1 lb sausage, uncooked
8 oz. cream cheese, softened
1 1/4 cups Bisquick
4 oz. cheddar cheese
Preheat oven to 400 degrees
Mix all ingredients until well combined. Roll into 1" balls. Bake for 20 - 25 minutes, or until brown.
Balls may be frozen uncooked, if baking from frozen allow more baking time.
Michelle Hamill
Tuesday, September 27, 2011
Wednesday, September 21, 2011
Southern Fruit Pie
1 stick oleo
1 c. sugar
2 beaten eggs
1 tsp. vanilla
1/2 c. raisins
1/2 c. chopped pecans
1/2 c. coconut
1 unbaked pie shell
whipped cream
Mix butter, sugar and eggs together. Add remaining ingredents and pour into pie shell. Bake at 300 degrees for 40 to 50 minutes. Serve with whipped cream, if desired. Makes 8 to 10 servings.
Mattie Bullock Parsons
(my Great Aunt B)
1 c. sugar
2 beaten eggs
1 tsp. vanilla
1/2 c. raisins
1/2 c. chopped pecans
1/2 c. coconut
1 unbaked pie shell
whipped cream
Mix butter, sugar and eggs together. Add remaining ingredents and pour into pie shell. Bake at 300 degrees for 40 to 50 minutes. Serve with whipped cream, if desired. Makes 8 to 10 servings.
Mattie Bullock Parsons
(my Great Aunt B)
| Gloria Sue Minatra (born Citty) |  |
| your mother |
| Bertha Elizabeth "Beth" Citty (born Bullock) | |
| her mother |
| Mattie Parsons (born Bullock) | |
| her sister |
Fried Green Beans
4 slices bacon, chopped
1 onion, chopped
2 cans cut green beans or qt. home canned
salt and pepper to taste
Fry bacon until almost done. Add onions and cook until they are tender. Add well drained green beans and lightly stir-fry. Salt and pepper to taste.
Brenda Bullock
1 onion, chopped
2 cans cut green beans or qt. home canned
salt and pepper to taste
Fry bacon until almost done. Add onions and cook until they are tender. Add well drained green beans and lightly stir-fry. Salt and pepper to taste.
Brenda Bullock
Amish Chicken Pot Pie
1 (4 lb) chicken
1 bay leaf
2 stems celery, diced
1 onion, diced
3 c. cooked potatoes diced
2 c. cooked carrots diced
1 c. peas cooked
2 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1 c. milk
2 c. chicken broth
1/2 tsp. Worcestershire sauce
Cook bay leaf and chicken. Debone chicken and reserve broth. Combine cooked vegetables and chicken in a casserole. Melt margarine. Stir in flour, salt and pepper. Gradually add milk and broth, then Worcestershire sauce. Pour over mixture. Cover with pie crust. Bake at 425 degrees for 35 minutes. Reduce heat to warm, 15 to 20 minutes to blend flavors.
Crust:
1 c. flour
1/2 tsp. salt
1/3 c. shortening
3 Tbsp. cold water
Carol Young
1 bay leaf
2 stems celery, diced
1 onion, diced
3 c. cooked potatoes diced
2 c. cooked carrots diced
1 c. peas cooked
2 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1 c. milk
2 c. chicken broth
1/2 tsp. Worcestershire sauce
Cook bay leaf and chicken. Debone chicken and reserve broth. Combine cooked vegetables and chicken in a casserole. Melt margarine. Stir in flour, salt and pepper. Gradually add milk and broth, then Worcestershire sauce. Pour over mixture. Cover with pie crust. Bake at 425 degrees for 35 minutes. Reduce heat to warm, 15 to 20 minutes to blend flavors.
Crust:
1 c. flour
1/2 tsp. salt
1/3 c. shortening
3 Tbsp. cold water
Carol Young
Italian Style Green Salad
1/2 head lettuce
1 can large pitted black olives
2 red tomatoes, chopped
1/4 red onion or 2 scallions, chopped
croutons
1 small jar marinated artichoke hearts, drained
6 pepperoncini peppers
1 avocado peeled, pitted and cubed
Italian salad dressing
Tear lettuce in bite size chunks. Drain and add olives, artichoke hearts and pepperoncini. Add tomatoes, onion and avocado. Chill until ready to serve, then add croutons and dressing.
Dave and Lynne Cottini
1 can large pitted black olives
2 red tomatoes, chopped
1/4 red onion or 2 scallions, chopped
croutons
1 small jar marinated artichoke hearts, drained
6 pepperoncini peppers
1 avocado peeled, pitted and cubed
Italian salad dressing
Tear lettuce in bite size chunks. Drain and add olives, artichoke hearts and pepperoncini. Add tomatoes, onion and avocado. Chill until ready to serve, then add croutons and dressing.
Dave and Lynne Cottini
Cheese Sauce for Broccoli Soup
1/2 to 1/4 lb. Velveeta
2 to 4 oz. Cheddar cheese
1/4 c. milk
1 Tbsp. butter
salt and pepper to taste
Put milk, butter and Velveeta in pan. As soon as heated add cubed Cheddar, stirring constantly, until melted. Good over broccoli and cauliflower.
Broccoli Soup: Cut up desired amount of broccoli and cook in small amount of water until done. Add to cheese sauce.
Judy Foshee
2 to 4 oz. Cheddar cheese
1/4 c. milk
1 Tbsp. butter
salt and pepper to taste
Put milk, butter and Velveeta in pan. As soon as heated add cubed Cheddar, stirring constantly, until melted. Good over broccoli and cauliflower.
Broccoli Soup: Cut up desired amount of broccoli and cook in small amount of water until done. Add to cheese sauce.
Judy Foshee
Taco Soup
2 lb. hamburger
2 c. onion, chopped
2 tsp. oil
1 1/4 oz. taco mix
1/4 oz. pkg. Hidden Valley original Ranch dressing
4 (16 oz) cans tomatoes or 1/2 Ro-Tel tomatoes
1 (15 oz) can pintos
1 (15 oz) can kidney beans
1 (15 oz) can whole kernal corn, drained
1 can chopped green chiles
taco chips
Do not drain beans. Brown hamburger and onion sauteed in oil. Drain and put in a large pot. Mix all ingredients together and simmer. While hot, spoon into bowls. Add grated cheese or sour cream. Serve with taco chips. Makes one gallon soup.
Allene Hosey Shelton
2 c. onion, chopped
2 tsp. oil
1 1/4 oz. taco mix
1/4 oz. pkg. Hidden Valley original Ranch dressing
4 (16 oz) cans tomatoes or 1/2 Ro-Tel tomatoes
1 (15 oz) can pintos
1 (15 oz) can kidney beans
1 (15 oz) can whole kernal corn, drained
1 can chopped green chiles
taco chips
Do not drain beans. Brown hamburger and onion sauteed in oil. Drain and put in a large pot. Mix all ingredients together and simmer. While hot, spoon into bowls. Add grated cheese or sour cream. Serve with taco chips. Makes one gallon soup.
Allene Hosey Shelton
Allene Shelton (born Hosey) is your first cousin twice removed (first cousin of grandmother) | |||||||||||||||||||
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