My mother, Judy South, works magic with beans. This recipe is from her extensive bean recipe collection.

Savory Baked Beans
(Ann Grinnell)

"A pot of dried white beans, seasoned to goodness and baked tender, was among the early settlers' favorite dishes. However, the great-grandchildren have substituted canned pork and beans for the dried staple of a century ago. This recipe still takes long baking for best flavor, but it will be among the best baked beans you've ever tasted!"

2 #2 1/2 cans pork and beans
1 pound lean bacon, cut into pieces
2 medium onions
2 large green peppers
1 1/2 teaspoons Worcestershire sauce
1 cup catsup
3/4 cup brown sugar
1/4 cup molasses

Cut bacon into pieces. Clean onions and peppers and cut into chunks. Combine all ingredients and put into two large casseroles. Cover and bake in 325 degree oven for 3 or 4 hours, stirring occasionally. Uncover casserole for last 30 minutes. Serves 10 to 12.

(Photo: My father, David B. South, and our dog, "Pal.")

Dorthea's Baked Pinto Beans

2009-10-27T12:04:00.003-05:00

This is another great recipe from my mother, Judy South's, bean recipe collection.

Baked Pinto Beans
(Dorthea Smith)

3 cups dry pinto beans
1 teaspoon Worcestershire sauce
1 medium onion
1/3 cup molasses
2 level teaspoons salt
1/4 cup brown sugar
1 heaping teaspoon prepared mustard
1/4 pound lean turkey bacon
1/8 teaspoon black pepper

Cover beans with boiling water. Cook on low heat until tender. Drain. Slice onion in bottom of bean pot and add drained beans. Mix all ingredients with liquid from beans and pour over beans. Cut meat into small pieces and stir carefully into the bean mixture. Place in 300 degree oven and bake for 2 or 3 hours. Uncover for the last half hour. Add water as needed.

(Photo: My grandmother, Marj, and my sister, Jenny.)

Dorthea's Hawaiian Baked Beans

2009-10-27T11:53:00.005-05:00

My mother, Judy South, has a great collection of bean recipes and bean jokes. I hope you enjoy them as much as I do.

Question: What do you call a bean who keeps getting sunbuned?
Answer: "Refried."

Hawaiian Baked Beans
(Dorthea Smith)

1 onion, chopped fine
1/2 cup hot tomato catsup
2 tablespoons green pepper, diced
1 teaspoon mustard
2 strips bacon, diced
4 tablespoons brown sugar
2-3 cups cooked pinto beans, salted
1/2 cup crushed pineapple
1/3 cup molasses
Pineapple slices for garnish

Saute onion, pepper and bacon until onion and pepper are soft. Combine with remaining ingredients, except pineapple slices, and mix well. Place in a baking dish and garnish with Pineapple slices. Bake an hour at 325 degrees.

(Photo: My sister, Melinda.)

Ann's High Pro Pancakes-Waffles

2009-10-26T06:02:00.003-05:00

A high protein breakfast recipe from my mother, Judy South's, collection of bean recipes.

High Pro Pancakes-Waffles
(Ann Grinnell)

2 egg whites
1 1/2 cups white or 1 cup whole wheat flour
3 teaspoons baking powder
3/4 teaspoons salt
1 cup cooked ground soybeans
1 tablespoon sugar, honey or molasses
2 egg yolks
1/4 cup melted shortening or oil

Mix and sift dry ingredients. Combine egg yolks, milk and oil. Add to dry ingredients. Stir to moisten all dry ingredients. Add cooked ground soybeans and stir lumps out. Beat egg whites until soft peaks form. Fold beaten egg whites into the batter. Cook in waffle iron or on hot griddle. (Your family will have a feast.)

(Photo: My sister, Jenny, in Idaho.)

Dorthea's Pinto Bean Bread and Rolls

2009-10-26T06:01:00.001-05:00

This great bread recipe is from my mother, Judy South's, collection of bean recipes.

Pinto Bean Bread and Rolls
(Dorthea Smith)

1 quart lukewarm water
1/4 cup salt
1 cake or package dry yeast
About 10 cups of flour
1/2 cup sugar
3/4 cup canola oil
4 beaten eggs (can use egg beaters)
4 cups mashed cooked beans

Dissolve yeast in the water, add 2 cups flour and let stand 10 minutes. Add eggs, shortening, sugar, beans, and salt. Add flour and mix to a soft dough. Let rise as you do other breads. Shape into loaves and place in greased pans. Let rise till almost double in bulk. Bake at 400 degrees for 45 minutes to 1 hour.

(Photo: My sister, Sarah, at the zoo in Chicago.)

Sprouted Wheat Bread

2009-10-25T06:02:00.003-05:00

My mother's collection of bean recipes is wonderful--good and good for you.

Sprouted Wheat Bread

1 cup milk, scalded
1/2 cup warm water
2 tablespoons honey
1 egg
1 cup sprouts
1 teaspoon salt
1 tablespoon dry yeast
4 cups whole wheat flour

Put scalded milk, water, cooking oil, honey, eggs and sprouts in blender and thoroughly liquify. Pour into mixing bowl; add salt and 2 cups whole wheat flour and blend. Add yeast and 2 more cups whole wheat flour and knead for 10 minutes.

Form into a greased 5" x 9" bread pan. Let rise until nearly double. Be sure to let this bread cook long enough. It takes longer to bake than most breads.

(Photo: My sister, Jenny, in Idaho.)

Arrowhead Mills Anasazi Bean Muffins

2009-10-25T06:01:00.002-05:00

Another great bean recipe from the recipe collection of my mother, Judy South.

Bean Muffins
(Arrowhead Mills)

1 1/2 cups cooked Anasazi Beans, drained (or a substitute)
1 1/2 cups bean juice, water or milk
1/2 cup molasses or maple syrup
1 egg
1 teaspoon vanilla
2 teaspoons baking powder
1 1/2 cups whole wheat flour
1/3 cup carob powder
1/2 teaspoon cinnamon
Pinch of nutmeg

Blend beans, juice, molasses, egg, and vanilla in a blender or food processor. Add dry ingredients to blender and mix until smooth. Fill oiled muffin tins 2/3 full. Bake at 350 degrees for 25 minutes, or until done. Yield: 12 large or 36 mini-muffins.

(Photo: My sister, Sarah, My aunt, Susan, and my sister, Jenny, in Idaho.)

Dorthea's Pinto Bean Dunkers' Delight

2009-10-24T06:02:00.001-05:00

This great recipe is from my mother, Judy South's, bean recipe collection.

Pinto Bean Dunkers' Delight
(Dorthea Smith)

1 cup mashed pinto beans
1 1/2 cups scalded skim milk
2 packages yeast
2 cups flour

Cool milk to lukewarm. Add yeast and stir until dissolved. Add beans and flour. Mix and let set 10 minutes. Then add the following:

2 egg yolks
1 teaspoon salt
1 whole egg or egg beater
1 tablespoons maple flavoring
1/2 cup sugar
3 cups flour
1/2 cup butter (try using canola oil margarine)

Mix well. Turn on lightly floured board and knead until smooth. Cover and let rise 1 hour. Roll out 1/4" thick. Cut with a doughnut cutter. Let rise until double in bulk. Fry in deep fat at 400 degrees. Frost with brown sugar frosting.

(Photo: My mother, Judy South.)

Dorthea's Pinto Bean Bread

2009-10-24T06:01:00.001-05:00

Dry Bean Humor

My mother has a vast collection of bean recipes. Along with her fun bean recipes is her collection of silly bean jokes:

Question: What did they call the bean who got into a fight?
Answer: A "Black-eyed Pea."

Pinto Bean Bread
(Dorthea Smith)

2 cups riced, unseasoned pinto beans
2 teaspoons salt
2 cups milk, scalded
2 tablespoons canola oil
2 tablespoons sugar
6 cups flour, all-purpose or whole wheat
2 packages dry yeast
flour

Pour milk into large bowl and cool to lukewarm. Sprinkle yeast over milk and stir until dissolved. Blend in beans, salt, sugar and shortening. Gradually add about 4 cups of flour, stirring with spoon as flour is added. Add enough of the remaining flour to handle easily (this will take less flour than with ordinary bread). Knead until smooth and elastic.

Turn bread into greased bowl, turning once to bring greased side up. Cover and let rise in warm place until double in bulk, about 1 hour. Punch down and bring edges to center and turn over in bowl. Cover, let rise again until almost double. Divide dough into two portions. Shape into loaves. Place in greased pans. Cover, let rise until almost doubled in bulk--about 45 minutes. Bake at 350 degrees for about 50 minutes. Cool on racks.

(Photo: My brother, Mike.)

Dorthea's Pinto Bean Nut Bread

2009-10-23T09:11:00.000-05:00

Another great recipe from my mother, Judy South's, bean recipe collection...

Pinto Bean Nut Bread
(Dorthea Smith)

1/2 cup sugar
2 teaspoons baking powder
1/2 cup canola oil (try using half applesauce)
1/2 teaspoon cinnamon
1 cup cooked pinto beans
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon cloves
1 egg
1/2 cup chopped nuts
2 cups sifted flour

Mix and add ingredients in the order given. Put in well-greased loaf pan and bake 45 minutes at 350 degrees.

(Photo: My sister, Rebecca.)

Dorthea's Pinto Nut Bread

2009-10-23T09:08:00.000-05:00

Beans are amazing...My mother, Judy South, collected some great recipes starring...beans! Then, she put together a bean cookbook.

Pinto Nut Bread
(Dorthea Smith)

2 1/2 cups flour
1 beaten egg or egg beater
3/4 teaspoon salt
1 1/4 cups skim milk
4 teaspoons baking powder
3/4 cup mashed cooked pinto beans
3/4 cup sugar
1/3 cup nuts
2 tablespoons canola oil
1 cup All Bran

Sift dry ingredients. Mix egg, milk and oil. Blend with dry ingredients. Add bran, beans and nuts. Grease and flour loaf pan. Pour in batter. Bake 1 hour at 350 degrees. Remove from pan to cool.

(Photo: My sister, Jenny.)

Dorthea's Pinto Pop-Ups

2009-10-22T18:15:00.004-05:00

These bean recipes from my mother's recipe collection are so surprisingly good!

Pinto Pop-Ups
(Dorthea Smith)

2 eggs
1 teaspoon salt
1 cup cold cooked pinto beans
2 cups flour
1 cup skim milk
2 teaspoon brown sugar
3 to 4 tablespoons canola oil
2 teaspoons baking powder

Beat eggs, milk and oil. Add beans and sugar. Add other ingredients. Stir just until mixed. Put in sprayed muffin tins and bake 20-25 minutes at 400 degrees. Serve with light margarine.

(Photo: My sisters, Sarah and Jenny.)

Dorthea's Pinto Bean Hotcakes

2009-10-22T17:59:00.005-05:00

My mother collected bean recipes. Believe it or not, the bean recipes are delicious!

Pinto Bean Hotcakes
(Dorthea Smith)

1 egg or egg beater
3 tablespoons canola oil
2 cups skim milk
3 teaspoons baking powder
1/2 teaspoon salt
flour
1/2 cup mashed pinto beans

Break egg into mixing bowl, add salt, milk and pinto beans. Mix in flour to desired consistency. Add oil and last, add the baking powder. Bake on griddle (electric griddles at 400 degrees). Serve with maple syrup, jelly or jam.

(Photo: My sisters, Jenny and Sarah.)

Bisquick Impossible Lasagne Pie

2009-10-21T06:02:00.002-05:00

Bisquick Impossible Lasagne Pie

½ cup creamed cottage cheese
1 lb ground beef
1 cup shredded mozzarella cheese
½ tsp salt
½ tsp dried oregano
1 can (6-oz) tomato paste
1 cup milk
½ cup Bisquick Original baking mix
2 eggs

Heat oven to 400 degrees. Spread cottage cheese in greased 9-inch pie plate. Cook ground beef; drain. Stir in ½ cup mozzarella cheese, salt, oregano and tomato paste; spoon over cottage cheese. Stir milk, baking mix and eggs with fork until blended. Pour into plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes or until melted. 8 servings.

(Photo: My grandfather, Barney South, in Island Park, Idaho.)

Bisquick Easy One-Dish Ham Bake

2009-10-21T06:01:00.002-05:00

Bisquick Easy One-Dish Ham Bake

1 pkg (16-oz) frozen broccoli cuts, rinsed and drained
1 can (10 ¾-oz) condensed cream of mushroom soup
1 can (10 ¾-oz) condensed Cheddar cheese soup
1 cup milk
3 cups cut-up cooked ham, chicken, turkey or beef
½ tsp onion powder
2 cups Bisquick Original or Reduced Fat baking mix
1 ½ cups milk

Heat oven to 45 degrees. Mix broccoli, soups, 1 cup milk, the ham and onion powder in ungreased rectangular baking dish, 13x9x2 inches. Mix baking mix and milk. Pour evenly over soup mixture. Sprinkle with parsley if desired. Bake 27 to 30 minutes or until light golden brown. Let stand at least 5 minutes. 8 to 10 servings.

(Photo: My grandfather, Barney South, in Island Park, Idaho.)

Ann Landers' Meatloaf Recipe

2009-10-20T06:02:00.002-05:00

Ann Landers' Meatloaf Recipe

2 pounds ground round steak
2 eggs
1 ½ cups bread crumbs
¾ cup ketchup
1 tsp Accent
½ cup warm water
1 pkg Lipton's onion soup mix
2 strips bacon (optional)
1 (8-oz) can tomato sauce

Preheat oven to 350 degrees. Mix thoroughly meat, eggs, bread crumbs, ketchup, Accent, water and soup mix. Put into loaf pan; cover with two strips bacon, if you like that flavor. Pour tomato sauce over all. Bake one hour. Makes 6 servings.

(Photo: My grandmother, Marjorie Knapp South.)

Kix Crispy Crunch Bars

2009-10-20T06:01:00.001-05:00

Kix Crispy Crunch Bars

1/3 cup light corn syrup
1 package (6-oz) butterscotch-flavored chips
4 cups Kix cereal
1 ½ cups miniature marshmallows

Butter square pan, 9x9x2 inches. Heat corn syrup to boiling in 3-quart saucepan; remove from heat. Stir in butterscotch chips until melted. Gradually fold in cereal until completely coated; fold in marshmallows. Press mixture in pan with buttered back of spoon. Let stand at least 1 hour. Cut into bars, about 2 ¼ x 1 ½ inches. 18 bars.

(Photo: My dad's father, Barney South, and my father, David B. South.)

Kix Caramel Squares

2009-10-19T13:45:00.001-05:00

Kix Caramel Squares

1 pkg (14-oz) vanilla caramel candies
¼ cup water
6 cups Kix cereal
1 cup chopped nuts, if desired
1 pkg (12-oz) milk chocolate or semisweet chocolate chips
1 tsp shortening

Butter rectangular pan, 13x9x2 inches. Heat candies and water in 3-quart saucepan over low heat, stirring frequently, until smooth. Stir in cereal and nuts until completely coated. Press mixture in pan with buttered back of spoon. Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until melted and smooth. Spread over mixture in pan. Refrigerate until chocolate is firm, about 30 minutes. Cut into 1 ½ – inch squares. 48 squares.

(Photo: My sisters, Sarah and Jenny.)

Pet-Ritz Easy Caramel Apple Pie

2009-10-19T13:32:00.004-05:00

Pet-Ritz Easy Caramel Apple Pie

1 - Combine 10 caramel candies, each cut into 4 pieces, and 1/3 cup flour. Add 3 cups chopped (1/2-inch cubes) Jonathan or Rome apples, 2/3 cup caramel ice cream topping, and 2 tsp lemon juice; mix well.

2 - Pour mixture into a frozen, regular 9-inch pie crust and sprinkle with ½ cup pecan pieces.

3 - Bake at 375 degrees on preheated baking sheet for 40-45 minutes. Store at room temperature.

(Photo: My mother, Judy South, holding my cousin Norman who is reaching out to me.)

Peggy Sue's Peach Jubilee Pie

2009-10-18T06:02:00.002-05:00

Peggy Sue's Peach Jubilee Pie
(Makes a 9-inch pie)

Crisco single crust pastry
1 can (1-lb 5-oz) peach pie filling
2 tbsp sugar
½ tsp cinnamon
¼ tsp nutmeg
1 envelope whipped topping mix (2-2 ½ cups yield)
¼ cup sugar
1 cup (8-ounce carton) commercial sour cream
Maraschino cherries, if desired

Combine peach pie filling, 2 tbsp sugar, the cinnamon and nutmeg; set aside. Prepare whipped topping mix as directed on package EXCEPT omit 2 tbsp of the milk, beat until stiff. Add ¼ cup sugar at low speed. Gently fold in the sour cream. Spoon about ½ of the peach mixture into a baked and cooled 9-inch pastry shell. Spread about 2/3 of the whipped topping mixture over the peaches then gently spoon the remaining peaches over the whipped topping layer. With the remaining whipped topping mixture swirl a spoonful on each serving and top with a maraschino cherry, if desired. Chill until firm, about 2 hours. Store in refrigerator.

(Photo: Peggy Sue's daughter, Tess, at the top of the pyramid of friends at the lake.)

Peggy Sue's Lemon Pie Filling

2009-10-18T06:01:00.001-05:00

Lemon Pie is my favorite and this recipe of Peggy Sue Clark's is fantastic AND Gluten-Free!

Peggy Sue's Lemon Pie Filling

Combine in a saucepan and cook until it starts to thicken:
½ cup sugar
½ cup water
5 ½ tbsp cornstarch

Stir about 3 tbsp of hot mix into 3 slightly beaten egg yolks. Stir back into hot mix and cook until thick and clear. Remove from heat and add 3 tbsp butter and 4 tbsp lemon juice and grated rind (optional). Cool and pour into baked pie shell and top with meringue.

(Photo: Peggy Sue's mother, Shirlene, and her son, Nick.)

Jo's Pie Crust

2009-10-17T06:02:00.000-05:00

You know a recipe is good when it comes from Peggy Sue Clark's collection. She was a terrific cook and a wonderful woman.

Jo's Pie Crust

2 cups flour
2/3 cup lard
Pinch of salt
Mix with hands until crumbly.

Put hot water in ½ cup measuring cup. Add ½ cup hot water. Stir with spoon. Mix briefly with hands. Form in ball. Flour counter. Divide dough in half. Roll out in circular shape. Turn over, roll again. Fold dough in half. Lift into pan. Bake at 350 degrees until light brown.

(Photo: Ashley Clark--Peggy Sue's daughter.)

Peggy Sue's Lemon Pie

2009-10-17T06:01:00.002-05:00

Peggy Sue's Lemon Pie

3 level tbsp cornstarch
3 level tbsp flour
¼ tsp salt
1 cup sugar

Mix dry ingredients well. Then add 1 ½ cups boiling water. Stir constantly about 10 minutes over medium heat. Then add one egg olk and stir for 2 more minutes. Remove from heat and add grated rind and juice from 1 lemon. Pour into baked pie shell. Top with meringue.

(Photo: Peggy Sue with her son, Nick.)

Peggy Sue's German Sweet Chocolate Pie

2009-10-16T06:02:00.002-05:00

Peggy Sue's German Sweet Chocolate Pie

1 4-oz pkg german sweet chocolate
¼ cup butter
1 ½ cups sugar
1 2/3 cups evaporated milk
3 tbsp cornstarch
1/8 tsp salt
2 eggs
1 tsp vanilla
1 unbaked 10-inch pie shell
½ cup chopped pecans
1 1/3 cup flaked coconut

Melt chocolate with butter over low heat. Stir until blended. Remove from heat; gradually blend in milk. Mix sugar, cornstarch and salt. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour in pie shell. Mix coconut and pecans. Sprinkle over top of filling. Bake at 375 degrees for 45 minutes or until top is puffed. Filling will be soft, but will set while cooking. Cook at least 4 hours before serving. Yield: 10-12 servings.

(Photo: Peggy Sue's daughter, Tess.)

Peggy Sue's Fudge Truffle Cheesecake

2009-10-16T06:01:00.001-05:00

Peggy Sue Clark was an amazing woman...she did everything well and with flair. Her recipe collection is quite extensive.

Peggy Sue's Fudge Truffle Cheesecake

Chocolate Crumb Crust: In medium bowl, combine 1 ½ cups vanilla wafer crumbs, ½ cup powdered sugar, 1/3 cup cocoa and 1/3 cup melted butter or margarine. Press firmly on bottom of 9-inch springform pan.

2 cups (12-oz package) semi-sweet chocolate chips
3 packages (8-oz each) cream cheese, softened
1 (14-oz) can sweetened condensed milk
4 eggs
2 tsp vanilla

Heat oven to 300 degrees. Prepare chocolate crumb crust; set aside. In heavy saucepan, over very low heat, melt ships stirring constantly. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips and remaining ingredients; Mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool; chill. Refrigerate leftovers.

(Photo: Peggy Sue Clark with her daughter Michelle.)

Artichoke Antipasto

2009-10-15T06:02:00.003-05:00

This is another recipe my mother, Judy South, cut out of a magazine sometime during the early 1950s and kept in her recipe box.

Artichoke Antipasto

Make your favorite French dressing. Or, if you don't feel like playing favorites, here are proportions: Use 1/2 cup salad oil, 1/3 cup wine vinegar, 1/4 cup water, 1 package French salad-dressing mix and 1 clove garlic, crushed. Then add to the dressing 2 tablespoons juice from a jar of whole hot red or green cherry peppers. (The peppers themselves will make their entrance presently.)

Shake well, and pour over 2 packages cooked frozen artichoke hearts cut in half--they're of generous proportions. Cool. Marinate in the refrigerator for two to three hours.

Serve in a lettuce cup with slices of hard-cooked egg, a cherry pepper and a border scroll of anchovies. Sprinkle a little of the marinade over each portion, and add a final flourish of chopped chives. Buttered sesame waferettes, hot from the heart of the oven, are the boon companions of this first-prize first course.

(Photo: My grandmother, Evelyn Maurine Pedersen Bates (on the far right) and her roommates during college.)

Cheese Soufflé

2009-10-15T06:01:00.002-05:00

I wish I knew which magazine my mother, Judy South, cut this article out of...it looks like a recipe from the early 1950s. Mother cut out the recipe and taped it in pieces onto 3 x 5 cards. The tape has since yellowed and become brittle and I had to piece the recipe and article together. What fun! So, here it is in its entirety:

"There's been a lot of foolish talk about souffles. Perhaps you've hesitated to try making this simple delicacy because you've heard soufflés are capricious. It takes less skill to make a perfect soufflé than to make a perfect cherry pie. Knowing cooks prevent soufflé deflation by: (1) baking the soufflé slowly and thoroughly; and (2) urging family and friends to devour it hot from the oven. More good news: A soufflé is agreeably inexpensive and it is an excellent way to use leftovers.

Let's start with a cheese soufflé, the fairest and fluffiest of all."

Cheese Soufflé

You will need a soufflé dish, but not necessarily the imported porcelain kind. An eight-inch ovenproof-glass mixing bowl will serve admirably. Though a soufflé climbs high if the dish has straight sides. And you will need a vessel big enough to hold the soufflé bowl and some hot water as well.

Separate 3 eggs. Melt 2 tablespoons butter in a heavy saucepan over low heat. When the butter is golden and bubbling, stir in 3 tablespoons flour. Add 1 cup cold milk and 1 teaspoon salt. Stir constantly until the mixture is thick. Remove the sauce from the heat while you add the unbeaten egg yolks, one at a time, stirring them briskly into the sauce. Mix in 1 cup grated sharp-flavored Cheddar cheese and 1 teaspoon grated onion. Stir until the cheese melts, returning the sauce to the heat for a few minutes if necessary.

Now beat the egg whites until they stand in beautiful glossy peaks.

What about buttering the soufflé dish? Don't! Let your soufflé cling to the sides of the dish for support as it rises.

Spoon a few blobs of the golden sauce over the snowy egg foam; then continue pouring and folding until the sauce and egg whites are barely blended. Cradle the soufflé dish in a pan of hot water and set it in a moderate oven--350 degrees F. No peeking. And no hurrying. After the soufflé has baked a full 50 minutes, open the oven door and behold your work of art, a fragrant miracle of savory goodness.

Soufflé tastes best served hot at the peak of its puffy splendor, so it's prudent to call your family to the table before you open the oven door. Crisp bacon, buttered asparagus, hot sesame rolls and a tomato salad with tart French dressing are good company for a cheese soufflé. The recipe above makes 3 large or 4 moderate servings. If you are counting calories, you will be happy to know a moderate serving of cheese soufflé contains about 280 calories--fewer than a small 3-ounce beef patty.

"Soufflés are so delicious your family will ask for encores, so next time try a variation. Tomato soufflé is a new favorite. You might serve it for lunch with hot garlic bread and a hearty green salad containing slivers of chicken, ham and cheese. Perhaps complete the meal with warm apple pie and coffee."

(Photo: My grandmother, Evelyn Maurine Pedersen Bates (on the left), with her roommates in college.)

Corn Puffs

2009-10-14T06:02:00.003-05:00

My mother, Judy South, cut this recipe out of a magazine sometime during the 1950s, I believe. She kept it in her recipe box...it looks well-used.

Corn Puffs
(A Good Victuals Recipe)

Beat the whites of 4 eggs with a teaspoon of salt until very stiff. Scald 5 tablespoons white corn meal with enough boiling water to make a soft but not liquid mixture. Fold the stiffly beaten egg whites into this mixture while it is still warm (but not hot).

Drop from spoon on greased baking sheet.
Bake about 1/2 hour in a slow oven.

Sauce: Half orange marmalade and half currant jelly heated.

(Photo: My mother's aunt, Grace Pedersen.)

Jean's Kidney Bean Salad

2009-10-14T06:01:00.003-05:00

This recipe is from my mother, Judy South's, recipe box.

Kidney Bean Salad
(Jean Aten)

1 #2 can kidney beans, drained
3 hard-boiled eggs, chopped
1 cup chopped celery
2 tablespoons minced onion
1/2 cup chopped sweet or dill pickles
2 cups mayonnaise
1 teaspoon salt

Combine ingredients, tossing lightly to blend well. Chill thoroughly. Serve on crisp lettuce cups.

(Photo: My mother, Judy Lynne Bates South.)

Marian's Stuffed Zucchini Squash

2009-10-13T06:02:00.004-05:00

My mother, Judy South, always grew a terrific vegetable garden every year. By harvest time, we had a plethora of zucchini, squash and pumpkins. Mother knew how to make them taste delicious! This recipe is from her extensive collection.

Stuffed Zucchini Squash
(Marian Monson)

3 large squash (6 to 8-inches long)
1 medium onion
2 tablespoons butter
2 cups soft bread crumbs (You can use gluten-free bread crumbs too!)
salt and pepper
Parmesan cheese

Cut squash lengthwise, parboil 10 minutes. Scoop out center, save. Brown onion in butter; take off stove, add 2 cups soft bread crumbs, chopped squash seeds, salt and pepper and 1 tablespoon grated parmesan cheese. Fill squash (6 halves); sprinkle with Parmesan cheese. Bake 1/2 hour at 350 degrees.

(Photo: My mother's mother, Evelyn Maurine Pedersen Bates.)

Roma's Sweet-Sour Cream Dressing

2009-10-13T06:01:00.002-05:00

This is a great tasting sauce over vegetables. My mother, Judy South, kept with her amazing recipe collection in her recipe box.

Sweet-Sour Cream Dressing
(Roma Stevens)

Combine and stir over very low heat until the sauce thickens slightly.

1 beaten egg
1/2 cup cultured sour cream
2 tablespoons sugar
1/4 cup vinegar
1/2 teaspoon salt
1/4 teaspoon paprika

Serve hot over hot vegetables or cold over chilled vegetables. Makes 1 cup. Good for green beans, cabbage, etc.

(Photo: My mother's mother, Evelyn Maurine Pedersen Bates.)

Roma's Blue Cheese Dressing

2009-10-12T06:02:00.000-05:00

Impress your friends with homemade blue cheese dressing...this delicious dressing recipe is from my mother, Judy South's, recipe box.

Blue Cheese Dressing
(Roma Stevens)

1 cup crumbled blue cheese
2 cups mayonnaise
1/4 cup vinegar
2 tablespoons sugar
1/2 cup dairy sour cream
1 clove garlic

Beat until fluffy. Chill.

(Photo: My mother's mother, Evelyn Maurine Pedersen Bates.)

Carol's Fruit Salad

2009-10-12T06:01:00.000-05:00

This easy and yummy recipe is from my mother, Judy South's, earliest recipe box.

Fruit Salad
(Carol Morgan)

Dressing for Fruit Salad:

1 pint sour cream
2 cups miniature marshmallows

Combine and let stand overnight. Add fruit in the morning and serve in the evening.

(Photo: My mother's sister, Susan Bates Ames.)

Seven Layer Salad

2009-10-11T06:02:00.004-05:00

This is another great salad recipe that my mother, Judy South, cut out of a magazine and kept in her recipe box.

Seven Layer Salad

1 1/2 quarts shredded lettuce
2 cups chopped tomatoes
2 cups mushroom slices
1 10-ounce package frozen peas, thawed, drained
4 ounces 100% Natural KRAFT Mild Cheddar Cheese, cubed
1 cup red onion rings
2 cups Miracle Whip Salad Dressing

In 2-quart serving bowl, layer lettuce, tomatoes, mushrooms, peas, cheese and onions. Spread salad dressing over onions, sealing to edge of bowl; cover. Chill several hours or overnight. Garnish with bacon and shredded cheese, if desired.

8 servings.

(Photo: My mother's grandmother, Viva Bates, my mother, and my mother's mother, Maurine Pedersen Bates.)

Crunchy Pea Salad

2009-10-11T06:01:00.006-05:00

My mother, Judy South, makes great salads! This is a recipe she cut out of a magazine and kept in her recipe box.

Crunchy Pea Salad

1/2 cup Miracle Whip Salad Dressing
1/4 cup KRAFT "Zesty" Italian Dressing
1 10-oz. pkg. frozen peas, thawed, drained
1 cup chopped celery
1 cup peanuts
6 crisply cooked bacon slices, crumbled
1/4 cup chopped red onion

Combine salad dressing and Italian dressing; mix well. Add remaining ingredients; mix lightly, Chill. If desired, add additional salad dressing just before serving; or serve in tomatoes, cut into wedges.

8 servings.

(Photo: My mother's parents, Maurine and Norman Bates.)

Pat's Salad

2009-10-10T06:02:00.001-05:00

This recipe is easy and delicious! It is from my mother, Judy South's, collection.

Pat's Salad

1 cucumber
2 tomatoes
1/2 head lettuce
1 pint cottage cheese

Combine all ingredients and serve cold.

(Photo: My mother's grandmother, Marianne Pedersen, in Denmark.)

Rosalie's Celery Slaw

2009-10-10T06:01:00.002-05:00

This recipe is from my mother, Judy South's, extensive collection. She had it in her earliest recipe box, so it is probably circa 1955.

Celery Slaw
(Rosalie Gustafson)

3 cups thin sliced celery
1 teaspoon poppy seeds
1 teaspoon celery seeds
1 tablespoon minced parsley
1/2 teaspoon salt
1 cup mayonnaise

Mix and chill thoroughly. 4 servings.

(Photo: My mother's grandfather, Peder Pedersen in Denmark.)

Roma's Carrots Lyonnaise

2009-10-09T06:02:00.001-05:00

My mother, Judy South, is a great cook. She began collecting recipes many years ago--while she was still in junior high and high school. This recipe is from her earliest recipe box.

Carrots Lyonnaise
(Roma Stevens)

6 medium carrots, cut in julienne strips
1 chicken bouillon cube
1/2 cup boiling water
4 tablespoons butter
3 medium onions, sliced
1 tablespoon all-purpose flour
1/4 teaspoon salt
Dash pepper
3/4 cup water

Dissolve bouillon cube in the 1/2 cup boiling water; add carrots and cook, covered, for 10 min. Meanwhile, melt butter in skillet, add onions and cook, covered, for 15 minutes, stirring occasionally. Stir in flour, salt and pepper. Add the 3/4 cup water; bring to boiling. Add carrots and chicken stock; simmer, uncovered, about 10 min. or till carrots are tender. Add a pinch of sugar just before serving. Serves 6.

(Photo: My uncle, Barry South on left, and my father, David B. South on the right.)

Roma's Creamy Corn

2009-10-09T06:01:00.000-05:00

This is another wonderful recipe from my mother, Judy South's, recipe box.

Creamy Corn
(Roma Stevens)

1 3-oz. pkg. cream cheese, softened
1/4 cup milk
1 tablespoon butter or margarine
1/2 teaspoon onion salt

Combine above ingredients in a sauce pan over low heat until cheese melts.

Add: 1 1-pound can (2 cups) whole kernel corn, drained.

Heat thoroughly and serve. Garnish with parsley or a sprinkle of paprika.

(Photo: My father, David B. South.)

Peggy Sue's Fudge Brownie Pie

2009-10-08T06:02:00.001-05:00

Peggy Sue's Fudge Brownie Pie
(Makes one 9-inch pie)

9-inch unbaked pastry shell
1 cup semi-sweet chocolate chips
¼ cup butter or margarine
1 (14-oz) can sweetened condensed milk
½ cup all-purpose biscuit baking mix
2 eggs
1 tsp vanilla extract
1 cup chopped nuts

Heat oven to 375 degrees. Bake pastry shell 10 minutes; remove from oven. Reduce oven temperature to 325 degrees. In saucepan over very low heat, melt chips with butter. In large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth. Stir in nuts; pour into prepared pastry shell. Bake 35 to 45 minutes or until center is set. Cool. Serve warm or at room temperature with ice cream, if desired.

(Photo: Peggy Sue's daughter, Tess.)

Peggy Sue's Fresh Strawberry Pie

2009-10-08T06:01:00.001-05:00

Peggy Sue's Fresh Strawberry Pie

1 stick or ½ packet of Betty Crocker's pie crust mix
6 cups strawberries (about 1 ½ quarts)
1 cup sugar
3 tbsp cornstarch
½ cup water
Red food coloring
1 pkg (3-oz) cream cheese, softened.

Prepare 9-inch baked pie shell as directed on pkg. Cool. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed berries. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir in few drops red food color; cool. Beat cream cheese until smooth. Spread on bottom of cooled baked pie shell. Fill shell with remaining berries. Pour berry mixture over top. Chill at least 3 hours or until set.

(Photo: Peggy Sue and her daughter, Tess.)

Peggy Sue's Elegant Meringue

2009-10-07T06:02:00.002-05:00

Peggy Sue's Elegant Meringue

3 egg whites
Dash of salt
1 cup marshmallow cream

Beat egg whites and salt until frothy. Add marshmallow cream and continue beating until stiff peaks form. Spread meringue over pie. Brown slightly in oven.

(Photo: Peggy Sue's daughter, Tess.)

Peggy Sue's Double Layer Pumpkin Pie

2009-10-07T06:01:00.001-05:00

Peggy Sue's Double Layer Pumpkin Pie

4-oz cream cheese, softened
1 tbsp milk or half-and-half
1 tbsp sugar
1 ½ cups thawed Cool Whip
1 graham cracker pie crust (6-oz)
2 pkgs (4-serving size) vanilla flavor instand pudding and pie filling
1 can (16-oz) pumpkin
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cloves

Mix cream cheese, 1 tbsp milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick.) Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts, if desired.

(Photo: Peggy Sue's daughter, Ashley.)

Peggy Sue's Date Nut Rolls

2009-10-06T06:02:00.002-05:00

Peggy Sue's Date Nut Rolls

½ cup butter or margarine
2/3 cup sugar
1 cup dates (chopped) or 8 oz
¼ tsp salt
2 eggs—well beaten

Put into a cool electric skillet, stir constantly until thick and medium brown. Set skillet at 250 degrees, unplug and add 1 cup chopped nuts, 2 cups Rice Krispies, 1 tsp vanilla. Then cool, form into balls and roll in coconut.

(Photo: Peggy Sue's daughter, Tess.)

Crisco Single Crust

2009-10-06T06:01:00.002-05:00

Peggy Sue, one of the best cooks I've known, kept this pie crust recipe with her collection.

Crisco Single Crust
(for 9-inch pie)

1 1/3 cups sifted regular flour
½ tsp salt
½ cup Crisco
3 tbsp water

Preheat oven to 425 degrees. Sift flour before measuring; spoon lightly into measuring cup and level without shaking or packing down. Combine flour and salt in a mixing bowl. With a pastry blender or two knives, cut in Crisco until uniform; mixture should be fairly coarse. Sprinkle with water, a tbsp at a time; toss with a fork. Work dough into a firm ball with your hands.

Press dough into a flat circle with smooth edges. On a lightly floured surface, roll dough to a circle about 1 ½ inches larger than inverted pie plate.

Gently ease dough into plate. Be careful not to stretch the dough. Trim 1/2-inch beyond edge of plate; fold under to make a double thickness of dough around rim and flute with fingers or fork.

For a single crust baked with filling, bake according to time and temperature recommended for filling used. For single crust baked without filling, prick bottom and sides thoroughly with a fork. Bake at 425 degrees for 10 to 15 minutes or until brown as desired.

(Photo: Peggy Sue's daughter, Tess.)

Peggy Sue's Coconut-Praline Pie

2009-10-05T06:02:00.001-05:00

Peggy Sue's Coconut-Praline Pie

1 package pie crust mix
1 package coconut almond frosting mix
1 cup sliced almonds
1 egg
Whipped cream or ice cream, if desired

Heat oven to 375 degrees. Prepare pastry for 9-inch One-Crust Pie as directed. Prepare frosting mix as directed except—increase milk to ¾ cup. Mix in sliced almonds and egg thoroughly. Pour into pastry-lined pie plate. Bake until set, about 30 minutes. Serve warm or cool topped with whipped cream.

(Photo: Peggy Sue's daughter, Tess.)

Peggy Sue's Coconut Cream Pie

2009-10-05T06:01:00.001-05:00

Peggy Sue's Coconut Cream Pie

¾ cup sugar
1/3 cup all-purpose flour
¼ tsp salt
2 cups milk
3 slightly beaten egg yolks
2 tbsp butter
1 tsp vanilla
1 9-inch baked pastry shell
1 recipe meringue
1 cup flaked coconut

In saucepan combine sugar, flour and salt; gradually stir in milk. Cook and stir over medium heat till mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir small amount of hot mixture into yolks. Return to hot mixture; cook 2 minutes stirring constantly. Remove from heat. Add butter and vanilla. Cool to room temperature. Pour into baked pastry shell. Sprinkle 1/3 cup coconut over meringue before browning.

(Photo: Peggy Sue's daughter, Tess.)

Peggy Sue's Chocolate Pie

2009-10-04T06:02:00.002-05:00

Peggy Sue's Chocolate Pie

¼ cup cornstarch
1 cup sugar
¼ tsp salt
4 tbsp cocoa
2 cups milk

Combine in a saucepan and cook until thick. Take about 4 tbsp hot mix and stir into 3 slightly beaten egg yolks; add to rest of hot mix. Cook for 5 minutes. Remove from heat and add 4 tbsp butter, 2 tbsp vanilla. Cool and pour into baked pie shell. Top with meringue or whipped cream.

(Photo: Peggy Sue's stepdad and mother, Bud and Shirlene, with Peggy's daughter, Tess, and Tess' cousin.)

Peggy Sue's Chocolate Cream Pie

2009-10-04T06:01:00.002-05:00

Peggy Sue's Chocolate Cream Pie

1 cup sugar
1/3 cup all-purpose flour
¼ tsp salt
2 1-oz square unsweetened chocolate (add with milk)
2 cups milk
3 slightly beaten egg yolks
2 tbsp butter
1 tsp vanilla
1 9-inch baked pastry shell
1 recipe meringue

In saucepan combine sugar, flour and salt; gradually stir in milk. Cook and stir over medium heat till mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir small amount of hot mixture into yolks. Return to hot mixture; cook 2 minutes stirring constantly. Remove from heat. Add butter and vanilla. Cool to room temperature. Pour into baked pastry shell.

(Photo: Peggy Sue's daughter, Tess.)

Peggy Sue's Cherry Banana Pie

2009-10-03T06:02:00.002-05:00

Peggy Sue's Cherry Banana Pie

9-inch baked pie shell
1 can (16 oz) pitted red tart cherries
1 cup sugar
3 tbsp cornstarch
1 tbsp butter
½ tsp cinnamon
1 tsp almond extract
2 medium bananas

Bake pie shell. In saucepan, mix cherries (with liquid), sugar and cornstarch. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir in butter, cool, stir in cinnamon and almond extract. Slice bananas in layers into baked pie. Pour filling over banana slices, chill until set. Put whipped cream on top, if desired.

(Photo: Peggy Sue's daughter, Tess.)

Stromberg's Cheesecake

2009-10-03T06:01:00.003-05:00

This is another delicious recipe from Peggy Sue's amazing collection.

Cheesecake
(D. Stromberg)

Crust: Roll 36 graham crackers. Add a little cinnamon, 2 tbsp powdered sugar, and 1 stick butter. Line bottom and sides of pan, reserving a few crumbs to sprinkle on top.

Filling:
1 cup sugar
1 pkg lemon jello
1 cup boiling water
1 large pkg cream cheese
1 pint whipping cream
1 small can crushed pineapple, drained

Dissolve sugar and jello in boiling water. Add cream cheese and beat until smooth. Cool. Whip cream and fold into jello mixture. Add crushed pineapple. Pour into crust, sprinkle with crumbs, and chill.

(Photo: Peggy Sue's daughter, Tess.)

Peggy Sue's Cheese Crumble Apple Pie

2009-10-02T06:02:00.001-05:00

Peggy Sue's Cheese Crumble Apple Pie

2 ½ cups sliced apples
1 cup brown sugar
Flour
1 tsp cinnamon
½ tsp nutmeg
1 tbsp lemon juice
½ cup butter
2/3 cup grated american cheese
Cheese wedges

Combine apples, ½ cup sugar, 2 tbsp flour, cinnamon, nutmeg and lemon juice; place in deep pie pan. Mix remaining sugar and 2/3 cup flour. Cut in butter with 2 knives or pastry blender. Add cheese, toss lightly. Sprinkle over apples. Bake at 400 degrees for 45 to 55 minutes. Serve with cheese wedges on top. Yields 8 servings.

(Photo: Peggy Sue's daughter, Michelle.)

Peggy Sue's Butterscotch Apple Pie

2009-10-02T06:01:00.002-05:00

Peggy Sue's Butterscotch Apple Pie

9-inch unbaked pastry pie shell
5 cups peeled and sliced apples
1 6-oz pkg butterscotch morsel chips
Cinnamon
¼ cup sugar
¼ cup flour
1 tsp salt
½ cup light cream

Combine apples and butterscotch morsels. Put into pastry shell. Sprinkle generously with cinnamon. Combine sugar, flour, salt and then add cream. Drizzle over apples so that slices are coated. Place pie in large paper bag. Fasten bag securely. Bake in moderate oven at 375 degrees about 70 minutes. Remove from bag at once. cool.

(Photo: Two of Peggy Sue's daughters, Tess and Michelle.)

Peggy Sue's Butterscotch Pie

2009-10-01T06:02:00.001-05:00

Peggy Sue's Butterscotch Pie

¾ cup brown sugar
1/3 cup all-purpose flour
¼ tsp salt
2 cups milk
3 slightly beaten egg yolks
3 tbsp butter
1 tsp vanilla
1 9-inch baked pastry shell
1 recipe meringue

In saucepan combine sugar, flour and salt; gradually stir in milk. Cook and stir over medium heat till mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir small amount of hot mixture into yolks. Return to hot mixture; cook 2 minutes stirring constantly. Remove from heat. Add butter and vanilla. Cool to room temperature. Pour into baked pastry shell.

(Photo: Two of Peggy Sue's children, Michelle and Nick.)

Jillea's Brownie Pie

2009-10-01T06:01:00.002-05:00

What a fabulous cook Peggy Sue was! This recipe is from her extensive collection.

Brownie Pie
(Jillea Evans)

3 egg whites
Dash of salt
¾ cup sugar
¼ cup walnuts, chopped
½ tsp vanilla
3-4 cups chocolate wafer crumbs

Beat egg whites and salt until soft peaks form. Add sugar slowly until stiff peaks. Fold in crumbs, nuts, and vanilla. Spread into 9 inch pie pan. Bake at 325 degrees about 35 minutes. Top with whipped cream, chocolate curls when cool.

(Photo: Peggy Sue's daughter, Michelle, and Michelle's husband, John.)

Peggy Sue's Blueberry-Cream Pie

2009-09-30T06:02:00.002-05:00

Peggy Sue's Blueberry-Cream Pie

2 cups sour cream
1 cup sugar
¼ cup sifted flour
½ tsp salt
¾ tsp almond extract
2 eggs
1 9-inch unbaked graham cracker pie shell
2 cups canned ready-to-use blueberry pie filling
½ cup whipping cream

Preheat oven to 375 degrees. Combine sour cream, sugar, flour, salt, almond extract and eggs. Beat well. Pour into pie shell. Bake for 30 minutes. Spread filling over hot pie. chill whipping cream; spread over pie. Serve chilled. Yield: 6 servings.

(Photo: Peggy Sue's stepdad and son, Bud and Nick.)

Bisquick Mmmpossible Cheesecake

2009-09-30T06:01:00.002-05:00

Peggy Sue Clark kept this recipe in her recipe box.

Bisquick Mmmpossible Cheesecake

¾ cup milk
2 tsp vanilla
2 eggs
1 cup sugar
½ cup Bisquick baking mix
2 pkg (8-oz each) cream cheese, cut into about 1/2-inch cubes and softened
Cheesecake Topping (below)
Fruit

Heat oven to 350 degrees. Grease pie plate, 9x1-1/4. Place milk, vanilla, eggs, sugar and Bisquick in blender container. Cover and blend on high 15 sec. Add cream cheese. Cover and blend on high 2 min. Pour into plate. Bake until center is firm, 40 to 45 min; cool. Spread Cheesecake Topping carefully over top. Garnish with fruit.
Cheesecake Topping: Mix 1 cup dairy sour cream, 2 tbsp sugar and 2 tsp vanilla.

(Photo: Peggy Sue's son, Nick, and his wife, Andrea.)

Barbara's Berry Cream Pie

2009-09-29T06:02:00.003-05:00

This recipe is from Peggy Sue Clark's collection. Peggy Sue was a lovely woman and a marvelous cook!

Berry Cream Pie
(Barbara Melling)

1 can Borden's Sweetened Condensed Milk
2 pkgs Dreamwhip, whipped stiff
1 can Wilderness fruit pie filling (cherry or blueberry)
1/3 cup reconstituted lemon juice
1 tsp almond extract
1 tsp vanilla extract
1 baked and cooled graham cracker crust

Whip dream whip and set aside. Pour sweetened condensed milk into bowl. Stir in until thick 1/3 cup lemon juice. Add almond and lemon extracts. Fold in Dream Whip. Pour into pie crust. Pour pie filling on top. Chill.

(Photo: Peggy Sue's daughter, Michelle Clark.)

Peggy Sue's Berry Cobbler

2009-09-29T06:01:00.001-05:00

Peggy Sue's Berry Cobbler

Large can of berry pie filling
3 eggs
1 cup sugar
1 can evaporated milk
1 tsp salt
1 yellow cake mix
¾ cup chopped nuts
¾ cup butter

Beat first 5 ingredients together. Pour into greased 9x13 inch pan. Sprinkle dry cake mix on top. Drizzle with butter, then sprinkle with nuts. Bake at 350 degrees for 55 minutes. Makes 24 servings.

(Photo: Ashley Clark.)

Peggy Sue's Banana Cream Pie

2009-09-28T06:02:00.001-05:00

Peggy Sue's Banana Cream Pie

¾ cup sugar
1/3 cup all-purpose flour
¼ tsp salt
2 cups milk
3 slightly beaten egg yolks
2 tbsp butter
1 tsp vanilla
1 9-inch baked pastry shell
1 recipe meringue
3 bananas

In saucepan combine sugar, flour and salt; gradually stir in milk. Cook and stir over medium heat till mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir small amount of hot mixture into yolks. Return to hot mixture; cook 2 minutes stirring constantly. Remove from heat. Add butter and vanilla. Cool to room temperature. Slice 3 bananas into cooled 9-inch pie shell; Pour pie filling into baked pastry shell. Top with meringue.

(Photo: Michelle Clark.)

Peggy Sue's Baked Dutch Apple Pie

2009-09-28T06:01:00.002-05:00

Peggy Sue's Baked Dutch Apple Pie

1 (9-oz) graham cracker pie crust
2 large egg yolks, slightly beaten
8 cups sliced, cored, peeled, cooking apples
1 ½ tbsp lemon juice (omit lemon juice if apples are very tart)
2/3 cup sugar
1/3 cup light brown sugar, firmly packed
¼ cup all-purpose flour
¼ tsp salt
¾ tsp cinnamon
½ tsp nutmeg

Topping Mixture:
1 cup flour
1/3 cup sugar
2/3 cup light brown sugar, firmly packed
½ cup butter or margarine, at room temperature

Preheat oven to 375 degrees. Brush bottom and sides of crust evenly with egg yolk; bake on baking sheet until light brown, about 5 minutes. Remove crust from oven. Reduce oven heat to 350 degrees.

Combine sliced apples, lemon juice, 2/3 cup sugar, 1/3 cup brown sugar, ¼ cup flour, salt, cinnamon, and nutmeg. Mix well and spoon into crust. In medium bowl, combine topping mix of flour, sugar, brown sugar and butter with a fork or pastry blender until crumbly. Sprinkle topping mixture evenly over apples. Bake on baking sheet until topping is golden and filling is bubbling, about 55 minutes. Cool on wire rack about 4 hours. Serve at room temperature.

(Photo: Nick Clark.)

Peggy Sue's Applesauce Raisin Crumb Pie

2009-09-27T09:38:00.001-05:00

Peggy Sue's Applesauce Raisin Crumb Pie

1 can (16-oz) or 1 jar (15-oz) applesauce
1 cup packed brown sugar
¼ cup butter
Dash of salt
1 cup golden raisins
4 eggs
Unbaked 10-inch pie shell
¾ cup buttermilk biscuit mix
¼ cut granulated sugar
2 tbsp butter

Into a 2-quart saucepan, turn the applesauce and brown sugar. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat. Add ¼ cup butter and the salt. Stir until butter is melted. Stir in raisins. Cool to room temperature. In small mixing bowl beat eggs well; add to colled applesauce mixture and blend well. Pour into pie shell. Bake in a preheated 375 degree oven on rack below center for 20 minutes. In a medium mixing bowl, stir together the biscuit mix and granulated sugar. Cut in two tbsp of butter until size of peas. Sprinkle on pie and bake at 375 degrees until top is golden brown or 25 minutes.

(Photo: Tess Clark.)

Peggy Sue's Apple Crisp

2009-09-27T09:32:00.002-05:00

Peggy Sue's Apple Crisp

5 to 6 cooking apples
1 cup sugar
½ cup flour
¼ tsp salt
1 tsp lemon juice
1 tsp cinammon
4 tbsp butter

Peel apples, slice, add lemon juice. Blend the rest of the ingredients until crumbly. Grease bottom of pan. Bake at 375 degrees for 25 minutes or until done. Sprinkle a little bit of sugar on top.

(Photo: Tess Clark.)

Peggy Sue's Yellow Cake

2009-09-26T06:02:00.001-05:00

Peggy Sue's Yellow Cake

½ cup vegetable shortening or 1 cube butter
1 cup sugar
1 tsp salt
2 eggs
2 cups flour
2 ½ tsp baking powder
¾ cup milk
1 tsp vanilla or lemon extract

Cream shortening, sugar and salt till fluffy. Add eggs, beat 3 minutes. Add dry ingredients, milk and vanilla. Beat 3 minutes. Bake at 350 degrees for 30 minutes.

(Photo: Ashley Clark.)

Peggy Sue's Ultimate Chocolate Cake

2009-09-26T06:01:00.001-05:00

Peggy Sue's Ultimate Chocolate Cake

2 cups unsifted flour
2/3 cup cocoa
1 ¼ tsp baking soda
¼ tsp baking powder
1 2/3 cups sugar
4 eggs
1 tsp vanilla
1 cup mayonnaise
1 1/3 cups water

Grease and flour bottoms of two 9-inch layer cake pans. Mix first 4 ingredients, set aside. In large bowl with mixer at high speed, beat next 3 ingredients 3 minutes or until light and fluffy. At low speed beat in mayonnaise. Add flour mixture in four additions alternately with water, beginning and ending with flour. Pour into pans, bake in 350 degree oven 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove. Frost.

(Photo: Ashley Clark.)

Peggy Sue's Sour Cream Spice Cake

2009-09-25T06:02:00.001-05:00

Peggy Sue's Sour Cream Spice Cake

1 cup brown sugar
1 cup sour cream
1 egg slightly beaten
1 ½ cups sifted flour
1 tsp soda
1 tsp cinnamon
¼ tsp cream of tarter
½ tsp salt
1 tsp nutmeg
½ cup chopped nuts
½ cup chopped raisins

Bake at 350 degrees for 25 minutes. Double for large cake.

(Photo: Tess Clark.)

Peggy Sue's Sour Cream Chocolate Cake

2009-09-25T06:01:00.001-05:00

Peggy Sue's Sour Cream Chocolate Cake

3 cups flour
2 cups sugar
1 tsp salt
1 tsp vanilla
1 cup sour cream
2 tsp baking soda
2 eggs
1 cup Crisco oil
1 cup hot water

Mix 5 tbsp cocoa in hot water; Combine in large bowl and blend together ingredients. Pour in greased pan and floured, and cook in 375 degree oven for 35 minutes.

(Photo: Nick and Michelle Clark.)

Peggy Sue's Soft Buttercream Icing

2009-09-24T06:02:00.002-05:00

Peggy Sue's Soft Buttercream Icing

1 ½ lb powdered sugar (about 5 cups)
12 cup shortening
¼ cup butter or margarine
1 egg white
½ tsp salt
½ tsp vanilla
½ tsp lemon
¼ tsp rum flavoring
5-6 tbsp hot milk or water.

Place all ingredients together and beat for at least 3 minutes on medium speed.

(Photo: Michelle Clark.)

Peggy Sue's Squash Cake

2009-09-24T06:01:00.001-05:00

Peggy Sue's Squash Cake

½ cup shortening
2 eggs
1 ¼ cups sugar
1 tsp vanilla
1 cup squash
½ tsp soda
½ cup milk
½ tsp cinnamon
½ tsp cloves
2 tsp baking powder
½ tsp allspice
½ tsp salt
2 cups flour

Mix milk, squash and soda. Cream shortening, eggs and sugar. Add squash and vanilla. Mix in dry ingredients. Bake at 350 degrees for 30 minutes.

(Photo: Peggy Sue and Tess Clark.)

Peggy Sue's Pumpkin Roundabouts

2009-09-23T06:02:00.001-05:00

Peggy Sue's Pumpkin Roundabouts

2/3 cup margarine
2 ¾ cups sugar
3 eggs
1 10-oz can pumpkin (1 cup and 2 tbsp)
3 ½ cups flour
1 tsp soda
½ tsp baking powder
1 tsp salt
½ tsp cloves
½ tsp nutmeg
½ tsp cinnamon
½ tsp allspice
3/4 cups chopped nuts
½ cup maraschino cherries

Heat oven to 325 degrees. Cream sugar and shortening. Add eggs one at a time, mix well. Blend in pumpkin. Combine dry ingredients. Add to cream mixture. Stir in nuts and cherries. Pour into greased and floured 16 oz cans, fill ½ full. Bake for 30 to 45 minutes. Unmold. Cool thoroughly, if desired spread with cream cheese or butter.

(Photo: Ashley Clark.)

Peggy Sue's Pumpkin Cake

2009-09-23T06:01:00.002-05:00

Peggy Sue's Pumpkin Cake

2 cups flour
2 tsp soda
1 tsp salt
½ tsp cloves
1 2/3 cups sugar
1 tsp baking powder
1 tsp cinnamon
2/3 cup melted shortening
2 cups pumpkin
2/3 cup milk
1 cup raisins
2 eggs

Add nuts if desired; oven 350 degrees for 1 hour.

(Photo: Peggy Sue's mother, Shirlene, with Ashley Clark.)

Peggy Sue's Potato Cake

2009-09-22T06:02:00.002-05:00

No Idahoan's recipe collection would be complete without potato desserts! This yummy potato cake recipe is from Peggy Sue Clark's recipe box.

Peggy Sue's Potato Cake

2 cups sugar
½ cup butter
4 eggs
2 squares melted chocolate
¾ cup sour milk
2 cups flour
1 tsp soda
1 tsp cinnamon, nutmeg, allspice and cloves
1 cup raisins
1 cup chopped nuts
1 cup warm mashed potatoes

Bake 45 minutes at 350 degrees

(Photo: Ashley and Tess Clark with Oscar.)

Jolene's Lemon Poppy Seed Cake

2009-09-22T06:01:00.000-05:00

This recipe is from Peggy Sue's sister, Jolene. Peggy Sue kept it in her recipe box.

Poppy Seed Cake
(Jolene's)

1 package lemon cake
1 package 3 ¾ oz instant lemon pudding
4 eggs
½ cup salad oil
2-4 tbsp poppy seeds
1 ½ cup water

Mix and bake in a bundt cake pan for 50 minutes at 350 degrees. Sprinkle with powdered sugar.

(Photo: Peggy Sue and Tess Clark with Bugs Bunny.)

Louise's Oatmeal Cake

2009-09-21T15:46:00.002-05:00

This is another recipe from Peggy Sue Clark's fabulous collection.

Oatmeal Cake
(Louise Kator)

1 ½ cup boiling water poured over 1 cup quick oats and 1 cube butter or margarine. Let stand until melted and add:
2 eggs
1 cup brown sugar
1 cup white sugar
1 ½ cup sifted flour
½ tsp salt
1 tsp soda, nutmeg, cinnamon, and vanilla.

Bake at 350 degrees for 30 to 35 minutes in a 9 x 12 pan.

While cake is baking, make frosting of 6 tbsp melted margarine, 1 cup white sugar, ¼ cup evaporated milk. Heat through and add 1 cup coconut, 1 cup walnuts, and 1 tsp vanilla. Spread on top of cake when baked and put back in oven for 5 minutes.

(Photo: Peggy Sue and Tess Clark.)

Brown's Oatmeal Cake

2009-09-21T15:43:00.002-05:00

This recipe is from Peggy Sue Clark's recipe collection. She was an amazing cook!

Brown's Oatmeal Cake
(J. Brown)

Cook and let stand 20 minutes:
1 cup oatmeal
1 ¼ cup boiling water

Blend together as usual:
1 cube butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups plus 2 tbsp flour
½ tsp salt
1 tsp soda

Bake for 30-35 minutes at 350 degrees. Frost with coconut pecan or buttercream frosting.

(Photo: Nick Clark)

Peggy Sue's Oatmeal Cake

2009-09-20T06:02:00.001-05:00

Peggy Sue's Oatmeal Cake

½ cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 1/3 cup flour
1 tsp soda
1 tsp cinnamon
1 tsp salt
1 ¼ c hot water—pour over 1 cup oatmeal.

Bake at 350 degrees for 40 minutes.

Topping for Cake:

¼ cup margarine
¼ cup evaporated milk
½ cup brown sugar
1 cup coconut
½ cup nuts

(Photo: Nick Clark.)

Billie's Never Fail White Decorator Icing

2009-09-20T06:01:00.002-05:00

This recipe is from Peggy Sue Clark's recipe box.

Never Fail White Decorator Icing
(Billie Jarvis)

1 lb powdered sugar
2/3 cup Crisco shortening
Dash of salt
1 tsp vanilla
¼ to ½ cup of 2% milk

Mix on low for 1 minute adding a little milk at a time. Then mix on higher when you get it to the right thickness. (Never substitute any of the ingredients for something else.)

Lemon Frosting: Add 1 tsp lemon extract and 2 drops of food coloring.
Chocolate Frosting: Add 3 tbsp of cocoa and use vanilla flavoring.
Orange or Strawberry Frosting: Add orange or strawberry extract instead of vanilla and 3 drops of yellow or red food coloring.

(Photo: Michelle and Ashley Clark.)