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.

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.

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.

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").

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

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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).

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)

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

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

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.

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.

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.

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

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

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

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.

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!!

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. 

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.

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.

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.

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.

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.

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

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.

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.

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.

 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’).

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.

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.

 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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!

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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)

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.

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.

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.

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.

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.

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.