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Josh Flynn

 


I came across an old (circa 1978) book of recipes "from the kitchens of the Gibsonville United Methodist Women." I thought that it would be as useful to others as it has been to us over the years. A lot has happened since 1978. Some of these ladies are gone now, but we will remember them always.

The 1978 Cookbook Committee comprising:

Gertrude Wharton
Opal Ozment
Genevive Burgess
Leslie Williams
Mattie Bales
said, "On behalf of the Gibsonville United Methodist Women, we would like to express our appreciation to everyone who has contributed their recipes and services making this cook book possible. We sincerely hope this collection of recipes will be a treasure to all."

I am putting it here on our WEB site for your use and enjoyment. If you find it useful and are so inclined, you could send a contribution to the UMW or to the church in honor of the women, past and present, who always have been such an important part of our church family. Our address is:

Gibsonville United Methodist Church
501Church Street,
P.O. Box 82,
Gibsonville, NC 27249, USA

But now, on with the recipes!

Categories
Breads
Casseroles
Desserts
Dips
Fruit Salads
Main Dishes
Salads
Soups
Vegetables

 

Breads Date Nut Bread Mattie Bales
  Easy Muffins Hazel Flynn
  Pumpkin Nutbread Juanita Henry
  Rolls Ruby Morton
  Ruby's Cornbread Colene Bartlett
  Zucchine Bread Mrs. Alfred Smith

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Casseroles Barbeque Chicken Casserole Hilde Henry, Springfield, VA
  Breakfast Casserole Lynn Owen
  Broccoli Casserole Betsy Greeson
  Broccoli and Cheese Casserole Patti Teague
  Cheese Souffle Nancy Fryar
  Chicken Casserole Leslie Williams
  Chicken Casserole (5 can) Lynn Owen
  Cranberry & Apple Casserole Peggy Ray
  Green Bean Casserole Clara Randolph
  Grits Casserole Elizabeth Allen
  Hamburger Casserole Carolyn Shelton
  Hot Chicken Salad Casserole Gladys May
  Macaroni Casserole Edith Dennis
  Squash Casserole Lessie Allred
  Squash Casserole Genevive Burgess
  Squash Casserole Doris H. Clark, Cary, NC
  Tuna Casserole Peggy Ray

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Desserts Apple Dumplings Myrtle Anderson
  Apple Pie Genevive Burgess
  Banana Pudding Mrs. George Yow
  Bread Pudding Georgie Clapp
  Egg Custard Lib Yow
  Chocolate Pie Lena Faucette
  Coconut Pie Lib Yow
  Instant Pudding Dessert Elda Walker
  Peach Cobbler Agnes Cummings
  Persimmon Pudding Perdita Campbell
  Persimmon Pudding Mrs. P. L. Kivette
  Persimmon Pudding Gertrude Wharton

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Dips Hot Broccoli Dip Mattie Bales

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Fruit Salads Blueberry Congealed Salad Mrs. Charles Page
  Cranberry Salad (Frozen) Kodell Schoolfield
  Fruit Combo Betsy Greeson
  Fruit Salad Mrs. W. J. Jennings
  Fruited Cottage Cheese Salad Edith Dennis
  Grape Jell-O Salad Margaret Faucette
  Heavenly Hash Mrs. D. M. Davidson
  Orange Fluff Minneola Randolph
  Salad (cottage cheese, Jell-O) Opal Ozment
  Strawberry-Nut Salad Joycelyn Brookshire

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Main Dishes American Chop Suey Iris Ellington
  Apricot Chicken Patti Teague
  Barbeque Chicken Casserole Hilde Henry, Springfield, VA
  Beef and Bean Barbeque Faye Cheek
  Breakfast Casserole Lynn Owen
  Chicken Casserole (5 can) Lynn Owen
  Chicken Pie Margaret Faucette
  Chicken Pie Voilet Martin
  Chicken Pie Harue Overman
  Chili Ginger Jarrett
  Chili Con Carne Margie Hopkins
  Chili Con Carne Pie Ann A. Dodd
  Corned Beef Salad Mold Edith Dennis
  Fiesta Biscuit Tacos Joycelyn Brookshire
  Hamburger Casserole Carolyn Shelton
  Hamburgers or Meat Loaf Colene Bartlett
  Hot Chicken Salad Casserole Gladys May
  Italian Spaghetti Sauce Ginger Jarrett
  Meatballs Beverly Parrott
  Meatballs with Mushroom Gravy Margaret Dennis
  Meat Loaf Lois Hughes
  Meat Loaf Nancy Johnson
  Meat Loaf or Meat Loaf Burgers Thelma Moize
  Mulligan Frances Lindsley
  Oriental Tuna Camille Kivette
  Salmon Croquettes Mrs. T. E. Stough
  Salmon Loaf Harue Overman
  Spanish Entree Pie Juanita Henry
  Tuna Casserole Peggy Ray

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Salads Asparagus Salad Rev. Robert V. Dodd
  Bean Salad Beverly Parrot
  Bean Salad Clara Randolph
  Corned Beef Salad Mold Edith Dennis
  Kraut Salad Ruby Morton
  Pork and Bean Salad Colene Bartlett
  Potato Salad Colene Bartlett

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Soups Cream of Potato Soup Ann A. Dodd

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Vegetables Beef Rice Peggy Ray
  Cabbage Slaw Mrs. Lillie Wharton
  Carrot Pudding Patti Teague
  Corn Pudding Margaret Faucette
  Fruited Sweet Potatoes Juanita Henry
  Onion Rings Camille Kivette
  Potato Pancakes Colene Bartlett
  Squash Fritters Elizabeth Allen
  Sweet Potato Petites Juanita Henry
  Sweet Potato Soufflé Gladys Clingenpeel

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DATE NUT BREAD -- Mattie Bales

1 pkg. cut and sugared dates, 2 cups boiling water
2 tsp. baking soda

 

2 cups sugar, 1/4 lb. butter or margarine
2 eggs

Cream and add to the above when cool.

3 cups flour, 1 cup of walnuts or pecans, chopped
1 tsp. salt 1 tsp. vanilla

Add this to the above creamed mixture.

Bake in greased and floured pans in slow oven (300 - 325 degrees) for 1 to 1 1/4 hours until done. Makes 2 loaves. Slice thin and serve with whipped cream cheese.

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EASY MUFFINS -- Hazel Flynn
2 cups self rising flour 1 cup milk
2 tbsp. mayonnaise (rounded)

Mix and put in a greased muffin pan. Cook at 400 degrees until brown. Makes 12 muffins.

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PUMPKIN NUT BREAD -- Juanita Henry
2 cups sifted flour 1/2 tsp. nutmeg
2 tsp. baking powder 1 cup pumpkin
1/2 tsp. soda 1 cup sugar
1 tsp. salt 1/2 cup milk
1 tsp. cinnamon 2 eggs
  1/4 cup softened butter
  1 cup chopped pecans

Sift together flour, baking powder, soda, salt, and cinnamon. Combine pumpkin, sugar, milk, and eggs. Add dry ingredients and butter. Mix until well blended. Spread in loaf plan. Bake in 350 degree oven for 45 - 50 minutes or until toothpick inserted in center comes out clean. Makes one loaf. Bread may be frozen.

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Rolls -- (Eula Yancy's Recipe) -- Ruby Morton
1 package (or cake) of yeast 1 cup milk
1/2 cup lukewarm water 1 cup freshly mashed potatoes
1 teaspoon salt 2 well beaten eggs
2/3 cup Crisco shortening 6 cups plain flour
1/2 cup sugar  

Dissolve yeast and set aside. Heat mixture of salt, shortening, sugar, and milk almost to boiling point but do not boil. Add potatoes and then cool. When cool, add dissolved yeast, eggs, and flour and mix well.

Turn on well floured board or cloth and kneed well. Place in a well greased bowl with a tight lid - grease top of dough. Place in refrigerator until one hour before meal time (will keep up to a week).

One hour before meal time, take out enough dough for meal - kneed, roll out, and cut. Dip 1/2 of each round into melted butter, fold and place into pan. Let rise. Bake at 425 degrees until brown.

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RUBY'S CORNBREAD -- Coleen Bartlett
2 cups flour 2 cups water ground cornmeal
2 tsp. salt 2 tbsp. dry yeast
4 tsp. baking powder A closed handful of sugar
2 eggs milk

Mix with enough milk to make a moderately thin batter. Grease a pan with bacon drippings, then sprinkle in a little cornmeal and pour batter an inch or two deep in pan. (I always use an old iron skillet.) Sprinkle a little more meal on top.

Bake at 425 degrees until brown, about 20 minutes.

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ZUCCHINI BREAD -- Mrs. Alfred Smith
3 large eggs 2 cups raw, grated zucchini
2 cups sugar 3 teaspoons vanilla
1 cup vegetable oil  

Mix together and set aside. Then sift together:

3 cups all purpose flour 1 tsp. salt
1 tsp. baking soda 1/4 tsp. baking powder
3 tsp. cinnamon  

Add sifted ingredients to zucchini mixture. Stir well. Add 1 cup chopped nuts. Bake one hour at 350 degrees in 9X5X3 greased and lightly floured pan

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BROCCOLI CASSEROLE -- Betsy Greeson
2 pkgs. frozen chopped Broccoli, 1/2 to 3/4 stick margarine
1 can mushroom soup 1 3/4 cups cooked rice(1/2 to 3/4 cups raw)
1 small jar cheese whiz 1 onion, chopped

Cook rice by directions on package and drain. Sauté onion in margarine. Combine everything in 9X13 casserole and top with Pepperidge Farm dressing and butter. Bake at 350 degrees for 30 minutes.

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BROCCOLI AND CHEESE CASSEROLE -- Pattie Teague
2 pkgs. frozen broccoli, 1 can mushroom soup
2 eggs 1/2 cup mayonnaise
1/2 cup milk 3/4 lb. shredded cheddar cheese
1 tbsp. onion flakes 1 cup crushed cheese crackers
1 tsp. salt  
   

Cook and drain broccoli; place in baking dish. Beat together all other ingredients except cheese and crackers. Pour mixture over broccoli. Sprinkle top with shredded cheese and cracker crumbs. Bake at 350 degrees for about 20 to 25 minutes.

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CHEESE SOUFFLÉ -- Nancy Fryar
1 lb. grated cheese (mild and sharp) 1/4 tsp. mustard
4 eggs 1/2 tsp. salt
3 cups milk  
12 slices bread  

Cut crust from bread. Place 4 slices of bread in the bottom of a large casserole dish, followed by a layer of cheese. Alternate two more layers of bread and cheese. Beat eggs with milk, salt, and mustard. Pour over bread and cheese. Let keep in refrigerator over night. Bake at 350 degrees for 1 hour.

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CRANBERRY & APPLE CASSEROLE -- Peggy Ray
2 cups unpeeled red apples, chopped, 2 cups fresh cranberries
1 cup white, granulated sugar 1 stick butter or margerine
1 cup quick oats 1/2 cup brown sugar
1/3 cup flour  

Mix white sugar, apples, and cranberries and place into casserole dish. Melt butter (or margarine) and mix with oats, brown sugar, and flour and pour over cranberry mixture. Bake at 300 degrees for 45 minutes. Delicious with meat or as a dessert.

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GREEN BEAN CASSEROLE -- Clara Randolph
1 can French green beans, 1 can cream of mushroom soup
1 can fried onion rings  

Drain green beans and place into baking dish. Add cream of mushroom soup (cover beans). Cover with fried onions. Bake at 350 degrees until golden brown.

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GRITS CASSEROLE -- Elizabeth Allen
1 cup instant grits
(in enough water to dissolve)
1 tsp. salt
1/2 stick oleo 1/2 cup (or more) grated cheese
1 cup milk 4 well beaten eggs

Mix well and put into greased casserole dish. Bake at 350 degrees for approximately 30 minutes.

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MACARONI CASSEROLE -- Edith Dennis
1 12-ounce can corned beef, 1 - 2 cans cream soup (undiluted)
8 oz. grated cheddar cheese, 1 cup buttered bread crumbs
1 medium onion, chopped 1 cup of cooked, dry macaroni

Mix all ingredients except bread crumbs. Pour into casserole dish and top with bread crumbs. Bake at 350 degrees for 30 - 45 min., or until bubbly.

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SQUASH CASSEROLE -- Lessie Allred
2 lbs. cooked squash 1 can undiluted cream of chicken soup
1 small onion 1/2 package seasoned stuffing mix
salt and pepper to taste 1/2 stick margarine
1 grated carrot 1 carton sour cream

Cook squash, onion, and carrot together and then mix with salt, pepper, sour cream, and soup. Pour into casserole dish. Melt margarine and mix with stuffing. Pour stuffing mix over squash mixture and bake 30 to 45 minutes at 350 degrees or until done.

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SQUASH CASSEROLE -- Genevive Burgess
2 lbs. squash, cut up 1 diced onion
2 tbsp. bacon drippings, 1 tsp. sugar
1 tsp. salt 1 beaten egg
1/4 cup milk 6 slices buttered bread
1/4 lb. cheese 1/2 stick margarine

Cook squash and onion in water until tender then drain off all water. Season with bacon drippings, sugar, and salt. Add egg and milk and pour into greased 1 1/2-qt. casserole dish. Toast bread. Grate toast and cheese. Melt margarine and stir in grated toast and cheese. Pour over squash.

Bake at 350 degrees for 45 minutes. 

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SQUASH CASSEROLE -- Doris Clark, Cary, NC
2 cups cooked squash and onions, 8 oz. sour cream
1 can cream of chicken soup, 1 package Pepperidge Farm stuffing mix
1 stick (melted) of butter or margarine  

Drain squash and onions and mix with sour cream and chicken soup. Combine stuffing mix with melted butter (or margarine). Pour half of stuffing/butter mixture into bottom of pan, then add squash/sour cream/soup mixture. Top with remainder of the stuffing. Bake at 350 degrees for about 45 minutes.

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HOT BROCCOLI DIP -- Mattie Bales
3 stalks celery, chopped, 1 roll garlic cheese
1 small onion, chopped 1 pkg. frozen chopped broccoli
1 small can mushroom pieces 1 can mushroom soup

Saute celery, onion , and mushroom pieces in margarine. Cook broccoli and drain well. Add soup. melt cheese in double boiler. Combine in chafing dish to serve.

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ASPARAGUS SALAD -- Rev. Robert V. Dodd
1 can asparagus spears 1/2 cup vegetable oil
1/2 cup vinegar  

Place asparagus in shallow serving dish. Mix oil and vinegar together and pour over asparagus. Allow to marinate seven to ten minutes. Ready to serve.

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BEAN SALAD -- Beverly Parrott
1 can Le Seur peas 1 pkg. sliced almonds
1 can fancy Chinese vegetables, 1 green pepper, chopped
1 jar chopped pimento 1 onion, sliced thin
1 can sliced water chestnuts 1 can bamboo shoots (optional)

Boil together 1 cup oil, 1 cup vinegar, and one cup sugar.

Let cool and pour over vegetables. Refrigerate overnight

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BEAN SALAD -- Clara Randolph
1 large can fancy cut green beans, 1 cup finely chopped celery
1 large can green peas 1 1/2 cups sugar
1 large can kidney beans 1/2 cup salad oil
1 large onion, finely chopped 1 cup vinegar
1 small can green lima beans 1 tsp. salt
1 small jar pimento  

Wash all the beans in cold water and drain. Put into large bowl and add rest of ingredients. Cover and refrigerate overnight. Goes well with any meat dish.

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BLUEBERRY CONGEALED SALAD -- Mrs. Charles Page
2 3-oz. pkg. of grape Jell-O, 1 large can crushed pineapple
2 cups hot water 1 1-lb. 5-oz. blueberry pie filling

Dissolve Jell-O in hot water, add pie filling and pineapple. Refrigerate until congealed.

Topping:

1 pkg. Dream Whip, 1 cup chopped nuts

Mix together and put on top of congealed Jello mixture.

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FROZEN CRANBERRY SALAD -- Kodell Schoolfield
1 8-oz. pkg. cream cheese 2 tbsp. mayonnaise
2 tbsp. sugar 1 large can pineapple, drained
1 large can whole cranberry sauce, chopped nuts (optional)
2 pkg. Dream Whip  

Soften cream cheese, mix mayonnaise and sugar. Add pineapple, cranberry sauce and nuts. Whip Dream Whip until stiff. Add mixture to whip. Serve frozen.

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FRUIT COMBO -- Betsy Greeson
2 large cans sliced peaches, 1 large can crushed pineapple
1/2 cup sugar 1/3 cup tapioca
1/3 cup lemon juice 3 bananas, sliced

Drain fruit. Combine these juices, sugar, tapioca, and lemon juice and bring to a boil. Cook slowly 5 minutes, stirring constantly. Cool. Add fruits. Chill. A few maraschino cherries may be added for color.

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FRUIT SALAD -- Mrs. W. J. Jennings
1 large can diced pineapple, 1 large can white cherries
1 pt. pears 1 pt. cream
1 lb. almonds 1 pt. mayonnaise
3 envelopes gelatin 1 cup cold water

Dissolve gelatin in water. Heat juice of fruit and pour over gelatin. Whip cream and add slowly to mayonnaise, beating all the time. When gelatin is cool, add to the diced and well drained fruit. Mix all together quickly. Pour into mold. Chill overnight. Slice and serve on lettuce.

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FRUITED COTTAGE CHEESE SALAD -- Edith Dennis
3 cups cottage cheese 1 qt. Cool Whip
2 3-oz. pkgs. orange Jell-O 1 13 1/2-oz. can pineapple tidbits
1 11-oz. can mandarin orange sections  

In mixer bowl, blend together cottage cheese and Cool Whip. Stir in dry Jell-O. Fold in well drained pineapple and orange. Pour into mold and chill overnight.

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GRAPE JELL-O SALAD -- Margaret Faucette
3 pkg. grape Jell-O 1 can blueberry pie filling
1 can crushed pineapple  

Mix 2 cups boiling water with Jell-O. Let cool, then add pie filling and pineapple. Put in refrigerator.

Whipped topping:

1/2 cup sour cream 1/2 cup sugar
1 small Cool Whip  

Mix and put on Jell-O when congealed. 

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HEAVENLY HASH -- Mrs. D. M. Davidson
2 cups marshmallows 3/4 cup nuts
3/4 cup maraschino cherries  

Chop marshmallows, nuts, and cherries and mix together. Just before serving, add 1 cup whipped cream.

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KRAUT SALAD -- Ruby Morton
1 1-lb. can sauerkraut w/juice, 1 cup sugar
1 cup finely chopped green pepper, 1 medium onion, finely chopped
2/3 cup finely chopped celery 1 2-oz. jar of pimento, finely chopped
2 tbsp. cooking oil 3 tbsp. vinegar

Mix all together and drain (not to dry), cover, and place in refrigerator for 24 hours.

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ORANGE FLUFF -- Minneola Randolph
2 3-oz. pkgs. orange Jell-O 2 11-oz. cans mandarin oranges, drained
2 cups hot water 1 large can crushed pineapple
1 can frozen orange juice, undiluted  

Mix Jell-O, water, juice, oranges, and pineapple. Let cool and pour into 11X13 dish until congealed.

Topping:

1 pkg. instant lemon pudding 1 cup milk
1/2 pt. whipping cream, whipped  

Mix instant pudding and milk. Fold in whipped cream. Spread over Jell-O.

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PORK AND BEAN SALAD -- Colene Bartlett
1 can pork and beans, drained Chopped onion (as much as you wish)
Chopped sweet pickles (as much as you wish) Mayonnaise

Mix lightly. Great for a picnic!

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POTATO SALAD -- Colene Bartlett
5 medium Irish potatoes, Black pepper
1/2 tsp. dill weed 3 ribs celery
1 tbsp. sugar 1 large bell pepper
1 tsp. salt 1 medium onion, chopped
Drop celery, bell pepper, and onion into boiling water for 30 seconds, then into cold water then drain.
2 tsp. vinegar 2 tbsp. sour cream
2 tbsp. mayonnaise, 1/2 or 1/4 buttermilk

Cube 4 potatoes. Add all ingredients and mix. Grate the 5th potato and add it to the mixture. The salad will keep in the refrigerator for several days.

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SALAD -- Opal Ozment
1 12-oz. pkg. small curd cottage cheese, 1 6-oz. pkg. lime Jello
1 small can crushed pineapple 1 9-oz. Cool Whip

Mix cottage cheese and Jell-O well. Then mix in pineapple and Cool Whip well. Chill and serve.

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STRAWBERRY-NUT SALAD -- Joycelyn Brookshire
2 pkg. strawberry gelatin 1 cup boiling water
2 10-oz. pkg. frozen sliced strawberries, 1 4-oz. can crushed pineapple
3 medium bananas, mashed 1 cup nuts, finely chopped
1 pt. sour cream  

Dissolve gelatin in water. Fold in remaining ingredients except sour cream. pour 1/2 mixture into a dish and let set. Spread top with sour cream; add remaining mixture. Chill until set.

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CREAM OF POTATO SOUP -- Ann A. Dodd
6 Cups sliced potatoes (5 large) 1/4 tsp. pepper
1/2 Cup sliced carrots 2 Cups milk
6 slices bacon 2 Cups light cream (Half & Half)
1 Cup chopped onion Finely shredded cheddar cheese
1 Cup sliced celery Parsley sprigs
1 1/2 tsp. salt  

Cook potatoes and carrots in boiling water until tender. Drain. Sauté' bacon until crisp; drain and crumble. Sauté' onion and celery in 2 tablespoons of bacon fat.

Combine all ingredients except cheese and parsley and simmer for 30 minutes. Garnish with cheese and parsley. Makes 2 quarts.

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BEEF RICE -- Peggy Ray
1 cup uncooked rice 1 stick butter or margarine
2 cans beef consommé' or beef broth  

Mix together and place into covered casserole dish. Bake at 350 degrees for one hour.

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CABBAGE SLAW -- Mrs. Lillie Wharton
2 tbsp. sugar 1 tbsp. flour
1 egg 1/4 cup vinegar
1/3 cup water 2 tbsp. melted butter
1/4 tsp. mustard, 3 cups finely shredded cabbage

Mix vinegar, water, butter, and mustard in saucepan and bring to a boil. Beat sugar, flour, and egg together and pour into boiling vinegar. Let boil until it becomes a smooth paste. Pour over cabbage and mix.

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CARROT PUDDING -- Patti Teague
2 cups hot mashed potatoes 2 tbsp. melted butter
2 cups hot mashed carrots 2 tbsp. sour cream
2 eggs, beaten 1/2 tsp. salt
1/2 cup shredded cheddar cheese, 1/4 tsp. pepper
2 tbsp. grated onion  

Combine potatoes, carrots, and egg and blend well so that overall color is pink. Combine remaining ingredients and add to vegetables. Put into an oven proof baking dish and bake at 350 degrees until heated thoroughly and golden brown on top. Dot top with additional butter if desired.

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CORN PUDDING -- Margaret Faucette
2 cups corn 1/4 tsp. salt
2 eggs, well beaten 1/4 tsp. black pepper (optional)
1/2 stick margarine 2 cups milk
2 tbsp. sugar  

Mix ingredients and bake 45 mins in moderate oven.

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FRUITED SWEET POTATOES -- Juanita Henry
1 21-oz. can cherry pie filling, 1/2 cup orange juice
1/4 cup butter or margarine 1/4 tsp. salt
4 medium sweet potatoes, cooked  

Combine cherry pie filling, orange juice, bitter (or margerine), and salt in saucepan and cook slowly 5 minutes, stirring occasionally. Pare cooked sweet potatoes, cut in halves or quarters and place into 1 1/2-qt. baking dish. Pour cherry sauce over potayoes. Bake in slow oven (325 degrees) for 20 minutes or until heated through. Makes 8 servings.

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POTATO PANCAKES -- Colene Bartlett
2 eggs, well beaten 1 tbsp. flour
3 cups diced potatoes, 1 tsp. salt

Place eggs in blender, put in diced raw potatoes, flour, and salt. Blend until potatoes are in small pieces. Fry in greased pan.

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SQUASH FRITTERS -- Elizabeth Allen
1/3 cup Bisquick mix 2 slightly beaten eggs
1/2 cup grated cheddar cheese, 2 cups grated raw yellow squash
1/2 tsp. salt 2 to 4 tbsp. oleo
1/2 tsp. black pepper  

Combine all ingredients except oleo. Melt oleo in skillet, over medium heat. Drop batter by tablespoon into hot skillet. Cook fritters from 2 to 3 minutes on each side or until golden brown. Makes about 6 servings.

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SWEET POTATO PETITES -- Juanita Henry
1 32-oz. can sweet potatoes, 2/3 cup shredded coconut
2/3 cup sugar 1 5 1/3 oz. can evaporated milk
dash salt 3 tbls. melted margarine
1 tsp. cinnamon or nutmeg  

Preheat oven to 375 degrees. Mash sweet potatoes and set aside. In a separate bowl, beat eggs slightly. Add sugar and mix in remaining ingredients, including sweet potatoes. Pour into a 6X10X1 1/2 inch baking dish and bake at 375 degrees for 35 - 40 mins. or until center is solid. Cut into squares and serve. Makes 15 two inch squares.

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SWEET POTATO SOUFFLÉ -- Gladys Clingpeel
3 cups mashed sweet potatoes, 2 eggs, beaten
1 cup white or brown sugar 1 tsp. vanilla
1 stick margarine 1/2 cup milk

Mix above ingredients and put into greased baking dish

Topping:
1 cup brown sugar 1 stick margarine
1/3 cup flour 1/2 cup pecans

Mix pecans and flour until crumbly. Mix sugar and margarine and add to flour and pecans.

Sprinkle potato mix generously with topping. Bake at 375 degrees until topping is bubbly.

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CHILI CON CARNE -- Margie Hopkins
2 lbs. lean beef 1 tbsp. salt
2 cups finely chopped onion 1 tsp. oregano leaves
1 cup finely chopped green pepper, 1/2 tsp. cumin seed
1 clove garlic, crushed 2 20-oz. cans red kidney beans
1 28-oz. can tomatoes in puree 1/2 cup quick-cooking tapioca
1/4 cup chili powder  

Break meat into small chunks; place into electric slow cooker. Add all other ingredients except beans and mix well. Cook on low heat for 5 hours or high heat for 3 hours.

Stir drained and rinsed beans into slow cooker. Cover and cook 1 hour longer on low heat or 1/2 hour longer on high heat. Makes 3 quarts.

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SALMON LOAF (for dieters) -- Harue Overman
1 small can salmon 1 tbsp. lemon juice
1/2 cup low fat milk, scalded 2 slices bread
2 tbsp. dried onion flakes  

Drain salmon and pour lemon juice over scalded milk. Break bread and put into milk. Add other ingredients and mix well. Bake at 375 degrees for 45 minutes.

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BREAKFAST CASSEROLE -- Lynn Owen
1 lb. sausage, browned the night before 6 eggs, beaten
2 cups milk 6 slices bread (no crust)
1 cup shreded cheddar cheese, 1 tsp, salt
1 tsp. dry mustard  

Mix and place into 9X9 pan. Bake at 350 degrees for 45 minutes. Serve warm -- not hot . Serves at least 8.

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MEAT LOAF -- Lois Hughes
1 lb. ground beef 1 cup cracker crumbs
1/2 lb. ground pork, 3/4 cup tomato catsup
1 egg, beaten 1 onion, chopped
1 cup milk  

Mix well and put into