McNeely Family COOKBOOK
LOUIS & GEORGIA
note from the committee
This cookbook is more than a collection of recipes—it is a tribute, a remembrance, and a celebration. First lovingly assembled by members of our family whose hands stirred the pots and whose hearts stirred the stories, it represents generations of flavor, fellowship, and tradition.
In republishing this cherished book, we offer our deepest gratitude to those who created the original, the Chicago and Indianapolis Committee of 1992. Their care in preserving each dish each handwritten note, each passeddown secret—has gifted us with more than meals. They’ve given us a way to stay connected, to remember, and to honor the ancestors whose kitchens were filled with love, laughter, and the comforting scent of something always cooking.
Every recipe in these pages carries meaning. Whether it was a staple at Sunday dinner, the highlight of a holiday table, or a humble weekday favorite, these dishes are threads in the fabric of our family’s history. By continuing to cook them, to share them, and to add our own touches, we keep our legacy alive.
May this book continue to nourish not only the body, but the spirit of connection across generations. Here’s to our family past, present, and future and to the enduring power of food to bring us together.
With love and reverence, The 2025 Reunion Committee
M CNEELY FAMILY POUND CAKES a good tradition continues
Gertrude - Known to make a number of pound cakes at one time, cut them up in quarters and freeze. When needed she'd pull out a quarter piece and took pride in commenting how good her pound cakes were, even after being frozen and thawed.
Cleoler - If company is coming, the pound cakes and cakes were baking. During a past reunion, Aunt Sally had "Cake at Sally's" after Sunday worship service She loved the smell of cakes baking and having enough for everyone.
Lue Ella - "Baby, help yourself". "Aunt Moot love pound cake too". At the 2002 McNeely Reunion Pound Cake Contest, she took first place and her advice to everyone was "It takes lots of experience which you can only get over time".
Evella - the best dessert to serve in so many ways, just be creative. Her pound cake recipes were shared among many and published in a number of cookbooks for Church of Christ
Amelia - "I try to, but don't need to, keep homemade pound cake in my house at all times". "It is even better with a cup of coffee", "Just let me know you are coming and it will only take a second to get one baked".
Murtis - "Now hear me, a good pound cake is all you need". "It's a comfort food that everyone can enjoy even if you need to only take a slither".
Juanita - "Some things are too good to keep out". "My pound cakes are so good, if you don't ask for some while visiting, I may not offer it". "Besides, you may not want to leave".
In addition, these seven sisters had two brothers, Curtis and Percy, who could bake a pound cake just as well as them.
the seven sisters
McNeely Family History
LOUIS & GEORGIA McNeely
Louis McNeely was born October 15, 1885, in (White Church Community) Nevada County, Arkansas. His parents were Rachel McCree McNeely and Charlie McNeely. They were both born in Quachita County, Arkansas Rachel passed away in 1904 and Charlie passed away in 1923.
Georgia Curtis was born March 31, 1900, in (Good Hope Community) Ouachita County, Arkansas. Her parents were Rebecca Marsh Curtis and Robert Curtis. They were both born in Quachita County, Chidester, Arkansas. (1800's)
Louis and Georgia McNeely were married in Ouachita County, Arkansas on April 3, 1919.
Louis and Georgia McNeely had ten children and resided in the same location, Route 1, Box 999, Rosston, Arkansas, until their demise A few disasters which occurred in their life together were: losing a son at the age of 3 to diphtheria; home burning down to the ground and temporarily living in a barn until Louis could build another house; Georgia having a terrible car accident, leaving a permanent facial scar on one of their children (LuElla); Louis being burned by tar
McNeely Family History
Together, Louis and Georgia were able to accomplish many things and raise their children independently and still be able to help others. They acquired 40 acres of land. This property was willed to some of Louis and Georgia McNeely's children. Louis was a good provider and held jobs as far away as St. Louis, Missouri and Topeka, Kansas, sending the money home (Georgia signed the checks received from the mailman and the mailman went to town to cash them, bringing the money back the next day).
Georgia was an outstanding homemaker and made mostly all her girls and boys clothes, Louis' shirts, quilts and did her own canning of vegetables and fruits. The McNeely children were raised to work on their own farm but were not allowed under no circumstances to work for white people. They were the first to own a vitrola (bought as a present by Aunt Janie) and a radio.
Neighbors from all around would come by and sit on the porch to listen to Joe Louis fights on this radio. With a strong determination to see their children succeed, they worked hard to provide higher education for the ones who desired to attend college and constantly motivated them to be high achievers.
These two wonderful people enriched our lives in countless ways and lived to see mostly all of their grandchildren (34) and got to know each one individually throughout their travelling to visit their children and also their own children bringing them back to Arkansas often.
All the information with regard to this brief history of Louis and Georgia McNeely on this page and pages to follow was provided by Cleoler Hopson, LuElla Criswell and Sandra Reaves. Thank you so much. If you feel there is something of importance to be included or has been left out in these pages, please share them with the family.
Brief Histories
Louis McNeely
HOW MANY BROTHERS AND SISTERS DID HE HAVE? OLDEST, YOUNGEST?) NAMES (WAS HE THE CAUSES OF DEATH? WHO IS STILL LIVING?
He had 6 brothers, all deceased
Eli (Jack) - natural causes
Matthew - died of pneumonia
Joe - not known
John - natural causes
Charlie - died of a stroke
WHAT TYPE OF RELATIONSHIP DID HE HAVE WITH HIS BROTHERS/SISTERS?
Louis had a very good relationship with his brothers and sisters. They all came to him for advice. He would get to the point right away and curse them out if necessary. I remember him telling Uncle Matthew "You don't know how to pour piss out of a boot with directions on it " He welcomed family members to reside with him and his family during their poor health.
WHAT WAS HIS OCCUPATION OR OCCUPATIONS?
Eugene - blind in older years from diabetes. Passed away from this illness
He had 4 sisters, all deceased
Sarah - feverish, natural causes
Ella - died from sugar related problems
Janie - died from sugar related problems
Lizzy - memory, feverish
Louis was the last one to pass away of his brothers and sisters.
Carpenter by trade
Monument Maker
Casket Maker
Farmer
Veterinarian for animals by reading books
Sawmiller making lumber from trees
Shipyard worker in Kansas and Missouri
WHAT DID HE DO FOR ENJOYMENT?
He enjoyed serving others.
Walked the property daily carrying a shotgun on his shoulder and always wearing a necktie.
Loved music. His favorite blues was "I'll Eat My Breakfast Here and Get My Dinner in New Orleans" His favorite spiritual was "Shine on Me"
BRIEF HISTORY
Louis McNeely
WHAT OTHER TALENTS DID HE HAVE?
Dancing (country and western). Cursing. Taught Sandra and Danny to dance like he use to at dances
DID HE HAVE ANY PET PEEVES OR HABITS?
At all meals the same phrase
"Lord Bless Us and Breakfast" "Lord Bless Us and Dinner" "Lord Bless Us and Supper"
Grandpa never complained Bad habit was cursing He did not condone hypocrites Pet peeve Don't trust white folks
HOW MANY CHILDREN DID HE HAVE BEFORE MARRYING GEORGIA MCNEELY?
from an accident: Louis had three children from a previous marriage, spouse died Charles (Uncle Mac) living in Flint, Michigan City deceased
Herman deceased
HOW OLD WAS HE WHEN MARRYING GEORGIA CURTIS?
Louis was 34 years old.
RELIGION:
Always carried mama to church, come back home to read the bible and visit all shut-ins
At the age of 84 became member of Church of Christ.
I remember Grandpa as always taking God seriously which is why he didn't confess Christ as his savior until his later years He did not believe in being hypocritical. He joined the church three years before his death.
HEALTH PROBLEMS:
Had prostate surgery Poor circulation in lower extremities, resulted in having both legs amputated in late age.
DATE OF DEATH: June 3, 1974
CAUSE OF DEATH:
Stroke
HOW MANY BROTHERS AND SISTERS DID SHE HAVE? OLDEST, YOUNGEST?) CAUSES OF DEATH? WHO IS STILL LIVING?
Georgia was the third child in her family. She had 2 brothers, all deceased McKinley - natural causes
Roy - natural causes
She had 3 sisters Abbie - died of cancer Arminta - still living Mannie - still living
WHAT TYPE OF RELATIONSHIP DID SHE HAVE WITH HER BROTHERS/SISTERS?
Georgia was very bossy, talkative and willingly gave advice to her family members. Their relationship was very good and a close one.
WHAT WAS HER OCCUPATION OR OCCUPATIONS?
A good homemaker. She made all her children’s clothes, and husband's shirts. Canned her own fruits and vegetables. Raised her children to develop these skills.
HOW OLD WAS SHE WHEN MARRYING LOUIS MCNEELY?
Georgia was 19 years old.
WHAT OTHER TALENTS DID SHE HAVE?
She had a beautiful alto voice and loved singing. She was capable of reading music. Home schooled Sandra and Danny Louis.
Georgia was a very giving person and opened her home to Louis' children from his previous marriage, although they resided mostly with their mother's people
Georgia Alabama McNeely
DID SHE HAVE ANY PET PEEVES OR HABITS?
"Louis why don't you take a bath".
She liked to look pretty and admired beauty Was one to inspect her family members and others from head to toe and always wanted people and their possessions to look pretty.
When she had prepared food, she wanted you to come and eat immediately
WHAT DID SHE DO FOR ENJOYMENT?
She enjoyed visiting her friends and attending church. Canned fruit and piecing quilts were enjoyable for Georgia.
RELIGION:
All the Curtis' were Methodist. Georgia converted over to Church of Christ at a young age in her adult life. She was a faithful member and raised her family to have strong christian values.
HEALTH PROBLEMS:
Suffered from Pellagra (poor digestive system) Heart problems (rapid heart beat) Vertigo
DATE OF DEATH:
June 4, 1976. She died exactly two years and one day after her husband.
CAUSE OF DEATH:
Internal complications from locked bowels
Memories to Share
OUR FAMILY
urtis were married it seems only a few years ago. Daddy and Mama would describe to us how they met and oh how fascinating it was for us to hear the stories and for Daddy to kiss Mama in our presence. She was a bashful sight to see.
Now after a few months of marriage, yes, they started our family. Mama's sister I was told would ask teasingly "Georgia are you pregnant too?" "Of course I am" she answered with a cheerful attitude, then just in nine months later Mama had a little bald headed girl and they named her Gertrude.
Daddy was just so happy as any father could be. After a hard days work at his mill he would rush home to see and bounce this little girl upon his knee. After she was two and one-half plus six months old, along came another little girl and they named her Cleoler.
Then three years later they had hopes for a little boy 'fella but instead they had a beautiful little fat girl and they named her Luella.
Now two years later Mama and Daddy had the fourth daughter, Daddy wanted to name her Sarah but Cleoler spoke up saying "please tell her don't write the name Sarah, I will name her Evella. "
Two years later once again Mama was, yes, pregnant as she could be. This time for us it was really different then it had ever been. Instead of having only one baby, Mama had twins. A balding little boy and a spoiling little girl. Although she was the smallest of the two but still more active and the flirtiest, we named those two Murtis and Curtis.
Now two years later a cute quiet baby boy was born. We all named him Hubert. He was really a good looking baby. As he grew he became fond of ho He fell severely ill with the awful disease Diphtheria and in dea
OUR FAMILY
God was still blessing Mama and Daddy and having a new baby to them was oh so familiar as they continued our family giving birth to another little cute girl and we named her Amelia.
By now, Mama's sister was beginning to say, "eight children Georgia, you know its time for you to quite", and we didn't mean to be curious nor looking for mercy but again Mama had a little cute boy and we named him Percy.
The year 1940 was drawing near and yes, Mama was pregnant again and we all hoped this one is the last! We are tired of washing diapers and from doing so much we were running out of gas. All the time just wondering as usual if it would be the last. A boy or a girl? With the record of having girls Mama was after a repeater. She was right and we were proud of another sprawling girl, we named her Juanita.
Daddy and Mama reared all of us just as they wanted us to be and we thank God for both parents and I know they will continue to live on and on in you and in me.
Written by Evella McNeely Johnson
July, 1984
Travelling to Arkansas was always an experience but it was definitely an experience for my sister Georgena. Upon our arrival Mama always gave us a laxative. Either Feen-A-Mint or chocolate Ex-Lax. Somehow Gena got into Mama's purse and ate it all. Needless to say, I had to go out all throughout the night
with Gena because Mama Georgia
submitted by Rene
ME
One hot summer day Grandp backwards from the house ou kicking up and Grandpa hot when he hopped in his Ford t
submitted by Charles Kevin
High school has been most b when reflecting back on it:
submitted by Sandra Reaves
I was excited to go and feed the chickens and get eggs at Grandpa Louis and Mama Georgia's farm until my mother told me to be careful there could be a chicken snake in there. The thrill was gone.
b itt d b R h l liday weekend. The elevision or getting g to know one another,
MEMORIES
During one of my visits to Arkansas, I remember Grandma
Georgia asked me to go to the fence that lined the peach tree orchard and get a few potatoes (you know, the fence several feet away froom her bedroom door). Well, I went to that fence and spent at least ten or fifteen minutes looking for potatoes.
Frustrated, I went back to Grandma Georgia and told her there were no potatoes growing on a vine near the fence. She smiled, laughed a little and said baby, I forgot you was from Chicago. Baby, you have to dig for potatoes. Then she took me back to the fence, we dug down in the earth a little and sure enough there they were.
submitted by Marilyn
You don't realize the power of a bull until you step into his territory or wear the wrong colors. Marvin and I decided to try and catch up with Grandpa Louis when he headed down to the pasture early one morning, making monuments. Startled by loud stomping, we immediately realized one of Grandpa Louis' bulls was headed for us. I ran for the gate and out of anxiety, shut the gate on Marvin (Sorry cousin!) and Marvin had to climb over. That bull hit the gate so hard it almost knocked Marvin off and Mama Georgia was hollering on the porch, waking everyone up in the house to come help. I never headed for the pasture without Grandpa Louis or Danny again.
submitted by Charles Kevin
NICKNAMES
Every family has been known to have nicknames, and somehow the ones created in the McNeely family have marked them for life, to the point people may think we are talking about two different people upon repeating their proper name. Just how were these nicknames acquired?
Gertrude - Pie pie was her favorite dessert
Cleoler - Sally old white lady named Sally McKee she was kind of crazy
LuElla - Mute, daddy calling me his big doll, his big mute, since she was the only fat baby they had
Evella - Tommy an old man (Tommy Williams) in the neighborhood across the road, who knew everything and everybody
Murtis - Sister, since they were uniquely twins, so little and everyone called her my "little sister"
Curtis - Bud, Sister could not say brother and could only say "Bud"
Amelia - Meally, short for Amelia
Percy - none given
Juanita - WeeGal nickname acquired as a baby
OLD FASHIONED POUND CAKE
Recipe
This old-fashioned pound cake recipe has been a cornerstone of our family gatherings for generations. Dense, buttery, and wonderfully simple, it delivers that nostalgic flavor that modern cakes often miss. The beauty lies in its simplicity-just butter, sugar, eggs, and flour transform into something truly magical in the oven.
SERVING TIME KCAL. MINS LOL 75 8-10
Pound Cake
INGREDIENTS
2 STICKS (1 CUP) UNSALTED BUTTER
I N G R E D I E N T 1
2 CUPS ALL-PURPOSE FLOUR
I N G R E D I E N T 2
2 CUPS GRANULATED SUGAR
I N G R E D I E N T 3
6 LARGE EGGS ROOM TEMPERATURE
I N G R E D I E N T 4
Turn your oven on y’all Also grease and flour a tube pan
Cream the butter and sugar together until the mixture is light in color, resembling yellow.
Add the eggs one at a time, mixing after each addition until fully incorporated ADD EGGS 3
Slowly incorporate flour into the mixture one ½ cup at a time ADD FLOUR 4
Bake in preheated oven for 60 minutes. Allow the cake to cool in the pan for 10-15 minutes. Remove from the pan to a wire rack and let cool completely.
If adding vanilla extract, use 1 teaspoon Tube Pan Wire Rack Mixing Bowl Hand / Stand Mixer
PRO TIPS
MUST KNOW Tips
Always bring ingredients room temperature for the smoothest incorporation and best texture. The batter should be smooth and silky before baking, if it looks curdled keep mixing
4
3 1 2 VANILLA TOOLS YOU NEED
Pound cake gets better after a day as flavors meld
Traditional pound cake originally used one pound each of butter, sugar, eggs and flour
This classic pound cake is great when paired with fruit but this neutral buttery canvas complements practically any topping you can imagine
FAMILY RECIPES
BAKED BEANS ON TOP OF STOVE
(Yes! Well, Cousin Ann do it all the time. Real Easy
4 cans of pork and beans
1 stick of Jimmy Dean sausage (with sage) if you like
1/2 cup of brown sugar 1/2 cup syrup (maple)
1/2 cup chopped onion
a dash of black pepper
First you cook your sausage and onion. Then pour your pork & beans over sausage and onions. Stir over low heat. Then add sugar and syrup, bring to a boil, cut heat back and let cool
Hope you enjoy it. Good with barbeque, meatloaf or baked/fried chicken.
submitted by Ann Lewiso
CHESS PIE
1/2 cup butter
2 cups sugar
5 well beaten eggs
1 tsp vanilla
1 unbaked pastry shell
1 tbsp yellow com meal
1 tbsp all-purpose flour
1 cup milk
2 tbsp lemon juice
Cream butter and sugar, beat in flour and commeal. Add eggs, milk, vanilla and lemon juice, beat well. Pour into pastry shell. Bake in moderate oven at 350 degrees for 50 to 60 minutes, or until knife comes out clean.
submitted by LuElla
FROSTY MOUNTAIN PUNCH
Yields 2-1/2 gallons (40 8 oz. servings)
Lemonade concentrate 16 oz.
1/2 gallon cold water
Orange juice concentrate 10 oz.
1/2 gallon vanilla ice cream
I gallon lime or lemon sherbert
Combine juice concentrates with water and chill. Place sherbet and ice cream in punch bowl, add juice mixture. Stir until melted.
submitted
by
Bernita Johnson-O'Neal
OLD FASHIONED TEACAKES
3 cups all purpose flour
2 sticks butter or margarine
2 cups sugar
3 tsp baking powder
1/2 cup milk (add as needed)
1 tsp vanilla
2 eggs
1/2 tsp salt
dash of nutmeg (optional)
Heat oven to 450 degrees. Blend sugar, butter, vanilla and eggs together. Add flour, salt, baking powder and nutmeg. Stir in milk until dough leaves sides of bowl (dough will be soft and sticky like biscuit dough). Turn dough onto floured pastry sheet. Knead lightly. Roll or pat to approximately 1/4 inch thick. Cut with floured cutter. Place on ungreased cookie sheet. Bake about 10 minutes. Let cook about 5 minutes and remove from sheet. Yields approximately 2 dozen depending on size.
submitted
by Patricia Johnson
CHARLES' COON
First: Catch coon
Second: Dress coon out (clean inside out)
Third: Clean all fat off coon and soak overnight in 1 cup of vinegar and 1/2 cup salt
Fourth: Boil coon in large pot with red pepper and I tablespoon salt and 3-4 white potatoes for about 2 hours or until meat just begins to get tender.
Fifth: Take coon out and put in roast pan with sweet potatoes, or barbeque sauce or baste with homemade wine. Let bake for approximately 45 minutes.
Hmmmm Hmmmm Good!
submitted by Charles Johnson
HAWAIIAN SALAD
1 8 oz. pkg of Philadelphia Cream Cheese
2 large cans pineapple tidbits (packed in its own juice)
2-3 large cans of mandarin orange segments
1 large bag of miniature marshmallows
1 small bag of coconut
Drain mandarin oranges and pineapple but reserve pineapple juice. Using a mixer and a large bowl blend cream cheese using some pineapple juice until smooth. Using a large wooden spoon gently fold in fruit, add marshmallows and coconut (careful, too much turning will tear fruit). Chill in refrigerator overnight or at least five (5) hours.
submitted
by Marilyn
HOT WATER CORNBREAD
1-1/2 cups yellow* corn meal
1/2 tsp salt
1 egg (never more than 1 egg)
1 tsp sugar
1 teaspoon baking powder approx. 3 cups boiling water
Blend corn meal, sugar and salt together. Pour in water (must be boiling) mix making sure all dry ingredients are mixed but not soupy or thin. Add baking powder (do not add until batter is well mixed). Add egg and stir immediately (the hot water will cook the egg before it is mixed if you don't). Spoon small amount in wet hands and shape in oblong form. Fry in hot oil until brown, turning once. Yields approximately eight pieces.
"If white con meal is used, add 1/8 cup milk after the egg. This makes the bread brown evenly.
submitted
by Patricia Johnson
RANCH CHICKEN
1 chicken cut-up saltine crackers ranch dressing pepper paprika
Dip chicken in ranch dressing and roll in crushed cracker crumbs. Place in baking dish and sprinkle with pepper and paprika. Bake for 30 minutes at 375 degrees.
submitted by David
MEXICAN WEDDING CAKES
1 cup butter
1/2 tsp. salt
1 tsp vanilla
2 cups flour
1/2 cup powdered sugar
1 cup finely chopped or ground pecans
Cream butter, add powdered sugar and cream until smooth. Add flour, salt, vanilla and pecans. The mixture will be stiff.
Pinch off small pieces of dough and shape into balls; place on ungreased cookie sheet. Bake in 400 degree oven for 12 to 15 minutes.
Roll in powdered sugar IMMEDIATELY after removing from oven.
submitted by Georgena
TIDBIT: For those who like the taste of pork seasoning with greens, substitute pork with smoked turkey wings and improve your health!!!
submitted by Sandra Reaves
COCONUT POUND CAKE
1 cup butter, softened
1/4 tsp salt
2 cups sugar
1/2 tsp lemon extract
3 eggs
1/2 tsp vanilla
3 cups flour sifted
1 cup milk
2 tsp baking powder
1 cup flaked coconut
COCONUT POUND CAKE
Cream butter with sugar. Add eggs, 1 at a time, beating well after each addition. Sift flour with baking powder and salt. Add lemon and vanilla to milk. Add flour mixture, alternately with milk mixture to creamed butter and sugar. Mix well. Stir in coconut. Pour into greased and floured 10 inch tube plan. Bake at 350 degrees for about 55 minutes or until cake tests done. Cook 10 minutes in pan, remove from pan and cook on rack.
submitted by Rene
WAIKIKI MEATBALLS
1-1/2 lb. ground beef
2/3 cup cracker crumbs
1/3 cup minced onions
1 egg
1-1/2 tsp. salt
1/4 tsp. ginger
1/4 cup milk
1 tbsp shortening
2 tbsp cornstarch
1/2 cup brown sugar, packed
1 13-1/2 oz. can pineapple tidbits, drained, reserve syrup
1/3 cup vinegar
1 tbsp soy sauce
1/3 cup choppen green peppers
Mix meat, crumbs, onions, egg, salt, ginger and milk. Shape the mixture by rounded Tbsp. into balls. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs; keep warm. Pour fat from skillet.
Mix the cornstarch and sugar, stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet, cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple tidbits and green pepper.
submitted by Marilyn
PASTA SALAD
1 large bottle Wishbone Italian salad dressing
1 jar McCormick Salad Supreme seasoning 1 lb. box linquini, cooked and drained well
1 cucumber, diced
1 green pepper, diced
Mix all ingredients well and refrigerate overnight. Toss well again before serving.
submitted
by Marilyn
BUTTERMILK POUNDCAKE
Cream 2-1/2 cups sugar and 1//2 cup oil, add 1 stick of butter, 4 eggs, 1 teaspoon vanilla, 1/2 teaspoon lemon flaver, 1/2 teaspooon baking soda, 1 cup coconut, 1 cup buttermilk, 3 cups (sifted) flour.
Mix well. Bake in preheated oven at 325 degrees for 1-1/2 hours in greased and floured tube pan.
Topping
1 pkg 8 oz. cream cheese
I box powdered sugar
1 stick butter (soft)
I teaspoon vanilla
Note: This is enough topping for 2 pound cakes so if you're making only one cake, cut the recipe in half.
submitted
by
Regina McDaniel
6 small boxes of Jello (choose "colors" to alternate with red)
2 cups sour cream or plain yogurt (I use yogurt)
Cool Whip
Directions:
Thoroughly mix one small box of jello with 1 cup boiling water. Set aside 1/3 cup of the mixed jello. Pour remaining 2/3 cup of mixed jello into a clear 9" x 13" dish and refrigerate for 20 minutes. Meanwhile, mix the reserved 1/3 cup of mixed jello with 1/3 cup yogurt (or sour cream). Pour the jello/yogurt mixture onto the chilled first layer, and, again, chill for 20 minutes. Continue with remaining boxes. Top with Cool Whip.
(Hint: As soon as the first layer begins to cool, mix the next layer, so it can begin cooling outside the refrigerator, and reduce the chilling time to 15 minutes between layers.)
submitted
by
Sandra Reaves
CHICKEN AND RICE CASSEROLE
3/4 cup uncooked rice
1/2-1 cup frozen peas and carrots
1 can cream of chicken soup
1 cup chopped, cooked chicken (baked or broiled)
1/2-1 soup can of water
Place all ingredients in casserole dish, combine all ingredients well and bake for 30-40 minutes, done when rice is swollen at 375 degrees.
submitted by Lois McNeel
BROCCOLI SALAD
2-3 stalks broccoli flowers
grated american cheese or mozzarella
1/2 cup mayonnaise
1/2 cup sugar
bacon bits
chopped red onions
1/2 cup vinegar
Mix all together, serve and enjoy!
submitted
by
Bernita Johnson-O'Neal
QUICK STOVETOP SUPPER
1 tbsp butter or oleo
1/2 cup sliced mushrooms
1/2 cup chopped onion
1/2 cup milk
1/2 tsp dry mustard
1 can soup ie. ceam of celery, chicken or mushroom
1/2 cup vegetables ie. cooked peas, green beans or diced carrots
Accompaniment i.e.. baked potatoes, hot cooked noodles
Over medium heat sauté' butter, mushrooms and onions till tender.
Stir in soup, milk, mustard till smooth. Stir in meat and vegetables. Serve over accompaniment. Makes 4 servings
submitted by Rene
SWEDISH NUT CAKE
(This dessert is a favorite at mary office parties and my family)
2 cups sugar
2 cups flour
1/2 cup pecans (chopped)
1 20 oz. can crushed pineapple
2 eggs
2 tsp baking soda
1 tsp vanilla
Beat eggs and sugar until creamy, add remaining ingredients. minutes in large shallow casserole dish. Allow to cool before icing.
Bake at 350 degrees for 35-40
ICING:
8 oz cream cheese
1/2 cup chopped pecans
1 stick margarine
1-3/4 cup powdered sugar
1 tsp. vanilla
Mix well and spread on cake.
This dessert must be refrigerated.
submitted by Georgena
BROCCOLI CASSEROLE
1/2 cup melted butter
1/2 lb Velveeta cheese cubed
1/4 cup milk (do not add more)
1/2 lb. Ritz Crackers (about 30)
2 pkgs frozen broccoli cooked
Grease casserole, layer broccoli, cheese, dot with butter (repeat). Add milk, crumble crackers in melted butter. Spread on top. Bake at 350 degrees for 25 minutes.
submitted by LaElla
MARINATED CARROTS OR COPPER PENNIES
5 cups carrots sliced
I medium onion chopped
1 green pepper chopped
1 can tomato soup
1/2 cup salad oil
1 cup sugar
3/4 cup vinegar
1 tsp salt
dash of pepper
1 tsp prepared mustard
Cook carrots till just tender. Cool carrots and combine all ingredients. Marinade at least 12 hours. Keeps for weeks. Good as salad or relish.
submitted by Rene
3 16 ounce cans black-eyed peas drained
1 can diced green pepper
3/4 cup diced onion
3/4 cup jalapeno peppers
1/4 cup diced pimentos
1-1/2 tbsp minced garlic
18 ounce bottle italian salad dressing
Mix all the above. Chill overnight or up to 7 days (the longer it stands, the hotter it gets).
submitted by Rene
PASTA SALAD
2 cups dried pasta shapes (rotini, elbows or shells)
1-1/2 cups of sliced carrots
2-1/2 cups of broccoli florets
1/2 large red bell pepper diced
1/4 cup minced red onion
1/2 of a 7 ounce can com, drained
2 tbsp olive oil
1 tsp red wine vinegar
3 garlic cloves, minced
1 tsp dried basil
salt and pepper to taste
Cook pasta as you know how. Meanwhile, steam carrots and broccoli just until tender (10 to 15 minutes)
Place in a large bowl. Mix in red pepper, onions and cord. Add olive oil, vinegar, garlic, basil, salt and pepper. Mix very well. When past is done, drain, add to your bowl and toss lightly. Ready to serve. Even when this is cold and leftover to next day, it's Good!
submitted
by Ann Lewis
DAVID'S BRAN MUFFINS
This dish is recommended only for those who wish to lower their cholesterol via adding bran to their diet.
2-1/4 cup oat-bran cereal
1 tbsp baking powder
1/4 cup brown sugar
1/4 cup chopped walnuts or pecans
1-1/4 cups skim milk
2 egg whites
2 tbsp vegetable oil
Variations: 2-3 ripe bananas, 1 cup blueberries, 1 small box frozen strawberries or strawberry nectar, raisins
Preheat your oven first at 425 degrees. Mix all the dry ingredients in a large bowl. In a separate bowl mix milk, egg whites, oil and whatever flavor bran muffins you'll be having. Add to dry ingredients and mix well Line your muffin pan with paper baking cups and fill them with batter. Bake for 17 minutes. This batch yields 12 muffins.
submitted by David
HOT FUDGE SAUCE
4-1/2 ounces unsweetened chocolate
1-1/2 tablespoons unsalted butter
2/3 cup water
2/3 cup of sugar
1 tablespoon light corn syrup
1/8 cup of milk
1. Melt the chocolate and butter in the top of a double boiler over medium heat.
2 While chocolate is melting, combine water, sugar and the com syrup in a saucepan and cook until it reaches the softball stage. Okay about 235 degrees.
3. Whisk the chocolate butter mix together with the sugar/syrup, then blend in milk.
Serve warm sauce over Aunt Pie's Ice Cream and hurt yourself!
submitted by Ann Lewis
SANDRA'S SIMPLE AND TASTY BANANA PUDDING!!!!!
SERVES 8
(This dish is a favorite of Sonny Baby and Byron)
2 large boxes of pudding mix (the kind you cook)
vanilla or banana flavor
4-5 ripened bananas
1 box vanilla wafers
1 large and small can of pet milk
unthawed cool whip topping
Directions:
Heat pet milk in large boiler. Stir in mix and boil mildly (if too thick, add water)
Lining Pyrex or other dish with vanilla wafers Cut bananas and spread evenly over wafers
Pour firm mix over bananas and wafers. Let cool for 20-30 minutes or refrigerate. Top with cool whip topping and serve.
submitted by Sandra Reaves
SEVEN LAYERED SALAD
1 head lettuce (washed, dried and torn into bite size pieces)
1 pkg. petite frozen green peas
1 can sliced water chestnuts
1 red onion (chopped or sliced)
2 to 3 hard-boiled eggs
4 to 5 slices fried bacon
1 cup salad dressing garlic powder, to taste
Layer all ingredients in this order: lettuce, water chestnuts, red onions, peas (do not thaw peas), using a spatula spread salad dressing over the top. Cover with plastic wrap and refrigerate at least five (5) hours. Just before serving, crumble bacon and chop up the hardboiled eggs. Toss into salad and serve immediately. For those who do not care for eggs and/or serve on the side.
submitted by Marilyn
HELPFUL HINTS
SAVE-THE-DAY SUBSTITUTIONS
Nothing is more frustrating than running out of ingredients in the middle of a recipe. Try these substitutions:
For 1 cup buttermilk use 1 cup milk, plus 1 tbsp vinegar or lemon juice; allow to stand for 5 minutes
For 1 cup bread crumbs use 3/4 cup cracker crumbs
For 1 tsp dry mustard-use 2-1/2 tsp prepared mustard
For 1 tbsp baking powder use 1 tsp baking soda, plus 2 tsp cream of tartar
For 1 cup honey use 1-1/4 cups sugar, plus 1/4 cup water
For yogurt use same amount of sour cream or sour half-and-half
For 1 tsp lemon juice use 1/2 tsp vinegar
For 1 cup confectioners' sugar- use 7/8 cup granulated sugar, whirred through blender with 1 tbsp cornstarch
submitted by Georgena Anderson
To remove discoloration from aluminum cooking utensils, add 1 tbsp cream of tartar to each quart of water and let it boil for 5 to 8 minutes.
submitted
by Sandra Reaves
To remove ink, use hairspray let dry and brush away.
submitted
by Marilyn Criswell
Candles make great pincushions. And the waxed pins slip through material more easily.
Clean your blender or food processor quicker. Fill it halfway with water and add a drop or two of dishwashing liquid; run a few seconds, rinse and let dry.
Put a small sponge in the soap dish. It absorbs moisture and melted soap. It also makes it easier to clean soap dishes.
After you have defrosted your freezer, spray the inside with a non-stick spray. Ice will slip right off the next time you defrost.
Before you boil eggs, add a few drops of vinegar to the water in the pan. It keeps the shells from breaking and the white from oozing out.
Place heavy duty aluminum foil between your ironing board cover and the ironing board. The foil reflects the heat and makes ironing quicker.
Before gardening, scratch your finger nails against a bar of soap. It helps keep dirt out and makes clean-up easier.
You can remove cat or dog hair from upholstery with a rubber glove. Just rub it over the upholstery and the hair rolls into a neat pile.
If you want to remove lots of toilet stains quickly, drop in denture cleaning tablets, let foam, then scrub away with a brush.
Before you go on your next picnic, fill empty plastic milk cartons with water and freeze. You'll have handy portable freezers to take along and keep drinks cool.
You don't have to clean a paint brush if you're using it the next day. Just sprinkle a few drops of turpentine on the brush, wrap in aluminum foil and store flat submitted by Marilyn Criswell
Bleach is the best cleanser for the toilet. Vinegar and water is a good cleanser for mirrors and glass
submitted by Lois McNeely
