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

1 pound sausage — cooked
biscuit dough

Prepare regular biscuit dough. (Bisquick)

Roll dough in rectangle 1/4 or 1/2 inch thick. Cover dough generously with crumbled (well drained) sausage. Roll as for jelly roll. Wrap wax paper around roll. Gently squeeze roll making it longer and thinner, from 2 to 3 inches in diameter. Chill until firm enough to slice into 1/2 inch slices. Bake in 450 degree oven 8 minutes or until brown.

To freeze, remove from oven when dough shows first trace of brown. When just cool enough to handle biscuit with fingers, put in freezer container or wrap and freeze. When ready to serve. Heat oven to 450 degrees. Bake about 5 minutes or until brown.

Put in freezer warm — will be moist when baked at serving time.

Description:
“Meat”

Per Serving (excluding unknown items): 237 Calories; 23g Fat (87.7% calories from fat); 7g Protein; 1g Carbohydrate; 0g Dietary Fiber; 39mg Cholesterol; 379mg Sodium. Exchanges: 1 Lean Meat; 4 Fat.

NOTES: Came from a neighbor in Etowah, TN 1967

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

1/4 cup butteer
1/4 cup flour
2 cups milk
1 teaspoon salt
1/2 teaspoon white pepper
1 2 ounce jar diced pimiento — drained
4 medium potatoes — sliced 1/8 thick
2 small onion — thinly sliced
2 cups shredded Cheddar Cheese

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, pepper and pimiento.

Spoon 1/4 cup white sauce into a greased 12 x 8 x 2 inch baking dish. Top with half each of potatoes, onions, remaining sauce, and cheese. Repeat layers, using remaining potatoes, onions, and sauce. Cover and bake at 350° for 55 to 60 minutes or until tender. Sprinkle with remaining cheese, and bake an additional 5 minutes.

Scalloped Ham and Potatoes: Sprinkle 1 cup chopped cooked ham over each layer of potatoes (total 2 cups ham). Yield: 6 main dish servings.

Description:
“With Cheese”

Per Serving (excluding unknown items): 225 Calories; 12g Fat (45.9% calories from fat); 11g Protein; 20g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 476mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

NOTES: Southern Living

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

1 pound unsalted butter
5 cups all-purpose flour
1 cup sugar

Preheat oven to 350°. Cream butter and sugar with mixer; add flour and mix with wooden spoon. Use hands to thoroughly mix. Press into jelly roll pan. Prick bottom all over with a fork, being sure the fork hits the bottom and the pricks are close together. Bake for 10 minutes. Reduce heat to 300° and continue to bake for 40 minutes more. Sprinkle with white sugar after removing from oven. Wait 2 minutes, then cut into finger size bars. Cool thoroughly in pan.

Per Serving (excluding unknown items): 6305 Calories; 374g Fat (53.1% calories from fat); 68g Protein; 677g Carbohydrate; 17g Dietary Fiber; 994mg Cholesterol; 64mg Sodium. Exchanges: 31 1/2 Grain(Starch); 73 1/2 Fat; 13 1/2 Other Carbohydrates.

NOTES: From Carol’s Cookbook from Orlando

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

6 tablespoons butter
6 tablespoons flour
3 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
12 eggs
1/2 cup milk
2 tablespoons butter
1/2 pound bacon — cooked and crumbled
1/2 pound cheddar cheese — grated

In sauce pan, melt 6 tbls. butter, blend in flour until smooth. Slowly add 3 cups milk. Stir until thickened and smooth. Season with salt and pepper.

Beat eggs with milk. Melt remaining butter in skillet and pour in eggs. Heat and stir until tender.

In greased, large and shallow casserole combine cheese, bacon, eggs and sauce, stir to blend.

Refrigerate. Bring to room temperature and bake in a preheated 325° oven 30 minutes.

Per Serving (excluding unknown items): 385 Calories; 31g Fat (72.1% calories from fat); 20g Protein; 7g Carbohydrate; trace Dietary Fiber; 278mg Cholesterol; 691mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Non-Fat Milk; 4 1/2 Fat.

NOTES: From Barb Rees.

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

1 cup butter — softened
1/2 cup confectioner’s sugar
2 cups flour
Sugar

Cream butter; gradually add 10X sugar; beating until light and fluffy. Stir in flour. (Mixture will be stiff).
Press into 15 X 10 X 1 inch jelly roll pan; prick all over with a fork. Chill 30 minutes. Bake at 375 degrees for 5 minutes; reduce heat to 300 and bake 20 minutes or until golden. Cut into squares or diamond shapes while warm, and sprinkle with sugar.

Description:
“cookie”
Yield: “6 dozen”

Per Serving (excluding unknown items): 2770 Calories; 186g Fat (60.1% calories from fat); 28g Protein; 251g Carbohydrate; 7g Dietary Fiber; 497mg Cholesterol; 1879mg Sodium. Exchanges: 12 1/2 Grain(Starch); 36 1/2 Fat; 4 Other Carbohydrates.

NOTES: Ellen and Southern Living.

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

3/4 cup onion — chopped
1/3 cup celery — sliced
1 cup fresh parsley leaves — loosely packed
1/2 cup plus 1 tablespoons butter — divided
3/4 teaspoon seasoned salt
1/4 teaspoon cracked black pepper
1 cup dry white wine
3/4 cup Madeira wine
2 tbls. plus 1 teasp cornstarch
1/4 cup cool tap water
1 1/2 pounds fresh raw shrimp,
5 cups hot, cooked grits

Place onion, celery and parsley in a food processor and shop as fine as possible. In large skillet, melt 1 stick butter over medium heat, then add chopped vegetables, seasoned salt, and pepper. Cook over low heat for 20 minutes. Add white wine and Madeira. Bring to a boil on high, then reduce heat to low and simmer slowly for 20 minutes.

In measuring cup, mix cornstarch with water until smooth. Add to wine mixture while stirring until well-combined. Increase heat to high and bring to a boil, stirring constantly, then reduce heat to low and cook for 1 minute until thickened.

At this point, sauce may be cooled 30 minutes, then placed in covered container and refrigerated overnight. When finishing recipe, heat sauce in medium saucepan over medium heat 4 to 5 minutes until hot.

To finish, melt 1 to 2 tablespoons butter in large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 to 3 minutes. Add sauce and heat until warmed and shrimp are cooked through, about 1 to 2 minutes. To serve, spoon shrimp and sauce over hot grits.

Per Serving (excluding unknown items): 43 Calories; trace Fat (4.2% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 215mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

NOTES: From Jennifer from the Atlanta paper. Joe Dale, the legendary Atlanta chef and restaurateur who has run 30 or so Atlanta restaurants. He serves this at Fuzzy’s Place on Fridays. 1999

Recipe By :
Serving Size : 9
Preparation Time: 0:00
Categories : Cakes

Melt butter in a 9-inch cast-iron skillet. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving 1/4 cup juice; set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture, and place a cherry in center of each pineapple ring; set skillet aside.

Beat egg yolks at medium speed with an electric mixer until thick and lemon-colored; gradually add granulated sugar, beating well.
Heat reserved pineapple juice in a small saucepan over low heat. Gradually add juice mixture to the yolk mixture, beating until blended.
Combine flour, salt, and baking powder; add dry ingredients to the yolk mixture, beating at low speed with electric mixer until blended.

Beat egg whites until stiff peaks form; fold egg whites into batter. Spoon batter evenly over pineapple slices.
Bake at 325° for 45 to 50 minutes. Cool cake in skillet 30 minutes; invert cake onto a serving plate. Serve warm or cold with whipped cream or ice cream.

Yield: “1 9 inch iron skillet”

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: .

NOTES: From Southern Living

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

Dressing:
2 cups sugar
1 cup vinegar
2 teaspoons salt
1 teaspoon celery seed
2 teaspoons mustard seed

Mix sugar, vinegar, and salt. Heat until sugar is dissolved. Must boil. (I do it in the microwave).

Add the celery seed, and mustard seed to above.

Pour over rest of ingredients. Let stand in refrigerator for several hours. Add more cabbage to dressing as it is eaten.

Per Serving (excluding unknown items): 203 Calories; trace Fat (1.4% calories from fat); trace Protein; 52g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 534mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 3 1/2 Other Carbohydrates.

NOTES: From Barb Rees

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

3 cups plus 6 tablespoons flour
1 1/2 teaspoons salt
1 1/2 teaspoons soda
1 1/2 cups butter — softened
1 cup plus 2 tablespoons sugar
1 cup plus 2 tablespoons brown sugar — packed
1 1/2 teaspoons vanilla
3 eggs
1 18 oz. pkg chocolate chips
1 1/2 cups pecans — chopped

Cream butter and sugars. Add eggs. Gradually add flour, salt, and soda. Mix well. Stir in choc chips and nuts. Divide dough in half. Drop one half by rounded tsp onto ungreased cookie sheet. Bake 8 to 10 minutes at 375 degrees.

Wrap remaining dough in wax paper and chill one hour – till firm. Or divide dough in half on wax paper. Shape each half into 9 inch rolls. Roll in wax paper. Refrigerate up to 1 week or freeze up to 8 weeks.

To bake: Preheat oven to 375.
Cut roll into 9 one inch slices. Cut each slice into 4 quarters.
Place on ungreased cookie sheet.
Bake 8 to 10 minutes.

Total recipe makes 12 dozen cookies.

Description:
“Cookie”
Yield: “12 dozen”

Per Serving (excluding unknown items): 6195 Calories; 552g Fat (75.1% calories from fat); 56g Protein; 356g Carbohydrate; 42g Dietary Fiber; 1381mg Cholesterol; 6275mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 108 Fat; 21 1/2 Other Carbohydrates.

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

1 cup butter
2 cups sugar
1 cup sour cream
1/2 teaspoon vanilla
2 cups flour
1/4 teaspoon baking powder
Topping:
1 cup pecans — chopped
1 teaspoon cinnamon
4 teaspoons sugar

Cream butter, sugar and eggs well. Fold in sour cream and vanilla. Stir in by hand remaining ingredients. Spoon half of batter into greased and floured tube pan. Cover with 1/2 of topping. Repeat. Bake at 350 degrees 55 to 60 minutes. Cool in pan.

Description:
“Breakfast”

Per Serving (excluding unknown items): 448 Calories; 26g Fat (50.3% calories from fat); 4g Protein; 53g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 177mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 Fat; 2 1/2 Other Carbohydrates.