Mama's Favorite Recipes

These are some favorite recipes of my mother (Oneita Montgomery Parsons) which are offered as an introduction to the DMMP (During My Mama's Prime) and BMMP (Before My Mama's Prime) which are previewed on this site. You can order the DMMP and BMMP on disk (any electronic format you specify) of ALL of the recipes names listed for $20 each (tax and postage included) or both (DMMP and BMMP for $35 by sending a check made payable to Carolyn Parsons to :

Carolyn Parsons
P. O. Box 380391
San Antonio, Texas 78268-7391
(Tel: 210-684-1573)
E-mail: jerryparsons@tamu.edu

APPLE PUDDING

4 cups sliced apples
1 cup sugar
1 Tbsp flour

Put in casserole and dot with butter.

Mix and sprinkle over above mixture:

1/2 cup butter
1/2 cup brown sugar
1/2 cup oatmeal
1/2 cup flour

Bake in moderate oven for 1 hour.

Cream Sauce

Use 1 can of cream of mushroom soup or celery soup with grated cheese.

CRISCO CAKE

1/2 cup Crisco
1-1/4 cup sugar (cream together)
1/4 tsp. salt
1 tsp. vanilla
2 cups sifted cake flour
2 tsp. baking powder
3/4 cups sweet milk
3 egg whites (beaten)

Cream Crisco and sugar good.
Sift all dry ingredients 3 times.
Add dry ingredients alternately with milk beating good after each addition of flour.
Fold in egg whites last.
Bake in layers at 375 degrees F. for 25-30 minutes.

CHICKEN

1 large hen (5 pound) or two small
1-1/2 pound Rouco Macaroni

Brown together in 3/4 pound butter, 4 garlic buttons, 3 large onions (chopped fine)
Cook together slow 1 hour.

3 quarts tomatoes (mashed)
3 large bell peppers (chopped fine)

Add:

2 stalks celery (chopped fine) omit hearts
3 large cans mushrooms (chopped)

Cook 1 hour longer slow.
Then add chicken (chopped fine).
Also macaroni which has been cooked and washed thoroughly in cold water.
Salt and pepper to taste.
Grate 1 pound cheese to sprinkle over top.
Serves 20.
The more chicken, the better.
Can add 1 cup chicken broth.

24 HOUR SALAD

1 large can sliced pineapple (diced)
1 pound marshmallows (chopped)
1/2 pound nuts
1 pt XX cream
1 can fruit for salads

Drain all fruits and add all ingredients except cream.

Make a dressing of:

1 teaspoon. salt
1 teaspoon. dry mustard
5 Tablespoon. vinegar
1 cup milk
1 Tablespoon. flour
2 Tablespoon. sugar
2 Tablespoon. butter
5 whole eggs

Cook in double boiler until consistency of mayonnaise.
Then cool, add 1 package gelatin in 1/4 cup cold water.
Add to first mixture and fold in whip cream.
Put in ice box 24 hours.

CHERRY FRUIT SALAD

1 box lemon Jell-O
1 Tablespoon. vinegar
Maraschino cherries
black cherries
Pineapple
Pears
Pecans

Dissolve Jell-O-add vinegar.
Set until cook.
Put small amount Jell-O in ringed molds.
Fill with cherries, diced pineapple, pears and nuts.
Finish mold with Jell-O.
Use as much black cherry juice as you have in mixing Jell-O.
Serve with cream cheese in center.

GOLDEN SALAD

1 pkg. lemon Jell-O
1 cup grated cheese
1 cup grated carrots
1 can crushed pineapple (small)

Cool Jell-O, add rest of ingredients.

LOUISE KAY'S SALAD

1 pkg. lime or orange Jell-O
1 No. 2 can pears
2-3 oz. pkg. cream cheese
1/2 pt. cream
1/2 cup chopped nuts (toasted, salted & buttered)
1/2 cup mayonnaise

Drain 1 cup juice from pears.
Heat, dissolve Jell-O in this.
Add mashed pears.
Put in refrigerator until partly congealed.
Remove and heat.
Add cream cheese churned with mayonnaise.
Beat well and fold in cream.
Add nuts and congeal.

MISS GRAUDE'S DRESSING FOR FRUIT SALAD (CONGEALED)

1 pkg. cream cheese
1/2 cup dressing (cream well)
2 Tablespoon. red jelly
1 cup whipped cream

FROZEN FRUIT SALAD

2-3 oz. pkg. cream cheese
1 cup mayonnaise
1 cup heavy cream, whipped
1/2 cup red maraschino cherries, quartered
1/2 cup green maraschino cherries, quartered
1 No. 2 can (21/2 cups) fruit cocktail, drained
2-1/2 cups diced marshmallows (about 24)

Combine cheese and mayonnaise, blend.
Fold in whipped cream, cherries, fruit cocktail and marshmallows.
Pour into 1 quart refrigerator tray.
Garnish with cut maraschino cherries.
Freeze firm.
Serves 8 to 10.

LOUISIANA CORNBREAD CAKES

1 pkg. yellow cake mix
3/4 cup Wesson oil
3/4 cup water
4 eggs
1 pkg. lemon Jell-O
1 teaspoon. lemon extract

Line and grease tube pan.
Mix ingredients at same time using the Jell-O crystals without mixing with water.
Heat until mixture is smooth.
Bake in 350 degrees F. oven, 45 minutes.
Turn out on wire rack.
Punch hole in top of cake and pour over it this sauce:

1/2 stick melted butter
1 cup confectioner's sugar
Juice of 2 lemons

Sprinkle top with confectioner's sugar.

SPOON BREAD

1 cup white or yellow corn meal
3 cups milk
2 Tablespoon. butter
1 teaspoon. salt
1 teaspoon. baking powder
1 Tablespoon. sugar

Combine corn meal and milk in top of double boiler.
Cook over boiling water for about 1/2 hour to consistency of mush.
Stir in butter, salt, sugar and baking powder.
Add slowly to beaten eggs, stirring constantly.
Pour into a greased casserole and bake in a 375 degrees F. oven about 30 minutes.
Serve hot with butter, syrup or chicken gravy.
makes 6 to 8 servings.

PINEAPPLE REFRIGERATOR CAKE

1/2 cup butter
2/3 cup sugar
2 eggs, well beaten
1 cup chopped pecans
1 cup Grape-Nuts
1 (9 oz.) can crushed pineapple
1 (7-1/4 oz.) box vanilla wafers

Cream butter and sugar, add eggs, pecans, Grape-Nuts and pineapple with juice.
Crush wafers to make crumbs.
In 8 inch square pan, make alternate layers of crumbs and pineapple mixture (start and end with crumbs).
Chill at least 8 hours.
Cut in squares.

STRAWBERRY NUT BREAD

3 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon soda
2 cups sugar
4 eggs, beaten
1/4 cup oil
2 cups frozen unsweetened strawberries
1-1/4 cups chopped nuts

Sift dry ingredients together.
Mix well and add remaining ingredients.
Bake in 2 greased and floured 9 x 5 x 3 inch loaf pans at 350 degrees F. for 1 hour.
May be baked in 6 small pans, 40 minutes.

STRAWBERRY JELL-O PIE

1 cup sugar
1 cup thawed strawberries
1 pkg. strawberry Jell-O

Mix well and bring to a boil.
Let stand to cool.
Have a large can of condensed milk chilled.
Whip the chilled milk and add to the mixture.
Pour into a prepared graham cracker crumb crust and chill.

CHERRY COLA SALAD

1 can pie filling mix
3/4 cup sugar
2/3 cup water
2 boxes cherry Jell-O

Mix in pan and bring to a boil.
Allow to cool and add one large bottle of chilled Coca-Cola.
Let thicken, then add 1 can crushed pineapple, 1 cup pecans and chill.
This is delicious with turkey and dressing, chicken and dressing, and other meats.

ANGEL CHERRY CAKE (one 10-inch cake)

1 jar (8 ounces) red maraschino cherries
1 package (15 ounces) angel food cake mix
4 teaspoon. lemon juice
1 cup sifted confectioners' sugar
Dash of salt

Drain cherries, reserving one tablespoon of syrup for glaze.
Chop cherries; drain again.
Prepare cake mix according to package directions; fold in cherries.
Bake and cool cake according to package directions.
To prepare glaze, gradually stir reserved tablespoon of cherry syrup and lemon juice into sugar; add salt and beat until smooth. (The glaze will be thin.)
Spoon cherry glaze over cake and allow to drizzle down sides.

APRICOT FRIED PIES

(20 to 24 pieces)

1 package dried apricots (one lb.)
2 cups sugar
1 stick of butter
1 cup chopped nuts

Simmer apricots in least water possible to provide moisture.
Cook until tender, so they can be mashed or blended.
Drain excess liquid.
Mix with sugar and butter.
Add chopped nuts (optional).
Let cool thoroughly.
This much of the preparation may be done the day before, if convenient.

DOUGH FOR FRIED PIES

2 cups sifted flour
1 Tablespoon. baking powder
1 teaspoon. salt
1/4 cup shortening
1/2 cup milk

Sift enriched all-purpose flour and measure.
Resift with baking powder and salt.
Cut in shortening and stir in milk to make dough.
Work with a portion of the dough, perhaps a fourth of the amount.
roll out thin on lightly floured board and cut out rounds with cookie cutter about 2-1/2 inches in diameter.
A doughnut cutter may be used with the inside removed.
Place a small amount about one tablespoon of the apricot mixture on half of the rounds.
fold over the other half and seal edges with floured tip of a fork on both sides.
Have a heavy skillet ready with hot deep shortening.
Drop in pies carefully.
Take care not to over-crowd the skillet.
Place in hot over (450 degrees F.) and cook to brown on both sides.
Lift out pies with pan cake turner.
Drain on paper toweling and roll in granulated sugar.
Serve warm if desire.

HINTS--For a more tart-flavored pie, use about one cup of sugar to the package of dried apricots.
If dough seems a bit dry, add a bit of milk.
For larger and fewer pies, use a larger cutter for the dough.

BOILED CUSTARD

(about 4 to 6 servings)

1/3 cup sugar
1/4 cup flour
Pinch of salt
2 egg yolks, beaten
2-1/2 cups scalded milk
2 teaspoon vanilla extract

Sift enriched all-purpose flour and measure.
Resift with sugar and salt.
Mix slowly into beaten egg yolks with electric mixer.
Add scalded milk gradually, using electric mixer to blend ingredients.
Pour into top of double boiler and cook over simmering water, stirring constantly, until mixture coats spoon.
About 10 minutes or little longer will be required to cook mixture to right consistency.
Remove from hot water at once and add vanilla extract.
Beat with electric mixer to make smooth and creamy.
Pour into bowl or jar to cool and then refrigerate to chill thoroughly before serving.

GENERAL JACKSON'S FAVORITE TRIFLE

2 cups milk
1/3 cup sugar
Dash salt
1-1/2 Tablespoon cornstarch
2 eggs
1/2 teaspoon almond extract
1/2 pound macaroons
1/2 cup sherry
1 cup orange marmalade
1/2 pint heavy cream
2 teaspoon sugar

Heat milk until a film shines on top.
mix sugar, salt, cornstarch and eggs smoothly together in a bowl.
now add the hot milk a dribble at a time, stirring the mixture vigorously as you pour.
Transfer to top of double boiler and cook over hot water until thick as mayonnaise, stirring constantly.
Remove from heat, flavor with almond extract and cool.
Lay macaroons on bottom of serving dish (a glass bowl is traditional) and pour in one-half cup sherry.
Let the wine soak into the macaroons.
now spoon the cool custard on top and cover with the marmalade.
Beat heavy cream, sugar and one teaspoon sherry together until the mixture holds a shape.
Pile on top of marmalade and chill in refrigerator.
Serve very cold to eight or 10 guests.

SNOWY-WHITE CREAM CHEESE CAKE

(10 servings)

3 packages (8 oz. each) cream cheese
4 egg whites
1 cup sugar
1 teaspoon. pure vanilla
4 large graham crackers
2 cups dairy sour cream
2 Tablespoon sugar
1/2 teaspoon. pure vanilla
1/3 cu toasted slivered almonds

Butter a spring form pan (3 inches deep and 8 inches in diameter) and dust with crumbs made from graham crackers.
Any extra crumbs should be evenly scattered over bottom of pan. Set aside.
Allow cream cheese to soften at room temperature.
Allow egg whites to warm to room temperature.
Cream cheese on medium speed of electric mixer until soft and smooth.
Beat egg whites until fluffy.
Add sugar slowly while beating constantly until mixture is stiff, but not dry.
Gently fold into creamed cheese with vanilla until blended.
Pour into prepared spring form pan and level with bottom of spoon.
Bake in moderate oven (350 degrees F.) for 25 minutes or until edge of cake near pan is slightly yellow.
Avoid overcooking. Remove from oven and top with dairy sour cream blended with two tablespoons sugar and one-half teaspoon vanilla.
level sour cream with bottom of spoon.
Sprinkle with toasted almonds and return to a very hot oven (475 degrees F.) and continue to bake five minutes.
Cool on oven rack pulled out and the oven door left open.
When completely cooled, cover and store in refrigerator several hours to completely set.

NO BAKE COCONUT CAKE

1 envelope Knox gelatin
1/2 cup cold water
4 egg yolks, beaten
1 cup sugar
2 Tablespoon flour
1/4 teaspoon salt
2 cups milk
4 egg whites
One 10-inch angel food cake
1 cup fine grated coconut
1 cup heavy cream
2 Tablespoon sugar

Sprinkle gelatin over cold water to soften.
Cook egg yolk with flour, stir till smooth, add salt, gradually add milk and one cup sugar.
cook over low flame, stirring constantly until custard coats a spoon well.
Stir gelatin mixture into hot custard.
Refrigerate custard until cool about 1 hour.
Beat egg whites until stiff, fold into cooled custard.
Tear angel food cake into small pieces.
Use half to cover bottom of 13 x 9 x 2 Pyrex dish.
Pour half of custard over cake pieces.
sprinkle with half of coconut.
Top with remaining cake and custard and rest of coconut.
Whip cream with sugar, spread on top of mixture.
Sprinkle with coconut.
Refrigerate overnight.
Cut in squares.

FIVE CUP SALAD

1 cup Mandarin orange sections (drained)
1 cup white coconut
1 cup pineapple tidbits (drained)
1 cup tiny white marshmallows
1/2 pint sour cream

Mix together adding orange sections last.
If desired, add about 1 teaspoon. sugar when mixing.
Is better if allowed to stay in refrigerator overnight.

EGG CUSTARD PIE

1 cup sugar
2 Tablespoon flour
1/4 teaspoon salt
3 eggs, well beaten
3 Tablespoon butter (melted)
11/2 cups milk
1 teaspoon vanilla

combine sugar, flour and salt.
Beat eggs until lemon colored, and blend in dry ingredients.
Add melted butter and milk and mix well.
Pour into a pastry shell and bake in a 325 degrees F. oven for 30 minutes.
allow to set before serving. Servings 6

ANGEL BISCUITS

1 package dry yeast
2 Tablespoon warm water
5 cups all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1 teaspoon soda
1 teaspoon salt
1 cup shortening
2 cups buttermilk

Dissolve yeast in warm water and set aside.
Combine dry ingredients, cut in shortening until mixture resembles coarse meal.
Add yeast mixture and buttermilk to dry ingredients.
Mix well, turn out on floured surface, knead about 1 minute, roll or pat our and cut into biscuits.
Bake in preheated oven at 400 degrees F. for about 15 minutes.
Dough will keep in refrigerator 1 week.

PLUM GOOD CAKE

2 cups self-rising flour
2 cups sugar
1 cup oil
3 eggs
1 teaspoon cinnamon
1 teaspoon cloves or all-spice
1/2 teaspoon nutmeg
2 small or 1 Junior size jar strained baby food, plum flavor

Sift together dry ingredients.
Add oil, eggs (one at a time) and plums.
Continue beating about 4 minutes.
Pour into greased and floured tube pan.
Bake at 350 degrees F. for about 50 minutes.
While hot, pour on glaze: 1/2 cup powdered sugar mixed with juice of 1 lemon.

LEMON CHESS PIE

2 cups sugar
1 Tablespoon all-purpose flour
1/4 teaspoon salt
1 Tablespoon cornmeal
1/4 cup strained lemon juice
Grated rind of two lemons
1/4 cup milk
1/4 cup melted margarine
4 large eggs, room temperature
1 unbaked pie shell (9 inches)

In a large bowl mix dry ingredients.
Add lemon juice, rind, milk and melted margarine.
Add eggs one at a time and beat well.
Spoon into pie shell and bake in preheated 350 degrees F. oven for 50 minutes.
Serve cold at picnic site. (Serves 6-8)

EASY COCONUT CUSTARD PIE

1 cup sugar
2 Tablespoon all-purpose flour
2 eggs
1/2 stick margarine, melted
1 cup milk
1 teaspoon vanilla
1 6 oz. package Tropic Isle Coconut

Mix all ingredients and blend well.
Pour into a 9 inch unbaked pie shell.
Bake for 45 minutes at 350 degrees F. or until crust is brown and custard is firm.

CARROT-APPLE CAKE

(two 9-inch layers)

11/2 cups sugar and oil, EACH
3 eggs
2 teaspoon vanilla extract
2 cups sifted all-purpose flour
2 teaspoon cinnamon
1 teaspoon baking powder, soda and salt, EACH
2 cups shredded carrots
1 cup coarsely chopped apples
1 cup golden raisins
1 cup chopped pecans
Frosting (recipe follows)

Combine sugar, oil, eggs and vanilla in large bowl and beat thoroughly until thick and creamy.
Sift enriched all-purpose flour and measure.
Resift with cinnamon, baking powder, soda and salt.
Add to first mixture and mix well.
Stir in remaining ingredients, except frosting.
Pour into two 9-inch round cake pans that are greased, lined on bottom with waxed paper, greased over liner and floured.
Bake in moderate oven (350 degrees F.) 35-45 minutes or until layers are firm to touch in the center.
Cool layers 10 minutes.
Then turn onto cake racks to cool completely before frosting.

PECAN CREAM CHEESE FROSTING

2 packages (3 ounces) cream cheese
1 Tablespoon milk
2 teaspoon vanilla extract
Dash of salt
1 box (1 pound) confectioners' sugar, sifted
1/2 cup chopped pecans

Allow cream cheese to soften at room temperature.
Beat in milk, vanilla and salt.
Mix well and then add sugar gradually, beating constantly until smooth and of spreading consistency. Fold in pecans.

COLONIAL CARROT PECAN CAKE

1-1/4 cups salad oil
2 cups Colonial Granulated Sugar
2 cups sifted flour
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon salt
4 eggs
3 cups grated raw carrots
1 cup finely chopped pecans

Combine oil and sugar, mix well.
Sift together remaining dry ingredients.
Sift half of dry ingredients into sugar mixture, blend.
Sift in remaining dry ingredients alternately with eggs, one at a time, mixing well after each addition.
Add carrots and mix well, then mix in pecans.
Pour into lightly oiled 10" tube pan.
Bake in slow oven (325 degrees F.) about one hour and 10 minutes.
Cool in pan upright.
Remove from pan, frost with Orange Glaze.

ORANGE GLAZE

Split cake into 3 horizontal layers. Spread Orange Glaze between layers and on top and sides.

1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon fresh lemon juice
2 Tablespoon grated orange peel
1 cup fresh orange juice
1 cup Colonial Granulated Sugar
2 Tablespoon butter

Combine sugar and cornstarch in sauce pan.
Add juices slowly and stir until smooth.
Add remaining ingredients.
Cook over low heat until thick and glossy.
Cool and spread on cake. (If heavier glaze is desired, double recipe.)

COLONIAL CHESS PIE

11/2 cups Colonial Granulated Sugar
1 cup Colonial Light Brown Sugar
1/4 cup sifted flour
1/2 teaspoon salt
4 eggs
1/2 cup butter
1/2 cup milk
2 teaspoon vanilla

Heat 1 cup of granulated sugar, brown sugar, milk, flour and butter to dissolve. Cool.
Beat 3 egg yolks and 1 whole egg well, add 1 teaspoon vanilla, salt, mix well with the cooled mixture.
Pour in unbaked pie shell.
Bake 35 to 40 minutes in 350 degrees F. oven first, then lower temperature to 250 degrees F. to finish baking.
Pie will puff across top when done.
Remove from oven.
Beat the 3 egg whites for topping, add 1/2 cup granulated sugar and 1 teaspoon vanilla to beaten egg whites and cover pie with mixture.
Return to oven until topping is brown.

FROZEN CHERRY SALAD

1 can (21 oz.) cherry pie filling
1 can (15 oz.) crushed pineapple
1 can (14 oz.) Eagle Brand condensed milk
1 carton (12 oz.) Cool Whip
2 Tablespoon lemon juice (optional)

Mix all ingredients and freeze in 9"x 13" pan.
Cut into squares and garnish with pecans if desired.

SWEET POTATO PIE

1 unbaked 9-inch pie shell
Filling:
11/2 cups cooked sweet potatoes, mashed
1/2 cup sugar
1/3 cup light brown sugar
4 Tablespoon butter
1/2 cup evaporated milk
1 large egg, beaten
5 Tablespoon French vanilla instant pudding mix
1 Tablespoon vanilla extract

Preheat oven to 450 degrees F..
Beat cooked potatoes until lump free.
Stir in sugar, brown sugar, butter, evaporated milk, beaten egg, pudding mix and vanilla extract.
Spoon filling into unbaked pie shell.
Bake in 450° oven for 10 minutes.
Lower the temperature to 350 degrees F. and bake an additional 30 minutes.
Cool and serve.

CRANBERRY APPLE PIE

(Makes one 9-inch pie)

Pastry for double crust pie
3 cups tart cooking apples, chopped
2 cups cranberries, chopped
1-3/4 cups sugar
2 Tablespoon all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon butter
3 Tablespoon light cream

Preheat oven to 425 degrees F..
Combine apples and cranberries in mixing bowl.
In separate bowl, combine sugar, flour and cinnamon.
Add to apple mixture and mix well.
Spoon apple mixture into unbaked pie crust.
Dot with butter.
Place second crust over filling.
Trim and flute edges.
Cut slits to allow stem to escape.
Brush with light cream.
Bake at 425° for 15 minutes.
Reduce heat to 375 degrees F. and bake 45 minutes longer.

CORN PUDDING STUFFING

3 medium onions, chopped
1/2 cup chopped fresh parsley
5 medium celery ribs, chopped
1 medium celery ribs, chopped
1 medium green pepper, chopped
1 stick of real butter
4 cups coarse corn bread crumbs
3 cups cream-style corn
4 eggs, beaten
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
Salt and freshly ground pepper

In a heavy skillet, saute the onions, parsley, celery and green pepper in butter until the onions are transparent.
Meanwhile, spread the corn bread crumbs.

BUSY LADY MENU

MENU:
Mixed Greens Salad
Chicken Croquettes With Gravy
Buttered Noodles
Cranberry Sauce
Carrot Sticks
Brownies

Total Work Time: 25 minutes

Step One: prepare brownies according to box directions; cool
Step Two: prepare croquettes; chill
Step Three: clean carrots, if desired
Step Four: prepare salad
Step Five: cook croquettes in 1/2 cup vegetable shortening
Step Six: cook noodles according to package directions; drain
Step Seven: open cranberry sauce
Step Eight: prepare gravy

Recipe for Chicken Croquettes and Gravy

2 cups ground chicken (turkey can be used)
1 cup bread crumbs
1/2 can Cream of Chicken (or Cream of Celery) soup
Salt and pepper to taste

Mix ingredients well.
Roll into a ball or croquette shape.
Roll in extra bread crumbs.
Chill slightly.
heat oil in electric frying pan or frying pan set on medium heat.
Place croquette in pan and brown on all sides.
Cover and heat through 15 minutes.
To prepare gravy, mix remaining soup with about 1/4 cup milk and heat.

PECAN PIE

3 eggs
1/2 teaspoon salt
1/2 cup sugar
1 cup pecans
1 teaspoon vanilla

Beat eggs slightly, add sugar, syrup, nuts, salt and vanilla.
Pour into unbaked pie shell.
Bake at 350 degrees F..

STRAWBERRY CAKE

1 box yellow cake mix
1 small box strawberry Jell-O
4 eggs
3/4 cup oil
1 - 10 oz. package.
frozen strawberries, thawed

Mix all ingredients well with mixer.
Bake in greased tube pan for 1 hour at 350 degrees F.

BANANA PUDDING

1 small package Jell-O vanilla instant pudding
1 small sour cream
1 cup milk
1 small cool whip
Bananas & vanilla wafers

Mix milk, pudding, add sour cream and cool whip.
Layer with vanilla wafers, bananas, and pudding mix.

BUTTERMILK BREAD

(Makes two loaves)

5-3/4 to 6-1/4 cups all-purpose flour
3 Tablespoon sugar
21/2 teaspoon salt
1/4 teaspoon baking soda
1 package active dry yeast
1 cup buttermilk
1 cup water
1/3 cup margarine

In large bowl, thoroughly mix 2 cups flour, sugar, salt, baking soda and undissolved active dry yeast.
In saucepan, over low heat, heat buttermilk, water and margarine until liquids are very warm (120 to 130 degrees F.).
Margarine does not need to melt.
(Mixture will appear curdled).
Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 3/4 cup flour.
Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in enough remaining flour to make a stiff dough.
On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes.
Place in greased bowl, turn to grease top.
Cover, let rise in warm draft-free place until doubled in size, about 1 hours.
Punch dough down, divide in half.
Roll each half into 12-by-8-inch rectangle.
Beginning at short edge, roll up as for jelly roll.
Seal seams and ends.
Place seam-side down, in two greased 81/2 x 41/2 x 21/2-inch loaf pans.
Cover; let rise in warm draft-free place until doubled in size, about 1 hours.
Preheat oven to 375 degrees F.
Bake loaves for 30 to 35 minutes or until done.
Remove from pans, cool on wire racks.

COCONUT PRIZE CAKE

1 package Duncan Hines Coconut Surprise Cake Mix
4 eggs
1 cup water
1/2 cup Crisco Oil
1 package instant lemon pudding mix

Blend all ingredients in a large bowl, then heat at medium speed for 2 minutes.
Bake in a greased and floured tube pan and bake at 350 degrees F. for 45-55 minutes or until cake springs back when touched lightly.
Cool for 15 minutes fright side up.
Remove from pan.

ORANGE GLAZE

Blend 1 cup of confectioners sugar with 2 tablespoons orange concentrate (frozen orange juice) and 1 tablespoon water.
Pour over warm cake.

PINEAPPLE DELIGHT CAKE

1 package Duncan Hines Deluxe Pineapple Supreme Cake mix
4 eggs
1 cup water
1/2 cup Crisco Oil
1 package pineapple instant pudding mix

Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes.
Spread batter in a greased and floured tube pan and bake at 350 degrees F. for 45-50 minutes or until cake springs back when touched lightly.
Cool for 15 minutes right side up.
Remove from pan.

GLAZE

Blend 1 cup confectioners sugar with 1/4 cup undrained crushed pineapple and pour over warm baked cake.

CARROT PECAN BREAD

(81/2 by 41/2 loaf)

1-3/4 cups sifted flour
2-1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup sugar
1/2 cup corn oil
1 cup grated raw carrots
2 eggs, well beaten
1/2 cup chopped pecans

Sift enriched all-purpose flour and measure.
Resift twice with baking powder, salt, and cinnamon.
Beat sugar and oil together.
Add flour mixture and grated carrots.
Mix well and add eggs, beating well.
fold in chopped pecans.
Turn into greased and floured loaf pan.
Level batter with spatula.
Bake in moderate oven (350 degrees F.) about one hour or until done.
Place on wire rack to cool 5 minutes before turning onto rack to cool.
Serve warm with soft butter.
Or for thin slices for sandwiches, wrap loaf in clear plastic and store 1 or 2 days before cutting.

(NO TITLE)

1 package white cake mix (Betty Crocker)
Fresh eggs
Mix as follows:
1 Tablespoon flour
1 package strawberry gelating desert (dry--do not dissolve)
3/4 cup Wesson Oil
1/2 cup water
1/2 cup strawberries (frozen ones made mushy; Fresh ones sliced and sweetened and allowed to set until they are juicy.)

Mix all thoroughly, then add one at a time beating well after each addition:
4 eggs
Divide batter among 3 - 8 inch layer cake pans that have been greased and floured.
Bake in 350 degrees F. oven for 25 to 30 minutes until batter springs when touched lightly in center.
Cool.

ORANGE DATE NUT CAKE

31/2 cups flour (Save 1/2 cup flour to roll dates and nuts in)
1 teaspoon soda
1/4 teaspoon salt
4 eggs
1 cup butter
2 cups sugar (cream together with butter)
2 teaspoon grated orange peel
1/2 cup buttermilk
1 lb dates
1 lb nuts

Mix flour, soda, and salt.
Beat eggs.
Add to butter and sugar.
Add flour mixture and milk to eggs, sugar, and butter.
Fold in dates and nuts.
Bake in tube cake pan for 1 hour and 50 minutes at 300 degrees F.
Have 1 cup powdered sugar and 1 cup fresh orange juice mixed.
When cake is done, turn out upside down.
Pour juice and sugar over cake.
Let set 24 hours.

LEMON CUSTARD ANGEL FOOD

2/3 cups lemon juice
1-1/3 cups sugar
6 eggs, separated
1 package plain gelatin
1/4 cup water
1 - 9 or 10 inch angel food cake
1/2 pint xx cream, whipped

Combine lemon juice, two-thirds cup sugar, and egg yolks and cook in top of double boiler until thick.
Dissolve gelatin in water, and add to this mixture.
Cool. Beat egg whites until stiff and add two-thirds cups of sugar.
Fold into the cooled custard mixture.
Tear angel food cake into bite-sized pieces and alternate layers of cake and above mixture in a large tube pan.
chill for several hours.
Turn out of pan and frost with whipped cream.

MONKEY BREAD

1 package yeast
1/2 cup warm water
1 cup oleo (2 sticks)
1/4 teaspoon salt
1/2 cup evaporated milk
31/2 cup flour
1/4 cup sugar

Dissolve yeast in water.
Melt 1/2 cup butter or oleo in pan.
Stir in sugar, salt and milk, while sugar dissolves.
Stir into yeast mixture after butter mixture is cooled to lukewarm.
Beat in flour all at once.
Knead dough until smooth and elastic.
Cover and let rise 1 hour.
Melt remaining 1/2 cup butter.
Punch down dough and roll out into a rectangle 18" x 12"
Cut into triangles.
Dip each piece in butter and place in tube pan.
Cover and let rise 1 hour.
Bake at 350 degrees F. for 30 minutes.

GRAHAM CRACKER COOKIES

1 stick oleo
11/2 cup sugar
1/2 cup milk

Boil this together for three minutes, remove from heat.
Stir in 20 large marshmallows, mix well.
Add 2 cups crushed Graham crackers, 1/2 cup coconut, 1/2 cup nuts.
Mix well, drop by spoonfuls on wax paper.

SKILLET COOKIES

1 stick oleo melted
1 cup sugar
1 egg well beaten
1 cup dates chopped
2-2/3 cups Rice Crispies
3/4 cup pecans
1 teaspoon vanilla

Melt oleo, add beaten egg, sugar and dates.
Cook for four to five minutes stirring constantly.
Remove from heat, add cereal, nuts, vanilla.
Mix thoroughly, form into balls and roll in coconut.

WHIPPED CREAM POUND CAKE

(10-inch tube pan)

1/2 pound butter
3 cups sugar
6 large eggs
3 cups plain flour, sifted 3 times
1 cup whipping cream
1 Tablespoon vanilla extract

Allow butter to soften at room temperature.
Cream well, adding sugar slowly while beating constantly at moderate speed.
Add eggs, one at a time, beating well after each addition.
Sift enriched all-purpose flour and measure.
Resift three times.
Add flour alternately with cream and vanilla to creamed mixture, beginning and ending with flour.
Turn into greased and floured 10-inch tube pan.
Place in cold oven and turn oven to 300 degrees F. (low temperature) and bake for two hours or until cake tests done when checked with metal skewer.
Place on cake rack to cool 10 minutes.
Turn out of pan onto cake rack to cool.
If paper liners were used on bottom of pan, peel off carefully.

HERB DRESSING CASSEROLE

18 oz. package herb dressing (Pepperidge Farm)
1 stick of Oleo melted
1 cup of water or broth

Mix together and let set while doing other

21/2 cups of diced chicken
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup of mayonnaise
3/4 teaspoon salt

Mix altogether except stuffing mix.
Place half of stuffing mix in buttered casserole.
Add the chicken mix, place remainder of stuffing mix on top.
Beat two eggs and 1-1/2 cups of sweet milk, pour over other and refrigerate over night.
Take out refrigerator one hour before baking.
Add one can of mushroom soup.
Bake for forty minutes, uncovered, at 325 degrees F.
Sprinkle with cheddar cheese and bake ten minutes more.

MRS. STORYE'S ROLLS

1 qt. sweet milk
1 cup sugar
1 cup Crisco

Put in big pan, stir until Crisco melts.
Set aside to cool.
Stir in 2 yeast packages in sifter of flour.
Mix with milk, etc. to make a thin batter.
Sift until it doubles in bulk.
Beat down.
Add another sifter of flour, (plain flour), 2 teaspoon. baking powder, 1 teaspoon. soda and such.
Beat in thin batter, add enough flour. Knead well.
Keep in refrigerator, roll out what you need to cook.
If you are in a hurry to cook, after you roll out, put in top of stove and put a pan of that water on lower shelf at 350 degrees F.

HOMEMADE VANILLA ICE CREAM RECIPE

(about 1 gallon)

6 eggs
1/2 teaspoon salt
2 cups sugar
11/2 quarts milk
1 pint whipping cream
2 to 4 Tablespoon vanilla

Beat eggs lightly with salt and sugar to blend evenly.
Stir in milk.
Cook in top of double boiler stirring constantly until mixture coats spoon.
Remove from heat immediately and cool.
This much of the preparation may be done the day before.
When ready to freeze add whipping cream (not whipped) and pure vanilla extract.
Turn into churn and freeze.
Allow 1 part ice cream salt to 4 to 5 parts of cracked ice.
NOTE: For 1/2 gallon of ice cream make 1/2 of this amount.
For best flavor use pure extract in ice cream.
If your double boiler is small make the custard with 1 quart of milk.
Then add remaining pint of milk in larger container when custard is done.

MAMMA'S BOILED CUSTARD

12 eggs
21/2 to 3 cups sugar
2 quarts whole milk
1 pint of cream
1 can sweetened condensed milk
3/4 teaspoon salt
3 Tablespoon corn starch
3 Tablespoon vanilla (at least)

Separate the eggs.
Beat yolks well, adding sugar, corn starch and salt.
Start heating the milk, then add the beaten yolk mixture to it slowly, stirring constantly.
Cook in top of double boiler, or in sauce pan over direct heat.
Continue stirring. (Nothing is more exasperating than to ruin a batch of boiled custard by letting it stick to the bottom of the pan.)
Mamma always said that constant stirring is what makes the custard so smooth and creamy and free of lumps.
Cook custard until mixture thinly coats spoon.
Never let it boil
Remove pan from heat and stir in egg whites, beaten light and fluffy.
Let custard cool, then stir in vanilla and add cream and condensed milk.

REFRIGERATOR ROLLS

1 cup water
1/2 cup butter or Oleo
1/2 cup shortening
1/2 cup sugar
1 teaspoon salt
1 cup warm water (105-115 degrees)
2 packages dry yeast
2 eggs, slightly beaten
3 cups self-rising flour

Boil 1 cup water, set off stove.
Add butter and shortening and stir until melted.
Add sugar and salt.
Cool to luke warm.
In large bowl, put 1 cup warm water.
Sprinkle yeast over and stir to dissolve.
Add butter, sugar, shortening mixture and eggs to dissolved yeast.
Add 3 cups self-rising flour and heat until smooth.
Then add 3 cups plain flour slowly to make a thick dough.
Cover and refrigerate overnight.
About 2 to 21/2 hours before serving rolls, turn dough out on floured board.
Roll a shape as desire.
Place on greased cookie sheet.
Let rise 11/2-2 hours.
Bake at 400 degrees F. for 12 to 15 minutes.
Yields 4 dozen average size rolls.
Dough will keep in refrigerator for several days.

SOCK IT TO ME CAKE

1 box yellow butter cake mix
1/2 cup sugar
3/4 Wesson oil
1 cup (8 oz.) sour cream
4 eggs

Blend cake mix and sugar well.
Add oil and sour cream.
Then add eggs one at a time, beating well after each addition.
Pour one half of the batter into a greased, floured, paper line tube pan.
Top with mixture of 3 teaspoons brown sugar, one teaspoon cinnamon mixed.
Add remainder of batter.
Bake at 325 degrees F. for 1 hour.

POTATO CASSEROLE

Cook 4 to 6 medium size potatoes with jackets on.
Take out when they are fork tender.
Set aside and put 3/4 stick Oleo in pan and meet.
Stir 2 tablespoons flour plus one teaspoon.
Blend real well, stir into this 1 cup grated cheese.
Stir and mix well.
Peel the potatoes and cube in a casserole dish.
Put 1 layer potatoes and 1 layer of cheese sauce.
then another until all are used.
Then sprinkle grated cheese over top and back until it bubbles.
Salt and pepper to taste.
I also use two boiled eggs and pimento.

APPLE PIE

3/4 stick Oleo melted
1/4 cup brown sugar
3/4 cup white sugar

Meet Oleo stir in brown and white sugar mix well.
Set aside.
Peel enough tart apples to fill a pie pan.
Slice them, put apples into syrup and coat each apple slice.
Pour into crust, put top crust on prick holes.
In top crust sprinkle a little sugar over top crust and dot with Oleo.
Bake at 350 degrees F. for 45 minutes to 1 hours. Test.

CARAMEL CAKE

Put 21/2 cups sugar, salt, and milk in heavy boiler and bring to boil over medium heat.
Brown 1/2 cup sugar and pour into milk mixture after mixture comes to a boil.
Cook this mixture until it forms soft ball in cup of water.
Remove from heat, add Oleo and vanilla.
Beat icing until it cools or thickens and it is ready to ice two cake layers or one loaf cake from Duncan Hines all butter cake mix.

CARAMEL ICING

3 cups white sugar
1/4 teaspoon salt
1 stick Oleo
1 cup milk
1 teaspoon vanilla

BLACKBERRY COBBLER

(FOR BIG RECIPE)

1 cup sugar 1 cup flour 3/4 cup milk 1 stick butter 2 qts. fruit (FOR SMALLER RECIPE)

3/4 cup sugar
3/4 cup flour
1/2 cup milk
3/4 or half of Oleo
1 qt. fruit

Melt butter into deep baking pan
Mix flour and sugar, pour over batter.
Don't stir.
Cook fruit with sugar to taste.
Pour into mixture.
Cook at 350 degrees F.
When brown push top into juice.

FROZEN DESSERT

1/3 cup almonds chopped
3 Tablespoon melted butter or Oleo
1 cup + fine vanilla wafer crumbs packed
1 teaspoon almond extract
2 qts vanilla ice cream softened
1 - 12 oz. jar apricot preserves (large jar - Kraft has it.)
Whipped cream topping (optional)

Combine almonds, butter, crumbs and extract.
Save 1/4 this mixture for top.
Sprinkle 1/2 remaining crumb mixture in 8 or 9 inch square pan.
Pat down.
Spoon 1/2 of ice cream on crumb mixture.
Drizzle with 1/2 preserves.
Sprinkle with crumbs.
Repeat with remaining ice cream, preserves and crumbs.
Store in freezer until ready to serve.
Cut in squares and top with whipped cream.
Makes 9 servings.

1 can red sour pitted pie cherries drained (use juice)
1 lemon grated (use juice and rind)
1 orange grated (use juice and rind)
1 small can crushed pineapple (drain juice and use it)
1 cup sugar
1 package lemon Jell-O
1/2 envelop plain gelatin

Add sugar to above juices and heat.
Add 1 cup hot mixture to lemon Jell-O.
Dissolve plain gelatin in small amount of water (about 2 Tablespoons) and add this to hot mixture.
Add remaining hot juices and combine with gelatin.
Stir in the fruit.
Red cake coloring may be added.
If there is less then 1-1/2 cups of juice, add enough.

COCONUT POUND CAKE

1 cup butter or Oleo
3 cups plain flour
3 cups sugar
6 eggs
1/4 teaspoon soda
dash salt
1/2 pt sour cream
1 teaspoon vanilla
1/2 teaspoon pure lemon juice
1 cup coconut
1 cup chopped nuts

Cream butter and sugar.
Add egg yolks
Add sour cream, alternate with dry coconut.
Whip whites stiff and fold.
Bake at 325 degrees F. for 11/2 hour.
Less for square pan.

(NO TITLE)

1/2 lb Graham crackers
1/2 lb marshmallows (32)
1/2 lb pecans or nuts (2 cups)
1/4 cherries
1/4 raisins or dates
1/2 cup thin cream
1 teaspoon grated orange
1/4 teaspoon salt

Cut up all fine and press in pan.
Let stand a few hours before serving.

FRIED PIES

Filling:

11/2 doz. peeled and sliced apples
1 cup water
2 cups sugar
2 teaspoon cinnamon
3 Tablespoon cornstarch dissolved in 3 Tablespoon water

Crust:

2 eggs
1 teaspoon baking powder
1 Tablespoon sugar
1 teaspoon salt
1 cup oil
1 cup evaporated milk
5 cups all-purpose flour

Place apples in large saucepan with water.
Cook on medium heat until apples are tender.
Stir frequently.
Add sugar and cinnamon and stir well.
Add cornstarch mixture and stir.
Mixture should be thick.
Let cool before making fried pies.

To make crust:

Mix eggs, baking powder, sugar and salt.
Add oil and milk and stir well.
Mix in flour 1 cup at a time.
Knead well until desired consistency.
Pinch off small amount to roll out into a circle.
Place 2 to 3 heaping tablespoons of pie filling in center of crust.
Fold over and crimp edges.
Deep fry until golden brown in oil heated to 350 degrees F.

These are the final recipes I got from my mother (http://www.surg1.com/oparsons.htm) before her death in 1997. They are the most precious of all because they are truly PARSONS' FAMILY RECIPES!

LEMON FLUFF PIE

1 envelop gelatin
4 eggs separated
1 cup of sugar
1/4 teaspoon salt
1/2 cup freshly squeezed lemon juice
2 teaspoons grated lemon rind
1 cup of Heavy cream (whipped)
9 inches of Chocolate crumb crust (1 1/4 chocolate crumb finely crushed, 1 tablespoon sugar, 1/4 cup of oleo, thin crumbs and sugar gradually add oleo, press into a 9 inch plate)
Dissolve gelatin in double boiler
Beat egg yokes well
Gradually beat in sugar and the salt
Stir in gelatin and lemon juice stirring constantly
cook over boiling water until slightly thickened and gelatin dissolves (about 8 minutes).
Add lemon rind
Chill until mixture mounds just slightly when dropped from spoon
Beat egg whites until soft peaks form when beater is withdrawn.
Gradually beat in remaining half cup sugar until whites hold stiff straight peaks when beater is withdrawn
Fold into chilled lemon mixture
Fold in 1/3 of whipped cream --
Put in crust
Top with balance of cream
Chill until firm

COCONUT NUT PIE

4 egg whites beaten stiff Fold in: 1 cup graham cracker crumbs
1/2 cup coconut
1/2 cut nuts
1 teaspoon vanilla
Bake at 350 degrees f. for 30 minutes
Serve with whipped cream and cherry

APPLE CAKE

3 apples (York variety)
1 cup pecans
1 1/2 cup of oil
2 cups of sugar
2 large eggs
Tablespoon salt
Teaspoon soda
2 tablespoons Baking Powder
1 teaspoon vanilla
2 1/2 cups of flour
3 cups chopped raw apples

CARRIE MAY JONES BUTTERMILK PIE

2 Cups sugar
1/2 Cup margarine
3 rounded tablespoons flour
3 beaten eggs
1 teaspoons vanilla
dash nutmeg (can be omitted)
1 cup buttermilk
unbaked 10 inch pie shell
Cream sugar and margarine
Add flour and eggs
Beat well(Some folks use a fork to beat with)
Add vanilla, nutmeg and buttermilk
Mix
Pour into pie shell
Bake at 350 degrees F. for 50 minutes
Cool completely before serving

SPECIAL CHERRY CUSTARD DESSERT

2 cups sweet milk
2 eggs
2 heaping tablespoons flour
1/4 teaspoon salt
1 1/2 cups sugar
1 teaspoon vanilla
1 can cherries, pitted

Mix sugar, flour and salt together and slowly add milk. beat eggs well and add vanilla after custard is done. After custard is thickened, drain juice off of cherries and add the cherries. Let the custard cool.

For the crust take 3/4 of the box of graham crackers, crunch and add melted butter or margarine. put first layer of crust in large square pan, then add filling, then another layer of crust with less butter. Serve with generous topping of real whipped cream. this can easily be made the day before your intend to serve it and keep in the refrigerator. Mrs. W. W. Wilson

WHITE CAKE (GEORGIE MONTGOMERY'S CAKE -- MY GRANDMOTHER)

Whites only of 8 eggs (Beat stiff)
1 1/2 cups sweet milk
1 large cup butter
4 small teaspoons baking powder
4 1/2 cups of Swansdown flour
2 teaspoon vanilla flavoring
3 cups of sugar

Take your crock out in a warm place. Place your butter and sugar in it. Cream until light. Add 1 cup flour, cream some more, then add the other two cups except save out 1/2 cup of flour to soften your baking powder and add it the very last thing. Then to your butter, sugar and flour, add milk. When you have done this, beat a long time, fold in your egg whites lightly -- don't beat hard. Sift flour six times. Sift sugar six times before adding to butter. This makes two layers.

The filling between layers -- Just like divinity candy only add part of your coconut. Save out your other half of coconut to pour over stacked cake. Use ice picks to make holes. After you have stacked cake, pour coconut all over.

AUNT BIRDIE ARMOUR'S CARAMEL FILLING

Part 1
2 cups sugar
1 cup milk

Part 2
1 cup sugar caramelized

Part 3
3 tablespoon butter
1 teaspoon vanilla flavoring

Part one in sauce pan. Set where cook slowly
Cook part 2 in sauce pan big enough to hold all
when part 2 is the color of amber, add part 1 to it very slowly.
Stir all the time.
Cook until soft boil
Remove from fire, add part 3 and let stand 5 minutes without stirring
Beat until thick enough to put on cake.

HAZEL GIVEN'S STRAWBERRY SALAD

1 package strawberry Jell-O 1 package of Knox's Gelatin
1 package frozen strawberries
Small Philadelphia Cream Cheese
Small crushed pineapple
1/2 cup pecans
Mayonnaise or Cool Whip Topping

SOMETHING ELSE'S OF HAZEL GIVENS

Small Cool Whip
8 oz. Philadelphia cream cheese
Large crushed pineapple
1/2 cup package lemon Jell-O
1 cup celery

Bring pineapple to boil
Add Jell-O -- let cool
then add celery, pecans, cream cheese (cut up)
Stir until dissolved
Fold in Cool Whip

GREEN TOMATO PICKLES

Soak for 24 hours -- 7 pounds of green tomatoes (sliced thick) in two gallons of water, to which 3 heaping tablespoons of lime has been added. Wash well and boil in the following syrup until tender:
3 pints vinegar
4 1/2 pounds sugar
2 dozen whole cloves
6 sticks of cinnamon