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Terre Duchesne McGill recently found Eloise Duchesne's personal recipe box (November 2007). This is a GREAT find from a wonderful cook! Here's a web page that will eventually have all that were in the box. Scanning the actual recipes seems to be the most unique approach, so that's what you'll see - Eloise's handwriting. Some of the more "gently" used ones have baking debris, which is a great advertisement for the recipe! I started retyping some, gave up, and now you'll see all of them "as is" from Eloise. The easiest way to find something on the page, in my opinion, is to click "edit" and then "find" and search for your keyword. E-mail Paula Duchesne if questions.
Eloise Duchesne joined her husband in Heaven on January 29, 2008.
Spiced Tea - Mrs. Muriel Humphreys
Frosted Cranberry Squares front and back
Dried-Peach Custard Pie front and back
Buttermilk-Coconut Pie - Southern Living
Vinegar Pastry (3 crusts)
Sand Tarts - Jeanette & Terre's favorite
Raleigh House Buttermilk Pie (Kerrville, Texas)
Meringue A La Mode front and back
World's Best Lemon Meringue Pie - cab driver in New York City front and back
Lemon Cheese Cake front and back
Pecan Pie (Pat Humphrey)
Strawns Fresh Strawberry Pie Recipe
Lemon Butter Pastry - good for strawberry pie
Lime & Pear Salad - Ruby's
Broccoli Salad Greg Stancil
Dad's Old Time Pound Cake for Birthday Cakes
Banana Cake - 2 layers
Banana Cake 3 iced
Cream Cheese Icing for Banana Cake
Date Nut Cake - (might want to try this with cream cheese icing listed with Banana Cake 3)
Date Orange Cake front and back
Plain Cake - Pat Humphrey
Squash Casserole front and back
Tuna Casserole (Mrs. Holmes)
Black Walnut Refrigerated Cookies
Praline Cookies front and back
Oatmeal Cookies - Joan Scwartz
Oatmeal White Chocolate Pecan Cookies
Tea Cakes - Eloise Duchesne - two to compare
Pralines 3 - Johny Lears
Rolls - Maurice Miller's
Hush Puppies for a large group
Hush Puppies - good
Jalapeño Bread - Riverside Hunting Club
Black Eyed Pea Dip - Nancy Alexander
Frosted Orange Salad front and back
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Muscadine Hot Pepper Jelly Recipe
Eloise Duchesne
4 jalapeno peppers, skins removed
1/4 cup water
2 quarts muscadines, washed and drained
1 pkg powdered fruit pectin (1-3/4 oz)
7 cups sugar
Puree pepper with 1/4 cup water. Strain, reserve liquid. Cook muscadines in large pan with water. Cover. Add pepper juice. Bring to boil and simmer covered 15 minutes. Crush muscadines. Cook 5 minutes. Strain out juice. Measure 6 cups. Mix pectin with juice in saucepan over high heat. Stir. Boil hard - a boil you can't stir down... Add sugar slowly. Boil 1 minute. Remove from heat. Skim off foam. Seal in sterilized jars.
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Sweet Pickled Peaches Recipe
Eloise Duchesne
10 lbs peaches, after they are peeled
Spices if desired
5 lbs sugar
1/2 pint vinegar
Dissolve over low fire or by letting vinegar stand over sugar several hours.
1st Day - let vinegar and sugar boil. Pour over peaches (uncooked)
2nd Day - Pour off juice and boil. Pour over peaches.
3rd Day - Boil peaches in syrup to good boiling point. Pack in sterilized jars.
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Melva's Fruit Jell-O Salad Recipe
Eloise Duchesne
1 can fruit cocktail, drained
1 can pineapple chunks or tidbits, drained
3 bananas
3 applies, chopped
(1) 8 oz carton Cool Whip
(1) 3 oz pkg Apricot Jell-O (or any flavor)
Optional: 1 cup miniature marshmallows, 1/2 cup nuts
Mix all fruit, add cool whip with 1 box Jell-O mixed together. Fold all together. Keep refrigerated. Cut into 15 squares.
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Nannie Mae's Cole Slaw Recipe
Eloise Duchesne
1 medium cabbage head
1 bell pepper
1 onion
Chop and shred.
Boil together:
1 cup white vinegar
2/3 cup cooking oil
1/2 cup honey
1/4 cup sugar
1 tablespoon salt
Pour over cabbage mixture. Refrigerate. (Actually says "put in ice box").
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Sallie's Tuna Salad Recipe
Eloise Duchesne
(1) 9-3/4 oz tuna
(1) 4 oz can water chestnuts (chopped)
1/2 cup mayonnaise
1 tsp lemon juice
1 tsp soy sauce
1 T chopped onion
dash Tabasco
Accent if desired
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Spinach Salad Dressing Recipe
Eloise Duchesne
1/2 cup Wesson oil
1/2 cup Ketchup
1/2 cup sugar
2 Tablespoons Worcheshire sauce
1/4 cup vinegar
Combine all ingredients and chill.
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Roquefort Dressing Recipe
Eloise Duchesne
2 T wine vinegar
Pepper
6 T salad (Wesson) oil
coarse salt
3 T Roquefort cheese, crumbled
Few drops garlic juice (pressed garlic)
Place vinegar in glass jar. Add salt and pepper to taste. Shake. Add salad oil a little at a time. Shake well. Pour on salad.
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Green Salad Recipe
Eloise Duchesne
4 hearts of lettuce
1 tomato
3 slices crisp bacon
2 hard boiled eggs
1 tsp onion
1 avocado dipped in lemon juice
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Garden Dip Recipe
Eloise Duchesne
1 Package (8 oz) cream cheese, softened
1 can (10-3/4 oz) tomato soup
2 T finely chopped celery
2 T sliced green onions
2 T chopped parsley
2 T horseradish
Dash of garlic powder, salt, pepper
Generous dash of hot pepper sauce
Mix well. Chill.
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Mock Oyster Dip Recipe
Eloise Duchesne
1 pkg frozen chopped broccoli
1 large onion, minced
8 T butter
(1) 6-oz roll of garlic cheese
1 can mushroom stems and pieces
dash of Louisiana hot sauce
1 can Cream of Mushroom soup
Cook broccoli in water. Sauté onion in butter. Add cream of mushroom soup, mushrooms and pieces. Break up cheese. Add hot sauce. Drain broccoli. Mix all. Keep warm.
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Broccoli Dip Recipe
Eloise Duchesne
Cook 1 pkg frozen broccoli (chopped). Drain.
Put 1 tsp butter in skillet, add 1 medium chopped onion - sauté.
Add 1 roll garlic cheese. Melt.
Add 1 can cream of mushroom soup, 1 can mushrooms, chopped.
Add broccoli.
Serve warm.
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Crab and Water Chestnut Dip Recipe
Eloise Duchesne
(1)
6-1/2 oz. can crab meat
(1) 5 oz can water chestnuts
2 cups (1 pt) sour cream
1 T soy sauce
2 T minced green onions
Chips or crackers
Drain and shred crab meat. Remove tendons. Mince chestnuts. Drain on paper towel. Combine sour cream, soy sauce and onion. Blend. Refrigerate. Serve with chips and crackers.
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Six Layer Dip Recipe
Melva Alexander (Eloise Duchesne)
3 avocados
1 T lemon juice
Salt and pepper
2 cans bean dip
3 chopped tomatoes
2 cans black olives
1 cup green onions with tops
1 pkg (8 oz) sharp cheese
1 cup sour cream
1/2 cup mayonnaise
1 cup Picante sauce
To assemble: Spread bean dip in oblong dish, top with following... Mash avocadoes in bowl. Add lemon juice, salt & pepper. Spread on bean dip. Combine sour cream and mayonnaise in bowl and spread on avocado dip. Layer of sprinkled onions, tomatoes, olives... sprinkle grated cheese on this. Top with Picante sauce. Serve with chips.
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Low Calorie Salad Dressing
Eloise Duchesne
Put in blender and beat:
(1) 8-oz cottage cheese
1 T lemon juice.
Add:
1 cup skim milk
1 pkg onion soup mix.
Keep refrigerated.
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Mama's Pralines Recipe
Eloise Duchesne
3 cups sugar
1/2 stick butter
1 cup buttermilk
2 tsp vanilla
1 tsp baking soda
3 cups pecans
Put all ingredients except pecans [and 1 tsp vanilla] into a big boiler and boil until mixture turns brown and forms soft ball in cold water. Add 1 tsp vanilla and beat. Stir in pecans and drop on waxed paper.
[On November 23, 2007, I asked Eloise if her Mama's pralines were her favorite recipe since she had several. She said no. She said her favorites were the Creamy Pralines. Here they are:]
Creamy Pralines
Eloise Duchesne
1 cup brown sugar
2 cups white sugar
3 T white corn syrup
1 cup milk (sweet or canned)
1/2 stick butter
2 or 3 cups pecan halves
2 tsp vanilla
Blend sugar, syrup, and milk. Cook slowly, stirring constantly. Add half of butter when it comes to a boil. Cook until 236 degrees. Remove from fire. Add butter. Beat. Add vanilla and pecans.
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Peanut Brittle
Eloise Duchesne
1 cup Karo
1 cup sugar
Bring to boil. Boil until it spins a thread.
Add:
2 cups raw peanuts
Cook until peanuts are light brown.
Add:
2 tsp baking soda
Pour onto buttered cookie sheet. Pull thin as it cools.
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Hazel Teekel's Date Loaf Recipe
Eloise Duchesne
4 cups sugar
1-1/2 cup sweet milk
3 T flour
6 marshmallows
3 T Karo
1/2 pkg dates (small pkg)
1 can coconut
2 cups chopped nuts
Boil til it forms firm ball in water. Remove from fire. Add 3 T butter. Beat till thick. Add 1 can coconut, 2 cups chopped nuts. Make into rolls and store in damp towel.
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Virginia Dare's Divinity Candy Recipe
Eloise Duchesne
3 cups sugar
3/4 cup white corn syrup
3/4 cup water
3 egg whites
1 tsp vanilla
1/8 tsp salt
3 cups chopped pecans
Combine sugar, syrup, and water in saucepan and cook over low heat until dissolved. Increase heat, boil until syrup reaches a crackling sound when dropped in cold water. Do not stir syrup while cooking.
While the syrup cooks - beat 3 egg whites and 1/8 tsp salt until stiff.
Pour syrup slowly into egg whites, beating constantly.
Add 1 tsp vanilla
Stir in 3 cups chopped nuts
Beat until candy loses its gloss
Drop by spoonful in paper cup cake holders or onto wax paper.
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Sugar Cane Syrup Cookies Recipe
Eloise Duchesne
2 cups syrup
1 cup shortening
1/4 cup hot water
3 tsp soda
1 tsp cinnamon
Flour to make dough easy to handle
Warm syrup. Add soda. Let stand 5 minutes. Add other ingredients.
Roll to 1/2 inch thickness. Cut and bake in 400 degree oven until done.
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Emma Gene's Plain Cake
Eloise Duchesne
2 cups sugar
6 eggs
1/2 lb butter
2 cups flour
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Pat Humphrey's Plain Cake Recipe
Eloise Duchesne
1 lb whipped Parkay margarine
3 cups sugar
9 eggs
2 tsp vanilla
3 cups cake flour, sifted
(Add 1 can Angel flake coconut if desired)
Cream butter and sugar. Add eggs, one at a time, beating well. Add vanilla and sifted flour - beat well. Grease and flour a large tube pan. Pour batter into pan. Bake at 325 degrees 1-1/2 to 2 hours.
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Banana Cake Recipe - Good
Eloise Duchesne
1 pkg yellow cake mix
2 eggs (or eggs according to cake mix)
1 cup mashed bananas (2 large)
1 tsp soda mixed in 1 cup buttermilk
Icing
1 cup brown sugar
1 cup white sugar
1/4 stick butter (oleo)
small can Pet Milk
cook slow until thick
Banana Cake (on same recipe card)
2 cups flour
1-1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup Crisco
2 eggs
1 cup buttermilk mixed with 1 tsp soda
1 tsp vanilla
Stir in 1 cup mashed bananas
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Deborah's Chocolate Cake
Eloise Duchesne
1 box Swiss or German Chocolate cake mix
Bake as directed. Cool
Mix: 1 8-oz package cream cheese
1/3 cup powdered sugar
Beat until smooth
Add: 8 oz light Cool Whip
Ice cake. Keep in refrigerator. Can put some strawberries or cherries on top to decorate.
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Chocolate Sheet Cake
Eloise Duchesne
Make 1 box of chocolate cake mix according to directions.
Bake in 13x9" pan as soon as you remove from oven.
Icing
1 stick butter (oleo)
3 T cocoa
4 T canned milk
Bring to boil. Cook slow. Let come to boil.
Add: 1 box powdered sugar
1 cup chopped pecans
Ice hot cake in pan.
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Fresh Coconut Cake Recipe
Eloise Duchesne
1 box Duncan Hines butter recipe golden cake mix
3 eggs
1/2 cup butter
2/3 cup of fresh coconut juice or 2/3 cup water
Mix. Pour into greased and floured pans.
Bake at 375 degrees for 28 minutes (9" pans). When cooled, frost with this.
Marshmallow Frosting
1-1/2 cups sugar
1/2 cup water
Mix and boil until it spins a thread. Add
6 large marshmallows
Pour slowly into 2 stiffly beaten egg whites
add: 2 tsp lemon juice
1/4 tsp baking powder
Beat.
Ice cake, putting fresh grated coconut between and on top of layers.
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Coconut Black Walnut Pound Cake Recipe
Eloise Duchesne
2 cups sugar
1 cup salad oil
4 eggs, beaten
3 cups all-purpose flour
1/2 tsp salt
1/2 tsp soda
1/2 tsp baking powder
1 cup buttermilk
1 cup chopped black walnuts
1 cup flaked coconut
2 tsp coconut extract
coconut syrup (below)
Combine sugar, salad oil, and eggs. Beat well.
Combine dry ingredients. Add to sugar mixture alternately with milk. Beat well. Stir in nuts, coconut and flavoring. Pour into a well greased and floured 10 inch tube pan. Bake at 325 degrees for one hour and five minutes. Pour hot syrup over cake and let cake remain in pan four hours. Wrap well and it will remain moist.
Coconut Syrup
1 cup sugar
1/2 cup water
2 T butter
1 tsp coconut extract
Combine sugar, water, and butter. Bring to boil and boil five minutes. Remove from heat. Stir in flavoring.
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Black Walnut Cake (Good)
Eloise Duchesne
1 cup margarine
3 cups sifted powdered sugar
1 tsp vanilla
4 egg yolks
1/2 tsp cinnamon
1/4 tsp salt
1 T baking powder
2-1/2 cups flour
1-1/3 cup milk
1 cup chopped black walnuts
4 egg whites - beat stiff
Cream butter, sugar, and vanilla until fluffy.
Add: egg yolks, 1 at a time. Beat well.
Stir together: flour, baking powder, cinnamon, and salt.
Add to cream mixture, alternately with milk.
Stir in nuts.
Fold in egg whites.
Pour into greased and floured tube pan. Bake at 350 degrees for 50 minutes. Remove from pan and dust with powdered sugar.
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Fig Cake Recipe
Margie Nell Edmiston
Eloise Duchesne
2 cups flour
1/2 tsp salt
1 tsp cinnamon
1 tsp soda
1 tsp nutmeg
1 cup cooking oil
1-1/2 cups sugar
3 eggs
1 cup buttermilk
1 cup fig preserves
1 cup chopped nuts
1 tsp vanilla
Sift flour, salt, soda, and sugar. Add eggs and buttermilk. Gradually add figs, nuts, and vanilla. Pour into greased bundt pan. Bake @ 325 degrees for 45 minutes. Cool some and put icing on.
Praline Icing
Put in saucepan:
1 stick butter (margarine)
1 tsp Karo
1 tsp vanilla
1 cup sugar
Mix 1 cup buttermilk with 1/2 tsp soda
Bring to boil and boil 10 minutes
Pour in mixing bowl and beat until thick enough to spread on cake.
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Virginia Dare's Fig Cake
Eloise Duchesne
2 cups sugar
1 cup oil
3 eggs
2 cups flour
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1 cup buttermilk
1 or 2 cups fig preserves
1/2 cups citrus fruit
1 tsp vanilla
1 cup chopped pecans
1 cup walnuts or less
Cream oil and sugar. Add eggs. Sift flour, salt, soda, and spices. Add alternately with flour mixture. Add vanilla. Beat. Add nuts.
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Dad’s Old Time Pound Cake Recipe
Eloise Duchesne
1-1/2 cups sugar
1 cup butter
4 eggs (yolks unbeaten) – Beat whites stiff
1 tsp vanilla
1 tsp lemon flavoring
1/2 cup sweet milk
2 cups flour – sift with 2 tsp baking powder
Cream butter and sugar. Add egg yolks, one at a time. Beat well. Add flour mixture (with baking powder) along with milk. Add flavoring. Beat well. Fold in egg whites. Bake @ 350 degrees for 45 minutes.
From Eloise Duchesne - This recipe came out in Shreveport Paper in June 1937. I baked it then for my Dad’s Father’s Day.
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Pineapple Pound Cake Recipe
Eloise Duchesne
(Don’t pre-heat oven!)
1/2 cup Crisco
2 sticks butter
2-3/4 cups sugar
6 large eggs
3 cups flour (sifted)
1 teaspoon baking powder
1/4 cup milk
1 teaspoon vanilla
3/4 cup undrained crushed pineapples
Cream shortening, butter, and sugar. Add eggs, one at a time, beating well after each. Add flour sifted with baking powder, a little at a time. Alternate with milk. Add vanilla. Stir in pineapple. Blend well.
Pour batter into well greased 10” tube pan. Place in cold oven. Turn oven on to 325 degrees. Bake 1-1/2 hours, or until top springs back when touched. Let stand for a few minutes in pan. Run knife around edges and remove to rack.
Pineapple Icing
2/3 cups sugar
1 cup milk
3 tablespoons flour
dash salt
1 egg
Small can crushed pineapple
Mix all except pineapple and butter in double-boiler. Cook until mixture thickens. Add pineapple. Cook until thick. Then add butter. Cool and ice cake.
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Betty's Chocolate Pound Cake Recipe
Eloise Duchesne
2 sticks oleo (butter)
1/2 cup Crisco
3 cups sugar
5 eggs
2/3 cup cocoa
1 cup sweet milk
2 tsp vanilla
3 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 cup pecan halves (use on top of baked cake)
Cream oleo, Crisco, and sugar. Add eggs, 1 at a time. Beat well. Sift dry ingredients, including cocoa. Add alternately with milk and vanilla. Grease and flour tube pan. Bake at 325 degree oven about 1 hour. Do not overbake.
Icing
1-1/2 cup sugar
2 T cocoa
1/3 cup Karo
1/2 cup sweet milk
1/8 tsp salt
Cook until soft boil stage. Remove from fire.
Add: 1-1/2 T butter. Cool
Add: 1/2 tsp vanilla. Beat until creamy
Ice cake. Decorate with pecan halves.
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Ruby Humphreys Pound Cake
Eloise Duchesne
1 box white or yellow cake mix
1 pkg vanilla instant pudding mix (mix together)
1/2 cup nuts, chopped
1/2 cup crisco oil
1 cup water
3 egg whites
1 tsp vanilla
Blend 1 minute. Then beat at medium speed 20 minutes. Bake 350 degrees. Cook until toothpick comes out clean (45 to 55 minutes). Turn out of pan and pour glaze over.
Glaze
Mix 1 cup powdered sugar
1 tsp milk
1 tsp oil
1/4 tsp vanilla
Pour over cake.
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Hazel Teekell's Jam Cake Recipe
Eloise Duchesne
3/4 cup butter
2 cups sugar
3 eggs, beaten
1 T vanilla
Cream together.
Add: 1 cup buttermilk with
1 tsp soda
Mix in alternately with
3 cups sifted flour
Add: 1 cup strawberry jam
2 cups pecans
If desired, add:
1 cup raisins
1 cup coconut
If you use raisins, take 1 cup of the flour and put over raisins and nuts before adding.
Makes 3 layers. Bake 350 degrees for 25 minutes.
Icing
3 cups sugar
1 cup sweet milk
Cook until soft ball stage
Add: 3 T butter
Few drops vanilla
Beat until creamy. Ice cake.
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Rich Layer Jam Cake
Eloise Duchesne
2 cups sugar
1 cup butter
3 eggs
1 cup raisins
1 cup nuts
1 cup jam
1 cup buttermilk
1 tsp soda
1 T allspice
3 cups flour
Chop nuts, raisins. Cream sugar, butter. Add eggs and beat. Dissolve soda in milk. Add alternately with jam, nuts, and raisins, flour and spices. Bake in 3 layers for 25 minutes.
Icing
1-1/2 cups sugar
1/2 cup cream milk
1/2 cup butter
1/2 cup nuts
1/2 cup raisins
1/2 cup marshmallows (8)
Boil sugar, milk, and butter 7 or 8 minutes. Remove from fire. Add marshmallows and beat until creamy. Add nuts and raisins. Beat until thick enough to spread.
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Sour Cream Cake Recipe
Eloise Duchesne
1 cup butter
2 cups sugar
1/2 tsp vanilla
1 tsp baking powder
2 eggs
1 cup sour cream
2 cups all purpose flour
1/4 tsp salt
Cream butter, sugar, and eggs. Fold in carefully sour cream. Add vanilla, dry ingredients. Pour half batter in pan. Sprinkle with 1/2 topping. Add other batter and more topping. Bake at 350 degrees for 55-60 minutes.
Topping
Mix 1 cup chopped pecans
1 tsp cinnamon
4 tsp sugar
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Apricot Nectar Cake Recipe
Eloise Duchesne
1 pkg Duncan Hines yellow cake mix
3/4 cups apricot nectar
3/4 cup corn oil
4 eggs, separated. Beat whites stiff. Set aside
3 tsp lemon extract
Combine mix, nectar, oil, extract, and egg yolks. Beat well. Fold in egg whites. Pour into tube pan, which has been sprayed real good with Pam or Baker's Joy.
Bake in 300 degree oven for one hour. Have icing ready when cake gets done.
Icing
1-1/2 cup powdered sugar
juice of 1 lemon
Mix well. Fix this as soon as you put cake in oven so it will dissolve good.
While cake is hot and still in pan, stick holes in cake with ice pick or turn out on cake plate then stick holes in it and ice it all over real good. I do it this way.
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Pineapple Insideout Cake Recipe
Eloise Duchesne
1 pkg lemon cake mix
1 can (15-1/4 oz) Del Monte crushed pineapple
4 eggs
1/2 cup salad oil
1/4 cup sugar
1 cup sifted powdered sugar
2 tsp lemon juice
2 tsp pineapple syrup
2 maraschino cherries qtr
In large mixing bowl, combine cake mix, 1 cup undrained crushed pineapple, eggs, oil, and sugar. Beat with electric mixer at medium speed 2 to 4 minutes. Pour into greased and floured 10" tube pan. Bake at 350 degrees 50 minutes or until center springs back when lightly touched. Cool, right side up, 15 minutes. Remove from pan. Cool. Drain remaining pineapple. Combine powdered sugar, lemon juice, and 2 tsp pineapple syrup. Drizzle over cake to glaze. Allow some to run over and down sides. Top with drained pineapple and cherries. 12 servings.
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Devil's Food Cake Recipe
Eloise Duchesne
4 oz unsweetened chocolate or cocoa. Melt.
2-1/4 cup unsifted cake flour
1/2 tsp baking soda
1/2 tsp salt
Sift.
3/4 cup unsalted butter, softened. Cream and add
1-3/4 cup sugar
4 large eggs - Beat one at a time
Beat in melted chocolate and 2 tsp vanilla
Add flour mixture, alternating with
1-1/2 cup buttermilk
Beat well.
Pour into 3 pans, which have been greased and floured. Bake @ 350 degrees for 25 minutes. Cool layers. Then spread layers with this:
Topping
1 - 8oz chocolate morsels, melted
Stir in
2-1/4 cup sour cream (at room temperature)
Chill. Then mix:
1/2 cup heavy cream
2 tsp powdered sugar
1/2 tsp vanilla
Beat until stiff
Decorate top of cake.
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Hazel Teekell's Oatmeal Cake Recipe
Eloise Duchesne
Pour 1-1/2 cup boiling water over 1 stick butter
1 cup oatmeal.
Cover for 20 minutes.
Beat 2 eggs
1 cup sugar
1 cup brown sugar
Sift and add:
1-1/3 cup flour
1/2 tsp nutmeg
1 tsp baking powder
1 tsp soda
Mix well.
Bake in loaf pan on 350 degrees for 35 minutes.
Topping:
2/3 cup sugar
1/4 cup milk
6 T butter
Cook until soft ball stage on candy thermometer. Remove from heat.
Add:
1 tsp vanilla
1 cup nuts
1 cup coconut
Place on top of cake.
Place under broiler until brown.
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Virginia's Hawaiian Dump Cake Recipe
Eloise Duchesne
1 box yellow cake mix
3/4 cup oil
4 eggs
1 (20 oz) can crushed pineapple with juice (half for cake and half for icing)
Beat yellow cake mix, oil, eggs, and 1/2 can of crushed pineapple for four minutes. Pour into greased and floured 9x13x2 pan. Bake 30 minutes at 350 degrees.
Icing
Heat together other 1/2 can of pineapple
1 stick butter.
Remove from heat.
Add 1 box powdered sugar
1 can coconut
Stir well.
Punch holes in cake and pour hot icing over cake.
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Mary Duchesne's Ice Box Fruit Cake Recipe
Eloise Duchesne
1 box graham crackers
1 can Eagle brand milk
1 small jar cherries
1 bag marshmallows
1/2 box pitted dates
1 cup pecans
1 can coconut
Roll graham crackers with rolling pin. Place in mixing bowl. Add milk and coconut. Chop cherries, dates, and nuts. Add to mix. Chop and add marshmallows or melt in a double broiler and pour over the mix.
Mix good. Pack in cracker box and store in refrigerator 48 hours.
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Carrot Pineapple Fruit Cake Recipe
Eloise Duchesne
3 cups sifted all purpose flour
1 T baking powder
2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
2 cups chopped walnuts
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup dark brown sugar (packed)
4 eggs
1 tsp vanilla
2 cups grated carrots
1 can (20 oz) crushed pineapple, well drained
Mixing Method:
1. Preheat oven to 350 degrees. Lightly grease and flour 2 loaf pans - 9-1/2x5-1/2x2-1/4" pan.
2. Prepare fruitcake. Combine flour, soda, baking powder, salt, and all spices in medium bowl. Stir in walnuts. Set aside.
3. Beat together butter and sugars in large bowl until cream and smooth. Beat in eggs one at a time and beat well after each addition. Add vanilla. Gradually add the flour mixture. Beat well after each addition. Add carrots and crushed pineapple. Stir until well blended.
4. Divide batter equally between the 2 pans. Bake in preheated oven for 55 minutes or until cake tester comes out clean. Cool 5 minutes in pan on wire rack. Turn out and cool completely. Brush with this vanilla glaze.
Vanilla Glaze
Combine 2-1/2 tsp milk
1 T butter, melted
1 tsp vanilla and salt to taste
Spread on cakes. Garnish with candied fruits, nuts, orange slices, candy coated peanuts, and chocolates or other candies if desired.
Freezes well.
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Candy Orange Slice Cake Recipe
Eloise Duchesne
4 eggs
1 cup butter
2 cups sugar
2 T grated orange rind
3-1/2 cups flour
1/2 cup buttermilk
1 tsp soda
1-8-oz box dates
2 cups candy orange slices (each cut in half)
1 can coconut (small)
2 cups chopped pecans
Cream butter and sugar. Add eggs, 1 at a time. Add rind. Dust nuts, dates, and candy in 1/2 cup of the flour. Add buttermilk alternately with sifted flour and soda.
Add: Nuts, dates, candy and coconut.
Pour into tube pan that has been sprayed good with Pam.
Bake at 225 degrees for 2 hours (or until done).
Glaze
1 cup orange juice
1 T orange rind
2 cups powdered sugar
Pour over cake when you take it out of the oven.
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Carrot Cake Recipe
Eloise Duchesne
2 cups flour
1 tsp soda
1 tsp baking powder
1 tsp cinnamon
3 cups grated carrots
2 cups sugar
1-1/2 cup oil
4 eggs
Mix dry ingredients. Add oil and blend. Add eggs. Add carrots. Beat well. Pour into 3 cake pans. Bake at 350 degrees for 30 minutes
Icing
8-oz cream cheese, blend with
1 box powdered sugar
1 stick butter (oleo)
2 tsp vanilla
Add 1 can coconut
1/2 cup chopped pecans
Blend cheese, sugar, and margarine and vanilla. Add coconut and pecans. Mix thoroughly. Spread top and sides.
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Sweet Potato Cake Recipe (Mama's Recipe)
Eloise Duchesne
Cream: 1-1/2 cups sugar
2/3 cup butter
Add: 4 egg yolks
1 cup mashed sweet potatoes
2/3 cup buttermilk
1 tsp vanilla
Sift: 2 cups flour with
1 tsp baking powder
1 tsp soda
1 tsp salt
1 tsp cloves
1 tsp cinnamon
2 T cocoa
1 cup raisins
1 cup nuts
Mix the soda in the buttermilk. Fold in the 4 egg whites, which have been beaten stiff. Bake at 325 degrees for 1 hour.
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Betty Knobloch's Lite Yellow Cake Recipe
Eloise Duchesne
Betty Crocker yellow cake mix. Cook this using the instructions for the Low Cholesterol recipe. Use Nature's Choice Egg Substitute
Add can of Mandarin oranges with most of the juice
Bake in 2 layer pans and cool.
Icing
Large low calorie Cool Whip
1 large crushed pineapple - no sugar added
1 small vanilla sugar-free instant pudding mix
Mix together and ice cake. Keep in refrigerator.
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Nannie Mae's Fresh Apple Cake Recipe
Eloise Duchesne
1-1/2 cup Wesson Oil
2 cups sugar
2 eggs
2 tsp vanilla
Beat. Then add:
3 cups flour sifted with:
1 tsp salt
1-1/2 tsp soda
Add:
3 cups fresh chopped applies
1 cup nuts
Bake in 350 degree oven for one hour
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Melva's Apple Sauce Cake Recipe
Eloise Duchesne
2 cups sugar
1 cup butter
Cream together.
Add:
4 T hot water and 2 tsp soda in
2 cups unsweetened apple sauce. Beat.
Sift: 3-1/2 cups flour
1 tsp allspice
1 tsp cloves
1 tsp cinnamon
4 T cocoa
Add to batter. Save a little flour to mix over:
2 cups nuts
2 cups raisins
2 cups cherries
Bake in 325 to 350 degree oven for 60 minutes.
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Apple Caramel Cake Recipe
Eloise Duchesne
Beat 2 eggs with
3/4 cup brown sugar
3/4 cup white sugar
Add: 1 cup flour
1 tsp baking powder
1 tsp soda
Add: 1 cup cold water
Add: 1/2 cup flour
1/2 cup butterscotch chips
Fold in: 3 cups chopped applies
Pour into well greased 9x13 pan. Mix topping and put over batter.
Mix: 1/2 cup butter
1/2 cup brown sugar
1/2 cup butterscotch chips
Bake at 325 degrees for 45 minutes.
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Peter Paul Mound Cake Recipe - Good
Virginia Dare's (Eloise Duchesne)
1 box Duncan Hines Chocolate Cake mix
(can use Deluxe Devils Food) cake for pound cake
2 layers - split between layers
1 cup sugar
1/2 cup milk
1/4 stick butter (oleo)
1/2 cup Pet milk
20 large marshmallows
14 oz coconut
Cook over medium heat for 10 minutes. Add marshmallows. Melt. Add 14 oz coconut or less. Spread between layers.
Topping
1 box powdered sugar
3 T cocoa
3/4 stick butter (oleo)
1/4 cup Pet milk
1 tsp vanilla
Mix and put on top of cake. This cake freezes well.
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Celliss' Fruit Cake Recipe
Eloise Duchesne
2/3 lb cherries
1/2 lb pineapple
1/2 lb dates
14 oz pkg coconut
4 cups pecans
Sift 1/2 cup flour over above ingredients. Work in good.
Mix:
2 eggs
1/2 cup sugar
1/2 cup flour
1 tsp baking powder
1/4 tsp almond flavoring
1/2 tsp vanilla
Mix with candied fruit and nuts.
Bake at 300 degrees for one hour. If not brown, leave in oven 15 minutes with oven off. Makes three loaves.
Serve with whipping cream.
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Hazel Teekel's Lemon Pecan Fruit Cake Recipe
Eloise Duchesne
Cream: 1 lb butter
6 egg yolks
2 cups sugar
Add: 1-1/2 oz lemon flavoring
Sift: 4 cups flour (save 1 cup to mix over nuts)
Beat well.
Add:
1 lb candied cherries
1 lb candied pineapple
1 lb nuts
Fold in 6 egg whites. Beat until stiff.
Bake in 225 degree oven for 1 to 1-1/2 hours.
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Mrs. O'Dell's Fruit Cake Recipe
Eloise Duchesne
Beat
8 eggs
1 cup sugar
2 T vanilla
Sift: 1-1/2 cup flour
2 tsp baking powder
1/2 tsp salt
Sift this over:
1 lb cherries
1 lb pineapple
2 lb dates, chopped
2 lb pecans
Coat all real good and mix with egg mixture. Pour into well greased pan with wax paper in it.
Bake in slow oven about an hour.
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Lemon Cheese Cake Recipe (Good)
Annie Houck / Eloise Duchesne
1-1/2 cup graham cracker crumbs
2 T sugar
4 T melted butter
Combine. Press in bottom and sides of pie pans (2). Bake at 250 degrees for 10 minutes. Cool.
4 - 3-oz cream cheese
2 - 15-oz sweetened condensed milk
2 cups sour cream
2 T unflavored gelatin
1/2 cup cold water
1 - 6-oz can frozen lemonade
Dash of salt
Soften cream cheese at room temperature. Stir in sour cream and condensed milk. Soften gelatin in cold water. Dissolve over hot water. Add to cheese mixture. Add lemon juice and salt. Blend well. Pour over graham crust. Chill well. (I save some graham crumbs and put on top).
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Chocolate Icing Recipe
[Sheet Cake Icing Recipe]
Eloise Duchesne
(she wrote "very good" on this one)
1 stick butter
3 T cocoa
4 T canned milk
Bring to a boil. Cook slow. When it comes to a rolling boil add:
1 box powdered sugar
1 cup chopped pecans
Frost cake while hot.
(can half recipe)
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Fudge Icing Recipe
Eloise Duchesne
Mix
1-1/2 cup sugar
2 T cocoa
1/8 tsp salt
1/3 cup Karo
1/2 cup milk
Mix well. Cook over slow fire until soft ball stage. Remove from fire.
Add:
1-1/2 T butter
Cool.
Beat in 1/2 tsp vanilla
1/2 cup pecans
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Quick and Easy Butter Icing Recipe
Eloise Duchesne
3 cups sifted powdered sugar
1/3 cup butter
3 T cream (or more)
1-1/2 tsp vanilla
Mix well.
For chocolate: add 3 sq unsweetened chocolate, melted
For cherry: add 4 T cherry juice instead of cream
For lemon: Use 3 T lemon juice, 1 T grated rind instead of cream and vanilla
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Caramel Buttertop Sauce Recipe
Eloise Duchesne
1-1/4 cup firmly packed light brown sugar
3/4 cup Karo
1/4 cup butter
1/2 cup whipping cream
1 tsp vanilla
In saucepan, combine sugar, Karo, and butter. Bring to boil. Reduce heat and cook until soft ball. Cool. Blend in cream and vanilla.
Serve over ice cream.
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Petit Fours Frosting Recipe I
Eloise Duchesne
1 cup sugar
1/2 cup butter
1/2 cup milk
1/2 tsp salt
1/2 tsp vanilla
3 cups powdered sugar
Combine sugar, butter, milk, and salt. Bring to a boil, stirring constantly. Boil 1 minute. Remove from fire. Stir in vanilla and powdered sugar. Ice cakes.
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Petit Fours Frosting Recipe II
Eloise Duchesne
Combine: 1-1/4 cup sugar
1/8 tsp cream of tartar
3/4 cup water
Cook over low heat until dissolved. Boil without stirring to a thick syrup. Remove from fire.
Add: 3 cups powdered sugar
Beat. Ice cakes.
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Frosting for German Chocolate Cake Recipe
Eloise Duchesne
Coconut Pecan Frosting
Combine
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/4 lb butter
1 tsp vanilla
Put in saucepan and cook over medium heat, stirring until mixture thickens about 12 minutes.
Add: 1-1/3 cup coconut
1 cup chopped pecans
Beat until read to spread over cake.
German Chocolate Frosting (on same recipe card)
Melt 1 pkg Baker's German chocolate sweet squares
1/2 cup butter
Beat 2 eggs, gradually add to chocolate mixture
Beat until blended.
Chill until set.
Add 1/2 tsp vanilla
Beat until creamy
Add coconut
Stir and ice cake
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Mrs. O'Dell's Lemon Icing Recipe
Eloise Duchesne
Melt:
2 T butter
Add:
2 large T flour.
Stir.
Add:
2 eggs
1-1/2 cup sugar
2 lemons, juice and rind (grated/ground)
Cook over low heat until thick
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Ruby Humphrey's Lemon Icing
Eloise Duchesne
1/4 cup butter
3 cups powdered sugar
1 T grated lemon rind
1 T lemon juice
3 T water
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Lemon Frosting Recipe
Eloise Duchesne
1/4 cup butter
1/2 tsp salt
1 T grated lemon rind
3 cups powdered sugar
1 T lemon juice
3 T water
Mix well.
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Eloise Duchesne’s Tea Cake Cookies Recipe
(A Duchesne Family favorite)
1/2 cup butter, softened
1/4 cup vegetable oil
1-1/2 cups powdered sugar
Mix well.
Then add:
1 egg
Then add:
2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
Mix well.
Then add
1 tsp vanilla extract.
Chill 1 hour.
Shape into 1 inch balls. Put on cookie sheet. Bake @ 350 degrees 10-12 minutes or until golden brown.
Optional Icing: 2 cups powdered sugar, 2 tablespoons cream cheese, 3-4 tablespoons milk, 1/2 tsp vanilla, and a dash of salt.
We can never get them where they need to be going because we eat them too fast!!
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Mackie's Tea Cake Cookies Recipe
Eloise Duchesne
2 cups butter
2 cups sugar
3 eggs
2 tsp vanilla
1 T vinegar
2 tsp baking powder
1 tsp soda
pinch of salt
Flour to make dough (4 or more cups)
Cream butter with sugar. Add eggs. Beat. Sift flour with baking powder, soda, salt. Add to creamed mixture. Add vinegar and vanilla. Beat. Put some on floured board, sprinkle flour on top, roll out. Cut out cookies. Put on cookie sheet. Bake @ 350 degrees 12-15 minutes.
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Mackie Fitch's Skillet Cookies Recipe
Eloise Duchesne
Combine:
1 box dates
1 cup brown sugar
1 stick butter (oleo)
1 egg
Cook slowly over low heat until well mixed and melted.
Remove from heat and add:
3 cups rice crispies
1 cup chopped nuts
Roll into small balls and then roll in coconut. These freeze well. In rolling into balls, it is easier if you keep your hands wet.
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Margie Beck’s Icebox Cookies Recipe
Eloise Duchesne’s recipe
Cream:
3/4 cup butter
1 cup brown sugar
1 cup butter flavor Crisco
1 cup white sugar
Add:
3 eggs – beat well
Sift and add:
4 cups flour
1 tsp salt
1 tsp soda
1 tsp cinnamon
1 tsp cloves
1 tsp allspice
Add:
1 cup chopped nuts. Mix well
Make 4 rolls on wax paper. Put in freezer. Take out and slice when read to bake (after they are frozen). Bake at 350 degrees for 12 minutes. Al Duchesne's favorite cookie.
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Melva's Plain Icebox Cookies Recipe
Eloise Duchesne
Cream:
1 cup butter
1 cup sugar
Add:
1 egg
1/2 tsp vanilla
Sift together and add:
2 cups flour
1/4 tsp salt
1/2 tsp soda
Mix well.
Add:
1/2 cup pecans
Make in rolls. Chill.
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Mackie's Hello Dolly Recipe
Eloise Duchesne
1 stick butter (oleo)
-1/2 cups graham cracker crumbs
1 can coconut
1 pkg chocolate chips
1 cup pecans
1 can Eagle Brand milk
Melt butter in pan. Sprinkle crumbs over bottom of pan. Add other ingredients one at a time. Do not stir. Pour milk over top.
Bake 350 degrees about 30 minutes. Cut into squares.
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Mrs. O'Dell's Lemon Pie Recipe
Eloise Duchesne
Scald 1 cup milk
1 cup sugar mixed with 2 heaping tablespoons flour
Add to milk and cook until thick.
Add:
2 beaten egg yolks. Cook a few minutes.
Add:
Juice of 1 lemon
Cook a few minutes and pour into cooked pie shell. Cover with meringue.
Banana or coconut pie:
Make as above except use only 3/4 cup sugar.
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Melva and Annie Howell's Caramel Pie Recipe
Eloise Duchesne
1 cup sugar, caramelized
1/2 cup white sugar
5 T flour
2 cups milk
3 egg yolks
3 T butter
1 tsp vanilla
pinch salt
Caramelize slowly 1 cup sugar in a heavy boiler. Mix dry ingredients with small amount of milk. Add beaten egg yolks. Then add remaining milk. Add butter and cook un till slightly thick. Pour into boiler with caramelized sugar. Cook and stir until creamy. Add vanilla.
Pour in baked pie shell. Top with meringue and bake 10 minutes at 375 degrees. Reduce heat to 300 degrees and bake 5 minutes or until brown.
Meringue
3 egg whites, beaten until stiff
5 T sugar
1/2 tsp cream of tartar
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Margie Nell's Pecan Pie
Eloise Duchesne
Beat 2 eggs
Add 1 cup sugar
2 T flour
1/2 tsp salt
1 cup Karo
Stir in: 1 tsp vanilla
1 tsp vinegar
2 tsp melted butter
1 cup or more chopped pecans
Pour in unbaked shell. Cook 350 degree oven for 1 hour or until brown.
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Margaret Reese's Pecan Pie Recipe
Eloise Duchesne
Beat 2 eggs with 1/2 cup sugar
1 cup Karo (white)
3 T flour
little salt
1/2 tsp vanilla
1 cup pecans
Mix and pour in unbaked pie shell.
Cook 350 degree oven for 1 hour or until brown.
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Sybil's Strawberry Pie Recipe
Eloise Duchesne
Mix:
1 cup sugar
6 tsp cornstarch
1 cup water
Cook until thick and clear
Remove from fire.
Add:
4 T strawberry Jell-O. Cool.
Pour over strawberries that have been placed in a cooked pie shell.
Put whip cream on top.
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Fresh Peach Pie Recipe
Mary Duchesne to Eloise Duchesne to 6-14-1997
1 9” baked pie shell
Mix and cook until clear:
1 cup sugar
1 cup water
4 tbl corn starch
Remove from heat.
Add:
3 oz pkg peach Jello.
Cool.
Cover bottom of pie crust with:
3 oz cream cheese mixed with 1/3 cup powdered sugar.
Wash, peel, and slice peaches.
Layer over cream cheese mixture.
Pour custard over all.
Serve with whipped cream or Cool Whip.
(Given to Paula one year after Mary passed away. Mary was kin to the Boles’).
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Sweet Potato Pecan Pie Recipe
Eloise Duchesne
1-1/2 cups mashed sweet potatoes
1 cup brown sugar
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1-1/2 cups scalded milk
2 eggs, well beaten
1 9-inch unbaked pie shell
1/4 cup butter
3/4 cup broken pecan pieces
whipped cream (optional)
Combine the potatoes with 1/2 cup brown sugar, cinnamon, ginger, salt, milk and eggs and cool. Pour in a pie shell. Bake at 350 degrees for about 20 minutes or until nearly set. Mix the butter, remaining sugar and pecans and sprinkle over top of pie. Bake for about 45 minutes longer or until custard is done. Serve with whipped cream, if desired.
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Lattier's Fruit Cocktail Pie Recipe
Eloise Duchesne
1 cooked pie crust
1 can Eagle Brand milk
1/2 cup lemon juice (bottled or fresh)
1 can fruit cocktail (drained)
1/2 cup nuts
2 bananas (if desired)
Small carton Cool Whip
Mix condensed milk and lemon juice. Add drained fruit and nuts. Put in prepared crust. Chill before serving. Cover with sliced bananas and Cool Whip. Strawberries can be used in place of bananas.
Variation: After adding fruit and nuts, fold in Cool Whip and chill omitting bananas. Can fold some Cool Whip in pie - this makes it light and good.
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Peanut-Brittle Pie Recipe
Eloise Duchesne
1 9” pie shell – BAKED
2/3 cup brown sugar
1 tablespoon unflavored gelatin
1/4 tsp salt
1-3/4 cups milk
2 egg yolks
2 tablespoons butter
1 tsp vanilla extract
2 egg whites
2 tablespoons sugar
1/2 cup peanut-brittle, crushed
1/2 cup heavy cream
Prepare the pie crust using your favorite recipe. In a mixing bowl, combine the brown sugar, gelatin and salt. Beat the egg yolks lightly. Combine with the milk and stir into the sugar mixture. Transfer to a saucepan. Cook over medium heat, stirring constantly, until the gelatin has dissolved and the mixture begins to thicken. Remove from heat and allow to partially set after stirring in the butter and vanilla. Beat egg whites until soft peaks. Beat in sugar a little at a time until peaks are stiff. Fold into cooked mixture. Fold in peanut brittle. Whip the cream and fold it in. Chill mixture until it will hold its shape when heaped into mounds. Pile into a baked pie shell. Chill in refrigerator until firm.
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Old Fashion Egg Custard Recipe
Eloise Duchesne
1 cup sugar
Dash salt
5 eggs, room temperature
2 cups milk, warmed
1 tsp vanilla
2 T butter
Sprinkle of nutmeg
Mix well. Pour into 8 custard cups, put into a pan of water about 1/2 full. Sprinkle the nutmeg on top. Bake at 325 degrees about 45 minutes.
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Vanilla Homemade Ice Cream Recipe
Eloise Duchesne
4 eggs
dash salt
2 cups sugar
1 Tablespoon vanilla flavoring
1 large can Pet milk
1/2 to 1 can Eagle Brand Milk
Rock salt
Makes 1 gallon. Beat four egg whites with a few grains of salt. Set egg whites aside.
Beat four egg yolks until creamy. Add 2 cups sugar. Beat well. Add 1 Tablespoon Vanilla flavoring, 1 large can Pet milk and 1 can of water. Beat well. Fold in egg whites. Put into freezer can. Add sweet milk until it's 2 inches from the top of the freezer can. Freeze.
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Fruit Ice Cream Recipe
Eloise Duchesne
2 cans sweetened condensed milk
1/2 cup sugar
1 tsp vanilla
1 small can evaporated milk
5 eggs
Whole milk
4 cups peaches or 2 boxes strawberries
(If you use peaches, add lemon juice and sugar)
Mix all well, put in ice cream freezer and add sweet [whole] milk to within 2 inches from top. Freeze.
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Fresh Peach Ice Cream Recipe
Eloise Duchesne
5 eggs
1 can sweetened condensed milk
1 large can evaporated milk
1 T vanilla
2 cups mashed peaches
2-1/2 cups sugar, divided
Whole milk
Beat eggs until frothy. Add 2 cups sugar. Beat well. Add condensed milk, evaporated milk, and vanilla. Beat well. Pour into 1 gallon freezer. Add whole milk to 4 inches from top. Freeze 10 to 15 minutes.
Combine 1/2 cup sugar and peaches. Mix into freezer mixture. Freeze until firm. Pack and let sit one hour.
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Alta Palmer's Delicious Orange Sherbet – 1 Gallon Recipe
Eloise Duchesne
60 ounces orange soda
2 (14-oz) cans sweetened condensed milk
1 (15-oz) can crushed pineapple, undrained.
Combine all ingredients, blending well. Pour into freezer can of a 1 gallon electric freezer. Freeze like ice cream. Yield 1 gallon.
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Sausage Balls Recipe
Eloise Duchesne
1 lb hot bulk sausage
3-1/2 cup Bisquick
1-10 oz package shredded cheddar cheese
Mix well.
Roll in small balls.
Bake @ 350 degrees for 15 to 20 minutes
Yields 100 small balls. May freeze before baking.
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Cheese Crisps Recipe
Eloise Duchesne
1 cup butter, softened
2 cups shredded sharp cheese
2 cups all purpose flour
1/4 tsp salt
1/4 tsp hot sauce
2 cups rice crispies
Combine butter, cheese, flour, salt and hot sauce. Mix well. Stir in cereal. Roll into balls. Place on ungreased cookie sheet.
Flatten with fork. Bake @ 350 degrees for 10 minutes.
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Mexican Casserole Recipe
Eloise Duchesne
Brown 1-1/2 lb hamburger with 1 medium or large chopped onion. Drain off fat.
Add:
2 cans tomato sauce
2 cans water
1 can cream of chicken soup
1/2can of water
1/3 cup sweet milk
Garlic powder
Salt and pepper to taste
Chop up 1 to 3 Jalapeño peppers
Simmer 20 minutes.
Layer:
Dorito chips, sauce, grated cheese.
Make 2 layers
Cook at 350 degrees until cheese melts good.
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Fried Tenderloin Recipe
Eloise Duchesne
Cut into 1/2inch steaks. Tenderize with a meat tenderizer mallet. Rinse. Soak in 1-1/2 tsp salt overnight. Rinse the next morning. Add 1 tablespoon vinegar to water and let it sit in fridge on hour. Rinse. Pour just enough buttermilk to coat it good. Salt and pepper. Flour it. Have Canola oil ½” in skillet good and hot. Fry quick but not on high. Brown on each side.
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Oven Brisket Recipe
Eloise Duchesne
(Plan ahead - night before to marinate)
3 or 4-lb. Brisket
1 teaspoon salt
2 teaspoons celery salt
1 teaspoon garlic powder
2 teaspoons Worcheshire sauce
1 teaspoon onion salt
2 teaspoons pepper
2 Tablespoons vinegar
2 Tablespoons liquid smoke
Masterpiece Barbecue sauce
Mix together salt, celery seed, garlic powder, onion salt, Worcheshire sauce, pepper, vinegar and liquid smoke. Mix and spread all over the brisket. Put in a Pyrex dish. Cover with foil. Put in refrigerator overnight.
Next day scrape off a little bit but not all marinade. Spread 1 cup barbecue sauce over all. Wrap foil over the pan - tight to cover. Bake at 275 degrees for 4 or 5 hours.
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Jeanette’s Easy Shrimp (or Crawfish) Etoufee Recipe
Eloise Duchesne
1 stick butter, melted
Sauté (all chopped): 1 onion, 1 bell pepper, and 3 stalks celery
Add 1 can cream of mushroom soup
1/2can water
1 can Rotel tomatoes
Cook 20 minutes
Add 1 lb crawfish or shrimp
Cook 10 minutes
(Can add Tony Chackers seasoning to taste)
Serve over rice
This is delicious and a quick meal! Just cook some Minute Rice while you’re fixing this on the stove top and it’s great!
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Jeanette’s Sloppy Joe’s Recipe
Eloise Duchesne
1-1/2 lb hamburger meat
1/4 to 1/3 green bell pepper
1 can tomato soup
1 tablespoon brown sugar
1 tablespoon Worchester sauce
1 small onion
Few celery leaves
1 tsp salt
1 tsp pepper
1 tablespoon vinegar
Put pepper, onion, and celery leaves through chopper, or chop real fine. Brown meat. Drain good. Add all ingredients and simmer 30 minutes.
Freezes well.
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Pinto Beans Recipe
Eloise Duchesne
1 lb dried pinto beans. Wash good.
Cover with cold water. Soak overnight.
Put beans in crock pot.
Add:
4 cups water
2 tsp salt
1/2 large onion chopped
Cut up 1 large jalapeño pepper
1 small ham hock, or 2 slices ham, cut up, or partially cook 6 slices bacon and put in. Cook on high four hours, then turn to low and cook four more hours.
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Monette's Sweet and Sour Pork
Eloise Duchesne
1-1/2 lb pork shoulder strips
1 No. 2 can pineapple chunks
1/4 cup brown sugar
2 T cornstarch
1/4 cup vinegar
2 to 3 T soy sauce
1/2 tsp salt
1 small green pepper
1 cup onions
Brown pork in little hot fat. Add 1/2 cup water. Cover and simmer 1 hour. Drain pineapple, save syrup. Combine sugar, cornstarch, the pineapple syrup, vinegar, soy sauce, and salt. Add to pork. Cook and stir until gravy thickens. Add pineapple, pepper and onion. Cook 3 minutes. Serve over rice.
7 servings.
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Mary Duchesne's Chicken and Rice Casserole Recipe
Eloise Duchesne
Butter casserole dish.
Mix:
2 cups uncooked rice
1/2 cup water
1 can celery soup
1 can cream of chicken soup
1 can cream of mushroom soup
Pour into casserole.
Wash and cut up 1 fryer chicken. Salt lightly. Press into above mixture.
Bake covered at 350 degrees for 1-1/2 hours.
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Barbecue Hamburgers Recipe
Eloise Duchesne
Mix lb ground beef
1 egg
1/2 cup evaporated milk
1/2 cup fine bread crumbs
salt & pepper
1/4 cup chopped onion
2 T chopped green (bell) pepper
Shape in 16 balls. Place on long skewers. Broil over coals.
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Mrs. Muriel Humphrey's Spiced Tea Recipe
Eloise Duchesne
3 T - loose tea leaves - steep 5 minutes
3 cups boiling water
6 whole cloves, 3 cinnamon sticks
Strain.
Add: 3 cups boiling water
1 cup sugar
1/2 cup fresh orange juice
3 T fresh lemon juice
Makes 12 cups
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Hearty Hot Cocoa Recipe
Eloise Duchesne
3 T cocoa
1/4 cup sugar
Dash of salt
2 cups milk
Mix and heat until boils.
Pour in cups - top with marshmallows.
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Olive Dip Recipe
(Eloise Duchesne, 1994)
1 (8) oz pkg cream cheese
2 dashes Tabasco
Juice of 1 lemon
1 8 oz pkg sour cream
1 clove garlic, crushed or garlic powder to taste
1/2 cups chipped stuffed olives
Mix cream cheese and lemon juice until smooth. Add garlic, Tabasco, sour cream, and olives. Stir together and chill.
Serve with chips and crackers.
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Flavorful Coffee Recipe
Eloise Duchesne
Mix 1/2 tsp cinnamon
1/2 cup instant coffee
2/3 cup granulated sugar (or artificial equivalent)
2/3 cups powdered milk or coffee creamer
Blend in blender. Store. Use 2 tsp to cup of hot water.
Orange flavor: 1/2 cup instant coffee
3/4 cup sugar
1 cup coffee creamer
1/2 tsp dried orange peel
Blend well.
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Barbecue Sauce Recipe
Eloise Duchesne
3 cans tomato sauce
1 cup water
1/2 cup catsup
1/2 cup worcestershire sauce
1 tsp. dry mustard
2 cloves garlic
2 T sugar
Dash salt
Can add hot sauce
2 large onions - chip and brown in a little oil
Add other ingredients and simmer until ready to use.
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Parmesan Popovers Recipe
Eloise Duchesne
4 eggs
1 cup milk
2/3 cup flour
1/2 teaspoon salt
1/2 cup Kraft grated Parmesan cheese
Preheat oven to 425 degrees. Preheat the greased pan.
Beat eggs, stir in milk. Add flour, salt, and cheese. Beat until well blended.
Place in pan and bake for 35 to 40 minutes.
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Jeanette's Cranberry Bread Recipe
Eloise Duchesne / Jeanette Williams
2 T shortening
1/2 stick butter
cream.
Add: 1 cup sugar.
Cream
Add: 1 egg
1/4 cup orange juice.
Mix.
Sift and add: 2 cups flour
1/2 tsp soda
1/2 tsp baking powder
Mix.
Add: 2 cups cranberries (cut up or chopped)
1 cup chopped nuts
Spray Pam on two loaf pans.
Bake @ 350 degrees for one hour.
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Jeanette's Cheese Wafers Recipe
Eloise Duchesne / Jeanette Williams
1/2 lb Kraft Cracker Barrel Extra Sharp cheddar cheese - grated
1/4 lb butter
1-1/2 cups sifted flour
2 pinches Cayenne pepper
1/2 tsp salt
1/4 cup finely chopped pecans.
Mis well. Roll dough into five rolls about the size of a quarter. Chill. Slice thin. Bake @ 325 degrees 7-8 minutes. Makes 500.
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Cheese Crisps Recipe
Eloise Duchesne
1 cup butter, softened
2 cups shredded sharp cheese
2 cups all purpose flour
1/4 tsp salt
1/4 tsp hot sauce
2 cups rice crispies
Combine butter, cheese, flour, salt and hot sauce. Mix well. Stir in cereal. Roll into balls. Place on ungreased cookie sheet.
Flatten with fork. Bake @ 350 degrees for 10 minutes.
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Cracklin Bread Recipe
Eloise Duchesne
1 cup corn meal
1/2 cup flour
1-1/2 tsp baking powder
1 tsp salt
1/4 tsp soda
1 cup buttermilk
3/4 cup Cracklings
1 T fat
1 egg
Dice cracklings. Mix dry ingredients. Add buttermilk, egg, stir in cracklings.
Bake @ 450 degrees for 20 minutes or have iron skillet real hot - add fat and mixture.
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Ice Box Rolls Recipe
Eloise Duchesne
Measure - 6 cups sifted flour
Combine in sauce pan and do not boil
2 cups mile (I use 1/2 cup milk)
1/2 cups sugar
1-1/2 cup water
2 T sugar
1/2 cup shortening
Cool to luke warm. Add 2 yeast cakes.
Let stand 5 to 10 minutes. Then stir until dissolved. Add 1 tsp salt.
Gradually beat in the sifted flour. Turn out on floured board. Knead gently until smooth.
Place dough in greased bowl. Cover and let rise in warm place until double in size.
Punch down and roll out to size desired. Place on baking sheet and let rise until double in size. Then bake in 400 degree oven about 20 minutes.
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Yeast Biscuits Recipe
Gladys Wilhite Eloise Duchesne
1 yeast dissolved in 1 cup lukewarm buttermilk
1/2 tsp soda
1 tsp salt
2 tsp sugar
1/2 cups lard
2-1/2 cup sifted flour
Mix well. Roll out and let rise one hour or more. Bake.
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Cornbread Mix Recipe
(white or yellow)
Eloise Duchesne
6 cups meal
1 cup flour
4 tsp soda
4 tsp salt
4 T sugar
Mix all ingredients well, store in airtight container.
To make cornbread:
Use 1 cup mix
Add 1 egg and 1 cup buttermilk
Mix well.
Bake 450 degrees until brown
Pour into hot griddle.
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Southern Living Cornbread Recipe
Eloise Duchesne
1-1/4 cups cornmeal
1/2 cup flour
2 T sugar
1-1/2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1 egg
1 cup buttermilk
1/4 cup oil, divided
Combine 1st six ingredients. Add egg, milk, and oil. Stir until mixed well. Put oil in skillet. Let get real hot. Pour batter in skillet. Bake @ 425 degrees for 20 minutes.
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Margie Nell's Cornbread Dressing Recipe
Eloise Duchesne
3 cups cornmeal
6 T flour
2 tsp baking powder
2 tsp salt
1/2 tsp baking soda
4 T shortening
4 cups buttermilk
2 eggs
Mix well. Bake @ 400 degrees for 15-20 minutes.
Saute:
3 cups celery
1 bunch green onions
1 medium onion, chopped
1/2 cup bell pepper
1 stick butter (oleo)
4 to 5 slices toasted white bread, crumbled
1 tsp poultry seasoning
about 1 T black pepper
4 eggs
Chicken or turkey broth to mix
Bake @ 350 degrees for 20-25 minutes or until done.
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Cheese Roll Recipe
Eloise Duchesne
1 lb Old English cheese
2 pkg (8 oz) cream cheese
2 pods garlic, mashed
1 cup chopped pecans
Mix together well. Make into rolls. Sprinkle chili powder on wax paper and roll in it. Wrap in wax paper. Store in refrigerator.
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Rolls Recipe
Eloise Duchesne
1 cup self-rising flour
1 T sugar
1 heaping T mayonnaise
1/2 cup sweet milk (little more if too thick)
Spoon into greased muffin pan.
Make 6 muffins. (Bake @ 400 degrees)
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Mildred Mulbey's Loaf of Bread Recipe
Eloise Duchesne
6 cups white flour (2 cups at a time... knead last 2 cups of flour)
2-1/2 tsp salt
2 T soft butter
1/2 cup molasses
1 cup oatmeal, 2 cups boiling water
2 pkg yeast (dry, 1/3 cup luke warm water) (yeast last)
Put oats in large bowl. Pour 2 cups boiling water over. Stand about 30 minutes. Put 1/3 cup luke warm water with yeast in cup. Set aside for five minutes. Add syrup, salt, butter to oatmeal. Let stand in bowl about 2 hours. Take a knife and slash it. Divide it and put in greased pan. Let rise until double sized (about an hour).
Bake @ 350 degrees on rack about 4 inches from bottom for 50 minutes.
Put on cooling rack. If you put in a cold oven, bake for 60 minutes.
Pour melted butter all over.
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Jeanette’s Sweet Potato Casserole Recipe
Eloise Duchesne's daughter
3 cups mashed sweet potatoes
1/2 cup sugar
1/2 cup butter
2 eggs
1 tsp vanilla
1/3 cup sweet milk
Mix up and put in Pam’d casserole.
Topping:
1/3 cup melted butter
1 cup light brown sugar
1/2 cup flour
1 cup chopped nuts
Mix up and put on top. Bake at 350 degrees for 25-30 minutes.
Nanie’s preferred method (still a favorite!!): Instead of the above topping, cook potatoes for 15 minutes, then simply top with miniature marshmallows and cook until brown.
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Green Rice Recipe – Another Family Tradition for Holidays!
(Joyce Rabun's Green Rice)
Eloise Duchesne
2 cups cooked Minute Rice
2 eggs
2/3 cups Wesson Oil
Small can Pet Milk (or 2/3 cup)
1 cup chopped parsley or 2 Tbsp dry parsley
2 cans cream of mushroom soup
2 cans mushrooms (chopped)
1-1/2 lb. mild grated cheese
1 large chopped onion
Salt
Pepper
Seasonall
Dash Garlic salt
Combine all ingredients together. Bake in 350 degree oven for one hour.
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Mae's Chili Recipe Recipe
Eloise Duchesne
2 lbs ground meat
1 large onion
Garlic
3 T Chili powder
3 T Flour
Salt
Cumin (ground or seed)
1 #2 can of Tomato Sauce
Water
Ranch Style Beans or pintos (optional)
Make to taste (more chili powder, etc)
Brown meat. Add other ingredients. Cook slow for 1-1/2 hours.
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Mrs. Esther Bell's Pear Pickles Recipe
Eloise Duchesne
1 cup sugar
1 cup vinegar
Cinnamon sticks
Pickling spice
1/2 lemon, with juice
Peel pears. Put in water w/2 T salt.
Cook pears until barely tender.
Drop in sugar solution.
Cook 15 minutes.
Put in sterilized jars. Turn upside down until cool. Put in water bath 10 minutes.
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Irene Wilkes' Pear Pickles Recipe
Eloise Duchesne
1 gallon pears (26 pears), peel and half
6 cups sugar
2 cups water
4 cups vinegar
1 T whole cloves
Let cook until tender. 3 quarts. Pack in sterilized jars.
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Candied Fruit Peels Recipe
Eloise Duchesne
Wash and dice peels of lemons, oranges, and grapefruits - as you use them. Put in freezer bag and freeze until you get enough to cook... four of each. Slowly bring into a boil:
1 cup water
1/4 cup corn syrup
2 cups sugar
Cook over low heat 30 minutes. Add peels and cook 55 minutes to an hour (until all syrup has been absorbed). Lay out on wax paper. Sprinkle with sugar.
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Old Fashioned Apple Butter Recipe
Eloise Duchesne
6 pounds apples, cored and sliced
2 quarts apple cider
3 cups sugar
1-1/2 tsp ground cinnamon
1/2 tsp ground cloves
Place apple slides and cider in a flat bottomed kettle. Bring to a boil. Cover and cook over medium heat for 30 minutes or until apples are tender.
Press apples through a sieve. Return strained pulp to kettle. Cook over high heat, stirring constantly, until pulp rounds up in a spoon. Add sugar and spices. Reduce heat to medium. Cook, stir frequently one hour or until mixture thickens.
Quickly ladle apple butter into hot sterilized jars, leaving 1/4" headspace. Cover at once with metal lids and screw bands tight. Process in boiling water bath for five minutes. Yield: 10-1/2 pints.
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Tomato Gravy for Hot Biscuits Recipe
Eloise Duchesne
1/2 lb hot pork sausage
1 T dried onion flakes
1/3 can Ro-Tel tomatoes
1/3 tsp salt
1/2 cup flour
3 cups milk - divided
Mix sausage, onion, salt, and tomatoes. Cook until sausage is done. Add flour and 1 cup of milk. Stir well. Add 2 cups milk. Stir and cook until gravy thickens.
Serve over hot biscuits.
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