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

3 pounds potatoes, scrubed and pierced in several
places.
1 tablespoon butter — melted
1 1/2 cups finely chopped onion
2 tablespoons minced garlic
1 can chicken broth
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
Colby cheese — shredded
bacon, crumbled
chopped scallions

Bake potatoes till done. Peel. Melt butter in 4 to 6 quart pan. Stir in the onion and garlic. Cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash. Add broth, milk, salt and pepper. Bring to simmer. Stir occasionally. cut remaining potatoes in small cubes. Add to above and heat. Spring each serving with Colby cheese, bacon, and scallions.

Per Serving (excluding unknown items): 88 Calories; 5g Fat (47.3% calories from fat); 4g Protein; 8g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 423mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.

Recipe By :
Serving Size : 10
Preparation Time: 0:00
Categories : Sauce

1/2 cup sour cream
1/2 cup Hellman’s mayonnaise
2 tablespoons tarragon vinegar
1/2 teaspoon salt
1 teaspoon tarragon
1/2 teaspoon shallots — finely chopped

Combine and cover. Refrigerate until ready to use. Then warm gently before serving.

Per Serving (excluding unknown items): 26 Calories; 2g Fat (82.2% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 113mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES: From Table of Eight from Church in Atlanta 1990’s

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

4 pounds boneless sirloin, cut into 1 x 2 inch
chunks
2 cups hearty red wine
1/2 pound unsmoked slab bacon, cut into 1/4-inch
dice
2 Tablespoons olive oil
2 large onions — thinly sliced
2 small carrots — scraped and thinly
sliced
1/4 cup unsalted butter
1/4 cup flour
3 cups chicken or veal stock, heated
2 large garlic cloves, — thinly sliced
2 teaspoons tomato paste
1 1/2 teaspoons salt
1/2 teaspoon black pepper

Place the beef in a crockery bowl, add the wine, cover, and marinate, refrigerated, for 3 hours.

Preheat the oven to 325 degrees.

Cover bacon pieces with water, bring to a boil, and simmer for 10 minutes. Drain and dry.

Place olive oil in a Dutch oven and add bacon. Saute until golden. Remove with a slotted spoon.

Drain the sirloin, reserving marinade. Dry the meat well and brown it in batches over high heat. Set aside.

Add the onions and carrots to the Dutch oven and saute until wilted and beginning to brown, about 7 minutes. Remove with a slotted spoon.

Pour out any oil that may be in the Dutch oven. Melt butter over medium heat in the Dutch oven and stir in flour. Cook, scraping the bottom of the pan, until the roux turns a dark golden brown. Stir in the hot stock. This will foam up, so stand back. Simmer a minute or two, then stir in the garlic, tomato paste, and salt and pepper. Add the sauteed vegetables, meat, bacon and the reserved marinade. Bring to a boil quickly on top of the stove. Cover and bake until tender, about 2 hours. Allow to cool, then refrigerate overnight.

Remove the stew from the refrigerator an hour before heating. Lift off the congealed fat and discard. Reheat in a preheated 325 degree oven until bubbly, about 45 minutes.

If the sauce has reduced and is a bit too thick, thin it out with an extra cup of hot chicken stock.

Per Serving (excluding unknown items): 115 Calories; 9g Fat (70.8% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 419mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 2 Fat.

NOTES: Lee Bailey’s Long Weekend Cook Book (Carol)

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

2 pounds flank steak
1 tablespoon cooking oil
1/2 teaspoon lemon-pepper
Butter Sauce:
1 stick butter — melted
2 tablespoons Worcestershire sauce
1/4 teaspoon garlic — minced
1 teaspoon lemon-pepper

Brush flank steak with oil. Sprinkle lightly with lemon-pepper seasoning. Broil 2 inches from heat 3 to 4 minutes per side. Remove to hot platter. Carve meat in thin slices, diagonally across the grain. Pour butter sauce over slices.

Butter Sauce:

Combine all ingredients in small pan. Heat thoroughly.

Per Serving (excluding unknown items): 320 Calories; 25g Fat (71.1% calories from fat); 22g Protein; 1g Carbohydrate; trace Dietary Fiber; 89mg Cholesterol; 233mg Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

NOTES: From Winn Dixie Super Market

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

2 cups plus 2 Tbsp all purpose flour
1 cup sugar
1 teaspoon baking powder
3/4 teaspoon soda
1 teaspoon salt
3/4 teaspoon cloves
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg – added by Nan

3/4 cup brown sugar — packed
1/2 cup shortening or butter
1 cup buttermilk

3 eggs

Sift together into bowl the first 7 ingredients and nutmeg.

Add the next 3 ingredients.

Beat 2 minutes.

Add: eggs

Beat 2 more minutes

Pour into 2 nine inch greased and floured cake pans. Bake at 350 degrees for 35 to 40 minutes for layers and 45 to 50 minutes for a 9 x 13 inch pan.

Yield: “1 9 inch cake”
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 1113 Calories; 18g Fat (14.1% calories from fat); 27g Protein; 217g Carbohydrate; 2g Dietary Fiber; 645mg Cholesterol; 3093mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Non-Fat Milk; 1 1/2 Fat; 13 1/2 Other Carbohydrates.

NOTES: From the Betty Crocker cookbook (my original one) on page 154. Frost with Easy Penuche Icing.

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

2 squares unsweetened chocolate
2 tablespoons butter
3 eggs
1/2 cup sugar
3/4 cup dark corn syrup
3/4 cup pecan halves
1 unbaked pie shell

Melt butter and chocolate. Beat together with eggs, sugar, and corn syrup. Add pecans.

Pour into pastry shell. Bake just until set at 375 degrees 40 to 50 minutes.

Per Serving (excluding unknown items): 390 Calories; 21g Fat (44.2% calories from fat); 5g Protein; 53g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 139mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 4 Fat; 3 Other Carbohydrates.

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

Filling:
1/2 cup packed brown sugar
1/2 cup finely chopped pecans
1 1/2 teaspoons cinnamon
Cake:
1 1/2 cups sugar
3/4 cup butter — softened
3 eggs
1 1/2 teaspoons vanilla
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
Glaze:
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 teaspoon milk — (1 to 2)

Grease tube, bunt pan, or 2 loaf pans.

Filling: Mix

Cake: Beat on medium speed the sugar, butter, eggs and vanilla. Then add dry ingredients alternately with the sour cream. Beat on low speed.

Spread 2 cups of batter in pan. Sprinkle with 1/3 of the filling. Repeat 2 times.

For loaf pans: Spread 1 1/2 cups in each pan. Sprinkle 1/4 filling on. Repeat.

Bake 1 hour for bunt or tube pan — 45 minutes for loaf pans. Bake at 350°. Test for wooden pick to come out clean.

Cool slightly; remove from pan. Cool 10 minutes. Drizzle with Glaze that has been mixed until smooth.

Per Serving (excluding unknown items): 4978 Calories; 229g Fat (41.1% calories from fat); 70g Protein; 668g Carbohydrate; 13g Dietary Fiber; 1162mg Cholesterol; 6031mg Sodium. Exchanges: 19 Grain(Starch); 2 1/2 Lean Meat; 1 Non-Fat Milk; 43 1/2 Fat; 24 Other Carbohydrates.

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

2 1/2 cups self-rising flour
1/2 cup cold butter, cut into 1-inch pieces
3/4 cup buttermilk

Position knife blade in food processor bowl. Add flour and butter. Process pulsing 6 or 7 times until mixture resembles coarse meal. With processor running, slowly add buttermilk through food chute until the dough forms a ball leaving sides of bowl. Turn dough out onto a floured surface, and knead lightly 3 to 4 times.

Roll dough to 1/2-inch thickness; cut into rounds with a 2 1/2-inch biscuit cutter. Place biscuits on an ungreased baking sheet; bake at 450° for 10 minutes.

Yield: “1 Dozen”

Per Serving (excluding unknown items): 1180 Calories; 5g Fat (3.6% calories from fat); 37g Protein; 241g Carbohydrate; 10g Dietary Fiber; 6mg Cholesterol; 4162mg Sodium. Exchanges: 15 1/2 Grain(Starch); 1/2 Non-Fat Milk; 1 Fat.

NOTES: Southern Living

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

2 cups bisquick® baking mix
1/2 cup cold water

Mix with fork. Drop onto baking sheet or roll into ball – knead 5 times. Roll 1/2 inch thick and cut 2 inch biscuits. Bake on ungreased sheet 8 to 10 minutes at 450 degrees.

Description:
“Bread”
Yield: “6 each”

Per Serving (excluding unknown items): 160 Calories; 5g Fat (30.0% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 467mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Fat.

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

1 pound ground beef
1 cup onion — chopped
1/2 teaspoon salt
2 eggs
1/2 cup bisquick® baking mix
1 cup milk
1 cup shredded cheddar cheese

Heat oven to 400 degrees. Grease 9 inch pie plate. Cook beef and onion until beef is brown; drain. Spread in pie plate; sprinkle with salt and cheese. Stir remaining ingredients until blended. Pour into pie plate. Bake 25 minutes.

Yield: “1 9 inch pie dish”

Per Serving (excluding unknown items): 410 Calories; 31g Fat (68.0% calories from fat); 22g Protein; 11g Carbohydrate; 1g Dietary Fiber; 160mg Cholesterol; 507mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.

NOTES: Better Homes and Garden Ad