Recipe: TALK TKL 7/25 Recipes - Just Like Mom Used to Make

BARBECUED TENNESSEE PORK SHOULDER

5 to 7 pound fresh pork shoulder, or equivalent in other barbecueing pork
Place in heavy roasting pan, and cook in 300F oven until well done (3 hours
or more). or until it can be removed from bone and easily torn or cut into
bite-sized pieces. Remove from pan, and drain off excess fat. Remove skin
and any visible fat, and pull or cut into bite sized pieces.

Make a sauce of the following:

1 cup vinegar
1 (8oz) can tomato sauce
1/2 cup water
2 Tbsps Worcestershire sauce
2 to 4 Tbsps brown sugar--to suit taste
1 tsp Tobasco or red hot sauce
Combine these ingredients, and pour into container that pork was cooked in,
and with a wooden spoon, scrape browned particles from bottom of pan, and
allow to simmer on low about 5 minutes.
Return torn pork to sauce in pan and stir gently to blend. Return to warm
oven for about an hour. If you are in a hurry, as I usually am, this can be
simmered on top of the stove for a shorter period of time. The trick is to
have the meat absorb all the sauce.
Serve on buns with Cole Slaw and Corn-on-the-cob or French Frys
c

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Cora, NC (9:19:03 pm) : POTATO SALAD

8 - 10 whole potatoes
1 c. chopped celery
1/2 c. chopped green onion
1/2 c. chopped green pepper
Hellman1s mayonnaise
salt

Boil potatoes in salted water until just cooked through. Drain; cool
slightly; peel and cut into bite size pieces while still hot. Add remaining
ingredients using enough mayonnaise to moisten completely. Salt to taste.
Refrigerate until serving.

This is the 3freshest2 tasting potato salad I1ve ever tasted.

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Betsy, NY (9:21:15 pm) :
Here's some real 60s and 70s food

Ann Landers' Meat Loaf *

Serving Size : 8 Preparation Time :0:00
Categories : Ground Beef

2 pounds Ground beef
2 Eggs
1 1/2 cups Breadcrumbs
3/4 cup Ketchup
1 teaspoon MSG
1/2 cup Water -- warm
1 package Dry onion soup mix
2 slices Bacon -- (opt)
8 ounces Tomato sauce

Mix all ingredients except bacon and tomato sauce. Put in a 9x5" loaf pan;
cover with 2 strips of bacon. Pour tomato sauce over meat. Bake 1-1/2
hours at 350~.

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CarolB, FL (9:22:02 pm) : Here is a recipe I still make because it is so
good. We used to eat it about once a month!

MOM'S BEEF STOGANOFF

2 pounds lean stew meat ( or cut up round steak)
Dredge in flour
Brown in 1 stick real butter
When meat is browned, add:
1 can beef bouillion
1 can french onion soup

Cover and simmer gently until tender. (2 or so hours)
1/2 hour before serving add 1 cup sliced mushrooms
Just before serving, add 1 cup sour cream. Warm but do not boil. Serve on
hot rice.

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Cora, NC (9:23:44 pm) : Everyone has a version, but this is the one I grew
up with at home. My mother always made it for my brothers to take to
potlucks before they all cooked.

LAYERED SALAD

fresh spinach or lettuce, in bite-size pieces
6 hard boiled eggs
1 c. cooked, crumbled bacon
1 box frozen peas, uncooked
1 c. sliced green onions
1 c. mayonnaise
1 c. sour cream
1 c. grated Swiss cheese

Layer first 5 ingredients in a large straight sided glass salad bowl in the
order given. Mix mayonnaise and sour cream. Pour over salad and smooth over
salad sealing to edges of bowl. Sprinkle cheese over mayonnaise mixture.
Cover tightly with plastic wrap and refrigerate overnight (or for several
hours.) Serves lots.

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Betsy, NY (9:23:48 pm) :
No-Mix Meat Loaf (Makes its own gravy)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Beef
Quick

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Ground beef -- lean
1 1/2 ounces Onion soup mix
1 cup Cream of mushroom soup

Form ground beef into loaf about 3" high on a large sheet of aluminum
foil. Sprinkle soup mix on top. Spread soup from can over the top.
Wrap foil loosely but seal tight. Place on a baking sheet or in a shallow
pan. Bake at 350 degrees for 1 hr. and 20 minutes.

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Cora, NC (9:26:14 pm) : My mother made everything fast and easy with so many
mouths to feed. This is one of those things we thought was weird, but we
still eat it when we are in a hurry.

HOMGOM (BEFORE THERE WAS HAMBURGER HELPER!)

1 lb. hamburger
1 can Franco American spaghetti

Brown hamburger. Add spaghetti and heat thoroughly.

My mother had 6 kids (5 boys.) She made lots of quick, easy, simple meals
that would appeal to everyone1s taste. It wasn1t gourmet, but it worked. We
all grew up healthy, happy and loving all kinds of food. My youngest brother
is a chef!

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CarolB, FL (9:28:03 pm) : I posted these last Saturday. But these are a
personal favorite and never have I made them that I don't have requests for
the recipe.

MOM'S HAM BALLS
1 pound ground pork
1 pound ground ham
2 slices decrusted bread
2 eggs
1 cup milk

Mix meats. Beat eggs and milk. Pour over bread and add to meat. Form into
oblong balls or small loaves. Place in baking pan.

Heat:
3/4 cup white vinegar
1 1/2 cup brown sugar
1/4 cup water
1 1/2 teaspoon yellow mustard

Pour sauce over ham balls. Bake at 350* for 1 hour, basting very frequently
with sauce.

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Kathy, IN (9:30:22 pm) : Pasties
Crust
2 c flour
3/4 cup crisco
salt
4-6T cold water
Cut in shortening with pastry blender til size of peas. Stir in cold water
slowly with fork til makes a ball. Roll 1/2 dough out on floured board. Line
pie plate with dough. Fill 1/2 of dough with 1/2 of following filling
ingredients:
1 lb. sausage, ground beef or mixture, browned and drained
diced onion to taste
2-3 diced raw peeled potatoes
Dot with butter.
Bring empty side of dough over top and seal edges with water. crimp edge of
dough, pierce with fork and brush with milk or water. Repeat with other 1/2
of
dough and filling in same pie pan.
Bake 375 until lightly brown about 1 hour. Serve with cream of potato soup
for gravy.
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Cora, NC (9:31:02 pm) : SKROODLES

1 lb. hamburger
1 can tomato soup
1 pkg. rotini noodles (which my mother called skroodles)

Brown hamburger (with onion if you like.) Add tomato soup and cooked rotini
noodles; simmer until heated through. Serve with Parmesan cheese.

Another of my mother1s standbys, with a salad and garlic bread. And a canned
soup special!

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CarolB, FL (9:31:58 pm) : Cora, Joe's Grandma Lee, used to make what she
called Turkey. Ground beef, lots and lots of macaroni and ketsup. She had
many mouths to feed, couldn't afford the bird and her kid's still ask for
it!!
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Cookie, NH (9:33:44 pm) : 2 cups rice( not instant) cooked
Mom's Christmas pudding

1 tub of Cool whip
cherries, quartered
1 large can of pineapple

Mix all together and let set overnight. Emjoy
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Cookie, NH (9:37:03 pm) : I'll try again:
Mom's Christmas pudding

2 cups rice (not instant) cooked
1 tub of cool whip
cherries, quartered
1 large can of pineapple, drained

Mix all together and let set overnight. Enjoy!
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Cora, NC (9:38:40 pm) : ORANGE - ROMAINE SALAD

Salad:
Romaine lettuce
1 can mandarin oranges, drained
1/4 c. slivered almonds, toasted
2 green onions, sliced
1/4 c. bacon, cooked and crumbled

Dressing:
1/4 c. salad oil
2 T. sugar
2 T. vinegar
1/2 t. salt
dash of hot sauce

Shake together until blended and pour over salad ingredients.

I just asked Grant, and this is his favorite, minus the nuts, which I leave
in and let him pick out. He loves salad!
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CarolB, FL (9:40:12 pm) : Mom used to make these for guests and I thought
they were so expensive and wonderful because she always mades her own yeast
rolls to go along with. They were and still are special. You just have to
taste as you simmer.

MOM'S HOT HAM SANDWICHES

Pour over 2 center cut ham slices:

3/4 cup catsup
2 heaping tablespoons brown sugar
1/4 teaspoon mustard
celery seed to taste (about a tablespoon)
2-3 tablespoons vinegar
water as needed

Simmer on low for 2 hours, Break ham up into bite sized pieces as it cooks.
Add water if needed.
Serve only on hot homemade dinner rolls.
(I adjust the seasoning as I go, adding a little more of this or that as it
cooks.)

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Kathy, IN (9:41:10 pm) : What about dads?
My Dad loved to make chicken and dumplings.
He would stew a hen and pick it off the bone while the broth was congealing.
Then he would skim off the broth and add his dumplings:
1 c flour
1 1/2 t salt
2 T. veg oil
1 egg
1/4 plus 2 T milk.
2-3 drops of yellow food coloring (if desired)
Mix dry ingredients and mix oil and mik with slightly beaten egg and then
stir everything together.
Return the chicken to the broth. In a separate pan boil 1/2 to 1 lb egg
noodles as package instructs. drain and add to chicken and broth.
then drop dumplings by big spoonfuls onto broth and cook on top of stove 10
min uncovered followed by 10 min covered.
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Mimi, Texas (9:41:32 pm) : This is something my family loves and we only
have it for holidays, because it is so rich!
Cherry Delight
mix together:
1 large carton whipped topping
1 can sweetened condensed milk
then fold in:
1 can cherry pie filling
1 can crushed pineapple, well drained
1 can mandarin oranges, drained
This recipe was given to me by a neighbor and is now a tradition to have for
holidays.
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Cora, NC (9:43:53 pm) : MARTIAN MEATBALLS

1 lb. hamburger
bread crumbs
seasoned salt
1 can cream of mushroom soup
1 c. sour cream
noodles or rice

Mix hamburger with small amount of bread crumbs and seasoned salt. Brown in
pan until cooked through; drain fat and return to pan. Mix soup and sour
cream and add to browned meatballs. Heat through. Serve over cooked noodles
or rice.

Where she came up with these names I1ll never know, but it did add a lot to
the enjoyment of very simple meals for kids.
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Velma, Tn (9:44:01 pm) : The one recipe that has been passed down from my
grandmother, mother, and now me is Fresh Coconut Cake at Christmas--my
children expect it. This isn't my recipe , but the quickest one I could
find.

The Honorable Fred Thompson

U.S. Senator, Tennessee

Specialty Recipe

Ruth Thompson's Fresh Coconut Cake

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Recipe of Senator Thompson's Mother

Ingredients
White Cake
1/2 cup of vegetable shortening
1-1/4 cups of granulated sugar
2 cups sifted cake flour
2-1/2 teaspoons baking powder
1/4 teaspoon of salt
1 cup milk
1 teaspoon of vanilla extract
3 egg whites
1 fresh grated coconut and its milk

Cream the shortening and sugar together until fluffy. Sift flour, baking
powder, and salt together 3 times. Then alternating with milk, add flour
mixture to sugar mixture, a small amount at a time, beating after each time
until smooth. Add vanilla extract. Beat egg whites until they form stiff
peaks. Stir into batter. Bake in 2 greased and floured 8 inch or 9 inch
cake pans at 350 F for 30 minutes or until done. Let cool. Dribble coconut
milk over each layer before frosting with Fluffy White Frosting.

* You found this recipe on 1st Traveler's Choice Internet Cookbook.
(www.virtualcities.com)

Fluffy White Frosting

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Ingredients
1-2/3 cups granulated sugar
1/2 cup of water
1/4 teaspoon of cream of tartar
1/2 cup of egg whites (3 eggs)

Combine sugar, water and cream of tartar. Stir over low heat until sugar
has dissolved. Then boil without stirring until syrup threads from spoon.
Beat egg whites until stiff peaks form. Now add syrup mixture to egg whites
gradually, beating all the time until cool enough to spread. Frost top and
sides of cake. Then, sprinkle with coconut to top and sides of cake.

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Kathy, IN (9:51:42 pm) : Holiday Fruit Cookies
!C shortening
2c brown sugar
2 eggs
1/2 c buttermilk
3 1/2 c flour
1 t soda
1 t salt
1 1/2 c nut meats
2 c candied cherries
2 c chopped dates
Mix shortening, sugar and eggs. Stir in buttermilk and sift and stir in
flour, soda and salt. Add nuts and fruit. Chill 1 hr. Drop on sheets. Bake
10 min at 400
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Cora, NC (9:51:57 pm) : SEVEN CUP SALAD

1 c. pineapple chunks, drained
1 c. fruit cocktail, drained
1 c. mandarin oranges, drained
1 c. miniature marshmallows
1 c. coconut
1 c. sour cream
1 c. cottage cheese

Mix together, chill and serve.

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Velma, Tn (9:52:47 pm) : Here is a recipe that goes with the Fresh Coconut
Cake at Christmas. Boiled custard is a misnoma--it ruins it to boil it.
Similar to egg nog in consistency.

Boiled Custard

1 quart whole milk
3 egg yolks
1/2 cup plus 2 tablespoons sugar
Pinch of salt
1 teaspoon vanilla extract

Heat milk in a large suacepan until
it just begins to simmer. Beat egg
yolks with sugar and salt in mixing
bowl. Gradually stir in about 1 cup
of hot milk to temper egg yolks. Pour
egg mixture into remaining milk. Cook
over low heat stirring constantly,
until thickened and custard coats the
back of a wooden spoon. Do not allow
to boil. Cool. Stir in vanilla and
chill before serving. Serve in cups
or glasses. Top with a dollop of
whipped cream or vanilla ice cream,
if desired.
.
Serves 6

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CarolB, FL (9:54:08 pm) :

MOM'S APPLESAUCE-CINNAMON SALAD
1 package red jello
1/2 cup red hots
1 cup boiling water
2 1/2 cups applesauce

Mix above and pour half of mixture into 9X9 pan. Congeal.( Keep other half
at room temperature)

Mix:
1 8 ounce package cream cheese
1/2 cup chopped nuts (pecans)
2 tablespoons mayonaise

Spread cream cheese mixture over congealed salad and pour rest of applesauce
mixture over. Chill until firm.

Christmas memories!

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CarolB, FL (9:55:19 pm) :

Mom's Lime Jello Salad

1 package lime jello
1 cup bolilng water
Mix and cool, but do not congeal.

3/4 cup celery, diced fine
1/2-3/4 cup green pepper, diced fine
1/2 cup cucumber, diced fined (peeled and seeded)
2-3 tablespoons grated onion
1 cup mayonaise
1 cup cottage cheese

Mix above with chilled jello., stirring well. Chill overnight.

Christmas memories!!!

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Kathy, IN (9:59:54 pm) : In memory of Norma Cummins, one of the most special
people ever:
Cherry Carnival Cottage Pudding
Mix
1 3/4c flour
2 t baking powder
1/2 t salt
Add
1/4 c soft shortening
3/4 c sugar (1 c for sour cherries)
1 egg
3/4 c milk
2 c well drained cherries (save juice)
1/2 c chopped nuts
por into greased and floured 9 inch pan
Cook for 40 to 50 minutes at 350. Serve hot with sauce:
1/2 c sugar
2 T cornstarch
Stirring gradually add 1 c boiling water
3/4 c juice from cherries. Boil hard 1 minute, stirring constantly. Stir in
1/4 t almond extract and few drops red food coloring keep hot until time to
serve.
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Cora, NC (10:00:11 pm) : EGGPLANT CASSEROLE

1 large eggplant, cubed
1/2 c. chopped onion
1 can mushroom soup
1 egg
1 1/4 c. herb seasoned stuffing mix
2 T. butter
1 c. grated sharp cheese

Cook eggplant and onion together in a small amount of water until tender;
drain. Add eggplant and onion to the soup, beaten egg, and 3/4 c. stuffing
mix. Put in a greased 2 1/2 qt. casserole and top with mixture of 1/2 c
stuffing mix, 2 T. melted butter and 1 c. grated cheese. Bake at 350 degrees
for 30-40 minutes.
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Cora, NC (10:03:07 pm) : My mother always made this when it was her turn for
her bridge club. I loved it because the house was sooo clean, the smell of
fresh brewed coffee filled the house, and I got to serve the dessert and
listen to all the gossip, as long as I was quiet.

UNCOOKED DATE LOAF
(Joy of Cooking, page 704)

Crush:
1/2 lb. (2 c.) graham crackers
Remove pits and cut into pieces:
1 lb. (2 c.) dates
Cut into pieces:
1/2 lb. (4 c.) marshmallows
Chop fine:
1 c. pecans
Whip until stiff:
1 c. whipping cream
Fold in:
1 t. vanilla extract
Combine 1/2 the cracker crumbs with the dates, marshmallows, nuts and
whipped cream. Shape into a roll. Roll it in the remaining cracker crumbs.
Chill for 12 hours. Serve, cut into slices, with:
whipped cream

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Kathy, IN (10:13:16 pm) : Hoppin' John
1/2 lb bacon cut into 1 " pieces
1/2 c chopped green pepper
2 celery ribs chopped
6 green onions sliced
1 c uncooked long grain rice
2 c water
s& p to taste
1 t red pepper
1/2 t dried basil
1/4 t thyme
1/4 t oregano
1 bay leaf
15 oz black eyed peas canned, drained
Cook bacon til crisp, drain reserve drippings. Saute green pepper, celery
and onions in drippings until almost tender. Add rice, water, seasonings.
Cover, simmer 10 minutes. Add peas and bacon, cook 10 min. remove bay leaf.
serve
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Velma, Tn (10:14:56 pm) : There you go--Hoppin' John
Here is a favorite pie in the South that you find at every pot luck.
Chess Pie

* 3 eggs
* 1 1/2 cups sugar
* 3 tablespoons melted butter
* 1 tablespoon plain white cornmeal
* 1/3 cup buttermilk
* 1/2 teaspoon salt
* 1 1/2 teaspoons vanilla extract
* 1 unbaked 9-inch pie crust
(recipe follows)

Beat the eggs with a wire whisk. Add
sugar, melted butter, cornmeal,
buttermilk, salt, and vanilla extract.
Mix the ingredients well and pour into
an unbaked 9-inch pie shell. Bake in a
preheated 375 oven on the bottom rack
for 15 minutes, then reduce heat to
350 and bake 20 minutes more.

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Cora, NC (10:17:32 pm) : Another 3approximate2 recipe from my Great Aunt
Martha. She always made this for our big family Thanksgiving and Christmas
dinners. We never knew why she always brought such a small dish of it, until
just before she died and she passed the recipe to my mother. Grating those
sweet potatoes was a nightmare! When the food processor came into our home,
there finally was enough sweet potato pudding to go around! This is
different from most sweet potato puddings which are made of cooked, mashed
sweet potatoes. I love the texture of this one and the simple, clean taste
of nutmeg.

SWEET POTATO PUDDING

4 - 6 c. grated, raw sweet potato
1 1/2 - 2 c. sugar
2 - 3 eggs, beaten
1/2 - 3/4 c. melted butter
1 1/2 - 2 c. milk
1 - 2 t. nutmeg

Mix sweet potatoes and sugar. Add beaten eggs, melted butter, milk and
nutmeg. Pour into a casserole dish and bake covered at 375 degrees for 30
minutes. Remove cover and bake for another 30 - 45 minutes.
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Cora, NC (10:25:43 pm) : This recipe was my husband1s grandmother1s. She
came to this country from Czechoslovakia when she was a young woman. She was
a wonderful cook who lived in a Bohemian neighborhood in Chicago and always
cooked the foods she grew up with. The measurements are approximated by
observing her cook.

TOMATO GRAVY

1 c. tomato juice
1 c. beef broth
salt
pepper
onion powder, to taste
pinch of cinnamon
sugar - if the tomato juice is sour
1 T. flour
1 T. Crisco

Bring first 7 ingredients to a boil. Melt Crisco and mix with flour until
lightly browned. Add flour mix to tomato juice mixture and stir until
thickened. Serve with roast beef.
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Kathy, IN (10:31:01 pm) : Red Velvet Cake
1/2 c shortening
2 eggs
1 oz red food coloring
2 1/2 c flour
1 t white vinegar
1 t salt
1 1/2 c sugar
1 T cocoa
1 c buttermilk
1 t vanilla
1 t soda
Cream shortening and sugar; add eggs. Sift dry ingredients and add
alternately with buttermilk. Dissolve 1 t soda in vinegar and add to mix.
Add vanilla. Bake at 350 for 30 min.
Red Velvet Icing
2T flour
1 c sugar
1 c butter
1 c milk
1 t vanilla
Cook milk and flour until thickened, cool. Cream butter, sugar and vanilla
and beat until fluffy. Blend in the cold mix and beat until sugar is
dissolved.
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Cora, NC (10:33:37 pm) : My mother-in-law made these and they quickly became
my favorites. She made them best though.

LORRAINE1S BROWNIES

4 squares (1 oz. each) unsweetened chocolate
1 c. margarine
4 eggs
2 c. sugar
1 c. flour
1 c. nuts

Melt chocolate and margarine. Stir in sugar. Add eggs, one at a time and
mix. Add in flour and nuts. Pour into greases jelly roll pan. Bake at 350
degrees for 25 - 35 minutes. Cool in pan and slice to desired size. Frost
with frosting below(which is not mandatory, but really good!

Frosting:

1/4 c. margarine
2 squares (1 oz. each) unsweetened chocolate
1 t. vanilla extract
1 t. lemon juice
1/8 t. salt
1 1/2 c. confectioner1s sugar

Melt chocolate and blend with remaining ingredients. Smooth on top of
brownies, which have already been sliced in pan. Frosting is not stiff, so
brownies lift out of pan better if already sliced before frosting.

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Cora, NC (10:40:01 pm) : This dish is actually from my sorority house in
college. The dietitian was a friend of my mother1s who passed the recipe
along to her, to help feed our large family.

CHICKEN TETRAZINI
2 c. spaghetti, broken into 22 pieces
1/2 c. chopped green pepper
1/4 c. onions, finely chopped
1 1/2 c. chicken broth
1/8 t. pepper
2 1/2 c. cooked chicken, diced
1/4 c. mushrooms
1/4 c. green olives, sliced
1 can mushroom soup, undiluted
3/4 t. salt
2 1/2 c. grated sharp cheddar cheese

Cook spaghetti and drain. Mix chicken, mushrooms, green peppers, olives,
onion, spaghetti, salt and pepper, mushroom soup and 1 1/2 c. cheese. Pour
into lightly greased 132 x 92 baking dish. Sprinkle remaining cheese over
top. Bake at 350 degrees for about 45 minutes.

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Sue A,CA (10:43:44 pm) : Corn Fritters
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1/2 cup milk
1 teaspoon salad oil
1 cup corn
Dry corn off on papers towels if using canned. Heat fat or oil (3 to 4
inches) to 375 degrees in deep fryer or kettle.
Mix everything but corn in medium size bowl, with rotary beater until
smooth.. Add corn to the batter and stir in. Drop level tablespoonsfuls into
hot fate and fry about 5 minutes or until thoroughly cooked. Drain.

My mom served them in bowls with syrup on them...sometimes for a casual
Sunday night supper.
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Sue A,CA (10:55:29 pm) : Lemon Pudding Cake
2 eggs, separated
1 teaspoon grated lemon peel
1/4 cup lemon juice
2/3 cup milk
1/4 cup flour
1/4 teaspoon salt
Heat oven to 350F. Beat egg whites until stiff peaks form; set aside. Beat
egg yooks. Blend in lemon peel, juice, and milk. Add sugar, flour and salt;
beat until smooth. Fold into whites. Pour unto ungreased 1-quart casserole
in pan of very hot water (1 inch deep)
Bake 45 -50 minutes. Serve warm or cool and, if desired, with whipped cream.

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Sue A,CA (11:08:17 pm) : Sue A,CA (10:55:29 pm) : Lemon Pudding
Cake--Corrected
2 eggs, separated
1 teaspoon grated lemon peel
1/4 cup lemon juice
2/3 cup milk
1 cup sugar
1/4 cup flour
1/4 teaspoon salt
Heat oven to 350F. Beat egg whites until stiff peaks form; set aside. Beat
egg yooks. Blend in lemon peel, juice, and milk. Add sugar, flour and salt;
beat until smooth. Fold into whites. Pour into ungreased 1-quart casserole
in pan of very hot water (1 inch deep)
Bake 45 -50 minutes. Serve warm or cool and, if desired, with whipped cream.

The other recipe I left out the sugar

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