Holiday Traditions 2016 by Denton Media Company

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Appetizers CHEESE BALL

2- 8 oz packages cream cheese ⁄4 cup crushed pineapple (drain very good) 2 tsps seasoning salt 1 tbsp fine chopped onion 1 tbsp fine chopped bell pepper 2 cups fine chopped pecans Mix first 5 ingredients into a ball. Roll ball in fine chopped pecans and enjoy. Wrap in Saran wrap. Barbara Dotson Denton 1

CHILI SAUCE

4 qts tomatoes (canned) 1 cup fine chopped onion 1 cup fine chopped celery 1 ⁄2 cups sweet red peppers 1 ⁄2 cups green peppers 1 pod hot pepper 2 cups sugar 3 tbsps salt 1 cup vinegar 1 drop oil of cinnamon 1 drop oil of cloves Cook vegetables until half the amountadd sugar and vinegar. Cook 30 minutes longer and enjoy. Barbara Dotson Denton

HELEN’S HAM BALL

1 can deviled ham 1 small package cream cheese 1- 8 oz package shredded cheddar cheese Roll deviled ham into a ball and refrigerate until firm. Soften cream cheese and spread around ham ball. Roll into shredded cheese or pat the cheese around it. Serve with crackers. Simple and very good! Peggie Thomas Crossroads

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SNACK BITES

1 bag salty pretzels 1 can peanuts 1 bag cooked popcorn Small box of what Chex 1 ⁄2 tsp ground red pepper 3 tbsps A-1 Steak Sauce Extra large paper bag Extra large baking pan Preheat oven to 375 degrees. Pour all ingredients into paper bag and shake for 2 minutes well. Pour into baking pan and toast until smells and looks light brown, about 15 minutes or so. Stir once. Cool and serve—store in air tight container. Drew Mosier and Kelsey Braswell Denton

QUESADILLA

4 flour tortillas (10 inch) 2 tbsps butter- soft 8 slices of favorite cheese 1 cup Pace’s Chunky Salsa 8 slices cooked crisp bacon Large fry pan Butter one side of each tortilla and place in cold fry pan. Place all ingredients as follows on 1 non-buttered side of each tortilla: 2 slices of cheese, next 2 slices of bacon broken into pieces, salsa covering bacon. Fold over and turn on medium heat. Cook turning once until golden brown on each side, about 5-6 minutes. Repeat until all have been done. Cut into slices or wedges. Serves 16 wedges. Drew Mosier and Kelsey Braswell Denton

TACO MEATBALLS

2 pds ground beef 1 pkg taco seasoning 1 large jar of cheese whiz Toothpicks Mix seasoning mix with raw meat well, make meatballs. Place in broiler panbroil until done. Melt cheese whiz in microwave with out jar lid on. Place meatballs in serving dish and & pour

cheese over balls. Put toothpicks in each ball and serve. Serves 6 or more Janie Walters Denton

FIESTA AVOCADO DIP

2 cans refried beans 1 ⁄2 cup pace’s chunky salsa 16 oz sour cream 1 ⁄2 pkg taco seasoning 3-5 soft ripe avocados sliced or mashed (save seeds) 2 tablespoons lemon juice 1 teaspoon salt 1 large tomatoes-chopped 1 cup chopped green onion (optional) 16 oz favorite grated cheese Sliced ripe olives (optional) Stir beans and salsa together well. Spread on serving dish evenly. Combine sour cream & taco seasoning. Spoon over bean mixture evenly. Mash avocados with salt and lemon juice. Spoon evenly over mixture. Cover with cheese. Sprinkle with onion, tomatoes, and olives. Chill until ready to serve. Serve with crackers , chips or veggies. Store leftovers in fridge. If you store put seeds in. Serves 10 or more Andy Walters Denton

MEXICAN PIZZA

1 pkg 16 oz ground beef 1 can 4 oz diced green chilies 1 ⁄2 cup medium salsa 1 ⁄8 cup taco sauce 4 fully baked pizza crust 8in 1 can 16 oz refried beans 108 oz pkg Mexican blend shredded cheese Finely chopped tomatoes 6 taco shells (broken into pieces) 1 pkg taco seasoning mix 1 16oz sour cream Brown ground beef. Stir in salsa, juice from chilies and taco sauce. Simmer 5 mins. Lay cooked pizza crust, spread

beans over crust, spread ground beef and cover with cheese. Bake 10-12 mins until cheese is melted. Remove from oven and top with lettuce, tomatoes and taco shell pieces. Mix taco seasoning into sour cream and to pizzas. Joy Moore Sanger

Beverages BANANA PUNCH

12 oz frozen lemonade 12 oz frozen orange juice 1 qt pineapple juice 6 ripened bananas (crushed) 3 cups white sugar 6 cups water In large container with lid stir real good and freeze over night. Thaw at room temperature for approximately 3 hours. Chop with sharp knife until slushy. Makes 1 1⁄2 gallons but can be increased by doubling or tripling the ingredients. Barbara Dotson Denton

HOT CHOCOLATE MIX

8 qt container Carnation Dry Milk 16 oz jar Coffee Mate 16 oz box Nestle Nesquik 4 tbsps dry cocoa Mix in large container, small amount at a time. Mix with hands to mix well. This makes a large container full. Use about 2 heaping tablespoons full to a cup. Then add hot water. Store in air tight container. Barbara Dotson Denton

A.C.’S PUNCH

⁄2 gallon Pineapple Sherbet 1- 2 liter bottle of 7-UP Pour 7-UP into punch bowl or large bowl. Dip out Sherbet and place into 1

bowl with 7-Up. Stir until nearly melted and serve. Serves 8 or more. A.C. Love Denton

Breads BANANA NUT BREAD

Heat oven to 350 degrees 1 1⁄4 cups sugar 1 ⁄2 cup butter or margarine 2 eggs 1 1⁄2 cups mashed very ripe bananas 1 ⁄2 cup buttermilk 1 tsp vanilla 2 1⁄2 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 cup chopped pecans 1. Move oven racks to low position so that tops of pans will be in center of oven. Grease bottoms only of 2 (8x4 inch) loaf pans or I (9x5 inch) loaf pan. 2. In a large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla; beat with electric mixer on medium speed until smooth. Stir in flour, baking soda, salt and nuts just until moistened. Pour batter into pans. 3. Bake 8 inch loaves 1 hour, 9 inch loaf 1 ¼ hours or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool about 1 hour before slicing. Barbara Dotson Denton

BANANA NUT BREAD

3 cups flour 2 cups sugar 3 eggs, beaten 1 cup Canola oil 1 tsp baking soda 2 cups mashed bananas 1 tsp salt 2 tsps vanilla

1 tsp cinnamon 1 cup chopped pecans Sift dry ingredients. Combine remaining ingredients, add to sifted ingredients. Add nuts and mix well. Spray 2-3 (8x4 inch) loaf pans with Pam and divide batter evenly between the pans. Bake at 350 degrees for approximately 55-60 minutes or when a toothpick comes out clean. Invert loaves from pans and allow to cool—if you can wait that long. Wrap in paper towels then in foil and freeze for later use. Serves 12-16 Lola Mills Denton

BATTER BREAD-BUNS

1 package dry yeast 1 ⁄2 cup warm water 3 tbsps sugar 1 large can Pet milk 1 tsp salt 2 tbsp oil 4 cups flour Preheat oven to 350 degrees. Dissolve yeast in water in extra large bowl. Blend in sugar, let stand in warm spot until mixture bubbles. Stir in milk, oil, salt, and flour. Knead dough. Place in well oily bowl, cover and let rise until doubled in size. Punch down and let rise again. Pour out on well floured surface. Cut out buns. Place in buttered muffin tins or baking pan. Let rise again. Bake for 30 minutes or until light and golden. Serves 6 or so. Aaron Smith Denton

CORN FRITTERS

5 cups vegetable oil 2 1⁄2 cups (just add water pancake mix) 1 ⁄2 cup cornmeal Salt & pepper 1 tsp cumin 1 ⁄4 tsp cayenne pepper 1 10 oz pkg frozen corn 1 small onion-chopped 1 small red bell pepper-chopped

2 fresh jalapeno chilies Pour 2 inches of oil in 4 quart pan. Heat to 375 degrees. In a bowl whisk pan cake mix, corn meal, salt and pepper, cumin and cayenne. Stir in corn, onion, bell pepper, jalapeno and 1 1⁄3 cup water. With a spoon scoop 2 tbsp batter and gently push into hot oil with another spoon. Cook 4 or 4 fritters at a time. Cook until brown and crisp 3-4 minutes turning once. Joy Moore Sanger

JANIE’S PULL A PARTS

1 large cookie sheet 1 large can of butter biscuits that over lapping each on sheet 4 teaspoons melted butter 1 ⁄2 cup chunky pace’s salsa 4-6 tablespoons parmesan Cheese Preheat oven to 400 degrees. Place 1 biscuit in center of pan, place rest of biscuits in a circle around center biscuit with edges over lapping (touching.) Start with center and press out each one and make a circle. Brush with melted butter, spread salsa evenly on each biscuit, leaving 1⁄2 inch edges uncovered. Bake until golden brown. Goes good with spaghetti. Serve hot. Janie Walters Denton

POPPY SEED ROLLS

1 pkg (1⁄4 ounce active dry yeast 1 ⁄4 cup warm water (110 to 115 degrees) 1 ⁄4 cup plus 1 teaspoon sugar, divided 1 cup warm milk (110 to 115 degrees) 1 ⁄2 cup shortening 1 1⁄2 teaspoon salt 1 egg beaten 3-3⁄4 cups all purpose flour Butter or margarine melted Poppy seeds Preheat oven to 375 degrees. In mixing bowl, dissolve yeast in water. Add 1 teaspoon of sugar; let stand for 5 minutes. Beat in milk, shortening, salt,

egg and remaining sugar. Add enough flour to form soft dough. On a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise until doubled, about an hour. Punch dough down, divide into 18 portions, roll into balls. Place in greased muffin cups, cover and let rise for 30 minutes. Brush tops with butter, sprinkle with poppy seeds and bake until golden brown. Serves 1 1⁄2 dozen Andy Walters Denton

ANDY’S YEAST ROLLS

1 cup warm water115 degrees 2 pkg active dry yeast (do not buy quick rising) 1 ⁄2 cup melted butter 1 ⁄2 cup sugar 3 eggs 1teaspoon salt 4- 4 1⁄2 cups flour Large bowl 13x 9 inch pan buttered Preheat oven to 375 degrees. Combine: water and yeast in large bowl. Let stand 5 minutes- until foamy. Stir: butte, sugar, eggs and salt. Beat in flour (1) cup at a time until dough is to stiff to mix (all flour may be needed) Cover and chill for 2 hours. Butter a 13x9 inch pan. Put dough on floured surface. Cut out 24 pieces. Roll each one into a ball. Place in even rows in pan and cover bowl. Let rise 1 hour until double in size. Bake at 375 degrees for 15-20 minutes or until golden brown. Cover rolls with melted butter. 2 dozen rolls Andy Walters Denton

BUTTERMILK BISCUITS

2 cups sifted flour 1 1⁄2 teaspoon baking powder 1 ⁄2 teaspoon soda 1 teaspoon salt

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⁄2 cup oil or shortening ⁄3 cup buttermilk ⁄2 cup melted butter Wax paper to cover lightly with flour or cutting board and flour Preheat oven to 450 degrees. Sift together flour, baking powder, soda and salt. Cut in oil, stir in buttermilk, pour out on floured surface, turn over knead 10 or so times. Roll out to 1⁄4 inch thick. Cover with melted butter, fold over cut double biscuits. Roll each one in melted butter. Put on baking pan. Bake 10-12 minutes until brown as desired. Serves 12-16 Janie Walters Denton

2 1

BANANA BREAD

1 cup sugar 1 ⁄2 cup shortening (or a 50/50 mix of butter and coconut oil) 2 eggs 3 very ripe bananas (peel should be black) 1 ⁄2 teaspoon vanilla extract 2 cups flour 1 teaspoon baking soda 1 ⁄2 teaspoon salt 1 ⁄2 cup chopped nuts (optional) Topping 1 tablespoon butter 2 tablespoons sugar 1 tablespoon flour 1 teaspoon cinnamon Preheat oven to 350 degrees. For the bread: Cream sugar and shortening (or butter and coconut oil mix). Slowly add eggs, beat well add vanilla extract. Beat in bananas until well blended. Sift flour, salt and soda, add to banana mixture. Optional: stir in chopped walnuts or pecans. Pour into greased and floured loaf pan, add topping. For the topping: Melt butter and sugar in skillet. Add flour and cinnamon, mix well and let bubble for 1 minute. Remove from heat and let cool for 5 minutes. Crumble over

Holiday Traditions

batter, gently pressing it in with back of spoon just enough to stick. Bake 60-70 minutes, until center is firm. Remove from pans and cool on rack. Serve cooled slices with or without butter. Shannon Hakala Denton

APPLE PUFFED PANCAKE

2 tablespoons butter 1 ⁄2 cup flour 1 ⁄2 cup milk –self rising 2 eggs 9 inch glass pie pan Medium bowl & whisk 2 tablespoons butter 8 inch non stick fry pan One cup apple-peeled, cored, sliced 2 tablespoons brown sugar –packed 1 teaspoon cinnamon Powdered sugar 1 ⁄2 cup favorite syrup Preheat oven to 425 degrees. In pie pan melt butter in oven 4-5 minutes In medium bowl combine flour, milk and eggs; beat with whisk. Carefully pour batter in pan. Bake until puffed & golden brown. While baking; In 8 inch frying pan, melt 2 tablespoons of butter over medium heat. Add syrup, apples, brown sugar and cinnamon. Cook 4-5 minutes until apples are tender. Spoon apple mixture over pancake; sprinkle with powdered sugar and serve at once. Serves 2 Drew Mosier and Kelsey Braswell Denton

Candies MILLION DOLLAR FUDGE

Yield 6 lbs (about 140 pieces) 3- 4 1⁄2 oz Hershey bars chopped with

or without almonds 1- 12 oz bag milk chocolate chips 1 pint marshmallow cream 1 tbsp butter (not margarine) 1 lb chopped pecans 1 tbsp vanilla 1 large can of evaporated milk 4 1⁄2 cups white sugar In a large bowl, put chopped Hershey bars, chocolate chips, butter and vanilla; set aside. Prepare a large surface with 2 long strips of wax paper to drop candy on. Be careful, it may leave spots on wooden surface. In large pan, put sugar and evaporated milk; stir until smooth. Over medium heat stirring constantly for 3 minutes, let come to rolling boil. Remove from heat. Pour chocolate mixture in pan and add marshmallow cream. Work quickly. Stir until no white shows then add pecans; mix well. Drop by tbsps on to wax paper; let stand until firm (about 30 or 45 minutes). Store in air-tight container; separate with plastic wrap. You may have to have 2 people to drop quickly. Barbara Dotson Denton

CANDY APPLES

8 apples or 1 per guest 8 skewers/sticks or 1 per guest 2 cups sugar 1 cup Karo Syrup (light) 1 ⁄2 cup water 1 ⁄4 cup Red Cinnamon candy 2 qt size heavy pot Large waxed paper- buttered on serving dish Wash and de-stem apples- pat dryinsert sharp sticks/skewers in applesset aside. Combine sugar, syrup, and water in heavy pot. Cook over medium heat, stirring constantly until mixture boils. Then do not stir and continue to cook until reaches 250 degrees or when drop swims in cool water. Add candy, stir. Tilt pot to side and twirl each apple until covered- place on

buttered waxed paper and let excess drip- cool. Crailyn Love Denton

Casseroles AZTEC INDIAN DINNER

⁄3 cup chopped onion 1 ⁄3 cup chopped green pepper 1 lb ground beef 2 tbsp shortening 1 cup whole kernel corn 1 tsp salt 1 can condensed tomato soup Dash ground marjoram In skillet, lightly brown first 3 ingredients in shortening. Stir remaining ingredients into meat mixture. Simmer 5 minutes or until hot. Makes 4-5 servings. Vonda Hawk Denton 1

BROCCOLI CASSEROLE

2 packages frozen chopped broccoli (cook until nearly done) 3 ⁄4 cup sour cream 1 cup chopped celery 1 tsp salt 1 ⁄2 tsp pepper 1 can cream of mushroom soup 1 ⁄2 cup grated cheese Preheat oven to 350 degrees. Mix together all ingredients except cheese. Put in buttered casserole dish, top with cheese. Bake for 45 minutes. Yields 6-8 servings. Vonda Hawk Denton

SHORT CUT LASAGNA

1 lb lasagna noodles, uncooked 8 oz tomato sauce 24 oz V8 juice 9 oz mozzarella cheese 12 oz cottage cheese

1 1⁄2 lbs ground chuck 1 ⁄4 cup parmesan cheese 2 packages dried spaghetti sauce 28 oz can tomatoes Cook meat; add tomatoes, tomato sauce, spaghetti sauce and V8. Simmer for 15 minutes. Layer sauce, noodles, cottage cheese and mozzarella, ending with sauce, in 13x9 inch pan. Cover with heavy foil and cook 1 hour at 350 degrees. Let cool 15 minutes; sprinkle with parmesan cheese. Serves 8 Lola Mills Denton

BEEF STROGANOFF

2 tablespoon flour 1 ⁄4 teaspoon garlic salt 1 teaspoon salt 1 ⁄4 teaspoon black pepper 1 1⁄2 round steak, cut ½” thick 1 ⁄4 cup butter 1 small onion, minced 1 cup beef bouillon 1 ⁄2 pound mushrooms, sliced 2 tablespoons butter 1 cup dairy sour cream 3 tablespoons minced parsley Mix flour, garlic, salt, and pepper, then pound into meat on both sides. Cut the prepared meat into 2” X 1⁄2” wide strips. Brown these strips on both sides in butter. To the browned meat, add the minced onion and bouillon cover and cook slowly on the stove top for 1 hour or until tender. While the meat is cooking sauté the mushrooms in butter for 5 minutes. Stir this mixture along with the sour cream and parsley into the tenderized meat. Heat through. Serve over noodles. Serves 6-8. Karen A. Jackson Denton

CALIFORNIA CASSEROLE

1 ⁄4 cup butter or margarine (melted) 1 cup chopped onion

4 cups freshly cooked white rice (see note) 2 cups sour cream 1 cup cream-style cottage cheese 1 large bay leaf, crumbled 1 ⁄2 teaspoon salt 1 ⁄8 teaspoon black pepper 3 cans(4 oz size) green chilies, drained, halved length-wise, leaving seeds. 2 cups grated sharp natural cheddar cheese. Chopped parsley Preheat oven to 375 degrees. Lightly grease 12”X 8” X 2” baking dish. Saute onions in the melted butter until golden (about 5 minutes) Remove from heat; stir in hot rice, sour cream, cottage cheese, bay leaf, salt and black pepper. Toss lightly to mix well. Layer half the rice mixture in bottom of baking dish, then half the chilies: sprinkle with half of cheese; repeat. Bake uncovered 25 minutes, or until bubbly and hot. Sprinkle with chopped parsley. NOTE: Preparing 4 cups of fluffy white rice In large saucepan, bring 2 ½ cups cold water to boiling. Add 1 cup white rice and 1 teaspoon of salt. Cover tightly and cook over low heat until all water is absorbed (about 25 minutes) Karen Jackson Denton

ZUCCHINI GOULASH/ ZUCCHINI CASSEROLE

4 or 5 medium zucchini 1 lb hamburger meat 1 medium onion 1-24 oz. can/jar spaghetti sauce(your choice) 1 can Italian seasoned diced tomatoes 2 cups instant rice 1 cup water Salt and pepper to taste 8 oz. shredded mild cheese (optional) Cut ends from Zucchini; cut into 1 inch slices. Place in pan with water and dash of salt; boil until easy to cut with

your spoon. While waiting for zucchini to cook; brown hamburger meat and onions in a separate dutch oven to; drain. Add spaghetti, salt, pepper, and water to the hamburger and onions; stir. Add cooked zucchini to mixture. Add rice, stir, and simmer for approx 15-18 minutes, or until rice is cooked thoroughly. While simmering, break pieces of zucchini in half or pieces to stir. When rice is done, the goulash will be ready to serve. Sprinkle each serving with grated cheese if desired. May also be served as a traditional casserole. For casserole: When rice is cooked and goulash is ready, place in 9x12 rectangular casserole dish. Top with shredded mild cheddar cheese and place in oven broiler just until cheese is melted, or microwave until cheese is melted. Note: For a quick meal when I do not have time to cook hamburger, I use 1 teaspoon onion powder and one bag of Jimmy Dean Turkey Crumbles (fully cooked). This is an excellent hamburger substitute for those who are looking for an alternative. Serve with garlic bread and green beans or salad for a hearty meal your family will love. Serves 6-8 Patricia Temple Denton

BROCCOLI RICE CHEESY CASSEROLE

1 box Rice a Roni –chicken or cheese flavor 2 bags 16 oz chopped broccoli 1 large can cream of chicken soup 1 jar cheese whiz- melted Salt and pepper to taste Butter for Rice a Roni and water Preheat oven to 375 degrees. Follow cooking directions on back of Rice a Roni box and cook. Cook broccoli until soft-drain-mix everything together: rice, broccoli, soup, melted cheese, salt and pepper. Pour into large buttered baking dish. Bake @ 375 degrees for

about 30 minutes or until lightly brown. Serves 8 or more Andy Walters Denton

SWEET POTATO CASSEROLE

3 large cans “Surgary Sam’s Yams” 1 stick butter and 1 tablespoon butter flavoring 1 cup brown sugar 2 tablespoons cinnamon 1 large bag of marsh mellows or 2 jars marsh mellow cream Large Baking dish Toasted nuts (optional) Preheat 350 degrees. Open cans of potatoes; drain the juice of (1) can into a large stew pot: and save (save the rest of juice until completed) place : butter and flavoring in pot with juice, and sugar cinnamon an ½ of marsh mellows. (Save other half) On stove melt this together, stirring, cook until begins to thicken. Remove –pour sweet potatoes in baking dish. If mixture is too thick, cover with marsh mellows and bake until brown. Garnish with toasted nuts if desired. Serves 8 or more. Andy Walters Denton

HOMINY CASSEROLE

2 cans hominy (drained 1 ⁄2 stick butter 1 ⁄2 cup finely chopped onion 1 can cream of chicken soup 1 ⁄2 of soup can of milk 1 teaspoon salt & pepper 1 ⁄2 cup Pace’s chunky salsa 8 oz shredded cheddar cheese 10 oz bag Fritos Preheat 400 degrees. Stir fry onion in butter until soft, pour in large dish. Mix hominy, soup ,milk, salt and pepper, and salsa. Pour over onions, pour chips over all, cover with cheese. Bake until cheese is melted. Note: you may do

Holiday Traditions

this in microwave –works faster. Serves 6-8 Janie Walters Denton

HASH BROWN CASSEROLE

28 bag of Potatoes O’ Brien-with onions & bell peppers-frozen 1 ⁄2 cup cooking oil 1-2 pounds Eckrich Sausage X large frying pan with lid Salt & pepper to taste French’s Fried Onion Rings(can) Ketchup (optional) Melted Cheese Whiz (optional) Pace’s chunky salsa (optional) Set stove to high/medium. Place: cooking oil in fry pan; slice sausage in bite size pieces into oil. Stir fry until light brown, remove & set aside: pour frozen potatoes in hot oil, stir fry until light brown. Turn heat down to medium low with lid on pan cook until done or soft. Remove from heat with lid on pan drain all oil out. Salt &b pepper to taste. Pour sausage back in pan. Stir well. Replace lid and let set (off of heat) until ready to eat. Top with canned onion rings when served & favorite sauce. Serves 4 or more Janie Walters Denton

SQUASH CASSEROLE

2 lbs yellow squash 1 cup grated carrots 1 ⁄2 cup diced onion 1 can chicken broth 1 can cream of mushroom soup 2 tbsp mayonnaise 1 ⁄4 tsp salt 1 ⁄4 tsp pepper 1 ⁄2 cup crushed cornflakes Preheat oven to 350degrees. Cook squash and carrots, onions in skillet. Stir together mushroom soup and squash mixture add chicken broth, mayonnaise, salt and pepper. Spoon

Holiday Traditions

mixture in greased 11x7” baking dish. Sprinkle with crushed cornflakes. Bake @ 350 degrees for 25-30 minutes or golden brown. Joy Moore Sanger

CHICKEN MARSALA TETRAZZINI

1 8 oz pkg vermicelli 2 tbsp butter 1 8oz pkg sliced fresh mushrooms 3 oz finely chopped prosciutto 3 cups chopped cooked chicken 1 cup frozen English peas 1 10 3⁄4 oz cream of mushroom 1 10oz alfredo sauce 1 ⁄2 cup chicken broth 1 ⁄4 cup marsala 1 cup 4oz shredded parmesan Preheat oven to 350 degrees. Prepare pasta, melt butter in large skillet add mushrooms and prosciutto and sauté for 5 minutes. Stir mushroom mixture, chicken, next five ingredients and 1⁄2 cup cheese. Stir in pasta, spoon mixture into lightly greased 11x7 pan. Sprinkle with remaining cheese. Bake at 350 degrees for 35 minutes or until bubbly. Joy Moore Sanger

ONE CUP MACARONI AND CHEESE

1 cup large elbow macaroni 1 tsp of salt 1 cup cubed of Velveeta cheese 1 cup of cottage cheese 1 cup of sour cream 1 cup of grated cheddar cheese 1 tbsp. Yellow mustard 1 tsp of pepper 1 ⁄4 tsp of cayenne pepper Preheat oven to 350 degrees. Cook macaroni as directed in package and drain. In a large bowl mix together all ingredients until combined. Add to a 8x8 dish. Bake for 35-45 minutes. Rest for 10-15 minutes before eating. Enjoy!

Serves 8

⁄2 cup cornmeal ⁄3 cup salad oil 1 teaspoon salt 1 ⁄2 cup chopped onion 3 jalapeno peppers (chopped) Preheat oven to 350 degrees. Mix all ingredients and bake in a casserole dish for 40-50 minutes (until corn is brown and set, not soupy) Serves 8 Delores Vann Denton 1

Christy Matthews Corinth

HOMINY CASSEROLE

2 cans Yellow or White Hominy 1 small Onion 1 ⁄2 cup of chopped Celery 1 jar of Cheese Wiz 1 can of Cream of Mushroom Salt and Pepper to taste Preheat oven to 375 degrees. Sauté onion and celery, add all other ingredients and bake till bubbly and golden brown, about 45 minutes. Serve with turkey or ham. Jodi Foster Denton

KATIE’S CHRISTMAS MORNING EGG CASSEROLE

1 box of seasoned croutons 1 lb hot sausage 2 1⁄2 cups grated cheddar cheese 5 eggs 1 can mushroom soup 2 1⁄2 cups milk Preheat oven to 300 degrees. Line casserole dish with croutons, top with cooked, browned, well-drained sausage. Next layer with all of the cheese. In a separate bowl, beat eggs, and add mushroom soup and milk in bowl. Mix thoroughly. Pour evenly over top of cheese. Cover with foil and bake at 300 degrees for 45 minutes. Remove foil and bake 15 additional minutes. Can be made the day before and refrigerated. Serve with fruit salad and English muffins; serves about 6-8. Melinda Proctor Denton

JALAPENO CORN CASSEROLE

Desserts PECAN CRESCENTS

Yield about 5 dozen Sift the powdered sugar after measuring Sift the flour before measuring 1 cup pecan halves, toasted 1 cup butter, softened 3 ⁄4 cup powdered sugar, sifted 2 tsps vanilla extract 2 1⁄2 cups sifted all purpose flour powdered sugar Chop pecans in food chopper until they are coarse like sand. Beat butter and 3⁄4 cup powdered sugar at medium speed with electric mixer until creamy. Stir in vanilla and pecans. Gradually add flour, beating until soft dough forms. Beat at low speed just until combined. Cover and chill 1 hour. Divide into 5 portions, divide each portion into 12 pieces into 2-inch logs, curling ends to form crescents. Place on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool 5 minutes. Roll warm cookies in powdered sugar. Cool completely on wire racks. Barbara Dotson Denton

1 can of cream style corn 1 can whole kernel corn (drained) 2 eggs

OLD FASHION CHOCOLATE PIE

2 cups sugar 4 tbsps flour 4 tbsps cocoa 1 ⁄4 tsp salt 2 1⁄2 cups milks 4 eggs separated 1 stick butter 1 tsp vanilla 1 cup chopped pecans Mix well sugar, flour, cocoa and salt. Add milk and beat well; add beaten egg yolks. Cook over low heat until thick. Add butter, pecans and vanilla. Pour into baked pie shell. Top with meringue or whipped cream. Barbara Dotson Denton

PEANUT BRITTLE

1 cup sugar 1 cup raw peanuts 1 ⁄2 cup light Karo syrup 1 tsp baking soda 1 tsp salt 1 tsp margarine 1 tsp vanilla (Microwaves may vary, so if peanut brittle smells like it is burning, reduce cooking time) Microwave sugar, peanuts, and syrup for 4 minutes on high heat. Add margarine and vanilla. Cook 2 more minutes on high heat. Stir in baking soda—immediately spread on greased aluminum foil. Vonda Hawk Denton

GINGER COOKIES

⁄4 cup solid vegetable shortening 1 cup firmly packed dark brown sugar 1 egg 1 ⁄4 cup molasses 2 1⁄4 cups all-purpose flour 2 tsps baking soda 1 ⁄2 tsp ground cloves 1 tsp ground cinnamon 2 tsps ground ginger In a large mixing bowl, combine by 3

hand the shortening, brown sugar, egg, molasses, flour, baking soda, cloves, cinnamon and ginger; mix well. Roll dough into balls, using 1 teaspoon dough for each ball. Place balls on greased baking sheet. Press flat with the bottom of a glass. Bake in preheated 375 degrees oven for 8 minutes or until done. Let cookies cool before removing from baking sheet. Note: the dough can be rolled out onto waxed paper and cut out with cookie cutters if desired. Makes about 4 dozen cookies. Vonda Hawk Denton

Preheat oven to 350 degrees. Beat sugar, peanut butter and margarine (or butter) until creamy. Add eggs, baking soda and vanilla; mix well. Blend in oats and candy coated pieces. Drop by 1⁄4 cup measure several inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes. Let stand 5 minutes before removing to racks to cool. Makes 2 dozen 4 inch cookies. Lola Mills Denton

MEXICAN CAKE WITH FROSTING

1 white cake mix 1 can condensed milk 1- 15 oz can crushed pineapple 1- 8 oz carton whipped topping Bake cake—remove from oven and pour the condensed milk over. Put in fridge and cool about 1 hour. Pour pineapple over (do not drain) cake evenly. Top with whipped topping. Refrigerate until ready to serve. Gretchen Denton

2 cups flour 2 cups sugar 2 eggs, beaten 2 tsp baking soda 1 ⁄2 cup chopped nuts 1- 20 oz can crushed pineapple, drained 8 oz cream cheese, softened 1 stick margarine, softened 1 tsp vanilla 2 cups powdered sugar 1 ⁄3 cup chopped pecans Mix together first 6 ingredients and pour into a greased and floured 9x13 inch pan. (Or grease the pan with Pam) Bake at 350 degrees for 30-40 minutes. Mix rest of ingredients (except for pecans) with mixer until smooth. Frost cake while still warm. Sprinkle pecans on top. Lola Mills Denton

CHERRY OATMEAL COOKIES

1 1⁄2 cups packed brown sugar 1 cup peanut butter 6 tbsp margarine, or butter, softened 3 eggs, slightly beaten 1 3⁄4 tsps baking soda 1 tsp vanilla extract 3 3⁄4 cups 3 Minute Brand Quick Oats 1 cup candy coated chocolate pieces

PINEAPPLE CREAM CAKE

CAKE MIX COOKIES

1 cake mix, any flavor 2 eggs 1 ⁄3 cup vegetable oil Mix together by hand. Bake at 350 degrees for 10-12 minutes on ungreased cookie sheet. I rolled in balls. Makes about 3 dozen. May ice and use sprinkles to decorate. Gretchen Denton

FESTIVE CAKE

3 cups flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1 cup chopped pecans 3 eggs slightly beaten 1-1⁄2 cups vegetable oil 1 teaspoon vanilla

2 cups (mashed) ripe bananas 1 cup crushed pineapple Preheat oven to 325 degrees. Mix dry ingredients then mix liquid ingredients. Then mix dry and wet ingredients together. Spoon into well oiled tube pan, and bake at 325 degrees for 1 hour and 25 minutes. Cool cake in pan for 15 minutes. Remove cake from pan and cool completely. Frost with sour cream cheese frosting. 1-8 ounce sour cream 1 stick butter 1 pound powdered sugar. Serves 12 Reni Moore Pilot Point

NO NAME: JUST DELICIOUS

1 cup flour 4 tablespoons of butter 1 cup grated nuts 8- oz cream cheese 1 cup powdered sugar 1 cup cool whip 2 small pkgs of chocolate pudding Mix all with 3 cups of cup Preheat oven to 350 degrees. Bake for 15 minutes. Ice with cool whip and refrigerate overnight. Cut in 4 inch servings. Serves 12. Grace Milas Denton

STRAWBERRY JELLO-PIE

1-1/2 cup apple juice 1 ⁄2 cup sug 3 tablespoon cornstarch 1 pkg (4 serving size) strawberry Jello Flavor Gealtin 2 cups fresh strawberries cut in half 1-6oz Honey maid graham pie crust Mix apple juice, sugar and cornstarch in sauce pan. Cook on medium heat 2 minutes or until thickened, stirring constantly. Arrange strawberries, cut side down on bottom of crust. Cover with gelatin mixture. Refrigerate 2

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hours until firm. Serve with cool whip if desire. Store leftovers in refrigerator. Cindy Beavers Argyle

EASY BLACKBERRY COBBLER

Preheat oven to 375 degrees. Place 4 cups of fresh blackberries in a lightly greased 8- inch square baking dish; sprinkle with one TBSP lemon juice. Stir together 1 large egg, 1 cup of sugar and 1 cup all purpose flour in a medium until the mixture resembles coarse meal. Sprinkle over the fruit. Drizzle 6 TBSP butter over the topping. Bake at 375 degrees for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream. If desired. Garnish with fresh mint sprig. If desired. Serves 6. For a neat presentation, bake for same amount of time in 6-8 oz ramekins on an aluminum foiled lined baking sheet. Karen Jackson Denton

POPCORN BALLS

6 bags of popcorn – microwaved 4 tbsps margarine or butter 1 lb bag of miniature marshmallows 1 tbsp Crisco or oil Extra large skillet Extra large bowl In large skillet melt butter and marshmallows on medium heat, stirring constantly until smooth. Pour cooked popcorn in large bowl, pour butter mixture in and stir until all coated. Cover hands with oil or Crisco where it does not stick to hands. Form balls and place on wax paper- makes about 20 or more. May freeze but no not store in refrigerator. Jenna Smith Denton

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GERMAN CHOCOLATE CAKE

1- 4 oz baking bar (Baker’s German Sweet Chocolate) 1 ⁄2 cup water 4 eggs- separated 2 cups flour 1 tsp baking soda 1 ⁄3 tsp salt 1 cup butter, softened 2 cups sugar 1 tsp vanilla 1 cup buttermilk 1 extra-long baking pan or 3- 9 inch round pans sprayed with cooking spray Preheat oven to 350 degrees. Melt chocolate and water in microwave until almost melted; stir until completely melted. Set aside. Separate eggs, save yolks; beat eggs yolks until stiff peaks form. Set aside. Sift flour, soda, and salt together. Set aside. In large bowl, beat butter and sugar until fluffy. Add egg yolks and beat well. Blend in chocolate and vanilla. Add flour mixture, 1⁄2 of it and 1⁄2 milk, repeat. Beat well. Stir egg whites in gently until well blended. Pour into prepared pan or pans. Bake at 350 degrees for approximately 30 minutes or until knife comes back cool completely. Frost with coconut pecan filling or any frosting you choose. Serves 10 or more. Aaron Smith Denton

FUDGE TRUFFLE CHEESECAKE

Medium bowl 45 vanilla or chocolate wafers crushed to crumbs 1 ⁄2 cup powdered sugar 1 ⁄3 cup cocoa 1 ⁄3 cup butter, melted 9 inch pan 1 large mixing bowl 3- 8 oz packages cream cheese (softened) 1- 14 oz can Eagle Brand Milk

12 oz melted semi-sweet chocolate chips 4 eggs 2 tsps vanilla Preheat oven to 300 degrees. For the crust, combine first 4 ingredients well; press firmly in 9 inch pan. In large mixing bowl, beat 3 bars of cream cheese until fluffy. Beat in sweetened condensed milk (Eagle Brand) until smooth. Add eggs, vanilla, and the melted chocolate chips. Beat well. Pour into prepared pan. Bake 65 minutes or until center is set. Cool. Chill. Garnish if desired with favorite topping or Cool Whip. Note: Springform pans or glass pans work best. Serves 8 or more. Aaron Smith Denton

CRAILYN’S COKE CAKE

4 tbsps cocoa 1 white cake mix 1 tsp vanilla 1 stick melted butter 2 eggs 1 ⁄2 cup buttermilk 1 1⁄2 cups miniature marshmallows 1- 13x9 inch baking pan 1 stick butter 4 tbsps coca 1 ⁄3 cup Coke 4 cups powdered sugar 1 cup pecans (optional) Favorite candy garnish 1 large sauce pan Preheat oven to 350 degrees. Mist pan with baking spray and set aside. Mix 4 tbsps cocoa, cake mix, eggs, vanilla, 1 stick butter and buttermilk on medium until well blended. Fold in marshmallows. Pour into baking pan and spread widely. Bake about 40-45 minutes or until cake mix is done. Place 1 stick butter in sauce pan on low heat. As butter melts, stir in 4 tbsps cocoa and Coke- stirring constantly and let come to a boil. Remove from heat stirring hard- stir in all of powdered sugar until thick and smooth. Pour over

top of cake and spread evenly. Cool 30 minutes. Serves 10 or more. Crailyn Love Denton

MASH POTATO DONUTS

2 cups warm mashed potatoes 1 tablespoon butter 2 cups sugar 1 cup milk 1 teaspoon vanilla 1 teaspoon soda 6 teaspoons baking powder 1 teaspoon salt Flour, enough to handle Roll out 1/8 inch thick, cut with donut cutter, drop into hot grease (350 degrees), 2 minutes on each side. As you take them out of the grease/oil, quickly dip them into a pan of boiling water then lay them on a wire rack to drain. You will be surprised how much grease the boiling water accumulates. Serves 30 Joyce Hogan Denton

CHOCOLATE CHIP COOKIES

3 ⁄4 cup butter 1 1⁄4 cups light brown sugar 2 tbsps milk 1 tbsp vanilla 1 egg 1 3⁄4 cups flour 1 tsp salt 3 ⁄4 tsp baking soda 1 cup semi sweet chocolate chips 1 cup large pecan pieces Preheat oven 375 degrees. Combine first ingredients in large bowl. Beat until creamy. Combine flour, salt and soda and mix well until just blended. Stir in chips and pecans. Drop rounded tablespoons of dough 3 inches apart on ungreased baking sheet. Cool on sheet. Serves 2 1⁄2 dozen cookies Dolores Vann Denton

TURTLE PUMPKIN PIE

TROPICAL CAKE

⁄4 cup plus 1tbsp caramel topping divided. 1 honey maid graham cracker pie crust 1 ⁄2 cup plus 2 tbsp pecan pieces divided 1 cup cold milk 2 pkg Jello vanilla instant pudding 1 cup canned pumpkin 1 tsp cinnamon 1 tsp nutmeg 1 tub cool whip Pour 1⁄4 cups caramel topping into crust sprinkle with 1⁄2 cup pecans. Beat milk, dry pudding, pumpkins and spices until blended. Stir in 1 1⁄2 cup whipped cream, spread in crust. Refrigerate 1 hour, top with pecans and drizzle remaining caramel. Joy Moore Sanger

1 yellow cake 1pkg vanilla pudding 5 1⁄2 oz 1 cup cold milk 8 oz cream cheese (softened) 8 oz whipped topping 3 ⁄4 cups chopped pecans 1 cup flake coconut 1 can 2 oz crushed pineapple well drained Prepare and bake cake according to package directions in a 9x13 inch pan. Chill well. Prepare topping; blend pudding mix and milk. Beat cream cheese into pudding until smooth. Fold in whip topping. Spread mixture on cooled cake. Top with pineapple, nuts and coconut. Serve chilled Serves 10-12 Andy Walters Denton

CHERRY CHOCOLATE BROWNIE CHEESECAKE

JANIE’S PECAN PIE BARS

1 box fudge brownie mix 1 egg 1 tbsp oil 3 ⁄4 cup sugar 3 pkg 8 oz sour cream 3 eggs 1 can of cherry pie filling Preheat oven to 350 degrees. Spray pan (9 in) stir together brownie mix, one egg and oil. Spread butter in pan and bake for 10-12 minute or until brownies are set. In large bowl beat cream cheese and sugar beat egg mix. Spoon 1⁄2 can of pie filling onto center of brownie leaving a 2 inch brownie border along sides of pan. Dollop cream cheese mixture over surface, carefully spread to edges of pan. Bake for 35-40 minutes or until center is set. Cool in pan for 1 hour. Cover and chill for 4 hours before serving. Top cheesecake with the remaining pie filling. Joy Moore Sanger

Crust 3 cups flour 1 cup butter 1 ⁄2 cup sugar 1 ⁄2 teaspoon salt 1 15x10 inch 1 1⁄2 deep – bottom heavy greased Pie 4 eggs slightly beaten 1 1⁄2 cup light karo syrup 3 tablespoon melted butter 2 1⁄2 cups pecans 1 1⁄2 cups sugar 1 teaspoon vanilla and ½ teaspoon butter flavoring Preheat oven to 350 degrees. Beat flour, 1 cup butter, 1⁄2 cup sugar and 1⁄2 spoon salt-until crumbs. Press into greased pan firmly. Bake at 350 degrees for 20 mins. Blend eggs, karo, 1 1 ⁄2 cups sugar, 3 tablespoons butter, vanilla and butter flavoring. Stir in pecans, spread over hot crust. Bake at 350 degrees for 25 minutes or until set. Cool, cut into bars.

Serves 50 bars

⁄2 cup butter 3 large eggs ⁄2 tsp vanilla or cinnamon (optional) Large bowl Cool Whip or favorite can of frosting 1 cup sprinkles or favorite garnish Ice cream Preheat oven to 350 degrees. Wrap a small square of foil around base of each cone and stand in ungreased muffin pans. Blend cake mix, water, butter, eggs, and cinnamon 3 minutes. Spoon each cone 1⁄2 ONLY (it will run down sides if overfilled). Place in center of oven and one pan on top rack if needed. Bake until cake springs back when touched with finger, about 20-25 minutes. Remove and cool about, 30 minutes. Remove foil from cones- frost as desired and garnish. May want to use ice cream with or without frosting. Serves 28 Janie Walters Denton 1

Janie Walters Denton

ANDY’S WALNUT APPLE CAKE

2 eggs 2 cups sugar 1 tsp salt 1 ⁄2 cup oil 2 tsps vanilla 2 tsps butter flavoring 2 tbsps cinnamon 2 tsps baking soda 1 tsp nutmeg 4 cups chopped and peeled apples 1 cup (or more) walnuts 3 ⁄4 cup sugar 3 tbsps flour 1 cup milk 2 tbsps butter 1 tsp vanilla 1 tbsp butter flavoring Walnut halves for garnish Preheat oven to 350 degrees. Mix eggs, sugar, oil, and 2 tbsps butter flavoring well. Combine dry ingredients, add to mixture, mix well (batter will be stiff). Stir in apples and walnuts; pour into buttered 13x9 inch pan. Bake at 350 until toothpick comes out clean. Add 3⁄4 cup sugar, 3 tbsps flour, 1 cup milk, and butter in sauce pan. Bring to boil, on medium heat, for 2 minutes. Add vanilla and butter flavoring; stir well. Cut cake in squares, top with warm sauce and garnish with toasted walnut halves. Can add whipped cream or Cool Whip. Serves12 or more. Andy Walters Denton

JANIE’S “CONES OF CAKE”

3 muffin pans 28 good flat bottomed ice-cream cones Small box of foil 1 package favorite cake mix 1 1⁄3 cup water

EASY BLACK FOREST CAKE

1 pkg chocolate cake mix 1 can chocolate frosting 1 21 oz can cherry pie filling Prepare cake mix to cook in two round cake pans. After cool, cut into four layers. Use frosting and pie filling in between layers ending with frosting on top. Delores Vann Denton

Meats SALISBURY STEAK

1 1⁄2 lbs good lean ground beef 1 ⁄3 cup fine dry bread crumbs 1 egg slightly beaten 1 ⁄4 cup chopped onion 1 ⁄2 tsp salt

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1 ⁄8 tsp pepper 1 can mushroom gravy Mix all ingredients except gravy. Shape into 6 oblongs patties. Place in skillet with vegetable oil (about 1⁄4 in). Brown. Gently take patties out and add gravy; cover and simmer for 20 minutes. Stir gently. Serve. Barbara Dotson Denton

CHICKEN AND DUMPLINGS

Chicken with skin (fat) ⁄2 cup chopped carrots 1 ⁄2 cup chopped celery 1 ⁄2 cup chopped onion 1 ⁄2 stick melted margarine 1 ⁄4 cup flour 1 large bag Barilla Bowties Macaroni cooked; rinse and set aside 2 cans Swanson’s Chicken Broth Salt In large pot of water (about 1⁄2 gallon), cook chicken, carrots, celery and onions for about 45 minutes. Remove chicken from pot, cool and debone. Bring broth to boil. Mix melted butter in sauce pan with flour until smooth, then add Swanson’s broth gradually, stir until thickened. Add this to broth, carrots, onions and celery slowly because it might make it lumpy. Add bowtie pasta and chicken. Cook about 10 minutes on low heat. Barbara Dotson Denton 1

TURKEY-CRANBERRY SUPREME

⁄2 cup finely chopped celery ⁄4 cup margarine or butter 1 ⁄3 cup stock or water 2 tbsp minced onion (or dried) 6 cups day-old bread cubes 1 1⁄2 tsps poultry seasoning 1 ⁄2 tsp salt Turkey slices 1 envelope turkey gravy mix 1 cup whole berry cranberry sauce 1

Mandarin orange sections, if desired Cook celery in butter for about 2 minutes. Add stock and minced onion: let stand 10 minutes. In large bowl combine bread cubes and seasonings. Add celery and stock, mixing lightly. Cover bottom of a lightly greased 9x13 inch baking dish with stuffing; arrange turkey slices in rows on top. Prepare gravy mix according to the recipe on envelope; pour over turkey slices and stuffing. Spoon cranberry sauce between rows of turkey. Garnish with orange sections. Bake at 350 degrees for 20 minutes. Servings: 8 Vonda Hawk Denton

SALMON-POTATO CAKES

1- 7 oz can salmon, drained and skin removed 1 cup diced, cooked potatoes 1 ⁄4 cup minced, peeled onion 3 ⁄4 tsp dill (dried) weed 1 ⁄4 tsp salt Few grains of pepper 2 tbsp mayonnaise 2 tbsp vegetable oil In a bowl, combine salmon, potatoes, dill weed, salt, pepper, and mayonnaise—blend thoroughly with a spoon. Shape into 4- 1 inch thick cakes. Heat oil in 8 inch skillet over moderatelyhigh heat. When oil is hot add salmon cakes. Cook 2 minutes until underside is golden. Turn cakes over and cook 2 minutes longer. Drain cakes on paper towel and serve. Makes 4 cakes. Vonda Hawk Denton

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ZESTY HORSERADISH MEAT LOAF

4 slices whole wheat bread, crumbled ⁄4 cup fat free milk 1 ⁄2 cup finely chopped celery 1 ⁄4 cup finely chopped onion 1 ⁄4 cup prepared horseradish 2 tbsp Dijon mustard 1

2 tbsp chili sauce 1 large egg, slightly beaten 1 1⁄2 tsps Worcestershire sauce 1 ⁄2 tsp salt 1 ⁄4 tsp pepper 1 1⁄2 lbs lean ground beef (90% lean) 1 ⁄2 cup ketchup 1 ⁄2 cup finely chopped green pepper Soak the bread crumbs in milk, 5 minutes, drain and discard milk. Stir in celery, onion, horseradish, mustard, chili sauce, egg, Worcestershire sauce, salt, pepper and green pepper. Crumble beef over mixture and mix well. Shape mixture into a loaf on a baking sheet coated with cooking spray (Pam). Spread the top with ketchup. Bake at 350 degrees for 45-55 minutes, or until pink is gone and the thermometer reads 160 degrees. Let stand 10 minutes before cutting. Serves 8. You may prefer more ketchup on top of the loaf or to substitute with tomato juice instead. Lola Mills Denton

MAMA’S STEAK (GLUTEN FREE)

1 package cube steak 2 eggs 1 cup milk 2 cups coconut oil 2 cups flour 1 large frying pan Whisk milk and eggs together, dip meat and lay on flour, salt and pepper to taste and dip in flour. Place each piece in hot oil (medium heat) carefully. Brown each side- turning each one twice- cook until meat is not pink in middle and tender, about 20 minutes. Caitlyn Love Denton

DEDE’S MEAT AND MACARONI

2 lbs ground beef 1 lb box elbow macaroni 2 cups chopped onion

Salt and pepper to taste 4- 8 oz cans tomato sauce Large can stewed tomatoes Large frying pan Extra large stew pot with lid Crumble meat in frying pan, salt and pepper, add onions. Stir fry over medium heat until meat is done with onions. Boil macaroni until done. Drain water off, pour in all sauce and tomatoes. Add macaroni, meat, and onions. Stir well, cook until well covering all ingredients, about 15 minutes on low heat with lid on pot, stirring often as not to let stick to bottom of pot or it will burn. Serves about 6 or more. A.C. Love Denton

A.C.’S MEXICAN DISH

2 lbs ground beef 1 large can cream of chicken soup 1 large diced onion 2 cans of Rotel chilies and tomatoes 1 cup milk Salt and pepper to taste 32 oz grated cheese 1 large bag of Doritos Extra large baking pan (or two smaller pans) Preheat oven to 400 degrees. Salt and pepper, meat, crumble, stir. Fry meat and onion until done. Set aside. Stir soup, Rotel, and milk together until smooth. Add 16 oz of cheese, stir well, add meat, stir well. Pour bottom of pan with Doritos until covered, pour meat mixture over chips, cover with chips, top with rest of cheese. Bake in hot oven for about 30 minutes or until cheese melts. Serves 12 or more. A.C. Love Denton

ANDY’S MEATLOAF

3-4 pds ground beef 2 large onions chopped 1 large bell pepper chopped 2 eggs beaten 1 sleeve crushed saltine crackers

1 tablespoon black pepper 1 tablespoon salt 1 large bottle ketchup Preheat oven to 400 degrees. In large bowl combine all ingredients except for ketchup. Place mixture in large baking pan and on middle rack of the oven. Cook 25 minutes and drain juice from pan cook 15 minutes and cover top of meatloaf with ketchup. Cook 15 minutes until done. Cook approximately 1 hour. Let cool and serve hot or warm Serves 12-16 Andy Walters Denton

1 1⁄4 cups milk 8 oz pepper jack cheese shred 2 cups 3 scallions trimmed and sliced 1 1⁄2 cups crushed lime tortilla chips In large pot cook chicken, add pasta and cook. Add pepper and drain. Melt butter in medium sauce pan over medium heat whisk in flour, chili powder and salt. Add milk whisk. Bring to simmer. Whisk in cheese and scallion combine pasta, pepper, chicken, scallions and cheese sauce, Stir until blended. Top with crushed chips and serve. Joy Moore Sanger

ROASTED CHICKEN-SPICY

SPICY BUFFALO WINGS

Favorite chicken pieces (2 per guest) thawed 1 ⁄2 cup melted butter Salt and pepper to taste 1-2 bottles 16 oz bottle Italian salad dressing or favorite dressing 1 cup water Preheat oven 450 degrees. In large baking pan: pour melted butter and roll chicken pieces in butter, salt 7 pepper to taste. Roast 15 mins, roll chicken pieces over, pour in cup of water. Roast 20 more mins. Pour in dressing evenly over all chicken. You may need more as desired. Cover pan with foil and bake 10 mins covered. Remove- best hot or warm. Goes good with chicken rice a roni or cranberry sauce. Andy Walters Denton

CHICKEN TACO MAC

1 lb boneless chicken breasts cut in pieces 1 box garden rotini pasta (ronzoni) 1 sweet red pepper diced (1 cup) 1 tablespoon butter 1 tablespoon flour 1 1⁄2 tsp chili powder 1 ⁄2 tsp salt 1 1⁄4 salt

2 1⁄2 lbs chicken wing pieces 2 tsp salt 3 ⁄4 tsp ground black pepper 1 ⁄4 tsp ground red pepper 1 ⁄4 tsp onion powder 1 cup flour Vegetable oil Spicy buffalo sauce Sprinkle wings with salt and next 3 ingredients. Dredge flour shaking to remove excess. Pour oil in 2 inch pan. Preheat oven to 350 degrees. Fry wings 3 to 4 mins on each side or until done. Drain on wire rack over paper towel. Toss wings in spicy buffalo sauce. Buffalo Sauce Cook 1 can tomato sauce. 1-5 oz bottle hot sauce, 1 tsp Worcestershire sauce, 1 ⁄2 tsp salt and sugar and 1⁄4 tsp pepper in saucepan. Heat 8-10 mins or until slightly thickened. Joy Moore Sanger

LISA’S DELICIOUS CHITLIN’S N’ MAWS

20 pounds of chitterlings (preferably IBP-red bucket brand) 4-5 pounds of hog maws (pork stomach), cut-up

2 -3 large onions, chopped 1 fresh jalapeno pepper, chopped 1 large pod of fresh garlic (chopped or minced) OR 5 teaspoons of garlic powder Salt and pepper to taste Clean each strand, removing ALL traces of matter and wash with hog maws thoroughly. Place in a large 10 quart pot or larger, cover with water and bring to a rapid boil. Pour out liquid and fill with water to cover meat and bring to a boil again. Repeat process one more time. This process removes most of the saturated fat. After third boil, reduce heat to medium and add remaining ingredients. Cook covered for 4-5 hours, stir occasionally, and add water as needed to keep them from scorching. Lisa Williams Denton

JANIE’S CUBE STEAK & GRAVY

Cubed beef steak – tenderized McCormick’s unseasoned meat tenderizer Flour Bottle of vegetable oil Large frying pan & lid Black pepper to taste 1 large can of milk 1 can of whole milk (mixed with other milk) 8 tbsps of meat Oil- used from cooking steak 5 tbsps flour Salt and pepper to taste In extra large frying pan, cover bottom with cooking oil. Freely dust each side of meat with tenderizer (unseasoned is salty so do not add salt) and pepper, flour and place in hot oil. Lightly brown each side. Turn stove to low, cover with lid and cook about 5 minutes then turn over and cook other side, repeat until done. Remove meat, turn stove to high. Put flour, salt and pepper and stir until desired browned well. Pour in all

of milk and stir well. Cook until bubbling or thick as desired, stirring constantly. Janie Walters Denton

BAKED TURKEY

1 10-12 lb turkey thawed 1 box Reynolds Baking Bags- Turkey size 2 sticks butter 1 extra large deep baking pan Note: Turkey cooked “Breast Down” puts juice in breast and leaves it good and moist not dry but it is not brown. Preheat oven to 350 degrees. Thaw turkey completely in fridge for 3 days or more. Remove everything from the inside of the turkey. Wash inside out completely. Follow directions on cooking bag. Be sure to flour inside and shake. Place turkey breast side down. Place butter inside after wiping outside of the side standing up. Put on twistie, put in pan. Cut slants 6-8 across top of bag- stuff rest of bag in pan. Be sure to leave room in oven where bag does not touch the oven. Bake at 350 degrees for 2 1⁄2 hours. Remove from the oven, save the juice. Serves 12 or more Janie Walters Denton

Misc. HOT SAUCE

Yields 4 pints 48 oz tomatoes 1 medium onion 4 jalapeño peppers to taste Cayenne pepper (dash) 1 ⁄4 cup vinegar 8 oz can tomato paste Put tomatoes, onion, peppers and cayenne pepper in blender. After blended, put in large pan with vinegar

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and tomato paste. Boil for 30 minutes. Barbara Dotson Denton

DON’S ORANGE MARMALADE

4 navel oranges 2 lemons 5 1⁄2 cups sugar 1 box pectin Remove peel from fruit with vegetable peeler, cut peels into thin strips and then chop finely. Put peel and 2 cups water, 1⁄8 teaspoon baking soda in sauce pan; bring to a boil; cover; reduce heat; simmer for 20 minutes. Add pectin; bring to full rolling boil. Stir in sugar quickly: boil for one minute. Delores Vann Denton

GARDEN TOMATO SALSA

2 lbs tomatoes 1 small white onion 1 jalapeno pepper 2 garlic cloves 1 tsp crushed red pepper 1 tsp grated lime 2 tablespoons lime juice 2 tablespoons olive 1 ⁄4 cup chopped fresh cilantro Salt to taste Add freshly ground pepper to taste. Place first seven ingredients in a bowl. Drizzle with oil and sprinkle with remaining ingredients. Toss gently to combine. Joy Moore Sanger

Salads

GOOD COLESLAW

⁄2 head fine chopped cabbage (I use food processor) Coleslaw dressing

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1 ⁄3 cup mayonnaise 1 tbsp vinegar 2 tsps sugar 1 ⁄2 tsp celery seeds Combine all ingredients except for cabbage in jar. Shake until blended. Pour into chopped cabbage. Mix. Chill. Enjoy. Barbara Dotson Denton

GRAPE SALAD

8 oz cream cheese 8 oz sour cream 1 ⁄2 cup white sugar 1 tsp vanilla 4 lbs seedless grapes (any kind) 1 cup brown sugar (light color) 1 cup chopped pecans Combine cream cheese, sour cream, white sugar and vanilla in bowl, mixing well. Coat grapes with mixture and place in 9x13 inch dish and top with 1 cup light brown sugar and top with pecans. Chill then serve. Barbara Dotson Denton

SWISS STYLE EGG SALAD

4 eggs, hard-cooked and finely chopped 1 cup shredded Swiss cheese or medium cheddar cheese 1 ⁄2 cup mayonnaise or salad dressing 1 tbsp chopped fresh chives or 1 tsp dried chives 1 ⁄2 tsp prepared mustard 1 ⁄4 tsp salt In a 1 quart bowl combine all ingredients; stir gently. Cover and chill. Assemble sandwiches alternating all 3 spreads and your favorite bread combo. Yields 2 cups of salad spread. Vonda Hawk Denton

CATALINA SALAD

1 head lettuce, chopped 1 tomato, chopped

1 onion, chopped 1 can ranch style beans, rinsed and drained 1 bell pepper, chopped 1 bottle Catalina dressing 1 bag regular Fritos Mix all salad together, pour Catalina dressing over and mix. Chill. Add Fritos when served. Gretchen Denton

CHICKEN SALAD

2 fried (best) or grilled chicken breasts cut in small pieces 1 cup red grapes (halved) 1 ⁄4 cup cranberries (dried) 1 ⁄2 cup celery (chopped) 1 ⁄4 - 1⁄2 cup pecans (chopped) 1 cup mayonnaise, thinned with evaporated milk 1 tsp vinegar 1 ⁄2 tsp sugar Salt Pepper Combine first 5 ingredients to make the base and set aside. Then combine the rest of the ingredients to make the dressing. Pour the dressing over the base and serve. Gretchen Denton

CRANBERRY CHUTNEY

4 cups fresh cranberries 2 cups sugar 1 cup orange juice 1 cup golden raisins 1 cup chopped pecan or walnuts 1 tablespoon grated orange peel 1 teaspoon ginger Heat first three ingredients to a boil, stir, reduce to low heat and simmer 10 minutes. Remove from stove, stir in rest of items and cool. Serves 15-20. Carole Horn Denton

PEAR SALAD

Half pears, fresh or canned

Romaine leaves Cottage cheese Sharp cheddar Cherries Lay cleaved leaf on salad plate. Place half a pear on romaine. Put 2 table spoons of cottage cheese on the pear. Sprinkle cheddar cheese on the cottage cheese and place a cherry on top. Chill in the fridge for an hour. Serve with your meal. Karen Jackson Denton

JANIE’S PEA SALAD

2-4 cans English peas-drained 2 boiled eggs-chopped (optional) 1 ⁄2 cup diced onion (optional) 1 cup cubed cheddar cheese 1 cup diced tomatoes Mayonnaise /Miracle Whip or Ranch Dressing Salt to taste In large bowl place all ingredients stir well with enough miracle whip to cover as desired moist or creamy and salt to taste. Stir well. Keep cold until ready to serve. Serves 6 or more Janie Walters Denton

FRUIT SALAD

2 cans of (drained) mandarin oranges 1 large can crushed pineapple 1 jar of maraschino cherries (dreained) 1 small bag of small marsh mellows 1 extra large bowl of cool whip In extra large bowl combine all ingredients. Stir well and refrigerate until ready to serve. Serve cold Serves 8 or more Janie Walters Denton

PRETTY JELLO SALAD

2 large boxes lime jello 1 16 oz carton cottage cheese 1 26 oz carton cool whip

2 small cans (drained) mandarin oranges 1 cup green seedless grapes 1 cup red seedless grapes 1 cup sliced strawberries Extra bowl of cool whip for refreshing leftovers Stir briskly? Dry jello and cottage cheese until not gritty. Stir in cool whip-stir in all other ingredients. Chill until ready to serve at least 1 1⁄2 hours. Keep leftovers chilled. You may add fruit if you like. Andy Walters Denton

PINEAPPLE RING SALAD

1 large can of pineapple rings (drained) Mayonaise or Miracle Whip 8 oz cheddar cheese 1 jar maraschino cherries (drained) Any small fruit may be used as topper. Place one lettuce leaf per ring of pineapple on dish. Place one pineapple ring on each leaf of lettuce. Place one tablespoon of miracle whip in center of ring. Fill center of pineapple stuffed ring with cheese. Press a cherry in the center of cheese. Chill until ready to serve. 7 rings per can Andy Walters Denton

HOLIDAY COLESLAW

1 large head cabbage 2 large jar pimentos 1 bunch celery 1 teaspoon celery seed 1 teaspoon mustard seed 2 tablespoon salt 1 ⁄2 cup water 2 cups sugar 1 cup vinegar 3 quart jars Shread cabbage sprinkle salt over it. Let stand 2 hours. Finely chop peppers, pimentos, celery, Squeeze out all moisture from cabbage, add to pepper

mixture. Add seeds. Mix well. Pack in jars. Cook water, sugar and vinegar until sugar is dissolved. Pour over slaw, seal and place in refrigerator. Keeps for 3 months. Very colorful for Thanksgiving and Christmas. Put in a bowl or individual dishes. Serves 30 Joyce Hogan Denton

CRANBERRY RELISH

1 cup white sugar 1 cup water 12 ounces fresh or frozen cranberries 1 3 oz package Jell-O, raspberry 1 ⁄2 cup coarsely chopped walnuts 1 8 ounce can crushed pineapple, drained 1 ⁄2 cup diced celery (optional) In a large pot, dissolve sugar in water and bring to a boil. Add cranberries (I add additional water), stir and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally until berries pop. Remove from heat. Stir in Jell-O until completely dissolved, which will thicken the mixture. Cool completely. Add walnuts, crushed pineapple and celery, stir well. Pour into a serving dish and refrigerate 24 hours. Good as a salad or dessert side.

Soups ARIZONA MOUNTAIN SOUP

1 1⁄2 cups dry pinto beans 3 slices bacon, chopped 2 medium onions, finely chopped 2 cloves garlic, minced 1- 16 oz can tomatoes, cut up 1 1⁄2 cups cooked brown rice 2 tsp salt 1 ⁄2 tsp paprika 1 ⁄4 tsp pepper Rinse beans. In 5 quart Dutch oven

combine beans and 3 cups water. Cover, let stand overnight. Do not drain. Simmer, covered 2 hours or until beans are tender. Drain—reserving 2 cups of liquid. In Dutch oven cook bacon until almost crisp. Add onion and garlic—cook and stir until vegetables are tender but not brown. Stir in cooked pinto beans, tomatoes, rice, salt, paprika and pepper. Add reserved bean liquid and 2 cups water. Bring mixture to boil. Cover and simmer 1 hour, stirring occasionally. If soup is too thick, add water. Vonda Hawk Denton

SLOW-COOK FRENCH ONION SOUP

3 lbs peeled sliced onions 1- 4 oz stick butter 1 lb gruyere cheese, shredded 1 baguette, sliced (or croutons) 2 cans condensed beef broth 1 cup water Sauté onions in butter over low heat until clear, being sure butter doesn’t burn. Place onions, brother and water into slow cooker/crock pot and stir. Cook, covered, on low for 6 hours. Place bread in bottom of bowls and ladle soup into bowls. Grate cheese over soup, covering the surface, and place the bowls under heated broiler until bubbly (or use food torch to melt cheese). Vonda Hawk Denton

CHILI

2 cans kidney beans 2 can black beans 1 pound hambuger meat 1 onion 1 green bell pepper 1 pkg ranch dressing Chili powder to taste 1 pkg taco seasoning 1 pkg cheese Ground hamburger meat, onion, green

bell pepper, and drain. Add everything in a crock pot for 6-8 hours on high. Serve with cheese or cornbread. Cindy Beavers Argyle

JANIE’S STEW

2 pds Owens sausage 10 potatoes 2 large onions 16 oz frozen peas & carrots Water Salt & pepper to taste 12 quart pot and lid Cook on stove med to high. Stir fry crumbled sausage until done. Place in pot with potatoes & onions, cover with water until pot is 1⁄2 full. Cook to rolling boil and peas, carrots and salt and pepper to taste. 1 tablespoon of salt and 2 tablespoons of pepper. Add: enough water to keep everything covered in it. Turn fire to medium cook until potatoes and carrots are soft. Cover and turn off fire. Serve with cornbread. Serves 6 or more Janie Walters Denton

RABBIT OR SQUIRREL VEGETABLE SOUP

1 rabbit (about 3 pounds) 6 peeled and quartered potatoes 6 cubed carrots 1 large chopped onion 3 tbsps salt & pepper 3 tbsps flour Water Extra large pot with lid Fry pan Oil Cut up rabbit as you would chicken, wash well, and place in pot covered with water, salt and pepper. Placed lid on pot – cook to slow boil – until meat sticks tender (45-60 minutes). Add onion, carrots, and potatoes and cook until sticks soft. In fry pan, heat oil to hot- add 3 tbsps or more brown with

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salt and pepper. Stir into soup until slightly thicken- serve. Andy Walters Denton

Vegetables CORN PUDDING

⁄4 cup cornstarch 4 large eggs 1 cup heavy cream 2 cans (15.25 oz) whole-kernel corn, drained 2 cans (14.75 oz)cream-style corn 1 ⁄3 cup chopped fresh chives 1 Tablespoon sugar 1 teaspoon vanilla 1 ⁄2 teaspoon each ground nutmeg and salt dash pepper 1 ⁄8 to 1⁄4 teaspoon cayenne preheat oven to 350 degrees Coat a 2 1⁄2 quart shallow casserole with nonstick spray In a large bowl, whisk cornstarch, eggs, and heavy cream until cornstarch is dissolved. Stir in remaining ingredients. Pour in prepared casserole Bake uncovered 40 minutes or until firm and a knife inserted in center comes out clean. You may put additional chives on top at the end of cooking. Ms. Pat Cheek Denton, Texas 1

SIMPLE PINTO BEANS

1 large bag pinto beans 1 tbsp onion chips 1 ⁄2 tsp chili powder 1 ⁄2 tsp sugar 1 ⁄2 tsp baking soda Wash beans In large pot, cook beans and onion chips. About 10 minutes before beans are done (thick), add chili, sugar, soda and salt to taste.

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Barbara Dotson Denton

BEANS IN THE BANK

2- 16 oz cans pork & beans with tomato sauce (or home-style beans) 1 cup chopped cabbage 1 tbsp bottled coleslaw dressing 1 ⁄2 tsp celery seed Generous dash hot pepper sauce Cucumber slices In 1 1⁄2 quart casserole dish, combine all ingredients except cucumber. Bake at 350 degrees for 30 minutes or until hot; stir. Arrange cucumber around edge. Bake 5 minutes more. Makes about 3 1⁄2 cups. Round out with cheese and crackers, milk and citrus fruit. Vonda Hawk Denton

LAREDO BEANS

3 cups dry pinto beans 8 cups water 1 lb salt pork 1-3 cans tomatoes 1 large onion, sliced thinly 1 green pepper, chopped 1 ⁄2 tsp ground ginger 2 tbsp chili powder Ground black pepper 1 garlic clove, minced Salt to taste 1 ⁄2 tsp monosodium glutamate Cook first 3 ingredients until tender. If beans are soaked overnight, it may take less than 2 hours to cook. Add the rest of the ingredients to the cooked beans. Cook until onion and green pepper are done. Serve with cornbread; serves about 8. Lola Mills Denton

BROCCOLI WITH OLIVE BUTTER SAUCE

2 (1 pound) bunches fresh broccoli

⁄2 cup butter ⁄2 cup sliced pimiento – stuffed olives 3 tablespoons lemon juice 1 clove garlic, minced Trim off large leaves of broccoli, and remove tough ends of lower stalks. Wash broccoli thoroughly and separate into spears. Arrange broccoli in steaming rack with stalks to center of the rack. Place over boiling water; cover and steam 10 to 15 minutes or to desired degree of doneness. (OR place spears in a nine inch pie pan with a quarter inch of water, cover with Cling Wrap and microwave on high for 4 to 5 minutes.) Arrange broccoli in a serving dish. Melt butter and stir in remaining ingredients. Spoon sauce over broccoli and serve. Serves 8 Karen Jackson Denton 1 1

BUTTER BEANS

1 large bag of lima beans 6 slices of bacon –fry with oil in large frying pan 3-4 tablespoons 1 stick butter Water Large stew pot with lid Cook on stove med-high heat. Wash and soak beans in hot water covered with water 1 hour. Drain, cover with fresh water in pot and salt. Boil 1 hourwhile cooking. Fry bacon in oil until lightly brown. Pour in beans; bacon and oil. Turn heat down and place lid on beans and low boil until sticks soft. Taste of juice- if need add more salt & water. Stir in stick of butter and simmer until desired softness. Turn heat off – cover with lid until ready to serve. Good with corn bread. Andy Walters Denton

STUFFED GRILLED ZUCCHINI

Grill 10 minutes 4 medium zucchini 5 teaspoons olive oil divided 2 tablespoons finely chopped red onions 1 ⁄4 teaspoon minced garlic 1 ⁄2 cup dry bread crumbs 1 ⁄2 cup shredded mozzarella cheese 3 tablespoons parmesan cheese 1 ⁄2 teaspoon salt Cut zucchini in half lengthwise. Scoop out pulp leaving 1⁄4 shells. Brush with 2 teaspoons oil, set aside and chop pulp. In a large skillet sauté pulp and onion in remaining oil. Add garlic, cook 1 min longer, add bread crumbs, cook and stir 2 min or until golden brown. Remove from heat. Stir in mozzarella cheese and salt. Spoon into the zucchini shells, sprinkle with parmesan cheese. Grill covered over medium heat for 8-10 minutes or until zucchini is tender. Joy Moore Sanger

OKRA AND VEGGIE BAKE

16 oz bag “naked” frozen corn 16 oz bag “naked” frozen squash 32 oz bag frozen onion & pepper frozen O’Brien’s Potatoes 1 cup melted butter Salt and pepper to taste 8-16 oz bag of favorite cheese (optional) Preheat oven to 400 degrees. Fry time 30 minutes – oven time 10 minutes On stove, in extra large frying pan melt butter, pour in vegetables, salt and pepper to taste. Stir fry, cover with lid, repeat until tender, may need to add more butter, remove lid and cover with cheese and put in hot oven until cheese melts about 8-10 mins. Remove and serve. If you do not want melted cheese, you will not use the oven. Andy Walters Denton

Prep 25 minutes

Holiday Traditions