Recipe By :
Serving Size : 15
Preparation Time: 0:00
Categories : Pies

1 1/2 cups brown sugar — firmly packed
2 tablespoons butter
2 eggs
1 teaspoon vanilla
1 pinch salt
1 cup pecans — chopped

Combine first 6 ingredients in a small sauce pan; cook over low heat, stirring frequently, until mixture is melted and well blended.

For the Pastry Shells:

Cream cheese and butter until smooth. Add flour, mixing well. Refrigerate dough at least 2 hours. Shape into balls; put each ball into a greased 1 3/4 -inch muffin tin, and shape into a shell. Fill shells with above mixture about 1/2 full.

Bake at 350° for 30 to 35 minutes.

Yield: “30 shells”

Per Serving (excluding unknown items): 127 Calories; 7g Fat (48.4% calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 40mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.

NOTES: Southern Living

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

1 cup chopped pecans
1 cup brown sugar — firmly packed
1/2 cup flour
2 large eggs
1/2 cup butter

Combine first 3 ingredients in a large bowl; make a well in center of mixture.
Beat eggs until foamy. Stir together eggs and butter; add to dry ingredients, stirring just until moistened.
Place foil baking cups in muffin pans, and coat with cooking spray, spoon batter into cups, filling two-thirds full.
Bake at 350° for 20 to 25 minutes or until done. Remove from pans immediately, and cool on wire racks.

Yield: “9 muffins”

Per Serving (excluding unknown items): 2528 Calories; 183g Fat (63.1% calories from fat); 29g Protein; 211g Carbohydrate; 11g Dietary Fiber; 672mg Cholesterol; 1136mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 35 Fat; 9 1/2 Other Carbohydrates.

NOTES: From Southern Living

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

1/2 cup butter
1 cup brown sugar — packed
1/4 cup milk
1 3/4 cups powdered sugar — (1 3/4 to 2)

Melt butter. Add brown sugar; bring to boil and boil over low heat for 2 minutes stirring constantly. Remove from heat, add milk. Bring to boil stirring constantly. Cool to luke warm.

Beat in powdered sugar. If too stiff add a little milk.

Description:
“Frosting”
Yield: “1 cake”

Per Serving (excluding unknown items): 2213 Calories; 94g Fat (37.3% calories from fat); 3g Protein; 353g Carbohydrate; 0g Dietary Fiber; 257mg Cholesterol; 1025mg Sodium. Exchanges: 0 Non-Fat Milk; 18 1/2 Fat; 23 1/2 Other Carbohydrates.

NOTES: From the Old (1950’s) Betty Crocker Cook Book

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

1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 Eggs
1 teaspoon vanilla
1 cup Peter Pan Peanut butter
2 cups flour
2 teaspoons soda
1/2 teaspoon salat

Cream shortening, sugar, eggs, and vanilla. Stir in peanut butter. Then mix in dry ingredients.

Drop 1 tsp dough on ungreased cookie sheet. Press down with fork to make round cookies with criss-crosson top. Bake at 350 degrees for 10 minutes.

Description:
“Cookies”
Yield: “5 dozen”

Per Serving (excluding unknown items): 350 Calories; 18g Fat (46.1% calories from fat); 3g Protein; 44g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 17mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 1/2 Fat; 2 Other Carbohydrates.

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

2 tablespoons plus 2 teaspoons Salt
5 pounds flour
3 pounds Crisco

Cut the flour and salt into the Crisco. Place in sealed container. May be kept in refrigerator, freezer, or left out.

When ready to make a pie:

9 inch double crust = 2 cups mix plus 1/4 cup water. Mix and roll out on floured surface. Do not work flour into dough.

9 inch single crust = 1 cup mix plus 2 tablespoons water. Mix as above.

I use a cloth to roll the dough out on and have a cloth sleeve for my rolling pin.

If the dough seems too moist when you mix the water in, that’s okay. Just flour the outside of the dough and use quite a bit of flour on the cloth but don’t work the flour into the dough. That will make it tough!

Description:
“Pies”

Per Serving (excluding unknown items): 689 Calories; 2g Fat (2.5% calories from fat); 20g Protein; 144g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 9 1/2 Grain(Starch).

NOTES: From Mother

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

1 can pineapple chunks in heavy syrup
1 cup Colby cheese
1 cup pecans — chopped
Dressing:
1 cup pineapple juice
1 egg
2 tablespoons flour
2 tablespoons sugar

Cook dressing over low heat until thick. Cool. Mix in the pineapple chunks, cheese bites, and pecans.

Per Serving (excluding unknown items): 384 Calories; 29g Fat (65.1% calories from fat); 11g Protein; 24g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 190mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Fruit; 5 Fat; 1/2 Other Carbohydrates.

NOTES: Indiana recipe — got it from Mary Lou

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

9 inch pie crust — unbaked
3 eggs — beaten
1/2 cup dark Karo
1/2 cup whipping cream
1 teaspoon vanilla
3 tablespoons bourbon
1 cup sugar
1/8 teaspoon salt
2 tablespoons butter — melted
2 cups pecans — chopped

Beat eggs well. Add remaining ingredients. Pour into pie shell. Bake at 375° on cookie sheet 40 minutes or until center is set. Cool and refrigerate.

Yield: “9 inch pie”

Per Serving (excluding unknown items): 1298 Calories; 83g Fat (57.5% calories from fat); 17g Protein; 121g Carbohydrate; 7g Dietary Fiber; 108mg Cholesterol; 1407mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 16 Fat; 1 1/2 Other Carbohydrates.

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Casseroles Pasta
Poultry

1/2 package spinach noodles (12 oz) — cooked and drained
1 tablespoon olive oil
3 cups chicken — cooked and cut up
1 can cream of chicken soup
3/4 cup sour cream
1/2 8 oz. can sliced water chestnuts — drained
1/4 cup cooking sherry
1/2 teaspoon taarragon leaves
1/4 teaspoon white pepper
3 tablespoons ground red pepper

Toss olive oil with noodles. Place in 9 x 13 dish. Spread noodles up the side of the dish.

Mix remaining ingredients together. Pour over noodles. Sprinkle 1 cup cracker crumbs and 2 tsp. poppy seeds over soup mixture. Pour 6 tbls. melted butter over crackers. Cover and store in refrigerator.

Bake uncovered in preheated 325 degree oven 55 to 60 minutes.

Per Serving (excluding unknown items): 300 Calories; 23g Fat (71.9% calories from fat); 16g Protein; 4g Carbohydrate; trace Dietary Fiber; 92mg Cholesterol; 240mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat.

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Casseroles Meat

4 3/4 inch Pork Loin chops
2 tablespoons vegetable oil
1 large onion — sliced and
separated into rings
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1 cup chicken broth or bullion cube
4 medium potato — sliced
1 tablespoon parsley — chopped

Brown chops in oil. About 3 minutes on each side. Remove. Add onion rings to fat; saute until tender. Remove. Melt butter in skillet, stir in flour, salt, and pepper; cook 1 min. Ad milk and broth slowly. cook, stirring constantly, until sauce thickens and bubbles. Remove from heat.

Arrange sliced potatoes in buttered baking dish, top with the onion rings. Pour sauce evenly over potatoes and onions. Top with shops. Cover baking dish tightly with foil.

Bake at 350° for 1 hour. Uncover; bake 10 minutes longer, or until chops and potatoes are tender. Sprinkle top with chopped parsley. Cheese might be good in this as well.

Per Serving (excluding unknown items): 431 Calories; 23g Fat (47.7% calories from fat); 25g Protein; 32g Carbohydrate; 3g Dietary Fiber; 79mg Cholesterol; 698mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

NOTES: Family Circle Magazine

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

2 tablespoons vegetable oil
2 3/4 inch thick pork chops
1 small onion, thinly sliced
1/4 teaspoon caraway seed
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon dried whole dillweed
1 Dash garlic powder
3/4 cup water — (3/4 to 1)
1/3 cup sour cream

Heat oil in a heavy skillet over medium heat. Brown pork chops on both sides; drain off pan drippings. Add next 7 ingredients. Cover, reduce heat, and simmer 1 hour, adding water if needed to prevent sticking. Remove pork shops from skillet. Stir sour cream into drippings; serve over pork chops.

Per Serving (excluding unknown items): 437 Calories; 36g Fat (75.6% calories from fat); 24g Protein; 2g Carbohydrate; trace Dietary Fiber; 91mg Cholesterol; 215mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat.

NOTES: Southern Living