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

4 chicken breast halves without skin
1 tablespoon oil
1 1/2 cups chicken broth
1 1/2 cups Minute Instant Brown Rice
2 tablespoons chopped parsley
1 teaspoon grated lemon peel
1/8 teaspoon pepper
3 tablespoons toasted whole almonds

Brown chicken in hot oil in skillet cook until done. Add broth; bring to boil. Stir in rice. Return to boil.
Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Stir in parsley, lemon peel and pepper. Cover. Let stand 5 minutes Sprinkle with almonds.

Per Serving (excluding unknown items): 175 Calories; 5g Fat (29.0% calories from fat); 29g Protein; 1g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 364mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

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

2 eggs — slightly beaten
1 small can Libby’s pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon clove
1 can evaporated milk
1 9 inch pie crust

Mix all ingredients well. Pour into pie shell. Bake 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake 45 minutes, or until knife inserted into center comes out clean.

Per Serving (excluding unknown items): 313 Calories; 13g Fat (36.9% calories from fat); 7g Protein; 43g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 440mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.

E

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

2 tablespoons butter
1/2 cup heavy cream
4 tablespoons corn syrup
1 cup sugar
4 ounces unsweetened chocolate
1/2 cup boiling water
2 teaspoons vanilla

Melt the butter over low heat in a medium saucepan.
Blend in the heavy cream, corn syrup, sugar, and chocolate and stir over low heat until the sugar is almost dissolved.

Bring the mixture to a simmer, add the boiling water, and briefly blend the two mixtures. Cook over medium heat for 5 minutes without stirring.
Remove from the heat and let cool slightly. Add vanilla.

Yield: “1 1/2 cups”

Per Serving (excluding unknown items): 2236 Calories; 130g Fat (48.1% calories from fat); 14g Protein; 301g Carbohydrate; 17g Dietary Fiber; 225mg Cholesterol; 400mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 26 Fat; 17 1/2 Other Carbohydrates.

NOTES: The sauce hardens when spooned over ice cream. It becomes very thick when cooled. It may also be made in advance and refrigerated. To warm, set storage container in a pan of water over very low heat, stirring occasionally.

Another time make Lucinda’s Chocolate Sauce without the vanilla and divide it in half. Add different liqueurs to the two halves as suggested below, and offer guests a choice of two sauces for their vanilla ice cream.

Chocolate Coffee Sauce: Blend 2 teaspoons instant coffee crystals into the hot sauce and stir until melted. Add 2 tablespoons Kahlua.

Grand Marnier Chocolate Sauce: Blend in 1 tablespoon finely grated orange rind and 2 tablespoons Grand Marnier (or to taste). Or try omitting the grated orange rind from the sauce and serving it instead with thinly sliced pieces of candied orange peel.

From Carol’s: The Fearrington House Cookbook

Recipe By :
Serving Size : 20
Preparation Time: 0:00
Categories : Cakes

1/2 pound butter
1/2 cup crisco
3 cups sugar
5 eggs
3 1/4 cups flour
1 cup milk
1/2 teaspoon vanilla
1/2 teaspoon mace

Cream butter, Crisco and sugar. Add eggs 1 at a time. Beat well after each. Add flour and milk alternately beginning and ending with flour. Then add remaining ingredients.

Put in a well greased and floured bunt pan. Place in a cold oven. Bake at 300 degrees for 2 hours. TEST!

Description:
“Cake”

Per Serving (excluding unknown items): 298 Calories; 11g Fat (33.1% calories from fat); 4g Protein; 46g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 118mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates.

NOTES: Elaine Mann from Asheville Church in 1960’s

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

3 large cucumber
1 large onion — sliced
1/4 cup water
1/4 cup sugar
1/3 cup vinegar
1 tablespoon salt
1/4 teaspoon pepper

Mix all together and refrigerate at least 2 hours.

Yield: “3 cucumbers”

Per Serving (excluding unknown items): 365 Calories; 1g Fat (3.1% calories from fat); 8g Protein; 89g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 6420mg Sodium. Exchanges: 0 Grain(Starch); 7 Vegetable; 0 Fat; 3 1/2 Other Carbohydrates.

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

3/4 cup Expresso coffee – hot
1 cup milk
1 cup cocoa
3 sticks butter at room temperature
2 1/2 cups sugar
4 large eggs
1 tablespoon vanilla
2 3/4 cups Cake flour
2 1/2 cups sugar
1/2 teaspoon salt
1 teaspoon soda

Mix cocoa, milk and hot expresso together. Let cool.

Spread butter in bowl with a spatula for creaming. Add the sugar. Mix. Then add the eggs one at a time.

Pour in the liquid mixture. Mix.

Add the dry ingredients, gradually. Mix after each addition.

Pour into 2 eight inch by 2 inch cake pans that have been buttered, lined with parchment paper that has been buttered, and then sprinkle with 1/8 of a cup of cocoa.

Bake at 350° for 20 minutes. Rotate pans and bake for 15 minutes. Remove from oven and let sit for 15 minutes to cool. Then remove from pans and finish cooling on rack for about an hour.

FROSTING:

Cream the butter, sugar, and cocoa together. Add the milk and vanilla.

Frost cake when cool.

If transporting the cake, place a bamboo skewer in center of cake to hold it together. Then cut it off, and place in carrier.

Yield: “2 8 INCH PANS”

Per Serving (excluding unknown items): 5635 Calories; 42g Fat (6.5% calories from fat); 75g Protein; 1296g Carbohydrate; 30g Dietary Fiber; 881mg Cholesterol; 1499mg Sodium. Exchanges: 19 1/2 Grain(Starch); 4 Lean Meat; 1 Non-Fat Milk; 5 Fat; 67 Other Carbohydrates.

NOTES: From Martha Stewart’s Kitchen — Picnics

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

8 medium russet potato — peeled and diced
1 large Garlic Clove — sliced
3/4 cup butter ( 1 1/2 sticks) — softened
1/2 cup White Cheddar Cheese — shredded

Boil potatoes until dry. While warm, add butter and cheese. Whip with electric mixer until smooth.

Per Serving (excluding unknown items): 60 Calories; trace Fat (1.0% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable.

NOTES: Jennifer

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

1 pound Ground Beef
1 medium onion — chopped
1 medium green pepper — chopped
2 cloves garlic — minced
3/4 cup quick cooking oats — uncooked
1/2 cup ketchup
2 large eggs — beaten
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
Chunky Tomatoe Sauce:
1 1/4 ounces diced tomatoes
1 5.5 ounce can V-8® vegetable juice
1/2 cup celery — chopped
1/2 cup green bell pepper — chopped
1/2 cup onion — chopped
1/2 teaspoon garlic powder
1 teaspoon basil
1 teaspoon marjoram
1 teaspoon oregano
1 teaspoon parsley flakes

Combine meat loaf ingredients and press into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees 50 to 60 minutes. Serve with the chunky tomato sauce.

Sauce: Combine ingredients in large sauce pan. Bring to a boil. Reduce heat and simmer 15 minutes. Stir occasionally.

Description:
“Meat”

Per Serving (excluding unknown items): 354 Calories; 23g Fat (57.2% calories from fat); 18g Protein; 20g Carbohydrate; 3g Dietary Fiber; 135mg Cholesterol; 589mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates.

Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Crock Pot

1 Pound Ground beef
1/2 cup dry bread crumbs
1/3 cup onion — minced
1/4 cup milk
1 egg — beaten
1 tablespoon parsley — fresh
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 12 ounce jar chili sauce
1 10 ounce jar grape jelly

Combine first 9 ingredients well. Shape into 1 inch meatballs. Cook in hot shortening (1/4 cup) over medium heat for 10 to 15 minutes till browned. Drain on paper towels.

Combine chili sauce and grape jelly in sauce pan or crock pot. Stir well. Add meatballs and simmer 30 minutes. Stir occasionally. Or in crock pot on low until well heated.

Description:
“Crock Pot”
Yield: “5 dozen”

Per Serving (excluding unknown items): 216 Calories; 11g Fat (45.0% calories from fat); 8g Protein; 22g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 268mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

NOTES: Very good. Used for a party in Atlanta second time we lived there.

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

1 chicken, cooked and boned
2 cups chicken broth
1 can cream chicken soup
1 stick butter — melted
2 cups self-rising flour
2 cups buttermilk

Place chicken in 13 x 9 inch dish. (Could use all white meat.)

Bring soup and broth to a boil. Pour over chicken.

Mix together melted butter, flour, and buttermilk. Pour over chicken.

Bake 350° for 30 minutes.

Turn up oven to 450° and brown 5 to 10 minutes.

Per Serving (excluding unknown items): 247 Calories; 13g Fat (46.5% calories from fat); 6g Protein; 26g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 769mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat.