Carol’s Chili Sausage Quiche

Delicious sausage and cheese quiche with a spicy southwestern flair.

Contributed by: Carol Haworth

  • 1 10 inch uncooked pie shell
  • 1 can 4 oz. Diced green Chills
  • 1 lb. Sausage cooked and crumbled
  • 4 eggs lightly beaten
  • 2 c. light cream
  • 1/2 c. grated Parmesan cheese
  • 1/2 c. grated Swiss cheese
  • Salt and pepper to taste Line bottom of pie shell with Chilies. Sprinkle sausage over Chilies. Combine eggs, cream, cheeses and seasonings; pour over sausage. Bake in preheated oven 350 for 30-40 min. or until top is golden brown and quiche is set. Remove from oven and allow to set 5 minutes before serving. Serves 6.
  • Sumi Salad

    Sumi Salad - a refreshing oriental cabbage and noodle salad

    A light Oriental cabbage salad made with turkey, ramen noodles, almonds, sesame seeds and a rice vinegar vinaigrette.

    Contributed by: Donna Wheatley

    This recipe came to me from a basket party hostess years ago. It is Earl’s favorite summer supper after he has been mowing grass. It makes a lot, so is great for a party, or it can be halved easily. Either way, it gets better with the keeping. To make it a diet dish, toast the seeds in the oven without fat and substitute a bottle of Old Dutch Sweet and Sour dressing and it tastes just as good, but it doesn’t leave over well, as the noodles will get soggy.

    Put the following into a fry pan and saute until the seeds turn golden brown:

  • 1-Tablespoon oil
  • 1/4 cup slivered almonds
  • 1/4-cup sesame seeds Cool and then add to a large bowl with the following:
  • 8 green onions, chopped
  • 1 head cabbage chopped, as for coleslaw
  • 2 three-ounce packages Ramen Noodles, broken up. (Discard or use some other way the seasoning packets)
  • 1 to 1 1/2 pounds chopped smoked turkey breast Dressing: Combine and mix well:
  • 1/4-cup sugar
  • 1-teaspoon salt
  • 1-teaspoon black pepper
  • 1-cup oil
  • 6 Tablespoons Rice Vinegar
  • California Roast Chicken

    Contributed by: Donna Wheatley

    Oven roasted chicken marinated in zesty Italian salad dressing mix.

    When Earl and I married, his mother, Jean, presented me with a recipe box full of their family’s favorite recipes: each one typed. (She was a legal secretary) This is one of those recipes and it has been one of our family favorites since 1975. It’s an easy one to make ahead. You can take chicken out of the freezer in the morning. Pour the marinade into the Ziploc bag with it, and leave it out to thaw all day. Then when you get home, put it in the oven and you have supper in an hour. (If you have an oven with a timer, of course, this is a great meal to do for Sunday lunch, or to have ready to put on the table when you get home from work in the evening.)

    Marinade:

  • 1/3 cup red wine vinegar
  • 1/3 cup salad oil
  • 2 teaspoons water
  • 1 package Good Seasons Italian Salad Dressing Mix (dry)
  • Marinate serving size pieces of chicken in the above mixture for at least 2 hours in the refrigerator). Arrange chicken in a shallow baking dish and bake for 1 hour at 375 degrees (no cover). It’s a good idea to baste the chicken and turn it over at the halfway mark, but it is not necessary. Serve with rice pilaf. (Rice a Roni makes a good one!)

    David’s Guaranteed to Impress Pork Spare Ribs

    Pork Spare ribs ready to come off the grill

    Pork Spare ribs ready to come off the grill

    Contributed by: David LaFerney

  • 1 rack of pork spare ribs washed and patted dry
  • Dave’s Secret seasoning (or salt pepper and garlic if it’s what you have)
  • 1 cup of your favorite bottled BBQ sauce (KC Masterpiece is my favorite)
  • 1 Turkey sized oven bag
  • This is a really good-looking main dish recipe, especially if you bring it to the table in one big slab of ribs. Season the ribs with the dry seasoning, place in the oven bag, tie shut and poke a hole or two in the bag to keep it from popping in the oven. If you don’t have an oven bag, just wrap the whole rack of ribs in a couple of layers of saran wrap and then wrap that in aluminum foil. It sounds wacky, but it works just fine at this temperature. Bake on top of a sheet in a 250-degree oven for 2 hours and 15 minutes. The time and temperature are both pretty critical, any less and the ribs won’t be quite tender, any more and they will tend to fall apart before you can finish them on the grill. While the ribs braise get your grill hot. Don’t apply the sauce yet. Place the ribs on the grill over direct heat and grill both sides until they start to brown, then start brushing on the sauce thusly:

    Brush the top of the ribs then turn immediately, then repeat brushing the top and immediately turning until you have 3-4 layers of sauce on each side or you run out of sauce. Rest the meat away from the heat for 10-15 minutes if you can stand it, then cut between the bones and enjoy. 6-8 servings.

    Teri’s Pumpkin Crunch


    Contributed by: Teri LaFerney

    Teri is a great cook and even though her recipes never have eggs in them (because of her son’s egg alergy) her dishes are always big hits at family get togethers.

  • 1 16 oz. Can Pumpkin
  • 3 Eggs
  • 1 large can of Evaporated Milk
  • 1 cup White Sugar
  • 1 tsp. Cinnamon
  • Mix all together and pour into a 9 x 13-inch cake pan lined with waxed paper

    Then blend together:

  • 1 box of Yellow Cake Mix
  • 1 cup Pecan Pieces
  • 2 Sticks of melted Margarine
  • Sprinkle mixture on top of Pumpkin mixture and Bake at 350 degrees for 50 minutes. Cool slightly and flip onto a serving platter or another pan.

    Stir together 1 8 oz Cream Cheese, softened, 1 small carton Cool Whip, and 1 one-half cups Powdered Sugar. When above is cooled, peel off waxed paper, and frost with cream cheese mixture.

    Frosting for Ardith Lide’s Jam Cake

    In 2-quart saucepan, combine:

  • 2 cups sugar
  • 6 Tablespoons flour
  • one-half-teaspoon salt

    Add:

  • 2 cups milk
  • 1-teaspoon vanilla
  • 2 eggs
  • Whisk constantly and cook on medium heat until thick. After it boils, continue to cook for 1 to 2 minutes. You want this frosting REALLY thick.

    Stir in 2 Teaspoons margarine until melted

    Then: 1-cup raisins, 1-cup pecans, and 1-cup coconut

    Ardith Lide’s Jam Cake

    Contributed by: Donna Wheatley

    Source: Ardith Lide

    The year we moved to Meridian, MS, our church ladies began having a Pie and Cake auction every year at Thanksgiving time. It has, over the years, become one of their most popular and successful fundraisers. That first year, a sweet elderly lady named Ardith Lide brought a Jam Cake. It was heavenly and I told her how much it reminded me of my Grandma. She baked our family one every year for Christmas until she died. The Christmas after she passed, her granddaughter, Terri, gave me her recipe. Mrs. Lide had told her to be sure I got it. It never fails to remind me of two incredibly dear ladies in my life.

    Cream together:

  • one-half-cup butter
  • 2 cups sugar
  • Add:

  • 1 1/4 cup seedless Blackberry Jam
  • 5 eggs, beating well after each one
  • Combine and set aside:

  • 2 one-half cups flour
  • 2 teaspoons baking powder
  • one-half-teaspoon salt
  • one-half teaspoon each: cinnamon, cloves, nutmeg and allspice
  • Add to butter and sugar mixture, alternating with a combination of 2 Tablespoons coffee and 1 cup milk.

    Stir in:

  • 1-cup coconut
  • 1-cup raisins
  • 1 cup chopped pecans
  • Pour into greased and floured round cake pans. I use 3 8-inch round cake pans, ladling the batter out in equal portions to each pan. Before you put them into the oven, shake each pan to level off the batter. Bake at 350 degrees, until done.

    Frosting for Ardith Lide’s Jam Cake

    In 2-quart saucepan, combine:

  • 2 cups sugar
  • 6 Tablespoons flour
  • one-half-teaspoon salt
  • Add:

  • 2 cups milk
  • 1-teaspoon vanilla
  • 2 eggs
  • Whisk constantly and cook on medium heat until thick. After it boils, continue to cook for 1 to 2 minutes. You want this frosting REALLY thick.

    Stir in 2 Teaspoons margarine until melted

    Then: 1-cup raisins, 1-cup pecans, and 1-cup coconut

    Before you put the cake together, check the tops of each cake layer and make sure they are flat. If not, use a bread knife and trim the tops so they fit flat together. The first layer should go on the plate with the pan side down. Second layer goes on with the top side down, and the third layer goes on with the pan side down. Spread the frosting generously, between layers and on top and sides of cake. This is a cake worthy of a pretty cake stand. It keeps well as long as you put it into an airtight container.

    Aunt Donna’s Thanksgiving Caramel Apple Cake

    Aunt Donna’s Thanksgiving Caramel Apple Cake

    Contributed by: Donna Jean Wheatley (LaFerney)

    Source: Southern Living Cake Cookbook

    I got this recipe from a very old Southern Living Cake Cookbook that was supposed to be traditional southern cakes. It was called Auntie Ann’s Apple Cake. I made it the first time for Thanksgiving and it became a tradition. It’s also a favorite at our church’s annual Cake Auction.

  • 2 cups sugar
  • 1 one-half cups vegetable oil
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 cups flour, divided
  • 1-teaspoon baking soda
  • 1-teaspoon salt
  • 1-teaspoon ground cinnamon
  • 3 cups peeled, diced cooking apples (Granddaddy Wheatley always brings us a box of

    Gravenstein apples from Washington each fall. They make this cake very special. If I had to substitute a different apple, I would use Granny Smiths, but any good pie apple would do.)

    1 cup chopped pecans.

  • Combine sugar, oil, eggs, and vanilla in a large bowl. Beat about 1 minute at medium speed with electric mixer. Combine 2-one-half cups flour, soda, salt, and cinnamon. Gradually add to the sugar mixture, beating at low speed until blended.

    Dredge apples and pecans in remaining one-half-cup flour, and then fold into the batter. Spoon the batter into a greased and floured 10″ tube pan. Bake at 325 degrees for 1 hour and 30 minutes or until a wooden pick inserted into center of cake comes clean.

    Remove from oven and cool IN THE PAN for 15 minutes. (Unless you want your cake to come out in chunks, do not skip this step!) Then turn cake out onto a plate and cool completely. Frost.

    Frosting for Aunt Donna’s Thanksgiving Caramel Apple Cake:

  • 1 cup firmly packed light brown sugar
  • one-half cup butter or margarine
  • 1/4-cup evaporated milk
  • Combine all ingredients in a medium saucepan. Cook over MEDIUM heat, stirring constantly, until it reaches the soft ball stage. Remove from heat. Beat by hand, with a spoon, for approximately five minutes until it reaches spreading consistency. (Don’t be afraid! This is not hard, but if you beat it too long, it will start to set up and you won’t be able to get it on the cake. If you don’t beat it long enough, it will run off. If uncertain, pour just a little over one side of the cake. It should flow nearly to the bottom of the cake, but not puddle into the plate too much.) Frost the cake by pouring it over the top and allowing it to slowly run down the sides, smoothing with a knife as needed.

    Buttermilk Sky Pie

    Contributed by: Donna Wheatley

    This dessert is Evonne’s favorite sweet. It was given to me by a dear friend in Indiana. It came from the “White Trash Cookbook” What a hoot to read! The author made a big deal out of the fact that in the south, there is White Trash (with capitals, meaning respectable) and white trash (in lower case letters, meaning not respectable). The recipes featured, in general, lots of Velveeta cheese and saltine crackers.

    Anyway, this recipe is called Buttermilk Sky because in the Carolinas, it’s called “buttermilk sky” when the clouds cover the sky and look curdled.

    This recipe can be a little bit tricky. Follow the directions exactly.

  • 2 eggs, beaten thoroughly
  • 1 1/2 cup sugar
  • 3 T flour
  • 1/2 cup oleo, melted, but not popping hot
  • 1-cup buttermilk
  • 2 teaspoons vanilla
  • 1-teaspoon lemon juice (bottled or fresh)
  • Lay piecrust into pie plate. Crimp the edges and bake at 400 degrees until it just begins to brown, about 6 to 8 minutes. Cool completely.

    Preheat the oven to 400 degrees.

    Mix by hand.

  • Combine sugar and flour.
  • Add eggs. Combine.
  • Add oleo. Combine.
  • Add buttermilk.
  • Mix well by hand.
  • Fold in vanilla and lemon juice.
  • Pour into pie shell. Place in oven. Close door. Immediately reduce heat to 350 degrees. Do not open oven until top looks firm and is brown (about 35 minutes). Check the middle to be sure it’s set through before serving.

    Dave’s Sweet Potato Pie

    Contributed by: David LaFerney

    We used to make this from sweet potatoes from our garden. It’s very much like pumpkin pie.

  • 2 Cups mashed baked sweet potatoes (a worthy dish on their own)
  • 1/4 Cup Butter or Margarine – Softened
  • 1 Cup Sugar
  • one-half Teaspoon Salt
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Ground Nutmeg
  • 2 Teaspoons Vanilla Extract
  • 3 Eggs
  • 1 one-half Cup Milk
  • 1 Unbaked 9″ pie shell
  • Combine first 8 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Gradually add milk; beat until well blended. Carefully pour filling into pastry shell. Filling will come very close to the top of the shell.

    Bake at 425 degrees for 10 minutes; reduce heat to 375 degrees, and bake an additional 60 – 65 minutes or until a knife inserted in the center comes our clean. Let cool; garnish with whipped cream and a sprinkling of nutmeg.