Chicken Tetrazzini

1 5lb chicken or 3-4 cups breast meat, cubed 

2 T butter

4 T flour

2 t salt

2 cups milk

1 green onion, chopped 

1 small can(jar) pimento

One cup sliced mushrooms (1 small can)

4 oz Cheddar cheese, graded

4 oz (Approximately) Spaghetti, cooked

    Boil chicken, cube.  Make a white sauce from butter, flour, salt and milk. Add to the sauce green pepper, pimento, chicken, mushrooms and cheese. In the meantime cook the spaghetti in chicken stock. When tender, add to sauce mixture and place in a casserole dish. Top with more cheese. Bake at 375°F until brown (about 25 to 30 minutes).

Creamed Spinach

1 pkg frozen chopped or 2 bags fresh spinach 

1/4 cup chopped onion 

1-2 garlic cloves, chopped       

3/4 cup heavy cream

2 T butter

Salt & pepper

    If you use the frozen spinach, thaw it and squeeze it dry. If you use fresh spinach, cook it and squeeze out of the water. In a sauce pan melt butter and sauté the onion and garlic. Add the cream and cook it until it thickens a bit. Add the spinach, salt and pepper. Cook for a few minutes. Enjoy! 

    Every moving thing that lives shall be food for you. And as I gave you the green plants, I give you everything. Genesis 9:3🌱

    

Mama’s Summer Squash Casserole

 

6 or 7 young & tender squash, sliced

1 small onion, thinly sliced

2 eggs

3/4 cup milk

4 oz grated sharp cheddar cheese, divided

Salt & pepper

Ritz crackers, crumbed

    Boil the squash and onion at medium low heat in a very small amount of water until tender(ideally there will be no water left in the pot but the squash will not have stuck to the pot).

Beat eggs slightly with a fork and then with the milk, salt & pepper. Mix in 3/4 of the cheese and then fold in squash. Pour into a baking dish and bake at 325°F for 20 minutes. Remove it from the oven and top with Ritz cracker crumbs and then the remaining cheese. Return to the oven and bake another 15 to 20 minutes or until the center is set. Allow the casserole to rest 10 to 15 minutes before serving.

Cheese Grits

1 cup grits

4 cups water

1/2 cup salt

4 oz. sharp cheddar cheese 

1 t (give or take) garlic

    Cook the grits and garlic according to the package. When almost complete add cheese. 

Cooked Apples

6 large apples, peeled and sliced

2/3 cup sugar 

Couple pinches of salt

Dash of cinnamon 

    Put everything in a saucepan and cook until the apples are soft. The second option is to cook until it becomes applesauce.

Tomato-Cucumber Salad

Another recipe that I don’t really have measurements for. So here I go.

3 medium homegrown tomatoes, cubed

3 pickling cucumbers or 1 regular size cucumber, sliced

1 medium to large onion(sweet is good)thinly sliced 

1/3 cup mayonnaise 

2 T apple cider vinegar 

2 T sugar

Salt and Pepper

    Mix mayonnaise, vinegar, sugar, salt and pepper. Pour over vegetables and toss.

My Way

                                           

  There are not many brands that I use that I think are essential but here are a few:

    Dukes Mayonnaise 

    Mount Olive Sweet Pickle Relish

    Van Camp Pork n’ Beans

    Crisco Shortening 

    White Lily Flour

    Del Monte Green Beans(or any Blue Lake green bean)

    You will notice that for the most part I print recipes the way I find them. Then I say how I may have changed it. That way you can choose.

    

Potato Salad

 This is another recipe that I don’t measure the ingredients. So I’ll do my best and you as always can make it your own.

2 large potatoes(baked or boiled)-cubed 

1 boiled egg-diced

1/3 cup mayonnaise 

3 T milk

2 t apple cider vinegar 

1 t sugar

1 T sweet pickle relish

1/3 cup chopped onion 

1/3 cup chopped bell pepper

1/3 cup chopped celery 

Salt & pepper 

    Mix all of the ingredients, except the potatoes and pour it over the potatoes-stir gently.

Chocolate Oat Chip Cookies

 1 cup butter

1 1/4 cups firmly packed brown sugar

1/2 cup sugar             

2 eggs                       

2 tablespoons milk

2 teaspoons vanilla

1 3/4 cups plain flour

1 teaspoon baking soda

1/2 teaspoon salt

2 1/2 cups quick oats amor old fashion uncooked     oats

12 ounces semi sweet chocolate morsels

One cup chopped nuts, optional

    Preheat oven to 375°F. Beat butter and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda, and salt mix well. Stir in oats, chocolate chips and nuts, mix well. Place rounded tablespoons of dough onto ungreased cookie sheet. Bake 9 to 10 minutes for chewy cookies 12 to 13 minutes for a crisp cookie. Cool for a minute on the cookie sheet then remove two wire rack and cool completely.

Queen of Hearts

1 cup butter, soft                           

1 cup powdered sugar (divided)

2 teaspoons almond extract

2 1/4 cups plain flour

3/4 cup ground almonds

1/4 teaspoon salt

1/2 cup milk

1/2 cup seedless raspberry jam

    Cream butter and 3/4 cup sugar. Add vanilla. Separately mix flour, ground almond and salt. Add milk and then the flour mixture to creamed butter in three batches. Mix well after each batch-kneed. Cover with plastic and chill for three hours.

    Put half of the dough in the refrigerator.  Roll out to 1/8 inch. Dust with powdered sugar and cut in to smallish heart shapes. Place on and ungreased cookie sheet and bake at 350°F until lightly golden brown(The recipe says 18 to 20 minutes but I think that’s too much). Spread jam on one half of the cookies while still hot and let cool. Put the tops on the cookies and dust with powdered sugar.

Summer Pasta Salad

This is another recipe that I have not use measurements. So the following is very flexible. I always use homegrown tomatoes they make all the difference in the dressing.

1/2 pound pasta (I use macaroni)

3/4 cup mayonnaise

1 tablespoon apple cider vinegar

1/3 cup onions, chopped

1/3 cup bell pepper, finely chopped

1/3 cup celery, chopped

1 cup diced peeled tomatoes

2 tablespoons sweet pickle relish

1 boiled egg, chopped

Salt & Pepper

    Cook the pasta and mix all the ingredients. Let it sit at least 1/2 hour before serving. May be longer. Radio

Pecan Tassies /Basic Tart Dough

 2 T butter

3/4 cup brown sugar

1 egg

1 t vanilla 

1 1/2 cups pecans

    Preheat the oven to 350°F. Combine all the ingredients and fill the tart shells(uncooked).Bake for 20 to 25 minutes.

Basic Tart Dough:

1/2 cup butter

3 ounces cream cheese

1 cup plain flour

    Eat the butter and cheese until smooth. Mix in flour. Chill one hour or overnight.

    Form into 1 inch balls and line tart pan.

For precooked shells:

    Prick shells with a fork and bake at 450°F. for 12 to 14 minutes. Remove, cool and fill.

Bisquick Rolls

 One cup sour cream 

2 cups Bisquick

1 stick butter (or margarine), melted

     Mix and bake at 350°F is it safe until lightly golden brown.

    Please can be easily changed simply add some  cheddar cheese or garlic and chives in. I’m sure you could think of other alterations.

Baking mix

8 cups self rising flour

 1 1/2 cups shortening 

Cabbage Salad

     

1 stick butter(margarine) browned and cooled

2 packages Ramen noodles, toast noodles

8 ounces slivered almonds, toasted

1/4 cup sesame seeds

Wash and slice:

One head cabbage: Bok choy, Chinese cabbage,  head cabbage or any combination.

One bunch green onions 

Mix all the ingredients.

Dressing:

2 tablespoons soy

1 cup sugar

1/2 cup rice vinegar

1/2 cup vegetable oil 

Boil these ingredients until the sugar dissolves. Add to the salad 15 minutes before serving.

Easy King Ranch Casserole

1 chicken (3-4 cups), cooked & cubed

1 medium

   bag Regular Doritos

1 can cream of mushroom soup

1 can cream of chicken soup

1 can ro-tel

1 pound cheddar cheese grated

1 t Chili powder

1 Cup sour cream

    Mix together all of the ingredients except 1/2 of the cheese. Pour into baking dish. Put the remaining cheese on the top and bake at 350°F for about 30 minutes.

Mushroom Rice

1cup rice

3 green onions, sliced

1/2 stick butter

1 can beef Consommé

1/2 can water

1 jar(can) mushrooms 

    Mix everything, Cook in a sauce pan about 20 minutes, covered. Or add 3/4 can of water instead of 1/2 can and microwave on high for 13 minutes, covered, give or take a minute. For both of these methods the water should have been absorbed.

Katie’s Peanut Butter Cookies

 3/4 cup peanut butter

1/2 cup shortening 

1 1/2 cups firmly packed brown sugar

1 T vanilla

1 egg

1 3/4 cups plain flour

3/4 t salt  

3/4 t baking soda

3 T milk

    Preheat oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium speed of mixer until well blended. Add egg. Beat until just blended.  Combine flour baking soda and salt and mix on low speed until just blended. I drop by heaping teaspoons to inches apart. Press fork in a crisscross pattern with the tines of the fork. Bake 7 to 8 minutes or until set and just turning brown. Cool two minutes on baking sheet before removing to cooling rack. Makes 3 dozen.

Fudge Brownies

 1/2 cup butter

2 ounces unsweetened chocolate

1 cup sugar

2 eggs

1/2 cup all purpose flour  

1/2 t vanilla  

    Melt the chocolate and butter, stir in the sugar. Add the eggs, flour and vanilla. Pour into an 8 in.² baking pan. Bake for 20 minutes at 350°F. 

Brownie icing:

2 ounces unsweetened chocolate

1/2 cup butter

1 1/2 cups Powdered sugar

1 egg

1 teaspoon vanilla

2 cups miniature marshmallows 

    Melt the chocolate and butter, beat in the powdered sugar and then the egg. Add the vanilla. Fold in the marshmallows and pour over partially cooled brownies. Cool completely before cutting.

    

 

Amaretto Crème

12 almond macaroons(lightly toasted and       crumbled)

5 tablespoons amaretto liquor

1/2 gallon good quality vanilla ice cream, softened

1 pint whipping cream, whipped

1/2 cup slivered almonds, toasted

    Stir macaroon crumbs and liqueur into softened ice cream. Fold whipped cream into ice cream. Poor into a tube or Bundt cake pan; cover and freeze. 

    Before serving, dip pan in warm water and unmold on cold platter. Top with almonds. To serve pour hot Barry sauce over each slice. Yield: 12 servings.

Berry Sauce:

1 quart fresh strawberries or raspberries for 30 ounces of frozen berries

1/2 cup sugar

5 tablespoons amaretto liqueur

    Prepare sauce just before serving by simmering berries with sugar until soft. Remove from heat and stir in liqueur

Pasta Salad

1/2 pound corkscrew pasta

1/2 cup zesty 

Italian dressing *

1/2 cup mayonnaise

1 tablespoon sugar

Salt and pepper

Cucumber, celery, sliced black olives and carrots

Additional vegetables of your choice: Tomatoes, bell pepper, squash, broccoli, artichokes, asparagus, heart of palm, red onion, green onion, radish and any other vegetable you choose

Add chicken to make an entrée.

*I use no fat or light dressing because it does not separate.

Taco Chicken

 Smallish boneless skinless chicken breast 

Taco spice packet

Salsa

Sour cream

    Pat dry the chicken breast. Dredge them in the taco spices. Place in baking dish and bake at 350°F for 20 minutes. Remove from the oven and put about 2 tablespoons of salsa on each chicken breast. Bake for 20 more minutes. Add a large dollop of sour cream on top.

Ginger Chicken

 3T Dry Sherry

2 T Soy Sauce

2T Hot Bean Sauce or Bean Paste (Optional)

1T Water

1t cornstarch 

2 Whole chicken breast (1 1/2 pounds total), skinned and boned

2 T oil

1T grated ginger root

1 cup sliced carrots

3 1/2 cups boo Chou or chopped Chinese cabbage

2 cups fresh pea pods, tips and strings removed

3 green onions, 1” bias-sliced

    If you prefer a milder dish, omit the bean sauce or bean paste.

    Stir together Sherry; soy sauce; bean sauce, if desired; water, and cornstarch. Set aside. Rinse chicken and pat dry. Cut into thin bite-size strips. Preheat walk or large skillet over half heat; add 1 tablespoon of oil (add remaining oil as necessary during cooking.) Stir-fry ginger root in hot oil for 15 seconds. Add carrots; stir-fry for two minutes. Add bok choy for cabbage, Pea pods, and onions; stir-fry for 2 to 3 minutes or until crisp-tender. Remove vegetables from wok.

    Add chicken to wok; stir-fry for 2 to 3 minutes till no longer pink. Push chicken from the center of the wok. Stir soy sauce mixture; add to center of work. Cook and stir till thickened and bubbly. Return vegetables to wok; stir to coat with sauce. Cook and stir about one minute or till heated through. Serve on rice.

Keep yourselves in Gods love as you wait for the mercy of our Lord Jesus Christ to bring you to eternal life. Jude 1:21 

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Lemon Meringue Pie

 4 eggs

1 cup sugar

Three lemons juice and zested

1 large tablespoon butter

2 Tablespoons flour 

Mix flour and sugar, add boiling water and cook until it is as thick as thick cream. Beat the egg yolks well and add. Then add juice, lemon zest and butter. Pour into baked pie crust. When cool cover with meringue to the edges. Used 1 tablespoon sugar per egg white used in meringue.   

Chocolate Pie

 3 1/2 T Cocoa

4 T flour

1/4 t salt

1 cup sugar

1 pint milk

3 egg yolks

1 t vanilla 

    Mix flour, chocolate, sugar and salt well. Add milk and stir constantly over medium heat until thickened. Whisk in egg yolks and add to chocolate mixture off of the heat. Add vanilla mix and pour into baked pie shell. Beat egg whites stiff and spread them over the chocolate mixture. Bake until meringue is light golden brown.

Deviled Eggs

 6 hard boiled eggs

1/4 cup mayonnaise 

1 t vinegar

1 t prepared mustard

1/2 t salt

Dash of pepper

    Cut the eggs lengthwise; remove yolks, mash; mix with other ingredients. Fill the egg whites with the mixture. Chill. These can be trimmed with pimento strips, sliced olives or sprinkled paprika.

Penuche Frosting

 1/2 cup butter

1 cup brown sugar

1/4 cup milk

31/2 cups powdered sugar 

In a sauce pan melt butter then stir in the brown sugar. Cook and stir until bubbly. Removed from the heat. Add the milk; beat vigorously until smooth. Add powdered sugar; bake by hand until spreading consistency. Immediately frost the tops of two 8 or 9 inch cakes or one 9 x 13” pan.

How priceless is your unfailing love, O God! People take refuge in the shadow of your wings. Psalm 36:7            

Yellow Cake

 3 cups plain flour 

2 cups sugar

1T baking powder 

1 1/2 cups milk

1/2 cup butter, softened 

1 1/2 t vanilla

2 eggs

    In a mixing bowl combine flour, sugar, and baking powder. Add milk, butter, and vanilla. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat two minutes more. Pour into two greased and floured 9 inch round baking pans or 9 x 13 sheet pan. Bake at 375 for 25 to 30 minutes. Sheet pan should bake 35 to 40 minutes or until tooth pick comes out clean. Cool on a wire rack 10 minutes then remove from pans. Cool thoroughly on racks.

Help me, Lord my God; save me according to your unfailing love. Psalm 109:26

Honey Wheat Muffins

1 cup plain flour                       

1/2 cup whole wheat

    flour 

2 t baking powder 

1/4 t salt 

1 beaten egg

1 cup milk

1/2 cup honey

1/4 cup oil

1/2 t finely shredded lemon peel

    In a mixing bowl stir together flour, whole wheat flour, baking powder and salt. Make a well in the center.

    In another bowl combine beaten egg, milk, honey, oil, and lemon peel. Add the egg mixture all at once to the dry mixture. Stir until just moistened (the batter will be lumpy). Grease muffin tins for line with paper cups, feel 2/3 full.

    Bake at 400°F for 18 to 20 minutes or until golden brown. 

    I sometimes add 3/4 cup blueberries. These would also be good with nuts or seeds.

    *I don’t use the lemon peel.

But God demonstrates his own love for us in this: While we were still sinners, Christ died for us. Romans 5:8

    

    

Pumpkin Bread

                                         
2 cups plain flour 

1 cup brown sugar

1 T baking powder 

1 t cinnamon

1/4 t salt

1/4 t baking soda

1/4* t nutmeg

1/8** t ginger or ground cloves

1 cup pumpkin

1/2 cup milk

2 eggs

1/3 cup shortening

1/2*** cup chopped walnuts

1/2****cup raisins

   In a large mixing bowl combine one cup of flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg and ginger or cloves. Add pumpkin, milk, eggs and shortening.

    Beat with an electric mixer on low speed until blended, then on high speed for two minutes. Add remaining flour, beat well. Stir in nuts and raisins.

    Pour batter into a greased 9 x 5 x 3“ loaf pan. Bake at 350°F for 60 to 65 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes on wire rack. Remove from pan; Cool thoroughly on a wire rack wrap and store overnight before slicing.

I made a few alterations;

*1/8 t nutmeg 

**1/16 ginger or ground cloves

***3/4 cup walnuts

****I leave out the raisins.

Gravies

 Giblet Gravy:

Drippings 

Flour

Small pieces of meat-from Gizzard, liver, neck or any chop pieces

Boiled egg-chopped 

Water

Salt and pepper

Giblet gravy is made from the drippings of a roasted chicken or turkey. While the drippings cool, brown flour (for a chicken maybe 2 tablespoons, for a large turkey as much as half a cup-this of course depends on the volume of liquid) in a frying pan preferably cast iron. Stir constantly and remove all small flour bubbles. Brown until the flour is  golden brown but be careful the flour burns easily. Allow the flour to cool (this will take some time). Whisk the flour into the drippings. Add the rest of the ingredients. The amount of each of these ingredients is of course dependent on the volume of drippings. It is determined by the strength of the drippings flavor. Always remember you can add more but you can’t take away. So taste it and add more if you need it. If  the gravy is not thick enough, you can add more flour but you must take some of the liquid and let it cool. Then whisk the flour in. Now add it back to the rest of the gravy. Simmer the gravy for 15 or 20 minutes covered. [Note: drippings are key😋]

Beef, Pork, and Fried Chicken Gravy:

Drippings

Flour

Water

Salt and pepper

Whisk water and flour (determined by volume and strength of drippings) and pour into a drippings that are in an appropriate size frying pan. Add the salt and pepper. Simmer on low for 15 to 20 minutes covered. You can add more water if it is too thick or more flour if it is too thin. To add flour you must remove some of the liquid-allow it to cool. Whisk in the flour and then stir it back into the gravy.

And now these three remain: Faith, hope and love. But the greatest of these is love. 1 Corinthians 13:13

Easy Paella

5-6 cloves of garlic                        1 bell pepper   

                                                         (Red or green) 

2-3 fresh tomatoes                         1 lb. Boneless 1lb pork, cubed.                                   Chicken 

1 c. white wine                               ½ lb. Large raw                       

1-8 oz. Pkg. Rice with saffron              Shrimp 

1-14 oz. can chicken broth

1. Mince garlic and chopped bell pepper, saute over medium heat in a large skillet with a little bit of olive oil.
2. Add pork and minced tomatoes to garlic mixture. Stir, browning pork on all sides. 
3. Add cooking wine and shrimp, letting simmer until liquid is mostly gone.
4. Add rice, chicken broth, and water to equal the cooking directions on pkg. of rice.
5. Bring to a boil and lower heat, cooking uncovered until rice is tender, stirring occasionally and adding water a little at a time if necessary. As rice nears completion, DO NOT STIR ANYMORE. When Water is all absorbed the rice is ready. Decorate with cooked shrimp and bell Peppers. Serve immediately from the pan.

This may be made with boneless chicken, if you like, and you can also add frozen garden peas as the rice cooks.

Open Sesame Noodles

• 2 ounces whole-wheat thin spaghetti 
• 1 teaspoon sesame oil
• 1 teaspoon canola oil
• 1 Tablespoon reduced-sodium soy sauce
• 1 teaspoon rice wine vinegar 
• 1 Tablespoon toasted sesame seeds
• 2 Tablespoons scallions, rinsed, roots trimmed, 

peeled and thinly sliced

Optional

• 3 ounces cooked, diced chicken breast
• 1/4 teaspoon red pepper flakes 

Directions

step 1Bring 4 cups of water to a boil in a 1 1/2-quart pot and cook spaghetti according to package directions. When the spaghetti is done, pour it into a colander, rinse, strain well and then place it in a medium-size bowl.

step 2Add the remaining ingredients to the bowl (including the chicken breast and red pepper flakes if using) and mix well.

step 3Transfer to a medium-size Ziploc® Brand Snap 'n Seal Container and refrigerate for up to three days until ready to eat. Or serve immediately on a platter with chopsticks or forks.

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This sauce (all ingredients except pasta and optional chicken and red pepper flakes) also makes a very nice dip for chopped veggies.

Bar -B-Q Pork

4-5 lbs. pork                                                    1c. vinegar

1 med. onion chopped                                   11/2 c.water

3 T. dry mustard                                              1/2 c ketchup

3 T. brown sugar                                             1/2 c Worcestershire sauce

1/4 t. black pepper

Cover and cook at 350F for 4-5 hours. Dip off  grease about 1 hour before B-B-Q is done.

Orange Muffins

2 c flour

2 t baking powder

¼ t baking soda

1 t salt

½ c sugar

1T grated orange zest 

2/3 c orange juice

½ c melted butter

¼ c brown sugar 

½ t ground cinnamon

      Combine flour, baking powder, baking soda, salt, white sugar and grated orange peel. Stir in orange juice, ½ c melted butter, eggs and chopped nuts.

      Pour into 12 muffin cups.

      Blend 1 T melted margarine,1/4 c brown sugar, ½ t cinnamon and sprinkle on top of each muffin. Bake in a preheated 3500 (175o) oven for 20-25 min. Serve hot.

Peanut Brittle

              

1/2 cup corn syrup 

½ c peanuts 

½ c sugar

½ t. salt

½ t soda

     Cook all ingredients except soda in a thick sauce pan until it is tan. Then put in soda and pour onto a greased surface. Cool and break into pieces.

Chocolate-Cherry Chutney

2 jars (16 ounces each) maraschino cherries

8 ounces semisweet chocolate, coarsely chopped

I can (5 ounces) evaporated milk

I cup powdered sugar

1½ cups slivered or chopped toasted almonds

I cup white chocolate chips

    I. Drain cherries, reserving ¼ cup juice. Coarsely cherries; set aside.

    2. Melt chocolate and evaporated milk in microwave on HIGH 3 to 4 minutes or until melted, stirring after 2 minutes. Add powdered sugar and reserved juice. Microwave I minute; stir until smooth. Stir in chopped cherries, toasted almonds and white chocolate chips.

    3. Spoon into 4 labeled 1¼-cup containers. Store refrigerated up to 4 weeks. Makes 4 (1¼-cup) containers

    TIP: This chunky chocolatey treat is

fabulous served with ice cream,

cake, cookies or other desserts.

Chocolate Bar Cake

Ingredients

  2 c. flour

  2 c. sugar

  2 sticks margarine

  1 c. water

  6 T cocoa

  ½ c. sour milk

  1t baking soda

  2 eggs

  1 t. vanilla

Icing

  1 stick margarine

  4 T cocoa

  5 to 6 T milk

  1 lb 10x sugar

Combine flour and sugar. Combine margarine, water and cocoa in saucepan; bring to a boil. Pour over dry ingredients while beating to prevent lumps. Add sour milk, soda, eggs and vanilla; mix until well blended. Pour into 17x11-inch baking pan. (I use smaller to make the cake thicker) Bake at 350 degrees for 20 minutes. 

Icing 

Melt in saucepan the margarine; add cocoa and milk. Remove from heat; add 10x sugar. Mix well. Pour over warm cake.

This is great served with ice cream or ice cream and hot fudge!😋

Apple Cake!

1 cup oil
1 cinnamon
2 cups sugar
1 t. vanilla
3 eggs
3 cups apples, chopped
2 cups plain flour
1 cup nuts
1 t. salt
1 t. soda

Mix oil and sugar. Add eggs one at a time. Mix in dry ingredients. Add the vanilla. Fold in apples and nuts. pour into well greased tube or bundt pan. Bake at 350 for 1 hour.

Thousand Island Dressing

 My Mom’s Recipe:

1 cup mayonnaise (Dukes my 1st choice, Hellmanns 2nd)

1/3 cup sweet pickle relish 

1/3 cup ketchup 

1 boiled egg, mashed

Mix all the ingredients. I have never measured so I’m not sure of the above amounts but they are close. The mixture should be light pink and a little sweet.

We love because he first loved us. 1 John 4:19

Seven Minute Icing

                                                                                                         

2 egg whites, room temperature  

1/2 cups sugar  

5 T cold water 

1/4 t cream of tarter

1 to 2 t vanilla 

Place all ingredients except vanilla in top of double boiler, which is over boiling water. Beat constantly for  7 minutes. Occasionally scrape sides with rubber spatula. Remove from heat and add vanilla. Continue beating until icing is right consistency to spread-about 1 minute. Spread immediately on two 9-inch cake layers.

1-2-3-4 Cake

1 cup butter

2 cups sugar

4 eggs, separated

3 cups flour

2 t baking powder

1 cup milk

1 t vanilla

Cream butter and sugar. Add egg yolks, then dry ingredients which have been sifted together and milk alternately - then vanilla. Fold in stiffly beaten egg whites. Bake at 375°F for 20 minutes for cupcakes. This can be used for layer cake as well. It makes a great coconut cake along with Seven Minute Frosting.