Southern Cookin'
BLACKBERRY DUMPLINS
1 QUART BLACK
BERRIES
COVER BERRIES
WITH WATER AND BOIL UNTIL TENDER
(ABOUT 15 TO 30
MINUTES)
SIFT 2 CUPS OF
FLOUR AND ADD
¼
CRISCO.
1 CUP OF
SUGAR
MIX UNTIL
SMOOTH.
ROLL OUT WITH ROLLING PIN UNTIL
THIN.
CUT INTO
STRIPS
DROP INTO JUICE
AND COOK FOR 15 TO 30 MINUTES
CHICKEN AND DUMPLINS
I HEN COOKED,
BONED AND CHIPPED
3 QUARTS OF
BROTH
SIFT 2 CUPS OF
FLOUR
ADD HOT WATER
(AS HOT AS YOU CAN STAND) TO FLOUR A LITTLE
AT THE TIME TO
FORM A LARGE SMOOTH BALL.
ROLL OUT WITH
ROLLING PIN UNTIL THIN.
CUT INTO
STRIPS
DROP INTO BROTH
AND COOK FOR 15 TO 30 MINUTES.
BRUNSWICK STEW
*THIS MAKES A
LOT SO USE A LARGE POT*
COOK 1 SMALL
HEN OR FRYER,DEBONE AND CHIP
COOK 2 POUNDS OF
PORK AND CHIP
STRAIN
BROTH
ADD
1 LARGE ONION
(CHOPPED)
2 CANS TOMATOES
(CHOPPED)
3 POUND OF
PEELED AND CUBED POTATOES
1 CAN ENGLISH
PEAS
2 CANS CREAM
STYLE CORN
1 ½ SMALL
BOTTLES CATSUP
½ CUP
WORCHESTERSHIRE SAUCE
½ CUP
VINEGAR
½ CUP LEMON
JUICE
2 TABLESPOONS
SALT
BLACK PEPPER TO
TASTE
SIMMER FOR 1
HOUR
THIS FREEZES
WELL
MAMA'S FRUITCAKE
THIS RECIPE IS
OVER ONE HUNDRED AND THIRTY YEARS OLD AND
HAS BEEN HANDED
DOWN IN MY FAMILY.
PREHEAT OVEN TO
250 DEGREES
GREASE WELL A
LARGE TUBE POND CAKE PAN.
HINT: WAX PAPER
CAN ALSO BE USED.
MIX TOGETHER
WELL (IT WILL BE THICK)
2 ½ POUND
CANDIED CHERRIES
1 ½ POUNDS
CANDIED PINEAPPLE
3 CUPS OF
CHOPPED NUTS
2 CUP WHITE
RAISINS
1 CUP
COCONUT
2 ¼ CUPS
SWANS DOWN CAKE MIX
1 CUP BUTTER OR
MARGARINE (BUTTER IS BEST)
5 EGGS (ONE AT
THE TIME)
½ CUP
MILK
1 TEASPOON
BAKING POWDER
¼ TEASPOON
SALT
2 RED APPLES
PEELED AND CHIPPED
½ PINT FIG
PRESERVES (FLOURED)
½ PINT PEAR
PRESERVES (FLOURED)
3 TEASPOONS EACH
OF CINNAMON AND NUTMEG
ADD ½
TEASPOON EACH OF THE FOLLOWING FLAVORINGS
VANILLA
ALMOND
BUTTER
COCONUT
WALNUT
BAKE FOR 3 HOURS
AND LET STAND
REMOVE FROM
PAN
THIS IS A VERY
MOIST CAKE THAT FREEZES WELL
PUMPKIN CORNBREAD
1 TABLESPOON
PLUS ½ CUP CORNMEAL
1 CUP ALL
PURPOSE FLOUR
1 TEASPOON
BAKING POWDER
½ TEASPOON
BAKING SODA
½ TEASPOON
SALT
¼ TEASPOON
GROUND CINNAMON
¼ TEASPOON
GROUND NUTMEG
¼ TEASPOON
GROUND ALLSPICE
2
EGGS
1 CUP CANNED
PUMPKIN
½ CUP
MILK
¼ CUP
VEGETABLE OIL
¼ CUP
PACKED BROWN SUGAR
3 TABLESPOONS
MOLASSES
1 TABLESPOON
FRESH GROUND ORANGE PEEL
½ CUP PLUS
1 TABLESPOON CHOPPED WALNUTS (OPTIONAL)
GREASE AN 8 INCH
SQUARE BAKING PAN. SPRINKLE BOTTOM
AND SIDES WITH 1
TABLESPOON CORNMEAL, SET ASIDE. PREHEAT
OVEN TO 375F. IN
A MEDIUM SIZE BOWL, COMBINE THE REMAINING
½ CUP
CORNMEAL, FLOUR, BAKING POWDER, BAKING SODA, SALT
CINNAMON, NUTMEG
AND ALLSPICE, SET ASIDE. IN A MEDIUM
SIZE BOWL,
LIGHTLY BEAT EGGS. STIR IN PUMPKIN, MILK, OIL,
BROWN SUGAR,
MOLASSES AND ORANGE PEEL. ADD TO FLOUR
MIXTURE,
STIRRING ONLY UNTIL DRY INGREDIENTS ARE MOIST.
STIR IN ½
CUP OF NUTS.
TURN INTO
PREPARED PAN. SMOOTH TOP AND SPRINKLE
WITH REMAINING 1
TABLESPOON OF NUTS. BAKE 30 TO 35 MINUTES,
OR UNTIL A
WOODEN TOOTHPICK INSERTED IN CENTER COMES OUT
CLEAN. LET STAND
IN PAN 10 MINUTES BEFORE CUTTING.
MAKES 16 2 INCH
SQUARES
