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These recipes were contributions from my family to: 


Lime Pickles      Carolyn Ruth Sharp

Soak 7 lb. sliced cucumbers in solution of 2 gal. water and 2 c. lime for 24 hours. Wash well and soak 3 hours in clear water. Make a syrup of:

2 qt. white vinegar
9 c. sugar
1 Tbsp. celery seed
1 Tbsp. cloves
1 Tbsp. cinnamon bark
1 Tbsp. salt

Soak overnight in syrup. Heat 35 minutes and can hot.

Wedding Ring Salad     Mrs. O. W. Barnes

1 c. crushed pineapple, drained
1 pkg. lime gelatin
1 c. marshmallow pieces
1 - 12 oz. carton cottage cheese (drained) or Philadelphia cream cheese
1/2 c. chopped walnuts
1 c. heavy cream, whipped

Drain pineapple juice in cup. Fill with water to measure 1 cup. Bring liquid to a boil and pour over jello. Stir until dissolved, add marshmallows and cool. When jello starts to set, add pineapple, cottage cheese, and nuts. Fold in whipped cream. Pour in slightly oiled ring mold (use salad dressing for oil). Unmold before serving. Serves 12.

Creamy Salad Dressing      Carolyn Knowles

milnot (evaporated milk)
Lawry's Seasoning Salt
parsley flakes
pepper (light)

Combine all ingredients to taste.

Pork Chop Casserole                                    Miss Alice Searfoss

1 1/2 c rice
1 qt. tomato juice
6 or 7 pork chops

Cook rice in salted boiling water until tender. Rinse with hot water.
Fry pork chops until brown. Put rice in casserole dish, add tomato juice
and drippings from pork chops. Place browned pork chops on top of rice.
Bake in 350 deg. oven for 45 minutes. Serve hot. Serves 6 to 8 persons.

Ham Loaf                                              Miss Alice Searfoss

2 lb. ground smoked ham
1 1/2 lb. ground fresh lean pork
1 c. corn flakes
3 eggs
1/2 c. milk

Combine and mix well. Shape in loaf or ring mold. Bake in moderate oven 1 hour at 375 deg., then baste with this mixture:

1/2 c. brown sugar
2 Tbsp. prepared mustard
2 Tbsp. vinegar
1 Tbsp. water

Mix well and baste about 3 times. Bake 1/2 hour longer. Will serve 8 to 10 people.

Iranian Stuffed Eggplant                               Mrs. Juanita Searfoss

1 large eggplant
1/2 lb. ground beef
1/4 c. chopped onion
1 tsp. salt
1/8 tsp. pepper
1 egg, slightly beaten
1/4 c. crushed dry cereal
1 clove minced garlic
2/3 c. crushed cereal (dry-Wheaties or Corn Flakes)
3/4 c. drained tomatoes

Cut eggplant in half lengthwise. Scoop out center, leaving shells 1/2" thick.
Parboil shells in salt water 5 minutes. Chop removed portion and saute with
ground meat. Add onions, salt, pepper and garlic. Stir in cereal (3/4 c.),
tomatoes and eggs. Mix thoroughly. Fill shells with mixture and sprinkle with
1/4 c. cereal. Bake for 35 minutes at 400 deg.

Buttermilk Pie                                          Mrs. Ina Sharp

Sift 1 1/2 c. sugar together with 2 1/2 Tbsp. (rounded) flour and add 1 c. buttermilk. Beat 3 egg yolks separately and add to first mixture. Melt butter (size of egg) and add. Then add juice of 1 lemon or season to taste. Pour into an unbaked pie shell and bake 20 minutes at 425 deg. Reduce heat to 325 deg. and bake 20 minutes longer. Add meringue (made from egg whites) and brown.

Icebox Pie Crust:

Mix together 5 c flour, 1 tsp. salt and 1 lb. lard. Beat 1 egg in mixing cup and fill cup with water and add to above mixture. This recipe makes enough crust for 3 - 2 crust pies. Keep unused crust in refrigerator.


Add 1 Tbsp. water to each egg white and beat until they form peaks and add 1 Tbsp. powdered sugar and continue beating until the sugar is dissolved. (This almost doubles the amount of meringue.)

Dream Cake                                              Mary Emma Sharp

Bottom Part:

1/2 c butter
1 c flour
2 Tbsp sugar

Rub together like pastry and pat into a pan 8" x 12". Bake at 375 deg. until light brown. While this is baking, mix the following:

1 1/2 c brown sugar
2 eggs, well beaten
1 c walnuts
1/2 c shredded coconut
2 Tbsp. flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla

Mix together as listed and pour mixture over bottom part. Return to oven and bake at 350 deg. for 35 minutes. While slightly warm, cut in squares and roll
in powdered sugar.

Spice Cake                                               Edith Strang

Cream 2 eggs and 3 c brown sugar. Add 1 tsp. cinnamon, 1/2 tsp. cloves and 1/4 tsp. allspice plus 1/2 c. melted shortening. Mix 1 c. sour milk and 1 tsp. soda. Add the milk alternately with 2 c. sifted flour and 1 tsp. baking powder sifted together. Add raisins, if you like. When cake is done, spread with Jiffy Icing and bake until icing bubbles.

Jiffy Icing:
     Mix together:

3 Tbsp. melted butter
5 Tbsp. brown sugar
2 Tbsp. canned milk


Oatmeal Cookies      Mrs. Ollie Strang

Cream together 3/4 c lard and 1 1/2 c brown sugar.

2 eggs
1/3 c nuts
1/2 tsp. cinnamon
1/3 tsp. nutmeg

Cook 1/2 c. raisins about 5 minutes and save 1/2 c. of the liquid. Sift together and add 1 1/2 c. quick oats, 2 c. sifted flour, 1 tsp. soda, and 1/2 tsp. salt. Add cooled liquid and raisins and drop by spoon on greased cookie sheet. Bake in 350 deg. oven about 10 or 12 minutes.

Pinwheel Cookies                                            Pearl Sharp


1 c. granulated sugar
1 c. shortening
1 tsp. salt
1 tsp. vanilla
1 c. brown sugar
3 eggs
11 tsp. soda
4 c. flour


1 lb. dates, cut fine
1/2 c. granulated sugar
1/3 c. orange juice
1/2 c. water

Combine these ingredients and cook until thick. Cool, then add 3/4 c. chopped nuts. Divide dough in 4 parts, roll 1/4" thick, then spread filling over the dough. Roll up like jelly roll and wrap in waxed paper. Put in refrigerator overnight or freeze. Slice 1/8" thick and bake at 350 deg. for 12 to 15 minutes.

Confetti Drops                                   Mrs. C.L. Searfoss (Juanita)

1 c. spry
2 c. flour
6 Tbsp. sugar
4 Tbsp. milk
1 oz. candy confetti (it is used to decorate cakes, cookies, etc)
1 c. nuts
1 tsp. vanilla
1/4 tsp. salt
several drops food coloring (red is best)

Mix well, make into patties, size of silver dollar- 1/2" thick. Put on greased cookie sheet. Bake in 350 deg. oven about 15 minutes. Take out before they get brown. While still hot, roll in powdered sugar.

Ginger Cookies                                 Nancy Strang


1 c lard
1 c. brown sugar
1 c. dark molasses

Then add:

1/2 tsp. salt
1 tsp. ginger
1 tsp. nutmeg
1 tsp. cinnamon

Cook 1 c. raisins, covered with 1 c. water. Use the liquid from raisins and add 1 tsp. soda. Add to mixture. Add flour until dough can be handled. Then add nuts and raisins. Roll out and cut. Bake in 350 deg. oven for 10 or 12 minutes.

Cherry Meringue Christmas Cookies                       Mrs. David Sharp

3/4 c. candied cherries, quartered
3/4 c. chopped nuts
1/4 lb. chopped pitted dates
1 c. powdered sugar (poured over the above items)
1 egg white, beatun until foamy
1/4 tsp. salt, added to the egg white
1 tsp. vanilla

Add the powdered sugar mixture to the egg white mixture and spoon on greased cookie sheet. Bake at 275 deg. for 30 to 35 minutes.


Glorified Rice                                    Mrs. Dorotha Sharp

1 c. rice (uncooked old fashioned rice) or 1 box (12 oz.) Minute Rice
1 can crushed pineapple,drained
1/2 lb. marshmallows
1/2 pt. whipping cream

Cook rice until tender (if using the regular or old fashioned rice, rinse with hot water). Add marshmallows. Cover until marshmallows are melted. Then add pineapple. ChilL Whip cream, add 3 Tbsp. sugar and 1 tsp. vanilla. Fold cream into the mixture of rice, marshmallows and pineapple. Keep cool until serving.

Heavenly Hash                                      Mabel Purvis

1 lb. Tokay grapes,seeded
1 large can diced pineapple
1 large can pitted white cherries
1 lb. marshmallows, diced
1/2 c. nut meats (pecans or English walnuts, cut fine)

Dressing for salad:

4 egg yolks, beaten slightly
juice of 1 lemon
1/2 c. sweet cream

Cook until thick as you like. Then cool and mix with fruit and chill. Just before serving, add 1/2 pt. whipped cream.