Recipe By :
Serving Size : 5
Preparation Time: 0:00
Categories : Pies

1 1/2 pints beef, after boiled and ground — (Use 1 1/2 lbs stew
beef.)
1 1/2 quarts apples, chopped — (Use 6 Granny
Smith apples)
1 1/2 pints sugar — (3 cups)
1 cup vinegar
1 pint water
8 oz. raisins
6 oz. currants
1/2 teaspoon salt
1 tablespoon cinnamon
1 tablespoon allspice
1 tablespoon cloves
1 cup apples, chopped — (Don’t cook)

Cook meat (suggested simmering time is 3 hours) and let cool.
Cook remaining ingredients (except 1 cup chopped apples) about 1 hour together.
Grind beef (course grind), except chop 1 cup, and add to fruit/spice mixture.
Add 1 cup of chopped apples to cooked mixture.
Use 1 pt of mixture for an 8″ pie. Add 1 Tbl vinegar and 3 Tbl water to mixture before putting it in pie shell.
Bake at 425° for 40-45 minutes. Put crust shield on pie during last 10 minutes to keep it from becomming too brown.

Description:
“Pie”
Yield: “2 1/2 quarts”

Per Serving (excluding unknown items): 714 Calories; 1g Fat (0.8% calories from fat); 3g Protein; 187g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 230mg Sodium. Exchanges: 0 Grain(Starch); 4 Fruit; 0 Fat; 8 Other Carbohydrates.

NOTES: Donated by Mary Myers, Yorkshire, England. Her mothers Mincement. She says this is one of my favorite pies and you can’t find mincemeat in the stores made like this. The balance can be bottled in 1 pint containers for the freezer, or canned if preferred. There are possibly 4-5 pints for future use.

Found at: http://www.blunham.demon.co.uk/Yorksgen/Recipes/mincemeat.html

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cookie

2 sticks butter
1 teaspoon vanilla
1 cup brown sugar
2 cups flour
1 12 ounce package chocolate chip
1/2 cup pecans — chopped

Mix butter, vanilla, sugar, and flour. Press into 9 x 13 inch pan. Bake 350 degrees for 20 min.
sprinkle choc. chips and nuts over the top. Return to oven until chips melt. Spread evenly – then cut while hot.

Description:
“Cookie”

Per Serving (excluding unknown items): 5077 Calories; 324g Fat (54.6% calories from fat); 46g Protein; 559g Carbohydrate; 31g Dietary Fiber; 497mg Cholesterol; 1973mg Sodium. Exchanges: 13 Grain(Starch); 1/2 Lean Meat; 64 Fat; 23 1/2 Other Carbohydrates.

NOTES: From Lee Ann Meadows – Fairfax, VA

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Vegetables

4 cups celery — sliced diagonally
1 can creaam of chicken soup
1/4 cup bell pepper — choppee
1 can sliced water chestnuts
2 tablespoons butter — melted
2 slices white bread — broken into small
pieces
1/4 cup slivered almonds

Cook celery in salted water until barely tender. Drain. (Can be cooked ahead)

Add soup, bell pepper, and water chestnuts. Pour into greased long flat casserole dish.

Melt butter. Stir bread and almonds into butter until moist. Sprinkle over top of casserole. Bake 350° 30 to 35 min. until bubbles up good.

Per Serving (excluding unknown items): 159 Calories; 11g Fat (59.9% calories from fat); 4g Protein; 13g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 231mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 Fat.

NOTES: Lib Tullos – Jackson, MS

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Breakfast

3 cups frozen hash brown potatoes
3/4 cup cheddar cheese — grated
1 cup cooked ham — diced
1/4 cup green onions — sliced
4 eggs — beaten
12 ounces evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt

Spread hash brown potatoes in baking dish. Sprinkle with cheese, ham, and onion.

Mix remaining ingredients and pour over above. Refrigerate over night.

Bake uncovered 350° for 40 – 45 minutes if fresh or 55 to 60 minutes if refrigerated or till center appears set.

Let stand 5 minutes before serving.

Per Serving (excluding unknown items): 225 Calories; 15g Fat (59.2% calories from fat); 16g Protein; 7g Carbohydrate; trace Dietary Fiber; 186mg Cholesterol; 536mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 2 Fat.

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Salad

1 can mandarin orange
1 can pineapple chunks in juice
1 cup coconut
1 cup tiny marshmallows
1 pint sour cream

Mix and refrigerate.

Per Serving (excluding unknown items): 364 Calories; 31g Fat (73.7% calories from fat); 5g Protein; 20g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 66mg Sodium. Exchanges: 1 Fruit; 1/2 Non-Fat Milk; 6 Fat.

NOTES: Indiana recipe — got it from Mary Lou

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Pies

2 1/4 cups flour
1 teaspoon salt
3/4 cup shortening
3 tbls cold water — (3 to 4)

Cut shortening into dry ingredients. Mix in water. Roll between wax paper.

Description:
“Pie`”

Per Serving (excluding unknown items): 2383 Calories; 156g Fat (59.1% calories from fat); 29g Protein; 215g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 2159mg Sodium. Exchanges: 14 Grain(Starch); 31 Fat.

NOTES: The original pie crust I use to make when we first were married. Came from a little book we got as a wedding present.

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Breakfast

4 plain croissants — cut crosswise
Or 8 slices french bread — ‘
Powdered sugar
Orange Butter:
1/2 cup butter — softened
1/4 cup powdered sugar
1 teaspoon orange peel
French Toast:
1/2 cup milk
2 eggs — slightly beaten
1 teaspoon orange peel — grated
1/4 cup butter

Orange butter: Mix with mixer till light and fluffy.

Stir milk, eggs, and orange peel together. Dip croissants in milk mixture. Fry in butter in skillet 3 to 4 minutes per side. Dust with powdered sugar and serve with orange butter spread.

Description:
“Breakfast”
Yield: “8 pieces”

Per Serving (excluding unknown items): 391 Calories; 38g Fat (86.0% calories from fat); 5g Protein; 9g Carbohydrate; trace Dietary Fiber; 203mg Cholesterol; 401mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 7 1/2 Fat; 1/2 Other Carbohydrates.

Recipe By :
Serving Size : 10
Preparation Time: 0:00
Categories : Breakfast

1 16 oz challah bread loaf — cubed
1 8 oz cream cheese — cut into pieces
6 large eggs
4 cups half and half
1/2 cup butter — melted
1/4 cup maple syrup
2 cups fresh strawberries, — sliced
1 10 oz jar strawberry preserves

Arrange half of challah bread in a lightly greased 13 x 9 inch pan. Sprinkle with cheese pieces, and top with remaining bread.
Wisk together eggs and next 3 ingredients; pour over bread mixture, presing bread cubes to absorb egg mixture. Cover and chill 8 hours.
Bake, covered, at 350 degrees for 25 minutes. Uncover and bake 20 more minutes.

Heat sliced strawberries and strawberry preserves in a saucepan over low heat, and serve over toast.
French bread may be substituted.

Description:
“Ellen”

Per Serving (excluding unknown items): 420 Calories; 31g Fat (65.4% calories from fat); 9g Protein; 29g Carbohydrate; trace Dietary Fiber; 213mg Cholesterol; 254mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 6 Fat; 1 1/2 Other Carbohydrates.

NOTES: From Ellen

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Desserts

2 cups milk
3 eggs — beaten
1/2 cup sugar
1/8 teaspoon salt
1 cup cream
2 teaspoons vanilla

Mix sugar, salt, and eggs. Pour on milk. Cook in double boiler until mixture coats spoon. Cool. Strain, add cream and vanilla and freeze in ice cream freezer.

Yield: “1 1/4 quarts”

Per Serving (excluding unknown items): 190 Calories; 11g Fat (53.8% calories from fat); 5g Protein; 17g Carbohydrate; 0g Dietary Fiber; 114mg Cholesterol; 101mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Cakes

3 eggs
1 1/4 cups oil
2 cups sugar
3 cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cloves
3 cups apples — chopped
1 cup pecans — chopped
2 teaspoons vanilla

Mix eggs, oil, and sugar. Add flour, soda, salt, and cloves and mix. Then add remaining ingredients. Pour into 2 layers or a sheet cake dish. Bake at 350 degrees for 1 hour if in a sheet cake and 45 minutes if in layers. Ice with penuche icing.

Description:
“Cake”
Yield: “2 layers”

Per Serving (excluding unknown items): 541 Calories; 30g Fat (49.9% calories from fat); 6g Protein; 63g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 197mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 6 Fat; 2 Other Carbohydrates.

NOTES: From Janice Webb