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Chill beaters and large metal mixing bowl or dutch oven in freezer for 15-20 minutes. Pre-Heat oven to 350°. Grease and flour a bundt pan and set aside. Separate eggs. Beat egg whites in chilled bowl until peaks form. Add 1 cup of sugar (or splenda). Cream egg yolks and add 1 cup sugar (or splenda). Add egg yolks to egg white mixture and add last cup of sugar (or splenda). Slowly add in all flour and mix well. Add butter and mix well. Next mix in liquids. LAST add baking powder, and yes, mix well.

Gary,this reads like a really delicious chili recipe, and your allowing me to post it for others to enjoy is really appreciated.Thank you.There will be a pot of this chili simmering on the stove in a couple of days.Trish

I noticed you didn't have a Chili recipe, here's an easy one that is my favorite. Enjoy!

1 tsp. cumin
1 tsp. garlic powder
2 tsp. black pepper
1 tsp. oregano
3 tsp. salt
2 tsp. chili powder (hot)
1 dried red pepper (2 ½ inches long)
1 tsp. white pepper
1 clove garlic
1 med. yellow onion
1 large can diced tomatoes
1 lb. good ground chuck
1 lb. dry red beans

Wash your beans, remembering to remove all stones and foreign matter. Cover with 2 quarts of water and soak 12 to 18 hours until thoroughly swelled.

In the large saucepan that you are going to use for your chili, brown 1 pound ground chuck (not pre packaged ground beef from the local grocery store if you can help it) if beef is extremely lean, brown in olive oil.

Chop your onion fine, in about ¼ to ½ inch squares. Add this to your ground chuck, pour in tomatoes and bring to a slow boil.

Put a little salt on your breadboard, place clove of garlic on salt and smash with the side of your knife. Chop the smashed garlic very fine and add to your pot, along with the rest of your spices.

If you desire a little additional zip, after you dish up your bowl, add Mexipep
( Trappey’s Louisiana Hot Sauce ) to taste.

Tip from Gary: If you put your dry spices in a canning jar and cover with bourbon whiskey and seal with lid, your spices will be more flavorful when used and require less cooking time for the spices to blend.

1 medium potato,peeled and sliced.
1 tsp ea. of sugar and salt
2 tbs. cornmeal
1 pint boiling water.
1/2 tsp. baking soda
flour-about 2 1/1 cups,then about 9 cups of flour for use in rest of recipe
2 tbs. sugar
1 tbs. salt
1/3 cup lard

Peel and slice one medium-sized potato. Add 1 tsp. each sugar and salt
and 2 tbs. corn meal. Pour over 1 pint boiling water, stirring well, let
stand over night in a warm place until light. Drain off liquid, add
1/2 t. baking soda and enough flour to make a stiff batter (about 2
1/2 c.). Let stand in a warm place until light, then take 1 pint hot
water, 2 tbs. sugar, 1 tbs. salt, 1/3 c. lard. Mix this into flour (using
about 9 c.) then add light batter and mix into medium stiff dough,
kneading well. Make into loaves, place in well greased pans. Bake in
moderately hot oven about 25 minutes.

What a lovely addition to this page,Gary.Thank you so very much for sharing this with us.

Use simple yellow cake recipie, (can even use a mix) and fill in and top with favorite jelly.......Grandma, usually used plum jelly, or mayhaw jelly....which was my favorite...The longer the cake sits (which ain't too long around here) the better it is......Try it....it's good......

1 cup butter or margarine
1 cup sugar
5 eggs
1 box graham cracker crumbs
2 tsp baking powder
1 cup coconut
1 cup nuts

By hand mix all ingredients together and pour into 2 greased and floured 9" baking pans and bake at 350° for 30 minutes check by inserting tooth pick in center if it comes out clean they are done. Cool on rack

1 stick(1/2 cup) butter or margarine at room temperature
1 box powered sugar
1 small can crushed pineapple undrained

Mix together the butter and the pineapple gradually add the powered sugar blend well. Frost by spreading a little at a time with a spoon. Very Good !

Sandy,knowing what an excellent cook you are,I'll be trying this recipe soon.Thanks.

3 lb. beef roast, economical cut
10 oz. can cream of mushroom soup
1 envelope dry onion soup mix
1 cup chopped onion
2 c. water
1/2 cup apple juice
1 Tbsp. red wine vinegar
1 bay leaf
1/2 tsp. thyme
1/2 tsp. garlic powder

1.Place meat in roaster. trim fat if necessary.
2.Whisk mushroom soup, onion soup mix, water, red wine vinegar, thyme and garlic powder together in a bowl. Add bay leaf and onion. Pour over roast.
3.Bake in 325 ° F oven for 3 1/2 to 4 hours, or until fork tender.
4.Recipe says serves 6, but if you like it as much as we do, it'll serve 2 for two meals. Serve it with horseradish, mashed potatoes and some vegetable. Enjoy!

1 pkg mexican cornbread
10 slices bacon fried and crumbled
1 large tomato, chopped
1 small onion, chopped
1 bell pepper, chopped
1 can whole kernel corn, drained
1 can pinto beans, drained
1 cup mayo
1 cup sour cream
1 pkg dry Ranch Dressing Mix
1 cup cheddar cheese

Prepare cornbread according to package directions. Combine all vegetables
in a large bowl. Combine mayo, sour cream and ranch dressing mix in another bowl. Start by layering half of everything starting with cornbread, veg.,ranch mix, cheese and bacon. continue layering . Refrigerate until ready to serve.

Alice found an old cookbook at a garage sale.The title is Southern Cook Book there are only 322 recipes in there,written in Charlotte, N. C. Compiled and Edited by: Lillie S. Lustig S Claire Sondhein. Sarah Rensel .Along with the recipes are sayings and a few poems scattered throughout.Thanks for sharing,Alice.

Kentucky, Oh Kentucky, How I love your classic shades,
Where flit the fairy figures of the star eyed Southern maids;
Where the butterflies are joying mid the blossoms newly born;
Where the corn is full of kernels, And the colonels full of corn!

"Some folks say preachers won't steal, But I caught two in my cornfield. One had a bushel, One had a peck, One had a roastin`ear hung round his
neck. "

Hi Trish, I had to come by again to say hello and to leave a couple more recipes with you. I love your site. I feel so at ease and at home.Alice

1 cup dried beans
Cold water
6 cups ham broth
1 cup chopped celery
1/2 onion minced
3 tablespoons of butter
3 tablespoons flour
salt and pepper

Drain off water and add beans to ham broth. Add the celery and onion
and let cook slowly until beans become quite soft. Strain the bean.broth;
press the beans through a sieve and add the pulp to the strained broth. If necessary add more water in order to have five cups of broth. Melt the butter, stir in the flour, salt and pepper; slowly stir in the hot bean broth and simmer until thickened, serve hot with slices of lemon and hard cooked eggs.

2 tablespoons butter, melted
1 onion chopped
2 cups tomatoes
2 cups okra, cut fine
1 cup chopped green peppers
2 cups hot water
1/2 teaspoon celery seed
Salt and pepper

Fry the onions in the melted butter until brown.
Add the vegetables, hot water and the seasonings. Cook slowly until quite thick.

1 cup cold boiled hominy
1/2 cup milk
1 egg
1 tablespoon butter
1/2 teaspoon salt
1 pinch pepper

Heat the milk and butter, add the hominy and mix until smooth. Then add the beaten egg, seasoning and pour into a buttered baking dish and bake slowly in a moderate oven {350 °} until firm and brown.

4 slices buttered bread cut in squares
1/2 cup sugar
3 eggs
Vanilla
1/2 pint rich milk

Beat eggs and sugar, add milk and vanilla, Add buttered bread and bake in slow oven ( 300°) For about 40 minutes or until custard is done.

" Cause cookin's lak religion is-
Some's lected an' some ain't,
And rules don no mo mek a cook
Den sermons mek a saint."

Well here is another one I wanted to send you. Its called Hopping John
( a little different from yours. )

1 cup of cooked rice
2 tablespoons butter
2 cups of dried peas
1/4 pound of pork
Salt
Pepper and butter

Soak peas overnight. The next day, cook peas until soft, Being careful to keep them whole during the cooking, Cook the piece of pork with the peas to add flavor. When peas are cooked sufficiently, there should be only a small quantity of liquor left on them, Mix the cooked rice and peas together, season with salt, pepper and butter and serve with bread and butter.

These are from an old recipe of my mother.When we would come home hungry from school, most of the time she would say "take an old cold tater and wait".But there were times that she would have these:

2 eggs
2 cups sugar
3/4 cups buttermilk
3/4 cup oleo or butter melted
1 teaspoon vanilla
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
plain flour

In a bowl beat the eggs well and add sugar. Continue beating until blended. Add the buttermilk and melted oleo, vanilla and soda and baking powder. Sift about six or eight cups flour into large mixing bowl or wooden bread tray. Make well in center and pour in the mixture, mixing with spoon until dough can be kneaded with the hands. Work in flour until stiff enough to handle. Roll out on floured board or cloth to 1/4 inch thickness and cut with cookie cutter.
Bake on lightly greased cookie sheet in 350- degree oven until lightly browned.

1/2 cup of sugar
1 cup of light corn syrup
2 eggs
1/4 cup of milk
1 tablespoon of flour
lump of butter
1 cup of pecans
unbaked pie shell

Mix flour and sugar; add syrup and milk and bring to boil in saucepan. Add the beaten eggs, butter and nuts . Pour into unbaked pie shell and bake in 350° oven until crust and pecans are golden brown. This pie will not be sticky nor watery.

1-1/4 pounds uncooked Italian sausage links
3 small zucchini or yellow summer squash cubed
1/2 cup chooped onion
1 can (14-1/2 ounces) stewed tomatoes
Hot cooked rice or pasta

In a skillet over medium heat, brown the sausage until no longer pink; drain.Cut sausage into 1/4-in. slices; return to the skillet to brown completely.Add zucchini and onion; cook and stir for 2 minutes, Stir in tomatoes. Reduce heat; cover and simmer for 10-15 minutes or until the zucchini is tender. Serve over rice or pasta. Yield 4-6 servings.

3 tablespoons corn meal
1 tablespoon salt
1/2teaspoon paprika
1/2 cup cold milk
2 cups hot milk
1 tablespoon butter
2 cups fresh corn pulp
2 eggs

Stir corn meal with salt, paprika and cold milk. Then stir into hot milk. Cook and stir over boiling water until the mixture thickens.remove from the fire and stir in the other ingredients. Turn into a buttered baking dish suitable to send to the table. Set in a pan of boiling water and cook slowly until the center is firm. Serve hot with the meat course. A tablespoon of chopped green or red pepper may be added if desired.

I don't know if you ever had any crackling bread with your collards or
mustard. But it shore is finger lickin good. Here tis.

1cup of cracklings (diced)
1 1/2 cups corn meal
3/4 cup wheat flour
1/2 teaspoon soda
1/4 teaspoon salt
1 cup sour milk

Cracklings are the pieces of meat remaining after the lard has been rendered from the pork. Mix and sift together the dry ingredients. Add the milk stir in the cracklings Form into oblong cakes and place in greased baking pan. Bake in hot oven (400 °.) 30 minutes.

1- 3 lb. boneless chuck
1-27 oz. can sauerkraut, drained
1-16 oz. brown sugar
28 oz. whole tomatoes ,undrained
1 large onion ,chopped
1 apple, peeled, cored,, and sliced
salt and pepper (as desired)

Place meat in a Dutch oven. Top with the sauerkraut, tomatoes,
sugar,apple, onion and salt and pepper. Cover and simmer several
hours until meat is fork tender.

Empty the juice out of a one gallon jar of dill pickles slice pickles
layer pickles with 5Lbs. of sugar and a medium sized bottle hot sauce
let stand for at least 24 hours

Mix 1 chocolate cake mix according to directions on box and pour on top of pecans and coconut.

Softened cream cheese (8oz)
2 cups powdered sugar
1 stick margarine, softened
1 t. vanilla

Mix well and spoon on top of choc cake mixture.
Bake at 350 for 35-40 min or until toothpick test shows done in middle. Cake is good without icing or you can frost with your favorite chocolate icing.(called earthquake cake because it usually has craters on top)

I don't know where this cake originated, but it is a favorite in our family and stays very moist. Hope you enjoy.

1 Box of yellow cake mix
1 small can of mandarin oranges drained
½ cup oil
½ cup water
3 eggs
Mix all together good. Then bake until done.

1 small box of instant vanilla pudding
1 small can crushed pineapple
1 container cool whip
Sprinkle Coconut on top of cake after it is iced.

1 Box of yellow cake mix
1 8oz Can fruit Cocktail (Do not drain)
½ cup Brown Sugar
2 eggs
½ cup melted butter
1 cup chopped nuts
½ cup raisins
½ cup coconut

Mix all ingredients well in bowl with spoon. Pour into well-greased pan
(9x12). Then sprinkle top with some brown sugar.
Bake on 375 for about 35 to 45 minutes or until done. Test with toothpick.

1/3 cup shortening
½ teaspoon baking soda
½ cup sugar
½ teaspoon salt
2 eggs
1 cup of bananas (3-4)
1 & 1/3 cup flour
½ cup chopped nuts
1 teaspoon baking powder

Cream together shortening and sugar; Add eggs and beat well. Sift
together dry ingredients; add to creamed mixture alternately with bananas, blending well after each addition. Stir in nuts. Pour into well-greased loaf pan. Bake in moderate oven (350°) 40-45 minutes or till done. Remove from pan; cool on rack.

1 stick oleo/butter
½ cup Crisco
2 cups sugar
5-egg yolks- save whites
2 cups plain flour
1-teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1 can angel flake coconut
1 cup chopped nuts
5 egg whites-stiffly beaten

Cream butter or oleo and Crisco add sugar and beat until smooth. Add
egg yolks and beat well. Sift flour and baking soda. Then add to creamed mixture, alternately with buttermilk. Stir in vanilla, add coconut & pecans.
Fold in egg whites. Pour batter in 3 greased and floured 8" cake pans.
Bake at (350) until done about 25 minutes. Cool completely.

Frosting
1 package cream cheese softened
½ stick real butter
1 box powdered sugar
1 teaspoon vanilla
chopped nuts on top

Beat cream cheese and butter until smooth. Add sugar and mix well.
Add vanilla, beat until smooth. Spread on cake. Sprinkle top with pecans.

1 pound ground beef
1 small onion dice up
Salt & Pepper lightly
1 can cream of chicken soup
½ teaspoon Accent
1 small can sliced mushrooms
1 Tablespoon flour
½ pint of sour cream
noodles or rice

Brown meat. Drain meat well. Boil noodles or rice and add to the mix.
Add all ingredients (accept sour cream). Cook on low until done. Add sourcream just before serving.

Peanut butter was invented by a St. Louis doctor and was one of the new
foods sampled at the 1904 World's Fair. In this recipe, chunky peanut better lends it distinctive, robust flavor and texture to a traditional brown-sugar fudge.

1- 1 pound package light brown sugar
3 cups granulated sugar
1 12-ounce can evaporated milk
2 tablespoons butter
1 teaspoon cream of tarter
1 18-ounce jar chunky peanut butter or creamy style can be used
2 teaspoons vanilla extract

1. Grease 8-inch square pan. In a heavy 4-quart saucepan, combine sugars,milk, butter, and cream of tartar. Heat to boiling over medium heat.Reduce heat to low. Cook, without stirring, until mixture reaches 240 degrees F. on a candy thermometer or softball stage.

2. Remove fudge mixture from heat. Stir in peanut butter and vanilla;
beat until fudge begins to get firm. Pour into greased pan. Refrigerate until firm; cut into squares.

for the meat loaf:
   3 lbs lean ground beef
   1 tbsp salt
   1/2 cup chopped green onions
   1/2 tsp blk pepper
   1/2 cup chopped celery
   1 1/2 c.bread crumbs
   1 4oz can tomato sauce
   1/4 cup chopped bell pepper [opt]
   3 eggs
   1 tsp garlic powder

Mix all ingredients well and form a loaf in the center of a 16 qt. roaster.
leave the lid off and cook in the oven at 345-350 degrees for one hour or until loaf starts to brown.

While meat loaf is browning, peel and cut 2 lbs of potatoes in 1" squares
and 1 lb carrots in 1" lengths.

   1 can Rotel tomatoes
   1 box onion soup
   2 cans mushroom soup
   1/2 cup chopped green onion
   1 can Campbell's golden mushroom soup
   1 tsp black pepper
   1 tsp garlic powder

Mix gravy ingredients in a pan to it's self and dilute with water to the
consistancy you like your gravy. When meat loaf has started to brown, put
potatoes on one side and carrots on the other and pour gravy mixture over them. Cover and bake at 345-350 degrees for
2 1/2 hours. [No salt was added to the gravy, as the soups have enough.]

For the crust:
1 cup (250 ml) all-purpose flour
1/4 cup (60 ml) sugar
1 tsp (5 ml) grated lemon zest
1 egg yolk
8 tbs (120 ml) butter, softened
About 2 Tbs (30 ml) water

Mix the flour, sugar, and lemon zest in a large bowl. Add the egg
yolk and butter and blend with a fork. Work the mixture, adding a few
drops of water at a time, until a dough is formed. Form into a ball,
cover, and refrigerate for 1 hour. Roll one third of the dough on a
floured surface into a 9 inch (23 cm) round and ease it into the
bottom of a buttered 9 inch spring-form pan. This dough is fragile,
so if it breaks just patch it back together. Roll the remaining dough
in pieces and fit it against the sides of the pan, pressing the seams
together as you go.

For the filling:
40 oz (1100 g) cream cheese, softened
1+1/2 cups (375 ml) sugar
3 Tbs (45 ml) all-purpose flour
2 tsp (10 ml) grated lemon zest
5 eggs
2 egg yolks
1/2 tsp (2 ml) vanilla extract
1/4 cup (60 ml) heavy cream

Beat the cheese, sugar, flour, and lemon zest in a large bowl until
smooth. Beat in the eggs and yolks, followed by the vanilla and
cream. Pour the cheese mixture into the crust and place on a
heavy-duty baking sheet. Bake in a preheated 550F (290C) oven for 15
minutes. Reduce the oven temperature to 200F (90C) and bake 1 hour.
Turn the oven off, open the oven door, and allow the cheesecake to
cool for 30 minutes. Cake may be served chilled or at room
temperature. Makes one 9-inch (23 cm) cake to serve 10 to 12.

Add all ingredients; mix with a spoon until well
blended. Bake in greased and floured baking dish [ 13 x 9 ] at 350 degrees for 35 minutes. Let cool for about 30 minutes.

FROSTING:
1 1/2 c. sugar
3/4 stick margarine
1 c. evaporated milk
1 c. chopped pecans
1 c. coconut

Mix the first 3 ingredients; bring to a boil, then add nuts and coconut.
Boil 3 minutes at medium heat. Spoon onto warm cake.
Try this it is wonderful!!!!!!

2 boxes blackberry jello
1 c. blackberries, thawed and
drained
1 1/2 c. boiling water
1/2 c. sugar
1 pkg. Dream Whip or Cool Whip
8 oz. cream cheese

Combine jello with boiling water and reserved 2 cups blackberry juice. Add blackberries, refrigerate. Top with sugar and cream cheese, combined with cool Whip.

4-6 lion or shoulder pork chops 3/4" thick
1 tbsp. veg. oil
3 tbsp. instant tapioca
1 can 8 1/2 oz pineapple tidbits undrained
1 tsp. lemon juice
1tsp powdred mustard
1 tsp salt
1/4 tsp ground black pepper

In a heavy skillet, brown pork chops in hot oil over high heat.Place pork chops in crock pot. Sprinkle with the tapioca. Add all remaining ingredients. Mix well.
Cover crock pot, cook on low heat setting for 4-5 hours or until meat is tender.
Serve with hot rice.

4 1/2 c. sugar
1 c. cornstarch
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
5 c. water 5 c. apple juice
3 T. lemon juice
7 qt. apples, peeled & sliced

Combine first 7 ingredients and apple juice. Heat until bubbly. Add lemon juice. Place apples in quart jars, leave 1 1/2” at top. Pour hot syrupover the apples. Seal. Process in hot water bath for 25 minutes or for 10minutes at 10 lbs. of pressure.

* This is delicious. Can be a whole meal. Just fix a salad and one
vegetable. * Debbie Elrod

2 packages Mexican cornbread mix
1 pound ground beef
1 onion chopped
1 bell pepper chopped
Cheese slices (any kind)
1 can cream style corn
1 pkg. Lipton Beefy Onion Soup mix

Preheat oven to 375 degrees. Prepare iron skillet as you would for regular cornbread. Brown ground beef, onions and bell peppers. Drain off excess fat. Mix dry soup mix and corn, add to meat mixture. Mix cornbread mix according to package directions. Pour 1/2 of cornbread mixture into cast iron skillet; add the ground beef mixture.Top with cheese. Add the remaining cornbread mixture. Bake at 375 degrees for 30 minutes or until done.

4-8 pork chops
1 white onion - chopped
1 bell pepper - chopped
8 - 10 mushrooms - sliced
1 cup flour
Lawry's seasoning salt
garlic salt & pepper
1/2 cup milk
1 egg
1/2 stick butter
1 1/2 cup peanut oil
1 1/2 cup cold water

1. Whip milk and eggs together in medium bowl.Dip chops in milk/egg
mixture. Sprinkle garlic salt and pepper on chops. In large Ziploc plastic bag, combine 1 cup flour with dash of Lawry's seasoning salt. Place chops in bag with mixture.Seal bag and shake well.

2. Heat 1 1/4 cup peanut oil in skillet. Remove chops from bag and fry
chops until golden brown.

3. In another skillet - saute 1 white onion, 1 bell pepper, 8-10 mushrooms
with butter and a dash of garlic salt.

4. Remove chops from pan when golden brown and set aside. Use same pan chops were fried in to make gravy. Add 4 tbsp of peanut oil, sprinkle in 1/2 cup of flour for gravy base. Stir into smooth
brown paste and add 1 1/2 to 2 cups cold water. Bring to boil, stirring
occasionally.

Add sauted veggies and cook for 15-20 minutes.Add golden chops and simmer over lowheat for 10 -15 more minutes. Serve immediately.

6 chicken breasts-cooked and diced
2 cups sour cream
2 cans Cream of Chicken soup

Melt the the butter and mix with the broth. Then pour over stuffing mix.
Cover the chicken mixture with the stuffing mix. Bake at 350 for one hour uncovered. Fattening but VERY yummy!!!