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

9 inch pie crust — unbaked
1/2 cup butter — softened
1/3 cup sugar
1/3 cup firmly packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces chocolate chips
1/2 cup chopped pecans

Cream butter, sugar and brown sugar till light and fluffy. Beat together the egg and vanilla. Add and mix. Mix the dry ingredients and beat into the creamed mixture until smooth. Add the chips and pecans. Mix. Spoon into pie crust. Bake 350° for 40 to 45 minutes. Should be set but not hard in middle.

Yield: “9 inch pie”

Per Serving (excluding unknown items): 10305 Calories; 627g Fat (53.9% calories from fat); 128g Protein; 1079g Carbohydrate; 56g Dietary Fiber; 460mg Cholesterol; 13250mg Sodium. Exchanges: 54 1/2 Grain(Starch); 1 Lean Meat; 123 Fat; 16 1/2 Other Carbohydrates.

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

1/2 cup butter (1 stick)
1 tablespoon cinnamon
1/2 cup pecans — chopped
3/4 cup granulated sugar

Combine all ingredients in bowl and mix using an electric mixer.

Roll dough to a 16 x 10 (approximately) rectangle and spread the topping over it. Then roll jellyroll style and pinch seams together. Slice 1 ½ inch thick pieces, place in 13 x 9 greased dish. Let rise until double in size (about and hour). Bake at 325° for 25 to 30 minutes.

ENJOY!!!

Per Serving (excluding unknown items): 958 Calories; 37g Fat (32.8% calories from fat); 4g Protein; 165g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 7 Fat; 10 Other Carbohydrates.

NOTES: From Nan Rich
Use with Bread Machine dough

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

Tostitoes
Cheddar cheese — Shredded

Place cheese on Tostitos. Can add hot peppers. Toast in oven or micro until cheese melts.

Description:
“Appetizers”

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 : Meat

2 2 1/2 pound Turkey breast halves — boneless
Salt and pepper — to taste
2 Tablespoons parsley — fresh flat leaf
1 tablespoon thyme — freshly chopped
2 tablespoons canola oil
1 tablespoon butter
1 cup turkey broth
1/2 cup turkey gravy base mixed with 1/2 cup milk
2 tablespoons dry sherry

Let turkey breasts stand at room temperature up to 2 hours. Position rack in center of oven and preheat to 350 degrees. Season turkey breast halves with salt and pepper. Lay one breast half, skin side down, on a clean work surface. Lay the other breast half, skin side up, on the first, with the thickest parts of each breast at opposite ends. Using kitchen twine, tie the halves together at 2 inch intervals. Coat turkey with parsley and thyme. In an oval roasting pan over medium high heat, warm oil and melt butter. When hot, sear turkey roast until browned, 3-4 min. per side. Transfer pan to oven and roast, turning turkey occasionally, until an instant-read thermometer inserted into the center of the roast registers 165 degrees, about 2 hours. Transfer turkey roast to a carving board, cover loosely with aluminum foil and let rest about 20 min. before carving. Meanwhile, set roasting pan over medium heat; skim fat and add broth. Bring to a simmer, stirring to scrape up any browned bits, 2-3 min. Stir in gravy-base mixture and sherry, bring to a simmer and cook until thick enough to coat the back of a spoon, 3-5 min. Season with salt and pepper. Carve turkey roast, transfer to a platter and serve gravy alongside.

Per Serving (excluding unknown items): 49 Calories; 5g Fat (95.2% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 Fat.

NOTES: From Williams-Sonoma catalog

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

4 large potatoes
2 tablespoons butter
1/2 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup freshly grated Parmesan cheese

Preheat the oven to 400 degrees.

Scrub and prick each potatoe 3 or 4 times with a fork. Bake the potatoes for 1 hour, or until flaky. Remove from the oven and cool slightly.

In the large bowl of an electric mixer, place the butter, cream, salt, pepper, and cheese. Using a sharp knife , cut at a 45-degree angle to remove an oval of skin and potato from the flat top side of each potato. Using a spoon, scoop most of the potato out of the interior into the bowl with the other ingredients. Leave a thin layer of potato inside the skin. Scrap the part from the back of the removed ovals of the potato skin into the bowl.

Using the whip attachment, whip the potato mixture until smooth. Taste and correct the seasoning.

Dividing the whipped potato mixture evenly, spoon it back into the skins. Place the stuffed potatoes on a buttered, rimmed baking sheet and bake an additional 15 minutes, or until the filling is thoroughly heated.

Per Serving (excluding unknown items): 250 Calories; 17g Fat (59.3% calories from fat); 3g Protein; 23g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 344mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 3 1/2 Fat.

NOTES: From: Diane Mott Davidson’s Prime Cut book

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

1 cup butter — softened
1 1/2 cups sugar
2 eggs
1 teaspoon soda
1 teaspoon vanilla
1 pinch salt
4 tablespoons buttermilk
6 cups flour

Cream butter well. Add sugar gradually. Add eggs one at a time, beat after each. Add dry ingredients alternately with milk and vanilla.

Dough must be very stiff. Add more flour if necessary.

Roll out part of dough at a time, on floured board and cut in heart shapes. Place on greased cookie sheet. Be sure to grease the cookie sheet again after each batch has been baked, if using sheet the second time. Keep the dough that is not being baked covered until ready to use.

Makes 144 cookies. Bake 350 degrees for 10 min.

Frosting: Mix all ingredients with a few drops of red food coloring to make it pink. Frost one cookie and top with another cookie to make a sandwich.

Description:
“Cookies”
Yield: “6 dozen”

Per Serving (excluding unknown items): 475 Calories; 17g Fat (31.9% calories from fat); 8g Protein; 73g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol; 186mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates.

NOTES: From Mrs. Webb Sr. in Etowah, Tennessee

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

1 cup mayonnaise
1 cup sour cream
1 tablespoon dried parsley
1 tablespoon dried chives
1 tablespoon dried minced onion
1 teaspoon beaumonde seasoning
1 teaspoon dill weed
Sprinkle of garlic salt

Mix and chill. Serve with Vegetables.

Description:
“Appetizer”

Per Serving (excluding unknown items): 260 Calories; 29g Fat (96.1% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 173mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat.

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

1/2 cup Buttermilk
1 teaspoon soda
2 cups all-Purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup butter
4 tablespoons cocoa
1 cup water
2 eggs — beaten

Combine buttermilk and soda; set aside. Combine flour, sugar, and salt in a mixing bowl.

Combine butter, water, and cocoa in a saucepan; bring to a boil. Pour over flour mixture, and mix well; cool. Add eggs and buttermilk mixture, stirring well. Pour into 2 greased and floured 8-inch cakepans. Bake at 350° for 25 to 30 minutes. Cool on wire racks, and frost with Velvety Chocolate Frosting

Frosting:

Combine butter, milk, and cocoa in a saucepan; bring to a boil. Remove from heat; add powdered sugar, stirring well. Spread warm frosting on cake.

Yield: “2 8 inch pans”

Per Serving (excluding unknown items): 3518 Calories; 108g Fat (27.1% calories from fat); 48g Protein; 609g Carbohydrate; 14g Dietary Fiber; 677mg Cholesterol; 1759mg Sodium. Exchanges: 13 1/2 Grain(Starch); 2 Lean Meat; 1/2 Non-Fat Milk; 20 Fat; 27 Other Carbohydrates.

NOTES: From December 1976 Southern Living

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

3 cups milk
1/2 cup minus 1 tablsp. cocoa
1 1/4 cups sugar
1/4 teaspoon salt
4 1/2 tablespoons cornstarch
3 tablespoons butter
1 1/2 teaspoons vanilla
1 cup whipping cream
Shaved baking chocolate curls.
1 9 inch pie shell

Scald milk in top of double boiler. Mix dry ingredients and add to milk. Stir until blended and cook, stirring occasionally until mixture begins to thicken.

Cover and cook on low heat for 15 minutes. Remove from heat. Add butter and vanilla. Stirring until melted. Cool slightly.

Pour into baked 9 inch pie shell. Chill at least 2 hours.

Serve topped with sweetened whipped cream and chocolate curls.

Put block of chocolate in warm place until slightly softened. Shave with potato peeler.

Yield: “1 9 inch pie”

Per Serving (excluding unknown items): 3500 Calories; 196g Fat (49.7% calories from fat); 40g Protein; 406g Carbohydrate; 4g Dietary Fiber; 519mg Cholesterol; 2504mg Sodium. Exchanges: 7 1/2 Grain(Starch); 3 1/2 Non-Fat Milk; 38 1/2 Fat; 17 Other Carbohydrates.

NOTES: From Janice Webb – Etowah, TN

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

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 eggs
1 3/4 cups milk
4 tablespoons oil

Beat eggs and milk until real foamy. Blend in dry ingredients slowly. Add shortening. Makes 7 round waffles.

Description:
“Breakfast”
Yield: “7 waffles”

Per Serving (excluding unknown items): 318 Calories; 14g Fat (38.5% calories from fat); 9g Protein; 40g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 481mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.

NOTES: From Beverly Beavers