Dad's Rice Krispies Treats from Julie Cantrell

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10 oz package marshmallows
1/4 cup butter
6 cups Rice Krispies
Peanuts

Slowly heat together the marshmallows and butter in a large pot. When combined, quickly mix in the Rice Krispies and peanuts and pat into a greased 9x13 pan.

Gramdma Sherrieb's Raisin Sauce from Julie Cantrell

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This was served with ham. I haven't made it, but I remember it being very tasty.

1 cup firmly packed brown sugar
1 cup raisins
2 Tbl butter
4 Tbl vinegar
pinch of salt
1/2 tsp ground cloves
a few grains of mace
1 cup of jelly (probably grape jelly)

Cook the raisins slowly in water, maybe just enough to cover the raisins. Simmer slowly 1/2 to 3/4 hour.
Add the other ingredients and cook until jelly is melted. Thicken with corn starch and water.

Egg Nog Pie

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1 1/2 tsp gelatin
1 Tbl cold water
3 egg yolks
2/3 cup sugar
pinch salt
1 tsp vanilla
2 Tbl milk
3 egg whites
1/2 cup cream, whipped
2-4 Tbl rum

Soak the gelatin in cold water.
Beat the egg yolks and add 1/3 cup sugar, salt, vanilla, and milk.
Cook over low heat until thick, then add the gelatin mixture to the hot custard.
Stir until dissolved.
Beat the egg whites until stiff. Gradual beat in 1/3 cup sugar.
Fold the custard mixture into the egg whites.
Set aside to cool, then fold in the whipped cream and rum.
Pour into a graham cracker crust or a pre-cooked pie shell.
Sprinkle with nutmeg and enjoy!!!

Huckleberry Coffee Cake from Julie Cantrell

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This was my Uncle Mel's favorite. I remember Mom making it when he came to visit.

Sift together:
... 2 cups flour
... 1 1/2 cups sugar
Add:
... 2/3 cup butter
and mix till very fine.

Remove 3/4 cup of the above mixture for topping.

Add:
... 2 tsp baking powder
... 1 tsp salt
... 2 egg yolks
... 1 cup milk
Beat three minutes.

Beat:
... 2 egg whites
till stiff, but not dry.
Fold into batter and spread into a well greased 9x13 pan.

Cover complete top of batter with huckleberries.
Sprinkle on crumb mixture and sprinkle with nutmeg.

Bake at 375 degrees for 40 to 50 minutes.

Strawberry Spinach Salad from Julie Cantrell

1/4 cup canola oil
2 Tbl sugar
2 Tbl cider vinegar
1 Tbl chopped onion
1 tsp poppy seeds
1/4 tsp paprika
1/8 tsp Winchester sauce
chopped or sliced toasted almonds
baby spinach leaves
Strawberries

Slice the strawberries and add to the washed baby spinach along with the toasted almonds.
Mix the dressing together, pour over the spinach mixture and enjoy.

Shrimp in Green Sauce from Julie Cantrell

If you like garlic and cilantro, you will love this shrimp.

3 1/2 Tbl extra virgin olive oil
5 cloves garlic, peeled
1 cup green onions, coarsely chopped
1 cup cilantro, coarsely chopped
1/4 tsp crushed red pepper
freshly ground black pepper
2 1/3 pound (1 Kilo) large shrimp, peeled and deveined
1/3 cup dry white wine.

Preheat oven to 500 degrees.

Place the olive oil and garlic in a food processor and process until the garlic is finely chipped, scraping sides of bowl occasionally. Add the green onions and cilantro in food processor and pulse until minced.

Spoon garlic mixture into a large bowl and add the the remaining seasonings and the shrimp and toss well to coat.

Spoon the shrimp mixture into a shallow roasting pan and add the wine. Bake at 500 degrees for 7 minutes or until the shrimp are done, stirring once.

Hot Mustard from Julie Cantrell

1/4 cup Coleman's hot mustard
1 1/2 Tbl cornstarch
1/2 tsp salt
1/4 cup sugar
2/3 cup water
1/3 cup vinegar

Mix the mustard with a little water.
Add in the cornstarch, salt, and sugar with the rest of the water.
Add the vinegar.
Cook over low heat for 5 minutes, until it's thickened and clear.
Remove from the heat and cool.
Add the mustard.

Poppy Seed Bread from Julie Cantrell

We have made this bread every year for Christmas for years!! I remember taking it to the ladies at the plant ... I think it came from Patti, maybe? Very easy!!

1 pkg yellow cake mix (make sure it doesn't' have pudding in the mic .. cheap mixes work best)
1 pkg instant coconut pudding
3/4 cup canola oil
1 cup water
3 eggs
1/4 cup poppy seeds

Mix thoroughly and pour into two greased and floured bread pans and bake at 350 for 35 minutes.

Carrot Gold Cake with Cream Cheese Frosting from Julie Cantrell

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2 cups sifted flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon

2 cups sugar
1 1/2 cups canola oil
4 eggs
2 cups finely grated carrots
1 can crushed pineapple, drained
1/2 cup finely chopped nuts (optional)

Sift the first 5 ingredients together.
Then add the sugar and eggs (and oil) and mix well.
Blend in thoroughly the carrots, pineapple, and nuts.

This makes a large cake (9x13 or large bundt or 24 cup cakes?)
or the greased and floured 9" round cake pans.
Bake at 350 for 35 minutes for the layer cake, or 40-45 for the 9x13 pan.

Cream Cheese Frosting
1/2 cup butter
8 ounces cream cheese
1 pound confectioners sugar
1 tsp vanilla

Cream together in order named and us to ice the cooled cake.

Baked Blackberry Dessert from Julie Cantrell

2 cups blackberries mixed with 1/2 cup sugar
1/2 cup butter
3/4 cup sugar
1 3/4 cups flour
1 1/4 tsp baking powder
pinch of salt
1 egg
1 tsp vanilla
1/2 cups milk

Place the blackberries and sugar mixture in the bottom of a buttered baking dish.
Cream the butter until fluffy.
Gradually add the sugar and beat in the egg and vanilla.
Sift together the flour, baking powder and salt.
Add alternately with the milk to the butter mixture.
Mix thoroughly.
Pour batter over the blackberries and bake at 350 for 50 minutes.

Swedish Cabbage Rolls from Julie Cantrell

1 egg
salt and pepper
1 tsp Worcestershire sauce
1/4 cup chopped onion
2/3 cup milk
1 pound lean ground beef
3/4 cup cooked rice
6 large cabbage leaves
1 can tomato soup
1 Tbl brown sugar
1 Tbl lemon juice

Combine the egg, salt and pepper, Worcestershire sauce, onion and milk.
Add in the rice and ground beef and mix well.
Immerse the cabbage leaves in boiling water for 3 minutes, or until limp.
The center vein may be slit 1/2 inch.
Place 1/2 cup of the meat mixture in each leaf (and roll up).
(Place rolls in a baking dish.)
Blens soup, brown sugar, and lemon juice and pour over cabbage rolls.
Bake at 350 for 1 1/4 hours, basting once or twice with sauce.

Corn Custard from Julie Cantrell

5 or 6 ears of corn
1 Tbl flour
salt
2 tsp sugar
2 cups of milk
2 eggs, beaten

2 Tbl butter

Grate the corn.
Add the dry ingredients.
Add the milk and beaten eggs.
Bake in a buttered casserole at 275 for 45 minutes.

Rice Pilaff from Julie Cantrell

Brown:

1 stick of butter
1 onion, chopped
1 can mushrooms, drained, save the liquid

Add:

2 cups rice
1 can beef broth
1 can beef consumme
the liquid from the mushrooms

There should be 4 cups of liquid.
Bake at 350 for 45 minutes.
Stir while cooking.

Swedish Meatballs from Julie Cantrell

Mix together:

1 egg
1/2 cups milk
1/ cup soft bread crumbs

Add together with:

1 tsp salt
pepper
1/2 tsp mustard (dry?)
1/2 tsp celery seeds
1/4 tsp nutmeg
1 medium onion, finely chopped
1 pound ground beef

Form into balls and brown.

Cover with:

1 can cream of mushroom soup
1 can milk.

Simmer and serve with either rice, or mashed potatoes, or noodles.

Margaret's Chicken Rice from Julie Cantrell

1 can of cream of mushroom soup

1 can of cream of chicken soup

1 can of cream of celery coup

1 cup of uncooked rice

chicken (quantity not specified, nor whether or not it was cooked chicken, or raw chicken, or boneless chicken. So ask Julie for specifics.)

Parmesan cheese to sprinkle on top

Preheat oven to 300 degrees.

Grease a 9x13 baking pan or dish.

Combine all but the chicken, mixing well.

Pour into the pan or dish.

Place the chicken pieces on top of the mixture and sprinkle with parmesan cheese.

Cover the pan or dish with tin foil.

Bake for 2 hours.