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

2 egg whites
2 cups pecan halves
3/4 cup light brown sugar
1/2 teaspoon vanilla

Press lumps out of sugar. Beat egg whites until real stiff, then gradually fold in brown sugar. Add vanilla. Coat nuts with meringue mixture. Lift nut halves one at a time and place on baking sheet. Bake at 250° for 30 min.

Per Serving (excluding unknown items): 1887 Calories; 146g Fat (65.8% calories from fat); 24g Protein; 146g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 154mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 28 Fat; 7 Other Carbohydrates.

NOTES: From Gertrude – Mother’s friend in Atlanta.

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

1/4 cup chopped nuts — 3 minutes on high
1/2 cup chopped nuts — 3 1/2 minutes on high
1 cup chopped nuts — 4 to 5 minutes on high

Place on pie plate — stir occasionally

Description:
“Nuts”

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .

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

16 ounces cheddar cheese — shredded
1 pound bacon cooked and crumbled
6 green onion — finely chopped
6 ounces sliced almonds
Salt and pepper
1 cup mayonnaise

Mix well. Add just enough mayonnaise to bind ingredients. Chill at least 1 hour. Let stand 30 min. at room temperature before serving with Triscuits or thin sliced baguette.

Per Serving (excluding unknown items): 554 Calories; 53g Fat (83.1% calories from fat); 19g Protein; 5g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 512mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 6 1/2 Fat.

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

6 medium baking potatoes
Vegetable oil
1/2 cup butter softened
2 cups (8 oz) Cheddar Cheese, divided
1 8 oz. carton sour cream
1/4 cup milk
1 teaspoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Wash potatoes, and rub with oil. Bake at 400° for 1 hour or until done.

cut potatoes in half lengthwise. Carefully scoop out pulp, leaving shells intact. Mash pulp; stir in butter, 1 1/2 cups cheese, sour cream, milk, parsley, salt and pepper. Stuff shells with potato mixture, and sprinkle with remaining cheese. Bake potatoes at 350° for 20 minutes.

Per Serving (excluding unknown items): 233 Calories; 8g Fat (31.9% calories from fat); 5g Protein; 35g Carbohydrate; 3g Dietary Fiber; 18mg Cholesterol; 214mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

NOTES: Southern Living

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

2 sticks butter
1/2 cup cocoa
2 cups sugar
4 eggs — slightly beaten
1 1/2 cups flour
1/4 teaspoon salt
1 1/2 cups pecans
1 teaspoon vanilla
Topping:
Miniature Marshmallow
Frosting:
1/2 stick butter
1/3 cup cocoa
1/2 cup milk
1 box powdered sugar

Melt butter and cocoa. Stir in sugar and eggs. Add remaining ingredients.

Pour into a 9 X 13 inch pan. Bake at 350 degrees 30 to 45 minutes.
Remove from oven. Add miniature marshmallows to hot cake.

Then frost while hot.

Description:
“Cake”

Per Serving (excluding unknown items): 318 Calories; 19g Fat (50.8% calories from fat); 4g Protein; 37g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 162mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates.

Recipe By :
Serving Size : 16
Preparation Time: 0:00
Categories : Cakes

2 Tablespoons butter — melted
2 tablespoons unsweetened cocoa
3/4 cup butter — cut into pieces
3 (4 oz) 1% low-fat milk — broken into chunks
1/2 cup whipping cream
1 1/4 cups egg substitute (cakes do not bake long enough for real eggs to cook thoroughly)
3/4 cup sugar
2/3 cup all-purpose flour
Powdered sugar

Brush 16 muffin cups with 2 tablespoons melted butter. Sprinkle evenly with cocoa, shaking out excess. Place in refrigerator to firm butter.

Place 3/4 cup butter and chocolate in a large heavy saucepan. Cook over low heat, stirring often, until butter and chocolate melt. Slowly whisk in cream; set aside.

Combine egg substitute and sugar in a large mixing bowl. Beat at medium speed with an electric mixer 5 to 7 minutes or until slightly thickened; add chocolate cream and flour, beating until blended. Pour batter into muffin cups, filling to about 1/4-inch from tops. Cover and chill at least 1 hour or up to 24 hours.

Bake, uncovered, at 450 degrees for 10 to 11 minutes or just until edges of cakes spring back when lightly touched, but centers are still soft. Let stand 3 minutes before loosening edges with a knife. Quickly invert cakes onto a baking sheet. Transfer to dessert plates using a spatula. Sprinkle with powdered sugar. Serve immediately.

Description:
“Make ahead!”
Yield: “16 Muffins”
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 181 Calories; 13g Fat (64.1% calories from fat); 2g Protein; 15g Carbohydrate; trace Dietary Fiber; 38mg Cholesterol; 117mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.

NOTES: From Southern Living’s Ultimate Quick & Easy Cookbook

Recipe By :
Serving Size : 2
Preparation Time: 0:00
Categories : Sauce

1/2 cup sugar
2 teaspoons cornstarch
1 dash salt
1/2 cup water
1 pint blueberries
1 tablespoon lemon juice
1 teaspoon grated lemon peel

Combine sugar, cornstarch, and salt. Stir in water. Add blueberries. Bring to boil; simmer until clear and thickened. About 4 minutes. Remove from heat and add lemon juice and rind. Chill

Per Serving (excluding unknown items): 287 Calories; 1g Fat (1.6% calories from fat); 1g Protein; 74g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 145mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Fruit; 3 1/2 Other Carbohydrates.

NOTES: This is great on ice cream, pancakes, or about anything else!

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

1 1/2 cups shortening
1/2 cup molasses
2 cups sugar
2 eggs
2 teaspoons baking soda
1 teaspoon cloves
1 teaspoon ginger
2 teaspoons cinnamon
1 teaspoon salt
4 cups flour

Melt shortening (we use Crisco) and let cool. Add molasses, sugar, and eggs. Beat well. Mix in dry ingredients. chill. form 1 inch balls, roll in granulated sugar, and place on greased cookie sheet 2 inches apart. Flatten balls with bottom of a glass with wax paper under it. Bake at 375° for about 8 to 10 minutes (depends on whether you like them crispy or soft). Immediately place cookies on rack to cool.

Yield: “4 dozen”

Per Serving (excluding unknown items): 6696 Calories; 323g Fat (43.0% calories from fat); 65g Protein; 901g Carbohydrate; 18g Dietary Fiber; 424mg Cholesterol; 4871mg Sodium. Exchanges: 25 1/2 Grain(Starch); 1 1/2 Lean Meat; 62 1/2 Fat; 34 Other Carbohydrates.

NOTES: You may remember having these. I remember Mom getting sorghum molasses in a metal pail. Then we got to play with the pail when it was empty! John

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

3 potatoes — diced
1/2 onion — mashed fine in food
processor
1 stalk celery — mashed fine in food
processor

Cook just covered with water until potatoes are done. Mash with potato masher. Add 1 cup or so of milk and some butter. Heat until hot. Do not Boil.

Per Serving (excluding unknown items): 79 Calories; trace Fat (1.4% calories from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable.

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

Mix equal amount of oil and soy sauce in pan. Add whole mushrooms. Bring to boil. Turn off heat and let set until ready to serve.

Description:
“Appetizer”

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .