Green pepper

Celery

Onions

Green onions

Parsley

Garlic cloves

Corn bread (The Real Thing)

French bread

Rye bread

Regular bread

Turkey juice

Turkey or Chicken

Cream of Chix Soup Mix

Sage Poultry Seasoning

Salt/Pepper

Garlic

Season Salt (to taste)

6 chicken breast

1 tablespoon vinegar

4 boiled eggs chopped

1 onion Salt & pepper

1 teaspoon onion salt

6 tablespoon mayonnaise

Relish (optional)

Celery ( optional)

Boil chicken with vinegar till tender. Cool, tear chicken into pieces. Chop and add onions. Add Celery and relish. Add mayo. Stir well. Add onion, salt and pepper to taste.

Cubed 1 lb. boneless chicken breast

6 – 8 medium red potatoes

1/3 olive oil

1 ½ teaspoon salt

1teaspoon black pepper

1 tbsp. paprika

2 tablespoon garlic power

2 tablespoons hot sauce

2 cups fiesta blend cheese

1 cup crumbled bacon

1 cup diced green onion

Pre heat oven 400 and spray 9” X 13” baking dish with cooking spray. In large bowl mix olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add cubed potatoes and chicken and stir to coat. Scoop the potatoes & chicken into baking dish. Bake the potatoes and chicken for 55 – 60 minutes stirring every 20 minutes until cooked through while cooking fry bacon. Once potatoes and chicken are cooked top with cheese, bacon and green onion. Bake 5 more min. Server with ranch, sour cream, and hot sauce.

Sausage Jambalaya

1 lb. hot smoked sausage

1 large onion, diced

2 stalks celery, chopped

1 large green pepper, chopped

3 cups rice

½ teaspoon cayenne

2 cloves garlic, chopped

8 oz. spaghetti sauce

1 tablespoon oregano

1 teaspoon salt

1 teaspoon pepper

1 tablespoon parsley

Water

A real meal in one with a taste of Ol’ New Orleans. Spray pot with pam. Remove skin from sausage and crumble. Mix in all dry ingredients. Add spaghetti sauce. Add water to #6 water line. Stir thoroughly, cover and cook. When chime is hard, do not remove lid. Allow Jambalaya to simmer in warm cycle for 10 minutes. Server: 4 6 as main dish: 8- 12 as side dish.

2 pounds ground beef (turkey, chicken etc.)

2 onions

4 beef bouillon cubes

2 large cans tomato sauce

2 cans diced tomatoes

1 large bottle bbq sauce (original)

Italian seasoning

Garlic power

1 pond shredded mozzarella cheese

1 or 2 bottles grated parmesan cheese

Salt

Pepper

Directions Brown ground beef in a pan. Add chopped onions. Brown beef and onions together. Drain: set aside. Drain diced tomatoes. In a large pot, cook tomato sauce, bbq sauce, beef bouillon cubes, Italian seasoning, garlic powder, salt and pepper to taste. Make sure the sauce is good to taste. Add ground beef mixture to sauce. Cook lasagna according to directions. In a p put together lasagna by layers; first, the lasagna, then the sauce, finally, mozzarella cheese, and parmesan cheese. Repeat until layers were eaten. Top with mozzarella cheese. Bake lasagna at 400 degrees for 20 minutes or until golden brown.

Quick Way Use rogue sauce instead of making it from scratch. Add ground beef. Prepare as usual. Don’t forget to add bouillon cubes. Enjoy!

2 cups Aunt Jemima original pancake mix

5 eggs

1 cup parmesan cheese

1 1/3 cup sugar

2 cups sour cream

2 sticks butter

Pre heat oven 350 degrees Mix dry ingredients together (Aunt Jemima flour, parmesan cheese, sugar). Add sour cream and 5 eggs. In a 9” X 13” melt 2 sticks of butter or margarine. Put dry ingredients in the bottom of pan. Add sour cream mixture. Bake for 35 minutes, or until golden brown.

Ingredients:

1 lb ground beef or turkey

1 onion chopped

Salt & pepper to taste

½ (32 ounce) package of tater tots

1 (10.75 ounce) can of condensed cream of mushroom soup

½ cup of milk

½ cup of cheddar cheese

Directions: Preheat oven to 350degree F (175 C) Brown the ground beef and onions in a large skillet over medium high heat. Drain excess fat and season with salt and pepper to taste. Spread the beef mixture evenly over the bottom of a 2quart casserole dish. Arrange tater tots evenly over the beef layer. In a small bowl stir the soup into the milk until smooth. Pour over the tater tot and beef layers. Sprinkle cheddar cheese evenly over the top.

Bake in the preheated oven for 30 – 40 minutes until the cheese is bubbly and slightly brown.

Brenda Miracle Cake

1 box Duncan hines yellow cake mix

½ cup of oil

¾ cup water

4 eggs

1 tsp vanilla extract or butter or almond milk, whichever one you prefer

1 bag heath bits ‘O Brickle toffee Bits

1 small box of vanilla pudding

Pecans

Spray 2 loaf pans with Pam spray and add pecans to the bottom of pan. Mix cake mix and vanilla pudding together. Then add oil, water, eggs, and extract to cake mix. Blend together. After cake mix is well blended stir Heath Toffee Bis by hand. Pour mixture into loaf pans and bake at 325 degrees the time may vary (40 to 55 minutes). Toothpick test can be done to determine when done. Let the cake cool in pans about 20 minutes.

Brenda Orange-Pineapple Cake

4 eggs

1 cup oil

1 can mandarin oranges (drain ¼ cup of juice out)

1 box Duncan Hines Yellow Cake Mix

2 teaspoon dressing

Beat eggs, add oil to eggs and beat again. Add mandarin oranges and beat again, add cake mix and beat until smooth. Add salad dressing. Bake at 350 degrees for 30 – 35 minutes.

Icing

1 medium can crushed pineapples

½ cup sugar

1 box vanilla jello instant pudding (4oz)

1 8oz container cool whip

Cook pineapple and sugar on medium heat for approximately 20 – 30 minutes. Let cool then add Jello pudding and fold in cool whip. Top cooled cake and serve. Refrigerate after 3 days because pineapples may begin to spoil.

Brenda Blonde Brownies

2 cup brown sugar (packed)

2/3 cup margarine (melted)

1 tsp vanilla extract

2 eggs

2 cup flour

1 tsp baking powder

¼ tsp baking soda

1 tsp salt

1 cup chocolate chips

¾ cup pecans (optional)

Mix brown sugar and margarine together. Add vanilla extract mixing well. Add eggs one at a time mixing well. Sift flour, baking powder, baking soda and salt in small bowl. Add flour to sugar mixture mixing well (add ½ of flour mixture to sugar mixture and mix well. Add remaining flour and mix well.) add pecans mix well. Add 1/3 of chocolate chips to mixture. Spread into 9 X 13 greased and flour baking pan. Sprinkle remaining chocolate chips on mixture. Bake at 350 degrees for 25 to 30 minutes. (Brownies done when toothpick comes out clean).

Let cool for 10 – 15 minutes to allow to cool. Divide into squares.

Aunt Bea Million Dollar Pound Cake

3 cups of sugar

1 pound of butter

6 eggs (2egg yolks)

¾ c. milk 1 tsp. vanilla

1 tsp. lemon

1 tsp. anise (optional)

4 cups cake flour

2 tbl. Cake flour

1 tbl. Baking powder

Cream butter and sugar. Add eggs, one at a time. Add milk and flavors. Add flour and baking powder. In greased and flour pan, pour batter, and bake at 300 degrees for 2 hrs.

Aunt Bea Egg Custard Pie

3 eggs

1 cup sugar

1 teaspoon flour

1 can PET milk

½ stick butter (melted)

2 teaspoon vanilla extract

Beat eggs well, then add sugar, butter, flour, milk, and vanilla. While all the ingredients are beating. Place thawed deep dish pie dish in oven until lightly browned. Once lightly browned, pour mixture into pie shell. Bake at 375 for 35 - 40 minutes.

Aunt Bea Pineapple and Pecan Jell-O

1 package line Jell-o (large)

1 cup boiling water

1 can crushed pineapples in heavy syrup

1 pint sour cream

½ cup chopped pecans

Dissolve Jell-O in water. Add pineapples (drain syrup), sour cream, and chopped pecans. Mix well and pour in mold. Let chill overnight.

½ cup butter

1 cup Crisco shortening

2 cups sugar

4 eggs

4 cups flour

1 teas. Vanilla flavor

2 tsp. baking powder

¼ teas.

Nutmeg Mix butter, and Crisco shortening. Add eggs one at a time until well blended. Add flavor, flour, baking powder, nutmeg. Chill overnight. Cut dough into 1” squares. Bake at 375 for 10 minutes, or until golden brown.

Aunt Shirley Banana Pie

About 20 bananas

2 -4 table flour

3 cans of pet milk

6egg yoks ( save egg whites for topping if desired)

3 cans of water

1 stick of butter

2 boxes of Nabisco vanilla wafer cookies

Banana flavoring

Vanilla flavoring

Stir together sugar, flour. Add pet milk and water, stirring briskly with a fork or whisk. Add eggs to mixture. Cook till batter gets kind of thick, stirring bottom of pot. Don’t let mixture stick to bottom of pot. Add 1 stick of butter: 1 and ½ to large pan. Let mixture cool a little, then add banana flavoring, and banana flavoring to taste (about 4 tablespoons each). In another pan, lay down a good layer of cookies. Add a layer of bananas, fill with the mixture. Add cookies on the side of pie mixture. Top with cookies. Or, you can beat about 6 egg whites with a beater or whisk till they get stiff. Add a little sugar to the beaten egg white and layer it on top of banana pie. WALAI you have Aunt Shirley banana Pie.

Aunt Shirley German Chocolate Cake

1 bar (4oz) Bakers sweet chocolate bar

½ c. boiling water

1 c. butter or margarine

2 c. sugar

 4 egg yolks unbeaten

1 tsp. salt

1 tsp. vanilla

2 ½ c. sifted flour (Swans, like cake flour)

½ tsp salt

1 tsp. baking soda

1 c. buttermilk

4 egg whites, stiffly beaten

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks one at a time, and beat well after each. Add melted chocolate and vanilla. Mix well. Sift together flour, salt, and soda. Add alternately with buttermilk to chocolate mixture: beat well. Beat until smooth. Fold in whites. Pour into 3”, 8 or 9 inch pans lined with paper. Bake in over 350 for 30 to 45 minutes. Cool frost when cool, tops only

Fresh Apple Cake

1 1/3 cups imperial granulated sugar

1 cup (2 sticks) margarine

2 eggs

2 teaspoons vanilla

½ cup cold coffee

2 ¾ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

½ teaspoon salt

2 cups grated raw apple

1 cup raisins 1 cup chopped pecans or walnuts

Cream Cheese Frosting

3 ounces cream cheese, softened

¼ cup butter or margarine

3 cups imperial powdered sugar

1 teaspoon vanilla extract

Preheat oven to 375 F. Combine imperial granulated sugar, margarine, eggs and vanilla in a mixing bowl. Beat until smooth and well blended. Add coffee alternately with dry ingredients. Stir in apple, raisins, and nuts. Spread butter in a greased and floured 9” X 13” pan. Bake until a pick inserted in center comes out clean: about 30 – 35 minutes. Cool completely before frosting with cream cheese frosting. Garnish with additional chapped nuts. Serves 12 Cream

Cheese Frosting (Directions)

Beat cream cheese and butter or margarine together. Add Imperial powdered Sugar and vanilla, beating until smooth and creamy. If necessary add a few drops of milk or cream for proper spreading consistency.

Nutrient analysis per serving: 630 calories: 6 grams protein; 90 grams carbohydrates; 29 grams fat; 43 milligrams cholesterol; 447 milligrams sodium.

Carrot Bread

4 eggs

2 cups of sugar

1 ¼ cup salad oil

3 cups unsifted flour

2 teaspoon baking powder

1 ½ teaspoon soda

¼ teaspoon salt

2 teaspoon cinnamon

2 cups finely shredded raw carrots

Beat eggs and sugar gradually, beating until thick, add oil gradually and continue beating until thoroughly combined. Stir in flour, baking powder, soda, salt, and cinnamon until mixture is smooth. Stir in carrots until blended well, turn into 2 well-greased 1lb. pan, fill 2/3 full bake for 45 min., 350 or until cake tested comes out clean. Makes 2 loaves.