Family Recipes
Fresh Tomato Salsa
3 cups peeled, chopped tomatoes
1 or 2 jalapeno peppers, seeded & chopped
1/2 cup chopped onions
2 tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. black pepper
Directions:
Mix & chill for 3 hours before serving.
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Party Cheese Ball
2 (8oz) pkgs. cream cheese softened
1 (8oz) pkg. sharp cheddar cheese
1 tbs. chopped pimento
1 tbs. chopped green pepper
1 tbs. finely chopped onion
2 tbs. worcestershire sauce
1 tsp. lemon juice
dash of red pepper
dash of salt
finely chopped pecans
Directions:
Combine cream cheese and cheddar cheese, blending well.
Stir in remaining ingredients, except pecans.
Shape into a ball and roll in chopped pecans.
Chill, then serve at room temperature.
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White Frosting
2 cups sugar
1 cup water
1/8 tsp. salt
1 tsp. white vinegar
3 egg whites
1/2 tsp. vanilla
1/2 lb. fresh or frozen coconut
Directions:
Combine sugar, water, salt, and vinegar.
Cook over medium heat, stirring constantly, until clear.
Cook without stirring until mixture forms a thin thread when dropping
from spoon.
Beat egg whites until stiff.
Add to mixture and blend together.
Spread on cooled layers.
Top with coconut.
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Olive Balls
1/2 lb. real butter
1 lb. new york sharp cheese
3 cups self-rising flour
1 tsp. salt
1/2 tsp. red pepper
large jar drained olives
Directions:
Work all ingredients together.
Pinch off 1 tsp at a time.
Roll out flat and place olive in center.
Roll back into a ball and freeze until ready to use.
Bake in preheated oven on 325 for 12 minutes.
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Fresh Apple Cake
2 cups sugar
1 tsp. salt
1 tsp. cinnamon
3 cups flour
1 tsp. soda
1 tsp. vanilla
sift above ingredients together
1/4 cup orange juice
1 1/4 cups cooking oil
1 cup coconut
1 cup chopped apple
1/2 cup chopped nuts
3 eggs
Directions:
Mix all dry ingredients together and then pour in remaining
ingredients and mix well.
Cook slow at 325 for 1 hour and 10 minutes.
Glaze:
1 cup sugar
1 tsp. soda
1 stick oleo
1/2 cup nuts
Directions:
Mix all ingredients and boil for 2-3 minutes.
Pour half the glaze on the cake in the pan when you first take it out
of the oven.
Let set for 1 hour and reheat the rest of glaze and pour on cake after
taking out of pan.
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Pecan Christmas Cake
2 cups butter
1 tsp. baking powder
2 cups sugar
6 eggs
1 tsp. lemon juice
1 tsp. grated lemon rind
1 tbsp. vanilla
1 1/2 cup golden raisins
4 cups chopped pecans
3 cups sifted flour
1/4 tsp. salt
Directions:
Cream butter and sugar until fluffy.
Beat in eggs one at a time.
Add lemon juice, rind and vanilla.
Mix raisins and dry ingredients into creamed mixture.
Spoon into a greased lined 10" tube pan.
Bake at 300 for 1 hour and 50 minutes.
Cool and remove from pan.
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Permission Cake
2 cups sugar
3 eggs
3 cups cake flour
1 tsp. salt
1/2 tsp. cloves
1 1/2 chopped nuts
2 cups golden raisins
1 1/2 cups crisco
2 cups persimmon pulp
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. allspice
Directions:
Cream sugar and crisco.
Add eggs, beat well.
Add persimmon pulp.
Fold in sifted flour, soda, salt, and spices.
Add nuts and raisins.
Bake in tube pan about 1 1/2 hours at 350.
Use cream cheese icing.
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Lemony Angel Cake
1 box duncan hines angel food cake mix
Double Lemon-Filling:
1 box sugar-free instant lemon pudding and pie filling
2 cups cold skim milk
2 envelopes whipped topping mix
1 (8 oz) lemon low-fat, low-sugar yogurt.
Directions:
Prepare cake mix, bake and cool following package directions.
To make filling, at least one hour before using, beat pudding mix and
skim milk according to package directions.
Fold in lemon yogurt until blended.
Cover and refrigerate 1 hour until mixture is of spreading consistency.
Meanwhile, beat topping mix as directed on 1 layer on serving plate,
spread with half the filling.
Repeat with second layer and remaining filling.
Top with last layer.
Frost top and sides with the whipped topping.
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Blueberry Dessert Pie
1 1/2 sticks oleo
1 1/2 cups plain flour
1 1/2 cups chopped pecans
Directions:
Mix and press into basking dish and bake at 350 for 20 minutes.
Mix 1 envelope dream whip by pkg. directions.
Mix 8 oz cream cheese with 1 cup sugar.
Add dream whip mix to cream cheese mix and pour over cooled crust.
Refrigerate for 2 hours.
Spread 1 can blueberry pie filling over top of pie and refrigerate 6
hours before serving.
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Pecan Pie
3 eggs slightly beaten
1 cup karo syrup
1 cup sugar
2 tbsp. melted butter
1 tsp. vanilla
1 1/2 cups pecans
1 unbaked pie shell
Directions:
In large bowl, stir together first five ingredients until well blended.
Stir in nuts.
Pour into pie shell.
Bake at 350 for 50 -55 minutes or until set.
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