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

1 large can or 1 quart package of squash
1/2 stick butter
1 can mushroom soup
1 small onion
1 cup sour cream
1 tablespoon sugar
4 cups cornbread crumbs Jiffy mix
1/2 stick butter

Mix the first six ingredients together and set aside. Mix together 4 cups cornbread crumbs and 1/2 stick butter. In bottom of a casserole pan put 1/2 of the cornbread mixture, add the squash mixture and then top with remaining cornbread mixture. Bake 30 minutes at 400 degrees.

Yield: “9 inch pan”

Per Serving (excluding unknown items): 191 Calories; 19g Fat (86.4% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 243mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

NOTES: Faye and Jim Skaggs
1021 S. 21st Street
Paducah, Ky, 42001
Monday thru Frid 5:00 a.m. until 2:00 p.m.
Sunday 7:00 a.m. until 1:00 p.m.
Breakfast served anytime.

Two miles from Whitehaven Tourist Information on U.S. Hwy. 60/62 (South Beltline)

From Carol’s book

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

12 Rich’s small frozen rolls
1 Package butterscotch pudding mix — not instant
1 stick butter
1/2 cup brown sugar
3/4 cup pecans — chopped

Put 12 rolls in bunt pan. Sprinkle butterscotch pudding over rolls. Melt butter and brown sugar. Pour over rolls. sprinkle nuts on top. Cover pan with plastic wrap and let sit over night. Bake 350 degrees for 30 minutes. Let sit for 10 minutes before turning out of pan.

Description:
“Breakfast”
Yield: “12 rollsl”

Per Serving (excluding unknown items): 251 Calories; 18g Fat (63.7% calories from fat); 1g Protein; 23g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 186mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Fat; 1 1/2 Other Carbohydrates.

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

2 cups celery — chopped
2 cups onion — chopped
1 cup butter
4 quarts bread crumbs
1 tablespoon salt
2 teaspoons poultry seasoning
1/2 teaspoon pepper
1/4 teaspoon sage leaves — crushed
1/4 teaspoon thyme leaves — crushed
1 1/2 cups chicken broth — (1 1/2 to 2)

Cook the celery and onion in the butter over low heat, and stir until golden. Meanwhile, blend the bread cubes and seasoning. Add celery, onion and butter. Toss lightly to blend. Pour broth over, and stir to blend. Add more seasoning as desired. Keep refrigerated 2 – 3 days. Place in baking dish and bake at 350° about 1 hour, basting occasionally with turkey drippings.

Per Serving (excluding unknown items): 1085 Calories; 35g Fat (29.3% calories from fat); 29g Protein; 162g Carbohydrate; 6g Dietary Fiber; 62mg Cholesterol; 3066mg Sodium. Exchanges: 10 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 7 Fat.

NOTES: From: Crook and Chase Show

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

3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1 egg white
2 1/2 tablespoons water
8 cups pecans

Combine all ingredients but pecans. Add pecans and stir until well coated. Spread in lightly greased, foil lined jelly roll pan.

Bake 275° for 50 to 55 minutes. Stir occasionally.

Remove from pan and cool on wax paper.

Per Serving (excluding unknown items): 531 Calories; 49g Fat (77.5% calories from fat); 6g Protein; 26g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 95mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 9 1/2 Fat; 1 Other Carbohydrates.

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

1/4 pound butter
2 tablespoons butter
1 1/3 cups sugar
2 eggs
3/4 cup buttermilk
1 teaspoon soda — Dissolved in 1 tbls
boiling water
1 teaspoon vanilla
3 cups flour
1 teaspoon baking powder
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup raisins

Cream butter and sugar until fluffy. Beat in eggs one at a time. Add buttermilk, dissolved soda, and vanilla. Add flour, baking powder, nutmeg and salt. When well blended, refrigerate for 30 minutes. Preheat oven to 350 degrees. Drop by teaspoon onto greased cookie sheet, spacing 2 inches apart. Place raisin in center of each cookie. Bake for 15 min. or until light Brown.

If batter is too thin add 1/4 cup more flour blending well.

Description:
“Cookies”
Yield: “3 dozen”

Per Serving (excluding unknown items): 3766 Calories; 131g Fat (31.1% calories from fat); 60g Protein; 594g Carbohydrate; 13g Dietary Fiber; 741mg Cholesterol; 2540mg Sodium. Exchanges: 19 Grain(Starch); 1 1/2 Lean Meat; 2 Fruit; 1/2 Non-Fat Milk; 24 Fat; 18 Other Carbohydrates.

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

2 cups pecan halves
1 cup sugar
5 tablespoons water
1 teaspoon cinnamon
1/2 teaspoon vanilla

Toast nuts at 350 about 8 minutes. Cook other ingredients (except vanilla) until soft ball stage is reached (234 degrees). Remove from heat and add vanilla. Add nuts and stir until sugar coats nuts and becomes sugary. The nuts will have a frosty appearance. Lift out and place on rack to cool. Separate.

Per Serving (excluding unknown items): 2224 Calories; 146g Fat (56.0% calories from fat); 17g Protein; 242g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 28 Fat; 13 1/2 Other Carbohydrates.

NOTES: From Carol’s cookbook — Best of the Best from South Carolina Cookbook

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

1 pound pecan halves
1/3 cup butter — melted
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg

Melt butter. Stir in the next four ingredients. Mix well. Pour over pecans in large roasting pan. Mix well to coat.

Bake 275 degrees for 30 minutes. Stir several times. Cool.

Store in air tight container.

Description:
“Nuts”

Per Serving (excluding unknown items): 391 Calories; 37g Fat (81.5% calories from fat); 3g Protein; 16g Carbohydrate; 3g Dietary Fiber; 28mg Cholesterol; 105mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 7 1/2 Fat; 1/2 Other Carbohydrates.

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

3/4 cup + 2 Tablespoons Warm water (80°F)
1 cup Finely grated Carrots
1/3 cup Butter softened and cut up
1/4 cup Honey
1 1/2 teaspoons Salt
2 teaspoons Grated orange peel
3/4 teaspoon Ground Nutmeg
4 cups Bread Flour
2 1/2 teaspoons Active dry yeast
1 cup Chopped dried apricots

Measure ingredients into the bread pan according to the manufacturer’s directions for your machine. Use Dough Cycle.

After about 5 minutes of kneading, check the consistency of your dough. If dough is not in a smooth round ball, open lid and with machine ON, add liquid a tablespoon at a time if too dry, or add flour a tablespoon at a time if too wet.

Remove the bread promptly from the pan when the machine beeps or on completing the cycle. Knead bread and place in bread pan. Let rise until dough doubles in size (about 1 hour).

Bake at 370° for 20 to 25 minutes.

Remove bread from pan promptly. Let cool on rack before slicing.

Description:
“Bread Machine”
Yield: “2 pounds”

Per Serving (excluding unknown items): 2588 Calories; 11g Fat (3.7% calories from fat); 75g Protein; 553g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 3230mg Sodium. Exchanges: 27 Grain(Starch); 1/2 Lean Meat; 5 1/2 Fruit; 0 Fat; 4 1/2 Other Carbohydrates.

NOTES: From Carol’s bread machine cookbook

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

1 cup chopped pecans
2/3 cup sugar
3 teaspoons cinnamon
1 pound Rich’s frozen rolls — thawed
6 tablespoons butter — melted

Sprinkle pecans in greased 9 inch pie plate. Mix sugar and cinnamon. Dip each roll in melted butter, then coat in sugar mixture. Arrange over the pecans. Cover. Let rise in warm (85 degrees) place for 1 hour. Bake 350 degrees for 30 minutes. Immediately invert on serving plate.

Description:
“Breakfast”
Yield: “8 each”

Per Serving (excluding unknown items): 242 Calories; 19g Fat (66.4% calories from fat); 1g Protein; 20g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 88mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Fat; 1 Other Carbohydrates.

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

1 package Taco seasoning mix
1 1/2 pounds ground beef
1 1/2 cups onion — chopped
1 cup celery — chopped
1 cup green bell pepper — chopped
1 pound Velveeta Cheese
1/2 can tomatoes with chillies

Brown beer. Saute onion, celery and pepper with beef.

Melt cheese. Add tomatoes.

Serve over head lettuce and Freto Corn Chips

Per Serving (excluding unknown items): 394 Calories; 30g Fat (70.0% calories from fat); 20g Protein; 9g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 484mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.

NOTES: From Rhonda Little — Jackson, MS