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

1 cup shortening
1 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 eggs — beaten
1 1/2 cups flour
1 teaspoon soda
3 cups oatmeal — quick

Cream shortening and sugar. Add vanilla, salt, and eggs. Then add dry ingredients. Mix and roll into roll roll about 2 inches in diameter. Chill several hours. or over night or freeze. Slice into 1/8 inch slices and bake 8 to 10 min on ungreased cookie sheet at 400 degrees.

Description:
“Cookies”
Yield: “3 dozen”

Per Serving (excluding unknown items): 4908 Calories; 232g Fat (42.0% calories from fat); 71g Protein; 649g Carbohydrate; 31g Dietary Fiber; 424mg Cholesterol; 745mg Sodium. Exchanges: 20 Grain(Starch); 1 1/2 Lean Meat; 44 1/2 Fat; 22 1/2 Other Carbohydrates.

NOTES: John’s mom.

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Desserts Pies

3/4 cup brown sugar
3 tablespoons flour
1 egg
1 tablespoon butter
1/4 teaspoon salt
3 tablespoons water
1 cup milk
1 teaspoon vanilla

Mix sugar and flour. Add egg yolks, butter, salt, and water. Mix well. Add milk. Bring to a boil. Boil until smooth and satiny; Add vanilla.

Double recipe for Pie. Separate eggs. Pour into pie shell. Then beat egg whites. Gradually add 1/3 cup sugar until stiff peaks form. Add vanilla. Spoon onto filling. Bake till light brown.

CHECK PIE RECIPE FOR DIRECTIONS FOR BAKING

Per Serving (excluding unknown items): 208 Calories; 6g Fat (26.7% calories from fat); 4g Protein; 34g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 221mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.

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

1/2 cup butter
4 garlic clove — pressed
1/2 teaspoon salt
1 16 oz. Italian bread loat
1 1/2 teaspoons Italian seasoning
1/4 cup freshly grated Parmesan cheese

Melt butter in skillet over medium high heat; add garlic and salt, and sauté 2 minutes.

Cut bread into 1 1/2-inch slices, and dip into butter mixture, coating both sides. Place on a baking sheet.
Stir together Italian seasoning and Parmesan cheese; sprinkle on 1 side of each bread slice.
Broil 5 inches from heat 4 minutes or until cheese melts.

Per Serving (excluding unknown items): 104 Calories; 12g Fat (96.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 251mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 2 1/2 Fat.

NOTES: From Southern Living

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

1 pound pecan halves
1 cup sugar
1/2 cup cold water
3/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon

Combine all ingredients but nuts. Simmer in skillet for 4 minutes or until mixture spins a small thread from spoon. Remove from heat. Stir in pecan halves.

Continue stirring until syrup forms a sugar coating on pecans. Gently separate nuts while cooling.

Description:
“Nuts”

Per Serving (excluding unknown items): 400 Calories; 27g Fat (58.0% calories from fat); 3g Protein; 41g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 5 Fat; 2 Other Carbohydrates.

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

12 double graham cracker
2 cups miniature marshmallows
3/4 cup butter
3/4 cup brown sugar — firmly packed
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup sliced almonds
1 cup flaked coconut

Preheat oven to 350 degrees. Arrange graham crackers in single layer in 15 1/2 X 10 1/2 inch jelly-roll pan. Sprinkle with marshmallows.

Combine butter, brown sugar, and cinnamon in sauce pan (microwave oven) and heat, stirring constantly until sugar is dissolved. Remove from heat – stir in Vanilla. Spoon evenly over marshmallows; sprinkle with almonds and coconut. Bake 12 to 14 minutes until lightly browned. Cool in pan on wire rack. Cut in 3 inch squares and then cut in half to make triangles. Refrigerate in air tight container up to 2 weeks. Freeze up to 3 months.

Description:
“Cookies”
Yield: “2 1/2 dozen”

Per Serving (excluding unknown items): 2710 Calories; 214g Fat (68.5% calories from fat); 32g Protein; 190g Carbohydrate; 11g Dietary Fiber; 373mg Cholesterol; 1493mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 41 Fat; 10 Other Carbohydrates.

NOTES: From Senator Denton’s office when John worked there. Elaine Wiggins

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

1 1/2 cups granulated sugar
3/4 cup boiling water
2 1/2 cups flour
1 1/2 cups pecans — toasted, and
coarsely chopped
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 cup butter
2 large eggs — separated
1 cup milk
Salt
1 teaspoon vanilla

Place 1/2 cup plus 2 tablespoons of the sugar in a medium saucepan and let it melt over medium heat. Cook it until it is dark, being very careful not to let it burn. Add boiling water, stirring. Take care, as this will spatter. Stir until caramel is melted. Set aside to cool.

Preheat the oven to 350 degrees. Grease and lightly flour two 9 inch round layer pans.

Toss 1/2 cup of the flour with the pecans. Se aside. Sift the remaining dry ingredients together.

Cream the remaining sugar and butter until light and fluffy. Beat egg yolks. Mix this well with the butter mixture. Add dry ingredients, alternating with the milk, beginning and ending with the dry. Fold in the dredged pecans and whatever flour may remain that you have tossed them in. Beat egg whites and salt until stiff, but not dry, and fold in. Fold in vanilla and pour into prepared pans. Bake until golden and cake tester comes out clean, about 25 minutes. Allow to cool slightly and remove from pans. Brush crumbs of layers.

Place one cake layer on a plate and pour half the icing onto it. Work quickly, allowing it to flow over the sides naturally. Use a spatula dipped in water to smooth the top. Place the second layer on and hold in place with toothpicks. Pour the remaining icing on top, allowing it to spill over the sides naturally. Remove toothpicks before serving.

Icing:

Place the sugars, cream, and butter in a heavy saucepan and cook over low heat until butter is melted. Increase heat to medium and boil, stirring, until mixture reaches the soft ball stage (239 degrees on a candy thermometer). Cool for 10 or 15 minutes, then stir in the vanilla. Beat at high speed with an electric hand mixer until it is almost spreading consistency. Quickly stir in pecans. If it thickens too much, thin with a little cream.

Yield: “2 -9 inch cake pans”

Per Serving (excluding unknown items): 409 Calories; 22g Fat (48.2% calories from fat); 6g Protein; 49g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 259mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates.

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

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

3 cups sugar — divided
2 sticks butter
1/2 cup milk
1 teaspoon vanilla
1 pinch soda

Place all but 3 heaping tablespoons of sugar in heavy kettle with butter and milk. Boil 3 minutes stirring constantly. Take the 3 tbls. of sugar and place in skillet. Burn stirring constantly. Cook til it turns to brown liquid. Pour burnt mixture into other mixture. Stir in good. Put in large mixing bowl. Beat on high. Add vanilla and soda. Beat until creamy. Add more milk if necessary.

Description:
“Frosting for cake”
Yield: “1 cake”

Per Serving (excluding unknown items): 4036 Calories; 188g Fat (40.9% calories from fat); 6g Protein; 606g Carbohydrate; 0g Dietary Fiber; 513mg Cholesterol; 1939mg Sodium. Exchanges: 1/2 Non-Fat Milk; 37 1/2 Fat; 40 Other Carbohydrates.

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

6 quarts popcorn — popped and salted

Set popped corn aside. Mix remaining ingredients except soda together in a sauce pan. Boil 5 minutes. Add 1/2 teaspoons soda and stir to foam.

Pour over corn – stirring well to cover all. Bake 1 hour at 200 degrees stirring every 15 minutes.

Description:
“Candy”
Yield: “6 quarts”

Per Serving (excluding unknown items): 110 Calories; 6g Fat (48.8% calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 194mg Sodium. Exchanges: 1 Grain(Starch); 1 Fat.

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

8 ounces half and half
1 stick butter
1 pound Velveeta cheese
Colby cheese
Macaroni

Heat milk, Velveeta cheese and butter till cheese is melted. Layer macaroni with Colby cheese. Then pour melted cheese over all. Bake 325° for 1 hour. Watch closely.

Per Serving (excluding unknown items): 1109 Calories; 118g Fat (93.8% calories from fat); 8g Protein; 10g Carbohydrate; 0g Dietary Fiber; 332mg Cholesterol; 1029mg Sodium. Exchanges: 1 Non-Fat Milk; 24 Fat.

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

2 eggs
1 teaspoon baking powder
1 teaspoon salt
flour for very stiff dough
2 tablespoons milk

Run small amount at a time through noodle maker. Do no dry. Just put in hot broth.

Per Serving (excluding unknown items): 169 Calories; 11g Fat (59.4% calories from fat); 14g Protein; 3g Carbohydrate; 0g Dietary Fiber; 428mg Cholesterol; 2774mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

NOTES: Carol Hendrix